Restaurants

Stop by Frankinbun for one of the best vegan dishes Guy has ever had. The meat-free hot dog is crafted from brown rice flour, black eyed peas and aromatics and then topped with a dynamite house-made chili. Plus, try their handheld version of chicken and waffles which consists of Bavarian chicken apple sausage surrounded by a crisp waffle shell served with maple syrup. 

Tavern on 2 features a gastropub menu that draws influences from Asian and Mexican cuisine. Guy recommends the pig tails, which are fried and covered in a sticky, spicy Asian sauce. For a unique take on surf and turf, try the “incredibly flavorful” Belly & Sucker, composed of pork belly and octopus.

The star item on the menu at Starling Diner is the slow-roasted pot roast. Polenta, potatoes and chuck roast seared in butter are wrapped up in a gravy-topped tortilla to make one tantalizing dish that Guy calls a “power bomb of flavor.” Also try the fluffy scones served with orange honey butter.

There's no rush at Schooner or Later in Long Beach, Calif. (a schooner is a 24-ounce chalice of beer). The breakfast and lunch landmark's bangin' Belgian waffle and fluffy crab omelet with avocado are perfection. Hit the jackpot with The Mess: griddled eggs with ham, peppers, onion and cheese.

Named after Andy Warhol’s famed art studio, The Factory Gastrobar specializes in comfort food that is seasonal, sustainable, local – and aesthetically pleasing. Guy recommends the open-faced grilled asparagus sandwich and the pig ’n’ grits made with beer-braised, all-natural, organic pulled pork.

Diners who visit At Last Cafe say "at last" for the flavorful dishes, reasonable prices and fresh ingredients. On Triple D, Guy was also saying "I'd eat that on a shoe" about the super tender and juicy pork chops and the homemade polenta made with a rich and creamy portabella mushroom sauce.

The signature sour pork Sisig tacos at Senor Sisig have been a hit with Los Angelinos, Filipino-fusion fans and Guy himself, who called these tacos "salty, spicy goodness." If you want to ramp up the spice, make sure to grab a plate of the Buffalo wings glazed with a savory adobo-chipotle sauce.

Show Dogs has scratch-made written all over its rock-out menu. Guy's trip included two showstoppers. First, a fried chicken sandwich that's "like a Pink Floyd concert -- classic." As for the headliner? Try the House Merguez, lamb sausage topped with mission-fig chutney and house-made Dijon mustard.

At Rocco's, the Italian food is made from scratch, following Chef Don Dial's grandpa's recipes. The deep and sweet flavors in the Bolognese sauce were "killer" according to Guy. He also enjoyed the "super tender" chicken piccata. The house favorite is the linguini with clams and white sauce.

With over 30 signature burgers, there’s something for everyone at Grill-a-Burger. Guy tries the spicy Devil’s Revenge and the Napa cabbage-topped Buddha Burger. 

At Mambo's Cafe, the Cuban sandwiches have some serious "mojo," or sauce made of lemon juice, garlic and seasonings. Not in the mood for a sandwich? Try the Tostones Rellenos, a shrimp ceviche with twice-fried plantains.

Inspired by Singaporean cuisine, Chef Gina Galvan is cooking up some "exotic tropical Chinese food" in a food truck. Guy loved the crunchy, sweet and salty crab cake topped with slaw and spicy ketchup. The halal lamb burger topped with curry yogurt and edamame sprouts is a "package deal," said Guy.

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

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.

Momona was started by three friends hoping to fill in a culinary gap in Chico, CA. They brought in the food they wanted to eat which was great noodles and baos that combined Hawaiian and Asian flavors. Guy loved the unique combination of flavors in the Mochiko Fried Chicken Bao and the Chico Ramen.