When Fans Demanded Guy Try the Meatloaf at Metro Diner
Sometimes the best tips come straight from the viewers. When Guy Fieri rolled into the San Marco neighborhood of Jacksonville, Florida, it wasn’t just his radar for great food that brought him to Metro Diner—it was the fans who wrote in demanding he check it out. As one regular put it: “Our first time here we looked at each other and said this should be on Guy’s show.”
That fan didn’t just suggest the place—they actively recruited visitors to experience it firsthand. “I bring people here every time they come in town,” they explained. When multiple people are singing the same tune about a classic diner, you know something special is happening in that kitchen.
The Meatloaf That Stole the Show
Chef Mark Devi, a corporate restaurant veteran who bought the joint and brought his dad John along to handle front of house, has built something worth begging Guy to visit. The centerpiece? A meatloaf that Guy called “a speed bump on Flavor Town.”
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The secret starts with what Mark calls avoiding “intrusive chunks”—his term for vegetables that are too big to cook through properly. The veggie base gets blended down: carrots first, then celery, then mushrooms (“very gingerly done—just mushrooms, not ginger,” Guy clarified), and finally onions. Everything reaches what Mark calls “optimum size.”
The meat itself is a trio: ground beef, pork, and ground turkey. “Way to get healthy with it,” Guy noted. Seasonings stay simple—pepper, salt, and moisture—with eggs and breadcrumbs as the binder. The logs bake at 350 degrees for 40 minutes, then cool before the real magic happens.
That magic? What Guy dubbed “the art of crustification.” Two thick slices hit the flat top with margarine, cooking 2-3 minutes per side to develop that exterior crunch. Served with sautéed zucchini, squash, and a French baguette, the portion is massive. Guy’s verdict: “Tender, juicy, good exterior crust—but it’s the crustification, that extra layer, all that little crunch on the side.”
The Pittsburgh Steak Salad: A “Diet” Option
If you’re looking for lighter fare, Metro Diner has a solution—though calling it light might be generous. The Pittsburgh Steak Salad features 6-7 ounces of prime rib, a tradition from Mark’s hometown. “Kind of like one of those salads you can go home and tell your wife—what did you have for lunch? Oh, I had a salad. With a big slab of prime rib on it,” Guy joked.
The choice-grade steak goes on a bed of lettuce topped with fresh french fries, house-made blue cheese dressing (sour cream, mayonnaise, buttermilk, and crumbled blue cheese), and croutons. Guy’s take: “You’ve heard of Jenny Craig? This is her brother Jerry Craig.”
Similar to how “One of a Kind” Sandwich Shop in VA redefines expectations, this salad challenges what you think you’re ordering. “Calling this a salad is like calling my diesel four-wheel drive lifted four-door crew cab yellow monster truck a commuter car,” Guy declared.
The Yal-Yal: French Toast Taken to Extremes
Breakfast brings the Yal-Yal—stuffed French toast made with custom-baked challah bread that’s taller than traditional versions. The filling starts with bananas tossed in margarine with brown sugar and Frangelico to “activate” them, then folded into cream cheese.
The bread gets dipped in an egg wash with cinnamon, nutmeg, vanilla, sugar, and cream, griddled on all five sides, then topped with a blueberry-strawberry compote thickened with a cornstarch slurry. Powdered sugar finishes it off. “That’s more French toast than I’ve eaten in the last 10 years,” Guy admitted after diving in.
Much like the indulgent creations at places serving Delicious Fried Lobster and Waffles, this dish proves diners can compete with any fancy brunch spot.
Ready to find your own diner discovery? Check out our restaurant directory to explore every spot Guy has visited.