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,
'cause Triple D joints have been blowing up,
and we're going back to see what's cooking.
[theme music playing]
Like on this trip.
We've got straight-A dishes...
This ain't a triple-D.
...in towns that start with an A.
I want to be the ambassador
-to Chimichanga Flavor Town. -There you go.
I mean, you can't get no better than that.
[Guy] Atlanta's rockin' rabbit and risotto.
That is not for the faint of heart.
Anthem, Arizona has grade-A rellenos.
Very good.
Ah, yes! [laughs]
[Guy] And in Arlington, Texas...
What's the giddy up here?
...A-plus Jamaican...
That's go-to goat. Delicious.
...stamping your passport to the Caribbean.
I don't know how much closer I can get.
Maybe throw some sand on the floor.
Familiar faces, new places,
and more off-the-hook flavors.
This is Triple D Nation.
So I'm here in one of the famous parts
of Atlanta, Georgia, known as Little Five Points.
I mean, all kinds of great restaurants and bars,
good place to go and hang out.
And back in 2015,
I hung out at this crazy renovated mansion.
Southern charm on the outside,
with twist on traditional pub food
on the inside.
And since it's in a historic area,
thankfully, nothing's changed.
This is Wrecking Bar Brewpub.
[woman] Here at Wrecking Bar, you kind of expect
to get bar food,
but when you get here, it's so much different.
[woman 2] This place is
a real hidden gem in Inman Park.
Mushroom risotto for you.
[man] Oh, the food's incredible.
It's all made from scratch, and you can tell.
Cauliflower in the window
for table six.
After I saw Wrecking Bar on Triple D,
I just had to come in and try it,
and I've been coming regularly ever since.
[Guy] And that's exactly what Stevenson Rosslow imagined
when he got the idea to convert
a rundown old house
into an eclectic local hotspot.
I'm pulling up and I see the big old columns.
I'm like, "Oh, boy,
-this ain't a Triple D." - [man laughs]
But then you drive around the back,
and that's when you come down here into funky town.
-That was like 10 years ago, bro. -[Stevenson laughs]
I mean, it's like forever ago that we did this,
-but it doesn't seem like it. -Exactly.
-You don't look like you've aged. -You look good.
So what's hot on the menu these days?
[Stevenson] Pastrami sandwich, man.
It's still the number one.
Call my mommy. It's time for pastrami.
Oh, that doesn't look terrible.
So we're going to slice away.
Oh, the pastrami bark on that is out of bounds.
What are we going to do with this
besides just throw it at my mouth?
[Terry laughs]
So we're gonna make our pastrami sandwich.
We got our marble rye down,
baby Swiss,
steam this pastrami a little bit,
baby collard kimchi.
Then we got our chili mayo.
Fantastic, man.
That is not for the faint of heart.
Everybody's playing nice with each other,
and then all of a sudden, someone invited the kimchi.
It's kicking and screaming
-inside that sandwich right now. -[laughs]
You want to have a food fight in your mouth?
Order that thing. Nicely done.
You didn't happen to bring one, did you?
[man] Pastrami was my favorite dish,
but what I decided to do is explore the menu.
And every item explored
became my next favorite dish.
[Stevenson] Chef has moved on.
I heard he went and got his own restaurant
and won a James Beard award.
Worked for us for eight years, left three years ago.
Won James Beard on Monday night.
Our new chef, Chef Mikey.
-[Guy] Right. -The next James Beard guy, you know?
-Um... -I like it.
Menus stay the same,
same concept of menus, same style of menus.
I know that there was a lot of "farm to table".
I know there was a lot of "locally sourced".
We still source everything locally.
[woman] I usually get the pastrami sandwich,
but I had the rabbit cavatelli today.
It's got a nice little bite to it. It's very good.
[Stevenson] Our rabbit sausage cavatelli has
our house-made rabbit sausage
with Urfa chili, Aleppo pepper,
salt, and lemon zest.
Our cavatelli is a soft ricotta,
egg, and semolina pasta that's hand-formed.
We boil them, then shock them in an ice bath,
sauté our rabbit sausage till it's browned,
and then add our tomato rabe pesto,
blended broccoli rabe,
sun-dried tomatoes with garlic,
Calabrian chilies, lemon zest,
blended oil, and salt.
A little butter, and finally the noodles.
Rabbit cavatelli.
The pasta is super dense, super chewy,
but light at the same time.
[woman] So delicious and fresh.
The flavors were really inviting.
[man 2] The flavors are so different
than other restaurants in the neighborhood.
Can't find anything like this around here.
What was it when you got it?
I mean, like, boarded up and the whole thing?
-Yeah. -You come up with the genius idea
that you're going to take the basement
and the back building and put a brewery in it.
Perfect fit.
Did you ever think
this is what it was going to turn into?
From a closed-down building,
closed-down historical building.
You either have to be crazy or be, like, a real genius.
Which one are you?
I think a little bit of both, right?
-You gotta love what you do-- -He just called himself a genius.
Crazy genius.
-You said it. I disagree. -Yeah.
[Guy] But the building isn't the only crazy.
That's not what people would expect out of a brewpub.
-Blew me away. -[Guy] And then there's even more genius.
I don't think I would have ever thought
curry ketchup would go with it. Spot on.
Coming up next.
[Guy] I'm back in Atlanta, Georgia,
checking in on a mansion-turned-restaurant and brew pub
I first hit back in 2015.
How are things after Triple D, after the little visit?
Things are better than ever.
I get people calling all the time.
We get people in the restaurant
eating those two dishes.
Triple D definitely brought in
some new people to try out
what they saw on the show.
[waiter] Got the corn puffs.
It's really kind of a step above a corn dog.
It's probably one of my favorite items
on the menu.
What do we do with this whole hog?
[Terry] We're making the cheddarwurst sausage
-for the corn puffs. -Okay.
[Terry] Take out the shoulder,
break this thing down,
grind it,
add salt,
pepper,
chili flake,
Coleman's mustard,
curing salt,
Vermont white cheddar.
-[Guy] And that's it? -Yep.
All right, we're going to stuff some sausage here.
-[Guy] Okay, ready? -All right, let's do this.
We're going to take it off.
We're going to tie it off.
-Poke it. -Yep.
All right, now we're going to torque this thing.
-Watch out. -[Guy] Whoa, hey.
Oh, yeah.
You got to get this thing tight, you know?
-I bet you do. -[laughs]
[Guy] Get right after that.
[Terry] You're going to hang it.
Let it dry for 12 hours.
[Guy] Then we'll go to the smoker.
-How long with the smoker? -40 minutes.
[Guy] What kind of wood are we smoking with?
-[Terry] Oak and hickory. -Okay.
Now we're going to slice it.
[Terry] Cut off the ends.
Take off that casing.
We're going to slice our little discs.
-Dip. -What's in the batter?
[Terry] Cornmeal, got some buttermilk,
a little flour, and that's it.
I can already tell
these are not [chuckling] going to suck.
-Just a little charcuterie plate with this. -Yeah.
A little of that Vermont cheddar in there,
touch of smoke.
Mm, get all over that.
All right, let's fry these.
[Terry] Ketchup, mustard, little kids' style.
Little kids' style.
-Delicious, man. -Thank you.
Mm.
Nice spice, right amount of cheese.
You can taste the pork.
I don't think I would have ever thought
curry ketchup to go with it. Spot on.
Look at that.
And you even get souvenir sticks.
Chef, well done.
[woman] There's such a variety on the menu.
My favorite's the trout.
It's always different and unique,
and I never get tired of it.
[man] Last year, they introduced
a schnitzel sandwich.
Blew me away.
Pork and mushroom risotto.
What are the two hot items right now?
Cauliflower with pistachio butter underneath,
and the preserved mushroom risotto.
That's not what people would expect out of a brew pub.
The mushroom risotto is delicious.
It's very savory.
Mushrooms are great.
[Stevenson] We melt down some butter with olive oil
and sauteed shallots,
garlic, and thyme.
Then add in our Arborio rice,
deglazed with white wine.
We then let it cook down a bit,
add some veggie stock,
and continue the process until the rice is al dente.
We'll mix in some Parmesan,
lemon juice, and salt to finish.
Our risotto comes with preserved mushrooms.
Sauté shallots,
garlic, thyme,
and finally our oyster mushrooms.
Then we deglaze with champagne vinegar.
Then we confit the mushrooms in olive oil
and let it cook for 25 minutes at a low simmer.
Sauteed risotto,
veggie stock, mushroom puree,
butter, and lemon.
We'll heat our preserved mushrooms
in a separate skillet.
Our chef's preserved mushroom risotto.
[man] The risotto was phenomenal.
Nice and creamy, yet still was al dente.
Big, bold flavors.
[woman] Definitely like a...
nutty, like, back tone to it. It's delicious.
[sous chef] Got a schnitzel in the window for table 50.
[woman 2] You got to come to Wrecking Bar.
They have the best beer, the best food,
great bartenders, best vibe.
Well, this is what Triple D 's always been about.
It's been about finding these places
before they were found.
You had this gigantic plan to pull it off,
and you pulled it off with a smile on your face.
Guy Fieri says, if it's funky, he'll find it.
And, you know, y'all definitely found it here.
[Guy] Crazy joint.
It's got to be the crown jewel of the area.
It's a dream come true.
[Guy] Coming up, we're headed
to our next flavor town A-Town,
Anthem, Arizona,
for killer carnitas and carne asada...
I give it a lot of tension.
[Guy] ...e veryone's got something to say about.
Mmm. [chuckling] He doesn't even let me
make my own expressions.
Carne asada plate.
So I'm cruising through Phoenix, Arizona.
Time to stop and get some fuel for the Camaro
and some for the Guy.
And I know you're saying to yourself,
"Come on, there is no way he is going into a gas station
to get one of those frozen microwaved hamburgers."
And you're right, I didn't.
I was headed to get
some A-plus Mexican food at Roberto's.
And since I was there in 2008,
they're still dishing out scratch-made recipes,
except now they got their own spot
in Anthem with a new name.
This is Tortas Chano.
Chicken taco salad app.
Tortas Chano is my favorite restaurant.
We're gonna need a carnitas torta.
We saw them on the original episode
back when they were Roberto's,
and when they opened up the restaurant up here,
we were ecstatic.
Chimichanga beef.
They make the best Mexican food
that I've ever had.
[Guy] And thanks to Roger Amaya
and Maria Estrada.
Back in the late '90s,
they first opened this joint using
Maria's mom's recipes.
You're making food from scratch.
No recipe book.
Everybody knows what it is.
Yeah. Consistently the same repeat
over and over all day.
Fish tacos up.
[Roger] All we did was move up here to Anthem.
We never changed the menu.
And a torta.
They don't make anything on here
that's not entirely delightful.
Carne asada plate.
Carne asada is awesome.
Number one seller?
[Maria] The carne asada.
[Guy] The carne asada.
Okay, let's make carne asada.
This is a chop or a semi-grind?
[Roger] Sliced top round.
-Sliced top round? -Yeah.
We slice and dice it and cut it up.
A little ajo.
-Granulated garlic. -A little granulated garlic.
[Roger] A little salt.
-Black pepper. -So the seasonings, you do it to each order.
You season to each order.
That's it?
That's it.
[Guy] Mmm.
It's simple, but it's really good.
Pastor plate for Guy.
The Al Pastor Plate is
my absolute favorite.
The marinated pork with the pineapple,
there's nothing like it.
-Pineapple? -Pineapple.
You've got to have that love and touch to this.
[Guy] Okay.
Now, is that a normal order,
-or is that like a family platter? -This is gonna be--
Right there, that's just going to be for a plate.
Now, do you sit there
and mess with it the whole time,
-or do you ever just-- -I give it a lot of attention.
I give this thing a lot of attention.
That way, it doesn't get cooked on one side.
I just make it happen all the way around.
[Guy] I always love
when my meat-to-tortilla ratio is about 90 to one--
-Nah. -...so that's going to be good.
[Roger] Put some pico on here.
-[Guy] Pico de gallo? -Yeah.
[Roger whoops]
-You can't say the "ooh" for me. -You know-- Okay.
[Guy] Mmm.
[chuckling] He doesn't even let me
make my own expressions.
I got to tell you, I've had some al pastor.
It's very good.
[Roger] Ah, yes! [laughs]
Everyone comes in, "I need a pastor taco".
However, a lot of people love our carnitas.
Carnitas torta!
Absolutely to die for.
It just has so much flavor.
This is my mom's recipe.
[Guy] So your grandmother and your mother--
-Yeah. -...taught you how to cook?
Yes. We all make the same recipe.
I use the pork butt.
We're gonna add the black pepper,
garlic,
and salt.
Make sure we get
all the seasoning together.
Next, this meat goes in a pot with lard,
and it's gonna get cooked for like an hour and a half.
Our meat is ready to go on the grill.
We're looking for the meat to get a little crispy.
And then we're going to cut our bun,
mayo on both sides.
Toast the bun on the grill.
We're going to put this torta together.
We're going to add pico,
lettuce, cheddar cheese,
our homemade guacamole,
sour cream.
Put it on top, then we cut it.
And this is our carnitas torta.
Our carnitas torta.
Carnitas stands out for me.
It's the texture, it's the flavor.
It's just amazing meat.
We got the fish tacos.
I have several favorites here.
[boy] I really like fish tacos.
California burrito.
The carnitas, the chimichanga.
Beef chimichanga for Triple D Nation.
This is a real chimichanga.
It's all melted green sauce,
shredded beef inside there, bell peppers,
tomatoes, and onions.
[Guy] Mmm.
I want to be the ambassador
-to Chimichanga Flavor Town, man. -There it is.
Chile rellenos up.
[man 3] I love the chile rellenos.
I really dig the heat.
It's very tasty.
This is Anaheim chili.
We stuff it with the Monterey cheese.
Our chile rellenos are going to go in the flour.
Now we're going to put the chilis in the egg batter
and deep fry it.
And now we're going to get a little crispy.
We're going to smother with the red chili sauce.
So we start putting water in a pot.
And then we're going to add salt,
oregano,
cinnamon, red chili powder.
Simmer for two hours.
Add some flour
to thicken it up.
And it's going to be ready for the chile rellenos.
And we're going to add cheese.
Our chile rellenos.
Here's your chile rellenos.
It's just got a perfect mild flavor.
It just kind of melts in your mouth.
It's so amazing.
Chicken taco salad up.
I cannot believe it started out in a gas station.
We got the boys here working.
So are you guys going to take over
for mom and dad when they're done?
Maybe.
We still got the same family growing up here.
Brandon, my son, who's taken over.
So now we have our dream come true.
Good stuff. Thanks, guys.
[Guy] And coming up, our quest
for culinary knowledge...
You can tell me off camera, though, right?
I'm not going to let everybody know.
...gets us an easy A
in island flavor...
What do you call a goat in Jamaican?
-Goat. -Okay.
...in Arlington, Texas.
-You and I are the perfect date. -[chuckles]
[Guy] I always dig rolling through Texas.
I mean, we've had some great success
finding some unique joints.
But I got to admit, after a while, you know,
we kind of think we've seen it all.
Famous last words,
'cause back in 2009,
I never expected to find
a real deal Jamaican joint
smack in the middle of Arlington, Texas.
But you know what? That's exactly what happened.
So it's time to head into Jamaica Gates.
[Kyle] Jerk chicken order up.
[man] It's great to have
a good portion of Jamaica
right here in the center of Texas.
[Kyle] Oxtail rice and peas and cabbage.
Saw the episode of Triple D and we came up here.
It feels like you're off the Caribbean somewhere.
[Kyle] Rasta pasta and shrimp.
[man] This is the place where, you know,
you always hear people say,
"Man, somebody mama in there cooking."
She literally is in there cooking.
[Guy] That she was.
Barbara Campbell, a.k.a. Ms. B,
owned that kitchen
along with her son, Errol Byles,
and now these days, her nephew,
Kyle Williams.
Kyle came in, and I just left it up to him.
Kyle is doing a fantastic job.
But back then, Ms. B, cook up a storm.
If you want the real Jamaica food--
-...this is where you come. -...this is where you come.
[Guy] I'm excited.
Curry goat, up!
[woman] I love the goat.
That's what I come for.
-So you're just going to get busy on it? -Yeah.
Okay.
Hey-ho.
It's not scary.
It's just the noise.
Okay, so now that we got our goat chopped up,
what's the giddy up here?
[Barbara] Pepper, habaneros,
[both] thyme,
[Barbara] ...some onions, garlic.
Jamaican seasoning,
a combination of garlic,
black pepper, salt, a little bit of cumin.
[Guy] And then a couple of your secret spices.
And a couple of my secret spices.
[Guy] And then curry powder.
-I might need a little bit of water in there. -Okay.
-Is that good? -Yeah, that's good.
[Guy] Okay, well, let's marinate it and cook it.
[Barbara] Just a little bit of water.
Put it in the pot.
What do you call goat in Jamaican?
-Goat. -Okay.
The goat is ready.
Look at the color on that.
[Barbara] With white rice
and uncooked cabbage and carrots.
Oh, my gosh.
There's a little heat in the back,
a little bit of habanero coming through.
And tender!
That's go-to-goat. Delicious.
The best.
So tender.
I mean, you can't get no better than that.
[Errol] People came in, and they were like,
"Ah, well, I want to experience it.
If Guy tried it, we're going to try it, too."
The goat head and the goat soup.
Do you really put a goat head in there?
-Yes. -Goat feet,
the stomach, carrots,
some dumplings.
It's very goaty. Very flavorful.
All the food melts in your mouth.
[Kyle] Red Stripe chicken,
rice and peas, and cabbage.
[man] I love chicken.
And this right here is delicious.
Now we're going to make our Red Stripe chicken.
So right here, I got all-purpose seasoning,
dry-jerk seasoning, chicken seasoning.
Rest for half hour.
After that, sauté it.
Put a little bit of garlic, onion,
Jamaican beer, coconut milk.
Let the coconut milk simmer for like about seven minutes.
Scallion, carrot,
bell peppers.
Just a little habanero pepper.
This is the jerk season.
I still make the jerk season.
To me, to really see somebody
that is going to make it the true way,
that if I taste it here and if I taste it in Jamaica,
that I'm going to get that experience, I'm excited.
[Barbara] Scallion, garlic,
thyme, onion,
habanero pepper,
vinegar, our seasoning mix,
and a little burnt sugar.
[Kyle] Gravy's thicking up nicely.
So now we'll finish off with a little touch
of the secret seasoning.
You tell me off camera, though, right?
I know I'm not gonna let anybody know.
[waitress] Red Stripe chicken sir.
[man] The jerk is like a symphony.
Some Beethoven and Mozart going on.
[woman] It has some coconut undertones.
Very flavorful.
Every time I come here, I try something new,
and it's exposing me to so much more
than Jamaican cuisine
and Jamaican culture has to offer.
[chef] Brown stew fish up.
When Guy was here,
they made the red snapper the brown stew way.
Brown stew fish.
-What do we got? -A red snapper.
Smells awesome.
Wow, look. Stays together, nice dismount.
-Now do we pour the sauce on it? -Yes.
[Guy] Should I start at the knee?
Do we want to just move
right into the tenderloin of this guy?
Your choice.
[Guy whistles] Look at that.
Oh.
Really nice flavor, nice texture.
That's great.
-Do I get to keep the head? -Yeah.
-Do you eat it? -I love my fish head,
every last bit of it.
Well, then you and I--
-[chuckles] -...are the perfect date.
Now, I'll make the red snapper,
but this is a roasted way.
We have to put the natural herb together first.
Carrot, green onion,
potato, onion,
bell peppers,
[Kyle speaking]
a little bit of Ms. B jerk season,
Ms. B secret season, with the butter.
Mix together.
Barbara's secret season.
We get it all over in it.
Grease so it doesn't burn on the grill.
Put a little bit of the season first.
And we also put stuff inside of the fish.
And then we'll lay it on top of the season right there.
A little more on top.
Then we'll close the foil.
Put it on the grill for like 25 minutes.
Roast fish order up!
[woman] The flavors are really, really good.
It has a little kick to it.
[man] You've got the spice.
You've got the preparation. You've got the juices, the flavor.
The way it all comes together, it's remarkable.
[Kyle] Garlic shrimp!
I love the food at Jamaica Gates.
[Barbara] Just trying to make sure
everything is done the way I wanted it done.
It's like a gateway to Jamaica.
I don't know how much closer I can get.
Maybe throw some sand on the floor.
[laughs]
-Walking in, first course... -[Roger] Carnitas torta.
Red Stripe chicken ready.
Schnitty down, baby.
Well, folks, that's just a few of the stories
coming out of the Triple D Nation.
I'm going down in the rabbit hole.
Pastor plate for Guy.
-[sous chef] Hands, please. -Here you go, sir.
Anything else we can grab for you guys?
[Guy] And there are a lot more chapters
in this book,
and we're going to get through them all.
I'll see you next time.
For John Doe to come in here and grab something on the way.
How do you know it's him?
That's right, it could be...
[Roger laughing]
That was actually very funny.
John Doe, John... [laughs] Doe.
Is this thing on?