The general philosophy of Matthew's Cafeteria in Tucker, Ga., is ''if it ain't broke, don't fix it,'' which is why they've been making the same dishes for over 50 years. Guy said the biscuits and gravy were hands down some of the best, and the Brunswick stew is stuffed with chicken smoked in-house.

It's the second oldest restaurant in Atlanta, but Chef Ryan Cobb is on the culinary cutting edge. Guy thought that the kangaroo filet with spicy sweet-and-sour sauce was reminiscent of sirloin. The knuckle sandwich filled with lobster and marinated tomatoes on a focaccia roll floored Guy.

Don’t let Lou’s location in the backyard of a boutique hotel fool you: The food here “isn’t from your average snack shack,” Guy declares. The menu changes seasonally, but keep an eye out for the paella. Calasparra rice is soaked in homemade chicken stock and plenty of saffron, then mixed with chorizo, roasted red peppers, clams, shrimp, mussels and calamari to create a dish bursting with rich seafood flavors.

Once a filmmaker in Haiti, Katherine Kean's trip inspired her to open Miami's Tap Tap, a Haitain eatery with bright, colorful murals. On Triple D, Guy devoured Haitian-raised Chef Gary Sanon-Jules's tender Kurobuta pork griot and the malanga fritters with the not-so-Haitian watercress sauce.

Situated on Miami Beach’s main drag, Taquiza draws the crowds hungry for well-made tacos and primo people-watching. Even the chips are far from standard, as the masa (dough) is made in-house, using non-GMO blue corn from Mexico. “Outrageous,” Guy declared. He also dug the tacos, trying one version stuffed with marinated hanger steak and another filled with crisp toasted grasshoppers and fresh guacamole.

This spot is a stateside version of the classic Hofbrӓuhaus beer hall in Germany, so the menu features traditional recipes from the homeland, with a few modern twists. Hofbrau’s version of sauerbraten features beef knuckle that’s soaked for seven days in a spice-and-herb-laced wine marinade, braised, then drenched in a rich gravy that Guy wanted to drink by the bucketful. A side of pretzel dumplings completes the dish.

As the name suggests, this spot is a meat-lovers’ haven. The menu is chock-full of burgers, barbecue and other meaty dishes, as Guy found out when he stopped by on Diners, Drive-Ins and Dives. Both the wings and the pork rinds had him hooked.

When in Islamorada, Fla., Guy just had to head to this local fixture to try none other than the restaurant’s signature turtle chowder. The Green Turtle Inn has been dishing up this popular dish for decades, along with other Southern favorites.

When Guy dropped by Scully's Tavern he wasn't expecting Belgian escargot and garlic butter, but Scully's regulars are enamored of the French dish from Scully's eclectic menu. For a real treat, try the potato chip-encrusted mahi-mahi sandwich. It's "melt-in-your-mouth delicious."

Korean fusion eatery Sakaya has many in Miami raving about its Cracklin’ duck sandwich. Smothered in a special Korean sauce called ssamjang to add some serious Asian flavor, it had Guy declaring “game over.” Guy also loved the Chunk’d tots: a mixture of tater tots and bulgogi (marinated beef).

Shrimp dishes may be a specialty at this spot, but Chef-Owner Jill Jahn doesn’t stop there, as Guy found out when he visited. Chef Jahn served him veggie-laced shrimp fritters with a spicy remoulade sauce, then cooked up a freshly caught mangrove snapper that Guy brought straight from the boat to her kitchen and had him declaring this Florida Keys native the “real deal.”

Although it's located in Florida, this diner is serving up New York-style Jewish deli classics. Guy indulged in the comforting matzo ball soup and couldn't get enough of the stuffed cabbage with sweet and sour sauce. If you're hungry, try the overstuffed corned beef sandwich or the hot potato knish.

Keegan's Seafood Grill reflects owner Cesar Labrador's world travels across the U.S. and Caribbean. But Guy came for Cesar's coastal specialties, including the "money" blackened grouper sandwich made with mango chutney. As for the charbroiled octopus? That took Guy by surprise (in a good way).

Housed in an old mansion, this funky little brewpub is keeping it local, with specialty beers that are brewed onsite and upscale bar food made with regionally sourced ingredients. “Down here at the pub, they scratch-make everything,” Guy explained. Even the meats are cured in-house, like the pastrami that Guy enjoyed in a flavorful sandwich layered with meat, kimchi and melted cheese.

Reno Henriques’, Chef & Owner of Fresh Catch, dream of owning an “Island Style” Seafood & Meat Deli became a reality with the opening of this “one-stop” poke picnic & tailgating deli.