For amazing Thai in Boulder, head to Aloy Thai. Chef and Owner Kim Naka and her daughters are creating authentic dishes like fragrant Kao Soi and spicy Lemongrass Chicken. Guy loved the combination of sweet, sour and heat in the chicken, remarking “it’s not just a drum solo … it’s the whole band rockin’.”
Pierogi Mountain is a dive bar that serves pierogi and comfort food during the day and adds a side of punk rock at night. Vegetarians and vegans are welcome as eight of the nine pierogi offerings are vegetarian or vegan.
Chef and Owner James Anderson raises his own pigs for the succulent smoked offerings at Ray Ray’s Hog Pit, a one-of-a-kind barbecue truck in Columbus, Ohio. Guy tried the super-moist Mangalista Brat Burger and St. Louis Spare Ribs.
The Roost is a neighborhood spot with a righteous menu and a heartfelt mission. A diner-favorite is the Bangin’ Cauliflower which is lightly coated in rice flour, fried until crispy and tossed with their signature sweet and spicy sauce. The Perfect Pork Burger is made with local meat topped with house-made kimchi and blistered shishitos and served on buns made across the street. “There’s nothing I would do different,” Guy said after a taste.
Head to this family-owned joint for a taste of Chicago favorites in Columbus, Ohio. Try the authentic Greek gyro made 'the right way' with shaved spit-roasted pork shoulder and house-made tzatziki sauce. Don’t miss the Italian Beef sandwich which is drenched with a warm au jus and piled high with hot giardiniera for a tangy crunch.
Eastside Fish Fry & Grill is known for its amazing chicken wings, prepared with a 48-hour dry rub marinade and fried to order. The adventurous can also find local delicacies like crispy fried gizzards and pig skins, aka deep-fried bacon strips.
Buya Ramen brings an off-beat attitude to Asian cuisine. The Japanese-style gastropub is the perfect place to enjoy a cocktail and legit ramen. Guy’s family gives the ramen and the dynamite shishito peppers glowing reviews.
Guy heads to this little Cajun smoke house for a righteous taste of New Orleans. Their flaky hot sausage meat pies are cooled down with a rockin' house-made poblano ranch and the beef tallow fries are “stupid good,” according to Guy.
At Fat Olives, Chef and Owner John Conley is making true Neapolitan pizza using an oven handcrafted in Italy, handmade mozzarella and the finest “00” Caputo flour. The Belgio Dulce Pizza is a creative mix of brussels sprouts, house-made Calabrian chile oil, honey and pistachios on a cream base.
This bakery in San Antonio aims to transport you back to Mexico City circa 1950. The Mexico City-raised owners Jose Cáceres and David Cáceres are cranking out authentic bread and pastries like Guy has never had. Guy’s sons join him to make the bakery’s best seller, the Tequila-Almond Croissants.
In an odd location, inside of a cellular store, Chef and Owner Linh Lee and Co-Owner Regan Louchart are fusing their two cultures together for a truly unique dining experience. The Brisket Bahn Mi is a combination of meltingly tender smoked brisket and the classic banh mi toppings like pickled daikon, cucumber and cilantro.
For a taste of Mediterranean classics done right head to Zaytoon where a Michigan native with Middle Eastern roots is serving up amazing chicken shawarmas with luscious garlic sauce and super-legit lamb grape leaves served with creamy hummus.
For tostadas with a towering twist and more elevated Mexican classics head to La Tostaderia which is tucked away in Grand Central Market in L.A. The chef was born in Mexico and later went back to culinary school to learn more about flavor profiles and it shows. Guy was impressed by the tender octopus tostada and blown away by the cheesy shrimp burger.
Guy steps into a rock and roll fantasy straight out of Flavortown at this Southern-style barbeque joint. Standouts include the house-smoked pork belly pastrami and pickle fries that are “another level of ridiculous.” Don’t miss the smoked wings with the coffee-kissed Black Magic sauce.