Ep 5. From Authentic To Inventive

In this episode of Diners, Drive-Ins, and Dives, host Guy Fieri is on a mission to explore eateries that showcase both authenticity and innovation in their dishes. He kicks off his culinary journey in Honolulu, Hawaii at a food truck called Haili's Hawaiian Foods. There, he tastes some classic Hawaiian dishes like lau lau and poi, as well as some inventive new dishes like a Spam musubi with a twist.

Next, Guy travels to Spartanburg, South Carolina to visit Ike's Korner Grille, a family-owned restaurant that has been serving up classic Southern cuisine for over 30 years. He meets with the owner, Ike Carpenter, and tries some of their famous barbecue pork and fried chicken. But, he's also impressed with their "Smokey Joe" sandwich, which features pulled pork, mac and cheese, and jalapeños all stacked on top of a bun.

In Nashville, Tennessee, Guy heads to a small restaurant called The Grilled Cheeserie and meets with owners Crystal and Joseph Meeks. They specialize in grilled cheese sandwiches, but with a creative twist. Guy tries their "Pimento Mac & Chee" sandwich, which features pimento cheese and mac and cheese all melted together between two slices of bread.

Guy's next stop is in Los Angeles, California at a spot called Alta California, where Chef Keith Corbin is putting a modern spin on traditional Mexican cuisine. Guy tries their Oaxacan cheeseburger, which features Oaxacan cheese, bacon, and guacamole all piled on top of a juicy burger patty.

Lastly, Guy travels to Norfolk, Virginia to visit Commune, a restaurant that's taking farm-to-table to a whole new level. Chef Barry Maiden shows Guy how he uses local ingredients to create dishes like their pimento cheese-stuffed chicken breast and sweet potato gnocchi with smoked oysters.

Throughout his journey, Guy is blown away by the creativity and dedication these chefs have to their craft. From classic Southern dishes with a twist to modern takes on Mexican cuisine, this episode showcases the best of both worlds.