This San Francisco destination is one of the biggest Triple D joints ever, with seating for more than 450 people. Serving up traditional Chinese fare, Grand Harbor regulars rave about the pork buns, dim sum chicken feet and a selection of fresh seafood. Bonus: The restaurant's view of the San Francisco Bay is absolutely spectacular.

This funky former saloon that's off the beaten path has't changed that much in a hundred years, from the fixtures to the main courses. Stop by to enjoy homemade classics such as the lamb shanks with polenta that Guy calls "beyond fall of the bone tender" and Grandma's minestrone recipe.

Classic diner fare meets Vietnamese comfort food at this homey California spot. The family-friendly diner serves everything from eggs Benedict to spicy Thai coconut soup, and Guy says the pho (a rice noodle soup with thinly sliced beef and broth) is "crazy good."

Aldo's Restaurant is the ideal location for fresh seafood dining. Situated on the scenic Santa Cruz harbor, Aldo's brings in fresh seafood daily, everything from calamari to salmon. Guy devoured the cioppino. As for the handmade ravioli — he'd order those by the thousands.

At this multitasking diner, owner Cathie Moreno is cooking, baking and brewing. Guy loved the hint of mint from the lamb burger paired with an acidic red pepper relish inside a fresh homemade bun. Locals recommend ordering the meatloaf sandwich and enjoying a nice cold beer with it.

This small-town cafe doesn't know the meaning of small. Guy learned that all the dishes at Ramona's are standout winners, handmade by owner Sonja Vanderveen. He loved the deep-fried cordon bleu with melted Swiss. To top it off, Sonja's giant pecan cinnamon rolls could barely fit in his mouth.

Located in the heart of California's wine country, this espresso and wine bar celebrates food, wine and art. Guy enjoyed the creamy feta and tangy chimichurri in the lamb burger and he devoured the borscht made with fresh local produce. The smoked duck sandwich with melted Gruyere is also popular.

To get to Schellville Grill you will need to search off the beaten path. Once you're there, you can't miss the "Tuscan-style" signatures that Chef Matthew Nagan creates, including a twelve-layer eggplant lasagna that Guy called "outstanding," or The Yahoo Burger with Creamy Chipotle Sauce.

When it comes to turkey, Willie Bird does it all, which includes raising nearly 100,000 turkeys on a turkey farm. Guy had to meet owner Willie Benedetti, aka "The Big Bird," the man who's using turkey eggs in batters, making turkey fried steak and serving Thanksgiving turkey dinner 365 days a year.

Guy was shooting Guy’s Grocery Games in Santa Rosa when his buddy brought him the Korean Burrito from Zoftig Eatery. He loved it so much he needed to put the place on DDD. At Zoftig, chef and owner Matt Spector taps into his fine-dining background to spice up the menu, sourcing local but peppering the menu with international flavor. The Korean Burrito is packed with marinated, local ground beef, pickled vegetables, kimchi, fresh herbs, avocado and barbeque sauce. “I’m going to drown in my own drool,” Guy said before digging into it.

The name behind W.O.W. - Worth Our Weight comes from its payment policy, as you only pay what you think is fair. Here, deserving youth receive tuition-free culinary training. Guy happily paid extra for his nectarine scones and pulled pork huevos rancheros -- he donated a pretzel car.

Rob Larman and his wife are serving up old school barbeque in the heart of California wine country at Cochon Volant. Chef Larman puts his unique spin on fried chicken by soaking it in a sweet-and-spicy brine laced with granny smith apples and pasilla chile paste. “This is a chef’s fried chicken,” said guy between bites. Their other claim to fame is the towering WTF Burger. A seared beef patty is topped with 14-hour smoked brisket, smoked pork shoulder, house-cured maple bacon, a fried chipotle pork cake, melted cheddar cheese and house-made barbeque sauce.

For authentic Vietnamese food made with love, head to this Fieri-family favorite. Chef and co-owner John Nguyen serves up the recipes that mother and co-owner Be Nguyen cooked as a chef in Vietnam.

Chef and owners Zacarias Martin and Dionicia Valdovinos are serving up authentic Mexican food with influences from Guadalajara and Michoacán. The food incorporates chilis and spices, like cloves, and many of their dishes make use of the use of the molcajete, the traditional Mexican mortar and pestle. The Molcajete Mixto is a mixture of steak, chicken, shrimp and vegetables served inside a smoking-hot molcajete. Guy was in heaven, calling the it, “without question, one of the best Mexican food experiences I have ever had.”

In their hometown of Santa Rosa, Calif., Guy and his son Hunter have been longtime fans of La Texanita. Owner Alma Mendez's carne asada taco is served on handmade tortillas, and one of Guy's favorites is the posole — an authentic Mexican pork stew.