All language subtitles for Diners.Drive-Ins.and.Dives.S45E08.1080p.WEBRip.x264-CBFM

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 do it?"

You know, I don't know.
We should check it out.

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, from
carnitas on one coast...

This is what
it's all about, baby.

...to prosciutto bread
on the other.

...to prosciutto bread
on the other.

That's the official
football of Flavortown.

And we're wrapping things up
in the middle.

Into thirds, onto the plate.

[Guy] Plus green chili verde
that hasn't changed
in Santa Barbara...

-Is that the best?
It's my favorite.
-Outstanding.

[Guy] ...a serious
chicken farm in New Jersey...

Fresh, tasty, it's great.

...and stakes are high
at this crepe cafe in Vegas...

What did he give her?

...where savory and sweet...

-Homemade caramel sauce.
-Look at that.

...are getting saucy.

You're not drinking it,
but you're giving it
to everybody else.

You're not drinking it,
but you're giving it
to everybody else.

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

This is Triple-D Nation.

So, I'm here on the southeast
side of Las Vegas, Nevada,

right on the border
of Henderson.

I tell you, when I went
to school here,

they didn't have any shopping
centers like this out here.

No way. Look at this place.
It's got everything.

It's got a cooking school.
It's got a pet bakery,

and it's got a...
wait for it... wait for it...

Exactly, a crepe shop.
A crepe shop?

Now, after I hit them up
in 2015,

Now, after I hit them up
in 2015,

they moved a few doors down
the strip mall

where they tripled up
on the space,

super-sized the menu,

and scaled down
where it counts.

This is Crepe Expectations.

[chef] Reuben and a barbecue,
table two!

This place is like
the Epcot Center of crepes.

A whole galaxy
of flavors in this joint.

The best crepes
that I ever have.

There's nothing
to compare here.

We watch Triple D. That's
how we found this place.

What keeps us coming back
is not just the taste,
but the people.

What keeps us coming back
is not just the taste,
but the people.

[Guy] People like
Lou Remillard
and his wife Jenn

who have been folding these
French pancakes since 2011.

Now Lou's half the man he was
when I met him in 2015.

Let me get
the tale of the tape.

You have lost how much?

-A hundred and what?
-105 pounds.

How, when you have
a crepe joint,

do you lose 105 pounds?

A lot of discipline,
a lot of hard work.

You have saved your own life.

-Congratulations.
-Thank you.

-The beard's not as exciting.
-[laughs]

Of course, what you'd expect,

a crepe restaurant
from ZZ Top.

a crepe restaurant
from ZZ Top.

Doesn't everybody that looks
like me have a crepe shop?

In your opinion,
what makes great crepe?

[Lou] Being not afraid to put
anything in the world
inside of them.

-From the savory to the sweet?
-Savory to the sweet.

I try to tell folks
it's not old school
with crepes Suzette.

It's way beyond that.

-Let's get into this, boss.
-Dig it.

We're making
our crepe batter here.

-Liquid chicken.
-You know.

-Your favorite.
-Now let me lick the bowl.

Hell, yeah!

Water, whole milk,
salt, flour,

okay, and drizzle a little bit
of whole melted salted
butter in.

I know that normal people
don't use salted butter,
but I...

I know that normal people
don't use salted butter,
but I...

Well, we know
you're not normal.

All right, what are
we gonna make now?

Teres major,
it's all in the cut.

[Guy] Teres major's in.

-Fresh OJ, lemon juice...
-Fantastic.

Fresh garlic, garlic powder,

-kosher salt, onion powder.
-Okay

-Carne asada seasoning.
-Got you, got you.

Whole orange and lemon.

[Guy] Carne asada cooked down.

-[Lou] 15 minutes.
-All right.

Salsa time. A whole Serrano,
black pepper, salt,

-fire-roasted plum tomato.
-Got it.

More salt, garlic powder,
fresh cumin, and cilantro.

Toasted chili de arbol.

-I've got a chili de arbol
tattoo right there.
-I dig it.

Fresh onions, diced tomatoes.

-Well, I like the smoky
in that.
-Right on.

-Make the crepe.
-[in French accent] Crepe.

[Lou] This is the batter
that we made earlier.

It sets overnight.

You've only done that
a billion times.

-Oh, so now you're
making a quesadilla?
-That's exactly right.

[Guy] Just a little bit
of guac, huh?

Carne asada.
Fire-roasted salsa's the bomb.

Into thirds, onto the plate.

Good.

That carne asada,
and that salsa
with the guac...

That carne asada,
and that salsa
with the guac...

Is there a Mexican restaurant
in this village

that you're running
out of town?

-'Cause that's what
that tastes like.
-I dig it.

The crepe, nice and tender.

Well done, man.

Little Italy
hitting the table.

When you come in
and you look at the menu,

you have so many options.

Barbecue.

And we're always experimenting

with new tastes
and new flavors.

Chili Colorado.

I'm always wondering
what you're bringing me.

Okay, so we're doing
a chili Colorado.

It's a slow-braised
ancho chili beef

with some smoked Gouda inside.

with some smoked Gouda inside.

-"Gouda" idea.
-It's a good idea.

First off we start
with our ancho braised beef.

Sear the chuck shoulder.

We're gonna set it aside,

and we're gonna use
all this yummy goodness

and begin to construct
our chili sauce.

Serrano peppers, red onion,

celery, whole garlic cloves,
ancho chilis, bay leaves,

toasted cumin seeds,
black peppercorn, salt.

Mexican oregano with our
fresh-made beef stock.

We're gonna stir this around.

We're gonna bring this
up to a boil.

Now we puree this.

Take that seared beef,

Take that seared beef,

add it right back in
to the pot,

and let it cook
two-and-a-half hours,

and it will be ready
for our chili Colorado.

Guy's favorite crepe batter.

We're gonna add some
of the fresh smoked
Gouda cheese.

It pairs great
with the braised ancho beef.

Fold it up,
and then we'll top up

with some of that ancho sauce,

a couple of our homemade
corn cakes,

pico de gallo,
and that fresh pasilla crema.

Delicious Colorado beef.
The flavor of it is great.

Corn cake on top is dynamite.

Corn cake on top is dynamite.

This chili Colorado
could stand up to any
Mexican restaurant.

-Well done.
-Chili Colorado.

The braised beef in there,
nice, tender.

It has that nice smoky flavor.

So savory. The texture
is just awesome.

It had, like, a little bit
of spice. Really good flavor.

A lot of people
don't know about Lou,

Lou's a real chef.

This guy can cook anything,
anywhere, anytime.

[Guy] That'd be
breakfast time.

It's a brunch place,
I would say.

[Guy] Dessert time.

Yeah, it's like
liquid apple pie.

Wow!

[Guy]
And at barely after dark.

Definitely's got
the bourbon in it.

Definitely's got
the bourbon in it.

You're heavy-handed with it.

Coming up next...

A little over the top.

You? Just a touch.

[Guy] It's been
a handful of years

since I met up
with Lou Remillard

at his crepe shop in Vegas.

Why, when you're sitting
at a ball game

or a car show or a bar,
and you see this cat,

and you go, "So, dude,
what do you do?"

-"Well, I got a crepe shop."
-Yeah.

Is the portion like this
for me,

-or is this a normal portion?
-No, that's how we do it.

Here's the thing
that's not funny,

is he lost 105 pounds,

and I think he's trying
to give it back
to everybody else.

Lemon berry dream.

You don't leave hungry
out here. You get
the bang for your buck.

You don't leave hungry
out here. You get
the bang for your buck.

[man] You're guaranteed you're
gonna get something good

every single time
you step through the door.

[woman] I've come here
for lunch many times.

I've come here for breakfast.

It's a brunch place
I would say.

Reuben, salad!

I'm more of a sweet girl.

There is seven or eight
different sweet options alone.

I've got a William Tell.

Shall we go from the savory
to the sweet?

Savory to the sweet.

Here we go.

Now go the apples?

Apples, homemade caramel
sauce. Homemade whipped cream.

[Guy] Look at that.

It's like liquid apple pie.

My little guy, Ryder. Ryder?

My little guy, Ryder. Ryder?

This is for you, buddy.

[waitress] Southern Comfort.

What is this hot mess?

The Southern Comfort.

Fresh grilled peaches,

a brown butter
graham crumble inside,

crushed graham crackers,
brown butter,

a little bit of cinnamon.

We'll let 'em dry overnight,

and some candied pecan.

Egg white, water, some salt,

cinnamon, a bit of sugar.

Stir this around a little bit,

in go the pecan halves,

then we're gonna toast them.

Let them cool, chop them up.

We're gonna assemble
this bad boy.

Peaches, a little bit
of candied pecans,

some of those
brown buttered grahams,

and it's topped
with a caramel bourbon.

A dusting of powdered sugar,
bourbon caramel,

some fresh-made whipped cream.

Southern Comfort, table seven!

[Guy] This is delicious.
The peaches are great.

The little crumble inside
is fantastic.

-It definitely has got
the bourbon in it.
-It does.

-You're heavy-handed with it.
-Yeah.

-You're heavy-handed with it.
-Yeah.

You're not drinking it,
but you're giving it
to everybody else.

-What a giver.
-I'm sorry.

-What a giver.
-What a giver.

The Southern Comfort.

They have peaches in there

and they have these
candied pecans.

And it's just like the best
explosion of flavor.

You have this graham cracker
thing going on,

and it tastes a bit flambeed.

I love it, and I will be
back tomorrow, all right?

You take on each crepe

-like it's a five-course meal.
-Dig it.

I didn't realize Triple D
had such a following,

but people, I mean,
it's their mission

to follow the stops.

to follow the stops.

After the show aired,

the lines started getting
pretty ridiculous.

The line does go out
the door back then,

and it still does now,

but now they got, you know,
a larger venue over here.

[Lou] Moved down
about three doors.

Tripled the size
of the restaurant.

Before you know it,
he's gonna take over
this entire parking lot.

Bingo, bango, bongo.

[Guy] Coming up
in Santa Barbara...

It's always the same.

[Guy] Not one single thing
has changed.

It's the old-school way
to make them.

But fans in this
Mexican joint...

But fans in this
Mexican joint...

It's the only way
to make them.

[Guy] ...wouldn't have it
any other way.

-Awesome.
-Pass the test?

Pass the test?
You wrote the curriculum.

Well, I finally made it back
to Santa Barbara,

and the food scene
has definitely changed

since I was there in 2011.

But one thing that has stayed
pretty much exactly the same,

that's the so authentic
they're using copper pots

for their carnitas
Mexican joint...

This is Lito's Mexican Food.

We have a pozole
with hot tortillas.

[woman] I grew up
on this food.

One of the first things
I ever ate
was beans and rice from here.

I mean, it's always authentic.

Guy picked the number one spot
in Santa Barbara.

Guy picked the number one spot
in Santa Barbara.

[man] It's stayed true
since Guy was here.

It's just a great
family business.

Your dad started this?

Pop said, "We're gonna open up
a place in Haley Street,"

and I said, "Okay, let's go."

[Guy] It certainly didn't
take much for Daniel

to convince his son Ernie,
way back in 1979,

and it seems to be
one of the only constants
in this area.

So you've seen
a lot of changes,

-but you guys have
stayed the same.
-A lot of changes.

Yeah, we have
to stay the same.

Guy found us after 31 years,

and after all these years
we're still consistent.

and after all these years
we're still consistent.

Guy chat with me over there.

You've tried everything
on the menu?

Oh, I've ate everything
at least four or five times.

It's always the same.

Ernie's very stubborn.
Nothing changes.

He makes the food great
all the time.

Carnitas torta!

I've had everything here.
Carnitas are my favorite.

When you see
a Mexican restaurant

and they are rocking the pot
for carnitas,

this is what
it's all about, baby.

What's the importance
of having the copper pot?

Tradition, I guess, they're
always made in copper.

Mine's, like, stainless steel.

Mine's, like, stainless steel.

Well, they won't taste right
in stainless steel.

Oh, come on,
don't tell me that.

-What have we got in here?
-Pork fat.

So, give me the rundown.

Got our pork breasts
already boned and ready to go.

-How long's it gonna cook?
-About three hours, 350.

My mouth's just
started going nuts.

Nice and golden brown,
you can definitely smell it.

-Now what's your next step?
-Now we add our milk.

Milk? Really?
That's a new one for me.

Now we wait about
10 or 15 minutes,

-put orange juice right now.
-Next?

-Lemon juice and salt.
-The lemon juice
and the salt, okay.

Now we put our cinnamon base.
Cinnamon and sugar.

Now it all sits in there?

Now it all sits in there?

It all sits in there
until the water reduces.

Look at this. Oh, nice.

Smoking hot still.
Let's see it.

I mean, just fall apart.
Look at the color.

[Ernie] Let me get
a nice piece here for you.

Go ahead, and give it a whack
there with that.

There you go. Okay.

There you go.

This has great flavor.
It's really moist.

It's rich. Not too salty.

This is up in the best
carnitas I've ever head.

Carnitas plate. Guy's special.

The carnitas here take people
way back, without a doubt.

Very special.

Very special.

Okay, I could have tried
anything on the menu,

and you just can't go wrong
with any of the food.

Beef enchiladas.

He had tacos, he had tortas.

My favorite thing on the menu
is honestly

the chili verde burrito.

[waitress] Here's your
chili verde burrito.

It's homemade. Made with love.

All right, I've heard
about chili verde.

-Good.
-Can I get a little, you know?

-Oh, yeah.
-Hook a brother up?

[Ernie] First we have
pork cushion meat here

that we cut up in cubes,

and then we're gonna fry it
in the lard in the pot.

That should take
about an hour or so
for this to cook.

While this is cooking,
we're gonna make
our salsa verde.

We're gonna blend all our
tomatillos, our tomatoes,

We're gonna blend all our
tomatillos, our tomatoes,

lime, cloves, cumin,
oregano, Italian seasoning,

allspice, garlic,
onions, water,

blend all this together here.

The pork is all done.
We're gonna take it out.

We're gonna saute
our jalapenos,

yellow chilis,
bell peppers and onion.

A couple of bay leaves.

Takes about, like, 10 minutes.

We're gonna have
our salsa verde.

We're gonna add our pork meat.

Soak it for a couple of hours.

So now we're ready
for the burrito.

Our homemade refried beans,
homemade rice,

Our homemade refried beans,
homemade rice,

this is our guacamole,
chilis and chili verde.

Chile verde burrito.

The chili verde gets
nice and tender

over the time it cooks.

It's probably been, you know,
marinading 400 years.

Super, super-tender.

I gotta tell you,
the chili verde's the bomb.

Isn't that great?
Is that the best?

-Outstanding.
-It's my favorite.

[man] At the end of the day,

if you come in for something
you're craving,

you know
it's gonna be consistent.

It's gonna be exactly
the way your ordered it

just like the last time
you were here.

just like the last time
you were here.

-[Guy] Serve it up, boss,
let's do this.
-All right.

Feel like
I'm an expecting father.

There is nothing
that's as satisfying

in the soup world as pozole.

Mmm, that's the bomb.

-Awesome.
-Did we pass the test?

Pass the test? You wrote
the curriculum, my friend.

Look at that.

Since Guy was here,
there was a line out the door

to get the pozole.

I generally have pozole
three times a week,

but there's so much food,

but there's so much food,

I gotta mix it up
a little bit.

Tri-tip taco for Jose.

Ernie makes the tri-tip tacos,
always tender,

always finger-licking good.

Now we're gonna make
our marinade for our
grilled tri-tip.

Start with our onions,
garlic, vinegar, beer,

orange juice,
seasoning salt, allspice,

Italian seasoning, pepper,
margarine, thyme,

the ajillo sauce,
some teriyaki.

Then we're gonna blend it.

Put our marinade now
on the tri-tip.

We usually marinate it
for at least 48 hours.

And after it's done, we grilll
it on our mesquite grill

And after it's done, we grilll
it on our mesquite grill

for about an hour,
hour-and-a-half.

Slice it up.

Little lettuce, tomatoes.

Here's your tri-tip tacos.

It's just so flavorful.

The meat is so tender
every single time.

He seasons them beautifully.

They're barbecued
with the oak,

the old-school way
to make them,

the only way to make them.

-I love it, man.
-Yeah. That's the way
we do it.

Nice place. Nice to see that
the family's still running it.

-It's the only way to go.
-You got it.

[Guy] Up next in New Jersey...

Wait till you see who we met

Wait till you see who we met

at this
real-deal Italian deli.

You're not dumb.
You're just from California.

[Guy] Slicing bread baked with
everything from prosciutto...

I would like
a snow cone of that, please.

...to chicken parm.

The depth of flavor in this
is massive.

Now, whenever I come across
the old-school Italian deli

like this one I found
back in 2016,

I can't help but just wanna
dive into the deli case.

And these days
it's still overflowing

with everything I love.

Napoleon coming up.

So the next time
you find yourself

in Robbinsville, New Jersey,

you gotta check out
Dolce and Clemente's.

-[all cheering]
-Right on.

Italian specials are ready.

Italian specials are ready.

We're at Dolce and Clemente's
and it is my go-to place.

Pappardelle bolognese.

I was on the first
Diners, Drive-ins and Dives.

More than a hundred

fresh home-cooked items
every single day.

I've been coming here
every week.

There's always
something fresh,

there's always
something delicious.

By far this is
the most authentic

Italian market
that i've ever been in.

[Guy] It's as real-deal

as the three generations
who are working here,

starting with Frank Dolce
and son-in-law Joe Clemente.

You're, like, the mayor

You're, like, the mayor

-of Dolce and Clemente's.
-Yeah.

I mean, you're walking around,
talk to everybody.

Yes, I talk to all the people.

He does all the work.

You got the pit boss
back here.

It's like a family atmosphere,

and they treat you
like family.

We're gonna need more chicken
for the Pink Panther.

I even have my son here now
and my daughter.

We're gonna need
some prosciutto bread, please.

[woman] That prosciut bread
is to die for.

Any time we have
a family gathering,

we get the prosciut bread.

-Stuffed prosciutto bread.
Hit it.
-Mmm-hmm.

First we're gonna put in
the prosciutto.

-[machine rattling]
-So quiet.

-Next we'll put the ham in.
-[Guy] Okay.

Next we're gonna put
the soppressata in.

-Where'd this recipe
come from?
-My grandfather.

Pepperoni in.

During the holidays,

we'll sell between 15,000
and 20,000 of these,
Christmas week.

-I'm sorry, 15-what?
-20,000.

-Of this?
-Of these.

Put the provolone last

so it can grab all the meat

-that's left inside there.
-I dig it.

We'll put
the crushed black pepper in.

I would like
a snow cone of that, please.

[Joe] We're gonna make
the dough now.

So we'll dump the water
in the mixing bowl. Yeast.

Salt and sugar together.

[Joe] Next is the oil.

-Type of flour
we're working with?
-High gluten.

-Type of flour
we're working with?
-High gluten.

[Guy]
Like a pizza dough flour.

[Joe] Like a pizza dough
flour, yeah.

[Guy] On the mixer, how long?

[Joe] About 10, 12 minutes.

Then we portion it,

-then we let it
rest overnight.
-Okay.

Push it down on one side.

You flip it over,
you make sure

you got enough
on the other side.

Then you pick it up,
fold over.

Fold it over from the outside.

Start kneading it forward.

You just roll it.

That's the official
football of Flavortown.

Then we bake it off.
What temp?

350, 38 minutes.

[whistles]

It's Stromboli gone wild.

Take some olive oil.
Extra virgin.

Take some olive oil.
Extra virgin.

Some Locatelli.

A little parsley
to dress it up.

That is ridiculous.

When you cook
these Italian meats

and you let all the fat
cook into the dough,

you just get all the flavor.

The depth of flavor in this
is massive.

Oh, you want this, for sure.
Trust me.

One more bite just for you.

Mmm.

And he was right. It's hard
to stop at the first bite.

It's out of this world.

It's out of this world.

You can get your bread,
you can get your meat,

your pasta,
and it's always delicious.

Cavatelli Bella Mia
coming up right now.

The pasta, it's excellent.
Homemade. Amazing.

[waiter] Rigatoni bolognese.

Boss of the Sauce up.

Pork and beef braciole,

baby-back ribs,
homemade meatballs.

-All in the sauce?
-All in the sauce.

And then we'll serve this
with pasta?

-Pockety. Pockety.
-Pockety?

-Giant rigatoni.
-I'm so dumb.

You're not dumb.
You're just from California.

"You're not dumb.
You're just from California."

[laughing]

I got prosciut
for that Italian.

I got prosciut
for that Italian.

[man] This store has hundreds
of choices of food.

It's great for sandwiches.

Weekly I come
for my cold cuts.

They cut it right in front
of me. Paper-thin.

[chef] Italian special
almost finished.

There's not one sandwich
I don't like.

I've tried 'em all.

[chef] Pink Panther.

[man] The Pink Panther
is tremendous.

Think of a chicken parmesan
which is on steroids.

My favorite sandwich
in the store by far.

[Joe] We're gonna make
our Pink Panther sandwich.

It has our homemade
vodka sauce.

Little bit of olive oil here.

Butter. The shallots.

Saute for a few minutes here.

Saute for a few minutes here.

We're gonna add
some vodka.

Next we're gonna put
some fresh basil in.

Some fresh San Marzano tomato.

Some heavy cream.

Pecorino Romano.

Sicilian oregano.
Fresh ground black pepper.

And we're gonna put our salt.

Put our chicken
into our egg wash.

We have our house-made
seasoned breadcrumbs.

And now we're ready
to fry them up.

Okay, we got our
freshly toasted garlic bread.

Take a little touch
of vodka sauce.

Take our freshly fried
chicken cutlets.

Take our freshly fried
chicken cutlets.

Touch more
of vodka sauce here.

Homemade mozzarella.
Locatelli cheese.

We're gonna put this
right in the oven to toast.

We got a Pink Panther
fresh out of the oven.

Got a Pink Panther.

[man] All their chicken
cutlets are fresh made,

fried to order.
It's just delicious.

The vodka sauce
is a perfect balance

of cream and tomato.

It's just fresh,
it's tasty, it's great.

We got a couple cookies.

Just when you think Dolce
and Clemente covers it all

from food to sandwiches,

from food to sandwiches,

they have now this bakery.

Everything from cakes to
chocolate-covered pretzels

to the biscotto.

it's something that is great
with my morning coffee.

[man] Whatever you choose
is good
'cause they're all good.

You do really take it
over the top.

You're cooking for people

like it's your daughter's
wedding day.

I try.

[man] Everybody in
the neighborhood knows it,

but more importantly people
are coming from distances.

They all wanna come here.

If you lived in a five-mile
radius of this place,

you'd rip your kitchen
out of your house,

and make an extra bedroom,

because you don't need
a kitchen.

because you don't need
a kitchen.

[in sing-song voice]
It's a great day for a Reuben!

Family style coming up!

Carnitas combo plate.
Guy's special.

So, that's it
for this road trip,

but there are
so many more stories

and successes to celebrate.

Triple D Nation.
Hungry, Lou. Let's go.

[Guy] Next time
on Triple D Nation...

I gotta explain to folks,

there's an east coast
way of saying

things like "prosciut."

There's actually
more of the word.

But when you come
to New Jersey,

it's only said en calamar'.

There's more
of the word, still,

but they just have their own
little way of saying it.

but they just have their own
little way of saying it.

That's a good point.