Step back in time at this diner known for their milkshakes, all-day breakfast and '50s inspired theme, complete with a working jukebox and a decorated cabin for rent. Enjoy burgers, fries and meals off the griddle prepared with locally sourced eggs and produce.

NW Sausage and Deli is home to more than 20 original recipes for smoked meats. The meats are prepared Old World style and include sausage, jerky and pepperoni and can be paired with original brews on tap.

Jason and Megan Savely started Frost Me Sweet as a bakery and it later morphed into a happening restaurant. In addition to 350 different flavors of cupcakes and elegantly decorated cakes, diners can taste Chef Jason’s unique cuisine like the Duck Bahn Mi and Sweet Potato Lasagna.

Chef Porter Kinney is serving up monstrous meat and more at Porter’s Real Barbeque in Richland, Washington. The restaurant uses applewood and cherrywood to make favorites like the gigantic smoked beef rib and bacon-wrapped jalapeno poppers.

Chef and Owner Angela Kora was a mechanical engineer before bringing her attention to detail to the baking world. The menu at Ethos Bakery & Café is designed around fresh, local fare. The bakery even mills their own grain on site. Guy was enamored with the Salmon Gravlax. “You want to slow down when you eat it to appreciate the depth ... Love this,” he said. He was also impressed by the over-the-top Ethos Burger which is served on a house-made croissant bun with a bacon and braised leek topping. That one of the most outside-of-the-box burgers I have ever had on DDD,” said Guy.

Owner Vinny Marim and his son Charlie are serving sweet and savory specialties at this bakery in Pasco, Washington. The Cuban Sandwich is a standout, made on house-made baguette with slow-roasted pork, slathered with their house-made hot sauce, ham and Swiss cheese.

The Folder Pie is the place to go for stuffed Italian specialties like calzone and stromboli. Chef Dale Leikam wraps savory and sweet toppings into his signature pizza dough. “If it’s funky I’ll find it, and you might be getting the freaky-funky award,” said Guy after trying the Chef Dale's wild and delicious creations.

This knockout joint brings Nashville hot chicken to Seattle. Dig into wings, tenders, white/dark meat or a half bird with your prefered level of spice ("lil bit" to "insane"). The restaurant also has a selection of Southern favorites, such as chicken and waffles, homemade biscuits and gravy, fried green tomatoes and more.

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.

If you traveled back to 1922 and fast-forwarded to today, Mike's Chili Parlor would still be serving the same chili recipe passed down from Greece. The all-day cooking process makes for an over-the-top bowl of chili, chili burger and tasty chili pasta. As Guy says, "That's what I'm talking about."

Owners Matt Davis and James Barrington brought the best of Kansas- and Texas-style BBQ to Seattle with this family-friendly joint. Their formula is simple: tender meats smoked in solid Hickory for maximum flavor. The menu features meat by the pound (which includes a killer brisket), pork spare ribs, smoked wings, sandwiches, mac and cheese bowls and a variety of classic BBQ sides.

Vegetarians, vegans and meat-eaters alike flock to this eatery for some good-old-fashioned cooking made with local fruits and vegetables. Guy loved the Creole oyster benedict topped with Creole cream sauce and served with a side of home fries. Loyal fans recommend the winter squash and apple hash.

This pub is the go-to spot in Olympia for craft beer and craft food. Chef Kerin Lewis sources fresh local seafood and produce to create her northwestern flavors. Guy enjoyed the Dungeness crab cannoli with roasted red pepper sauce. Locals rave about the handmade made bangers and mash.

This taphouse is known for their selection of hard apple ciders, but the food in their kitchens is not to be missed either. Chef Ryan Hickey incorporates the cider into every dish, including the hot wings, which are made with the Dirty Mayor, a ginger-infused cider. "This wing sauce is outrageous," Guy said.

A day on the slopes in Burlington is the perfect way to work up an appetite for a big BBQ meal. At Bluebird you can warm up and refuel with hearty dishes like poutine with pulled pork, barbecue seitan on a brioche bun or a Nashville Hot sandwich (fried chicken with Nashville hot sauce, pickles and ranch dressing that comes in your choice of spicy or not). Wash it all down with a Vermont beer or cider before you move on to the s'more-like chocolate pie with graham cracker crumble. Don’t count the calories; you can ski them off the next day.