JJ’s Red Hots is one food establishment that has gone entirely to the dogs … hot dogs, that is. Owner Jonathan Luther draws the crowds with his menu of hot dogs and sausages that can be customized with a slew of toppings. He makes the joint’s traditional Austrian-style sausages from scratch, using an 85/15 blend of pork butt and chuck. “That’s legit,” Guy declared after tucking into a spice-laden, cheese-laced sausage loaded with sauerkraut, pickled onions and mustard.

This pizzeria sets its menu apart with a selection of traditional Serbian dishes, including Piroska, a Balkan-style stuffed pizza. Another standout is the grilled fungi option. Inspired by the foraged mushrooms the owners’ mother used to prepare, this earthy pie is scattered with grilled portobello, shiitake, oyster and button mushrooms over mozzarella before being finished with fragrant basil.

The crowds pack in for the impeccable patties that Chef-Owner Joseph Huang turns out at his burger joint. Huang makes all his patties with Black Angus beef sourced from renowned butcher Pat LaFrieda, then dresses them up with a dazzling array of toppings. One popular pick is a Southern-tinged burger featuring a simply seasoned patty smothered with a housemade pimento cheese and topped with fried pickles (which Guy Fieri deemed “the kicker,” when he stopped in for a bite).

Brothers Jake and Gordon Stegall converted an old gas station to the local favorite for twists on Southern cooking. Guy's favorite, blackened flounder with country ham grit cakes, was an out-of-bounds winner. But locals savor the super tasty venison quesadillas.

Even though Cabo Fish Taco calls North Carolina home, its tacos take a cue from Baja, California, as well as from south of the border. Guy visited Cabo looking for a new twist on the SoCal favorite and he found it in Flavortown with Cabo's Southern-style mango barbecue fish tacos.

Landmark Restaurant Diner may be a Greek family restaurant, but the menu spans the globe, from the American Turkey Tom-Tom ("Thanksgiving on a plate") to the Italian tiramisu (one of just 230 baked goods). Of course, they've got Greek too -- Guy could eat the spanakopita not once, but 36 more times.

Unlikely flavors come together for awesome dishes at this Charlotte seafood spot, which specializes in tacos like Szechuan-style salmon and blackened tuna.

Owners Daniela and Maxime Bouneou modeled Torinos' @ Home after Italy's great trattorias. Guy swung by on DDD, and he learned that the food is honest and authentic, with dishes like handmade squid ink pasta and tender beef cheek manicotti that's "no filler, all thriller."

The philosophy behind The Cube is simple: "Real food with a real smile." That includes whipping up scratch-made barbecue every day over hickory and cherry wood, served with housemade barbecue sauce and classic Texas toast. Guy loved the Guadalajara Dog fried with applewood-smoked bacon.

Standard Diner wanted to "rethink" the diner with dishes that are anything but standard. They converted a 1930s gas station into a modern restaurant with a menu to match. Guy devoured the bacon-wrapped meatloaf with bourbon-infused butter — an "on-point" dish for sure.

Regulars describe the fare at Sophia's Place as "eclectic food with a New Mexican twist." But Guy called Chef Dennis Apodaca "Captain Electric." In his tiny kitchen, Dennis creates plates exploding with flavor, including scallop tacos and spicy duck enchiladas topped with a tomatillo sauce.

Ever seen a first-class steakhouse behind a liquor store? At first Guy couldn't believe it either, but at the Monte Carlo Steakhouse in Albuquerque, N.M., he was impressed by owner Lou Katsaros' grilled rib eye. Monte Carlo also serves Greek specialties like pork kebabs and marinated chicken.

Before Marie Yniguez makes her chipotle-infused Duke City Ruben sandwich, she feeds nearly 1,000 charter school students with fresh, scratch-made food. Guy's trip was no different, as he felt "the love" for Bocadillos and its gratifying biscuits and gravy, saying, "This isn't your grandma's gravy."

Golden Crown Panaderia's recipe for success began in 1972. The bakery remains a favorite for its old-fashioned baked goods, including the state cookie of New Mexico, biscochito, a crisp butter cookie. Guy sampled the Turkey Bread, a turkey-shaped honey wheat bread complete with drumsticks and wings.

At Nexus Brewery and Restaurant, Guy learned about a new cuisine: New Mexican soul food. The restaurant is named after Star Trek but it's clearly a union of southern-New Mexican flavors with dishes like green-chile mac 'n' cheese, pico de gallo gumbo and Guy's pick: hot sauce chicken and waffles.