You won't miss the meat for a second at this creative vegan spot. Guy was absolutely blown away by the Crunch Wrap, which is a tortilla stuffed with bean chili, rice, an herbed chickpea spread, two different kinds of vegan cheese sauce and a layer of crunchy tortillas inside. The whole wrap is toasted on a panini press until golden brown. "Out of all the vegan and vegetarian dishes I've had in my life, this is easily in the top five," he said.

Chef Julius' persistence and determination to use food to bring happiness to people has also brought him success. His early culinary lessons came from helping his grandmother and aunts cook while he was growing up. After attending culinary school, he opened Sauce Boss food truck in 2016, specializing in original recipes and mastering sauces made from scratch. In 2019 he was able to expand, bringing his enthusiasm and experience, and open his own restaurant serving Southern food that he learned how to make from his grandmother.

Louisiana transplant Jason Davis left the mortgage business to open MayMoes, a legit Southern Cajun joint in Utah. Specialties include the Blackened Chicken Pasta and the decadent Marrow Butter Burger. Like all of their burgers, the MBB is made with their house beef blend, it’s then pressed on the grill and topped with a smoked marrow butter and cheese and served on a potato bun brushed with garlic butter.

Chef-owner Luis Ramos brought the flavors of El Salvator to this small Utah college town. Los Primos specializes in pupusas, a kind of stuffed tortilla that Guy describes as a "tamale meets a tortilla." Here, they're stuffed with refried beans, cheese, and pork chicharrones before they're cooked on the flattop until browned.

This roadside restaurant fuels both locals and travelers with unusual plates, like the Inside-Out Grilled Cheese. The sandwich is made with cheese on both sides of the bread, which gives it a unique combo of both crunchy and gooey textures. The sandwich is also stuffed with guacamole, beans and sriracha. Guy called the mix of textures "dynamite."

Owners Claudia and Alfonso gained hands-on culinary experience working in restaurants and professional kitchens. When they opened their own establishment, they brought their knowledge of making traditional Mexican food, as well as the skills they developed within the food industry. In addition to a namesake taco, you can find burritos, quesadillas and nacho fries as Santo Taco.

Guy stops by Sammy’s Bistro to try the gourmet items that can be had at affordable prices. He marvels at the creativity of dishes like the savory chicken bowl, featuring tender chicken coated in spices, and the “Chivito” Club Sandwich composed of pork tenderloin, fried eggs and other tasty fillings.

Tin Roof Grill offers a little bit of everything: pizzas, burgers and even Asian-influenced appetizers. Take Guy’s lead and start with the croquettes stuffed with gooey cheddar cheese and succulent bits of smoked Canadian bacon. Then dig into a decadent pizza topped with pesto, white bean puree and tender slices of flat-iron steak. Finish with a slice of the raspberry charlotte cheesecake, which features a pound-cake crust and a creamy filling studded with fresh berries.

With its eclectic menu and prime spot by the Silver Star chairlift, this cafe is a great place to eat after skiing. Locals rave about the pork osso bucco and the vegetarian mushroom stroganoff. Guy can’t resist the pork belly with braised white beans, caramelized apples and Carolina BBQ sauce.

A gas station’s cafe may be the last place you’d expect to fill up on gourmet eats, but that’s what you’ll find here. Guy Fieri is a fan of the bread pudding served with a scratch-made cognac sauce, while Jeff Mauro favors a spicier treat: a Bloody Mary garnished with fried chicken, bacon and more.

For a taste of the East Coast in the midst of Texas, head to this circa-1940s diner that was transported here from New York. In addition to serving Texas classics, including biscuits and gravy, owner Rich Risbon is slinging East Coast staples such as Philly cheesesteak sandwiches. Risbon offers a traditional take on the sandwich (think mounds of thinly sliced sauteed beef, grilled onions and melty slices of white American cheese), as well as beyond-basic riffs: There's even a pizza version slathered in marinara sauce.

Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.

Mac & Ernie's in Tarpley, Texas, has the honor of being the first restaurant featured on Triple D. The Cabrito (that's Spanish for little goat) burger is owner Naylene Dillingham's own recipe. Guy was amazed by the chicken-fried lamb chop, proclaiming, ''It may be the best lamb chop I've ever had.''

Chef-Owner Raymond Aker combines two seemingly disparate cuisines — sushi and barbecue — to make distinctive dishes that sing with bold, bright flavors. Take the surf-and-turf roll, for instance. The rice-wrapped roll is stuffed with snow crab, tempura-battered shrimp and avocado, then topped with a hefty slice of smoked brisket and spicy jalapeno slivers. The dish comes drenched in a wasabi-laced dressing that Guy says balances out the flavors. Also try the crisp, golden fries that come heaped with two Korean classics: bulgogi and kimchi.

Diners head to Wrigleyville for a legit taste of Chicago in San Antonio. Chef Demetrios Tingas, aka Jimmy, spent 41 years in Chicago and brought his hometown staples with him when he moved south. “That’s as close as it is to the original,” Guy said between bites of the Famous Italian Beef.