[Guy] I'm Guy Fieri,
and we're rolling out, looking for America's greatest diners, drive-ins and dives.
This trip...
Lights out!
...things are getting wild...
I mean, it's like you just got blindfolded,
spun around and thrown in the water.
[Guy] ...on a high-speed culinary adventure.
We used to take the bus to Flavortown,
now we're in a bullet train to Flavortown.
We've got above and beyond burgers in Boston...
There's flavor, flavor, flavor and flavor.
...the bomb Bangladesh experience in Ohio...
Are you kidding me?
...and in Minneapolis...
Excited for you.
I'm excited for me, too.
...a joint blowing up bone marrow...
Wow.
...and going mad scientist with the menu.
Without question, one of the most unique dishes
I've tried on Triple-D in the last five, ten years.
That's all right here, right now,
on Diners, Drive-ins and Dives.
So, I'm here in the northeast side of Minneapolis,
or the Nordeast, as all my Triple-D crew calls it,
because they all live here.
Hey, guys.
I'm here to check out a restaurant.
Well, it's got a great story. It's got a unique menu.
And it's got a name that's gonna take some explaining.
You see, this is Stepchld without the "I."
Pork belly and coconut rice, table 108.
This is a world-class restaurant in Minneapolis.
[Kamal] Ethiopian birria tacos.
It oozes culture and creativity.
But in a very unique, cozy setting.
[Kamal] Going on the grill hot.
Stepchld is very much so Kamal.
His energy is contagious.
[Guy] And that energy took Kamal Mohamed
from food robotics to his family's food truck,
to opening this eclectic spot
with a little help from his friends.
I thought about all the spots that I loved to eat at,
and so I reached out to some of those chefs and I said,
"Hey, can you teach me how to make pickles?
Can you teach me how to make bread?"
So, what are we making?
[Kamal] Our sinful bone marrow.
The bone marrow is incredible.
They have this green aioli that goes with it as well.
The bread that you dip in with the bone marrow is fantastic.
I love bone marrow. So, femur bones.
We're gonna brine them.
Start off with our water, salt.
[Guy] This is gonna lay over the top?
[Kamal] For at least 24 hours.
-While this is going, what are we working into? -Yep.
Our sourdough. Our starter is called Rita.
-[Guy] The meter maid? -[Kamal] I don't know.
[Guy] But you should know who The Beatles are.
I grew up with the hip-hop.
Flour, einkorn flour. It's an ancient flour,
has a different gluten structure.
Water. This will take two to three hours to rise.
We have our starter, that started to bloom.
[Kamal] Start off with our water.
[Guy] More of the AP flour.
-The einkorn. -[Kamal] Bit of malt powder
-and then salt. -[Guy] And then the starter.
[Kamal] And then this goes in the mixer.
Fifteen minutes, let it rest, for about an hour.
Dump this out.
[speaking in slow-motion]
[Kamal] More of the slap and fold.
You want the gluten to work. Portion it out.
-[Guy] Baby in the basket. -[Kamal] Yep.
And then we let that sit overnight.
-[Guy] We'll bake it off. -[Kamal] 420 degrees for 45 min.
-[Guy] We let it cool, slice it and grill it? -[Kamal] Yes.
So, this is our preserved lemon.
We put it in our basil olive oil sauce.
Cut lemons, kosher salt, star anise.
And this is gonna sit for 30 days.
You can see how they've broken down.
[Kamal] Olive oil in, basil, preserved lemon.
One should do it.
But, you know, for today--
You're adding in the "should do it now."
[Kamal] We're gonna blitz it.
Oh, I can taste the "should do it."
[laughs]
This is our brined bone marrow.
We're gonna go to the grill,
and then we're gonna just cover it up.
[Guy] Bubbling goodness.
-Crunchy grilled bread. -[Guy] Hmm, Maldon salt.
Black vinegar that I'm just gonna spray on there.
-The basil sauce that we made. -[Guy] Yeah.
It's sizzling as I pour it on there.
-Excited for you. -I'm excited for me, too.
Wow! That bread is next level.
You have a dynamite dish just in the fermented lemon basil sauce
with this house-made bread.
The bone marrow, you definitely get the beefiness,
and enough acidity of the black vinegar,
then it cuts some of the richness of the fat.
I mean, this is an experience.
Wow!
I got the sinful bone marrow.
It is sinful.
Just because of how juicy it is and tender it is.
Is bone marrow something that you'd normally see on menus around here?
I think it's a bit of a risky move, putting it on there.
But once you have it, I think it's undeniable.
[Guy] How'd you find this place?
-I live right down the street. -Okay.
So, you just walk by
and you say, "Hey, wait a second. They spelled the name wrong."
-[laughs] -[Guy] Stepchld.
That's actually stepchild,
but for some reason, we don't put an "I" in it?
We couldn't get the domain name,
and we also say there's no "I" in team.
It's a little corny, but it works, so...
There's just something about the vibe here. It's comfortable.
[man] There's something for everybody.
The menu's everywhere.
Lavender nori shrimp.
So, today, I ordered the lavender nori shrimp, and it was so good.
What really sets it off is the coconut rice.
[Kamal] Nori lavender shrimp.
It is one of my favorite dishes here.
We're making the fermented chili butter sauce.
Fresno peppers, salt.
And now I'm gonna...
Now, we're gonna let it sit at room temp for about six days.
Salted butter.
The onions, we're gonna cook this
as low as possible for about five hours.
Then we'll add in the Fresnos.
[Kamal] And then this will cook for about another 30 minutes.
Now, we're making our sweet coconut rice.
[Guy] So, water, sweet coconut milk.
A little bit of star anise.
We'll let that cook for about 30 to 40 minutes.
Let's see this come together.
Why don't we get some butter?
[Kamal] It's the best fat. A little bit of oil.
We're gonna put the shrimp right in there
for about three to four minutes.
[Guy] Get the bread now, grill it?
Yes. My lacto-fermented butter sauce.
Once it starts to bubble up a little bit, put our shrimp.
This is where it gets weird.
-Toast off some nori. -[Kamal] Both sides.
Very interesting flavor profile.
[Kamal] A little bit of lavender,
-finishing salt. -And that's all she wrote.
These shrimp are cooked perfectly, by the way.
[Kamal] Thank you.
[Guy] The slight heat that you get from the Fresnos,
the umami saltiness that you get from the nori,
blooming of the lavender.
The sweetness of the rice
into the spiciness, the brininess of the shrimp.
This is what I would call a destination dish.
Without question, one of the most unique dishes
I've tried on Triple-D in the last five, ten years.
That's a killer.
The lavender nori shrimp.
[Marcelo] Sweet, spicy.
You have some of the nori flavors there.
He cooked this very well.
One of my favorite chefs in the Knuckle Sandwich family, Chef Marcelo.
Well, I figure when we're looking at big flavors,
creative flavors,
you would be the palate to give me some insight.
So, it's definitely a chef-based location,
definitely recommend it.
I will, for sure, be coming back with my friends.
You're a great ambassador to creative imagination in the kitchen.
-Thank you, chef. -I'll stick around for the rest of the menu.
Go ahead and get started.
Chef, I need, uh, two birrias,
cooper burgers, a few sweet potato fritters.
[Guy] Coming up, a Bengali joint in Columbus, Ohio...
I come here weekly.
-I'd come here daily. -[chuckles]
[Guy] ...conjuring up mind-bending creations...
You are David Copperfield-ing this menu.
[Guy] ...and firing off the culinary canons.
This is one of the biggest flavor bombs I've ever had
on Diners, Drive-ins and Dives.
Hey, hey! Get off your phone. We gotta go.
-I'm bringing up that list you asked me to. -Oh, okay.
-Where have we been? -[Hunter] Nepalese, Afghani,
Pakistani, Indian,
Indonesian, Vietnamese,
Japanese, Chinese.
-I think that's about it. -Okay, any-- Do we have any restaurants from Bangladesh?
I don't think I've ever been to a Bengali restaurant
-in my life. -Okay.
Well, we're here in Columbus, Ohio,
and I've heard from everybody
we have gotta go check this out.
This guy has been on Triple G,
Beat Bobby Flay, Top Chef.
He's done it all. Hole-in-the-wall joint.
Are you ready for a Bengali experience?
-Absolutely. -Fantastic.
This is Joya's.
[Avishar] Magic chili crisp.
[man] You wake up every morning,
and you're like, "Well, there's one place I need to go,
and that's Joya's."
Kati roll.
You've got the American style with Asian or Bengali touch on it.
Cheesy double crunch to orange five.
I'm obsessed. It's pretty exciting.
[Guy] And for chef and owner, Avishar Barua,
his magical menu is a mash-up of what he grew up eating.
So, what we do is Bengali American.
-Little fusion. -[Guy] Where does the name come from?
Uh, Joya is my mom's name, actually.
She was from Bangladesh.
If you walked into her house, she'd say, "I'll feed you."
-What are we making today? -Joya's fried rice.
...two fried rice.
[woman] With the chicken nuggets and the pork belly bacon,
the chili crunch and the peanuts,
it's just so much flavor.
-What do we got, chef? -[Avishar] This is our house magic spice rub.
Green cardamom, black cardamom, star anise,
cloves, fennel seeds, cinnamon.
Sichuan peppercorn.
-Nailed it. -Nice.
-[Guy] Black peppercorn. -[Avishar] Pink peppercorn,
Kashmiri chili powder, Indian bay leaf.
And we're gonna give it a toast.
-Go into the parchments. -[Guy] Very fragrant.
Yeah, here we go. [coughs]
-[Hunter] This would clear your sinuses right out. -[Avishar] Yeah.
Mushroom powder, sugar.
[Guy] Hit it.
Yeah!
[Guy] Look at that.
That's delicious. My tongue is numb.
[Avishar] We're gonna make our chicken nugget batter.
Corn flakes, Korean fried chicken flour.
This is that magic spice we just made.
Next, we're gonna make our wet batter.
The same flour as a base,
some salt, vodka, soda water to give it some aeration.
No pork, no chicken meatballs.
And then we go dry, wet.
-[Guy] And then back in the batter. -[Hunter] Hmm, double.
[Avishar] We're gonna par fry it.
Then we freeze them to create more ice crystals on the outside,
and then we fry 'em at 375 on pick-ups to make them extra crispy.
-Got it. -So, we gotta do the bacon.
We got our pre-smoked bacon.
We put our magic spice on 'em, then we smoke it again.
Yeah, if it's already done,
then do it again and make it more difficult.
-Right. -Yep.
So, we will actually steam it in the combi before we cut it,
then we fry it.
And this is just one item on the menu?
-Yes, four types of-- -This is just one component of one item
-on the menu. -[both] Yeah.
[Avishar] Component number 43, chili oil.
We've got Tianjin chilies and Kashmiri chilies,
raw and toasted. Cinnamon, Indian bay leaf.
-Sichuan. -[Avishar] Star anise, clove.
We gotta put our oil in there.
Bring this up to 285 degrees,
then we're gonna add our ginger, and let it steep overnight.
And let it steep overnight.
This chili oil is used to make a peanut chili crisp.
Roasted peanuts, sesame seed,
-black cardamom, MSG. -[Guy] Yeah.
-[Avishar] Chili crisp. -[Hunter] Wow.
Star anise, fermented black bean.
-We got a little bit of slab sugar. -[Guy] Got it.
[Avishar] Allspice berries, black pepper,
-magic spice. -[Hunter] Lots of spice.
[Avishar] Minced ginger for freshness, cloves.
This is mustard oil, fried shallots, fried garlic,
some chili oil.
-[Guy] Look at that beautiful color. -[Hunter] Nice. Gorgeous.
-Smoky! -Yeah.
Are we gonna ever make this rice?
We still gotta make the sauce for the dish.
-It's a half-hour show. -[laughs]
Black peppercorn, chili oil.
-Yondu. -[Hunter] What's Yondu?
Korean condiment of magic proportions.
-Wow! -That's really nice.
Oyster sauce. Do we smoke it? Maybe, I don't know.
You take it and put it in the smoker?
[Avishar] Then the sweet soy sauce, we make it.
I'm gonna kill you.
[Avishar] This is sriracha from Si Racha in Thailand.
-Um, I like that one a lot better. -Yeah.
Sambal, sesame oil.
Everything else is easy now. We just gotta work fast.
Oil go in, scallion and ginger, shrimp paste, Thai chilies
and garlic, and the rice.
My mouth's already watering.
-[Avishar] Now we add the sauce. -[Guy] Look at that.
You wanna get every last bit of char on there.
We have our nuggets and our bacon.
-Dust this with our magic spice. -[Guy] Yeah.
[Avishar] One, two, three, four.
-But there's more. -[Avishar] Our magic chili crisp that we made.
Fried shallots, fried garlic,
a little wedge of lime for acidity, our rice chips,
and then some cilantro.
Sixty-eight-ingredient fried rice.
Are you kidding me?
The texture of that rice.
Got a little toast in there, you're totally right.
-Come on. -[Avishar] Make a nacho.
-That's the bite. -[crunching]
[Guy] This is one of the biggest flavor bombs
I've ever had on Diners, Drive-Ins and Dives.
This is the pinnacle.
I get the spice, I get the sugar,
I get the texture, I get the acid.
[Hunter] Every time you go back for a bite,
you pick up different flavors each time.
[Guy] We used to take the bus to Flavortown,
now we're in a bullet train to Flavortown.
Lights out!
[man] Love the fried rice.
It's kinda like a choose-your-own adventure.
It's perfectly cooked. It's nice and crunchy.
You can taste that spice that kind of, like, tingles the top of your head.
This is the best fried rice I've ever had.
-See? I'm not a crazy person. -In the world.
Avishar is amazing. I come here weekly.
-I'd come here daily. -[chuckles]
One chicken Manchurian to yellow three, please.
Mic drop.
-Done. -[Guy] I gotta take a break.
I'll see you guys in a minute.
[humming]
[rhythmic clanking]
Drummer. [laughs]
[humming]
Welcome back, Triple-D, hanging out in Columbus, Ohio,
at Joya's with Chef Avishar.
The Spice Doctor.
Joya's is kind of a... a new spin that we haven't seen in this town before.
With this Bengali flair.
Chap cheese to blue seven, please.
Bengali chop cheese, that's what I'm looking for.
We say "chap cheese," C-H-A-P.
And chap is actually a pressed meat kebab.
-Got it. -So, we'll start with lamb shoulder, salt,
mushroom powder, sugar, Kashmiri chili powder,
-MSG, turmeric, coriander. -[Avishar and Guy] Magic spice.
Garam masala, black pepper, toasted cumin, mint chutney,
ginger paste, garlic, onion paste.
-[Guy] How long is this gonna marinate? -[Avishar] Uh, overnight.
Run the whole thing through a coarse grinder,
and then we're gonna half it through a pint.
You get these different textures inside. I love it.
[Avishar] Portion it, and get ready for service.
And you said we're serving this in a sandwich,
-and you make the bread? -Of course.
-I'm out. -Wow!
-All right, I'm back. -[Hunter and Avishar chuckle]
[Avishar] Start off with the poolish, water, fresh yeast,
toasted corn flour, bread flour, brown butter, salt.
[Guy] All right, so after it mixes.
[Avishar] We proofed it once,
-stretch. -[Guy] And then you got a torpedo.
[Avishar] We're gonna make our tiger crunch topping.
We have rice flour, and onions that are fried and then turned into a powder.
Fresh yeast, canola oil, water.
-That's a piping bag tip. -[Avishar] Yeah.
-[Guy] Baking at what temp? -[Avishar] 425.
-[Guy] In the combi? -[Avishar] With a full steam injection.
And then we go dry, 12 minutes.
So, I see, we have the whole pantry here.
Gotta have a sauce. In the bowl of mayo,
we're gonna add mushroom powder,
roasted cumin, MSG, chaat masala,
smoked paprika, garlic powder,
hot chili powder, ground black pepper,
garam masala, Yondu.
-That's one of my new favorites. -Yeah.
-That's what we gotta get. -[Avishar] Maple syrup,
-oyster sauce. -Sambal.
[Avishar] Golden Mountain sauce.
-[Guy] Oh, I know Golden Mountain. -Yeah.
And ketchup, Dijon mustard, our chili garlic sauce.
Give it a little stir together like that, and we're done.
That's insane. What kind of magic sandwich is this?
[Avishar] We got our meat patty here, and we got our bread toasted.
Press it down like a smash burger, and a little bit of butter.
-We're gonna add some shrimp paste. -Shrimp paste.
[Avishar] Chopped garlic, jalapenos, scallions and ginger.
And then we add some cheese onto the lamb kebab.
-Now is the fun part. -[Guy] We gotta mix cheese in there.
[Avishar] We're gonna pull our bread, the special sauce,
the jalapeno American cheese, a little bit of water, and we cap it.
Now, we got the chap cheese part.
Some lettuce, tomato, magic chaat masala,
pickled red onions, pickled serranos for some heat.
So, this is the achar aioli.
Achar is an Indian pickle.
Jalapeno chips.
[Guy] You are David Copperfield-ing this menu.
[Hunter] Incredible.
I don't even know what I'm eating.
-I have run out of vocabulary. -[laughs]
[Guy] There are flavors, textures...
adaptations, interventions,
iterations.
All big words I had.
Pickled vegetables are perfect.
Texture of the bread's dynamite.
Cook on the meat's delicious.
The flavor, bomb, umami.
I mean, it's like you just got blindfolded,
spun around and thrown in... thrown in the water.
-I mean, you can't-- You don't know what to do. -[Guy] Exactly.
Pretty mind-blowing. Well done.
[man] Beautiful chap cheese.
[woman] It's delicious. The bread is soft,
the jalapenos in the cheese mix very well with the meat.
And the sauce on the Bengali chap really puts it over the edge.
[Avishar] Definitely not pad Thai to table five.
This is the place that you bring people.
-Wow! -You guys crush it.
I don't know what you have planned for tomorrow
or for the rest of the month,
-but I'd be making my way to Columbus. -Yeah.
Joya's.
Coming up,
a neighborhood tavern in Boston...
Hey, hey, yahtzee!
...dishing out burgers like a boss...
Animal.
...and frying up mozz like you've never seen before.
Bro, this is a destination.
[Guy] All right, Hunter, we're here on the east side of Boston.
People around here are called Easties, by the way.
Have you ever shot Triple-D out in Eastie?
Well, no, you're not out in Eastie.
-But anyhow, yes, we have shot out here many times. -Oh, you're not out there.
[Guy] When you come to Boston,
this is the place to come and eat.
-[Hunter] Nice. -Anyhow, this joint
that I'm taking you to is a whiskey bar.
But the thing is, is the chef and the menu.
The menu may read simple, but I hear it is out there.
-You hungry? -Absolutely.
This is The Quiet Few.
Full rail, guys, let's rock and roll.
The Quiet Few is the go-to spot.
[Scott] Eastie dogs, up.
[man] They've won awards, best food in East Boston,
but they're known as top-shelf, lowbrow.
Honestly, you forget you're in a bar when you're eating.
[Guy] Make that a whiskey bar from executive chef Scott Jensen
and owner Josh Weinstein.
What is this? And how did you end up here?
This is a neighborhood tavern.
We met and hit it off.
We decided to lock it down, open doors,
and here we are, thankfully.
How many different whiskies do you have?
[Josh] About 150.
It's a buffet of booze and really good food.
Fire one hell yeah burger, please.
Got the hell yeah burger. It's amazing.
It's got the smoked onions, the smashed patties on there.
It's like a better version of everybody's favorite burger.
Today, we're gonna make our hell yeah burger.
Melt down some rendered bone marrow.
Toast off our spices here,
granulated onions, garlic, dried Italian herbs,
chili flakes, thyme and some black pepper.
We're gonna use some whiskey to flambe this.
Hey, hey, yahtzee!
[Scott] A little Worcestershire.
That's just not your everyday spice dump.
That smells amazing.
Chuck brisket and short rib, double-course ground.
Italian sweet sausage, whiskey marinade.
I thoroughly mix it, bone marrow.
And lastly, make our four-ounce smashed patties.
[Guy] Okay, now, what else comes on the hell yeah?
Hell yeah sauce. Mayonnaise, ketchup, yellow mustard,
white truffle oil, Worcestershire,
honey, sugar,
pickle juice, house Cajun.
Hell yeah sauce.
Oh, yeah.
We have smoked minced onions for the burger as well.
I got some applewood chips here.
Onions go in.
Then pop it in the oven so it's gonna smoke and cook.
[Scott] Exactly. An hour and a half,
bring 'em out, chop 'em up.
Now, it's time to build.
Flaxseed brioche bun, patty, nice and smash,
blended burger spice, our hell yeah sauce.
-Smoked onions. -Smoked, well, if you got 'em.
[Scott] Pickles, cheese on.
And then we have our whiskey water.
-Whiskey water? -[Scott] Yes.
Two ounces of whiskey to about eight ounces of water.
We've got our shreds before these go on.
Hell yeah, smoked onion.
[Guy] I've never seen the paint spatula.
A little more hell yeah on top of our bun here.
Cheers, gentlemen.
-Hell yeah. -[chuckles]
[Hunter] The smoked onions are money.
This is a very mature burger.
-Flaxseed bun, the bits, the crunch. -[Scott] Mm-hmm.
It holds up well. I mean, everything.
[Guy] Hell yeah sauce is dynamite.
And you get that little tinge of the whiskey.
-There's flavor, flavor... -[Hunter] I've never seen that.
...flavor and flavor.
I got a hell yeah.
[Guy] How's the burger?
Oh, it's incredible.
The smashed patties get that nice caramelization.
You get a little bit of the sausage's taste to it, too.
Off the charts delicious.
Michael Schlow, one of my really great friends,
who's also a chef who also lives in Boston.
A small hole-in-the-wall joints like this
are getting super chef-driven in the back.
You're gonna love it not just for the whiskeys,
not just for the food, but the ambiance also.
I mean, it's a cool place.
That's how you're on a sticker right there.
I'll tell you that much.
The owner calls this an extension of your living room.
And then the food,
this is not a regular burger menu.
I mean, I'm having the Carmella Soprano.
It's a patty of mozzarella.
Wonderfully smoked.
[woman] It's got pesto mayo and those hot peppers.
It comes out, and you're excited.
We're gonna smoke our mozzarella for our Carmella Soprano.
-[Guy] Hit it. -[Scott] Whole milk, low-moisture mozzarella.
Quarter inch slabs.
[Guy] So, we're gonna smoke it
-similar to how we smoked the onions. -[Scott] Exactly.
And let that sit for 10 minutes, and it's ready to go.
[Guy] Just give it a little perfume.
[Scott] Just a little perfume.
Now, we're gonna bread it,
we gotta dry hand with our flour.
I got some liquid egg
and Italian seasoned breadcrumbs.
We're gonna do the egg and breadcrumbs twice to make a double coat.
-Animal! -Make the crust.
-So, we're gonna make our pesto mayo now. -[Guy] Okay.
[Scott] Dijon mustard,
blanched garlic, blanched basil and parsley,
and just a little smidge of water.
Fresh squeezed lemon juice,
house-made garlic oil.
-Take our parm. -[Hunter] Look at that color.
[Scott] Pour it onto our mayo,
and then freshly grated lemon zest.
[Guy] That's fantastic.
We're gonna make peperonata salad next.
-Peperonata salad? -Yeah.
Olive oil, red onion, shaved garlic,
tomato paste, red wine vinegar,
our charred bell peppers,
-chili flake. -Italian seasoning.
[Scott] A little more salt,
hand-torn basil, lemon zest, and, lastly, some lemon juice.
-Now, it's time to build. -[Guy] Let's see it.
Fried mozz here, let's salt it,
pepper it, toasted focaccia, pesto mayo,
some mesclun mixed greens, peperonata, smoked mozz,
a little more pesto mayo on top,
stuffed cherry peppers.
Where'd you get those little snacks?
From our good friends down the road.
Those are legit.
-Those are money. -[Scott] Some parsley, a little scallion.
Yeah, this is just what I expected to get when I pulled into this place.
[Hunter] Look at that.
I know there's no chicken in this, but that is better
than any pesto chicken sandwich someone could ever do.
-The little smoke is awesome. -[Hunter] Hmm.
[Guy] The breading is dynamite.
Delicious focaccia.
My favorite part of it
-is this green goddess pesto elixir. -The pesto.
-It's unreal. -Carmella Soprano.
Really gooey, delicious fried mozzarella.
It really gives you the smokiness of what might be a meat.
Unbelievable.
This is the real deal.
Fire a Nashville hot.
You're not gonna have a bad meal here.
-Bro, this is a destination. -Thank you.
I'm gonna go get a beverage.
-I know how much of mine is left. -[chuckles]
So, that's it for this trip, but don't worry,
there's plenty more Triple-D joints
all over the country.
I'll be looking for you next week
on Diners, Drive-ins and Dives.
-Good prices? -Uh, amazing prices.
I mean that free is a better price.
But obviously, you can't get--
I-- Today-- You know what?
-Today, on me. -[laughs]
-I'm a giver. -I appreciate it, man.
-I'm just here, just-- -Well, in that case,
I might get some more.
I'll have another cocktail as well.
-Tabs on me. -Appreciate it, man.