Original subtitles

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 do it?"

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 blowing up,

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

Like on this trip, from carnitas on one coast...

This is what it's all about, baby.

...to prosciutto bread on the other.

...to prosciutto bread on the other.

That's the official football of Flavortown.

And we're wrapping things up in the middle.

Into thirds, onto the plate.

[Guy] Plus green chili verde that hasn't changed in Santa Barbara...

-Is that the best? It's my favorite. -Outstanding.

[Guy] ...a serious chicken farm in New Jersey...

Fresh, tasty, it's great.

...and stakes are high at this crepe cafe in Vegas...

What did he give her?

...where savory and sweet...

-Homemade caramel sauce. -Look at that.

...are getting saucy.

You're not drinking it, but you're giving it to everybody else.

You're not drinking it, but you're giving it to everybody else.

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

This is Triple-D Nation.

So, I'm here on the southeast side of Las Vegas, Nevada,

right on the border of Henderson.

I tell you, when I went to school here,

they didn't have any shopping centers like this out here.

No way. Look at this place. It's got everything.

It's got a cooking school. It's got a pet bakery,

and it's got a... wait for it... wait for it...

Exactly, a crepe shop. A crepe shop?

Now, after I hit them up in 2015,

Now, after I hit them up in 2015,

they moved a few doors down the strip mall

where they tripled up on the space,

super-sized the menu,

and scaled down where it counts.

This is Crepe Expectations.

[chef] Reuben and a barbecue, table two!

This place is like the Epcot Center of crepes.

A whole galaxy of flavors in this joint.

The best crepes that I ever have.

There's nothing to compare here.

We watch Triple D. That's how we found this place.

What keeps us coming back is not just the taste, but the people.

What keeps us coming back is not just the taste, but the people.

[Guy] People like Lou Remillard and his wife Jenn

who have been folding these French pancakes since 2011.

Now Lou's half the man he was when I met him in 2015.

Let me get the tale of the tape.

You have lost how much?

-A hundred and what? -105 pounds.

How, when you have a crepe joint,

do you lose 105 pounds?

A lot of discipline, a lot of hard work.

You have saved your own life.

-Congratulations. -Thank you.

-The beard's not as exciting. -[laughs]

Of course, what you'd expect,

a crepe restaurant from ZZ Top.

a crepe restaurant from ZZ Top.

Doesn't everybody that looks like me have a crepe shop?

In your opinion, what makes great crepe?

[Lou] Being not afraid to put anything in the world inside of them.

-From the savory to the sweet? -Savory to the sweet.

I try to tell folks it's not old school with crepes Suzette.

It's way beyond that.

-Let's get into this, boss. -Dig it.

We're making our crepe batter here.

-Liquid chicken. -You know.

-Your favorite. -Now let me lick the bowl.

Hell, yeah!

Water, whole milk, salt, flour,

okay, and drizzle a little bit of whole melted salted butter in.

I know that normal people don't use salted butter, but I...

I know that normal people don't use salted butter, but I...

Well, we know you're not normal.

All right, what are we gonna make now?

Teres major, it's all in the cut.

[Guy] Teres major's in.

-Fresh OJ, lemon juice... -Fantastic.

Fresh garlic, garlic powder,

-kosher salt, onion powder. -Okay

-Carne asada seasoning. -Got you, got you.

Whole orange and lemon.

[Guy] Carne asada cooked down.

-[Lou] 15 minutes. -All right.

Salsa time. A whole Serrano, black pepper, salt,

-fire-roasted plum tomato. -Got it.

More salt, garlic powder, fresh cumin, and cilantro.

Toasted chili de arbol.

-I've got a chili de arbol tattoo right there. -I dig it.

Fresh onions, diced tomatoes.

-Well, I like the smoky in that. -Right on.

-Make the crepe. -[in French accent] Crepe.

[Lou] This is the batter that we made earlier.

It sets overnight.

You've only done that a billion times.

-Oh, so now you're making a quesadilla? -That's exactly right.

[Guy] Just a little bit of guac, huh?

Carne asada. Fire-roasted salsa's the bomb.

Into thirds, onto the plate.

Good.

That carne asada, and that salsa with the guac...

That carne asada, and that salsa with the guac...

Is there a Mexican restaurant in this village

that you're running out of town?

-'Cause that's what that tastes like. -I dig it.

The crepe, nice and tender.

Well done, man.

Little Italy hitting the table.

When you come in and you look at the menu,

you have so many options.

Barbecue.

And we're always experimenting

with new tastes and new flavors.

Chili Colorado.

I'm always wondering what you're bringing me.

Okay, so we're doing a chili Colorado.

It's a slow-braised ancho chili beef

with some smoked Gouda inside.

with some smoked Gouda inside.

-"Gouda" idea. -It's a good idea.

First off we start with our ancho braised beef.

Sear the chuck shoulder.

We're gonna set it aside,

and we're gonna use all this yummy goodness

and begin to construct our chili sauce.

Serrano peppers, red onion,

celery, whole garlic cloves, ancho chilis, bay leaves,

toasted cumin seeds, black peppercorn, salt.

Mexican oregano with our fresh-made beef stock.

We're gonna stir this around.

We're gonna bring this up to a boil.

Now we puree this.

Take that seared beef,

Take that seared beef,

add it right back in to the pot,

and let it cook two-and-a-half hours,

and it will be ready for our chili Colorado.

Guy's favorite crepe batter.

We're gonna add some of the fresh smoked Gouda cheese.

It pairs great with the braised ancho beef.

Fold it up, and then we'll top up

with some of that ancho sauce,

a couple of our homemade corn cakes,

pico de gallo, and that fresh pasilla crema.

Delicious Colorado beef. The flavor of it is great.

Corn cake on top is dynamite.

Corn cake on top is dynamite.

This chili Colorado could stand up to any Mexican restaurant.

-Well done. -Chili Colorado.

The braised beef in there, nice, tender.

It has that nice smoky flavor.

So savory. The texture is just awesome.

It had, like, a little bit of spice. Really good flavor.

A lot of people don't know about Lou,

Lou's a real chef.

This guy can cook anything, anywhere, anytime.

[Guy] That'd be breakfast time.

It's a brunch place, I would say.

[Guy] Dessert time.

Yeah, it's like liquid apple pie.

Wow!

[Guy] And at barely after dark.

Definitely's got the bourbon in it.

Definitely's got the bourbon in it.

You're heavy-handed with it.

Coming up next...

A little over the top.

You? Just a touch.

[Guy] It's been a handful of years

since I met up with Lou Remillard

at his crepe shop in Vegas.

Why, when you're sitting at a ball game

or a car show or a bar, and you see this cat,

and you go, "So, dude, what do you do?"

-"Well, I got a crepe shop." -Yeah.

Is the portion like this for me,

-or is this a normal portion? -No, that's how we do it.

Here's the thing that's not funny,

is he lost 105 pounds,

and I think he's trying to give it back to everybody else.

Lemon berry dream.

You don't leave hungry out here. You get the bang for your buck.

You don't leave hungry out here. You get the bang for your buck.

[man] You're guaranteed you're gonna get something good

every single time you step through the door.

[woman] I've come here for lunch many times.

I've come here for breakfast.

It's a brunch place I would say.

Reuben, salad!

I'm more of a sweet girl.

There is seven or eight different sweet options alone.

I've got a William Tell.

Shall we go from the savory to the sweet?

Savory to the sweet.

Here we go.

Now go the apples?

Apples, homemade caramel sauce. Homemade whipped cream.

[Guy] Look at that.

It's like liquid apple pie.

My little guy, Ryder. Ryder?

My little guy, Ryder. Ryder?

This is for you, buddy.

[waitress] Southern Comfort.

What is this hot mess?

The Southern Comfort.

Fresh grilled peaches,

a brown butter graham crumble inside,

crushed graham crackers, brown butter,

a little bit of cinnamon.

We'll let 'em dry overnight,

and some candied pecan.

Egg white, water, some salt,

cinnamon, a bit of sugar.

Stir this around a little bit,

in go the pecan halves,

then we're gonna toast them.

Let them cool, chop them up.

We're gonna assemble this bad boy.

Peaches, a little bit of candied pecans,

some of those brown buttered grahams,

and it's topped with a caramel bourbon.

A dusting of powdered sugar, bourbon caramel,

some fresh-made whipped cream.

Southern Comfort, table seven!

[Guy] This is delicious. The peaches are great.

The little crumble inside is fantastic.

-It definitely has got the bourbon in it. -It does.

-You're heavy-handed with it. -Yeah.

-You're heavy-handed with it. -Yeah.

You're not drinking it, but you're giving it to everybody else.

-What a giver. -I'm sorry.

-What a giver. -What a giver.

The Southern Comfort.

They have peaches in there

and they have these candied pecans.

And it's just like the best explosion of flavor.

You have this graham cracker thing going on,

and it tastes a bit flambeed.

I love it, and I will be back tomorrow, all right?

You take on each crepe

-like it's a five-course meal. -Dig it.

I didn't realize Triple D had such a following,

but people, I mean, it's their mission

to follow the stops.

to follow the stops.

After the show aired,

the lines started getting pretty ridiculous.

The line does go out the door back then,

and it still does now,

but now they got, you know, a larger venue over here.

[Lou] Moved down about three doors.

Tripled the size of the restaurant.

Before you know it, he's gonna take over this entire parking lot.

Bingo, bango, bongo.

[Guy] Coming up in Santa Barbara...

It's always the same.

[Guy] Not one single thing has changed.

It's the old-school way to make them.

But fans in this Mexican joint...

But fans in this Mexican joint...

It's the only way to make them.

[Guy] ...wouldn't have it any other way.

-Awesome. -Pass the test?

Pass the test? You wrote the curriculum.

Well, I finally made it back to Santa Barbara,

and the food scene has definitely changed

since I was there in 2011.

But one thing that has stayed pretty much exactly the same,

that's the so authentic they're using copper pots

for their carnitas Mexican joint...

This is Lito's Mexican Food.

We have a pozole with hot tortillas.

[woman] I grew up on this food.

One of the first things I ever ate was beans and rice from here.

I mean, it's always authentic.

Guy picked the number one spot in Santa Barbara.

Guy picked the number one spot in Santa Barbara.

[man] It's stayed true since Guy was here.

It's just a great family business.

Your dad started this?

Pop said, "We're gonna open up a place in Haley Street,"

and I said, "Okay, let's go."

[Guy] It certainly didn't take much for Daniel

to convince his son Ernie, way back in 1979,

and it seems to be one of the only constants in this area.

So you've seen a lot of changes,

-but you guys have stayed the same. -A lot of changes.

Yeah, we have to stay the same.

Guy found us after 31 years,

and after all these years we're still consistent.

and after all these years we're still consistent.

Guy chat with me over there.

You've tried everything on the menu?

Oh, I've ate everything at least four or five times.

It's always the same.

Ernie's very stubborn. Nothing changes.

He makes the food great all the time.

Carnitas torta!

I've had everything here. Carnitas are my favorite.

When you see a Mexican restaurant

and they are rocking the pot for carnitas,

this is what it's all about, baby.

What's the importance of having the copper pot?

Tradition, I guess, they're always made in copper.

Mine's, like, stainless steel.

Mine's, like, stainless steel.

Well, they won't taste right in stainless steel.

Oh, come on, don't tell me that.

-What have we got in here? -Pork fat.

So, give me the rundown.

Got our pork breasts already boned and ready to go.

-How long's it gonna cook? -About three hours, 350.

My mouth's just started going nuts.

Nice and golden brown, you can definitely smell it.

-Now what's your next step? -Now we add our milk.

Milk? Really? That's a new one for me.

Now we wait about 10 or 15 minutes,

-put orange juice right now. -Next?

-Lemon juice and salt. -The lemon juice and the salt, okay.

Now we put our cinnamon base. Cinnamon and sugar.

Now it all sits in there?

Now it all sits in there?

It all sits in there until the water reduces.

Look at this. Oh, nice.

Smoking hot still. Let's see it.

I mean, just fall apart. Look at the color.

[Ernie] Let me get a nice piece here for you.

Go ahead, and give it a whack there with that.

There you go. Okay.

There you go.

This has great flavor. It's really moist.

It's rich. Not too salty.

This is up in the best carnitas I've ever head.

Carnitas plate. Guy's special.

The carnitas here take people way back, without a doubt.

Very special.

Very special.

Okay, I could have tried anything on the menu,

and you just can't go wrong with any of the food.

Beef enchiladas.

He had tacos, he had tortas.

My favorite thing on the menu is honestly

the chili verde burrito.

[waitress] Here's your chili verde burrito.

It's homemade. Made with love.

All right, I've heard about chili verde.

-Good. -Can I get a little, you know?

-Oh, yeah. -Hook a brother up?

[Ernie] First we have pork cushion meat here

that we cut up in cubes,

and then we're gonna fry it in the lard in the pot.

That should take about an hour or so for this to cook.

While this is cooking, we're gonna make our salsa verde.

We're gonna blend all our tomatillos, our tomatoes,

We're gonna blend all our tomatillos, our tomatoes,

lime, cloves, cumin, oregano, Italian seasoning,

allspice, garlic, onions, water,

blend all this together here.

The pork is all done. We're gonna take it out.

We're gonna saute our jalapenos,

yellow chilis, bell peppers and onion.

A couple of bay leaves.

Takes about, like, 10 minutes.

We're gonna have our salsa verde.

We're gonna add our pork meat.

Soak it for a couple of hours.

So now we're ready for the burrito.

Our homemade refried beans, homemade rice,

Our homemade refried beans, homemade rice,

this is our guacamole, chilis and chili verde.

Chile verde burrito.

The chili verde gets nice and tender

over the time it cooks.

It's probably been, you know, marinading 400 years.

Super, super-tender.

I gotta tell you, the chili verde's the bomb.

Isn't that great? Is that the best?

-Outstanding. -It's my favorite.

[man] At the end of the day,

if you come in for something you're craving,

you know it's gonna be consistent.

It's gonna be exactly the way your ordered it

just like the last time you were here.

just like the last time you were here.

-[Guy] Serve it up, boss, let's do this. -All right.

Feel like I'm an expecting father.

There is nothing that's as satisfying

in the soup world as pozole.

Mmm, that's the bomb.

-Awesome. -Did we pass the test?

Pass the test? You wrote the curriculum, my friend.

Look at that.

Since Guy was here, there was a line out the door

to get the pozole.

I generally have pozole three times a week,

but there's so much food,

but there's so much food,

I gotta mix it up a little bit.

Tri-tip taco for Jose.

Ernie makes the tri-tip tacos, always tender,

always finger-licking good.

Now we're gonna make our marinade for our grilled tri-tip.

Start with our onions, garlic, vinegar, beer,

orange juice, seasoning salt, allspice,

Italian seasoning, pepper, margarine, thyme,

the ajillo sauce, some teriyaki.

Then we're gonna blend it.

Put our marinade now on the tri-tip.

We usually marinate it for at least 48 hours.

And after it's done, we grilll it on our mesquite grill

And after it's done, we grilll it on our mesquite grill

for about an hour, hour-and-a-half.

Slice it up.

Little lettuce, tomatoes.

Here's your tri-tip tacos.

It's just so flavorful.

The meat is so tender every single time.

He seasons them beautifully.

They're barbecued with the oak,

the old-school way to make them,

the only way to make them.

-I love it, man. -Yeah. That's the way we do it.

Nice place. Nice to see that the family's still running it.

-It's the only way to go. -You got it.

[Guy] Up next in New Jersey...

Wait till you see who we met

Wait till you see who we met

at this real-deal Italian deli.

You're not dumb. You're just from California.

[Guy] Slicing bread baked with everything from prosciutto...

I would like a snow cone of that, please.

...to chicken parm.

The depth of flavor in this is massive.

Now, whenever I come across the old-school Italian deli

like this one I found back in 2016,

I can't help but just wanna dive into the deli case.

And these days it's still overflowing

with everything I love.

Napoleon coming up.

So the next time you find yourself

in Robbinsville, New Jersey,

you gotta check out Dolce and Clemente's.

-[all cheering] -Right on.

Italian specials are ready.

Italian specials are ready.

We're at Dolce and Clemente's and it is my go-to place.

Pappardelle bolognese.

I was on the first Diners, Drive-ins and Dives.

More than a hundred

fresh home-cooked items every single day.

I've been coming here every week.

There's always something fresh,

there's always something delicious.

By far this is the most authentic

Italian market that i've ever been in.

[Guy] It's as real-deal

as the three generations who are working here,

starting with Frank Dolce and son-in-law Joe Clemente.

You're, like, the mayor

You're, like, the mayor

-of Dolce and Clemente's. -Yeah.

I mean, you're walking around, talk to everybody.

Yes, I talk to all the people.

He does all the work.

You got the pit boss back here.

It's like a family atmosphere,

and they treat you like family.

We're gonna need more chicken for the Pink Panther.

I even have my son here now and my daughter.

We're gonna need some prosciutto bread, please.

[woman] That prosciut bread is to die for.

Any time we have a family gathering,

we get the prosciut bread.

-Stuffed prosciutto bread. Hit it. -Mmm-hmm.

First we're gonna put in the prosciutto.

-[machine rattling] -So quiet.

-Next we'll put the ham in. -[Guy] Okay.

Next we're gonna put the soppressata in.

-Where'd this recipe come from? -My grandfather.

Pepperoni in.

During the holidays,

we'll sell between 15,000 and 20,000 of these, Christmas week.

-I'm sorry, 15-what? -20,000.

-Of this? -Of these.

Put the provolone last

so it can grab all the meat

-that's left inside there. -I dig it.

We'll put the crushed black pepper in.

I would like a snow cone of that, please.

[Joe] We're gonna make the dough now.

So we'll dump the water in the mixing bowl. Yeast.

Salt and sugar together.

[Joe] Next is the oil.

-Type of flour we're working with? -High gluten.

-Type of flour we're working with? -High gluten.

[Guy] Like a pizza dough flour.

[Joe] Like a pizza dough flour, yeah.

[Guy] On the mixer, how long?

[Joe] About 10, 12 minutes.

Then we portion it,

-then we let it rest overnight. -Okay.

Push it down on one side.

You flip it over, you make sure

you got enough on the other side.

Then you pick it up, fold over.

Fold it over from the outside.

Start kneading it forward.

You just roll it.

That's the official football of Flavortown.

Then we bake it off. What temp?

350, 38 minutes.

[whistles]

It's Stromboli gone wild.

Take some olive oil. Extra virgin.

Take some olive oil. Extra virgin.

Some Locatelli.

A little parsley to dress it up.

That is ridiculous.

When you cook these Italian meats

and you let all the fat cook into the dough,

you just get all the flavor.

The depth of flavor in this is massive.

Oh, you want this, for sure. Trust me.

One more bite just for you.

Mmm.

And he was right. It's hard to stop at the first bite.

It's out of this world.

It's out of this world.

You can get your bread, you can get your meat,

your pasta, and it's always delicious.

Cavatelli Bella Mia coming up right now.

The pasta, it's excellent. Homemade. Amazing.

[waiter] Rigatoni bolognese.

Boss of the Sauce up.

Pork and beef braciole,

baby-back ribs, homemade meatballs.

-All in the sauce? -All in the sauce.

And then we'll serve this with pasta?

-Pockety. Pockety. -Pockety?

-Giant rigatoni. -I'm so dumb.

You're not dumb. You're just from California.

"You're not dumb. You're just from California."

[laughing]

I got prosciut for that Italian.

I got prosciut for that Italian.

[man] This store has hundreds of choices of food.

It's great for sandwiches.

Weekly I come for my cold cuts.

They cut it right in front of me. Paper-thin.

[chef] Italian special almost finished.

There's not one sandwich I don't like.

I've tried 'em all.

[chef] Pink Panther.

[man] The Pink Panther is tremendous.

Think of a chicken parmesan which is on steroids.

My favorite sandwich in the store by far.

[Joe] We're gonna make our Pink Panther sandwich.

It has our homemade vodka sauce.

Little bit of olive oil here.

Butter. The shallots.

Saute for a few minutes here.

Saute for a few minutes here.

We're gonna add some vodka.

Next we're gonna put some fresh basil in.

Some fresh San Marzano tomato.

Some heavy cream.

Pecorino Romano.

Sicilian oregano. Fresh ground black pepper.

And we're gonna put our salt.

Put our chicken into our egg wash.

We have our house-made seasoned breadcrumbs.

And now we're ready to fry them up.

Okay, we got our freshly toasted garlic bread.

Take a little touch of vodka sauce.

Take our freshly fried chicken cutlets.

Take our freshly fried chicken cutlets.

Touch more of vodka sauce here.

Homemade mozzarella. Locatelli cheese.

We're gonna put this right in the oven to toast.

We got a Pink Panther fresh out of the oven.

Got a Pink Panther.

[man] All their chicken cutlets are fresh made,

fried to order. It's just delicious.

The vodka sauce is a perfect balance

of cream and tomato.

It's just fresh, it's tasty, it's great.

We got a couple cookies.

Just when you think Dolce and Clemente covers it all

from food to sandwiches,

from food to sandwiches,

they have now this bakery.

Everything from cakes to chocolate-covered pretzels

to the biscotto.

it's something that is great with my morning coffee.

[man] Whatever you choose is good 'cause they're all good.

You do really take it over the top.

You're cooking for people

like it's your daughter's wedding day.

I try.

[man] Everybody in the neighborhood knows it,

but more importantly people are coming from distances.

They all wanna come here.

If you lived in a five-mile radius of this place,

you'd rip your kitchen out of your house,

and make an extra bedroom,

because you don't need a kitchen.

because you don't need a kitchen.

[in sing-song voice] It's a great day for a Reuben!

Family style coming up!

Carnitas combo plate. Guy's special.

So, that's it for this road trip,

but there are so many more stories

and successes to celebrate.

Triple D Nation. Hungry, Lou. Let's go.

[Guy] Next time on Triple D Nation...

I gotta explain to folks,

there's an east coast way of saying

things like "prosciut."

There's actually more of the word.

But when you come to New Jersey,

it's only said en calamar'.

There's more of the word, still,

but they just have their own little way of saying it.

but they just have their own little way of saying it.

That's a good point.