Guy first met pit master Ed Wilson in brisket cooking school. Their reunion couldn't have been better, as Wilson served Memphis-style baby back ribs, St. Louis ribs, North Carolina-style pulled pork and, to top it off, a tender chicken sandwich. "Ain't no joking," Guy says. "That bird's smoking."

This Jewish Deli is serving up all the classics from chopped liver and egg salad to tongue sandwiches. Guy was enthused by the "dynamite" flavoring of the matzo ball soup. The flaky brisket knishes paired with red horseradish and the meaty and savory kishkes with au jus are customer favorites.

Customers have been coming to this hot dog, burger and seafood eatery for generations. Fans love the deep-fried and grilled hot dogs topped with the fiery hothouse chili. The crispy fried soft-shell crab and the New England clam chowder are "wicked good." For dessert, try the deep-fried cheesecake.

Owner Corey Wry knows how to make some dreamy burger combos. One of the Triple-D fan-favorite burgers is Auntie Laurie's burger on a pretzel bun. If you're a meat lover, try the 7-Burger stuffed with BBQ brisket, bacon and a double patty. For a side of fries, order the Sweet Potato with Maple Mayo.

Guy swung by on Triple D to visit a viewer favorite, Sam's No. 3 Diner. The signature Kickin' Green Pork Chili is served on everything from fries to burgers to the beloved Kitchen Sink Burrito. Warning -- this burrito's packed with bacon, ham, sausage, mushroom, green peppers and even gyro meat.

The place used to be an auto garage, but now it's a neighborhood restaurant serving up everything from Southern to Italian favorites. Guy adored the overflowing lobster roll, while customers enjoy the hand-cut fries, roasted chicken and ribs with meat so tender that it just falls off the bone.

Chef-Owner Lorena Cantarovici moved from Argentina with $300 in her pocket and a craving for her homeland’s empanadas on her mind. In 2011, she opened this spot and now cranks out up to 1,500 empanadas per day. These dough-wrapped beauties come stuffed with a flavorful filling of seasoned ground beef, onions and red pepper. “It’s light … simple; that’s what an empanada’s supposed to be,” Guy declared.

In a time when everyone you know seems to have different dietary needs, this restaurant is the place where everyone can eat together. All of their dishes are free of dairy, gluten, refined sugar, soy, corn, and all legumes—but they’re not missing any flavor! Guy was impressed with the “healthy” chicken and dumplings, which are made with cassava flour dumplings. “This is legit chicken and dumplings,” he said. “I’ll have it by the quart!”

Denver's Five Points neighborhood recently became the culinary center of the city, but this Caribbean spot was way ahead of the curve. For 20 years they've been slinging scratch-made soul food to hungry Coloradans, like Virgin Island pates, deep fried pockets of dough stuffed with ground beef and cheese, and smothered pork chops.

Given Colorado’s food scene, Guy was certain he could find an “off-the-hook” Korean barbecue spot. Dae Gee (which means “pig” in Korean) did not disappoint. The crowds flock here for the Unlimited Korean Barbecue, which features a mouthwatering array of meats and sides (beef bulgogi, chicken bulgogi, kimchee pancakes, fish cakes and more). “Outstanding,” Guy declared of the feast.

With a name like Hops & Pie, it's no shock that this Denver joint specializes in beer and pizza. However, Guy was caught off-guard by one of the menu items — the beer-braised brisket pie. His verdict was that the dough was ''just remarkable,'' and the contrast of flavors (think brisket, bacon, pickled jalapeno and caramelized onion) was ''dynamite.''

Most bars in Denver have some kind of hamburger, but Prohibition offers a dish that's a little more unique and upscale than the norm — a balsamic braised short rib burger created by Head Chef Toby Prout. The juicy, slow-cooked rib quickly earned Guy's seal of approval.

Visit this neighborhood bar for some "outrageous" bites. Guy appreciated the Tavern Tots and the Bombshell Sammich with house pastrami, Swiss cheese, a fried egg, slaw and brown mustard on rye bread. For some crunchy deliciousness try the pork rinds, which Guy said were the best he has ever had.

This funky little spot serves up contemporary South American dishes filled with fresh, vibrant flavors. Diners head here for favorites like the bolinhos, a Brazilian snack staple that had Guy hooked. Mashed sweet potatoes, shrimp, eggs, two Spanish salumi and three types of cheese are kneaded together (along with red chile flakes and Sriracha for some kick), then formed into balls and deep-fried.

Blue Pan is a funky pizza joint giving Denver a taste of Detroit. Michigan natives, owner Giles Flanagin and Chef Jeff "Smoke" Smokevitch, brought the crispy pan pizza style and other tasty creations to the Mile High CIty. Blue Pan is named after the autoparts pan that a man from Sicily used while trying to recreate Sicilian-syle pizza in Michigan. “It’s dynamite,” said Guy.