Hey there, I'm Guy Fieri and we're rolling out,
looking for America's greatest diners, drive-Ins and dives.
This trip...
-Poet with a palette right here, brother. -[laughs heartily]
[Guy] We've got Italian.
Get this all good goin'.
[Guy] And things are getting interesting.
This thing is a flavor bomb right here, dude.
Like in Vegas, there'd double duty dishes...
I think it's genius.
...a life changing surprise...
[both] Congratulations!
[Guy] ...and cold cuts in disguise.
Oh, I wanna try that.
Plus I'm with Dennis Miller in Santa Barbara...
Can't even goof around, this is so delicious.
[Guy] ...for some chef-ed up pizza...
That's about as artisan as you get.
...goin' over the top.
Brother, you're speechless, I've never seen you speechless.
I'm feeding.
That's all right here, right now,
on Diners, Drive-Ins and Dives.
Here in beautiful Santa Barbara
with the one and only legend, Dennis Miller.
All right, buddy, where're you taking me?
Well, hot place in Montecito...
Jeez, in Dukes of Hazzard, how did they do that?
Hot place in Montecito.
Better get in this afternoon, not gonna get in tonight, Guy.
Watch out, this is Bettina.
Carbonara pizza up.
The food here is always very creatively done.
Prosciutto pizza here.
It's light, indulgent and decadent.
There's nothing like it.
-How's the sausage pizza? -Hey.
[Guy] And for husband-wife owners, Brendan Smith and Rachel Greenspan,
their wood-fired Neapolitan pizza joint all starts with the dough.
Before I got into pizza, I was really a bread baker.
Neither of us is Italian.
-Jewish and Irish. -[laughs]
Of course you got something to say.
I'm not comin' in sniffin' from the fringes.
Because they kill it.
Got about two minutes left on the pork sausage pizza.
The pork sausage pizza reminds you of New York.
The sauce with the sausage, with the peppers...
A little bit of fennel in it. Ugh, it's just fabulous.
Okay, chef, walk us through this.
This is an Italian spiral mixer.
It's great for making our sour-dough pizza dough.
[Guy] Cold water.
Now you're starter that you're pulling off of the original.
Yes, we save some every day.
-[Guy] And this is the natural yeast? -[Brendan] Yes.
Olive oil, extra virgin.
Give a little stir to the sour dough.
A lotta people come here because they like the taste of his hand.
-[laughs] -[Guy] Next, chef?
[Brendan] Three flours in here.
-[Guy] AP... -[Brendan] Double Zero, and then T85
high extraction flour.
I took T 0.4, 0.5 CBD... 0.5 one night and I couldn't stay awake.
[laughs]
[Brendan] We're gonna do five minutes on just a slow speed.
-When it's done? -I let it rest for about 15 minutes.
Then I add the salt and finish mixing.
And we'll end up cold fermenting this for about three to four days
before it actually gets baked.
-Oh, really building the flavor. -Yeah.
-[Guy] Next step? -[Brendan] Grind our pork for our pork sausage pizza.
Mix our spices.
Salt, toasted black pepper corns, toasted fennel seeds, crushed red peppers,
dried oregano, organic cane sugar.
Add our spices to the pork.
Sausage is knocked out, next step?
[Brendan] Every morning we hand pull our mozzarella.
We've got cheese curbs from Wisconsin.
Add to a bowl of hot, salted water.
They'll start to soften and start stretching out.
What temp are you running at now, chef?
187 or so.
[Guy] Just put your finger in there for two seconds.
[Dennis] What am I, a cave man?
Put your hand...
I get it, I can theorize how hot... What are you doing?
Are you the guy that burned Dennis Miller on Triple D?
[Brendan] So now all the curds are basically all smoothed out.
[Dennis] A lot goes into this pizza, man.
Give it a stretch, give it a roll, twist it off.
Look at that!
-It's time to build the pie? -Yeah.
This dough is, like, four days old right now.
That's baby tender.
[Brendan] Our tomato sauce.
We use organic crushed tomatoes and kosher salt.
Organic basil, house-made mozzarella.
Yeah, that's gonna be fine.
Can't even goof around, this is so delicious.
Provolone picante, sliced garlic.
This is a mix of shishitos and habanero,
which are habanero pepper but with zero heat.
-So you get that fruity flavor. -What?
-I got one for you to try, yeah. -[Dennis laughs]
How's about some eggs to chase that?
This gets violently red, this part of the goat, if it's too hot.
It is delicious.
-It's every bit of what you love about a habanero... -Yeah, exactly.
...without the screaming heat.
That's chef-ing it right there.
[Brendan] House-made sausage.
Bake the pizza for about two and a half to three minutes
at 800 degrees.
He shoulda made one for you.
-I swear it woulda been so much better. -[Dennis laughs]
And you being a loyal guest here.
[Brendan] Final garnish we have is fennel pollen.
Mmm.
I'm gonna wait 'til it cools a little.
[Guy] No, no, no, no.
The roof of the mouth is intended to be burned.
[Dennis] Chef, it's exquisite.
Brother, you're speechless, I've never seen you speechless.
I'm feeding.
You're shoving that in like they shove the meat in to make sausage.
[Guy] That's about as artisan as you get.
Ten out of ten dough.
Definitely the baker side of you comes through.
This pepper that you're giving, the fruitiness sings.
Love the tomato sauce.
True, big, deep, rich tomato flavor.
Milky, creamy, fresh mozzarella.
What I really, probably, enjoyed the most out of it is that little shaved garlic.
It's just dynamite.
[Rachel] Pork sausage pizza here.
The cheese tastes fresh.
The sausage is not too spicy.
The woodfire crust has got a nice chewiness to it.
Here you're gettin' good
East Coast pizza on the West Coast
-We're impressed. -How'd you find this place?
They go to the farmer's market here.
Handpicking all of the vegetables and the fruits...
The sourcing is impeccable.
Kabocha Squash pizza in the window.
[Guy] We're gonna take a break.
We're gonna fight over the last couple pieces of pizza.
Tastiest bowtie in the world.
Hey, look, Dennis is that your...
-There you go. -[laughs]
Today somebody's 69th.
-Happy birthday. -Aw! Now that is a thoughtful host right there.
Thank you so much, Guy.
Welcome back, Triple D hangin' out
with the one and only Dennis Miller.
We're in Santa Barbara with chef Brendan who heads up Bettina.
Serving Neapolitan pie, along with bites of Italian comfort.
[server] Fried meatballs with salsa verde.
You drive all the way from Los Angeles to Santa Barbara to come here?
It's the food, it's the ambiance, it's the vibe.
-Gosh, you sound like talent agents. -[woman laughs]
They actually are. This is my team from WME.
We eat salads when we're back in LA.
Wine, pizza, and arancini.
Got your cacio e pepe arancini.
The arancini feels like three dishes in one.
You have a cacio e pepe sauce.
Then you have this amazing risotto.
It's a big, crispy ball [laughs] of rice and cheese and butter.
-[Guy] Well, let's see it. -First up is making our chicken stock.
-Okay. -We've got cold water, chicken backs, chicken feet.
[Guy] You use all the collagen.
[Brendan] Onion, carrot, carrot tops
and celery stocks and leaves.
Simmer overnight.
And double strain it, cool it in a wok,
and it turns to, uh, basically a gelatin.
Now we're going to cook our risotto.
Olive oil, diced onion,
garlic, rice and toast it for about two minutes.
Just so it gets a little nuttiness to it?
-[Brendan] White wine... -[Guy] Chicken stock, stir, stir.
'Til it's just about done. Drop the butter.
[Brendan] Salt, black pepper, and parmesan cheese.
Put the risotto on a cheap tray to cool.
-Next we're into? -[Brendan] Calabrian chile aioli.
Eggs yolks, Dijon mustard.
And then the mix of canola oil and Calabrian chili oil.
So we have a spicy aioli.
Lemon juice, salt and the micro-planed garlic.
Smoked paprika.
This thing is a flavor bomb right here, dude.
That's gorgeous.
Silky, creamy, velvet.
[Brendan] We're just gonna scope some, uh, risotto balls.
-Make a little well. -[Guy] Make a little punt.
Fresh mozzarella, into the flour, into the egg wash.
And what do you got the breadcrumbs seasoned with?
[Brendan] Oregano and black pepper.
Once the balls are ready, we freeze them,
-and it helps just get a more even cook. -You get an even cook.
[Brendan] Now we're gonna fry the arancini
for about five to eight minutes at 350 degrees.
Salt.
-Calabrian chili aioli. -Gorgeous!
Now we're just gonna garnish with even more parmesan.
Make it rain.
-Brother. -Thank you.
Do the layer thing, man. I love this.
A little sweet, a little sour, a little...
-Go. -[Guy] Okay.
There's a lotta things going on here.
When you can fry it to where it tastes...
...baked, not oily.
You have a nice, light, tender, flaky fall apart...
You look at it the wrong way, it'll just crumble.
You've got good sweet, and you're got great texture.
And you got good salt.
But it's the spice in the Calabrian chili oil
that sings all the way through,
mirrored with the smokiness of that paprika.
Poet with a palette.
-Right here, brother. -[laughs]
That's it, we are done!
[Brendan] Arancini, coming out.
[woman] The outside is just crispy.
It melts in your mouth.
It has the peppery, cheesy flavor.
And the sauce is phenomenal.
Sweet potatoes, coming in the window.
It's the best Italian restaurant in town, hands down.
You gotta come check it out.
Bettina, Santa Barbara, the real deal.
-Chef, fantastic. -Beautiful.
[Brendan] Thank you.
[Guy] Up next, a Las Vegas joint mashing up some classics.
This is getting good.
Like chicken parm stuffed stromboli.
I think it's dynamite.
And lasagna layered pie.
This is a Vegas experience that people write home about.
So Hunter and I are right off the strip in Las Vegas.
And, uh, Hunter, when you were going to UNLV,
what was one of your favorite places to eat at?
-[Hunter] Oh, pizza joints, always. -[Guy] Exactly.
But out of 10 pizza joints, how many are great?
I feel, like, one.
[Guy] How do you find that great place?
Dad, it's easy.
You watch Triple D.
[laughs] That's my boy.
This is Marsigliano's Pizzeria and More.
Two minutes to serve.
When I find something good like this,
I tell everybody.
Sam, grab me another 18-inch dough, please.
Richie is salt of the earth.
He does it right, he does it with a smile.
He doesn't want customers, he wants family.
[Guy] But Richie Marsigliano
walked away from his family's pizza business as a kid on Staten Island,
only to come full circle in Vegas after a tough life lesson.
-You got in some trouble. -Yes.
-Went away for a couple years. -[Richie] Yes.
So when you got out your first job was working for Chuck...
[Richie] At the barbecue place.
-[Guy] John Mull's? -[Richie] John Mull's.
[Guy] As a dishwasher.
And he said to me, "You're a great worker but your life sucked."
You now own a restaurant that's being featured on the Food Network.
-Yes, I am. -Dude, that's insane.
Here's your chicken parm Stromboli.
[man] The chicken parm Stromboli takes his tender chicken, his marinara.
He wraps it around with delicious crust from the pizza.
It's absolutely amazing.
-[Guy] One type of dough? -Yes, one time of dough.
I'm gonna add the water first.
-Activate the yeast, let it twirl around. -[Guy] Twirl?
-That's twirling isn't it? -Show me a twirl?
Yeah, do a twirl, come here.
I don't know do twirls. No, no, no, no, no.
Here, I'll do a twirl.
[all laugh]
[Richie] And then we're gonna put all the seasonings in.
-Onion. -[Hunter and Guy] Onion powder?
Never seen the onion powder.
-Sugar. -And the salt.
Caputo flour.
[Richie] That'll twirl for 15 minutes.
It'll come out, we'll let it proof?
Maybe an hour and then we portion it out.
-So how long are we gonna let it rest? -One day.
-[Guy] Now what're we into? -[Richie] Marinara sauce.
We'll start browning the garlic.
We're gonna blend celery and onions.
-Pepper. -Red and green bell pepper in the marinara?
-[Richie] Of course! -[Guy] This is getting good.
-I take my red wine... -[Guy] To stop the garlic from burning.
-[Richie] Get this all good going. -Get this all good going.
-[Richie] Tomatoes, parsley. -[Guy] Parsley?
Granulated garlic, black pepper.
Oregano, some more onion powder.
-You and your onion powder. -[Richie] Sugar.
Fresh basil.
It's gonna cook for, like, two and a half hours.
All right, and do chicken parm.
Filet it nice. Gee, I like that.
-Pound it. -[Guy] AP flour.
-Do a little egg wash like this. -[Guy] Italian breadcrumbs.
-Put 'em in the fryer. -All right, let's hear it, chef.
[Richie] I'm gonna dice it into nice little pieces like this.
Get my pizza dough.
Now I'm just gonna open this all up.
Take some mozzarella cheese.
Chicken breast, ricotta cheese in here.
The marinara sauce that we made.
Roll this over.
We're gonna come in here, 500 degrees, for maybe about 8 minutes.
-Hello, cherie. -[woman] Hello.
Wait, why wasn't she here the whole time?
-Hi, Sandrine, I'm Guy. -Hello!
So how did you meet this guy?
Here, in this restaurant.
-You met him at the restaurant? -Yes, yes.
[Guy] All right, chef, let's see this.
[Richie] It looks good, doesn't it?
Little parsley, cut it right here.
So, when you take...
[record scratches]
There's nothing in this.
[gasps]
-I want you to marry me. -Okay.
I'm shaking.
-Yes? -Yes.
-Yeah. -I love it!
-[Guy] Congratulations! -[Hunter] Congratulations!
[Guy] What did you think of that?
When I was looking inside, I saw... "What's that?"
-Well, what happened to the stromboli? -[Richie] Exactly.
-And here's this. -[Guy] Here's that.
-Then we gotta dress it up. -[Guy] Garlic butter.
A little parmesan cheese.
Parsley. Cut it up.
I'm gonna present it to you.
-Great crust. -[Richie] I'm gonna take a bite.
Why can't I be part of this?
[Guy] You're not from Triple D land.
-Yes, I am! -[Hunter and Guy mockingly] Yes, I am!
[Guy] The onion, it sings all the way through.
-Gives it that little kick. -[Guy] It's very hardy.
And the marinara, nice, fresh, clean.
I think it's dynamite.
Loading in that chicken, load it up!
[man] The stromboli has got the right amount of meat inside.
It's just like a giant pizza in your hand.
[Richie] One pizza al rosti, ready to go.
I'm from New York and Richie's got the pizza down to a way I like it.
[Richie] The lasagna pizza goin' in.
Richie has taken his traditional lasagna, and his pizza,
and he's just found a good little balance.
Mind blowing, I've never seen anything like that.
-[Guy] What're you building next, chef? -[Richie] Bolognese sauce.
-Bolognese sauce, got it. -For the lasagna pizza.
[Richie] Fresh garlic.
Carrots, celery, onion.
After it's all sweated...
Pull that out, bring in the meat in
-and brown it. -[Richie] Exactly.
820, mixed it with pork.
Let this all brown up real nice.
Dump this back in, a little Worcestershire.
Some red wine, pepper, garlic.
A little secret seasoning.
-You're not gonna tell us what that is? -[Richie] No.
Garlic powder, right here.
-[Guy] There's the onion powder. -[Hunter] There it is.
[Richie] Parsley.
Then we're gonna brown this up a little.
That's the marinara that we made.
-Tomato paste, bay leaf over here. -[Guy] Italian parsley.
How long is this gonna cook, chef?
-It's gonna be about 45 minutes. -[Guy] Beautiful.
So we're gonna go right in to make the lasagna pizza.
We opened up the dough, marinara sauce, mozzarella cheese.
The Bolognese sauce. Ricotta cheese.
We're gonna make two pizzas the same way.
Okay, so one's done, bake it off.
Get the next one done, bake it off.
Now I got it.
All right, chef, let's see it.
-Two pies are down. -[Richie] Drape it all around.
-Tuck it in. -Tuck me in after this.
-[Guy] Back in the oven. -Eight minutes.
-Just to brown off the top. -That's it.
[Hunter] Look at the size of that.
I love this garlic butter touch on the top.
-[Richie] Parmesan cheese. -[Guy] A little fresh basil.
[Richie] Then we're gonna cut this massive thing.
-You got a little side marinara with it. -[Hunter] Go ahead.
-That is a lot of pie. -Mmm, oh my gosh.
[Guy] It's got great texture, it's got great chew.
I think it's genius.
-[Hunter] Let's see it. -Huh?
-You're a madman. -Man's an animal.
Pizza lasagna ready to go!
Top layer's kinda crispy
-with that garlic-y flavor. Good. -Right?
Pizza and lasagna in the same dish? it's amazing.
Good friends of mine and they're in the food world.
Would this be the kind of place you'd send people?
-Oh, absolutely. -We'll be back.
Cassidy, here's your roast pork sandwich.
This is a Vegas experience that people write home about.
-You're a walking legend. -Hey, I try hard.
Well done, and congratulations on the engagement.
We'll see you at the wedding.
Coming up, we're staying in Vegas for vegan.
This right here is, like, the gateway to plant-based menus.
Like a fresh take on a Greek gyro...
This big old monster.
...and meatless Italian meats all day long.
-That's crazy! -That's awesome.
All right, Hunter, I let you drive.
Where are you takin' me?
All right, so you know how Las Vegas is, like,
-the melting pot of all foods? -Okay.
And I know you didn't like the food your parents
made you eat when you were a kid.
You mean when they were vegetarian? Yeah, I got you.
Well, this place is a butcher shop,
but not your average butcher shop.
-All right, I see it's got a drive-through. -It does!
-[Guy] Okay. -[Hunter] And they do the bomb vegan meats.
[Guy] Vegan meats in Vegas?
I love it!
-This is NoButcher. -Right on.
We're gonna need an Aloha with a side of egg.
I have tried every sandwich on the menu.
You'd never think you were not eating meat.
We have a NoTuna here.
[Guy] How did you find this place?
Good friend of mine owns it.
-Okay. -And introduced me to vegan food.
[Guy] You weren't vegan before?
Honestly, not vegan now, but a vegan food lover because of this amazing place.
[Guy] And the plant-based pied pipers
are owners Sebastian Mueller, and Alecia Ghilarducci.
I was experimenting with vegan meats,
and Alicia was doing vegan cheeses.
I was just curious if there's a way to bring it to the next level.
[Guy] And now that their Vegas gambles a winner,
chef Nora Thomas is dealing out that deli goodness.
How'd you become a vegan chef?
I decided I wanted a vegan job,
and I knew how to cook.
Greek sandwich here.
I love the Greek.
[man] It's got cucumbers, it's got onions.
The meat on it is really good.
I actually think it's better than going to the Greek restaurants.
So we're gonna be making our NoGyro meat.
So it's gyro meat.
-Which is typically made out of, like, lamb and meat. -Right.
We're gonna start with our vital wheat gluten,
mushroom powder, dried minced onion,
granulated onion, coarse black pepper here.
-Of course you do. -Hmm.
[Nora] Ground rosemary,
oregano, marjoram,
-cumin. -[Guy] Got it.
Copious amounts of garlic.
[Nora] Add it to our water.
Soya sauce.
Oil and browning liquid.
-[Guy] Drizzle this in. - [Nora] Just needs a light mix.
Once that's finished...
[Nora] Package it and it's ready to go in the oven.
Two hours, forty minutes.
Walk us through the Greek seasoning.
[Nora] Salt, granulated garlic.
It's gonna be oregano.
It's gonna be or it is?
It is now oregano.
Now it's oregano!
[Nora] Granulated onion,
marjoram, black pepper,
ground thyme, cinnamon, parsley, nutmeg, dill,
and basil.
Season our gyro meat in the pan.
Next, I assume we gotta do a tzatziki.
All right, tzatziki.
-So we're gonna start with vegenaise-- -What did you say?
"Okay, Tootsie?"
All right, [emphasized] tzatziki!
[mocking] "All right, tzatziki."
I don't have any pet names for you!
No? Why not?
-Not yet, we've just met! -Okay, please.
-[Nora] So this vegenaise. -[Guy] Vegan mayonnaise.
[Nora] Pureed cucumber.
Garlic powder, black pepper, dill, salt.
-I assume parsley. -Parsley, you got it.
Chives.
Lemon juice.
Apple cider vinegar.
[Guy] Time to build it?
-Time to build it! -Sweet.
[Nora] So we toasted our bread.
Spring mix. NoGyro.
The tzatziki sauce.
Tile some tomato and cucumber.
-[Hunter] Tile? -[Nora] We're tiling!
-We're tiling. -Oh, we're tiling.
[Nora] Some red onion.
And that's our Greek sandwich.
[Guy] This big old monster.
-Hunter, you get a free stick. -Thank you.
The only thing that keeps that from being the sliced rotisserie meat
is the fact that it's going into bread rolls...
-Right. -...and not going into pita.
The texture is so close.
The tzatziki really sings, especially with the pureed cucumber in it.
And then the fresh tomato and red onion...
-[Guy] Delicious. -[Hunter] Very delicious.
Greek with potato salad.
I love the tzatziki sauce.
The meat tastes just like the meat you get off of a spit.
It just tastes so fresh.
This right here to me is, like, the gateway to plant-base menus.
I would wholly start trying other things just because of that.
Pulled pork with a side of bowtie.
How many different items do you make?
About 10 different meats.
I have an Italian cold cut.
The Italian cold cut sandwich it's got all the meats and the flavor
which you would expect in an Italian sandwich.
It's just really yummy.
[Guy] I know that you make an Italian cold cut sandwich.
One of them involves pepperoni.
-Mmm-hmm. -[Guy] I've never seen it.
So into our water, I'm gonna do oil, ACV, liquid smoke,
soya sauce, garlic tomato paste.
So this is going into the vital wheat gluten?
Along with a full on cornucopia of everything.
[Nora] Sugar, ground red pepper,
ground fennel seed,
ground mustard powder,
paprika, granulated onion,
red pepper flakes
fennel seed, coarse black pepper,
dried minced onion.
-Our wet ingredients. -[Guy] Got it.
-'Kay, so, um... -[both] Queso?
We're makin' pepperoni.
[Nora] Form it, roll it over like this.
Into the oven we go.
At 320, an hour 10.
And then we have a house made garlic-herb cream cheese.
Oh, I wanna try that.
Cashews, basil, oregano,
salt, onion powder,
garlic powder...
-[both] Nutritional yeast. -Yes.
[Nora] Garlic. Mixed for a spell.
-ACV. -[Nora] And lemon juice.
Coconut oil.
Back on.
Final ingredient, the almond milk.
Definitely cream cheesy.
-That's crazy. -[Hunter] That's awesome!
Last, the vinaigrette?
Yeah! ACV, agave,
Dijon, black pepper, salt, oregano, basil.
[Guy] And one big chunk of raw garlic.
[Nora] Drizzle in some canola oil.
Delicious.
[Nora] All right. Vegenaise.
Garlic herb cream cheese.
Spring mix.
NoTurkey. Tomato.
Pepperoni, cucumber, red onion.
-It's so pretty. -Yeah.
[Nora] Lettuce.
Hit it with the Italian.
-Italian cold cut. -[Hunter] Gorgeous.
That's an Italian all day.
What I really like is the vinaigrette and the veggies.
It's that cold aspect of the sandwich.
But the pepperoni, it looks like pepperoni, it's got the particulate.
It's got that smoke.
-It's delicious. -Mmm-hmm.
The Italian cold cut sandwich is my all-time favorite.
Everything is balanced out perfectly.
Absolutely love it. I feel like I'm sitting in an Italian deli right now.
Definitely would get it again.
NoPastrami cold cut!
-I love this place. -This is the best sandwich shop in town.
I think what you've done, is, I think, you're breaking things down,
explaining that it's not some weird hocus pocus.
I think you've got a really great hand at seasoning
and balance the way things're made.
Awesome.
-You're awesome! -Aw, thank you.
-Cheers. -Very, very impressive.
That's it for this week, but don't you worry.
I'll be looking for more joints all over this country.
I'll see you next week on Diners, Drive-ins and Dives.
Listen, I gotta borrow the car
because I cannot wait to eat these meatballs.
[Guy] I know, but it's... it's a stick, Dennis.
I've driven it before,
and, this time, I brought a driver.
[Guy] You brought a driver... Oh, you got to be kidding.
He's still in diapers!
He's 17!
-Months old! -[chuckles]