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.