Next Episode of Diners, Drive-Ins and Dives is
Season 2025 / Episode 8 and airs on Apr 05, 2025 01:00
With roadside diners, vintage drive-ins and out-of-the-way "dives" enjoying a resurgence of hipness among foodies, host Guy Fieri travels across America in search of some of the best "greasy spoon" eateries. The restaurants that Guy visits are usually well-known among locals and other people in the region. While at each location, Fieri talks to the staff as well as the customers to get their thoughts on the food. Many episodes feature eateries that are connected by a common thread, such as burgers or comfort foods but its all here on Diners, Drive-Ins and Dives.
This trip, Guy Fieri's going globe-trotting for gangster grub while staying stateside. First, a brother-and-sister spot is bringin' their mom's real-deal Italian recipes to Naples, Fla., with lights-out lasagna Bolognese and mouthwatering meatballs. Then, a farm-to-table joint in Tallahassee, Fla., is infusing Southern cooking with international flavors, puttin' out pork belly bao buns and a funky fresh take on shrimp and grits. And an Asian fusion kitchen in Chicago is platin' out-of-bounds beef bone ramen, plus the-bomb braised chashu pork buns.
This trip, Guy Fieri's diggin' into dumplings, deep fried and lights-out Latin. There's amazing Asian in Dallas, dishin' out delicious dumplings and traditional beef noodle soup. A funky spot in Naples is embracing Florida fare, like gator sausage, frog legs and fried chicken. And in Chicago, a DDD blast-from-the-past has gone from chef in one kitchen to owner at his own joint, servin' up flavors like mojo pork with plantains and amped-up chicken tacos.
This trip, Guy Fieri's grabbin' creative flavor combos that pack a punch! In Naples, Fla., a couple from NYC is bringing Greek grub to the Sunshine State, platin' dynamite dolmades and fully loaded lamb shanks over orzo. There's cheffed-up comfort in Dallas with over-the-top pork belly lollipops and an unexpected sauerkraut chocolate cake. Plus, a Triple-G winner is puttin' out next-level ramen at her Chicago joint, infusing expert-crafted umami into a shoyu noodle bowl and the-bomb beef chashu.
This trip, Guy Fieri's divin' into African, elevated deli fare and Sicilian street food in between! There's Afro-fusion in Tallahassee, Fla., from a multilingual, well-traveled chef who's bringing bold flavors to a killer Kenyan curried goat and rockin' Moroccan lamb. Next, it's a taste of Italy in Chicago, servin' up big-time béchamel arancini, plus top-notch chicken and red pepper pesto on focaccia. Then, a meat market and deli in Gainesville, Fla., is adding a locally sourced and scratch-made touch to a legit lamb platter and salt-and-pepper smoky sausages with plenty of heat.
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