1 00:00:01,202 --> 00:00:02,634 Hey, there, I'm Guy Fieri and we're rolling out 2 00:00:02,703 --> 00:00:06,405 looking for America's greatest Diners, Drive-Ins, and Dives. 3 00:00:07,341 --> 00:00:08,240 This trip... 4 00:00:08,309 --> 00:00:09,608 -Hi, guys. -Hi. 5 00:00:09,610 --> 00:00:11,210 [Guy Fieri] ...we're diggin into dishes... 6 00:00:11,212 --> 00:00:12,144 Me like-y. 7 00:00:12,246 --> 00:00:13,512 ...perfect for picking up.. 8 00:00:13,514 --> 00:00:14,646 It's funky freaky Friday. 9 00:00:14,715 --> 00:00:16,248 ...and chowing down. 10 00:00:16,317 --> 00:00:18,650 This is my jam right here. 11 00:00:18,719 --> 00:00:21,820 Like meat packed pizza and sandwiches in Laramie, Wyoming... 12 00:00:21,822 --> 00:00:23,689 You're on your way to flavor town. 13 00:00:23,691 --> 00:00:26,658 ...Vietnamese specialties rock in Anchorage, Alaska.. 14 00:00:26,727 --> 00:00:29,428 My mouth is watering right now even talking about it. 15 00:00:29,430 --> 00:00:31,630 ...and upped-up pub grub in Cleveland... 16 00:00:31,632 --> 00:00:32,865 Does the owner make you do this 17 00:00:32,933 --> 00:00:34,500 or is this just you going wacko? 18 00:00:34,502 --> 00:00:37,403 ...mixed with one of my favorite holiday treat 19 00:00:37,405 --> 00:00:38,937 I am like a little kid at Christmas. 20 00:00:39,507 --> 00:00:41,106 I'm trippin'. 21 00:00:41,108 --> 00:00:45,310 That's all right here, right now, on Diners, Drive-Ins, and Dives 22 00:00:45,312 --> 00:00:46,745 [theme music playing] 23 00:00:57,425 --> 00:00:59,558 So I'm here in Cleveland a great triple D town 24 00:00:59,660 --> 00:01:01,460 and also home to a bunch of my cousins. 25 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. 26 00:01:04,532 --> 00:01:07,099 I mean, that is a Fieri family favorite movie 27 00:01:07,101 --> 00:01:08,801 and we watched it hundreds of times. 28 00:01:08,803 --> 00:01:11,437 So across the street happens to be a joint 29 00:01:11,538 --> 00:01:13,405 that's serving Cleveland comfort food. 30 00:01:13,407 --> 00:01:15,808 I got to check it out. This is the Rowley Inn. 31 00:01:17,611 --> 00:01:19,812 These veggies for your Chilaquiles is here, boss. 32 00:01:19,814 --> 00:01:22,948 As soon as you come here you're hooked into wanting to be a regular. 33 00:01:22,950 --> 00:01:25,084 I got the shrimp and grits for ya. 34 00:01:25,086 --> 00:01:26,952 How did you find the Rowley Inn? 35 00:01:26,954 --> 00:01:29,188 [female diner 1] It's just a little local hidden gem just started coming here. 36 00:01:29,190 --> 00:01:31,123 -You know? -Well, I don't. That's why I was asking. 37 00:01:31,125 --> 00:01:34,326 -No, you don't? You know. -And I was hoping you would tell me, you know? 38 00:01:34,328 --> 00:01:36,261 [female diner 2] You would really be surprised 39 00:01:36,363 --> 00:01:38,464 by just how good the food is here. 40 00:01:38,532 --> 00:01:41,300 [Guy] That's because when owner, Jon Oberman, bought this joint 41 00:01:41,302 --> 00:01:43,135 the bar was set pretty low. 42 00:01:43,204 --> 00:01:46,939 This was a very, very divey bar at the time. 43 00:01:47,040 --> 00:01:49,908 It was a punch palace, no windows, vinyl ripper up floors-- 44 00:01:49,910 --> 00:01:51,243 A punch palace? 45 00:01:51,312 --> 00:01:53,412 That is one of the funniest lines I ever heard. 46 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. 48 00:01:57,518 --> 00:01:59,051 Bacon-Wrapped Tots ready to go. 49 00:01:59,153 --> 00:02:01,320 I always recommend the Bacon-Wrapped Tots. 50 00:02:01,322 --> 00:02:04,723 Soft potato on the inside wrapped with this crispy bacon. 51 00:02:04,725 --> 00:02:07,426 And chipotle ranch brings the whole thing together. 52 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. 54 00:02:10,498 --> 00:02:12,030 [Guy] Boiled Yukon, skins on 55 00:02:12,032 --> 00:02:13,365 [Erich Lautieri] White pepper, salt, 56 00:02:13,433 --> 00:02:14,566 roasted garlic, browned butter. 57 00:02:14,568 --> 00:02:16,635 -[Guy] Okay. -[Erich] Heavy cream. 58 00:02:16,704 --> 00:02:19,304 Mix it in with our shredded hash 59 00:02:19,306 --> 00:02:21,306 a little more salt, black pepper, 60 00:02:21,308 --> 00:02:22,541 now we're ready to form them. 61 00:02:22,643 --> 00:02:24,810 [Guy] Let's see it. That's not a tot, that's a baseball. 62 00:02:24,812 --> 00:02:26,077 -Yeah, you know... -Yeah. 63 00:02:26,079 --> 00:02:27,412 [Erich] ...you got to give people what they want though. 64 00:02:27,414 --> 00:02:30,315 -And the wrap is? -Just one whole piece of bacon, man. Bam. 65 00:02:30,317 --> 00:02:32,718 [Guy] While those are frying what's the sauce that goes with 'em? 66 00:02:32,720 --> 00:02:35,053 -Chipotle ranch sauce. -How many items are on the menu here? 67 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 71 00:02:43,030 --> 00:02:44,630 or is this just you going wacko? 72 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. 74 00:02:49,703 --> 00:02:52,304 [Erich] We throw with the ranch dressing, chipotle peppers, 75 00:02:52,306 --> 00:02:54,406 the Worcestershire, I just call it Wuwu, 76 00:02:54,408 --> 00:02:56,041 because not everybody knows how to say it or spell it. 77 00:02:56,143 --> 00:02:57,843 So that's you way, is Wuwu? 78 00:02:57,912 --> 00:03:00,045 -Plate it up. -[Erich] Boom, just like so. 79 00:03:00,047 --> 00:03:01,947 Dude, it looks like a top made after me. 80 00:03:06,320 --> 00:03:07,486 Incredibly creative. 81 00:03:07,488 --> 00:03:09,621 You get crispy, you get creamy, 82 00:03:09,623 --> 00:03:11,690 you get crunchy unctuous bacon. 83 00:03:11,692 --> 00:03:14,826 -Thanks. -The chipotle sauce which is so needed 84 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. 86 00:03:22,303 --> 00:03:25,204 -Funky, fried, freaky-- -Freaky Friday funky. 87 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. 94 00:03:41,322 --> 00:03:43,188 This is a really great bar, but one of the things 95 00:03:43,190 --> 00:03:44,956 that is really special about this neighborhood 96 00:03:44,958 --> 00:03:47,326 is that the Christmas Story hous is right across the street. 97 00:03:47,328 --> 00:03:50,229 I got to tell you something, I am like a little kid at Christmas, 98 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? 100 00:03:53,801 --> 00:03:55,767 -You're a big fan. -No, I'm a huge fan. 101 00:03:55,769 --> 00:03:58,103 [Brittany Knafler] Everythin that we have in the museum is authentic to the movie. 102 00:03:58,105 --> 00:03:59,504 [Guy] I got to call my kids 103 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? 106 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. 108 00:04:09,950 --> 00:04:12,317 [laughs heartily] 109 00:04:12,319 --> 00:04:14,353 These are my cousins, by the way. 110 00:04:14,421 --> 00:04:15,621 What weirdos. 111 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. 113 00:04:20,761 --> 00:04:23,762 And this museum is just one of the things that stands out 114 00:04:23,864 --> 00:04:25,197 in the westside of Cleveland 115 00:04:25,199 --> 00:04:28,500 It's my Aunt Polly, my Cousin Tanya, and my Cousin Heidi. 116 00:04:28,502 --> 00:04:32,504 So we have a very big population of Slovenians, and Polish, 117 00:04:32,506 --> 00:04:34,506 and they all make their authentic dishes here 118 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, 121 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. 141 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. 147 00:05:38,605 --> 00:05:40,205 Let 'em, kind of, steam all together. 148 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? 174 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.