1 00:00:00,767 --> 00:00:02,367 [Guy] I'm Guy Fieri, 2 00:00:02,367 --> 00:00:06,000 and we're rolling out, looking for America's greatest diners, drive-ins and dives. 3 00:00:06,667 --> 00:00:07,567 This trip... 4 00:00:07,567 --> 00:00:08,567 Lights out! 5 00:00:08,567 --> 00:00:10,266 ...things are getting wild... 6 00:00:10,266 --> 00:00:11,367 I mean, it's like you just got blindfolded, 7 00:00:11,367 --> 00:00:12,800 spun around and thrown in the water. 8 00:00:12,800 --> 00:00:15,266 [Guy] ...on a high-speed culinary adventure. 9 00:00:15,266 --> 00:00:16,700 We used to take the bus to Flavortown, 10 00:00:16,700 --> 00:00:19,066 now we're in a bullet train to Flavortown. 11 00:00:19,066 --> 00:00:21,700 We've got above and beyond burgers in Boston... 12 00:00:21,700 --> 00:00:23,700 There's flavor, flavor, flavor and flavor. 13 00:00:24,567 --> 00:00:26,767 ...the bomb Bangladesh experience in Ohio... 14 00:00:26,767 --> 00:00:28,600 Are you kidding me? 15 00:00:29,400 --> 00:00:30,567 ...and in Minneapolis... 16 00:00:30,567 --> 00:00:31,467 Excited for you. 17 00:00:31,467 --> 00:00:32,333 I'm excited for me, too. 18 00:00:32,333 --> 00:00:34,967 ...a joint blowing up bone marrow... 19 00:00:34,967 --> 00:00:35,900 Wow. 20 00:00:35,900 --> 00:00:37,967 ...and going mad scientist with the menu. 21 00:00:37,967 --> 00:00:40,367 Without question, one of the most unique dishes 22 00:00:40,367 --> 00:00:43,467 I've tried on Triple-D in the last five, ten years. 23 00:00:43,467 --> 00:00:45,467 That's all right here, right now, 24 00:00:45,467 --> 00:00:48,100 on Diners, Drive-ins and Dives. 25 00:00:59,867 --> 00:01:02,100 So, I'm here in the northeast side of Minneapolis, 26 00:01:02,100 --> 00:01:04,667 or the Nordeast, as all my Triple-D crew calls it, 27 00:01:04,667 --> 00:01:05,667 because they all live here. 28 00:01:05,667 --> 00:01:06,533 Hey, guys. 29 00:01:06,533 --> 00:01:07,800 I'm here to check out a restaurant. 30 00:01:07,800 --> 00:01:10,767 Well, it's got a great story. It's got a unique menu. 31 00:01:10,767 --> 00:01:13,266 And it's got a name that's gonna take some explaining. 32 00:01:13,266 --> 00:01:15,634 You see, this is Stepchld without the "I." 33 00:01:17,100 --> 00:01:19,467 Pork belly and coconut rice, table 108. 34 00:01:19,467 --> 00:01:21,567 This is a world-class restaurant in Minneapolis. 35 00:01:21,567 --> 00:01:23,066 [Kamal] Ethiopian birria tacos. 36 00:01:23,066 --> 00:01:26,100 It oozes culture and creativity. 37 00:01:26,100 --> 00:01:28,100 But in a very unique, cozy setting. 38 00:01:28,100 --> 00:01:29,266 [Kamal] Going on the grill hot. 39 00:01:29,266 --> 00:01:31,100 Stepchld is very much so Kamal. 40 00:01:31,100 --> 00:01:32,300 His energy is contagious. 41 00:01:32,300 --> 00:01:34,567 [Guy] And that energy took Kamal Mohamed 42 00:01:34,567 --> 00:01:37,567 from food robotics to his family's food truck, 43 00:01:37,567 --> 00:01:38,767 to opening this eclectic spot 44 00:01:38,767 --> 00:01:40,767 with a little help from his friends. 45 00:01:40,767 --> 00:01:43,867 I thought about all the spots that I loved to eat at, 46 00:01:43,867 --> 00:01:46,467 and so I reached out to some of those chefs and I said, 47 00:01:46,467 --> 00:01:48,200 "Hey, can you teach me how to make pickles? 48 00:01:48,200 --> 00:01:49,367 Can you teach me how to make bread?" 49 00:01:49,367 --> 00:01:50,467 So, what are we making? 50 00:01:50,467 --> 00:01:52,467 [Kamal] Our sinful bone marrow. 51 00:01:52,467 --> 00:01:53,600 The bone marrow is incredible. 52 00:01:53,600 --> 00:01:55,867 They have this green aioli that goes with it as well. 53 00:01:55,867 --> 00:01:58,667 The bread that you dip in with the bone marrow is fantastic. 54 00:01:58,667 --> 00:02:00,867 I love bone marrow. So, femur bones. 55 00:02:00,867 --> 00:02:01,634 We're gonna brine them. 56 00:02:01,634 --> 00:02:03,467 Start off with our water, salt. 57 00:02:03,467 --> 00:02:04,567 [Guy] This is gonna lay over the top? 58 00:02:04,567 --> 00:02:05,734 [Kamal] For at least 24 hours. 59 00:02:05,734 --> 00:02:07,567 -While this is going, what are we working into? -Yep. 60 00:02:07,567 --> 00:02:10,000 Our sourdough. Our starter is called Rita. 61 00:02:10,000 --> 00:02:11,000 -[Guy] The meter maid? -[Kamal] I don't know. 62 00:02:11,000 --> 00:02:12,700 [Guy] But you should know who The Beatles are. 63 00:02:12,700 --> 00:02:13,667 I grew up with the hip-hop. 64 00:02:13,667 --> 00:02:16,767 Flour, einkorn flour. It's an ancient flour, 65 00:02:16,767 --> 00:02:18,066 has a different gluten structure. 66 00:02:18,066 --> 00:02:21,867 Water. This will take two to three hours to rise. 67 00:02:21,867 --> 00:02:23,800 We have our starter, that started to bloom. 68 00:02:23,800 --> 00:02:25,400 [Kamal] Start off with our water. 69 00:02:25,400 --> 00:02:26,967 [Guy] More of the AP flour. 70 00:02:26,967 --> 00:02:28,800 -The einkorn. -[Kamal] Bit of malt powder 71 00:02:28,800 --> 00:02:30,367 -and then salt. -[Guy] And then the starter. 72 00:02:30,367 --> 00:02:31,400 [Kamal] And then this goes in the mixer. 73 00:02:31,400 --> 00:02:34,000 Fifteen minutes, let it rest, for about an hour. 74 00:02:34,000 --> 00:02:35,000 Dump this out. 75 00:02:36,200 --> 00:02:41,066 [speaking in slow-motion] 76 00:02:41,066 --> 00:02:43,066 [Kamal] More of the slap and fold. 77 00:02:43,066 --> 00:02:45,266 You want the gluten to work. Portion it out. 78 00:02:45,266 --> 00:02:46,600 -[Guy] Baby in the basket. -[Kamal] Yep. 79 00:02:46,600 --> 00:02:48,767 And then we let that sit overnight. 80 00:02:48,767 --> 00:02:52,600 -[Guy] We'll bake it off. -[Kamal] 420 degrees for 45 min. 81 00:02:52,600 --> 00:02:55,000 -[Guy] We let it cool, slice it and grill it? -[Kamal] Yes. 82 00:02:55,000 --> 00:02:56,300 So, this is our preserved lemon. 83 00:02:56,300 --> 00:02:58,467 We put it in our basil olive oil sauce. 84 00:02:58,467 --> 00:03:02,200 Cut lemons, kosher salt, star anise. 85 00:03:02,200 --> 00:03:03,900 And this is gonna sit for 30 days. 86 00:03:03,900 --> 00:03:05,700 You can see how they've broken down. 87 00:03:05,700 --> 00:03:08,266 [Kamal] Olive oil in, basil, preserved lemon. 88 00:03:08,266 --> 00:03:10,000 One should do it. 89 00:03:10,000 --> 00:03:11,200 But, you know, for today-- 90 00:03:11,200 --> 00:03:12,967 You're adding in the "should do it now." 91 00:03:12,967 --> 00:03:14,300 [Kamal] We're gonna blitz it. 92 00:03:16,166 --> 00:03:17,767 Oh, I can taste the "should do it." 93 00:03:17,767 --> 00:03:18,867 [laughs] 94 00:03:18,867 --> 00:03:20,567 This is our brined bone marrow. 95 00:03:20,567 --> 00:03:21,433 We're gonna go to the grill, 96 00:03:21,433 --> 00:03:22,800 and then we're gonna just cover it up. 97 00:03:23,467 --> 00:03:24,767 [Guy] Bubbling goodness. 98 00:03:24,767 --> 00:03:27,166 -Crunchy grilled bread. -[Guy] Hmm, Maldon salt. 99 00:03:27,166 --> 00:03:29,500 Black vinegar that I'm just gonna spray on there. 100 00:03:29,500 --> 00:03:30,867 -The basil sauce that we made. -[Guy] Yeah. 101 00:03:30,867 --> 00:03:33,000 It's sizzling as I pour it on there. 102 00:03:33,000 --> 00:03:35,133 -Excited for you. -I'm excited for me, too. 103 00:03:38,900 --> 00:03:41,467 Wow! That bread is next level. 104 00:03:41,467 --> 00:03:47,000 You have a dynamite dish just in the fermented lemon basil sauce 105 00:03:47,000 --> 00:03:48,600 with this house-made bread. 106 00:03:49,767 --> 00:03:52,166 The bone marrow, you definitely get the beefiness, 107 00:03:52,166 --> 00:03:54,400 and enough acidity of the black vinegar, 108 00:03:54,400 --> 00:03:56,233 then it cuts some of the richness of the fat. 109 00:03:57,000 --> 00:03:58,266 I mean, this is an experience. 110 00:03:58,266 --> 00:03:59,433 Wow! 111 00:04:00,200 --> 00:04:02,000 I got the sinful bone marrow. 112 00:04:02,000 --> 00:04:03,066 It is sinful. 113 00:04:03,066 --> 00:04:05,467 Just because of how juicy it is and tender it is. 114 00:04:05,467 --> 00:04:08,367 Is bone marrow something that you'd normally see on menus around here? 115 00:04:08,367 --> 00:04:10,266 I think it's a bit of a risky move, putting it on there. 116 00:04:10,266 --> 00:04:12,400 But once you have it, I think it's undeniable. 117 00:04:12,400 --> 00:04:13,233 [Guy] How'd you find this place? 118 00:04:13,233 --> 00:04:14,800 -I live right down the street. -Okay. 119 00:04:14,800 --> 00:04:16,166 So, you just walk by 120 00:04:16,166 --> 00:04:17,700 and you say, "Hey, wait a second. They spelled the name wrong." 121 00:04:17,700 --> 00:04:19,867 -[laughs] -[Guy] Stepchld. 122 00:04:19,867 --> 00:04:20,867 That's actually stepchild, 123 00:04:20,867 --> 00:04:22,266 but for some reason, we don't put an "I" in it? 124 00:04:22,266 --> 00:04:23,867 We couldn't get the domain name, 125 00:04:23,867 --> 00:04:25,767 and we also say there's no "I" in team. 126 00:04:25,767 --> 00:04:27,367 It's a little corny, but it works, so... 127 00:04:27,367 --> 00:04:30,166 There's just something about the vibe here. It's comfortable. 128 00:04:30,166 --> 00:04:31,700 [man] There's something for everybody. 129 00:04:31,700 --> 00:04:33,000 The menu's everywhere. 130 00:04:33,000 --> 00:04:34,367 Lavender nori shrimp. 131 00:04:34,367 --> 00:04:37,667 So, today, I ordered the lavender nori shrimp, and it was so good. 132 00:04:37,667 --> 00:04:40,266 What really sets it off is the coconut rice. 133 00:04:40,266 --> 00:04:41,667 [Kamal] Nori lavender shrimp. 134 00:04:41,667 --> 00:04:43,100 It is one of my favorite dishes here. 135 00:04:43,100 --> 00:04:45,667 We're making the fermented chili butter sauce. 136 00:04:45,667 --> 00:04:47,600 Fresno peppers, salt. 137 00:04:47,600 --> 00:04:49,200 And now I'm gonna... 138 00:04:49,200 --> 00:04:51,967 Now, we're gonna let it sit at room temp for about six days. 139 00:04:51,967 --> 00:04:52,767 Salted butter. 140 00:04:52,767 --> 00:04:54,667 The onions, we're gonna cook this 141 00:04:54,667 --> 00:04:57,166 as low as possible for about five hours. 142 00:04:57,166 --> 00:04:58,433 Then we'll add in the Fresnos. 143 00:04:58,433 --> 00:05:01,166 [Kamal] And then this will cook for about another 30 minutes. 144 00:05:01,166 --> 00:05:03,266 Now, we're making our sweet coconut rice. 145 00:05:03,266 --> 00:05:05,100 [Guy] So, water, sweet coconut milk. 146 00:05:05,100 --> 00:05:06,133 A little bit of star anise. 147 00:05:06,133 --> 00:05:09,467 We'll let that cook for about 30 to 40 minutes. 148 00:05:09,467 --> 00:05:11,266 Let's see this come together. 149 00:05:11,266 --> 00:05:12,266 Why don't we get some butter? 150 00:05:12,266 --> 00:05:14,467 [Kamal] It's the best fat. A little bit of oil. 151 00:05:14,467 --> 00:05:15,867 We're gonna put the shrimp right in there 152 00:05:15,867 --> 00:05:17,400 for about three to four minutes. 153 00:05:17,400 --> 00:05:18,467 [Guy] Get the bread now, grill it? 154 00:05:18,467 --> 00:05:21,967 Yes. My lacto-fermented butter sauce. 155 00:05:21,967 --> 00:05:25,166 Once it starts to bubble up a little bit, put our shrimp. 156 00:05:25,166 --> 00:05:26,100 This is where it gets weird. 157 00:05:26,100 --> 00:05:28,166 -Toast off some nori. -[Kamal] Both sides. 158 00:05:28,166 --> 00:05:29,900 Very interesting flavor profile. 159 00:05:29,900 --> 00:05:31,467 [Kamal] A little bit of lavender, 160 00:05:31,467 --> 00:05:33,300 -finishing salt. -And that's all she wrote. 161 00:05:37,567 --> 00:05:39,567 These shrimp are cooked perfectly, by the way. 162 00:05:39,567 --> 00:05:40,800 [Kamal] Thank you. 163 00:05:40,800 --> 00:05:43,367 [Guy] The slight heat that you get from the Fresnos, 164 00:05:43,367 --> 00:05:47,867 the umami saltiness that you get from the nori, 165 00:05:47,867 --> 00:05:49,634 blooming of the lavender. 166 00:05:50,900 --> 00:05:53,300 The sweetness of the rice 167 00:05:53,300 --> 00:05:56,133 into the spiciness, the brininess of the shrimp. 168 00:05:57,367 --> 00:05:59,700 This is what I would call a destination dish. 169 00:05:59,700 --> 00:06:02,066 Without question, one of the most unique dishes 170 00:06:02,066 --> 00:06:05,100 I've tried on Triple-D in the last five, ten years. 171 00:06:05,100 --> 00:06:06,200 That's a killer. 172 00:06:06,667 --> 00:06:07,600 The lavender nori shrimp. 173 00:06:07,600 --> 00:06:09,066 [Marcelo] Sweet, spicy. 174 00:06:09,066 --> 00:06:10,266 You have some of the nori flavors there. 175 00:06:10,266 --> 00:06:11,967 He cooked this very well. 176 00:06:11,967 --> 00:06:15,900 One of my favorite chefs in the Knuckle Sandwich family, Chef Marcelo. 177 00:06:15,900 --> 00:06:18,900 Well, I figure when we're looking at big flavors, 178 00:06:18,900 --> 00:06:20,166 creative flavors, 179 00:06:20,166 --> 00:06:22,367 you would be the palate to give me some insight. 180 00:06:22,367 --> 00:06:24,100 So, it's definitely a chef-based location, 181 00:06:24,100 --> 00:06:25,467 definitely recommend it. 182 00:06:25,467 --> 00:06:28,100 I will, for sure, be coming back with my friends. 183 00:06:28,100 --> 00:06:30,967 You're a great ambassador to creative imagination in the kitchen. 184 00:06:30,967 --> 00:06:32,467 -Thank you, chef. -I'll stick around for the rest of the menu. 185 00:06:32,467 --> 00:06:33,500 Go ahead and get started. 186 00:06:33,500 --> 00:06:35,367 Chef, I need, uh, two birrias, 187 00:06:35,367 --> 00:06:38,700 cooper burgers, a few sweet potato fritters. 188 00:06:38,700 --> 00:06:42,100 [Guy] Coming up, a Bengali joint in Columbus, Ohio... 189 00:06:42,100 --> 00:06:42,900 I come here weekly. 190 00:06:42,900 --> 00:06:44,700 -I'd come here daily. -[chuckles] 191 00:06:44,700 --> 00:06:47,066 [Guy] ...conjuring up mind-bending creations... 192 00:06:47,066 --> 00:06:49,467 You are David Copperfield-ing this menu. 193 00:06:49,467 --> 00:06:51,967 [Guy] ...and firing off the culinary canons. 194 00:06:51,967 --> 00:06:54,400 This is one of the biggest flavor bombs I've ever had 195 00:06:54,400 --> 00:06:56,233 on Diners, Drive-ins and Dives. 196 00:07:00,400 --> 00:07:02,100 Hey, hey! Get off your phone. We gotta go. 197 00:07:02,100 --> 00:07:03,500 -I'm bringing up that list you asked me to. -Oh, okay. 198 00:07:03,500 --> 00:07:05,767 -Where have we been? -[Hunter] Nepalese, Afghani, 199 00:07:05,767 --> 00:07:07,100 Pakistani, Indian, 200 00:07:07,100 --> 00:07:08,567 Indonesian, Vietnamese, 201 00:07:08,567 --> 00:07:10,200 Japanese, Chinese. 202 00:07:10,200 --> 00:07:12,600 -I think that's about it. -Okay, any-- Do we have any restaurants from Bangladesh? 203 00:07:12,600 --> 00:07:14,400 I don't think I've ever been to a Bengali restaurant 204 00:07:14,400 --> 00:07:15,467 -in my life. -Okay. 205 00:07:15,467 --> 00:07:17,166 Well, we're here in Columbus, Ohio, 206 00:07:17,166 --> 00:07:17,934 and I've heard from everybody 207 00:07:17,934 --> 00:07:19,567 we have gotta go check this out. 208 00:07:19,567 --> 00:07:20,700 This guy has been on Triple G, 209 00:07:20,700 --> 00:07:22,400 Beat Bobby Flay, Top Chef. 210 00:07:22,400 --> 00:07:24,266 He's done it all. Hole-in-the-wall joint. 211 00:07:24,266 --> 00:07:25,867 Are you ready for a Bengali experience? 212 00:07:25,867 --> 00:07:27,100 -Absolutely. -Fantastic. 213 00:07:27,100 --> 00:07:28,400 This is Joya's. 214 00:07:29,700 --> 00:07:30,967 [Avishar] Magic chili crisp. 215 00:07:30,967 --> 00:07:32,100 [man] You wake up every morning, 216 00:07:32,100 --> 00:07:34,100 and you're like, "Well, there's one place I need to go, 217 00:07:34,100 --> 00:07:35,266 and that's Joya's." 218 00:07:35,266 --> 00:07:36,600 Kati roll. 219 00:07:36,600 --> 00:07:40,300 You've got the American style with Asian or Bengali touch on it. 220 00:07:40,300 --> 00:07:41,900 Cheesy double crunch to orange five. 221 00:07:41,900 --> 00:07:43,967 I'm obsessed. It's pretty exciting. 222 00:07:43,967 --> 00:07:46,400 [Guy] And for chef and owner, Avishar Barua, 223 00:07:46,400 --> 00:07:49,767 his magical menu is a mash-up of what he grew up eating. 224 00:07:49,767 --> 00:07:51,600 So, what we do is Bengali American. 225 00:07:51,600 --> 00:07:53,467 -Little fusion. -[Guy] Where does the name come from? 226 00:07:53,467 --> 00:07:54,867 Uh, Joya is my mom's name, actually. 227 00:07:54,867 --> 00:07:56,100 She was from Bangladesh. 228 00:07:56,100 --> 00:07:58,400 If you walked into her house, she'd say, "I'll feed you." 229 00:07:58,400 --> 00:08:00,400 -What are we making today? -Joya's fried rice. 230 00:08:00,867 --> 00:08:02,133 ...two fried rice. 231 00:08:02,133 --> 00:08:05,000 [woman] With the chicken nuggets and the pork belly bacon, 232 00:08:05,000 --> 00:08:06,200 the chili crunch and the peanuts, 233 00:08:06,200 --> 00:08:08,667 it's just so much flavor. 234 00:08:08,667 --> 00:08:10,667 -What do we got, chef? -[Avishar] This is our house magic spice rub. 235 00:08:10,667 --> 00:08:14,166 Green cardamom, black cardamom, star anise, 236 00:08:14,166 --> 00:08:16,300 cloves, fennel seeds, cinnamon. 237 00:08:16,300 --> 00:08:17,166 Sichuan peppercorn. 238 00:08:17,166 --> 00:08:18,233 -Nailed it. -Nice. 239 00:08:18,233 --> 00:08:19,867 -[Guy] Black peppercorn. -[Avishar] Pink peppercorn, 240 00:08:19,867 --> 00:08:22,166 Kashmiri chili powder, Indian bay leaf. 241 00:08:22,166 --> 00:08:23,133 And we're gonna give it a toast. 242 00:08:24,266 --> 00:08:26,000 -Go into the parchments. -[Guy] Very fragrant. 243 00:08:26,000 --> 00:08:27,367 Yeah, here we go. [coughs] 244 00:08:27,367 --> 00:08:28,667 -[Hunter] This would clear your sinuses right out. -[Avishar] Yeah. 245 00:08:28,667 --> 00:08:29,700 Mushroom powder, sugar. 246 00:08:29,700 --> 00:08:30,900 [Guy] Hit it. 247 00:08:32,166 --> 00:08:33,166 Yeah! 248 00:08:33,166 --> 00:08:34,000 [Guy] Look at that. 249 00:08:34,800 --> 00:08:37,100 That's delicious. My tongue is numb. 250 00:08:37,100 --> 00:08:38,667 [Avishar] We're gonna make our chicken nugget batter. 251 00:08:38,667 --> 00:08:40,767 Corn flakes, Korean fried chicken flour. 252 00:08:40,767 --> 00:08:42,400 This is that magic spice we just made. 253 00:08:42,400 --> 00:08:43,700 Next, we're gonna make our wet batter. 254 00:08:43,700 --> 00:08:44,834 The same flour as a base, 255 00:08:44,834 --> 00:08:48,266 some salt, vodka, soda water to give it some aeration. 256 00:08:48,266 --> 00:08:49,567 No pork, no chicken meatballs. 257 00:08:49,567 --> 00:08:51,467 And then we go dry, wet. 258 00:08:51,467 --> 00:08:52,900 -[Guy] And then back in the batter. -[Hunter] Hmm, double. 259 00:08:52,900 --> 00:08:54,233 [Avishar] We're gonna par fry it. 260 00:08:54,233 --> 00:08:56,066 Then we freeze them to create more ice crystals on the outside, 261 00:08:56,066 --> 00:08:58,400 and then we fry 'em at 375 on pick-ups to make them extra crispy. 262 00:08:58,400 --> 00:09:00,066 -Got it. -So, we gotta do the bacon. 263 00:09:00,066 --> 00:09:01,200 We got our pre-smoked bacon. 264 00:09:01,200 --> 00:09:03,367 We put our magic spice on 'em, then we smoke it again. 265 00:09:03,367 --> 00:09:04,300 Yeah, if it's already done, 266 00:09:04,300 --> 00:09:05,500 then do it again and make it more difficult. 267 00:09:05,500 --> 00:09:06,767 -Right. -Yep. 268 00:09:06,767 --> 00:09:08,600 So, we will actually steam it in the combi before we cut it, 269 00:09:08,600 --> 00:09:09,467 then we fry it. 270 00:09:09,467 --> 00:09:10,900 And this is just one item on the menu? 271 00:09:10,900 --> 00:09:13,000 -Yes, four types of-- -This is just one component of one item 272 00:09:13,000 --> 00:09:13,900 -on the menu. -[both] Yeah. 273 00:09:13,900 --> 00:09:16,000 [Avishar] Component number 43, chili oil. 274 00:09:16,000 --> 00:09:17,900 We've got Tianjin chilies and Kashmiri chilies, 275 00:09:17,900 --> 00:09:21,367 raw and toasted. Cinnamon, Indian bay leaf. 276 00:09:21,367 --> 00:09:23,700 -Sichuan. -[Avishar] Star anise, clove. 277 00:09:23,700 --> 00:09:24,767 We gotta put our oil in there. 278 00:09:24,767 --> 00:09:26,667 Bring this up to 285 degrees, 279 00:09:26,667 --> 00:09:28,367 then we're gonna add our ginger, and let it steep overnight. 280 00:09:28,367 --> 00:09:29,467 And let it steep overnight. 281 00:09:29,467 --> 00:09:32,567 This chili oil is used to make a peanut chili crisp. 282 00:09:32,567 --> 00:09:34,767 Roasted peanuts, sesame seed, 283 00:09:34,767 --> 00:09:36,367 -black cardamom, MSG. -[Guy] Yeah. 284 00:09:36,367 --> 00:09:37,667 -[Avishar] Chili crisp. -[Hunter] Wow. 285 00:09:37,667 --> 00:09:39,567 Star anise, fermented black bean. 286 00:09:39,567 --> 00:09:41,667 -We got a little bit of slab sugar. -[Guy] Got it. 287 00:09:41,667 --> 00:09:43,467 [Avishar] Allspice berries, black pepper, 288 00:09:43,467 --> 00:09:45,367 -magic spice. -[Hunter] Lots of spice. 289 00:09:45,367 --> 00:09:47,166 [Avishar] Minced ginger for freshness, cloves. 290 00:09:47,166 --> 00:09:50,367 This is mustard oil, fried shallots, fried garlic, 291 00:09:50,367 --> 00:09:51,667 some chili oil. 292 00:09:51,667 --> 00:09:53,200 -[Guy] Look at that beautiful color. -[Hunter] Nice. Gorgeous. 293 00:09:53,200 --> 00:09:54,200 -Smoky! -Yeah. 294 00:09:54,200 --> 00:09:55,667 Are we gonna ever make this rice? 295 00:09:55,667 --> 00:09:56,900 We still gotta make the sauce for the dish. 296 00:09:56,900 --> 00:09:58,900 -It's a half-hour show. -[laughs] 297 00:09:58,900 --> 00:10:00,567 Black peppercorn, chili oil. 298 00:10:00,567 --> 00:10:01,867 -Yondu. -[Hunter] What's Yondu? 299 00:10:01,867 --> 00:10:03,900 Korean condiment of magic proportions. 300 00:10:03,900 --> 00:10:04,967 -Wow! -That's really nice. 301 00:10:04,967 --> 00:10:07,000 Oyster sauce. Do we smoke it? Maybe, I don't know. 302 00:10:07,000 --> 00:10:08,066 You take it and put it in the smoker? 303 00:10:08,066 --> 00:10:09,667 [Avishar] Then the sweet soy sauce, we make it. 304 00:10:09,667 --> 00:10:10,767 I'm gonna kill you. 305 00:10:10,767 --> 00:10:12,500 [Avishar] This is sriracha from Si Racha in Thailand. 306 00:10:12,500 --> 00:10:14,367 -Um, I like that one a lot better. -Yeah. 307 00:10:14,367 --> 00:10:16,767 Sambal, sesame oil. 308 00:10:16,767 --> 00:10:18,667 Everything else is easy now. We just gotta work fast. 309 00:10:18,667 --> 00:10:22,166 Oil go in, scallion and ginger, shrimp paste, Thai chilies 310 00:10:22,166 --> 00:10:23,667 and garlic, and the rice. 311 00:10:23,667 --> 00:10:24,800 My mouth's already watering. 312 00:10:24,800 --> 00:10:26,166 -[Avishar] Now we add the sauce. -[Guy] Look at that. 313 00:10:26,166 --> 00:10:28,033 You wanna get every last bit of char on there. 314 00:10:28,767 --> 00:10:29,767 We have our nuggets and our bacon. 315 00:10:29,767 --> 00:10:31,467 -Dust this with our magic spice. -[Guy] Yeah. 316 00:10:31,467 --> 00:10:32,800 [Avishar] One, two, three, four. 317 00:10:32,800 --> 00:10:34,967 -But there's more. -[Avishar] Our magic chili crisp that we made. 318 00:10:34,967 --> 00:10:37,000 Fried shallots, fried garlic, 319 00:10:37,000 --> 00:10:38,900 a little wedge of lime for acidity, our rice chips, 320 00:10:38,900 --> 00:10:40,100 and then some cilantro. 321 00:10:40,100 --> 00:10:42,300 Sixty-eight-ingredient fried rice. 322 00:10:46,667 --> 00:10:48,166 Are you kidding me? 323 00:10:48,166 --> 00:10:49,567 The texture of that rice. 324 00:10:49,567 --> 00:10:51,233 Got a little toast in there, you're totally right. 325 00:10:52,166 --> 00:10:53,567 -Come on. -[Avishar] Make a nacho. 326 00:10:53,567 --> 00:10:54,634 -That's the bite. -[crunching] 327 00:10:54,634 --> 00:10:57,000 [Guy] This is one of the biggest flavor bombs 328 00:10:57,000 --> 00:10:59,000 I've ever had on Diners, Drive-Ins and Dives. 329 00:10:59,000 --> 00:11:00,634 This is the pinnacle. 330 00:11:01,967 --> 00:11:04,266 I get the spice, I get the sugar, 331 00:11:04,266 --> 00:11:06,000 I get the texture, I get the acid. 332 00:11:06,000 --> 00:11:07,567 [Hunter] Every time you go back for a bite, 333 00:11:07,567 --> 00:11:09,266 you pick up different flavors each time. 334 00:11:09,266 --> 00:11:10,867 [Guy] We used to take the bus to Flavortown, 335 00:11:10,867 --> 00:11:12,400 now we're in a bullet train to Flavortown. 336 00:11:12,400 --> 00:11:13,467 Lights out! 337 00:11:13,467 --> 00:11:15,200 [man] Love the fried rice. 338 00:11:15,200 --> 00:11:16,867 It's kinda like a choose-your-own adventure. 339 00:11:16,867 --> 00:11:18,667 It's perfectly cooked. It's nice and crunchy. 340 00:11:18,667 --> 00:11:21,767 You can taste that spice that kind of, like, tingles the top of your head. 341 00:11:21,767 --> 00:11:23,400 This is the best fried rice I've ever had. 342 00:11:23,400 --> 00:11:24,800 -See? I'm not a crazy person. -In the world. 343 00:11:24,800 --> 00:11:27,200 Avishar is amazing. I come here weekly. 344 00:11:27,200 --> 00:11:28,667 -I'd come here daily. -[chuckles] 345 00:11:28,667 --> 00:11:31,100 One chicken Manchurian to yellow three, please. 346 00:11:31,100 --> 00:11:31,900 Mic drop. 347 00:11:31,900 --> 00:11:33,166 -Done. -[Guy] I gotta take a break. 348 00:11:33,166 --> 00:11:34,333 I'll see you guys in a minute. 349 00:11:35,500 --> 00:11:37,200 [humming] 350 00:11:37,200 --> 00:11:38,433 [rhythmic clanking] 351 00:11:40,667 --> 00:11:43,266 Drummer. [laughs] 352 00:11:43,266 --> 00:11:45,333 [humming] 353 00:11:46,500 --> 00:11:49,734 Welcome back, Triple-D, hanging out in Columbus, Ohio, 354 00:11:49,734 --> 00:11:51,667 at Joya's with Chef Avishar. 355 00:11:51,667 --> 00:11:53,567 The Spice Doctor. 356 00:11:53,567 --> 00:11:56,567 Joya's is kind of a... a new spin that we haven't seen in this town before. 357 00:11:56,567 --> 00:11:57,867 With this Bengali flair. 358 00:11:57,867 --> 00:12:00,266 Chap cheese to blue seven, please. 359 00:12:00,266 --> 00:12:02,266 Bengali chop cheese, that's what I'm looking for. 360 00:12:02,266 --> 00:12:03,800 We say "chap cheese," C-H-A-P. 361 00:12:03,800 --> 00:12:05,867 And chap is actually a pressed meat kebab. 362 00:12:05,867 --> 00:12:08,100 -Got it. -So, we'll start with lamb shoulder, salt, 363 00:12:08,100 --> 00:12:10,166 mushroom powder, sugar, Kashmiri chili powder, 364 00:12:10,166 --> 00:12:13,467 -MSG, turmeric, coriander. -[Avishar and Guy] Magic spice. 365 00:12:13,467 --> 00:12:17,200 Garam masala, black pepper, toasted cumin, mint chutney, 366 00:12:17,200 --> 00:12:19,266 ginger paste, garlic, onion paste. 367 00:12:19,266 --> 00:12:21,467 -[Guy] How long is this gonna marinate? -[Avishar] Uh, overnight. 368 00:12:21,467 --> 00:12:22,433 Run the whole thing through a coarse grinder, 369 00:12:22,433 --> 00:12:23,967 and then we're gonna half it through a pint. 370 00:12:23,967 --> 00:12:25,500 You get these different textures inside. I love it. 371 00:12:25,500 --> 00:12:27,266 [Avishar] Portion it, and get ready for service. 372 00:12:27,266 --> 00:12:29,000 And you said we're serving this in a sandwich, 373 00:12:29,000 --> 00:12:30,567 -and you make the bread? -Of course. 374 00:12:30,567 --> 00:12:31,934 -I'm out. -Wow! 375 00:12:33,467 --> 00:12:35,000 -All right, I'm back. -[Hunter and Avishar chuckle] 376 00:12:35,000 --> 00:12:38,300 [Avishar] Start off with the poolish, water, fresh yeast, 377 00:12:38,300 --> 00:12:41,667 toasted corn flour, bread flour, brown butter, salt. 378 00:12:41,667 --> 00:12:43,000 [Guy] All right, so after it mixes. 379 00:12:43,000 --> 00:12:44,000 [Avishar] We proofed it once, 380 00:12:44,000 --> 00:12:46,400 -stretch. -[Guy] And then you got a torpedo. 381 00:12:47,467 --> 00:12:49,967 [Avishar] We're gonna make our tiger crunch topping. 382 00:12:49,967 --> 00:12:52,500 We have rice flour, and onions that are fried and then turned into a powder. 383 00:12:52,500 --> 00:12:55,467 Fresh yeast, canola oil, water. 384 00:12:55,467 --> 00:12:57,367 -That's a piping bag tip. -[Avishar] Yeah. 385 00:12:57,367 --> 00:12:58,900 -[Guy] Baking at what temp? -[Avishar] 425. 386 00:12:58,900 --> 00:13:00,500 -[Guy] In the combi? -[Avishar] With a full steam injection. 387 00:13:00,500 --> 00:13:02,967 And then we go dry, 12 minutes. 388 00:13:02,967 --> 00:13:04,400 So, I see, we have the whole pantry here. 389 00:13:04,400 --> 00:13:06,100 Gotta have a sauce. In the bowl of mayo, 390 00:13:06,100 --> 00:13:07,500 we're gonna add mushroom powder, 391 00:13:07,500 --> 00:13:10,166 roasted cumin, MSG, chaat masala, 392 00:13:10,166 --> 00:13:11,900 smoked paprika, garlic powder, 393 00:13:11,900 --> 00:13:13,600 hot chili powder, ground black pepper, 394 00:13:13,600 --> 00:13:14,800 garam masala, Yondu. 395 00:13:14,800 --> 00:13:15,867 -That's one of my new favorites. -Yeah. 396 00:13:15,867 --> 00:13:17,467 -That's what we gotta get. -[Avishar] Maple syrup, 397 00:13:17,467 --> 00:13:18,767 -oyster sauce. -Sambal. 398 00:13:18,767 --> 00:13:19,700 [Avishar] Golden Mountain sauce. 399 00:13:19,700 --> 00:13:20,934 -[Guy] Oh, I know Golden Mountain. -Yeah. 400 00:13:20,934 --> 00:13:23,800 And ketchup, Dijon mustard, our chili garlic sauce. 401 00:13:23,800 --> 00:13:26,066 Give it a little stir together like that, and we're done. 402 00:13:26,066 --> 00:13:28,200 That's insane. What kind of magic sandwich is this? 403 00:13:28,200 --> 00:13:30,100 [Avishar] We got our meat patty here, and we got our bread toasted. 404 00:13:30,100 --> 00:13:32,367 Press it down like a smash burger, and a little bit of butter. 405 00:13:32,367 --> 00:13:34,266 -We're gonna add some shrimp paste. -Shrimp paste. 406 00:13:34,266 --> 00:13:37,066 [Avishar] Chopped garlic, jalapenos, scallions and ginger. 407 00:13:37,066 --> 00:13:39,200 And then we add some cheese onto the lamb kebab. 408 00:13:39,200 --> 00:13:41,000 -Now is the fun part. -[Guy] We gotta mix cheese in there. 409 00:13:41,000 --> 00:13:43,200 [Avishar] We're gonna pull our bread, the special sauce, 410 00:13:43,200 --> 00:13:46,100 the jalapeno American cheese, a little bit of water, and we cap it. 411 00:13:46,100 --> 00:13:47,667 Now, we got the chap cheese part. 412 00:13:47,667 --> 00:13:50,266 Some lettuce, tomato, magic chaat masala, 413 00:13:50,266 --> 00:13:53,000 pickled red onions, pickled serranos for some heat. 414 00:13:53,000 --> 00:13:54,734 So, this is the achar aioli. 415 00:13:54,734 --> 00:13:55,767 Achar is an Indian pickle. 416 00:13:55,767 --> 00:13:57,200 Jalapeno chips. 417 00:13:57,200 --> 00:13:59,900 [Guy] You are David Copperfield-ing this menu. 418 00:14:04,867 --> 00:14:06,200 [Hunter] Incredible. 419 00:14:06,200 --> 00:14:07,667 I don't even know what I'm eating. 420 00:14:07,667 --> 00:14:09,800 -I have run out of vocabulary. -[laughs] 421 00:14:09,800 --> 00:14:11,900 [Guy] There are flavors, textures... 422 00:14:14,266 --> 00:14:16,567 adaptations, interventions, 423 00:14:16,567 --> 00:14:17,800 iterations. 424 00:14:18,266 --> 00:14:19,400 All big words I had. 425 00:14:21,734 --> 00:14:23,166 Pickled vegetables are perfect. 426 00:14:23,166 --> 00:14:24,767 Texture of the bread's dynamite. 427 00:14:24,767 --> 00:14:26,367 Cook on the meat's delicious. 428 00:14:26,367 --> 00:14:28,166 The flavor, bomb, umami. 429 00:14:28,166 --> 00:14:29,667 I mean, it's like you just got blindfolded, 430 00:14:29,667 --> 00:14:31,266 spun around and thrown in... thrown in the water. 431 00:14:31,266 --> 00:14:33,200 -I mean, you can't-- You don't know what to do. -[Guy] Exactly. 432 00:14:33,767 --> 00:14:35,800 Pretty mind-blowing. Well done. 433 00:14:37,000 --> 00:14:38,467 [man] Beautiful chap cheese. 434 00:14:38,467 --> 00:14:40,400 [woman] It's delicious. The bread is soft, 435 00:14:40,400 --> 00:14:43,200 the jalapenos in the cheese mix very well with the meat. 436 00:14:43,200 --> 00:14:46,266 And the sauce on the Bengali chap really puts it over the edge. 437 00:14:46,266 --> 00:14:48,100 [Avishar] Definitely not pad Thai to table five. 438 00:14:48,100 --> 00:14:50,166 This is the place that you bring people. 439 00:14:50,166 --> 00:14:52,767 -Wow! -You guys crush it. 440 00:14:52,767 --> 00:14:54,166 I don't know what you have planned for tomorrow 441 00:14:54,166 --> 00:14:55,500 or for the rest of the month, 442 00:14:55,500 --> 00:14:57,767 -but I'd be making my way to Columbus. -Yeah. 443 00:14:57,767 --> 00:14:58,800 Joya's. 444 00:15:00,467 --> 00:15:01,333 Coming up, 445 00:15:01,333 --> 00:15:03,100 a neighborhood tavern in Boston... 446 00:15:03,100 --> 00:15:03,967 Hey, hey, yahtzee! 447 00:15:03,967 --> 00:15:06,400 ...dishing out burgers like a boss... 448 00:15:06,400 --> 00:15:07,500 Animal. 449 00:15:07,500 --> 00:15:10,166 ...and frying up mozz like you've never seen before. 450 00:15:10,166 --> 00:15:11,734 Bro, this is a destination. 451 00:15:16,767 --> 00:15:19,166 [Guy] All right, Hunter, we're here on the east side of Boston. 452 00:15:19,166 --> 00:15:20,867 People around here are called Easties, by the way. 453 00:15:20,867 --> 00:15:22,767 Have you ever shot Triple-D out in Eastie? 454 00:15:22,767 --> 00:15:24,333 Well, no, you're not out in Eastie. 455 00:15:24,333 --> 00:15:26,266 -But anyhow, yes, we have shot out here many times. -Oh, you're not out there. 456 00:15:26,266 --> 00:15:27,367 [Guy] When you come to Boston, 457 00:15:27,367 --> 00:15:28,166 this is the place to come and eat. 458 00:15:28,166 --> 00:15:29,233 -[Hunter] Nice. -Anyhow, this joint 459 00:15:29,233 --> 00:15:31,367 that I'm taking you to is a whiskey bar. 460 00:15:31,367 --> 00:15:33,166 But the thing is, is the chef and the menu. 461 00:15:33,166 --> 00:15:36,700 The menu may read simple, but I hear it is out there. 462 00:15:36,700 --> 00:15:37,800 -You hungry? -Absolutely. 463 00:15:37,800 --> 00:15:38,600 This is The Quiet Few. 464 00:15:42,066 --> 00:15:43,367 Full rail, guys, let's rock and roll. 465 00:15:43,367 --> 00:15:45,567 The Quiet Few is the go-to spot. 466 00:15:45,567 --> 00:15:46,734 [Scott] Eastie dogs, up. 467 00:15:46,734 --> 00:15:48,767 [man] They've won awards, best food in East Boston, 468 00:15:48,767 --> 00:15:49,967 but they're known as top-shelf, lowbrow. 469 00:15:49,967 --> 00:15:52,166 Honestly, you forget you're in a bar when you're eating. 470 00:15:52,166 --> 00:15:55,900 [Guy] Make that a whiskey bar from executive chef Scott Jensen 471 00:15:55,900 --> 00:15:57,767 and owner Josh Weinstein. 472 00:15:57,767 --> 00:15:59,467 What is this? And how did you end up here? 473 00:15:59,467 --> 00:16:01,467 This is a neighborhood tavern. 474 00:16:01,467 --> 00:16:02,867 We met and hit it off. 475 00:16:02,867 --> 00:16:05,100 We decided to lock it down, open doors, 476 00:16:05,100 --> 00:16:06,500 and here we are, thankfully. 477 00:16:06,500 --> 00:16:07,500 How many different whiskies do you have? 478 00:16:07,500 --> 00:16:08,767 [Josh] About 150. 479 00:16:08,767 --> 00:16:11,667 It's a buffet of booze and really good food. 480 00:16:11,667 --> 00:16:13,667 Fire one hell yeah burger, please. 481 00:16:13,667 --> 00:16:15,467 Got the hell yeah burger. It's amazing. 482 00:16:15,467 --> 00:16:18,000 It's got the smoked onions, the smashed patties on there. 483 00:16:18,000 --> 00:16:21,767 It's like a better version of everybody's favorite burger. 484 00:16:21,767 --> 00:16:23,100 Today, we're gonna make our hell yeah burger. 485 00:16:23,100 --> 00:16:25,300 Melt down some rendered bone marrow. 486 00:16:25,300 --> 00:16:26,300 Toast off our spices here, 487 00:16:26,300 --> 00:16:29,166 granulated onions, garlic, dried Italian herbs, 488 00:16:29,166 --> 00:16:32,266 chili flakes, thyme and some black pepper. 489 00:16:32,266 --> 00:16:34,266 We're gonna use some whiskey to flambe this. 490 00:16:34,266 --> 00:16:35,500 Hey, hey, yahtzee! 491 00:16:35,500 --> 00:16:36,800 [Scott] A little Worcestershire. 492 00:16:36,800 --> 00:16:38,467 That's just not your everyday spice dump. 493 00:16:38,467 --> 00:16:39,533 That smells amazing. 494 00:16:39,533 --> 00:16:42,467 Chuck brisket and short rib, double-course ground. 495 00:16:42,467 --> 00:16:45,166 Italian sweet sausage, whiskey marinade. 496 00:16:45,166 --> 00:16:46,767 I thoroughly mix it, bone marrow. 497 00:16:46,767 --> 00:16:49,767 And lastly, make our four-ounce smashed patties. 498 00:16:49,767 --> 00:16:51,300 [Guy] Okay, now, what else comes on the hell yeah? 499 00:16:51,300 --> 00:16:54,467 Hell yeah sauce. Mayonnaise, ketchup, yellow mustard, 500 00:16:54,467 --> 00:16:56,567 white truffle oil, Worcestershire, 501 00:16:56,567 --> 00:16:57,867 honey, sugar, 502 00:16:57,867 --> 00:16:59,600 pickle juice, house Cajun. 503 00:16:59,600 --> 00:17:00,700 Hell yeah sauce. 504 00:17:01,200 --> 00:17:02,300 Oh, yeah. 505 00:17:02,300 --> 00:17:04,100 We have smoked minced onions for the burger as well. 506 00:17:04,100 --> 00:17:05,900 I got some applewood chips here. 507 00:17:05,900 --> 00:17:07,000 Onions go in. 508 00:17:07,000 --> 00:17:09,200 Then pop it in the oven so it's gonna smoke and cook. 509 00:17:09,200 --> 00:17:10,567 [Scott] Exactly. An hour and a half, 510 00:17:10,567 --> 00:17:12,266 bring 'em out, chop 'em up. 511 00:17:12,266 --> 00:17:13,233 Now, it's time to build. 512 00:17:13,233 --> 00:17:16,800 Flaxseed brioche bun, patty, nice and smash, 513 00:17:16,800 --> 00:17:18,967 blended burger spice, our hell yeah sauce. 514 00:17:18,967 --> 00:17:20,900 -Smoked onions. -Smoked, well, if you got 'em. 515 00:17:20,900 --> 00:17:22,200 [Scott] Pickles, cheese on. 516 00:17:22,200 --> 00:17:23,767 And then we have our whiskey water. 517 00:17:23,767 --> 00:17:24,934 -Whiskey water? -[Scott] Yes. 518 00:17:24,934 --> 00:17:27,700 Two ounces of whiskey to about eight ounces of water. 519 00:17:27,700 --> 00:17:30,000 We've got our shreds before these go on. 520 00:17:30,000 --> 00:17:31,867 Hell yeah, smoked onion. 521 00:17:31,867 --> 00:17:33,567 [Guy] I've never seen the paint spatula. 522 00:17:33,567 --> 00:17:35,900 A little more hell yeah on top of our bun here. 523 00:17:35,900 --> 00:17:37,100 Cheers, gentlemen. 524 00:17:37,100 --> 00:17:38,400 -Hell yeah. -[chuckles] 525 00:17:40,300 --> 00:17:42,100 [Hunter] The smoked onions are money. 526 00:17:42,100 --> 00:17:44,467 This is a very mature burger. 527 00:17:44,467 --> 00:17:47,166 -Flaxseed bun, the bits, the crunch. -[Scott] Mm-hmm. 528 00:17:47,166 --> 00:17:48,867 It holds up well. I mean, everything. 529 00:17:48,867 --> 00:17:50,634 [Guy] Hell yeah sauce is dynamite. 530 00:17:51,567 --> 00:17:54,166 And you get that little tinge of the whiskey. 531 00:17:54,166 --> 00:17:55,500 -There's flavor, flavor... -[Hunter] I've never seen that. 532 00:17:55,500 --> 00:17:56,867 ...flavor and flavor. 533 00:17:56,867 --> 00:17:57,900 I got a hell yeah. 534 00:17:57,900 --> 00:17:59,100 [Guy] How's the burger? 535 00:17:59,100 --> 00:18:00,233 Oh, it's incredible. 536 00:18:00,233 --> 00:18:03,200 The smashed patties get that nice caramelization. 537 00:18:03,200 --> 00:18:05,500 You get a little bit of the sausage's taste to it, too. 538 00:18:05,500 --> 00:18:06,533 Off the charts delicious. 539 00:18:06,533 --> 00:18:08,900 Michael Schlow, one of my really great friends, 540 00:18:08,900 --> 00:18:10,667 who's also a chef who also lives in Boston. 541 00:18:10,667 --> 00:18:12,567 A small hole-in-the-wall joints like this 542 00:18:12,567 --> 00:18:15,100 are getting super chef-driven in the back. 543 00:18:15,100 --> 00:18:16,467 You're gonna love it not just for the whiskeys, 544 00:18:16,467 --> 00:18:18,066 not just for the food, but the ambiance also. 545 00:18:18,066 --> 00:18:19,000 I mean, it's a cool place. 546 00:18:19,000 --> 00:18:20,467 That's how you're on a sticker right there. 547 00:18:20,467 --> 00:18:21,600 I'll tell you that much. 548 00:18:21,600 --> 00:18:23,767 The owner calls this an extension of your living room. 549 00:18:23,767 --> 00:18:24,600 And then the food, 550 00:18:24,600 --> 00:18:26,066 this is not a regular burger menu. 551 00:18:26,066 --> 00:18:28,266 I mean, I'm having the Carmella Soprano. 552 00:18:28,266 --> 00:18:30,400 It's a patty of mozzarella. 553 00:18:30,400 --> 00:18:31,533 Wonderfully smoked. 554 00:18:31,533 --> 00:18:34,900 [woman] It's got pesto mayo and those hot peppers. 555 00:18:34,900 --> 00:18:37,100 It comes out, and you're excited. 556 00:18:37,100 --> 00:18:39,567 We're gonna smoke our mozzarella for our Carmella Soprano. 557 00:18:39,567 --> 00:18:42,266 -[Guy] Hit it. -[Scott] Whole milk, low-moisture mozzarella. 558 00:18:42,266 --> 00:18:43,166 Quarter inch slabs. 559 00:18:43,166 --> 00:18:44,333 [Guy] So, we're gonna smoke it 560 00:18:44,333 --> 00:18:46,066 -similar to how we smoked the onions. -[Scott] Exactly. 561 00:18:46,066 --> 00:18:48,000 And let that sit for 10 minutes, and it's ready to go. 562 00:18:48,000 --> 00:18:49,000 [Guy] Just give it a little perfume. 563 00:18:49,000 --> 00:18:50,000 [Scott] Just a little perfume. 564 00:18:50,000 --> 00:18:51,567 Now, we're gonna bread it, 565 00:18:51,567 --> 00:18:53,100 we gotta dry hand with our flour. 566 00:18:53,100 --> 00:18:54,300 I got some liquid egg 567 00:18:54,300 --> 00:18:55,900 and Italian seasoned breadcrumbs. 568 00:18:55,900 --> 00:18:58,600 We're gonna do the egg and breadcrumbs twice to make a double coat. 569 00:18:58,600 --> 00:19:00,266 -Animal! -Make the crust. 570 00:19:00,266 --> 00:19:01,867 -So, we're gonna make our pesto mayo now. -[Guy] Okay. 571 00:19:01,867 --> 00:19:02,800 [Scott] Dijon mustard, 572 00:19:02,800 --> 00:19:05,567 blanched garlic, blanched basil and parsley, 573 00:19:05,567 --> 00:19:07,266 and just a little smidge of water. 574 00:19:07,266 --> 00:19:09,000 Fresh squeezed lemon juice, 575 00:19:09,000 --> 00:19:10,800 house-made garlic oil. 576 00:19:10,800 --> 00:19:13,066 -Take our parm. -[Hunter] Look at that color. 577 00:19:13,066 --> 00:19:14,767 [Scott] Pour it onto our mayo, 578 00:19:14,767 --> 00:19:16,433 and then freshly grated lemon zest. 579 00:19:17,400 --> 00:19:18,967 [Guy] That's fantastic. 580 00:19:18,967 --> 00:19:20,767 We're gonna make peperonata salad next. 581 00:19:20,767 --> 00:19:22,166 -Peperonata salad? -Yeah. 582 00:19:22,166 --> 00:19:25,000 Olive oil, red onion, shaved garlic, 583 00:19:25,000 --> 00:19:27,166 tomato paste, red wine vinegar, 584 00:19:27,166 --> 00:19:28,467 our charred bell peppers, 585 00:19:28,467 --> 00:19:29,867 -chili flake. -Italian seasoning. 586 00:19:29,867 --> 00:19:31,066 [Scott] A little more salt, 587 00:19:31,066 --> 00:19:34,767 hand-torn basil, lemon zest, and, lastly, some lemon juice. 588 00:19:34,767 --> 00:19:36,266 -Now, it's time to build. -[Guy] Let's see it. 589 00:19:36,266 --> 00:19:38,567 Fried mozz here, let's salt it, 590 00:19:38,567 --> 00:19:41,600 pepper it, toasted focaccia, pesto mayo, 591 00:19:41,600 --> 00:19:45,066 some mesclun mixed greens, peperonata, smoked mozz, 592 00:19:45,066 --> 00:19:46,600 a little more pesto mayo on top, 593 00:19:46,600 --> 00:19:48,100 stuffed cherry peppers. 594 00:19:48,100 --> 00:19:48,934 Where'd you get those little snacks? 595 00:19:48,934 --> 00:19:50,600 From our good friends down the road. 596 00:19:50,600 --> 00:19:51,834 Those are legit. 597 00:19:51,834 --> 00:19:54,367 -Those are money. -[Scott] Some parsley, a little scallion. 598 00:19:54,367 --> 00:19:56,900 Yeah, this is just what I expected to get when I pulled into this place. 599 00:19:59,767 --> 00:20:01,000 [Hunter] Look at that. 600 00:20:02,767 --> 00:20:04,700 I know there's no chicken in this, but that is better 601 00:20:04,700 --> 00:20:06,700 than any pesto chicken sandwich someone could ever do. 602 00:20:07,467 --> 00:20:09,367 -The little smoke is awesome. -[Hunter] Hmm. 603 00:20:09,367 --> 00:20:11,100 [Guy] The breading is dynamite. 604 00:20:11,100 --> 00:20:12,533 Delicious focaccia. 605 00:20:13,767 --> 00:20:14,834 My favorite part of it 606 00:20:14,834 --> 00:20:18,000 -is this green goddess pesto elixir. -The pesto. 607 00:20:18,000 --> 00:20:20,066 -It's unreal. -Carmella Soprano. 608 00:20:20,066 --> 00:20:22,700 Really gooey, delicious fried mozzarella. 609 00:20:22,700 --> 00:20:24,900 It really gives you the smokiness of what might be a meat. 610 00:20:24,900 --> 00:20:25,867 Unbelievable. 611 00:20:25,867 --> 00:20:26,800 This is the real deal. 612 00:20:26,800 --> 00:20:28,300 Fire a Nashville hot. 613 00:20:28,300 --> 00:20:29,867 You're not gonna have a bad meal here. 614 00:20:29,867 --> 00:20:31,567 -Bro, this is a destination. -Thank you. 615 00:20:31,567 --> 00:20:32,533 I'm gonna go get a beverage. 616 00:20:32,533 --> 00:20:34,600 -I know how much of mine is left. -[chuckles] 617 00:20:35,767 --> 00:20:37,700 So, that's it for this trip, but don't worry, 618 00:20:37,700 --> 00:20:39,400 there's plenty more Triple-D joints 619 00:20:39,400 --> 00:20:40,867 all over the country. 620 00:20:40,867 --> 00:20:42,200 I'll be looking for you next week 621 00:20:42,200 --> 00:20:45,100 on Diners, Drive-ins and Dives. 622 00:20:45,100 --> 00:20:47,000 -Good prices? -Uh, amazing prices. 623 00:20:47,000 --> 00:20:48,700 I mean that free is a better price. 624 00:20:48,700 --> 00:20:49,867 But obviously, you can't get-- 625 00:20:49,867 --> 00:20:50,867 I-- Today-- You know what? 626 00:20:50,867 --> 00:20:52,700 -Today, on me. -[laughs] 627 00:20:52,700 --> 00:20:53,634 -I'm a giver. -I appreciate it, man. 628 00:20:53,634 --> 00:20:54,800 -I'm just here, just-- -Well, in that case, 629 00:20:54,800 --> 00:20:55,634 I might get some more. 630 00:20:55,634 --> 00:20:57,266 I'll have another cocktail as well. 631 00:20:57,266 --> 00:20:59,467 -Tabs on me. -Appreciate it, man.