Ever since Bette Kroening opened her Berkeley, Calif., diner, she's been dishing out home-style favorites to adoring local fans. Guy couldn't get enough of the Philadelphia-style scrapple and even an apple brandy pancake souffle that's light, airy and, as regulars say, like "eating a cloud."

The authentic Mexican recipes make the food at this family-operated restaurant irresistible. Guy liked the juicy flavor of the carnitas, which can be ordered in a taco, burrito, enchilada or torta. The pork stew pozole also impressed Guy; he recommends topping it with cabbage, cilantro and lime.

A British couple visits California and what do they decide to do? Start a British comfort food shop! Guy and his son loved these "real deal" fish and chips made with wild Alaskan cod. The bangers with a side of mash also garnered praise. Feeling brave? Try the fried haggis balls.

Nighthawk Breakfast Bar specializes in serving breakfast for dinner. Chef and owner Chef and Owner Jeremy Fall is all about pushing the envelope on beloved childhood flavors. The Drunken French Toast is a crispy creation topped with cognac sautéed pears, mascarpone mousse and a dash of pear brandy.

Emma Jean's son and daughter keep tradition alive with their mother's recipes. This legendary trucker paradise aims for a "keep it simple" menu that's stayed true to its roots for more than 60 years. The result? Guy devoured the homemade biscuits and couldn't resist the all-American Brian Burger.

Southern California maybe isn't the first place someone would think of when looking for great barbecue, but Baby Blues BBQ in Venice Beach smokes their pulled pork for 16-18 hours. They also make their own ''XXX'' hot sauce with Scotch bonnet and poblano peppers, which knocked Guy's socks off.

This family-owned eatery is famous for slinging rectangular thin-crust, Neapolitan-style slices, which they've been doing since well before pizza made it to the West Coast in a big way. Back in the 1940s, Barone's owners set out to re-create the Italian-style pizza popular in New York using the only tool available — a sheet pan — and thus the signature slices were born. Another must-try is the ricotta and Parmesan lasagna, served with meatballs and housemade marinara sauce.

At Bubba's Diner, they believe that "great ingredients turn out really good quality food." The Ahi Tuna Pot Stickers with homemade wrappers served on a bed of wilted spinach melted in Guy's mouth, as did the Soft-Shell Crab BLT. Locals like the Kobe beef meatloaf and Creme Brulee French Toast.

At this eatery, the special is comfort food with flair. Guy is a fan of the jalapeno pesto flank steak sandwich with sauteed bell peppers and Jack cheese. The brined and smoked pork chops with homemade apple sauce, potato pancakes and sour cream also receive rave reviews.

Diners flock to Hobo's for the best barbeque in Southern California. Guy tries the lasagna, a unique dish of pulled pork and chicken layered with pasta sheets, cheese and barbeque sauce.

The signature sour pork Sisig tacos at Senor Sisig have been a hit with Los Angelinos, Filipino-fusion fans and Guy himself, who called these tacos "salty, spicy goodness." If you want to ramp up the spice, make sure to grab a plate of the Buffalo wings glazed with a savory adobo-chipotle sauce.

Show Dogs has scratch-made written all over its rock-out menu. Guy's trip included two showstoppers. First, a fried chicken sandwich that's "like a Pink Floyd concert -- classic." As for the headliner? Try the House Merguez, lamb sausage topped with mission-fig chutney and house-made Dijon mustard.

At Rocco's, the Italian food is made from scratch, following Chef Don Dial's grandpa's recipes. The deep and sweet flavors in the Bolognese sauce were "killer" according to Guy. He also enjoyed the "super tender" chicken piccata. The house favorite is the linguini with clams and white sauce.

Chef-Owner Eskender Aseged left quite the impression when he appeared on Guy’s Grocery Games — so much so that Guy made sure to check out Aseged’s Ethiopian joint when he was in San Francisco. Follow Guy’s lead and order the seared tuna. It’s topped with chermoula, a Moroccan cilantro and parsley sauce, and served over a bed of sauteed vegetables. “I don’t want this dish to end,” Guy exclaimed.

Although this auto-repair shop turned grub stop may be small, "the flavor's big." So says Guy, who devoured the 10-ounce burger patties served with handmade everything, from the fries and ketchup to the mayonnaise. But the real end-of-the-meal kicker? A side of Brussels sprouts with smoky bacon.