All language subtitles for Diners.Drive-Ins.and.Dives.S45E07.1080p.WEB.h264-CBFM

Hey there. I'm Guy Fieri,
and we're rolling out

looking for America's greatest
Diners, Drive-ins and Dives.

This trip...
Whoa, whoa, whoa, whoa, whoa.

...we've got
righteous recipes...

This scares me
for so many reasons.

...with far-out flavours.

I have completely lost control
of the show.

I am eating with my hands,
babbling.

...like Asian bites
in Santa Barbara.

It's got a funk and a flair.

...real-deal Jamaican
in Las Vegas.

-My food represent me.
-I got it.

...and a rebelious restaurant
in Florida

The name doesn't fit the town

and the food doesn't fit
the name.

...making meatballs
with a seafood spin.

Man, this guy
is just bringing it.

...and a dynamite dish
that's a real handful.

You're gonna wrap
the empanada dough
around that?

-That's like trying to put on
skinny jeans right there, bro.
-[chuckles] Yes, yes.

That's all right here,
right now on
Diners, Drive-ins and Dives.

[theme music playing]

-[car boot shuts]
-So, I'm here
in Boca Rotan, Florida,

and I'm on Palmetto Park Road,

and everything is great
dowm here.

I mean, everything is great.

Anyhow, I'm about a half-mile
from the beach.

And this is where
all the great stores are,

the high-end restaurants.

But I hear there's
a restaurant that calls itself

the most un-Boca
Boca restaurant.

That's my kinda joint.
This is Rebel House.

Rebel Cheesesteak 2.0.

It's just a place
the whole community loves.

[Eric Baker]
Plating the Chinese Ribs now.

[Eric Baker]
Plating the Chinese Ribs now.

It's very craveable.

He puts a twist
on all his dishes.

Horseradish Crusted Salmon.

One of those places
that you go to
where chefs eat.

[Guy Fieri] This is Chef Rocco
from Rocco's Tacos.

Eric is an impeccable chef.

[Guy] And Chef Eric Baker's
culinary path has taken him
from New York to Paris,

to Florida fine-dining,
to this joint.

This is funky. Wow!

-Does the food match
the interior?
-I think it does.

-What are we making?
-[Eric] Pork Cheek Empanadas.

Pork Cheek Empanadas
are delicious.

Pork Cheek Empanadas
are delicious.

They're a meal in themselves.

I don't think a lot of people
get beef cheeks, pork cheeks,

-just how much flavor
there is.
-Oh, yeah.

-Gonna take off
the silver skin. Kosher salt.
-[Guy] Okay.

Black pepper. Cumin.
Bay leaves.

-Veal stock.
Aji Amarillo paste.
-[Guy] Okay.

And we're gonna
let this braise how long?

Two hours at 325 degrees.

Now into the empanada dough.

[Eric] AP flour. Kosher salt.
Cold butter.

Mix it until it's the texture
of a coarse sand.

We'll add our milk gradually.

Knead it out.
We'll bust out those
on the, uh, tortilla press.

Knead it out.
We'll bust out those
on the, uh, tortilla press.

-Next step.
-Champagne vinigiarette.

When I walk into Rebel House
I think "champagne."

[Eric] There isn't even
champagne in the viniagerette.

Lemon juice.

White distilled vinegar.
Egg Yolk.

Mustard. Sugar. Salt.

Black pepper. Chives.

-[Guy] Okay.
-And we're gonna
emulsify the oil.

The cheeks are done.
They're cooled down.

[Guy] Look how gelatinous
that is.

-You can't fake that flavor.
-No.

Remove the pork cheeks.

Strain the gravy.

-So this will get put
into a pot on the stove.
-[Guy] Okay.

-So this will get put
into a pot on the stove.
-[Guy] Okay.

Reduce the sauce by about half
and then that'll
get reincorporated.

-When we do the empanada.
-Correct.

We're gonna shred the cheeks.

You should be able
to look at this
and it falls apart.

[Eric] Manchego cheese.
We have queen olives.

Raisins which were soaked
in sherry vinegar.

-Was it really sherry vinegar?
-Oh, no, this one was.

-Just checking.
-[laughs]

-Piquillos
-[Guy] Nice little vinegar
to that.

-Reduced sauce
will go back into...
-[Guy] Into that.

I don't care
what you put that in.

-A taco, a pizza, in my shoe.
-[chuckles]

-[Eric] We took our dough.
-Bro, you're gonna wrap

the empanada dough
around that?

-That's like trying to put on
skinny jeans right there.
-[Eric] Yes.

-That's like trying to put on
skinny jeans right there.
-[Eric] Yes.

[both laughing]

See, this is the beauty
of using handmade dough

-because it's more pliable.
-[Guy] Pliable.

-So, we're gonna
deep-fry these.
-Three-fifty

A couple of minutes,
and when we're good to go.

-[Eric] Champagne vinegarette.
No champagne.
-[Guy] Right.

[Eric] A little frisee.
Pickled red onions.

-[Guy] And then two
man-sized dumplings.
-[Eric] Yes.

Molten.

Chef, I've had a lot
of empanadas
at empanada houses.

You can't touch that.
That is dynamite.

It's the reduction
of that veal demi,

it's the Manchego,

it's the acid
of those queen olives,

it's the little hop you get
from the raisin.

-You need
the champagne vinegarette.
-[Eric] It's key.

Man, this guy
is just bringing it.

And the Pork Cheek Empanadas.

-Golden and crispy
on the outside.
-And the sauce is amazing.

It's tremendous.

-The moustache is tremendous.
-[all laughing]

-Actually, I know these guys.
It's the Apocalypse guys.
-[all laughing]

The six-wheeled monster
out there.

I put 220 of them on the road.

-Just so you know,
I own one of them.
-That's right.

[Guy] When you come into Boca,

[Guy] When you come into Boca,

you find a place
that looks like this,
tastes like that.

Yeah, this doesn't fit
Boca at all. [chuckles]
But it's awesome.

Lobster Meatballs.
Ricotta Gnocchi.

-Lobster meatballs
are just phenomenal.
-It doesn't get any better.

[Guy] You're gonna make
a lobster meatball.

-We are.
-Okay. This scares me
for so many reasons.

[Eric] We're gonna start
with our lobster meat. Shrimp.

Let that run for a little bit.
Not too much.

[Guy] We want to have
some texture.

Now we're gonna make a panade.

-Our breadcrumbs which has
some buttermilk in there.
-[Guy] Got it.

Eggs. Pecorino cheese.

Onion, garlic,
oregano, chili flakes,
some thyme as well.

Onion, garlic,
oregano, chili flakes,
some thyme as well.

-[Guy] Cooked, so not raw.
-[Eric] Incorporate.

[Guy] That's not tight enough.

-You let it sit and then
cool it for a little bit.
-Okay, so we let it sit.

-Scoop it.
-[Eric] Drop it in the flour.
Into the fryer.

-[Guy] By the time these
turn brown, you pull them.
-[Eric] Exactly.

-[Guy] Next up.
-Ricotta gnocchi.

We have ricotta. Salt. Pepper.

Pecorino Cheese.
Add our flour.

And then I'm gonna
use my hands.

Put this out on the table.
Finish kneading it.

We just wanna give it enough
to combine it.

[Eric] I'm gonna roll them
into logs.

Cut them into about
two-inch pieces

and then they'll get blanched.

-All right, so we're gonna
make our vodka sauce.
-Okay.

[Eric] Canola oil. Onions.

[Eric] Canola oil. Onions.

-And garlic.
-[Guy] Sweat them.

Salt. Pepper.

Grated carrots. Fennel.

Chili flake. Fennel seed.

Thyme. Dried Oregano.

San Marzano tomatoes.

-We're gonna add our cream.
Vodka, of course.
-Really.

[Eric] And a little bit
of sugar.

We're gonna let it cook down
for about a half hour.

Reduce by half.

Add our basil.
Pecorino cheese.

Immersion blender,
and we're done.

-We have our lobster meatballs
in with our vodka sauce.
-[Guy] Okay. Got it.

[Eric] Ricotta Gnocchi.

With a little bit of butter
and pancetta.

-Gently searing them
until golden brown.
-Yes.

-Gently searing them
until golden brown.
-Yes.

[Eric] We're gonna plate up
our meatballs first.

Gnocchi.

Top this with a little fresh
grated pecorino Romano.

Chiffonade basil.

I'm gonna go
for the gnocchi first.

That's outstanding.

Thank goodness you gave it
a good sear on the outside,

otherwise I don't know how
the thing would hold together.

The lobster is pronounced.

I mean, you really get
the true flavor of the seafood
coming through the meatball.

It's just...
The whole thing's spot on.

-[Eric] Ricotta Gnocchi.
-[girl] They're really good.

-[Eric] Ricotta Gnocchi.
-[girl] They're really good.

-Do they taste like lobster?
-Yes.

It's one of my favorite things
on the menu.

So light, it's fluffy.

[Eric] Finishing
the Chicken Scarp now.

You are the rebel.

The name doesn't fit the town

and the food doesn't fit
the name.

This isn't your grandparent's
book anymore.
It's changed a lot.

What a joint, bro.
Outstanding.

Up next, an island oasis
in Las Vegas...

-You with me right now,
my guy.
-Oh, yeah, man.

-...featuring real-deal jerk.
-That is some
of the greatest chicken.

...flavorful fish.
It's outstanding.

...flavorful fish.
It's outstanding.

And one unforgettable chef.

From the method
to the passion,
this guy's all about it.

All right, Hunter,
when I went to school here
in Vegas...

Another "When I went to school
in Vegas" story.

...it was buffets
on the strip, or it was pizza.

That was our food scene.

Okay. Well, when
I went to school in Vegas,
we had everything we wanted.

[Guy] Well, that's why
I'm bringing you
to this place.

I hear from everybody
that this place is doing
authentic Caribbean.

This is House of Dutch Pot.

Chicken and Roti. Table 23.

This is my go-to place.

Start off with the Ackee
and Saltfish right here.

How close is this
to authentic?

How close is this
to authentic?

My parents had
a Jamaican restaurant
growing up.

This is the real deal.

[Guy] Right down to the name
Dutch Pot.

A big pot that we cook with
back home.

[Guy]
And a consistent reminder

of chef and owner
O'Neil Smith's Jamaican roots.

This is part of my JOI, J-O-I.
It's my Journey
as an Immigrant.

-Where did you learn to cook?
-Man, self-taught.

But I did every fast-food
purposely.

I knew I would know
the back end of the business.

You knew where to find
your information
which is amazing.

You're a perfect storm.

You're taking it
from the corporate world

but staying true
to your roots.

-My food represent me.
-I got it.

Here is your Jerk Chicken.

Here is your Jerk Chicken.

Today I had the Jerk Chicken.

You could taste the sweet,
and then, boom,
the kick just comes.

[O'Neil Smith]
This is actually
my house blend

that make the food
taste phenomenal.

Imported season from Jamaica,
chicken-flavor base.

Our spice right here, my guy.

Blackened seasoning.
Chicken base.

And we make this
at least 100 pounds
every week.

[Guy] And if people
wanna by this?

[O'Neil] We got the jars
in the restaurant.

-So, jerk seasoning.
-[O'Neil] Yes, sir.

Garlic and herb blend.
And we got the regular blend.

-[Guy] This is this one?
-[O'Neil] Yes, sir.

Today right here, my guy,
we got quarter leg.

-So we got the onions.
Julienne onions. Green onions.
-Okay.

Imported seasoning
from Jamaica.

Imported seasoning
from Jamaica.

-[Guy] Chicken and paprika,
got it.
-[O'Neil] Yes, sir.

-And you've got fresh thyme.
-[Guy] Thyme is key.

[O'Neil] Fresh garlic.
All-spice.

Ginger. Habanero.
Also jalapenos.

Add water.

The trick now, you wanna put
the pot of season
before you put the fresh herb.

This is the regular blend.
We're doing this one first.

This is just a jerk one
right here.

We got the base.

You gotta fight with it,
but you want the seasoning
to get all up in it.

-You with me right now,
my guy. Okay.
-Oh, yeah, man.

-[Guy] How long's this
gonna marinate?
-[O'Neil] Two hours.

This goes on the grill.

[O'Neil] Four to five minutes
on each side.

You want a medium-high flame.

We're gonna make
the tamarind jerk sauce.

We're gonna make
the tamarind jerk sauce.

Now, with the tamarind,
what I'm doing, my guy,

we let it marinate overnight.

-[Guy] Essentially,
it makes a tamarind water.
-[O'Neil] Yes.

Jerk base.
All-purpose seasoning.

A little bit of soy sauce.

-Brown sugar.
-Brown sugar. All right.
Then we got the ketchup.

And you're gonna let it
come to a boil.

[Guy] Cornstarch slurry
to tighten it up.

-What's up next?
-[O'Neil] Rice and peas,
but we do authentic.

-Voila.
-Fresh coconut.

-Readily available
on the island.
-You never buy it.

We using the same
coconut water.

So we're gonna
blend it all up.

[Guy] Getting all
that coconut flavor.

Straining it. Red Peas.

-[Guy] Now, would you
call this a kidney bean?
-[O'Neil] Kidney bean.

-[Guy] Now, would you
call this a kidney bean?
-[O'Neil] Kidney bean.

So you soil this with garlic
and with water overnight.

And it finish cooking,
like, 25, 30 minutes.

Whoa, whoa, whoa, whoa, whoa.

-The garlic opens it up.
-Tremendously.

-Tremendously.
-Tremendously.

We got the peas
over here cooking.

In a little bit of water.
Next?

-[O'Neil] Green onion.
Yellow onion.
-[Guy] Okay.

Fresh thyme.
We got our bell peppers,

red, green and yellow,
Rasta color.

-Yeah.
-[O'Neil] Parsley.
The water right here.

Blend it fully.

-Then we'll pour that all in.
-This is the liquid
we're gonna cook the rice in.

[O'Neil] Pour coconut milk.

-Habanero.
-[Guy] This is just gonna
steepen it.

-When you're about
to stir it up, take it out.
-Yeah, you pull it out.

-When you're about
to stir it up, take it out.
-Yeah, you pull it out.

[O'Neil] Garlic powder.
Onion powder.

-You wanna add the rice.
-Are we cooking this
with the lid,

-or are we just
cooking this over?
-No.

That's where the beauty comes.

-Oh, my God. Come on.
-Oh, right.

-What happened? Okay.
-You gotta cover it. [laughs]

Forty-five minutes.
Once the water dries out,

-we turn it down low heat
and just let it steam
-Right.

-And do you make
the crunchy rice?
-[O'Neil] Shelly.

Make sure the rice and pea
shelly, man.

-Shelly, man.
-That's it.

-That's how you like
your rice. Shelly.
-Shelly.

And then the chicken?
It smells dynamite.

We're gonna cut it?
Okay. Whoa.

[O'Neil] And we're
gonna top it off
with a tamarind jerk sauce.

[O'Neil] And we're
gonna top it off
with a tamarind jerk sauce.

-Look at that.
Tears right off the bone.
-Straight off the bone.

How about a piece
of sweet plantain.

[Guy] Definite texture
in the peas.

Great texture to the rice.

-It's shelly.
-Thank you.

-[O'Neil] My, God.
-[both laughing]

[Guy] The tamarind jerk sauce.

There's that sweet
and that tangy.

The chicken's another level.

[Hunter] That is some
of the greatest chicken.

I can't get it in my mouth
fast enough.

[O'Neil] Jerk Chicken
looking good.

It's just so flavorful.
So tender.

The tamarind is amazing.
I love the sweetness
and the sourness.

His rice, like,
he has, like, all this flavor.
Very unique.

His rice, like,
he has, like, all this flavor.
Very unique.

Smoked oxtails.
Steamed veg, rice and peas.

So, if you had friends
come from the islands,
you'd bring them here?

-Yes, absolutely.
-[Guy] You wouldn't
get laughed at?

-No.
-1,000%

[O'Neil] Let me get
that Ital Stew
for the vegan lovers.

We have got so much heart
and authenticity
from the island,

with all the education
and the curriculum
of corporate restaurants

coming together at one time
in Las Vegas.

Don't go anywhere.
We're not going to.
See you in a bit.

-It's tremendous.
-All right, one more piece
of chicken.

-Soup. Sorry. Whoopsie.
-[laughing]

I was waiting all day
to throw out my whoopsie.

Welcome back.
Hunter and Guy, Triple D,
hanging out in Vegas

where we both went to college.

And I'm telling you,
it wasn't like this
when I went to school.

We are hanging out
with Chef O'Neil
at House of Dutch Pot.

Caribbean food to the masses,

from the method,
to the attitude,
to the passion

this guy's all about it.

[O'Neil] Reggae color,
yeah, man.

Definitely, island vibe.

As you can see by the colors
as well.

Escovitch Fish Festival.
Reggae Slaw.

Escovitch Fish Festival.
Reggae Slaw.

I like the Escovitch
Fish a lot.

-They deep-fry it
with the pickled vegetables.
-The fish is beautiful.

Before we fry the fish,
I'm gonna do the pairing
that goes with it.

-Got it.
-So, we're about
to make Festival.

-What's a Festival?
-Right.

The best way
to describe it to you
is like a sweet donut, fried.

-Two cups of flour.
-[Guy] Just AP.

Caramel. Brown sugar.
Coconut milk.

-Salt, Baking Powder.
-[Guy] Mix it up.

Do you have to bounce
when you do it?

-Is that part of the...
-Yeah, that's a move, bro.

-I got the arms
and everything.
-You got the arms.

[O'Neil] All right,
we're gonna add water.

And you're gonna make this
into, like, a tight dough.

And you're gonna make this
into, like, a tight dough.

You're gonna make it rest
for at least an hour.

What you do, you just
lay them out like this.

-[Guy] And we're gonna fry it.
-[O'Neil] Yes.

-[Guy] Does it get a sauce?
-[O'Neil] You dip it in
whatever sauce you're getting.

-Oxtail, your curry goat,
your jerk chicken.
-Mmm.

-Those are all
my middle names.
-For your escovitch sauce...

-Yeah.
-...gonna be perfect with it.

So, we got our red snapper.

[Guy] Cut off the fins,
cut off the tail.

-We score it twice.
I get my Reggae blend.
-Doctor.

[O'Neil] And you start
from inside out.

-No corn starch,
no flour. Ugh.
-No, ever.

-Why? Why?
-No, never put flour
on the fish.

Because it won't taste
the same.

You're gonna be eating flour
before you get to the flesh.

You're gonna be eating flour
before you get to the flesh.

Deep-fry it
for five or six minutes.

All right, my guy.

So now we got the fish frying,
I'm gonna...

-Now, is my guy
a normal saying?
-[O'Neil] Yeah.

Or is it because
my name's Guy?

No. I was trying to figure
that out last night.

How could I not say my guy
'cause that's all I say
to everybody.

-Like, "How are you, my guy?"
-It's slang.

Oh, why don't you say,
like, "My Timmy.

Hunter's nickname is Timmy.

-Yeah.
-Okay. Come on, my Timmy.

[all laughing]

-[O'Neil] So we're about
to make the escovitch sauce.
-[Guy] Got it.

[O'Neil] Vinegar. Onions.

Carrots. Pimento.

So all-spice, garlic, ginger,
and habanero.

[O'Neil] This give you
the kick.

[O'Neil] This give you
the kick.

We're gonna put this down
for three minutes.

We're gonna do
a full plate here, my Timmy.

Ah! My Timmy.

[O'Neil] A nice snapper
right there.

-And we're got your esco sauce
right here, my guy.
-[Hunter] Oh, that smell.

[O'Neil] Two piece
of plantains for you.

And there you go,
Escovitch Snapper.

[Guy] It's outstanding.

Right amount of vinegar.

Let the sweetness
of the vegetables
pull it through.

Not too spicy.

[Hunter] And the Festival
plays so well.

It's something that people
could soak the sauce up with
and appreciate it.

I've completely lost control
of the show.

I am eating with my hands,
babbling.

This is your Escovitch Fish.

The taste is a little salty.
It's amazing.

The Festival,
that was so good.

Who doesn't love
a fried dough? [laughs]

We got the codfish.

If you really wanna come
and taste the Jamaican flavors
and the vibes,

come down
to House of Dutch Pot.

[Guy] Your love of the food
is contagious.

It has flavor
of a different level.

I'll see you at the top,
my friend.

-Thank you, my Guy.
-Congratulations.

-Thank you, my Timmy.
-You deserve it.

-Thank you, my Timmy.
-You deserve it.

-[all laughing]
-[Hunter] You deserve it!

Up next, a local gem
in Santa Barbara...

That's what Triple D's about
is finding these little
hole-in-the-wall joints.

...firing up all kinds
of Asian.

Talk about depth of flavor.

[Guy] ...as the ultimate
midnight snacks.

I'm eating that burrito
like it's the first thing
I've had all day.

So, I'm here in downtown
Santa Barbara,

and I'm taking a friend
to lunch.

And I asked around. I said,

"Hey, look, I'm looking for
a Triple D, like,
joint to go to."

And they said,
"Hey, there's a place

that's known
for its great late-night food
that everybody loves,

but it closed during COVID,

and then it reopened
with a new owner.

The new owner,
she kept the same menu
and the same staff

and just put her twist to it.

And they said, "You're gonna
love this place."

So, uh, we're here.

Uh, Marc Summers, we're here.

-Let' go.
-Once more
around the block, Jeeves.

-Once more, please.
-Summers, I'm not driving you
around anymore.

This is The Blue Owl. Come on.

This is The Blue Owl. Come on.

Red Curry Tofu and Shrimp.

Blue Owl is certainly
a staple to hit
any time of day.

Sweetheart Burrito for you.

It does have
a Thai background,
but I can bring anyone here

and they're gonna find
something that they love.

[Guy] That's because
when Nadia Ajlouni
took over this joint,

she was looking to make
everyone happy,

including herself.

Combining all of my interests,
hospitality cooking,

business, music,
bringing people together,

this seemed like
the perfect job.

Thank you, guys,
for coming in.

I'm here during lunch,
late night,

just a great place
to hang out, great food.

just a great place
to hang out, great food.

[Nadia Ajlouni]
Three Chicken Fried Rice
coming up.

The Chicken Fried Rice,
fresh cilantro, fresh sprouts.

The chicken is awesome.

It's marinated. It's juicy.
It's delicious.

-This is for the shredded
chicken for the rice bowl.
-[Nadia] Yes.

-[Guy] Okay.
-First, we're gonna get
the crushed garlic.

Chili flakes. Garlic salt.
Black pepper.

And some turmeric.
Add the water.

[Guy] How long are we gonna
let it marinate
on the chicken?

Maybe an hour. Put it in
the oven at 325 degrees
for an hour and a half.

[Guy] Then you'll shred it.

-And that's going for
the fried rice bowl.
-Yes.

-And that's going for
the fried rice bowl.
-Yes.

Okay. And what makes
the fried rice so great
is this fried rice sauce.

-This fried rice sauce.
-Show it to me, sister.

[Nadia] Oyster sauce.

-Really made from oysters,
by the way. Yeah.
-Is it really?

So you have Peking duck sauce.
So that's a duck.

-Mmm-hmm.
-Then we have oyster sauce
from oysters.

[Guy] Peking duck sauce
is for Peking duck.

And you know what they say,
no peeking.

-Oh, okay. I'm... I'm going
to turn your mic off, Marc.
-[both laughing]

[Nadia] Mushroom soy. Water.

-Fish sauce.
-[Guy] Sesame oil.

-[Nadia] Sugar.
-A little sambal.

[Nadia] Garlic. Pepper.

[Guy] What goes in
the fried rice?

Well, why don't we do this?
Let's just make it.

Well, why don't we do this?
Let's just make it.

-[Nadia] Oil.
-Is this one order?

[Nadia] This is about
two orders.

Okay then. Just make us one.

Marc doesn't wanna
eat tonight.
[Nadia and Marc laugh]

[Nadia] Fried rice sauce.

Cabbage mix.

-Okay.
-[Nadia] Our shredded chicken.

-The green onions.
-This is the part
that I like the best.

These fresh veggies
going on top.

-A little cilantro, I take it?
-[Nadia] Yes, sir.

-And we do
some alfalfa sprouts.
-[Guy] Of course.

-We couldn't go into a cafe
without the alfalfa sprouts.
-[laughing]

[Nadia] Sambal chili paste.

-Here you go, Marc. Enjoy.
-[both chuckle]

-He's my guest. I want him
to be able to have some.
-[both laughing]

-[Guy] Go ahead, dude,
just jump right in.
-[Marc chuckles]

-[Guy] Go ahead, dude,
just jump right in.
-[Marc chuckles]

-I don't wanna hurt myself.
-[chuckles]

Talk about depth of flavor.

-It's all over the place
in a very positive way.
-Mmm-hmm.

-This is way bigger
than fried rice.
-Mmm.

Love the fresh veggies.

The shredded chicken thigh's
my favorite.

A good amount
of cabbage to it.

A little bit of heat
on the side.

-And besides sharing this
with Marc...
-Wow.

-...I think it's awesome.
-[Marc and Nadia chuckle]

The Chicken Fried Rice.

It was delicious.
The chicken was so moist.

Do you think about
a big, brown mess
for fried rice.

But you come here
and it's actually like,
"Look at this."

But you come here
and it's actually like,
"Look at this."

It's nice. It's light.
It's fresh. It's fluffy.

[Nadia] Pork Banh Mi.

You actually have
good ingredients, good food.

And now with recent ownership,
the environment has changed.

So there's now live music
and things going on.

It's got a funk and a flair.

[woman 1] I have friends
that come into town.

I say, "You gotta stop
at The Blue Owl.
Catch a show, get a burrito."

I have your Nam Toc Burritos.

[woman 2] The Nam Toc Burrito
is delicious.

It's kind of like
the best of both worlds.

You got a burrito,
but it also still has

their signature fried rice
in it.

Just the way that bit all
balances together
is super fun.

Just the way that bit all
balances together
is super fun.

-What are we making next?
-[Nadia] So our
Nam Toc Burrito.

-Well, walk us through it.
-[Nadia] Oyster sauce.

Crushed garlic. Black pepper.

[Marc] How much do you spend
a month on black pepper
in this place?

-Oh, you know,
quite a bit, yeah.
-Yeah, I bet.

-[Nadia] Garlic salt.
-[Guy] Mix that together.

-And then how long
do we let that marinate?
-[Nadia] For about 15 minutes.

And we'll go to the flat-top
to cook it off.

-Next, we're gonna make
the Nam Toc sauce.
-Let's see it.

[Nadia] Fish sauce. Soy sauce.

Lime juice. Water.

-Shallots
-[Nadia] Exactly.

Just shallot it out
when you know it.

[Nadia] Thai basil. Mint.

Makrut lime leaves.

-Sambal.
-[Guy] Red chili flakes.

-Here comes some sugar
or salt?
-[Nadia] It's sugar.

-Here comes some sugar
or salt?
-[Nadia] It's sugar.

-[Marc] Sugar.
-[Nadia] Rice powder.

-That's done. What's up next?
-Wow.

The basil mayo that's gonna go
on top of the tortilla.

-Hit it.
-So we got
the base mayonnaise.

Garlic Oil. Thai basil.

Maybe some pepper.

-You think?
-[Marc] Okay.

-Garlic salt.
-[Nadia] Fresh garlic.

[Guy] We're ready
to put it together.
Let's see it.

-[Nadia] Okay.
-[Guy] The tortilla goes down.

I like the way
this is looking.

Except she's only
making one, Marc,

-so that'll be fine.
-I know. So, I'm sorry.

[Nadia] Gonna add the rice
to the beef.

Green onions. Cilantro.
Spring mix.

Nam Toc sauce
that we just made.

-Where's the basil mayo going?
Right on here?
-[Nadia] That's right.

-Where's the basil mayo going?
Right on here?
-[Nadia] That's right.

Add all of the content
for the Nam Toc burrito.

[Guy] Look at that.
She's a pro.

-Done this a few times
I think.
-[Nadia chuckles]

[Nadia] And add it right here.

-[Marc] Looks beautiful.
-Just gonna cut it.

[Guy] It's so funny
'cause I didn't want
two halves.

-But that's fine.
I'll have two halves.
-[chuckles]

-Mmm.
-Beautiful.

[Guy] I love
the toasted tortilla.

The fresh herbs inside
of the Nam Toc,

also inside of the veggie mix,
with the baby greens,

that herbaceousness,
the fresh crunch
and flavor of that

sings in a different way
than anything that's cooked.

sings in a different way
than anything that's cooked.

You get this tender
but seasoned beef

that are kinda like
the little surprises,
those little nuggets.

I've been to three
restaurants today.

I'm eating that burrito
like it's the first thing
I've had all day.

[grunts] Ow. [laughs]

Damn. [laughs]

The Nam Toc burrito
is spice of life. Hands down.

The meat kinda has
this sweet, mild flavor to it.

And it's really juicy as well.

[Nadia] Thai Basil
Cheeseburger.

Organic food. Great hours.

Tremendous entertainment.

No, this camera crew's
not here the whole time.

No, this camera crew's
not here the whole time.

-They're just here with me
right now.
-Sorry. Okay.

Blue Owl is definitely
one to visit.

Marc's been here
in Santa Barbara
for about 100 years.

-Three, at least.
-[Guy] And that's what
Triple D's about

is finding these little
hole-in-the-wall joints.

-I have a new go-to place
in Santa Barbara.
-Mmm.

I didn't have any idea
that this place existed.

-Congratulations.
You're an inspiration.
-Thank you so much.

So, was that another
righteous road trip or what?

But don't you worry,

we got plenty more joints
to find all over this country.

I'll be looking for you
next week on
Diners, Drive-ins and Dives.

I'll be looking for you
next week on
Diners, Drive-ins and Dives.

-Oh, you're back.
-Yeah, I just took
the trash out.

Okay, good.
Um, Marc, your coffee break
is 10 minutes.

-Ten minutes.
-Okay? Just 10 minutes.

You have to get a watch also.

-[laughing]
-We're not gonna be
responsible for this.