All language subtitles for Diners.Drive-Ins.and.Dives.S51E01.1080p.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 they doin'?"

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 blowing up

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

Like on this trip.

It's a barbecue...

Ribs are dynamite.

...Biscuit...

That is delicious.

...And big meatball
kind of day.

Guess what? Hot.

Like in a primo pasta
spot in Syracuse.

I can't come back
and hang out with you anymore.

A real deal diner
in Indianapolis.

Breakfast, dinner, whatever.
That's just good food.

[Guy] And a lights out
joint in Atlanta.

There you go.

Serving up Southern.

-Hoe cake.
-Hoe cake.

That'll twist your soul.

It's love being
put into these dishes.

[Guy] Still to date,

one of my favorite things
I ever had on Triple-D.

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

This is Triple-D Nation.

So think about every time
you go on vacation

and you try great food.

Or think if you were
a flight attendant

and you flew
all over the world

and you got to taste
all this incredible food.

Think if you took
all that information,

and came back and opened
your own restaurant.

That's exactly what
went down at this place

I hit up in 2018,

which was just the start
of more to come.

And she's still crushing it,

with unique spins
on soul food.

If you're in Atlanta, Georgia,

you've got to check
out Twisted Soul.

Hoisin Oxtails,
pick up, please.

At Twisted Soul here,
they have something
for everyone.

Blackened salmon rolls.

It was really great Guy
was able to find this place
and highlight it.

[man]
Salted caramel bourbon wings.

[woman] Very Southern.

This kind of brings me back
to some of the dishes
that I grew up with.

[Guy] Well, Southern
with international flair

that took off thanks
to Deborah Vantrece,

a former flight attendant
who came up with her
own flight plan.

Someone didn't send a memo.

We can't have two bleached
blondes in the show.

[Deborah] Good to see you.

-Didn't we talk about
the hair last time?
-We talked about the hair.

Yours is looking
pretty good tonight.

-I don't know.
You really own it.
-[laughs]

You don't know exactly
what you're getting
by the book in the cover.

-Yes.
-All right?

Because you're fun
and wild and sassy.

But then you're also really
hardcore in the kitchen.

-What are we making?
-Southern marinated
fried chicken.

Yeah, and you know,
that means treadmill.

It's bird time.

Seasoning salt, garlic powder,

onion powder,
and a little black pepper.

-[Guy] And how long
is it gonna hang out?
-24 hours.

Dredge it in flour
and house seasoning.

-And then right
to the cast iron?
-Yeah.

Hit it. Don't babysit it.

[Deborah] Gotta press.

Smack dab in the middle.

The leg on the other side.

There you go.

That is good old fashioned
honest fried chicken.

[Deborah] And the famous
collard green roll.

[Guy] Collard green roll?

I wanna order 100 of these.

Congratulations.

For wrecking collard greens
for the rest of my life.

Still to date,
one of my favorite things
I ever had on Triple-D.

Thank you.

[Guy] And it was a great
representation
of everything that you do.

Sweet tea baby back ribs,
pick up, please.

All right.
What'd you bring me?

The sweet tea baby back ribs.

Sweet tea is something
that we find in the South.

What brought you
to brining the ribs in it?

[Deborah] Actually experiment.

You know,
coming from Kansas City,
we go for that sweet, spicy.

I like to use
strong brewed tea.

We add brown sugar, salt,
black peppercorn,
bay leaf, garlic.

We'll let this cool.

Then we're gonna pour
it over our ribs.

Wrap it up
and let it brine overnight.

This is really a basic rub.

Brown sugar, smoked paprika,

garlic powder and onion powder
all mixed up.

Cumin, chili powder, cayenne.

I'm ready for the smoker.

-Where you getting
the smoke on this?
-Hickory.

Slow cook for about an hour
and a half to two hours.

[Guy] What's the slaw?

This is a cabbage
and kale slaw.

Got a little jalapeno
in there, a little onions.

-Got a little bite.
A little spice.
-Yeah?

Delicious.
Great smoke on that rib.

Tender,
but not falling off the bone.

A nice little char to it.

A good rub.
What's this bad boy?

[Deborah]
This is a sweet sauce
that has a little bit of heat.

Ketchup, tea, brown sugar,

apple cider vinegar,
Worcestershire,

fresh lemon juice,
liquid smoke,

kosher salt, cumin,
chili powder, cayenne.
Give us that heat.

Garlic powder
and onion powder.

Dijon mustard.

[Guy] Ribs are dynamite.

-Delicious.
-Thank you so much.

[man] The sweet tea ribs.

These were just
nice and tender.

It melts in your mouth.

[woman]
I love the smokiness of them.

The sweet and spiciness
of the sauce.

[Guy] We're in Atlanta.

We're hanging out
with my sister
from another mister

who has way
better hair than me.

And her style
doesn't stop there.

Crawfish gravy
black pepper biscuit.

[Guy] She's got plenty
more Southern
to feed your soul.

Her biscuits
are absolutely phenomenal.

See you in a bit.

Welcome back, Twisted Soul,

Triple-D, Atlanta, Georgia.

We're hanging out with my
sister from another mister.

[woman] I consider myself
to be a decent cook.

But I could not do what
Deborah does on my best day.

Where did you learn to cook?

My mom cooked,
my grandmothers cooked,
my aunts cooked.

-A little dance move
just busted out.
-Nah.

-You're wild.
-I know, right?

Flight attendant.

-Well, cook that was acting
to be a flight attendant.
-Yeah.

-You were taking
that as a food adventure.
-Exactly.

-You weren't sitting
in the hotel.
-No.

[woman] It's a lot more
to it than just food.

It's actually love
being put into these dishes.

[Deborah]
This is our seafood louie.

Now what are we doing?

So we're gonna
do a play on the little
crab louie salad.

You know,
the Southern belles down here

used to do
that at the tea party.

I've never been
to a tea party.

-I've been to a kegger.
-No. Tea party.

-Tea party is different?
-Yeah.

So, first thing. Hoe cakes.

-Don't you say it.
-Now, wait a second.

I don't wanna go out there
into flavor town
and say it the wrong way.

So how would one say
what we're gonna make next?

Hoe cake.

-Hoe cake.
-Yes.

Did I get it right?

[Deborah] We've got
self-rising cornmeal,

baking soda, eggs,

buttermilk, avocados.

I've never seen
the avocado combo.

[Deborah] Red pepper, onions,

jalapenos, oil, cilantro.

[Guy]
And that's all she wrote.

-What do we got next?
-Next, we're gonna
poach the seafood.

A little oil. Shrimper down.

-Shrimper down
a little bit now.
-Shrimper down.

Lobster down, water.

[indistinct]

-A little bit of crab oil.
-A little bit of crab oil.

Lump crab.

A little poach being delicate.

[Deborah] Yeah, and then we
let them cool.

And then we'll be
ready for the salad.

And put a little arugula,
corn relish.

And then the hoe cake
is what puts it over the top.

-There you go.
-Shrimp.

And our lobster.

Lump crab,
mango vinaigrette.

Too pretty to eat.

It is kind of cute, isn't it?

That is delicious.

There's not many salads
that I would order again.

I would order that every time.

You've always had such a big
following in Atlanta.

Yes. Things just took off.

-Yeah.
-No airplane pun intended.

Even though
she was a flight attendant.

Deborah Vantrece
leaves a mark.

She can just about
cook anything.

Crawfish gravy
black pepper biscuit.

What's this bad boy?

-I know it's biscuits.
-This is biscuits and gravy.

[Guy] All right.

[Deborah] Okay. So I did
a little Creole version of it.

So the biscuits
have a little scallion,

goat cheese
and black pepper to 'em.

-[Guy] A little black pepper?
-Yes.

[Guy] A little black pepper?

No. What you're
probably tasting

is that heat in that gravy.

-Oh, that was it?
-Yeah, that crawfish gravy.

So it's got butter and oil,

and we've got
a little bit of flour,

onions, celery, and peppers,

chopped garlic,
some chicken broth,

Creole seasoning,
old bay, cayenne, crab oil.

I'm gonna start adding
in my crawfish.

A little heavy cream, water,

cooking sherry,
Italian parsley,

simmer for 15 minutes.

-This is delicious.
-Well, good.

If you're gonna do
something Creole,

you know,
Granddaddy always said,

"It's gotta have
some spice to it."

-Your granddaddy was from?
-Louisiana.

Everything in your back story
folds into your menus.

That's what I like.

[woman]
Here are crawfish biscuits.

[woman 1] Her biscuits
are absolutely phenomenal.

It's got so much texture.
That gravy
on the crawfish is amazing.

Congrats on all your success.

You deserve every single bit.

[Deborah] Since Triple-D,
I've opened
Oreatha's At The Point.

Oreatha was my mom's name.

It's kind of an owe to her
and moms everywhere.

So we play on comfort foods
that your mother
would cook for you.

I firmly believe
that Deborah's restaurants

are some of the best
in Atlanta.

You have reinvented yourself.

-Yeah.
-That's what's
so great to watch.

I don't see the sunset.

Not yet. I'm having fun.

[Guy] Coming up in Syracuse,
a pasta institution...

Whoa! Whoa! Whoa!

...Where the sauce
really sings...

It's ridiculous.
That's not fair.

...And the meatballs
are their thing.

Are you kidding?
They're the best.

Mmm. That's an awesome dish.

I'm here in Armory Square
in Syracuse, New York.

This place here, I hear
they make their own sauce,

they make their own bread
and they make their own pasta.

And since I was there in 2012,
it's become a family affair.

So now, there's no telling how
far this place is gonna go.

I mean,
Pastabilities are endless.

We've got a carbonara
fettuccine ready to run.

Pastabilities is definitely
the place to go.

Dinner, drinks, lunch.

[woman]
The hot vodka fettuccine.

This place
has a great combination
of a super friendly vibe.

And then there's the food.

Pesto angel here for ya.

There's a huge sign up
that says that Guy was here,

which is definitely
a stamp of approval.

It's the heart
of the community.

We started in 1982.

We had $15,000.

You started your first joint
with 15 grand?

-That was self service
cafeteria stuff.
-Okay.

It started,
it morphed to change.

-And then you exploded.
-Yep.

[Guy] And now things
are blowing up even more,

with owner Karyn Korteling,
joining forces

with her daughters,
Rachel and Rylan.

It's just a real
family team now.

I've got the wicked
chicken riggies.

The riggies is very popular.

We are starting with our
wicked chicken riggies.

-Wait there now.
It's called riggies?
-Riggies.

These parts,
chicken riggies rule.

First we're gonna start
with olive oil,

garlic, sweet onions.

And we'll just let
that simmer for a moment.

Then we go to our peppers.

Yellow peppers,
sweet red, green.

-A little jalapeno.
-So it's got some spice to it?

Well, we call it wicked
for a reason, you know.

-Oregano.
-Red chili flake.

[Karyn] Cayenne pepper.

The pepper
to everything else ratio
is starting to go up.

[Karyn] Salt, dried basil,
and black pepper.

And next up,
this beautiful tomato sauce?

What's this little--

Oh, that's the wicked.

-This is the wicked?
-That's the wicked.

-How hot is that?
-I'd say it's hot.

It's chipotle peppers,

chili peppers,
and spiced oil.

-You're not joking
when you call it wicked.
-Mmm-mmm.

Cream. Let it simmer
for 45 minutes.

Add the sugar,
Romano cheese.

[Guy] Whoa! Whoa! Whoa!

-Should we let it simmer down?
-Yep.

And next we'll work on what?

-We gotta chicken it.
-We're gonna chicken it?

We're gonna chicken it.

Sliced chicken breast,
a little salt and pepper.

-[Guy] So the chicken's
ground up nicely?
-Yep.

Cream chicky riggie sauce.

Then I pour my riggies in,
coat it all.

Here you go.

And she's done.

Hmm.

That's an awesome dish.

Pasta's nice.
Not overly spicy.

-Love it.
-Thank you.

[man] Riggies up.

Chicken riggies
was a big hit before, and now,
it's even a bigger hit.

I love the chicken riggies.
The sauce is amazing.

And the new dish,
the pasta-cini
has the exact same sauce.

[woman]
Wicky-wicky pasta-cini.

We're making our
wicky-wicky pasta-cini.

This is basically
like an arancini.

So we blanched our angel hair.

Of course we gotta put
the famous wicky-wicky sauce.

Romano cheese.

Shredded mozzarella,
whipped egg.

Give it a nice mix.

And now we're gonna
add our ricotta.

And we'll make it into balls.

A little bit more
of our riggie sauce
for our wet dredge

and squeeze out your ball.

Roll it a little bit more,
put it on the sauce tray.

This is our stretch
breadcrumbs.

Now these are ready to fry up.

Wicky-wicky sauce,

wicky pasta-cini balls,

locatelli cheese, green onion.

Wicky-wicky pasta-cini.

Pasta-cinis.

Perfect mix of like,
spicy but not too
spicy richness.

Basically heaven in a bowl.
[chuckles]

[man] It's our spicy
tomato oil for ya.

I love the hot oil.

I'm obsessed with it.

Let's go. Let's fire it up.

[Karyn]
Add our tomato puree, salt.

A little bit of honey,
chili mixture.

-The oil that had
the garlic flavor.
-Yep.

Stir our garlic back in.

-[Guy]
Now we're ready to taste it?
-Now we're ready to taste it.

I can't come back
and hang out with you anymore.

This is ridiculous.
That's not fair.

It went crazy
when the show aired.

People coming in,
looking for it, asking for it,

taking it on their way
out the door.

It's a little bit hot, spicy,
and then the garlic.

Oh, it's so yummy.

All the sauces are amazing,
but I love the meatballs.

Are you kidding?
They're the best.

[man]
And here's our meatball bake.

Our meatball bake is topped
with our 50-50 sauce.

It's like the hot oil,
but it's not quite as hot.

So we're gonna start with
chopped onions and garlic.

Salt, pepper,
dry Italian spices,

sugar, fresh parsley.

Add our tomatoes
and let it cook
for about four hours.

What we're gonna do next,

is combine our house
tomato sauce
into our hot tomato oil.

We're gonna blend it all up,

and then I'll be ready
for our meatball bake.

I'm gonna take my beef here
and mix it in with the pork.

Liquid egg here.

Romano cheese, breadcrumb,

garlic, basil, parsley,
black pepper,

salt, a little bit of sugar.

Form them into meatballs

and put them
for about 45 minutes.

Ladle some of the 50-50 sauce.

Our shredded mozzarella mix.

Put this in the salamander.

Whipped ricotta on top,
a little bit of basil,
and voila.

Meatball baked, ready to run.

[man] It's super savory
and I'm addicted.

Every time we
come to pastas now,
that's what I get.

[Guy] Do you think
this would be
what it all came to?

I didn't know where
I was going with us.

I just love food, you know?

Well, it comes to you
really well.

Very proud of you.

-Thank you.
-Congratulations.

Up next...

Mmm. Rock star, man.

An old school spot
given new life.

-[woman] Went from broke.
-Yes, you did.

But keeping things classic.

Mmm-hmm. I mean, that's just
good old stick to your ribs.

I'm about five miles east
of the center of Indianapolis,

and I've got one of those
great Triple-D stories.

Local hangout
about ready to close down,

until a mother
and son team up,

buy the place, resurrect it,
and keep a tradition alive.

It may have been 2011 when I
stopped by the first time.

But here, time stands still.

And that tradition
of scratch-made-classics
is still going strong.

This is Indy's Historic
Steer-In.

[man] Wings for the bar.

Guy definitely picked
a great spot coming here.

Everybody loves it.

[man] When I first started
coming here in 1970,

there was cars everywhere,
just like his.

But that was all
new back then.

This is the best
diner in town.

Twin steer burger, pick it up.

I happen to be here
for the filming
of the first episode.

Every neighborhood
needs a joint, like this, man.

It's been a staple
for my entire life over here.

[Guy]
And it's still going strong.

Run by Casey Kehrer,
his wife, Christine,
and his mom, Barb,

who took a gamble
and bought the joint in 2008.

Where'd you guys
get the money?

We used her retirement money.

[laughs] Yeah.

Went from broke.

Yes, you did.

Here you go, Dan.
Your lasagna.

Barbara and Casey,
they're always here,
smiling faces.

The food really
hasn't changed.

The quality has
always been great.

They have great meatballs.

[man] Meatballs up.

Is your family Italian?

No, they're not.
We're German-Irish.

My dad lived near
a bunch of Italians, though.

-All right.
We start with veal.
-[Guy] Ground chuck.

Some sweet Italian sausage.

Three meats
at a burger joint. Dude.

Eggs, bread crumbs,
fresh basil, minced garlic,

oregano, minced onions,
Parmesan cheese,

pepper, salt, milk.

This is like meatball 101.

It's all here.
Go fold that together.

Let's make meatballs.

-[Guy] Cook 'em off at 350?
-Right.

Everything's good to go.

[Casey] Yeah, we're warming
the meatballs up.

-[Guy]
Reheat them on the flattop?
-Right.

While those are cooking,

-take our bread.
-For the marinara.

Lots of cheese.
Throw that under
the salamander.

-The cheese is melted.
-[Guy] Nice.

Yeah. Look at those.

That's a big portion.

-A little marinara.
-Marinara on top there.

Guess what? Hot.

-[Casey] I got to cut it.
-Look at that.

Oh. That's a real good
meatball sandwich.

-What's your last name?
-Kehrer.

-Oh, Kehrer-leone?
-Yeah, O'leone.

Oh, Kehrer-leone? Yeah.
That's what I thought it was.

We still do meatballs
by hand.

And since the show was on,
we'd sell 200 a week.

[Guy] So, when you guys
took it over, you said,

"Mom, one of the things
we need to do, make meatballs

-like we used to have
when we were kids."
-Yeah.

We've kept our menu,
um, pretty much the same.

We offer a little bit
of everything.

My favorite thing
is the tenderloin.

Pork tenderloin
for Triple-D Nation.

In Indianapolis,
the pork tenderloin sandwich
is the go-to.

I mean, it's like
the biggest thing here.

We have our double-cubed
pork chop.

Pound it out a little
so it's bigger than the bun.

Then we dredge it,
and this is our breading.

All-purpose flour,
granulated onion,
granulated garlic,

coarse black pepper,
seasoned salt.

So, we go from our breading
to our buttermilk

and back to our breading.
Now, we're ready to fry.

It looks nice
and golden brown.

Now, we dress our bun,
mayonnaise, shredded lettuce,
tomato slice and red onion.

And this is our Hoosier
pork tenderloin sandwich.

All right, guys, have
our Hoosier pork tenderloin.

The Hoosier pork tenderloin
is the best.

The quality of the meat,
the breading they use
tastes very authentic.

It's always very tender.

They just cook it
to perfection.

We make the pizza
like that, too.

We make our own dough.

[Guy] Lay it out, throw it up.

-[Casey] Yeah.
Tomato mix on top.
-[Guy] Whoa!

Stuffed pizza, please.
Look at this thing.

Hmm. Rock star, man.

[Casey] Thanks, man.

The stuffed pizza
and the beef and noodles,

people come from all over
for those items.

Beef and noodles
is great here.

All right, Casey,
what are we making?

We're gonna make
beef and noodles.

[Guy] Beef and noodles
is a staple?

[Casey] Yeah, pretty much
around here.

Um, it's an old family recipe,

passed on
a couple generations.

A little flour down,
roll out the dough,
just like Mom used to do.

We use the pizza rocker
for cutting.

A couple chops this way.

Then we'll just kinda
fluff it all up.

-And into the pot.
-You cook the noodles

-actually in that broth?
-We cook the noodles
in everything, yeah.

We cook
that down for 45 minutes,
till the noodles are ready.

[Guy] Wait a second.
We're serving up

-the starchy pasta
with potatoes?
-Yeah, we are, yeah.

-It's probably
an Indiana thing now.
-I guess.

-[Casey] So, we're ready.
-[Guy] Ooh.

-Mm-hmm. I mean, that's just
good old stick to your ribs.
-[Casey] Yeah.

[Guy] I'll back for this.

[employee] One beef and eggs.

Breakfast, dinner, whatever,
yeah, that's just good food.

[employee] Reuben
in the window. Pick it up.

The Reuben, the way
that the corned beef mix in

with the little special sauce,
it just comes together.

We start with
making the brine.

We add paprika,
rosemary, fennel,

a lot of coarse black pepper,
granulated garlic
and onion,

sugar, brown sugar, cloves,
bay leaves and the pink cure.

Pour it over the brisket.

Now, we add a little bit more
water to cover.

Put it in the cooler
for seven days.

We're gonna take it out
of the tub.

Put a little liquid on top
to cover.

Seven hours in the oven.
It's ready to go.

Now, we slice it
for sandwiches.

Start with marble rye,
add Swiss cheese,

sauerkraut
and the corned beef.

Okay, now we build
the sandwich.

Load up my sauerkraut.

This is a classic
Thousand Island

that goes great
with our corned beef.

Here's our corned beef,
and we top it off.

And this is our
Reuben sandwich,
served with onion rings.

[waitress]
Our Reuben sandwich.

A lot of meat on it,
a lot of corned beef,
it's thick,

a lot of cheese,
and the way it's grilled
is good.

The rye bread,
everything just blends well.

So, your mom
works here now?

-Yeah. She retired to come
here and work more.
-What did she do?

[Casey] She was
a maintenance supervisor
at a food flavoring plant.

-So, now she maintains
the flavor here?
-Yeah.

There's not a day that goes by
that someone doesn't come in

that mentions the show.

We've had people
from all over the world.

I have our spaghetti
and meatballs.

It's just great food,

great staff,
always a good time.

[Man] This is the old
diner life.

-[Guy] This is
the old hangout?
-This is it, man.

-What a cool thing
to, to get it.
-Yeah. It--

It was neat to save it
from going away.

-Gotta come check
these guys out.
-...

Got a meatball bake...egg.

Hot, ready.
Pick it up.

That's it for this road trip,

but certainly not the end
of our walk down memory lane.

We're gonna need more
corned beef on the line.

There are plenty
of other places flexing
their culinary muscle.

Let's go! Let's go!

Excellent.
Thank you so much.

[Guy] And we'll check
'em out, folks,

next time on Triple-D Nation.

I can pick up my collards.

-I'm gonna do it.
-[Guy] It's on.

Hmm.

-Oh, you going
big bite on that?
-Mm-hmm. Mm-hmm.

Now, I'm gonna ask you
a lot of questions.

[mumbling]

Oh, no, no, no, no, no,
no, no. You got to--

It was your chance
to share.