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Diners Drive-ins and Dives - Season 54 - Episode 09: Funkalicious
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00:00Hey there, I'm Guy Fieri, and we're rolling out.
00:02Looking for America's greatest diners, drive-ins, and dives.
00:07This trip...
00:08Stop. Hang on a second.
00:10Things are getting funkalicious in Flavortown.
00:13Oh, I like that move.
00:15There's an international incident in Nevada.
00:17Fantastic, chef.
00:18A comfort explosion in Asheville.
00:21It's like a Roman candle of flavor.
00:24And a Jamaican-Haitian haven in San Jose...
00:27They're giving goosebumps.
00:28That's almost too hot.
00:30Who ordered the habanero smoothie to handle?
00:36That's all right here, right now, on Diners, Drive-Ins, and Dives.
00:52You know, I've been cooking the majority of my life,
00:54and I've seen a lot of people start in kitchens
00:56or go to culinary school and become a chef one way or another.
00:59But I haven't heard about too many people
01:00that have done it through the Internet.
01:01Well, I'm here in San Jose,
01:03where a husband and wife team moved out here from Brooklyn.
01:05The pandemic hit, so we learned how to cook on the Internet.
01:08Cooking Jamaican and Haitian food.
01:10Oh, I gotta check it out.
01:11This is Island Taste.
01:15Cool runnings.
01:15If a guy wants real Jamaican-Haitian fusion,
01:18this is such a fabulous place.
01:20Here are oxtail tacos.
01:21They're really authentic, deep seasonings and spices.
01:25It makes me feel at home when I come here.
01:27I'm a chef.
01:28My favorite cuisine to prepare is Haitian food.
01:30It's humble food shown respect.
01:31Great way to say it.
01:32Kingston.
01:32Curry goat.
01:33Dorian and Mark St. Floor wanted to bring some of the island vibes here.
01:37Pick it up.
01:37Which was a huge pivot for an HR specialist and a property manager to lean into.
01:43COVID is what did it for us.
01:44He literally said, I want to learn how to make the food that we grew up with.
01:48My family's Jamaican.
01:49His family's Haitian.
01:50We know what it's supposed to taste like.
01:51And so he went on YouTube, taught himself how to make all of these delicious cuisines.
01:55When they taste the food, they look at who's back there.
01:57They think...
01:58Somebody's grandma?
01:59Yeah.
01:59Here's your 1804 for you.
02:01The 1804, the fried goat, is actually one of my favorites.
02:04It honors the Haitian Independence Day.
02:07Let's talk about goat.
02:08This is the cut up goat cubes.
02:10Clean it with vinegar, lime juice, and hot water.
02:13Marinate in there for three to five minutes.
02:15We're gonna strain it, and then we're gonna make the seasoning that goes with it.
02:17Yes, sir.
02:17Garlic, parsley, thyme, the habanero, green onion, yellow onion, celery, cilantro, sazon.
02:24I'm a big sazon fan.
02:26That many cloves.
02:27So that's Maggie.
02:28Maggie!
02:28Not the lady.
02:29Stop.
02:30Hang on a second.
02:31Mark made a funny.
02:32I'm gonna post this right now.
02:34Yeah.
02:34Black pepper.
02:35Little oil.
02:36Sour orange.
02:37This is the key to give it that acidic taste.
02:39Lemon juice.
02:39A little bit of vinegar.
02:40Red peppers.
02:41And how long are we gonna let this marinate?
02:43Overnight.
02:43I'll put it in the pot and let it stew for a while.
02:45In the marinade?
02:46Yes, sir.
02:46And at that point, it's ready to fry.
02:49This is the black rice.
02:50Dried mushrooms that are steeped in water.
02:52In Haiti, it's called John John.
02:54I don't think I've ever heard of this.
02:55A little oil.
02:55Get some onions in here.
02:57Garlic.
02:57This is a piece.
02:59I blend green onions.
03:00Habanero.
03:01Regular onions.
03:02Cilantro.
03:03Parsley.
03:03Garlic.
03:04Mixed veggie in here.
03:05It's the mushroom style.
03:06Just the liquid.
03:07The black Maggie.
03:09Little seasoning cube.
03:10Throw a little butter in there.
03:11Coconut milk.
03:12More Maggie?
03:12Yep.
03:13I poke cloves in the habaneros, because a lot of Haitian folks will see me out here skipping that part.
03:18They'll be like, no, you're not doing it right.
03:20Some thyme.
03:21Cloves.
03:21I put the rice in.
03:22Cover how long?
03:23A good 40 minutes.
03:24What do we make next?
03:25Piclis.
03:26Piclis is like cabbage.
03:27And we put habanero in it.
03:29Pretty spicy.
03:29Hopefully you can handle that.
03:30These are like breath moves for me.
03:31Are you serious?
03:32Oh, come on, dog.
03:33That's where you get the spice from.
03:34No, I don't have it.
03:34That's exactly what happened.
03:36Two buddies.
03:37Onions.
03:38Vinegar.
03:38I mean, juice.
03:39And the mag.
03:40And then the mag.
03:40All right, let's go.
03:41Who ordered the habanero smoothie?
03:44Shredded carrots.
03:45Doesn't mix with his hand, because it'll eat that glove off.
03:48Yeah, yeah.
03:49Smooth.
03:50From a scale of one to ten.
03:51Three.
03:51Are you serious?
03:52Let me try this.
03:57Hi, Mark.
03:58Three funnies.
04:00When you told me a three, I thought it was...
04:02What did you think it was?
04:03I got 20.
04:06Black rice.
04:07Fried goat.
04:08The sweet plantain.
04:10Got the sautéed cabbage.
04:11That's all the picklies I get.
04:12You want some more?
04:13No problem.
04:15Mmm.
04:15That rice is amazing.
04:16It's really got a lot of great flavor inside of it.
04:20Oh.
04:21Look at that goat.
04:22Nice, crunchy exterior to it.
04:24That's flavorful.
04:25Yes, sir.
04:25And the picklies really mellows out once it sits.
04:29That's kind of good in my mouth, that stuff.
04:31That's about as Haitian as it gets, right?
04:32Yes, sir.
04:33Give me goosebumps.
04:3418.04 going to the fry.
04:36I didn't know I liked goat, and I tried it, and I like goat.
04:38The rice, it's flavorful.
04:41This is coleslaw.
04:42It's spicy.
04:43So you get big, deep, rich flavors.
04:46This is excellent.
04:46I'm loving it.
04:49When you walk through those doors, you're somewhere in Jamaica with some family where you can eat some good food.
04:54Jerk chicken, mac salad.
04:55I love the jerk chicken.
04:57And then the mac salad is the best.
04:59Now we're going from Haiti to Jamaica.
05:01This is jerk chicken.
05:02Now we marinate onions, garlic, green onions, thyme, ginger, habanero, man.
05:08I respect those.
05:09And all spice.
05:10All spice.
05:11Let's go to the chicken.
05:12Leg quarters.
05:13Jerk paste.
05:14Garlic.
05:14Green seasoning.
05:15Obey.
05:16Obey.
05:16Onion powder.
05:17Maggie.
05:18How long is this going to hang out?
05:19Couple hours.
05:20We're going to put this on the grill.
05:21Get the sear on it.
05:22This is jerk sauce.
05:23The green mixture we made, right?
05:25Yes, sir.
05:25Ketchup.
05:29Yes, sir.
05:29Stir it up.
05:30Just warm it up.
05:31For a good 15 minutes.
05:32Yeah, that sauce is delicious.
05:33And we're going to use this to baste the chicken while it cooks.
05:36In the oven.
05:36How long?
05:37An hour.
05:37While that's cooking, what are we making?
05:38The macaroni salad.
05:39Macaroni salad.
05:40Yes.
05:41Pull your pants up for that one.
05:42It's like you're getting ready for a gunfight.
05:43I'm making a macaroni salad.
05:45Purple onions.
05:45Shaved carrots.
05:46Bell peppers.
05:47Domeo in there.
05:49Dijon.
05:50You get after it.
05:51I'm going to read the future.
05:52Okay.
05:53Maggie.
05:54Maggie.
05:54See?
05:55I just channeled things now.
05:56Obe.
05:57Black pepper.
05:58White vinegar.
05:59A little kiss of sugar.
06:00Onion.
06:01Garlic.
06:02Lemon juice.
06:04That's not your average mac salad.
06:06It's the tang and the sweet and the brightness of the mustard.
06:09All the crunch of the vegetable.
06:10Folks come here just for that.
06:12I can see why.
06:13The rice and peas.
06:14Sweet plantings.
06:15This is the jerk chicken.
06:17All that glaze.
06:18Look at that.
06:19And the mac salad.
06:20That chicken pulls apart.
06:23Charred exactly right.
06:24Delicious sauce over the top.
06:26Rice is cooked perfectly.
06:28Onion rice and peas.
06:29What kind of ratings do you get from the Jamaicans?
06:30Damn, my mother-in-law, she wants me to teach her, man.
06:34Four funnies.
06:36Here's your boat, our jerk chicken.
06:37The jerk chicken with the sauce, fantastic.
06:40Jerk wings, pick it up.
06:41This food is like reggae on a plate for me.
06:43I'm really happy we came and experienced this.
06:45One of the best kept secrets in San Jose.
06:47I know people that have been cooking their whole lives that can't pull food off like this.
06:50This has been an outstanding experience.
06:52Awesome.
06:53I love it, man.
06:54Come on down.
06:54Island taste.
06:56Up next, my wife Lori is the co-pilot in Sparks, Nevada.
07:00Don't ask me hard questions, lady.
07:02Taking a culinary journey.
07:04Mama's little piggy, huh?
07:05Mm-hmm.
07:06From Asia, you give it all.
07:08We don't play around.
07:09To Africa.
07:10Was that dynamite or what?
07:18Ladies and gentlemen, it's the first, that's right, Triple D Date Night.
07:21My wife Lori is going to be the co-host tonight.
07:23And babe, taking you international.
07:25We're talking big flavors.
07:27So, champagne and caviar flavors?
07:30Mm!
07:30Burritos, wraps, and salads.
07:33So, caviar, burritos, wraps, and salads?
07:35You'll see.
07:36This is MF International.
07:39MoFogo Bowl up.
07:40This is Flavortown.
07:41You can come here and get something from 10 different places in the world.
07:44I'd be surprised if someone couldn't find something that they would like to eat.
07:47Yeah, yeah, a bowl for you?
07:48A burrito, a bowl, something easy to take out.
07:50And the dudes putting together this accessible global menu
07:53are owners Ryan Eller and Chef Jason Dunmeyer.
07:57How did this all come together?
07:58We started on the north side of Lake Tahoe as a craft beer bar.
08:01Over the years, we built up this huge recipe book.
08:04You can come here 17 days in a row and eat the whole world.
08:07Everybody can get what they want here.
08:09What's one of the ethnicities that surprised you the most when you started to cook it?
08:13Nigerian.
08:13I got the Akeem the Dream.
08:15Wow.
08:15I've never had anything from Nigeria before.
08:17All right, what are we into first?
08:19The Akeem the Dream.
08:20It's our Nigerian burrito.
08:22So, what we're gonna do first is marinate our ribeye.
08:24Okay.
08:25Ground peanut powder, paprika, salt, chicken bouillon, clove, powdered ginger, cayenne.
08:31It's gonna wake you up.
08:32We're in a little bit of trouble.
08:33Black pepper and cumin, onion powder, and granulated garlic.
08:37Marinate it for up to 24.
08:38So, while that's working, what do we get into?
08:40Jollof rice.
08:41It's a Spanish rice, but it's African rice.
08:44What makes it African?
08:45That's where it came from.
08:46Don't ask me hard questions, lady.
08:48First, we're gonna make the cooking liquid.
08:50Fresnos, red bell pepper, fresh ginger, quartered tomatoes, habaneros.
08:56Really?
08:56Garlic clove, house-made chicken stock.
08:59That's the cooking liquid and now the seasoning inside of the rice.
09:03Put some oil down, red onions, paprika, dried thyme, cumin, white pepper, curry powder,
09:10turmeric, salt, black pepper, bay leaf, tomato paste, and then we'll coat the rice in it
09:16before we add all the liquid.
09:18Let this go for 20 minutes.
09:19And add in the butter.
09:20What else do we have going into the dish?
09:22Chili peanut sauce, garlic and ginger, onion, little chili arbol.
09:26In the blender, allspice.
09:28You know what they call it, allspice?
09:29It tastes like a bunch of spices.
09:31I was gonna say that.
09:32I don't ever use allspice.
09:33No, I know you don't.
09:34That's why I was kind of bringing it up.
09:36Dry thyme, black pepper, salt, turmeric, agave, apple cider vinegar, peanut butter, and
09:42water.
09:43You're not gonna use your fingers on this one?
09:45You always put your fingers in the sauce.
09:46I know I do.
09:47That's when I'm at home.
09:50Wow.
09:51You know what I love in that the most?
09:52It's the thyme.
09:53What else am I getting in here, though?
09:54Probably the allspice.
09:55It's probably what it is.
09:57You're right.
09:57All right, let's build the dish.
09:59Spiced rib eye, jollof rice, diced tomato, shaved red onion, chili peanut sauce.
10:05This is gonna be amazing.
10:06We also add a salsa verde.
10:08It's basically a scallion chimichurri.
10:10A little wrap.
10:11Oh, they do get a little toast grill.
10:13Oh, yes.
10:16The Akeem the dream.
10:17Wow.
10:18I'm gonna let it cool down just a little bit more.
10:20Oh!
10:20Oh.
10:25Wow.
10:26Ribeye is the right choice.
10:27Mm-hmm.
10:27You get bright, fresh.
10:29You get the warming spices.
10:31Definitely has a bite to it, but not too spicy.
10:33That's delicious.
10:34Fantastic, chef.
10:35Awesome.
10:36Got the Akeem the dream for you, sir.
10:38The marinated ribeye is actually exquisite.
10:41I love the spice to it.
10:42How many have you had so far?
10:43This might be my third.
10:44This is my godson, Logan.
10:47Kid eats like a vacuum.
10:49Bollywood on the flat top, toasting.
10:50I was just telling him that we should just get two of everything and kind of like pass
10:54it to the left.
10:55And then that will only take you halfway around the world.
10:57Yeah, exactly.
10:57Because there's a lot of choices on here.
10:59So good.
11:00So we're on our Triple D date.
11:02What she didn't see was the duck confit coming her way.
11:05Can't say she's a gigantic duck fan, but I think that you're gonna probably-
11:08Gigantic?
11:08I'm not a duck fan at all.
11:10But I will try it.
11:11See, that's the open-minded attitude we want here on Triple D.
11:14See you in a bit.
11:22Did I get it?
11:23Okay.
11:24Mm-hmm.
11:24Woo!
11:26Welcome back to the first time in the history of Triple D.
11:30My wife, Lori, is my co-host with Chef Jason at MF International.
11:33Jason knows how to blend flavors together like nobody else.
11:37Two banh mi vits.
11:39Today I had the banh mi vits.
11:40It was duck.
11:41And it had an Asian-type flavor.
11:44And a little side of broth to dip into.
11:46It is so good.
11:47I figured if we're gonna go international, I love duck.
11:50Is this how you normally, when you're butchering your duck, Lori?
11:52Yeah, that's exactly how we do it.
11:54Absolutely.
11:55Is this a pretty popular dish?
11:56Yes.
11:56You know, you'd get these people who would come in that are just like,
11:59but I don't know about duck, and then they'd try it.
12:01And then they'd come back and get it again.
12:03I'm so excited.
12:03So we're gonna confit the breast and the quarters.
12:06Got my warm duck fat, star anise, cinnamon, lime leaves, bay leaf, and black peppercorn.
12:13Pour the rendered fat over the duck.
12:16That will go in the oven, 250 for three to four hours.
12:19So when this comes out, shred the meat.
12:21Save the duck skin.
12:22Make the chicharrones from it.
12:23Render it even more with some Chinese five spice.
12:26And then on here, salt and pepper, Chinese five spice.
12:29Roast this and build a stock.
12:31It's essentially a pho.
12:32Roasted duck carcass, carrots, onions, celery, fresh ginger, garlic, cinnamon,
12:38star anise, lime leaf, Chinese five spice, black peppercorn, sriracha, bouillon powder,
12:44bay leaf, hoisin, Thai basil, mint, cilantro.
12:49Cover with water.
12:50Cooked for three to four hours.
12:52Strain it.
12:52Last but not least, daffy rice.
12:55Oil, yellow onion, red bell, green bell.
12:58Celery.
12:59Duck liver.
13:00You can lick the bowl if you want.
13:01I don't want to spoil my appetite.
13:04Mince garlic, gumbo filet, salt, black pepper, chili powder, thyme, Italian seasoning,
13:10beef base, rice, house-made chicken stock.
13:13Cover.
13:14We're good to go.
13:15Okay.
13:15So we're going to build the duck bond meat.
13:17We'll start with our duck confit.
13:19Daffy rice that we just made.
13:20Pickled carrot.
13:21Pickled onions.
13:22Jalapeño.
13:23Cucumber.
13:24Now the duck.
13:25Lori's favorite.
13:26Roasted garlic aioli.
13:27Poisson.
13:28Chicharons?
13:29Yep.
13:29Cilantro sprigs.
13:31You give it all.
13:32We don't play around.
13:35You're not going to put it in the sauce?
13:37I would like to eat it naked.
13:40That's pretty good.
13:41Ooh, the kiss of the jalapeno in there is dynamite.
13:44Wow.
13:45You have confit that perfectly.
13:46You got the richness of the duck.
13:49Crunchy vegetables.
13:50But then all of a sudden, you get out of that little crunchy chicharons, but the kicker
13:53to the whole thing is the little dunk in the jus.
13:57Mama's little piggy, huh?
13:58Mm-hmm.
13:59You got the banh mi bit for you.
14:00I am a duck guy, but I've never had like a banh mi like this.
14:03It was very tender.
14:05Hi, buddy Mike.
14:05Hi, buddy Brian.
14:06How is the duck?
14:07I like it.
14:07Very moist.
14:08The rice, haven't had that before.
14:10I got a Bama for John.
14:12I'd stick around and try the whole menu, but...
14:14That was delicious.
14:14I promise champagne after this.
14:16Great job, chef.
14:18Was that dynamite or what?
14:21Coming up in Asheville, North Carolina.
14:24You two are trouble.
14:25A decked out diner.
14:27You're crazy.
14:28With a classic menu makeover.
14:30Huh?
14:31That's what I'm talking about.
14:40So I'm here on the west side of Asheville, North Carolina, about 10 minutes from downtown.
14:45Hold up to this place.
14:46It kind of looks like a diner, but I'm told it's not a diner.
14:49And it's owned by Lisa and Kat.
14:50Kat's the chef.
14:51But they didn't name the restaurant after themselves or anybody in their family.
14:55And when I asked people about the menu, they said it's kind of like comfort classics, but expect the unexpected.
15:00I'm so confused, but I'm so hungry.
15:02This is Regina's.
15:06Walking in.
15:07I got a filet of fish.
15:08Guy says if it's funky, you'll find it.
15:10And that's Regina's.
15:11This place is funky to a T.
15:13Poor Cash.
15:14They have a lot of your favorites, but with like a nice twist on it.
15:18You could like come in like wearing your farm clothes, your work clothes, or you can get dressed up at
15:23night and have a nice fancy dinner.
15:25And this eclectic mix of elevated comfort and funk goes right along with owners Lisa Wagner and Kat Fitzgerald's avant
15:32-garde aesthetic.
15:33Who's Regina?
15:34We are all Regina.
15:35It means Queen in Latin.
15:37You two are trouble.
15:39What was this place?
15:41Because this is like stepping back in time.
15:43Well, it was a greasy spoon before we took it over.
15:46Did they have a sale on salmon paint?
15:49I like to say it's lipstick colors.
15:51It's sexy at night too when we do dinner.
15:53The menu is really diverse and no matter what you get, you're going to get something special.
15:57Lion's mane hot honey in the past.
15:59Guy would love the hot honey lion's mane.
16:01It's delicious.
16:02It's got some crunch.
16:03It's a vegetarian sandwich that you wouldn't guess is vegetarian.
16:08Okay, lion's mane.
16:09One of my favorite mushrooms.
16:10You're getting them local?
16:11Yeah.
16:12You're just like cutting it into steaks.
16:14And then we're going to salt it.
16:15Let them rest for about 24 hours.
16:18Pull some of the moisture out.
16:19So all the water will come out.
16:20Okay, hot honey.
16:21So we like to use local peppers.
16:24Sriracha peppers, garlic, ginger, salt, white vinegar in there.
16:29Boom.
16:30And this is local North Carolina honey.
16:33And then we're going to cook this down.
16:34Yeah.
16:34What are we doing next?
16:35Poblano blue cheese.
16:37Poblanos, garlic, cilantro.
16:39Start pulsing it.
16:41Lime juice.
16:43Buttermilk.
16:43Get all that deliciousness out of there.
16:46The rest of our buttermilk.
16:47Blue cheese.
16:47And mayonnaise.
16:48Mayonnaise.
16:49Sour cream.
16:51Uh-huh.
16:53Nice.
16:54Now we're going to make pickled veg.
16:56You know the game is not everything you have that you can put on a sandwich you do?
16:59I disagree.
17:00Okay, good talk.
17:00White vinegar, apple cider vinegar, five spice, salt, sugar, garlic.
17:06Come to a boil.
17:07Local turnips, local carrots.
17:10A couple hours, you're ready to go.
17:12Yep.
17:12The next thing we've got to do is get the mushroom that was salted, dredge that, fry it, build
17:17it.
17:18Banh mi pickles.
17:19Lots of lettuce.
17:21Dress this guy.
17:22I appreciate it.
17:23You used to throw the term guy around so, you know.
17:26I use guy a lot, actually.
17:28Are you really putting that many mushrooms on this?
17:30Yeah.
17:30This is how I like it.
17:32Huh?
17:32That's what I'm talking about.
17:35Yeah.
17:36It's like a Roman candle of flavor.
17:39Fresh, crunchy veggies.
17:41This volcano of sauces coming off.
17:43This blue cheese, crazy poblano something, married with hot honey.
17:49And the tenderness of that lion's mane, but good crunch to it, good body to the mushroom.
17:56It is lights up.
17:59Hot honey lion's mane.
18:00The mushroom is perfectly fried, and the hot honey has a nice little kick to it.
18:04The poblano blue cheese cream sauce kind of cuts that spice.
18:08That's the meatiest non-meat sandwich I've had.
18:11It's delicious.
18:11Sign outside says Regina's Comfort Classics.
18:14It should say Regina's Expect the Unexpected.
18:16Toro fry for B7.
18:18This place has a little bit of everything.
18:20I got a Regina's half chicken for the bar.
18:22Guy would love Regina's chicken.
18:24He has to try it.
18:25So comforting.
18:26It's like something your mother would have made on a cold day.
18:28We are going to make our half chicken for dinner service.
18:32We're going to start with our brine.
18:33I'm a big brine person, so I'm down with this.
18:36Lemon.
18:37Garlic.
18:38Salt.
18:38Brown sugar.
18:39Chili flake.
18:40Peppercorns.
18:40We're going to heat that up, then into the ice bath.
18:42We're going to go ahead and spatchcock the whole chicken.
18:45And let them brine overnight.
18:46What are we on to?
18:47Our finishing sauce.
18:48Rice wine vinegar.
18:50Soy sauce.
18:51Ginger.
18:52Garlic.
18:52Brown sugar.
18:53Olive oil.
18:54Pepper.
18:55And we just let this go for 30 minutes.
18:57And then we start to confit our pickled peppers and onion.
19:01Olive oil.
19:02Butter.
19:02We're going to pop it in the oven.
19:04350 for maybe 20 minutes.
19:06All right.
19:07So we're going to make our dry rub.
19:08Onion.
19:09Garlic powder.
19:10Wow.
19:10And it double-handed.
19:11You're off the scale now.
19:13Paprika.
19:14Brown sugar.
19:15Black pepper.
19:16Salt.
19:17How long are we going to allow this to dry brine?
19:19A day.
19:20We roast it.
19:21And then when it's time of service, we give it a flash fry to crisp up that.
19:25Oh, I like that move.
19:27We don't serve any sides with this.
19:29No.
19:29This is meant to be a showcase deal where you enjoy it with maybe like a starter.
19:34It's a shareable plate.
19:36This is like as eclectic as this joint is.
19:44Roasting a half chicken in itself is my favorite way to do chicken.
19:48And then to give it that little final fry so you get that crispy skin on the outside.
19:54The vinegar contrasting to the juicy, tender chicken.
19:57Then the little bit of the kiss of the soy.
19:59This is a flavor profile that you're probably not going to have tried before.
20:04Outstanding.
20:06Regina's chicken.
20:07You taste the vinegar coming through.
20:09There's a little bit of tang to it.
20:10It's so, so good.
20:11Shrimp and grits for table 23.
20:14Regina's never disappoints.
20:16I love this type of adventure and this type of attitude about food.
20:19When you come in here, go with the flow because you're crazy.
20:23Yeah.
20:23And you like crazy food and you like experiences.
20:25Yes.
20:26I would love to be in this town to watch what's going on in this menu.
20:30Okay.
20:30Well done.
20:31Hell yeah.
20:33That's it for this week, but don't you worry.
20:35I'll be looking for more joints all over this country.
20:38I'll see you next week on Diners, Drive-Ins, and Dives.
20:43I love you.
20:44I love you for this right now.
20:46No?
20:46Too much?
20:48I'm prepared.
20:49I don't know what's going to happen.
20:51I might need to eat it.
20:52Pick something up.
20:53Slice you.
20:54Go now.
20:54Oh my gosh.
20:58That's a multi-tool.
21:00Yeah.
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