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.