Ep 1. Unconventional Comforts

In the latest episode of Diners, Drive-Ins and Dives, host Guy Fieri is on the hunt for some unconventional yet comforting food. From unique twists on classic dishes to fusion cuisine, this episode promises to be a foodie adventure for viewers.

First up, Guy visits a restaurant in Kansas City that specializes in "burnt ends." This restaurant takes the crispy, flavorful ends of slow-cooked beef and uses them as the base for a variety of dishes, from sandwiches to chili. Guy gets a taste of their signature burnt end burger, topped with bacon and smoked cheddar, and declares it a new classic.

Next, Guy heads down to Austin, Texas to try out a food truck that specializes in Korean-Mexican fusion. The truck owner, a Korean-American chef, combines the bold flavors of Korean cuisine with the spicy kick of Mexican food to create dishes like kimchi quesadillas and bulgogi tacos. Guy is blown away by the boldness of the flavors and the creativity of the concept.

Moving on to Minneapolis, Guy visits a restaurant that is known for its "soul food with a twist." The chef takes classic southern dishes like fried chicken and collard greens and adds unexpected flavors, like a spicy honey sauce or a quinoa and sweet potato hash. Guy is excited to try something new while still getting that comforting soul food experience.

In Portland, Oregon, Guy visits a restaurant that serves up some of the most unique French fries he's ever seen. These fries are loaded with toppings like goat cheese and jalapeno or crispy chicken skin and gravy. Guy is impressed by how something so simple as fries can be transformed into a culinary masterpiece with the right ingredients and creativity.

Finally, in Albuquerque, New Mexico, Guy stops by a restaurant that is known for its New Mexican cuisine with a modern twist. The chef combines traditional ingredients like green chiles and blue corn with unexpected flavors like avocado or black beans. Guy tries a dish called "Navajo tacos," where the traditional fry bread is topped with seasoned ground beef, beans, and cheese. He declares it a perfect blend of tradition and innovation.

Throughout the episode, Guy is impressed by the creativity and boldness of these chefs who are taking classic dishes and giving them unconventional twists. He notes that while comfort food will always be popular, it's exciting to see chefs pushing the boundaries and making it even more delicious and exciting.

Overall, this episode of Diners, Drive-Ins and Dives promises to be a fun and delicious ride for viewers who love food that is both comforting and inventive.