♪ ♪ JUSTINE: I would describe Blacksmith as a little community restaurant run by local people.

It's chef-owned.

In 2014, I wanted to buy a house in Berlin, and when I was looking for my house, I saw this restaurant.

It was originally a blacksmith shop.

The horses went in on Pit Street, and they came out here.

When we built our deck in the back, we found tons of horseshoes.

We make most everything we use here.

Our bread's made down the street, our beer's down the street.

I know that Laurita and Lauren are gonna have three dishes today.

One of them is a stacked eggplant.

So, going back to my sort of Sicilian heritage, my grandmother used to make eggplant Parmesan, and it's just a lovely crunchy combination.

Cheesy and soft.

And supposedly, people that hate eggplant even love it.

Welcome.

I'm so thrilled to have you here.

LAUREN: Thank you for having us.

JUSTINE: Glad you decide to have the eggplant.

It's probably our oldest recipe.

It's been on my menus kind of consistently for 30 years.

LAUREN: Ooh!

LAURITA: It looks so yummy.

JUSTINE: I hope you enjoy it, and I'll be checking on you.

LAURITA: Okay.

LAUREN: Great.

LAURITA: The goat cheese, so creamy.

LAUREN: And thick.

LAURITA: But there's a little crunch.

I'm not sure what the crunch is, but whatever... LAUREN: The crispy eggplant.

LAURITA: That's it.

When you think eggplant, you don't think crispy, but it is a crispy eggplant dish.

LAUREN: Right.

JUSTINE: I know that Laurita and Lauren are gonna have the scallops and we elevate potatoes by doing them French style.

Very smooth, very creamy.

And we do carrots, which we sauté and glaze, and then risotto, which most people don't cook at home.

And I love.

And I just love to see people's happiness when they come in and enjoy something.

LAURITA: What's next?

What's next?

JUSTINE: Right on time.

LAURITA: Oh!

LAUREN: The scallops go over there.

LAURITA: Yes.

JUSTINE: You've got it.

LAUREN: Yeah.

JUSTINE: And then here's the risotto.

LAUREN: Yum.

JUSTINE: I hope you really enjoy it.

LAUREN: So usually I'm not a big scallops person, but that looks really good.

I feel like I'm gonna like it with the potatoes and the carrots.

Can I get a little bite?

LAURITA: Sure.

I think there must be some kind of citrus on the carrot.

LAUREN: It is, like an orange zest.

LAURITA: Because with the scallop, that hit of, of citrus fills your mouth and makes your mouth happy.

LAUREN: Hold on.

I might be a scallops girl now.

LAURITA: Isn't that good?

LAUREN: I feel like most times when I eat scallops it's really fishy, and I don't like that.

This is good.

LAURITA: Delicious.

LAUREN: The potatoes are, like really whipped.

LAURITA: Very creamy.

LAUREN: Mm-hmm.

This was a good meal.

LAURITA: If I don't finish it, it's riding home with me.

LAUREN: Oh, you already know it's riding home.

LAURITA: You might be sleeping, and you're driving.

LAUREN: Right.

LAURITA: Okay.

JUSTINE: How was everything?

LAURITA: Oh my gosh.

So good.

But, Justine, this cannot be your first rodeo.

JUSTINE: That's a nice compliment.

Thank you.

I've been doing it for a while.

I love it, and I hope it shows.

LAURITA: Oh, totally.

LAUREN: Oh yeah.

We can tell that you put love in this food.

LAURITA: Thank you.

JUSTINE: Thank you again.

BOTH: That was sweet.

LAUREN: Look at us.

Jinx, you owe me a soda.

♪