In Season 35, Episode 5, Guy Fieri is amazed at the quality coming out of the small kitchen on the corner of 1 st and Ivinson. Born in a Barn is a standout in the category, with flavorful takes on burgers, wings, and fries, with the quality local ingredients to put them over-the-top. If Laramie excels in any category, it is for sure the homestyle brewpub. Try the Strawberry Rhubarb Pie Recipe via Food Network. Visit Laramie Staff Also Loves: Chicken fried steak and eggs, fresh baked cinnamon rolls, the Dan-wich, and Friday steak dinners. It’s especially popular Sunday mornings in fall to celebrate a Cowboys win. We love the Prairie Rose with its classic diner seating and local breakfast favorites. Combined with the sweetness of strawberries, this tart pie brings through all the flavors of home. The pies and crusts at Prairie Rose are made from scratch for a flaky, buttery flavor. The burrito comes smothered in homemade green chili and is stuffed with shredded smoked pork, eggs, cheese, and hash browns.ĭiners Drive-Ins and Dives loved their homemade Strawberry Rhubarb Pie, done in the classic Wyoming style. J’s 7220 Breakfast Burrito got rave reviews from Guy, and is a top-reviewed dish by the Laramie community as well. J’s Prairie Rose sets the high standard as Laramie’s homestyle breakfast staple and is luckily first on our list in Season 35, Episode 4. It’s official – Laramie has finally been welcomed to its new rank as a Flavortown on the Wyoming Diners Drive-Ins and Dives scene.įollow along as we round up Guy’s favorites in Laramie for Season 35, along with some of our own staff favorites along the way.ħ220 Breakfast Burrito Photo Courtesy Lyndee Gurnham. We have long thought that Laramie’s local eateries belonged among the ranks of Guy Fieri’s “ Diners, Drive-Ins, and Dives,” and in 2022, that reputation became a reality with six fantastic features in Season 35. We have an abundance of cozy brewpubs for the University sports fans, bold international flavors for the curious palate, unique bistros to satisfy the culinary, and of course, the classic Wyoming steakhouse with all the quality beef you’d expect to enjoy in our state. It’s best accompanied by a cold Route 66 root beer.Wyomingites have long known that Laramie has something extraordinary when it comes to dining. The Route 66 memorabilia-covered restaurant serves up paper baskets loaded with state fair-worthy corn dogs or hot dogs and fries. Guy has yet to cruise farther down Route 66 to discover Springfield’s Cozy Dog Drive In. Loud rock music plays while you chow down on burgers named after rock bands, like Slayer, a 10-ouncer on a bed of fries, topped with chili, caramelized onions, andouille sausage, cherry peppers, Monterey Jack, scallions and “anger.” Guy is a rocker, which explains his love for Kuma's Corner (locations in Schaumburg, Vernon Hills and Chicago). Their salmon filet burger with ginger, Thai curry aioli and Asian slaw made him say, “Daaaaamn! Now that’s a burger.” One of his top 15 burgers of all time comes from DMK Burger Bar (locations in Lombard, Oak Brook and Chicago). The restaurant may be named after hot dogs, but the char cheddar burgers at Paradise Pup were deemed by Guy to be the "mac daddy of all burgers.” He also dug the three-layer fries and Italian beef sandwich. Swedish meatballs steal the show at the Scandinavian restaurant Tre Kronor, and Guy was won over by the Philly Cheesesteak Egg Rolls and Umami Burger at Korean fusion fast food restaurant BopNGrill (two Chicago locations). Legit Caribbean food, including the national dish of Belize, Belizian Stew Chicken, made Garifuna Flava a standout. A glass of sangria and authentic Mexican dishes made with ingredients from local farms are served in the colorful basement of Chilam Balam. Their famous oatmeal milk shakes complement the plantains, empanadas and rice dishes. The décor may be simple at the cash-only Irazu, but the Costa Rican food is muy delicioso. He described the pollo, plantains and rice as “outrageous” at 90 Miles Cuban Cafe (two locations in Chicago, one in Lincolnwood), and fawned over the Peruvian-style corn tamales, made with chicken and topped with lime and sweet onions, at Taste of Peru. Farther south in Chicago’s Little Italy neighborhood, family-run Tufano’s Vernon Park Tap plates fried calamari and Italian sausage and peppers like Nona used to make.Ĭhicago’s Mexican and Latin food game is strong, too, as Guy discovered. Eggplant dishes, giardiniera-topped sandwiches, and made-from-scratch pasta attracted him to Rex Italian Foods, a small deli/grocery store with Italian memorabilia-lined walls. Ethnic foods from places like Cuba, Sweden and Korea were sampled during Guy’s Chicago visits.
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