Diners, Drive-Ins and Dives Season 2012 Episode 24 Savory Standouts

"Specialty dishes worth standing up for" is the theme for this episode of "Diners, Drive-Ins and Dives" as host Guy Fieri tours some of America's best small, independent restaurants to showcase dishes that stand out from the crowd. Across the country, creative chefs and cooks are making their mark on the culinary scene with bold flavors, unexpected twists and an irreverent attitude that shows how much they love what they do. From New England lobster rolls to Southern grits and burgers that defy description, every dish on this episode of "Diners, Drive-Ins and Dives" is a standout in its own right.

The first stop on Guy's journey is a family-run restaurant in Baltimore that serves authentic Greek food in a bright, contemporary space. Tony's Place offers a wide range of dishes that showcase the flavors of Greece, but Guy is drawn to a dish that's been on the menu since day one: grilled octopus. Tony's octopus is marinated in lemon juice, olive oil and herbs, then seared over high heat to give it a crisp, charred exterior and a tender, juicy interior. The dish is served with a side of Greek salad and a sprinkle of feta cheese, making for a satisfying and savory meal that's perfect for sharing.

Next up is a barbecue joint in Texas that's known for its smoked brisket, but Guy is more interested in a side dish that's been getting rave reviews: jalapeño cheese sausage. This spicy, cheesy sausage is made from scratch at Southside Market & BBQ, then smoked to perfection over mesquite wood. The result is a bold, flavorful sausage that's perfect for snacking on its own or adding to a sandwich or salad. Guy also samples some of Southside's famous brisket, which is tender, juicy and coated in a mouthwatering crust of spices and smoke.

In Nashville, Guy visits a restaurant that's turning heads with its inventive takes on traditional Southern cuisine. At The Southern Steak & Oyster, he tries a dish that showcases the best of both worlds: shrimp and grits. The grits are flavored with smoked Gouda cheese and topped with plump, juicy shrimp that have been roasted in a spicy tomato-based sauce. The dish is finished with a sprinkle of scallions and bacon, making for a comforting, hearty meal that's sure to satisfy. Guy also tries The Southern's signature dish: hot chicken. This spicy fried chicken is coated in a fiery mix of spices and served with a side of tangy pickles and cooling ranch dressing.

In New Orleans, Guy visits a neighborhood restaurant that's been serving up some of the city's best burgers for over 70 years. Port of Call is a cozy, dimly lit spot that serves juicy, hand-formed burgers with a side of baked potato stuffed with butter, cheese and sour cream. The burgers are cooked to order and topped with as much cheese as you like, along with crisp lettuce, juicy tomato and tangy pickle. Guy also tries Port of Call's famous Monsoon cocktail, a rum-based drink that's served in a giant goblet and garnished with a slice of fruit and a colorful umbrella.

The final stop on Guy's journey is a Jewish deli in New York City that's been serving classic deli fare since 1938. Katz's Delicatessen is famous for its pastrami sandwiches, which are piled high with tender, smoky pastrami on rye bread with a side of tangy mustard. The sandwich is a New York City icon, and Guy is eager to see why. He also tries Katz's matzo ball soup, a comforting bowl of rich broth, tender chicken, soft carrots and a fluffy matzo ball. It's the perfect way to end a tour of savory standouts.