Those unfamiliar with the traditional Hawaiian poke dish can look to Guy for advice. The first time he savored Chef Elmer Guzman's chopped salmon fish poke, he called it mega gangster fresh. But the real surprise was from the mainland fish called oi’o mashed into a "killer seafood gazpacho."

Three guys from Georgia brought down-home cooking with a slice of paradise to Down the Hatch in Maui. They started out serving shave ice drenched in their special fruit syrups and later expanded to a neighborhood joint with killer sandwiches. Their best-selling dish is the lobster and crab grilled cheese served on Hawaiian sweet bread and doused in lemon beurre blanc. 

In addition to its extensive wine menu (as every osteria should have), Matteo's Osteria has classic Italian fare such as salad, pizza and pasta with some vegan options.

Mick Fleetwood of Fleetwood Mac serves up rock and roll next to his favorite recipes including a dish inspired by his mom’s best chicken recipe. Bitty’s herb-roasted chicken is marinated, sous vide and then seared to achieve a harmonic conversion of super crispy skin and mouth-watering tenderness. Bourbon-glazed pork belly and Sammy Hagar’s favorite, Beef Wellington, also steal the show. “It looks high end but it eats comfort,” Guy said of the spot-on dishes. 

Chef Joey Macadangdang is a student of Hawaiin culinary arts, as evidenced by his carefully and artfully prepared dishes made with fresh ingredients like fish, pork, okra, long beans and eggplant. The menu also reflects the Filipino, Chinese, Japanese and Portuguese flavors that inspire the food.

Chef-owner Kevin Laut has been slinging wood-fired pizzas from a custom trailer he built himself since 2009. The dough he uses for his thin-crust pizzas is made daily, by hand, on the cart. His signature creation, the Lilikoi pie, was inspired by the flavors of Hawaii. This beauty comes loaded with yellow passion fruit glaze, sweet peppers, mozzarella cheese and pulled pork.

Guy's visit to Nana's was a lesson in sustainability. Run by a crew of four siblings and Nana, their mother, the restaurant is all about local, organic produce. On Triple D, Guy devoured the sizzling pupusas. As for the shrimp and oyster po' boys, you could eat those morning, noon and night.

A mother-son duo brings the flavors of Costa Rica to Chicago at the family-friendly Irazu. On Triple D, Guy sampled two traditional dishes: classic fried Chicarron with pico de gallo; and Pepito sandwiches made with steak, onions and black beans, before telling Chef Henry Cerdas, "You rocked it."

Guy says, "the pork chops are the size of Cleveland"; they're so enormous, they can easily be a combo of two chops made into one. Paris-trained Chef Rick Valenzuela serves up unique concoctions like Rick's salmon in Potato, which is glued together with his salmon paste.

Although Glenn's Diner steps outside diner norms with a menu boasting 16 different kinds of fish (including a few straight from Hawaii), Guy was surprised to learn they do breakfast their way too. Here, you can order more than 25 kinds of cereal, everything from Cap'n Crunch to Cheerios.

From roasted chicken to oxtails to empanadas, Guy's a fan of the traditional Belizean dishes served at Garifuna Flava on the south side of Chicago. Chef Yolanda Castillo treated him to homemade hudut baruru, or mashed plantains, with tikini, a peppery cabbage and fish stew, on Triple D.

On Food Network's Diners, Drive-Ins and Dives, host Guy Fieri discovers the Gailwood Cook Shack, a BBQ RV in Chicago, IL, that brings North Carolina-style pulled pork to just about anyone in the area.

Del Seoul is owned by a brother and sister team who turn out creative Korean cuisine with California influences in Chicago. Be careful, you might start dreaming about the crispy K-Town Chicken Wings.

Chef Michael Kornick is making more than a dozen types of gourmet burgers. The unique and contrasting "monster flavors" of the bison burger with blueberry barbecue sauce, goat cheese and marinated onions impressed Guy. He also enjoyed the salmon burger with Thai curry mayonnaise and Asian coleslaw.

With a name like Pizzalchik (a union of pizza, salad and chicken), you can expect that this place will serve mighty creative fusion pies. Go whole hog with the two-in-one barbecue chicken-topped Effin Good Pie, which also corrals pineapple, bacon and green onions. Or try Guy’s fave, the Wild Forest Mist, studded with freshly ground elk sausage and wild mushrooms, which he called “the perfect combo.”