Episode
Diners, Drive-Ins and Dives: Sandwiches, Seafood and Sweets
Overview
This trip, Guy Fieri's gettin' into next-level seafood, sammies and more! First, a farm-to-table joint in Baton Rouge, La., is knocking out a killer Cuban and going hog wild with headcheese. In Gainesville, Fla., the-bomb bakery is rockin' both savory and sweet with their artisan artichoke croissant and an off-the-chain chocolate cake. Plus, a soul food spot in Tallahassee, Fla., is giving pineapples the spotlight with their signature seafood bowl and outrageous oxtail nachos.
Details
- Series
- Diners, Drive-Ins and Dives
- Season
- Season 51
- Episode
- Episode 13
- Air date
- 2025-04-18
Episode context
Sandwiches, Seafood and Sweets is Episode 13 in Season 51 of Diners, Drive-Ins and Dives. It aired on 2025-04-18.
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More episodes from this season
Episode 11: Flavortown Finds
This trip, Guy Fieri's gettin' into major flavor with these new finds! In Gainesville, Fla., a big-time bagel joint is doing things their way, servin' up both Nova and carrot-style lox on salted rosemary, plus a mushroom muffuletta umami bomb. There's serious seafood in Baton Rouge, La., crossing Creole crawfish with cheesecake and chargrillin' out-of-bounds oysters. And a Naples, Fla., spot is crankin' out killer culinary, like prime-time pastrami with pickled relish and knockout gnocchi with pork ragu.
Episode 10: Triple D Nation: All-American Eats
This trip, Guy Fieri's checking back with some of the most amped-up American eats! First, a Phoenix burger joint has expanded, found success in pizza and ice cream, and is keepin' it creative with funky fritter flavor bombs and not-your-everyday nacho patties. Then, dynamite diner grub is going strong in Buffalo, N.Y., with mind-blowing blueberry pancakes and a big-deal BBQ meatloaf bomber, and a family-run Triple-D O.G. in Goshen, Ind., is still crankin' out killer comfort with their savory snapper soup.
Episode 9: African, Sicilian and Sandwiches
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.
Episode 8: Sauerkraut, Shoyu and Shank
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.
Episode 7: Triple D Nation: From Tots to Turkey Legs
This trip, Guy Fieri's loading up on tots, turkey and tons in between! In Tennessee, a Memphis BBQ joint is still smokin' hot, plating over-the-top turkey legs and the-bomb beef brisket fries. Then in New York, a premiere Polish spot in Syracuse is going strong, dishing out unbelievable blueberry pierogies and melt-in-your-mouth meatballs, and an Irish pub in Buffalo has really taken off, serving top-notch tots and cheddar-y chicken.
Episode 6: Dallas Dumplings, Florida Fried and Chi-Tacos
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.
Episode 5: World Tour of Flavor
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.
Episode 4: Pizza, Latin and Mac
This trip, Guy Fieri's gettin' into mega Mexican, mac 'n' cheese and prime-time pie. There's lights-out Latin in Chicago putting an upscale spin on shrimp empanadas, the-bomb birria grilled cheese, and a handcrafted hibiscus-tequila pairing. In Tallahassee, Fla., a macaroni mixologist is going out of bounds with grandma's recipes, adding mouthwatering mojo pork and cookin' up masala mac bites. And a GGG alum in Minneapolis is firin' up from-scratch flavor bombs at his pizza trailer, topping things off with truffle shrooms, shishito and sausage.
Episode 3: Seafood and Comfort
This trip, Guy Fieri's settin' his sights on seafood and creative comfort. First up, Stephanie Izard's Chicago joint is puttin' out elevated diner fare like Szechuan biscuit sandwiches and not-your-everyday chili crunch chicken and dumplings. Next, Guy finds Cajun flavor in Tallahassee, Fla., with some gangster gumbo and off-the-hook etouffee with catfish. Plus, a Naples, Fla., spot is bringing big Southern flavor to a righteous Reuben and an out-of-bounds almond crunchy grouper.
Episode 2: Sandwich Smorgasbord
Guy Fieri's having a sandwich extravaganza! First, a lunch spot in Indianapolis is serving up serious flavors with the-bomb brisket au jus and rockin' roast pork. Then in San Luis Obispo, Calif., a next-level burger joint is plating killer barbacoa and a legit tri-tip dip. Plus, a San Antonio brewpub is scratch making a sourdough Rueben and puttin' out pastrami pizza with a punch.