Those not in the know might drive right by Smokin' Guns BBQ in North Kansas City's industrial district, but they would miss what Guy calls "one killer brisket." Helmed by Phil Hopkins and his wife, Linda, the eatery boasts "competition-worthy" 'cue that has earned more than 400 awards to date.

Locals love coming to this dive for Chef Espino's authentic Mexican family recipes packed full of flavor. The pork chili verde with yellow rice and refried beans Guy called "off the hook" and thought it had the perfect amount of spice. Diners also like to order the ribs and the mole.

Succotash's eclectic vibe can be seen in everything from the eight-layer citrus cake with teal frosting to their artistic, kitschy decor. For breakfast, locals love the pork hash with sides of black beans and potatoes. Guy says of this spicy plate, "Holy hash, Batman."

In the case of Derek Boone and Dustin Craighead, ignorance was bliss when they first chose to open Swagger Fine Spirits & Food. Neither had any restaurant experience but Guy couldn't tell. Their monstrous Suribachi Burger redefines burgers with its tempura-battered, deep-fried beef patty.

After moving to Omaha, Neb., Canadian native Yves Menard decided to bring the smoked brisket sandwich there, which Guy thought was ''dynamite.'' Of course, the place wouldn't be called Brewburger's without burgers like the Cheesy Sacramento, which Yves was inspired to make after watching Triple D.

What better place to have old-school comfort food than in a former school building? Patricia Barron of Big Mama's Kitchen serves up her grandma's fried chicken, spicy Afro Burgers and pig ears at this Omaha, Neb., staple. While initially skeptical, Guy quickly became a fan of the Pig Ear Sandwich.

Owner Brad Bogard's signature dishes and cooking Mexican his way keeps regulars coming back for heavy hitters like the puffy shelled taco called the California Taco. Try the Chicken Enchilada, made with tortillas dipped in sauce before being pan-fried, delivering a burst of flavors with every bite.

Sammy Amato has been making his family's Italian sausage recipe since he was a child, and soon went from a small fair stand to a full-fledged restaurant of his own in Omaha. Guy recommends the chicken fried steak and the ricotta-stuffed pancakes, complete with homemade ricotta cheese.

Guy stumbled upon this barbecue joint four days after it opened. Little Mike Shults and his father Big Mike Shults, restaurant vets with a place in Idaho, are smoking meats in a trailer right outside of Yellowstone National Park. Their simple, straightforward barbecue won Guy over.

In over-the-top Sin City, even the classic crepe gets revamped in outrageous new ways, as Guy learned during a visit to this Las Vegas restaurant. “That citrus and the carne asada is fantastic,” he said of the Sonora crepe, which comes stuffed with teres major steak that’s cooked down with orange, lemon and carne asada seasoning. Cheese, guacamole and fire-roasted salsa complete the creation.

Locals crowd into this vibrant cafe for the baked goods and fresh sandwiches turned out by co-owners Celeste Gingras and Cheryl Arsenault. A standout is the turkey meatloaf sandwich held together by two hefty slices of anadama bread baked right on the premises. This homemade creation comes crammed with slabs of turkey meatloaf blanketed in melted provolone cheese and topped with a housemade barbecue sauce. “It’s sturdy as I get dirty,” Guy declared after biting into the massive sandwich.

The Tuckaway Tavern draws a steady stream of diners, thanks to a stellar menu dreamed up by Chef Bobby Marcotte. He sources many of his ingredients straight from the adjacent butcher shop, which features a dizzying array of housemade sausages, marinated meats and more. Standout menu items include the Chili & Cheese Corn Holes. For this dish, Chef Marcotte reinterprets classic corn dogs as bite-size spheres of house-ground meat doused with spices, studded with melty cheese and covered in a golden crust.

This former fast-food joint dances with vibrant colors and serves bright, beautiful dishes to match. Chef-Owner David Vargas channels the traditional tastes of Mexico, but delivers them in slightly tweaked formats. His pork belly tacos are a popular pick. Housemade tortillas are layered with jicama slaw and crisp slabs of spice-laden pork belly, then topped with mango salsa, Cotija cheese and a flurry of fresh flower petals.

Moxy is more than just the name of this spot — it also defines the attitude of Chef-Owner Matt Louis. He embraces the notion of risk with his clever dishes that challenge long-held traditions of the New England culinary canon. Take his New England Dinner 2.0, for instance. Hefty slices of corned beef brisket are served with pickled vegetables (which lend a modern touch to the dish) and fresh cabbage leaves, so each diner can create individual lettuce wraps from the components on his or her plate.

This spot takes its inspiration from New York-style delis, which means the menu is rife with hefty sandwiches, as expected. So Guy was surprised to discover St. Louis-style spare ribs, which are The Kitchen's sleeper hit. The pork is soaked in a red wine vinegar brine studded with star anise, juniper berries and red pepper flakes, then hit with a smoked paprika rub. The ribs are grilled until beautifully caramelized and come drenched in an agrodolce sauce that adds both sweetness and spice.