This family-owned eatery is famous for slinging rectangular thin-crust, Neapolitan-style slices, which they've been doing since well before pizza made it to the West Coast in a big way. Back in the 1940s, Barone's owners set out to re-create the Italian-style pizza popular in New York using the only tool available — a sheet pan — and thus the signature slices were born. Another must-try is the ricotta and Parmesan lasagna, served with meatballs and housemade marinara sauce.
This trip, Guy Fieri's going global with international flavors. In Maui, Hawaii, a funky sushi joint serving up righteous rolls and ice cream made with a local favorite. In Los Angeles, a 70-year-old Italian spot servin' up their legendary spins on pizza and lasagna. And in Minneapolis, a Middle Eastern market, restaurant and hummus factory serving up serious shawarma and lights-out falafel.
This trip, Guy Fieri's going global with some Triple-D faves! A Nepalese-Tibetan spot in Columbus, Ohio, has moved to a major food market, still servin' up their mighty momos with new craveable flavors like ginger chicken, pork, potato and chicken-vegetable. In Chicago, an Asian-Latin mashup is going strong with multiple locations and extended hours, plating prime-time pork pho and next-level egg rolls. Plus, an Italian institution in Los Angeles is keeping tradition alive, knockin' out big-deal veal saltimbocca and a righteous rack of lamb.
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