Restaurants

With meatballs larger than your standard league baseball, Mulberry Restaurant knows a thing or two about home-run meals. Guy didn't leave hungry with their filling lobster ravioli, hand-stuffed peppers and mountain-high lasagna packed edge to edge with sausage, chicken and creamy Parmesan ricotta.

Since 1922, this multigenerational old-school Italian deli in Brooklyn has been a local staple. Guy adored the tender steak pizzaiola with fresh mozzarella in the Sinatra Special. He called the thinly sliced roast beef, fried eggplant and mozzarella sandwich ridiculous and the real deal.

In Fort Greene Brooklyn, The Smoke Joint is smoking up some seriously mouth-watering, succulent, fall off the bone 'cue. The short ribs are Brontosaurus-sized, and the Buffalo wings are funkified by smoking them first. It's a veritable melting pot of a barbecue joint, much like the city it's in.

At this top-of-the-line Irish Pub, Chef Damien Brownlow serves up pub food with a twist. Guy loved the Reuben fritters because of their creamy "melt-in-your-mouth" flavor and the accompanying honey mustard horseradish. He also liked the Irish meatloaf with cabbage cream sauce and champ potatoes.

Whether you're looking for some Sunday brunch or a Sunday brew, this joint is just for you. Guy enjoyed the sweet fire fajitas with andouille sausage and marinated onions and peppers topped with cheddar Jack cheese. Diners enjoy drinking the craft beer with a side of sweet potato fries.

Owner Adam Gold is still serving up waffles and blasting tunes just like he did at his college parties. Guy savored the "sweet and crispy" fried chicken and waffles with hot sauce syrup and devoured the stuffing waffle with smoked turkey, cranberry sauce and mashed potatoes.

The authentic home-style Polish comfort food and family atmosphere found at this cafe causes some to feel that they are actually in Poland. The crispy potato pancakes with gravy solicited an "Mmm" from Guy as he devoured the dish. Locals recommend the delicious pierogis and the savory kielbasa.

Byblos is a Lebanese joint in downtown Syracuse putting mama's touch on Middle Eastern food. Violet Khabbaz, along with her son Fady and husband Phillip, makes a seasoned falafel sandwich Guy can't get enough of, and a big time baklava for a serious sweet tooth.

Bun-Ker Vietnamese may seem like it is in the middle of nowhere, but the trip is worth it for Vietnamese street foods that Guy could eat “till (his) head falls off.” This joint serves up Southeast Asian-style favorites like grilled pork chops and crispy crepe with bacon, shrimp and bean sprouts.

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.

The band of cousins who run this diner are always ready with more than 40 different types of homemade cakes, pies and bread. Guy was a fan of the focaccia bread topped with feta, onions, olives and tomatoes, but the short ribs for dinner and the brownie Sunday for dessert were Guy's favorites.

The three innovative female chefs that run this Brooklyn establishment are pumping out classic American cuisine with a Southern spin. Guy loved the savory buckwheat waffles and fried chicken, which were light and crisp. He also devoured the addictive Pecan Crunch Donut coated with homemade toffee.

A few years ago, auto shop owner Fred Donnelly took up barbecue as a hobby. Then he started selling it from a trailer outside his Queens shop. Soon he was serving 150 lunches a day at MOgridder's BBQ. Dig into Fred's ribs and the brisket, which Guy said would ''challenge any good Texas brisket.''

At 103 years old, John's of 12th Street is a hidden Italian gem in NYC. According to Guy, the Marsala wine in the tender all-veal meatballs gives them a little sweetness that pairs well with the savory marinara. Guy found the Tuscan Ragu over Homemade Pappardelle to be irresistibly delicious.

Chef Gazala Halabi might work in a tiny New York kitchen. But her Druze dishes had Guy taking big bites. Move along, fluffy pita-bread lovers. Here, pita bread comes "New York Times thin." After kebabs and bourekas, save room for Osh Al-Saria, a creamy yogurt pudding made with orange and rosewater.