All language subtitles for Diners.Drive-Ins.and.Dives.S47E07.1080p.WEB.h264-DUHSCOVERY[eztv.re]

Hey, everybody, I'm Guy Fieri,

and we're rolling out,
looking for America's greatest
diners, drive-ins and dives.

This trip...

Here we go.

With or without meat...

Looks fantastic, chef.

...we're bringing the flavor.

I'd like to stick around,
do the whole menu.

There's surf...

Delicious.

...and uncommon turf
in Alabama...

This I didn't see coming,
at all.

...vegan definitely worth
the visit in Omaha...

This is what I call
a destination dish.

...and sportscasting legend
Dan Patrick

is rolling with me
in Connecticut...

Oh, man, that is unbelievable.

[Guy] Isn't that great?

...for some gangster Greek.

It's unbelievably great.

That's all
right here, right now

on
Diners, Drive-Ins and Dives.

[opening theme music playing]

I'm here in Mobile, Alabama,

in the Oakleigh
Garden District.

I mean,
look at this neighborhood.

So quaint, so quiet.

And in the middle of it,
there's a restaurant.

Yeah, right in the middle.

And not just any restaurant.

Now, I hear
this chef's got pedigree.

Heard he was on Top Chef.

I heard that
he's really involved

with the Alabama
Seafood Commission,

and he's cooked
for two governors!

Oh, this is the real deal.

Welcome to
The Hummingbird Way
Oyster Bar.

Place is off the hook,
Guy! Triple D!

Panini Pete? Nah.

We have an oyster bisque.

Anyone that likes
innovative menus

knows about this place.

[woman] It's typical
southern food,

but then it's combined
with really exotic flavors.

[chef] Lamb for table 30.

What Jim does back there,
it is magic.

[Guy] And Chef Jim Smith
has been casting his spells

on the scratch-made menu

since he opened
the place in 2020.

How do you describe
the restaurant?

Homemade food,
but not too stuffy about it.

-I dig it.
-[Jim] Oysters ready to go.

Yeah, it is an oyster bar,

but there are
quite a few things more.
You have the rabbit.

Creole braised rabbit.

Everything that he puts in it
is just so delicious.

[Guy] All right,
what are we cooking today?

-[Jim] Creole braised rabbit.
-What do we start off with?

We're gonna make
the blackening seasoning.

We start with paprika,
smoked paprika,

cayenne pepper, white pepper,

garlic powder,
toasted fennel seed.

We'll start off
by salting these guys.

Now, I like to go
pretty heavily

on the backing seasoning.

Grab those hot rabbits,
ready to roll.

-[Jim] Once it's seared,
we then remove the rabbit.
-We braising this?

Yes. We'll start off
getting the Conecuh Sausage
in the pan.

[Guy] Conecuh Sausage,
which is one of my favorites.

[Jim] You got the onions,
we got the green bell pepper,
and the celery.

Blackening in here.
Garlic goes in.

Deglaze this pan
with a little bit of beer.

Add bay leaf
and thyme in here,

hit it with a little Tabasco
as well.

We're gonna make
a quick blond roux first

-and then we'll add the
dark roux at the very end.
-Got it.

[Jim] A little bit
of AP flour.

Roasted tomatoes.

[Guy] The homemade
chicken stock.

-The brown roux,
nice, peanutty flavor.
-Yes.

[Guy] Add the rabbit back in.

How long's this gonna go?

-35 minutes to an hour.
-Got it.

[Jim] Now, we're gonna
make the grits

that goes
with the braised rabbit.

All right,
let's get into this.

[Jim] Cold milk, grits, salt.

Grits need salt.

[Jim] And a little bit
of white pepper.

How much butter
are we gonna mount it with?

Just a little bit here, uh...

Um, that's a little bit?

That's a lot of bit.

All right, Chef,
let's get into this.

-The grits...
-Like southern polenta.

Yeah. [chuckles]

What are you gonna have?
Front leg, hind leg?

I'm thinking we go hind leg.

[Jim] Sausage on there.

Bury me in that.

Parsley, go heavy
on the spring onion.

Pickled cabbage.

Walk me through
the pickled cabbage.

[Jim] Apple cider vinegar,
sherry vinegar, water,

sugar in the raw,
star anise, fresh dill,

bay leaves, black peppercorn,
fennel seed.

Bring all of that to a boil

and pour it over a mixture
of cabbage, spring onion,
and jalapeno.

[Guy] The grits are spot-on.

Creamy, delicious.

They got great texture to 'em.

The rabbit is braised enough
that it's still juicy,

not braised so much
that it's leathery
and shreddy.

The balance of the
braising liquid is perfect.

But you know what really
makes the whole dish sing,

is this pickled cabbage
chow chow.

-Next level.
-Thank you.

All right, I got two rabbit
going to plate.

The rabbit is so good,
so tender.

The grits, I love
the texture mixing in
with all the other things.

[woman] The pickled cabbage
is excellent.

Definitely balances
out the dish.

It's delicious.
Everything is so good.

Just a great variety.

He's very talented.
He was executive chef
for the past two governors.

You were the chef
of the state.

The executive chef
for the state of Alabama
for two different governors.

It's a cool job,
it was representative of
all things Alabama food.

Overachiever.

He finds the things
that are near the restaurant,

local farm to table,
or ocean to table.

[Jim] All right,
platter's coming up.

You have
the whole fried flounder,

herbs and peanuts
in curry sauce.

[Guy] Let's jump into it.

The first thing
we're gonna start off
by making is a shrimp stock.

-[Guy] Okay.
-We have some
Alabama brown shrimp.

[Guy] Onion and celery
and fennel.

-Star anise.
-This guy's like
Captain Star Anise.

Bay leaf and fennel fronds.

[Guy] And some water.
All right, how long's
this gonna cook?

An hour to draw
all that flavor
out of the shrimp.

[Guy] Strain it off,
and this is gonna be
the foundation

of this red curry sauce?

-[Jim] Yes.
-[Guy] Love it.

This is gonna be
the curry paste.

-Ginger, galangal.
-Galgalangalanga.

Lemongrass,
a whole garlic clove,

fish sauce, soy sauce,

shallot, Thai chilies,

raw sugar, cinnamon,

lime juice, white pepper,

cumin and coriander.

This is ketchup.

This I didn't see coming.

-What's our next step?
-The sauce.

Oil, julienne onion.

-Green bell pepper.
-Garlic goes in next.

-Salt.
-Mirin.

[Guy] Curry paste
that we made.

[Jim] Add a little bit
of the shrimp stock.

[Guy] And some coconut milk.

Let this reduce down
a little bit.

What's our
final step here, Chef?

Right now we're gonna
steam some clams.

Start off with white wine,
couple cloves of garlic.

-Bay leaf in here.
-No! Bay leaf? From you?

Fresh thyme,
our littleneck clams.

[Guy] All right,
so what are we doing
with this flounder here?

[Jim] Just gonna score
both sides of it.

-What are we
gonna drench it in?
-Flour, white pepper and salt.

Egg wash, and then
a mixture of cornmeal,
cornflour and flour.

-[Guy] Fry the flounder?
-For about ten minutes.

And we're just gonna
finish this sauce.

The clams,
they are nice and opened up.

Then we'll take the curry.

Parsley in here, arugula.

You wild man, you.

[Jim] Roasted
and salted peanuts.

This is just
getting weirder as we go.

Clam sauce right over the top.

Spring onion on there.

Thai basil, fresh mint,

finish with some flowers.

It is gorgeous,
I will tell you that.

Peanuts are awesome
inside of it,

the curry is worthy of
a Thai, Vietnamese restaurant.

The clams...

-Delicious. Chef,
nice job. Thank you.
-Thank you.

[Jim] Curry, flounder, clams!

It's lightly fried,
where it's satiating
but it's not heavy.

Flounder is so fresh.

It's flaky, very, very tender

and delicious
with the curry sauce.

Is this a normal
Mobile restaurant?

-[woman] It's hidden.
-[Guy] Right.

You kinda have to know
where you're going to find it.

[Guy] You're driving along,
it's house, house, house,
and then, restaurant!

I mean, just to be able to
roll right out of your house.
I'd go broke here.

Oyster casino!

I'd like to stick around,
do the whole menu.

If you get lucky enough
to live close

to Hummingbird Way Oyster Bar,

you're gonna love it.

Up next, a funky joint
in Omaha, Nebraska...

This is an oasis.

...where fried chicken
is crossing into Veganville.

There's a big depth of flavor.

Along with a fiesta
that'll fool ya.

I challenge anybody
to come down here,

then tell me
that this is vegan.

That is legitimate nachos
right there.

All right, Hunter,
we are here in Midtown
of Omaha, Nebraska.

Where do you think
I'm taking you?

Well, I mean, we're in Omaha,
I'm thinking beef.

Okay. What if I said fried?

I mean,
chicken-fried steak's great.

-Fried chicken, french fries.
-Okay, okay.

What if I said fried mushroom?

What, are you taking me
to a vegan place in Omaha?

How did you know?

This is Modern Love.

[woman] Plating alfredo.

I love Modern Love.

It's a little bit
of everything,
but mostly comfort food.

A Reuben with fries.

[woman] It reminds you of food
that you had growing up,

but it just happens
to be vegan.

[Guy] From culinary powerhouse
Isa Chandra Moskowitz,

who has made vegan cooking
her life's work.

-You've written
three books, four books?
-[coughs] Twelve.

-Seriously?
-Yeah.

-Don't you have them all?
-That's more than you.

Yeah. When did it
start catching on?

You think of Omaha,
you think of Omaha steaks.

Since I was vegan
and I lived here,

and I wanted
to open a restaurant.

-Word got out and people came.
-Yeah, for sure.

[Guy] You're making
your seitan and your tempeh
and everything else.

-[Isa] Yeah, and our cheese.
-[Hunter] And you're
using local ingredients.

As much as possible, yeah.

Fire three nachos.

These sauces are awesome.

I'm a big fan
of the pickled red onions
that they put on it.

Definitely one to try.

All right, Chef,
what are we into?

[Isa] Walnut chorizo
for the nachos.

Walk us through it.

[Isa] Sundried tomatoes
in oil.

Garlic, fresh shallots.

Blend it and finish
with apple cider vinegar.

-Next up.
-Dry spices.

-[Guy] Okay.
-[Isa] Chipotle powder.

Salt, paprika.

Regular chili powder.

Cumin, cayenne pepper.
Season our walnuts.

-Then the wet.
-Yup.

We are going to bake it
for about 12 minutes.

-At 325.
-[Guy] Got it.

Next we're gonna
make the queso.

Red bell peppers, cashews,

turmeric, onion powder,

unchicken bouillon.

-Tomato.
-[Guy] Tomato paste.

Lots of umami
going on in here.

Chickpea miso paste.

-Lemon juice.
-Lemon juice.

Hunter, if you can
tell me what this is,

I am gonna let you
have a free ride home.

-Nutritional yeast.
-Yes!

-Free ride home.
-[Isa] Garlic powder.

Salt, black pepper.

-And then last but not least--
-Sun tan lotion.

It's refined coconut oil

so that it doesn't have
like a very pronounced flavor.

We have to do this forever.

-Forever?
-Yes.

It takes a long time
to get the cashews
really, really creamy.

Okay, so we're done
with the cheese,
we're done with the chorizo.

-Yeah.
-What's our next step?

-[Isa] House hot sauce.
-Hot sauce.

[Isa] Bell peppers,
Fresno peppers.

-Garlic?
-Fresh lime juice.

-Salt.
-[Guy] Sugar.

White vinegar
and rice vinegar.

Blend that and we're gonna
finish it with xanthan gum.

There you go.
What are we doing next?

Plating the nachos.

-Nice.
-The magic's gonna happen.

Tortilla chips fried inhouse.

Cashew queso,
get it nice and cheesy.

Hot sauce.

Chorizo, nice and warm.
Tomatoes.

-Some pickled red onions.
-Look at the pickled
red onions. Beautiful.

[Isa] Pickled jalops, guac,

-and then some micro cilantro.
-And the micro cilantro.

Mm.

[Guy] The chorizo
is just loaded with flavor.

You saw everything
she put into it.

-Oh, yeah.
-The chips are super crunchy.

I challenge anybody
to come down here

and break this down

and tell me
that this is vegan.

That is legitimate nachos
right there.

I mean, it's outstanding.

Matter of fact,
it even has more flavor

and the chorizo
has such great texture.

This is a nine
at any nacho level.

-[Hunter] That is fantastic.
-Thank you so much.

Got the Nachos Molo.

That's tastes exactly
like chorizo to me, honestly.

It just has
such a great little flavor
and the texture is amazing.

I can't believe that
that wasn't real cheese

'cause I've had
some real cheese that
wasn't as good as that.

[woman] Papa's Bravas.

These are my hotshot partners
over at the Harrah's Council

Bluffs Guy Fieri
Kitchen and Bar.

-There's no dairy
in that at all.
-I know it.

-I wouldn't have known.
-[Guy] Any of you
vegetarian or vegan?

-[all] No.
-It's fantastic.

Chicken bacon ranch up.

I grew up in a small town
where none of this
was available.

Having this
for the first time,

I enjoyed every bit of it.

It's embarrassing
how much we eat here.

[Guy] This was
a great kickoff.

Don't worry,
we're coming back.

-We're gonna do more.
Fried chicken?
-Yeah.

[man] Mushroom
fried chicken up.

Chicken-fried chicken,
but with mushroom
instead of chicken.

See you in a bit.
Hunter, which ones
do you want?

-None? Okay.
-Give me the plate.

-You're not gonna be able...
-Help me.

There you go.

Thank you.
Thank you, Guy Fieri.

-You're in the fight.
-Come on.

There you go.
Oh, let me get some for you.

Welcome back, Triple D.

We're at Modern Love.

A vegan restaurant
inside of probably
one of the capitals of meat

in Omaha, Nebraska.

[man] Cauliflower wing
going down.

[woman 1] The food here
is vegan,

but that's not
why I come here.

Everything I've had here
has been wonderful.

[woman 2] Fire to
mushroom fried chickens.

The mushroom fried chicken,
it's phenomenal.

With mashed potatoes, gravy.

It's just all on point.

[Guy] Take us
to Flavortown, Chef.

So we're gonna start
with these local
oyster mushrooms.

-They look like chicken.
-Juicy and flaky.

[Isa] We're gonna
season our flour.

-[Guy] Black pepper.
-[Isa] Oregano.

Paprika, garlic powder,

onion powder, ginger, salt.

Mix that
and then season our flour.

Now, we'll bread
our mushrooms.

This is just a flour slurry.

[Guy] And the key is to
kind of pry open some
of the nooks and crannies.

[Isa] Yeah. We'll fry them,
let them cool,

and then give them
a second fry for service.

Mushroom gravy, let's see it.

Extra virgin olive oil,
cremini mushrooms.

[Guy] Just a couple pounds.

[Isa] It's mushroom
on mushroom.

Salt, onion, shallots.

We're gonna
let that caramelize,

and then we're gonna
add little more oil,

some fresh garlic,
nutritional yeast, salt.

Pepper, dried rosemary,
dried thyme.

Anything that would be
in a Simon & Garfunkel song.

-There you go.
-[Isa] And chardonnay.

Once this is all cooked down,

we're gonna
make another slurry.

The vegans can't stop
with the slurries.

Chickpea flour,
porcini powder.

[Guy] Like that.

-There's a big
depth of flavor.
-Yup.

-Salt.
-Corn starch?

[Isa] Yup. Veggie stock.

[blender whirs]

We're gonna add it
to the mushrooms.

Now we're gonna
add more stock,

cook that down
for about 40 minutes.

-[Guy] What do we have left?
-The coleslaw.

-But first, we're gonna
make our own mayo.
-Okay.

[Isa] Soy milk, flaxseeds.

Lemon juice
and apple cider vinegar.

Onion, garlic, kala namak,

which is an eggy salt,
and salt.

We're gonna blend that,

and then emulsify it
with the olive oil.

[blender whirs]

Now we'll make
our purple cabbage slaw.

Salt, sugar, red wine vinegar,

and our house mayo.

-[Guy] And we're good to go.
-Yeah.

All right. Let's see it, chef.

I just put a little bit
of water in the bowl.

Parsley powder,
cauliflower mashed potatoes.

-Mushrooms.
-[Guy] Wow.

-Yeah.
-Looks like fried chicken.

[Isa] Coleslaw in there.

Lots of gravy.

Some chives,
and micro mustard grains.

Are you gonna
make Hunter's now?

[Isa] Yes.

-Medium rare.
-[chuckles] Medium rare.

-Mm.
-Delicious.

I can't believe how tender
those oysters are.

[Guy] The texture's fantastic.

The gravy
is great on anything.

-[Hunter] Yeah.
-You need the break
with that slaw,

to kind of cleanse
your palate.

It's on point.

I mean, this is
the kind of thing,

I know you guys
are gonna watch this and say,

"Come on, I went there, Guy,

and it didn't
taste like chicken."
It's not chicken.

You have to put yourself
in the mentality for sure,

but this is what I call
a destination dish.

-Honestly.
-Thank you so much.

-Well done.
-Chef, fantastic.

[woman] Mushroom
fried chicken up.

Potatoes are great,
the gravy's delicious.

Goes perfect
with the fried chicken.

Great acidity
and spice, awesome.

So this is Chef Gino and Rob.

They're doing our opening here
for the Council Bluffs
Guy Fieri Kitchen and Bar.

I mean, you couldn't
tell me there wasn't
beef stock in that gravy.

No, absolutely not.

It's crunchy.
It eats like fried chicken.

-And you're for a guy
that doesn't like mushroom.
-It's unbelievable.

Buffalo cauli in window.

Modern Love offers
swanky vegan food

that's accessible
and delicious.

[Guy] If more
vegetarian restaurants

were doing what you're doing,

I think more people
would be experiencing

their vegetarian side
of themselves.

This is an oasis.

-[Hunter] Crushing it.
-Thank you so much.

[Guy] Coming up,
I'm going Greek
with Dan Patrick

at Stamford, Connecticut...

He laughed. You saw him laugh.

-No.
-He chuckled.

...to a spot serving
lights-out lamb...

Those spices, boom.

...and a dish straight out of
Yiayia's kitchen.

Outstanding.

So here for his Triple D debut

is the one and only
Dan Patrick.

Told him I was gonna bring
him to Triple D one day

and here we are.

Yeah, ten years later.

I've been waiting
for the invitation.

Uh... yeah, but I don't
make it to the east coast
as often as I want to,

and we're here
in Stamford, Connecticut.

-I figured this was
close enough to home.
-It is.

-[Guy] Are you
a Greek food fan?
-[Dan] Yes, I am.

Okay, well, good.
I... That's...

-But let's hurry this up.
-Yeah.

'Cause I got a show to do,
and, you know,

why don't you do what you do,
and then I'll be in here.

Great, Dan. This is Kouzina.

Oktapodi.

It's like you've left Stamford
and you've gone into Greece.

It's fresh.
Everything is house-made.

-These guys
are doing it right.
-The best.

One Youvetsi.

Just feels really homey
and comfortable and fun.

[Guy] Probably 'cause
the Vavoulidis brothers

are used to making
people happy.

I started off as a DJ.
Frank was in
the donut business.

-Okay.
-We kind of put it together

and decided to open
a full service restaurant.

[Guy] And when
they added veteran chef
Peter Alatsas to the mix,

it became a recipe
for Greek greatness.

All right, I brought
a buddy of mine.

You know Dan Patrick.

He's a big food guy.
So what would we make him?

Some good comfort food.

Arni Kotsi, which is
a braised lemon lamb shank.

One Arni Kotsi.

The Arni Kotsi,
it is the most tender lamb
I've ever tasted in my life.

The lemon potatoes,
this spinach-stuffed tomatoes.

It's a wow place.

This is domestic lamb shank.

We're gonna start
with salt, pepper.

[Guy] Greek oregano.

Drizzle oil over it.

Put the garlic, the thyme
and the rosemary.

Why did you wear
all the hardware?

This is 400
of Guy's Grocery Games.

I know you're a big fan.

-I haven't been
invited to that either.
-Here we go.

[Peter] We're gonna
put it in the oven

for about an hour and a half
at 450 degrees.

Deglaze it with some wine.

-And you make
your own vegetable stock?
-Yes.

Which is mixed
with mustard and lemon.

We cover it halfway.

Put it in the oven again.

After an hour,
we're gonna take it out

and we're gonna
put a slurry of cornstarch.

[Guy] To tighten up the sauce.
What does this get
served with, Chef?

Lemon-roasted potatoes.

I dip them in the deep fryer
and we get that coating on it.

Oregano again.

Salt, some garlic, thyme.

Smells are really...
they jump out of there.

[Peter] A little
olive oil on it.

Prepared mustard
goes into the vegetable.

-[Guy] You love your mustard.
-Oh, I love it.

Lemon juice.

It goes in the oven
for about 45 to 50 minutes.

So now we do
the stuffed tomatoes.

[Peter] Cook down
some scallions and onions.

The dill,
the parsley and the mint.

We add the spinach.

Once it's wilted, we add
Pecorino Romano and feta.

We have different ways
that you can get feta,

and there's some feta
you wanna forgetta.

Ah, you wanna
forget about it--

-No, no, no.
-[Guy] I'm out.

-No, no, no.
-He laughed!

-You saw him laugh.
He chuckled.
-No. No.

[Peter] And we're ready
to stuff our tomatoes.

Top it up with a little
Pecorino Romano on top.

350 degrees, 30 minutes.

The Arni Kotsi is ready.

-As you can see,
it falls off the bone.
-[Guy] Look at that.

-Yeah.
-[Dan] You can top me
with some of that gravy.

That'd be quite a dish, Guy.

Are we trying
to get everything in there?

Gotta get that flavor in it.

-Oh, man,
that is unbelievable.
-Isn't that great?

I just said that.

You said "unbelievable,"
I said, "great."

It's unbelievably great.

-[Guy] There you go.
-[Peter laughs]

[Guy] It is of the better
lamb shanks I've ever had.

How's the, uh...

Those spices, boom.

[Guy] The fry on the potato.

-It's got a nice
texture on it.
-Tell you what.

I gotta get out of here.

Hey, Chef. Thank you.

Uh, bye, Dan.

-I really enjoyed--
-Hey, can I get your car keys?

-You're gonna bring
that back though, right?
-[tires screeching]

[Peter] I'm plating
another Kotsi right now.

-How's the lamb shank?
-Delicious.

The lemon sauce on top
really brightened it up.

The lemon potatoes mixes
with the lamb really well.

The tomato
with the spanakopita inside,
it's a big surprise.

This is Nicole,
great, great friend of mine.

This is her family.

-Have you ever been to Greece?
-I have.

-This, it feels like it,
doesn't it?
-Absolutely.

The atmosphere,
the decoration,

everything here is top notch.

The outside seating,
the sidewalks
are always packed,

there's always
plenty of people eating.

Plating one pastitsio.

The pastitsio
is kind of like lasagna
without the red sauce.

-If you haven't had pastitsio,
you haven't had Greek food.
-Ah, you're right.

We are making the ground beef.

Olive oil,
pureed onions and garlic.

Then the ground beef.

Salt, pepper.

-[Guy] Stir it up.
-White wine.

[Guy] Tomato paste.

[Peter] Tomato puree.

And then I can see
we're making a sachet
of something over here.

-Nutmeg.
-Cinnamon stick.

-Cloves.
-And some allspice.

How long is this gonna cook?

[Peter] For about an hour.

It's gonna get reduced.

Onto the Bechamel.

[Peter] Butter.
I want to cook down
the flour a little bit.

-[Guy] Salt.
-Nutmeg.

-Okay.
-We add the milk to it.

Grated Pecorino Romano
to make it nice and smooth.

Whisk in the egg yolk slowly

so they don't turn into
scrambled eggs.

Let it cool.
And we gotta cook our pasta.

[Peter] A tubettini pasta,
which comes from Greece.

Ready to assemble.

What's on the bottom
of the pan there, Chef?

-A little butter.
-Pecorino Romano.
Nice and salty.

[Peter] Some egg whites
over here.

That makes 'em fluffy.

-Just a little bit of binder.
-Right. Beef sauce.

-Spread that out.
-Little more cheese.

[Guy] Smells fantastic.

Let me guess. More cheese.

Didn't see that coming.

[Peter] Bechamel on top.

That's beautiful.

Put a little cheese
on it again.

-Three egg yolks.
-Okay.

-[Peter] And I'm gonna add--
-[Guy] A little butter.

We're gonna
cook this in the oven.

[Peter] Uncovered,
in a water bath.

-In a water bath?
-375 degrees, an hour.

Looks fantastic, Chef.

I always
like the corner piece.

[Peter] It's the best.

A little parsley
and you're ready to go.

It is so rich.

The clove and the cinnamon
sing through in the meat.

The bechamel
makes a really nice crust.

That's like
you're back in Greece

and your yiayia made it, huh?

-[Peter] Right.
-That is delicious.

[woman] I have one pastitsio.

This is thick and really good.

The bechamel on top
was to die for.

-What do you think?
-Fantastic.

-Right?
-Excellent.

You can save yourself
traveling to Greece

and you can come right here
to downtown Stamford
and enjoy yourself.

Hey, Dan Patrick.

I think you might have left
a little bit early.

Outstanding. Well done, Chef.

So was this
a great road trip or what?

But don't you worry.

I got plenty more joints
to find all over this country.

I'll be looking
for you next time

on
Diners, Drive-Ins and Dives.

You stole my idea
for Triple D,

so why wouldn't you
steal a recipe?

Why not keep
going along with this?

-Yeah.
-Right. Right.

-Dan. "D."
-Yeah, yeah.

I have Guy's Grocery Games.

I shoulda
just stuck with that.

Yes, exactly. But...

-Phew. Man, talk about it.
-Continue, Chef. Continue.

-Yeah.
-[crew laughing]