Ep 6. Something Different

In the sixth episode of season three of Diners, Drive-Ins and Dives, Guy Fieri seeks out something different in food. He travels to different cities in the United States, searching for unique and innovative dishes that are not typically found in your everyday restaurant.

First, Guy visits a restaurant in Austin, Texas, that serves up African-inspired cuisine. He learns about the restaurant's history and how the owner incorporates his African roots into every dish. Guy gets to try some exotic meats, like goat and rabbit, as well as a vegan dish made with yam and pumpkin. The combination of flavors and spices is something Guy has never experienced before.

Next, Guy heads to a restaurant in Chicago that specializes in Balkan food. The owner greets Guy with some homemade rakia, a traditional Balkan brandy, before showing him around the kitchen. Guy tries some classic Balkan dishes like cevapi, a type of sausage, and burek, a flaky phyllo dough pastry filled with meat and cheese. The flavors are rich and hearty, leaving Guy feeling satisfied and full.

In Seattle, Guy visits a restaurant that incorporates Japanese flavors into traditional American dishes. The owner shows Guy how to make a unique burger with a Japanese-style teriyaki sauce and marinated seaweed. Guy also gets to try some matcha green tea pancakes and miso-grilled cod. The flavors are balanced and complement each other well.

In Atlanta, Guy visits a restaurant that serves up cuisine from the tiny Caribbean island of St. Lucia. The owner shows Guy how to make some traditional dishes like jerk chicken and stewed goat. Guy also tries some lesser-known dishes like saltfish fritters and green figs and saltfish. The flavors are spicy and full of Caribbean spirit.

Finally, Guy visits a restaurant in Los Angeles that puts a twist on classic Mexican cuisine. The owner shows Guy how to make some unique dishes like a vegan pozole made with jackfruit and a chicken tinga quesadilla made with a black tortilla. Guy also tries some traditional dishes like carne asada tacos and chiles rellenos. The flavors are bold and creative, showing that traditional foods can still be reinvented.

Throughout the episode, Guy shows his admiration and respect for the passion and dedication that each owner puts into their restaurant. The dishes he tries are not only delicious but tell a story of the culture and heritage behind the food. Overall, this episode showcases the importance of diversity and innovation in the food industry.