In the heart of Baltimore, culinary enthusiasts and foodie voyagers alike are discovering a gem that’s serving up a feast fit for royalty. The Broadway Diner, a family-owned establishment, is captivating patrons with its homemade offerings that span the globe from its shiny, inviting setup.
In this episode of “Diners, Drive-ins, and Dives,” host Guy Fieri is guided to this local favorite by a recommendation from Jonathan Gorc whose entire family adores the diner.
Upon arrival, Guy is greeted with a plethora of homemade delights, from meatloaf and shrimp creole that pack a punch to the homely comfort of an open hot beef sandwich.
Yet, it’s the “Seafood Buffet for 90” that truly steals the show. This Broadway Festival dish is a work of culinary art orchestrated by owner George Kavak, who, alongside his daughter and nephew, strives to make every customer feel like family.
This seafood spectacular begins with a sizzle of scallops and lobster tails in a pan of olive oil, a rarity in your average diner. Mussels join the symphony, followed by clams, adding to what Fieri describes as the “seafood buffet for 90, everybody.”
As mussels begin to open, Fieri is transfixed by the theatrics of white wine being added – a show he requests in slow-motion for pure culinary drama.
Sautéed with tomatoes, basil, garlic, and a sprinkle of love in the form of salt and pepper, the dish epitomizes George’s personal touch. Even calamari is added at just the right moment to ensure tenderness.
The sauce, rich and tantalizing, is lovingly combined with perfectly al dente pasta and a generous grating of cheese. It’s a masterclass of seafood medley that even has the experienced Fieri at a loss for words, except for a heartfelt “wow, delicious.”
But the Broadway Diner doesn’t stop there. George has his unique take on a variety of dishes, like salmon wrapped in potatoes atop sautéed spinach with a homemade scampi sauce that Guy exclaims is “fantastic” and boldly calls the stop “the bus to Flavor Town.” George even crafts his own spices, a dedication that impresses Fieri, who quips, “That’s real deal Holyfield right there.”
Open 24/7, the diner offers a slice of classic America, serving dishes that are not merely American in spirit but span global cuisines – from Greek to Mexican, ensuring there’s always something scrumptious for each palate.
With portions that challenge the hungriest of diners and a welcoming atmosphere, it’s no wonder the Broadway Diner has become a beloved institution since George’s humble beginnings as a dishwasher after moving to the US from Greece.
In a heartwarming display of culinary diversity, George also masterfully prepares a goulash that Guy can’t get enough of. The meat, tender and flavorful, is lovingly cooked with butter, olive oil, boneless shanks, vegetables, paprika, tomato paste, and a robust chicken stock until it’s ready to melt in your mouth.
Guy Fieri’s visit to the Broadway Diner is a testament to the boundless joy of classic diners that offer more than just great food – they provide a taste of home, no matter where you’re from.