Take a ride with Guy to Kramarczuk's, an old European country food spot known for "stick-to-your-ribs food." If you're a sausage lover, then this is the place to get homemade sausage and boiled cabbage rolls. You can't leave without trying Varenyky, the dish with three meats and three potatoes.

Don't let the small 500-square-foot space fool you: They're not skimping on ingredients at the Colossal Cafe. Try their Apple, Walnuts & Brie pancakes or go with the best-selling meatloaf sandwich topped with citrus-infused cranberry compote and served on fresh bread that is baked daily.

Anthony Rodriguez, director of photography for Diners, Drive-Ins and Dives insisted that this family-owned Italian restaurant is to die for. After trying the tender fettuccine alla Bolognese and experiencing the thin-crust Dynamite pizza with prosciutto, mozzarella and arugula, Guy was convinced.

Locals eagerly await the reopening of Gordy’s Hi-Hat every spring, as this seasonal joint slings old-school favorites like a double cheeseburger that’s built right on the flat top. The patties are seasoned with salt and pepper, grilled and then topped with onions, cheese and pickles. “When you think about the all-American drive-in, that’s the kind of burger they’re talking about,” Guy declared.

Q Fanatic BBQ boasts a long line of delicious, smoky briskets, but it also has eight homemade sauces, four being an ode to Kansas City-style barbecue. The most popular sauce will also give you a caffeine boost, as Guy discovered the Espresso BBQ sauce mixes in an unusually large shot of espresso.

unknown

If you want to eat at Joe's Gizzard City, you'll get a quick lesson in gizzards (best described as a chicken's second stomach). Guy was a fast learner and dove right into his basket of tender fried gizzards. But Joe's doesn't stop there. They're frying Twinkies, too, or, as they call them, Frinkies.

This diner is serving up Caribbean BBQ with a fiery-hot twist. Follow Guy’s lead and dig into the jerk pork tacos with grilled scallion aioli, which he says have "fantastic flavor." Or try the spicy jerk chicken, as seen on Best. Ever. Smoked slow and low, it is packed with a potent punch of heat.

When some of Guy’s Minnesota-based DDD crew told him he could find a “real-deal Mexican joint” just a short drive from downtown Minneapolis, he just had to check it out. “There is no way we’re in Minnesota,” Guy said after one bite of the tacos al pastor bursting with the flavors of Mexico (think achiote-marinated pork and creamy avocado salsa).

Tucked away in a massive Asian grocery store in Minneapolis, this little shop is churning out ramen dishes that had Guy hooked. “If they made this in the 50-gallon drum, I'd be having a hot tub in it,” said Guy of the Dramen, which comes loaded with sliced pork belly, Asian greens, noodles, peanuts and chile flakes. A combination of chicken and pork broths adds to the richness.

Take a drive out to Town Talk Diner in Minneapolis, MN, with Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, for some creative spins on classic dishes like macaroni and cheese, meatloaf and fried chicken.

Florida isn't the only place to get delicious Cuban food in the United States — just take a look at Victor's 1959 Cafe in Minneapolis. Owner Niki Stavrou uses authentic Cuban recipes for meals such as ranchero Cubano and picadillo. Guy thought the Cuban sandwich was ''as legit as they come.''

Don't expect to find any shredders, slicers or food processors at the Wienery in Minneapolis — chef and owner Pat Starr hand-cuts everything by himself, even the fries. Guy gave his thumbs-up to the Italian Combo, which includes Italian sausage, roast beef, cheese and habanero peppers.

What started as a mobile operation has grown into a bustling brick-and-mortar restaurant. The menu has expanded with the space, as the Smack Shack now offers a slew of seafood favorites (and fun cocktails) in addition to the fresh lobster rolls that started it all. There are options aplenty, including fish boils and lobster-studded mac and cheese (which was featured on Diners, Drive-Ins and Dives). You can also get your seafood in sandwich form, as po’ boys dominate the menu.

Sibling duo Aubry and Kale Walch are changing the culinary game at their vegan butcher shop, which Guy calls “groundbreaking.” Using a mix of complex flours and plant-based ingredients, they replicate the flavors and textures of cold-cut meats and cheeses. Guy favors the Italian Sub, which is piled high with vegan versions of salami, ham, pastrami and mozzarella, then topped with lettuce, onions and cherry peppers.