All language subtitles for Diners.Drive-Ins.and.Dives.S49E09.1080p.WEB.h264-FREQUENCY[EZTVx.to]

I'm Guy Fieri

and we're rolling out,
looking for America's greatest
diners, drive-ins and dives.

This trip...

Thank you. Gosh, thank you.

...we're covering the bases...

Boom, boom, boom.

...with grand slam sandwiches.

It's spicy,
it's creamy, it's fatty.

-Hey, wait, wait, wait,
I'm right here.
-Oh, sorry.

[Guy] There's a
you-gotta-go-try a tri-tip
in San Luis Obispo.

Overachiever.

A Boston barbecue super stack
from a TOC champ.

-It's an indulgent sandwich.
-[Guy] Delicious.

And in New Jersey...

If I let this go any longer,
they're gonna...

-Our heads are gonna pop off.
-...self-combust.

[Guy] ...burger and bacon
minus the meat...

That gave me just like this
little, "Wait, wait, wait!"

...but plusing up
the taste factor.

You're pioneers.
It's flavor through the roof.

That's all
right here, right now

on
Diners, Drive-Ins and Dives.

[opening theme music playing]

I love what is happening
in the food revolution.

I mean, I'm right
in the center of it,

and I'm seeing people
try different ethnicities
of food, styles of cooking.

I mean, really embracing it.

One of my favorites
is to see what people
are thinking about

vegan and vegetarian cooking.

And it's changed dramatically
from what I was eating
as a kid in the '70s and '80s.

So here I am
at Avon-By-The-Sea
in New Jersey,

checking out a place
where these two nutritionists
that have come together

with this plant-based cafe
that is just rocking the town.

This is Seed to Sprout.

-Golden.
-Chocolate chip.

Everything on the menu
is top notch.

Food that's just really
soul-nourishing.

[Cara] Got a chorizo
hash bowl up.

They're magicians.

They taught me everything
I know about plant-based food.

[Guy] And Alex Mazzucca
and Cara Duarr

have been the town's
vegan ambassadors

since they opened this shop

in 2012.

-Most of our customers
are not vegan at all.
-[Cara] No.

-Like maybe 10%.
-Our top customers

just want to come here
for a delicious meal

that makes them
feel really good

that they know
is loaded with nutrients.

-[Guy] You cater?
-[both] Yes.

It's like in harmony.

It's like a doo wop band.

-We finish each other's
sentences constantly.
-Yeah.

-Oh, this should be
just hysterical then.
-It's gonna be great.

[Guy] What are
we making today?

Our California burger
is our number-one seller.

You got
a California burger melt.

[woman] It's got
the beet burger,

cashew cream and the greens.

When I first had it here,
it was like, wow,
this is so good.

We're gonna start by making
our beet burger patties.

-Shredded raw beets.
-Everything's organic.

[Cara] Cooked brown rice.

Diced yellow onion,
raw sunflower seeds.

-The nooch.
-Nutritional yeast extract.

Garlic, Italian seasoning,
tamari.

-You could have it
today or tamari.
-Exactly.

Extra virgin olive oil.

Agave nectar, sea salt.

A little black pepper.

Pulp it up a couple of times.

[Guy] It does
look like ground beef.
I'll give you that much.

[Cara] Yeah, it's pretty wild.

A little mold.

There's no mold on that.
We're forming it.

[Cara] Zero mold.

[Guy] In the oven
at what temp?

[Cara] 375 for 20 minutes.

-Now we're gonna make
our cashew cheese sauce.
-Okay.

Organic raw cashews,
nutritional yeast.

[Alex] A lot of it.

[Cara] I mean,
that's where our cheesy flavor
is coming from.

And your jokes.

Obviously.

Sea salt.
We use filtered water
for everything.

Extra virgin olive oil
and apple cider vinegar.

-Drop the hammer, Cole.
-Boom!

That's all she wrote.

It sets up in the fridge.

-What do you think?
-Is it better than yours?

It's better than mine.

[Alex] Oh!

-It's the ACV.
-Needs that acid.

Note to self: "Add ACV."

[Cara] We're gonna
build our sandwich.

A homemade coconut butter.

[Guy] What type
of bread is this?

Brown rice flour,
millet flour, flax.

Hit one side
with our cashew cheese sauce,

one side with mashed avocado.

Pickled onions on. Tomato.

Our burger on there. Sprouts.

We just like to get everything
kind of warm and married
together on the griddle.

When you say it,
do you have to go...

-I could try not to.
-Okay, try it.

I'm telling you she can't.

-We...
-[laughter]

[Cara] Get after it.

Drum roll...

[Guy] I mean, it's delicious.

The cheese is so creamy
and the avocado fits so well.

And the patty's
got a ton of flavor.

That bread crushes.
It's got great crumb.

-Love it. Great job.
-Awesome.

[Cara] And we're ready
for the griddle.

It's a very fresh take
on a burger.

It's got a little earthiness
to it from the beets.

-[Guy] The cheese sauce
should be illegal.
-It really is.

And it melts like
on the burger.

[man] These folks have been
at it for a long time.

What it's become
is a really awesome
and beautiful thing.

I live in New York.
I travel down every weekend.

-I'm the first person
at the door.
-That's awesome.

[Alex] Bacon cheddar melt.

I'm having
the bacon cheddar melt.

It's marinated tempeh,
caramelized onions

and a cashew cheese sauce.
I love it.

-[Guy] What's up next?
-Bacon cheddar melt.

First, we're gonna make
our marinated tempeh.

-That's like the meat
on the sandwich.
-That's the meat of it.

Get it in boiling water
for 20 minutes,

which kind of turns it
into a sponge.

Okay, let's make the marinade.

[Cara] Extra virgin olive oil.

Gluten free tamari.

We're doing it today.

Thank you. Gosh, thank you.

[Cara] Agave nectar,
nutritional yeast,

ground mustard, black pepper.

The tempeh is expanded.

-[Guy] Dunk them once.
-[Alex] Yep.

[Cara] It's gonna soak up
all that flavor.

So here's our coconut bacon.

Dark maple syrup.

Liquid smoke.

Tamari, nutritional yeast,
sea salt.

-Pour this over our...
-[Guy] Dehydrated coconut.

-Yep.
-Yep.

[Guy] You can definitely
get the liquid smoke.

Yep, you're gonna
eat it like that?

-You'll see.
-I'll taste it.

That gave me just like this
little, "Wait, wait, wait!

Uh, there's some
bacon thing there."

We do sell this on our website
and at the front counters.

-People buy it
from all over the place.
-[Cara] Yeah.

-Bags of bacon.
-[spookily] All over
the place.

Why did you become
crazy Doc Brown
from Back to the Future?

"Oh, Marty!"

Now we're gonna
roast this down.

[Cara] 325, it goes
for about 30 minutes.

We stir it every five to six.

-Now we're gonna build
our bacon cheddar melt.
-Put it together.

[Cara] We've got
our marinated tempeh
with some extra marinade.

Get our bread ready.

Butter both sides.

That same cashew cheese sauce.

Caramelized onions.

And then
we've got our coconut bacon.

Griddle to perfection.

We've got our
bacon cheddar melt.

[chuckles nervously]

[laughing]

If I let this go any longer,
they're gonna...

-Our heads are gonna pop off.
-...self-combust.

[Guy] It's almost like
eating a patty melt.

The key to it,
in my opinion...

-caramelized onion.
-[Alex] Yes.

The tempeh, wow,
what a fantastic medium.

I love the spongy technique.

And the bacon.

The smokiness and the balance
that you put together
with the marinade,

it's flavor through the roof.

Delicious, very creative.

[Alex] Bacon cheddar melt.

That smoky bacon
is a perfect addition
to that sandwich.

Tempeh, they do it
better than anybody else.

[Cara] Got a kimchi
rice bowl up.

Nothing comes close
to Seed to Sprout. Nothing.

[Guy] You're pioneers.

-[both] Thank you.
-You really--

-And they answered together.
-[both laughing]

Coming up, we're visiting
TOC champ Tiffani Faison...

Everything she does,
she does to the next level.

...serving up
delicious southern charm.

It's magic. It's so good.

[Guy] ...and bringing
real deal barbecue to Boston.

-Textbook Texas book brisket.
-Oh...

So I'm here in Boston
with the one and only
Chef Michael Schlow.

Now, Chef, I know
where I'm taking you.

I just don't exactly know
where we are.

-Well, we're in
the Fenway neighborhood.
-[Guy] Okay.

[Michael] It's an
emerging neighborhood.

I know you have restaurants
all over around here.

[Michael] Yeah,
not too far from here
we've got to see Seamark.

I'd love to go
see his restaurant,

but right now
we're on our way
to see the TOC champ,

the one and only
Chef Tiffani Faison.

And this is Sweet Cheeks.

Four-piece fried chickens,
guys.

Three in the window all day.
Let's go!

I drive two hours to come here
because the food is so good.

[man] The pulled chicken tray.

[woman] We moved here
from Texas,

and then we found Sweet Cheeks
and it's like coming home.

[Guy] That's because
Tournament of Champions champ

and Triple G vet
Chef Tiffani Faison

is bringing legit
southern flavor

up north to New England.

I've known Tiffani
for a long time,

and she's good
at everything she does.

Is it a southern menu
or is it barbecue?

Both. My mom
was from the south,

and this is the food
my mom cooked.

When I was homesick,
there was nowhere
I could eat in Boston

that hit all the, like,
home-heart notes
that I wanted.

[Guy] What are we gonna cook?

-Fried chicken?
-Oh, I love fried chicken.

Four piece with the broccoli.

You can't
get this fried chicken
anywhere else in Boston.

The meat is really tender
and it's seasoned beautifully.

Okay, what are
we making, Chef?

A spice rub for our chicken.
Salt, chicken powder.

Chicken powder is my favorite.

[Tiffani] Sugar, brown sugar,

onion powder, garlic powder,
mustard powder,

cayenne, smoked papri,
ancho chili, black pepper.

-[Guy] Got it.
-Smells good.

[Tiffani] So now
we make the dredge.

Flour, the spice mix
that we just made,
a little extra salt.

Very lightly
flour this chicken.

We just want to
cure it in the flour

and take a little bit
of the moisture away
from the chicken.

-And how long
is this gonna sit up?
-Twelve hours.

-What's our next step?
-[Tiffani] The batter.

Start with some buttermilk,
eggs, pickle juice, hot sauce.

-Our chicken rub that we made.
-[Guy] Okay.

[Tiffani] So all these guys
go into the bath.

This is our same dredge again?

-[Tiffani] Exactly.
-[Guy] Okay.
Okay, I like this.

[Michael] And what's the trick
to getting that good bark?

Keep the liquid on it.
You don't let it drain
too much.

I want
all these little crunchies.

That's fine.
We don't knock it off.

I like how you're doing
the dry hand, wet hand.

And then I fry my hand
and then I dip my hand
in ranch.

-And then I just, like,
eat it off of my fingers.
-[laughing]

-[Guy] How long
will this take to cook?
-[Tiffani] Eight minutes.

[Guy] And tell me about
your mom's famous...

-Broccoli cheese casserole.
-[Guy] Broccoli
cheese casserole.

-It outsells mac and cheese.
-No way.

It is literally
cream of mushroom soup.

We put eggs in it.
There's mayonnaise.

Mix it together.
Diced onions. Broccoli.

-Blanch the broccoli
ahead of time?
-Yeah, ahead of time.

Tons of cheddar cheese,
some cracked black pepper.

Pour this mix into a pan
and we cook it for 45 minutes,
about 350.

Top it off with some
like crumbled crackers,

and then bake it again
for another like five minutes.

It's magic. It's so good.

Let's put it together.

[Tiffani] Chicken
out of the hot tub.

Then we put our shake
on top of it.

We have regular shake
and then we have hot shake.

-Oh, I can buy the shake?
-You can buy the shake

[Guy] Favorite
piece of chicken?

I'm gonna go with a thigh.

[Guy] I am all the thing
about the wing.

Look at the crunchy
niblet biscuit buttered stuff.

-Mm.
-That's delicious.

[Guy] Really juicy.
I mean, look at that.
It's crying.

-Drippy chicken.
-Come on, bring the kids down
for some drippy chicken.

That's great, right?

-[Tiffani] You don't
like broccoli?
-No, it's delicious.

What's delicious about it

is the ratio
of everything else
to broccoli.

[laughter]

Four-piece mild in the window.

What's your favorite thing
on the menu?

Oh, the fried chicken
for sure, hands down.

I think it's the breading.
And like just the light fry.

The broccoli casserole
has got great cheesy flavor.

[man] Buttermilk biscuits.

Is that a bucket of biscuits
that just came by here?

It is.
With honey-whipped butter.

It's like dessert.
It's amazing.

-[Michael] I love these...
-Buttermilk biscuit.

-Biscuit is
nice, light, flaky.
-Isn't that great?

All right, hanging out
with the one and only
gangster,

the Tournament of Champions
champ herself,

Tiffani Faison,
Michael Schlow in Boston.

Talk about
a fish out of water.

Barbecue here in New England.

[Tiffani] Fresh brisket's
coming out of the smoker.
Let's go.

-You get the brisket.
-The burnt ends
and then the sauce.

Don't go anywhere.
We got more coming up.

We have regular shake

and then we have hot shake.

Will you shake it for me?

I will shake it
for almost anyone
if they pay me.

[laughter]

Welcome back
to Sweet Cheeks in Boston.

Hanging out with
my good friend
Chef Michael Schlow

and the one and only TOC champ
Chef Tiffani Faison.

She really is the champ.

Everything she does,
she does to the next level,

and then also
has to just throw her little
redheaded twist to it.

Table with farm salad.

It's amazing that Chef Tiffani

was able to bring flavors
of the south up here.

Very authentic barbecue.

Big Papi in the window.

Today I had the Big Papi.

It's sliced brisket,
fried onion rings,
pickled jalapenos.

[man] Mixed with
the burnt ends,

Big Papi is a legend
here in Boston.

So the sandwich
held up to its name.

We're making a sandwich
called the Big Papi.

There's a baseball player
in this area.

-Like the ball?
-Yeah, and the guy
and the thing.

-Oh, the touchdown.
-Yeah, touchdown, that's it.

When it comes to brisket...

-Do not risk--
-...I really I think
you have to go prime.

Don't mess around.

We score it
all the way through,

-salt it and pepper.
-And liberally.

I'm surprised, though,
that you're using
a pre-ground pepper.

[Tiffani] It's a mix
of pre-ground
and toasted and ground.

-I can't get it to like
the consistency that I need...
-Right.

...to get the bark.

Told you there was
gonna be a little redheaded
trick in there.

-That I will steal.
-[laughs]

[Tiffani] Straight
to the smoker.

-[Guy] What kind of wood?
-[Tiffani] White oak,
for about 12 hours.

About 180 degrees.

We bring it out.
We, like, wrap it
and we cool it.

We'll slice it
and preserve a portion of it
for our burnt ends.

-We're doing burnt ends
from this?
-Yes!

-[Guy] Cubing it out.
-Any of our brisket scraps

just go straight
into the burnt ends--

[Guy] We don't
like to call 'em scraps.

-Any of our, um...
-End pieces.

-...the angel's share.
-I like "angel's share."

[Tiffani] We cover it
in our barbecue sauce.

Let that sit in the oven
for about 25 minutes.

[Guy] All right, let's go.
Barbecue sauce.

[Tiffani]
Worcestershire sauce,
white vinegar,

apple juice, ketchup,
yellow mustard,

-add a little bit of molasses.
-[Guy] There you go.

[Tiffani] Brown sugar,
ancho chili powder.

-Paprika, cayenne.
-Cumin?

Yep. Dried mustard, coriander,
onion powder, garlic powder,

freshly ground black pepper.

And we let this simmer
for about 45 minutes.

Once it's ready,
we add pineapple juice
and citric acid.

What else goes on this Papi?

-Jalapeno goo.
-Jalapeno what?

-Goo.
-Oh, we got to make some goo.

[Tiffani] Smoked jalapenos,
caramelized garlic and onions,

mayonnaise, salt,
cream cheese.

-On here.
-[blender whirring]

Maybe if you had arthritis,
you could smear it on there
and make it feel better.

Honestly, I would smear this
on anything.

-That's delicious.
-At Flavor Town Chiropractic,
we recommend...

[both laughing]

-Sore shoulder? Arthritis?
-Goo.

Apply the goo.

-[laughs]
-Really good.

-Delicious.
-Love it.

We're going to start
building our Big Papi.

-[Guy] Look at that. Gorgeous.
-[Tiffani] Thank you.

-Oh, the brisket.
-[laughing]

Slather our
jalapeno cream cheese.
while you put some on

-[Guy] Why don't
you put some on?
-[laughs]

I'm going to give you guys
obviously like the best piece
of the brisket.

-Look at that
smoke ring. Huh?
-Oh, yeah.

-[Tiffani] That goes
right on the bottom.
-[Guy] Oh!

[Tiffani] Burnt ends,
nice and crispy,
nice and saucy.

Onion rings,
pickled jalapenos.

If you're gonna name something
the Big Papi,

it better well
live up to it in this town.

-[Michael] Look at that.
-It's an indulgent sandwich.

[Guy] All right, here we go.

-[Michael] Mm.
-[Guy] Mm.

That's amazing. It's spicy,
it's creamy, it's fatty.

-Hey, wait, wait, wait,
I'm right here.
-Oh, sorry.

Oh, you're still talking
about the sandwich.

Still sandwich, yeah.
That is great.

I mean, the brisket is
textbook Texas book brisket.

Oh, we'll take it.

[Guy] I mean, it is juicy.
Look at that. Love the bark.

I get the texture
of the black pepper,

the flavor
of the black pepper.

The burnt ends are spot on,
candied and crunchy.

Wow, the barbecue sauce,
money.

-[Guy and Michael] The goo.
-[Tiffani] Goo.

I love the jalapenos in there.

That is one of
the best sandwiches
I've ever had.

-Come on.
-I'm dead serious.
It is so good.

[Tiffani] And up
two more Big Papis.

[man] The brisket was tender.

The onions and jalapenos
go together like champs.

That meat
is just unbelievable.

You have to finish
the whole thing.

Don't you worry about that.

Please drop pasta
for mac and cheese.

You truly can't be sad
when you're at Sweet Cheeks.
It's great.

Rockstar. Legendary.

-Delicious, delicious.
-Thanks, boss. Appreciate you.

So nice to see you.

-[Guy] Coming up...
-All right. You ready?

Are you ready?

...a funky joint in
San Luis Obispo, California...

-Have you ever seen
a restaurant like this?
-No.

...all about choosing
your own culinary adventure.

If you didn't
name the place Taste!,

you would have just named it
Flavor Bomb.

It's like what goes off
in here.

I'm here in
San Luis Obispo, California,
on Broad Street,

right between the airport
and downtown.

You know
when you go to the south
and you get a meet and three?

Well, this joint
I'm gonna check out,
husband and wife team,

they're doing
the meat and three
in just their own way.

Let's see,
they've got Brussels,

they've got fries,
they've got salads, sliders,

mac and cheese
in all different ways,

and you can get one,
two, three or four items
on a plate.

I mean,
it just makes me hungry
thinking of the combinations.

This is Taste!

Find me.
Cheeseburger in Paradise.

If you can't decide
what you want to eat,
come to Taste!

The menu has everything
you could ever want.

Two Tips o' Argentina
going down.

[man] You can do like
a mac and cheese,

you can do a burger,
you can do a salad,

and you can mix and match
and make it like
your own dinner.

[Guy] Because owners
Gretchen Lemiere
and her husband Scott,

well, they know a thing or two
about picky eaters.

I can't decide
what I want to eat. Ever.

So here, you can get
a little bit of everything.

Not one plate's the same.

Oh, my gosh.

It just became
our family business
and our love.

I got a quartet up.

Whenever I'm traveling
elsewhere,

I'm like, "I just want to go
somewhere like Taste!

where I can get a bunch
of different things."

Warm up the flatbread
for the kofta.

The lamb kofta is amazing.

It has a variety of
Mediterranean spices.

With tapenade and the hummus,
which are both made in-house

So we're starting out
with our lamb koftas.

-So first, we're gonna
make our spice blend.
-Okay.

[Gretchen] Red onions,
cilantro and parsley,

salt, toasted coriander,
cumin,

granulated garlic,
chipotles and adobo.

-That we did
blend up beforehand.
-Ooh!

[Gretchen] Then
we're gonna kick it up.

[Guy] Mixed into
the ground lamb.

[Gretchen] Divide it into
portions for grilling time.

[Guy] What comes with that?

Hummus, tapenade
and our homemade flatbread.

-We make--
-Overachiever.

[Gretchen] So we're now going
to make our flatbread dough.

Warm water, yeast, sugar.
Let it do its thing.

All-purpose flour, allspice,
salt, parsley and tarragon.

Give that a little whirl.

-Go ahead
with our happy yeast water.
-The yeast water.

-[Guy] Okay.
-[Gretchen] Olive oil.

Let it sit and proof away.

Roll it out
and throw it on the grill.

-What else are we gonna make?
-[Gretchen] Our hummus.

Hummina, hummina, hummina.

[Gretchen] Chickpeas, tahini.

Sesame oil, garlic,
lemon juice, water,
salt, paprika.

That's it.

Delicious.

What's in the olive tapenade?

[Gretchen] Olives and garlic.

And then we use a little bit
of the olive brine.

There you go.

-Let's build it.
-All right. You ready?

Are you ready?

[Gretchen] We got
our warm flatbread
and our meatballs.

I like to make
a little sandwich.

-[Guy] You think
this is my first rodeo?
-Now you're doing it.

Typically,
kofta isn't that flavorful.

Delicious, juicy, nice char,

delicious flatbread,
just even by itself.

Solid hummus, tangy,
not too olive-y,
too garlicky tapenade.

So if that's the precursor
to the rest of
what I'm expecting,

I gotta put on a seatbelt.

Here is the lamb kofta.

-The lamb is super tender,
seasoned really well.
-It's excellent.

-[Guy] You ever seen
a restaurant like this?
-No.

[man] Big menu,
lots of choices.

Any thought of Scantron?

[Gretchen] Dirty Bird slider
going in the window.

Seventy-six menu items.

Somebody here has problems.

Have you ever had
anybody do the math?

How many
different combinations?

No, we've talked
about it, though.

If I do my calculations,

and I'm kind of known
for my numbers,

I'm gonna say there's, like,

6,765,201.

Off the cuff.
I could be off by one or two.

And a quartet
with sweet potato fries.

Tip o' Argentina lamb burger.

Like if you can't find
something on the menu,

-you got problems.
-You got problems.

Three minutes
on the Tip o' Argentina.

If you're coming
to San Luis Obispo,
you need to try a tri-tip.

[man] It's really a staple
for this area.

It's kind of a leaner
cut of meat.

Gretchen does
such a killer job
with their seasoning

that I always
get that sandwich
when I come here.

-What are we into now?
-Spice blend for our tri-tip.

One of my favorite
cuts of meat.

[Gretchen] Kosher salt.

Black pepper,
seasoned salt,
steak seasoning.

-Sugar.
-Wow.

Granulated garlic
and dried parsley.

This is my secret seasoning.

-We won't tell anybody.
-Now it isn't
a secret anymore.

We won't tell anybody.
Nobody's gonna know.

Let it sit for a couple hours.

[Guy] And we're gonna
grill this first?

[Gretchen] Yep. So we're gonna
mark it off, let it rest.

And what else
goes on this slider?

-Chimichurri.
-Chimichurri!

[Gretchen]
Cilantro and parsley,
white onion, garlic,

Chili flakes, dried oregano.

-Red wine vinegar,
lemon juice.
-Okay.

[Gretchen] Salt, black pepper.

-[Guy] Extra virgin olive oil.
-Olive oil.

-Chimichurri's done.
-What else we got to
put with this?

Garlic aioli.

Mayo, kosher salt,
white pepper,

granulated garlic,
fresh garlic, lemon juice.

If you didn't name
the place Taste!,

you would have just
named it Flavor Bomb.

-[Gretchen] Flavor.
-It's like what goes off
in here.

The tri-tip is marked,

and now we're gonna
take a slice.

-Against the grain.
-Yep.

-And throw it on.
-I'm gonna add a little bit
of our house seasoning.

Toasted brioche.

[Gretchen] Garlic aioli,
chimichurri,

tri-tip, tomato, fresh greens,

and then we're gonna serve it
with our crispy Brussels.

[Guy] Tri-tip's
cooked perfectly.

Chimichurri is full of flavor.

Aioli's spot on.

This Brussels sprout
concoction.

Balsamic, bacon, goat cheese.

Boom, boom, boom.

You're gonna be happy
with having four or five
big bites of the tri-tip.

And then something else.

So I see some of the method
of the madness.

-I still think it's madness.
-[laughing]

-[Scott] The Tip o' Argentina.
-Tri-tip's amazing.

I love the creamy
garlic aioli,

and it just
all really balances nicely.

Salmon salad.

It's just a family favorite
from the kids all the way
up to the grandparents.

I can only imagine
when you get another wild hare

what ends up on the menu.

[laughing]

[Guy] You're a blast.

Was that a road trip or what?

But don't worry.

There's plenty more joints
all over this great country.

I'll be looking for you
next time on Triple D.

-How much is that?
-Fifteen-- 16 bucks.

It was 15, and then you
looked at me and it went 16.

We just had a menu change.

Wait, Kim.

-It's $15.50.
-See, right--

Now it's down to $15.50.

On sale today.

Just for you, Guy.