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.
Watch Now!

Pooyie! Poutine

Chuck finds a Lafayette truck that's putting a Cajun twist on his hometown favorite poutine.
Watch Now!

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
Watch Now!

Bacon and Caviar

A jambalaya's holy trinity of mirepoix gets elevated to a holy heptad by adding in four smoked meats.
Watch Now!

Honky-Approved Steamed Buns

Is it the pork fat that makes Birmingham's Shindig truck's pork belly buns so tight?
Watch Now!

Mexican HOTT Chocolate

A good indication of awesome hot chocolate is it starting with the grinding of raw cocao beans.
Watch Now!

The Greatest Joe on Earth 12 Videos

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

Watch Now!
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 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 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 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
Jan 27
12pm | 11c
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 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 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 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
Apr 21
1:30pm | 12:30c
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
Apr 21
2:30pm | 1:30c
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
Aug 11
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
Sep 15
8am | 7c
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
Sep 15
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