This diner is in the middle of nowhere, but it’s worth the trip. Traditional dishes get funky twists, like the red-eye gravy made with ground espresso beans. Served over buttermilk biscuits, it has the locals hooked. Guy loves the Norwegian Pancake with jalapeno, declaring it “a crepe gone wild.”

For Guy, the standout at The Brick House Cafe is the espresso BBQ pulled pork sandwich. Prepared with a homemade dry rub and then marinated, the pork is topped with a delicious barbecue sauce that gives it a smoky flavor. Another favorite is the French toast with a caramel-toffee brulee drizzle.

If you're skeptical on how authentic Mexican food could be in Milwaukee, you'll change your mind after trying the mole at Cempazuchi. Owner Bryce Clark has been traveling to Mexico and seeking out recipes to deliver unique authentic dishes like duck tacos and Fajitas de Nortenos.

At this cafe, even the bloody Mary comes with bacon. Guy could barely finish the meat mountain - a stack of meatloaf, bacon mashed potatoes and bacon on rye bread. Starving? Try the Akimbo Burger, which uses two grilled cheese sandwiches for a bun, or order a beer and get a bottomless bowl of bacon.

Located inside two school buses stacked up to a shed, Hillbilly's Hot Dogs is home to a menu of wild, crazy dogs, including the Egg Dog made with scrambled eggs and Pizza Dog smothered in pizza sauce. Guy's mission? Finish the famous Home Wrecker made with "15 inches of pure beef weenie."

Ask a local where to find the best comfort food in Huntington, W.Va., and they'll direct you to the Central City Cafe. A hometown favorite is the white bean chili, which wouldn't be complete without a piece of homemade cornbread — Guy guarantees it'll make you happy.

Guy stopped in at this quirky-cool spot to see how they’re transforming a British staple through sustainability. As Guy explains, Hook offers fish-and-chip plates that feature “the underrated swimming starlets of the sea.” The menu changes according to the day’s delivery of fish (often line-caught and always fresh), but keep an eye out for favorites like panko-crusted cod served with minty mushy peas.

Traditional British fare is taken to the next level at this spot helmed by Chef Alan Bird. “This is shepherd’s pie gone wild,” said Guy of one menu favorite. For this dish, minced lamb is combined with mirepoix, chopped tomatoes and shredded lamb, then topped with mashed potatoes. Once baked, this beauty is finished with a rich lamb jus. “Without question, one of the best shepherd's pies I've ever had,” Guy said.

For a taste of America in the U.K., Guy headed to this smokehouse owned by Jon Finch and Ben Merrington, who learned from American barbecue pros before opening their spot in 2015. These days, the duo is serving up mouthwatering ’cue like pulled pork that’s been smoked until tender, then doused in apple juice and housemade barbecue sauce. “That’s dynamite,” Guy declared.

Don’t be intimidated by the edgy vibe of this heavy metal-themed restaurant: you won’t want to miss the delicious comfort food they’re serving up inside. While they do offer meat entrees, both carnivores and vegetarians flock here to chow down on their take on a veggie burger, fondly named the Bride of Chucky. The patties are hand made in house from a mix of walnuts, black beans, rice and spices, and the burger is topped off with melted cheese, mushrooms and house-made pickles. “That’s a better vegetarian burger than a lot of meat burgers I’ve had,” Guy admitted.

Diners rave about the creative pies Chef Graham Marceau dreams up at Corduroy Pie Company in Vancouver. Guy called the unique Lamb Sausage pizza - made with caramelized onions, white sauce, smoked mozzarella, grapes and kale - a “destination pie.” He also raved about the Amatriciana pizza, which has a spicy sauce that is a nod to the classic pasta dish. “I want that on everything,” said Guy.

Co-owned by marine biologist Mike McDermid and chef Robert Clark, this seafood joint takes pride in serving only local, sustainable seafood. One standout dish is their Fish and Chips. To make it, salmon is coated in a light beer batter, deep fried and served with house-made tartar sauce and fresh cabbage and kale slaw. For a lighter option, try the BC Bouillabaisse, a Canadian version of the classic French soup, made with seafood local to the Vancouver area instead of the typical Provencal fish. “It’s so simple, yet so delicious and refined,” Guy said of the soup.

Diners rave about the elevated comfort food at Tuc Craft Kitchen in Vancouver. The Lamb in the Hole is a spiced lamb stew topped with mashed potatoes, sweet pea mash and a touch of goat cheese. Guy also tried the addictive Pork Belly Cracklings with a star anise-spiced, red wine-reduction dip.

For authentic, farm-to-table cuisine in a laid-back atmosphere head to Fable Diner. Chef Josef Driemel creates unexpected entrees like the Roast Duck Pancake made slow-roasted duck and house-made kimchi. Guy also raved about their Meatloaf with smoked mushroom gravy and caramelized onions.

Meat & Bread is a straightforward sandwich shop serving only four kinds of sandwiches a day, with a rotating daily menu. The staple is the porchetta sandwich with homemade salsa verde on a fresh ciabatta roll. Guy loves the juicy, tender and balanced flavors each bite brings.