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

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.

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. 

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.