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Hey, there.
I'm Guy Fieri
and we're rolling out
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looking for America's greatest
Diners, Drive-Ins and Dives.
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[Fieri narrating] This trip...
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I'm drowning in drool.
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...we've got amazing plates...
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The real deal right there.
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...from all over the place.
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We are in uncharted territory
right now, folks.
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There are seaside sensations
in New Jersey.
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Wow, that's gorgeous.
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A big, fast Greek menu
in Ohio.
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-He just puts magic in it.
-Yeah.
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[Fieri narrating]
And in Indianapolis...
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This guy is going next level.
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A terrific twist
on tacos and tamales.
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Delicious.
Like, eat-the-husk delicious.
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Taking 'em to the top.
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A 10.
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I don't say that very often,
but that's a 10.
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That's all right here,
right now
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on
Diners, Drive-ins and Dives.
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[theme music playing]
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So I'm here
in the Englewood neighborhood
of Indianapolis,
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and I've got a great story
for you.
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All right.
Young chef from Mexico
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lived in that building
right there.
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And she went to the
Englewood Community
Development Corporation,
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and said, "Listen,
there's an abandoned building
right over there
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that my dad and I
would love to put
a little tamale shop in."
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They have built a following.
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They are doing tamales, tacos,
you name it.
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Everybody loves it.
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This is Tlaolli.
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-[woman] Quesadilla is up.
-It's a different way
to experience Mexican food.
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-Pork asado.
-Your mind's blowing.
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You're like, "What is this?"
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One ECDC Torta.
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-How do you say it
in the first place?
-[both laughing]
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Everybody says it differently.
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[Fieri] I say, it's the house
that Carlos Hutchinson built
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with the help
of his local community
and daughter, Carla,
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who's now
a culinary instructor
in Los Angeles.
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American dream.
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Here's your turkey tamales.
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The turkey tamales,
just phenomenal.
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[woman] It's cranberry sauce
on a turkey tamale,
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and you're like,
"How does that even work?"
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All right, so ground turkey.
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[Hutchinson] Onion powder,
thyme, garlic powder,
white pepper...
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A little kosher salt.
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[Hutchinson] Water,
and we're gonna mix it.
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-Sage.
-[Fieri] And we're gonna
roast this in the oven.
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[Hutchinson] 375
for 20 minutes.
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[Fieri] Okay, so we have
the cooked turkey,
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shredded turkey breast,
what do we do next?
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[Hutchinson]
Turkey tamale salsa.
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We're gonna begin
with the fresh pepper,
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tomato powder, sour cream,
fresh red tomatoes.
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Mix the ground turkey
with this shredded turkey.
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Turkey salsa.
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Finishing with olive oil.
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-I assume
this is the cranberry sauce.
-Yeah.
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[Fieri] Olive oil and water.
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You see the oil and water
combo.
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Cranberry.
Wait until that "bloom".
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-Bloom. [chuckles]
-Bloom.
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Manzano Pepper, habanero,
roma tomatoes, sage,
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jalapeno pepper, red onions...
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-Orange peel?
-This quite different.
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Tangerine juice,
orange juice...
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Salt, black pepper.
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We'll let this cook
for 20 minutes.
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Cider vinegar,
fresh cranberry,
cilantro.
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And then blend all together.
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We're gonna do the masa.
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Olive oil, celery seed...
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Thyme, baking powder,
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-oregano, sage,
garlic powder...
-Marjoram.
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Salt, onion powder.
Mix it.
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We're ready for the machine.
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Let's get the machina.
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We are in uncharted territory
right now, folks,
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because he's gonna pack it
around the sides
with the masa,
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and then, I think,
we're gonna put the meat
right in the center of that.
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-[Hutchinson] Correct.
-[Fieri] That's our turkey.
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Wow.
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Never seen this before.
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-Now that this is done...
-We need some corn husks...
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[Fieri] That have been
soaked in water.
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[Hutchinson]
A little bit here,
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wrap the tamales,
put it in aluminum foil.
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-[Fieri] Now from here,
we'll steam them?
-[Hutchinson] Yes.
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Plate the turkey tamales,
some cranberry salsa.
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Got a little bit of cilantro,
and that's it.
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I've never had
a turkey tamale,
but it's delicious.
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Good texture
from the masa harina.
Very rustic.
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You can tell
that I like, uh,
the salsa, by the way.
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I get a little bit of spice
in the cranberry.
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I just housed
a whole tamale here
talking to you.
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Delicious.
Like, eat-the-husk delicious.
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Turkey tamale ready.
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The masa is just phenomenal.
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The cranberry salsa
is one of my favorite things
that Carlos makes.
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The pork asada tacos,
it really is just a wonderful
hidden gem.
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This is the dude,
the Englewood Community
Development Corporation.
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You guys gave them
the kick start.
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We've been very lucky
to partner with him
for about 10 years now.
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It's a good place
to build a community,
get some great food.
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Vegan birria tacos.
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They've got the best
vegan tacos in town.
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You never miss or even realize
that you're not eating meat.
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Birria, typically,
is made with goat.
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In place of the goat
we use jackfruit.
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[Fieri] Jackfruit.
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So first thing
we're gonna start off.
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[Hutchinson] Chile puya salsa.
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-Roma tomatoes, oil...
-[Fieri] Onions and garlic.
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Oregano, cumin,
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bay leaf, thyme...
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Water.
Cook everything.
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And then, we add the chilies.
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-[Fieri] We have...
-Ancho, guajillo
and puya.
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[Fieri] Hit it
with the immersion blender
for a long time.
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-[Hutchinson] This is vinegar.
-Got it.
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Jackfruit, paprika.
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Because if that was cayenne,
I was gonna be scared.
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[Hutchinson] Onion powder...
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Salt, oregano, garlic powder,
bay leaf and rosemary...
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You can smell that from here.
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[Hutchinson] ...cumin, thyme.
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-So this is the house paste.
-Yes.
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-Delicious.
-[Hutchinson] Mix it.
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-The oil is going into this.
-Thank you.
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Cook it for...
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-Roasted plantains.
-Yes.
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Onion powder, salt,
white pepper...
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-So this gets mixed
with the jackfruit.
-[Hutchinson] Yes.
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Little bit of chili paste.
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Put it in the oven
for 15 minutes.
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The party continues.
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Prepare the mushrooms.
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[Fieri] So you've got
oyster mushrooms
and the white button...
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-[Hutchinson]
Oiled with onions and garlic.
-Garlic.
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This guy's going next level.
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-Now we're gonna roast
this up...
-[Hutchinson] 15 minutes.
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Combine our mushroom
with the jackfruit,
chili paste
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and birria is done.
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All right,
so the last thing
we're gonna make?
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[Hutchinson] The consomme.
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Whole tomatoes, onion,
garlic and jalapeno.
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-The chili paste
that we made earlier.
-That we made earlier.
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-Tomato paste, cinnamon
and clove.
-[Fieri] Okay.
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-[Hutchinson] Salt...
-Got it.
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-[Hutchinson] Cumin.
-What's in the sachet?
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-[Hutchinson] Marjoram,
bay leaf...
-Okay.
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[Hutchinson] ...and thyme.
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We'll cook that down,
take that out,
and then puree that.
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[Hutchinson] Correct.
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We're gonna make
our birria tacos.
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The tortillas, canola oil,
guajillo powder.
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Well, he really thinks through
all this.
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Vegan cheese. Look at that.
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A little bit of pickle.
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Fold it like this
and present it,
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and put a little bit of lime
on it.
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[Fieri whistling]
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I'm speechless.
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That's better than 80%
of the birria tacos I've had.
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There is so much flavor,
so many great textures.
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The mushroom is the winner.
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The consomme dip.
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A 10.
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I don't say that very often,
but that's a 10.
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Thank you so much.
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Vegan birria.
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Have you had
birria tacos before?
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They were one of my favorites.
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-Ah, yes.
-You got it with meat,
and you got it with Jackfruit.
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I prefer these.
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[man] The crispiness
on the outside of the shell
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and then, like,
the softness on the inside.
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-[Fieri] On a 1-10 scale?
-Above 10.
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-[Fieri] Carlos gets a...
-100%
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Tortas.
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I come, like at least
once a week now.
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I can't stop coming.
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Not a normal person
who sees this.
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You were born a chef.
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-Congratulations.
-Thank you so much.
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[Fieri narrating] Coming up
in Bradley Beach,
New Jersey.
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-I wave the flag, bud.
-[chuckles softly]
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[Fieri narrating] A funky spot
going crazy with the clams.
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I'm gonna be buried
in this dish.
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And into overdrive
with the bird.
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The flavor explosion
that is going on
inside of this dish
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is next level, bro.
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[upbeat music playing]
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I'm here at Bradley Beach,
New Jersey,
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right down the street
from Asbury Park
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to check out a restaurant
that fits right into
the Triple D mold.
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We're looking
for authenticity,
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we're looking
for a great story
and dynamite food.
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I hear the chef is on the line
every night, six days a week.
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He's writing his own menu,
he's doing things his way
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and everything
is scratch made.
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Would be a great name
for a restaurant.
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This is Skratch Kitchen.
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Pick up one Beans and Shrooms.
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Skratch Kitchen
is definitely the place to go.
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The food is fresh.
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Everything is made
with love and passion.
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Let the tomatoes do the magic.
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JT is just a phenomenal chef.
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[Fieri] That's JT Dunn,
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who opened this spot
after years of drifting
in and out of the industry.
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-So you finished
marine biology...
-With a degree.
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...jumped ship
and went into restaurant.
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For 37 years.
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I took a break 14 years ago,
but I started
to get the itch again.
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-Right back in, baby.
-Yeah.
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-All right.
What are we making today?
-Cajun clams.
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-[Fieri] Cajun clams
in New Jersey?
-Yes.
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Picking up one Cajun clams.
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It's got cherry tomatoes,
andouille sausage
and cannellini beans.
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It's more than an appetizer.
It's a great dish.
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We're gonna make
a homemade clam stock.
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-These are huge.
-Yeah.
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Big clams, big juice.
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Celery, carrots,
fresh lemon,
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onion, a little bay leaf
and some agua
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and we'll let that go
until the clams open
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and the stock's ready to use,
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and then we'll strain it.
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-What are we doing next?
-Overnight tomatoes.
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Garlic, fresh rosemary
and cherry tomatoes
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finished with extra virgin
olive oil.
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This goes into the oven
that gets turned off
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and the pilot light
cooks these tomatoes.
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-It's a slow poach.
-[Fieri] Got it.
240
00:09:13,667 --> 00:09:15,467
Now we're gonna make
roasted garlic
241
00:09:15,467 --> 00:09:17,467
-and rosemary infused
flatbreads.
-Let's see it.
242
00:09:17,467 --> 00:09:21,567
[Dunn] All purpose flour,
yeast, salt, sugar, rosemary.
243
00:09:21,567 --> 00:09:24,667
And then we're gonna use
the roasted garlic
from our overnight tomatoes.
244
00:09:24,667 --> 00:09:25,800
Water and oil.
245
00:09:25,800 --> 00:09:27,500
-You put the water
and the oil together.
-[Dunn] Yes.
246
00:09:27,500 --> 00:09:29,000
You got to cut down
on the workload.
247
00:09:29,000 --> 00:09:31,166
That's your way
of cutting down
on the workload?
248
00:09:31,166 --> 00:09:32,266
-[Dunn] Yep.
-Wow.
249
00:09:32,266 --> 00:09:33,767
[Dunn] Proof
for an hour and a half.
250
00:09:33,767 --> 00:09:35,600
So you just roll it out,
251
00:09:35,600 --> 00:09:38,166
-and we fry it up.
-[Fieri] That's gorgeous.
252
00:09:38,166 --> 00:09:39,467
[Dunn] Now we're gonna make
seasoned breadcrumbs.
253
00:09:39,467 --> 00:09:40,900
It is the season
of breadcrumbs.
254
00:09:40,900 --> 00:09:43,100
[Dunn] Fresh parsley,
granulated garlic,
255
00:09:43,100 --> 00:09:45,967
oregano, parmigiano cheese,
salt,
256
00:09:45,967 --> 00:09:46,834
a little bit of pepper.
257
00:09:46,834 --> 00:09:49,867
Extra virgin olive oil,
unsalted butter.
258
00:09:49,867 --> 00:09:51,767
-Breadcrumbs are gonna go in.
-[Fieri] All right.
259
00:09:51,767 --> 00:09:53,700
-[Dunn] Now we're gonna
assemble our Cajun clams.
-[Fieri] Okay.
260
00:09:53,700 --> 00:09:57,300
Start off
with a little olive oil
andouille sausage, garlic.
261
00:09:57,300 --> 00:09:58,567
The clams are free,
262
00:09:58,567 --> 00:10:00,567
-but the breath mints
are, like, 80 bucks.
-[chuckles softly]
263
00:10:00,567 --> 00:10:03,567
Add our clams,
our overnight tomatoes,
264
00:10:03,567 --> 00:10:06,266
basil, butter,
scallions, cannellini beans.
265
00:10:06,266 --> 00:10:08,767
Season with a little
salt and pepper,
266
00:10:08,767 --> 00:10:10,767
and then we're gonna deglaze
with a little white wine.
267
00:10:10,767 --> 00:10:12,166
Add some clam stock.
268
00:10:12,166 --> 00:10:13,700
That's how
the whole party started.
269
00:10:14,100 --> 00:10:15,767
Wait for the clams to pop.
270
00:10:15,767 --> 00:10:17,567
[Fieri] I'm gonna be buried
in this dish.
271
00:10:17,567 --> 00:10:20,467
[Dunn] Fresh parsley,
our seasoned,
toasted breadcrumbs.
272
00:10:20,467 --> 00:10:21,800
I'm drowning in drool.
273
00:10:21,800 --> 00:10:23,000
[Dunn] And our flatbread.
274
00:10:23,000 --> 00:10:25,367
-Is this an appetizer?
-This is an appetizer.
275
00:10:25,367 --> 00:10:27,800
-[Fieri] For 18 people?
-[Dunn chuckles softly]
276
00:10:27,800 --> 00:10:29,800
Look at that money-bite.
277
00:10:32,867 --> 00:10:33,867
[sighing] Oh!
278
00:10:33,867 --> 00:10:35,867
[chuckles softly]
279
00:10:35,867 --> 00:10:38,266
-I wave the flag, bud.
-[chuckles softly]
280
00:10:38,266 --> 00:10:43,000
[Fieri] I couldn't figure out
why, in a Jersey Shore joint,
281
00:10:43,000 --> 00:10:46,567
you were putting something
on the menu that was Cajun.
282
00:10:46,567 --> 00:10:50,600
But the reality of it is
this is, like,
next-level ridiculous.
283
00:10:51,166 --> 00:10:54,266
Honestly, have I lived here,
284
00:10:54,266 --> 00:10:58,066
I would be here at least once,
if not twice a week,
just for that dish.
285
00:10:58,066 --> 00:10:59,767
-It's outstanding.
-Thank you.
286
00:10:59,767 --> 00:11:01,166
[woman] Cajun clams for you,
Miss.
287
00:11:01,166 --> 00:11:02,200
Do you enjoy clams?
288
00:11:02,200 --> 00:11:03,233
Um... yes.
289
00:11:03,233 --> 00:11:05,600
-How does the chef
prepare them here?
-Awesome.
290
00:11:05,600 --> 00:11:08,367
I can't believe
everything that's in there.
It's just so much.
291
00:11:08,367 --> 00:11:10,500
The clams,
they are cooked perfectly.
292
00:11:10,500 --> 00:11:12,600
It's nice and light.
It's fresh.
293
00:11:12,600 --> 00:11:16,800
-And the bread...
-She's buried the bread
down into the sauce.
294
00:11:16,800 --> 00:11:19,000
So if you're a local,
you're in the know,
295
00:11:19,000 --> 00:11:20,900
-you know where to go.
-Oh, yeah.
Our little gem.
296
00:11:21,467 --> 00:11:23,367
Octopus coming up.
297
00:11:23,367 --> 00:11:25,767
When you got out of business,
why did you get out
of the game?
298
00:11:25,767 --> 00:11:28,000
I was in a really bad place.
I had to get my head right.
299
00:11:28,000 --> 00:11:31,000
Now I have 12 years
of sobriety.
300
00:11:31,000 --> 00:11:32,767
I wanted to do it
from a different approach.
301
00:11:32,767 --> 00:11:34,000
And you say,
"I want back in"
302
00:11:34,000 --> 00:11:35,767
-because
this is your first love.
-Right.
303
00:11:35,767 --> 00:11:36,634
-[Fieri] Congratulations.
-Thanks.
304
00:11:36,634 --> 00:11:38,400
Okay, 'cause that's not
an easy journey.
305
00:11:38,400 --> 00:11:39,867
J's amazing, truly.
306
00:11:39,867 --> 00:11:41,266
Plating up andouille.
307
00:11:41,266 --> 00:11:43,200
Don't go anywhere, folks.
This guy's gonna make more.
308
00:11:43,200 --> 00:11:45,200
Can I get some more bread
and some pasta?
309
00:11:48,300 --> 00:11:49,767
-How many of these
do we go through a day?
-15 to 20.
310
00:11:49,767 --> 00:11:50,800
Guess what. Newsflash.
311
00:11:50,800 --> 00:11:51,867
You're gonna be making more.
312
00:11:51,867 --> 00:11:52,867
[chuckles softly]
313
00:11:52,867 --> 00:11:54,500
You know, I'm gonna
get this text from him...
314
00:11:54,500 --> 00:11:55,567
"Hey, Guy.
315
00:11:55,567 --> 00:11:57,500
I made 150 flatbreads today."
316
00:11:57,500 --> 00:11:59,133
[both laugh]
317
00:12:01,000 --> 00:12:03,900
Welcome back, Triple D
hanging out in Bradley Beach.
318
00:12:03,900 --> 00:12:05,066
This is Chef JT
319
00:12:05,066 --> 00:12:07,100
and his joint
is called Skratch Kitchen.
320
00:12:07,100 --> 00:12:08,700
Searing off my eggplant.
321
00:12:08,700 --> 00:12:10,567
He does get
the freshest ingredients
322
00:12:10,567 --> 00:12:12,800
pastas, sea foods, his meat.
323
00:12:12,800 --> 00:12:14,066
-Puts his heart on the plate.
-[woman] Yes.
324
00:12:14,066 --> 00:12:16,567
I love this food.
It is awesome.
325
00:12:16,567 --> 00:12:17,634
Bringing up a Chicken Savoy.
326
00:12:17,634 --> 00:12:19,967
[woman] One of my favorites
is the Chicken Savoy.
327
00:12:19,967 --> 00:12:23,100
It's got a beautiful crust
of parmesan and garlic.
328
00:12:23,100 --> 00:12:26,700
Sweet peppers, hot peppers.
It's plated beautifully.
329
00:12:26,700 --> 00:12:27,900
-[Fieri] Hit it, chef.
-All right.
330
00:12:27,900 --> 00:12:29,500
So first we're gonna make
our garlic rub.
331
00:12:29,500 --> 00:12:32,767
A little olive oil,
fresh chopped garlic,
Sicilian oregano,
332
00:12:32,767 --> 00:12:36,000
garlic pepper, salt
and some Parmigiano Reggiano.
333
00:12:36,000 --> 00:12:37,100
Mix this up.
334
00:12:37,100 --> 00:12:38,667
-Chicken thighs.
-[Fieri] Skin on
335
00:12:38,667 --> 00:12:40,700
because the skin
is the real key
to this whole thing.
336
00:12:40,700 --> 00:12:43,166
Got a nice hot pan.
Skin side up.
337
00:12:43,166 --> 00:12:46,166
-So we can finish
skin side down...
-Correct.
338
00:12:46,166 --> 00:12:47,767
[Fieri] ...to really get it
super crispy.
339
00:12:47,767 --> 00:12:49,066
Three thighs?
340
00:12:49,066 --> 00:12:50,100
Your restaurants by the beach,
341
00:12:50,100 --> 00:12:51,867
-not in a Lumberjack village.
-[chuckles softly]
342
00:12:51,867 --> 00:12:52,934
I cook like I eat.
343
00:12:53,500 --> 00:12:54,700
[Fieri] Oh.
Look at that color.
344
00:12:54,700 --> 00:12:57,367
Drain the oil
and pop it in the oven.
345
00:12:57,367 --> 00:12:59,867
-Eight to ten minutes,
we're gonna finish the dish.
-Got it.
346
00:12:59,867 --> 00:13:02,567
[Dunn] We're gonna make
a balsamic reduction
for the chicken.
347
00:13:02,567 --> 00:13:04,266
We're gonna take
our balsamic vinegar
348
00:13:04,266 --> 00:13:06,266
and brown sugar
and our bay leaf
349
00:13:06,266 --> 00:13:09,166
cook it for a few hours.
350
00:13:09,166 --> 00:13:10,600
All right,
so we're out of the oven.
351
00:13:10,600 --> 00:13:12,100
Continue to cook a little bit.
352
00:13:12,100 --> 00:13:13,467
We're gonna add
a little bit of butter,
353
00:13:13,467 --> 00:13:16,467
fresh garlic mixture,
and a little bit
of brown sugar.
354
00:13:16,467 --> 00:13:19,266
And then we take
our vinegar peppers
and our hot cherry peppers.
355
00:13:19,266 --> 00:13:21,300
We deglaze
with red wine vinegar.
356
00:13:21,300 --> 00:13:23,300
[Fieri] Again, one of those
lacking flavor dishes
357
00:13:23,300 --> 00:13:24,867
that they make here
at Skratch Kitchen.
358
00:13:24,867 --> 00:13:26,367
[Dunn] Parmigiano cheese,
359
00:13:26,367 --> 00:13:29,233
and then we put it
in the salamander
and crisp it up.
360
00:13:30,300 --> 00:13:31,867
And then,
I pour in on top.
361
00:13:31,867 --> 00:13:34,400
Finish with homemade
balsamic reduction.
362
00:13:35,100 --> 00:13:36,900
-It's like an inferno.
-[chuckles softly]
363
00:13:40,800 --> 00:13:42,066
There's vinegar in there.
364
00:13:42,066 --> 00:13:45,867
Fortunately,
we put that little knob
of brown sugar in there,
365
00:13:45,867 --> 00:13:47,467
and you give
that balsamic reduction
366
00:13:47,467 --> 00:13:50,166
'cause you've got such big,
powerful flavors
coming through here
367
00:13:50,166 --> 00:13:51,467
with that red wine vinegar,
368
00:13:51,467 --> 00:13:54,266
and all that garlic, I mean,
there's a lot of garlic
in there.
369
00:13:54,266 --> 00:13:56,000
The Italian peppers
with their acidity.
370
00:13:56,000 --> 00:13:57,767
A little bit of heat,
a little bit of sweet.
371
00:13:57,767 --> 00:14:00,266
The flavor explosion
that is going on
inside of this dish
372
00:14:00,266 --> 00:14:02,667
is next level, bro.
373
00:14:02,667 --> 00:14:03,600
[Dunn] Thank you.
374
00:14:03,600 --> 00:14:05,300
[Fieri] If you're looking
for big flavors,
375
00:14:05,300 --> 00:14:07,700
something unique and creative,
this is your dish.
376
00:14:09,266 --> 00:14:11,100
Chicken Savoy, Table 22.
377
00:14:11,100 --> 00:14:12,767
The chicken thigh is so juicy.
378
00:14:12,767 --> 00:14:15,300
The balsamic's
a little sweet, a little sour.
379
00:14:15,300 --> 00:14:17,667
-It was really good.
-Once you come here
the first time,
380
00:14:17,667 --> 00:14:18,600
you're coming back.
381
00:14:18,600 --> 00:14:20,166
[woman] Every night,
you can expect to find
382
00:14:20,166 --> 00:14:22,400
something wonderful
and different on the menu.
383
00:14:22,400 --> 00:14:23,333
I mean, I love cooking.
384
00:14:23,333 --> 00:14:24,600
It's my favorite thing to do
in the world.
385
00:14:24,600 --> 00:14:27,567
To see somebody
that loves it
even more than me
386
00:14:27,567 --> 00:14:29,266
and get such a charge
out of it,
387
00:14:29,266 --> 00:14:31,467
I'm happy
that I get to be the guy
that lets the world know
388
00:14:31,467 --> 00:14:32,867
that Skratch Kitchen is open.
389
00:14:32,867 --> 00:14:34,166
So am I.
390
00:14:34,166 --> 00:14:35,200
-You're awesome, bro.
Thanks for having me.
-Thanks very much.
391
00:14:35,200 --> 00:14:37,567
[Dunn] Thank you.
392
00:14:37,567 --> 00:14:41,200
[Fieri narrating] Coming up,
a joint putting a fast,
casual spin on Greek...
393
00:14:41,200 --> 00:14:42,100
My happy place.
394
00:14:42,100 --> 00:14:43,800
...but not skipping
on the selection.
395
00:14:43,800 --> 00:14:46,166
-I mean, look at this.
-[Chalkias] A hundred
menu items.
396
00:14:46,166 --> 00:14:48,400
[Fieri narrating]
...or the big time flavor.
397
00:14:48,400 --> 00:14:49,400
Chef, delicious.
398
00:14:49,400 --> 00:14:51,600
I mean, really delicious.
399
00:14:55,567 --> 00:14:57,000
[upbeat music playing]
400
00:14:57,000 --> 00:14:59,000
You've got to love
Triple D chefs.
401
00:14:59,000 --> 00:15:01,967
I mean, they take just about
any building they can find
402
00:15:01,967 --> 00:15:03,300
and turn it into a restaurant.
403
00:15:03,300 --> 00:15:05,367
Went to a place
that was a cell phone store,
404
00:15:05,367 --> 00:15:06,467
turned into a restaurant.
405
00:15:06,467 --> 00:15:08,266
Gas station
turned into restaurant.
406
00:15:08,266 --> 00:15:10,800
You take just about anything,
they can put a restaurant
in it.
407
00:15:10,800 --> 00:15:12,667
So I'm here
in Whitehall, Ohio,
408
00:15:12,667 --> 00:15:14,300
fifteen minutes
outside of Columbus,
409
00:15:14,300 --> 00:15:16,800
to check out a restaurant
where the chef did just that.
410
00:15:16,800 --> 00:15:18,300
He took an old taco joint.
411
00:15:18,300 --> 00:15:20,500
And turned it
into a Greek restaurant.
412
00:15:20,500 --> 00:15:22,800
You got it.
This is King Gyros.
413
00:15:23,700 --> 00:15:25,700
Salmon Greek Salad,
Table 5.
414
00:15:25,700 --> 00:15:29,367
King Gyros
is the best Greek restaurant
in Columbus.
415
00:15:29,367 --> 00:15:33,367
My family's from Greece.
This is as close as I can get
to some of my roots back home.
416
00:15:33,367 --> 00:15:35,000
[Chalkias] One steak
and feta bowl.
417
00:15:35,000 --> 00:15:36,600
[man] I usually come through
the drive-through.
418
00:15:36,600 --> 00:15:37,967
The food is excellent.
419
00:15:37,967 --> 00:15:41,300
[Fieri] And the mastermind
behind this spot
is Yianni Chalkias,
420
00:15:41,300 --> 00:15:42,767
who moved to the States
as a kid
421
00:15:42,767 --> 00:15:47,066
and has been bringing Greece
to the people of Ohio
for over 30 years.
422
00:15:47,066 --> 00:15:52,367
I saw in '91
that the fast casual
was the real thing.
423
00:15:52,367 --> 00:15:54,567
I wanted to bring
the Greek cuisine in Columbus.
424
00:15:54,567 --> 00:15:56,467
-Make it more approachable.
-Yep.
425
00:15:56,467 --> 00:15:59,900
[Fieri] Authentic Greek,
but in a quick,
easy service type of place.
426
00:15:59,900 --> 00:16:03,000
Definitely.
Flavor, flavor, flavor.
427
00:16:03,000 --> 00:16:04,166
Give me another lamb chop.
428
00:16:04,166 --> 00:16:06,400
The lamb chops
are my favorite.
429
00:16:06,400 --> 00:16:08,867
It's almost like
a steak on a stick,
if you will.
430
00:16:08,867 --> 00:16:11,867
With the lemon sauce,
I love it. [laughs]
431
00:16:11,867 --> 00:16:13,900
-[Fieri] I see
that we're into lamb.
-Lamb chops.
432
00:16:13,900 --> 00:16:15,500
-They're New Zealand.
-[Fieri] Walk me through it.
433
00:16:15,500 --> 00:16:16,667
I'm gonna marinate
the lamb.
434
00:16:16,667 --> 00:16:19,667
Mint... by the way,
these herbs
come from our garden.
435
00:16:19,667 --> 00:16:20,767
-You grow it here?
-We do.
436
00:16:20,767 --> 00:16:26,000
Rosemary, basil,
oregano, salt,
black pepper, paprika,
437
00:16:26,000 --> 00:16:29,166
granulated garlic,
brown sugar,
cayenne pepper...
438
00:16:29,166 --> 00:16:31,500
-[Fieri] Italian olive oil.
-You know, I don't know.
439
00:16:31,500 --> 00:16:32,600
You know, it could be Greek.
440
00:16:32,600 --> 00:16:34,200
So then we whisk it,
441
00:16:34,200 --> 00:16:36,100
and then we're gonna cut
the lamb chop.
442
00:16:36,100 --> 00:16:38,100
-[Fieri] You're gonna break
'em down into individuals.
-Yes.
443
00:16:38,100 --> 00:16:40,166
[Fieri] And we're gonna
take these and marinate these,
how long?
444
00:16:40,166 --> 00:16:41,667
-[Chalkias] 48 hours.
-Really?
445
00:16:41,667 --> 00:16:43,266
[Chalkias] Just to capture
all that flavor.
446
00:16:43,266 --> 00:16:44,667
[Fieri] Now, what are we gonna
serve this with?
447
00:16:44,667 --> 00:16:46,600
Roasted vegetables
and Greek rice.
448
00:16:46,600 --> 00:16:48,667
-All right. Greek rice.
-[Chalkias]
Chicken base water,
449
00:16:48,667 --> 00:16:50,100
a little bit of salt there,
450
00:16:50,100 --> 00:16:52,266
black pepper,
egg shade for color.
451
00:16:52,266 --> 00:16:54,967
-So parboiled rice.
-[Chalkias] Carrots,
celery and onions.
452
00:16:54,967 --> 00:16:56,100
They're precooked.
453
00:16:56,100 --> 00:16:57,900
And just the right amount
of liquid.
454
00:16:57,900 --> 00:16:58,767
Mix that together.
455
00:16:58,767 --> 00:17:01,433
Throw that in the oven
and bake it off.
456
00:17:03,066 --> 00:17:04,700
[Chalkias] Now we're gonna
make our lemon dill sauce.
457
00:17:04,700 --> 00:17:05,867
[Fieri] Why do you
call it that?
458
00:17:05,867 --> 00:17:07,767
Because it's got lemon
and dill in it.
459
00:17:07,767 --> 00:17:08,834
-That's...
-That's what
you should call it, then.
460
00:17:08,834 --> 00:17:11,100
-Yes. [chuckles softly]
-Guess what's in it, folks.
461
00:17:11,100 --> 00:17:12,166
It's a mystery.
462
00:17:12,166 --> 00:17:14,567
Hot water,
put the lemon on.
463
00:17:14,567 --> 00:17:16,166
-I knew
there was lemon in there.
-[Chalkias] The dill,
464
00:17:16,166 --> 00:17:18,200
chicken base in there,
and a little rue.
465
00:17:18,200 --> 00:17:19,700
Let that thicken up.
466
00:17:19,700 --> 00:17:21,367
So the lemon dill sauce
is done.
467
00:17:21,367 --> 00:17:24,000
-Knock out some veggies
and grill the chops.
-[Chalkias] Definitely.
468
00:17:24,000 --> 00:17:28,367
The Greek rice, carrots,
sweet potatoes, broccoli,
469
00:17:28,367 --> 00:17:29,567
and get the lamb chops
on there
470
00:17:29,567 --> 00:17:31,000
and a little rosemary
471
00:17:31,000 --> 00:17:33,467
put a little lemon dill sauce
on top of it.
472
00:17:33,467 --> 00:17:34,800
And that's all she wrote.
473
00:17:37,000 --> 00:17:38,400
That's so medium rare there.
474
00:17:39,600 --> 00:17:41,066
Chef, delicious.
475
00:17:41,066 --> 00:17:43,066
I mean, really delicious.
476
00:17:43,066 --> 00:17:44,433
I love the, uh...
477
00:17:44,433 --> 00:17:47,000
God, what's the name
of the sauce again
that has garlic in it and...
478
00:17:47,000 --> 00:17:49,567
-Lemon dill.
-Lemon dill sauce.
That's right.
479
00:17:49,567 --> 00:17:51,467
The lamb is cooked perfectly.
480
00:17:51,467 --> 00:17:54,166
The marinade
is not overpowering.
481
00:17:54,166 --> 00:17:57,867
And the rice plays in
and supports it well.
482
00:17:57,867 --> 00:18:00,967
Scratch made, homemade,
definitely with a lot of heart
to it.
483
00:18:00,967 --> 00:18:02,100
Delicious.
484
00:18:03,767 --> 00:18:05,667
Lamb chop dinner,
Table number 12.
485
00:18:05,667 --> 00:18:08,200
The lamb chops
melt on your tongue.
486
00:18:08,200 --> 00:18:10,000
It's explosion of flavors.
487
00:18:10,000 --> 00:18:11,567
-He just puts magic in it.
-Yeah.
488
00:18:11,567 --> 00:18:12,400
How did you find this place?
489
00:18:12,400 --> 00:18:14,100
Uh, smelled it,
driving down the road.
490
00:18:14,100 --> 00:18:15,400
-Smelled it?
-[man] Yeah.
491
00:18:15,400 --> 00:18:17,467
-[women laughing]
-[Fieri] Is there anything
he can't make?
492
00:18:17,467 --> 00:18:19,100
-I dare you to ask him.
-[laughs]
493
00:18:19,100 --> 00:18:21,266
[Chalkias] Fire Feta
coming up. Table 12.
494
00:18:21,266 --> 00:18:22,200
I mean, look at this.
495
00:18:22,200 --> 00:18:23,467
[Chalkias] Everything's made
from scratch.
496
00:18:23,467 --> 00:18:24,667
A hundred menu items.
497
00:18:24,667 --> 00:18:26,567
[Fieri]
How many different desserts
do you guys make?
498
00:18:26,567 --> 00:18:28,066
Twenty-six different ones.
499
00:18:28,066 --> 00:18:31,767
He's let us sample baklava
because he wants you to try it
before you buy it.
500
00:18:31,767 --> 00:18:33,066
I didn't know
about the samples.
501
00:18:33,066 --> 00:18:36,266
-I didn't... I didn't know
it was free sample.
-[all laughing]
502
00:18:36,266 --> 00:18:39,100
You just can't go wrong
when you come here
no matter what you order.
503
00:18:39,100 --> 00:18:40,867
[Chalkias] Dolmades coming up.
504
00:18:40,867 --> 00:18:42,667
The dolmades
are very, very good.
505
00:18:42,667 --> 00:18:46,000
Got the rice,
the different meats
and the spices.
506
00:18:46,000 --> 00:18:48,867
It's addictive.
It makes you say,
"I want more."
507
00:18:48,867 --> 00:18:49,800
[Chalkias] Dolmades.
508
00:18:49,800 --> 00:18:51,700
-This is my grandmother's
recipe.
-Okay.
509
00:18:51,700 --> 00:18:54,467
[Chalkias] We take ground lamb
and ground beef,
510
00:18:54,467 --> 00:18:55,700
-ground in house.
-[Fieri] Okay.
511
00:18:55,700 --> 00:18:57,367
Granulated garlic, salt...
512
00:18:57,367 --> 00:18:59,367
-Black pepper.
-[Chalkias] ...an egg
513
00:18:59,367 --> 00:19:02,367
lemon juice,
garden dill, fresh parsley...
514
00:19:02,367 --> 00:19:04,066
[Fieri] Sweated
green bell pepper.
515
00:19:04,066 --> 00:19:06,567
[Chalkias] ...yellow onions
and then tomatoes.
516
00:19:06,567 --> 00:19:07,767
Mix it.
517
00:19:07,767 --> 00:19:09,000
[Fieri] Throw in the rice.
518
00:19:09,000 --> 00:19:11,900
So the grape leaves come in
already prepared.
519
00:19:11,900 --> 00:19:13,767
-The ribs on the inside?
-Yes.
520
00:19:13,767 --> 00:19:15,800
We take a scoop,
and then you roll it.
521
00:19:16,567 --> 00:19:17,767
[Fieri] Tuck in the sides.
522
00:19:17,767 --> 00:19:18,867
-[Chalkias] All right.
-[Fieri sighs] Oh.
523
00:19:18,867 --> 00:19:20,200
So we'll just
line these up.
524
00:19:20,200 --> 00:19:21,367
Now, what liquid
are we gonna cook them in?
525
00:19:21,367 --> 00:19:25,066
[Chalkias] Juice
that's got hot water,
granulated garlic,
526
00:19:25,066 --> 00:19:28,900
ground cumin, black pepper,
chicken base, beef base.
527
00:19:28,900 --> 00:19:30,500
[Fieri] Pour it on top.
Cover it.
528
00:19:30,500 --> 00:19:33,500
-And how long we're gonna
let it bake in the oven?
-[Chalkias] For 2 hours, 350.
529
00:19:33,500 --> 00:19:36,100
-And then, yell, "Opa!"
-Now you're talking.
530
00:19:36,467 --> 00:19:37,600
[Fieri] Look at those.
531
00:19:37,600 --> 00:19:39,100
Now, can you also
do these cold?
532
00:19:39,100 --> 00:19:41,200
[Chalkias] The cold
that, typically,
don't have meat in them,
533
00:19:41,200 --> 00:19:42,367
they're vegetarian.
534
00:19:42,367 --> 00:19:44,867
And I feel, like, with meat,
you get more of the flavors,
535
00:19:44,867 --> 00:19:46,967
-you get
the real experience...
-Right, when it's warm.
536
00:19:46,967 --> 00:19:48,967
Our lemon dill sauce.
537
00:19:48,967 --> 00:19:50,600
Fit for a king.
538
00:19:53,700 --> 00:19:55,500
My happy place.
539
00:19:55,500 --> 00:19:56,900
You give a good amount
of filling.
540
00:19:56,900 --> 00:19:58,266
That, uh... sauce?
541
00:19:58,266 --> 00:19:59,033
What's that sauce again?
542
00:20:00,467 --> 00:20:02,800
You're right.
Lemon dill sauce.
543
00:20:02,800 --> 00:20:06,500
A good mixture
of meat-wrapped rice.
544
00:20:06,500 --> 00:20:09,000
Chef, the dolmades
are delicious.
545
00:20:10,100 --> 00:20:12,367
Dolmades, for dining room,
table one.
546
00:20:12,367 --> 00:20:13,800
Tender, nice flavor.
547
00:20:13,800 --> 00:20:15,266
I taste a lot of lemon.
548
00:20:15,266 --> 00:20:16,767
They're just perfect.
549
00:20:16,767 --> 00:20:18,867
-No, he does cook 'em right.
-[woman] It's good every time.
550
00:20:18,867 --> 00:20:20,266
Here's your Gyros.
551
00:20:20,266 --> 00:20:21,667
[woman] If you're in the area
of Columbus,
552
00:20:21,667 --> 00:20:23,266
you should definitely come
to King Gyros.
553
00:20:23,266 --> 00:20:25,567
Well, you are living
the American dream.
554
00:20:25,567 --> 00:20:28,066
You can have
the greatest recipes,
the greatest ideas,
555
00:20:28,066 --> 00:20:30,100
but there's one thing
that makes it all
come together.
556
00:20:30,100 --> 00:20:32,166
-That's hard work,
and that's you.
-Thank you.
557
00:20:32,166 --> 00:20:33,600
The real deal right there.
558
00:20:35,400 --> 00:20:38,200
So was that another righteous
road trip or what?
559
00:20:38,200 --> 00:20:39,367
But don't you worry.
560
00:20:39,367 --> 00:20:42,166
We got plenty more joints
to find all over this country.
561
00:20:42,166 --> 00:20:43,767
I'll be looking for you
next week
562
00:20:43,767 --> 00:20:46,100
on
Diners, Drive-ins and Dives.
563
00:20:46,100 --> 00:20:47,767
How much different
fresh seafood
do you bring in?
564
00:20:47,767 --> 00:20:49,400
I've got octopus, calamad...
565
00:20:49,400 --> 00:20:50,967
-Calamad.
-[chuckles softly]
566
00:20:50,967 --> 00:20:53,500
You know, here in Jersey,
it's calamari,
just so you know.
567
00:20:53,500 --> 00:20:54,767
-Here we go.
-[chuckles softly]
568
00:20:54,767 --> 00:20:56,266
I'm gonna have to translate
this entire show for you,
but...
569
00:20:56,266 --> 00:20:57,667
The white cheese
is mozzarella.
570
00:20:57,667 --> 00:20:58,367
Okay? Yes, I know.
571
00:20:58,367 --> 00:21:00,100
-I'm done.
-[chuckles softly]