Regulars describe the fare at Sophia's Place as "eclectic food with a New Mexican twist." But Guy called Chef Dennis Apodaca "Captain Electric." In his tiny kitchen, Dennis creates plates exploding with flavor, including scallop tacos and spicy duck enchiladas topped with a tomatillo sauce.
At this authentic eatery, you're getting real Greek food made by two brothers who once left Greece to go to college and ended up serving their mother's recipes at Greek Corner instead. Enjoy a meat attack, just as Guy did with the "tetris of meat and lamb" in their layered meat gyro.
On Triple D's road trip across Route 66, Guy discovered Cafe on the Route and their killer crusted catfish. As for the legendary kicks — they've got that, too. How about Aztec chicken with a rum glaze, avocado and chiles? For a decadent dessert, enjoy deep-fried cheesecake.
Owners Kyle Corea and Adam Gold are still serving up waffles and blasting tunes just like they did at their college parties. Guy savored the "sweet and crispy" fried chicken and waffles with hot sauce syrup and devoured the stuffing waffle with smoked turkey, cranberry sauce and mashed potatoes.
Since 1922, this multigenerational old-school Italian deli in Brooklyn has been a local staple. Guy adored the tender steak pizzaiola with fresh mozzarella in the Sinatra Special. He called the thinly sliced roast beef, fried eggplant and mozzarella sandwich ridiculous and the real deal.
Valencia Luncheria took Guy by surprise, as he'd never had the Venezuelan tortilla called an arepa. The thick tortilla gets fried and then stuffed with both savory and sweet fillings. Think roasted pork shoulder, tender shredded chicken, ceviche and even Nutella and cream cheese.
This authentic Greek restaurant specializes in baked goods, hearty entries and beef-stuffed cabbage leaves in lemon sauce that Guy finds delicious.
The quintessential mom-and-pop place, Humboldt Sweets cranks out what Guy calls “cinnamon rolls gone wild.” These jumbo-sized caramel-pecan cinnamon rolls are gooey and sweet. Another popular item on the menu is the ham and cheddar scone with a side of bacon gravy.
Al Carbon boasts a unique indoor wood-fired barbecue, enabling Chef-Owner Ivan Rodriguez to grill up delicious Cuban classics. The restaurant’s ingredients are sourced locally and handled skillfully to ensure maximum flavor. The signature pulled lamb is made with ribs that have been salted for 21 days before cooking, making for a dish that left Guy impressed.
The Rosedale Diner in Toronto may look unassuming from the outside, but the menu is an eclectic mix of Middle-Eastern dishes, Canadian favorites, like poutine with duck, and Asian-style spare ribs (which are broiled, not smoked). Guy sums up the ribs in three words: ''sticky and righteous.''
What is the Polish version of a ravioli called? A pierogi, of course! And as the name suggests, that’s what this place is all about. There’s a rotating menu of pierogis, with more than 103 varieties in owner Patti Geary’s repertoire. Guy couldn’t pass up the chance to tuck into the most-popular option, the cabbage and pork pierogi. “I’m in pierogi paradise,” Guy declared after biting into the buttery dumpling stuffed with a well-seasoned mixture of onions, ground pork, sauerkraut and cabbage.
At Athens Family Restaurant, owner Adel Elostta aims for the "best quality for the money." As Guy learned, that meant giant bacon lamb burgers (made with their "love spice" blend), gargantuan Greek suzukakia meatballs and kotopita, a tasty chicken turnover Guy called his kind of breakfast.
Fresh ingredients and hand-pressed tortillas (nearly 90 pounds’ worth made daily) draw the crowds to Asi Y Asado. Guy declares the octopus in the grilled octopus tacos “so fresh it tastes like the sea.” Also divine is the Vampiro that features cheese, pork chops and pineapple salsa on a tostada.
Gott's Roadside Tray Gourmet won a James Beard Award for Best American Classic, so it's no surprise this Napa Valley staple serves up amazing hamburgers. The special is the Wisconsin burger, with grilled mushrooms, bacon and melted cheddar cheese. As Guy said, ''It's all about the quality.''
Enjoy a slice of paradise on the tropical patio of this food truck. While known for its sangrias and tacos, the truck also impressed Guy with a toasty Cuban sandwich. While there is a new owner, they're still serving up the same delicious bites like pionono, a sweet and spicy fried stuffed plantain.