Mike’s Huli Huli Chicken slow-roasts their chicken on the wood-fire rotisserie, which results in juicy meat that is also as crispy as you can get without frying it, Guy says. He couldn’t leave without also getting a taste of the char siu pork, which is red Chinese pork with a sweet, smoky taste.

Dean’s Drive Inn is the epitome of casual gourmet. The laid-back atmosphere, coupled with the delicious food, puts this joint on Guy’s radar. Local favorites include the ginger soy ono (a popular Hawaiian white fish), the ahi cakes topped with Greek chili aioli sauce and the broiled teriyaki beef.

This hole-in-the-wall serves fresh locally sourced Hawaiian comfort food. Guy loved the stir-fried beef and said it was "bustin' out with flavor." The limu salad with freshly harvested gorilla seaweed Guy called "funky, fresh and good." Locals rave about the luau stew with tender pork shoulder.

Milly Martinez has been serving up authentic Venezuelan food in South Florida for more than two decades. Now her son, Jose Atencio, is taking the cuisine to another level with some creative riffs on the classics. The Pabe Yo-Yo is like a Venezuelan Monte Cristo with bread made of sweet plantains surrounding ham and queso blanco which is then deep fried and stuffed with braised beef. “This crazy,” said Guy.

Gian Carlo Accinelli and his wife are putting their love on the line all in the name of their buns at Mr. & Mrs. Bun. The Peruvian couple serve all of their unique sandwiches on their signature, house-made buns. For the Asado con Palta sandwich, slow-cooked eye of round is piled on a fresh bun with avocado and crispy onions and then served with the jus from the cooked meat. “That is without question one of the best sandwiches I’ve had in a long time,” said Guy. “It’s actually giving me goose bumps.”

This artisan doughnut shop in Miami is creating sweet mouthwatering masterpieces and some savory surprises. There are over 200 varieties of hand-rolled and hand-cut doughnuts. For a sweet treat, try the Abuelita which is stuffed with rice pudding and topped with swirls of dulce de leche. The adventurous should try the Chicken Brulee Sandwich. In this creation, crispy chicken tenders are sandwiched inside a bruleed doughnut, topped with a mild cheddar sauce and showered in bacon. “This changes the fried chicken sandwich game,” said Guy.

One bite of Jose's Lechon Asado at Jose's Real Cuban Food and Guy knew it was the real deal. His seal of Triple D approval didn't end there. Cuban-born Jose Baserva uses his mother's recipes in recreating authentic Cuban sandwiches and mouthwatering piccadillo, which Jose calls "Cuban" ground beef.

This local eatery is a one-stop shop for craft brews and what Guy called “amped-up, down-home cooking.” They’re slinging Southern-inspired dishes that incorporate unexpected twists, such as the signature Roasted Bone Marrow. Femur bones are brined, coated in a housemade barbecue spice and roasted, then topped with whipped horseradish butter, relish and mixed greens for an ultra-rich bite. Another standout is the Lamb Belly BLT.

Uahi Island Grill is a self-proclaimed contemporary Hawaiian restaurant. Guy loves the fresh grilled fish in a spicy Thai red curry served with green papaya salad. If you’re more in the mood for meat, try the slow-poached Mandarin duck confit with an anise-orange glaze, which Guy declares “spot-on.”

Chef Camille may always be on the move, but her GPS and Twitter feed help locals and foodies alike find her food truck. Guy was a fan of her chimichurri beef tacos topped with pico de gallo, cabbage and crema de mirin mayo. Customers also rave about the mango pie.

Boots & Kimo’s offers a menu full of authentic Hawaiian food. Guy digs the Mochiko chicken, which is made from boneless chicken thighs that are marinated, fried and then served with macaroni potato salad and rice. He also raves about the Hawaiian-style kalbi ribs, which are both spicy and sweet.

It may be located within a bowling alley, but The Alley Restaurant is cooking up some of the best dishes on the island. Take the Oxtail Soup, for example, which is simmered with Chinese spices, ginger, mushrooms and peanuts. Guy also recommends the Grilled Coca Cola-Marinated Turkey Sandwich.

French-born owner Nico Chaize came to Hawaii as a foreigner, but Hawaii soon became his home. Guy found him at the Honolulu fish auction at 5:30 in the morning, hand-selecting opah fish for the day's special. And although his fish is gourmet, he serves it takeout style without the gourmet price.

Located in downtown Honolulu, Murphy's Bar and Grill doesn't serve traditional island cuisine. As Guy learned on DDD, Murphy's brings the luck of the Irish to locals. The "shovel fest" begins with open-faced turkey sandwiches, homemade shepherd's pie and the best pint of Guinness on the island.

Chef Opel is a Bangkok native and is cooking up classic Thai favorites as well as creating some new ones. Guy could not keep his hands off of the glazed garlic chicken wings topped with fried basil. The larb with pork and veggies in a lettuce wrap and the pad thai noodles also impressed Guy.