Aside from being the place with the best name in DDD history, according to Guy, The Pie Hole is also a treasure trove of sweet and savory pies. Chef and owner Janell Parsons has 100-plus pie recipes that she rotates through at the shop. Guy was floored by the Raspberry Cream Pie. “That’s a whole different level of pie,” he said. “That changed my expectation for pies in general.”

You'll find more than typical barbecue at this upscale sandwich shop. One standout is the smoked duck sandwich, which is served on a fresh-baked bun with housemade mayo and a bacon-cabbage slaw. Guy was blown away by the sandwich: "This changes the world of duck," he said.

Everything baked in this joint is a work of art, including the Kronut, a doughnut-like pastry made from croissant dough that’s stuffed with house-made pistachio cream and topped with a raspberry sauce. Frying the flaky dough makes each bite perfectly crispy. Even Guy, who doesn’t like sweets, was obsessed. “I am the least dessert guy you’ve ever seen, and that’s the most doughnut I’ve eaten in the last 40 years,” he said. “This is a destination doughnut.”

You'd be a fool not to stop by this restaurant when in Ottawa! They specialize in rotisserie chicken, which are coated in a spice rub and cooked in low heat for more than an hour, and are served slathered in homemade barbecue sauce. “The rotisserie is a lost art of enjoying chicken,” Guy said. “This is real deal.”

This Canadian breakfast and lunch spot is tiny, but the flavors coming from the kitchen are big. There’s only room on the flat top to cook a few burgers at a time, but don’t let that deter you: Guy loved the Bison Burger, which is topped with a slice of house-brined pork loin and a thick slab of sharp cheddar cheese before it’s served on a fresh brioche bun.

For many decades, Pelican Seafood was only a fish market. But in 1996 when it changed owners, the new management added a restaurant, and it’s now the go-to place for fresh seafood in Ottawa. One standout is the Lobster Poutine: An entire steamed lobster is split and topped with a hefty serving of fresh-cut French fries, indulgent lobster gravy and a sprinkling of cheese curds.

This popular downtown spot puts a fresh twist on typical bar bites. While you’ll find plenty of burgers and tacos on the menu, if you want to try a Canadian specialty, order the East Coast Donair, which is a spin on a gyro made with thin patties of ground beef. The sandwich is finished with cheese, a mix of fresh and pickled veggies and Occo’s sweet Donair sauce. Another Canadian classic is the Cod Cakes, which Guy described as “fish and chips gnocchi.”

The crowds pack in to Guy’s Playa del Carmen joint to sample his comforting (and creative) bites that bring together Mexican and American flavors. The towering Trash Can Nachos are a menu mainstay. Layer upon layer of crisp tortilla chips are smothered in a silky cheese sauce and black beans, then heaped with cheddar cheese and smoky, succulent pulled pork. A flavorful flourish of salsa, sour cream, Cotija cheese, pickled red onions, jalapeno slices and cilantro leaves complete this sky-high, shareable snack.

With so many taco spots vying for customers in Cancun, this spot has set itself apart with creative flavor combinations. “This taco is out of bounds!” exclaimed Guy after biting into the restaurant’s signature creation. The Pinchez Taco comes piled with chopped pork and chorizo bursting with smoky flavors, along with a layer of crisp pork rinds and grilled onions that have been drenched in honey and mustard. Another popular pick is the Pio Pio Taco, which comes heaped with grilled chicken and a vibrant mango salsa.

Chef-Owner Cory McKay left behind his native Canada to start his burrito-making business in Cancun, Mexico. Head to this 24-hour spot and you’ll find McKay and his team churning out massive, tortilla-wrapped creations bursting with a blend of fillings and sauces. “That’s real deal,” Guy said after taking a bite of the Mahi Shrimp Burrito. This beauty comes stuffed with succulent morsels of fresh shrimp and marinated cubes of mahi-mahi, along with onions, tomatoes, green peppers and corn. Before folding the tortilla around the fillings, McKay douses his creation with a blend of different sauces.

This hip, semi-hidden spot exudes a creative vibe, from the colorful murals that plaster the walls to the vibrant fusion cuisine turned out by Chef-Owner Christian Rodriguez Fuentes. A reservation is needed to get into this casual joint that Guy said is the place to go “if you’re looking for an adventure and want to try eclectic food.” The menu rotates semi-regularly, but one standout that had Guy raving is the pork belly burger. A pork-and-beef patty comes smothered in cheese and piled high with toppings that include caramelized onions, pork belly and bacon. Another must-try is the Tartar de Kamajiis , which sings with bright flavors, thanks to a mixture of fresh tuna, ginger, hot pepper and tomato.

When Guy wants to satisfy his appetite for Mexico City-style specialties in Cancun, he heads to this cozy restaurant with the clever name (it means “the corner of cravings” in Spanish). Three generations of women serve satisfying, spice-laden dishes, such as a chile relleno that’s a local favorite. “That’s the bite,” said Guy, after tucking into the grilled and fried poblano pepper, which comes stuffed with a creamy Panela cheese, coated in an airy crust and drenched in a bright, tomato-based sauce. Another crowd-pleaser is the chicharron gordita, a savory fried pastry bursting with crackly pork rinds and a homemade, heat-packed salsa. 

At this waterfront restaurant, both the views and the dishes dazzle. Fresh catches are the specialty here, such as a hogfish that’s prepared in a style known as tikin xic. Served whole, the fish is rubbed with a distinctive red paste made from achiato seeds, layered with tomatoes, onions and peppers, then grilled until lightly charred. “That’s dynamite,” Guy declared. Also popular are the pescadillas (aka fried tortillas), which come stuffed with a well-seasoned mixture of shark meat, tomatoes and onions.

The neighborhood knows to come to Crown Bar for fresh food that is "eclectic, but not ethnic." Guy enjoyed the Moroccan beef kabobs with fluffy couscous, raita and pita. The robust, earthy flavors of the beet salad tossed with citrus vinaigrette and topped with fresh goat cheese also impressed him.

Nothing lifts the spirits like some good-old Southern comfort food cooking. Guy deemed the dense cornbread stuffing the star. Also memorable is the sweet, tender and moist fried chicken over mac and cheese. The hush puppies, battered catfish and grits are also popular.