In this special episode of Diners, Drive-Ins and Dives, Guy Fieri ventures to Los Angeles, California, to visit a unique spot that holds personal significance for him. Guy heads to Black Market Liquor Bar, a restaurant owned by his dear friend and fellow chef, Antonia Lofaso. Known for her inventive dishes and vibrant personality, Antonia has turned Black Market Liquor Bar into a culinary sensation.
A Blend of Casual and Upscale
Located in Studio City, Black Market Liquor Bar offers a unique blend of casual dining and upscale cuisine. As Guy steps into the restaurant, he is greeted by a warm atmosphere and an eclectic menu. “It’s kind of a mixture of casual and upscale; every dish tastes of another country,” Guy notes, setting the stage for an exciting culinary journey.
Hamachi Crudo: A Fusion of Flavors
The episode kicks off with Antonia preparing one of her signature dishes, Hamachi Crudo. The dish features fresh Hamachi, diced and dressed with a Yuzu ponzu sauce. Antonia explains each step meticulously, from smashing jalapenos and Thai basil to adding fresh orange juice, tamari, and sesame oil. The mixture is left to sit for two days, allowing the flavors to meld together.
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To complement the Hamachi, Antonia prepares a tempura batter with a mix of all-purpose flour, rice flour, corn starch, kosher salt, and baking powder. The batter is used to fry broccolini to a perfect crisp. A shiso aioli, made from lime juice, pickled ginger, garlic, and mayonnaise, adds another layer of complexity to the dish.
When Guy finally tastes the Hamachi Crudo, his excitement is palpable. “You hit all the marks here—fresh, eclectic, crunchy, supple, raw, spicy, and sweet. Check, check, check!” he exclaims. “It is delicate and balanced. That would compete with any Japanese restaurant on any level.”
Bolognese: A Taste of Italy
Next, Guy dives into a classic Italian dish with a twist: Antonia’s Bolognese. The preparation begins with a mix of pork, veal, and beef, cooked with pureed bacon for added richness. Carrots, celery, onions, tomato paste, and white wine are added, along with a sachet of rosemary, thyme, peppercorns, bay leaves, and Italian parsley.
After letting the mixture cook down, Antonia removes the sachet and finishes the sauce with milk and rosemary. She also prepares a simple tomato sauce using San Marzano tomatoes, garlic, salt, and sugar, cooked for 90 minutes.
To complete the dish, Antonia creates a cheese stock from Parmesan and Pecorino rinds simmered in water. The Bolognese is combined with tagliatelle noodles and finished with fresh Parmesan, basil, and parsley.
Guy is blown away by the flavors, declaring, “This right here is in the top three best Bolognese I’ve ever had in my life. The rosemary kiss in this is pure genius—bloomed in the butter, pulled at the right time. It’s the ghost of flavor in the dish.”
A Heartfelt Connection
Throughout the episode, the bond between Guy and Antonia is evident. Despite their close friendship, Antonia admits to feeling nervous about cooking for Guy. “Even when you and I are on shows together, you don’t really taste my food all that often. This is nerve-wracking!” she confesses.
Guy reassures her with high praise, saying, “Your business is making amazing food, and that right there, sister, is why you do so well. It’s outstanding.”
