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 1

Caribbean Surf and Turf

San Juan has tropical produce, Atlantic and Caribbean seafood, and Chuck tastes it all on Fortaleza Street. At Aguaviva, Chef Hector Cresto teaches Chuck how to catch spiny lobster in the ocean and then turn it into delicious ceviche with coconut cream and lime. At Siglo XX, chef Olga Flores and Chuck use an enormous 54-inch paella pan to make seafood paella for 80. At Cafe El Punto, Alejandro Jeffs teaches Chuck how to make a traditional mofongo with skirt steak that rivals that of any Puerto Rican grandmother. Then Chuck washes it down with coconut water straight from the source at Santana Nubios' street stall, Cocos Frios.

Friday
Jan 13
7am | 6c
Season 2, Episode 4

Rocky Mountain Meals

Nowadays, Aspen is famous for being a swanky winter hangout, but it was built by miners, ranchers and even hippies. Those folks are still here, and they eat on Hopkins Avenue. A snowball's throw from the slopes, rodeo rider turned chef Kathleen Crook serves Chuck a massive 30-ounce steak with a big rib-bone handle called the Tomahawk. At Ute City, so named for the original Ute Indians of the region, chef Rob McLanahan shows Chuck how to grill duck a la plancha. After stopping in at Sarah Helsley's Cheese Shop, Chuck indulges in fondue, the ultimate post-ski meal. Chuck finds dessert at Creperie du Village, a cozy eatery where chef Jason DeBacker makes a sweet crepe with a jaw-breaking German name: the Schokoladepalatschinke. Try saying that with your mouth full.

Friday
Jan 13
8:30am | 7:30c
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 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
Mar 17
9:30am | 8:30c
Season 2, Episode 8

The Last Little Italy

Sure, you know the Bronx, N.Y., has a zoo, the Botanical Garden and Yankee Stadium. But did you also know it is home to New York City's biggest Little Italy? Here, on Arthur Avenue, Chuck gets his fill of Italian home cooking. Starting at the legendary Mario's, known from a famous scene in The Godfather, Chuck samples Joseph Migliucci's octopus salad. At Zero Otto Nove, chef Roberto Paciullo makes pasta al forno, the homey baked pasta dish just like mamma used to make. Next, Chuck heads to Casa Della Mozzarella where Orazio Carciotto turns plain old milk into amazing fresh mozzarella. At Vincent's Meat Market, Peter De Luca and Chuck make lamb sausage that Peter's Aunt Lillian prepares with peppers and fresh bread to make a delicious sandwich. Mangia already!

Friday
Apr 7
7:30am | 6:30c
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 1, Episode 5

Man in the Mission

In the crazy collision of cultures and personalities that is San Francisco, all kinds of food trends come bubbling up into the national consciousness. And there's no better part of town to see that happen than the Mission District. In the City by the Bay, Chuck gets a tasty lesson in gi-normous burritos, as well as Latino history and culture, from local expert, Jaime Maldonado, and snacks on decadent pork belly donuts at favorite hang-out, The Sycamore. Then, he's off to Foreign Cinema to enjoy pan-seared halibut, butter beans and avant-garde film with Chef Kevin Davidson. Finally, Chuck dishes out Chicken Fried Soul sandwiches at Jason Fordley's late-night, pop-up kitchen, Soul Groove.

Friday
Apr 21
12:30pm | 11:30c
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 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
Apr 21
2:30pm | 1:30c
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 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 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 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
Aug 11
7:30am | 6:30c
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 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
Aug 11
8:30am | 7:30c
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
Aug 11
9am | 8c
Season 3, Episode 3

Authentically Austin

While Austin, Texas, is the eleventh largest U.S. city, a lot of people thinks its food scene is number one. Chuck heads to Lamar Boulevard, where he first meets Chef Jeramie Robison, from Uchi, who oversees a stunning collaboration between black cod, white chocolate and olive candy. Next, at Odd Duck, Chuck helps Sous Chef Sam Hellman-Mass and his crew prepare Pork Belly Sliders With Citrus Cabbage Slaw. At El Meson, Chef Marisela Godinez makes a Chile Nogada, using her family's recipe straight from Puebla, Mexico. Last, Chuck stops at the craft-style barbecue joint, Stiles Switch, where Lance Kirkpatrick teaches Chuck how to stoke the fire for his famous beef ribs.

Friday
Aug 11
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.

More From Chuck Hughes

Chuck's Week Off: Mexico

Thursdays at 8:30am ET