Wilma & Frieda is a brother-and-sister-run joint that specializes in eclectic breakfast and lunch food. The luscious short rib melt is freshened up with peppery arugula and tangy pickled onions. Their breakfast tarts are filled with fruit and slathered with frosting and sprinkles.

With over 30 signature burgers, there’s something for everyone at Grill-a-Burger. Guy tries the spicy Devil’s Revenge and the Napa cabbage-topped Buddha Burger. 

At Mambo's Cafe, the Cuban sandwiches have some serious "mojo," or sauce made of lemon juice, garlic and seasonings. Not in the mood for a sandwich? Try the Tostones Rellenos, a shrimp ceviche with twice-fried plantains.

Inspired by Singaporean cuisine, Chef Gina Galvan is cooking up some "exotic tropical Chinese food" in a food truck. Guy loved the crunchy, sweet and salty crab cake topped with slaw and spicy ketchup. The halal lamb burger topped with curry yogurt and edamame sprouts is a "package deal," said Guy.

For quick, super yummy street food head to Zoe Ma Ma and try the huge pork-filled Steamy Buns and the Za Jiang Mian with house-made noodles, pork and julienne vegetables. “This is the best fast Asian food I’ve seen in 10 years,” said Guy.

Audrey Sherman combined her passion for pizza with the teachings of Tony Gemignani, the heavy weight champ of global pizza competitions, to create her popular pizza shop. Her fabulous dough is the soul of her killer pies and is also used to make the roll for her massive meatball grinder.

For amazing Thai in Boulder, head to Aloy Thai. Chef and Owner Kim Naka and her daughters are creating authentic dishes like fragrant Kao Soi and spicy Lemongrass Chicken. Guy loved the combination of sweet, sour and heat in the chicken, remarking “it’s not just a drum solo … it’s the whole band rockin’.”

Located in a former frat house, The Sink is serving up quality scratch-made bites. According to Guy, the crust of The Buddah Basil pesto pizza is as much of a treat as its center, which has pizza and pesto sauces, artichoke hearts and Parmesan. Like spicy? Try the Texas Onion Straw Burger.

Married social workers Mark and Carmen Sample combined their love of food and helping others into a restaurant. Bring your appetite for the towering Poutine Burger which is piled high with fried cheese curds and drenched in a house-made gravy.

While Foolish Craig's is known for its crepes, the cafe also bakes bread daily and serves soups and salads too. Guy loves the warm toasted oatmeal stout bread with the BLT Guacamole. For dessert he recommends ordering the decadent 21-layer butter rum caramel crepe cake with cream cheese frosting.

This Denver spot is a charcuterie lover’s paradise. Chef-owner Bill Miner makes 45 different kinds of salumi in house. Opt for the meats plain or get them in one of their incredible sandwiches, like the Hoggie Sandwich, which is ciabatta bread layered with ham, soppressata, capicola, pickled peppers, tomatoes, romaine and garlic aioli. “That is the definition of an Italian deli sandwich,” Guy said.

Chicken and beer are a match made in heaven, especially when the chicken is crispy, crunchy perfection. Chef and owner Brett Smith uses a pressure cooker and a unique flouring system to create some of the best chicken Guy has ever had. Guy also loved their unique chicken chicharrones, fried chicken skin served with a pinto bean hummus.

The Roost is a neighborhood spot with a righteous menu and a heartfelt mission. A diner-favorite is the Bangin’ Cauliflower which is lightly coated in rice flour, fried until crispy and tossed with their signature sweet and spicy sauce. The Perfect Pork Burger is made with local meat topped with house-made kimchi and blistered shishitos and served on buns made across the street. “There’s nothing I would do different,” Guy said after a taste.

Tocabe is neither a diner nor drive-in nor dive. Yet Guy still visited it on Triple D because of the off-the-hook hominy salsa. Tocabe brings a modern interpretation to American Indian food for lucky Denver locals -- the fry bread, bison ribs and overflowing Indian tacos are all must-tries.

What started as the Super Duper Weenie truck became too small for owner Gary Zemola, who today sells nearly 2,000 dogs each week from his new, permanent locale. Guy's glad he could stop by because the hot dogs live up to their name, thanks to handmade toppings and house-baked rolls. Inspiration for the menu’s hot dog offerings stretches from California to New York, but the house favorite is the New Englander that’s generously topped with sauerkraut, bacon, raw white onions, mustard and relish.