Bizarre Foods: Delicious Destinations Season 3 Episode 9 Providence

In Bizarre Foods: Delicious Destinations season 3 episode 9 titled "Providence," host Andrew Zimmern takes the viewers on a culinary journey through Providence, Rhode Island. The episode showcases the unique and delicious food that the city has to offer, from traditional New England seafood to ethnic cuisines.

The episode begins at the Rhode Island School of Design's Edna Lawrence Nature Lab, where Andrew meets up with a local chef who uses the lab's resources to create his dishes. The chef shows Andrew a variety of natural ingredients, such as moss and lichen, that are often used in his cooking. He then prepares a dish using these ingredients and serves it to Andrew.

Next, Andrew visits Tony's Colonial, a local diner that has been serving classic American breakfast dishes since 1947. Andrew tries their famous "Johnnycakes," a traditional New England pancake made with cornmeal.

Andrew then heads to Olneyville New York System, a local hot dog joint that has been serving up classic "New York System Wieners" for over 70 years. Andrew samples their hot dogs topped with mustard, meat sauce, onions, and celery salt.

The episode also features a visit to Loie Fuller's, a French-inspired bistro that has been named one of the best restaurants in the country. Andrew tastes their unique escargot dish and their famous "duck frites."

Andrew also meets up with a local chef who specializes in Southeast Asian cuisine. They visit some local markets to pick up ingredients for a traditional Cambodian noodle soup, which they cook together in the chef's kitchen.

The episode concludes at The Duck and Bunny, a unique café that serves "snuggery" food, a blend of snacks and comfort food. Andrew tries their famous "crepes" and their unique "tea-ramisu."

Throughout the episode, Andrew showcases the diverse food scene of Providence and the unique flavors and dishes that make it a food lover's paradise. He also highlights the city's rich culinary history and the innovative chefs who are pushing the boundaries of what can be done with food.