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Culinary Rock Star GUY FIERI Goes Beyond Burgers


Guy Fieri is everywhere these days. Between hosting top-rated shows on the Food Network including Diners, Drive-Ins and Dives, Guy’s Grocery Games, a guest judge on Next Food Network Star, or collaborating with Rachael Ray in the competition series, Rachaelvs. Guy: Celebrity Cook-off, this culinary rock star has had a busy year opening and operating restaurants at casinos across the country.

On the east coast, Guy Fieri’s Chophouse at Bally’s Atlantic City is the real deal—a traditional steakhouse overlooking Atlantic City’s famed boardwalk and it’s beautiful beach. The menu features popular dishes with Jersey Shore flare, including a Java rubbed Ribeye chop, filet with roasted garlic and brown butter, spicy Bloody Mary jumbo shrimp cocktail, Jersey Shore clams casino, and Cape May fried flounder.

Further south in Maryland, Fieri opened Guy Fieri’s Baltimore Kitchen and Bar at Horse-shoe Casino Baltimore in August. This fun loving restaurant gives guests a taste of Fieri’s signature cuisine, featuring bold flavors and unique twists on traditional dishes. Open daily for lunch, dinner and late-night dining the restaurant offers a delicious blend of casual foods, including an extensive variety of burgers, wings, small bites and shareable food items. (Be sure to check out Horseshoe Happier Hours, where you can sample all of Horseshoe’s restaurants with $5 menu specials and 2-for-1 drinks every Monday through Friday, 5 p.m.–7 p.m.)

Over in Pennsylvania, Fieri recently teamed up with Mt. Airy Casino Resort in Mt. Pocono to open Guy Fieri’s Mt. Pocono Kitchen in October. Serving popular dishes like the Big Bite burger, Buffalo Blue-Sabi wings, and the Motley Que pulled pork sandwich, Mt. Pocono Kitchen is open 24 hours a day and is located at the heart of the casino where diner’s can be part of the action. Guests can choose from a collection of craft beers, Sonoma County wines from Guy’s hometown and a frozen tap system shot bar giving a one-of-a kind experience for guests. Instead of having shots strained or mixed with ice, the frozen tap system bar will dispense eight different shots straight out of iced dispensers.

Rounding out the restaurant’s unique cocktail menu are handcrafted Booze Hound shakes made with Hood Dairy vanilla frozen custard. Highlights include the PBB ‘n’ J cocktail made with Bulleit bourbon, peanut butter, grape jelly and whipped cream, and the Whiskey Caramel Bananas Foster made with a combination of Kraken black rum, Fireball cinnamon whiskey, banana, caramel, whipped cream and praline.

But as the saying goes, “There’s no place like home.” Fieri, a UNLV graduate with a degree inhospitality management, came full circle when he returned to Las Vegas to open the highly anticipated Guy Fieri’s Vegas Kitchen & Bar at the LINQ Hotel.

“Opening a restaurant in Las Vegas has been a great dream of mine and being in the heart of the Strip makes this restaurant that much more awesome,” said Fieri. “Most people come to Las Vegas with one goal—to have a good time—and I get the chance to offer really delicious, creative and unique food at the epicenter of fun. I see it as the perfect match.”

Open for brunch, lunch, dinner and late night dining, this Strip-side hotspot is full of fun and uplifting energy and features a carefully orchestrated food and drink menu. Signature dishes include the Bahn Mi Taco, a simple take on the freshness of a Mexican street taco, blended with the exotic zest of a Vietnamese sandwich. Another must try is the Vegas Fries which is a tribute to his UNLV days—cut fries that are tossed in buffalo seasoning and wing sauce, topped with shaved blue cheese, celery, carrots, and accompanied by the blue-sabi dipping sauce.

And of course it wouldn’t be Guy’s kitchen without his award-winning selection of burgers. The menu offers five burgers including Guy’s 2013 Burger Bash Award Winning, Bacon Mac-N-Cheese Burger. Built with crispy applewood bacon, the four cheese mac-n-cheese, lettuce, tomato, onion, pickle and super-melty cheese is sandwiched between a garlic butter toasted brioche bun. The restaurant’s extensive drink menu showcases 16 craft beers, a collection of Sonoma County wines and a frozen tap system shot bar.

What’s next for this “culinary rock star”? New TV show, new cookbook, new restaurant or better yet, tattoo? We certainly can’t wait to find out. For more information on any of Guy’s restaurants, visit

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