At Sara’s Table Chester Creek Cafe
1902 East 8th Street
Duluth, MN 55812
Phone: 218-724-6811
Website: www.taransmarketplace.com
Recipe: Brisket Sandwich by Carla Blumberg, co-owner At Sara’s Table Chester Creek Cafe Duluth, MN

Cafe Rakka
71 New Shackle Island Rd.
Hendersonville, TN 37075
Phone: 615-824-6264
Website: caferakka.com
Recipe: Lamb Rakka by Cafe Rakka, Hendersonville, TN

J.J.McBrewster’s
3101 Clays Mill Road #301
Lexington, KY 40503
Phone: 859-224-0040
Website: www.jjmcbrewsters.com
Recipe: Salmon Candy by Susan Mirkhan, owner J.J. McBrewster’s in Lexington, KY

Highway Inn & Ho’okipa Catering
94-226 Leoku Street
Waipahu, HI
Phone: 808-677-4345
Website: www.myhighwayinn.com
Recipe: Haupia Recipe recipe, courtesy of the Highway Inn.

Nico’s At Pier 38
1133 North Nimitz Highway
Honolulu, HI 96817
Phone: 808-540-1377
Website: www.nicospier38.com
Recipe: Marlin Burger recipe, courtesy of Nico’s Pier 38.

Hank’s Haute Dogs
324 Coral Street
Honolulu, HI 96813
Phone: 808-532-4265
Website: www.hankshautedogs.com
Recipe: Pineapple Relish recipe, courtesy of Hank’s Haute Dogs.

Germaine’s Luau
91-119 Olai Street
Kapolei, HI 96851
Phone: 808-949-6626
Website: www.germainesluau.com
Recipe: Lomi Lomi recipe, courtesy of Germaine’s Luau.

First stop is Tap Tap in Miami Beach, FL. Tap Tap is a Haitian restaurant that serves up authentic Haitian food including classic marinated pork and one-of-a-kind watercress sauce… all of which is made from scratch. Check out the Malanga Fritters recipe provided by Tap Tap.
Tap Tap Haitian Restaurant
819 5th St
Miami Beach, FL 33139
305-672-2898
www.taptaprestaurant.com

Second stop is Niko Niko’s. A local joint for me. Nikos serves up awesome authentic Greek food including moussaka, gyros and honey-drenched donut holes called loukoumades. Check out this recipe for Guy’s honey ballz (loukomades), courtesy of Dimitrios Fetokakis who is the owner of Nikos.
Niko Niko’s
2520 Montrose Blvd
Houston, TX 77006
713-528-1308
www.nikonikos.com

Third stop is Pok Pok. Pok Pok is located in Portland Oregon and they cook up some great looking Asian dishes ranging from Thai marinated boar to Vietnamese chicken wings. Check out this Pok Pok – Khoa Man Som Tam recipe.
Pok Pok
3226 SE Dvision Street
Portland, OR 97202
503-232-1387
www.pokpokpdx.com

Second stop is Sam LaGrassa’s in downtown Boston. Sam LaGrassa’s is a family run business that’s been around for 40 years. A few of their best dishes are the chipotle/pastrami sandwiches (they sell around 1300 sandwiches a day) and their clam chowder.
Sam LaGrassa’s
44 Province Street
Boston, MA 02108
617-357-6861
www.samlagrassas.com

Third stop is the Cattlemen’s Steak House in Oklahoma. This steak house has been serving the same steaks, salads (and dressing), and desserts for more than 80 years… and it’s been around for 99 years. Along with their steaks Guy tried the calf brain & egg dish, which he didn’t like. Their salad dressing recipe which was passed down from the previous owner looks awesome. After seeing what goes in it, I can tell it’s definitely not a healthy dressing, but it still looks good.
Cattlemen’s Steak House
1309 S Agnew
Oklahoma City, OK 73108
405-236-0416
www.cattlemensrestaurant.com

First stop is Lucky’s Café in Cleveland Ohio. This locals love the quality and how everything is made from scratch. They even grow their own veggies out back behind the restaurant. One of their best known dishes is the house-brined (for 7 days) corned beef Reuben sandwich. Guy even got some goose bumps on his arm from eating this one. During the owner’s demo of making her breakfast sausage gravy, Iron Chef Michael Symon stopped by for a visit. You can visit Lucky’s here:
Lucky’s Cafe
777 Starkweather Ave
Cleveland, OH 44113
216-622-7773
www.luckyscafe.com

Second stop is Honky Tonk BBQ in Chicago IL. The owners been making it for 25 years. He even took 3rd place for his cooking in the 2008 Memphis in May competition. My mouth started watering watching the pulled pork sandwich being put together. Yum! You can visit Honky Tonk here:
Honky Tonk BBQ
1213 W 18th St
Chicago, IL 60608
312-226-7427
www.honkytonkbbqchicago.com

Third stop is Pizzalchik. Strange name for a pizza joint, but it comes from what they serve best… brick oven pizza, salads and roasted chicken. The owner started out serving high end food but got tired of the stuffy atmosphere. He changed it up and started serving what he enjoys… pizza. The owner’s 12 year old son throws the dough for the pizza and wow, he’s good at it. Guy got a kick out of the chef preparing his smoked salmon pizza. The chef has a $50K pizza oven, but he smokes the salmon out in the alley in a Big Chief smoker. You can visit Pizzalchik here:
Pizzalchik
7330 W State St
Boise, ID 83714
208-853-7757
www.pizzalchik.com

First stop was “Comet Café” which puts bacon in just about everything. If you’re trying to watch your cholesterol don’t visit this place. But if you’re not, and you love bacon, then this is the place to go. Bacon, bacon and bacon.. oh yeah, and some bacon fat too.
Bacon meatloaf, bacon and bananas, free bacon on Sunday nights if you buy a bear.
Comet Cafe
1947 N Farwell Ave
Milwaukee, WI 53202
(414) 273-7677
www.thecometcafe.com

2nd stop was Dotties True Blue Café. Go early to this place, there’s always a wait. The chef/owner was trained as a pastry chef but it looks like he’s doing well serving everything including a huge selection of pastries that he makes… nothing brought it pre-made. Jalepeno cornbread.. grilled with jalepeno jelly, cornbread smothered with chili. Great looking food. Here’s the video of this segment.
Dotties
522 Jones Street
San Francisco, CA 94102
415-885-2767

www.youtube.com/watch?v=2Du394EsfK8

3rd stop was Over Easy in Phoenix. Over Easy serves up everything breakfast. Ham steak with red eye gravy, chicken fried steak with country gravy, and some good looking French toast. If you’re in Phoenix, check out Over Easy.
Over Easy
4037 N 40th St
Phoenix, AZ 85018-5204
(602) 468-3447
www.eatatovereasy.com

Here are the recipes provided by the restaurants featured in this episode of Diners, Drive-ins and Dives.
From Dotties: Roasted Pumpkin Oatmeal Pancakes
From Over Easy: Over Easy Ham Steak with Red-Eye Gravy
From Comet Café: Turkey Balls comet

1st stop was Otto’s Sausage Kitchen. This family owned 4th generation kitchen makes their sausage and hot dogs the old fashioned way, by hand. They’ve been doing it the same for 80 years. The recipe for their hot-dog’s is bull meat, chicken, pork cheeks, salt and nitrate, sugar, pepper, coriander, celery salt, mustard, paprika and fat. Doesn’t look very eatable after it’s blended but once it’s in the casing it looks a little better. The pastrami looks good really good too. I was amazed at the process to get it ready. Here’s Otto’s Beer Cheese Soup recipe.
Otto’s Sausage Kitchen
4138 SE Woodstock Blvd
Portland, OR 97202
503-771-6714
www.ottossausagekitchen.com

2nd stop was Sol Food, which serves up Puerto Rican Cuisine. This place was recommended by Guy’s sister, whose been trying to get him to visit for years. The chef went through the preparation of their Puerto Rican lasagna. Beef, adobo seasoning, sofrito, tomato sauce, oregano, olives… then sweet plantain mash for the base. Beef on top, eggs and topped with jack cheese and peppers. Looks good, but I’m doubtful if I would like it since I’m not a big plantain fan. The beef steak sandwich looked much better to me. Steak onions, cheese, avocado, garlic mayo… oh yeah! If you’re in the San Rafael area of CA, check it out.
Sol Food Puerto Rican Cuisine
732 4th St
San Rafael, CA 94901
415-451-4765
www.solfoodrestaurant.com

3rd stop is the Black Duck Café. The chefs goes through many clam recipes, none of which look good to me.. I can’t stand eating clams, but Guy seems to really like them. So if you’re a clam fan and you’re in Westport, check out the Black Duck Café. What did look good is the stuffed burgers. Burgers stuffed with a bunch of cheese, one of which has three cheeses inside… what’s not to like about that. Here’s the Black Duck Cafe’s Steak Au Poivre recipe.
Black Duck Cafe
605 Riverside Ave
Westport, CT 06880
203-227-7978
www.niteimage.com/clubs/blackduck/blackduckcafe.htm

First stop is Okarche, Oklahoma to a local fried chicken restaurant named “Eischen’s” that’s been serving the same recipe for fried chicken for over 110 years and serves over 24 thousand pieces of fried chicken per week. Wow, that’s a bunch of chicken for one local stop. And as the menu says… they only serve up one whole chicken at a time. There’s no coming in and order just wings at this place. Along with the chicken, the locals rave about the chili. And they have a strange way of cooking it. All the meat in a pan… cooked on top of the stove. The spices and flavoring are added near the end of the cooking time. Kind of backwards, but the locals love it. Here’s the chili recipe.

The second stop is in LA at “Mom’s Tamales”. Mom’s Tamales serves up tamales 8 different ways for chicken to pinnacle to spinach. Guy seems to really like the Masa that the tamales are made of. And with restaurant cranking out over 1500 a week, I think it’s a fairly successful little place. Here’s a Chilli Relleno recipe shown on the show.

The 3rd stop is my home town, Houston Texas. Guy visits a local NY style deli named “Kenny & Ziggy’s”. Kenny & Ziggy’s serves up traditional NY deli style (Jewish comfort) food. Ziggy (the owner) runs through the preparation of one of his favorites, Kreplach. He then shows off one of his monster sized sandwiches that you basically have to pull apart to eat. Here’s Ziggy’s Kasha Varnishkas recipe. This place is on the other side of town from where I live but the next time I’m in that area I’ll be making a stop at Kenny & Ziggy’s.

Guy’s next stop was in Deerfield Beach, FL at a restaurant named the Whale’s Rib. The Whale’s Rib sits right across the street from the beach and serves up seafood that the locals have been enjoying for over 30 years. The owner keeps things unchanged, which the staff seems to enjoy since they stick around so long. The Oysters Rockefeller is one of the dishes they’re known for. And a strange dish. An oyster, topped with a spinach mix (spinach, onions, bread crumbs, pepper, white wine), then topped with a tomato slice and provolone cheese and slid in the oven for 10 minutes. Sounds a little strange but Guy seemed to like it. The Whales juice dip/dressing sounded good. Mayo, pepper, white vinegar, sugar, mustard and let it sit overnight. Check out the Whale’s Rib here:
Whale’s Rib
2031 NE 2nd Street
Deerfield Beach, FL 33441
Phone: 954-421-8880

The last stop was in Boise. Donnie Mac’s takes basic American food and gets creative. The chicken sandwich looked good… messy, but tasty looking. The burgers looked better. Build it as you like it. Guy tried a single wide with meat, cheese, bacon, pepper and sauce. I think I’d need an extra Prevacid after that burger. Next was the “Thunder Plate” with everything they had. Onion rings, hot dog, bacon, red onions, green peppers, olives, jalapenos, chiles, burger patty, bacon blanket (served with a Rolaids cream sauce.. I’d say so)… then tortilla chips base, mac and cheese, fries and the mix, topped with cheese sauce. Oh yeah, don’t forget the cheetos. Heartburn hell, but I bet it wasn’t half bad. Fun looking place. Check it out here:
Donnie Mac’s Roadside Cuisine
1515 West Grove Street
Boise, ID 83702
Phone: 208-384-9008
Website: www.donniemacgrub.com