Everything on the Menu Season 1 Episode 2

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Everything on the Menu Season 1 Episode 2  #EverythingontheMenu #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00Oh, my goodness.

00:08Zoom in on my mouth.

00:09It's watering.

00:11Salivations.

00:13Today, I'm in Washington, D.C.

00:17I'm gonna go with everything on the menu.

00:24Come on.

00:26And in a city that always brings the heat.

00:28Ooh, nice spice in that.

00:30I struggle to pick a favorite.

00:33That's soul food, baby.

00:35Chef's kiss on that.

00:36Thank you for your sacrifice.

00:43My name is Braun Strowman.

00:45I make a living wrestling for WWE.

00:47One, two, three, so big!

00:52If you can't tell, I like my carbs.

00:54It's time to feed the monster.

00:55It can be a tough job.

00:57The ring just exploded!

00:59But it has its perks.

01:00Gonna need a bigger table.

01:01Because when you're a monster like me, I know my way around the kitchen.

01:04I didn't get 350 pounds by accident.

01:07There's no better way to see a new town than to eat your wild weight.

01:12Holy cow, this is good.

01:14Threw it.

01:14Come on!

01:15From hidden neighborhood gems.

01:17What's something that I have to have?

01:18To legendary, world-renowned kitchens.

01:20I have goosebumps.

01:21This is beautiful.

01:22You can't fully appreciate a restaurant unless you try it all.

01:26I'm supposed to pick a favorite, and y'all ain't making that easy.

01:30That's why I order everything on the menu.

01:33I came to Washington, D.C. for a match.

01:40To be specific, tonight's triple threat match.

01:43And it was rough.

01:45Strowman standing tall in our main event on SmackDown.

01:49Wrestling can be like that.

01:51You've got to watch your back.

01:53And the way I see it, D.C. is the same way.

01:57The politicians can be cutthroat.

01:59The lobbyists conniving.

02:00And even the monuments can seem imposing.

02:03But it's not all so dark and scary.

02:06The people here are brimming with warmth and enthusiasm.

02:09And in my opinion, it's one of the most underrated food scenes in America.

02:16Nestled in the heart of American political power,

02:19the city's food scene is shaped by global influences

02:23from the world's most powerful visitors,

02:26infused with a touch of American grit and deeply rooted in southern soul.

02:30It's probably known best for its vibrant Ethiopian cuisine,

02:34fresh Chesapeake-based seafood,

02:36and the iconic local hot dog known as the Half Smoke.

02:41Before I leave town, I want to explore this city bite by bite

02:45and prove D.C. isn't just about politics.

02:49It's about flavor.

02:51Now, tonight was brutal.

02:53Gentlemen, and I use that word rather loosely.

02:56So before I hit the hotel,

02:58I'm stopping for a quick bite at a legendary spot

03:01to find out more about D.C.'s signature Half Smoke.

03:05Oh, my goodness, y'all got the heat on it here.

03:12Look, it's cold outside.

03:19One of the big reasons this place is such a landmark

03:22is that 67 years later,

03:24it's still run by its original owner, Miss Virginia.

03:29Hi.

03:30Miss Virginia?

03:31How you doing?

03:32My name's Braun Strowman.

03:33I am so happy to have you.

03:36So you're the brains and the beauty behind this place.

03:38I was the wife of Ben,

03:40and when he proposed,

03:43the next question was,

03:44would I be willing to partner with him in a little restaurant?

03:47So all this is founded out of love.

03:48Right, and he said,

03:49open a little restaurant,

03:51all I could think about,

03:52more people for me to enjoy.

03:54And now I get to meet you.

03:56Every day I have some new, exciting person to meet.

03:59Miss Virginia might be the sweetest little lady on the planet.

04:03And after a long night at work,

04:05but now it's Strowman with the chair.

04:08She's a sight for sore eyes.

04:10But if I'm honest,

04:11my stomach's a rumbling too.

04:13The smell in this place is incredible.

04:15If the half smokes taste half as good as they smell,

04:18I'm going to be feeling better in no time.

04:21Where's Vida?

04:23Vida?

04:24They want somebody to show him how to cook the half smokes.

04:26So would you like to join us?

04:28Yeah.

04:29Oh, I got fit back there.

04:31Yes, you just come on around.

04:31How do you do, brother?

04:33Very nice to meet you, sir.

04:34I saw you on Fox.

04:36Come on in here.

04:37You want to take that jacket on so we can see them guns?

04:39All right, ready?

04:42Oh, my goodness.

04:45Now, many of you may be wondering,

04:47what is a half smoke?

04:48A half smoke is a signature D.C. hot dog

04:51made from equal parts pork and beef.

04:54They're smoked before being grilled,

04:56and they tend to be bigger and spicier

04:58than a traditional dog.

05:02So we have two kinds, spicy and original.

05:05So this one is the spicy.

05:06That's the spicy there.

05:08I like them a little crispy.

05:09Let's get this guy back here.

05:11Perfect.

05:11And then the OG here, this one looks good.

05:13As you can see, this is the busy kind of joke.

05:15Yeah, I'm the elephant in the room, clearly.

05:19Ben's chili half-smoked are famous in their own right.

05:22They serve them on a steamed bun topped with mustard.

05:25You need more mustard.

05:26You need more mustard.

05:27More mustard and one down the middle.

05:29Yeah, there you go.

05:31Onions and, of course,

05:32a healthy heaping of their famous chili.

05:35Bam.

05:36And that's it right there.

05:38Spicy chili half-smoked with cheese and the OG.

05:42Chili half-smoked and the French fries

05:44with the chili and the cheese sauce.

05:45It's how we eat.

05:48Sometimes, wrestling's not fair.

05:54The werewolf's intensity!

05:56But there are perks to the job.

05:58Sure, I may have gotten the worst of it tonight.

06:01But now, I'm the one with this chili dog in my hand

06:04about to turn my whole night around.

06:06All right, going in for the OG, the chili half-smoked.

06:12Homemade house recipe sausage, homemade chili, yellow mustard, onions on a white bun.

06:20Let's get it.

06:20Instantly just took me back to being five years old.

06:30Baseball part.

06:32Ooh, it's nice.

06:32There's a little bit of spice on the backside of that.

06:35That's not even the spicy one.

06:36It's not even the spicy one, right?

06:38Yeah, that's really, really nice.

06:42The snap of the sausage and stuff like that when you bite it, like, it's such an important thing.

06:47Like, I grew up German and stuff like that in Wisconsin.

06:50All the old-style butchers, all the natural cases, all that stuff.

06:53When you get that, you bite it until you get that snap.

06:55You get that instant salt explosion in your mouth.

06:57A typical hot dog is going to have a semi-sweet and savory taste profile.

07:03But the half-smoked is completely different.

07:06You're going to taste a lot of smoked paprika, cayenne pepper, coriander, and, of course, smoke.

07:13Man, just perfect, Frank.

07:15Chili is bomb on point with it.

07:17Textbook 101 Chili Dog right here, and that's why they've been doing it for so long.

07:21Now, on to the spicy with cheese.

07:24Cheese is perfect on a spicy dog because it can actually help ease the spiciness.

07:32Ooh, nice spice in that.

07:34Look at the forehead.

07:35Get in here.

07:35The forehead's getting a little dewy.

07:37Cheese is high in fat, which binds to the spicy compounds, insulating them from your tongue,

07:42whereas drinking water just spreads the spicy compounds all around your mouth, often making it worse.

07:48How many of you think you've eaten of these in your life?

07:50Well, you know, when I was young, I could eat one a day.

07:53But at 91, you've got to go one a week.

07:55Yeah.

07:57This is the soul of Washington, D.C.

08:00Probably the soul of America.

08:07Secret sauce?

08:08Yes.

08:08I'm going to see if I can figure out what's in here.

08:10Spicy.

08:11You will never have to figure it out.

08:13It's a mayonnaise base.

08:17Is there a little sriracha in it?

08:19There's some garlic in it.

08:20No.

08:21No.

08:23I'm impressed.

08:24That's amazing.

08:26And maybe a little lemon juice?

08:29Well, okay.

08:30I won't guess anymore.

08:32You could just be like, no, you're wrong.

08:33You're wrong.

08:34You're wrong.

08:34You're a dead woman.

08:36That's pretty cool.

08:38I love cooking.

08:40I never make anything the same twice, because I'm in there just either mad scientist or a full-blown witch.

08:46Just throwing stuff in, boom, needs a little more of this.

08:50Wow.

08:51Dad, needs more garlic.

08:53That's pretty good.

08:54And then we're goats.

08:55And I grew up that way, too.

08:57My mom and dad, like, they fight over who gets to cook.

08:59They're both such amazing cooks.

09:01And they said, never missed a meal growing up.

09:02We didn't have a lot, but we always went with food.

09:05Ron, you know what?

09:09Miss Virginia.

09:10I have three boys.

09:11I know.

09:11I love boys to start with.

09:14And now we have you to love.

09:16That's so cool.

09:17Yes, ma'am.

09:17So amazing to meet you.

09:19Thank you so much.

09:21You are an angel, an absolute legend.

09:23After filling my belly with a half-smoke, warming my heart with Miss Virginia, and enjoying

09:33the warmth of D.C.'s locals, I ran back to my hotel to ice my wounds and to get some shut

09:43eye, where visions of half-smoke danced in my head.

09:47And when I woke up, I could only think of one thing, oohs and ahs.

09:53I'm from Sheryl's Ford, North Carolina, so I'm no stranger to soul food.

09:57And from what I hear, oohs and ahs is the real deal.

10:02What's now a D.C. institution originally started over 20 years ago as a no-frills, carry-out-only

10:08spot, specializing in Southern comfort classics that kept locals coming back again and again.

10:15Oh, are you watching me wrestle on your phone right now?

10:18Smash these guys.

10:19I'm going to smash oohs and ahs menu in a little bit.

10:23But I'm not a local.

10:25VIP.

10:26And I'm only here for one day.

10:28So I'm going to order everything on the menu.

10:31How are you doing today?

10:32My name is Q. Welcome to Oohs and Ahs.

10:34How can I help you?

10:34To taste everything they have to offer and determine which dish is the best of the best.

10:40It all sounds amazing.

10:43And today's my cheat meal day.

10:46All right.

10:46I'm going to go with everything on the menu.

10:57All right.

10:59That's a big order.

11:00All right.

11:00Let's do it.

11:01All right.

11:01Let's do it.

11:01I'm feeling hungry.

11:02It's time to feed the monster.

11:03I came to Washington, D.C. with the WWE to perform for over 12,000 fans.

11:17And I like to think I delivered a little smackdown before getting slammed in the Capital One Arena.

11:23But today's a new day, and I'm excited to try what's been billed as some of the best soul food on the planet.

11:34To see if that's true, I ordered everything on the menu.

11:38And now I'm going to head into the kitchen to meet the rock star chef that's cooking it all up for me.

11:44Hey, hey, hey.

11:45I'm Luber's chef Kia.

11:46Here she is.

11:47How are you, dear?

11:48I'm great.

11:48How are you?

11:49I'm doing awesome.

11:50Braun Strowman, so nice to meet you.

11:51Welcome to Oohs and Ahs, Braun.

11:52Oh, it's such an honor.

11:54What do we got here?

11:54I heard you're going to show me how these famous beef short ribs get prepared.

11:58That's exactly what I'm about to show you today.

12:00Let's get going.

12:00Let's go.

12:01All right.

12:01This is one of our most popular items right here.

12:04We cook them every day in-house.

12:05As you see, we get them in.

12:07Look at that.

12:07Nice.

12:08Look at the meat on that, too.

12:09Look at that.

12:09There ain't no skimp and short ribs.

12:11They come in here.

12:11You want the beef.

12:12You come to Oohs and Ahs.

12:13You come to Oohs and Ahs when you want the beef.

12:16Each piece is going to give you two bones.

12:18So a double bone cut.

12:20Double bone cut.

12:22Beautiful.

12:24You know, the meat connoisseur that I am.

12:26I really appreciate a nice marble texture in that beef.

12:30I don't pretend to be an expert on a whole lot of things outside the ring.

12:34But you don't get to be 355 pounds without knowing a little bit about food.

12:38Yeah.

12:39People are like, every once in a while, I'll eat me a fillet and stuff like that.

12:42But nah, we got to get that fat in there.

12:43And it wouldn't be soul food if it wasn't that way, right?

12:46It wouldn't be lots of butter, lots of salt, lots of soul.

12:50All the stuff good for your soul.

12:51There you go.

12:52The term soul food became popular in the 1960s during the civil rights movement.

12:57It put a point on the idea that food feeds not just the body, but the soul.

13:02We got some red hot sauce here.

13:04Ooh.

13:05Get that in there.

13:06Spicy, spicy.

13:07Yeah.

13:07And in soul food, every bite carries the weight of history.

13:11It's a reminder of how people turn survival into celebration, hardship into heritage, and

13:17simple ingredients into something nourishing.

13:20Not to mention delicious.

13:22This one right here, this is our house seasoning.

13:25House seasoning.

13:26That's the secret.

13:27That's the secret.

13:27That's the secret right there.

13:29I can definitely tell her some black pepper in that one.

13:31What is there?

13:32Maybe a little cumin in there.

13:34Mmm.

13:36Coriander.

13:37Mmm.

13:37Getting close.

13:38Getting close.

13:39All right.

13:40And then you know what we do with these?

13:42We just rub them down.

13:44Get all that seasoning worked into the meat.

13:46It's like a flavor hot tub.

13:49Sounds like he knows what he's talking about.

13:51When you get into these, what you're going to get is you're going to get a rich beef flavor

13:56with a little bit of a kick.

13:57That's so important for me, too.

13:59Like, a lot of times, like, you don't need to over-season the meat.

14:01When you're using a quality product, good beef, you want to taste that beef.

14:04I can't wait to try it.

14:04I can't wait for you to try it.

14:06Yes, ma'am.

14:07My pleasure.

14:13I have been absolutely blessed to travel the world with WWE.

14:16And my favorite thing to do in all the cities I've visited is to eat my way through them.

14:21Because you can't judge a city without tasting its food.

14:25And I've learned that you really can't judge a restaurant unless you've tried everything

14:29on the menu.

14:30Especially a spot like Ooze and Oz, where homestyle cooking is both a reflection of the chef

14:36and the city they're in.

14:38Hey.

14:38Look for Chef O.

14:39That's me.

14:40This place reminds me so much of the first job I ever had when I was a kid.

14:43I was 12 years old, bus tables at a restaurant almost identical to this.

14:47Indeed.

14:47I peeked over the menu before I came and I saw that beef short rib on there.

14:52Tender falling off the bone.

14:54Like, suck it right up.

14:56That's it?

14:57That's it?

14:58I also like to get a sense of what the regular's like.

15:01What'd you have, young lady?

15:02I had catfish nuggets.

15:03And the sweet potatoes.

15:04I love that meatloaf.

15:06Salmon.

15:07The salmon.

15:07And the cornbread.

15:08Sofos.

15:10Catfish and grits.

15:11Love it.

15:12Because ordering everything is easy.

15:14Oh my goodness.

15:16Tasting everything is a bit harder.

15:21Zooming on my mouth.

15:22It's watering.

15:24Salivations.

15:25But picking a favorite might be impossible.

15:28It all looks so good.

15:29I'm like, I'm getting goosebumps.

15:32I'm going to put this right here because you need to see this one.

15:34Look at the presentation on that.

15:36And that, my friend, is our roasted turkey wings.

15:39All right, trick question.

15:40How you go about eating that?

15:42Just grab and go.

15:44Take it right off the bone.

15:46Let's do it.

15:46Go for it.

15:47Oh, man.

15:48It's hot.

15:50Woo!

15:51Look at that.

15:52Look at that.

15:53Look at that.

15:56This is phenomenal.

15:58I know you know what to say.

16:00I want to eat.

16:00To really understand what oohs and aahs is all about, I've ordered everything on the menu.

16:09Today, that's about 18 items.

16:12The turkey wings are their most popular dish.

16:15I'm most excited to try the beef ribs, but locals love the meatloaf.

16:21The only way I'll be able to pick a favorite is to try them all.

16:26I came to Washington, D.C. to wrestle, but stayed to eat.

16:40I'm at the legendary soul food spot, oohs and aahs, and I've ordered everything on the menu.

16:47So far, I've tasted the most popular dish, the turkey wings.

16:50Woo!

16:51Look at that.

16:52Look at that.

16:53Which was definitely a showstopper.

16:55But I've still got one or two or a dozen more options to try before I can pick my favorite.

17:02Now, wrestling can be a struggle.

17:04Try as you might.

17:06Sometimes, you just can't get a decision.

17:08The words have left me for what these three are leading in the ring tonight.

17:13But trying to pick a favorite dish here might be even harder.

17:18Though, it's a lot more fun.

17:22Let's do work.

17:24Barbecued short rows.

17:25Like Chef Kia said, you get that beef taste.

17:32It's not overpowered with the sauce.

17:34The fat, everything is rendered down.

17:35The fibers in the beef is just so tender.

17:38Again, fall off the bone.

17:39Two out of two absolute home-run dishes.

17:44That's what you want in your mac and cheese.

17:48Look at that.

17:48Really nice texture on the whiny fish.

17:51Tartar sauce, I believe.

17:54Mmm.

17:54Ooh.

17:55That's different.

17:58It's like a kind of a hybrid mix between tartar sauce and tzatziki.

18:01I don't mean to eavesdrop, but I heard you just ordered the turkey wings.

18:06They did.

18:07God.

18:07I'm literally trying everything that they got on the menu right now, and I keep going back to the turkey wings.

18:13The wings, they wouldn't.

18:14I mean, honestly, probably the short ribs.

18:19The meatloaf's really good, too.

18:21It's already eavesdropped.

18:23You're fine.

18:25Look at that boneless, skinless chicken die.

18:27That's dirty.

18:29Dirty, dirty.

18:30Maple syrup on the waffle.

18:32Come on.

18:38Perfect take on an absolute soul food classic.

18:46Mmm.

18:47Feel like I need to go hug, chef.

18:49And as I'm making my way around trying to eat everything on the menu, you can really take the magnitude of how big their portions are, because I might have bitten off more than I could chew.

19:01Picking one favorite dish at a place like this is tougher than trying to put Jacob Fatu down and keep him down.

19:17Throw it in the towel.

19:19My eyes might have been just a little bit bigger than my stomach.

19:24Everything here is so good.

19:26It seems like every bite is better than the bite before it.

19:29Coming in, I had high expectations on everything, and all of it lived up to him, and then some.

19:36But there's one dish I keep coming back to that, despite all the amazing flavors I've tasted, I keep craving again and again.

19:45Honestly, my favorite...

19:47Um...

19:49...are the turkey wings.

19:53Turkey.

19:54Turkey, turkey, turkey, turkey.

19:55Hey, I just want y'all to know that you're appreciated, and you went to a really good cause.

20:02You're just adding more bricks to the meat castle.

20:05Thank you for your sacrifice.

20:08You're so sweet.

20:11Shakia, my belly's full.

20:14My heart's full, and my soul's happy.

20:17The food has been amazing.

20:19The hospitality may be even better.

20:21We'll see you down the road.

20:22Down the road.

20:23Washington, D.C. may be known as a political powerhouse of this country, but in my opinion, it's underrated food seen as the true champion.

20:36And even though I came to wrestle, I'll be coming back for the food.

20:41Come on.

20:43Because how could you not stop in for another half-smoke from Ben's Chili Bowl?

20:47And come on.

20:52On top of it being my favorite dish, that fall-off-the-bone turkey wing from Ooze and Oz is probably worth the flight back on its own.

21:01Overall, the D.C. food scene is a celebration of American grit and tradition.

21:05The D.C. food scene is a cooking.

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