Restaurants

This bakery in San Antonio aims to transport you back to Mexico City circa 1950. The Mexico City-raised owners Jose Cáceres and David Cáceres are cranking out authentic bread and pastries like Guy has never had. Guy’s sons join him to make the bakery’s best seller, the Tequila-Almond Croissants.

Dignowity Meats is what happens when an East Coast boy falls in love with barbecue but misses his classic deli sandwiches. Chef Andrew Samia merges these two into his Burnt End Melt. Guy called the combo of hickory smoked prime angus brisket, mac and cheese, sliced pear and cheddar cheese, “a lethal weapon.” “You’d have to register this in Flavortown,” he mused.

The pizza at Dough Pizzeria Napoletana is so authentic, owner Doug Horn even has the L'Associazione Vera Pizza Napoletana certificate to prove he serves bona fide Neapolitan pizza. Guy's visit was a lesson in "mega awesome," starting with the handmade mozzarella and the irresistible prosciutto.

If you're looking for a little spice or a little ice, Bob's Taco Station has got you covered. Since the summer of '91, they've made spicy carne guisada tacos with a sauce Guy called "napalm gravy." For the cooldown, get a "snoball" cone, which comes in more than 35 flavors.

This Texas restaurant and pastry shop doesn't whip out the typical Southern fare, but instead a Mediterranean menu which has customers and Guy singing, "shawarma, shawarma, shawarma." But it's not just shawarma that keep customers coming -- Afrah's homemade baklava has them staying for dessert, too.

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.

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.

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.

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.

Guy wasn’t prepared for the depth of authenticity he would experience at Cuchara. The real-deal Mexican flavors and attention to detail permeated every dish. He raved about the four-color handmade tortillas and the tacos chelo, potato-stuffed tacos topped with tangy green salsa, calling them “one of the top 10 tacos” he has ever had. He left calling it “an outrageous experience.”

Chef-Owner Terron Henry delivers an authentic taste of his native Jamaica with spice-laden dishes that sing with traditional island flavors. Guy said the curried goat will make a convert out of anyone. “That is some of the most tender, flavorful and balanced curried goat I’ve ever had,” Guy declared after tucking into the meat. Henry marinates the goat with a heat-packed blend of housemade wet jerk and Madras curry powder, then cooks the meat in a seasoned curry sauce studded with carrots, onions and potatoes. A trio of sides (rice, cabbage and plantains) round out the plate. The exquisitely seasoned oxtails are another popular pick. 

Be More Pacific is all about Filipino tradition: their variety of dishes have been passed down through generations and infused with each chef's personal touch. Be More Pacific celebrates other aspects of Filipino culture, including hosting karaoke, a kamayan eating experience and a monthly Filipino-owned market.

Visit the "bad boys of Bosnian food" at Cafe Pita and sample some of their favorite Mom-inspired Bosnian recipes, like traditional lamb shank cooked to perfection in a clay pot or sausage on lepinja (Bosnian flat bread) in the mouthwatering Cevap Sandwich.

The Tip Top Cafe in San Antonio hasn't changed the menu much since it first opened over 70 years ago, but that's because there hasn’t been any reason to do so. Guy couldn't stop eating the open-faced roast pork and gravy sandwich, the beef enchiladas and the buttery fried shrimp.