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 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 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
Mar 17
7am | 6c
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 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 11

L.A.'s Island Paradise

Catalina Island is a unique place, with species of plants and animals that are found nowhere else on earth. You can find them, however, on diners' plates all along Crescent Avenue, a hotspot for cruise ship tourists and foodies alike. Lloyd's of Avalon is famous for caramel apples, and Taylor Wilson shows Chuck how to make their iconic creation replete with all the trimmings. Chuck stops in to Steve's Steakhouse where Chef Frank Blair prepares stuffed Channel Island swordfish and garlic mashed potatoes. At Cafe Metropole, Chuck and Pam Albers forage for wild fennel to incorporate into her cole slaw and deconstructed elote salads. Finally, Chuck can't resist the fried sea bass and French fries that Miguel Tejeda prepares at Avalon Seafood.

Friday
Apr 7
9am | 8c
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 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 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 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
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
Sep 15
7am | 6c
Season 2, Episode 13

Best of the Blue Ridge

On any list of the most food-friendly towns in America, Asheville, N.C., figures high in the rankings. There's great eating everywhere, but nowhere more so than on Biltmore Avenue. Chuck Hughes is in for a treat at his first stop, The Blackbird, where pastry chef Roslyn Taubman bakes a decadent and uniquely Southern coconut cake. Then it's off to the largest privately-owned house in America, the Biltmore Estate, which is more than just a beautifully preserved relic of the Gilded Age. It's also where Chef Damien Cavicchi prepares historic meals, specifically smoked lamb with corn bread, grilled plums and brown butter vinaigrette. At Tomato Jam Cafe, Chuck gets a lesson in southern cooking from chef Daniel Wright when he bakes cat head biscuits with the eponymous tomato jam. Last, Chef Laurey Masterton introduces Chuck to the local produce, and the local producers, namely honey bees, whose bounty she uses to make honey-glazed pork tenderloin with fresh peach salsa.

Friday
Nov 3
7am | 6c
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.

Thursday
Feb 22
8:30am | 7:30c

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