Hey there. I'm Guy Fieri and we're rolling out,
looking for America's greatest Diners, Drive-ins and Dives.
This trip...
Hurry up. Let's go.
It's go big...
Move and shake it. Making money!
...and get wild.
This might take the funky award.
We've got over the top favorites in Nashville.
[muffled] That is really good.
Meaty Italian in New Smyrna Beach, Florida
It's a monster chop!
Plus pizza and pasta...
-That's fantastic. -Thank you.
...from a real character...
This is at the highest level of goofy.
...going the extra mile.
Grandma Mabel's Gnocchi, table one.
I may never get a James Beard Award,
but I'm happy to get a Guy's Goatee.
-There you go! -[laughs]
That's all right here, right now
on Diners, Drive-Ins and Dives.
[theme music playing]
[rock 'n' roll music playing]
So I'm here in a little beach town called New Smyrna Beach
and it's about 15 minutes south of Daytona Beach, Florida.
Now, I'm here to check out a pizzeria that, well, has g three things I really love.
One, the dude's into 80s rock.
Names his menu items after i
Two, he's a Harley fan.
And three, his recipes, his attitude and his energy
are all about family tradition.
This is Panheads Pizzeria.
Kickstart in oven.
Panheads Pizzeria is the best pizza around.
Dr. Feel Good going in.
It's all rockstar.
-We got the rockstar Chef Eric. -Go big or go home.
[man] Chef Eric builds motorcycles.
He loves to weld and work with metal.
[Guy Fieri] And chef and owner, Eric Ross, carries that DIY attitude
right into the kitchen.
He does make everything by hand.
And his inspiration comes straight from his Italian grandma Mabel.
Her original restaurant's in Clearfield, Pennsylvania, It's the middle of nowhere.
And it's a little pizza shop that we got the pizza dough from.
[Fieri] How did you end up with a funky little joint
that says Welcome to the Jungle on the wall?
[Eric Ross] Me and my sister opened this.
She was already down here and she said,
"Hey, there's really no good pizza shop."
-Is the menu pizza or-- -Pizza based menu with other specials.
Plating Seek and Destroy.
My new favorite thing is the Seek and Destroy flatbread pizza.
The brisket, onions, horseradish,
all the flavors together go really well.
What are we gonna do with this brisket?
-We're gonna rub it. -Dry rub first?
Salt, granulated onion, paprika, black pepper,
-cayenne pepper. -[whoops]
-[Chef Ross] Granulated garlic. -[Fieri] Brown sugar.
So you get this on.
[Chef Ross] Place it in a smoker,
brown 270 to 300 for four hours.
-Wrap it, put it in for another six hours. -Got it.
Let it chill and slice it.
-Let's make the dough. -Where's the mixer?
There is no mixer. We make our dough by hand,
300 pounds a day. It takes me about two and a half hours.
The bowl beats the dough to death, I believe.
Makes that gluten so hard.
So our pizza's, when you roll them out they're really delicate.
Dude, if you want to do it.
We got water, 80 degrees.
Salt, sugar, yeast, olive oil, high gluten flour.
-This is at the highest level of goofy. -[Chef Ross laughs]
I'm giving you a hard time about it, but this is what grandma did?
We didn't change it at all.
-Did you make the stands specifically? -Yes, I actually did.
Yeah, I figured.
-How long does this go on? -Five or six minutes.
-Proofs overnight. -[Fieri] And then, you proof it again?
-[Chef Ross] Before we cook it. -[Fieri] What do we do next?
Make our alfredo sauce.
Make a roux. So we melt butter, garlic, flour.
Deglaze with some white wine.
Heavy cream, half and half.
House season blend, which is kosher salt, white pepper
and granulated onion.
Once it starts to simmer, then we add our parmesan cheese.
Whisk this in.
-What's the final sauce? -Sour cream, horseradish,
-Worcestershire and our salt blend. -[Fieri] Got it.
-Wow. -This is my grandma's original rolling pin.
She signed it right before she died.
We retired it after that.
-That is a rolling pin. -Yeah, so then we had these custom made
by a buddy of ours to match them.
-It's a monster. -If you roll it too much, it becomes like, clay almost.
You got to be really careful.
-Now you dock it. -Alfredo. We add our pork rub.
Mozzarella, provolone, the brisket.
[Fieri] Nice little smoke ring on that.
[Chef Ross] Caramelized onions on top of the brisket.
-It helps... Yep -Keeps it from drying out a little bit.
You know what you're doing.
I've "kooked" once or twice before.
It's kooked, right? Kook? Coking?
In the oven. 500 degrees about 10 minutes.
It's square, but you cut it like a regular pizza.
Horseradish cream, fresh basil.
Seek and Destroy.
-This is so mindful and so cheffed. -[chuckles]
The brisket's delicious. Not too much smoke.
Not too much horseradish.
Alfredo, nice, creamy. Delicious.
I do not want to subscribe to your shenanigans about handmade dough,
but it is tender. It's got good chew.
-Outstanding. -Thank you.
We have our Seek and Destroy flatbread for you.
The horseradish is killer with the basil.
It's the brisket. It's so good.
It's got that sweet and savory thing going on.
So, I have said the name New Smyrna Beach,
and this is where Triple G legend, MacKenzie, comes to--
-How many Triple G's have you been on? -Four.
[cheering]
-Our champ, MacKenzie. -[cheering laugh]
I won two of them.
[Fieri] So how did you find Panheads Pizzeria?
[MacKenzie] It's just like, the perfect little neighborhood joint,
such flavorful food, real creative.
Grandma Mabel's Gnocchi, table one.
Grandma Mabel's Gnocchi is the bomb.
I keep coming back for it all the time.
-Gnocchi to me is done wrong more than it's done right. -I believe you.
We're gonna start with our eggs, salt. Break the eggs.
-The rice potatoes. -[Fieri] Russets?
Incorporate the eggs into here.
-High gluten pizza flour. -Work it just enough to combine it.
You roll them in like, little snakes I call them.
As gentle as possible.
[Chef Ross] Drop the gnocchi in salted boiling water.
And then, we're going to serve this as what?
Grandma's butter bacon sauce.
-We start with rendering out the bacon. -[Fieri] So it's crispy?
We use the bacon grease to cook the onions down.
-Do we have any herb going into this? -No seasoning. No nothing.
-[Fieri] On the gnocchi? -[Chef Ross] That's it.
-No cheese? -Parmesan cheese for the garnish.
-[laughs] And fresh basil. -Didn't I just ask?
-Onions are rendered down. -[Chef Ross] Finish with butter.
Gnocchi's come to a boil. They float to the top. We add them to our sauce.
-They're holding their shape. -I'm not gonna be holding my shape.
[Chef Ross] Parmesan cheese, fresh basil.
-A little side of focaccia comes as a gift there? -Yep.
Our Grandma Mabel's Gnocchi.
-That's fantastic. -Thank you.
You look forward to biting into these tender little pillows.
They melt in your mouth.
The bacon butter sauce is sweet, a little salt.
Parmesan cheese adds in perfectly.
The fresh basil just kind of blooms.
The focaccia is nice to sop up the flavor.
That gnocchi right there, I'll take it against anybody's.
-It is outstanding. -Thank you so much.
[Chef Ross] Gnocchi in 30 seconds.
Light, fluffy pillow clouds of potato goodness.
[chef's kiss] So good.
-I'm telling ya. She'll take my job. -[laughing]
How do people not like that? Onions and bacon together.
I mean, it's delicious.
I come to this pizza joint specifically for the gnocchi.
Like, high end Italian restaurant.
Marinara Meatballs, table two.
Anytime that we fly in for vacation,
this is our number one stop
[Fieri] When you have this much tribute to your grandma,
you take it with such respec
-Thank you. -What an experience.
I may never get a James Beard Award,
but I'm happy to get a Guy's Goatee.
-There you go. -[laughing]
[Fieri] Up next...
A funky neighborhood spot in Nashville...
She's dangerous. Trained ninja in flavor.
Loading up the fries...
I have to get the bite.
And building a skyscraper sandwich.
-Get out! -[laughs]
So, when most people roll into Nashville,
they go to Broadway to go to all the honky-tonk
or they come down here. This is 12th Street South.
And this has got a ton of stores and lots of restaurants.
And you know what? A lot of choices.
Like, where are you gonna eat?
Well, that's where I come in.
If you're looking for a plac that's got like, a neighborhood hang
and the menu's kind of like a cheffed up pub food,
well, I hear that this is your joint.
This is Bottle Cap.
Got a cheesesteak up.
There's so many things you can order.
It's not just normal bar foo
Birthday waffles up in the window.
It's a lively place and it's a comfortable place.
[Fieri] And owners Jason She and Bob Franklin pulled out all the stops
to make this a legit neighborhood joint.
-We built this building-- -To look like an old building?
To look like an old building.
-[Fieri] So why Bottle Cap? -I think of friends, family in the backyard.
-And you sort of... -[bottle cap hisses]
That means the party's started.
[Fieri] But with Rachel Cann in the kitchen,
backyard's getting blown up
-What type of food are you making? -Classic French techniques
and turn it into approachable bar food.
The carne asada fries for you.
Carne asada fries are so good.
-Short ribs and sauce on top. -It was mouthwatering.
-[Fieri] Alright, chef. -This is for our carne asada fries.
-Hurry up. Let's go. -[laughing]
Boneless beef short ribs.
-Round these off. -About two minutes on each side.
And we're gonna get started on our mirepoix.
Garlic, salt, pepper, thyme.
I believe it's pronounced "th-yme."
But I don't... I mean...
-Bay leaf. -Bah-laf.
-Tomato base? -[Rachel Cannon] Deglaze with our tomatoes.
-And then we'll deglaze with wine. -Very nice.
[Chef Cannon] Release all the aromatics.
There you go. Now you can smell it.
-[Fieri] Short ribs down. -[Chef Cannon] In the oven for four hours.
[Fieri] 350. Let it cool. Shred it.
Now we're going to start our salsa.
-Oregano. -Look at you with that Vanna White pour.
-Coriander, cumin. -We are hot.
In go the tomatoes, poblanos, Spanish onions, olive oil.
[Fieri] In the Salamander for--
[Chef Cannon] Eight, ten minutes.
-So those are roasted off. -Nice little char.
Chipotles. They're rehydrated.
-We got ancho chile. -Also rehydrated.
-[Chef Cannon] Roasted garlic, lime juice. -[Fieri] Lime zest.
[Chef Cannon] Sugar, kosher salt, some cafe grind black pepper.
Cafe grind.
[Chef Cannon] Our toasted spices. I will pulse it up.
And cilantro next.
Alright, salsa's done. What do we got next?
We are doing our house cut fries.
Take our fry cutter. Slice the potatoes through.
-Russets. -We actually use Chipperbecs.
We do a little bit of water and vinegar just to help kind of pull out that starch.
[Fieri] And that goes for 24 hours?
[Chef Cannon] Blanch them for two minutes
-just to get a little bit of color on them. -Back on the sheet tray.
-Drop them to order. -Got it.
We're going with our fry seasoning.
Kosher salt, smoked paprika, sugar, turmeric, onion powder, garlic,
a little corn starch in there to help from caking up.
-And a little black pepper. -Whisk all our spices together.
The seasoned salt. [groans]
[Chef Cannon] Now we're ready to assemble our carne asada fries.
Me likey fries.
Our reduced braising liquid and our braised short ribs.
Tying it up, we reduce it down just a little bit more.
Cheese to drizzle.
I like how it's almost kind of like, a chili fry
-the way it goes together. -[Chef Cannon] Yeah, a little bit.
Crema, salsa.
I have to get the bite.
-[laughing] -You're a bad person.
You broke down all that rich unctuous short rib
so it just gets all kinds of...
Creamy and rich all over the fries.
The fries are sturdy.
You didn't hit too much of the queso, so it's not swimming in that.
The hinge pin of the whole thing...
Is that rojo salsa.
That little bit of acid that goes with that.
-That is really good. -Yeah.
Carne asada we got going down.
The carne asada fries. I like my fries filled up, you know.
-I like some meat. -It's legit.
The meat is so juicy and tender. It's so flavorful.
The sauce is great. It's like a perfect combination of everything.
Dropping chicken and fried chicken sandwich.
[man] We probably average three times a week here.
Trivia on Tuesday night, date night on Friday night.
And we come here on Sunday afternoon.
-Well, when do you go to work? -Uh, all the rest of the time.
I just really like the vibe, the people.
How is everything, guys?
You walk in the door and it's a big welcome committee.
-Get that away from me. -[laughing]
And I'm gonna say. You know we got another item for you too, right?
You're not done.
-[chuckles] -Alright, well here's the deal, folks.
We're hanging out here at Bottle Cap in Nashville.
Don't go anywhere. Don't judge me, please. See you in a bit.
-You want some? Can't have it. -[chuckles]
The arsonist had oddly shape feet.
-Okay, ready? Five, four, three... -What? [laughing]
Unique New York. Ready? Here we go.
Um... Wait a second.
Welcome back. Triple D hanging out here in Nashville.
And boy, did we just get som carne asada fries here at Bottle Cap.
She's dangerous. Trained ninja in flavor.
Besides cook, what else do you do?
Golf is my second passion.
I ended up going and playing collegially out in Arizona.
You played college golf?
Yeah, and then I started doing the REMAX World Long Drive Competition.
-What's the farthest that you hit the ball? -326.
-Get out! -[laughs]
Beast of a sandwich.
[Fieri] And she's also crushing it with the menu here.
The Titan sandwich is huge
from the burger itself to the chicken tenders
to the Jalapeno popper. It's so good.
It looks intimidating, but, you know, I feel like you can tackle it. [chuckling]
[Chef Cannon] Just a simple sandwich.
-What's that called -The Titan.
It's called the death of me.
We are doing our buttermilk marinade for our chicken tenders.
Eggs, hot sauce, salt and our garlic.
[Fieri] How long is it gonna stay in this marinade?
[Chef Cannon] Leave it overnight.
-Next step? -Cornflake breading
that we're gonna dredge the chicken in.
AP flour, cornflakes.
-Do we hit all these in the food processor prior? -Yep.
Garlic powder, onion powder, smoked paprika, black pepper.
-And a little salt. -Mix everything up.
[Fieri] So chicken dredge.
[Chef Cannon] And we are gonna head over to the fryer
at 375 for six, seven minutes.
-What else is on this Titan? -Snappy sauce.
-Can you say that without smiling? -No.
-[deeper voice] This is Snappy sauce. -This is Snappy...
It just... Hang on.
This is our Snappy [wheezing laugh]
You're killing me.
Alright, here we go. [clears throat]
I'm a professional at this.
-What's next? -We're making our Snappy sauce for our Titan sandwich.
I had it and you lost it!
We've just proven, folks. There's no way to say Snappy sauce and not laugh.
-Start off with our Peppadew peppers. -Great peppers.
[Chef Cannon] Pulse these up a little bit.
Next we got our Worcestershire, cayenne, hot sauce.
Then we actually reserve some of the Peppadew juice.
-Mayo. -[Fieri] And copious amounts of Ketchup.
Blend that up a little bit.
That's delicious. Sweet, spice, fat.
Think about Thousand Island with an attitude. I dig it.
We are going to make our onion ring batter.
-And we use our pancake batter. -Very cool.
Flour, baking soda, baking powder, salt, sugar.
Oh, thanks.
Our light beer lager.
Slice up the onions, go straight into the beer batter.
[Fieri] Onion rings down.
[Chef Cannon] And mozzarella stick.
[Fieri] And the Jalapeno poppers are down.
I gotta watch the fryer. You know, it's my job.
Our burger patties.
Salt, pepper, smash.
Snappy sauce, lettuce, tomato.
-Our house made bread and butter pickles. -House made?
We're gonna go down with our American cheese. Bacon going on top.
A little bit of steam.
Double stacking our patties.
Good fries. I'm telling you that much.
Chicken tender, more Snappy sauce, our onion ring.
Top that off with a mozzarella stick,
Jalapeno popper and a Pepperoncini.
Right?
The chicken tender was perfectly cooked.
Nice and moist.
Great breading on the outside of it.
From the hot burger and the melting cheese
to the cold tomato, cold lettuce.
There was just a nice little juxtaposition there.
There's two things that really stand out.
One is the Snappy sauce.
-That's dynamite. -Thank you.
The Peppadew is a kiss of acidity and sweetness.
Two, the bread and butter pickles that you guys make are awesome.
Served up with dynamite fries.
You order a burger like that,
you'll be telling all your friends about Bottle Cap.
Titan sandwich for ya.
The chicken is just really, really scrumptious.
You get the spice from the Jalapeno popper on top.
This is kind of like, the Saturday thing.
You just keep it rounded out. So two or three of them at one time?
Maybe. Depends on the day.
Barbeque burger going to the patio.
Big fan. I try to come twice a week.
-Great job. Real deal. -Thanks.
Watch out for her. You're not gonna like this
'cause one, she's gonna go out and spank you on the 18 holes.
And then, she's gonna come here and make you go to the gym.
Coming up...
If things didn't get weird, they just did.
A crazy join in New Smyrna Beach, Florida...
-It's an amusement park without the rides. -[women laughing]
Fired up, off the chain chop
A spot on dish.
And in Italian meat extravaganza.
-You're an animal. -Yeah, I am.
So, here I am in New Smyrna Beach, Florida.
And I hear about this joint that's... Well, it's big.
They're doing 1,400 covers a night.
They got five kitchens that they serve the dining room from
and they're doing kind of an Italian country grill.
And it reminds me of my old restaurant
back in the day. Johnny Garlic's.
And wouldn't you know? That's in their name.
This is The Garlic.
Working Cioppino.
Everything they have here is excellent.
Osso buco in the window.
-It's just a magical place. -One of a kind.
[Fieri] And this wild spot comes through the mind of Jeff Gehris
who went from designing and building restaurants
to owning them with his wife, Paige.
-This might take the funky award. -I'm the funk master.
[Fieri] And the food master is Chef Michael Perri
who's got plenty on his plat at this place.
-Five kitchens? -Five kitchens.
We have two wood fired ovens. No pis.
Anything that we can think of putting in that oven, we do.
Flipping pork chops.
The pork chops are fantastic.
Mango chutney on top.
Perfectly done.
[Fieri] Alright, chef. What are we making?
-Dry rub for a pork chop. -Okay.
Kosher salt, smoked paprika, cumin,
black pepper, granulated garlic, oregano, brown sugar.
[Fieri] A little sweetness.
[Michael Perri] Rub these down. In the bag.
You get a little rosemary in there. Herb butter.
Then the sweet tea that's been reduced and frozen.
[Chef Perri] Now we're ready to vacuum seal.
I leave them like this 24 hours.
Then I run them through the sous vide 135 for three hours.
Oh my gosh. This thing is gonna be fork tender.
[Chef Perri] Hit this dry rub again.
Throw it in the wood fired oven.
[Fieri] That's just to put a really nice sear on it.
-Right. -Get some of that really nice smoke.
-What temperature is that oven running? -[Chef Perri] About 700.
So this is gonna go within three minutes. Fantastic.
You serve it with pineapple curry chutney.
If things didn't get weird, they just did.
[Chef Perri] Extra virgin olive oil. These are poblanos.
Yellow onions, red bell peppers.
A little garlic, pineapple juice,
-rice wine vinegar. -I like this.
[Chef Perri] Curry powder, fresh ginger, brown sugar, fresh pineapple.
Simmer for 20 minutes.
Alright, plate the dish.
Roasted potatoes, toasty brussels.
Look at that chop! It's a monster chop.
-Finish up with that beautiful chutney. -Because he can.
A little past medium rare.
The sear to the chop is fantastic.
The dry rub, delicious.
The moisture, the smoke. It's just the perfume of it.
The chutney... Like mad scientist stuff.
Like, Guy's Grocery Games kind of crazy stuff.
A spot on dish.
[Chef Perri] Finishing two pork chops!
I've never had a better pork chop anywhere else.
You have nothing but juices flowing out.
The chutney. Give me another one.
Bocce Ball in the window!
A lot of people know about The Garlic.
-It's an amusement park without the rides. -[women laughing]
There's all kinds of things that you can see here.
There's plants and trees growing.
It has amazing atmosphere and it has outstanding food.
Spuntitori in the window!
The Spuntitori Italiano, it is amazing.
Just laden with meat.
The Italian sausage, homemade meatballs, pork shanks, pulled beef.
-[whistles] -With rigatoni.
-Comes with a free doggy bag. -Oh, yeah.
I'm gonna make the tomato sauce.
Extra virgin olive oil, yellow onion.
Drop in the garlic. Oregano and basil.
The whole plum tomatoes. Tomato puree.
Simmer for two hours and then we're gonna add the fresh basil.
-And oregano. -Pepper, salt.
[Fieri] The immersion blender breaks it all down.
-So, what do we make next? -We're gonna braise up all the beef
and gooseneck, back of the rump.
Black pepper, salt, two bay leaves, whole garlic,
carrots, onions, celery, water on top.
You bring in all these goosenecks
-just for that? -Just for this.
-You're an animal. -Yeah, I am.
Let it broil at 425 for two and a half to three hours.
[Fieri] So it's just shred tender.
-So now we're roasting up the pork legs. -Okay.
I have the shanks cut for me.
Salt and pepper. Take oil and then the pork shanks.
Non-stop. Throw them in the pan. What are we braising them with?
-[Chef Perri] The marinara that we make. -A little bit of water.
Goes in the oven for an hour and 45 minutes at 425.
Let these also get fork tender. Next.
Making meatballs. Onions and the Italian parsley.
-Liquid chickens. -[chortles]
Worcestershire. And we throw the garlic in as well.
Hit it with an immersion blender.
-Why don't you get a bigger one? -Yeah. It's done.
-Take the ground beef. -House ground. All your trimmings.
This guy's moving fast. Moving, shaking, making money.
All the wets going in.
-Pecorino. -Nice salty.
-Breadcrumbs going in. -Oats.
[Chef Perri] That makes it softer, spongier.
[Fieri] And Italian seasoning.
-[Chef Perri] A little bit of pepper. -[Fieri] And then mix this up.
Then we make two ounce meatballs, a little bit of beef stock.
Throw them in the oven. Let them go.
Now, we build the dish.
Olive oil, onions and peppers, Italian sausage.
-A little shallot, a little garlic. -That's a lot of garlic.
-[Chef Perri] Pulled beef. -[Fieri] Meatballs, pork shank.
Everybody in the pool.
[Chef Perri] Tomato sauce that we made. Chicken stock.
And we're going to let this go for a couple minutes.
Now, tell me about this garlic. What goes on here?
Here's the roasted garlic that we serve with every table.
They smash it, hit it with olive oil,
extra virgin kalamata, a 15-year-old balsamic with bread.
And they rip it and then they dip it.
It's good with the Pecorino.
It's good with the anything. That is delicious.
Everybody's heated through here. Finish with the basil.
Here's the rigatoni.
You want to put all the candy on top.
And we hit it with a little Pecorino Romano.
Nice tender meatball.
The Italian sausage is my hero of the whole dish.
A lot of fennel. Delicious.
The shank is delicious bone in.
Not shy on the garlic.
The tomato sauce is beautiful.
It's a symphony of flavors.
Dynamite dish.
And the Spuntitori Italiano.
[woman 1] There's so many different things in the dish,
but you can really tell like, each different flavor.
The marinara sauce is absolutely delicious.
This little thing that goes on with the bread and the garlic.
I live down the street and you smell it.
Oh, driving by this place has got to be just torture.
Half lobster!
Seafood Cannelloni in the window.
Just all around amazing.
You're a machine. You're a ride or die kind of guy.
All the discipline of how you've made everythin
-Dynamite. Real deal. -Thank you.
So, was that another righteous road trip or what?
But don't you worry.
We got plenty more joints to find all over this country.
I'll be looking for you next week
on Diners, Drive-Ins and Dives.
-The gnocchi is-- -Is it... It's three, two, one, go?
Is it... Is it three, two...
Do we go on three or go on one? Two?
-Let's go on three. Yeah. -We'll go on three.
-So it's... One two... -One, two...
-[laughs] -See? I don't know if we're going or not.