Restaurants

Co-owned by marine biologist Mike McDermid and chef Robert Clark, this seafood joint takes pride in serving only local, sustainable seafood. One standout dish is their Fish and Chips. To make it, salmon is coated in a light beer batter, deep fried and served with house-made tartar sauce and fresh cabbage and kale slaw. For a lighter option, try the BC Bouillabaisse, a Canadian version of the classic French soup, made with seafood local to the Vancouver area instead of the typical Provencal fish. “It’s so simple, yet so delicious and refined,” Guy said of the soup.

Diners rave about the elevated comfort food at Tuc Craft Kitchen in Vancouver. The Lamb in the Hole is a spiced lamb stew topped with mashed potatoes, sweet pea mash and a touch of goat cheese. Guy also tried the addictive Pork Belly Cracklings with a star anise-spiced, red wine-reduction dip.

Aside from being the place with the best name in DDD history, according to Guy, The Pie Hole is also a treasure trove of sweet and savory pies. Chef and owner Janell Parsons has 100-plus pie recipes that she rotates through at the shop. Guy was floored by the Raspberry Cream Pie. “That’s a whole different level of pie,” he said. “That changed my expectation for pies in general.”

Meat & Bread is a straightforward sandwich shop serving only four kinds of sandwiches a day, with a rotating daily menu. The staple is the porchetta sandwich with homemade salsa verde on a fresh ciabatta roll. Guy loves the juicy, tender and balanced flavors each bite brings.

For authentic, farm-to-table cuisine in a laid-back atmosphere head to Fable Diner. Chef Josef Driemel creates unexpected entrees like the Roast Duck Pancake made slow-roasted duck and house-made kimchi. Guy also raved about their Meatloaf with smoked mushroom gravy and caramelized onions.

Fresh Local Wild is a food truck that is dishing out organic, fresh food. Located two blocks from the water, fish is delivered fresh daily and is prominently featured on the menu. The poutine with seafood chowder and chicken-fried oyster sandwich with homemade tartar sauce are Guy’s favorites.

When people hear Falconetti’s, they think homemade gourmet sausages. The restaurant makes up to 15 different kinds of sausages without any preservatives or fillings. Guy tried the Chicken Thai hot dog flavored with coconut, curry and ginger, and dressed with Asian vegetables, sesame oil and hoisin.

The host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri, discovers the secret to great Italian beef at The Frosted Mug in Alsip, IL, a Chicago area drive-in.

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Looking for Jewish soul food in Toronto? Guy heads to Caplansky’s. The brisket is hand rubbed, house smoked and hand cut to create a knockout smoked-meat sandwich. Everything at Caplansky’s is small batch and old school.

Guy ventures to The Ace for the infamous Christmas burger that’s like a bite of the perfect holiday feast. At the core of the turkey patty is stuffing made from scratch. After it gets roasted in the oven, the burger goes on a toasted bun with some mayo, lettuce, and cranberry compote.

The Rosedale Diner in Toronto may look unassuming from the outside, but the menu is an eclectic mix of Middle-Eastern dishes, Canadian favorites, like poutine with duck, and Asian-style spare ribs (which are broiled, not smoked). Guy sums up the ribs in three words: ''sticky and righteous.''

Lakeview Restaurant is a 24-hour diner that serves the basics with a twist. Take the freedom Freedom toastToast, which is an egg-dipped baguette stuffed with Le Bacon Peameal (Canadian bacon), or the cornflake chicken sandwich. But what Guy loves is the apple pie milkshake, which features half a slice of pie.

A Toronto favorite is the Butter Burger at The Stockyards, topped with owner Tom Davis' concoction of bone marrow, butter and blue cheese. Other popular dishes are the Bat sandwich (Tom's take on the BLT) and the fried chicken, which Guy thought was ''all the things fried chicken should be.''

Nora’s Fish Creek Inn is the place locals flock to for breakfast, lunch and dinner. A favorite is the banana-bread French toast topped with powdered sugar, blueberries and walnuts, which Guy likens to a “breakfast avalanche.” Guy also loves the “super creamy” beef stroganoff with mushroom sauce.