Dedicated to the late Gilberto Smith Duquesne, a Cuban chef who cooked for celebrities like Frank Sinatra, this lively spot turns out indulgent regional dishes like Camagüeyana-style pork loin. Thin slices of lime-marinated pork are layered with sauteed peppers and onions to create a dish that Guy called “simple … but in its flavor profile, dynamite.” Another standout is the lobster in coffee sauce.

Al Carbon boasts a unique indoor wood-fired barbecue, enabling Chef-Owner Ivan Rodriguez to grill up delicious Cuban classics. The restaurant’s ingredients are sourced locally and handled skillfully to ensure maximum flavor. The signature pulled lamb is made with ribs that have been salted for 21 days before cooking, making for a dish that left Guy impressed.

Traditional British fare is taken to the next level at this spot helmed by Chef Alan Bird. “This is shepherd’s pie gone wild,” said Guy of one menu favorite. For this dish, minced lamb is combined with mirepoix, chopped tomatoes and shredded lamb, then topped with mashed potatoes. Once baked, this beauty is finished with a rich lamb jus. “Without question, one of the best shepherd's pies I've ever had,” Guy said.

Guy stopped in at this quirky-cool spot to see how they’re transforming a British staple through sustainability. As Guy explains, Hook offers fish-and-chip plates that feature “the underrated swimming starlets of the sea.” The menu changes according to the day’s delivery of fish (often line-caught and always fresh), but keep an eye out for favorites like panko-crusted cod served with minty mushy peas.

For a taste of America in the U.K., Guy headed to this smokehouse owned by Jon Finch and Ben Merrington, who learned from American barbecue pros before opening their spot in 2015. These days, the duo is serving up mouthwatering ’cue like pulled pork that’s been smoked until tender, then doused in apple juice and housemade barbecue sauce. “That’s dynamite,” Guy declared.

Co-owned by marine biologist Mike McDermid and chef Robert Clark, this seafood joint takes pride in serving only local, sustainable seafood. One standout dish is their Fish and Chips. To make it, salmon is coated in a light beer batter, deep fried and served with house-made tartar sauce and fresh cabbage and kale slaw. For a lighter option, try the BC Bouillabaisse, a Canadian version of the classic French soup, made with seafood local to the Vancouver area instead of the typical Provencal fish. “It’s so simple, yet so delicious and refined,” Guy said of the soup.

Diners rave about the creative pies Chef Graham Marceau dreams up at Corduroy Pie Company in Vancouver. Guy called the unique Lamb Sausage pizza - made with caramelized onions, white sauce, smoked mozzarella, grapes and kale - a “destination pie.” He also raved about the Amatriciana pizza, which has a spicy sauce that is a nod to the classic pasta dish. “I want that on everything,” said Guy.

Don’t be intimidated by the edgy vibe of this heavy metal-themed restaurant: you won’t want to miss the delicious comfort food they’re serving up inside. While they do offer meat entrees, both carnivores and vegetarians flock here to chow down on their take on a veggie burger, fondly named the Bride of Chucky. The patties are hand made in house from a mix of walnuts, black beans, rice and spices, and the burger is topped off with melted cheese, mushrooms and house-made pickles. “That’s a better vegetarian burger than a lot of meat burgers I’ve had,” Guy admitted.

Aside from being the place with the best name in DDD history, according to Guy, The Pie Hole is also a treasure trove of sweet and savory pies. Chef and owner Janell Parsons has 100-plus pie recipes that she rotates through at the shop. Guy was floored by the Raspberry Cream Pie. “That’s a whole different level of pie,” he said. “That changed my expectation for pies in general.”

Diners rave about the elevated comfort food at Tuc Craft Kitchen in Vancouver. The Lamb in the Hole is a spiced lamb stew topped with mashed potatoes, sweet pea mash and a touch of goat cheese. Guy also tried the addictive Pork Belly Cracklings with a star anise-spiced, red wine-reduction dip.

The husband-wife duo that runs Jethro’s Fine Grub takes comfort food to a whole new level. Guy is a fan of the pulled pork sandwich, which has a “deeper than roasted pork flavor” that leaves him impressed. This tasty pick is slow roasted and served open faced with apple-fennel slaw on a warm bun.

The Peaceful Restaurant specializes in Guy’s faves – noodles and dumplings. Their cumin lamb stir-fried noodles and pan-fried pork dumplings are bursting with flavor. But you have to try their Peaceful Beef Rolls – five-spiced beef rolled in a crispy green onion flatbread with sweet hoisin sauce.

For authentic, farm-to-table cuisine in a laid-back atmosphere head to Fable Diner. Chef Josef Driemel creates unexpected entrees like the Roast Duck Pancake made slow-roasted duck and house-made kimchi. Guy also raved about their Meatloaf with smoked mushroom gravy and caramelized onions.

Meat & Bread is a straightforward sandwich shop serving only four kinds of sandwiches a day, with a rotating daily menu. The staple is the porchetta sandwich with homemade salsa verde on a fresh ciabatta roll. Guy loves the juicy, tender and balanced flavors each bite brings.

Fresh Local Wild is a food truck that is dishing out organic, fresh food. Located two blocks from the water, fish is delivered fresh daily and is prominently featured on the menu. The poutine with seafood chowder and chicken-fried oyster sandwich with homemade tartar sauce are Guy’s favorites.