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00:00Coming up on Everything on the Menu, super dogs for everybody.
00:10I'm in Chicago, Illinois to compete in a last man standing match.
00:14Most importantly, I'm here to eat.
00:16And dig my teeth in Chicago's finest.
00:19Whoa, I was not expecting that at all.
00:23And I do mean finest.
00:25I don't want this to end, I want this to stay in my mouth forever.
00:28Oh, my God.
00:32My name is Braun Strowman.
00:34I make a living wrestling for WWE.
00:36One, two, three, so big.
00:41If you can't tell, I like my carbs.
00:43It's time to feed the monster.
00:44It can be a tough job.
00:46The leg just imploded.
00:47But it has its perks, then I need a bigger table.
00:50Because when you're a monster like me, I know my way around the kitchen.
00:53I didn't get 350 pounds by accident.
00:56There's no better way to see a new town than to eat your way.
01:01Holy cow, this is good.
01:02Through it.
01:03Come on.
01:04From hidden neighborhood gems.
01:05What's something that I have to have?
01:07To legendary, world-renowned kitchens.
01:09I have goosebumps.
01:10This is beautiful.
01:11You can't fully appreciate a restaurant unless you try it all.
01:15I'm supposed to pick a favorite.
01:17And y'all ain't making that easy.
01:18That's why I order everything on the menu.
01:31Chicago is known as the Windy City.
01:33Famous for its stunning architecture, iconic ball fields, and world-class food scene.
01:42I came here for a last man standing match.
01:44Braun Strowman is here in sweet home Chicago.
01:49Tonight, I show them why they called me the monster when I buzzsaw him in this last man standing match.
01:55And I think it's fair to say, last night, I left it all in the ring.
01:59I cannot see either man staying down for the count.
02:03And outside the ring, too.
02:05Can you believe what we're witnessing in Chicago?
02:09But today's a new day.
02:11Yes, it is.
02:12And now, I'm putting Chicago's food scene to the test.
02:16From a Chicago dog institution, almost unchanged since 1948, to a three-Michelin-starred spot that continues to redefine fine dining with molecular gastronomy.
02:28If this city's got the guts to go toe-to-toe with my appetite, I say, ring the damn bell.
02:36Behind me is the world-famous super dog, slinging out the best dogs in the city since 1948.
02:49Everybody talks this place up.
02:50I got to get in here and see if it lives up to the hype.
02:53Hello, hello.
02:54I'm looking for Scott.
02:55Hiya.
02:56I'm Scott.
02:57Scott.
02:58Braun Strowman.
02:59Very nice to meet you, sir.
03:00Hi, Braun.
03:01Nice to meet you, too.
03:02So I hear this is the spot.
03:03This is the spot.
03:04For not hot dog here.
03:05Super dog's specially made to our recipe that my mom and dad designed 77 years ago.
03:1077 years ago.
03:111948.
03:12High school sweethearts Maury and Florence Berman opened Super dog over 77 years ago.
03:18And to this day, it's still a family-run joint.
03:22It's a place where carhops still run perfectly steamed dogs, crispy golden french fries, and top-tier milkshakes to your car.
03:30You've got the bright green relish, the spork peppers.
03:34It's a classic Chicago dog.
03:36But don't confuse it with a wiener dog or a red hot.
03:39A super dog is made exclusively with beef.
03:42I like that it's a thicker hot dog.
03:44They didn't invent the Chicago-style dog, but I dare say they perfected it.
03:47And it's what I'm so excited to try today.
03:51You must be Don.
03:52I am.
03:53How are you doing, sir?
03:54Braun Strowman.
03:55Very nice to meet you.
03:56Nice to meet you.
03:57I'm here to learn, and I'm here to eat.
03:58Most importantly, I'm here to eat.
03:59Come on again.
04:00Watch your dad here.
04:01Oh, yeah.
04:02Tiny quarters.
04:03Tiny guy.
04:04It wouldn't be a super dog without its tag-team partner, Super Fries.
04:10So I'm going backstage to see how they've been prepared for the last 70 years.
04:15So this is the Tater Cellar.
04:16Every sandwich that we serve comes with fries.
04:20So we go through...
04:22Tens of thousands of pounds of potatoes.
04:24Yeah, yes.
04:25Definitely.
04:26This was custom-made, probably early 60s.
04:28And the way that it works, take a peeled potato, drop it in.
04:34A little bit of a workout.
04:40So this is how you stay in shape.
04:42For the last 60 years, every french fry that customers consume
04:45has gone through this machine.
04:46Absolutely.
04:49You want to give it a try?
04:50Yeah, I would love to.
04:55That's a big one right there.
04:56Let's see if we can get in there.
04:57You don't want to go too big on those.
04:58I'm known for breaking things.
05:00I'm doing my best to be gentle.
05:01Here comes the Strowman Express!
05:04Oh, my!
05:05So you're the master spud splitter?
05:07Will you show me what a pro does?
05:09You're doing what you got, bud.
05:13This guy's the machine.
05:14Holy cow.
05:15Look at that.
05:16Look at this.
05:17Seven years he's been back here just hammering away on these taters.
05:21That's why he's jacked.
05:22Spud muscles.
05:23There you go.
05:24Yeah!
05:25Look, I'm not going to lie.
05:27Watching him work, me getting a little work in there, it's definitely ramped up my appetite.
05:32I think the next thing I got to do is get one of these super dogs.
05:36Make no mistake, using this old school potato slicer really works up an appetite.
05:41And man, after last night's match, I deserve a treat.
05:45Oh, my!
05:47Jacob Fatu may have turned me into a taco.
05:50Hip attack, shattered table taco.
05:53But here in Chicago, it's all about the super dogs.
05:57We're going to make a super dog.
05:59We're going to start with a steamed poppy seed bun.
06:02Steamed bun.
06:03Careful.
06:04Look at those bad boys.
06:06Grab one.
06:07Big old super dog right in there.
06:09Now we're going to make it with traditional Chicago toppings.
06:13Golden mustard first.
06:14Mustard first.
06:15And relish.
06:16How is that so great?
06:18That's a secret.
06:19We can't tell you that.
06:21And our onions.
06:24Put your pickle up on top.
06:25Big kosher pickle.
06:29Okay, now the easy part.
06:31Take the box, scoop a few fries in there.
06:35There you go.
06:36Bam.
06:37And then, just for a little added spice, hot sport peppers.
06:41All right.
06:42So let's get a couple of these spicy boys in there with it.
06:45Boom.
06:46There you go.
06:47This is a hard bar.
06:48Let's go do the easy bar.
06:49Yeah, what's that?
06:50Stuffing it in my mouth.
06:51Yeah, let's go do that.
06:52Talking food, watching food, making food.
06:54It's time to eat some food.
06:56If I can fit out of here, partner me.
06:58Big guy in a little kitchen.
07:05Super Dog has been here since 1948.
07:07That's over 75 years making a name for themselves
07:10as having some of the best Chicago dogs in a city
07:14that's world famous for them.
07:16And even though last night felt like my own 75-year saga
07:19at times, I can't imagine what it takes for a restaurant
07:22like this to be successful for that long.
07:25But I'm dying to taste it and find out.
07:28Strawberry malt.
07:29Strawberry malt.
07:31And your super dog.
07:32Awesome.
07:33Everything with peppers.
07:34Thank you, sir.
07:35Our pleasure.
07:36All right, I'm going in for the fries first.
07:38Mm.
07:39Oh, man.
07:40Mm-hmm.
07:41I love fresh, wrinkle-cut fries.
07:43These bad boys are cooked absolutely perfect.
07:45The little ridges in there add so much extra crisp to it.
07:48Just a little hint of salt on it.
07:50This is textbook french fries, how they're supposed to be done.
07:57Y'all thought I was thick?
07:58Oh.
07:59Hang on a minute.
08:00Just let me enjoy this for a second, and I'll tell you about it.
08:05Oh, man.
08:06Growing in Wisconsin about an hour and a half from here
08:08is where my family's from.
08:09Having these as a kid right there,
08:11it just literally just took me back on a memory lane.
08:15The consistency, the texture, that malt in there,
08:17it's an absolute Midwest staple.
08:19We're sitting in a piece of American history.
08:23Now let's get it here to this dog.
08:25Mmm.
08:31First thing you get is just that fresh steamed bun.
08:34The poppy seeds get the nice little crisp in it.
08:36You get that nice snap on the casing on it.
08:38Big explosion of salt.
08:39It's extra meaty.
08:40Nice spices into it.
08:42The super neon green Incredible Hulk relish.
08:45Man, this is literally the heart of Chicago.
08:48It lives up to the hype.
08:50It's not a hot dog.
08:51It's a super dog.
08:52It's delicious.
08:55The only thing I'm disappointed about
09:00is it just went down too fast.
09:06Chicago may be known as the second city,
09:08but it's iconically perfected, uniquely loaded super dog
09:12is second to none.
09:14But I'm not done with Chicago.
09:16I'm just getting started.
09:18I've got a dinner reservation
09:20that I've been excited about for weeks.
09:22It would take a lot more than being driven through a table
09:25by Jacob Fatu to miss it.
09:28Behind me is the world champion when it comes to fine dining.
09:33The three-star Michelin restaurant, Alinea.
09:37Alinea is more than just food.
09:39It's about the experience.
09:41It doesn't get any better than this.
09:43I am jacked up.
09:44You see, I put something nice on.
09:46I don't dress up very often.
09:47But when you're coming to eat at royalty,
09:49you want to look your best.
09:50It's time to get in there.
09:51And by golly, I can't wait to order everything on the menu.
09:57To some, Alinea is the best restaurant in the country.
10:01To others, it's the best restaurant in the world.
10:04But what's undeniable is that for 20 years straight,
10:08they have continually found a way to reinvent the experience
10:12of eating.
10:13Alinea is known for its multi-sensory tasting menus,
10:17where the meal is as much about theater
10:19as it is about the flavor.
10:21And tonight, my reservation is for the best seat in the house,
10:25inside their kitchen.
10:27Wow, wow.
10:29With a pre-planned menu.
10:31Welcome in.
10:32Thank you, sir.
10:33Because at a place like this,
10:34you can't order everything on the menu.
10:37They order it all for you.
10:39First time dining here for you?
10:41It is.
10:42I feel like I need to have the whole experience.
10:44Beautiful.
10:45I brought my pinky.
10:47Some people, like me,
10:49might feel a bit uncertain walking
10:51into a fine dining establishment.
10:53Unsure of the rules, what to expect,
10:56how to act, hell, which fork to use.
10:59It's like I don't even know what to do with my hands.
11:01But at Alinea, that uncertainty is the point.
11:05Nobody knows what to expect.
11:07Trying to guess what's going on, but I have no idea.
11:11And that's what makes this exciting.
11:13They want it that way.
11:14They've designed it intentionally to keep you off balance,
11:17to surprise you, to challenge what you think of as dining.
11:21I'm following your directions.
11:22Please guide me, sir.
11:24They want you out of your comfort zone,
11:26because Alinea isn't just a restaurant, it's an experience.
11:33I was not expecting that at all.
11:36I came to Chicago to battle it out in a last man standing match.
11:43And while I didn't get the results I was hoping for,
11:46I do feel like it was a match for the ages.
11:49What a clash of the titans here on SmackDown.
11:53So to celebrate, I traded in my wrestling gear for a blazer in my finest boots
11:58to splurge at the three-star Michelin-rated restaurant, Alinea.
12:03It's known just as much for its performative presentation as its food.
12:07At a place like this, trying everything on the menu means way more than just eating it.
12:14I've been told eating here can be life-changing.
12:17Sounds like a bold claim, but hey, I'll try anything once or twice.
12:23Chef, what are we working on right now?
12:25This is a fig compote that we've just flambéed with some beautiful apple brandy.
12:31Mmm.
12:32Cheers.
12:33Thank you, sir.
12:34Mix it into the roasted figs here.
12:36Some toasted walnuts, as well as hen-of-the-woods mushrooms.
12:40Gonna add to that a very rich, warm broth
12:43made with the same hen-of-the-woods mushrooms mixed with some dried chanterelles.
12:46Ooh, chanterelle mushrooms.
12:51Oh, and walnuts in it, too.
12:53Mmm.
12:54That's a very, very tasty soup.
12:57The mushrooms are so unbelievably aromatic.
13:01It's just delightful on the taste buds.
13:04Unbelievable.
13:05So far, wow, this is very special.
13:12What I'm quickly realizing is that to understand a place like Alinea, you have to experience it.
13:20It's not just a meal.
13:21Every moment is perfectly choreographed.
13:24Each dish unfolds in steps and layers with deliberate purpose.
13:29It's a story intentionally communicated through food.
13:33Each course surprises you with a completely new flavor.
13:37An unexpected new presentation.
13:39Somehow simultaneously building off the last dish while leading you into the next.
13:44I feel extremely fortunate to be here and to try everything they have to offer.
13:49Today, that's about 12 different dishes.
13:52Picking a favorite here won't be easy, but will be fun.
13:58On the pedestal here is a filet of arctic char.
14:02We've marinated the fish in bourbon barrel-aged maple syrup for three days before pan-searing it.
14:08It's drizzled with some barrel-aged sherry vinegar to add some acidity.
14:13Oh, man.
14:14The skin on the top is potato chip crispy.
14:18And then to follow it up with this chardonnay, holy cow.
14:21It's literally a royal rumble of flavors in your mouth.
14:25Part two of the dish.
14:26I'm gonna ask you to pick up the pedestal and flip it upside down.
14:30Suspended underneath the pedestal is the row of the char you just had.
14:34The row tucked underneath, held in place by a clear savory gelatin, are delicious.
14:40But what really hits me is the element of surprise.
14:43So outside the box, I was not expecting there to be another dish hidden.
14:47My mind is blown.
14:49So it's, like, so exciting.
14:51It's just like, ooh, what's coming next?
14:59I don't know what else to say other than wow.
15:01I just said the last thing that it was my favorite.
15:03I think the bone marrow just moved into my favorite.
15:06Wow.
15:07Wow.
15:08This is the most time and temperature sensitive dish of the night.
15:12It's called hot potato, cold potato.
15:14I ask you to pick up this bowl with your left hand, with your right hand.
15:19All right.
15:20Pull the pin down and out.
15:21And now you shoot the whole thing back like an oyster.
15:26Perfect.
15:29Oh, wow.
15:30And it's paired with the wine, correct?
15:31Absolutely.
15:32All right, I have a new favorite.
15:39It's cold, but then it's hot.
15:42And then the truffle on the backside.
15:44This is just mind-blowing.
15:45Awesome.
15:46They constantly keep you on your toes guessing what's going to be next.
15:51One thing after another, just everything's so different, but so amazing at the same time.
15:56This is called the black truffle explosion.
15:59There is a liquid black truffle broth inside of this raviolo pasta.
16:03It is imperative.
16:04You take this all in one bite.
16:06Make sure your lips are sealed before you bite down.
16:08It is going to explode.
16:12Look, I'm 355 pounds.
16:14I love to eat, and I do it a lot, but I can sincerely say I've never had an experience like this.
16:21I don't want this to end.
16:23I want this to stay in my mouth forever.
16:25Oh, my God.
16:27The flavors are so complex, but balanced so perfectly.
16:31It's just one bite, but it's one bite of perfection.
16:34I want a bowl of 40 of those.
16:37This is going to be damn near impossible to make up my mind of what I think the best is.
16:43Everything just keeps getting better and better and better.
16:46Australian Wagyu beef was braised for 24 hours in soy sauce and mirin mixed with some ginger,
16:53sesame, and scallions.
16:54Short rib is one of my favorite cuts of beef.
17:05I'm literally at a loss of words.
17:07I do not know how to describe this other than it is absolutely amazing.
17:13I came to Chicago for a Last Man Standing match.
17:18Ron Strowman is here.
17:20Title match at WrestleMania on the line.
17:22Here's the thing about Last Man Standing matches.
17:25They're long.
17:26They're brutal.
17:27They're relentless.
17:29You've got to have your best stuff.
17:31The stakes are high, and one slip up could cost you the match.
17:35Right through the table.
17:36I imagine that's how it must feel to be a chef at Alenia.
17:40Each dish has to be perfect, surprising, and delicious.
17:44No slip ups allowed.
17:46But they've done it and continue to do it.
17:49Alenia has maintained a three star status for going on 15 straight years.
17:54This is a place I've been dying to try, and so far has not disappointed.
17:59Every dish tells a different story with your taste buds.
18:03But could it get any sweeter?
18:05Whoa.
18:18Not only are you feeding people's bellies, but you're feeding them souls.
18:21Beautiful artwork.
18:22I like it.
18:23It's a plate without limits.
18:28Wow.
18:31All right, talk dirty to me.
18:35The three sauces, lemon, orange, and the darkest one is a mixture of chocolate, Buddha's hand, and a little bit of black licorice as well.
18:44The meringue broken at the very end is filled with lemon cookies and licorice candies.
18:50This is the main event.
18:52I don't even want to touch it.
18:53It's so pretty.
18:54Let's give the people what they want.
18:56Let's get the biceps out for the dessert.
18:59You know, let's see.
19:00Oh, that's beautiful.
19:09Try the bonbon.
19:13Man, that's freaking awesome.
19:16So delicate, too.
19:17That's really the fun thing about it.
19:19It takes me a second to step outside the box and enjoy being delicate.
19:23In my profession, if you're delicate, you ain't gonna last very long.
19:28The pig poop.
19:31It has been the absolute most insane dining experience I've ever had in my entire life.
19:36And you understand why this restaurant has been voted number one in the world.
19:41Why?
19:42It's one of ten Michelin three-star restaurants in the United States.
19:45They do everything the absolute best.
19:49Every time we do this show, I'm supposed to pick my favorite from start to finish.
19:54Everything was so amazing.
19:56It would be a disservice to this restaurant to pick one dish to be the favorite.
20:00This isn't designed to be a one-dish favorite restaurant.
20:03This is designed to be a favorite experience.
20:06And damn it, man, if it wasn't the most amazing experience that I've had a dining period anywhere on this earth,
20:12and you wanna know what my favorite was?
20:15Everything on the menu.
20:19Chicago is known as the Windy City.
20:22And in my opinion, its top-tier food scene is a breath of fresh air.
20:27Whether it's a mouth-watering super dog from a historic drive-in or a VIP table at Alinea,
20:33where its cutting-edge innovation and food artistry stuns your senses,
20:37it's a great city with great food.
20:40And while I've made enough memories in one weekend here to last a lifetime,
20:44that doesn't mean I'm not coming back soon to make even more.
20:51One final treat to finish things off.
20:53The string is dried apple leather.
20:55The balloon is green apple taffy.
20:58Bring the balloon down, give it a kiss near the top,
21:00and inhale as much of that helium as you'd like.
21:03Well, I just wanna thank everybody for watching everything on the menu.
21:08It's been unbelievable here at Alinea.
21:10Man, what an experience.
21:12And I'm lightheaded.
21:13What a hit of helium.
21:16What a fun way to end the dinner.
21:18Wow.
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