Eat your cheeseburger with a spoon - cheeseburger soup, that is - at this funky joint run by a mother-daughter duo. With a menu full of hearty comfort foods, you won't leave hungry, especially if you order the 12-ounce Bruiser Burger with blue cheese.

Even with its rock 'n' roll vibe, The Sparrow Tavern has a knack for fresh and healthy bar food. As Guy discovered on Triple D, The Sparrow Tavern has a righteous bacon and Brie burger. For the ultimate twist, try the super moist veggie burger -- the maple cayenne mayo is addictive.

Chef Rudy Acosta has strict instructions from his great grandfather not to mess with any of their Cuban family recipes. The giant serving of arroz con pollo amazed Guy with its savory flavors. He could not get enough of the ropa vieja, a house fave with shredded beef in tomato sauce, beans and rice.

This 65-year-old Jewish establishment is one of the last kosher delis left in New York City. Guy loved the fried kreplachs, which he described as "Jewish pot stickers." The boiled chicken soup comes with kreplachs as well. He also recommends the tender and juicy stuffed cabbage rolls.

Join host, Guy Fieri, of Food Network's Diners, Drive-Ins and Dives, at Pizza Junction in North Tonawanda, NY, a 37-year-old restaurant turning sandwiches into amazing pizzas.

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.

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.

Relive the '20s at this old-fashioned ice cream parlor, complete with a soda counter and Italian comfort food. Guy enjoyed the fan favorite: homemade butter pecan ice cream topped with whipped cream and a side of butterscotch. For a filling meal, order the mozzarella sticks and cheesy pasta Asiago.

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.

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.

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.

Thousands of pounds of masa and up to 10,000 tortillas a day come from Tortilleria Nixtamal. Guy liked the sweet and savory taco al pastor with pineapple, topped with white onion, cilantro and lime. The hearty pozole Guy found comforting and soothing. Regulars enjoy the tamales and tortas as well.

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.

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.