Diners, Drive-ins and Dives

- Season 15

(2012)

This trip, Guy's food radar is all over the map, sampling traditional Hawaiian dishes, like laulau stew, at a general store on the island of Oahu, then heading to Chicago for a taste of Sicilian sandwiches made from scratch.

Guy's headin' to some joints going all-in on some classic comfort foods, sampling burgers in Chicago; chorizo meat loaf in Memphis; and mahimahi in Oahu, Hawaii.

Guy's slammin' on the breaks for some enticing eats.

Guy finds surf and turf. A Hawaiian poke joint on the island of Oahu dishes up more than thirty flavors of fresh fish, including tuna and octopus caught by the owner himself. Also visited: a Memphis-style BBQ joint in Horn Lake, Miss.

Massachusetts eateries are the focus. Stops include a Polish joint in Fall River for pierogies and a gourmet sandwich shop in Boston.

Eateries serving Italian fare are spotlighted. Included: a seafood spread in Boston; an old-school joint serving meatballs and fries; a modern restaurant featuring linguine and clams.

Guy revisits a Baltimore joint for another taste of their signature pit-beef sandwiches. Other stops include a bar-turned-bistro in Memphis for duck fried rice and Jack Daniel's bread pudding; and a food truck in Hawaii for local shrimp.

This trip, Guy's on the road for some stellar food mashups. He wraps his mouth around a macaroni-and-cheese burger in Somerville, Mass. Also: chorizo-stuffed quahogs from a seafood restaurant in Middletown, R.I.; and hand-pulled noodles from a Filipino-inspired food truck in St. Louis.

This trip, Guy's checkin' in on tasty joints, run by food fanatics. Included: a farm-to-table restaurant in Memphis serves meatloaf, catfish and sloppy joes; the owners of an Italian deli in Providence, R.I., prepare meat tortellini from scratch and make their own bresaola.

Restaurants, that offer a family atmosphere, are visited by Guy, who samples fried chicken in Memphis, Thai food in Hawaii, and fried ravioli and stuffed grape leaves in St. Louis.

This trip, Guy's diggin' into food made the right way. In Narragansett, R.I., he enjoys clam cakes and strawberry shortcake made from scratch; a St. Louis restaurant for its cheese fries, duck; and in Boston, the Mexican dish chilaquiles.

This trip, Guy's grubbin' at some popular hangouts. Grubs include gourmet grilled cheese and porchetta; shrimp and craft-made beers; pasta loaded with clams.

Guy visits restaurants that serve modern twists on traditional food, including chile verde with pork in Chesterfield, Missouri; cod cakes and mac and cheese with lobster in Boston; Reuben fritters and Irish meatloaf in Syracuse.