I'm Guy Fieri,
and we're rolling out,
looking for America's greatest diners, drive-ins, and dives!
This trip...
Ha-ha!
...it's a journey through Flavortown...
I love the way this is going.
...by bowl,
bread, and bun...
I might be here a bit.
...like Palm Desert porchetta...
-Delicious, Chef. -Thank you.
[Guy] ...along with a burger bonanza!
-That's the real deal, right there. -That's the one.
[Guy] Plus, a funky joint in Nashville...
I'd be here every day.
...serving Vietnamese that'l make you weak in the knees!
I can write it up here if you want.
"Caution. May be habit-forming."
That's all right here, right now,
on Diners, Drive-ins and Dives.
So, I'm here in Nashville,
on the east side,
and from what people are telling me,
this is, like, the up-and-coming area
for great new restaurants and bars,
and I'm here to check out a joint
where a husband and wife tea left San Francisco,
where they had this really successful
fast/casual Vietnamese concept,
and they came out here
to offer up the folks in Nashville
some real banh mi.
This is East Side Banh Mi.
I'm making vegetable spring rolls.
It was kind of love at first sight. [chuckles]
[Gracie] Impossible Banh Mi pickup.
You don't find a lot of banh mis in Nashville.
[Guy] At least, not until
Chad Newton and Gracie Nguye brought 'em here.
We had a little fast/casual brand in California
called Asian Box.
-[Gracie] And we decided to move here. -[Guy] Tell me about the men
Is this true banh mi?
We just do it more, like, chef-driven,
but we still keep it
to the traditional recipes that I grew up with.
No. 1 banh mi sandwich. Enjoy.
[customer 1] The bologna, the cilantro, the vegetables
everything just kind of ties together really well.
I mean, it's number one.
[customer 2] The last bite is like
the little crunchy, soggy, perfect tip.
The No. 1 sandwich is like a cold cut.
So, we're gonna make the ham hock terrine.
These are smoked ham hocks
boiled for three to four hours,
'til it's tender.
[Guy] Once this cools down,
there's going through it, picking the meat,
and separating the cartilage, the bone, and the fat.
Correct.
-But I'm not gonna do that part. -Okay.
I'm gonna go, "Oh, there's my car.
Someone's out there I'm gonna see if I can go find your husband.
-I'll see you right back here." -[chuckles]
[Gracie] And then, we're gonna hand shred it.
[Guy] Did you get it all?
-I did. -That was amazing. The timing.
I'm going to get the tires rotated
and the oil changed.
This is the broth that's been strained
-after the hocks were done? -[Gracie] Correct.
-[Guy] Okay. -[Gracie] And then, I'm gonna add the gelatin.
Once it melts, I'm just gonn pour some of this over,
press this in.
[Guy] Into the walk-in.
-Once it starts to cool down, it should really seize up. -Correct.
-[Guy] Then, we'll have it ready to slice. -[Gracie] Yep.
All right, so we're gonna make pate.
You don't say. Pate?
-What do you think? -[Gracie] I start with a little bit of pork fat,
ground pork,
chicken liver,
[Guy] Chicken livers I can get down with.
I cannot do the beef liver. No offense.
I add some onions, and the garlic,
salt, black pepper,
five-spice powder,
sugar,
and fish sauce.
-[Guy] And these are all recipes your mom taught you? -My grandmother.
-Really? -Yeah.
This is ready.
It goes in the food processor.
Then, we're gonna add the rest of the pork fat.
I can smell that five-spice from here.
All right, so, take this smooth, let it coo
-it's spreadable. -[Gracie] Correct.
We need to make the butter mayo?
-The mayo is not your traditional mayo. -[Guy] Right.
[Gracie] It's actually supposed to resemble, like,
a whipped butter. No butter in it.
-There is no butter. -[Gracie] No butter.
-There's no butter. -[chuckles]
[Gracie] It's just egg yolks
shallots, sea salt,
and just whip it up with a little shallot oil,
to be nice, and thick, and spreadable.
And talk about baguettes.
This baguette, that is known in banh mi,
which is not as heavy as a French baguette.
How do we achieve that?
-It's actually a three-day process. -Okay.
[Gracie] I make a poolish, just a little bit of yeast,
-compared to the normal flour. -Okay.
[Gracie] That grows overnight.
[Guy] Creating this fermentation,
giving you the air pockets and the bubbles.
Then the next day, we make the dough.
[both] Water,
-[Gracie] the poolish... -Yeast,
-flour... -[Gracie] And sea salt.
Speed one for three minutes
Speed two for nine minutes.
Speed three for three minute
Then, we put it back in the fridge for 24 hours.
It gets portioned out,
and then let that proof for two hours.
Press it down a little bit. Smack it.
She really gets excited with that.
And then roll it up, and then that goes here.
[Guy whistles]
[Guy] It's gonna go in the proofer for three hours?
[Gracie] Correct. We put it in the oven at 475,
for 20 minutes.
So, we're gonna build a banh mi.
-Listen to that bread. -[sawing]
Nice and warm.
Oh!
That's banan-- Actually, it's bread.
Oh, my goodness!
[Gracie] Put the butter mayo down.
[Guy] Not shy with that.
[Gracie] No, and then, the pate,
cucumbers,
the bologna, the ham hock,
pickled daikon and carrots,
that we make in-house,
cilantro,
jalapenos,
black pepper,
and then, our seasoning sauce.
Cut it in half.
That is the level, right there.
That's goose bumps.
The pate is lights out.
It's so rich, velvety, silky.
The bread is a crunchifier.
I'm getting great texture out of that local bologna,
definitely texture out of that terrine.
Silkiness, creaminess, and f coming through
from that buttered mayo.
A little bit of spice, from the jalapeno.
Palate refresher from the pickled onions and daikon.
That's just legendary.
Probably some of the best banh mi I've had.
No. 1 banh mi, table seven.
[customer 3] The ham hock terrine and the pate
adds, like, a nice smoky aspect,
then you balance that
with the cilantro and the cucumber.
It makes it really kind of sing in the mouth.
Really, what brought me in the most was the bread.
-The bread's ridiculous. -Yeah.
[customer 4] They have the shallot mayonnaise.
I want to put it on everything. It's so good! [chuckles]
[customer 5] It's phenomenal.
It's different than any sandwich I've ever had.
[Gracie] Shrimp spring rolls up.
They definitely capitalize on being in east Nashville.
A lot of culture here. When I found this, it was like, "Yes!"
I'm just so glad I don't live here.
[chuckles]
I'd be here every day.
This would completely break the carb program.
Mmm!
What are we gonna make next?
Don't tell me.
Let me finish the sandwich.
When we come back,
there's no way she can outdo herself on this one,
but we'll see. We'll take six more of 'em, too.
Thanks for having me.
-Who am I cooking with? -Me.
-Chef Gracie. Yeah! -Yes.
-Good. All right. -Yeah.
Well, you go out there, and make sure you
-keep an eye on that Camaro for me, okay? -Okay. Got it.
-[chuckles] -I don't want anybody taking pictures.
-I'm in. -You know, taking...
-You just collect if they're going to. -Yeah.
Welcome back, Triple D,
hanging out on the east side of Nashville,
at East Side Banh Mi, and they don't just make banh mi.
Chopped steak up.
I like the steak bowl.
It's just a good blend of ri and vegetables and sauce.
All mixed together in a bowl, it's fantastic.
[Guy] What is up next?
Chopped Steak Broken Rice Bowl.
We're gonna make a satay paste.
It's like an aromatic that goes inside the beef.
Oil, onions,
chopped garlic, lemon grass.
-Chopped? Okay. -Yeah.
Some miso, to give it that umami flavor,
Korean chili powder,
and then chili flakes.
Yeah, why don't we just add a little bit of that?
Kosher salt, sugar,
some tamari soy,
Caramelize those onions.
[Gracie] Cool it down, and then we're gonna make
our chopped steak mix.
Oil, chopped onions,
red curry paste,
black pepper, salt,
toasted rice powder...
I like that move.
[Gracie] ...the satay paste that we've just made
-Now you're gonna get in there with both hands and feet. -[Gracie] Both hands.
-[Guy] We're ready to throw on the flattop for cooking. -[Gracie] Exactly.
And what is the fish sauce deal?
It's a very traditional seasoning.
It goes over the top
-of the rice and veggies, and everything? -Uh-huh.
-Yeah. -[Guy] Great.
[Gracie] The fish sauce, vinegar,
lime juice...
-And so this is more of a condiment that's... -Correct.
-applied to a lot of dishes? -Pretty much everything.
-Tons of sugar... -Wow.
[Gracie] ...water.
So, once the sugar gets dissolved,
the sambal goes in.
[Guy] What else is gonna go with this dish?
The crispy pork sticks.
It's like a skinny egg roll.
And what's in that?
[Gracie] So, it's pork, onions, carrots, garlic,
fried shallots, fish sauce,
black pepper,
sugar, and salt.
[Guy] Okay.
And then, that's actually wrapped in a rice paper.
-Like we do for a... -[both] ...spring roll.
-[Gracie] It's fried twice. -[Guy] Once to hold it together,
-and fried the second time to make it crispy for servic -[Gracie] Yes.
Uh-huh!
We're gonna build our
Chopped Steak Broken Rice Bowl.
So, you have the rice down,
add a little bit of salad to it,
some pickled vegetables,
-to give us some balance... -I love the way this is going.
[Gracie] ...some cucumbers.
This is cilantro, Thai basil, and mint.
Add our steak, scallion oil,
chopped peanuts,
fried shallots,
our pork stick.
[Guy] Our fish sauce.
-Pour this over? -Mmm-hmm. It's like a vinaigrette.
I might be here a bit.
This has got so much flavor.
I'll take 80 of these to go.
Every bite you get is a little bit different.
Whatever you do just continues to wow the palate.
You know what I'm saying?
I'm gonna eat that politely, by the way.
Without completely getting it on my face,
and shoveling it in.
It's just a really delicious dish.
I can write it up here if you want.
-"Caution. May be habit-forming." -[Gracie chuckles]
Chopped steak rice bowl.
It has the broken rice sauce.
I like to mix it all up,
get all the meat in there.
The vegetables are great her
-Fresh, clean... -Yeah.
-...real, authentic. -Exactly.
The pork stick is amazing. It's just a little...
It's heaven.
[waiter] Poor Boy up for Bill.
Best value in Nashville. Hands down.
Oh, I can't say enough good things about this place.
It's fantastic.
I don't know what to say.
I do know what to say.
I'm done.
-I can't eat any more. -[chuckles]
'Cause I got to eat the rest of the banh mis,
so let's start firing all those up,
one by one.
I'll be over at my private table. Okay?
Hey! Stop!
[Gracie chuckles]
[Guy] Up next,
an all-out burger joint in Palm Desert, California..
Well, you got me at hello on all that.
-...going for smoke... -So money.
-[Guy] ...surf... -It's a very sophisticated burger.
...and sauce.
How about you just tell us about the things
-you don't make? -[chuckling] Yeah!
All right, Hunter. Where are we?
We're in Palm...
-Uh, "Springs." -Nope!
"Desert," but it was a 50-50 try. You almost got it.
-I know. I'm sorry. -All right. You love burgers, I love burgers.
-We have Guy's Burger Joint. -Yes.
[Guy] But you know, burgers Hunter, are not equal.
They're kind of like a, uh..
A box of chocolates or something like that?
-Like a... -You just don't know what you're gonna get, really.
Thank you very much, Forrest Hunter.
Anyhow, we're here to check out a joint where
a husband and wife, and a stepson,
are doing burgers outside of the box.
-You hungry? -Absolutely
Fantastic. This is Gastro Grind.
A King Mushroom Burger going medium.
How do you explain this joint to people?
I tell them it's the best burger out here.
[server] I got a Cheezer, and a Bistro.
There's special dishes that you can't find anywhere else.
[Guy] That's because here, Greg and Belinda Rangel
along with their son, Reuben Reyes,
are serving patties their wa
[Reuben] Unique combinations
kind of more gourmet,
the juiciest burger you can have.
-Well, you got me at hello on all that. -[Hunter] Sounds good.
[patron 1] They grind all their own meat.
The flavor, the texture, it's just really, really delicious.
On the menu, you have a variety.
We have the Standard, the Deluxe,
and kind of on our secret menu,
we have the Hoity Toity/Fancy Pants,
which is what we're gonna do today.
How did you know Hunter's nickname?
[all laughing]
So what is the Hoity Toity/Fancy Pants?
[Reuben] It's a combination
of ribeye, short rib, and sirloin.
What's this burger gonna have that we're making?
[Reuben] We're gonna build our Smokey burger.
I had The Smokey, and I love peppers, onions,
that sweet barbecue sauce.
It's an amazing burger.
Next, we're doing our house-made,
-spicy maple barbecue sauce. -Okay.
[Reuben] Cider vinegar, water,
water, Worcestershire sauce,
maple syrup.
-Add our honey. -[Guy] Got it.
Dry ingredients in the bowl.
-[Guy] Right. -[Reuben] Garlic powder, paprika,
-brown sugar... -[Guy] Onion powder.
[Reuben] Brown celery seeds.
-Celery seed? -Hmm?
Nice call. This all marries together where?
-[Reuben] Right in the other pan over here. -[Guy] Okay.
[Reuben] The very last thing we add is our ketchup.
It cooks for about an hour and a half, two hours.
-What are we doing next? -The crispy onions.
Are you sure that's not a lace?
How did you do that thing?
We have our deli slicer.
His name is "Deli"?
And guess where he's from?
-New Delhi? [chuckles] -New.
-[chuckling] Hey, there you go! -Ahhh!
[Reuben] We start with a little salt and pepper,
cornstarch, a little bit of AP flour.
[Guy] All right, so fry thos
-then finally we cook this burger. -[Reuben] Oh, yeah.
Swiss Gruyere, potato bun,
some barbecue sauce,
frisee lettuce,
sliced tomatoes,
our Hoity Toity patty,
bacon, our grilled peppers,
a little bit more barbecue sauce,
'cause people love it, all our crispy onions,
then top it off.
Hunter, I loved when you were a little kid,
and I'd go to your soccer games...
-[chuckles] -[Guy] ...and your baseball games.
I was at all your events.
I just want a nibble. That's all I want.
I just want a nibble.
I will let you feed me one time.
I fed you a lot, Hunter.
A very simple burger,
but with a lot of really great ingredients
The barbecue sauce is really strong,
but it's the patty.
It's the richness...
[Hunter] The tenderness.
...of the beef flavor in that patty.
It's got a good grind.
It's got good texture to bite into.
So money.
[Guy] It's got a good sear to it.
Juicy, without question.
-Delicious. -Good burger.
Got the Smokey burger here.
The Smokey burger was delightful.
The barbecue sauce has a nice sweetness.
[Guy] How many different sauces do you all make?
Pretty much every sauce, except the ketchup,
so we got about, like, 12 different sauces.
Lobster going down.
Have you been to this place before?
-I have. -We have been back here multiple times.
-[Guy] Favorite burger? -The Surf & Turf.
That's my gangster move.
The Surf & Turf burger
was just out of this world.
The richness of the buttery lobster
with, like, the high quality ground patt
It just melts in your mouth.
[Guy] All right, Chef. Let's see it.
Well, next we're doing our lemon aioli,
for the sauce for the lobster burger.
Some egg yolks,
I'll eat 'em like that.
I heard you're a big fan of eggs.
These are our preserved lemons.
We wedge up some lemons,
and we'll toss it with some salt, sugar,
whole clove, and let it sit
for about a week, ''til the rinds get nice and soft.
-[Guy] Good. -Garlic puree, that we make in-house.
Some Dijon mustard.
Is that also made in-house?
[chuckles] I wish.
Salt and pepper, and slowly start adding our oil.
Add a little bit of water.
-That's great. -So this is one part of the sauce
that's going on top of this Surf & Turf.
Yeah. The Surf & Turf has two sauces.
-What's the next one? -The romesco.
Dude, you make a lot of sauces for one burger!
[Reuben] We start with red peeled peppers,
some of our garlic puree,
our house-made croutons,
How about you just tell us about the things you don't make?
-[chuckling] Yeah! -[Reuben] Salt and pepper,
-sliced almonds... -[Guy] That you did with a razor blade?
-[chuckles] -[Reuben] Parsley, we also dry in-house.
If you do, I'm pushing you on the flattop.
-Do you really dry it in-house? -Yeah.
-Yeah, we chop it up-- -That's it. Let's go.
-On the flattop. -[all laughing]
And just so you know, come on down,
we're also making air,
purifying water,
creating electricity.
[chuckling] So next, we add 75/25 oil,
and a little bit of balsamic vinegar.
Take that for a spin,
add it into our lemon aioli.
-[Guy] Precise measurement? -Oh, yeah. Science of eyeballs.
All right, chef. Final sauce for this,
out of the 98 sauces we're making today.
[Reuben] This is our garlic anchovy aioli. Egg yolks...
-From his pet chicken. -Yeah.
[Reuben] ...add a little bit of salt and pepper to that.
[Guy] Anchovies.
-[Reuben] A decent amount of our garlic puree. -A decent amount.
[Reuben] Add in our oil, kind of just like
our basic aioli.
Add a little bit of water.
-Finally, 19 sauces later, we can build the burger? -We can build it.
-[Guy] So, are we going Hoity Toity patty? -[Reuben] Yes, sir.
-What cheese is it gonna get? -[Reuben] This one gets a brie.
Our potato bun, garlic anchovy aioli,
frisee lettuce,
add our patty,
the lobster, romesco aioli,
put some crispy onions on there,
now top it off.
[Hunter] Wow. Look at that.
I'll let you go first, since you're
[chuckling] in the way.
[Guy] There's so much big flavor in this,
with the romesco,
the brie,
the anchovy aioli,
then on top of it with the lobster,
It's a very sophisticated burger.
Your flavors all coincide together.
They work together very well. Good texture to it, too.
That's the real deal right there.
-That's the one. -Great job, chef.
-Thank you. -Nice job.
Got the Surf & Turf burger.
[patron 2] It's not your run-of-the-mill burger.
This is a different level.
An Asada burger.
From the good to the great,
where would you put this?
Great. Quality meat, and you could just taste it.
It's got a lot of variety on the menu. There's something for everybody.
It's just a great place to stop and have a burger.
-Great job. The sauce master himself. -Absolutely delicious.
Also, he also makes burgers.
Coming up,
a Palm Desert Italian oasis.
When you walk in, you got that flavor.
[Guy] ...with a real charact cooking in the kitchen.
Ask for him by name.
He's signing autographs later.
-All right, Hunter. We're here in Palm Springs. -Palm Desert.
-[Guy] Palm Desert. Okay. -[Hunter] Yes.
Anyhow, I don't know how many Italian deli market bakeries
-there are in Palm Springs. -Whoa. Palm Desert.
-In Palm Desert. -Yes.
[Guy] But the place we're here to check out,
the guy is from Vancouver.
Now, his parents, they're from Italy,
so the guy comes down here, he opens up a deli,
he opens up a kitchen,
he opens up a bakery, and I will tell you,
-here in Palm Desert... -Palm Springs.
-It's Palm Springs. -Don't mess with me, Hunter. I know it's Palm Desert.
This is The Real Italian Deli.
One Sausage & Peppers, and one Chicken Cutlet.
Everything about the food here is exceptional.
Lasagna, ready!
It's probably the most authentic Italian food
other than being in Italy.
When you walk in, you got that flavor. You know?
The Italian flavor, it's awesome.
[Guy] And despite owner John DeVita's background,
it's actually a flavor he really is familiar with.
-Where are you from? -I'm from Vancouver, Canada.
-Oh, the home of the true Italian deli. -Yes.
-[John] Both of my parents are Italian. -[Hunter] Okay.
I've been brought up in Italian delis.
[Guy] And he's got chef Jose Naveja
running the kitchen.
You're not Italian?
-I look like Italian. -[Guy] You look Italian.
-Yes. -You sound Italian.
-I was... -But you're Latino.
-Yes, sir. -[laughs]
For me, as Italian, as a true Italian.
this is the best.
This is street food for us, like the Porchetta sandwich.
I've got... We're putting the Porchetta sandwich.
It's got porchetta, which is like a rolled pork roast,
then the sauce.
I can't even talk when I eat it,
because it's so delicious. [chuckles]
So, we're making ciabatta rolls
-for the Porchetta sandwich. -[Jose] Yes. First, ice water.
-This is old dough. From... -Right.
-From the last batch. -[Jose] Yes.
-Okay. -Which is our starter.
High gluten.
Regular flour.
-[Guy] All-purpose? -[Jose] Yes.
-Now, do you just turn that on full blast and run... -No.
-...or how does that work? -We're gonna start on...
Wear a necktie, then turn it on.
[Jose] This takes five minutes to 10 minutes,
and we'll let it sit
for another five to 10 minutes, and then,
we do full blast.
We add salt.
It rests for 24 hours.
-It goes to the proofer one or two hours. -[Guy] Okay.
So we get a little bit of water and oil...
-[Guy] Okay. -[Jose] ...and give 'em a little massage.
We let it proof another 24 hours.
[Guy] Anything on top of it? Any salt?
-Onion? Herb? Nothing? -No. No, no, no, no.
That's why we call it bianca.
Bianca, white.
-Hang on. Let me see this. Let me go. -You need, like, the motion.
-[Jose] Yes. -[all] Bianca.
-Si.
-[Guy] And you bake in the combi oven? -[Jose] Yes.
All right, chef. So, we're making porchetta.
-This is the little porchetta. -[Jose] Yes.
We're gonna start with the garlic,
rosemary, salt,
-pepper, and olive oil. -[Guy] Got it.
[Jose] Smother this,
and we do the same with the pork loin.
-[Guy] That's it? -We're just gonna give him a little tie.
How long are we gonna cook it?
[Jose] One hour and 30 minutes,
and then we take the foil off,
and we cook it another 45 minutes.
Anything else go with this?
We're gonna do the aioli,
with garlic first, turmeric,
and mayo.
Two minutes, and the aioli done.
-[Hunter] Awesome. -[Guy] Hey, hey, hey.
-What? -Let's not tear a corner off of it.
It was already peeling.
It was already peeling off. You do the same thing!
-[chuckles] -So, we're gonna build
-the Porchetta sandwich. Okay? -Okay, let's see it.
[Jose] Garlic mayo aioli,
porchetta,
tomatoes, and the lettuce.
The little crunch of the chicharron
-on top of it... -[Hunter] Mmm-hmm.
...is why I like a porchetta sandwich.
The aioli
is a massive part,
a strong amount of garlic,
but you could serve
an old sock in that bread.
[Hunter] The texture of the bread,
-and the texture of the porchetta... -[Jose] Mmm-hmm.
There's a lot of chew, there's a lot of bite,
a lot of flavor, but not heavy and dense.
Perfect.
-Thank you. -Delicious, Chef.
-[server] Porchetta. -The pork is delicious.
The sauce doesn't take over
It lets the pork sing.
I just don't know where else
you can get that kind of bread.
Every time I fly, I come here to pick up a sandwich.
On the plane, I unwrap the sandwich...
-And kill people. -Kill people.
Sausage & Peppers, ready.
It's decisions, decisions, decisions.
Meatballs,
a sandwich,
-arancinis. -Arancini up.
[Italian diner]
The outside is crunchy and crisp.
The inside is moist and juicy.
Next up, we're gonna make the marinara.
[Guy] The tomato sauce for the arancini.
[Jose] Olive oil,
add onions,
garlic, salt,
pepper, paprika,
-oregano... -I reckon you know.
[Jose] Chili flakes,
-the basil... -[Hunter] Uh-huh.
[Guy] And how long are we gonna let that cook?
[Jose] At least one hour and a half.
-[Guy] Okay. -[Hunter] Yeah.
So, we're gonna make the risotto.
I throw the rice in the hot oil,
and then we're gonna add chicken stock with turmeric,
and we're gonna add it every 10, 15 minutes.
or when the rice soak up all the liquid.
-[Guy] Got it. -[Jose] We add the butter,
and the cheese, and mix it,
and then we transfer it to a pan.
-[Hunter] To let it cool. -[Jose] Yeah.
[Guy] And what are we gonna stuff this with?
[Jose] Olive oil, onion,
pork, beef,
salt, pepper...
-Italian seasoning. -Mix it.
We add the meat.
Tomato sauce and peas.
-Okay. -So, we're gonna form the arancini now.
Risotto,
a mix of pork and beef,
-mozzarella. -[Guy] Okay.
Water, flour, salt, and pepper,
and our panko.
[Guy] To the oil.
[Jose] Homemade marinara.
Place the arancinis.
Those are gonna be screaming hot.
[Jose] The sauce on top.
Say goodbye to your tongue.
-[Guy] I like that cheese melt coming out of there. -[Hunter] Mmm-hmm.
[Guy] Well, I like the tomato sauce.
Really nice filling,
and a good, not too heavy, batter of a crunch...
-Yeah, a nice, light crunch. -...on the outside.
[Guy] Your flavors are good.
-Your proportion is really good... -Mmm-hmm.
...in terms of the amount of the filling to the rice.
Delicious, Chef!
Two more arancinis coming up.
The risotto, very soft, right on its points.
Sometimes, I grab five, six, for my kids,
and boom, boom, boom, everybody gets fed.
Toscano for table four.
Everything is authentic, and fresh.
The best.
I can't wait to come back.
-You're awesome. -Thank you very much. Coming from you!
Joseppe. Ask for him by name.
He's signing autographs later.
Was that a road trip or what?
But don't worry,
there's plenty more joints all over this great country!
I'll be looking for you next time on Triple D.
Do you drink coffee?
-Every day. -No!
-[chuckles] -Yes.
-Right there. -No. Really?
That's my lover. Every day, that's the first thing I do.
How many espressos you have in a day?
Only 22.
-An hour? -[all laughing]
-All right. Let's go. -All right! Perfect!