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Chefs Robby Bushman and Anthony Hoff are knocking out dynamite food in this Mexican joint, and its location might surprise you. Nestled within a gas station, the food at this restaurant is definitely worth the wait. Guy especially liked the Citrus Pork Quesadilla, which includes tender pork that’s been marinated in lime juice and fresh Florida orange juice and coated with a homemade chipotle, garlic and adobo sauce. “That quesadilla right there is gangster,” he said. “The pork’s dynamite. The cheese is super creamy, super melty.”

Herbie's has been a part of the Keys dining scene since the 1940's, making it the oldest continually operated restaurant in Marathon! Originally named Maggie's Chowder House, it operated until the Konrath family purchased in the the 1950's, and was renamed Fishnet's Bar and Chowder House. In the 1960's with new owner's, it was donned Herbie's. Fast-forward to 2014 and we have the Herbie's of today. Owners Peter and Shirley Demaras have combined their experience in the culinary arts as well as their knowledge of craft beer, and brought back true scratch cooking sure to please whatever your palatial needs are.

Castaway Waterfront proudly serves fresh seafood, as well as feature sushi, steak and beer on the menu.

Couple Tim and Jenny Lipman opened Coolinary Cafe in 2012, based on the principle that restaurants are places to enjoy both good food and good company. Chef Tim Lipman supports that principle by making use of seasonal ingredients and local farming.

Irie Island Easts is dedicated to preparing meals that taste good and creating a dining experience that feels good. They are inspired by cuisine of islands around the world and pride themselves on using fresh ingredients in a farm-to-table sourcing style and cooking over a wood fire.

If you’re looking for real-deal Iranian in Florida, Kababi Café is the place to go. Chef and owner Hamid Shirdel brings authentic flavors from his childhood growing up in Iran to this beloved spot. Guy loved the Bagali Polo, lamb shank with dill rice and the Fesenjan, a thick, tangy stew of chicken, pomegranate and pureed walnuts. He called it, “Iranian comfort food 101.”

Pancakes and dinner rolls may be diner staples, but most restaurants can't say they've made them entirely from scratch like Grampa's. Starting as a small bakery, owner Ronnie Grampa expanded to a full-blown eatery complete with classic dishes like tender lamb shank, which got Guy's seal of approval.

At 3 Sons Brewing Co. great beer is paired with Chef Nicolay Adinaguev’s unique wood-fired wings and pizza. The Dashi Wings are a standout. The wings are crisped up in the blazing oven and then topped with wasabi aioli and a house-made dashi butter that Guy said he could eat like a soup. “I’m ripping it off...It’s an umami bomb,” said Guy.

Singleton Seafood Shack has Cajun fried shrimp, steamed shrimp and even shrimp burgers (and the seafood's so local you can hear the boats pull up). But Guy's DDD trip saw another side to the shack with The Sheepshead signature fish, perfectly grilled with Singleton's own blackening spice blend.

This pub’s signature dish is quintessentially Irish: The Guinness Beef Stew made with Angus beef is marinated in Guinness and slow-cooked with vegetables and seasonings for a “rich, flavorful” result, Guy says. He also raves about the Blarney Lamb Sliders with curry aioli and the Dingle Fish Pie.

Buya Ramen brings an off-beat attitude to Asian cuisine. The Japanese-style gastropub is the perfect place to enjoy a cocktail and legit ramen. Guy’s family gives the ramen and the dynamite shishito peppers glowing reviews.

Before Munch's became the go-to spot for fried chicken and shepherd's pie, it was Munch's Restaurant & Sundries, selling candy and toys and even acting as a post office. When Guy swung by, he only saw a St. Petersburg, Fla., institution serving up tasty, legit hash and a killer Creamed Chipped Beef.

Since 1992, locals looking for late-night food in Miami's South Beach have turned to the 11th Street Diner, and love ordering the Argentinian steak any time of day. But Guy couldn't get enough of the flavor-packed pork chops with apples and a raisin, calling it one of Triple D's greatest chops.

The philosophy of 13 Gypsies is Old World techniques with Old World flavors from Spain. Guy got a kick out of the Roman Gnocchi because instead of little pillows, 13 Gypsies brings back an "original" flat version of gnocchi. As for Guy's all-time favorite dish? The tasso. One word: porkiliciousness.