Hey there! I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-Ins and Dives!
This trip...
-[inhales excitedly] -He's going crazy!
[Guy] You've seen 'em on Triple G.
You've seen 'em on TOC.
And now, they're showing off their own joints on Triple D!
I'm trying to play it cool right now, but my mouth
is just a five-alarm water drill.
[Guy] We've got chef Justin Warner
working ramen magic in Rapid City, South Dakota!
[Justin] Dude, you're gonna finish the whole bowl?
This is the greatest compliment I can get.
[Guy] And chef Antonia Lofaso
is going global in her Studio City spot!
I'll just let you eat.
-That'd be a good call. -[chuckles]
[Guy] From Japanese that's sure to please...
You hit all the marks here.
[Guy] ...to out of the park Italian.
This right here, is in the top three
best Bolognese I've ever had in my life.
That's a lights out dish.
That's all right here, right now,
on Diners, Drive-Ins and Dives!
So I'm here at Studio City, California,
and today, this is an interesting one.
You know, I have shot Diners, Drive-Ins and Dives
all over this country, out of this country,
for chefs you know and chefs you don't know.
But tonight, well, now, this one's special.
See, 'cause I'm going to a restaurant
that's owned by a very dear friend of mine.
Well, she's actually like a little sister to me.
But when I show up, doing Diners, Drive-Ins and Dives,
well, the gloves are off.
I'm not gonna pull any punches. I hope she's ready.
Actually, I'm just kidding.
This is chef Antonia Lofaso's Black Market Liquor Bar.
Ricotta gnudi for Guy.
It's kind of a mixture of casual and upscale.
Every dish tastes of another country.
Korean chicken wings for Donnie!
It just hits all the marks.
[Guy] And it should! Because chef Antonia Lofaso
learned from a lot of the greats
in New York and LA before she set out on her own.
[Antonia] I had this moment where I was, like,
I wanna do food that represents me.
[Guy] And your way of doing things is,
know everything about it, compose it to a plate, and live it.
I feel like you're my avatar.
It's like, you see me.
-Seriously! -Let's plug out hair in.
[both chuckling]
Plating hamachi crudo.
The hamachi's one of our favorites.
So you got the hot broccolini, and then you've got the cold hamachi.
It's absolutely delicious.
-We're gonna make hamachi crudo? -Yes.
So, hamachi, I'm gonna just cut it down the side...
Can you do me...here. Hold that real quick.
[laughs]
We're gonna break this down, and dice it up. That's it.
All right, next up.
[Antonia] All right, so now we're gonna make our yuzu ponzu.
First, I'm gonna smash my jalapenos.
Thai basil, just break it.
-Yuzu. -Yuzu a lot of this?
I yuzu a ton of it, actually.
Fresh orange juice.
-Tamari... -What do you use yesterday?
-[crickets chirping] -[imitates crickets]
Points on the cricket.
[Antonia] And then finishing with just a little bit of sesame oil.
Whisk, and we let it sit for two days.
-What are we working on next? -Uh, tempura batter, for the tempura crispy broccolini.
All-purpose flour. Rice flour. Corn starch.
Kosher salt.
Baking powder. Bubbles.
So once we have the right consistency for the tempura batter,
we're gonna add the broccolini, and then we can fry it.
[Guy] All right, next up?
So now, we're gonna make a shiso aioli.
Go. Shiso...
-Shiso. -I don't get it.
Like, she... she's so...whatever. Okay.
-Lime juice. -Now, you're not liming to me, are you?
-[laughs sarcastically] -[laughs obnoxiously]
Ginger, vinegar, serranoes.
-Pickled ginger. -[Guy] Got it.
[Antonia] Two cloves of garlic. Some lime zest.
-[Guy] Shiso... -You had your chance!
Gonna blend all the liquid together.
Mayonnaise in,
done.
Now, we're gonna build the dish.
It's spicy, it's lime-y.
-All right. Let's build this dish. -Let's go.
[Antonia] The yuzu ponzu to the hamachi.
Thai basil, mint.
And then it's just about building the dish.
So that shiso aioli, and then tempura broccolini.
-The fish... -I'm trying to play it cool right now,
but my mouth is just a five-alarm water drill.
Black sesame and green onion.
So what I would suggest...
...or I'll just let you eat.
-That'd be a good call. -[laughs]
-See, like, I'm actually nervous right now... -La la la la!
...for you to taste, like, a dish that I just made,
because even when you and I are on shows together,
like, we don't really, like,
you don't really taste my food all that often.
You taste it in pieces.
But, like, then I just made this for you.
Is it good? Do you like it? Do you hate me?
You think it's gross. You love it?
Try it...
You hit all the marks here.
Fresh. Eclectic.
You're giving crunchy. You're giving supple.
You're giving raw, spicy factor, sweet factor,
I mean, just check, check, check, check,
check, check, check the box.
It is delicate, and balanced.
That would compete with any Japanese restaurant
-on any level. -Thank you.
The hamachi crudo.
The tempura breading is amazing.
Nice, crisp crunch.
Little surprise broccoli in there is very good as well.
It's perfect.
[Antonia] Chicken taquitos for the patio.
The service here's great. Vibe is great.
Drinks are really good too.
Originally, when we opened up Black Market,
it was supposed to be all about craft cocktails.
-And instead, it became a well-known... -Restaurant.
Every time I walk back here, there is people in this spot.
We just come here all the time.
-[Guy] What's your favorite? -Tagliatelle Bolognese.
[smacks lips] Incredible.
[Antonia] Plating tagliatelle.
Let's completely change gears.
Yeah! Now we're gonna make Italian food.
-Right after these messages. -[gasps]
Oh, you know what I need?
-Could you throw me a towel over there? Thanks. -Yep.
-You know what I meant by throw-- -You're doing good.
-You know what, I have a very-- -Get 'em, Rocky!
[impersonating Rocky] Get right back in there! You can get 'em!
I have a very sharp knife.
[Guy] Welcome back, we're at Black Market,
uh, hanging out with the one and only, chef Antonia Lofaso.
Antonia is like my little sister.
And I'm so proud of her, I could not be more excited.
Three shrimp larb!
She is really smart when it comes to flavor.
[Antonia] Tagliatelle Bolognese!
The tagliatelle Bolognese is one of my favorites.
I kinda eat the meat first and then I finish with the pasta.
So good.
We're going to make true Bolognese.
I mean, I'm not gonna go "true Bolognese".
-We're gonna have Antonia's Bolognese. -Thank you.
-There we go. Okay. -Thank you, thank you, thank you. Okay.
[Antonia] So, a little bit of cooking oil.
Pork, veal, and beef.
And then, a little bit of pureed bacon.
Salt, black pepper,
carrot, celery, onion, tomato paste.
White wine, and then in goes the sachet.
Rosemary, thyme, peppercorns,
-bay leaves, Italian parsley. -Got it.
[Antonia] Gonna let that cook for about 20 minutes until that wine cooks down.
We're gonna remove the sachet,
and finish with the milk and rosemary.
Is all that going in there?
-All of that's going in there. Yeah. -What?
-[Guy] Now, that is... -Daring. It's bold.
-[Guy] Bolognese is done? -Bolognese is done.
-All right, next up. -[Antonia] Tomato sauce.
So, cooking oil. Chopped garlic.
San Marzano-style tomatoes.
Salt, sugar, let that cook, 90 minutes.
Now that it's cooling, I'm gonna add a sachet
of Italian parsley, and basil.
-[Guy] Next up... -We can move on to cheese stock.
-Cheese stock? -Correct.
Are you saving all your rinds from your Parmigiano Reggiano?
Parmesan, and pecorino.
[Antonia] So it's just the cheese rinds, and water.
Letting that simmer for about 20 minutes and then straining it.
-Now we're gonna put the dish together. Yeah. -Fantastic.
[Antonia] So, blooming the rosemary and a little bit of butter.
-Again? You are rosemary happy! -I know!
I'm telling you right now, just don't worry about it, I promise you, okay?
Then I add that finished Bolognese, just like that.
-Kinda brighten it up-- -Never seen this much rosemary in a pasta dish.
You're gonna see it today.
Gonna do a little bit of the tomato, and the cheese stock.
As that's reducing, we're gonna go ahead
and just drop our tagliatelle noodles into our salted water.
Let's pull the rosemary out early.
-[Guy] Finish the pasta in the sauce. -[Antonia] Always.
Once it's at a boil, and it's cooked, only then,
do you grate fresh Parmigiano Reggiano right into it.
Basil, torn, parsley, torn,
really good finishing olive oil.
All right, let's plate up.
-[Guy] More cheese. -[Antonia] Chopped parsley.
I'm making a pasta for you.
-I'm making-- -[in Italian accent] I'm making a nice!
I'm making a nice pasta for you!
[Guy] So you don't serve this with a spoon?
No!
[Guy] You just twirl enough of it on the side of the plate
or the side of the bowl. So we like that.
Antonia, this right here...
...is in the top three best Bolognese's I've ever had in my life.
And I've had the great ones.
The rosemary kiss in this, is pure genius.
Bloomed in the butter. Pulled at the right time.
It's the ghost of flavor in the dish,
the meat is broken down, the right amount of cheese.
If you sold one thing in this restaurant,
and it was that dish, you'd still have a line out the door.
That's a lights out dish.
Got your tagliatelle Bolognese.
The meat always tastes really good. The sauce isn't too salty,
not too sweet.
The noodles are great. I love the Bolognese,
and the flavor's amazing.
All right, good buddy of mine, Larry,
and anybody that likes to talk any more than my mother is Larry.
-What do you think? -I'm so glad they made it for you,
and I got a little bit on the side.
[Antonia] Fluffernutter, table six!
I love Black Market Liquor. It's not that everything is good,
or really good, everything is fantastic.
You came in the restaurant today,
and I was, like, nervous!
It's all fun and games until we get down to,
I have to come here as Guy Fieri...
-Yeah. -...from Diners, Drive-Ins and Dives.
-Yeah. -And you have to be here as chef Antonia Lofaso.
-Yeah. -The chef and owner of the restaurant.
That kinda separates everything.
Oh, a hun... I didn't realize it
until you walked through the door
and everyone's, like, "Is everyone ready?"
And I was, like, "But we're friends,
I don't know why I'm nervous right now. This is so weird."
-Friends are friends and business is business, and... -Yeah, that's so true.
[Guy] ...your business is making amazing food,
and that right there, sister, is why you do so well.
-It's outstanding. -Thank you.
-Awesome job. -[Antonia] Love you.
-Love you too. -Thank you.
[Guy] Up next, Antonia's rolling with Hunter and me
- to Rapid City, South Dakota! -[Antonia] These are mine!
[Guy] To meet up with chef Justin Warner!
Justin has more knowledge in culinary
than I think anybody I know.
[Guy] Who's filling bowls of righteous ramen...
This is, like, the perfect playground for you.
[Guy] ...and pockets of out-of-this-world ox tail!
This is in the higher echelon of awesome dumplings.
I know what's happening here. You're making me park, huh?
No, Hunter, you're gonna...Well, listen.
You're gonna park if you wanna have amazing ramen
-here in Rapid City, South Dakota. -[Antonia] Wait, wait, wait.
-Are we going to Justin Warner's new place? -[Hunter] I thought we were
-going to Mount Rushmore? -[Guy] Yes, we're going to Justin Warner,
the wild card for Food Network, TOC,
He makes the bao buns, the dumplings, and the killer ramen!
-Hope you're hungry! This is Bokujo! -I wanna eat!
[Hunter] Don't start without me!
-[Antonia] We're leaving him. -Don't leave me!
Dropping noodles for mushroom miso.
When this place opened, it was just like a dream.
Oko bun, spicy miso ramen.
It's something different. They're doing something, like, the food culture
in downtown Rapid and I think that's really important right now.
He kinda puts us on the map.
Shane-chan, do we have more shio tare?
This was my first introduction to ramen that I didn't buy
for 99 cents. [chuckles]
You come in here and you try it, you become a believer pretty quick.
-Ox tail gyoza. -Justin is just a magic man.
[Hunter] Justin has more knowledge
in culinary than I think anybody I know.
[Guy] Which helped chef Justin Warner win season 8 of Food Network Star,
and have a culinary career in New York City!
But now, he's calling South Dakota home,
with his wife, Brooke.
First, let's recognize the newest member.
-Hi, son! Oh my goodness. -[Hunter] Hi, buddy!
-You're from here? -Yep.
So we came back, planted roots,
and I said to Brooke, like, Brooke,
we need to open a lemonade stand.
And so this is the lemonade stand.
[Guy] What did the community think
when you came in and opened up a ramen house?
The support has just been absolutely overwhelming.
Every day is a good day for ramen.
[Justin] Got toppings going down on bison.
-What's your go-to order? -The bison one.
The flavor is really deep.
Every aspect is spectacular, from the noodles,
to the broth, to the bison meat.
The egg tops it all off.
-[Guy] All right, what's the game plan? -Bison bone ramen.
And for that, creatively,
-we're gonna need some bison bones. -Okay!
[Justin] First, we're gonna soak the bison bones,
and then to make sure that we have
an ample amount of gelatin,
I add chicken feet.
We're gonna soak it for 24 hours,
that's gonna pull out the myoglobin.
Myoglobin is what's gonna turn it brown.
Put them in the pot, with fresh water,
and then we're gonna put it into the walk-in oven
for another 24 hours at 275 degrees.
-Next up, chef? -[Justin] We're gonna make the shoyu tare.
In addition to being the seasoning component for the ramen,
this is also gonna season our protein that is gonna top the ramen.
-Pressure cooker, my favorite piece of equipment. -[Justin] We got some onions.
[Guy] Where did you get all your education in the world of ramen?
I started working in Japanese restaurants
when I was 18, that was 20 years ago.
I've been obsessed ever since.
-[laughter] -Why would anybody obsessed have a Japanese--
-[Justin] Japanese mayo! -[Guy] Mayo, tattooed to his arm!
[Justin] Garlic, plenty of it. Ginger.
Essence of my sweet grandmother, MSG.
-[Antonia] Oh. -My sweet...
-[all] Grandmother! --Oh, my sweet...
-Or Miss G, as it's called. -Got it.
[Justin] Plenty of kosher salt.
Mirin is gonna provide some actual aroma
or aerosolization of the bowl itself.
-Aerosolization. -You know.
-Definitely-- -Volatizing the esters.
Bro, exactly!
-He's just, he's just-- -He's so happy right now!
[all laugh]
-[Justin] Maple syrup. Not normal. -[Guy] Really?
[Justin] It's from Wisconsin,
and Maple Mike brings it to me every month.
-Very little maple-y, and a lot of sugary. -Yes.
[Justin] Plenty of black pepper,
and then we're gonna fill the cracks
with a truckload of soy sauce.
-[Guy] Well, it's not light in sodium. -No, it's true.
-Whoo! -Yeah, yeah.
[Guy] How long will this go for?
[Justin] Until it pops.
Once it starts to... [imitates bubbling]
-Does that? -[Antonia] Do that again.
[Guy and Justin beatboxing]
-[laughter] -[Guy] Once it starts to do that,
then you'll turn it off and just let it sit there,
-and cool down to room temperature? -Exactly.
-What's our next? -[Justin] Bison brisket.
-Ooh! -Fantastic. I'm excited.
[Antonia] I love bison.
-It's not as... -Thick.
...Thick in its fat as a beef brisket.
The bison is a far more ambulatory creature.
-That's what Hunter was saying on the way here. -What does that mean?
[Hunter] They move around more.
I feel like I needed to, like,
read the dictionary on the way here to the ramen job.
[Guy] Ah, Hunter and I knew.
[Justin] I need to separate the point from the flap,
so I'm just following the connective tissue there.
Done!
We've got our shoyu tare that we made.
So we're just gonna add this on top, with some water, just to cover it.
-Wrap it up! -[Justin] Yep! And we're gonna put it in the oven,
this is gonna go at 275, for seven to eight hours.
Now the egg is quintessential.
We cooked them in a single pot,
seven minutes and 20 seconds,
we put them into an aggressive ice bath.
We peel them, then we soaked them in a mixture
of brown sugar, add some water to dissolve it.
Add that to some soy sauce, float the eggs in there.
We do that overnight, and then from there,
we put it into fresh water, to stop the osmotic process.
Because you could absorb too much brown sugar soy sauce.
And it will, like, cure the center of the egg yolk
and turn it, like, saline-cooked.
-[Guy] What is our final step? -Assembly!
-[Antonia] I love this part. -Yes, me too!
[Justin] This is our shoyu tare that we made,
ginger scallion oils, so sunflower seed oil
and ginger, our broth.
I leave this just below a boil.
-And voila. -[Antonia] I love the fat bubbles.
-[Justin chuckles] -I do!
[Guy] How long do the noodles go down?
Under two minutes, depending on the starch content of the water.
[Antonia] Mm!
We're gonna do what we call "shiyage",
which is where we arrange the noodle.
This arugula's just lightly wilted, we use the microwave.
-Scallions. Antonia? -[Antonia] Thank you.
-Sunflower seeds. -I love the sunflower seeds.
-[Justin] Top it with the bison brisket. -[Antonia] Gorgeous.
Slide down. So I can get in a breathable area to consume.
This is, this is Guy. He's, like...
-Yeah. -Everyone, gonna put my hand down...
Gonna put my hand down. Look at him!
[Guy] The broth is so bomb.
It is rich. It just coats the tongue.
I love so much the wilted arugula in there.
It has that bitterness that comes through.
[Guy] Sunflower seeds are one of my favorite parts about this whole thing.
The noodles are cooked perfectly.
Nothing's overpowering another ingredient in the bowl.
-[Justin] This is the goal. -It's all balanced.
Can we just talk about the egg really quickly?
So beautifully salty.
It's got a hint of sweetness. Perfectly gummy.
What's the proper way to eat it?
[Justin] Ramen is a deeply personal affair. I leave it to you.
-For Hunter, it's face-first. -Mm-hmm!
-[Justin chuckles] -Like, I'm getting sprayed.
[Justin] The sound makes me happy.
-[Antonia] The slurping? -[Justin] I don't hear it enough.
People are too polite around here.
Dude, you're gonna finish the whole bowl, bro? Wow!
[Antonia] You're gonna make Justin cry.
This is the greatest compliment I can get.
Bison bone ramen. Pick up, please.
It's absolutely delicious.
Really tender bison that kinda just falls apart when you take a bite.
That fatty broth is just so satisfying.
Do you eat the egg slowly throughout,
or do you just, like, go for the whole egg all at once?
Well, sometimes you order two eggs,
-and you mix one in for umami... -[laughter]
And then you eat the other one with the yolk in it!
That's a great answer!
Mushroom miso. Straight outta Hokkaido, baby.
-So we're here at Bokuju... -[Justin] Bokujo.
Bokujo, Bokuji, Bokuja?
Just don't call us late for ramen.
-I'll tell you what. We can't wait to finish it. -[Antonia] Mm.
We're gonna go to commercial, when we come back,
hanging out with the wild card in South Dakota,
this is off the hook. See you in a bit!
[Antonia in distance] Guy?
-[Justin in distance] Guy? -[Hunter in distance] Hey, Dad?
[Justin in distance] Guy?
[Antonia in distance] Guy?
[Hunter] Hey, Dad? We're back.
I had a dream that I ate a whole bowl of ramen...
I didn't dream.
We're in Rapid City, South Dakota,
with the one and only wild card, Justin Warner,
and this is Bokujo.
Your ramen joint, here in downtown Rapid City,
and he is doing everything Justin Warner.
He's very knowledgeable. He's a food scientist to me.
Brekkie bun, going down.
The locals recommend this spot to anybody coming here.
We're here about once a week.
[Justin] Plating ox tail gyoza...
When it comes to the gyoza dumpling, the ox tail was perfectly cooked.
This is savory, and just a little pillow of deliciousness.
I could order ten of those, probably!
-What are we making? -We're making ox tail gyoza.
-This is my wife's recipe. -Oh!
[Guy] We have femur bone, and we have ox tail.
Do the same process that we would for the bison bone.
So we soak them,
they're gonna go into the pot with the water for 24 hours.
From there, we're going to separate out
and reserve the ox tail meat.
It's going in the stand mixer.
-It's really broken down. -[Justin] Cabbage, some scallion,
garlic, ginger, salt, soy sauce.
-[Guy] Just a touch. -[Justin] Mirin,
-a controversial amount of black pepper. -[Guy] Wow!
-The pepper with the unctuous meat. Key. -[Justin] Let's mix it up.
[Guy] Gonna let this go 24 hours,
-and let it steep into the meat? -Exactly.
-We're then gonna freeze it as well, which-- -Further breaks it down.
[Justin] So we've got our dumpling wrapper.
These guys are thick, with two c's.
I think that the heartiness of the ox tail deserves it.
So this is where we completely got off the rails
of following any Japanese culture.
Everybody is annoyed with me right now.
[Guy] Except for me, 'cause I am a dumpling junkie.
[Justin] Put 14 grams of filling in.
-I am so bad at this. -At dumpling making?
[Justin] I can barely make my bed.
-And how many pleats do you make? -[Justin] Five.
-[Hunter] How do you plead? -[Guy] The fifth.
Let me see...[gasps]
-[Antonia] That's gorgeous. -You study what you love!
-Wait a second, Justin, let me see that... -No, I don't wanna look at it!
[Justin] I don't wanna look at it!
[Guy] He's crushing the dumplings!
[Antonia] Your son is a close second!
[Justin] Wow, you went with, like, 10 pleats.
-[Antonia] Yes! -The filling!
-[Antonia] Really? -[Guy] Oh!
-[exhales excitedly] -He's going crazy!
[Antonia] We need to leave.
Is there a sauce that goes with this?
We're gonna make the gyoza sauce.
-[Guy] Love it. -[Justin] Soy sauce.
Rice wine vinegar.
-[Antonia] Mm. -Black vinegar's my other fave.
-It's like the balsamic of the East. -It is.
-[Justin] Sriracha. -Sesame oil?
-[Justin] A whisper. -And?
[Justin] One curiosity. Any guesses?
-Chicken base? -[Justin] Xanthan gum.
-Oh, d'oh, I'm sorry! Gotta tighten it up! -Little thickener, huh?
-I almost named my kid Xanthan. -[Antonia laughs]
[Justin] Increases the viscosity,
so it sticks to the dumplings better.
-Delicious. -[Hunter] Oh, that's fantastic.
[Guy] So the dumplings are frozen.
-They're steamed? -They're steamed!
-Give a little toast... Yes, yep, little kiss. -[Guy] A little kiss.
Don't forget, we have these two.
Do you see him, like, pacing back and forth?
[Hunter] He's getting closer to the pan!
-Okay, now you can start putting theirs in. -[Antonia laughs]
[Guy] Oh, you have room for one more.
[Antonia] Those look gorgeous.
[Justin] So I like to plate these upside-down,
-so that the crispy edges stay crispy. -[Guy] There you go.
-We have to get in here, Antonia. Here, take one. -I know. Justin, we get two.
[Guy] There you go!
It's feeding time. Everyone move down.
Can I use my hands?
You can do whatever you want, chef. No rules.
I like that move.
Guy just did the Macarena in a millisecond.
This is in the higher echelon of awesome dumplings.
The depth of flavor inside with the ox tail,
the amount of ginger and garlic, that you have infused into this,
and these thick wrappers are the key.
-[Justin] Yeah. -[Hunter] That's definitely the way to go.
[Guy] The emulsification of the sauce
is the genius move, of all things.
And you're right, it does stick to the dumpling better.
-This is you at your best. -These are mine!
[laughs]
-[Justin] I have more. -[Antonia] Thank you!
Dumplings in two, chef! Dumplings in two!
One more order of gyoza.
Best dumplings in town. You can't beat it.
Crispy texture, the sear on it, it's wonderful.
It's such a unique flavored sauce,
it all just comes together beautifully.
Bokujo's the place to stop.
Oko bun's getting topped...
[Guy] This is, like, the perfect playground for you.
You get so excited. I watch it in your face.
You're so amped up about it.
Seeing your wife, your child, this space, like,
it is brilliant watching people excel.
My friend, I couldn't be more proud of you.
And it was worth every bit of the voyage.
Thank you. That means a lot.
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!
I mean, when you really think about, I mean,
the pleasure and the joy that you have, I mean,
what else did you have to think about with it, Hunter?
Justin is an amazing chef, and these dumplings are fantastic.
So nice to stop by and see everybody,
-Justin, good job for you. -[all laughing]