All language subtitles for Diners.Drive-Ins.and.Dives.S49E06.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey, I'm Guy Fieri,
and you know what I need?

I need you riding shotgun!

I'm on my way to Flavortown.

This is Diners,
Drive-Ins, and Dives.

- [rock music playing]
- [Guy] This trip...

Beep, beep, beep.

...we're twisting up
breakfast...

Wow.

...and turning out pizza.

That says to me
we did it the right way.

-There's fancy French toast...
-Delicious.

...and piles of pepperoni
in Cambridge, Mass.

That is not your average
2:00 a.m. pizza right there.

[Guy] A picturesque pie
in San Luis Obispo...

The whole thing, fantastic.

...and a scratch spot
in Columbus, Ohio.

-That is intense.
-Crazy.

Taking the pancake...

I want to see how perfect
these things turn out.

...to a whole new dimension.

[both] The laws of physics
cease to exist

in your kitchen.

That's all right here,

right now, on Diners,
Drive-Ins, and Dives.

[opening theme music playing]

[Guy] So I'm here
in Columbus, Ohio.

All right, Hunter,
what do you feel
like eating today?

You know, Dad, I'm feeling
some breakfast food.

-I know you're
not a fan of that.
-All right, don't worry.

Don't worry. I'm taking you
to a place that does

-breakfast and lunch.
-Okay.

And they're doing something
that I used to eat
in my childhood,

but they're just doing it
a little bit different.

-[Hunter] Different good
or different bad?
-Oh, different great.

I mean, when their motto is

"Peace, love,
and pancake balls",

you know we got
to check it out.

This is Katalina's, Too!.

Hey, Chef,
fire the French toast.

Katalina's is
a perfect brunch spot.

The food is fantastic.

[name] 30 seconds out
on the first two.

Everyone loves
the pancake balls.

[Guy] Pancake balls.

You mean,
like a little kid thing?

It's a kind
of a "trust me" move.

I think that's kind of the fun

of a place like this. They're
doing something interesting.

[Guy] Because owner
Kathleen Day isn't

afraid to mix things up

after living
and cooking in France

and traveling the globe
in the corporate world.

-So what is the menu?
-Southern slanted,

and it's five-star food

in a diner atmosphere.

I use mostly
local organic ingredients.

-Everything's scratch.
-And what is
the claim to fame?

Pancake balls.

Dulce de leche pancakes,
table six.

The dulce de leche
pancake balls are my favorite.

[man] With
the sweet and spicy bacon,

it really gets
the taste buds going.

[Guy] That's
an aebleskiver pan,
by the way.

Pancake ball pans.

-[laughs]
-[Guy] Are we
all electric here?

Pancake balls have to be
cooked on electric.

If they're on gas,
they don't cook as perfectly.

So you're telling me

that the laws of...

[both] physics cease
to exist in your kitchen?

I want to see
how perfect these things
turn out.

[Kathleen]
We're going to start
by making the batter.

Unbleached flour
from a local mill.

-Corn flour from a local mill.
-Got it.

[Kathleen] Some local milk.

-From the cow downstairs.
-[Hunter] Mm-hmm.

[Kathleen] Baking powder,

kosher salt.

cage-free Amish eggs.

None of the Amish were
in a cage.

[Kathleen laughs]

-Tell me when to stop.
-Thank you. Keep going.

-You guys are doing great.
-[Guy] Is it better
when it sets up

-for a day or two?
-24 hours at least.

We're going to make
sweet and spicy bacon.

It's really complex.

Cayenne,
[chuckling] brown sugar.

-Whoa.
-That is...

-That is intense.
-Crazy.

Rub this both sides.

-And what's the can?
-[Kathleen] It's
condensed milk.

Put it in boiling water
for about three hours,

-and it turns into
the dulce de leche.
-[Guy] Okay.

And I learned that,
actually, in Buenos Aires.

-Put it in the oven.
-[Guy] Are we going
candy crispy?

[Kathleen] It's not as crispy,

-but people love it that way.
-[Guy] Okay.

-We're going to take
a pancake ball pan.
-It was here.

[Kathleen] Put
clarified butter in here.

Woo, that's
a little more butter

than I was anticipating.

[Kathleen]
Pancake ball batter.

Wow.

[Kathleen] We're going
to take chopsticks.

-Hello?
-Was there chopsticks
somewhere?

-[Kathleen] Hello? [chuckles]
-Oh, these.

[Kathleen] You start turning.

You've formed this half dome.

Now you're going to put
the dolce de leche inside.

[Kathleen] Now
they're getting pretty.

This is a ton of management.

-And you guys do this
to order every time?
-Yep.

[Guy] Whoa.

[Kathleen] Powdered sugar
and sweet and spicy bacon.

Local maple syrup.

-Love the bacon.
-[Guy] Our bacon's got
some spice.

-Look at that.
-[Hunter] Mmm.

[Kathleen] Yes, no?

We'll be back
after these commercials.

Ah!

-[chuckling] It was
the scream at the end.
-[chuckles]

Outstanding.

One, this is not
an aebleskiver.

-I told you.
-Pancake ball.

[Guy] It's kind of glazed
over the top.

-You got a little bit of
the hard texture on the top.
-Right.

But you get it
all the way around.

Then the little dulce de leche
inside of it.

-Not too sweet.
-[Guy] And then you dip
into the maple syrup.

-Local. Yeah.
-Local.

And then you refresh
your palate

with spicy, fatty bacon.
It's awesome. Dynamite.

[chef] Dulce de leche
pancake balls. Order up.

[woman] The dulce de leche
gets soaked

into the pancake balls,

and it's one juicy bite.
Very crushable.

The sweet and spicy bacon,
really flavorful.

Salty, sweet,
and texture for me.

It's my jam.

I have Nutella pancake balls.

Are you the chocolate type,

-or do you go
for all the flavors?
-They're all good.

[waitress]
Pumpkin-apple butter.

Can you make me one
with apple butter?

-[chuckling] Yeah.
-[Guy] All right,
let's try it.

-Oh, that's good.
-[Hunter] That is money.

That is an apple-pie pancake
right there.

-That is delicious.
-Fantastic.

You've got sweet options.

You've got lunch options.

Everything But
The Chicken Sink
in the window.

[woman 2]
The French toast outside,

the crispy chicken
with the gooey cheese

with syrup to dip.

-It's a great combination.
-[Guy] What are you
making us next?

Everything
But The Chicken Sink sandwich.

Southern fried chicken

based on
my grandmother's recipe.

First, we're going
to pound out the chicken

so it cooks evenly.

Hard for Hunter
not to dance right now.

[Kathleen] We have buttermilk,
salt-pepper mix,

Nashville hot chicken spice.

[rattling]

-You're getting dizzy.
-[Guy] How long
are we going to brine?

[Kathleen] 24 hours minimum.

We're going to make the dredge
for the chicken.

Flour, crushed corn chips,

Puerto Rican sazon,

Nashville hot chicken spice,

salt and pepper mix.

[Guy] Just go right from there
to the hot oil.

[Kathleen] And this is
my grandmother's cast iron.

-[Guy] Next up?
-We're going to make
the French toast.

Milk, cage-free eggs,

Mexican pure cane sugar,

similar to brown sugar,
but it's not.

-And--
-[chuckles loudly]

-It's the same--
-It's the same.

[Kathleen] Cinnamon,
fresh vanilla bean,

-grated nutmeg.
-A little commitment here.

[Kathleen] And this nutmeg is
not local.

-[Hunter] Oh. That's it.
-We're out of here!

[Kathleen] Dip in the brioche.

[Hunter] Is this
local brioche?

-Actually, it is.
-[Hunter] Just to make sure.

[Guy] So we'll
let that cook up,

and then we have the bacon.

-[Hunter] Cheddar cheese
and fresh toast.
-[Guy] Love it.

Chicken out of grandma's pan.

Spicy bacon.

-Look at the size
of that thing.
-[Kathleen] Yum.

-Look at that yum.
-[Kathleen] Powdered sugar,

-local maple syrup. [chuckles]
-Don't start with the local.

It's hot. Ha-ha-ha.

[Kathleen chuckles]

[Guy] Oh.

Wow!

The bomb fried chicken. Wow.

Juicy, great crust.

[Guy] That's fried chicken
to write home about.

This is breakfast meets
fried chicken,

meets chicken and waffles,
meets spicy--

I mean, almost turning
into a dance move.

Everything
but the chicken sink.

-That's what
you should call it.
-[chuckles]

Everything
But The Chicken Sink.

[man] The chicken
with the bacon
really tastes that spicy.

Kind of leaves
a nice after flavor.

You can't get enough of it.

Okonomiyaki up.

[man 2] Katalina's
has been awesome.

I've been coming here
since high school,

and it's
still our favorite spot.

Your creativity, your energy,

the way you embrace the local,

and the way you have
your little

uniquenesses.

And aluminum aebleskiver pan.

-[Kathleen] Pancake ball pan.
-Pancake ball.

-Yeah.
-[Kathleen chuckles]

-You can't take him anywhere.
-Woo.

[Guy] Coming up
in Cambridge, Massachusetts...

-[Hunter] You guys are
doing great.
-Look at him go.

[Guy] ...a place getting funky
with the French toast...

-This is dessert.
-It's very elevated.

[Guy] ...a nd amping up
a familiar favorite.

Not your everyday
pepperoni pizza.

That's a dynamite pie.

[rock music playing]

Here in Boston,

going to Harvard.
Never been over there.

Nope, going to a place
by Harvard.

And they got
really great food.

-What kind of great food?
-They do, like, pizza

-and brunch.
-What is the hook?

What makes it special?
Why is it on Triple D?

[Hunter] They're all
locally sourced ingredients.

Okay, great. What's
the name of it?

-Source.
-No, I understand

they locally source
everything. I got it.

-Right.
-What's the name of the place?

[Hunter] Source.

Chicken and waffles,
one minute.

Incredible food, great bar.
You can have it all.

[Brian] Bucatini,
I'm going in the pan.

What they're doing is awesome.

Next level fresh.

[Guy] And for owner
Daniel Roughan

and Chef Brian Kevorkian,

keeping things fresh is
all about hyperlocal.

We're getting everything,
including beverage,

from within 90 miles

of our front door.

[Guy] It's
a beautiful restaurant,
by the way.

[Daniel] This was the original
Cambridge firehouse

from the early 1800s.

-What are we going
to make today?
-Rum baba French toast.

Last baba coming up.

[woman] It's a cross
between a French toast

and a very fluffy pancake.

[woman 2] Soaked in rum,

topped
with vanilla mascarpone.

-What are we into, Chef?
-Cake to the rum baba.

Put the bowl
into the warm water.

We're going to take the milk.
We want that to get warm.

Sugar. Add the yeast.

Let it sit
for about 10 minutes.

We're going to do the eggs.

Add the yeast.
Put the flour in.

Once it comes together,
we add the butter to it.

Slowly, just like you would
a brioche.

It mixes for about 10 minutes.

Let it do a first proof.

And then from there,
we'll go...

[Brian] We're going to get
our cups ready. Melted butter.

Add a little bit
of flour to it.

Portion it.
Then we roll it out like this.

-[Hunter] You guys are
doing great.
-Look at him go.

Drop it in. Then we're going
to bake them off at what temp?

[Brian] 350 for 20 minutes.

-[Guy] Beautiful.
-[Hunter] Mm-hmm.

Now that they're
out of the oven,

-we're going
to make the syrup.
-Yep.

Some water,
a little bit of rum.

That was full
when we got here.

The sugar, bring it to a boil.

Let this turn into syrup.

Pour a little bit
over the top, lift it up,

-and we add
a little bit in here, too.
-[Guy] Okay.

And then we throw them
in the fridge,

and we leave them overnight.

All right, batter.

[Brian] Sugar, the egg.

-Mm, liquid chicken.
-Mm-hmm.

[Brian] Yeah.
Vanilla paste, milk,

-heavy cream.
-[Guy] Okay.

The top we get rid of.

-Whoa.
-What?

[Brian]
Just a very little bit.

-[Hunter] Look at that.
-[Brian] Were you a chef?

Yeah, I've cooked once
or six times.

[Brian] And we just cut it
right in half.

There is some rum in this.

[Brian] Dip it right in here

and just put it in.
We do three.

[Guy] Why not?
How do we serve this?

We make
a whipped mascarpone cream.

-[Guy] Okay.
-[Brian] Heavy cream.

We add the sugar slowly.

Fresh mascarpone
and our vanilla.

Mix it all together.

All right, let's see it, chef.

-[Brian] See that beautiful
caramelized crust on there?
-[Guy] Oh, I love it.

[Brian] That's how
it's supposed to be.

We go in with the mascarpone
that we made,

blackberries, blueberries,

strawberries,

a little bit
of powdered sugar.

What's really going on
with the rum?

-That's maple syrup.
-I thought it was rum.

[Brian] I don't think
it needs syrup.

-This is dessert.
-Very elevated.

I love the texture
and the crumb of the baba.

[Hunter] Mm-hmm.

[Guy] It's light,
but it's got structure.

[Hunter] It's soft,
plenty of moisture.

You definitely know
you get rum in there.

The mascarpone cream.

You don't get an overabundance

-of vanilla flavor.
-Yeah.

-Light.
-Really well-balanced.

-Yeah. Exactly.
-Delicious.

One minute on the baba.

[man] A crisp char
on the outside,

but then in the middle,

it's so fluffy and delicious.

And you have
this nice little whipped cream

that gives it
a little more sweetness.

Did you do
the free shot of rum?

I always have to add
a little rum to my meal.

Look at that, just pouring
that rum right on that.

It's maple syrup.

I have your chicken
and waffles for you.

[man] I think everyone
who comes in here,
immediately, like,

"Wow, something special is
happening here."

[woman] You can
get pizzas here

that you might
not be able to get

at your normal pizza place.

[Brian] Pepperoni coming out.

The pepperoni pizza here
is insane.

[Guy] You said you'd make us
a pepperoni pizza,

and I'm like, "Really?"

So our pepperoni pizza is

completely unique
from everywhere else.

-All right, let's go.
-[Brian] All right,
pizza dough.

Cambridge tap water,

olive oil,

-sourdough starter.
-[Guy] Got it.

-High gluten flour.
-The salt.

-A little bit of sugar.
-[Guy] Just a touch.

We mix it
for about 5 to 10 minutes

-until the dough
comes together.
-Got it.

Then we let it set
for an hour,

put it back on
on a higher speed,

roll it into balls,

and then we let it ferment
for 72 hours.

-Three days. Wow.
-Three days.

What else makes
this pepperoni pizza
so special?

Our tomato sauce. Start
with whole canned tomatoes,

a little sugar,

-a little salt...
-[Guy] Salt.

[Brian] ...cayenne,
dried oregano.

That is our tomato sauce.

We got to make the vincotto.

That's actually Italian.

I know that one,
'cause it sounds Italian.

[Guy and Hunter
in Italian accent]
Oh, fragile.

[in Italian accent] Fragile.
[in normal accent] Exactly.

-Red wine.
-[Guy in normal accent]
A little sugar.

-Sumac.
-A little lemony citrusiness.

[Brian] Fennel seeds.

Coriander seeds.
Black peppercorns.

Juniper.

-Fresh thyme.
-Lawn trimmings.

And then we reduce
this down, strain it,

-we get a beautiful syrup.
-Let's see it.

-Look at that delicate dough.
-[Hunter] That's beautiful.

[Brian] Then
our beautiful tomato sauce.

Freshly grated
mozzarella cheese

-that comes from down
in Connecticut.
-[Guy] Keep it local.

[Brian] Caramelized onions.

Not your
everyday pepperoni pizza.

[Brian] So these are
your cup and chars.

It's about 50 slices.

-Jeez.
-You can't count that high.

-Seven, twelve...
-Seven.

-...fifteen.
-Four hundred!

-What kind of wood are
we using?
-[Brian] Maple.

Oh. 'Cause we use plywood.

And you know what?
Railroad tie.

-It gives a spiciness to it.
-[Hunter] Mm-hmm.

[Guy] In the wood-fired oven,

we get done cooking that pizza
with the kids' furniture?

-Yes.
-[all laughing]

[Guy] Next time,

think about putting
some pepperoni in it.

[Brian] Give it some
of our vincotto we made.

[Guy] You need a chainsaw
to get through the pepperoni.

-[Hunter] Mm.
-Wow.

The dough, I mean,
what an absolute vessel
just to do it all in.

That's 72 hours, bro.

-That is a cloud.
-Oh, look at that.

I can't believe
how much pepperoni
you put on there.

If you didn't have
that vincotto on there

and you didn't have
those caramelized onions
on there,

it would be
too much pepperoni.

The sweetness
and the caramelization is

really what puts
this together.

That is not your average
2:00 a.m. pizza right there.

That's a dynamite pie.

Pepperoni pizza for you.

The dough actually
runs the show, if you ask me.

Really pillowy.

-Pillowy?
-Yeah. Memory foam
for the soul.

-Jeez.
-[guys laughing]

It's probably
the best pepperoni I ever had.

Take the extra bread,
do a little dip, dip.

[Guy] Soak it up,
a little of the vincotto.

-How do you spell that?
-Wrong every time.

[Brian] Get
that prosciutto on there.

Source just does it right.

[Guy] The discipline
that you guys have
put together is just

doing food as great as you can

locally sourced.

I can't imagine what else is
going on inside that head.

-Dynamite. Bye-bye.
-[Hunter] Well done.

-Wild.
-Say 'bye-bye."

-Bye-bye.
-Bye-bye.

[Guy] Coming up,
a real deal Italian joint

in San Luis Obispo...

Oh, from the angels.

...cranking out
fresh made pasta...

That's the money bite
right there.

...and putting a classic dish

-right onto the dough.
-Genius.

You have the best
of all the worlds
coming together.

[peppy
instrumental music playing]

So I'm here in downtown SLO,

San Luis Obispo, California.

Great college town.

I'm on the corner
of Broad and Higuera.

There is every kind of store
you can imagine.

When you're done shopping,
what do you want?

You want a great Italian joint
to go to,

and one with a dynamite story.
Check this out.

They meet in Italy.

He flies over to the States.
They get engaged.

They take over
the family restaurant.

Well, the rest is history.

This is Flour House.

Risotto cacio e pepe.

This is as close as it gets
to being in Italy.

[woman 2] Everything is
direct from Naples.

The flour, you name it.

[Alberto] Gnocchetti go
in the water.

For me,
it's like I never left.

[Guy]
But Chef Alberto Russo did

after following
his wife, Gessica,

from Italy
to her native California

and straight
into the family biz.

This was originally
my mom and dad's restaurant,

-but it was a different one.
-So it didn't look like this?

-[Gessica] Nothing like this.
-[Guy] ' Cause this is sexy.

This is a big playground
for you,

-isn't it?
-It is.

-[Guy] You have all your toys.
-[Alberto] I do.

I didn't buy it, though.
She bought it.

-She bought it.
-I know who the boss is.

[man] It's a festive place.

The food is spot on.

Genovese ragu.

[woman 2] Oh,
this is the Genovese.

The pasta is handmade.

[woman 3]
It's an amazing marriage

of beef and prosciutto.

[woman 3] I can't tell you
how they make it,

but I sure do
enjoy eating it. [laughs]

All right, Chef,
let's get into it.

[Alberto] We're going
to make the mezzi paccheri.

We just have semolina flour
and water.

Once it gets fully mixed,
it'll start the extruding.

Next step, we're going
to make the Genovese.

Genovese is
a mix of salty meat,

onions, and white wine.

[Alberto] Yes.
Olive oil and butter.

Put some ground beef in it,

prosciutto gambetto.

The trimmings
of the prosciutto.

-[Alberto] Cocoa powder.
-What?

Yes. So the cocoa powder will
give that balance

of bitterness and sweetness.

Celery, carrot juice,

-and we just add
our onions in.
-Got it.

[Alberto]
Now that the onions are
nice and cooked,

we do the white wine

and let it cook for about two
to three hours.

-And that's it.
-Got it.

[Alberto] Next step,
with the provolone sauce.

-So is this
imported provolone?
-It is.

Italian provolone is salty,
and tangy and sharp,

and a little bit drier.

-Whatever comes out.
-Yeah, you don't know

whatever falls in your hand.

Oh!

From the angels.

Mmm.

-That's going
to be good. Yeah.
-Okay, perfect.

-Milk, room temperature...
-Right.

[Alberto]
...and a little heavy cream.

[mixer whirring]

[Alberto] Cook the pasta
in the boiling water.

Our ragu in a saute pan.

My mouth, it's like
when the dam is going to break

and beep, beep, beep.

[instrumental music playing]

[Alberto]
A little Parmigiano cheese.

[Guy] Finishing that last cook
of the pasta in the sauce.

Just take your time
and do it slower.

You're going to kill me.

[music slows down]

-[music speeds back up]
-[Alberto] Tiny bit of green.

That's the money bite
right there.

Genovese is one
of my favorite dishes.

I make it at home
once a month.

It has a salinity to it

because of the prosciutto.

The provolone cream sauce...

That creaminess
that you're getting,

the saltiness from it,

is a perfect play-in.

The piece of it that really
makes it all sing, Chef,

is the pasta.

It has a great bite to it,

made fresh.

It's a real center
of the plate.

Mm.

I would come back
just to get this.

-Absolutely.
-Excellent.

[waitress] I have
the mezzi paccheri
alla Genovese.

The sauce is so perfect.

The meat just melts
in your mouth.

I really like
the provolone cream on top.

Oh, it's so good.

How did you find Flour House?

I was walking on the street,

I used my Italian nose,

and I was like,
"Okay, this is real".

[waitress] I have
the Maraglia here.

It was a little bit
of a challenge
in the beginning.

Like, people would walk in,

and they would walk out

because too many names were

-too Italian on the menu.
You know what I mean?
-[Gessica] Oh, yeah.

But the past three years,

we are on the top 50
best pizza in the country.

-Congratulations.
-[both] Thank you.

[man] Albie has
the Ferrari of pizza ovens.

He really does it right.

-You got more food for me?
-Pizza dough.

Got your carbonara
al cacio e pepe.

[woman] They took
a classic dish

and turned it into a pizza.

We'll see you in a bit.
Hanging out in SLO.

For such a tiny room,

that's, like,
the longest pizza peel

that I've ever seen.

I have a high complex,

so everything
that I buy is bigger.

I got it. No, I-- I--

-it looked
like you towered over it.
-...like a Roman...

I know. I did.

Welcome back. Triple D,
hanging out in SLO.

That's San Luis Obispo,

where Chef Alberto
and his wife Gessica have

Flour House.

Queen Margherita ready,
on the peel.

This is the only place

within I don't know
how many miles

that you can get
a real Italian pizza.

Carbonara coming up.

The carbonara pizza,
it's a delicious dish.

It comes with
this crunchy Parmesan chip,

and then they use an egg yolk

-in the actual sauce.
-It's just like heaven.

We're making pizza now.
Give it to me.

[Alberto] We're going
to start with the dough.

So we put the water in.

-Fresh yeast.
-Fresh yeast, correct.

Double zero flour,

to give a little bit more
of a pop-pop

-on the crust at the end.
-A little pop-pop.

[Alberto] We let it mix
10 minutes.

We go with sea salt.
Extra flour.

-[Guy] And a little olive oil.
-Rest for another hour.

-[Guy] Got it.
-And we do the balls.

[Guy] What are we going
to work on next?

The bechamel
for the base for the pizza.

Butter,

flour, milk.

-[Guy] Make a little roux.
-Salt.

[Guy] Slowly whisk in
the egg yolks.

-[Alberto] Yes.
-Beautiful.

Now we're going to make
the cacio e pepe sauce.

Cacio e pepe sauce.

[Alberto] White pepper, milk.

Stir it just for a minute.

Going to strain out
the pepper.

Needs to be
really smooth cream.

[Guy] This is
the finishing sauce.

-Correct. Gelatin.
-With gelatin?

[Alberto] We apply it
on the pizza

when it's really hot
at the oven...

-Right.
-...so we need the stability

-so it doesn't melt.
-All right.

[Alberto] We add the pecorino
and Parmigiano.

The rest of it
with the gelatin.

Whipped cream
for the cacio e pepe,

and put in a piping bag--

And this will be ready
to finish the top
of the pizza?

-[Alberto] Yes.
-I love it.

I got to hold on to that one.

Next step, guanciale,

cured pork cheeks.

-We cut it on the slicer.
-Super thin.

Creamy, sweet.

-Mm.
-This is our proofed dough.

Push all the air to the side.

We slap it.

Now we go
with our egg yolk bechamel,

the guanciale,

mozzarella cheese, pull it.

90 seconds,
and it should be ready to go.

Look at that.
When it blisters like this,

that says to me
we did it the right way.

Cacio e pepe,
Parmigiano chips.

We do not cut it.

So the guest gets
to see it this way,

and then they have
to fight over it at the table.

[Alberto] So,
you know, the eyes wants

their party, right?

[Guy] I'm not gonna wreck it.

Just stare at it for a while.

-[bell dings]
-Okay, I've waited.

I hate it.

I hate it so much
we should make another one

and just let me see
if I hate it again.

You have the best
of all the worlds
coming together.

The pizza dough is
light, chewy.

To get to both of them isn't
the easiest thing to do.

The Parmesan crisp is
fantastic.

The carbonara bechamel,

putting the egg yolk into it
really elevates that.

And then this little kiss
at the end

with the cacio e pepe is
genius.

The whole thing, fantastic.

Carbonara, al cacio e pepe.

It's awesome. Full of flavor.

This meat is incredible.

The cheese on top, delicious.

That's my buddy Luke.

Carlos and I have
known each other

for a really long time,

-and it's legit.
-It's awesome.

Gnocchetti ready to go
for table 19, please.

We'd be here every night
if we could.

You might be
in a college town,

but you could be cooking
in New York City.

-Dynamite, my friend.
Fantastic.
-Appreciate it.

[Alberto] Thank you.

So that's it for this edition

of Diners, Drive-ins,
and Dives.

But don't you worry.

There's funky joints
all over this country.

And I'll be looking
for you next time on...

-[all] Triple D!
-[all cheering]

Guy, that is...

These go back here.

[Kathleen] Thank you.
Thank you.

-Thank you.
-[cutlery clinking]

-[Kathleen chuckles]
-It's fine.

-Got it.
-[Kathleen chuckles]