1
00:00:01,600 --> 00:00:03,266
You know, people are
asking me all the time,
"Hey, Guy that one joint
2
00:00:03,266 --> 00:00:06,734
you checked out in that
one city when you were doing
Triple D, how they doing?"
3
00:00:06,734 --> 00:00:08,634
You know, I don't know
we should check it out.
4
00:00:10,700 --> 00:00:13,367
Over the years, I have
seen and tasted it all.
5
00:00:13,367 --> 00:00:17,600
This is ridiculous dude,
but it turns out it was only
the beginning.
6
00:00:17,600 --> 00:00:19,634
'Cause Triple D joints have
been blowin' up
7
00:00:19,634 --> 00:00:21,634
and we're going back to see
what's cooking.
8
00:00:23,100 --> 00:00:25,700
Like on this trip, from pizza
9
00:00:25,700 --> 00:00:27,734
Oh, love red sauce
and pesto together.
10
00:00:27,734 --> 00:00:29,000
[Guy] ...to pork fries.
11
00:00:29,000 --> 00:00:30,000
This is delicious. Wow.
12
00:00:30,000 --> 00:00:30,367
This is delicious. Wow.
13
00:00:30,367 --> 00:00:32,867
[Guy] We're revisiting some
mouth water memories...
14
00:00:32,867 --> 00:00:34,266
You've got some good taste.
15
00:00:34,266 --> 00:00:37,500
[Guy] ...and adding new
flavors to our plates.
16
00:00:37,500 --> 00:00:40,967
There's Filipino
fusion in Rancho
Cucamonga, California...
17
00:00:40,967 --> 00:00:43,734
It's about the longest lumpia
I have ever seen.
18
00:00:43,734 --> 00:00:46,266
[Guy] ...not so basic burgers
in Santa Monica...
19
00:00:46,266 --> 00:00:47,800
That's what you find
at the end of the rainbow.
20
00:00:48,700 --> 00:00:50,500
[Guy] ...and in Boulder,
Colorado,
21
00:00:50,500 --> 00:00:53,100
Ugly Crust at Coast
town classics.
22
00:00:53,100 --> 00:00:54,266
-Awesome job, bro.
-Thanks.
23
00:00:54,266 --> 00:00:56,367
[Guy] ...with a hundred
years under their belt.
24
00:00:56,367 --> 00:00:57,867
Yeah.
25
00:00:57,867 --> 00:00:59,734
Goat up for Triple D Nation.
26
00:01:01,166 --> 00:01:06,000
[Guy] Familiar faces,
new places and more off the
hook flavors.
27
00:01:06,000 --> 00:01:07,634
This is Triple D Nation.
28
00:01:14,100 --> 00:01:17,867
There are so many different
pockets of culinary culture
throughout Los Angeles.
29
00:01:17,867 --> 00:01:20,433
Uh, Little Italy, Chinatown,
just to name a few.
30
00:01:20,734 --> 00:01:22,700
But back in 2016,
31
00:01:22,700 --> 00:01:24,967
I found a Filipino fusion spot
32
00:01:24,967 --> 00:01:27,500
smacked dab in the middle
of Koreatown.
33
00:01:27,500 --> 00:01:30,000
Now they've left the city
for the Inland Empire.
34
00:01:30,000 --> 00:01:33,333
But their loyal customers
are more than willing to
make the drive.
35
00:01:33,700 --> 00:01:35,333
This is Belly & Snout.
36
00:01:39,166 --> 00:01:41,266
Pork belly rice for table 15.
37
00:01:41,266 --> 00:01:45,367
It's comfort food at the
same time you can
appreciate like the flavors
38
00:01:45,367 --> 00:01:46,467
of the Filipino kitchen.
39
00:01:46,467 --> 00:01:48,000
-[woman] Spicy pork fries.
-[man] Thank you so much.
40
00:01:48,000 --> 00:01:52,000
Guy picked this spot for
a reason and once I tried
it out, I fell in love.
41
00:01:52,000 --> 00:01:55,600
[Guy] And that's exactly what
chef Warren Almeda wanted
when he started this place.
42
00:01:55,600 --> 00:01:59,734
Just somewhere he could share
his passion for Filipino
flavors he grew up on
43
00:01:59,734 --> 00:02:00,000
and merge 'em with favorites
that he found here.
44
00:02:00,000 --> 00:02:02,467
and merge 'em with favorites
that he found here.
45
00:02:02,467 --> 00:02:04,634
Getting tater tots.
Order up.
46
00:02:06,100 --> 00:02:07,867
-This is Filipino?
-Yes.
47
00:02:07,867 --> 00:02:09,500
Filipino-American.
48
00:02:09,500 --> 00:02:13,600
Uh, okay, so I was talking
about it when i did the intro
to your show
49
00:02:13,600 --> 00:02:17,500
and I said that, you know,
it's something funny about
all the places we've gone to
50
00:02:17,500 --> 00:02:21,100
the people name the
restaurants after
animal pieces.
51
00:02:21,100 --> 00:02:23,367
Let's see, we had the
Whales Rib in Florida.
52
00:02:23,367 --> 00:02:25,100
Then we had Clove and Hook
in Oakland.
53
00:02:25,100 --> 00:02:26,967
Then Shaved Duck in St. Louis.
54
00:02:26,967 --> 00:02:28,500
How did this come up again?
55
00:02:28,500 --> 00:02:30,000
So, Belly & Snout, that was
two of our main ingredients
when we were at K-town.
56
00:02:30,000 --> 00:02:31,467
So, Belly & Snout, that was
two of our main ingredients
when we were at K-town.
57
00:02:31,467 --> 00:02:32,867
So is, uh, pork belly
58
00:02:32,867 --> 00:02:35,600
and pork snout, which we
use for sisig.
59
00:02:35,600 --> 00:02:37,867
-[Warren] Right, you've tried
the sisig hotdog.
-[Guy] Loved it.
60
00:02:37,867 --> 00:02:39,166
Hotdog to the next level.
61
00:02:39,166 --> 00:02:40,634
Order up, sisig hotdog.
62
00:02:41,500 --> 00:02:43,166
-How do you say it again?
-Sisig.
63
00:02:43,166 --> 00:02:45,700
[Warren] All right, so this
is the pork snout and this
is the pork belly.
64
00:02:45,700 --> 00:02:48,367
Little bit of salt, little
bit of garlic and then
add the water.
65
00:02:48,367 --> 00:02:49,367
[Guy] How long is it
just gonna simmer?
66
00:02:49,367 --> 00:02:50,367
[Warren] About three hours.
67
00:02:50,367 --> 00:02:51,700
This was a traditional dish?
68
00:02:51,700 --> 00:02:52,867
This is a traditional dish.
69
00:02:52,867 --> 00:02:56,166
So we've got our cooked,
cooled pork snout pork belly.
70
00:02:56,166 --> 00:02:58,367
And now we're gonna grind it
for the sisig.
71
00:02:58,367 --> 00:03:00,000
-Now what?
-We're gonna add the
bell peppers.
72
00:03:00,000 --> 00:03:00,533
-Now what?
-We're gonna add the
bell peppers.
73
00:03:00,533 --> 00:03:02,500
Jalapenos, red onions.
74
00:03:02,500 --> 00:03:04,100
Then we're throwing it
on the flat top.
75
00:03:04,100 --> 00:03:06,000
-Where are we at now?
-So this is the garlic crema.
76
00:03:06,000 --> 00:03:07,066
[Warren] Little bit of oil,
77
00:03:07,066 --> 00:03:08,467
-[Guy] Garlic.
-[Warren] bunch of
curry garlic.
78
00:03:08,467 --> 00:03:10,867
[Warren] Garlic powder
and ton of salt.
79
00:03:10,867 --> 00:03:12,500
They're cooked off for
about 20 minutes.
80
00:03:12,500 --> 00:03:14,600
-[Guy] Mix it with the crema?
-[Warren] Yeah, grade A
sour cream.
81
00:03:14,600 --> 00:03:15,867
No grade B here.
82
00:03:15,867 --> 00:03:17,100
[Warren] Beef hotdog.
83
00:03:17,100 --> 00:03:19,634
-Garlic crema, the sisig.
-Whoa.
84
00:03:20,166 --> 00:03:22,100
Oh, boy. Oh, boy.
85
00:03:22,100 --> 00:03:24,500
-Pickled red onions.
-Beautiful.
86
00:03:24,500 --> 00:03:25,867
Sliced red radish.
87
00:03:25,867 --> 00:03:27,166
Green onions.
88
00:03:27,166 --> 00:03:29,000
-Calamansi.
-Whatever that is.
89
00:03:29,000 --> 00:03:30,000
It's a Filipino citrus.
90
00:03:30,000 --> 00:03:30,100
It's a Filipino citrus.
91
00:03:30,100 --> 00:03:32,066
-For chicharon.
-More crunch.
92
00:03:36,967 --> 00:03:39,266
It eats bigger than probably
any hotdog I've ever had.
93
00:03:39,266 --> 00:03:40,900
But that sisig right on top,
94
00:03:41,967 --> 00:03:44,266
it's crunchy, it's tender.
95
00:03:44,266 --> 00:03:45,634
I'd want a whole
sandwich of that.
96
00:03:46,367 --> 00:03:47,367
Still sticking to it?
97
00:03:47,367 --> 00:03:49,533
-No snout on the menu.
-No snout. Why?
98
00:03:49,533 --> 00:03:51,634
-Few years ago, it was kind
of hard to source.
-[Guy] Okay.
99
00:03:51,634 --> 00:03:53,266
So recently we...
100
00:03:53,266 --> 00:03:54,700
You ran out of snout.
101
00:03:54,700 --> 00:03:56,266
-Ran out of snout.
-But ton of belly...
102
00:03:56,266 --> 00:03:57,467
Ton of belly.
103
00:03:57,467 --> 00:03:59,100
So what is the basis
of the menu now?
104
00:03:59,100 --> 00:04:00,000
-[Warren] More classic
Filipino items Yeah.
-Filipino stuff, okay.
105
00:04:00,000 --> 00:04:01,700
-[Warren] More classic
Filipino items Yeah.
-Filipino stuff, okay.
106
00:04:01,700 --> 00:04:04,166
[Guy] All right, tell me about
lumpia. This food cigar.
107
00:04:04,166 --> 00:04:05,867
It's... It's pretty classic...
108
00:04:05,867 --> 00:04:08,500
-It's about the longest lumpia
I've ever seen.
-[Warren] Yeah.
109
00:04:08,500 --> 00:04:10,000
[man] Lumpia, table thirteen.
110
00:04:10,000 --> 00:04:12,800
I had the lumpia.
It's spot on Filipino.
111
00:04:14,367 --> 00:04:16,867
With the uh, lumpia mix,
it's got pork, carrots,
112
00:04:16,867 --> 00:04:19,600
pureed red onions,
ground celery,
113
00:04:19,600 --> 00:04:22,000
soy sauce, vinegar,
little bit of eggs.
114
00:04:22,700 --> 00:04:24,600
Garlic and black pepper.
115
00:04:24,600 --> 00:04:29,066
Mix thoroughly, we're gonna
start rolling our lumpia
in rice papers.
116
00:04:29,066 --> 00:04:30,000
A little egg wash
to close them up.
117
00:04:30,000 --> 00:04:30,700
A little egg wash
to close them up.
118
00:04:30,700 --> 00:04:33,734
Then we're just gonna drop
it in the frier for three
to four minutes.
119
00:04:35,467 --> 00:04:36,634
[Nataline] Lumpia.
120
00:04:36,634 --> 00:04:39,066
It's delicious, first of all.
121
00:04:39,066 --> 00:04:42,867
That crunch that you get
on that first bite is amazing.
122
00:04:42,867 --> 00:04:44,367
The pork had a lot
of flavor in it.
123
00:04:44,367 --> 00:04:46,166
The levels of
spice is perfect.
124
00:04:46,166 --> 00:04:47,634
But I can't believe that
everybody who'd walk in here
125
00:04:47,634 --> 00:04:48,867
would understand
what lumpia is.
126
00:04:48,867 --> 00:04:50,467
They get it mixed up with
spring rolls...
127
00:04:50,467 --> 00:04:52,900
Yeah, that's what I
was gonna say. Egg roll,
spring roll.
128
00:04:53,867 --> 00:04:56,500
-Oh, that's nice.
-Pork belly rice bowl.
129
00:04:56,500 --> 00:04:59,700
Little place, fly by, you'd
never know you passed it.
130
00:04:59,700 --> 00:05:00,000
-A lot has changed
for you too.
-A lot of stuff, yeah.
131
00:05:00,000 --> 00:05:01,734
-A lot has changed
for you too.
-A lot of stuff, yeah.
132
00:05:01,734 --> 00:05:03,100
-Got married.
-Yeah.
133
00:05:03,100 --> 00:05:04,066
And you have kids.
134
00:05:04,066 --> 00:05:05,166
[Warren] Two kids.
135
00:05:05,166 --> 00:05:06,533
-[Warren] And a restaurant.
-[Guy] And a restaurant.
136
00:05:06,533 --> 00:05:09,867
-So you were in K-Town,
now where are you?
-Rancho Cucamonga.
137
00:05:09,867 --> 00:05:12,000
-It's part of a food hall.
-Yeah.
138
00:05:12,000 --> 00:05:14,700
-What's the name
of this place?
-Haven City Market.
139
00:05:14,700 --> 00:05:18,367
Coming to rancho, plenty
of space for people
to eat and sit.
140
00:05:18,367 --> 00:05:22,100
I drive an hour to get here.
So you know the food
is good.
141
00:05:22,100 --> 00:05:24,367
Is the kitchen bigger than
this table?
142
00:05:24,367 --> 00:05:25,266
Irk...
143
00:05:26,467 --> 00:05:29,367
When I tell you tight spot
in Triple D time,
144
00:05:29,367 --> 00:05:30,000
this is about as tight
as they come.
145
00:05:30,000 --> 00:05:30,900
this is about as tight
as they come.
146
00:05:31,266 --> 00:05:33,467
Yes, it is.
147
00:05:33,467 --> 00:05:36,000
I think I was wearing
red in that show also.
148
00:05:36,000 --> 00:05:37,800
No, I was wearing tablecloth.
149
00:05:38,967 --> 00:05:40,166
I'm wearing half of that.
150
00:05:40,867 --> 00:05:42,066
[Guy] And coming up...
151
00:05:42,066 --> 00:05:43,333
Plating spicy pork fries.
152
00:05:43,333 --> 00:05:46,166
[Guy] ...it's not just me
who's rocking red
at this place.
153
00:05:46,166 --> 00:05:47,734
What gives the
pork the red hue?
154
00:05:47,734 --> 00:05:51,166
[Guy] And the cultural
twisties throwing out
are making me dizzy.
155
00:05:51,166 --> 00:05:53,266
Just when I think,
we're gonna go Filipino
you're gonna go American
156
00:05:53,266 --> 00:05:54,867
we go American, then Filipino.
157
00:05:54,867 --> 00:05:56,166
I need to get down with this.
158
00:05:59,867 --> 00:06:03,100
[Guy] There's a lot
to catchup on at this Filipino
fusion joint
159
00:06:03,100 --> 00:06:05,533
I visited back in 2016,
160
00:06:05,533 --> 00:06:10,467
between wedding bells,
kids and a huge move,
but it didn't stop there.
161
00:06:10,467 --> 00:06:12,266
[Warren] Plating pork
belly rice bowl.
162
00:06:12,266 --> 00:06:14,166
-You changed menu
a little bit?
-Yep.
163
00:06:14,166 --> 00:06:16,867
[Warren] We streamlined a lot
of the things that
we have now.
164
00:06:16,867 --> 00:06:19,266
[man] Warren really sticks
to the idea of his perspective
165
00:06:19,266 --> 00:06:21,367
you get to just eat just great
food here all the time.
166
00:06:21,367 --> 00:06:22,634
[Warren]
Plating the Milkfish plate.
167
00:06:22,634 --> 00:06:24,600
We still have the fries,
we still have the grilled
cheese.
168
00:06:24,600 --> 00:06:25,867
[Guy]
Pork adobo grilled cheese.
169
00:06:25,867 --> 00:06:27,490
The dish that got me was
the grilled cheese sandwich.
170
00:06:27,490 --> 00:06:28,467
The dish that got me was
the grilled cheese sandwich.
171
00:06:28,467 --> 00:06:30,233
I've never seen
one like that before.
172
00:06:31,734 --> 00:06:33,734
-What are we into now?
-The pork adobo
grilled cheese.
173
00:06:33,734 --> 00:06:36,266
-Like Mexican pork adobo?
-Uh, Filipino pork adobo.
174
00:06:36,266 --> 00:06:38,700
-Filipino pork adobo.
-This is a Filipino
pork adobo. Okay.
175
00:06:38,700 --> 00:06:43,266
So we have cubed pork butt,
soy sauce, sugarcane vinegar,
bay leaves
176
00:06:43,266 --> 00:06:45,367
pureed garlic and
then black pepper.
177
00:06:45,367 --> 00:06:46,867
This is gonna cook
for three hours.
178
00:06:46,867 --> 00:06:49,000
-[Guy] Till it's shred...
-[Warren] Till it's
shreddable, yeah.
179
00:06:49,000 --> 00:06:51,533
[Warren] We're gonna reheat
our pork adobo, put it on top
of the cheese.
180
00:06:52,000 --> 00:06:53,333
Garlic crema on top.
181
00:06:57,500 --> 00:06:59,500
[Guy] It's a grilled
cheese plus plus.
182
00:06:59,500 --> 00:07:01,700
Super creamy, that garlic sour
cream's in there.
183
00:07:01,700 --> 00:07:06,500
The depth of flavor that you
add with this adobo really
takes it to the next level.
184
00:07:06,500 --> 00:07:09,533
It's just really well seasoned
delicious pork.
185
00:07:10,266 --> 00:07:11,734
Pork adobo grilled cheese.
186
00:07:11,734 --> 00:07:14,166
You know the grilled cheese
sandwiches, stuff like
that but,
187
00:07:14,166 --> 00:07:16,600
you can appreciate the flavors
of the adobo that's in there.
188
00:07:16,600 --> 00:07:18,166
The spicy pork, fantastic.
189
00:07:18,166 --> 00:07:21,000
I love it, it goes back
to your root with a little
bit of extra.
190
00:07:22,266 --> 00:07:24,000
[Warren] Spicy pork fries
table 18.
191
00:07:24,000 --> 00:07:25,734
This is spicy pork fries.
192
00:07:27,500 --> 00:07:29,867
-[Guy] What gives the pork
the red hue?
-[Warren] Red food coloring.
193
00:07:29,867 --> 00:07:31,634
-And why is that?
-It's a Filipino thing.
194
00:07:31,634 --> 00:07:33,166
So break it down.
195
00:07:33,166 --> 00:07:37,100
[Warren] Soy sauce, vinegar,
red food coloring,
black pepper, cayenne pepper,
196
00:07:37,100 --> 00:07:39,600
garlic, salt and sugar.
197
00:07:39,600 --> 00:07:43,166
And we're gonna whisk
and then we're gonna add
it to the ground pork.
198
00:07:43,166 --> 00:07:46,500
Make sure we get it mixed
evenly and this could be
cooked right away.
199
00:07:46,500 --> 00:07:49,734
We cook this on the griddle
and should be done between
four, five minutes.
200
00:07:50,700 --> 00:07:52,734
Now we're doing the,
uh, chipotle aioli.
201
00:07:52,734 --> 00:07:56,166
Chipotle in adobo sauce,
vinegar, sugar,
202
00:07:56,166 --> 00:07:57,490
salt, parsley, cayenne,
203
00:07:57,490 --> 00:07:58,367
salt, parsley, cayenne,
204
00:07:58,367 --> 00:08:00,166
black pepper, pureed garlic.
205
00:08:02,634 --> 00:08:04,100
Add it to the mayonnaise.
206
00:08:05,734 --> 00:08:08,467
To complete the dish,
we're gonna make the, uh
carrot habanero sauce.
207
00:08:08,467 --> 00:08:11,166
Tomatoes, habaneros, carrots.
208
00:08:11,600 --> 00:08:13,266
Guajillo chili peppers,
209
00:08:13,266 --> 00:08:17,367
salt, garlic, black pepper,
add water.
210
00:08:17,367 --> 00:08:20,467
It's gonna simmer for
45 minutes to an hour
and then we blend it.
211
00:08:22,166 --> 00:08:23,867
Add some fries and
sauce it up.
212
00:08:23,867 --> 00:08:26,867
Chipotle aioli, spicy pork,
carrot habanero sauce,
213
00:08:26,867 --> 00:08:27,490
pickled jalapenos,
green onions
214
00:08:27,490 --> 00:08:29,166
pickled jalapenos,
green onions
215
00:08:29,166 --> 00:08:30,533
toasted sesame seeds.
216
00:08:32,000 --> 00:08:34,066
-[Guy] This is Filipino fusion
right there.
-[Warren] Yes.
217
00:08:34,066 --> 00:08:35,533
-This is delicious.
-Thank you.
218
00:08:35,867 --> 00:08:37,333
Spicy pork fries.
219
00:08:37,333 --> 00:08:40,266
There's like a nice sweet
flavor to and it was put
on top of fries, gives you
220
00:08:40,266 --> 00:08:43,000
little bit of everything,
a little sweet, a little
salty, a little heat.
221
00:08:43,000 --> 00:08:46,233
The carrot habanero,
it was sweeter. So it went
very well with the spice.
222
00:08:48,166 --> 00:08:50,000
How sad where people
when you left K-town?
223
00:08:50,000 --> 00:08:52,500
Actually a lot of people
have come to Rancho.
224
00:08:52,500 --> 00:08:54,533
-[Guy] They make the drive?
That's awesome.
-Yeah.
225
00:08:56,100 --> 00:08:57,490
-Spicy pork fries.
-Yeah.
226
00:08:57,490 --> 00:08:58,100
-Spicy pork fries.
-Yeah.
227
00:08:58,100 --> 00:09:02,467
People say is it worth
driving to the new location?
And I'm like, "Yes, go."
228
00:09:02,467 --> 00:09:03,734
You're doing something
nobody is touching.
229
00:09:03,734 --> 00:09:04,900
-Thank you.
-Excellent.
230
00:09:07,600 --> 00:09:09,700
[Guy] And coming up
in Santa Monica,
231
00:09:09,700 --> 00:09:11,700
burgers and
beer battered fish...
232
00:09:11,700 --> 00:09:12,600
I like that.
233
00:09:12,600 --> 00:09:14,367
[Guy]
...fit for a body builder.
234
00:09:14,367 --> 00:09:16,467
From now on,
it's the Governator.
235
00:09:16,467 --> 00:09:19,266
Governator, Triple D Nation
order up.
236
00:09:19,266 --> 00:09:20,634
Enjoy.
237
00:09:23,467 --> 00:09:26,467
[Guy] When I'm cruising
through a beach town anywhere
in America
238
00:09:26,467 --> 00:09:28,634
I come across these
funky little places
239
00:09:28,634 --> 00:09:32,634
that make me ask, "Is it
a tourist trap or do the
locals really eat there?"
240
00:09:32,634 --> 00:09:37,533
And when I found this
place during the very first
year of my road trip in 2007
241
00:09:37,533 --> 00:09:41,266
it was pretty obvious
this place is for the locals.
242
00:09:41,266 --> 00:09:43,533
The next time
you're chilling out on PCH...
243
00:09:43,533 --> 00:09:44,533
come check it out.
244
00:09:44,533 --> 00:09:46,066
Patrick's Roadhouse.
245
00:09:47,734 --> 00:09:50,367
Chicken salad sandwich,
onion rings, up.
246
00:09:50,367 --> 00:09:51,394
It commands attention,
there's this big
green building
247
00:09:51,394 --> 00:09:52,467
It commands attention,
there's this big
green building
248
00:09:52,467 --> 00:09:53,900
with a dinosaur on top of it.
249
00:09:53,900 --> 00:09:55,367
You know, it just makes
you wanna come in.
250
00:09:55,367 --> 00:09:57,066
[woman]
French toast combo, up.
251
00:09:57,066 --> 00:10:01,000
This place definitely deserves
to be on Triple D.
It's the best.
252
00:10:01,000 --> 00:10:04,266
It's basically a diner,
but it's like high
quality food.
253
00:10:04,266 --> 00:10:06,367
[Guy] And it's the standard
Bill Fischler setup
254
00:10:06,367 --> 00:10:08,634
the second he walked
into the joint.
255
00:10:08,634 --> 00:10:11,533
It's the early seventies,
this was called Roy's
256
00:10:11,533 --> 00:10:14,100
and my father takes
one bite of his burger
257
00:10:14,100 --> 00:10:16,867
and turns to Roy and says,
"How can you serve
this garbage?"
258
00:10:16,867 --> 00:10:20,533
And Roy said, "Why don't you
buy the place, cook your own
damn hamburger?"
259
00:10:20,900 --> 00:10:21,394
[Guy] So he did.
260
00:10:21,394 --> 00:10:22,467
[Guy] So he did.
261
00:10:22,467 --> 00:10:25,367
And now it's up to
his kids Anthony and Tracey
262
00:10:25,367 --> 00:10:29,266
to measure up, and
I think he'd impressed with
the clientele.
263
00:10:29,266 --> 00:10:33,266
I heard Wilt Chamberlain
used to play volleyball and
come in here.
264
00:10:33,266 --> 00:10:35,166
Lucille Ball has been here.
265
00:10:35,166 --> 00:10:37,066
People know me from
the Pussycat Dolls.
266
00:10:37,066 --> 00:10:38,533
Governator, pick up.
267
00:10:38,533 --> 00:10:41,734
Arnold Schwarzenegger would
come in, of course.
268
00:10:41,734 --> 00:10:46,266
-Did you know that Arnold
used to come in everyday.
-Right.
269
00:10:46,266 --> 00:10:50,066
And, uh there is one dish,
that his mom always
made in Austria.
270
00:10:50,066 --> 00:10:51,394
Came in one day and said,
"Nobody can pronounce
Bauernfruhstuck."
271
00:10:51,394 --> 00:10:54,100
Came in one day and said,
"Nobody can pronounce
Bauernfruhstuck."
272
00:10:54,100 --> 00:10:56,800
So from now
on it's the Governator.
273
00:10:56,800 --> 00:10:59,634
-You chop everything up
that you have around.
-Okay.
274
00:10:59,634 --> 00:11:00,900
And you just put it together.
275
00:11:00,900 --> 00:11:05,467
So, it's really everything
from the kitchen,
the garden the,
276
00:11:05,467 --> 00:11:07,367
-the barn.
-Sausage.
277
00:11:07,367 --> 00:11:10,367
A little bacon, then we
should have a little ham.
278
00:11:10,367 --> 00:11:12,367
We put some American
cheese in there.
279
00:11:13,467 --> 00:11:14,467
Wow!
280
00:11:17,266 --> 00:11:18,166
I like that.
281
00:11:18,166 --> 00:11:20,367
This is called
the Bauernfruhstuck.
282
00:11:21,066 --> 00:11:21,394
It's great.
283
00:11:21,394 --> 00:11:22,000
It's great.
284
00:11:22,000 --> 00:11:24,867
Whatever Guy eats,
everybody wants to eat.
285
00:11:24,867 --> 00:11:27,533
So the Governator
just blew up.
286
00:11:27,533 --> 00:11:29,000
Governator special.
287
00:11:29,000 --> 00:11:31,166
I know Arnold had
like three of them a day
288
00:11:31,166 --> 00:11:33,533
and I couldn't get
through a quarter of one.
289
00:11:34,266 --> 00:11:36,166
[Tracey] Strawberry Nutella
pancakes.
290
00:11:36,166 --> 00:11:38,734
I'm a big breakfast fan
so that's what I have here.
291
00:11:38,734 --> 00:11:40,467
And they serve
breakfast all day.
292
00:11:40,467 --> 00:11:41,634
[Tracey] Kill burger ready.
293
00:11:41,634 --> 00:11:42,967
Best burger in town.
294
00:11:42,967 --> 00:11:44,867
Dijon Plum Burger ready.
295
00:11:44,867 --> 00:11:47,533
The plum burger
I had, that was great.
296
00:11:48,266 --> 00:11:50,166
The Dijon Plum Burger.
297
00:11:50,166 --> 00:11:51,394
-Plum jelly.
-Pickles, tomatoes...
298
00:11:51,394 --> 00:11:52,900
-Plum jelly.
-Pickles, tomatoes...
299
00:11:52,900 --> 00:11:55,533
-The mayonnaise,
Dijon mustard.
-The burger, salt and pepper?
300
00:11:55,533 --> 00:11:56,800
Do you think I'm gonna
like it or not?
301
00:11:57,467 --> 00:11:58,967
I think you're gonna like it.
302
00:11:58,967 --> 00:12:00,233
You've got good taste.
303
00:12:00,634 --> 00:12:01,800
Mmm.
304
00:12:02,634 --> 00:12:04,166
[Guy] Wow, that's really good.
305
00:12:04,166 --> 00:12:06,266
Come try the
Plum Dijon Burger.
306
00:12:06,266 --> 00:12:08,467
We go through a lot
of burgers in a day.
307
00:12:08,467 --> 00:12:11,467
Sometimes a hundred.
This is the pot of gold.
308
00:12:11,467 --> 00:12:15,467
Two big patties, one with
a nice cheddar cheese
slice on top
309
00:12:15,467 --> 00:12:16,634
sunny side egg on the other.
310
00:12:16,634 --> 00:12:18,000
That's what you find
at the end of the rainbow.
311
00:12:19,634 --> 00:12:21,266
[Tracey] There are eight
ounces of patty,
312
00:12:21,266 --> 00:12:21,394
white pepper, black pepper,
seasoning salt.
313
00:12:21,394 --> 00:12:24,867
white pepper, black pepper,
seasoning salt.
314
00:12:26,166 --> 00:12:29,367
Cheddar cheese to melt,
applewood smoked bacon.
315
00:12:29,367 --> 00:12:30,967
We're gonna cook
the egg right now,
316
00:12:30,967 --> 00:12:34,233
we take water and it
steams under the lid.
317
00:12:36,367 --> 00:12:37,967
And we're ready to plate.
318
00:12:37,967 --> 00:12:40,066
Put the hoisin on both sides.
319
00:12:40,066 --> 00:12:42,867
Dijon Mustad, I'm gonna put
my onion on.
320
00:12:42,867 --> 00:12:45,734
One on this side,
one on the other side.
321
00:12:45,734 --> 00:12:49,333
Applewood smoked bacon,
put the egg on, there
you have it.
322
00:12:50,266 --> 00:12:51,394
I have the Pot of Gold Burger.
323
00:12:51,394 --> 00:12:52,533
I have the Pot of Gold Burger.
324
00:12:52,533 --> 00:12:56,166
The yolk just like spilled off
the edges, so it's kind of
like the best of both worlds
325
00:12:56,166 --> 00:12:58,800
you get your breakfast, lunch.
326
00:12:58,800 --> 00:13:02,634
Sweet, savory, hot, a nice
mixture of flavors.
327
00:13:02,634 --> 00:13:05,066
[Tracey] Here we have
our fish and chips.
328
00:13:05,066 --> 00:13:09,734
I love the fish and chips,
it's really fluffy and the
batter's perfect.
329
00:13:09,734 --> 00:13:15,166
We use Icelandic cod,
wild caught cod and we make
our own homemade beer batter.
330
00:13:15,166 --> 00:13:17,634
We mix the corn
flour starch mix
331
00:13:17,634 --> 00:13:20,367
with water and we're
gonna add the beer.
332
00:13:20,367 --> 00:13:21,394
This is black pepper, oregano,
333
00:13:21,394 --> 00:13:23,066
This is black pepper, oregano,
334
00:13:23,066 --> 00:13:24,166
seasoning salt,
335
00:13:24,867 --> 00:13:26,266
and we're ready.
336
00:13:26,266 --> 00:13:28,367
Portion the cod into pieces
337
00:13:28,367 --> 00:13:30,734
soak it into the beer batter
338
00:13:30,734 --> 00:13:32,266
take it over to the fryer
339
00:13:32,266 --> 00:13:35,734
and we cook it at the
same time that we do the
hand-cut French fries.
340
00:13:37,066 --> 00:13:38,533
Golden brown. Perfect.
341
00:13:40,266 --> 00:13:41,967
Fish and chips, up.
342
00:13:41,967 --> 00:13:46,100
It's flaky, they have the
right balance of texture
343
00:13:46,100 --> 00:13:48,867
and moisture which is
really hard to get with fish.
344
00:13:48,867 --> 00:13:51,394
I love the chips and I like
the batter on the fish,
345
00:13:51,394 --> 00:13:51,734
I love the chips and I like
the batter on the fish,
346
00:13:51,734 --> 00:13:54,734
it's crispy and the fish
is tasty, that's great.
347
00:13:54,734 --> 00:13:59,000
To be a part of the very
beginning of Triple D
was just amazing.
348
00:13:59,000 --> 00:14:01,967
It wasn't famous at that
time, I guess we were
the third one.
349
00:14:01,967 --> 00:14:04,800
[Guy] So the next time you
find yourself driving
in a convertible
350
00:14:04,800 --> 00:14:06,266
with a diving helmet on
351
00:14:06,266 --> 00:14:09,066
come on in and check it
out, they give discounts for
people like us.
352
00:14:09,066 --> 00:14:10,066
Koo-Koo.
353
00:14:11,734 --> 00:14:14,266
It's good to see the
Triple D Nation here.
354
00:14:14,266 --> 00:14:15,867
The fact that it stood
the test of time,
355
00:14:15,867 --> 00:14:18,734
people have really gravitated
to it and kept it alive.
356
00:14:18,734 --> 00:14:19,900
You have to come here.
357
00:14:19,900 --> 00:14:21,166
-Great job, man. Thank you.
-Thanks.
358
00:14:23,867 --> 00:14:25,734
[Guy] Up next in Boulder
Colorado...
359
00:14:25,734 --> 00:14:28,467
What is this cave man
pizza operation?
360
00:14:28,467 --> 00:14:30,533
[Guy] ...a joint raising
the bar on bar food.
361
00:14:30,533 --> 00:14:31,433
Oh, boy.
362
00:14:31,433 --> 00:14:33,967
And classics with a culinary
curve ball.
363
00:14:33,967 --> 00:14:36,333
-We do our own thing.
-You do, do your own thing.
364
00:14:38,967 --> 00:14:42,533
So, I'm here in Boulder,
home of the University
of Colorado Buffaloes.
365
00:14:42,533 --> 00:14:46,467
Now in a town like this,
you'd expect to find a few
college hangouts where they're
366
00:14:46,467 --> 00:14:48,166
serving typical bar food.
367
00:14:48,166 --> 00:14:50,867
And I certainly
did back in 2011
368
00:14:50,867 --> 00:14:53,000
but this one was
a little different.
369
00:14:53,000 --> 00:14:55,600
Scratch-making dough and
using grass-fed beef.
370
00:14:55,600 --> 00:14:57,867
And I'm not the only
one digging this joint.
371
00:14:57,867 --> 00:15:00,367
It's still so popular
they're celebrating,
372
00:15:00,367 --> 00:15:02,734
get this, a century
of service.
373
00:15:03,266 --> 00:15:04,533
This is the Sink.
374
00:15:07,166 --> 00:15:08,700
I got a Cowboy Reuben ready.
375
00:15:08,700 --> 00:15:12,266
I love the Sink, I have
been coming here before
even Guy came.
376
00:15:12,266 --> 00:15:14,100
[man]
Picking up a Bourbon Jalapeno.
377
00:15:14,100 --> 00:15:18,166
Between the food and just
the vibe in the history, there
is no other place like it
378
00:15:18,166 --> 00:15:19,166
anywhere else in the country.
379
00:15:19,166 --> 00:15:20,634
[man]
We got the Buff Mac ready.
380
00:15:20,634 --> 00:15:23,700
My family has actually been
coming here since it opened
in 1923.
381
00:15:23,700 --> 00:15:25,467
It's the hundredth anniversary
of the Sink.
382
00:15:25,467 --> 00:15:29,867
[Guy] That's a lot for owners,
Tell Jones and Mark and
Chris Heinritz to celebrate.
383
00:15:29,867 --> 00:15:36,000
They may not have started
this institution, but they've
kept it going since 1992.
384
00:15:36,000 --> 00:15:37,042
We see ourselves more
as curators
of a public domain
385
00:15:37,042 --> 00:15:39,000
We see ourselves more
as curators
of a public domain
386
00:15:39,000 --> 00:15:41,467
than owners of this
particular restaurant.
387
00:15:41,467 --> 00:15:44,734
I remember actually when
they took over the Sink and
they've been running
388
00:15:44,734 --> 00:15:46,000
a great show ever since.
389
00:15:46,000 --> 00:15:47,266
[woman] Buddha Basil Pizza.
390
00:15:47,266 --> 00:15:50,867
The Buddha's great,
it's perfectly sweet
and savory.
391
00:15:50,867 --> 00:15:55,600
The Ugly Crust Pizza
is a staple of the Sink
in itself. It's classic.
392
00:15:55,600 --> 00:15:57,734
-[Guy] What are we into?
-A sesame honey pizza dough.
393
00:15:57,734 --> 00:15:59,467
-Let's go.
-White all-purpose flour,
394
00:15:59,467 --> 00:16:02,467
-salt sesame seeds, sugar.
-[Guy] And this
makes a pizza?
395
00:16:02,467 --> 00:16:03,367
Makes a great pizza.
396
00:16:03,367 --> 00:16:05,066
-[Guy] Incorporate all that.
-That's right.
397
00:16:05,066 --> 00:16:07,042
-Add the yeast oil
honey water combo.
-That's correct.
398
00:16:07,042 --> 00:16:08,367
-Add the yeast oil
honey water combo.
-That's correct.
399
00:16:08,367 --> 00:16:09,467
Mix, mix, mix.
400
00:16:09,467 --> 00:16:11,600
-[Guy] Let it proof up
a couple of times.
-Just once.
401
00:16:11,600 --> 00:16:13,367
-[Guy] What are
we into brother?
-This is a walnut pesto.
402
00:16:13,367 --> 00:16:15,266
-As opposed to your...
pine nuts.
-Pin nuts, typically.
403
00:16:15,266 --> 00:16:17,100
-Served with organic basil.
-Smells good.
404
00:16:17,100 --> 00:16:18,867
-Toasted walnuts.
-Test these...
405
00:16:18,867 --> 00:16:21,000
Some garlic clove,
grated parmesan cheese.
406
00:16:21,000 --> 00:16:22,367
What're these little cups
that you keep pouring out of?
407
00:16:22,367 --> 00:16:24,600
Compostable
products that we use.
408
00:16:24,600 --> 00:16:26,634
-I like it.
-Salt pepper mix,
bit of lemon juice.
409
00:16:26,634 --> 00:16:28,433
Always need some acid.
410
00:16:29,467 --> 00:16:31,500
Extra virgin olive oil,
you're gonna taste this?
411
00:16:31,500 --> 00:16:33,066
[Guy] Of course,
I wanna taste this.
412
00:16:35,467 --> 00:16:36,333
That's awesome.
413
00:16:37,000 --> 00:16:37,042
This is called the Ugly Crust.
414
00:16:37,042 --> 00:16:38,367
This is called the Ugly Crust.
415
00:16:38,367 --> 00:16:41,266
-[Guy] You take it right out
of this tub, cut it.
-Bit more flour.
416
00:16:41,266 --> 00:16:42,100
[Guy] Send it.
417
00:16:45,734 --> 00:16:47,100
Did you hear that?
418
00:16:47,100 --> 00:16:48,166
Cut a little bit off.
419
00:16:48,166 --> 00:16:51,700
What is this caveman
pizza operation you have?
420
00:16:51,700 --> 00:16:53,634
Stretch it out, dog it.
421
00:16:53,634 --> 00:16:57,600
Two sauces, pizza sauce
and pesto. Mix the
two together.
422
00:16:57,600 --> 00:16:59,100
Love red sauce
and pesto together.
423
00:16:59,100 --> 00:17:02,500
Shredded mozzarella,
fresh tomatoes, fresh spinach,
roasted garlic,
424
00:17:02,500 --> 00:17:04,166
artichoke hearts,
chopped tofu.
425
00:17:04,166 --> 00:17:06,867
-[Guy] Brush it with
garlic oil.
-Toasted garlic on the edge.
426
00:17:06,867 --> 00:17:07,042
That's a monster pie, man.
427
00:17:07,042 --> 00:17:08,967
That's a monster pie, man.
428
00:17:08,967 --> 00:17:11,266
Just a tiny bit of parm.
Take that over to the oven.
429
00:17:11,266 --> 00:17:13,000
All right, you just fan it
out like that?
430
00:17:13,000 --> 00:17:16,867
Crimp it up and we're doing
500 degrees, eight
or nine minutes.
431
00:17:16,867 --> 00:17:18,867
It's huge. How do you fit it
in a pizza box?
432
00:17:18,867 --> 00:17:21,066
Give it a little fresh basil,
there you go.
433
00:17:23,166 --> 00:17:27,533
Nice and fresh and wholesome.
A lot of flavor.
Pesto and marinara
434
00:17:27,533 --> 00:17:28,500
go together so well.
435
00:17:28,500 --> 00:17:30,600
[Guy] This Ugly Crust,
very enticing.
436
00:17:30,600 --> 00:17:32,367
Garlic and honey, I didn't
know they'd go together.
437
00:17:32,367 --> 00:17:33,900
-Nice job, man...
Good pie.
-Thanks.
438
00:17:35,166 --> 00:17:37,042
-[man] Margherita Pizza.
-The Ugly Crust Pizza is just
Sink specific.
439
00:17:37,042 --> 00:17:39,266
-[man] Margherita Pizza.
-The Ugly Crust Pizza is just
Sink specific.
440
00:17:39,266 --> 00:17:44,100
It's one of a kind and the
flavor combinations that
they put on there, it's crazy.
441
00:17:44,100 --> 00:17:46,266
[woman] Goat Pizza for y'all.
442
00:17:46,266 --> 00:17:50,100
[Guy] And while the crust
may be the same, the guy
cooking it is not.
443
00:17:50,100 --> 00:17:52,467
Now, it's Chris Cunningham
who's behind the line.
444
00:17:53,533 --> 00:17:55,367
So we're making the
Goat Pizza today.
445
00:17:55,367 --> 00:17:57,467
We're gonna start by
caramelizing some onions.
446
00:17:57,467 --> 00:17:59,533
Little bit of salt,
some malt vinegar
447
00:17:59,533 --> 00:18:02,166
ale beer, brown sugar,
black pepper.
448
00:18:02,166 --> 00:18:06,066
These are cooked down
low and slow for about
thirty to forty five minutes.
449
00:18:06,066 --> 00:18:07,042
Next we're gonna make
our honey truffle.
450
00:18:07,042 --> 00:18:07,700
Next we're gonna make
our honey truffle.
451
00:18:07,700 --> 00:18:10,266
We're gonna start
with some olive oil,
black truffles,
452
00:18:10,266 --> 00:18:14,500
add a little bit of salt and
it will really bring the smell
out of the truffle.
453
00:18:14,500 --> 00:18:17,066
Add in the honey, bring this
to a light simmer
454
00:18:17,066 --> 00:18:20,500
then we're gonna turn it off,
let it cool down and
we're ready for the pizza.
455
00:18:20,500 --> 00:18:23,967
Next we have our pizza
dough, brush it down with
the garlic oil.
456
00:18:23,967 --> 00:18:28,000
Seasoning, dried basil,
toasted garlic,
black pepper, salt.
457
00:18:28,000 --> 00:18:32,700
Mozzarella, goat cheese,
apples, our onions that
we just made.
458
00:18:32,700 --> 00:18:36,634
Little bit of mozzarella just
on top. Now we go to the oven.
459
00:18:36,634 --> 00:18:37,042
Put some arugula on top,
honey truffle, drizzle
it all over top.
460
00:18:37,042 --> 00:18:40,700
Put some arugula on top,
honey truffle, drizzle
it all over top.
461
00:18:40,700 --> 00:18:42,700
Yeah. Goat up.
462
00:18:42,700 --> 00:18:46,367
The Goat is amazing, it's
got that freshness
with Arugula.
463
00:18:46,367 --> 00:18:49,166
And all held together with
a creamy middle with the
goat cheese.
464
00:18:49,166 --> 00:18:52,467
There's a sweet thing
happening in the middle there,
it's a good bite.
465
00:18:52,467 --> 00:18:57,266
The Goat pizza is delicious,
but anything you come
here for
466
00:18:57,266 --> 00:18:59,166
you're gonna have a good
time and enjoy it.
467
00:18:59,166 --> 00:19:01,367
Ron, how are you looking?
You got your burgers going?
468
00:19:02,166 --> 00:19:04,700
Mmm. Oh, boy. Jalapeno.
469
00:19:04,700 --> 00:19:06,734
Oh, that's hot.
That grass-fed beef...
470
00:19:06,734 --> 00:19:07,042
You can pick up the
true rich beef flavor.
471
00:19:07,042 --> 00:19:09,066
You can pick up the
true rich beef flavor.
472
00:19:09,066 --> 00:19:12,000
The amount of jalapenos...
On the ridiculous side.
473
00:19:12,000 --> 00:19:13,867
-Awesome job, bro.
-Thanks.
474
00:19:13,867 --> 00:19:16,266
[man] Picking up a veggie
burger with Caesar salad.
475
00:19:16,266 --> 00:19:18,367
Guy had a great
burger last time
476
00:19:18,367 --> 00:19:21,000
but you know, I think
he'd actually like the
veggie burger.
477
00:19:21,000 --> 00:19:23,233
The veggie burger is one
of the best ones
that they have.
478
00:19:24,367 --> 00:19:27,166
[Chris] First we're gonna
start with some cooked lentils
479
00:19:27,166 --> 00:19:30,967
white rice that's cooked,
oats, roasted poblano peppers,
480
00:19:30,967 --> 00:19:35,166
some roasted red peppers,
fresh chopped spinach,
little bit of salt
481
00:19:35,166 --> 00:19:37,042
cumin, black pepper,
gluten-free flour.
482
00:19:37,042 --> 00:19:37,634
cumin, black pepper,
gluten-free flour.
483
00:19:38,867 --> 00:19:41,700
We'll get it all scooped out
and make patties out of this.
484
00:19:41,700 --> 00:19:44,000
Let's go ahead and get the
balsamic onions working.
485
00:19:44,000 --> 00:19:45,600
Spread them on top
of the patty.
486
00:19:45,600 --> 00:19:49,266
Little bit of goat cheese,
arugula on the bottom
487
00:19:49,266 --> 00:19:53,266
little bit of chipotle aioli
on top, there we go.
488
00:19:53,266 --> 00:19:56,066
Roasted veggie burger up,
Triple D Nation.
489
00:19:56,066 --> 00:19:59,500
Everyone is coming with
a grounded patty. This is like
you actually get the pieces of
490
00:19:59,500 --> 00:20:01,000
vegetable in there.
491
00:20:01,000 --> 00:20:04,367
When you have the
caramelized onions and then
that goat cheese on it
492
00:20:04,367 --> 00:20:07,042
the combination just
really amplifies
the veggie patty.
493
00:20:07,042 --> 00:20:07,634
the combination just
really amplifies
the veggie patty.
494
00:20:07,634 --> 00:20:10,734
Mac and cheese,
right here for you.
495
00:20:10,734 --> 00:20:13,600
Scratch making it,
organic grass-fed beef...
496
00:20:13,600 --> 00:20:15,867
What sets us apart,
we do our own thing.
497
00:20:15,867 --> 00:20:17,233
You do, do your own thing.
498
00:20:19,734 --> 00:20:21,367
Three hamburgers,
hold the egg.
499
00:20:21,367 --> 00:20:23,500
I'll tell you, it's a long
and winding journey
500
00:20:23,500 --> 00:20:25,367
hitting up all the
old Triple D joints.
501
00:20:25,367 --> 00:20:27,533
Grilled cheese for
our Triple D fam.
502
00:20:27,533 --> 00:20:29,600
Goat up for Triple D Nation.
503
00:20:29,600 --> 00:20:32,734
And I'm enjoying every stop
along the way.
504
00:20:32,734 --> 00:20:35,500
This is a specialty
that Guy had the last time
when he was here.
505
00:20:35,500 --> 00:20:37,042
We're with The Food Network
and we're doing a
506
00:20:37,042 --> 00:20:37,367
We're with The Food Network
and we're doing a
507
00:20:37,367 --> 00:20:40,100
profile on a show called
Diners, Drive-Ins and Dives.
508
00:20:40,100 --> 00:20:42,867
[man] I got a roasted veggie
burger up for Guy.
509
00:20:42,867 --> 00:20:45,734
Buckle up, 'cause there are
plenty more miles to drive.
510
00:20:48,367 --> 00:20:50,367
[laughs]
511
00:20:56,000 --> 00:20:58,467
Ah! [sighs in relief]
512
00:20:58,467 --> 00:20:59,867
I gotta get another side job.