Alton's favorite smoked fish isn't necessarily business in the front and party in the back. Instead, at Ted Peters Famous Smokehouse, the mullet, smoked in red oak, simply tastes like heaven. Guy visited, too, witnessing the 56-year-old method for making the legendary mahi-mullet fish spread.

Igor and Fred Niznik, a father-son duo, took on the creative challenge of opening a restaurant and combined their passion for food, beer and quality to transform a butcher shop into a dining hotspot. The full service butcher shop is still a feature of the restaurant; patrons can order cuts and all of the meat for the restaurarnt is cut in-house.

Feed your senses with a trip to the only gourmet latin street food in town: Cholo Soy Cocina. Borrowing an Ecuadorian slang term for the country’s indigenous people, “Cholo” also means “mixed or ghetto.” It’s a name that reflects an original Latin -American fusion food experience that begins before your first delicious bite.

A little bit of the signature honey mustard called "Whale Juice" goes a long way alongside the amazing local seafood at this funky little joint. Try their spin on oysters Rockefeller, loaded with spinach, tomatoes and oozing, mouthwatering cheese. The mahi mahi sandwich is also a standout.

Take a ride down to Sonny's to see why "folks are lining up just like back in 1958" to get a cheese steak. Their sandwiches haven't changed since Sonny left it in the hands of his son John, who's rolling the bread the same way it was made back when they first opened.

When it comes to Peruvian food, nobody does it like this Florida joint. Brothers Javier and Marco Rondon serve traditional street sandwiches along with an array of authentic dishes that highlight their cultural pride. Their Chicharron Pork Belly Sandwich draws in crowds with its pillowy homemade roll, juicy pork belly and dynamite fire sauce that’s made with rocoto and limo peppers. A layer of sweet potato slices and pickled red onions add the perfect amount of sweet, savory and tangy flavors. “This is fantastic,” Guy said as he tried the dish. “You want to eat more. You want to eat the one that the person next to you has not finished yet.”

At Krakatoa, owners Abe Moiz and John Anthony are bringing powerful flavors to traditional Indonesian dishes. The menu items are packed with bold flavors and fragrant spices like saffron, tamarind, galangal, kafir lime leaf and more. If you want something with a kick, try the Semur Daging, a sauteed sirloin dish with anise, clove ,cinnamon, cardamon, Indonesian sweet soy sauce and a house-made sambal.

The Alpine Steakhouse is famous for one thing: turducken. Guy found this place on Triple D, but added it to The Best Thing I Ever Ate. The turducken begins with turkey. Then andouille sausage, duck, chicken, and much, much more are added. Twelve hours in the oven and you have the king of all birds.

Siblings Brendan and Kristin Connor put their own twist on traditional low-country dishes at Whisk. Guy recommends the cornmeal-fried okra, which combines fresh fish flavor with a crunchy texture. He’s also a convert of the beer-braised baby back ribs, which he calls “tender, porky, fall-apart-y.”

The Federal is a modern American tavern that offers comforting, scrumptious dishes. The Buffalo Style Pig Wing, served with blue cheese mousse and pickled celery and carrots, has Guy reaching for more. Another menu item he recommends is the venison chili with grit fries, chipotle and Cotija cheese.

Chef Jae Choi grew up in Chicago in a traditional Korean household. After practicing for a few years as an optometrist, he gave it up to open a test kitchen that was so popular it turned into a real deal restaurant. At Yakitori Jinbei, he takes traditional Korean recipes and adds his own touch, for instance, he adds curry to his Katsu Curry Ramen and his Korean Fried Chicken. Guy loved his unique approach and the restaurant’s dive-feel, “It’s definitely what we look for on DDD.”

Don't be fooled by its Hawaiian address, because Hank's Haute Dogs has an unheard-of dedication to bringing authentic Chicago-style hot dogs to the mainland. Just ask Guy, who visited on DDD. Along with a genuine Chicago Vienna dog, Hank's special Lobster Sausage is unique and "the dog you want."

Marietta Diner may be in Georgia but Gus Tselios knew it could resemble the big Greek family diner he grew up with in New York. Today nearly 3,000 people visit each day to order from the 500-item menu. But Guy knew to try the Greek lasagna, pastitsio, as it's some of the best around.

At Southern Soul Barbeque they like their ribs sweet, and they mean sweet. Guy learned firsthand what this meant: Each rib gets coated in brown sugar and tupelo honey. The result is super tender ribs and pulled pork with a unique woody smokiness.

For a tried-and-true sea-to-table restaurant, Guy couldn't miss Blackwater Grill on Georgia's St. Simons Island. The local catch, grouper, doubles as the signature with its creamy daufuskie sauce. Even with local seafood, the menu heads south for Cajun faves like spicy gumbo and shrimp and grits.