The Classic 3-Ingredient California Sandwich Guy Fieri Called 'So Pure'

Chef and humanitarian Guy Fieri is well known for many things, including his gregarious personality and signature look (which wasn't planned — one of the many unusual facts about Guy Fieri), as well as his hit Food Network television programs, such as "Guy's Grocery Games" and "Diners, Drive-Ins and Dives." The latter has inspired countless fans to seek out the restaurants featured on the show, where they can partake in some of Fieri's favorite eats. One such dish was the humble abalone sandwich at Duarte's Tavern in Pescadero, California, which Fieri sampled in an early episode of the series.

Abalone are large gastropod mollusks found off the coast of California and have long been considered a delicacy across the state. At Duarte's, the restaurant did the prized abalone sandwich justice by keeping things simple with a filling made from just three ingredients. Abalone cutlets were dipped in an egg wash, lightly dusted with cracker meal, then grilled on a flat-top until golden brown. The crisp cutlets were then tucked between two lightly toasted slices of homemade sourdough bread and served with a lemon wedge. Fieri clearly approved of the sandwich, describing it as "so pure." Unfortunately, it has since disappeared from Duarte's menu, and the reason has to do with the fate of California's abalone population.

Dating back to 1894, Duarte's Tavern is one of the Golden State's most historic restaurants. Located in the quaint coastal farming community of Pescadero, just south of Half Moon Bay, the restaurant serves American country cooking with a distinct influence from the Duarte family's Portuguese roots. Established by Frank Duarte as a combination saloon and barbershop, Duarte's remains a family affair, operated by the family's fourth generation. Unfortunately for fans of the restaurant's abalone sandwich, commercial and recreational harvesting of the mollusk has been halted in the Golden State, where strict regulations mean we might never get to eat it again.

Abalone is beloved in Northern California, and for many, a way of life. There are seven species of abalone found in California's waters: white, black, red, green, pink, pinto, and flat. Their popularity as a delicacy, however, came at a cost. Decades of overharvesting led to severe declines in California's abalone populations, and commercial fishing of the shellfish was banned in 1997. Recreational harvesting was also banned in waters south of San Francisco that year, sending divers flocking north. But in 2018, the remaining recreational fishery in Northern California was closed, and in December 2025, the California Fish and Game Commission extended the ban through 2036.

The good news for abalone enthusiasts is that abalone levels, while still low, are currently stable, and there are two commercial abalone farms sustainably raising the beloved sea snail. So there's hope we might be able to literally dive back into this delicacy in the not-so-distant future.