At BB's Lawnside BBQ, it's one juicy Kansas City-style barbecue plate after another. Lawnside still uses the original 1950s smoker for their burnt ends and hickory-smoked pork spareribs. For a real treat, try the BBQ Sundae, a three-layered Mason jar of pit beans, coleslaw and pulled pork.

After retiring from his longtime job in the pharmaceutical industry, chef-owner Rob Joseph decided to bring authentic dishes from Australia to the Midwest with this creative bakery. His most unique item is the Pork and Fennel Sausage Roll: pastry dough that’s layered with butter, folded 1,000 times and wrapped around a tender house-made sausage. Guy had never tasted anything like it: “That is its own entity, and it is dynamite,” he said.

What else can you ask for besides a music venue with homemade food? Guy says "they don't skimp on the goodness at this pub-grub joint," and would you want them to? This is where you want to go to hear music, have a meatloaf sandwich and have a good night.

At PotPie, a menu of simple, refined dishes draws the crowds. Here, pot pie gets the French treatment, resulting in a mouthwatering dish made of fresh chicken, veggie-laden broth and puff pastry. Guy can’t get enough of this Frenchified comfort-food staple, which he calls “creamy” and “delicious.”

This sandwich shop isn’t for vegetarians: most of their dishes are centered around beef and pork, which are all fresh cuts from the in-house butcher. Go all in and order the Big Pig sandwich: a pulled pork burger patty and fried pork tenderloin are topped with a trio of cheeses, barbecue sauce, picked jalapenos, nduja sausage and house-made ranch. Guy also loved the Short Rib Burger, which he called a “flavor punch."

This modern Scandinavian eatery is bringing one of a kind dishes to the Midwest, like their savory take on strudel. Instead of a sweet filling, they stuff the typical puff pastry with a mix of roasted mushrooms and goat cheese before baking. The crispy pastry is then served over a cream made with aquavit, a Scandinavian spirit similar to gin, and is drizzled with a mulled wine sauce. One bite of the dish immediately reminded Guy of food he had as a student traveling in Norway: “The concentration of flavors is through the roof,” he said.

You’ll find more than traditional Mexican food at this inventive taco joint. At Kansas City Taco Company, Arthur Leduc packs all kinds of funky regional and international flavors into tortillas. A local favorite is the Cowboy Burrito, which highlights the classic flavors of Kansas City. To make it, a flour tortilla is packed with pulled pork and hot chorizo and then deep fried. It's then slathered with a gooey, house-made queso blanco and served with rice and spicy pinto beans. “You know what that’s lacking?” Guy asked after a bite. “Nothing!”

Not your typical run-of-the-mill soup and sandwich shop, Happy Gillis Cafe is owned by a husband and wife duo known for flank steak sandwiches marinated in cola and wine. "It's so outside the box," says Guy. Locals chime in: "You can taste how much they love food here."

Fueled by tradition and strong family ties, this Greek diner is serving old-school menu items as well as some crazy new ones. The stuffed grape leaves, from a family recipe, were so good that Guy wanted to take some home. The unique German-Asian fusion sour beef and dumplings taste great too!

Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri, discovers The General Store in Silver Spring, MD, a 19th century post office turned restaurant cranking out American standards like corndogs and chicken 'n waffles.

This original Worcester Diner car #790 serves everything from burgers to Greek stuffed flank steak roulade. The ingredients here are all fresh and prepared by hand. Guy was impressed by the Mojito-glazed duck and recommends the potato hash, which they’ve been frying up for over 50 years.

Guy's visit to the Maine Diner had him sampling "Maine in a bowl." The signature Lobster Pie contains fresh Maine lobster meat with a delicious, secret stuffing baked in a casserole dish. But for more than just a pie, try "The Triple D," which comes with chowder, lobster pie and a codfish cake.

If Guy was "jammin' like you're clammin'" at Bob's Clam Hut, you might be too. They've been doing clam dinners the same way here since the '50s. Get an order of Bob's clams, in which whole belly clams are dredged in a corn-and-white-flour blend, or try Lillian's version, in which the clams get a milk-and-egg wash before frying.

Host Guy Fieri, of Food Network's Diners, Drive-Ins and Dives, drops in at Porthole Restaurant in Portland, ME, where an 80-year-old waterfront spot is serving up boat-to-table fresh lobster on a house baked brioche.

Every November, Becky's Diner pairs Thanksgiving dinner with the local catch of the day, going "outside of the box and not stuffing turkeys," but lobsters instead. Not visiting for the holiday? Any day of the year, the seaside spot offers family favorites like lobster rolls and fried clams.