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 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]