[MUSIC PLAYING]
BRAD SPENCE: Chevy, I want you to come over and help me out
cranking it.
We make a mortadella.
It's an emulsion between pork shoulder and fat.
We'll fold in pistachio and cubed fat
back that's been blanched.
And then pump it into a beef bung, tie it up.
It's done.
You'll be amazed how big this thing can get.
Crank, baby crank.
Oh, yeah.
This is like 15 pounds.
My name is Brad Spence.
And I'm the chef at Amis restaurant.
I grew up in South Jersey, and it's like all
Italians over there.
So I always loved Italian food.
To me, Italian American food is soul food.
So I always had that love.
I always knew that I wanted to do it.
But I knew nothing really about Italian food.
I knew a little bit about it.
And then once I started working for Marc, he taught me
everything.
Marc Vetri started Vetri, which is an 8 to 10 table
Italian restaurant.
He's the master.
It was really when I went to Vetri that I really started to
understand what Italian food was all about, and traveling
to Italy and working there.
And that's when it all clicked after a couple years of
working for Marc.
Marc was looking to open more restaurants.
I was like, yeah, let's go [INAUDIBLE], let's go
[INAUDIBLE].
Every day, [INAUDIBLE], let's go look for space, bugging him
for a year.
Finally, he was like, relax.
I think he realized that it was time for me
to have my own thing.
So that's when we went out and shopped around for spots.
We definitely have the Roman classics.
We have the cacio e pepe.
Tonnarelli that we make here, black pepper, a little bit of
olive oil, a little bit of butter, and pecorino cheese.
That's a classic Roman pasta that you're going to have in
every trattoria in Rome.
And then we do some nontraditional stuff, like the
veal tongue.
Which again, I've never had that in Italy.
But it's something that it feels like you
would have in Italy.
This is definitely one of those dishes when my family
comes in, I don't tell them what is.
And they're like, what was that thing in the beginning?
What was that little crispy piece of meat?
I'm like, oh, that was veal tongue.
That was veal tongue?
Oh my god.
That was my favorite thing of the whole night.
But this is something that we've kind of
become known for.
It's going to be one of our signature things.
So we went out with Craig, my sous chef.
He's actually been here since the very beginning.
He's one of those guys that comes in and
works his ass off.
He's awesome.
And then my brother-in-law, Kevin, who has nothing to do
in the food business.
He doesn't know how to cook anything.
But he's been really close to me for the last 10 years.
We are going to Paesano's sandwich shop.
It's only been open for a couple years.
but eventually it will become an institution.
It's my buddy, Peter McAndrews.
He just really cares about what he's doing.
It's just not a sandwich.
It's really something special.
And it's really fucking good.
PETER MCANDREWS: I got Peronis.
You guys got Tecate and shit?
BRAD SPENCE: I don't know what the hell this is.
This was in our basement.
I just threw it on ice for these guys.
Do want us to help you out?
We'll go back there.
Two Irish guys cooking Italian food.
He was kind of disappointed in the way
sandwiches were in Philly.
So he was like, fuck it.
I'm going to open my own place.
So he opened it up.
And as soon as he opened, I would hear some people
talking about it.
You got to go to this place.
We went one time.
I took all the guys in the kitchen.
We went there and got every sandwich.
They were just awesome.
He makes everything there.
He makes his own bread.
He makes all his own roasted meats, and stuff.
It's good stuff.
PETER MCANDREWS: This is called the
South Philly microwave.
You wrap it up in the paper for a minute, kind of melt
[INAUDIBLE].
Once you have Paesano's tastes like pussy.
Sad thing is I'd rather eat good food than be
with a woman sometimes.
BRAD SPENCE: Definitely.
NATHAN BAYNES: People walk in and they're like, yeah, you
got steak sandwich?
I go, look, I understand that you are under the
misconception that the Philly steak is the thing to have
when you come to Philly.
That's the sandwich, the Philly.
But trust me when I say that what you
should have is the Paesano.
It's like, do you want pussy in your mouth?
Do you like eating pussy?
Then you're not going to go wrong.
BRAD SPENCE: I hear you man.
NATHAN BAYNES: We want to go triple X rated
with what we're doing.
BRAD SPENCE: You are.
Look at the sandwiches up there.
PETER MCANDREWS: This is called the Liverace.
Goofy name, but it's chicken fried chicken livers.
And it makes your mouth sing like Liberace.
But it's chicken livers with sopressata, garlic mayonnaise,
orange, a little gorgonzola.
It's almost like chicken wings.
[INTERPOSING VOICES]
BRAD SPENCE: The Liverace is
definitely one of my favorites.
You take a bite and it's just unbelievable.
And there's much fat, and so much salt, and so much flavor.
And it's pretty intense when you eat it.
This is insane.
Oh my god.
KEVIN GRIFFIN: Right to my bad heart.
I might have a heart attack.
You watch out for me.
BRAD SPENCE: All right guys.
We're going to be back at Amis at like 11:30, 12:00.
You guys can stop back and we'll do the fucking
mortadella sandwich.
PETER MCANDREWS: Don't do anything I
wouldn't do in my absence.
I used to smoke and rollerblade off [INAUDIBLE]
Drive.
[INTERPOSING VOICES]
-Later, Pete.
BRAD SPENCE: So next, we're going Han Dynasty.
It's our good buddy, Han Chiang.
He has a Szechuan restaurant.
Hopefully he won't be too drunk by
the time we get there.
He'll blow himself up with a wok, or something.
What Han always wanted to do was do
traditional Szechuan food.
It's dishes that are hundreds of years old.
And wasn't going to change it for the American palate.
HAN CHIANG: If they listen, great.
You're going to have the best authentic meal of your life.
All my chefs are from China, from this region.
Because if you're not used to the food, if you don't know
how it's supposed to taste like, you
can't cook it, period.
So we're going to start bringing out food.
Is that all right?
First, we're going start out with beef and
tripe with chili oil.
-What level spicy is this?
HAN CHIANG: This is like a 10.
-Oh good, good.
Because I was going to say it's fucking spicy.
HAN CHIANG: Dan dan noodles.
-Yes.
-Yeah, dude.
Dan dan noodles.
BRAD SPENCE: You always go tableside when you do them,
toss them like that?
HAN CHIANG: Because Americans are too stupid to mix
everything.
BRAD SPENCE: So it's traditional
to the United States.
HAN CHIANG: I'm working myself as a slave to mix noodles.
Dan dan mother fucking noodles.
-Oh shit.
HAN CHIANG: AKA crack.
Chinese food is made for family style, to share.
I'm Chinese.
I'm 33 years old.
I never had a meal not shared in my fucking life.
[INAUDIBLE]
eat, and shut the fuck up.
BRAD SPENCE: He's pretty intense about the dishes.
They're all awesome.
And it's all real simple.
It reminds me of what we do here, minus all the spice.
It's just one or two ingredients on the plate.
And it's awesome ingredients.
It's always good.
KEVIN GRIFFIN: I've got to be honest.
I don't always hear totally fresh when I hear about
Chinese food.
That's Chinese food in America.
-Exactly.
It's a different concept.
HAN CHIANG: Has a very low price point.
They usually buy really shitty meat.
How the fuck they sell a lunch special for $4.50?
KEVIN GRIFFIN: That's kind of fucking scary, dude.
HAN CHIANG: How the fuck they do that?
[INTERPOSING VOICES]
HAN CHIANG: McDonald's can't even beat that price.
How the fuck they do that?
You really trust a Chinese family selling you $4.50 for a
lunch special?
BRAD SPENCE: Han is like, he's crazy.
He's saying crazy shit.
Luckily, the group I was with, they're just as crazy.
But if you hang out with somebody that's not used to
Han, they're like, what the fuck's wrong with this guy.
Is he all right?
KEVIN GRIFFIN: You looking for love?
HAN CHIANG: No.
I'm looking for somebody is excellent at stripping, and a
video gamer.
-Video gamer.
[INTERPOSING VOICES]
BRAD SPENCE: So you need a stripper video gamer.
KEVIN GRIFFIN: Why the video game part?
HAN CHIANG: I mean, as a video gamer, my greatest fantasy is
have my dick sucked while I play video games.
-No, that makes sense.
-Let's roll.
HAN CHIANG: I just speak my mind.
KEVIN GRIFFIN: Actually that is your only fault.
You speak your mind.
You really should keep that shit to yourself.
HAN CHIANG: No.
CRAIG PARAHUS: Never.
HAN CHIANG: Never.
CRAIG PARAHUS: No filter.
HAN CHIANG: No filter.
CRAIG PARAHUS: No filter.
HAN CHIANG: That's why I love this channel.
Go fuck yourself, Munchies.
BRAD SPENCE: You guys ready for encased meat, sliced with
mayonnaise?
CRAIG PARAHUS: I'm more worried about encased meat
than my sex life.
BRAD SPENCE: So what I made for them, it was a sandwich.
I got a mortadella, poached that.
PETER MCANDREWS: It looks like a cow's penis.
BRAD SPENCE: And then we make our own sesame bread.
I split that, scooped out the bread.
And then we made something called samurai sauce, which is
basically mayonnaise and chili paste mixed together.
So we put that on the bread.
-Its like a big vagina.
BRAD SPENCE: And then I took the hot mortadella, and just
sliced that.
-That's the most beautiful thing I've seen since I
watched granny porn yesterday.
BRAD SPENCE: Put that down, and then escarole, pecorino,
raw red onion, a little olive oil and black
pepper and chili flake.
And then just served that up.
PETER MCANDREWS: That fucking sandwich is awesome.
I said it earlier to you, I think I love fucking food more
than pussy.
Fucking [INAUDIBLE]
pussy more than food.
[INAUDIBLE]
there's no way around that shit.
Irish guys love food more than pussy.
BRAD SPENCE: Han is like, when you're hanging out with him,
he's one step away from somebody beating
the shit out of him.
But it's also funny when you're hanging out with a guy
like Peter, who's just as crazy.
When the two of them get together, that makes me even
more nervous because I'm afraid that one of them's
going to knock the other one out.
Peter last night was busting his balls.
I was waiting for Han just to fucking punch him in the face.
And then Peter was going to have to beat his ass.
It was going to be a big mess.
HAN CHIANG: Can I get a couple knives here?
BRAD SPENCE: It's kind of funny to see them hanging out.
Let's get a cheers before somebody gets stabbed with a
[INAUDIBLE] knife, or some shit.
[INAUDIBLE].
-Cheers.
PETER MCANDREWS: Thank you, everybody.
BRAD SPENCE: All the chefs in this city, for the most part
are really cool.
We work our ass off.
And one of the perks is, when you go out, people to take
care of you, which is a cool thing.
I love doing it.
It's part of the joy of the business, is to be able to
take care of somebody that works their ass
off the same as you.
PETER MCANDREWS: Han, salud.
HAN CHIANG: Peter.
PETER MCANDREWS: How do you say that in Chinese?
HAN CHIANG: [CHINESE]
[CHINESE]
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