Keegan's Seafood Grill reflects owner Cesar Labrador's world travels across the U.S. and Caribbean. But Guy came for Cesar's coastal specialties, including the "money" blackened grouper sandwich made with mango chutney. As for the charbroiled octopus? That took Guy by surprise (in a good way).
Only at Guy's restaurant can you get a little Italian, Mexican, Cajun and Asian. The grilled-onion-and-garlic tortilla stack, inspired by Guy's mom, has "dynamite" texture and flavor. Guy's Sashimi Won Tacos dressed with eel sauce were double gold winners at the Sonoma County Harvest Fair.
A family-owned eatery located in a charming century-old building, Joey K's is the place to go for "a real taste of Louisiana soul food." Many items on the menu, like the popular Shrimp Magazine, are named after local streets. Also try the classic Red Beans and Rice, Fried Oysters and Jambalaya.
A burger to us is fresh ground steak to Joe. At Joe's Cable Car, the meat is the star (that and his neon-orama dining room). Fresh chuck is ground daily to attain griddle glory as a patty melt or burger (favorite topper: avocado). Guy's verdict? Big. Juicy. Bananas (contains no actual banana).
Since 1967, Joe Tess has been home to the famous fried carp sandwich. The carp is brought in fresh each day from all over the Midwest and is used for more than just frying. Guy and the Triple D crew sampled everything from carp chowder to pickled carp and the carp combo dinner.
The husband-wife duo that runs Jethro’s Fine Grub takes comfort food to a whole new level. Guy is a fan of the pulled pork sandwich, which has a “deeper than roasted pork flavor” that leaves him impressed. This tasty pick is slow roasted and served open faced with apple-fennel slaw on a warm bun.
JAX at the Tracks may be an old-school diner, but all the dishes have an upscale, gourmet twist. Owner Bud Haley redid everything when he took over, including the menu. For a DDD first, Guy couldn't help but love the housemade English muffin used for the Crab Cake Eggs Benedict.
At this restaurant Chef Caswell Simmonds is serving up Jamaican fare with an "aloha" attitude. Guy described eating the savory jerk wings as a "party in his mouth." The Jamaican goat curry, a classic Caribbean recipe and a local favorite, Guy called "off the hoof."
Locals flock to this restaurant for its authentic Jamaican home cooking. Guy enjoyed the "delicious heat" found in the curry goat. The goat head soup was "full flavored" and had tender pieces of goat. The savory and slightly spicy stewed and fried whole red snapper is a fan favorite.
With a recipe dating back to 1956, JT Farnham's holds the key to delicious fried clams. By frying locally caught whole-belly clams to "just beyond canary yellow" it's amassed a huge fan base. For newcomers, try the Fisherman's Combo with everything from fish to fries and, of course, fried clams.
Called Oklahoma's best-kept secret, Ingrid's Kitchen is a go-to spot for authentic German cuisine. Guy loved the Reuben sandwich and the bratwurst plate. But the real kicker? Ingrid bakes more than nine types of rye breads each day, with more than 150 varieties of baked goods served weekly.
Brothers Jake and Gordon Stegall converted an old gas station to the local favorite for twists on Southern cooking. Guy's favorite, blackened flounder with country ham grit cakes, was an out-of-bounds winner. But locals savor the super tasty venison quesadillas.
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.
With a name like Hops & Pie, it's no shock that this Denver joint specializes in beer and pizza. However, Guy was caught off-guard by one of the menu items — the beer-braised brisket pie. His verdict was that the dough was ''just remarkable,'' and the contrast of flavors (think brisket, bacon, pickled jalapeno and caramelized onion) was ''dynamite.''
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.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.