Restaurants

One of Guy’s favorite hangouts in college was the Four Kegs Sports Pub in Las Vegas, and to this day he swears they make the best stromboli he's ever had. Owner Mario Perkins makes sure to keep a thin delicate crust on all of the stromboli he makes, and it's just as good as Guy remembers it.

Tucked away in a bar, this pizza place is serving up gourmet pies in a non-gourmet situation. Guy liked the rich and creamy Sicilian topped with meatballs, white garlic sauce, spinach, mozzarella and ricotta. Crave spicy? Try the Suicide Fries served with a medley of peppers for an awesome kick.

While still in college, Chef Nina Manchev opened her Bulgarian restaurant at the age of 23. The mixed grill plate with three different types of Bulgarian sausage captured Guy's heart. Topped with dry cured Bulgarian charcuterie, the Thracian Clay Pot was another one of Guy's favorites.

At the University of Nevada Las Vegas, Guy's alma mater, the culinary school is running both the back and the front of the University restaurant, UNLV Dining, and creating culinary delights. Guy liked the Thai shrimp on sticky rice and slaw. The menu rotates so come visit and try something new.

Chef Sheridan Su’s gamble of opening a food truck in Las Vegas in 2011 paid off big, as the crowds kept coming back for more of his Asian-American dishes. The popularity grew to the point where Chef Su now owns a restaurant, where he’s dishing up a Pork Belly Bao that Guy just had to try. The bao (or steamed bun) comes loaded with marinated pork belly, sauteed mustard greens, crushed peanuts and cilantro.

Guy took a detour off the Las Vegas Strip to dig into top-rated sushi at Osaka Japanese Bistro, which has been serving its addictive rolls since 1967. “It’s dynamite,” said Guy of the Roppongi Roll, which features spicy tuna atop a layer of shrimp. The combo comes enveloped in a seaweed sheet that’s coated with rice, then topped with tuna, smelt eggs, green onions and a mix of sweet and spicy sauces.

Barbecue master Chuck Frommer has the best barbecue in Vegas and the locals know it. Guy fell in love with the hot links, which are cured for 16 hours and smoked for six, and savored the flavorful ribs. The pulled pork and mac 'n' cheese are also popular.

Two New Jersey transplants serve classic New York pizzas and creatively topped options like a Cheesesteak Pie and the Maui Wowie, with barbecue sauce, bacon, pineapple and pickled jalapenos.

This Las Vegas burger joint is serving big American burgers with an Asian twist. Guy visited Bachi for its oxtail chili cheese fries and its signature Bachi Burger made with beef, pork and shrimp. Its unique flavor combos blew Guy away on Triple D, with him quipping: "This is BurgerBomb.com."

Chef Cho Yiu has combined flavors from around the world to create his fusion tacos. The pollo taco with chicken in adobo mole sauce wowed Guy with its richness, depth and complexity. The Shanghai taco with wasabi seared steak and Chinese preserved black bean salsa Guy called "crazy but awesome."

For the ultimate in comfort food indulgence, order the Bacon Mac 'n' Cheese Burger at Guy’s joint in Las Vegas. This monster of a between-the-bun meal features a beef patty topped with a scoop of macaroni and cheese, a blanket of a cheese slice, strips of smoky bacon and Guy’s mayo-based sauce.

Lola's, a New Orleans style restaurant, has brought the Big Easy to Sin City. Guy says the roast beef po' boy with gravy is "on point." The crawfish, according to Guy, is "tender, sweet and out of bounds." Locals recommend the seafood gumbo, shrimp and grits and oysters.

In over-the-top Sin City, even the classic crepe gets revamped in outrageous new ways, as Guy learned during a visit to this Las Vegas restaurant. “That citrus and the carne asada is fantastic,” he said of the Sonora crepe, which comes stuffed with teres major steak that’s cooked down with orange, lemon and carne asada seasoning. Cheese, guacamole and fire-roasted salsa complete the creation.