Pilot Episode. Nadia and Crew hit the food Mecca that is Austin, Texas.
Nadia G and the Bitchin' Crew take an epic bite out of LA, while in town to taste some of the best grub Los Angeles has to offer. First up on the menu is an outrageous Indian-fusion Poutine with Chicken Tikka at downtown gastropub: Badmaash. Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica. Finally, the gang is off to Father's Office in Culver City to taste master chef Sang Yoon's Office Burger - a burger so good that it was named "best burger in the world". They'll also unveil for the first time EVER Sang Yoon's latest tasty creation: The Patricia Melt. Panos reports on aged beef at Lindy & Grundy butcher shop, Hans gives us the raw deal on oysters, and the Spice Agent discovers Mango Dust at the Hollywood Farmer's Market.
Nadia G and the gang head to greener pastures in Vermont. Miss G shkoffs a bacon marmalade pizza at Burlington's Barrio Bakery. Next up, Our House Bistro in Winooski, where Nadia G custom designs a Mac 'n' Cheese with pulled pork and bacon-wrapped Jalapenos that's so good it ends up on the resto's evening specials menu. Then, at Misery Loves Company, G stuffs her face with the deliciously demented Rough Francis - a buffalo chicken wing-inspired fried chicken sandwich named after a local punk band. Panos reports on Vermont's legendary dairy at Kimball Brook Farm, Hans talks about pickling, and the Spice Agent uncovers the crunchy secrets of cornstarch.
The Bite This crew is in the Hamptons soaking up the sun and getting a taste of the freshest seafood Long Island has to offer. First up, A Montauk Clam chowder at The Dock Bar & Grill. Then, G unveils the mystery of Fried Ice Cream at Mr. John's Pancake House. Finally, East by Northeast serves up a Lobster Tempura Roll that can't be beat. Panos digs for the goods on clams. The Spice Agent discusses the secrets of the Graham cracker. Hans flexes about Mango.
Miss G is in NYC to taste the best of the foodie renaissance taking place in Harlem and the Bronx. First up, West Harlem's pride and joy, The Cecil, serving up Fried Guinea Hen - with a skin so crispy its achieved "cosmic oneness". Then, Raspberry Sriracha and Maple Miso doughnuts at East Harlem upstart Dough Loco. Lastly, G shkoffs at Zero Otto Nove in the Bronx and gets a run for her money with their Baked Al Forno Rigatoni with Meatballs and Sopressata... Miiiii! Panos reports on Guinea Hens, Hans yaps about Gluten, and the Spice Agent gets schooled on Sriracha.
Nadia G is in Atlantic City and she's testing her luck with the best grub this Casino hotspot has to offer! First on the menu: Tony Boloney's serves up the most incredible take on a Philly Cheesesteak! Then G takes a road trip to her childhood stomping grounds on the boardwalk in Wildwood, where she digs into the Famous Red Velvet Funnel Cake at Morey's Pier's La Bakerie! Finally, Steve & Cookie's put their spin on Crabcakes and Slaw. Panos talks of marinating beef. Hans gets crabs. The Spice Agent discovers the secrets of red velvet.
Miss G heads to Louisville where "farm to table" isn't a trend, its a lifestyle. First up: Smoked Pork Shoulder with a Asian-inspired Black BBQ Sauce at Milkwood. Then, Nadia heads to Harvest to try a Kentucky Burgoo - a meaty stew traditionally made with squirrel. Last, but not least: Eiderdown, where Nadia shkoffs Spaetzle - a classic German dish that's given a Southern twist. Panos visits Harvest's farm and talks Burgoo. The Spice Agent reports on Secret Ingredients. Hans gives us the 411 on Spaetzle.
Nadia and the boys are shkoffing some of America's best grub in Nashville! First up: a farm-to-table Roast Beef Sandwich with Horseradish Cream at Capitol Grille. Then it's time for G to test her heat tolerance with Hattie B's "Damn Hot" Chicken! Lastly, Nadia gets down and dirty at Peg Leg Porker with Tennessee dry-rub BBQ Ribs and a side of dirty BBQ Nachos. Panos reports on raising beef. The Spice Agent gets freaked by Ghost Peppers. Hans informs on Tennessee Whiskey.
Nadia G and her crew are in Phoenix and the heat is on! First up, a Bratwurst Stuffed Pretzel at Short Leash Sit Stay. Then it's over to Eddie's House where G digs into a dirty Deep-Fried, Mashed-Potato-Wrapped Sirloin Steak. Last but not least, Miss G heads to Richardson's for some carb on carb action: Pasta Heidi - a tortilla piled high with a Southwest-style linguine and chicken. Panos yaps about Sirloin, the Spice Agent delivers us a contentious Pepper Report, and Hans gets the goods on Sauerkraut.
Nadia G and the Bitchin' Kitchen crew take an epic bite out of Austin, Texas. When the boys are late for the start of the new show, Nadia G vengefully shkoffs a tasting menu at Swift's Attic. A bizarre kidnapping incident brings the boys to Lick Honest Ice Creams. The crew ends their Austin adventure at La Barbecue, where Nadia awkwardly interviews the pit master, and the crew fights over texas sides. Panos reports on all-natural farming at Countryside Farms, Hans eats healthy vegan tacos at Vegan Nom, and the Spice Agent uncovers the spicy secrets of Texas rub. Mayhem and hilarity ensues.