Owner Luis Garcia and his mother are cooking up authentic bites from Puebla, Mexico, their hometown. Nothing here comes from a can including the tomatillo sauce for the chilaquiles verdes with chicken, which Guy absolutely adored.

Chef Mary Ting Hyatt was planning on being a schoolteacher but decided to open a bagel restaurant instead and ended up starting a bagel revolution in the Boston area. Customers rave that her house-made bagels and bialys are some of the best they’ve ever had. Her version of a BLT is made on a fresh onion bagel with spicy cream cheese, slow-roasted tomatoes, lettuce and a mound of crispy bacon. “You’re a dangerous woman,” said Guy after tasting the sandwich.

When it comes to New Orleans-style cuisine, no one adds as much flair to their cooking as Chef Rembs Layman. The confit pork belly corn dogs with a side of pickled habanero and onions electrified Guy’s taste buds. Fans adore the shrimp and grits, gumbo and beer-batter crepes.

Head here for American diner staples with a vegetarian makeover, as well as fresh baked goods from the restaurant’s 100-percent-vegan bakery. Try the fluffy pancakes topped with your choice of caramelized banana butter or mixed berries and coconut whipped cream. Dinner options include a hearty shepherd's pie (a combination of quinoa, button mushrooms, peas, carrots and corn).

Mr. Bartley's Gourmet Burgers' success can be attributed to big flavors and a history of celebrity drop-ins, including Jacqueline Onassis, Bob Dylan and Johnny Cash. Guy barely fit his mouth over the Harvard (pronounced HAH-vud) Double Burger. As for the onion rings — eat those by the handful.

At this authentic eatery, you're getting real Greek food made by two brothers who once left Greece to go to college and ended up serving their mother's recipes at Greek Corner instead. Enjoy a meat attack, just as Guy did with the "tetris of meat and lamb" in their layered meat gyro.

After owner Mark Romano won awards at his other restaurant for the best fried chicken in Boston, he decided to open up this joint to focus exclusively on the dish. His chicken is tender and crispy, and pairs well with his drink menu, which is an entire lineup of classic Tiki drinks, like the Mai Tai and the Painkiller. Guy and Hunter also loved the barbecue gumbo.

Not just the name of this restaurant is unusual -- its menu is chock-full of dishes totally unexpected in a beach town like Cape Cod. Instead of fried clams, you’ll find dishes like pulled pork with smoky cheddar sauce on a scallion scone. “It’s different, it’s refreshing, it’s creative,” Guy said when he stopped in on Diners, Drive-Ins and Dives.

Want to fuel up for the day with a hearty morning feast? Follow Guy’s lead and head to this spot that’s serving up filling breakfast dishes made from fresh, local ingredients. Breakfast is served all day, but come lunchtime, you can also get standout sandwiches like the Cab, which comes piled with slice upon slice of chicken breast topped with melted cheese, bacon and avocado.

This quaint Cape Cod cafe is open year-round, serving up pastries, sandwiches and soups that made a fan out of Guy. “It’s just what I wanted when I pulled up — little cottage tucked away in the woods … grabbed some sausage and kale soup,” Guy declared. A menu favorite, the Portuguese kale soup combines homemade chicken stock with linguica sausage, kale, kidney beans, russets and plenty of hot sauce.

Tucked away by the spot where the ferry leaves for Martha’s Vineyard, this harbor hideaway offers outdoor dining and fresh seafood dishes like the Baked Stuffed Scrod. For this dish, cod that’s been plucked straight from the bay is stuffed with a rich filling of lobster tail meat, cracker crumbs and melted butter. “It tastes bright and fresh and like the sea,” Guy enthused about the dish.

Charlie's Diner is running a diner the classic way, with three generations of the same family behind the counter. As Guy learned on DDD, the big menu includes all the diner favorites done to perfection, including corned-beef hash, fried clams and homemade mac and cheese.

What is the Polish version of a ravioli called? A pierogi, of course! And as the name suggests, that’s what this place is all about. There’s a rotating menu of pierogis, with more than 103 varieties in owner Patti Geary’s repertoire. Guy couldn’t pass up the chance to tuck into the most-popular option, the cabbage and pork pierogi. “I’m in pierogi paradise,” Guy declared after biting into the buttery dumpling stuffed with a well-seasoned mixture of onions, ground pork, sauerkraut and cabbage.

Chef Mike Marone is putting his funky touches on traditional Irish pub food at Galway Bay Irish Pub. The low-key, casual environment is serving what Guy likes to call “Irish sushi” — steamed cabbage leaves stuffed with potato and corned beef, and served with a whole-grain mustard sauce.

At this dive "there are no strangers, only people you haven't met yet." The chipotle habanero barbecue sandwich with coleslaw and a light tangy barbecue sauce was the highlight of Guy's visit. Locals can't get enough of the Baltimore-style steamed shrimp and the crab cake sandwich.