1 00:00:00,900 --> 00:00:02,166 You know, people are asking me all the time, 2 00:00:02,166 --> 00:00:04,500 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,500 --> 00:00:06,600 when you were doing Triple-D, how they doing?" 4 00:00:06,600 --> 00:00:08,367 You know, I don't know. We should check it out. 5 00:00:10,667 --> 00:00:13,500 Over the years, I've seen and tasted it all. 6 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 7 00:00:15,066 --> 00:00:17,767 But, it turns out, it was only the beginning. 8 00:00:17,767 --> 00:00:19,567 'Cause Triple-D joints have been blowing up 9 00:00:19,567 --> 00:00:21,834 and we're going back to see what's cooking. 10 00:00:23,000 --> 00:00:24,467 Like, on this trip... 11 00:00:24,467 --> 00:00:26,567 the menus may be all over the map... 12 00:00:26,567 --> 00:00:27,400 [exclaims] 13 00:00:27,400 --> 00:00:28,867 ...but the places sure aren't. 14 00:00:28,867 --> 00:00:30,266 We're so happy to share it with the world. 15 00:00:30,266 --> 00:00:32,066 [Guy] Because we've got our eyes... 16 00:00:32,066 --> 00:00:33,700 Don't wanna put my finger in that one. 17 00:00:33,700 --> 00:00:34,867 ...and our tastebuds... 18 00:00:34,867 --> 00:00:36,266 That's exactly how I like it. 19 00:00:36,266 --> 00:00:38,300 ...laser focused on the Northeast. 20 00:00:38,300 --> 00:00:39,800 And one coming to Cali soon. 21 00:00:39,800 --> 00:00:41,266 [laughs] 22 00:00:41,266 --> 00:00:43,567 [Guy] First, it's piled high hot dogs in Fairfield, Connecticut... 23 00:00:43,567 --> 00:00:46,867 I'm like, "Ah, somebody's gonna be eating really well today." 24 00:00:46,867 --> 00:00:48,567 [Guy] ...and then, we're off to Philadelphia... 25 00:00:48,567 --> 00:00:49,667 This is the next level. 26 00:00:49,667 --> 00:00:53,066 ...to sample everything from stromboli to seafood. 27 00:00:53,066 --> 00:00:55,667 Ah, this is dreamy and creamy. Dynamite. 28 00:00:55,667 --> 00:01:00,300 Familiar faces, new places and more off-the-hook flavors. 29 00:01:00,300 --> 00:01:01,934 This is Triple-D Nation. 30 00:01:08,567 --> 00:01:10,567 2008, I'm at some good friends' house, 31 00:01:10,567 --> 00:01:12,500 and they said, "We have a surprise 32 00:01:12,500 --> 00:01:14,800 coming for this big dinner we're gonna do at our house." 33 00:01:14,800 --> 00:01:17,367 Now, what comes rolling down the driveway for dinner, 34 00:01:17,367 --> 00:01:20,000 but this, the Super Duper Weenie wagon. 35 00:01:20,000 --> 00:01:23,266 I'm like, "A hot dog truck? You don't think I had enough hot dogs in my day?" 36 00:01:23,266 --> 00:01:25,000 They said, "No, you're gonna love these guys." 37 00:01:25,000 --> 00:01:26,133 And I did love 'em. 38 00:01:26,133 --> 00:01:28,667 And that's what brings us here to Fairfield, Connecticut, 39 00:01:28,667 --> 00:01:31,233 to the Super Duper Weenie world headquarters. 40 00:01:35,100 --> 00:01:36,767 Dixie, New Englander. 41 00:01:36,767 --> 00:01:39,500 Super Duper Weenie is a great hometown place. 42 00:01:39,500 --> 00:01:41,500 Even after the Triple-D episode aired, 43 00:01:41,500 --> 00:01:42,667 everything is from scratch, 44 00:01:42,667 --> 00:01:45,066 everything is made-to-order, everything's delicious. 45 00:01:45,066 --> 00:01:46,700 [woman] Two Californian hot dogs. 46 00:01:46,700 --> 00:01:50,000 [man 1] They're crispy, they're tasty, they're fresh. 47 00:01:50,000 --> 00:01:51,467 I've never had another hot dog like it. 48 00:01:51,467 --> 00:01:53,867 [Guy] And it's all thanks to Gary Zemola 49 00:01:53,867 --> 00:01:56,834 who's shouldering a pretty impressive title around here. 50 00:01:57,467 --> 00:01:58,867 So, you're the "big weenie" here? 51 00:01:58,867 --> 00:01:59,667 [laughs] 52 00:02:01,300 --> 00:02:03,000 -Dogs are dogs. -Mm-hmm. 53 00:02:03,000 --> 00:02:03,867 [Guy] There's dogs made great. 54 00:02:03,867 --> 00:02:05,367 -There's dogs made okay. -Yup. 55 00:02:05,367 --> 00:02:07,800 What has been the success of Super Duper? 56 00:02:07,800 --> 00:02:09,567 [Gary] I started making everything from scratch. 57 00:02:09,567 --> 00:02:11,467 It has not changed one bit. 58 00:02:11,467 --> 00:02:12,667 New Englander up. 59 00:02:12,667 --> 00:02:14,967 You don't find places that feature hot dogs 60 00:02:14,967 --> 00:02:18,467 from specific areas, and they're pretty accurate. 61 00:02:18,467 --> 00:02:20,200 Our top selling dog is the New Englander. 62 00:02:20,200 --> 00:02:23,166 The bacon, the sauerkraut, and I like the sweet relish a lot. 63 00:02:23,166 --> 00:02:25,300 Like a typical pickled relish, but fresh. 64 00:02:25,300 --> 00:02:27,200 [Guy] Cucumber takes a big role in this. 65 00:02:27,200 --> 00:02:28,800 Yes, the sweet cucumber relish. 66 00:02:28,800 --> 00:02:30,900 Chopped, tossed with some kosher salt. 67 00:02:30,900 --> 00:02:32,567 [Guy] Red and green bell peppers. 68 00:02:32,567 --> 00:02:35,166 Cucumbers, onions, mustard seed, 69 00:02:35,166 --> 00:02:36,867 celery seed, sugar. 70 00:02:36,867 --> 00:02:38,367 This is cider vinegar, water. 71 00:02:38,367 --> 00:02:40,166 We're gonna bring this up to a simmer, 72 00:02:40,166 --> 00:02:42,367 shut it off. I still want it a little crispy. 73 00:02:42,367 --> 00:02:43,266 [Guy] That's bananas. 74 00:02:43,266 --> 00:02:44,066 That's relish. 75 00:02:45,000 --> 00:02:46,266 And we give it a blend. 76 00:02:46,266 --> 00:02:48,367 -So, you're gonna leave a little texture to it? -Oh, yeah. 77 00:02:48,367 --> 00:02:49,834 [Guy] Now do we taste it? 78 00:02:51,166 --> 00:02:53,467 I know why the call it "relish." You relish that. 79 00:02:53,467 --> 00:02:55,000 And this is gonna go on what again? 80 00:02:55,000 --> 00:02:56,100 [Gary] The New Englander. 81 00:02:56,100 --> 00:02:58,100 So, you're starting off with a nice big slice of bacon, 82 00:02:58,100 --> 00:03:01,000 our sauerkraut, just a real good spicy brown mustard, 83 00:03:01,000 --> 00:03:01,900 sweet relish. 84 00:03:01,900 --> 00:03:02,767 [exclaims] 85 00:03:02,767 --> 00:03:04,667 [Gary] Chopped onions. There you go. 86 00:03:04,667 --> 00:03:05,367 [exhales] 87 00:03:05,367 --> 00:03:06,734 So, get ready for this. 88 00:03:10,767 --> 00:03:12,166 Wow, that's good. 89 00:03:12,166 --> 00:03:13,533 Where has that been all my life? 90 00:03:14,867 --> 00:03:16,266 We have the New Englander ready. 91 00:03:16,266 --> 00:03:18,266 [man 2] The New Englander was always my favorite, 92 00:03:18,266 --> 00:03:19,967 but I really got into the Californian, 93 00:03:19,967 --> 00:03:21,266 and that's my go-to now. 94 00:03:21,266 --> 00:03:23,166 Two Californians for Scott. 95 00:03:23,166 --> 00:03:25,667 The California dog is great, it has hot relish on it, 96 00:03:25,667 --> 00:03:26,567 very flavorful. 97 00:03:26,567 --> 00:03:28,367 That's a California you're delving into. 98 00:03:28,367 --> 00:03:31,367 It has American cheese, house-made chili, and relish. 99 00:03:31,367 --> 00:03:33,367 These have been cooked for about five to six minutes, 100 00:03:33,367 --> 00:03:34,500 get a nice crust on 'em. 101 00:03:34,500 --> 00:03:36,500 First ingredient, slice of American. 102 00:03:36,500 --> 00:03:37,767 Our house-made chili. 103 00:03:37,767 --> 00:03:39,967 First thing I've gotta do is sear off the meat, 104 00:03:39,967 --> 00:03:41,700 whole tomatoes in their juice. 105 00:03:41,700 --> 00:03:43,166 Fresh chopped green peppers. 106 00:03:43,166 --> 00:03:44,900 Onions, tomato paste, 107 00:03:44,900 --> 00:03:46,100 and our spices. 108 00:03:46,100 --> 00:03:48,600 Black pepper here, cumin, oregano 109 00:03:48,600 --> 00:03:50,800 chili powder, little chopped garlic. 110 00:03:50,800 --> 00:03:52,367 And we'll let this simmer for a little bit. 111 00:03:52,367 --> 00:03:53,900 Hour and a half to two hours. 112 00:03:53,900 --> 00:03:55,166 Chopped onion. 113 00:03:55,166 --> 00:03:56,567 House-made hot relish. 114 00:03:57,266 --> 00:03:58,367 -This is-- -Hot pepper relish. 115 00:03:58,367 --> 00:03:59,567 -Hot pepper relish? -That's correct. 116 00:03:59,567 --> 00:04:02,166 Red and green bell peppers, they've been salted 117 00:04:02,166 --> 00:04:04,367 and drained to get most of the liquid out of them. 118 00:04:04,367 --> 00:04:05,567 [Guy] So you put the onions in. 119 00:04:05,567 --> 00:04:07,500 [Gary] Water, red wine vinegar. 120 00:04:07,500 --> 00:04:09,000 Garlic cloves, fennel seed. 121 00:04:09,000 --> 00:04:10,100 Ooh, I like that move. 122 00:04:10,100 --> 00:04:11,667 -[Gary] Sugar. -[Guy] Okay. 123 00:04:11,667 --> 00:04:13,567 A quick simmer and I shut it off. 124 00:04:13,567 --> 00:04:14,567 You don't wanna mush it. 125 00:04:14,567 --> 00:04:16,166 Hot chopped pickled cherry peppers. 126 00:04:16,166 --> 00:04:18,266 This is where you get the extra heat as well as flavor. 127 00:04:18,266 --> 00:04:19,934 -Give this a shock. -And we get the party started? 128 00:04:20,800 --> 00:04:22,400 Don't wanna put my finger in that one. 129 00:04:22,400 --> 00:04:23,533 [Gary] That looks about right. 130 00:04:25,300 --> 00:04:26,133 Hmm. 131 00:04:26,700 --> 00:04:28,166 Marries together nice. 132 00:04:28,166 --> 00:04:30,533 Two Californians for Triple-D Nation. 133 00:04:31,700 --> 00:04:33,467 [Guy] Delicious. Great snap on the dog, 134 00:04:33,467 --> 00:04:34,567 toasting on the bun. 135 00:04:34,567 --> 00:04:36,367 I always think the bun doesn't get enough treatment. 136 00:04:36,367 --> 00:04:38,166 -That's been one of the signature hot dogs. -That's gotta be crushin'. 137 00:04:38,166 --> 00:04:39,000 [Gary] It is. 138 00:04:39,000 --> 00:04:40,600 [woman] Two Californian hot dogs. 139 00:04:40,600 --> 00:04:43,467 The Californian has a hot relish and a hot chili, 140 00:04:43,467 --> 00:04:46,700 and the combination together is just something you'll never have. 141 00:04:46,700 --> 00:04:49,467 Chili on the hot dog is like a thicker chili, on the sweeter side. 142 00:04:49,467 --> 00:04:52,166 The hot relish is absolutely the best. 143 00:04:52,166 --> 00:04:54,066 It's something you really gotta try. 144 00:04:54,066 --> 00:04:57,300 When I found the truck, it was back in 1991. 145 00:04:57,300 --> 00:04:59,100 We took it and gutted it, redid it. 146 00:04:59,100 --> 00:05:01,266 The truck just got to be overwhelming. 147 00:05:01,266 --> 00:05:03,166 I could not keep up. 148 00:05:03,166 --> 00:05:04,800 When I met you, you had the brick and mortar, 149 00:05:04,800 --> 00:05:06,166 -and you had the truck. -[Gary] Yup. 150 00:05:06,166 --> 00:05:07,767 All right, give me the update. Where are things? 151 00:05:07,767 --> 00:05:10,000 It's cruising right along, lot of catering going on, 152 00:05:10,000 --> 00:05:12,467 -lot of off-premise work happening right now. -[Guy] Okay. 153 00:05:12,467 --> 00:05:14,600 -How many trucks? -[Gary] Total five. 154 00:05:14,600 --> 00:05:15,900 -Five trucks? -Five. 155 00:05:15,900 --> 00:05:17,467 And one coming to Cali soon. 156 00:05:17,467 --> 00:05:18,600 [laughs] 157 00:05:18,600 --> 00:05:20,467 [man 1] Driving around, I see one of Gary's trucks, 158 00:05:20,467 --> 00:05:23,233 I'm like, "Ah, somebody's gonna be eating really well today." 159 00:05:24,567 --> 00:05:26,200 [Guy] But they're not the only ones. 160 00:05:26,200 --> 00:05:27,667 Mm-hmm. [mouths] Wow. 161 00:05:27,667 --> 00:05:30,367 If you think the dogs are drumming up all the business... 162 00:05:31,066 --> 00:05:32,000 think again. 163 00:05:32,000 --> 00:05:33,400 [Gary] Phairfield cheese steak up. 164 00:05:33,400 --> 00:05:34,200 Gary has it all. 165 00:05:34,200 --> 00:05:35,467 [Gary] Small nuggets. 166 00:05:35,467 --> 00:05:37,200 I know as an adult, you're not supposed to eat 'em, 167 00:05:37,200 --> 00:05:38,667 but I just can't resist 'em. 168 00:05:38,667 --> 00:05:40,266 Please hold. I have to take another bite. 169 00:05:40,266 --> 00:05:41,266 [laughs] "Please hold." 170 00:05:41,266 --> 00:05:43,233 -[laughing] -[Gary] Hmm! 171 00:05:45,200 --> 00:05:48,200 [Guy] It's not often that I get all the way back up to Connecticut, 172 00:05:48,200 --> 00:05:52,000 but when I do, I always check in with this top dog. 173 00:05:52,000 --> 00:05:54,300 The way you do it, the discipline you have for it, 174 00:05:54,300 --> 00:05:56,000 you don't treat it just like, "Hey, it's only a hot dog." 175 00:05:56,000 --> 00:05:57,667 You treat it like it's a hot dog 176 00:05:57,667 --> 00:06:00,266 which is an all-American iconic staple 177 00:06:00,266 --> 00:06:01,567 and it should be treated with respect, 178 00:06:01,567 --> 00:06:04,166 and I'm gonna do everything I can to make it 179 00:06:04,166 --> 00:06:06,667 -as big and bad and bodacious as I can. -Old school. Yep. 180 00:06:06,667 --> 00:06:08,000 As old school as possible. 181 00:06:08,000 --> 00:06:09,867 California dog with the French fries. 182 00:06:09,867 --> 00:06:12,500 Coming to Super Duper Weenie, there are so many options. 183 00:06:12,500 --> 00:06:14,400 From the most simple to the most complex. 184 00:06:14,400 --> 00:06:15,667 [Gary] Putting on the chili. 185 00:06:15,667 --> 00:06:18,300 I've got my favorites, and I've tried just about everything. 186 00:06:18,300 --> 00:06:19,500 I think they're all good. 187 00:06:19,500 --> 00:06:20,667 [Gary] Georgia red hot. 188 00:06:20,667 --> 00:06:22,300 Southern-style sausage. 189 00:06:22,300 --> 00:06:23,567 Little bit of our kraut. 190 00:06:23,567 --> 00:06:25,166 -You fortify it with your own little giddy up. -Right. 191 00:06:25,166 --> 00:06:27,166 [Gary] Take a little chopped bacon, a little caraway. 192 00:06:27,166 --> 00:06:29,367 I'm gonna put that right in our bowl of sauerkraut here. 193 00:06:29,367 --> 00:06:30,734 Smells good. 194 00:06:30,734 --> 00:06:32,200 It's probably one of the most widely used condiments that we have here. 195 00:06:32,200 --> 00:06:34,900 Mustard and a little bit of the homemade sweet, and there you go. 196 00:06:34,900 --> 00:06:37,867 I hope you know at home that I eat this for you. 197 00:06:37,867 --> 00:06:38,967 [Gary] I'm standing back. 198 00:06:38,967 --> 00:06:40,066 No, you're not. 199 00:06:40,066 --> 00:06:41,367 -[Gary] Okay. [sighs] -[laughs] 200 00:06:43,700 --> 00:06:45,600 -[Gary] That's hot. -[Guy] But, uh... 201 00:06:45,600 --> 00:06:47,000 But then, you get that cool relish 202 00:06:47,000 --> 00:06:48,200 -'cause it's a little bit cold... -Right, right. 203 00:06:48,200 --> 00:06:49,767 ...and sweet, counterbalancing it. 204 00:06:49,767 --> 00:06:51,767 And then, a little bit of the vinegar coming, too. 205 00:06:51,767 --> 00:06:52,600 Excellent. 206 00:06:52,600 --> 00:06:53,700 If you're gonna do it, do it right. 207 00:06:53,700 --> 00:06:54,767 That's what I wanted to do. 208 00:06:54,767 --> 00:06:57,000 Three orders small fries. 209 00:06:57,000 --> 00:06:58,100 Well, hot dogs are great, 210 00:06:58,100 --> 00:07:00,367 and then every once in a while, Gary has a special. 211 00:07:00,367 --> 00:07:02,100 So, it's not just dogs anymore. 212 00:07:02,100 --> 00:07:03,467 French fries are to die for. 213 00:07:03,467 --> 00:07:05,000 They cut 'em fresh everyday. 214 00:07:05,000 --> 00:07:06,567 I ate the cheese steak and that was great. 215 00:07:06,567 --> 00:07:08,100 My kids love the chicken fingers. 216 00:07:08,100 --> 00:07:09,400 They do great chicken fingers. 217 00:07:09,400 --> 00:07:11,867 Small nuggets for the Triple-D Nation. 218 00:07:11,867 --> 00:07:13,467 They are known for their hot dogs, 219 00:07:13,467 --> 00:07:15,000 but stay for the chicken nuggets. 220 00:07:15,000 --> 00:07:16,367 Fresh, fried-to-order. 221 00:07:16,367 --> 00:07:17,700 Chicken nuggets are awesome. 222 00:07:17,700 --> 00:07:19,166 I know as an adult, you're not supposed to eat 'em, 223 00:07:19,166 --> 00:07:20,800 but I just can't resist 'em. 224 00:07:20,800 --> 00:07:22,367 Everybody wants nuggets at a party. 225 00:07:22,367 --> 00:07:26,266 Now, we're gonna season our breadcrumbs with some thyme, garlic powder, 226 00:07:26,266 --> 00:07:28,166 black pepper, onion powder, 227 00:07:28,166 --> 00:07:29,900 cayenne pepper, salt. 228 00:07:29,900 --> 00:07:32,000 I'm gonna mix this up, and we're ready to dredge. 229 00:07:32,000 --> 00:07:34,200 This is chicken breast, all white meat here. 230 00:07:34,200 --> 00:07:35,567 Drop this in flour. 231 00:07:35,567 --> 00:07:36,867 We'll go to the egg next. 232 00:07:36,867 --> 00:07:38,567 Get those well coated with the egg. 233 00:07:38,567 --> 00:07:41,000 Now into the seasoned breadcrumbs. 234 00:07:41,000 --> 00:07:42,834 These bad boys are ready to fry. 235 00:07:44,400 --> 00:07:47,567 Sauces are honey mustard, Super Duper secret sauce, 236 00:07:47,567 --> 00:07:49,100 and homemade barbeque. 237 00:07:49,100 --> 00:07:51,066 This is our house-made barbeque sauce. 238 00:07:51,066 --> 00:07:53,400 We cook onions down for about four to six hours. 239 00:07:53,400 --> 00:07:56,266 After that we add, ketchup, Worcestershire sauce, 240 00:07:56,266 --> 00:07:58,166 brown sugar, cider vinegar, 241 00:07:58,166 --> 00:08:00,300 black pepper, red crushed pepper, 242 00:08:00,300 --> 00:08:02,233 dried mustard, molasses. 243 00:08:04,600 --> 00:08:06,567 In order to make the Super Duper sauce, 244 00:08:06,567 --> 00:08:08,767 we start with some mayonnaise, yellow mustard, 245 00:08:08,767 --> 00:08:10,500 honey, house-made barbeque, 246 00:08:10,500 --> 00:08:12,600 fresh lemon juice, horseradish. 247 00:08:12,600 --> 00:08:14,533 Blend this, and there you have it. 248 00:08:16,467 --> 00:08:17,266 [Guy] Delicious. 249 00:08:17,266 --> 00:08:18,467 The breading on the chicken's great, 250 00:08:18,467 --> 00:08:21,667 not too breaded, and the sauces are all on point. 251 00:08:21,667 --> 00:08:23,166 This is money. 252 00:08:23,166 --> 00:08:24,200 [Gary] Chicken nuggets. 253 00:08:24,200 --> 00:08:25,667 They're almost like sophisticated nugget, 254 00:08:25,667 --> 00:08:27,800 they're really fresh, they're really well made, 255 00:08:27,800 --> 00:08:28,767 and they're made-to-order. 256 00:08:28,767 --> 00:08:30,467 I love the barbeque sauce, it's homemade, 257 00:08:30,467 --> 00:08:32,100 it's definitely on the sweeter side. 258 00:08:32,100 --> 00:08:36,000 That Super Duper sauce, I don't what's in it, but it's super-duper. 259 00:08:36,000 --> 00:08:37,600 [Gary] Phairfield cheese steak up. 260 00:08:37,600 --> 00:08:40,300 Instead of just going for the ordinary, come for the extraordinary. 261 00:08:40,300 --> 00:08:41,567 Represent, brother. 262 00:08:41,567 --> 00:08:42,867 Is this what you thought was gonna happen? 263 00:08:42,867 --> 00:08:44,967 No, not by any stretch. 264 00:08:44,967 --> 00:08:46,567 [Guy] It couldn't happen to a nicer guy. 265 00:08:46,567 --> 00:08:47,667 Continued success, my friend. 266 00:08:47,667 --> 00:08:48,467 Thanks, man. 267 00:08:50,800 --> 00:08:51,700 [Guy] And coming up, 268 00:08:51,700 --> 00:08:53,800 we're off to Philly for some pasta... 269 00:08:53,800 --> 00:08:56,000 It is crab on crab on crab. 270 00:08:56,000 --> 00:08:56,767 ...pizza... 271 00:08:56,767 --> 00:08:58,000 Dynamite vibe. 272 00:08:58,000 --> 00:09:00,467 ...and legit Pennsylvanian lingo. 273 00:09:00,467 --> 00:09:02,066 Here in South Philly, we call it "gabagool." 274 00:09:07,000 --> 00:09:08,100 So, I'm here in South Philly. 275 00:09:08,100 --> 00:09:10,000 I always wanted to come here 'cause it reminded me 276 00:09:10,000 --> 00:09:12,800 of a great Italian food, lots of stories, 277 00:09:12,800 --> 00:09:13,867 lots of family, 278 00:09:13,867 --> 00:09:15,767 and I found a joint that's serving up just that. 279 00:09:15,767 --> 00:09:18,100 The place had it all when I was there in 2020. 280 00:09:18,100 --> 00:09:20,867 Mom's recipes, neighborhood vibes, 281 00:09:20,867 --> 00:09:22,867 and thankfully, nothing's changed. 282 00:09:22,867 --> 00:09:24,734 Check out Stogie Joe's. 283 00:09:27,667 --> 00:09:29,500 [employee] Antipasto salad for table one. 284 00:09:29,500 --> 00:09:31,800 I love the food here, it's amazing. 285 00:09:31,800 --> 00:09:33,367 You will always get a good meal. 286 00:09:33,367 --> 00:09:35,600 [employee] Sausage, broccoli rabe pizza coming up. 287 00:09:35,600 --> 00:09:36,600 Since they've been on Triple-D, 288 00:09:36,600 --> 00:09:38,900 everybody comes from all over. 289 00:09:38,900 --> 00:09:41,000 Once you come, you know, it is the place to be. 290 00:09:41,000 --> 00:09:43,467 -You got them perogies ready? -[employee] Coming. 291 00:09:43,467 --> 00:09:46,567 It's such a unique menu, which is crazy 'cause it's just a bar. 292 00:09:46,567 --> 00:09:48,567 [Guy] Well, not just a bar. 293 00:09:48,567 --> 00:09:51,567 Because the Leuzzi brothers are serving up a mashup 294 00:09:51,567 --> 00:09:56,100 of Italian family tradition and a bunch of street cred. 295 00:09:56,100 --> 00:09:58,667 This isn't Stogie Joe. No, this is Stogie Joe's brother. 296 00:09:58,667 --> 00:10:00,400 And Stogie Joe doesn't smoke cigars, 297 00:10:00,400 --> 00:10:01,767 but he got the name when he was a kid, 298 00:10:01,767 --> 00:10:02,867 because if you're in South Philly 299 00:10:02,867 --> 00:10:04,300 and you don't have a nickname, like... 300 00:10:04,300 --> 00:10:06,000 Well, he didn't have one, but his other brother did, 301 00:10:06,000 --> 00:10:08,266 and that's, uh, Sonny Boy and Stogie Joe, 302 00:10:08,266 --> 00:10:10,066 -and Kristian. -[laughs] 303 00:10:10,066 --> 00:10:10,967 It's all family. 304 00:10:10,967 --> 00:10:12,600 Everybody here, we treat like family. 305 00:10:12,600 --> 00:10:14,700 So that's a big part of what we do. 306 00:10:14,700 --> 00:10:16,300 And, of course, the food is fabulous. 307 00:10:16,300 --> 00:10:18,467 [Kristian] Order up, linguine with crab gravy. 308 00:10:18,467 --> 00:10:21,500 Sunday gravy was a tomato sauce for a pasta dish, correct? 309 00:10:21,500 --> 00:10:22,333 Exactly. 310 00:10:22,333 --> 00:10:24,266 -But we're gonna make it with crab. -Yep. 311 00:10:24,266 --> 00:10:26,667 So, we start with olive oil, little bit of butter, 312 00:10:26,667 --> 00:10:28,367 leeks, onion. 313 00:10:28,367 --> 00:10:29,367 [both] Celery. 314 00:10:29,367 --> 00:10:30,233 [Guy] Bay leaf. 315 00:10:30,233 --> 00:10:32,367 Garlic, peppercorn, little bit of oregano. 316 00:10:32,367 --> 00:10:33,500 Crushed red pepper. 317 00:10:33,500 --> 00:10:35,100 Some fresh parsley and thyme. 318 00:10:35,100 --> 00:10:36,467 Get that going for a few minutes. 319 00:10:36,467 --> 00:10:38,767 -[Guy] Raw but cleaned blue crabs. -[Kristian] Exactly. 320 00:10:38,767 --> 00:10:40,600 -And this is just a crab of the East Coast? -Yes. 321 00:10:40,600 --> 00:10:42,767 [Guy] Talk about great flavor and sweet. 322 00:10:42,767 --> 00:10:45,700 [Kristian] Old Bay. And then, we'll cook it for 15 minutes. 323 00:10:45,700 --> 00:10:47,266 We'll finish it with white wine 324 00:10:47,266 --> 00:10:48,667 and crushed plum tomatoes. 325 00:10:48,667 --> 00:10:49,667 -We're gonna cook it? -Yep. 326 00:10:49,667 --> 00:10:50,700 Four hours, five hours. 327 00:10:50,700 --> 00:10:51,800 -[Guy] Oh, really? -[Kristian] Yeah. 328 00:10:51,800 --> 00:10:53,467 We macerate it through a food mill. 329 00:10:53,467 --> 00:10:55,500 -[laughs] -I've never seen this. 330 00:10:55,500 --> 00:10:56,767 -[Kristian laughs] -[Guy] That's awesome. 331 00:10:56,767 --> 00:10:57,767 I'm gonna grind it up, 332 00:10:57,767 --> 00:10:59,266 -get the sauce out of it. -[Kristian] Yep. 333 00:10:59,266 --> 00:11:01,100 [Guy] The crab, all that great flavor's in the shell. 334 00:11:01,100 --> 00:11:03,367 So you get all the flavor and none of the shells. 335 00:11:03,367 --> 00:11:04,100 [Kristian] Exactly. 336 00:11:04,100 --> 00:11:05,233 This is the next level. 337 00:11:07,100 --> 00:11:08,066 [Kristian] Crab gravy, 338 00:11:08,066 --> 00:11:09,066 add the tomato. 339 00:11:09,066 --> 00:11:10,467 A little butter just to balance out. 340 00:11:10,467 --> 00:11:11,567 -Bring it up to temperature. -Okay. 341 00:11:11,567 --> 00:11:13,166 [Kristian] I'm gonna add linguine, 342 00:11:13,166 --> 00:11:13,967 and salt and pepper. 343 00:11:13,967 --> 00:11:14,967 Just coat it real nice. 344 00:11:14,967 --> 00:11:16,300 [Guy] Real nice, like that? 345 00:11:16,300 --> 00:11:17,767 [Kristian] Finish it with a little parsley. 346 00:11:17,767 --> 00:11:18,767 Extra virgin olive oil. 347 00:11:18,767 --> 00:11:19,867 And that's all she wrote. 348 00:11:22,500 --> 00:11:24,767 It is crab on crab on crab. 349 00:11:26,200 --> 00:11:27,300 Really delicious. 350 00:11:27,300 --> 00:11:29,100 [Dominick] Two linguine and crab. 351 00:11:29,100 --> 00:11:30,600 We had an influx of people come. 352 00:11:30,600 --> 00:11:34,467 They look at the menu, see Guy's picture next to, you know, the crab gravy. 353 00:11:34,467 --> 00:11:36,700 It's always a staple of mine when I come here. 354 00:11:36,700 --> 00:11:38,400 Need a little more dough on the line here. 355 00:11:38,400 --> 00:11:39,767 I've eaten everything in this place. 356 00:11:39,767 --> 00:11:41,467 The variety is insane. 357 00:11:41,467 --> 00:11:43,367 [Kristian] I got mussels coming off. 358 00:11:43,367 --> 00:11:45,266 The mussels with the white bean are amazing. 359 00:11:45,266 --> 00:11:47,066 We start with a little white wine, 360 00:11:47,066 --> 00:11:49,100 oil in the pan, little garlic, 361 00:11:49,100 --> 00:11:51,567 crushed red pepper. We add the mussels. 362 00:11:51,567 --> 00:11:53,266 Give it a little saute. 363 00:11:53,266 --> 00:11:54,667 Fresh lemon wedges. 364 00:11:54,667 --> 00:11:56,266 And we hit it with the white wine. 365 00:11:56,266 --> 00:11:57,900 Fresh parsley, herb butter. 366 00:11:57,900 --> 00:11:59,166 And we bring it together. 367 00:12:01,100 --> 00:12:03,367 Now we're gonna make our white bean salad for our mussels. 368 00:12:03,367 --> 00:12:04,467 Cannellini beans. 369 00:12:04,467 --> 00:12:05,867 Olive oil, extra virgin. 370 00:12:05,867 --> 00:12:09,000 Parsley, some garlic, lemon zest, lemon juice, 371 00:12:09,000 --> 00:12:11,567 bay leaf, salt, and white pepper, 372 00:12:11,567 --> 00:12:13,634 crushed red pepper, and red onion. 373 00:12:15,900 --> 00:12:16,767 Clam broth. 374 00:12:17,767 --> 00:12:20,166 And we just cap it, give it a few minutes. 375 00:12:21,367 --> 00:12:24,300 Gonna arrange 'em in here, get most of them out. 376 00:12:24,300 --> 00:12:25,700 We'll add the white beans. 377 00:12:25,700 --> 00:12:28,634 I'm gonna garnish it with bread, parsley. 378 00:12:29,100 --> 00:12:29,900 That's it. 379 00:12:29,900 --> 00:12:31,100 Mussels and white bean. 380 00:12:31,100 --> 00:12:33,100 It's nice and light, not too buttery. 381 00:12:33,100 --> 00:12:35,667 The mussels are always so good. It's perfect. 382 00:12:35,667 --> 00:12:37,000 There's not other places like this, 383 00:12:37,000 --> 00:12:39,266 that you could have mussels on one plate 384 00:12:39,266 --> 00:12:41,266 and then a square pizza in another plate. 385 00:12:41,266 --> 00:12:42,667 [Kristian] Stogie Joe pizza. 386 00:12:45,567 --> 00:12:46,734 [Guy] I love it. 387 00:12:46,734 --> 00:12:48,500 It's not too many ingredients for the right amount of crust. 388 00:12:48,500 --> 00:12:50,500 That's exactly how I like it. 389 00:12:50,500 --> 00:12:52,100 -Dynamite vibe. -Thank you. 390 00:12:52,100 --> 00:12:53,667 Stogie Joe pizza. 391 00:12:53,667 --> 00:12:56,100 The pizza is amazing, it's crisp, it's not greasy, 392 00:12:56,100 --> 00:12:59,266 it's not too cheesy, it's just, like, that perfect mix. 393 00:12:59,266 --> 00:13:00,667 [Kristian] Stogie Joe stromboli. 394 00:13:00,667 --> 00:13:02,867 And the stromboli, a lot of people love it. It's great. 395 00:13:02,867 --> 00:13:05,800 Stromboli is an Italian sandwich that's baked. 396 00:13:05,800 --> 00:13:09,667 Packed with pepperoni and gabagool and cheese. 397 00:13:09,667 --> 00:13:11,400 -[Kristian] We're gonna make the dough. -[Guy] Yeast. 398 00:13:11,400 --> 00:13:12,734 [Kristian] Water. 399 00:13:12,734 --> 00:13:14,100 -[Guy] High-gluten flour. -[Kristian] Yeah, we use high-gluten flour. 400 00:13:14,100 --> 00:13:15,200 How long are we gonna let this mix? 401 00:13:15,200 --> 00:13:16,667 [Kristian] Seven to ten minutes or so. 402 00:13:16,667 --> 00:13:18,000 [Guy] We're gonna let it proof. 403 00:13:18,000 --> 00:13:18,900 -Portion it out. -Yep. 404 00:13:22,000 --> 00:13:23,667 Then what I'll do is I'll cut this in half, 405 00:13:23,667 --> 00:13:24,867 this will make strombolis. 406 00:13:24,867 --> 00:13:27,467 And roll it out slightly. We put the cheese down first. 407 00:13:27,467 --> 00:13:28,867 We're using Pepper Jack. 408 00:13:28,867 --> 00:13:30,100 Genoa salami. 409 00:13:30,100 --> 00:13:32,667 Soppressata, spicy capocollo. 410 00:13:32,667 --> 00:13:34,333 Here in South Philly, we call it gabagool. 411 00:13:35,567 --> 00:13:38,367 Now we just kinda like pinwheel it, fold it over. 412 00:13:38,367 --> 00:13:40,867 We get it on a pan and we brush it olive oil. 413 00:13:40,867 --> 00:13:42,066 Little garlic powder. 414 00:13:42,066 --> 00:13:44,266 Pepper, salt, parsley. 415 00:13:44,266 --> 00:13:45,667 Takes about six to eight minutes 416 00:13:45,667 --> 00:13:47,533 and it's about 500 degrees. 417 00:13:49,967 --> 00:13:52,500 And we're serving it with our house-made tomato sauce. 418 00:13:52,500 --> 00:13:54,166 We start with extra virgin olive oil, 419 00:13:54,166 --> 00:13:56,667 chopped onions, butter, garlic. 420 00:13:56,667 --> 00:13:59,367 Sautee it for a few minutes, now add the tomato. 421 00:13:59,367 --> 00:14:01,600 Fresh basil, salt and pepper to taste. 422 00:14:01,600 --> 00:14:05,166 So after about four hours, this will be ready to serve as a dipping sauce. 423 00:14:05,166 --> 00:14:06,567 Plating up the stromboli. 424 00:14:06,567 --> 00:14:08,800 It's thin, crunchy, crispy. 425 00:14:08,800 --> 00:14:11,166 Baked perfect, it's never soggy or greasy. 426 00:14:11,166 --> 00:14:13,300 The sauce tastes like homemade. 427 00:14:13,300 --> 00:14:14,567 It's fabulous. 428 00:14:14,567 --> 00:14:16,467 Order up for the Triple-D Nation. 429 00:14:16,467 --> 00:14:17,867 To pull up to a joint 430 00:14:17,867 --> 00:14:20,900 where three brothers are celebrating their mom's recipes, 431 00:14:20,900 --> 00:14:22,800 you're in this funky old bar joint. 432 00:14:22,800 --> 00:14:25,266 -This was dynamite. Congrats, man. -[Kristian] Thank you. 433 00:14:25,266 --> 00:14:26,634 Come on down to South Philly. 434 00:14:29,767 --> 00:14:32,266 And next up, we're heading to a neighborhood pub... 435 00:14:32,266 --> 00:14:33,400 [Carolynn] It's good drinking food. 436 00:14:33,400 --> 00:14:34,667 [Guy] Good drinking food. 437 00:14:34,667 --> 00:14:37,300 ...that's pushing out both culinary classics... 438 00:14:37,300 --> 00:14:39,100 -Making chicken pot pie? -Chicken pie. 439 00:14:39,100 --> 00:14:40,266 ...and curve balls. 440 00:14:40,266 --> 00:14:41,567 Fire it up, octopus. 441 00:14:46,200 --> 00:14:48,700 So, I'm here in the Northern Liberties neighborhood of Philadelphia, 442 00:14:48,700 --> 00:14:50,867 about six blocks from Center City 443 00:14:50,867 --> 00:14:52,700 to check out a joint. Now get this, 444 00:14:52,700 --> 00:14:53,967 they were the first to be serving 445 00:14:53,967 --> 00:14:56,900 only locally made drafts in Philadelphia 446 00:14:56,900 --> 00:14:58,266 and maybe one of the first in the country. 447 00:14:58,266 --> 00:15:00,200 You think their beer program's impressive? 448 00:15:00,200 --> 00:15:01,667 Check out their menu. 449 00:15:01,667 --> 00:15:04,567 It was loaded with all the goods back in 2013, 450 00:15:04,567 --> 00:15:06,600 and they're still knocking it out of the park 451 00:15:06,600 --> 00:15:08,166 all these years later. 452 00:15:08,166 --> 00:15:09,433 This is Standard Tap. 453 00:15:13,767 --> 00:15:16,166 Grilled venison in the window. Can I get a runner? 454 00:15:16,166 --> 00:15:17,567 It's working people's food, 455 00:15:17,567 --> 00:15:19,600 but done in a really, really good way. 456 00:15:19,600 --> 00:15:20,967 The roast pork sandwich. 457 00:15:20,967 --> 00:15:24,000 Triple-D just highlighted the place so well. 458 00:15:24,000 --> 00:15:26,967 It's a meeting spot, and I think William and Paul have done a great job 459 00:15:26,967 --> 00:15:28,800 to cultivate that over the years. 460 00:15:28,800 --> 00:15:31,467 [Guy] That's because Paul Kimport and William Reed 461 00:15:31,467 --> 00:15:34,567 had a theory when they decided to open this place. 462 00:15:35,300 --> 00:15:36,867 It's more fun to eat in a bar 463 00:15:36,867 --> 00:15:38,467 than it is to drink in a restaurant, 464 00:15:38,467 --> 00:15:39,500 and that's what our passion is. 465 00:15:39,500 --> 00:15:41,900 It's great local beer and great local food. 466 00:15:41,900 --> 00:15:43,400 We had specific ideas 467 00:15:43,400 --> 00:15:46,667 about how we were gonna make it a neighborhood tavern. 468 00:15:46,667 --> 00:15:48,667 I think that's what we've always tried to bring forward. 469 00:15:48,667 --> 00:15:50,367 I have a calamari for the table. 470 00:15:50,367 --> 00:15:51,500 I love everything about the food. 471 00:15:51,500 --> 00:15:52,867 They have this chicken pie. 472 00:15:52,867 --> 00:15:55,767 That was the first dish that I've tried in Philadelphia. 473 00:15:55,767 --> 00:15:57,467 -Making chicken pot pie? -Chicken pie. 474 00:15:57,467 --> 00:15:59,266 It's not in a pot, it's molded. 475 00:15:59,266 --> 00:16:00,967 We just season them with salt and pepper 476 00:16:00,967 --> 00:16:01,967 and then we roast 'em. 477 00:16:01,967 --> 00:16:03,900 -[Guy] In the oven? -[Carolynn] In the oven. 400. 478 00:16:03,900 --> 00:16:06,000 Little over an hour. 479 00:16:06,000 --> 00:16:07,667 -I'm gonna pick 'em. -Oh, we're saving the skin? 480 00:16:07,667 --> 00:16:09,266 [Carolynn] We're saving the skin, and we're gonna save the bones, 481 00:16:09,266 --> 00:16:10,367 and we're gonna make a stock out of it. 482 00:16:10,367 --> 00:16:12,300 No bones. Wait, how did this get in there? 483 00:16:12,300 --> 00:16:13,700 -[Guy] That wasn't me. -[Carolynn] That was yours. 484 00:16:13,700 --> 00:16:14,667 [Guy] No, we... I... 485 00:16:14,667 --> 00:16:15,467 [laughs] 486 00:16:15,900 --> 00:16:17,000 Next step? 487 00:16:17,000 --> 00:16:18,400 [Carolynn] We're making the filling for chicken pie. 488 00:16:18,400 --> 00:16:20,166 -Let's hit it. -[Carolynn] Get the pan hot. 489 00:16:20,166 --> 00:16:22,667 Blended oil, quartered cremini mushrooms, 490 00:16:22,667 --> 00:16:24,867 chopped garlic, salt and pepper. 491 00:16:24,867 --> 00:16:27,567 -It's a pretty hearty dish. -It's good drinking food. 492 00:16:27,567 --> 00:16:28,400 Good drinking food. 493 00:16:28,400 --> 00:16:30,000 [Carolynn] Fresh sage and thyme. 494 00:16:30,000 --> 00:16:32,033 Parsley, and you add your mirepoix. 495 00:16:32,767 --> 00:16:33,667 [Guy whistles] 496 00:16:33,667 --> 00:16:35,000 Sweat it all down. 497 00:16:35,000 --> 00:16:36,900 -And then we add the chicken. -[Guy] Okay. 498 00:16:36,900 --> 00:16:38,567 [Carolynn] And then we add the chicken stock. 499 00:16:38,567 --> 00:16:40,700 And how long will this cook down once the stock goes in? 500 00:16:40,700 --> 00:16:42,100 [Carolynn] This will take a couple hours. 501 00:16:42,100 --> 00:16:43,600 And at the end of it cooking down, what are we gonna do? 502 00:16:43,600 --> 00:16:44,700 [Carolynn] We're gonna add a rue. 503 00:16:44,700 --> 00:16:45,834 [Guy] Now we're gonna make the pie. 504 00:16:46,400 --> 00:16:47,967 Ho, ho, ho, ho, how much... 505 00:16:47,967 --> 00:16:49,467 I wasn't trying to be Santa Claus there. 506 00:16:49,467 --> 00:16:50,900 How big is the filling in this thing? 507 00:16:50,900 --> 00:16:53,166 [Carolynn] It's, uh, little smaller than a softball. 508 00:16:53,166 --> 00:16:55,266 Grab the pastry and just stretch it over like that. 509 00:16:55,266 --> 00:16:57,367 And then you cinch it, and it's nice and sealed. 510 00:16:57,367 --> 00:17:01,000 Take a piece of puff pastry, cut a strip, 511 00:17:01,000 --> 00:17:02,734 and just twist it, and put it right on top. 512 00:17:03,567 --> 00:17:05,200 [Guy] Now, these are baked-to-order. 513 00:17:05,200 --> 00:17:07,000 -[Carolynn] We par bake them and then-- -[Guy] Par bake 'em, 514 00:17:07,000 --> 00:17:09,166 hold 'em, fire 'em up in the oven again. 515 00:17:09,166 --> 00:17:10,667 Does it come with a gravy or a sauce? 516 00:17:10,667 --> 00:17:11,934 [Carolynn] Comes with a salad underneath it. 517 00:17:12,400 --> 00:17:13,567 There you go. 518 00:17:13,567 --> 00:17:15,567 I'm dying to see this inside here. 519 00:17:16,867 --> 00:17:18,533 Aw, this is dreamy and creamy. 520 00:17:22,800 --> 00:17:24,266 Yeah, all right. 521 00:17:24,266 --> 00:17:26,000 If you like chicken pot pie, 522 00:17:26,000 --> 00:17:28,867 and you want more of the crunchy crust that you have on top, 523 00:17:28,867 --> 00:17:30,567 this is what you want. 524 00:17:30,567 --> 00:17:33,300 The chicken pie, I mean, that's been Standard Tap for over 20 years. 525 00:17:33,300 --> 00:17:37,100 It's always one of the things that people are looking for after seeing the show. 526 00:17:37,100 --> 00:17:39,266 If anybody wants to give me a little high five 527 00:17:39,266 --> 00:17:41,266 or high four. 528 00:17:42,767 --> 00:17:44,300 [employee] Beer batter blue fish. 529 00:17:44,300 --> 00:17:45,567 The menu's so robust. 530 00:17:45,567 --> 00:17:48,100 Every week, they kinda look at it and they dissect it. 531 00:17:48,100 --> 00:17:49,567 "How can we make this better?" 532 00:17:49,567 --> 00:17:51,467 [employee] Mussels and chorizo, in the window. 533 00:17:51,467 --> 00:17:53,000 One of my favorites is the mussels. 534 00:17:53,000 --> 00:17:56,867 They have a nice light flavor, but also, the chorizo comes in at the end 535 00:17:56,867 --> 00:17:58,166 and rounds it out. 536 00:17:58,166 --> 00:18:00,200 Our chorizo is made with pork shoulder. 537 00:18:00,200 --> 00:18:02,667 We add salt, thyme, and fennel, black pepper. 538 00:18:02,667 --> 00:18:04,767 Smoked Spanish paprika, garlic, 539 00:18:04,767 --> 00:18:05,900 and last, onion. 540 00:18:05,900 --> 00:18:08,500 And we'll grind that up and we'll make our chorizo. 541 00:18:08,500 --> 00:18:12,066 We'll add some onion and garlic, butter, parsley, basil, 542 00:18:12,066 --> 00:18:13,567 tarragon, and oregano. 543 00:18:13,567 --> 00:18:15,367 We'll finish it up with some white wine and lemon. 544 00:18:15,367 --> 00:18:17,266 And lastly, our wild Maine mussels. 545 00:18:17,266 --> 00:18:19,567 And once the mussels bloom, we serve. 546 00:18:19,567 --> 00:18:21,166 [employee] Mussels with chorizo. 547 00:18:21,166 --> 00:18:24,767 The mussels are fresh, a little bit of a nice perfect amount of spice to it. 548 00:18:24,767 --> 00:18:26,467 The chorizo itself is not too spicy, 549 00:18:26,467 --> 00:18:28,967 but overall, it's got a nice depth of flavor. 550 00:18:28,967 --> 00:18:30,100 Just wonderful. 551 00:18:30,100 --> 00:18:32,000 We got the grilled chicken sandwich. 552 00:18:32,000 --> 00:18:35,200 -These guys have been setting the trend for a long time. -[Guy] Really? 553 00:18:35,200 --> 00:18:36,867 -Yeah. -Trailblazers. 554 00:18:36,867 --> 00:18:38,567 [employee] Grilled venison and spelt berry risotto. 555 00:18:38,567 --> 00:18:40,900 Great food. Sometimes, you can step out 556 00:18:40,900 --> 00:18:43,667 and try something that you're not gonna get at every other place. 557 00:18:43,667 --> 00:18:46,000 It's definitely not a generic menu. 558 00:18:46,000 --> 00:18:47,166 Fire it up, octopus. 559 00:18:47,166 --> 00:18:48,767 All right, first we're making a court-bouillon. 560 00:18:48,767 --> 00:18:51,166 Water, then you add Spanish onions, 561 00:18:51,166 --> 00:18:55,000 celery, fresh grapefruit, oranges, lemons, 562 00:18:55,000 --> 00:18:58,166 garlic, bay leaf, fresh thyme and parsley. 563 00:18:58,166 --> 00:18:59,567 We're gonna let this go for a boil. 564 00:18:59,567 --> 00:19:00,867 [Carolynn] We're gonna add the octopus. 565 00:19:00,867 --> 00:19:02,266 [Guy] Nice. 566 00:19:02,266 --> 00:19:04,166 [Carolynn] We're gonna make a marinade for the octopus. 567 00:19:04,166 --> 00:19:06,166 Start with some garlic, crushed red pepper. 568 00:19:06,166 --> 00:19:07,066 [Guy] Oh! 569 00:19:07,066 --> 00:19:09,100 Little bit of celery seed, fresh parsley. 570 00:19:09,100 --> 00:19:11,000 [Guy] What's up with the red chili flake there, sunshine? 571 00:19:11,000 --> 00:19:12,000 Gotta get some heat. 572 00:19:12,000 --> 00:19:14,467 Got some, uh, fresh thyme and oregano. 573 00:19:14,467 --> 00:19:16,166 Little salt, white pepper, 574 00:19:16,166 --> 00:19:18,567 vinegar, lemon juice, olive oil. 575 00:19:18,567 --> 00:19:20,400 Blend and whisk. 576 00:19:20,400 --> 00:19:21,867 [Guy] The octapus is gonna go down. 577 00:19:21,867 --> 00:19:23,300 Are we gonna cut it before we drop it in? 578 00:19:23,300 --> 00:19:25,166 We're gonna pull it apart with our hands, you know... 579 00:19:25,867 --> 00:19:26,767 tear it apart. 580 00:19:26,767 --> 00:19:28,500 -Now I know you're serious. -[chuckles] 581 00:19:28,500 --> 00:19:31,066 -[Guy] Okay, we're done? -[Carolynn] We're done. 582 00:19:32,066 --> 00:19:33,166 So how long was this down? 583 00:19:33,166 --> 00:19:34,500 [Carolynn] Couple hours. 584 00:19:34,500 --> 00:19:37,367 [Guy] Just how it's... I mean, it literally is fall apart tender. 585 00:19:37,367 --> 00:19:39,400 Marinade up. And then, are we gonna grill it for service? 586 00:19:39,400 --> 00:19:40,734 [Carolynn] We're gonna grill it for service. 587 00:19:41,266 --> 00:19:42,266 [Guy] Some heat on there. 588 00:19:42,266 --> 00:19:45,166 Little bit of olive oil, little bit of lemon. 589 00:19:45,166 --> 00:19:46,934 -That's all she wrote? -That's all she wrote. 590 00:19:48,467 --> 00:19:50,467 Hmm. That's good. 591 00:19:50,467 --> 00:19:53,667 It's so cooked down that it's falling apart 592 00:19:53,667 --> 00:19:55,667 or it's dry. Dynamite. 593 00:19:55,667 --> 00:19:56,967 -Enjoy. -Thank you. 594 00:19:56,967 --> 00:20:00,000 Everybody comes here just to kinda relax, have a good time, 595 00:20:00,000 --> 00:20:01,266 eat a really good meal. 596 00:20:01,266 --> 00:20:03,600 A lot of places open up and they wanna be an Irish pub 597 00:20:03,600 --> 00:20:05,767 or a Belgian pub or something like that. 598 00:20:05,767 --> 00:20:07,400 We wanted to be a Philadelphia pub. 599 00:20:07,400 --> 00:20:11,200 Will and Paul are like a dynamic duo that do a great job 600 00:20:11,200 --> 00:20:13,767 opening up multiple places in the neighborhood. 601 00:20:13,767 --> 00:20:16,567 If you're looking for a good time, drinks, food, 602 00:20:16,567 --> 00:20:18,166 Standard Top is your ticket. 603 00:20:18,166 --> 00:20:19,767 I mean, this makes me wanna come to Philly. 604 00:20:19,767 --> 00:20:21,033 Congratulations. 605 00:20:22,467 --> 00:20:24,166 Can I get a Californian? 606 00:20:24,166 --> 00:20:26,800 Mussels and beans, perogies, and a salmon. 607 00:20:26,800 --> 00:20:28,667 Will, folks, that's just a few of the stories 608 00:20:28,667 --> 00:20:30,400 coming out of this Triple-D Nation. 609 00:20:30,400 --> 00:20:31,533 How long next plate? 610 00:20:32,567 --> 00:20:34,767 Nuggets going down for the Triple-D Nation. 611 00:20:34,767 --> 00:20:36,066 Stogie Joe's stromboli, up. 612 00:20:36,066 --> 00:20:38,667 Two more minutes on the mussels. 613 00:20:38,667 --> 00:20:40,667 And there are a lot more chapters in this book. 614 00:20:40,667 --> 00:20:42,000 Hey, guys, here you go. 615 00:20:42,000 --> 00:20:43,266 Got the roast pork sandwich. 616 00:20:43,266 --> 00:20:44,300 [woman] Thank you. Looks great. 617 00:20:44,300 --> 00:20:45,867 [Guy] And we're gonna get through 'em all. 618 00:20:45,867 --> 00:20:47,367 So, we'll see you next time. 619 00:20:47,367 --> 00:20:48,600 Stick your head in there and breathe. 620 00:20:48,600 --> 00:20:49,767 That'll clear you up. 621 00:20:57,100 --> 00:20:59,367 -That wasn't that bad. -No.