One of Guy’s favorite hangouts in college was the Four Kegs Sports Pub in Las Vegas, and to this day he swears they make the best stromboli he's ever had. Owner Mario Perkins makes sure to keep a thin delicate crust on all of the stromboli he makes, and it's just as good as Guy remembers it.

Since 1967, Joe Tess has been home to the famous fried carp sandwich. The carp is brought in fresh each day from all over the Midwest and is used for more than just frying. Guy and the Triple D crew sampled everything from carp chowder to pickled carp and the carp combo dinner.

Guy took a detour off the Las Vegas Strip to dig into top-rated sushi at Osaka Japanese Bistro, which has been serving its addictive rolls since 1967. “It’s dynamite,” said Guy of the Roppongi Roll, which features spicy tuna atop a layer of shrimp. The combo comes enveloped in a seaweed sheet that’s coated with rice, then topped with tuna, smelt eggs, green onions and a mix of sweet and spicy sauces.

Tucked away in a bar, this pizza place is serving up gourmet pies in a non-gourmet situation. Guy liked the rich and creamy Sicilian topped with meatballs, white garlic sauce, spinach, mozzarella and ricotta. Crave spicy? Try the Suicide Fries served with a medley of peppers for an awesome kick.

Lola's, a New Orleans style restaurant, has brought the Big Easy to Sin City. Guy says the roast beef po' boy with gravy is "on point." The crawfish, according to Guy, is "tender, sweet and out of bounds." Locals recommend the seafood gumbo, shrimp and grits and oysters.

Barbecue master Chuck Frommer has the best barbecue in Vegas and the locals know it. Guy fell in love with the hot links, which are cured for 16 hours and smoked for six, and savored the flavorful ribs. The pulled pork and mac 'n' cheese are also popular.

For the ultimate in comfort food indulgence, order the Bacon Mac 'n' Cheese Burger at Guy’s joint in Las Vegas. This monster of a between-the-bun meal features a beef patty topped with a scoop of macaroni and cheese, a blanket of a cheese slice, strips of smoky bacon and Guy’s mayo-based sauce.

Chef Cho Yiu has combined flavors from around the world to create his fusion tacos. The pollo taco with chicken in adobo mole sauce wowed Guy with its richness, depth and complexity. The Shanghai taco with wasabi seared steak and Chinese preserved black bean salsa Guy called "crazy but awesome."

Iron Barley may be a tavern but Guy discovered "spectacular" food within. Iron Barley calls its cuisine "traditional yet unusual," as the menu features Zarzuela, a Spanish seafood stew, next to a Ballistic Elvis sandwich made of peanut butter, banana, American cheese and strawberry preserves.

Highway 61 is a stretch of road known as "The Blues Highway," connecting St. Louis to New Orleans. The Roadhouse celebrates all the great food in this region, from Midwestern comfort food to barbecue and all the way down to Cajun and Creole. Guy tried the BBQ Spaghetti (yes, you read that right).

When Miss Robbie Montgomery, an ex-background singer for Ike and Tina Turner, hung up her microphone she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her mac 'n' cheese, not to mention the sass she serves along with it.

This grocery store turned restaurant was founded on "barbecue, folk and soul." Guy got extra messy as he dug into the cheese fries piled high with smoked pork butt and rib meat. Topped with cherry juniper jam, the smoked duck was so good with its crispy skin that Guy devoured it.

Chef Brian Hardesty and co-owner Joel Crespo are crankin' out Filipino street food. On a hot summer day, Guy enjoys the blue crab ceviche and an order of pancit made with fresh noodles. To finish off your meal, order the One Inch Punch with black currant juice, pineapple juice, coconut milk and mint.

The two brothers who run this dive are both Greek and Italian so naturally they're serving Greek and Italian comfort food with a St. Louis spin. The toasted raviolis served with homemade marinara dipping sauce and topped with Romano cheese impressed Guy. Feeling Greek? Try the chicken slovakia.

At this slow-food dive the food is scratch-made with a farm-to-table attitude. According to Guy, the porchetta "Louie" with provel, rapini and pepperoncini on a toasted baguette was nothing short of "spectacular." The salt, the crust and the chew was why Guy loved the pretzel with rarebit sauce.