Owner Vinny Marim and his son Charlie are serving sweet and savory specialties at this bakery in Pasco, Washington. The Cuban Sandwich is a standout, made on house-made baguette with slow-roasted pork, slathered with their house-made hot sauce, ham and Swiss cheese.
This rock-and-roll bar serves up brunch and a chill atmosphere all day long. Try the Meatloaf Sandwich made with a unique layer of crispy Parmesan and horseradish sauce. For the adventurous there’s the Monte Bisco, their take on the Monte Cristo, made with house-made biscuits dusted with powdered sugar, sweet tea-brined turkey, bologna, blackberry-thyme jam and aerated Swiss cheese sauce. “It’s a beacon of funk ... but it’s delicious,” said Guy.
This barbecue joint is making incredible sandwiches in a 90s, hip hop atmosphere. Here Guy finds the very first rib sandwich in the history of DDD. The McDowell is made with their deboned smoked ribs, their Soul-Glo sauce, pickles and onions. “The angels in Flavortown are crying,” said Guy.
Customers flock to Twisted Soul Cookhouse & Pours in Atlanta, for Chef Deborah Vantrece’s globally-inspired fusion soul food. Guy loved the Southern Seafood Louie Salad, a play on the traditional Crab Louis salad, with poached crab, shrimp and lobster, roasted corn vinaigrette, avocado-spiked hoe cakes and mango vinaigrette over baby arugula. “There’re not many salads that I would order again. I would order that every time,” he said.
Purgatory is a funky spot in Salt Lake City that merges Asian and American flavors to raise the bar on bar food. Owner and chef Hiro Tagai takes standard bar food and adds his own spin. For the Pork Nigiri, marinated, cooked pork is wrapped around sushi rice, topped with eel sauce and torched. Pickled mustard seed surrounds the pork like roe and the dish is garnished with chives, leeks and house-made chili oil. “It’s something you’ll never find in another restaurant,” said Guy.
Chef Jae Choi grew up in Chicago in a traditional Korean household. After practicing for a few years as an optometrist, he gave it up to open a test kitchen that was so popular it turned into a real deal restaurant. At Yakitori Jinbei, he takes traditional Korean recipes and adds his own touch, for instance, he adds curry to his Katsu Curry Ramen and his Korean Fried Chicken. Guy loved his unique approach and the restaurant’s dive-feel, “It’s definitely what we look for on DDD.”
Chef and owner Tony Avila and co-owner Axel Beverido have brought all the best bites from an authentic taco truck to a strip mall in Austin. Guy called their Taco Yucateco, with braised pork, black beans, pickled onions and bittersweet onions, the “real deal.”
Chef Moudi Sbeity and husband Derek Kitchen run this spot unique Lebanese spot in Salt Lake City. Eating here is like taking a culinary tour of Lebanon, say diners.
Chef and Owner Devin Hruska and her brothers opened Hruska's Kolaches to bring their favorite Czech stuffed pastry to Salt Lake City.
Chef and owner Adrian Villareal combines his Mexican heritage with his fine-dining training to serve up authentic tacos in Atlanta. Guy loved the Chicken a la Veracruzana tacos and raved about the crispy fried avocados.
Brothers Rio and Liam Connelly and their friend Andrew Tendick started Proper Burger Company next to their craft brewery to feed hungry beer lovers. Chef Jeff Springer is making burger magic with their brew including the dynamite Rarebit Sauce which is infused with their house beer and two cheeses and then draped over a double stacked burger.
Chef and owner Finn Gurholt Jr. is carrying on his father’s tradition of serving American cuisine with a Scandinavian twist at Finn’s Cafe. Customers rave about the classic Weinerschnitzel and the Jule Kake French Toast, which is made with a traditional Norwegian Christmas bread with raisins, citron and cardamom.
At Curry Pizza, Chef and owner Bhinda Singh combines classic Indian sauces and toppings with his thin and crispy naan-based pizza dough.
After teaching for 25 years, Chef Iris Ornelas followed her passion and opened a restaurant that celebrated her Puerto Rican heritage. Her Caribbean Nachos are made with crispy fried plantains, instead of chips and are topped with roast pork, beans, cheese and chili sauce. Also, try their unique Chuleta Kan-Kan which is an extremely large fried pork chop with the rib attached. Guy had never seen anything like it.
Chef and Owner Mason Hereford somehow manages to make crazy, off-the-wall cuisine feel familiar. He makes homemade head cheese for the Hog’s Head Tacos and also serves a delicious vegetarian Collard Green Reuben.