Restaurants

When a New Jersey transplant opens a hot dog joint in Reseda, California, you get classic hot dogs like the Bald Eagle Ripper served with a sweet relish made with cabbage, carrot, garlic and oregano. Adventurous eaters may want to try the double-dog burrito or the deep-fried, bacon wrapped hot dog.

Although this auto-repair shop turned grub stop may be small, "the flavor's big." So says Guy, who devoured the 10-ounce burger patties served with handmade everything, from the fries and ketchup to the mayonnaise. But the real end-of-the-meal kicker? A side of Brussels sprouts with smoky bacon.

Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri, discovers some homemade authentic Mexican food at Los Tapatios, in San Jose, CA, a former lunch truck that upgraded to a full-blown restaurant.

The motto at Falafel's Drive-In goes, "Feeling awful? Have a falafel." On DDD, Guy couldn't have agreed more. These fried chickpea balls are made with fresh herbs and a perfect blend of spices. Regulars know when getting their "falafel fix" that a refreshing banana shake is the perfect complement.

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."

Chef-Owner Eskender Aseged left quite the impression when he appeared on Guy’s Grocery Games — so much so that Guy made sure to check out Aseged’s Ethiopian joint when he was in San Francisco. Follow Guy’s lead and order the seared tuna. It’s topped with chermoula, a Moroccan cilantro and parsley sauce, and served over a bed of sauteed vegetables. “I don’t want this dish to end,” Guy exclaimed.

This Mexican joint is "everything but boring," Guy says. Everything is local and sustainable and completely homemade — right down to the tortillas. But the Torta de Chilorio, made with hot pork chorizo, queso fresco and bread soaked in adobo sauce? It's unlike any sandwich he's ever had.

Located in the heart of California's wine country, this espresso and wine bar celebrates food, wine and art. Guy enjoyed the creamy feta and tangy chimichurri in the lamb burger and he devoured the borscht made with fresh local produce. The smoked duck sandwich with melted Gruyere is also popular.

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.

A neighborhood diner in the Richmond district of San Francisco, Q Restaurant specializes in "funky, American comfort." Try the Pulled Pork or Funky American-Style Duck Confit, made over 16 days, finished in the deep fryer and served with polenta and asparagus. Guy's take: "So worth it!"

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.

On Triple D, Guy called the arepas at Pica Pica a "corn pocket wonder." The gluten-free tortilla acts as the container for dozens of Pica Pica's dishes. Guy's pick? The Arepa Beef Pabellon stuffed with shredded beef, sweet plantains and a black bean spread. Vegetarians, note: Tofu is available here.

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.

San Francisco locals swear by HRD for its Korean-style breakfasts. On Triple D, Guy hunkered down on the huge spicy pork and kimchee breakfast burrito. Want another pick-me-up? Try the Korean Loco Moco made with a hodgepodge of kimchee-fried rice and burger patty all atop sunny-side eggs.

Andy Harris used to be a tour manager for rock bands, firing up his smoker for the crews. His food was so successful he decided to open a restaurant to bring Texas barbecue to San Diego. He teamed up with Chef Ami Cisneros to elevate barbecue to the next level. Don’t miss the massive El Borracho Beef Rib with house-made queso and pickled red onion relish.