Episode 27: Starting 5 of Best Chain Restaurants

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Oi, this is Sports Brubs with your hosts Chris,
andrew, rammus, victor and Corey.
Enjoy the commentary and allthe banter and golden poops 3, 2

(00:26):
, 1,.

Speaker 2 (00:29):
Hello and welcome.
Sports Brubs, Episode 27.
Today we have another starting5.
We are going to pick our top 5chain restaurants.
Andrew, with the first pick,myself, corey, rammus and Victor
we all pick our top 5 each, soyou get to the best team.

Speaker 3 (00:52):
Alright, can you talk to Trunks?
Yep, I'm going to go with theobvious 1-1 pick here to kick
off the draft.
There's obviously no debate.

Speaker 2 (01:04):
You just go right into it.

Speaker 3 (01:05):
We're going to go right into this.
It's clear stand alone.
I'm sure everyone is probablythinking about this pick,
knowing this is going to go 1-1.
We're talking about MichaelJordan.

Speaker 1 (01:17):
We're talking about Michael Jordan 1-1-2 for the
record he actually went 1-3,rammus 1-3, that's right.

Speaker 3 (01:26):
He went Sam Bowie and then Michael Jordan, but anyway
, sam Pooey.
Come on, man, we're not doingKentucky Putdowns around the
start of the podcast here.

Speaker 2 (01:39):
You started it.
You said Michael Jordan 1-1.

Speaker 3 (01:42):
If we were redrapting the Goat athletes of all time.
Michael Jordan is 1-1.

Speaker 1 (01:47):
Athletes in general.
I don't know.
Michael goes 1-1.
Michael Phelps, bo Jackson, 2sports.
Dion Sanders 2 sports.
I don't know.

Speaker 3 (01:56):
I think we got another starting 5 here.
We'll have to revisit.

Speaker 1 (02:00):
You used C-piscit.

Speaker 3 (02:03):
C-piscit, you mean secretariat, not even
secretariat, secretariat doesn'thave a movie.
You're going underdog courseover the actual greatest race
wars of all time.

Speaker 1 (02:14):
Which one has a Hollywood film.

Speaker 2 (02:16):
Doesn't secretary.
Is there a movie Secretariat?

Speaker 1 (02:18):
probably is yeah.
But, that one doesn't have amovie.

Speaker 3 (02:23):
It doesn't have a movie.
Okay, so back to our chainrestaurants.

Speaker 2 (02:30):
A lot of stall ink for your consensus 1-1.

Speaker 1 (02:33):
Yeah, we'll have chain restaurants right now he's
nervous.

Speaker 2 (02:36):
I'm just going to go ahead, scalabuster going on.

Speaker 3 (02:40):
It's Chick-fil-A.
It's the 1-1.
Chick-fil-a.
Everybody cross it off yourlist.
It's off the board.
Obvious number 1.

Speaker 1 (02:49):
The fifth page of my list for that.

Speaker 3 (02:51):
Yeah, that's a lie.
We'll go to Chick-fil-A any day.
It's a universally lovedrestaurant, except Sundays.

Speaker 2 (03:00):
Except Sunday.
That's a big caveat.
It's not the best restaurant onSunday.

Speaker 5 (03:07):
The best ability is availability.

Speaker 3 (03:09):
Well, you're craving it.
You're craving it on Sunday.
You're waiting for it.

Speaker 1 (03:12):
And it's not delivering, so it's a tough look
for Chick-fil-A yeah.

Speaker 3 (03:17):
Yeah Well, you've got to eat somewhere else.
It's the most poppin,universally loved Jane
restaurant moment.
Obvious 1-1 pick here.
It's definitely going to be thego-to.
I mean, you could eatChick-fil-A multiple times in
one week.

Speaker 1 (03:35):
Which is not seven times in one week.
I want to see how that goes.

Speaker 3 (03:38):
Some people do.

Speaker 1 (03:38):
I'm going to go up on a single day.

Speaker 3 (03:40):
Yeah, some people do.
Though, rob, you know you hadthe breakfast in there, you had
the chicken burrito.
You know you get the chickenminis, you get the spicy chicken
.
They're trying out this newmaple bacon chicken sandwich.
Maybe that's a menu.
There's a Hawaiian Chick-fil-Ain Atlanta, if you ever stop in

(04:03):
Burro, fayetteville, chris.

Speaker 4 (04:05):
Dela Atlanta.

Speaker 3 (04:06):
It's a little bit of a detour A little bit, but it's
a huge detour.
Yeah, yeah.

Speaker 1 (04:13):
It is awesome though there's going to be a mass of
listeners going over to Atlanta,I'm going to go over to the
Hawaiian Chick-fil-A.

Speaker 3 (04:19):
Have you all heard about this?
The Hawaiian Chick-fil-A?
Yeah, I've seen them, yeah.

Speaker 2 (04:23):
I've been there.

Speaker 3 (04:24):
Yeah, chris, chris, yeah, I told Chris about it.
He stopped one time.

Speaker 2 (04:28):
But I already knew about it before he told me
actually.

Speaker 1 (04:29):
Oh, he's taking quite a bit, he got it.

Speaker 3 (04:32):
All right, he wanted to take quite a bit.

Speaker 1 (04:34):
You should have dropped it, chris told me about
it.

Speaker 2 (04:38):
Yeah, sure, I'm going to trust the Wauverd too.

Speaker 3 (04:41):
Yeah, but they have a sweet potato waffle fries which
are they're incredible Spicynugs yeah, they got a lot of.

Speaker 2 (04:49):
They're chicken salad sandwiches Awesome.

Speaker 4 (04:52):
Yep.

Speaker 3 (04:53):
Yep, they have like even fish tacos, right, don't
they have like some Hawaiianfish taco on them?
I mean too, that's crazy.

Speaker 5 (05:02):
I don't know what we're doing here, though,
because that's just oneChick-fil-A.

Speaker 1 (05:06):
Yeah, that's not a chain.
You know what I meanChick-fil-A, that's just a,
that's a I'm just saying.

Speaker 4 (05:11):
I'm just saying this is the worst thing there are
Exactly.
Just a test kitchen.

Speaker 2 (05:16):
I mean, taco Bell is a test kitchen.
Everyone's got a test kitchen.
Yeah, exactly.

Speaker 3 (05:20):
But that's, that's the clear one, one as my number
one pick.

Speaker 5 (05:25):
This is irrelevant to the pick, but does Chick-fil-A
have a ball pit in most of itslocations?

Speaker 1 (05:31):
I think I've been.
No, I think I've been the onethat has like a play area but
not ball pit.

Speaker 3 (05:37):
Do they still do that ?
Any ball pits around?
I don't think that's still athing is it.

Speaker 1 (05:42):
I'm sure Chuck E Cheese still has a ball pit.

Speaker 3 (05:45):
I think COVID probably put it into using the
ball pit.

Speaker 1 (05:48):
I would be willing to go to Chuck E Cheese to make
sure, but I'm pretty confidentthey have a ball pit.
Yeah, you could take Chuck E.

Speaker 3 (05:56):
Cheese though, Ramas.
If you want, I'm sure it'll beavailable.

Speaker 1 (05:58):
No, I mean, if that's where this goes, then maybe All
right, I guess I'll go Numbertwo chain.

Speaker 2 (06:07):
You can get anything there, down from the appetizers,
the entree, even the dessert.
All excellent, premier chain.
I'm going to go Texas Roadhouse.
Oh, great pick.

Speaker 1 (06:23):
Great pick.
A great value too.

Speaker 3 (06:27):
Great value and number two overall.
It is a great pick, though I amjust blown away every time I
try to go to Texas Roadhouse.
It doesn't matter what time youtry to go.
You can go on like a Tuesdaynight and there's going to be a
wait we have half-bop apps onTuesday.

Speaker 2 (06:45):
Here he is.

Speaker 1 (06:47):
Oh no, he just always goes on Tuesday nights Like why
yeah?

Speaker 2 (06:57):
I just made that up.

Speaker 3 (06:57):
I have no idea it was a bunch of said maybe they
probably do a happy hour.

Speaker 1 (07:03):
Would you say your favorite appetizer?
There is the dinner rolls,Chris.

Speaker 2 (07:08):
Yeah, I didn't want to say that because Andrew is
here.
Those are different.
It's on the butter.

Speaker 3 (07:14):
That's what I was about to say.
What elevates the restaurant isthe bread, the initial bread,
right when you sit down at yourtable.
There you go, you got your hotrolls.

Speaker 2 (07:23):
There's only a small sample of restaurants where it's
like, okay, this is the premierbread, this is awesome,
otherwise it's just bread.
Yeah, it's just bread forbread's sake.

Speaker 3 (07:36):
There you go the rest of the case.
Chris, you're back me up onthat one.

Speaker 5 (07:40):
Anybody qualified Tell me the difference.
There's three restaurants thatare like the same thing.
In my mind it's Texas Roadhouse, logan's Longhorn Steakhouse.
Those are different Totallydifferent.

Speaker 1 (07:58):
I've never been to Logan's.
I know Longhorn is.

Speaker 3 (08:01):
You can skip it.

Speaker 1 (08:02):
The rolls right.

Speaker 3 (08:04):
Yeah.

Speaker 2 (08:05):
Well, it's different.

Speaker 3 (08:07):
Here's how I look at it.
Longhorn is the Texas versionof Outback.
I feel like Longhorn andOutback are kind of on that same
plan.
They're trying to be more oflike.
They want to be upscale dining,but they're not right.
Texas Roadhouse they do have tobe.
Hey, hey, easy.
Sorry if that's your fancydining experience, but that's my

(08:32):
interpretation.
And then Logan's just forgetabout Logan's.
Like it's, it's going to be outof business in 10 years.
Like quality not there it's.
It's definitely the way out.
How?

Speaker 1 (08:45):
long have they been in business?
I don't know.
Cool, this is going to bereally awkward in like three
years, when we have asponsorship with Logan's and we
have to delete this whole I'msorry Because of it.

Speaker 3 (08:58):
They were founded in 1991.
He said Longhorn's Texas styleof Outback, outback.

Speaker 2 (09:05):
Yeah, I see Outback.
We're in Orlando and it wasfounded in Atlanta, georgia.
Okay, casual dining Americancasual.

Speaker 1 (09:15):
Yeah, classic, that's my favorite category, american
casual.
Yeah, so the pick, chris, I'llgive you a credit on that one.

Speaker 3 (09:22):
I bet that was my next pick actually so good pick
on that one.

Speaker 2 (09:27):
Cheesecake Flavor was my next pick.

Speaker 3 (09:28):
Look at that Look at that Clear one, two in the draft
.
We knew Pick the like yeah.

Speaker 5 (09:34):
Yeah, all right, I'll go.
This is pretty easy.
I didn't think it'd make it tome, but cheesecake factory is my
Anything you want.
It's incredible vibes Okay.

Speaker 3 (09:47):
Interesting.
It is the most unhealthyrestaurant in the country, just
FYI.
What leads you to say that?
It's facts like they're off.
Their menu options are thehighest calorie on average.

Speaker 2 (10:03):
I would say they have the most calories on their menu
because they have like 12 pagesof stuff to work.

Speaker 1 (10:08):
Yeah, they also have a low calorie menu.
Yeah.

Speaker 3 (10:13):
Yeah.

Speaker 5 (10:14):
Which is probably.

Speaker 4 (10:15):
Thank God we're not doing the healthiest, that's Ooh
.

Speaker 1 (10:21):
Famously healthy Chick-fil-A.

Speaker 3 (10:23):
I honestly, I haven't been to a chicken cheesecake in
a long time, is it still?

Speaker 5 (10:27):
holding up.
We too good for change alone.

Speaker 3 (10:32):
No, the issue I have with cheesecake is the they have
so many options Like the menuis a book and every time I go
it's like you know, you flip,you keep flipping, you go
through and you're like there'sjust too much here To find
anything though.

Speaker 5 (10:48):
It's got to be built different, I guess yeah.

Speaker 1 (10:51):
And I think that's the only thing that's going to
lead appetizer game Like there's.
It's hard to match theirappetizer game with the sheer
volume of appetizer options theyhave, and a lot of places have
that and they got the chance totake.
Yeah, you got the cheesecake.
And, to your point, andrew,they do bring out the bread
basket with multiple types ofbread, which I think is
underrated, is giving options inthe bread basket too.

Speaker 3 (11:11):
That was a good point .
That was a good point the breadthey.
I mean, I will give you thischeesecake most versatile and
you can go any direction.
Anybody can find.

Speaker 1 (11:21):
Yeah, If you can get it, if you can get a five tool
guy at three, like Corey justdid.
It's the hard to argue that he,you know, that's your, that's
you can build a team aroundcheesecake factory.

Speaker 3 (11:32):
Yeah, now the founded , just this cheesecake.
Do anything specifically thatwell?

Speaker 1 (11:37):
I mean you got it, you got to bring the talent in,
but yeah, Do you have a go tomeal there?

Speaker 5 (11:46):
I heard cheese cheesecake is obviously at the
pinnacle of cheesecake factory.

Speaker 4 (11:50):
The glam burgers are solid.

Speaker 5 (11:53):
I think they do like a seafood pasta, some type of
pasta I usually get.

Speaker 3 (11:58):
Yeah, I used to get the medallion pasta, like it's
like the steak filet on top ofthe fettuccine Alfredo, it's
really good Also like 10,000calories.

Speaker 2 (12:09):
Yeah, yeah, exactly.

Speaker 1 (12:12):
Cooked his ass.

Speaker 2 (12:16):
Well promise, pick number four.

Speaker 1 (12:19):
Yeah, I'm trying to decide if I want to go in the
same direction or Zag a littlebit.

Speaker 2 (12:28):
We wouldn't call you out for it if you did.

Speaker 1 (12:30):
Yeah, I think I'm going to.
I think I'm going to kind of gowith my gut here and I'm going
to go, because this, this islike it's not.
It's kind of the opposite ofcheesecake, in that it doesn't
have necessarily all theversatility that you want, but
what it does well.
So I'm going to go pay andexpress.
Oh, okay, that orange chickenyou got orange chicken, you got

(12:51):
Beijing beef, you got fried rice, you got their chow mein and
you're good, you got a teamaround that.

Speaker 3 (12:57):
Yeah, I'd say, as far as chain Chinese restaurant, I
would put Panda near the top.
Yeah, you got.
I mean yeah.

Speaker 1 (13:08):
Every, every, every airport or most airports, that
one.
You go pretty much anywhere youcan find a Panda.
Food's always consistent.
It kind of tastes the sameeverywhere.
So that's the talent that Iwant on my team.
So I'm going Panda.
I've only had it one time andit's been a long time.
Are you a Chinese food guy?

Speaker 3 (13:26):
Yeah, Okay, I will tell you this it is the most
clutch drive-through.

Speaker 1 (13:32):
If you find a Panda with a drive-through it is so
worth it, because when there'sno, weight.

Speaker 3 (13:37):
They get you in and out rapid fire because all the
food is already prepared, right?
Yep Two they load that up bigtime.
They give you the extra scoop.
They make sure that styrofoamis packed to the brim and you're
off on your way.
It's perfect, and it's great toreheat too if you've got
leftovers.

Speaker 1 (13:56):
And a big update.
Within the last couple of yearsthey shifted from doing Pepsi
products Coke products.
So that's, that's another bonus.
You can take that because youknow they're no longer servicing
Pepsi products.

Speaker 3 (14:10):
Rhombus, did you hear that they are apparently going
to try out a orange chickensandwich?

Speaker 1 (14:16):
I've seen it on Instagram.
I've seen a couple of people, acouple of people try them.
They look like the bangers.

Speaker 3 (14:21):
Uh-huh, trying to get in that chicken wars.

Speaker 1 (14:26):
The only like the closest thing I've had to their
orange chicken is the TraderJoe's orange chicken.
Tastes pretty similar.
Yeah, it works.

Speaker 3 (14:35):
Oh yeah, that's legit .
Pop that in the air fryer.
Yeah, exactly, let's go pick.
I like Panda.

Speaker 2 (14:43):
All right, victor, round out the snake five and six
.
A couple of heavy hitters here.

Speaker 4 (14:49):
Hi, number five, I'm going with Buffalo Wild Wings
Ooh good pick.

Speaker 2 (14:58):
I don't know.
I feel like they've gonedownhill past that they dropped
off a cliff lately.

Speaker 1 (15:06):
To me it's worth it if you go on a Thursday or on
Tuesday where they do with theBogo for either the boneless or
the bone in.
Yeah, because then you'regetting at least you're getting
good value there.

Speaker 2 (15:15):
But yeah, on a normal day, I agree it's a little
expensive for what they do toprovide you get boneless, or
bone in wings.
Boneless, hell yeah.

Speaker 1 (15:25):
Yeah, I respect that.

Speaker 3 (15:27):
Yeah, I mean it is a great place to watch a game now
too, I might be usually dopretty well.
Sunday ticket in the fall.
I go there sometimes to watchmultiple games.

Speaker 2 (15:38):
Yeah, I mean, they can coerce a game into overtime
too.
So I mean, what more could youwant?

Speaker 1 (15:43):
Ooh, yeah, great marketing team, that's an
Android.
I didn't think about that,chris, but that's a great point.

Speaker 3 (15:49):
Yeah, I'm going to say both looks you can wrap is
really good too.

Speaker 5 (15:55):
I'm going to say that , like honorable mention, wise,
I was going to go for the WildWings.
Corey, you cut out.
I was going to say forhonorable mention, like early
2010s, but for the Wild Wings.

Speaker 1 (16:07):
Ooh, yeah, yeah, that was definitely their peak.

Speaker 3 (16:10):
Yeah Well, I think they were like the first
nationwide sports bar of thatscale, with the TVs.

Speaker 1 (16:19):
Yeah, the giant wall with TVs, yeah, I think it's
really on your table.

Speaker 3 (16:25):
Yeah, do you guys remember this though?
Apparently, espn had a bar.
They had a chain.
Have you ever heard of this Achain?

Speaker 1 (16:35):
They had one at Disney Springs up until like or
one of the Disney hotels upuntil like, maybe four years ago
, but I thought that was one.

Speaker 5 (16:44):
I don't think that's right yeah.

Speaker 1 (16:45):
Damn.

Speaker 5 (16:48):
Never went, though I imagine that NBC rolled in with
their bar and grill over a citywalk.

Speaker 1 (16:55):
Shut it down.
The only way ESPN could matchthis is to be part of that.
Can they only showed first takethe entire day, but it was like
new episodes of first take onlyavailable at the ESPN bar.
I would go for that.

Speaker 3 (17:09):
Yeah, apparently it's closed.
The ESPN Wild World of SportsGrill Damn.
No, it's called ESPN zone.
That's the one I was thinking.
That's right, yeah, I didn'tknow there's more than one.
Yeah, no, they had otherlocations, but yeah, they closed
.
The final one was in 2018.
Damn, just imagining.

Speaker 5 (17:32):
Andrew's first pick rolling in here.
Guys, this is a no brainer,it's a one one ESPN.

Speaker 3 (17:40):
See, that's what you're thinking of.
Robbis is downtown, disney wasone, they also had one Atlanta,
one in Baltimore, one Denver,chicago, new York, la, damn yeah
, dc.

Speaker 4 (17:55):
Yeah, all right.
So rounding up my six, I'mgoing to go with outback
steakhouse.
Yeah.

Speaker 3 (18:03):
Damn it's a good pick , great pick, great pick.
Yeah, I wish she's there.

Speaker 2 (18:09):
Cheese frizer on another level, Plum and onion.
Alice brings chicken.

Speaker 4 (18:15):
Yeah, did anybody ever have fast food.

Speaker 5 (18:17):
No back Whatever that's called.

Speaker 1 (18:20):
No, there's one in like East Orlando that I've been
meaning to try.
But I've been.
I've heard it's good though.

Speaker 4 (18:25):
Yeah, yeah, it's pretty good.
Have one by my house.
Wait, what is it?
It's called all see grow.
It's basically.
It's basically a fast foodoutback, but it's like more like
I don't want to say burgersInteresting.

Speaker 5 (18:43):
Pick though.

Speaker 2 (18:45):
Yeah, great value of six.
I promise with seven overall.

Speaker 1 (18:49):
All right, I'm going to take a risk here, just
because I have to worry aboutthe snake coming back to me and
all that.
So I'm going to.
This might be a bit of a reach,but I'm going to grab it before
I lose out on it.
I'm going to go Cinnabon.

Speaker 4 (19:02):
Oh, really Okay, Okay .

Speaker 1 (19:06):
I mean, does anyone not like Cinnabon here?
If anyone wants to make itclear that they don't like
Cinnabon, that's fine.
I can't say no.
Yeah, you can get the rolls,you can get the minis, you can
get the.
They sell just the insides.
They sell chocolate chipwrapped cinnamon rolls.
So it's kind of like KD.
It's just what you want whenyou want.

(19:26):
You know you want a bucket,that will give you that bucket.

Speaker 2 (19:30):
That's a Zag Definitely.

Speaker 1 (19:32):
Zag, yeah, that's another airport, one too.

Speaker 3 (19:36):
So that's what I was thinking.
If you're ever in the mall,yeah, airport, yeah.

Speaker 5 (19:43):
What's the versatility like?

Speaker 1 (19:47):
I mean, if you like cinnamon, cinnamon dessert
option, you can throw pecanpralines onto your Cinnabon.
You can.
Some of them do like hotchocolate, I think.
They do like milkshakes everyonce in a while, kind of thing.
They have just the sticks ifyou don't want the middle for
some reason.
And some of them do likebreakfast stuff.

(20:07):
They'll wrap it like sausagekind of thing.
At least when it city walked atthat.

Speaker 3 (20:13):
You know I haven't been in the city walking so long
.
Has it changed a lot, or is it?

Speaker 1 (20:18):
I mean it's like, yeah, they flipped out some of
their like restaurants and stuff, but it's kind of it kind of
sucks.
Really, it used to be politebut it kind of sucks.
Yeah, it's a.
I mean, they have clubs andstuff that nobody goes to Very
often.
They have karaoke place andthen they have a bunch of like
kind of slightly too expensiverestaurants.

Speaker 3 (20:40):
Yeah, oh, like you know, it's so weird, Like it's
like restaurant.

Speaker 1 (20:45):
Yeah, yeah yeah.
They closed Emeralds restaurantand opened up a different one.
That's just kind of similarfood at the same price, but
without Emeralds name on it.

Speaker 3 (20:55):
What's so crazy about it is they were so far ahead of
their time with city walked.
I mean, now that's what you tryto build out.
Is you try to build like thesenext used developments with a
lot of different retail andrestaurant options?
Yeah, and they were.
They were ahead of the game onthat.

Speaker 1 (21:15):
Yeah, Back in the day it was like a spot that people
would go to.

Speaker 3 (21:19):
Yeah, Didn't they have.
Isn't there a movie theaterthere?

Speaker 1 (21:24):
Is that still?
Yeah, they still do they have a?
Yeah, they used to be, I think,an AMC, but not a cinema.

Speaker 4 (21:30):
Okay.

Speaker 1 (21:32):
Yeah, yeah, they still have that.
They have some like escaperooms and stuff now and then
like a universal studio store.

Speaker 5 (21:39):
Right, should I go?
Go for it.
This is a pick that I feel likemight be coming up here.
Tunes here too, so I just wantto snag it.
I'm going to go with Shake,shack, damn.

Speaker 1 (21:53):
I was hoping that would fall.
That's a great pick.
Yeah, that's a good one.
That's an elite one.

Speaker 3 (21:59):
Yeah, shake, shack's elite, I mean never misses.
Quality is there.
I'd say, as far as like burgersgo, it's definitely one of the
best.

Speaker 1 (22:08):
Yeah, it's got to be the best chain, at least fast
food style I mean, like somepeople pick it out.
But I think quality, wise ShakeShack, goes over.
It's just price, that's.
The only thing I think you candebate is that it's a little
expensive.
But basically, restaurantquality.

Speaker 2 (22:27):
Good pick, chris.
I got a pick coming up here, soI'm going to go Corrabbas, nice
Italian cuisine.
Ooh, my number two pick, that'sanother one.

Speaker 3 (22:40):
I haven't been to forever.

Speaker 2 (22:44):
That's a long time yeah.

Speaker 5 (22:46):
Talk about good bread , good crush bread, that's all
in the oil.

Speaker 1 (22:51):
Oh, do they do the oil and pepper bread or whatever
?
Yeah, okay.
I always got Corrabbas andmacaroni grill mixed up, but I
don't think macaroni grill evenexists anymore.

Speaker 3 (23:03):
No.

Speaker 5 (23:05):
No, such an American, a shrimp.
Call it macaroni grill.
Yeah, americans love mac andcheese.

Speaker 3 (23:17):
No, they still have macaroni grills apparently.
Yeah, there's some in Floridatoo.
Damn One at the Orlando airport.

Speaker 4 (23:28):
Same airport that has the stairway to heaven aka
Chili's yeah exactly.

Speaker 1 (23:33):
People are just going to the Chili's to go.
Why would they even look atRamonos?
What's your order?
Corrabbas, Chris, what wouldyou go with?
What's good to Phew?

Speaker 2 (23:46):
It's been a long time .

Speaker 3 (23:47):
I'm sorry, you just put them on the spot.
I will say have you guys everbeen to Johnny Carino's?
Never, never.
It's a very close to Corrabbas.
I remember the metsaluna therewas I used to get type of meat,

(24:08):
maybe Definitely All right, youready for me to go, because I
got some bangers man, I guesswe'll see.
Yeah, I've got a ton here.
I got back to back picks.
I'm trying to switch it up.

Speaker 5 (24:26):
I feel like none of us picked any chain on it.
What's that?
I feel like none of us pickedany chain on your list so far.

Speaker 3 (24:37):
Oh yeah, I had Shake Shack out back at Texas
Roadhouse.
I scratched those off.
I think Chris just went Italian, so I don't want to go back to
back Italian.
I'm going to switch it up.
I'm going to go breakfast Alittle bit on the healthier side
.
I'm going to go first watch.
First watch is an elitebreakfast place Chain Great for

(25:01):
a Sunday brunch.
They have a really good drinkmenu as well.
First watch is big down inFlorida too.
Right, you guys have those.
Yeah yeah, it is yeah.

Speaker 2 (25:12):
I think that's a reach in the second round.
I'm just not.

Speaker 1 (25:15):
Yeah, elite is the only thing that I have an issue
with.
It's a good breakfast place.
I just don't know if I would go.

Speaker 3 (25:20):
Oh no, no, no, I'm just filling out my roster.

Speaker 2 (25:23):
That was my breakfast pick, so next yeah, but you
said elite though.
Yeah, I mean, it's obsessed.

Speaker 3 (25:30):
You said elite.
I mean, if you're going to ago-to brunch and you want an
elite meal, get the elevated eggsandwich at first watch with
the nice coffee.

Speaker 2 (25:43):
Yeah.

Speaker 1 (25:43):
It's good.
I mean, yeah, I'm not going tocomplain if I'm at first watch
and just not.
Elite is just a heavy word touse for first watch.

Speaker 4 (25:54):
I agree.
Fastest growing breakfastrestaurant in the country.
Okay, interesting.

Speaker 1 (25:59):
Oh damn, I didn't know we were doing fastest
growing chains.

Speaker 3 (26:03):
I got to change my picks now.
Look at the numbers over here,Rob.
That's all.

Speaker 4 (26:09):
Run numbers.

Speaker 3 (26:11):
Okay, I'm going to go with a Mexican option.
With my third pick, I'm goingto go Chewies.

Speaker 1 (26:22):
Oh, that's a good pick.
I like that pick yeah.

Speaker 3 (26:26):
Yeah, chewies, love Chewies Always.
It's one of the best banks, foryour buck too.
It's not expensive, the ranchjalapeno ranch.
Yeah, the creamy jalapeno iswhat brings it over here.
God, it's so good.
Quality chips it's really.
I mean, as far as Mexican foodgoes, it's pretty dang close to

(26:49):
like your authentichole-in-the-wall Mexican place
Like the quality is really goodand the portion sizes are
awesome.
Like tons of food.
Great margaritas too.

Speaker 1 (27:00):
Yeah, and I don't know if this swings anybody's
opinion one way or the otherthey do.
In their bar, they always havea full wall of people with dog
pictures.
Yeah, that's a factor too.

Speaker 3 (27:13):
Yeah, exactly oh yeah , yeah, I'll be honest.

Speaker 5 (27:18):
I've never heard of this place in my life.
You've never heard of.

Speaker 3 (27:20):
Chewies Damn, what the heck Corey.
They're definitely down inTampa.

Speaker 2 (27:26):
I had never heard of it until I moved up here.
We went like late 2021.
I'd never heard of it.
It was good Damn.
That's the only time ReallyFree in Florida, yeah.

Speaker 5 (27:40):
Two in the Tampa's in Lutz.

Speaker 1 (27:42):
I was going to say there's at least two in Orlando,
which means there's only oneoutside of Orlando, in Florida.
Really no, because there'sthree in Orlando.
Damn, run the numbers.
Maybe it's because that maybe anew one just opened, because
the fast-scrolling Mexican foodchain yeah, I mean it probably
is it's spelled C-H-U-Y.

(28:04):
Yeah, chewies With an S, Ithink it started in Texas.

Speaker 2 (28:07):
Yeah, Austin.

Speaker 3 (28:12):
Apologize, Chewies, it was work.
Hey man, go check it out.
Definitely worth it.
Chris, I just stole your pick.
You read Chewies.
Sorry, bud.

Speaker 2 (28:24):
I did not even have it written down, actually, north
First Watch.
So my board's wide open.
I'm just playing defense.
Now I'm going to double up onItalian.
I'm going to go.
Magianos Elite, ogo Entrez, youcan take home.

Speaker 3 (28:44):
Awesome, chris, that's exactly what I was going
to say, until you say Carrabba.
So I didn't want to go back toback Italian and you just went
back to back Italian.
Dude, what the heck Going toItalian, just heavy Italian.
Pass it to the Italians.

Speaker 5 (28:57):
Pass it to the Italians.
What's wrong with that?

Speaker 1 (29:03):
Are you of any concern with the fact that your
squad is two thirds Italian?
Any concerns about that?

Speaker 2 (29:11):
I love Italian food, I'll take it Chicken, parm,
lasagna, alfredo pasta.
One more you want to know?
Pass me anything Left or right.

Speaker 3 (29:21):
I just can't believe the fact you took Carrabbas over
Magianos.
I don't understand that logicthere.

Speaker 2 (29:28):
It's better than Magianos.

Speaker 3 (29:31):
Carrabbas is better than Magianos.

Speaker 2 (29:34):
Put some respect when you say Carrabbas.
Don't say it like that, it'sCarrabbas.

Speaker 3 (29:41):
It's not better than Magianos, you know, that's right
you just said that.

Speaker 4 (29:45):
No, that wasn't what we wanted.
Yeah, yeah, quality overquantity.

Speaker 3 (29:51):
I mean that's the way you want to draft your team.
Man, you got a heavy mood.

Speaker 2 (29:56):
Let's settle down there first watch.
Let's take it easy.

Speaker 4 (30:00):
God is ass.

Speaker 2 (30:02):
Like I said, I'm playing defense.

Speaker 3 (30:04):
All right, you just took all of.
Italy, hell yeah, and youdidn't even go pizza, you just
went to Italian places.

Speaker 2 (30:13):
Well, if you want good pizza, you don't go to a
chain.
Ooh, okay, okay.

Speaker 1 (30:20):
Carrabbas is good pizza.
You're going to feel like afool when Andrew picks CC's here
the next time around.

Speaker 2 (30:29):
Hungry.

Speaker 1 (30:29):
Howie's Domino's baby .

Speaker 3 (30:34):
You guys are skipping on dominos.

Speaker 2 (30:38):
All right, I'm feeling pretty good.
Corey, take number 13.

Speaker 5 (30:43):
Yeah, so this is part of the draft.
We're going to get a lot ofslander, that's okay.
I'm a warrior.
I love this place, favoriteplace.
I'm going to go steak and shake, Ooh okay.
Of the skinny fries.
I'm a skinny fry guy.
Seasoning is Prince Roy Albertwith the egg.

(31:03):
It's a good vibe there.
They were open until like what?
4 am in high school, Dude, thatwas like a spot, huh.

Speaker 2 (31:12):
Yeah, so you went shake-shack and take a shake
back to back.
I know, with cheesecake back inthe first place, I'm buying.

Speaker 5 (31:21):
Ooh.

Speaker 1 (31:24):
But his dessert lineup is through the roof,
that's true.
That's true.
Yeah, I actually don't hatethat pick.
If it was like and this is notan insult Steak and shake from
like 10 years ago was adifferent animal from steak and
shake.
Now I feel like a lot of themare closed now because they're
having like franchise issues,but back in the day steak and

(31:46):
shake, I agree, was.

Speaker 3 (31:47):
They just opened a new one right by me.

Speaker 1 (31:50):
Like a brand new steak and shake, probably
because it's crazy cheap tofranchise one.
Right now.
They have dough boards all overOrlando and it's like $100 to
franchise at steak and shake.

Speaker 2 (31:59):
Yeah, it's starting a business in Kentucky's cheap oh
no.

Speaker 3 (32:05):
This is their welcome yeah.

Speaker 2 (32:07):
Yeah, it's the taxes.
It's 50% cheaper, at least.
Okay, how's your numbers?
I got the numbers in front ofyou.

Speaker 3 (32:16):
Oh man, yeah, no, steak and shake was definitely
like an elite after party, likespot late night spot.

Speaker 2 (32:28):
Everyone's drunk there at 2am.
Yeah, head on the table.

Speaker 3 (32:35):
Good memories All right.

Speaker 1 (32:38):
Well, that court kind of opened up that style of
restaurant floodgates.
I'll go here too, because Islayed enough in the drop back.
I'm going to go.
Red robin oh man, that's a goodone.
Classic Tavern burgersbottomless fries you got the
shakes.
You got burgers, you got nonburger options too.

Speaker 3 (32:58):
Yeah, no, red robin's the lead.

Speaker 1 (33:01):
And if you have a good server they'll let you get
a bunch of different types ofsides as your refills.
Like you can order a salad asyour first side, then they'll
bring you fries later.
They'll bring you fries beforethey bring the burgers out.
There's a little starter side.
It depends on the server, butyou can hook yourself up if you
get the right person.
Red robin.

Speaker 2 (33:19):
What about the how's their bread appetizer looking?

Speaker 1 (33:24):
Well, you can just get fries as a bread appetizer
and then you get bread on theburgers, are you good?

Speaker 2 (33:28):
Oh, free bread, that's interesting.

Speaker 1 (33:30):
Yeah, yeah, yeah, every burger comes with free
bread.

Speaker 3 (33:36):
It's the bottomless fries.
That's the draw, can you?

Speaker 2 (33:39):
just bring the buns out for the appetizer.

Speaker 1 (33:45):
That would be a funny request and they have a steak
fries, which isn't super commonwith restaurants or like chains,
but they have good steak friestoo.

Speaker 2 (33:58):
Yeah, I didn't know they had steak fries.
That's a leap, yeah.

Speaker 5 (34:02):
Also one of the best models in the game.

Speaker 1 (34:06):
Yeah, yum, yeah.
And their own radio stationthat they play at the restaurant
, because every seven or eightminutes it goes it plays like a
little red robin commercial.
So clearly they're doing wellfor themselves.

Speaker 3 (34:20):
They're advertising themselves while you're at a red
robin.
Yeah.

Speaker 2 (34:26):
All right, vic round out the snake again.
Picks 15 and 16.
No pressure, it's starting toget a little contentious here,
so no pressure.

Speaker 4 (34:38):
For 15, I got to go with cracker barrel Ooh.

Speaker 1 (34:43):
Good Vic, elite breakfast, elite Way better.

Speaker 2 (34:48):
It's got a store attached yeah, yeah.
I mean first watch.
They have a long wait becausethey're slow and there's not
rocking chairs outside you can'tplay checkers.
There's not the peg game.

Speaker 1 (34:58):
Yeah, I was going to say first.
Watch has their own version ofthe peg game, right, or do they
not even have that?

Speaker 2 (35:05):
I don't think they have any games, except for how
long you wait in line to see ifit's actually the amount they
tell you.

Speaker 3 (35:10):
Oh my God, the quality of the food, though.
Yeah, sorry, sorry, victor.
I mean first watch is just farand beyond the quality Breakfast
options.
I like cracker barrel.
It's a good road trip spot.
You know if you're stopping fora breakfast or something that's
cracker barrel.

Speaker 2 (35:30):
Yeah, 1-1.
Road trip chains Got to be 1-1.
Yeah.

Speaker 3 (35:35):
Easy, easy money.
Did you see?
There's apparently a viralstory going around about this
couple that's been to 364 of 365look-ins today.
Why they're always like this.

Speaker 5 (35:56):
Oh, is this the old couple?

Speaker 1 (35:57):
Yeah, oh yeah.

Speaker 5 (36:00):
That's been around forever, yeah.

Speaker 1 (36:04):
Yeah, we pay cash back cash roll.

Speaker 2 (36:08):
I think they are like I think that's a great side
game in general.
You get that sawmill, gravy,yeah All commercials.

Speaker 5 (36:16):
Rather good of the store Old country store.
Damn Fuck eyeballs though.

Speaker 2 (36:22):
Yeah, yeah, fuck eyeballs, just like first one.

Speaker 1 (36:28):
I'm reading online that they're changing the name
to last watch because of this.

Speaker 3 (36:32):
Oh, gosh, you know you're hating, but you know,
anytime you try to go, firstwatch.
There's a line out the door,there's a wait, there's an all
elite.

Speaker 2 (36:42):
That's my favorite kind of restaurants is the one
you have to wait on it's becausethey have like seven tables in
the restaurant.

Speaker 3 (36:50):
You got seven tables.
Damn, they don't like firstwatch.

Speaker 1 (36:54):
Huh, okay, I mean I don't have an issue with yeah,
elite is where you kind of yeah.

Speaker 3 (37:00):
Because it was.
You can name five betterbreakfast spots than breakfast
only.
I'm talking about breakfastonly, like cracker rolls.

Speaker 2 (37:11):
I'm talking about the one you're going to get down.

Speaker 5 (37:14):
You're back into a corner.

Speaker 2 (37:15):
Yeah, down just breakfast, I'll pull it out.

Speaker 3 (37:18):
That's cracker roll.
That eliminates yourcompetition right there.
I'm building a diverseportfolio over here, chris.
That's what I'm doing with mystarting five.
I'm balancing it out.
I've got the fast food element,I've got the breakfast element,
I get the Mexican element andabout to add two other levels to
my sorry Five.

Speaker 1 (37:35):
Let's give it the most well rounded.
Sorry Five.
I'm going to get the Italianagain before you get to.
I'm not going to have any time.
Yeah, when he picks all of thegarden, you're going to be
scroll.
I'm trying to find anotherItalian chain.

Speaker 3 (37:49):
I'm getting the foul.

Speaker 1 (37:52):
I'm getting all of garden.
You got another right.

Speaker 4 (37:57):
Yes, so my next one is I'm going to go with roots
Chris Stick house.

Speaker 3 (38:03):
Yes, I was a good one there, yeah.

Speaker 1 (38:10):
What's the difference ?
What's it?
How does it separate from thegeneral steak houses?

Speaker 2 (38:17):
I have never been, so I am declining to speak.

Speaker 1 (38:20):
I was going to make it like anything.

Speaker 3 (38:24):
It's like your chain, like.
I mean, there's differentvariations.
There's, you know, capital growroot Chris Morton's I'm not
going to call it all prettysimilar, but they're like the
high level steak houses that arein great locations downtown and
offer that quality steak.
It's a high dollar restaurant,for sure.
All the carts sides too, so youget huge portion on your sides

(38:51):
Shareable.
So that kind of steak houseOkay.

Speaker 2 (38:56):
I've heard good things about it.
I just don't have much else tosay other than I have not been.

Speaker 3 (39:01):
It's good.
I mean, as far as chain steakhouses go, it's it's up there.
The other ones I listed tocapital and Morton's are good
too, but to see with steakhouses it's.
I like to find the local ones,like there's a couple of local
here in Lexington than I go tothat are chains.
That's why I haven't said them,but they're really elite steak

(39:22):
houses.

Speaker 1 (39:24):
This is a this is a safe space right.
There's no judgment here forany opinions that anybody has
here.
I wouldn't judge you guys forany opinions that you have, so
you should judge me Right.
I'm not really a steak guy LikeI'll have steak, but it's not
like damn, I love steak.
I'm putting that on my laptop.
I I have never Seeked out asteak house Like I'll have steak

(39:46):
.
Don't take that I love a nicesteak I'll take like if you take
like a prime rib or or a potroast over steak.
In my opinion that's, that'slike a pot roast over a steak.

Speaker 3 (39:58):
Yeah, I could see prime rib.
I could see cause primary, ifyou like that really fatty lean,
I don't know yeah.

Speaker 1 (40:06):
Yeah.
I'm a big fan of prime rib, butyeah, I wouldn't go pot roast
over steak.
And for me personally, Wow,yeah.
That's a take Cut that the only, the only exception, like I
love, like a Brazilian steakhouse, is the only steak house
that I would seek out.
But that's just because theyhave, you know, the variety on
the sides, right.

Speaker 4 (40:24):
Hey, Ron, have you ever been to Burns?
I think.

Speaker 1 (40:28):
I've been to the dessert room but not like to
Burns proper yeah.

Speaker 4 (40:31):
You have to go to take it.

Speaker 1 (40:33):
So yeah, there's a couple of steak houses that I
have like on my list, like Burns.
There's a couple of New Yorkthat do like thick cut bacon and
like Porta house and stuff likethat that I have like on my
list kind of thing.
But I don't know, maybe my mindwill change.

Speaker 2 (40:48):
We'll see.
Yeah, that thick cut bacon andpork belly Awesome, so good,
yeah, yeah.

Speaker 3 (40:55):
I mean, that's where you're at the elite level dining
, where the quality you know ofMichelin, five star restaurants.
When you're talking those kindsof steak houses like it's,
you're paying for it, but it's a, it's an experience.
St Elmo's is the steak house inIndianapolis that everyone
raves about for the NFL combined.

(41:16):
Yeah, yeah, yeah, that's anelite one on my list I'm trying
to go to.
Yeah, but you're right.
New York Romance.
This isn't a chain, but Romance.
Have you ever heard the Emmy inNew York City?

Speaker 1 (41:30):
Yeah, yeah, yeah, yeah, cause it's the same thing
as Emmy squared right.
The same, exactly.

Speaker 3 (41:37):
So Emmy squared is the pizza place in burgers in
New York.
When I think right and yes,they have, like what's known as
the great, the world's greatestburger.

Speaker 1 (41:47):
Yeah, yeah.
I haven't been to the one inNew York, but I've heard good
things.

Speaker 2 (41:50):
Yeah, big mat, big mat.
I want to say or lay down, yeah, the mat, or something like
that yeah, it's awesome.
Yeah, yeah, it's also like 25bucks Right?

Speaker 3 (42:04):
Yeah, I was going to say I don't think Emmy squared
has enough locations to be achain.

Speaker 2 (42:10):
All you got to have is 20.
You're over there name droppinga lot over there, trying to
deter us from picking whatyou're picking, I guess.
Oh, okay All right, all right.

Speaker 1 (42:24):
My turn.
All right, I'm going to go.
I'm surprised none of us havegone with any sandwich places.
I'm going to go Jersey mites,my favorite, you know you got
cold cuts, hot sandwiches,italian club whatever you want
Italian.

Speaker 3 (42:46):
Would you put Jersey mikes at the top of that list of
all the sandwich places?

Speaker 1 (42:51):
You sandwich chains?
Yeah, they're the only thingthat I would like.
I've only been like one time ispot belly, but outside of that,
like fire.
Firehouse to me is like theirbread is good, but they like
their actual sandwiches are kindof like really sandwiches.

Speaker 4 (43:07):
Oh yeah.

Speaker 1 (43:08):
Yeah, I'm not huge on firehouse, but sorry, not
firehouse.
I was thinking of Jimmy John's.
They're the ones that are kindof media, oh yeah, Firehouse I
would fire.
No, that's my apologies tofirehouse, that was a misspeak.
I would have firehouse, mynumber two chain place, so it's
quality.

Speaker 3 (43:28):
Yeah.

Speaker 1 (43:29):
And we all in agreement that subway is dead,
last right trash, garbage, don'tknow, ben, it's also like $11
for a full longer.

Speaker 3 (43:40):
I have not eaten it in some way.
It's so long.
I think the last time I atesubway was when I was in the
hospital get my butter taken outand it was the only option
because it was the onlyrestaurant in the hospital, the
only choice I had to eat, and Ihadn't even like over 24 hours
and it still tastes like trash.

Speaker 2 (44:03):
Shout out subway.

Speaker 3 (44:06):
Have you all seen the documentary on HBO Max about
now?
Oh my gosh, I just watched acourt.

Speaker 1 (44:14):
You watch the same?

Speaker 3 (44:15):
Yeah.

Speaker 1 (44:16):
Promise.
Oh my gosh, yeah, it's nuts.
I just finished it.

Speaker 3 (44:21):
So it's a bizarre, really really bizarre story that
I think they did a terrible jobof covering in this documentary
.
Yeah, yeah, like they did sucha bad job.
First of all, it didn't have tobe three parts.
The first part is so necessary.
There's too much buildup.

Speaker 1 (44:39):
We all know who Jared is.
Yeah, everyone knows who he is.
We don't know what he did.

Speaker 3 (44:44):
We don't need to talk an hour about his story of.
I mean, it was just covering,you know, 30 minutes.
You don't need to go into fulldetail and bring in bringing
these people that went to highschool with them.
That didn't even really knowhim, they just went to the same
high school.
That was weird.
But man, was that lady crazy,the one like just all the

(45:06):
started wiretapping them anddidn't even know how to tell him
.
Had to become an FBI agentbecause she was breaking the law
by recording theseconversations with them.
Oh my gosh.

Speaker 5 (45:19):
That was the biggest Pikachu meme when she went to
the FBI and they're like, yeah,you just committed a felony by
the way.

Speaker 3 (45:34):
Dude.
That's hilarious because makeit make sense.
How does she not know as ajournalist is what she called
herself?
She's someone that's in themedia profession.
How do you not know that it'sillegal to tape someone without
their knowing?
They teach you like.

Speaker 1 (45:50):
That's mass communications 101, second week
of class.
They teach you that.

Speaker 3 (45:57):
I cannot believe that she was doing like she tried so
hard.
From that one comment he said,which I get it Like that's
messed up in the fact that youknow to her for trying to track
all that down, but the fact thatshe developed this entire
personal relationship with himliterally asked all of these

(46:17):
questions to pull it out of him.
It's just for the whole timelike this is insane.
This lady is insane.
Yeah, I got to watch that.
Yeah, it's, it's nuts, it'sreally sad.
I what makes no sense.
And they just glossed over it.
The whole backstory of the twogirls that were the daughters of

(46:43):
the person that is Jared'sfoundation manager, yeah, yeah,
and they just kind of glossedover their mom's whole thing.
Like how messed up that wholething was.
They said it.
Yeah.

Speaker 1 (46:59):
I am sitting Right.
This is your story right here.

Speaker 3 (47:03):
This should be an episode.
They talked about it for twoseconds.
Yeah, it's a wild story, butman that documentary sucked.
They did a terrible job puttingthat together.

Speaker 1 (47:15):
Anyway, it's gonna be really awkward when Chris picks
a boy with this pic.

Speaker 2 (47:20):
Yeah, they crossed it out.

Speaker 3 (47:24):
And there's so many locations, have you guys?
Apparently?
I think of what was it Lastweek?
Tonight, john Oliver did apiece about subways, where he
dove into their franchises andhow they set people.
It's a scam, essentially howthey say oh my gosh, watch that.

(47:44):
It's interesting.
But I mean the fact that they,they, they would open up
franchises that were like lessthan a mile away, like so you're
directly competing with someoneelse, like it's probably the
worst business of investment youcan make is starting to
franchise of Subway yeah.

Speaker 2 (48:01):
So it's uh, so Subway's not on the fastest
growing growing.

Speaker 3 (48:09):
It was at one point and I think subway still hasn't
been talking about now I was.

Speaker 2 (48:13):
I was feeding off of your story, not trying to go
back in time.
Oh no, I'm the cookies.
We can't bypass the cookies,the cookies are great cookies.

Speaker 1 (48:22):
I mean, if we did, if we did chain cookie like it.
When we do our chain cookies,sorry five, yeah, it's, it's
gonna be tough to eat, yeah okaywell.

Speaker 5 (48:34):
Also last note about Jersey, mike's great hot subs
great hot subs.

Speaker 2 (48:41):
Don't they have like the monster size.
It's like massive yeah it'slike.

Speaker 1 (48:46):
It's like 17, 18 inches or something like that.
Yeah, they're.
They're just a 30 bucks.
That's like they're so good.
Oh, it's actually not.
That's like 19 or somethinglike that.

Speaker 2 (48:59):
But they're nice and subway would be like 30.
Oh yeah, that's nice.

Speaker 1 (49:02):
Yeah, it's subway.
I think you have to take overthe franchise if you choose to
buy.

Speaker 2 (49:09):
You get a steak.

Speaker 5 (49:12):
You have to finance a sub.

Speaker 2 (49:16):
Here's my down payment.
I'll get the next half tomorrow.

Speaker 3 (49:21):
What do you guys think about pin station?

Speaker 2 (49:24):
It's pretty good, stop meets, got a yeah it's
beautiful on the inside.

Speaker 1 (49:29):
It's a lot of a lot of options for like what line
you want to get on to From there.
You can take it straight fromNew Jersey if you want to, you
can.

Speaker 5 (49:38):
Yeah.

Speaker 1 (49:42):
Yeah, yeah.
From there, yeah, right next toany of options, mm-hmm top,
definitely top two station inthe like Midtown area.
I'd say.

Speaker 2 (49:53):
Yeah, for sure, yeah, he's googling it.

Speaker 5 (49:59):
All right, so.

Speaker 4 (50:02):
I've heard the name.

Speaker 1 (50:03):
I didn't know that.
It was like a big chain, though, or I don't know if it is a
chain.
No, yeah, I have not.

Speaker 3 (50:10):
Yeah, it's popular here.

Speaker 1 (50:12):
Oh, of course you're up.

Speaker 2 (50:16):
I think was it's a chorus term.
Yeah, I can of course up.
Oh yeah, this is first term.

Speaker 5 (50:19):
I need to get off this Trigger train.
I'm gonna go.
I'm gonna go Kava oh.

Speaker 1 (50:29):
That's an elite pick.
That is a great thing.

Speaker 3 (50:33):
Is that big enough?
Is it a chain?
Yeah, it's it's.

Speaker 1 (50:38):
They've opened up a bunch.
Now there's like three pornOrlando and I think they're like
kind of throughout now.

Speaker 4 (50:43):
Oh, that's like actually fast-disgrowing chains.

Speaker 2 (50:49):
Kava, of course, is what?
Just for the listeners, what it?
What is Kava?
Because they might have neverheard of it, nor tried it, air
it so, like those, we's kitchen.

Speaker 1 (51:01):
Yeah.
I think it's the same companyright.

Speaker 3 (51:05):
Mediterranean fast casual right.

Speaker 1 (51:07):
Yeah, it's kind of like, similar in concept to
Chipotle, but for Mediterraneanfood and significantly better
quality.
Usually Great Pita's greatbowls they're.
Harissa chicken is such abanger Great pick, that's an
elite pick.
I'm mad that I didn't pick thatverbal meme on the opposite of
the Eagles when the or theVikings when the Eagles draft

(51:32):
Jalen Rager, on the opposite ofthat.
Right now I Am not laughing.

Speaker 5 (51:39):
Jalen Ragers out of the league, isn't he?

Speaker 1 (51:42):
He was what didn't get traded to the Viking bus
here.
Yeah, it's like a pun returnand he muffed pun.

Speaker 2 (51:49):
I don't know.
All right, I guess I'll go pick19.
I'm gonna go Chipotle, but I'mgonna go Out of the.
I'm gonna take away the E Colioutbreak.

Speaker 5 (52:02):
Okay okay.

Speaker 2 (52:03):
Okay, okay okay, oh, I Chipotle great thing.

Speaker 1 (52:07):
Yeah, that's a good.

Speaker 2 (52:09):
We got the app.
You can order ahead of times.
Walk in, pick it up.
You don't stand in line to geta bowl.
Yeah, two meals electric.

Speaker 1 (52:19):
And there's something to be said about kind of
revolutionizing the like fast,like assembly line style, like
everything that does that is theChipotle of whatever, but
there's, there's kind of thataspect to it.
It was kind of the the bigfirst one that did that.
Yeah, no, I love Chipotle, andnow their queso isn't like

(52:40):
frothy and weird, so that's alsoa bonus, yeah they all did yeah
.
Their first version of queso isthe worst thing that I've ever
had a restaurant ever like.

Speaker 2 (52:52):
It was like liquid sandpaper.
It was so like, yeah, yeah it's.

Speaker 1 (52:56):
I don't even know how they made their queso like that
didn't make any sense like whoapproved it?

Speaker 2 (53:00):
Yeah, this is How'd you mess up queso?
It's literally just meltedcheese.
They try to be healthy with it.

Speaker 3 (53:09):
Yeah, the one thing I say About Chipotle and every
time I go it's it's just becomeso mainstream now that
Especially this youngergeneration they love it and they
love the ordering, not the appand stuff.
So when I go, like a lot oftimes if you don't order a head
Like you have to wait a whilebecause they're busy doing

(53:31):
mobile orders, which is annoying.
But also I've had like negativeexperiences where they give me,
like you know, the bottom ofthey're scraping the bottom of
whatever they have a running outof whatever peppers or he for
whatever you want it's not fresh, I don't know, it's just always
fresh and no freezers.

(53:52):
Oh, I mean, it sits there, rightit?

Speaker 2 (53:56):
sits there.
Well, if there's a lot ofpeople there and a lot of mobile
orders, seems like it's flyingout pretty quickly, right, yeah
well.

Speaker 3 (54:04):
I don't know, I'm just saying that used to be top
of my list, it's, it's.
I've had a couple of negativeExperiences that have knocked it
down a few.
You not just.

Speaker 1 (54:13):
Where do we fall on the mose versus Chipotle debate
or they not kind of in the same?
I feel like they're differentenough that I would.
I would just I like both ofthem kind of thing.
But I get different things atmost versus Chipotle, I think
Chipotle or like a salad.

Speaker 2 (54:30):
Yeah.
So Chipotle for me is it's more, it's more healthy, like when I
eat mose.
I feel like I'm just down forthe count for a couple hours.

Speaker 1 (54:37):
Yeah, yeah.

Speaker 2 (54:37):
Yeah, it's good, the case is awesome.
You get the nachos, you get thebig-ass home record.
Delicious, but it is.

Speaker 1 (54:45):
It is really it's a different category.
Yeah, no, that's right, yeah.

Speaker 3 (54:49):
Yeah, so Chipotle at least can convince yourself.
We're trying to eat healthyMose, not the case.

Speaker 2 (54:55):
It's fresh rice, beans, chicken, protein, veggies
.

Speaker 3 (54:59):
So yeah, like you could just do a burrito bowl,
you can make it like keto.
Whatever you need, whateverdiet you're on, yeah, it's elite
.

Speaker 1 (55:08):
It's great they're vinaigrette is also a banger.

Speaker 5 (55:12):
Who had that this?

Speaker 1 (55:15):
isn't healthy.
I get the vinaigrette.
What?

Speaker 5 (55:17):
do you say?
What do you say?
We're saying that mose isn'thealthy.
This is easier feel healthy?

Speaker 1 (55:24):
Yeah, it doesn't feel .
I don't feel like I have had ahealthy meal after having mose.
No, first one, yeah, yeah no,because it's also elite, so it's
definitely not first one.

Speaker 5 (55:36):
Yeah.

Speaker 4 (55:38):
The, so freed is it.

Speaker 5 (55:39):
I have to help them out really quick.
Yeah, I don't think I've hadthose superior.

Speaker 1 (55:45):
They're good.
Is that like one of the proteinoptions?
Can you get that instead oflike Chicken or steak, whatever?

Speaker 5 (55:50):
Yeah.

Speaker 2 (55:52):
Yeah, that's good.
Alright, andrew.
Last two picks.
Let's, let's see thisfive-level staggered lineup that
you've been in.
You've been, unfortunately, allup, so let's, let's see.

Speaker 3 (56:05):
Yeah yeah.
There's a couple on here that Iprobably not gonna Go to
because they're, they're,they're chains, but they're not
as popular.
I don't know if you guys wouldrecognize them as much
popularity contest.
Yes, I'm gonna go with the.
We go with J Alexander's.

(56:29):
Hmm, not a fan.
Do you like J Alexander's?

Speaker 1 (56:35):
No, or like hey, alexander's, I'm gonna pass on
going to this restaurant, oh my,god, oh my god, for anyone who,
like maybe the people thatdon't know who cover is.
I also not know what JAlexander's is.
So if we want to just rollthrough that real quick, what is
that?

Speaker 3 (56:50):
It's like a really nice trendy dent, like sit-down
Fancy restaurant.
That's a chain that they have alot of locations of it's.
It's really nice restaurant.

Speaker 2 (57:04):
I just remember the one on Dale Mayberry, you know
like 275, yes, north, yeah, yeah, okay, it's all.
Yeah, great, fast casual dining, but I'm not fast casual, it's
like sit down.

Speaker 5 (57:19):
It's never been to J Alexander's.

Speaker 2 (57:21):
I've been one time didn't care for yeah.

Speaker 3 (57:23):
I think you haven't been a while it, so go now,
because I mean they've revampedthem and they're really nice.
They're like qualityrestaurants.
Yeah, you're looking for like a.
Yeah for like a nice dinner.
It's a great option.
That was my fancy one, let'ssee, I'm gonna go it.

(57:45):
Since Chris went Italian, I'mgonna go pizza.
I'm gonna go Mello mushroom.
I like that Not bad pizza place, a lot of options yeah, good
good barbecue and pork.
Luncheon and pizzas yeah yeah,never had a bad try.
I've had a bad pizza and Mellomushroom.

Speaker 1 (58:07):
Yeah, great cross to yeah, yeah.

Speaker 5 (58:11):
Mello mushroom has.
If you build your own pizza,kind of an off the wall topping
but tempeh, if you ever hadtempeh they can put that on a
pizza for you.
Huh.

Speaker 2 (58:24):
Victor just texted me .
He wanted me to ask what is uh,what's tempeh?

Speaker 5 (58:29):
Like a soy cake.
Oh, you can chop it up.
Okay, go describe it it's likea brick of soy.

Speaker 4 (58:38):
All right.

Speaker 5 (58:39):
Put that on pizza.
Phenomenal, I like, I like.
Mila mushroom yeah, it's.

Speaker 3 (58:45):
It's good for pizza chains.
I'd say it's up there.
Of course.
You know, a lot of times youlook for a local, local pizza
place.
But If you're talking, changeit, mellow mushrooms, you go to.

Speaker 1 (58:57):
Yeah, to be fair, there are some places where the
local pizza chains just kind ofstink too, so sometimes it's
better to just go to Milamushroom than Some random pizza
place that might not be verygood either.

Speaker 3 (59:10):
Yeah, yeah, chris, I just pulled up the J Alexander's
on Northdale Maverick they.
It looks like they've alreadydone it.
It's pretty nice.
Now, it's Pretty nicerestaurant.
I want to check that out atsome point.

Speaker 5 (59:23):
Hmm.

Speaker 2 (59:24):
Yeah, we'll see like if I like my car gets broke down
like nearby and Right acrossthe street from that new
development they just finished.

Speaker 3 (59:36):
There's apartments with the whole foods and
everything.

Speaker 2 (59:39):
Oh, midtown, what they call it.
I think it is yeah, which isfunny, they call it midtown.

Speaker 3 (59:46):
I guess kind of midtown.

Speaker 5 (59:47):
Oh, there's a shake shack over there of course
Rather go to a shake shack or JAlexander's Ooh.

Speaker 3 (59:57):
Shake shack Depends on what you're looking for, but
I would probably go tojalexanders if I was looking to
sit down.
Oh, it's, you know, we're downhere yeah.

Speaker 2 (01:00:11):
I love places to sit down.
I hate when I go to.

Speaker 1 (01:00:14):
I hate when I go to shake shack and I make me stand
up.

Speaker 3 (01:00:21):
You're stand up most of the times.

Speaker 1 (01:00:22):
What I mean one time I kind of leaned against the
wall and they were like what thefuck are you doing?

Speaker 2 (01:00:26):
I remember that used to be the old boarders bookstore
.

Speaker 3 (01:00:32):
Over there on north down Maybury it's.
It's now that Floridaorthopedic, but like in high
school I remember that was likethe old boarders bookstore
before borders were not business.
Can't believe one out ofbusiness.

Speaker 2 (01:00:45):
I think that Barnes and Noble is still out there,
though, right.

Speaker 3 (01:00:48):
That's still.

Speaker 1 (01:00:48):
Yeah, I think Barnes and Noble and books a million
are the only book chains left.
Yeah, books a million forgotabout that.

Speaker 2 (01:00:58):
Is that village instill there?

Speaker 3 (01:01:00):
Yep, that village instill there too, right across
the street from a men'swarehouse?

Speaker 5 (01:01:06):
Yeah, like the way you look.

Speaker 3 (01:01:10):
I've heard that Donatello Italian place is
really good.
I haven't actually eaten therebefore.

Speaker 2 (01:01:14):
I've heard it's good too, it looks like shit from the
outside, but apparently it'sreally good.
Yeah, that's why I knew it wasa good place to sit down.

Speaker 3 (01:01:21):
Yeah, that's why I never went there.
And then all of a sudden I waslooking and it was like one of
the highest rated restaurants inTampa.
I was like, really, yeah, isthe press box still there?

Speaker 2 (01:01:35):
Oh, that place sucks that place is awful it's.
Yeah, it's disgustingly bad,it's terrible.

Speaker 4 (01:01:42):
They do like one time .

Speaker 2 (01:01:44):
Cheese nachos and they bring out the nachos and
it's just two craft singlesThey've melted, oh what a slush
yeah.

Speaker 3 (01:01:53):
It's still open, though I wonder if they've
changed owners or something.
Yeah, that's been there forever.
Wow, all right.
Yeah, go ahead.
I'm just going down to DelMabry Gonna have different
things.

Speaker 2 (01:02:06):
Yeah, I'm trying to decide.
I like have no idea what I'mgonna do with this.
I'm gonna go Texas Day Brazil,it's got everything.
It's got salad bar, it's gotsoups.
It's got like 20 somethingdifferent types of meat.
You can order it unsalted, ifyou want, or lightly salted, so
if you're like on the healthierside, that's fine, awesome meats

(01:02:27):
.
You can have flat price.
You get whatever you wantchicken, bacon, wrap, filet,
whatever you want.

Speaker 1 (01:02:34):
Solid dessert game too.
I think they have like a bananasposter there.

Speaker 2 (01:02:37):
Oh, it's so good, they give you cinnamon bananas
during the meal too.
Yeah, damn, that's right.
Yeah, it's a palate cleanser,just keep you going moving.
Good pick, it's a good pick.
Yeah, that's a good pick, thankyou.
Thank you, guys, appreciate it.
Anyone been to what's the otherone, fogo de Chau?

Speaker 1 (01:02:57):
Yeah, I've been to both.
They're pretty similar.
I think Texas Day Brazil istwice slightly better.
It's pretty similar.
I think Texas Day Brazil hasslightly more like salad bar
options.
Yeah, salad bar is huge.
Yeah, that's the big mistakethat you make early on, as you
commit to the salad bar and allof a sudden the meats are coming

(01:03:18):
out.
You already went hard on thesalad bar.
That's the first time.

Speaker 2 (01:03:22):
Alright Corey rounded out his team Pick, number 23.

Speaker 5 (01:03:26):
The tough pick coming off of Texas Day Brazil.
I have to be true to myselfthis would be a disservice if I
didn't have this on my team.
This is a guy that, oh boy, Ithink you don't love to watch,
but you need them on the squad.
This is probably my 1-1, but Icouldn't have picked it in the
first I've got to go Taco Bell,I almost picked that one.

Speaker 1 (01:03:52):
I almost went that first round.
That's a classic.
I don't hate that.

Speaker 2 (01:03:58):
They took away the quesaritos so I couldn't beat it
in there without that.
Just terrible terrible decision.

Speaker 5 (01:04:04):
I'm gonna give you a quick hint below.
They took it off the menu and Ikept ordering it.
And I got it because I keptmaking it for me.
And then one time they liked it.

Speaker 2 (01:04:17):
Shout out to Run, cut to the Chest.
Shout out to whoever keptmaking it, though.

Speaker 3 (01:04:23):
Real ones for that.
The thing about Taco Bell is Ithink it's up there as the
restaurant that eliminates menuitems that people actually like,
the same thing where they takethings off the menu that people
love and people complain about,I get like.
They're versatile, they cancome up with a bunch of
different options and maybe froma business standpoint it's not

(01:04:47):
something that they can make allof those.
They'd have to bring indifferent food options, supplies
or whatever equipment orwhatever it is to make all of
those all the time.
So as far as like taking awaythe fact that they have the
nacho fries and they take it offthe menu and put it back on the
menu, keep the nacho fries onthe menu.

(01:05:09):
The nacho fries are elite withthe nacho dipping sauce.
I don't think I've ever hadthose.

Speaker 1 (01:05:17):
I think I've had them like maybe once or twice.
They are very good.
They're nacho cheeses Probablythe best fast food nacho cheeses
.

Speaker 2 (01:05:24):
Yeah, yeah, Crunchwrap Supreme, just solid
all the way around.

Speaker 1 (01:05:28):
My only issue with Taco Bell is that the better
stuff is like significantly moreexpensive.
In my opinion, the chalupa isthe best thing they have and
it's like $4.50 for a chalupa.
So if you want like a mealaround a chalupa, you're
spending like $13.

Speaker 2 (01:05:41):
Yeah, and if you want to like sub chicken or steak,
add two more.
Yeah yeah, which I do everytime.

Speaker 1 (01:05:48):
Yeah, absolutely, of course.

Speaker 2 (01:05:50):
Yeah, I want that ground beef loaded grillers
though.

Speaker 1 (01:05:54):
Ooh, damn.
Yeah, I'd rather be a littleannoyed and spend like $14 at
Taco Bell than spend like $9 andget worse stuff.
So I mean they know whatthey're doing, I guess.

Speaker 2 (01:06:05):
Yeah, they got the party packs.
You know, show up.
I've shown up to a party with acouple party packs.
You're instantly the MVP of theparty.
It's a Damn.
Everyone loves a party pack.

Speaker 3 (01:06:16):
What a flex.
Yeah, but it's one of thosethings where I guess the draw of
bringing back a menu item Likeif they bring back the cheesy
gordita crunch, I'm back, likeI'm going.

Speaker 1 (01:06:28):
Yeah, yeah, yeah.

Speaker 2 (01:06:30):
I don't think I've ever had that.
What's the cheesy gorditacrunch?
I've heard of it, but what isit?

Speaker 3 (01:06:34):
exactly.

Speaker 2 (01:06:35):
Oh my gosh man magical, it's so good.

Speaker 3 (01:06:37):
Magic it is.
So you wanna go ahead, corde?
No, you got it.
So it's a flour tortilla cheese.
Then melt it around a taco, soyou have the.
So it's like the flour tortilla, the soft shell.
No.

Speaker 1 (01:06:56):
Chalupa is like a fried pita pretty much yeah.
Chalupa is a banger too Okay.

Speaker 2 (01:07:03):
I've had that before.
I was just thinking that wasthe chalupa.

Speaker 1 (01:07:07):
Okay, yeah, cheese gordita crunch is a banger.

Speaker 5 (01:07:11):
You guys know how to make that even more elite.
You gotta put the Doritos.
Look at those tacos, doritos,damn.

Speaker 3 (01:07:17):
Yeah, the.
Doritos, see, that's anotherone, like Taco Bell, constantly
innovate.
They're the most innovativefast food restaurants man.

Speaker 1 (01:07:26):
They've got the best app too, as far as
customizations.
You can customize anything butyou do like.
I said, you end up spendinglike $7 more.

Speaker 2 (01:07:33):
Yeah, but you can do whatever you want.
Like you want some extralettuce, it's like 75 cents.
Okay, just throw a littlelettuce in there.

Speaker 5 (01:07:42):
But yeah, I do wish they had it was awesome.
I do wish that they had betterdesserts.
I'll say that.

Speaker 2 (01:07:47):
Yes, cinnamon twists suck.
I do not like them yeah.

Speaker 1 (01:07:52):
The Cinnabon delights .
I know I picked Cinnabonearlier so I'm biased, but the
Cinnabon delights are bangersyeah those are good yeah.

Speaker 5 (01:08:01):
Association with each other.
So Taco Bell.

Speaker 2 (01:08:04):
Yeah, that's right.
Cinnabon delights are awesome,mexican pizzas good too.
Yeah, yeah, classic.
They do what McDonald's triesto do with their trash McRib, so
they try to bring it back andtry to buy it again, but people
actually like it, yeah.

Speaker 5 (01:08:22):
End up I got it.
What do you want me to say?
I got it.
What do you want me to say?

Speaker 3 (01:08:26):
It is good, it's good .
I promise it's McRib.
It's actually good yeah.

Speaker 2 (01:08:32):
No, dude, it's so dry .

Speaker 3 (01:08:34):
Now, let's dry, it's sauce.
It's barbecue sauce On top ofwhat.
It's a barbecue sauce sandwich.
Exactly, Barbecue with pickleswait do you not like pickles on
your barbecue?

Speaker 2 (01:08:47):
sandwich and onions.
I love pickles.
I love pickles and I will eatthem on any sandwich, but the
portion is really dry andflavorless.
No, no, no, no, you got a badone.
Mcrib might be the top fiveworst fast food items.
Yeah.

Speaker 3 (01:09:06):
We should do our worst pick, go around and pick
our absolute worst fast food.

Speaker 1 (01:09:10):
Did I just pick the Burger?

Speaker 2 (01:09:12):
King menu.
I thought that's what you'vebeen doing all the time.

Speaker 3 (01:09:15):
Oh my god.

Speaker 2 (01:09:18):
I knew that was coming, With the exception of
Chick-fil-A.
I do not want to includeChick-fil-A in that slander.
I was going to say you can'tslam one-one.

Speaker 5 (01:09:25):
I promise you mean Burger King, aside from the
chicken fries, right.

Speaker 1 (01:09:29):
Yes, of course Anything that's not chicken, and
I'll give it up to theHershey's Pie as well.
That deserves flowers.
That might be the goat of fastfood desserts.
Actually, it's just likegeneral fast food desserts.
It's a large topped Hershey'sPie.

Speaker 2 (01:09:46):
How about I got a rebuttal for you?
What about the McDonald'scookies?

Speaker 1 (01:09:51):
Yeah, that is close.
That is close.
Yeah, that might be there too.

Speaker 2 (01:09:56):
Sometimes I get all about you guys, sorry, real
quick sometimes when I don't getthem too often.
But the McDonald's cookies, Ifeel like they're hard A good
number of the time, like ifthey're good at fresh and gooey,
they're elite, amazing, butwhen they're hard it's just like
I don't even want these.

Speaker 1 (01:10:14):
Yeah, it's a bit of crap shoot.
Some of them sell them by likethe carton.
You can buy a carton of like 40of them, but that's another
risk and they were all hard.

Speaker 2 (01:10:26):
That was pissed my tan.

Speaker 5 (01:10:31):
You might have to go.
This is true for all fast foodtrust me, you have to go when
it's busy.
Sometimes, if you get a biggercarton, that means that they
have to make more.
You have a better shot atgetting fresh.

Speaker 2 (01:10:43):
So you just have to order.
How many cookies do you havemade?
You just have to order morethan that.

Speaker 1 (01:10:48):
Yeah right.
Or order ahead of time and tellthem to put those aside.
They're like they're ready now.
Just have them set aside andthen go in Order your own.

Speaker 2 (01:11:01):
That would be funny.
You're like sitting outside inthe parking lot calling in the
order and then walk in or I'lltake the fresh ones, please.
All right, no one has anythingto add to that pick.
I think we're all in agreement.
Taco Bell solid pick to roundit out.

Speaker 1 (01:11:19):
Great pick.

Speaker 2 (01:11:21):
Got two more picks left.
You got Ramas and Victor, inthat order, rounding out their
squad.
Let's see what they pick.

Speaker 1 (01:11:28):
Yeah, I'm kind of torn between two here, but I
think I'm going to go with theone that offers just a tiny bit
more versatility.
I'm going to go Dairy QueenGrill and Chill because you got
the Blizzard, obviously, whichis hard to talk.
You get the chocolate extremeBlizzard, Cookie Know, whatever
Blizzard you go with, but thenthe Grill and Chill, underrated
for the actual food too.

(01:11:48):
Chicken tenders are solid.
Those are great yeah.

Speaker 4 (01:11:52):
Great pick.

Speaker 3 (01:11:53):
Thank you.
I don't like their food, though.
Just I like the Blizzard's areobviously elite, but the food
there not that great.
I disagree.
I think it's not like gamechanging.

Speaker 1 (01:12:07):
but yeah, exactly yeah, because you can get like
their lunch combos like $6 andit comes with.
You can like upgrade to aBlizzard and that's hard to beat
that value.

Speaker 2 (01:12:18):
Yeah, like a Reese's.

Speaker 1 (01:12:19):
Blizzard.

Speaker 2 (01:12:20):
Get out of here.

Speaker 1 (01:12:20):
Yeah, I think their burgers are a little underrated
actually, because their burgersare actually pretty solid.
They do like the Charm Grill.

Speaker 4 (01:12:27):
Yeah, yep.

Speaker 1 (01:12:29):
It's like it's kind of similar to going to cookout,
but like less options with thefood is like slightly better.
I'm not saying cookout.
Cookouts would be on my list ifnot for the inconsistency, but
yeah, it's kind of the sameconcept where you can get a
bunch of stuff.

Speaker 2 (01:12:46):
Yeah, yeah, I have.
No, I have no issues with thatpick at all.
Thank you.

Speaker 5 (01:12:51):
We talked about that a while back and I felt like an
absolute buffoon.
I slandered, slandered DairyQueen.
You told me about the lunchspecial.
Yeah, I go.
The cookie dough Blizzard, ooh,classic, yep.
Yeah, the burgers are solid.
I think it's a good.
Obviously they're not toutingtheir burgers, but it gets the

(01:13:14):
job done with the.
Yeah, the Frizer.
Yeah, I would say the Frizer onpar.

Speaker 2 (01:13:22):
I don't really recall the fries actually at Dairy
Queen Okay.

Speaker 1 (01:13:28):
They're like the standard yeah.

Speaker 2 (01:13:30):
Yeah, are they better than Burger King fries?

Speaker 1 (01:13:32):
Yes, obviously yeah.

Speaker 2 (01:13:34):
Yeah, Burger King fries, I don't even have to ask
that.
I was just, you know, justmaking sure where we're at, but
I feel bad for even asking thatnow, just like Wendy's Trash
Fries, ooh.
Also, I heard they changed yourfries actually, so I might have
to detract from that, but whenI got them, like 10 years ago,
they were, they were horrible,oh 10 years.

Speaker 3 (01:13:52):
Yeah, they're better now.

Speaker 1 (01:13:54):
the sea salt yeah their newer ones are definitely
better.
Yeah, and it's hard to arguewith the four four or the five
for five, Right.

Speaker 2 (01:14:03):
Dan, I'm really hoping for a contentious pick,
but that's fine too.

Speaker 5 (01:14:07):
Where do we all fall on the frosty Ah?

Speaker 2 (01:14:11):
overrated, too watery .

Speaker 1 (01:14:13):
It's not great, but if you order their chocolate
chip cookie and then break it upinto the frosty, that's how you
take it to the next level.
That's what I do.
I just go chocolate chocolatecookie, put it in the frosty and
then you have a good ice cream.

Speaker 2 (01:14:27):
We need to get a Wendy's sponsorship.
Damn, put that in there and youever had a Bushwacker?
Bushwacker, yeah, what is thatReally?
Yeah, it's like I didn't knowwhat it was until I got to
Nashville.
It's like a Nashville thing.
It's like a Wendy's frosty, butit has like like a shot of it's
got like alcohol in it, butit's oh, oh, the drink.

Speaker 3 (01:14:48):
Yeah, yeah, yeah, yeah, like chocolate syrup and
stuff.

Speaker 1 (01:14:52):
Andrew's thinking about like a yard tool equipment
.

Speaker 5 (01:14:55):
Yeah, life up.
New Wacker.
Yeah, new Manscaped yeah,sounds disgusting though if you
put alcohol in frosty, unlessit's, I don't know, unless it's
like.

Speaker 1 (01:15:09):
Baileys or something Damn.
It would be such a flex if youbrought Baileys with you to
Wendy's.

Speaker 2 (01:15:18):
Make this frosty a little Irish this morning.
Well, victor, last pick, mrRelevant Pick, what are we?
What's the last chainrestaurant to make the top 25?

Speaker 4 (01:15:35):
I just got to go with the classic McDonald's, oh yeah
, yeah, now the McRib everythingoutside the McRib.

Speaker 2 (01:15:44):
Yeah, just after we just trashed the whole McRib.
Yeah, I trashed the menu thatthey try to bring back, that
they try to sell to America,which is not that great.
Also, they took away snackwraps.
Those were elite.
Yeah, I don't know why theytook that.
Oh, yeah, they make a mistake.
Those are awesome, yeah.

Speaker 3 (01:16:00):
Yeah, they should have never got rid of those.

Speaker 1 (01:16:03):
Arguably top maybe two or three best nuggets though
of any fast food chain, justfrom a consistently level.

Speaker 2 (01:16:12):
Really.

Speaker 3 (01:16:12):
Member chicken selects.

Speaker 2 (01:16:14):
Remember when they had those, yeah, yeah.

Speaker 1 (01:16:17):
Oh yeah, the tenders yeah.

Speaker 5 (01:16:21):
Well, we had a curiosity, Ramos.
What were you saying?
Corey I had a curiosity, ramoswhat would be your rankings for
chicken nuggets?

Speaker 1 (01:16:35):
I go Wendy's Spicy.
Yeah, 100% Popeyes, popeyes.
Nuggets are incredible.
Yes, they're like insane, howgood.

Speaker 2 (01:16:45):
They might be one one for me.

Speaker 1 (01:16:47):
Yeah, yeah, yeah.

Speaker 2 (01:16:49):
Popeyes is awesome.
I'll throw that out there.
Their biscuits are incredible.

Speaker 1 (01:16:54):
Yeah, I almost picked Popeyes instead of Derek Green.
That was my other.
That's what I was decidingbetween yeah, yeah.

Speaker 5 (01:17:01):
Not a huge fan of.
Chick-fil-a in general, buttheir nuggets are good.
I put their nuggets over.

Speaker 3 (01:17:08):
Whoa, nuggets are good.
Corey, you don't likeChick-fil-A?
I'm actually.
I'm over this earlier.

Speaker 1 (01:17:14):
Yeah, I'm actually on the corey side of this.

Speaker 2 (01:17:17):
Yeah, andrew, I'm just surprised.

Speaker 5 (01:17:20):
You guys know about the waffle fries.

Speaker 1 (01:17:22):
take already the leaf fries but they're just kind of
soggy and kind of suck a lot ofthe time.

Speaker 3 (01:17:28):
Oh my gosh.
They're so good man.
Oh man, y'all going to a badchick fight.

Speaker 5 (01:17:35):
I'll take the sauces all day long, but yeah, for sure
.

Speaker 4 (01:17:38):
That's the limit.

Speaker 5 (01:17:40):
And the sweet tea and the limonator also.

Speaker 2 (01:17:44):
Yeah, they have their milkshakes too.
Yeah, Milkshakes are good.
They have a good breakfastburrito with the picante salsa.
It's really good.
So I have a question this Iactually did not put this on my
list, but it came up when Ramasaid DQ.
What does everyone think aboutCulver's?

Speaker 1 (01:18:01):
Oh, banger.
Yeah, pretty good, I wish theyhad mozzarella sticks.
Is there cheese?

Speaker 2 (01:18:06):
Yeah.

Speaker 1 (01:18:06):
I'm actually yeah, I'm a little mad at myself for
not thinking of Culver's,because that is definitely on my
like.
That's an elite chain as well.

Speaker 2 (01:18:16):
This is more expensive, like way more
expensive than Dairy Queen isfor yeah, it's delicious, it's
awesome, but it is.
It can't be like prettyexpensive for what it is.

Speaker 1 (01:18:24):
Yeah, and I take like dessert to dessert.
I take Dairy Queen overCulver's but Culver's is a
burger's.

Speaker 5 (01:18:33):
Oh yeah, what about Wawa?
Would that have played if Isaid that?

Speaker 1 (01:18:41):
I had that on my list .

Speaker 5 (01:18:42):
I love Wawa.
It's incredible.

Speaker 1 (01:18:44):
Yeah, their sandwiches are hits every single
time.
Pretty good, yeah, especiallyduring Hoagie Fest, and you can
come in and just get one forlike five dollars.
Subway and shambles every timeHoagie Fest rolls around and a
whole other times yeah.

Speaker 2 (01:19:01):
And then also when it doesn't roll around.
I have an honorable mentionthat I was going to include in
my list, but I'm going to sayChili's, before they took the
awesome blossom away.

Speaker 1 (01:19:15):
Yeah, I love Chili's Chips and salsa Great.

Speaker 2 (01:19:19):
Yeah, Texas.
Or what's the cheese fries?
The Texas cheese fries.

Speaker 1 (01:19:22):
Yeah, texas cheese fries, those are awesome.
Buffalo chicken rinsks, honeychipotle chicken crisps first,
yeah, the Southwest case of Diaz.

Speaker 2 (01:19:30):
I think it's called Yep.
Yeah, yeah, I'm starving rightnow.

Speaker 1 (01:19:35):
I also had the.
This one was a little too,maybe niche.
I didn't know if it would runwith this crew.
I had the food court at Sam'sClub of Costco.

Speaker 4 (01:19:47):
Okay, yeah, yeah.

Speaker 1 (01:19:49):
They're hot dogs and pizza is insane.
You can get a slice of pizza, adrink and a hot dog for like
$4.50.

Speaker 3 (01:19:57):
Yeah, the value is insane.

Speaker 1 (01:19:59):
And they're hot dogs.
They're legitimately good.

Speaker 2 (01:20:03):
Oh yeah, yeah, I've never had it, actually, but I've
heard nothing but great things.

Speaker 1 (01:20:07):
Yeah, definitely good .

Speaker 3 (01:20:09):
Yeah, I had five guys .
But when, yeah, I was aboutShake, shack and then Steak and
Shake, I was like I'm not goingto double down on that.
Have you all ever read it?
Uncle Julio's?
No, Okay, that's why theydidn't say it.
It's like the best Mexican,it's Tex-Mex, so it's not like
authentic Mexican.
Chewie's is more Mexican thanthat.

(01:20:30):
But the best Tex-Mex restaurant, the.
They make their flour tortillasin-house fresh and they
actually you can watch themachine as they come out so good
Like the fajitas are insane atthe best fajitas.
I don't know who they are.

Speaker 1 (01:20:51):
Do they?
Do they sizzle when you walk tothe table or when they walk to
the table?

Speaker 3 (01:20:54):
Okay, yeah, okay, and you can go.
You can max it out.
You can go.
Chicken, beef and shrimp.
They also offer shrimp fajitas.
It's so much food, too Likeit's elite.
It's a little pricey, but it'sgood.
It's really good.

Speaker 1 (01:21:11):
I don't know if you guys have been to Nando's, but
that would definitely be on mylist as well.
It's there's only in the US.
There's only Chicago and DC.
They're the only place thathave them, but it's in the UK as
well, but they do like it's aSouth African place, but they do
like a grilled chicken andtheir sauces are incredible.
I've had the Nando sauce, butyeah, they do like a medium

(01:21:33):
garlic sauce, so it's like a hotsauce, but kind of our lucky,
it's awesome.

Speaker 2 (01:21:37):
You guys ever had a tzatziki's?
Yeah, tzatziki's is good Likethat sauce they have is awesome.
It's so good, it's likeMediterranean Tzatziki sauce.

Speaker 5 (01:21:48):
The place is called Tzatziki's.

Speaker 2 (01:21:50):
Yeah, yeah, there's one.
I used to live right by one.

Speaker 3 (01:21:54):
At Tzatziki's Mediterranean Cafe.
Yeah.

Speaker 1 (01:21:59):
Yeah, but if you guys , it's kind of like a Kava.

Speaker 3 (01:22:02):
People in similar Kava.

Speaker 1 (01:22:04):
Okay, have you guys had Jets pizza?
It's like Detroit style pizza.

Speaker 5 (01:22:09):
It's so good.

Speaker 1 (01:22:12):
For a chain.
It's insane.

Speaker 3 (01:22:14):
It's good for a chain .
I mean, you wouldn't put in thesame ballpark as Emmy Square
though.

Speaker 1 (01:22:18):
Yeah, exactly Right.
It's like you can get a bunchof better places, but if you
don't have Detroit style pizza,I'd take Jets.

Speaker 2 (01:22:28):
Yeah, I had a Holstone Creamery.

Speaker 3 (01:22:32):
Holstone I did too.
Do you guys have like Andes orthe frozen custard place?
I don't know what your local?

Speaker 1 (01:22:44):
Andes is no, I've seen it, but there's none down
here.

Speaker 3 (01:22:47):
I mean there's also TCBY.
Do you guys have the Jeremiah'sor Rita's?

Speaker 1 (01:22:53):
I've heard of Rita's Like Italian ice, not jealous.
What do they also do Like softserve and stuff?

Speaker 5 (01:22:59):
Oh sure, oh, Peter Pit Probably not at all, top
five Still solid.

Speaker 1 (01:23:07):
Do they still?
Are they around?
The only one that I knew it wasin Tampa.

Speaker 3 (01:23:11):
Yeah, I haven't been to Peter Pit before.
I don't know.
I've seen some sketchy ones, soI've never actually tried it.

Speaker 4 (01:23:20):
Good.

Speaker 1 (01:23:21):
I'd start at Starbucks on my list for you
know cake pops, sandwiches,drinks.

Speaker 3 (01:23:29):
There was one.
I was close to picking YardHouse.
Have you all ever been to?

Speaker 1 (01:23:33):
a Yard House.
Yes, Great happy hour.
They do half price apps andit's incredible.

Speaker 3 (01:23:38):
It's so good.
It's one of my favoriterestaurants.
I didn't know if it would be.
It is a chain, but there areonly certain big cities.

Speaker 1 (01:23:47):
There's a few.
Yeah, exactly, but it's good,it's very good.

Speaker 3 (01:23:51):
Oh yeah, you get the Yard Stick.
I mean they have like over 100beers on tap, so huge selection
it's.
The food quality is so good.
Then another one I had wasTed's Montana Grill.
Do you guys at the Bison Burger?
Yeah, so I'm glad they pickedthose.
Those are more of my like.
They're chains but they're notthat widespread.

(01:24:14):
I also had David Buster's, butthat was classic.
Don't remember David Buster'sactually having good food.

Speaker 1 (01:24:22):
I've eaten there a couple of times, but yeah,
topgolf has good food, if we'regoing like energy prices.

Speaker 2 (01:24:29):
Yeah, Surprisingly really good food.

Speaker 1 (01:24:33):
Yeah, it's like much better than it has any business
being.

Speaker 2 (01:24:36):
Exactly Yep 100%, 100%.

Speaker 3 (01:24:38):
What's funny is here in Lexington we don't have a
Topgolf, but they did just openup the Parf Social, the
restaurant version of Topgolf,so we don't have the Topgolf?
No, we don't have the Golf, wejust have the restaurant.

Speaker 1 (01:24:53):
Well, the food is pretty good.

Speaker 4 (01:24:55):
Yeah.
I'd like to point out that Good, all right go ahead.

Speaker 2 (01:25:02):
I was just going to say I thought PF Changs would
come up at one point.
Yeah, I thought about it.

Speaker 3 (01:25:07):
Yeah, I was going to do it for Asian, but Rhombus
took Panta from me.

Speaker 1 (01:25:11):
So that's why I didn't go Asian.
I haven't been to PF Changs.
In a minute Payway is like aspin off of it.
Right, it's like similar.

Speaker 3 (01:25:21):
Payway is like the fast, casual version of PF
Changs.

Speaker 1 (01:25:25):
You could go to Hibachi Place with Kobe and
Benihana.

Speaker 3 (01:25:31):
Oh my gosh, how have you not known?
I don't think so.

Speaker 2 (01:25:34):
Dan, that's so much fun, like when you can go as a
group and you can have the wholetable.

Speaker 1 (01:25:39):
Yeah.

Speaker 2 (01:25:40):
Awesome yeah.

Speaker 3 (01:25:41):
Someone should have just picked all the restaurants
mentioned in the office.
Yeah, hooters, hooters,benihana Chicken breast hold the
chicken.

Speaker 1 (01:25:54):
Samaras, new York sauce.

Speaker 3 (01:26:00):
Look for authentic New York pizza.

Speaker 1 (01:26:04):
I just want to preemptively put the basketball
version of Topgolf on my list,because even if the food is not
a banger, the actual basketballis going to be awesome.

Speaker 3 (01:26:12):
Where is that?

Speaker 1 (01:26:13):
one opening Is that I don't think it even has a
location.
I think it's supposed to be inTexas somewhere, but it's
literally just a concept rightnow.

Speaker 3 (01:26:22):
Okay, yeah, I thought the baseball one too.
It's interesting.
Yeah, it's cool yeah.

Speaker 1 (01:26:30):
I think a football one would be my favorite,
because there's not really manyLike.
You can go to a batting cage orlike a basketball court or
whatever, but you can't reallyjust go somewhere and throw
football at targets.
So they should have that.

Speaker 3 (01:26:40):
Oh it's called Jump Shot Coming in 2024.
Damn, apparently, you should go, just for research purposes, we
should go.
Yeah, apparently DJ Khaled isan advisor.
That's awesome.
Of course, he is An advisor,not an investor.
An advisor yeah, oh, it's thesame guy that did DriveShack,

(01:27:03):
and he was former CEO of Topgolf.

Speaker 1 (01:27:07):
Oh damn.

Speaker 3 (01:27:08):
He's the one that's starting it.
He's the CEO.
Yeah, this guy was former CEOof Topgolf, driveshack, fedex
and president of Krispy Kreme.

Speaker 5 (01:27:24):
I trust him with my life.

Speaker 2 (01:27:29):
I did have Krispy Kreme on my list.

Speaker 1 (01:27:31):
Yeah, same.

Speaker 5 (01:27:33):
Yeah, yeah, that's right.
I was going to say I don't haveT1 of flats per se on my list,
but the Cooke Dough FloutosCooke Dough Floutos.
I consider them like the LeBronJames Cavs teams that almost
brought it into the mix, butDamn, I haven't had that.

Speaker 1 (01:27:50):
I've seen that they have them.
I've never had the Cooke DoughFloutos.
Are they like a must-try?

Speaker 2 (01:27:55):
They're so good.
Yeah, they're unbelievable.
Yeah, so good.

Speaker 3 (01:27:58):
Okay, yeah, that Jump Shot place is going to be in
Atlanta, by the way.

Speaker 1 (01:28:04):
Damn Okay, so we're meeting in Atlanta for when it
opens.

Speaker 5 (01:28:07):
Yeah, you have to eat the floutos though.
Oh, they cool off real quick,okay, okay.
Yeah, I would say they cool off.

Speaker 2 (01:28:17):
Throw them in the air fryer.
Throw them in the air fryerwhen you're home.
Yeah Right, sure, ooh, I'lljust have them there.

Speaker 1 (01:28:23):
There you go.
Have them in the kitchen orthey're even Don't even bring
them out to the table.

Speaker 2 (01:28:27):
I'll walk back, even if they don't even have any
tables or chairs.
I'm just saying Well, folks, Ithink we nailed that.

Speaker 1 (01:28:40):
Yeah, that was just a solid effort all around.
Yeah, there we go yeah.

Speaker 2 (01:28:48):
Solid picks.
We'll have to find a way to seeif we can create a poll See who
wins.
Yeah, get some pangers on there.
And then also Jay Alexander's.

Speaker 1 (01:28:59):
And first watch, first watch.
Oh yeah, that's great, that'sthe second best breakfast place
on the Second best breakfastplace on the In the draft.
Yeah Right, I did almost.
I consider it an IHOP becauseit's just a classic, but I also
have not been to IHOP in years.
I don't know if it still holdsup yeah, long time.

Speaker 3 (01:29:19):
Yeah, ihop's kind of falling off.
That's a more struggling, yeah,another one I used to love is
Checkers.

Speaker 2 (01:29:28):
Yeah.

Speaker 3 (01:29:28):
Yeah, champers, yeah the fries.
Yeah, it's not the same.
Now it's.

Speaker 2 (01:29:33):
No, Lost it.
You know it used to be good.
Arby's used to be a lead backin the day yeah.
Yeah For.
The drive.

Speaker 1 (01:29:39):
This was good.

Speaker 5 (01:29:40):
They had a banger fish sandwich too, oh I read
that yeah, I went there recentlyto have like a buffalo chicken
sandwich.
Is it horrible?
Yeah, it's so bad.

Speaker 2 (01:29:54):
What a waste.
Shout out Arby's All rightfolks, all right boys.
27 in the books Starting 5.
Brought it back.
We'll have to bring backanother one here down the road,
but yeah.

Speaker 1 (01:30:10):
Something tells me we'll have plenty of time for
starting 5s for the next fewmonths.

Speaker 2 (01:30:14):
We don't have baseball talk room, let's come
on up so starting 5.
Yeah, we got some starting 5scoming up.
Yeah, yep, all right folks,thanks for tuning in Episode 27.
Was a Go big blue.

Speaker 4 (01:30:28):
Blue For back yeah, never Cut.

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Episode 27: Starting 5 of Best Chain Restaurants

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