1 00:00:01,467 --> 00:00:02,868 Hey there, I'm Guy Fieri, and we're rolling out, 2 00:00:03,033 --> 00:00:06,901 looking for America's greatest diners, drive-ins, and dives. 3 00:00:07,067 --> 00:00:08,801 - This trip... - Peace out, dawg. 4 00:00:08,968 --> 00:00:11,701 ...things are getting meaty in all kinds of cuisines. 5 00:00:11,868 --> 00:00:15,400 I'm hearing magical sounds like the orchestra in Flavortown. 6 00:00:15,567 --> 00:00:17,767 There's a butcher gone wild in Tampa... 7 00:00:17,934 --> 00:00:19,801 It seems like it's carnivore candy land. 8 00:00:19,968 --> 00:00:22,167 ...that even has Chef Robert Irvine pumped. 9 00:00:22,334 --> 00:00:23,400 I didn't say flex. 10 00:00:23,567 --> 00:00:24,467 I'm just showing you the sandwich. 11 00:00:24,634 --> 00:00:25,501 Yeah. 12 00:00:25,667 --> 00:00:26,567 And in Arkansas... 13 00:00:26,734 --> 00:00:28,567 The whole food scene has exploded. 14 00:00:28,734 --> 00:00:30,868 ...we've got Vietnamese rolls and bowls. 15 00:00:31,033 --> 00:00:32,868 There's a lot of flavors going on here. 16 00:00:33,033 --> 00:00:34,701 And hearty homemade Italian. 17 00:00:34,868 --> 00:00:36,167 What a gift you brought these folks! 18 00:00:36,334 --> 00:00:37,367 That's lights out, man. 19 00:00:37,534 --> 00:00:39,300 That's all right here, right now, on 20 00:00:39,467 --> 00:00:41,501 "Diners, Drive-Ins, and Dives." 21 00:00:52,901 --> 00:00:55,367 So I'm here in beautiful Bentonville, Arkansas, 22 00:00:55,534 --> 00:00:57,367 just right at the downtown area, and I'm here to check out 23 00:00:57,534 --> 00:01:00,167 an Italian restaurant, and it's the same old story. 24 00:01:00,334 --> 00:01:03,267 Yeah, it starts out as a kid that wants to be a chef-- in Germany. 25 00:01:03,434 --> 00:01:04,868 Oh, yeah, he was a German chef. 26 00:01:05,033 --> 00:01:07,501 And cooked in restaurants when he was 16 and then finally 27 00:01:07,667 --> 00:01:09,767 packs up his bags and goes to New York and works with 28 00:01:09,934 --> 00:01:12,868 the Italian greats and packs up his bags and goes to LA 29 00:01:13,033 --> 00:01:14,701 and works in more Italian restaurants and goes to 30 00:01:14,868 --> 00:01:17,400 Monterey and opens his own restaurant and more Italian. 31 00:01:17,567 --> 00:01:19,300 Finally, he packs his bags one last time, 32 00:01:19,467 --> 00:01:23,000 moves to Bentonville, Arkansas, and this is Mezzaluna Pasteria. 33 00:01:24,267 --> 00:01:26,000 Y'all can pick up table six. 34 00:01:26,167 --> 00:01:28,400 Mezzaluna is absolutely the best place to eat in 35 00:01:28,567 --> 00:01:29,601 Northwest Arkansas. 36 00:01:29,767 --> 00:01:31,267 And your octopus. 37 00:01:31,434 --> 00:01:35,400 Food is just so fresh and meticulously put together. 38 00:01:35,567 --> 00:01:37,801 Linguine vongole ready for the patio. 39 00:01:37,968 --> 00:01:39,467 If you've never had handmade 40 00:01:39,634 --> 00:01:41,567 pasta, you're in for a surprise. 41 00:01:41,734 --> 00:01:44,000 That real deal pasta is actually coming from 42 00:01:44,167 --> 00:01:47,200 German-born chef and owner, Soerke Peters, who cooked up 43 00:01:47,367 --> 00:01:50,667 the world before falling into loving Italian. 44 00:01:50,834 --> 00:01:52,300 - Did you cook in Germany? - Oh, yeah. 45 00:01:52,467 --> 00:01:53,701 German, French, continental. 46 00:01:53,868 --> 00:01:54,968 - You name it. - Yeah. 47 00:01:55,133 --> 00:01:56,601 The thing is, I wanted to move to New York City. 48 00:01:56,767 --> 00:01:59,100 - OK. - Nobody wanted to hire me but the Italians. 49 00:01:59,267 --> 00:02:00,767 - And here we are. - What are we making today? 50 00:02:00,934 --> 00:02:02,801 We're gonna do a spaghetti carbonara. 51 00:02:02,968 --> 00:02:05,367 You speak so Italian when you say it. 52 00:02:05,534 --> 00:02:06,767 Carbonara, pick up, please. 53 00:02:06,934 --> 00:02:10,767 - The carbonara is amazing. - They cure their own pancetta. 54 00:02:10,934 --> 00:02:13,467 He puts a duck egg in there. It's just perfect. 55 00:02:13,634 --> 00:02:14,566 - OK. - All right, here we go. 56 00:02:14,567 --> 00:02:16,000 - Where's the machine from? - From Italy. 57 00:02:16,167 --> 00:02:18,267 So this is where we're gonna mix the double zero flour 58 00:02:18,434 --> 00:02:20,000 from Italy. We'll turn this on. - OK. 59 00:02:20,167 --> 00:02:21,667 Our egg and water mixture. 60 00:02:21,834 --> 00:02:22,868 We're gonna let this mix how long? 61 00:02:23,033 --> 00:02:23,968 - Ten minutes? - Yeah. 62 00:02:24,133 --> 00:02:25,299 Once we extrude... 63 00:02:25,300 --> 00:02:26,400 We can use it immediately, but usually it's 64 00:02:26,567 --> 00:02:27,766 gonna dry a little bit. - Let it dry. 65 00:02:27,767 --> 00:02:30,100 Now we're gonna make our pancetta seasoning. 66 00:02:30,267 --> 00:02:31,300 - I love pancetta. - OK. 67 00:02:31,467 --> 00:02:34,968 So salt, curing salt, brown sugar, nutmeg, 68 00:02:35,133 --> 00:02:37,367 toasted ground fennel seeds, ground bay leaves, 69 00:02:37,534 --> 00:02:40,400 cloves, fresh black pepper, minced garlic. 70 00:02:40,567 --> 00:02:43,100 - So we'll rub this on... - Beautiful pork belly. 71 00:02:43,267 --> 00:02:44,467 And how long is this gonna set up? 72 00:02:44,634 --> 00:02:45,767 - Three weeks. - Wow. 73 00:02:47,767 --> 00:02:49,267 - Beautiful. - Oh, it looks great. 74 00:02:49,434 --> 00:02:50,767 Yeah, let's not skip today, Chef. 75 00:02:50,934 --> 00:02:51,801 I did go to the gym. 76 00:02:53,434 --> 00:02:56,667 Have our fresh pasta. Get a hot pan, some oil. 77 00:02:56,834 --> 00:02:59,767 Take some of the pancetta, render out the fat. 78 00:02:59,934 --> 00:03:01,501 Some of that starchy pasta water. 79 00:03:01,667 --> 00:03:04,567 And then we toast the pasta. Reggiano Parmigiano. 80 00:03:04,734 --> 00:03:08,200 Fresh parsley, salt, pepper, some Pecorino, 81 00:03:08,367 --> 00:03:10,167 build the heat. - I like that technique. 82 00:03:10,334 --> 00:03:11,367 So we have a nice duck yolk. 83 00:03:12,701 --> 00:03:13,701 And that's all she wrote. 84 00:03:17,968 --> 00:03:20,400 More cheese than I typically put in my Carbonara, 85 00:03:20,567 --> 00:03:22,167 but I'm not kicking it out of bed. 86 00:03:22,334 --> 00:03:24,300 Pasta is al dente and beautiful. 87 00:03:26,267 --> 00:03:28,767 And there's something about Italian flour 88 00:03:28,934 --> 00:03:30,100 that doesn't eat as heavy. 89 00:03:31,667 --> 00:03:33,868 I love the pancetta, very toothsome. 90 00:03:35,167 --> 00:03:38,467 The richness of that duck egg. Creamy, luscious, delicious. 91 00:03:40,400 --> 00:03:41,634 Spaghetti alla Carbonara. 92 00:03:41,801 --> 00:03:44,901 You just get the full flavor that explodes in your mouth. 93 00:03:45,067 --> 00:03:46,767 You can just tell it's authentic. 94 00:03:46,934 --> 00:03:48,868 This is where the food scene's at in America. 95 00:03:49,033 --> 00:03:51,000 - Bentonville? - Bentonville, Arkansas. 96 00:03:51,167 --> 00:03:52,400 It's really grown. 97 00:03:52,567 --> 00:03:55,267 I haven't been to Bentonville in 15 years. 98 00:03:55,434 --> 00:03:58,367 - Well, a lot changed. - A lot's changed. 99 00:03:58,534 --> 00:03:59,868 The whole food scene has exploded. 100 00:04:00,100 --> 00:04:01,132 Yeah. 101 00:04:01,133 --> 00:04:02,267 Since Soerke came to Bentonville, 102 00:04:02,434 --> 00:04:04,701 it's changed the game as far as Italian food. 103 00:04:04,868 --> 00:04:06,067 Lasagna de pollo. 104 00:04:06,234 --> 00:04:07,901 The lasagna is one of my go-tos. 105 00:04:08,067 --> 00:04:10,067 There are two kinds of sauces, at least. 106 00:04:10,234 --> 00:04:12,567 It's different, but the textures are perfect. 107 00:04:12,734 --> 00:04:13,901 This is gonna be the lasagna. 108 00:04:14,067 --> 00:04:16,868 We're gonna make a chicken sausage ragu. 109 00:04:17,033 --> 00:04:19,601 Start out with some mirepoix, ground chicken thighs, 110 00:04:19,767 --> 00:04:24,000 salt, paprika, black pepper, ground toasted fennel seeds. 111 00:04:24,167 --> 00:04:25,467 So that goes into the mirepoix. 112 00:04:25,634 --> 00:04:27,067 - How much white wine? - Whole bottle. 113 00:04:27,234 --> 00:04:28,299 And some bay leaves. 114 00:04:28,300 --> 00:04:29,767 How long are we gonna let that cook down, Chef? 115 00:04:29,934 --> 00:04:32,100 - 20-30 minutes. - Are we making bechamel? 116 00:04:32,267 --> 00:04:33,767 Yes, we're gonna make a bechamel, and we also 117 00:04:33,934 --> 00:04:35,767 have a marinara. - What's in the marinara? 118 00:04:35,934 --> 00:04:37,267 Mirepoix, canned tomatoes. 119 00:04:37,434 --> 00:04:39,801 Cook this for about an hour and a half, then we'll add 120 00:04:39,968 --> 00:04:41,868 extra virgin olive oil, fresh basil, garlic, - Right. 121 00:04:42,033 --> 00:04:43,000 pass it through a food mill. 122 00:04:43,167 --> 00:04:45,000 While that's working, bechamel time. 123 00:04:45,167 --> 00:04:47,601 Melted butter, white button mushrooms, a little salt. 124 00:04:47,767 --> 00:04:49,467 Cook it down, a lot of nutmeg. 125 00:04:49,634 --> 00:04:51,367 It's a lot of nutmeg. 126 00:04:51,534 --> 00:04:52,400 Add the flour to that. 127 00:04:52,567 --> 00:04:53,601 That'll build your roux. 128 00:04:53,767 --> 00:04:54,999 Then the heavy cream. 129 00:04:55,000 --> 00:04:57,100 And next we have our tomatoes that are blended. 130 00:04:57,267 --> 00:04:59,567 Once that cools, we can start to build the lasagna. 131 00:04:59,734 --> 00:05:01,300 - Yes. - With the house-made pasta. 132 00:05:01,467 --> 00:05:03,767 - Yeah. - That's beautiful. 133 00:05:03,934 --> 00:05:06,300 OK, so we use our chicken sausage ragout, 134 00:05:06,467 --> 00:05:07,767 a little bit of each. 135 00:05:07,934 --> 00:05:09,200 Take our first layer. 136 00:05:09,367 --> 00:05:10,868 And we just keep this party going? 137 00:05:11,033 --> 00:05:12,000 Six times. 138 00:05:12,167 --> 00:05:13,300 And when is the Parmesan cheese going? 139 00:05:13,467 --> 00:05:14,601 Right at the very end on top? 140 00:05:14,767 --> 00:05:16,100 Right on top of this next layer. 141 00:05:16,267 --> 00:05:18,400 - Everybody's on every layer? - Yes. 142 00:05:18,567 --> 00:05:19,801 You have a flow chart here I can follow? 143 00:05:21,400 --> 00:05:23,100 OK, it gets topped and another Parmesan cheese. 144 00:05:23,267 --> 00:05:24,567 We're gonna go right to the oven and cook it. 145 00:05:24,734 --> 00:05:26,167 - 45 minutes. - When service happens, 146 00:05:26,334 --> 00:05:27,200 heat up in the pizza oven. 147 00:05:27,367 --> 00:05:28,968 Yeah. Here's our bechamel. 148 00:05:29,133 --> 00:05:30,467 Somebody told me you like a corner piece. 149 00:05:30,634 --> 00:05:32,367 Oh, I'm corner piece all day. 150 00:05:32,534 --> 00:05:35,601 Finish extra virgin olive oil, and we're ready to eat. 151 00:05:35,767 --> 00:05:38,167 Make sure he didn't cheat me on a layer. 152 00:05:39,734 --> 00:05:41,400 Yeah, it looks like there's six. 153 00:05:43,868 --> 00:05:46,400 What's one of the biggest misunderstandings people have 154 00:05:46,567 --> 00:05:48,567 about German food? - Sausages only. 155 00:05:48,734 --> 00:05:51,200 - And is that correct? - No, that's not correct. 156 00:05:51,367 --> 00:05:54,567 The same thing with lasagna. "Oh, it's so heavy." 157 00:05:54,734 --> 00:05:56,601 That's light. 158 00:05:56,767 --> 00:05:58,968 One of the things I pick up those-- the nutmeg married with 159 00:05:59,133 --> 00:06:00,667 the white wine in the Bolognese. 160 00:06:00,834 --> 00:06:03,100 There's not a ton of cheese, which I like. 161 00:06:03,267 --> 00:06:05,868 All you get is a little bit of the saltiness 162 00:06:06,033 --> 00:06:07,167 of the Parmesan. 163 00:06:07,334 --> 00:06:09,601 The bechamel makes it nice and creamy. 164 00:06:09,767 --> 00:06:11,367 Acidity from the tomato. 165 00:06:11,534 --> 00:06:13,667 Really good texture from that ground chicken. 166 00:06:13,834 --> 00:06:15,968 Beautiful tenderness on the pasta. 167 00:06:16,133 --> 00:06:18,467 It's a really delicious, 168 00:06:18,634 --> 00:06:20,767 balanced lasagna-- that's lights out, man. 169 00:06:22,100 --> 00:06:23,267 Lasagna, pick up. 170 00:06:23,434 --> 00:06:25,667 The mushrooms that are in it are really good. 171 00:06:25,834 --> 00:06:28,167 The way it blends gives it a really unique flavor. 172 00:06:28,334 --> 00:06:29,334 It's outstanding. 173 00:06:29,501 --> 00:06:30,801 Whenever we have people that come to town, 174 00:06:30,968 --> 00:06:31,868 we bring them here. 175 00:06:32,033 --> 00:06:33,333 - You know you can count on it. - Yeah. 176 00:06:33,334 --> 00:06:35,000 You come in here with your friends, your family, 177 00:06:35,167 --> 00:06:36,400 you truly feel at home. 178 00:06:36,567 --> 00:06:37,801 What a gift you brought these folks. 179 00:06:37,968 --> 00:06:40,167 The food is delicious, but the story about you 180 00:06:40,334 --> 00:06:43,400 and to have no boundaries of where you go, I love it, man. 181 00:06:43,567 --> 00:06:44,801 Thank you. 182 00:06:46,868 --> 00:06:49,167 Coming up, I'm meeting up with Chef Robert Irvine 183 00:06:49,334 --> 00:06:50,367 in Tampa, Florida. 184 00:06:50,534 --> 00:06:51,567 How many of those could you eat, Irvine? 185 00:06:51,734 --> 00:06:52,701 Probably all of that. 186 00:06:52,868 --> 00:06:54,467 At an out-of-bounds butcher shop... 187 00:06:54,634 --> 00:06:55,567 Mmm. 188 00:06:55,734 --> 00:06:56,601 ...sandwich stop. 189 00:06:56,767 --> 00:06:58,467 You wanna talk about a flavor bomb. 190 00:06:58,634 --> 00:07:00,167 We're gonna have to push the car home. 191 00:07:00,334 --> 00:07:01,267 You drive, I'll push. 192 00:07:06,667 --> 00:07:07,901 2 193 00:07:08,067 --> 00:07:09,100 I don't care who you are. 194 00:07:09,267 --> 00:07:10,667 You can't drive like that in Tampa. 195 00:07:10,834 --> 00:07:11,667 Hold on. 196 00:07:11,834 --> 00:07:13,300 Chef Robert Irvine's in the car. 197 00:07:13,467 --> 00:07:14,567 Nobody's gonna give me a ticket. 198 00:07:14,734 --> 00:07:16,100 You've lived here forever. Come on. 199 00:07:16,267 --> 00:07:17,767 You're gonna love this restaurant, Chef. 200 00:07:17,934 --> 00:07:19,767 Why am I gonna love it? It's a vending machine. 201 00:07:19,934 --> 00:07:21,100 No, no, no. That's just part of it. 202 00:07:21,267 --> 00:07:22,767 This is a real deal butcher shop. 203 00:07:22,934 --> 00:07:24,701 This guy does it all. He's farm to table. 204 00:07:24,868 --> 00:07:25,968 He raised his own hogs. 205 00:07:26,133 --> 00:07:28,167 He was taught to be a butcher by his grandpa. 206 00:07:28,334 --> 00:07:29,567 And he's got a full-blown restaurant. 207 00:07:29,734 --> 00:07:31,801 Only you, Guy Fieri, would bring me to a restaurant 208 00:07:31,968 --> 00:07:35,067 with a vending machine called the Boozy Pig. 209 00:07:35,234 --> 00:07:36,167 Exactly. Let's eat. 210 00:07:38,100 --> 00:07:39,567 Rocking man in the window. 211 00:07:39,734 --> 00:07:42,567 I've definitely never seen a restaurant that was also half 212 00:07:42,734 --> 00:07:43,601 butcher shop. 213 00:07:43,767 --> 00:07:44,667 Bacon coming in. 214 00:07:44,834 --> 00:07:45,868 They got a little bit of everything. 215 00:07:46,033 --> 00:07:47,667 They've got some Italian inspiration, 216 00:07:47,834 --> 00:07:48,833 some Cuban inspiration. 217 00:07:48,834 --> 00:07:50,667 Giuseppe going down on the press. 218 00:07:50,834 --> 00:07:53,067 I know where the proteins are coming from when I eat here. 219 00:07:53,234 --> 00:07:55,968 They're pasture-raised and butchered in-house. 220 00:07:56,133 --> 00:07:58,567 And the meat master running things head-to-tail is 221 00:07:58,734 --> 00:08:01,100 Chef Andrew Boozy Tambuzzo. 222 00:08:01,267 --> 00:08:03,801 Explain to me what we've walked into, because it seems 223 00:08:03,968 --> 00:08:05,667 like it's carnivore candy land. 224 00:08:05,834 --> 00:08:07,501 We started butcher shop and restaurant from day one. 225 00:08:07,667 --> 00:08:09,000 - And you raise hogs. - I do. 226 00:08:09,167 --> 00:08:10,467 Ever since I was ten years old, 227 00:08:10,634 --> 00:08:12,000 I've been making sausages with my grandfather. 228 00:08:12,167 --> 00:08:13,300 This is your picture of you and your grandpa 229 00:08:13,467 --> 00:08:14,467 right here? - Yes, sir. 230 00:08:14,634 --> 00:08:16,467 Did you veer from what he taught you and start 231 00:08:16,634 --> 00:08:19,100 your own stuff, flavor-wise? - I did, yes. 232 00:08:19,267 --> 00:08:20,901 One El Mixto going down. 233 00:08:21,067 --> 00:08:23,567 I have the El Mixto, and it's just roast pork, 234 00:08:23,734 --> 00:08:25,868 ham, salami, Swiss cheese. 235 00:08:26,033 --> 00:08:27,767 It's the best Cuban sandwich in Tampa. 236 00:08:27,934 --> 00:08:30,567 - OK, Chef, what are we into? - Pork leg to make our ham. 237 00:08:30,734 --> 00:08:34,601 Kosher salt, granulated sugar, brown sugar, cinnamon sticks, 238 00:08:34,767 --> 00:08:37,400 bay leaf, crushed red, rosemary and thyme, 239 00:08:37,567 --> 00:08:39,367 some currants, salt, some juniper. 240 00:08:39,534 --> 00:08:41,901 I'm surprised you didn't bruise the herbs. 241 00:08:42,067 --> 00:08:44,000 - They got smashed beforehand. - It's boozy. 242 00:08:44,167 --> 00:08:46,400 Of course they got smashed. Hot water on that. 243 00:08:46,567 --> 00:08:49,467 Let it steep. You're gonna bone out this leg. 244 00:08:49,634 --> 00:08:51,400 - Truss it. - Brine gets brushed in. 245 00:08:51,567 --> 00:08:52,766 It gets agitated. 246 00:08:52,767 --> 00:08:54,667 It comes out of the tumbler, and then it just goes into 247 00:08:54,834 --> 00:08:57,167 a cambro for about seven days. - With the brine. 248 00:08:57,334 --> 00:08:59,000 Rinse, and then into the smokehouse it goes. 249 00:08:59,167 --> 00:09:01,868 Six-hour cold smoke and roughly four-hour hot smoke. 250 00:09:02,033 --> 00:09:03,367 - Next step. - Mojo pork. 251 00:09:03,534 --> 00:09:05,801 Two pork shoulders. Score it a little bit. 252 00:09:05,968 --> 00:09:08,100 Garlic first. A little salt, a little pepper. 253 00:09:08,267 --> 00:09:10,167 - Cumin, oregano. - A little red wine vinegar. 254 00:09:10,334 --> 00:09:11,467 And a little bit of water. 255 00:09:11,634 --> 00:09:12,667 How long is this gonna marinate, Chef? 256 00:09:12,834 --> 00:09:13,734 Overnight. 257 00:09:13,901 --> 00:09:15,801 200 degrees for about 12, 13 hours. 258 00:09:15,968 --> 00:09:17,167 Got it. Next step. 259 00:09:17,334 --> 00:09:18,234 Salami cotto. 260 00:09:18,400 --> 00:09:19,467 And this is all pork trimmings 261 00:09:19,634 --> 00:09:21,167 - Correct. - We're gonna give it a primary grind, 262 00:09:21,334 --> 00:09:23,067 season it, and grind it again? - Yes, sir. 263 00:09:23,234 --> 00:09:24,266 Milk powder. 264 00:09:24,267 --> 00:09:26,701 Salt, black pepper, smoked paprika, 265 00:09:26,868 --> 00:09:30,167 granulated garlic, crushed red, a little ground fennel, nitrate. 266 00:09:30,334 --> 00:09:31,868 Mm, mm, mm. 267 00:09:32,033 --> 00:09:35,667 And a little water to make sure that it all blends evenly. 268 00:09:35,834 --> 00:09:37,467 - One more pass through. - And then we'll case it 269 00:09:37,634 --> 00:09:38,801 in the natural casing. 270 00:09:38,968 --> 00:09:41,167 Prick it, let it rest overnight in the fridge. 271 00:09:41,334 --> 00:09:42,367 Into the smoker six hours. 272 00:09:42,534 --> 00:09:43,566 200 degrees. 273 00:09:43,567 --> 00:09:45,000 And then peel the casing and slice it. 274 00:09:45,167 --> 00:09:46,767 - You got it. - Love it. 275 00:09:46,934 --> 00:09:48,167 Let's build our El Mixto. 276 00:09:48,334 --> 00:09:49,968 So we have our loaf of Cuban bread. 277 00:09:50,133 --> 00:09:51,367 What size is the sandwich? 278 00:09:51,534 --> 00:09:52,767 We're gonna build the whole thing at once, 279 00:09:52,934 --> 00:09:54,133 and then we're gonna cut off the one. 280 00:09:54,300 --> 00:09:56,267 - We'll make sure mine's kind of about this big. - OK. 281 00:09:56,434 --> 00:09:58,868 - He doesn't eat much. - So we have our smoked ham. 282 00:09:59,033 --> 00:09:59,968 Mmm. 283 00:10:00,133 --> 00:10:01,300 - Salami. - Don't be shy. 284 00:10:01,467 --> 00:10:03,100 - Put it all on. - Swiss cheese. 285 00:10:03,267 --> 00:10:06,100 - Pickles. - This is pre-workout snack. 286 00:10:06,267 --> 00:10:07,300 Little mayo-mustard mix. 287 00:10:07,467 --> 00:10:08,567 Mojo pork. 288 00:10:08,734 --> 00:10:10,000 With this calorie bomb, we're gonna have to push 289 00:10:10,167 --> 00:10:12,267 the car home. - You drive, I'll push. 290 00:10:12,434 --> 00:10:14,701 - Into the press. - I'm starving, come on. 291 00:10:14,868 --> 00:10:16,801 And we're gonna plate it like such. 292 00:10:19,267 --> 00:10:20,968 The sandwich itself is amazing. 293 00:10:21,133 --> 00:10:23,167 You wanna talk about a flavor bomb. 294 00:10:23,334 --> 00:10:24,400 The Mojo pork's delicious. 295 00:10:24,567 --> 00:10:26,267 My favorite part of it is the ham. 296 00:10:26,434 --> 00:10:28,100 It's not overdone with the cheese, not overdone 297 00:10:28,267 --> 00:10:30,000 with the pickle. - That's about right. 298 00:10:30,167 --> 00:10:31,701 And the fact that you put it on the panini press, 299 00:10:31,868 --> 00:10:33,167 you're getting that little bit of crust. 300 00:10:33,334 --> 00:10:34,367 How many of those could you eat, Irvine? 301 00:10:34,534 --> 00:10:35,667 Probably all of that. 302 00:10:35,834 --> 00:10:37,267 But he goes to the gym for like three hours in 303 00:10:37,434 --> 00:10:39,367 the morning, three hours at night, so. 304 00:10:39,534 --> 00:10:41,567 - Oh, I didn't say flex. - I'm not. 305 00:10:41,734 --> 00:10:42,667 I'm just showing you the sandwich. 306 00:10:42,834 --> 00:10:44,167 Yeah. Which way is the beach, Robert? 307 00:10:45,367 --> 00:10:46,367 Thank you very much. 308 00:10:47,467 --> 00:10:49,133 El Mixto going down. 309 00:10:49,300 --> 00:10:52,267 From the ham that's cured here, the pickles that are made here, it's special. 310 00:10:52,434 --> 00:10:54,167 Do you ever come and get steaks and all that, 311 00:10:54,334 --> 00:10:56,267 or just eat in the restaurant? - While I was waiting outside, 312 00:10:56,434 --> 00:10:57,467 I bought some beef jerky. 313 00:10:57,634 --> 00:10:59,501 - Out of the vending machine. - Of course. 314 00:10:59,667 --> 00:11:01,400 Do people honestly come at 3 o'clock in the morning to 315 00:11:01,567 --> 00:11:02,766 get steak? - I want a camera on it. 316 00:11:02,767 --> 00:11:04,868 - I wanna see who shows up. - That would be really cool. 317 00:11:05,033 --> 00:11:06,167 I'll have to send you some footage. 318 00:11:08,567 --> 00:11:10,100 They better have my bacon. 319 00:11:10,267 --> 00:11:11,267 What are we gonna do next? 320 00:11:11,434 --> 00:11:13,167 - The knuckle sangwich. - This I gotta see. 321 00:11:13,334 --> 00:11:15,501 After Irvine eats the rest of the big sandwich. 322 00:11:15,667 --> 00:11:16,968 See you in a minute. 323 00:11:17,133 --> 00:11:18,300 Where are you going with that? 324 00:11:20,467 --> 00:11:22,267 2 When they find out that Chef Robert Irvine was here, 325 00:11:22,434 --> 00:11:24,167 when they find out you came here, 326 00:11:24,334 --> 00:11:25,868 it's gonna be amazing. 327 00:11:26,033 --> 00:11:27,167 It's gonna be amazing. 328 00:11:29,501 --> 00:11:30,566 Welcome back. 329 00:11:30,567 --> 00:11:32,100 Lucky to have my brother from another mother. 330 00:11:32,267 --> 00:11:33,701 Chef Irvine lives here in Tampa. 331 00:11:33,868 --> 00:11:36,567 We're hanging out at the Boozy Pig with Chef Andrew. 332 00:11:36,734 --> 00:11:39,667 - BLT in the window. - Best butcher shop in Tampa. 333 00:11:39,834 --> 00:11:41,801 You can just come get, like, fresh meat. 334 00:11:41,968 --> 00:11:45,100 They have a breakfast menu, a dinner menu, sandwiches. 335 00:11:46,100 --> 00:11:47,868 We're back for the knuckle sangwich. 336 00:11:48,033 --> 00:11:51,100 Now, as everybody knows, my company is Knuckle Sandwich, 337 00:11:51,267 --> 00:11:53,667 but this is "Sangwich." What's in this, Chef? 338 00:11:53,834 --> 00:11:55,032 Braised beef. 339 00:11:55,033 --> 00:11:57,000 So we have the actual knuckle muscle off the back leg 340 00:11:57,167 --> 00:11:58,233 of the cow. - OK. 341 00:11:58,234 --> 00:11:59,701 We're going to make some slits in it. 342 00:11:59,868 --> 00:12:02,067 Start off with a little bit of fresh garlic, kosher salt, 343 00:12:02,234 --> 00:12:05,267 black pepper, herbs right down in the middle, red wine, 344 00:12:05,434 --> 00:12:06,467 and some water. 345 00:12:06,634 --> 00:12:08,267 12 hours at about 200 degrees. 346 00:12:08,434 --> 00:12:10,100 OK, so while that goes to the oven low and slow, 347 00:12:10,267 --> 00:12:11,868 what's happening over here? - Whole pork belly, 348 00:12:12,033 --> 00:12:13,501 we're gonna cure it into bacon. 349 00:12:13,667 --> 00:12:15,868 Kosher salt, brown sugar, granulated sugar, 350 00:12:16,033 --> 00:12:17,166 and curing salt. 351 00:12:17,167 --> 00:12:18,767 How long are we gonna brine that for, Chef? 352 00:12:18,934 --> 00:12:20,099 12 days. 353 00:12:20,100 --> 00:12:22,000 Hang it on the hooks, get a nice, dry, tacky surface 354 00:12:22,167 --> 00:12:23,366 so the smoke will stick. 355 00:12:23,367 --> 00:12:25,901 Eight-hour cold smoke and about a six-hour hot smoke. 356 00:12:26,067 --> 00:12:27,801 - Rinse the brine off. - Cool and slice. 357 00:12:27,968 --> 00:12:30,000 We freeze our bacon so it cuts uniformly. 358 00:12:30,167 --> 00:12:33,901 About 20 minutes in the oven, and then flat top to service. 359 00:12:34,067 --> 00:12:36,000 - What's the next step of this? - Our knuckle cheese. 360 00:12:36,167 --> 00:12:37,767 It's gonna be a truffled herb goat cheese. 361 00:12:37,934 --> 00:12:40,200 So we start off with our softened goat cheese, 362 00:12:40,367 --> 00:12:42,767 green onion, thyme, a little rosemary, 363 00:12:42,934 --> 00:12:44,467 salt, pepper, garlic, truffle oil, 364 00:12:44,634 --> 00:12:47,100 incorporating everything with a little bit of heavy cream. 365 00:12:47,267 --> 00:12:48,200 So this is healthy then? 366 00:12:48,367 --> 00:12:49,601 This would be the best pre workout. 367 00:12:49,767 --> 00:12:51,100 Are we going on that Cuban bread again? 368 00:12:51,267 --> 00:12:52,200 We are, yes. 369 00:12:52,367 --> 00:12:54,367 Knuckle, cheese, the braised beef on top 370 00:12:54,534 --> 00:12:56,367 with the mushrooms and onions, followed bacon, 371 00:12:56,534 --> 00:12:57,968 a little pepperoni. 372 00:12:58,133 --> 00:12:59,400 Brush it with some butter 373 00:12:59,567 --> 00:13:00,567 and into the press. 374 00:13:00,734 --> 00:13:01,767 Ready to plate. 375 00:13:05,167 --> 00:13:06,667 Love the bacon. I mean, just-- 376 00:13:06,834 --> 00:13:09,601 That's probably the best bacon I've had in a long, long, 377 00:13:09,767 --> 00:13:10,967 long time. 378 00:13:10,968 --> 00:13:13,467 The treat and the specialty of this is the house-made. 379 00:13:13,634 --> 00:13:15,667 I think what he's telling you here is you don't tell 380 00:13:15,834 --> 00:13:17,100 your story enough, because 381 00:13:17,267 --> 00:13:18,868 the flavor of the food is amazing. 382 00:13:19,033 --> 00:13:21,767 But nobody knows that you do all this work 383 00:13:21,934 --> 00:13:23,367 to make this simple sandwich, - Right. 384 00:13:23,534 --> 00:13:24,667 It's really good. 385 00:13:24,834 --> 00:13:25,767 Thank you. 386 00:13:27,200 --> 00:13:28,367 I got the sangwich. 387 00:13:28,534 --> 00:13:29,767 I love that whole pulled meat thing. 388 00:13:29,934 --> 00:13:30,901 - The pulled meat thing? - Yeah, yeah. 389 00:13:31,067 --> 00:13:32,233 It's pretty special. 390 00:13:32,234 --> 00:13:33,968 Flavors are definitely different to what I'm used to. 391 00:13:34,133 --> 00:13:35,366 Irvine's family. 392 00:13:35,367 --> 00:13:38,300 Is this a normal thing that you would find in Australia, 393 00:13:38,467 --> 00:13:40,601 a butcher shop and a restaurant at the same place? 394 00:13:40,767 --> 00:13:41,667 - No. - 100% no. 395 00:13:41,834 --> 00:13:43,167 - No. - How about goat cheese? 396 00:13:43,334 --> 00:13:44,567 Yes, we love goat cheese. 397 00:13:44,734 --> 00:13:47,501 - Do they make any cheese from kangaroos? - No. 398 00:13:47,667 --> 00:13:49,901 - Can you milk a kangaroo? - Not safely. 399 00:13:50,067 --> 00:13:52,000 Give me one bread pudding for 104. 400 00:13:52,167 --> 00:13:54,100 What they put together here is so authentic 401 00:13:54,267 --> 00:13:55,501 and such high-quality. 402 00:13:55,667 --> 00:13:57,567 I gotta tell you, I was a little scared walking in. 403 00:13:57,734 --> 00:13:59,901 Because you bring me to a place with a vending machine. 404 00:14:00,133 --> 00:14:01,667 It's called Boozy Pig. You're right. 405 00:14:01,834 --> 00:14:03,367 I would be a little freaked out too. 406 00:14:03,534 --> 00:14:04,567 You made me a believer. 407 00:14:04,734 --> 00:14:06,567 Well, you made me a believer, not him. 408 00:14:06,734 --> 00:14:07,601 - Well done, Chef. - Thanks. 409 00:14:11,000 --> 00:14:13,567 Up next, a father-son's Vietnamese joint 410 00:14:13,734 --> 00:14:14,868 in Rogers, Arkansas. 411 00:14:15,033 --> 00:14:16,868 It's delicious, man. It really is. 412 00:14:17,033 --> 00:14:19,801 Where I get to take on pho's biggest challenger. 413 00:14:19,968 --> 00:14:22,801 It does look like pho gone wild. "Pho-get" about it. 414 00:14:31,067 --> 00:14:32,566 2 All right, I made it here early. 415 00:14:32,567 --> 00:14:34,868 I'm telling you, there's gonna be a line at this place any minute. 416 00:14:35,033 --> 00:14:37,868 So I'm here to check out a joint in Rogers, Arkansas. 417 00:14:38,033 --> 00:14:39,567 Today is their ten-year anniversary. 418 00:14:39,734 --> 00:14:42,167 This family-run joint, man, they've got a great story. 419 00:14:42,334 --> 00:14:44,567 The dad retired from his business, brought his sons 420 00:14:44,734 --> 00:14:46,467 back from their businesses, and decided to open up 421 00:14:46,634 --> 00:14:47,767 this family restaurant. 422 00:14:47,934 --> 00:14:49,467 Really wanted to have a legacy for his kids. 423 00:14:49,634 --> 00:14:51,701 And they're doing Vietnamese street food. 424 00:14:51,868 --> 00:14:53,767 And I'll tell you what, ten-year anniversary is happening. 425 00:14:53,934 --> 00:14:55,901 Place is gonna get packed. I'm here first. 426 00:14:56,067 --> 00:14:57,000 This is Saiwok. 427 00:14:58,767 --> 00:15:00,701 Bubba large for table three. 428 00:15:00,868 --> 00:15:03,000 Get over here, Guy, and try some of this food. 429 00:15:03,167 --> 00:15:04,167 Dude, it's so good. 430 00:15:04,334 --> 00:15:05,767 Pork belly fries for Jordy. 431 00:15:05,934 --> 00:15:08,000 The best Vietnamese food I've had outside of LA. 432 00:15:08,167 --> 00:15:10,868 - Really? - It's always good when food can be both familiar 433 00:15:11,033 --> 00:15:13,100 and new at the same time. - It's a special place. 434 00:15:13,267 --> 00:15:14,566 - You can just feel it when you're here. - OK. 435 00:15:14,567 --> 00:15:18,067 And timing was everything for Bryan Nguyen, because for him, 436 00:15:18,234 --> 00:15:21,567 closing the door on one career was the perfect window to bring 437 00:15:21,734 --> 00:15:23,667 his sons, Vuong and Van, back home 438 00:15:23,834 --> 00:15:25,000 to start a new adventure. 439 00:15:26,067 --> 00:15:27,567 He was like, "Hey, I'm about to retire. 440 00:15:27,734 --> 00:15:29,501 "I wanted to invest in our family. 441 00:15:29,667 --> 00:15:30,666 Let's open a restaurant." 442 00:15:30,667 --> 00:15:31,901 That's what you did with all your savings? 443 00:15:32,067 --> 00:15:33,000 Yeah. 444 00:15:35,000 --> 00:15:36,099 Pretty big commitment. 445 00:15:36,100 --> 00:15:38,567 I told my dad, we gotta do your traditional side, 446 00:15:38,734 --> 00:15:40,968 but also keep elevating their palate. 447 00:15:41,133 --> 00:15:43,367 I got the crispy pork imperial with our nuoc cham sauce. 448 00:15:43,534 --> 00:15:45,200 The imperial rolls are really, really good. 449 00:15:45,367 --> 00:15:47,400 You dip it into this sweet sauce. 450 00:15:47,567 --> 00:15:49,267 It's like a little flavor bomb. 451 00:15:49,434 --> 00:15:51,400 So this is our imperial egg rolls. 452 00:15:51,567 --> 00:15:53,801 Carrot, cabbage, a little salt. 453 00:15:53,968 --> 00:15:55,200 - Give it a little massage. - Yes. 454 00:15:55,367 --> 00:15:57,901 We're gonna let it sit for at least an hour. 455 00:15:58,067 --> 00:15:59,801 So this one's had a chance to sweat. 456 00:15:59,968 --> 00:16:01,167 Put it in the cheesecloth. 457 00:16:01,334 --> 00:16:02,467 - I'm gonna wring it out. - Got it. 458 00:16:02,634 --> 00:16:04,567 This is what my dad was passed on from his mom. 459 00:16:04,734 --> 00:16:05,767 - Rice noodle? - Bean thread. 460 00:16:05,934 --> 00:16:07,267 Onions. Green onions. 461 00:16:07,434 --> 00:16:09,000 The sugar in. Potato starch. 462 00:16:09,167 --> 00:16:10,467 Black pepper. Minced garlic. 463 00:16:10,634 --> 00:16:11,667 - Granulated garlic? - Yes. 464 00:16:11,834 --> 00:16:12,900 The oyster sauce. 465 00:16:12,901 --> 00:16:14,968 The egg works as a binder to hold it together. 466 00:16:15,133 --> 00:16:17,067 Put the pork in. Massage it one more time. 467 00:16:17,234 --> 00:16:19,300 - Let it rest overnight is best. - OK. 468 00:16:19,467 --> 00:16:21,200 We're gonna make our nuoc cham sauce. 469 00:16:21,367 --> 00:16:23,868 Start off with sugar, water, fish sauce. 470 00:16:24,033 --> 00:16:25,901 - White vinegar. - Lime juice. 471 00:16:26,067 --> 00:16:27,367 Sambal. Minced garlic. 472 00:16:27,534 --> 00:16:28,567 And as long as the sugar dissolves, 473 00:16:28,734 --> 00:16:30,066 we're in good shape. - That's right. 474 00:16:30,067 --> 00:16:31,667 And what kind of wrapper are we gonna be putting this in? 475 00:16:31,834 --> 00:16:34,267 Spring roll. Place it right in the bottom. 476 00:16:34,434 --> 00:16:36,701 - Pull it back just to get that press. - Right. 477 00:16:36,868 --> 00:16:37,868 'Cause if it's not locked in 478 00:16:38,033 --> 00:16:39,400 and that thing explodes in that fryer. 479 00:16:39,567 --> 00:16:42,267 A little bit of the yolk just to lock it in. 480 00:16:42,434 --> 00:16:44,000 - We're gonna deep fry it? - Yes, 375. 481 00:16:44,167 --> 00:16:46,067 You ready? They're gonna be piping hot. 482 00:16:46,234 --> 00:16:48,567 Serve it with a bed of spring mix, some cabbage, 483 00:16:48,734 --> 00:16:49,767 and pickled veggies. 484 00:16:49,934 --> 00:16:51,400 And here's our nuoc cham that comes with it. 485 00:16:55,067 --> 00:16:57,968 I'm hearing like flutes and magical sounds right now, 486 00:16:58,133 --> 00:16:59,767 like the orchestra in Flavortown. 487 00:17:01,701 --> 00:17:03,567 The ingredients do all the talking inside of there. 488 00:17:03,734 --> 00:17:05,801 The right amount of pork. It's not super heavy. 489 00:17:05,968 --> 00:17:07,400 The nuoc cham is delicious. 490 00:17:07,567 --> 00:17:09,100 It's got enough punch, enough acid. 491 00:17:10,167 --> 00:17:11,767 And I love the lettuce piece to it. 492 00:17:11,934 --> 00:17:14,167 I like the fresh, a little bit of the fried, like that 493 00:17:14,334 --> 00:17:15,767 juxtaposed hot and cold. 494 00:17:16,767 --> 00:17:17,767 You come to Saiwok, 495 00:17:17,934 --> 00:17:19,501 first thing you better get, that's the bomb. 496 00:17:21,300 --> 00:17:22,901 And the imperials are coming out. 497 00:17:23,067 --> 00:17:24,601 - What do you think? - I think it's really delicious. 498 00:17:24,767 --> 00:17:26,901 The sauce is good. They are super crispy. 499 00:17:27,067 --> 00:17:29,567 You can hear that when you bite into it. 500 00:17:29,734 --> 00:17:30,801 They're outstanding. 501 00:17:30,968 --> 00:17:32,567 Authentic fresh ingredients. 502 00:17:32,734 --> 00:17:34,067 Makes all the difference in the world. 503 00:17:34,234 --> 00:17:35,501 How many do you think you could put down? 504 00:17:35,667 --> 00:17:37,467 - Two dozen, easily. - All right, come on. 505 00:17:37,634 --> 00:17:38,767 Two char siu pork. 506 00:17:38,934 --> 00:17:39,900 The great thing is, is you're 507 00:17:39,901 --> 00:17:41,767 coming into an Asian street food joint. 508 00:17:41,934 --> 00:17:43,000 You're getting a little mix of everything. 509 00:17:43,167 --> 00:17:44,667 I mean, you got french fries and a fried egg. 510 00:17:44,834 --> 00:17:47,000 And a fried egg. Your favorite. 511 00:17:47,167 --> 00:17:49,501 I like the brisket banh mi, and they give you a little cup 512 00:17:49,667 --> 00:17:51,367 of the pho to dip it in. - What do you normally have? 513 00:17:51,534 --> 00:17:55,667 - I usually have the pho beef. - Bun bo hue large for Patrick. 514 00:17:55,834 --> 00:17:57,868 My favorite thing, honestly, is the bun bo hue. 515 00:17:58,033 --> 00:18:00,501 It's got brisket in there. It's got some pork. 516 00:18:00,667 --> 00:18:03,267 And you get a little basket of herbs and bean sprouts to put 517 00:18:03,434 --> 00:18:05,501 on top of it. It's kind of a showstopper. 518 00:18:05,667 --> 00:18:08,400 People have a battle between if you're a pho person 519 00:18:08,567 --> 00:18:09,801 or you're a bun bo hue person. 520 00:18:09,968 --> 00:18:11,167 Bun bo hue way is 521 00:18:11,334 --> 00:18:14,000 spicier and more... - Aromatic. 522 00:18:14,167 --> 00:18:15,400 We're going to just make the stock. 523 00:18:15,567 --> 00:18:17,467 - Put the brisket in first. - Just boiling water? 524 00:18:17,634 --> 00:18:18,868 Yes. Add in shank. 525 00:18:19,033 --> 00:18:20,067 Boil for two hours. 526 00:18:20,234 --> 00:18:21,501 Pull the meat out so we can chill it. 527 00:18:21,667 --> 00:18:23,901 Slice and hold it for service. 528 00:18:24,067 --> 00:18:26,701 Now we're going to sauté some aromatics. 529 00:18:26,868 --> 00:18:29,400 Some oil, onions, garlic, a chili spice. 530 00:18:29,567 --> 00:18:31,000 Wait, wait, wait, wait. Package? 531 00:18:31,167 --> 00:18:32,801 Yeah. Has the best ingredients. 532 00:18:32,968 --> 00:18:37,467 Paprika, onions, ginger, chili. Transfer it into the pot. 533 00:18:37,634 --> 00:18:39,300 Bun bo hue seasoning. Rock sugar. 534 00:18:39,467 --> 00:18:40,868 Just regular white sugar? OK. 535 00:18:41,033 --> 00:18:43,267 The lemongrass. Fermented shrimp paste. 536 00:18:43,434 --> 00:18:45,000 - Oh. - Go for two hours. 537 00:18:45,167 --> 00:18:46,233 We're not gonna strain. 538 00:18:46,234 --> 00:18:48,100 I'm getting the lemongrass with the plastic bag 539 00:18:48,267 --> 00:18:49,167 tied around it? - Yes. 540 00:18:49,334 --> 00:18:50,767 You got to have great ladle work. 541 00:18:50,934 --> 00:18:51,801 When in Rome. 542 00:18:51,968 --> 00:18:54,300 We're going to sauté the brisket. 543 00:18:54,467 --> 00:18:56,801 - Oil, garlic, sugar. - Fish sauce. 544 00:18:56,968 --> 00:18:58,167 And Oriental spice. 545 00:18:58,334 --> 00:19:00,100 What are we doing with the gloves? 546 00:19:00,267 --> 00:19:02,968 I'm not wearing them. Just telling you right now. 547 00:19:03,133 --> 00:19:06,100 Add in the meat. Gotta go in with our hands. 548 00:19:06,267 --> 00:19:07,367 You're giving it a little massage. 549 00:19:07,534 --> 00:19:08,801 Yes. Turn the heat up. 550 00:19:08,968 --> 00:19:11,701 Finish the cooking. Kill the heat and chill it. 551 00:19:11,868 --> 00:19:13,667 There is so much I do not understand. 552 00:19:13,834 --> 00:19:15,667 Now we're gonna create your bowl. 553 00:19:15,834 --> 00:19:17,400 - Thick vermicelli noodle. - Rice or wheat noodle? 554 00:19:17,567 --> 00:19:18,567 We stick to rice. 555 00:19:18,734 --> 00:19:19,667 Some of that meat that we just-- 556 00:19:19,834 --> 00:19:20,967 Now that's not even hot. 557 00:19:20,968 --> 00:19:22,667 So we're gonna go in with the shank, some cha lua. 558 00:19:22,834 --> 00:19:25,367 It's just like a pork sausage, pork bologna. 559 00:19:25,534 --> 00:19:26,767 - Got it. - Yellow onions on top. 560 00:19:26,934 --> 00:19:28,167 - White part of the scallion. - Yes. 561 00:19:28,334 --> 00:19:29,601 And then the green part of the scallion. 562 00:19:29,767 --> 00:19:31,200 - Get this hot broth. - Oh boy. 563 00:19:31,367 --> 00:19:33,968 It does look like pho gone wild. "Pho-get" about it. 564 00:19:34,133 --> 00:19:35,601 More of the green just for color. 565 00:19:35,767 --> 00:19:37,767 You can put Thai basil, put lime in there, 566 00:19:37,934 --> 00:19:40,100 cilantro, jalapeño, bean sprout. 567 00:19:40,267 --> 00:19:41,400 I live dangerously. 568 00:19:43,901 --> 00:19:45,501 The bun bo hue is the way to go. 569 00:19:45,667 --> 00:19:46,968 There's a lot of flavors going on here. 570 00:19:48,167 --> 00:19:49,467 A little bit of heat right off the bat. 571 00:19:50,601 --> 00:19:51,901 I love the fresh veggies in it. 572 00:19:53,868 --> 00:19:56,767 A lot of different textures from the shank to the brisket 573 00:19:56,934 --> 00:19:59,000 to the crazy pork bologna thing. 574 00:19:59,167 --> 00:20:01,100 When you are able to pick it up and slurp it, 575 00:20:01,267 --> 00:20:04,000 it's a sign of respect. - It's delicious, man. 576 00:20:04,167 --> 00:20:05,367 - It really is. - Thank you. 577 00:20:06,267 --> 00:20:08,467 - I got the bun bo hue. - The broth is fantastic. 578 00:20:08,634 --> 00:20:10,868 - The noodles are really tender. - I see a little sweat. 579 00:20:11,033 --> 00:20:12,099 Yeah, do you see the sweat? 580 00:20:12,100 --> 00:20:13,467 And then you have to put all this in here, sir. 581 00:20:13,634 --> 00:20:14,901 - That goes in there, too? - There you go. 582 00:20:15,067 --> 00:20:17,100 - I'm here to help. - ... 583 00:20:17,267 --> 00:20:18,467 Saiwok is a place that 584 00:20:18,634 --> 00:20:20,167 you should come and try out for sure. 585 00:20:20,334 --> 00:20:21,868 You're gonna come back all the time. 586 00:20:22,033 --> 00:20:24,100 Not only is the food great, the story is great. 587 00:20:24,267 --> 00:20:26,067 Your parents are brave coming to this country, 588 00:20:26,234 --> 00:20:27,300 working all those years. 589 00:20:27,467 --> 00:20:28,868 And I have nothing but respect. 590 00:20:29,033 --> 00:20:31,167 When you have that much heart and energy and passion 591 00:20:31,334 --> 00:20:32,667 and appreciation for what you do, 592 00:20:32,834 --> 00:20:33,867 it comes out in the food. 593 00:20:33,868 --> 00:20:35,367 Congratulations on the ten-year anniversary. 594 00:20:35,534 --> 00:20:37,467 Good luck to you, man. Thanks for having me. 595 00:20:37,634 --> 00:20:38,968 Bryan, peace out, dawg. 596 00:20:40,868 --> 00:20:43,267 So that's it for this trip, but don't worry, there's plenty 597 00:20:43,434 --> 00:20:45,801 more Triple D joints all over the country. 598 00:20:45,968 --> 00:20:47,467 I'll be looking for you next week on 599 00:20:47,634 --> 00:20:49,901 "Diners, Drive-Ins, and Dives." 600 00:20:52,367 --> 00:20:53,367 Don't worry about this. 601 00:20:55,701 --> 00:20:57,067 We're fine. Nothing to look at here. 602 00:20:58,467 --> 00:21:00,100 Everything's OK.