All language subtitles for Diners.Drive-Ins.and.Dives.S45E15.1080p.WEBRip.x264-CBFM

You know, people
are asking me all the time

"Hey, Guy, that one joint
you checked out
in that one city

when you were doing Triple D,
how they doin'?"

You know, I don't know.

We should check it out.

Over the years,
I've seen and tasted it all.

This is ridiculous, dude.

But it turns out
it was only the beginning,

'cause Triple D joints
have been blowin' up

and we're going back
to see what's cookin'.

Like on this trip.

We've got
a Triple D revolution
on our hands...

I mean, it's a perfect storm.

...with flavor bombs
coast to coast...

...with flavor bombs
coast to coast...

It's roast to the most.

...and from across the pond.

-All right guys, Scotch eggs
comin' at ya.
-Mmm.

There's Irish inspired
eggs rolls in Atlantic Beach.

This dish is just, like,
"wow" to me.

[Guy] American breakfast
with an English accent
in California.

-Sugar?
-Sugar, buddy!

[Guy] And in Vincentown,
New Jersey...

Oh, look at me,
I can't stop eating.

Bacon jam
and mile high meatloaf...

It's about this high
off the plate.

[Guy] ...worth rallying
the troops for.

Here he is.

I'm gonna give you a bite
of it right now, you ready?

I'm gonna give you a bite
of it right now, you ready?

-[Hunter] Ah!
-Ah? [laughs]

Familiar faces, new places,
and more
off-the-hook flavors.

This is Triple D Nation.

I met these four
very Irish sisters

at their very Irish pub
back in 2010.

And believe me when I tell you
they are as authentic
as their food.

They have a good time here,
we all do.

-[woman] Yeah.
-I couldn't tell.

-Yeah.
-[laughs]

[Guy] Now they've got
two locations
and a vodka brand,

[Guy] Now they've got
two locations
and a vodka brand,

which just makes them
even more real deal.

This is Culhane's Irish Pub.

[man] Got a Scotch egg
for the bar.

It's super traditional
Irish fare.

They bring in
their own family recipes.

It's delicious.

[server] Fish and chips.

They're deserving of being
a part of the Triple D Nation.

I think it's great
that Guy recognized
the sisters.

Everything they do
is really unique, special.

[Guy] As special
as the Culhane
sisters themselves,

[Guy] As special
as the Culhane
sisters themselves,

who just wanted to share
their Irish heritage

with their community,
one dish at a time.

Who came up with the recipes?

We pretty much just came
from recipes from Ireland
that we grew up with,

what our mother cooked,
what our grandmother cooked.

You've had enough!

-Oh, my god.
-Oh, my god.
Thank you so much.

[women laughing]

How long has it been?

-Thirteen years!
-[Lynda] Thirteen.

[Guy] I've always wanted
to come back and see it,

see how you're doing
and see how things are.

-We are so honored.
-Shepherd pie up.

I love coming to Culhane's.

I love coming to Culhane's.

[man] It's
the incredible sisters.

It's the wonderful food.

What's really nice
about their menu

is that they have deep-rooted
Irish dishes.

Here we have
our bangers and mash.

I love all the classics,

like the Guinness beef stew.

So good.

-[chef] Top, bottom round.
-[Guy] Gooseneck.

-Yeah.
-A lotta flavor.

Definitely is one
of the kinda meats

that you wanna trim, clean up,

-and cook a long time.
-Yup.

-[Guy] So we cube all this up.
-Marinate it overnight
in Guinness beer.

-[Guy] Look at that.
-[chef] Our house
seasoning blend.

Fresh thyme.

Oh, let's go.

I am making our demi-glace.

I am making our demi-glace.

-Veal bones.
-[Guy] Wow.

[chef] Oil,
help brown 'em up a little.

-Help 'em brown up, right.
-Yeah.

Carrots, onions,
leeks, celery.

Pop her in the oven.

-How many hours?
Here we go.
-About an hour and a half.

[Guy] Ready? Oh, woah!

It's roast to the most.

[chef] Some red wine
to get the fond off the bottom
of the pan.

Transfer the veal bones
to a stock pot.

More wine, water,
bouquet garni.

[Guy] We've got some rosemary
and some bay leaf.

[chef] Peppercorn and whatnot.

-[Guy] More Guinness?
-[chef] More Guinness,
oh, yeah.

A little bit of tomato paste.

It cooks for, you know,
six to eight hours.

It cooks for, you know,
six to eight hours.

[Guy] We'll take it,
strain it, cool it,
skim the fat.

-Ready to go.
-[chef] Exactly.

-And ready to go, yes sir.
-[Guy] All right.

Guinness beef stew. Oil in.

-[Guy] Oh, we're hot.
-[chef] That's hot.

Oh, there you go!

[chef] We add
in our onions, carrots,

and the Crimini mushrooms.

Sweat it down
for about another hour.

[Guy] The flour
goes in to make the roux?

[chef] Stir that up
a little bit.
Meat likes Guinness.

[Guy] I mean, I can smell it.

Barley.

[Guy] And that's
just to thicken it up
a little bit as well?

[chef] Yeah.
Add in your bouquet garni.

A little bit of the seasoning
blend, again.

-And then we add the demi.
-[Guy] Look at the demi.

I'll go up high like you did.

I'll go up high like you did.

-And then it cooks down again.
-[Guy] It's a lot to reduce.

It thickened up.

[Guy] Look at that.

I mean,
you can smell that Guinness.

Really nice, rounded,
roasted flavor.

The carrots play in perfectly,

and the meat completely
just dissolves
in your mouth, tender.

It's outstanding.

All right,
so your chef has moved,

who's... who's running
the culinary program now?

[Mary Jane] Chef Jason
and Chad has been
with us 18 years.

-Still with us, so...
-Working like dogs,
like ourselves.

Bangers and mash!

All right,
plating bangers and mash.

Classic side I enjoy
the most are fish and chips.

Classic side I enjoy
the most are fish and chips.

Plating fish and chips!

I also like
the Reuben egg rolls.

[server] Reuben egg rolls
for the bar.

What did you bring me?
You brought, uh, of course,
let me guess.

Corned beef egg rolls.

-You got it!
-[Mary Jane] Whoo-hoo!

You've got an egg roll,

corned beef shredded in there

with sauerkraut,
tons of cheese.

This whole dish is just
like "wow" to me.

[chef] We start off
by using a pre-brined
corned beef brisket,

carrots, celery, and onion.

Dried mustard, cloves,

oregano, thyme, rosemary,

a dark Irish stout and water.

Then we put it in the oven
at 300 for eight hours,
and we're ready to rock.

Then we put it in the oven
at 300 for eight hours,
and we're ready to rock.

We're gonna take some
of our corned beef
that we just cooked

and blend it
to make our filling.

We mix it with sauerkraut,
Swiss cheese...

...take our egg roll wrapper,
give it an egg wash,

add our filling,
and then roll 'em up.

We deep fry them,
and these are our
Reuben egg rolls.

Corned beef is fabulous.
It's one of
my absolute favorites.

And then this dipping sauce
is so good.

[chef] Hot sauce,
honey mustard, roasted garlic,

pepper seasoning,
and some stone ground mustard.

Whisk it up,
and we're ready
for the egg rolls.

Whisk it up,
and we're ready
for the egg rolls.

The hot mustard just
really takes the dish

to a whole 'nother level.

[server] Two Reuben egg rolls,
for the bar!

[Guy] All right,
so give me the rundown.

What's been happening?

-We renovated
the first pub, and--
-The first pub?

-[Lynda] Yeah, we have two.
-There's more pubs?

-[Mary Jane] We have
another one, yes!
-We have more!

Thanks to you!

Where's the second one at?

So, southside location,
it's about a half an hour
from the beach.

So glad to have you
here tonight!

Once the word got out
about this place,

they had to get something
twice the size.

It's nice that
this one's really open,

you can kind of see
through the bar
and see the patio.

you can kind of see
through the bar
and see the patio.

Whether with the beaches
or this location,
they're both excellent.

[Guy] And coming up,

the second Culhane's
isn't the only new news.

5 Sisters?

It seems like everything
these sisters touch

gets the luck of the Irish.

[server] Pass it back,
smoke brisket, up!

The gift that keeps on giving.

Are you kidding me?
I could eat 100 of those.

You guys are so
gonna dig this one.

Here I am in Atlantic Beach,
about 15 miles outside
of Jacksonville, Florida,

to visit a joint
that was a dream
of four sisters.

-How is everyone today?
-Great, how are you?

[customer] Their heritage,
as well as their bond
as being sisters,

is the most unique thing
about this restaurant.

Shepherd's pie
with Irish cheddar.

Everything's absolutely
fantastic, love
the lamb sliders.

So we have, uh,
fresh ground lamb,
minced red onion,

whole-grain mustard,
minced garlic,

whole-grain mustard,
minced garlic,

-fresh oregano...
-[Guy] Very nice.

...and our house
seasoning blend.

[Guy] That's it?
See, what that--

[chef] You don't want
to overwork it.

[Guy] ...so you
didn't overwork it.

So when it cooks,
it's not gonna expel its fat.

So these will go fast.

[chef] About two,
three minutes.

And I want to cook you
a good medium, you know?

[imitating pan sizzle]

-Curry aioli, which we make.
-[whispering] Mayonnaise!

Lettuce, tomato,
lamb burger on there.

Red onion,
put the olive on there,
chipotle aioli.

-[Guy] Mmm! Yeah.
-[chef] You need a napkin?

-[Guy] Mmm! Yeah.
-[chef] You need a napkin?

[mumbling] I need a bib!

Are you kidding me?
I could eat 100 of those.

People talk about it
all the time,

they always say,
"Can I have
those lamb sliders?"

[server] All right, guys.
Scotch eggs coming at ya.

It's a classic type
Irish menu.

[server] Pass it back.
Smoke brisket up!

Their brisket with the pasta
and the vodka cheese sauce,
it's very good.

So we do a homemade
mac and cheese,

which is made
with our smoked brisket
and our vodka.

5 Sisters?

[Lynda] We have another sister
back in Ireland.

[chef] Pasta bake
with the smoked brisket.

We're gonna start
with brisket.

We're gonna season it
with paprika,

We're gonna season it
with paprika,

salt, garlic powder,
black pepper, chili powder,

cumin, oregano,
and cayenne pepper.

We're gonna mix that up,
add it to the brisket,

and then put it into
the smoker.

It's gonna smoke
for about four hours.

Then we'll pull it out
and add some
apple cider vinegar and water.

And then we're gonna
cover that with foil

and put it back into the oven
for about another eight hours.

Pull it out, slice it,
and sear it back
on the flat top.

To make our pasta,
we start with
our pasta noodles.

Then we add our mother sauce,

which is our 5 Sisters Vodka
with garlic cream sauce.

which is our 5 Sisters Vodka
with garlic cream sauce.

We're gonna add
some cheddar cheese.

Once that melts,
we're gonna pull it off,

top it with a little bit
of Cheddar Jack, Parmesan,
and goat cheese.

We'll melt it up,
and then we're gonna

top that with
our seared brisket.

Pasta mac up in the window!

Brisket mac and cheese
is so good.

The brisket
has so much flavor,

mac and cheese got
the vodka in it, too.

Different flavors of cheese,
and then you've
got the brisket,

juicy and delicious.

That's a must-have
when you're in the area.

So good.

-It's fantastic.
-Enjoy!

-It's fantastic.
-Enjoy!

-This is really living
the American Dream...
-Yeah.

...what we're doing,
and it's incredible.

And we're so blessed.

I'm telling you,
there should be music
in the background.

Absolutely.

Guy came, it changed our life.

[all applauding]

You can see that picture
up there,

it's just a beautiful reminder
of the gift that keeps
on giving.

[Guy] And here's four sisters
that are blowing it up

in two locations
and a vodka company

and the whole thing.

Get after it!

And coming up,
we're headed north
to Vincentown.

Best of New Jersey.

[Guy] For mounds
of meatloaf...

I get the mile high
thing now, chef.

...and a jamming
pork roll sandwich.

...and a jamming
pork roll sandwich.

Watch out for this guy.

So I'm here in
the Southampton Township
of New Jersey

to check out a classic,
stainless steel diner
from 1953.

But, uh, unfortunately
it's not here anymore.

Now, what I found when
I stopped by in 2016,

was this monster,
big enough to handle
the regulars back then,

and the crowds coming in now.

This is Vincentown Diner.

Vincentown Diner,
it's not what you'd expect
from a diner.

Salmon burger, in the window!

Salmon burger, in the window!

It's good to have
Triple D come out.

You've got owners
that actually care
about the food,

and care about
your experience.

Welcome.

Well, Jimmy has always
been here,

and before that it was
his father.

[Guy] You could say
this was owner Demetrios,

aka Jimmy Melissaratos's
home away from home.

Were you raised in this diner?

Yeah.

-[Guy] Were you working here
as a kid?
-Yeah!

My father
and his two brothers bought
the old Vincentown diner

and they ran it successfully
for many, many years.

Did your dad know
that you bought it

-or had your dad passed?
-He passed.

-or had your dad passed?
-He passed.

-[Guy] He's the guy
in the blue suit?
-[Jimmy] Yup.

Oh, he's happy, man.

He's gotta be proud
that his kid's taken over.

They just put a great quality
touch on their food,

and they got a chef
that's pretty top notch.

[Guy] That's Chef Jason Edgar.

Pick up Mile High Meatloaf.

Let's talk about what
we're making.

[Jason] Mile High Meatloaf.

[Guy] Why is it mile high?

-It's about this high
off the plate.
-No, it's not.

-It's pretty big. It's big.
-Seriously?

[Jason] We got
our ground beef, 75/25.

Going big!

Ground Italian sausage,
green and red peppers,

white onions that have
cooked down for a long time.

Yeah, when people put
raw veggies in meatloaf,

Yeah, when people put
raw veggies in meatloaf,

-it drives me crazy.
-Nah, nah.

Now I got some
Panko breadcrumb

that I've crushed
some roasted garlic into,
and then milk.

-[Guy] So you got your panade.
-[Jason] Yes.

Beaten organic eggs,
some of the meatloaf sauce...

-[Guy] What do we got?
-[Jason] We got some ketchup,

maple syrup, steak sauce,
hot sauce,

-Montreal steak seasoning.
-Doctor.

[Jason] And just
some salt
and pepper.

So we'll take this
into the pan.

[Jason] Pack it in.

So, in the oven, what temp?

[Jason] 350 about an hour,
hour and a half.

[Jason] 350 about an hour,
hour and a half.

Then we bring it out,
we brush some more of that
meatloaf sauce on the top.

[Guy] Got it.

-[Jason] Put it back
in to, uh, glaze.
-[Guy] Let it glaze, got it.

[Jason] Then we let
it cool, we unmold.

And slice it,
it gets seared
on the flat top.

Make the magic happen, baby.

[Jason] We're gonna go down
with a nice scoop
of our roasted garlic mash.

One piece of meatloaf,
another scoop of mash.

I get the mile high thing
now, chef.

[Jason] We're gonna
go on with our gravy.

A little frizzle...

...some of our veg mix.

[Guy] I don't eat
a lot of meatloaf.

-That's how I keep this, uh,
petite dancer's figure.
-Yes.

-That's how I keep this, uh,
petite dancer's figure.
-Yes.

Wow. Oh!

Look at me,
I can't stop eating it.

[Jason] Before Triple D,
we were doing about

80 pounds or so of meatloaf
a week.

Now we do well over 150.

The food is always great,
they tend to go toward

the gourmet side of the meal.

Pick up!
Truffle shuffle burger!

I normally get, uh,
French onion soup

and some sort of burger.

Stroganoff in the window!

If I'm coming for lunch
or dinner,

I'm getting
that beef stroganoff.

Home fries on!

They have a lot of things
to fill cravings.

They have hearty meats,
bunch of desserts,

the breakfast menu.

I am a big French toast fan.

Ryder, I want you to take
a look at this French toast.

Cinnamon and apples
with caramel sauce
and whipped cream.

-Wow.
-[Guy] I'm gonna give you
a bite of it right now, ready?

How'd it taste?

[laughing]

I get breakfast
for dinner a lot.

I love the breakfast
sandwiches here.

You can't visit
the Vincentown Diner

and not get
a pork roll sandwich.

[Jason] Got an Aristocrat
in the window!

[Jason] Got an Aristocrat
in the window!

It's basically just
a fancy pork roll,
egg and cheese sandwich.

So we got a nice,
locally baked ciabatta.

Hit that with a little butter.

That will go down.

Now we'll go on with
our pork roll.

So, pork roll is hugely
popular in New Jersey.

In North Jersey
they'll call it Taylor Ham,

down South Jersey
we call it pork roll.

And we got two eggs.

We fry the eggs over hard
for the sandwich.

Go on with good ol'
American cheese.

Now we're gonna add
the bacon jam.

We're gonna go in
with diced onions,

water, red wine vinegar,
brown sugar...

...coarse ground black pepper,
ground coriander,
and some fresh chopped thyme.

...coarse ground black pepper,
ground coriander,
and some fresh chopped thyme.

Go in with the bacon,

we're just gonna let
that reduce,

it'll get a nice
jam consistency.

Chopped scallions,
it'll be ready to serve,

and on with the pork roll.

Cheese has melted,
we'll throw our eggs on.

Some arugula on there,
cut this on a sharp bias.

And that's
our Aristocrat sandwich,
South Jersey favorite.

All right, we got
the Aristocrat.

It's not your average
breakfast sandwich.

The bacon jam is excellent.

It's savory, and then
you've got a little bit
of the sweet

It's savory, and then
you've got a little bit
of the sweet

when you mix that in
with the pork roll.

It's above and beyond
the normal breakfast.

Watch out for this guy.

[Jimmy] When Guy came here,

this was one of the biggest
events we've had
in our whole history.

We always have a little bit
of, uh, the Triple D bump.

After Triple D was here,
we saw an influx
of people

that came from far away.

It's definitely busy
and it's poppin'.

It's a great place to come.
Best in New Jersey.

Congrats, man.
Your dad would be
very proud.

Thank you.

[Guy] And coming up
in California,

[Guy] And coming up
in California,

and aptly named diner...

Why isn't it called Re-Pete's?

...bringing some
unexpected heat...

Whoa!

...to an all-American...

It's the smoothest
flour on the planet.

[Guy] ...and kind
of British...

Not to do
with any English thing?

Well, there's that too.

[Guy] ...breakfast.

Triple D Nation's
in the house!

[Guy] A lot goes into
having your own restaurant,

great food,
a great atmosphere,

and of course, a great name.

So when you're lucky enough
to stumble upon a place
for sale

that's already got your name,

well, then that's just fate.

And that's exactly
what happened
to this little breakfast diner

I found in Ventura, California
back in 2012.

This is Pete's
Breakfast House.

[man] Greek Omelette is ready.

Table five.

Pete's Breakfast House
has evolved over the years

Pete's Breakfast House
has evolved over the years

into the best breakfast house
in the area.

-Got a wet burrito!
-[bell dinging]

[customer] It's delicious,
always is.

That's why Triple D came here!

Homemade gravy
on the biscuit plate.

We just love it.

The owners, Lyndsay and Pete,
are just super, super people.

[Guy] That's Peter Timpson,

who took over from the OG Pete

when he came from England
with his wife Lyndsay

and bought the place in 2003,

keeping the scratch-made menu.

So, how would you explain
the menu?

Good, solid, American,
old-fashioned, recipes...

Good, solid, American,
old-fashioned, recipes...

-Made by English
people that are...
-[laughing]

[server] Here's that
chili verde omelette for ya.

Pete's is open for breakfast
until two,

and it's delicious.

Pancake roll
for Triple D Nation.

It's what Pete's is known for.

Pancake bigger than my face.

Let's make pancakes!

King Arthur flour,
it's the smoothest flour
on the planet.

Not to do with any
English thing?

Well, there's that too.

-[Guy] Sugar?
-[Lyndsay] Sugar, buddy!

Salt, baking powder.

Little bicarbonate?

So, I'm going on to
the wet side of this.

Whipped eggs, buttermilk,
milk, little bit
of melted butter.

Whipped eggs, buttermilk,
milk, little bit
of melted butter.

[Guy] The wet into the dry.

-Can you hold that bowl?
-Yes.

-You're a good man.
-Just don't get it on me.

All right, so now,
I'm gonna put some Sprite
in here.

-[Guy] Really? So a little
lemon lime soda.
-[Lyndsay] Yeah.

I'm gonna let it rest
for about four hours...

-Okay.
-...so it rises,
doubles in size.

[Guy] Okay,
let's make pancakes.

[Lyndsay] So this
is my monster pancake.

That's a big cake.

I'm gonna flip it now.

[drumming]

-Yeah! Wow!
-[Lyndsay] There you go.

Vanilla yogurt,
and I'm gonna take
some fresh mixed berries.

There's no way we can
put any more on it.

[Lyndsay] More vanilla yogurt.

And more fresh berries on top.

A scoop of our great granola.

There you go, pancake roll!

[chuckling] Wow.

The acid of the yogurt
and then the sweetness
of the berries...

...the sponginess
of the pancake,

but then the crunch
of the granola on top of it,

I mean, it's a perfect storm.

[Lyndsay] Finishing up
the pancake roll.

It is by far the best dish
on the menu.

It is by far the best dish
on the menu.

Biscuit plate, Julian.

I've had a whole heck
of a lot on the menu,

but this biscuit plate
is one of the better options.

So our base
is all-purpose flour,
baking soda, baking powder.

Little bit of salt
and a little bit of sugar.

I'm going to add
my melted butter

into the buttermilk.

Add that to the mix,
and then I add my water.

We do drop biscuits,
they're a bit more rustic.

I'm going to put these
in the oven

for about 12 minutes at 400.

And it comes with
a homemade gravy.

And it comes with
a homemade gravy.

Sausage and bacon, flour.

Add warm milk
and diced onions,
salt and pepper.

And whisk it and get
a really, really lovely
creamy consistency.

Biscuits done.

Gravy's ready to go.

I've cooked an egg.

Here's my bacon,
here's my sausage.

Break open the biscuit
and our delicious gravy.

Biscuit plate coming up!

The biscuits here
are really well-known.

They're nice and fluffy
and homemade.

Gravy's so nice and rich.

Gravy's so nice and rich.

It's peppered enough,
and the two complement
each other.

Triple D Nation's
in the house!

[whistling]

That looks spicy.

[server] Chorizo burger.

Guy tried the burger,

so I had to come
try it out too.

Chorizo burgers, table four!

I'm gonna
put boiled tomatoes in this.

Boiled habaneros,
boiled jalapenos,

and on top of that, roasted...

Let me hear you say it!

-[Guy] Chile...
-Chile de arbol, and salt.

Stand back!

Look at that.

We've got some cilantro,
chopped onion

and there we go.

All right, let me try this.

[Lyndsay] Don't.
It'll ruin your day.

Smells like jet fuel.

The problem with this is,
that you're even saying
it's a bad idea!

What do you guys think
at home? Go for it?

Take a big scoop then,
don't be a wuss.

Whoa!

Is my whole tongue in there?

Oh!

[Lyndsay] Put the sour cream,
habanero salsa.

-Sorry.
-[Guy panting]

[Lyndsay] Lettuce.

And there we go.

Four slices
of avocado on there.

All right!

I think everybody joins in
together at home with me

and says,
"Nothing looks better...

...when Guy is on Triple D
eating a bite

of a big, spicy, hot,
juicy burger than...

...to have the chef
do it with me."

[Lyndsay] One, two, three!

That's awesome. That's hot!

[groaning]

Can somebody get
the fire extinguisher?

Once Guy tasted it,
it became our biggest
selling item.

Customers after watching
the show said,

"Could you please
just put the habanero salsa
on the side?"

They were scared.

Chorizo burger.

[customer] Chorizo burger
is a staple here at Pete's.

Guy introduced me to it
a while ago.

I get it
at least once a month.

[server] Homemade Texas
chili and cheese.

I thank everybody
for coming in.

Those who follow
Triple D, fantastic.

You know, they...
they helped us grow.

Why isn't it called Re-Pete's?

Why isn't it called Re-Pete's?

'Cause it would cost money
to change the sign.

I got a pen!

Just write "re" right there!
That's all it needs!

You had fun.

I did have fun!

You guys come down here
and check this joint out.

You're gonna love it,
but you make sure
it says Pete's...

and Re-Pete's!

How long on those Scotch eggs?

Hello, how you doing today?

As if the Triple D plate
couldn't get any fuller,

the more places
we check in on,

the more joints I add
to the list.

I wanna go to Flavortown!

[all chuckling]

[all chuckling]

-I hope you like it spicy!
-Whoo!

My eyelids are sweating.

So we just gotta keep
catching up,

and we will, next time,
on Triple D Nation.

It might be me,
but that looks just like

Chef Carl Ruiz
could be a cousin.

[all laughing]