This bar offers 90-plus beers, but Guy homes in on the unusual eats. He raves about the “dense, big flavor” of the wild boar meat used in the sliders. A topping of pickled carrots and ginger dressing cuts the richness of the meat, making for a combination that was “built to go together,” Guy says.

Sláinte puts a distinctly Baltimorean spin on the classic Irish pub, with excellent seafood dishes like gumbo packed with shrimp, crayfish and Maryland blue crab. Chef Chris Marquis puts a Korean spin on Irish pub classic corned beef, revamping the dish as hearty bibimbap.

Want a little punk rock with your pizza? Johnny Rad’s specializes in pies like the Trainwreck, which features mushrooms, spinach, olives and fresh mozzarella — a vegetarian pizza that is hearty enough to keep carnivores happy. Prep for the pizzas with an order of vegan chili, hush puppies or fried risotto balls.

The starter for the dough from this pizza shop is from an Italian island and is 200 years old. The "crazy good" Bacon and Clam Pizza impressed Guy with its generous amounts of toppings, great texture and chew. He also appreciated the salami and beef filled fried ravioli with marinara dipping sauce.

Swallow at the Hollow is a dive with a catchy name, but it’s the food you won’t forget. Guy was reluctant to try the Honey Ghost wings, which feature fiery ghost peppers in the sauce, but he found the wings to be perfectly balanced, with the right amount of heat and sweetness.

The food at Marjie's Grill is a completely unique amalgmation of Southeast Asian and New Orleans’ influences. Chef Marcus Jacobs combines Gulf Coast ingredients with Thai, Vietnamese and Laotian spices. “You know what you’re doing,” said Guy, after trying their Honey Butter Yardbird and Crispy Pork Knuckles.

This third-generation family-owned diner serves classic Greek- and Maryland-inspired fare. Guy loved the meaty texture and generous portions of the crab cakes. The spanakopita, cooked according to the family recipe, sent Guy head over heels when he experienced its cheesy flavor.

Clementine is a farm-to-table joint that’s turning heads not just for its philosophy, but also for its delicious food. Chef Winston Blick cures all of his own meat, including bacon, which stars in his house-smoked bacon-wrapped meatloaf. Blick’s menu also features excellent lesser-known cuts of meat, like Asian-style braised pork cheeks.

If this spot deserves fame for one thing, it’s the crab cakes. As Guy puts it, “This is 95 percent crab, 5 percent binding.” The crab cakes — which are about the size of your hand — are packed with fresh Maryland lump blue-crab meat. Another worthwhile menu item is the massive Seafood UFO. The oversized slices of bread that hold this sandwich together can barely contain all the fillings: colossal crab cakes and crab-studded mac and cheese balls, along with mounds of fried shrimp, fried oysters and shrimp salad.

On Diners, Drive-Ins and Dives, Guy and Duff stop by one of Baltimore's finest. From beef to turkey, Chaps Pit Beef infuses each bite with a hint of smoky charcoal goodness. Either way you cut it — rare, medium rare or well done — Chaps knows mouthwatering pit beef.

The most-famous dish at the Blue Moon Cafe in Baltimore is the Cap'n Crunch-encrusted French toast — two breakfast classics that taste great together. Guy loves owner Sarah Simington's homestyle dishes, calling them the definition of comfort food. Duff favors the Sweet Baby Jesus with Scrapple — layers of fried hash browns, crabmeat, cheese, tomatoes and eggs, smothered in housemade hollandaise.

The Little Jewel of New Orleans provides popular dishes based on the rich and varied culinary traditions of the City of New Orleans. They pride themselves on authenticity, as demonstrated by all of their sausages, cooking meats, baked goods, desserts and dressings made in-house. The Little Jewel of New Orleans also hosts a Southern market and delicatessen, which makes available many of the popular as well as "harder to find" items from Louisiana (and the South in general), while offering everyday convenience items to the public at large.

At Mahony's, Chef Benjamin Wick's isn't just making sandwiches, he's making po'- boys 22 different ways. Guy chowed-down on the Peace Maker, a po'- boy stuffed with fried oysters, bacon, and cheddar. For dessert, Guy had a slice of the sweet potato crunch pie.

The Broadway Diner in Baltimore is a family-owned restaurant known for delicious food and huge portions. In fact, Guy called the diner's Broadway Festival ''a seafood buffet for 90.'' Guy also thought that the Potato Crust Salmon was ''one of the coolest things I've ever seen on Triple D.''

Kansas native Chad Cooley delivers the smoky flavors of his home state to Kentucky by way of this barbecue joint. “Good smoke, nice rub” Guy said after tearing into a basket of chicken wings. The wings are hit with a spice-laden dry rub, smoked over hickory wood, fried and then dusted once more with dry rub before being served with a side of buttermilk ranch dressing. Another standout are the beef ribs, which are paired with pickles made from a recipe handed down from Cooley’s mom.