Bacon Cheeseburger bacon patty (bacon is boiled, then chopped & seared on the grill) on top of burger; wrapped & served in the "burger diaper" (burger wrapper that is wrapped around half of the burger); looks good
Guido Burger skillet-fried pastrami on burger served w/ ketchup, pickles, Swiss cheese, grilled onions & spicy brown mustard; inspired by Guy Fieri from 1st visit; looks good; #1 in Triple D's "Top 10 Burgers" (voted by viewers)
started in 1969; moved to current location in 1991; recognized as one of the top 5 burger joints in the country by CNN (2009); "No Shoes, No Shirt, No Problem" (it's a block from the beach); decor consists of wall-to-wall license plates
"Jackson" Sandwich top seller; roast beef sandwich w/ brined onions, grilled hoagie roll, banana peppers, buttermilk cheddar, horseradish & mayo, served w/ au jus & pickle; named after a friend "Jackson"; looks good
Bubby's Brisket Frito Pie first cooked for 5 hours, then sliced and pan-fried and glazed w/ Tex-Mex/Southwest sauce; served w/ rice & beans; looks good
Chicken Chili Frito Pie a top seller; fritos base, topped w/ chicken chili and topped w/ cheese; looks good
Pulled Pork award-winning; slow-cooked for 17 hours at 215-degrees; Guy likes the Memphis vinegar sauce w/ the sandwich, but the mustard sauce when eaten by itself; both ways look good
Viking Beef Short Ribs dry-rubbed; available only on Fridays & Saturdays
Memphis-style award-winning BBQ locally and nationally including 3rd place Trophy from the World Championship Memphis 2008; live music available on certain nights
Headcheese 2-day brined & 10-12 hr simmered pig's head used to create sausage (part of Charcuterie)
Organic Montreal-Style Brisket Sandwich Montreal rubbed & marinated for 72 hrs; slow roasted, briefly smoked; served on sourdough or rye w/ house-made dill pickle & frites; looks good
opened in 1992; "Fine Food. Better Beers, Wines & Spirits. Belgian Specialties"; adult venue...everyone must be 21 or over with valid ID to enter (no children allowed); Other Recipes: Venison Pate
Beer-Braised Brisket Pizza Pie thin-crust pizza w/ brisket (brined for 7-10 days & then braised in beer mixture for 5-7 hrs, sliced & added as a topping to pizza); other toppings added to Guy's pizza: smoked pork loin, apple wood-smoked bacon, pulled pork & smoked ham hock; looks good
rating might be for hotel; Guy Fieri's first kitchen he worked at (when it was called Roman's Restaurant); historic lodging, fine dining & saloon; original building built in 1870..."the oldest, most westerly hotel in the continental United States." (from its website); became Hotel Ivanhoe in 1997
Czech family-owned & operated bakery started by 3 Texan siblings; w/ a secret recipe from their grandmother, they make everything fresh from scratch every day
opened in 2020; upscale oyster bar helmed by the acclaimed Chef Jim Smith "best known for his appearances on two seasons of Top Chef, winning the Great American Seafood Cook-Off, being the Chairman of the Alabama Seafood Marketing Commission, and serving eight years as the Executive Chef for the State of Alabama" (from its website)
"Burning Bumble Bee" Pizza red sauce "kicked up a few notches w/ some more seasonings & heat", pepperoni, cubed pepperoni, shredded mozzarella & topped w/ peppercinis & spicy honey drizzle; looks good
"The Dilly Dilly" Pizza in-house roasted garlic cream sauce, covered in shredded mozz & "a TON load of delicious" dill pickles; drizzled w/ garlic & dill ranch dressing & sprinkled w/ a Romano/Parmesan/dill mix; "that's a destination pizza" -Guy Fieri
Artichoke Parmesan Soup a top seller; artichoke cream soup w/ parmesan crisp & focaccia; "so representative of Italy" -Guy Fieri
Pasta "Rosetta" signature pasta dish; handmade pasta rolled w/ roasted rosemary ham & provolone, sliced, baked & served w/ spicy tomato cream sauce; looks good
I Bigoli con Ragù d’Anatra (Duck Ragu) typical of Veneto, bigoli are a type of rough long pasta served w/ duck ragù; "tender, great depth of flavor...no filler, all thriller...gives me goosebumps" -Guy Fieri; looks good
La Lasagna al Tartufo a il Pastaficio creation made w/ truffles & mushrooms; vegetarian
Hoggie Sandwich capicola, Soppressetta, Berkeley ham, garlic aioli, pickled peppers, tomato, greens & red wine vinaigrette on a ciabatta roll; "that is the definition of an Italian deli sandwich" -Guy Fieri
Roast Beef baguette sandwich w/ house roast beef, horseradish crème fraiche, cheddar, onion jam, cider gastrique & arugula; looks good
Chow Bow Taco choice of pulled pork, chicken, chopped brisket, grilled salmon or smoked tofu tossed in spicy hoisen sauce in a steamed bao bun w/ Asian slaw; Guy got pulled pork; looks good
Improper Charcuterie carnivore's delight; pulled pork, brisket, ribs, Andouille, pimento cheese, slaw, house chips & pickled onions; looks good
Pumpkin Bread French Toast 2 house pumpkin bread slices grilled & topped w/ sweet cream cheese; garnished w/powdered sugar & allspice dulce de leche; looks good
Toro Loco Burger 2 seasoned patties on arugula w/ fried pepper jack cheese on top; dressed w/ siracha aioli, roasted jalapeno aioli & deep fried Flaming Hot Cheetos onion strings; served on a grilled brioche bun
King Crab Pappardelle house-made noodles in bisque sauce, mixed w/ chunks of fresh crab & topped w/ lemon crème fresh; "it's two of my favorite things: crab bisque & a pasta dish" -Guy Fieri
opened in 2016; restaurant name is Italian for 'into the wolf's mouth...' a way to wish someone 'good luck'; features handmade pasta & wood-fired pizzas in a family-style atmosphere
