Leave your feedback Share Copy URL https://mypepack.gophersport.com/video/?vid=zunWq0ZS2tk Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter Fine Dining in Americas Heartland | Anthony Bourdain: No Reservations | Travel Channel [qMjoD0mIMlS] Health Updated on August 06, 2026 EDT — Published on August 06, 2026 EDT Anthony embarks on a tour of America's heartland, determined to find the unsung heroes of the culinary world. He starts in Milwaukee, enjoying delicious cheeses and beers, a foie gras french toast, and bone marrow with indulgent black truffle flakes. Then, he heads to Piccolo in Minneapolis where head chef Doug Flicker puts immense time and attention into every dish. There's rabbit summer sausage, fried ragu with toasted pine nuts, and lamb liver topped with a homemade pinecone syrup. The Streaming Home of Paranormal on discovery+: Like Travel Channel on Facebook: Follow Travel Channel on Instagram: Follow Travel Channel on Twitter: Follow Travel Channel on TikTok: Visit Travel Channel: sGKVEloyfJy RPYGqbv8WBc st8PE1aruUs PFfHjdoLluv SUSd3ekEa67
Anthony embarks on a tour of America's heartland, determined to find the unsung heroes of the culinary world. He starts in Milwaukee, enjoying delicious cheeses and beers, a foie gras french toast, and bone marrow with indulgent black truffle flakes. Then, he heads to Piccolo in Minneapolis where head chef Doug Flicker puts immense time and attention into every dish. There's rabbit summer sausage, fried ragu with toasted pine nuts, and lamb liver topped with a homemade pinecone syrup. The Streaming Home of Paranormal on discovery+: Like Travel Channel on Facebook: Follow Travel Channel on Instagram: Follow Travel Channel on Twitter: Follow Travel Channel on TikTok: Visit Travel Channel: sGKVEloyfJy RPYGqbv8WBc st8PE1aruUs PFfHjdoLluv SUSd3ekEa67