The husband-and-wife duo behind Street Food 360 share tastes of their world travels with fresh spins on global favorites. For instance, their version of Mexico’s cemita sandwich substitutes a seafood patty for the standard meat fillings. Pollock fish pulled from local waters is combined with shrimp, scallops, shallots and a mix of spices to make the fried patty. It’s placed on a sesame bun, then topped with a hefty slice of griddled cheese, pickled red onions, cilantro and housemade chipotle mayo.

Since 1922, Red Arrow Diner has kept open 24 hours a day (except for the 16 hours over Christmas) to serve nearly 500,000 breakfasts a year. On Triple D, Guy took his place in line to sample their iconic dishes: Fried French Toast, American Chop Suey, and their handmade twinkies, Dinah Fingers.

After a career working as a chef in fine restaurants on the East Coast, owner Clay Cobb moved back home to Nevada to get back to his roots and open this barbecue joint with his mom. Guy was blown away by the smoked brisket, which is slathered in a house-made moonshine barbecue sauce and served with collard greens, cornbread and beans. "This is the best brisket I've seen outside of Texas," Guy said. "It's real deal."

From peanut butter pancakes to huevos rancheros, this roadside diner makes dishes fresh to order under a "world famous" tagline. The eatery is easy to miss, and when Guy stopped by on Triple D, he regretted his earlier drive-bys. The Pork Chili Verde omelet was nothing short of "the bomb."

A husband and wife team are serving Italian-style comfort food at this popular New Jersey spot. Guy called the Sacred Swine, a sandwich filled with pork shoulder, broccoli rabe, vodka sauce and polenta, "outstanding." The baked fried chicken with a side of mac 'n' cheese also garners rave reviews.

When Husband and wife team, Susanna and Joe Darr, put down roots in Bozeman, Montana they brought their love of Southern food with them. Their pressure fried chicken is juicy and ephemerally light. Also try The Alabama, a sandwich filled with tender rotisserie chicken, Alabama white sauce, slaw and pickles.

This spot's famous for its beef brisket, especially the burnt ends sandwich. Called "Ol' Smoky," the beefy bomb features the flavorful edges of the brisket, slow-smoked with hickory. They also offer beef, turkey and pork by the pound and a three-meat special for those on a carnivorous streak.

Curtis Stone has eaten every nightcrawler imaginable but Extra Virgin's high-end duck tongue tacos were a first. The tongues, marinated in spicy achiote paste and grilled with duck neck, truly exemplify Extra Virgin's unique take on exotic cuisine. Up next: how about beef tongue ravioli?

Chef and owner Scott Pearson and his wife, Nicole Warner, are dishing up a true farm-to-table experience in Bozeman, Montana. The farm that provides some of the food for the restaurant has been in his family since the 1970s. Guy was floored by Chef Pearson’s take on the Monte Cristo, which uses ham raised at the family farm. “This is next level,” said Guy. “This is a destination dish.”

Talk about living up to your name—this sandwich shop is known for serving up inventive sandwiches in huge portions. Their biscuits and gravy burrito is stuffed to the brim with cheese, hash browns, sausage and chorizo gravy, and an entire house-baked biscuit. It sounds intense, but it’s definitely a must-try. “I was scared at first, but the way you seasoned it, it isn’t overly heavy,” said Guy.

You’ll find more than classic barbecue at this hybrid butcher shop and kitchen. Guy, who says that filet mignon is his least favorite cut of meat, was blown away by the filet mignon sandwich: The chef starts by tenderizing the meat, which he marinates, grills, and serves on a roll with melted provolone cheese and caramelized peppers and onions. “This is what you want from a steak sandwich,” Guy said.

Chef-owner Josh Codding was born into a family of deli owners, so after spending six years as a professional firefighter he decided to take his own shot at the family business with this creative sandwich spot. If you’re in the mood for comfort food, opt for the meatloaf sandwich: tender slices of house-made meatloaf are layered on bread with gravy, caramelized onions, mashed potatoes and melted provolone cheese.

Chef and co-owner Ryan Goldhammer's specialty pies are a must-try, but don’t miss the award-winning wings either! The wings are double-fried and coated in their specialty wing sauce before they’re tossed with Parmesan, garlic and scallions, and served with house-made ranch. “If you want a wing that has more flavor in one than most do in a dozen wings, this is the wing to have,” Guy said.

The food revolution is alive and well in Reno at this one-of a kind spot serving creative dishes like Double Elk Chops with luxardo cherry demi-glace and Wild Boar Schnitzel with house-made rye spatzle and pickled mushrooms. Guy was floored by the schnitzel, “Wow. Please tell me this is on the menu forever.”

For more than 56 years the Gold 'N Silver Inn has been serving up delicious all-American classics with a twist. The lemonade pork chops Guy called "flavor city," while the tri-tip sandwich drenched in mahogany sauce, made with ketchup and grape jelly, had him coming back for more.