All language subtitles for Diners.Drive-Ins.and.Dives.S47E10.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey everybody. I'm Guy Fieri
and we're rolling out,

looking for America's greatest
Diners, Drive-Ins, and Dives.

This trip...

Oh, you have got
to be kidding me.

Things are on fire
in Flavortown.

Real deal. Outrageous.

With wild dishes blowing up
your taste buds.

This is like a flavor bomb
from another planet.

Like tucked away tacos
in Mobile, Alabama.

That's culinary rockstar.

International street food
in Calgary, Canada.

That's in the top five
best Indian dishes
I've ever had.

And Chef Eric Greenspan
is riding along
in Los Angeles...

It's all in the feels, man.

...for a crazy U-turn
into a vegan oasis.

That's a great dish.

-Plant based,
not plant based, I don't care.
-I don't care.

That's all right here,
right now on Triple D.

[theme song playing]

So I'm here in Los Angeles
with the one and only,

the man about the food scene,

the one and only,
Eric "Greedy" Greenspan.

All right, buddy, tell me.
What is hot in the LA
food scene these days?

[Eric] American cheese,
of course.

It's 'cause he has
American cheese company.
Well done.

-[laughing]
-Okay, what else?

[Eric] Smash burgers,
hot chicken sandwiches,

-plant based.
-Plant based.

And do you know
where I'm taking you
right now?

Do you know
where you're taking me?

-This guy is blowing up
the vegan game.
- [Eric] Ooh.

This is Nic's On Beverly.

[cook] OG almost up.

One of the best
vegan restaurants
in Los Angeles.

-[cook] Barbeque
coming up, chef.
-Love it, I love it.

It's good comfort food without
the guilty feeling afterwards.

[cook] Mushroom plate.

Your boyfriend says
he's going to take you
to a vegan restaurant.

-What do you think?
-I don't want to go. [laughs]

-Right? But--
-I like meat.

[Guy] Well, look out
because Nic Adler's been known

to make converts
out of carnivores

with his next level
plant based plates.

-What year did you
become vegan?
-'98.

I didn't start
for ethical reasons

or sustainability reasons

I actually just felt better
being plant based.

-Can I tell you something?
-Please.

I live down the street.
I'm not looking for
a plant based lifestyle.

What I love about this place
is that it's just
a fantastic restaurant.

Bolognese, table 30.

[man] This lamb bolognese
tastes better than any lamb
I've actually ever had

[chuckling] and it's not
actually lamb.

My mind is blown.

We're doing a rigatoni
for our lamb bolognese.

We got a little semolina
pasta flour, salt.

Mix for about a minute,

and then we're going to
add our palm oil.

Turn it on, and then
we're going to slowly
add the water.

-Mix for about ten minutes?
-Yes.

Let it rest and then
start the extrusion.

Look at that beautiful pasta.

-Next up.
-Now it's time to make
our bolognese.

We're using plant based
lamb product.

This is pea protein,
it's got pomegranate.

Now that the lamb is browned,
we're going to take it out

and we're gonna put
some onions in here.

-[Guy] Carrots.
-[Nic] Fennel.

Copious amounts of garlic.

Glazed with white wine.

-[Nic] And then we add
our meat back in.
-[Guy] Okay.

[Nic] San Marzano,
a little bit of plant based
whipping cream

put some bay leaves in there,
fresh chiles,

nutmeg, some black pepper,
a little bit of salt,

and let it simmer
for about 90 minutes.

Drop the pasta
in the water here.

Lamb bolognese.

Veggie stock here.
We're going to add
a little fat.

-[Guy] It's hydrogenated oil.
-[Nic] Yes.

So this is
the Follow Your Heart parm.

There is no way
that is not real parmesan.

Wow.

[Nic] Then we're gonna
go ahead and put
our pasta in there.

Put that right there.

[Guy] I mean, it looks
so unctuous, right?

Put a little of that
parmesan on there,
a little olive oil here.

Finish off
with a little fennel pollen.

-Here you go.
-[cackles]

Woah. That's a great dish.

Plant based, not plant based,

-I don't care.
-I don't care.

The pasta is spot on.

The texture
of the black sheep,
it's meaty.

The acidity inside
from the tomato

and then the tang
and the funk of the cheese,

I would be here once a week
to eat that dish.

-I'll come back tonight.
-Outstanding.

-Thank you, sir.
-I'll take it to go.

Lamb bolognese,
three minutes out.

The texture on that "lamb,"
it was amazing.

And it was like, the perfect
pasta noodle.

It like, carried
everything together.

Legit bolognese.

If I didn't tell you
it was vegan,

-would you be able to tell?
-I had asked.

Good friends of mine,
the Scanlans here.

These guys probably have
never been to a vegan
restaurant in their life.

I have to correct you.

You sent me to the vegan deli
in Minneapolis.

-The Herbivorous Butcher!
-[laughing]

[woman] This spot
is so calming
and welcoming and inviting.

And right in the heart
of West Hollywood.

I don't know
what you're talking about.

How is this an oyster mushroom

and it's fried chicken
at the same time, okay?

This has got to be
one or the other.

-Pick one!
-[laughing]

This guy has one of
my favorite channels
on TikTok.

It's called Bistro Huddy.

[shouting]

[Guy] So his name
is Drew Talbert.
He plays all the characters.

I know your wife
is a vegetarian.

What would she think
of Nic's On Beverly?

This would go
right into our list

of like, go-to
vegetarian places in LA.

Blading a 'Sota pizza.

All right, don't go anywhere.
We're hanging out
at Nic's On Beverly.

We're going to fight
over the pasta

and when we come back,
we're going to
make something delicious.

We're going to make something.

-[laughing]
-We're going to
make something.

Goodnight, everybody! [laughs]

-[bleep]
-It's like someone
kind of like

taking different instruments

but making it sound
like Metallica.

-Okay.
-Okay?

-Yeah.
-And someone used
the bass cello...

-And a kazoo. [laughing]
-Yeah, and a kazoo.

[bleep]

Welcome back, Triple D

hanging out with
the one and only
Eric Greedy Greenspan

and we are at
Nic's On Beverly,
a complete vegan restaurant.

Falafel burger!

It doesn't feel
like vegan food.

It's not copping out.
It's really, really tasty.

Lion's Mane 'Sota pizza.

I had the 'Sota pizza
and it was fire.

It really like, got
the essence of LA,
tacos onto a pizza.

And they have this smokey
sauce on it. [exclaims]

-Now we're into--
-Lion's Mane 'Sota
Detroit salad pizza.

We are making our pizza dough,

a little water,
our starter, the yeast.

We're gonna add in
our sugar, salt.

-The type of flour
we're going with here?
-[Nic] AP flour.

Let it run until it forms
a dough ball.

-[Guy] We're going to
let it rest.
-About an hour.

[Guy] Portion it, and then
let it rest overnight.

-What are we into now?
-We're doing in a 'Sota style
Lion's Mane.

Lion's Mane is a mushroom.

We're going to put three
of these bad boys in here.

We're going to add
a little bit of butter in.

-Press these.
-[Guy] Okay.

-Next step.
-We're gonna make
the marinade.

-[Guy] Guajillo chiles.
-[Nic] Arbol chiles.

-Onion here... And some cumin.
-[Guy] Garlic.

-[Nic] Salt.
-[Guy] Vinegar. Orange juice.

Can't get me
enough Guajillo chile.

-Now we're gonna
emulsify the oil in?
-[Nic] Yep.

I love the orange juice
in that.

-Wow.
-[Guy] This looks dynamite.

It's gonna really go
into the mushroom here.

All right, so we're going to
do this on both sides.

[Nic] Finish 'em off
on the grill.

This is a morita salsa.

Roasted tomatoes,
onions, and garlic.

-Which chiles
do we have steeped?
-The moritas.

[Guy] A little chile arbol
in there as well?

Vinegar, finish it off
with some salt.

Drop the hammer!

Fresh cilantro in there.
And we're good.

-So what do we got left?
-Put it all together.

So we start with
our plant based cheese.

-[Guy] Is this their mozz?
-[Nic] Their mozz.

And then we add
our jalapenos in here.

Oil, crisp up
in the corners here.

And then we're going to
put this in the oven

about 550 degrees,
ten minutes.

-The Lion's Mane
-[Guy] Look at
that thing, dude.

It's like having a pork chop.

[Nic] We're gonna lay this
on top here.

-Our morita salsa.
-[Guy] It's Mexican,
it's Italian.

Now it's a raw salad on top.

[Nic] Cilantro, onions
and lime juice.

Dude, this is like
a flavor bomb
from another planet.

-Dude.
-That cheese is no joke.

That is cheesy and gooey.

It's all the feels, man.

[Guy] The crust
is nice and light.

The morita sauce
is not overly spicey.

And the Lion's Mane,
wow, what a crazy
topping that is.

I'm gonna be making so many
Lion's Mane things now.

[chuckling]
It's gonna be crazy.

-[incoherent mumbling]
-[laughs]

Those will be my final words.

A 'Sota pizza
coming out, chef.

[woman 2]
That crust is like a pillow.

You just want
to snuggle into it.

The cilantro, the lime,
the mushroom,
it's a beautiful marriage.

I think it's terrific.

The barbeque
chicken pizza here.

It will open your mind

to a more
creative aspect of food.

[Guy] This is another planet.

Real deal, brother.
Real deal. Outrageous.

-I'm coming back
tomorrow. [laughing]
-Bringing your kids here.

Up next, we're headed
up to Canada...

Another knockout dish.

...to get our hands on
big time Indian street food...

How do you attack it?

...that's hard
to set back down.

There are very few things
in this world

that have that much flavor,
that much texture.

That's outstanding.

I'm back here
in Calgary, Alberta,

on First Street
at First Street Market
big Food Hall.

And you know what?
We're talking about
Indian food.

Not Northern Indian,
which everybody really knows.

I'm talking Southern Indian,
the street food,
the handheld food.

I hear there's two buddies
that are in here

and they're knocking it out
and they're scratch
making it all.

This is Saffron Street.

Dropping rotis on the flattop.

You first bite into it
and you're like, wow,
you're somewhere else.

One samosa chaat.

Pulls at a lot of heartstrings
for a lot of folks.

And it's simply delicious.

[Guy] But certainly not simple
'cause the complex flavors

Rahul Kanojia and Jesse Mann
are bringing to this food hall

come from a complete
Indian adventure.

My parents have a restaurant
that's been in the city
for over 30 years.

-An Indian restaurant.
-Okay. Northern or Southern?

-Northern Indian restaurant.
-Okay.

[Jesse] I saw him doing
South Indian street food,

and I thought I need to learn
how to make this food.

And then,
we had this opportunity
to have this place here.

These are your samosas.

It has bold flavors
and it seems very authentic.

Dosa coming up.

Dosa's absolutely
the way to go.

It's a crepe filled
with potato and onion.

You have sambar on the side
and coconut chutney.

There's just so much flavor.

-What's the dish
we're gonna make?
-Masala dosa today.

-Masala is a stuffing
that goes inside the dosa.
-[Guy] Right.

[Rahul] So now
we are making a dosa batter.

Sona masoori rice in the water
for a few hours.

-These are the black lentils.
-They don't look black.

[Rahul] We wash it
and then break it
so they're white.

-Fenugreek seeds.
-[Guy] And you're going to
puree that?

-[Rahul] Yeah, we have
a special grinder for that.
-[Guy] Okay.

[Rahul] It's called
wet stone grinder,
specially from India.

The average person
has this at home?

-Yeah.
-What?

[Rahul] Add water
just to start
the spinning process.

Oh, you have got
to be kidding me.

-How long is this
going to run?
-[Rahul] 15 to 20 minutes.

[Guy] So we do the rice,
then we mix the two together?

And then, we ferment it again
for 12 hours.

The next morning, we add salt.
It has to sit in the fridge.

In a few hours, it'll be ready
to hit the griddle.

-What are we working on now?
-The chutneys.

But the coconut one
is a special one.

This is
our desiccated coconut.

-[Guy] So it's like
dehydrated coconut almost.
-[Rahul] Exactly.

Green chiles, super spicy.

Cumin seeds,
ginger garlic paste.

Salt to taste.

The roasted chana dal,
it's like a lentil
which is roasted.

Water.

-So it's like a smoothie.
-We're gonna do
a tempering for that one.

So that's a hot pan.

-Canola oil. Mustard seeds.
-Wow, just this by itself.

This is urad dal.

-Dal is just
another word for--
-Lentils.

Red chile whole, curry leaf.

-We just pour it in here.
-[Guy] And now we're going
to mix it together.

We're going to make the curry
that you're going to
dip the dosa in.

It's called sambar.

The oil, the mustard seeds,
green chiles.

-Coriander seeds.
Crush it in your hand.
-Coriander seeds.

Red chile,
give it a good stir.

-Curry leaf...
-[Guy] Chopped onions.

[Rahul] The ginger
garlic paste.

-We add all the spices
in here.
-Okay.

Coriander powder, turmeric,
red chili powder, kashmiri.

Once the spice is cooked,
add water, tomato,
yellow lentils.

[Guy] Cooked and ready to go.

-Salt, sugar. Let it boil
for 15 minutes.
-And that's it.

So we are making the masala.
Hot pan, canola oil.

-[Guy] Mustard seeds.
-[Rahul] Mustard seeds,
green chiles, red chiles.

A lot of curry leaves
in this place.

[Rahul] Onions,
ginger garlic paste,
turmeric now.

-And this is our
very special masher.
-Very special masher?

Nobody has it here.
They all borrow from us.

-Here in the whole Food Hall?
-Yeah.

We put the potatoes now.

[Guy] Special masher's
happening right now.

Salt, cilantro.

This one is ready to scoop out
for the dosas.

Our tomato chutney,
coconut chutney that we made,

the sambar that we just made.

For dosas, you got to
season the griddle first.

-Oil, spread it all over.
-Okay, so we're making it
non-stick.

You season it
with a little bit of onion.
I like that.

This is a fermented batter.

That's it.
A little bit more oil.

The dosa masala
that we made right here.

-And then we just fold it.
-Look at the size
of this thing.

How do you attack it?

-Rip and dip.
-Rip and dip?

There are very few things
in this world

that have that much flavor,
that much texture.
That's outstanding.

The coconut,
tangy, subtle, delicious.

The sambar is
a little bit sweet.

The tomato chutney
is more like a salsa.

And then, you get
the meatiness and the body
from the potato.

That's in the top five
best Indian dishes
I've ever had.

Three minutes
on the first bill.

I am crazy
about the masala dosa.

It's light and fluffy.
It's got the crispy edges
and stuff like that.

It's just a really vibrant
kind of contrast
between the two chutneys.

You go to India,
you walk on the streets there.

Like, there'll be
ten dosa vendors all competing
against each other.

And all of them will have
their own unique spin on it.

It just takes me back to home.

[Rahul] Two kati roll
chickens up, chef.

My go-to
is the chicken kati roll.

It's like a flatbread rolled
into its own unique
recipe of chicken.

It's amazing to have
a bite into it.

-What are we
gonna do next, chef?
-We're making the kati roll.

We marinade the chicken,
add red chile powder,

turmeric, coriander powder,
soy sauce.

Let me guess.
Ginger garlic paste.

Dried fenugreek leaves,
salt to taste.

-Mix it.
-[Guy] What do we do next?

We make the chutney for it.
It's like a tamarind chutney.

-Oil, the ginger garlic.
-[Guy] Got it.

Some red chile powder.
The spice we make in house.

Fennel seeds, cumin seeds
and coriander seeds.

Date and tamarind pulp.

-Jaggery, it's like
sugar cane extract.
-Wow.

[Rahul] Once it comes
to a boil, refrigerate it.

All right, so chutney is done.
And the last thing we do
is make the dough.

All-purpose flour, salt,
baking powder,

sugar, baking soda, oil.

Just give it a good mix here.
Add the milk, water.

After two hours,
we punch it again.

-And then, we portion it.
-[Guy] And roll it out.

We're gonna make chicken next.

Some oil, green chiles,
sliced onion,

fresh red chile powder,
turmeric, coriander.

Sauté. Tomatoes, soy sauce.

Then the marinated chicken.
Toss, toss, toss.

Dried fenugreek leaves
and fresh cilantro. Salt.

-Look at that.
-Super flakey.

We just add
a little bit of veg.

Cabbage, carrots,
green peppers.

We add our chicken,
spicy chutney,

plain yogurt,
dried mango powder.
We call it chaat masala.

And then, we roll it, serve it
with some mint chutney
and tamarind chutney.

It's like an Indian burrito
with like, nine salsas.

I love the sour to the heat
to the sweet to the tangy.

The wrap, think of
the flakiness you kind of get
from a croissant.

Another knockout dish.

Chicken kati roll.

The kati roll packs a punch.

It's got a lot of complexity
in flavors.

It's just this perfect
harmony of spices.
It just makes me happy.

Prawn vindaloo thali.

Saffron Street definitely
has my heart.

You really love being a chef.

I think you're the kind of guy
that cooks dreams come true.

-Thank you.
-Chutney king.

Coming up,
a funky little setup
in Mobile, Alabama...

Hanging out in the front yard
of a coffee shop
with a taco truck.

...where the tacos
are top notch...

I'm gonna be honest with you.
That's outstanding.

...and twisted.

Winner winner, potato
sweet bean chicken dinner.

So folks, I am
in Mobile, Alabama
in DeTonti Square,

which is the oldest
neighborhood in the city.

And I am here
to check out a joint
that is a crazy combination.

They got a coffee shop
with a taco truck
in the front yard.

And from what I hear,
the chef is making
really crazy combinations.

I mean like, putting it down.
You ready?

This is Front Yard Tacos.

Carne asada for Claire.

Front Yard Tacos
is super unique.

-Tots coming up.
-[Roy] Perf.

How did you guys
find this place?

[woman] I've been
getting coffee for a while.

And then, the truck popped up.

[Guy] The coffee came
from owners Clair
and Tim Gautreaux

but once the new partner,
Matt Morris got in the mix,

what was once strictly
a java joint
became a full-on fiesta.

You two started this?
This was your hot mess?

-Yes.
-[Tim] That's it.

-You jumped in?
-I was a regular at the shop.

Tim and I decided
we would team up
and do some fun stuff.

And you thought this was
the path?

Hanging out in the front yard
of a coffee shop

-with a taco truck?
-Heck yeah.

[Guy] And chef slash musician
Roy Durand is working to bring
all that funk to fruition.

B'n'P taco for Collin.

The B'n'P has maple soaked
black beans,

sweet potatoes,
and the Not Ranch, of course,
pulls it together.

If you're coming
for breakfast,
get it with eggs.

If you're coming for lunch,
get chicken.

-All right, what are
we making first, chef?
-B'n'P taco with chicken.

We're going to be doing
our house seasoning
which is a liquid spice.

-It's what we call--
Well, we call it that.
-Liquid spice?

-It's not liquid at all.
-Just make up names

-that don't really mean
what they are?
-[clears throat]

I created this recipe
at a restaurant
that was called Liquid.

And now, it's ironic. So...

Now it's ironic?
That's the name of it now?

-Yeah, that's it.
-We'll be here
all week, folks.

Thanks for tuning in.
All right, let's see it.

[Roy] Start with salt,
black pepper, brown sugar,

cayenne,
garlic powder, paprika,

the onion powder,
chile powder,
Chinese five spice.

-Chinese five spice?
-Yep.

Now we're going to put this
on our chicken thighs.

Some canola oil,
season it up pretty well.

[Guy] All right, season that.
Let it go.

We usually like
to let this go overnight.

[Guy] Grill it off.

-What are we working on next?
-Black beans.

Onions, bell pepper
and our celery.

-Now we're going to make
our chipotle adobo sauce.
-Got it.

[Roy] Put our garlic in,
chipotles and adobo.

-Soy sauce.
-[Guy] Okay.

[Roy] Apple cider vinegar.
Mustard powder.

And then, our house seasoning.

-[exhales]
-[laughing]

Pour this in there.

-Next up?
-We're going to go ahead
and throw our black beans in.

And this is maple syrup.

Fried sweet potatoes
that are peeled and diced.
What's our final step?

So we're making our sauce
that goes on.
It's called Not Ranch.

-That's the name of it?
-Yes, sir.

Start off with white vinegar,
cayenne pepper,
dill, some sugar,

-black pepper.
-[Guy] Got it.

[Roy] Salt, and then garlic.

It has a variety of things
that would be in Ranch.

-Yep.
-Maybe the dill.

Blue Plate mayonnaise,
add that sauce to it,
Greek yogurt in there.

Now we're ready to make
our B'n'P tacos.

-Our chicken thigh.
-I like it.

Cut up for us, corn tortillas,

sweet potato, black bean has
that we did earlier.

Now we got our chicken.

And normally this taco
actually gets eggs on it.

-You put eggs on it?
-Yeah, it's a breakfast taco,

but we're doing chicken
'cause we know that--

Way better with chicken.

Our Not Ranch,
pickled onions, cilantro.

I'm gonna be honest with you.
That's outstanding.

The chicken is really
seasoned correctly.

The Not Ranch is slamming.

But the beans and the chipotle

-and the maple...
-Yep.

...mixed with the creaminess
of the sweet potato. [claps]

Winner winner, potato
sweet bean chicken dinner.

-You got it. There it is.
-Did you see
the way it flowed?

-All right, we got the B'n'P.
-[woman] Thank you.

Beans and potatoes, it's just
like your grandmother's
shepherd's pie in a taco.

-It's sweet and savory.
-Amazing.

Yeah, I can't believe
he makes all those flavors
out of a little trailer.

The Not Ranch,
I could literally drink it
with a straw.

Is Roy a better
musician or chef?

Oh, that's a tough one.
He's masterful at both.

And what kind
of musician are you?
What do you play?

Guitar, I play drums,
and a singer, songwriter
for our group,

and then I also
just do pick up gigs.

-You do all that currently
while you chef here?
-[sighing] Yeah.

Two Tikis on flour.

The Tiki taco is my favorite.

Brussel sprouts
and the tamari glaze,

it just takes you
to the beach.

-What else you got?
-Tiki taco.

We're gonna work on
our tamari sauce.

-Are we gonna have it today?
-Yep.

-Um, so...
That's funny actually.
-[laughing]

Start off with our oil,
ginger, crushed garlic,

tamari soy sauce, star anise,
brown sugar, white sugar.

-And a little hoisin.
-Orange, limes and lemons.

That is all going to cook down

-then you would definitely
have to strain it.
-Yeah.

-Corn starch to tighten it up?
-Yep.

-Next step.
-All right, so it's our
pineapple ginger slaw.

-[Guy] Okay.
-[Roy] Start with vinegar,
ground ginger,

salt, brown sugar,
and our liquid spice.

And then, we'll add
our pineapple,
green and purple cabbage.

-All right, chef.
-So we're doing
a miso mushroom aioli.

Rice vinegar, miso paste.

-Just button mushrooms
that are sweated down?
-Yep.

[Guy] Roasted garlic.

[Roy] And as it's blending,
we'll go ahead
and add our chili oil.

[Guy] This gets
folded into mayo,

-and then
it's ready for service?
-Yes, sir.

We'll fry our brussel sprouts
and toss them in tamari sauce.

We'll take
our flour tortillas,
mushrooms and onion,

brussel sprouts,
pineapple ginger slaw,

-got our miso aioli...
-[Guy] Yep.

-...and we got our crema,
jalapenos, green onions.
-[Guy] Beautiful.

Your flavors are great.
That is such a mature taco.

It just texturally compelling.

The bitterness
of the brussel sprout
contrasted to that tamari,

and then the pineapple slaw,

that's in the higher echelon
of tacos I've had on Triple D.

There's a Tiki tacos for you.

The Tiki taco is great.
The miso aioli,

it's like a soy sauce,
teriyaki kind of deal
going on.

The seasonings are so bright
and phenomenal

and it just hits
your palate so well.

Got a club taco for Tori.

This is where you come
and hang out, drink coffee,
eat tacos and do our work?

-Mmm-hmm.
-Yep.

Can I have that office?

I feel so lucky that I get
to come here every day.

Are you a better cook
or better musician?

[laughs]
I feel like they're...

You should have
platinum records then.
That's culinary rockstar.

-Well done, brother.
Well done.
-Appreciate it.

So that wraps this edition
of Diners, Drive-Ins
and Dives.

If you want to get
some of the recipes
from today's show,

go to FoodNetwork.com.

I'll be looking for you
next week on Diners,
Drive-Ins, and Dives.

And you have so much
passion about this.

I mean, you really love
being a chef.

Of course, yeah.
This is my dream.

Well, you used to be
a chef, at least.

-[laughs]
-Now he's just a TV chef.