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.