Everything on the Menu with Braun Strowman - Season 1 Episode 05- Best in the World
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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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, but 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.
16:03This is my fucking mouth.
16:04This is what you're doing.
16:05This is called the black truffle explosion.
16:06This is called the black truffle explosion.
16:07There is a liquid black truffle broth inside of this raviolo pasta.
16:08It is imperative.
16:09This is a liquid black truffle broth inside of this raviolo pasta.
16:10It is imperative.
16:11You take this all in one bite.
16:12Make sure your lips are sealed before you bite down.
16:13It is going to explode.
16:14Look, I'm 355 pounds.
16:15I love to eat, and I do it a lot.
16:16like this I don't want this to end I want this to stay in my mouth forever oh
16:21my god the flavors are so complex but balanced so perfectly it's just one bite
16:28but it's one bite of perfection I want a bowl of 40 of those this is going to be
16:35damn near impossible to make up my mind of what I think the best is everything
16:39just keeps getting better and better and better Australian Wagyu beef was
16:43braised for 24 hours in soy sauce and mirin mixed with some ginger sesame and
16:49scallions short rib is one of my favorite cuts of beef
17:00I'm literally at a loss of words I do not know how to describe this other than it
17:04is absolutely amazing
17:08I came to Chicago for a last man standing match Ron Stroman is here title match at
17:17WrestleMania on the line here's the thing about last man standing matches they're long
17:22they're brutal they're relentless you've got to have your best stuff the stakes are high
17:28and one slip up could cost you the match right through the table I imagine that's how it must
17:34feel to be a chef at Alenia each dish has to be perfect surprising and delicious no slip-ups allowed
17:41but they've done it and continue to do it Alenia has maintained a three-star status for going on 15
17:49straight years this is a place I've been dying to try and so far has not disappointed every dish tells a
17:56different story with your taste buds but could it get any sweeter
18:01not only you're feeding people's bellies but you're feeding them so beautiful artwork I like it
18:18it's a plate without limits
18:25wow
18:26all right talk dirty to me
18:30the 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
18:38the meringue broken at the very end is filled with lemon cookies and licorice candies
18:44this is the main event I don't even want to touch it it's so pretty
18:48let's give the people what they want let's get the biceps out for the dessert you know let's see
18:54oh that's beautiful try the bonbon man that's freaking awesome so delicate too that's really the fun thing about it 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
19:22the big boot
19:25it has been the absolute most insane dining experience I've ever had in my entire life and you understand why this restaurant has been voted number one in the world why it's one of 10 Michelin three-star restaurants in the United States they do everything the absolute best
19:43every time we do this show I'm supposed to pick my favorite from start to finish everything was so amazing it would be a disservice to this restaurant to pick one dish to be the favorite this isn't designed to be a one dish favorite restaurant this is designed to be a favorite experience and damn it man if it wasn't the most amazing experience that I've had a dining period anywhere on this earth and you want to know what my favorite was
20:09everything on the menu
20:12Chicago is known as the windy city and in my opinion it's top tier food scene is a breath of fresh air whether it's a mouth-watering super dog from a historic drive-in or a VIP table at Alinea where it's cutting-edge innovation and food artistry stuns your senses it's a great city with great food and while I made enough memories in one weekend here to last a lifetime that doesn't mean I'm not coming back soon
20:15to make even more
20:45one final treat to finish things off the string is dried apple leather the balloon is green apple taffy bring the balloon down give it a kiss near the top and inhale as much of that helium as you'd like
20:58well I just want to thank everybody for watching everything on the menu it's been unbelievable here at Alinea man what an experience and I'm lightheaded what a hit of helium
21:10what a fun way to end the dinner wow
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