Eat the Street will take us on a tour of the most famous streets in America – by way of the food available on them! Be it Walnut Street in Philadelphia or Mission Street in San Francisco or Magazine Street in New Orleans – our host Chuck Hughes will experience the food, history and lore behind these famous streets.

Season 3 Web-Exclusive Videos

What's the Dill with These Pickles?

Meet a NYC-born pickle lover who ate so many pickles, it was cheaper to start his own pickle business.
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Pooyie! Poutine

Chuck finds a Lafayette truck that's putting a Cajun twist on his hometown favorite poutine.
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Thriving at the Drive-In

Jim's Drive-In's been churning out fried green tomato sandwiches since the 50s –– and they have it down
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Bacon and Caviar

A jambalaya's holy trinity of mirepoix gets elevated to a holy heptad by adding in four smoked meats.
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Honky-Approved Steamed Buns

Is it the pork fat that makes Birmingham's Shindig truck's pork belly buns so tight?
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Mexican HOTT Chocolate

A good indication of awesome hot chocolate is it starting with the grinding of raw cocao beans.
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The Greatest Joe on Earth 12 Videos

Austin's Lulu B's truck has a way of making coffee taste like chocolate.

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Season 2, Episode 6

Charleston Chew

Between great food and good manners, Charleston, S.C., has a lot to brag about. "Holy City" used to be its nickname, but these days "Hungry City" is just as appropriate. Chuck tastes the best of Charleston's rivers, farms, oceans and marshes where they all converge on King Street. At The Grocery, Chef Kevin Johnson roasts softshell crab and fresh asparagus in a wood-fired oven. Chuck discovers the Lowcountry classic Frogmore Stew at Chef Michelle Weaver's elegant Charleston Grill. At Butcher & Bee, Chef Stuart Tracy shows Chuck how to make a sandwich with chorizo and guacamole and then it's off to Glazed for gourmet doughnuts filled with local goat cheese, seasonal berries and lavender glaze.

Friday
Jan 13
9:30am | 8:30c
Season 3, Episode 4

Houston Goes Global

Houston, Texas, is a huge city with over two million people and to meet its equally huge community of chefs, Chuck heads to Westheimer Road. First stop is Underbelly, where Chef Chris Shepherd is known for his crispy ham ribs with sorghum mustard glaze. At Osteria Mazzantini, Chef John Sheeley uses red snapper straight from the Gulf of Mexico to create a recipe with squash and cabbage handed down from his Italian family. Next, Chuck samples an Indian breakfast crepe at Chef Anita Jaisinghani's restaurant Indika. And no trip to Houston would be complete without Mexican food and Chuck gets his fill at Hugo's, where Chef Hugo Ortega prepares handmade blue tortillas filled with salsa, guacamole and chapulines -- grasshoppers!

Friday
Jan 27
10:30am | 9:30c
Season 3, Episode 9

A Canadian Goes Cajun

Chuck is in Lafayette, the cultural capital of Louisian's Cajun country, where he visits chefs both young and old who are spicing up Pinhook Road with new points of view. At Jolie's Louisiana Bistro, Chef Greg Doucet fries up fried fish heads and teaches Chuck about the difference between Creole and Cajun heritage. Bread & Circus Provisions is where Chef Manny Augello's mad charcuterie skills lead Chuck to chow down on a bowl of ramen with miso broth, pork rib and pickled quail egg. At Cafe Vermilionville, Chef Pat Waters elevates a school lunch classic with a PB&J that uses brioche, seared foie gras, cashew butter and pepper jelly. Last, Chuck goes mudbugging for real, live crawdads and Jeff Hernandez and his crew at Krazy Klaws teach Chuck how to wash, boil, season and eat the little critters.

Friday
Jan 27
1pm | 12c
Season 2, Episode 9

Land of Cod

The easternmost city in North America, St. John's, Newfoundland, sits right where Arctic currents meet the warm Gulf Stream. That combination produces some nasty weather, the greatest fishing ground the world has ever known and some killer restaurants all located on Water Street. And that means good eating for Chuck Hughes. At Aqua, chef Mark McCrowe bakes speckled trout, stuffed with shrimp and topped with lemon-caper beurre noisette and lobster meat. Chef Jeremy Charles blends rustic and refined at Raymonds, where he and Chuck place pan-seared diver scallops and parsnip puree in the scallop shell and drizzle it with sea urchin beurre blanc. It's back to basics, Newfie-style, at The Ship Pub where chef Dianne Glass makes moose bourguignon with toutons (a traditional fried-bread pancake). Last, Chuck meets ninth-generation Newfoundlander Jason Brake, chef at restaurant and boutique hotel, Blue on Water, for tea ... tea made with fish.

Friday
Apr 7
8am | 7c
Season 2, Episode 10

Motor City Meals

Everybody loves a comeback story, and Detroit has one of the best. The city that gave us Motown and muscle cars also has people with grit, pride and food traditions they stick with through thick and thin. To find them, Chuck Hughes follows Michigan Avenue to Slow's Bar-B-Q where Chef Brian Perrone pairs smoked St. Louis ribs with potato salad. At Hygrade Deli, Stuart Litt teaches Chuck about the art of meat with a triple-decker roast beef sandwich, aka the "Packing House." At La Pita, Chef Hassan Hamid introduces Chuck to Lebanese home cooking with a dish called Melokhieh, made with Egyptian mallow leaves. Then, he hitches a ride with Brenda Matthews who distributes fresh produce throughout city neighborhoods by way of a mobile market called Peaches and Greens. Finally, Chuck cooks up a Motown classic -- a grilled bologna sandwich with a "smosh" of potato chips -- with Chef Ariel Millan at Mercury Burger & Bar.

Friday
Apr 7
8:30am | 7:30c
Season 2, Episode 12

Simply Delicious San Diego

San Diego has it all; the beaches, zoo, aquarium and marine park, the whole sunny California dream. But for a deep dive into some of the best food in California, you'll want to venture inland to 30th Street. Every morning, Jenna Woodruff and Salpi Sleiman wheel a custom-made cart, the Roast Coach, onto the sidewalk to wake up the North Park neighborhood with pour-over coffee drinks shaken cocktail-style and spherical Danish pancakes called aebelskivers. After his morning caffeine, Chuck visits San Diego City College's Urban Farm to pick up fresh ingredients for the broiled sea bass, tomatoes and tzatziki that Chef Ricardo Heredia prepares at Alchemy. At The Smoking Goat, Chuck makes a classic French dish called Poulet Basquaise with Chef Fred Piehl. Chef Matt Gordon tops it all off with a fresh watermelon salad at Urban Solace.

Friday
Apr 7
9:30am | 8:30c
Season 1, Episode 4

Where the Ocean Meets the Farm

The "foodiest small town in America" has a lot to brag about. Portland, Maine, is where the ocean meets the farm, and Chuck tastes it all, including an underappreciated fish that gets its moment to shine in a delicate Pollock stew at Farmer's Table. Chuck also experiences the best sticky buns outside Paris at Standard Baking, along with a smoked lamb inspired by Italy at Vignola Cinque Terre and a fresh, steamed lobster that Chuck catches himself at Three Sons Lobster & Fish.

Friday
Apr 21
12pm | 11c
Season 1, Episode 6

Food with a View

In cold remote Alaska, the views are amazing as the food. Chuck heads to Fourth Avenue in Anchorage to sample local favorites like traditional Russian dumplings called pelmenis and reindeer sausage (sorry Santa!). After Chuck goes fishing for salmon, Chef Reuben Gerber applies exceptional creativity to the native ingredient, pan-searing the fish with an orange gastrique high above the city in the Crow's Nest restaurant. Finally, Chuck enjoys a sweet rhubarb and strawberry popsicle from Kaity Reiley's vintage bike equipped with a cooler side car, called PopCycle. Even in summer the goodness of Alaska is best enjoyed frozen!

Friday
Apr 21
1pm | 12c
Season 3, Episode 8

Music City Meals

Nashville will always be known as Music City, but 8th Avenue is center stage for the artists whose instruments are skillets and stoves. Chuck starts with the fiery soul food favorite called hot chicken at Bolton's Spicy Chicken and Fish where Bolton and Dollye Matthews firmly believe that the dish will perk you up and cure your sinus problems. At the restaurant called Flyte, Chef Matthew Lackey celebrates Tennessee produce with seasonal cooking, like fresh radish, carrot and onion grilled alongside local, organic steak. Next, Chuck stops in at Eighth & Roast where Lesa Wood and her highly trained baristas have perfected the art of coffee. Finally, at Bella Nashville, chef/owners Dave Cuomo and Emma Berkey not only show Chuck how to make artisanal pizza with heirloom grains and 15-year old starter, they also treat him to a concert by their folk band.

Friday
Apr 21
2pm | 1c
Season 3, Episode 6

Little Osaka, a Lot of LA

In West Los Angeles, Sawtelle Boulevard is the main street of Little Osaka, where a new world of influences is turning this street into a hotbed of California cuisine. At Mizu 212, owner Irene Paek teaches Chuck how to cook his own beef, seafood and veggies in a pot of bubbling seaweed broth using chopsticks and an array of fun condiments. Next, Chuck indulges his sweet tooth on snow cream at Blockheads Shavery where Alex Yu and his partners create incredibly tasty frozen treats that combine the best qualities of shaved ice and ice cream. At Bar Hayama Chef Toshi Sugiura teaches cooking students how to make authentic Japanese sushi. Chuck joins the class and tries his hand building the Haneda roll. Last, Chuck visits Primo's Donuts, where Ralph and Celia Primo have been making buttermilk and cake donuts since the Eisenhower administration, and they're not showing any signs of slowing down!

Friday
Aug 11
7am | 6c
Season 3, Episode 7

Boy Meets Birmingham

These days, Birmingham, Ala., is known for great cooking, especially in the historic neighborhood of Five Points South. Chuck starts his foray into Southern cooking at Highlands Bar and Grill, where the chef/owner, Frank Stitt, treats Chuck to his signature dish of baked grits with parmesan-thyme sauce, wild mushrooms and country ham. Next, Chef Jan Moon shows Chuck how to make ice cream sandwiches with oatmeal cookies at her food truck, Dreamcakes. At the French-inspired Chez Fonfon, Chef Adam Grusin prepares a kale and egg salad tartine after playing the quick game of boule. Chef James Boyce showcases Gulf seafood at Veranda on Highland, where he and Chuck prepare a crab, avocado and blood orange salad. Last, Chuck stops at Melt, a food truck where Paget Pizitz and Joey Dickerson make over 25 different grilled cheese sandwiches, including the Black and Blue featuring steak and blue cheese.

Friday
Aug 11
8am | 7c
Season 3, Episode 12

Planet Portland

The food culture in Portland, Ore., is famous for being casual, quirky and totally amazing and Chuck checks out the good food on Division Street. Despite the notorious rain, chuck finds sunshine in the Monte Cristo sandwich with an egg on top at Chef Jenn Louis' Sunshine Tavern. At Sen Yai, Chef Andy Ricker specializes in mythbusting Americans' view of Thai food. Next, Chuck stops in at Woodsmen Tavern to sample chef Andrew Gregory's lamb skewers with romesco and pea salad. Chuck's last stop is at Block + Tackle, where chef Robert Lucas makes delicious old-fashioned Oregon seafood dishes like crispy fried cod sandwiches with tartar sauce and brioche buns.

Friday
Sep 15
9am | 8c
Season 2, Episode 6

Charleston Chew

Between great food and good manners, Charleston, S.C., has a lot to brag about. "Holy City" used to be its nickname, but these days "Hungry City" is just as appropriate. Chuck tastes the best of Charleston's rivers, farms, oceans and marshes where they all converge on King Street. At The Grocery, Chef Kevin Johnson roasts softshell crab and fresh asparagus in a wood-fired oven. Chuck discovers the Lowcountry classic Frogmore Stew at Chef Michelle Weaver's elegant Charleston Grill. At Butcher & Bee, Chef Stuart Tracy shows Chuck how to make a sandwich with chorizo and guacamole and then it's off to Glazed for gourmet doughnuts filled with local goat cheese, seasonal berries and lavender glaze.

Friday
Nov 3
7:30am | 6:30c

About the Host

Chuck Hughes

Learn more about Chuck Hughes, host of Chuck's Eat the Street and Chef vs. Challenge.

More From Chuck Hughes