This third-generation Hawaiian restaurant has been making traditional island plates since 1947. The iconic Lau Lau pork dish consists of pork wrapped in taro leaves. The beef Pipikaula most impressed Guy on his trip; it's marinated, hung to dry and then grilled and sliced right on the flat top.

When this bar opened, it was all about craft brews and music, but soon the burgers (almost all named for bands) caught on. Graham Elliot is fan of the Mastodon, a beefy patty topped with strips of crispy bacon and a squirt of bourbon-laced barbecue sauce, plus a slice of melty cheese and a pile of fried onions. It’s the perfect fuel for rocking the night away.

Since 1939, White Palace Grill has been open 365 days a year, making it a Chicago landmark. Even with a 24/7 routine, owner George Liakopoulos insists on a menu that's 99-percent scratch made. Guy loved the service and the homemade biscuits and gravy. The veal parmesan? That's "the real deal."

Get drunken salmon gravlax made with aquavit and other new twists on traditional Nordic food at Tre Kronor. Try the classic Swedish Meatballs with mashed potatoes and lingonberry sauce and the Danish Aebleskivers made with apples to satisfy your sweet tooth before heading out.

The Depot Diner is operating under new ownership since Triple D stopped there, but don't worry about missing out on Thanksgiving flavors with that famous turkey sandwich because they're still making it the same way. Come ready to eat with your hands and use lots of napkins.

For more than 80 years, Tufano's Vernon Park Tap has been dishing out old-school Italian dishes. The James Beard award and solid Chicago fan base prove the quality of their classic dishes. The way Guy sees it, their signature lemon chicken is nothing short of a "bodacious bird."

As a Jewish food specialist, Ted Allen calls Manny's noodle kugel "classic" and a "great way to gain a lot of weight." The kugel in itself merits a trip to Chicago, but diners nationwide head to Manny's for all the tasty Jewish fare, including the chicken soup and massive corned beef sandwiches.

Peruvians and Chicagoans both head to Taste of Peru in Chicago for authentic chicken tamales, Anticuchos (beef heart kebabs) and Guy's favorite: Lomo Saltado. Along with succulent fried beef, onions and tomatoes, this dish adds french fries, making it what Guy calls "right on-point goodness."

Thin-crust pizza may be blasphemy in Chicago, but The Original Vito & Nick's thin-crust pizza has been winning over locals for more than 90 years. Guy dropped by for the signature cheese and egg pizza. Stop by if you want a slice because Vito & Nick's doesn’t deliver.

All the recipes at Zest! come from owner Valerie Vanderpool’s imagination -- and lucky for Guy, she's willing to share. On DDD, Guy demolished the tomato bon bons. As for the fried chicken breaded in Asiago cheese and served with rosemary-Gorgonzola polenta, that's just 'golden-funka-cruncha."

This family-operated restaurant has some of the best and most authentic Chinese barbecue in Chicago. Served up Hong Kong-style, menu highlights include peanut butter egg rolls, crispy Beijing duck and a whole roasted suckling pig that Rahm Fama says is "mouthwateringly delicious."

Smoque is all about barbecue tradition; even the baked beans are infused with smoky flavor. The ribs are simply irresistible, as they’re coated in a Memphis-style dry rub and glazed with a sweet, tangy barbecue sauce. Guy can’t get enough of the brisket, which he declares “capital T, tender.”

You can't get more Honky Tonk than the Memphis in May award-winning pulled pork that's served at this Chicago championship-BBQ eatery. From St. Louis spares to baby backs to the big beef short ribs, they're serving up real-deal slow cooked barbecue with three signature sauces.

This bar doesn't know the meaning of pub food. They're nixing regular fries and burgers and adding in none other than head cheese (that's pig's head) charcuterie. Or, try a duck and Gruyère crepe. Add a side of frites to that and order from the lengthy menu of beers, and you'll never barhop again.

At this mobile restaurant the shrimp is always fresh and the customers are always happy. Guy loved the crunchy coconut shrimp, while locals couldn't get enough of the spicy and lemon pepper shrimp. In addition to shrimp, the truck sells delicious Korean BBQ short ribs.