Red Lion owner Craig Mallinson says true English pubs should serve the long-ignored U.K. staple: Indian food. As Guy learned, Red Lion caters to both cuisines. Try the tasty chicken tikka masala; if you're still craving the British classics, the lamb shepherd's pie is a perfect dish for a cold day.

Husband-and-wife team Marcello and Pelusa Marini have perfected the art of the fried pastries that are a staple of their home country. They opened their first restaurant back in 1971 after immigrating to the United States from Argentina, and continue to draw the crowds today with their homemade empanadas. The menu is crowded with dozens of options stuffed with fillings both sweet and savory, but for a taste of an Argentinean classic, Guy recommends the beef gaucho empanada. The ground beef is artfully seasoned, layered with olives and then enveloped in a light and airy dough before being plunged into the deep fryer.

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.

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.

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.”

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.

Guy’s been to more BBQ joints than most people so when one impresses him it’s worth trying. Chef and Owner Kyle St. Clair’s brisket was so tender that Guy remarked, “You don’t even need a knife; you can cut that with a bad look.” Have it on the Spicy Brisket Sandwich which is layered on a brioche bun with a roasted poblano, in-house smoked cheddar, pickles and red onion.

Chef Matt Pikar’s restaurant is the first Afghan place Guy has visited on DDD. The cuisine is redolent of spices like turmeric, cardamom and saffron. Guy loved the tender lamb shanks served over fragrant basmati rice and topped with raisins, carrots, pistachios and slivered almonds. The Kofta Chalao, Afghan meatballs, were another feast of spice and flavor.

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."

Inside this small nondescript cafe is a menu filled with "tons of custom-built food." So says Guy, who visited the Richmond, Va., favorite for the Black Bean Corn Cakes loaded with fresh veggies and Chicken MacArthur pasta made with onions, tomatoes and feta cheese, which is "really popping."

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.

When Guy visited Crazy Burger Cafe & Juice Bar, he marveled at the menu featuring more than 30 burgers, including the roasted tempeh Poco Loco Vegan Burger or the Mahi Mahi Taco Burger. But Guy couldn't resist the Whassupy Burger made with melted Brie cheese and a sesame-fennel-wasabi spice mix.

After a day out on the beach, stop in at this third-generation family-owned diner for some fresh seafood classics. Guy loved the clam cakes, which he said were "simply done and done to perfection." For dessert Guy recommends the homemade strawberry shortcake. Locals like the fresh steamers.

Not only does The Liberty Elm Diner succeed in serving dynamite clam chowder, but they also excel in griddling perfect johnnycakes (Rhode Island is the center of the johnnycake universe). Guy loved the cakes and couldn’t leave without trying the official state drink: coffee milk.