Restaurants

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

Chef Katherine Dabrowski grew up helping her mom in the kitchen and now she is sharing her Polish dishes at Polka. Guy devoured the pierogi done three ways - with meat, sauerkraut and potato. The goulash impressed with its tender meat and gnocchi. For dessert, try the creamy filled crepes.

Guy said the bark is worth every bite at this barbeque joint in Los Angeles. The fried chicken sandwich was so good Guy predicted a line down the street for it and jokingly dubbed the smoked pork belly his favorite salad.

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.

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.

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.”

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.

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.

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.

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.

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.

Go sweet and savory at this 1940s-era eclectic diner with California flair. You'll find donuts smothered in bacon, upside-down floor lamps and funky names for dishes, like "Hangover Helper" and "Smac and Cheese."

Fat Sal’s is everything health-conscious LA is not and deliciously so. Guy gets his hands on a Fat Jerry sandwich stacked with cheese steak, chicken fingers, mozzarella sticks, bacon, fried eggs and fries. He also indulges in the Meat Luv’rz pizza roll stuffed with beef, pepperoni and sausages. Jeff and Audrey Dunham were in to taste their 13-pound creation: Big Fat Fatty. This mega sandwich features five burger patties, five fried eggs, ribeye, pastrami and bacon topped with a basket of fries, onion rings, chicken fingers and mozzarella sticks.