Guy Fieri Eats the “Seafood Buffet for 90” in Baltimore | Diners, Drive-Ins and Dives | Food Network

In Baltimore, Guy stops by a gleaming, family-owned restaurant known for delicious food and huge portions. In fact, Guy called the diner’s Broadway Festival ”a seafood buffet for 90.” Guy also thought that the Potato Crust Salmon was ”one of the coolest things I’ve ever seen on Triple D.” 🤤
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eat a Dynamite Dip & Fall-Off-the-BONE Pork | Diners, Drive-Ins, and Dives | Food Network

So this leg of the trip you rode in and sent me to Baltimore to the kind of places we love doing on Triple D A Big Shiny familyowned Diner serving homemade everything from everywhere hey welcome to the Broadway dinero Creo F CL salad with swordfish very good

Meatloaf shrimp cre notty spicy just oh yeah that look what is that open hot beef sandwich with french fries and gravy just one of the reasons Jonathan gorc emailed to tell me I got to check this place out and see why his whole family loves it give some Knuckles this

Is the place to go this is the place to go there you go you feel like they family with good reason everybody good everybody everybody good please owner George kavak give me that t over there runs the place with his daughter thank you panc and nephew and wants everyone

Else to feel oh my goodness right at home thank you they have everything you can think of we got a nice fresh Lobster we got some wonderful muscles Feast Fit For A King that’s what I’d call it but George calls it Broadway Festival all right so a little olive oil goes down

Throw some scallops in something you find in every Diner as you travel around the country nice lobster tails I’m going to throw the Sham I’m going to throw the m of course right there yeah this is the sea food buffet for 90 everybody starting to pop open no we’re going to

Go with the Wine like a magic show you see that you see how he stayed riding it that on slow-mo for me see what I said a little garlic frice tomato basil love where this is going salt and pepper it’s a modern a you made right yes calamari and L so doesn’t get

Tough cuz by the time they get served up that calar cooking that sauce right past over here cheese gr cheese now I’m going to dish it out if I live on an island and all we had to eat was Seafood I don’t think I would get that much

Seafood look at that look at the juice look at the sauce there’s no way you could have done this any better the pasta’s out I go to Italian restaurants across the country I can’t find pasta that’s alente I have nothing to say man other than just wow delicious that’s pretty

Much it in the word I couldn’t eat that whole thing how far did you get you’re looking at it that’s about it that’s the tap right there it go down George has his own way of doing just about everything look at that like wrapping salmon in potatoes so this might be one

Of the coolest things I’ve ever seen on Triple D with sauteed spinach in a homemade scampy sauce that is fantastic the bus to flavor town just stopped off at the Broadway Diner the potatoes are crunchy and the spinach it’s salate great it all comes together very nicely Rapunzel

Rapunzel let down your hair and the party is just starting George is even doing his own spices the guy that tells me that he’s toasting all the seeds that’s real deal Holyfield right there now this is going to be made for what I use it for everything but that’s for my

Creole that looks like Marty gr you’re making the seasoning spice yourself Fresh Veggies I’d come here at 4:00 in the morning and at 5: and at 600 and at 700 which isn’t a problem yeah they’re open 24 hours a day you can come at like 3:00

Or 4: in the afternoon and get breakfast and it’s still as good so the whole big Diner experience it’s exactly what I wanted this morning for me coming here is a slice of America a slic George has been dishing up for almost 40 years since he came to the US from Greece and

Started in the food Biz as a dishwasher still committed to the Classic Diner as a place anyone can count on they have everything you could think of for a good meal it’s a monster at a good price and they pile the food on the plate and get your money’s worth

Breakfast lunch or dinner the quantity is a bit over Welling and it’s always good you can get Greek food Mexican food and there’s always something delicious woo goulash yep and Get take it off the bone look at all that marbling of the if you cook this low and slow it’ll break apart and there’s tons of tons of big flavor in that can’t go wrong with butter olive oil and boness we show celery B pepper the red I’m throwing the green Spanish

Paprika going put a little bit paste my flow so you’re going to make a little r with the fat that’s already in there a little wine there you go that’s big bite style right there baby yeah now we got it little black pepper going down a fortified tomato juice and

I need a lot of chicken stug eight should do it good we cover the me that bouquet Garney stays down in there nice herbs you’ll be able to pluck that out later and we’re going to let that sit there and S for 3 hours so we got a

Little pasta goulash no you said gash go yes okay put a little butter and this is a little bit of cheese I’m going to make a little Nest like this okay little sauce oh yeah and melt in your mouth it’s gous I like that gous I like I’m full

Already just looking at it did you get enough yeah oh I’m taking it home with it come here when you’re hungry just all of it has just been just Dynamite I can’t can’t thank you enough for the recommendation man you did good thanks now you’re going to drive the bus to

Flavor town I’m going to drive the bus with flavor towns I [Laughter] will