All language subtitles for Diners.Drive-Ins.and.Dives.S46E08.1080p.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 doing?"

You know, I don't know
we should check it out.

Over the years, I have
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, from pizza

Oh, love red sauce
and pesto together.

[Guy] ...to pork fries.

This is delicious. Wow.

This is delicious. Wow.

[Guy] We're revisiting some
mouth water memories...

You've got some good taste.

[Guy] ...and adding new
flavors to our plates.

There's Filipino
fusion in Rancho
Cucamonga, California...

It's about the longest lumpia
I have ever seen.

[Guy] ...not so basic burgers
in Santa Monica...

That's what you find
at the end of the rainbow.

[Guy] ...and in Boulder,
Colorado,

Ugly Crust at Coast
town classics.

-Awesome job, bro.
-Thanks.

[Guy] ...with a hundred
years under their belt.

Yeah.

Goat up for Triple D Nation.

[Guy] Familiar faces,
new places and more off the
hook flavors.

This is Triple D Nation.

There are so many different
pockets of culinary culture
throughout Los Angeles.

Uh, Little Italy, Chinatown,
just to name a few.

But back in 2016,

I found a Filipino fusion spot

smacked dab in the middle
of Koreatown.

Now they've left the city
for the Inland Empire.

But their loyal customers
are more than willing to
make the drive.

This is Belly & Snout.

Pork belly rice for table 15.

It's comfort food at the
same time you can
appreciate like the flavors

of the Filipino kitchen.

-[woman] Spicy pork fries.
-[man] Thank you so much.

Guy picked this spot for
a reason and once I tried
it out, I fell in love.

[Guy] And that's exactly what
chef Warren Almeda wanted
when he started this place.

Just somewhere he could share
his passion for Filipino
flavors he grew up on

and merge 'em with favorites
that he found here.

and merge 'em with favorites
that he found here.

Getting tater tots.
Order up.

-This is Filipino?
-Yes.

Filipino-American.

Uh, okay, so I was talking
about it when i did the intro
to your show

and I said that, you know,
it's something funny about
all the places we've gone to

the people name the
restaurants after
animal pieces.

Let's see, we had the
Whales Rib in Florida.

Then we had Clove and Hook
in Oakland.

Then Shaved Duck in St. Louis.

How did this come up again?

So, Belly & Snout, that was
two of our main ingredients
when we were at K-town.

So, Belly & Snout, that was
two of our main ingredients
when we were at K-town.

So is, uh, pork belly

and pork snout, which we
use for sisig.

-[Warren] Right, you've tried
the sisig hotdog.
-[Guy] Loved it.

Hotdog to the next level.

Order up, sisig hotdog.

-How do you say it again?
-Sisig.

[Warren] All right, so this
is the pork snout and this
is the pork belly.

Little bit of salt, little
bit of garlic and then
add the water.

[Guy] How long is it
just gonna simmer?

[Warren] About three hours.

This was a traditional dish?

This is a traditional dish.

So we've got our cooked,
cooled pork snout pork belly.

And now we're gonna grind it
for the sisig.

-Now what?
-We're gonna add the
bell peppers.

-Now what?
-We're gonna add the
bell peppers.

Jalapenos, red onions.

Then we're throwing it
on the flat top.

-Where are we at now?
-So this is the garlic crema.

[Warren] Little bit of oil,

-[Guy] Garlic.
-[Warren] bunch of
curry garlic.

[Warren] Garlic powder
and ton of salt.

They're cooked off for
about 20 minutes.

-[Guy] Mix it with the crema?
-[Warren] Yeah, grade A
sour cream.

No grade B here.

[Warren] Beef hotdog.

-Garlic crema, the sisig.
-Whoa.

Oh, boy. Oh, boy.

-Pickled red onions.
-Beautiful.

Sliced red radish.

Green onions.

-Calamansi.
-Whatever that is.

It's a Filipino citrus.

It's a Filipino citrus.

-For chicharon.
-More crunch.

It eats bigger than probably
any hotdog I've ever had.

But that sisig right on top,

it's crunchy, it's tender.

I'd want a whole
sandwich of that.

Still sticking to it?

-No snout on the menu.
-No snout. Why?

-Few years ago, it was kind
of hard to source.
-[Guy] Okay.

So recently we...

You ran out of snout.

-Ran out of snout.
-But ton of belly...

Ton of belly.

So what is the basis
of the menu now?

-[Warren] More classic
Filipino items Yeah.
-Filipino stuff, okay.

-[Warren] More classic
Filipino items Yeah.
-Filipino stuff, okay.

[Guy] All right, tell me about
lumpia. This food cigar.

It's... It's pretty classic...

-It's about the longest lumpia
I've ever seen.
-[Warren] Yeah.

[man] Lumpia, table thirteen.

I had the lumpia.
It's spot on Filipino.

With the uh, lumpia mix,
it's got pork, carrots,

pureed red onions,
ground celery,

soy sauce, vinegar,
little bit of eggs.

Garlic and black pepper.

Mix thoroughly, we're gonna
start rolling our lumpia
in rice papers.

A little egg wash
to close them up.

A little egg wash
to close them up.

Then we're just gonna drop
it in the frier for three
to four minutes.

[Nataline] Lumpia.

It's delicious, first of all.

That crunch that you get
on that first bite is amazing.

The pork had a lot
of flavor in it.

The levels of
spice is perfect.

But I can't believe that
everybody who'd walk in here

would understand
what lumpia is.

They get it mixed up with
spring rolls...

Yeah, that's what I
was gonna say. Egg roll,
spring roll.

-Oh, that's nice.
-Pork belly rice bowl.

Little place, fly by, you'd
never know you passed it.

-A lot has changed
for you too.
-A lot of stuff, yeah.

-A lot has changed
for you too.
-A lot of stuff, yeah.

-Got married.
-Yeah.

And you have kids.

[Warren] Two kids.

-[Warren] And a restaurant.
-[Guy] And a restaurant.

-So you were in K-Town,
now where are you?
-Rancho Cucamonga.

-It's part of a food hall.
-Yeah.

-What's the name
of this place?
-Haven City Market.

Coming to rancho, plenty
of space for people
to eat and sit.

I drive an hour to get here.
So you know the food
is good.

Is the kitchen bigger than
this table?

Irk...

When I tell you tight spot
in Triple D time,

this is about as tight
as they come.

this is about as tight
as they come.

Yes, it is.

I think I was wearing
red in that show also.

No, I was wearing tablecloth.

I'm wearing half of that.

[Guy] And coming up...

Plating spicy pork fries.

[Guy] ...it's not just me
who's rocking red
at this place.

What gives the
pork the red hue?

[Guy] And the cultural
twisties throwing out
are making me dizzy.

Just when I think,
we're gonna go Filipino
you're gonna go American

we go American, then Filipino.

I need to get down with this.

[Guy] There's a lot
to catchup on at this Filipino
fusion joint

I visited back in 2016,

between wedding bells,
kids and a huge move,
but it didn't stop there.

[Warren] Plating pork
belly rice bowl.

-You changed menu
a little bit?
-Yep.

[Warren] We streamlined a lot
of the things that
we have now.

[man] Warren really sticks
to the idea of his perspective

you get to just eat just great
food here all the time.

[Warren]
Plating the Milkfish plate.

We still have the fries,
we still have the grilled
cheese.

[Guy]
Pork adobo grilled cheese.

The dish that got me was
the grilled cheese sandwich.

The dish that got me was
the grilled cheese sandwich.

I've never seen
one like that before.

-What are we into now?
-The pork adobo
grilled cheese.

-Like Mexican pork adobo?
-Uh, Filipino pork adobo.

-Filipino pork adobo.
-This is a Filipino
pork adobo. Okay.

So we have cubed pork butt,
soy sauce, sugarcane vinegar,
bay leaves

pureed garlic and
then black pepper.

This is gonna cook
for three hours.

-[Guy] Till it's shred...
-[Warren] Till it's
shreddable, yeah.

[Warren] We're gonna reheat
our pork adobo, put it on top
of the cheese.

Garlic crema on top.

[Guy] It's a grilled
cheese plus plus.

Super creamy, that garlic sour
cream's in there.

The depth of flavor that you
add with this adobo really
takes it to the next level.

It's just really well seasoned
delicious pork.

Pork adobo grilled cheese.

You know the grilled cheese
sandwiches, stuff like
that but,

you can appreciate the flavors
of the adobo that's in there.

The spicy pork, fantastic.

I love it, it goes back
to your root with a little
bit of extra.

[Warren] Spicy pork fries
table 18.

This is spicy pork fries.

-[Guy] What gives the pork
the red hue?
-[Warren] Red food coloring.

-And why is that?
-It's a Filipino thing.

So break it down.

[Warren] Soy sauce, vinegar,
red food coloring,
black pepper, cayenne pepper,

garlic, salt and sugar.

And we're gonna whisk
and then we're gonna add
it to the ground pork.

Make sure we get it mixed
evenly and this could be
cooked right away.

We cook this on the griddle
and should be done between
four, five minutes.

Now we're doing the,
uh, chipotle aioli.

Chipotle in adobo sauce,
vinegar, sugar,

salt, parsley, cayenne,

salt, parsley, cayenne,

black pepper, pureed garlic.

Add it to the mayonnaise.

To complete the dish,
we're gonna make the, uh
carrot habanero sauce.

Tomatoes, habaneros, carrots.

Guajillo chili peppers,

salt, garlic, black pepper,
add water.

It's gonna simmer for
45 minutes to an hour
and then we blend it.

Add some fries and
sauce it up.

Chipotle aioli, spicy pork,
carrot habanero sauce,

pickled jalapenos,
green onions

pickled jalapenos,
green onions

toasted sesame seeds.

-[Guy] This is Filipino fusion
right there.
-[Warren] Yes.

-This is delicious.
-Thank you.

Spicy pork fries.

There's like a nice sweet
flavor to and it was put
on top of fries, gives you

little bit of everything,
a little sweet, a little
salty, a little heat.

The carrot habanero,
it was sweeter. So it went
very well with the spice.

How sad where people
when you left K-town?

Actually a lot of people
have come to Rancho.

-[Guy] They make the drive?
That's awesome.
-Yeah.

-Spicy pork fries.
-Yeah.

-Spicy pork fries.
-Yeah.

People say is it worth
driving to the new location?
And I'm like, "Yes, go."

You're doing something
nobody is touching.

-Thank you.
-Excellent.

[Guy] And coming up
in Santa Monica,

burgers and
beer battered fish...

I like that.

[Guy]
...fit for a body builder.

From now on,
it's the Governator.

Governator, Triple D Nation
order up.

Enjoy.

[Guy] When I'm cruising
through a beach town anywhere
in America

I come across these
funky little places

that make me ask, "Is it
a tourist trap or do the
locals really eat there?"

And when I found this
place during the very first
year of my road trip in 2007

it was pretty obvious
this place is for the locals.

The next time
you're chilling out on PCH...

come check it out.

Patrick's Roadhouse.

Chicken salad sandwich,
onion rings, up.

It commands attention,
there's this big
green building

It commands attention,
there's this big
green building

with a dinosaur on top of it.

You know, it just makes
you wanna come in.

[woman]
French toast combo, up.

This place definitely deserves
to be on Triple D.
It's the best.

It's basically a diner,
but it's like high
quality food.

[Guy] And it's the standard
Bill Fischler setup

the second he walked
into the joint.

It's the early seventies,
this was called Roy's

and my father takes
one bite of his burger

and turns to Roy and says,
"How can you serve
this garbage?"

And Roy said, "Why don't you
buy the place, cook your own
damn hamburger?"

[Guy] So he did.

[Guy] So he did.

And now it's up to
his kids Anthony and Tracey

to measure up, and
I think he'd impressed with
the clientele.

I heard Wilt Chamberlain
used to play volleyball and
come in here.

Lucille Ball has been here.

People know me from
the Pussycat Dolls.

Governator, pick up.

Arnold Schwarzenegger would
come in, of course.

-Did you know that Arnold
used to come in everyday.
-Right.

And, uh there is one dish,
that his mom always
made in Austria.

Came in one day and said,
"Nobody can pronounce
Bauernfruhstuck."

Came in one day and said,
"Nobody can pronounce
Bauernfruhstuck."

So from now
on it's the Governator.

-You chop everything up
that you have around.
-Okay.

And you just put it together.

So, it's really everything
from the kitchen,
the garden the,

-the barn.
-Sausage.

A little bacon, then we
should have a little ham.

We put some American
cheese in there.

Wow!

I like that.

This is called
the Bauernfruhstuck.

It's great.

It's great.

Whatever Guy eats,
everybody wants to eat.

So the Governator
just blew up.

Governator special.

I know Arnold had
like three of them a day

and I couldn't get
through a quarter of one.

[Tracey] Strawberry Nutella
pancakes.

I'm a big breakfast fan
so that's what I have here.

And they serve
breakfast all day.

[Tracey] Kill burger ready.

Best burger in town.

Dijon Plum Burger ready.

The plum burger
I had, that was great.

The Dijon Plum Burger.

-Plum jelly.
-Pickles, tomatoes...

-Plum jelly.
-Pickles, tomatoes...

-The mayonnaise,
Dijon mustard.
-The burger, salt and pepper?

Do you think I'm gonna
like it or not?

I think you're gonna like it.

You've got good taste.

Mmm.

[Guy] Wow, that's really good.

Come try the
Plum Dijon Burger.

We go through a lot
of burgers in a day.

Sometimes a hundred.
This is the pot of gold.

Two big patties, one with
a nice cheddar cheese
slice on top

sunny side egg on the other.

That's what you find
at the end of the rainbow.

[Tracey] There are eight
ounces of patty,

white pepper, black pepper,
seasoning salt.

white pepper, black pepper,
seasoning salt.

Cheddar cheese to melt,
applewood smoked bacon.

We're gonna cook
the egg right now,

we take water and it
steams under the lid.

And we're ready to plate.

Put the hoisin on both sides.

Dijon Mustad, I'm gonna put
my onion on.

One on this side,
one on the other side.

Applewood smoked bacon,
put the egg on, there
you have it.

I have the Pot of Gold Burger.

I have the Pot of Gold Burger.

The yolk just like spilled off
the edges, so it's kind of
like the best of both worlds

you get your breakfast, lunch.

Sweet, savory, hot, a nice
mixture of flavors.

[Tracey] Here we have
our fish and chips.

I love the fish and chips,
it's really fluffy and the
batter's perfect.

We use Icelandic cod,
wild caught cod and we make
our own homemade beer batter.

We mix the corn
flour starch mix

with water and we're
gonna add the beer.

This is black pepper, oregano,

This is black pepper, oregano,

seasoning salt,

and we're ready.

Portion the cod into pieces

soak it into the beer batter

take it over to the fryer

and we cook it at the
same time that we do the
hand-cut French fries.

Golden brown. Perfect.

Fish and chips, up.

It's flaky, they have the
right balance of texture

and moisture which is
really hard to get with fish.

I love the chips and I like
the batter on the fish,

I love the chips and I like
the batter on the fish,

it's crispy and the fish
is tasty, that's great.

To be a part of the very
beginning of Triple D
was just amazing.

It wasn't famous at that
time, I guess we were
the third one.

[Guy] So the next time you
find yourself driving
in a convertible

with a diving helmet on

come on in and check it
out, they give discounts for
people like us.

Koo-Koo.

It's good to see the
Triple D Nation here.

The fact that it stood
the test of time,

people have really gravitated
to it and kept it alive.

You have to come here.

-Great job, man. Thank you.
-Thanks.

[Guy] Up next in Boulder
Colorado...

What is this cave man
pizza operation?

[Guy] ...a joint raising
the bar on bar food.

Oh, boy.

And classics with a culinary
curve ball.

-We do our own thing.
-You do, do your own thing.

So, I'm here in Boulder,
home of the University
of Colorado Buffaloes.

Now in a town like this,
you'd expect to find a few
college hangouts where they're

serving typical bar food.

And I certainly
did back in 2011

but this one was
a little different.

Scratch-making dough and
using grass-fed beef.

And I'm not the only
one digging this joint.

It's still so popular
they're celebrating,

get this, a century
of service.

This is the Sink.

I got a Cowboy Reuben ready.

I love the Sink, I have
been coming here before
even Guy came.

[man]
Picking up a Bourbon Jalapeno.

Between the food and just
the vibe in the history, there
is no other place like it

anywhere else in the country.

[man]
We got the Buff Mac ready.

My family has actually been
coming here since it opened
in 1923.

It's the hundredth anniversary
of the Sink.

[Guy] That's a lot for owners,
Tell Jones and Mark and
Chris Heinritz to celebrate.

They may not have started
this institution, but they've
kept it going since 1992.

We see ourselves more
as curators
of a public domain

We see ourselves more
as curators
of a public domain

than owners of this
particular restaurant.

I remember actually when
they took over the Sink and
they've been running

a great show ever since.

[woman] Buddha Basil Pizza.

The Buddha's great,
it's perfectly sweet
and savory.

The Ugly Crust Pizza
is a staple of the Sink
in itself. It's classic.

-[Guy] What are we into?
-A sesame honey pizza dough.

-Let's go.
-White all-purpose flour,

-salt sesame seeds, sugar.
-[Guy] And this
makes a pizza?

Makes a great pizza.

-[Guy] Incorporate all that.
-That's right.

-Add the yeast oil
honey water combo.
-That's correct.

-Add the yeast oil
honey water combo.
-That's correct.

Mix, mix, mix.

-[Guy] Let it proof up
a couple of times.
-Just once.

-[Guy] What are
we into brother?
-This is a walnut pesto.

-As opposed to your...
pine nuts.
-Pin nuts, typically.

-Served with organic basil.
-Smells good.

-Toasted walnuts.
-Test these...

Some garlic clove,
grated parmesan cheese.

What're these little cups
that you keep pouring out of?

Compostable
products that we use.

-I like it.
-Salt pepper mix,
bit of lemon juice.

Always need some acid.

Extra virgin olive oil,
you're gonna taste this?

[Guy] Of course,
I wanna taste this.

That's awesome.

This is called the Ugly Crust.

This is called the Ugly Crust.

-[Guy] You take it right out
of this tub, cut it.
-Bit more flour.

[Guy] Send it.

Did you hear that?

Cut a little bit off.

What is this caveman
pizza operation you have?

Stretch it out, dog it.

Two sauces, pizza sauce
and pesto. Mix the
two together.

Love red sauce
and pesto together.

Shredded mozzarella,
fresh tomatoes, fresh spinach,
roasted garlic,

artichoke hearts,
chopped tofu.

-[Guy] Brush it with
garlic oil.
-Toasted garlic on the edge.

That's a monster pie, man.

That's a monster pie, man.

Just a tiny bit of parm.
Take that over to the oven.

All right, you just fan it
out like that?

Crimp it up and we're doing
500 degrees, eight
or nine minutes.

It's huge. How do you fit it
in a pizza box?

Give it a little fresh basil,
there you go.

Nice and fresh and wholesome.
A lot of flavor.
Pesto and marinara

go together so well.

[Guy] This Ugly Crust,
very enticing.

Garlic and honey, I didn't
know they'd go together.

-Nice job, man...
Good pie.
-Thanks.

-[man] Margherita Pizza.
-The Ugly Crust Pizza is just
Sink specific.

-[man] Margherita Pizza.
-The Ugly Crust Pizza is just
Sink specific.

It's one of a kind and the
flavor combinations that
they put on there, it's crazy.

[woman] Goat Pizza for y'all.

[Guy] And while the crust
may be the same, the guy
cooking it is not.

Now, it's Chris Cunningham
who's behind the line.

So we're making the
Goat Pizza today.

We're gonna start by
caramelizing some onions.

Little bit of salt,
some malt vinegar

ale beer, brown sugar,
black pepper.

These are cooked down
low and slow for about
thirty to forty five minutes.

Next we're gonna make
our honey truffle.

Next we're gonna make
our honey truffle.

We're gonna start
with some olive oil,
black truffles,

add a little bit of salt and
it will really bring the smell
out of the truffle.

Add in the honey, bring this
to a light simmer

then we're gonna turn it off,
let it cool down and
we're ready for the pizza.

Next we have our pizza
dough, brush it down with
the garlic oil.

Seasoning, dried basil,
toasted garlic,
black pepper, salt.

Mozzarella, goat cheese,
apples, our onions that
we just made.

Little bit of mozzarella just
on top. Now we go to the oven.

Put some arugula on top,
honey truffle, drizzle
it all over top.

Put some arugula on top,
honey truffle, drizzle
it all over top.

Yeah. Goat up.

The Goat is amazing, it's
got that freshness
with Arugula.

And all held together with
a creamy middle with the
goat cheese.

There's a sweet thing
happening in the middle there,
it's a good bite.

The Goat pizza is delicious,
but anything you come
here for

you're gonna have a good
time and enjoy it.

Ron, how are you looking?
You got your burgers going?

Mmm. Oh, boy. Jalapeno.

Oh, that's hot.
That grass-fed beef...

You can pick up the
true rich beef flavor.

You can pick up the
true rich beef flavor.

The amount of jalapenos...
On the ridiculous side.

-Awesome job, bro.
-Thanks.

[man] Picking up a veggie
burger with Caesar salad.

Guy had a great
burger last time

but you know, I think
he'd actually like the
veggie burger.

The veggie burger is one
of the best ones
that they have.

[Chris] First we're gonna
start with some cooked lentils

white rice that's cooked,
oats, roasted poblano peppers,

some roasted red peppers,
fresh chopped spinach,
little bit of salt

cumin, black pepper,
gluten-free flour.

cumin, black pepper,
gluten-free flour.

We'll get it all scooped out
and make patties out of this.

Let's go ahead and get the
balsamic onions working.

Spread them on top
of the patty.

Little bit of goat cheese,
arugula on the bottom

little bit of chipotle aioli
on top, there we go.

Roasted veggie burger up,
Triple D Nation.

Everyone is coming with
a grounded patty. This is like
you actually get the pieces of

vegetable in there.

When you have the
caramelized onions and then
that goat cheese on it

the combination just
really amplifies
the veggie patty.

the combination just
really amplifies
the veggie patty.

Mac and cheese,
right here for you.

Scratch making it,
organic grass-fed beef...

What sets us apart,
we do our own thing.

You do, do your own thing.

Three hamburgers,
hold the egg.

I'll tell you, it's a long
and winding journey

hitting up all the
old Triple D joints.

Grilled cheese for
our Triple D fam.

Goat up for Triple D Nation.

And I'm enjoying every stop
along the way.

This is a specialty
that Guy had the last time
when he was here.

We're with The Food Network
and we're doing a

We're with The Food Network
and we're doing a

profile on a show called
Diners, Drive-Ins and Dives.

[man] I got a roasted veggie
burger up for Guy.

Buckle up, 'cause there are
plenty more miles to drive.

[laughs]

Ah! [sighs in relief]

I gotta get another side job.