This family owned and operated diner is famous for its Snapper Soup. Guy recommends this "savory" gravylike soup, which has chewy chunks of snapper turtle, to those who want to try something different. Pasta lovers should come here for the "perfectly balanced" handmade ravioli and marinara sauce.

Pierogi and stuffed pepper soup might not be the first dishes that come to mind when someone thinks of a bar outside of Pittsburgh, but the Starlite Lounge has attracted locals for over 50 years. When Guy tried the Chicken Diablo, he said that owner Ron Esser's homegrown peppers were ''dynamite.''

Pittsburgh locals know when it's time for breakfast, it's time for Dor-Stop. On Triple D, Guy swung by this family operation serving sweet pumpkin hotcakes and crunchy raspberry French toast. For egg lovers, try Jumbot, a mix of eggs, sausage, green bell peppers and "anything you would want."

Nadine's in Pittsburgh provides homemade food with home-style comfort; owner Nadine Voelker even puts up birthday banners for her restaurant's many regulars. Specialties include roast beef, fried bologna and — Guy's favorite — Na's Pasta, piled high with sausage, salami and ham.

At Big Jim's in "The Run," diners rarely leave hungry. The signature veal Parmesan sandwich nearly matches the width of Guy's head, which Guy deemed "ridiculous." The hefty portion sizes don't end there. Big Jim's calzone packs a punch with ham, salami, capocollo, pepperoni, provolone and veggies.

Although Kelly O'Connor opened her diner with no cooking experience, she was armed with a handful of family recipes. Guy swung by for a DDD first: haluski. The Polish dish is made with egg noodles, onions, cabbage and bacon. For another tasty bite, try Kelly's "winner-winner" turkey pot pie soup.

Crystal on Penn in Pittsburgh may have changed hands since appearing on DDD, but never fear — the menu is still the same mix of American classics and authentic Lebanese cuisine. Guy loved the stuffed grape leaves, and he devoured the lamb shish kabob in record time.

There’s always something new and delicious to try at this sandwich joint, and the Woodrow’s Whiz Wit is just one example. Chef and owner Kevin Kramer adds his own twist on the classic Philly cheesesteak with his homemade cherry pepper mayo. “The cherry pepper mayo has a little bit of acidity,” Guy said, “which is really key and essential.” Cheesesteak veterans and newbies alike will also fall for the homemade whiz, which is a creamy cheese sauce that’s traditionally served on top of the shaved beef. Kevin’s take on whiz features four different types of cheese and sliced truffle, and its flavors impressed Guy. “It takes cheesesteak to another level!”

Byblos is a Lebanese joint in downtown Syracuse putting mama's touch on Middle Eastern food. Violet Khabbaz, along with her son Fady and husband Phillip, makes a seasoned falafel sandwich Guy can't get enough of, and a big time baklava for a serious sweet tooth.

Bun-Ker Vietnamese may seem like it is in the middle of nowhere, but the trip is worth it for Vietnamese street foods that Guy could eat “till (his) head falls off.” This joint serves up Southeast Asian-style favorites like grilled pork chops and crispy crepe with bacon, shrimp and bean sprouts.

The 14-seat Sage General Store restaurant may be small, but the menu's all about big flavor. Sage loves their bacon brownie, bacon pizza and the most delicious artisanal bacon mac 'n' cheese. Meanwhile, Guy couldn't get enough of the juicy rotisserie chicken, spinning in the back.

The band of cousins who run this diner are always ready with more than 40 different types of homemade cakes, pies and bread. Guy was a fan of the focaccia bread topped with feta, onions, olives and tomatoes, but the short ribs for dinner and the brownie Sunday for dessert were Guy's favorites.

Thousands of pounds of masa and up to 10,000 tortillas a day come from Tortilleria Nixtamal. Guy liked the sweet and savory taco al pastor with pineapple, topped with white onion, cilantro and lime. The hearty pozole Guy found comforting and soothing. Regulars enjoy the tamales and tortas as well.

Two brothers run this joint where they serve up custom cocktails and freshly prepared food. Guy was in heaven when he tried the escabeche topped with red onions; he called the ham in the Cuban sandwich "righteous." Sidecar's pork belly confit on a bed of kimchi also garners rave reviews.

In a historic house a mother-daughter team prepares sensational seasonal New American dishes and homey desserts like a rotating ice cream sandwich.