One thing I appreciate about Triple D is how much time they spend in the kitchen.
## The Food
This episode is a good example. Instead of just showing the finished Dungeness Crab and Cajun Crawfish PIE and calling it a day, the cameras follow the whole process. You get to see how the chef builds flavors, times everything out, and handles the inevitable chaos of a working kitchen.
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The Dungeness Crab and Cajun Crawfish PIE itself is worth the attention. It’s the kind of dish that sounds simple until you try to make it yourself. The details matter—the specific ingredients, the order of operations, the little adjustments that separate okay from excellent.
I’ve tried recreating dishes from the show before. Some work out, some don’t. But watching how they’re made always teaches me something.
## Guy’s Take
Guy asks good questions in the kitchen. That’s part of why the show works—he’s genuinely curious about the how and why, not just there to eat.
## The Restaurant
Fisherman’s Market in Eugene, Oregon has been drawing Triple D fans since this episode aired. From what I’ve heard, they’ve kept the quality consistent—which is harder than it sounds when your customer base suddenly multiplies.
Check out our [full listing for Fisherman’s Market](/restaurants/) for hours, directions, and what to order when you get there.
## Watch the Episode
Give the video a watch if you haven’t already. It’s a good one.
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*Want to find more spots from the show? Check out our [DDD restaurant directory](/restaurants/) to plan your next food trip.*