I'm Guy Fieri and we're rolling out,
looking for America's greatest diners, drive-ins and dives!
This trip...
Which way?
we're going from appetizers...
Beautiful presentation!
all the way to dessert.
That looks like pie you'd get at, like, a professional bakery.
There's a full-on symphony of flavor in Alaska...
It's so good!
a no meat treat in New Mexico...
There's nobody that would be unhappy with this.
and a Wyoming down-home cafe...
You got a whole family affair going on here.
going from the bomb breakfast...
Brother, that is comfort food 101.
to a sweet finish.
If you leave here hungry, it's 'cause your jaw's wired shut.
That's all right here, right now,
on Diners, Drive-Ins and Dives.
On Triple-D, we've been to every state in the country.
We have been to the big cities
and we've been to the small towns,
and wait till you hear this story.
A husband and wife team...
Well, actually, a husband and wife team and their kids...
Well, actually, it's a husband and wife team and their kids and his paren
are serving up comfort food
to the good folks of Laramie, Wyoming.
This is J's Prairie Rose Cafe.
[Jason] Philly cheesesteak going down.
They treat you like family here
and good home cooking.
- And enough to feed a guy your size? - Oh, yeah.
I got the load of hash!
It's just a fixture in Laramie.
[Guy] And Jason and Anna Eickbush
have three generations worki to keep this community fed.
[Jason] Dad helps and Mom helps on the weekends,
and I have my older kids cooking.
You got a whole family affair going on here.
Getting sausage on The Tower.
How do you describe what is going on here at the Prairie Rose?
- Hometown diner. - J's 7220 Burrito.
The 7220 Burrito is named after the altitude of Laramie.
The filling in that is hash browns,
sauteed vegetables with this slightly spicy green chili.
Start cooking, good-looking!
[Jason] We're making our pork rub.
- For our pork? - For... For our pork.
[Guy] And this is all going for the 7992 Burrito?
- 7220. - Dang!
[Jason] Start with our chili powder, ground cumin,
- a mess of kosher salt... - A mess now.
[Jason] ...brown sugar,
granulated garlic,
- paprika... - [Guy] A good amount of cayenne.
- [Jason] ...onion powder. - [Guy] Black pepper and dry mustard.
Throw it in a little braising.
What is this, apple cider vinegar?
[Jason] It's a mixture of water and liquid smoke.
[Guy] All right, so hit that with the dry rub.
[Jason] I like to go in a convection oven.
About four-and-a-half hours.
[Guy] What's the next step?
We're gonna make our famous green chili.
Start by seasoning the pork.
Garlic powder and seasoned salt.
- Butter in our pot. - I thought that was orange juice.
[Jason] Just a little bit of butter.
- So, just a touch of butter? - Yeah.
So, we got our ground pork,
diced onions,
- let this cook 15, 20 minutes. - [Guy] Okay.
When we're done making this roux, we're gonna add it.
[stammers] Which way?
- I... I got it. - [Jason laughs]
[Jason] This is just water, chicken stock.
This is the base to the green chili.
Diced tomatoes.
- You can't have green chili... - [both] Without green chilis.
[Jason] Jalapenos,
garlic, cumin,
chili powder, paprika,
black pepper,
and some seasoned salt.
This'll cook down. Pork and onions will cook,
then we'll add the flour,
- make the roux, dump it in, the whole thing'll be done. - [Jason] Yep.
And this is the chili that goes on top of the 722?
- 7220. - 7220. Son of a...
By the end of this, I'll get it right.
[Jason] All right, let's get started.
So, we'll have our hash browns on the grill.
This is our pork.
- We know it's done... - When the bone comes out.
- When it comes out. - Hey, there's a souvenir for the kids.
[Jason] Pull our pork,
little butter, diced green peppers,
diced onions,
black beans.
Normally, we do an egg here,
- but since we're doing a Guy-friendly dish... - Guy-friendly.
[Jason] Warm our flour tortilla to make it pliable.
Load that into our tortilla.
- J's Prairie Rose, known for the small portions. - [Jason] Absolutely.
Our hash browns, cheese.
- And you think that that's gonna roll up into a burrito? - [Jason] It will.
[Guy] And now the green chili. [whistles]
[Jason] Cheese on top.
Some chives.
All right, let me finally get some counter time.
That's a pretty good napkin.
-I got any right there? Am I good? -Looking good!
[Guy] Pork is delicious. Nice and tender and juicy.
The green chili...
Brother, that is comfort food 101.
I mean, that is, "Welcome to Laramie. Have a nice day.
We'll see you tomorrow morning."
If you leave here hungry, it's your own fault.
If you leave here hungry, it's 'cause your jaw's wired shut. Like, actually.
[Jason] Loaded 7220 up!
I travel all over the world. I've never had green chili
better than the green chili they have here.
It's very savory and flavorful.
Okay, here's your amazing Tower.
[Guy] From the paneling on the wall
to the Formica counter,
this is like stepping back into time.
This used to be a Chinese restaurant.
This looks like the most un-Chinese restaurant look I've ever seen.
I love the stools and the diner effect.
There's nothing in here that I do not like.
Favorite thing that you enjoy on the menu?
Strawberry rhubarb pie.
[waitress] Here's your homemade strawberry rhubarb pie.
I love the taste of the strawberry
and it meshes real well with the rhubarb.
Why would you order any other pies
when strawberry rhubarb's on the menu?
[Guy] I'm not a dessert fan
but strawberry rhubarb I do have weak spot for.
[Jason] So, for the dough, we're gonna start with our flour.
There's salt, sugar, and really cold butter.
Hit this,
add a cup of flour.
- Pulse this. - [Guy] Okay.
[Jason] Take our water. Just gonna cut that in.
- And who taught you how to make pie? - My dad.
Form this into a log. Split it in half.
- We'll let these rest and then we'll make the filling. - Absolutely.
All-purpose flour,
old-fashioned oats,
- a bunch of sugar and tapioca flour. - [Guy] Great binder.
[Jason] Ground cinnamon, ginger.
You keep looking. Do you wanna just call him in?
His pops is standing right over here.
Come on over here, boss!
- How's he doing so far? - Doing great.
If this wasn't nerve-racking enough,
- you get Triple-D and you get your old man. - There we go.
Fresh strawberries,
- rhubarb. - Chips of butter.
[Jason] Gonna incorporate all of that.
Let's see that dough get rolled out, sailor!
I think you're gonna have to have your dad come in and finish this pie.
Pop it into the tin.
We're gonna doke this.
- Keep it from getting the steam underneath it. - You got it.
Pour our filling in.
[Guy] And then crown it.
Oh, he just wants to step in now.
I can see his hands getting warmed up.
I like that little pinch.
Comes back, tightens up each one of 'em.
[Jason] Then hit her with some egg wash
and then some sugar.
[Guy] Couple vents.
[Jason] Put a skirt around the crust
so we don't overcook the crust.
[Guy] Bake it off at 350.
-20 minutes with the skirt. 20 minutes without the skirt. -[Guy] There you go.
That looks like pie you'd get at, like, a professional bakery.
Well there's a couple things going on.
One: fresh strawberries.
Two:
the right ratio of the rhubarb to the strawberry.
Love the little kiss of the ginger.
The, uh,
pie crust is spot-on!
It's almost between shortbread and a sugar cookie.
Not too sweet, not too dry.
Right in there, buddy.
[Jason] Cutting into the strawberry rhubarb pie!
The crust is excellent. It's nice and flaky.
You know that when I host the show,
I get to take free bites of the pie.
I don't share well.
I think I'm gonna just let it do then
because the guy sitting next to you is a little bit big to wrestle.
Texas toast for the catfish.
[Guy] Not many of these places left,
- is there? - No.
I come here because I can start my day out with a smile.
[Guy] Come walking down the streets of Laramie
and you see this place,
this is the kind of comfort food
America was made on. Congrats!
Up next, a rocking chef in Anchorage, Alaska...
You have got your own rhythm going on in your head.
pulling out the stops with a chicken and pasta combo...
That is so perfectly executed.
and a funky dish to get the party started.
Great with a glass of wine. Awesome with a treadmill.
So, I'm here in downtown Anchorage, Alaska,
and you're gonna love this story.
A local chef has two restaurant concepts.
He's got a sports bar
and he's got a high-end restaurant.
Well, then the pandemic hits, and what's he do?
He pivots. He brings the two restaurants together
and kinda makes, like, a greatest hits album of all the menu items
'cause this dude's a rock star.
This is Haute Quarter Grill.
[Alex] Our single jambalaya!
Alex is a super creative cook.
[Alex] Alaskan oysters, pick up!
It was a little deceiving coming in.
You always assume it's gonn be very Alaskan and rustic,
but then it's a little fancier.
[Guy] Which comes from a deep culinary arsena
that allowed owner Alex Pere
to merge his casual and fine dining concepts into one spot.
We kinda went with Haute Quarter 2.0.
Made the food a little bit easier,
little more approachable.
[Guy] In the super kitchen.
This kitchen could produce just about anything under the sun.
Spicy chicken gnocchi.
The spicy chicken with the gnocchi is excellent.
Italian dumplings, gorgonzola cream sauce, and then blackened chicken.
And then you always have leftover sauce that you can dip your bread in.
All right, so what are we gonna make?
Homemade gnocchi.
[Guy] Roasted russets, nicely riced.
[Alex] Salt and pepper, eggs, parmesan.
[Guy] You can see how much parmesan cheese just went in,
so I already know that he's the gangster.
[Alex] And then we start kneading it.
It's just gonna be enough flour
to bind this and that's it.
- 'Cause you don't want to overwork the dough. - [Guy] Roll this out.
Look at how tender this is.
You touch it too hard, it's gonna flatten.
Straight up pillows. Gorgeous.
I mean, that's just...
Drop our gnocchi into the salted water.
Blanch 'em off so they'll tighten up.
- What's next? - Blackening spice,
- cayenne-- - [Guy] Wait, wait, wait, wait.
It's blackening spice, not kill them spice!
- Paprika. - Jeez!
Sorry, paprika!
- [Guy] Good. Okay. - [Alex] All right. Oregano,
- salt... - [Guy] You're an iodonized salt guy?
It's gonna caramelize better.
[Guy] I'm not arguing with you.
I use kosher with everything else.
White pepper, granulated garlic, thyme.
Now we can put the cayenne! That's still heavy-handed.
- [Alex] Coarse black pepper. - Of course.
- [Alex] Granulated onion. - [Guy] Nobody?
Is this thing on?
- [Alex] Sugar. - Are we doing chicken breast or chicken thigh?
[Alex] Chicken breast.
[Guy] Have you ever heard of chicken mamou?
- [Alex] We make chicken mamou. - Get out!
[Alex] We have made it.
We used to do Fat Tuesday specials.
I think we might be related.
Step Brothers, the Alaskan edition.
[Alex] Gonna take our chicken breast,
blackening seasoning trying to get a little bit of a crust on it.
Take our clarified butter.
Little seasoning on top of that.
Controlled burning of the spices.
Thirty seconds to a minute on both sides,
then finish it in the oven.
We're gonna make the gremolata. Italian parsley,
sun-dried tomato, garlic, fresh lemon zest.
[Guy] Okay, final step.
[Alex] Start the sauce with butter in the pan.
- Fresh garlic. - [Guy] Heavy cream,
a little salt and pepper.
[Alex] Into our saute pan.
Gorgonzola, a little salt and pepper for flavor.
This is not gonna be lacking in flavor.
- [Alex] Add the gnocchi. - [Guy] Let them finish in the sauce.
This builds flavor.
[Alex] Blackened chicken,
green onion wisp just to cut through the fat,
gremolata, a little parmesan reggiano.
That's nonna's gnocchi. It's outstanding.
Like savory marshmallows.
Gorgonzola is very polarizing.
It can be the bull in the china shop,
and it's judiciously handled here.
I don't even know how to spell "judiciously."
- You know how I spell it? - No.
Go ahead, Matt.
[Matt speaking]
Thank you very much, Matt. That's how I spell it.
The blackening on the chicke is exactly what blackening' supposed to be,
and the chicken is so tender and so moist on the inside.
The gremolata is the little kiss at the end,
and that's why I keep dabbing to the top.
That is so perfectly executed. Dynamite dish!
Dropping gnocchi in the spicy chicken gnocchi!
Pillowy goodness.
It's my favorite dish. Every time I come here, I can't help but get it.
The chicken is perfect.
The spiciness of the blackening
goes great with the gorgonzola cream sauce.
I think it's just the perfect blend.
Picking up the smoked salmon fettucine!
For the price, you're not gonna find anything better in downtown Anchorage.
It's got, like, a kind of a traditional downtown vibe.
Right in the middle of the bar and restaurant district.
You guys got a great food scene.
-Yeah, we do. -This guy is, like... He's the headliner.
Let's pick up the pace, gentlemen!
Getting busy. Thank you, guys!
I know why I went to the gym this morning. Just so I could eat this.
It's so good! Do you have anything else?
- [Alex] Girls Bread. - [Guy] Oh, bread.
- More gym time. - Thank you. Thanks.
Oh, the hot focaccia bread with the melted cheese and the dried apricots
and the sweet apples.
It looks like a party on a plate.
We're hanging out at Haute Quarter Grill
in Anchorage, Alaska. Don't go anywhere.
Wanna see a guy finish this?
I'm going to commercial. See you in a bit.
What was this for, the Vegeline?
[Alex] Uh, to spray the pan. I'm not sure why it was there.
[all laughing]
[Guy] Welcome back, Triple D
Hanging out in Anchorage, Alaska with,
I think it might be
- my brother from another mother. - [Alex laughs]
We're at Haute Quarter Grill
Wonderful story.
I love the kitchen, but it's like a gigantic playground for you.
- Absolutely. - [Guy] Got a big seafood jambalaya, let's go.
The food here is phenomenal.
Wonderful combinations of flavors
and all different varieties
Firing up four Girls Bread.
Girls Bread, it's not just for girls.
It's for guys, too.
It's got cheese on there, fruits, nuts.
It's a great medley of flavors.
So, we're making focaccia
to make the Girls Bread appetizer.
That is the weirdest name ever. [whistles]
- All right. - [Alex] Sourdough starter.
[Guy] So this is something that we keep every day.
You save a little.
This just continues to bring that flavor.
- [Alex] Bread flour. - [Guy] So a high-gluten flou
Sorry, guys. Ah!
[both laughing]
This is why we use the other mixer.
That's all right here, right now,
on Diners, Drive-Ins, and Dives.
[Guy] Now the water, dry active yeast.
[Alex] Olive oil, salt, honey.
Just enough to get a little sweetness.
- How long's this gonna mix? - [Alex] Six, eight minutes.
Let it proof, now we're gonna go to the sheet tray.
We gotta let this proof one more time.
[Alex] Now we're just gonna dimple it.
Dimples get some of the olive oil.
Kosher salt this time
and then we're going into the oven.
-4 and a quarter, 14 minutes -[Guy] I'll be waiting.
- All right, next up. - Cheese bread.
- [Guy] It's a small mixture that you can actually manage. - [laughs]
[Alex] We have roasted garlic.
Just wanna paste it out,
break it down a little bit.
Chef cheese, mascarpone, ricotta.
Add the roasted garlic, salt and pepper,
blend it till it's smooth.
Now we're gonna build the bread.
- [Guy] Cooked, cooled. - [Alex] Cheese bread.
You're definitely not shy about it.
- [Alex] Great with a glass of wine. - Awesome with a treadmill.
Mmm, just give me this as dip.
[Alex] That'd be okay.
- Dates... - Dried apricots.
- Yes, sir. - This is really showing
a sophisticated side of yourself.
- [laughs] - What, are you gonna show me some oil paintings next,
- or watercolors? - [laughs] Oh.
[Alex] Shredded fontina, good melting cheese,
and then we're going into the oven.
- [Guy] You're a bad man. - We try.
Cut it into thirds.
Fujis, great apple.
[Guy] Beautiful presentation
- [Alex] Pistachios, toast - [Guy] I'm impressed.
You're a dynamite chef.
You're a terrible marketer.
- [laughing] - Worst name for a dish I ever heard.
So many flavors, so many textures.
The piece de resistance is the raw apple
contrasting to the warm cheese.
The tang in the goat cheese
- the richness of that garlic in there... - [Alex] Right.
The sweetness of the date and the chewiness of the date,
same along with the apricot...
The salty crunch, needed texture
of the pistachio in there.
This is like a centerpiece to the restaurant.
Can I please have the Guy Bread?
- [laughs] - If the Girl Bread's this good,
can I have the Guy Bread please?
[diner] The focaccia is so good.
It's a little bit crispy right where it needs to be,
around the edges and on the top,
but nice and pillowy inside.
Salty and savory and sweet.
- You really can't go wrong. - No, you can't.
[Guy] Is that a weird name?
- Yes, it is. - Thank you.
See! Favorite thing on the menu?
The Halibut Chunks are my jam.
- Halibut Chunks? - Chunks.
- He's no marketing wizard, I'm telling you that much. - [diners laugh]
What do they call the burger, "Meat and two buns"?
- Beef and buns. - See, I knew it!
Just a great local spot.
100% of the time, you're gonna love it.
Listen, dude. You have got your own rhythm going on in your head.
When you come to Anchorage,
there's a lot of things you're gonna do.
Make sure you come check out this wild cat,
'cause he is a handful.
- Well done, my friend. - [laughs] Thank you very much.
- The real deal, holy moly. - [Alex laughs]
Coming up,
a meatless spin in Albuquerque, New Mexico..
If you can't find something to eat here,
you're just not hungry.
taking an old staple to a new level.
I'd eat it all day.
And a hot wing cover band
just as good as the original
This is the indulgent dish that everybody wants
to have a few beers with and watch the game.
If you've been watching Triple D for a while,
you know that I am a big fan of vegetarian and vegan cooking
all because of my late sister, Morgan.
And I'll tell you what, someone came to me the other day
and they said, "Why don't you have more
vegan, vegetarian joints on the show?"
Wait a second. You gotta check the list.
We had Graze in Nashville.
We had Veggie Galaxy in Cambridge, Mass.
You've got Lick It Up in El Paso,
and that's just to name a few.
And I got a new one for you.
Downtown Albuquerque, New Mexico,
this is the Acre, Comfort Vegetarian.
Red Bliss mashed potatoes.
The food is exceptional here.
[chef] Biscuits and Gravy for Danielle.
If you are a meat-eater, you would not miss anything.
There's so much flavor in this stuff.
You just clean your plate. It's great.
And that's how I sell it to my friends.
[Guy] But it wasn't a tough sell
for veteran chef Shawn Weed
when he decided to open this joint.
- Are you vegan, vegetarian? - No. Not at all.
No, not at all.
This is really a good start, folks.
[Shawn] I really wanted to d something that was innovativ
but comfortable and familiar
I believe we should all try to do a couple meals a week without meat.
Meatless meatloaf.
I've had the Meatless Loaf on more than one occasion.
It makes for an excellent texture
without trying to be some type of fake replacemen
Everything that I wish meatloaf was.
[Guy] What are we making today?
My take on the classic meatloaf.
- Let's jump into it. - Cremini mushroom, button mushroom,
onions in there, oil,
paprika, cumin, black pepper,
salt, New Mexico red chile.
Puree that up.
It's gonna go into the oven to sweat,
375 degrees.
[Guy] Pull all the moisture out.
We're gonna add our pureed garbanzo beans,
some zucchini, panko.
Mold it just like you would regular meatloaf,
and that is gonna go in the oven
-at 400 degrees, 20 minutes - [Guy] Got you.
So, we're gonna make our spicy ketchup.
Crushed tomatoes, serranos,
white onions, salt, pepper,
celery seed, and some brown sugar.
So this goes low and slow,
- and then when done, we'll glaze it? - [Shawn] Correct.
- And then it's gonna go righ back into that same oven. - [Guy] Okay, what's up n
- Barbecue sauce. - Okay.
[Shawn] Crushed tomatoes, brown sugar,
some smoked salt, different kinds of pepper,
balsamic vinegar, apple cider vinegar,
some white onions.
Low and slow for about three hours,
and then we'll puree it.
So now we've pulled our meatloaf out of the oven.
Just like Grandma's old vegan meatloaf.
[Shawn] Finish on a hot skillet,
put a little bit of that homemade barbecue sauce on there.
- I can't wait. - Homemade mashed potatoes, meatloaf,
barbecue on here too.
Our onion strings to give it a nice little crunch on top.
That's all she wrote.
This has got texture and it's got a ton of flavor.
I'd eat it all day.
There's a lot of umami coming from the mushrooms.
What really makes it all sing, though,
is the glazing of the spicy ketchup
and the difference of the barbecue sauce.
Nice, creamy mashed potato,
perfect complement, and you've gotta have those onion straws.
It's really good.
[server] The Meatless Loaf.
[diner] Meatless Loaf is fantastic.
It tastes very homemade.
The sauce is really good, nice and tangy.
Hey, you're not on till Thursdays, okay?
- [laughs] - [Guy] I'm covering today's show.
This is completely confusing people, okay?
- This is like The Matrix right now. - [laughs]
So tell me, Guy,
[chuckles] what do you think of the, uh, meatless loaf?
This baby rocks.
Forbidden potato, table eight.
[diner] The Acre has always stood out as something
that is a little bit ahead of its time.
- I got the Comfort Dogs. - [Guy] What is it?
[whispers] It's a carrot.
- It's a carrot? - It's totally a carrot!
- Are you vegetarian? - [laughs] No.
[laughs] No?
[diner] He's got something for everybody,
no matter what your flavor profile is.
Buffalo Cauliflower Wings, going down.
The Buffalo Cauliflower Wings just do not disappoint.
The sauce is really good.
We're gonna do some Buffalo Cauliflower Wings.
We've got some water boiling. We're gonna make a hot brine.
Oregano, salt, garlic,
thyme, couple of bay leaves,
[Guy] So we're gonna basically poach the cauliflower in this
to get it cooked through so that you don't have to fry it forever
- and have it turn into a hot mess. - [Shawn] Absolutely.
- While that's going, we'll make the batter? - Yes, sir.
First thing we're gonna do is bloom our flaxseed.
Almost boiling-hot water,
left to sit for a couple of minutes.
- [Guy] Got it. - It's gonna get nice and thick.
[Alex laughs] Add salt, black pepper,
chicken spice mix, oat milk,
-cold water, -Okay.
Gluten-free flour mix, and I do want it pretty thick.
- Right now, you've got pizza dough, bro. - Yep.
[Alex] Brined cauliflower wings,
batter them and fry them.
- [Guy] And the final step? - Vegan ranch dressing.
- Aquafaba. - [Guy] Chickpea water, right.
Homemade mustard. Salt, some pepper, and a bit of white pepper.
Slowly gonna emulsify that with some oil,
granulated garlic, dried parsley,
- some onion... - Gotta be dill.
- Dill, yes, sir. - That's a big dill.
- [Shawn] White vinegar, fresh parsley. - [Guy] Got it.
I assume this only gets a little bit better with time.
[Shawn] Once it chills in the refrigerator for a little while.
Pretty good, right?
Silky, creamy, ranchy.
[Shawn] We're gonna pour our hot sauce into the bowl
Cauliflower...
- [Guy] That's a normal portion? - [Shawn] Yes.
Vegan ranch,
our beautiful little chickens made out of cauliflower.
There we go.
That eats like a really good, hand-battered chicken tender.
Great texture in the batter.
Then you get that cauliflowe
which has got a ton of flavor inside of it.
You're not relying just on the hot sauce on the outside
or the seasoning in the batter.
Then you take that into the ranch dressing.
This is the indulgent dish that everybody wants
to have a few beers with and watch the game.
There's nobody that would be unhappy with this.
Two minutes on Buffalo Cauliflower, Chef.
They're absolutely fantastic.
Texture was just right.
It's not so over the top where it's too hot,
but it's enough that it gives you the zing.
The ranch is better than any other ranch that I've had.
[server] Green chile mac and cheese.
I can rely on coming to The Acre
and finding something that's really good
and I don't have to sacrifice for flavor.
If you can't find something to eat here at Acre,
you're just not hungry.
I mean, like, finish the plate,
knock it out. Outstanding.
So that's it for this edition
of Diners, Drive-Ins, and Dives.
If you wanna find the recipes
for some of the joints we visit,
well, go to FoodNetwork.com.
I'll be looking for you next time
on Diners, Drive-Ins, and Dives.
- Do you cook in the cowboy hat, Jay? - Sometimes.
- Okay. - Not all the time.
- Good talking. - You can't keep it clean.
Is it chapped Saturday nights or anything like that?
- Not Saturdays. - [all laughing]