Chef and Owner Angela Kora was a mechanical engineer before bringing her attention to detail to the baking world. The menu at Ethos Bakery & Café is designed around fresh, local fare. The bakery even mills their own grain on site. Guy was enamored with the Salmon Gravlax. “You want to slow down when you eat it to appreciate the depth ... Love this,” he said. He was also impressed by the over-the-top Ethos Burger which is served on a house-made croissant bun with a bacon and braised leek topping. That one of the most outside-of-the-box burgers I have ever had on DDD,” said Guy.

Chef Porter Kinney is serving up monstrous meat and more at Porter’s Real Barbeque in Richland, Washington. The restaurant uses applewood and cherrywood to make favorites like the gigantic smoked beef rib and bacon-wrapped jalapeno poppers.

Owner Vinny Marim and his son Charlie are serving sweet and savory specialties at this bakery in Pasco, Washington. The Cuban Sandwich is a standout, made on house-made baguette with slow-roasted pork, slathered with their house-made hot sauce, ham and Swiss cheese.

The Folder Pie is the place to go for stuffed Italian specialties like calzone and stromboli. Chef Dale Leikam wraps savory and sweet toppings into his signature pizza dough. “If it’s funky I’ll find it, and you might be getting the freaky-funky award,” said Guy after trying the Chef Dale's wild and delicious creations.

Guy calls Kounty Quarthouse’s Chef Beth Cherny “gangster” for her no-fuss way of cooking. Don’t miss her chipotle brisket, which is stacked on top of cheddar biscuits and served with chipotle sauce made from scratch. The pork belly sandwich with slaw and Asian barbecue sauce is another standout.

What started as a way to put her sons through college has turned into a full-time career for Voula and both her sons. On Triple D, Guy fills up on Voula's Greek Hobo scramble made with Greek sausage and her unique "Chinese Pancake." Take a pancake, add ham, then crack an egg right in the middle.

Known for its old-school pub menu and local craft beers, The Red Door is a favorite among locals. You can't go wrong with the fish and chips—the cod is super crispy on the outside and perfectly flaky on the inside. The beef dip sandwich, made with prime rib, is another great option.

Stop by Pizzeria Credo for a selection of wood-fired, Napoletano-style pizzas made with homemade mozzarella and imported tomatoes. If you're craving pasta, the Seattle joint also takes on classic dishes such as Linguine Alfredo, Penne Carbonara, Pappardelle Bolognese and more.

This restaurant specializes in Russian piroshki; they serve 20 different varieties of the savory, pastry-wrapped pockets. They are also dishing out traditional soups, dumplings, salads and more. Guy gushed over the Pelmeni, chicken-filled dumplings in a steaming broth. “I came here for the piroshki, but this soup is stealing the show,” he said.

Guy says "they're knocking out the real-deal food from Trinidad" at Pam's Kitchen with dishes like Spicy Jerk Chicken and Pelau. A must-try is the Dahlpuri, an unleavened bread stuffed with yellow split peas, then rolled up and cooked to order on the flattop.

Chef Lakis Kazakos converted his auto repair shop into a Greek taverna and is now serving up his mom's recipes. Guy could not get enough of the keftethes, which are lamb sliders flavored with mint and parsley. The saganaki, fried cheese, was also "off the hook." Locals enjoy the lamb gyro the most.

This outdoor oasis serves seafood caught straight from San Lucas Bay. Guy sampled the stuffed fish drenched in a rich lobster reduction, whose freshness factor left him impressed. Stopping by for breakfast? Try the chilaquiles: a tasty mix of tortilla chips, cheese, shredded chicken and salsa.

Overlooking the beautiful marina, Tiki Bar is not your typical Mexican restaurant. It’s serving up some of the best sushi in Cabo. Guy can’t get enough of the Heavy Nagasaki featuring layers of fresh fish inside a butterflied shrimp roll, which is fried and then drizzled with homemade eel sauce.

Owner Abel Expósitio worked for many years in the Cuban cigar business before opening Casa Abel, a one-stop shop for both cigars and classic Cuban dishes. Follow Guy’s lead and order the carnitas, marinated pork that is fried on low heat to preserve its tender quality. The pork is served with a side of fufu, a mashed plantain dish seasoned with lime.

Al Carbon boasts a unique indoor wood-fired barbecue, enabling Chef-Owner Ivan Rodriguez to grill up delicious Cuban classics. The restaurant’s ingredients are sourced locally and handled skillfully to ensure maximum flavor. The signature pulled lamb is made with ribs that have been salted for 21 days before cooking, making for a dish that left Guy impressed.