On Monday night’s episode of “Diners, Drive-ins and Dives,” Guy Fieri took the red Camaro to San Diego and San Francisco, Calif. and another stop in Portland, Ore. To find knockouts in different neighborhoods, that are sure to delight.
First stop, the Hillcrest neighborhood of San Diego to visit a place with healthy and hearty comfort food; the Crest Café. It is a 24-hour neighborhood, and here you can have whatever you want on the menu any time of day. Since 1985, Cecilia Marino’s family has been running the place with head chef Ruben Medina. Ruben showed Guy how he makes his creation, crème brulee French toast containing thick challah bread French toast with, crème brulee sauce, whipped cream and fresh strawberries, just like having dessert for breakfast. Guy loved every bite.
Then they made the Butter Burger. As they produced the butter for the specialty, they added spices and herbs and refrigerated it. Then when ready, it was added to the center of two patties, made into a cheeseburger and produced the juiciest burger ever.
In San Francisco, they visited Show Dogs, a hotdog place with a flair. Owner John Clark and chef Seth Carter is a dream team. Each item is handmade in the house. They showed Guy how to make their famous fried chicken sandwich. The building is a triangle and offers a view of two streets of interesting people and attractions. As they made their mustard, a several day process, it was evident that their sausages are pampered to the max. Guy sampled the lamb sausage with the mustard and fig chutney, and it was a classic.
In Portland, he visited Industrial Café & Saloon. There in northwest Portland is a treasure amidst the factories for those who love to eat. Opened in 2004 by Russ and Hawley Hubbard raise their own beef for the corned beef hash that Guy got to see in the making. They brine it for a month to create the best of the best of Portland. The hash contains veggies and potatoes, made in a special hash pan with onions, green onions, potatoes and just the right amount of spices.
Guy then got to try the chipped beef, that made a believer out of him. This standard working man’s food was presented by chef John Wilson. The dry-aged smoked beef was sliced thin and the sauce was created, then strained and added to the sourdough toast and added to the grille beef for a meal that added a bit of military flavor with the army surplus utensils.
If you cannot hop in the red Camaro with Guy, tune in, and maybe he will be coming to a place near you on “Diners, Drive-ins and Dives.”
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