1 00:00:01,001 --> 00:00:02,267 You know, people are asking me all the time, 2 00:00:02,269 --> 00:00:04,603 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,605 --> 00:00:06,705 when you were doing Triple-D, how are they doing?" 4 00:00:06,707 --> 00:00:09,041 You know, I don't know, we should check it out. 5 00:00:10,711 --> 00:00:13,512 [Guy] Over the years, I've seen and tasted it all 6 00:00:13,514 --> 00:00:15,514 This is ridiculous, dude. 7 00:00:15,516 --> 00:00:17,716 But it turns out, it was only the beginning 8 00:00:17,718 --> 00:00:19,718 'cause Triple-D joints have been blowing up 9 00:00:19,720 --> 00:00:22,054 and we're going back to see what's cooking. 10 00:00:23,224 --> 00:00:24,256 Like on this trip. 11 00:00:24,291 --> 00:00:25,557 [both laughing] 12 00:00:25,626 --> 00:00:26,625 Old friends... 13 00:00:26,627 --> 00:00:28,360 Everybody knows what a legend you are. 14 00:00:28,429 --> 00:00:29,928 ...are creating all kinds.. 15 00:00:29,930 --> 00:00:33,032 There's a few things that I don't think I'd ever seen before. 16 00:00:33,034 --> 00:00:34,233 ...of new flavors. 17 00:00:34,301 --> 00:00:35,234 Wow! Mmm. 18 00:00:35,335 --> 00:00:37,603 I mean, it just smells great. 19 00:00:37,605 --> 00:00:40,506 There's a whole lot of fried food in Potterville, Michigan. 20 00:00:40,508 --> 00:00:43,942 Fried food is kind of my jam. 21 00:00:44,044 --> 00:00:46,345 [Guy] Waffles every which way in Cincinnati. 22 00:00:46,447 --> 00:00:48,614 Baked waffles, chocolate and caramel. 23 00:00:48,616 --> 00:00:50,616 I mean, that's crazy. 24 00:00:50,618 --> 00:00:53,318 And in New York City, I'm following my buddy 25 00:00:53,320 --> 00:00:54,853 down to the Financial District. 26 00:00:54,955 --> 00:00:56,288 This is one of the best I've ever seen you make. 27 00:00:56,290 --> 00:00:58,524 Where he's keeping the pie old school. 28 00:00:58,526 --> 00:01:00,225 -We don't have to worry about ripping this recipe off. -[laughs] 29 00:01:00,227 --> 00:01:02,227 But level it up the lasagna 30 00:01:02,229 --> 00:01:03,128 It's delicious. 31 00:01:03,130 --> 00:01:05,397 I had no idea it was gluten free. 32 00:01:05,399 --> 00:01:09,935 [Guy] Familiar faces, new places and more off the hook flavors. 33 00:01:10,037 --> 00:01:11,470 This is Triple-D Nation. 34 00:01:17,812 --> 00:01:20,045 So I'm here in New York City and I got an interesting one for you. 35 00:01:20,047 --> 00:01:23,749 You see, back in 2013, I shot a place called Don Antonio. 36 00:01:23,818 --> 00:01:27,319 And it was this Napoli styl restaurant, okay? Awesome pizza. 37 00:01:27,321 --> 00:01:30,722 Well, in 2020, the chef there left to open up his own joint 38 00:01:30,724 --> 00:01:32,157 down here in the Financial District. 39 00:01:32,226 --> 00:01:33,792 And we've never done this where we followed a chef 40 00:01:33,794 --> 00:01:35,527 from one restaurant to the other. 41 00:01:35,529 --> 00:01:37,396 But this place, he's doing pizza, pastas, 42 00:01:37,398 --> 00:01:39,998 he's doing pizza restaurant, he's doing the pizza experience. 43 00:01:40,000 --> 00:01:42,301 This is Chef Roberto and this is Keste. 44 00:01:45,306 --> 00:01:48,207 -[bell dings] -Margherita, ready. 45 00:01:48,209 --> 00:01:52,344 I saw Roberto on Triple-D at Don Antonio and I wanted to try him at Keste. 46 00:01:52,413 --> 00:01:53,846 It's great, you're gonna enjoy it. 47 00:01:53,947 --> 00:01:55,581 Two Sabrina. 48 00:01:55,583 --> 00:01:59,852 Keste, to me, it's finally bringing authentic Neapolitan pizzeria into the city. 49 00:01:59,953 --> 00:02:01,119 [Roberto] Enjoy. 50 00:02:01,121 --> 00:02:03,422 It took me back to my family's town in Naples. 51 00:02:03,424 --> 00:02:04,923 I need more basil and lime, please. 52 00:02:04,925 --> 00:02:06,458 [man] When you think about a pizza maker, 53 00:02:06,527 --> 00:02:10,095 Roberto is the quintessential maestro at pizza making. 54 00:02:10,097 --> 00:02:11,797 [Guy] I couldn't agree more 55 00:02:11,799 --> 00:02:15,400 And it's because Roberto Caporuscio is straight from the source 56 00:02:15,402 --> 00:02:19,238 Growing up on a dairy farm right outside of Rome. 57 00:02:23,110 --> 00:02:26,612 My brother. Everybody knows what a legend you are. 58 00:02:26,614 --> 00:02:29,314 When we did Don Antonio's... When was that? That was 2013. 59 00:02:29,316 --> 00:02:30,649 -'13. -Almost 10 years ago. 60 00:02:30,718 --> 00:02:32,551 Geoffrey Zakarian, the Iron Chef came 61 00:02:32,653 --> 00:02:33,552 - and cooked with us. - Yes. 62 00:02:33,621 --> 00:02:35,387 Yeah, it was very funny. 63 00:02:35,389 --> 00:02:37,055 -Start from the dough. -Hit it. 64 00:02:37,057 --> 00:02:39,591 [Roberto] Okay, water, salt. 65 00:02:39,593 --> 00:02:41,527 -So exciting. -Keep notes on this, by the way. 66 00:02:41,529 --> 00:02:42,995 [Roberto] Then we start with all the flour. 67 00:02:42,997 --> 00:02:45,164 It's like a bowl of. 68 00:02:45,232 --> 00:02:49,134 So you're just gonna add the flour to the water and the salt 69 00:02:49,236 --> 00:02:52,404 -in your own vision and touch by feel. -Yes. 70 00:02:52,406 --> 00:02:55,040 -We don't have to worry about ripping this recipe off. -[all laughing] 71 00:02:55,709 --> 00:02:56,642 And this is fresh yeast. 72 00:02:56,710 --> 00:02:57,943 Okay, this is fresh yeast. 73 00:03:03,150 --> 00:03:05,317 We need to let rest for one hour. 74 00:03:05,319 --> 00:03:06,718 And we start making the dough balls. 75 00:03:09,823 --> 00:03:13,959 Rise for at least between 24 and 36 hours before you use it. 76 00:03:16,730 --> 00:03:18,330 It's done. 77 00:03:18,332 --> 00:03:20,098 So this is a pesto we make here now. 78 00:03:20,100 --> 00:03:21,500 -[Geoffrey] It's like a pesto. -Yes. 79 00:03:21,502 --> 00:03:22,500 [Geoffrey] Without garlic. 80 00:03:22,503 --> 00:03:25,804 Sausage, we cook here with Chianti wine. 81 00:03:26,807 --> 00:03:27,906 The extra virgin oil. 82 00:03:27,908 --> 00:03:28,941 And mozzarella. 83 00:03:30,945 --> 00:03:31,944 Whoa! 84 00:03:31,946 --> 00:03:34,046 You almost took that one to the teeth, homie. 85 00:03:34,048 --> 00:03:35,514 [Geoffrey] He's already ready to turn it. 86 00:03:35,516 --> 00:03:36,815 [Roberto] Yeah, check the bottom. 87 00:03:37,718 --> 00:03:39,318 It's almost done, I need to just... 88 00:03:39,320 --> 00:03:40,619 [Geoffrey] That is so fast. 89 00:03:46,260 --> 00:03:47,025 Mmm. 90 00:03:48,529 --> 00:03:49,761 The fresh mozzarella... 91 00:03:51,432 --> 00:03:52,297 ...and the dough. 92 00:03:52,299 --> 00:03:53,599 Look at how thin that is. 93 00:03:53,601 --> 00:03:56,435 That action going on with this dough is outstanding. 94 00:03:56,503 --> 00:03:58,837 It's light, I mean, it's just... You can eat a whole pizza 95 00:03:58,906 --> 00:04:00,339 and feel great. 96 00:04:00,407 --> 00:04:01,240 -Yeah. -Yeah. 97 00:04:03,544 --> 00:04:04,509 Enjoy, guys. 98 00:04:04,511 --> 00:04:06,411 [Guy] Would you say on a 1 to 10, 99 00:04:06,413 --> 00:04:08,614 how close is this to traditional... 100 00:04:08,616 --> 00:04:10,115 What you would get in Napoli? 101 00:04:10,117 --> 00:04:12,050 -No, 10, for sure. -Without question. 102 00:04:13,220 --> 00:04:14,953 -Ten. -That's the real deal. 103 00:04:15,055 --> 00:04:17,489 Ronald, I need more truffle, please. 104 00:04:17,491 --> 00:04:20,325 The Sabrina pizza, it's the one with truffles, 105 00:04:20,327 --> 00:04:22,628 it's so good, not compared to anything els 106 00:04:22,630 --> 00:04:23,328 Special. 107 00:04:24,565 --> 00:04:25,697 [Roberto] Sabrina pizza. 108 00:04:25,699 --> 00:04:27,699 -We make the Sabrina pizza. -Okay. 109 00:04:27,701 --> 00:04:29,768 -Fresh truffle on top. -Of course. 110 00:04:29,770 --> 00:04:31,136 So, see how simple... 111 00:04:31,138 --> 00:04:32,838 So you see people, you go in a pizzeria and you see people 112 00:04:32,939 --> 00:04:34,339 throwing the pizza skin. 113 00:04:34,341 --> 00:04:36,708 This stuff will tear. You can see how gentle he is with it. 114 00:04:36,710 --> 00:04:40,612 You touch your dough, okay, you touch your wife. 115 00:04:40,614 --> 00:04:41,913 If you touch very tough... 116 00:04:41,915 --> 00:04:43,515 [all laughing] 117 00:04:43,517 --> 00:04:45,550 Hang on a second. Make a note of that one. 118 00:04:47,655 --> 00:04:48,854 [Guy] What was that you just put on, chef? 119 00:04:48,955 --> 00:04:50,689 Uh, that is the cream of truffle. 120 00:04:50,691 --> 00:04:52,357 - Fresh truffle. - Right. 121 00:04:52,359 --> 00:04:55,227 [Roberto] And we put inside the blender with crescenza cheese. 122 00:04:55,229 --> 00:04:57,329 Cheese I make in North Italy. 123 00:04:57,331 --> 00:05:00,499 -[Guy] So you blend that with the actual truffle? -Yes. 124 00:05:00,501 --> 00:05:02,234 Okay, then what are we throwing on now? 125 00:05:02,303 --> 00:05:03,702 Now four cheese. 126 00:05:03,704 --> 00:05:06,538 We have the Caciocavallo Ragusano from Sicily. 127 00:05:06,607 --> 00:05:10,442 -[Guy] What was that? -Caciocavallo Ragusano from Sicily. 128 00:05:10,544 --> 00:05:12,811 Parmigiano-Reggiano, the crescenza 129 00:05:12,813 --> 00:05:15,247 and the water buffalo mozzarella. 130 00:05:15,349 --> 00:05:18,050 -[Guy] Okay. -This special salami from Bologna. 131 00:05:18,052 --> 00:05:19,051 It's called Golfetta. 132 00:05:21,255 --> 00:05:22,821 Not all salamis are the same. 133 00:05:23,957 --> 00:05:25,023 Watch yourself. 134 00:05:32,066 --> 00:05:33,832 You can smell all that truffle in the air. 135 00:05:34,401 --> 00:05:35,534 Well, it's not done yet. 136 00:05:37,504 --> 00:05:38,437 Beautiful. 137 00:05:38,505 --> 00:05:40,138 -Number one seller? -Yes. 138 00:05:43,143 --> 00:05:44,810 The crust is great. 139 00:05:44,812 --> 00:05:46,812 There's a lot of great truffle flavor. 140 00:05:46,814 --> 00:05:47,913 Super creamy. 141 00:05:47,915 --> 00:05:49,114 Melts in your mouth. 142 00:05:50,417 --> 00:05:51,416 How is the salami? 143 00:05:51,418 --> 00:05:52,951 Oh, fantastic. 144 00:05:53,020 --> 00:05:54,519 This is one of the best I've ever seen you make. 145 00:05:55,522 --> 00:05:56,321 Mmm. 146 00:05:57,124 --> 00:05:58,323 [Roberto] Sabrina pizza. 147 00:05:58,325 --> 00:06:01,727 Quattro Formaggi is the four cheese, I love it. 148 00:06:01,729 --> 00:06:04,529 The salami really sings and the truffle, 149 00:06:04,531 --> 00:06:08,433 you don't need as much when it's just a simple, classic, delicate pizza. 150 00:06:08,502 --> 00:06:11,336 I wanna take this and just sop it up into that. 151 00:06:11,438 --> 00:06:13,305 -Dough you know what I'm saying? -Yes. 152 00:06:14,341 --> 00:06:15,340 Dough you know. 153 00:06:17,111 --> 00:06:18,610 I could eat the whole thing. 154 00:06:18,612 --> 00:06:20,312 Isn't it the best? It is. 155 00:06:20,314 --> 00:06:21,413 We'll go to commercial. 156 00:06:21,415 --> 00:06:22,814 When we come back, we'll try the lasagna? 157 00:06:22,816 --> 00:06:23,615 -Yes. -All right. 158 00:06:23,617 --> 00:06:24,649 [server] Meat lasagna. 159 00:06:24,751 --> 00:06:26,218 [both speaking Italian] 160 00:06:26,220 --> 00:06:26,985 [Guy] Delicious. 161 00:06:27,053 --> 00:06:28,386 Mmm. 162 00:06:31,458 --> 00:06:35,694 [Guy] Back in 2013, I met this guy, Roberto Caporuscio, 163 00:06:35,696 --> 00:06:37,929 at an old Triple-D place. 164 00:06:37,931 --> 00:06:41,199 And since then, I followed him and his Neapolitan pizza 165 00:06:41,201 --> 00:06:42,701 to downtown Manhattan, 166 00:06:42,703 --> 00:06:44,736 where he's opened his own joint. 167 00:06:44,838 --> 00:06:46,438 Margherita pizza. 168 00:06:46,540 --> 00:06:48,006 -What does keste mean? -This is it. 169 00:06:48,008 --> 00:06:49,741 [both speaking Italian] 170 00:06:49,843 --> 00:06:50,809 [Guy] That's it. 171 00:06:50,877 --> 00:06:52,577 Okay, I'm gonna start using that more often. 172 00:06:54,815 --> 00:06:58,250 [Guy] You couldn't have explained to me just how cool the place is. 173 00:06:58,318 --> 00:06:59,351 How many square feet is it? 174 00:06:59,453 --> 00:07:00,351 Five thousand square feet. 175 00:07:00,421 --> 00:07:01,953 [Guy] Professional pizza classes, 176 00:07:02,022 --> 00:07:03,422 recreational pizza classes, 177 00:07:03,424 --> 00:07:05,424 banquets, catering, events, delivery. 178 00:07:05,426 --> 00:07:06,925 [Roberto] We ship all over the country. 179 00:07:06,927 --> 00:07:09,961 He's flash freezing it, he's sending out next day, 180 00:07:10,030 --> 00:07:12,164 coming with instructions and you're gonna feel like you're in the city. 181 00:07:12,265 --> 00:07:13,165 -Enjoy. -Thank you very much. 182 00:07:13,233 --> 00:07:15,033 Someone from the Midwest now knows 183 00:07:15,102 --> 00:07:17,502 about a different style of pizza that they didn't know about before. 184 00:07:17,504 --> 00:07:18,570 What do you know about pizza? 185 00:07:18,572 --> 00:07:20,705 -Um, Roberto's pizza is the best one. -Why? 186 00:07:20,707 --> 00:07:21,807 It tastes the best. 187 00:07:21,809 --> 00:07:23,041 The crust is the best. 188 00:07:23,110 --> 00:07:24,242 The ingredients are the best 189 00:07:24,311 --> 00:07:25,944 And he makes it with love. 190 00:07:27,114 --> 00:07:29,414 Montanara and Sabrina for the bar. 191 00:07:29,416 --> 00:07:30,816 -Is this the gluten free? -It is. 192 00:07:30,818 --> 00:07:33,452 It doesn't look like it, but it is. 193 00:07:34,154 --> 00:07:35,120 Isn't it the best? 194 00:07:36,223 --> 00:07:37,656 It is. 195 00:07:37,724 --> 00:07:38,957 You didn't let me finish my sentence. 196 00:07:38,959 --> 00:07:39,958 [women laughing] 197 00:07:40,727 --> 00:07:42,127 Veggie lasagna in five minutes. 198 00:07:42,229 --> 00:07:45,363 [woman] And they also have gluten free lasagna. 199 00:07:45,399 --> 00:07:46,598 It's fantastic. 200 00:07:46,600 --> 00:07:48,633 [man] It's individualized, you don't have to share. 201 00:07:48,735 --> 00:07:50,101 Even if you're in love, don't share it. 202 00:07:51,438 --> 00:07:52,604 [Roberto] This is your lasagna. 203 00:07:52,606 --> 00:07:53,905 Chef, break this down for me. 204 00:07:53,907 --> 00:07:56,107 We start making the pasta dough here in the house. 205 00:07:56,109 --> 00:07:58,143 Gluten free Italian flour. 206 00:07:58,212 --> 00:08:00,045 Put some eggs inside. 207 00:08:00,948 --> 00:08:03,248 Nutmeg. I like fresh grounded. 208 00:08:03,317 --> 00:08:05,116 Some of the water. 209 00:08:07,020 --> 00:08:10,755 When the dough is done, we roll it and cut it. 210 00:08:10,824 --> 00:08:14,359 And we do the Bolognese sauce the way we do in Bologna. 211 00:08:15,629 --> 00:08:18,063 Carrots, celery and onion. 212 00:08:18,065 --> 00:08:19,431 Extra virgin oil. 213 00:08:19,433 --> 00:08:20,799 Pancetta. 214 00:08:20,801 --> 00:08:21,933 Put the meat inside. 215 00:08:22,002 --> 00:08:23,201 Ground beef. 216 00:08:23,203 --> 00:08:25,136 We put some of the stock inside. 217 00:08:27,040 --> 00:08:28,039 Whole milk. 218 00:08:28,041 --> 00:08:29,040 Very good wine. 219 00:08:29,543 --> 00:08:30,542 Tomato. 220 00:08:30,644 --> 00:08:32,110 Cook for seven hours. 221 00:08:32,112 --> 00:08:34,713 We build in five layer. 222 00:08:34,715 --> 00:08:36,515 Layer dough, 223 00:08:36,517 --> 00:08:39,017 layer Bolognese, layer mozzarella, 224 00:08:40,120 --> 00:08:41,219 Parmigiano, 225 00:08:41,221 --> 00:08:43,154 and repeat for five times. 226 00:08:43,190 --> 00:08:45,524 And now it's ready to go inside the oven. 227 00:08:45,526 --> 00:08:49,027 We dress it with tomato and mozzarella. 228 00:08:49,029 --> 00:08:51,830 And we finish inside the pizza oven for another four minutes. 229 00:08:55,202 --> 00:08:57,001 [Guy] It's a gluten free dish. 230 00:08:57,003 --> 00:08:59,604 It does have a different consistency than you would typically get in a lasagna 231 00:08:59,606 --> 00:09:01,806 -where you don't get the chew of the noodle. -Yes. 232 00:09:01,808 --> 00:09:03,708 But don't get me wrong, it's delicious. 233 00:09:03,710 --> 00:09:06,111 I really love the finish in the wood fired oven 234 00:09:06,113 --> 00:09:07,546 because it gives it a nice char. 235 00:09:07,614 --> 00:09:10,615 And it gives a really nice crust to it. 236 00:09:10,617 --> 00:09:13,018 You can really taste the richness of the Bolognese. 237 00:09:13,020 --> 00:09:14,719 I mean, it's not floating in sauce. 238 00:09:14,721 --> 00:09:16,321 It's not oozing with cheese. 239 00:09:16,957 --> 00:09:18,223 Outstanding. Delicious. 240 00:09:19,626 --> 00:09:20,759 [Roberto] Two meat lasagnas. 241 00:09:21,528 --> 00:09:22,894 The layers are really perfect. 242 00:09:22,896 --> 00:09:27,198 It's not the classic lasagna because the shape is different. 243 00:09:27,200 --> 00:09:29,301 But like my grandma lasagna 244 00:09:29,303 --> 00:09:30,902 My grandma is from Bologna. 245 00:09:30,970 --> 00:09:35,707 The richness of the meat, the tomato and obviously the cheese mixed in there, 246 00:09:35,709 --> 00:09:37,809 I think that's what really elevates it. 247 00:09:37,811 --> 00:09:39,344 And I had no idea it was gluten free. 248 00:09:41,014 --> 00:09:42,814 Margherita pizza. 249 00:09:42,816 --> 00:09:44,049 This place is beautiful. 250 00:09:44,150 --> 00:09:46,051 It's amazing what you do. 251 00:09:46,152 --> 00:09:48,687 You're a great friend, you're an amazing chef. 252 00:09:48,689 --> 00:09:51,056 -Chef Roberto, the best. Thank you, brother. -[laughs] 253 00:09:53,627 --> 00:09:55,327 [Guy] Coming up in Potterville, Michigan. 254 00:09:55,329 --> 00:09:58,330 -Those are so golden and crispy. -That's what makes them good. 255 00:09:58,332 --> 00:09:59,831 [Guy] You know what I always say, 256 00:09:59,833 --> 00:10:01,032 if it's funky... 257 00:10:01,034 --> 00:10:02,300 Don't those look precious. 258 00:10:02,302 --> 00:10:03,601 ...I'll fry it. 259 00:10:03,603 --> 00:10:05,737 First time I've ever performed here in Gizzard City. 260 00:10:05,806 --> 00:10:07,405 Mmm. Wow. 261 00:10:07,407 --> 00:10:10,041 So good. I'm not kidding ya. It is money. 262 00:10:14,114 --> 00:10:15,714 When you're eating fried chicken, 263 00:10:15,716 --> 00:10:18,116 usually you get asked, "Do you want the breast? Do you want the thigh? 264 00:10:18,118 --> 00:10:19,184 Or do you want the drumstick?" 265 00:10:19,186 --> 00:10:21,419 Well, unless you're in Potterville, Michigan 266 00:10:21,421 --> 00:10:23,755 where they ask, "Hey, how you want your gizzards?" 267 00:10:23,823 --> 00:10:25,657 [Joe Jr.] This is the only place you're gonna wanna try 'em. 268 00:10:25,726 --> 00:10:28,059 Everywhere else is gonna taste like you bit into your tennis shoe. 269 00:10:28,061 --> 00:10:29,928 -So not ready for this. -[laughs] 270 00:10:29,930 --> 00:10:32,530 [Guy] That was back in 2007 271 00:10:32,532 --> 00:10:35,934 when gizzards weren't exactly on my daily diet. 272 00:10:36,003 --> 00:10:38,003 These days, they're so popular, 273 00:10:38,005 --> 00:10:39,838 they've had to take 'em to the streets. 274 00:10:39,939 --> 00:10:41,506 Welcome to Joe's Gizzard City. 275 00:10:47,948 --> 00:10:49,614 Gizzard Dinner in the window. 276 00:10:49,616 --> 00:10:52,917 We were here 14 years ago when Guy was here. 277 00:10:52,919 --> 00:10:54,653 Those are so golden and crispy. 278 00:10:54,754 --> 00:10:56,021 That's what makes them good. 279 00:10:56,023 --> 00:10:58,323 [woman] It put Potterville on the map. 280 00:10:58,325 --> 00:11:01,059 The food is a main staple for the area. 281 00:11:01,061 --> 00:11:02,827 It's just a great place to b 282 00:11:02,829 --> 00:11:07,198 The Joes are very friendly. They are awesome people to be around. 283 00:11:07,200 --> 00:11:09,300 [Guy] The Joes are a father and son team. 284 00:11:09,302 --> 00:11:11,336 Joe Sr. and Joe Jr. Bristol 285 00:11:11,438 --> 00:11:16,007 And they're dishing out a delicacy most people would never dream of eating 286 00:11:18,311 --> 00:11:19,244 That's gnarly. 287 00:11:19,345 --> 00:11:21,946 Guy asked me what is the gizzard? 288 00:11:21,948 --> 00:11:24,215 You're not eating the working part of the stomach. 289 00:11:24,217 --> 00:11:26,651 Good 'cause I don't like anything that has a job. 290 00:11:26,720 --> 00:11:28,253 -No. -So that's the muscle of it. 291 00:11:28,321 --> 00:11:29,420 The muscle of it. Yeah. 292 00:11:29,423 --> 00:11:31,423 [Joe Jr.] Going down for one Gizzard Dinner. 293 00:11:31,425 --> 00:11:34,759 Gizzards is our main food item that we've sold here for 51 years. 294 00:11:34,828 --> 00:11:38,663 You can get gizzards fried, Naked Fried, in a poutine, 295 00:11:38,732 --> 00:11:40,465 on a Smasher. 296 00:11:40,533 --> 00:11:42,934 When you serve 'em deep fried, they're delicious. 297 00:11:44,604 --> 00:11:47,205 -We're actually gonna pressure cook the gizzards. -And why? 298 00:11:47,207 --> 00:11:49,240 [Joe Jr.] You have to tenderize the gizzard 299 00:11:49,342 --> 00:11:51,309 or else it's gonna taste like shoe leather. 300 00:11:51,311 --> 00:11:53,712 -So that's why most people don't eat gizzards at home. -Correct. 301 00:11:53,714 --> 00:11:55,113 [Guy] What seasonings do we put in it? 302 00:11:55,115 --> 00:11:56,614 [Joe Jr.] All right, we're gonna have garlic powder, 303 00:11:56,616 --> 00:11:57,982 celery salt and salt. 304 00:11:57,984 --> 00:12:00,652 -[Guy] Now we lock and load - Lock and load, baby. 305 00:12:01,922 --> 00:12:02,954 [water whistling] 306 00:12:03,824 --> 00:12:05,223 [Guy] Don't those look precious. 307 00:12:06,193 --> 00:12:07,358 Joe's famous batter mix. 308 00:12:07,427 --> 00:12:08,760 Special flour. 309 00:12:08,862 --> 00:12:10,128 [Guy] Now water. 310 00:12:11,364 --> 00:12:13,698 [Joe Jr.] All right, here we go. 311 00:12:13,700 --> 00:12:15,433 I didn't need that many. I don't wanna waste. 312 00:12:15,535 --> 00:12:17,502 [Joe Jr.] Oh, you're gonna want more than this. 313 00:12:17,504 --> 00:12:19,804 Burn, baby, burn. 314 00:12:19,806 --> 00:12:21,606 Is that enough? 315 00:12:21,608 --> 00:12:23,441 I don't wanna be a hog and have 'em all. 316 00:12:23,543 --> 00:12:25,510 Seriously, save some for yourself. 317 00:12:25,512 --> 00:12:28,813 I don't think he was looking forward to eating gizzards. 318 00:12:30,016 --> 00:12:31,049 You'll love this. 319 00:12:34,354 --> 00:12:35,420 You know what? 320 00:12:36,256 --> 00:12:37,822 I actually think... 321 00:12:37,824 --> 00:12:39,124 I think they're quite tasty, actually. 322 00:12:39,126 --> 00:12:41,659 A lot of gizzards orders coming up. Let's roll. 323 00:12:41,695 --> 00:12:45,430 Before Guy came here, we were doing about 5,000 pounds a year. 324 00:12:45,432 --> 00:12:48,700 But now we're doing right around 25,000 to 30,000 pounds. 325 00:12:48,702 --> 00:12:51,035 Gizzard Smasher. 326 00:12:52,305 --> 00:12:53,905 Burger, coming over. 327 00:12:53,907 --> 00:12:56,241 [woman] They have burgers and sandwiches, everything fried. 328 00:12:56,342 --> 00:12:58,643 Fried food is kind of my jam. 329 00:12:58,745 --> 00:13:00,512 We are all about frying things. 330 00:13:00,514 --> 00:13:03,047 -So you said let's cook the burger. -Yeah. 331 00:13:03,149 --> 00:13:04,315 [Guy] And then, let's batter it. 332 00:13:04,317 --> 00:13:05,717 -And then, let's fry it. -Yeah. 333 00:13:05,719 --> 00:13:06,785 And put it in a burger. 334 00:13:06,787 --> 00:13:08,252 -[Joe Jr.] Yep. - I gotta tell ya, 335 00:13:08,321 --> 00:13:11,122 there's a few things that I don't think I'd ever seen before. 336 00:13:11,124 --> 00:13:14,726 Deep fried patty in batter. 337 00:13:16,429 --> 00:13:18,029 Mmm. I like that. 338 00:13:18,031 --> 00:13:20,165 All right, Triple "D" Burger. 339 00:13:20,266 --> 00:13:21,699 Going in the batter. 340 00:13:21,701 --> 00:13:23,001 Let's heat her up. 341 00:13:23,003 --> 00:13:25,336 I saw the Triple "D" Burger on Triple-D. 342 00:13:25,438 --> 00:13:27,405 And I really wanted to try i 343 00:13:27,407 --> 00:13:29,340 First time ever performed here in Gizzard City. 344 00:13:29,442 --> 00:13:30,408 [laughing] 345 00:13:31,211 --> 00:13:32,811 -Oh, yummy. -[Joe Jr.] Yep. 346 00:13:32,813 --> 00:13:33,777 [Guy] Oh. 347 00:13:33,779 --> 00:13:34,646 [Joe Jr.] Hope it don't fall apart. 348 00:13:34,714 --> 00:13:36,214 [Joe Jr. laughs] 349 00:13:37,417 --> 00:13:39,150 Let's cut it out of its tomb. 350 00:13:40,287 --> 00:13:41,319 [Joe Jr. laughs] 351 00:13:41,321 --> 00:13:44,055 Look at that. 352 00:13:46,459 --> 00:13:47,458 Mmm. 353 00:13:48,228 --> 00:13:49,961 -Wow. -Definitely. 354 00:13:50,030 --> 00:13:52,397 I'm not kidding ya. It is money. 355 00:13:52,399 --> 00:13:53,798 Triple "D" Burger in the window. 356 00:13:53,800 --> 00:13:57,535 We've made an incredible amount of Triple "D" Burger 357 00:13:57,637 --> 00:13:58,769 since the show. 358 00:13:58,771 --> 00:14:01,940 It is the biggest burger seller that we have. 359 00:14:01,942 --> 00:14:03,241 If you like the Triple "D" burger, 360 00:14:03,243 --> 00:14:06,311 you're gonna love the Triple "D" Breakfast Sandwich. 361 00:14:06,313 --> 00:14:08,613 Triple "D" Breakfast Sandwich going in the pool. 362 00:14:09,616 --> 00:14:11,616 The first step is to grill up our sausage. 363 00:14:11,618 --> 00:14:13,251 Crack up an egg. 364 00:14:13,253 --> 00:14:15,954 Hashbrowns on the grill and get a nice crisp on each side. 365 00:14:16,055 --> 00:14:19,657 American cheese, grilled hashbrowns, sausage patty, 366 00:14:19,726 --> 00:14:22,727 fried egg, one more slice of American cheese. 367 00:14:22,729 --> 00:14:25,730 I'm gonna submerge the Triple "D" Breakfast Sandwich into our batter mix 368 00:14:25,732 --> 00:14:30,101 It's gonna go in a 350 degre fryer for approximately two to three minutes. 369 00:14:30,103 --> 00:14:32,103 Now it's nice and golden brown. 370 00:14:35,141 --> 00:14:36,207 And there you have it. 371 00:14:36,209 --> 00:14:38,343 Triple "D" Breakfast Sandwich. 372 00:14:38,444 --> 00:14:42,313 It was almost sweet and still had that breakfast flavor to it. 373 00:14:42,315 --> 00:14:44,649 I will definitely be having that again. 374 00:14:44,751 --> 00:14:45,850 [woman] It's a really good breakfast sandwich. 375 00:14:45,919 --> 00:14:49,153 It's just got every flavor. It's all breakfast. 376 00:14:49,222 --> 00:14:51,322 Gravy going on Smasher. 377 00:14:51,324 --> 00:14:53,224 [man] The food that I think is incredible, 378 00:14:53,226 --> 00:14:55,159 all the different, uh, deep fried desserts. 379 00:14:55,261 --> 00:14:56,628 These are... 380 00:14:56,630 --> 00:14:57,795 [couple] Deep Fried Oreos. 381 00:14:57,797 --> 00:14:59,063 [Guy] What about a Frinkie? 382 00:14:59,065 --> 00:15:00,298 Oh, those are awesome too. 383 00:15:00,300 --> 00:15:02,400 [Joe Jr.] A Frinkie is a deep fried Twinkie. 384 00:15:03,803 --> 00:15:05,203 [laughs] That's freaky. 385 00:15:05,205 --> 00:15:06,337 Since the show aired, 386 00:15:06,406 --> 00:15:08,306 we went into the food truck business 387 00:15:08,308 --> 00:15:11,342 We take Joe's Gizzard Wagon to fairs and festivals around the area. 388 00:15:12,946 --> 00:15:15,513 [man] You've got to go to Joe's Gizzard City. 389 00:15:15,515 --> 00:15:18,683 It's off Interstate 69, Exit 66. 390 00:15:18,685 --> 00:15:22,387 Get your gizzard fix at Exit 66. 391 00:15:22,389 --> 00:15:24,055 -Is that where we are? -Yes, you are. 392 00:15:24,124 --> 00:15:25,924 ♪ Well, I'm going down to Joe's ♪ 393 00:15:25,926 --> 00:15:27,525 ♪ Going down to Joe's ♪ 394 00:15:27,527 --> 00:15:29,127 ♪ Down to Gizzard City ♪ 395 00:15:29,129 --> 00:15:31,362 ♪ Joe's Down to Gizzard City ♪ 396 00:15:31,464 --> 00:15:32,664 - ♪ Joe's! Joe's! ♪ -[laughs] 397 00:15:35,835 --> 00:15:36,935 [Guy] Up next... 398 00:15:36,937 --> 00:15:38,603 Mmm. That's good. 399 00:15:38,605 --> 00:15:40,305 Cincinnati gets Belgianized. 400 00:15:40,307 --> 00:15:42,807 Everything that I don't understand, you call a Belgian way. 401 00:15:42,809 --> 00:15:44,309 ...seven times over. 402 00:15:44,311 --> 00:15:47,111 There's another bistro less than five minutes away. 403 00:15:47,113 --> 00:15:48,947 That would not have happened without Triple-D. 404 00:15:54,354 --> 00:15:56,421 So I'm here in Cincinnati on Vine Street. 405 00:15:56,423 --> 00:15:59,824 Now I'm in an area known as OTR, Over-the-Rhine. 406 00:15:59,826 --> 00:16:02,560 There was a huge European immigrant influence here. 407 00:16:02,662 --> 00:16:04,429 So this place makes total sense. 408 00:16:05,131 --> 00:16:07,198 And since I was there in 201 409 00:16:07,200 --> 00:16:10,802 this Belgian bistro has gone to seventh heaven. 410 00:16:10,804 --> 00:16:11,936 This is Taste of Belgium. 411 00:16:18,345 --> 00:16:20,311 Traditional galette up. Table 210. 412 00:16:20,313 --> 00:16:23,448 Taste of Belgium is one of the staples of Cincinnati. 413 00:16:23,516 --> 00:16:25,316 [woman] It's really cool to see it being featured 414 00:16:25,318 --> 00:16:27,919 in Food Network and having it being shared with the world. 415 00:16:27,921 --> 00:16:29,954 Two fruit waffles in the window. 416 00:16:29,956 --> 00:16:32,357 Well, it's very, very, uh, typical to Belgium, 417 00:16:32,458 --> 00:16:33,524 especially the waffle. 418 00:16:33,526 --> 00:16:34,926 [Guy] I should hope so. 419 00:16:34,928 --> 00:16:37,328 Since owner, Jean-Francois Flechet, 420 00:16:37,330 --> 00:16:40,732 started his business with a waffle iron and a dream. 421 00:16:42,102 --> 00:16:45,003 Do people understand what a Belgian waffle is? 422 00:16:45,005 --> 00:16:46,137 Well, I think here everybody 423 00:16:46,206 --> 00:16:47,905 -calls a waffle a Belgian waffle. -Right. 424 00:16:47,907 --> 00:16:51,509 [Jean] It's depending on the style and typically based on the city. 425 00:16:51,511 --> 00:16:55,046 So the waffle that we make is a Liege style waffle. 426 00:16:55,148 --> 00:16:56,147 Okay, well, let's get after them, man. 427 00:16:56,216 --> 00:16:57,949 So we're gonna start with the flour. 428 00:16:57,951 --> 00:16:59,317 Salt, yeast. 429 00:16:59,319 --> 00:17:01,719 Mix it up and we'll add the butter. 430 00:17:01,721 --> 00:17:02,954 Eggs. 431 00:17:02,956 --> 00:17:04,722 [chuckles] It's raining chickens. 432 00:17:04,724 --> 00:17:07,525 [Jean] Milk, vanilla. 433 00:17:07,527 --> 00:17:09,961 And the key is this compressed beet sugar. 434 00:17:09,963 --> 00:17:11,429 And you cannot find it locally. 435 00:17:11,431 --> 00:17:14,899 It's a special texture, it has a special melting point. 436 00:17:14,901 --> 00:17:18,036 That doesn't smell like any waffle dough, batter that I've ever made. 437 00:17:18,905 --> 00:17:21,406 This gets done mixing, we portion it. 438 00:17:21,408 --> 00:17:23,041 Cut it. 439 00:17:23,142 --> 00:17:25,910 - Put it in the holding tray goes to the refrigerator. - Yes. 440 00:17:25,912 --> 00:17:28,179 We'll put two balls of dough on the waffle iron. 441 00:17:28,181 --> 00:17:29,647 And then, we just close it. 442 00:17:29,649 --> 00:17:31,549 And in three minutes, you're gonna get a beautiful waffle. 443 00:17:33,186 --> 00:17:34,752 Just serve in wax paper. 444 00:17:34,821 --> 00:17:36,053 That's the way we-- 445 00:17:36,055 --> 00:17:37,722 -That's the way you get it in Belgium. -In Belgium. 446 00:17:40,527 --> 00:17:41,592 That's outstanding. 447 00:17:41,594 --> 00:17:43,761 I love the little crystals that you get. 448 00:17:43,863 --> 00:17:45,963 You know, you get a little bit of that crunch inside of there. 449 00:17:45,965 --> 00:17:47,932 Now that's crazy. 450 00:17:48,001 --> 00:17:49,500 [chef] Belgian waffles coming up. 451 00:17:49,502 --> 00:17:51,536 You can get the Belgium waffles online, 452 00:17:51,604 --> 00:17:54,505 you can get 'em at several grocery stores throughout the city. 453 00:17:54,507 --> 00:17:56,941 We just launched, uh, dipped waffles. 454 00:17:57,043 --> 00:17:59,744 Chocolate and caramel and then, toss it with nuts 455 00:17:59,846 --> 00:18:01,746 I can't believe we never did that before. 456 00:18:01,814 --> 00:18:04,248 -[Guy] That's good. -Thank you. 457 00:18:04,317 --> 00:18:05,983 The waffles, that's what they're known for, 458 00:18:05,985 --> 00:18:07,718 but there's so much more to offer. 459 00:18:07,720 --> 00:18:09,420 [chef] Dressing the Belgian Burger now. 460 00:18:09,422 --> 00:18:11,456 For dinner, I have gotten the burger. 461 00:18:11,524 --> 00:18:13,024 The meatballs are really, really good. 462 00:18:13,026 --> 00:18:14,559 I don't even know the difference 463 00:18:14,561 --> 00:18:17,929 between the Italian and Belgian meatball, but they're great. 464 00:18:17,931 --> 00:18:20,598 What really makes a difference is the sauce. 465 00:18:20,600 --> 00:18:24,602 We gonna melt some butter, add some brown sugar and sweat some onions. 466 00:18:24,604 --> 00:18:28,339 Once the onions are caramelized, we will add some beef stock. 467 00:18:28,441 --> 00:18:31,409 And then, we sweeten the whole thing with apple and pear reduction, 468 00:18:31,411 --> 00:18:34,345 red wine vinegar and salt, white pepper, 469 00:18:34,413 --> 00:18:37,415 and we finish it with a slurry to thicken it. 470 00:18:37,417 --> 00:18:38,850 To make our Belgian meatballs, 471 00:18:38,918 --> 00:18:41,119 we combine ground pork and ground beef. 472 00:18:41,121 --> 00:18:43,521 And then, we add shallot, salt and nutmeg, 473 00:18:43,523 --> 00:18:46,424 parsley, black pepper and mix the whole thing together. 474 00:18:46,426 --> 00:18:50,394 We will add eggs and milk soaked breadcrumbs. 475 00:18:50,396 --> 00:18:54,699 And then, we mix it all together and form it into 6 ounce balls. 476 00:18:54,701 --> 00:18:57,702 We bake them off at 350 for about 25 minutes. 477 00:18:59,606 --> 00:19:02,106 We serve two meatballs per order. 478 00:19:02,108 --> 00:19:03,608 Ladled with some of our sauc 479 00:19:03,610 --> 00:19:06,244 and serve with frites. 480 00:19:06,345 --> 00:19:07,945 [chef] Finishing the meatballs now. 481 00:19:08,047 --> 00:19:11,582 They are very tender and packed full of flavor. 482 00:19:11,584 --> 00:19:14,785 [man] It's a savory, kind of almost a pear sauce It's really good. 483 00:19:14,787 --> 00:19:15,886 Very filling. 484 00:19:15,955 --> 00:19:17,522 There's only two of 'em, but that's all you need. 485 00:19:18,424 --> 00:19:19,924 Chef, what are we making next? 486 00:19:19,926 --> 00:19:22,827 -We gonna make some, uh, Belgian pretzel. -Okay. Get going. 487 00:19:23,730 --> 00:19:25,263 I see this little funky knot you did. 488 00:19:25,331 --> 00:19:26,697 [Jean] Yeah, it's Belgian way. 489 00:19:26,699 --> 00:19:29,200 Everything that I don't understand you call a Belgian way. 490 00:19:29,202 --> 00:19:30,634 Nobody knows the first thing about Belgium. 491 00:19:30,636 --> 00:19:32,904 Yes, so you just say, "Oh, that's how we do it in Belgium." 492 00:19:32,906 --> 00:19:37,041 [Jean] They get boiled, brushed with egg wash, and then put in the oven. 493 00:19:40,280 --> 00:19:43,814 Well, the texture on the pretzel is real authentic. 494 00:19:45,418 --> 00:19:46,517 Great crust on it. 495 00:19:46,519 --> 00:19:48,819 [sniffs] I mean, it just smells great. 496 00:19:48,821 --> 00:19:50,821 Putting a little bit on the grilled cheese. 497 00:19:50,823 --> 00:19:55,426 We offer a whole lot more than just waffle and pretzel. 498 00:19:55,428 --> 00:19:57,328 [chef] Mussels are looking good. 499 00:19:57,330 --> 00:19:59,230 If it's not Belgian, we Belgianize it. 500 00:19:59,232 --> 00:20:01,165 You Belgianize it? 501 00:20:01,201 --> 00:20:04,802 I can't believe that there's not a Taste of Belgium on every corner in Cincinnati. 502 00:20:04,804 --> 00:20:06,704 When the show aired, things went crazy. 503 00:20:06,706 --> 00:20:09,840 Right now, we have seven food service restaurant 504 00:20:09,909 --> 00:20:12,143 and we're in the process of opening the eighth one. 505 00:20:12,245 --> 00:20:14,312 That would not have happened without Triple-D. 506 00:20:14,314 --> 00:20:16,280 [chef] We got a grilled ham and cheese ready. Pick it up. 507 00:20:16,282 --> 00:20:19,150 Now it's expanded to so many different areas 508 00:20:19,219 --> 00:20:21,085 and each of them are a little bit different, 509 00:20:21,087 --> 00:20:22,820 but the menu is very consistent. 510 00:20:22,822 --> 00:20:27,425 This one is jam packed and there's another bistro less than five minutes away. 511 00:20:30,964 --> 00:20:32,129 [server] Anything else, guys? 512 00:20:32,131 --> 00:20:33,364 Triple "D" Breakfast Sandwich. 513 00:20:33,432 --> 00:20:35,032 Stab it and grab it. 514 00:20:35,101 --> 00:20:37,501 And that's just a drop in the bucket, ladies and gentlemen. 515 00:20:37,503 --> 00:20:39,003 Banana Nutella crepe. 516 00:20:39,005 --> 00:20:41,539 Two veggie lasagna going inside the oven now. 517 00:20:41,641 --> 00:20:42,540 Triple "D" Burger. 518 00:20:42,609 --> 00:20:44,742 We got a long list to get through, 519 00:20:44,844 --> 00:20:46,811 next time on Triple-D Nation. 520 00:20:47,413 --> 00:20:49,580 So... [laughs]. 521 00:20:49,582 --> 00:20:51,215 [in Italian accent] You no can do that. 522 00:20:51,217 --> 00:20:52,316 Oh, you're amazing... 523 00:20:52,318 --> 00:20:53,584 -You no can do that, can you? -No, I don't know. 524 00:20:53,586 --> 00:20:55,353 You no crazy guy like that. 525 00:20:57,223 --> 00:20:58,456 -[Roberto exclaims] -[in normal voice] All right.