Owner Kortnee Bush and Chef Jaclyn Major are no strangers to fine dining, having worked respectively at Twin Farms in Vermont and Savoy in New York City. They use their experience to craft elegant New American dishes that show off what Vermont has to offer, but cultivate a friendly, relaxed atmosphere that makes Butch & Babe's feel more like a neighborhood hangout.

Everyone in Burlington knows Ms. Hong, thanks to her legendary dumplings. In addition to making classic Chinese versions like pork, she puts an American twist on some, like the chicken and cheddar cheese dumplings. All of them are served with her homemade dumpling sauce. "I want to buy it by the gallon," Guy joked.

You don't need to go south for great Mexican food anymore: Guy swears by the tacos at this Vermont college-town joint. The pork for their Al Pastor is spit-roasted to give it a super tender texture. "This is the closest I've had to authentic Al Pastor outside of Mexico," he said. Another standout is the Grandma's Beans tacos.

You won't miss the meat for a second at this creative vegan spot. Guy was absolutely blown away by the Crunch Wrap, which is a tortilla stuffed with bean chili, rice, an herbed chickpea spread, two different kinds of vegan cheese sauce and a layer of crunchy tortillas inside. The whole wrap is toasted on a panini press until golden brown. "Out of all the vegan and vegetarian dishes I've had in my life, this is easily in the top five," he said.

Chef Julius' persistence and determination to use food to bring happiness to people has also brought him success. His early culinary lessons came from helping his grandmother and aunts cook while he was growing up. After attending culinary school, he opened Sauce Boss food truck in 2016, specializing in original recipes and mastering sauces made from scratch. In 2019 he was able to expand, bringing his enthusiasm and experience, and open his own restaurant serving Southern food that he learned how to make from his grandmother.

This Utah favorite has been open for nearly a century, and they’re as popular with the locals as ever. They’re known for cooking up a mix of savory dishes and from-scratch pastries, like doughnuts and cinnamon rolls. Guy loved their classic French Dip sandwich, which is served on the restaurant’s fresh sourdough hoagie buns. “It makes me smile,” he said. “This is right out of the old school recipe book.”

Papito Moe's prides itself on its authentic Puerto Rican cuisine and its warm service. Whether you visit their restaurant or catch their food truck, they aim to serve delicious empanadillas, moe'fongo and rice bowls with a smile.

At Curry Pizza, Chef and owner Bhinda Singh combines classic Indian sauces and toppings with his thin and crispy naan-based pizza dough.

Guy says the Burger Bar in Roy, Utah, has been "doing it right" for 52 years. He loved the Big Ben burger, and although he ordered his as a single, you can order yours double, quarter, quad and even bigger. No burger is complete without the uber crunchy, thrice-fried fries served with fry sauce.

Hidden at a gas station in the middle of Utah is this can't-miss Nothern Indian joint. Everything here is super authentic and cooked from scratch, including the meat for their Chicken Tikka Masala, which marinates for two days to give it a super-tender texture. Another standout is the Keema Samosa, which is stuffed with lamb and peas.

The best comfort foods from around the world come together on this diverse menu, like Lomo Saltado, a Peruvian beef stir fry that’s served over rice and fries. Another standout: the Peanut Butter Burger, which is a regular burger patty topped with peanut butter, bacon, cheese, and a curry aioli. Guy explained that the combo tasted like a spicy Thai peanut sauce.

This roadside restaurant fuels both locals and travelers with unusual plates, like the Inside-Out Grilled Cheese. The sandwich is made with cheese on both sides of the bread, which gives it a unique combo of both crunchy and gooey textures. The sandwich is also stuffed with guacamole, beans and sriracha. Guy called the mix of textures "dynamite."

Chef-owner Luis Ramos brought the flavors of El Salvator to this small Utah college town. Los Primos specializes in pupusas, a kind of stuffed tortilla that Guy describes as a "tamale meets a tortilla." Here, they're stuffed with refried beans, cheese, and pork chicharrones before they're cooked on the flattop until browned.

Louisiana transplant Jason Davis left the mortgage business to open MayMoes, a legit Southern Cajun joint in Utah. Specialties include the Blackened Chicken Pasta and the decadent Marrow Butter Burger. Like all of their burgers, the MBB is made with their house beef blend, it’s then pressed on the grill and topped with a smoked marrow butter and cheese and served on a potato bun brushed with garlic butter.

Tin Roof Grill offers a little bit of everything: pizzas, burgers and even Asian-influenced appetizers. Take Guy’s lead and start with the croquettes stuffed with gooey cheddar cheese and succulent bits of smoked Canadian bacon. Then dig into a decadent pizza topped with pesto, white bean puree and tender slices of flat-iron steak. Finish with a slice of the raspberry charlotte cheesecake, which features a pound-cake crust and a creamy filling studded with fresh berries.