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Hey, everybody.
I'm Guy Fieri, and we're rolling out
looking for America's greatest diners, drive-ins, and dives.
Unh!
...we're roadtripping to Bean Town...
Dude, that is smokin' hot.
...for a Boston-flavor extravaganza.
I'd eat that out of a shoe.
In the Allston neighborhood...
Check it, don't wreck it.
...a true "Triple D" mashup.
You are not gonna believe this.
One kitchen, two restaurants.
This is probably one of the most confusing
"Triple D's" I've ever been to.
With legit Mexican to the left...
I don't like it at all.
...and a wicked gastropub to the right.
If it's funky, I'll find it.
This is funky.
I like it.
...authentic Polish...
Oh, Yahtzee!
...with a menu straight out of the mother country.
Real-deal, O.G. "Triple D."
That's all right here, right now,
on "Diners, Drive-ins, and Dives."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
So, I'm here in Allston, Massachusetts,
eh, about three miles from downtown Boston.
Now, listen, I love coming to the East Coast.
What do I get?
I get clam chowder, I get lobster rolls,
clam cakes, tacos, tostadas, you na--
Wait a second.
Tacos? Tostadas?
That's right. This is Lone Star Taco Bar.
TOSTE: Chicken-ranchero tostadas, up.
MAN: Grilled street corn.
I don't know where else
I would find anything like this in Boston.
Huevos rancheros.
It's the most authentic Tex-Mex you're gonna find
anywhere in this part of the East Coast.
Dropping two tostadas.
FIERI: And their real-deal menu is thanks to co-owner Max Toste.
I was obsessed with Mexican food.
One of my good buddies used to call me "The Maxican."
And in 2012, this obsession became a reality
when he opened this joint
along with longtime pals Aaron Sanders and Rian Wyllie.
MAN: It's really about the environment
that Max and everybody have created.
Everything on the menu is great.
WOMAN: Barbacoa taco.
Beef barbacoa, we're gonna make a taco out of it.
All right.
So, we're gonna make our marinade for the brisket.
Brown sugar, salt, mustard powder, cumin,
some ground coriander.
Ground garlic.
This is habanero chili -- super hot.
Ancho chili.
Cinnamon?
Yes, sir. And a can of beer.
So, we're gonna mix this up.
We're gonna add it to the brisket for...?
At least a day.
The smoke's for flavor and not for cooking.
Okay, so we're going to the smoker.
Hickory.
Four hours.
We're out of the smoker.
Picked up a little perfume of that.
All right. So, the next step?
We're gonna just build an easy little braise.
We've got chopped onion, garlic, and crushed tomatoes.
Some cilantro sprigs.
That you made?
In certain-deed we did.
"In certain-deed we did"?
In certainly-deed we did.
I'm still working on the language part.
Oh, listen, I'm having such a hard time
with the English language everyday.
Yeah, I wish we could just do clicks.
[ Clicks tongue ]
I had some coffee. [ Laughs ]
This is ready to go in the oven.
325°.
Four hours, come out.
It needs to cool a little bit, and then we can shred it.
After you shred it, leave it in its jus.
Exactly.
Right.
That was a big part of the flavor profile we're looking for.
We've got our avocado crema, nice and sour-creamy and lime-y.
Our barbacoa, nice, ample pinch of that.
Grated Cotija cheese.
And then we made some pickled red onion.
I'm gonna cut you a fresh piece of lime.
'Cause you're the lucky one.
So, you're not skimping on the size by any means.
Dude, that is smokin' hot. It's got everything.
You got a handmade tortilla,
then you go into this barbacoa...
which is rich and seasoned perfectly
and tender and juicy.
The crema on the bottom,
the sting from the pickled onion.
Unh!
It's so juicy. It has a nice, smoky flavor.
You make a mess of yourself, but it's worth it.
Lone Star Taco Bar is a lot more than just a taco bar.
It offers a lot of different cocktails,
a lot of different food items.
Generally always get the corn.
MAN: Grilled street corn.
WOMAN: Slathered in a garlic aioli
with a little bit of spice in it.
The grilled street corn,
one of the things I think works great
is by parcooking.
Absolutely, yeah.
I find by blanching it and then grilling it,
this kind of blooms the sugars, makes it nice and sweet.
What does it do?
Bloom.
It blooms the sugars.
So, we're gonna make the aioli for it.
We start with heavy mayonnaise,
fresh-chopped garlic, ancho chili powder.
Gonna use some pepper, kosher salt.
This is grated Cotija cheese.
Fresh cilantro.
And now we're gonna add
some of my favorite hot sauce -- Valentina Extra-Hot.
Fresh lime juice is key, tons of it.
Gonna whisk this up nice.
So, this comes out of the water.
Gonna snap it in half. Yep.
We're gonna hit it with a little bit of oil,
pepper, and then a bunch of salt.
Give it a quick toss and then on the grill.
Just a little char?
Yeah, we want a nice char.
We're gonna put our aioli on the plate down first.
Corn's finished on the grill.
Give it a little roll.
Street corn if I've ever seen it.
Then we need a big pinch of Cotija.
Yep. I like that flavor.
Little shake of our ancho chili, make it nice.
And then plenty of fresh lime to squeeze over it.
Very nicely done.
This, with a little bit of the mayo
and a little bit of the cheese
and a little bit of lime coming through there,
a little ancho at the end of it,
this is real Mexican street food.
Thank you, man.
Just fantastic.
It's fresh.
WOMAN: The aioli's great.
It's really garlicky, but sweet.
I don't like it at all.
I'm gonna continue to not like this
over the entire commercial
that's coming up in just a minute.
We're hanging out at Lone Star Taco Bar
in Boston, of all places.
Let's do it.
All right. I'll be passed out in the corner.
See you in a little bit.
FIERI: Welcome back.
Hanging out in the outskirts of Boston
at a funky little joint called Lone Star Taco Bar.
Chef Max and I, we've had fantastic barbacoa.
We had some Mexican street corn. It was outrageous.
And he promised me something,
again, in this true, authentic style.
What do you got for me?
Our chicken-ranchero tostada.
WOMAN: Chicken tostada.
Which is my go-to pretty much every time I come.
Gonna make ranchero sauce.
Nice, hot stockpot.
I'm gonna use a little vegetable oil.
Some onions.
Like to put some salt in there
to help them sweat down a little bit.
Hit it.
Pasilla *** chili.
My favorite.
This is straight-up chili powder.
Comino, oregano.
Dried thyme.
Chopped garlic, black pepper.
Give it a stir.
Now that this has sweat down a little bit,
we're gonna add our chopped, roasted green pepper,
poblano chilies, and red chili pepper.
Yeah, we leave the skins on, we get rid of the seeds.
'Cause we're gonna run this in an immersion blender?
This chunky?
It's funky when it's chunky.
And then a little green chili.
And last but not least...
Chopped tomatoes.
A little sugar.
This is gonna cook for at least 45 minutes.
Got it.
I'd eat that out of a shoe.
We're gonna take our boneless, skinless chicken ***
and we're gonna put some of our ranchero sauce
that we made right on there.
We've got some ancho chili again.
Cumin, black pepper,
granulated garlic, some fresh lime juice.
And then we're gonna put
some chicken stock in to get this braising.
And now it's ready for the oven.
325, 350, three and a half hours.
Great.
We're gonna take it out of the oven,
then we're gonna shred it.
Exactly.
Build our tostada.
[ Whistles ]
Nice, big chunk of that chicken ranchero.
Sliced napa cabbage.
Our friend Cotija again.
This is our crema.
There is our chicken-ranchero tostada.
That's all she wrote.
Mm-hmm.
Perfect date food.
You got tremendous flavor.
It's not super spicy.
Super, super tender.
Cheers. Thank you, buddy.
MAN: So flavorful.
It's always really tender and juicy.
I am always recommending Lone Star
and Deep Ellum at the same time.
FIERI: Wait, wait, wait.
Deep Ellum?
I think I saw that on the way in.
MAN: The two very unique, different places
under sort of one roof, really.
FIERI: Like, uh, Siamese twins attached at the kitchen.
Yes, sir.
And this is a whole nother restaurant...
That is an entirely different restaurant.
...called Deep Ellum.
Called Deep Ellum, yeah.
Mexican street food, and this is...?
Gastropub.
Gastropub. It feels so gastropub.
They're both so dramatically different
as far as the food menu, the cocktail menu.
WOMAN: But both Deep Ellum and Lone Star
have really high-quality food, really high-quality drinks.
FIERI: That's because both are wrangled by the same dudes.
So, if you want to go from Deep Ellum over to Lone Star
or vice versa, you have to go outside and come around?
So I guess that's how I got to roll, too.
[ Engine turns over ]
This is Deep Ellum.
[ Laughs ]
Pork belly, farro.
This is a staple in the neighborhood.
So if you're from here, you get it.
Yeah, for sure.
FIERI: And they've been getting it
since the joint opened in '07,
with Chef Rian cranking out off-the-hook bar food.
You can come and get a hot dog or a pretzel
or you can come and have, like, pork schnitzel.
Like, the full works.
What do you normally have when you come here?
I have the salmon sandwich.
What are we making?
House-cured salmon sandwich.
Start us off.
Salt, sugar, black pepper, fennel seed,
Got it.
Bay leaf, just crumbled.
Okay.
Mix that up.
Got it.
Salmon fillet.
Remove the belly, remove the skin.
Nicely done.
Holy foil, Batman.
Double layer of foil.
Spread half out. That's half your cure.
Put down your fillet.
And then...
Huh? What a team.
Okay, so we're set with this.
Wrap it up tight,
back on the sheet tray, in the cooler,
That's it.
I want to see the unveiling.
24 hours in the walk-in.
All that moisture comes out.
You are not gonna believe this.
Check it, don't wreck it.
Look at that.
All right, so now we rinse it?
Rinse it. Slice it.
Take our bagel, buttered, griddled.
Caper-chive cream cheese.
Salmon.
Some bibb lettuce, sliced tomato.
Side of homies.
Look at that.
That salmon just by itself...
...is outrageous.
Toasted bagel,
the chive-and-caper cream cheese,
it's lights-out, man.
Mmm!
Salmon sandwich.
It's fantastic. I love it.
I'm very fussy on my fish,
and I find the salmon to be really fresh.
This place is just a great place to be and hang out.
Great atmosphere.
Listen, we're hanging out
at Deep Ellum in Allston, Massachusetts.
When we come back, Chef's gonna introduce us to...
Chicken two ways.
Bok-bok!
FIERI: Now, stick with me on this one.
I'm in Allston, Massachusetts.
We're at one kitchen serving two side-by-side joints --
Lone Star Taco Bar
and a gastropub called Deep Ellum.
This is probably one of the most confusing
"Triple D's" I've ever been to.
But it's definitely working for the locals.
MAN: One place has been too crowded,
I come next door, I get a great experience.
WOMAN: It's really hard to pick between the two
'cause they're both just as good.
And right now, we're playing chicken at Deep Ellum.
[ Bell dings ]
FIERI: One way cooked up confit-style,.
and the other linked up into sausage.
Yes.
That is.
You're, like, a marketing genius.
I know.
I came up with a chicken andouille sausage.
Andouille love it. [and do we]
Okay, let'*** it.
Boneless, skinless chicken thighs.
Chunk these up.
Next?
Rind-off pork belly.
We're gonna combine the pork belly and chicken.
Now we add our dry ingredients.
Minced onion?
Garlic, ground thyme, clove,
marjoram, allspice, Cayenne.
Black pepper, salt.
And a little curing salt.
Yep.
Mix this all together.
Now we're gonna grind it.
This is where the magic happens.
This is when it gets fun.
So, you run this out, link this, natural casings.
All right.
Then we'll go to the smoker. What are we gonna smoke this in?
Apple.
Yep.
And we'll hold it cold, re-heat it for service?
Yes.
So, the andouille sausage is done.
Now this is chicken the other way.
Yep. We're gonna make our cure.
We have salt, sugar, black pepper,
fresh thyme, and lemon zest.
Now we rub the cure onto the chicken thighs.
Let them sit overnight.
Rinse it.
Duck fat.
Throw it in the oven, four hours.
300.
And to re-heat?
Chicken's seared on the flat top and ready for service.
Give me some.
Grits with some aged Vermont cheddar,
collards, confit thigh.
House-made, smoked andouille.
Peach relish, some chives.
Ridiculous.
Chicken two ways.
It sounds unique enough, but to make it yourself...
Sausage is lights-out, dude.
It has the right amount of spice,
the right amount of heat.
That tastes like
I'm at somebody's cook shack in Louisiana in the backwoods,
hanging out and getting ready to have some jambalaya.
I mean, that is legit.
So, this is brined for a day, then...
Cooked in duck fat.
Awesome, man.
Tender, rich, salty, crunchy.
Sweet relish over the top.
That may say chicken two ways, but it's flavor 10 ways.
Thanks.
MAN: Chicken two ways.
WOMAN: The sausage is kind of smoky.
I love the texture of it.
MAN: It's confit,
so the meat's pretty much fall-off-the-bone,
but there's still a great crunch to the skin.
This is the first time in "Triple D" history
that we've ever done side-by-side restaurants.
And you guys have nailed it.
Well, like I always say on "Triple D,"
if it's funky, I'll find it.
This is funky.
Up next on our Boston tour...
Delicious.
...Polish classics from a dude
who seriously knows his stuff.
You got to meet this cat.
And since I'm in Kennedy country,
I'm teaming up with my buddy Anthony Shriver
for a really cool cause.
It's a good thing to love.
So, I'm here in the south side of Boston
in an area known as the Polish Triangle.
Now, I'm here to check out exactly what you'd expect --
a Polish restaurant.
But not just any Polish restaurant.
We're talking about one of the most real-deal,
authentic Polish restaurants you'll find in Massachusetts.
This is Cafe Polonia.
The cabbage roll is ready.
WOMAN: The minute you walk into that door,
the smells just overwhelm you.
You don't want to leave.
Kielbasa with hunter stew for you, ma'am.
The menu is very, very close to what my mother used to do.
FIERI: But here, Dad's running the show --
Chef and owner Teddy Barcikowski.
FIERI: Why Polonia?
We called all people Polonia.
They still living outside the mother country.
So people that live outside the mother country
are called Polonia?
I like it.
And before Teddy was a Polonia,
he fought against communism in the Polish air force.
Then he escaped the U.S. with his family recipes,
opening this joint in '02.
Pierogi are ready to go.
I love the pierogi.
And that's one of the few places
that actually does it the real, authentic way.
What are we gonna make first?
We're gonna make first the meat pierogies.
Let's go.
We have two kind of meat -- pork shoulder,
and we have the chuck tender.
There's the pork,
then you're gonna add a little bit of celery, parsley, leeks.
We have carrots, we have bay leaves here.
Allspice.
Granulated garlic, granulated onions.
Vegeta spices.
You know what is this?
Vegeta is vegetable base.
Used tremendously in Europe.
Yeah. We have to bring to boil.
Yeah.
And how long is this gonna cook?
Gotcha.
Now, we pull the meat out of the vegetables.
Meat is finished. Caramelized onions.
Now we're gonna grind the mixture
Yes.
Holy moly that's coming out fine.
Onions.
Oh, Yahtzee!
Now we mix the meat.
Now we gonna roll out dough for the pierogies.
You cut it in three pieces...
...and we're gonna roll it out.
Now we cover it with water.
Time to make the pierogies.
Right in the middle?
Yeah.
Take all the air out. Got it.
And then the cutter.
Let's put these in the water.
Now, how long have these cooked?
Three to five minutes.
Very nice.
Sour cream in the middle,
caramelized onion with the bacon bits.
Parsley.
Gonna be hot.
Mm-hmm.
Mmm.
Very light, very tender.
When people say, "Oh, pierogi."
They've had frozen, not hand-made pierogies.
And if you try this,
it will change the way you think of them.
Delicious.
Here's your pierogies, ma'am.
The meat inside, it's a little bit sweet.
The right amount of onions they way they should be sautéed.
One of the reasons I'm here in Boston
is for a program called Best Buddies.
My buddy Anthony Shriver, he's the founder of Best Buddies.
My buddy Dan Koppen
and my buddy right over here, this is Chris.
Here's this awesome program
that works with adults with intellectual disabilities.
It's about pairing buddies and athletes and chefs.
It's a great way to teach people
about the acceptance of difference and diversity.
Let me ask first -- what'd you think of the pierogi?
I thought the pierogi was fantastic.
I just love food.
[ Laughter ]
Yes, it is.
It's a good thing to love.
Do you think Dan's had very many pierogies?
Yes.
I think he's had a couple.
The knight cutlet ready to go.
MAN: Teddy does an excellent job.
Brings out a lot of flavors in the pork.
WOMAN: I love the knight's cutlet.
It's crispy and stuffed with all these goodies inside.
Now we're going to make the what?
Knight's cutlet.
Knight's cutlet.
We cut the pork, then we're gonna pound it.
Like earthquake in California.
Yeah, it is.
For the filling, we use the smoked ham,
slice of mushroom, Swiss cheese,
with a couple slices of the red pepper,
bacon on the top.
Pepper, garlic, salt.
So, we gonna make the roll.
Got it.
It's going in the egg wash and bread crumbs.
Okay.
Okay, now we go to the fryer?
Now we're gonna go to the fryer.
How long?
10 minutes, 270 degrees.
Yeah.
So it cooks all the way through, nice and even,
and doesn't brown too fast.
Yes.
Okay. [ Whistles ]
Sauerkraut.
Yes.
Carrot salad.
Polish ice cream.
Polish ice cream. Very nice.
Do you love the potatoes?
We finish with gravy on the cutlet.
Very nice.
Let's get right into this.
Tastes great.
For the amount of time that you cooked it,
a lot of the flavor
of the mushroom and the cheese and smoked ham comes through.
Way to go.
Thanks.
Knight's cutlet.
That thing is so juicy that it just bursts in flavors.
I don't want to share it with anyone.
I grew up in Poland,
so I come to Teddy to have a good dish.
He's a great cook. There's no doubt about that.
It's just the best. [ Chuckles ]
You put a lot of time and care, the way you handle the food.
All my energies.
If you come down here, you got to meet this cat.
So, that's it for this edition
of "Diners, Drive-ins, and Dives."
If you want to check out
some of the recipes for the joints we visit,
go to foodnetwork.com.
I'll be looking for you next time
on "Diners, Drive-ins, and Dives."
That's right. This is Lone Star Taco Bar.
With the stumble.
[ Laughter ]