- 2 hours ago
Diners Drive-ins and Dives - Season 54 - Episode 02: Triple D Nation: All Day Long
Category
📺
TVTranscript
00:00You know, people are asking me all the time,
00:02hey, guy, that one joint you checked out in that one city
00:04when you were doing Triple D, how are they doing?
00:06You know, I don't know.
00:07We should check it out.
00:10Over the years, I've seen and tasted it all.
00:13This is ridiculous, dude.
00:15But it turns out it was only the beginning,
00:17because Triple D joints have been blowing up,
00:19and we're going back to see what's cooking.
00:23Like on this trip, we're dropping flavor bombs.
00:26Mm, humongous flavor.
00:28All day long.
00:29Breakfast, lunch, and dinner.
00:30Everything's good here.
00:31Am I in heaven?
00:33There's a 24-7 diner in Chicago
00:36banging out their blue plates.
00:37Take a look at this.
00:38Juicy, tender, it's delicious.
00:41A smokehouse in Duluth crushing their cured meats.
00:44I mean, that couldn't be any better.
00:47And a real deal bagel spot in Cambridge, Massachusetts.
00:50We really get all the best stuff here.
00:52Going the extra mile.
00:54You make all these bagels by hand?
00:55Yes.
00:56I am blown away.
00:59Familiar faces, new places, and more off-the-hook flavors.
01:04This is Triple D Nation.
01:12So I'm here in the Cambridge-Somerville area right outside of Boston to check out a joint
01:17where this chef was going to be a schoolteacher.
01:19Once you kind of changed gears and decided to open a restaurant offering up one of my favorite things,
01:23which is, you guessed it, a great scratch-made bagel.
01:27And seeing how this place has taken off after I visited, it's safe to say they're on top of their
01:32game.
01:32This is Bagelsaurus.
01:38Scallion cream cheese on a poppy seed bagel.
01:40Triple D did a great job representing Bagelsaurus.
01:42Eggs and bacon coming right up.
01:44The staff is always so friendly, and the bagels are delicious every time.
01:47An egg spaniela and olive with avocado.
01:50They have breakfast, but they also have lunch stuff, and the dessert is wonderful, so you really get all the
01:55best stuff here.
01:56And it's all thanks to chef and owner, Mary Ting Hyatt.
01:59How did you become the bagel queen?
02:02People weren't really making great bagels in this area.
02:06When did we do bagels for us?
02:082019.
02:09Well, I'm a bagel junkie, as you know. Everything bagel is my jam, so you make all these bagels by
02:14hand.
02:14Yes. I love their bagels. So delicious. Great texture.
02:19We're going to make this onion bagel.
02:21Let's see it.
02:22Water. Sourdough starter.
02:24That's a day ago that you built that.
02:25Yep. It's proofed.
02:27Malt syrup.
02:28Flour.
02:29Table salt.
02:30Gonna let this go for a little bit. Instant yeast.
02:32Rusted onions.
02:34The onions by themselves are awesome.
02:35Poppy seeds.
02:36This will mix for about nine minutes.
02:39Proof the dough.
02:40Yes. During those couple of hours, we're going to do a series of folds that simulates hand mixing.
02:46Then how does it go from that stage into being made into a bagel?
02:49Then we like to cool it for a little bit in the fridge. And then...
02:54Are you sticking with me on this?
02:55I mean, we've only been here for an hour and we're only in the mixing part.
02:59Bagel dough's coming out.
03:02You have got to be kidding me. Now isn't there a machine that does this?
03:05I know. Each one.
03:07You're crazy. Are we ever going to get a bagel rolling machine?
03:11No, no, no.
03:13There are different ways you can shape a bagel. You can do like a snake or you can do the
03:17hula.
03:18So through there.
03:19With a little flare.
03:20Yes.
03:21They're going to proof for a while and then rest overnight in the fridge.
03:26These are going to go for one more day.
03:27That's right.
03:28Oh my gosh.
03:29We do a quick boil. 30 to 40 seconds.
03:32Next up.
03:33We're just going to put them in the oven, believe it or not.
03:35No, that's impossible.
03:36Yes.
03:36We have to do something to them.
03:37How long is this going to make?
03:39About 20 minutes.
03:40Or 50.
03:41We're not even going to make the bagel.
03:42You're going to make it into a BLT?
03:43Yeah.
03:43OK, Chef.
03:44Our onion bagel.
03:45Toast it up.
03:46Spicy pepper cream cheese.
03:49Our oven roasted tomatoes.
03:50Red leaf lettuce.
03:51Bacon on top.
03:54Love it.
03:58As a bagel, it's of the best we've ever had on the show.
04:02Light, tender, great chew.
04:04You're a dangerous woman.
04:05I'm not kidding you.
04:07Appreciate that, Guy.
04:08I have a Guy BLT on onion.
04:10Guy's BLT is like a super BLT.
04:12It has vegetables and the bacon, but also the cream cheese is a lovely addition.
04:17Classic jumbo with bacon on everything.
04:20Mary is working so hard to think of new flavors and sandwiches.
04:24New menu items?
04:24We're coming up with them all the time.
04:27Three chicken salads, two pretzel, one sea salt.
04:30We do make a pretzel bagel.
04:32By hand.
04:32Yeah, that's our thing.
04:34So these bagels are the same dough, but the finishing is a completely different process.
04:40We'll mix in our lye with our water until it dissolves.
04:43Then we're ready to dip our bagels.
04:46Finish them off with salt.
04:48Bake them off at 450 for 13 minutes.
04:51What do you do with the pretzel bagel?
04:53Chicken salad sandwich.
04:54Perfect on pretzel bagel.
04:55I love a good chicken salad.
04:56Ours is delicious.
04:57We're gonna make our dressing for the chicken salad first.
05:01This is red wine vinegar, Dijon mustard, shallots.
05:04And then we have sugar, salt, fresh ground pepper.
05:09Add the mayonnaise.
05:12Chicken in the bowl.
05:13This has been simmered, cooled, and shredded.
05:16And then we'll add the dressing, dried currants, and fresh chopped dill.
05:21And then we'll mix it all up.
05:25We're gonna start with our Dijonese Dijon mayo, a little black pepper.
05:29Chicken salad.
05:31Housemade pickles.
05:32Sliced red onion.
05:34And lettuce.
05:36And that's our chicken salad sandwich on a pretzel bagel.
05:40The pretzel is nice and salty, crunchy on the outside, but soft in the middle.
05:44The chicken salad has a lot of dill, which I love.
05:47I can't make chicken salad at home anymore.
05:48I just have to come to Bagelsaurus to get their chicken salad.
05:51You're not just a bagel shop.
05:53You're a bagel restaurant.
05:54You got it.
05:55Yeah.
05:55Maybe we'll try something other than bagels, too.
05:58Really?
05:58I don't know.
05:59That's a tease.
06:01That's a full tease.
06:03And here's a spoiler.
06:05Mary is just such a creative baker.
06:07You can always add on something sweet.
06:10Which is exactly what we're gonna do.
06:12Coming up next.
06:13I gotta stick around.
06:14We'll see you in a bit.
06:16Welcome back.
06:17Triple D hanging out at Bagelsaurus in the Cambridge-Somerville area.
06:21Where I first popped into this spot in 2019.
06:24How many bagels do you make in a week?
06:266,000 in a week.
06:29What happened after the Triple D experience?
06:32How many more bagels did you make?
06:34Well, probably doing almost double what we did.
06:37So we've had to knock down a wall.
06:40We've added more space to keep up with demand, keep our quality high, and just keep doing what we're doing.
06:45They have so many long lines on the weekends, so it's great to see them expanding.
06:50Here's your hot smoke on an onion poppy bialy.
06:52Guy got the smoked salmon bialy, and I just had to try it for myself.
06:57What are we gonna have?
06:57Something called a bialy, which is a traditional Jewish bread.
07:01The difference is we don't boil these.
07:03Let's see it.
07:04Onion poppy bialy.
07:05Plain cream cheese on both sides.
07:07Sliced red onion on the bottom.
07:09Hot smoked salmon.
07:10Our pickled cabbage here.
07:12And a lot of dill.
07:14That is a big dill.
07:16That's all she wrote.
07:17Here we go.
07:21That huge acid hit from that cabbage compounded with the smokiness of that salmon just brightens the palate.
07:27I mean, it's just every move you make.
07:30I am blown away.
07:31Three chicken salads all day.
07:33They have bagels, scones, cakes, cookies, bialis.
07:37They got it all.
07:38Got a banana coffee cake.
07:39Love their banana coffee cake.
07:41It's like banana bread and coffee cake in perfect harmony.
07:44We're going to build our crumb topping first.
07:47Brown sugar, white sugar, cinnamon, espresso powder, and our salt.
07:53Now we're ready to make our crumble topping.
07:55So I'm going to put this spice sugar mix into the mixer with flour and butter.
08:00Now we're going to mix this until it kind of holds together.
08:03And we're going to start making our cake.
08:05We're going to put butter and cream cheese in the mixer.
08:07While that's going, I'm just going to add my sugar.
08:10So now we're going to cream this for a couple minutes.
08:12Little by little, we're going to add our egg vanilla mixture.
08:15Flour mix is cake flour, baking soda, baking powder, and salt.
08:19Then we're going to add our pureed banana.
08:23Okay, now it's time to build the cake.
08:25We're going to add a spice sugar mixture we made earlier.
08:29Now we're going to build our second layer before we add the crumb topping.
08:32Cook them for about an hour at 300.
08:37Banana coffee cake.
08:38Coffee cake is one of my favorite sweet treats and adding the banana flavor is really great.
08:43The crust has really great texture, super crunchy.
08:46Okay, I have a jumbo with bacon and toms.
08:49You're the triple D dream.
08:50Okay, here we are, young entrepreneur.
08:53Someone that fought really hard, worked really hard to get where they're at.
08:55Sticks to the principles of what's made her successful.
08:58It's the real deal.
08:59Congrats.
08:59Thanks.
09:03Up next, we're going old school in Chicago.
09:06That's an icon.
09:07At a spot keeping classic diner tradition alive.
09:10We're open 24 hours a day, 365 days a year.
09:13And doing well.
09:14You say this stack's on top.
09:16Absolutely.
09:17So excuse.
09:22So when you're looking to chow down in the middle of the night, you can go to a place just
09:25because it's open.
09:26Or if you're lucky, you can find a place serving real deal food that you'd go out of your way
09:30for any time of day.
09:32And in 2008, I found it in downtown Chicago at a joint that's been serving diner food for decades.
09:38And the only real change these days is all the new fans coming through the door.
09:42This is the White Palace Grill.
09:47Chicken and waffles ready.
09:48White Palace Grill, one of Chicago's hidden gems.
09:51We got the shorty stack.
09:52You can get breakfast, lunch, and dinner. And the food here is delicious.
09:57Give me the Big Daddy for Booth 7.
09:59I love that they've been on Triple D.
10:00That's really exciting because it's an icon.
10:03An icon that's been around since 1939.
10:06And even when owner George Lyakopoulos bought it in 1997, he kept the classic menu and the crazy schedule.
10:14Well, we're open 24 hours a day, 365 days a year. We're never closed.
10:18So why is there a lock on the front door?
10:20I don't have a key. There's a lock.
10:22I still don't have a key to the front door. It's always open. 24 hours every day.
10:26I have patty sausage, scrambled eggs, and grits.
10:29This is my favorite late-night spot.
10:30Everything's good here.
10:31Can folks get the entire menu the entire time?
10:34Yeah, 24-hour menu. Whatever's on the menu during the day is at night, too.
10:37We got chicken bread. We got a skirt steak.
10:39The restaurant has a lot of traditional dishes.
10:42Pretty short rice for the bar.
10:43So the short ribs are blue plate special?
10:46Yeah, special. Two times a week.
10:47We put garlic powder, seasoning salt, white pepper, Korean salt.
10:52And that's when I put some bay leaves on top.
10:54Now a little beef stock?
10:56Yes.
10:56Okay, so we cover it, and it goes in at 350 for two and a half hours.
11:00Right.
11:01Whoa!
11:02That looks tender.
11:03Oh, those things are just totally falling apart.
11:07Oh, that's a great flavor.
11:10Good eats.
11:11I think we've had everything on the menu, which is delicious.
11:15I just love the vibe of the place.
11:18It still has the vintage diner look with great food.
11:22There you go. Nachos.
11:25Nachos.
11:25We really had a great time with Guy 16 years ago.
11:28We got some of the same servers.
11:30Anything else for you ladies?
11:31The same cooks.
11:32We used liver and onions, mashed potatoes.
11:34Add the liver and onions.
11:36I like it a lot.
11:37Now we make our liver and onions.
11:39We take our liver and bread with flour, butter, and now we add the liver.
11:44And now while he's cooking, we're going to saute the onions.
11:48We have the liver and onions, which is obviously fresh.
11:51We also serve it with fresh mashed potatoes, made sometimes twice a day.
11:55We use red potatoes.
11:56We add broth to our boiling water and a little salt.
11:59Now we boil the potatoes for half an hour.
12:03And we start with heating some butter and milk, salt and pepper.
12:09Now we smash our potatoes.
12:12And here is our gravy.
12:13We start with hot water, beef paste, black pepper, a little salt, garlic powder, onion powder, thyme, Worcestershire.
12:20So now the gravy's ready for slowly.
12:24We're going to reduce and it's ready.
12:29I have the liver and onion.
12:31This is the best liver and onions in town.
12:33That's my favorite.
12:34I love their mashed potatoes and gravy.
12:36You know that it was made right then and there.
12:39Chicken kebabs ready.
12:40It's a perfect diner with great food.
12:42They've got everything from breakfast to Greek-style food.
12:45The recipes I had from my father.
12:47Now your father's an immigrant from Greece?
12:49Yes, he is.
12:49What year was this?
12:51I would have to say.
12:52Circa 1600?
12:54Chicken's ready.
12:55Greek chicken.
12:55Father's been using this recipe 50 years.
12:58Take a look at this.
13:00Can you see that?
13:01Just pulls apart with the pork.
13:05Juicy, tender.
13:07It's delicious.
13:08The Greek chicken is still the menu and it's selling a lot.
13:10So you know late night diners and you say this stack's on top.
13:14Absolutely.
13:15Chicken kebabs and pancakes, please.
13:17I come for everything.
13:18Breakfast, lunch, and dinner.
13:19I need a meatloaf for both one.
13:21The meatloaf is freshly made, cooked perfectly.
13:25Now we make our meatloaf.
13:26Ground beef, carrots, onions, peppers, garlic powder, onion salt, seasoning salt, black pepper,
13:34beef paste, ketchup, breadcrumbs, eggs, and Worcestershire sauce.
13:39Now we mix it up.
13:41We add some ketchup.
13:42Cook it at an hour for $3.50.
13:46A little butter.
13:50This is our mashed potatoes and the meatloaf and gravy.
13:55Meatloaf with mashed and gravy.
13:56The best meatloaf I've ever had.
13:58It's a little crispy.
13:59It was very good.
14:01Chef's case.
14:0399% of the stuff is homemade.
14:04I got to say that's a little strange because in the world of 24-7,
14:07a lot of that stuff is like, I mean, come on.
14:09We're so busy.
14:10We got so much going on.
14:11We don't have time to make it, but you make it all.
14:12We make it all.
14:13I'm thrilled Triple B picked White Palace.
14:15It's a great place to come.
14:17It's been here for a long time, and we don't plan on going anywhere.
14:20In Greek, tell me, come to the White Palace.
14:22The best food you'll find 24-7.
14:24I think you threw more in there than I gave you.
14:31A little bit.
14:32A little bit.
14:35Coming up.
14:36What?
14:37A spot smoking up a storm in Duluth, Minnesota.
14:40He's on the journey.
14:41It is outstanding.
14:42And going bigger and better with their meaty masterpieces.
14:46They keep adding on sandwich by sandwich.
14:48Crazy.
14:52You know, everybody has a quest.
14:55For Monty Python, it was the Holy Grail.
14:56For Ponce de Leon, the fountain of youth.
14:59And for Guy Fieri, it's great salumi.
15:02You know, cured Italian meats.
15:03So I'm here in Duluth, Minnesota at the DeWitt Sites Marketplace
15:07where I hear there's a dude inside that is curing it, brining it, and smoking it.
15:12And since my first visit in 2010, he's still at it in the same building.
15:16He just moved downstairs so he could fit all the Triple D fans
15:20who are on a journey like mine.
15:22My quest may be over at Northern Water Smokehouse.
15:28Got a sick of sushi for Nick.
15:29I always seek out Triple D spots.
15:32And Northern Waters is a pillar.
15:35Everything on the menu is incredible.
15:37Got bon fo mie in a fish basket.
15:38It always has been, like, a local staple.
15:40This is our black pepper and coriander smoked Atlantic salmon.
15:43There's clearly a lot of love behind the food.
15:46A lot of smoked meat, that is.
15:48Which is what got owner Eric Gert hooked in the first place.
15:52I bought a smoker and was smoking fish.
15:54That's how we started.
15:54Crazy.
15:55Triple D kind of really put us on the map.
15:57There were people coming in to get exactly what Guy liked.
16:00You know, they would come in and get our pastrami mommy sandwich.
16:03Pastrami mommy.
16:04Guy did not go wrong because pastrami mommy, of course, that's a classic.
16:08We're making bison pastrami.
16:10I'm making the brine salt.
16:12Dextrose.
16:13This is sodium nitrate, the pink salt.
16:15Now we're gonna stir this up.
16:16And this is the spring.
16:18This is awesome.
16:18It draws up the brine as we pump.
16:20So it's gonna inject the brine all over inside.
16:22Wow.
16:23Once we pump all these with the brine, put them in this bucket, and then pour the brine over them.
16:27We'll add a bunch of fresh garlic.
16:29And how long will this sit with this brine in it?
16:31For seven days.
16:32Then we coat it with a combination of black pepper and coriander.
16:35Lay it on thick.
16:36You kind of press it in.
16:37Now this is gonna go into the meat smoker.
16:38You're gonna go right in the meat smoker.
16:39You're seven hours.
16:40Look at that.
16:42Look at the color.
16:43Eye of the round's perfect.
16:44Not real fatty.
16:46Look, it's raining.
16:48Humongous flavor.
16:49You should start doing this professionally.
16:52A little mayo, a little mustard, lots of pastrami.
16:55Look at that.
16:57Pepperoncinis.
16:57A couple slices of provolone.
16:59Lettuce.
17:01And we have it.
17:02Oh, you killed that.
17:05Can you see the halo right there?
17:10Look, show them your wings.
17:14We probably had 12 sandwiches on the menu at that time.
17:18And I think we probably have 30 sandwiches on the menu now.
17:21They keep all the solid plastics on there, but keep adding on.
17:25Sandwich by sandwich.
17:26McDipper, table eight.
17:27Today I had the Big Dipper, which is one of my absolute favorites.
17:30The olives, provolone cheese, and the dipping sauce.
17:32It's one of a kind.
17:33We're making a porchetta.
17:35In the rub is cayenne pepper, sea salt, fennel, coriander,
17:40cracked black pepper, crushed red pepper, and crushed bay leaves.
17:43We're going to rub that all over the outside with crushed garlic.
17:47And now we put some parsley in there.
17:50We roll this so the fat's on top.
17:52And then we tie it up.
17:54Now this is ready for the smokehouse.
17:56We cook this at 225 for about four hours,
17:59and we slice it for sandwiches.
18:02Now we're building the Big Dipper.
18:03Porchetta on one side and our olives and pepperoncinis on the other.
18:07Provolone on top and run it through our oven.
18:09We can serve it with our three pepper dipping sauce.
18:11So this is just the briny liquid from pepperoncinis,
18:14liquid from the roasted red pepper cans, and sriracha.
18:19And this is our Big Dipper sandwich.
18:21We've got a Big Dipper.
18:22It's fantastic.
18:23Crusty bread and cheese.
18:24And the porchetta.
18:25That's very significant to this area.
18:28We pride ourselves in representing our region with our food.
18:30And smoked whitefish is one of them.
18:32All we need is a cold beer.
18:33You are legit.
18:34What do you think?
18:35It is outstanding.
18:36We ferment our own vegetables.
18:38We make our own sauces.
18:39We make all the deli meats.
18:40The pork loin prosciutto.
18:41Salami.
18:42Spanish style chorizo.
18:43Am I in heaven?
18:45A salami basket.
18:46The salami is award-winning.
18:48Some of the best I've ever had.
18:49This is our house-made drag here in Salamini,
18:52which means small diameter salami.
18:54And you want to slice this really thin,
18:56so it almost melts on your tongue.
19:01But, I mean, that couldn't be seriously any better.
19:04Awesome.
19:04Really?
19:05That means a lot coming from you.
19:06This is one of my favorite restaurants in town.
19:08There's a craftsmanship here,
19:10and they put flavors together here
19:11that I just don't see other places.
19:13No kidding.
19:14Silence of the Lambwich.
19:15Silence of the Lambwich.
19:16We've got the lamb meat,
19:17red curry sauce in there to spice it up.
19:20So what's on this recipe is our smoke-roasted lamb.
19:22First, we salt it.
19:23We've rubbed with cumin,
19:25cloves,
19:26allspice,
19:27cayenne pepper,
19:27cinnamon,
19:28ginger,
19:29coriander,
19:30sea salt,
19:31black pepper.
19:33We roast in our smokehouse about five hours.
19:37We're gonna put the lamb and the onions in the oven
19:39with oil and vinegar,
19:40and now we're ready to build the silence of the lambwich.
19:43Curry yogurt all over the hot naan.
19:45There's Greek yogurt,
19:46honey,
19:47and Thai curry paste.
19:49Tomatoes,
19:50cucumbers.
19:51Top it with our cooked lamb and onions.
19:53Roll it up.
19:55Here's our silence of the lambwich.
19:57Silence of the lambwich, table seven.
19:59You've got this beautiful smoked lamb,
20:02salty, spicy, sweet.
20:04It's kind of everything you could ask for.
20:06You can taste anything in our case.
20:08Eric started in a small shop upstairs,
20:10and since the triple D bump,
20:12it's just been outstanding.
20:14We grew really, really fast,
20:15and so we were constantly looking for a larger space.
20:19They've been able to expand into this gorgeous place
20:21where the community can come.
20:22You really know what you're doing.
20:24The product quality is fantastic.
20:26Awesome.
20:27Cool.
20:27Hope to see you back.
20:28Dude, no question I'll be back.
20:33Lemon poppy seeds gone.
20:34Well made meatloaf, how's that?
20:36Thank you guys for coming in.
20:37But those aren't the only joints to journey back to,
20:39because the map of those off-the-hook places
20:42just keeps on growing.
20:44And we'll check out more next time on Triple D Nation.
20:56I'm going to need them.
20:58Sorry.
Comments