A tavola con Guy

Guy uncovers joints doin' things their own unique way, from a retro joint making Mexican specialties in Salt Lake City to a Chicago diner serving fresh seafood sixteen different ways.

Guy Fieri rolls in for classic meals done right.

Guy Fieri tries sandwiches: In Salt Lake City, an old pottery school makes homemade meatball subs and a cheesesteak done Philly-style; in San Diego, 30 kinds of burgers including alligator; and in Chicago, a Mexican sandwich.

Guy Fieri uncovers three joints that put a piece of history on the table.

Guy hunts down some seriously good food from all over the country.

Guy Fieri tracks down classic places serving up international dishes done Triple-D style.

Guy Fieri discovers great food at places you'd never expect to find it, like the Minneapolis bowling alley serving up bison hash and trout-and-beet salad.

Guy Fieri rolls out for ice cream, Triple D-style, stopping at an Arizona creamery making Italian gelato. He also hits a New Orleans favorite making huge sundaes and homemade ice cream in more than 400 flavors.

Guy discovers local favorites: a Memphis joint where whole chickens are deep fried; in Virginia, near the Chesapeake, a place where a former boat captain serves classic crab cakes and in Omaha, a casual joint with serious food.

Guy visits classic joints doing burgers and dogs, including a Baltimore spot for Coney dogs from an 80-year-old recipe and a Minneapolis dive where one of the specialties is called the Hairy Brain.

Guy Fieri rolls out to find some watering holes doing a lot more than basic bar food.

Guy Fieri heads for three great diners that viewers e-mailed to recommend.