Barbara Yost and Georgann Yara

Special for The Republic

Ever since Food Network made its debut in 1993, restaurants and their chefs have carved out a whole genre of television on many networks. Throw a meatball 100 feet in any direction and you're bound to hit a restaurant that has been featured on a national TV show. Here's a sampling of Valley eateries that have had their moment in the spotlight, thanks largely to Guy Fieri's "“Diners, Drive-ins and Dives.”

PHOENIX

Los Reyes de la Torta

One of this cafe’s over-the-top tortas landed on The Travel Channel twice: in 2010 on “Man vs. Food” and in 2012 on “Best Sandwich in America.” Judge for yourself the Torta Del Rey, made with ham, melted cheese, pork sirloin, breaded beef, refried beans, hot dogs and chorizo tucked inside an omelet, tomato, onion, avocado and chipotle sauce ($10.25).

Details: 9230 N. Seventh St., Phoenix. 602-870-2967. Also, 4333 W. Indian School Road, Phoenix. 602-269-3212. And, 1528 E. Southern Ave., Tempe. 480-491-1314, losreyesdelatortaphx.com.

Aunt Chilada’s

“Drinking Made Easy,” a kind of broadcast pub crawl on AXS TV, came to Aunt Chilada's in 2010 and featured the prickly pear margarita. You can still try this cocktail made with prickly pear puree, lemon, lime and orange juices, tequila and triple sec ($6.50).

Details: 7330 N. Dreamy Draw Drive, Phoenix. 602-944-1286, auntchiladas.com.

Baiz Market Place

Cooking Channel's “Eden Eats” visited Phoenix's Baiz market and restaurant in 2012 and featured succulent lamb kebabs: two skewers of chunks of lamb and onion that are served with rice, hummus and vegetables ($8.99).

Details: 523 N. 20th St., Phoenix. 602-252-8996. Also, 1858 W. Baseline Road, Mesa. 480-718-9227, baizmarket.com.

The Barbecue Company Grill and Catering

Travel Channel's “Food Paradise” visited this barbecue restaurant in 2012 and profiled the grilled meatloaf. The dish includes two slices of meatloaf made with beef and pork, smoked bacon, chipotle and Cheddar cheese, served with bread and two sides, such as garlic mashed potatoes and cowboy beans ($14).

Details: 4636 S. 36th St., Phoenix. 602-243-3771, thebbqco.com.

Over Easy

Food Networks visited this breakfast spot first in 2009, when Guy Fieri and his “Diners, Drive-ins and Dives” crew rolled in and raved about the brioche French toast ($8) and ham steak with red eye gravy ($8.50). Two years later, on “The Best Thing I Ever Ate,” Beau MacMillan, executive chef at the Sanctuary on Camelback Mountain, shared his love for the waffle dogs ($3).

RELATED: 12 facts about Over Easy breakfast spot

Details: 4730 E. Indian School Road, Phoenix. 602-468-3447. Other locations at eatatovereasy.com.

Matt’s Big Breakfast

"Triple D" host Guy Fieri in 2008 shared two of Matt's specialties: a Belgian waffle and bacon duo ($7.95); and the hog & chick ($9.95), made with two eggs, choice of thick-cut bacon or country sausage, served with toast and choice of potatoes.

Details: 825 N. First St., Phoenix. 602-254-1074, Also, 3118 E. Camelback Road, Phoenix. 602-840-3450, mattsbigbreakfast.com.

St. Francis

Guy Fieri's 2013 visit to St. Francis showcased three dishes on “Diners, Drive-ins and Dives:” the best-selling pig dip sandwich ($16), made with wood-roasted pork loin, bacon, pork jus, onion marmalade, Dijon and Gruyere on a baguette; the iron skillet pancake ($9); and Moroccan meatballs served with spiced tomato sauce and pearl pasta ($15).

Details: 111 E. Camelback Road, Phoenix. 602-200-8111, stfrancisaz.com.

Wild Thaiger

“Triple D" and Guy Fieri returned to Phoenix in 2015 to feature a bevy of Wild Thaiger's dishes. Among them: Dragon eggs ($9.95), or pork, crab and shrimp dumplings in zippy sauce; beef panang ($9.95); savory pork skewers in the Mu Yang ($11.95); and coconut ice cream ($5.95).

Details: 2631 N. Central Ave., Phoenix. 602-241-8995, wildthaiger.com.

Paradise Valley Burger Company

In 2015, “Diners, Drive-ins and Dives” also hit this popular burger joint, where Guy Fieri munched on menu delights like the french toast fries ($3) and the Beach House Burger ($7.50), topped with roasted green chili, smoked mozzarella and pico de gallo. What did they wash it down with? The Lucky Charms marshmallow shake ($5).

Details: 4001 E. Bell Road, Phoenix. 602-535-4930, paradisevalleyburgercompany.com.

La Santisima Gourmet Taco Shop

“Triple D" and Guy Fieri featured some of this taqueria’s most popular items during a 2015 visit. Fieri tried the carne asada taco ($3.99) and the Baja Sur dogfish shark taco ($3.99), beer-battered dogfish shark fried and stuffed into a corn tortilla.

Details: 1919 N. 16th St., Phoenix, Phone: 602-254-6330. Also, 5932 W. Glendale Ave., Glendale. 623-939-3292, lasantisimagourmet.com.

The Duce

In 2013, “Diners, Drive-ins and Dives” pulled up a seat at this converted warehouse that serves as restaurant, bar, shopping spot and boxing gym. Host Guy Fieri suggested going straight to the mac and cheese muffins ($9) and the chicken pot pie ($7) that’s served in a glass jar.

Details: 525 S. Central Ave., Phoenix. 602-866-3823, theducephx.com.

Barrio Cafe

The 2013 “Diners, Drive-ins and Dives” run through the Valley included a stop at chef Silvana Salcido Esparza’s original Barrio. One of the dishes that caught Guy Fieri’s attention was the signature cochinita pibil ($22), achiote and sour orange-marinated pork that’s slow-roasted overnight in a banana leaf and finished with pickled red onion and Yucatan-style pico de gallo.

Details: 2814 N. 16th St., Phoenix. 602-636-0240, barriocafe.com.

Urban Cookies

The Phoenix bakeshop won Food Network’s “Cupcake Wars” in 2011. At least once a year, the store sells the winning flavors: orange olive oil and rosewater; orange-scented chocolate campfire; peach-berry shortcake; and a tomato and thyme cupcake topped with honey mascarpone frosting, Parmesan crisps and a roasted, sugared tomato ($3.49).

Details: 4711 N. Seventh St., Phoenix. 602-451-4335, urbancookies.com.

Chino Bandido Takee-Outee

It’s where China and Mexico meet in comforting rice bowls ($6.65). “Diners, Drive-ins and Dives” and Guy Fieri headed here in 2008 to try dishes like the jade red fried chicken glazed with spicy and sweet sauce; machaca shredded beef with tomato and spices; and the scorching pollo diablo that gets a massive kick from red hot peppers.

Details: 15414 N. 19th Ave., Phoenix. 602-375-3639, chinobandido.com.

Pizzeria Bianco

After visiting Chris Bianco's Heritage Square restaurant, food writer John T. Edge gave the rosa pizza ($15) a glowing review on Food Network's “The Best Thing I Ever Ate” in 2009. This signature pizza combines red onion, Parmigiano-Reggiano, fresh rosemary and Arizona pistachios.

Details: 623 E. Adams St., Phoenix. 602-258-8300. Also, 4743 N. 20th St., Phoenix. 602-368-3273, pizzeriabianco.com.

RELATED: Armato’s 10 favorite pizza joints in metro Phoenix

Alice Cooper’stown

In 2010, Adam Richman took on the rocker’s Big Unit ($24.99), a 22-inch Vienna beef hot dog with all the trimmings plus fries. The “Man vs. Food” host was served by none other than Alice Cooper himself. After that visit, Cooper debuted the Bases Loaded Big Unit ($29.99), with toppings that Richman picked during the taping: “nightmare chili,” cheese sauce, sauerkraut, jalapeños, chopped onions, diced tomatoes and sweet relish with fries.

Details: 141 E. Jackson St., Phoenix. 602-253-7337, alicecooperstown.com.

George and Dragon English Pub & Restaurant

In 2016, Spike TV’s reality rehab show “Bar Rescue” gave the longtime neighborhood haunt a makeover under the guidance of food and beverage industry consultant Jon Taffer. According to the show, the bar was $700,000 in debt and losing $5,000 a month when Taffer and crew rescued the pub.

Details: 4240 N. Central Ave., Phoenix. 602-241-0018, georgeanddragonpub.net.

Zinc Bistro

Beau MacMillan of Sanctuary on Camelback Mountain appeared on Food Network's “The Best Thing I Ever Ate” in 2009 to plug chef Matthew Carter's French onion soup. The bistro is known for its onion soup gratinee, a traditional soup bubbling under a roof of melted gruyere cheese ($14).

Details: Kierland Commons, Greenway Parkway and Scottsdale Road, Phoenix. 480-603-0922, zincbistroaz.com.

Perk Eatery

In 2013, Guy Fieri headed to this breakfast and lunch spot for “Triple D” and indulged on the breakfast enchiladas ($14.99), filled with chipotle ricotta, black beans and slow-roasted pork, and topped with spicy New Mexico red chili and eggs. He also tried the chicken on the coup’s ($11.99) sausage and sage stuffing, sausage gravy and eggs; and the wine country French toast ($12.99) stuffed with brie and finished with roasted grapes and red wine rosemary syrup.

Details: 6501 E. Greenway Parkway, Phoenix. 480-998-6026, perkeatery.com.

NORTHEAST VALLEY

Amy's Baking Company

It’s been a year since Amy’s Baking Company shut up and shut down in Scottsdale. You’ll recall the restaurant’s owners, Amy and Salomon "Samy" Bouzaglo, from such antics as falling apart on “Kitchen Nightmares” (twice), accusing show host Gordon Ramsay of sexual harassment and allegedly brandishing a knife at a customer. The restaurant closed in September 2015.

RELATED:One year later: Where are Amy and Samy now? | Timeline of the Amy's Baking 'Nightmare' | 2013 review rates food as inconsistent | Amy's Baking Company has closed | Arizona's reality TV stars

El Chorro

We all love the sticky buns at this landmark restaurant, and so does Food Network's "The Best Thing I Ever Ate.” In 2010, chef Beau MacMillan generously touted them on TV. You can sample these sticky, nutty rolls with any meal and at Sunday brunch from 9 a.m.-3 p.m. with entrees like the signature eggs Benedict with Canadian bacon ($18).

Details: 5550 E. Lincoln Drive, Paradise Valley. 480-948-5170, elchorro.com.

DeFalco’s Italian Deli

“Diners, Drive-ins and Dives” was hungry for deli food when Guy Fieri stopped by this shop in 2013. The show spotlighted DeFalco's Centurion calzone, made with mozzarella, soppressatta salami, roasted peppers, tomatoes, fresh basil and kalamata olives. Great, except at the time DeFalco’s offered those toppings only on a pizza. When the show aired, DeFalco's had to scramble and make a calzone version, which remains popular today (10-inch, $15; 16-inch, $19.50).

Details: 2334 N. Scottsdale Road, Scottsdale. 480-990-8660, defalcosdeli.com.

Sapori D’Italia

In 2012, Food Network's “Restaurant Impossible” visited this Italian restaurant in Fountain Hills. It’s a restaurant-makeover show, and owner Gasper Manno called it a positive experience. One menu item that was there before and after the makeover is Manno’s signature lasagna, made with fresh pasta, meat sauce and ricotta, mozzarella and Parmesan cheeses ($16).

Details: 11865 N. Saguaro Blvd., Fountain Hills. 480-816-9535, saporiditaliaaz.com.

Andreoli Italian Grocer

In 2015, Guy Fieri's “Diners, Drive-ins and Dives” swung by to sample old Italian favorites. The lineup includes the bresaola salad ($8.25) with air-cured beef atop a bed of arugula salad and finished with shaved Parmigiano; and the tizio sandwich ($8.25) with homemade sausage, peppers and onion.

Details: 8880 E. Via Linda, Scottsdale. 480-614-1980, andreoli-grocer.com.

Sweet Republic

Food Network's Alton Brown in 2011 declared the toffee banofi sundae ($7.75) his “favorite ice cream concoction” on “The Best Thing I Ever Ate.” House-made almond toffee brittle, fresh bananas, salted caramel and whipped cream are piled onto two scoops of Madagascar vanilla ice cream, served in a waffle bowl.

Details: 9160 E. Shea Blvd., Scottsdale. 480-248-6979. Other locations at sweetrepublic.com.

SOUTHEAST VALLEY

Liberty Market

Cooking Channel’s “Extra Virgin Americana” visited this restaurant and coffee shop in a 2016 episode. Actress Debi Mazar and her Italian husband, celebrity chef Gabriele Corcos, took a road trip with their daughters in an RV through Arizona, stopping at Gilbert’s Liberty Market and The Farm at Agritopia, eventually arriving at the Grand Canyon. Liberty's 6 Alarm Burger ($14) "was one of the best I’ve ever tasted,” Corcos told us. A grilled jalapeño bun holds two quarter-pound, fresh-ground chuck beef patties, pepper Jack cheese, roasted jalapeños, roasted Thai chilies, shredded iceberg and habanero aioli.

Details: 230 N. Gilbert Road, Gilbert. 480-892-1900, libertymarket.com.

Joe’s Farm Grill

In 2008, the Gilbert spot appeared on Food Network's “Diners, Drive-ins and Dives” as an example of “real-deal fast food.” Among the items host Guy Fieri tried were the fontina burger with pecan pesto ($9.99); barbecue chicken pizza with smoked chicken breast and blue cheese ($9.99); ahi tuna sandwich with wasabi mayo ($13.99); and onion rings in rosemary-dill panko breading ($4.99).

Details: 3000 E. Ray Road, Gilbert. 480-563-4745, joesfarmgrill.com.

Los Taquitos

Guy Fieri stopped by this Mexican cafe and cooked with the five Ochoa sisters who own the cafe. The “Diners, Drive-ins and Dives” episode aired in 2009. Among the featured items were the carnitas tacos ($1.75 each, $7.25 with rice and beans); and the Mexican torta ($5.80 each, $7.80 with rice and beans).

Details: 4747 E. Elliot Road, Phoenix. 480-753-4370. Also, 7000 N. 16th St., Phoenix. 602-371-0111. And, 2855 W. Ray Road, Chandler. 480-264-4371, ltgrill.com.

Chompie’s

In a 2010 episode of “Man vs. Food” on the Travel Channel, host Adam Richman accepted Chompie's Ultimate Slider Challenge, an attempt to down 12 brisket sliders with potato pancakes and onion strings in 30 minutes. He failed, but you can take the challenge any day you feel lucky ($49.99, free if you make it).

Details: 1160 E. University Drive, Tempe. 480-557-0700, other locations at chompies.com.

Beaver Choice

“Eden Eats” from the Cooking Channel visited this respected restaurant with the funny name in 2012, and that same year the Cooking Channel’s “Baron Ambrosia” also stopped by. Try some of the featured dishes: the Laxpudding ($15.95) with cured salmon, salad, marinated green beans and beet salad; chicken schnitzel cordon bleu, a breaded chicken breast stuffed with Black Forest ham and triple-cream Brie ($18.95); or the pierogi meal with pan-fried, deep-fried or steamed pierogi served with three side salads ($14.95). On Thursdays, get all-you can-eat pierogi for $11.95.

Details: 745 W. Baseline Road, Mesa. 480-921-3137, beaverchoice.com.

Sweet Daddy Cupcakes

In 2011, store owners Kory Davidson and Jason Podany battled over batter in Food Network's “Cupcake Wars.” They didn’t win that round, but you can still taste their cupcakes at two East Valley locations, such as the Oreo, a chocolate cake iced with Oreo buttercream finished with a piece of Oreo cookie ($3.25, four for $12).

Details: 1055 S. Arizona Ave., Chandler. 480-855-3334. Also, Arizona Mills, Interstate 10 and Baseline Road, Tempe. 480-897-2250, sweetdaddycupcakes.com.

Curry Corner

In 2013, Guy Fieri declared this eatery “one of the best Pakistani establishments across the pond” in “Diners, Drive-ins and Dives.” Favorites included the all-night marinated tandoori chicken ($8) and goat haleem ($9), a comfort food stew with lentils.

Details: 1212 E. Apache Blvd., Tempe. 480-894-1276, currycornertempe.com.

Queen Creek Olive Mill

The kalamata sandwich ($10.99) caught the attention of chef Beau MacMillan, who talked about the salty and meaty dish on Food Network's “The Best Thing I Ever Ate” in 2010. Kalamata salami from the Pork Shop joins Genoa salami, capicola, herb-roasted tomato, provolone, red onion and the mill’s white balsamic herb crema on ciabattini.

Details: 25062 S. Meridian Road, Queen Creek. 480-888-9290, queencreekolivemill.com.

Four Peaks Brewing Company

“Drinking Made Easy” host Zane Lamprey visited this Tempe brewery in 2010 and ordered a flight ($10) of the house-made wares. Perennial favorites include the easy-drinking 8th Street ale, dessert-worthy oatmeal stout and the flagship Scottish ale, Kilt Lifter.

Details: 1340 E. Eighth St., Tempe. 480-303-9967. Other locations at fourpeaks.com.

RELATED: Four Peaks Brewery in Tempe completes expansion

Brick and Barley

A 2016 episode of Spike TV's “Bar Rescue” showed how industry consulted Jon Taffer transformed the old Baseline Sports Bar into the spanking-new Brick and Barley. In addition to a new name, the makeover included new signage, lighting under the bar and patio furniture. The interior shifted from hole-in-the-wall dive to upscale pub, with a mustard yellow color scheme, stone accents and chandeliers.

Details: 201 E. Baseline Road, Tempe. 480-730-9800.

Sal’s Gilbert Pizza

The garlic knots (six for $2.25), meat lasagna ($12.99) and vodka penne ($7.99, $11.99) are on the list of noteworthy dishes that Guy Fieri's “Diners, Drive-ins and Dives” highlighted in 2015.

Details: 1150 S. Gilbert Road, Gilbert. 480-633-2226, gilbertpizzaaz.com.

WEST VALLEY

La Piazza Al Forno

Acclaimed pizzeria La Piazza got a visit from Guy Fieri of “Diners, Drive-ins and Dives” on the Food Network in 2008. Guy loved the Italian Stallion pizza, a pie smothered in San Marzano tomatoes, house-made mozzarella, sausage, pepperoni, prosciutto di Parma and sopressata ($14).

Details: 5803 W. Glendale Ave., Glendale. 623-847-3301, lapiazzaalforno.com.

Kreative Kupcakes Bakery

In 2013, bakery owners Dale and Leah Cartwright competed on Food Network's “Cupcake Wars,” baking Hawaiian Island-themed treats. They fell a little short in the competition, but their Hawaiian Delight cupcake is still a winner: banana cake with white chocolate, macadamia nuts and pineapple iced in Madagascar vanilla buttercream ($3.25).

Details: 701 E. Western Ave., Avondale. 623-932-1611, kreativekupcakesbakery.com.

Thee Pitts Again

This longtime barbecue joint also caught the eye of Guy Fieri, who showcased the restaurant on "Triple D" in 2008. What's the most popular item? The pulled-pork sandwich made with slow-roasted pork served on a kaiser roll with one side ($8.99).

Details: 5558 W. Bell Road, Glendale. 602-996-7488, theepittsagain.com.

Haus Murphy’s

In 2008, Guy Fieri brought “Triple D” to downtown Glendale for stick-to-your-ribs German eats. Recommended dishes include the classic wiener schnitzel ($19.95), a tender veal loin that’s breaded and sauteed; and the sauerbraten ($19.95), sweet and sour marinated beef that’s served with red cabbage and choice of spatzle or potato dumpling.

Details: 5739 W. Glendale Ave., Glendale. 623-939-2480, hausmurphys.com.

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