The place used to be an auto garage, but now it's a neighborhood restaurant serving up everything from Southern to Italian favorites. Guy adored the overflowing lobster roll, while customers enjoy the hand-cut fries, roasted chicken and ribs with meat so tender that it just falls off the bone.
Stop by this self-proclaimed dive bar for some huge burgers at dirt-cheap prices. Triple-D fans love the Gally Buster, which is a 1-pound triple cheeseburger for only $6. If you don’t mind spicy, try the Jalapeno Cream Cheese Burger with extra bacon or go crunchy with the Cashew Burger.
The Rubano family believes in serving only fresh homemade meals to Pit Stop's loyal fans. Guy could not wait to try the hefty Cuban sandwich and enjoyed the pulled pork and Virginia ham inside it. The stuffed spaghetti squash topped with fresh mozzarella and homemade marinara sauce also impressed.
Picabu's menu may be small but it has huge variety. Guy enjoyed the Cactus Burger topped with pepper Jack cheese, a hot and spicy pepper/onions/bacon mix, marinated onions and the signature hamburger goo. The chicken and corn pot stickers with homemade wrappers kept him coming back for more.
The 14-seat Sage General Store restaurant may be small, but the menu's all about big flavor. Sage loves their bacon brownie, bacon pizza and the most delicious artisanal bacon mac 'n' cheese. Meanwhile, Guy couldn't get enough of the juicy rotisserie chicken, spinning in the back.
At Quahog's Seafood Shack (pronounced co-HOG), you'll find clam strips and clams on the half shell but you'll also find a Triple D favorite. Guy scarfed down the glorious BBQ Pacu Pacu Fish Ribs. The Moqueca fish stew was also full of surprises, as it's made with coconut milk and edamame.
Q Fanatic BBQ boasts a long line of delicious, smoky briskets, but it also has eight homemade sauces, four being an ode to Kansas City-style barbecue. The most popular sauce will also give you a caffeine boost, as Guy discovered the Espresso BBQ sauce mixes in an unusually large shot of espresso.
For a little spice and no DC politics, Tortilla Cafe delivers with Salvadorian pork-and-cheese pupusas. On Diners, Drive-Ins and Dives, Guy calls these stuffed tortillas "out of bounds." For more out-of-bounds flavor, try the chicken tamales made with a traditional masa and perfect blend of spices.
The roof at Hill's Restaurant and Lounge also doubles as a garden and the menu, not surprisingly, represents true garden-to-fork dining. Guy said "step away from my pork" when eating the pulled pork sandwich. But the Elk Burger is out of bounds with its homemade beer mustard and rooftop herb blend.
At Mahony's, Chef Benjamin Wick's isn't just making sandwiches, he's making po'- boys 22 different ways. Guy chowed-down on the Peace Maker, a po'- boy stuffed with fried oysters, bacon, and cheddar. For dessert, Guy had a slice of the sweet potato crunch pie.
Memphis Taproom diners are used to the unique menu from Chef Jesse Kimball. But Guy's Triple D visit left him totally wowed. The watermelon, arugula and pork belly salad was just like a "picnic basket" in Guy's mouth -- but the vegan Smoked Coconut Club with tomato mayo was completely off the hook.
The Golden Bear quickly became a Sacramento, Calif., favorite and Guy couldn't agree more. His visit changed his attitude about slaw, as he called The Sausage and 'Slaw pizza with homemade sausage and smoked slaw "out of control." The taco with citrus-achiote chicken's also a flavor town winner.
Everybody in town loves this cafe and antique shop for its low prices and farm-fresh produce. The "righteous" gourmet panini chicken salad sandwich made with homemade bread, shredded chicken, peach chutney, curry yogurt, fresh tomatoes and mixed greens was Guy's favorite. Also try the duck sammies.
If you can't make it to "the old country," Guy recommends stopping by the Polish Village Cafe. The Hungarian pancakes are fried and topped with a goulash made with pork butt. Guy loved the crunch from the pancakes and the "megatender" meat. Feeling adventurous? Try the tangy dill pickle soup.
A trip to Italy inspired Chef Dave Mancini to open his own pizzeria. The "light and crispy" City Wing Thing pizza topped with smoked turkey, cherry peppers, smoked Gouda, mozzarella and roasted garlic was Guy's favorite. If you’re feeling creative, try inventing your own topping combination.
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.