All language subtitles for Diners.Drive-Ins.and.Dives.S47E04.1080p.WEB.h264-CBFM[eztv.re]

I'm Guy Fieri.
We're rolling out,
looking for America's greatest

[all] Diners,
Drive-Ins and Dives!

Whoo!

[Guy] This trip,

Mic drop.

DDD is driving
in all different directions.

Take us to flavor town.

Down south, we've got
over the top farm to table
in Alabama.

It is fine dining
local cooking.

Out west,

there's a Mediterranean
Middle Eastern mashup
in Wyoming.

You have to call it,
like, a masterpiece.

And in the northeast...

There you go!

We've got chef
Christian Petroni...

Don't touch it.
Don't touch it. Okay?

I can't help myself.

[Guy] ...proper pie...

A+ pizza. A+, A+.

...and a phenomenal filling
up in Connecticut.

The real deal.

-You'll ship to Cali, right?
-Of course.

That's all right here,
right now, on Diners,
Drive-Ins and Dives.

So that's my introduction
to Greenwich, Connecticut.

Someone hits the front end
of the Camaro.

Out of control, dude. Maniacs.

Okay. This place
better be worth it.
What's the story?

[Christian] My boy Randy
is making incredible pies.

They're making
their own bread.

They're pulling cheese
every day. I love it.

Hey, I got the evidence.
I found it.

Hunter, put the evidence
in the car.

Do you want me to get
the police report?

Hunter, put the evidence
in the car.

There's witnesses.
I can get the witnesses.

Hunter, put the evidence
in the car.

This is Grigg Street Pizza.

Regular margherita,
straight up.

-You can go anywhere
for pizza, right?
-Right.

But why not eat good pizza?

[man] Sausage basil.

Grigg Street is 180
from everything else
we have in town.

[Guy] And since Matt,
AKA Randy Watson,

and Jon Corbo grew up here,

they know what's around
and exactly what's missing,

even if they can't really
explain it.

It's like a neo New York,
Neapolitan, well done.

I thought so.
It seemed like that
when I walked in.

I mean, if you got
his attention,

if the Hambino
Christian Petroni
brings me here,

then I know it's got
some swagger to it.

The ingredients are simple,
fresh, they're homemade,
and you can tell.

[man] Margherita, pepperoni,
hot honey.

Pepperoni hot honey
is the classic.

The spice, the hotness,
the sweetness all combined.
It's the best.

Okay. Walk us through it.

[Randy] Our pizza dough.
Sourdough starter.
Room temperature water.

Add that to the mixing bowl.

Water, high gluten flour.

A little salt.

Two minutes, add the oil.

-What kind of oil is this
we're adding?
-Olive oil.

-Bro, I thought that
was motor oil.
-Yeah.

-After that,
it'll mix for what?
-Six minutes.

Maybe throw some of that oil
in the rig, am I right?

Ferment for three hours.
Cut and portion.

[Guy] Go to the cooler.

-[Randy] 24 hours.
-[Guy] 24 hours.

-All right.
-Fresh mozzarella.

-Seriously.
-Mozzarella curd. Rip it up.
Hot water.

Salt. Start instantly
stretching into, like,
nice little ribbons.

-Once we get done with this,
we're going to make the--
-Tomato sauce.

Let's get this going.

-[Randy] Organic,
California tomatoes.
-[Guy] Okay.

-I have some of that--
-That olive oil that is green?
Yeah. Okay.

Roasted garlic, kosher salt,
Sicilian oregano.

-And then the crush.
-The rustic crush, correct.

Let it refrigerate, 24 hours.

And this is the same
tomato sauce
that we use throughout.

-All the pies.
-All the pies.

Petroni says it hits.

-All right.
-Hot honey.

Let's see it.

Roasted habaneros,
roasted garlic.

Just a little bit
of the honey in there
just to get her going.

Look at that.

Nice blooming heat.

Little bit of sweetness,
awesome.

I like the garlic in there.

Let's build the pie.

This is our 24 hour
cold-fermented dough.

We leave it out
for another six hours.

-Don't touch it.
Don't touch it.
-I can't help myself.

-Look at the elasticity on it,
though.
-[Randy] Sauce.

This cheese technique
is a new one.
I haven't seen this before.

Ripped basil, pepperoni,
garlic oil.

-[Guy] 650.
-[Randy] Eight to 10 minutes.
Yeah, there it is.

So he's got mine done,
Christian.
Yours is still cooking.

But don't worry. He's going to
take care of you.

Finish it off
with that Sicilian oregano,

pecorino and that hot honey.

Listen to that crust.
There you go!

That doesn't tell you
everything right there, right?

Look at this.

That's stand up pie.

-Cheers.
-Cheers, bubba.

That's the one.

The crust is outstanding.

It's light, it's airy,
it's got good sourdough,
good yeast to it.

The simple tomato sauce
where tomatoes
are alive and well.

A+ pizza. A+, A+.

It hits all the marks.

Pepperoni, hot honey's
for you guys.

Their sauce is great.

It has the right amount
of flavors,

has the right amount
of spice to it.

Hot honey is, like,
a revelation.

How do you describe
the pizza here?

Deliciousness.

Phenomenal.

Randy's putting it
all together.

I've known him as Randy
for the last ten years

and, like, today, it turns out
his name's Matt.

A lot of people
refer to me as Randy.

How did you get Randy
as a nickname?

Coming to America,
let me introduce
Mr. Randy Watson.

-It makes sense now.
-His last name's Watson.

-Oh, I know.
-My mind's blown.

Well, that's good.

We've got two parms
coming to the window
for you.

I came here as a pizza guy,
but the problem is
the sandwiches are so good,

it's tough to choose
between a pizza
and a sandwich.

[Randy] I've got that
Philly up.

This is one of
the best cheese steaks
I think I've ever had.

It's perfect.

Hambino said
you make cheese steaks.

Phillies.

-Like, real deal?
-Real deal.

That, I will have.

Don't go anywhere.
DDD in Greenwich.

If you don't burn
the roof of your mouth
a little bit,

then are we
really eating pizza,
you know?

Welcome back.
DDD hanging out
in Greenwich, Connecticut,

with the Hambino
Christian Petroni and we're at
Grigg Street Pizza.

These guys are
doing pizza their way.

Drive from wherever you are,
because you will not get
better pizza.

[Randy] Table two.

So if I'm going to
go somewhere
to get good food,

you know
it's going to come here

'cause I know Randy
is going to take care of me.

We all know Hambino
from every Food Network show,

but the first time, actually,
that I get to meet the family.

This is my beautiful wife,
Sheri Petroni.

This is my big boy Beau
and this is Briar Rose.

We come here every Friday
and get our pizza.

And I just recently discovered
the Philly cheese steak.

Philly cheese steak up.

The best cheese steak
I've had, honestly.

You don't have to
go to Philly.
It's right here in Greenwich.

I heard that you make
a Philly cheese steak.

-But you make it
with your own bread.
-Correct.

Take us to flavor town.

-Eighteen ounce pizza dough.
-Okay.

We're cutting it in half.

Form it. A little score.

-How long?
-Eight to 10.

All right. What are we into?

-Marinade for the steak.
-Okay.

We have Italian long hots.

You char those up
a little bit?
You roast them first?

You got it.
Lightly chopped white onion.
Peppercorns.

A little kosher salt.

Worcestershire, water.
New York strip.

-How long are we going to
let this marinate?
-24.

And that's all she wrote.

Comes out, air dry,
two, three hours.

Into the freezer.
Hard enough to slice.

Okay.

-Cheese sauce.
-Heavy cream,
provolone piccante.

Not used enough.
A good, sharp, provolone.

There's not enough
good, sharp provolone.

People think provolone,
the stuff they get
in the packet.

But a real provolone
is bada boom.

[Randy] Mozzarella
and American cheese.

If you're going to get
the real melt.

New York strip.
We fire-roast the long hots.

Green bell pepper
and we chop up
some white onion.

A little pickle brine
on there.

-Twenty-four. Ready to go.
-[Guy] Rock and roll.

Salt and pepper.

Cheese sauce.

-And then she's just going to
slide right off.
-Look at that.

Give it a little tap.

Let her sit.

If that don't make you
want to be a better person,
man.

-Elbows out.
-Looks like you know
what's good.

-Elbows out.
-That's it.

The meat is uber tender,

so it is Philly cheese steak
101 in terms of
the texture of the meat.

I love the Italian long hot.

It's got great spice.

The fact that
you charred them,
I absolutely love it.

The provolone's got the bite.

You get the silkiness
from the American cheese.

The whole thing
that really sings,

which I can't always say
about a cheese steak,
is this bread.

You're going to have
some bakery wars
coming up here next.

It's legit, bro.

Thirty seconds, Phillies.

It's always tender.
It's not greasy.

-How good's the Philly
cheese steak?
-Absolutely incredible.

Crunchy, really good
fresh bread.

There's really no reason
anymore to go to Philly
just for cheese steak.

Table one, roni,
table two, Italian.

You walk in here,
you're getting an experience.

You're getting pizza
and you're getting love
and you're getting energy.

It's the best feeling ever.

This is the kind of joint
everybody wants
in their backyard.

-Thank you so much
for having us.
-You got it.

The real deal.

-You'll ship to Cali, right?
-Of course.

-Good.
-We've got you.

I'm out.

Up next in Mobile, Alabama...

Mmm.

...a local gem
going off the beaten path.

He's a rare gift down here,
without a doubt.

[Guy] W ith crawfish...

Tender, delicious

[Guy] ... quail...

Tons of flavor

[Guy] ... and cornbread.

I've seen a lot of cornbread
go down, but I've never seen
mayonnaise in it.

So I'm here
with the one and only
DDD legend, Panini Pete.

All right. Where are you
taking me, bud?

Downtown Mobile, Alabama.

I got that we're in downtown.
Where are you taking me
to eat?

-Dude, I know how much
you love southern food.
-Right, right.

-I know how much
you love farm to table.
-Exactly.

This is the spot.

It'd better be.
This is the Noble South.

[man] Blackened catfish.

Noble South stands out
among the rest.

They're putting
a whole lot of care
into the food.

[man] Watermelon salad
going to the window.

He brings a southern fusion
type element.
It's very unique.

[man] Shrimp and grits
coming up.

The menu changes
based on what's fresh
and available at the farm.

[Guy] And chef Chris Rainosek
has been challenging
the farm to table thinking

since he opened the spot
in 2014.

I like to kind of
work backwards.

I don't like to decide, like,
hey, I want to cook
a pork chop.

Let's figure out
what goes with it.

We look at the vegetables
and go in the opposite way.

It's what do you see
in your produce

that's really going to dictate
what your menu's going to be.

Exactly.

[man] Crawfish étouffée.

Étouffée is definitely
at the top of the list.

The tomato gravy over rice
and fresh crawfish.
It's awesome.

So shrimp stock
for the étouffée.
Walk me through it.

[Chris] Shrimp shells,
celery, onion, carrot,

tomato paste, a little thyme,

bay leaf and black peppercorn.

-Peppercorn. That's it.
-Got it.

Water, we're just going to
get this up to a boil,

back down to a simmer,
about an hour.

Strain it, we're good to go.

-What's up next?
-Were going to do
the collard greens.

Baking grease.
Double up on the bacon.

-Locally sourced as well?
-Yes.

Onion, chicken stock.

That's the real deal, there.

Worcestershire sauce,
apple cider vinegar,
hot sauce.

Brown sugar, salt and pepper.

-How long are we going to
cook this down for?
-45 minutes or so.

[Guy] All right.
Those are working.
What do we have after this?

-Southern cornbread.
-Okay.

This is an heirloom cornmeal.

So we've got blue corn,
red corn, yellow corn,
white corn.

International corn of flavors.

-[Chris] All-purpose flour.
-[Guy] AP, got it.

[Chris] Baking powder,
baking soda.

-Sugar and salt.
-Then we'll move on
to our wets.

Eggs, mayonnaise.

What?

Eggs and oil make mayonnaise
and you need eggs and oil
for cornbread.

-[Chris] Then buttermilk.
-[Guy] Buttermilk
I'll give you.

[Chris] Wet into dry.

I've seen a lot
of cornbread go down

but I've never seen
mayonnaise in it.

Bacon fat
into the hot cast iron.

[Chris] 40 minutes on 350.

Cooked in bacon fat.

[Chris] And that's what's
going to give it crispy edges.

In your opinion,
the key to the foundation
of the great étouffée?

Fresh crawfish.
Not overcooking it in the pan.

-Let's see it.
-[Chris] Little bit of oil.

Onion, celery and pepper.

And we go in
with our dark roux.

Flour and butter
cooked down low and slow

until it gets a nice,
dark color.

White wine, tomato paste.

[Guy] Add the shrimp stock,
now.

[Chris] A little bit of, uh,
hot sauce.

Worcestershire, lemon juice,
salt and pepper.

Get it up to a boil.
Add our crawfish,

parsley to finish.

Steamed white rice.

-It steams like it.
-Steams like enough.

Thank you. You got my joke.

[Guy] Mmm.

All right. What do you think?

Any time that you can make
your own shrimp stock

but the thing
that I get the most of

is I really get
tender, delicious crawfish.

-They're buttery.
They're so good.
-Yeah.

-The collard greens
are next level.
-Thank you.

Not cooked down so much
that it's mushy.

You still get
a little bite to it.

All that needs
is some cornbread.

-The mayonnaise cornbread.
-That's so good.

Really delicious.

-[woman] Crawfish étouffée.
-Their version of it is
the right amount of spiciness.

The thing I really love
about the collard greens
is they're crunchy.

And a big slab of cornbread
with butter on it?
Perfection.

-[woman] Flat iron steak.
-Is this true southern food?

It's elevated southern.

It doesn't matter
what's on the menu.
It's going to be good.

[man] Squash blossoms.

Many options. Healthy
to satisfying and savory.

I don't think there's
another place locally
that we can get this.

[man] Chicken fried quail.

I had the chicken fried quail.
It was delicious.

The sweet and the hot
sort of complement each other,
really just right.

So we're going to make
our chicken fried quail.

We have our birds here.
We're just going to split them
right down the center.

For our brine, we just
really have pickle juice.

-[Guy] How long are these
going to brine for?
-[Chris] Overnight.

How are we going to
bread the quail and fry it?

[Chris] Simple buttermilk.

And then our gluten-free
flour mixture,

with a little bit of extra
corn starch in it,

garlic powder, onion powder,
salt and pepper, paprika.

[Guy] All right. Let her fry.

-All right.
-Let her fly.
You know what I mean.

What are we going to
serve them with?

These are going to go
with turnips.

I knew there was
going to be turnips.

He's been waiting for turnips.

[Chris] Start with just
some simple, roasted turnips.

A little bit of butter
in the pan.

Turnips and just a little bit
of salt and pepper.

And while those are working,
do kind of our pickling base.

We've got sugar.

-[Guy] ACV?
-[Chris] ACV.

Turmeric, star anise,
black peppercorns, bay leaves,
fresh thyme.

So shaved turnips
get to pickling, get cooled.

-Those will be
nice and crunchy and acidic.
-[Chris] Yep.

Uh, we don't allow tweezers
on DDD.

-I don't blame you.
-It's a first, huh?

Chicken fried quail.

Pickled turnips.

And a little bit
of, uh, hot honey
on top of that.

Local honey, water,
star anise, bay leaves,
habaneros.

We'll let that go
45 minutes to an hour.

Strain it,
drizzled over the top.

The brine sings through
for sure.

The breading's not too much.

Very well-seasoned.

But tender. Um,
most importantly,
not overcooked.

And tons of flavor.

Hot honey's great.
Not too hot.

A turnip,
just hit with brown butter

and a little bit
of salt and pepper,
is very delicate.

Then this pickled turnip
has its own little bite
and its own little surprise.

-It is fine dining,
local cooking.
-Good job, man.

Pete, you want this last one?
Nope? Okay.

Oh.

[man] Hot honey sauce
in the quail.

Crispy on the outside,
very tender on the inside.

I'm originally
from southwest Georgia.

They might even have
better quail here

-than the ones I'm used to.
-Whoa.

[man] Deviled eggs up.

[Guy] This is downtown Mobile.

I mean, this is where
the parties are.

This is where, gift shops,
you name it.

And then all of a sudden
you find this little joint.

He's a rare gift down here,
without a doubt.

[Guy] Coming up,
an international find
in Cody, Wyoming.

Look at that.

Cooking up mouthwatering
Middle Eastern.

Done right
and just fulfilling.

And an Italian sandwich
that's more than a mouthful.

Gotta do mouth stretching.

[laughing]

So, next time you're cruising
to Yellowstone,

you're going through
Cody, Wyoming

love this town, by the way.

Lot to do here,
but you know, my jam is,
what's the food scene line?

I hear about
this husband and wife team

that are doing
this fast, casual joint

where at least half the menu
is Lebanese.

In Cody, Wyoming,
I gotta check it out.

This is Sitti's Table.

Flatbread's comin' out hot.

It's just a nice little gem
in the middle of our little
cowboy town.

-[man] Plating a hot beef.
-Everything is fresh.

And you can't get
anything else like it in Cody.

You probably couldn't get
anything else like it
in Wyoming.

Mic drop.

The credit for this
goes to husband and wife team,

Porter Koury and Jacob Scott.

We started doing
more public pop-ups

and we did a lot of
Middle-Eastern, Mediterranean

and the community
really enjoyed it.

-What are we making tonight?
-An Italian sandwich.

An Italian sandwich?
What's great about it?

It's got a little pizzazz,
I suppose.

I've never made pizzazz.

[man] Italian...
one minute.

The sandwich has salami
and ham and mortadella.

The bread is homemade,
it's just out of this world.

[Guy]
You're working on focaccia
for the Italian sandwich?

-Yes, we are.
-Hit it.

Water, yeast, sugar.

We have a lemon here.

We have some
white sonora flour,

AP flour.

Let it kinda come together,
let that rest.

Add the salt to it,
water.

We let that sit
for about a half an hour

and then we start doing folds
every 30 minutes
for three hours.

-Okay.
-[Jacob] Then it sits
in the fridge overnight.

Lets it ferment,
and then the next day

we just pull it out
and put it on the tray.

A little bit of olive oil,
some nice niçoise olives,

-little rosemary.
-[Guy] And some kosher salt.

[Jacob] And then we'll make
our dimples.

Four-fifty for about
24 minutes.

We're gonna work
on the giardiniera .

We're just gonna make
a simple brine.

Water, white vinegar,
sugar,

salt, mix that in.

Get our veggies going.

Cauliflower, red peppers.

-Organic carrots,
are these local?
-[Jacob] Yup.

Onions, celeries,
local as well.

-[Guy] Jalapenos.
-[Jacob] Garlic.

Olive oil, zaatar spice,

coriander, some fennel
and black peppercorns.

Beautiful giardiniera.

As soon as that brine is hot,
pour it over the top

and let it sit
for a day or two.

Once this is brined,
we're gonna add our...

and niçoise olives.

Next step, roasted tomatoes.

Wedged tomatoes,
shallots here, garlic.

Fresh parsley,
a little bit of olive oil,
aged balsamic.

[Guy] Little salt and pepper.

- And then we'll go on
to the roasting tray.
-[Jacob] Five hundred degrees.

-Aioli.
-[Jacob] Some nice eggs,

roasted garlic,
bit of honey, salt.

We're starting off low.

I'm gonna drizzle
a little bit of vinegar

till we get the flavor
that we're looking for.

-You gotta share, you can't
just taste all yourself.
-Yeah. Yeah.

Awesome.
Let's build this thing.

-Loaf's rested.
-[Guy] Beautiful.

Garlic oil,
gran biscotto,

-mortadella.
-[Guy] Freshly sliced also.

Genoa salami,
provolone cheese,

little bit of giard,
those nice roasted tomatoes.

We like to move
our cheese over here.

Going in the oven.

Dressed arugula, aioli.

-Calabrian chili honey.
-[Jacob] Yeah.

Look at that!

-I'll bring the hunch out of
retirement for this one.
-[Jacob chuckles]

Gotta do mouth stretches.

[Guy] You can't call it
an Italian sandwich.

You have to call it,
like, a masterpiece.

The focaccia itself
is not too chewy
and not too dense.

You can carry it
with that giardiniera
and that aioli.

The little kiss
of the Calabrian honey
and that roasted tomato,

it's outstanding.

I'll eat that sandwich
everyday.

[man] I need Calabrian chili
to sell, please.

The focaccia bread
is fluffy, light.

You're getting
all these fantastic flavors.

This sandwich is amazing.

My good buddy,
Aaron Davidson
from Gunwerks.

I'm embarrassed to say this,
this is the first time
I've eaten here.

See? I show up

and I show the locals
where to go eat.

It's a modern,
kinda Italian-American cuisine

but also a little bit
Lebanese.

I'm [speaks other language]
her grandmother.

My father and mother
came from Lebanon.

My mother was
a excellent cook.

How's your grand-daughter
doing with this restaurant?

Fabulous. I love it.

Maddie, pick up,
kofta.

The kofta is just
one of our favorites.

The meatball
is just amazing.

-[Jacob] Kofta.
-Oh, of course,

-you're gonna go old school
mortar and pestle.
-[Jacob] Yeah, we are.

We have coriander, cumin seed
and black peppercorn.

-We've got some currant--
-[Guy] Oh, wait a second.

We're gonna use
something mechanical

-to make something here?
-[Jacob] Yeah.

-[exclaims]
-[Jacob] Onion,

roasted garlic, eggs,

fresh garlic as well.

-Cinnamon.
-[Guy] Red chili flake.

And then all
of the other spice.

We're gonna let this
kinda come together.

Five pounds of our lamb,
five pounds of our local beef.

Here's our mixture
from earlier.

Uh, fresh parsley, salt.

After it's mixed thoroughly,
you let this rest.

[Guy] Form this
into a little football.

[Jacob] Now parcook 'em
at 425.

Just giving 'em a quick hit.

-We'll get into making the...
-[Jacob] Tomato relish.

So, we have green tomatoes,
cucumbers,

onion, olive oil,
pepper,

fresh parsley, fresh dill,
mint, fresh squeezed lemons.

[Guy] The salad's done,
what do we got next?

[Jacob] Roasted garlic yogurt.

So, we have
some thickened yogurt,

roasted garlic,
fresh lemon zest,

lemon juice,
date molasses.

Never heard of date molasses.

[Jacob] Salt,
fresh parsley.

[Guy] Last but not least,
the pita, we're gonna make it.

-Yes, of course.
-[Guy] Of course.

[Jacob] Our yeast
that's been bloomed in water,

sugar, salt,

-white sonora flour.
-[Guy] AP flour.

We're gonna let this proof.

[Jacob] Let it double in size,
give it a couple folds

and then it'll be
ready to go.

We just gotta form it
into the balls

and you bring out
a hot sheet tray

-and drop it right on there?
-[Jacob] Correct.

Just a real quick cook.

-[Guy] There's the puff.
-[Jacob] Some yogurt.

-I'm gonna place
our meatballs.
-Lebanese pizza.

[Jacob] Relish, little bit
of that tahini sauce,

zaatar and pomegranate
molasses.

[Guy] Cracked black pepper,
salt.

[Jacob] There we are.

It's dynamite.
The kofta is-is nice
and tender.

The tomato relish,
crispy and bright.

Everything is just done right
and just fulfilling.

Lamb kofta.

[woman] The lamb meatballs
have so much flavor

and the garlic yogurt sauce
is really subtle
but really flavorful.

Their flatbread
is fresh and puffy.

You should try it
when it just comes out
of the oven.

[man] Pick up,
mezze bowl.

You try something new
for the first time,

-you can trust that
it's gonna be done right way.
-Yes, always.

I'm gonna have to stick around
and get through some more
of the menu.

If you're coming
to Yellowstone, you need to
stop by Sitt's Table.

It's a very unassuming
restaurant.

Sitti's Table,
grandmother's table.

Way over what I thought
I was getting.

Outstanding, bro.
Thank you for having me.

So, was that just another
riotous 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
next week

on
Diners, Drive-Ins and Dives.

-What's your favorite thing
on the menu?
-The Italian sandwich.

The one like I stole?

-Yes.
-All right, watch this.

-There you go, just for you.
-[chuckling]