1 00:00:00,601 --> 00:00:01,766 I'm Guy Fieri, 2 00:00:01,768 --> 00:00:03,736 we're rolling out looking for America's greatest... 3 00:00:03,837 --> 00:00:06,138 [crowd in unison] Diners, Drive-Ins, and Dives 4 00:00:06,240 --> 00:00:07,206 [all cheering] 5 00:00:07,208 --> 00:00:08,507 [Guy Fieri] This trip... 6 00:00:08,509 --> 00:00:10,109 Doing my best work right now, folks. 7 00:00:10,111 --> 00:00:11,844 ...we're hitting some surfs. 8 00:00:11,912 --> 00:00:12,945 Some lemon. 9 00:00:12,947 --> 00:00:14,546 ...and keeping things savory 10 00:00:14,648 --> 00:00:16,315 That would go in the Flavortown Hall of Fame. 11 00:00:17,251 --> 00:00:19,284 We've got a local gem in Puerto Rico... 12 00:00:19,286 --> 00:00:21,820 -This is legit. -Yes, certainly. 13 00:00:21,822 --> 00:00:24,156 [Guy] ...mouthwatering Mediterranean in Cleveland.. 14 00:00:24,224 --> 00:00:26,058 That is lights out. 15 00:00:26,160 --> 00:00:28,093 ...and a funky joint in New Jersey... 16 00:00:28,095 --> 00:00:30,662 -Wow. -...serving up earth... 17 00:00:30,731 --> 00:00:32,231 -They've invented fake bacon. -[laughs] 18 00:00:32,233 --> 00:00:34,299 [Guy] ...that tastes as goo as turf. 19 00:00:34,301 --> 00:00:36,502 This is dynamite. 20 00:00:36,504 --> 00:00:38,337 That's all right here, right now, 21 00:00:38,439 --> 00:00:40,739 on Diners, Drive-Ins, and Dives. 22 00:00:52,186 --> 00:00:53,652 So I'm here in Somerville, New Jersey, 23 00:00:53,754 --> 00:00:55,921 and when I think New Jersey, of course I think of the first place 24 00:00:55,923 --> 00:00:57,189 we ever shot on Triple D, 25 00:00:57,191 --> 00:00:59,525 the Bayway Diner in Linden, New Jersey. 26 00:00:59,527 --> 00:01:02,628 And I think about Italian delis, I think about pizza. 27 00:01:02,630 --> 00:01:05,464 You know what I don't think about? Vegan. No, not one bit. 28 00:01:05,533 --> 00:01:08,300 I'll tell you what, the vegan movement is alive and well. 29 00:01:08,302 --> 00:01:10,903 I'm here to check out a joint where a guy is doing a vegan menu, 30 00:01:10,905 --> 00:01:13,405 and he's also doing a surf and turf menu. 31 00:01:13,407 --> 00:01:16,508 And he's come up with a crazy name. This is Turf, Surf, and Earth. 32 00:01:18,612 --> 00:01:19,611 [Byron Salazar] Black bean burger. 33 00:01:19,613 --> 00:01:20,712 This place is amazing. 34 00:01:20,714 --> 00:01:22,247 It's why I'm here three times a day. 35 00:01:22,349 --> 00:01:23,949 [waitress] Barbecue ranch turkey burger. 36 00:01:23,951 --> 00:01:27,219 They have fish, they have the regular meats, they have the vegan. 37 00:01:27,221 --> 00:01:29,888 -I'm not a vegan, but I love their vegan food. -[Guy] Okay. 38 00:01:29,890 --> 00:01:32,724 I bring all my friends here. It's always good. 39 00:01:32,726 --> 00:01:34,927 [Guy] And it's that somethin for everyone menu 40 00:01:34,929 --> 00:01:37,563 that Byron Salazar and Mackenzie Stahl targete 41 00:01:37,631 --> 00:01:39,131 when they opened the joint. 42 00:01:39,133 --> 00:01:40,933 I have one other location, Warren, New Jersey. 43 00:01:41,034 --> 00:01:42,501 The first one's called Turf and Surf 44 00:01:42,503 --> 00:01:44,403 and I really wanted to do a turf, surf, and earth 45 00:01:44,405 --> 00:01:46,538 and evolve the plant-based options. 46 00:01:46,640 --> 00:01:48,640 -You do a little mix of everything. -Everything, yeah. 47 00:01:48,742 --> 00:01:50,943 I have the po' boy sandwich. 48 00:01:50,945 --> 00:01:52,244 The po' boy has mushrooms, 49 00:01:52,346 --> 00:01:54,680 it's got a little bit of a kick with the sauce. 50 00:01:54,748 --> 00:01:57,316 Everything that is inside, it's just delicious. 51 00:01:57,318 --> 00:01:59,318 -[Guy] So what are we making, chef? -Vegan pepper jack cheese. 52 00:01:59,320 --> 00:02:01,019 [Salazar] We're gonna start with soy milk, 53 00:02:01,021 --> 00:02:02,955 tapioca flour, nutritional yeast, 54 00:02:03,056 --> 00:02:03,956 -kappa carrageenan. -[Guy] What? 55 00:02:04,024 --> 00:02:05,357 It's a derivative of seaweed. 56 00:02:05,459 --> 00:02:07,126 So, it helps with the gelling process. 57 00:02:07,128 --> 00:02:08,861 -To... [whistles] -[laughs] Yeah. 58 00:02:08,929 --> 00:02:10,195 [whistles] [clicks tongue] 59 00:02:10,197 --> 00:02:12,798 Blend it all in there. 60 00:02:12,800 --> 00:02:14,199 [Guy] Heat it up, hit it with the immersion blender, 61 00:02:14,201 --> 00:02:16,702 -and emulsify it with the oil? -Yeah. 62 00:02:16,704 --> 00:02:19,037 -Can we do the drizzle to the schnizzle? -Yeah. 63 00:02:19,106 --> 00:02:20,939 -Doing my best work right now, folks. -[laughs] 64 00:02:21,041 --> 00:02:22,908 [Salazar] Apple cider vinega lactic acid, 65 00:02:22,910 --> 00:02:25,110 salt, onion powder, garlic powder. 66 00:02:25,112 --> 00:02:27,045 [Guy] Sweated jalapenos, chili flakes. 67 00:02:27,114 --> 00:02:30,048 -[Salazar] Yup. [laughs] -This whole thing's kinda cheesy. 68 00:02:30,150 --> 00:02:31,450 Put it in the refrigeration, let it sit overnight. 69 00:02:31,552 --> 00:02:33,519 And the next day, it'll be a nice, solid brick 70 00:02:34,522 --> 00:02:35,954 -So what's our next step? -Plant-based mayo. 71 00:02:36,023 --> 00:02:38,157 -Doesn't sound sexy. -Non-dairy mayo? 72 00:02:38,258 --> 00:02:41,527 -Non-dairy mayo sounds a lot better. -Sounds a lot better. 73 00:02:41,529 --> 00:02:45,330 Soy milk, agave, apple cider vinegar. salt, garlic powder, 74 00:02:45,332 --> 00:02:47,933 lactic acid and our dry mustard powder. 75 00:02:48,035 --> 00:02:50,702 Pour the oil in slowly until we get a nice thickness out of it. 76 00:02:50,704 --> 00:02:52,037 You're killing me, Smalls. 77 00:02:52,039 --> 00:02:53,939 -Not in my contract. -[laughs] 78 00:02:54,041 --> 00:02:55,707 [Guy] That tightens up big-time. 79 00:02:56,744 --> 00:02:58,911 That is as thick, it is creamy, and is rich. 80 00:03:00,047 --> 00:03:01,346 -That's better than mayo, bro. -Yeah. 81 00:03:01,415 --> 00:03:03,415 So now we're gonna do the chipotle mayo. 82 00:03:03,417 --> 00:03:04,716 [Guy] Chipotle and adobo. 83 00:03:04,718 --> 00:03:06,952 -[Salazar] Paprika. -[Guy] And the lemon juice. 84 00:03:06,954 --> 00:03:08,187 -And this is the horseradish? -Yup. 85 00:03:08,189 --> 00:03:09,821 [Guy] Dill, horseradish. 86 00:03:09,823 --> 00:03:12,257 -It's my own cooking demo. -[Salazar] Lemon, garlic powder. 87 00:03:12,326 --> 00:03:13,759 Now, do you use a vegan Worcestershire? 88 00:03:13,827 --> 00:03:15,594 -I do use a vegan Worcestershire. -Fantastic. 89 00:03:15,596 --> 00:03:17,129 -Let's build the sandwich. -Got it. 90 00:03:17,131 --> 00:03:19,898 [Salazar] Start with oyster mushrooms drop them into bean water 91 00:03:19,900 --> 00:03:21,033 with some apple cider vinega 92 00:03:21,134 --> 00:03:22,401 -Little flour, little panko. -Yup. 93 00:03:22,403 --> 00:03:24,136 [Salazar] And from there, straight into the fryer. 94 00:03:24,138 --> 00:03:27,906 Toasted pretzel bun with ou homemade pepper jack cheese chipotle mayo. 95 00:03:27,908 --> 00:03:30,042 [Guy] Pickles are a key, oyster mushroom. 96 00:03:30,044 --> 00:03:32,044 -[Salazar] Horseradish sauce -[Guy] Slaw. 97 00:03:32,112 --> 00:03:33,812 [Salazar] Chipotle mayo, top it off. 98 00:03:35,149 --> 00:03:36,548 Ta-da. 99 00:03:38,752 --> 00:03:41,620 Delicious, chef The oyster is the mushroom for this. 100 00:03:41,622 --> 00:03:43,155 The right amount of crunch, not too much breading. 101 00:03:44,625 --> 00:03:46,858 The mayos are awesome, the pickles are must-have. 102 00:03:46,927 --> 00:03:48,426 Really needs the acid. 103 00:03:48,495 --> 00:03:51,563 This is the carnivore-killer. This is big, it's rich, it's meaty. 104 00:03:51,665 --> 00:03:52,831 It's got a little bit of funk. 105 00:03:54,101 --> 00:03:56,501 -Spot on. -Let me get two Grandma's Boys. 106 00:03:56,503 --> 00:03:58,203 The oyster mushroom just fries perfectly. 107 00:03:58,205 --> 00:03:59,538 I love the mayo. 108 00:03:59,607 --> 00:04:01,139 This is Jen Ehrlacher, 109 00:04:01,208 --> 00:04:02,841 uh, good friends of mine. 110 00:04:02,843 --> 00:04:05,944 We've had great meals togeth with our good friend Rachel Ray. 111 00:04:06,013 --> 00:04:07,813 It's a genius idea that they're doing here, 112 00:04:07,815 --> 00:04:10,716 offering all different facet to proteins. 113 00:04:10,718 --> 00:04:12,351 I can get something I really like, 114 00:04:12,419 --> 00:04:14,753 and my husband can get something he really likes here. 115 00:04:14,822 --> 00:04:17,422 The vegan food is so deceptive you won't even know it's vegan food. 116 00:04:18,058 --> 00:04:19,658 Vegan Turk'y Club, table 11. 117 00:04:19,727 --> 00:04:21,126 [man] I had the turk'y club 118 00:04:21,128 --> 00:04:24,763 with the bacon and the lettuce, tomato, and the sauces. 119 00:04:24,832 --> 00:04:26,098 Tastes just like meaty turke 120 00:04:26,100 --> 00:04:28,300 like the stuff you have in Thanksgiving. 121 00:04:28,302 --> 00:04:30,636 We're gonna make our turkey roast for our turkey BLT. 122 00:04:30,704 --> 00:04:32,136 -This is vegan, also. -All right. 123 00:04:32,138 --> 00:04:34,306 -So we're gonna add our water, pressed tofu. -I'm impressed. 124 00:04:34,308 --> 00:04:37,743 -[Guy] Nutritional yeast. -Salt, miso paste, apple cider vinegar. 125 00:04:37,844 --> 00:04:40,512 [Salazar] Some vegetable oil mustard powder, vegetable base. 126 00:04:40,514 --> 00:04:42,247 -[Salazar] Cooked mushrooms -What kind of mushroom? 127 00:04:42,316 --> 00:04:43,615 Nebrodini biancos. 128 00:04:43,617 --> 00:04:44,750 That's what I thought they were. 129 00:04:44,818 --> 00:04:47,052 You really wanna get a smooth mixture. 130 00:04:47,054 --> 00:04:49,288 -So what do we do here? -So we got our vital weak gluten. 131 00:04:49,290 --> 00:04:52,124 Some flour, garlic, last but not least, the onion powder. 132 00:04:52,126 --> 00:04:56,328 Add our liquid portion, and then we'll let it mix for a while into a dough. 133 00:04:56,330 --> 00:04:59,798 Form two loaves and then wra it up to be put in the oven 134 00:04:59,800 --> 00:05:03,201 -[Guy] At what temp? -300 degrees for about an hour and 20 minutes. 135 00:05:04,238 --> 00:05:05,937 So, now we're gonna make our vegetable stock. 136 00:05:05,939 --> 00:05:07,739 Start with our water and then our onions. 137 00:05:07,808 --> 00:05:10,542 Celery, carrots, garlic, thyme, 138 00:05:10,611 --> 00:05:14,613 rosemary, sage, our favorite ingredient, some nutritional yeast. 139 00:05:14,615 --> 00:05:16,515 -You guys call it nooch? -We call it nooch. 140 00:05:16,517 --> 00:05:18,016 Bay leaves, tamari. 141 00:05:18,018 --> 00:05:19,718 [Guy] What if it was yesterday? What was it? 142 00:05:19,720 --> 00:05:22,988 -[in accent] "Yesterday"? -Yeah. Not bad, not bad. 143 00:05:22,990 --> 00:05:24,589 [Salazar] Salt, sugar. 144 00:05:24,591 --> 00:05:25,957 -[Guy] How long are you gonna let that go? -About 30 minutes. 145 00:05:25,959 --> 00:05:28,060 -[Guy] We'll strain it? So, our loaf is done. -Mmm-hmm. 146 00:05:28,161 --> 00:05:29,261 [Salazar] Drop it into our stock. 147 00:05:29,363 --> 00:05:30,929 -Where it'll absorb flavor? -Absorb flavors. 148 00:05:30,931 --> 00:05:32,264 -[Guy] It'll cook how long in there? -20 minutes. 149 00:05:32,333 --> 00:05:34,232 -[Salazar] Slice it up. -Got it, got it, okay. 150 00:05:34,334 --> 00:05:36,034 -We have our multigrain bread. -Been toasted off. 151 00:05:36,036 --> 00:05:38,837 [Salazar] The mayo, add avocado, and our vegan bacon. 152 00:05:38,872 --> 00:05:40,605 -Do you make it or you bring it in? -We don't. We bring it in. 153 00:05:40,607 --> 00:05:43,208 -[Guy] Now, this is cooked? -Yup, nice and crispy. 154 00:05:44,345 --> 00:05:48,146 I've never had vegan bacon taste that good. Wow. 155 00:05:48,215 --> 00:05:50,215 -They've invented fake bacon. -[laughs] 156 00:05:50,217 --> 00:05:52,517 [Salazar] All right, turkey mustard, banana peppers, 157 00:05:52,519 --> 00:05:54,219 some lettuce, tomatoes. 158 00:05:54,221 --> 00:05:56,054 [Guy] Nice whole grain. 159 00:05:59,259 --> 00:06:01,159 This is dynamite. 160 00:06:01,261 --> 00:06:04,196 The texture of the turkey is a cross between 161 00:06:04,198 --> 00:06:07,399 roasted turkey meat and turkey lunchmeat out of a package. 162 00:06:07,401 --> 00:06:09,401 Everything has a texture. 163 00:06:10,804 --> 00:06:13,105 That's a turkey sandwich that I would order every day. 164 00:06:13,107 --> 00:06:15,507 -It's very light. -Yeah. Could run a mile after this. 165 00:06:15,509 --> 00:06:18,043 Well, I don't know. I mean, you gotta be able to run a mile in the first place. 166 00:06:18,112 --> 00:06:19,411 Let's not kid ourselves. 167 00:06:19,413 --> 00:06:20,912 [Salazar] This is the turk'y club. 168 00:06:20,914 --> 00:06:23,615 Crunchiness of the bacon really comes out nice. 169 00:06:23,617 --> 00:06:25,317 If I didn't know it was vegan, 170 00:06:25,319 --> 00:06:27,419 there's no way I would guess it at all. 171 00:06:27,421 --> 00:06:28,553 -[claps] -I think it's outstanding. 172 00:06:28,622 --> 00:06:30,322 That's what I'm saying. 173 00:06:30,324 --> 00:06:33,425 -[waitress] Nachos. -It's just one of those places you can't get enough of. 174 00:06:33,427 --> 00:06:36,094 Dynamite restaurant, dynamite concept, 175 00:06:36,096 --> 00:06:38,964 -and the delivery is excellent. Well done. -Appreciate it. 176 00:06:41,301 --> 00:06:44,569 [Guy] Up next, a real deal spot in San Juan, Puerto Ric 177 00:06:44,571 --> 00:06:46,505 This guy right here, make it happen, Captain. 178 00:06:46,507 --> 00:06:48,507 Scored with shrimp empanadas... 179 00:06:48,509 --> 00:06:49,608 That's on point. 180 00:06:49,610 --> 00:06:51,643 ...home run hot sauce... 181 00:06:51,745 --> 00:06:53,311 I could easily get in trouble with that. 182 00:06:53,313 --> 00:06:55,647 ...and hitting a triple with one of my favorites. 183 00:06:55,749 --> 00:06:59,050 I didn't want anybody to mess with my mofongo. Now I have three fongo. 184 00:07:00,554 --> 00:07:01,520 [in accent] The court must be out. 185 00:07:01,522 --> 00:07:02,687 The jury's coming over. 186 00:07:02,756 --> 00:07:04,289 -I didn't think the accent was so bad. -Oh, really? 187 00:07:04,291 --> 00:07:06,391 -[in accent] Next on Diners Drive-Ins, and Dives. -And Dives. 188 00:07:06,393 --> 00:07:07,826 -[laughs] -And Dives. 189 00:07:10,664 --> 00:07:13,031 I'm here in Puerto Rico, PR as the locals call it, 190 00:07:13,033 --> 00:07:14,566 on Ashford Avenue. 191 00:07:14,568 --> 00:07:17,102 This is kind of like a hotel row where all the tourists come. 192 00:07:17,104 --> 00:07:18,804 You can find all kinds of restaurants down here. 193 00:07:18,806 --> 00:07:22,340 But can you find yourself a real deal Puerto Rican restaurant 194 00:07:22,442 --> 00:07:24,109 serving meals like Grandma made? 195 00:07:24,111 --> 00:07:26,845 You will, right here. This is Orozco's. 196 00:07:26,947 --> 00:07:29,514 -[bell rings] -Beef empanadas. 197 00:07:29,516 --> 00:07:30,615 From 1 to 10, it's a 10. 198 00:07:30,617 --> 00:07:31,850 [chef] Alcapurrias ready. 199 00:07:31,852 --> 00:07:34,152 [man] Curry bean style Puerto Rican cuisine, 200 00:07:34,221 --> 00:07:36,822 spicy but not hot. 201 00:07:36,824 --> 00:07:40,192 I always pass by and say, "I gotta go to this place. This is Orozco's." 202 00:07:40,194 --> 00:07:41,927 It's like soul food. 203 00:07:41,929 --> 00:07:44,529 [Guy] And this food definite runs deep in the soul 204 00:07:44,531 --> 00:07:46,665 of the owner, Jaime Orozco, 205 00:07:46,733 --> 00:07:49,100 who runs this spot alongside his wife, Maria, 206 00:07:49,102 --> 00:07:52,504 and learned the tricks of the trade from his late father. 207 00:07:52,506 --> 00:07:54,039 -Your dad was a restaurateur. -Yes. 208 00:07:54,041 --> 00:07:55,340 [Jaime Orozco] I started working with him, 209 00:07:55,409 --> 00:07:57,509 I was studying computer engineering. 210 00:07:57,511 --> 00:07:59,244 And I realized that my life was here. 211 00:07:59,313 --> 00:08:01,246 So, I used to have a restaurant down the block. 212 00:08:01,315 --> 00:08:03,048 For 30 years, he owns this place 213 00:08:05,052 --> 00:08:06,551 and we build this from ground to the top. 214 00:08:06,620 --> 00:08:10,055 And I try to keep it as a ho cooking as close as we can. 215 00:08:11,058 --> 00:08:13,325 [speaking foreign language] 216 00:08:13,327 --> 00:08:17,429 Trifongo is yucca, which is cassava in English, 217 00:08:17,431 --> 00:08:20,031 the sweet and the green plantain. 218 00:08:20,033 --> 00:08:22,200 On top is the pork, it's really spiced really well. 219 00:08:22,202 --> 00:08:23,735 It was really delicious. 220 00:08:23,837 --> 00:08:25,704 Puerto Rico is known for mofongo, 221 00:08:25,706 --> 00:08:27,506 one of my favorite things in the world to eat. 222 00:08:27,508 --> 00:08:29,174 But if one fongo's not enough, 223 00:08:29,176 --> 00:08:31,710 come on down for three fongos. 224 00:08:31,712 --> 00:08:33,612 [Orozco] So we gotta make the wrap for the pork. 225 00:08:33,614 --> 00:08:35,947 -We have sazon with achiote. -Beautiful color in that. 226 00:08:35,949 --> 00:08:37,415 [Orozco] Oregano, chicken base, 227 00:08:37,417 --> 00:08:39,150 -adobo, bay leaves. -Adobo. 228 00:08:39,219 --> 00:08:42,521 -Garlic paste, sofrito, cooking wine. -Okay. 229 00:08:42,523 --> 00:08:44,523 [Orozco] The pork, of course We'll take the skin off 230 00:08:44,525 --> 00:08:45,924 and put some holes in the middle. 231 00:08:45,926 --> 00:08:47,959 -I like it. -Garlic in the holes. 232 00:08:48,028 --> 00:08:49,394 [Orozco] One, two... 233 00:08:49,396 --> 00:08:51,463 -Three fongo. -Three fongo. 234 00:08:51,565 --> 00:08:53,899 [Orozco] I put the wrap seasoning here on top, 235 00:08:53,901 --> 00:08:55,433 cover that with the skin. 236 00:08:55,502 --> 00:08:56,635 Put some water here 237 00:08:56,703 --> 00:08:58,169 and then we cover overnight. 238 00:08:58,205 --> 00:08:59,638 -[Guy] Then we roast it in the morning. -Correct. 239 00:08:59,739 --> 00:09:01,640 3 to 4 hours at 350. 240 00:09:01,708 --> 00:09:04,009 -We're gonna do the trifongo now. -Green plantain. 241 00:09:04,011 --> 00:09:05,777 And sometimes they're difficult to peel. 242 00:09:05,779 --> 00:09:08,413 -[Orozco] We have sweet plantains. -Same thing, just ripe. 243 00:09:08,415 --> 00:09:11,116 [Orozco] And the cassava, this is a little tougher, of course. 244 00:09:11,118 --> 00:09:13,618 -that's just the beginning, folks, stick around. -That's just the beginning 245 00:09:13,620 --> 00:09:14,619 of the long route. 246 00:09:14,621 --> 00:09:15,853 The long road. 247 00:09:15,855 --> 00:09:17,956 [Orozco] Plantains to fry, three, four minutes. 248 00:09:18,025 --> 00:09:19,424 Boil the cassava. 249 00:09:19,426 --> 00:09:21,793 Gonna take that sweet and green plantain together. 250 00:09:21,795 --> 00:09:24,963 Couple of cassavas, some garlic, butter, adobo. 251 00:09:25,065 --> 00:09:26,398 This is looking good for me right now, folks. 252 00:09:26,400 --> 00:09:28,600 And then we'll take the maceta in the pilon. 253 00:09:28,602 --> 00:09:30,035 And every order is done this way. 254 00:09:30,136 --> 00:09:31,803 -We don't have any sitting on the steam table. -No. 255 00:09:31,805 --> 00:09:33,805 -[Orozco] You put it in the mold. -Make a little cavity. 256 00:09:33,807 --> 00:09:36,207 -[Orozco] Now we work with the pernil. -Beautiful. 257 00:09:36,810 --> 00:09:38,510 Okay. Look at that. 258 00:09:39,513 --> 00:09:41,580 [Orozco] Get a pan with some juice. 259 00:09:41,582 --> 00:09:43,448 -Some of the fat and the marinade, got it. -Yes. 260 00:09:43,450 --> 00:09:45,750 [Orozco] And we just heat i up a little bit, put it righ in the middle. 261 00:09:45,819 --> 00:09:47,319 -I'll put the cup upside down. -Got it. 262 00:09:47,321 --> 00:09:48,520 -Don't worry, don't worry. -No, listen. 263 00:09:48,522 --> 00:09:50,322 I've heard "don't worry" before, you just do. 264 00:09:50,324 --> 00:09:51,689 [Orozco] You see? 265 00:09:51,691 --> 00:09:53,458 Famous last words when you're the one with a blue shirt on. 266 00:09:53,527 --> 00:09:55,427 [Orozco] Put some pork right here on top. 267 00:09:55,429 --> 00:09:56,595 I can do a dance party tonight. 268 00:09:56,597 --> 00:09:58,530 [Orozco] Drop whatever is left of the juice. 269 00:09:58,532 --> 00:10:00,198 Cilantro and alfalfa. 270 00:10:00,200 --> 00:10:01,800 Why would you put alfalfa sprouts? 271 00:10:01,802 --> 00:10:03,101 [Orozco] It's what makes it prettier. 272 00:10:03,103 --> 00:10:05,003 The trifongo roast pork. 273 00:10:07,507 --> 00:10:10,642 This is dynamite. It takes mofongo to a new level. 274 00:10:11,278 --> 00:10:12,410 Thank you. 275 00:10:12,412 --> 00:10:14,779 [Guy] One minute you get sweet plantain, 276 00:10:14,781 --> 00:10:16,080 little banana flavor. 277 00:10:16,149 --> 00:10:18,817 Next you get really creamy, which I know is the cassava. 278 00:10:18,819 --> 00:10:20,652 Then you get some hard texture, 279 00:10:20,754 --> 00:10:23,221 a little more chew to it, which I know is the green plantain. 280 00:10:23,223 --> 00:10:25,523 Then you get a little kiss of the garlic, 281 00:10:25,525 --> 00:10:27,425 incredibly flavorful pork 282 00:10:27,427 --> 00:10:29,327 and the jus of the pork. 283 00:10:30,631 --> 00:10:32,464 Very moist. This right here 284 00:10:32,532 --> 00:10:34,933 makes me feel like I'm at Grandma's house. 285 00:10:36,603 --> 00:10:38,403 I didn't want anybody to mess with my mofongo. 286 00:10:38,405 --> 00:10:39,838 Now I have three fongo. 287 00:10:40,907 --> 00:10:42,440 Trifongo pernil congri. 288 00:10:42,509 --> 00:10:44,175 An amazing dish. 289 00:10:44,177 --> 00:10:47,445 The different mixtures of flavors is a perfect combination. 290 00:10:47,547 --> 00:10:49,714 Whole red snapper ready, rice and beans and tostones. 291 00:10:49,716 --> 00:10:51,216 Is this as authentic 292 00:10:51,218 --> 00:10:53,718 -as you've had at anybody's home? -It is. 293 00:10:53,720 --> 00:10:54,919 -I love this island. -Yeah. 294 00:10:54,921 --> 00:10:56,955 [Guy] I love the people, I love the culture, 295 00:10:57,057 --> 00:10:58,423 I love the style, I love the food, 296 00:10:58,425 --> 00:10:59,791 I love the music, I mean, the whole thing. 297 00:10:59,793 --> 00:11:02,327 This restaurant's right by the beach, I can see the waves. 298 00:11:02,329 --> 00:11:04,161 It's really the ideal spot. 299 00:11:04,163 --> 00:11:06,064 [Guy] We're hanging out in Puerto Rico, we're right down by the wate 300 00:11:06,133 --> 00:11:08,700 Chef Jaime knocks it out with the three fongo. 301 00:11:08,702 --> 00:11:10,502 You wanna see what's next? We'll see you in a bit. 302 00:11:10,504 --> 00:11:11,669 I can't eat all this, 303 00:11:11,671 --> 00:11:13,204 -but I'm gonna wanna take it to go. -[laughs] 304 00:11:18,245 --> 00:11:21,112 Welcome back, Triple D, hanging out in PR, Puerto Rico. 305 00:11:21,114 --> 00:11:24,616 Chef Jaime, right here, in downtown hotel row, 306 00:11:24,618 --> 00:11:26,051 right across from the beach 307 00:11:26,053 --> 00:11:27,852 And you're making this happen 17 years? 308 00:11:27,921 --> 00:11:29,054 -18 years. -18 years. 309 00:11:29,790 --> 00:11:31,356 It's local cuisine. 310 00:11:31,458 --> 00:11:32,791 [waitress] Fish ceviche. 311 00:11:32,793 --> 00:11:34,259 [woman] We get a lot of fresh fish. 312 00:11:34,327 --> 00:11:37,929 It is good for fishermen and it is good for our kitchen. 313 00:11:37,931 --> 00:11:39,264 Shrimp empanadas ready. 314 00:11:39,365 --> 00:11:41,833 Shrimp empanadas are my favorite, I love seafood. 315 00:11:41,902 --> 00:11:43,802 [man] And then if you want some little heat, 316 00:11:43,804 --> 00:11:47,405 you put some of the spicy sauce on top, also. 317 00:11:47,407 --> 00:11:49,107 -[Guy] What's up next? -[Orozco] Shrimp empanadas. 318 00:11:49,109 --> 00:11:51,042 -Another one of the staples here? -For sure. 319 00:11:51,044 --> 00:11:53,611 [Orozco] We're gonna do some of the Creole sauce. Green pepper. 320 00:11:53,613 --> 00:11:55,814 -Any oil, anything? Nada. -No, no just dry. 321 00:11:55,816 --> 00:11:57,515 [Orozco] Onions, tomate, 322 00:11:57,517 --> 00:11:59,250 vino blanco de cocinar. 323 00:11:59,352 --> 00:12:00,418 Cooking wine, got it. 324 00:12:00,420 --> 00:12:02,821 -Adobo, chicken base. -Oregano. 325 00:12:02,823 --> 00:12:05,323 [Orozco] Sazon con achiote. The red is the achiote. 326 00:12:05,325 --> 00:12:06,858 -From the annatto seed. -Garlic. 327 00:12:06,960 --> 00:12:08,426 -Epazote? -Racao. 328 00:12:08,428 --> 00:12:10,161 Racao! Thought I had it. 329 00:12:10,197 --> 00:12:11,329 [Orozco] And tomato paste. 330 00:12:11,331 --> 00:12:13,364 -Pate de tomate? Pasta! -Pasta. 331 00:12:13,433 --> 00:12:14,599 [Orozco] Pasta de tomate. 332 00:12:14,601 --> 00:12:15,800 I'm trying, folks. 333 00:12:15,802 --> 00:12:17,435 [Orozco] And then we put some water. 334 00:12:17,537 --> 00:12:19,137 Once it's boiling, 335 00:12:19,139 --> 00:12:21,406 put some cornstarch and water just to thicken it out a little bit. 336 00:12:21,408 --> 00:12:23,742 Use that to cook the shrimp, what about the hot sauce? 337 00:12:23,810 --> 00:12:25,043 Oh, let's do it, right away. 338 00:12:25,145 --> 00:12:27,011 -Hot sauce in Puerto Rico. -Yes. 339 00:12:27,013 --> 00:12:28,213 It's not any hot sauce. 340 00:12:28,215 --> 00:12:30,749 -Oh, dude, you're telling me. -It's Orozco's hot sauce. 341 00:12:30,850 --> 00:12:32,550 [Orozco] Red chili flakes, garlic paste. 342 00:12:32,619 --> 00:12:33,952 Cooking wine. 343 00:12:33,954 --> 00:12:35,553 -Sazon. -Sazon. We... 344 00:12:35,655 --> 00:12:37,722 -Called achiote. -Achiote, you got that right. 345 00:12:37,724 --> 00:12:38,823 [Orozco] Spanish paprika. 346 00:12:38,825 --> 00:12:40,625 -Chili powder, or? Okay. -Chili powder. 347 00:12:40,627 --> 00:12:41,860 [Guy] Pickled jalapenos. 348 00:12:41,961 --> 00:12:42,927 Cayenne liquid. 349 00:12:42,929 --> 00:12:43,928 -Cayenne liquid? -Cayenne liquid. 350 00:12:43,930 --> 00:12:45,230 -[Guy] Which is hot sauce. -Yes. 351 00:12:46,233 --> 00:12:47,432 That's wing sauce. 352 00:12:48,201 --> 00:12:49,701 Get some of that in your eye. 353 00:12:49,703 --> 00:12:51,236 Yeah, that's right, look in there. 354 00:12:51,304 --> 00:12:53,638 -[Guy] We cook this down. All right. -Simmer. 355 00:12:53,707 --> 00:12:55,173 [Orozco] And then we pour in the bottles directly. 356 00:12:55,175 --> 00:12:56,708 Now we build the empanada. 357 00:12:56,710 --> 00:12:58,376 -[Orozco] Shrimps. -That have been chopped up a little. 358 00:12:58,378 --> 00:13:01,045 [Orozco] With a little wine with some Creole sauce already done. 359 00:13:01,047 --> 00:13:04,149 We're gonna use the dough, then we put the shrimps in the middle 360 00:13:04,250 --> 00:13:05,850 -with some cheese. -That's it? 361 00:13:05,952 --> 00:13:07,619 Want more cheese? No problem. 362 00:13:07,621 --> 00:13:09,220 [Guy] The tricolor bell peppers. 363 00:13:09,222 --> 00:13:11,389 -[Orozco] And then we close it all over. -That's it? 364 00:13:11,391 --> 00:13:12,790 -No. -There's more. 365 00:13:12,792 --> 00:13:14,526 -[Guy] We'll see if he gets that fold right. -Yeah, yeah. 366 00:13:14,528 --> 00:13:17,428 [Orozco] And then in the deep fryer for four or five minutes. 367 00:13:17,430 --> 00:13:18,796 [Guy] Let's see it. 368 00:13:18,798 --> 00:13:21,933 The shrimp empanadas and our homemade hot sauce, cilantro. 369 00:13:26,439 --> 00:13:27,872 That's on point. 370 00:13:27,874 --> 00:13:29,908 The Creole shrimp, you didn't overcook them, 371 00:13:29,910 --> 00:13:32,310 so they're still nice and tender. 372 00:13:33,513 --> 00:13:36,447 The boss of the sauce is the hot sauce. 373 00:13:36,549 --> 00:13:37,682 Slamming. 374 00:13:39,653 --> 00:13:42,821 -Legit, bro. That how your pops picked it up? -Yeah. 375 00:13:42,823 --> 00:13:44,789 Dynamite. It's not too spicy. 376 00:13:44,791 --> 00:13:47,125 That acid coming in from the pickled jalapenos, 377 00:13:47,127 --> 00:13:50,128 you can put that on just about anything. Flip-flop. 378 00:13:51,531 --> 00:13:53,398 Shrimp empanadas, five minutes. 379 00:13:53,400 --> 00:13:55,533 I love the shrimp on the inside, 380 00:13:55,635 --> 00:13:57,135 it's seasoned, cooked so perfectly. 381 00:13:57,237 --> 00:13:59,304 The kicker with the pique, the hot sauce. 382 00:13:59,306 --> 00:14:01,806 Yeah, I could easily get in trouble with that. 383 00:14:01,808 --> 00:14:03,441 Puerto Rican combination ready. 384 00:14:03,510 --> 00:14:05,643 I like this restaurant so much. 385 00:14:05,745 --> 00:14:06,611 This is the place. 386 00:14:06,613 --> 00:14:08,313 -This is legit. -Yes, exactly. 387 00:14:08,315 --> 00:14:10,615 It's a must if you come to Puerto Rico. 388 00:14:10,617 --> 00:14:12,917 [Guy] This right here, bud. 389 00:14:12,919 --> 00:14:15,220 I had a lot of choices on the menu that I could've picked. 390 00:14:15,222 --> 00:14:16,654 But it's your dad's hot sauce. 391 00:14:16,723 --> 00:14:18,223 I know how proud your dad is of you. 392 00:14:18,225 --> 00:14:20,325 There's gotta be something that he put this together. 393 00:14:20,327 --> 00:14:21,292 Have to be. 394 00:14:21,294 --> 00:14:22,927 -Gives me goosebumps. -Me, too. 395 00:14:22,929 --> 00:14:24,229 [Guy] And I appreciate you having me. 396 00:14:24,231 --> 00:14:26,698 -We've been blessing. -My friend, I feel the same. 397 00:14:26,700 --> 00:14:28,433 -Nice to meet you. -Thank you very much. 398 00:14:28,501 --> 00:14:31,603 Wait till you find this place right down here in hotel row. 399 00:14:31,605 --> 00:14:34,138 But this guy right here, make it happen, Captain. 400 00:14:37,277 --> 00:14:40,044 Coming up, Mediterranean madness in Ohio... 401 00:14:40,113 --> 00:14:41,646 You're gonna get us both kicked out of Cleveland. 402 00:14:41,715 --> 00:14:43,514 ...like outstanding octopus. 403 00:14:43,516 --> 00:14:45,316 That puts you right into Greece. 404 00:14:45,318 --> 00:14:48,519 ...and a simple staple taken over the top. 405 00:14:48,521 --> 00:14:50,087 That is, without question, 406 00:14:50,089 --> 00:14:52,724 one of the most tender, fluffiest, flavorful meatballs I've ever had. 407 00:14:58,064 --> 00:14:59,364 So I'm here in Cleveland, Ohio, 408 00:14:59,432 --> 00:15:01,532 and it's been a while since I've visited, let me tell you. 409 00:15:01,601 --> 00:15:03,101 My cousins remind me of it all the time. 410 00:15:03,103 --> 00:15:05,403 You know, the food scene is really blowing up here. 411 00:15:05,405 --> 00:15:07,906 And with so much culture, when I hear that there's a Greek joint 412 00:15:07,908 --> 00:15:09,774 where they're importing their own goods, 413 00:15:09,776 --> 00:15:11,042 you know I gotta check it out. 414 00:15:11,144 --> 00:15:13,244 This is Astoria Cafe and Market. 415 00:15:13,313 --> 00:15:14,979 A gyro, falafel ready. 416 00:15:14,981 --> 00:15:19,217 Astoria is probably the most authentic Mediterranean restaurant in Cleveland. 417 00:15:19,219 --> 00:15:21,219 [man] You can go all out and get a four-course meal 418 00:15:21,221 --> 00:15:23,321 or you can just come grab a beer and a pizza. 419 00:15:23,323 --> 00:15:25,290 All right, I'm dropping pasta. 420 00:15:25,292 --> 00:15:28,559 It's a place to get fine imported wine and cheeses. 421 00:15:28,661 --> 00:15:30,962 [Guy] Which is how cousins George Kantzios... 422 00:15:30,964 --> 00:15:32,063 How are the meatballs? 423 00:15:32,131 --> 00:15:34,065 [Guy] ...and Steve Daniels first rolled out, 424 00:15:34,133 --> 00:15:37,135 leaning into their Greek heritage in the import business. 425 00:15:37,203 --> 00:15:39,404 We started, literally, as a wholesale. 426 00:15:39,406 --> 00:15:42,106 We wanted to do primarily Mediterranean products. 427 00:15:42,108 --> 00:15:45,677 This is awesome. Beautiful market, love the deli case. 428 00:15:45,679 --> 00:15:47,145 Dolmades. 429 00:15:47,147 --> 00:15:49,113 [Guy] And when they expande into a full-blown restaurant 430 00:15:49,115 --> 00:15:51,316 they brought in Chef Cory Kobrinski 431 00:15:51,318 --> 00:15:53,751 to keep the Mediterranean vibe alive. 432 00:15:53,753 --> 00:15:55,152 [Cory Kobrinski] Octopus ready. 433 00:15:55,154 --> 00:15:58,089 When you think of octopus, you go, "I'm not eating octopus." 434 00:15:58,091 --> 00:16:00,158 But no, this octopus is very good. 435 00:16:00,259 --> 00:16:01,726 It's one of the best things on the menu by far. 436 00:16:01,761 --> 00:16:04,429 -[Guy] What are we making today? -Our Octopus alla Karvouna. 437 00:16:04,431 --> 00:16:06,397 [Kobrinski] That's, uh, jus a charcoal-grilled octopus. 438 00:16:06,399 --> 00:16:09,133 Tenderize it first with a mallet. 439 00:16:09,235 --> 00:16:11,436 From there, we're gonna tenderize it with some baking soda. 440 00:16:11,504 --> 00:16:13,972 -Let it rest for an hour. -Got it. 441 00:16:13,974 --> 00:16:15,807 [Kobrinski] We're gonna buil our poaching liquid. 442 00:16:15,908 --> 00:16:18,309 Water, white wine, our olive oil. 443 00:16:18,311 --> 00:16:20,244 That is some Greek olive oil. 444 00:16:20,246 --> 00:16:22,513 [Kobrinski] We're gonna thro our lemons in, kinda keep th in the corners. 445 00:16:22,515 --> 00:16:24,148 I'm not from Cleveland and everything, 446 00:16:24,217 --> 00:16:26,718 but I'm just gonna go out there, there's no corner in a round pan. 447 00:16:26,819 --> 00:16:30,388 We're gonna add our garlic, smashed, black peppercorns, two bay leaves. 448 00:16:30,390 --> 00:16:32,523 The secret ingredient, our wine cork. 449 00:16:32,525 --> 00:16:34,726 That's a Old World thing. When you're poaching something, 450 00:16:34,728 --> 00:16:35,827 you add a wine cork. 451 00:16:35,928 --> 00:16:37,829 [people laughing] 452 00:16:37,930 --> 00:16:39,897 [Kobrinski] Now, bring this up to a simmer, 453 00:16:39,899 --> 00:16:41,299 and then we're gonna add the body. 454 00:16:41,301 --> 00:16:42,533 Any "body" hear that? 455 00:16:44,137 --> 00:16:45,203 [crickets chirping] 456 00:16:45,205 --> 00:16:46,804 -[microphone feedback] -Is this... 457 00:16:46,806 --> 00:16:48,439 [Kobrinski] We're gonna look to keep that temperature around 458 00:16:48,508 --> 00:16:49,907 -temperature around 180 degrees to 190 degrees, -Okay. 459 00:16:49,909 --> 00:16:52,343 anywhere from 60 to 90 minutes. 460 00:16:52,445 --> 00:16:54,979 It's time to clean and cut down the octopus. 461 00:16:54,981 --> 00:16:57,815 [Guy] Rest in the olive oil we go to the grill, fantasti 462 00:16:57,917 --> 00:17:00,918 A little dressed salad, add a little tail piece right there. 463 00:17:00,920 --> 00:17:03,221 Cut down into some pinwheels. 464 00:17:03,223 --> 00:17:05,056 We're gonna do a little finishing sauce here. 465 00:17:05,158 --> 00:17:07,692 Cabernet vinegar, Picual olive oil. 466 00:17:07,694 --> 00:17:10,628 -Where's that from? -Spain. Just great, peppery flavor. 467 00:17:10,730 --> 00:17:12,096 [Kobrinski] Dress the octopu 468 00:17:12,098 --> 00:17:14,332 Fresh thyme, rosemary, and oregano. 469 00:17:17,137 --> 00:17:19,604 It's delicious. You can taste the octopus. 470 00:17:19,606 --> 00:17:21,606 There's a little bit chew to it, 471 00:17:21,608 --> 00:17:23,775 but not chew like you're fighting it. 472 00:17:24,778 --> 00:17:28,046 This Cabernet vinegar and olive oil, 473 00:17:28,114 --> 00:17:29,781 the olive oil is really pronounced. 474 00:17:29,783 --> 00:17:32,350 The salad is a nice little respite, a nice little break. 475 00:17:32,419 --> 00:17:36,054 That puts you right into Greece. Excellent. That's prime time. 476 00:17:36,122 --> 00:17:37,555 [Kobrinski] First octopus, going down. 477 00:17:37,624 --> 00:17:39,791 This is my cousin, Ellis. What do you think of the octopus? 478 00:17:39,793 --> 00:17:42,260 You get a little sweet from the dressing 479 00:17:42,361 --> 00:17:45,730 and it goes well with the saltiness of the octopus. 480 00:17:45,732 --> 00:17:48,433 It's super tender and full of flavor. 481 00:17:48,534 --> 00:17:50,201 [Guy] Iberico going down. 482 00:17:50,203 --> 00:17:52,236 Part of a good meal is good ingredients. 483 00:17:52,305 --> 00:17:53,371 They've got it. 484 00:17:53,373 --> 00:17:54,939 I've got the veal and lamb ricotta meatballs. 485 00:17:54,941 --> 00:17:57,041 [woman] Best thing on menu' the meatballs, 486 00:17:57,043 --> 00:18:00,411 because the flavor that comes out of them, it's different layers. 487 00:18:00,413 --> 00:18:02,113 Veal and lamb with the cheese. 488 00:18:02,115 --> 00:18:03,781 One of the best I've ever had. 489 00:18:03,783 --> 00:18:06,417 -And we are making? -[Kobrinski] Veal, lamb, and ricotta cheese meatballs. 490 00:18:06,419 --> 00:18:09,253 Nice lamb shoulder and then we got a veal chuck roll here. 491 00:18:09,322 --> 00:18:11,355 Cut this into strips, 492 00:18:11,457 --> 00:18:14,125 partially freeze to get it cold for grinding. 493 00:18:14,127 --> 00:18:17,095 -Let's do it, buddy. -We're gonna start off by building our ricotta mix. 494 00:18:17,097 --> 00:18:18,429 -Where is this out of? -Italy. 495 00:18:18,431 --> 00:18:21,032 Beautiful. I've never seen ricotta come in a can. 496 00:18:21,034 --> 00:18:24,302 Parsley, minced garlic, kosher salt. 497 00:18:24,304 --> 00:18:27,205 -That is creamy. -Black pepper, matsutake shoyu. 498 00:18:27,207 --> 00:18:28,906 [Guy] That's what I was just gonna say. 499 00:18:28,908 --> 00:18:31,442 You just took this completely out of the Mediterranean and went [whistles]. 500 00:18:31,511 --> 00:18:34,112 I like to put Cleveland flairs on things, is what we say. 501 00:18:34,114 --> 00:18:35,947 -Did your eyes light up when you said it? -A little bit. 502 00:18:35,949 --> 00:18:37,648 [people laughing] 503 00:18:37,650 --> 00:18:40,318 [Kobrinski] Take our milk and cream mixture, add to the panko breadcrumb 504 00:18:40,320 --> 00:18:43,121 Then we'll mix in the veal and the lamb, form the meatballs. 505 00:18:43,123 --> 00:18:44,721 [Kobrinski] Dredge them in flour, 506 00:18:44,723 --> 00:18:47,158 fry them in some olive oil just to get a nice, crispy outside 507 00:18:47,260 --> 00:18:49,026 -and then we'll finish in the oven. -[Guy] I love it. 508 00:18:49,028 --> 00:18:51,129 -Next step. -I'm making our house tomato sauce. 509 00:18:51,131 --> 00:18:53,364 [Kobrinski] Olive oil, butte red pepper flakes. 510 00:18:53,433 --> 00:18:56,000 -Add great Greek oregano. -[Kobrinski] And our minced garlic. 511 00:18:56,002 --> 00:18:57,034 [Guy] San Marzanos. 512 00:18:57,036 --> 00:18:59,403 Give it a stir to incorporate everything. 513 00:18:59,405 --> 00:19:02,273 Add our sachet of carrots, yellow onions, 514 00:19:02,275 --> 00:19:04,308 -[Guy] Okay. -basil stems, and a little bit of garlic. 515 00:19:04,310 --> 00:19:06,210 -Dude, I thought that was a pillowcase full of stuff. -[laughs] 516 00:19:06,212 --> 00:19:08,112 -Cops are coming, drop it. -[laughs] 517 00:19:08,114 --> 00:19:10,314 [Kobrinski] Let that simmer for about three hours. 518 00:19:10,316 --> 00:19:12,683 Finish it with fresh parsley oregano, and basil. 519 00:19:12,685 --> 00:19:14,719 -[Guy] And a little salt and pepper. -And, uh, fish sauce. 520 00:19:14,721 --> 00:19:16,621 You're gonna get us both kicked out of Cleveland. 521 00:19:16,623 --> 00:19:18,789 -We'll get into making the pasta. -All-purpose flour, 522 00:19:18,791 --> 00:19:22,593 semolina flour, eggs, and egg yolks, salt. 523 00:19:22,595 --> 00:19:24,829 -[Guy] Traditional pasta. -We're hand-mixing the dough, 524 00:19:24,831 --> 00:19:27,298 letting it rest for about 30 minutes and then we'll start sheeting it. 525 00:19:27,300 --> 00:19:29,767 -And are we doing fettucine? -We're gonna end with fettucine. 526 00:19:29,769 --> 00:19:31,836 Anything else we're making? Do we wanna go throw the pottery 527 00:19:31,838 --> 00:19:32,970 for the plate in the back? 528 00:19:32,972 --> 00:19:34,438 [Kobrinski] So our house-mad pasta is done. 529 00:19:34,440 --> 00:19:36,874 I like to add a little bit of butter, a little bit of Parmesan. 530 00:19:36,876 --> 00:19:38,142 Why, 'cause my kids are showing up? 531 00:19:38,244 --> 00:19:39,677 [Kobrinski] Nothing better than a buttered noodle. 532 00:19:39,679 --> 00:19:41,312 Make me a T-shirt that says that. 533 00:19:41,314 --> 00:19:43,014 [Kobrinski] Pull our meatbal out of the oven, 534 00:19:43,016 --> 00:19:46,217 finish with our tomato sauce some nice aged Parmesan. 535 00:19:47,820 --> 00:19:49,320 Gosh, so light it almost flew away. 536 00:19:51,324 --> 00:19:52,990 That is, without question, 537 00:19:52,992 --> 00:19:56,093 one of the most tender, fluffiest, lightest, 538 00:19:56,095 --> 00:19:57,628 flavorful meatballs I've ever had. 539 00:19:57,630 --> 00:20:00,231 A little unique richness that comes in from the lamb 540 00:20:01,301 --> 00:20:02,900 And the pasta's delicious, too. 541 00:20:02,902 --> 00:20:05,136 And the tomato sauce is spot on, very nice and rustic. 542 00:20:05,205 --> 00:20:06,938 That's what we call destination meatball. 543 00:20:06,940 --> 00:20:08,806 That would go in the Flavortown Hall of Fame. 544 00:20:11,110 --> 00:20:12,810 That is lights out. 545 00:20:12,812 --> 00:20:14,812 [Kobrinski] All right, I'm gonna finish these meatballs here in a sec. 546 00:20:14,914 --> 00:20:16,681 -[Guy] How's the meatball? -Nice and fluffy. 547 00:20:16,683 --> 00:20:18,416 With a good glass of red wine, it's a good meal. 548 00:20:18,418 --> 00:20:19,784 [man] This is amazing. 549 00:20:19,786 --> 00:20:21,219 -Legit? -Super legit. 550 00:20:21,221 --> 00:20:23,221 All right, Dolmades, fried chicken. 551 00:20:23,223 --> 00:20:25,723 Everyone that comes to Cleveland, I tell them about this place. 552 00:20:25,725 --> 00:20:27,825 I don't know what else to tell you. You wanna make some other stuff? 553 00:20:27,894 --> 00:20:29,894 'Cause if you do, I need to go take a nap in my car. 554 00:20:29,896 --> 00:20:31,429 -But it's a little cold to be outside, so. -Oh, okay. 555 00:20:31,431 --> 00:20:32,897 [Guy] I'm gonna go back into the warehouse, 556 00:20:32,899 --> 00:20:36,400 shoplift a few things, and then invite some friends over. 557 00:20:36,402 --> 00:20:37,467 -Thank you, appreciate it. -Boom. 558 00:20:39,539 --> 00:20:41,606 That's it for this week, but don't you worry. 559 00:20:41,608 --> 00:20:44,342 I'll be looking for more joints all over this country. 560 00:20:44,443 --> 00:20:47,812 I'll see you next week on Diners, Drive-Ins, and Dives 561 00:20:47,913 --> 00:20:50,881 It's not as easy to talk about food on TV, is it? 562 00:20:50,883 --> 00:20:52,016 -No. -Especially with your mouth full. 563 00:20:52,018 --> 00:20:54,218 Nice job. Ellis is single, by the way. 564 00:20:54,220 --> 00:20:56,153 [laughs] 565 00:20:56,222 --> 00:20:58,055 Come on down, folks. If you haven't been to Cleveland in a while, 566 00:20:58,057 --> 00:21:00,057 come down and meet my cool cousin, Ellis.