At Fat Olives, Chef and Owner John Conley is making true Neapolitan pizza using an oven handcrafted in Italy, handmade mozzarella and the finest “00” Caputo flour. The Belgio Dulce Pizza is a creative mix of brussels sprouts, house-made Calabrian chile oil, honey and pistachios on a cream base.

Chino Bandido's Chinese-Mexican-Jamaican dishes have garnered lifelong fans. Guy loved the fusion, calling it one of the most original on DDD. The best part? The menu has more than 90,000 combinations. For a spicy option try the Pollo Diablo, Jade Red Chicken and Jerk Fried Rice. Pow!

Chef Aaron Chamberlin likes to cook everything over an open fire just like when he was a boy scout. Guy adored the smoky and creamy Pig Dip filled with pork, prosciutto and fennel onion marmalade. The rustic Iron Skillet Pancake with berry compote and the Moroccan meatballs also impressed.

The North Pole's Country Cafe has enough holiday giddyup for all nine reindeer. Guy was ready for a long winter's nap after polishing off their butter-basted Turkey Dinner with homemade stuffing. Eating local? Order the Cranberry-Glazed Ham, lacquered with wild Alaskan cranberry sauce.

It's always Christmas at the Elf's Den Restaurant & Lounge. Chef Tony Ysais' North Pole workshop is out of toys, playing instead with homemade rolls and Reindeer Sausage Hoagies. Guy insists that you open wide for the Almond-Crusted Beef Tournedo with bearnaise and gravy more than just once a year.

Tucked into an industrial park near the railroad tracks, this ice cream shop and restaurant serves creative burgers — including a peanut butter-topped burger with bacon jam — and homemade ice cream.

This eclectic Bakersfield restaurant can satisfy multiple cravings with its Mexican, South American and Caribbean dishes, including habanero-spiced fried chicken.

Open since 1939, this retro steakhouse serves down-home classics like Chicken Piccata, Stuffed Pork Chops and Lobster Mac & Cheese.

Set just off the Southern Pacific Railroad in East Bakersfield, this local institution has served served excellent Basque dishes since the 1930s. Guy deemed the Fried Garlic Chicken "outstanding," saying it would be the example if he ever served the dish.

The middle of the desert might not seem like the best place to open a Greek diner, but the Mad Greek Restaurant has been attracting crowds for over 20 years. Chef Larry Dabour uses his grandmother's recipes for specialties like gyros, spanakopita (spinach pie) and shawarma — Guy's favorite.

This authentic Greek restaurant specializes in baked goods, hearty entries and beef-stuffed cabbage leaves in lemon sauce that Guy finds delicious.

This retro diner excels at comfort classics, including chili, biscuits, pancakes and burgers.

At Renee’s Organic Oven, husband and wife team Steve and Renee Kreager are serving up Italian classics their own way. The Tailored Tony is like a Sloppy Joe made for a healthier palate. For this open-faced focaccia local organic beef is infused with tomatoes and topped with melted provolone and roasted red peppers. Also try the Spinach Dip Calzone. Guy described it as a cross between the best jalapeno popper you’ve ever had, a gigantic perogi and a chicken sandwich.

Chef Eric Greer and buddy Kyle Dismang opened North Bar to serve up all kinds of unique burgers in North Little Rock. Some say they have the best burgers in the state. Guy loved the Arkansas BBQ Bologna Burger which is topped with house-made BBQ sauce, an eight-ounce slab of seared bologna and provolone cheese. It didn’t hurt that it was paired with crispy, house-made pork rinds.

This funky brew pub was dreamt up by two buddies that met in college. At first, Matt Foster and Jess McMullen’s brewery served pretzels with a variety of sauces. Later, they brought on Chef Georgina Jones to add dishes with a Southern-flair to the menu, like the soul-satisfying Gumbo Cheese Fries.