Star Noodle boasts an innovative menu of island-inspired Asian fare like hapa ramen (which features fresh noodles cranked out daily on an 80-year-old machine from Japan). Guy raves about the Vietnamese Crepe: a crunchy shell stuffed with a coconut milk-laced mixture of shrimp and pork. It’s served with fresh lettuce leaves to create make-your-own wraps. “This might be in the top 25 most-unique items I’ve ever seen on Triple D,” Guy says.

Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, uncovers Donnie Mac's Trailer Park Cuisine in Boise, ID, a tire store turned diner where they'll put just about anything in their mac and cheese.

Owner Chris Schobel grew up smoking meats in Pennsylvania, so when he moved to Maui in 2013, he decided to revive a struggling barbecue joint. Schobel’s style borrows from both North Carolina and Texas: The ribs are hit with a dry rub, smoked for five hours, then served with a vinegar-laced barbecue sauce that incorporates beef fat for added flavor. A standout side is the cornbread made from a creamed-corn batter.

Join host, Guy Fieri, of Food Network's Diners, Drive-Ins and Dives, at Donn's Hilltop Cafe & Kodiak Grill in Boise, ID, a local landmark that was brought back to life and is now serving up some classic American cuisine.

Most drive-ins serve burgers and fries, but here a gourmet chef is dishing out delicious meals to the cars that roll through. The prime rib, a Friday and Saturday special, was "out of bounds" according to Guy. The finger steaks with cocktail sauce and the meatloaf sandwich are also delicious.

Located on Boise, Idaho's, Basque Block, Bar Gernika is serving up Basque comfort food. Guy loved the marinated pork and peppers in the Solomo Sandwich. The lamb grinder was "nice and juicy" and Guy drained the accompanying au jus. Feeling brave? Try the beef tongue served in a garlic tomato sauce.

Stop by this Japanese-Hawaiian comfort food spot for more than just burgers: they also pride themselves in making fresh sushi rolls, which their futuristic Sushi Robot can do at the speed of 1,400 rolls an hour. While most of their fish is caught off the island daily, one of the freshest fish is flown in from Alaska: the cod used in their Misoyaki Fish Burger. The fish is marinated and broiled until tender, topped with a miso sauce and a fresh arugula salad and sandwiched on a locally baked brioche bun. Guy loved how fresh the sandwich is. “When you are going to come to the islands and enjoy a fish sandwich, the last thing you want is to have it fried,” he said.

For a taste of traditional Hawaiian food, head to this spot where chef and owner Zachary Gibson has been serving local favorites for 17 years.

This unassuming joint is tucked away in a strip mall, but don't let its no-frills appearance fool you. Inside you'll find bright sushi rolls made from fish so fresh it's pulled straight from owner Shawn Steadman's boat (affectionately named the Shiso Phat). "It's so fresh it's almost jumping into my mouth," Guy said of the TNT, a shrimp tempura roll topped with ahi poke. Another standout is the lilikoi ice cream: a tangy frozen treat made from Hawaiian passion fruit.

While this pirate-themed restaurant has an international menu, their focus is local: 100% of the profits made go to running a local community center. Chef-owner Nick Traxler’s menu was inspired by his travels around the globe, and is full of surprising dishes like the Whiskey Thai Chile Pork Belly Lumpia, a crispy Filipino spring roll that’s served with homemade Irish cream sauce. Other notable menu items include unusual meats like camel and elk.

Take in the breathtaking views of Kailua Bay while dining oceanside at this knockout joint. Open for breakfast, lunch and dinner, Island Lava Java features standout dishes like Guava BBQ Ribs and tropical pizza. The restaurant also offers up 100% Kona Coffee, a variety of fresh juices and incredible craft cocktails.

At Original Thai, owner Sa'ing Schueler is serving up a creative mixture of Thai and Chinese cuisine. The SSS Duck is a gorgeous dish that is braised and then fried until crispy and topped with a special spicy sweet and sour sauce. “This is crazy,” said Guy. “I would fly from California to come and have this twice a year.”

Chef Robin Ganir and his wife Jean Nguyen are mashing up Filipino and Hawaiian flavors into new sensations. The Garlic Furikake Chicken has outstanding over-the-top crunch and the contrasting sauces make it sing. “You really take the time to do things right,” Guy remarked.

The pizza dough recipe at this mom-and-pop shop is tried and true. According to Guy, the roasted garlic chicken pizza is "Mmm, good." They also serve pub food like the ultimate burger on a homemade bun, which Guy claimed was "off the hook." The cheesesteak is another local favorite.

After a hard day at work, locals like to come here to enjoy a hearty home cooked meal. Guy said the firm and tender dumplings in the chicken and dumpling soup were "righteous." The nutty monster caramel pecan roll had a great doughy texture too. Also popular are the breakfast burritos and hash.