A Real Chef Hiding in a Boise Drive-In: Westside Drive-In’s Return to Triple D
When Guy Fieri first rolled into Boise, Idaho back in 2009, he discovered something unexpected: an ACS-certified chef running a 1950s-style drive-in. Fast forward to this revisit episode, and Chef Lou Aaron is still proving that a drive-thru window doesn’t mean you have to compromise on culinary excellence. As Guy put it, this became one of those “benchmarks” for the show—proof that just because a place fits the diner, drive-in, or dive criteria doesn’t mean they get a pass unless “they can back it up with the food.”
And Chef Lou? He’s always backed it up.
The Prime Rib That Rivals Fine Dining
This isn’t your standard drive-in fare. Chef Lou’s prime rib starts with a beautiful piece of meat seasoned with granulated garlic and flour to seal in moisture. But here’s where it gets interesting—the roasting bed is made from saved kitchen scraps: onion peels, celery, and carrots. Then comes the secret weapon: bacon grease. Guy’s reaction? “That’s ridiculous. I’m going to hug you.”
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The cooking method is methodical: 425 degrees for 20 minutes, then drop it down and finish for 3 hours at 275. The result is a tender, medium-rare cut with a crust that Guy couldn’t stop praising. “That crust really has some flavor,” he noted, clearly impressed by the technique.
The au jus is equally chef-driven, starting with beef stock, more bacon grease, seared beef bones, and an unexpected ingredient you won’t find at most drive-ins: juniper berries. Add thyme, rosemary, bay leaves, and let it simmer for 8 hours. As Guy said, “You’re going to make yourself some righteous stock out of a drive-in.”
The Monte Cristo That Steals the Show
While the prime rib impressed, it was the Monte Cristo that truly captured attention. This isn’t your typical egg-dipped version—Westside does it old school, like they did in the ’80s. It’s a triple-decker sandwich with Texas toast, deep fried and absolutely loaded.
The chicken gets rubbed with the same seasoning blend used for prime rib: kosher salt, granulated garlic, sugar, white pepper, black pepper, whole thyme, onion powder, dill weed, paprika, chili powder, cumin, celery salt, and poultry seasoning, bound with cornstarch. After baking, it’s layered with garlic butter, Swiss cheese, cheddar, and ham, then cut in half, dipped in egg, and coated in panko breadcrumbs before hitting the fryer for about 45 seconds to a minute.
The finishing touch? A raspberry preserve sauce with cranberry juice. One customer described it perfectly: “When you bite into it, it just explodes in your mouth. It’s really juicy… then you dip it in some jam, it’s incredible.”
Finger Steaks and Crouton-Crusted Mozzarella Sticks
The finger steaks hold special significance—Guy remembers them from his first visit. Made from bottom sirloin cut into strips, dipped in flour, then batter, they cook so fast that “by the time you get the last one in there, they’re almost done.” Served with a spicy cocktail sauce of chili sauce, horseradish, and lemon juice, Guy declared it a “match made in heaven.”
But the mozzarella sticks might be the most clever creation. Using leftover crouton dust from their crouton production, they bread full-milk mozzarella sticks with this herb-and-Italian-seasoning-infused coating before freezing and frying directly from frozen. The result is a stringy, gooey center with a uniquely crunchy, flavorful exterior that’s unlike anything you’d expect at a drive-in.
A Family Legacy Continues
What started as Chef Lou’s childhood hangout—he grew up six blocks away—has become a family operation with wife Renee and kids Emily and Josh involved. They’ve even expanded to a second location with indoor dining. Similar to how other family-run establishments have impressed Guy, this one proves that passion and technique can thrive anywhere.
As Guy summed it up: “Chef to chef, friend to friend, business to business, dad to dad”—this is what Triple D is all about. Looking for more gems like this? Check out our restaurant directory to find your next Flavortown destination.