In this episode of Diners, Drive-Ins, and Dives, Guy Fieri heads to a seemingly ordinary strip mall in Scottsdale, Arizona. But what he finds is anything but ordinary. Here, he discovers Hush Public House, a restaurant that’s redefined New American cuisine, helmed by former Marine turned chef Dom Ruggiero.
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A Hidden Gem in a Strip Mall
Located across from the Scottsdale Airport, Hush Public House may not seem like much from the outside. “You hear ‘strip mall,’ and everyone’s like, ‘How exciting can this be?'” Guy says. But once inside, it’s clear that this place is special. “The food is just out of this world,” he notes, diving into Dom’s culinary wonders.
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A Journey from Service to Culinary Arts
Chef Dom Ruggiero’s story is as compelling as his cooking. After serving in the Marines right after 9/11, Dom used the GI Bill to attend culinary school. “I was working in an office and saw all these guys with tattoos playing with knives and fire. I was like, ‘Sign me up,'” he recalls. Today, Dom brings his passion and precision to the kitchen at Hush Public House, creating dishes that are as inventive as they are delicious.
The Star Dish: Italian Beef with a Twist
One of the standout dishes that Guy gets to experience is Dom’s take on the classic Italian beef sandwich- his version features tender braised oxtail. Dom starts with chicken stock made from roasted chicken bones, mirepoix (a mix of onions, carrots, and celery), parsley, whole garlic, dry bay leaves, and black peppercorn, simmered for two hours.
Next up is the giardiniera, a flavorful mix of kalamata olives, manzanilla olives, garlic, lemon and orange peels, thyme, rosemary, oregano, and chili flakes, roasted for two hours. “That’s great. It’s only going to get better with time,” says Guy as they chop up the mixture and combine it with brined carrots, celery, and cauliflower.
Dom browns large chunks of oxtail for the sandwich before braising them in a hearty mix of tomato paste, red wine, fresh herbs, and chicken stock, cooked low and slow for six to eight hours. The shredded oxtail is then piled onto a toasted brioche roll, topped with smoked provolone, and finished with a bit of giardiniera and butter.
“My mouth right now is like the sirens going off at the Hoover Dam—they’re releasing water!” exclaims Guy. “The meat is tender, and the reduction on the jus is spot on. This is one of the best-elevated classics I’ve seen on Triple D in a long time.”
Duck Fried Rice: A New Favorite
Just when Guy thinks it can’t get any better, Dom introduces him to their duck confit fried rice. Dom starts by salt-curing duck legs for 24 hours with a mix of kosher salt, pink salt, Chinese five spice, peppercorns, garlic, bay leaves, and fresh thyme. The duck is then slow-cooked in duck fat for two hours until tender and flavorful.
The duck is combined with tamari, oyster sauce, brown sugar, and a Japanese chili oil called rayu (made from sesame oil, garlic, scallions, ginger, and chili flakes). In a hot cast iron pan, Dom fries up the duck with garlic, onions, carrots, day-old rice, butter, and the sauce, topping it all off with a sunny-side-up duck egg and a sprinkle of green onions and sesame seeds.
“Ridiculous,” Guy proclaims after tasting the dish. “The star of this really is this fantastic duck. Your commitment to excellence on these dishes makes them all come out to a 9.9.”
An Unforgettable Experience
Hush Public House isn’t just a place to eat; it’s a dining adventure. With his background in military precision and culinary expertise, Dom Ruggiero has created a menu that brings bold flavors and inventive twists to every dish. “If you come here and don’t get that, you’re doing it wrong,” says Guy, emphasizing the unique appeal of the restaurant.