Guy Fieri Digs Into A Legendary Burger In Wisconsin 🍔🤤 | Diners, Drive-Ins And Dives | Food Network

You know the name of the show, it's diners, drive-ins and dives, and everybody's got their favorite. I mean, you got your diner fans, some people go for the drive-ins, and then you got the folks who just love a dive. Like a bunch of Triple D fans in Superior, Wisconsin, who can't tell me enough about their favorite dive, a place called Anchor Bar and Grill. I emailed you guys because you're never going to see another place like it. Anchor Burger? I come to this place because they serve good food, big portions, and I just love it. Here's your breakfast shot. Thanks. The Anchor Bar is the place to be. A place a lot of Triple D fans want to be, and to them, it's clearly a dive. Just ask owner Adam Anderson. We're a dive bar and we're proud of it. And he ought to know. Mushroom and Swiss. Dad purchased it in 1977, the year I was born. How was everything, folks? Been here since I was a kid. Pulled their fries, right? Started cooking when I was 15. Then after culinary school and cooking in white tablecloth joints. How's lunch, guys? He says the family business called him back. I want to keep it going, keep it in the family. It's kind of legendary around here. Right here, for one thing, big burgers made fresh. The meat is as fresh as can be. We get our beef from a local meat packing company. They grind it every morning. We get about 120 pounds, up to 140 pounds a day. 18 some burgers on the menu, lots of ingredients. And the mushrooms on top. All piled on the burgers. Sauerkraut on top. Jalapenos, piles of bacon. Pineapple on top here. These burgers will warm you up, whatever you order. And a bunch of you wrote in about this one. It's a ton of cream cheese and green olives, and then I added bacon just because I like bacon. And this one. I'm having the cashew burger. I like the saltiness of the cashews on top of the burger. It's nice. There you go. And then there's the mega fan favorite. That's our galley buster. It's a pound of meat, three slices of cheese. Gets me full every time. Where can you get a one-pound burger for only $5.50? You can't beat it. And California burger. Try and road trip all the way to Superior, Wisconsin, just for the burgers and the nice atmosphere here. Enjoy, guys. This is probably the most popular, most famous place in the area. Burger. And a lot of it's the folks that work here. Ding ding. There's Weenie. I ding ding when my food's done and they come and get it and take it out. I love it. That's a long time ago, Jessica. And then there's Bean. We've been managing it for like 32 years. Her name is Jean Pretty. We all call her Bean. Kind of like a second mom. You're not a pup anymore. There's a lot of attitude here. And the locals love it. Galley buster. Almost as much as the food. So if you really love burgers, this is the place to come to. Bacon burger. These are the best burgers around. They're serving up their mom's recipes at an old neighborhood bar. This is Stogie Joe's. Chicken parm, table five. If you're coming to look for that Italian vibe, this is the place to be. It's got a world-class menu, but it's got a neighborhood feel. Order up, linguine with olive oil and garlic. I remember coming here when I was over. Little Neck Clams. I knew Sonny from when I was a kid. He's basically the host here. And then you got Stogie Joe, who's just an all-around guy. Then you got Christian, who's a fabulous cook. But this isn't the brothers' first rodeo. They teamed up on a more upscale spot, but decided to jump from fine dining into this longtime local joint. This is kind of like a speakeasy. The old man was selling. He was retiring. So he says, I want you guys to have it. I think it'd be perfect for you. What do you guys serve here? What was on our dinner table every day? I lost my mom eight months ago. That's all her recipes over there on the wall. Spaghetti and meatballs, the crab gravy. Order up, linguine with crab gravy. Nobody makes the crab gravy like Stogie Joe. Sunday gravy was a tomato sauce for a pasta dish, correct? Exactly. But we're going to make it with crab. Yep. So we start with olive oil, butter, leeks, onion, celery, bay leaf, garlic, peppercorn, a little bit of oregano, crushed red pepper, some fresh parsley and thyme. My favorite album. Get that going for a few minutes. Raw but clean blue crabs. Exactly. And this is the crab of the East Coast. Yes. Talk about great flavor and sweet. Old bay. And then we'll cook it for 15 minutes. We'll finish it with white wine and crushed plum tomatoes. We're going to cook it? Yep. Four hours, five hours. Oh, really? Yeah. We macerate it through a food mill. I've never seen this. That's awesome. So it comes with the sieve and everything? Yep. We're going to grind it up, get the sauce out of it. Yep. The crab, all that great flavor is in the shell. You'll get all the flavor, none of the shells. Exactly. This is the next level. Did your mom get the chance to see any of this? Absolutely. What did she say? I never taught it to you this way. Exactly. I'm just dying to see the end of this. Crab gravy, dab the tomato, butter just to balance out, bring it up temperature. We're going to add linguine, salt and pepper. Just coat it real nice. Real nice like that. Smells the part. Finish it with a little parsley, extra virgin olive oil. That's all she wrote. In South Philly, we eat it with bread. You got to dip. Your brothers aren't over here serving the bread, working together as a tag team. There you go, big guy. I was sleeping. Thank you. You taking a nap, were you? It is crab on crab on crab. You're getting all the flavor you want, wham, right into the pasta dish. It's flavor city, really delicious. Two linguine and crab. The crab gravy is really, really good. The crab's just throughout that sauce and is unforgettable. Boiled lobster. At the Lobster Shanty in Salem, Massachusetts. Set up in a minute. Chef Diane Wolf is doing lobster any way you want it. Lobster pie. We do sell tons of lobster. Lobster roll. It's the way it should be. It's just great. Lobster mac and cheese. It's fantastic. There's nothing like fresh lobster. Yeah, especially in a martini. Lobster tini. I love martinis. This is awesome. Something I've never had before. Thanks to bar manager Sarah Stilato. Two lobster tinis. You're the one that invented this, right? Yeah, instead of vermouth, lobster essence and put a claw on it. And they like it? Yeah, they like it. Tastes like the ocean, lovely. I wanted to get a drink and enjoy a lobster, so you have to go with this. These are the lobsters. We're going to use the bodies to make the stock, the essence for the lobster tini. Still a little funkified by this, to be very honest with you. I mean, I like, I love making lobster bisque. Same start, different finish. Do you like dirty martini? I like dirty martinis. Then I think this is going to be your segue. This is going to do it for me. Salty, briny, delicious lobster flavor. It's also a snack. All right. You're going to love it. And of course we threw some of our magical salt mix in the water. Of course we did, because we don't do anything without the magical salt mix. Nothing. Let those go for about 10 to 15 minutes. So they turn red. Bring them out, let them cool down. Crack them, take the meat, and begin the process of making the broth with the lobster shell. Yes. Cold water. Got the bodies. Yep. And all their goodness. Black peppercorns, onion, carrot, celery. A little mirepoix. Fresh rosemary, fresh dill. Dill and a little sage. Sage. Simmer this for five hours. How are you going to keep the murkiness of it out? Strain it once through a regular chinois. Strainer. Then I'll run it again through like a coffee filter to get all that sediment out of it. So this is just clear lobster broth. Mm-hmm. Strain it into a squeeze and then we're going to make the lobster martini. Oh, we're not going to. I'm going to hand you off to Sarah, my bar manager. I'm a little weary. Do you want me to make it? Oh, go for it. Are you ready? Vodka. Healthy pour. Yolk. Yolk. Lobster essence. A little bit more than you would do vermouth in a martini. But it's not as strong. It doesn't have a taste like vermouth. And you just shake it. Anybody feel like I'm going to be having a cold lobster bisque cocktail? Chilled martini glass. Strain it. Lobster claw. The lemon twist. There's your lobstertini. Let me prepare myself. Is there a way to do this in particular? Some people put the lobster in the glass. Some people just eat the lobster and they finish it with a sip of the martini, which is what I prefer to do. Winning room. Great lobster flavor. This is almost like the ghost of lobster martini. Yeah. You don't get the lobster. You just get the flavor. You just get the hint of it. I understand why you serve the claw with it. But you know what? I think for people that really like martinis and like them dirty, that's got it. It's absolutely lobster martini. It's fresh and it's got some lemon in it. It's good. I'd definitely have it again. You never see it anywhere else. Enjoy. Just love it here. It's a cool place to come to. The lobster mac and cheese and the food is fabulous. Yeah, when I think small town, middle America, I think farming and families, you know, people coming into town to get their supplies. But how about a place that's been open for business for more than 110 years and serves, now get this, over 24,000 pieces of fried chicken a week. That's right. 24,000 pieces of fried chicken a week. I heard this and I had to come check out Aisha's here in Ocarchie, Oklahoma. Who was the one that emailed me and said I had to come check this joint out? I love fried chicken. Coming at you. It's about the chicken. It is. Always hot and fresh. You emailed me. I did. I emailed you in February. Why did you send this to me? It's got a lot of history behind it. Known as one of the oldest bar in Oklahoma and best fried chicken in the state. Just ask anyone here. How's the fried chicken? Here we go. Chicken started in 1960. My brother George, he would cook them on an old cast iron skillet on a stove. George passed away back in 1964, but his brothers Ed and Paul are still serving it the only way you can get it. Be careful it's hot. The way we've always done it, don't change a thing. One whole cut up bird at a time. Opening them up. Only now it takes eight electric fryers just to keep up. All right. How do we commence the chickenation? First of all, we're going to make a breading. Wheat flour. And why wheat flour? That's what my brother started with. Okay, so a lot of this goes to do with your brother. Brother, he made the recipe. Now we have some cornmeal, some salt, a little bit of baking powder. Now we're not marinating this chicken or anything? No. A little bit of sugar, paprika, and a couple other spices that I'm not telling anybody. Can I taste it? Tastes like paprika to you though, doesn't it? Yeah. And with some other stuff? No, yeah, definitely got some other stuff. But you know what, out of respect to what you're doing here and how long this has been going on, I ain't going to say it. Okay. Now I've got to mix it all up. You're the first person other than family in 40 some years of seeing anybody mix this. You ready? All right. To dust some chicken. Okay. The whole chicken at a time. So even on your birthday, you can't come in and just get all wings? No, no, no. Nope. The way it always was, that's the way it's going to be. Because that's what your brother did. That's what he did, and we're not changing any of that. I dig that. Do you have a favorite fryer? Do you name them? This is a good one here. Elsie. You name it Elsie? Wanda, Wheezy, Penelope, and Sammy. What temperature are you running these, 350? 330. So it doesn't cook it as fast to get it brown as fast. It makes sure that you cook that meat all the way through. And how many minutes does it take to cook a chicken? 15 minutes. I thought that the wings cooked a little faster than the breasts. That's what we've always done. That's just the way we do it. So how about this? New rule. Quit asking questions. Give that a little bit of a stir so they don't stick together. That's it. See, I want this. Did you just call chicken up? What do you like the best? I'll put them on top. Oh, I'm a wing and thigh kind of guy. Well, this is just ridiculous because it's molten hot right now. I know. Excellent, man. Super tender and juicy. The skin turns into a nice crust because of the flour and the cornmeal. But boy, it's good. It's cooled down to a point now where I can just start shoveling it in. Here's the chicken. The most tender, the juiciest chicken I've ever had. Tastes like my grandmother's chicken. It's crispy, it's crunchy. I kind of like to mix in the bread and butter pickle. And around here, everybody's got their own way of eating it. Pick at it and pick at it and then you go at it. You have to have a bite of your chicken and a bite of the pickle and a bite of onion. Some pickle, onion. That's the way to do it right there. One and one's ready. They make other things at this restaurant, correct? I don't know. I've never ordered anything but this. Old style. Wonderful. A great place to eat. Everyone just loves it. Well, I thought my mother's chicken was the best, but this is the best chicken I've ever had. It's just good chicken. How often do you guys come here? As often as we can drive into Mormon. How far is that from here? A good hour. Seriously, you guys drive an hour to go here? Absolutely. Well, thank you for the email. I appreciate it. No problem. I love your show. If we just get a real close look at her, this is the one you blame when everybody comes here. 1,200 people, 900,000 emails. Thank you all very much. Appreciate it.