All language subtitles for Diners.Drive-Ins.and.Dives.S50E04.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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 are they doing?"

You know, I don't know.

We should check it out.

Over the years,

I've seen and tasted it all.

This is ridiculous, dude.

But it turns out
it was only the beginning,

'cause Triple D joints
have been blowing up,

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

[theme music playing]

Like on this trip.

We've got straight-A dishes...

This ain't a triple-D.

...in towns
that start with an A.

I want to be the ambassador

-to Chimichanga Flavor Town.
-There you go.

I mean, you can't get
no better than that.

[Guy] Atlanta's rockin'
rabbit and risotto.

That is not
for the faint of heart.

Anthem, Arizona has
grade-A rellenos.

Very good.

Ah, yes! [laughs]

[Guy] And
in Arlington, Texas...

What's the giddy up here?

...A-plus Jamaican...

That's go-to goat. Delicious.

...stamping your passport
to the Caribbean.

I don't know
how much closer I can get.

Maybe throw some sand
on the floor.

Familiar faces, new places,

and more off-the-hook flavors.

This is Triple D Nation.

So I'm here
in one of the famous parts

of Atlanta, Georgia,
known as Little Five Points.

I mean, all kinds
of great restaurants and bars,

good place to go and hang out.

And back in 2015,

I hung out at this crazy
renovated mansion.

Southern charm on the outside,

with twist
on traditional pub food

on the inside.

And since
it's in a historic area,

thankfully, nothing's changed.

This is Wrecking Bar Brewpub.

[woman] Here at Wrecking Bar,
you kind of expect

to get bar food,

but when you get here,
it's so much different.

[woman 2] This place is

a real hidden gem
in Inman Park.

Mushroom risotto for you.

[man] Oh,
the food's incredible.

It's all made from scratch,
and you can tell.

Cauliflower in the window

for table six.

After I saw Wrecking Bar
on Triple D,

I just had to come in
and try it,

and I've been coming
regularly ever since.

[Guy] And that's exactly what
Stevenson Rosslow imagined

when he got the idea
to convert

a rundown old house

into an eclectic
local hotspot.

I'm pulling up and I see
the big old columns.

I'm like, "Oh, boy,

-this ain't a Triple D."
- [man laughs]

But then you drive
around the back,

and that's when
you come down here
into funky town.

-That was like
10 years ago, bro.
-[Stevenson laughs]

I mean, it's like
forever ago that we did this,

-but it doesn't seem like it.
-Exactly.

-You don't look
like you've aged.
-You look good.

So what's hot
on the menu these days?

[Stevenson]
Pastrami sandwich, man.

It's still the number one.

Call my mommy.
It's time for pastrami.

Oh, that doesn't
look terrible.

So we're going to slice away.

Oh, the pastrami bark
on that is out of bounds.

What are we going
to do with this

besides just throw it
at my mouth?

[Terry laughs]

So we're gonna make
our pastrami sandwich.

We got our marble rye down,

baby Swiss,

steam this pastrami
a little bit,

baby collard kimchi.

Then we got our chili mayo.

Fantastic, man.

That is not
for the faint of heart.

Everybody's playing nice
with each other,

and then all of a sudden,
someone invited the kimchi.

It's kicking and screaming

-inside that sandwich
right now.
-[laughs]

You want to have a food fight
in your mouth?

Order that thing. Nicely done.

You didn't happen
to bring one, did you?

[man] Pastrami was
my favorite dish,

but what I decided to do is
explore the menu.

And every item explored

became my next favorite dish.

[Stevenson] Chef has moved on.

I heard he went and got
his own restaurant

and won a James Beard award.

Worked for us for eight years,
left three years ago.

Won James Beard
on Monday night.

Our new chef, Chef Mikey.

-[Guy] Right.
-The next James Beard guy,
you know?

-Um...
-I like it.

Menus stay the same,

same concept of menus,
same style of menus.

I know that there was
a lot of "farm to table".

I know there was
a lot of "locally sourced".

We still source
everything locally.

[woman] I usually get
the pastrami sandwich,

but I had
the rabbit cavatelli today.

It's got a nice little bite
to it. It's very good.

[Stevenson] Our
rabbit sausage cavatelli has

our house-made rabbit sausage

with Urfa chili,
Aleppo pepper,

salt, and lemon zest.

Our cavatelli is
a soft ricotta,

egg, and semolina pasta
that's hand-formed.

We boil them, then shock them
in an ice bath,

sauté our rabbit sausage
till it's browned,

and then add
our tomato rabe pesto,

blended broccoli rabe,

sun-dried tomatoes
with garlic,

Calabrian chilies, lemon zest,

blended oil, and salt.

A little butter,
and finally the noodles.

Rabbit cavatelli.

The pasta is super dense,
super chewy,

but light at the same time.

[woman] So delicious
and fresh.

The flavors were
really inviting.

[man 2] The flavors are
so different

than other restaurants
in the neighborhood.

Can't find anything
like this around here.

What was it when you got it?

I mean, like, boarded up
and the whole thing?

-Yeah.
-You come up
with the genius idea

that you're going
to take the basement

and the back building
and put a brewery in it.

Perfect fit.

Did you ever think

this is what it was
going to turn into?

From a closed-down building,

closed-down
historical building.

You either have to be crazy
or be, like, a real genius.

Which one are you?

I think
a little bit of both, right?

-You gotta love what you do--
-He just called himself
a genius.

Crazy genius.

-You said it. I disagree.
-Yeah.

[Guy] But the building
isn't the only crazy.

That's not what people would
expect out of a brewpub.

-Blew me away.
-[Guy] And then
there's even more genius.

I don't think
I would have ever thought

curry ketchup would
go with it. Spot on.

Coming up next.

[Guy] I'm back
in Atlanta, Georgia,

checking in
on a mansion-turned-restaurant
and brew pub

I first hit back in 2015.

How are things after Triple D,
after the little visit?

Things are better than ever.

I get people calling
all the time.

We get people
in the restaurant

eating those two dishes.

Triple D definitely brought in

some new people to try out

what they saw on the show.

[waiter] Got the corn puffs.

It's really kind of
a step above a corn dog.

It's probably
one of my favorite items

on the menu.

What do we do
with this whole hog?

[Terry] We're making
the cheddarwurst sausage

-for the corn puffs.
-Okay.

[Terry] Take out the shoulder,

break this thing down,

grind it,

add salt,

pepper,

chili flake,

Coleman's mustard,

curing salt,

Vermont white cheddar.

-[Guy] And that's it?
-Yep.

All right, we're going
to stuff some sausage here.

-[Guy] Okay, ready?
-All right, let's do this.

We're going to take it off.

We're going to tie it off.

-Poke it.
-Yep.

All right, now we're going
to torque this thing.

-Watch out.
-[Guy] Whoa, hey.

Oh, yeah.

You got to get
this thing tight, you know?

-I bet you do.
-[laughs]

[Guy] Get right after that.

[Terry] You're going
to hang it.

Let it dry for 12 hours.

[Guy] Then we'll go
to the smoker.

-How long with the smoker?
-40 minutes.

[Guy] What kind of wood
are we smoking with?

-[Terry] Oak and hickory.
-Okay.

Now we're going to slice it.

[Terry] Cut off the ends.

Take off that casing.

We're going to slice
our little discs.

-Dip.
-What's in the batter?

[Terry] Cornmeal,
got some buttermilk,

a little flour, and that's it.

I can already tell

these are not [chuckling]
going to suck.

-Just a little
charcuterie plate with this.
-Yeah.

A little
of that Vermont cheddar
in there,

touch of smoke.

Mm, get all over that.

All right, let's fry these.

[Terry] Ketchup, mustard,
little kids' style.

Little kids' style.

-Delicious, man.
-Thank you.

Mm.

Nice spice,
right amount of cheese.

You can taste the pork.

I don't think
I would have ever thought

curry ketchup to go with it.
Spot on.

Look at that.

And you even
get souvenir sticks.

Chef, well done.

[woman] There's such
a variety on the menu.

My favorite's the trout.

It's always different
and unique,

and I never get tired of it.

[man] Last year,
they introduced

a schnitzel sandwich.

Blew me away.

Pork and mushroom risotto.

What are
the two hot items right now?

Cauliflower with
pistachio butter underneath,

and the preserved
mushroom risotto.

That's not what people would
expect out of a brew pub.

The mushroom risotto is
delicious.

It's very savory.

Mushrooms are great.

[Stevenson] We melt down
some butter with olive oil

and sauteed shallots,

garlic, and thyme.

Then add in our Arborio rice,

deglazed with white wine.

We then let it
cook down a bit,

add some veggie stock,

and continue the process
until the rice is al dente.

We'll mix in some Parmesan,

lemon juice,
and salt to finish.

Our risotto comes
with preserved mushrooms.

Sauté shallots,

garlic, thyme,

and finally
our oyster mushrooms.

Then we deglaze
with champagne vinegar.

Then we confit the mushrooms
in olive oil

and let it cook for 25 minutes
at a low simmer.

Sauteed risotto,

veggie stock, mushroom puree,

butter, and lemon.

We'll heat
our preserved mushrooms

in a separate skillet.

Our chef's
preserved mushroom risotto.

[man] The risotto was
phenomenal.

Nice and creamy,
yet still was al dente.

Big, bold flavors.

[woman] Definitely like a...

nutty, like, back tone to it.
It's delicious.

[sous chef] Got a schnitzel
in the window for table 50.

[woman 2] You got to come
to Wrecking Bar.

They have the best beer,
the best food,

great bartenders, best vibe.

Well, this is what Triple D 's
always been about.

It's been about
finding these places

before they were found.

You had this gigantic plan
to pull it off,

and you pulled it off
with a smile on your face.

Guy Fieri says,
if it's funky, he'll find it.

And, you know, y'all
definitely found it here.

[Guy] Crazy joint.

It's got to be
the crown jewel of the area.

It's a dream come true.

[Guy] Coming up, we're headed

to our next
flavor town A-Town,

Anthem, Arizona,

for killer carnitas
and carne asada...

I give it a lot of tension.

[Guy] ...e veryone's got
something to say about.

Mmm. [chuckling]
He doesn't even let me

make my own expressions.

Carne asada plate.

So I'm cruising
through Phoenix, Arizona.

Time to stop and get some fuel
for the Camaro

and some for the Guy.

And I know
you're saying to yourself,

"Come on, there is no way
he is going into a gas station

to get one of those
frozen microwaved hamburgers."

And you're right, I didn't.

I was headed to get

some A-plus Mexican food
at Roberto's.

And since I was there in 2008,

they're still dishing out
scratch-made recipes,

except now they got
their own spot

in Anthem with a new name.

This is Tortas Chano.

Chicken taco salad app.

Tortas Chano is
my favorite restaurant.

We're gonna need
a carnitas torta.

We saw them
on the original episode

back when they were Roberto's,

and when they opened up
the restaurant up here,

we were ecstatic.

Chimichanga beef.

They make
the best Mexican food

that I've ever had.

[Guy] And thanks
to Roger Amaya

and Maria Estrada.

Back in the late '90s,

they first opened
this joint using

Maria's mom's recipes.

You're making food
from scratch.

No recipe book.

Everybody knows what it is.

Yeah. Consistently
the same repeat

over and over all day.

Fish tacos up.

[Roger] All we did was
move up here to Anthem.

We never changed the menu.

And a torta.

They don't make
anything on here

that's not
entirely delightful.

Carne asada plate.

Carne asada is awesome.

Number one seller?

[Maria] The carne asada.

[Guy] The carne asada.

Okay, let's make carne asada.

This is a chop
or a semi-grind?

[Roger] Sliced top round.

-Sliced top round?
-Yeah.

We slice and dice it
and cut it up.

A little ajo.

-Granulated garlic.
-A little granulated garlic.

[Roger] A little salt.

-Black pepper.
-So the seasonings,
you do it to each order.

You season to each order.

That's it?

That's it.

[Guy] Mmm.

It's simple,
but it's really good.

Pastor plate for Guy.

The Al Pastor Plate is

my absolute favorite.

The marinated pork
with the pineapple,

there's nothing like it.

-Pineapple?
-Pineapple.

You've got to have that love
and touch to this.

[Guy] Okay.

Now, is that a normal order,

-or is that like
a family platter?
-This is gonna be--

Right there, that's just
going to be for a plate.

Now, do you sit there

and mess with it
the whole time,

-or do you ever just--
-I give it a lot of attention.

I give this thing
a lot of attention.

That way, it doesn't
get cooked on one side.

I just make it happen
all the way around.

[Guy] I always love

when my meat-to-tortilla ratio
is about 90 to one--

-Nah.
-...so that's going
to be good.

[Roger] Put some pico on here.

-[Guy] Pico de gallo?
-Yeah.

[Roger whoops]

-You can't say
the "ooh" for me.
-You know-- Okay.

[Guy] Mmm.

[chuckling] He doesn't
even let me

make my own expressions.

I got to tell you,
I've had some al pastor.

It's very good.

[Roger] Ah, yes! [laughs]

Everyone comes in,
"I need a pastor taco".

However, a lot of people love
our carnitas.

Carnitas torta!

Absolutely to die for.

It just has so much flavor.

This is my mom's recipe.

[Guy] So your grandmother
and your mother--

-Yeah.
-...taught you how to cook?

Yes. We all make
the same recipe.

I use the pork butt.

We're gonna add
the black pepper,

garlic,

and salt.

Make sure we get

all the seasoning together.

Next, this meat goes
in a pot with lard,

and it's gonna get cooked
for like an hour and a half.

Our meat is ready
to go on the grill.

We're looking for the meat
to get a little crispy.

And then we're going
to cut our bun,

mayo on both sides.

Toast the bun on the grill.

We're going
to put this torta together.

We're going to add pico,

lettuce, cheddar cheese,

our homemade guacamole,

sour cream.

Put it on top, then we cut it.

And this is
our carnitas torta.

Our carnitas torta.

Carnitas stands out for me.

It's the texture,
it's the flavor.

It's just amazing meat.

We got the fish tacos.

I have several favorites here.

[boy] I really like
fish tacos.

California burrito.

The carnitas, the chimichanga.

Beef chimichanga
for Triple D Nation.

This is a real chimichanga.

It's all melted green sauce,

shredded beef inside there,
bell peppers,

tomatoes, and onions.

[Guy] Mmm.

I want to be the ambassador

-to Chimichanga Flavor Town,
man.
-There it is.

Chile rellenos up.

[man 3] I love
the chile rellenos.

I really dig the heat.

It's very tasty.

This is Anaheim chili.

We stuff it
with the Monterey cheese.

Our chile rellenos are going
to go in the flour.

Now we're going to put
the chilis in the egg batter

and deep fry it.

And now we're going
to get a little crispy.

We're going to smother
with the red chili sauce.

So we start putting
water in a pot.

And then we're going
to add salt,

oregano,

cinnamon, red chili powder.

Simmer for two hours.

Add some flour

to thicken it up.

And it's going to be ready
for the chile rellenos.

And we're going to add cheese.

Our chile rellenos.

Here's your chile rellenos.

It's just got
a perfect mild flavor.

It just kind of melts
in your mouth.

It's so amazing.

Chicken taco salad up.

I cannot believe
it started out
in a gas station.

We got the boys here working.

So are you guys going
to take over

for mom and dad
when they're done?

Maybe.

We still got the same family
growing up here.

Brandon, my son,
who's taken over.

So now we have
our dream come true.

Good stuff. Thanks, guys.

[Guy] And coming up, our quest

for culinary knowledge...

You can tell me off camera,
though, right?

I'm not going
to let everybody know.

...gets us an easy A

in island flavor...

What do you call
a goat in Jamaican?

-Goat.
-Okay.

...in Arlington, Texas.

-You and I are
the perfect date.
-[chuckles]

[Guy] I always dig
rolling through Texas.

I mean, we've had
some great success

finding some unique joints.

But I got to admit,
after a while, you know,

we kind of think
we've seen it all.

Famous last words,

'cause back in 2009,

I never expected to find

a real deal Jamaican joint

smack in the middle
of Arlington, Texas.

But you know what? That's
exactly what happened.

So it's time
to head into Jamaica Gates.

[Kyle] Jerk chicken order up.

[man] It's great to have

a good portion of Jamaica

right here in the center
of Texas.

[Kyle] Oxtail rice
and peas and cabbage.

Saw the episode of Triple D
and we came up here.

It feels like you're
off the Caribbean somewhere.

[Kyle] Rasta pasta and shrimp.

[man] This is the place where,
you know,

you always hear people say,

"Man, somebody mama
in there cooking."

She literally is
in there cooking.

[Guy] That she was.

Barbara Campbell,
a.k.a. Ms. B,

owned that kitchen

along with her son,
Errol Byles,

and now these days,
her nephew,

Kyle Williams.

Kyle came in,
and I just left it up to him.

Kyle is doing a fantastic job.

But back then, Ms. B,
cook up a storm.

If you want
the real Jamaica food--

-...this is where you come.
-...this is where you come.

[Guy] I'm excited.

Curry goat, up!

[woman] I love the goat.

That's what I come for.

-So you're just going
to get busy on it?
-Yeah.

Okay.

Hey-ho.

It's not scary.

It's just the noise.

Okay, so now that we got
our goat chopped up,

what's the giddy up here?

[Barbara] Pepper, habaneros,

[both] thyme,

[Barbara]
...some onions, garlic.

Jamaican seasoning,

a combination of garlic,

black pepper, salt,
a little bit of cumin.

[Guy] And then a couple
of your secret spices.

And a couple
of my secret spices.

[Guy] And then curry powder.

-I might need a little bit
of water in there.
-Okay.

-Is that good?
-Yeah, that's good.

[Guy] Okay, well, let's
marinate it and cook it.

[Barbara]
Just a little bit of water.

Put it in the pot.

What do you call goat
in Jamaican?

-Goat.
-Okay.

The goat is ready.

Look at the color on that.

[Barbara] With white rice

and uncooked cabbage
and carrots.

Oh, my gosh.

There's a little heat
in the back,

a little bit
of habanero coming through.

And tender!

That's go-to-goat. Delicious.

The best.

So tender.

I mean, you can't get
no better than that.

[Errol] People came in,
and they were like,

"Ah, well, I want
to experience it.

If Guy tried it,
we're going to try it, too."

The goat head
and the goat soup.

Do you really put
a goat head in there?

-Yes.
-Goat feet,

the stomach, carrots,

some dumplings.

It's very goaty.
Very flavorful.

All the food melts
in your mouth.

[Kyle] Red Stripe chicken,

rice and peas, and cabbage.

[man] I love chicken.

And this right here is
delicious.

Now we're going to make
our Red Stripe chicken.

So right here,
I got all-purpose seasoning,

dry-jerk seasoning,
chicken seasoning.

Rest for half hour.

After that, sauté it.

Put a little bit
of garlic, onion,

Jamaican beer, coconut milk.

Let the coconut milk simmer
for like about seven minutes.

Scallion, carrot,

bell peppers.

Just a little habanero pepper.

This is the jerk season.

I still make the jerk season.

To me, to really see somebody

that is going
to make it the true way,

that if I taste it here
and if I taste it in Jamaica,

that I'm going to get
that experience, I'm excited.

[Barbara] Scallion, garlic,

thyme, onion,

habanero pepper,

vinegar, our seasoning mix,

and a little burnt sugar.

[Kyle] Gravy's
thicking up nicely.

So now we'll finish off
with a little touch

of the secret seasoning.

You tell me off camera,
though, right?

I know I'm not gonna
let anybody know.

[waitress]
Red Stripe chicken sir.

[man] The jerk is
like a symphony.

Some Beethoven
and Mozart going on.

[woman] It has
some coconut undertones.

Very flavorful.

Every time I come here,
I try something new,

and it's exposing me
to so much more

than Jamaican cuisine

and Jamaican culture has
to offer.

[chef] Brown stew fish up.

When Guy was here,

they made the red snapper
the brown stew way.

Brown stew fish.

-What do we got?
-A red snapper.

Smells awesome.

Wow, look. Stays together,
nice dismount.

-Now do we pour
the sauce on it?
-Yes.

[Guy] Should I start
at the knee?

Do we want to just move

right into the tenderloin
of this guy?

Your choice.

[Guy whistles] Look at that.

Oh.

Really nice flavor,
nice texture.

That's great.

-Do I get to keep the head?
-Yeah.

-Do you eat it?
-I love my fish head,

every last bit of it.

Well, then you and I--

-[chuckles]
-...are the perfect date.

Now, I'll make
the red snapper,

but this is a roasted way.

We have to put
the natural herb
together first.

Carrot, green onion,

potato, onion,

bell peppers,

[Kyle speaking]

a little bit
of Ms. B jerk season,

Ms. B secret season,
with the butter.

Mix together.

Barbara's secret season.

We get it all over in it.

Grease so it doesn't burn
on the grill.

Put a little bit
of the season first.

And we also put stuff
inside of the fish.

And then we'll lay it on top
of the season right there.

A little more on top.

Then we'll close the foil.

Put it on the grill
for like 25 minutes.

Roast fish order up!

[woman] The flavors are
really, really good.

It has a little kick to it.

[man] You've got the spice.

You've got the preparation.
You've got the juices,
the flavor.

The way it all comes together,
it's remarkable.

[Kyle] Garlic shrimp!

I love the food
at Jamaica Gates.

[Barbara] Just trying
to make sure

everything is done
the way I wanted it done.

It's like a gateway
to Jamaica.

I don't know
how much closer I can get.

Maybe throw
some sand on the floor.

[laughs]

-Walking in, first course...
-[Roger] Carnitas torta.

Red Stripe chicken ready.

Schnitty down, baby.

Well, folks, that's just
a few of the stories

coming out
of the Triple D Nation.

I'm going down
in the rabbit hole.

Pastor plate for Guy.

-[sous chef] Hands, please.
-Here you go, sir.

Anything else we can
grab for you guys?

[Guy] And there are
a lot more chapters

in this book,

and we're going
to get through them all.

I'll see you next time.

For John Doe to come in here
and grab something on the way.

How do you know it's him?

That's right, it could be...

[Roger laughing]

That was actually very funny.

John Doe,
John... [laughs] Doe.

Is this thing on?