“My Middle Name Should Have Been Pancetta”
When Guy Fieri rolled up to Tee Off Bar and Grill, he found exactly what the name suggests—a neighborhood bar. But one look at the menu told a different story. Porterhouse steaks. Pork chops with apricot relish. This wasn’t your average pub grub situation.
“This is perfect food that you would expect to get in a five-star restaurant,” Guy declared. His verdict on this unlikely gem? “Five-star dive bar.”
From Fine Dining to Dive Bar Glory
Paul Gross and his wife Crystal took over the joint three and a half years ago. She was working in a bar, he was working in a restaurant, and they decided to go for it. Paul didn’t want to waste his fine dining experience, so he brought those skills to an unexpected venue. The result? A menu featuring pulled pork sandwiches, grilled artichokes, and everything made as close to scratch as possible.
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But the signature dish that really caught Guy’s attention was the Creamy Mac and Cheese with Pancetta.
The Cheese Overload Method
Paul’s approach to this mac and cheese is aggressive in the best possible way. He starts by sautéing pancetta—Italian bacon—in a little oil until it’s nice and crispy. “I love pancetta so much my middle name should have been pancetta,” Guy confessed, watching Paul work.
Then Paul adds heavy cream directly into the rendered pancetta fat. “At Paul’s diet center, we serve it with a healthy strawberry salad though,” Guy joked. Paul’s response? “That’s kind of like anchoring the Queen Mary with a paper clip.”
The cheese situation escalates quickly: first shredded cheddar and Monterey Jack go in. Then a four-cheese blend of asiago, parmesan, and provolone. Guy called it “fondue heaven.” When Paul added the ditalini noodles, there was barely room in the pan. “There’s not even enough room to put noodles,” Guy observed.
Before baking, Paul shaves fresh asiago and parmesan on top. Eight to ten minutes in the oven later, it comes out bubbling. But Paul wasn’t done—more cheese on top, finished with chives and cracked pepper. “You sure we’re done?” Guy asked. “Cause I mean we got the rest of the day.”
The Verdict
Guy’s reaction said it all: “Super creamy dreamy. The blend of cheeses I really dig, and I’m a pancetta junkie so that plays right into it.”
When Guy suggested Paul could sell this dish, Paul’s deadpan response was perfect: “I already do.”
The final word? “Creamy silky cheesy goodness just burst in your mouth. There is nothing like this anywhere in the world.”
Tips From the Kitchen
If you want to attempt your own version of this decadent mac, here’s what Paul demonstrated:
- Cook the pancetta until crispy—a little oil helps it render properly
- Add cream directly to the pancetta fat—that’s where the flavor lives
- Layer your cheeses—start with cheddar and Monterey Jack, add a four-cheese blend, then finish with shaved asiago and parmesan
- Use a cast iron pan—Paul transferred it to a smaller one before baking
- Don’t skimp on the final flourish—more cheese on top after baking, plus chives and cracked pepper
For more over-the-top comfort food moments, check out when Guy tackled the INSIDE-OUT Grilled Cheese or went adventurous with DUCK TONGUE Tacos.
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