Restaurants

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.

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.

Guy’s been to more BBQ joints than most people so when one impresses him it’s worth trying. Chef and Owner Kyle St. Clair’s brisket was so tender that Guy remarked, “You don’t even need a knife; you can cut that with a bad look.” Have it on the Spicy Brisket Sandwich which is layered on a brioche bun with a roasted poblano, in-house smoked cheddar, pickles and red onion.

Chef Matt Pikar’s restaurant is the first Afghan place Guy has visited on DDD. The cuisine is redolent of spices like turmeric, cardamom and saffron. Guy loved the tender lamb shanks served over fragrant basmati rice and topped with raisins, carrots, pistachios and slivered almonds. The Kofta Chalao, Afghan meatballs, were another feast of spice and flavor.

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 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.

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.

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.

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.

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.

For real deal barbecue, head to this popular spot. Guy adored the smoky brisket and he couldn’t get enough of the slow-smoked pork sandwich. In addition to the ’cue classics of brisket, ribs and pulled pork, the restaurant is renowned for its mac ‘n’ cheese and Aunt Polly’s banana pudding. Locals love the Hot Mess, a sweet potato stuffed with barbacoa, cheese, chipotle cream and butter.

Avila reflects founders Anita and Octavio Avila's Mexican and Texan roots. The menu features specialties like chile relleno, pollo con calabaza -- a Mexican chicken stew with squash and corn -- sauteed pork in cascabel pepper sauce and, of course, the brisket tacos that Guy raved about on Triple D.

A cozy, comfortable diner, Counter Cafe specializes in comfort food like pancakes, burgers and biscuits and gravy. In addition to the classics, the 26-seat eatery offers up scratch-made Curry Chicken Burgers that Guy calls "juicy as can be" and a one-of-a-kind breakfast combo of quail and eggs.