Top #DDD East Coast Burgers with Guy Fieri 🗽🍔 | Diners, Drive-Ins and Dives | Food Network

0:07 All right, Hunter.

0:07 We are here on the east side of Boston.

0:09 People around here are called Easties, by the way.

0:11 Have you ever shot Triple D out in Eastie?

0:13 Well, no.

0:13 You're not out in Eastie.

0:14 But anyhow, yes, we have shot out here many times.

0:17 When you come to Boston, this is the place to come and eat.

0:18 Anyhow, this joint that I'm taking you to is a whiskey bar.

0:21 But the thing is is the chef and the menu.

0:24 The menu may read simple, but I hear it is out there.

0:27 You hungry?

0:27 Absolutely.

0:28 This is The Quiet Few.

0:32 Full rail, guys.

0:33 Let's rock and roll.

0:34 The Quiet Few is the go-to spot.

0:36 Eastie dogs up.

0:37 They've won awards, best food in East Boston.

0:39 But they're known as top shelf, lowbrow.

0:40 Honestly, you forget you're in a bar when you're eating.

0:43 Make that a whiskey bar from executive

0:45 chef Scott Jensen and owner Josh Weinstein.

0:48 What is this and how did you end up here?

0:50 It's a neighborhood tavern.

0:51 We met and hit it off.

0:53 We decided to lock it down, open doors, and here we are, thankfully.

0:56 How many different whiskeys do you have?

0:58 About 150.

0:59 It's a buffet of booze and really good food.

1:02 Fire one hell yeah burger, please.

1:04 Got the hell yeah burger.

1:05 It's amazing.

1:06 It's got the smoked onions, the smashed patties on there.

1:08 It's like a better version of everybody's favorite burger.

1:12 Today, we're going to make our hell yeah burger.

1:13 Melt down some rendered bone marrow.

1:15 Toast off our spices here.

1:17 Grain laid onion, garlic, dried Italian herbs,

1:19 chili flake, thyme, and some black pepper.

1:22 We're going to use some whiskey to flambé this.

1:25 Hey, Yossi.

1:26 A little Worcestershire.

1:27 That's just not your everyday spice dump.

1:29 That smells amazing.

1:30 Chuck, brisket, and short rib, double course ground.

1:33 Italian sweet sausage.

1:34 Whiskey marinade.

1:35 Thoroughly mix it.

1:36 Bone marrow.

1:37 And lastly, make our 4-oz smashed patties.

1:40 Okay, now what else comes on the hell yeah?

1:41 Hell yeah sauce, mayonnaise, ketchup, yellow mustard, white truffle oil,

1:46 Worcestershire, honey, sugar, pickle juice, house Cajun, hell yeah sauce.

1:52 Oh, yeah.

1:52 We have smoked minced onions for the burger as well.

1:54 I got some apple wood chips here.

1:56 Onions go in.

1:57 Then pop it in the oven, so it's going to smoke and cook.

1:59 Exactly.

2:00 Hour and a half, bring them out, chop them up.

2:02 Now's time to build.

2:03 Flax seed brioche bun, patty, nice and smash, blended burger spice.

2:08 Our hell yeah sauce, smoked onions, smoked blue if you got them.

2:11 Pickles, cheese on.

2:12 And then we have our whiskey water.

2:14 Whiskey water?

2:15 Yes.

2:15 2 oz of whiskey to about 8 oz of water.

2:18 We've got our shredders.

2:19 Before these go on, hell yeah.

2:21 Smoked onion.

2:22 I've never seen the paint spatula.

2:24 A little more hell yeah.

2:25 Top of our bun here.

2:26 Cheers, gentlemen.

2:27 Hell yeah.

2:31 The smoked onions are money.

2:32 This is a very mature burger.

2:35 Flax seed bun.

2:36 The bits, the crunch.

2:37 Mhm.

2:37 It holds up well.

2:38 I mean, everything.

2:39 Hell yeah sauce is dynamite.

2:42 And you get that little tins of the whiskey.

2:45 There's flavor, flavor, flavor, and flavor.

2:47 I got a hell yeah.

2:48 How's the burger?

2:49 Oh, it's incredible.

2:50 The smashed patties get that nice caramelization.

2:52 [music]

2:53 You get a little bit of a sausage-y taste to it, too.

2:55 Off the charts delicious.

2:57 Michael Schlow.

2:57 One of my really great friends, who's also a chef, who also lives in Boston.

3:01 Small hole in the wall joints like

3:02 this are getting super chef driven in the back.

3:05 You're going to love it not just for the whiskeys,

3:06 not for just for the food, but the ambiance, also.

3:08 I mean, it's a cool place.

3:12 [music] So, I'm here in the borough of Rocky Hill,

3:15 which is about 4 miles from Princeton,

3:17 New Jersey, to check out a joint that's in a building from 1747.

3:21 Now, there's a lot of history and rumors about this place,

3:23 like George Washington used to hang out here.

3:26 Well, that might be true if you saw this chef's menu.

3:28 This is Rocky Hill Inn.

3:33 Belly and clam say we're 20.

3:35 We get cravings for the Rocky Hill Inn.

3:37 I walked in the door, I was like, I'm home.

3:39 Kitchen's always on point.

3:41 And by kitchen, he means real deal chef and owner Evan Blumgren.

3:45 Will you just yell Captain Caveman for me one time?

3:47 Captain Caveman!

3:50 And when he picked up this mid-1700s joint a few years back,

3:54 well, it came loaded with history.

3:56 George Washington's been here.

3:58 Yes.

3:58 And it was somebody's house.

3:59 And then someone turned it into a restaurant.

4:01 Yes.

4:02 Well, I came in here trying to do higher-end food,

4:04 but the town was like, what is he trying to do?

4:06 So, I started doing burgers.

4:07 All right, try burger.

4:08 It's a gastropub.

4:10 There's no other food in the area like this at all.

4:12 I'm enjoying the fried green tomato burger.

4:14 It's the bacon jam, the goat cheese.

4:16 It's just spectacular.

4:19 What are we making next?

4:20 to make the bacon jam.

4:21 Dice up apple wood smoked bacon.

4:22 Let this render down.

4:24 Red and white onion diced, and some chopped garlic, dried mustard.

4:27 Very nice.

4:28 Chili powder and the ground ginger.

4:31 Quite an interesting profile we have going.

4:33 Yeah, man.

4:33 Next up?

4:34 Urban.

4:35 So, we're going to let that burn off a little bit.

4:40 Okay.

4:40 Come at them bears.

4:42 Sherry vinegar, maple syrup, brown sugar.

4:45 And a little bit of herbs,

4:46 salt cooked down a little bit Let it cook down until it's jammy.

4:49 And that is just one of the items going together for the burger.

4:52 Yes.

4:53 Next up?

4:54 We're going to grind our meat for our burger.

4:55 I use pancetta, short rib, and strip steak.

4:59 a random mix of this.

5:00 No seasoning going into this?

5:02 No.

5:02 So, that's one grind.

5:03 Now, we're going to grind it again.

5:05 What size patty?

5:05 8 oz.

5:07 Burger's down.

5:08 We're going to dredge our fried green tomato.

5:09 Season flour.

5:10 Well, egg wash.

5:12 Panko.

5:13 And that's all she wrote.

5:14 That's all she wrote.

5:15 Toasted bun.

5:16 Jam is done.

5:17 Time to have fun.

5:19 Some goat cheese.

5:21 Fried green tomato, bacon jam.

5:24 And just some mixed greens.

5:25 Bun.

5:26 There you go.

5:28 Think I could believe George Washington came here if he had this burger.

5:33 Loosen up.

5:37 This is just riddled with great flavor and balance.

5:41 You got this tangy sour goat cheese with this sweet,

5:45 [snorts] unctuous, crunchy bacon jam.

5:48 Nice acidity coming in from the fried green tomato.

5:51 That's kind of like a composed steak dinner shoved into a burger.

5:55 You are a dangerous man, Captain Caveman.

5:58 That's ridiculous.

5:59 Great burger.

6:02 The best burger I've ever had.

6:03 There's nothing like a Jersey tomato in the summer.

6:05 This is a good friend of mine, Rebecca Brooks.

6:07 She's our PR agent for Knuckle Sandwich and with her two boys.

6:10 How's the burger?

6:10 You got freshness with the greens on the top, sweet from the bacon and chutney,

6:15 and tangy from the goat cheese on the bottom,

6:17 which really cuts like the gaminess from the meat.

6:20 What do you guys have, like food talk at home, Rebecca?

6:22 I mean, We do.

6:23 I definitely love eating at the Rocky Hill Inn.

6:25 What, an hour from the city?

6:26 Worth the journey?

6:27 Where's the nearest train stop?

6:28 Cuz I'm going to come here every day for lunch.

6:29 Once Chef Evan's done with the menu,

6:31 [music] this place should be here another 200 years.

6:33 It's a funky joint with a lot of history and a great chef.

6:36 Well done.

6:37 Thank you.

6:45 I'm here in New York City, in the East Village,

6:47 to check out a joint that I hear has this eclectic, scratch-made menu.

6:51 But better yet, it comes really highly recommended from a buddy

6:54 of mine who is like a BIG SHOT BURGER AFICIONADO.

6:58 This is The Brindle Room.

7:03 [music] Baked oysters.

7:06 Just melts in your mouth.

7:07 Duck confit poutine.

7:08 It's a hidden gem, one of the better meals you'll have in this area.

7:10 [music] Mexican mole fries.

7:12 And Chef Jeremy Spector's menu is keeping the interest level high.

7:16 From pumpkin [music] gratin and beer-battered

7:18 pork belly to get this, potato donuts.

7:22 That's totally Jeremy to do something crazy.

7:24 He's worked at some of the best restaurants in the city,

7:26 and he wanted to give up all the cool flash and do

7:29 a neighborhood joint where you could come and eat stuff you like,

7:31 but push it a little bit into the edge.

7:36 [music] But he's knocking it out of the park with a familiar classic, too.

7:39 Brindle burger, medium with American.

7:41 It is the best burger I've ever eaten.

7:43 So, the buddy I told you about really is a big shot burger aficionado,

7:47 and that's this guy, Josh Ozersky.

7:49 This burger, The Brindle Room, is in my opinion,

7:51 my professional opinion, the best hamburger in America.

7:54 And it all starts with [music] a high-end grind.

7:57 This is for burger.

8:00 This and this outer cap [music] is for burger.

8:04 So, you got a big bone-in prime rib here.

8:07 Pull off all that beautiful fat, mix it here with this big piece of chuck.

8:11 Yes.

8:11 A little bit of extra fat, and that's it.

8:13 Nothing nothing weird.

8:16 80/20.

8:15 70/30.

8:16 [music] 70/30.

8:17 It's a lot of fat.

8:18 I like that burger.

8:19 So, I'm going to mix this up by hand.

8:21 I'm just going to activate the proteins just a little bit.

8:25 Activate the proteins.

8:27 Everybody makes their burgers differently.

8:29 Some people don't pack them at all.

8:30 Some people pack them lightly.

8:32 We pack them a little bit medium.

8:34 Okay.

8:35 I have this pipe here.

8:37 Put that on top.

8:40 And then form my burger.

8:42 It's only about 6 oz.

8:43 Okay.

8:46 There's our patty right there.

8:48 How are we going to cook this?

8:50 Salt, pepper, just a drop of oil, cast iron [music] skillet.

8:53 Fire it up, dude.

8:56 Super hot, both sides.

9:00 We have American cheese.

9:03 Yeah, a little bit of caramelized onions on there.

9:08 Toasted bun.

9:09 And the two pickles?

9:11 [music] Just to garnish.

9:11 And that's all she wrote.

9:12 That's it.

9:14 No tomato, no No tomato, no lettuce, just a very [music] pedestrian bun.

9:20 It's only 6 oz, but it's very meaty, very rich.

9:23 The bun works out fantastic.

9:25 Caramelized onions are nice, little sweetness to it.

9:26 The crust that you built from that screaming smoking hot cast iron skillet.

9:31 I like the juiciness of it, the cheese melting into it.

9:34 I don't know.

9:35 It really is a dynamite burger.

9:40 [music] The first time I bit in that burger, I was amazed.

9:46 It [music] tastes unlike any other burger in New York.

9:49 I think it's really juicy and really excellent.

9:51 He's been cooking since he seven years old.

9:53 His food has always been delicious.

9:55 And while he's picked up skills cooking everywhere

9:57 from Cali to London to Food Network's job,

10:00 he's also drawing a little inspiration from a late '70s sitcom.

10:05 So, talk to me about Mel's [music] Diner, baby.

10:09 THAT'S OUR BUDDY, MEL SHARPLES, the old-school cook on the TV show Alice.

10:14 Mean.

10:16 Opinionated.

10:17 [music] Yeah.

10:18 Kind-hearted, though.

10:19 Yes.

10:20 Love people.

10:21 Is that you?

10:22 Yes.

10:29 So, I'm here in an area known as NoDa, north of Davidson Street,

10:32 and of course you'd know that if you're from Charlotte,

10:34 North Carolina, to check out a little brewery where

10:36 they're making eight to 14 different beers at a time.

10:39 And I'm not really here for the beer.

10:40 Yeah, right.

10:41 I'm actually here because the chef is scratch

10:43 making a menu that goes perfect with hand-crafted beer.

10:46 Did I mention they have beer?

10:47 This is Heist Brewery.

10:52 Chicken and waffle tacos up.

10:54 Heist is definitely unique.

10:55 Need beer cheeseburger?

10:56 They have great beer, and I don't think you can find better food.

10:58 This is ridiculous that this is work, okay?

11:01 But owner Kurt Hogan wasn't always this casual at the office.

11:04 I'm a science guy.

11:06 I was in uh biopharma for a little bit.

11:08 Then left to go back to business school.

11:10 I was home brewing at the time, and I decided to make my hobby a reality.

11:14 I met awesome people.

11:16 Who he GAVE PARTNERS,

11:17 LIKE HEAD brewer Eric Mitchell and general manager Spencer Farrell.

11:21 And then they added executive chef Scott Walker.

11:24 We sampled some of his food, and we're just like, all right, this is the guy.

11:27 Beer cheese up.

11:28 Everything's made in house here.

11:30 And they infuse their beers in a lot of their menu items.

11:33 Even down to their not-so-basic burgers.

11:35 Burger burger burger up.

11:36 The burger burger burger is really yummy.

11:38 Probably one of the best burger sliders I've ever had.

11:41 I love that goat cheese and the bacon jam.

11:44 All right, let's start it off.

11:45 We're going to make our bacon jam, okay?

11:47 Starting off with a little olive oil, raw bacon.

11:50 Bacon is rendered down.

11:51 We're going to add some mint shallots.

11:53 Got it.

11:53 Some brown sugar and crushed red pepper flakes.

11:56 Now in with the honey.

11:58 And then our [music] Heist Brewery house-made beer.

12:00 So, stir this up.

12:01 So, let this cook down.

12:02 At a low heat for about 2 hours,

12:03 [music] really bring in the beer flavor and get that jam consistency.

12:08 I like the hoppiness.

12:09 You get a little bit of heat in there, little bit of sweet.

12:11 This is all on burger burger burger.

12:13 Yes, sir.

12:13 I just had that on my hand hand hand.

12:16 All right, beer barbecue sauce.

12:17 Start with our oil blend.

12:18 We're going to sauté some garlic and bring out the aromatics.

12:21 You watch too many cooking shows.

12:23 Add a little bit of onion.

12:24 Tomato paste.

12:25 Cooking that out.

12:26 Worcestershire sauce, and then we're going to do brown sugar,

12:28 yellow mustard, little bit of apple cider vinegar.

12:31 Plum tomato.

12:32 And Heist Brewery, okay.

12:34 Blond ale.

12:35 Did you just do a label turn in the middle of the show?

12:39 Oh, I'm sorry.

12:40 And then?

12:41 I vinaigrette it.

12:42 Don't take my lines.

12:44 Actually, if you could just grow a goatee and bleach your hair,

12:46 you could cover the Monday shift.

12:47 We're going to use our pole blender to bring all the ingredients together.

12:50 For some reason, it seems like you make this in a little bit larger volume.

12:54 Sometimes.

12:55 I'll manage the cord.

12:55 [music] You dropped [snorts] the hammer on that.

12:58 This is all going to cook down how long?

13:00 About 20 minutes.

13:00 All right, chef.

13:01 So, burger burger burger.

13:03 We're going to start with our herb goat cheese.

13:05 Buns are house-made brioche buns.

13:07 Seriously?

13:07 Yep.

13:08 House-made that kind of time on your hands, son?

13:10 All our own pretzels, all our own flatbreads.

13:12 Seriously?

13:12 You got some issues.

13:13 We get our bacon jam.

13:16 Tell me about the burger.

13:17 Try blend, chuck, porter, and brisket.

13:20 Got it.

13:20 We're going to do our roasted tomatoes.

13:23 Little bit of fresh arugula.

13:25 The beer barbecue, top brioche bun.

13:26 [music] A lot of time and energy into this.

13:29 It's good looking.

13:34 That's legit going down.

13:35 Look at that.

13:37 It's not good unless you have to lick your fingers.

13:40 What you put into one little burger is more

13:42 than a lot of people put into their whole menu.

13:45 I mean, you've got such great flavors.

13:47 [music] The goat cheese is cool.

13:50 It's tangy, good acid.

13:51 But you got a lot of sweet coming in from the bacon jam.

13:53 Love the fat in the burger.

13:56 The bun's delicious.

13:57 It's nice, it's light.

13:58 Flavor, design, attention to detail, creativity.

14:03 Well done.

14:05 Thank you.

14:05 Great burger.

14:06 Burger burger burger up.

14:08 Definitely not your average slider.

14:10 So, it's not like these two need any introduction,

14:13 but this is a Triple D OG sitting right over here.

14:16 This is Greg.

14:16 Now, he was from The Penguin.

14:17 Now, he has Pinky's.

14:19 And then this character, well, you've not only seen him on Triple D,

14:21 you've seen him on Triple G.

14:23 So, we all know George from Crazy Fish.

14:24 [music] How are these guys doing on their burger?

14:26 Very good.

14:27 Love goat cheese, tomato jam.

14:29 Good pairing with this dark beer, too.

14:31 Microbrews now are getting so built up, they're pretty high-end.

14:34 This still seems like a funky little joint that a couple dudes are running.

14:37 It is.

14:37 It's a great joint.

14:38 You come here, have a great beer, great people around you, tasty food.

14:41 You don't always find breweries that have great food along with great beer.

14:45 Here I am, East Amherst, New York, about 20 miles from downtown Buffalo,

14:49 to visit a place that's been voted best burgers 3 years running.

14:53 Now, that's enough of a reason to visit the joint, right?

14:55 But get this, there's a kicker.

14:56 This place was actually the old hunting lodge for Grover Cleveland.

15:00 You know, Grover Cleveland, the president.

15:01 Isn't that cool?

15:02 Here we are, at Grover's.

15:04 Coming out of bun on cheddar burger.

15:05 Huge.

15:05 It's like a sewer lid on a bun.

15:07 Big Bruiser.

15:08 That is a big burger, I guess.

15:09 Steak sandwich with [music] onions and peppers, fantastic.

15:12 Medium wings.

15:13 Onions and cheese really mellows out the heat.

15:15 Where'd you learn all that?

15:16 Your shows.

15:18 Anything Georgina has on the menu is good.

15:21 That'd be Georgina Hartman.

15:22 Cheddar cheeseburger, medium.

15:23 Well, I was working in the kitchen [music] when I was 15.

15:26 Back when her mom, Joni, opened the place.

15:27 Well, thank you so much for coming again.

15:29 Were the burgers always the size of uh We always say manhole covers?

15:33 Medium well, cattleman burger.

15:35 The cattleman is bacon, the barbecue.

15:36 Cheddar cheese.

15:37 And then [music] we have Swiss mushroom.

15:38 And their best seller?

15:39 The Bruiser.

15:40 The Bruiser, juicy, the onions are great.

15:43 I mean, it's it's good.

15:44 This is an 80/20 certified Angus ground beef.

15:47 We don't season it, we don't put anything on it.

15:49 I'm just going to grab a ball here.

15:50 What size patty are we making?

15:52 About 12 oz for the Bruiser burger.

15:53 The size of a brain.

15:54 [music] We tend to give more than we're supposed to.

15:56 Do you give them a prize, a T-shirt, or anything if they finish?

15:58 We've had a couple people eat two of these, and it's

16:00 always the people that are about my size, about that big.

16:03 Mhm.

16:03 They have high metabolism.

16:04 That's right.

16:05 So, that looks pretty good to me right now.

16:06 I want you guys to hear the sound.

16:08 That's scary.

16:10 We're going to sauté some onions with this oil

16:11 so it's [music] not dry and we don't stick.

16:13 We're going to put the onions on.

16:14 And I'm just going to grab a little bit of butter here.

16:16 Salt and pepper.

16:17 Let those brown up.

16:17 Now, we can put the burger on.

16:18 Drop it from way up and let it just go whack.

16:21 How long does that take to [music] cook that?

16:22 Well, we want medium rare,

16:23 so I'm going to guesstimate probably about 3 minutes on each side.

16:27 Put a little butter on the bun.

16:28 Wow.

16:29 A little flip here.

16:29 Now, I'm going to get a little Cajun.

16:31 Now, what's in the Cajun spice?

16:32 Cayenne, paprika, black pepper, and garlic.

16:35 Got it.

16:35 Put the onions on top.

16:36 Now, the Roquefort crumbly blue cheese.

16:39 And then at Grover's, we overdo everything.

16:41 Put that on the top.

16:42 A little quick steam up here.

16:43 I get And in 1 minute, you're going to be eating the Bruiser.

16:47 You want me to put a napkin on it?

16:48 Give me like a bed sheet or something here that's available.

16:52 Wow, that's a big burger.

16:53 This is the best part about this.

16:54 Patties have to have a very distinct style about them,

16:57 especially when you got a good amount of fat.

16:58 [music] It creates this crunchy texture.

17:00 I like Roquefort cheese, I like onions,

17:02 but there's no way I could eat that whole thing.

17:04 The people that are this big, those are the people that can eat two.

17:07 Absolutely impossible.

17:08 Is that enough burger?

17:09 I mean, you guys are from Texas.

17:10 Way too [music] much for me, but it is excellent.

17:13 Put on a Bruiser.

17:13 And that's only one of a dozen they're cranking out.

17:16 Here's your blue burger.

17:17 A lot of beef, a lot of blue cheese, right on the money.

17:19 And your cheeseburger.

17:20 Burgers are huge, they're juicy.

17:22 It's really just amazing burger place.

17:23 We've been coming here for 18 years.

17:25 It's in a pickle.

17:26 Wait a minute, we've been in a pickle half our lives.

17:28 I know, but that's the name of the joint, breakfast and lunch in a pickle.

17:33 I'm hungry.

17:33 I left my job, and I had 8 months to still have enough money for this bar.

17:38 And month nine, I said, I'm really in a pickle.

17:41 But not for long.

17:42 He took the name, set up plan B in the city of Waltham,

17:45 just outside of Boston, and put the craziness into his breakfast and lunch menu.

17:50 Toro Loco burger.

17:51 Toro Loco burger is amazing.

17:53 Fried cheese and onion rings on top is out of this world.

17:56 So, what are we going to make?

17:57 The Toro Loco burger.

17:59 So, we're going to slice down this pepper jack cheese.

18:01 I do about a quarter-inch slice.

18:02 It's about a half an inch, okay?

18:03 Sure.

18:04 So, we're going season flour, egg wash, seasoned bread crumbs, into the fryer.

18:08 So, next up, we're going to do onions and they're coated in

18:11 fiery hot cheese snacks.

18:12 Blend these down.

18:13 Bam.

18:14 No, no.

18:15 That's Emerald.

18:15 I'm calling Emerald.

18:16 Boom.

18:17 There you go.

18:19 So, we're going to add it to the AP flour.

18:20 Put these in here now, the egg wash,

18:22 and then [music] we're going to put it back into the flour.

18:24 Roll it down.

18:25 And then we're going to fry them.

18:26 Come on.

18:27 We're going to make a roasted jalapeño aioli.

18:30 It's not really an aioli, but it sounds fancier.

18:32 Yeah.

18:32 Sour cream, roasted jalapeño, buttermilk, mayonnaise.

18:36 There's your aioli factor, garlic powder,

18:38 little onion powder, dill weed, salt, chives, black pepper.

18:42 Hot sauce.

18:42 Are we finally ready to build the burger?

18:44 He's got sound check coming up.

18:45 We are ready to go.

18:46 Pepper arugula down, sriracha [music] aioli, first burger.

18:50 The jalapeño sour cream aioli.

18:52 That's it.

18:52 Two patties.

18:53 My goodness gracious.

18:54 on there.

18:55 More sauce, that's crazy.

18:56 Crispy onion straws.

18:57 Yep.

18:58 Here we go.

18:59 Oh, you're getting the hunch, Sammy.

19:01 You got this.

19:02 You're getting ready.

19:05 [music] You got back towel.

19:06 I'm down with the crunchy onion rings.

19:07 Sammy's got it.

19:08 The onion rings are fantastic.

19:10 The burger's cooked perfectly.

19:11 The arugula works as a nice little barrier.

19:14 The burger's good, man.

19:15 I'm I'm with you, but there's a lot going on.

19:17 My favorite of it really is that jalapeño sour cream mock aioli.

19:24 The cheese is great.

19:25 Well done.

19:27 The Toro Loco burger.

19:28 Spicy and fiery and fantastic.

19:30 It's very cheesy and flavorful.

19:37 So, I'm here in Inman Park in Atlanta,

19:39 Georgia, right between the Highlands and Little Five Points.

19:42 Now, to you and me, that doesn't really mean much, but to the locals,

19:45 this is a famous neighborhood that's just blowing

19:48 up with some righteous restaurants like this joint.

19:50 Welcome to Folkart.

19:55 [music] Folk Southern fried on the window.

19:56 This place is the definition of Southern hospitality.

19:59 Fried green tomatoes for table six.

20:00 Menu is great from top to bottom.

20:02 And cooked up by Atlanta native Jason Hill.

20:05 Lobster roll on the window.

20:06 Let's pick it up.

20:06 Who, with co-owner Randy Parks,

20:08 turned a 100-year-old former grocery store into this funky folksy joint in 2013?

20:14 What's the food?

20:15 Keep it simple, but we dress it up.

20:17 Make it artful.

20:17 [music] Sort of like a funky upscale.

20:20 Funky upscale.

20:21 Meatball burger for table six.

20:22 Pick it up.

20:23 Great meatball flavor.

20:24 You can barely get your mouth around it, but it's really good.

20:26 All right.

20:26 What are we into?

20:27 [music] A marinara for our meatball burger.

20:29 Marinara?

20:30 Marinara.

20:30 Going to make some marinara.

20:32 We're going to dump in our diced onions,

20:33 diced red bell peppers, then our chopped garlic.

20:37 We use a healthy bit of garlic.

20:38 Okay.

20:38 Our red chili flakes, then we sweat it down our onions.

20:41 We're going to put our paprika in.

20:44 Salt, little bit of sugar.

20:46 This is my time.

20:47 Okay.

20:48 Oregano, parsley, fresh concasse tomatoes.

20:52 Concasse?

20:53 What?

20:55 Just a little bit of water.

20:56 How long's this going to cook?

20:57 About 10 minutes.

20:58 So, you hit the immersion blender into it,

21:00 then drop the basil in, and then hit it

21:01 just a little bit and break the basil up.

21:03 Yep.

21:03 Now, we're into the meatball burger.

21:07 burger.

21:06 Okay.

21:07 So, we make croutons and then we grind it up.

21:09 How's the taste of crouton?

21:11 And then diced onions.

21:12 You're not going to brown those off, are you?

21:13 They're going in raw?

21:14 Nope, raw.

21:15 Fresh garlic.

21:16 That's going in raw, too?

21:17 Raw.

21:17 Little bit of cumin, little bit of black pepper, fresh thyme, oregano.

21:21 And this is kind of the secret, I think, the chili powder.

21:24 And a little bit of salt.

21:25 Now, we're going to add some fresh eggs.

21:27 Beautiful.

21:28 Flat top?

21:28 Flat top.

21:29 Is it one patty?

21:30 This one's three.

21:31 Three patties?

21:32 You know [music] it is swimsuit season.

21:34 That's right.

21:35 We put on the provolone cheese, caramelized onions, the wonderful mushrooms,

21:41 house-made marinara sauce, [music] and then our house-made pickles,

21:46 tossed our hand-cut fries.

21:50 There you go.

21:51 Holy moly.

21:52 Look at that.

21:57 Love the sauteed mushrooms.

21:59 Nice little kiss of the marinara.

22:03 That right there is screaming Italian family Sunday dinner.

22:06 That's ridiculously big.

22:08 You got problems, just like that guy Picky's in Charlotte, North Carolina.

22:11 Greg, your twin.

22:16 Close.

22:16 Our meatball burger.

22:17 The sandwiches are like complete meals.

22:20 It's got some Southern kick to it, and it makes [music] it totally awesome.

22:23 Bacon cheeseburger.

22:24 Is this a typical type of Atlanta restaurant?

22:27 I'd say it's fun because it's very much a part of the neighborhood.

22:30 It brings a lot of people together, a lot of neighbors that we know.

22:33 [music] The natural light makes it really warm,

22:36 and the old signs just make you feel kind of nostalgic.

22:40 Fantastic and unique.

22:41 Thank you.

22:42 Well done, brother.

22:42 Thanks, Guy.