San Diego has a lot of taco joints, but diners rave about this mom-and-pop shop where two brothers are cooking up memories from their childhood in Mexico. And if you’re searching for spice, look no further than the fiery Shrimp a La Diabla.
High school buddies, Mahmoud Barkawi and Osama Shabaik, combined their Egyptian and Syrian backgrounds to bring authentic Middle Eastern flavors to San Diego. Guy loved the shaved Chicken Shawarma, which is piled onto a salad, crispy fries or house-made pita. They make their falafel the Egyptian way with fava beans instead of garbanzo beans. “That’s no joke,” raved Guy.
Andy Harris used to be a tour manager for rock bands, firing up his smoker for the crews. His food was so successful he decided to open a restaurant to bring Texas barbecue to San Diego. He teamed up with Chef Ami Cisneros to elevate barbecue to the next level. Don’t miss the massive El Borracho Beef Rib with house-made queso and pickled red onion relish.
This local favorite makes excellent bread and pastry but also legit food. The popular Black Bean Chili has good old-school flavor, but it’s kicked up with a tangy cilantro pesto and served with jalapeno-cheddar challah muffins. Diners also rave about the Korean Pork Salad.
Chef and owners Zacarias Martin and Dionicia Valdovinos are serving up authentic Mexican food with influences from Guadalajara and Michoacán. The food incorporates chilis and spices, like cloves, and many of their dishes make use of the use of the molcajete, the traditional Mexican mortar and pestle. The Molcajete Mixto is a mixture of steak, chicken, shrimp and vegetables served inside a smoking-hot molcajete. Guy was in heaven, calling the it, “without question, one of the best Mexican food experiences I have ever had.”
A this tiny spot in Napa, Chef and owner David Lu is putting out delicious Asian cuisine with fresh local ingredients. Guy loved the Kimchi Fried Rice with braised beef cheeks and the house-made ramen.
For authentic Vietnamese food made with love, head to this Fieri-family favorite. Chef and co-owner John Nguyen serves up the recipes that mother and co-owner Be Nguyen cooked as a chef in Vietnam.
Rob Larman and his wife are serving up old school barbeque in the heart of California wine country at Cochon Volant. Chef Larman puts his unique spin on fried chicken by soaking it in a sweet-and-spicy brine laced with granny smith apples and pasilla chile paste. “This is a chef’s fried chicken,” said guy between bites. Their other claim to fame is the towering WTF Burger. A seared beef patty is topped with 14-hour smoked brisket, smoked pork shoulder, house-cured maple bacon, a fried chipotle pork cake, melted cheddar cheese and house-made barbeque sauce.
When Guy was growing up, his family would stop at Granzella’s Deli on road trips for the best muffuletta ever. Stop in and try one of their 30 different sandwiches.
Guy was shooting Guy’s Grocery Games in Santa Rosa when his buddy brought him the Korean Burrito from Zoftig Eatery. He loved it so much he needed to put the place on DDD. At Zoftig, chef and owner Matt Spector taps into his fine-dining background to spice up the menu, sourcing local but peppering the menu with international flavor. The Korean Burrito is packed with marinated, local ground beef, pickled vegetables, kimchi, fresh herbs, avocado and barbeque sauce. “I’m going to drown in my own drool,” Guy said before digging into it.
This San Francisco destination is one of the biggest Triple D joints ever, with seating for more than 450 people. Serving up traditional Chinese fare, Grand Harbor regulars rave about the pork buns, dim sum chicken feet and a selection of fresh seafood. Bonus: The restaurant's view of the San Francisco Bay is absolutely spectacular.
Good eats, indeed. This Triple D destination offers up American fare that includes a must-try Nashville Hot Fried Chicken Sandwich and a Blueberry Bacon Blue Cheeseburger that's an absolute winner. Bonus: While waiting for your food, enjoy a drink from the Lucky 13 bar, located adjacent to Scolari's.
This San Carlos destination puts its spin on classic Italian food with wood-fired pizzas and handmade pastas. The restaurant makes a knockout Ricotta Gnocchi with artichoke, lemon and mint that's absolutely worth your time and taste buds.
This Puerto Rican hot spot is known for its bold flavors and (bottomless) brunch bashes. Regulars love the Chicharron Mofongo and Canoa, but the restaurant also offers up some incredible vegan options.
This Palo Alto destination serves up a farm-to-table experience with organic and locally-sourced ingredients. The result: fresh California cooking with dishes that won't leave you feeling weighed down. Guy suggests trying the Calafia Citrus Carnitas or the Vegan Gnocchi.