You know, people are asking me all the time,
"Hey, Guy, that one joint you checked out
in that one city when you were doing Triple D.
How they doing?" You know, I don't know.
We should check it out.
[engine revving]
[Guy] Over the years, I've seen and tasted it all.
This is ridiculous, dude.
But it turns out it was only the beginning.
'Cause Triple D joints have been blowing up,
and we're going back to see what's cooking.
[engine revving]
[Guy] Like on this trip.
We're diving deep for seafood sensations...
I mean, it eats like lobster.
Better than lobster.
[Guy] ...and frying up a lot of fowl.
Four piece fried in the window.
It's a chicken train going to Flavortown.
[imitates train horn blowing]
We've got garlic prawns
and a spicy Thai soup in Los Angeles...
It's like the never-ending bowl over here.
...crispy cutlets in Colorado Springs...
Another one of those swimsuit dishes.
...and up the road in Denver, outrageous oysters...
A punch of just, like, crispy goodness.
[Guy] ...and a tower of chicken...
That could feed a small village.
[Guy] ...with a mile-high attitude.
Mmm.
This is really dynamite.
Familiar faces, new places,
and more off-the-hook flavors.
This is Triple D Nation.
Now, back in 2017, I met up with
a couple of my chef buddies in Los Angeles.
So, Aarti and Jet were judges on Guy's Grocery Games.
We had this crazy chef named Jazz,
she comes in and rocks the house.
And I said, "If you win...
"...then we have to go."
So we went and checked out
Jazz's spicy southern Thai menu.
These days, the food is just as hot,
and the joint's even hotter.
This is Jitlada.
Spicy veg and chicken.
[man] LA has such great Thai restaurants,
but this one stands out for a reason.
I like really rich, complex tastes,
and that's what I really enjoy when I come here.
[man 2] Jitlada's not like any other Thai experience
that you have because it's southern Thai.
[Guy] Southern Thai, brought to LA by Jazz Singsanong
and her brother Tui Sungkamee
back in 2006.
This is the prayers that my brother dream of,
to have southern Thai for Thai people.
[Guy] Sadly, Chef Tui passed away in 2017.
But his daughter Sugar is working next to Jazz,
keeping his legacy alive.
This is the pad Thai chicken.
How long have I known you, Jazz? How many years?
Since 2017.
I've eaten at your restaurant a million times.
When we went there for the Diners, Drive-Ins and Dives visit
-I brought Aarti and Jet with me. -Yeah.
-[both laughing] -[Guy] All right.
What is the basis of southern Thai?
Less, uh, sweet.
Way more spicy.
Okay, so what are we gonna make?
-We're gonna make green curry. -Let's see it.
Serrano chili.
All of that?
-Yes. -Mmm-hmm, yeah.
-Jazz! -[Jet laughs]
[Jazz] Thai chili, garlic.
-Red onion. -Yes.
[Guy] Sri Lanka lime skin.
A little of the lime leaves.
[Jazz] Cilantro.
Half of this is green chili.
[Jazz] Water.
Seeds and everything.
[Guy] So, this is raw.
But for the dish it'll be cooked.
Yes, sir.
I start to make water-mouth.
[Aarti] Salivate, yeah.
That's the word I was looking for.
-Next? -[Jazz] Chicken.
-Fish sauce? -Yeah.
[Guy] The eggplant, bamboo shoots.
Sri Lanka lime leaf.
Bell pepper.
[Guy] And then we do the Thai basil.
More chilis?
Dude.
[Aarti] Oh, my gosh.
It is gonna be so hot.
Oh, dude, that's hot. [laughing] Oh, my God.
It just ate the enamel off my teeth.
[Aarti] But there's so much flavor.
-It's not just spicy. -Yeah.
You know, I can't eat a bunch of food
when I'm doing Triple D because I'll pass out
and I'll go into a full-on food coma,
and I literally was in that.
Green curry, it's so popular right now.
-The more you shovel, the more I shovel. -That's right.
Green curry for Triple D Nation.
[man] Guy absolutely nailed it.
He recommended the green curry.
Thought it was the best one I've ever had in my whole life.
It's a huge menu. I'm still exploring it.
Well, the menu, by the way, reads like
the Encyclopedia Britannica.
How many items are on the menu, Sugar?
Three hundred.
-Three-hundred-forty-three. -[Guy] No, there's not.
-Three-hundred-forty-three. -No, there's not.
-No, it is. -Just so you know,
-I feel like I've had 341. -[Sugar chuckles]
Garlic pepper prawn up.
All right, what did you bring me?
-This is the hot item on the menu these days? -Yes.
We cut, we clean
-and we grill the prawn. -[Guy] Okay.
And how is the sauce made?
[Jazz speaking]
Oh, you put oyster sauce in everything.
[Sugar chuckles]
[Jazz speaking]
The sauce will go on top of the prawn.
That's it. The fried garlic
to make it colorful and beautiful.
[Guy] The prawn is so tender.
I mean, it eats like lobster.
Better than lobster.
All right, well, maybe it's better than lobster.
You made it. I'll listen to what you say.
This is delicious.
[server] Garlic pepper prawns.
[man] The flavorful garlic and pepper sauce
is just out of this world.
All right, so tell me what's new.
Are we any bigger, or is it still a long wait
-outside the door? -[Jazz] No, it two-hour wait
because of the taste of the food.
I think the taste of the food is one thing.
But I also think that your smiley personality...
Aww.
[man 2] The personality of Jazz
matches the personality of the food.
After DDD it exploded.
It's just brought floods of people in,
and it couldn't happen to better people.
Can you say the name correctly for me? It's Jitlada?
-[Jazz] Jitlada. -I say it wrong every time.
And I think everybody says "Jit-lada."
But it's Jitlada.
-Yeah, Jitlada. -Jitlada.
Good. Make sure you remember that.
But no matter how you say it...
When we come back,
the queen herself, Jazz,
will whip up another dish.
Whoa, whoa, whoa, whoa.
-You put 'em all in there? -Dude.
Welcome back. Triple D is here in Hollywood
at this restaurant Jitlada
with my great friends Jet Tila, super chef,
and Aarti Sequeira, curry sister from another mister,
but most importantly, Queen Jazz.
Pose it. Could you...
[Jet and Aarti laugh]
All right, my sister. What are we making next?
Tom yum seafood.
What is this?
[Guy] Let's make the dish. The seafood broth,
-lemongrass? -[Jazz] Lemongrass.
That kinda tastes like cardamom.
[Jazz speaking]
-Tomato, Thai mushroom. -[Guy] Okay.
Snapper, scallops, calamari,
green-lipped mussels and a little bit of shrimp.
Whoa, whoa, whoa, whoa.
[Jet and Aarti laugh]
-[Jet] That's one order of soup right there. -[Aarti] I know.
It's okay, it's just flavor, you know?
-Nothing to be-- -Yeah, just flavor.
[Jet and Aarti laugh]
[Jazz speaking]
-[Guy] Fish sauce? -Yeah.
That's magic right there, man.
[Jazz] Sugar.
How many is this normally for?
-Eighteen people? -[Jazz] For Guy only.
[Guy] Oh, man, look at that.
That looks awesome.
Oh, that's great.
Holy cow, is that good.
-[Guy] The citrus in there. -[Aarti] Yeah.
[Aarti] It's so bright.
-The more we eat... -Yeah.
...the more she fills it back up.
Okay? It's like the never-ending bowl over here.
Spicy mint chicken.
[man] The menu is so huge,
and everything's so delicious,
so you really can't go wrong.
-Can you remember all 343 menu items? -[Jazz] Yes.
-We both know how to cook to-- -Every item?
-You don't have to... -Every item.
Okay, let's try the next one. What else you got?
[Guy] What's in here now?
-What's this? -That's the lotus there.
-That's the lotus stem? -Yes.
What is the name of the soup?
-[Sugar] Coco lotus. -[Guy] So what's in this?
[Jazz speaking]
I steam the fish before I put it in,
because I don't like the fishy smell.
Coconut milk.
Jalapeño.
Bell pepper.
[Guy] And the stems.
[Jazz] Green onion and Serrano.
[Guy] I don't know that I've ever seen
coconut lotus stem soup on a menu.
-No. -I mean, it's not heavy.
It's delicious.
[server] Coco lotus soup.
The tender lotus root, that is so great.
It has a nice sweetness
and complex flavor to it.
The lotus was al dente so it was, like, crunchy
but yet tender.
So it was the perfect balance.
This is one of the best Thai experiences I've ever had.
You want a culture experience?
You want true southern Thai?
You make sure you come visit this place.
This is the queen right here.
You must come, wait in the line.
I promise you will not be disappointed.
You're awesome.
-Aww, thank you. -So great to see you.
-Thank you, thank you. -So great to see you.
-She's the best. -Good to see you.
[Guy] Coming up in Colorado Springs, Colorado...
Forget about it.
[Guy] Authentic Italian...
How many come with an order?
-Three. Three of 'em. -"Tree" do.
[Guy] ...done exactly right.
I wouldn't change a thing about this.
Arancini, my mother's recipe.
You know how everybody on their phone has an app
for finding this place or that place? I don't need that,
because I have GPS.
That's the Guido Pasta Search.
Now, back in 2015, it led me
straight to this joint in Colorado Springs,
where this real-deal Italian guy
was whipping up his mother's real-deal recipes.
This is Paravicini's.
Rigatoni Carmela in the window.
I'm so glad Triple D came to Paravicini's the first time.
I got interviewed on the camera.
It started out with Franco cooking his mother's recipes.
I told him, "I grew up Italian.
This is better than my relatives'.
You can tell Franco's a true Italian
when you bite into his food.
[Guy] She's talking about Franco Pisani,
a real pro when it comes to Italian cooking.
Forget about it. We drink, we eat, we have a good time.
We've only been here for a few seconds
and we've already had a "Forget about it."
Franco cares a lot about his food.
When Triple D came they asked us what was our favorite.
Mine is the arancini.
My mother showed me how to make these.
-So, we're gonna make pesto. -Go for it.
Fresh basil. Okay?
Go get a little bit of oil. Pine nuts.
Do you make the pesto every day?
Every day.
-Parmigiano-Reggiano cheese. -[Guy] Okay.
-We forgot the garlic. -Shall we put the garlic in there?
[Franco] Forgot the garlic.
Every time you forget something,
I take another piece of your bling.
Starting with the gold watch.
So, pesto's done.
That's the foundation of the sauce.
Wanna make the, uh, cream sauce.
-Bechamel. -Okay.
-That you make in-house? -Yes.
Pesto.
I like that pesto. It's got a little grit to it.
Butter, Parmigiano-Reggiano cheese.
There we go.
-[Franco] We're done. -Let me try this.
You just come and get that.
-Next up, the arancini? -[Franco] Yeah.
Olive oil. Red onions. I like the red onions.
They're a little bit of sweet, you know what I mean?
Then we're gonna add the arborio rice.
[Guy] Toast the rice off a little bit.
-Yeah. -And this is chicken stock.
-Yeah. -I can see from all the oil floating
that this is your own chicken stock.
[Franco] Absolutely. Fresh butter.
Some Parmigiano-Reggiano cheese.
You're not light with it.
[Franco] Now a little salt and pepper.
All right, so this is gonna go for about 45 minutes?
-Yeah, about 45 minutes. -Okay.
Lay it out on a sheet pan.
And then let this cool down.
Okay, so this is our risotto
-that's congealed up. -Yeah.
We're gonna make a nice little ball out of it.
Come on down, we're having a ball.
[Franco] Put your finger in there.
Put a couple peas,
-little bit of cheese. -Okay.
Flour, egg,
-and breadcrumbs. -There we go.
-How many come with an order? -Three.
-Three of 'em. -"Tree" do.
-What kind of tree is that? -Arancini tree.
Arancini tree.
Don't you have one?
In the fryer.
[Franco] Then we're gonna take
the sauce we made and plate it all up.
Little more cheese, 'cause you don't get enough.
That's it right there.
[Guy] Ooh, that's a nice crust on that.
Look at that.
-Sweet peas in the middle. -Mmm-hmm.
Mmm. Great job.
-Perfect, thank you. -Great job.
[Franco] Arancini working, sauce going down.
Pre- Triple D, we're selling, like,
10 of those on a Friday night, right?
Now we're rolling a hundred balls a day.
If we ever bring company,
it's like, "The arancinis on Triple D.
You have to try it."
Everything Franco makes is just so good.
Chicken Marco in the window.
Triple D Nation special tonight.
[woman] This is the first time I've had the Chicken Marco.
It was absolutely amazing.
So, we're gonna start by breading our cutlets.
You got a nice chicken breast
into a salt and pepper flour mixture.
We go from flour, egg, and then the breadcrumbs.
Now we're gonna fry this golden-brown,
about five minutes.
We're ready now to frost
the chicken cutlet like a cake.
We are gonna make our ricotta cheese mixture.
Now, the ricotta I use is drier
than a normal ricotta, right?
We got parsley, an egg,
pecorino Romano and Parmigiano Reggiano.
And then the salt and the pepper.
Mix this all together.
We're gonna put that on there.
Put the bruschetta mix, then blanched broccoli,
shredded mozzarella cheese.
And while this is in the oven,
we are going to make a quick Alfredo sauce.
Heavy cream, butter,
Parmigiano Reggiano cheese,
whipped, roasted garlic, cheese.
We're gonna add our pasta.
Nice little pasta nest.
Put that right on to the fettuccine.
Fresh parsley on top. Forget about it.
Chicken Marco.
[woman] You get this crispy chicken.
It's really rich and delicious.
The sauce on the pasta just melts in your mouth.
Spaghetti and meatball.
There's so many favorites I love here,
so it's hard to choose one.
Veal Giuseppe.
I love the Veal Giuseppe.
It's one of my favorite dishes.
I love the tenderness of the veal
with the spiciness of the peppers.
[Guy] Okay, pounding out the veal.
Dredge it in a little bit of salt, pepper,
-uh, flour? -Yeah.
[Franco] Sautéing the veal golden-brown.
-We're gonna start building flavors. -Okay.
[Franco] Little bit of red onion.
Kalamata olives, capers, roasted peppers.
-Spicy Italian sausage. -Okay.
Cherry peppers.
-Italian cherry peppers, man. -Oh, yeah.
-You can't beat 'em. -Forget about it.
Little chicken stock.
Little butter.
We're gonna let that reduce.
Another one of those swimsuit dishes.
[wolf whistle]
Little capellini. Plate up the veal.
Put all the sauce and the goodies on top.
Do a little parsley for color.
And this is how you get it done.
[Franco] That's it.
[Guy] I wouldn't change a thing about this.
That's a real-deal, old-school Italian dish.
-On point, man. -Thank you.
We sell more Veal Giuseppe than we did before the show.
We do about 100 pounds of veal a week.
Calamari Arrabiata. Triple D Nation.
[Guy] This is a pretty cool hang-out.
Feels like a house.
Nice open kitchen.
People come in and it's like going to my house.
We went from busy to stupid-busy.
Thank you, ladies.
I had the loft upstairs,
and I turned that into another restaurant,
and that is called Ristorante Di Sopra,
which means "The Restaurant Upstairs."
[man] It's a little bit more fine dining.
Just fantastic food.
Colorado Springs is very lucky to have Franco
and Paravicini's.
-Well done, brother. Well done. -Thank you, buddy.
[Guy] And coming up, we're headed up to Denver
for some high-flying chicken...
Wow. Nice and tender.
...meant for the mile-high city.
So there's a lot of flour power.
-Lot of hippies around here. -[Guy chuckles]
I have that Tower of Love here for you.
I love going to Colorado.
I mean, you got great people,
you got great weather, you name it.
And when I was there in 2017,
driving through Longmont
right outside of Boulder,
I found this fried chicken joint.
And as luck would have it, this crispy classic
is still flying high.
The bird is the word at Post Chicken and Beer.
Chicharrónes in the window.
The Post, it's a fun place.
The food is always delicious.
[Brett] Green chili pork shoulder.
[woman] We've been coming to the Post
before Guy came.
He made a great choice coming here.
It's the best chicken in Denver.
[Guy] And fried up by Brett Smith,
who's been spreading his culinary wings
way up in the mile-high city for years.
But not without some pressure.
So, you didn't go traditional fryers.
You go to these pressure fryers.
And why the pressure fryer?
You set the time, you set the temperature,
hit that button, it cooks exactly the same every time.
[Guy] You're cooking white and dark at the same time?
[Brett] C ooking white and dark at the same time.
We just love these pressure fryers.
I think Guy liked them too.
Renders the fat better inside of the chicken.
-Gives you a better skin. -Just builds that crust up.
So, let's get into this.
[Brett] So, the first thing we do
with our chicken, we make a lemon and rosemary brine.
-Okay. -This is some toasted coriander.
Toasted black peppercorn. Crushed chili flakes.
A few bay leaves. Sliced jalapeño.
-Lot of salt. -[Guy] Brown sugar.
Some apple cider vinegar.
-[Guy] Okay. -Water.
We add our fresh rosemary.
Squeeze some lemon in there.
Bring this up to a boil.
[Guy] Let this simmer, 20 minutes?
[Brett] Drain it out.
-And how long we gonna brine the chicken? -Four hours.
All right, flouring has gotta take place.
First part of that is we gotta make
-our house seasoning blend. -Okay.
So, we got some chili powder.
Some cayenne, toasted coriander,
onion powder, garlic powder, black pepper,
-and salt. -Got it.
So then that goes into our rice flour.
So we call this our first flour.
[Guy] First flour.
So there's a lot of flour power around here.
-Lot of hippies around here. -[Guy chuckles]
[Brett] Gets coated in rice flour overnight.
[Guy] Soaks it up.
[Brett] This starts to develop that crust for us.
All right, so we got that chicken that sat
-overnight in the rice flour. -Got it, got it.
-We're hitting it with some buttermilk. -Okay.
So, the second flour is our top-secret,
gluten-free blend.
-Top-secret? -Top-secret.
[Brett] Get this coated up real good.
And then on these towers,
we got the fatter part of the breast,
then we do the two thighs.
The drumsticks, again, getting the fatter parts out.
And then the wings. And then this gets put into this rack like this.
-[Guy] Wow. -Yep.
We cook it 15 minutes at 300 degrees.
That builds up the crust really nice.
It's a chicken train going to Flavortown.
[imitates train horn blowing]
[Brett] This half comes out just like this.
-Bring this rack out. -Uh-huh.
Hit it with our house seasoning.
-Same house seasoning that's in the flour. -Okay.
We're gonna plate this with a breast,
the thigh, a drumstick and a wing.
Wow. Nice and tender.
Not over-seasoned.
The skin's nice and crunchy.
This is really dynamite.
[Brett] Four piece fried in the window.
It's delicious and it's really crispy, really juicy.
All right, Tower of Love coming around.
If you love fried chicken, you gotta get
the fried chicken Tower of Love.
It's got everything
that you could possibly want on it.
We're gonna build this thing. So it's three-level tower.
Eight pieces of our bone-in chicken.
We got our breast, our thigh,
drumstick and wing.
A little bit of pickles right here.
House slaw. That goes down here.
We do eight of our chicken tenders.
And then our thigh fries.
And then on the top level we got our wings.
These are our house-made sauces.
We got some blue cheese, paprika ranch,
black pepper barbecue.
Chicken Tower of Love.
All righty, folks, I have that Tower of Love here for you.
It could feed a small village.
I will eat till I'm stuffed every time.
[man] They're known for their fried chicken,
but their appetizers, those are great.
[Brett] Guy's favorite, chicharrónes.
The chicharrónes, I mean,
it's better than a potato chip.
Saltier, crispier, crunchier.
[Guy] Chicken skins?
Who doesn't love the chicken skin?
-Everybody loves chicken skin. -It's the best part.
This is the first time we've ever had
chicken skin chicharrónes on Triple D.
-You can take the title, my friend. -Gladly.
[server] Garlic mojo baked oysters.
A chicken joint with oysters? Sign me up.
[Brett] Obviously we're all about our fried chicken,
but we wanted to have some new things on our menu,
cater to some different folks.
So, the first thing we're gonna do for this,
we top the oysters with a garlic mojo.
This is a roasted garlic that was puréed a little bit already.
Water in here just to thin this out a touch.
Some lemon juice.
Lemon zest.
White balsamic vinegar.
Salt, garlic powder,
little black pepper,
some fresh thyme and jalapeño.
Give this a little spin.
Some olive oil.
Then we finish this with some green onion.
We got our fresh shucked oysters here.
Top them with a little bit of the mojo.
This is just whipped butter with some fresh garlic
and a little more roasted garlic.
House biscuit breadcrumbs.
These are gonna go in the oven for about five or six minutes
at 375 just till they get nice and golden brown.
We're just gonna plate them on a bed of salt here.
That's it.
Garlic mojo baked oyster in the window.
[man] Oysters are delicious.
A punch of just, like, crispy goodness.
Crust with crumbs and the butter flavor in there.
It's excellent.
They are garlicky, and I am a fan of garlic.
[laughs]
You're a little bit a cross of a truck stop,
to a beer hall,
to a funky chicken joint.
I mean, the whole little giddy-up. It's...
-Yeah. -It's working.
That time when we were originally on the show,
we had two locations.
We now have seven locations.
That's been the most exciting part about it.
Hot chili cauliflower coming up.
[man] When the menu is this good,
I mean, it's no surprise that they're gonna keep growing.
When you fly into Denver,
this is worth jumping in a cab
and getting down here.
-Thank you. Appreciate it. -Nice job, brother.
-Appreciate it. -Great working with ya.
Watch out for this gangster.
Green chili pork shoulder for Guy.
Well, folks, that's just a few of the stories
coming out of this Triple D Nation.
Green curry for Triple D Nation.
Yum!
I made 'em good, Guy made 'em famous.
[Guy] And there are a lot more chapters in this book.
Anything else, folks?
-Would you like some fresh parmesan? -Sure.
Enjoy.
And we're gonna get through 'em all.
So we'll see you next time.
You can be my wet hand,
'cause I get confused with the switch.
I, uh... I don't know that I wanna be referred to
in your friendship circle as "the wet hand."
-[Franco] You know... -Okay?
I don't wanna be known as "the wet hand."
Hey, guess what?