Ep 8. Real Deal Fast Food

In this episode of Diners, Drive-Ins and Dives, host Guy Fieri takes viewers on a journey to explore some of the best fast food joints in the country. From classic burgers and fries to innovative twists on traditional favorites, this episode is all about indulging in satisfying and delicious food that's quick and easy to eat.

The first stop on the tour is a restaurant in Washington, D.C. that offers an irresistible combination of Southern comfort food and Mexican street food. Fieri samples the restaurant's mouth-watering fried chicken sandwich topped with coleslaw and pickles, as well as their famous elote – grilled corn slathered with mayonnaise, cotija cheese, and spices. The restaurant's owner shares his philosophy on food and the importance of making everything from scratch, using high-quality ingredients.

Next, Fieri heads to a burger joint in New Orleans that's been serving up delicious burgers and shakes since 1932. The restaurant's retro decor, complete with neon signage and vinyl booths, sets the scene for Fieri to dig into their famous double-decker burger, made with two patties, American cheese, lettuce, tomato, and special sauce. He also tries their chocolate shake, which is made with both ice cream and half-and-half for an extra creamy and decadent treat.

In Austin, Texas, Fieri stops at a food truck that's redefining what fast food can be. The truck's founder and chef combines his love of Asian and Southern cuisine to create unique dishes like Korean fried chicken and waffles, and brisket ramen. Fieri gets a taste of their delicious "bao-wich," a sandwich made with a steamed bun stuffed with crispy pork belly, pickled daikon and carrot, and sweet hoisin sauce. The chef talks about the challenges of running a food truck and the satisfaction he gets from making people happy with his food.

Back on the East Coast, Fieri visits a sub shop in Philadelphia that's been a local institution since 1947. The shop's owner shows Fieri how they make their famous roast pork sandwich, which comes with thinly sliced roast pork, sharp provolone cheese, and broccoli rabe on a soft roll. Fieri also tries their meatball sub, which uses a special blend of beef and pork, and their homemade Italian ice, which comes in refreshing flavors like lemon and watermelon.

Finally, Fieri heads to Portland, Oregon, to visit a fast food joint that offers vegan versions of classic comfort food. The restaurant's owner shares her passion for vegan cooking and shows Fieri how they make their plant-based "Big Mac" using two patties made from seitan, special sauce, lettuce, cheese, and a sesame seed bun. Fieri also tries their vegan chicken and waffles, which uses seitan as a substitute for real chicken. The owner talks about the impact of veganism on her life and her community, and how she hopes to make vegan food more accessible to everyone.

Throughout the episode, Fieri emphasizes the importance of fast food that's both delicious and made with care. He highlights the hard work and dedication of the restaurant owners and chefs, who put their heart and soul into every dish. Viewers are sure to come away from this episode with a newfound appreciation for the humble fast food joint, and maybe even a few new ideas for their next meal on the go.