Restaurants

After growing up around his father’s restaurant in Lebanon, George Salameh decided to open up his own spot serving up traditional Lebanese dishes in San Diego. Locals flock here for the delicious flatbreads, like the one topped with Soujouk: a cumin-heavy blend of spices and ground meat topped with white Lebanese cheese. “I could have a hundred of those,” Guy said after just one bite.

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.

There’s regular Thai food and then there’s Jitlada. Guy swore that if the chef of Jitlada won GGG he would come to the restaurant, and he was not disappointed. “This is one of the best Thai experiences I have ever had,” Guy said after tasting the Green Curry and the Tom Yum Soup.

This spot is in California, but if you close your eyes, “you’ll think you’re in Texas,” says Madison Cowan. The barbecue served here indeed has its roots in the Lone Star State, as owner Kevin Bludso learned how to smoke meats from his Texan grandmother. The crowds pack in for the ‘cue, which includes succulent pork ribs and chickens. The meats are massaged with customized dry rubs laden with secret spices, then marinated overnight and smoked over both oak and pecan woods. For meat lovers with massive appetites, Madison recommends The Lunch Tray. This option features a selection of smoky meats and satisfying sides, including brisket, pulled pork, Texas hot links, collard greens, mac and cheese, corn bread and more.

Chef-Owner Warren Almeda serves up American twists on classic Filipino dishes at this Koreatown joint. Guy just had to try the Sisig Hot Dog. As the name suggests, this dog is dressed up with sisig (a Filipino mixture of ground pork belly and pork snout, made in-house daily), in addition to garlic crema, pickled red onions, radishes, green onions, a fried egg and the Filipino citrus known as calamansi.

Set in the heart of Koreatown, this modern beer hall fuses pub food and Korean flavors, with dishes like beer-infused, roasted Drunk Chicken, German Fried Rice in beer gravy, and a Bratwurst Corn Dog.

The duck-centric menu and rotating craft-beer selection keep the locals coming back to Beer Belly. Follow Guy’s lead and order the duck-fat fries topped with crisp fried duck skin and tender duck confit. Or opt for the grilled cheese. This towering, four-cheese creation is essentially two sandwiches stacked together, with a layer of maple syrup-drenched bacon in the middle and a fried egg on top.

This classic spot in the Mission District dishes up Puerto Rican and Cuban favorites. Guy was impressed by Chef-Owner Rafael Frias’ version of ropa vieja, which is made from a recipe passed down by the restaurant’s previous owners. “I like that there’s real texture to the meat,” Guy declared of the dish, which features tender, shredded chuck roll that’s sauteed with peppers, onions and tomatoes.

The food at this cafe is so delicious that patrons are willing to wait hours for one of the 40 seats inside. Guy thought that the cornbread and jalapeno jelly made a perfect combo and he appreciated the flavorful buttermilk dill bread. The veggie chili was appreciated for its complex flavors.

Co-owners Pamela Schafer and Richard Park are bringing the best flavors of down-home barbecue to San Francisco at CatHead’s BBQ. This joint takes its name from the “cathead” biscuit — a Southern staple that’s the size of a cat’s head. It’s also one of the rare spots in the city with a barbecue pit. As such, Guy had to try the classic pulled pork biscuit sandwich served with a housemade mustard slaw and a side of pickles.

Situated in one of San Diego's 24-hour neighborhoods, Crest Cafe serves up outrageous comfort food for both morning (creme brulee French toast) and night. One bite of the signature Butter burger, and Guy's fingers weren't dry for long: "This is a level of juice you haven't seen before."

San Diego has a lot of taco joints, but diners rave about this mom-and-pop shop where two brothers are cooking up memories from their childhood in Mexico. And if you’re searching for spice, look no further than the fiery Shrimp a La Diabla.

The two brothers that run this eatery lure in the locals with their fresh fish, which is the main ingredient in every dish they serve. Guy thought the fresh sea bass taco with lemon garlic butter was "outstanding." The cioppino with wahoo, mahi mahi, ahi tuna and scallops gives a spicy kick. Other standouts include the halibut sandwich, oyster shooters and clam chowder.

Tucked away in San Diego’s North Park neighborhood is this farm-to-table pub that serves a variety of local beers and a diverse rotating menu that is designed to go with the brews. You won’t miss the meat in entrees like the Hot Mushroom Sandwich: A head of beech mushrooms is deep fried and topped with scallion aioli and a house-made pickled celery and cabbage slaw. “I could eat one of these every day!” Guy said.

High school buddies, Mahmoud Barkawi and Osama Shabaik, combined their Egyptian and Syrian backgrounds to bring authentic Middle Eastern flavors to San Diego. Guy loved the shaved Chicken Shawarma, which is piled onto a salad, crispy fries or house-made pita. They make their falafel the Egyptian way with fava beans instead of garbanzo beans. “That’s no joke,” raved Guy.