From Penguin to Pinky’s: A Charlotte Comeback Story
“It’s bigger, it’s badder, it’s faster than it was,” Guy Fieri declared, walking into Pinky’s Westside Grill on Charlotte’s west side. This wasn’t just any Triple D visit—it was a reunion. Eight years earlier, Guy had met chef and owner Greg Otten at The Penguin, a legendary local joint that has since closed. But Greg didn’t stay down for long. In 2010, he transformed an old Volkswagen repair shop into his new culinary home, complete with a VW on the roof as a nod to the building’s past.
The Triple G Burger: A Pound of Pure Chaos
The star of the show at Pinky’s is the Triple G burger, named after the building’s former life as Triple G Volkswagen Repair. Guy initially thought it might be named after his show Guy’s Grocery Games, but the truth is more local than that.
This monster starts with three five-ounce patties—that’s nearly a pound of meat before anything else touches the bun. Greg stacks them together, then layers on three slices of American cheese, house-made Southern slaw, mustard, chopped onions, and finishes it with their signature house-made chili.
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That chili is built from scratch: 80/20 ground beef, water, yellow onion, and what Greg calls “a lot of garlic—that’s a good thing.” The seasoning blend includes chili powder, black pepper, seasoning salt, coriander, cumin, and hot sauce, all cooked down before adding tomato paste.
Guy’s reaction? He attacked it “like a coyote got a hold of it,” calling it “a sloppy piece of equipment but it’s delicious and filling.” Similar to how Guy enjoyed the Smothered Turkey Chops in Atlantic City, this dish proves that messy comfort food done right is worth every napkin.
Corn Dog Shrimp: Fair Food Meets the Fryer
The second dish that caught Guy’s attention was the corn dog shrimp—a creative mashup that one regular said they’d never had before and would be coming back weekly to eat.
The process is deceptively simple. Greg uses Dipsy Dog corn dog mix, an old-school product he says “a lot of fairs and circuses and stuff like that use.” He whisks it with water until it reaches a “nice and creamy” consistency that coats the shrimp properly. Using 21/25 count shrimp, he grabs each one by the tail, dips them in the batter, and floats them gently into the fryer so they don’t sink straight to the bottom.
The result had Guy impressed: “It tastes like a corn dog—sweet crunchy batter straight from the fair.” Regulars raved that the breading is “extra sweet” and the shrimp inside is always fresh. It’s the kind of inventive cooking that makes Triple D stops memorable, much like when Guy and Hunter Fieri Eat Carne Adovada in New Mexico.
The Vibe at Pinky’s
The locals clearly love this place. One regular described it as “great food, great atmosphere” with “wonderful energy,” adding that they’re there “three or four times a week.” The menu spans everything from salads to loaded burgers, with Greg constantly bringing up dishes that make people think “what?”—until they taste them.
As one customer put it perfectly: “Pinky, Greg—I mean, this was meant to be.”
Looking for more Triple D spots to visit? Check out our restaurant directory to find Pinky’s Westside Grill and other Flavortown-approved destinations near you.