The husband and wife team at Chick -n- Beer are taking wings to all different levels. They start with juicy, brined wings and dredge them in potato flour for a light crunch, then double fry and coat them in one of their many sauces, like Buffalo-style kicked up with Sriracha or tangy szechuan Parmesan.

On DDD, there are some funky joints with some funky names, and Guyutes is no exception. This little oasis of cool was started by high school buddies Jarrod Friedel and Wayne Perotka, two Phish fans who named the restaurant after one of the band’s songs. Jarrod and Wayne's unique take on food can be seen in menu items like The Guyute, the restaurant’s namesake dish comprised of creamy mashed potatoes, juicy pork belly, crispy wonton and basil whipped cream. Guy was impressed with the dish’s combination of flavors, saying that “every bite is a little bit different.” According to Guy, this place is “just as funky as Phish.”

You know they're seriously cranking it out when every steak goes through a needling machine, guaranteeing it'll be tender. Get the "Presidential Choice" T-Bone Steak, named after President Bush Sr., who ordered it while visiting the steakhouse. Or try the popular Pepper Steak with peppercorn sauce.

It takes a special genius to make a grilled cheese lasagna sandwich. Lucky for Ohio diners, Matt Fish opened Melt Bar & Grilled with the lasagna Godfather sandwich. But he didn't stop there: The Monster grilled cheese goes mad scientist with its 13 different cheeses and three slices of bread.

Three brothers from Philly took over a local tavern to bring the Italian recipes they loved growing up to the neighborhood. At Stogie Joe’s Tavern, the Leuzzi brothers are sharing their mother’s best recipes including her Sunday crab gravy. “It’s flavorcity,” said Guy of the sauce. They are also cranking out memorable square pizzas. The Stogie Joe's Pizza is made with house-made, hand-stretched mozzarella-layered dough and topped with sopressata, fresh tomato sauce and a sprinkling of asiago. Once out of the oven the crispy pie is finished with a shower of fresh basil. Guy called it a “dynamite pie.”

Percy Street BBQ has built up a reputation for having some of the best barbecue in Philadelphia, and Guy needed only one word to describe the ribs: ''ridiculous.'' Owner Erin O'Shea also serves up unconventional (but still delicious) fare, like a pork belly sandwich.

The menu at Standard Tap in Philadelphia is far from standard — for example, check out the grilled octopus served with an oregano potato salad. There's also chicken pie (no pot necessary), covered in a flaky pastry crust that left Guy yearning for more.

The Dining Car & Market's philosophy is simple: "Get what you like...like what you get!" Add to that, get it anytime you like. This 24/7 operation boasts a menu Guy couldn't believe. It's all about classic comfort foods, like chip beef, "funkadelic" chicken croquettes and crepes with ham and Swiss.

Self-taught chefs Kaitlin Wines and Ryan Elmore created this soulful Eastern European food spot as an homage to Kaitlin’s “mom mom,” or grandma. This Philly joint boasts a scratch-made menu with a mix of traditional Polish dishes and new generation flavors. Their Philly Cheesesteak Pierogis are a perfect example of this unique fusion as they are made with a homemade traditional pierogi dough, stuffed with tender ribeye and served with tangy sour cream, caramelized onions and black pepper ketchup. “It's silky, luxurious melts in your mouth,” said Guy. “It's absolutely wrecking regular cheesesteaks for me right now.”

Memphis Taproom diners are used to the unique menu from Chef Jesse Kimball. But Guy's Triple D visit left him totally wowed. The watermelon, arugula and pork belly salad was just like a "picnic basket" in Guy's mouth -- but the vegan Smoked Coconut Club with tomato mayo was completely off the hook.

Owner Lisa Wilson and the rest of the staff at the Jamaican Jerk Hut pride themselves on authenticity — it's the only Jamaican restaurant in the area with a charcoal jerk pit. Guy chowed down on the ''melt-in-your mouth'' jerk chicken, complete with a sauce made with Scotch bonnet peppers.

At Hardena, chef and owner Diana Widjojo is serving up Indonesian specialties with her mother Ena and her sister Lia. One of their stand-outs are the Tempeh Fritters which are made with house-fermented tempeh and spicy pickled veggies. “The tempeh is the bomb,” said Guy. Another must-have is the spicy ginger chicken. The chicken is first poached in spices, ginger paste, and coconut milk and then fried in a coating of ginger paste until crispy. It is served with rice and a house-made spicy sambal sauce. Guy loved it, saying, “This is the Indonesian embassy of Flavortown.

This family restaurant is serving up Southern classics with Jewish flair. Guy thought the brisket Frito platter with twice-cooked brisket topped with corn chips was "incredibly enjoyable." The chicken chili Frito pie garnered praise for its guajillo chicken. Locals enjoy the matzo ball soup.

At Geechee Girl Rice Cafe; in Mount Airy, Pa., owner Valerie Erwin's most popular dish is her take on North African chicken. Guy was surprised that the chicken was ''light but well-rounded,'' and he said the greens were up there with the best greens he's ever had. Also try the pulled pork with slaw.

Guy goes inside a 100-year-old building and finds the comfort food joint is filled with "mean libations, and the food's on point." You'll get upscale comfort dishes like stuffed burgers on brioche, truffled cheesesteak empanadas and duck confit pot pie. It's good food, good beer and great staff.