Guy Fieri’s Top Culinary Hotspots

Photo credit: www.travelandleisure.com

Even off-camera, Guy Fieri is dedicated to enjoying delicious cuisine. Whether he’s in the Boston area for work or visiting his Connecticut restaurant at Foxwoods, he makes a point to stop by Olneyville NY System in Providence, Rhode Island, renowned for its hot dogs smothered with meat sauce, onions, and celery salt.

“My mouth waters just thinking about it,” the renowned chef and host of Food Network’s Diners, Drive-Ins, and Dives, which has been on the air since 2007, shared with Travel + Leisure during a recent Waterloo Sparkling Water event in New York City. “Whenever I’m nearby, I make it a point to go get a dozen of these dogs.”

Distance holds little significance to Fieri as he searches for the most appetizing meals. “It’s amusing because on Triple D, I often take a bite of something and proclaim that it’s worth an hour’s drive to enjoy this dish,” he remarked.

Now at 57, he’s expanded his culinary passion by releasing a collection of sparkling water flavors with Waterloo, each reflecting a cherished location.

Born in Columbus, Ohio, and raised in Northern California, Fieri has spent significant time in the Mexican town of Colima, known for its “big volcano.”

Back in his twenties, Fieri accompanied his parents—his mother, a retired dental hygienist, and his father—who frequently traveled to Colima with a shipping container filled with dental tools. “They worked at an orphanage that housed 500 children,” he noted. “They invited dental colleagues along to provide free dental care for these orphans.”

While assisting the local community, the family began exploring the coastal cities in Colima and Jalisco, enjoying their beaches and eventually acquiring a vacation home in the region. “We spent considerable time in Mexico; I absolutely love it there!” he expressed.

During a trip nearly two decades ago, his son Hunter, now 28, returned with a cup of mixed fruit that captivated Fieri. “He had pineapple, watermelon, mango, and boy, there’s a distinct taste to the fruit in Mexico,” he noted.

The surprise ingredient came to light when Hunter introduced a little container of Tajin, a seasoning blend of chili peppers, lime, and sea salt. Fieri recounted his initial reaction, “I was shocked and thought, ‘Don’t put seasoned salt on that.’ But after tasting it, I was blown away! It enhances the flavor immensely!”

He compared the experience to adding salt to a bland cream sauce, remarking on how a sprinkle of Tajin transformed the fruit. “That little addition elevates the entire experience,” he shared.

This memory inspired one of his three sparkling water flavors, Spiced Mango Sorbet, which encapsulates that vibrant fruit experience.

With Guy Fieri

Window or aisle?
Window. 

Best destination for cheap eats?
Mexico.

Best destination for fine dining?
Italy. 

Most underrated food city?
Chicago, which I am a big fan of.

Favorite restaurant there?
La Scarola, a charming little Italian restaurant reminiscent of a mob film.

Another flavor was inspired by his wife, who grew up near his favorite hot dog spot in North Providence. “If you ever get the chance to visit Narragansett Beach, it’s a truly stunning place,” he described. “Coming from the West Coast, I had never seen the East Coast beaches. We enjoyed Del’s Lemonade, which is a must-have.”

He aimed to capture that nostalgic feeling of lazy summer days walking the boardwalk with Lemon Italian Ice. Fieri focused on the lemon peel, the essence of the lemon’s flavor, aiming to create something extraordinary for citrus-flavored sparkling water.

The final flavor was less about a specific place and more about achieving a unique tartness. “As a chef, I know you can find huckleberries in certain regions, but they’re not as prevalent across the country,” he confessed.

He recalls first encountering huckleberries in West Virginia, where his father is from. “It reminds me of every trip back to West Virginia, Pennsylvania, and the Appalachian region,” he reminisced, mentioning how he discovered them while exploring Amish Country, a locale known for their huckleberry products.

With this inspiration, he conceptualized the Huckleberry Cobbler flavor. “Waterloo’s success lies in their creativity and ability to craft something special,” he remarked.

Each flavor not only evokes joyful travel memories but, if pressed to choose a favorite, Fieri cites Spiced Mango Sorbet due to its personal significance in teaching his family how to spice tropical fruit.

With the 51st season of Diners, Drive-Ins, and Dives currently airing and concluding on May 23, Fieri’s quest for the best cuisine continues across the U.S. However, he readily claims his favorite dining spot is “my house!”

Although he doesn’t frequently dine out at home, he mentions Tomi Thai in nearby Windsor as a beloved choice. “That’s what I had last night,” he shared during our April 10 discussion. “A fantastic family runs it, and they’re always bustling. We couldn’t even feature them on Triple D!”

Despite his extensive culinary explorations, Fieri has yet to experience the flavors of Turkey, which is high on his travel wish list.

Wherever he travels, he always has expert chefs guiding him. “If I were to visit Thailand, I’d go with Jet Tila; for China, Ming Tsai; and for Japan, Shota Nakajima. For Italy, it would probably be Antonio La Fauci. I could navigate the globe with ease!”

Regardless of where he goes, memorable meals leave a lasting impact. When I mentioned seeing his face depicted in a mural at one of my favorite spots in San Jose, California, he eagerly chimed in, “Falafel’s Drive In!” adding, “It’s one of the coolest falafel places I’ve ever visited!”

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