1 00:00:01,402 --> 00:00:02,801 Hey there. I'm Guy Fieri and we're rolling out, 2 00:00:02,803 --> 00:00:05,938 looking for America's greatest Diners, Drive-ins and Dives. 3 00:00:06,607 --> 00:00:07,506 This trip... 4 00:00:07,508 --> 00:00:08,807 Hurry up. Let's go. 5 00:00:08,809 --> 00:00:09,808 It's go big... 6 00:00:09,810 --> 00:00:11,310 Move and shake it. Making money! 7 00:00:11,312 --> 00:00:12,811 ...and get wild. 8 00:00:12,813 --> 00:00:15,848 This might take the funky award. 9 00:00:15,916 --> 00:00:18,017 We've got over the top favorites in Nashville. 10 00:00:18,019 --> 00:00:19,718 [muffled] That is really good. 11 00:00:19,720 --> 00:00:22,354 Meaty Italian in New Smyrna Beach, Florida 12 00:00:22,423 --> 00:00:23,622 It's a monster chop! 13 00:00:24,191 --> 00:00:25,824 Plus pizza and pasta... 14 00:00:25,826 --> 00:00:27,326 -That's fantastic. -Thank you. 15 00:00:27,328 --> 00:00:28,861 ...from a real character... 16 00:00:28,962 --> 00:00:31,730 This is at the highest level of goofy. 17 00:00:31,732 --> 00:00:33,265 ...going the extra mile. 18 00:00:33,333 --> 00:00:35,334 Grandma Mabel's Gnocchi, table one. 19 00:00:35,403 --> 00:00:36,902 I may never get a James Beard Award, 20 00:00:36,904 --> 00:00:38,704 but I'm happy to get a Guy's Goatee. 21 00:00:38,706 --> 00:00:40,305 -There you go! -[laughs] 22 00:00:40,307 --> 00:00:42,141 That's all right here, right now 23 00:00:42,209 --> 00:00:44,410 on Diners, Drive-Ins and Dives. 24 00:00:44,412 --> 00:00:45,444 [theme music playing] 25 00:00:54,321 --> 00:00:56,188 [rock 'n' roll music playing] 26 00:00:56,190 --> 00:00:58,724 So I'm here in a little beach town called New Smyrna Beach 27 00:00:58,726 --> 00:01:01,827 and it's about 15 minutes south of Daytona Beach, Florida. 28 00:01:01,829 --> 00:01:05,097 Now, I'm here to check out a pizzeria that, well, has g three things I really love. 29 00:01:05,099 --> 00:01:07,299 One, the dude's into 80s rock. 30 00:01:07,301 --> 00:01:08,600 Names his menu items after i 31 00:01:08,602 --> 00:01:10,302 Two, he's a Harley fan. 32 00:01:10,304 --> 00:01:13,105 And three, his recipes, his attitude and his energy 33 00:01:13,107 --> 00:01:14,606 are all about family tradition. 34 00:01:14,608 --> 00:01:16,041 This is Panheads Pizzeria. 35 00:01:18,245 --> 00:01:19,211 Kickstart in oven. 36 00:01:20,614 --> 00:01:23,449 Panheads Pizzeria is the best pizza around. 37 00:01:23,550 --> 00:01:24,783 Dr. Feel Good going in. 38 00:01:24,785 --> 00:01:26,218 It's all rockstar. 39 00:01:26,220 --> 00:01:28,420 -We got the rockstar Chef Eric. -Go big or go home. 40 00:01:28,422 --> 00:01:30,656 [man] Chef Eric builds motorcycles. 41 00:01:30,757 --> 00:01:33,425 He loves to weld and work with metal. 42 00:01:33,427 --> 00:01:36,628 [Guy Fieri] And chef and owner, Eric Ross, carries that DIY attitude 43 00:01:36,630 --> 00:01:37,796 right into the kitchen. 44 00:01:37,798 --> 00:01:39,431 He does make everything by hand. 45 00:01:39,433 --> 00:01:43,602 And his inspiration comes straight from his Italian grandma Mabel. 46 00:01:43,604 --> 00:01:47,106 Her original restaurant's in Clearfield, Pennsylvania, It's the middle of nowhere. 47 00:01:47,108 --> 00:01:50,042 And it's a little pizza shop that we got the pizza dough from. 48 00:01:50,111 --> 00:01:51,910 [Fieri] How did you end up with a funky little joint 49 00:01:51,912 --> 00:01:53,745 that says Welcome to the Jungle on the wall? 50 00:01:53,847 --> 00:01:54,947 [Eric Ross] Me and my sister opened this. 51 00:01:55,048 --> 00:01:56,615 She was already down here and she said, 52 00:01:56,617 --> 00:01:57,983 "Hey, there's really no good pizza shop." 53 00:01:57,985 --> 00:02:01,653 -Is the menu pizza or-- -Pizza based menu with other specials. 54 00:02:01,722 --> 00:02:03,188 Plating Seek and Destroy. 55 00:02:03,190 --> 00:02:05,824 My new favorite thing is the Seek and Destroy flatbread pizza. 56 00:02:05,826 --> 00:02:07,860 The brisket, onions, horseradish, 57 00:02:07,961 --> 00:02:10,062 all the flavors together go really well. 58 00:02:10,064 --> 00:02:11,063 What are we gonna do with this brisket? 59 00:02:11,165 --> 00:02:12,865 -We're gonna rub it. -Dry rub first? 60 00:02:12,933 --> 00:02:16,135 Salt, granulated onion, paprika, black pepper, 61 00:02:16,236 --> 00:02:17,468 -cayenne pepper. -[whoops] 62 00:02:17,470 --> 00:02:19,304 -[Chef Ross] Granulated garlic. -[Fieri] Brown sugar. 63 00:02:19,306 --> 00:02:20,305 So you get this on. 64 00:02:20,307 --> 00:02:21,507 [Chef Ross] Place it in a smoker, 65 00:02:21,509 --> 00:02:23,942 brown 270 to 300 for four hours. 66 00:02:24,011 --> 00:02:26,311 -Wrap it, put it in for another six hours. -Got it. 67 00:02:26,313 --> 00:02:27,713 Let it chill and slice it. 68 00:02:27,715 --> 00:02:29,148 -Let's make the dough. -Where's the mixer? 69 00:02:29,216 --> 00:02:31,550 There is no mixer. We make our dough by hand, 70 00:02:31,552 --> 00:02:34,119 300 pounds a day. It takes me about two and a half hours. 71 00:02:34,121 --> 00:02:36,221 The bowl beats the dough to death, I believe. 72 00:02:36,223 --> 00:02:37,623 Makes that gluten so hard. 73 00:02:37,625 --> 00:02:40,225 So our pizza's, when you roll them out they're really delicate. 74 00:02:40,227 --> 00:02:41,426 Dude, if you want to do it. 75 00:02:41,428 --> 00:02:43,162 We got water, 80 degrees. 76 00:02:43,230 --> 00:02:46,298 Salt, sugar, yeast, olive oil, high gluten flour. 77 00:02:46,300 --> 00:02:49,034 -This is at the highest level of goofy. -[Chef Ross laughs] 78 00:02:49,103 --> 00:02:51,303 I'm giving you a hard time about it, but this is what grandma did? 79 00:02:51,305 --> 00:02:52,704 We didn't change it at all. 80 00:02:52,706 --> 00:02:54,806 -Did you make the stands specifically? -Yes, I actually did. 81 00:02:54,808 --> 00:02:56,008 Yeah, I figured. 82 00:02:56,010 --> 00:02:59,344 -How long does this go on? -Five or six minutes. 83 00:02:59,413 --> 00:03:01,246 -Proofs overnight. -[Fieri] And then, you proof it again? 84 00:03:01,348 --> 00:03:02,915 -[Chef Ross] Before we cook it. -[Fieri] What do we do next? 85 00:03:02,917 --> 00:03:04,048 Make our alfredo sauce. 86 00:03:04,118 --> 00:03:06,752 Make a roux. So we melt butter, garlic, flour. 87 00:03:06,853 --> 00:03:08,187 Deglaze with some white wine. 88 00:03:08,189 --> 00:03:09,955 Heavy cream, half and half. 89 00:03:09,957 --> 00:03:12,558 House season blend, which is kosher salt, white pepper 90 00:03:12,626 --> 00:03:14,059 and granulated onion. 91 00:03:14,161 --> 00:03:16,495 Once it starts to simmer, then we add our parmesan cheese. 92 00:03:16,497 --> 00:03:17,662 Whisk this in. 93 00:03:17,731 --> 00:03:19,798 -What's the final sauce? -Sour cream, horseradish, 94 00:03:19,800 --> 00:03:21,800 -Worcestershire and our salt blend. -[Fieri] Got it. 95 00:03:21,802 --> 00:03:24,203 -Wow. -This is my grandma's original rolling pin. 96 00:03:24,205 --> 00:03:25,737 She signed it right before she died. 97 00:03:25,806 --> 00:03:27,272 We retired it after that. 98 00:03:27,274 --> 00:03:29,808 -That is a rolling pin. -Yeah, so then we had these custom made 99 00:03:29,810 --> 00:03:31,843 by a buddy of ours to match them. 100 00:03:31,945 --> 00:03:35,447 -It's a monster. -If you roll it too much, it becomes like, clay almost. 101 00:03:35,549 --> 00:03:36,614 You got to be really careful. 102 00:03:36,617 --> 00:03:39,418 -Now you dock it. -Alfredo. We add our pork rub. 103 00:03:40,521 --> 00:03:42,421 Mozzarella, provolone, the brisket. 104 00:03:42,423 --> 00:03:43,555 [Fieri] Nice little smoke ring on that. 105 00:03:43,657 --> 00:03:45,357 [Chef Ross] Caramelized onions on top of the brisket. 106 00:03:45,426 --> 00:03:46,925 -It helps... Yep -Keeps it from drying out a little bit. 107 00:03:46,927 --> 00:03:47,859 You know what you're doing. 108 00:03:47,961 --> 00:03:49,828 I've "kooked" once or twice before. 109 00:03:49,830 --> 00:03:52,064 It's kooked, right? Kook? Coking? 110 00:03:52,132 --> 00:03:54,233 In the oven. 500 degrees about 10 minutes. 111 00:03:54,334 --> 00:03:57,069 It's square, but you cut it like a regular pizza. 112 00:03:57,071 --> 00:03:58,704 Horseradish cream, fresh basil. 113 00:03:58,706 --> 00:03:59,938 Seek and Destroy. 114 00:04:03,043 --> 00:04:06,645 -This is so mindful and so cheffed. -[chuckles] 115 00:04:08,015 --> 00:04:09,848 The brisket's delicious. Not too much smoke. 116 00:04:09,850 --> 00:04:10,816 Not too much horseradish. 117 00:04:10,818 --> 00:04:13,185 Alfredo, nice, creamy. Delicious. 118 00:04:13,187 --> 00:04:17,456 I do not want to subscribe to your shenanigans about handmade dough, 119 00:04:18,325 --> 00:04:21,093 but it is tender. It's got good chew. 120 00:04:21,095 --> 00:04:22,628 -Outstanding. -Thank you. 121 00:04:22,630 --> 00:04:24,529 We have our Seek and Destroy flatbread for you. 122 00:04:24,531 --> 00:04:26,498 The horseradish is killer with the basil. 123 00:04:26,500 --> 00:04:28,200 It's the brisket. It's so good. 124 00:04:28,202 --> 00:04:30,702 It's got that sweet and savory thing going on. 125 00:04:30,704 --> 00:04:33,405 So, I have said the name New Smyrna Beach, 126 00:04:33,407 --> 00:04:36,842 and this is where Triple G legend, MacKenzie, comes to-- 127 00:04:36,943 --> 00:04:39,011 -How many Triple G's have you been on? -Four. 128 00:04:39,013 --> 00:04:40,646 [cheering] 129 00:04:40,714 --> 00:04:42,114 -Our champ, MacKenzie. -[cheering laugh] 130 00:04:42,116 --> 00:04:43,815 I won two of them. 131 00:04:43,817 --> 00:04:45,550 [Fieri] So how did you find Panheads Pizzeria? 132 00:04:45,552 --> 00:04:47,319 [MacKenzie] It's just like, the perfect little neighborhood joint, 133 00:04:47,321 --> 00:04:49,821 such flavorful food, real creative. 134 00:04:49,823 --> 00:04:51,323 Grandma Mabel's Gnocchi, table one. 135 00:04:51,325 --> 00:04:53,659 Grandma Mabel's Gnocchi is the bomb. 136 00:04:53,727 --> 00:04:56,361 I keep coming back for it all the time. 137 00:04:56,430 --> 00:04:59,798 -Gnocchi to me is done wrong more than it's done right. -I believe you. 138 00:04:59,800 --> 00:05:02,534 We're gonna start with our eggs, salt. Break the eggs. 139 00:05:02,603 --> 00:05:03,902 -The rice potatoes. -[Fieri] Russets? 140 00:05:03,904 --> 00:05:05,504 Incorporate the eggs into here. 141 00:05:05,506 --> 00:05:08,040 -High gluten pizza flour. -Work it just enough to combine it. 142 00:05:08,141 --> 00:05:10,242 You roll them in like, little snakes I call them. 143 00:05:10,311 --> 00:05:11,710 As gentle as possible. 144 00:05:11,712 --> 00:05:13,645 [Chef Ross] Drop the gnocchi in salted boiling water. 145 00:05:13,747 --> 00:05:15,047 And then, we're going to serve this as what? 146 00:05:15,115 --> 00:05:17,649 Grandma's butter bacon sauce. 147 00:05:17,751 --> 00:05:20,052 -We start with rendering out the bacon. -[Fieri] So it's crispy? 148 00:05:20,054 --> 00:05:22,421 We use the bacon grease to cook the onions down. 149 00:05:22,423 --> 00:05:25,223 -Do we have any herb going into this? -No seasoning. No nothing. 150 00:05:25,225 --> 00:05:26,525 -[Fieri] On the gnocchi? -[Chef Ross] That's it. 151 00:05:26,527 --> 00:05:28,960 -No cheese? -Parmesan cheese for the garnish. 152 00:05:28,962 --> 00:05:31,830 -[laughs] And fresh basil. -Didn't I just ask? 153 00:05:31,832 --> 00:05:33,932 -Onions are rendered down. -[Chef Ross] Finish with butter. 154 00:05:33,934 --> 00:05:37,903 Gnocchi's come to a boil. They float to the top. We add them to our sauce. 155 00:05:37,905 --> 00:05:39,771 -They're holding their shape. -I'm not gonna be holding my shape. 156 00:05:39,773 --> 00:05:41,606 [Chef Ross] Parmesan cheese, fresh basil. 157 00:05:41,608 --> 00:05:43,909 -A little side of focaccia comes as a gift there? -Yep. 158 00:05:43,911 --> 00:05:45,110 Our Grandma Mabel's Gnocchi. 159 00:05:46,246 --> 00:05:47,813 -That's fantastic. -Thank you. 160 00:05:47,815 --> 00:05:52,417 You look forward to biting into these tender little pillows. 161 00:05:52,419 --> 00:05:53,719 They melt in your mouth. 162 00:05:54,722 --> 00:05:57,723 The bacon butter sauce is sweet, a little salt. 163 00:05:57,725 --> 00:05:59,424 Parmesan cheese adds in perfectly. 164 00:05:59,426 --> 00:06:01,259 The fresh basil just kind of blooms. 165 00:06:01,328 --> 00:06:05,163 The focaccia is nice to sop up the flavor. 166 00:06:05,265 --> 00:06:06,965 That gnocchi right there, I'll take it against anybody's. 167 00:06:07,033 --> 00:06:08,200 -It is outstanding. -Thank you so much. 168 00:06:08,202 --> 00:06:09,401 [Chef Ross] Gnocchi in 30 seconds. 169 00:06:09,403 --> 00:06:12,270 Light, fluffy pillow clouds of potato goodness. 170 00:06:12,272 --> 00:06:13,505 [chef's kiss] So good. 171 00:06:13,507 --> 00:06:14,706 -I'm telling ya. She'll take my job. -[laughing] 172 00:06:14,708 --> 00:06:17,209 How do people not like that? Onions and bacon together. 173 00:06:17,211 --> 00:06:18,410 I mean, it's delicious. 174 00:06:18,412 --> 00:06:20,712 I come to this pizza joint specifically for the gnocchi. 175 00:06:20,714 --> 00:06:22,314 Like, high end Italian restaurant. 176 00:06:22,316 --> 00:06:23,915 Marinara Meatballs, table two. 177 00:06:23,917 --> 00:06:26,051 Anytime that we fly in for vacation, 178 00:06:26,120 --> 00:06:27,586 this is our number one stop 179 00:06:27,588 --> 00:06:28,920 [Fieri] When you have this much tribute to your grandma, 180 00:06:28,922 --> 00:06:30,956 you take it with such respec 181 00:06:30,958 --> 00:06:31,923 -Thank you. -What an experience. 182 00:06:31,925 --> 00:06:33,658 I may never get a James Beard Award, 183 00:06:33,727 --> 00:06:35,427 but I'm happy to get a Guy's Goatee. 184 00:06:35,429 --> 00:06:36,962 -There you go. -[laughing] 185 00:06:38,332 --> 00:06:39,598 [Fieri] Up next... 186 00:06:39,600 --> 00:06:41,600 A funky neighborhood spot in Nashville... 187 00:06:41,602 --> 00:06:43,935 She's dangerous. Trained ninja in flavor. 188 00:06:44,004 --> 00:06:45,370 Loading up the fries... 189 00:06:45,372 --> 00:06:47,205 I have to get the bite. 190 00:06:47,207 --> 00:06:49,641 And building a skyscraper sandwich. 191 00:06:49,743 --> 00:06:50,809 -Get out! -[laughs] 192 00:06:55,949 --> 00:06:58,016 So, when most people roll into Nashville, 193 00:06:58,018 --> 00:06:59,618 they go to Broadway to go to all the honky-tonk 194 00:06:59,620 --> 00:07:02,120 or they come down here. This is 12th Street South. 195 00:07:02,122 --> 00:07:04,556 And this has got a ton of stores and lots of restaurants. 196 00:07:04,658 --> 00:07:06,057 And you know what? A lot of choices. 197 00:07:06,059 --> 00:07:07,058 Like, where are you gonna eat? 198 00:07:07,094 --> 00:07:08,894 Well, that's where I come in. 199 00:07:08,896 --> 00:07:11,263 If you're looking for a plac that's got like, a neighborhood hang 200 00:07:11,331 --> 00:07:13,999 and the menu's kind of like a cheffed up pub food, 201 00:07:14,001 --> 00:07:15,834 well, I hear that this is your joint. 202 00:07:15,903 --> 00:07:16,835 This is Bottle Cap. 203 00:07:18,705 --> 00:07:19,938 Got a cheesesteak up. 204 00:07:19,940 --> 00:07:22,040 There's so many things you can order. 205 00:07:22,142 --> 00:07:23,508 It's not just normal bar foo 206 00:07:23,510 --> 00:07:26,011 Birthday waffles up in the window. 207 00:07:26,013 --> 00:07:28,647 It's a lively place and it's a comfortable place. 208 00:07:28,715 --> 00:07:32,551 [Fieri] And owners Jason She and Bob Franklin pulled out all the stops 209 00:07:32,619 --> 00:07:35,220 to make this a legit neighborhood joint. 210 00:07:35,222 --> 00:07:38,190 -We built this building-- -To look like an old building? 211 00:07:38,192 --> 00:07:39,858 To look like an old building. 212 00:07:39,860 --> 00:07:42,627 -[Fieri] So why Bottle Cap? -I think of friends, family in the backyard. 213 00:07:42,629 --> 00:07:43,762 -And you sort of... -[bottle cap hisses] 214 00:07:43,797 --> 00:07:44,996 That means the party's started. 215 00:07:44,998 --> 00:07:46,798 [Fieri] But with Rachel Cann in the kitchen, 216 00:07:46,800 --> 00:07:48,700 backyard's getting blown up 217 00:07:48,702 --> 00:07:51,102 -What type of food are you making? -Classic French techniques 218 00:07:51,104 --> 00:07:53,405 and turn it into approachable bar food. 219 00:07:53,407 --> 00:07:55,140 The carne asada fries for you. 220 00:07:55,242 --> 00:07:57,142 Carne asada fries are so good. 221 00:07:57,244 --> 00:08:00,445 -Short ribs and sauce on top. -It was mouthwatering. 222 00:08:00,514 --> 00:08:02,614 -[Fieri] Alright, chef. -This is for our carne asada fries. 223 00:08:02,616 --> 00:08:04,316 -Hurry up. Let's go. -[laughing] 224 00:08:04,318 --> 00:08:05,550 Boneless beef short ribs. 225 00:08:05,652 --> 00:08:07,519 -Round these off. -About two minutes on each side. 226 00:08:07,521 --> 00:08:09,154 And we're gonna get started on our mirepoix. 227 00:08:09,256 --> 00:08:12,123 Garlic, salt, pepper, thyme. 228 00:08:12,125 --> 00:08:13,425 I believe it's pronounced "th-yme." 229 00:08:14,027 --> 00:08:15,126 But I don't... I mean... 230 00:08:15,662 --> 00:08:17,095 -Bay leaf. -Bah-laf. 231 00:08:17,097 --> 00:08:19,764 -Tomato base? -[Rachel Cannon] Deglaze with our tomatoes. 232 00:08:19,833 --> 00:08:21,933 -And then we'll deglaze with wine. -Very nice. 233 00:08:22,002 --> 00:08:23,735 [Chef Cannon] Release all the aromatics. 234 00:08:23,837 --> 00:08:25,303 There you go. Now you can smell it. 235 00:08:25,305 --> 00:08:27,305 -[Fieri] Short ribs down. -[Chef Cannon] In the oven for four hours. 236 00:08:27,307 --> 00:08:29,241 [Fieri] 350. Let it cool. Shred it. 237 00:08:29,309 --> 00:08:30,809 Now we're going to start our salsa. 238 00:08:30,811 --> 00:08:34,312 -Oregano. -Look at you with that Vanna White pour. 239 00:08:34,314 --> 00:08:36,615 -Coriander, cumin. -We are hot. 240 00:08:36,617 --> 00:08:40,652 In go the tomatoes, poblanos, Spanish onions, olive oil. 241 00:08:40,754 --> 00:08:41,953 [Fieri] In the Salamander for-- 242 00:08:42,022 --> 00:08:42,987 [Chef Cannon] Eight, ten minutes. 243 00:08:43,089 --> 00:08:45,056 -So those are roasted off. -Nice little char. 244 00:08:45,125 --> 00:08:46,725 Chipotles. They're rehydrated. 245 00:08:46,727 --> 00:08:48,693 -We got ancho chile. -Also rehydrated. 246 00:08:48,695 --> 00:08:51,329 -[Chef Cannon] Roasted garlic, lime juice. -[Fieri] Lime zest. 247 00:08:51,331 --> 00:08:54,799 [Chef Cannon] Sugar, kosher salt, some cafe grind black pepper. 248 00:08:54,801 --> 00:08:56,167 Cafe grind. 249 00:08:56,169 --> 00:08:59,304 [Chef Cannon] Our toasted spices. I will pulse it up. 250 00:08:59,306 --> 00:09:00,272 And cilantro next. 251 00:09:00,407 --> 00:09:02,707 Alright, salsa's done. What do we got next? 252 00:09:02,709 --> 00:09:04,209 We are doing our house cut fries. 253 00:09:04,211 --> 00:09:06,811 Take our fry cutter. Slice the potatoes through. 254 00:09:06,813 --> 00:09:08,547 -Russets. -We actually use Chipperbecs. 255 00:09:08,549 --> 00:09:10,916 We do a little bit of water and vinegar just to help kind of pull out that starch. 256 00:09:10,918 --> 00:09:12,050 [Fieri] And that goes for 24 hours? 257 00:09:12,052 --> 00:09:13,518 [Chef Cannon] Blanch them for two minutes 258 00:09:13,520 --> 00:09:15,320 -just to get a little bit of color on them. -Back on the sheet tray. 259 00:09:15,322 --> 00:09:16,354 -Drop them to order. -Got it. 260 00:09:16,423 --> 00:09:17,956 We're going with our fry seasoning. 261 00:09:18,024 --> 00:09:23,028 Kosher salt, smoked paprika, sugar, turmeric, onion powder, garlic, 262 00:09:23,030 --> 00:09:25,063 a little corn starch in there to help from caking up. 263 00:09:25,132 --> 00:09:27,499 -And a little black pepper. -Whisk all our spices together. 264 00:09:27,501 --> 00:09:30,001 The seasoned salt. [groans] 265 00:09:30,003 --> 00:09:32,537 [Chef Cannon] Now we're ready to assemble our carne asada fries. 266 00:09:32,606 --> 00:09:33,838 Me likey fries. 267 00:09:33,840 --> 00:09:36,708 Our reduced braising liquid and our braised short ribs. 268 00:09:36,710 --> 00:09:38,410 Tying it up, we reduce it down just a little bit more. 269 00:09:38,412 --> 00:09:40,045 Cheese to drizzle. 270 00:09:40,047 --> 00:09:42,047 I like how it's almost kind of like, a chili fry 271 00:09:42,148 --> 00:09:43,715 -the way it goes together. -[Chef Cannon] Yeah, a little bit. 272 00:09:43,717 --> 00:09:45,350 Crema, salsa. 273 00:09:46,053 --> 00:09:47,218 I have to get the bite. 274 00:09:49,823 --> 00:09:51,856 -[laughing] -You're a bad person. 275 00:09:53,527 --> 00:09:56,161 You broke down all that rich unctuous short rib 276 00:09:56,229 --> 00:09:58,029 so it just gets all kinds of... 277 00:09:59,032 --> 00:10:00,265 Creamy and rich all over the fries. 278 00:10:01,602 --> 00:10:03,201 The fries are sturdy. 279 00:10:03,203 --> 00:10:05,537 You didn't hit too much of the queso, so it's not swimming in that. 280 00:10:05,639 --> 00:10:07,138 The hinge pin of the whole thing... 281 00:10:08,041 --> 00:10:09,207 Is that rojo salsa. 282 00:10:09,209 --> 00:10:11,209 That little bit of acid that goes with that. 283 00:10:12,312 --> 00:10:14,412 -That is really good. -Yeah. 284 00:10:14,414 --> 00:10:17,315 Carne asada we got going down. 285 00:10:17,317 --> 00:10:19,651 The carne asada fries. I like my fries filled up, you know. 286 00:10:19,720 --> 00:10:20,952 -I like some meat. -It's legit. 287 00:10:21,021 --> 00:10:24,322 The meat is so juicy and tender. It's so flavorful. 288 00:10:24,324 --> 00:10:27,025 The sauce is great. It's like a perfect combination of everything. 289 00:10:27,027 --> 00:10:29,361 Dropping chicken and fried chicken sandwich. 290 00:10:29,429 --> 00:10:31,029 [man] We probably average three times a week here. 291 00:10:31,031 --> 00:10:33,064 Trivia on Tuesday night, date night on Friday night. 292 00:10:33,133 --> 00:10:34,599 And we come here on Sunday afternoon. 293 00:10:34,601 --> 00:10:37,402 -Well, when do you go to work? -Uh, all the rest of the time. 294 00:10:37,404 --> 00:10:39,337 I just really like the vibe, the people. 295 00:10:39,439 --> 00:10:40,705 How is everything, guys? 296 00:10:40,707 --> 00:10:43,375 You walk in the door and it's a big welcome committee. 297 00:10:43,377 --> 00:10:45,043 -Get that away from me. -[laughing] 298 00:10:45,145 --> 00:10:47,746 And I'm gonna say. You know we got another item for you too, right? 299 00:10:47,847 --> 00:10:49,447 You're not done. 300 00:10:49,549 --> 00:10:51,850 -[chuckles] -Alright, well here's the deal, folks. 301 00:10:51,951 --> 00:10:53,618 We're hanging out here at Bottle Cap in Nashville. 302 00:10:53,620 --> 00:10:56,454 Don't go anywhere. Don't judge me, please. See you in a bit. 303 00:10:56,523 --> 00:10:58,123 -You want some? Can't have it. -[chuckles] 304 00:11:00,627 --> 00:11:01,926 The arsonist had oddly shape feet. 305 00:11:01,928 --> 00:11:04,162 -Okay, ready? Five, four, three... -What? [laughing] 306 00:11:04,264 --> 00:11:06,398 Unique New York. Ready? Here we go. 307 00:11:06,400 --> 00:11:08,333 Um... Wait a second. 308 00:11:08,402 --> 00:11:11,036 Welcome back. Triple D hanging out here in Nashville. 309 00:11:11,104 --> 00:11:14,406 And boy, did we just get som carne asada fries here at Bottle Cap. 310 00:11:14,408 --> 00:11:17,142 She's dangerous. Trained ninja in flavor. 311 00:11:17,210 --> 00:11:19,010 Besides cook, what else do you do? 312 00:11:19,012 --> 00:11:20,412 Golf is my second passion. 313 00:11:20,414 --> 00:11:22,614 I ended up going and playing collegially out in Arizona. 314 00:11:22,616 --> 00:11:24,149 You played college golf? 315 00:11:24,151 --> 00:11:26,818 Yeah, and then I started doing the REMAX World Long Drive Competition. 316 00:11:26,820 --> 00:11:29,120 -What's the farthest that you hit the ball? -326. 317 00:11:29,122 --> 00:11:30,088 -Get out! -[laughs] 318 00:11:30,090 --> 00:11:31,622 Beast of a sandwich. 319 00:11:31,691 --> 00:11:34,059 [Fieri] And she's also crushing it with the menu here. 320 00:11:34,160 --> 00:11:35,894 The Titan sandwich is huge 321 00:11:35,896 --> 00:11:38,863 from the burger itself to the chicken tenders 322 00:11:38,932 --> 00:11:41,032 to the Jalapeno popper. It's so good. 323 00:11:41,034 --> 00:11:44,602 It looks intimidating, but, you know, I feel like you can tackle it. [chuckling] 324 00:11:44,604 --> 00:11:46,037 [Chef Cannon] Just a simple sandwich. 325 00:11:46,139 --> 00:11:47,205 -What's that called -The Titan. 326 00:11:47,207 --> 00:11:48,606 It's called the death of me. 327 00:11:48,608 --> 00:11:50,842 We are doing our buttermilk marinade for our chicken tenders. 328 00:11:50,944 --> 00:11:53,845 Eggs, hot sauce, salt and our garlic. 329 00:11:53,914 --> 00:11:55,246 [Fieri] How long is it gonna stay in this marinade? 330 00:11:55,348 --> 00:11:56,715 [Chef Cannon] Leave it overnight. 331 00:11:56,717 --> 00:11:57,716 -Next step? -Cornflake breading 332 00:11:57,718 --> 00:11:58,950 that we're gonna dredge the chicken in. 333 00:11:58,952 --> 00:12:00,518 AP flour, cornflakes. 334 00:12:00,520 --> 00:12:02,620 -Do we hit all these in the food processor prior? -Yep. 335 00:12:02,622 --> 00:12:06,057 Garlic powder, onion powder, smoked paprika, black pepper. 336 00:12:06,059 --> 00:12:07,726 -And a little salt. -Mix everything up. 337 00:12:07,728 --> 00:12:09,427 [Fieri] So chicken dredge. 338 00:12:09,429 --> 00:12:10,929 [Chef Cannon] And we are gonna head over to the fryer 339 00:12:10,931 --> 00:12:13,465 at 375 for six, seven minutes. 340 00:12:13,533 --> 00:12:15,300 -What else is on this Titan? -Snappy sauce. 341 00:12:15,302 --> 00:12:17,202 -Can you say that without smiling? -No. 342 00:12:17,204 --> 00:12:18,937 -[deeper voice] This is Snappy sauce. -This is Snappy... 343 00:12:18,939 --> 00:12:20,739 It just... Hang on. 344 00:12:20,840 --> 00:12:23,108 This is our Snappy [wheezing laugh] 345 00:12:23,110 --> 00:12:24,509 You're killing me. 346 00:12:24,511 --> 00:12:25,810 Alright, here we go. [clears throat] 347 00:12:25,812 --> 00:12:28,113 I'm a professional at this. 348 00:12:28,115 --> 00:12:30,815 -What's next? -We're making our Snappy sauce for our Titan sandwich. 349 00:12:30,817 --> 00:12:33,451 I had it and you lost it! 350 00:12:33,553 --> 00:12:37,956 We've just proven, folks. There's no way to say Snappy sauce and not laugh. 351 00:12:38,057 --> 00:12:40,458 -Start off with our Peppadew peppers. -Great peppers. 352 00:12:40,494 --> 00:12:41,759 [Chef Cannon] Pulse these up a little bit. 353 00:12:41,761 --> 00:12:44,262 Next we got our Worcestershire, cayenne, hot sauce. 354 00:12:44,364 --> 00:12:46,264 Then we actually reserve some of the Peppadew juice. 355 00:12:46,366 --> 00:12:48,600 -Mayo. -[Fieri] And copious amounts of Ketchup. 356 00:12:48,602 --> 00:12:50,401 Blend that up a little bit. 357 00:12:50,403 --> 00:12:52,804 That's delicious. Sweet, spice, fat. 358 00:12:52,806 --> 00:12:55,106 Think about Thousand Island with an attitude. I dig it. 359 00:12:55,108 --> 00:12:57,776 We are going to make our onion ring batter. 360 00:12:57,778 --> 00:13:00,011 -And we use our pancake batter. -Very cool. 361 00:13:00,013 --> 00:13:03,448 Flour, baking soda, baking powder, salt, sugar. 362 00:13:03,550 --> 00:13:04,449 Oh, thanks. 363 00:13:04,518 --> 00:13:06,050 Our light beer lager. 364 00:13:06,052 --> 00:13:08,219 Slice up the onions, go straight into the beer batter. 365 00:13:08,221 --> 00:13:09,153 [Fieri] Onion rings down. 366 00:13:09,155 --> 00:13:10,121 [Chef Cannon] And mozzarella stick. 367 00:13:10,123 --> 00:13:11,723 [Fieri] And the Jalapeno poppers are down. 368 00:13:11,725 --> 00:13:13,825 I gotta watch the fryer. You know, it's my job. 369 00:13:13,827 --> 00:13:15,426 Our burger patties. 370 00:13:15,428 --> 00:13:17,495 Salt, pepper, smash. 371 00:13:17,497 --> 00:13:20,064 Snappy sauce, lettuce, tomato. 372 00:13:20,133 --> 00:13:22,033 -Our house made bread and butter pickles. -House made? 373 00:13:22,135 --> 00:13:25,637 We're gonna go down with our American cheese. Bacon going on top. 374 00:13:25,738 --> 00:13:26,538 A little bit of steam. 375 00:13:27,307 --> 00:13:28,740 Double stacking our patties. 376 00:13:30,010 --> 00:13:31,609 Good fries. I'm telling you that much. 377 00:13:31,611 --> 00:13:34,646 Chicken tender, more Snappy sauce, our onion ring. 378 00:13:34,681 --> 00:13:37,048 Top that off with a mozzarella stick, 379 00:13:37,050 --> 00:13:39,050 Jalapeno popper and a Pepperoncini. 380 00:13:42,455 --> 00:13:43,421 Right? 381 00:13:46,226 --> 00:13:48,126 The chicken tender was perfectly cooked. 382 00:13:48,128 --> 00:13:49,160 Nice and moist. 383 00:13:49,229 --> 00:13:50,962 Great breading on the outside of it. 384 00:13:52,966 --> 00:13:55,500 From the hot burger and the melting cheese 385 00:13:55,502 --> 00:13:57,135 to the cold tomato, cold lettuce. 386 00:13:57,237 --> 00:13:58,803 There was just a nice little juxtaposition there. 387 00:13:58,805 --> 00:14:00,205 There's two things that really stand out. 388 00:14:00,207 --> 00:14:01,840 One is the Snappy sauce. 389 00:14:03,043 --> 00:14:04,108 -That's dynamite. -Thank you. 390 00:14:04,176 --> 00:14:07,145 The Peppadew is a kiss of acidity and sweetness. 391 00:14:07,213 --> 00:14:10,215 Two, the bread and butter pickles that you guys make are awesome. 392 00:14:10,217 --> 00:14:11,549 Served up with dynamite fries. 393 00:14:11,618 --> 00:14:12,951 You order a burger like that, 394 00:14:12,953 --> 00:14:14,219 you'll be telling all your friends about Bottle Cap. 395 00:14:14,754 --> 00:14:15,954 Titan sandwich for ya. 396 00:14:15,956 --> 00:14:18,823 The chicken is just really, really scrumptious. 397 00:14:18,825 --> 00:14:20,959 You get the spice from the Jalapeno popper on top. 398 00:14:21,027 --> 00:14:22,593 This is kind of like, the Saturday thing. 399 00:14:22,629 --> 00:14:25,063 You just keep it rounded out. So two or three of them at one time? 400 00:14:25,131 --> 00:14:26,431 Maybe. Depends on the day. 401 00:14:26,433 --> 00:14:28,333 Barbeque burger going to the patio. 402 00:14:28,335 --> 00:14:30,401 Big fan. I try to come twice a week. 403 00:14:30,403 --> 00:14:31,936 -Great job. Real deal. -Thanks. 404 00:14:31,938 --> 00:14:33,905 Watch out for her. You're not gonna like this 405 00:14:33,907 --> 00:14:36,140 'cause one, she's gonna go out and spank you on the 18 holes. 406 00:14:36,209 --> 00:14:38,610 And then, she's gonna come here and make you go to the gym. 407 00:14:39,312 --> 00:14:40,344 Coming up... 408 00:14:40,413 --> 00:14:41,813 If things didn't get weird, they just did. 409 00:14:41,815 --> 00:14:44,716 A crazy join in New Smyrna Beach, Florida... 410 00:14:44,718 --> 00:14:46,818 -It's an amusement park without the rides. -[women laughing] 411 00:14:46,820 --> 00:14:48,753 Fired up, off the chain chop 412 00:14:48,855 --> 00:14:49,954 A spot on dish. 413 00:14:49,956 --> 00:14:52,624 And in Italian meat extravaganza. 414 00:14:52,626 --> 00:14:54,125 -You're an animal. -Yeah, I am. 415 00:14:59,232 --> 00:15:02,000 So, here I am in New Smyrna Beach, Florida. 416 00:15:02,002 --> 00:15:04,302 And I hear about this joint that's... Well, it's big. 417 00:15:04,304 --> 00:15:06,204 They're doing 1,400 covers a night. 418 00:15:06,206 --> 00:15:08,606 They got five kitchens that they serve the dining room from 419 00:15:08,608 --> 00:15:12,110 and they're doing kind of an Italian country grill. 420 00:15:12,112 --> 00:15:14,012 And it reminds me of my old restaurant 421 00:15:14,014 --> 00:15:15,713 back in the day. Johnny Garlic's. 422 00:15:15,715 --> 00:15:17,916 And wouldn't you know? That's in their name. 423 00:15:17,918 --> 00:15:19,050 This is The Garlic. 424 00:15:20,053 --> 00:15:21,052 Working Cioppino. 425 00:15:21,154 --> 00:15:23,021 Everything they have here is excellent. 426 00:15:23,023 --> 00:15:24,422 Osso buco in the window. 427 00:15:24,424 --> 00:15:26,324 -It's just a magical place. -One of a kind. 428 00:15:26,326 --> 00:15:29,961 [Fieri] And this wild spot comes through the mind of Jeff Gehris 429 00:15:29,963 --> 00:15:32,730 who went from designing and building restaurants 430 00:15:32,732 --> 00:15:34,999 to owning them with his wife, Paige. 431 00:15:35,001 --> 00:15:38,303 -This might take the funky award. -I'm the funk master. 432 00:15:38,305 --> 00:15:41,239 [Fieri] And the food master is Chef Michael Perri 433 00:15:41,341 --> 00:15:43,908 who's got plenty on his plat at this place. 434 00:15:43,910 --> 00:15:44,909 -Five kitchens? -Five kitchens. 435 00:15:44,911 --> 00:15:47,011 We have two wood fired ovens. No pis. 436 00:15:47,013 --> 00:15:50,148 Anything that we can think of putting in that oven, we do. 437 00:15:50,249 --> 00:15:51,916 Flipping pork chops. 438 00:15:51,918 --> 00:15:53,551 The pork chops are fantastic. 439 00:15:53,620 --> 00:15:54,953 Mango chutney on top. 440 00:15:54,955 --> 00:15:55,953 Perfectly done. 441 00:15:56,022 --> 00:15:57,021 [Fieri] Alright, chef. What are we making? 442 00:15:57,023 --> 00:15:59,757 -Dry rub for a pork chop. -Okay. 443 00:15:59,859 --> 00:16:02,527 Kosher salt, smoked paprika, cumin, 444 00:16:02,529 --> 00:16:05,730 black pepper, granulated garlic, oregano, brown sugar. 445 00:16:05,732 --> 00:16:06,698 [Fieri] A little sweetness. 446 00:16:06,766 --> 00:16:08,533 [Michael Perri] Rub these down. In the bag. 447 00:16:08,601 --> 00:16:10,835 You get a little rosemary in there. Herb butter. 448 00:16:10,937 --> 00:16:13,037 Then the sweet tea that's been reduced and frozen. 449 00:16:13,106 --> 00:16:14,706 [Chef Perri] Now we're ready to vacuum seal. 450 00:16:14,708 --> 00:16:16,307 I leave them like this 24 hours. 451 00:16:16,309 --> 00:16:19,310 Then I run them through the sous vide 135 for three hours. 452 00:16:19,312 --> 00:16:21,112 Oh my gosh. This thing is gonna be fork tender. 453 00:16:21,114 --> 00:16:22,513 [Chef Perri] Hit this dry rub again. 454 00:16:22,515 --> 00:16:24,082 Throw it in the wood fired oven. 455 00:16:24,084 --> 00:16:25,717 [Fieri] That's just to put a really nice sear on it. 456 00:16:25,719 --> 00:16:27,352 -Right. -Get some of that really nice smoke. 457 00:16:27,420 --> 00:16:29,354 -What temperature is that oven running? -[Chef Perri] About 700. 458 00:16:29,422 --> 00:16:32,523 So this is gonna go within three minutes. Fantastic. 459 00:16:32,525 --> 00:16:34,225 You serve it with pineapple curry chutney. 460 00:16:34,227 --> 00:16:35,827 If things didn't get weird, they just did. 461 00:16:35,829 --> 00:16:38,229 [Chef Perri] Extra virgin olive oil. These are poblanos. 462 00:16:38,231 --> 00:16:39,964 Yellow onions, red bell peppers. 463 00:16:40,066 --> 00:16:41,432 A little garlic, pineapple juice, 464 00:16:41,534 --> 00:16:43,134 -rice wine vinegar. -I like this. 465 00:16:43,236 --> 00:16:46,504 [Chef Perri] Curry powder, fresh ginger, brown sugar, fresh pineapple. 466 00:16:46,506 --> 00:16:48,039 Simmer for 20 minutes. 467 00:16:48,041 --> 00:16:49,440 Alright, plate the dish. 468 00:16:49,542 --> 00:16:51,342 Roasted potatoes, toasty brussels. 469 00:16:51,411 --> 00:16:53,811 Look at that chop! It's a monster chop. 470 00:16:53,813 --> 00:16:56,014 -Finish up with that beautiful chutney. -Because he can. 471 00:16:58,618 --> 00:16:59,917 A little past medium rare. 472 00:17:01,421 --> 00:17:03,955 The sear to the chop is fantastic. 473 00:17:04,057 --> 00:17:05,723 The dry rub, delicious. 474 00:17:05,725 --> 00:17:08,526 The moisture, the smoke. It's just the perfume of it. 475 00:17:09,729 --> 00:17:11,863 The chutney... Like mad scientist stuff. 476 00:17:11,964 --> 00:17:14,198 Like, Guy's Grocery Games kind of crazy stuff. 477 00:17:14,200 --> 00:17:15,233 A spot on dish. 478 00:17:16,703 --> 00:17:18,236 [Chef Perri] Finishing two pork chops! 479 00:17:18,337 --> 00:17:19,937 I've never had a better pork chop anywhere else. 480 00:17:19,939 --> 00:17:21,939 You have nothing but juices flowing out. 481 00:17:22,042 --> 00:17:23,207 The chutney. Give me another one. 482 00:17:23,209 --> 00:17:24,609 Bocce Ball in the window! 483 00:17:24,611 --> 00:17:26,009 A lot of people know about The Garlic. 484 00:17:26,011 --> 00:17:28,212 -It's an amusement park without the rides. -[women laughing] 485 00:17:28,214 --> 00:17:30,214 There's all kinds of things that you can see here. 486 00:17:30,216 --> 00:17:32,417 There's plants and trees growing. 487 00:17:32,419 --> 00:17:37,221 It has amazing atmosphere and it has outstanding food. 488 00:17:37,223 --> 00:17:38,523 Spuntitori in the window! 489 00:17:38,525 --> 00:17:41,526 The Spuntitori Italiano, it is amazing. 490 00:17:41,528 --> 00:17:42,993 Just laden with meat. 491 00:17:43,095 --> 00:17:46,531 The Italian sausage, homemade meatballs, pork shanks, pulled beef. 492 00:17:46,666 --> 00:17:48,032 -[whistles] -With rigatoni. 493 00:17:48,034 --> 00:17:49,233 -Comes with a free doggy bag. -Oh, yeah. 494 00:17:49,335 --> 00:17:51,035 I'm gonna make the tomato sauce. 495 00:17:51,037 --> 00:17:52,904 Extra virgin olive oil, yellow onion. 496 00:17:52,906 --> 00:17:55,406 Drop in the garlic. Oregano and basil. 497 00:17:55,408 --> 00:17:57,742 The whole plum tomatoes. Tomato puree. 498 00:17:57,844 --> 00:18:00,645 Simmer for two hours and then we're gonna add the fresh basil. 499 00:18:00,713 --> 00:18:02,680 -And oregano. -Pepper, salt. 500 00:18:02,682 --> 00:18:04,215 [Fieri] The immersion blender breaks it all down. 501 00:18:04,217 --> 00:18:06,484 -So, what do we make next? -We're gonna braise up all the beef 502 00:18:06,486 --> 00:18:08,152 and gooseneck, back of the rump. 503 00:18:08,254 --> 00:18:11,122 Black pepper, salt, two bay leaves, whole garlic, 504 00:18:11,124 --> 00:18:14,025 carrots, onions, celery, water on top. 505 00:18:14,027 --> 00:18:15,426 You bring in all these goosenecks 506 00:18:15,428 --> 00:18:16,961 -just for that? -Just for this. 507 00:18:16,963 --> 00:18:18,429 -You're an animal. -Yeah, I am. 508 00:18:18,431 --> 00:18:21,799 Let it broil at 425 for two and a half to three hours. 509 00:18:21,801 --> 00:18:23,468 [Fieri] So it's just shred tender. 510 00:18:23,503 --> 00:18:26,104 -So now we're roasting up the pork legs. -Okay. 511 00:18:26,106 --> 00:18:27,238 I have the shanks cut for me. 512 00:18:27,340 --> 00:18:31,109 Salt and pepper. Take oil and then the pork shanks. 513 00:18:31,111 --> 00:18:33,211 Non-stop. Throw them in the pan. What are we braising them with? 514 00:18:33,213 --> 00:18:35,246 -[Chef Perri] The marinara that we make. -A little bit of water. 515 00:18:35,314 --> 00:18:38,916 Goes in the oven for an hour and 45 minutes at 425. 516 00:18:38,918 --> 00:18:41,018 Let these also get fork tender. Next. 517 00:18:41,020 --> 00:18:44,155 Making meatballs. Onions and the Italian parsley. 518 00:18:44,224 --> 00:18:45,656 -Liquid chickens. -[chortles] 519 00:18:45,758 --> 00:18:48,326 Worcestershire. And we throw the garlic in as well. 520 00:18:48,328 --> 00:18:49,827 Hit it with an immersion blender. 521 00:18:49,829 --> 00:18:53,131 -Why don't you get a bigger one? -Yeah. It's done. 522 00:18:53,133 --> 00:18:55,399 -Take the ground beef. -House ground. All your trimmings. 523 00:18:55,401 --> 00:18:57,502 This guy's moving fast. Moving, shaking, making money. 524 00:18:57,504 --> 00:18:58,603 All the wets going in. 525 00:18:58,605 --> 00:19:00,338 -Pecorino. -Nice salty. 526 00:19:00,340 --> 00:19:02,006 -Breadcrumbs going in. -Oats. 527 00:19:02,008 --> 00:19:03,708 [Chef Perri] That makes it softer, spongier. 528 00:19:03,710 --> 00:19:05,209 [Fieri] And Italian seasoning. 529 00:19:05,211 --> 00:19:06,944 -[Chef Perri] A little bit of pepper. -[Fieri] And then mix this up. 530 00:19:06,946 --> 00:19:09,714 Then we make two ounce meatballs, a little bit of beef stock. 531 00:19:09,716 --> 00:19:11,215 Throw them in the oven. Let them go. 532 00:19:11,217 --> 00:19:13,050 Now, we build the dish. 533 00:19:13,052 --> 00:19:15,853 Olive oil, onions and peppers, Italian sausage. 534 00:19:15,922 --> 00:19:18,022 -A little shallot, a little garlic. -That's a lot of garlic. 535 00:19:18,024 --> 00:19:20,358 -[Chef Perri] Pulled beef. -[Fieri] Meatballs, pork shank. 536 00:19:20,459 --> 00:19:21,559 Everybody in the pool. 537 00:19:21,561 --> 00:19:23,794 [Chef Perri] Tomato sauce that we made. Chicken stock. 538 00:19:23,796 --> 00:19:25,863 And we're going to let this go for a couple minutes. 539 00:19:25,965 --> 00:19:27,798 Now, tell me about this garlic. What goes on here? 540 00:19:27,800 --> 00:19:30,334 Here's the roasted garlic that we serve with every table. 541 00:19:30,403 --> 00:19:32,503 They smash it, hit it with olive oil, 542 00:19:32,505 --> 00:19:35,706 extra virgin kalamata, a 15-year-old balsamic with bread. 543 00:19:35,708 --> 00:19:37,308 And they rip it and then they dip it. 544 00:19:38,945 --> 00:19:40,278 It's good with the Pecorino. 545 00:19:40,280 --> 00:19:42,613 It's good with the anything. That is delicious. 546 00:19:42,615 --> 00:19:45,149 Everybody's heated through here. Finish with the basil. 547 00:19:45,185 --> 00:19:46,951 Here's the rigatoni. 548 00:19:47,053 --> 00:19:48,653 You want to put all the candy on top. 549 00:19:48,754 --> 00:19:50,521 And we hit it with a little Pecorino Romano. 550 00:19:52,458 --> 00:19:54,525 Nice tender meatball. 551 00:19:54,527 --> 00:19:57,295 The Italian sausage is my hero of the whole dish. 552 00:19:57,297 --> 00:19:58,930 A lot of fennel. Delicious. 553 00:19:59,966 --> 00:20:01,766 The shank is delicious bone in. 554 00:20:02,936 --> 00:20:04,202 Not shy on the garlic. 555 00:20:04,204 --> 00:20:05,803 The tomato sauce is beautiful. 556 00:20:05,805 --> 00:20:07,338 It's a symphony of flavors. 557 00:20:07,440 --> 00:20:08,539 Dynamite dish. 558 00:20:08,641 --> 00:20:10,208 And the Spuntitori Italiano. 559 00:20:10,210 --> 00:20:12,210 [woman 1] There's so many different things in the dish, 560 00:20:12,212 --> 00:20:14,212 but you can really tell like, each different flavor. 561 00:20:14,214 --> 00:20:17,882 The marinara sauce is absolutely delicious. 562 00:20:17,884 --> 00:20:20,218 This little thing that goes on with the bread and the garlic. 563 00:20:20,220 --> 00:20:22,053 I live down the street and you smell it. 564 00:20:22,121 --> 00:20:25,122 Oh, driving by this place has got to be just torture. 565 00:20:25,692 --> 00:20:27,124 Half lobster! 566 00:20:27,126 --> 00:20:28,426 Seafood Cannelloni in the window. 567 00:20:28,428 --> 00:20:29,694 Just all around amazing. 568 00:20:29,696 --> 00:20:31,829 You're a machine. You're a ride or die kind of guy. 569 00:20:31,831 --> 00:20:34,198 All the discipline of how you've made everythin 570 00:20:34,200 --> 00:20:35,800 -Dynamite. Real deal. -Thank you. 571 00:20:37,503 --> 00:20:40,204 So, was that another righteous road trip or what? 572 00:20:40,206 --> 00:20:41,405 But don't you worry. 573 00:20:41,407 --> 00:20:44,242 We got plenty more joints to find all over this country. 574 00:20:44,310 --> 00:20:45,810 I'll be looking for you next week 575 00:20:45,812 --> 00:20:48,412 on Diners, Drive-Ins and Dives. 576 00:20:48,414 --> 00:20:50,481 -The gnocchi is-- -Is it... It's three, two, one, go? 577 00:20:50,483 --> 00:20:52,216 Is it... Is it three, two... 578 00:20:52,218 --> 00:20:54,485 Do we go on three or go on one? Two? 579 00:20:54,487 --> 00:20:56,053 -Let's go on three. Yeah. -We'll go on three. 580 00:20:56,155 --> 00:20:58,155 -So it's... One two... -One, two... 581 00:20:58,224 --> 00:21:00,124 -[laughs] -See? I don't know if we're going or not.