Restaurants

For a taste of the East Coast in the midst of Texas, head to this circa-1940s diner that was transported here from New York. In addition to serving Texas classics, including biscuits and gravy, owner Rich Risbon is slinging East Coast staples such as Philly cheesesteak sandwiches. Risbon offers a traditional take on the sandwich (think mounds of thinly sliced sauteed beef, grilled onions and melty slices of white American cheese), as well as beyond-basic riffs: There's even a pizza version slathered in marinara sauce.

A gas station’s cafe may be the last place you’d expect to fill up on gourmet eats, but that’s what you’ll find here. Guy Fieri is a fan of the bread pudding served with a scratch-made cognac sauce, while Jeff Mauro favors a spicier treat: a Bloody Mary garnished with fried chicken, bacon and more.

Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.

Mac & Ernie's in Tarpley, Texas, has the honor of being the first restaurant featured on Triple D. The Cabrito (that's Spanish for little goat) burger is owner Naylene Dillingham's own recipe. Guy was amazed by the chicken-fried lamb chop, proclaiming, ''It may be the best lamb chop I've ever had.''

Diners head to Wrigleyville for a legit taste of Chicago in San Antonio. Chef Demetrios Tingas, aka Jimmy, spent 41 years in Chicago and brought his hometown staples with him when he moved south. “That’s as close as it is to the original,” Guy said between bites of the Famous Italian Beef.

Chef-Owner Raymond Aker combines two seemingly disparate cuisines — sushi and barbecue — to make distinctive dishes that sing with bold, bright flavors. Take the surf-and-turf roll, for instance. The rice-wrapped roll is stuffed with snow crab, tempura-battered shrimp and avocado, then topped with a hefty slice of smoked brisket and spicy jalapeno slivers. The dish comes drenched in a wasabi-laced dressing that Guy says balances out the flavors. Also try the crisp, golden fries that come heaped with two Korean classics: bulgogi and kimchi.

Chef Gustavo Plache and Norah Saleh, a husband and wife team from Argentina, are churning out their signature “fat tummy” empanadas in San Antonio. These extra-large hot dough pockets are filled with all kinds of savory and sweet ingredients. “You’re the example of the America story,” said Guy. “That’s why we do Triple-D.”

Even in a state full of barbecue joints, this one stands out for its Big Mac Daddy. Layer upon layer of pulled pork and brisket are heaped onto a 24-inch bun, then loaded with sausage links, smothered with 2 kinds of sauces and crowned with 4 scoops of meat-studded macaroni and cheese for a seven-pound behemoth.

As a San Antonio landmark of more than 60 years, the Bun 'N' Barrel knocks old-school classics out of the park. Must-try favorites include the Terrace Burger and the succulent brisket sandwich. Or, if you're Guy, try the "pretty addicting" spicy burger paired with the super fiery Thai chile sauce.

Red Lion owner Craig Mallinson says true English pubs should serve the long-ignored U.K. staple: Indian food. As Guy learned, Red Lion caters to both cuisines. Try the tasty chicken tikka masala; if you're still craving the British classics, the lamb shepherd's pie is a perfect dish for a cold day.

If you're interested in "licking the volcano out of Flavortown," Guy recommends ordering Lankford's Firehouse Burger basted with cayenne butter and loaded with hot-sauce mustard. Also check out their 12 bold burger specialties and daily lunch specials like the Chicken Fried Steak and Texas Hash.

Husband-and-wife team Marcello and Pelusa Marini have perfected the art of the fried pastries that are a staple of their home country. They opened their first restaurant back in 1971 after immigrating to the United States from Argentina, and continue to draw the crowds today with their homemade empanadas. The menu is crowded with dozens of options stuffed with fillings both sweet and savory, but for a taste of an Argentinean classic, Guy recommends the beef gaucho empanada. The ground beef is artfully seasoned, layered with olives and then enveloped in a light and airy dough before being plunged into the deep fryer.

Inspired by island cuisine, Martin and Sara Stayer created The Toasted Coconut for a stay-cation culinary experience. The brunch and dinner menu feature tropical takes on curries, sandwiches and fish dishes.

Michael Sambrooks and Bramwell Tripp put their shared passion for delicious food and years of culinary experience together to create The Pit Room. Their dishes feature homemade recipes, created and smoked from scratch. In addition to barbeque, the pair serve up (breakfast) tacos.

This long-time Houston spot serves “real-deal Mexican food,” according to Guy, who tucked into the tamales and chiles rellenos made from owner Irma Galvan’s family recipes. “Light, fluffy (and) super flavorful,” Guy said after taking a bite of the tamales, which come stuffed with succulent morsels of pork smothered in cascabel chile sauce. The chiles rellenos also left him impressed. Galvan makes them the old-fashioned way, which means the poblano peppers come stuffed with a ground meat filling known as picadillo. After they’re stuffed, the peppers are dipped in an airy batter, then fried until a fluffy, crisp coating forms.