For a tried-and-true sea-to-table restaurant, Guy couldn't miss Blackwater Grill on Georgia's St. Simons Island. The local catch, grouper, doubles as the signature with its creamy daufuskie sauce. Even with local seafood, the menu heads south for Cajun faves like spicy gumbo and shrimp and grits.
Located on a barge under a bridge, this spot cooks over 75,000 clams a year. Guy thought the steamers had a great natural flavor and enjoyed drinking the accompanying clam broth. "That's just simple goodness right there," Guy declared of the bacon-topped clams casino. Another standout is the Black Duck Burger. Sauteed peppers, onions and mushrooms smother a 6-ounce Angus burger patty — available in a 3/4-pound size for heartier appetites.
Bizzarro prides itself on its locally sourced seasonal menu and whimsical atmosphere. Guy licked his plate clean after diving into the linguini and clams with house made pancetta. The elk Bolognese was "monster tender" and not gamy at all. Customers also enjoy the puttanesca and organic lamb shank.
At Big Jim's in "The Run," diners rarely leave hungry. The signature veal Parmesan sandwich nearly matches the width of Guy's head, which Guy deemed "ridiculous." The hefty portion sizes don't end there. Big Jim's calzone packs a punch with ham, salami, capocollo, pepperoni, provolone and veggies.
What better place to have old-school comfort food than in a former school building? Patricia Barron of Big Mama's Kitchen serves up her grandma's fried chicken, spicy Afro Burgers and pig ears at this Omaha, Neb., staple. While initially skeptical, Guy quickly became a fan of the Pig Ear Sandwich.
The thin cornmeal crust sprinkled with sesame seeds is the secret to all the pies at this pizzeria. Guy, a meat lover, devoured the Texan pizza topped with sausage, green chiles, pepperoni and Canadian bacon. The homemade pesto and balsamic vinegar sent Penny's Bruschetta over the edge.
Avila reflects founders Anita and Octavio Avila's Mexican and Texan roots. The menu features specialties like chile relleno, pollo con calabaza -- a Mexican chicken stew with squash and corn -- sauteed pork in cascabel pepper sauce and, of course, the brisket tacos that Guy raved about on Triple D.
Diners who visit At Last Cafe say "at last" for the flavorful dishes, reasonable prices and fresh ingredients. On Triple D, Guy was also saying "I'd eat that on a shoe" about the super tender and juicy pork chops and the homemade polenta made with a rich and creamy portabella mushroom sauce.
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.
The "Meat & 3" (entree and three vegetables) at Arnold's Country Kitchen is arguably the best in Nashville, especially with the roast beef. In 2009, they even won a James Beard award. But Guy swung over not for the roast beef but for the plump chicken dumplings and "super tasty”"turnip greens.
Look no further than this neighborhood cafe for comfort food with a culinary-school flair. Guy appreciated the complexity found in the savory Sicilian hash made with braciola. The sweet potato biscuits with pork and rosemary sausage were "dynamite." Diners also enjoy the Semolina Griddlecakes.
Sammy Amato has been making his family's Italian sausage recipe since he was a child, and soon went from a small fair stand to a full-fledged restaurant of his own in Omaha. Guy recommends the chicken fried steak and the ricotta-stuffed pancakes, complete with homemade ricotta cheese.
The philosophy of 13 Gypsies is Old World techniques with Old World flavors from Spain. Guy got a kick out of the Roman Gnocchi because instead of little pillows, 13 Gypsies brings back an "original" flat version of gnocchi. As for Guy's all-time favorite dish? The tasso. One word: porkiliciousness.
This family-operated restaurant has some of the best and most authentic Chinese barbecue in Chicago. Served up Hong Kong-style, menu highlights include peanut butter egg rolls, crispy Beijing duck and a whole roasted suckling pig that Rahm Fama says is "mouthwateringly delicious."
Chef Opel is a Bangkok native and is cooking up classic Thai favorites as well as creating some new ones. Guy could not keep his hands off of the glazed garlic chicken wings topped with fried basil. The larb with pork and veggies in a lettuce wrap and the pad thai noodles also impressed Guy.
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.