Colorado Springs may seem like an unlikely place to find Jamaican food, but Guy is in luck when he swings by this spot for the curry goat. The meat is cooked with the bone in, then left to simmer in a concoction of garlic, ginger and Jamaican curry powder, resulting in a tender, flavorful dish.

The rough translation of para vicini is “for the neighborhood,” and it’s exactly that community spirit that Chef-Owner Franco Pisani has captured. He’s built a loyal following with his devotion to fresh, hearty Italian meals made from family recipes. “That’s a real-deal, old-school Italian dish,” Guy declared of the Veal Giuseppe, which comes loaded with cherry peppers, Kalamata olives and sausage.

Diners say The Banshee is Chico’s best kept secret. Chef Will Brady’s food combines his Boston background with his time in Southeast Asia into true fusion comfort food. The Pho French Dip is made with braised beef and topped with house-made pickled cucumbers, onion, carrots and spicy mayo and then dipped in a spicy broth. “You’re taking folks international and they don’t need a passport,” said Guy.

Diners head to Grana for pasta and comfort food done right. This centerpiece of this farm-to-table restaurant is the oven that Chef Jeff King had imported from Italy. Two must-try dishes are the Braised Pork Ragu topped with a bright salsa verde and the deceptively simple Braised Chicken Leg served with dreamy white cheddar polenta and braised greens.

When Guy was growing up, his family would stop at Granzella’s Deli on road trips for the best muffuletta ever. Stop in and try one of their 30 different sandwiches.

Good eats, indeed. This Triple D destination offers up American fare that includes a must-try Nashville Hot Fried Chicken Sandwich and a Blueberry Bacon Blue Cheeseburger that's an absolute winner. Bonus: While waiting for your food, enjoy a drink from the Lucky 13 bar, located adjacent to Scolari's.

After buying a one-way ticket to Rome, John Atkinson returned home to Manhattan Beach, Calif., and opened his version of gourmet short order. He learned the trick to a great pasta carbonara. As for the signature Kahlua Pig Monte Cristo Egg Rolls? Guy said they were "supercalifragilistic tender."

Guy is convinced that this fourth-generation family-owned tavern, which uses locally sourced produce and seafood, makes the best Crab Cioppino. Generous portions of Dungeness crab, clams and shrimp are bathed in a light tomato sauce seasoned with cumin, which gives the dish a healthy kick. Guy is also a fan of the tavern’s take on a classic California specialty, a seafood-centric sandwich that features abalone stuffed between two slices of homemade sourdough bread.

Since 1976, Camaronera has been serving and selling fresh seafood the Little Havana way. On Triple D, Guy learned that means that every lobster, shrimp and green plantain gets coated in golden batter and fried. For the best fish-fry, locals order the signature Pan con Minuta snapper sandwich.

Oxtail, curried goat and steamed peas with pig tail are just some of the local favorites at Jamaica Kitchen. The family-operated joint has passed down its Jamaican-Chinese recipes for generations. Guy loved the pork belly with pickled mustard greens and fiery-hot beef patties.

For a modern take on regional Chinese cuisine, head to Blackbrick. Dim sum options include crystal shrimp dumplings, chicken siu mei, cumin-lamb dumplings and barbecued pork buns. Noodles are made in-house for dishes like the dan dan mian, which tosses spicy Szechuan pork ragu with bucatini. Guy is obsessed with dan dan mian. “I can’t figure out how to get it in my face fast enough,” said Guy between bites.

On Triple D, Benny's Mofongo caught Guy off guard. Mofo what? The Mofongo dish is a Puerto Rican favorite and now, Guy's too, as he added it to The Best Thing I Ever Ate. Made with mashed-up plantains, fried pork skin and then muddled with a baseball bat, this dish is a home run.

Guy heads to this spot to indulge in The Big Ragout Sandwich, a hearty meal featuring five kinds of meats smothered in cheese and served on a roll. Also try the Rock Shrimp Mac & Cheese: A zesty three-cheese sauce is dressed up with wild rock shrimp, then mixed with pasta and finished with bacon.

This fish house was on the brink of destruction until some new owners revived the seafood eatery. Guy enjoyed the smoked mahi mahi and described it as flaky, creamy, soft and smoky. The smoked fish dip won his heart with its creamy texture and "full flavors." Be sure to try the fried grouper too.

From his post inside an open-plan kitchen, Chopped champion Ivan Dorvil plates up sizzling staples from his native Haiti, including griot. To make the Haitian classic, Chef Dorvil marinates pork shoulder in a vibrant bath of sour orange juice blended with herbs, spices and Scotch bonnet peppers. The pork is then seared, boiled and fried, resulting in a dish that’s “super, super tender,” Guy says. It’s served with plantains, black mushroom rice and pikliz (a fiery pickled-cabbage condiment).