Diners Drive Ins and Dives Season 42 Episode 05 Description
From Appetizers to Dessert
This trip, Guy Fieri’s digging into appetizers, dessert and everything in-between. In Laramie, Wyo., an old-school cafe is loadin’ up the bomb green-chili burritos and serving stellar scratch-made pie. In Albuquerque, N.M., a vegetarian joint is packin’ flavor into their no-meat loaf and cauliflower “wings.” And, in Anchorage, Alaska, a funky spot is going next level with their blackened chicken gnocchi and a sweet-and-savory focaccia starter.
Diners Drive Ins and Dives All Season
Diners Drive Ins and Dives Season 42
Episode 01 | Episode 02 | Episode 03 | Episode 04 | Episode 05 | Episode 06 | Episode 07 | Episode 08 | Episode 09 | Episode 10 | Episode 11 | Episode 12 | Episode 13 | Episode 14 | Episode 15 | Episode 16 | Episode 17
Diners Drive Ins and Dives Show Summary
Diners, Drive-Ins and Dives (often nicknamed Triple D and stylized as Diners, Drive-Ins, Dives) is an American food reality television series that premiered on April 23, 2007, on the Food Network. It is hosted by Guy Fieri. The show originally began as a one-off special that aired on November 6, 2006. The show features a “road trip” concept, similar to Road Tasted, Giada’s Weekend Getaways, and $40 a Day. Fieri travels around the United States, Canada, and Mexico looking at various diners, drive-in restaurants, and dive bars. He has also featured restaurants in European cities, including London and Florence, as well as in Cuba
Each episode generally has a unifying theme (such as burgers, ribs, or seafood) with the host visiting multiple restaurants within a single city to sample the food that corresponds to this theme. The program focuses on small, independent eateries featuring traditional comfort foods (such as barbecue, smoked meat, hamburgers, deep-fried food, pizza, steak, and bacon-and-egg breakfast), regional styles, or ethnic specialties. Often, the chosen restaurants will use fresh ingredients, home-style recipes, and gourmet culinary approaches to what is usually not considered gourmet food. The host interacts with both the customers, to get their opinion on the food, and with the kitchen staff, who demonstrate how to prepare one or more of the dishes.