Diners, Drive-Ins and Dives Season 39 Episode 3 Takeout: Sendin' The Surf & Turf
- TVG
- April 16, 2021
- 21 min
-
(7)
In this episode of Diners, Drive-Ins, and Dives season 39 episode 3, Guy Fieri is exploring the world of takeout with a focus on surf and turf. He visits several restaurants across the country that specialize in unique combinations of seafood and meat dishes.
The first stop on Guy's journey is a Nashville joint called The Lost Cajun Kitchen. Here, he tries their seafood gumbo and a dish called blackened surf and turf, which features both shrimp and steak on a bed of rice. Next, he heads to Ridgefield, Connecticut to check out Darlene's Heavenly Desires and Deli. This bakery and deli specializes in desserts and sandwiches, but they also have a lobster roll that Guy can't resist.
Moving on to Minneapolis, Guy visits a restaurant called Homi. This Korean-American fusion spot has a dish called bulgogi surf and turf, which is a mixture of beef, shrimp, and vegetables over rice. Guy also tries their kimchi quesadilla, which is just as delicious as it sounds.
In Portland, Oregon, Guy stops by a restaurant called Crown Q. This BBQ spot offers a variety of meats, but their surf and turf dish features smoked rib-eye and shrimp. They also have a unique take on mac and cheese, which Guy can't get enough of.
Finally, in Las Vegas, Guy visits Le Thai, a Thai restaurant with a New Orleans twist. Here, he tries their surf and turf curry, which features shrimp and tenderloin in a spicy green curry sauce. Guy also checks out their fried rice and a dish called "Yum Nua," which is a spicy beef salad.
Throughout the episode, Guy emphasizes the importance of supporting local restaurants and businesses during the pandemic by ordering takeout. He also talks to the owners and chefs about their unique dishes and what makes their restaurants special.
Overall, this episode of Diners, Drive-Ins, and Dives is a mouthwatering exploration of surf and turf dishes from around the country. Viewers are sure to be inspired to try new seafood and meat combinations in their own kitchens or to seek out new restaurants in their area.
