All language subtitles for Diners.Drive-Ins.and.Dives.S50E01.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey, everybody.
I'm Guy Fieri
and we're rolling ou

looking for America's greatest
diners, drive-ins and dives.

This trip...

[laughs hysterically]

...we're grabbing
all kinds of good foods...

That's capital T tender.

...put out by great people.

You're a poet
and you didn't even know it.

There's soul cooked with heart
in Indianapolis...

This is a must-see,
must-visit,
must-experience.

...a flavor bonanza
near Boston...

It's everything you wanna cook
the way you wanna cook it.

That is ridiculous.

...and in
Point Pleasant Beach,
New Jersey...

-There you go,
that's the bite I want.
-I dig it.

[Guy]
...a whole world of Latin
coming straight out of Queens.

The food basically came
from a dollar and a dream.

-Amen, brother.
-You're a good dude.

That's all right here,
right now

on
Diners, Drive-ins and Dives.

[theme music playing]

All right. Hunter and I are
here in Point Pleasant Beach,
New Jersey.

Hunter, I say, Jersey,
you say, what kind of food?

-Oh, pizza, of course. Okay.
-Okay, now,
something different.

Uh... Latin food,

[Hunter] You're talking about,
like, Dominican, Mexican,
Puerto Rican?

How about
all of them together?

[Hunter] What, you mean,
like, Latin fusion?

Wait a second.
You've been to this place
before?

Hunter, this is Heights 167.

You never told me
you came here.

Colombian chorizo.

You get to travel the world
whenever you come
to Heights.

Well, the tastes
of Central
and South America.

[Eric] Peruvian Shrimp.

-Flavors are off the charts.
-And Eric's amazing.

Doing it
with a lot of passion.

[woman] And when it comes
from the heart,

it just elevates it
to another level.

[Guy] All that love
is coming from chef
and owner Eric Lucero,

who came here from Queens

and opened this spot
to honor the melting pot
of his old neighborhood.

[Eric] It's named
after Jackson Heights.

167, that's
the languages spoken.

-So the numbers
go into the... spelling.
-[exclaims]

I'm like,
"Oh, man, this is genius."

Oh, you're a poet,
and you didn't even know it.

Yeah, I didn't even know it.

-"I didn't even know it."
-[chuckles]

[Eric] I missed
this type of food.

-[Guy] All the food
that you grew up with.
-[Eric] Yes.

Papa Rellana, Table 3.

Today I had
the Papas Rellanas.
Basically a deep fried potato.

Inside, you have
the seasoned beef

drizzled with that
magic green sauce.

It's so good.

We're gonna make
the picadillo sauce
for the filling

that we put into
our Papa Rellana.

-Chipotles in adobo?
-[Eric] Yeah.

-Onions, tomatoes,
fresh garlic...
-[Hunter] Salt?

[Eric] Black pepper,
fresh cumin...

-[Guy] Cumin seed...
-[Eric] Water.

Blend it all up.

Not too much, though.

I don't like spicy food.

-Don't tell the other Mexicans
you don't like spicy.
-I know. I know.

People, they think
I'm not Mexican anymore.

Let's make the filling.

Oil, onion...

-[Guy] Ground beef?
-[Eric] Yeah.

-Picadillo sauce.
-[Guy] The sazon?

So we're gonna
let this cook down.

[Eric] Churn, and then
we have it ready
for our potato croquette.

-Mashed potatoes...
-[Eric] Put egg.

[Guy] Works
as a little binder.

[Eric] Salt,
a little pepper.

Grab, like,
a nice little ball,

pop a little hole in there,

fill it with picadillo,
Oaxaca cheese.

-[Hunter] Mmm-hmm.
-Mexican mozzarella.

Yeah.
Keep them in the fridge
till it comes out firmer,

and then we just have
to put it into our batter.

Flour, water, egg,
black pepper,

-a little bit of sazon
to give it a nice color.
-Nice.

-[Guy] I'm gonna skewer 'em.
-[Eric] Yeah.

-Then I bathe it.
-[Guy] Versus just dipping it
in there.

-And then we fry it.
-[Eric] Yep.

[Hunter] Let it sit
for a second.

Right now, we're gonna make
our green magic sauce.

Mayo, cilantro, jalapenos,
minced garlic.

This is the...

Ooh. Fanta.

[Eric] No.
Aji amarillo paste.

Aji. A-J-I.

-Black pepper.
-[Eric] Black pepper,

salt, olive oil,

freshly squeezed lime juice.

-And we blend it.
-[whirring]

-[Eric] The croquettes
are fried off.
-[Hunter] Look at those.

[Eric] A little green magic.

[Hunter] Look at that.

[Guy] Yeah. There we go,
that's the bite I want.

[Eric] There you go.

Mmm. A little bit of a kick
on the back end.

-Yeah. A little bit, yeah.
-Perfect. Not too much.

The batter gives
some an interesting texture
that I wasn't expecting.

[Hunter] You get the crunch,
but it doesn't just fall apart
on you.

[crackling]

I heard that one.

[Guy] Piccadillo is delicious.

You've got to have
the Oaxaca cheese in there.

-Nice, creamy mashed potato.
-Mmm-hmm.

-[Guy] And the magic sauce...
-[Hunter] The sauce is magic.

-Delicious.
-Yes.

[Eric] Putting the batter
on the Papa Rellana.

That beef has
some kind of
special seasoning.

It's out of this world.

And that green magic sauce,
I could drink out of a bottle.

This is my buddy Tom
from Landmark
Hospitality Group.

What did you think
of the Papas Rellanas?

Can't wait to, uh,
finish this conversation
and finish those.

No, what he said to you is,

"I wish Guy
would just leave my table."

Birria roll, ready to go.

How he does everything here,
that's just amazing.

They planted their flag here,
and I think the community
has really rallied around it.

[Guy] And it's not just here
because he moved
right next door

to the restaurant
owned by his dad
and his late mom.

Eric's dad.
Very nice to meet you.

It's very difficult
'cause I know
this is the picture

of your wife up here.

I just lost my dad,

and I know
that they're all around us
and supporting us.

What has made
the success for you
in this country?

Working hard.
We're starting from nothing,
from zero.

I learned from him
that you can make
anything possible.

And I'm like, "You know what?
I could do the same thing
over here."

Birria Platter,
table number 7, ready.

The Birria Platter
has short rib
and brisket,

and it comes
with rice and beans.

It's delicious.

We're gonna have
our Heights Birria platter
today.

We're making the Birria sauce.

Bit of oil, onion...

Did you get a lot of these
recipes from your mom?

Yeah.
This is like, uh,

you start smelling it
and then you start
getting flashbacks.

Dry ancho,
and guajillo chili,
and some garlic.

You start coughing and crying?

That's how I know
it's ready for the next step.

-[Guy] Roman tomatoes.
-And then it'll start getting
all mushy.

-The culinary term
of "mushy."
-It is.

[Eric] Cinnamon, thyme,
black peppercorn, allspice,

-comino, oregano,
a little bay leaf, vinegar...
-[Guy] Vinegar,

-and some water.
-[Eric] Cook this down
for about two hours.

-Blend it all up.
-[whirring]

[Eric] Now we're gonna make
our beef birria.

-Water, salt, brisket.
-[Guy] Okay.

[Eric] Sauce in.

[Guy] Then the short rib
on the bone.

-This is gonna go
for a few hours.
-Yep.

Pull the meat out,
drain the consomme,

chop up the meat.

-What do we make next?
-Rice and beans.

Regular oil, onions,
bell peppers

cook it down
and you start smelling it,

tomato sauce,
a little chicken broth...

-[Guy] A little bit.
-[Eric] ...garlic,

-bit of sazon.
-[Hunter] Love the sazon

[Eric] Salt, adobo...

-[Guy] Oregano.
-[Eric] Oregano, black pepper,

and then we add our rice.

-[Guy] Come to a simmer.
-Let it sit 20 minutes.

Then we'll add our peas
and our corn.

-Now how do we do the beans?
-[Eric] Some oil, peppers,

onions, some garlic.

-Right.
-[Eric] Once you start
smelling it,

then we start adding
tomato sauce,

oregano, bacon and beans
with a little bit of water,

and then,
we'll just let that simmer.

Take this out the pot.

[Guy] So the birria
that I come from
is shredded on a tortilla.

What part of the country
is this from?

From Jackson Heights. Uh...

I came up with it.

-All right.
-[Guy] So consomme,
rice and beans.

[muffled] Really good.

The beans are money.

The rice, dude.

-With a little kiss
of the corn in there?
-[Hunter] Yeah.

-For the sweetness.
-Are you enjoy it?

-Yeah.
-[Guy] The brisket,

and this
is the braising liquid.

That's capital T tender.

Consomme is delicious.
I dig it.

The meat is to die for.
It's break-apart
pork tender.

His beans
are out of this world,
and his rice is just perfect.

There really isn't anything
that isn't amazing.

As soon as
the plates come out,
you hear the "wow"

and how they talk about
the food

that basically came
from a dollar and a dream.
You know, it's just...

-Amen, brother.
-You're a good dude.
You're a good dude.

Come check out
Heights 167.

-A good dude right here.
-Nice job.

[Guy] Coming up...
I'm meeting Chef Ming Tsai

at our buddy's joint
at Cambridge, Mass...

Mouth is watering.

[Guy] ...for some dumplings
with a Turkish twist...

I could eat my body weight
in this.

...and crab cheese mac
taken to the max.

That right there, bro,
outstanding.

Ming, I got to be honest
with you.

Driving through Boston,
it's not easy, man.

Dude, that's why I said
you should let me drive.

Oh, there's no way
Chef Ming Tsai
is driving my Camaro.

Anyhow, where are we?

We're in Central Square here
in Cambridge.

You've got MIT down the road.
You got a Harvard over here.

I went... I went to both.

I was just on a tour,
but I went there.

Anyhow,
where are we going?

[Ming] So we're gonna see
buddy Ken Oringer...

-[Guy sighs]
-...who's amazing.

I love this guy.
This is Little Donkey.

You never told me
we were going here.

Plating up duck wings.

Ken Oringer
has a bunch of restaurants
in the Boston area,

and Little Donkey
is one of my favorites.

Lamb BLTs.

What makes Little Donkey
so special?

I think it's the playfulness.

Whatever Kenny and the team
wants to do.

That's the attraction.

[man] They take, like,
classic flavors
from all around the world,

and they'll add their own
little spin to it.

Asian, Mexican, Italian.

[Ken] Spinach
in the artichoke.

How long you guys
known each other?

Twenty-five years.

-[Guy] How long has the Donkey
been here?
-Eight years now.

-What was the inspiration?
-[Ken] Food that you
want to cook

when people come
to your house.

No rules.
If I want to serve oysters

-and I want to serve
cookie dough for ice cream...
-[laughs]

...that's Little Donkey.

Your executive chef
has got to love this.

Darrell,
he's traveled all over
so he can do anything.

-What are we cooking today?
-Manti,

which are these meat
and lamb raviolis.

It's a street food
from Istanbul.

Three manti, all day.

[man] They have a little bit
of cream on top.

It's a little bit of heat
and a lot of flavor.

First what we're gonna do
is make Aleppo oil.

So we've got oil, garlic,
Aleppo pepper.

It's like a Mexican chili,
but with, I think,
more complexity.

It's like green chili flake.

What are we stuffing
inside of the manti?

-[Ken] You need lamb...
-I mean, everybody's got some
dumpling, samosa, pot sticker.

[Ken] Of course,
the Chinese were the first.

-With Ming, you can't even
argue these things.
-Don't even start.

-[all laughing]
-[Ken] Beef,

Aleppo oil, grated onions,
parsley, ground cumin.

-We invented that too.
-Ground coriander...

[both laughing]

-[Ken] ...salt...
-Fresh cracked
black pepper.

[Ken] Mix this up.

We have to make
our pasta dough.

-We're gonna make the dough?
-[Ken] Of course.

Overachiever.

[Ken] Flour, salt,
we add the eggs, water.

Now that those are formed,
we're gonna knead that out
and let it rest.

And then we, uh, sheet it.

So we're gonna
take our wonton dough.

It's funny you call it
a wonton dough.

[Ken] I wouldn't call it
wonton dough
if you weren't here.

I got to make you feel good.

Bench flour, roll it out.

Send it on through, buddy.
One more time.

You don't want it thin
because this is a dish
that's served on the street.

[Guy] Sexy cutter.

Take a little lamb and beef,
throw it right in the middle.

-[Guy] How many come
with an order?
-[Ken] Seven.

So Ming's not getting any
today.

[both laughing]

[Guy] Not everybody
gets to be in the band.

Someone's got to tune
the guitar.

[Ken] Take a little water,
around the brim.

[Guy] So this is it.

That's a lot of work, bro.

So now for the garlic yogurt.
Yogurt, grated garlic,
the salt, and that's it.

-Next?
-The Aleppo Boston ghee.

Ghee being the...

-clarified butter.
-It's a lot of butter.

[Guy] Just letting it melt.

[Ken] Aleppo, tomato paste,

-We're gonna definitely
toast the spices a little.
-Okay.

[Ken] Cook the rawness
of the tomato paste out.

Now we're gonna plate
our manti.

-Boil these in salted water?
-[Ken] Yep.

Pop in a bowl,
the Aleppo butter,

a little pinch of salt.

I could eat my body weight
in this.

[Ming] Those look so good.

Ming, you wanna
give that a...

-little bit
of the garlic yogurt?
-[Ming] Yeah. There we go.

And a little bit
of Aleppo to garnish.

-That looks fantastic.
-Ming, there you go.

-[laughs]
-I'm sorry about that, Ming.

It's all right.
I got a spoon.

I got to get more sauce.

I love the texture
of the... of the dough,

-like a real ravioli,
but thicker.
-[Ken] Yeah.

-I like it. I like that...
-[Ken] It's not that delicate.

-Keep talking.
-Wow.

It's a peasant dish.

I love the particulate
that you get
from the Aleppo in the butter.

But the real kicker on this
is that garlic yogurt.

The creaminess and the cold,
to the warm and the hot.

Wow! So good.

[man] I got the manti
for you, miss.

The texture, that slight
al dente from the pasta,
really good.

I can taste,
like, the cumin in it.

And that yogurt sauce
mixed really well
with everything.

I've got the street noodles
for you.

In Boston,
two legends of Triple D.

Jay Hajj
from Mike's City Diner,

Bobby "The Butcher",
The Tuckaway Tavern

and all the competitions
that he's done
in Guy's Grocery Games,

all the volunteering
he does for the
Guy Fieri Foundation.

Jay, how do you describe
the menu?

The menu
is a little bit of everything.
It's incredible.

I love everything about it.

-Ming, last one?
-Absolutely.

-But the thing that...
-Sorry, man.

-[laughs hysterically]
-You know what?

They're actually
not that good.

-[laughs]
-A little doughy.

Yeah, I don't know.
I want another one.

Listen,
it's complete shenanigans.

We're hanging out
at the Little Donkey
in Boston

with Chef Ming,
Chef Kenny Oringer.

We'll be back after this.

All right,
let's cook some more.

I'm trying to make
a personal evaluation
right now

-whether or not to house
this entire thing...
-[laughs]

...and take a nap in the car.

Welcome back.
Triple D hanging out
in Boston with two legends,

the one and only
Chef Kenny Oringer,
and, of course, Ming Tsai,

at the Little Donkey.

It's everything
you want to cook
the way you want to cook it,

-any style, any method.
-100%.

Crab mac and cheese.
Need a runner.

[man] This is the crab
mac and cheese
with tteokbokki,

which is, like,
a Korean rice cake.
It's great.

[Guy] This is your
executive chef, Darrell's,
baby?

-[Ken] Oh, yeah.
-Let's get into this.

Some onions, celery, carrots,

thyme and parsley,
peppercorns, fennel seeds,

bay leaf, fennel,
garlic and tomato paste,

white wine, cold water,

and just let it infuse,
and we're gonna
strain it out.

So now we're gonna make
cheese fondue.

This is a gluten free
mac and cheese.

There's no roux.

Heavy cream,
green chili sauce.

Whoa!
That is fantastic.

Cheddar, processed cheese.

You can say whatever you want
about processed
American cheese,

that is the silky creaminess.

-You need all that texture.
-I agree.

[Ken] A little bit
of Parmesan.

Bring this to a boil,

pour it over,
cover it with plastic wrap
and let it chill.

Throw it in a blender
to make sure
everything's nice and smooth.

Now we're gonna make
some toasted bread crumbs.

[Guy] How's the breadcrumbs
gluten free?

A new bakery that we just
opened up called
Verveine Cafe and Bakery.

[Guy] You named it
after your daughter.

-Your daughter's gluten free?
-Yeah.

-So your whole bakery...
-[Ken] Naturally gluten free.

-Nobody would ever know.
-And this is because
he's a great father.

He's like, "Oh, I'm gonna
build a restaurant
and a bakery for you."

It's unbelievable.

[Guy] Toast the breadcrumbs
and then we'll put the dish
together.

So this is the rice cake
that we're going
to rehydrate...

-With the veg stock.
-In the veg stock. Okay.

[Ken] Cheese fondue.
We cooked that down
a little bit.

We add our crab.

-[Guy] You wanna keep
those big lumps.
-[Ken] Yeah.

-Salt and pepper.
-Mouth is watering.

[Guy] It's the anticipation
of this going on.

Cheddar parm,
bread crumbs now.

[Ken] And then we're gonna go
in the oven.

[Ming] Mmm.

[Ken] A little bit of Old Bay,
chopped chives.

[Ming] It looks hot.

Hmm.

That's money.

That is ridiculous.

I'm not saying this
because these are my buddies.

It's super flavorful,
like a ton of cheese.

[Ming] It just coats it.

It's not this heavy,
cloying cheese sauce.

[Guy] The lumpy crab in there
is outstanding.

The toasted breadcrumb,
you need that texture.

You need that little crunch
inside of it.

-[Ming] The wine
in your veg stock...
-[Guy] True that.

That adds that little bit
of the acid you need
to cut through the richness.

-Yeah.
-It's... It's remarkable.

[Guy] You should do
a cooking show.

Nah!

-That's good.
-That's all Darrell.

We can't talk about
the Darrell

if we don't meet
the real Darrell.

That right there, bro,

-outstanding!
-Awesome.

[Darrell] Crab going in,

A forkful of pasta
and crab
all in one bite

really brings the flavors
together.

I really like the chewiness
of the pasta in there.

It blows my mind
that this is gluten-free.

-I'd crush
this entire dish.
-Yeah.

Crab fried rice,
need a runner.

You definitely need to stop
by Little Donkey.

It's really creative
and really tasty.

You always got to take
people down this path of

like, "I'm gonna tell you
what you're getting,

and then I'm gonna
just hang a hard right."

And I think that
that adventurous energy

and attitude about food,
I think it opens
people's minds.

-Congrats, man.
I'm excited.
-Thanks.

[Guy] Coming up,
a down-home spot
in Indianapolis...

If I lived here,
I'd be here once a week.
I promise you that.

[Guy] ...s erving up
off-the-chain chicken...

-Mmm!
-...fried...

-Delicious.
-...and dumplified.

The flavor's outrageous.

You're literally
going to have to drag
this away from me.

So I'm here
in Indianapolis,

right in the heart of town,
to check out
a soul food joint.

Not just any
soul food joint, no.

They've been
pulling recipes from
their family members

all over the South.

They've got the staples,
they got the mac and cheese,

they got the meat loaf,
they got the greens.

They've got the fried chicken,
the chicken and dumplings.

You want it? They got it.

This is Pa and Ma's
Backyard Barbecue.

Catfish, sweet potatoes
and greens.

When you walk into this place,

you're walking into
your grandma's kitchen.

It's not from a can.
It's not from the microwave.

We got some brisket.
Uh-huh.

Good Southern cooking.

As close as you can get.

You can't get any closer.

-[Guy] And from the portions
to the personality...
-You're the boss.

[chuckles]

...owners George
and Monica Nelson

pour passion
into every plate.

He had a dream
to be a restaurateur.

So, what are
the specialties
of the house?

We were voted Best
Fried Chicken in the city.

Fried chicken.
We're gonna do dark meat.

I love the fried chicken.

Fried corn and cornbread,

it's right-off-the-top fresh.

[Guy] What are we doing first?

The brine for this chicken.

[Guy] Hot water, salt,
black pepper.

[George] Poultry seasoning,
white pepper,

thyme, sage,
granulated garlic,

little sugar.

-Raw garlic.
-[George] Pickle juice.

So, let this go a couple hours
to a whole day.

-All right, Chef.
-[George] We're gonna make
our dredge. Flour.

[Guy] Granulated garlic.

White pepper, cayenne pepper,

black pepper.

Poultry seasoning,
some salt and some onions.

Dredge this.

Try to do the wet hand,
dry hand thing,
if you can remember.

-Ha! See?
-Yeah. You got me.
You got me.

-[Guy] 350.
-[George] For 15 minutes.

All right, Chef.
What's up next?

Fried corn.
This is a really
Deep South recipe.

Margarine, flour.
Build a roux.

-[Guy] Red bell pepper.
-[George] Green bell pepper.

Thyme, black pepper.

-[Guy] Hit the onion?
-[George] Yep. Corn.

-Right off the cob.
-Rosemary, salt.

Sun dried tomatoes?

That's California
right there, buddy.

[George] We cook for
a lot of different people.

[Guy] And you love
your garlic.

The new Southern way
is to put the garlic in there.

-[Guy] There's lot of flavor
in that, buddy.
-Yeah. And some sugar.

What's the last thing?

-Well, we're gonna make
the cornbread.
-The hot water cornbread.

Now, this is a feel thing.

I feel like I want to eat it.

Okay, let's go.

Start with a bowl of cornmeal
and add hot water.

You're just gonna
kind of add it

-until you get that texture
that you're looking for.
-Yeah.

[Guy] Margarine
and a few eggs.

Simple. Cook it on the flattop
about two or three minutes.

-All right, boss.
-[George]
Let's plate the dish.

Fried corn, cornbread,

You've got a wing, thigh,
and a breast

I love the fried corn.

Hot corn bread is delicious.

I love the crust
and the crunch
that it's got on it,

When you talk
about juicy chicken,

look at the juice coming
out of that chicken.

Delicious.

-Order up.
-We'd eat chicken every day
if we could.

Fried corn was delicious.

-I would travel just to go
get the hot water cornbread.
-Just to get that.

How do you describe
this place?

Comfortable and inviting.

Enjoy!

I grew up in the business.

My grandfather and my
grandmother had a restaurant.

How many kids do you have?

-Two.
-Do they work here, too?

They started the business
with us.

They worked in the heat suites.

-In the where?
-In the heat suites.

-And that is the kitchen?
-In the kitchen ha ha.

-[laughs]
-What's going on
with you, brother?

They are people persons.

[Monica]
Want to do an extra wing?
We can do that.

I'm just seeing
what you don't finish.

I'm gonna finish
everything.

I knew I picked
the wrong people to sit with.

Two orders of chicken
and dumplings, coming up.

Today, I had the chicken
and dumplings.

It's a lot of chicken.

[woman] The dumplings are
hand rolled and cut.

It's just a big bowl
of comfort.

Take it away, boss.

[George]
We're gonna make the stock
for our chicken and dumplings.

Pot of water.

Drop this chicken in.
A little egg shade.

-[Guy] A little color to it.
-A whole celery.

-Let me guess.
-Chopped garlic.

[Guy] This guy loves garlic.

You know,
keep the doctor away.
Chicken base.

-Granulated garlic,
with some rosemary.
-And some sage.

Black pepper,
onions, the salt.

-How long we
gonna let this go?
-[George] About three hours.

Bring it out,
pull off the skin,

shred the meat,
and then we'll strain this.

Are we adding veggies
back into the stock?

Celery and onions,
egg shade, thyme,
a cornstarch slurry,

pepper, salt,
brine, chicken thighs.

And then we'll add
the dumplings, you know.

Well, we got to make
the dumplings, you know,
before we add them.

Okay, let's get into it.

[George] We've got mashed
potatoes here.

So what we're gonna do is
take some flour, margarine.

[Guy] So we're almost
making gnocchi.

Yeah, but this recipe
comes from slavery.

Once you get the feel of it,

-that's when
we're going to put the egg in.
-The egg in.

-Right in the center?
-Yep.

Then we're gonna
slap it on this table.

Just a little bit more flour.

A nice little ball here.

And we're gonna roll it out.

This is all you're gonna do.

Big ol' dumplings.

Now, how long are
we gonna let this cook?

[George] Fifteen, 20 minutes.

Ah! I can't wait to get
in that. I'm gonna
get in that whole pot.

[George]
And then we'll add
the iced-up chicken breast.

[Guy] Look at the portion!

If the one thing you can say
when you leave Pa and Ma's

is we gave
you too much food...

-The one thing you say is,
"I fell asleep at my table."
-[chuckles]

Some do.

[Guy] The flavor
is outrageous,

but it's the texture
of the dumpling
that I enjoy the most.

So delicate and so tender
and not spongy.

It's delicious.

It's mindful.

-You're literally gonna have
to drag this away from me.
-[chuckles]

Good afternoon.
Here is your plate
of chicken and dumplings.

It's creamy,
seasoned really good.

The broth was just right.

And then the chicken
is so tender,

it just falls off the fork.

Gumbo jambalaya.

It's the best soul food
in the city.

If I lived here,
I'd be here once a week.
I promise you that.

This is a must-see,
must-visit,
must-experience.

-Well, thank you.
-Mmm!

That's it for this week,
but don't you worry,

I'll be looking
for more joints
all over this country.

I'll see you next week on
Diners, Drive-ins and Dives.

What, who am I
cooking with today?

George.

-She's the front.
I'm the grunt.
-Yeah.

-[chuckling] She's
the front, I'm the grunt.
-Front and...

and we're going to
the sweat suite.

-Yeah.
-The heat suite.

The heat suite,
sweat suite, heat suite.