Anthony Bourdain: No Reservations Show Summary, Upcoming Episodes and TV Guide

Shellfish, they're a ripping good time. Tony cracks open a science fiction-sized crab.

Fresh seafood, straight off the boat. 'Drop a net in the river and you've got more crabs than a beanbag chair at Tila Tequilas.' In Colombia, Tony heads across the channel from Cartagena to Tierra Bomba, an island with a completely different way of life than its bustling urban sister city. The streets are reminiscent of an African village, the people make their living off of the sea. Arnufo, a local lobster fisherman, invites Tony and Jorge to a meal at his mother's restaurant, the only restaurant on the island, complete with lobster that Arnufo caught that morning. Then he jets to Croatia, two decades after its brutal war for independence, which is now touted as The New Riviera.

The most prehistoric method of cooking still proves to be the best. A juicy cut of meat, the open fire, and repeat. In Yabuli, China, Tony is invited by a local man to dine with him and his wife, Shelly, at a popular mobile restaurant. The specialty of this motorbike-powered doublewide is meat. On a stick. They devour steak on a stick, chicken organs on a stick and butterfly larvae on a stick. In Uruguay, Tony learns the true meaning of taking your time to enjoy life. In the tiny village of Garzon, chef Francis Mallman has opened a popular restaurant that specializes in cooking foods over fire. From whole cows roasting next to the open flame, to smoked, salt-crusted pig legs. Then, in Montevideo, Uruguay, Tony and his brother Chris encounter a plethora of grilled meats at Montevideo's Mercado del Puerto. Forget the sides, they want meat, and they want it now. In the Ozarks, Tony and the local band Ha Ha Tonka fire up the barbecue. And what to go better with it than some target practice while they're waiting? After the shootout, they enjoy some bacon-wrapped venison, pork chops and T-bone steaks. Of course, there are the ever-present mashed potatoes, baked beans, and cornbread, with some corn on the cob as well.

Strange, unusual and out-right weird. Tony's appetite is as big as the ocean, and he loves the sea. In Queens, NY, chef David Chang joins Tony at Sik Gaek, home to traditional Korean dishes. They tear through wriggling chopped octopus, piles of steaming seafood, and glasses of Korean beer. In Japan, Tony loses all sense of time in the small town of Noboribetsu Onsen, where he unwinds at a ryokan, a Japanese style bed-and-breakfast. Here, Tony is treated to a robatayaki feast, a fisherman's barbecue of red snapper, scallops, sardines, and crab. He enjoys the comfortable laid-back Hokkaido dining pace as he fills up on fresh seafood and sake. Then Tony travels to Italy's serene Amalfi coast. Local chef Rocco Iannone dives into the sea in the middle of a rainstorm and retrieves a bucketful of fresh sea urchin. After cracking a few open, Tony heads to Rocco's restaurant, Pappacarbone, for another taste of the sea. He dines on two types of local clams cooked in olive oil and parsley, served with spaghetti. Rocco also serves a whole octopus, battered in flour and fried, with a pizzaiola sauce made with red oregano and caciocavallo cheese.