I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-Ins and Dives.
This trip. What?
It's a meaty masterclass.
Ridiculous.
With bird. Cooked right. Done right.
Belly.
-[mimics roaring] -[chuckling]
And beef. My mouth right now,
it is like the sirens going off at the Hoover Dam releasing water.
There's top-notch tortas in Memphis.
This is a real bountiful sandwich.
A market-cafe combo in Georgia. I think it's cool.
What you have on the shelves is what you incorporate into your dishes.
And a tucked away treasure in Scottsdale.
This is something that I would drive an hour for.
Taking familiar dishes all the way to Flavortown.
This is one of the best elevated classics
-I've seen on Triple D in a long time. -Enjoy.
That's all right here, right now, on Diners, Drive-Ins and Dives.
[theme music playing]
I'm here in Scottsdale, Arizona, in a strip mall
right across the street from the Scottsdale Airport.
Now I say strip mall, and everybody's like,
"A strip mall. I mean, how exciting can this be?"
No, you gotta understand. Like, 20 years ago,
this was all desert.
Anyhow, let me get to the point.
This guy was a Marine,
served our country, got in right after 9-11,
and says, "I'm going to take care of business."
Gets... GI bill comes out and goes to culinary school
says, I'm gonna come back to Arizona, open up my own joint.
Do New America, do it my way, in a strip mall."
This is Hush.
Steak Frites, table 20.
The food is just out of this world.
They do a really unique spin on lots of different dishes.
Curried cauliflower up in the window.
If you're a foodie, this is the spot to come.
[Guy Fieri] And it's where you'll find chef Dom Ruggiero,
who traded his military service for counter service,
How did you become a cook? Well, I was working at an office
on the third floor of the building was Le Cordon Bleu.
See all these guys with tattoos, playing with knives and fire.
I was like, "Sign me up."
-No, that was Cirque du Soleil you were at. -So... [laughing]
-What kind of food do you do here? -We call it New American,
which basically lets me do whatever I want.
Order in, Italian Beef.
The Italian Beef is amazing.
It's a wonderfully sliced piece of bread
covered in cheese and oxtail.
They take a lot of time to make it really special,
and they don't take any shortcuts.
We are starting with the braised oxtail.
We braise the oxtails in chicken stock.
-Make it happen, Captain. -[Dom] Roasted chicken bones.
Mirepoix, thyme and parsley.
Whole garlic, dried bay leaves.
Whole black peppercorns, filtered water.
-[Guy] All right. How long we gonna let this run? -[Dom] For about two hours.
Then we're gonna get into our giardiniera.
What does a kid from Arizona know about giardiniera?
I was working at a place called Tasty Chicago in high school.
There's where a kid from Arizona knows about giardiniera.
[Dom] Kalamata olives, Manzanillas.
Castelvetranos.
Garlic, chili flakes.
Lemon and orange peels, some fresh thyme.
-Rosemary. -Rosemary, oregano.
[Guy] Olive oil and some vinegar.
[Dom] And roast them in the oven for about two hours.
When that's done, pull out the fresh herbs, lemon and orange peel.
Are we gonna break the olives down?
-Yep. We're gonna chop them all up. -Okay.
[Dom] Next step are the giardiniera.
We're going to brine the vegetables.
We'll take carrots, celery and cauliflower,
and add them to a saltwater brine for 24 hours.
Strain that water off.
Then we're gonna go in with our chopped house-cured olive.
-[Guy] Right? -[Dom] Fresno Chilies.
Sport pepper, Italian seasoning.
Red chili flake, red wine vinegar.
Extra virgin olive oil.
That's great. That's only gonna get better with time.
Fantastic. I'll put this in the car.
-Start the rest of the dish. -[laughing]
-Let's get into this. -We're gonna start off with some oxtails.
-[Guy] That's the whole tail. -We leave them in large chunks
so that we're able to get large strands of the beef when we pull it.
It kind of seems like showing off.
[Dom] Salt, oil. You start laying them in.
So we're browned off.
-Get these out of the way. -[Dom] Mirepoix.
The garlic. Cook these down so they're soft.
-[Guy] Bay leaf. -[Dom] Salt.
Such a big hand doing it so daintily.
[Dom] Tomato paste.
Deglaze with our red wine. And we'll add our fresh herbs.
Thyme, rosemary and oregano.
Oxtails back in. Chicken stock over the top.
[Dom] We'll roast that off at 325 for six to eight hours.
We're gonna pull them out and shred the meat.
Now we'll make our Italian Beef.
Start off with our brioche, butter on both sides.
Then, with a hot pan, oxtail jus.
Our pulled oxtail meat.
Once the bread is toasted, we'll top it with smoked provolone.
Right in the salamander. And then we're gonna mount in a little bit of whole butter.
Brioche, braised oxtail.
Giardiniera, parsley, chives.
My mouth right now,
-it is like the sirens going off at the Hoover Dam... -[siren blaring]
releasing water.
If you're hunting in Flavortown this is the cross here.
This is right there. Not a piece that I want to change.
Love the smoked provolone, love the Pullman loaf.
The meat's tender. The reduction on the jus is spot on.
This is one of the best elevated classics
I've seen on Triple D in a long time. Delicious.
Plating oxtail.
The oxtail and the sauce have a great savory, buttery flavor.
The beef, it just melts in your mouth.
[Gregory] The acidity from the dried marrow,
it carries the dish over the top.
Beau Mac used to be the executive chef of everything at Sanctuary,
one of my favorite places to stay.
Now Chef Gregory is there
For us, in Scottsdale, Phoenix,
this is the place that all chefs want to go to.
[waitress] Grilled oysters.
Dom's probably one of the best chefs I know.
You can learn a lot just watching these guys.
It's kind of more of an experience.
You've got a little entertainment going on here.
You've got cocktails.
You can eat your meal and see every single thing
being made from scratch right in front of your face.
What else you got to surprise me?
We've got our Duck Confit Fried Rice.
Plating Duck Fried Rice.
I just can't find anything like it elsewhere.
I'll be here. See you in a bit.
-Think if I'll hug him, he'll punch me? -[producer laughing]
-Come on in. -No, no, no, no.
[all laughing]
Welcome back. Triple D hanging out in Scottsdale, Arizona,
with Chef Dom over at Hush.
This is something that I would drive an hour for.
I'm not leaving yet 'cause I stuck around
'cause I was promised some Duck Confit Fried Rice.
-Just what you expect here. -[Dom] That's right.
-Exactly. Yep. -From a 6-foot-5?
There we go. Gotta get it right
-so I don't lose an inch of my life. -[chuckling]
Duck Fried Rice.
The fried rice is incredible.
It has duck confit and a really beautiful sunny side up duck egg.
My new favorite item on the menu.
-Take it away, Chef. -[Dom] We're gonna start with some duck legs
and we're gonna salt cure them.
Kosher salt, pink salt and a little bit of Chinese five spice.
Black peppercorn, chopped garlic.
Dried bay leaf, fresh thyme.
-[Guy] How long we gonna dry-brine this for? -Twenty-four hours.
Give it a good rinse.
And then we'll go into duck fat.
300 for about two hours.
Let them congeal. Let them hold in the duck fat.
[Dom] Then we pull and we take it all off the bone.
Mmm.
The duck on its own is duck-licious.
[crickets chirping]
-What's up next? -We're making the sauce for the fried rice.
Tamari, oyster sauce and our brown sugar.
From here, we're gonna make our rayo with the Japanese chili oil.
-[Guy] I like the way you're rolling. -[Dom] Sesame oil.
Fresh chopped garlic.
Scallion whites, ginger, chili flakes.
-This just sit here and steep in some warm oil. -That's it.
Now we'll make our Duck Fried Rice.
So we're starting with a really hot cast iron pan.
We're gonna take some of that. duck fat.
A little bit of butter, chopped garlic.
Diced onion, diced carrots.
Day-old rice.
That day-old rice is the key.
Duck confit.
-Pass the peas, please. -You got it.
Fried sauce that we made.
While that's cooking, we fry a sunny side up egg,
[Guy] Look at that, huh?
-That's the way to screw up any meal. -[all laughing]
[Dom] And then garnish with our rayu, chopped green onions,
and toasted white and black sesame seed.
[Guy] Ridiculous.
[chuckles]
-What? -[laughing]
[Guy] Techniques are spot on.
Peas weren't put in too early. Didn't turn mushy.
Carrot got enough cook.
Garlic was saved by the onion, did not burn.
A little sauerkraut was built on the rice to get a little crunch to it.
I mean, you just have all these little components that carry along.
The kiss of the rayu.
I mean, the star of this really is this unctuous duck.
Your commitment to excellence on these dishes
is what makes them all come out to the 9.9.
[Dom] Duck Fried Rice up in the window.
Fried rice is amazing. It's texturally, really on point.
You've just got that silky smoothness of the oil.
[woman] A little bit of crunchiness to the rice.
And then when you break open the egg yolk,
it just adds a little bit of sticky flavor to it.
-It's just amazing. -It's awesome.
[man] If you come here and don't get that,
you're doing it wrong in my opinion.
[woman] The Crab Hush Puppies.
If you are up this way, it is definitely the place you want to come for dinner.
You gotta work on a cookbook.
The world was lucky that you found culinary school.
-Excellent. Dynamite man. -Appreciate it.
[Guy] Coming up, in Memphis. You're an inspiration.
A Mexican joint doing tortas their way.
I haven't seen that move.
With plenty of personality on the side.
If you don't like my food, there's something wrong with you.
[all laughing]
When you're the most interesting guy in Mexico,
you race motorcycles, you're an airplane pilot.
You're a black belt in karate,
and you've jumped out of airplanes 6000 times.
And you retire. What do you do?
Yep, that's right.
You move to Memphis, Tennessee,
and you open a Mexican restaurant,
and you call it Las Tortugas Deli Mexicana.
-One order of fish tacos. -The magic that they work,
and I get goosebumps.
[waitress] This is a shrimp cocktail.
This is one of the places that people like to go to get authentic fresh Mexican food.
[Guy] And it's run by a father-son team, Pepe and Jonathan Magallanes,
who have pretty strong opinions when it comes to sharing
their love of Mexico City cuisine.
I tell people, "If you don't like my food,
there's something wrong with you."
-Period. -[all laughing]
-I guess we'll pretty sum it up with that now, won't we? -Yeah.
If you've ever seen one of Pepe's dishes,
the attention to detail is so unique.
The sandwiches aren't what you expect.
[Pepe] Pork Belly Tortuga.
I had the, uh, pork belly torta and it was delicious.
[man] Each bite gives you that sensation
of all of your different senses firing.
-What are we doing first? -[Pepe] We're gonna marinate the pork
for the pork belly Tortuga.
We're gonna make cubes of it.
-So let's start with this. -[Guy] Orange juice.
-[Pepe] Lime juice -[Guy] Garlic and bay leaf.
-How long are we going to let this go for, Pepe? -[Pepe] Eighteen, 20 hours.
We then strain it and then we do another marinade.
[Guy] I assume that's black pepper.
Yeah. Chile ancho. Chili de arbol.
-The spicy red chili. -Chili wajaya.
[Guy] My all time fav. Cinnamon,
-And this is gonna be cloves. -[Pepe] That's correct.
-And fennel? -[Guy] Fennel?
I don't know that I've used fennel much in Mexican food.
-Mix that up by hand. -[Pepe] Yep.
-[Guy] And then we're gonna dry-rub that. -[Pepe] Yep.
We let that marinate for about 24 hours.
Then we fry it in manteca.
-We use to stir it. They put on oar. -Hey, hey, hey.
-[chuckles] That's how we stir it. -[Guy] What goes with this?
[Pepe] Oranges, limes and bay leaves.
Let that cook for an hour.
-Pull it out, drain it. -And then for service,
put it in the fryer for crunchy.
[Pepe] In peanut oil
Let's make the guacamole next.
[Pepe] We take the avocados, but we put real lime juice.
-Salt. -[Guy] A little jalapeno.
[Pepe] Cilantro, basil.
That I've never seen in guacamole.
[Pepe] And mint. You mix it up.
As a matter of fact, I've got a little left.
This is real guacamole.
-Uh... -Just talking away.
It doesn't matter if I'm here.
You know-- complicated... He's just talking to the guacamole.
to... to be delicious.
-It doesn't have to. -Yes. No.
Guacamole's done. What do we got left?
The green tomatillo sauce?
[Guy] Okay, so we put the tomatillos on.
We'll drop the garlic next.
-A little chili diablo. -[Pepe] Chili diablo.
Let it cook for about 10 minutes.
-We put the salt, sugar. -[Guy] A little sugar.
I haven't seen that move.
[Pepe] And hot sauce.
-Chili Colorado. -Chili Colorado.
So we're gonna brown this on all the sides,
-and then we'll bring it back for the blender. -[Pepe] Yeah.
Blend it, and we end up with the salsa.
-[Guy] What do we got left? -We can make the sandwich whenever you want.
I came here to have the sandwich.
-Well, let's get the sandwich now. -Why not, then?
[Pepe] We slice our bread and pull out some of the insides.
Well, you are generous on the guacamole.
[Pepe] Pork belly, still nice and warm and crispy.
Pomegranate.
-[Guy] Onion, tomatoes and the chili. -[Pepe] Onion.
[Guy] A little pickled jalapeno.
-[Pepe] To the panini grill. -[Guy] Now we're gonna press it. There we go.
-[Pepe] Okay. There you go. -[Guy] There you go. Ta-da.
Take a nice big bite.
-Don't nibble, huh? -Like a raccoon.
Yeah. Don't do like a [mimics nibbling]
-No. Take a bite like a lion. -Like, [mimics roaring]
[all laughing]
It's delicious. A lot of guacamole.
It's creamy and it's rich.
I love the onions, the tomato, the jalapeno,
and, of course, the pork belly.
But the key is the pomegranate.
The little jewels.
When you get that bite in there,
and it comes with entertainment.
No, we charge extra for that.
[all laughing]
Here's Pork Belly Tortuga.
Not your typical south of the border spices that you're talking about.
I love it with the pomegranate.
It kind of balances out the fattiness of it.
Have you ever had a torta in Mexico?
I tried tortas after eating here.
-Were they as good as here? -No.
You got the filet mignon hot dogs.
[Guy] What do you think makes this so different?
-Fresh food. -It's nothing you've had before.
Pastore Tortuga, pick up.
The Al Pastore, that's my favorite thing.
-I love the pineapple. -Lick your fingers.
-[Guy] What are we making next? -We're gonna do the Pastor.
-[Guy] Thin sliced pork shoulder, -[Pepe] Boiled cooking.
I've never seen this method.
So the salt and garlic into the pot.
-All right. How long is it gonna be in the water, Chef? -[Pepe] Ten minutes boiling.
We let it cool.
-Then, dice it up. -[Guy] Got it.
-So now what are we working on? -[Pepe] Red chili sauce.
-Guajillo. No seeds. -[Pepe] Guajillo.
We are going to boil them.
-Ancho Pasilla -[Guy] Pasilla.
We'll wait for those to steep and get soft and then we'll blend them.
They go in this. We've got some of the flavors.
-[Guy] Right, I got you. And the ajo. -[Pepe] Ajo and the salt.
Then we strain it and mix it together.
To make our pinto beans spread, we boil.
-[Guy] A little bit of oil. -The onions, serranoes.
The bay leaves and the salt. Got it.
-And that's gonna take how long? -[Pepe] Forty-five minutes.
We're gonna put these two tortillas in the manteca,
So we're gonna season the oil by burning the tortilla.
[Pepe] And then we put onions, and then we put the beans on them.
Okay. And how long we gonna let him cook like that, Chef?
-[Pepe] Twenty minutes. -[Guy] And then we hit them with the immersion blender.
[Pepe] Correct. Okay, now we're gonna build a Pastor Tortuga.
We sear the pastor and pineapple on the flattop.
Add pinto beans, the pastor, the pineapple.
Cilantro and the onion.
Two slices of tomato, lettuce.
A little bit of lime juice.
-[Guy] Okay, so... -[Pepe] Jalapenos.
Aguacate. A little bit of salt.
From here, she goes to the panini grill.
[Guy] Panini grill again.
[Pepe] Cut it.
Look at that.
I love the Al Pastor.
The little bites of the pineapple inside of it.
-[Pepe] There you go. -This is a real bountiful sandwich.
You're giving them the Mexico flavors,
but I think the way you're cooking,
the way you're presenting and all that,
it's just elevated a little bit further.
Like you in the pink shirt.
-Do I look good? -You look fantastic.
Pastor Tortuga.
Love the pineapple with the pork.
It's just a perfect combination of sweet and spice.
[Pepe] Carnitas Tacos.
It pulls you in and you can't stay gone too long.
You're an inspiration, Pepe.
I'm gonna take a picture of you and put it on the wall.
-Give me a mas macho, -[grunts]
Dos compadres,
[all laughing]
-I don't want to hug you. -You're a good man, my friend.
Coming up, a local gathering spot in St Simons Island, Georgia.
-People like to party on this island. -[chuckles]
Cooking up chicken and ribs.
This is the kind of dish you want to come down and enjoy.
Smack in the middle of an olive oil emporium.
You got to figure out how to bottle that.
I'm here on St Simon's Island, Georgia.
I've been here before. I know, 'cause this is Fredrica Way.
That's the roundabout. I'm kind of, like, in the mid-island area.
I bet you that is Southern Soul,
the barbecue joint that I visited right after I was there.
It burned down, but they rebuilt.
The place is awesome.
Anyhow, this must be where the locals and the tourists come to eat.
If you're looking for a great meal,
you're looking to do a little olive oil tasting,
some wine tasting, and some shopping.
this is Golden Isles, Olive Oil and Market Place.
Lemon Garlic Chicken, table seven.
It's a one-stop shop, really.
They drizzle their oils and balsamic on the food.
I've got the cauliflower thin crust.
Have some lunch. Have some wine. A little bit of everything.
[Guy] Everything courtesy of Donna MacPherson,
who started this place as a market,
but decided to serve what she was selling,
with the help of Chef Delano Sutton,
-You started the olive oil business. -Olive oil and balsamic.
There's over 60 flavors.
With all these combinations, there isn't a dish you can't prepare.
-What are we making today, Chef? -Curry chicken salad sandwich.
I love the curry chicken salad. It's made with diced chicken.
There's apple and pecans like mom used to make.
It's just got a great taste sensation, and it is delicious.
-[Guy] What are we into? -We're doing the curry chicken.
I have my Tuscan sesame oil.
So do you just get to go out there
and pick what you want, and say,
-"Oh, I wanna try this in this?" -[Delano] Yes.
Definitely sesame oil now.
-Hit it. -I got a little black pepper, ginger.
Garlic powder, and next I have salt.
[Guy] Put some more oil on that.
Yes, sir. Might just need to pop the top off of it.
But now I've made the commitment to sit here
-and do the drizzle with my shnizzle. -For shizzle.
-[chuckles]
-[Delano] That's perfect. -[Guy] So we'll let this marinate, 30 minutes.
and then cook it in the oven with the marinade on it.
-Bring it out. Let it cool. We'll cut that up. -[Delano] Yes, sir.
-Next up. -Caramel pecans that go in the chicken salad.
-Got it. -[Delano] Some butter.
You get a nice little melt on it.
-[Guy] Brown sugar. -[Delano] Let them caramelize.
Now I'm adding my heavy cream. Top it off with pecans.
Are we gonna bring it out late and let it individualize.
-[Delano] Yes. -[Guy] Okay, got it.
-Next, we're going to mayonnaise. -The mayonnaise.
So we're making a fortified aioli here.
[Delano] Salt, ginger powder.
Black pepper, curry powder.
Mix that up. Make it happen, Captain.
[Delano] Caramelized pecans.
Diced chicken, apples.
A little bit of aioli here. And then we'll build it.
[Delano] Yes, Sir.
-So we toasted the bread. -Add some curry, some mixed greens to it.
Dress our salad in sesame oil,
-which is our honey and ginger. -[Guy] Vinaigrette.
If you come to the beach, it's hot.
You're in Georgia.
You want something nice and light.
The chicken's cooked perfectly,
really nice thin bread.
Cooked right. Done right. It's delicious.
I got a curry chicken sandwich in the window.
It was very fresh.
Not too much curry, but enough that you can taste it.
It's really good.
Have you gone and bought the olive oils
-and done all that? -Yes.
We're drinking a shot of olive oil a day right now
'cause of the great health benefits.
-Really? People like to party on this island. -[chuckles]
I wanna buy these three and this.
Where's the majority of the business come from?
We definitely have our local scene, and it's a tourist island.
I definitely think it doubles throughout the summer.
-Favorite thing on the menu. -Short rib.
Two braised short ribs walking in.
I love the braised short ribs.
It's so different with chocolate balsamic.
It enhances the dish.
-[Guy] What's up next? -Chocolate short ribs?
-[Guy] Are we really putting chocolate in this? -Chocolate balsamic.
-Let's see it. -[Delano] Oregano.
Some thyme, bay leaves.
Salt, pepper.
Fresh garlic, onion powder.
Garlic powder, soy sauce.
-And this is the chocolate balsamic. -Yes, sir.
It's what it says it is, chocolate balsamic.
-Woo-woo. -[Guy] Woo-woo.
I call it woo-woo. Worcestershire sauce.
I've heard it called a lot of things.
I've never heard it called woo-woo.
[Delano] Red wine, white distilled vinegar.
Everything's well mixed together.
How long is this gonna sit on the short ribs?
[Delano] Thirty minutes to an hour.
I'm gonna start with a little veggie oil.
[Guy] We seared both sides. Now, what are we bringing this liquid up with?
-We use our jus. -[Guy] This is our jus
-from the last time we cooked this? -Yes, sir.
Building the flavor.
-And mirepoix. -[Delano] Yes, sir.
-[Guy] In the oven. -[Delano] Yes.
All right, Chef, last but not least.
-Mashed potatoes. -Okay.
[Delano] A little butter, heavy cream.
Pepper, salt.
Garlic powder, onion powder.
We mix these all together quite well.
Boiled potatoes.
And then it's all mixed together, incorporated and garnished
with green onions at the end.
-Okay. -So now here we are.
Start with my rustic mashed potatoes
I have my tricolored carrots.
Some nice short ribs. Glaze.
-It's just a mixture of that chocolate balsamic glaze. -[Guy] Got it.
-We got a nice reduction with it. -Got it. Got it.
The balsamic glaze just by itself
is a little sweet and a little chocolaty.
But when you mix it with the braising liquid...
...you get that little kiss of the chocolate,
a little acidity of the balsamic.
But then you get the richness out of the bones and the fat.
When you got yourself a little bit of weather coming through,
this is the kind of dish you want to come down and enjoy.
-Really Good. -[waiter] Braised short rib.
You can taste the dark chocolate.
-It just melts in your mouth. -Fantastic.
Teesha, Lemon Garlic Chicken inside the window.
Everything is phenomenal.
You're not gonna come here and leave hungry.
I think it's cool that what you have on the shelves
is what you incorporate into your dishes.
I appreciate it, man. Delicious.
This right here, you've got to figure out how to bottle that.
So was that another righteous road trip or what?
But don't you worry.
We got plenty more joints to find all over this country.
I'll be looking for you next week
on Diners, Drive-ins and Dives.
Pinto beans are creamy and they are...
But they really are beautiful.
I mean, I don't want them to see this.
-[speaking indistinctly] -Just talking to the pot now.
I skydive for 49 years.