Original subtitles

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

looking for America's greatest diners, drive-ins and dives.

This trip...

This is cool.

...we're rolling in the dough...

Look at that.

...with some real money meals.

Outrageous. This is real gangster stuff.

Like a south-of-the-border flavor fest in Minneapolis.

I mean, this is like some Mexican Willy Wonka stuff right here.

And in Missoula, Montana...

Wow, what an offering.

...a delicious donut shop spin.

If there's one thing you cannot tell, that's vegan.

That's the way I like.

Plus, a not-your-everyday pizzeria...

-I'm so excited for you to try this. -I'm so excited.

...giving new meaning to cherry pie.

Spectacular. It gives me goosebumps, dude.

That's all right here, right now

on Diners, Drive-ins and Dives.

Now, most chefs that make it onto Triple G

come from Triple D.

Very seldom do we have a chef on Triple G

that eventually they make it onto Triple D.

Did that make any sense?

Don't worry about it.

Anyhow, I'm here in Missoula, Montana,

where I hear there is a Triple G alum.

This guy was in the Pizza Play-offs of 2018.

Now, he didn't win, but he went big.

Or should I say he went Biga?

'Cause that's the name of his joint.

This is Biga Pizza.

Four-cheese hot honey.

It's the best place to get pizza in the state.

Fennel, marmalade, bacon, and Gouda for Table Three.

I love the family.

He has created the most unique recipes,

and together, they're just an awesome team.

[Guy] That would be Bob and Cindy Marshall,

two restaurant vets who opened here in 2006

despite one thing.

I didn't realize he had never made a pizza before.

What? So, you had never worked on pizzas?

So, I've worked in restaurants that had a pizza program,

but I was the dinner cook.

I've worked in bakeries, fine dining,

worked in bistros, and figured

I would put all of those facets together

to create something that I had a vision for.

Large meatball verde.

We'll order the meatball verde a lot.

[woman] It has meatball, salsa verde, broccoli rabe,

with a couple of different cheeses.

It's just really interesting and delicious.

All right, so let's talk about pizza dough.

[Bob] I start at the crust.

I wanna have the crust

be the most delicious part of the pizza.

It's the foundation.

[Bob] Room temperature tap water. Apple juice.

That is not something I see very often.

[Bob] Sourdough starter.

Get it all frothy.

Olive oil, high gluten flour, sea salt.

[Guy] So, mix this up, bring it out,

-and we're gonna let it proof? -[Bob] For an hour.

-And then we're gonna portion. -[Guy] Portion it.

-Then that will rest 48 hours to 96 hours. -[Bob] Correct.

[Guy] Next up.

-Salsa verde. -[Guy] Okay.

[Bob] Jalapenos and the brining liquid.

House-pickled onions, canola oil,

ground cumin, fresh cilantro.

All right.

Delicious.

So next, we're gonna season and cook off our Montana beef.

We just use salt and pepper.

We wanna let that Montana beef shine through.

Roast this off.

Next, we have our herbed mascarpone.

I have, uh, minced fresh oregano,

black pepper, cream that.

It adds a creaminess and a richness to the pie.

[Guy] And this is all from a guy

that had never made pizzas before.

Look at that.

So, this is a three-day cold ferment dough.

[Guy] I mean, just tender!

I've got this technique where I build the crust around the edge

while I'm getting it stretched.

Straight up, garlic olive oil,

a shredded whole milk mozzarella,

broccoli rabe...

-[Guy] One of my favorites. -[Bob] ...also as rapini.

It's a little bit more adventurous pizza

than I was anticipating finding in Missoula.

[Bob] Meatball, herbed mascarpone.

And then here is the salsa verde.

[Guy] 475?

[Bob] Six to eight minutes.

-I'm so excited for you to try this. -I'm so excited.

[Bob] So, there's our meatball verde.

[Guy] I tear that crust off right off the bat.

That's enough flavor right there.

Wow! There's a ton of flavor in that.

One minute, I get rapini.

The next minute, I get salsa.

The next minute, I get mascarpone.

But what I enjoy the most

is I get really spongy pizza dough.

Nice and light and airy.

It is a Biga flavor.

-Thank you. Appreciate that. -Fantastic.

Here is your meatball verde.

The verde is one of my most favorite flavors.

[woman] It's the perfect amount of heat,

and the crust is epic.

They sneak that mascarpone into the pizza.

Not your everyday pizza.

No, it's not.

Missoula was a little bit of a pizza desert before they came here.

-Bob and Cindy are the oasis? -Exactly.

Here's your flathead and cherry to-go.

[man] It was so busy that he wanted to start doing

takeout and deliveries.

So, he opened up another oven

and then a whole 'nother shop behind.

You do that much carryout and delivery?

-Yes. -Whoa!

Everything's fresh. It never disappoints.

Flathead cherry for table six.

My favorite is the flathead cherry with the sausage.

The cherries come from just up the road, and just another local twist

that this place does really well.

[Guy] Big cherry fan.

[Bob] We're gonna do our house-made sausage.

All right, chef.

[Bob] Chili flakes, ground fennel seed,

toasted coriander, nutmeg,

paprika, sea salt,

white pepper, and ground black pepper.

Add the spice blend to the coarse-ground Montana pork.

[Guy] Roast it off in the oven,

but not cooking it down all the way.

[Bob] Now we're gonna make our flathead cherry chutney.

So, we start with our flathead cherries,

apple cider vinegar,

red wine vinegar, wildflower honey.

You're hoping unless the bees lied.

[Bob] Brown sugar, allspice, coriander,

black pepper, sea salt, chili flakes.

Cook it for an hour and a half uncovered in the pizza oven,

reduce it, and then we're gonna blend it.

Let's build the pie.

[Bob] So, we're gonna start with our garlic oil.

Whole milk mozzarella, pork sausage.

And instead of a tomato sauce,

we're gonna use this cherry chutney.

This would have been a good one on Triple G.

Maybe you just need to come back and do it with black licorice.

I love this idea.

A little smoked Gouda.

-Oh, that's such a Gouda idea. -[Bob chuckles]

Now we're gonna bake it for eight minutes.

Not your everyday-looking pie right there.

[Bob] Little fresh parsley at the end.

[Guy] The dough, again, spectacular.

The whole milk mozzarella, freshly grated, dynamite.

These cherries...

delicious.

Fresh pork, spot on.

You get the creaminess of the cheese,

the texture of the dough.

I mean, it gives me goosebumps, dude.

Really creative, man.

[Bob] Flathead cherry for the patio.

Oh, I love the jamminess of the chutney.

It's sweet and savory, but not overly sweet.

I think it's pretty unique.

If Bob and Cindy are doing it, then it's worth getting?

Absolutely.

Got a sausage calzone coming up for table 10.

Everything is just amazing here.

Come to Biga. [chuckles]

This is a gift to Missoula.

What you're doing and what you're giving people is pretty special.

I tell people, "We're not making pizza,

we're making memories."

Guys, for real.

-Well done, chef. -Thank you, chef.

Up next, a Minneapolis Mexican spot

going above authentic.

You're taking it even to another level.

Putting venison on sopes...

That is so delicious.

...and creating picture-perfect pork.

That's gorgeous. I mean, this is it.

So, I'm here in the Nordeast of Minneapolis.

That's how you say it, okay?

At least that's what my crew from Diners, Drive-ins and Dives,

they all live here.

They love the cold winters and the hot summers,

but they also love the dynamite restaurants in this area.

So, I'm here to check out a joint.

Not because the chef is recognized

by the James Beard Foundation,

or the fact that they've got multiple awards throughout the city.

No, folks, it's because Donny,

one of our lead camera guys

and his beautiful little daughter, Luxe,

they love this place.

And they said, "If you ever come to town,

you gotta check it out."

This is by Oro By Nixta.

[speaking other language]

[in English] Table five.

This is kind of a magical restaurant.

[Gustavo] Sopes.

Chef Gustavo just find a way to recreate

the original flavors from Mexico.

But modernizing them.

Have a quesabirria.

[Donny] Out the spots that I thought should be highlighted in this city,

I mean, this was number one.

-Is the food good? -Really good.

[Donny] Gustavo just does it right.

Kate and I went to high school together.

-[Guy] Gustavo's wife? -[woman] Yes, really proud of them.

[Guy] And together, Chef Gustavo and Chef Kate

have built this spot by combining their fine dining chops

with family heritage.

We're trying to use as much authentic ingredients

as we can find,

but this is our version of Mexican food.

You're taking it even to another level.

Yep, yep, I've pivoted to be the wrangler

of all of his crazy ideas.

Venison sopes.

The sopes being a cup tortilla,

holds beans, with venison.

It's phenomenal.

What kind of corn do we have for the sopes?

Bolita azul.

We're gonna add the water.

We use calcium hydroxide.

Roast it in the oven for an hour,

and then we're gonna take it out, let it soak.

The alkaline is gonna remove the skin.

It's gonna activate all the good enzymes.

In the morning, we'd rinse.

And then go on to grind it to make masa to make sopes.

[Guy] This is real gangster stuff.

That's amazing.

So, we form the patty.

[Gustavo] Cook it in the flat top.

We'll pinch the edges.

[Gustavo] And we're gonna quick-fry it for service.

We're gonna make our beef stock.

Roasted beef bones.

[Gustavo] A beef tongue, mirepoix,

and then this is gonna cook for two days.

And there's that much flavor in tongue

-that you make the stock out of it? -Yes, there is. Yep.

You learn something new every day.

[Gustavo] We're gonna make the recado negro.

That's gonna get used in the process

of roasting off the venison leg?

[Gustavo] The venison leg, yes.

We use chile pais.

Yucatecan chili.

[Guy] I've never seen this chili.

[Gustavo] Throw it on the sheet pan.

Do the garlic and onion on the cast iron pan.

Peppercorns, dry oregano, cumin and coriander.

[Guy] Roast these off in the oven.

[Gustavo] Put it in a container.

The charred garlic and onion,

charred tortillas.

We're gonna add water to remove all the ashes.

Straining, into the blender.

The chipotle adobo and the vinegar.

[Guy] And that's gonna make this paste.

And the venison leg.

[Gustavo] We're gonna sear the meat.

We start with tallow.

-Are we seasoned, salt, pepper, anything? -Yes, already seasoned.

[Guy] Sear it off to put a crust on it.

Pulled the venison.

Mirepoix goes in.

[Gustavo] We're gonna add back the meat.

Mezcal, you want the smokiness, 100%.

You can't have a good braise without some red wine.

-[Gustavo] Recado negro. -[Guy] Boy, that's big flavor.

The lengua stock.

How long are we gonna cook this down for?

[Gustavo] Two and a half hours.

[Guy] We're gonna shred it, so that'll give us the jus.

Make a little consomme with a little bit of tomato.

What else is gonna go on the sope?

[Gustavo] Some refried beans.

Start with dry beans, soak them overnight.

Rinse them. Cook them with oil, onions and serrano.

Garlic, gonna add our beans.

Finish with cilantro.

Blend it.

Okay, so which ones do we get here?

Blue masa, this is a red masa.

Frijoles refritos, venison.

We're gonna finish it with a little salad.

Pickled Fresnos, a little consomme with the tomato.

Oh! That's, like, the best tomato soup you ever had in your life.

Whoa! That is so delicious.

And that char on those chiles,

the onion and the garlic is amazing.

The sope is delicious.

And the consomme is the piece de resistance

'cause it's so creamy and luscious and silky.

But it's some of the best venison I've ever had.

If you don't like venison, please come try this.

This will convert you. Wow!

[Gustavo] Sope venison.

The venison is so succulent.

It's not gamy at all, it's so delicious.

The black beans, there's just... [kisses]

Pescado taco.

It starts and ends with corn.

They work with small vendors in Mexico.

Bringing organic corn and they're creating the masa.

The tortilla is the thing that shines.

Even if we have a machine,

we touch every tortilla.

In the tortilleria that you see in Mexico,

this is the type that you find down there.

I mean, this is like some Mexican Willy Wonka, stuff right here.

So, they go one, flip, two, down.

And then they come out right here.

That's it.

[speaking other language]

-[Guy in English] Is that it? -[in English] No.

Don't go anywhere, folks. Do you wanna split the sope?

Nah, I'm just kidding. You don't get any.

-[whistling] -[drumming utensils]

[laughs]

Welcome back, Triple D is in Minneapolis,

hanging out with Chef Gustavo,

and we're at Oro By Nixta.

And this dude has the crack!

Recognized by James Beard,

he gets the Golden Fork Award for takeout to-go.

The rest is history.

[speaking other language]

He's so particular about the ingredients that he uses.

[Gustavo in English] We're working on the lechon.

Lechon is a suckling pig,

and it's incredible.

[Gustavo] Start with the seasoning for the lechon.

We're gonna toast peppercorns.

-[Guy] Coriander, allspice, cloves and cumin seed. -[Gustavo] Yep. That's it.

We're gonna crush some toasted chilies here.

Some of this, a little bit of that.

And then all of this.

The spice grinder.

Mix of salt and sugar.

Rest of the spice.

And then, dry-rub this.

[Gustavo] Ribs,

-butts. -The legs, the backbone, the whole thing.

[Gustavo] Let it sit overnight,

and then we're gonna braise it.

Monteca, the oranges, the ginger, onions and the garlic.

[Gustavo] Cover it with foil,

into the oven at 300 degrees for about three hours,

and then it'll be ready to shred.

-We're gonna use the skin. -[Guy] Literally.

[Gustavo] All our bottom is covered,

put this down, a little bit of the jus.

[Guy] There is a little gelatin in that.

[Gustavo] Cover it with plastic.

-Put a weight on it? -[Gustavo] Going to the walk-in.

This is gonna congeal.

[Gustavo] It should be ready to slice tomorrow.

-[Guy] Okay, chef. -We're gonna make oro negro.

-It's beans. -Black gold, baby.

[Gustavo] Start with a little bit of oil.

Onions, serranos, garlic,

frijoles, pork stock,

and we finish with hoja santa.

-Root beer leaf. It tastes like root beer. -I get root beer.

[Gustavo] Oil and blend it.

Let's get the pork. This is cool.

A little bit of oil, go to the hot pan,

-finish it in the oven. -[Gustavo] It'll finish in about five minutes.

-Crazy. -[Gustavo] We're gonna start with oro negro.

-Sexy. -[Gustavo] Nice and crispy.

Rub pastor adobo.

-What was in that? -Recado rojo,

-pineapple, charred onions. -Pureed. Love it.

Onions, cabbage, and carrots.

-Kumquats and... -Red onions, a little bit of serrano.

And nasturtiums, oregano flowers.

That's gorgeous. I'm not breaking into it.

-You have to. -No.

-I'll take it home and look at it. -[Gustavo laughs]

[camera shutter clicking]

[Guy] There we go. Now I don't feel as bad breaking into it.

Wow! There's so much flavor in it.

I mean, this is it.

I think the piece de resistance

is the skin fried in the pan.

And to know that you're getting loin and ham and pork belly,

and not so shredded

that you can't discern different cuts,

outrageous.

Your lechon prensado.

[woman] The lechon is beautiful because the texture of it

is so tender and juicy.

[man] And that kinda pureed beans,

it is just the perfect combination.

[Guy] I wouldn't come all the way to Minneapolis

and think that I'm gonna get great Mexican food.

-[woman 2] Right. -But you do.

It's absolutely divine.

[Gustavo speaking other language]

[in English] I can see why my friends wanted me to come here and check it out.

I'll see you soon.

-[in English] Thank you. -This is not our last rodeo.

Coming up in Missoula, Montana...

Yeah.

...a funky vegan donut shop...

Impressive.

...also rolling out the savory.

This is burrito shop level.

It's really good.

Every once in a while, somebody will say, "Hey, Guy,

you need to do more vegan restaurants on Triple D."

You know what I say?

"You need to watch more Triple D."

'Cause I've done 'em.

Butcher shops, taco shops, diners,

you name it, I've done it in vegan.

But can you have a vegan donut shop also that serves savory?

Well, you can if you're in Missoula, Montana.

This is Veera Donuts.

French toast stix for Ashley.

It's an amazing restaurant that happens to be plant-based.

[employee] Huckleberry Danish.

I love to come here for the donuts

and now their savory menus.

[employee] Crunchwrap supreme for Bob.

Have you ever been to a vegan donut shop?

Not a fully vegan one.

Seemed too good to be true in this little mountain town.

This place started with Haniah working a farmer's market,

her donuts became so popular that people were just like,

"You have to open up your own shop."

[Guy] And that's exactly what Haniah Sweeney did

with the help of her sister, Aliviah.

Are you vegan or vegetarian?

-I'm plant-based. -Vegan?

-Yeah. -I will eat anything.

-[Guy] There you go. -Yep. [chuckles]

-Yeah. -What was the inspiration?

I wanted to make a vegan donut like a yeast dough.

Blueberry basil.

[woman] There's blueberries in every single bite,

but it's elevated by the basil.

-Basil and blueberries. -Mm-hmm.

We're gonna make the donut dough.

Cream the sugar and the vegan butter.

-Vegan sour cream. -[Haniah] Yep.

This is gonna be an egg replacer.

Get that creamed together.

We're gonna add our coconut milk,

-AP flour, cornstarch. -[Guy] Okay.

Baking powder, nutmeg.

-[Guy] A lot of it. -[Haniah] Salt.

Combine it together.

We're gonna add in blueberries.

-And it's gonna kinda get it wetter. -[Guy] Okay.

Well, is "wetter" the word? "Wetterest?"

-What's the correct word? -I don't know!

[Haniah] More AP flour, more frozen blueberries.

-Let's make it happen, cap'n. -All right.

[Guy] How many people come in here and just go,

"There's no way this is vegan?"

At the market, I had people

that did not know we're four years.

-I love that. -[Guy] That's your greatest compliment.

[Haniah] I stick it in the freezer

-for, like, a couple hours. -[Guy] Got it.

Now we're gonna make the liquid

that's gonna be going into the powdered sugar.

Frozen blueberries, water, sugar.

-Let it cook down. -[Haniah] In the blender,

we'll add the basil, our blueberry mixture.

-Then we're gonna add the powdered sugar to it? -Mm-hmm.

And the mixer.

Done.

Let's see it.

[Haniah] So, we score.

-[Guy] So, then you get a little bit more texture. -[Haniah] Yep.

So, you fry from frozen.

How long does it take to cook?

[Haniah] Two minutes on each side.

And once these float to the top...

[Guy] Little half-pounder there.

I wanted people getting their money's worth.

[Guy] While they're still hot, that's when you glaze them?

[Haniah] It gives it, like, a nice, shiny finish.

-All right, so this is mine? -That's yours.

That's a big donut.

You know what you can't fool anybody with?

Is the fact that this is a blueberry donut.

There's more blueberry than there is anything else.

A fair amount of basil.

This is a sweet savory.

It's dense but not heavy.

If there's one thing you cannot tell,

-that's vegan. -That's the way I like.

[Guy] Impressive.

[employee] Blueberry basil for Amy.

[man] I like the blueberry kick to it.

The basil is just enough.

The crunchy outer

and then the soft inner was phenomenal.

They're vegan, so they must be healthy.

So that you can eat the whole thing, right?

-Yeah. -Yes.

[employee] Fever dreamer for Amy.

The donut names are totally off the chain.

Got an angel of doom.

Got a really cool, rocking vibe.

[employee] Motherload for Ken.

[woman] The donuts brought me in,

but the savory stole my heart.

[employee] Spicy space cadet for Chance.

The spicy space cadet is their roasted cauliflower burrito.

It's got a good kick to it.

The cauliflower is just so perfectly done.

Haniah made you the donuts, and I'm gonna do savory.

I am more of the savory guy.

[Aliviah] So, we're gonna do the spicy cauliflower.

-Our pepper. -So, it's our pepper. You and I,

-we have the-- -Yeah, this is ours together.

-This is for you. -That's our-- See that?

You feel so included right off the bat.

[Aliviah] Salt, cayenne, garlic,

paprika, onion powder, chili.

-Nutritional yeast, yes, yes. -Nutritional yeast, yeah, extract.

The nooch.

[Aliviah] So, I do a little bit of olive oil and then just water.

And we're just gonna mix this in.

[Guy] The dry rub goes on or the seasoning.

[Aliviah] Yep, and mix it all together

to get it nice and all coated.

We're gonna cook it in the oven

-at 350 for 55 minutes. -[Guy] Got it.

Dill and chive ranch now.

Start with our coconut milk,

lemon juice, apple cider vinegar,

nutritional yeast, miso, fresh dill.

That was a big dill.

Salt, the garlic powder,

-sugar, onion powder, and then our chives. -Got it.

[Aliviah] Mix this up.

In goes the veganaise.

-[Guy] Sits overnight? -[Aliviah] Yes,

it kind of thickens up a little bit.

Delicious.

-Nutritional yeast extract is-- -It's-- Yes.

It is the fixer.

[Aliviah] Cauliflower is all cooked.

We're gonna throw it on the grill,

put some oil, put a lid over it

so it can start cooking, a little bit of water.

Couple minutes on each side.

Throw down our veggies and our potatoes.

A little bit of water, do the lid for another minute here.

What else we have to do?

So, we're gonna make sriracha aioli next.

So, it's veganaise, garlic powder, and we'll whisk that.

Add the sriracha, and then we'll start cooking.

Steam the shell, makes it way easier to roll a burrito.

-[Guy] Right. -[Aliviah] Steamed side goes up.

She knows what she's doing.

Cauliflower and sauteed veggies.

Potatoes, garlic aioli, the sriracha aioli,

and the ranch.

Maybe you should add some creaminess to it.

[Aliviah] Spinach to top it off, now we'll roll it.

It's busting at the seams.

[Aliviah] And so there's our burrito.

See how it tastes.

-Wrestle it, is what I have to do. -Mm-hmm.

Napkin's ready.

This is burrito shop level.

You got a ton of flavor, a ton of texture, a lot of uniqueness.

All those creamy sauces inside there

make you feel like you have melted cheese.

A little bit of spice.

The dry rub on the cauliflower is great,

and I love that you leave it in big, hearty pieces,

-so when you bite into the burrito... -Yes.

...you really know something's there.

It's really good.

Two spicy space cadets.

The cauliflower is roasted, like, perfect all the time.

The spice is like, oh, that's a nice pop.

That's not your regular, run-of-the-mill.

It's, like, really, really carefully crafted.

You need to go to Veera. They're so bomb.

Wow, what an offering.

Delicious donuts, super creative,

and a savory menu to back it up.

-Thank you. -Great job.

Okay, now make me something else.

So, that's it for this road trip.

But don't worry,

we got plenty more joints to find all over this country.

I'll be looking for you next time

on Diners, Drive-ins and Dives.

-That's right here. -Right now...

"Right now..."

-...on Diners... -"...on Diners..."

-...Drive-ins... -"...Drive-ins..."

-...and Dives. -"...and Dives."

Good night.