Robert visits Taverna Opa in Orlando for some fabulous Greek cuisine with former Orlando Magic star Bo Outlaw for Saganaki prepared tableside, including a Greek Salad, Hummus, and Tsatziki. They sample the restaurant's specialty Kleftiko which is lamb slow roasted in parchment paper with carrots, potatoes, rosemary, whole garlic, and Greek cheese. Next, Robert travels north to the Big Apple for tuna tartare, Brussels sprouts with bacon, potato au gratin and a new twist on the bone-in ribeye with roasted bone marrow and caramelized browned butter at BLT Steak. Next, it's BBQ time at 4 Rivers Smokehouse with owner John Rivers as Robert learns how they season and smoke a side of beef. Chris DiMarco, world famous golfer, joins Robert for St. Louis ribs, grilled chicken quesadilla, smoked jalapenos, a massive beef rib, and baked cheese grits followed by a the world's largest several gallon bowl of banana dream pudding.