Drive to the Best Diners, Drive-Ins and Dives Along Route 66

Take a trip down the Main Street of America, and stop off for some Triple D-worthy grub.

Chicago: Nana

Run by a crew of four siblings and Nana, their mother, this restaurant is all about organic, farm-to-table comfort food. Their twist on a classic po' boy comes complete with deep-fried oysters and grilled shrimp atop a housemade sauce gribiche and is topped with their jalapeno-infused giardiniera.

Photo courtesy of Nana

Chicago: 90 Miles Cuban Cafe

Alberto Gonzalez may have left Cuba in 1980, but he brought his love of Cuban food and his grandmother's recipes with him to America. The fricase de pollo, a dry-rubbed, pan-fried and simmered chicken served with rice, beans and potatoes, is "money," according to Guy.

Chicago: DMK Burger Bar

Gourmet restaurant veteran Chef Michael Kornick is the grill master behind the bison burger with blueberry barbecue sauce. At first Guy was skeptical about the strange combination of flavors, but the addition of California goat cheese and vinegar-marinated onions helped bring these "monster flavors" together. 

Chicago: Big & Little's

If you're looking for gourmet food on the go, Big & Little's has a dish for you. At just $12, their pan-seared foie gras is served over hand-cut, double-fried french fries, drenched in duck fat and ready to eat with a plastic knife and fork.

Springfield, Ill.: Charlie Parker's

Housed in a former military Quonset hut (picture a giant metal meatloaf), Charlie Parker's is serious about its portion sizes. Their signature "Horseshoe" dish is made to order with "just about anything you can pile up on a couple pieces of bread," and is usually topped with your choice of meat, cheese sauce or gravy and french fries. There's no chance of going home hungry. 

St. Louis: Guerrilla Street Food

Chef Brian Hardesty and co-owner Joel Crespo are crankin' out Filipino street food made from scratch. The veggie pancit is made with freshly rolled and cut pasta dough cooked in chicken stock and mixed with mushrooms, chiles, snap peas, yellow squash and baby bok choy. Guy likes his with a dash of fish sauce and a little squeeze of Sriracha for that extra kick!

St. Louis: Dressel's Public House

Dressel's mixes an old-school pub feel with a new-school, farm-to-table menu of foods made from scratch, all in what used to be a rock 'n roll bar. Guy tried one of his "all-time weaknesses," a homemade pretzel, served with a traditional Welsh cheese sauce, rarebit. 

St. Louis: Sweetie Pie's

When Miss Robbie Montgomery, a former background singer for Ike and Tina Turner, hung up her microphone, she decided to pick up a spoon and start cooking the soul food recipes her mother taught her as a girl. Guy loves her decadent mac 'n' cheese, not to mention the personality she serves along with it.

Oklahoma City: Cattlemen's Steakhouse

The place to go for beef in Oklahoma City, Cattlemen's serves up a tender and juicy steak topped with a peppercorn sauce Guy would drink on it's own.

Albuquerque, N.M.: Bocadillos

Biscuits and gravy might not be what you'd expect to find in the desert heat of New Mexico, but that's exactly what's being served up at Bocadillos. Guy tried the handmade biscuits smothered in a green chile gravy and served with a side of hash browns and a fried egg. "This isn't your grandma's gravy," he said. 

Albuquerque, N.M.: Nexus Brewery and Restaurant

Nexus Brewery and Restaurant introduced Triple D to a new type of cuisine: New Mexican soul food. Guy learned the recipe for their chicken fried chicken, but was most impressed with something he never thought he'd find in New Mexico: collard greens. 

Albuquerque, N.M.: The Cube

Wrapped and fried in applewood-smoked bacon and smothered in chipotle sour cream, The Cube's Guadalajara dog is so good Guy wants six of them! Topped with a fresh pico de gallo, this juicy dog is an explosion of crisp and spicy flavors. 

Los Angeles: Fat Sal's

Fat Sal’s is everything health-conscious LA is not and deliciously so. Guy gets his hands on a Fat Jerry, named after Entourage star and co-owner Jerry Ferrara. The star's namesake sandwich is stacked with cheese steak, chicken fingers, mozzarella sticks, bacon, fried eggs and french fries on a roll of extra-wide "fat bread." 

Los Angeles: The Park's Finest

What started as a catering company soon became a hidden hot spot for Los Angelenos looking for tried-and-true Filipino comfort food. Guy tried their specialty, Filipino tri-tip, which is smoked for four to six hours and served with a horseradish crema and vinegar garlic sauce. He pronounced it "out of bounds" delicious.

Los Angeles: Beer Belly

If the foie gras french fries from Big & Little's in Chicago didn't have enough duck for you, then the Death by Duck at Beer Belly in Los Angeles is the answer. Guy tried the french fries tossed in duck fat, topped with duck confit and fried duck skin and served with a side of raspberry mustard. It's "ducking delicious," he declared.