Guy Fieri's hitting the road again for a "Diners, Drive-Ins and Dives" spinoff. Photo: John Lee/Discovery
Think you see a lot of Guy Fieri on TV now? Just wait. It was announced recently that the platinum-haired chowhound has a "Diners, Drive-Ins and Dives" spinoff called "Triple D Nation" coming to Food Network soon.
And of course, Fieri recently took a trip around the West, stopping in eateries in Oregon, Idaho, Montana and more on what he dubbed on social media #familyroadtrip to Yellowstone.
In short: Guy Fieri is everywhere. Whether you think he’s an unpretentious good guy with a hearty appetite, or a showboater with a limited culinary vocabulary (“off the hook!”), the host of “Guy’s Grocery Games” and the name behind Fieri-licensed restaurants keeps extending his brand.
Fieri has been to Oregon before, as anyone who has watched him dig into dishes at such spots as Pok Pok, Bunk Sandwiches and Otto Sausage Kitchen and Meat Market on “Diners, Drive-Ins and Dives” can tell you.
The new spinoff show, "Triple D Nation," is set to premiere at 9 p.m. Friday, July 13 on the Food Network.
Guy Fieri in an episode of "Diners, Drive-Ins and Dives" filmed in Havana, Cuba. Photo: Citizen Pictures
According to the press release, the spinoff will feature Fieri returning to some of his favorite “Diners, Drive-Ins and Dives” spots to “see how they have been doing, and to get a taste of some of the new and classic recipes they are dishing out.”
Here’s what the press release says about the first episode: “On the premiere, Guy finds things have changed a lot for his poke buddies at Big & Littles in Chicago. In Denver, it’s a second serving at a unique ‘triple threat’ location that is part bar, part pizzeria and part biscuit shop, where they are dishing out breakfast biscuit sandwiches and a couple of new late-night Italian options. Over at The Shanty, in Wadsworth, IL, the owner reminisces about how ‘DDD’ changed his life and his menu with new dishes, including braised pork shanks and goat cheese wontons. Finally, in Seattle, a return to ‘Diners, Drive_Ins and Dives’ first, and only, Trinidadian joint reveals their new take on an old staple -- fry bread.”
Will Fieri return to any of his old Oregon haunts? When the Ashland Daily Tidings reported on Fieri and his crew filming at three Southern Oregon restaurants in early June, the story mentioned that Fieri's travels would also bring him through Portland, among other stops.
We’ll have to wait and see if previous Portland dining stops on the “Diners, Drive-Ins and Dives” highway will indeed get a follow-up. In the meantime, let’s refresh our memories of Oregon restaurants Fieri and the “Diners, Drive-Ins and Dives” crew have already visited, from Portland to Ashland.
Swiss Hibiscus (Portland)
From the Food Network page for "Diners, Drive-Ins and Dives": "Guy stopped here to sample authentic Swiss dishes without stepping foot outside of the United States. Co-owner Jennie Wyss is carrying on the culinary legacy of her Swiss-born father by serving true European cuisine. Standouts include the spaetzle and paprika schnitzel. 'I can't shovel this in my face fast enough,' said Guy of the buttery, crunchy egg noodles and the paprika-laced pork medallions. He also raved about the emince zurichoise, a thinly sliced pork sirloin that comes smothered in a mushroom-studded sauce."
Key quote: "I can't shovel this in my face fast enough." We're pretty sure Fieri meant that as a compliment.
Matt's BBQ. Photo: The Oregonian/OregonLive
Matt's BBQ (Portland)
From the Food Network page: “Matt Vicedomini turns out big flavors from inside his tiny food truck, where he’s smoking meats that made Guy’s mouth water. ‘Pull-apart tender,’ Guy declared of the Texas-style spare ribs smothered in an onion-and-garlic-laced glaze. Another standout is the Whole Shabamwich, a hefty sandwich that’s stacked with pulled pork, sausages, brisket and a rib, along with coleslaw and pickles.”
Key quote: "'It's dynamite, man,' Guy raved."
Check out what The Oregonian/OregonLive's Michael Russell said about Matt's BBQ (hint: it's good)): https://www.oregonlive.com/dining/index.ssf/2018/03/portlands_best_barbecue_has_fo.html
Guy Fieri at a 2012 event. Photo: Photo: Daniel Boczarski/Getty Images for Coke Zero
Tails & Trotters (Portland)
From the Food Network page: “Locals head to this shop that Guy describes as a ‘smorgasbord of pork’ to load up on the signature meats made from hazelnut-finished pigs. Owner Aaron Silverman offers a plethora of pork products, as well as hefty sandwiches stacked with meat…The coppa is layered with ham, lonza and provolone on a slab of aioli-slicked ciabatta, then topped with lettuce, red onions and a squirt of red wine vinegar.
Key quote: "'Luscious,' Guy said of the house-cured coppa that's the star of the Grinder sandwich."
Salt cod fritters at Ataula. Photo: The Oregonian/OregonLive
Ataula (Portland)
From the Food Network page: “Striking small plates take center stage at this Spanish restaurant, where chef-owner Jose Chesa turns out an artful array of tapas that are as delightful to look at as they are to eat. A real stunner is the pulpo carpaccio, made from delicate slices of tender octopus that come adorned with a dazzling array of toppings that include sun-dried tomatoes, Parmigiano Reggiano, toasted pine nuts and olive oil caviar.”
Key quote: "'It's a whole symphony of flavors,' Guy declared after taking a bite."
Check out what The Oregonian/OregonLive's Michael Russell said about Ataula in a 2016 review: https://www.oregonlive.com/portland-best-restaurants/2016/05/ataula_review_2016_best_portla.html
Beef brisket sandwich at P's & Q's Market. Photo: The Oregonian/OregonLive
P's & Q's Market (Portland)
From the Food Network page: “Co-owners Emily Anderson and Chef Paul Davis looked to their roots when creating the menu at this homey spot. While Anderson’s California sensibility translates as a preference for fresh produce, Midwesterner Davis favors comfort food classics. He steps up housemade buttermilk biscuits by smothering them in a tomato gravy made from his grandmother’s Appalachian recipe.’
Key quote: "Crushed tomatoes are brought together with evaporated milk, whole milk and flour to make a velvety gravy that Guy called 'top-notch.'"
Hot dog from Otto's Sausage Kitchen. Photo: Michael Russell/The Oregonian/OregonLive
Otto's Sausage Kitchen & Meat Market (Portland)
From the Food Network page: “At Otto's they're serving up 50 different kinds of sausages 7 days a week… Besides assorted bratwursts, deli meats like corned beef and roast beef are also available. For his sandwich, Guy got the ‘killer’ smoked pastrami.”
Key quote: "The old-fashioned hot dogs are 'tender and creamy,' according to Guy."
And here's what The Oregonian/OregonLive's Michael Russell wrote: "To find Portland's best hot dog, head to Southeast Woodstock Boulevard and look for the guy (it's usually a guy) grilling sausages out front of an Alpine-themed deli."
Pork belly reuben sandwich from Bunk Sandwiches. Photo: Michael Russell/The Oregonian/OregonLive
Bunk Sandwiches (Portland)
From the Food Network page: “On ‘The Best Thing I Ever Ate,’ pork fanatic Chris Cosentino speaks anything but ‘bunk’ about Bunk's Pork Belly Cubano. Bunk's take on the iconic Cuban sandwich uses knock-out pork belly grilled with mustard, Swiss and ham. But the roast beef sandwich with sharp cheddar is utter, delicious nonsense. Guy Fieri became a fellow fan of the sandwich shop after sampling a pork-centric spin on a Reuben, as well as a between-the-bread creation stuffed with salt cod.”
Key quote: "'Get the funk at Bunk,' he declared."
Guess who? Photo: Eddy Chen/Discovery
Fisherman's Market (Eugene)
From the Food Network page: “Fish is rarely fresher than at this restaurant inside a fish market. Owner Ryan Rogers, a former fisherman, wanted to serve the freshest seafood in the Pacific Northwest. Most of his dishes come from Oregon-based fishing boats, including wild-caught-crawfish pie, along with Dungeness crab that Guy samples right off the boat.”
Key quote: A Guy Fieri quote isn't listed, but we'll take a flying leap and guess there were some "yum"-like noises.
Papa’s Soul Food Kitchen and BBQ (Eugene)
From the Food Network page: “Papa’s Soul Food Kitchen and BBQ feels more like a party than a restaurant, with live music, good company and better-than-homemade soul food. The classic barbecue meats are exceptional for a restaurant west of the Mississippi, but the off-menu Soul Burger — a smoked pork patty with slaw and fried onions — is completely original.”
Key info: According to an article in the Daily Emerald, Papa's Soul Food Kitchen and BBQ closed in 2017.
Soup Nation (Eugene)
From the Food Network page: “Around the world in 80 bowls: Soup Nation helps diners travel the globe with a rotating menu of more than 80 international soups. From the stocks and broths to the sourdough bread, everything is made from scratch for the rotating menu of nine daily choices, which include gluten-free, vegan and nut-free options.”
The Sandwich League (Eugene)
From the Food Network page: “This funky food truck is known for its meaty sandwiches… It’s packed with pork and topped with bacon, fries, cilantro slaw and onions. He also raves about the “rich piece of meat” that gives the Meaty Cheesy Goodness grilled cheese its name.
Key quote: "Guy calls the Pork on Pork a 'monster of a sandwich.'"
Cornbread Café (Eugene)
From the Food Network page: “In a first for his show, Guy visits a 100 percent vegan eatery. This cafe ‘veganizes’ Southern-style comfort food with tasty results. Guy says even diners who dislike vegan food will dig the Eugenewich, which features fried Surata tofu and a smoky sauce. The frozen peanut butter pie is also a hit.”
Sample menu item: "Phish & Chips, deep-fried seaweed-seasoned tofu served with tartar sauce, Sassy Slaw and fries."
Junkyard Extreme Burgers + Brats (Junction City)
From the Food Network page: "Junkyard Extreme Burgers and Brats boasts the craziest menu, and it's also the only restaurant in town. The Big Block is their signature burger with 1 pound of meat, bacon, what Guy estimates to be about a cup of cheese, and more. There’s also the fried cheese pizza with four different cheeses.”
Podnah's Pit (Portland)
From the Food Network page: “This spot cranks out 30 tons of 'cue a year.”
Key quote: "Guy is won over by the lamb ribs, saying they 'melt in your mouth.'"
Check out The Oregonian/OregonLive's Michael Russell on Podnah's Pit, one of Portland's 10 best barbecue joints on his 2017 list: https://www.oregonlive.com/dining/index.ssf/2017/06/portlands_10_best_barbecue_joi.html
The Tin Shed Garden Café (Portland)
From the Food Network page: “There's a little something for everyone at the Tin Shed Garden Cafe. Guy devoured their ooey-gooey (and vegetarian) heartless artichoke grilled cheese. For a heartier bite, try the juicy pulled-pork barbacoa sliders or the Baby Beluga black curry lentils, available vegan or gluten-free.”
Sample menu item (from the special menu for dogs): "Fido Food, Your choice of chicken, ground beef or pork mixed with rice or sweet potatoes."
Frank's Noodle House (Portland)
From the Food Network page: "Guy tried hand-pulling noodles, but it was no match for Frank Fong's mastery. At Frank's Noodle House, noodles are the star of the plate, as they're hand-pulled and handmade every day. Frank offers the noodles with vegetables, beef and even squid. But Guy likes his with Frank's marinated chicken."
PDX Six Seven One (Portland)
From the Food Network page: “Guy's first impression of the Guamanian food from PDX Six Seven One? ‘Simple, basic and dynamite.’ The Kelaguen Mannok dish, a cold chicken salad served with titiya (Guamanian flat bread), instantly became a favorite. As for the name? It's a cross between Portland's airport and Guam's zip code.”
The Country Cat. Photo: The Oregonian/OregonLive
The Country Cat (Portland)
From the Food Network page: “The Country Cat enticed Iron Chef winner Brad Farmerie with its home cooking and warm hospitality, but the cast-iron skillet fried chicken and red flannel hash keep him coming back. The shatteringly crisp fried chicken is served with an insane pecan-topped spoon bread that Chef Farmerie calls ‘layers and layers and layers of delight.’ The red flannel hash, is a bright mixture of red beets and corned beef bound with sour cream and seasoned with freshly grated horseradish. The fuchsia mixture is pressed in a hot pan until it is an amalgamation of crispy, crunchy bits and then topped with a fried egg.”
Key quote: "Guy also spoke highly of the fried chicken. 'It's everything you want fried chicken to be,' he said."
The Industrial Café and Saloon (Portland)
From the Food Network page: “Ironwork furnishings round out The Industrial Cafe and Saloon's menu of stick-to-your-ribs comfort food. Guy devoured the chipped beef and pastrami Reuben. As for the corned beef, it's built from the ground up with locally raised cattle, courtesy of Lucky Tough Land Cattle. How's that for fresh?”
The Original Dinerant. Photo: The Oregonian/OregonLive
The Original Dinerant (Portland)
From the Food Network page: “Described by its culinary team as ‘rock 'n' roll and tattoos,’ The Original Dinerant offers a modern take on '50s and '60s diners by way of amped-up American favorites featuring local and seasonal ingredients. Creative riffs on the classics include a cheese-smothered beef slider patty served between two piping-hot halves of a glazed housemade doughnut… Jalapeno-and-cheddar-studded buttermilk waffles come heaped with crisp chicken confit and drenched in smoked maple syrup.”
Key quote: "Another standout is the chicken and waffles that Guy called a 'contender for the title.'"
A biscuit with fried chicken, fried green tomato and a wedge of iceberg lettuce and blue cheese dressing, at Pine State Biscuits. Photo: The Oregonian/OregonLive
Pine State Biscuits (Portland)
From the Food Network page: “At this comfort food restaurant, everything is served up on biscuits…(Guy) also devoured The Reggie with fried chicken, bacon, cheddar and gravy all inside a ‘flaky and light’ biscuit.”
Key quote: "Guy could not get enough of the classic biscuits and gravy, noting that the biscuit had the 'best texture ever.'"
Byways Cafe. Photo: The Oregonian/OregonLive
Byways Café (Portland)
From the Food Network page: “At the Byways Café in Portland, Ore., co-owner Collin McFadden makes her top-selling Corned Beef Hash with a combo of mustard, brown sugar and melted cheddar cheese. Guy was amazed by Megan Brinkley's homemade desserts, such as German Chocolate Cake, Fruit-Filled Scones, and Key Lime Pie.”
Blueplate Lunch Counter & Soda Fountain (Portland)
From the Food Network page: “Guy's visit to downtown Portland led him to The Blueplate Lunch Counter, where Chef Jeff Reiter excels in classic American comfort foods.”
Key quote: "Guy loved the gourmet burger sliders made with basil mayonnaise, and the 'primo' mushroom and bacon mac 'n' cheese, adding, 'Here's a guy who is making it work.'"
Key info: The Blueplate Lunch Counter closed in 2016.
Arleta Library Baker & Cafe. Photo: The Oregonian/OregonLive/2011
Arleta Library Bakery & Café (Portland)
From the Food Network page: “Look no further than this neighborhood cafe for comfort food with a culinary-school flair. Guy appreciated the complexity found in the savory Sicilian hash made with braciola. The sweet potato biscuits with pork and rosemary sausage were ‘dynamite.’ Diners also enjoy the Semolina Griddlecakes.”
Pok Pok (Portland)
From the Food Network page: “The heavy Oregon rain doesn't keep Chef Andy Ricker from cooking up some of his favorite dishes he brought home from his travels across Asia. Guy was all smiles as he ate the grilled boar with chile-lime garlic sauce and the spicy Vietnamese chicken wings topped with fried garlic.”
Key info: Considering Pok Pok is one of Portland's best-known restaurants, it's a stretch to think of it as anything resembling a diner, drive-in or dive. Oh, well.
Read The Oregonian/OregonLive's Michael Russell's review of Pok Pok in 2017: https://www.oregonlive.com/portland-best-restaurants/2017/09/pok_pok_review_portlands_best.html
Guy Fieri in "Guy's Grocery Games" Photo: Jeremiah Alley
Edelweiss Sausage & Delicatessen (Portland)
From the Food Network page: “Edelweiss Sausage & Delicatessen has more than 120 types of handmade German sausage, including bologna, braunschweiger, bierschinken and bier sausage. Make sure to try the roasted garlic and a fresh rosemary bologna.”
Key quote: "Guy says the bologna is 'out of bounds' and one of the best he's ever eaten."
Shirley's Tippy Canoe (Troutdale)
From the Food Network page: The firecracker behind Shirley's Tippy Canoe, Shirley Welton, has turned this former biker bar into a haven for what Guy calls ‘real food that's real deal.’ That includes homemade sloppy joes, polish sausage and The Captain's Plate — a seafood feast with prawns, salmon, oysters and more.”
More info: Shirley's Tippy Canoe suffered a loss in business owing to the Eagle Creek Fire in 2017 and icy winter weather, according to a KGW report.
And more Oregon restaurants are on the way
Judging from accounts by local restaurant owners, social media and an Ashland Daily Tidings article, it sounds like we can expect upcoming "Diners, Drive-Ins and Dives" visits to at least three more Oregon restaurants. Fieri and the TV crew were reportedly spotted in June at the Ashland restaurants, Agave (which specializes in Mexican food), Sammich Ashland (a sandwich spot that also has Portland locations) and Blue Toba (which serves Indonesian cuisine).
Related: Guy Fieri meets “Shark Week”
As further proof of Fieri’s TV domination, the “Diners, Drive-Ins and Dives” host will join in the 30th anniversary “Shark Week” programming with “Guy Fieri’s Feeding Frenzy.”
According to the Discovery Channel press release, Fieri and his son, Hunter, will go to the Bahamas to eat some food and get in the water, to learn more about how the marine surroundings make them “the perfect all-you-can-eat buffet for a wide variety of shark species.
Here’s what Fieri says, in his typically enthusiastic style, in the press release: “’Like everyone else, I’m a big time ‘Shark Week’ fan so to be able to hit the Bahamas with my son, Hunter, and get in on the action was an amazing experience,’ said Fieri. ‘Checkin’ out some killer local joints and then tryin’ not to become a shark’s lunch…now that’s a good time!’"
We’re still waitin’ on specifics about when “Guy’s Feeding Frenzy” airs, but “Shark Week” runs from July 22-29 on Discovery Channel.
Read more about Guy Fieri and "Diners, Drive-Ins and Dives" and their visit to Ashland in early June.
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