Opening in L.A. August 26th-28th.

Welcome to Dixie Deadzone Diners, pop-up restaurants in places with no cell signal. So you can disconnect to reconnect with loved ones over a free meal.




3:00 - 9:00 PM

Quantities and parking are limited at each site, so be sure to get there early.

Check out our meals, with a menu created by The Chew’s Carla Hall


Grab a bowl of this delicious creamy tomato soup.


Just like your Gran used to make, but in a sandwich.


Your mouth will be watering over these delicious crunchy, roasted smashed potatoes.


Sweet glazed carrots roasted with herbs and spices.


A rich chocolate buttermilk pie that no one can resist.




11:00 AM - 5:00 PM

Quantities and parking are limited at each site, so be sure to get there early.

We have a range of heavenly Carmela ice cream and sorbet flavors, plus all your favorite toppings. So pile on as much as you want. We won't judge.


Our flavors include Salted Caramel, Brown Sugar Vanilla Bean, Dark Chocolate Cacao Nib and Rasberry Rose Sorbet.


Our toppings include fresh berries, sliced strawberries, cookies, granola, mini chocolate candies and chopped nuts.


Nothing like a cold beverage in a cold cave to beat the heat.




8:00 AM - 2:00 PM

Quantities and parking are limited at each site, so be sure to get there early.

Come and enjoy a cup of freshly brewed Stumptown coffee and delicious home-baked treats.


Nothing better to pair your morning coffee with. Gluten-free options available.


For our breakfast-protein eaters, we have you covered with breakfast burritos.


Butter, flaky pasteries straight out of the oven? Say no more.

Meet Carla Hall

As co-host on The Chew, Carla is famous for her food philosophy (always cook with love) and her healthy approach to traditional American favorites. Over the last few weeks, she’s been busy helping us to perfect our Deadzone Diner recipes, and we can't wait to try them!

Photo by: Melissa Hom

Carla's Diner Recipes

No-Fi Pie



  • - 1 1/2 teaspoon sugar
  • - 1/2 teaspoon table salt
  • - 3 tablespoons cold water
  • - 1 cup all-purpose flour, plus more for rolling
  • - 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • - 2 cups of dried beans (to use as pie weights)


  • - 1 1/4 cups granulated sugar
  • - 2 tablespoons cocoa powder
  • - 1/2 teaspoon salt
  • - 6 tablespoons unsalted butter, melted
  • - 3 large eggs
  • - 1 cup buttermilk
  • - 1 tablespoon vanilla extract


  1. To make the crust: Dissolve the sugar and salt in the water and chill until cold. In the bowl of a standing mixer, combine the flour and butter and toss until well coated. Mix on low speed until the butter forms pea-sized pieces. Add the water all at once, increase the speed to medium, and beat just until the dough comes together.
  2. Flatten the dough into a disk. Wrap tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day. You can also freeze the dough for up to 3 months.
  3. On a lightly floured surface, with a lightly floured rolling pin, roll the disk of dough to form a 12-inch round. Transfer to a 9-inch pie plate and press into the bottom and sides of the plate without stretching the dough. Gently tuck in the overhang and crimp the edge. Chill until firm, at least 10 minutes.
  4. Preheat the oven to 425°F.
  5. Line the dough with foil, then fill with dried beans. Bake on a half-sheet pan until the bottom is dry to the touch, about 30 minutes. Carefully remove the weights with the foil. Return the crust to the oven and bake until golden brown, about 12 minutes.
  6. While the crust cools slightly, make the filling: In a large bowl, whisk together the sugar, cocoa powder and salt until well-blended, then whisk in the butter. Whisk in the eggs, buttermilk and vanilla until well-blended. Pour into the warm crust.
  7. Bake until the custard is almost set in the center and the top is golden brown, about 45 minutes. Let cool completely in the pie plate on a wire rack. Serve at room temperature, prohibited.
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Get to Talkin' Taters


  • - 2 pounds new baby potatoes, scrubbed with water
  • - 1 teaspoon Kosher salt
  • - 1/4 cup olive oil
  • - 2 tablespoons unsalted butter, melted
  • - kosher salt and freshly ground black pepper


  1. Preheat the oven to 475°F.
  2. Place the potatoes in a medium-sized pot, and pour water 2 inches over the potatoes. Add at least 1 teaspoon salt (or enough so the water is salty), cover the pot, and bring the water to a boil. Adjust the heat to maintain a steady simmer and cook until the potatoes are tender, about 15 minutes.
  3. Remove the pan from the heat. With a slotted spoon, transfer the potatoes to a large dish and let stand until cool enough to handle, about 5 minutes. Using the bottom of a cup, gently smash the potatoes just until they break open. Mix the olive oil, butter and freshly ground black pepper and gently toss with the potatoes.
  4. Spread the smashed potatoes in a single layer on a rimmed baking sheet with parchment paper. Bake for 10 minutes or until the potatoes are lightly browned and crisp. Remove from oven. Season with salt, if necessary. Serve immediately.
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Dropped Call Carrots


  • - 2 pounds carrots, peeled, cut in half lengthwise then ½" slices on the bias
  • - 2 tablespoons extra-virgin olive oil
  • - 1/2 teaspoon Kosher salt
  • - 5 garlic cloves
  • - 1/2 teaspoon dried thyme
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey


  1. Preheat the oven to 475°F.
  2. On a half-sheet pan, combine the carrots, oil, salt and 4 garlic cloves. Toss until well coated.
  3. Roast until browned and tender, about 25 minutes. Discard the garlic and thyme.
  4. Meanwhile, in a small saucepan, combine the vinegar, 1 garlic clove, and dried thyme. Bring to a boil and reduce to 1 tablespoon, about 7 minutes. Remove from the heat and stir in the honey. Discard the garlic.
  5. Pour the honey mixture over the hot carrots and turn until well coated. Serve hot or at room temperature.
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Granny's Meat-n-Greet-Loaf


  • - 1 egg, beaten
  • - 1/4 cup rolled oats, finely ground (or 1/4 cup quick oats)
  • - 1/4 cup milk
  • - 1/2 teaspoon ground cumin
  • - 1/2 teaspoon ground cayenne
  • - 2 tsps kosher salt
  • - 1 1/2 tsp freshly ground black pepper, or to taste
  • - 2.5 pounds coarsely ground beef (80/20)
  • - 2 cloves garlic, minced
  • - 1/2 small onion, minced
  • - Spicy Ketchup topping:
  • - 3/4cup ketchup
  • - 2 teaspoons prepared horseradish
  • - 1 teaspoon cumin, ground
  • - 1 teaspoon Worcestershire sauce


  1. Preheat oven to 325°F. In a large bowl, combine egg, oatmeal, milk, cumin, cayenne, salt and pepper. Let stand for 5 minutes.
  2. Process garlic and onion in a food processor until finely chopped.
  3. Add ground beef and finely chopped vegetables to oatmeal mixture. Gently toss until thoroughly combined. Be careful not to over mix. On a parchment covered sheet pan, form mixture into 9"x4" wide logs or place mixture in a 9"x4" loaf pan.
  4. Combine all the ingredients for the spicy ketchup. Set aside.
  5. Place the meatloaf in the oven and bake for 15 minutes, then brush the logs with the tomato glaze.
  6. Bake until the internal temperature of the meatloaf is 155 degrees or until the juices run clear, about 40 minutes.
  7. Remove the meatloaf from the oven. Glaze the meatloaf again, and allow it to cool slightly before cutting.
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Selfie-Free Soup


Tomato Soup:

  • - 2 tablespoons olive oil
  • - 1 onion, diced
  • - 2 medium-sized carrots (peeled, cut in half lengthwise, thinly sliced
  • - 3 garlic cloves, minced
  • - 1 teaspoon dried thyme leaves
  • - 14oz can fire-roasted tomatoes
  • - 4 cups vegetable stock
  • - 1/2 cup heavy cream
  • - Kosher salt and freshly ground black pepper (to taste)

Cobb Salad Garnish:

  • - 1 avocado, peeled and 1/2" dice
  • - 1 cup cooked chicken, skin removed and 1/2" dice
  • - 1 cup bacon, cooked and chopped
  • - 1 boiled egg, chopped
  • - 1 cup small basil leaves, thinly sliced
  • - *blue cheese crumbles (optional)
  • - Kosher salt and freshly ground black pepper (to taste)


  1. In a large heavy-bottomed pot, add olive oil and place over medium-high heat. Add the onions and carrots and season with salt and pepper. Saute until vegetables are translucent and tender, about 5 minutes, then add garlic and thyme. Cook another 2 minutes. Add the roasted tomatoes and vegetable stock. Bring to a boil then reduce to a simmer and cook for 20 minutes. Add heavy cream and cook for another 10 minutes. Remove from heat. Blend the soup until smooth and return to pot to keep warm. Season to taste.
  2. To serve, place a few slices of avocado in the bottom of a shallow bowl and season with salt. Top with a pretty composition of cooked chicken, crumbled bacon, boiled egg and petite basil leaves. Transfer hot tomato soup to a carafe. Pour some soup around the garnish. Top with crumbled blue cheese, if desired.
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