Restaurants

Guy ventures to the Cannery Row Brewing Company for some “high-end bar grub.” Everyone’s favorite is the Parmesan pretzel with beer cheese dip. But you won’t want to miss out on the short rib grilled cheese either, complete with one slice of bread that’s entirely blanketed by provolone.

Monterey’s Fish House is all about fresh seafood. Guy feasts on oak-grilled oysters, which are slathered with butter and garlic, then served with a spicy cocktail sauce. He follows them up with the Sicilian Holiday Pasta, which features housemade linguini dressed up with seasonal fish and seafood.

The Wild Plum is dedicated to organic and sustainable cuisine. Everything here, aside from the ketchup and mustard, is made from scratch. A hit item is the porchetta, which features pork loin stuffed with roasted pork shoulder and then wrapped in bacon and served on a bed of hand-fried potatoes.

Rosine’s is a local favorite when it comes to Italian meals. The towering portions of lasagna feature “superrich” layers of ground chuck, red sauce and a creamy mix of cheeses. The minestrone soup is also worth a taste. Guy loves that it includes atypical ingredients like cabbage and shredded beef.

Loulou’s abalone slider is the perfect dish for a self-proclaimed “abalone junkie” like Guy. The bun is grilled, slathered with aioli, topped with the abalone and slaw, then served with a side of fruit slaw. If you are at Loulou’s between November and June, don’t miss out on the Dungeness crab.

Spirito's Italian Diner may be nestled in a strip mall, but that didn't mean Guy couldn't enjoy some "old-school Jersey gravy." Owner Mike Spirito has been keeping his family's recipes alive with pizza napoletana, "monster" ravioli and the signature Roman meatballs, made with raisins and pine nuts.

Located in the heart of Sonoma wine country, Cafe Citti bills itself as a casual Italian trattoria. Chef Luca hails from Lucca, Italy, and all his dishes bring handmade to the table. On his DDD visit, Guy called the ravioli an "orchestra of flavors," and he loved the homey polenta with porcini sauce

Have a craving for handmade bratwurst? Follow Guy’s lead and head over to Brats Brothers, which draws diners from across the globe eager to sample some delectable sausages. Savor a classic brat made from pork or veal, or indulge in an exotic option like a wild boar andouille or a kangaroo sausage.

Paul and Kathy Shields are cooking and baking up some fresh and delicious meals. Guy thought the turkey pasilla fritters made with free-range turkey meat and served with a side of quinoa mango salad were outstanding. Locals favor the chicken Marsala.

A British couple visits California and what do they decide to do? Start a British comfort food shop! Guy and his son loved these "real deal" fish and chips made with wild Alaskan cod. The bangers with a side of mash also garnered praise. Feeling brave? Try the fried haggis balls.

The authentic Mexican recipes make the food at this family-operated restaurant irresistible. Guy liked the juicy flavor of the carnitas, which can be ordered in a taco, burrito, enchilada or torta. The pork stew pozole also impressed Guy; he recommends topping it with cabbage, cilantro and lime.

Norton's is bringing East Coast pastrami to the West Coast, and it's being cooked six different ways. Guy could barely handle the pastrami dog --- a quarter-pound hot dog topped with pastrami and sauerkraut. The PLT with crispy pastrami, lettuce and tomato is a tasty spin on an old classic.

Drive by this joint and it'd be a mistake, says Guy on Triple D. This husband-and-wife duo defies expectations by making everything by hand, from orange juice to biscuits. But the John Wayne "hangover" dish is legendary: eggs, home fries, sausage wagons and cheese all covered in Spanish sauce.

Owner George Abou-Daoud opened this joint as an homage to the Italian restaurants in downtown Manhattan, and it’s apparent once you open the menu, filled with pizzas named after New York streets — think Fulton, Crosby and Mercer. Pork lovers, opt for the Gramercy. In addition to featuring red sauce and melted mozzarella, this pork-centric pie comes loaded with pepperoni, sausage, bacon, soppressata and guanciale. Once cooked, the pizza is brushed with a garlic-infused olive oil.

This funky former saloon that's off the beaten path has't changed that much in a hundred years, from the fixtures to the main courses. Stop by to enjoy homemade classics such as the lamb shanks with polenta that Guy calls "beyond fall of the bone tender" and Grandma's minestrone recipe.