I'm Guy Fieri. We're rolling out, looking for America's greatest
[all] Diners, Drive-Ins and Dives!
Whoo!
[Guy] This trip,
Mic drop.
DDD is driving in all different directions.
Take us to flavor town.
Down south, we've got over the top farm to table in Alabama.
It is fine dining local cooking.
Out west,
there's a Mediterranean Middle Eastern mashup in Wyoming.
You have to call it, like, a masterpiece.
And in the northeast...
There you go!
We've got chef Christian Petroni...
Don't touch it. Don't touch it. Okay?
I can't help myself.
[Guy] ...proper pie...
A+ pizza. A+, A+.
...and a phenomenal filling up in Connecticut.
The real deal.
-You'll ship to Cali, right? -Of course.
That's all right here, right now, on Diners, Drive-Ins and Dives.
So that's my introduction to Greenwich, Connecticut.
Someone hits the front end of the Camaro.
Out of control, dude. Maniacs.
Okay. This place better be worth it. What's the story?
[Christian] My boy Randy is making incredible pies.
They're making their own bread.
They're pulling cheese every day. I love it.
Hey, I got the evidence. I found it.
Hunter, put the evidence in the car.
Do you want me to get the police report?
Hunter, put the evidence in the car.
There's witnesses. I can get the witnesses.
Hunter, put the evidence in the car.
This is Grigg Street Pizza.
Regular margherita, straight up.
-You can go anywhere for pizza, right? -Right.
But why not eat good pizza?
[man] Sausage basil.
Grigg Street is 180 from everything else we have in town.
[Guy] And since Matt, AKA Randy Watson,
and Jon Corbo grew up here,
they know what's around and exactly what's missing,
even if they can't really explain it.
It's like a neo New York, Neapolitan, well done.
I thought so. It seemed like that when I walked in.
I mean, if you got his attention,
if the Hambino Christian Petroni brings me here,
then I know it's got some swagger to it.
The ingredients are simple, fresh, they're homemade, and you can tell.
[man] Margherita, pepperoni, hot honey.
Pepperoni hot honey is the classic.
The spice, the hotness, the sweetness all combined. It's the best.
Okay. Walk us through it.
[Randy] Our pizza dough. Sourdough starter. Room temperature water.
Add that to the mixing bowl.
Water, high gluten flour.
A little salt.
Two minutes, add the oil.
-What kind of oil is this we're adding? -Olive oil.
-Bro, I thought that was motor oil. -Yeah.
-After that, it'll mix for what? -Six minutes.
Maybe throw some of that oil in the rig, am I right?
Ferment for three hours. Cut and portion.
[Guy] Go to the cooler.
-[Randy] 24 hours. -[Guy] 24 hours.
-All right. -Fresh mozzarella.
-Seriously. -Mozzarella curd. Rip it up. Hot water.
Salt. Start instantly stretching into, like, nice little ribbons.
-Once we get done with this, we're going to make the-- -Tomato sauce.
Let's get this going.
-[Randy] Organic, California tomatoes. -[Guy] Okay.
-I have some of that-- -That olive oil that is green? Yeah. Okay.
Roasted garlic, kosher salt, Sicilian oregano.
-And then the crush. -The rustic crush, correct.
Let it refrigerate, 24 hours.
And this is the same tomato sauce that we use throughout.
-All the pies. -All the pies.
Petroni says it hits.
-All right. -Hot honey.
Let's see it.
Roasted habaneros, roasted garlic.
Just a little bit of the honey in there just to get her going.
Look at that.
Nice blooming heat.
Little bit of sweetness, awesome.
I like the garlic in there.
Let's build the pie.
This is our 24 hour cold-fermented dough.
We leave it out for another six hours.
-Don't touch it. Don't touch it. -I can't help myself.
-Look at the elasticity on it, though. -[Randy] Sauce.
This cheese technique is a new one. I haven't seen this before.
Ripped basil, pepperoni, garlic oil.
-[Guy] 650. -[Randy] Eight to 10 minutes. Yeah, there it is.
So he's got mine done, Christian. Yours is still cooking.
But don't worry. He's going to take care of you.
Finish it off with that Sicilian oregano,
pecorino and that hot honey.
Listen to that crust. There you go!
That doesn't tell you everything right there, right?
Look at this.
That's stand up pie.
-Cheers. -Cheers, bubba.
That's the one.
The crust is outstanding.
It's light, it's airy, it's got good sourdough, good yeast to it.
The simple tomato sauce where tomatoes are alive and well.
A+ pizza. A+, A+.
It hits all the marks.
Pepperoni, hot honey's for you guys.
Their sauce is great.
It has the right amount of flavors,
has the right amount of spice to it.
Hot honey is, like, a revelation.
How do you describe the pizza here?
Deliciousness.
Phenomenal.
Randy's putting it all together.
I've known him as Randy for the last ten years
and, like, today, it turns out his name's Matt.
A lot of people refer to me as Randy.
How did you get Randy as a nickname?
Coming to America, let me introduce Mr. Randy Watson.
-It makes sense now. -His last name's Watson.
-Oh, I know. -My mind's blown.
Well, that's good.
We've got two parms coming to the window for you.
I came here as a pizza guy, but the problem is the sandwiches are so good,
it's tough to choose between a pizza and a sandwich.
[Randy] I've got that Philly up.
This is one of the best cheese steaks I think I've ever had.
It's perfect.
Hambino said you make cheese steaks.
Phillies.
-Like, real deal? -Real deal.
That, I will have.
Don't go anywhere. DDD in Greenwich.
If you don't burn the roof of your mouth a little bit,
then are we really eating pizza, you know?
Welcome back. DDD hanging out in Greenwich, Connecticut,
with the Hambino Christian Petroni and we're at Grigg Street Pizza.
These guys are doing pizza their way.
Drive from wherever you are, because you will not get better pizza.
[Randy] Table two.
So if I'm going to go somewhere to get good food,
you know it's going to come here
'cause I know Randy is going to take care of me.
We all know Hambino from every Food Network show,
but the first time, actually, that I get to meet the family.
This is my beautiful wife, Sheri Petroni.
This is my big boy Beau and this is Briar Rose.
We come here every Friday and get our pizza.
And I just recently discovered the Philly cheese steak.
Philly cheese steak up.
The best cheese steak I've had, honestly.
You don't have to go to Philly. It's right here in Greenwich.
I heard that you make a Philly cheese steak.
-But you make it with your own bread. -Correct.
Take us to flavor town.
-Eighteen ounce pizza dough. -Okay.
We're cutting it in half.
Form it. A little score.
-How long? -Eight to 10.
All right. What are we into?
-Marinade for the steak. -Okay.
We have Italian long hots.
You char those up a little bit? You roast them first?
You got it. Lightly chopped white onion. Peppercorns.
A little kosher salt.
Worcestershire, water. New York strip.
-How long are we going to let this marinate? -24.
And that's all she wrote.
Comes out, air dry, two, three hours.
Into the freezer. Hard enough to slice.
Okay.
-Cheese sauce. -Heavy cream, provolone piccante.
Not used enough. A good, sharp, provolone.
There's not enough good, sharp provolone.
People think provolone, the stuff they get in the packet.
But a real provolone is bada boom.
[Randy] Mozzarella and American cheese.
If you're going to get the real melt.
New York strip. We fire-roast the long hots.
Green bell pepper and we chop up some white onion.
A little pickle brine on there.
-Twenty-four. Ready to go. -[Guy] Rock and roll.
Salt and pepper.
Cheese sauce.
-And then she's just going to slide right off. -Look at that.
Give it a little tap.
Let her sit.
If that don't make you want to be a better person, man.
-Elbows out. -Looks like you know what's good.
-Elbows out. -That's it.
The meat is uber tender,
so it is Philly cheese steak 101 in terms of the texture of the meat.
I love the Italian long hot.
It's got great spice.
The fact that you charred them, I absolutely love it.
The provolone's got the bite.
You get the silkiness from the American cheese.
The whole thing that really sings,
which I can't always say about a cheese steak, is this bread.
You're going to have some bakery wars coming up here next.
It's legit, bro.
Thirty seconds, Phillies.
It's always tender. It's not greasy.
-How good's the Philly cheese steak? -Absolutely incredible.
Crunchy, really good fresh bread.
There's really no reason anymore to go to Philly just for cheese steak.
Table one, roni, table two, Italian.
You walk in here, you're getting an experience.
You're getting pizza and you're getting love and you're getting energy.
It's the best feeling ever.
This is the kind of joint everybody wants in their backyard.
-Thank you so much for having us. -You got it.
The real deal.
-You'll ship to Cali, right? -Of course.
-Good. -We've got you.
I'm out.
Up next in Mobile, Alabama...
Mmm.
...a local gem going off the beaten path.
He's a rare gift down here, without a doubt.
[Guy] W ith crawfish...
Tender, delicious
[Guy] ... quail...
Tons of flavor
[Guy] ... and cornbread.
I've seen a lot of cornbread go down, but I've never seen mayonnaise in it.
So I'm here with the one and only DDD legend, Panini Pete.
All right. Where are you taking me, bud?
Downtown Mobile, Alabama.
I got that we're in downtown. Where are you taking me to eat?
-Dude, I know how much you love southern food. -Right, right.
-I know how much you love farm to table. -Exactly.
This is the spot.
It'd better be. This is the Noble South.
[man] Blackened catfish.
Noble South stands out among the rest.
They're putting a whole lot of care into the food.
[man] Watermelon salad going to the window.
He brings a southern fusion type element. It's very unique.
[man] Shrimp and grits coming up.
The menu changes based on what's fresh and available at the farm.
[Guy] And chef Chris Rainosek has been challenging the farm to table thinking
since he opened the spot in 2014.
I like to kind of work backwards.
I don't like to decide, like, hey, I want to cook a pork chop.
Let's figure out what goes with it.
We look at the vegetables and go in the opposite way.
It's what do you see in your produce
that's really going to dictate what your menu's going to be.
Exactly.
[man] Crawfish étouffée.
Étouffée is definitely at the top of the list.
The tomato gravy over rice and fresh crawfish. It's awesome.
So shrimp stock for the étouffée. Walk me through it.
[Chris] Shrimp shells, celery, onion, carrot,
tomato paste, a little thyme,
bay leaf and black peppercorn.
-Peppercorn. That's it. -Got it.
Water, we're just going to get this up to a boil,
back down to a simmer, about an hour.
Strain it, we're good to go.
-What's up next? -Were going to do the collard greens.
Baking grease. Double up on the bacon.
-Locally sourced as well? -Yes.
Onion, chicken stock.
That's the real deal, there.
Worcestershire sauce, apple cider vinegar, hot sauce.
Brown sugar, salt and pepper.
-How long are we going to cook this down for? -45 minutes or so.
[Guy] All right. Those are working. What do we have after this?
-Southern cornbread. -Okay.
This is an heirloom cornmeal.
So we've got blue corn, red corn, yellow corn, white corn.
International corn of flavors.
-[Chris] All-purpose flour. -[Guy] AP, got it.
[Chris] Baking powder, baking soda.
-Sugar and salt. -Then we'll move on to our wets.
Eggs, mayonnaise.
What?
Eggs and oil make mayonnaise and you need eggs and oil for cornbread.
-[Chris] Then buttermilk. -[Guy] Buttermilk I'll give you.
[Chris] Wet into dry.
I've seen a lot of cornbread go down
but I've never seen mayonnaise in it.
Bacon fat into the hot cast iron.
[Chris] 40 minutes on 350.
Cooked in bacon fat.
[Chris] And that's what's going to give it crispy edges.
In your opinion, the key to the foundation of the great étouffée?
Fresh crawfish. Not overcooking it in the pan.
-Let's see it. -[Chris] Little bit of oil.
Onion, celery and pepper.
And we go in with our dark roux.
Flour and butter cooked down low and slow
until it gets a nice, dark color.
White wine, tomato paste.
[Guy] Add the shrimp stock, now.
[Chris] A little bit of, uh, hot sauce.
Worcestershire, lemon juice, salt and pepper.
Get it up to a boil. Add our crawfish,
parsley to finish.
Steamed white rice.
-It steams like it. -Steams like enough.
Thank you. You got my joke.
[Guy] Mmm.
All right. What do you think?
Any time that you can make your own shrimp stock
but the thing that I get the most of
is I really get tender, delicious crawfish.
-They're buttery. They're so good. -Yeah.
-The collard greens are next level. -Thank you.
Not cooked down so much that it's mushy.
You still get a little bite to it.
All that needs is some cornbread.
-The mayonnaise cornbread. -That's so good.
Really delicious.
-[woman] Crawfish étouffée. -Their version of it is the right amount of spiciness.
The thing I really love about the collard greens is they're crunchy.
And a big slab of cornbread with butter on it? Perfection.
-[woman] Flat iron steak. -Is this true southern food?
It's elevated southern.
It doesn't matter what's on the menu. It's going to be good.
[man] Squash blossoms.
Many options. Healthy to satisfying and savory.
I don't think there's another place locally that we can get this.
[man] Chicken fried quail.
I had the chicken fried quail. It was delicious.
The sweet and the hot sort of complement each other, really just right.
So we're going to make our chicken fried quail.
We have our birds here. We're just going to split them right down the center.
For our brine, we just really have pickle juice.
-[Guy] How long are these going to brine for? -[Chris] Overnight.
How are we going to bread the quail and fry it?
[Chris] Simple buttermilk.
And then our gluten-free flour mixture,
with a little bit of extra corn starch in it,
garlic powder, onion powder, salt and pepper, paprika.
[Guy] All right. Let her fry.
-All right. -Let her fly. You know what I mean.
What are we going to serve them with?
These are going to go with turnips.
I knew there was going to be turnips.
He's been waiting for turnips.
[Chris] Start with just some simple, roasted turnips.
A little bit of butter in the pan.
Turnips and just a little bit of salt and pepper.
And while those are working, do kind of our pickling base.
We've got sugar.
-[Guy] ACV? -[Chris] ACV.
Turmeric, star anise, black peppercorns, bay leaves, fresh thyme.
So shaved turnips get to pickling, get cooled.
-Those will be nice and crunchy and acidic. -[Chris] Yep.
Uh, we don't allow tweezers on DDD.
-I don't blame you. -It's a first, huh?
Chicken fried quail.
Pickled turnips.
And a little bit of, uh, hot honey on top of that.
Local honey, water, star anise, bay leaves, habaneros.
We'll let that go 45 minutes to an hour.
Strain it, drizzled over the top.
The brine sings through for sure.
The breading's not too much.
Very well-seasoned.
But tender. Um, most importantly, not overcooked.
And tons of flavor.
Hot honey's great. Not too hot.
A turnip, just hit with brown butter
and a little bit of salt and pepper, is very delicate.
Then this pickled turnip has its own little bite and its own little surprise.
-It is fine dining, local cooking. -Good job, man.
Pete, you want this last one? Nope? Okay.
Oh.
[man] Hot honey sauce in the quail.
Crispy on the outside, very tender on the inside.
I'm originally from southwest Georgia.
They might even have better quail here
-than the ones I'm used to. -Whoa.
[man] Deviled eggs up.
[Guy] This is downtown Mobile.
I mean, this is where the parties are.
This is where, gift shops, you name it.
And then all of a sudden you find this little joint.
He's a rare gift down here, without a doubt.
[Guy] Coming up, an international find in Cody, Wyoming.
Look at that.
Cooking up mouthwatering Middle Eastern.
Done right and just fulfilling.
And an Italian sandwich that's more than a mouthful.
Gotta do mouth stretching.
[laughing]
So, next time you're cruising to Yellowstone,
you're going through Cody, Wyoming
love this town, by the way.
Lot to do here, but you know, my jam is, what's the food scene line?
I hear about this husband and wife team
that are doing this fast, casual joint
where at least half the menu is Lebanese.
In Cody, Wyoming, I gotta check it out.
This is Sitti's Table.
Flatbread's comin' out hot.
It's just a nice little gem in the middle of our little cowboy town.
-[man] Plating a hot beef. -Everything is fresh.
And you can't get anything else like it in Cody.
You probably couldn't get anything else like it in Wyoming.
Mic drop.
The credit for this goes to husband and wife team,
Porter Koury and Jacob Scott.
We started doing more public pop-ups
and we did a lot of Middle-Eastern, Mediterranean
and the community really enjoyed it.
-What are we making tonight? -An Italian sandwich.
An Italian sandwich? What's great about it?
It's got a little pizzazz, I suppose.
I've never made pizzazz.
[man] Italian... one minute.
The sandwich has salami and ham and mortadella.
The bread is homemade, it's just out of this world.
[Guy] You're working on focaccia for the Italian sandwich?
-Yes, we are. -Hit it.
Water, yeast, sugar.
We have a lemon here.
We have some white sonora flour,
AP flour.
Let it kinda come together, let that rest.
Add the salt to it, water.
We let that sit for about a half an hour
and then we start doing folds every 30 minutes for three hours.
-Okay. -[Jacob] Then it sits in the fridge overnight.
Lets it ferment, and then the next day
we just pull it out and put it on the tray.
A little bit of olive oil, some nice niçoise olives,
-little rosemary. -[Guy] And some kosher salt.
[Jacob] And then we'll make our dimples.
Four-fifty for about 24 minutes.
We're gonna work on the giardiniera .
We're just gonna make a simple brine.
Water, white vinegar, sugar,
salt, mix that in.
Get our veggies going.
Cauliflower, red peppers.
-Organic carrots, are these local? -[Jacob] Yup.
Onions, celeries, local as well.
-[Guy] Jalapenos. -[Jacob] Garlic.
Olive oil, zaatar spice,
coriander, some fennel and black peppercorns.
Beautiful giardiniera.
As soon as that brine is hot, pour it over the top
and let it sit for a day or two.
Once this is brined, we're gonna add our...
and niçoise olives.
Next step, roasted tomatoes.
Wedged tomatoes, shallots here, garlic.
Fresh parsley, a little bit of olive oil, aged balsamic.
[Guy] Little salt and pepper.
- And then we'll go on to the roasting tray. -[Jacob] Five hundred degrees.
-Aioli. -[Jacob] Some nice eggs,
roasted garlic, bit of honey, salt.
We're starting off low.
I'm gonna drizzle a little bit of vinegar
till we get the flavor that we're looking for.
-You gotta share, you can't just taste all yourself. -Yeah. Yeah.
Awesome. Let's build this thing.
-Loaf's rested. -[Guy] Beautiful.
Garlic oil, gran biscotto,
-mortadella. -[Guy] Freshly sliced also.
Genoa salami, provolone cheese,
little bit of giard, those nice roasted tomatoes.
We like to move our cheese over here.
Going in the oven.
Dressed arugula, aioli.
-Calabrian chili honey. -[Jacob] Yeah.
Look at that!
-I'll bring the hunch out of retirement for this one. -[Jacob chuckles]
Gotta do mouth stretches.
[Guy] You can't call it an Italian sandwich.
You have to call it, like, a masterpiece.
The focaccia itself is not too chewy and not too dense.
You can carry it with that giardiniera and that aioli.
The little kiss of the Calabrian honey and that roasted tomato,
it's outstanding.
I'll eat that sandwich everyday.
[man] I need Calabrian chili to sell, please.
The focaccia bread is fluffy, light.
You're getting all these fantastic flavors.
This sandwich is amazing.
My good buddy, Aaron Davidson from Gunwerks.
I'm embarrassed to say this, this is the first time I've eaten here.
See? I show up
and I show the locals where to go eat.
It's a modern, kinda Italian-American cuisine
but also a little bit Lebanese.
I'm [speaks other language] her grandmother.
My father and mother came from Lebanon.
My mother was a excellent cook.
How's your grand-daughter doing with this restaurant?
Fabulous. I love it.
Maddie, pick up, kofta.
The kofta is just one of our favorites.
The meatball is just amazing.
-[Jacob] Kofta. -Oh, of course,
-you're gonna go old school mortar and pestle. -[Jacob] Yeah, we are.
We have coriander, cumin seed and black peppercorn.
-We've got some currant-- -[Guy] Oh, wait a second.
We're gonna use something mechanical
-to make something here? -[Jacob] Yeah.
-[exclaims] -[Jacob] Onion,
roasted garlic, eggs,
fresh garlic as well.
-Cinnamon. -[Guy] Red chili flake.
And then all of the other spice.
We're gonna let this kinda come together.
Five pounds of our lamb, five pounds of our local beef.
Here's our mixture from earlier.
Uh, fresh parsley, salt.
After it's mixed thoroughly, you let this rest.
[Guy] Form this into a little football.
[Jacob] Now parcook 'em at 425.
Just giving 'em a quick hit.
-We'll get into making the... -[Jacob] Tomato relish.
So, we have green tomatoes, cucumbers,
onion, olive oil, pepper,
fresh parsley, fresh dill, mint, fresh squeezed lemons.
[Guy] The salad's done, what do we got next?
[Jacob] Roasted garlic yogurt.
So, we have some thickened yogurt,
roasted garlic, fresh lemon zest,
lemon juice, date molasses.
Never heard of date molasses.
[Jacob] Salt, fresh parsley.
[Guy] Last but not least, the pita, we're gonna make it.
-Yes, of course. -[Guy] Of course.
[Jacob] Our yeast that's been bloomed in water,
sugar, salt,
-white sonora flour. -[Guy] AP flour.
We're gonna let this proof.
[Jacob] Let it double in size, give it a couple folds
and then it'll be ready to go.
We just gotta form it into the balls
and you bring out a hot sheet tray
-and drop it right on there? -[Jacob] Correct.
Just a real quick cook.
-[Guy] There's the puff. -[Jacob] Some yogurt.
-I'm gonna place our meatballs. -Lebanese pizza.
[Jacob] Relish, little bit of that tahini sauce,
zaatar and pomegranate molasses.
[Guy] Cracked black pepper, salt.
[Jacob] There we are.
It's dynamite. The kofta is-is nice and tender.
The tomato relish, crispy and bright.
Everything is just done right and just fulfilling.
Lamb kofta.
[woman] The lamb meatballs have so much flavor
and the garlic yogurt sauce is really subtle but really flavorful.
Their flatbread is fresh and puffy.
You should try it when it just comes out of the oven.
[man] Pick up, mezze bowl.
You try something new for the first time,
-you can trust that it's gonna be done right way. -Yes, always.
I'm gonna have to stick around and get through some more of the menu.
If you're coming to Yellowstone, you need to stop by Sitt's Table.
It's a very unassuming restaurant.
Sitti's Table, grandmother's table.
Way over what I thought I was getting.
Outstanding, bro. Thank you for having me.
So, was that just another riotous road trip or what?
But don't you worry,
we got plenty more joints to find all over this country.
I'll be looking for next week
on Diners, Drive-Ins and Dives.
-What's your favorite thing on the menu? -The Italian sandwich.
The one like I stole?
-Yes. -All right, watch this.
-There you go, just for you. -[chuckling]