Ep 2. Tried and True

In the second episode of the tenth season of Diners, Drive-Ins and Dives titled "Tried and True," host Guy Fieri continues his search for delicious and unique eats across America. In this episode, he visits three eateries that have stood the test of time, serving up classic dishes that keep customers coming back for more.

First up is a family-owned diner in Michigan that has been in business for over 70 years. Guy samples their famous olive burger, made with a secret recipe that has been passed down through generations. He also tries their homemade chili and classic breakfast dishes like biscuits and gravy and corned beef hash. As he chats with the owner and regulars, he learns about the diner's history and how it has become a staple in the community.

Next, Guy heads to a barbecue joint in Texas that has been smoking meats for over 50 years. He tastes their classic brisket, which has been cooked low and slow for over 12 hours, as well as their famous sausage made from a family recipe. He also learns about the restaurant's unique cooking process, which uses an old-fashioned brick pit and traditional wood-smoking techniques. Guy gets a behind-the-scenes look at the operation and chats with the pitmasters about what makes their barbecue stand out.

Finally, Guy visits a seafood shack in Maine that has been serving fresh catch for over 60 years. He samples their lobster rolls, fried clams, and chowder, all made with locally sourced ingredients. He also learns about the long-standing traditions and methods used by the fishermen and cooks, and how the restaurant has become a beloved spot for locals and tourists alike.

Throughout the episode, Guy showcases the history, passion, and dedication that goes into running a successful restaurant for decades. He also emphasizes the importance of preserving and celebrating these classic dishes and eateries that have become a part of American culture.