All language subtitles for Diners.Drive-Ins.and.Dives.S46E04.1080p.WEB.h264-CBFM

I'm Guy Fieri,
and we're rolling out,

looking for America's greatest
diners, drive-ins and dives.

This trip...

Ha-ha-ha-ha.

...it's a journey
down South...

Delicious.

Really delicious.

...and south of the border
with a spin.

Every bite
is a little bit different.

In Boise, Idaho,
we've got a taco spot
gone wild...

You have to unhinge the jaw.

...stand-out seafood
and sandwiches
at Tybee Island, Georgia...

This is so not even close
to being a grilled cheese.

...plus a garage
turned restaurant
in Savannah...

...plus a garage
turned restaurant
in Savannah...

It's whimsical, and it's fun.

...fueling things up
with high-octane flavor.

When you asked for creamy,
crunchy, silky, fatty,
flavorful, that's it.

That's all right here,
right now, on Diners,
Drive-Ins and Dives.

So, I'm here in Savannah,
Georgia, and I'm right over
on Victory Drive.

So, I'm here in Savannah,
Georgia, and I'm right over
on Victory Drive.

Back in the early 1900s,
the US International
Grand Prix races were here,

and, I mean, drivers
were going up to, like,
100 miles an hour

on this track
made of dirt and oil.

But anyhow,
I'm here to check out
a garage.

Well, it's not the garage,
but it's a fitting name

because this chef, well,
he's going 100 miles an hour.

This is The Garage
at Victory North.

Two cauliflowers. One catfish.

You come in.
You're comfortable.
You're having amazing food.

[server]
The masa-crusted whiting.

-His food tastes like he comes
from a very good home.
-Right?

Like he was loved
and nurtured.

Like he was loved
and nurtured.

[laughs]

[Guy] And Chef Todd Harris
is putting all of that love

with plenty
of local ingredients

into a boatload
of regional favorites.

Everything sort of has
the Southern leaning

because we try to work
with local farms

to get our produce
and our meats.

That's really sort of what
anchors it all together.

Was that a nautical joke
'cause we're on the river,
or was that a...?

A little bit.

It's almost like eclectic,
upscale comfort food.

Timer going in for two
blue crab flatbreads.

Blue crab flatbread is soft
yet crispy.

Blue crab flatbread is soft
yet crispy.

It's got this fermented
corn in there.
It's just delicious.

-[Guy] What's the dish called?
-Crab flatbread.

We're gonna make the dough,
just a high-gluten
bread flour.

-[Guy] Okay.
-[Todd] Some kosher salt.

A little dry active yeast.

Then, while that's going,
olive oil goes on top,
and water.

It'll form itself into a ball
and sits for a few hours.

-Just let that yeast
do its work. Okay.
-Absolutely.

So, we're gonna make
this spread that goes on.

Cream cheese, mascarpone.

Lime juice and salt.

Fresh blue crab meat.

Just one kiss. I mean,
just, like, a wuh-wuh.
That's it.

Just one kiss. I mean,
just, like, a wuh-wuh.
That's it.

What are we making next?

We're gonna work
on the vinaigrette.

Old Bay. Red wine vinegar.

Then some extra virgin
olive oil.

Now we're gonna work
on the fermented corn.

So, you grill the corn,

-then you go to ferment
the corn in salt water?
-Yeah. Yeah.

This I gotta see.

[Todd] It's a 2%
salt to water.

I don't think
I've ever seen this,
by the way.

You gonna cut this
off the cob.

Put it in the salt rind.

[Todd] It's good to go
after three days.

Can we make the dish now,
or is there one other
mystical method

Can we make the dish now,
or is there one other
mystical method

-of something we're gonna do?
-I don't believe so.

After our pizza dough
has proofed,

we portion it out,
50-gram portions.

We roll it out.

[Guy] Okay. Down dry.
Both sides.

[Todd] Then,
after it's cooked,
our crab spread.

-Then go in the oven?
-[Todd] About six minutes.

After it's done,
give it a quick cut.

Onto the plate,
and dress it all up.

We got scallions, dill,
cilantro, a little parsley.

[Guy] The Old Bay vinaigrette.

This is like shrimp toast
gone wild.

[Todd] A spoon
of fermented corn.

Lime zest.

And there it is.

-This ain't your momma's
shrimp toast.
-[laughs]

-Not that my momma
ever made shrimp toast.
-Neither did mine.

It's silky, it's creamy,
it's salty, it's funky.

You get the caramelization
of those cheeses.

Then you have
the herbaceous-ness
of the salad.

Then you get
these little pops
of this funky corn.

That has so much more depth
that I anticipated.

Delicious dish.

Your blue crab flatbread.

This is Gloria,
a good friend of mine.

We did a restaurant together
in Montclair University.

We did a restaurant together
in Montclair University.

That's where she met
my great friend, the Cuban,
Carl Ruiz.

-Have you tried
this crab bread toast?
-[Gloria] I have.

It's delicious.
I can taste the fresh crab.

Then you put
all the fresh herbs together,

and it's just
an unctuous bite.

It's incredibly
inventive food,
which would be at home

in some white-tableclothed
restaurant,

but they're serving it
down here in this casual,
funky atmosphere.

It has a bit of a car theme.

All the car pictures
and the hub caps.

I feel like I am actually
talking to my mechanic.

I feel like I am actually
talking to my mechanic.

Like, okay,
so where' the oil leak at?

I am terrible with cars.

-I couldn't change your oil...
-Really?

...if you really needed me to.

But I could cook you
a good dinner.

[laughter]

[Guy] And coming up,
he's cooking grab-and-go
con gourmet.

The wrapcrunch supreme.

It's, like, the yummy,
ooey gushiness. I love it.

Don't go anywhere.
Hanging out at The Garage
in Savannah.

We'll see you in a bit.
Do you want half?
Great. I'll make you one.

[laughs]

[laughs]

I mean, just, like,
a wuh-wuh. That's it.

Wuh-wuh.

-Wuh-wuh-wuh-wuh.
-[giggling]

Welcome back. Triple D.
Hanging out in Savannah,
Georgia, at The Garage.

And it's pretty unassuming
but very creative, chefed-up,
low country food.

Absolutely. We just kind of
like to have fun.

[laughs]

That's my thing.
I don't like
to work too hard.

We made fermented corn,
folks. Just so you know-
he works hard.

I will say, the menu here
has something
for everyone,

whether you're a pescatarian,
vegetarian, or a carnivore.

whether you're a pescatarian,
vegetarian, or a carnivore.

Sweet and hot,
with two wrapcrunches.

I've had the wrapcrunch
supreme. It is amazing.

It's a flour tortilla
that's pressed with cheese.

Inside is Wagyu beef.
It's outstanding.

Always... [mimics kiss]

[Guy] What are we into next?

Our wrapcrunch supreme,
which is a play on one

my favorite late-night,
you've been out maybe...

You're going
through the drive-through.

We're gonna make it
a little bit fancier.

'Cause you and I
both seem fancy.

'Cause you and I
both seem fancy.

[Todd] We're gonna
brown our beef,

and while that's going,
I'll mix my spices together.

We have salt,
granulated garlic,
ancho, onion,

paprika, and cumin.

[Guy] Do I see
any oregano in there?

-[Todd] No oregano.
-Mexican food
and oregano, bro!

-It's like...
-This isn't necessarily
Mexican food.

It's a wrapcrunch supreme.

[Guy] What do we do
after this?

Bone marrow salsa.

The old common staple
down in Mexico, the bone ma...

Oh, but this isn't Mexican
'cause there would be
oregano in it.

There would be.

There would be.

[Guy] So, roasting
red bell peppers,
tomatoes, and onions.

[Todd] There's bone marrow
in the oven.

-For about 20 minutes, 350.
-Let's see it.

[Todd] We've got
red peppers, tomatoes,

-onions...
-[Guy] Non-Mexican
guajillo chili.

Water. Get all the marrow.

Once they're scraped,
they're gonna go in here

and create a nice,
little stock.

That'll cook down.
Pull the bones out,
puree the salsa.

Drop that bone marrow in,
give it a little bit more
of a pulse,

and it's ready to go.

What do we have next?

[Todd] The lime crema.

[Todd] The lime crema.

Sour cream,
fresh lime juice, cilantro.

Little bit of salt.
We're good to go.

Now it's time to build
the wrapcrunch.

-[Guy] You get
this tortilla warm.
-Cheddar.

The Wagyu.

Bone marrow salsa. Crema.

Then your tortilla.

Little more salsa.

Little bit more crema.

Cheese.

All right. I really don't know
what to call this technique.

-Pinwheel it.
-Exactly.

When you get to this last bit,
grab your cheese, and glue it.

Your cheese is golden brown
and crunchy, and just sort of
slide that in there.

Your cheese is golden brown
and crunchy, and just sort of
slide that in there.

So when you do the hunch...

[Guy] You know the hunch?

I've done it a few times.

[Guy] I can see the crunch
right there.

Wow.

When you asked for creamy,
crunchy, silky,
fatty, flavorful...

That's it. It's got a variety
of texture.

I love the toast
on both sides.

But then you get
these little kisses
of the bone marrow salsa

and the cilantro crema.

Delicious. Really delicious.

We've got
the wrapcrunch supreme.

We've got
the wrapcrunch supreme.

What I think really makes
the wrapcrunch delicious

is you get a fresh bite
of grilled cheese.

[Guy] What do you think?

-I can eat this every day.
-Every day.

Foie gras and rice grits.

I never left here and not had
a full stomach, and not had,
like, a smile on my face.

Doesn't matter who you are,
where you come from.

You're gonna have a place
here at The Garage.

[Guy] It's whimsical,
and it's fun.

It's done right,
but don't take it too serious.

-Well done, Chef.
-Thank you.

[Guy] Up next,
a not-your-everyday
taco shop

in Boise, Idaho.

This is where things
get really weird.

This is where things
get really weird.

Blowing up the beef...

That is amazing.

[Guy] ...and getting creative
with their carnitas.

That is a composed dish
inside of a tortilla.

It's a surprise.

Dad, have we ever been
to Boise, Idaho before?

[Guy] I shot Boise
a long time ago.

I think you were still
in elementary school.

Let's see.
I went to Bar Gernika
and Westside Drive In.

It's been a while,
but don't worry.

I'm bringing you
to a dynamite taco joint.

Wait, tacos? We came
all the way from California,
and you're giving me tacos?

[Guy] Well, this guy
is classically trained.

He was nominated
for James Beard Award,

and I hear he's doing tacos,
like, at the next level.

This is Madre-
Boutique Taqueria.

One Idaho spud.
One pork belly.

[man] You can get
basic tacos anywhere.

When you come here,
you gotta be open to trying
something new.

Queso fundido.
Mushroom pineapple.

It's like, "Son of a gun,
this is totally different."

[Guy] And that creativity
is coming
from California natives,

John and Julie Cuevas,
who traded in
their high-end food jobs

to put their own twist
on tacos.

Where are you guys from
in Cali?

San Diego originally.

I'm from Orange County.

[Guy] They know
a couple things about tacos.

There's no box
that we have to stay in,
and we just have fun.

[woman] John takes risks,

and he's not afraid
to put really interesting
things together.

and he's not afraid
to put really interesting
things together.

[John] Plating birria.

The queso birria is definitely
one of my favorites.

[man] Starts with that
consomee.

It's got
this cheesy meatiness,

and you dip that thing
in there.

It's an experience,
and it's so good.

All right. We're making
our consomee for the birria.

Super simple. We got onions,
roma tomatoes.

Roasted guajillo chilis.
Clove.

Cinnamon stick.

Garlic, thyme,

-Mexican oregano.
-Mexican. That's the key.

Coriander, smoked paprika,
cumin, and bay leaves.

Coriander, smoked paprika,
cumin, and bay leaves.

This is the braising liquid
for the chuck roll.

This is the braising liquid
for the chuck roll.

We're just gonna
pour the water over it.

Once it simmers
and the guajilloes soften,
we blend it.

-You got it.
-Love that.

[John] So, tomatoes,
guajilloes, some of the jus.

-He's very jus-dicious
about it.
-[laughs]

You used to do that best.
Jus your child.

-This is gonna go on the meat.
-[Guy] Okay.

Onions, roasted garlic.

Bone marrow- God's butter.

Bay leaves,
and then we're gonna cover it.

[Guy] How long
is this gonna braise?

[John] Three to four hours.

-[Guy] All right.
Till it's just fork tender.
-[John] Mmm.

-[Guy] All right.
Till it's just fork tender.
-[John] Mmm.

[Guy] Then we'll shred that,
strain the jus,

-hold the consomme,
and build the taco.
-Boom.

All right. You ready for this?

Taking two flour tortillas.

We're gonna dunk the tortilla
in the consomme,
put it on the plancha.

Cheese. Jack and Oaxaca.

[Guy] The shredded birria.

And we're just gonna
slowly roll it.

[Guy] Is that really
a normal size?

-[John] Yes, sir.
-[Hunter] It is massive.

-There we go.
-Look at that.

[John] Squeeze the lime
over it, dunk it, eat it.

Change your life.

-Change your clothes.
-Change your clothes, too.

Wow. It's so rich, juicy,
and meaty.

I can't get enough consomme
in my face.

Mmm.

I've never eaten a taco
with a spoon.

That's consomme gone wild.

You get this creamy silkiness
that coats your lips.

This is really cheffed.
Outstanding.

I mean, like, really spot on.

And the queso birria.

The meat is perfectly done.
It's so tender and juicy.

The dip and the drip-
there's a depth to it, right?

The dip and the drip-
there's a depth to it, right?

You couldn't
have said it better.
What's your favorite taco?

[woman] The Korean short rib.

-[Guy] Really?
-For sure.

[server] Two Idaho
spud and chorizos.

[man]
Everything that he makes,
he really builds the flavors.

And you can see
John's culinary background
in it.

Tell me about you
and the James Beard Award.

Oh, it was a long time ago.
I got nominated in 2008.

[Guy] You took all
your fine-dining experience

-and just started
pouring it into tacos.
-Yes.

-[Guy] Congratulations.
-Thank you.

Working four carnitas.

The pork carnitas taco
is probably my favorite taco.

You have that fried pork.

You have that fried pork.

[man] It's got the slaw.
It has the barbecue sauce.

And just a little bit
of blue cheese crumble.

I've never seen blue cheese
on a taco,

but I think more people
need to do it.

We are going to rub
our carnitas.

Get them ready to braise.

Pork butt.

Super generous with salt.

And then I'm just covering it
with pork fat.

[Guy] Low and slow frying it.

Two hours, 350.

Then we take it out,
and we flash fry it--

We'll just give it
the final fry,
just with the crust.

-[John] Just a little texture
to it.
-[Guy] Got it.

[John] Next up
is barbecue sauce.

Apple cider vinegar.
Worcestershire sauce.

Brown sugar, chipotle.

Brown sugar, chipotle.

There's a little SoCal
coming out.

Yellow mustard.
We're just gonna blend it.

I just add a little bit
of agave.

That's delicious.
What else we have? Wow.

We're gonna make
our spicy coleslaw
that goes on our carnitas.

Shredded cabbage,
julienne carrots, jalapenos.

Apple cider vinegar.

-Dijon mustard. Cilantro,
and a little more agave.
-Agave.

A little sweet, little heat,
little acid. Good to go.

[John] Now we're gonna
melt the cheese
on the tortilla.

[John] Now we're gonna
melt the cheese
on the tortilla.

All right. The cheese crown
for the carnitas.

Wait, wait, wait, wait, wait.

Ha-ha-ha-ha-ha.

Amazing. Well done.

[John] Carnitas
that were braised, smashed--

That's as much
as you're gonna break it up?

[John] That's it
A little bit
of caramelized onions.

Our barbecue sauce.

Never have I heard
that there was a carnitas taco

that was gonna
have barbecue sauce on it.

[John] Spicy slaw.

This is where things
get really weird.

-Blue cheese.
-Trying to figure out
how I'm gonna eat it.

You have to unhinge the jaw.

And then just garnish
with a little bit of cilantro.

That is amazing.

I get the barbecue sauce.
Boom! Here comes the vinegar.

Then I get, "Ooh,
here's this creamy funk
of the blue cheese."

Then I get a little bit
of the sweetness
of the caramelized onion,

and then I'll get a piece
of that cheese skirt.

A little chewiness
from the tortilla,

but every bite
is a little bit different.

That is a composed dish
inside of a tortilla.
It's a surprise.

-No joke.
-Delicious.

[server] Here's your carnitas.

You've got the crispy slaw,
you've got the funkiness
of the blue cheese.

You've got the crispy slaw,
you've got the funkiness
of the blue cheese.

It's meaty, it's salty,
and then you have
that barbecue sauce tang

that cuts
right through everything.

-Oh, love it.
-It's awesome.

So, when you come
to a place like this,

and they say
they serve tacos,
is this what you're expecting?

[all] No.

Thank you. That's exactly
how I felt, too.

We come to Madre
over and over again.

[Guy] This does not need
to just hide in Boise.

They need this everywhere.

This is a new level of tacos.

-All right.
-Awesome, my friend.

[John] Thank you.

[Guy] Coming up,
we're cruising over
to Tybee Island, Georgia...

[Guy] Coming up,
we're cruising over
to Tybee Island, Georgia...

-Who, where, what?
-[laughs]

...for an old ice cream shop
with a whole new scoop...

The book doesn't match
the cover.

...putting a cheffed-up spin
on Southern comfort.

I'm not kidding you.
This is one of the best things
I've had in a while.

So, I'm here on Tybee Island,
which is on US Highway 80.

Comes right out of Savannah.

And they kind of call this
Savannah's beach.

This places
gets totally rocking
with the tourists,

but this isn't
about a tourist joint.

Now, this place started
as an ice cream shop.

But this guy
is a trained chef,
and he says,

"I'm gonna take it
in a different direction."

You're gonna love
the name, though.

This is Sundae Cafe.

Order up.
Buffalo shrimp nachos.

It really is
the local hotspot.

All right, guys.

This place is special
because it has, like,
a lot of variety.

This place is special
because it has, like,
a lot of variety.

Need some more grated tomatoes
on the line, please.

This is ramped up
Southern food.
There's always a twist to it.

[Guy] And it's cooked up
by a Tybee native, A.J. Baker,

who couldn't leave
well enough alone
with just an ice cream shop,

so he flexed
his culinary muscle.

This was ice cream,
and we put a bar in
and got rid of the ice cream.

Hey, kids. Come on down
'cause there's no more
ice cream.

-[laughs]
-But if you want
some tequila...

But you kept the name Sundae.

[A.J.] 'Cause everybody
knew us as Sundae Cafe.

We specialize
in low country cuisine.

We try to use as much
of the fresh, local vegetables

We try to use as much
of the fresh, local vegetables

and local seafood
that we can get here.

He'll take everyday something
and turn it into
a fine-dining experience.

Got a Down South
Grilled Cheese.

That pork belly.
That American cheese,

chicken breast,
collard greens,
and Alabama white sauce.

It is a lot of sandwich.

[Guy] Let's get into this.

We're gonna brine
our pork belly.

Start with some cold water.

Apple juice.
Apple cider vinegar.

Brown sugar.
Pickling spice. Dill.

Fresh red pepper.
Hot sauce. Kosher salt.

[Guy] And a bunch of garlic.

[A.J.] Cook this brine
for about 45 minutes.

[A.J.] Cook this brine
for about 45 minutes.

Ice it down,
and put the pork belly in.

Chill it for about two days.

Then it's ready to smoke.

Now we're gonna make
our collard greens.

-Collard greens
in a grilled cheese?
-Yeah. We're in the South.

A little oil. Diced onion.

Pork belly.
Apple cider vinegar.

Just a tiny bit of water.

Black pepper. Brown sugar.

Kosher salt.
Granulated garlic.

-Hot sauce.
-Tiny bit.

-[A.J.] A little
sweet chili sauce.
-And a bunch of greens.

Cover them, bring it to boil,
and then let it simmer
for about two hours.

-[Guy] Next up.
-Alabama white sauce
for our sandwich.

Now, why do you call it
Alabama white sauce?

Now, why do you call it
Alabama white sauce?

It's mayonnaise-based.

Thought Georgia
had their own thing
about not being--

-We'll call it Tybee
white sauce, then.
-There you go.

[A.J.] Some mayonnaise
in a bowl. We're gonna add
apple cider vinegar.

A little grain mustard.
Brown sugar.

-Horseradish.
-A good amount.

[A.J.] Worcestershire.

-Hot sauce.
Granulated onion.
-[Guy] And garlic.

House-made Cajun seasoning.

Black pepper.
A little lime juice.

[Guy] Whisk that up.

We're gonna just season
our flour to dress
the chicken.

Seasoning salt.
A little black pepper.

Kosher salt. Cayenne pepper.

Garlic powder. There we go.

We're gonna take
a double-lobed chicken breast.

We're gonna buttermilk it.

We're gonna buttermilk it.

-And then right
into the flour.
-Buttermilk again?

All this is just
for one thing.

-This must be
on great sandwich.
-Yes, it is.

Yes, it is.

[A.J.] We're gonna start
by toasting our bread
and adding a little cheese,

searing off
our smoked pork belly.

Just a tiny bit of pork belly.

Fried chicken.

-Little bit
of these collard greens.
-You're not serious.

[A.J.] I'm serious.
The Alabama white sauce.

We're gonna top it off,
and that's it.

This is so not even close
to being a grilled cheese.

There's just a whisper
of cheese.

I know I'm gonna end up
wearing some of this sandwich.

The fried chicken is spot on.

The pork belly is so tender
and delicious.

The collard greens are money.

The Tybee white sauce
is delicious.

Acid and fat. A little bit
of that horseradish
coming through.

Outstanding. I mean, like,
really, a great sandwich.

All right. We got a Down South
out. Let's go.

You can't go wrong
with pork belly and chicken.

I mean, it's got a lot
of flavors going on here.

[man] I'm from Alabama,

and I don't remember
any Alabama white sauce
at home being this good.

and I don't remember
any Alabama white sauce
at home being this good.

The greens on this sandwich
are tremendous.

-[Guy] The collard greens?
-[man] Big flavors.

A good friend of ours
from northern California,
the Lands family.

-I like the seasoning.
-Amazing.

I need some shrimp up.

It's the best restaurant
on the island.

And he specializes mostly
in seafood.

-One of the things I love
is the seafood cheesecake.
-The who, where, what?

[laughs]

Pan-seared scallops,
with a boiled
peanut succotash.

I'm trying the scallops.
There's so much going on here.

Home-made hummus
with the succotash.

Succotash is a mixture
of peppers and corn,
boiled peanuts.

Succotash is a mixture
of peppers and corn,
boiled peanuts.

They all play well together.

[Guy] So, what's
our next dish?

We're gonna boil the peanuts
for the succotash.

Kosher salt. Raw peanuts.

Let the peanuts boil
and get a little tender.

These are Sea Island peas.

Then we're gonna add these
for about 45 minutes.

We're gonna make the hummus.

The Sea Island peas,
cooked off.

Charred corn.
The charred jalapeno.

Sesame oil. Kosher salt.

Cumin. Chile de arbol.

And some fresh lime juice.

I give that
a couple minutes here.

-[Guy] A little bit of garlic.
-And there we go.

Wow. The charred
jalapeno sings.

Wow. The charred
jalapeno sings.

I'm not kidding you.

This is one of the best things
I've had in a while.

I would have that
on crostinis all day long.

We don't have to make
the rest of the dish.
Ta-da! You win.

[A.J.] Gonna go ahead
and cook our succotash.

Onion. Peppers.

Sweet potatoes. Corn.

Boiled peanut mixture.

Little bit of garlic.

Salt and pepper.
A little Cajun spice.

Season our tomatoes
in our house Cajun seasoning.

-That's kind of like
a Southern staple, right?
-Absolutely.

Black them on the flat top.

Season our scallops
with a little salt and pepper.

Right on the flat top.

Lay down a little bit
of our hummus that we made.

Lay down a little bit
of our hummus that we made.

Hummus is out of control.

[A.J.] Boiled
peanut succotash.

We're gonna lay down
our tomatoes.

Our scallops now.

A little bit
of red pepper coulis.

And we're ready to eat.

Mmm. Chef, this doesn't
make any sense.

Peanut succotash.
Never thought of that
in my life.

Delicious.
Love the green tomato.

Scallop is cooked perfectly.
Nice sear on that.

Outstanding.

All right.
Rolling on that succotash.

All right.
Rolling on that succotash.

-The scallops are really good.
-They're the bomb.

Finished the jambalaya, Chef.

If you wanna treat yourself,
come here.

[Guy] This is a little
non-descript cafe

in a strip mall
right by the beach.

The book
doesn't match the cover.

That's it.
This guy's the real deal.

So, was this
a great road trip, or what?

But don't you worry.

I got plenty more joints
to find all over this country.

I'll be looking for you
next time, on Diners,
Drive-Ins and Dives.

What's that called?
A wardrobe killer?

What's that called?
A wardrobe killer?

[laughter]

You're a bad person.

Thank you.

[laughs]

People aren't gonna like you.

-Appreciate that.
-[laughter]