1
00:00:01,102 --> 00:00:02,401
You know,
people are asking me
all the time,
2
00:00:02,403 --> 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 they doing?"
4
00:00:06,707 --> 00:00:08,640
You know, I don't know.
We should check it out.
5
00:00:10,711 --> 00:00:13,512
Over the years,
I've seen and tasted it all
6
00:00:13,514 --> 00:00:15,114
This is ridiculous dude.
7
00:00:15,116 --> 00:00:17,516
But, it turns out,
it was only the beginning.
8
00:00:17,518 --> 00:00:19,885
'Cause Triple-D joints
have been blowing up
9
00:00:19,887 --> 00:00:21,653
and we're going back
to see what's cooking.
10
00:00:23,157 --> 00:00:24,289
Like, on this trip...
11
00:00:24,291 --> 00:00:26,859
We're throwing everything
into the fryer.
12
00:00:26,960 --> 00:00:28,193
It's so delicious.
13
00:00:28,195 --> 00:00:30,329
Forget the diet, just eat it.
14
00:00:30,331 --> 00:00:33,532
[Guy] Including
crunchy crab cakes
by the Jersey Shore...
15
00:00:33,634 --> 00:00:36,135
Buffalo crab cakes good to go.
16
00:00:36,203 --> 00:00:38,504
[Guy] Crispy pig tails
in Blue Ash, Ohio...
17
00:00:38,506 --> 00:00:40,806
Mmm.
Dude, I don't know
what to tell ya.
18
00:00:40,808 --> 00:00:42,641
[Guy] And in
Knoxville, Tennessee...
19
00:00:42,710 --> 00:00:45,444
This was season one,
episode two.
20
00:00:45,513 --> 00:00:46,245
That is good.
21
00:00:46,313 --> 00:00:47,112
Oh.
22
00:00:47,114 --> 00:00:47,946
[Guy] Onion rings...
23
00:00:47,948 --> 00:00:49,314
Tell me those aren't great.
24
00:00:49,316 --> 00:00:50,816
[Guy] And fried chicken...
25
00:00:50,818 --> 00:00:52,618
-Crunchy. It's perfect.
-Mmm.
26
00:00:52,620 --> 00:00:54,153
[Guy] Carried out to your ca
27
00:00:54,221 --> 00:00:55,120
You have a great day.
28
00:00:55,823 --> 00:00:56,588
Off the hook.
29
00:00:56,590 --> 00:00:58,189
[laughs]
30
00:00:58,191 --> 00:01:02,828
[Guy]
Familiar faces, new places
and more off the hook flavor
31
00:01:02,830 --> 00:01:04,163
This is Triple-D Nation.
32
00:01:09,804 --> 00:01:12,004
So, I'm cruising through
Knoxville, Tennessee,
33
00:01:12,006 --> 00:01:16,308
and I'm thinking to myself,
"So, I feel like some pasta
or maybe some pizza."
34
00:01:16,310 --> 00:01:18,811
This was season one,
episode two.
35
00:01:18,813 --> 00:01:19,745
Wow.
36
00:01:19,814 --> 00:01:21,513
Oh, good stuff, folks.
37
00:01:21,515 --> 00:01:23,515
[Guy] We saw this in 2007.
38
00:01:23,517 --> 00:01:28,053
I mean,
Italian food in a drive-in?
I got to check this place out.
39
00:01:28,122 --> 00:01:29,855
[Guy] This is Pizza Palace.
40
00:01:31,258 --> 00:01:32,424
[staff on speaker]
Can I help you?
41
00:01:32,426 --> 00:01:34,426
I saw Pizza Palace
on Triple-D.
42
00:01:34,428 --> 00:01:36,929
It means it's got to be
on my list to try it.
43
00:01:36,931 --> 00:01:38,163
[woman] I've been coming her
44
00:01:38,232 --> 00:01:39,598
probably since
I was about ten years old.
45
00:01:39,600 --> 00:01:41,900
Pizza's great,
everything's great.
46
00:01:41,902 --> 00:01:43,502
Can't come near the place
without coming and eating.
47
00:01:44,405 --> 00:01:46,605
We first came here in 1968.
48
00:01:46,607 --> 00:01:48,941
Come down here on
Friday and Saturday night.
49
00:01:48,943 --> 00:01:50,709
We thought,
"That's the best pizza
in the world."
50
00:01:51,312 --> 00:01:52,845
[Guy] A brand-new concept
51
00:01:52,913 --> 00:01:55,414
brought to town
by Charlie Peroulas'
father and uncles
52
00:01:55,416 --> 00:01:57,049
when they came here
from Greece.
53
00:01:57,151 --> 00:02:00,953
On opening day in 1961,
they were lining up
out the door
54
00:02:00,955 --> 00:02:03,655
because this was
the first experience
with pizza
55
00:02:03,724 --> 00:02:05,057
that many people
in Knoxville had.
56
00:02:05,159 --> 00:02:07,726
-No.
-Pizza was
not available at that time.
57
00:02:10,231 --> 00:02:13,098
Your dad and your uncle,
they had the pizza experience
in Greece.
58
00:02:13,100 --> 00:02:14,633
They wanted
to come and share it
59
00:02:14,668 --> 00:02:17,536
with everybody in Knoxville,
of all places.
60
00:02:17,605 --> 00:02:19,138
I've always
asked that question.
61
00:02:19,240 --> 00:02:21,306
But they do it with a drive-up
62
00:02:21,308 --> 00:02:23,342
-because drive-ups were hot
back in that era.
-Sure.
63
00:02:24,111 --> 00:02:25,444
[Guy] How is the pizza here
64
00:02:25,513 --> 00:02:27,045
-I mean...
-It's delicious. It's crazy
65
00:02:27,047 --> 00:02:28,213
-It's crazy?
-It's crazy.
66
00:02:28,215 --> 00:02:29,214
[laughs]
67
00:02:29,216 --> 00:02:31,216
The best pizzas in town.
68
00:02:31,218 --> 00:02:32,651
It's fresh, it's always hot.
69
00:02:32,720 --> 00:02:35,020
I remember
making pizza dough with you
70
00:02:35,022 --> 00:02:38,257
-in the back, on the table,
rolling out the dough.
-Yeah.
71
00:02:38,325 --> 00:02:39,358
Wow.
72
00:02:40,528 --> 00:02:42,060
Looks like a big brain.
73
00:02:42,162 --> 00:02:44,963
-It's the brains
of the operation.
-[laughs]
74
00:02:44,965 --> 00:02:48,600
Go up and back. Up and back.
75
00:02:56,210 --> 00:03:00,345
-Okay, I got that one done.
God, you sucked at that one.
-No.
76
00:03:00,447 --> 00:03:03,315
-[chuckles]
-Oh, you switched 'em
didn't you?
77
00:03:03,317 --> 00:03:05,217
-[laughs]
-I thought you worked here.
78
00:03:05,219 --> 00:03:09,054
-Hey, listen,
I'm on internship.
-The staff does two at a time.
79
00:03:10,057 --> 00:03:11,456
I'm gonna turn on our machine.
80
00:03:11,525 --> 00:03:13,959
This is gonna
flatten our dough out for us.
81
00:03:14,061 --> 00:03:15,761
-Gonna come out one end...
-[Guy] Spin it.
82
00:03:15,796 --> 00:03:16,728
[Charlie] Turn it.
83
00:03:17,531 --> 00:03:19,631
So now we've got
our pizza dough here.
84
00:03:19,633 --> 00:03:20,933
-[Guy] You ever
run out of pizzas?
-[record scratch]
85
00:03:20,935 --> 00:03:23,635
No. No.
86
00:03:23,704 --> 00:03:25,136
-[Guy] I say that
-[Charlie] Yeah, lights off
87
00:03:25,138 --> 00:03:26,505
-and everybody
just kind of go, "Oh."
-and everybody gets fired,
88
00:03:26,507 --> 00:03:27,639
yeah.
89
00:03:27,708 --> 00:03:28,507
[Charlie] There he is.
90
00:03:30,211 --> 00:03:31,510
[laughs boisterously]
91
00:03:33,647 --> 00:03:35,147
-Huh?
-I'm right behind ya.
92
00:03:35,249 --> 00:03:36,815
-Can I get some of that?
-Excellent.
93
00:03:36,817 --> 00:03:40,018
[Charlie]
Right down the middle.
Excellent. You're a pro.
94
00:03:40,020 --> 00:03:42,020
-Fresh grated
mozzarella cheese.
-So you go about
95
00:03:42,022 --> 00:03:45,824
-two handfuls?
-Yeah, we eyeball it.
96
00:03:45,826 --> 00:03:48,293
-Okay.
-So, we want to make
a pepperoni pizza.
97
00:03:48,295 --> 00:03:51,430
-[Guy] Do we ever count?
-[Charlie] Put as many
on there as we need to.
98
00:03:51,432 --> 00:03:55,234
-So, now we're just gonna top
just a touch of mozzarella,
-A little bit more.
99
00:03:55,302 --> 00:03:56,468
-just a little bit,
-For the look.
100
00:03:56,470 --> 00:03:58,403
and then
fresh grated Parmesan.
101
00:04:02,710 --> 00:04:05,244
See, what I like
is I like this crust
that you do on the bottom.
102
00:04:06,513 --> 00:04:07,346
Mmm.
103
00:04:08,015 --> 00:04:08,713
Mmm.
104
00:04:09,717 --> 00:04:11,717
We'll send you home with that.
105
00:04:11,719 --> 00:04:13,785
Pizza's great.
The sauce is good,
106
00:04:13,787 --> 00:04:16,321
the cheese
is exactly the right blend.
107
00:04:16,657 --> 00:04:18,123
Well done.
108
00:04:18,125 --> 00:04:20,659
It's got the most cheese on it
you've ever seen,
109
00:04:20,761 --> 00:04:23,528
-and you pick it up
and it just goes forever.
-Yeah.
110
00:04:23,530 --> 00:04:24,963
The cheese is wonderful.
[chuckles]
111
00:04:24,965 --> 00:04:26,565
Mmm.
112
00:04:28,502 --> 00:04:29,735
All right, buddy,
give me the rundown.
113
00:04:29,803 --> 00:04:31,403
What has changed
inside of the world
114
00:04:31,405 --> 00:04:32,804
-of Pizza Palace?
-[Charlie] Nothing.
115
00:04:32,806 --> 00:04:34,806
-[phone ringing]
-[chuckles] Hi.
116
00:04:34,808 --> 00:04:36,074
[Guy laughs]
117
00:04:37,044 --> 00:04:39,945
-Are you surprised
this thing still works?
-Yes, I am.
118
00:04:40,014 --> 00:04:41,413
-But I'm glad it does.
-[laughs]
119
00:04:43,417 --> 00:04:45,217
[Guy] It's still just
one Pizza Palace?
120
00:04:45,219 --> 00:04:46,818
-Just one Pizza Palace.
-Wow.
121
00:04:46,820 --> 00:04:49,588
-Do you guys just get
slammed all the time?
-We do all right.
122
00:04:49,590 --> 00:04:51,757
-We do all right.
-They get slammed
all the time.
123
00:04:51,858 --> 00:04:54,493
I come
every Saturday, about noon,
just to get the onion rings.
124
00:04:54,495 --> 00:04:57,462
-We just ordered
a big batch of 'em.
-That's my favorite.
125
00:04:57,531 --> 00:05:01,600
-Who came up with this?
-That was developed
by the family.
126
00:05:01,602 --> 00:05:04,336
One of the things
I love about this place,
they didn't change it.
127
00:05:04,438 --> 00:05:07,339
They do it the way they do it,
always the way
they've done it.
128
00:05:07,408 --> 00:05:10,409
We start with
the raw sliced onion,
goes into milk.
129
00:05:10,411 --> 00:05:12,511
-Straight up milk?
-Straight up milk.
130
00:05:12,513 --> 00:05:14,346
-[Charlie]
Little bit of flour.
-[Guy] Seasoned flour?
131
00:05:14,448 --> 00:05:16,114
-[record scratch]
-Could tell ya
but I'd have to kill ya.
132
00:05:16,116 --> 00:05:17,382
[sad trombone]
133
00:05:18,519 --> 00:05:20,652
So, basically,
you need to use
two separate hands,
134
00:05:20,721 --> 00:05:22,187
one wet, one dry.
135
00:05:22,189 --> 00:05:23,355
-Otherwise,
you're gonna have yourself...
-Otherwise you're gonna
136
00:05:23,390 --> 00:05:24,589
bread your fingers.
137
00:05:24,591 --> 00:05:25,624
-[Charlie] Any harder.
-[Guy] When you throw it in,
138
00:05:25,626 --> 00:05:26,658
you're actually pressing...
139
00:05:26,660 --> 00:05:27,926
[Charlie] I'm actually
pressing pretty hard.
140
00:05:27,928 --> 00:05:29,261
Otherwise, it won't stick.
141
00:05:29,363 --> 00:05:31,763
Wow, and this is cracker meal?
142
00:05:31,832 --> 00:05:33,665
This is a blend
of different meals.
143
00:05:33,734 --> 00:05:35,600
-[Guy] Again,
not gonna tell me.
-You know the drill.
144
00:05:35,602 --> 00:05:40,205
-So, each one goes by hand.
-Boy, you sure gotta love
your onion ring.
145
00:05:40,207 --> 00:05:42,708
And you'll go through, like,
15 or 20 of these day?
146
00:05:42,710 --> 00:05:45,610
We go through, probably,
about 15 of those.
147
00:05:45,612 --> 00:05:47,212
-This is every day.
-Every day
this is gonna get made.
148
00:05:47,214 --> 00:05:49,414
-This is every single day.
-Wow.
149
00:05:51,418 --> 00:05:53,318
Oh. Mmm.
150
00:05:53,320 --> 00:05:54,219
Oh.
151
00:05:55,489 --> 00:05:57,956
Tell me those aren't great.
152
00:05:57,958 --> 00:06:00,826
Typically,
the film crew doesn't eat
while we're filming
153
00:06:00,828 --> 00:06:02,527
but nobody can pass this up.
154
00:06:03,697 --> 00:06:05,664
Onion rings are legit. Mmm.
155
00:06:06,800 --> 00:06:08,900
I can't stuff them in
fast enough.
156
00:06:08,902 --> 00:06:12,704
They're thick
and not too oily.
They're just right.
157
00:06:12,706 --> 00:06:14,406
Really delicious.
158
00:06:14,408 --> 00:06:16,508
They are the best
you'll ever find anywhere,
I promise you that.
159
00:06:18,045 --> 00:06:19,411
-[Charlie] What do you think?
-That is good.
160
00:06:20,314 --> 00:06:21,513
[Charlie]
And your shot of ketchup.
161
00:06:22,549 --> 00:06:23,614
So good.
162
00:06:24,418 --> 00:06:25,951
[Charlie]
Triple-D, ground steak dinne
163
00:06:26,019 --> 00:06:28,186
This is getting ridiculous
at this point.
164
00:06:28,188 --> 00:06:30,455
It's been 14, 15 years
since I was here,
165
00:06:30,524 --> 00:06:33,825
so I'm having that,
"What did Guy have?"
experience.
166
00:06:33,827 --> 00:06:35,827
It's even better
than I remember.
167
00:06:38,432 --> 00:06:41,032
[Guy] Not to mention
all the new memories
I'm eating.
168
00:06:41,101 --> 00:06:43,502
So,
for everything I didn't try
the first time I was here...
169
00:06:43,504 --> 00:06:44,703
Fried chicken up.
170
00:06:44,705 --> 00:06:46,605
[Guy] Fried chicken,
pizza, onion rings.
171
00:06:47,107 --> 00:06:48,106
Coming up...
172
00:06:48,108 --> 00:06:49,073
Oh, my God.
173
00:06:53,514 --> 00:06:55,013
[Guy]
I'm in Knoxville, Tennessee
174
00:06:55,015 --> 00:06:57,516
taking a trip
way down memory lane.
175
00:06:59,219 --> 00:07:00,051
Pizza Palace.
176
00:07:00,153 --> 00:07:01,853
Dude, you are bananas.
177
00:07:01,922 --> 00:07:05,624
We shot Pizza Palace
season one, episode two,
178
00:07:05,626 --> 00:07:07,726
Diners, Drive-ins and Dives
2007.
179
00:07:07,728 --> 00:07:08,960
-2007.
-Okay.
180
00:07:09,062 --> 00:07:10,729
[man]
This is a whole tradition.
181
00:07:10,731 --> 00:07:13,899
I basically love everything
about this restaurant
and the people.
182
00:07:13,901 --> 00:07:16,201
Off the hook.
183
00:07:16,203 --> 00:07:19,037
Now,
who's the longest standing
employee that you have?
184
00:07:19,106 --> 00:07:23,642
We have a guy,
his name's Jerry.
He has been here for 36 years.
185
00:07:26,213 --> 00:07:27,946
-How many years now?
-50 years.
186
00:07:27,948 --> 00:07:30,015
-I worked with him.
-50 years.
187
00:07:30,017 --> 00:07:31,183
-Now...
-You OG.
188
00:07:31,185 --> 00:07:33,218
-OG, yeah.
-Yeah, you OG.
189
00:07:33,220 --> 00:07:35,120
-50 years throwing pies.
-50 years ago, yeah.
190
00:07:36,023 --> 00:07:37,522
[Guy] Helped start the place
191
00:07:37,524 --> 00:07:39,124
Just knowing the people,
the service you get,
192
00:07:39,126 --> 00:07:41,827
they're kind of like a famil
193
00:07:41,829 --> 00:07:44,463
-How long have you been here?
-I've been here
about 17 years.
194
00:07:44,564 --> 00:07:46,565
Well, I started
about 35 years ago.
195
00:07:46,600 --> 00:07:47,599
Ready? Go.
196
00:07:53,807 --> 00:07:55,340
[people laugh]
197
00:07:55,409 --> 00:07:57,609
She since retired
a couple of years ago.
198
00:07:57,611 --> 00:07:59,010
Alma, we miss ya.
199
00:07:59,012 --> 00:08:00,912
I came in
looking for ya, sister.
200
00:08:00,914 --> 00:08:03,215
-Nice job, nice job.
-[chuckles]
201
00:08:03,217 --> 00:08:06,451
Some of this equipment
seems like it has been here
202
00:08:06,520 --> 00:08:08,019
-since day one.
-It has.
203
00:08:08,021 --> 00:08:11,623
-These look like
door stoppers.
-Well, that's, yeah.
204
00:08:11,625 --> 00:08:15,460
This is a piece of PVC
to keep the little cups
available.
205
00:08:15,562 --> 00:08:17,529
I think that was actually
hand woven.
206
00:08:18,932 --> 00:08:21,399
So,
for everything I didn't try
the first time I was here,
207
00:08:21,401 --> 00:08:22,801
Charlie's
now making up for it.
208
00:08:22,803 --> 00:08:23,735
Fried chicken up.
209
00:08:25,205 --> 00:08:26,705
Oh, my God.
210
00:08:26,707 --> 00:08:29,007
Fried chicken,
pizza, onion rings
at a drive-up.
211
00:08:29,009 --> 00:08:29,808
You have a great day.
212
00:08:29,810 --> 00:08:30,509
Right?
213
00:08:32,045 --> 00:08:33,612
Mmm.
214
00:08:33,614 --> 00:08:35,347
Fried chicken
is one of my favorites.
215
00:08:35,448 --> 00:08:37,516
We've been
serving fried chicken
since the beginning.
216
00:08:37,518 --> 00:08:40,685
Our menu has not changed
since 1961.
217
00:08:40,687 --> 00:08:43,321
We hand-bread
and cook it to order.
218
00:08:43,323 --> 00:08:47,425
It takes about 30 minutes
but it's delicious.
219
00:08:47,427 --> 00:08:50,128
We've got our chicken
that came in fresh
this morning.
220
00:08:50,130 --> 00:08:53,498
We've broken it down
into a breast, a wing,
a thigh, and a leg.
221
00:08:53,500 --> 00:08:57,202
It's gonna get
an egg wash bath.
It's just eggs and milk.
222
00:08:57,204 --> 00:08:59,804
Throw the chicken
into our seasoned flour here.
223
00:08:59,806 --> 00:09:03,341
Little sage, celery powder,
onion powder,
224
00:09:03,443 --> 00:09:07,646
little bit of baking soda,
garlic, salt, beet powder,
225
00:09:07,747 --> 00:09:10,649
paprika, and some
dried milk powder.
226
00:09:10,717 --> 00:09:12,050
So all kinds
of different seasonings.
227
00:09:13,687 --> 00:09:16,054
And into the fryer it goes.
228
00:09:16,156 --> 00:09:18,823
It's gonna cook for about
25 to 30 minutes.
229
00:09:18,825 --> 00:09:20,225
Customers are willing to wait.
230
00:09:20,227 --> 00:09:21,826
They're willing to wait,
we're willing
to make it for 'em.
231
00:09:22,663 --> 00:09:23,761
Fried chicken up.
232
00:09:23,763 --> 00:09:25,697
I like the crispiness of it
and the seasoning.
233
00:09:25,699 --> 00:09:27,065
It's really good.
234
00:09:27,100 --> 00:09:29,100
It's flavorful, crunchy.
It's perfect.
235
00:09:29,102 --> 00:09:30,502
Mmm.
236
00:09:32,239 --> 00:09:34,306
[Charlie]
My dad worked very hard
for a long time
237
00:09:34,308 --> 00:09:36,608
to give me
all the opportunities
he never had.
238
00:09:36,610 --> 00:09:39,511
And what better tribute
than continuing the traditio
239
00:09:39,513 --> 00:09:40,845
It's good stuff.
240
00:09:42,783 --> 00:09:46,017
Is it funny for you
to think about
what an icon you are
241
00:09:46,019 --> 00:09:47,419
in the history of Triple-D?
242
00:09:47,421 --> 00:09:49,788
-We call 'em Triple-D OGs.
-OGs.
243
00:09:49,790 --> 00:09:51,523
You know,
it's almost like the business.
244
00:09:51,525 --> 00:09:55,560
You don't set out
to be a landmark,
you end up becoming one.
245
00:09:55,662 --> 00:09:58,063
With the show, you know,
we took a chance on it.
246
00:09:58,164 --> 00:10:00,799
-Has the food changed?
-Yeah, it's got better.
247
00:10:00,801 --> 00:10:02,033
It's gotten better?
248
00:10:02,035 --> 00:10:03,735
You know,
there's not a day that goes by
249
00:10:03,804 --> 00:10:07,105
that somebody
doesn't ask for you
or mention the show.
250
00:10:07,107 --> 00:10:08,406
[laughs boisterously]
251
00:10:08,408 --> 00:10:09,608
We only found out by Triple-D.
252
00:10:09,610 --> 00:10:11,509
I saw the Pizza Palace
on Triple D.
253
00:10:11,511 --> 00:10:12,544
Mmm.
254
00:10:12,546 --> 00:10:14,179
I'm a pilot,
I've got some time to kill.
255
00:10:14,181 --> 00:10:15,914
Let's go try the Pizza Palace.
256
00:10:15,916 --> 00:10:18,883
-When we say OG, brother,
you better carry that crown.
-[chuckles]
257
00:10:18,885 --> 00:10:20,952
Heavy is the head
that wears the crown,
my friend,
258
00:10:21,021 --> 00:10:22,687
because we wouldn't be
where we're at
259
00:10:22,689 --> 00:10:25,624
without people like yourself
and without places
like Pizza Palace.
260
00:10:28,962 --> 00:10:31,096
[Guy] Coming up
in Somers Point, New Jersey.
261
00:10:31,098 --> 00:10:33,331
-What are we making?
-A mess?
262
00:10:33,333 --> 00:10:37,002
[Guy] A tavern by the sea
where your options
could fill an ocean.
263
00:10:37,004 --> 00:10:38,036
They're all my favorites.
264
00:10:38,105 --> 00:10:40,438
Two buffalo crab cakes
going up.
265
00:10:40,507 --> 00:10:41,439
Mmm.
266
00:10:45,212 --> 00:10:46,911
So, I'm here at
Somers Point, New Jersey,
267
00:10:46,913 --> 00:10:50,248
right on Bay Avenue
to check out a joint
that's got a lot of history.
268
00:10:50,350 --> 00:10:54,552
Let's see. It started out
as a hotel back in the '70s.
That's the 1870s.
269
00:10:54,654 --> 00:10:57,956
[Guy]
And I checked it out in '14
That's 2014.
270
00:10:57,991 --> 00:10:59,123
Mmm.
271
00:10:59,125 --> 00:11:01,126
[Guy] But no matter
what century it is,
272
00:11:01,128 --> 00:11:03,828
this joint is still
a landmark destination.
273
00:11:04,464 --> 00:11:05,597
This is The Anchorage Tavern.
274
00:11:09,436 --> 00:11:12,937
We've been coming here
20 plus years with our family.
275
00:11:12,939 --> 00:11:14,439
The Anchorage
has just continued
276
00:11:14,541 --> 00:11:17,008
to amaze and surpass
all expectations.
277
00:11:17,010 --> 00:11:18,710
[man] Shrimp and scallop
fra diavolo.
278
00:11:18,712 --> 00:11:20,645
[woman] Everyone
that comes here loves it,
279
00:11:20,714 --> 00:11:22,747
and it's great to see it
on Triple-D.
280
00:11:22,816 --> 00:11:25,016
I can tell
that it is homemade here.
281
00:11:25,018 --> 00:11:28,920
The best thing
about this place is the owner.
That's Donnie Mahoney.
282
00:11:28,922 --> 00:11:30,388
[Guy] And Don's
been the head honcho
283
00:11:30,390 --> 00:11:33,625
serving scratch-made meals
since 1998.
284
00:11:33,627 --> 00:11:35,727
Dad, we need
two Guy Fieri combos.
285
00:11:35,729 --> 00:11:37,262
[Guy] And now
he's got his son, Connor,
286
00:11:37,363 --> 00:11:39,864
learning the ropes
and all those recipes.
287
00:11:39,900 --> 00:11:41,433
The recipes were already here,
288
00:11:41,501 --> 00:11:43,802
-or you
developed a lot of 'em?
-No, we made the whole menu.
289
00:11:43,804 --> 00:11:45,003
They're all my favorites.
290
00:11:45,005 --> 00:11:46,204
You'll see
there's no lamb on the menu.
291
00:11:46,206 --> 00:11:48,139
Do people come in
and ask for lamb?
292
00:11:48,208 --> 00:11:49,207
No, they know I don't like it.
293
00:11:49,209 --> 00:11:50,608
Oh, okay. Hey, come on down
294
00:11:50,610 --> 00:11:51,843
-and try the lamb special.
-[Don laughs]
295
00:11:51,912 --> 00:11:53,511
And there's
all these people out there,
296
00:11:53,513 --> 00:11:55,213
coming into Anchorage saying,
"Where's the lamb?"
297
00:11:55,215 --> 00:11:58,850
I put lamb on the menu.
I still don't like it
but we've sold it.
298
00:11:58,918 --> 00:12:01,019
[woman]
There's such a wide variety
on the menu,
299
00:12:01,021 --> 00:12:03,588
and everyone
can find something
that they're going to like.
300
00:12:03,590 --> 00:12:08,159
Flounder, and gorgonzola,
and crab, very, very good.
301
00:12:10,931 --> 00:12:13,698
-That is about old school
legit as they come.
-Thank you, sir.
302
00:12:13,700 --> 00:12:14,733
Nicely done, brother.
303
00:12:14,834 --> 00:12:16,501
[Don] We got
a gorgonzola flounder.
304
00:12:16,503 --> 00:12:18,136
A lot of times,
305
00:12:18,138 --> 00:12:20,605
I order
the flounder gorgonzola
that was featured on Triple.
306
00:12:20,607 --> 00:12:22,941
Forget the diet,
[laughing] just eat it.
307
00:12:23,009 --> 00:12:24,542
The flounder gorgonzola.
308
00:12:24,611 --> 00:12:25,976
When Guy was here,
309
00:12:25,978 --> 00:12:28,213
we did the gorgonzola flound
with a crab stuffing.
310
00:12:28,215 --> 00:12:31,049
We have egg.
That's Worcestershire sauce.
311
00:12:31,151 --> 00:12:32,450
[stuttering]
Worcestershire, shire.
312
00:12:32,519 --> 00:12:34,719
Seafood seasoning, parsley.
313
00:12:35,222 --> 00:12:37,455
Got some cubed bread.
314
00:12:37,557 --> 00:12:40,024
-Very nice. That's...
-Now, we have this beautiful
jumbo lump crab meat.
315
00:12:40,026 --> 00:12:42,060
-Whoa, whoa, look at that.
-[Don] Whoa.
316
00:12:42,129 --> 00:12:43,461
-Gonna mix this up a little.
-Now, would you like me
317
00:12:43,563 --> 00:12:45,864
-to flop some mayo
in there for ya?
-Yeah, you can do that.
318
00:12:45,965 --> 00:12:46,931
Little more.
319
00:12:46,933 --> 00:12:48,032
-Flick that in there.
-Okay.
320
00:12:48,101 --> 00:12:50,335
In my world of crab cakes
that's the ratio.
321
00:12:50,403 --> 00:12:52,837
Buffalo crab cakes
in the window.
322
00:12:52,839 --> 00:12:54,939
The same crab stuff,
we're gonna make it
into a crab cake.
323
00:12:55,041 --> 00:13:00,145
Battered, dipped, deep fried
topped with a buffalo sauce
324
00:13:00,246 --> 00:13:02,914
We're just gonna start
with some butter in the pan,
325
00:13:02,916 --> 00:13:06,518
hot sauce,
Worcestershire sauce,
and some garlic powder.
326
00:13:06,520 --> 00:13:08,319
Stir that up a little bit.
327
00:13:08,321 --> 00:13:10,522
We're just gonna
let that simmer
and then it's ready to go.
328
00:13:10,524 --> 00:13:12,190
I'm gonna grab
some crab stuffing.
329
00:13:12,192 --> 00:13:14,459
We're gonna form it into balls
for our crab cakes.
330
00:13:14,528 --> 00:13:18,029
Dredge it in the flour.
I'm gonna put it into
our homemade beer batter.
331
00:13:18,632 --> 00:13:19,631
Ton of eggs.
332
00:13:20,600 --> 00:13:22,500
Whisk that up.
333
00:13:22,502 --> 00:13:27,038
Some beer, a cup of oil,
cornstarch, flour.
334
00:13:27,040 --> 00:13:28,706
Then it's gonna get dropped
right into our fryer.
335
00:13:32,112 --> 00:13:35,246
Top 'em off with
our house made buffalo sauce,
336
00:13:35,348 --> 00:13:38,116
go into the oven
for a couple of minutes,
337
00:13:38,118 --> 00:13:40,518
and then we're gonna put 'em
on top of fried tomatoes.
338
00:13:40,520 --> 00:13:43,221
Add some of our
gorgonzola sauce.
339
00:13:44,057 --> 00:13:45,590
Now we're into
the gorgonzola sauce.
340
00:13:45,592 --> 00:13:47,525
[Don] First, we're gonna add
our clarified butter,
341
00:13:47,527 --> 00:13:48,927
flour to make a roux.
342
00:13:48,929 --> 00:13:51,663
Start out with a little milk,
salt and pepper.
343
00:13:51,764 --> 00:13:54,499
-So, we're gonna simmer this
for 15 or 20 minutes.
-Okay.
344
00:13:54,501 --> 00:13:55,800
[Don] We're gonna make
a reduction here.
345
00:13:55,802 --> 00:13:58,503
We got wine,
we got some garlic
going in here,
346
00:13:58,505 --> 00:14:00,338
and some shallots
in here, okay?
347
00:14:00,440 --> 00:14:02,307
-Shallots?
-Yes. You got that?
348
00:14:02,309 --> 00:14:05,510
[Don] And we're gonna add it
right into our bechamel sauce.
349
00:14:05,512 --> 00:14:08,012
-There we go.
-We gonna add
gorgonzola cheese,
350
00:14:08,014 --> 00:14:09,614
and simmer
for about five minutes
351
00:14:09,616 --> 00:14:12,217
just to get the cheese flavor
throughout everything.
352
00:14:12,219 --> 00:14:16,120
Some scallions,
some blue cheese crumbles too.
353
00:14:16,122 --> 00:14:19,123
Top it off with
some more spicy sauce.
354
00:14:19,125 --> 00:14:21,159
Crab cakes good to go.
355
00:14:21,261 --> 00:14:22,193
It was fantastic.
356
00:14:22,195 --> 00:14:23,428
Not too much sauce,
357
00:14:23,430 --> 00:14:25,530
just perfect, crispy,
and delicious.
358
00:14:25,532 --> 00:14:27,932
Everything
blended together perfectly,
359
00:14:27,934 --> 00:14:29,734
and it just
melted in your mouth.
360
00:14:29,802 --> 00:14:32,437
No filler. You know,
plenty of crab meat in there.
361
00:14:32,505 --> 00:14:35,607
Gorgonzola's
one of my favorites.
It's not overpowering.
362
00:14:35,609 --> 00:14:36,608
It's just delicious.
363
00:14:36,610 --> 00:14:38,209
Here we go. Showtime.
364
00:14:38,211 --> 00:14:41,112
Since Triple-D, you know,
we've become quite busy.
365
00:14:41,114 --> 00:14:42,614
It's a dream come true.
366
00:14:42,616 --> 00:14:44,249
[man]
The place is always jammed,
367
00:14:44,350 --> 00:14:46,684
so if you don't
get here early enough
to get a seat at the bar
368
00:14:46,686 --> 00:14:47,919
you don't get a seat.
369
00:14:47,921 --> 00:14:50,521
-What are we making?
-I've no clue. A mess?
370
00:14:50,523 --> 00:14:52,257
[chuckles]
371
00:14:55,395 --> 00:14:56,327
[Guy] Coming up...
372
00:14:56,329 --> 00:14:58,129
I love how
it comes with the...
373
00:14:58,131 --> 00:15:00,398
-The eating
apparatus? [laughs]
-Apparatus.
374
00:15:00,400 --> 00:15:02,400
[Guy] A hotdog hangout
in Ohio...
375
00:15:02,402 --> 00:15:04,535
Rich, salty, sweet, tangy.
376
00:15:04,637 --> 00:15:06,004
[Guy] Beefed up their menu..
377
00:15:06,006 --> 00:15:08,907
We got everything
from poutine to pot stickers.
378
00:15:08,909 --> 00:15:10,508
[Guy] And their real estate
379
00:15:11,044 --> 00:15:12,443
Korean hotdog.
380
00:15:17,183 --> 00:15:20,985
I'm here in a city in Ohio
that was one called
Porkopolis.
381
00:15:20,987 --> 00:15:22,420
That's because it was
the largest
382
00:15:22,422 --> 00:15:24,555
pork producing city
in the United States.
383
00:15:24,657 --> 00:15:27,258
Well, a lot has changed
since the late 1800s,
384
00:15:27,327 --> 00:15:29,460
but people still call it
Cincinnati.
385
00:15:29,562 --> 00:15:32,697
[Guy] And a lot has changed
since 2014 too,
386
00:15:32,699 --> 00:15:36,534
because this Triple-D joi
doesn't call Cincinnati
home anymore.
387
00:15:36,636 --> 00:15:42,040
They brought in such a crowd
they had to find more space
and a couple of spin-offs.
388
00:15:42,042 --> 00:15:44,108
Starting off
with this one right here,
Senate.
389
00:15:48,982 --> 00:15:50,915
Got a trailer park hotdog.
390
00:15:50,917 --> 00:15:53,851
I love Senate because
the atmosphere
is super inviting,
391
00:15:53,887 --> 00:15:56,554
the staff is fantastic,
the food is amazing.
392
00:15:56,656 --> 00:15:58,089
[man]
I saw the episode on Triple.
393
00:15:58,091 --> 00:16:00,558
It was really exciting
to see you guys feature
394
00:16:00,660 --> 00:16:01,960
one of our
favorite restaurants.
395
00:16:02,028 --> 00:16:03,828
We love coming here.
The hotdogs are to die for.
396
00:16:03,830 --> 00:16:05,229
They're really, really good
397
00:16:06,599 --> 00:16:08,366
[Guy] I would hope so,
398
00:16:08,368 --> 00:16:11,903
since a hotdog spot
was the original idea
Daniel and Lana Wright had
399
00:16:11,905 --> 00:16:14,505
when they opened this place
in 2010.
400
00:16:14,507 --> 00:16:16,040
We thought we would open up
401
00:16:16,042 --> 00:16:17,508
this little hotdog joint
402
00:16:17,510 --> 00:16:20,712
and realized that
that was not gonna work.
403
00:16:21,247 --> 00:16:22,647
We needed more food.
404
00:16:22,715 --> 00:16:25,616
We got everything
from poutine to pot stickers.
405
00:16:25,618 --> 00:16:27,051
Come on down.
406
00:16:27,120 --> 00:16:28,319
This is the
booty and belly sandwich.
407
00:16:28,321 --> 00:16:30,355
We are doing
a little braised pork belly
408
00:16:30,423 --> 00:16:32,323
and a little
braised pork butt here.
409
00:16:32,325 --> 00:16:34,525
So, these get seared
on both sides.
410
00:16:34,527 --> 00:16:36,427
[Daniel]
Then we're gonna add that
to our caramelized mirepoix.
411
00:16:36,429 --> 00:16:37,762
-Okay.
-We're gonna deglaze
412
00:16:37,797 --> 00:16:40,298
-with some
Kentucky bourbon ale.
-Love it.
413
00:16:40,300 --> 00:16:43,501
[Daniel] Gonna pour it
right back over our pork belly
and our mirepoix.
414
00:16:43,503 --> 00:16:45,203
And our spice mixture here.
415
00:16:45,205 --> 00:16:47,739
-[Daniel] That is a little
Sichuan peppercorn.
-I love 'em.
416
00:16:47,807 --> 00:16:48,906
Oh, they go crazy
on your tongue.
417
00:16:48,908 --> 00:16:50,308
[Daniel] And we got
a little cinnamon stick.
418
00:16:50,310 --> 00:16:52,110
-Put a little
star anise as well.
-Love it.
419
00:16:52,112 --> 00:16:54,045
[Daniel] We're gonna add
chicken stock,
420
00:16:54,114 --> 00:16:55,079
cover it with foil.
421
00:16:55,081 --> 00:16:57,048
Roast off in the oven
for how long?
422
00:16:57,050 --> 00:16:58,449
450 for about four hours.
423
00:16:59,519 --> 00:17:00,918
[Guy] I can already smell it.
424
00:17:00,920 --> 00:17:02,453
Okay, now we can
put the sandwich together.
425
00:17:02,522 --> 00:17:04,622
[Daniel] So,
we're gonna take our pork,
add it in a little pan here,
426
00:17:04,624 --> 00:17:07,025
barbecue sauce, braising jus.
427
00:17:07,027 --> 00:17:08,359
And just let it come together.
428
00:17:08,461 --> 00:17:10,061
[Daniel] Yeah, just kind of
let it do its thing there.
429
00:17:10,130 --> 00:17:13,031
-Are you ready for this?
-[Guy whistles]
430
00:17:13,033 --> 00:17:17,135
Take a little bit of this
apple celery root slaw,
little bit of our sauce here.
431
00:17:17,203 --> 00:17:19,203
I'm gonna squeeze
two of these guys on here.
432
00:17:19,839 --> 00:17:21,305
That's flat-out ridiculous.
433
00:17:22,709 --> 00:17:23,708
There's only one way
434
00:17:23,710 --> 00:17:25,309
to really eat
the booty and the belly.
435
00:17:26,746 --> 00:17:27,745
What?
436
00:17:27,847 --> 00:17:29,547
I think Guy had it
just nailed down.
437
00:17:31,384 --> 00:17:32,750
I love how
it comes with the...
438
00:17:32,819 --> 00:17:34,952
-The eating
apparatus? [laughs]
-Apparatus.
439
00:17:34,954 --> 00:17:36,254
That's what I needed.
440
00:17:36,322 --> 00:17:38,523
-So, you guys going
to the bar later?
-[people laugh]
441
00:17:40,593 --> 00:17:42,527
We got
a lobster mac and cheese.
442
00:17:42,529 --> 00:17:44,062
They're not afraid
just to kind of do
443
00:17:44,130 --> 00:17:45,830
something weird
and off the wall,
444
00:17:45,832 --> 00:17:47,832
do whatever
pops in their head,
445
00:17:47,901 --> 00:17:49,801
and they manage
to make it work
into a great dish.
446
00:17:49,803 --> 00:17:52,136
-Favorite thing on the menu?
-The crispy pig tail.
447
00:17:52,238 --> 00:17:54,238
Which you just don't
find enough anymore.
448
00:17:54,307 --> 00:17:55,339
-No, you do not.
-You know?
449
00:17:55,441 --> 00:17:56,808
-Just a good, crispy pig tail.
-Yes.
450
00:17:56,810 --> 00:17:58,209
Crispy pig tails.
451
00:17:58,211 --> 00:17:59,544
[Daniel]
Everybody obviously does rib
452
00:17:59,612 --> 00:18:01,112
We decided
that it would be fun
453
00:18:01,114 --> 00:18:02,914
to take a lesser known
part of the animal
454
00:18:02,916 --> 00:18:04,248
and make something great
out of it.
455
00:18:04,284 --> 00:18:06,150
I like to be adventurous
and try new foods,
456
00:18:06,252 --> 00:18:09,954
so I had the pig tails today
and they were wonderful.
457
00:18:11,224 --> 00:18:12,990
Got some beautiful
pig tails right here.
458
00:18:12,992 --> 00:18:15,026
Hit 'em with a little bit
of salt and pepper,
459
00:18:15,028 --> 00:18:16,627
add a little olive oil
to our pan here,
460
00:18:16,629 --> 00:18:19,063
and we're gonna start adding
our pig tails.
461
00:18:19,065 --> 00:18:21,099
So, we're just gonna get
a little sear on these.
462
00:18:21,101 --> 00:18:24,802
We're gonna start adding in
our celery, onion,
garlic and carrots,
463
00:18:24,804 --> 00:18:28,206
chopped thyme,
a little bit of stock,
Kentucky bourbon ale,
464
00:18:28,208 --> 00:18:31,142
couple of bay leaves,
and some fresh oranges.
465
00:18:31,244 --> 00:18:33,511
Now it's gonna go
in the oven at 450
for about three hours.
466
00:18:33,513 --> 00:18:35,313
Now we pull these
out of the oven,
467
00:18:35,315 --> 00:18:36,514
let 'em cool off,
trim it a little bit,
468
00:18:36,516 --> 00:18:38,349
and we're ready
to drop 'em in the fryer.
469
00:18:40,753 --> 00:18:42,720
We're gonna top it
with a little bit of our
barbecue sauce.
470
00:18:42,722 --> 00:18:44,822
Gonna coat 'em
nice and evenly.
471
00:18:44,824 --> 00:18:48,126
Hit 'em with a little bit
of sliced scallions,
sesame seeds,
472
00:18:48,128 --> 00:18:49,694
and here we have
our crispy pig tails.
473
00:18:49,696 --> 00:18:51,429
Got the crispy pig tails.
474
00:18:51,431 --> 00:18:53,898
[woman] Super tender,
really good flavor.
475
00:18:53,900 --> 00:18:56,901
Almost like a mild teriyaki
but a little bit sweeter.
476
00:18:56,903 --> 00:18:59,604
It's like
a crispier version of a rib.
477
00:18:59,606 --> 00:19:00,638
It's so delicious.
478
00:19:00,740 --> 00:19:02,406
[woman]
The food is outstanding.
479
00:19:02,408 --> 00:19:04,709
Really enjoy
all of the hotdogs.
480
00:19:04,711 --> 00:19:06,544
The trailer park, the Korean
481
00:19:06,613 --> 00:19:08,012
Got a Korean hotdog.
482
00:19:08,014 --> 00:19:09,647
I really like
the braised short rib
that they do for it
483
00:19:09,682 --> 00:19:10,948
and the kimchi.
484
00:19:11,017 --> 00:19:12,650
Stuff you would never think of
that could go on a hotdog,
485
00:19:12,752 --> 00:19:14,252
but it'll go on a hotdog.
486
00:19:14,320 --> 00:19:17,755
We're gonna
take our short rib,
add that to a pan here,
487
00:19:17,824 --> 00:19:19,757
add that braising jus,
cook that down a little bit.
488
00:19:19,826 --> 00:19:21,959
We're gonna take our bun
that we seared off here.
489
00:19:23,029 --> 00:19:24,629
This is gonna be
our harissa aioli.
490
00:19:24,631 --> 00:19:26,330
Put some of our
braised beef short rib.
491
00:19:26,332 --> 00:19:29,901
Take our kimchi here.
There's the pickled cucumbers,
492
00:19:29,903 --> 00:19:31,502
little bit
of toasted sesame seeds.
493
00:19:31,504 --> 00:19:34,005
[Guy] Well, we've gone from
hotdog to dinner.
494
00:19:34,007 --> 00:19:35,006
These are definitely a meal.
495
00:19:37,310 --> 00:19:38,509
[chuckles]
496
00:19:41,047 --> 00:19:42,313
Dude, I don't know
what to tell ya.
497
00:19:42,315 --> 00:19:44,415
That's a flavor kaleidoscope.
498
00:19:45,618 --> 00:19:48,219
Rich, salty, sweet, tangy.
499
00:19:48,221 --> 00:19:49,921
-This is outstanding.
-Thank you.
500
00:19:49,923 --> 00:19:51,255
Nicely done.
501
00:19:51,257 --> 00:19:53,224
All right,
I got a trailer park
and a Lindsay coming up.
502
00:19:53,226 --> 00:19:55,826
There isn't
anything on the menu
that we haven't enjoyed.
503
00:19:56,729 --> 00:19:58,930
Bringing up
a big kale beet salad.
504
00:19:58,932 --> 00:20:01,599
What was this joint
before you classed it up?
505
00:20:01,601 --> 00:20:03,501
[Daniel] Nothing.
There was absolutely
nothing in here.
506
00:20:03,503 --> 00:20:04,801
Since that show,
507
00:20:04,803 --> 00:20:07,205
we've expanded
and moved into
a much larger facility.
508
00:20:07,207 --> 00:20:09,106
The original space
sat 40 people.
509
00:20:09,108 --> 00:20:10,942
This one can seat 150 people
510
00:20:11,043 --> 00:20:12,543
We also opened
Pontiac Barbecue,
511
00:20:12,645 --> 00:20:15,046
Forty Thieves,
and Holiday Spirits.
512
00:20:15,048 --> 00:20:16,914
They all have
their own unique flavors.
513
00:20:16,916 --> 00:20:19,016
We love coming
to their restaurants.
It's always great.
514
00:20:19,018 --> 00:20:21,519
-Great food.
Really a pleasure.
-Thank you.
515
00:20:24,224 --> 00:20:27,825
That's all right here,
right now on Triple-D Nation
516
00:20:27,827 --> 00:20:30,228
And that's just
a drop in the bucket,
ladies and gentlemen.
517
00:20:30,230 --> 00:20:31,762
Look alive down there.
518
00:20:31,831 --> 00:20:33,864
Triple-D ground steak dinner.
519
00:20:33,900 --> 00:20:36,200
-We got a long list
to get through.
-Look at it.
520
00:20:36,202 --> 00:20:38,236
We got a trailer
and a Lindsay Lohan
going down.
521
00:20:38,304 --> 00:20:39,370
So good.
522
00:20:39,372 --> 00:20:42,807
Ordering a cannelloni feta
and two Guy Fieri combos.
523
00:20:42,809 --> 00:20:45,109
-[woman]
You might be famous soon.
-We will be.
524
00:20:45,111 --> 00:20:47,211
Next time on Triple-D Nation.
525
00:20:47,213 --> 00:20:48,846
They're are not
many people that I see
526
00:20:48,948 --> 00:20:51,816
use garlic as... as...
527
00:20:51,818 --> 00:20:54,252
frag... [stuttering]
528
00:20:54,320 --> 00:20:56,254
-Fragrantly?
-Fragrant... [stutters]
529
00:20:56,322 --> 00:20:57,321
You know the word.
530
00:20:57,323 --> 00:20:58,956
Are we going with
fragrant or flagrant?
531
00:20:58,958 --> 00:21:00,057
-Flagrant.
-Flagrant.