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.”
For many decades, Pelican Seafood was only a fish market. But in 1996 when it changed owners, the new management added a restaurant, and it’s now the go-to place for fresh seafood in Ottawa. One standout is the Lobster Poutine: An entire steamed lobster is split and topped with a hefty serving of fresh-cut French fries, indulgent lobster gravy and a sprinkling of cheese curds.
You’ll find more than classic barbecue at this hybrid butcher shop and kitchen. Guy, who says that filet mignon is his least favorite cut of meat, was blown away by the filet mignon sandwich: The chef starts by tenderizing the meat, which he marinates, grills, and serves on a roll with melted provolone cheese and caramelized peppers and onions. “This is what you want from a steak sandwich,” Guy said.
This sandwich shop isn’t for vegetarians: most of their dishes are centered around beef and pork, which are all fresh cuts from the in-house butcher. Go all in and order the Big Pig sandwich: a pulled pork burger patty and fried pork tenderloin are topped with a trio of cheeses, barbecue sauce, picked jalapenos, nduja sausage and house-made ranch. Guy also loved the Short Rib Burger, which he called a “flavor punch."
If you’re craving a true New England experience, this is the restaurant to hit. Bring a group of friends and split the U.S.S. Lobstitution, the biggest lobster roll in Boston: 28 ounces of New England fresh lobster meat served on a grilled and buttered baguette-sized roll. Guy was blown away by how incredibly fresh it tasted: “That’s probably the most honest lobster roll I’ve ever tried.”
At this creative breakfast and lunch joint, chef-owner Tim Burke serves over-the-top dishes like the Toro Loco Burger: two patties stacked on a bed of arugula, topped with sriracha aioli, jalapeno sour cream aioli, a patty of fried pepper jack cheese and onion rings breaded with flaming-hot Cheetos.
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.
This Canadian breakfast and lunch spot is tiny, but the flavors coming from the kitchen are big. There’s only room on the flat top to cook a few burgers at a time, but don’t let that deter you: Guy loved the Bison Burger, which is topped with a slice of house-brined pork loin and a thick slab of sharp cheddar cheese before it’s served on a fresh brioche bun.
Guy never expected to find incredible Italian food in Juneau, Alaska, but that’s what they’re serving up here: Italian classics with an Alaskan twist, like the King Crab Pappardelle. House-made noodles are coated in a creamy bisque sauce, mixed with chunks of fresh crab and topped with lemon crème fresh. “It’s two of my favorite things: crab bisque and a pasta dish,” Guy said.
When Chef-Owner Abby LaForce met her husband Jeremy Barnett, they mashed up her love for Asian food with his love for barbeque, and Zerelda's Bistro was born. Diners flock here for the fun mash-ups, like the Brisket Pho: Brisket is smoked for more than three hours until its tender, and is then added to a house-made pho broth with rice noodles, white and green onions, and sesame oil. "That smoke kick is killer," Guy said of the soup.
After owner Mark Romano won awards at his other restaurant for the best fried chicken in Boston, he decided to open up this joint to focus exclusively on the dish. His chicken is tender and crispy, and pairs well with his drink menu, which is an entire lineup of classic Tiki drinks, like the Mai Tai and the Painkiller. Guy and Hunter also loved the barbecue gumbo.
After a career working as a chef in fine restaurants on the East Coast, owner Clay Cobb moved back home to Nevada to get back to his roots and open this barbecue joint with his mom. Guy was blown away by the smoked brisket, which is slathered in a house-made moonshine barbecue sauce and served with collard greens, cornbread and beans. "This is the best brisket I've seen outside of Texas," Guy said. "It's real deal."
This unique fusion spot serves up a mix of Mexican-Korean dishes inspired by the time owner Venietia Santana spent living in Mexico City. Hunter and Guy had the Korean Chicken Fusion Nachos, which showcase the best of both cuisines: Chips are piled high with cheese and beans before they’re topped with tangy marinated chicken. The mouthwatering dish is finished with a scoop of guacamole and a drizzle of sour cream and fusion sauce.
After a stint living in Australia, owner Chad Edwards moved back to Juneau to open this funky truck—even in the dead of winter, people line up down the street for his food. Guy and Hunter loved his unconventional takes on classic sandwiches, like the Philly Cheesesteak served on ciabatta instead of a traditional hoagie. They also raved about the Cowboy Sundae, Pucker Wilson’s take on poutine: barbeque pulled pork and savory slaw served on a bed of hand-cut fries.
This pizzeria isn’t trying to sling New York or Chicago-style pies: their menu is distinctly Alaskan. Guy and Hunter tried the Reinbeer pie, which is made from light, house-made dough topped white sauce, red onion, jarlsberg cheese and Alaskan reindeer sausage that have been marinated in an amber ale. Another standout is the Nkenna special, a pie topped with melty fresh mozzarella and prosciutto.