♪
ERIKA: THE MINUTE YOU STEP INTO
BOB’S ITALIAN FOODS IN MEDFORD,
YOU UNDERSTAND WHY IT HAS A CULT
FOLLOWING.
SINCE 1936, BOB’S HAS BEEN
SERVING UP DARK INTO AN MOUNDS
OF IMPORTED MEATBALLS AND
SANDWICHES.
SANDWICHES THAT RUN UP TO SIX
FEET, LIKE THIS CHICKEN PARM
BEHEMOTH.
>> IT FEEDS 15 TO 20 PEOPLE.
IT’S A GRAT SANDWICH AND GREAT
AT A PARTY.
WHEN PEOPLE BY A SIX-FOOT SUB,
THEY TAKE IT HOME, TAKE PICTURES
.
I THINK THEY HAVE MORE FUN
TAKING THE PICTURES AND EATING
IT.
♪
ERIKA: AT THIS TAKEOUT ONLY
EMPORIUM YOU WILL BE LIVING
LARGE, TRUST US.
JUST THE MERE MENTION THAT WE
WERE STOPPING BY PROMPTED THE
FAMILY TO WITH OF ENOUGH DISHES
TO FEED A CRUISE SHIP.
MAMMA MIA.
>> WE HAVE A DELUXE ANTI-POSTO.
THEN WE HAVE ITALIAN SAUSAGES
THAT WE MAKE HERE ALONG WITH
VINEGAR PEPPERS THAT WE ALSO
MAKE HERE.
CHICKEN MARCELLA, A GHOST RATE
WITH THE CHICKEN MARCELLA.
THE LINES CAN BE 10 DEEP BEFORE
A PATRIOTS GAME.
THEIR CLASSIC ITALIAN SANDWICHES
ARE PILED SO HIGH, THEY ARE
OFTEN SHARED.
>> I TOLD MY EMPLOYEES TO MAKE A
SANDWICH THEY WOULD WANTED MADE
FOR THEMSELVES.
IF YOU DON’T LIKE THE WAY IT
LOOKS, DON’T SELL IT.
ERIKA: BOB’S PASTA STATION A
CRAMPED NOTE MAKES YOU FEEL IT
LOOK LIKE IT OPERATES IN SLOW
MOTION.
>> FIVE TO EIGHT MINUTES TO MAKE
CHICKEN ZITI RACKLEY.
MADE TO ORDER FRESH.
ERIKA: BOB’S CUSTOMERS COME FROM
NEAR AND FAR AT THE HOLIDAYS,
THIS PLACE IS ZOO-Y.
THE WAIT IS ALWAYS WORTH THE
REWARD.
>> EVERYTHING IS AUTHENTIC.
WE’VE BEEN COMING HERE FOR
YEARS.
CONSISTENT AND WE LOVE IT.
>> I ALWAYS GET THE STEAKS
TIPPED STUBS.
>> SAUSAGE, PEPPERS, ONIONS GOOD
ALL GOOD.
♪
THE SAUCE WAITS FOR THE
APOSTATE THE PASTA IT NEVER
WAITS FOR THE SAUCE.
ERIKA: AS THE CHEF DEMONSTRATES
AT HIS SOUTH END RESTAURANT.
HE IS A MASTER AT METICULOUSLY
CRAFTING A PASTAS.
TAKE THIS DISH, RICOTTA OF REAL
LATE WITH A BEAT SWEET TOMATOES
AND EIGHT TOUCH OF CHILE AND
BASIL.
>> YOU CAN GET THINGS THAT ARE
REALLY SOUL SATISFYINGLY SIMPLE
OR YOU CAN ALSO GET THINGS THAT
ARE MORE ADVENTUROUS.
THAT IS WHY A LOT OF CHEFS
ERIKA: HE HONED HIS ITALIAN
STREET FRED WORKING ALONGSIDE
BARBARA LYNCH AT NUMBER NINE
PARK.
HIS TRAINING AND YEARS WITH
BARBARA, EVERY DAY HAS BEEN TIME
TO MAKE THE PASTA.
>> 16 OR 17 YEARS NOW MAKING
PASTA EVERY DAY.
NOW, I GET TO TEACH MY GUYS HOW
TO DO IT.
THE ONE GUY WHO ROLES OF THE
PASTA EVERY DAY IS EVEN BETTER
THAN I DO IT.
ERIKA: THAT VERY PASTA IS THE
FOUNDATION OF THIS POPULAR
PARMESAN PASTA.
THEY ALSO HAVE A HUGE PROGRAM,
THIS DISH FEATURING A SALMON IN
A GREEN CHILE SALSA VERDE.
THE SIGNATURE EGGPLANT CRUSTY
MEAT.
-- CROSTINI.
>> THIS IS A BITTER GREEN WITH
SMOKED PROSCIUTTO.
IT IS KIND OF LIKE ALL THOSE
IDEAS OF THE COMPONENTS OF A
WEDGE SALAD WITH ITALIAN
INGREDIENTS.
ERIKA: LYNCH LOVES TO HEAR THAT
HIS FOOD EVOKES MEMORIES FROM
THOSE WHO HAVE DIED IN COASTAL
ITALY OR GROWN UP ON THEIR
GRANDMOTHERS PASTA.
HE SUGGESTS FIRST-TIMERS ORDERED
THE TASTING MENU TO EASE THE
DECISION-MAKING.
>> WE GIVE YOU A FAMILY-STYLE
TASTING MENU THAT GOES THROUGH
THE ENTIRE MENU.
WE DO A BIG PASTA FAMILY-STYLE
AND YOU GET TO HIT EVERY PART
AIRED PEOPLE ENJOY THAT.
THEY WILL COME BACK AND THEY
KNOW THEIR FAVORITES.
ERIKA: BACK TO BOB’S ITALIAN IN
MEDFORD, IF YOU’RE TEMPTED TO
ORDER THE SIX-FOOT SUB, CHICKEN
PARM IS NOT YOUR ONLY CHOICE.
THEY MAKE MONSTER MEATBALL,
ENORMOUS EGGPLANT, AND MANY
OTHER OPTIONS.
THEY COST BETWEEN 110 TO $150
AND COME ON A WOODEN PLANK.
THE ONLY REQUIREMENT, YOUR OWN
SERRATED KNIFE BECAUSE THEY
DON’T PRECUT THE SUB
