Guy went to Minneapolis to visit Nye’s Polonaise Room to listen to The World’s Most Dangerous Polka Band and have ethnic food that is the flavor of Minneapolis. Here he met up with executive chef Pauly Fohrenkamm, who showed Guy how he makes their famous pierogies, but he wasn’t done until Guy tasted his infamous prime rib dip au jus sandwich, which Guy admitted he would be 800 pounds if he lived there.
In Florida, he visited the Tampa Bay Brewing Company, where they not only hand craft their beer, but treat their food the same way. Chef Ryan Kelly made Moosekiller meatloaf wrapped in bacon and made with their Moosekiller Barleywine, but before he shoved off, he watched as Ryan made their wings using beer and hard cider.
In San Francisco, The Broken Record serves up not typical bar food, as Guy noted. When he met up with Brian King, he found out that this place is a cross between a dive bar and a fine restaurant. Guy got to see made before his eyes, their famous oxtail polenta and the crispy tiger prawn sandwich.
In Maryland, he stopped at a place that is open 24/7 to cater to the late-night arrivals. Sip & Bite is a Baltimore landmark where they make everything from scratch. The third-generation owners are Tony and Sophia Vasiliades, who Guy calls the Greek Lucy and Ricky. As Tony showed Guy how he makes their famous crab cakes, with two large ones to each serving, he was shocked that even he could not finish two. Sophia grew up in her family’s restaurant and brought her grandmother’s famous spanakopita recipe, now called Sophia’s spanakopita, as Guy got to watch Sophia do her stuff and enjoy the delicious treat.
Back in Florida, this time in Atlantic Beach, to meet four Irish sisters who run the real deal called Culhane’s Irish Public House. Here they serve the food they grew up on and their patrons agree; it is the best. Their best friend, Olive Davis is the head chef, who agreed to help out, and stayed for the duration. She made Guinness stew for him and then lamb burgers that he claims he could eat 100 of those. Next, to New York City, to the Park Slope area of Brooklyn to DeCoursy’s Sidecar. Two brothers, Mark and John, who do what they do best, one cooks, and the other tends to the bar. The food has a French flair, and the fans just love it.
For the last call, they headed to Charleston, for Southern hospitality at the Tattooed Moose. Owners Jen and Mike Kulick opened the place in 2010. Mike made duck confit for their famous duck club sandwich. The duck was cooked to perfection, the skin removed to make cracklings and added to the meat for a sandwich that Guy claimed was one of the best ever.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”
If you liked what you read, please Subscribe, and you will never miss another post from this Television Examiner. Thanks!