This rock-and-roll bar serves up brunch and a chill atmosphere all day long. Try the Meatloaf Sandwich made with a unique layer of crispy Parmesan and horseradish sauce. For the adventurous there’s the Monte Bisco, their take on the Monte Cristo, made with house-made biscuits dusted with powdered sugar, sweet tea-brined turkey, bologna, blackberry-thyme jam and aerated Swiss cheese sauce. “It’s a beacon of funk ... but it’s delicious,” said Guy.

Home Slice draws the Austin crowds with its New York-style pizzas, which have proven to be so popular that the joint sells 1,000 pies daily. Fans include Tim Love, who frequents the spot for its pepperoni and white slices. Home Slice’s pepperoni pie is slathered with a rich layer of tomato sauce, dusted with oregano, then hit with a flurry of Parmesan, provolone and mozzarella cheeses before being finished with perfect rounds of pepperoni. The white pizza features a layer of provolone and mozzarella cheeses studded with chopped garlic, mounds of baked ricotta cheese and heaps of blanched spinach. “It tastes like the most amazing sauteed spinach you’ve ever had in your life,” Love says.

A drive-in pizzeria that also sells onion rings and salads is a rather odd combination, but the Pizza Palace has been a Knoxville, Tenn., staple for decades. Their spaghetti is served with a homemade meat sauce, created by owners Sam and Charlie Peroulas, that almost left Guy speechless.

If you're from Memphis, you may have already heard of Alcenia's famous "Cha Cha" cabbage relish or the sweet potato cobbler. Guy swooped in on this mother-daughter operation for Triple D (as did the Neelys). Locals claim it's true Memphis cooking and Guy had this to say: "Mmm, that's good."

Nicky's uses locally sourced ingredients and a coal fired oven to give their Italian cuisine a fresh and unique taste. They offer pizza, pasta and meatballs, one of their specialties.

Inside The Farmer's Shed you'll find coconut cakes and pumpkin pies, as well as fried pork chops, Chicken Broccoli Supreme and even pot roast. But for Guy's Triple D visit, owner Shirley showed him the straight-from-the-farm cornbread, baked in a cast-iron skillet and topped with brown sugar.

The recipe for the chili burger (it's really a meatball sandwich) at Harold's Restaurant has remained unchanged for 75 years, and Tony Lipscomb loved it so much that he bought the place. You'll also find pinto beans with fatback (fresh fat from the pig's back) which Guy declared ''off the hook.''

At this hot dog dive, Chef Perry Cuda is topping wieners with some unusual choices like bananas and peanut butter. Guy enjoyed the Frank Cuda, a dog topped with chili, blue cheese slaw, applewood bacon, cheese and crispy onions. Locals recommend the sweet tea-marinated, fried pork chop sandwich.

Think you can’t get amazing pizza from a food truck? Think again, Gannon Mendez’s pizza truck sports a real-deal woodfired oven. He uses homemade dough and his grandmother’s old school recipes. You can’t go wrong with any of the Neapolitan-style pies and don’t miss Nonna’s Meatballs

Florence Jones has been running this soul food joint for 67 years. She’s known for her Yam Fried Chicken, a dish she created. To make it, Florence coats fried chicken in a candied yam sauce, and serves the chicken with a side of yams and stewed collard greens. Another standout is the Fried Pork Ribs.

Guy is always on the hunt for great pizza and the three sisters of Stone Pizza Bar are dishing out something truly unique. They’ve created a healthy take on pizza crust using sprouted spelt instead of traditional flour. Diners rave about the Bossy Big Sister which sports their traditional crunchy thin crust topped with organic house-made sauce, local cheese, lots of crisp veggies, organic roasted chicken, pepperoni and gluten-friendly pasta.

According to Chef Charles Smith, the secret to his great tasting barbecue is love. Guy got messy with the spare ribs dripping with the house-made BBQ sauce and loved the hot links. Save some room for dessert, too, because all dinners are served with a free piece of strawberry banana cake.

This neighborhood gem is cranking out comfort food specials, like pork chops on Tuesdays and meatloaf on Fridays. The 15-seat joint became a legend for its mouthwatering half-pound burgers served with an overflowing basket of french fries and a fork.

Called Oklahoma's best-kept secret, Ingrid's Kitchen is a go-to spot for authentic German cuisine. Guy loved the Reuben sandwich and the bratwurst plate. But the real kicker? Ingrid bakes more than nine types of rye breads each day, with more than 150 varieties of baked goods served weekly.

When Guy visited Mama E's Wings & Waffles, he devoured their signature fried chicken and waffles, lovingly topped with a dusting of powdered sugar and a drizzle of hot sauce. Not surprisingly, diners have become devotees of this "real soul food" that features the swine specialty: pig's feet.