Restaurants

Guy had to check out Gorilla Barbeque, which is housed in a bright orange boxcar. Regardless of size, Gorilla Barbeque still grills 1,500 pounds of meat each week. The Philly cheese steak with barbecued brisket explodes with flavor, just like the mac 'n' cheese baked with a Goldfish cracker crust.

Tamarindo serves Mexican dishes made with organic, local ingredients. Guy declares his love for the drunken torta, which dresses up flank steak with salsa, onion, tomatoes, arugula, bean spread and mayo. Another must-try dish is the chicken chilaquiles with achiote marinade for a tangy, spicy taste

Miller's East Coast Deli may be in San Francisco, but that doesn't mean it can't dish out one hearty bowl of matzo ball soup. Add to that, "nothing's been lost in translation" from east to west, as Guy dove right into the potato latkes with uber tender cuts of corned beef and pastrami.

A burger to us is fresh ground steak to Joe. At Joe's Cable Car, the meat is the star (that and his neon-orama dining room). Fresh chuck is ground daily to attain griddle glory as a patty melt or burger (favorite topper: avocado). Guy's verdict? Big. Juicy. Bananas (contains no actual banana).

A 1927 rail cable car with Portuguese food? Guy says The Grubstake Diner is a one-of-kind San Francisco find. Today the menu pays homage to owner Fernando Santos' Portuguese heritage. Guy loved the spicy pork chops and raved about the "green soup" made with kale and topped with plenty of linguica.

When a student of former high school teacher Bob Laffranchi asked him how cheese is made, Bob decided to find out. Since then, the self-taught cheese maker has been running Loleta Cheese Factory, which makes 5,000 pounds of cheese daily using local milk. Guy’s favorite? The spicy habanero Jack.

Opened in 1969 by a pair of Louisiana transplants, this joint is still serving classic Creole dishes. Try the classic standout gumbo, or opt for the crawfish etouffee. This dish starts with an old-school roux made from shrimp stock and a mix of tomato and cream of mushroom soups, which surprised Guy. Loaded with spices and tender crawfish tails, the resulting etouffee is “deep and rich and creamy,” Guy says.

The cornucopia of spices used for the luscious brisket sandwich at Jimtown Store goes hand in hand with the bounty of fresh vegetables and herbs found in owner Carrie Brown's garden. The nationally recognized country store was also a DDD favorite, as Guy loved the thick "standup" Chain Gang Chili.

Guy claims Clendenen’s apple cider is the best he’s ever had. They grow their own apples in an orchard that dates back to 1879. After the apples are pressed, they are sold immediately for the freshest apple cider in Fortuna, which Guy likens to “nectar from the gods.”

After 55 years in business, Catelli's closed in 1991. But in 2010, brother-sister duo Domenica and Nick Catelli reopened the restaurant and brought the old family recipes back to life. Guy stopped by for Jack's Covelo Beef Meatball Sliders. But the ravioli? Two words: handmade perfection.

It's hard to find a shack near the beach with fish tacos ''bordering on gourmet,'' but that's exactly what Guy thought of Haggo's Organic Taco near Leucadia, Calif. Owner James Haggard uses ''at least 95 percent'' organic ingredients in all of his dishes and cooks halibut with his own dry rub.

Hotel Ivanhoe is where Guy got his first kitchen job. Tucked away in his hometown of Ferndale, this American-Italian restaurant serves “old-school Italian” fare like chicken cacciatore, which Guy calls “one of the most comforting things you could eat.” The risotto with Italian sausage is also a hit.

When Guy was growing up in Ferndale, California, he set up his own pretzel cart to earn some extra money. In order to pass on the opportunity to learn about the food industry to other students, Guy personally built this cart so that Ferndale students can raise money year-round.

Ferndale Meat Co. is the local butcher shop in Guy’s hometown. The specialty here is the “outstanding” Italian sausage composed of equal portions of beef and pork seasoned with six different spices and red wine. Guy recommends dipping the sausage in applesauce for an extra pop of flavor.

The quintessential mom-and-pop place, Humboldt Sweets cranks out what Guy calls “cinnamon rolls gone wild.” These jumbo-sized caramel-pecan cinnamon rolls are gooey and sweet. Another popular item on the menu is the ham and cheddar scone with a side of bacon gravy.