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 2

Big D, Little Street

Dallas, Texas, has a big reputation, but on the other side of the river, in the little neighborhood of Bishop Arts, is the center of the best food scene in Big D. Everyone goes crazy for the little pasta and salumi spot called Lucia, where chef David Uygur shows Chuck how to use a hand-cranked machine to churn out the bigoli pasta that accompanies duck ragout. At German-influenced Lockhart Smokehouse, Chuck learns the history of legendary Texas barbecue from pitmaster Will Fleishman who serves up both brisket and shoulder clod. Dessert is handmade, artisanal chocolate "salami" at chef Katherine Clapner's simple, storefront lovingly called Dude, Sweet Chocolate. How sweet it is.

Friday
Jan 13
7:30am | 6:30c
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 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 3, Episode 2

Minneapolis Melting Pot

Home of 10,000 lakes, the only Minnesotan lake that Chuck is interested in is Lake Street in Minneapolis, home to the city's most delicious and diverse cuisine. First stop is at Manny's Tortas, where Chef Manny Gonzalez makes what many believe are the best sandwiches in the whole city. Next, Chuck samples the Japanese Fried Chicken at moto-i, a sake brewery, where Chef Omar Gillego invents fresh adaptations of Asian street food. Chuck and Craftsmen's chef, Ryan Swaim, go ice fishing for the walleye they prepare with sautéed mushrooms and potatoes in a cream sauce made from popcorn. Finally, Chuck pays homage to the city's Scandinavian history with a stop at Ingebretsen's, where owner Steve Dahl explains how old-school favorites are made.

Friday
Mar 17
7:30am | 6:30c
Season 3, Episode 5

Phoenix Feasting

Standing tall above the beautiful Arizona desert is Camelback Mountain, and, at the base of it, sits Camelback Road and the heart of the Phoenix food scene. Chuck first samples chef Beau McMillan's Red Dragon shrimp with sesame rice, avocado and kimchee mango prepared high up on the mountain at Elements. Chuck gorges on the Sasquatch Burger that Chef Aaron May turns out at The Lodge. Next, Chef Mark Tarbell shows Chuck how to forage for local cactus for delicious vegetarian tacos at his restaurant, Tarbell's. Last, Chuck gets an unexpected treat at FuFu Cuisine, where Chef Ester Mbaikambey specializes in hearty comfort food from her native Africa, including a goat stew and a starchy side dish made from yam flour.

Friday
Mar 17
9am | 8c
Season 2, Episode 7

DC's Diverse Cuisine

People from nearly every country make their home in Washington, D.C., and they don't keep their food traditions locked inside the gates of the embassies. A mile past the White House is an old neighborhood that's become the new capital of the Washington food scene -- 14th Street Northwest. At Estadio, Chuck learns the secret to making the perfect tortilla Espanola, a dish that chef Haidar Karoum went to the far corners of Spain to learn. At The Pig, chef Robert Cain blends American farm-to-table philosophy with European technique to prepare barbecued pigtails. Chuck visits Pearl Dive Oyster Palace where he samples the saltiest oyster around along with the best fried chicken in D.C., then stops by Andy Shallal's Busboys and Poets, a cafe named for D.C.'s most famous busboy, poet Langston Hughes.

Friday
Apr 7
7am | 6c
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 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 2

Magazine Street Mojo

New Orleans is a big delicious gumbo, and on Magazine Street, Chuck Hughes tastes a spicy melange of diverse influences. He starts with a crawfish pie straight from the bayou served up at Tee Eva's Pralines & Pecans, then gets a lesson in Creole roux at Ignatius. Up next, Chuck indulges his sweet tooth and penchant for hot sauce at the grocery store, Breaux Mart. Chuck gets a taste of a paneed Mississippi Rabbit sandwich at La Petite Grocery and then tries his hand at pulling taffy at a Roman Candy Company's roadside attraction.

Friday
Apr 21
11am | 10c
Season 1, Episode 3

Taste of Soul

Memphis is on the bucket list for most music lovers, but it's also a mecca for food. Chuck gets a taste of rock-n-roll with peanut butter and banana pancakes cooked in a wood-fired pizza oven at Rock-n-Dough Pizza Co. Then, he experiences a nutty treat that's been popular since 1929 at The Nut Shoppe, along with soulful barbecue with a Memphis pitmaster at Rendezvous Rib Shipping. And no trip to Memphis is complete without fried catfish with the Queen of Southern cuisine at Felicia Suzanne.

Friday
Apr 21
11:30am | 10:30c
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 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 8th & 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 11

Vancouver Cool

The epicenter of Vancouver, Canada's, fashion, sidewalk society and a lot of really good food is on Robson Street. Chuck's first stop is at Forage, where Chef Chris Whittaker features fresh, local seafood, like BC's chum salmon. Next, Chuck ventures into an izakaya, a Japanese pub with a killer kitchen. At Hapa, Chef Tomoki Yamasaki shows Chuck how to prepare spicy pork ishi-yaki. Next, Chef Ned Bell, from the restaurant Yew, takes Chuck fishing for spot prawns, which they use to make a lightly pickled ceviche right on the boat dock. At Japadog, Chuck samples two hot dogs with tasty toppings, one that features teriyaki sauce, Japanese mayonnaise and seaweed and the other which is a spicy, Japanese version of a chili dog.

Friday
Jun 16
7am | 6c
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
Jun 16
7:30am | 6:30c
Season 3, Episode 13

No Place Like Pittsburgh

Famed steel town Pittsburgh is going through a food renaissance and Chuck is on a tour of Penn Avenue starting at Meat & Potatoes where Richard DeShantz pays homage to his hometown's culinary roots with updated comfort food like pot roast with horseradish gremolata. Chuck's next stop is at Penn Avenue Fish Company where Chef Henry Dewey runs a wholesale fish market and eatery and uses the belly of a yellowfin tuna to make a barbecued tuna sandwich with guacamole and sweet potato chips. Chuck goes inside an 1860s firehouse and one of the hottest restaurants in town, Bar Marco, where Chef Jamilka Borguez makes imaginative food like gemelli pasta with stinging nettle pesto and ricotta. At the stylish restaurant, Salt of the Earth, Chef Chad Townsend figured that the formula for success comes from using Western Pennsylvania ingredients from a local farm.

Friday
Jun 16
8am | 7c
Season 3, Episode 10

Mountain State Surprise

Chuck explores the heavenly cooking deep in the Allegheny Mountains on Washington Street in Lewisburg, W.V. His first stop is at Stella's Tea House where he digs in to Chef Samantha Hall's sticky toffee pudding. Next, he visits a historic landmark that dates back to 1778, Greenbriar Resort, where Chef Bryan Skelding prepares a 14oz veal chop with cheddar grits and fresh veggies. At The Bakery, Sandy Carter makes a jalapeno bagel that rivals any bagel from New York -- or Montreal. Last, Chuck stops by the Livery where Chef Michel Neutlings prepares an Appalachian-style dish with roasted quail, wild rice, apples and fig.

Friday
Jun 16
8:30am | 7:30c
Season 3, Episode 1

Hudson Valley Hot Spot

The small village of Rhinebeck, N.Y., is a hundred miles north of New York City, has less than 3,000 inhabitants and over a dozen delicious eateries. Across Route 9, Chuck tastes the bounty of the Hudson Valley, first at Le Petit Bistro, where Chef Joseph Dalu uses a global inspiration to create an Asian Fried Oyster dish. Chef Josh Kroner from Terrapin brings Chuck to get maple syrup direct from the tree for his Maple-Brined Pork Chops with Apple Jack Demi-Glace and Maple-Bacon Almonds. And just next door at Gigi Trattoria, Chef Laura Pensiero creates healthy dishes that taste decadent. On the edge of town, Chuck finds Cinnamon, where owner Shiwanti Ridyarathna and her chef husband, Charminda, make South Indian and Sri Lankan dishes.

Friday
Jun 16
9am | 8c
Season 3, Episode 2

Minneapolis Melting Pot

Home of 10,000 lakes, the only Minnesotan lake that Chuck is interested in is Lake Street in Minneapolis, home to the city's most delicious and diverse cuisine. First stop is at Manny's Tortas, where Chef Manny Gonzalez makes what many believe are the best sandwiches in the whole city. Next, Chuck samples the Japanese Fried Chicken at moto-i, a sake brewery, where Chef Omar Gillego invents fresh adaptations of Asian street food. Chuck and Craftsmen's chef, Ryan Swaim, go ice fishing for the walleye they prepare with sautéed mushrooms and potatoes in a cream sauce made from popcorn. Finally, Chuck pays homage to the city's Scandinavian history with a stop at Ingebretsen's, where owner Steve Dahl explains how old-school favorites are made.

Friday
Jun 16
9:30am | 8:30c

About the Host

Chuck Hughes

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

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