Peppers, Pork and Poutine
This trip triple "D" goes triple "P" with some standout veggie and meat dishes. In Phoenix the tattooed, trained chef putting her spin on chiles and a regional pork dish. And in Toronto the decades-old bohemian joint servin' up sticky Asian pork ribs and a Canadian staple.
More from Season 17
Episode 1
Tacos and Tots
Dirty Oscars Annex (Tacoma, Wash.) • Highland Tavern (Denver, Colo.). This trip Guy's hitting the road for joints taking childhood favorites to a gourmet level. in Tacoma, the neighborhood spot turning out pork shoulder tacos, elk sliders and tater tots stuffed with parmesan cheese. And in Denver, the old-time bar going all-out homemade on the tater tots, the pork rinds and a monster pastrami sandwich.
Episode 2
Chicken, Chili and Chowder
The Stockyards Smokehouse & Larder (Toronto, Ont., Canada) • Chili John's (Burbank, Calif.) • Sidecar (Philadelphia, Pa.) This trip Guy's hittin' the road for some scratch-made comfort food. In Toronto, the smokehouse kicking burgers and fried chicken up a notch and turning a traditional BLT on its head. In Burbank, Calif., the family-owned chili-serving spot with a name dating back a century. And in Philadelphia, the three-story gourmet bar food joint crankin' out clam chowder with gnocchi and a regional fry favorite.
Episode 3
Dynamic Duos
This trip Guy's checkin' out the combos that make some local hangouts a hit. In Denver the double-duty corner bar smoking pork for its biscuits and topping pizzas with the bounty of the county. And in Scottsdale, Ariz., the husband-and-wife team fusing their Mexican and Mediterranean roots for some standout Southwest dishes, like breakfast enchiladas and french toast with red wine rosemary syrup.
Episode 4
Traditional Gone Wild
South Philadelphia Tap Room (Philadelphia, Pa.) • St. Francis (Phoenix, Ariz.) This trip Guy's digging into some dishes like mama made, if she had a wild imagination. In Philadelphia a very special guest hits the kitchen with Guy for fried PB&Js and tacos that start with the head of a pig. In Phoenix the farm-to-table spot dishin' out a dynamite pork sammie and cooking everything from pizzas to pancakes to meatballs in its wood-fired oven.
Episode 6
Kings and Queens of 'Cue
This trip Guy's meeting some masters of meat. In Compton, Calif., the Texas-inspired barbecue joint smokin' pork ribs and putting smoked turkey necks in the collard greens. In Denver the beer and pizza joint whipping up a unique bowl of mac 'n cheese and topping pizzas with beer braised brisket. And in Philadelphia a restaurant veteran serving up all kinds of fresh 'cue, from the chopped brisket sandwich to a Vietnamese-inspired pork belly sandwich.
Episode 7
A Festival of Flavor
Standard Tap (Philadelphia, Penn.) • Curry Corner (Tempe, Ariz.) • Prohibition (Denver, Colo.) This trip Guy's pullin' over for the bounty of the county. In Philadelphia, a local joint's crankin' out chicken pie without the pot and awesome grilled octopus. In Arizona, the Pakistani spot servin' up Tandoori chicken and savory goat. And in Denver, the throwback bar goin' gangster on short rib burgers and killer apple strudel.
