This cafe is the local hangout where Chef Jim Vandenburg prepares good old Louisiana comfort food. When Guy bit into the smoked prime rib po' boy drenched in au jus and smothered with horseradish, "Angels were singing." Faithful customers applaud the Cajun corn pudding and smoked rib plate too.

The Rivershack Tavern draws a loyal local crowd. While their classically trained chef Mike Baskind does all the basics, like burgers and po' boys, he is known for daily specials including Turtle Soup, Rabbit With Spaetzle and more deliciously creative dishes you wouldn't expect in the average bar.

Located in New Orleans Mid-City neighborhood, Katie's Restaurant is known for serving top-notch local cuisine, including a seafood sandwich so large it's known as The Barge. When Guy Fieri swung by on Diners, Drive-Ins and Dives, he couldn't help but praise the handmade pizza topped with Cajun pork.

At Casamento's Restaurant, the raw oysters are "a tradition," says Guy Fieri. Family-owned since 1919, the classic NOLA establishment is also known for irresistible fried-oyster sandwiches, fried shrimp and soft-shell crab.

Crispy fried oysters on soft (not crusty) white bread make the restaurant's popular dish a perfect alterna-po’boy.

Guy heads to this little Cajun smoke house for a righteous taste of New Orleans. Their flaky hot sausage meat pies are cooled down with a rockin' house-made poblano ranch and the beef tallow fries are “stupid good,” according to Guy.

Husband and wife team Justin and Christy Pitard are putting their twist on local favorites at Avery’s on Tulane. Don’t miss the Oysters Rockefeller Po Boy, made with crispy fried oysters and creamy spinach sauce on a garlic-butter baguette. “That is gangster,” raved Guy. He also loved the Fried Potato Salad, saying, “I am officially, 100% ripping that off.”

What was once a train station is now a neighborhood joint doing everything from scratch, including pimento cheese and fresh-from-the-oven country-style bread. Guy could really tell the difference, especially with the juicy Big Brown Burger made with beef, ham, bacon and a creamy Mornay cheese sauce.

For a Triple D first, Guy headed to Virgil's Cafe for the fried-to-perfection frog legs. Virgil's scratch-made philosophy translates to every inch of the menu, from the Chicken and Andouille Etouffee made with housemade sausage and their very own garlic bread to the perfectly dreamy bananas Foster.

The regulars at Rick's White Light Diner say you'll get lunch and a show when you order from Rick Paul. Guy had front-row seats to the dinner entertainment as Rick served up his authentic Cajun cuisine, like Louisiana crawfish pie and oyster po' boys. Guy says Rick "can't even spell bland."

Parkette is bringing back the golden age of drive-in eateries the old-fashioned way, with classics like the Fisherman's Special and banana splits. Try their Kentucky-style "Poor Boy," double stacked and loaded with fillings, for an irresistible old-school burger your taste buds won't soon forget.

Named after the family's best friend, J.J. McBrewster's is known for scratch-made cooking. Try the hickory-smoked goat platter and mutton dinner. Guy claims the barbecue Melon Sauce at this Western Kentucky eatery should be renamed the "Rich Mahogany" for its dark, smoky flavor.

Smokey Valley Truck Stop lost the gas station part of its business years ago, but the locals kept coming. Guy had to check out the "just-like-Mom-used-to-make" cooking, including fluffy biscuits with handmade sausage gravy, giant smoky burgers and a coconut cream pie topped with toasted coconut.

This Louisville spot evokes the flavors of Ireland with its hearty dishes inspired by owner Michael Reidy’s homeland. “Righteous,” Guy declared after tucking into cabbage rolls stuffed with a wine-and-whiskey-laced mixture of ground lamb, vegetables and seasonings. Another standout is the Cottage Pie, which starts with a comforting stew composed of beef, potatoes, vegetables and Guinness. Once ready, the stew is ladled into a sourdough bread bowl, then topped with potatoes and shredded Cheddar cheese.

Community is at the heart of The Table, which offers fresh American eats made from locally sourced ingredients. Meals here are pay-what-you-can, with some diners opting to help out around the cafe in lieu of plunking down cash. Menu mainstays include the smoked pork sandwich. The pork butt is hit with a barbecue spice rub before being smoked slow and low. The shredded meat is heaped onto a kaiser roll, then topped with housemade condiments: chili mayo and a pickled relish known as chow-chow.