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.”
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.
Guy heads to California to check out Brick and Fire’s Mushroom Cobbler featuring ingredients from Chef Jim Hughes’ garden. It is stuffed with an array of wild mushrooms that have been oven-roasted, stewed in butter and then made into a creamy cobbler mix that is topped with biscuits and cheese.
Studio Diner carries breakfast 'round the clock -- and lunch and dinner, too. Take it from Guy, who says "everything is top-notch" here. Owner Stu Segall insists on flying in whole belly clams and lobster from Maine, and for a real late-night treat, divulge in the deep-fried favorite: Monte Cristo.
Guy says if you're looking for live music, fresh delicious seafood, a huge patio and good times, you've got to head to Pier 23. Many come for the legendary NorCal oven-roasted Dungeness crab, but if you have room for more, try the duck jalapeno poppers.
Guy has been rolling to Jay Bee's for more than 15 years for "real deal" barbecue. You could say owner Beverly Neely has barbecue in her blood, as both her brother and nephew (Food Network's own Pat Neely) have been doling out delicious barbecued pork, ribs and chicken so good Guy's "stricken."
KoJa Kitchen not only redefines food truck cuisine, but owner and Chef Alan Tsai is reinventing traditional Korean-Japanese eats too. KoJa short ribs are kiwi-marinated, then placed between two rice patties. Guy couldn't believe his taste buds. This is "Asian food at its best," he said.
To get to Schellville Grill you will need to search off the beaten path. Once you're there, you can't miss the "Tuscan-style" signatures that Chef Matthew Nagan creates, including a twelve-layer eggplant lasagna that Guy called "outstanding," or The Yahoo Burger with Creamy Chipotle Sauce.
The only way you'll find this unmarked dive bar is if you know to look for its green awning. The filet mignon sandwich with toasted garlic bread left Guy speechless. He also appreciated the melt-in-your-mouth smoked prime rib with au jus. Be sure to check out their rotating daily specials too.
Don Chow Tacos Los Angeles food truck fuses Chinese and Mexican cuisines to create such unique dishes as Chimales (Chinese-Mexican tamales, meat-stuffed masa wrapped in corn husks and steamed). Also worth a try: Kung Pao Chicken Tacos and the sweet 'n' smoky Chinese BBQ Pork Burritos.
Classic diner fare meets Vietnamese comfort food at this homey California spot. The family-friendly diner serves everything from eggs Benedict to spicy Thai coconut soup, and Guy says the pho (a rice noodle soup with thinly sliced beef and broth) is "crazy good."
After buying a one-way ticket to Rome, John Atkinson returned home to Manhattan Beach, Calif., and opened his version of gourmet short order. He learned the trick to a great pasta carbonara. As for the signature Kahlua Pig Monte Cristo Egg Rolls? Guy said they were "supercalifragilistic tender."
The house-cured pastrami at The Oinkster redefines slow fast food says owner Andre Guerrero. Guy couldn't agree more. The signature Oinkster pastrami sandwich was best described as "liqua smoka porka flavor," and with homemade ketchup and perfect onion rings, the meal was totally on-point.
A neighborhood favorite for more than 60 years, Tommy's Joynt is a German hofbrau serving fresh-carved hot meat sandwiches packed full of turkey, pastrami, brisket, ham and more. Need a recommendation? Guy says the corned beef "just melts in your mouth" and the roast beef is "better than prime rib."
The name behind W.O.W. - Worth Our Weight comes from its payment policy, as you only pay what you think is fair. Here, deserving youth receive tuition-free culinary training. Guy happily paid extra for his nectarine scones and pulled pork huevos rancheros -- he donated a pretzel car.