For a Triple D first, Guy headed to Virgil's Cafe for the fried-to-perfection frog legs. Virgil's scratch-made philosophy translates to every inch of the menu, from the Chicken and Andouille Etouffee made with housemade sausage and their very own garlic bread to the perfectly dreamy bananas Foster.
This trip Guy's heading out for pork a plenty. In Nashville, a barbecue joint that's smoking the whole hog. In Bellevue, Ky., a local cafe making andouille sausage from scratch. And in Long Beach, Calif., a neighborhood favorite where they're stuffing honey-marinated pork chops with granny smiths and cranberries.
Add a review