Next stop, Flavortown
Guy Fieri films 3 San Antonio restaurants for Diners, Drive-ins and Dives
San Antonians looking to find the coordinates of Flavortown should tune into the Food Network on November 23 and 30. On both days, Guy Fieri will be featuring Alamo City eateries during the 29th season of Diners, Drive-Ins and Dives.
The peroxide-haired food star was first spotted in San Antonio on October 12 in an Instagram photo of him riding a longhorn in front of the Texas flag-clad roof of Chris Conger’s Smoke Shack Meat Market. As camera equipment could be seen in the shot, rumors immediately began circulating that he was in town filming his flagship series.
Those rumors turned out to be true. Reps from three local favorites have since confirmed to CultureMap that they will be appearing in upcoming episodes. First up is Smoke Shack BBQ, who will be included in the sixth episode of the season, “Burgers, Bacon, and BBQ,” airing at 8 pm on November 23.
A week later, Fieri continues his South Texas tour on the November 30 episode, “From Sandwiches to Stroganoff,” also airing at 8 pm. Park North Shopping Center’s Wrigleyville Grill was revealed as the “East Coast-Texas deli mash-up pilin' up smoked meat sensations” listed in the Food Network episode description. The recently re-elected mayor of Flavortown also stopped by Fat Tummy Empanadas, the brick-and-mortar version of the popular food truck.
It’s unclear if Fieri drove his flashy Camaro SS convertible to any other San Antonio spots. The host typically films at each location in threes, but there is some indication that he snuck in at least one more visit while in town.
Season 30 debuts on December 28 and features another San Antonio spot. “Piling on the Pork” teases that Fieri visits “a Puerto Rican spot in San Antonio that's building a unique take on nachos and cooking up a monster chop.” That description sounds a lot like Luna Rosa Puerto Rican Grill y Tapas, which is famous for both huge pork chops and loaded Caribbean nachos with plantain chips. With the owner was unavailable, an employee could neither confirm nor deny our hunch.
