50 States of ‘Diners, Drive-Ins and Dives’

The Hummingbird Way Oyster Bar gets a little weird with Southern food — in the best way possible. Chef and owner Jim Smith opened the Mobile, Alabama, spot in 2020, and it’s quickly become a neighborhood fan-favorite. Traditional fare has a twist here, such as rabbit and grits instead of shrimp and grits. Guy was blown away by the rabbit during his visit in Season 38. While it’s not currently on the menu, there are plenty of flavorful dishes, such as crawfish rangoon or the Alabama blue crab cake. Save room for cola cake!

Guy always says, “If it’s funky, we’ll find it.” And while filming Season 35 in Anchorage, Alaska, Guy said Waffles and Whatnot “goes beyond funky.” Chef and owner Derrick Green gets really inventive with its signature waffles, from over-the-top desserts to savory waffle sandwiches. In the episode, Derrick and Guy made one of the restaurant’s most popular treats: The Heaven Waffle. The dessert features bananas, caramel, homemade cookie butter and homemade marshmallow fluff smothered all over a house apple cinnamon waffle. And, yes, it’s still on the menu today. But Derrick also shared the recipe, so Triple D fans can try it at home.

There have been so many iconic burgers featured on Triple D over the years, but none as unique as the creations at Paradise Valley Burger Company outside of Phoenix, Arizona. Guy visited this spot initially in Season 22, but chef and owner Bret Shapiro has been featured in other episodes and specials because the burgers just keep getting better, from a corn fritter burger to the Duhwritos Locos-Inspired Burgers featured on Season 6 of Triple D Nation. If you visit the Scottsdale location, you can still try the Booze Burger, which was featured on the show, in all its beer-battered glory.

So many restaurants featured on Triple D are all about family and legacy. Bruno’s Little Italy from Season 29 is just that. The Little Rock, Arkansas, restaurant was originally opened in 1948 by Vincent “Jimmy” Bruno, but it was passed down to his sons Vince and Gio in the 1980s. Today’s menu still features so much of Jimmy’s spirit and signature flavor, from classic lasagna to toasted ravioli — which is actually fried. Guy loved the use of Romano cheese in the ravioli filling for added tang.

Chef-wife team Lauren Herman and Christina Olufson of Bossie’s Kitchen earned high praise from Guy during his visit in Season 36. The Santa Barbara, California, restaurant is packed with unique dishes you just won’t find anywhere else. We recently caught up with Lauren and Christina to see how life’s been since the show aired in 2022 and what new dishes they’ve come up with. Plus, we’ve got an update on that infamous rooftop cow!

So many restaurants featured on the show are located in historic buildings with stories just as good as the menus. The Sink in Boulder, Colorado, has been a landmark for more than 100 years, but the restaurant known and loved today is all thanks to owners and brothers Mark and Chris Heinritz. They took over in 1992 and brought in former chef Scott Baptist, who knew Guy in college! Featured in Season 12, Scott and Guy made The Sink’s popular sesame and honey pizza dough, which you can still order today.

Triple D MVPs don’t always invent something brand new. They just take a simple classic and get funky, like Super Duper Weenie in Fairfield, Connecticut. Owner and chef Gary Zemola has some of the tastiest hot dogs out there — all with homemade toppings and unique grilling techniques. The dogs are sliced in half and grilled for extra crunch. Originally featured in Season 5, Guy was blown away by the New Englander weenie, which features bacon and sweet relish.

You know it’s a hit if Guy gives you a fist bump. And chef and owner Jasper Singh got just that after Guy tasted one of the signature burgers at Farmer & the Cow during Season 30. Jasper, along with friends Matt Collins and Mike Day, opened the restaurant in Wilmington, Delaware, in 2018, and it’s still impressing fans with its rotating menu of sensational burgers and lots of bourbon. You can still try the fist bump-worthy That’ll Do Pig burger today, or try their signature crispy chicken skins at home. We’ve got the recipe!

Diners, Drive-Ins & Dives is really just the beginning of how kooky some of these venues can get. And Season 12 featured a Taco Bus — as in tacos served from an old school bus. Located in Tampa, Florida, Taco Bus is all about “keepin’ it chido” with fresh ingredients, with owner Renee Valenzuela serving up the classics he grew up with in Mexico. On the show, Guy tried the Taco Bus Torta (a Mexican sandwich with pork) and said it’s one of the best tortas he’s ever had in his life.

Over the decades, Triple D has highlighted so many incredible Southern soul food spots, and Sisters of the New South in Savannah, Georgia, is one of the best. Owners and chefs Vicky and Kenneth Brown serve up everything right (this writer, and former Savannah resident, can attest) from fried tilapia to peach cobbler — and we have the recipe! But it’s the Soul Rolls that really wowed Guy during his visit in Season 37. The riff on egg rolls features oxtail, collard greens and even mac and cheese stuffed inside the roll and deep-fried to perfection.

Triple D has always had a love of food trucks, and during the resurgence of the food truck trend in the 2010s, Guy visited so many across the country. While not all of the food trucks featured throughout the years are still in business, Big Wave Shrimp on Oahu is still surfing that wave with no plans of stopping. The Thai-meets-Hawaiian spot is the brainchild of Kawita “Kate” Stacy and her husband, Mike. Guy tried the barbecue rib plate during his visit in Season 15, and you can still find the signature dish on the menu today. However, as the name implies, shrimp is the specialty here, and we’ve got the recipe for Kate’s iconic crunchy shrimp.

Triple D has featured so many incredible couples working together to share their love of food, and Tango’s Empanadas is no exception. Guy visited the Boise, Idaho, restaurant more recently in Season 37 and was blown away by the empanadas — and the rather nontraditional cooking technique of boiling meat without any seasoning! Wife-and-husband team Monica and Luis Bremmer bring their Argentinian and Mexican heritage into every dish served, from the made-from-scratch pastry dough to the delicious filling options. Guy tried the signature pork empanadas, as well as the Chicken Tinga Empanadas, and we have the recipe.

Fans of the show know that Guy is very expressive and not shy about singing praise when there’s good flavor. But sometimes a restaurant makes an impression beyond the fist bumps. After visiting Taste of Peru in Season 8, Guy told the Chicago Tribune it gave him goosebumps to think about. Restaurant owner and chef Cesar Izquierdo serves up an array of Peruvian recipes he learned from his mother, including tamales with rice flour and banana leaves, which Guy tried on the show. Cesar shared his signature ceviche recipe with Food Network so fans can try Peruvian cooking at home.

There are a lot of college-town restaurants featured in the Triple D universe, but none have the fandom of the Triple XXX Family Restaurant in West Lafayette, Indiana. It’s a beloved spot for Purdue students, athletes and locals alike. Guy visited during the first season of Triple D, and it’s also been a standout on Triple D Nation. What makes this spot so iconic? Hamburgers. Or steak burgers, as owners Greg and Carrie Ehresman call them. Guy tried one of the chopped steak burgers, which you can still order today. The restaurant name comes from the specific brand of root beer served at what used to be a chain of XXX spots. And, instead of fries, it’s all about the potato salad here. The Ehresmans even shared the recipe with fans to make at home.

Guy described Smokey D’s BBQ as the “Swine Coliseum” and he’s not wrong. Owners Darren and Sherry Warth have seen their fair share of awards since founding the business in 2006, but beyond the barbecue accolades, Smokey D’s BBQ is also known for its signature Apple Dumplings, which Guy tried on the show during Season 21. But no visit to the Des Moines, Iowa, restaurant would be complete without trying the champion pork. When Guy revisited Smokey D’s BBQ, he revealed the restaurant’s secret rotating meat smoker, as well as how Darren makes Smokey D’s signature chicken wings.

There aren’t as many true drive-ins still in existence these days, but Triple D finds them. In Season 3, Guy visited Bobo’s Drive-In, and the iconic Topeka, Kansas, restaurant is still serving guests carside today. Originally opened in the 1950s, Guy met Bobo’s current owners, Richard and Tricia Marsh, about a year after they took its reins. And they didn’t change much, certainly not the iconic onion rings or housemade apple pie. Earlier this year, the drive-in was vandalized and robbed, and the Topeka community came together to help the owners make repairs. Locals love the burger joint so much, one fan even got a Bobo’s-inspired tattoo!

Community is often at the heart of restaurants featured on Diners, Drive-Ins & Dives. When customers are interviewed on the show, they often say a restaurant is like coming in to see family. And the owners and chefs featured over the years are usually extremely plugged in to the local community. One of those spots is The Table in Louisville, Kentucky. Guy visited the cafe in Season 25, and beyond the menu of hits, like the smoked pork, what makes The Table so special and important is the focus on food equity. Owners Kathie and Larry Stoess operate the restaurant on a pay-what-you-can model, and if you can’t pay at all, you can volunteer your time. And any tips received are put into a pay-it-forward fund for future patrons.

Some of the best finds on Triple D are the brainchild of friends getting together and launching a business. In Season 4, Guy visited The Creole Creamery in New Orleans’ Garden District. The ice cream parlor was founded by best buds David Bergeron and Bryan Gilmore, and Guy was blown away by the flavor combinations. Today, the Louisiana ice cream shop is a chain with four locations in and around New Orleans. And they still have incredible rotating flavors, from Thai Basil Coconut to Chocolate Guinness Cake

Flavortown vibes don’t always come from gourmet chefs. Many spots in the Triple D universe are from home cooks turned restaurant owners. And it’s those family recipes that are the most unique. Becky’s Diner in Portland, Maine, is a prime example. Founded by home cook Becky Rand in the ’90s, Becky’s Diner features seafood at its best. And it’s a family affair, too, with her children and other family members now running much of the restaurant, from bringing in fresh lobster to cooking up the infamous Seafood Stuffing featured on the show in Season 10.

Owner Sarah Simington loves to play with food and her restaurant, Blue Moon Cafe, is packed with funky flavor. The Baltimore, Maryland, breakfast spot features some over-the-top twists on traditional morning fare, such as the savory Frito Pie French Toast. But when Guy visited during Season 3, she wowed him with her Cap’n Crunch French Toast, which you can still order today!

Don’t worry. Dirty Water Dough Co. doesn’t use dirty water in the pizza dough. But they do use beer. Guy visited the Boston, Massachusetts, spot during Season 30 and was blown away by the funky toppings and unusual fare. Owned by Sam Sokol and Luigi Barrasso, the restaurant now has a second location and the toppings are just as funky, from Steak ‘n Cola to a brunch-inspired pizza. On the show, Guy loved the Dirty Taco pizza so much that he called his family.

Don’t let the name fool you, Eastside Fish Fry & Grill is actually just as famous for its chicken. The Lansing, Michigan, spot was featured in Season 27, and owner Henry Meyer even shared the recipe for Eastside’s chicken wings, as well as its famous chicken gizzards. The fresh fish and shrimp dinners are certainly just as impressive, but what makes this fish fry and Triple D spot so important is the hiring philosophy. As a formerly incarcerated person, Henry hires and trains fellow formerly incarcerated people to help them get a second chance and start a career in the food industry.

Sol Ave. Kitchen is a mashup of global street food with Midwestern flair. And the unique pairing seriously impressed Guy in Season 33. The Moorhead, Minnesota, spot, co-owned by Nikki Berglund and James Beard-nominated chef Ryan Nitschke, is famous for its Midwest Pork Belly Bipbimbop — which Guy tried on the show and raved about its housemade ssamjang. You can still order it today, but save room for a slice of the cake of the day.

In the world of barbecue, pitmaster Melissa Cookston is the best of the best. The world champion and owner of Memphis Barbecue Co. in Horn Lake, Mississippi, has been featured on Triple D multiple times, including even in its inaugural season. But the most recent appearance wasn’t even about the bevy of meats. During Season 15, Melissa wowed Guy with her giant cheese fritters, proving this Southern spot knows its sides and snacks, too.

These days, Beth Barden’s Kansas City, Missouri, restaurant is a favorite of the Kansas City Chiefs’ Travis Kelce. But Triple D has been a fan of Succotash since Season 18. When Guy visited, he tried the pork hash, a creative twist on traditional breakfast potatoes, which you can still order today.

Most of the greasy spoons featured on Triple D are meaty, from barbecue to burgers. But one plant-based spot in Missoula, Montana, recently impressed Guy. At Veera Donuts, it’s all vegan. During Season 40, Guy visited the donut shop and cafe owned by Haniah Sweeney and learned how to make the famous Blueberry Basil Old Fashioned Donuts, which he said you’d never know were vegan. If you go, don’t miss the other savory options, too, such as the breakfast burrito.

Triple D fans know that Guy loves a good pun, and he couldn’t help himself when he introduced Big Mama’s in Omaha, Nebraska. “Folks say she’s cooking it old school,” he said, “but the funny thing is: It really is in an old school.” Located in the cafeteria of a former school for the deaf, Big Mama’s is all about soul food — especially the oven-fried chicken. When Guy visited in Season 4, he met the Big Mama herself, Patricia Barron, and the two debated the best part of a chicken while she impressed the host with her grandmother’s fried chicken recipe. Sadly, Big Mama died in 2018, but her family continues her legacy, with her daughter Gladys Harrison now managing the restaurant.

Guy loves coming back to his college town of Las Vegas, Nevada, especially when there’s a new restaurant to check out. But sometimes a spot is so good it’s worth revisiting, and Crêpe Expectations is just that. Featured in Seasons 23 and 34, this strip mall gem gets seriously funky with crepes. Owner Lou Remillard impressed Guy with some unusual fillings, such as a savory crepe with carne asada steak.

When it comes to bakery basics, Guy has seen it all, but Big Dave’s Bagels & Deli is anything but basic. In fact, the host said it’s a bagel “like he’s never had before” when he visited during Season 36. Owners Dave and Sue Hausman opened the North Conway spot when they moved to New Hampshire after years of vacationing in the area, bringing their love of bagels with them. In the episode, Dave taught Guy — as well as Guy’s sons — how to make a jalapeño Parmesan bagel, which is still on the menu today.

A true deli experience, Dolce & Clemente’s in Robbinsville, New Jersey, is a must-visit for grab-and-go meals and snacks. Guy visited during Season 26, with owner Joe Clemente wowing the host with his signature prosciutto bread. The famous meat-stuffed bread is made with Joe’s grandfather’s original recipe.

Triple D features a lot of transplants, with chefs sharing their culture and cuisine in new places. This includes chef Aly Hyder, who serves up traditional New Zealand savory pies in Taos, New Mexico. Guy visited Aly’s A La Cart in Season 36 with his son Hunter, and the host was floored by the amount of lamination and layers in the pastry crust. You can try Aly’s pastry technique at home, as she shared recipes for both her Mince and Chicken Chipotle pies.

Southern food in NYC? Yes, really. Brooklyn’s Pies ‘n’ Thighs serves up Southern comfort food, from pulled pork to buttermilk biscuits. Originally featured in Season 16 and later in Season 34, owners Sarah Sanneh and Carolyn Bane shocked Guy with their unconventional method of prepping fried chicken. They season first, then brine. The end result earned high praise from the host. As the name suggests, you can’t visit without trying one of the heavenly pie slices, from Banana Cream to Bourbon Pecan.

Grilled cheese is a diner classic, but Papi Queso takes it to another level. Guy visited the Charlotte, North Carolina, food truck back during Season 26, but the business has grown and now has a permanent home in Charlotte’s Optimist Hall. Owners and couple Brian Stockholm and Shelley Odom specialize in gourmet grilled cheese sandwiches, from a Spaghetti Melt to a mac and cheese-stuffed grilled cheese. After trying one of Papi Queso’s grilled cheese sandwiches, Guy said folks at home shouldn’t come to the restaurant, explaining, “you will never be satisfied with the grilled cheese you make at home.” However, you can make a Papi Queso grilled cheese at home, because we’ve got the recipe for their official Mushroom Gruyère Melt.

Triple D has featured many, many pastry cases over the years, and Nichole’s Fine Pastry & Café has one of the most impressive pastry cases. Guy visited the Fargo, North Dakota, spot during Season 33 and raved about pastry chef Nichole Henson’s Pecan Sticky Rolls. The secret is using a little bit of mashed potatoes, which is common in many yeast dinner rolls, but when paired with the housemade caramel sauce, it’s absolute Flavortown bliss.

Triple D has featured several chef love stories over the years, but a recent one from Season 41 is the sweetest because pastries are involved. Chefs Elaine and Erik Bentz met in California but moved to Cincinnati, Ohio, after getting married. They decided to open a business together: Cafe Mochiko. It’s part ramen shop, part pan-Asian bakery. Elaine has a background in traditional French baking, which she pairs with Asian ingredients for unique bites. Fans of the show know that Guy isn’t a sweets person, but he was blown away by Elaine’s cookie-topped pork bao buns. You’ll still find it on the menu today, as well as the must-try Cincinnati-chili-meets-Japanese-ramen bowl. And if you’re now craving noodles, Elaine and Erik shared their recipe for Chicken Shoyu Ramen so you can make the comforting classic at home.

When it comes to wings, Guy believes the chicken shouldn’t be battered. But Chick N Beer may have changed his mind. Owned by husband-and-wife duo Truong and Chynne Le, the menu has a heavy Asian influence thanks to Truong’s Vietnamese heritage. Guy visited the Oklahoma City restaurant back in Season 32 and said the bourbon teriyaki wing sauce was “dynamite.” We’ve got the recipe. In fact, we’ve got all three sauces featured on the show. And you can also try double-frying your wings at home like Chick N Beer. It’s officially Guy-approved.

In the same episode as Chick N Beer, Guy also ventured to Oregon for a different kind of comfort food — and it’s a mashup of flavors that belongs in the Triple D Hall of Fame. Or maybe the Halls of Valhalla. Viking Soul Food in Portland, Oregon, is all about celebrating traditional Norwegian food with a modern flair. Chef and co-owner Megan Walhood earned serious praise when she served Guy a meatball lefse wrap. “How have I existed this long without having this?" he asked. Today, Viking Soul Food has grown from the trailer featured in Season 32 to a full-size restaurant.

Square pizza? Yes, square pizza. Stogie Joe’s Tavern is a Philadelphia, Pennsylvania, institution and a legacy of Italian family recipes. Brothers Joe, Kris and Sonny Leuzzi took over a local tavern to share their mother’s homecooking with the world, such as the famous Crab Gravy, which Guy tried on the show in Season 32. And, this time, he didn’t call it Flavortown. No, it was tasty enough to be “Flavorcity.”

Originally founded by Evelyn DuPont in 1969 and owned by Domenic and Jane Bitto since 1987, Evelyn’s Drive-In is a legacy of hospitality. The Tiverton, Rhode Island, institution is all about New England seafood, and it’s famous for the fried clams — still done Evelyn’s way. If you go, you have to try the Rhode Island-style chowder, which Guy tried during his visit back in Season 2. It’s a clear chowder made without cream. Only when the dish is served is cream added, but it’s much lighter than other clam chowders.

Charleston, South Carolina, is a food darling peppered with greasy spoons and flavor galore, but what caught Guy’s eye in Season 13 was a name: The Glass Onion. It’s a nod to The Beatles’ White Album, but you won’t find British fare here. Owner and executive chef Chris Stewart applies his fine-dining background to Southern classics, all with an emphasis on locally sourced ingredients. While the menu has changed over the years and that infamous pork loin po’boy sandwich doesn’t seem to be currently offered, there’s still a packed list of inventive dishes to try, from Chicken Liver Mousse to Buttermilk Fried Shrimp.

Friends Jordan Taylor and Barry Putzke spent some time in Portland, Oregon, where they picked up some tricks and bold flavors. They came home to Sioux Falls, South Dakota, and unleashed a bevy of Flavortown mashups at Bread & Circus Sandwich Kitchen. It’s all about gourmet sandwiches here, from a Bánh mì meets Nashville hot chicken on a potato bun creation to a crab rangoon grilled cheese. Yes, really.

When a Triple D alum tells you to check out a new spot, you listen. Guy revisited Memphis, Tennessee, in Season 38, and on the recommendation of Uncle Lou (of Uncle Lou’s Fried Chicken — a spot that’s been featured multiple times on Triple D as well as other Food Network shows), he checked out a new restaurant called StickEM. Chef and owner Ermyias Shiberou previously worked for Uncle Lou, so the Flavortown vibes likely rubbed off. But Ermyias is bringing the flavor in his own, authentic way and celebrating his Ethiopian heritage. It’s called StickEM because everything is served on skewers. And the kebabs blew Guy away, especially the traditional Ethiopian condiments and Ermyias’ special Mother Sauce.

It’s no secret Guy loves cured meats, so when he heard about a pastrami that’s cured for 20 days in Austin, Texas, he had to try it. “Most people are happy with seven,” he told Pieous’ Josh Kaner during his visit in Season 29. Josh and his wife, Paige Kaner, co-own the funky pizzeria, but it’s so much more than pizza. Pieous is known for fresh, housemade breads and fine pastries. And that pastrami? Guy said it’s a “badge of honor” and that he’ll take three to go.

Triple D loves a mashup, and chef Sandy Arrieta combines two Venezuelan dishes, empanadas and arepas, into one restaurant: Arempa’s. The Salt Lake City, Utah, spot was an instant favorite of Guy’s when he visited during Season 34. If you go, you have to try the ​​patacón, a Venezuelan street food sandwich with twice-fried, flattened plantains as bread slices. And if you can’t swing by Utah, Sandy shared her famous recipe so you can try it at home.

If you know the show, you know that sauce is crucial. It can make or break a dish. And while there are so many sensational sauces Guy has loved over the years, when he tried the dumpling sauce at Hong’s Chinese Dumplings, he said, “I want to buy it by the gallon.” And honestly, that feels more reverent than a Triple D fist bump. The Burlington, Vermont, spot was featured in Season 31, and Ms. Hong shared the official recipe with us for her Scallion Pancakes.

A biscuit is generally something you can eat with your hands, but The Fancy Biscuit in Richmond, Virginia, is all about “fork and knife biscuits.” Wife-and-husband duo Nicole and Brian Jessee brought chef William Thompson, aka the “Dough Daddy,” on board, and the result is over-the-top biscuits done right — especially the Black Dog. This biscuit is a whole meal, as it’s topped with shrimp and grits. When Guy tried the dish during his visit in Season 32, he immediately gave William a fist bump of approval.

Washington State is renowned for its seafood, particularly its oyster scene, which is a staple of fine dining around the world. But if you’re talking dives, you’ve got to visit Mike’s Chili Parlor. This hole in the wall in Seattle’s Ballard neighborhood has been around for more than 100 years. And it hasn’t changed much. The no-frills spot serves up hot chili and cold beer. And Jello-O shots. Fourth-generation owner Mike Semandiris still makes chili in his great-grandfather’s way and tends the original art deco bar. When Guy visited back in Season 2, he was able to meet with Mike’s late father, Phil, and get a behind-the-scenes peek at how the secret recipe is made. If you go, order the chili pasta, which was Guy’s favorite iteration on the menu, though he definitely enjoyed the chili cheese burger and said it’s “primo.”

It’s not every day you dine inside an old school bus, but Sonny and Sharie Knight don’t take themselves too seriously. Hillbilly Hotdogs in Lesage, West Virginia, is studded with an assortment of trash-to-treasure trinkets and a good sense of humor. Known for The Homewrecker, a 15-inch deep-fried hot dog served piled high with chili and coleslaw, Guy made a mess when he tried the infamous dish during his initial visit in Season 3. The joint has been a recurring Triple D favorite in later seasons, and if you visit, be sure to save room for the blackberry cobbler.

If it's funky, Guy will find it. And funky usually means strange menu names, too. At Franks Diner, it's all about the Garbage Plates. Thankfully, the Kenosha, Wisconsin, joint (which was featured in the very first season of Triple D) isn't serving up real garbage — just delicious egg and hash breakfast plates. The institution is now 99 years old and was run by the Franks family until 2001. The current owners, Julie Rittmiller and Kevin Ervin, carry on the infamous garbage legacy — one hearty scramble at a time.

Guy’s late sister, Morgan, was a vegetarian, and while the Triple D host is a 100% carnivore, he loves trying new vegetarian dishes with his family. And he got “mental for the lentil” in Season 35 while visiting a vegetarian spot in Laramie, Wyoming. Sweet Melissa Café, owned by chef Melissa Murphy Zieres, is all about proving just how delicious vegetarian dishes can be, from a Reuben sandwich to meatloaf. When Guy tried the famous Lentil Loaf, he was so surprised by how meaty the non-meat dish was, as well as how creamy the vegan mashed potatoes were without any dairy. You can try this signature dish at home, because Melissa gave us the recipe!