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Want to follow the trail of Guy Fieri, the spiky-haired guy who travels the country in his red Chevy Camaro looking for the best "Diners, Drive-ins and Dives?"
Fieri has featured several SC restaurants on his Food Network show, ranging from farm-to-table fare cooked at the farm to giant burgers with a Southern twist. Some of the segments are online; others continue to be rebroadcast. Here are 7 of the SC restaurants featured on the show.
Fieri pops into town for Harold's famous chili burger and talks with the diner's owner about chicken stew, homemade pimento cheese and "something called fatback" served on Pinto Bean Wednesday (Season 1, episode 10, "Worth the Trip").
Watch it here.
The specialty at Beacon's is the A-Plenty, your choice of sandwich or meal buried under a pile of fries and onion rings (Season 1, episode 11, "Diners A-Plenty").
Fieri visits Pawleys in Columbia's Five Points dining and entertainment district to try the "out of bounds burgers," such as the Fripp Island burger, augmented with fried green tomatoes, Boursin cheese and a Southern salsa made with cowpeas, or the Sullivan's burger, with grilled pineapple, citrus jalapeño mayo and pepper jack cheese. The Diners, Drive-ins and Dives website includes the restaurant's recipe for roasted jalapeno pimento cheese (Season 8, episode 9, "And the Kicker is...").
Tattooed Moose owner/chef Mike Kulick shows Fieri how to make a duck confit club sandwich (Season 13, episode 6, "Meat Madness").
Watch it here.
Fieri gets a taste of the chicken and waffles at the Early Bird Diner. The DDD site has owner Dexter Haigler's recipe for deep fried pork chops with sweet and spicy red pepper jelly (Season 13, episode 8, "Multitaskers").
Watch it here.
Fieri watches Fuel Charleston chef/owner Justin Broome combine 37 ingredients for his jerk chicken, and he finds the wait is worth it. Broome's recipe for sweet onion relish is on the DDD website (Season 13, episode 10, Old Faves, New Craves).
Watch it here.
Fieri visits The Glass Onion chef/owners Sarah O'Kelley and Chris Stewart, who he describes as "fine dining veterans bringing high end food to everyday people." Stewart demonstrates how to make the crispy chicken leg, which actually is confit, and the smoked pork loin po'boy. Get the recipe for the po'boy and more in their More Glass Onion Classics cookbook. (Season 13, episode 11, "Long Standing Legacies)
Watch it here.
