1 00:00:01,500 --> 00:00:02,867 Hey, everybody, I'm Guy Fieri, and we're rolling out, 2 00:00:02,867 --> 00:00:06,900 looking for America's greatest diners, drive-ins, and dives. 3 00:00:07,367 --> 00:00:08,367 This trip... 4 00:00:08,367 --> 00:00:09,634 That's the bite I've been trying to get together. 5 00:00:09,634 --> 00:00:11,867 ...we're digging into stellar spots. 6 00:00:11,867 --> 00:00:12,700 That's good eats. 7 00:00:12,700 --> 00:00:14,533 Literally going over the top. 8 00:00:14,533 --> 00:00:17,700 You have got everything but the kitchen sink here. 9 00:00:17,700 --> 00:00:20,266 There's chili-covered pasta in Cincinnati. 10 00:00:20,266 --> 00:00:22,634 Packing it like Noah's Ark right now, buddy. 11 00:00:22,634 --> 00:00:25,467 Creative creations piling up in Oregon. 12 00:00:25,467 --> 00:00:29,166 I don't think I've ever had grilled kraut on oaky fried rice. 13 00:00:29,166 --> 00:00:30,000 And Chef Antonia Lofaso's riding shotgun in Venice. 14 00:00:30,000 --> 00:00:32,700 And Chef Antonia Lofaso's riding shotgun in Venice. 15 00:00:32,700 --> 00:00:34,734 [Antonia] I have never seen you walk by a slice of salami 16 00:00:34,734 --> 00:00:36,367 and not put it in your mouth. 17 00:00:36,367 --> 00:00:38,500 [Guy] To a sneaky good pizzeria. 18 00:00:38,500 --> 00:00:39,634 This is a hidden gem. 19 00:00:39,634 --> 00:00:40,867 Dressing up the dough. 20 00:00:40,867 --> 00:00:42,500 This thing's loading up. 21 00:00:42,500 --> 00:00:43,700 Delicious. 22 00:00:43,700 --> 00:00:45,634 That's all right here, right now, 23 00:00:45,634 --> 00:00:48,000 on Diners, Drive-Ins, and Dives. 24 00:00:48,000 --> 00:00:50,166 [theme music playing] 25 00:00:59,867 --> 00:01:00,000 All right, Antonia, so we park here to walk over to Scopa? 26 00:01:00,000 --> 00:01:03,500 All right, Antonia, so we park here to walk over to Scopa? 27 00:01:03,500 --> 00:01:05,266 [Antonia] No, we're not eating at Scopa. 28 00:01:05,266 --> 00:01:07,000 No, I said, where are we going for lunch today? 29 00:01:07,000 --> 00:01:08,467 And you said, we're going over to Scopa. 30 00:01:08,467 --> 00:01:11,266 No, I said, we're going to a place by Scopa. 31 00:01:11,266 --> 00:01:12,433 Don't you remember Mario? 32 00:01:12,433 --> 00:01:15,266 He did an episode of Triple-G. He made an avocado pizza. 33 00:01:15,266 --> 00:01:16,500 He won. 34 00:01:16,500 --> 00:01:17,967 -Oh. -This is his place. 35 00:01:17,967 --> 00:01:19,600 -Oh, Okay, I'm sorry. I got it. -Yeah, yeah, yeah. 36 00:01:19,600 --> 00:01:20,867 So he works at Scopa. 37 00:01:20,867 --> 00:01:22,500 No, this has nothing to do with Scopa. 38 00:01:22,500 --> 00:01:24,967 It's by Scopa. We're going to South End. 39 00:01:24,967 --> 00:01:27,500 You should have just said it. This is South End. 40 00:01:27,500 --> 00:01:30,000 -Why didn't you just say that? -I did, like, 20 times. 41 00:01:30,000 --> 00:01:30,967 -Why didn't you just say that? -I did, like, 20 times. 42 00:01:30,967 --> 00:01:34,066 -Burrata bomb ready. -[man] South End Restaurant in Venice, California 43 00:01:34,066 --> 00:01:37,500 is one of my favorite places to go for pizza, wine, 44 00:01:37,500 --> 00:01:38,734 and good times with friends. 45 00:01:38,734 --> 00:01:40,000 Beef bresaola. 46 00:01:40,000 --> 00:01:42,367 It's the next level of Italian food. 47 00:01:42,367 --> 00:01:45,166 [Guy] And it's Chef Mario Vollera who's raising the bar 48 00:01:45,166 --> 00:01:48,700 with all the culinary knowledge he got straight from the source. 49 00:01:48,700 --> 00:01:49,900 Where are you from in Italy? 50 00:01:50,700 --> 00:01:52,500 How often does Antonia eat over here? 51 00:01:52,500 --> 00:01:54,000 -Always. -Pizza party. 52 00:01:54,000 --> 00:01:55,533 Pizza parties. 53 00:01:55,533 --> 00:01:59,467 It's fancy pizzas plus amazing appetizers. 54 00:01:59,467 --> 00:02:00,000 Table 16, onion brie tart. 55 00:02:00,000 --> 00:02:01,266 Table 16, onion brie tart. 56 00:02:01,266 --> 00:02:03,367 The brie and onion tart is always amazing. 57 00:02:03,367 --> 00:02:06,000 Topped with arugula, apples, brie cheese. 58 00:02:06,000 --> 00:02:09,266 [woman] It's made on the black dough, so it's very unusual. 59 00:02:09,266 --> 00:02:11,533 -It's very good. -[Guy] What are we gonna make first? 60 00:02:12,500 --> 00:02:14,800 -[Guy] Let's go. -[Mario] Water, squid ink... 61 00:02:15,600 --> 00:02:17,634 -[Antonia] Quack. -You're quacking me up. 62 00:02:18,166 --> 00:02:19,867 [Mario] Salt... 63 00:02:19,867 --> 00:02:22,467 We let it rest about 30 to 40 minutes in the fridge. 64 00:02:22,467 --> 00:02:23,700 Take your dough out. 65 00:02:23,700 --> 00:02:26,066 I'm gonna teach you a thing called a sheeter. 66 00:02:26,066 --> 00:02:27,266 [Mario speaking] 67 00:02:27,266 --> 00:02:29,734 Part bake for about three to four minutes. 68 00:02:29,734 --> 00:02:30,000 -Next up? -[Mario] We're going to make our red wine soaked onions. 69 00:02:30,000 --> 00:02:32,734 -Next up? -[Mario] We're going to make our red wine soaked onions. 70 00:02:32,734 --> 00:02:35,867 Water, onions, sugar, and fruity red wine. 71 00:02:35,867 --> 00:02:36,867 -[Guy] Fruity? -[Mario] Yeah. 72 00:02:36,867 --> 00:02:39,266 Simmer for about 10 to 15 minutes. 73 00:02:39,266 --> 00:02:40,634 Anything else we need to prepare? 74 00:02:40,634 --> 00:02:42,100 -The balsamic reduction. -Got it. 75 00:02:42,100 --> 00:02:45,166 [Mario] Some sugar, balsamic vinegar, and balsamic syrup. 76 00:02:45,166 --> 00:02:47,000 [Antonia] It's like balsamic starter. 77 00:02:47,000 --> 00:02:49,467 She's so proud of herself she came up with that. 78 00:02:49,467 --> 00:02:50,533 -Now we build this. -[Mario] Yeah. 79 00:02:50,533 --> 00:02:52,734 We're gonna put some olive oil on it. 80 00:02:52,734 --> 00:02:54,166 -Onions. Yeah. -[Guy whistling] 81 00:02:54,166 --> 00:02:56,266 If you call it onion tart, you better onion it up. 82 00:02:56,266 --> 00:02:57,700 -[Mario] Brie. -[Guy] The Italian brie. 83 00:02:57,700 --> 00:02:58,867 [Antonia] Mm-hmm. 84 00:02:58,867 --> 00:03:00,000 Once the tart is baked, I cut it. 85 00:03:00,000 --> 00:03:01,700 Once the tart is baked, I cut it. 86 00:03:01,700 --> 00:03:04,734 A little bit of arugula, a little bit of apple, and pear. 87 00:03:04,734 --> 00:03:05,867 This thing's loading up. 88 00:03:05,867 --> 00:03:08,367 [Mario] A little bit of Maldon salt, olive oil, 89 00:03:08,367 --> 00:03:11,367 balsamico, and then a little bit of lemon zest. 90 00:03:11,367 --> 00:03:13,367 -Chef, only one problem. -[Mario] Yes? 91 00:03:13,367 --> 00:03:14,867 [Antonia] He's not gonna let me eat it. 92 00:03:14,867 --> 00:03:16,467 He's gonna be like, "It looks so good and I'm gonna eat the whole thing, 93 00:03:16,467 --> 00:03:17,467 and you have to stand over there 94 00:03:17,467 --> 00:03:18,533 and just drink your espresso. 95 00:03:18,533 --> 00:03:20,367 Meh, meh, meh." 96 00:03:20,367 --> 00:03:23,066 -Did you guys just see that? -[laughs] 97 00:03:23,066 --> 00:03:24,367 Like, I don't know you. 98 00:03:24,367 --> 00:03:26,533 [Guy] Antonia, watch me eat this, okay? 99 00:03:26,533 --> 00:03:27,467 See? 100 00:03:27,467 --> 00:03:28,800 All right, go ahead, Antonia. 101 00:03:30,367 --> 00:03:32,700 When I walked up to this place, I'm expecting 102 00:03:32,700 --> 00:03:34,367 to come in here and get a nice slice of pie, 103 00:03:34,367 --> 00:03:39,166 but this right here is delicate, refined, 104 00:03:39,166 --> 00:03:42,066 made with a lot of true intention, balanced. 105 00:03:42,066 --> 00:03:43,500 The onions still have that bite to them... 106 00:03:43,500 --> 00:03:45,266 -[Mario] Yeah. -...and they're a nice sweetness. 107 00:03:45,266 --> 00:03:48,000 The amount of onions, the amount of cheese, perfect. 108 00:03:49,066 --> 00:03:50,600 Onion and brie black tart? 109 00:03:50,600 --> 00:03:52,066 I couldn't stop eating it. 110 00:03:52,066 --> 00:03:54,367 This dough, the onions, the cheese, 111 00:03:54,367 --> 00:03:56,000 it's really an amazing feeling. 112 00:03:56,000 --> 00:03:57,467 Potato pizza? 113 00:03:57,467 --> 00:03:59,367 South End embodies the best of Venice. 114 00:03:59,367 --> 00:04:00,000 It's creative, it's funky. 115 00:04:00,000 --> 00:04:01,166 It's creative, it's funky. 116 00:04:01,166 --> 00:04:04,166 I meet this guy from Rome, opens a pizza joint, 117 00:04:04,166 --> 00:04:06,967 and then I'm expecting it to have some really cool Italian name. 118 00:04:06,967 --> 00:04:08,166 Why do you call it South End? 119 00:04:08,166 --> 00:04:09,533 [Mario speaking] 120 00:04:11,266 --> 00:04:13,867 Like, the north end in Boston is the Italian area, 121 00:04:13,867 --> 00:04:16,000 -so the south end... -Right over the top. 122 00:04:16,000 --> 00:04:17,734 Everybody on Abbot Kinney knows Mario. 123 00:04:17,734 --> 00:04:19,467 Bresaola pizza ready to go, guys. 124 00:04:19,467 --> 00:04:20,600 What's your favorite thing on the menu? 125 00:04:20,600 --> 00:04:22,166 Probably the Abbot. 126 00:04:22,166 --> 00:04:23,867 [Mario] Fried Abbot pizza in. 127 00:04:23,867 --> 00:04:26,500 -Fried Abbot's amazing. -It looks like a calzone. 128 00:04:26,500 --> 00:04:27,734 It's really my favorite. 129 00:04:27,734 --> 00:04:29,367 [Guy] What is the name of the dish we're making? 130 00:04:29,367 --> 00:04:30,000 -Fried Abbot. -Oh, Abbot. 131 00:04:30,000 --> 00:04:31,367 -Fried Abbot. -Oh, Abbot. 132 00:04:31,367 --> 00:04:32,500 Yeah, the name of the street. 133 00:04:32,500 --> 00:04:34,000 We're gonna start to make our dough. 134 00:04:34,000 --> 00:04:35,634 Water, Caputo 00, 135 00:04:35,634 --> 00:04:37,000 a little bit of rye flour. 136 00:04:37,000 --> 00:04:38,600 That's going against every Italian thing I can say. 137 00:04:38,600 --> 00:04:40,867 -No, well, no. Whole wheat. -[gasps] 138 00:04:40,867 --> 00:04:43,367 -Okay. -Fermentation and crunchiness really help. 139 00:04:43,367 --> 00:04:45,500 And salt. Mix the dough for about two minutes... 140 00:04:45,500 --> 00:04:48,166 -[Guy] Okay. -...and then I let it rest for about 10 to 15 minutes. 141 00:04:48,166 --> 00:04:49,734 We're going to add the sourdough starter. 142 00:04:49,734 --> 00:04:52,100 And then we let it run for about four minutes. 143 00:04:52,100 --> 00:04:54,000 Are we going to let it rest at that point? 144 00:04:54,000 --> 00:04:55,266 -[Mario] Overnight. -[Guy] Next up? 145 00:04:55,266 --> 00:04:57,634 Sausage. Got some pork, salt... 146 00:04:57,634 --> 00:04:58,600 [Guy] Fresh cracked black pepper. 147 00:04:58,600 --> 00:05:00,000 [Mario] Paprika. Garlic. 148 00:05:00,000 --> 00:05:00,166 [Mario] Paprika. Garlic. 149 00:05:00,166 --> 00:05:02,166 Spanish paprika. Chili flakes. 150 00:05:02,166 --> 00:05:03,500 Oregano. Fennel seeds. 151 00:05:03,500 --> 00:05:05,367 A little bit of water. And mix it. 152 00:05:05,367 --> 00:05:07,066 Form it into a little meatball. 153 00:05:07,066 --> 00:05:09,367 And we're going to bake for about 20 minutes 154 00:05:09,367 --> 00:05:11,367 at 660 Fahrenheit. 155 00:05:11,367 --> 00:05:13,467 Now we're going to make our mozzarella. 156 00:05:13,467 --> 00:05:14,867 Dude, you don't even have 1,000 square feet, 157 00:05:14,867 --> 00:05:17,166 -and you're going to make the mozz. -We like to make the mozz. 158 00:05:17,166 --> 00:05:18,266 All right, let's see this. 159 00:05:18,266 --> 00:05:19,967 [Mario] Water. A little bit of salt. 160 00:05:19,967 --> 00:05:21,266 Milk. 161 00:05:23,166 --> 00:05:27,367 I'll let the water and the milk get to the temperature of 145. 162 00:05:27,367 --> 00:05:30,000 So the key now is pulling it, stretching it, pinch it off, 163 00:05:30,000 --> 00:05:30,367 So the key now is pulling it, stretching it, pinch it off, 164 00:05:30,367 --> 00:05:31,867 roll it, and drop it. 165 00:05:31,867 --> 00:05:33,867 [Mario] Now we're going to make our grandma sauce. 166 00:05:33,867 --> 00:05:37,000 So we get Roma tomatoes. We cut them in half. 167 00:05:37,000 --> 00:05:41,734 We add some oil, salt, pepper, thyme, and fresh garlic. 168 00:05:41,734 --> 00:05:43,634 When those are roasting, we cook... 169 00:05:45,500 --> 00:05:48,166 We combine the two with some fresh basil, salt, 170 00:05:48,166 --> 00:05:49,533 and blend it together. 171 00:05:50,700 --> 00:05:52,700 [Guy] The grandma sauce is done. The meatballs are done. 172 00:05:52,700 --> 00:05:55,100 The mozzarella has been made. Let's go. 173 00:05:55,100 --> 00:05:56,867 First, we're gonna stretch our adobo. 174 00:05:56,867 --> 00:05:59,233 Mozzarella, spicy sausage... 175 00:06:00,500 --> 00:06:02,100 Let me check it out, man. 176 00:06:02,100 --> 00:06:04,100 I have never seen you walk by a slice of salami 177 00:06:04,100 --> 00:06:05,467 and not put it in your mouth. 178 00:06:05,467 --> 00:06:06,967 -[Mario] Baked mushrooms. -[Guy] Mmm. 179 00:06:06,967 --> 00:06:09,100 -Close it. -Ooh, that is good. 180 00:06:09,100 --> 00:06:10,166 [Mario] Now I'm gonna drop it. 181 00:06:10,166 --> 00:06:11,700 [Antonia] Basting it with a little bit of oil on top? 182 00:06:11,700 --> 00:06:14,233 [Mario] Yes. Once it is fried, we drain it. 183 00:06:15,734 --> 00:06:17,533 Pecorino and Parmigiano. 184 00:06:23,100 --> 00:06:25,734 Chef, it's light, it's balanced. 185 00:06:25,734 --> 00:06:27,500 I love the spice of the soppressata. 186 00:06:27,500 --> 00:06:29,900 The sauce complements, doesn't hide. 187 00:06:31,100 --> 00:06:32,000 Delicious. 188 00:06:32,000 --> 00:06:33,367 Thank you very much. 189 00:06:33,367 --> 00:06:34,867 Fried pizza ready to go out. 190 00:06:34,867 --> 00:06:37,100 It's deep fried, but it's not greasy. 191 00:06:37,100 --> 00:06:39,500 -It's awesome. -The sauce was really fresh, really good. 192 00:06:39,500 --> 00:06:40,700 Greg, what do you think of the pie? 193 00:06:40,700 --> 00:06:42,967 Actually, I got into a debate of the best pizza in L.A. 194 00:06:42,967 --> 00:06:45,266 with somebody at Scopa, and they put me onto this place. 195 00:06:45,266 --> 00:06:46,367 It happens to be your girlfriend, 196 00:06:46,367 --> 00:06:48,166 Chef Antonia Lofaso, who owns Scopa. 197 00:06:48,166 --> 00:06:51,066 Ironically enough, this is the best pizza around. 198 00:06:51,066 --> 00:06:52,266 Who are you going to listen to? 199 00:06:52,266 --> 00:06:53,467 Smoked mozzarella. 200 00:06:53,467 --> 00:06:55,600 This is the best pizza in Venice. 201 00:06:55,600 --> 00:06:58,166 You just don't get that kind of food anywhere else. 202 00:06:58,166 --> 00:06:59,266 [Guy] This is a hidden gem. 203 00:06:59,266 --> 00:07:00,000 This is like, hey, yeah, you got pepperoni pizza? 204 00:07:00,000 --> 00:07:02,166 This is like, hey, yeah, you got pepperoni pizza? 205 00:07:02,166 --> 00:07:03,533 Yeah, we got pepperoni pizza. 206 00:07:03,533 --> 00:07:06,600 But what we really got is a lot of authenticity. 207 00:07:06,600 --> 00:07:08,166 -Delicious, Chef. Appreciate it. -Thank you very much. 208 00:07:10,467 --> 00:07:13,867 [Guy] Up next, a brew and cue spot in Cincinnati... 209 00:07:13,867 --> 00:07:15,166 You're setting it up to win. 210 00:07:15,166 --> 00:07:16,734 ...putting out Porcapalooza... 211 00:07:16,734 --> 00:07:20,100 -It's dynamite. -...and smoking up a regional favorite. 212 00:07:20,100 --> 00:07:22,367 When I eat chili now, secretively, 213 00:07:22,367 --> 00:07:24,333 I long for the pasta in it. 214 00:07:31,166 --> 00:07:32,967 So I'm here in the Pendleton neighborhood 215 00:07:32,967 --> 00:07:34,266 of Cincinnati, Ohio. 216 00:07:34,266 --> 00:07:36,367 And anyhow, before I get into this, let me tell you, 217 00:07:36,367 --> 00:07:38,900 a lot of people don't know how Cincinnati got its name. 218 00:07:38,900 --> 00:07:40,734 It was actually named after a guy named 219 00:07:40,734 --> 00:07:43,066 Lucius Quintius Cincinnatus. 220 00:07:43,066 --> 00:07:44,734 And there's statues all around the town. 221 00:07:44,734 --> 00:07:46,166 Well, these three buddies come together and say, 222 00:07:46,166 --> 00:07:47,266 "We're going to open a barbecue joint. 223 00:07:47,266 --> 00:07:48,266 What should we call it?" 224 00:07:48,266 --> 00:07:49,266 Hmm. 225 00:07:49,266 --> 00:07:51,533 Oh, I got it for you. This is Lucius Q. 226 00:07:53,967 --> 00:07:56,212 Selling one pound brisket, table four. 227 00:07:56,212 --> 00:07:56,533 Selling one pound brisket, table four. 228 00:07:56,533 --> 00:07:58,266 Chef Tom's BBQ is the best in the city. 229 00:07:58,266 --> 00:08:00,266 They have all of your standard meats, but then 230 00:08:00,266 --> 00:08:03,000 they have a lot of creativity with sandwiches, flatbreads. 231 00:08:03,000 --> 00:08:05,367 Fuego, six dry rub, wings. 232 00:08:05,367 --> 00:08:06,634 This is the spot. 233 00:08:06,634 --> 00:08:08,100 [Guy] And it's the team of Jeff Keith, 234 00:08:08,100 --> 00:08:10,266 Aaron Sharp, and Shane Spears 235 00:08:10,266 --> 00:08:13,867 who started this scene with Chef Tom Martin mining the pit. 236 00:08:13,867 --> 00:08:15,634 -It's you and two other buddies. -Yep. 237 00:08:15,634 --> 00:08:17,166 -Tom, you're the chef. -Yes, sir. 238 00:08:17,166 --> 00:08:18,533 How do you learn barbecue in Cincinnati? 239 00:08:18,533 --> 00:08:20,266 Well, we call it Cincinnati barbecue. 240 00:08:20,266 --> 00:08:22,967 I take a little bit from the regions of everywhere. 241 00:08:22,967 --> 00:08:24,900 -I dig it. -[chef] Barbecue three-way. 242 00:08:24,900 --> 00:08:26,212 The barbecue three-way is a chili, but it's brisket made. 243 00:08:26,212 --> 00:08:28,734 The barbecue three-way is a chili, but it's brisket made. 244 00:08:28,734 --> 00:08:30,634 It's a play on the Cincinnati chili, 245 00:08:30,634 --> 00:08:32,533 which we're famous for in this area. 246 00:08:32,533 --> 00:08:34,967 The cheese and the spaghetti, absolutely amazing. 247 00:08:35,867 --> 00:08:36,967 All right, what are we getting into? 248 00:08:36,967 --> 00:08:39,367 Make our wet rub for our brisket, 249 00:08:39,367 --> 00:08:42,634 mustard, horseradish, apple cider vinegar. 250 00:08:42,634 --> 00:08:45,266 Wet rub, and then a dry rub of just salt and pepper. 251 00:08:45,266 --> 00:08:47,634 -[Tom] You got it. -[Guy] Let it hang out, room temp for a little bit. 252 00:08:47,634 --> 00:08:49,967 Then it'll go in the smoker anywhere from 12 to 14. 253 00:08:49,967 --> 00:08:51,634 [Tom] 225, 235. 254 00:08:51,634 --> 00:08:54,266 Pull it, dice it, and it goes into the chili. 255 00:08:54,266 --> 00:08:55,500 Let's see it. 256 00:08:55,500 --> 00:08:56,212 [Tom] Salad oil, peppers and onions, chili powder, sugar, 257 00:08:56,212 --> 00:08:58,734 [Tom] Salad oil, peppers and onions, chili powder, sugar, 258 00:08:58,734 --> 00:09:03,967 -paprika, dry mustard, granulated garlic, cumin. -[Guy whistles] 259 00:09:03,967 --> 00:09:06,166 [Tom] Black pepper, oregano, coriander. 260 00:09:06,166 --> 00:09:08,166 -Kiss of cayenne. -Tomato paste. 261 00:09:08,166 --> 00:09:11,000 Let it go for about 30 minutes on a low heat. 262 00:09:11,000 --> 00:09:15,066 Chicken stock, black beans, diced tomatoes, marinara. 263 00:09:15,066 --> 00:09:17,066 [Guy] The brisket, and then a little bay leaf. 264 00:09:17,066 --> 00:09:18,467 [Tom] Simmer for about two hours. 265 00:09:18,467 --> 00:09:20,367 How many gallons of this are we going through in a week? 266 00:09:20,367 --> 00:09:23,734 -10. 15. -And football season? 267 00:09:23,734 --> 00:09:24,867 [Guy] What makes it three-way? 268 00:09:24,867 --> 00:09:26,212 Three-way in Cincinnati is spaghetti, chili, cheese. 269 00:09:26,212 --> 00:09:30,066 Three-way in Cincinnati is spaghetti, chili, cheese. 270 00:09:30,066 --> 00:09:31,266 All right, let's see it, boss. 271 00:09:31,266 --> 00:09:33,734 Spaghetti here, brisket, chili. 272 00:09:33,734 --> 00:09:34,867 Now we got two ways. 273 00:09:34,867 --> 00:09:36,266 You're packing it like Noah's Ark right now, buddy. 274 00:09:36,266 --> 00:09:37,367 You know what I'm saying? 275 00:09:37,367 --> 00:09:39,100 Just a little cheddar. 276 00:09:39,100 --> 00:09:40,634 We have a plating issue. 277 00:09:40,634 --> 00:09:43,533 Right now, I'm going to be putting it all over the table. 278 00:09:43,533 --> 00:09:45,166 [Tom] Well, we're not fine dining. 279 00:09:45,166 --> 00:09:47,066 -Can I have my onions? -You sure can. 280 00:09:48,367 --> 00:09:49,500 Are you twirling? 281 00:09:49,500 --> 00:09:51,533 We can't have that here. Cut, shovel. 282 00:09:51,533 --> 00:09:52,900 [Guy] We cut the pasta? 283 00:09:52,900 --> 00:09:54,166 Bite-sized portion. 284 00:09:54,166 --> 00:09:56,212 [Guy] I don't even know that I know how to cut pasta. 285 00:09:56,212 --> 00:09:56,800 [Guy] I don't even know that I know how to cut pasta. 286 00:09:57,900 --> 00:09:59,166 [Tom] There you go. 287 00:09:59,166 --> 00:10:02,634 -That's beautiful. -Oh, gosh, it feels terrible. 288 00:10:02,634 --> 00:10:04,066 Probably just supposed to bite it off 289 00:10:04,066 --> 00:10:05,100 and let it fall on the plate, too. 290 00:10:05,100 --> 00:10:06,233 Yeah. 291 00:10:07,867 --> 00:10:10,166 When I eat chili now, secretively, 292 00:10:10,166 --> 00:10:12,500 I long for the pasta in it. 293 00:10:12,500 --> 00:10:14,066 A little smokiness from the brisket, 294 00:10:14,066 --> 00:10:16,533 not too much tomato, not too much bean. 295 00:10:18,266 --> 00:10:19,634 There's a great amount of cheese in it. 296 00:10:19,634 --> 00:10:22,734 There's something about it that is just natural, 297 00:10:22,734 --> 00:10:23,867 like it needs to be. 298 00:10:23,867 --> 00:10:25,233 That's good eats. 299 00:10:25,867 --> 00:10:26,212 Barbecue three-way. 300 00:10:26,212 --> 00:10:27,166 Barbecue three-way. 301 00:10:27,166 --> 00:10:29,166 The cheddar cheese is so sharp and wonderful. 302 00:10:29,166 --> 00:10:30,533 The brisket and the tangy sauce, 303 00:10:30,533 --> 00:10:32,000 bam, it's right on the spot. 304 00:10:32,000 --> 00:10:33,266 You can't stop eating it. 305 00:10:33,266 --> 00:10:34,867 It feels like comfort. 306 00:10:34,867 --> 00:10:36,900 [Guy] And you twirl? 307 00:10:36,900 --> 00:10:39,867 -I mean... -[Guy] No twirl on the pasta. 308 00:10:39,867 --> 00:10:41,634 We have the ribs and the turkey. 309 00:10:41,634 --> 00:10:43,533 [woman] Not only are they serving up good food, 310 00:10:43,533 --> 00:10:45,367 they are serving up good vibes. 311 00:10:45,367 --> 00:10:46,467 I hear you work for the Reds. 312 00:10:46,467 --> 00:10:48,867 I have been their DJ for many, many years. 313 00:10:48,867 --> 00:10:50,734 -And how far are we from the stadium? -[Aaron] Twelve blocks. 314 00:10:50,734 --> 00:10:53,467 [Guy] So this is the perfect place to come get some cue and some brew, 315 00:10:53,467 --> 00:10:54,967 and then walk your way with your family down 316 00:10:54,967 --> 00:10:56,212 -to the games. -Yes, yes, yes. 317 00:10:56,212 --> 00:10:56,967 -to the games. -Yes, yes, yes. 318 00:10:56,967 --> 00:10:59,266 [man] It's easy to get to. The food is always great. 319 00:10:59,266 --> 00:11:01,166 -I mean, it's incredible here. -Don't go anywhere. 320 00:11:01,166 --> 00:11:03,533 -We come back, we're going to make... -Pendleton Porker. 321 00:11:03,533 --> 00:11:05,533 Once you eat that, man, you want to just go lay down. 322 00:11:05,533 --> 00:11:06,900 Waddle down the street with that one. 323 00:11:09,533 --> 00:11:10,867 You're in charge. I know that you're probably in charge. 324 00:11:10,867 --> 00:11:11,867 -He's in charge. -I'm sorry. 325 00:11:11,867 --> 00:11:13,634 I just can't. [laughs] 326 00:11:14,367 --> 00:11:15,600 -You see this? -I gotta go home, man. 327 00:11:15,600 --> 00:11:17,233 This is the way things work down here. 328 00:11:18,166 --> 00:11:19,700 Welcome back. Triple-D hanging out 329 00:11:19,700 --> 00:11:22,867 right down the street from the big stadium in Cincinnati. 330 00:11:22,867 --> 00:11:24,800 He's been watching me eat pasta 331 00:11:24,800 --> 00:11:26,700 with chili on it and not cutting it. 332 00:11:26,700 --> 00:11:28,600 Tom cut it for me like I was a little kid. 333 00:11:28,600 --> 00:11:30,266 Yes, Tom, cut it. 334 00:11:30,266 --> 00:11:32,467 -There you go. -Half pound of turkey. 335 00:11:32,467 --> 00:11:34,600 [man] Whether it's the brisket, the ribs, turkey, 336 00:11:34,600 --> 00:11:35,734 it's just amazing. 337 00:11:35,734 --> 00:11:36,800 Plating the Porker. 338 00:11:36,800 --> 00:11:37,800 The Pendleton Porker is piled full of meat 339 00:11:37,800 --> 00:11:39,266 The Pendleton Porker is piled full of meat 340 00:11:39,266 --> 00:11:42,600 -and cheese. -[woman 2] With pork belly and gold barbecue sauce. 341 00:11:42,600 --> 00:11:44,467 So it's a great combination. 342 00:11:44,467 --> 00:11:46,266 So we're going to start with our pork butt. 343 00:11:46,266 --> 00:11:49,266 Salt, black pepper, garlic, chili powder, 344 00:11:49,266 --> 00:11:51,266 granulated onion, white pepper, 345 00:11:51,266 --> 00:11:54,800 dry mustard, cumin, paprika, and a little celery seed. 346 00:11:54,800 --> 00:11:55,700 Got it. 347 00:11:55,700 --> 00:11:57,000 [Tom] The same wet rub. 348 00:11:57,000 --> 00:11:59,800 [Guy] Dry rub, and then go to the smoker eight to 12? 349 00:11:59,800 --> 00:12:00,800 [Tom] Correct. 350 00:12:00,800 --> 00:12:03,367 Now we're gonna make the rub for our pork belly. 351 00:12:03,367 --> 00:12:06,367 Granulated garlic, paprika, salt, pepper, 352 00:12:06,367 --> 00:12:07,800 granulated onion, chili powder, 353 00:12:07,800 --> 00:12:08,600 granulated onion, chili powder, 354 00:12:08,600 --> 00:12:11,600 lemon pepper, mustard, thyme, cumin, 355 00:12:11,600 --> 00:12:13,066 ancho chili powder. 356 00:12:13,066 --> 00:12:15,100 "Ancho" worried that was too much? 357 00:12:15,100 --> 00:12:16,367 I think it's just right. 358 00:12:16,867 --> 00:12:17,900 Ancho. 359 00:12:18,734 --> 00:12:19,967 [imitates gunfire] 360 00:12:19,967 --> 00:12:22,367 And light brown sugar, okay? Dry rub onto the pork belly. 361 00:12:22,367 --> 00:12:24,266 -[Tom] Yes, sir. -And this is going to go for how long? 362 00:12:24,266 --> 00:12:26,166 -[Tom] About an hour. -What's up next? 363 00:12:26,166 --> 00:12:27,700 We got our bacon onion jam. 364 00:12:27,700 --> 00:12:30,600 Bacon, red onion, brown sugar, 365 00:12:30,600 --> 00:12:34,100 balsamic vinegar, a little water, salt. 366 00:12:34,100 --> 00:12:36,367 -That's all she wrote. -[Guy] And what's our final step? 367 00:12:36,367 --> 00:12:37,800 Our Carolina Gold barbecue sauce to drizzle 368 00:12:37,800 --> 00:12:38,700 Our Carolina Gold barbecue sauce to drizzle 369 00:12:38,700 --> 00:12:40,800 -right on top of the sandwich. -Very nice. 370 00:12:40,800 --> 00:12:43,700 [Tom] We're going to start with butter, yellow onion, 371 00:12:43,700 --> 00:12:47,367 minced garlic, salt, pepper, cumin. 372 00:12:47,367 --> 00:12:48,967 "Ancho" doing that again. 373 00:12:48,967 --> 00:12:50,100 [Tom] "Ancho" I am. 374 00:12:50,100 --> 00:12:54,500 -ACV, more butter, brown sugar. -And then the mustard. 375 00:12:54,500 --> 00:12:57,266 -Let that cook down. -[Tom] Strain out the onions and garlic. 376 00:12:57,266 --> 00:12:59,100 -[Guy] And then we're good to go. -Yes, sir. 377 00:12:59,100 --> 00:13:00,066 All right, chef, let's see it. 378 00:13:00,066 --> 00:13:02,266 [Tom] First thing we do is melt smoked cheddar 379 00:13:02,266 --> 00:13:04,000 on top of our pork belly. 380 00:13:04,000 --> 00:13:05,266 Take our toasted bun. 381 00:13:05,266 --> 00:13:07,600 We'll put that beautiful bacon-onion jam 382 00:13:07,600 --> 00:13:07,800 down on the bottom. 383 00:13:07,800 --> 00:13:08,800 down on the bottom. 384 00:13:08,800 --> 00:13:10,800 Shred our pork to order. 385 00:13:10,800 --> 00:13:12,634 Carolina gold barbecue sauce. 386 00:13:12,634 --> 00:13:14,800 Top it with the pork belly on there 387 00:13:14,800 --> 00:13:16,533 with our house-smoked cheddar. 388 00:13:16,533 --> 00:13:19,467 So the only vegetal factor that we're having here 389 00:13:19,467 --> 00:13:21,800 is the fact that there was once an onion 390 00:13:21,800 --> 00:13:23,700 and some garlic in that that you strained out. 391 00:13:23,700 --> 00:13:25,467 Yeah, I guess you're right. 392 00:13:29,800 --> 00:13:31,166 It's dynamite. 393 00:13:31,166 --> 00:13:35,100 Smoky bacon, tender pork, and I love the bacon jam. 394 00:13:35,100 --> 00:13:37,800 The sweetness you get from that, my bro, you could 395 00:13:37,800 --> 00:13:37,967 The sweetness you get from that, my bro, you could 396 00:13:37,967 --> 00:13:40,634 just pour the sauce on the napkin, wad it up. 397 00:13:42,367 --> 00:13:44,700 I was joking, saying there's no vegetal factor to it. 398 00:13:44,700 --> 00:13:46,700 I'm glad that you don't. I'm glad there's no pickle in it. 399 00:13:46,700 --> 00:13:47,700 You don't need it. 400 00:13:47,700 --> 00:13:49,467 Typically, that you have that pickle or something 401 00:13:49,467 --> 00:13:52,500 in there is you need that acidic relief. 402 00:13:52,500 --> 00:13:54,266 But in this right here, with all that flavor coming 403 00:13:54,266 --> 00:13:56,600 through that mustard, you're setting it up to win. 404 00:13:56,600 --> 00:13:58,066 Delicious sandwich. 405 00:13:58,066 --> 00:13:59,166 [server] The Pendleton Porker. 406 00:13:59,166 --> 00:14:01,634 You've got, like, these crispy bits of pork. 407 00:14:01,634 --> 00:14:04,266 And then the tartness of the mustard really helps 408 00:14:04,266 --> 00:14:05,500 the sweetness of the jam. 409 00:14:05,500 --> 00:14:06,600 Come on, get in after that. 410 00:14:06,600 --> 00:14:07,800 Release the neck, pop the jaw. There you go. 411 00:14:07,800 --> 00:14:09,100 Release the neck, pop the jaw. There you go. 412 00:14:09,100 --> 00:14:10,634 Look at that power bite. 413 00:14:10,634 --> 00:14:11,967 This is Chef Christian Gill. 414 00:14:11,967 --> 00:14:13,367 How many times were you on Guy's Grocery Games? 415 00:14:13,367 --> 00:14:14,700 [Christian] Five, six? 416 00:14:14,700 --> 00:14:17,266 -[Guy] This is a destination when you come to Cincinnati. -100%. 417 00:14:17,266 --> 00:14:18,533 I got a full slab. 418 00:14:18,533 --> 00:14:19,533 Going solo. 419 00:14:19,533 --> 00:14:22,000 The people are friendly. The hospitality is on point. 420 00:14:22,000 --> 00:14:24,066 It's a great addition to our neighborhood. 421 00:14:24,066 --> 00:14:26,166 [Guy] You really take a lot of pride. 422 00:14:26,166 --> 00:14:28,100 And I've been in barbecue for a long time. 423 00:14:28,100 --> 00:14:30,066 And everything you talk about and the way 424 00:14:30,066 --> 00:14:31,700 that you engage it, I love it, dude. 425 00:14:31,700 --> 00:14:32,533 Great job. 426 00:14:34,266 --> 00:14:36,867 Coming up, a food cart in Bend, Oregon... 427 00:14:36,867 --> 00:14:37,800 You have so much to play with, 428 00:14:37,800 --> 00:14:38,266 You have so much to play with, 429 00:14:38,266 --> 00:14:40,266 and you have really no boundaries. 430 00:14:40,266 --> 00:14:41,734 Making a tasty turn. 431 00:14:41,734 --> 00:14:43,800 Never seen tapenade on top of a tostada. 432 00:14:43,800 --> 00:14:46,600 And taking the veggie train to Flavortown. 433 00:14:46,600 --> 00:14:49,266 It's probably one of the best looking dishes 434 00:14:49,266 --> 00:14:50,634 I've ever seen come out of a food truck. 435 00:14:55,634 --> 00:14:59,634 I'm in an alley behind a market and well-known cafe 436 00:14:59,634 --> 00:15:02,800 here in town in Bend, Oregon, where a couple has built 437 00:15:02,800 --> 00:15:05,467 a kitchen inside of an old car trailer. 438 00:15:05,467 --> 00:15:08,634 The chef is originally from Oklahoma, came out here 439 00:15:08,634 --> 00:15:11,367 to find locally sourced food, and he was eating meat. 440 00:15:11,367 --> 00:15:13,467 He meets a vegan, and, well, they just set 441 00:15:13,467 --> 00:15:15,166 up shop, and they're doing it right here. 442 00:15:15,166 --> 00:15:17,166 You're going to love it. This is A Broken Angel. 443 00:15:19,467 --> 00:15:20,789 [server] One Mount Bachelor hash. 444 00:15:20,789 --> 00:15:20,867 [server] One Mount Bachelor hash. 445 00:15:20,867 --> 00:15:22,533 They serve really good vegan food. 446 00:15:22,533 --> 00:15:24,100 [man] It's like Southern comfort, 447 00:15:24,100 --> 00:15:26,100 but you don't feel heavy afterwards. 448 00:15:26,100 --> 00:15:27,634 [female server] Barbecue eggplant po'boy. 449 00:15:27,634 --> 00:15:29,700 [woman] They make everything so flavorful. 450 00:15:29,700 --> 00:15:32,166 It doesn't matter if it's vegan or not. 451 00:15:32,166 --> 00:15:34,166 [Guy] Because Oklahoma chef Richard Hull 452 00:15:34,166 --> 00:15:37,000 only started cooking vegan after moving to Bend 453 00:15:37,000 --> 00:15:39,166 and meeting partner Barbara Troyer. 454 00:15:39,166 --> 00:15:41,000 So you were a vegetarian when you came out here? 455 00:15:41,000 --> 00:15:43,634 -No, sir. -I met her, and I changed my whole life. 456 00:15:43,634 --> 00:15:45,967 I always say he turned his magical talents onto plants. 457 00:15:46,700 --> 00:15:48,467 Can I get an oaky fried rice, please? 458 00:15:48,467 --> 00:15:50,789 The oaky fried rice is artistic. 459 00:15:50,789 --> 00:15:51,467 The oaky fried rice is artistic. 460 00:15:51,467 --> 00:15:53,634 It's warm and hearty. 461 00:15:54,467 --> 00:15:55,533 [Guy] Okay, what are we making? 462 00:15:55,533 --> 00:15:58,467 The smoked turtle beans for the oaky fried rice. 463 00:15:58,467 --> 00:16:03,266 -Okay. -Cumin, chili powder, smoked paprika, garlic granules. 464 00:16:03,266 --> 00:16:04,367 [Guy] All right. 465 00:16:04,367 --> 00:16:07,734 The next thing is turtle bean is a petite black bean. 466 00:16:07,734 --> 00:16:10,467 Add the water, oregano, bay leaves, 467 00:16:10,467 --> 00:16:14,100 our house chili blend, salt, and cracked black pepper. 468 00:16:14,100 --> 00:16:15,533 Cook for about two and a half hours, 469 00:16:15,533 --> 00:16:17,266 and they're going to be ready to go. 470 00:16:17,266 --> 00:16:19,000 -What do we got next? -The rojo sauce. 471 00:16:19,000 --> 00:16:20,789 Serrano chilies in this pepper roaster. 472 00:16:20,789 --> 00:16:22,367 Serrano chilies in this pepper roaster. 473 00:16:22,367 --> 00:16:26,367 Sweet onions, organic diced tomatoes, oregano, salt, 474 00:16:26,367 --> 00:16:30,166 cracked black pepper, water, and then our charred serranos. 475 00:16:32,367 --> 00:16:33,367 That's delicious. 476 00:16:33,367 --> 00:16:34,867 -What's next? -[Richard] The verde. 477 00:16:34,867 --> 00:16:38,266 Poached tomatillos and serranos. 478 00:16:38,266 --> 00:16:41,000 Sweet onion, oregano, a little bit of water, 479 00:16:41,000 --> 00:16:43,533 -salt-- -And the cracked black. 480 00:16:43,533 --> 00:16:44,900 And that's our house green. 481 00:16:44,900 --> 00:16:45,867 Right amount of salt. 482 00:16:45,867 --> 00:16:47,266 Delicious. What do we got next? 483 00:16:47,266 --> 00:16:48,734 -[Richard] The sauerkraut. -Got it. 484 00:16:48,734 --> 00:16:50,789 [Richard] Salt the red cabbage, put it in its fermenting jar 485 00:16:50,789 --> 00:16:52,000 [Richard] Salt the red cabbage, put it in its fermenting jar 486 00:16:52,000 --> 00:16:54,900 with bay leaves, caraway, dill seed, 487 00:16:54,900 --> 00:16:57,467 mustard seed, and our saltwater brine. 488 00:16:57,467 --> 00:17:00,634 Then it usually sits four to six weeks. 489 00:17:00,634 --> 00:17:01,734 [Guy] All right, brother. 490 00:17:01,734 --> 00:17:03,800 You have got everything but the kitchen sink here, 491 00:17:03,800 --> 00:17:05,634 so walk me through this. 492 00:17:05,634 --> 00:17:10,900 [Richard] Sweet onions, poblano chilies, red chilies, tofu, zucchini, 493 00:17:10,900 --> 00:17:15,867 creminis, and then our house essence, oil, baby spinach. 494 00:17:15,867 --> 00:17:18,367 These are dill tossed tomatoes. 495 00:17:18,367 --> 00:17:20,634 -That's a big "dill" right there. -Yeah. 496 00:17:20,634 --> 00:17:20,789 And then I'm going to add my jasmine rice, 497 00:17:20,789 --> 00:17:23,000 And then I'm going to add my jasmine rice, 498 00:17:23,000 --> 00:17:24,266 the house-made kraut. 499 00:17:24,266 --> 00:17:25,467 -[Guy] You grill the kraut? -Yes. 500 00:17:25,467 --> 00:17:27,000 And I'm going to plate it. 501 00:17:27,000 --> 00:17:28,100 [Guy] Holy moly. 502 00:17:28,100 --> 00:17:31,367 Some turtle beans, finish it with the grilled kraut. 503 00:17:31,367 --> 00:17:32,900 [Guy] I don't think I've ever had grilled kraut 504 00:17:32,900 --> 00:17:34,266 on oaky fried rice. 505 00:17:34,266 --> 00:17:38,100 [Richard] House red sauce, green sauce, chives on the top. 506 00:17:38,100 --> 00:17:40,600 It's probably one of the best looking dishes 507 00:17:40,600 --> 00:17:42,066 I've ever seen come out of a food truck. 508 00:17:46,266 --> 00:17:49,734 From the beans, to the vegetable, to the crunch, 509 00:17:49,734 --> 00:17:50,789 to the creaminess of the tofu, the salsas on top. 510 00:17:50,789 --> 00:17:53,433 to the creaminess of the tofu, the salsas on top. 511 00:17:54,367 --> 00:17:56,734 We've got a little spice, a little crunch, 512 00:17:56,734 --> 00:17:58,533 a little creamy, a little acidy. 513 00:17:59,734 --> 00:18:02,000 -That's outstanding. -Thank you so much. 514 00:18:02,000 --> 00:18:03,634 The oaky fried rice. 515 00:18:03,634 --> 00:18:05,734 Just so filling and nourishing. 516 00:18:05,734 --> 00:18:08,900 With the extra kraut, it's just so good. 517 00:18:08,900 --> 00:18:11,100 [woman 1] I don't know what the seasonings are, 518 00:18:11,100 --> 00:18:13,634 but it sure makes the food delicious. 519 00:18:13,634 --> 00:18:15,700 -[Guy] So you eat meat. -I do. 520 00:18:15,700 --> 00:18:17,900 I would say this is 100 times better. 521 00:18:17,900 --> 00:18:19,100 [woman 2] It's so good. 522 00:18:19,100 --> 00:18:20,789 And you feel good after, even though it's really hearty. 523 00:18:20,789 --> 00:18:21,533 And you feel good after, even though it's really hearty. 524 00:18:21,533 --> 00:18:23,533 I've got some griddle cakes for you. 525 00:18:23,533 --> 00:18:26,634 What's unique about this is that I source 526 00:18:26,634 --> 00:18:29,367 all of our ingredients 300 miles. 527 00:18:29,367 --> 00:18:30,634 We know the farmers. 528 00:18:30,634 --> 00:18:36,000 A lot of local and organic yummy vegetables, artichokes. 529 00:18:36,000 --> 00:18:38,100 Can I get one artichoke tostada? 530 00:18:38,100 --> 00:18:40,367 Artichoke tostada is absolutely excellent. 531 00:18:40,367 --> 00:18:43,100 There's a lot going on in it. It's amazing. 532 00:18:43,100 --> 00:18:44,467 Next, we're going to start building 533 00:18:44,467 --> 00:18:46,100 the grilled artichoke tostada. 534 00:18:46,100 --> 00:18:48,533 We're going to start with enchilada warm sauce, 535 00:18:48,533 --> 00:18:50,467 sweet onion, diced tomatoes, 536 00:18:50,467 --> 00:18:50,789 the house chili blend, smoked paprika, 537 00:18:50,789 --> 00:18:52,900 the house chili blend, smoked paprika, 538 00:18:52,900 --> 00:18:55,600 -cumin... -[Guy] Oregano, salt, and pepper. 539 00:18:55,600 --> 00:18:56,967 Looks enchiladi. 540 00:18:59,900 --> 00:19:02,000 You make soup out of that. That is fantastic. 541 00:19:02,000 --> 00:19:03,100 -Thank you. -Okay, next up. 542 00:19:03,100 --> 00:19:04,266 [Richard] The olive tapenade. 543 00:19:04,266 --> 00:19:08,333 Kalamatas, Spanish olives, capers, green olives, pulse, 544 00:19:10,166 --> 00:19:12,367 And this just gets better with time as it sits here. 545 00:19:12,367 --> 00:19:13,967 -Yes, it does. -[Guy] Got it. 546 00:19:15,166 --> 00:19:16,467 How's that gonna go wrong, right? 547 00:19:16,467 --> 00:19:17,867 [Richard] The grilled tortillas are down. 548 00:19:17,867 --> 00:19:19,900 I'm gonna start with some sweet onion. 549 00:19:19,900 --> 00:19:20,789 -[Guy] Red bell pepper. -[Richard] Poblanos. 550 00:19:20,789 --> 00:19:21,600 -[Guy] Red bell pepper. -[Richard] Poblanos. 551 00:19:21,600 --> 00:19:23,634 Lemon preserved artichoke. 552 00:19:23,634 --> 00:19:26,100 The creminis. A little bit of zucchini. 553 00:19:26,100 --> 00:19:28,166 And house chili blend. Thyme. 554 00:19:28,166 --> 00:19:29,634 Sunflower oil. 555 00:19:29,634 --> 00:19:32,166 And I'm gonna hit it with a little bit of water 556 00:19:32,166 --> 00:19:34,166 to get the hydration, the oil going. 557 00:19:34,166 --> 00:19:35,367 Boom. 558 00:19:35,367 --> 00:19:37,266 I'm grabbing my tortillas. 559 00:19:37,266 --> 00:19:39,734 The smoked turtle beans. Arugula. 560 00:19:39,734 --> 00:19:41,900 Artichoke mix. Tapenade. 561 00:19:41,900 --> 00:19:44,367 Never seen tapenade on top of a tostada. 562 00:19:44,367 --> 00:19:48,166 the house verde, and then our warm enchilada. 563 00:19:48,166 --> 00:19:49,433 That's all she wrote. 564 00:19:52,166 --> 00:19:53,734 [Guy] The artichoke is money. 565 00:19:53,734 --> 00:19:55,367 I love the enchilada sauce. 566 00:19:55,367 --> 00:19:58,100 Delicious veggies, not overworked. 567 00:19:58,100 --> 00:19:59,700 I love the brininess of it. 568 00:19:59,700 --> 00:20:01,734 That's the bite I've been trying to get together. 569 00:20:01,867 --> 00:20:02,867 Mmm! 570 00:20:02,867 --> 00:20:04,333 There's a ton going on. 571 00:20:05,100 --> 00:20:07,533 Plating the artichoke tostadas. 572 00:20:07,533 --> 00:20:09,533 [woman 1] The tapenade really brought out the flavors 573 00:20:09,533 --> 00:20:12,734 -of the veggies. -[woman 2] And the warm corn tortillas 574 00:20:12,734 --> 00:20:14,467 are really good, too. 575 00:20:14,467 --> 00:20:16,533 [Richard] Enchilada short stack. 576 00:20:16,533 --> 00:20:18,533 The meals here are absolutely spectacular, 577 00:20:18,533 --> 00:20:20,266 and each one's better than the next. 578 00:20:20,266 --> 00:20:20,789 [Guy] You have so much to play with, 579 00:20:20,789 --> 00:20:21,734 [Guy] You have so much to play with, 580 00:20:21,734 --> 00:20:23,867 and you have really no boundaries. 581 00:20:23,867 --> 00:20:25,867 Your enthusiasm, your creativity, 582 00:20:25,867 --> 00:20:28,367 your sourcing is really part of the experience 583 00:20:28,367 --> 00:20:30,266 that makes the food even that much more delicious. 584 00:20:31,166 --> 00:20:32,266 -Well done. -Thank you so much, Chef. 585 00:20:32,266 --> 00:20:33,333 Excellent, man. 586 00:20:35,734 --> 00:20:38,533 So was that another righteous road trip or what? 587 00:20:38,533 --> 00:20:41,100 But don't you worry, we got plenty more joints 588 00:20:41,100 --> 00:20:42,533 to find all over this country. 589 00:20:42,533 --> 00:20:44,100 I'll be looking for you next week 590 00:20:44,100 --> 00:20:46,734 on Diners, Drive-Ins and Dives. 591 00:20:46,734 --> 00:20:49,600 It's just the way you take the time to sauce this, 592 00:20:49,600 --> 00:20:50,789 then putting it on the slate. 593 00:20:50,789 --> 00:20:51,100 then putting it on the slate. 594 00:20:51,100 --> 00:20:54,166 The creativity of making the Fieri. 595 00:20:54,166 --> 00:20:57,100 -This. You come down and get this tomorrow. -[all laughing] 596 00:20:57,100 --> 00:20:59,100 Huh? Right there, available now. 597 00:20:59,100 --> 00:21:00,066 The Fieri.