1
00:00:01,100 --> 00:00:02,200
You know, people are
asking me all the time,
2
00:00:02,266 --> 00:00:03,900
"Hey, Guy, that one joint
you checked out
3
00:00:03,967 --> 00:00:05,867
in that one city, when you
were doing Triple D,
4
00:00:05,867 --> 00:00:07,000
how they do it?"
5
00:00:07,000 --> 00:00:08,300
You know, I don't know.
We should check it out.
6
00:00:10,767 --> 00:00:13,500
Over the years,
I've seen and tasted it all.
7
00:00:13,567 --> 00:00:15,467
This is ridiculous, dude.
8
00:00:15,467 --> 00:00:17,867
But it turns out,
it was only the beginning,
9
00:00:17,867 --> 00:00:19,900
'cause Triple D joints
have been blowing up,
10
00:00:19,967 --> 00:00:22,100
and we're going back
to see what's cooking.
11
00:00:23,200 --> 00:00:26,467
Like on this trip, from
carnitas on one coast...
12
00:00:26,467 --> 00:00:28,567
This is what
it's all about, baby.
13
00:00:28,567 --> 00:00:30,000
...to prosciutto bread
on the other.
14
00:00:30,000 --> 00:00:30,100
...to prosciutto bread
on the other.
15
00:00:30,166 --> 00:00:32,967
That's the official
football of Flavortown.
16
00:00:32,967 --> 00:00:35,100
And we're wrapping things up
in the middle.
17
00:00:35,100 --> 00:00:38,100
Into thirds, onto the plate.
18
00:00:38,100 --> 00:00:40,767
[Guy] Plus green chili verde
that hasn't changed
in Santa Barbara...
19
00:00:40,767 --> 00:00:43,166
-Is that the best?
It's my favorite.
-Outstanding.
20
00:00:43,166 --> 00:00:45,667
[Guy] ...a serious
chicken farm in New Jersey...
21
00:00:45,667 --> 00:00:47,567
Fresh, tasty, it's great.
22
00:00:48,767 --> 00:00:51,400
...and stakes are high
at this crepe cafe in Vegas...
23
00:00:51,467 --> 00:00:52,567
What did he give her?
24
00:00:52,567 --> 00:00:53,867
...where savory and sweet...
25
00:00:53,867 --> 00:00:56,000
-Homemade caramel sauce.
-Look at that.
26
00:00:56,000 --> 00:00:57,367
...are getting saucy.
27
00:00:57,367 --> 00:01:00,000
You're not drinking it,
but you're giving it
to everybody else.
28
00:01:00,000 --> 00:01:00,100
You're not drinking it,
but you're giving it
to everybody else.
29
00:01:00,166 --> 00:01:04,567
Familiar faces, new places
and more off-the-hook flavors.
30
00:01:04,567 --> 00:01:06,200
This is Triple-D Nation.
31
00:01:13,100 --> 00:01:15,467
So, I'm here on the southeast
side of Las Vegas, Nevada,
32
00:01:15,467 --> 00:01:16,467
right on the border
of Henderson.
33
00:01:16,467 --> 00:01:17,767
I tell you, when I went
to school here,
34
00:01:17,767 --> 00:01:19,867
they didn't have any shopping
centers like this out here.
35
00:01:19,867 --> 00:01:21,700
No way. Look at this place.
It's got everything.
36
00:01:21,767 --> 00:01:24,100
It's got a cooking school.
It's got a pet bakery,
37
00:01:24,166 --> 00:01:26,066
and it's got a...
wait for it... wait for it...
38
00:01:26,066 --> 00:01:28,700
Exactly, a crepe shop.
A crepe shop?
39
00:01:28,767 --> 00:01:30,000
Now, after I hit them up
in 2015,
40
00:01:30,000 --> 00:01:31,100
Now, after I hit them up
in 2015,
41
00:01:31,166 --> 00:01:33,300
they moved a few doors down
the strip mall
42
00:01:33,367 --> 00:01:34,867
where they tripled up
on the space,
43
00:01:34,867 --> 00:01:36,567
super-sized the menu,
44
00:01:36,567 --> 00:01:38,400
and scaled down
where it counts.
45
00:01:38,467 --> 00:01:40,166
This is Crepe Expectations.
46
00:01:44,100 --> 00:01:45,900
[chef] Reuben and a barbecue,
table two!
47
00:01:45,967 --> 00:01:48,767
This place is like
the Epcot Center of crepes.
48
00:01:48,767 --> 00:01:51,100
A whole galaxy
of flavors in this joint.
49
00:01:51,166 --> 00:01:53,400
The best crepes
that I ever have.
50
00:01:53,467 --> 00:01:55,000
There's nothing
to compare here.
51
00:01:55,066 --> 00:01:57,667
We watch Triple D. That's
how we found this place.
52
00:01:57,667 --> 00:02:00,000
What keeps us coming back
is not just the taste,
but the people.
53
00:02:00,000 --> 00:02:01,200
What keeps us coming back
is not just the taste,
but the people.
54
00:02:01,266 --> 00:02:03,567
[Guy] People like
Lou Remillard
and his wife Jenn
55
00:02:03,567 --> 00:02:08,300
who have been folding these
French pancakes since 2011.
56
00:02:08,367 --> 00:02:12,000
Now Lou's half the man he was
when I met him in 2015.
57
00:02:12,000 --> 00:02:13,667
Let me get
the tale of the tape.
58
00:02:13,667 --> 00:02:15,100
You have lost how much?
59
00:02:15,166 --> 00:02:16,967
-A hundred and what?
-105 pounds.
60
00:02:16,967 --> 00:02:18,567
How, when you have
a crepe joint,
61
00:02:18,567 --> 00:02:19,800
do you lose 105 pounds?
62
00:02:19,867 --> 00:02:22,000
A lot of discipline,
a lot of hard work.
63
00:02:22,066 --> 00:02:23,500
You have saved your own life.
64
00:02:23,567 --> 00:02:24,767
-Congratulations.
-Thank you.
65
00:02:24,767 --> 00:02:27,100
-The beard's not as exciting.
-[laughs]
66
00:02:27,100 --> 00:02:28,166
Of course, what you'd expect,
67
00:02:29,266 --> 00:02:30,000
a crepe restaurant
from ZZ Top.
68
00:02:30,000 --> 00:02:31,266
a crepe restaurant
from ZZ Top.
69
00:02:31,266 --> 00:02:33,200
Doesn't everybody that looks
like me have a crepe shop?
70
00:02:33,266 --> 00:02:35,367
In your opinion,
what makes great crepe?
71
00:02:35,367 --> 00:02:38,400
[Lou] Being not afraid to put
anything in the world
inside of them.
72
00:02:38,467 --> 00:02:40,300
-From the savory to the sweet?
-Savory to the sweet.
73
00:02:40,367 --> 00:02:43,500
I try to tell folks
it's not old school
with crepes Suzette.
74
00:02:43,567 --> 00:02:45,266
It's way beyond that.
75
00:02:45,266 --> 00:02:46,567
-Let's get into this, boss.
-Dig it.
76
00:02:46,567 --> 00:02:48,100
We're making
our crepe batter here.
77
00:02:48,100 --> 00:02:49,300
-Liquid chicken.
-You know.
78
00:02:49,367 --> 00:02:51,166
-Your favorite.
-Now let me lick the bowl.
79
00:02:51,166 --> 00:02:52,500
Hell, yeah!
80
00:02:52,567 --> 00:02:54,867
Water, whole milk,
salt, flour,
81
00:02:54,867 --> 00:02:57,367
okay, and drizzle a little bit
of whole melted salted
butter in.
82
00:02:57,367 --> 00:03:00,000
I know that normal people
don't use salted butter,
but I...
83
00:03:00,000 --> 00:03:00,100
I know that normal people
don't use salted butter,
but I...
84
00:03:00,100 --> 00:03:01,500
Well, we know
you're not normal.
85
00:03:01,567 --> 00:03:02,567
All right, what are
we gonna make now?
86
00:03:02,567 --> 00:03:03,667
Teres major,
it's all in the cut.
87
00:03:03,667 --> 00:03:04,667
[Guy] Teres major's in.
88
00:03:04,667 --> 00:03:07,166
-Fresh OJ, lemon juice...
-Fantastic.
89
00:03:07,166 --> 00:03:08,767
Fresh garlic, garlic powder,
90
00:03:08,767 --> 00:03:10,567
-kosher salt, onion powder.
-Okay
91
00:03:10,567 --> 00:03:12,467
-Carne asada seasoning.
-Got you, got you.
92
00:03:12,467 --> 00:03:14,166
Whole orange and lemon.
93
00:03:14,166 --> 00:03:15,400
[Guy] Carne asada cooked down.
94
00:03:15,467 --> 00:03:16,567
-[Lou] 15 minutes.
-All right.
95
00:03:16,567 --> 00:03:19,400
Salsa time. A whole Serrano,
black pepper, salt,
96
00:03:19,467 --> 00:03:21,266
-fire-roasted plum tomato.
-Got it.
97
00:03:21,266 --> 00:03:25,000
More salt, garlic powder,
fresh cumin, and cilantro.
98
00:03:25,900 --> 00:03:27,467
Toasted chili de arbol.
99
00:03:27,467 --> 00:03:29,900
-I've got a chili de arbol
tattoo right there.
-I dig it.
100
00:03:33,767 --> 00:03:35,367
Fresh onions, diced tomatoes.
101
00:03:37,367 --> 00:03:39,800
-Well, I like the smoky
in that.
-Right on.
102
00:03:39,867 --> 00:03:41,266
-Make the crepe.
-[in French accent] Crepe.
103
00:03:41,266 --> 00:03:43,166
[Lou] This is the batter
that we made earlier.
104
00:03:43,166 --> 00:03:44,266
It sets overnight.
105
00:03:44,266 --> 00:03:46,800
You've only done that
a billion times.
106
00:03:46,867 --> 00:03:49,367
-Oh, so now you're
making a quesadilla?
-That's exactly right.
107
00:03:49,367 --> 00:03:50,467
[Guy] Just a little bit
of guac, huh?
108
00:03:50,467 --> 00:03:53,900
Carne asada.
Fire-roasted salsa's the bomb.
109
00:03:53,967 --> 00:03:55,567
Into thirds, onto the plate.
110
00:03:58,667 --> 00:03:59,800
Good.
111
00:03:59,800 --> 00:04:00,000
That carne asada,
and that salsa
with the guac...
112
00:04:00,000 --> 00:04:03,200
That carne asada,
and that salsa
with the guac...
113
00:04:03,266 --> 00:04:04,667
Is there a Mexican restaurant
in this village
114
00:04:04,667 --> 00:04:06,166
that you're running
out of town?
115
00:04:06,166 --> 00:04:08,200
-'Cause that's what
that tastes like.
-I dig it.
116
00:04:08,266 --> 00:04:09,667
The crepe, nice and tender.
117
00:04:10,767 --> 00:04:11,667
Well done, man.
118
00:04:11,667 --> 00:04:13,300
Little Italy
hitting the table.
119
00:04:13,367 --> 00:04:14,667
When you come in
and you look at the menu,
120
00:04:14,667 --> 00:04:16,100
you have so many options.
121
00:04:16,166 --> 00:04:17,200
Barbecue.
122
00:04:17,266 --> 00:04:18,266
And we're always experimenting
123
00:04:18,266 --> 00:04:20,100
with new tastes
and new flavors.
124
00:04:20,100 --> 00:04:21,567
Chili Colorado.
125
00:04:21,567 --> 00:04:23,166
I'm always wondering
what you're bringing me.
126
00:04:23,166 --> 00:04:25,567
Okay, so we're doing
a chili Colorado.
127
00:04:25,567 --> 00:04:28,367
It's a slow-braised
ancho chili beef
128
00:04:28,367 --> 00:04:30,000
with some smoked Gouda inside.
129
00:04:30,000 --> 00:04:30,200
with some smoked Gouda inside.
130
00:04:30,266 --> 00:04:32,300
-"Gouda" idea.
-It's a good idea.
131
00:04:32,367 --> 00:04:35,266
First off we start
with our ancho braised beef.
132
00:04:35,266 --> 00:04:37,100
Sear the chuck shoulder.
133
00:04:37,100 --> 00:04:38,867
We're gonna set it aside,
134
00:04:38,867 --> 00:04:40,767
and we're gonna use
all this yummy goodness
135
00:04:40,767 --> 00:04:43,000
and begin to construct
our chili sauce.
136
00:04:43,066 --> 00:04:45,000
Serrano peppers, red onion,
137
00:04:45,000 --> 00:04:48,800
celery, whole garlic cloves,
ancho chilis, bay leaves,
138
00:04:48,867 --> 00:04:51,667
toasted cumin seeds,
black peppercorn, salt.
139
00:04:51,667 --> 00:04:55,000
Mexican oregano with our
fresh-made beef stock.
140
00:04:55,066 --> 00:04:56,600
We're gonna stir this around.
141
00:04:56,667 --> 00:04:57,800
We're gonna bring this
up to a boil.
142
00:04:57,867 --> 00:04:59,567
Now we puree this.
143
00:04:59,567 --> 00:05:00,000
Take that seared beef,
144
00:05:00,000 --> 00:05:00,867
Take that seared beef,
145
00:05:00,867 --> 00:05:02,667
add it right back in
to the pot,
146
00:05:02,667 --> 00:05:04,567
and let it cook
two-and-a-half hours,
147
00:05:04,567 --> 00:05:06,700
and it will be ready
for our chili Colorado.
148
00:05:06,767 --> 00:05:09,300
Guy's favorite crepe batter.
149
00:05:09,367 --> 00:05:11,800
We're gonna add some
of the fresh smoked
Gouda cheese.
150
00:05:11,867 --> 00:05:14,266
It pairs great
with the braised ancho beef.
151
00:05:14,266 --> 00:05:16,800
Fold it up,
and then we'll top up
152
00:05:16,867 --> 00:05:18,367
with some of that ancho sauce,
153
00:05:18,367 --> 00:05:21,367
a couple of our homemade
corn cakes,
154
00:05:21,367 --> 00:05:24,767
pico de gallo,
and that fresh pasilla crema.
155
00:05:25,967 --> 00:05:28,567
Delicious Colorado beef.
The flavor of it is great.
156
00:05:28,567 --> 00:05:30,000
Corn cake on top is dynamite.
157
00:05:30,000 --> 00:05:30,100
Corn cake on top is dynamite.
158
00:05:31,700 --> 00:05:34,100
This chili Colorado
could stand up to any
Mexican restaurant.
159
00:05:34,166 --> 00:05:36,166
-Well done.
-Chili Colorado.
160
00:05:36,166 --> 00:05:38,200
The braised beef in there,
nice, tender.
161
00:05:38,266 --> 00:05:39,667
It has that nice smoky flavor.
162
00:05:39,667 --> 00:05:42,000
So savory. The texture
is just awesome.
163
00:05:42,066 --> 00:05:44,667
It had, like, a little bit
of spice. Really good flavor.
164
00:05:44,667 --> 00:05:46,100
A lot of people
don't know about Lou,
165
00:05:46,100 --> 00:05:47,200
Lou's a real chef.
166
00:05:47,266 --> 00:05:48,867
This guy can cook anything,
anywhere, anytime.
167
00:05:49,867 --> 00:05:51,166
[Guy] That'd be
breakfast time.
168
00:05:51,166 --> 00:05:52,500
It's a brunch place,
I would say.
169
00:05:52,567 --> 00:05:54,066
[Guy] Dessert time.
170
00:05:54,066 --> 00:05:55,867
Yeah, it's like
liquid apple pie.
171
00:05:55,867 --> 00:05:56,867
Wow!
172
00:05:56,867 --> 00:05:58,767
[Guy]
And at barely after dark.
173
00:05:58,767 --> 00:06:00,000
Definitely's got
the bourbon in it.
174
00:06:00,000 --> 00:06:00,467
Definitely's got
the bourbon in it.
175
00:06:00,467 --> 00:06:01,567
You're heavy-handed with it.
176
00:06:01,567 --> 00:06:03,000
Coming up next...
177
00:06:03,066 --> 00:06:04,200
A little over the top.
178
00:06:04,266 --> 00:06:05,867
You? Just a touch.
179
00:06:08,467 --> 00:06:09,767
[Guy] It's been
a handful of years
180
00:06:09,767 --> 00:06:11,500
since I met up
with Lou Remillard
181
00:06:11,567 --> 00:06:12,600
at his crepe shop in Vegas.
182
00:06:13,667 --> 00:06:16,000
Why, when you're sitting
at a ball game
183
00:06:16,066 --> 00:06:18,700
or a car show or a bar,
and you see this cat,
184
00:06:18,767 --> 00:06:20,367
and you go, "So, dude,
what do you do?"
185
00:06:20,367 --> 00:06:24,000
-"Well, I got a crepe shop."
-Yeah.
186
00:06:24,000 --> 00:06:25,767
Is the portion like this
for me,
187
00:06:25,767 --> 00:06:27,467
-or is this a normal portion?
-No, that's how we do it.
188
00:06:27,467 --> 00:06:29,000
Here's the thing
that's not funny,
189
00:06:29,000 --> 00:06:30,800
is he lost 105 pounds,
190
00:06:30,867 --> 00:06:32,900
and I think he's trying
to give it back
to everybody else.
191
00:06:32,967 --> 00:06:34,367
Lemon berry dream.
192
00:06:34,400 --> 00:06:36,265
You don't leave hungry
out here. You get
the bang for your buck.
193
00:06:36,265 --> 00:06:36,800
You don't leave hungry
out here. You get
the bang for your buck.
194
00:06:36,867 --> 00:06:38,266
[man] You're guaranteed you're
gonna get something good
195
00:06:38,266 --> 00:06:40,567
every single time
you step through the door.
196
00:06:40,567 --> 00:06:42,100
[woman] I've come here
for lunch many times.
197
00:06:42,100 --> 00:06:43,266
I've come here for breakfast.
198
00:06:43,266 --> 00:06:44,467
It's a brunch place
I would say.
199
00:06:44,467 --> 00:06:45,900
Reuben, salad!
200
00:06:45,967 --> 00:06:47,200
I'm more of a sweet girl.
201
00:06:47,200 --> 00:06:50,000
There is seven or eight
different sweet options alone.
202
00:06:50,000 --> 00:06:51,567
I've got a William Tell.
203
00:06:51,567 --> 00:06:52,667
Shall we go from the savory
to the sweet?
204
00:06:52,667 --> 00:06:53,767
Savory to the sweet.
205
00:06:54,266 --> 00:06:55,467
Here we go.
206
00:06:55,467 --> 00:06:56,700
Now go the apples?
207
00:06:56,767 --> 00:06:59,166
Apples, homemade caramel
sauce. Homemade whipped cream.
208
00:06:59,166 --> 00:07:00,266
[Guy] Look at that.
209
00:07:03,000 --> 00:07:05,200
It's like liquid apple pie.
210
00:07:05,266 --> 00:07:06,265
My little guy, Ryder. Ryder?
211
00:07:06,265 --> 00:07:07,166
My little guy, Ryder. Ryder?
212
00:07:07,166 --> 00:07:08,200
This is for you, buddy.
213
00:07:09,567 --> 00:07:10,700
[waitress] Southern Comfort.
214
00:07:10,767 --> 00:07:12,000
What is this hot mess?
215
00:07:12,000 --> 00:07:13,100
The Southern Comfort.
216
00:07:13,100 --> 00:07:14,700
Fresh grilled peaches,
217
00:07:14,767 --> 00:07:17,867
a brown butter
graham crumble inside,
218
00:07:17,867 --> 00:07:19,767
crushed graham crackers,
brown butter,
219
00:07:19,767 --> 00:07:20,867
a little bit of cinnamon.
220
00:07:20,867 --> 00:07:22,567
We'll let 'em dry overnight,
221
00:07:22,567 --> 00:07:24,567
and some candied pecan.
222
00:07:24,567 --> 00:07:26,900
Egg white, water, some salt,
223
00:07:26,967 --> 00:07:28,300
cinnamon, a bit of sugar.
224
00:07:28,367 --> 00:07:30,166
Stir this around a little bit,
225
00:07:30,166 --> 00:07:32,000
in go the pecan halves,
226
00:07:32,800 --> 00:07:34,100
then we're gonna toast them.
227
00:07:34,166 --> 00:07:35,467
Let them cool, chop them up.
228
00:07:36,300 --> 00:07:38,266
We're gonna assemble
this bad boy.
229
00:07:38,266 --> 00:07:41,767
Peaches, a little bit
of candied pecans,
230
00:07:41,767 --> 00:07:43,567
some of those
brown buttered grahams,
231
00:07:44,500 --> 00:07:46,166
and it's topped
with a caramel bourbon.
232
00:07:49,100 --> 00:07:52,100
A dusting of powdered sugar,
bourbon caramel,
233
00:07:52,166 --> 00:07:53,567
some fresh-made whipped cream.
234
00:07:54,900 --> 00:07:56,667
Southern Comfort, table seven!
235
00:07:59,467 --> 00:08:01,166
[Guy] This is delicious.
The peaches are great.
236
00:08:01,166 --> 00:08:03,000
The little crumble inside
is fantastic.
237
00:08:03,000 --> 00:08:04,867
-It definitely has got
the bourbon in it.
-It does.
238
00:08:04,867 --> 00:08:06,265
-You're heavy-handed with it.
-Yeah.
239
00:08:06,265 --> 00:08:06,400
-You're heavy-handed with it.
-Yeah.
240
00:08:06,467 --> 00:08:08,166
You're not drinking it,
but you're giving it
to everybody else.
241
00:08:08,166 --> 00:08:09,400
-What a giver.
-I'm sorry.
242
00:08:09,467 --> 00:08:10,767
-What a giver.
-What a giver.
243
00:08:10,767 --> 00:08:12,467
The Southern Comfort.
244
00:08:12,467 --> 00:08:13,700
They have peaches in there
245
00:08:13,767 --> 00:08:15,166
and they have these
candied pecans.
246
00:08:15,166 --> 00:08:17,667
And it's just like the best
explosion of flavor.
247
00:08:17,667 --> 00:08:19,867
You have this graham cracker
thing going on,
248
00:08:19,867 --> 00:08:21,600
and it tastes a bit flambeed.
249
00:08:21,667 --> 00:08:25,867
I love it, and I will be
back tomorrow, all right?
250
00:08:27,467 --> 00:08:28,467
You take on each crepe
251
00:08:28,467 --> 00:08:30,867
-like it's a five-course meal.
-Dig it.
252
00:08:30,867 --> 00:08:33,367
I didn't realize Triple D
had such a following,
253
00:08:33,367 --> 00:08:34,867
but people, I mean,
it's their mission
254
00:08:34,867 --> 00:08:36,265
to follow the stops.
255
00:08:36,265 --> 00:08:36,266
to follow the stops.
256
00:08:36,266 --> 00:08:37,467
After the show aired,
257
00:08:37,467 --> 00:08:39,900
the lines started getting
pretty ridiculous.
258
00:08:39,967 --> 00:08:42,367
The line does go out
the door back then,
259
00:08:42,367 --> 00:08:43,600
and it still does now,
260
00:08:43,667 --> 00:08:46,100
but now they got, you know,
a larger venue over here.
261
00:08:46,100 --> 00:08:48,500
[Lou] Moved down
about three doors.
262
00:08:48,567 --> 00:08:50,567
Tripled the size
of the restaurant.
263
00:08:50,567 --> 00:08:53,867
Before you know it,
he's gonna take over
this entire parking lot.
264
00:08:54,767 --> 00:08:56,967
Bingo, bango, bongo.
265
00:08:59,266 --> 00:09:00,967
[Guy] Coming up
in Santa Barbara...
266
00:09:00,967 --> 00:09:02,400
It's always the same.
267
00:09:02,467 --> 00:09:04,467
[Guy] Not one single thing
has changed.
268
00:09:04,467 --> 00:09:06,166
It's the old-school way
to make them.
269
00:09:06,166 --> 00:09:06,265
But fans in this
Mexican joint...
270
00:09:06,265 --> 00:09:08,100
But fans in this
Mexican joint...
271
00:09:08,100 --> 00:09:09,767
It's the only way
to make them.
272
00:09:09,767 --> 00:09:11,600
[Guy] ...wouldn't have it
any other way.
273
00:09:11,667 --> 00:09:12,867
-Awesome.
-Pass the test?
274
00:09:12,867 --> 00:09:14,667
Pass the test?
You wrote the curriculum.
275
00:09:18,000 --> 00:09:20,166
Well, I finally made it back
to Santa Barbara,
276
00:09:20,166 --> 00:09:22,100
and the food scene
has definitely changed
277
00:09:22,100 --> 00:09:24,266
since I was there in 2011.
278
00:09:24,266 --> 00:09:26,867
But one thing that has stayed
pretty much exactly the same,
279
00:09:26,867 --> 00:09:29,867
that's the so authentic
they're using copper pots
280
00:09:29,867 --> 00:09:32,100
for their carnitas
Mexican joint...
281
00:09:32,166 --> 00:09:33,700
This is Lito's Mexican Food.
282
00:09:38,266 --> 00:09:40,000
We have a pozole
with hot tortillas.
283
00:09:40,066 --> 00:09:41,467
[woman] I grew up
on this food.
284
00:09:41,467 --> 00:09:43,266
One of the first things
I ever ate
was beans and rice from here.
285
00:09:43,266 --> 00:09:44,667
I mean, it's always authentic.
286
00:09:44,667 --> 00:09:45,221
Guy picked the number one spot
in Santa Barbara.
287
00:09:45,221 --> 00:09:48,266
Guy picked the number one spot
in Santa Barbara.
288
00:09:48,266 --> 00:09:50,467
[man] It's stayed true
since Guy was here.
289
00:09:50,467 --> 00:09:52,100
It's just a great
family business.
290
00:09:52,600 --> 00:09:53,800
Your dad started this?
291
00:09:53,800 --> 00:09:56,100
Pop said, "We're gonna open up
a place in Haley Street,"
292
00:09:56,100 --> 00:09:57,867
and I said, "Okay, let's go."
293
00:09:57,867 --> 00:09:59,200
[Guy] It certainly didn't
take much for Daniel
294
00:09:59,266 --> 00:10:03,100
to convince his son Ernie,
way back in 1979,
295
00:10:03,100 --> 00:10:05,967
and it seems to be
one of the only constants
in this area.
296
00:10:07,767 --> 00:10:08,967
So you've seen
a lot of changes,
297
00:10:08,967 --> 00:10:10,367
-but you guys have
stayed the same.
-A lot of changes.
298
00:10:10,367 --> 00:10:11,667
Yeah, we have
to stay the same.
299
00:10:11,667 --> 00:10:13,467
Guy found us after 31 years,
300
00:10:13,467 --> 00:10:15,221
and after all these years
we're still consistent.
301
00:10:15,221 --> 00:10:15,500
and after all these years
we're still consistent.
302
00:10:15,567 --> 00:10:17,467
Guy chat with me over there.
303
00:10:17,467 --> 00:10:18,700
You've tried everything
on the menu?
304
00:10:18,767 --> 00:10:21,266
Oh, I've ate everything
at least four or five times.
305
00:10:21,266 --> 00:10:23,000
It's always the same.
306
00:10:23,066 --> 00:10:25,300
Ernie's very stubborn.
Nothing changes.
307
00:10:25,367 --> 00:10:27,367
He makes the food great
all the time.
308
00:10:27,367 --> 00:10:29,100
Carnitas torta!
309
00:10:29,100 --> 00:10:31,567
I've had everything here.
Carnitas are my favorite.
310
00:10:32,700 --> 00:10:35,100
When you see
a Mexican restaurant
311
00:10:35,100 --> 00:10:37,767
and they are rocking the pot
for carnitas,
312
00:10:37,767 --> 00:10:39,767
this is what
it's all about, baby.
313
00:10:39,767 --> 00:10:41,767
What's the importance
of having the copper pot?
314
00:10:41,767 --> 00:10:44,000
Tradition, I guess, they're
always made in copper.
315
00:10:44,066 --> 00:10:45,221
Mine's, like, stainless steel.
316
00:10:45,221 --> 00:10:45,600
Mine's, like, stainless steel.
317
00:10:45,667 --> 00:10:47,300
Well, they won't taste right
in stainless steel.
318
00:10:47,367 --> 00:10:48,867
Oh, come on,
don't tell me that.
319
00:10:48,867 --> 00:10:50,000
-What have we got in here?
-Pork fat.
320
00:10:50,000 --> 00:10:51,266
So, give me the rundown.
321
00:10:51,266 --> 00:10:52,900
Got our pork breasts
already boned and ready to go.
322
00:10:55,467 --> 00:10:58,000
-How long's it gonna cook?
-About three hours, 350.
323
00:10:58,000 --> 00:11:00,200
My mouth's just
started going nuts.
324
00:11:00,266 --> 00:11:03,000
Nice and golden brown,
you can definitely smell it.
325
00:11:03,066 --> 00:11:04,667
-Now what's your next step?
-Now we add our milk.
326
00:11:04,667 --> 00:11:06,700
Milk? Really?
That's a new one for me.
327
00:11:06,767 --> 00:11:08,100
Now we wait about
10 or 15 minutes,
328
00:11:08,166 --> 00:11:10,000
-put orange juice right now.
-Next?
329
00:11:10,066 --> 00:11:12,000
-Lemon juice and salt.
-The lemon juice
and the salt, okay.
330
00:11:12,066 --> 00:11:14,600
Now we put our cinnamon base.
Cinnamon and sugar.
331
00:11:14,667 --> 00:11:15,221
Now it all sits in there?
332
00:11:15,221 --> 00:11:15,800
Now it all sits in there?
333
00:11:15,867 --> 00:11:17,467
It all sits in there
until the water reduces.
334
00:11:17,467 --> 00:11:20,667
Look at this. Oh, nice.
335
00:11:20,667 --> 00:11:22,767
Smoking hot still.
Let's see it.
336
00:11:22,767 --> 00:11:25,000
I mean, just fall apart.
Look at the color.
337
00:11:25,000 --> 00:11:26,600
[Ernie] Let me get
a nice piece here for you.
338
00:11:26,667 --> 00:11:28,100
Go ahead, and give it a whack
there with that.
339
00:11:28,166 --> 00:11:29,667
There you go. Okay.
340
00:11:30,467 --> 00:11:32,000
There you go.
341
00:11:32,000 --> 00:11:34,800
This has great flavor.
It's really moist.
342
00:11:35,467 --> 00:11:37,400
It's rich. Not too salty.
343
00:11:37,467 --> 00:11:39,266
This is up in the best
carnitas I've ever head.
344
00:11:39,967 --> 00:11:41,867
Carnitas plate. Guy's special.
345
00:11:41,867 --> 00:11:44,567
The carnitas here take people
way back, without a doubt.
346
00:11:44,567 --> 00:11:45,221
Very special.
347
00:11:45,221 --> 00:11:45,667
Very special.
348
00:11:45,667 --> 00:11:47,367
Okay, I could have tried
anything on the menu,
349
00:11:47,367 --> 00:11:49,767
and you just can't go wrong
with any of the food.
350
00:11:49,767 --> 00:11:51,467
Beef enchiladas.
351
00:11:51,467 --> 00:11:53,166
He had tacos, he had tortas.
352
00:11:53,166 --> 00:11:54,367
My favorite thing on the menu
is honestly
353
00:11:54,367 --> 00:11:55,500
the chili verde burrito.
354
00:11:55,567 --> 00:11:57,200
[waitress] Here's your
chili verde burrito.
355
00:11:57,266 --> 00:11:59,867
It's homemade. Made with love.
356
00:11:59,867 --> 00:12:02,467
All right, I've heard
about chili verde.
357
00:12:02,467 --> 00:12:04,066
-Good.
-Can I get a little, you know?
358
00:12:04,066 --> 00:12:05,667
-Oh, yeah.
-Hook a brother up?
359
00:12:05,667 --> 00:12:07,000
[Ernie] First we have
pork cushion meat here
360
00:12:07,000 --> 00:12:08,166
that we cut up in cubes,
361
00:12:08,166 --> 00:12:10,100
and then we're gonna fry it
in the lard in the pot.
362
00:12:10,166 --> 00:12:12,100
That should take
about an hour or so
for this to cook.
363
00:12:12,166 --> 00:12:14,300
While this is cooking,
we're gonna make
our salsa verde.
364
00:12:14,367 --> 00:12:15,221
We're gonna blend all our
tomatillos, our tomatoes,
365
00:12:15,221 --> 00:12:16,767
We're gonna blend all our
tomatillos, our tomatoes,
366
00:12:16,767 --> 00:12:20,400
lime, cloves, cumin,
oregano, Italian seasoning,
367
00:12:20,467 --> 00:12:23,467
allspice, garlic,
onions, water,
368
00:12:23,467 --> 00:12:24,800
blend all this together here.
369
00:12:26,367 --> 00:12:28,200
The pork is all done.
We're gonna take it out.
370
00:12:28,266 --> 00:12:29,900
We're gonna saute
our jalapenos,
371
00:12:29,967 --> 00:12:32,100
yellow chilis,
bell peppers and onion.
372
00:12:33,000 --> 00:12:34,367
A couple of bay leaves.
373
00:12:34,367 --> 00:12:35,967
Takes about, like, 10 minutes.
374
00:12:35,967 --> 00:12:38,000
We're gonna have
our salsa verde.
375
00:12:38,000 --> 00:12:39,300
We're gonna add our pork meat.
376
00:12:39,367 --> 00:12:40,467
Soak it for a couple of hours.
377
00:12:41,300 --> 00:12:42,467
So now we're ready
for the burrito.
378
00:12:44,266 --> 00:12:45,221
Our homemade refried beans,
homemade rice,
379
00:12:45,221 --> 00:12:46,900
Our homemade refried beans,
homemade rice,
380
00:12:46,967 --> 00:12:50,300
this is our guacamole,
chilis and chili verde.
381
00:12:51,567 --> 00:12:52,900
Chile verde burrito.
382
00:12:52,967 --> 00:12:55,500
The chili verde gets
nice and tender
383
00:12:55,567 --> 00:12:56,967
over the time it cooks.
384
00:12:56,967 --> 00:12:59,467
It's probably been, you know,
marinading 400 years.
385
00:13:00,066 --> 00:13:01,500
Super, super-tender.
386
00:13:03,000 --> 00:13:04,700
I gotta tell you,
the chili verde's the bomb.
387
00:13:04,767 --> 00:13:06,367
Isn't that great?
Is that the best?
388
00:13:07,100 --> 00:13:08,600
-Outstanding.
-It's my favorite.
389
00:13:08,667 --> 00:13:10,000
[man] At the end of the day,
390
00:13:10,000 --> 00:13:11,867
if you come in for something
you're craving,
391
00:13:11,867 --> 00:13:13,567
you know
it's gonna be consistent.
392
00:13:13,567 --> 00:13:15,000
It's gonna be exactly
the way your ordered it
393
00:13:15,066 --> 00:13:15,221
just like the last time
you were here.
394
00:13:15,221 --> 00:13:17,467
just like the last time
you were here.
395
00:13:17,467 --> 00:13:19,467
-[Guy] Serve it up, boss,
let's do this.
-All right.
396
00:13:19,467 --> 00:13:22,200
Feel like
I'm an expecting father.
397
00:13:22,266 --> 00:13:24,500
There is nothing
that's as satisfying
398
00:13:24,567 --> 00:13:26,767
in the soup world as pozole.
399
00:13:28,567 --> 00:13:30,000
Mmm, that's the bomb.
400
00:13:30,066 --> 00:13:31,300
-Awesome.
-Did we pass the test?
401
00:13:31,367 --> 00:13:33,700
Pass the test? You wrote
the curriculum, my friend.
402
00:13:33,767 --> 00:13:34,867
Look at that.
403
00:13:36,000 --> 00:13:39,467
Since Guy was here,
there was a line out the door
404
00:13:39,467 --> 00:13:41,266
to get the pozole.
405
00:13:41,266 --> 00:13:43,600
I generally have pozole
three times a week,
406
00:13:43,667 --> 00:13:45,221
but there's so much food,
407
00:13:45,221 --> 00:13:45,367
but there's so much food,
408
00:13:45,367 --> 00:13:47,300
I gotta mix it up
a little bit.
409
00:13:47,367 --> 00:13:48,900
Tri-tip taco for Jose.
410
00:13:48,967 --> 00:13:51,467
Ernie makes the tri-tip tacos,
always tender,
411
00:13:51,467 --> 00:13:53,600
always finger-licking good.
412
00:13:53,667 --> 00:13:55,567
Now we're gonna make
our marinade for our
grilled tri-tip.
413
00:13:55,567 --> 00:13:59,300
Start with our onions,
garlic, vinegar, beer,
414
00:13:59,367 --> 00:14:02,200
orange juice,
seasoning salt, allspice,
415
00:14:02,266 --> 00:14:05,400
Italian seasoning, pepper,
margarine, thyme,
416
00:14:05,467 --> 00:14:07,367
the ajillo sauce,
some teriyaki.
417
00:14:07,367 --> 00:14:09,000
Then we're gonna blend it.
418
00:14:10,166 --> 00:14:12,367
Put our marinade now
on the tri-tip.
419
00:14:12,367 --> 00:14:14,867
We usually marinate it
for at least 48 hours.
420
00:14:14,867 --> 00:14:15,221
And after it's done, we grilll
it on our mesquite grill
421
00:14:15,221 --> 00:14:17,100
And after it's done, we grilll
it on our mesquite grill
422
00:14:17,100 --> 00:14:18,867
for about an hour,
hour-and-a-half.
423
00:14:18,867 --> 00:14:20,166
Slice it up.
424
00:14:20,800 --> 00:14:23,000
Little lettuce, tomatoes.
425
00:14:23,000 --> 00:14:24,967
Here's your tri-tip tacos.
426
00:14:24,967 --> 00:14:26,166
It's just so flavorful.
427
00:14:26,166 --> 00:14:28,767
The meat is so tender
every single time.
428
00:14:28,767 --> 00:14:30,266
He seasons them beautifully.
429
00:14:30,266 --> 00:14:32,967
They're barbecued
with the oak,
430
00:14:32,967 --> 00:14:34,200
the old-school way
to make them,
431
00:14:34,266 --> 00:14:35,800
the only way to make them.
432
00:14:35,867 --> 00:14:37,100
-I love it, man.
-Yeah. That's the way
we do it.
433
00:14:37,100 --> 00:14:38,567
Nice place. Nice to see that
the family's still running it.
434
00:14:38,567 --> 00:14:40,100
-It's the only way to go.
-You got it.
435
00:14:43,300 --> 00:14:44,667
[Guy] Up next in New Jersey...
436
00:14:44,667 --> 00:14:45,221
Wait till you see who we met
437
00:14:45,221 --> 00:14:45,800
Wait till you see who we met
438
00:14:45,867 --> 00:14:47,567
at this
real-deal Italian deli.
439
00:14:47,567 --> 00:14:49,166
You're not dumb.
You're just from California.
440
00:14:49,166 --> 00:14:51,867
[Guy] Slicing bread baked with
everything from prosciutto...
441
00:14:51,867 --> 00:14:53,967
I would like
a snow cone of that, please.
442
00:14:53,967 --> 00:14:55,400
...to chicken parm.
443
00:14:55,467 --> 00:14:57,300
The depth of flavor in this
is massive.
444
00:15:02,567 --> 00:15:05,600
Now, whenever I come across
the old-school Italian deli
445
00:15:05,667 --> 00:15:08,200
like this one I found
back in 2016,
446
00:15:08,266 --> 00:15:12,000
I can't help but just wanna
dive into the deli case.
447
00:15:12,066 --> 00:15:14,000
And these days
it's still overflowing
448
00:15:14,066 --> 00:15:16,000
with everything I love.
449
00:15:16,000 --> 00:15:17,100
Napoleon coming up.
450
00:15:17,166 --> 00:15:18,467
So the next time
you find yourself
451
00:15:18,467 --> 00:15:19,867
in Robbinsville, New Jersey,
452
00:15:19,867 --> 00:15:22,367
you gotta check out
Dolce and Clemente's.
453
00:15:22,367 --> 00:15:24,266
-[all cheering]
-Right on.
454
00:15:28,300 --> 00:15:28,998
Italian specials are ready.
455
00:15:28,998 --> 00:15:29,800
Italian specials are ready.
456
00:15:29,867 --> 00:15:32,567
We're at Dolce and Clemente's
and it is my go-to place.
457
00:15:32,567 --> 00:15:34,266
Pappardelle bolognese.
458
00:15:34,266 --> 00:15:36,300
I was on the first
Diners, Drive-ins and Dives.
459
00:15:36,367 --> 00:15:37,567
More than a hundred
460
00:15:37,567 --> 00:15:40,100
fresh home-cooked items
every single day.
461
00:15:40,166 --> 00:15:41,667
I've been coming here
every week.
462
00:15:41,667 --> 00:15:43,100
There's always
something fresh,
463
00:15:43,166 --> 00:15:44,567
there's always
something delicious.
464
00:15:44,567 --> 00:15:46,367
By far this is
the most authentic
465
00:15:46,367 --> 00:15:48,367
Italian market
that i've ever been in.
466
00:15:50,266 --> 00:15:51,400
[Guy] It's as real-deal
467
00:15:51,400 --> 00:15:53,467
as the three generations
who are working here,
468
00:15:53,467 --> 00:15:57,100
starting with Frank Dolce
and son-in-law Joe Clemente.
469
00:15:57,767 --> 00:15:58,998
You're, like, the mayor
470
00:15:58,998 --> 00:15:59,100
You're, like, the mayor
471
00:15:59,166 --> 00:16:01,667
-of Dolce and Clemente's.
-Yeah.
472
00:16:01,667 --> 00:16:04,100
I mean, you're walking around,
talk to everybody.
473
00:16:04,166 --> 00:16:05,367
Yes, I talk to all the people.
474
00:16:05,367 --> 00:16:06,400
He does all the work.
475
00:16:06,467 --> 00:16:07,867
You got the pit boss
back here.
476
00:16:08,967 --> 00:16:10,266
It's like a family atmosphere,
477
00:16:10,266 --> 00:16:11,667
and they treat you
like family.
478
00:16:11,667 --> 00:16:13,166
We're gonna need more chicken
for the Pink Panther.
479
00:16:13,166 --> 00:16:15,967
I even have my son here now
and my daughter.
480
00:16:15,967 --> 00:16:17,400
We're gonna need
some prosciutto bread, please.
481
00:16:17,467 --> 00:16:19,567
[woman] That prosciut bread
is to die for.
482
00:16:19,567 --> 00:16:20,900
Any time we have
a family gathering,
483
00:16:20,967 --> 00:16:22,300
we get the prosciut bread.
484
00:16:23,300 --> 00:16:25,266
-Stuffed prosciutto bread.
Hit it.
-Mmm-hmm.
485
00:16:25,266 --> 00:16:26,800
First we're gonna put in
the prosciutto.
486
00:16:26,867 --> 00:16:28,200
-[machine rattling]
-So quiet.
487
00:16:29,200 --> 00:16:30,467
-Next we'll put the ham in.
-[Guy] Okay.
488
00:16:30,467 --> 00:16:32,600
Next we're gonna put
the soppressata in.
489
00:16:32,667 --> 00:16:34,867
-Where'd this recipe
come from?
-My grandfather.
490
00:16:34,867 --> 00:16:36,000
Pepperoni in.
491
00:16:36,066 --> 00:16:37,433
During the holidays,
492
00:16:37,433 --> 00:16:39,567
we'll sell between 15,000
and 20,000 of these,
Christmas week.
493
00:16:39,567 --> 00:16:41,300
-I'm sorry, 15-what?
-20,000.
494
00:16:41,367 --> 00:16:42,800
-Of this?
-Of these.
495
00:16:42,867 --> 00:16:44,066
Put the provolone last
496
00:16:44,066 --> 00:16:45,467
so it can grab all the meat
497
00:16:45,467 --> 00:16:46,967
-that's left inside there.
-I dig it.
498
00:16:46,967 --> 00:16:48,867
We'll put
the crushed black pepper in.
499
00:16:48,867 --> 00:16:51,266
I would like
a snow cone of that, please.
500
00:16:51,266 --> 00:16:52,367
[Joe] We're gonna make
the dough now.
501
00:16:52,367 --> 00:16:54,767
So we'll dump the water
in the mixing bowl. Yeast.
502
00:16:54,767 --> 00:16:56,367
Salt and sugar together.
503
00:16:56,367 --> 00:16:58,300
[Joe] Next is the oil.
504
00:16:58,367 --> 00:16:58,998
-Type of flour
we're working with?
-High gluten.
505
00:16:58,998 --> 00:17:00,100
-Type of flour
we're working with?
-High gluten.
506
00:17:00,100 --> 00:17:01,200
[Guy]
Like a pizza dough flour.
507
00:17:01,266 --> 00:17:02,300
[Joe] Like a pizza dough
flour, yeah.
508
00:17:02,367 --> 00:17:03,400
[Guy] On the mixer, how long?
509
00:17:03,467 --> 00:17:04,467
[Joe] About 10, 12 minutes.
510
00:17:04,467 --> 00:17:05,500
Then we portion it,
511
00:17:05,567 --> 00:17:07,100
-then we let it
rest overnight.
-Okay.
512
00:17:07,166 --> 00:17:08,400
Push it down on one side.
513
00:17:08,467 --> 00:17:10,000
You flip it over,
you make sure
514
00:17:10,000 --> 00:17:11,100
you got enough
on the other side.
515
00:17:11,166 --> 00:17:12,900
Then you pick it up,
fold over.
516
00:17:12,967 --> 00:17:14,500
Fold it over from the outside.
517
00:17:14,567 --> 00:17:16,400
Start kneading it forward.
518
00:17:16,467 --> 00:17:17,467
You just roll it.
519
00:17:17,467 --> 00:17:20,600
That's the official
football of Flavortown.
520
00:17:20,667 --> 00:17:22,166
Then we bake it off.
What temp?
521
00:17:22,166 --> 00:17:23,867
350, 38 minutes.
522
00:17:24,500 --> 00:17:25,567
[whistles]
523
00:17:25,567 --> 00:17:27,100
It's Stromboli gone wild.
524
00:17:27,100 --> 00:17:28,998
Take some olive oil.
Extra virgin.
525
00:17:28,998 --> 00:17:29,300
Take some olive oil.
Extra virgin.
526
00:17:29,367 --> 00:17:30,400
Some Locatelli.
527
00:17:30,467 --> 00:17:32,100
A little parsley
to dress it up.
528
00:17:34,567 --> 00:17:36,667
That is ridiculous.
529
00:17:36,667 --> 00:17:39,667
When you cook
these Italian meats
530
00:17:39,667 --> 00:17:42,467
and you let all the fat
cook into the dough,
531
00:17:42,467 --> 00:17:44,166
you just get all the flavor.
532
00:17:44,166 --> 00:17:46,266
The depth of flavor in this
is massive.
533
00:17:47,667 --> 00:17:50,000
Oh, you want this, for sure.
Trust me.
534
00:17:50,066 --> 00:17:51,300
One more bite just for you.
535
00:17:52,567 --> 00:17:53,767
Mmm.
536
00:17:54,867 --> 00:17:57,567
And he was right. It's hard
to stop at the first bite.
537
00:17:57,567 --> 00:17:58,998
It's out of this world.
538
00:17:58,998 --> 00:17:59,066
It's out of this world.
539
00:17:59,066 --> 00:18:01,400
You can get your bread,
you can get your meat,
540
00:18:01,467 --> 00:18:03,367
your pasta,
and it's always delicious.
541
00:18:03,367 --> 00:18:05,667
Cavatelli Bella Mia
coming up right now.
542
00:18:05,667 --> 00:18:08,967
The pasta, it's excellent.
Homemade. Amazing.
543
00:18:08,967 --> 00:18:10,166
[waiter] Rigatoni bolognese.
544
00:18:10,166 --> 00:18:11,700
Boss of the Sauce up.
545
00:18:11,767 --> 00:18:12,767
Pork and beef braciole,
546
00:18:12,767 --> 00:18:15,166
baby-back ribs,
homemade meatballs.
547
00:18:15,166 --> 00:18:17,066
-All in the sauce?
-All in the sauce.
548
00:18:17,066 --> 00:18:18,467
And then we'll serve this
with pasta?
549
00:18:18,467 --> 00:18:20,166
-Pockety. Pockety.
-Pockety?
550
00:18:20,166 --> 00:18:22,000
-Giant rigatoni.
-I'm so dumb.
551
00:18:22,066 --> 00:18:23,967
You're not dumb.
You're just from California.
552
00:18:23,967 --> 00:18:26,800
"You're not dumb.
You're just from California."
553
00:18:26,867 --> 00:18:28,500
[laughing]
554
00:18:28,567 --> 00:18:28,998
I got prosciut
for that Italian.
555
00:18:28,998 --> 00:18:30,300
I got prosciut
for that Italian.
556
00:18:30,367 --> 00:18:33,000
[man] This store has hundreds
of choices of food.
557
00:18:33,000 --> 00:18:34,367
It's great for sandwiches.
558
00:18:34,367 --> 00:18:36,100
Weekly I come
for my cold cuts.
559
00:18:36,166 --> 00:18:38,266
They cut it right in front
of me. Paper-thin.
560
00:18:38,266 --> 00:18:40,100
[chef] Italian special
almost finished.
561
00:18:40,166 --> 00:18:41,500
There's not one sandwich
I don't like.
562
00:18:41,567 --> 00:18:42,600
I've tried 'em all.
563
00:18:42,667 --> 00:18:43,634
[chef] Pink Panther.
564
00:18:43,634 --> 00:18:45,300
[man] The Pink Panther
is tremendous.
565
00:18:45,367 --> 00:18:48,266
Think of a chicken parmesan
which is on steroids.
566
00:18:48,266 --> 00:18:51,166
My favorite sandwich
in the store by far.
567
00:18:51,166 --> 00:18:52,800
[Joe] We're gonna make
our Pink Panther sandwich.
568
00:18:52,867 --> 00:18:54,467
It has our homemade
vodka sauce.
569
00:18:54,467 --> 00:18:55,800
Little bit of olive oil here.
570
00:18:55,867 --> 00:18:57,867
Butter. The shallots.
571
00:18:57,867 --> 00:18:58,998
Saute for a few minutes here.
572
00:18:58,998 --> 00:18:59,200
Saute for a few minutes here.
573
00:18:59,266 --> 00:19:01,000
We're gonna add
some vodka.
574
00:19:03,467 --> 00:19:05,066
Next we're gonna put
some fresh basil in.
575
00:19:05,066 --> 00:19:06,700
Some fresh San Marzano tomato.
576
00:19:07,266 --> 00:19:08,166
Some heavy cream.
577
00:19:09,100 --> 00:19:10,567
Pecorino Romano.
578
00:19:10,567 --> 00:19:13,000
Sicilian oregano.
Fresh ground black pepper.
579
00:19:14,100 --> 00:19:15,767
And we're gonna put our salt.
580
00:19:15,767 --> 00:19:17,667
Put our chicken
into our egg wash.
581
00:19:17,667 --> 00:19:20,600
We have our house-made
seasoned breadcrumbs.
582
00:19:20,667 --> 00:19:22,367
And now we're ready
to fry them up.
583
00:19:24,100 --> 00:19:26,266
Okay, we got our
freshly toasted garlic bread.
584
00:19:26,266 --> 00:19:28,000
Take a little touch
of vodka sauce.
585
00:19:28,000 --> 00:19:28,998
Take our freshly fried
chicken cutlets.
586
00:19:28,998 --> 00:19:30,467
Take our freshly fried
chicken cutlets.
587
00:19:30,467 --> 00:19:32,000
Touch more
of vodka sauce here.
588
00:19:32,066 --> 00:19:35,367
Homemade mozzarella.
Locatelli cheese.
589
00:19:35,367 --> 00:19:37,200
We're gonna put this
right in the oven to toast.
590
00:19:38,300 --> 00:19:40,400
We got a Pink Panther
fresh out of the oven.
591
00:19:41,767 --> 00:19:43,066
Got a Pink Panther.
592
00:19:43,066 --> 00:19:45,100
[man] All their chicken
cutlets are fresh made,
593
00:19:45,166 --> 00:19:47,266
fried to order.
It's just delicious.
594
00:19:47,266 --> 00:19:49,400
The vodka sauce
is a perfect balance
595
00:19:49,467 --> 00:19:50,867
of cream and tomato.
596
00:19:50,867 --> 00:19:54,200
It's just fresh,
it's tasty, it's great.
597
00:19:54,867 --> 00:19:56,367
We got a couple cookies.
598
00:19:56,367 --> 00:19:58,767
Just when you think Dolce
and Clemente covers it all
599
00:19:58,767 --> 00:19:58,998
from food to sandwiches,
600
00:19:58,998 --> 00:20:00,667
from food to sandwiches,
601
00:20:00,667 --> 00:20:01,867
they have now this bakery.
602
00:20:01,867 --> 00:20:04,567
Everything from cakes to
chocolate-covered pretzels
603
00:20:04,567 --> 00:20:05,900
to the biscotto.
604
00:20:05,967 --> 00:20:08,000
it's something that is great
with my morning coffee.
605
00:20:08,066 --> 00:20:10,767
[man] Whatever you choose
is good
'cause they're all good.
606
00:20:10,767 --> 00:20:11,867
You do really take it
over the top.
607
00:20:11,867 --> 00:20:13,066
You're cooking for people
608
00:20:13,066 --> 00:20:14,867
like it's your daughter's
wedding day.
609
00:20:15,367 --> 00:20:16,800
I try.
610
00:20:16,867 --> 00:20:18,800
[man] Everybody in
the neighborhood knows it,
611
00:20:18,867 --> 00:20:20,667
but more importantly people
are coming from distances.
612
00:20:20,667 --> 00:20:22,000
They all wanna come here.
613
00:20:22,000 --> 00:20:25,066
If you lived in a five-mile
radius of this place,
614
00:20:25,066 --> 00:20:27,066
you'd rip your kitchen
out of your house,
615
00:20:27,066 --> 00:20:28,767
and make an extra bedroom,
616
00:20:28,767 --> 00:20:28,998
because you don't need
a kitchen.
617
00:20:28,998 --> 00:20:30,266
because you don't need
a kitchen.
618
00:20:32,367 --> 00:20:34,867
[in sing-song voice]
It's a great day for a Reuben!
619
00:20:34,867 --> 00:20:36,066
Family style coming up!
620
00:20:36,066 --> 00:20:38,767
Carnitas combo plate.
Guy's special.
621
00:20:38,767 --> 00:20:39,967
So, that's it
for this road trip,
622
00:20:39,967 --> 00:20:41,667
but there are
so many more stories
623
00:20:41,667 --> 00:20:43,400
and successes to celebrate.
624
00:20:43,467 --> 00:20:45,600
Triple D Nation.
Hungry, Lou. Let's go.
625
00:20:45,667 --> 00:20:47,467
[Guy] Next time
on Triple D Nation...
626
00:20:47,467 --> 00:20:48,767
I gotta explain to folks,
627
00:20:48,767 --> 00:20:50,100
there's an east coast
way of saying
628
00:20:50,166 --> 00:20:51,166
things like "prosciut."
629
00:20:51,166 --> 00:20:53,166
There's actually
more of the word.
630
00:20:53,166 --> 00:20:54,266
But when you come
to New Jersey,
631
00:20:54,266 --> 00:20:56,100
it's only said en calamar'.
632
00:20:56,100 --> 00:20:57,700
There's more
of the word, still,
633
00:20:57,767 --> 00:20:58,998
but they just have their own
little way of saying it.
634
00:20:58,998 --> 00:20:59,100
but they just have their own
little way of saying it.
635
00:20:59,100 --> 00:21:00,100
That's a good point.