Gorilla Barbeque operates from a tiny yellow shack in a parking lot on Highway 1 in Pacifica, with the Pacific Ocean visible in the distance and a smoker that has been running since 2003. The setup is as minimal as BBQ gets: a shack, a smoker, picnic tables, and some of the best ribs on […]
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Barbecue, Califonia, Restaurants, Season 5Green Mesquite on Barton Springs Road in Austin has been feeding the Zilker Park crowd since 1988, combining Texas BBQ and Tex-Mex in an outdoor-heavy setting that captures what eating in Austin on a good day actually feels like. It appeared in Season 5, Episode 10 of Diners, Drive-Ins and Dives, “BBQ and More,” which
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Austin, Barbecue, Restaurants, Season 5, TexasSalsa Brava on East Route 66 in Flagstaff has been serving Mexican and Southwestern food to the high desert college town and the Route 66 travelers passing through since 1989, building a menu around fresh ingredients, house-made salsas, and the green chile that defines Northern Arizona cooking. It appeared in Season 5, Episode 9 of
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Arizona, Mexican, Restaurants, Season 5Standard Diner occupies a 1938 Texaco service station on Central Avenue SE in Albuquerque — which means it occupies a stretch of Historic Route 66 in a building that has its own National Register of Historic Places potential. The restoration converted the gas station into a full-service diner without erasing the Art Deco bones of
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American, New Mexico, Restaurants, Season 5Sara and Tommy Haygood opened The Silver Skillet in 1956 in Midtown Atlanta when 14th Street was a very different road than the skyscraper corridor it became. Jimmy Collins — the same man who helped design the original Dwarf Houses that became Chick-fil-A — transformed the building into its current Mid-Century diner appearance. George and
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Atlanta, Breakfast, Georgia, Restaurants, Season 5, SouthernHarold and Dorothy Hoersch opened a 14-stool lunch counter called the Juniper Café on a corner in San Diego’s Bankers Hill neighborhood in May 1944. Dorothy had previously worked as a secretary at Consolidated Aircraft and had no restaurant experience. Within two years the café had outgrown its space and moved to 2271 First Avenue,
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American, Califonia, Diner, Restaurants, San Diego, Season 5Blow Fly Inn on Washington Avenue in Gulfport has been a Mississippi Gulf Coast seafood and Southern food institution since the 1940s, surviving hurricanes, ownership changes, and decades of competition to remain one of the most authentic dining experiences on the coast. It appeared in Season 5, Episode 7 of Diners, Drive-Ins and Dives, “Neighborhood
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Mississippi, Restaurants, Seafood, Season 5, SouthernPat’s BBQ on West Commonwealth Avenue in Salt Lake City has been making a case that Utah deserves a serious BBQ reputation since Pat Hughes opened it with a conviction that low-and-slow smoked meat is not a regional specialty but a universal truth. It appeared in Season 5, Episode 7 of Diners, Drive-Ins and Dives,
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Barbecue, Restaurants, Salt Lake City, Season 5, UtahEmily’s Lebanese Deli on University Avenue NE in Minneapolis has been serving Lebanese home cooking to the Twin Cities since 1980, built around the recipes that owner Emily Kalil brought from her family’s Lebanese tradition and served in a straightforward deli setting that prioritizes the food over the atmosphere. It appeared in Season 5, Episode
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Middle Eastern, Minneapolis, Minnesota, Restaurants, Season 5Vito and Nick Barraco opened their pizzeria on South Pulaski Road on Chicago’s southwest side in 1932, originally as a tavern that served food. The pizza program became the focus over time, and Vito and Nick’s developed one of the most distinctive styles in Chicago: a thin, crispy, cracker-like crust cut into squares rather than
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Chicago, Illinois, Italian, Pizza, Restaurants, Season 5