Patrons flock to The Dirty Buffalo for the best wings south of Buffalo. Fresh wings that have never been frozen are tossed with any of the unique creations from their huge catalog of sauces. Guy loved the Buffalo Soldier sauce so much that he said he wanted “to use it as a stir fry sauce.” 

Metro 29 Diner is your traditional monster diner with a monster menu. Swing by for breakfast and chow down on the homemade challah bread French toast. On the weekends, remember to order the leg of lamb with potatoes. For Guy, “the kicker” is the savory, scratch-made gravy drizzled on top.

Carib Shack is the place for a little slice of the islands in a strip mall in Virginia Beach. The jerk pork bowl is a comforting combination of crispy pork coated in a special jerk barbeque sauce served over rice and veggies. Mama’s Stew Beef Bowl melds meltingly tender slow-cooked angus beef with stewed lentils and rice. 

The seafood at the Beach Pub is always fresh and always delicious. Guy was crazy about the oysters Rockefeller, which were topped with spinach, bacon and feta cheese. The fish hash, an 80-year-old family recipe, also impressed Guy with its tang from the onions and richness from the bacon.

Dine here if you're looking for some breakfast or lunch with a coastal twist. Guy enjoyed the citrus-glazed pancakes topped with cinnamon and nutmeg, bananas and pineapple. The soft-shell crab Benedict's "dynamite" flavor also impressed. The seafood comes straight from the docks and is always fresh.

Everybody in town loves this cafe and antique shop for its low prices and farm-fresh produce. The "righteous" gourmet panini chicken salad sandwich made with homemade bread, shredded chicken, peach chutney, curry yogurt, fresh tomatoes and mixed greens was Guy's favorite. Also try the duck sammies.

You'll feel like you're in Italy at this mother and daughter-run bakery and cafe. Guy loved the sandwich with thin-sliced Marsala-marinated beef on fresh focaccia bread. The specialty is the stuffed meatballs, which are filled with cold cuts and cheese. For dessert, try the eclairs or the cannoli.

Born and raised on barbecue, owner Warren Rogers is pursuing his passion at Whitner's Barbecue. Guy liked the "real-deal" KC burnt ends seasoned with the house rub and homemade barbecue sauce. For an all-in-one Thanksgiving dinner, try Mr. Whitner's smoked turkey sandwich with cranberry chutney.

The coastal cuisine found at this grill is laid-back, fun and fresh. Guy, a native Californian who has high standards for fish tacos, was impressed by the fresh ahi fish tacos topped with slaw and mango barbecue sauce. Locals recommend relaxing with a drink and a basket of sweet potato fries.

This is arguably the best place to find Texas barbecue outside of the Lone Star State—they even make their own sausages in house! Guy was blown away by the Smoked Habanero Fontina Sausage, which is their spiciest sausage and is served with a side of house-made pickles. “It’s like I’m right in central Texas,” he said.

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.

Home-cooked Southern staples like shrimp and grits and fried green tomatoes dominate the menu at this cozy Richmond bakery and cafe. Roll up your sleeves for the signature biscuit sandwiches, because even a fork and knife can't save you from the delicious toppling mess the kitchen creates.

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.”

On Triple D, Guy described The Village Cafe as "part dive, part bar, but all neighborhood joint." Since 1956 they've been churning out a little of all three with "crunchy crunch" ale-battered onion rings and Italian classics like stromboli stuffed with ham, salami, mozzarella and green peppers.

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."