Owners Matt Davis and James Barrington brought the best of Kansas- and Texas-style BBQ to Seattle with this family-friendly joint. Their formula is simple: tender meats smoked in solid Hickory for maximum flavor. The menu features meat by the pound (which includes a killer brisket), pork spare ribs, smoked wings, sandwiches, mac and cheese bowls and a variety of classic BBQ sides.

Nora’s Fish Creek Inn is the place locals flock to for breakfast, lunch and dinner. A favorite is the banana-bread French toast topped with powdered sugar, blueberries and walnuts, which Guy likens to a “breakfast avalanche.” Guy also loves the “super creamy” beef stroganoff with mushroom sauce.

French onion soup may not be what you expect at a sports bar, but that’s exactly what Guy gets at Sidewinders and he calls it “the real deal.” If you are looking for more-traditional bar food, opt for the "S"idewinder Pretzel, which you can get stuffed with mozzarella, pepperoni or jalapenos.

A 100 percent organic joint is not what you expect in Wyoming, but local hot spot Lotus Cafe is exactly that. Guy loves the velvety texture of the Bombay Bowl with bison, vegetables, mango, roasted coconut and a special tikka sauce. The Thai curry bowl with rice noodles is another diner favorite.

Follow Guy’s lead and satisfy your pizza cravings at Pinky G’s. Guy savors the Funky Chicken, which is smothered in basil pesto and topped with marinated chicken breasts, ricotta, red onions, artichoke hearts and mozzarella. Another must-try is The Abe Froman: Spicy sausage is the star of this pie.

While you may not expect good Mexican food in Wyoming, Pica’s will prove you wrong. Guy tries the Sopes de Chicken Tinga: masa boats filled with refried beans and chicken tinga, then topped with lettuce, cheese, tomato, onion, chipotle salsa and sour cream. The pork posole verde is also a must-try.

This renovated cabin space now houses a casual joint with an eclectic menu. One of Cafe Genevieve’s star dishes is Pig Candy (a bacon lover's dream). Thick applewood-smoked bacon is cooked fresh daily and covered in a blend of sugars and spices; it's baked “low and slow,” which results in the ultimate coating. Pig Candy became so popular that the restaurant now sells it by the box on-site and at select shops around town. At brunch, step up your salad game with the aptly named Pig Candy Salad, which features the chopped candy sprinkled on top like bacon bits. 

Since opening in 1929 inside a railroad car, Virginia Diner has become a destination for classic melt-in-your-mouth Southern cuisine, including Guy's favorite: collard greens. To finish your meal, don't leave without ordering the Peanut Pie. This is The Peanut Capital of the World, after all.

Don't let the facade of this quaint restaurant in a funky hotel fool you: They have everything south of the border, including a variety of vegetarian fare. Visiting on Triple D, Guy found a taste of every Latin country, including amazing arepas stuffed so big they resemble overflowing clamshells.

This old-school local hangout is pumping out hot dogs and Southern comfort food. The tender dumplings and the rich and creamy flavor of the chicken and dumpling soup captured Guy’s heart. Locals enjoy the chili dogs as well as the subs and barbecue.

Believe it or not, the owner of Captain Chuck-A-Muck's in Virginia, Chuck Lawrence, is an actual sea captain, making the fact that most of the fish and seafood is locally caught not the least surprising. The restaurant is famous for its crab cakes, which Guy described as ''all killer, no filler.''

This 71-year-old family-run fried chicken dive is now teaching the fourth generation the secrets to its craft. Guy loved the crunch and seasoning of the fried chicken dinner, which comes with a breast, a thigh, a wing and a long leg, as well as hush puppies, fries, coleslaw and potato salad.

This one-of-a-kind market/restaurant hides some of the best authentic Mexican food Guy has had outside of Mexico. The Consome De Borrego is so good that Guy can’t eat it fast enough. This is “one of my new favorite Mexican dishes,” he gushes. 

Those looking for farm-to-table eats should head straight to Get Fresh Cafe. On Triple D, Guy swung by this charming spot situated inside the Norfolk, Va., Five Points Community Farm Market. As Guy said, everything from the meatloaf mash to the vegan sloppy Joe had unbeatable "knock-out" flavor.

Chef and Owner Dylan Wakefield is serving up sandwiches at Pendulum Fine Meats that transport Guy back to his childhood. The slow-roasted beef is “so thin, it only has one side,” said Guy.