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FOOD NETWORK STAR

Fieri celebrates America's mom and pop joints

'It's diners, drive-ins and dives and everything in between,' says Guy Fieri. 'No white tablecloths. If it's funky, we'll find it.'
'It's diners, drive-ins and dives and everything in between,' says Guy Fieri. 'No white tablecloths. If it's funky, we'll find it.'
SCOTT GRIES / GETTY IMAGES
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BY DAVID BARRON

Houston Chronicle

Guy Fieri chows down on camera with such relish that, on occasion, he can get hungry just watching himself eat. Fieri, the tattooed, spiky-haired Northern California dude who hosts three Food Network shows, frequently fields calls from fans struck by insatiable munchies while watching late-night reruns of his foodie travelogue Diners, Drive-ins and Dives.

After two years on the road visiting restaurants for more than 80 shows in the series (including Sonny's Famous Steak Hogies in Hollywood last week), Fieri has steeled himself to withstand his own handiwork in most cases. There are times, though, when the memories are too tasty to ignore.

``Most of the time, I can watch the show without eating,'' he said. ``But I was in Salt Lake City one day, waiting for the crew to come in, and a show came on that was so spectacular and had food that was way out of bounds.

``I remember getting so hungry and realizing that is what I do to people. They'll say, `Man, do you know how many times I'm making pizza for my wife at midnight after watching your show?' ''

ARMADILLO EGGS

Fieri recently visited Houston to film segments at seven area restaurants for Diners, Drive-ins and Dives, which launches its third season in September. Local favorites, producers said, included chicken hash at Lankford Grocery, corned beef at Kenny and Ziggy's, lamb shank at Niko Niko's and armadillo eggs at T-Bone Tom's in Kemah.

``There are so many unique aspects to Houston,'' he said. ``We've seen some great people and talked to people who love food. We should take a month to shoot all the places that have been recommended to us.''

Fieri takes about 17 DD&D road trips each year between supervising his other Food Network shows, dealing with his restaurants in Sacramento and Sonoma County and spending time with his wife and two children.

Venues and cuisines change, but one constant is the red Camaro convertible with which Fieri opens each show. During season one, Fieri drove the car himself, including a memorable road trip from College Station to Oklahoma City. Now, the car moves on trailer between cities.

Another constant is Fieri's enthusiasm for the product. He chews theatrically, occasionally pausing to take a balanced stance for proper consumption or to eye a dauntingly large sandwich, much like a golfer addressing the ball or a quarterback surveying the secondary, before diving in.

But, in self-defense, he rarely finishes what he starts.

``If I were allowed to finish . . . man,'' he said. ``A lot of times, I'll have to say, `Take this away. Get it out of my face.' One trip, I was eating kasha, this crazy eastern European grain dish. I could have had a bucket of it.''

Exercise helps, but that, inevitably, is followed by recreational dining. During his Houston trip, he filmed from 8 a.m. to 5 p.m. one day, then worked out for almost two hours at his hotel before a late dinner with one of his childhood idols, former Oilers quarterback Dan Pastorini.

Another constant is his enthusiasm for restaurants and restaurateurs.

``For me to be able to fortify the experience of all my brothers and sisters in the restaurant business, knowing what this show does for a restaurant, keeps me excited,'' he said.

``I've talked so many times to people who said they were this close to closing, they were about to lose their building, the city was giving them a hard time, and then we visit. We are helping to keep mom-and-pop joints alive.''

The Miami Herald
The Miami Herald

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