The Truth About Diners, Drive-Ins And Dives

Diners, Drive-Ins and Dives is one of the most recognized Food Network shows. Whether you're a big Guy Fieri fan or more of a Guy hater, you need to know the whole story behind how Triple D went from practically nothing to a Food Network flagship show. So how did it get started, how do they find those original places, and what happens to those food places after the team packs up and leaves? Here you will find everything you wanted to know about your favorite food show. We're launching!" Guy Fieri and his frozen tips won season 2 of Next Food Network Star, which led to his own show, Guy's Big Bite.

Around that same time, David Page had an idea for a show that would focus on Well, restaurants,

drive

-ins and dive bars. Food Network decided to give Fieri a chance as host. The pilot took 21 days to film and did well enough to spawn a full season; the rest is history. Have you ever been? I went to a restaurant and thought, "This place should be on Triple D!" Well, there's a way to put your favorite joint in the fray. A fansite called FlavortownUSA has a section for Triple D suggestions. According to the site: "When you recommend a restaurant to Guy Fieri, it is sent to his film crew and it is also promoted to other fans on this site." Or there is always the option to send an email to: story ideas at Triple D info dot com But obviously that's not the only way the Triple D team comes up with filming locations.

One Denver restaurant owner told Thrillist that the producers had called a group of local food writers to find a list of good spots, after which the restaurant had essentially sold itself to the team. The topic they are looking for is quite basic: something out of the ordinary. As Guy often says: "If it's modern, I'll find it!" You've probably noticed that Guy doesn't literally walk into an establishment, jump up and start spouting one-liners and scarfing down a meal. Recording television shows takes time. According to Heavy Table's behind-the-scenes look at Triple D, a crew will arrive at the chosen restaurant a few days before Fieri to get some necessary close-ups and general cooking.

When you notice that Guy is narrating the chefs' actions during those 48-hour smoked meat sequences, it's because they've already filmed most of the prep work. The filming also follows a tight script, but there is some improvisation. That crazy, improvised weirdness is all Guy does. "This is what it feels like when that huge dick starts to collapse." If his restaurant appears on the show, prepare for a wave. Southern Soul Barbecue on St. Simons Island, Georgia, didn't believe it when they were warned about a 200% increase in business. But it happened, and that's normal. The appeal of eating at a place where Fieri ate is enormous, and being on the show comes with a badge of honor of sorts.

But nothing in life is guaranteed, and even a visit from the Frosttip Fairy can't keep everything going. A significant number of Triple D students have closed their doors. Of course, that's out of Triple D's control. But if you think about it, in over 260 episodes and three restaurants per episode, around 780 restaurants appeared. You will surely have some closed over the years. Calling David Page simply a producer is quite an insult. At the very least, he's the creator of Diners, Drive-ins and Dives. From the pilot episode of Triple D until season 11, Page served as executive producer. He came from the news world, has a couple of Emmy Awards on his resume, and had a reputation for being a little… confrontational.

At one point, Fieri stopped taking Page's calls and stopped showing up for voiceover recordings. Page was fired and subsequently sued Food Network and Fieri. Food Network countersued for a sum of $1.5 million. So what happened? Food Network claims that Page was such an idiot that working with him became intolerable. Page said it was all Fieri's fault because she didn't show up to do her job. As is often the case in these situations, the two sides reached an agreement and the show continued without Page. But the original red '67 Camaro, which Page owned, was gone. But fear not: it was quickly replaced by Guy's own '68 model.

Guy Fieri seems to love food wherever he goes, but how can that be possible? Some people think there is a Man Code: little tics, words and reactions to tell you what he really thinks. If Fieri takes a big bite and immediately starts talking about the decor of the place, or the dishes, or the height of the chef, the dish probably isn't good. From time to time, Fieri prepares food for the chef in a different way than the chef did. He's basically saying, "Do it this way" because he didn't like his way or something was missing. "Look, I have my method.

Thai basil, jalapeño bean sprouts and a little lime. And a touch of sriracha." But if he really likes the dish, there are two stages to Guy's nirvana. The first is an extra bite. If Fieri only takes one bite, there's a good chance he didn't like the dish. If he takes two, you can guarantee that he will be a winner. "Honestly, he could have 18 or 75 of these." He will suddenly start talking about how good he feels while he eats the dish. If he goes one step further and gives "that look", he will be a prize-winner. Those are the places you just have to try because that's the top of Triple D Mountain. "Our mouths are already watering." Thanks for watching!

Click the Mash icon to subscribe to our YouTube channel. Plus, check out all these cool things we know you'll love too!