Episode
Diners, Drive-Ins and Dives: Triple D Goes Tailgatin’
Overview
This trip, Guy hits a Raiders home game for tailgatin' with chefs from three local joints and a Raiders legend. They're bringing the kitchen to the blacktop and cranking out chicken and waffles, double chili cheeseburgers, steak sandwiches with jalapeno pesto, and smoked pork chops with applesauce.
Details
- Series
- Diners, Drive-Ins and Dives
- Season
- Season 8
- Episode
- Episode 4
- Air date
- 2010-01-25
- Runtime
- 22 min
Episode context
Triple D Goes Tailgatin’ is Episode 4 in Season 8 of Diners, Drive-Ins and Dives. It aired on 2010-01-25. The runtime is 22 min.
Previous / Next
Episode 3: Stacked, Stuffed and Loaded
Guy Fieri hits a Raiders home game for tailgating with chefs from three local joints. They're bringing the kitchen to the blacktop and cranking out chicken and waffles; double chili cheeseburgers; steak sandwiches with jalapeno pesto; and smoked pork chops with applesauce.
Episode 5: Home and Away
Taste of Peru (Chicago, Ill.) • Ingrid's Kitchen Bakery & Delicatessen (Oklahoma City, Okla.) • Blackthorn Restaurant & Pub (Buffalo, N.Y.)
This trip, Guy's rollin' out for home cookin' from far away. In Chicago, a joint wrappin' tamales in banana leaves and other Peruvian faves. In Oklahoma City, an old-time spot that's part bakery, part deli, and all about classic German specialties. And in Western New York, a family-run waterin' hole meldin' Irish essentials with Buffalo standards.
More episodes from this season
Episode 2: Pizza, Pork and Paprikash
Guy Fieri heads out for serious fast food. He visits a Naraganset, R.I., joint with more than 20 burgers on the menu; a place in Eagle Rock, Calif., slow-smoking barbequed pork; a family-run taqueria in Rosenberg, Texas, where dessert is something called a "snoball."
Episode 6: By Request
Guy Fieri rolls in for things done a little differently: In Columbia, South Carolina, a burger place doing hand made patties with a southern kicker ... fried green tomatoes; In Buffalo, New York, a corner diner serving everything with a side of home made bread, baked fresh daily; And in Berkeley, California, a diner that's redefining scrapple.
Episode 1: Burgers, Steaks, and Chops
Bartley's Burger Cottage (Cambridge, MA), T-Bone Tom's Steakhouse (Kemah, TX), Tee Off Bar & Grill (San Francisco, CA)
Guy Fieri rolls out for medium rare done right. In San Francisco, a dive bar cranking out high end, home made dishes like apricot relish on a double pork chop; In Cambridge, Massachusetts, a Harvard Square institution serving burgers piled high; And in Kemah, Texas, a meat market turned restaurant grilling up great house-cut steaks.
Episode 7: And The Kicker Is…
The Liberty Elm (Providence, RI), Naglee Park Garage (San Jose, CA), Dish 9Charlotte, NC)
Guy Fieri travels the whole country for home made comfort food: In Charlotte, North Carolina, a neighborhood favorite doing chicken and dumplings; In Providence, Rhode Island, a diner doing a local classic called a Johnnycake. And in San Jose, California, a garage turned restaurant making burgers, ketchup, and fries from scratch.
Episode 8: Comfort Food Classics
Dish Cafe & Catering (Reno, NV), Landmark Restaurant Diner (Charlotte, NC), Pier 23 Cafe (San Francisco, CA)
Guy rolls in for food done fresh and a little different. In San Francisco, California, one of Guy Fieri's favorite ocean-side spots serving up fresh Dungeness crab. In Reno, Nevada, the neighborhood café doing scratch made granola. And in Charlotte, North Carolina, whole turkeys ... not roasted, but boiled.
Episode 9: Twists and Traditions
Earl's Drive-In (Chaffee, NY), Aldo's Harbor Restaurant (Santa Cruz, CA), Momocho (Cleveland, OH)
This trip Guys rolls in for old school classics and something a little different. In Chaffee, New York, a 42-year-old restaurant next to a farm field, where they're still doing chicken a la king from scratch. In Santa Cruz, California, a bait and tackle shop turned sit-down restaurant that's been serving home made Italian favorites and fresh calamari for more than 30 years. And in Cleveland, Ohio, the Mod Mex joint making tuna tacos with blood orange marmalade and guacamole with house smoked trout.
Episode 10: Fresh And Funky
Highway Inn & Ho'okipa Catering (Waipahu, HI), Hank's Haute Dogs (Honolulu, HI), Nico's At Pier 38 (Honolulu, HI), Germaine's Luau (Kapolei, HI)
Guy checks out the hot spots in Hawaii. A third-generation, family-run joint doing plate-lunch Hawaiian style. A restaurant by the water, where the daily special really is the catch of the day. A hot dog place serving everything from Chicago dogs to homemade lobster dogs. And an authentic luau, where the centerpiece of the full Hawaiian spread is a whole roasted pig.
Episode 11: Triple D Goes Hawaiian
Highway Inn & Ho'okipa Catering (Waipahu, HI), Hank's Haute Dogs (Honolulu, HI), Nico's At Pier 38 (Honolulu, HI), Germaine's Luau (Kapolei, HI) Guy checks out the hot spots in Hawaii. A third-generation, family-run joint doing plate-lunch Hawaiian style. A restaurant by the water, where the daily special really is the catch of the day. A hot dog place serving everything from Chicago dogs to homemade lobster dogs. And an authentic luau, where the centerpiece of the full Hawaiian spread is a whole roasted pig.