“Thick and Pretty”: Guy and Robert Irvine Go Extreme in Carmel
When Guy Fieri rolled into Carmel, California with chef Robert Irvine riding shotgun, they weren’t looking for just any breakfast. They found a scratch-made haven where the biscuits are, in Guy’s words, “the bomb” — and where owner Steven Creeping learned everything from his mother and grandmother. That old-school foundation meets what Guy calls “hyperdrive” in one of the most stacked breakfast plates you’ll find anywhere.
The Extreme Double Sausage Biscuits and Gravy
This isn’t your grandmother’s biscuits and gravy — though the techniques might be. The Extreme Double Sausage Biscuits and Gravy starts with cheese biscuits as the base. On top sits a sausage patty, and then the whole thing gets blanketed in sausage gravy. As Guy put it when describing the dish: “You have a little sausage gravy but then you have a sausage patty under the sausage gravy and then cheese biscuits under that.”
Robert Irvine, ever the fitness devotee, made sure to mention he’d already hit the gym before this 8 a.m. breakfast. Guy playfully kept count of how many times Robert brought up working out or started flexing. But even the fitness-focused chef couldn’t deny what was on the plate.
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The cheddar in the biscuit is what Guy called “bananas.” But the real star might be the sausage patty itself — seasoned with what Guy identified as zomball, giving it “a little bit of that extra heat.” As for the gravy? Guy’s verdict was memorable: “The gravy is creamy and it’s not dry and gritty — it’s thick and pretty.”
Both hosts agreed the dish delivered. Irvine declared it “really good,” and Guy summed it up simply: “These biscuits and gravy are crazy good.”
The Brisket Chili That Stole the Show
The extreme breakfast wasn’t the only hit. They also dug into the brisket chili, which earned serious praise from both hosts. Guy noted the meat was tender but still had texture, with raisins adding a touch of sweetness to counterbalance the heat. “I get a couple levels of sweetness — that’s a phenomenal chili,” he said.
Irvine appreciated the generous portions: “I like it because it’s got big chunks of meat in it — they don’t play around.” He called it “the best chili I’ve had” and noted it was spicy without being too hot. Much like a Hangover Burger in Colorado Springs, this is comfort food that knows how to balance bold flavors.
A Family Legacy of Scratch Cooking
Steven Creeping and his wife Carolyn bought the restaurant in 1995, and Steven’s cooking comes straight from family tradition. When Guy asked where he learned to cook, the answer was simple: “My mother and my grandmother.” That old-school approach — similar to spots serving dishes like Nonna’s Sauce and Meatballs — shows in every scratch-made item.
This visit marked location number 263 for Triple D, a milestone Guy made sure to note. With Robert Irvine joking that he’d need some of those biscuits and gravy shipped to him, it’s clear this Carmel spot left an impression on both hosts.
Looking for more Flavortown favorites? Check out our restaurant directory to find Triple D spots near you.