All language subtitles for Diners.Drive-Ins.and.Dives.S46E05.1080p.WEB.h264-CBFM[eztv.re]

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 cooking.

Like on this trip,

we're in vacation mode.

[man] Treat yourself
to Flavortown.

[Guy] Hittin' up
both island...

[Guy] Hittin' up
both island...

-Yeah, man.
-[Guy] I love it.

...and Italian...

[gasps] Guys, gonna
eat it with the egg.

-...flavor.
-Thanks, Triple D.

[Guy] There's carbonara
and Kalua pig
in Manhattan Beach.

I don't care what it is,
I wanna try it.

Mmm.

Lau Lau in Los Angeles.

-That reminds me of Hawaii.
-[Paul] Pick up.

[Guy] And in Cincinnati, Ohio,
a brown stew chicken wrap...

It's a ton of flavor

and flavors that people dig.

...fit for a football team.

It's a game-changer.

Brown stew chicken wrap.

-Mmm.
-Righteous.

It's outstanding.

It's outstanding.

Familiar faces,

new places,

and more off the hook flavors.

This is Triple D Nation.

What happens when
a restaurant that burns out

hops a plane across the ocean

and comes back with
the culinary knowledge

that would make
any Italian nonna proud?

Well, you get this joint

that I found back in 2010
in Manhattan Beach.

I'm not even thinking
about what to tell you
about this.

I'm not even thinking
about what to tell you
about this.

I'm just enjoying it
while I eat it.

And this tiny place is still
cranking out tons of flavor.

This is North End Caffe.

[man] Treat yourself
to Flavortown.

This is a one of a kind spot
in Southern California.

[John] Huevos Divorciados.

[customer] Triple D
put him on the map,

and now this place
is busy all the time.

[Guy] Nothing my buddy,
owner and chef, John Atkinson
can't manage.

His plate's been full before.

Quit the restaurant
business for a while,

jump on a plane to Rome,
one-way ticket.

jump on a plane to Rome,
one-way ticket.

-No.
-[John] And that was it.
Italy.

-[Guy] And that's
how it started?
-That's how it started.

[John] Oh, sweet.

All right, buddy,
bring us up to speed
13 years later.

We just turned 20 years,
uh, last week.

The restaurant's killing it.

You're on that
corner little spot.

'Cause that was one
of the most endearing parts
of it is that

you could be sitting
at this little quaint joint

yet be able to see the ocean

-having scratch-made
food by...
-Yep.

...an amazing chef.

[John] We got our carbonara.

The carbonara is a staple.

One of the best pasta dishes
I've ever had.

One of the best pasta dishes
I've ever had.

-All right.
-Pasta time.

Gonna start with a couple
of cups of flour.

Add some beaten egg,

a little bit of salt
to that egg and we're just
gonna mix it up.

Just knead it.

Now it's getting some
plastic wrap, let it rest up.

Take about a half an hour.

[John] About 30 minutes
in the fridge.

[Guy] We unwrap it.

Just kinda make it
into a snake.

[Guy] Okay,
so start out at one.

[John] And feed it.

So I'm gonna dust this

and I'm gonna fold it
back over the one.

-Layer yourself, okay.
-All right.

Then I'm gonna
kick it up to two.

[Guy] Kinda slowly
go through it

to really build this,
texture it.

to really build this,
texture it.

I take it all the way
up to five.

Just gonna go
to the cutting side,

just feed it right down
into your hand.

Now we're cutting
the pancetta.

Wow, talk about great flavor.

Good salt to it.

-[John] Good salt.
-[Guy] Mmm.

-Take it.
-All right.

We're making, uh, the sauce
for the linguine carbonara.

Gonna start with a little bit
of olive oil, pancetta.

We're gonna sear this up
nice and crisp,
little bit of garlic.

-Little bit of wine.
-There you go.

Little bit of cream,
ready for the pasta.

[Guy] That's
a healthy portion.

About 30, 40 seconds,
going directly into the sauce.

We're gonna add black pepper,
give it a nice little toss.

We're gonna add black pepper,
give it a nice little toss.

Now we're doing
little egg white

off the heat real fast.

Hit it with some
Pecorino Romano.

Now to finish it,
drop the sun right on top.

[gasps] Pasta dish, guys,
gonna eat it with the egg.

This is what makes the sauce.

Carbonara, egg yolk
is what it's all about.

Mmm.

The pasta is phenomenal.

Pancetta's got
nice crisp to it,

and then the only way to do it
is with the Pecorino Romano.

-Nice job.
-Thanks, dude.

I was selling six orders
a night, and immediately,

I was selling six orders
a night, and immediately,

I'm doing 70 orders

of carbonara a day.

Pasta carbonara
as seen on Triple D.

It is one of the best pasta
dishes I've had and we were
in Italy last year.

All the dishes
popping with flavor.

What did you bring me?

We have the Tommy Boy.

It's almost like
it's a short-rib hamburger,

-which is really unique.
-Walk me through it.

[John] So here I got
some short rib.

Get everything dredged
nicely, shaken off.

And we're just gonna
sear this stuff off

and get it ready to braise.

Got a nice color on that.

Got a nice color on that.

Beef done.

Got your basic mirepoix.
Onions, carrot, celery,

tomato paste, and garlic.

Deglaze this.

Everything in here.

Straight in the oven,
six hours.

You took short rib,
braised it down,

-let it cool...
-Yep, let it cool.

-...then fried it.
-[John] Yeah.

Then dropped it
in our Dixie Fry,

flour, corn starch,

and creole salt and water.

Dredge it, to the fryer.

And then it goes
on a soft bun.

Take a little bit
of our creole rémoulade here,

Take a little bit
of our creole rémoulade here,

one piece of Swiss,

cabbage slaw, fermented
Fresno chilies.

Look at that thing.
Little more cheese,

hip tang sauce.

Sauce it up, baby,
and there you go.

Tommy Boy sandwich.

I don't know
that I've ever had

-deep fried short rib.
-[John chuckles]

Deep fried braised short rib.

-Got it.
-[Guy] Little bit of slaw.

[John] Yep.

I love that it's
in the Dixie Fry.

Delicious.

Delicious.

[John] Tommy Boy for here.

[customer 1] The Tommy Boy
is very tasty.

It has a unique flavor.

Something about the tastebuds
once it touches the tongue,

it just does the thing.

[customer 2] He deep fries
the short rib, and then

the pesto and the Swiss
just really made it pop.

[customer 3] John says
he's gonna be serving,
I wanna try it.

I don't care what it is,
I wanna try it.

[Guy] You basically
are throwing your own little

private dinner party
in your environment.
By the way,

remind you how small
this joint is.

It's small.

[Guy] But you know
what they say, it's not
the size of the kitchen...

[John] Making
Augilucco right now.

[Guy] The whoey whoey?

...it's the size
of the sandwich that matters.

Look at the size of that.

I will be right back
after these words.

[chuckles]

So here we are
in Southern California

at one of my favorite beaches,
Manhattan Beach.

This place is full
of character,
and speaking of characters,

we're at a joint
where a dude bought
a one-way ticket to Italy

to follow
his culinary passion.

The he came home
and started cooking up

the real deal food
here at the beach.

[John] Homeboy Howly Bowl.

He's thinking outside the box

when he puts
his foods together.

[customer] Absolutely
fantastic.

There's usually a line.

The week that we aired
our first Triple D,

I got 100 people standing
outside my little restaurant.

I got 100 people standing
outside my little restaurant.

-No.
-[John] Nuh.

-No idea what to do.
-[Guy] No.

[John] Huge.

Thanks, Triple D.

We are doing the Kalua Pig
Monte Cristo egg rolls.

-Looks like you're putting in
some banana leaves?
-[John] Yeah.

Now we got a pork butt.

-Rub this guy down
with salt.
-[Guy] All right.

Wrap it up.

Quite a bit of banana leaf.

We're gonna add
a little bit of water...

So we don't burn
on the bottom of that pan.

...so we don't burn
on the bottom.

-[Guy] In the oven?
-[John] Into the oven.

-Two twenty, 12 hours.
-[Guy] Fantastic.

[John] So now I'm gonna
start just breaking it up.

Little bit of this
cooking liquid.

Ready to go, and we're gonna
assemble the egg roll.

Ready to go, and we're gonna
assemble the egg roll.

Start with a piece
of Swiss cheese,
sliced Black Forest ham,

-little bit of our Kalua pig.
-[Guy] I like it.

[John] Little bit of scallion,

-there's our teriyaki.
-Okay.

[John] Little sesame seed.

Just a little bit
of egg wash to seal it.

Corner to corner.
Wrap it over.

-And then tuck those ends in.
-Yeah, nice, dude.

[Guy] Oh, yeah, you're talking
to a dude that makes
a lot of egg rolls.

[John] We got a Wasabi Mojo

and our teriyaki sauce.

There you go.

Get down.

Mmm.

Take a look at that.

The Kalua pig just
really rocks and rolls.

The Kalua pig just
really rocks and rolls.

I just wanna hear
you say money.

That's like bank.

-Bank? Thanks, dude.
-I mean, there's money
and then there's bank.

I got a Kalua Pig
Monte Cristo egg roll.

I saw the egg rolls
just flying out the door.

[Guy] You're still
doing those?

Oh, dude, there's
people beating me

to work at 07:00 a.m.
and they're just like,

"When are the egg rolls?"
I'm like, "Bro.

Bro, have a cup of coffee

and tell me your story.
It's gonna take a while."

[laughing]

[John] Making
Augilucco right now.

We're gonna load her up.

You love the egg rolls,
you're gonna love
the Augilucco.

You love the egg rolls,
you're gonna love
the Augilucco.

The crispy pork
inside that sandwich

with the crunch
of the bread, it's unreal.

[John] Now here,
we got the Augilucco

-and this is just--
-[Guy] The whoey whoey?

Augilucco, basically
the same pork

we were doing
for the Kalua Pig
Monte Cristo egg rolls.

Gonna take a freshly baked
sub roll.

Slather the bottom
with creole remoulade.

Take mashed avocado,
smear it on the top.

Three slices
of pepper jack cheese.

And then all this pork
that we cooked,
braised, crisped up.

All right.

Look at that.

Got an Augilucco.

[Guy] The sandwich
is delicious.

You have to California it
with some avocado.

It's awesome.

[John] Augilucco, table five.

The Kalua pork that's
on the egg roll with some

guacamole with
the creole sauce,

it works together
so perfectly.

[female customer] You get a
little kick, a little spice
that's in there.

And the bread absorbs
all the juices

so you're not losing
any of that flavor.

-[customer] Triple D
is how I found this place.
-Really?

All right. Well, hey, man.

All right. Well, hey, man.

Good to see Triple D
bring people together.

-[customer] That's right.
-It's true, man.

Boy, this was a great,
uh, blast from the past.

You're creating legends
out of middleclass
working people

all across this country
and it helps us.

-Everybody happy?
-Yeah, everything's good.

Keep it up, baby.

Legend right there, folks.

And just up the 405
in Culver City...

What is that going on?

...Hawaiian hits...

-A Lau Lau dish.
-A Lau Lau.

...and rockstar sightings.

...and rockstar sightings.

I come have eggs
here all the time.

[laughing]

That's the shot of the year.

Now, back in 2014
in Culver City, California,

I ate at this joint
dishin' out

real deal Hawaiian food

from an authentic
Egyptian guy.

I know. I was surprised too.

But the food is so legit
he had to open a bigger place

to fit the locals.

The local celebrities,
that is.

This is Rutt's Hawaiian Cafe.

Loco Moco ready for pickup.

Triple D found one of the best
Hawaiian restaurants out.

Triple D found one of the best
Hawaiian restaurants out.

I watched a lot of Guy

and this restaurant came up.

It has something different
to it that I love.

[customer] Paul's always
been a community fixture

but ever since the show,
he's become a local celebrity.

Aloha.

[Guy] And Chef Paul Wahba's
a local celebrity,

celebrating Hawaiian food

even though his roots
are from somewhere else.

Where are you originally from?

Uh, originally, I was
from Egypt, but um,

-yeah.
-Really?

[Paul] I didn't know
what Hawaiian food was.

I looked at the menu

and I was like, "Oh,
my goodness, we're gonna
have SPAM on the menu?"

and I was like, "Oh,
my goodness, we're gonna
have SPAM on the menu?"

My goodness.

When people come
and they guess,

"Are you a Hawaiian?"
I go, "I'm half Hawaiian.

Half Egyptian." He goes,

"Oh, yeah, what part
of you Hawaiian?"

I go, "The food half."
[laughs]

Triple D Nation's
Lau Lau, ready pickup.

-A Lau Lau dish?
-Lau Lau, we say twice.

We start by trimming
the butter fish.

-Black cod is also
known as butter fish.
-[Guy] All right.

So there's your fish,
we got pork butt.

-Now what do we do?
-Let's make
our marinade water.

A little liquid smoke,
Hawaiian sea salt.

We're gonna whisk it up
a little bit.

We're gonna whisk it up
a little bit.

That's gonna turn it to Kalua.

We'll come back, we'll put it
all together in the taro leaf.

-We'll make a Lau Lau.
-[Guy] Got it.

[Paul] You wanna
completely cover it
so you put a lot of the taro.

We're gonna get
the Kalua pork,

the marinated pork
that we did,

drop it right in the center.

We're gonna get butterfish.

[Guy] It's gonna go
in there with it?

[Paul] Absolutely,
you wanna put it on top.

Wrap it up nice and tight.

This is ready to go.

[Guy] Steam it
for four hours.

[Paul] Steam it
for four hours.

-[Guy] And that's it?
-[Paul] That's your Lau Lau.

[Guy] Look at how
tender that pork is.

Mmm.

The pork is about
as ridiculously tender

as you can imagine.
It's not over-seasoned.

That reminds me of Hawaii.

-Nice job.
-Thank you.

Thank you very much.

Lau Lau.

Everybody started coming in

'cause Guy Fieri was talking
about that Lau Lau plate.

-Enjoy.
-Every time I come,
I try a new dish.

Boneless beef short ribs.

Well, first thing we do
is sear it off,

get it nice and brown
on all sides.

Now we're gonna make
the sauce for the short ribs.

Start off with ketchup,
mustard, vinegar,

tamari, soy sauce,

tamari, soy sauce,

Worcestershire sauce, pepper,

garlic, brown sugar.

This is gonna give it a good
nice sweet flavor.

I'm gonna pour it in,
mix it up a little bit,

diced onion on top.

Cover it tight,
put it in the oven

two and a half hours.

Two scoops rice.

Homemade macaroni salad.

Boneless beef short rib plate.

[waitress] Here's
your short ribs.

They braise it
and then they broil it

and that sauce that it has
is just so savory,
so delicious.

Best part about it
is it's so filling.
I can't get enough.

I'm getting real Hawaiian food
every time I come here.

I'm getting real Hawaiian food
every time I come here.

We got original
fried Hawaiian Rio,

the Gene Simmons
teriyaki beef plate.

We're gonna do Hawaiian Rio.

-Uh, a fried Hawaiian Rio.
-All right.

What is that going on?

-Hello?
-Excuse me.

-[screams]
-[all exclaiming]

[all cheering]

I come have eggs
here all the time.

Rutt's has been my fav.

[Guy] What is this
you're gonna make for Gene?

[Guy] What is this
you're gonna make for Gene?

The original Hawaiian Rio

-with teriyaki beef style.
Yes.
-Royale?

Gene Simmons comin',
I go, "That's his favorite."

[Guy] So what do we got, chef?

We'll put a little bit
of veggie oil in here.

Sauteed onion and sprouts.

Little bit
of the bean sprouts.

And we're gonna do is gonna
scramble three egg
with the teriyaki beef.

I'm-- I'm helpless.

Wow.

Nicely done.

I'm never gonna get
rid of this towel. [laughs]

[Paul] We put your
scrambled eggs on there.

Right on top, sir.

Come on.

Well, I hope we're hungry.

Just so you know,
you're gonna burn your mouth.

Just so you know,
you're gonna burn your mouth.

Look at this.

When would this ever happen?

[exclaims]

[laughing]

That's the shot of the year.

Guy gave me advice.
He goes, "Prepare,

be ready for people to come."

It's not possible with that
little restaurant

to accommodate
all these people.

[female customer] He had
to change locations.

Lines were going
around the block.

Building is much bigger.

[Paul] We just started
two new locations,

one in Gardena
and one in Azusa.

[customer] The best way
to put it is it was

more dive-y,
now it's more diner-y.
[chuckles]

Wow.

You're two miles from
the beach, two miles
from the studios.

Smack-dab
in the middle of it all,

and you're making
authentic Hawaiian?

-Absolutely.
-With a dude who's from Egypt.

-Nice job.
-Thank you.

[Guy] And coming up
in Cincinnati,

he's gone from
the football field...

Tackling people and now
we're tackling chicken.

...to Flavortown.

Mmm.

This is outstanding.

And brought his
Jamaican jerk with him.

I need a jerk chicken combo.

Close your eyes
and shake your head. [laughs]

You know, people get
in the restaurant business

for all kinds of reasons.

For a lot of 'em, well,
it's a family connection.

For some,
it's a life passion.

And for others, well,
they see an opportunity

and they just run with it.

Now back in 2014

in Cincinnati, Ohio,

I met up with this guy
who traded
running football routes

for running a restaurant.

Now he's scored big time

with even more
Jamaican favorites.

This is Island Frydays.

Oxtail Rice N Peas.

This has been my go-to
spot for the last decade

bringing that
Jamaican cuisine.

[Leo] Jerk chicken wrap.

Everybody's found this
hidden gem up here

on Short Vine. It's become
a household name
here in Cincinnati.

Escovitch with yellow rice.

[female customer] I saw that
Guy had been here before,

gotta check this place out.

There's nothing else
like it in the city.

[Guy] And there's nothing
like Jamaican born
chef, Leo Morgan,

who's a captain in the kitchen
and on the field.

I was the number one
outside linebacker

in the nation
out of junior college

coming to UC, so...

coming to UC, so...

-You played, you got injured.
-Yes.

How did you end up
in the restaurant?

Before I left college,
I used to always
cook for my teammates.

Football only
lasts for so long.

When you have one
of the world's most powerful
food ambassadors

coming to your spot.
I mean, it's wonderful, man.

I've heard about your

statistics
on the football field.

But everybody's told me
about this chicken.

Tackling people and now
we're tackling chicken,

is different story, you know?

So what are we gonna
start with first here?

[Leo] We're gonna add
the jerk seasoning.

So this looks like the regular
cast of characters

when I do my jerk.

when I do my jerk.

And this right here,
we call it Allspice.

[Leo] This is gonna be
the base of your seasoning.

Scotch bonnet pepper.

-[Guy] Onions?
-[Leo] Onions.

-He's very graceful.
-Garlic.

It's like an offering
to the gods.

-All right.
-[both laugh]

-Can we taste it?
-Yeah, man.

Dip your spoon, man, come on.

[chuckling] Dip
your spoon, man.

Spice up your life.

Oh, wow, man!

-Want some water?
-Ah! No.

[laughing]

-Now we're gonna
season the chicken.
-[Guy] Okay.

-And rub it in by hand?
-[Leo] Yes, sir.

-And rub it in by hand?
-[Leo] Yes, sir.

[Guy] All right, so we
let this go for a day

-and then
we'll throw it on the grill.
-[Leo] Yes, sir.

-[Guy] This
is the basting technique?
-Yeah, man.

[Guy] I love it.

-So now we're gonna
pull this off?
-[Leo] Yes.

Like butter.

Yeah, with the rice and peas.

Cabbage, some plantains.

Piece of chicken.

Finishing sauce.

Same jerk rub, we just,
you know, we cook it down.

-I like it, man.
-Appreciate you.

Mmm.

The wood flavor makes
all the difference.

-The rub isn't as hot...
-[Leo] Good.

as when I tasted it straight
out of the mixer.

But it's really deep, mmm.

This is outstanding.

Jerk chicken, Rice N Peas,
Triple D style.

[female customer] Once
Triple D came,

that's when you started
getting the longer lines.

We outgrew our space here.

Now we have a takeout window.

[man] Oxtail and Rice N Peas.

They have a window now
where you just go up to.

You're in and out.

Brown stew chicken wrap.

So it's a wrap, it's to-go
and it's fast.

Wrap filled with rice,
lettuce, tomato,

Wrap filled with rice,
lettuce, tomato,

and the brown stew chicken,
it's a game changer.

We're gonna make
our stew sauce.

Scallions, garlic,

onions, ginger.

Scotch bonnets.

Can't have Jamaican flavors
without having ginger
and scotch bonnet.

Ketchup, barbeque sauce,

sugar, browning liquid.

Pineapple glaze, paprika,

island all-purpose seasoning.

Soy sauce, honey as well.

Add our water.

We're gonna add it
to the butt.

Add the water.
Once it's come to a boil,

add our carrots, red peppers
and green peppers.

add our carrots, red peppers
and green peppers.

I'm gonna stew it
for about 45 minutes.

Then we're gonna
deep fry the chicken.

Now we're gonna
add it to the stew.

We're gonna let this simmer
for about 30 minutes.

Put the rice and peas down.

Brown stew chicken,
lettuce and tomatoes.

Gonna wrap it up.

[customer 1] I have
a brown stew wrap
with steamed cabbage.

[customer 2] The brown stew
chicken is so moist,

probably my favorite thing
on the menu.

The chicken is beyond savory.

Just can't help
but just close your eyes

and shake your head. [laughs]

and shake your head. [laughs]

I think they often think that

Jamaican means too spicy.

That's a ton of flavor

and flavors that people dig.

He has unique flavor
to his food. I mean,

even from the seasonings
that he has, it's special.

Crab boil at table three.

[customer] We got crab,
we got egg,
we got some potatoes

just packed with flavor.

He does a little thing
with the ramen noodle,

stellar, can't beat it.

We're gonna make
our crab boil stock.

Our scallion,
garlic and onions,

Old Bay seasoning,
jerk powder,

paprika, little bit
of garlic powder,

Island Fryday's
fish seasoning.

Island Fryday's
fish seasoning.

Island all-purpose.

Finally, we're gonna
do Island Magic.

Bring that to a boil.

Now we're gonna
add our butter,

our whole lemon slices.

No we're gonna put together,
we're gonna start

now with our sausage.

Now I'm gonna add my potatoes.

Corn, egg, shrimp,

crab, some ramen noodles.

This soaks up the sauce.

I figure if I like it,
somebody else will like it.

No we're gonna add
our Island crab boil
stock that we made.

Cover this up
for about six minutes,

now we're ready
to start plating.

Top it off with some parsley.

Island crab boil ready.

Island crab boil ready.

[female customer] I have
an Island crab boil.

Corn and then, the potatoes,

noodles, as well as the
crab and shrimp,

had the best flavor.

When I tell you,
I had to take my jacket off

and roll up
my sleeves for it.

It was amazing.

Escovitch Whiting.

-You're amazing cap, man.
-Appreciate you.

-I'm serious.
-It's all the love, you know.

I just try to basically
do the best I can, you know.

This is not about money.
It's about basically

pleasing somebody's
tastebuds, you know?

-Nice to hang with you, man.
-Appreciate you, Guy.

Augilucco, please, for here.

Augilucco, please, for here.

Hungry Triple D fans
out there, money, come on.

-Let's do this.
-Enjoy, guys.

That, ladies and gentlemen,
is what makes up
Triple D Nation.

Pasta carbonara
as seen on Triple D.

One Hawaiian Royale
for Gene Simmons.

[female customer] I have
a Triple D favorite.

And I can't wait to see
what the other places
have been up to.

This is what
Guy had last time.

-Seen you on Triple D, man.
-Okay.

Flavortown, we'll
catch you next time.

Whoa.

-Let me get this
out of the way.
-Oh!

You moved like
there was something in it.
[laughs]

Disaster.

That can't go on, man.

-You set me up, man.
-No, man.

-All right.
-All right.