Locals head to this former tire shop for a taste of seafood served Florida-style. Owner Nichelle Thurston lures in the crowds with delectable dishes made from her grandfather’s recipes. One bite of the full combo platter and Guy was hooked. This seafood-centric dish comes heaped with jumbo shrimps, a snow crab cluster, smoked sausages, an ear of corn and a Cajun boiled egg, all doused in a Cayenne-spiked sauce. Another hit is The Hulk: a housemade waffle topped with fried lobster and shrimp.

Seither's Seafood is a funky, fresh seafood stop where cuisine and creativity collide. Chef and owner Jason Seither grew up on the Bayou boiling crawfish with his dad and cooking with his mom. He takes the best local, old school ingredients and adds his own wild style to his dishes. The Volcano is like an upside-down Asian-style taco salad with fresh ahi, crab salad and shrimp. The Totem Pole is a towering dish of crab stuffing, crispy soft-shell crab, fried eggplant and a shrimp kabab.

Guy made his first bagel thanks to Surrey's Cafe & Juice Bar. All the bagels at Surrey's are handmade and go great with handmade lox or one of Surrey’s fresh-squeezed juices. But they've got the New Orleans classics too. How about boudin hash packed with savory andouille?

Looking for a killer Thanksgiving meal, Mardi Gras style? This former butcher shop turned sandwich shop may be the stop you've been seeking. Get a taste of New Orleans with every bite of your turkey loaded with oyster stuffing, but don’t leave before trying the pumpkin bread pudding.

A family-owned eatery located in a charming century-old building, Joey K's is the place to go for "a real taste of Louisiana soul food." Many items on the menu, like the popular Shrimp Magazine, are named after local streets. Also try the classic Red Beans and Rice, Fried Oysters and Jambalaya.

Chef and Owner Mason Hereford somehow manages to make crazy, off-the-wall cuisine feel familiar. He makes homemade head cheese for the Hog’s Head Tacos and also serves a delicious vegetarian Collard Green Reuben.

Everything at this Big Easy spot comes out of the smoker, from racks of ribs, pork butt and brisket sandwiches to Cajun sausage and even salad dressing. Guy calls their special North Carolina-style sauce, made with apple cider vinegar, brown sugar, pepper and cayenne, "an orchestra of flavor."

Ever tried Lavender Honey-flavored ice cream? How about Sweet Potato Sassafras Praline? The only place that has unique flavors like these is The Creole Creamery in New Orleans. Guy called Head Chef Bryan Gilmore a wizard, and it's easy to see why — he's made over 400 flavors of ice cream.

The Old Coffeepot is more than 100 years old and yet its recipes embody a fresh, classic take on New Orleans French Quarter cuisine. It was the first time Guy witnessed tomato sauce in jambalaya. The from-scratch green bean casserole was also seriously tasty with its thick cremini mushroom sauce.

The only place to find authentic Coney Island-style hot dogs in Baltimore is at G&A Restaurant, owned by Andy Farantos. Their Coney Island chili sauce — or, as Guy calls it, their ''crazy meat concoction'' —combines ground beef with chili powder, celery salt and other secret spices.

This small joint specializes in one thing only: pasta. Guy digs the tagliolini pasta topped with baby clams, whose simple ingredients combine to create lots of flavor. He also raves about the handmade ravioli with a filling made from mushrooms and various cheeses, calling it rich, light and earthy.

DiPasquale's bills itself as "your place for everything Italian." Guy would agree, as they sell their own homemade bread, cannoli and mozzarella right next to the aisles of Italian goods and imports. Guy devoured the Sicilian favorite, arancini, calling it a "winner-winner rice ball dinner."

Piece of Meat, a full-service butcher shop and restaurant in New Orleans, was the brain child of chefs Leighann Smith and Daniel Jackson. Aside from unbeatable house-smoked and cured meats, they’re adding their own twist to local favorites. To make the Boudin Egg Rolls, they wrap house-made boudin sausage around pepper jack cheese and then roll it into wonton wrapper and deep fry it. “That wrecks boudin for me from now on,” said Guy. “You take things that people love and you show them how great it could have been for all these years.”

Every dish at Parasol's Bar & Restaurant is made with tender loving care. As Guy soon discovered, that means po' boys stuffed with "capital-T tender" roast beef. But the real heavy hitter had to be the quintessential New Orleans muffaletta sandwich. Guy called it an absolute must-try.

This spunky Bywater restaurant brings New Orleans flavor to Chinese food with crawfish-packed fried wontons, tingly MaPo Dauphine with tofu, and Bywater Eggplant, spiced with gochujang.