Guy Fieri's 7 Best Beach Eats from Diners, Drive-Ins and Dives

Guy Fieri's 7 Best Beach Eats from Diners, Drive-Ins and Dives

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Browse Guy Fieri's favorite beach eats from Diners, Drive-Ins and Dives. Read more at: www.foodnetwork.com/shows/diners-drive-ins-and-dives/photos/12-best-beach-eats-from-diners-drive-ins-and-dives.html

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    Fried Clams: Years ago a couple stumbled into this place for lunch after getting lost trying to find the restaurant they wanted to buy. Turns out, the eatery was for sale, and they’ve been doing things Evelyn’s way ever since. The fried clams are a local favorite and for good reason: They’re some of the biggest you can find. 
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    Dolphin Sandwich: Don’t be alarmed: Dolphin is just another name for mahi mahi. A fresh slice of fish is beer-battered and fried, then topped with a generous portion of Thousand Island dressing, purple slaw and Swiss cheese.
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    Fried Lobster: The first thing you should know about this place is that diets stop at the door. Everything here is fried, never grilled. Defying all culinary norms, the lobster is dipped into a ketchup sauce, breaded and then deep-fried. It’s served with hot sauce, because butter is just too traditional for this place.
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    Crab Cakes: A captain-turned-chef runs the kitchen here and has been serving the locals’ favorite crab cakes for years. With just eggs, a few sauces and spices, and some bread, the filling for the cakes is super-simple and that’s what keeps everyone coming back — the crab is always the star.
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    Marlin Burger: When the local fishermen come in with their catch at about 5:30 a.m., the chef at this spot is first in line at the auction. The fresh catch around Nico’s is too good to pass up, so it’s used in almost everything on the menu — even the burger! Instead of a traditional patty, their burger is two marlin patties stacked high with red onions, butter lettuce, cilantro aioli and a tomato.
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    Red Snapper: The concentration here is not necessarily on making the food fancy, but making the food from the freshest seafood around. The fish is coated in panko and finished with a sauce made from garlic, tomatoes, onions, mushrooms, white wine, lobster sauce, marinara and heavy cream.
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    Huli Huli Chicken: Guy loves this place so much, he actually invested in his own huli huli machine, which slow-cooks the chicken in the traditional Hawaiian method. It’s a wood-fired rotisserie that keeps the chicken moist on the inside and adds a ton of smoky flavor.
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