In this unforgettable episode of Diners, Drive-Ins, and Dives, Guy Fieri teams up with renowned chef Michael Symon to explore a hidden gem in Cleveland’s Detroit Shoreway neighborhood. Just a stone’s throw from Lake Erie, they visit The Plum, an unassuming spot that promises to redefine your expectations of diner food. Chef and owner Brett Sawyer is turning classic diner dishes into gourmet experiences, and the star of the show is his incredible Surf & Turf Sandwich.
A Visit to The Plum
As Guy and Michael arrive, they’re immediately struck by the vibrant orange hue that seems to color everything, thanks to the proximity to the lake. The Plum isn’t just any restaurant—it’s a place where traditional diner fare gets a sophisticated twist. “He is killing it with like chef’d up diner food,” Michael tells Guy. “Perfect for Triple D,” Guy replies with excitement.
The Star Dish: Surf & Turf Sandwich
The Plum’s Surf & Turf Sandwich is a culinary marvel that combines the rich flavors of tri-tip beef with the unexpected addition of lobster-flavored au jus. The sandwich starts with certified Angus beef tri-tip, which is seasoned with kosher salt, black pepper, chili powder, onion powder, garlic powder, and dry rosemary. “How long is it gonna sit on there?” Guy asks. “20 to 30 minutes,” Brett replies.
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The beef is cooked for eight minutes at 500 degrees, then an additional hour at 350 degrees, before being chilled and sliced on a deli slicer. “We took all the simple food of a diner and made it much more difficult—just chef’d the entire thing,” Brett explains.
The Build-Up
Next, Brett prepares the duxelles, a rich mushroom spread that adds a layer of umami to the sandwich. Butter, shallots, garlic, sun-dried tomatoes, tarragon, parsley, and cremini mushrooms are cooked down with a bit of salt, white vinegar, and red wine for about an hour and a half. “Nice fatty mushroom spread—don’t get to say that very often, do you?” Guy quips.
For the au jus, Brett uses beef bones rubbed with tomato paste and lobster bodies, simmered with black peppercorns, bay leaf, and water. The mixture is reduced overnight to create a deeply flavorful broth. “I cannot believe how much lobster flavor’s in there,” Guy marvels after tasting it.
The Perfect Finish
To bring it all together, Brett crafts a luxurious béarnaise sauce with tarragon, champagne vinegar, shallots, whole eggs, and melted butter. “Béarnaise is done. Time to build it,” Brett announces.
The sandwich is assembled on a milk bun with a generous layer of duxelles, slices of tri-tip, red onions, and a tarragon-chili reduction. The pièce de résistance is the lobster au jus, served on the side for dipping. “The beef flavors do the roots. That is crazy,” Guy exclaims as he takes a bite. “It is full-on surf and turf—one of the most whacked-out things I’ve ever seen on Triple D.”
The Verdict
Both Guy and Michael are blown away by the complexity and balance of flavors. “The lobster really comes out,” Guy notes. “The sandwich is spectacular. It’s one of the most unique sandwiches I’ve ever had.” Michael agrees, adding, “The au jus sauce is to die for. It’s a really good cut of beef, and it’s so tender.”
Patrons of The Plum share the sentiment. “The pecorino wings, the Surf & Turf Sandwich—anything Brett makes is amazing,” says one loyal customer. The Plum has clearly become a local favorite, thanks to Brett’s culinary ingenuity and dedication to elevating diner food to new heights.
