Every dish at Parasol's Bar & Restaurant is made with tender loving care. As Guy soon discovered, that means po' boys stuffed with "capital-T tender" roast beef. But the real heavy hitter had to be the quintessential New Orleans muffaletta sandwich. Guy called it an absolute must-try.
Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.
Regulars describe the fare at Sophia's Place as "eclectic food with a New Mexican twist." But Guy called Chef Dennis Apodaca "Captain Electric." In his tiny kitchen, Dennis creates plates exploding with flavor, including scallop tacos and spicy duck enchiladas topped with a tomatillo sauce.
What started as a hot dog stand in 1944 has become a local legend. Guy swung by Lo Bello's for the ravioli and gnocchi handmade the old-school way and bursting with great meat flavor. With each bite of ravioli, Guy kept asking for more, admitting he could eat the delicious pasta all day
Drive by this joint and it'd be a mistake, says Guy on Triple D. This husband-and-wife duo defies expectations by making everything by hand, from orange juice to biscuits. But the John Wayne "hangover" dish is legendary: eggs, home fries, sausage wagons and cheese all covered in Spanish sauce.
Pittsburgh locals know when it's time for breakfast, it's time for Dor-Stop. On Triple D, Guy swung by this family operation serving sweet pumpkin hotcakes and crunchy raspberry French toast. For egg lovers, try Jumbot, a mix of eggs, sausage, green bell peppers and "anything you would want."
As a Santa Monica institution with an unmistakable neon green exterior, Patrick's Roadhouse has been specializing in eclectic burgers for more than 35 years. On Triple D, Guy becomes a fan of The Governator egg dish but for something more upscale, try the Rockefeller burger with caviar spread.
For a taste of the East Coast in the midst of Texas, head to this circa-1940s diner that was transported here from New York. In addition to serving Texas classics, including biscuits and gravy, owner Rich Risbon is slinging East Coast staples such as Philly cheesesteak sandwiches. Risbon offers a traditional take on the sandwich (think mounds of thinly sliced sauteed beef, grilled onions and melty slices of white American cheese), as well as beyond-basic riffs: There's even a pizza version slathered in marinara sauce.
Mac & Ernie's in Tarpley, Texas, has the honor of being the first restaurant featured on Triple D. The Cabrito (that's Spanish for little goat) burger is owner Naylene Dillingham's own recipe. Guy was amazed by the chicken-fried lamb chop, proclaiming, ''It may be the best lamb chop I've ever had.''
Come to this roadhouse for some chili that is "off the chain." Guy's favorite was the smoked pork Chili Verde over Jalapeno Mac and Cheese. If you're a traditionalist, order the Texas Red, which "has it going on" with a nice mild heat. The turkey chili is another fan favorite.
This Attleboro, Mass., landmark - currently in its third generation - has been making its French Meat Pies the same way for over 100 years. Try the French meat pie served with mashed potatoes and a gravy that’s got a hint of cinnamon and cloves, which Guy calls "the zip" in the dish.
The Depot Diner is operating under new ownership since Triple D stopped there, but don't worry about missing out on Thanksgiving flavors with that famous turkey sandwich because they're still making it the same way. Come ready to eat with your hands and use lots of napkins.
Start your day with a tasty breakfast at the eclectic Little Depot Diner, an old lunch car turned diner, which once had wheels under the entire place. Try the Meatloaf and Eggs or French Canadian Creton, a pork and spice spread perfect for enjoying on crackers or with the curried Mulligatawny Soup.
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.
At Big Daddy's BBQ & Banquet, they're serving the "northern most southern barbecue." Guy's DDD visit to the Fairbanks, Ala. favorite wasn't complete without sampling the finger-licking Arkansas-style ribs and smoked turkeys from Chef Harold Groetsema, aka Big Daddy.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.