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00:00

SHOW.
SHOW.
00:01

>> Brandon: CONGRATULATIONS TO
>> Brandon: CONGRATULATIONS TO
00:02

ONE AND ALL!
ONE AND ALL!
00:05

COURSE.
COURSE.
00:07

AND TODAY HOW ABOUT A LITTLE
AND TODAY HOW ABOUT A LITTLE
00:10

ITALIAN FOOD, JUST LIKE GRANDMA
ITALIAN FOOD, JUST LIKE GRANDMA
00:11

USED TO MAKE.
USED TO MAKE.
00:15

BUT IN A MODERN SETTING.
BUT IN A MODERN SETTING.
00:16

>> Tati: MICHELLE OLIVER TAKES
>> Tati: MICHELLE OLIVER TAKES
00:19

US TO FERNDALE TO DINE AT POPS
US TO FERNDALE TO DINE AT POPS
00:20

FOR SOME ITALIAN.
FOR SOME ITALIAN.
00:23

♪♪
♪♪
00:26

>> Reporter: WITH FRESHLY MADE
>> Reporter: WITH FRESHLY MADE
00:31

NEAPOLITAN PIZZAS AND HOPE-MADE
NEAPOLITAN PIZZAS AND HOPE-MADE
00:36

HERITAGE.
HERITAGE.
00:39

>> HE LOVED HIS GRANDPARENTS TO
>> HE LOVED HIS GRANDPARENTS TO
00:41

EMGRATED FROM ITALY.
EMGRATED FROM ITALY.
00:44

FOOD.
FOOD.
00:51

HIS GRANDPARENTS ARE NAN A &
HIS GRANDPARENTS ARE NAN A &
00:59

P - NAN A & OPU.
P - NAN A & OPU.
01:02

AND THAT'S HOW THE RESTAURANT
AND THAT'S HOW THE RESTAURANT
01:05

WAS NAMED.
WAS NAMED.
01:08

>> IT'S A WINE CONCEPT AND WE
>> IT'S A WINE CONCEPT AND WE
01:09

WANTED WINE TO HIT YOU IN THE
WANTED WINE TO HIT YOU IN THE
01:11

FACE AS YOU WALK IN.
FACE AS YOU WALK IN.
01:13

WE HAVE THE WINE PRESERVATION
WE HAVE THE WINE PRESERVATION
01:14

SYSTEM WHICH GIVES US THE
SYSTEM WHICH GIVES US THE
01:15

ABILITY TO POUR IT BY THE GLASS
ABILITY TO POUR IT BY THE GLASS
01:17

AND THE WINE WILL NEVER GO BAD.
AND THE WINE WILL NEVER GO BAD.
01:23

ITALIA
ITALIA
01:28

ITALIAN PIAZZA.
ITALIAN PIAZZA.
01:30

>> WE'RE CERTIFIED IN THE TRUE
>> WE'RE CERTIFIED IN THE TRUE
01:32

ART OF MAKING NEAPOLITAN PIZZA
ART OF MAKING NEAPOLITAN PIZZA
01:34

AND FOLLOW ALL THE RULES AND
AND FOLLOW ALL THE RULES AND
01:37

REGULATIONS, MAKING IT THE WAY
REGULATIONS, MAKING IT THE WAY
01:41

IT WAS FIRST CREATED BACK IN
IT WAS FIRST CREATED BACK IN
01:42

ITALY.
ITALY.
01:44

IT'S ALL HANDMADE PASTA.
IT'S ALL HANDMADE PASTA.
01:48

STYLE.
STYLE.
01:50

MARGARITA PIZZA.
MARGARITA PIZZA.
01:54

>> FIRST UP, TAKING OUR DOUGH
>> FIRST UP, TAKING OUR DOUGH
02:00

AND STRETCH IT OUT.
AND STRETCH IT OUT.
02:03

>> Reporter: THIS DOUGH IS MADE
>> Reporter: THIS DOUGH IS MADE
02:06

WITH DOUBLE ZERO KAPUTO FLOUR IN
WITH DOUBLE ZERO KAPUTO FLOUR IN
02:08

THE NEAPOLITAN WAY.
THE NEAPOLITAN WAY.
02:11

>> YOU WANT TO SPIN IT FROM BACK
>> YOU WANT TO SPIN IT FROM BACK
02:13

TO FORTH, KIND OF.
TO FORTH, KIND OF.
02:14

>> Reporter: ALL RIGHT.
>> Reporter: ALL RIGHT.
02:16

LET ME WATCH YOU AND LEARN.
LET ME WATCH YOU AND LEARN.
02:19

>> SO DO LIKE THAT.
>> SO DO LIKE THAT.
02:20

STRETCH IT LIKE THAT.
STRETCH IT LIKE THAT.
02:22

>> Reporter: NOW COMES THE
>> Reporter: NOW COMES THE
02:26

SAUCE, WHICH IS MADE WITH SAN
SAUCE, WHICH IS MADE WITH SAN
02:27

MARZANO TOMATOES.
MARZANO TOMATOES.
02:30

>> IT HAS A SWEETER TASTE.
>> IT HAS A SWEETER TASTE.
02:42

>> SWEET, A LITTL ACIDIC.
>> SWEET, A LITTL ACIDIC.
02:43

AVOID THE CENTER OF THE PIZZA
AVOID THE CENTER OF THE PIZZA
02:47

BECAUSE IT WON'T BE CRISPY
BECAUSE IT WON'T BE CRISPY
02:48

THERE.
THERE.
02:50

>> OH, THE DRIPPY PIZZA.
>> OH, THE DRIPPY PIZZA.
02:51

AND THEN INTO THE OVEN IT GOES.
AND THEN INTO THE OVEN IT GOES.
02:54

>> IT GETS UP TO AROUND 1,000
>> IT GETS UP TO AROUND 1,000
02:58

SECONDS.
SECONDS.
02:59

>> Reporter: THAT'S QUICK.
>> Reporter: THAT'S QUICK.
03:01

>> WE'LL QUICK.
>> WE'LL QUICK.
03:02

>> Reporter: YOU CAN SEE THE
>> Reporter: YOU CAN SEE THE
03:03

LITTLE EDGES.
LITTLE EDGES.
03:05

>> YOU GET THE BUBBLES FROM
>> YOU GET THE BUBBLES FROM
03:06

FERMENTING THE DOUGH.
FERMENTING THE DOUGH.
03:09

WE FERMENT THE DOUGH FOR THREE
WE FERMENT THE DOUGH FOR THREE
03:10

DAYS.
DAYS.
03:11

>> Reporter: THEY BRING THE
>> Reporter: THEY BRING THE
03:12

PIZZA TO THE TOP OF THE OVEN TO
PIZZA TO THE TOP OF THE OVEN TO
03:14

FINISH IT UP AND THEN IT'S READY
FINISH IT UP AND THEN IT'S READY
03:15

TO SERVE.
TO SERVE.
03:18

>> WE DON'T HAVE A LOT OF
>> WE DON'T HAVE A LOT OF
03:19

COMPLICATED SAUCES.
COMPLICATED SAUCES.
03:21

WE FIND THE RIGHT INGREDIENTS
WE FIND THE RIGHT INGREDIENTS
03:24

AND FIND THE BEST OF ITS KIND
AND FIND THE BEST OF ITS KIND
03:26

DELICIOUS.
DELICIOUS.
03:30

>> THIS IS A PERFECT THIN CRUST!
>> THIS IS A PERFECT THIN CRUST!
03:33

TALKING ABOUT THE 900 DEGREE
TALKING ABOUT THE 900 DEGREE
03:36

OVEN WITH CHEF JUSTIN JOHNSON
OVEN WITH CHEF JUSTIN JOHNSON
03:39

FROM POP'S FOR ITALIAN.
FROM POP'S FOR ITALIAN.
03:45

THANK FOR COMING IN TODAY.
THANK FOR COMING IN TODAY.
03:48

SEASON HERE.
SEASON HERE.
03:52

>> THE FIRST DISH IS ONE OF OUR
>> THE FIRST DISH IS ONE OF OUR
03:53

PASTA DISHES.
PASTA DISHES.
03:55

IT'S REALLY SIMPLE WITH ROASTED
IT'S REALLY SIMPLE WITH ROASTED
03:58

TOMATOES, ONIONS, GRILLED
TOMATOES, ONIONS, GRILLED
04:01

ASPARAGUS, AND IT'S TOSSED IN A
ASPARAGUS, AND IT'S TOSSED IN A
04:03

PESTO CREAM SAUCE, VERY, VERY
PESTO CREAM SAUCE, VERY, VERY
04:05

FANTASTIC!
FANTASTIC!
04:10

>> Tat AMAZING!
>> Tat AMAZING!
04:14

>> OUR OCTOPUS DISH WITH
>> OUR OCTOPUS DISH WITH
04:17

POTATOES AND PANCETTA AND
POTATOES AND PANCETTA AND
04:19

STOPPED WITH YOU A ROUXING LA
STOPPED WITH YOU A ROUXING LA
04:23

AND SHAVED RADIS SALAD.
AND SHAVED RADIS SALAD.
04:25

OF OCTOPUS THERE.
OF OCTOPUS THERE.
04:27

>> AND THIS IS A FUN SALAD ON
>> AND THIS IS A FUN SALAD ON
04:30

THE MENU, WITH A HONEY GOAT
THE MENU, WITH A HONEY GOAT
04:35

CHEESE ON THE BOTTOM, GRILLED
CHEESE ON THE BOTTOM, GRILLED
04:37

VEGETABLES, CANDIED PISTACHIOS,
VEGETABLES, CANDIED PISTACHIOS,
04:40

AND WE HAVE DIFFERENT SPICY
AND WE HAVE DIFFERENT SPICY
04:42

GREENS, BABY GREENS, BABY ROOT
GREENS, BABY GREENS, BABY ROOT
04:44

DETROIT.
DETROIT.
04:46

AND THEY'RE DOING REALLY, REALLY
AND THEY'RE DOING REALLY, REALLY
04:47

COOL THINGS THERE.
COOL THINGS THERE.
04:49

>> Brandon: AND WHAT ABOUT THE
>> Brandon: AND WHAT ABOUT THE
04:50

PASTA?
PASTA?
04:53

WHEN YOU MAKE 'EM, IT MAKES SUCH
WHEN YOU MAKE 'EM, IT MAKES SUCH
04:54

A DIFFERENT.
A DIFFERENT.
04:57

>> OUR PASTAS ARE FRESH MADE
>> OUR PASTAS ARE FRESH MADE
04:58

EVERY SINGLE DAY.
EVERY SINGLE DAY.
04:59

WE HAVE A GUY WHO HANGS OUT IN
WE HAVE A GUY WHO HANGS OUT IN
05:01

THE BACK OF THE KITCHEN AND
THE BACK OF THE KITCHEN AND
05:02

MAKES PASTA ALL DAY.
MAKES PASTA ALL DAY.
05:07

THIS IS OUR GUGITINI.
THIS IS OUR GUGITINI.
05:12

RADELLE.
RADELLE.
05:15

AND IN THE BACK, I HAVE
AND IN THE BACK, I HAVE
05:16

FETTUCCINE WHICH EVERYONE PRETTY
FETTUCCINE WHICH EVERYONE PRETTY
05:18

MUCH KNOWS.
MUCH KNOWS.
05:25

PASTA.
PASTA.
05:31

FLOUR.
FLOUR.
05:33

>> IT'S HIGH QUALITY FLOUR, THE
>> IT'S HIGH QUALITY FLOUR, THE
05:35

GOLD STANDARD, PRETTY MUCH ALL
GOLD STANDARD, PRETTY MUCH ALL
05:36

OVER THE WORLD.
OVER THE WORLD.
05:39

IT'S USED IN JAPAN, CANADA, THE
IT'S USED IN JAPAN, CANADA, THE
05:41

U.S., ANYWHERE YOU CAN THINK OF.
U.S., ANYWHERE YOU CAN THINK OF.
05:46

THIS IS THE REAL DEAL RIGHT HERE
THIS IS THE REAL DEAL RIGHT HERE
05:48

USED EVERYWHERE.
USED EVERYWHERE.
05:52

JUST PAST WOODWARD.
JUST PAST WOODWARD.
05:54

>> Tati: WE'RE GIVING AWAY FIVE
>> Tati: WE'RE GIVING AWAY FIVE
05:55

$50 GIFT CARDS.
$50 GIFT CARDS.
05:58

TO ENTER, GO TO OUR "LIVE IN THE
TO ENTER, GO TO OUR "LIVE IN THE
05:59

D" FACEBOOK PAGE.
D" FACEBOOK PAGE.
06:02

CLICKONDETROIT.COM.
CLICKONDETROIT.COM.

All noun

show /SHō/ word	An event for displaying or promoting goods

Dine in the D: Pop's for Italian

145 views

Click On Detroit | Local 4 | WDIV

Video Language:

English

Caption Language:

English (en)

Accent:

English (US)

Speech Time:

99%

6:03 / 6:05

Speech Rate:

114 wpm - Conversational

Intro:

SHOW.. >> Brandon: CONGRATULATIONS TO. ONE AND ALL!. COURSE.. AND TODAY HOW ABOUT A LITTLE. ITALIAN FOOD, JUST LIKE GRANDMA. USED TO MAKE.. BUT IN A MODERN SETTING.. >> Tati: MICHELLE OLIVER TAKES. US TO FERNDALE TO DINE AT POPS. FOR SOME ITALIAN.. ♪♪. >> Reporter: WITH FRESHLY MADE. NEAPOLITAN PIZZAS AND HOPE-MADE. HERITAGE.. >> HE LOVED HIS GRANDPARENTS TO. EMGRATED FROM ITALY.. FOOD.. HIS GRANDPARENTS ARE NAN A &. P - NAN A & OPU..