The New York Times recently ran an article about Connecticut restaurants that have been featured on Guy Fieri's "Diners, Drive-ins and Dives."
Michael Young, owner and chef of Valencia Luncheria in Norwalk, CT said that in the two years since the first of about two dozen showings of his segment, business has doubled for his Venezuelan beach food specialties.
The downside, of course, is that the restaurant has lines that can be 100 people long. Mr. Young is now exploring expansion opportunities.
Ed Wilson, of Wilson’s Holy Smoke BBQ in Fairfield, CT said that his restaurant's success, after having aired multiple times on the show, has him thinking about opening another restaurant and trying a television show of his own.
O’Rourke’s Diner in Middletown, CT was one of the first featured Connecticut diners. “At one time, everybody who walked in here, I knew something about them,” said Brian O’Rourke. “There’s days when there’s 40 people in here, 30 people in line. I don’t know anybody.” And to accommodate the increased business, Mr. Aitkin had to add staff and two tables.
Gary Zemola and John Pellegrino, owners of Super Duper Weenie, had heard the stories but were still shocked by the impact of Triple D.
“The first couple of weekends after it ran, the line would go out the door down the side of the parking lot and to the street,” Mr. Pellegrino said. “It had to be a two-, three-hour wait.” Business has stayed up 30 to 40 percent, and the catering operation is now four trucks.
Two additional Connecticut restaurants have been taped for short segments, though the show’s host, Guy Fieri, was not present: Corey's Catsub and Mustard, due to premiere on February 28 and the Merritt Canteen, scheduled to premiere on March 21.
Black Duck Cafe - Go-To Joints
Super Duper Weenie - All Kinds of Fast Food
Wilson's Holy Smoke BBQ - Smokin' BBQ
Valencia Luncheria - Something From Everywhere
O'Rourke's Diner - Places You Sent Me
Read the full article here.
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Mark Dissin, VP at Food Network, was recently recognized as a 2010 French Culinary Institute Outstanding Alumni Awards recipient for professional achievement. He said, "Guy [Fieri], like many of the hosts I work with, is incredibly talented. He was born to perform, and I tell people all the time that if he were born in the middle of the 19th century, he would have figured out a way to make television shows. People tend to underestimate how difficult it is to cook on camera. You’ve got to describe processes, tell stories, manage hot equipment, and do it quickly and efficiently, and most intimidating of all you’re doing it in front of a big crew and for a home audience of tens of thousands. Anyone who thinks fronting a cooking show is easy is completely bonkers."
Click here for the full interview.
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