Tucked away in San Diego’s North Park neighborhood is this farm-to-table pub that serves a variety of local beers and a diverse rotating menu that is designed to go with the brews. You won’t miss the meat in entrees like the Hot Mushroom Sandwich: A head of beech mushrooms are deep fried and topped with scallion aioli and a house-made pickled celery and cabbage slaw. “I could eat one of these every day!” Guy said.
This trip, Guy Fieri's digging into crazy twists on chicken and burgers! In Wilmington, Delaware, there's a bourbon bar that's piling pork onto a patty and doctoring up chicken skins. Next, a funky spot in San Diego is spicing up a unique mushroom sandwich and stuffing shawarma into sausage. Finally, a heavy metal haven in Vancouver is cooking up a hearty walnut burger and putting creative comfort into chicken.
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