Chef Aaron Grissom is taking home-style dishes to the next level. The tasso tacos filled with both tender braised pork shoulder and Creole Cajun pork were great, according to Guy. Order the crispy and gooey Parmesan Tots with sun-dried tomato ranch as an appetizer, and to drink, try the moonshine.

Polish Chef Bruno established this cozy cafe and brought with him his stick-to-your-ribs Polish recipes. Guy loved the tang from the pickle in the Hangover soup, consisting of sausage, potatoes, bacon and an assortment of vegetables. Customers also enjoy the cabbage rolls and Bruno's Schnitzel.

Ruins is Tony Brown’s own personal culinary Disneyland. The menu is constantly changing but seek out the Dirty Fries. Guy was enamored with the crispy shoestring potatoes tossed with house-made aioli, salsa verde and roasted pork shoulder. “This is like something you have for your last meal,” he remarked. And don’t miss the Parisian-style gnocchi, made with a pate a choux dough instead of potato and then crisped up and tossed with Gruyere and tarragon.

Nordic Smoke is a barbeque food truck that combines classic Southern ‘cue with a Norwegian twist. Brothers, Dusty and Casey, turned their father’s backyard hobby into a thriving business by investing in an old hickory smoker from Mississippi. Their brisket, a standout, is injected with beer butter and then smoked for 14 hours.

Picabu's menu may be small but it has huge variety. Guy enjoyed the Cactus Burger topped with pepper Jack cheese, a hot and spicy pepper/onions/bacon mix, marinated onions and the signature hamburger goo. The chicken and corn pot stickers with homemade wrappers kept him coming back for more.

Re-creating foods from growing up on a farm led to the opening of Chaps Coffee Co., where Grandma's influences reign. A farmhouse twist on French toast is pretty close to a blueberry muffin cake topped with blueberry cream cheese. Try Grandma's baked oatmeal to satisfy that homemade craving.

This 1930s-era pharmacy turned pub offers an eclectic spin on traditional pub grub. Reuben sandwiches are beer braised and served with housemade sauerkraut, and folks come from afar to get their BBQ Chicken Quesadilla fix, and "they're making what you might be cranking out at home ," but better!

With 50 beers on tap and many giant burgers to choose from, you're sure to have a great meal at this neighborhood spot. The Rube Waddell Burger's 6-ounce patty, corned beef and Swiss cheese excited Guy, as did the double-patty Big Dog Burger. The beer-braised lamb Philly was appreciated too.

The roof at Hill's Restaurant and Lounge also doubles as a garden and the menu, not surprisingly, represents true garden-to-fork dining. Guy said "step away from my pork" when eating the pulled pork sandwich. But the Elk Burger is out of bounds with its homemade beer mustard and rooftop herb blend.

The Madison Diner on Bainbridge Island, Wash., is an actual New Jersey diner that was shipped all the way to Washington. So it makes sense that the menu includes East Coast diner favorites with a West Coast twist. Check out the Atlantic Salmon Hash and the Guy-approved Chorizo Scramble.

This place was a feed store until owner Shaun Brobak turned it into a pub. For an appetizer, Guy had the "nice and tender" Fire Grilled Artichokes with Calabrian aioli. He also enjoyed Mom's Sloppy Joe with crispy fried onions and the Public House Meatballs topped with pistachios and Parmesan.

Bobby's Hawaiian Style may be miles away from Hawaii, but owner Bobby Nakihei stayed true to his culinary roots. Guy loved his style. Bobby's making all the classics, like Kalua pork, Lau Lau (a pork dish wrapped in taro leaves and steamed) and the beloved Spam musubi, spam prepared sushi-style.

This knockout joint brings Nashville hot chicken to Seattle. Dig into wings, tenders, white/dark meat or a half bird with your prefered level of spice ("lil bit" to "insane"). The restaurant also has a selection of Southern favorites, such as chicken and waffles, homemade biscuits and gravy, fried green tomatoes and more.

Come to this roadhouse for some chili that is "off the chain." Guy's favorite was the smoked pork Chili Verde over Jalapeno Mac and Cheese. If you're a traditionalist, order the Texas Red, which "has it going on" with a nice mild heat. The turkey chili is another fan favorite.

If you traveled back to 1922 and fast-forwarded to today, Mike's Chili Parlor would still be serving the same chili recipe passed down from Greece. The all-day cooking process makes for an over-the-top bowl of chili, chili burger and tasty chili pasta. As Guy says, "That's what I'm talking about."