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Diners, Drive-Ins & Dives EpisodesSeason 4    

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  • Diners You Sent Me To
    Guy Fieri heads for three great diners recommended by viewer e-mail, including a Baltimore family-run place with a huge menu, a Salt Lake City diner that's heavy on tattoos and 1940s decor and in Minneapolis, the diner run by a CIA trained chef.

  • Bar Food
    Guy Fieri visits some watering holes with more than basic bar food, including a Fairhope, Ala., bar serving up live music, homemade gumbo and a super spicy crawfish boil; an Atlanta dive- bar scratch-making Jamaican jerk chili and jalapeno corn fritters; and the half-century old Pittsburgh tavern where the menu includes pierogis and stuffed green pepper soup.

  • Burgers And Dogs
    Guy Fieri visits classic joints doing burgers and dogs including a Baltimore spot for Coney dogs from an 80-year-old recipe; Austin, Tx. for Serrano peppers and hot buffalo sauce burgers; and a Minneapolis dog and burger dive.

  • Where The Locals Eat
    Guy Fieri discovers great local favorites including 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.

  • Brain Freeze
    Guy Fieri rolls out for ice cream, Triple D style: With visits to a Norfolk, Va. drive-in for an original waffle cone, an Arizona creamery making Italian gelato in all flavors and a New Orleans favorite doing huge sundaes with 400 flavors.

  • Totally Unexpected
    Guy Fieri discovers great food at some unexpected places including a Minneapolis bowling alley serving up bison hash, an Austin, Tx., car wash and laundromat with a classically trained chef and a historic neighborhood grocery store in Atlanta with fried quail.

  • A Taste Of Everywhere
    Guy Fieri tracks down international dishes done Triple-D style: A combination Jamaican/Chinese joint in Florida; homemade Polish pierogi at a basic bar in Pittsburgh; and a Mexican restaurant in Utah where the specialty is seven kinds of mole.

  • Better Than Ever
    Guy Fieri rolls out to longtime local favorites including an eight-decades-old Alabama spot legendary for soft shell crab sandwich, an Italian favorite in Omaha and one of the oldest restaurants in Atlanta.

  • Big Flavor
    Guy Fieri hunts down some seriously good food with visits to Baltimore for real, brick oven, thin crust pizza, Minnesota for a little blue shack turnin' out real deal Cuban like spicy flank and in Mississippi, a wrestler-turned-chef servin' up homemade Shrimp Creole.

  • Cookin' It Old School
    Guy Fieri uncovers three joints puttin' a piece of history on the table: In New Orleans, an oyster bar where nothin's changed since 1919 and the deep fried oysters are still hand-shucked; in Pittsburg, a neighborhood 'dive' where Mama Nadine's dishin' up roast beef smothered in gravy and in Nebraska, Big Mama's cookin' her Grandma's soul food in an old school cafeteria.

  • Grabbin' A Sandwich
    Guy Fieri pulls up for a sandwich: In Salt Lake City, a old pottery school making homemade meatball subs and a cheesesteak done Philly-style; in San Diego, 30 kinds of burgers including ostrich, alligator and Angus beef and in Chicago, a one-of-a-kind Mexican sandwich.

  • Traditional Dishes
    Guy Fieri rolls in for classic meals done right: In Baltimore, a shack steamin' crabs with corn on the cob; in Memphis, the little place with classic southern favorites; and in Minnesota, a strip mall joint doin' homemade Italian.

  • Doin' Their Own Thing
    Guy Fieri uncovers joints doin' things their own unique way; Near Salt Lake City, a retro joint makin' Mexican specialties like shark tacos; in Chicago, a diner doing fresh seafood 16 different ways; and in Omaha, a chef from Montreal is doing the Canadian take on Jewish deli.
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