This taphouse is known for their selection of hard apple ciders, but the food in their kitchens is not to be missed either. Chef Ryan Hickey incorporates the cider into every dish, including the hot wings, which are made with the Dirty Mayor, a ginger-infused cider. "This wing sauce is outrageous," Guy said.
Combine the best parts of soul food cuisine and tacos and you'll end up with this funky joint. Guy loved the Oxtail Al Pastor, which is made with meat braised in sweet root beer. The taco comes together by topping the meat with fresh pineapple-jalapeno salsa and agave hot sauce. Guy described the flavors as a "funky fusion."
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.
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.”
Talk about living up to your name—this sandwich shop is known for serving up inventive sandwiches in huge portions. Their biscuits and gravy burrito is stuffed to the brim with cheese, hash browns, sausage and chorizo gravy, and an entire house-baked biscuit. It sounds intense, but it’s definitely a must-try. “I was scared at first, but the way you seasoned it, it isn’t overly heavy,” said Guy.
When chef-owner Carena Ives first opened this restaurant in 1994 selling the food she grew up eating, it was so popular that customers were begging her to move into a bigger space. Jamaican cuisine is known for comforting stews, like the classic oxtail stew that blew Guy away. “It’s luscious!” He said of the tender braised meat. Another standout is the fried chicken, which is served with a bold ginger gravy.
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.”
From the outside, this might look like an ordinary deli, but inside they’re making everything on the menu from scratch, including a variety of house-baked breads and rolls and the gnocchi for their Hanger Steak Hash. The gnocchi are pan-seared and topped with mushrooms, shallots, arugula and a large piece of seared hanger steak. Guy was blown away by the flavors: “That’s dangerous,” he said, “I’m glad I don’t live in this town.”
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.
You’ll find more than classic barbecue at this hybrid butcher shop and kitchen. Guy, who says that filet mignon is his least favorite cut of meat, was blown away by the filet mignon sandwich: The chef starts by tenderizing the meat, which he marinates, grills, and serves on a roll with melted provolone cheese and caramelized peppers and onions. “This is what you want from a steak sandwich,” Guy said.
This sandwich shop isn’t for vegetarians: most of their dishes are centered around beef and pork, which are all fresh cuts from the in-house butcher. Go all in and order the Big Pig sandwich: a pulled pork burger patty and fried pork tenderloin are topped with a trio of cheeses, barbecue sauce, picked jalapenos, nduja sausage and house-made ranch. Guy also loved the Short Rib Burger, which he called a “flavor punch."
If you’re craving a true New England experience, this is the restaurant to hit. Bring a group of friends and split the U.S.S. Lobstitution, the biggest lobster roll in Boston: 28 ounces of New England fresh lobster meat served on a grilled and buttered baguette-sized roll. Guy was blown away by how incredibly fresh it tasted: “That’s probably the most honest lobster roll I’ve ever tried.”
At this creative breakfast and lunch joint, chef-owner Tim Burke serves over-the-top dishes like the Toro Loco Burger: two patties stacked on a bed of arugula, topped with sriracha aioli, jalapeno sour cream aioli, a patty of fried pepper jack cheese and onion rings breaded with flaming-hot Cheetos.
After moving to Richmond, owner Rachelle Roberts opened this Jewish deli up to share her family’s recipes with the city. The dishes are made completely from scratch, including favorites like the potato and duck pierogies, which are stuffed with a tender duck confit and wrapped in a sour cream-based dough. Guy also loved the Jewish Egg Rolls, which are stuffed with pastrami and sauerkraut.
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.