Leave your feedback Share Copy URL https://eevb.net/video/U2axtf5OgfI.html Email Facebook Twitter LinkedIn Pinterest Tumblr Share on Facebook Share on Twitter Fine Dining in Americas Heartland | Anthony Bourdain: No Reservations | Travel Channel [kZ8HviBBJGm] Health Updated on August 05, 2026 EDT — Published on August 05, 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: qdhgcLX6M3Z 20etiZ1va9M sQZI7BXcG7g moQ5VhFubIU
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: qdhgcLX6M3Z 20etiZ1va9M sQZI7BXcG7g moQ5VhFubIU