All language subtitles for Diners.Drive-Ins.and.Dives.S48E07.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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 rumbling]

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.

Like on this trip.

We've got everything
from steak...

It's delicious.

[Guy] ...to seafood...

Look at that.

- And...
-♪ Cilantro ♪

[Guy] Plus we're serving
some soup on the side.

There's not-so-basic
Brazilian staples
in Orlando, Florida.

Rosti toasty, I do say.

It's excellent.

[Guy] A southern
fried sandwich
in Memphis, Tennessee.

-Your mama taught you good
on that one.
-Thank you.

[Guy] And on the docks
of Rhode Island...

You really look stressed out.

...a summer spot known
for their take on platters...

We got a Seafood Platter up.

[Guy] ...and chowders.

This is killer.

Familiar faces, new places
and more off the hook flavors.

This is Triple-D Nation.

It was 2017.
I was in Orlando, Florida
with a couple of buddies.

You might have heard of them.
Joey Fatone from NSYNC.

And Robert Earl,
you know, the founder
of Planet Hollywood.

-Are you gonna let him out?
-No.

-We're here to check out
a joint...
-Joey!

Please let me out.

-We're here to check out
a joint where a Brazilian...
-[Robert] Joey!

...chef is serving up
nothing but potatoes.

But times have changed,
and now she's dishing out

all kinds of scratch-baked
Brazilian food.

This is Mrs. Potato.

-Joey, let him out.
-All right, all right.

[chef] Five minutes
for the potato.

Orlando has a lot
of Brazilian restaurants.

Mrs. Potato stands out.

Dadinho de Tapioca, table two.

It's like Europe, Brazil,
America together
in a bite.

You're not going to find this
anywhere else.

Four minutes on the gnocchi.

Triple-D is the perfect place
for it.

The food here,
it's something special.

[Guy] Chef Rafaela Cabede
is something special too.

Thinking outside
the Brazilian box of cuisine,
starting with potatoes.

So you're Mrs. Potato.

-We're the three amigos.
-Yes.

-We're the triple threat.
-And none of us like to eat.

[Guy] You came here
for an opportunity.

-You've taken that
and you've run with it.
-Yes.

In a not-so-conventional way.

I couldn't afford
to be, like, a steakhouse.

Brazilian steakhouse,
everyone knows those, right?

Americans love potatoes.
There's always a potato
for someone.

"There's always a potato
for someone."
What a catchphrase.

[laughs]

-What are we gonna start with?
-[Rafaela] Carne Seca.

It's the biggest hashbrown
you've ever seen.

-Is that your most popular?
-Yes.

This is top butt
and we salt it.

[Guy] Pull
all the moisture out.

It goes into the fridge
for three days.

So now we're gonna rinse it
four or five times.

[Rafaela] Then it goes
into the pressure cooker.

[Guy] Forty-five minutes
to an hour.

-We just pull the meat
and shred it.
-[Rafaela] Yes.

We are gonna do the seasoning.

-We've got onions, garlic.
-[Guy] Tomatoes.

So if that doesn't
smell fantastic, you have got
serious problems.

-[Rafaela] Cilantro
-♪ Cilantro ♪

I love that song.

[Rafaela] Now we are
making the rosti.

[Guy] Shredded potato.

[Rafaela] Then we add
the filling, then we top it
with some more potatoes.

It goes to the stove.
Six minutes on each side.

We're flipping it.

-Ooh!
-Ah!

[Robert] Looking great.

Rosti toasty, I do say.

The moment is here.

-[Joey] It's quiet
all of a sudden.
-[crickets chirping]

[Guy] It's really good.

-I want, like,
10 of these to-go.
-[laughs]

I wanna have a house party.

[Joey] I can see why
people can eat
the whole thing.

It's excellent.

[Guy] This is a dedication
to potatoes.

-I mean, this is like
the potato institute. Okay?
-[laughs]

I love this slogan.

And now I have it on my wall.

Philly Rosti Catupiry.

Mrs. Potato is not only
about potatoes.

They have meats and shrimp.
Like a variety.

Picanha Madeira, table two.

-What did you make me?
-[Rafaela] This is picanha.

Which is our most famous cut
in Brazil.

-Which cut is it?
-[Rafaela] Top sirloin.

[Guy] Oh,
and I'm a top sirloin machine.

But you have
to have the cap on.

The fat's the flavor.

[Rafaela] Salt and pepper.
Let the fat do its thing.

-[Guy] And the sauce?
-[Rafaela] That's
a Madeira sauce.

A recipe that I was raised on.

Start sauteing onions
and our mushrooms.

Thyme, rosemary, and bay leaf.

Add fine, dry Madeira wine.

Fine, rich Madeira wine.

Remove bouquet garni.

Now we are gonna go in
with some demi-glace, water,
beef base, some salt.

Now we're gonna let
our sauce reduce.

You could put Madeira sauce
on a flip-flop.

-[laughs] Absolutely.
-And oldie but a goodie.
Delicious.

And I'm a huge sirloin fan.

Sirloin, to me, is a cross
between great flavor
and great texture.

But I thought you weren't
a steakhouse, you told me.

That's the only steak
that we have because
it's a staple.

But very approachable.
Outstanding.

Picanha Madeira.

The Madeira sauce,
it brings the right flavor
to the steak.

Melting in your mouth.

Ten out of ten.
Have to eat again.

♪ Bye, bye, bye ♪

That's more like
a "hi, hi, hi"...

-[laughter]
-...is the way I see it.

We go "bye, bye, bye".
She goes "hi, hi, hi".

Walk me through
where you've been
in the last six years.

The Triple-D effect,
it's real.

-It's a real thing.
-Yes.

Laura, two empanadas.

Lot of people from everywhere
trying to experience
what they saw in the show.

Trust me,
I drive all the way here.

Fifty minutes driving
'cause the food is amazing.

[Guy] And coming up,
it's no surprise people
are flocking in from all over.

Now we're gonna load it up
with a heaping helping
of hospitality.

-Because between the moves...
-[humming and laughing]

-[Guy] ...and the food.
-That's called
Bobo de Camarao.

That's what I was gonna say.

...it's a constant party.

We'll be back.
Just hang tight.

Don't worry about everything.
We'll just take care of this.

♪ Bye, bye, bye ♪

[laughing]

So I'm here in wonderful
Orlando, Florida

with good friends Joey Fatone
and Robert Earl.

Every table, they wanna know,
"How is Guy?",
"How was the show?"

It's all in the hips.

Well, I got a lot of hip.

[singing]

I gotta be honest,
when I heard all you did
was make potatoes,

I was a little [whistles].

But everybody told me
how great it was.

So great that I wanted
to bring my friends.

I gotta tell you,
I didn't expect this.

This is really fantastic.

[Rafaela] Hidden Treasure,
table seven.

There's no other restaurant
in this country

that can represent
Brazilian food

as well as Rafaela does
with Mrs. Potato.

Here, anything
with potatoes works.

What are we making next?

The Chicken Catupiry.

These are the monsters
that you make.

[Rafaela]
Giant Idaho potatoes.

Coat them with oil, salt.

Four hundred
and fifty degrees.
An hour and 20 minutes.

So we have the baked potato.

Now we're gonna load it up
with a heaping helping
of hospitality.

[Rafaela] Mozzarella
and provolone.

Pop this in the oven.
Just to melt the cheese.

I mean, that is ridunkulous.

You're taking
the simple potato

that a lot of people don't
give a lot of time
and respect to.

And you're going above
and beyond.

You've just crushed it.
Nice job.

Philly Rosti with Catupiry.

Mrs. Potato got famous
because of the potatoes,

but they have a lot
of traditional
Brazilian dishes.

Bobo Shrimp Stew.

My favorite now is
the Bobo Shrimp Stew.

-What's this one?
-Bobo de Camarao

-which is...
-That's what I was gonna say.

-[Rafaela] . ..Brazilian
Shrimp Stew.
-[Guy] Okay.

We boil some yuca.

We have some coconut milk.

This is dende oil
that's extracted from a seed
of the palm tree in Brazil.

Blend it.

We're gonna start working
on our stew.

Corn oil, red bell peppers,
green bell peppers.

Saute this.
We're gonna go in
with the onions.

Minced garlic, diced tomato.

Mix the shrimp.

Our yuca puree.
Pour it right here.

Salt, hot sauce,
some cilantro.

Bobo de Camarao.

This has got a nice baseline.
I mean, it's just delicious.

-And I love spice.
-[Rafaela] Exactly.

[Guy] This is outstanding.

Bobo Shrimp Stew.

This is not your typical stew.

A little bit thicker
because it has yuca inside.

It's a very Brazilian dish.
Tastes like home.

To have a restaurant
that has dishes
that no one else has...

No one else.

This is special.

You've been
doing this great job.
You have this amazing story.

You fulfilled my dream
as a mother
and my daughter's dream.

Why did she get named Bruna?

[Rafaela] It means brunette.

And we were like,
"We're doing this for you."
And she was like, "What?"

After that, she pursued
her dream into going
into law school.

-What?
-Yes.

She's now big on the Internet.

For what?

For telling her story
and how Guy Fieri
put her through college.

"'Cause Guy Fieri decides
to come to my mom's restaurant
one day.

And guess what?
I was able to pay for tuition
and go to college."

She was like, "Oh, my God.
You have to let him know
how grateful I am."

Congratulations.

Oh, you're gonna throw me
some knuckles.

Absolutely, yes! [laughs]

What a day. This is awesome.

Coming up
in Memphis, Tennessee...

-It's magical.
-[Guy] ...southern cooking...

That's great.

...just like Mama
used to make.

I wanted to know
how to make this for years.

And sweet potatoes
never tasted so...

-[BJ] Butter, sugar,
cinnamon.
-[Guy] ...sweet.

When you come
to Memphis, Tennessee,

you gotta know
about Beale Street.

But if you make
an accidental turn

and find yourself here
on North Main,

well, then you gotta come out
and check out
this tasty little joint.

A southern soul food spot
known for Mom's recipes.

And I was lucky enough
to meet the namesake
when I was there in 2008.

And while times have
certainly changed,

the scratch-made dishes
have not.

This is Alcenia's.

Four minutes
on the sweet potato fries.

Everything is made
from scratch.

This is the best
soul food restaurant
that I've ever been to.

Alcenia's
smoked sausage sandwich up.

It's like eating at grandma's
after church.

Bologna sandwich
with mac and cheese.

This is the perfect choice
for Triple-D.

Kind of off the beaten path.
It's homecooked food.
It's delicious.

[server] Here's your meatloaf.

Her recipes and her cooking
comes from her mom.

[Guy] That's BJ Chester-Tamayo
and her mom is Alcenia.

-Now who taught you
to cook, Alcenia?
-My mother.

[Guy] Your mother taught ya.

Sadly, Mama Alcenia
passed away.

But BJ's still building off
those soul food staples.

I had the privilege
of sitting with her mom

and watch her do the things
she would do with her foods.

And BJ has managed
to capture a lot
of that same spirit.

Every single thing
in this restaurant
is my mother's recipe.

What are we gonna make today?

Oh, Guy, we gonna
give you today
Alcenia's Cha-Cha.

But I call it the Cha-Cha-Cha.

Like, you know,
like you doing like this?

[laughs]

Chow-Chow is pickled vegetable
that compliments the meats.
It's really great stuff.

First, we're gonna
salt the cabbage.

-Draw out some moisture.
-[BJ] Make it tender.

Take about three cups
of water.
Four cups of vinegar.

Pickling spice.

While that's boiling,
we'll get our peppers ready.

This is the jalapeno here.

We do both hot and mild.

A little red chili.

-I'ma go ahead and put
the sugar first.
-[Guy] Let it dissolve.

-Three cups of onions.
Three heads of cabbage.
-Mm-hm. Exactly.

[Guy] And how long is this
gonna sit here and simmer
and boil together?

[BJ] About two hours.

Wow. So now we're gonna add
the regular tomatoes

-and the green tomatoes.
-[BJ] Right.

[Guy] Well, look
at those peppers, the onions,
the cabbage cooking down.

You know, I wanted to know
how to make this for years.

Mm. Don't nobody touch that.

-[BJ] It's hot, now.
-Mm.

-Really tasty. Good texture.
-[BJ] Okay.

-You eat it cold
on top of something hot.
-Right.

That's great.

-Your mama taught you good
on that one.
-Thank you.

[man] It has the right spice.

It has just the amount
of sweetness. It's magical.

-We have
fried chicken everyday.
-Everyday.

-[Guy groans] Can't beat that.
-[BJ] Everyday.

And I need to try catfish.

The fried catfish is amazing.

[BJ] Triple Decker up.

The Triple Decker sandwich
is catfish
and fried green tomatoes.

Worth every bite.

We gonna start with making
the fried green tomatoes.

Okay, fried green tomatoes.

-Now do you cut the core out
or do you just take...
-Exactly.

Just cut right there.
That's it.

-I leave that in.
I leave that in.
-Okay.

[BJ] And we gonna put 'em
in the wash.

Kind of get them coated
pretty good.

We put two pieces of tomatoes
on the Triple Decker.

Now we put 'em in the fryer.

The next step is that
you have to get your catfish
seasoned in cornmeal.

Red pepper flakes,
steak seasoning,
roasted garlic,

lemon pepper, savory season.

Stir it up.
Put your catfish in.

Put it in the oil.
Five to six minutes.

Let's put
the sandwich together.

Toast down. Put your fish on.

Fried green tomatoes.
Banana peppers.

Another piece of bread.
Fish, tomatoes, peppers.
Final piece.

Tartar sauce on the side.

You have the Triple Decker.

Catfish and fried green tomato
work together really well.

The pepperoncino is
really what made it the...
That little tang on there.

It's flaky.
Cooked to perfection.

We're gonna feed the camera.

There you go. Right over here.
That good?

Aw, good.
You upset that camera.

After Triple-D came, bam!
Everybody started coming.

She ended up buying
this building and she expanded
a little bit.

Added a patio outside.

We did add some new items.

Sweet potato fries.

Sweet potato fries have
a great breading.

Definitely one
of my favorites.

The recipe,
I've had all my life.

Because my mother,
Alcenia, used to cook 'em
for me and my father.

It's the same seasoning
that I use to fry
the porkchop.

Okay, so a little bit
of seasoning goes
into your wash.

[BJ] Right.

We're gonna take the flour.
I'm gonna add all these
different seasonings.

And I just kind of shake it
around there
or either you can mix it.

Take your cut sweet potato,
put 'em in your dredge.

Triple dip. One, two, three.

Take these to the fryer
for about five minutes.

While they're hot,
you put your butter,
your sugar, cinnamon.

Alcenia's sweet potato fries.

Sweet potato fries.

Sweet potato is cooked
just right.

It's got a nice fried crunch.

She has a little bit
of a unique spice in it.

Cinnamon and sugar coating
that you're gonna add
with this butter.

It is almost like a dessert.

The sausage sandwich.

The best thing
about Alcenia's,

when you come in,
you're family.

You opened this restaurant
not having restaurant
experience,

and all you bring in is love,
Mama's recipes,
and a good work ethic.

And look at you,
11 years later.

[BJ] She would be
so proud today
to see this place.

It's just been
a great journey.

I can't wait to see
what happens next.

[Guy] Up next
in Rhode Island...

-You close down
for six months.
-[Domenic] We do.

[Guy] . ..a seasonal place
serving seafood, stews...

It's crouton, baby.

...sandwich and stacked.

The Seafood Platter.

It was like
a million years ago
back in 2007.

2007. I went off
the beaten path
and took to the waters.

I'm here in Tiverton,
Rhode Island on the
Nanaquaket Pond

that connects
to the Sakonnet River.

That's a mouthful,
but that's exactly
what you're gonna get

at this joint.

And even though
they're only open
five months a year,

the crowds are
still flooding in.

This is Evelyn's Drive-In.

We got a Seafood Platter up.

Quintessentially,
this is a seafood restaurant
in New England.

The food is
absolutely delicious.

Shall I get you
a little more tartar sauce?

[woman] Evelyn's
is a staple in the summer.

My mom always calls it
her summer home.
[laughs]

Lobster Chow Mein.

This is more than a drive-in.
It is a fancy restaurant
on the water.

Rhode Island Chowder to go.

When I heard
that Guy had come here,

I thought, man,
he couldn't have picked
a better place

to represent
super fresh seafood.

It was the perfect choice.

That's fantastic.

But owners,
Jane and Domenic Bitto,
made a wild choice

to buy this place
back in 1987.

We just kind of tripped
and fell upon Evelyn's
Drive-In.

I actually got lost
going to another place.

So then we stopped here
for lunch and it was
for sale

from the original Evelyn.

From the original...
There was an Evelyn.

[Jane] Evelyn is still around.

We took Evelyn's
and kept it as she started it.

What are some
of the specialties?

The chowder's probably one
of our hugest items here.

It's a Rhode Island chowder.
It's a clear chowder.

There's no cream added to it.

So the waitress is serving it
to the customer.

And the clam cakes?

[Jane] Dip it in your chowder,
then you get addicted to it.

[Guy] Is there
a support group?
I mean, a number I can call?

The clam cakes with, um,
the fish chowder,
it is to die for.

-What's in it?
-This is actually
Evelyn's original recipe.

We just add margarine.

-[Guy] So now we throw in
some clam base?
-[Jane] Yep.

This is how Evelyn's puts
their bay leaves
in the chowder

'cause we don't want anybody
to choke on a bay leaf.

So that goes in there.
A little bit of onion,
not too much.

-Two gallons of clams.
-[Guy] Holy clam, Batman.

-So once it boils,
you add the potatoes.
-[Jane] Yes.

So this will take
about another half an hour

-to come up?
-[Jane] Yep.

[Guy] And the clam cakes,
what do we do?

[Domenic] We use
a little bit of warm water.

Now this looks like
a full-time job here
at Evelyn's.

[Domenic] Twenty
to twenty-five buckets a day
is pretty full-time, yeah.

It's a crouton, baby.

I gotta say,
this is almost delicate.

And the clams are tender. Wow.

This is killer.

[Domenic] Order up.

If you love the clam cakes,
you would love
the Seafood Platter.

We got
a 2 Pound Seafood Platter
ready to go.

[woman] There's a little bit
of something for everybody.
It's the best.

It's an original
Evelyn's dish.

So we start with the cod.
We use a dry batter.

Then I put the shrimp in,
scallops, calamari.

Put the onion rings in.

And then I would do
the clams at the end.

They all have different times
to cook.

We're gonna plate the plate
with coleslaw.

Grab the mayonnaise.

White vinegar.

Sugar, then we add
celery salt.

Whisk it up.

Next we add in
all the cabbage.

And now it's ready to serve
with our Seafood Platter.

So everything's cooked.
The fries are all set.

The scallops, the calamari,
clams, shrimp.

Then I would put the cod,
then I would put
the onion rings down,

a couple of clam cakes.

And this is our
2 Pound Seafood Platter.

Here we are
with the Seafood Platter.

Fried scallop, clams.
I'm not even
a big fish person

and I'll still eat that up.
[laughs]

[woman] The batter is so light
and so crispy.

You can really taste
the fresh fish and seafood.

[Jane] Order up.
Lobster Chow Mein for Guy.

-It was Evelyn's recipe.
-Yeah.

So we thought it was
a joke when we bought
the place.

But it's homemade.
We make it everyday.

We just use celery, onions
and we make our broth out
of chicken stock

and chicken broth.

We just put it in there
and bring it up to a boil.

-As soon as the vegetables
get soft, we use this Hoo-Mee.
-[Guy] Gravy mix.

[Domenic]
Now we slowly stir that in.

And we have the lobster.

[Guy] Look at that.

[Domenic] That's
the Lobster Chow Mein.

Dude, this is funky, but good.

-There's no reason
that I should be enjoying it.
-I know, I know.

But as wrong as it is,
it's right.

After Triple-D,
we definitely have
more seating.

There's a line.

The best seat is sitting
out here on the water,
enjoying this great food.

I've seen people bring boats
and tie off,

pick up their takeout
and make their merry way
right back on the water.

Unfortunately, you cannot
come to Evelyn's
in the winter.

You close down for six months.

-[Domenic] We do.
-[Jane] Yeah.

Lobster BLT.

Since Guy was here,
there's definitely
new menu items.

We've added things
like Lobster BLT.

The lobster is plump,
just plucked it
out of the ocean.

Grilled scallops are up.

The grilled scallops
are absolutely delicious.

Order up, Buddha's Chocolate.

[woman] There's almonds,
a little buttery, crunchy,
tasty brittle.

The yummiest thing ever.

We got the Seafood Platter
for Triple-D Nation.

[woman] Triple-D definitely
put Evelyn's on the map

for the entire country to know
this is the place to be.

If you come to Rhode Island,
you absolutely have
to come here.

And you really look
stressed out.

-We do? [laughs]
-Yeah, right.

Triple Decker with yams.

Hold the boom boom sauce
on the fish taco.

I need a runner!

Well, folks, that's just a few
of the stories coming out
of this Triple-D Nation.

[Domenic] We got
a Seafood Platter
for Triple-D Nation.

-I ain't never cooked so many
sweet potato fries.
-[laughter]

Watch Camarao Shrimp Stew,
table one.

There are a lot more chapters
in this book...

Okay, guys.

[BJ] Triple Decker up.

...and we're gonna get
through them all.

Carne Seca Rosti.

-[woman] Thank you.
-[server] Enjoy.

[speaking indistinctly]

[both laughing]

So we'll see you next time.

How you doing? I'm Guy.

-Bring him back.
-[producer] A little bit...

[all humming]

[laughter]

You can't fit the three of us
in one area. It's impossible.

[laughter]