Diners, Drive-ins and Dives

- Season 21

(2014)

Boston-area restaurants. An all-Boston smörgåsbord; one kitchen turns out both Mexican street food and gastropub fare like gravlax and chicken sausage; Guy has pierogi and old-country fried pork when trying authentic Polish cuisine.

Guy puts the spotlight on sauces. On the menu: barbecue chicken and vegan chili in Cincinnati; lemon-grass chicken and sloppy joes in Boston; and scratch-made ramen and pork ragu in Jackson, Wyoming.

Guy Fieri's roadtrippin' all over the country for some home-style cooking. In Jackson, WY, a century-old log cabin housing's serving homemade standouts. And in Superior, WI, a sports bar's scoring with classics

Global flavors are on the menu, including Jamaican jerk chicken and spicy snapper in Cincinnati; a lunch-only Italian eatery in Boston with porcini cascioni and rosettes on the menu; and a Thai restaurant known for its Bangkok burrito.

Guy visits some small towns w/ big flavor, including a roadside bar in Parkland, Wis., featuring sandwiches stuffed w/ brisket and crispy pork belly; and organic spot in Jackson, Wyo., serving ethnic-inspired eats like the Asian bison bowl.

Guy highlights three restaurants on one street in Cincinnati, including a husband and wife who serve creative hot dogs and sandwiches out of their funky pub. Also: a Belgian place known for its waffles and beer-cheese pretzels.

Guy gets a taste of yesteryear, during a visit to Duluth, Minnesota, where he eats homemade lasagna and a giant muffaletta at an Italian market/restaurant. Also: he stops by an all-vegan spot in Eugene, Oregon, and orders their signature tofu sandwich.

Guy visits a sandwich food truck in Eugene, Ore., where he sinks his teeth into a meaty, cheesy masterpiece and a double dose of pork. Also: he eats ravioli and clams at a cozy pasta bar in Baltimore; and is served barbecue with espresso.

Guy Fieri's filling up on some serious soup. In Baltimore, an authentic Irish pub serves up seafood gumbo. In Eugene, OR, a joint dishes out 80 kinds of soup. And in Cincinnati, a Vietnamese spot cranks out phenomenal pho.

Guy tours Baltimore. Included: crab plates prepared by a local legend; farm-to-table spot in Hamilton known for its bacon-wrapped meatloaf and Asian braised pork; pizza pies and savory risotto balls from a funky joint in Upper Fells Point.

In Baltimore, Guy Fieri's checks out the local landmark that dishes out wicked wings. In Eugene, OR, a soul food joint smokes a bomb barbecue bird. And in Des Moines, a Southern spot serves up legit fried chicken.

Seafood and chicken dishes are highlighted, beginning in Des Moines, where Guy visits a barbecue joint known for its unique wings and apple dumplings; he eats authentic Ecuadorian specialties; orders Dungeness crab and Cajun crawfish pie.

Guy puts the spotlight on local landmarks, beginning in Des Moines, Iowa, visiting a drive-in known for its nearly 100-year-old chili recipe. Also: a seaside joint in Leeds Point, N.J., which has been serving fresh catch since the 1930s.

Compilation show number 14. Guy chooses his favorite pizza pies, including Pizzeria Lola's spicy Korean Lady ZaZa pizza; a bacon-and-clam pie served at Joe Squared in Baltimore; and duck pizza at Pastabilities in Syracuse.

This trip, Guy's pulls in to visit his favorite ethnic restaurants, including hand-pulled Chinese noodles from "Peaceful Restaurant" in Vancouver; the mother-son team serving up Costa Rican cuisine at "Irazu" in Chicago.

Compilation show number 15. Guy recalls his favorite Italian dishes, including scratch-made tortellini; house-cured bresaola; polenta with porcini sauce; pork sandwiches; lobster ravioli; and beef cheek manicotti.

Compilation show number 16. Guy shares his favorite sandwich experiences, including po'boys with chef Emeril Lagasse; Venezuelan arepas; duck French dip; lobster on a bun; and pastrami from a Belgian restaurant in San Carlos, Cal.

Guy puts the spotlights on places that serves great food at all hours. Included: polka and pierogi offered at "Nye's Polonaise Room" in Minneapolis; the late-night menu featured at Baltimore's "Sip and Bite".

Guy puts the spotlight on Las Vegas. Included: finger foods at "Bachi Burgers"; ribs from "John Mull's Meats and Road Kill Grill"; Four Kegs Sports Pub's Italian specialties; and Bulgarian cuisine from "Forte European Tapas Bar and Bistro".

Guy puts the spotlight on chicken, including a garlic version served at "Opal Thai Food" in Haleiwa, Hawaii. Also: Native American-style tacos at "Tocabe" in Denver; and the wings at "Smalley's Caribbean Barbecue" in Stillwater, Minnesota.

Guy's favorite Mexican dishes include chicken-stuffed sopapilla at "Salsa Brava" in Colorado Springs, Colorado; pozole at "La Texanita" in Santa Rosa, California; and smoked trout at "Momocho" in Cleveland.

Grilling is the theme as Guy looks back on past visits with butchers & barbecue masters, as well as recalls an all-American burger in Tampa, smoked deli meats in Toronto, and jerk chicken in Hawaii. Also: regional BBQ in Texas and Memphis.

Guy explores the flavors of Chicago, eating at restaurants that specialize in Scandinavian, Caribbean and German cuisine. His culinary tour also includes burgers with a twist, old-school diner classics, hot dogs, and Italian beef.

Guy puts the spotlight on authentic Southern cuisine as he travels the country eating collard greens and grits in South Carolina and scratch-made biscuits in Oregon. Also: soul food in St. Louis, Cajun classics in Indiana.

Great breakfast food is highlighted during visits to California, Florida, New York and Arizona. Among the classic dishes featured are waffles, biscuits and gravy, huevos rancheros, and hash. Plus, Guy Fieri tries Louisiana veal.

Guys puts the spotlight on moms, as he travels around the country visiting restaurants that feature recipes handed down through generations, as well as eateries where diners are made to feel like part of the family.

Beloved neighborhood dining spots are in the spotlight as Guy travels the U.S., sinking his teeth into a variety of hamburgers, hot dogs, seafood and home-cooked classics.

Guy's love for pork burns strong as he travels across the country, from Connecticut to California, tasting dishes that feature the meat served pulled, baked, stuffed and piled high.