The minds behind Surly Brewing know a thing or two about overcoming obstacles. They actually paved the way for small-production brewers to sell beer onsite, which was illegal in Minnesota before 2011. Once the “Surly bill” became law, Ansari and his team built a 50,000-square-foot hall where visitors can indulge in a cold one paired with classic comfort foods, including the Pulled Pork Platter. Huge slices of smoky pork are served with fried Thai chili Brussels sprouts and buttery cheddar grits.

This food truck is parked in a bar so you can order quality food and kick back with a cold one. The slow-cooked lamb sandwich with harissa and saffron aioli and dipped in a savory au jus blew Guy away. Guy also enjoyed the creamy lobster mac 'n' cheese topped with sweet corn and crunchy panko.

Pizza has long been a way of life for Chef-Owner Peter Campbell, whose family made pies as a regular pastime. These days, he’s serving artisan pizzas that have won over fans like the DDD crew. Guy stopped in for the Red Wagon Pizza. This meaty pie is slathered with housemade sauce, then topped with a mix of mozzarella and provolone cheeses, a flurry of banana peppers, and meaty ribbons of soppressata and hearty housemade sausage, which makes for a well-balanced pizza that Guy declared “dynamite.”

When Jim Grell opened Modern Cafe in 1994, his goal was to make classic diner dishes with a contemporary twist. The menu includes lamb burger with tomato relish, chicken wings with hoisin sauce, gnocchi with oyster mushrooms and fish cakes, which Guy thought were ''beyond'' tender.

Chef Marla, a native Trinidadian, is bringing a new kind of spice to the Twin Cities. Guy could not believe that the delicious Dhalpourie, made with curried chickpeas and potatoes, was vegan. The oxtail with red beans and rice had a sweet and savory flavor that Guy could not resist devouring.

To get their pub off the ground, Amy Johnson and Jamie Robinson got creative by offering free beer for life to anyone who invested $1,000. Customers may have signed up for the brews, but they’re staying for the food, thanks to a menu of mouthwatering smoked dishes like the 18-Hour Porketta. This meaty sandwich features succulent pork and sauteed onions blanketed with a layer of melty Swiss cheese.

The polka music, Polish party atmosphere and great-tasting food make this establishment a local favorite. Guy thought that the fried potato and cheese pierogi were delicious and he loved the savory and fatty prime rib sandwich. After dinner, don't be afraid to break out some of your polka moves.

Business partners Nikki Berglund and Chef Ryan Nitschke, owners of Sol Ave. Kitchen, are dedicated to serving Happy Food: globally and thoughtfully inspired street food with a Midwest twist to make you feel good. Sol Ave. Kitchen is unique because it uses locally sourced ingredients from area farmers with the intention of serving high quality food from scratch in a fast casual environment.

Rustica boasts a cozy neighborhood atmosphere in the historic 1898 Kassenborg Block building. The Eatery features rustic ambiance with exposed brick creating a warm, comfortable dining experience. Executive Chef Micah Leitel is dedicated to offering high quality, seasonally focused products and executes the diverse menu based on traditional American fare with European influences.

At The Lobster Shanty, you can enjoy lobster pie, lobster mac 'n' cheese and even lobster risotto. But the signature Lobstertini has lobster fans -- and Guy -- taking a second look. With lemon, "lobster essence" and a lobster claw hanging on the rim, Guy calls it an "absolutely lobster martini."

A husband-and-wife team could never find the perfect sandwich, so they started making their own and sharing them with the world. Guy couldn't get enough of the roast beef 1000 with crispy shallots and the pork fennel on a torta roll. Guy guarantees that all the sandwich are "out of bounds."

Chef Jim Casey has dreamt up a menu that takes inspiration from the islands, as it’s loaded with seafood dishes that have a Caribbean twist (lobster and lump crab Creole, anyone?). The flavors of the tropics also shine through in Chef Casey’s assortment of next-level bar eats like the banana garlic chicken wings that Guy described as “a calypso band meets Metallica.”

Classic home cooking with a unique twist is what you’ll get at this gastropub that had Guy declaring it “out of bounds!” One standout that draws the crowds is the Philly Pretzel. This massive pretzel comes stuffed with shredded beer-braised beef shoulder and melted American cheese.

At this eatery the food is fresh, handmade and inspired by nonni. The frutti di mare wowed Guy with its generous portions of mussels, shrimp and calamari on a bed of homemade fettuccine. Another standout is the tender, flaky haddock that comes slathered in a white wine sauce and flanked by a side of pan-roasted potatoes.

This Attleboro, Mass., landmark - currently in its third generation - has been making its French Meat Pies the same way for over 100 years. Try the French meat pie served with mashed potatoes and a gravy that’s got a hint of cinnamon and cloves, which Guy calls "the zip" in the dish.