The boys sit down with celebrated Chef Pino (interview starts at 21:47) of Cioppino’s in Vancouver to discuss what makes a great sandwich, cooking for Anthony Bourdain, whether Subway is Italian appropriation or celebration, Vancouver’s best meals, blending culinary tradition with trend, and if tofu belongs in an Italian kitchen. The boys also discuss their date nights at Sushi Hil and Au Comptoir respectively, slurping $25 oysters, their struggles with DineOut Vancouver, and why risotto is making a comeback.

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