The $90 Seafood Buffet That Left Guy Speechless at Broadway Diner
“I have nothing to say man other than just wow delicious.” That’s not something you hear from Guy Fieri every day. But when owner George Kavakos plated up his legendary Seafood Festival at Broadway Diner in Baltimore, even the Mayor of Flavortown was at a loss for words.
This big, shiny, family-owned diner came to Triple D’s attention after Jonathan Gorc emailed to tell Guy he had to check it out. His whole family loves the place, and after watching George work his magic in the kitchen, it’s easy to see why.
The Seafood Buffet for 90: A Feast Fit for a King
George calls it the Broadway Festival, but let’s be real — it’s a seafood buffet for 90 bucks that puts most fine dining establishments to shame. The build starts simple: a little olive oil goes down, then in go the scallops. But this is no ordinary seafood sauté.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
Nice lobster tails hit the pan next, followed by shrimp and mussels. “Everything starting to pop open,” Guy observed as George worked. Then came the wine — and that’s when things got theatrical. “Like a magic show,” Guy said, watching George flip and toss the shellfish with precision.
The sauce came together with garlic, fresh tomato, and basil, seasoned with salt and pepper to create what George described as a modern approach. The calamari and lobster went in last — so they don’t get tough, George explained, because by the time everything gets served, the calamari keeps cooking in that sauce.
The whole production got finished with freshly grated cheese over pasta, and Guy’s verdict was unequivocal: “There’s no way you could have done this any better. The pasta’s out. I go to Italian restaurants across the country, I can’t find pasta that’s al dente.”
Potato-Wrapped Salmon: One of the Coolest Things on Triple D
If the seafood festival wasn’t enough, George pulled out another showstopper — salmon wrapped in potatoes, served with sautéed spinach in a homemade scampi sauce. Guy called it “one of the coolest things I’ve ever seen on Triple D.”
The technique delivered: “The potatoes are crunchy and the spinach, it’s sautéed great. It all comes together very nicely.” Similar to how chefs get creative with proteins like the HRD Spicy Burrito, George found a way to make a familiar ingredient completely new.
Hungarian Goulash Done Right
George’s goulash showcased his commitment to doing things properly. Starting with well-marbled beef — “if you cook this low and slow it’ll break apart,” Guy noted — George built layers of flavor with butter, olive oil, onions, celery, bell peppers (both red and green), Spanish paprika, and tomato paste.
He made a roux right in the pan with the fat already rendered, then added wine, fortified tomato juice, and chicken stock. A bouquet garni went in for aromatics, and the whole thing simmered for three hours. Served over buttered pasta with a little cheese, it was, as Guy put it, “melt in your mouth.”
The Real Deal Holyfield
What sets Broadway Diner apart is George’s obsession with doing everything himself — right down to toasting seeds and making his own Creole seasoning. “The guy that tells me that he’s toasting all the seeds, that’s real deal Holyfield right there,” Guy declared.
George has been at this for almost 40 years, starting as a dishwasher after immigrating from Greece. Now he runs the 24-hour diner with his daughter and nephew, serving up Greek food, Mexican food, and classic American comfort — much like the variety you’d find with Tortas From the Taco Bus in Tampa, FL.
As one customer summed it up: “They have everything you could think of for a good meal. It’s a monster at a good price and they pile the food on the plate.”
Looking for more Triple D destinations? Check out our restaurant directory to find your next flavor adventure.