I'm Guy Fieri, and we're rolling out
looking for America's greatest
diners, drive-ins and dives.
This trip...
-I'm clapping for you. -Oh, thank you. I love it.
...we're wrapping it...
I hope you're hungry.
...firing it...
Beautiful.
...and frying it.
Where do you stop?
There's Lights-Out Latin in Mobile...
-The bomb, right? -Absolutely.
...a pizza caught on fire in Wyoming...
[chewing] Mmm. This is really, really good.
...plus a joint stepping up sandwiches in Omaha...
Do you have to buy the bib? Or can you rent one?
...and making a meal out of goose duck fries.
Take it to Flavortown.
There you go.
That's all right here right now
on Diners, Drive-Ins and Dives.
[theme music playing]
I'm here in downtown Omaha, Nebraska,
to check out this place that everybody's talking about.
Husband-and-wife team looking to open a restaurant.
They find a vacant restaurant. They don't get it.
But right next door,
there's a gyro and fried chicken joint
that's for sale.
So they get that. But their intention
is to open a fine-dining restaurant.
Well, the fine-dining restaurant never happened.
But what does happen has Omaha talking about it.
This is on the 16th block,
and this is Block 16.
Blocking in, we got Omaha Fries.
It's amazing just the creativity
and different things that go into it.
Poutine burrito.
What makes it so good do you think?
All the different flavors and the love
that the owners put into this place.
[Guy] But that love wasn't at first sight
for owners Paul and Jessica Urban.
What we purchased was a gyro shop.
So you bought a preexisting concept?
Yeah. So I cried for six months.
[Paul] And then we just started to run specials.
[Jessica] We just wanted something more formal.
And then it just turned into what it is.
Formal food on a bun. You know.
-Formal food on a bun. -Yeah.
[Guy] So you're cheffing casual food,
-elevating the game. -Yes.
One minute on the Jeffrey.
The Jeffrey sandwich is brisket,
chimichurri, barbecue sauce.
Coleslaw and potato chips.
It's not just a sandwich.
-It's an experience. -Yes.
[Guy] We're starting off with the Jeffrey?
We're doing the Jeffrey.
So we have an untrimmed brisket?
Yes.
Some salt, a little bit of pepper.
-Garlic. -Sichuan peppercorns.
Yup. Carrots.
Brown sugar, tomatoes,
red onion.
This is a house-made chicken stock.
I also put chicken stock on my beef.
[Paul] Coconut vinegar,
and some cherry cola.
-And cherry cola? -Yes.
How long are we gonna cook it?
-About 12 hours. -At?
-Two hundred. -Two hundred.
[Guy] When it comes out, straining off the juice,
-slice the meat. -Yup.
Now we're making the barbecue sauce.
So, the strained-off, you can see the fat floating.
-Now we're gonna do this again? -Yes.
Why don't we just put extra in the pot the first time?
More fresh ingredients, more flavor.
It just intensifies it all.
Okay, let's see it.
-The stock. -I'm clapping for you.
Oh, thank you. I love it.
Uh, some garlic, tomato, red onion,
-brown sugar. -Brown sugar.
Coconut vinegar, more vegetables,
-ketchup. -Here you go.
Thank you. I didn't wanna ruin your clapping.
Some molasses.
Sichuan peppercorns.
How long is this gonna cook down?
About an hour, hour and a half.
Then we just puree it all together.
All right. What are we making next?
Chimichurri mayo.
Let's start out with a heavy-duty mayo.
Some scallion.
Some honey.
Serranoes and Jalapenos.
White vinegar.
Lemon and lime juice.
Garlic, pepper, salt.
And a bunch of cilantro.
Whole bunch of cilantro, yeah.
All right. Let's see it.
[Paul] Good chunk of brisket.
While that's cooking, we'll do the bun.
Some of that barbecue, a little pepper Jack.
Cover it up.
While that's steaming, we'll start to build.
Chimichurri mayo, cucumber onion slaw,
the brisket.
-Chips going on too? -Absolutely.
Gotta have that crunch.
A little more chimichurri mayonnaise.
Do you have to buy the bib? Or can you rent one?
You can rent one.
There's more going on inside of that barbecue sauce.
But I don't know if it's the barbecue sauce
or if it's the chimichurri.
All I know is that there's a lot of big flavor.
The meat's nice and tender.
I like that you turned that jus back into the barbecue sauce.
-Great sandwich. -Thank you so much.
And very creative.
Something you're not gonna get somewhere else.
[woman] The Jeffrey,
it's not dry, it's not fatty.
It's just exactly what you want
from a brisket sandwich.
The tanginess, the sweetness.
[man] The Jeffrey was their special today.
I definitely keep an eye on those daily specials
'cause you know you're getting something different.
Every day, there's a new special?
Yeah, we've done over 3,300 of them since we opened.
Their specials are really creative.
The other things on the menu,
you can't go wrong there either.
Duck Duck Goose in the window.
Crispy fries with the duck confit,
the gooseberry jam, duck fat mayo.
It's really just a perfect plate.
All right. What are we makin'?
Our Duck Duck Goose.
Like the little game we played when we were kids?
Correct.
I'm gonna season the duck.
-Salt, pepper-- -Is that enough? Come on.
Take it to Flavortown.
There you go!
Some rosemary and thyme.
And we're gonna press this.
[Guy] I'm impressed.
We're gonna throw it in the cooler overnight.
And then when it comes out, what are we doing?
We're gonna take some beautiful duck fat,
and then we are gonna pop it in the oven
for 12 hours.
-[Guy] 12 hours at 200? -Yes, sir.
-We'll shred all the meat? -We're gonna take the skin off,
boil the fat out of it.
We're gonna crisp it up.
What are we makin'?
Some duck mayo. That's the second part of the duck.
-Duck duck. -Duck.
Walk me through it.
-Mayo, garlic-- -Salt.
Pepper, vinegar, a little bit of duck fat.
We're on our way.
What do we have next?
We're gonna make the gastrique.
Let's do the goose.
[Guy] The gooseberries.
Cherries, cranberries--
-Onions. -Raw onion. Yeah.
White vinegar, red vinegar and then some sugar.
-Got it. -Let this cook for about half an hour.
And then once we hit it with the immersion blender,
what happens?
It's ready to go on top of those fries.
-Let's do this. -Okay.
So we're gonna throw some duck down.
This is a vegan gravy.
Throw some cheese curds on there.
-You like cheese curds? -Yeah.
So we've got some fries, a little mayo on those.
Going cheesesteak on us.
[whistles]
And the gooseberry gastrique, a little green onion
and crispy duck skin.
There's your Duck Duck Goose.
Mmm!
The gastrique is the most critical part.
I love the cheese curd melt in there.
Where do you stop?
This where like they have to have an intervention.
Like, people come in and say, "Stop!"
-Delicious. -Thank you.
Duck Duck Goose.
[man] It just has everything that I love
about food in it.
It's the best.
Yeah. I wish they made the no-calorie one.
Got a Sloppy Nick.
[woman] People are like, "Oh, I'm in Omaha for a day.
Where should I go?"
Everyone's like, "Block 16."
[man] It's different and it's funky,
and it's so, so good.
[Guy] When you two love what you're doing
and how you're doing it
and why you're doing it,
that just translates to people out the door.
And they get it.
They wanna eat real food from real people.
And that's you two.
-Thank you, Chef. -Delicious.
Up next, a funky Latin flavor-fest
in Mobile, Alabama.
Who's excited?
Like a surf and turf twofer.
That is superb.
And a creative spin on carnitas.
You're doing all the right things.
Nothing better than playing some cowboy mouth
cruising through New Orleans.
Ah, Guy, that's cowboy mouth.
But this is not New Orleans.
This is Mobile, Alabama!
[Guy] Well, it feels like Mardi Gras could have been going through here.
There's people that say that Mardi Gras started here,
but I'm not one of 'em.
All right. Has Cowboy Mouth played on this street?
We've played there. We've played there.
Have you eaten here?
No. That seems like a fried chicken joint.
It sounds like a fried chicken joint.
But it's not.
This is Roosters Latin American Food.
Come on, buddy.
All right, I got Cubans coming up in the window.
I need hands.
[man] The reputation of Roosters
is really fresh food,
vibrant flavors, a good atmosphere.
I got a plate of mahi up.
[man 2] You can find food from Caribbean,
from Mexican, also from South America.
This place is amazing.
[Guy] And Frankie Little's culinary how-tos
started with his grandma.
Your grandmother was from Central America.
Well, she was American,
but she grew up in Central America.
Okay. Is she one of the people
that was influencing your cooking?
Yeah. Big garden.
There was always fresh vegetables, fresh meat.
And, in my youth, I'd run around Central America
and just kind of loved this type of food.
So I wanted to bring that to Mobile.
[man] Before Frankie Little,
there was really nothing like this.
He kind of stepped things up a notch.
What's your favorite thing on the menu?
-This. -The surf and turf?
100%.
Surf and Turf Burrito.
It's filled with barbacoa and gulf shrimp.
It's topped with this amazing queso.
What are we into first?
We're making our brown house seasoning.
And what is this going for?
What is the actual dish?
Our Surf and Turf Burrito.
Granulated garlic, Mexican oregano,
cumin, kosher salt, ground black pepper.
We're gonna be putting this on our barbacoa brisket.
So... that's a massive brisket.
-[Frankie] Trimmed and cut. -Okay.
Our house brown seasoning that we just made.
Dark chili powder,
kosher salt, ground black pepper,
onions, fresh garlic, fresh jalapeno,
red wine vinegar.
We got our tomatoes. We're gonna mix that up.
[Guy] A couple bay leaves in it.
This will get covered and cooked off how long?
Ten hours at 230.
We shred it and just leave it in the juice.
-What are we into now? -Chorizo.
All right, let's go do it.
[Frankie] Granulated garlic, ancho powder,
smoked paprika.
-We got cumin, cayenne... -Chili powder.
Uh, yep. Crushed red pepper.
Mexican oregano.
-Cinnamon. -Coriander.
Ground clove, kosher salt,
ground black pepper.
This will go in with the ground pork.
And vinegar and oil, yeah.
Makes you want a buck rub, doesn't it?
It does.
[Guy] Okay, 400 degrees. How long?
-30 minutes. -All right. Let's get into this drip.
-So this is-- -Okay, cool, man.
This is our red house seasoning.
Cumin, our paprika, Mexican oregano,
granulated garlic, smoked paprika,
dark chili powder, ground black pepper,
and salt. Gulf shrimp.
We're just gonna toss that a little bit in there.
-All right. -Makin' our Surf and Turf Burrito,
we're starting with a toasted tortilla--
-[Guy] Tor-tilla, yeah. -...fresh guacamole,
Spanish rice, homemade pico de gallo,
chipotle cream,
gulf shrimp.
[Guy] Okay, Fred. One shot.
Hold on. Hold on. Here we go.
In. In.
One, two, three.
Fred!
Pick it up. Let's try it again.
Five second rule. Five second rule.
What's the deal?
[Frankie] Our barbacoa brisket.
And we'll roll that up. Get a sear on both sides.
[Guy] And yet there's more.
[Frankie] And then we're gonna top it.
Queso sauce, chorizo,
queso fresco, pico de gallo, cilantro.
-Thank you, my friend. -Oh.
I'm gonna delineate right here.
-You stay on your side of the line. -That makes sense.
You got it, buddy.
That is superb.
[Guy] There's a lot of big flavor.
[Fred] A lot of flavor.
The bite of the shrimp and the little snap.
And you get the freshness of it.
The chorizo on the outside is great.
This is definitely a wet burrito.
You need a basket of chips and about four beers.
Yeah, and a shot of Santo's.
And a shot--
Could he have said it any better?
And a shot of Santo tequila.
Got the Surf and Turf Burrito right here.
What's not to like?
Lots of flavor. Lots of goodness.
I got Carnitas Tacos comin' up in the window.
Why Rooster of all names?
I grew up on a farm.
So I had roosters runnin' around in the backyard.
Also I wanted a name that was easy for people to remember.
"Hey, let's go to Roosters and get a taco."
[woman] Well, there's way more than tacos.
Everything is fantastic and fresh.
Hangin' out with Fred from Cowboy Mouth,
Mobile, Alabama.
Guess what we're making next.
Torta de Carnitas comin' up.
The Torta de Carnitas are great.
The sauce that you get to dip it in is out of this world.
We're hungry. See you in a bit.
Do you wanna try the chile arbol?
No, no. I'm trying to cut down.
-I'm driving. -[laughs] Okay.
-Am I driving? You're driving. -Huh?
You want-- I get to drive?
-No, no, that's-- Absolutely not. -Do I get to drive?
Do I get to drive?
-Stay out of this. -Nobody's driving.
[Frankie] I wanna drive.
Welcome back. Triple D hangin' out
in Mobile, Alabama, right.
My good buddy Fred from Cowboy Mouth
and we're hanging out with Chef Frankie.
Now, Chef has a joint called Roosters.
This guy is not making fried chicken.
[man] It's Latin American food and I can't explain it,
but it is the best.
It's genuine and it's real.
Torta de Carnitas.
Torta de Carnitas, it's delicious.
The pork is slow-roasted, pulled
and then seared on the flattop.
This was the first dish I had when I walked in.
It's the only dish I've ever ordered since.
No!
Every single bite is fantastic.
Okay, let's get into it.
This is the beginning of making our Tortas de Carnitas sandwich.
-Got it! -So we're starting with a bone-in pork shoulder.
We're gonna season it with our brown house seasoning
-we made earlier. -Same one.
Sliced onions, garlic--
-[Guy] Anchos. -...guajillo pepper,
orange juice and lime juice,
topped with bay leaves.
So let this slow-roast covered how long?
230 for ten hours.
-Okay. -And then fry it on the grill.
You'll put the crisp to it on the grill?
Yeah.
[Guy] What are we into now?
We're gonna make our black bean spread.
Brown house seasoning--
-Salt and pepper. -Salt, black pepper,
hot sauce, white vinegar, diced onion.
-[Fred] Nice. -Boom!
That's gonna go on the bread.
-Next up. -Our ranchero sauce.
-Got it. -We're gonna put some vegetable oil,
some onions, garlic...
-[Guy] Jalapenos. -...jalapenos,
guajillo peppers, anchos--
Everybody makes this spicy tomato sauce
that goes with it their own way.
Chorizo seasoning. Let that cook.
Ten minutes later, we'll put in our chicken stock.
Tomato--
All right, let this cook down
and then hit this with a blender?
The key to this is he's got the pickled onions.
[Frankie] We're doing that next.
Thought he was gonna say fondue.
[Frankie] Sliced red onion, kosher salt,
-and, once again, our sour oranges and lime-- -Sour orange combo.
...and orange.
White vinegar, orange zest.
[Guy] All right, we're good to go, buddy.
I hope you're hungry.
Who's excited?
Yeah!
Fred's excited.
[Frankie] Start with that black bean spread
on both sides of the bread,
some fresh cilantro,
carnitas pork.
We put queso fresco on it and melt it on the grill.
Pickled onions.
-Cut right down the middle. -And that's how you serve it?
That's how we serve it.
All right. Yeah, you're gonna need to lean over the plate.
Mmm!
Can I live here?
I'm trying to keep my hand away from Fred's plate.
I'm scared that I could lose a watch.
And a finger.
[Guy] I think of carnitas being fried.
Yes.
However, the technique that you do
of throwing it on the flattop,
you put really nice texture to it.
You're doing all the right things.
Making the sauce, giving us the pickled onions,
really giving us some depth of flavor
in the carnitas.
The presentation is spot-on.
I mean, that's the thing I love about it so much.
It's great.
Torta de Carnitas in the window.
This dunked sandwich into this hot tomato sauce
is the bomb, right?
Absolutely hands down.
Melts in your mouth.
The Chicken Enchiladas right here.
Definitely one of the best spots, yeah.
It's perfect.
I love the attitude,
your authenticity.
You are who you are.
-Thanks for having us, brother. -Nice. Ah, man--
-Delicious food. -Thank you so much.
[Guy] Coming up a little cart with big flavor
in Cody, Wyoming...
I'm impressed with that.
...putting out powerhouse pizza...
Make the rest of the pies. I wanna try everything.
...that had me at the dough.
This is the kind of dough that people dream of making.
I'm here in beautiful Cody, Wyoming,
here to check out a pizza trailer.
So you got this mom that goes online
and wants to learn Neapolitan pizza.
Goes to school in California, comes back,
buys a trailer and decides to make pizza
when she wants.
Special events, street fairs.
'Cause she's a mom of three
and she helps her husband with the construction business.
Sounds like a mouthful 'cause it is.
This is 307 Pizza.
We got a pesto pizza ready to go.
[woman] Wood-fired bliss
and that is the perfect way to explain her business.
Pepperoni pizza's done.
[woman 2] It's very different than going anywhere else for pizza.
I mean, there's a different texture, a different flavor.
Super-good. The ingredients are very fresh.
[Guy] And it's fired up by Liz Campbell,
who is looking to fill her emptying nest
with a whole new adventure.
When the kids got a little bigger,
I was like, "I wanna go learn
how to make really good pizza."
I ended up at the Association of Vera Pizza Napoletana
in California.
And I fell in love with wood-fired pizza.
Liz makes the best pizza around.
Especially her crust.
[woman] It's just got the right amount of chew,
but it's still kind of crispy.
-All right, let's get into this. -All right.
[Liz] We're gonna make our fresh-made pizza dough.
I do all cold ferment. 72 hours.
Really? I'm impressed with that.
We start with water.
-[Guy] Yeast. -Salt.
And we've got our flour.
What kind of flour?
A combination.
There's a local flour that I use
and Neapolitan.
Five to seven minutes.
Rest room temperature for 30 minutes.
And it'll go into the fridge.
When are we gonna break it down for service?
-Forty-eight hours. -Beautiful.
[Guy] Look at this.
What are we going for?
We're going 9 ounces.
[Guy] I mean, that stuff is tender.
This is baby dough.
-Let this rest for another 24 hours. -24 hours. Yup.
-And we're making a... -307 Margherita.
The margherita pizza is one of my favorites.
[woman] The fresh basil, over-roasted tomatoes,
fresh mozzarella.
It's good.
[Liz] We're gonna start with oven-roasted tomatoes,
Italian seasoning, a little bit of salt
and some oil.
So roast this off how long?
Two to three hours about 300 degrees.
And just kind of caramelize them up?
Yup.
Now we're gonna make the basil puree.
Basil, salt and oil.
I'm loving this wood-fired oven right now.
It's a little chilly in Wyoming today.
[Liz] Now it's ready to serve.
-Okay. Let's do it. Let's make a pie. -Okay.
Grab one of these.
Okay, I'm gonna stretch out the dough.
This is the most interesting folding technique I've--
-I know. I did it myself. -It's your own technique.
I don't know what this is
but it's really interesting to watch.
I'm gonna add a little red sauce,
roasted tomatoes.
-What are you putting on here? -Mozzarella.
This is the fresh stuff.
And you are using the shredded.
And the shredded is just so they can see it.
Yes.
-And then the basil oil. -Yup.
[Guy] Look at that technique.
[Liz] Cook it for two to two and a half minutes.
She's throwing the pizza up on top to blister the top of it.
Beautiful.
-That's it. Yup. -We're good to go?
The dough is delicious.
This is the kind of dough that people dream of making.
Nice and light and fresh.
Fantastic chew. All day long.
That is as artisan as any pie most people will try.
Just one more bite.
Mmm! This is really, really good.
We got a margherita pizza's ready there.
The fresh tomatoes and the basil puree is really good.
-Her dough is just fantastic. -Right?
The wood-fired bottom taste of--
-[Guy] A little char to it. -That's the best.
[Guy] How'd you find the place?
Actually, her husband built our house, so.
He builds the house and she builds the pizza.
Right. Right.
That's a package deal.
Order in. A veggie pizza.
You don't really need a really big diverse menu
when what you serve is so simple,
clean and perfect.
What's your favorite pizza here?
The Thai chicken.
You Thai'd it once, and then...
you got it again.
[laughs] Yes.
The Thai, I just kind of like that sweet spicy combination.
We are brining the chicken for the Sweet Thai Chili pizza.
Salt.
So you pre-salt them.
I do.
Add that to the bowl, add some water.
-That's the brining technique. -That's it.
How long are you gonna let this brine?
Twenty-four hours.
Put it in the oven at 400 degrees
for close to an hour.
Chicken's done.
We'll cool it, slice it and hold it for the pizzas.
What are we making next?
We're gonna make the Thai sauce.
Sweet Thai chili sauce,
a little bit of soy sauce.
-You're very simple on your ingredients. -I am.
I don't like a lot of fuss.
Some fresh lime juice.
-[Guy] Okay. -So that's it.
She does things her way.
-[Liz] The Thai sauce. -Okay.
You don't over-portion your sauces and your cheese.
[Liz] Green onion, chicken--
Nice and thin on the chicken slice
so it's gonna get a chance to caramelize up.
[Liz] Add that four-cheese blend.
We've gotta work on this technique.
[Liz] Oh, come on.
You ever see Scanners where the guy's head explodes?
-[Liz] You need to just relax. -[Guy groaning]
I'm-- Aah!
[Liz] You can fix me, but don't freak out right now.
Do you blind bake? I see this setup over here.
Only if I have a really big party.
Generally, I don't.
-General Lee works for you? -Generally, I--
What's General Lee have to do with this?
I knew Buffalo Bill's here,
but General Lee also?
[Liz] All right.
[Guy] Good heat on that oven.
The chicken's moist. It didn't dry out.
And you really get great scallion flavor inside of it.
I mean, that dough is really the star of the show.
You put a good char on it
'cause that's part of the flavor profile.
-Right. -Look at that bottom of that--
that pie.
The key is you're a minimalist,
but you give a lot of flavor
and the pizza is the bomb.
Exceeded my expectations.
[man] The Thai is great.
The chicken is always good and tender.
The sauce is probably the best part about it.
[woman] A little bit tangy, a little bit sweet.
It's got a teeny bit of heat to it.
[Guy] So if you can find them and they're open
and you get here in time...
-That's the key. -That's--
They sell out fast.
You can look her up online. She's always posting where she's at.
[Guy] This has been awesome.
You got a gift.
Mmm.
Make the rest of the pies. I wanna try everything.
So that's it for this trip.
But don't worry. There's plenty more Triple D joints
all over the country.
I'll be looking for you next week
on Diners, Drive-ins and Dives.
-Uh, they oldest-- -Is that big enough?
-That don't look very big. -I know.
You're talking to me too much.
I'm talking to you too much?
Well, you are talking to me.
You told me you that talk to people all the time
when they come through your line.
See, I have six feet between me and them.
That's the way I like it.
I'm just trying to figure out what's going on over here.
-You're a little close. -I'm tellin' ya.