All language subtitles for Diners.Drive-Ins.and.Dives.S50E08.1080p.WEB.h264-FREQUENCY[EZTVx.to]

You know, people are
asking me all the time,

"Hey, Guy, that one joint
you checked out
in that one city

when you were doing Triple D,
how are they doing?"

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.

Because Triple D joints
have been blowing up,

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

Like on this trip.

It's first-class culinary...

He's the bossa of the masa

...with worldwide flavor.

Mm. [muttering]

I said, "That's ridiculous."

Like a taco tamale
takeover in Indianapolis.

-Nationwide.
-Nationwide tamales.

A multicultural mash-up
in St. Louis.

Italian. Gyro.

It's one of the best things
I've ever had.

[Guy] And I'm joining my man
G. Garvin in Georgia...

-G, I'll tell you how it is.
-Tell me.

...for ramen...

I want to be buried in that.

-...and ribs.
-It's crazy, right?

It's the best
that you can get.

[Guy] Right on the money.

It's definitely what
we look for in Triple D.

Galbi ribs
for the Triple-D Nation.

[Guy] Familiar faces,
new places

and more
off-the-hook flavors.

This is Triple-D Nation.

So I'm right outside
of Atlanta, Georgia--

Dude, you're going
to love this place.

-It's got the amazing sushi.
-With my buddy G. Garvin.

I mean, it's fresh stuff.

It's got ramen,
all different kinds of ramen.

The broth is amazing.

It's the Asian chicken wings.

You got to see
what this guy's doing here.

[Guy] My buddy
G. Garvin was not wrong.

This place,
you had to see to believe.

And now,
they're seeing double

with the second spot
in the city.

Guy, come on, man.
What are you doing?

This is Yakitori Jinbei.

My man, baby.
Let's go!

I've got your galbi ribs.

I gotta say this restaurant
is, like, top notch.

We saw the show
back in 2018.

It brought in more people
because they're curious.

If it's good food,
people are gonna
talk about it.

The food is amazing.

Miso cod. Order up.

[Guy] And the man behind
it all is still eye doctor
turned chef Jae Choi.

I can't stop
talking about this place.

He has been ranting
like this in the car.

Da-da-da-da-da.
On and on and on.

Thank you.

I figured because,
uh, G. Money Garvin

was at this visit
four years ago,

that we should probably
bring him back in
for another feeding.

Uh, another meeting.

-Um--
-[all laughing]

Do you want
to go through the list
of foods that you love?

Love the ramen.

Jonesing for it since.

[man] One katsu curry ramen.

So what are we making first?

We're making a broth
for the katsu curry ramen.

Ramen, man,
is all about the broth.

This is gonna be interesting.

So we've got pork
and chicken bones.

[Jae] Pre-boiled, washed.

-[Guy] Next up.
-[Jae] So we're gonna
bag the kombu,

dried anchovies,
bonito flakes.

We got pulverized
shiitake mushrooms.

Roasted leeks,
roasted onions,
roasted garlic,

-some roasted ginger.
-[Guy] How long?

-Eighteen hours.
-Whoa!

[Jae] We add salt,
sugar and fish powder

and then let it go
for another six.

What's the next step?

[Jae] The pork katsu,
start off with a whole loin
of pork loin,

A whole loin of pork loin.

I, I see, see,
what you're saying, saying.

Thank you. Thank you.

Take this and tenderize it.

Salt it a little bit,
dredge it in AP flour,

put it into the egg wash,
dredge it and panko.

-[Guy] And this will fry?
-[Jae] 350.

-The broth is ready
-[Guy] Okay.

-[Garvin] Smells good.
-[Jae] And the noodles.

-Here we go.
-Take the pork.

Boy, that sounds crunchy.

[Jae] Top this
with some cabbage.

Now we will add that.

Carrots and corn.

Green onions.

You and G. Garvin
have been friends
for all these years,

and yet, you've chosen
to make just me
a bowl of ramen.

G, I'll tell you how it is.

[Garvin] Tell me.

[Guy] Mm.

[Garvin] Yeah, the flavor
on that broth is insane.

[Guy] And I love the little
carrots and corn.

-It's good.
-[Guy] It's not traditional.

It's unique and it's funky.

Noodles are tender,
broth is rich.

And the creativity is an A.
Nice job.

[customer] The ramen here
is spectacular.

It's the best
that you can get in Atlanta.

How many different ramens
do you have now?

Eight different ramens,
three different broths.

[Guy] What'd you bring us?

So we got Asian
five-spice duck ramen.

It's nice to have
a new flavor.

Fabulous tender duck.

And once again,
I only made one ramen
for the both of you guys.

He doesn't need
to be involved in this.

I don't feel bad about this.

And how did you do the duck?

We marinated it
in a misoyaki marinade.

White miso, sake,
mirin, sugar.

Like a sweet miso.

We sous vide it.

Way to go extra
chefy on me, okay?
"We sous vide it."

And then
we crisp up the skin.

Add some of our
green onion, ginger oil,
the noodles.

Ladle the broth,
stewed shitake mushrooms,
our steamed bok choy,

spring onions,
our duck breast here.

Ooh, that duck is smoking.

-That duck is next level.
-[Garvin] Mm-hm.

[man] Duck ramen.

The duck is so tender,
so much flavor.

[customer] It just melts
in your mouth.

The broth here is so rich,
it is perfect.

I just want to drink it up.

This is our chicken broth
with some duck fat.

Have some chicken feet,
the backbones,

and boil it
for about four hours,

and add our veggies.

Onions that we've charred off.

Charred green onions,
charred ginger and garlic.

This is going to go
for another four hours.

Salt, sugar, chicken base,
shiitake mushroom stock,
heavy cream.

Oh, I'm telling you.

Yeah, that broth
is beast mode.

I wanna be buried in that.

The ramen here
is very comparable
to Japanese ramen,

which is
quite the compliment.

All right, here's the deal,
hanging out with my man
G. Garvin in Atlanta.

Where this ramen empire
is really starting to roll.

And you have
another restaurant concept?

-Yum.
-We'll see you in a bit.

G, I'm finishing this off.
You stand back right now.

Welcome back.

Triple D hanging out
right outside of Atlanta,
Georgia,

-with the one
and only G. Garvin.
-G. Garvin.

We're at a funky joint
called Yakitori Jinbei.

G. Garvin's optometrist
says he wants to open
a restaurant.

G says, "Don't do it."

He says,
"Don't worry, I got a place
that's closed down.

I'm gonna go do some
test kitchen in there."

People come in and eat.

He says, "You know what?
Just turn the old sign
back on."

You just adopted the name.

That is the weirdest thing
I've ever heard.

And you have
another restaurant concept?

You guys are partners
on a concept?

-Yeah.
-[Garvin] Yeah.

We, uh-- He--

I can only imagine
what this is.

[Jae] We call it Jinbei West,
with his, kind of,
West Coast influence.

Incredible ramen
coupled with some
really great sushi.

I'm a guy who loves food.

And because he has
so much passion for food,
it only made sense.

[customer] I love the sushi.

The lobster sushi roll, yum.

I think I've tried almost
everything on the menu here.

You can't go wrong.

What else we got?

Uh, we've got traditional
Korean LA galbi.

The LA galbi is, like, sweet
and spicy at the same time,

which I really appreciate.

It's, like,
one of my favorites.

[Jae] This is gochujang glaze.

Gochujang is, kind of,
like the Korean ketchup.

We'll use that as our base.

Soy sauce,
crushed garlic, mirin,

Kewpie mayonnaise,
vinegar, sugar,

yuzu juice,
smoked paprika.

We'll drizzle this
over the galbi,

get them on the grill,

and we'll get
this dish plated.

Pickled cucumber salad,
drizzle the sauce.

Galbi ribs
for the Triple-D Nation.

So, it's crazy, right?

This is delicious.

It's mindful,
it's simplistic,

but it's also
that deep, rich flavor.

And it's the kind of thing
that when you walk in,
you've got to get it right.

But when you get it right,
people are gonna
come back for it.

Well, thank you.

[customer] The taste
is very complex,

so your first bite
is different
than the last bite.

It just melts in your mouth.

It's perfectly cooked,
seasoned very well.

I still get people
that walk up to me and say,

"Is the food
really that good?"

I'm like, "Believe it or not,
I'm not kidding you."

Delicious.

I love this restaurant.

We love the Korean
fried chicken here.

It's delicious.

I couldn't find any good
Korean fried chicken

so I decided
to make one myself.

What is good
Korean fried chicken?

-It's gotta have
sweet heat and garlic.
-Okay.

[Jae] So we're just
gonna build it.

Hit it with some sesame,
green onions.

-It's the Korean
fried chicken.
-[Garvin exhales sharply]

-Oh, that's crunchy.
-[Garvin] Mm.

[Guy] That right there
is money.

Flavored really well,
sauces have got some heat.

You really
pulled it off, man.

It's nice, man.
Good job.

It's a different take
of just, like, the regular
Korean barbecue places.

You cannot find
a better restaurant
in a better location.

It's definitely what
we look for in Triple D.

G knew exactly
where to send me.

-Keep making food like this,
and I'll be back.
-All right.

Making the food
is one thing,

having the creativity
is another thing,

having the ability
to present it
is another thing.

And when you can swim
that far upstream,
that's genius.

Well done, buddy.
Well done.

Coming up in St. Louis...

We're mixing
Italian classics...

-That's a big
ravioli, brother.
-Oh, yeah.

...with a dash of Greek.

Look at that. Mm.

And a big dose
of brotherly love.

Watch out for these guys.

So I'm here on the south side
of St. Louis, Missouri,

at one of the
highest points in the city,
known as The Hill.

Now, this area is loaded
with great Italian restaurants
and specialty stores.

But this joint I found
back in 2012

had a twist you could not
have seen coming.

And once the word was out,
they had to make room
for the masses.

It's Italian-Greek,
owned by two brothers.

This is Anthonino's Taverna.

One salmon pasta for the bar.

I'm Italian,
and I love coming here.

The food feels
like back home.

Ladies, I have your
roasted garlic pizza.

[customer] It's so awesome
that this place has grown
since Guy visited.

I was here on Wednesday,
I'm back here today.

You can get gyros,
to pizzas, fresh pastas.

And it comes from
their family's recipes.

[Guy] That's the family
of Anthony and Rosario
Scarato,

who inherited these gems
from their Italian dad
and Greek mom.

We just try to do everything
like you're coming to my house
for dinner.

That's our motto.

Oh, so when I come to your
house for dinner, I gotta pay?

Oh, you gotta pay.

Toasted ravioli for bar four.

Toasted ravioli is definitely
a huge kick here.

Regionally, in St. Louis,
toasted ravioli is so popular.

We're gonna make
toasted raviolis.

Ground beef.

-Ricotta cheese.
-Ricotta.

Pecorino Romano,
black pepper, salt.

-[Guy] Some onion.
-[Anthony] Some onion,
raw onion.

-[Guy] Granulated garlic.
-[Anthony] Granulated garlic.

What we like to do
is a nice paste.

[Guy] Paste? We don't
want texture in this?

-No, we want it
to be smooth.
-[Guy] And fluffy.

They're like
little meat pillows.

-[Guy] So the meat pillow
mixture is made?
-[Anthony] Yes.

-Now we're gonna make--
-We're gonna--

-With that apparatus?
-With that apparatus that
we had specially made.

-Okay, let's do it.
-Okay.

So first,
we're gonna take our dough.

Brush egg wash on there.

Get the mixture.

-So you just
plop those in there?
-[Anthony] Yes.

How many raviolis
you guys go through a week?

[Anthony] About 1,500.

-Here, I'll let you
take care of it.
-Okay.

Center it. We're just
gonna press it there.

It drops into its holes.

-And then
we just bring it down.
-And down.

-That's a big
ravioli, brother.
-Oh, yeah.

[Guy] In the
Italian breadcrumbs.

-Ready to rock and roll.
Gonna be nice and crispy.
-[Anthony] Yes.

[Guy] This is a regular order?

Yeah, it's a big order.
Yeah.

Set that marinara
in the center.

A little fresh
Romano on there.

Mm.

It's got a nice bite to it.

A lot of flavor. Mm.

Look at the amount of filling
that goes inside of this.

[muttering]

I said, "That's ridiculous."

[waitress] I've got
your toasted ravioli.

[Anthony] Our toasted
ravioli, we're selling
tremendous amounts

of 6,000 plus,
you know, a week.

[customer] The filling
and how it's flavored,

but also the size of it
makes it stand out.

They put a lot
of thought into everything
and it really shows.

Marinara going in
on bracioles.

The beef braciole
is, like, rolled

and with spinach,
provolone cheese
and prosciutto.

It's one of the best things
I've ever had.

We're gonna start with
olive oil here on top
of our flank steak.

Rubbed in real nice.

Salt, pepper on top.

Fresh garlic on there.
Prosciutto, provolone.

I'm gonna saute
a little spinach.

Roll that baby up
and bring the sides in
a little bit here.

We're going
to pan sear these up.

And we reduce it
with red wine

and finish it
with our marinara to help
tenderize that meat.

-We're making
some marinara.
-Yeah.

We're gonna add
our tomatoes, basil.

Just the whole basil,
in as it goes?

Yeah, we like
to leave it whole.

-Roasted garlic.
-[Guy] Roasted garlic, great.

[Anthony] Black pepper,
salt, sugar, extra virgin
olive oil, red wine.

-And these raw onions
are gonna go just right in?
-[Anthony] Yes.

And just let it cook down
until it's a nice dark
red color.

-Then we're ready to rock.
-Yeah.

Our marinara sauce
with a little arugula,
Romano cheese on top.

And here's our braciole.

Your braciole.

It is a flank steak,
so you'll get
the meaty part of it.

You can really taste
the prosciutto

and all the
different flavors.

And the marinara
is so rich and robust.

Pepperoni, sausage,
mushroom coming up.

The food is fantastic.

You get a lot
of different vibes.

You can do Italian,
you can do Greek.

Italian. Gyro.

Italian. Gyro.

-Actually,
you're Italian-Greek.
-Yeah, I'm both.

All right, gonna need
some more mozza on top.

Everything is good.

I haven't had
a bad thing yet.

[man] Dolmades dinner.

-[Guy] Dolmades.
-[Anthony] Dolmades.

All right, so first,
you start off with
ground lamb.

-Ground beef.
-Ground beef.

Onions, rice,
fresh parsley, olive oil.

-[Guy] Mint.
-[Anthony] Yeah.

Here's some fresh garlic.
Start mixing.

-Good luck to you.
-Thank you.

-We mix.
-[Guy] You double leaf?

You don't just double,
you triple.

-What are you making,
a Greek burrito?
-Yeah.

Center it like that.

Now, bring the sides in.

Just, kind of, roll
like a burrito, basically,
you're right.

-[Guy] Look at that thing.
-[Anthony] Like that.

And then, basically, we just,
kind of, stack them in
as you go.

Load it up, you pour
the chicken broth in there,
top it with some lemons.

-Let them simmer
for an hour?
-[Anthony] At least.

That's how we do it.

Now we're doing
a Greek tzatziki.

Greek yogurt, cucumbers,
and then lemon juice,

white pepper,
little salt, Greek olive oil.

[Guy] Mix this together
and let it set up.

-And this is what we're gonna
serve with the dolmades?
-With the dolmades.

Look at that.

Mm. You dip that
a little in the tzatziki.

That's fantastic.

Originally, when Guy came,
we had a little dining room
and a small kitchen.

From there,
we've expanded it.

We put the addition
on the back.

There's more space,
more tables.

They're blowing up,
and it's great to see.

Pizza's up. Gotta get
these pies out the window.

They're a staple
that has been around
for a long time.

It's like a big family.
It's more than a restaurant.

I love coming to these,
you know, these historic
areas of cities,

and seeing where
all this ethnic
influence happened.

And the food is legit.

-Thank you.
-Awesome job.

Thank you, brother.

-Hey. [chuckles]
-Watch out for these guys.

And watch out for this
Midwestern Mexican spot.

Look at that.

-Winning folks over...
-It's amazing.

...one taco and tamale...

That's generous, baby.

...at a time.

-You're leading the tamale
revolution in Indianapolis.
-That's right.

I'm here in Indianapolis
to check out a joint

that's cooking up
one of my favorite foods
in mass quantity.

That would be tamales.

Back in 2011,
this place was serving up
more than 150,000 a year.

And now they're still
doing it all by hand.

And they're going national.

At The Tamale Place.

[woman]
Chicken green tamales.

The Tamale Place has the
best tamales in Indianapolis.

Acapulco bowl coming up.

Guy said it was great,
so I had to try it,
and he was right.

I got pork tacos coming up.

It's incredibly authentic,

and the owners
are what makes it.

[Guy] That's husband
and wife, Angela Green
and Vladimir Ronces,

who met in Mexico,

and originally started
this place as a tortilla shop
before switching to tamales.

How many different types
of tamales do you make?

[Angela]
Maybe 15 to 20 right now.

What are you guys--
Is there, like, a meatball
macaroni tamale?

Poblano chili
and cheese tamales.

We have not
taken any shortcuts
from then to now.

We're still doing it
all the way

we always were doing it.

The masa, we say,
is the key ingredient
to any great tamale.

And we make
fresh masa here.

Raw corn, dried.

This is to grind it up
to make the masa.

But first,
what do we got to do?

[Vladimir] Just gonna put
the lime there.

-[Guy] The lime
in the boiling water.
-[Vladimir] Then the corn.

[Guy] And how long
is this gonna boil?
Five minutes?

-[Vladimir] Yeah.
-[Guy] Then it's cooled?

You have to wait 12 hours.

Now, it's ready
to be rinsed.

[Guy] Get the skin off of it.

There we go. Skin's off.

And now,
into the grinder.

Yeah, that's nice. Hit it.

So what he's doing is
he's trying to get
the right grind.

Look at that, fresh masa.
That is killer.

Now, you take the masa?

[Vladimir] We divide it
in ten-pound portions

-for the tamales,
for the beef and bread.
-[Guy] Got it.

[whistles] This is gonna
make the shredded beef
for the tamale?

Yeah. Onions, garlic.
I'm gonna do the meat.

-[Guy] Okay.
-More onions,
some more garlic.

Salt, and then some water.

[Guy] So, this is gonna go
for about three hours?

-[Vladimir] That's right.
-[Guy] Okay, brother.

This is all the bases
of the chili sauce.

Ancho, guajillos.

-Pasilla and then the puya.
-Mm-hm.

-Now, we add water.
-Let them seep.

-[Vladimir] Soak overnight.
-[Guy] Nice and soft.
Look at this.

-They puree real nice.
-[Vladimir] That's right.

Pureed chilies
with a little bit of water.

Now, it's time
to make the red sauce.

-Garlic, onion,
black pepper, ground gloves.
-[Guy] Okay.

Salt, tomatoes, water.

-And that's it?
-We blend it.

[Guy] So now
the tomato mixture is done.

Now, we put some of
these peeled chilies
into this one right here.

-All that to cook the beef?
-That's right.

Wow.
A lot of work, man.

So we've got all the beef
shredded apart.

Cool it down.
What are we up to now?

[Vladimir] We want to fry it
a little bit on oil, you know.

Onions.
Burn it a little bit.

-[Guy] Flavor the oil, right.
-[Vladimir] That's right.

[Guy] Got to take
the onion out.

[Vladimir] Now we drop in
the meat in there.

All this meat's gonna go in.

-It gets
a little bit of a fry.
-[Vladimir] Uh-huh.

[Guy] Now, some of the
red sauce. Eight gallons.

Smells awesome.
Okay, so how much longer
is this gonna cook?

[Vladimir] Fifteen minutes.

-Then we take it to the masa?
-Uh-huh.

He's the bossa of the masa.

So the masa balled up
and ready to go.

We've got to separate.
Pour the oil first in.

Kind of creams up the masa.

[Vladimir] Salt,
baking powder.

That's what makes them
nice and light and airy
and not super dense and hard.

-Okay.
-Now we'll mix it.

[Guy] How many tamales
will this make?

-Seventy tamales.
-About 70.

[Vladimir] Mm-hmm.
We add sun-dried salsa.

[Guy] Okay,
so we mix all this up,

and then we start
building tamales.

-That's right.
-Got it.

-[Vladimir] Oil.
-[Guy] So it doesn't stick.

-Put some masa.
-[Guy] Okay.

-Some salsa.
-Oh, it's gonna be
nice and moist.

-[Vladimir] And some meat.
-[Guy] That's generous, baby.

I hate when it's so much masa
and just a little bit of meat.

Roll the tamale, fold it up.
So, tie.

-A little bit of salsa
-And a little bit more
in there.

[Vladimir] Yeah, there we go.

[Guy] And then we're gonna
stand all those up
in the steamer.

Start it from cold,
stack them up.

-35, 40 min,
then they're done.
-Mm-hm. That's right.

-Beef and bread.
-[Guy] All right.

The size of this.

That's huge, man.

Mm.

Nothing like
shredded Mexican beef.

Mm. Great job.

Here's your poblano
and cheese tamales.

I have had the tamales,
and they are wonderful.

Morgan, I got tamales set.

Angie and Vladimir
really pride themselves

in the layering
of their flavors,

and that's what
really makes it shine.

We need more beans
over here, please.

There are
a lot more items on the menu
other than just tamales,

and you can't go wrong
with any of them.

Spicy chipotle
chicken nachos ready.

I have the chipotle
chicken nachos.

Ah, the flavor, the crunch.
They're just delicious.

The nachos come with
our homemade tortilla chips.

We're gonna fry them
just a little bit,
make them crunchy.

We're gonna put
some salt, lime juice
and then chipotle chicken.

We use white
and dark meat.

Some salt in there.

Now we're going
to add some sauce.

It's chipotles,
garlic and onions,
salt and pepper.

Very flavorful.

We let it boil a little bit,
just a few minutes,
and then it's good to go.

Got some beans.

And then our cheese dip.

White American cheese,
oil, evaporated milk,

combination of jalapenos
and serranos.

That's the kick for it.

We're gonna add some water.

Cook until
it's nice and creamy.

Real famous cheese dip,

and we finish
with some lettuce.

[waitress] Spicy chipotle
chicken nachos.

They're so crunchy.

I absolutely love the cheese.
It's so delicious.

Nice smoky chipotle flavor.

I love the nachos.
The tacos, especially.

What's your favorite item
on the menu?

[customer] Steak taco,
everything on it.

It's the corn tortilla
what makes it.

Two pork tacos loaded.

The pork tacos
are my favorite for sure.

[Angela] We're gonna start
by pouring the pork
into the pot.

Then I'm gonna pour my OJ,

onion and garlic,
the milk, salt.

And a little extra sugar
just for fun.

We're going to let this
cook for several hours
until it's nice and tender.

For the pork tacos,
I'm going to start
heating up the tortillas,

the pork so it can
start caramelizing.

And we use provolone cheese
because it's my favorite.

Now I'm adding my pork
to get that cheese
all melted into the pork.

We're finishing it
with onion, cilantro,

a couple lime wedges.

These are pork tacos.

[waitress]
Here's your pork tacos.

[customer] I love these.

The pork itself,
it tastes, like, smoked

and has some
sweet sauce to it.

[customer 2] The way that
they crisp them on the grill,

they're nice and crunchy
with the melted cheese.

It's amazing.

So what's the next step
in the world of
The Tamale Place?

The vision is nationwide.

Nationwide tamales.

[Angela] We're trying
freeze-dried tamales.

You'll be able
to order them online.

You're leading the tamale
revolution in Indianapolis.

[Angela] That's right.

Two Acapulco bowls
for the Triple-D Nation.

-[Anthony] Coming up hot.
-So there you have it, folks.

Three more
of your favorite spots
upping their culinary game.

Hey, guys,
enjoy your meal.

-You're welcome.
-And they're not
the only ones.

We'll have more to check out
next time on Triple-D Nation.

-Test broths.
-Did you--

Tying your shoes has not
ever been a big thing, has it?

-I mean, that's--
-[all laughing]

That's why--

That's why they do
the Velcro shoes.

-Huh? Does that--
-I-I am a Velcro man.