This restaurant specializes in Russian piroshki; they serve 20 different varieties of the savory, pastry-wrapped pockets. They are also dishing out traditional soups, dumplings, salads and more. Guy gushed over the Pelmeni, chicken-filled dumplings in a steaming broth. “I came here for the piroshki, but this soup is stealing the show,” he said.

Stop by Pizzeria Credo for a selection of wood-fired, Napoletano-style pizzas made with homemade mozzarella and imported tomatoes. If you're craving pasta, the Seattle joint also takes on classic dishes such as Linguine Alfredo, Penne Carbonara, Pappardelle Bolognese and more.

Guy says "they're knocking out the real-deal food from Trinidad" at Pam's Kitchen with dishes like Spicy Jerk Chicken and Pelau. A must-try is the Dahlpuri, an unleavened bread stuffed with yellow split peas, then rolled up and cooked to order on the flattop.

Chef Lakis Kazakos converted his auto repair shop into a Greek taverna and is now serving up his mom's recipes. Guy could not get enough of the keftethes, which are lamb sliders flavored with mint and parsley. The saganaki, fried cheese, was also "off the hook." Locals enjoy the lamb gyro the most.

New York chef Brian O'Conner trained in classic cuisine but ended up falling for fried chicken. The dishes at Bok A Bok Fried Chicken & Biscuits highlight his love for the bird. The Soy Sesame Garlic Sandwich is fried up until potato chip crispy, topped with sweet soy sauce and arugula and served on a roll spread with lemon aioli.

Bizzarro prides itself on its locally sourced seasonal menu and whimsical atmosphere. Guy licked his plate clean after diving into the linguini and clams with house made pancetta. The elk Bolognese was "monster tender" and not gamy at all. Customers also enjoy the puttanesca and organic lamb shank.

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.

The Blue Plate Diner prides itself on homemade food, a sentiment that is clearly evident in their popular corned beef hash and smoked salmon — both are done completely in-house. Guy was impressed by their Mexican dishes, such as tamales and pork chili verde.

When Philadelphia native Joanna Rendi moved to Salt Lake City, she wasn't happy with the quality of the sandwich shops in the area — so she made Moochie's Meatballs. Guy says the meatball sub will ''knock your head off.'' Also try the authentic Philly cheese steak with Joanna's marinara sauce.

The Chicken Parmigiano is one of Maxwell’s most-popular items; it features chicken that is lightly breaded and sauteed, topped with mozzarella, then served with Mom Mom’s Gravy (marinara sauce) and a side of fettuccine. Guy loves the 10-ounce meatball you can add to any of your pastas.

The Cardenas family has been serving Mexican food 365 days a year since 1965. While their extensive menu offers everything from cochinita pibil to enchiladas suizas, the collection of mouthwatering moles (seven in total) is the signature showcase and a tribute to Mexico's national dish.

Not only is Ruth's Diner almost 90 years old, but it's also home to "biscuit-baking bad boy" Ines Monreal, who has made nearly 3 million biscuits (including some blindfolded). Guy devoured the fluffy biscuits. Meanwhile, locals love Ruth's braised chicken and deep-fried mac and cheese.

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.

Lone Star Taqueria near Salt Lake City always attracts the crowds — Guy said ''it felt like [he] walked into a fiesta.'' Locals love the carne adovada burritos and steak tacos made by Manuel Valdez and his brother. Guy was amazed by the shrimp burrito, calling it ''nothin' but happy.''

You can expect real-deal Vietnamese food at Oh Mai. The garlic-butter rib-eye steak topped with veggies, mayo and black pepper-onion vinaigrette is a must-try. The brisket pho is also a standout. Guy likes to put Thai basil, jalapeno, bean sprouts, lime juice and Sriracha in his for the perfect pho.