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00:00:01,202 --> 00:00:02,634
Hey, there, I'm Guy Fieri
and we're rolling out
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00:00:02,703 --> 00:00:06,405
looking for America's greatest
Diners, Drive-Ins, and Dives.
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00:00:07,341 --> 00:00:08,240
This trip...
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-Hi, guys.
-Hi.
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00:00:09,610 --> 00:00:11,210
[Guy Fieri] ...we're diggin
into dishes...
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00:00:11,212 --> 00:00:12,144
Me like-y.
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00:00:12,246 --> 00:00:13,512
...perfect for picking up..
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00:00:13,514 --> 00:00:14,646
It's funky freaky Friday.
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00:00:14,715 --> 00:00:16,248
...and chowing down.
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00:00:16,317 --> 00:00:18,650
This is my jam right here.
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00:00:18,719 --> 00:00:21,820
Like meat packed
pizza and sandwiches
in Laramie, Wyoming...
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00:00:21,822 --> 00:00:23,689
You're on your way
to flavor town.
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00:00:23,691 --> 00:00:26,658
...Vietnamese specialties
rock in Anchorage, Alaska..
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My mouth is watering right now
even talking about it.
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00:00:29,430 --> 00:00:31,630
...and upped-up pub grub
in Cleveland...
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00:00:31,632 --> 00:00:32,865
Does the owner
make you do this
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00:00:32,933 --> 00:00:34,500
or is this just you
going wacko?
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...mixed with one
of my favorite holiday treat
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00:00:37,405 --> 00:00:38,937
I am like a little kid
at Christmas.
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00:00:39,507 --> 00:00:41,106
I'm trippin'.
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00:00:41,108 --> 00:00:45,310
That's all right here,
right now, on
Diners, Drive-Ins, and Dives
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00:00:45,312 --> 00:00:46,745
[theme music playing]
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So I'm here in Cleveland
a great triple D town
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00:00:59,660 --> 00:01:01,460
and also home to
a bunch of my cousins.
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00:01:01,462 --> 00:01:04,530
And for years I've come here
I've never made it over to
the Christmas Story house.
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00:01:04,532 --> 00:01:07,099
I mean, that is
a Fieri family favorite movie
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00:01:07,101 --> 00:01:08,801
and we watched it
hundreds of times.
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So across the street
happens to be a joint
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that's serving
Cleveland comfort food.
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I got to check it out.
This is the Rowley Inn.
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00:01:17,611 --> 00:01:19,812
These veggies for
your Chilaquiles
is here, boss.
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00:01:19,814 --> 00:01:22,948
As soon as you come here
you're hooked into
wanting to be a regular.
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00:01:22,950 --> 00:01:25,084
I got the shrimp and grits
for ya.
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00:01:25,086 --> 00:01:26,952
How did you find
the Rowley Inn?
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[female diner 1] It's just
a little local hidden gem
just started coming here.
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-You know?
-Well, I don't. That's why
I was asking.
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00:01:31,125 --> 00:01:34,326
-No, you don't? You know.
-And I was hoping
you would tell me, you know?
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00:01:34,328 --> 00:01:36,261
[female diner 2] You would
really be surprised
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00:01:36,363 --> 00:01:38,464
by just how good
the food is here.
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00:01:38,532 --> 00:01:41,300
[Guy] That's because
when owner, Jon Oberman,
bought this joint
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00:01:41,302 --> 00:01:43,135
the bar was set pretty low.
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00:01:43,204 --> 00:01:46,939
This was a very, very
divey bar at the time.
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00:01:47,040 --> 00:01:49,908
It was a punch palace,
no windows,
vinyl ripper up floors--
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00:01:49,910 --> 00:01:51,243
A punch palace?
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00:01:51,312 --> 00:01:53,412
That is one of
the funniest lines
I ever heard.
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00:01:53,414 --> 00:01:55,547
But now they got chef,
Erich Lautieri,
47
00:01:55,616 --> 00:01:57,516
punching things up
in the kitchen.
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00:01:57,518 --> 00:01:59,051
Bacon-Wrapped Tots
ready to go.
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00:01:59,153 --> 00:02:01,320
I always recommend
the Bacon-Wrapped Tots.
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00:02:01,322 --> 00:02:04,723
Soft potato on the inside
wrapped with
this crispy bacon.
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00:02:04,725 --> 00:02:07,426
And chipotle ranch brings
the whole thing together.
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00:02:07,428 --> 00:02:08,727
All right,
what are we making first?
53
00:02:08,729 --> 00:02:10,496
Mashed potatoes
for the bacon wrapped tots.
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00:02:10,498 --> 00:02:12,030
[Guy] Boiled Yukon, skins on
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00:02:12,032 --> 00:02:13,365
[Erich Lautieri]
White pepper, salt,
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00:02:13,433 --> 00:02:14,566
roasted garlic,
browned butter.
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00:02:14,568 --> 00:02:16,635
-[Guy] Okay.
-[Erich] Heavy cream.
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00:02:16,704 --> 00:02:19,304
Mix it in
with our shredded hash
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00:02:19,306 --> 00:02:21,306
a little more salt,
black pepper,
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00:02:21,308 --> 00:02:22,541
now we're ready to form them.
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00:02:22,643 --> 00:02:24,810
[Guy] Let's see it.
That's not a tot,
that's a baseball.
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00:02:24,812 --> 00:02:26,077
-Yeah, you know...
-Yeah.
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00:02:26,079 --> 00:02:27,412
[Erich] ...you got
to give people
what they want though.
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00:02:27,414 --> 00:02:30,315
-And the wrap is?
-Just one whole piece
of bacon, man. Bam.
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00:02:30,317 --> 00:02:32,718
[Guy] While those are frying
what's the sauce
that goes with 'em?
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00:02:32,720 --> 00:02:35,053
-Chipotle ranch sauce.
-How many items
are on the menu here?
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00:02:35,089 --> 00:02:36,488
Which one?
68
00:02:36,490 --> 00:02:39,525
The breakfast menu,
the dinner menu,
the taco menu, the...
69
00:02:40,227 --> 00:02:41,660
...the prime rib on Saturdays?
70
00:02:41,762 --> 00:02:43,028
Does the owner
make you do this
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00:02:43,030 --> 00:02:44,630
or is this just you
going wacko?
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00:02:44,632 --> 00:02:48,100
Uh, yeah, uh, yes. So it's...
73
00:02:48,102 --> 00:02:49,701
Best answer I've ever heard.
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00:02:49,703 --> 00:02:52,304
[Erich] We throw
with the ranch dressing,
chipotle peppers,
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00:02:52,306 --> 00:02:54,406
the Worcestershire,
I just call it Wuwu,
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00:02:54,408 --> 00:02:56,041
because not everybody knows
how to say it or spell it.
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00:02:56,143 --> 00:02:57,843
So that's you way, is Wuwu?
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00:02:57,912 --> 00:03:00,045
-Plate it up.
-[Erich] Boom, just like so.
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00:03:00,047 --> 00:03:01,947
Dude, it looks like a top
made after me.
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00:03:06,320 --> 00:03:07,486
Incredibly creative.
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00:03:07,488 --> 00:03:09,621
You get crispy,
you get creamy,
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00:03:09,623 --> 00:03:11,690
you get crunchy
unctuous bacon.
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00:03:11,692 --> 00:03:14,826
-Thanks.
-The chipotle sauce
which is so needed
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00:03:14,828 --> 00:03:17,229
because it adds a little bit
of heat, it adds another
little dimension.
85
00:03:17,231 --> 00:03:20,065
The creaminess of the ranch
cooling it down a touch.
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00:03:22,303 --> 00:03:25,204
-Funky, fried, freaky--
-Freaky Friday funky.
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00:03:25,206 --> 00:03:26,505
It's funky, freaky, fry.
88
00:03:26,507 --> 00:03:29,341
It is delicious
and really done right.
Right on, man.
89
00:03:29,410 --> 00:03:31,043
[Erich]
Bacon-Wrapped Tots, pickup.
90
00:03:31,144 --> 00:03:33,445
I love that they are
crunchy on the outside
91
00:03:33,547 --> 00:03:36,348
and as soon as I bite in,
it's moist, and steamy,
and yummy.
92
00:03:36,450 --> 00:03:39,751
This is exceptional,
exceptional food.
93
00:03:39,820 --> 00:03:41,320
I've got the Cubano.
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00:03:41,322 --> 00:03:43,188
This is a really great bar,
but one of the things
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00:03:43,190 --> 00:03:44,956
that is really special
about this neighborhood
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00:03:44,958 --> 00:03:47,326
is that
the Christmas Story hous
is right across the street.
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00:03:47,328 --> 00:03:50,229
I got to tell you something,
I am like a little kid
at Christmas,
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00:03:50,231 --> 00:03:51,430
and, uh, we're gonna
go check it out.
99
00:03:51,432 --> 00:03:53,799
-I have the leg lamp
in my office.
-Really?
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00:03:53,801 --> 00:03:55,767
-You're a big fan.
-No, I'm a huge fan.
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00:03:55,769 --> 00:03:58,103
[Brittany Knafler] Everythin
that we have in the museum
is authentic to the movie.
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00:03:58,105 --> 00:03:59,504
[Guy] I got to call my kids
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00:03:59,506 --> 00:04:02,407
Okay, no, I'm really serious
the Christmas Story house.
104
00:04:02,409 --> 00:04:04,109
So I'm trippin', okay?
105
00:04:04,111 --> 00:04:05,510
[man on phone] Wait,
you're inside?
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00:04:05,512 --> 00:04:06,712
I'm inside the house.
107
00:04:07,314 --> 00:04:08,714
This is awesome.
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00:04:09,950 --> 00:04:12,317
[laughs heartily]
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00:04:12,319 --> 00:04:14,353
These are my cousins,
by the way.
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00:04:14,421 --> 00:04:15,621
What weirdos.
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00:04:15,623 --> 00:04:18,223
-You found us.
-Oh, my gosh.
112
00:04:18,225 --> 00:04:20,659
Ah, Dad, you're gonna
kill Ralphie.
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00:04:20,761 --> 00:04:23,762
And this museum
is just one of the things
that stands out
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00:04:23,864 --> 00:04:25,197
in the westside of Cleveland
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00:04:25,199 --> 00:04:28,500
It's my Aunt Polly,
my Cousin Tanya,
and my Cousin Heidi.
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00:04:28,502 --> 00:04:32,504
So we have
a very big population
of Slovenians, and Polish,
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00:04:32,506 --> 00:04:34,506
and they all make
their authentic dishes here
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00:04:34,508 --> 00:04:35,807
-[Guy] Right.
-Especially the pierogis.
119
00:04:35,809 --> 00:04:37,409
Loco Moski ready for pickup.
120
00:04:37,411 --> 00:04:40,212
The Loco Moski
is their version of
a really nice Hawaiian dish,
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00:04:40,214 --> 00:04:43,148
but we put a little bit
of a Cleveland spin on it
with the pierogis in it.
122
00:04:43,217 --> 00:04:45,651
-And how is it?
-Excellent, excellent.
123
00:04:45,752 --> 00:04:47,719
-What's next? The what?
-Our Loco Moski.
124
00:04:47,721 --> 00:04:50,489
The Loco Moski,
it's our take
on the Loco Moco.
125
00:04:50,491 --> 00:04:51,956
[Guy] The Hawaiian favorite
126
00:04:51,958 --> 00:04:53,659
About as far away
from Cleveland as you
possibly could ever be.
127
00:04:53,727 --> 00:04:54,826
Absolutely.
128
00:04:54,828 --> 00:04:56,962
-What is the Moski part
in there?
-The pierogis.
129
00:04:57,064 --> 00:05:00,932
-Let's make the gravy for
the Moco Loski... Okay.
-Loco Moski, man. Yep.
130
00:05:00,934 --> 00:05:03,335
Butter, flour, make a roux,
131
00:05:03,404 --> 00:05:06,638
black pepper, salt,
onion powder, garlic powder
132
00:05:06,707 --> 00:05:10,542
even out those seasonings,
put chicken base,
then our beef base.
133
00:05:10,611 --> 00:05:12,944
-[Guy] Water in.
-[Erich] We add
our corn starch slurry
134
00:05:12,946 --> 00:05:14,646
when you got
a nice aggressive boil.
135
00:05:14,715 --> 00:05:18,050
-What do we do next?
-Prep our onion mix
for our burger patty.
136
00:05:18,052 --> 00:05:20,552
So we got green peppers first,
then our red peppers,
137
00:05:20,621 --> 00:05:22,721
red onions, garlic.
138
00:05:22,723 --> 00:05:25,157
So this is gonna get mixed
with the ground beef 80-20?
139
00:05:25,258 --> 00:05:27,292
Yep, blend in Cajun seasoning.
140
00:05:27,294 --> 00:05:29,328
-How many ounce patty?
-8 ounce.
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00:05:29,330 --> 00:05:30,362
[Guy] What do we do next?
142
00:05:30,464 --> 00:05:33,165
We're gonna toss
our four cheese pierogis on.
143
00:05:33,233 --> 00:05:34,332
[Guy] Do you make
the pierogis?
144
00:05:34,334 --> 00:05:35,200
[Erich] We get 'em from
The Pierogi Lady,
145
00:05:35,202 --> 00:05:36,401
makes them here locally.
146
00:05:36,403 --> 00:05:38,537
-How do they come in?
-[Erich] Blanched and frozen.
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00:05:38,605 --> 00:05:40,205
Let 'em, kind of,
steam all together.
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00:05:40,207 --> 00:05:41,940
[Guy] And then eggs,
any way you want it?
149
00:05:41,942 --> 00:05:43,742
They generally come over easy,
but, you know.
150
00:05:43,811 --> 00:05:45,210
You know how I like
mine to come?
151
00:05:45,212 --> 00:05:46,845
Uh, on a separate plate.
152
00:05:46,914 --> 00:05:48,213
Yeah, the man.
153
00:05:49,416 --> 00:05:51,616
[Erich] Get our pierogis,
our burger patty.
154
00:05:51,618 --> 00:05:54,052
So this is typically
what normal people
would put eggs on.
155
00:05:54,121 --> 00:05:55,220
-Yeah.
-Yeah, I mean, you know.
156
00:05:55,222 --> 00:05:56,855
Brown pepper gravy,
we made earlier,
157
00:05:56,924 --> 00:05:59,057
fried red onions,
Frazzles right on top.
158
00:05:59,159 --> 00:06:00,459
Frazzles, who gave it
the name?
159
00:06:00,527 --> 00:06:02,327
I have no idea.
I probably have
to google that.
160
00:06:02,329 --> 00:06:03,995
You look like
you know the answer, huh?
161
00:06:03,997 --> 00:06:06,498
[all laughing]
162
00:06:06,500 --> 00:06:09,701
[Guy] 'Cause this is
not the meal plan
the doctor recommended.
163
00:06:12,473 --> 00:06:13,739
Nice crust on the patty,
164
00:06:13,840 --> 00:06:15,941
nice little crunchy
from the frizzle, mcnizzles.
165
00:06:15,943 --> 00:06:17,109
The pierogi
166
00:06:17,111 --> 00:06:20,912
has got great
dough texture to it,
nice chew.
167
00:06:20,914 --> 00:06:22,814
But the black pepper gravy..
168
00:06:24,852 --> 00:06:25,817
...takes it to another level.
169
00:06:25,819 --> 00:06:27,953
Dude, it is lights out.
170
00:06:28,021 --> 00:06:30,021
Loco Moski.
171
00:06:30,023 --> 00:06:31,556
The pierogis are like butter,
172
00:06:31,625 --> 00:06:33,558
the meat has
a little bit of spice.
173
00:06:33,627 --> 00:06:35,427
Aunt Polly, have you ever
been to this place?
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00:06:35,429 --> 00:06:37,629
-Not--
-You don't go
to punch palaces?
175
00:06:37,631 --> 00:06:39,798
I do when you're in town.
176
00:06:39,800 --> 00:06:42,300
You got a medium Popper Burger
add cheese sticks.
177
00:06:42,302 --> 00:06:44,035
Cleveland loves
it comfort food,
178
00:06:44,104 --> 00:06:45,704
but Jon, when he took it ove
179
00:06:45,706 --> 00:06:48,807
-definitely took things
up a notch.
-I think, more than a notch.
180
00:06:48,809 --> 00:06:50,341
You just can't beat it.
181
00:06:50,410 --> 00:06:54,312
What appears to be just
a simple, little funky bar,
you go next level.
182
00:06:54,314 --> 00:06:57,449
-Really impressed.
This guy's dangerous.
-Thank you.
183
00:06:57,518 --> 00:07:01,520
[Guy] Up next,
a bakery, pizza powerhouse
in Laramie, Wyoming...
184
00:07:01,522 --> 00:07:02,621
Wow.
185
00:07:02,623 --> 00:07:04,856
...firing up
the Bob barbecue pizza...
186
00:07:04,958 --> 00:07:06,458
It really goes on that thick?
187
00:07:06,560 --> 00:07:08,994
...and shut
the front door sandwiches.
188
00:07:08,996 --> 00:07:11,830
This is really
artisan level food
and you're crushing it.
189
00:07:18,539 --> 00:07:21,173
So I'm here
in Laramie, Wyoming
and this is a crazy story.
190
00:07:21,175 --> 00:07:23,108
All right, in 1953,
191
00:07:23,110 --> 00:07:25,811
they have
this drive-up liquor store
with three lanes.
192
00:07:25,813 --> 00:07:29,114
Anyhow, this husband
and wife team decided in 2019
193
00:07:29,116 --> 00:07:31,516
that they're gonna stop
the drive-up liquor store
194
00:07:31,518 --> 00:07:34,052
and they're gonna put in
a wood fired pizzeria
195
00:07:34,154 --> 00:07:35,286
and artisan bakery.
196
00:07:35,388 --> 00:07:37,456
Oh, and you got
to love the name,
this is Alibi.
197
00:07:39,059 --> 00:07:40,926
Comin' your way
with some sandwiches.
198
00:07:40,928 --> 00:07:42,461
Everything is to die for here.
199
00:07:42,562 --> 00:07:44,729
[male diner] Cream cheese
bacon wrapped jalapenos.
200
00:07:44,731 --> 00:07:46,498
Just, you know,
a cool local place.
201
00:07:46,500 --> 00:07:48,200
Ethan's owned it for 30 years,
202
00:07:48,802 --> 00:07:50,001
Kerri came into the mix.
203
00:07:50,003 --> 00:07:51,803
Then all of a sudden,
they're gonna build
204
00:07:51,805 --> 00:07:53,772
a wood fired pizzeria
and bakery.
205
00:07:53,774 --> 00:07:57,108
Ethan gets these ideas
and he goes for them.
206
00:07:57,110 --> 00:07:58,710
[Guy] But it takes
two to tango,
207
00:07:58,712 --> 00:08:01,112
and Ethan and Kerri Smith
were tired
208
00:08:01,114 --> 00:08:02,948
of the same old
song and dance.
209
00:08:03,016 --> 00:08:04,816
We wanted to do something more
with our lives,
210
00:08:04,818 --> 00:08:06,518
than serve pints
out the window.
211
00:08:06,520 --> 00:08:08,420
And we make it
into a pizza joint.
212
00:08:08,422 --> 00:08:09,988
[Kerri Smith] We wanted
to do sandwiches
213
00:08:09,990 --> 00:08:11,857
and we're like,
"Oh, let's make breads
in our wood oven."
214
00:08:11,925 --> 00:08:13,291
There was a little education.
215
00:08:13,293 --> 00:08:14,659
[Guy] All right,
so what are we making today
216
00:08:14,661 --> 00:08:17,529
[Kerri] A Cowboy Brisket piz
which has house smoked brisket
217
00:08:17,531 --> 00:08:18,964
on our sourdough pizza dough.
218
00:08:19,032 --> 00:08:20,832
I have
the Cowboy Beef Brisket.
219
00:08:20,901 --> 00:08:22,333
[female diner]
The Cowboy pizza
is my favorite.
220
00:08:22,335 --> 00:08:24,503
It's just a great flavor combo
that they're
bringing together.
221
00:08:24,505 --> 00:08:27,806
The handmade crust
is delicious.
222
00:08:27,808 --> 00:08:30,242
-Okay, what are
we making first? Okay.
-Poolish.
223
00:08:30,310 --> 00:08:35,113
We're gonna add
high gluten pizza flour
to water, yeast.
224
00:08:35,115 --> 00:08:37,415
-How long are we gonna
let this rest?
-Overnight.
225
00:08:37,417 --> 00:08:39,751
Next step is the levain.
226
00:08:39,820 --> 00:08:42,521
We start with water,
all-purpose flour,
227
00:08:42,523 --> 00:08:44,623
-whole wheat-- Flavor.
-Why the whole wheat?
228
00:08:44,625 --> 00:08:46,424
And then all of our Mother.
229
00:08:46,426 --> 00:08:48,059
[Guy] It's keeping
that strain of bacteria
230
00:08:48,128 --> 00:08:49,361
and keeping
that flavor profile.
231
00:08:49,429 --> 00:08:50,761
-Do you have a name for it?
-Mother.
232
00:08:50,763 --> 00:08:52,731
I thought you'd have
something really cool,
like, Agnes.
233
00:08:52,733 --> 00:08:55,534
-So this is gonna proof.
-[Kerri] You're now ready
to make pizza dough.
234
00:08:55,602 --> 00:08:56,968
High gluten pizza flour,
235
00:08:56,970 --> 00:08:59,604
we're gonna add
our poolish levain
water mixture.
236
00:08:59,606 --> 00:09:01,339
-How long are we gonna mix?
-[Kerri] Two minutes.
237
00:09:01,441 --> 00:09:05,243
Then it rests to let
the gluten bonds combine,
and add our salt,
238
00:09:05,312 --> 00:09:08,747
mix for another two minutes,
then it rests
for about two and a half hours
239
00:09:08,815 --> 00:09:10,348
and then we shape pizza ball
240
00:09:10,417 --> 00:09:13,618
-All right. I like it.
-Brisket, we use
a salt and pepper rub.
241
00:09:13,620 --> 00:09:15,720
-Are we gonna let this set up?
-Yep, overnight.
242
00:09:15,722 --> 00:09:17,622
How long are we gonna smoke it
and what do we smoke it with?
243
00:09:17,624 --> 00:09:19,491
[Kerri] Hickory for 14 hours
244
00:09:19,493 --> 00:09:22,427
Between 225 and 250
and if you go higher
you mess it up.
245
00:09:22,429 --> 00:09:24,729
Wow, it seems like
someone's heard that preached
to them before.
246
00:09:24,731 --> 00:09:26,498
[Kerri] We're gonna make
our horseradish cream sauce
247
00:09:26,500 --> 00:09:27,732
that will go
on top of our pizza.
248
00:09:27,834 --> 00:09:30,101
House made crème fraiche,
deli mustard,
249
00:09:30,103 --> 00:09:32,637
-horseradish, salt.
-[Guy] Lemon.
250
00:09:32,706 --> 00:09:34,839
Crème fraiche is
what makes it,
that little bit of sweetness.
251
00:09:34,941 --> 00:09:37,042
I punch down my edge.
252
00:09:37,044 --> 00:09:38,944
We call it the steering wheel
'cause you're driving the bus.
253
00:09:38,946 --> 00:09:41,112
-You're on your way
to flavor town. There you go.
-Yeah.
254
00:09:41,114 --> 00:09:43,048
-Bechamel sauce down.
-[Guy] What's in bechamel?
255
00:09:43,116 --> 00:09:45,717
Butter, garlic, onions, flou
256
00:09:45,719 --> 00:09:47,052
-make a nice little roux...
-Traditional.
257
00:09:47,120 --> 00:09:50,221
...milk, parmesan,
salt and pepper,
258
00:09:50,223 --> 00:09:52,057
-oregano, red onion.
-All right.
259
00:09:52,125 --> 00:09:53,758
-Fresh mozz. Whoa, whoa.
-Thick brisket.
260
00:09:53,860 --> 00:09:56,261
It really goes on that thick?
[mimics explosion]
261
00:09:56,330 --> 00:09:58,763
-Cheddar.
-Well done. How long
is this gonna cook?
262
00:09:58,832 --> 00:10:01,333
30 seconds, 90 seconds, 400
263
00:10:02,603 --> 00:10:04,636
-[Guy] Gorgeous.
-Horseradish cream, honey,
264
00:10:04,705 --> 00:10:07,939
olive oil on the wheel
to bring out
the colors of the crust.
265
00:10:09,543 --> 00:10:11,610
[Guy] That crust
is out-of-bounds.
266
00:10:11,612 --> 00:10:14,813
That might be some of
the lightest, crispiest...
267
00:10:16,516 --> 00:10:18,049
...and delicious.
268
00:10:18,051 --> 00:10:19,951
Great brisket,
love that you put it on ther
with the fat.
269
00:10:21,054 --> 00:10:23,221
It's not over sauced.
That is legit.
270
00:10:23,223 --> 00:10:26,157
I have a buddy named, Robert
he's got this pizza school
271
00:10:26,226 --> 00:10:27,258
in New York called Keste.
272
00:10:27,360 --> 00:10:28,727
He would flip out.
I'm calling Roberto.
273
00:10:28,729 --> 00:10:30,261
What's up, my brotha?
274
00:10:30,330 --> 00:10:31,429
How are you?
275
00:10:31,431 --> 00:10:34,032
-Hi.
-I'm in Laramie, Wyoming.
276
00:10:34,101 --> 00:10:35,200
You got to see this place.
277
00:10:35,202 --> 00:10:38,103
It's all the principles
that we love
278
00:10:38,105 --> 00:10:41,039
in Neapolitan pizzeria
and with barbeque.
279
00:10:41,141 --> 00:10:42,339
Look at this.
280
00:10:42,409 --> 00:10:44,509
[Roberto Caporuscio on phone]
It looks very good.
281
00:10:44,511 --> 00:10:47,112
This is kind of, like,
getting blessed
by the Godfather.
282
00:10:47,114 --> 00:10:48,813
-Hold those briskets.
-Swinging.
283
00:10:48,815 --> 00:10:50,949
You get the wood fire flavor
and texture.
284
00:10:51,018 --> 00:10:53,218
The horseradish cream sauce,
it makes the pizza.
285
00:10:53,220 --> 00:10:56,521
The smoked brisket,
is on fire. It's so good.
286
00:10:56,523 --> 00:10:57,922
[female diner] That's one
at the tippity-top.
287
00:10:57,924 --> 00:10:59,324
-The tippity-top?
-It's above the top.
288
00:10:59,326 --> 00:11:01,793
I'm gonna put that
in my vocabulary.
289
00:11:01,795 --> 00:11:03,962
Tukey Apple, Hot Italian,
and two Ruben.
290
00:11:04,064 --> 00:11:05,463
Alibi, has a little bit
of everything.
291
00:11:05,565 --> 00:11:06,698
You can hang out
and have a drink,
292
00:11:06,700 --> 00:11:09,000
appetizers, lunch, dinner,
and it's all good.
293
00:11:09,002 --> 00:11:10,835
I can't wait for what's next.
What are you doing next?
294
00:11:10,837 --> 00:11:13,705
Shh, don't tell anybody.
We'll see you in a little bit.
All right, you want half?
295
00:11:17,044 --> 00:11:18,576
I'm doing everything I can
to not eat
this whole thing right now.
296
00:11:18,578 --> 00:11:20,745
I do not want to be asleep
in the back of the car
in your parking lot.
297
00:11:20,847 --> 00:11:22,914
Okay? I'll probably get towed.
298
00:11:25,318 --> 00:11:28,053
Welcome back, hanging out
in Laramie, Wyoming at Alibi
299
00:11:28,055 --> 00:11:29,721
which was
a drive-through liquor store
300
00:11:29,723 --> 00:11:32,524
-but now believe it or not
it's a...
-It's a pizza joint.
301
00:11:32,526 --> 00:11:34,125
[Guy] It's more than
just a pizza joint.
302
00:11:34,127 --> 00:11:36,728
I promise you,
they are spending so much ti
and so much energy
303
00:11:36,730 --> 00:11:38,263
making artisan bread.
304
00:11:38,331 --> 00:11:40,398
You have the smell
of the fresh bread
305
00:11:40,400 --> 00:11:41,599
and pastries
that they're making.
306
00:11:41,601 --> 00:11:43,101
Croissants, the muffins.
307
00:11:43,103 --> 00:11:45,203
But they also have
everything you want
for lunch and dinner.
308
00:11:45,205 --> 00:11:46,838
Ruben bar 4.
309
00:11:46,907 --> 00:11:48,606
The Ruben is
a phenomenal sandwich.
310
00:11:48,608 --> 00:11:51,543
Piled high with so much meat,
and melted cheese,
with the Russian dressing,
311
00:11:51,644 --> 00:11:52,944
and that rye
that they make here...
312
00:11:53,013 --> 00:11:54,212
-Rye bread.
-Learn me.
313
00:11:54,214 --> 00:11:56,047
So we're gonna build
the rye levain.
314
00:11:56,049 --> 00:11:57,549
-Some dark rye flour...
-Okay.
315
00:11:57,650 --> 00:11:59,551
-[Kerri] ...and then
rye Mother.
-[Guy] There's a rye Mother?
316
00:11:59,619 --> 00:12:02,053
[Kerri] She sits in
the dry storage overnight.
317
00:12:02,122 --> 00:12:03,722
That's a lot of overnight
around here.
318
00:12:03,724 --> 00:12:07,592
We are going to mill
our rye wheat berries
into fresh flour.
319
00:12:07,594 --> 00:12:08,960
[Guy] Love this.
320
00:12:08,962 --> 00:12:11,896
It's like
that white noise thing
to sleep with.
321
00:12:11,898 --> 00:12:14,232
Or a nightmare with, like...
322
00:12:14,334 --> 00:12:17,202
Put our rye levain water
in the mixing bowl,
323
00:12:17,204 --> 00:12:19,404
our fresh milled rye flour,
324
00:12:19,406 --> 00:12:21,706
rye flour,
carraway seed, and salt
325
00:12:21,708 --> 00:12:23,641
and let it mix
for two minutes.
326
00:12:23,710 --> 00:12:26,945
Throw it in the walk-in
and bring it out the next da
to shape and proof.
327
00:12:27,046 --> 00:12:29,614
I thought we cook it first
before I ate it, but...
328
00:12:29,616 --> 00:12:32,016
-You are brave.
-It's awesome.
329
00:12:32,018 --> 00:12:34,352
[Kerri] Just wet the top,
throw some caraway on it.
330
00:12:34,421 --> 00:12:35,987
-This will proof for...
-[Guy] Proof?
331
00:12:35,989 --> 00:12:37,622
...about two and a half,
three hours...
332
00:12:37,624 --> 00:12:40,125
...and then
we'll score the top
and throw it in the oven.
333
00:12:40,127 --> 00:12:42,427
-[Guy] What temp?
-[Kerri] 475, 45 minutes.
334
00:12:42,429 --> 00:12:44,696
We're gonna make
the Russian dressing for the--
335
00:12:44,698 --> 00:12:46,531
-Slow down
when you do it though.
-Okay.
336
00:12:46,533 --> 00:12:50,201
-Rushing, slow down.
-Russian.
337
00:12:50,203 --> 00:12:52,137
Is this thing on? No?
338
00:12:52,238 --> 00:12:53,938
[Kerri] So
sundried tomatoes...
339
00:12:53,940 --> 00:12:56,307
Reconstituted in oil,
pepperoncinis.
340
00:12:56,309 --> 00:12:57,709
[Kerri] Pickles, red onion.
341
00:12:57,711 --> 00:13:00,245
This is Russian dressing
gone wild by the way.
342
00:13:00,313 --> 00:13:02,447
-Puree?
-For chunky...
343
00:13:02,549 --> 00:13:04,315
-Some crème fraiche...
-Which you make here.
344
00:13:04,317 --> 00:13:06,651
...chili powder, black pepper,
mustard powder,
345
00:13:06,720 --> 00:13:09,387
white pepper,
apple cider vinegar...
346
00:13:09,389 --> 00:13:11,322
This is a very elaborate
Russian dressing.
347
00:13:11,324 --> 00:13:13,091
...red wine vinegar,
stand back.
348
00:13:13,093 --> 00:13:15,527
[Guy] And immersion blender.
349
00:13:15,529 --> 00:13:17,796
Oh, that's delicious.
Can I just have that as a dip?
350
00:13:17,798 --> 00:13:19,330
-Yeah.
-That with some rye bread.
351
00:13:19,332 --> 00:13:22,333
Corned beef chunks,
top it with Swiss,
bake it up in a dish.
352
00:13:22,435 --> 00:13:23,401
It's called a Christmas.
353
00:13:23,403 --> 00:13:26,004
[all laughing]
354
00:13:26,006 --> 00:13:27,338
Now, there's the deli rye.
355
00:13:27,407 --> 00:13:28,840
[sniffs] I wish
you could smell it.
356
00:13:28,942 --> 00:13:30,341
A ton of caraway seed on it.
357
00:13:30,443 --> 00:13:31,843
Let's slice this up.
358
00:13:31,912 --> 00:13:34,212
This, you're at Grandma's home
eating this one.
359
00:13:34,214 --> 00:13:36,648
Good chew, really nice crumb,
me likey.
360
00:13:36,716 --> 00:13:37,715
Do you want a sandwich?
361
00:13:37,717 --> 00:13:39,417
Oh, yeah,
let's have a sandwich too.
362
00:13:39,419 --> 00:13:42,153
[Kerri] Instead of butter,
we use mayo, our Russian.
363
00:13:42,189 --> 00:13:43,521
[Guy] You make the sauerkraut
in the house?
364
00:13:43,523 --> 00:13:46,157
-Yes, I do. It's the crunch.
-Oh, night and day crunch.
365
00:13:46,193 --> 00:13:47,959
Oh, the mayo is
to cook the outside.
366
00:13:47,961 --> 00:13:50,028
[Kerri] The corned beef,
get a little burn
on the sauerkraut.
367
00:13:50,030 --> 00:13:52,163
-[Guy] Uh-huh.
-[Kerri] You put
your cheese down, good to go
368
00:13:52,232 --> 00:13:54,599
-Ruben.
-[Guy] This ain't
your franchise sandwich shop.
369
00:13:56,102 --> 00:13:59,003
It's delicious.
Russian dressing
should be bottled and sold.
370
00:13:59,005 --> 00:14:02,040
Sauerkraut gives enough
crunch and texture,
371
00:14:02,108 --> 00:14:03,341
the mayo crust
372
00:14:03,410 --> 00:14:04,809
gives you the chance
to have that crust
373
00:14:04,811 --> 00:14:06,211
on the bread
without it being oily.
374
00:14:06,213 --> 00:14:09,047
The meat is sliced super thin.
375
00:14:09,148 --> 00:14:10,715
Everything has to do
with this rye.
376
00:14:11,718 --> 00:14:13,718
It is rye-teous.
377
00:14:13,720 --> 00:14:16,020
Right here, right now.
378
00:14:16,022 --> 00:14:17,655
That's all I have.
379
00:14:17,724 --> 00:14:19,858
[Kerri] I got two Rubens
coming your way.
380
00:14:19,959 --> 00:14:22,260
That rye bread
just absolutely makes it.
381
00:14:22,362 --> 00:14:24,829
The Russian dressing is fire.
It's a really good sandwich.
382
00:14:24,831 --> 00:14:26,331
Italian Cubano.
383
00:14:26,333 --> 00:14:28,299
The Alibi is someplace
you can't get anywhere else.
384
00:14:28,301 --> 00:14:31,669
This is really
artisan level food
and you're crushing it.
385
00:14:31,671 --> 00:14:34,005
-Well done. Impressive, wow.
-Thank you.
386
00:14:36,042 --> 00:14:39,110
[Guy] Coming up,
Vietnamese cuisine
in Anchorage, Alaska...
387
00:14:39,112 --> 00:14:40,511
This is the gold right here.
388
00:14:40,513 --> 00:14:42,513
...starting with
an incredible story...
389
00:14:42,515 --> 00:14:43,581
Gives you goosebumps.
390
00:14:43,650 --> 00:14:46,451
...and ending up
with blockbuster recipes.
391
00:14:46,519 --> 00:14:48,419
There's sometimes
you be jealous of what I do.
392
00:14:48,421 --> 00:14:50,121
-This is one of those times
right now.
-Yeah.
393
00:14:56,329 --> 00:14:58,730
Now on triple D,
it's all about the location,
394
00:14:58,732 --> 00:15:01,733
it's about the story,
it's about the character,
and it's about the food.
395
00:15:01,834 --> 00:15:03,001
We're here
in Anchorage, Alaska
396
00:15:03,003 --> 00:15:04,702
and, man,
do I have a doozy for you.
397
00:15:04,704 --> 00:15:07,305
From what I'm told
this is all about tribute,
398
00:15:07,307 --> 00:15:10,708
about dreams coming true,
and making Vietnamese food
their way.
399
00:15:10,710 --> 00:15:11,809
This is Ray's Place.
400
00:15:12,812 --> 00:15:14,512
Sautéed vegetable ready.
401
00:15:14,514 --> 00:15:16,948
You can't get food like this
anywhere else in Anchorage.
402
00:15:16,950 --> 00:15:18,816
Vietnamese shrimp salad.
403
00:15:18,818 --> 00:15:21,219
Anything you get here
is gonna be delicious.
404
00:15:21,221 --> 00:15:22,620
Beef sautéed noodles.
405
00:15:22,622 --> 00:15:25,223
Not just going to a restaurant
you're visiting family.
406
00:15:25,225 --> 00:15:27,025
[Guy] And for Curtis
and Joanne Yim,
407
00:15:27,027 --> 00:15:29,527
family has always been
front and center.
408
00:15:29,529 --> 00:15:31,529
Even down to
the restaurant's namesake,
409
00:15:31,531 --> 00:15:34,599
Joanne's GI stepfather,
Ray Seetomoma.
410
00:15:34,601 --> 00:15:36,701
So he married
your mom in Vietnam?
411
00:15:36,703 --> 00:15:39,137
Yes, he bring us from Vietnam
during the war
412
00:15:39,205 --> 00:15:41,039
and give us a good life.
413
00:15:41,107 --> 00:15:42,607
-Six of us.
-Really?
414
00:15:42,609 --> 00:15:45,043
One of the last
commercial flights
out of Saigon.
415
00:15:45,145 --> 00:15:46,477
Gives you goosebumps.
416
00:15:46,479 --> 00:15:50,615
We came here
straight from Vietnam
to Alaska, so cold.
417
00:15:50,617 --> 00:15:53,251
[Guy] When did
the decision come
to open the restaurant?
418
00:15:53,353 --> 00:15:56,154
My mom said,
"Oh, there's
no Vietnamese restaurant here.
419
00:15:56,255 --> 00:15:58,423
You should open one
because you love to cook."
420
00:15:58,425 --> 00:16:00,792
She brings a little piece
of Vietnam to everything.
421
00:16:00,794 --> 00:16:02,327
Vietnamese crepe up.
422
00:16:02,329 --> 00:16:04,228
Today I had the crepe,
it's really good.
423
00:16:04,230 --> 00:16:08,599
The filling was vegetables
and there was shrimp in there.
424
00:16:08,601 --> 00:16:10,134
Kind of eat it
like a fresh roll.
425
00:16:10,203 --> 00:16:13,237
This is a Vietnamese crepe
and it's kind of crunchy...
426
00:16:13,339 --> 00:16:15,206
My mouth is watering right now
even talking about it.
427
00:16:15,208 --> 00:16:16,908
So, what are
we making first, chef?
428
00:16:16,910 --> 00:16:19,210
-Nuoc Mam Cham.
-The traditional sauce...
429
00:16:19,212 --> 00:16:22,714
[Joanne Yim] Sugar, water,
fish sauce, vinegar.
430
00:16:22,716 --> 00:16:24,949
[Guy] Pureed garlic in wate
and then sambal.
431
00:16:24,951 --> 00:16:26,617
[Joanne] And then
you just mix it.
432
00:16:26,619 --> 00:16:28,753
-We don't heat it up?
Delicious.
-No.
433
00:16:28,855 --> 00:16:29,988
-Now we make the crepe.
-Yes.
434
00:16:29,990 --> 00:16:32,323
-Water, rice flour...
-Rice flour.
435
00:16:32,325 --> 00:16:34,459
[Joanne] ...turmeric
and curry powder...
436
00:16:34,560 --> 00:16:35,993
[Guy] So a little bit
of the color.
437
00:16:35,995 --> 00:16:39,030
-...coconut cream.
The pan have to be very hot.
-[Guy] Really hot.
438
00:16:39,032 --> 00:16:40,398
And just a little
vegetable oil.
439
00:16:40,400 --> 00:16:41,799
[Joanne] Coat the whole pan.
440
00:16:43,036 --> 00:16:45,436
[Guy] So kind of like a crep
swirling it around
441
00:16:45,538 --> 00:16:46,938
letting all
the moisture cook out.
442
00:16:46,940 --> 00:16:48,906
[Joanne] Put the cabbage in,
443
00:16:48,908 --> 00:16:52,310
carrots, chicken,
white tiger shrimp.
444
00:16:52,312 --> 00:16:53,211
Beautiful.
445
00:16:53,213 --> 00:16:55,413
-Okay, some of the...
-Here we go.
446
00:16:55,415 --> 00:16:58,082
My mouth is watering right now
I'm like almost drowning.
447
00:16:58,084 --> 00:17:00,318
-Lettuce, mint.
-Some of the cilantro.
448
00:17:00,320 --> 00:17:03,021
Take a piece of this
off in here
and roll it up in there.
449
00:17:03,023 --> 00:17:04,822
There's sometimes
you'd be jealous of what I do.
450
00:17:04,824 --> 00:17:06,691
-This is one of those times,
right now.
-Yeah.
451
00:17:06,693 --> 00:17:08,026
[Guy] This is
my jam right here.
452
00:17:09,262 --> 00:17:10,962
It's so delicious
453
00:17:11,030 --> 00:17:14,232
with the crunchy vegetables,
the crispiness of the crepe.
454
00:17:15,602 --> 00:17:18,102
The pancake is so light,
but crunchy.
455
00:17:19,039 --> 00:17:21,806
-Thank you.
-Thank you.
456
00:17:21,808 --> 00:17:24,308
With that sauce
it's not super sweet,
457
00:17:24,310 --> 00:17:26,444
it's tangy,
little bit of spice to it.
458
00:17:26,513 --> 00:17:28,312
-Do you bottle this sauce?
-Yes.
459
00:17:28,314 --> 00:17:30,348
-That's me right there.
-Look at that victor.
460
00:17:30,417 --> 00:17:32,050
-[chuckles]
-Huh?
461
00:17:32,752 --> 00:17:35,153
I'm ready for the next dish.
462
00:17:35,188 --> 00:17:36,521
[male diner] Is that
Vietnamese crepe?
463
00:17:36,523 --> 00:17:40,358
The Vietnamese crepe
is delicious, fresh,
and light.
464
00:17:40,427 --> 00:17:42,527
[female diner] Crispy on
the outside,
succulent on the inside.
465
00:17:42,529 --> 00:17:43,928
Have you had this
anywhere else?
466
00:17:43,930 --> 00:17:45,196
I have not
had this anywhere else.
467
00:17:45,198 --> 00:17:47,198
[Guy] Well, I'm gonna tell y
the one you're having
468
00:17:47,200 --> 00:17:49,801
should be the benchmark
before you go anywhere else.
469
00:17:49,803 --> 00:17:51,536
It's messy to eat,
but it's really good.
470
00:17:51,604 --> 00:17:53,337
Sautéed vegetables.
471
00:17:53,439 --> 00:17:54,939
The family goes to Vietnam
472
00:17:55,041 --> 00:17:57,308
and sometimes brings
new recipes back.
473
00:17:57,310 --> 00:18:00,445
-Explosions of so many
different flavors.
-Explosions?
474
00:18:00,546 --> 00:18:03,681
Found this place, started out
with the cashew chicken.
475
00:18:03,683 --> 00:18:05,850
The first four months
that's all I ordered.
476
00:18:05,919 --> 00:18:08,186
[Joanne] Spicy Chicken
with Cashew.
477
00:18:08,188 --> 00:18:09,620
This is one
of my favorite dishes.
478
00:18:09,622 --> 00:18:11,122
It's just the right amount
of spice.
479
00:18:11,124 --> 00:18:14,625
The crunch from the cashews
gives it that zhuzh.
480
00:18:14,627 --> 00:18:15,860
-Making spicy chicken.
-Yeah.
481
00:18:15,895 --> 00:18:19,063
We're gonna make the stock
to go on my vegetable.
482
00:18:19,065 --> 00:18:20,331
-[Guy] Toast the spices?
-[Joanne] Yeah.
483
00:18:20,333 --> 00:18:22,934
Cinnamon stick, star anise..
484
00:18:23,002 --> 00:18:26,504
-[Guy] Cardamom.
-[Joanne] ...clove,
fennel, and coriander.
485
00:18:26,506 --> 00:18:28,172
Put it in a bag.
486
00:18:28,241 --> 00:18:30,708
So when we cook it
she doesn't have to go through
and strain this out a bunch.
487
00:18:30,710 --> 00:18:34,245
-[Joanne] Water in there,
beef bone...
-[Guy] Chicken backs.
488
00:18:34,314 --> 00:18:37,315
-[Joanne] ...toasted onion,
spices.
-[Guy] And ginger.
489
00:18:37,317 --> 00:18:38,816
-And then some salt?
-Salt, that's it.
490
00:18:38,818 --> 00:18:41,419
-How long are we gonna
let this cook?
-About 4 hour.
491
00:18:41,421 --> 00:18:42,353
[Guy] And then
we'll strain it?
492
00:18:42,455 --> 00:18:44,489
We're gonna make
a house sauce.
493
00:18:44,491 --> 00:18:47,959
-Oyster sauce, soy sauce...
-[Guy] That's very soy-y.
494
00:18:47,961 --> 00:18:50,061
-Gluten-free soy sauce.
-Who you talking to?
495
00:18:50,163 --> 00:18:52,330
Oh, you're talking
to Cleveland. Hi, Cleveland.
496
00:18:52,332 --> 00:18:55,099
-Sugar.
-Your boy just zoomed in.
Hi, guys.
497
00:18:55,101 --> 00:18:56,801
-Hi.
-Okay.
498
00:18:56,803 --> 00:18:59,103
We make the vegetable, oil
499
00:18:59,105 --> 00:19:02,206
chopped garlic,
onions, squash,
500
00:19:02,208 --> 00:19:05,343
-broccoli...
-Very cute carrots, cabbage.
501
00:19:05,411 --> 00:19:07,945
-Some of the special sauce.
-[Joanne] The broth
that we made.
502
00:19:07,947 --> 00:19:09,079
Now what do we do next?
503
00:19:09,081 --> 00:19:11,949
[Joanne] Take a chicken thigh
and butterfly it up,
504
00:19:12,051 --> 00:19:13,484
so it can cook faster.
505
00:19:13,486 --> 00:19:15,520
-Fish sauce...
-Ground up lemongrass.
506
00:19:15,522 --> 00:19:17,755
...brown sugar
and chili flake.
507
00:19:17,823 --> 00:19:20,625
We let it marinate
at least half an hour.
508
00:19:20,627 --> 00:19:22,460
At least half an hour
she'll be right back.
509
00:19:22,529 --> 00:19:26,364
Vegetable oil,
chicken thighs, vegetable.
510
00:19:26,465 --> 00:19:29,800
-[Guy] Okay.
-[Joanne] For the chicken
when it's golden brown...
511
00:19:29,802 --> 00:19:33,504
-More seasoning.
-Yes, sugar, lemongrass,
512
00:19:33,506 --> 00:19:36,107
-hot pepper, fish sauce...
-[whistles]
513
00:19:36,109 --> 00:19:37,341
[Guy] The broth that we made
514
00:19:37,443 --> 00:19:38,743
[Joanne speaking]
515
00:19:40,113 --> 00:19:43,414
Jalapeno, cilantro, cashew.
516
00:19:43,416 --> 00:19:46,384
And then a little
corn starch slurry
to tighten it up.
517
00:19:46,386 --> 00:19:48,553
So you just
give it to 'em whole
and they got to figure it out.
518
00:19:48,654 --> 00:19:49,920
Yeah. [chuckles softly]
519
00:19:51,124 --> 00:19:53,224
[Guy] It's delicious,
don't let the name scare you
520
00:19:53,226 --> 00:19:55,459
It's not too hot.
It's very flavorful.
521
00:19:57,130 --> 00:19:58,796
I'm a complete barbarian.
522
00:19:58,798 --> 00:20:00,998
I'd call this
super flavored chicken.
523
00:20:01,000 --> 00:20:03,000
The sauce that goes
with the vegetables
524
00:20:03,002 --> 00:20:04,835
I want to pour
all over that rice.
525
00:20:04,937 --> 00:20:06,037
This is the gold right here.
526
00:20:07,407 --> 00:20:08,406
Mmm, outstanding.
527
00:20:08,408 --> 00:20:09,640
-Great job, chef.
-Thank you.
528
00:20:09,742 --> 00:20:11,108
[waiter] Spicy Chicken
with Cashew.
529
00:20:11,110 --> 00:20:13,811
Chicken is tender
a little bit of spice to it,
it's juicy.
530
00:20:13,813 --> 00:20:15,413
The veggies are so good.
531
00:20:15,415 --> 00:20:16,514
This is the best dish in town.
532
00:20:16,516 --> 00:20:17,848
Lemon chicken.
533
00:20:17,917 --> 00:20:20,451
If I'm just craving something
this is my go to place.
534
00:20:20,553 --> 00:20:22,587
I don't know what I like more,
the story,
535
00:20:22,589 --> 00:20:24,655
the tribute
to your stepfather,
536
00:20:24,724 --> 00:20:27,158
or the Vietnamese fusion
that you make.
537
00:20:27,226 --> 00:20:28,626
And to think that
I had to come all the way
538
00:20:28,628 --> 00:20:30,027
to Anchorage, Alaska
to find you.
539
00:20:30,029 --> 00:20:33,030
-It was worth the trip.
Thank you.
-It's my dream to see you.
540
00:20:33,032 --> 00:20:34,832
You'll love this girl,
got to come try this.
541
00:20:36,803 --> 00:20:39,503
So was that another
righteous road trip or what?
542
00:20:39,505 --> 00:20:43,407
But don't you worry
we got plenty more joints
to find all over this country.
543
00:20:43,409 --> 00:20:47,245
I'll be looking for you
next week on
Diners, Drive-Ins, and Dives
544
00:20:47,346 --> 00:20:49,113
Oh, no. There we go.
545
00:20:49,115 --> 00:20:51,649
There's someone...
Yeah, there's somebody
in New York.
546
00:20:51,751 --> 00:20:54,819
-Oh, say, "Hi."
Bakersfield waving in.
-Hi.
547
00:20:55,822 --> 00:20:57,755
Schenectady, you're there.
548
00:20:57,824 --> 00:20:59,724
-It's amazing.
It's like a tele find.
-Yeah.