All language subtitles for Diners.Drive-Ins.and.Dives.S46E09.1080p.WEB.h264-CBFM[eztv.re]

Hey, everybody, I'm Guy Fieri,
and we're rolling out,

looking for America's greatest
diners, drive-ins, and dives.

This trip...

That's the bite I've been
trying to get together.

...we're digging into
stellar spots.

That's good eats.

Literally going over the top.

You have got everything
but the kitchen sink here.

There's chili-covered pasta
in Cincinnati.

Packing it like Noah's Ark
right now, buddy.

Creative creations piling up
in Oregon.

I don't think I've ever had
grilled kraut on oaky
fried rice.

And Chef Antonia Lofaso's
riding shotgun in Venice.

And Chef Antonia Lofaso's
riding shotgun in Venice.

[Antonia] I have never
seen you walk by
a slice of salami

and not put it in your mouth.

[Guy] To a sneaky
good pizzeria.

This is a hidden gem.

Dressing up the dough.

This thing's loading up.

Delicious.

That's all right here,
right now,

on Diners, Drive-Ins,
and Dives.

[theme music playing]

All right, Antonia, so we park
here to walk over to Scopa?

All right, Antonia, so we park
here to walk over to Scopa?

[Antonia] No,
we're not eating at Scopa.

No, I said, where are we going
for lunch today?

And you said, we're going over
to Scopa.

No, I said, we're going
to a place by Scopa.

Don't you remember Mario?

He did an episode of Triple-G.
He made an avocado pizza.

He won.

-Oh.
-This is his place.

-Oh, Okay, I'm sorry.
I got it.
-Yeah, yeah, yeah.

So he works at Scopa.

No, this has nothing to do
with Scopa.

It's by Scopa.
We're going to South End.

You should have just said it.
This is South End.

-Why didn't you
just say that?
-I did, like, 20 times.

-Why didn't you
just say that?
-I did, like, 20 times.

-Burrata bomb ready.
-[man] South End Restaurant
in Venice, California

is one of my favorite places
to go for pizza, wine,

and good times with friends.

Beef bresaola.

It's the next level
of Italian food.

[Guy] And it's
Chef Mario Vollera
who's raising the bar

with all the culinary
knowledge he got straight
from the source.

Where are you from in Italy?

How often does Antonia eat
over here?

-Always.
-Pizza party.

Pizza parties.

It's fancy pizzas plus
amazing appetizers.

Table 16, onion brie tart.

Table 16, onion brie tart.

The brie and onion tart
is always amazing.

Topped with arugula,
apples, brie cheese.

[woman] It's made
on the black dough,
so it's very unusual.

-It's very good.
-[Guy] What are we gonna
make first?

-[Guy] Let's go.
-[Mario] Water, squid ink...

-[Antonia] Quack.
-You're quacking me up.

[Mario] Salt...

We let it rest about 30
to 40 minutes in the fridge.

Take your dough out.

I'm gonna teach you a thing
called a sheeter.

[Mario speaking]

Part bake for about
three to four minutes.

-Next up?
-[Mario] We're going to make
our red wine soaked onions.

-Next up?
-[Mario] We're going to make
our red wine soaked onions.

Water, onions, sugar,
and fruity red wine.

-[Guy] Fruity?
-[Mario] Yeah.

Simmer for about
10 to 15 minutes.

Anything else
we need to prepare?

-The balsamic reduction.
-Got it.

[Mario] Some sugar,
balsamic vinegar,
and balsamic syrup.

[Antonia] It's like
balsamic starter.

She's so proud of herself
she came up with that.

-Now we build this.
-[Mario] Yeah.

We're gonna put some
olive oil on it.

-Onions. Yeah.
-[Guy whistling]

If you call it onion tart,
you better onion it up.

-[Mario] Brie.
-[Guy] The Italian brie.

[Antonia] Mm-hmm.

Once the tart is baked,
I cut it.

Once the tart is baked,
I cut it.

A little bit of arugula,
a little bit of apple,
and pear.

This thing's loading up.

[Mario] A little bit
of Maldon salt,
olive oil,

balsamico, and then
a little bit of lemon zest.

-Chef, only one problem.
-[Mario] Yes?

[Antonia] He's not gonna
let me eat it.

He's gonna be like,
"It looks so good and
I'm gonna eat the whole thing,

and you have to stand
over there

and just drink your espresso.

Meh, meh, meh."

-Did you guys just see that?
-[laughs]

Like, I don't know you.

[Guy] Antonia, watch me
eat this, okay?

See?

All right, go ahead, Antonia.

When I walked up to
this place, I'm expecting

to come in here and get
a nice slice of pie,

but this right here
is delicate, refined,

made with a lot of
true intention, balanced.

The onions still have
that bite to them...

-[Mario] Yeah.
-...and they're
a nice sweetness.

The amount of onions,
the amount of cheese, perfect.

Onion and brie black tart?

I couldn't stop eating it.

This dough, the onions,
the cheese,

it's really
an amazing feeling.

Potato pizza?

South End embodies
the best of Venice.

It's creative, it's funky.

It's creative, it's funky.

I meet this guy from Rome,
opens a pizza joint,

and then I'm expecting it
to have some really cool
Italian name.

Why do you call it South End?

[Mario speaking]

Like, the north end
in Boston is the Italian area,

-so the south end...
-Right over the top.

Everybody on Abbot Kinney
knows Mario.

Bresaola pizza
ready to go, guys.

What's your favorite
thing on the menu?

Probably the Abbot.

[Mario] Fried Abbot pizza in.

-Fried Abbot's amazing.
-It looks like a calzone.

It's really my favorite.

[Guy] What is the name of
the dish we're making?

-Fried Abbot.
-Oh, Abbot.

-Fried Abbot.
-Oh, Abbot.

Yeah, the name of the street.

We're gonna start
to make our dough.

Water, Caputo 00,

a little bit of rye flour.

That's going against every
Italian thing I can say.

-No, well, no. Whole wheat.
-[gasps]

-Okay.
-Fermentation and crunchiness
really help.

And salt. Mix the dough
for about two minutes...

-[Guy] Okay.
-...and then I let it rest
for about 10 to 15 minutes.

We're going to add
the sourdough starter.

And then we let it run
for about four minutes.

Are we going to let it rest
at that point?

-[Mario] Overnight.
-[Guy] Next up?

Sausage.
Got some pork, salt...

[Guy] Fresh cracked
black pepper.

[Mario] Paprika. Garlic.

[Mario] Paprika. Garlic.

Spanish paprika.
Chili flakes.

Oregano. Fennel seeds.

A little bit of water.
And mix it.

Form it into
a little meatball.

And we're going
to bake for about 20 minutes

at 660 Fahrenheit.

Now we're going to make
our mozzarella.

Dude, you don't even have
1,000 square feet,

-and you're going
to make the mozz.
-We like to make the mozz.

All right, let's see this.

[Mario] Water.
A little bit of salt.

Milk.

I'll let the water
and the milk get to
the temperature of 145.

So the key now is pulling it,
stretching it, pinch it off,

So the key now is pulling it,
stretching it, pinch it off,

roll it, and drop it.

[Mario] Now we're
going to make
our grandma sauce.

So we get Roma tomatoes.
We cut them in half.

We add some oil, salt, pepper,
thyme, and fresh garlic.

When those are roasting,
we cook...

We combine the two
with some fresh basil, salt,

and blend it together.

[Guy]
The grandma sauce is done.
The meatballs are done.

The mozzarella has been made.
Let's go.

First, we're gonna stretch
our adobo.

Mozzarella, spicy sausage...

Let me check it out, man.

I have never seen you walk
by a slice of salami

and not put it in your mouth.

-[Mario] Baked mushrooms.
-[Guy] Mmm.

-Close it.
-Ooh, that is good.

[Mario] Now I'm
gonna drop it.

[Antonia] Basting it with
a little bit of oil on top?

[Mario] Yes.
Once it is fried, we drain it.

Pecorino and Parmigiano.

Chef, it's light,
it's balanced.

I love the spice
of the soppressata.

The sauce complements,
doesn't hide.

Delicious.

Thank you very much.

Fried pizza ready
to go out.

It's deep fried,
but it's not greasy.

-It's awesome.
-The sauce was
really fresh, really good.

Greg, what do you think
of the pie?

Actually, I got into a debate
of the best pizza in L.A.

with somebody at Scopa,
and they put me onto
this place.

It happens to be
your girlfriend,

Chef Antonia Lofaso,
who owns Scopa.

Ironically enough, this is
the best pizza around.

Who are you going
to listen to?

Smoked mozzarella.

This is the best pizza
in Venice.

You just don't get that
kind of food anywhere else.

[Guy] This is a hidden gem.

This is like, hey, yeah,
you got pepperoni pizza?

This is like, hey, yeah,
you got pepperoni pizza?

Yeah, we got pepperoni pizza.

But what we really got
is a lot of authenticity.

-Delicious, Chef.
Appreciate it.
-Thank you very much.

[Guy] Up next,
a brew and cue spot
in Cincinnati...

You're setting it up to win.

...putting out Porcapalooza...

-It's dynamite.
-...and smoking up
a regional favorite.

When I eat chili now,
secretively,

I long for the pasta in it.

So I'm here in
the Pendleton neighborhood

of Cincinnati, Ohio.

And anyhow, before I get into
this, let me tell you,

a lot of people don't know
how Cincinnati got its name.

It was actually named
after a guy named

Lucius Quintius Cincinnatus.

And there's statues
all around the town.

Well, these three buddies
come together
and say,

"We're going to open
a barbecue joint.

What should we call it?"

Hmm.

Oh, I got it for you.
This is Lucius Q.

Selling one pound
brisket, table four.

Selling one pound
brisket, table four.

Chef Tom's BBQ is
the best in the city.

They have all of your standard
meats, but then

they have a lot of creativity
with sandwiches, flatbreads.

Fuego, six dry rub, wings.

This is the spot.

[Guy] And it's the team
of Jeff Keith,

Aaron Sharp, and Shane Spears

who started this scene
with Chef Tom Martin
mining the pit.

-It's you and two
other buddies.
-Yep.

-Tom, you're the chef.
-Yes, sir.

How do you learn barbecue
in Cincinnati?

Well, we call it
Cincinnati barbecue.

I take a little bit from
the regions of everywhere.

-I dig it.
-[chef] Barbecue three-way.

The barbecue three-way
is a chili,
but it's brisket made.

The barbecue three-way
is a chili,
but it's brisket made.

It's a play on
the Cincinnati chili,

which we're famous
for in this area.

The cheese and the spaghetti,
absolutely amazing.

All right, what are
we getting into?

Make our wet rub
for our brisket,

mustard, horseradish,
apple cider vinegar.

Wet rub, and then a dry rub
of just salt and pepper.

-[Tom] You got it.
-[Guy] Let it hang out,
room temp for a little bit.

Then it'll go in the smoker
anywhere from 12 to 14.

[Tom] 225, 235.

Pull it, dice it,
and it goes into the chili.

Let's see it.

[Tom] Salad oil,
peppers and onions,
chili powder, sugar,

[Tom] Salad oil,
peppers and onions,
chili powder, sugar,

-paprika, dry mustard,
granulated garlic, cumin.
-[Guy whistles]

[Tom] Black pepper,
oregano, coriander.

-Kiss of cayenne.
-Tomato paste.

Let it go for about 30 minutes
on a low heat.

Chicken stock, black beans,
diced tomatoes, marinara.

[Guy] The brisket, and then
a little bay leaf.

[Tom] Simmer for about
two hours.

How many gallons of this
are we going through
in a week?

-10. 15.
-And football season?

[Guy] What makes it three-way?

Three-way in Cincinnati
is spaghetti, chili, cheese.

Three-way in Cincinnati
is spaghetti, chili, cheese.

All right, let's see it, boss.

Spaghetti here,
brisket, chili.

Now we got two ways.

You're packing it like
Noah's Ark right now, buddy.

You know what I'm saying?

Just a little cheddar.

We have a plating issue.

Right now, I'm going to be
putting it all over the table.

[Tom] Well,
we're not fine dining.

-Can I have my onions?
-You sure can.

Are you twirling?

We can't have that here.
Cut, shovel.

[Guy] We cut the pasta?

Bite-sized portion.

[Guy] I don't even know that
I know how to cut pasta.

[Guy] I don't even know that
I know how to cut pasta.

[Tom] There you go.

-That's beautiful.
-Oh, gosh, it feels terrible.

Probably just supposed
to bite it off

and let it fall on
the plate, too.

Yeah.

When I eat chili now,
secretively,

I long for the pasta in it.

A little smokiness
from the brisket,

not too much tomato,
not too much bean.

There's a great amount
of cheese in it.

There's something about it
that is just natural,

like it needs to be.

That's good eats.

Barbecue three-way.

Barbecue three-way.

The cheddar cheese is
so sharp and wonderful.

The brisket
and the tangy sauce,

bam, it's right on the spot.

You can't stop eating it.

It feels like comfort.

[Guy] And you twirl?

-I mean...
-[Guy] No twirl on the pasta.

We have the ribs
and the turkey.

[woman] Not only are
they serving up good food,

they are serving up
good vibes.

I hear you work for the Reds.

I have been their DJ
for many, many years.

-And how far are we
from the stadium?
-[Aaron] Twelve blocks.

[Guy] So this is the perfect
place to come get some cue
and some brew,

and then walk your way
with your family down

-to the games.
-Yes, yes, yes.

-to the games.
-Yes, yes, yes.

[man] It's easy to get to.
The food is always great.

-I mean, it's incredible here.
-Don't go anywhere.

-We come back,
we're going to make...
-Pendleton Porker.

Once you eat that, man,
you want to just go lay down.

Waddle down the street
with that one.

You're in charge.
I know that you're probably
in charge.

-He's in charge.
-I'm sorry.

I just can't. [laughs]

-You see this?
-I gotta go home, man.

This is the way things work
down here.

Welcome back.
Triple-D hanging out

right down the street from
the big stadium in Cincinnati.

He's been watching me
eat pasta

with chili on it
and not cutting it.

Tom cut it for me like
I was a little kid.

Yes, Tom, cut it.

-There you go.
-Half pound of turkey.

[man] Whether it's
the brisket, the ribs, turkey,

it's just amazing.

Plating the Porker.

The Pendleton Porker
is piled full of meat

The Pendleton Porker
is piled full of meat

-and cheese.
-[woman 2] With pork belly
and gold barbecue sauce.

So it's a great combination.

So we're going to start
with our pork butt.

Salt, black pepper,
garlic, chili powder,

granulated onion,
white pepper,

dry mustard, cumin, paprika,
and a little celery seed.

Got it.

[Tom] The same wet rub.

[Guy] Dry rub, and then go
to the smoker eight to 12?

[Tom] Correct.

Now we're gonna make the rub
for our pork belly.

Granulated garlic,
paprika, salt, pepper,

granulated onion,
chili powder,

granulated onion,
chili powder,

lemon pepper,
mustard, thyme, cumin,

ancho chili powder.

"Ancho" worried
that was too much?

I think it's just right.

Ancho.

[imitates gunfire]

And light brown sugar, okay?
Dry rub onto the pork belly.

-[Tom] Yes, sir.
-And this is going
to go for how long?

-[Tom] About an hour.
-What's up next?

We got our bacon onion jam.

Bacon, red onion,
brown sugar,

balsamic vinegar,
a little water, salt.

-That's all she wrote.
-[Guy] And what's
our final step?

Our Carolina Gold
barbecue sauce to drizzle

Our Carolina Gold
barbecue sauce to drizzle

-right on top of the sandwich.
-Very nice.

[Tom] We're going to start
with butter, yellow onion,

minced garlic,
salt, pepper, cumin.

"Ancho" doing that again.

[Tom] "Ancho" I am.

-ACV, more butter,
brown sugar.
-And then the mustard.

-Let that cook down.
-[Tom] Strain out the onions
and garlic.

-[Guy] And then
we're good to go.
-Yes, sir.

All right, chef, let's see it.

[Tom] First thing we do
is melt smoked cheddar

on top of our pork belly.

Take our toasted bun.

We'll put that beautiful
bacon-onion jam

down on the bottom.

down on the bottom.

Shred our pork to order.

Carolina gold barbecue sauce.

Top it with the pork belly
on there

with our house-smoked cheddar.

So the only vegetal factor
that we're having here

is the fact that there was
once an onion

and some garlic in that
that you strained out.

Yeah, I guess you're right.

It's dynamite.

Smoky bacon, tender pork,
and I love the bacon jam.

The sweetness you get from
that, my bro, you could

The sweetness you get from
that, my bro, you could

just pour the sauce on
the napkin, wad it up.

I was joking, saying
there's no vegetal
factor to it.

I'm glad that you don't.
I'm glad there's
no pickle in it.

You don't need it.

Typically, that you have
that pickle or something

in there is you need
that acidic relief.

But in this right here,
with all that flavor coming

through that mustard,
you're setting it up to win.

Delicious sandwich.

[server] The Pendleton Porker.

You've got, like, these
crispy bits of pork.

And then the tartness of
the mustard really helps

the sweetness of the jam.

Come on, get in after that.

Release the neck, pop the jaw.
There you go.

Release the neck, pop the jaw.
There you go.

Look at that power bite.

This is Chef Christian Gill.

How many times were you
on Guy's Grocery Games?

[Christian] Five, six?

-[Guy] This is a destination
when you come to Cincinnati.
-100%.

I got a full slab.

Going solo.

The people are friendly.
The hospitality is on point.

It's a great addition
to our neighborhood.

[Guy] You really take
a lot of pride.

And I've been in barbecue
for a long time.

And everything you talk about
and the way

that you engage it,
I love it, dude.

Great job.

Coming up, a food cart
in Bend, Oregon...

You have so much to play with,

You have so much to play with,

and you have really
no boundaries.

Making a tasty turn.

Never seen tapenade
on top of a tostada.

And taking the veggie train
to Flavortown.

It's probably one of
the best looking dishes

I've ever seen come out
of a food truck.

I'm in an alley behind
a market and well-known cafe

here in town in Bend, Oregon,
where a couple has built

a kitchen inside of
an old car trailer.

The chef is originally from
Oklahoma, came out here

to find locally sourced food,
and he was eating meat.

He meets a vegan,
and, well, they just set

up shop,
and they're doing it
right here.

You're going to love it.
This is A Broken Angel.

[server] One Mount
Bachelor hash.

[server] One Mount
Bachelor hash.

They serve
really good vegan food.

[man] It's like
Southern comfort,

but you don't feel
heavy afterwards.

[female server]
Barbecue eggplant po'boy.

[woman] They make everything
so flavorful.

It doesn't matter
if it's vegan or not.

[Guy] Because Oklahoma chef
Richard Hull

only started cooking
vegan after moving to Bend

and meeting partner
Barbara Troyer.

So you were a vegetarian
when you came out here?

-No, sir.
-I met her, and I changed
my whole life.

I always say he turned his
magical talents onto plants.

Can I get an oaky
fried rice, please?

The oaky fried
rice is artistic.

The oaky fried
rice is artistic.

It's warm and hearty.

[Guy] Okay, what
are we making?

The smoked turtle beans
for the oaky fried rice.

-Okay.
-Cumin, chili powder, smoked
paprika, garlic granules.

[Guy] All right.

The next thing is turtle bean
is a petite black bean.

Add the water, oregano,
bay leaves,

our house chili blend, salt,
and cracked black pepper.

Cook for about two
and a half hours,

and they're going
to be ready to go.

-What do we got next?
-The rojo sauce.

Serrano chilies in
this pepper roaster.

Serrano chilies in
this pepper roaster.

Sweet onions, organic diced
tomatoes, oregano, salt,

cracked black pepper, water,
and then our charred serranos.

That's delicious.

-What's next?
-[Richard] The verde.

Poached tomatillos
and serranos.

Sweet onion, oregano,
a little bit of water,

-salt--
-And the cracked black.

And that's our house green.

Right amount of salt.

Delicious.
What do we got next?

-[Richard] The sauerkraut.
-Got it.

[Richard]
Salt the red cabbage,
put it in its fermenting jar

[Richard]
Salt the red cabbage,
put it in its fermenting jar

with bay leaves,
caraway, dill seed,

mustard seed,
and our saltwater brine.

Then it usually sits
four to six weeks.

[Guy] All right, brother.

You have got everything
but the kitchen sink here,

so walk me through this.

[Richard] Sweet onions,
poblano chilies,
red chilies, tofu, zucchini,

creminis, and then our house
essence, oil, baby spinach.

These are dill
tossed tomatoes.

-That's a big "dill"
right there.
-Yeah.

And then I'm going to add
my jasmine rice,

And then I'm going to add
my jasmine rice,

the house-made kraut.

-[Guy] You grill the kraut?
-Yes.

And I'm going to plate it.

[Guy] Holy moly.

Some turtle beans, finish it
with the grilled kraut.

[Guy] I don't think
I've ever had grilled kraut

on oaky fried rice.

[Richard] House red sauce,
green sauce,
chives on the top.

It's probably one of
the best looking dishes

I've ever seen come out
of a food truck.

From the beans,
to the vegetable,
to the crunch,

to the creaminess of the tofu,
the salsas on top.

to the creaminess of the tofu,
the salsas on top.

We've got a little spice,
a little crunch,

a little creamy,
a little acidy.

-That's outstanding.
-Thank you so much.

The oaky fried rice.

Just so filling
and nourishing.

With the extra kraut,
it's just so good.

[woman 1] I don't know what
the seasonings are,

but it sure makes
the food delicious.

-[Guy] So you eat meat.
-I do.

I would say this is
100 times better.

[woman 2] It's so good.

And you feel good after,
even though it's really
hearty.

And you feel good after,
even though it's really
hearty.

I've got some griddle cakes
for you.

What's unique about this
is that I source

all of our ingredients
300 miles.

We know the farmers.

A lot of local and organic
yummy vegetables, artichokes.

Can I get one
artichoke tostada?

Artichoke tostada is
absolutely excellent.

There's a lot going on in it.
It's amazing.

Next, we're going
to start building

the grilled artichoke tostada.

We're going to start
with enchilada warm sauce,

sweet onion, diced tomatoes,

the house chili blend,
smoked paprika,

the house chili blend,
smoked paprika,

-cumin...
-[Guy] Oregano,
salt, and pepper.

Looks enchiladi.

You make soup out of that.
That is fantastic.

-Thank you.
-Okay, next up.

[Richard]
The olive tapenade.

Kalamatas, Spanish olives,
capers, green olives, pulse,

And this just gets better
with time as it sits here.

-Yes, it does.
-[Guy] Got it.

How's that gonna
go wrong, right?

[Richard] The grilled
tortillas are down.

I'm gonna start with
some sweet onion.

-[Guy] Red bell pepper.
-[Richard] Poblanos.

-[Guy] Red bell pepper.
-[Richard] Poblanos.

Lemon preserved artichoke.

The creminis.
A little bit of zucchini.

And house chili blend.
Thyme.

Sunflower oil.

And I'm gonna hit it
with a little bit of water

to get the hydration,
the oil going.

Boom.

I'm grabbing my tortillas.

The smoked turtle beans.
Arugula.

Artichoke mix. Tapenade.

Never seen tapenade
on top of a tostada.

the house verde, and then
our warm enchilada.

That's all she wrote.

[Guy] The artichoke is money.

I love the enchilada sauce.

Delicious veggies,
not overworked.

I love the brininess of it.

That's the bite I've been
trying to get together.

Mmm!

There's a ton going on.

Plating the artichoke
tostadas.

[woman 1] The tapenade really
brought out the flavors

-of the veggies.
-[woman 2] And the warm
corn tortillas

are really good, too.

[Richard]
Enchilada short stack.

The meals here are
absolutely spectacular,

and each one's better
than the next.

[Guy] You have
so much to play with,

[Guy] You have
so much to play with,

and you have really
no boundaries.

Your enthusiasm,
your creativity,

your sourcing is really part
of the experience

that makes the food even
that much more delicious.

-Well done.
-Thank you so much, Chef.

Excellent, man.

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.

It's just the way you take
the time to sauce this,

then putting it on the slate.

then putting it on the slate.

The creativity of making
the Fieri.

-This. You come down
and get this tomorrow.
-[all laughing]

Huh? Right there,
available now.

The Fieri.