He goes to Armory Square in Syracuse, and to Columbus Park in Kansas City. When Fieri visits a restaurant, he doesn’t just name the city where it’s located he names the neighborhood.
GUY FIERI DINERS DRIVE INS AND DIVES SERIES
The series spotlights the quirks-the accidents of geography and history and culture-that make one area of the country just a little bit different from every other.Ī producer of "Diners, Drive-Ins and Dives" talks with the show’s host, Guy Fieri, while filming a segment on Brint's Diner in Wichita, Kansas, on March 1, 2007. In a moment when many Americans are renegotiating their relationship with their local community, Triple D is a wistful kind of paradox: It is a national show that celebrates local life. It explores what the art critic Lucy Lippard called “the lure of the local,” the notion that locations on the map have depth as well as width, functioning not just as places in the world but also as ways of giving the world its meaning.
Triple D takes the symbolism one step further. Diners have long doubled as symbols of thrift, of simplicity, of community. It’s a travel show, an exploration of individual places, as seen through some of the restaurants that nourish the people who live there. Mostly, though, I love that Diners, Drive-Ins and Dives isn’t actually about the food.
(“Some people play the violin you play the mandolin!” Fieri tells the chef of an Outer Banks seafood restaurant as he slices cucumbers that will become fried pickles.) I love the dad-jokey banter Fieri gets into with cooks as they make their restaurant’s favorite dishes together on camera. I love the show’s low-stakes, no-frills premise: a tour of some of the best diners-and food trucks, and seafood shacks, and taco stands-around the country. Pop culture may be rediscovering the truism that sincerity sells, but Triple D has been serving up communal kindness for years. I’ve been watching a lot of Triple D lately, in part because it’s one of those shows that always seems to be on, but also because it is a warm hug in television form. He visits restaurants to learn about them, and to learn from them. Fieri is a host who is, definitionally, a guest. Whether he is sampling burgers or enchiladas or barbecue or pizza or pho (or the pig’s head at Vida Cantina in Portsmouth, New Hampshire or the grasshopper tacos at Taquiza in Miami Beach or dinner-plate-size cinnamon rolls at Mountain Shadows in Colorado Springs, Colorado), his reaction to whatever he eats will be praise. Instead, his show elevates enthusiasm into an art form. The exchange would become a precedent on the long-running Food Network show fans know as Triple D: Fieri will simply not say anything negative about the food he eats on the air. The show’s camera discreetly cut away to the next scene. “Different, huh?” Moreira said, grinning. “Wooow,” he commented, finally, shooting Moreira a what-have-you-done-to-me look. Fieri, looking playfully trepidatious, lifted the burger with both hands, said a fake prayer, and did what he would proceed to do thousands of times on the show: He took an enormous bite. The diner’s chef, Silvio Moreira, walked Fieri through the preparation of one of Patrick’s most notable dishes, the Rockefeller-a burger topped with mushrooms, sour cream, jack cheese, and … caviar.
that Oklahoma isn't only about chicken fried steak.In 2007, in one of the first episodes of Diners, Drive-Ins and Dives, Guy Fieri visited Patrick’s Roadhouse, a railway station turned restaurant in Santa Monica, California. The restaurants chosen run the culinary gamut, showing the rest of the U.S. For the past 13 years, Guy Fieri's Diners, Drive-Ins & Dives has been highlighting some of the most beloved restaurants in America, including 13 in Oklahoma.
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