Guy stops here to try a fun comfort food mash-up: bacon cheeseburger pizza. This creative pie uses ketchup and mustard in place of sauce. Guy is skeptical of the switch until he bites into a slice loaded with seasoned ground beef, melted cheddar, bacon and pickles, which he declares “nicely done.”

As the name suggests, this spot churns out a dizzying array of crepes, with options that include meat and fruit fillings. A popular pick is the Jammin’ Turkey Club, a sturdy and crisp crepe that’s slathered with housemade peach chutney and stuffed with roasted turkey breast, mozzarella cheese, applewood-smoked bacon slices and mixed greens. Horseradish aioli finishes the creation. “You haven’t missed a beat in this,” Guy declared when he stopped by with Rev Run (aka Joseph Simmons).

You’ll find far more than the usual pub grub at this tavern that was resurrected after Hurricane Sandy hit. This new incarnation offers elevated takes on classic comfort food eats like a hot turkey sandwich. Brie cheese and apples top the oven-roasted bird, which is served on cranberry-walnut toast.

Southern-raised chef Kelsey Jackson serves the food he grew up on at Kelsey and Kim's in South Jersey. Winning dishes include succulent braised pork trotters and the fried turkey chop, which is smothered in gravy.

Come here next time you're on the Jersey Shore and get "sarcasm with great food" served in dog bowls. Maui's is famous for their 29+ hot dog toppings, with best-sellers like the Soprano and the Cardiac. If you're early and lucky, try their potato Salty Balls before they're all sold out.

At George's Place, you get a bit of Greek with every dish whether it's breakfast, lunch or dinner. When Guy visited on Thanksgiving, he sampled an unforgettable turkey confit and classic Greek leg of lamb.

The Oyster Creek Inn has an unbeatable location, set on a creek within what is now a national wildlife preserve. Accessible by car or boat, the restaurant prepares ultra-fresh seafood, including Guy's recommendations of the spicy Jersey Devil shrimp with homemade hot sauce, and the Clams Mexicali, which are stuffed with chorizo, peppers and Mexican cheese. Make sure to get a seat outside when it's warm.

The name of the game here is grilled cheese and crab cakes. Try them together in the popular Crab Melt with a side of Crabby Bacon French Fries.

On Triple D, Guy stops by The Brownstone Diner for a big bite of breakfast. Luckily, Brownstone does not disappoint, with 31 varieties of pancakes and its own take on a breakfast burrito made with a pancake for a wrap. After breakfast hours, Guy recommends the signature Greek moussaka.

Set just off the water, this historic tavern is an ideal place for seafood, including crab-stuffed flounder, Buffalo Shrimp and Scallops Parmigiana.

Open since 1984, Ritz Diner is the quintessential New Jersey joint. Popular eats include the Taylor ham, egg and cheese sandwich, the steak sandwich, and the matzo ball. Guy recommends ending your meal with a slice of tasty apple pie. Any of the daily-baked desserts will make for a sweet finish.

At Quahog's Seafood Shack (pronounced co-HOG), you'll find clam strips and clams on the half shell but you'll also find a Triple D favorite. Guy scarfed down the glorious BBQ Pacu Pacu Fish Ribs. The Moqueca fish stew was also full of surprises, as it's made with coconut milk and edamame.

This Las Vegas burger joint is serving big American burgers with an Asian twist. Guy visited Bachi for its oxtail chili cheese fries and its signature Bachi Burger made with beef, pork and shrimp. Its unique flavor combos blew Guy away on Triple D, with him quipping: "This is BurgerBomb.com."

Chef Sheridan Su’s gamble of opening a food truck in Las Vegas in 2011 paid off big, as the crowds kept coming back for more of his Asian-American dishes. The popularity grew to the point where Chef Su now owns a restaurant, where he’s dishing up a Pork Belly Bao that Guy just had to try. The bao (or steamed bun) comes loaded with marinated pork belly, sauteed mustard greens, crushed peanuts and cilantro.

While still in college, Chef Nina Manchev opened her Bulgarian restaurant at the age of 23. The mixed grill plate with three different types of Bulgarian sausage captured Guy's heart. Topped with dry cured Bulgarian charcuterie, the Thracian Clay Pot was another one of Guy's favorites.