If you’re in Portland, Oregon looking for what diners call a “true Southern experience,” look no further than Yonder. Chef and Owner Maya Lovelace brings her family’s best Southern dishes with a modern twist to this dynamite joint. A must-try is the Intimidator Chicken Sandwich. They make the Japanese milk bread-style bun in house for this crispy fried chicken sandwich. The chicken is brined, dredged and fried and then takes a bath in a house-made Carolina hot sauce. Then, it gets topped with their signature bacon jam, pimento cheese and bread-and-butter zucchini pickles. “You’re a fantastic ambassador, you’re showing folks: This is how it’s done.” said Guy.

This spot cranks out 30 tons of 'cue a year. Guy is won over by the lamb ribs, saying they “melt in your mouth.” The Pitboss Plate is also a popular pick, as shown on Best. Ever. It comes piled with Central Texas-style brisket, ribs and sausage. Cornbread and sides round out this mouthwatering meal.

The heavy Oregon rain doesn't keep Chef Andy Rickers from cooking up some of his favorite dishes he brought home from his travels across Asia. Guy was all smiles as he ate the grilled boar with chile-lime garlic sauce and the spicy Vietnamese chicken wings topped with fried garlic.

At this comfort food restaurant, everything is served up on biscuits. Guy could not get enough of the classic biscuits and gravy, noting that the biscuit had the "best texture ever." He also devoured The Reggie with fried chicken, bacon, cheddar and gravy all inside a "flaky and light" biscuit.

Guy's first impression of the Guamanian food from PDX Six Seven One? "Simple, basic and dynamite." The Kelaguen Mannok dish, a cold chicken salad served with titiya (Guamanian flat bread), instantly became a favorite. As for the name? It's a cross between Portland's airport and Guam's zip code.

Edelweiss Sausage & Delicatessen has more than 120 types of handmade German sausage, including bologna, braunschweiger, bierschinken and bier sausage. Make sure to try the roasted garlic and a fresh rosemary bologna. Guy says the bologna is “out of bounds" and one of the best he's ever eaten.

This authentic Chinese joint serves up recipes inspired by Chef Wendy Li's hometown in Northeastern China. Guy was entralled by the popular Seafood Dumplings. The pillowy bites are made with a homemade dough that’s soft but not too thick and stuffed with juicy chopped pork, crunchy leeks and a whole shrimp. All of the fantastic ingredients inside are complemented by a simple dipping sauce of garlic and soy sauce.“This is like my kryptonite," said Guy. "Outstanding!"

Guy tried hand-pulling noodles, but it was no match for Frank Fong's mastery. At Frank's Noodle House, noodles are the star of the plate, as they're hand-pulled and handmade every day. Frank offers the noodles with vegetables, beef and even squid. But Guy likes his with Frank's marinated chicken.

At the Byways Café in Portland, Ore., co-owner Collin McFadden makes her top-selling Corned Beef Hash with a combo of mustard, brown sugar and melted cheddar cheese. Guy was amazed by Megan Brinkley's homemade desserts, such as German Chocolate Cake, Fruit-Filled Scones, and Key Lime Pie.

Look no further than this neighborhood cafe for comfort food with a culinary-school flair. Guy appreciated the complexity found in the savory Sicilian hash made with braciola. The sweet potato biscuits with pork and rosemary sausage were "dynamite." Diners also enjoy the Semolina Griddlecakes.

On The Best Thing I Ever Ate, pork fanatic Chris Cosentino speaks anything but "bunk" about Bunk's Pork Belly Cubano. Bunk's take on the iconic Cuban sandwich uses knock-out pork belly grilled with mustard, Swiss and ham. But the roast beef sandwich with sharp cheddar is utter, delicious nonsense. Guy Fieri became a fellow fan of the sandwich shop after sampling a pork-centric spin on a Reuben, as well as a between-the-bread creation stuffed with salt cod. “Get the funk at Bunk,” he declared.

Guy's visit to downtown Portland led him to The Blueplate Lunch Counter, where Chef Jeff Reiter excels in classic American comfort foods. Guy loved the gourmet burger sliders made with basil mayonnaise, and the "primo" mushroom and bacon mac 'n' cheese, adding, "Here's a guy who is making it work."

Striking small plates take center stage at this Spanish restaurant, where Chef-Owner Jose Chesa turns out an artful array of tapas that are as delightful to look at as they are to eat. A real stunner is the pulpo carpaccio, made from delicate slices of tender octopus that come adorned with a dazzling array of toppings that include sun-dried tomatoes, Parmigiano Reggiano, toasted pine nuts and olive oil caviar. “It’s a whole symphony of flavors,” Guy declared after taking a bite.

Chef and Owner Tal Caspi went vegan but that didn’t stop him from loving the flavors of his Argentinian and Israeli background. At Aviv he recreates all his Middle Eastern favorites sans meat. Standouts are the crispy Mushroom Calamari, which is served with a tahini sauce so good that Guy said he could have a cup of it, and the Shawarma Fries.

Chef and Owner James Anderson raises his own pigs for the succulent smoked offerings at Ray Ray’s Hog Pit, a one-of-a-kind barbecue truck in Columbus, Ohio. Guy tried the super-moist Mangalitsa Brat Burger and St. Louis Spare Ribs.