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.