Diners, Drive-ins and Dives
Diners, Drive-Ins and Dives are popular again thanks to faithful baby boomers, a slew of younger fans and a whole new generation of owners. Ride shotgun with Guy Fieri on his travels to the best spots to stop for a great meal during the show's fourth season.
Disc One: From homemade gumbo to ice cream sundaes and everything in between, Guy Fieri is hitting the road in five mouth watering episodes: "Brain Freeze," "Diners You Sent Me To," "Bar Food," "Burgers and Dogs" and "Where the Locals Eat."
Disc Two: Take the road less traveled with Guy as he stops at a few out-of-the-way places serving up some of America's best grub. Episodes "Totally Unexpected," "A Taste of Everywhere" and "Better Than Ever" will have you hitting the road in no time. Then, join Guy for a trip including killer pizzas, deep-fried oysters, one-of-a-kind Mexican and more, and wrap up another season with the final five episodes: "Big Flavor," "Cookin' It Old School," "Grabbin' a Sandwich," "Traditional Dishes" and "Doin' Their Own Thing."
Viewers send Guy to three top-flight diners, including a Baltimore joint with a huge range of selections, a Minneapolis diner run by a former CIA employee and a Salt Lake City diner with a 1940s decor.
Guy visits bars who are better known for their cuisine than their beverages. In Alabama he samples gumbo and crayfish, in Georgia he tastes jalapeño corn fritters and in Pennsylvania he savors pirogies and stuffed green pepper soup.
Guy searches out restaurants known for their uncommon take on the heretofore ordinary hot dog and hamburger. His journeys take him to Baltimore where the owner still makes wieners in accordance with an 80-year old recipe, a Minneapolis dive known for its simple fare done in an extraordinary manner and an Austin restaurant where the burgers are flavored with serrano peppers and hot buffalo sauce.
Guy visits small restaurants that are local favorites, including a Tidewater Virginia restaurant whose owner serves wonderful crab cakes while simultaneously running a ship store, a Memphis eatery specializing in frying whole chickens.
Guy searches for the best homemade ice cream and finds a Norfolk, Virginia drive-in where ice cream in waffle cones is a specialty, an Arizona restaurant that makes its own Italian gelato and a New Orleans shop that advertises 400 different types of ice cream sundaes.
Guy discovers wonderful meals in unusual locations, such as an Atlanta grocery store serving up fried quail, a Minneapolis bowling alley dishing out bison hash and a San Antonio laundromat and car wash featuring a classically trained chef.
Time-tested eateries are visited, including a restaurant in Alabama that's been serving up legendary soft-shell-crab sandwiches for more than 80 years.
In Duluth, an Italian market/restaurant stacks up hearty homemade lasagna and muffaletta. In Eugene, OR, an all-vegan spot serves tofu sammy and frozen peanut butter pie. And in Delta, WI, a real-deal retro diner dishes out favs.
Guy tastes traditional dishes at Donatelli's (White Bear Lake, MN), Stoney Creek Inn (Baltimore, MD), and Alcenia's (Memphis, TN).
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Guy Fieri | Self - Host |
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Cheryl Chin | Self - Manager: Jamaica Kitchen |
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Alfred Kong | Self - Head Chef: Jamaica Kitchen |
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Lisa Asvestas | Self - Owner: The Cove |
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Kim Bartmann | Self - Founder: Bryant Lake Bowl Restaurant |
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Lisa Hanson | Self - Cabbagetown Market |
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Maria Locke | Self - Owner: Cabbagetown Market |
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Al Potyondy-Smith | Self - Head Chef: Bryant Lake Bowl |
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Michael Sohocki | Self - Chef: The Cove |
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Lucy Cardenas | Self - Red Iguana |
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Anson Chin | Self - Jamaica Kitchen |
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Bill Coker | Self - Red Iguana |
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Crystal Joseph | Self - Owner: Crystal Restaurant |
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Rita Joseph | Self - Crystal's Mother |
| Writer | Margaret Elkins | |
| Producer | Drew Sondeland, Neil Martin | |
| Photography | Anthony Rodriguez | |
| Packaging | Keep Case |
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| Nr Discs | 2 |
| Layers | Single side, Single layer |
| Edition Release Date | 2010 |
| Regions | Region 0 |
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