Restaurants

At Tutta’s there’s a pizza for every appetite but they’re known for their smoked-meat topped creations. The Texan features smoked brisket topped with their house-made barbeque sauce, red onions, pepperoncini peppers and melted mozzarella cheese.

Chef Jesus Carmona is serving up real-deal Tijuana street tacos and more in Dallas. His grilled octopus tacos are topped with a spicy pesto salsa and cooled with avocado and cheese. The chef was inspired to make his signature Mole Fries by a vendor selling potato chips dipped in mole. His version substitutes crispy fries topped with house-made mole, crema fresca and cotija cheese. “I came here for tacos, I’ll come back for the fritas,” gushed Guy.

At this eatery they're serving over 2000 burgers a week with a gourmet twist. The barbecue sauce in the half-pound Western Burger with pepper Jack, bacon, onion strings and jalapenos was the "kicker" according to Guy. He also enjoyed the venison and bison burger with a side of spicy fried pickles.

Owner Jack Perkins is grilling only burgers at his dive, and he is making over 600 a day. The half-pound burger with lettuce, bacon, cheese and jalapenos tantalized Guy's taste buds. Loyal customers enjoy customizing their burgers by adding an extra patty, chili, grilled onions and a fried egg.

Drop by Louie's to sample the Don, a burger that Guy says is "super-mondo juicy." The fresh-ground Angus patty is basted with a soy-and-garlic-laced secret sauce, layered with Swiss cheese, bacon and jalapeno, then nestled between slices of rye bread. Also try the thin-crust pizza slathered with crushed tomato sauce and topped with Angus beef-and-pork butt sausage, Wisconsin cheese, onions and green peppers.

For a passport to Thailand in Texas head to Jack Nuchjasem’s CrushCraft. Chef Nuchjasem is channeling the flavors he loved growing up near Bangkok into his authentic dishes. “That’s one of the best curries I have ever had,” Guy said after tasting the Green Thai Curry.

Chef Jay Jerrier ditched the tech industry and followed his dream to make crazy Neapolitan pizzas like the Delia pie, topped with bacon marmalade, roasted grape tomatoes and arugula, that left Guy speechless. Cane Rosso’s most popular pie is The Honey Bastard, which is not even on the menu. This spicy-sweet pie includes mozzarella, hot soppressata, bacon marmalade and habanero-infused honey.

At this dive, Chef Pedro Rojos is switching things up and serving some dynamite Mex-Tex dishes. The caldo albondigas --- a Mexican meatball soup --- was "outstanding," according to Guy. The beef tacos nortenos had an excellent char that also impressed him. Try ordering the beef enchiladas too.

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.

They say everything is big in Texas, and T-Bone Tom's Steakhouse is living proof. Guy dropped by Tom's for their giant "Tom's Choice" rib-eye steak, oozing with flavor. Want another choice? Guy loved the juicy handmade sausage and signature deep-fried jalapeno poppers called Armadillo Eggs.

Housed in a repurposed warehouse and the brainchild of four partners: a developer, a chef, a baker and a bartender; Weights + Measures is a casual restaurant, bakery and bar serving comfort food in a relaxed space.

At Niko Niko's, Guy calls the flavor-packed leg of lamb with potatoes "one of the most lemon-forward lamb shanks" he's ever had. Other favorite dishes include the classic moussaka and hearty gyros. Be sure to try the pita bread, as this little joint's cranking out 12,000 pitas a day.

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.

Chef Roberto Crescini trained in Italy, honing his culinary skills for decades before bringing them to Houston to serve a variety of made-to-order meals, including classic dishes like bolognese, lamb, pasta and pizza. At Fresco Cafe Italiano, patrons can expect authentic, fresh Italian dishes made in-house with ingredients imported from Italy.

If you're looking for a great sandwich, swing by Kenny & Ziggy's, the New York-style deli that's making all the classics. You'll find Yiddish favorites such as Mishmosh soup and 10-ounce pastrami sandwiches, plus the eight-decker mother of all deli sandwiches called The Zellagabetsky.