1 00:00:01,001 --> 00:00:02,101 You know, people are asking me all the time, 2 00:00:02,103 --> 00:00:03,736 "Hey, Guy, that one joint you checked out 3 00:00:03,837 --> 00:00:06,538 in that one city when you were doing Triple-D, how they doing?" 4 00:00:06,640 --> 00:00:08,307 You know, I don't know, we should check it out. 5 00:00:10,611 --> 00:00:13,512 Over the years, I've seen and tasted it all 6 00:00:13,514 --> 00:00:15,414 This is ridiculous, dude. 7 00:00:15,416 --> 00:00:17,649 But it turns out, it was only the beginning, 8 00:00:17,751 --> 00:00:19,918 'cause Triple-D joints have been blowing up 9 00:00:19,920 --> 00:00:21,820 and we're going back to see what's cooking, 10 00:00:23,157 --> 00:00:24,223 like on this trip. 11 00:00:24,725 --> 00:00:25,758 Breakfast... 12 00:00:25,760 --> 00:00:27,593 [woman] Porchetta egg and cheese, in the window. 13 00:00:27,595 --> 00:00:29,161 [Guy] ...lunch... 14 00:00:29,163 --> 00:00:31,130 -Do you like yours dipped, drowned or dry? -[Guy] I'll take it dipped. 15 00:00:31,132 --> 00:00:32,064 ...dinner... 16 00:00:32,066 --> 00:00:33,499 -That's fresh and funky, dude. -Oh, yeah. 17 00:00:33,501 --> 00:00:34,500 ...and drinks. 18 00:00:34,502 --> 00:00:35,801 Chocolate martini. 19 00:00:35,803 --> 00:00:37,703 Can you bring some more over here? 20 00:00:37,705 --> 00:00:41,240 [Guy] Gyro meat, any way you want it, in Columbus, Ohio. 21 00:00:41,341 --> 00:00:44,243 Tell me that this is gonna be available in my frozen food selection. 22 00:00:44,311 --> 00:00:46,177 Two gyro rolls, up! 23 00:00:46,179 --> 00:00:49,915 [Guy] Creative cocktails and a jam and turkey burger in Edison, New Jersey. 24 00:00:50,217 --> 00:00:51,517 Mmm! 25 00:00:51,519 --> 00:00:54,019 And in Lansing, Michigan, rocking and rolling... 26 00:00:54,021 --> 00:00:56,255 All right, 300 in one hour, I'll be back. 27 00:00:56,323 --> 00:00:58,223 ...Middle Eastern must-haves 28 00:00:58,225 --> 00:00:59,425 Chicken shawarma. 29 00:00:59,427 --> 00:01:00,592 Is that how you do it? 30 00:01:00,594 --> 00:01:02,761 Wow, that's good, bro. 31 00:01:02,863 --> 00:01:07,132 Familiar faces, new places and more off-the-hook flavor 32 00:01:07,234 --> 00:01:08,800 This is Triple-D Nation. 33 00:01:14,508 --> 00:01:18,210 So I live in Northern California, but I was born here in Columbus, Ohio. 34 00:01:18,212 --> 00:01:20,045 And I'm here to check out a joint that's owned 35 00:01:20,114 --> 00:01:22,247 by two Greek dudes that are from Chicago. 36 00:01:22,349 --> 00:01:23,615 Wait a second, that confuse you yet? 37 00:01:23,617 --> 00:01:24,349 Don't worry about it. 38 00:01:24,919 --> 00:01:25,984 Beef is coming up. 39 00:01:25,986 --> 00:01:27,319 [Guy] And considering how much traffic 40 00:01:27,321 --> 00:01:30,923 these guys have got since I was there in 2017, 41 00:01:30,925 --> 00:01:33,292 there's still nothing to worry about. 42 00:01:33,294 --> 00:01:34,760 You looking for some real-deal gyro? 43 00:01:34,862 --> 00:01:36,829 It's right here, at Loops, just good food. 44 00:01:39,166 --> 00:01:41,400 I got a meatball sub for Pete. 45 00:01:41,402 --> 00:01:43,535 It's Chicago with, like, a hint of Greek. 46 00:01:43,604 --> 00:01:45,037 Two gyro rolls, up! 47 00:01:45,139 --> 00:01:46,472 I just really like it. 48 00:01:46,507 --> 00:01:48,507 Absolutely the best sandwiches in town. 49 00:01:48,509 --> 00:01:51,043 By far, the best gyros in town. My favorite. 50 00:01:51,045 --> 00:01:52,611 Fetafire chicken and fries. 51 00:01:52,613 --> 00:01:54,546 I've been coming here for, like, eight or nine years 52 00:01:54,648 --> 00:01:57,616 and to see these guys on Triple-D, it's something they deserve. 53 00:01:57,618 --> 00:02:01,720 [Guy] And they still do, because brothers Jim and Andrew Constantinides 54 00:02:01,722 --> 00:02:04,323 are serving up the meals they miss the most 55 00:02:04,325 --> 00:02:06,758 from their hometown of Chicago. 56 00:02:06,794 --> 00:02:09,328 Growing up, going downtown, you'd find the place 57 00:02:09,330 --> 00:02:11,830 that had the best chicken or the best gyro. 58 00:02:11,832 --> 00:02:13,799 So when we were coming up with the menu, we're, like, 59 00:02:13,801 --> 00:02:14,966 "These are the things we're gonna do--" 60 00:02:14,968 --> 00:02:16,902 -We'll take the best from this one. -Exactly. 61 00:02:16,904 --> 00:02:18,237 -The best from that one. -[Andrew] Exactly right. 62 00:02:19,840 --> 00:02:20,706 Awesome. 63 00:02:21,408 --> 00:02:22,608 [laughing] 64 00:02:22,610 --> 00:02:23,709 How long ago has it been? 65 00:02:23,711 --> 00:02:24,810 Four years. 66 00:02:24,812 --> 00:02:27,312 -It seems like 14 years. -It does. 67 00:02:27,314 --> 00:02:29,515 I tell you, the Italian beef, I still talk... 68 00:02:29,517 --> 00:02:31,116 It's one of my favorite things. 69 00:02:31,118 --> 00:02:33,519 We thrive on that, it's probably our biggest seller right now. 70 00:02:33,521 --> 00:02:36,054 Italian beef, extra hot. 71 00:02:36,156 --> 00:02:37,756 So let's talk about breaking down Italian beef. 72 00:02:37,858 --> 00:02:40,359 Trimmed eye of the round, great piece of meat to work with. 73 00:02:40,427 --> 00:02:41,960 We have to make our dry rub. 74 00:02:41,962 --> 00:02:46,098 We start with onion powder, garlic powder, oregano, basil, salt 75 00:02:46,100 --> 00:02:47,933 -and last, but not least, pepper. -Okay. 76 00:02:47,935 --> 00:02:50,636 [Andrew] Put the beef into the pan with some stock, 77 00:02:50,704 --> 00:02:52,103 season the beef heavily, 78 00:02:52,105 --> 00:02:54,606 take another quart, 'cause you want some more juice in there. 79 00:02:54,608 --> 00:02:57,309 So we're going to roast and steam this at the same time? 80 00:02:57,311 --> 00:02:58,109 [Andrew] Exactly right. 81 00:02:59,446 --> 00:03:00,712 Just a little over medium rare. 82 00:03:00,714 --> 00:03:02,247 Just a little over medium rare. 83 00:03:02,249 --> 00:03:04,349 -[Guy] Bring it out, let it cool, slice it thin. -[Andrew] Correct. 84 00:03:04,451 --> 00:03:05,450 We toast our hoagie. 85 00:03:05,519 --> 00:03:07,452 Now, that's not a typical Chicago thing. 86 00:03:07,521 --> 00:03:09,021 No, it's not, we like to toast it, 87 00:03:09,023 --> 00:03:10,756 -because it just adds a little bit more flair. -I'm with you. 88 00:03:10,857 --> 00:03:12,558 Elevating the program. 89 00:03:12,626 --> 00:03:14,593 [Andrew] You take the beef and you just add into the au jus. 90 00:03:14,595 --> 00:03:15,861 Just to warm it up. 91 00:03:15,863 --> 00:03:17,763 [Andrew] The idea is not to stack it as one big clump. 92 00:03:17,831 --> 00:03:19,364 You wanna ribbon it when it goes inside. 93 00:03:19,433 --> 00:03:20,599 That's a good word, I like that. 94 00:03:20,601 --> 00:03:21,900 [Guy] Layer it up. 95 00:03:21,902 --> 00:03:23,936 Do you like yours dipped, drowned or dry? 96 00:03:23,938 --> 00:03:26,405 [Guy] I'll take it dipped. [exclaims] 97 00:03:26,407 --> 00:03:29,708 -Next up is, uh, giardiniera with the peppers. -[Guy] Okay. 98 00:03:29,710 --> 00:03:31,810 -The question is you like hot or mild? -Oh, I'm hot. 99 00:03:34,014 --> 00:03:36,315 -[Andrew] There's your Italian beef. -[Guy] Okay. 100 00:03:36,317 --> 00:03:39,051 Have to get a big breath. I'll be down for a while. 101 00:03:43,224 --> 00:03:45,324 That's so good. 102 00:03:45,326 --> 00:03:49,728 The meat cut perfectly thin, light and delicate, right amount of jus. 103 00:03:49,730 --> 00:03:51,129 The bun doesn't die. 104 00:03:51,131 --> 00:03:53,198 I think the toasting thing is what everybody 105 00:03:53,200 --> 00:03:54,633 in Chicago should be learning from. 106 00:03:54,735 --> 00:03:58,036 That right there is exactly what it tastes like in Chicago. 107 00:03:58,105 --> 00:03:59,805 -We're not in Chicago, are we? -No. 108 00:03:59,807 --> 00:04:01,940 Typically you have to go to Chicago to really get it, 109 00:04:02,009 --> 00:04:06,111 but you guys did, in my opinion, the best Ohio version... 110 00:04:06,113 --> 00:04:09,114 -I mean, it's a legit version, it is what Italian beef is. -It is, it is. 111 00:04:09,116 --> 00:04:10,749 -It just happened to be in Ohio, right? -Well, yeah. 112 00:04:12,119 --> 00:04:13,185 What's this monster? 113 00:04:13,253 --> 00:04:15,821 That is our meatball sub, we make that from scratch. 114 00:04:15,823 --> 00:04:18,657 We start with our ground meat, browned and ready to go. 115 00:04:18,759 --> 00:04:22,060 Next we use an Italian sausage, some pureed onion, 116 00:04:22,129 --> 00:04:26,398 bread crumbs, we also use two eggs Greek olive oil, 117 00:04:26,400 --> 00:04:31,303 salt, onion powder, oregano, basil, garlic powder 118 00:04:31,305 --> 00:04:32,804 and last, but not least, we use pepper. 119 00:04:35,509 --> 00:04:36,708 Now we start to ball them. 120 00:04:38,646 --> 00:04:40,512 We throw them in the oven at 375. 121 00:04:42,816 --> 00:04:44,349 Now we're gonna make our marinara. 122 00:04:44,417 --> 00:04:46,918 We're gonna start with our crushed tomatoes that go right into the pot. 123 00:04:48,622 --> 00:04:55,627 Add our salt, basil, garlic powder, black pepper, Greek oregano, 124 00:04:55,629 --> 00:04:59,164 some sugar and last, but not least, we're gonna add a bit more Greek olive oil. 125 00:05:02,436 --> 00:05:04,736 Marinara on the grill. 126 00:05:04,838 --> 00:05:06,905 We take our meatballs, place them right on top. 127 00:05:08,642 --> 00:05:09,941 We give it a bit of a steam. 128 00:05:11,045 --> 00:05:12,611 After that, we add our provolone cheese. 129 00:05:14,648 --> 00:05:15,747 Hoagie goes on the grill. 130 00:05:20,154 --> 00:05:22,321 We hit it with a little bit of parm. 131 00:05:22,323 --> 00:05:24,056 And there's Loops, the meatball sandwich. 132 00:05:26,126 --> 00:05:27,859 Just a traditional, Greek meatball. 133 00:05:27,928 --> 00:05:30,562 Really nice and light, not heavy and dense. 134 00:05:30,597 --> 00:05:35,701 That meatball is extremely tender, not bready, not over the top, delicious. 135 00:05:35,703 --> 00:05:38,036 Nice and hearty, sticks to your ribs, it's awesome. 136 00:05:38,038 --> 00:05:40,005 Mmm. That's delicious, by the way. 137 00:05:41,241 --> 00:05:43,942 But hold on to your spit, because these guys 138 00:05:44,077 --> 00:05:46,712 have a few more surprises to unwrap. 139 00:05:46,714 --> 00:05:49,548 -[Andrew] Ready? -Oh, gosh, I can't wait. 140 00:05:49,649 --> 00:05:50,749 Can we go to commercial? 141 00:05:55,055 --> 00:05:56,755 All right, gentlemen, let's rock and roll. 142 00:05:56,857 --> 00:05:59,825 Welcome back, we're hanging out at the Loop in Columbus, Ohio. 143 00:05:59,827 --> 00:06:01,126 I need a beef with hot. 144 00:06:01,128 --> 00:06:02,760 The menu's a little eclectic. 145 00:06:02,762 --> 00:06:05,030 You're looking at Chicago fo and you're looking at Greek food, 146 00:06:05,032 --> 00:06:07,399 so it's kind of a combinatio of the two. 147 00:06:07,401 --> 00:06:10,502 Chicago is, without question, one of my favorite food towns. 148 00:06:10,504 --> 00:06:11,636 Where'd the Greek influence come in? 149 00:06:12,239 --> 00:06:14,306 Well. [scoffs] 150 00:06:14,308 --> 00:06:15,741 Come on, bro, gimme. Gimme, gimme, gimme. 151 00:06:15,842 --> 00:06:17,242 Coming, coming, man. 152 00:06:17,311 --> 00:06:19,945 Andy and Jim, they just know everyone here. 153 00:06:20,013 --> 00:06:21,947 When you walk through the door, they already know what you want. 154 00:06:22,015 --> 00:06:23,515 And they always know that I want my gyro. 155 00:06:23,517 --> 00:06:24,716 You get them every single time. 156 00:06:24,718 --> 00:06:26,451 -Are you gonna try something else some day? -No. 157 00:06:26,520 --> 00:06:29,621 This is an authentic Greek gyro, the way they do it in Greece. 158 00:06:29,623 --> 00:06:33,325 So, trim it up, freeze it up, slice it thin, season it and build a spit. 159 00:06:33,327 --> 00:06:34,792 Let's see it. 160 00:06:34,794 --> 00:06:39,231 Start with garlic powder, basil, oregano, paprika, onion powder, 161 00:06:39,233 --> 00:06:40,899 salt and, of course, some pepper. 162 00:06:40,901 --> 00:06:42,100 -[Guy] Okay. -[Andrew] Mix it up. 163 00:06:42,102 --> 00:06:43,601 Spreading it on top of the meat. 164 00:06:43,603 --> 00:06:45,937 Another layer, so it gets the seasoning from the top and the bottom. 165 00:06:46,006 --> 00:06:47,639 -[Andrew] Exactly. -Let this set overnight. 166 00:06:47,741 --> 00:06:49,107 Let the flavors work all the way through it. 167 00:06:49,109 --> 00:06:51,042 -Then we'll throw it on the spit? -[Andrew] Correct. 168 00:06:52,012 --> 00:06:53,812 What, do you get your hoof on there 169 00:06:53,814 --> 00:06:55,313 -and you hold that with one leg and... -No. 170 00:06:55,315 --> 00:06:56,948 ...then you start stacking? 171 00:06:56,950 --> 00:06:58,950 Somebody will hold this, somebody will slice it, somebody will stack it. 172 00:06:59,052 --> 00:07:01,787 You have to interrupt somebody's job to have them hold it? 173 00:07:01,789 --> 00:07:04,823 Well, there are a lot of overpaid people here, so it's usually not a problem. 174 00:07:06,960 --> 00:07:08,627 -Start stacking, homes. -Like I said. 175 00:07:08,629 --> 00:07:10,962 -A lot of overpaid people... [laughs] -Overpaid people. 176 00:07:12,266 --> 00:07:14,332 There's a lot of smack talking goes on between you. 177 00:07:14,434 --> 00:07:16,301 I should apologize for some of the comments that I-- 178 00:07:16,303 --> 00:07:18,036 Hey, if you hadn't done what you were doing, 179 00:07:18,138 --> 00:07:20,038 -the show wouldn't have been as great as it was. -Thank you. 180 00:07:21,442 --> 00:07:22,741 [Guy] All right, so you load this thing up. 181 00:07:23,310 --> 00:07:24,810 But you gotta have this. 182 00:07:24,812 --> 00:07:26,344 [Guy] Oh, that's the key. 183 00:07:26,446 --> 00:07:27,512 [Andrew] Throw it on the rotisserie, 184 00:07:27,514 --> 00:07:29,314 about 30 minutes after it's running hot, 185 00:07:29,316 --> 00:07:30,749 you'll be able to shave it off the sides. 186 00:07:31,618 --> 00:07:33,118 [Guy] What is that thing? 187 00:07:33,120 --> 00:07:34,820 The most expensive knife I've ever owned. 188 00:07:34,822 --> 00:07:36,721 If you drop it, I fire you. 189 00:07:36,723 --> 00:07:37,989 Don't have to worry about dropping it, 190 00:07:37,991 --> 00:07:40,425 I'm gonna drop it in the glove compartment of my car. 191 00:07:40,427 --> 00:07:42,060 Dude, that is legit. 192 00:07:42,062 --> 00:07:43,061 Start with the pita. 193 00:07:43,063 --> 00:07:43,995 Little bit of meat. 194 00:07:45,632 --> 00:07:47,065 You gotta have a little Greek tzatziki. 195 00:07:48,936 --> 00:07:49,701 And that's your Titan. 196 00:07:53,207 --> 00:07:55,507 Wow, incredible crust. 197 00:07:55,509 --> 00:07:57,142 But tender, outstanding. 198 00:07:57,244 --> 00:07:59,144 I might like that more than the Italian beef. 199 00:07:59,246 --> 00:08:00,345 Don't ever come eat one of these. 200 00:08:00,714 --> 00:08:02,213 [laughs] 201 00:08:02,215 --> 00:08:04,716 You will be disappointed if you eat one anywhere else after that. 202 00:08:04,718 --> 00:08:06,751 What happened after Triple-D was there? 203 00:08:06,853 --> 00:08:07,953 Coming up, coming up, coming up. 204 00:08:08,822 --> 00:08:10,622 [laughs] It got crazy. 205 00:08:10,624 --> 00:08:12,958 I was actually here the day after it aired. 206 00:08:13,026 --> 00:08:14,326 There was a line out the doo 207 00:08:14,328 --> 00:08:16,628 Whenever I come in, there's always a crowd. 208 00:08:16,630 --> 00:08:18,129 People coming in, lining up. 209 00:08:18,131 --> 00:08:19,831 When we first started doing the Titan, 210 00:08:19,833 --> 00:08:22,100 we would probably do around 25 pounds a week. 211 00:08:22,102 --> 00:08:24,736 Once the show aired, we more than tripled it. 212 00:08:24,805 --> 00:08:27,038 We've been very happy, we have the two food trucks, 213 00:08:27,140 --> 00:08:28,707 we're doing a lot of things with Ohio State Stadium. 214 00:08:30,511 --> 00:08:32,410 This is something that we're the most excited about. 215 00:08:33,413 --> 00:08:34,913 It's called Loops Gyro Roll. 216 00:08:34,915 --> 00:08:36,815 And this is a spicy version of it. 217 00:08:36,817 --> 00:08:40,519 -What is in it? -[Andrew] Gyro, a blend of cheeses and spices. 218 00:08:41,722 --> 00:08:42,954 Spicy gyro rolls. 219 00:08:43,056 --> 00:08:46,358 The gyro roll is more so an eggroll wrapper. 220 00:08:46,426 --> 00:08:48,827 He stuffs gyro in there and feta. 221 00:08:48,829 --> 00:08:51,363 [Andrew] It's wrapped in that wonton and deep-frie 222 00:08:53,433 --> 00:08:55,233 Served with our spicy tzatziki sauce. 223 00:08:55,335 --> 00:08:58,036 I got an order of spicy gyros. 224 00:08:58,038 --> 00:09:00,205 Anything deep-fried is good, but these are just excellent 225 00:09:00,207 --> 00:09:02,641 with the feta cheese and tzatziki sauce. 226 00:09:02,709 --> 00:09:04,442 The gyro rolls, forget it, they're the best. 227 00:09:04,544 --> 00:09:06,711 -And we created these, it is original. -That is dynamite. 228 00:09:06,713 --> 00:09:08,213 -It is phenomenal. -Thank you. 229 00:09:08,215 --> 00:09:10,315 -And it's got good spice, so it's got good heat. -Oh, yeah. Yeah. 230 00:09:10,317 --> 00:09:13,118 Tell me that this is gonna be available in my frozen food selection. 231 00:09:13,120 --> 00:09:14,419 [Andrew] We would love it. 232 00:09:14,421 --> 00:09:16,454 Everybody's coming in for the gyro rolls. 233 00:09:16,523 --> 00:09:17,622 We'll come in here and grab, like, uh, 234 00:09:17,624 --> 00:09:19,024 one of the 10-packs of the gyro rolls, 235 00:09:19,026 --> 00:09:20,292 heat them up, watch a game at the house. 236 00:09:20,294 --> 00:09:21,960 They're portable, it's awesome. 237 00:09:24,064 --> 00:09:27,599 We just love coming in. This has been their true passion and it shows. 238 00:09:27,601 --> 00:09:28,500 Let's go, let's go! 239 00:09:28,502 --> 00:09:29,434 How is everything? 240 00:09:29,436 --> 00:09:31,703 Your energy and attitude is infectious. 241 00:09:31,705 --> 00:09:35,040 -The accents, you know, the thing and the... -The hands. 242 00:09:35,108 --> 00:09:36,240 And the hands. 243 00:09:36,242 --> 00:09:38,043 I like how both of you have talked the entire time 244 00:09:38,144 --> 00:09:39,811 with your hands in your pockets. 245 00:09:39,813 --> 00:09:41,613 -Are you guys getting a little softer now? -We're in Ohio. 246 00:09:41,615 --> 00:09:44,049 You guys might need to go back and get, like, a little Chicago infusion. 247 00:09:44,051 --> 00:09:45,717 -Maybe you're right, I think I do. -I think so. 248 00:09:45,719 --> 00:09:47,152 It's a great idea, actually. 249 00:09:47,253 --> 00:09:48,653 Nice to see you guys again. Thank you, brother. 250 00:09:48,722 --> 00:09:50,121 Thank you so much, we really appreciate it. 251 00:09:53,393 --> 00:09:55,961 [Guy] And coming up, a joint in New Jersey... 252 00:09:56,062 --> 00:09:58,964 -[woman] It's a diner with bling. -Diner with bling. 253 00:09:59,032 --> 00:10:00,398 ...serving everything for breakfast... 254 00:10:00,400 --> 00:10:02,033 That's an all-day sandwich for me. 255 00:10:02,035 --> 00:10:03,835 [Guy] ...to bacon-onion jam 256 00:10:03,937 --> 00:10:07,305 When you start something with those three words, you know it's gonna be good. 257 00:10:07,307 --> 00:10:08,539 I'll give it to you on that one. 258 00:10:12,112 --> 00:10:13,511 [Guy] When you're thinking late-night diner menu, 259 00:10:13,513 --> 00:10:15,714 you're usually thinking, like, pancakes or a burger. 260 00:10:15,716 --> 00:10:18,149 But in Edison, New Jersey, there's a place who's doing 261 00:10:18,218 --> 00:10:20,318 the late-night menu their own way. 262 00:10:20,320 --> 00:10:24,923 I hit this place up at the tail end of my 2008 New Jersey Diner Tour. 263 00:10:24,925 --> 00:10:26,424 -This is Jersey, baby. -Yeah. 264 00:10:26,426 --> 00:10:27,892 This is it. 265 00:10:27,894 --> 00:10:30,428 [Guy] But this place has got a scene any time of day. 266 00:10:30,430 --> 00:10:32,263 It's called the Skylark Diner. 267 00:10:35,435 --> 00:10:36,701 Enjoy. 268 00:10:36,703 --> 00:10:40,105 The Skylark is the place. This is a landmark in Jersey. 269 00:10:40,107 --> 00:10:43,041 We're super fans of Triple-D and to have him come somewhere 270 00:10:43,043 --> 00:10:46,778 that we've been going for this many years was really good to see. 271 00:10:46,846 --> 00:10:50,749 It has delicious food. I just love it so much. 272 00:10:50,784 --> 00:10:52,817 [Guy] And who wouldn't love a sleek looking diner 273 00:10:52,819 --> 00:10:56,021 serving scratch-made meals and fancy drinks? 274 00:10:56,023 --> 00:10:57,255 [both] Cheers. 275 00:10:57,257 --> 00:10:59,858 [Guy] Courtesy of Dan Caput and Chris Kakos. 276 00:11:01,261 --> 00:11:03,528 -Did it say Diner out front? -[in unison] Yeah. 277 00:11:03,530 --> 00:11:06,331 -[woman] It's diner with bling. -Diner with bling? 278 00:11:06,333 --> 00:11:07,265 -Yeah. -Bling. 279 00:11:07,333 --> 00:11:09,401 You have the diner, you have the bar. 280 00:11:09,403 --> 00:11:11,703 The atmosphere also adds to it. 281 00:11:11,705 --> 00:11:13,404 There really isn't too many diners like this. 282 00:11:13,406 --> 00:11:16,941 You can come get breakfast, lunch, dinner or even come late night, 283 00:11:16,943 --> 00:11:18,043 get a few drinks with friends. 284 00:11:18,712 --> 00:11:20,912 It's a bar in a diner. 285 00:11:20,914 --> 00:11:22,113 -[woman] Yeah. -[Guy] That make sense? 286 00:11:22,115 --> 00:11:23,014 Yes, it does. 287 00:11:24,918 --> 00:11:26,217 [Guy] Make me something interesting. 288 00:11:26,219 --> 00:11:29,854 How about, uh an orange martini and a chocolate martini? 289 00:11:29,923 --> 00:11:30,622 [Guy] Okay. 290 00:11:32,959 --> 00:11:34,059 [whistles] 291 00:11:34,160 --> 00:11:35,694 Chocolate martini. 292 00:11:35,696 --> 00:11:37,862 Oh, that's awesome. Can you bring some more over here? 293 00:11:39,433 --> 00:11:40,565 [Guy] Tell me about the orange one. 294 00:11:40,633 --> 00:11:42,600 The orange one is more refreshing. 295 00:11:43,203 --> 00:11:45,103 What is the, uh... 296 00:11:45,105 --> 00:11:46,504 -It's orange Tang. -That's Tang. 297 00:11:46,506 --> 00:11:49,107 -You take, uh, orange-flavored vodka. -[Guy] Okay. 298 00:11:49,109 --> 00:11:52,043 Peach schnapps, a splash of orange juice. 299 00:11:52,946 --> 00:11:53,912 Shake it. 300 00:11:55,348 --> 00:11:56,948 Put a little slice of orange. 301 00:11:57,718 --> 00:11:58,650 It's great. 302 00:11:59,486 --> 00:12:01,753 It's a really well-rounded place. 303 00:12:01,822 --> 00:12:04,289 You can hang out, have a meal, stay, have some drinks, 304 00:12:04,291 --> 00:12:05,156 have another meal. 305 00:12:05,258 --> 00:12:06,424 Can I get you guys a drink? 306 00:12:06,426 --> 00:12:08,860 We have a full bar, but being a scratch kitchen, 307 00:12:08,962 --> 00:12:14,032 we have a huge concentration on the food that we're creating each and every day. 308 00:12:14,034 --> 00:12:17,502 You can get breakfast all day, you can get dinner in the morning if you want. 309 00:12:17,504 --> 00:12:19,104 -Porchetta egg and cheese. -Thank you so much. 310 00:12:19,106 --> 00:12:20,238 [woman] Enjoy. 311 00:12:20,340 --> 00:12:23,308 It's that perfect breakfast/brunch sandwich. 312 00:12:23,310 --> 00:12:25,410 I got a porchetta for Table 1. 313 00:12:25,412 --> 00:12:27,846 We brine the pork belly for 24 hours. 314 00:12:27,947 --> 00:12:29,714 We season it with salt, pepper, 315 00:12:29,716 --> 00:12:31,649 we stuff it with garlic confit, 316 00:12:31,718 --> 00:12:33,518 add a little bit of thyme and spinach. 317 00:12:34,955 --> 00:12:37,088 Roll it up and tie it off. 318 00:12:37,090 --> 00:12:40,825 Then it's gonna go into the oven, 375, for about 4 hours. 319 00:12:41,828 --> 00:12:43,728 Take it out of the oven let it rest 320 00:12:44,598 --> 00:12:46,831 and then slice it down into our portion. 321 00:12:48,602 --> 00:12:50,101 We're gonna get our eggs going, 322 00:12:52,739 --> 00:12:55,707 toast our bun, add some cheese and some cherry peppers. 323 00:12:57,410 --> 00:12:59,611 Add some mayo, ketchup and onion to the bun. 324 00:13:01,148 --> 00:13:03,248 [woman] Porchetta, egg and cheese in the window. 325 00:13:04,484 --> 00:13:06,718 You can absolutely tell that this is homemade. 326 00:13:06,720 --> 00:13:10,855 It definitely has a rich pork flavor, but it's not one note. 327 00:13:10,924 --> 00:13:12,824 You've got all the different spices. 328 00:13:12,826 --> 00:13:15,827 That's an all-day sandwich for me, I order in the morning and at night. 329 00:13:17,297 --> 00:13:18,797 That's something else, huh? 330 00:13:20,700 --> 00:13:23,301 -Hey, wait, where are you going with that? -Oh, hey, yeah. [laughs] 331 00:13:23,303 --> 00:13:25,103 -You snack while you work. -That's all right, that's all right. 332 00:13:28,441 --> 00:13:30,708 -[woman] White Russian up. -Steak sandwich for the bar. 333 00:13:30,710 --> 00:13:33,812 The food is always good, I love the fact that the diner 334 00:13:33,814 --> 00:13:36,247 does offer creative alternatives. 335 00:13:36,850 --> 00:13:37,749 [man] Cajun remoulade. 336 00:13:37,851 --> 00:13:39,751 -That's fresh and funky, dude. -Oh, yeah. 337 00:13:39,853 --> 00:13:41,586 I'll give it to you on that one. 338 00:13:41,588 --> 00:13:44,656 Bacon-onion jam turkey burger in the window. 339 00:13:44,724 --> 00:13:47,158 [woman] First of all, when you start something with those three words, 340 00:13:47,227 --> 00:13:48,827 bacon, onion, jam, you know it's gonna be good. 341 00:13:50,197 --> 00:13:54,399 The key to the turkey burger is that we grind all the turkey in house. 342 00:13:54,401 --> 00:13:58,203 Once the turkey's ground, we're gonna season it with onions, garlic, rosemary, 343 00:13:58,205 --> 00:13:59,803 a little bit of salt and pepper 344 00:13:59,806 --> 00:14:02,740 and then we mix it all together and form it into our patties. 345 00:14:02,842 --> 00:14:04,843 We'll let them set and we'll make the bacon-onion jam. 346 00:14:06,913 --> 00:14:09,147 Of course, bacon and onions 347 00:14:09,249 --> 00:14:12,317 We add a little jalapeno and brown sugar for some heat and sweet, 348 00:14:12,319 --> 00:14:14,018 some balsamic vinaigrette 349 00:14:14,020 --> 00:14:15,253 and a maple honey mix. 350 00:14:16,623 --> 00:14:18,523 We're gonna the patties off on the flattop, 351 00:14:19,192 --> 00:14:20,358 add some mozzarella cheese 352 00:14:21,161 --> 00:14:23,027 and the bacon-onion jam. 353 00:14:23,029 --> 00:14:24,963 Put a little Dijon and lettuce on the bun, 354 00:14:26,733 --> 00:14:28,900 add the burger and we're ready to go. 355 00:14:28,902 --> 00:14:30,635 Bacon-onion jam turkey burger. 356 00:14:32,706 --> 00:14:35,740 The turkey with the bacon-onion jam is fantastic. 357 00:14:35,809 --> 00:14:39,644 It's that good mix of the salt and the sweet that just gets you. 358 00:14:39,713 --> 00:14:42,413 Super juicy, definitely a hefty burger. 359 00:14:42,415 --> 00:14:44,816 It's a little messy, but definitely worth it. 360 00:14:47,487 --> 00:14:49,621 All right, I got two crispy chickens in the window. 361 00:14:49,623 --> 00:14:53,124 We do a show called Diners, Drive-Ins and Dives you might have heard of it. 362 00:14:53,126 --> 00:14:57,729 After Triple-D came here, we instantly saw an increase in business and sales. 363 00:14:57,731 --> 00:14:59,130 We absolutely see it every day. 364 00:14:59,132 --> 00:14:59,998 [woman] Order up. 365 00:15:00,000 --> 00:15:01,098 There's lines and a wait list. 366 00:15:01,735 --> 00:15:04,636 People want to be here, it's that good. 367 00:15:04,737 --> 00:15:07,138 You girls are out rolling kind of late tonight. 368 00:15:07,207 --> 00:15:10,308 -That's how we roll. -That's how we roll. 369 00:15:10,844 --> 00:15:11,909 So yummy. 370 00:15:15,515 --> 00:15:17,415 [Guy] Next up in Lansing, Michigan... 371 00:15:17,417 --> 00:15:19,250 I little bite of heaven. 372 00:15:19,319 --> 00:15:20,418 [Guy] ...Middle-Eastern staples... 373 00:15:20,420 --> 00:15:22,620 -I need a large fattoush. -Fried kibbeh plate. 374 00:15:22,622 --> 00:15:23,654 [man] Chicken shawarma. 375 00:15:23,656 --> 00:15:25,423 [Guy] ...taken to a whole new level. 376 00:15:25,425 --> 00:15:27,959 I can't reach that. Look at it, look... You know. 377 00:15:27,961 --> 00:15:29,160 Trying to get up like that. 378 00:15:29,195 --> 00:15:30,929 Hummus ready to go, let's rock. 379 00:15:34,801 --> 00:15:37,201 Well I'm here on the west side of Lansing, Michigan 380 00:15:37,203 --> 00:15:39,237 in the middle of the solar eclipse. 381 00:15:39,306 --> 00:15:43,241 I'm here to check out a join that's serving up some amazing Mediterranean food. 382 00:15:43,310 --> 00:15:45,810 That was quite a day in 2017, 383 00:15:45,812 --> 00:15:50,748 a natural phenomenon up abov and real deal cuisine straight ahead. 384 00:15:50,817 --> 00:15:51,983 This is Zaytoon. 385 00:15:57,123 --> 00:16:00,091 Fattoush with chicken shawarma ready to go, let's rock. 386 00:16:00,093 --> 00:16:02,827 Zaytoon is about as authentic as you can get. 387 00:16:02,829 --> 00:16:06,030 Everything is very fresh and very well prepared. 388 00:16:06,032 --> 00:16:08,733 I know why they were aired on Triple-D, because it's great food. 389 00:16:08,802 --> 00:16:10,034 I was on the show. 390 00:16:10,136 --> 00:16:11,703 I like the flavor, the seasonings 391 00:16:11,705 --> 00:16:13,604 and you can tell that there is a lot of love 392 00:16:13,940 --> 00:16:15,707 I love it. 393 00:16:15,709 --> 00:16:17,709 [Guy] In fact, you can practically taste the love 394 00:16:17,711 --> 00:16:22,714 that owner Samy Rashed adds to all of his Middle-Easter childhood favorites. 395 00:16:22,716 --> 00:16:24,782 My mom is a phenomenal cook. 396 00:16:24,784 --> 00:16:26,117 -Where's your mom from? -Syria. 397 00:16:26,119 --> 00:16:27,451 -Where's your dad from? -Palestine. 398 00:16:27,453 --> 00:16:30,621 -This is in your DNA, this is your comfort food. -It is. 399 00:16:30,623 --> 00:16:32,457 Hummus, chick shawarma ready to go. 400 00:16:32,558 --> 00:16:34,559 [woman] The first time I was here, I had the chicken shawarma 401 00:16:34,660 --> 00:16:37,095 and Guy plopped down next to me. 402 00:16:37,097 --> 00:16:38,930 How would you describe this to somebody? 403 00:16:38,932 --> 00:16:40,698 I feel like I'm eating healthy. 404 00:16:40,700 --> 00:16:42,000 Straight out of Flavortown. 405 00:16:42,002 --> 00:16:43,000 [man] Chicken shawarma. 406 00:16:43,003 --> 00:16:45,403 It is our Number 1 bestseller, by far. 407 00:16:45,405 --> 00:16:46,604 Chicken shawarma. 408 00:16:46,606 --> 00:16:47,538 Is that how you do it? 409 00:16:47,640 --> 00:16:48,606 -The word shower... -Shower. 410 00:16:48,608 --> 00:16:49,941 ...ma, M-A. 411 00:16:49,943 --> 00:16:51,575 -Shawarma? -There you go. 412 00:16:51,677 --> 00:16:56,514 So you got your tomato paste, the garlic, dried sumac, crushed red pepper, 413 00:16:56,516 --> 00:17:00,018 -ground black pepper, I got Spanish paprika. -Okay. 414 00:17:00,020 --> 00:17:02,220 Ground cumin, ground coriander. 415 00:17:02,222 --> 00:17:04,722 [Guy] That's one of those flavors that starts to surprise people. 416 00:17:04,724 --> 00:17:07,658 [Samy] Regular salt, oregano, some white distilled vinegar, 417 00:17:07,760 --> 00:17:10,161 you add some water, whisk it all together. 418 00:17:11,331 --> 00:17:13,398 Ah, see nice, ain't it? 419 00:17:13,400 --> 00:17:15,033 Pour this on our chicken thighs. 420 00:17:15,035 --> 00:17:17,101 -[Guy] This is going to marinate for how long? -[Samy] 24 hours. 421 00:17:17,103 --> 00:17:19,003 -[Guy] Bring it out. -[Samy] Yup, filet them open. 422 00:17:19,005 --> 00:17:20,705 -[Guy] Got it. -So you got your vertical broiler here. 423 00:17:23,109 --> 00:17:24,675 [Guy] Onion on top? 424 00:17:24,677 --> 00:17:26,511 How long does it have to cook on the spit before it's ready for service. 425 00:17:26,513 --> 00:17:28,413 [Samy] 25 minutes to a half hour. 426 00:17:28,415 --> 00:17:30,515 I wanna reach in there, but I'll lose a finger. 427 00:17:31,718 --> 00:17:34,018 [Samy] Shaved chicken, garlic sauce. 428 00:17:37,724 --> 00:17:41,526 Really simple, done exactly right, tender, flavorful. 429 00:17:43,630 --> 00:17:44,962 Wow, that's good, bro. 430 00:17:45,031 --> 00:17:46,397 Nice, glad you enjoy it. 431 00:17:46,399 --> 00:17:47,999 [man] Fattoush salad with chicken shawarma. 432 00:17:48,001 --> 00:17:49,934 It's delicious, so much flavor. 433 00:17:49,936 --> 00:17:53,137 [Samy] Before Guy came, I was going through about 2,500 pounds a week, 434 00:17:53,206 --> 00:17:57,708 and after Guy left, we jumped up to 3,200 pounds a week. 435 00:17:57,710 --> 00:18:00,945 See, this is what it is, I understand why you can do it and not many others can, 436 00:18:00,947 --> 00:18:04,949 because I can't reach that, look at this, you know, trying to get up like that. 437 00:18:04,951 --> 00:18:08,052 By Guy coming, I felt like, "Look, Mom, I made it." 438 00:18:08,121 --> 00:18:10,254 Just doubled our traffic. 439 00:18:10,356 --> 00:18:12,857 I got a large fattoush with chicken I'll take care of. 440 00:18:12,926 --> 00:18:14,125 The food is amazing. 441 00:18:14,127 --> 00:18:16,260 [Samy] Garlic shrimp saute coming out. 442 00:18:16,362 --> 00:18:18,996 A lot of different options to choose from. 443 00:18:18,998 --> 00:18:20,898 Lamb chops, 3 minutes. 444 00:18:20,900 --> 00:18:22,300 [woman] All different kinds of meats. 445 00:18:22,302 --> 00:18:24,735 You're getting substance, but it's not heavy. 446 00:18:24,804 --> 00:18:26,504 Fried kibbeh with tabouleh and hummus. 447 00:18:26,506 --> 00:18:29,507 [woman] Kibbeh is ground mea in the center, surrounded 448 00:18:29,509 --> 00:18:33,244 by a delicious outer coatin that's then deep-fried. 449 00:18:33,346 --> 00:18:35,413 A little bite of heaven. 450 00:18:35,415 --> 00:18:37,815 [Samy] The first step is to make the filling for your fried kibbeh. 451 00:18:37,817 --> 00:18:40,651 We're going to brown our ground beef and lamb. 452 00:18:40,720 --> 00:18:42,320 Add a little olive oil. 453 00:18:42,322 --> 00:18:43,654 We'll let that cook down. 454 00:18:44,624 --> 00:18:47,024 Then I'm gonna add my onions, 455 00:18:47,026 --> 00:18:52,730 cumin, salt, black pepper, toasted, slivered almonds, mix that up nice. 456 00:18:54,000 --> 00:18:55,299 So now that we've made the filling, 457 00:18:55,301 --> 00:18:57,435 now I'm gonna make the shell for the fried kibbeh. 458 00:18:57,504 --> 00:19:00,438 I'm gonna add the wheat, ground beef and lamb, 459 00:19:00,540 --> 00:19:05,843 salt, Spanish paprika, black pepper, cumin, ground coriander, 460 00:19:05,912 --> 00:19:08,613 touch of cinnamon, mix this all together. 461 00:19:10,950 --> 00:19:13,751 When Guy came the first time, we made the grape leaves. 462 00:19:13,820 --> 00:19:16,854 I have a young lady, who's actually a machine. 463 00:19:16,923 --> 00:19:18,556 All right, 300 in one hour, I'll be back. 464 00:19:22,829 --> 00:19:26,831 To make our kibbeh balls, I'm going to have to introduce my latest machine. 465 00:19:26,833 --> 00:19:28,032 This is Miss Lulu. 466 00:19:28,101 --> 00:19:30,701 She makes about 100 to 150 an hour, 467 00:19:30,703 --> 00:19:32,503 whereas I will make about 10. 468 00:19:32,505 --> 00:19:34,639 You're gonna fry them for about 2 to 3 minutes. 469 00:19:39,045 --> 00:19:42,046 [Samy] And we're gonna plate them with hummus and our tabouleh. 470 00:19:42,115 --> 00:19:43,614 Put a little bit of tabouleh in there. 471 00:19:43,616 --> 00:19:45,950 This is made from scratch, I actually use quinoa instead of wheat. 472 00:19:45,952 --> 00:19:47,518 It's so fresh, so light. 473 00:19:48,855 --> 00:19:51,222 Fried kibbeh plate, coming right up. 474 00:19:51,224 --> 00:19:53,691 You have the hard, crunchy shell on the outside, 475 00:19:53,693 --> 00:19:58,062 but right when you bite in, it breaks open with the mea and the nut flavor. 476 00:19:58,097 --> 00:20:00,164 It's like an explosion in your mouth, it's amazing. 477 00:20:00,233 --> 00:20:03,801 Tabouleh's nice and light and kind of acidic, so it's a very good flavor. 478 00:20:03,803 --> 00:20:07,505 Most places don't put nearly enough parsley and this is perfect. 479 00:20:07,507 --> 00:20:09,941 I need a large fattoush and shawarma. 480 00:20:09,943 --> 00:20:13,311 It's something that you feel like your mom would make you at home. 481 00:20:13,313 --> 00:20:16,147 If you wouldn't serve it to your mother, I don't want it in my window. 482 00:20:16,249 --> 00:20:18,316 I have a saying that every plate that leaves my kitchen 483 00:20:18,318 --> 00:20:20,918 is as if you're serving it to your mother. 484 00:20:20,920 --> 00:20:22,586 You have such passion. 485 00:20:22,588 --> 00:20:25,556 You've got the street cred to say, "This is legit, this is how you do it." 486 00:20:25,625 --> 00:20:26,524 Hard work pays off. 487 00:20:28,828 --> 00:20:31,229 Loops gyro rolls for Triple-D Nation. 488 00:20:31,231 --> 00:20:34,065 I mean, here's the deal, why even do it if you don't love it? 489 00:20:34,133 --> 00:20:34,799 I love them. 490 00:20:34,801 --> 00:20:36,066 -Cheers. -Cheers. 491 00:20:36,168 --> 00:20:38,269 These guys put so much of themselves into their joints. 492 00:20:38,271 --> 00:20:40,705 I'm just glad the nation has taken notice. 493 00:20:40,707 --> 00:20:43,140 But those aren't the only ones, ladies and gentlemen. 494 00:20:43,243 --> 00:20:48,512 We'll check out more Diners, Drive-Ins and Dives next time on Triple-D Nation 495 00:20:48,514 --> 00:20:50,815 -Maybe just a smudge. -You wouldn't leave me hanging out there, would you? 496 00:20:50,817 --> 00:20:52,216 Just a smudge. 497 00:20:52,218 --> 00:20:53,718 -I haven't got anything in my beard, or anything? -No, no, no. 498 00:20:53,720 --> 00:20:55,253 -No, we're buddies, right? -Of course. 499 00:20:55,321 --> 00:20:56,721 Greek guy, Italian, you know, pals. 500 00:20:58,825 --> 00:20:59,490 Thanks a lot.