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 doing?"
You know, I don't know. We should check it out.
[engine rumbling]
Over the years, I've 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.
We've got everything from steak...
It's delicious.
[Guy] ...to seafood...
Look at that.
- And... -♪ Cilantro ♪
[Guy] Plus we're serving some soup on the side.
There's not-so-basic Brazilian staples in Orlando, Florida.
Rosti toasty, I do say.
It's excellent.
[Guy] A southern fried sandwich in Memphis, Tennessee.
-Your mama taught you good on that one. -Thank you.
[Guy] And on the docks of Rhode Island...
You really look stressed out.
...a summer spot known for their take on platters...
We got a Seafood Platter up.
[Guy] ...and chowders.
This is killer.
Familiar faces, new places and more off the hook flavors.
This is Triple-D Nation.
It was 2017. I was in Orlando, Florida with a couple of buddies.
You might have heard of them. Joey Fatone from NSYNC.
And Robert Earl, you know, the founder of Planet Hollywood.
-Are you gonna let him out? -No.
-We're here to check out a joint... -Joey!
Please let me out.
-We're here to check out a joint where a Brazilian... -[Robert] Joey!
...chef is serving up nothing but potatoes.
But times have changed, and now she's dishing out
all kinds of scratch-baked Brazilian food.
This is Mrs. Potato.
-Joey, let him out. -All right, all right.
[chef] Five minutes for the potato.
Orlando has a lot of Brazilian restaurants.
Mrs. Potato stands out.
Dadinho de Tapioca, table two.
It's like Europe, Brazil, America together in a bite.
You're not going to find this anywhere else.
Four minutes on the gnocchi.
Triple-D is the perfect place for it.
The food here, it's something special.
[Guy] Chef Rafaela Cabede is something special too.
Thinking outside the Brazilian box of cuisine, starting with potatoes.
So you're Mrs. Potato.
-We're the three amigos. -Yes.
-We're the triple threat. -And none of us like to eat.
[Guy] You came here for an opportunity.
-You've taken that and you've run with it. -Yes.
In a not-so-conventional way.
I couldn't afford to be, like, a steakhouse.
Brazilian steakhouse, everyone knows those, right?
Americans love potatoes. There's always a potato for someone.
"There's always a potato for someone." What a catchphrase.
[laughs]
-What are we gonna start with? -[Rafaela] Carne Seca.
It's the biggest hashbrown you've ever seen.
-Is that your most popular? -Yes.
This is top butt and we salt it.
[Guy] Pull all the moisture out.
It goes into the fridge for three days.
So now we're gonna rinse it four or five times.
[Rafaela] Then it goes into the pressure cooker.
[Guy] Forty-five minutes to an hour.
-We just pull the meat and shred it. -[Rafaela] Yes.
We are gonna do the seasoning.
-We've got onions, garlic. -[Guy] Tomatoes.
So if that doesn't smell fantastic, you have got serious problems.
-[Rafaela] Cilantro -♪ Cilantro ♪
I love that song.
[Rafaela] Now we are making the rosti.
[Guy] Shredded potato.
[Rafaela] Then we add the filling, then we top it with some more potatoes.
It goes to the stove. Six minutes on each side.
We're flipping it.
-Ooh! -Ah!
[Robert] Looking great.
Rosti toasty, I do say.
The moment is here.
-[Joey] It's quiet all of a sudden. -[crickets chirping]
[Guy] It's really good.
-I want, like, 10 of these to-go. -[laughs]
I wanna have a house party.
[Joey] I can see why people can eat the whole thing.
It's excellent.
[Guy] This is a dedication to potatoes.
-I mean, this is like the potato institute. Okay? -[laughs]
I love this slogan.
And now I have it on my wall.
Philly Rosti Catupiry.
Mrs. Potato is not only about potatoes.
They have meats and shrimp. Like a variety.
Picanha Madeira, table two.
-What did you make me? -[Rafaela] This is picanha.
Which is our most famous cut in Brazil.
-Which cut is it? -[Rafaela] Top sirloin.
[Guy] Oh, and I'm a top sirloin machine.
But you have to have the cap on.
The fat's the flavor.
[Rafaela] Salt and pepper. Let the fat do its thing.
-[Guy] And the sauce? -[Rafaela] That's a Madeira sauce.
A recipe that I was raised on.
Start sauteing onions and our mushrooms.
Thyme, rosemary, and bay leaf.
Add fine, dry Madeira wine.
Fine, rich Madeira wine.
Remove bouquet garni.
Now we are gonna go in with some demi-glace, water, beef base, some salt.
Now we're gonna let our sauce reduce.
You could put Madeira sauce on a flip-flop.
-[laughs] Absolutely. -And oldie but a goodie. Delicious.
And I'm a huge sirloin fan.
Sirloin, to me, is a cross between great flavor and great texture.
But I thought you weren't a steakhouse, you told me.
That's the only steak that we have because it's a staple.
But very approachable. Outstanding.
Picanha Madeira.
The Madeira sauce, it brings the right flavor to the steak.
Melting in your mouth.
Ten out of ten. Have to eat again.
♪ Bye, bye, bye ♪
That's more like a "hi, hi, hi"...
-[laughter] -...is the way I see it.
We go "bye, bye, bye". She goes "hi, hi, hi".
Walk me through where you've been in the last six years.
The Triple-D effect, it's real.
-It's a real thing. -Yes.
Laura, two empanadas.
Lot of people from everywhere trying to experience what they saw in the show.
Trust me, I drive all the way here.
Fifty minutes driving 'cause the food is amazing.
[Guy] And coming up, it's no surprise people are flocking in from all over.
Now we're gonna load it up with a heaping helping of hospitality.
-Because between the moves... -[humming and laughing]
-[Guy] ...and the food. -That's called Bobo de Camarao.
That's what I was gonna say.
...it's a constant party.
We'll be back. Just hang tight.
Don't worry about everything. We'll just take care of this.
♪ Bye, bye, bye ♪
[laughing]
So I'm here in wonderful Orlando, Florida
with good friends Joey Fatone and Robert Earl.
Every table, they wanna know, "How is Guy?", "How was the show?"
It's all in the hips.
Well, I got a lot of hip.
[singing]
I gotta be honest, when I heard all you did was make potatoes,
I was a little [whistles].
But everybody told me how great it was.
So great that I wanted to bring my friends.
I gotta tell you, I didn't expect this.
This is really fantastic.
[Rafaela] Hidden Treasure, table seven.
There's no other restaurant in this country
that can represent Brazilian food
as well as Rafaela does with Mrs. Potato.
Here, anything with potatoes works.
What are we making next?
The Chicken Catupiry.
These are the monsters that you make.
[Rafaela] Giant Idaho potatoes.
Coat them with oil, salt.
Four hundred and fifty degrees. An hour and 20 minutes.
So we have the baked potato.
Now we're gonna load it up with a heaping helping of hospitality.
[Rafaela] Mozzarella and provolone.
Pop this in the oven. Just to melt the cheese.
I mean, that is ridunkulous.
You're taking the simple potato
that a lot of people don't give a lot of time and respect to.
And you're going above and beyond.
You've just crushed it. Nice job.
Philly Rosti with Catupiry.
Mrs. Potato got famous because of the potatoes,
but they have a lot of traditional Brazilian dishes.
Bobo Shrimp Stew.
My favorite now is the Bobo Shrimp Stew.
-What's this one? -Bobo de Camarao
-which is... -That's what I was gonna say.
-[Rafaela] . ..Brazilian Shrimp Stew. -[Guy] Okay.
We boil some yuca.
We have some coconut milk.
This is dende oil that's extracted from a seed of the palm tree in Brazil.
Blend it.
We're gonna start working on our stew.
Corn oil, red bell peppers, green bell peppers.
Saute this. We're gonna go in with the onions.
Minced garlic, diced tomato.
Mix the shrimp.
Our yuca puree. Pour it right here.
Salt, hot sauce, some cilantro.
Bobo de Camarao.
This has got a nice baseline. I mean, it's just delicious.
-And I love spice. -[Rafaela] Exactly.
[Guy] This is outstanding.
Bobo Shrimp Stew.
This is not your typical stew.
A little bit thicker because it has yuca inside.
It's a very Brazilian dish. Tastes like home.
To have a restaurant that has dishes that no one else has...
No one else.
This is special.
You've been doing this great job. You have this amazing story.
You fulfilled my dream as a mother and my daughter's dream.
Why did she get named Bruna?
[Rafaela] It means brunette.
And we were like, "We're doing this for you." And she was like, "What?"
After that, she pursued her dream into going into law school.
-What? -Yes.
She's now big on the Internet.
For what?
For telling her story and how Guy Fieri put her through college.
"'Cause Guy Fieri decides to come to my mom's restaurant one day.
And guess what? I was able to pay for tuition and go to college."
She was like, "Oh, my God. You have to let him know how grateful I am."
Congratulations.
Oh, you're gonna throw me some knuckles.
Absolutely, yes! [laughs]
What a day. This is awesome.
Coming up in Memphis, Tennessee...
-It's magical. -[Guy] ...southern cooking...
That's great.
...just like Mama used to make.
I wanted to know how to make this for years.
And sweet potatoes never tasted so...
-[BJ] Butter, sugar, cinnamon. -[Guy] ...sweet.
When you come to Memphis, Tennessee,
you gotta know about Beale Street.
But if you make an accidental turn
and find yourself here on North Main,
well, then you gotta come out and check out this tasty little joint.
A southern soul food spot known for Mom's recipes.
And I was lucky enough to meet the namesake when I was there in 2008.
And while times have certainly changed,
the scratch-made dishes have not.
This is Alcenia's.
Four minutes on the sweet potato fries.
Everything is made from scratch.
This is the best soul food restaurant that I've ever been to.
Alcenia's smoked sausage sandwich up.
It's like eating at grandma's after church.
Bologna sandwich with mac and cheese.
This is the perfect choice for Triple-D.
Kind of off the beaten path. It's homecooked food. It's delicious.
[server] Here's your meatloaf.
Her recipes and her cooking comes from her mom.
[Guy] That's BJ Chester-Tamayo and her mom is Alcenia.
-Now who taught you to cook, Alcenia? -My mother.
[Guy] Your mother taught ya.
Sadly, Mama Alcenia passed away.
But BJ's still building off those soul food staples.
I had the privilege of sitting with her mom
and watch her do the things she would do with her foods.
And BJ has managed to capture a lot of that same spirit.
Every single thing in this restaurant is my mother's recipe.
What are we gonna make today?
Oh, Guy, we gonna give you today Alcenia's Cha-Cha.
But I call it the Cha-Cha-Cha.
Like, you know, like you doing like this?
[laughs]
Chow-Chow is pickled vegetable that compliments the meats. It's really great stuff.
First, we're gonna salt the cabbage.
-Draw out some moisture. -[BJ] Make it tender.
Take about three cups of water. Four cups of vinegar.
Pickling spice.
While that's boiling, we'll get our peppers ready.
This is the jalapeno here.
We do both hot and mild.
A little red chili.
-I'ma go ahead and put the sugar first. -[Guy] Let it dissolve.
-Three cups of onions. Three heads of cabbage. -Mm-hm. Exactly.
[Guy] And how long is this gonna sit here and simmer and boil together?
[BJ] About two hours.
Wow. So now we're gonna add the regular tomatoes
-and the green tomatoes. -[BJ] Right.
[Guy] Well, look at those peppers, the onions, the cabbage cooking down.
You know, I wanted to know how to make this for years.
Mm. Don't nobody touch that.
-[BJ] It's hot, now. -Mm.
-Really tasty. Good texture. -[BJ] Okay.
-You eat it cold on top of something hot. -Right.
That's great.
-Your mama taught you good on that one. -Thank you.
[man] It has the right spice.
It has just the amount of sweetness. It's magical.
-We have fried chicken everyday. -Everyday.
-[Guy groans] Can't beat that. -[BJ] Everyday.
And I need to try catfish.
The fried catfish is amazing.
[BJ] Triple Decker up.
The Triple Decker sandwich is catfish and fried green tomatoes.
Worth every bite.
We gonna start with making the fried green tomatoes.
Okay, fried green tomatoes.
-Now do you cut the core out or do you just take... -Exactly.
Just cut right there. That's it.
-I leave that in. I leave that in. -Okay.
[BJ] And we gonna put 'em in the wash.
Kind of get them coated pretty good.
We put two pieces of tomatoes on the Triple Decker.
Now we put 'em in the fryer.
The next step is that you have to get your catfish seasoned in cornmeal.
Red pepper flakes, steak seasoning, roasted garlic,
lemon pepper, savory season.
Stir it up. Put your catfish in.
Put it in the oil. Five to six minutes.
Let's put the sandwich together.
Toast down. Put your fish on.
Fried green tomatoes. Banana peppers.
Another piece of bread. Fish, tomatoes, peppers. Final piece.
Tartar sauce on the side.
You have the Triple Decker.
Catfish and fried green tomato work together really well.
The pepperoncino is really what made it the... That little tang on there.
It's flaky. Cooked to perfection.
We're gonna feed the camera.
There you go. Right over here. That good?
Aw, good. You upset that camera.
After Triple-D came, bam! Everybody started coming.
She ended up buying this building and she expanded a little bit.
Added a patio outside.
We did add some new items.
Sweet potato fries.
Sweet potato fries have a great breading.
Definitely one of my favorites.
The recipe, I've had all my life.
Because my mother, Alcenia, used to cook 'em for me and my father.
It's the same seasoning that I use to fry the porkchop.
Okay, so a little bit of seasoning goes into your wash.
[BJ] Right.
We're gonna take the flour. I'm gonna add all these different seasonings.
And I just kind of shake it around there or either you can mix it.
Take your cut sweet potato, put 'em in your dredge.
Triple dip. One, two, three.
Take these to the fryer for about five minutes.
While they're hot, you put your butter, your sugar, cinnamon.
Alcenia's sweet potato fries.
Sweet potato fries.
Sweet potato is cooked just right.
It's got a nice fried crunch.
She has a little bit of a unique spice in it.
Cinnamon and sugar coating that you're gonna add with this butter.
It is almost like a dessert.
The sausage sandwich.
The best thing about Alcenia's,
when you come in, you're family.
You opened this restaurant not having restaurant experience,
and all you bring in is love, Mama's recipes, and a good work ethic.
And look at you, 11 years later.
[BJ] She would be so proud today to see this place.
It's just been a great journey.
I can't wait to see what happens next.
[Guy] Up next in Rhode Island...
-You close down for six months. -[Domenic] We do.
[Guy] . ..a seasonal place serving seafood, stews...
It's crouton, baby.
...sandwich and stacked.
The Seafood Platter.
It was like a million years ago back in 2007.
2007. I went off the beaten path and took to the waters.
I'm here in Tiverton, Rhode Island on the Nanaquaket Pond
that connects to the Sakonnet River.
That's a mouthful, but that's exactly what you're gonna get
at this joint.
And even though they're only open five months a year,
the crowds are still flooding in.
This is Evelyn's Drive-In.
We got a Seafood Platter up.
Quintessentially, this is a seafood restaurant in New England.
The food is absolutely delicious.
Shall I get you a little more tartar sauce?
[woman] Evelyn's is a staple in the summer.
My mom always calls it her summer home. [laughs]
Lobster Chow Mein.
This is more than a drive-in. It is a fancy restaurant on the water.
Rhode Island Chowder to go.
When I heard that Guy had come here,
I thought, man, he couldn't have picked a better place
to represent super fresh seafood.
It was the perfect choice.
That's fantastic.
But owners, Jane and Domenic Bitto, made a wild choice
to buy this place back in 1987.
We just kind of tripped and fell upon Evelyn's Drive-In.
I actually got lost going to another place.
So then we stopped here for lunch and it was for sale
from the original Evelyn.
From the original... There was an Evelyn.
[Jane] Evelyn is still around.
We took Evelyn's and kept it as she started it.
What are some of the specialties?
The chowder's probably one of our hugest items here.
It's a Rhode Island chowder. It's a clear chowder.
There's no cream added to it.
So the waitress is serving it to the customer.
And the clam cakes?
[Jane] Dip it in your chowder, then you get addicted to it.
[Guy] Is there a support group? I mean, a number I can call?
The clam cakes with, um, the fish chowder, it is to die for.
-What's in it? -This is actually Evelyn's original recipe.
We just add margarine.
-[Guy] So now we throw in some clam base? -[Jane] Yep.
This is how Evelyn's puts their bay leaves in the chowder
'cause we don't want anybody to choke on a bay leaf.
So that goes in there. A little bit of onion, not too much.
-Two gallons of clams. -[Guy] Holy clam, Batman.
-So once it boils, you add the potatoes. -[Jane] Yes.
So this will take about another half an hour
-to come up? -[Jane] Yep.
[Guy] And the clam cakes, what do we do?
[Domenic] We use a little bit of warm water.
Now this looks like a full-time job here at Evelyn's.
[Domenic] Twenty to twenty-five buckets a day is pretty full-time, yeah.
It's a crouton, baby.
I gotta say, this is almost delicate.
And the clams are tender. Wow.
This is killer.
[Domenic] Order up.
If you love the clam cakes, you would love the Seafood Platter.
We got a 2 Pound Seafood Platter ready to go.
[woman] There's a little bit of something for everybody. It's the best.
It's an original Evelyn's dish.
So we start with the cod. We use a dry batter.
Then I put the shrimp in, scallops, calamari.
Put the onion rings in.
And then I would do the clams at the end.
They all have different times to cook.
We're gonna plate the plate with coleslaw.
Grab the mayonnaise.
White vinegar.
Sugar, then we add celery salt.
Whisk it up.
Next we add in all the cabbage.
And now it's ready to serve with our Seafood Platter.
So everything's cooked. The fries are all set.
The scallops, the calamari, clams, shrimp.
Then I would put the cod, then I would put the onion rings down,
a couple of clam cakes.
And this is our 2 Pound Seafood Platter.
Here we are with the Seafood Platter.
Fried scallop, clams. I'm not even a big fish person
and I'll still eat that up. [laughs]
[woman] The batter is so light and so crispy.
You can really taste the fresh fish and seafood.
[Jane] Order up. Lobster Chow Mein for Guy.
-It was Evelyn's recipe. -Yeah.
So we thought it was a joke when we bought the place.
But it's homemade. We make it everyday.
We just use celery, onions and we make our broth out of chicken stock
and chicken broth.
We just put it in there and bring it up to a boil.
-As soon as the vegetables get soft, we use this Hoo-Mee. -[Guy] Gravy mix.
[Domenic] Now we slowly stir that in.
And we have the lobster.
[Guy] Look at that.
[Domenic] That's the Lobster Chow Mein.
Dude, this is funky, but good.
-There's no reason that I should be enjoying it. -I know, I know.
But as wrong as it is, it's right.
After Triple-D, we definitely have more seating.
There's a line.
The best seat is sitting out here on the water, enjoying this great food.
I've seen people bring boats and tie off,
pick up their takeout and make their merry way right back on the water.
Unfortunately, you cannot come to Evelyn's in the winter.
You close down for six months.
-[Domenic] We do. -[Jane] Yeah.
Lobster BLT.
Since Guy was here, there's definitely new menu items.
We've added things like Lobster BLT.
The lobster is plump, just plucked it out of the ocean.
Grilled scallops are up.
The grilled scallops are absolutely delicious.
Order up, Buddha's Chocolate.
[woman] There's almonds, a little buttery, crunchy, tasty brittle.
The yummiest thing ever.
We got the Seafood Platter for Triple-D Nation.
[woman] Triple-D definitely put Evelyn's on the map
for the entire country to know this is the place to be.
If you come to Rhode Island, you absolutely have to come here.
And you really look stressed out.
-We do? [laughs] -Yeah, right.
Triple Decker with yams.
Hold the boom boom sauce on the fish taco.
I need a runner!
Well, folks, that's just a few of the stories coming out of this Triple-D Nation.
[Domenic] We got a Seafood Platter for Triple-D Nation.
-I ain't never cooked so many sweet potato fries. -[laughter]
Watch Camarao Shrimp Stew, table one.
There are a lot more chapters in this book...
Okay, guys.
[BJ] Triple Decker up.
...and we're gonna get through them all.
Carne Seca Rosti.
-[woman] Thank you. -[server] Enjoy.
[speaking indistinctly]
[both laughing]
So we'll see you next time.
How you doing? I'm Guy.
-Bring him back. -[producer] A little bit...
[all humming]
[laughter]
You can't fit the three of us in one area. It's impossible.
[laughter]