Everything on the Menu with Braun Strowman - Season 1 Episode 05- Best in the World
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00:00Coming up on Everything on the Menu, super dogs for everybody.
00:05I'm in Chicago, Illinois, to compete in a last man standing match.
00:10Most importantly, I'm here to eat.
00:11And dig my teeth into Chicago's finest.
00:14Whoa, I was not expecting that at all.
00:18And I do mean finest.
00:20I don't want this to end.
00:21I want this to stay in my mouth forever.
00:23Oh, my God.
00:27My name is Braun Strowman.
00:29I make a living wrestling for WWE.
00:36If you can't tell, I like my carbs.
00:38It's time to feed the monster.
00:40It can be a tough job.
00:42But it has its perks.
00:44Gonna need a bigger table.
00:45Because when you're a monster like me, I know my way around to kissing.
00:49I didn't get 350 pounds by accident.
00:51There's no better way to see a new town than to eat your wild weight.
00:56Holy cow, this is good.
00:58Screw it.
00:59Come on.
01:00From hidden neighborhood gems.
01:01What's something that I have to have?
01:03To legendary, world-renowned kitchens.
01:05I have goosebumps.
01:06This is beautiful.
01:07You can't fully appreciate a restaurant unless you try it all.
01:10I'm supposed to pick a favorite, and y'all ain't making that easy.
01:14That's why I order everything on the menu.
01:26Chicago is known as the Windy City.
01:29Famous for its stunning architecture, iconic ball fields, and world-class food scene.
01:34I came here for a last man standing match.
01:39Braun Strowman is here in sweet home Chicago.
01:44Tonight, I show them why they called me the monster when I buzzsaw him in this last man standing match.
01:50And I think it's fair to say, last night, I left it all in the ring.
01:55I cannot see either man staying down for the count.
01:59And outside the ring, too.
02:01Can you believe what we're witnessing in Chicago?
02:04Chicago!
02:05But today's a new day.
02:06Yes, it is.
02:07And now, I'm putting Chicago's food scene to the test.
02:11From a Chicago dog institution, almost unchanged since 1948,
02:16to a three-Michelin-starred spot that continues to redefine fine dining with molecular gastronomy.
02:24If this city's got the guts to go toe-to-toe with my appetite, I say, ring the damn bell.
02:34Behind me is the world-famous super dog, slinging out the best dogs in the city since 1948.
02:44Everybody talks this place up.
02:46I got to get in here and see if it lives up to the hype.
02:50Hello, hello.
02:51I'm looking for Scott.
02:52Hiya, Scott.
02:53Scott, Braun Strowman.
02:54Very nice to meet you, sir.
02:55Hi, Braun. Nice to meet you, too.
02:56So I hear this is the spot.
02:57This is the spot.
02:58For not hot dog here.
02:59That's right.
03:00We are super dogs.
03:01Especially made to our recipe that my mom and dad designed 77 years ago.
03:0577 years ago.
03:071948.
03:08High school sweethearts Maury and Florence Berman opened Super Dog over 77 years ago.
03:14And to this day, it's still a family-run joint.
03:18It's a place where carhops still run perfectly steamed dogs, crispy golden french fries, and
03:24top-tier milkshakes to your car.
03:26You've got the bright green relish, the sport peppers.
03:29It's a classic Chicago dog.
03:31But don't confuse it with a wiener dog or a red hot.
03:34A super dog is made exclusively with beef.
03:37I like that it's a thicker hot dog.
03:39They didn't invent the Chicago-style dog, but I dare say they perfected it.
03:42And it's what I'm so excited to try today.
03:47You must be Don.
03:48I am.
03:49How are you doing, sir?
03:50Braun Strowman. Very nice to meet you.
03:51Nice to meet you.
03:52I'm here to learn and I'm here to eat.
03:53Most importantly, I'm here to eat.
03:55Come on in.
03:56Watch it down here.
03:57Oh yeah, tight quarters.
03:58You're a tiny guy.
04:00It wouldn't be a super dog without its tag-team partner, Super Fries.
04:05So I'm going backstage to see how they've been prepared for the last 70 years.
04:10So this is the Tater Cellar.
04:12Every sandwich that we serve comes with fries.
04:16So we go through...
04:18Tens of thousands of pounds of potatoes.
04:20Yes, definitely.
04:21This was custom made, probably early 60s.
04:24And the way that it works, take a peeled potato, drop it in.
04:30A little bit of a workout.
04:35So this is how you stay in shape.
04:38For the last 60 years, every french fry that the customers consume has gone through this machine.
04:42Absolutely.
04:45Do you want to give it a try?
04:46Yeah, I would love to.
04:50That's a big one right there.
04:52You don't want to go too big on those.
04:54I'm known for breaking things.
04:55I'm doing my best to be gentle.
04:57Here comes the Strowman Express!
04:59Oh my!
05:01So you're the master spud splitter?
05:03Will you show me what a pro does?
05:04Show him what you got, bud.
05:09This guy is a machine!
05:12Holy cow!
05:13Look at this!
05:14Seven years he's been back here just hammering away on these taters.
05:17That's why he's jacked.
05:19Spud muscles!
05:20There you go!
05:21Yeah!
05:24Look, I'm not going to lie.
05:25Watching him work, me getting a little work in there, it's definitely ramped up my appetite.
05:29I think the next thing I got to do is get one of these super dogs.
05:32Make no mistake, using this old school potato slicer really works up an appetite.
05:38And man, after last night's match, I deserve a treat.
05:41Oh my!
05:42Jacob Fatu may have turned me into a taco.
05:46Hip attack!
05:47Shattered table taco!
05:49But, here in Chicago, it's all about the super dogs.
05:53We're going to make a super dog.
05:55We're going to start with a steamed poppy seed bun.
05:58Steamed bun!
05:59Careful.
06:00Look at those bad boys.
06:02Grab one.
06:03Big old super dog right in there.
06:05Now we're going to make it with traditional Chicago toppings.
06:09Golden mustard first.
06:10Mustard first.
06:11Then relish.
06:12How is that so great?
06:14Nah, it's a secret.
06:15We can't stop it, yeah.
06:17Then our onions.
06:20Put your pickle up on top.
06:21Big, kosher pickle.
06:24Okay, now the easy part.
06:26Take the box, scoop a few fries in there.
06:29There you go.
06:31Bam.
06:32And then, just for a little added spice, hot sport peppers.
06:36All right.
06:37So let's get a couple of these spicy boys in there with it.
06:40Boom.
06:41There you go.
06:42This is the hard bar.
06:43Let's go do the easy bar.
06:44Yeah, what's that?
06:45Stuffing it in my mouth.
06:46Yeah, let's go do that.
06:47Talking food, watching food, making food.
06:50It's time to eat some food.
06:51If I can fit out of here, pardon me.
06:53Big guy in a little kitchen.
07:00Superdog has been here since 1948.
07:03That's over 75 years making a name for themselves as having some of the best Chicago dogs in a city that's world famous for them.
07:11And even though last night felt like my own 75-year saga at times, I can't imagine what it takes for a restaurant like this to be successful for that long.
07:20But I'm dying to taste it and find out.
07:23Strawberry malt.
07:24Strawberry malt.
07:25And your superdog.
07:27Awesome.
07:28Everything with peppers.
07:29Thank you, sir.
07:30Our pleasure.
07:31All right, I'm going in for the fries first.
07:35Oh, man.
07:36Mm-hmm.
07:37I love fresh, wrinkle-cut fries.
07:39This bad motion cooked absolutely perfect.
07:41The little ridges in there add so much extra crisp to it.
07:44Just a little hint of salt on it.
07:46This is textbook french fries, how they're supposed to be done.
07:52Y'all thought I was thick?
07:54Oh.
07:55Hang on a minute.
07:56Just let me enjoy this for a second and I'll tell you about it.
08:01Oh, man.
08:02Growing in Wisconsin about an hour and a half from here is where my family's from.
08:05Having these as a kid right there, it just literally just took me back on a memory lane.
08:11The consistency, the texture, that malt in there, it's an absolute Midwest staple.
08:14We're sitting in a piece of American history.
08:19Now let's get in here to this dog.
08:27First thing you get is just that fresh steamed bun.
08:29The poppy seeds get a nice little crisp in it.
08:32You get that nice snap on the casing on it.
08:34Big explosion of salt.
08:35It's extra meaty.
08:36Nice spices into it.
08:38The super neon green Incredible Hulk relish.
08:41Man, this is literally the heart of Chicago.
08:43It lives up to the hype.
08:46It's not a hot dog.
08:47It's a super dog.
08:48It's delicious.
08:55The only thing I'm disappointed about is it just went down too fast.
08:59Chicago may be known as the second city, but it's iconically perfected, uniquely loaded super dog is second to none.
09:10But I'm not done with Chicago.
09:12I'm just getting started.
09:14I've got a dinner reservation that I've been excited about for weeks.
09:17It would take a lot more than being driven through a table by Jacob Fatu to miss it.
09:24Behind me is the world champion when it comes to fine dining.
09:29The three-star Michelin restaurant, Alinea.
09:31Alinea.
09:33Alinea is more than just food.
09:35It's about the experience.
09:37It doesn't get any better than this.
09:39I am jacked up.
09:40You see, I put something nice on.
09:42I don't dress up very often.
09:43But when you're coming to eat at royalty, you want to look your best.
09:46It's time to get in there.
09:47And by golly, I can't wait to order everything on the menu.
09:52To some, Alinea is the best restaurant in the country.
09:57To others, it's the best restaurant in the world.
09:59But what's undeniable is that for 20 years straight, they have continually found a way to reinvent the experience of eating.
10:09Alinea is known for its multi-sensory tasting menus, where the meal is as much about theater as it is about the flavor.
10:17And tonight, my reservation is for the best seat in the house, inside their kitchen.
10:24Wow, wow.
10:26With a pre-planned menu.
10:28Welcome in.
10:30Because at a place like this, you can't order everything on the menu.
10:33They order it all for you.
10:36First time dining here for you?
10:37It is.
10:38I feel like I need to have the whole experience.
10:40Beautiful.
10:41I brought my pinky.
10:43Some people, like me, might feel a bit uncertain walking into a fine dining establishment.
10:50Unsure of the rules, what to expect, how to act, hell, which fork to use.
10:56It's like I don't even know what to do with my hands.
10:57But in Alinea, that uncertainty is the point.
11:01Nobody knows what to expect.
11:02Trying to guess what's going on, but I have no idea.
11:06And that's what makes this exciting.
11:08They want it that way.
11:09They've designed it intentionally to keep you off balance, to surprise you, to challenge what you think of as dining.
11:17I'm following your directions.
11:18Please guide me, sir.
11:19They want you out of your comfort zone, because Alinea isn't just a restaurant, it's an experience.
11:29I was not expecting that at all.
11:32I came to Chicago to battle it out in a last man standing match.
11:40And while I didn't get the results I was hoping for, I do feel like it was a match for the ages.
11:45What a clash of the titans here on SmackDown.
11:49So to celebrate, I traded in my wrestling gear for a blazer in my finest boots to splurge at the three-star Michelin-rated restaurant, Alinea.
11:59It's known just as much for its performative presentation as its food.
12:03At a place like this, trying everything on the menu means way more than just eating it.
12:10I've been told eating here can be life-changing.
12:13Sounds like a bold claim.
12:15But hey, I'll try anything once.
12:18Or twice.
12:19Chef, what are we working on right now?
12:21This is a fig compote that we've just flambéed with some beautiful apple brandy.
12:28Cheers.
12:29Thank you, sir.
12:30Mixed into the roasted figs here, some toasted walnuts, as well as hen-of-the-woods mushrooms.
12:36Gonna add to that a very rich, warm broth made with the same hen-of-the-woods mushrooms mixed with some dried chanterelles.
12:42Ooh, chanterelle mushrooms.
12:47Walnuts in it, too.
12:50That's a very, very tasty soup.
12:54The mushrooms are so unbelievably aromatic.
12:57It's just delightful on the taste buds.
13:00Unbelievable.
13:04So far, wow.
13:05This is very special.
13:08What I'm quickly realizing is that to understand a place like Alinea, you have to experience it.
13:16It's not just a meal.
13:17Every moment is perfectly choreographed.
13:20Each dish unfolds in steps and layers with deliberate purpose.
13:25It's a story intentionally communicated through food.
13:29Each course surprises you with a completely new flavor, an unexpected new presentation, somehow simultaneously building off the last dish while leading you into the next.
13:40I feel extremely fortunate to be here and to try everything they have to offer.
13:46Today, that's about 12 different dishes.
13:48Picking a favorite here won't be easy, but will be fun.
13:54On the pedestal here is a filet of Arctic char.
13:58We marinated the fish in bourbon barrel-aged maple syrup for three days before pan-searing it.
14:04It's drizzled with some barrel-aged sherry vinegar to add some acidity.
14:09Oh, man.
14:11The skin on the top is potato chip crispy.
14:14And then to follow it up with this Chardonnay, holy cow.
14:18It's literally a royal realm of flavors in your mouth.
14:21Part two of the dish.
14:22I'm going to ask you to pick up the pedestal and flip it upside down.
14:27Suspended underneath the pedestal is the row of the char you just had.
14:31The row tucked underneath, held in place by a clear, savory gelatin, are delicious.
14:35But what really hits me is the element of surprise.
14:39So outside the box, I was not expecting there to be another dish hidden.
14:42My mind is blown.
14:45So it's like so exciting.
14:46It's just like, ooh, what's coming next?
14:52Ooh.
14:54I don't know what else to say other than wow.
14:56I just said the last thing that it was my favorite.
14:58I think the bone marrow just moved into my favorite.
15:01Wow.
15:03Wow.
15:04This is the most time and temperature sensitive dish of the night.
15:08It's called hot potato, cold potato.
15:11I ask you to pick up this bowl with your left hand, with your right hand.
15:15All right.
15:16Pull the pin down and out.
15:17And now you shoot the whole thing back like an oyster.
15:22Perfect.
15:25Oh, wow.
15:26And it's paired with the wine, correct?
15:27Absolutely.
15:28All right, I have a new favorite.
15:29It's cold, but then it's hot.
15:30And then the truffle on the backside.
15:31This is just mind blowing.
15:32Awesome.
15:33They constantly keep you on your toes guessing what's going to be next.
15:34One thing after another.
15:35Just everything's so different, but so amazing at the same time.
15:40This is called the black truffle explosion.
15:41There is a liquid black truffle broth inside of this raviolo pasta.
15:46It is imperative.
15:47You take this all in one bite.
15:48Make sure your lips are sealed before you bite down.
15:49It is going to explode.
15:53Look, I'm 355 pounds.
15:54I love to eat, and I do it a lot.
15:55But I can sincerely say I've never had an experience like this.
16:00I don't want this to end.
16:01I want this to stay in my mouth forever.
16:02Oh my God.
16:03I've got a lot of money.
16:04Oh my God.
16:05This is just like the red pepper.
16:06I want to stay in my mouth forever.
16:08Oh my God.
16:09Oh my God.
16:10This is called the black truffle explosion.
16:11Look, the black truffle explosion.
16:13There is a liquid black truffle broth inside of this raviolo pasta.
16:16It is imperative.
16:17You take this all in one bite.
16:18Make sure your lips are sealed before you bite down.
16:20It is going to explode.
16:21Look, I'm 355 pounds.
16:22I love to eat and I do it a lot.
16:23The flavors are so complex, but balanced so perfectly.
16:26It's just one bite, but it's one bite of perfection.
16:30I want a bowl of 40 of those.
16:33This is going to be damn near impossible to make up my mind of what I think the best is.
16:38Everything just keeps getting better and better and better.
16:42Australian Wagyu beef was braised for 24 hours in soy sauce and mirin,
16:47mixed with some ginger, sesame, and scallion.
16:49Short rib is one of my favorite cuts of beef.
16:53I'm literally at a loss of words.
17:02I do not know how to describe this other than it is absolutely amazing.
17:11I came to Chicago for a last man standing match.
17:14Rod Strowman is here.
17:16Title match at WrestleMania on the line.
17:18Here's the thing about last man standing matches.
17:21They're long, they're brutal, they're relentless.
17:25You've got to have your best stuff.
17:27The stakes are high, and one slip-up could cost you the match.
17:31Right through the table!
17:33I imagine that's how it must feel to be a chef at Alenia.
17:36Each dish has to be perfect, surprising, and delicious.
17:40No slip-ups allowed.
17:42But they've done it and continue to do it.
17:44Alenia has maintained a three-star status for going on 15 straight years.
17:51This is a place I've been dying to try, and so far has not disappointed.
17:55Every dish tells a different story with your taste buds.
17:59But could it get any sweeter?
18:01Not only are you feeding people's bellies, but you're feeding their soul in this beautiful artwork.
18:18I like it.
18:18It's a plate without limits.
18:26Wow.
18:27All right, talk dirty, Jimmy.
18:29The 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.
18:39The meringue broken at the very end is filled with lemon cookies and licorice candies.
18:45This is the main event.
18:47I don't even want to touch it, it's so pretty.
18:50Let's give the people what they want.
18:52Let's get the biceps out for the dessert, you know, let's see, you know, honey.
18:59Oh, that's beautiful.
19:05Try the bonbon.
19:08Man, that's freaking awesome.
19:11So delicate, too.
19:12That's really the fun thing about it.
19:14It takes me a second to step outside the box and enjoy being delicate, because in my profession, if you're delicate, you ain't gonna last very long.
19:22It has been the absolute most insane dining experience I've ever had in my entire life.
19:32And you understand why this restaurant has been voted number one in the world.
19:36Why?
19:37It's one of ten Michelin three-star restaurants in the United States.
19:40They do everything the absolute best.
19:43Every time we do this show, I'm supposed to pick my favorite from start to finish.
19:50Everything was so amazing.
19:52It would be a disservice to this restaurant to pick one dish to be the favorite.
19:56This isn't designed to be a one-dish favorite restaurant.
19:59This is designed to be a favorite experience.
20:01And damn it, man, if it wasn't the most amazing experience that I've had, a dining period, anywhere on this earth, then you want to know what my favorite was?
20:11Everything on the menu.
20:16Chicago is known as the Windy City.
20:18And in my opinion, its top-tier food scene is a breath of fresh air.
20:22Whether it's a mouth-watering super dog from a historic drive-in or a VIP table at Alinea, where its cutting-edge innovation and food artistry stuns your senses, it's a great city with great food.
20:36And while I've made enough memories in one weekend here to last a lifetime, that doesn't mean I'm not coming back soon to make even more.
20:47One final treat to finish things off.
20:48The string is dried apple leather.
20:51The balloon is green apple taffy.
20:54Bring the balloon down, give it a kiss near the top, and inhale as much of that helium as you'd like.
21:00Well, I just want to thank everybody for watching everything on the menu.
21:04It's been unbelievable here at Alinea.
21:06Man, what an experience.
21:08And I'm lightheaded.
21:09What a hit of helium.
21:12What a fun way to end the dinner.
21:14Wow.
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