I'm Here at City Centre Richmond Virginia Now

Every major city has got a downtown like this and what will you find there? Well, most likely a deli. You know, the one where you go there, get your coffee in your muffin, but with me and Triple D, I want a handmade, I want to scratch made, I want that family feel. And I'm here at Pops Market. Oh, Grace, walking in, we got Cuban Ruben, we love Pop, very flavorful scrambles getting hot. You can find the classics here; you can find new things here. Seared scallop with saffron risotto, you could literally come here and eat three meals every day. That's because this is no one-hit wonder.

We saw me for the deli, a bakery, and dinner as well. Hanger steak, yoky hash, the hanger steak really popular and you own keys like little pillows of heaven, a bang for your buck, you're getting a good deal. Gonna race these potatoes if you want to get really light fluffy mashed potatoes from Yoki. This is the way to do it; some whole eggs, salt, 'its flour, and there's little he can mess with this to better gorgeous. And I'm doing about the top side of your thinking when I tell you light and delicate barely holding together. We drop these in the salted water two to three minutes until they float.

What are we on to? Oh, this is gonna be the sauce for the steak; red wine from Debbie paste balsamic and punic reduce. Finish the sauce with some butter, all right, chef! Let's get into it. This is a roasted garlic oil that pan smoking salt and pepper, little hanger steak run to going with a gnocchi. You're giving it a hard sear and then just melts and pillowy on the inside for me. These and some medium white shallot garlic and now we're going to the broil. Good colors add some arugula.

You get here 6:30 in the morning, what time do you leave? 10:30, you're an animal. We got our sauce and yolk a slice up the steak go right on top of that. Well for a lot of families this looks more like a Thanksgiving Day platter. Here it pops though; they just call one meal how it's dangerous. I'm glad I don't live here in this town, that's how I like my gnocchi done when it's just boiled. It's like missing the next chapter. Yes, that's here. This is definitely nap food. Let me tell you what this is our fearing well done brother. Thanks so much!

"WEBVTTKind: captionsLanguage: enI'm here at city centre Richmond Virginia now every major city has got a downtown like this and what will you find there well most likely a deli you know the one you go there you get your coffee in your muffin but with me and Triple D I want a handmade I want to scratch made I want that family feel and I here this is just the joint pops market Oh grace walking in we got Cuban Ruben we love pop very flavorful scrambles getting hot you can find the classics here you can find new things here seared scallop with saffron risotto you could literally come here and eat three meals every day that's because this is no one-hit wonder we saw me for the deli a bakery and dinner as well hanger steak yoky hash the hanger steak really popular and you own keys like little pillows of heaven a bang for your buck you're getting a good deal gonna race these potatoes if you want to get really light fluffy mashed potatoes from yoki this is the way to do it some whole eggs salt 'its flour and there's little he can mess with this to better gorgeous and I'm doing about the top side of your thinking when I tell you light and delicate barely holding together we drop these in the salted water two to three minutes until they float what are we on to oh this is gonna be the sauce for the steak red wine from debbie paste balsamic and punic reduce finish the sauce with some butter all right chef let's get into it this is a roasted garlic oil that pan smoking salt and pepper little hanger steak run to going with a gnocchi and you're giving it a hard sear and then just melts and pillowy on the inside for me these and some medium white shallot garlic and now we're going to the broil good colors add some arugula you get here 6:30 in the morning what time do you leave 10:30 you're an animal we got our sauce and yolk a slice up the steak go right on top of that well for a lot of families this looks more like a Thanksgiving Day platter here it pops though they just call one meal how it's dangerous I'm glad I don't live here in this town that's how I like my gnocchi done when it's just boiled it's like missing the next chapter yes that's here this is definitely nap food let me tell you what this is our fearing well done brother thanks so muchI'm here at city centre Richmond Virginia now every major city has got a downtown like this and what will you find there well most likely a deli you know the one you go there you get your coffee in your muffin but with me and Triple D I want a handmade I want to scratch made I want that family feel and I here this is just the joint pops market Oh grace walking in we got Cuban Ruben we love pop very flavorful scrambles getting hot you can find the classics here you can find new things here seared scallop with saffron risotto you could literally come here and eat three meals every day that's because this is no one-hit wonder we saw me for the deli a bakery and dinner as well hanger steak yoky hash the hanger steak really popular and you own keys like little pillows of heaven a bang for your buck you're getting a good deal gonna race these potatoes if you want to get really light fluffy mashed potatoes from yoki this is the way to do it some whole eggs salt 'its flour and there's little he can mess with this to better gorgeous and I'm doing about the top side of your thinking when I tell you light and delicate barely holding together we drop these in the salted water two to three minutes until they float what are we on to oh this is gonna be the sauce for the steak red wine from debbie paste balsamic and punic reduce finish the sauce with some butter all right chef let's get into it this is a roasted garlic oil that pan smoking salt and pepper little hanger steak run to going with a gnocchi and you're giving it a hard sear and then just melts and pillowy on the inside for me these and some medium white shallot garlic and now we're going to the broil good colors add some arugula you get here 6:30 in the morning what time do you leave 10:30 you're an animal we got our sauce and yolk a slice up the steak go right on top of that well for a lot of families this looks more like a Thanksgiving Day platter here it pops though they just call one meal how it's dangerous I'm glad I don't live here in this town that's how I like my gnocchi done when it's just boiled it's like missing the next chapter yes that's here this is definitely nap food let me tell you what this is our fearing well done brother thanks so much\n"