When people hear Falconetti’s, they think homemade gourmet sausages. The restaurant makes up to 15 different kinds of sausages without any preservatives or fillings. Guy tried the Chicken Thai hot dog flavored with coconut, curry and ginger, and dressed with Asian vegetables, sesame oil and hoisin.

The host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri, discovers the secret to great Italian beef at The Frosted Mug in Alsip, IL, a Chicago area drive-in.

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The Rosedale Diner in Toronto may look unassuming from the outside, but the menu is an eclectic mix of Middle-Eastern dishes, Canadian favorites, like poutine with duck, and Asian-style spare ribs (which are broiled, not smoked). Guy sums up the ribs in three words: ''sticky and righteous.''

Looking for Jewish soul food in Toronto? Guy heads to Caplansky’s. The brisket is hand rubbed, house smoked and hand cut to create a knockout smoked-meat sandwich. Everything at Caplansky’s is small batch and old school.

Guy ventures to The Ace for the infamous Christmas burger that’s like a bite of the perfect holiday feast. At the core of the turkey patty is stuffing made from scratch. After it gets roasted in the oven, the burger goes on a toasted bun with some mayo, lettuce, and cranberry compote.

Lakeview Restaurant is a 24-hour diner that serves the basics with a twist. Take the freedom Freedom toastToast, which is an egg-dipped baguette stuffed with Le Bacon Peameal (Canadian bacon), or the cornflake chicken sandwich. But what Guy loves is the apple pie milkshake, which features half a slice of pie.

A Toronto favorite is the Butter Burger at The Stockyards, topped with owner Tom Davis' concoction of bone marrow, butter and blue cheese. Other popular dishes are the Bat sandwich (Tom's take on the BLT) and the fried chicken, which Guy thought was ''all the things fried chicken should be.''

Tomahawk is the oldest family-run restaurant in Vancouver, and there’s a reason it has stuck around. Guy devoured an entire plate of the organic roast beef and Yorkshire pudding. Other must-try dishes: Tomahawk Style Beef Dip, and the Steak and Mushroom Pie.

This popular downtown spot puts a fresh twist on typical bar bites. While you’ll find plenty of burgers and tacos on the menu, if you want to try a Canadian specialty, order the East Coast Donair, which is a spin on a gyro made with thin patties of ground beef. The sandwich is finished with cheese, a mix of fresh and pickled veggies and Occo’s sweet Donair sauce. Another Canadian classic is the Cod Cakes, which Guy described as “fish and chips gnocchi.”

You'd be a fool not to stop by this restaurant when in Ottawa! They specialize in rotisserie chicken, which are coated in a spice rub and cooked in low heat for more than an hour, and are served slathered in homemade barbecue sauce. “The rotisserie is a lost art of enjoying chicken,” Guy said. “This is real deal.”

Everything baked in this joint is a work of art, including the Kronut, a doughnut-like pastry made from croissant dough that’s stuffed with house-made pistachio cream and topped with a raspberry sauce. Frying the flaky dough makes each bite perfectly crispy. Even Guy, who doesn’t like sweets, was obsessed. “I am the least dessert guy you’ve ever seen, and that’s the most doughnut I’ve eaten in the last 40 years,” he said. “This is a destination doughnut.”

You'll find more than typical barbecue at this upscale sandwich shop. One standout is the smoked duck sandwich, which is served on a fresh-baked bun with housemade mayo and a bacon-cabbage slaw. Guy was blown away by the sandwich: "This changes the world of duck," he said.

For many decades, Pelican Seafood was only a fish market. But in 1996 when it changed owners, the new management added a restaurant, and it’s now the go-to place for fresh seafood in Ottawa. One standout is the Lobster Poutine: An entire steamed lobster is split and topped with a hefty serving of fresh-cut French fries, indulgent lobster gravy and a sprinkling of cheese curds.

This Canadian breakfast and lunch spot is tiny, but the flavors coming from the kitchen are big. There’s only room on the flat top to cook a few burgers at a time, but don’t let that deter you: Guy loved the Bison Burger, which is topped with a slice of house-brined pork loin and a thick slab of sharp cheddar cheese before it’s served on a fresh brioche bun.