Original subtitles

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.

Over the years, I have seen and tasted it all.

This is ridiculous dude, but it turns out it was only the beginning.

'Cause Triple D joints have been blowin' up

and we're going back to see what's cooking.

Like on this trip, from pizza

Oh, love red sauce and pesto together.

[Guy] ...to pork fries.

This is delicious. Wow.

This is delicious. Wow.

[Guy] We're revisiting some mouth water memories...

You've got some good taste.

[Guy] ...and adding new flavors to our plates.

There's Filipino fusion in Rancho Cucamonga, California...

It's about the longest lumpia I have ever seen.

[Guy] ...not so basic burgers in Santa Monica...

That's what you find at the end of the rainbow.

[Guy] ...and in Boulder, Colorado,

Ugly Crust at Coast town classics.

-Awesome job, bro. -Thanks.

[Guy] ...with a hundred years under their belt.

Yeah.

Goat up for Triple D Nation.

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

This is Triple D Nation.

There are so many different pockets of culinary culture throughout Los Angeles.

Uh, Little Italy, Chinatown, just to name a few.

But back in 2016,

I found a Filipino fusion spot

smacked dab in the middle of Koreatown.

Now they've left the city for the Inland Empire.

But their loyal customers are more than willing to make the drive.

This is Belly & Snout.

Pork belly rice for table 15.

It's comfort food at the same time you can appreciate like the flavors

of the Filipino kitchen.

-[woman] Spicy pork fries. -[man] Thank you so much.

Guy picked this spot for a reason and once I tried it out, I fell in love.

[Guy] And that's exactly what chef Warren Almeda wanted when he started this place.

Just somewhere he could share his passion for Filipino flavors he grew up on

and merge 'em with favorites that he found here.

and merge 'em with favorites that he found here.

Getting tater tots. Order up.

-This is Filipino? -Yes.

Filipino-American.

Uh, okay, so I was talking about it when i did the intro to your show

and I said that, you know, it's something funny about all the places we've gone to

the people name the restaurants after animal pieces.

Let's see, we had the Whales Rib in Florida.

Then we had Clove and Hook in Oakland.

Then Shaved Duck in St. Louis.

How did this come up again?

So, Belly & Snout, that was two of our main ingredients when we were at K-town.

So, Belly & Snout, that was two of our main ingredients when we were at K-town.

So is, uh, pork belly

and pork snout, which we use for sisig.

-[Warren] Right, you've tried the sisig hotdog. -[Guy] Loved it.

Hotdog to the next level.

Order up, sisig hotdog.

-How do you say it again? -Sisig.

[Warren] All right, so this is the pork snout and this is the pork belly.

Little bit of salt, little bit of garlic and then add the water.

[Guy] How long is it just gonna simmer?

[Warren] About three hours.

This was a traditional dish?

This is a traditional dish.

So we've got our cooked, cooled pork snout pork belly.

And now we're gonna grind it for the sisig.

-Now what? -We're gonna add the bell peppers.

-Now what? -We're gonna add the bell peppers.

Jalapenos, red onions.

Then we're throwing it on the flat top.

-Where are we at now? -So this is the garlic crema.

[Warren] Little bit of oil,

-[Guy] Garlic. -[Warren] bunch of curry garlic.

[Warren] Garlic powder and ton of salt.

They're cooked off for about 20 minutes.

-[Guy] Mix it with the crema? -[Warren] Yeah, grade A sour cream.

No grade B here.

[Warren] Beef hotdog.

-Garlic crema, the sisig. -Whoa.

Oh, boy. Oh, boy.

-Pickled red onions. -Beautiful.

Sliced red radish.

Green onions.

-Calamansi. -Whatever that is.

It's a Filipino citrus.

It's a Filipino citrus.

-For chicharon. -More crunch.

It eats bigger than probably any hotdog I've ever had.

But that sisig right on top,

it's crunchy, it's tender.

I'd want a whole sandwich of that.

Still sticking to it?

-No snout on the menu. -No snout. Why?

-Few years ago, it was kind of hard to source. -[Guy] Okay.

So recently we...

You ran out of snout.

-Ran out of snout. -But ton of belly...

Ton of belly.

So what is the basis of the menu now?

-[Warren] More classic Filipino items Yeah. -Filipino stuff, okay.

-[Warren] More classic Filipino items Yeah. -Filipino stuff, okay.

[Guy] All right, tell me about lumpia. This food cigar.

It's... It's pretty classic...

-It's about the longest lumpia I've ever seen. -[Warren] Yeah.

[man] Lumpia, table thirteen.

I had the lumpia. It's spot on Filipino.

With the uh, lumpia mix, it's got pork, carrots,

pureed red onions, ground celery,

soy sauce, vinegar, little bit of eggs.

Garlic and black pepper.

Mix thoroughly, we're gonna start rolling our lumpia in rice papers.

A little egg wash to close them up.

A little egg wash to close them up.

Then we're just gonna drop it in the frier for three to four minutes.

[Nataline] Lumpia.

It's delicious, first of all.

That crunch that you get on that first bite is amazing.

The pork had a lot of flavor in it.

The levels of spice is perfect.

But I can't believe that everybody who'd walk in here

would understand what lumpia is.

They get it mixed up with spring rolls...

Yeah, that's what I was gonna say. Egg roll, spring roll.

-Oh, that's nice. -Pork belly rice bowl.

Little place, fly by, you'd never know you passed it.

-A lot has changed for you too. -A lot of stuff, yeah.

-A lot has changed for you too. -A lot of stuff, yeah.

-Got married. -Yeah.

And you have kids.

[Warren] Two kids.

-[Warren] And a restaurant. -[Guy] And a restaurant.

-So you were in K-Town, now where are you? -Rancho Cucamonga.

-It's part of a food hall. -Yeah.

-What's the name of this place? -Haven City Market.

Coming to rancho, plenty of space for people to eat and sit.

I drive an hour to get here. So you know the food is good.

Is the kitchen bigger than this table?

Irk...

When I tell you tight spot in Triple D time,

this is about as tight as they come.

this is about as tight as they come.

Yes, it is.

I think I was wearing red in that show also.

No, I was wearing tablecloth.

I'm wearing half of that.

[Guy] And coming up...

Plating spicy pork fries.

[Guy] ...it's not just me who's rocking red at this place.

What gives the pork the red hue?

[Guy] And the cultural twisties throwing out are making me dizzy.

Just when I think, we're gonna go Filipino you're gonna go American

we go American, then Filipino.

I need to get down with this.

[Guy] There's a lot to catchup on at this Filipino fusion joint

I visited back in 2016,

between wedding bells, kids and a huge move, but it didn't stop there.

[Warren] Plating pork belly rice bowl.

-You changed menu a little bit? -Yep.

[Warren] We streamlined a lot of the things that we have now.

[man] Warren really sticks to the idea of his perspective

you get to just eat just great food here all the time.

[Warren] Plating the Milkfish plate.

We still have the fries, we still have the grilled cheese.

[Guy] Pork adobo grilled cheese.

The dish that got me was the grilled cheese sandwich.

The dish that got me was the grilled cheese sandwich.

I've never seen one like that before.

-What are we into now? -The pork adobo grilled cheese.

-Like Mexican pork adobo? -Uh, Filipino pork adobo.

-Filipino pork adobo. -This is a Filipino pork adobo. Okay.

So we have cubed pork butt, soy sauce, sugarcane vinegar, bay leaves

pureed garlic and then black pepper.

This is gonna cook for three hours.

-[Guy] Till it's shred... -[Warren] Till it's shreddable, yeah.

[Warren] We're gonna reheat our pork adobo, put it on top of the cheese.

Garlic crema on top.

[Guy] It's a grilled cheese plus plus.

Super creamy, that garlic sour cream's in there.

The depth of flavor that you add with this adobo really takes it to the next level.

It's just really well seasoned delicious pork.

Pork adobo grilled cheese.

You know the grilled cheese sandwiches, stuff like that but,

you can appreciate the flavors of the adobo that's in there.

The spicy pork, fantastic.

I love it, it goes back to your root with a little bit of extra.

[Warren] Spicy pork fries table 18.

This is spicy pork fries.

-[Guy] What gives the pork the red hue? -[Warren] Red food coloring.

-And why is that? -It's a Filipino thing.

So break it down.

[Warren] Soy sauce, vinegar, red food coloring, black pepper, cayenne pepper,

garlic, salt and sugar.

And we're gonna whisk and then we're gonna add it to the ground pork.

Make sure we get it mixed evenly and this could be cooked right away.

We cook this on the griddle and should be done between four, five minutes.

Now we're doing the, uh, chipotle aioli.

Chipotle in adobo sauce, vinegar, sugar,

salt, parsley, cayenne,

salt, parsley, cayenne,

black pepper, pureed garlic.

Add it to the mayonnaise.

To complete the dish, we're gonna make the, uh carrot habanero sauce.

Tomatoes, habaneros, carrots.

Guajillo chili peppers,

salt, garlic, black pepper, add water.

It's gonna simmer for 45 minutes to an hour and then we blend it.

Add some fries and sauce it up.

Chipotle aioli, spicy pork, carrot habanero sauce,

pickled jalapenos, green onions

pickled jalapenos, green onions

toasted sesame seeds.

-[Guy] This is Filipino fusion right there. -[Warren] Yes.

-This is delicious. -Thank you.

Spicy pork fries.

There's like a nice sweet flavor to and it was put on top of fries, gives you

little bit of everything, a little sweet, a little salty, a little heat.

The carrot habanero, it was sweeter. So it went very well with the spice.

How sad where people when you left K-town?

Actually a lot of people have come to Rancho.

-[Guy] They make the drive? That's awesome. -Yeah.

-Spicy pork fries. -Yeah.

-Spicy pork fries. -Yeah.

People say is it worth driving to the new location? And I'm like, "Yes, go."

You're doing something nobody is touching.

-Thank you. -Excellent.

[Guy] And coming up in Santa Monica,

burgers and beer battered fish...

I like that.

[Guy] ...fit for a body builder.

From now on, it's the Governator.

Governator, Triple D Nation order up.

Enjoy.

[Guy] When I'm cruising through a beach town anywhere in America

I come across these funky little places

that make me ask, "Is it a tourist trap or do the locals really eat there?"

And when I found this place during the very first year of my road trip in 2007

it was pretty obvious this place is for the locals.

The next time you're chilling out on PCH...

come check it out.

Patrick's Roadhouse.

Chicken salad sandwich, onion rings, up.

It commands attention, there's this big green building

It commands attention, there's this big green building

with a dinosaur on top of it.

You know, it just makes you wanna come in.

[woman] French toast combo, up.

This place definitely deserves to be on Triple D. It's the best.

It's basically a diner, but it's like high quality food.

[Guy] And it's the standard Bill Fischler setup

the second he walked into the joint.

It's the early seventies, this was called Roy's

and my father takes one bite of his burger

and turns to Roy and says, "How can you serve this garbage?"

And Roy said, "Why don't you buy the place, cook your own damn hamburger?"

[Guy] So he did.

[Guy] So he did.

And now it's up to his kids Anthony and Tracey

to measure up, and I think he'd impressed with the clientele.

I heard Wilt Chamberlain used to play volleyball and come in here.

Lucille Ball has been here.

People know me from the Pussycat Dolls.

Governator, pick up.

Arnold Schwarzenegger would come in, of course.

-Did you know that Arnold used to come in everyday. -Right.

And, uh there is one dish, that his mom always made in Austria.

Came in one day and said, "Nobody can pronounce Bauernfruhstuck."

Came in one day and said, "Nobody can pronounce Bauernfruhstuck."

So from now on it's the Governator.

-You chop everything up that you have around. -Okay.

And you just put it together.

So, it's really everything from the kitchen, the garden the,

-the barn. -Sausage.

A little bacon, then we should have a little ham.

We put some American cheese in there.

Wow!

I like that.

This is called the Bauernfruhstuck.

It's great.

It's great.

Whatever Guy eats, everybody wants to eat.

So the Governator just blew up.

Governator special.

I know Arnold had like three of them a day

and I couldn't get through a quarter of one.

[Tracey] Strawberry Nutella pancakes.

I'm a big breakfast fan so that's what I have here.

And they serve breakfast all day.

[Tracey] Kill burger ready.

Best burger in town.

Dijon Plum Burger ready.

The plum burger I had, that was great.

The Dijon Plum Burger.

-Plum jelly. -Pickles, tomatoes...

-Plum jelly. -Pickles, tomatoes...

-The mayonnaise, Dijon mustard. -The burger, salt and pepper?

Do you think I'm gonna like it or not?

I think you're gonna like it.

You've got good taste.

Mmm.

[Guy] Wow, that's really good.

Come try the Plum Dijon Burger.

We go through a lot of burgers in a day.

Sometimes a hundred. This is the pot of gold.

Two big patties, one with a nice cheddar cheese slice on top

sunny side egg on the other.

That's what you find at the end of the rainbow.

[Tracey] There are eight ounces of patty,

white pepper, black pepper, seasoning salt.

white pepper, black pepper, seasoning salt.

Cheddar cheese to melt, applewood smoked bacon.

We're gonna cook the egg right now,

we take water and it steams under the lid.

And we're ready to plate.

Put the hoisin on both sides.

Dijon Mustad, I'm gonna put my onion on.

One on this side, one on the other side.

Applewood smoked bacon, put the egg on, there you have it.

I have the Pot of Gold Burger.

I have the Pot of Gold Burger.

The yolk just like spilled off the edges, so it's kind of like the best of both worlds

you get your breakfast, lunch.

Sweet, savory, hot, a nice mixture of flavors.

[Tracey] Here we have our fish and chips.

I love the fish and chips, it's really fluffy and the batter's perfect.

We use Icelandic cod, wild caught cod and we make our own homemade beer batter.

We mix the corn flour starch mix

with water and we're gonna add the beer.

This is black pepper, oregano,

This is black pepper, oregano,

seasoning salt,

and we're ready.

Portion the cod into pieces

soak it into the beer batter

take it over to the fryer

and we cook it at the same time that we do the hand-cut French fries.

Golden brown. Perfect.

Fish and chips, up.

It's flaky, they have the right balance of texture

and moisture which is really hard to get with fish.

I love the chips and I like the batter on the fish,

I love the chips and I like the batter on the fish,

it's crispy and the fish is tasty, that's great.

To be a part of the very beginning of Triple D was just amazing.

It wasn't famous at that time, I guess we were the third one.

[Guy] So the next time you find yourself driving in a convertible

with a diving helmet on

come on in and check it out, they give discounts for people like us.

Koo-Koo.

It's good to see the Triple D Nation here.

The fact that it stood the test of time,

people have really gravitated to it and kept it alive.

You have to come here.

-Great job, man. Thank you. -Thanks.

[Guy] Up next in Boulder Colorado...

What is this cave man pizza operation?

[Guy] ...a joint raising the bar on bar food.

Oh, boy.

And classics with a culinary curve ball.

-We do our own thing. -You do, do your own thing.

So, I'm here in Boulder, home of the University of Colorado Buffaloes.

Now in a town like this, you'd expect to find a few college hangouts where they're

serving typical bar food.

And I certainly did back in 2011

but this one was a little different.

Scratch-making dough and using grass-fed beef.

And I'm not the only one digging this joint.

It's still so popular they're celebrating,

get this, a century of service.

This is the Sink.

I got a Cowboy Reuben ready.

I love the Sink, I have been coming here before even Guy came.

[man] Picking up a Bourbon Jalapeno.

Between the food and just the vibe in the history, there is no other place like it

anywhere else in the country.

[man] We got the Buff Mac ready.

My family has actually been coming here since it opened in 1923.

It's the hundredth anniversary of the Sink.

[Guy] That's a lot for owners, Tell Jones and Mark and Chris Heinritz to celebrate.

They may not have started this institution, but they've kept it going since 1992.

We see ourselves more as curators of a public domain

We see ourselves more as curators of a public domain

than owners of this particular restaurant.

I remember actually when they took over the Sink and they've been running

a great show ever since.

[woman] Buddha Basil Pizza.

The Buddha's great, it's perfectly sweet and savory.

The Ugly Crust Pizza is a staple of the Sink in itself. It's classic.

-[Guy] What are we into? -A sesame honey pizza dough.

-Let's go. -White all-purpose flour,

-salt sesame seeds, sugar. -[Guy] And this makes a pizza?

Makes a great pizza.

-[Guy] Incorporate all that. -That's right.

-Add the yeast oil honey water combo. -That's correct.

-Add the yeast oil honey water combo. -That's correct.

Mix, mix, mix.

-[Guy] Let it proof up a couple of times. -Just once.

-[Guy] What are we into brother? -This is a walnut pesto.

-As opposed to your... pine nuts. -Pin nuts, typically.

-Served with organic basil. -Smells good.

-Toasted walnuts. -Test these...

Some garlic clove, grated parmesan cheese.

What're these little cups that you keep pouring out of?

Compostable products that we use.

-I like it. -Salt pepper mix, bit of lemon juice.

Always need some acid.

Extra virgin olive oil, you're gonna taste this?

[Guy] Of course, I wanna taste this.

That's awesome.

This is called the Ugly Crust.

This is called the Ugly Crust.

-[Guy] You take it right out of this tub, cut it. -Bit more flour.

[Guy] Send it.

Did you hear that?

Cut a little bit off.

What is this caveman pizza operation you have?

Stretch it out, dog it.

Two sauces, pizza sauce and pesto. Mix the two together.

Love red sauce and pesto together.

Shredded mozzarella, fresh tomatoes, fresh spinach, roasted garlic,

artichoke hearts, chopped tofu.

-[Guy] Brush it with garlic oil. -Toasted garlic on the edge.

That's a monster pie, man.

That's a monster pie, man.

Just a tiny bit of parm. Take that over to the oven.

All right, you just fan it out like that?

Crimp it up and we're doing 500 degrees, eight or nine minutes.

It's huge. How do you fit it in a pizza box?

Give it a little fresh basil, there you go.

Nice and fresh and wholesome. A lot of flavor. Pesto and marinara

go together so well.

[Guy] This Ugly Crust, very enticing.

Garlic and honey, I didn't know they'd go together.

-Nice job, man... Good pie. -Thanks.

-[man] Margherita Pizza. -The Ugly Crust Pizza is just Sink specific.

-[man] Margherita Pizza. -The Ugly Crust Pizza is just Sink specific.

It's one of a kind and the flavor combinations that they put on there, it's crazy.

[woman] Goat Pizza for y'all.

[Guy] And while the crust may be the same, the guy cooking it is not.

Now, it's Chris Cunningham who's behind the line.

So we're making the Goat Pizza today.

We're gonna start by caramelizing some onions.

Little bit of salt, some malt vinegar

ale beer, brown sugar, black pepper.

These are cooked down low and slow for about thirty to forty five minutes.

Next we're gonna make our honey truffle.

Next we're gonna make our honey truffle.

We're gonna start with some olive oil, black truffles,

add a little bit of salt and it will really bring the smell out of the truffle.

Add in the honey, bring this to a light simmer

then we're gonna turn it off, let it cool down and we're ready for the pizza.

Next we have our pizza dough, brush it down with the garlic oil.

Seasoning, dried basil, toasted garlic, black pepper, salt.

Mozzarella, goat cheese, apples, our onions that we just made.

Little bit of mozzarella just on top. Now we go to the oven.

Put some arugula on top, honey truffle, drizzle it all over top.

Put some arugula on top, honey truffle, drizzle it all over top.

Yeah. Goat up.

The Goat is amazing, it's got that freshness with Arugula.

And all held together with a creamy middle with the goat cheese.

There's a sweet thing happening in the middle there, it's a good bite.

The Goat pizza is delicious, but anything you come here for

you're gonna have a good time and enjoy it.

Ron, how are you looking? You got your burgers going?

Mmm. Oh, boy. Jalapeno.

Oh, that's hot. That grass-fed beef...

You can pick up the true rich beef flavor.

You can pick up the true rich beef flavor.

The amount of jalapenos... On the ridiculous side.

-Awesome job, bro. -Thanks.

[man] Picking up a veggie burger with Caesar salad.

Guy had a great burger last time

but you know, I think he'd actually like the veggie burger.

The veggie burger is one of the best ones that they have.

[Chris] First we're gonna start with some cooked lentils

white rice that's cooked, oats, roasted poblano peppers,

some roasted red peppers, fresh chopped spinach, little bit of salt

cumin, black pepper, gluten-free flour.

cumin, black pepper, gluten-free flour.

We'll get it all scooped out and make patties out of this.

Let's go ahead and get the balsamic onions working.

Spread them on top of the patty.

Little bit of goat cheese, arugula on the bottom

little bit of chipotle aioli on top, there we go.

Roasted veggie burger up, Triple D Nation.

Everyone is coming with a grounded patty. This is like you actually get the pieces of

vegetable in there.

When you have the caramelized onions and then that goat cheese on it

the combination just really amplifies the veggie patty.

the combination just really amplifies the veggie patty.

Mac and cheese, right here for you.

Scratch making it, organic grass-fed beef...

What sets us apart, we do our own thing.

You do, do your own thing.

Three hamburgers, hold the egg.

I'll tell you, it's a long and winding journey

hitting up all the old Triple D joints.

Grilled cheese for our Triple D fam.

Goat up for Triple D Nation.

And I'm enjoying every stop along the way.

This is a specialty that Guy had the last time when he was here.

We're with The Food Network and we're doing a

We're with The Food Network and we're doing a

profile on a show called Diners, Drive-Ins and Dives.

[man] I got a roasted veggie burger up for Guy.

Buckle up, 'cause there are plenty more miles to drive.

[laughs]

Ah! [sighs in relief]

I gotta get another side job.