Diners, Drive-Ins and Dives Season 2012 Episode 5 Old Faves, New Craves

In season 2012 episode 5 of Diners, Drive-Ins and Dives, host Guy Fieri travels to some of America's most beloved restaurants to check out their new creations, in a segment titled "Old Faves, New Craves."

The first stop on Fieri's food journey is in Nashville, Tennessee, at a 24-hour diner called The Pharmacy Burger Parlor and Beer Garden. Here, Fieri meets with the owner, who explains how they incorporate fresh, local ingredients into their classic burgers. Fieri samples their Farm Burger, made with grass-fed beef, bacon, an egg, and all the traditional toppings. He also tries their Sweet Potato Tots, which are handmade with sweet potatoes, russet potatoes and onions.

Next up, Fieri travels to Baltimore, Maryland, to visit a classic diner called Atwater's. Here, he tries their famous Grilled Cheese Sandwich, made with sharp cheddar and organic tomato soup. Fieri also samples their BLT, made with thick slices of bacon and fresh lettuce and tomato.

Fieri's next stop takes him to Las Vegas, Nevada, where he visits the Tacos El Gordo food truck. The truck serves up authentic Mexican street tacos, made with fresh tortillas and a variety of meats and toppings. Fieri tries their Al Pastor taco, made with marinated pork and a spicy pineapple sauce, as well as their Carne Asada taco, made with tender steak and fresh pico de gallo.

In Long Beach, California, Fieri visits a spot called The Attic. This restaurant offers a fusion of Southern and Asian flavors, creating unique dishes such as their Crispy Chicken and Sweet Potato Waffles with Spicy Maple Syrup. Fieri also samples their Bacon-Wrapped Meatloaf with Bacon Mac and Cheese. The Attic's owner explains how they use locally-sourced ingredients to create their flavorful dishes.

Finally, Fieri's last stop is in New Orleans, Louisiana, at a restaurant called Mimi's in the Marigny. This cozy spot offers a mix of French and Southern cuisine, creating dishes such as their Duck and Andouille Gumbo and their Pan-Seared Drum with Mirliton and Crabmeat. Fieri also tries their Bread Pudding, made with French bread and a rum sauce.

Throughout this episode, Fieri discovers some of America's best spots for classic meals with a twist. Each restaurant incorporates fresh ingredients and serves up dishes that are uniquely their own. Fieri's journey highlights the passion and creativity that goes into creating these delicious meals, making viewers want to hit the road and discover new eateries for themselves.