Guy stepped into BBQ Shack with one thing on his mind: whole hog barbecue. BBQ Shack has plenty of the "flavor galore" pulled pork as well as mouthwatering brisket and ribs. But for a real BBQ Shack experience, you must try the spicy jalapeno poppers known as Atomic Buffalo Turds.

Score a table at this tiny spot and you’ll be rewarded with a pour of crisp txakolina and a plate of boquerones, pristine anchovy fillets perched on smoky grilled baguettes. For your main, order the cataplana. This tomato-and-anise-flavored stew is larded with bits of cobia collar and fresh shrimp.

Guy couldn't help but drive his fire-red Chevy up to Dell Rhea's Chicken Basket. The iconic restaurant off Route 66 makes 2,000 pounds of their world-famous slow-cooked chicken each week. Guy loved the chicken, and nicknamed Chef Patrick Rhea "Captain Creamy" for the scrumptious mac 'n' cheese.

Following his nonna's recipes, Chef Anthony Pinello and his mother are cooking "real deal" Italian food. Guy swooned over the Sicilian schiacciata filled with ham, pepperoni, peppers, mild giardiniera and mozzarella. Customers on-the-go enjoy the homemade frozen soups and Italian deli meats.

From barbecue to Tex-Mex, Chef Chuck Pine is serving up all types of Southern comfort food. The "incredible" cochinita pibil captured Guy's heart with its delicious shredded pork and spicy habanero salsa. Regulars enjoy ordering the full slab of ribs, catfish po' boy and chicken fried chicken.

Don't judge a book by its cover at this 80-year-old joint serving classic burgers, steaks and pasta dishes. Try the best-selling Whiskey Shrimp that Guy called "dynamite." Surf 'n' turf lovers should indulge in the conch and filet mignon duo that’s got a bit of Cajun spice.

Housed in a former military Quonset hut (think of a giant metal meatloaf), Charlie Parker's is serious about its portion sizes. Guy loved the 16-inch pancakes but had a field day with the "Horsehoe" dish, made to order with your choice of bread and meat and topped with cheese sauce and fries.

Latin fare meets traditional Asian dishes at this Chicago hot spot. From pork carnitas pho soup to arrozo con edamame, Saucy Porka brilliantly balances the fusion of flavors. We recommend trying the Asian Style Paella (Chinese Lap Chang pork sausage, spicy sausage, pork carnitas, edamame, bean sprouts and scallions) or the Pork Pozole (smoky guajillo peppers and tomato base soup served with pickled cabbage, cilantro and corn tortillas).

Visit one of Cemitas Puebla’s locales for a rare breed of sandwich and a taste of Mexican history. This eatery is the only one of its kind in Chicago serving cemitas, authentic poblano sandwiches made on sesame seed rolls slathered with avocado and chipotle adobo, then stuffed with meaty fillings.

Chef Harry Kempf has brought classic and comforting German dishes from his homeland to Chicago. Guy enjoyed the "big flavor" and tenderness of the sauerbraten and the rindsrouladen, a beef roll. Loyal customers enjoy the liver dumpling soup and listening to the live polka band.

If you are in the the River North region of Chicago and craving old school Italian head to Danny Alberga’s Bella Luna Café. Try the crispy deep-dish sausage pizza with hand-crushed tomato sauce and the massive handmade sausage ravioli.

At this food counter, Chef Will Song is cooking up some "righteous" all-American classics with a Korean spin. The umami burger topped with truffled mushroom duxelle, sun-dried tomato confit, and togarashi mayo sent Guy to euphoria and he couldn't get enough of the Korean Philly cheesteak eggrolls.

Two chefs used their life savings to start this gourmet fast-food restaurant. Guy says that the foie gras with fries is "decadent" and perfectly medium-rare. The pork belly po' boy with maple mayo Guy described as "chicharrones meets pulled pork." Still hungry? Try the beer-battered fish and chips.

Alberto Gonzalez may have left Cuba, but he brought his grandmother's recipes so he could continue to cook rich and savory Cuban cuisine. Guy was impressed by the balance of flavors found in the fricase de pollo served with rice, beans and maduros. The slow-roasted pork pleased Guy.

Whenever Guy is rolling through Chicago he stops to eat at La Scarola. Chef and owner Armando Vasquez’s serves up unbeatable Italian food and a welcoming atmosphere that Guy can’t get enough of. To make Guy’s go-to order, Veal Chop a la Gabe, a huge 10-ounce pork chop is pounded thin, breaded and fried until crisp and then topped with a lemon, garlic sauce.