Episode Transcript
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Speaker 1 (00:00):
All right, here we go.
Speaker 2 (00:01):
Thank you for listening The Mark Blazer Show with Chuck Douglas,
Zach Attack and Nick and Scott are joining us now,
the owners of Hangover Easy.
Speaker 3 (00:14):
I love Nick and Scott I already.
Speaker 1 (00:16):
Do you should smell this studio if we had it?
Speaker 3 (00:20):
Well, if it's usually not either, but today it's very good.
Speaker 1 (00:23):
Yeah, if we had TV, we call it smell.
Speaker 2 (00:26):
A vision is what you would need or you would
be begging for, if you could see what is in
front of us. Right now, we just have a small
sampling of this enormous menu that Hangover Easy has. You
guys have I don't know you guys can chuck if
you if you could like, okay, position you're in front
(00:46):
of the there we go.
Speaker 4 (00:47):
Okay, yeah, and you.
Speaker 2 (00:49):
Don't have to put on headphones if you don't want,
because you won't really be hearing anything except just here
in the room. But again, Nick and Scott, thank you
guys first and foremost for bringing this in. And I
know is this your second trip into the building today.
Speaker 5 (01:03):
Yeah, we were here this morning for Jimmy jam and
those guys.
Speaker 4 (01:07):
It's been fun.
Speaker 1 (01:08):
Yeah.
Speaker 2 (01:09):
I noticed when I came in today I saw some
of the food setting out there on one of the
on one of the tables, and then I saw the menu.
Speaker 1 (01:18):
I go, oh, hangover, Easy was already here today this morning?
Speaker 4 (01:21):
Or what have you?
Speaker 2 (01:22):
I saw like a waffle out there or what have
you like? It looked like some sort of waffle maybe, or.
Speaker 5 (01:27):
We brought in a chicken waffles this morning. So it's
our homemade chicken and waffles. It's got a maple glaze
on it, a spicy maple glaze. So it's a little
buffalo sauce with maple syrup.
Speaker 4 (01:38):
Yeah.
Speaker 5 (01:39):
I have thyme butter and some seasoning on.
Speaker 4 (01:41):
Oh, it looked amazing.
Speaker 2 (01:42):
So this is the latest restaurant here in the Columbus area,
the Dublin Bridge Park area. You guys opened over the
weekend last Saturday, and so this is your seventh restaurant.
Speaker 4 (01:56):
This is the seventh.
Speaker 6 (01:57):
Yeah, that's correct, Okay, just because we just opened in
Dublin for the Dublin community. We also have two other
locations in Columbus, two over on Parsons Avenue in Old
Town East and then down on campus at Ohio State.
So we're kind of scattered all over the city for
everybody to come and visit.
Speaker 2 (02:12):
Us Outstanding and the two that are we are here
in the city.
Speaker 4 (02:16):
They've been open for a little while.
Speaker 6 (02:18):
The OSU location. This will be their twenty year anniversary.
Speaker 2 (02:20):
Okay, that'd be a little while. Absolutely, I feel here's
the thing. I'm I literally am from here, grew up
here in Westerville. Literally all fifty seven years of my
life have been in this city. And it's so sad
that I've never heard of hangover heat.
Speaker 3 (02:34):
I'm sitting here thinking the same thing my entire life.
Speaker 1 (02:37):
How does that happen?
Speaker 3 (02:39):
I should know about we're here.
Speaker 1 (02:41):
I know well and right over in that area. I
drive through there all the time.
Speaker 2 (02:45):
I live in Delaware, so I literally come through the
Bridge Park area literally every day on the way down
through here. So when I saw that where you guys
were opening, I go, oh man. And then you know,
we had you know, your your media people reaching out
to us. So we got the first thing we're gonna
try here on Foody Friday, Korean chicken sandough.
Speaker 1 (03:06):
And I don't know either Nick or Scott if you guys.
Speaker 2 (03:09):
Want to to describe what exactly, Holy cow, look at
this chuck, Look at that sandwich.
Speaker 3 (03:15):
That's a whole chicken on there, isn't it.
Speaker 1 (03:17):
I think huge near.
Speaker 6 (03:19):
What we do is we take our chicken, our bread
and chicken, we put our own Korean barbecue sauce on
that with some slaw on top, and it's ready to go.
It doesn't need much more.
Speaker 3 (03:32):
You've already been into yours. I haven't. I slow down.
Speaker 1 (03:35):
I can't take it. Oh my gosh.
Speaker 2 (03:37):
I was like, I'm sitting here staring at this, going
I gotta take a bite of this.
Speaker 3 (03:43):
Any one of those construction machines to help me lift it?
Speaker 1 (03:46):
Yeah, I cut the one in half.
Speaker 6 (03:48):
Everything from our kitchen is a scratch scratch kitchen, so
everything's fresh every single day. Oh so that's what separates
us from some of the other guys, is just our
fresh food. And I'm sure you can taste.
Speaker 1 (03:58):
It also in my kitchen.
Speaker 2 (03:59):
And I'm sure you've heard this joke is that it's
all scratch as well. But it's because I'm itchy, which
is way a different, whole different thing. But I know,
look at the look at the look on your face, Chuck,
You're like.
Speaker 3 (04:09):
What the is this really what they have in Korea?
The sauce is this?
Speaker 2 (04:14):
I don't know, I know it's a little bit spicy,
but man is it. I mean it explodes with flavor.
Speaker 3 (04:20):
It's unbelievable. Korean's smile more good, Oh my.
Speaker 4 (04:24):
Gosh, amazing.
Speaker 5 (04:26):
It's a traditional koreant like it's gougy Giant.
Speaker 1 (04:29):
So what did you say it was in it?
Speaker 5 (04:31):
Like gougie John. It's a Korean paste, okay, chili paste.
Speaker 4 (04:34):
Yeah.
Speaker 5 (04:35):
We mix that with some other stuff and we get
barbecue sauce.
Speaker 2 (04:38):
You know what's interesting is from the bite that I
had just a little bit ago, I'm taking another bite.
When I first started, I would go, okay, that's that's
probably about a five for me, like spice, a little
bit of spice. And then what's happened now is it
actually is settled down almost. It's crazy how it's relaxed.
In other words, it's not getting more intense what you're
(04:58):
used to. Maybe with like a way like if you're
gonna have a chicken wing and you're getting like a
kind of a hot sauce, you eat it and you're
like okay, and then you feel it start rambam you go.
But this is I don't know if you noticed that chuck,
but it's kind of like it's just like kind of
settling down.
Speaker 4 (05:13):
Is that what it's supposed to do.
Speaker 6 (05:15):
It's not a sandow that you need to rinse every
time you take a bite. Okay, yeah, you can just
keep going.
Speaker 4 (05:19):
I don't know, Zach, did you? Did you happen to
take a bite of the now?
Speaker 2 (05:23):
Zach is one of those people that for certain reasons,
he's like, I gotta take it easy on the spicy.
Speaker 4 (05:28):
He can't really have the spicy. It tears him up
pretty bad.
Speaker 5 (05:31):
This is this is different because you're right as soon
as you the spice is good, it doesn't attach and
get hotter.
Speaker 3 (05:37):
Yeah, for me, it's perfect and it tastes really good.
Speaker 4 (05:40):
Right.
Speaker 2 (05:40):
The flavor is explosion of flavor. The Korean chicken sandwich
which or is sand oh?
Speaker 1 (05:47):
Right?
Speaker 4 (05:48):
Is the sand oh?
Speaker 1 (05:49):
Okay?
Speaker 2 (05:50):
And we have Nick and Scott who are the owners
of Hangover Easy And that's what we're test driving on
Foody Friday.
Speaker 1 (05:56):
What are these the little like for back of it?
Speaker 2 (06:00):
They look like kind of like tater tots, but only
dipping potato.
Speaker 6 (06:03):
Okay, so it's a sweet hot and then our sauce
is a homemade like mustard.
Speaker 4 (06:09):
Oh that is sweet?
Speaker 1 (06:11):
Did you try one of the I'm calling them tater tots.
Speaker 2 (06:15):
Sorry, it's they look like to oh my gosh, Scott's tots.
Speaker 1 (06:20):
H is that what it is?
Speaker 5 (06:23):
Today?
Speaker 3 (06:23):
They are general rule. I do not like sweet potatoes,
but I love these.
Speaker 4 (06:30):
M oh my gosh.
Speaker 1 (06:32):
I still just can't get over the fact that everything
is scratched. You can immediately tell when you bite into it.
Speaker 2 (06:39):
You're like, this is not like some sort of frozen
you know whatever on top of the sandwich. You said,
there's some slaw on there.
Speaker 4 (06:48):
Correct it.
Speaker 1 (06:50):
So it's just the it's.
Speaker 2 (06:51):
The Korean barbecue sauce, and it's the house slaw, and
it's a See this bun is actually holding up to
the vehicle is so important.
Speaker 1 (07:01):
With a sandwich.
Speaker 2 (07:03):
I've had so many sandwiches where you go to grab
them and you're going to take a bite and your
fingers literally make big old fingerprints that tear the bread
or the bun, and that did not happen here on
the And I think that's such an important part that
some places they just go, yeah, we got a bun
there or whatever. But the big star is it's like
now now the I think the whole thing needs to be.
(07:25):
It needs to be a package that that uh, you know,
encompasses the whole thing.
Speaker 3 (07:30):
Did you try the sweet potato tots with the sauce? No,
you must, you must do that.
Speaker 1 (07:34):
You dipped it in the sauce.
Speaker 3 (07:35):
Yes, I gotta chime in about that.
Speaker 5 (07:37):
Bun is actually made specifically for us. Stuff worked with
a baker out of Cincinnati out.
Speaker 1 (07:41):
Of sixteen bricks, you can tell, man.
Speaker 5 (07:43):
And they make our bond specifically for us we wanted
we were using like almost the bois is more of
like a potato type bun with a little bit heavier
dense yet.
Speaker 4 (07:52):
It's out of sight.
Speaker 2 (07:54):
That absolutely comes through, uh Nick, that absolutely comes through that.
Speaker 4 (07:59):
You have these secifically designed for it. What you're gonna
say is.
Speaker 1 (08:01):
That I got chimete about the sweet potato things.
Speaker 6 (08:03):
I in my in my entire life, have never liked
sweet potatoes in any way.
Speaker 1 (08:07):
This is the first time I've actually ate them and
enjoyed them. Yeah, but really, I've never liked sweet potatoes
in any form.
Speaker 2 (08:13):
And and the they're crispy on the outside too, and
then it's got that soft burst of sweet potato that's
coming through when you uh.
Speaker 3 (08:21):
Yeah, texture wise, it's just like a tato tote, right,
But the taste is completely a surprise.
Speaker 4 (08:28):
That chicken is also succulent. I mean it is so tender,
and that's.
Speaker 2 (08:34):
Some sort of Is it a breading that's on the chicken,
just a regular Yeah.
Speaker 5 (08:38):
It's a it's just a regular breadings. We marinate all
of our chicken and buttermilk and hot sauce so it
gets it nice and tender. And then I'll just use
like a like a house breading that we season up
and just roll it through and fry it.
Speaker 2 (08:51):
All right, take us through the let's try the Debbie Downer,
I think? Is that what it's called? The little Debbie Downer?
So what do we got, either Nick or Scott? What
do we got here.
Speaker 6 (09:06):
Here?
Speaker 4 (09:06):
The little Debbie Downer?
Speaker 6 (09:08):
So these are our molasses pancakes topped with toasted marshmallow
and granola. What you want to think of is when
you were a kid, those little Debbie oatmeal pies that
you're reading. Yeah, this is our take. We put it
in a pancake for you. And it's also served with
Milligan's maple syrup, which is one hundred percent maple syrup
(09:28):
right here from Ohio.
Speaker 1 (09:30):
So that's granola that's on there. That is do you
see the granola sprinkled over everything. Chuck, that's the Oh my.
Speaker 2 (09:39):
Gosh, so there's a big PLoP of that's marshmallow on
top of the crack.
Speaker 1 (09:44):
Yes, okay, oh my gosh, man, I just and this
isn't normal serving.
Speaker 3 (09:52):
This is what somebody if you That's just what I
wanted to know. Is this what you typically if somebody
came in and ordered this, is this what they would get?
Speaker 5 (09:58):
You're seeing? Is what?
Speaker 6 (10:00):
Holy smokes, yea ever come for food?
Speaker 1 (10:03):
Hey? Bring you?
Speaker 2 (10:04):
First of all, I don't even know that you need
a belt with whatever you're gonna be wearing pants, Why
you're not gonna need it even if your pants are
loose when you come in, because if you go away hungry,
it's your own fault.
Speaker 1 (10:16):
But I'm telling you these servings.
Speaker 2 (10:18):
This is there's three of the pancakes if I'm counting
that right?
Speaker 4 (10:22):
Are there three that?
Speaker 3 (10:23):
Yeah?
Speaker 6 (10:23):
You got it?
Speaker 3 (10:24):
Those are our smaller My lord, I could take care
of three of the grandkids with just what's this one pancake?
This one box the chicken sandwich has enough chicken on
it three of the grandkids. So this is huge.
Speaker 2 (10:37):
With the little Debbie Downer, the molasses pancakes. In between
each pancake is the marshmallow. Correct it with the doll
up on the top, A big PLoP of it on
top as well, and then it's sprinkled with their granola.
And like you said, and again, what is the name
of the syrup. It's clearly pure maple syrup.
Speaker 6 (10:57):
But it's from Milligans Milligans syrup.
Speaker 5 (11:00):
Okay, so they're out of Athens Ohio.
Speaker 3 (11:02):
Oh my god, I got to try the syrup. I
haven't done that.
Speaker 2 (11:05):
Oh I did my first bite into it and it's
just over the top. Oh my gosh, I just I
feel like crying. It's everything is so amazing. Your your
menu is huge, there's no question about that. But these
(11:29):
are some of the newer items. Correct, correct, yes, now
where these are these newer for you can get them
at every location. These items that we're talking about.
Speaker 5 (11:37):
Not yet. We will roll a bunch of these to
the new to the older locations as soon as we
get a chance. But we changed a few menu We
changed up the menu, rolled it to Dublin. We'll get
it straight there and then we'll take it to the
other stores.
Speaker 3 (11:50):
Okay, the syrup completely changed everything on that you got
to do the syrup with it.
Speaker 1 (11:55):
I did.
Speaker 3 (11:56):
That's that's what. There's a taste I'm trying. I can't
describe it any other way, but there's this this this
natural taste to these pancakes. Maybe is it the molasses.
That's what I'm thinking there. I mean, that's what I'm thinking.
This is really unique. I can't even say it tastes
akin to something. This has It's got its own thing.
(12:17):
I love it, all right, so yeah, go ahead.
Speaker 6 (12:19):
Another thing it could be is all of our pancakes.
We have a company that makes our own batter, so
we our powder is just us. You ain't going to
chase that pancake anywhere else in the city. So if
you want to taste something unique as far as pancakes
are concerned, but anything on the menu and regard, you know,
in that case, but our pancakes, that's just our battery.
Speaker 2 (12:38):
We're test driving Hangover Easy new location in Bridge Park
that just opened over the weekend. So let's say somebody
comes in tomorrow. They can get these items that we're
test driving today. Absolutely all of the different items. Okay, okay,
so now we got from coming to America McDowell's. Remember
they got the they got the Big Mac, we got
(12:59):
the Big Mick.
Speaker 1 (13:01):
If you remember from the movie, you.
Speaker 2 (13:04):
Know, uh, they got the Golden Arches, we got the
Golden arcs. You know, I remember the hole that whole
spiel when when he's given him the whole spiel. This
is called the McDowell's omelet, and it's in the spirit
of that, correct.
Speaker 6 (13:16):
Absolutely, And I was blown away by the by our
chef's slave of profile with that. If you're a fan
of the Big Mac, you won't know the difference between
the omelet and the Big Mac. It tastes, it's right
on point.
Speaker 2 (13:31):
This is you're literally eating a big Mac, but it's
an omelet.
Speaker 1 (13:37):
You're literally did you try avie of this yet? Chuck?
Speaker 3 (13:40):
Oh my gosh, get into I'm sorry. I was on
their website. I wanted to see everything else this omelet.
I picked up the container that it's oh, this has
got to go two pounds for the omelet. Oh my gosh.
Speaker 2 (13:50):
How many eg this is. That's gotta be like three
or four eggs. Man, that's crazy.
Speaker 5 (13:55):
They're all three eggs. All my omelets are three egg omelets.
It's got a beef with or ground beef our burger
it's our actual burger with fried ont or grilled onions,
American cheese, so it's you know, it's like your traditional burger.
And we wrapped it into an omelet with a little
Max sauce on top.
Speaker 2 (14:11):
That's called the mcdal's omelet. You can get at Hangover Easy.
Who came up with I know you're literally eating a
big mac, but it's an omelet.
Speaker 4 (14:21):
Who came up with that concept?
Speaker 1 (14:22):
Who like?
Speaker 5 (14:23):
If this is our chef? That burber chef. He came
up with this? He kept telling me wanted to try it,
wanted to try it, and I was like, man, I
don't know what you're talking about. And we ran an
lto a limited time menu offering last month at all
of our other stores and it went pretty well, so
we gave it a shot.
Speaker 2 (14:37):
It's absolutely you got to get the mcdowe's omelet. Matter
of fact, if you're coming with multiple people when you
go to Hangover Easy, you know these are all shareable.
Clearly they're enormous, but that all three things that we're
eating today, I'm one tell you you need to try
all of these things.
Speaker 4 (14:58):
Are these even they're technically breakfast?
Speaker 2 (15:01):
The McDowell's Omelet, little Debbie Downer with regard to those
available all day on the menu, absolutely okay.
Speaker 6 (15:08):
Our menu is available from seven am to three pm.
Speaker 2 (15:11):
Okay, so you guys are seven to three every day
or just every day every day seven am close at
three pm. So keep in mind if you're gonna go,
there's no dinner time, you know, for you guys hours.
Speaker 6 (15:24):
It is well, I mean kind of you know. We
have we're known as a breakfast bar. We have a
full liquor license, so come on in. You can start
your happy hour a little early, say ten am, get
some mimosa, some bloodies to wash everything down with. We
also have a full cafe at our Bridge Park location
where you can order any coffee beverage that you would
like delivered right to your table.
Speaker 1 (15:42):
Okay, that's uh, that's perfect. This What are these? What
are the things that are with the Omelet? What are these?
Speaker 6 (15:49):
Are our fries?
Speaker 4 (15:50):
Okay?
Speaker 2 (15:52):
Okay, what what did you do here? These don't look
like anything I've ever seen before?
Speaker 5 (15:57):
Just a fry We found that we really liked. We
wanted something a little different. It's just it's more kind
of almost more potatoly. It's a little bit better for
the breakfast place.
Speaker 1 (16:05):
And it's crunchy.
Speaker 5 (16:06):
We've had some good success with them so far.
Speaker 4 (16:08):
So and those are served with the mcdal's.
Speaker 5 (16:11):
Served with the McDonald's or like any burger or sandwich.
And I apologize I forgot to seize the fries before
I left. Oh that's my fault.
Speaker 1 (16:19):
Well, we'll forgive you because I had no idea. You didn't.
Speaker 3 (16:23):
They taste like messed up.
Speaker 1 (16:29):
Security? You're getting escorted?
Speaker 2 (16:30):
Yeah, did you try that? Did you try the omelet?
The mcdal's omelet, Zach.
Speaker 1 (16:36):
I've been eating it. It literally tastes like you're eating
a big mac.
Speaker 2 (16:40):
But it's an omelet, and uh with the with the fries.
I Nick and Scott, owners of Hangover Easy, thank you
very much for bringing this in. It means a lot.
Thank you so much. Continued success to you guys. Clearly
you have this many stores that things are going well
for you. But let this news store be yet either,
(17:02):
even another springboard for.
Speaker 3 (17:04):
We got to get these everywhere all over dot com.
It's a great website. I'm gLing that's got the full
menu up there, the online ordering, the gift cards, everything,
It's wonderful.
Speaker 2 (17:13):
It's so amazing. If I had a third thumb, it
would be up as well. Definitely two thumbs and a
third thumb if I had one. But Nick and Scott
thank you very much, you guys for bringing this stuff
into absolutely fantastic home run. Every single thing, I mean
it is so over the top indulgent. You want to
talk about decat it and I I do. You guys
(17:35):
see many people finish the little Debbie Downer, Like do
you see empty plates when those come out?
Speaker 6 (17:42):
Like, yes, we do.
Speaker 4 (17:43):
Isn't multiple people working on them?
Speaker 1 (17:45):
It have to be.
Speaker 4 (17:45):
I would think.
Speaker 6 (17:46):
You'd be surprised.
Speaker 1 (17:47):
Wow, wow, yeah amazing.
Speaker 3 (17:50):
I mean sitting here is still a substantially sized guy
I would have trouble finishing. Yeah, that whole thing. That's
a lot.
Speaker 1 (17:58):
Again.
Speaker 2 (17:59):
The hours are seven am to three pm the new
hangover Easy in Dublin's Bridge Park, and make sure and
check it out, especially this weekend. You're probably going to
have a pretty big rush between this morning and then
this afternoon. Probably this weekend you're probably gonna get hit
pretty hard.
Speaker 1 (18:14):
So just just before warned.
Speaker 2 (18:16):
Look at I love it man, Scott Scott's like, let's go,
Let's go.
Speaker 1 (18:20):
Nick and Scott, thank you very much. Guys, I appreciate
you so much.
Speaker 4 (18:23):
Thank you,
All right, here we go.
Speaker 2 (00:01):
Thank you for listening The Mark Blazer Show with Chuck Douglas,
Zach Attack and Nick and Scott are joining us now,
the owners of Hangover Easy.
Speaker 3 (00:14):
I love Nick and Scott I already.
Speaker 1 (00:16):
Do you should smell this studio if we had it?
Speaker 3 (00:20):
Well, if it's usually not either, but today it's very good.
Speaker 1 (00:23):
Yeah, if we had TV, we call it smell.
Speaker 2 (00:26):
A vision is what you would need or you would
be begging for, if you could see what is in
front of us. Right now, we just have a small
sampling of this enormous menu that Hangover Easy has. You
guys have I don't know you guys can chuck if
you if you could like, okay, position you're in front
(00:46):
of the there we go.
Speaker 4 (00:47):
Okay, yeah, and you.
Speaker 2 (00:49):
Don't have to put on headphones if you don't want,
because you won't really be hearing anything except just here
in the room. But again, Nick and Scott, thank you
guys first and foremost for bringing this in. And I
know is this your second trip into the building today.
Speaker 5 (01:03):
Yeah, we were here this morning for Jimmy jam and
those guys.
Speaker 4 (01:07):
It's been fun.
Speaker 1 (01:08):
Yeah.
Speaker 2 (01:09):
I noticed when I came in today I saw some
of the food setting out there on one of the
on one of the tables, and then I saw the menu.
Speaker 1 (01:18):
I go, oh, hangover, Easy was already here today this morning?
Speaker 4 (01:21):
Or what have you?
Speaker 2 (01:22):
I saw like a waffle out there or what have
you like? It looked like some sort of waffle maybe, or.
Speaker 5 (01:27):
We brought in a chicken waffles this morning. So it's
our homemade chicken and waffles. It's got a maple glaze
on it, a spicy maple glaze. So it's a little
buffalo sauce with maple syrup.
Speaker 4 (01:38):
Yeah.
Speaker 5 (01:39):
I have thyme butter and some seasoning on.
Speaker 4 (01:41):
Oh, it looked amazing.
Speaker 2 (01:42):
So this is the latest restaurant here in the Columbus area,
the Dublin Bridge Park area. You guys opened over the
weekend last Saturday, and so this is your seventh restaurant.
Speaker 4 (01:56):
This is the seventh.
Speaker 6 (01:57):
Yeah, that's correct, Okay, just because we just opened in
Dublin for the Dublin community. We also have two other
locations in Columbus, two over on Parsons Avenue in Old
Town East and then down on campus at Ohio State.
So we're kind of scattered all over the city for
everybody to come and visit.
Speaker 2 (02:12):
Us Outstanding and the two that are we are here
in the city.
Speaker 4 (02:16):
They've been open for a little while.
Speaker 6 (02:18):
The OSU location. This will be their twenty year anniversary.
Speaker 2 (02:20):
Okay, that'd be a little while. Absolutely, I feel here's
the thing. I'm I literally am from here, grew up
here in Westerville. Literally all fifty seven years of my
life have been in this city. And it's so sad
that I've never heard of hangover heat.
Speaker 3 (02:34):
I'm sitting here thinking the same thing my entire life.
Speaker 1 (02:37):
How does that happen?
Speaker 3 (02:39):
I should know about we're here.
Speaker 1 (02:41):
I know well and right over in that area. I
drive through there all the time.
Speaker 2 (02:45):
I live in Delaware, so I literally come through the
Bridge Park area literally every day on the way down
through here. So when I saw that where you guys
were opening, I go, oh man. And then you know,
we had you know, your your media people reaching out
to us. So we got the first thing we're gonna
try here on Foody Friday, Korean chicken sandough.
Speaker 1 (03:06):
And I don't know either Nick or Scott if you guys.
Speaker 2 (03:09):
Want to to describe what exactly, Holy cow, look at
this chuck, Look at that sandwich.
Speaker 3 (03:15):
That's a whole chicken on there, isn't it.
Speaker 1 (03:17):
I think huge near.
Speaker 6 (03:19):
What we do is we take our chicken, our bread
and chicken, we put our own Korean barbecue sauce on
that with some slaw on top, and it's ready to go.
It doesn't need much more.
Speaker 3 (03:32):
You've already been into yours. I haven't. I slow down.
Speaker 1 (03:35):
I can't take it. Oh my gosh.
Speaker 2 (03:37):
I was like, I'm sitting here staring at this, going
I gotta take a bite of this.
Speaker 3 (03:43):
Any one of those construction machines to help me lift it?
Speaker 1 (03:46):
Yeah, I cut the one in half.
Speaker 6 (03:48):
Everything from our kitchen is a scratch scratch kitchen, so
everything's fresh every single day. Oh so that's what separates
us from some of the other guys, is just our
fresh food. And I'm sure you can taste.
Speaker 1 (03:58):
It also in my kitchen.
Speaker 2 (03:59):
And I'm sure you've heard this joke is that it's
all scratch as well. But it's because I'm itchy, which
is way a different, whole different thing. But I know,
look at the look at the look on your face, Chuck,
You're like.
Speaker 3 (04:09):
What the is this really what they have in Korea?
The sauce is this?
Speaker 2 (04:14):
I don't know, I know it's a little bit spicy,
but man is it. I mean it explodes with flavor.
Speaker 3 (04:20):
It's unbelievable. Korean's smile more good, Oh my.
Speaker 4 (04:24):
Gosh, amazing.
Speaker 5 (04:26):
It's a traditional koreant like it's gougy Giant.
Speaker 1 (04:29):
So what did you say it was in it?
Speaker 5 (04:31):
Like gougie John. It's a Korean paste, okay, chili paste.
Speaker 4 (04:34):
Yeah.
Speaker 5 (04:35):
We mix that with some other stuff and we get
barbecue sauce.
Speaker 2 (04:38):
You know what's interesting is from the bite that I
had just a little bit ago, I'm taking another bite.
When I first started, I would go, okay, that's that's
probably about a five for me, like spice, a little
bit of spice. And then what's happened now is it
actually is settled down almost. It's crazy how it's relaxed.
In other words, it's not getting more intense what you're
(04:58):
used to. Maybe with like a way like if you're
gonna have a chicken wing and you're getting like a
kind of a hot sauce, you eat it and you're
like okay, and then you feel it start rambam you go.
But this is I don't know if you noticed that chuck,
but it's kind of like it's just like kind of
settling down.
Speaker 4 (05:13):
Is that what it's supposed to do.
Speaker 6 (05:15):
It's not a sandow that you need to rinse every
time you take a bite. Okay, yeah, you can just
keep going.
Speaker 4 (05:19):
I don't know, Zach, did you? Did you happen to
take a bite of the now?
Speaker 2 (05:23):
Zach is one of those people that for certain reasons,
he's like, I gotta take it easy on the spicy.
Speaker 4 (05:28):
He can't really have the spicy. It tears him up
pretty bad.
Speaker 5 (05:31):
This is this is different because you're right as soon
as you the spice is good, it doesn't attach and
get hotter.
Speaker 3 (05:37):
Yeah, for me, it's perfect and it tastes really good.
Speaker 4 (05:40):
Right.
Speaker 2 (05:40):
The flavor is explosion of flavor. The Korean chicken sandwich
which or is sand oh?
Speaker 1 (05:47):
Right?
Speaker 4 (05:48):
Is the sand oh?
Speaker 1 (05:49):
Okay?
Speaker 2 (05:50):
And we have Nick and Scott who are the owners
of Hangover Easy And that's what we're test driving on
Foody Friday.
Speaker 1 (05:56):
What are these the little like for back of it?
Speaker 2 (06:00):
They look like kind of like tater tots, but only
dipping potato.
Speaker 6 (06:03):
Okay, so it's a sweet hot and then our sauce
is a homemade like mustard.
Speaker 4 (06:09):
Oh that is sweet?
Speaker 1 (06:11):
Did you try one of the I'm calling them tater tots.
Speaker 2 (06:15):
Sorry, it's they look like to oh my gosh, Scott's tots.
Speaker 1 (06:20):
H is that what it is?
Speaker 5 (06:23):
Today?
Speaker 3 (06:23):
They are general rule. I do not like sweet potatoes,
but I love these.
Speaker 4 (06:30):
M oh my gosh.
Speaker 1 (06:32):
I still just can't get over the fact that everything
is scratched. You can immediately tell when you bite into it.
Speaker 2 (06:39):
You're like, this is not like some sort of frozen
you know whatever on top of the sandwich. You said,
there's some slaw on there.
Speaker 4 (06:48):
Correct it.
Speaker 1 (06:50):
So it's just the it's.
Speaker 2 (06:51):
The Korean barbecue sauce, and it's the house slaw, and
it's a See this bun is actually holding up to
the vehicle is so important.
Speaker 1 (07:01):
With a sandwich.
Speaker 2 (07:03):
I've had so many sandwiches where you go to grab
them and you're going to take a bite and your
fingers literally make big old fingerprints that tear the bread
or the bun, and that did not happen here on
the And I think that's such an important part that
some places they just go, yeah, we got a bun
there or whatever. But the big star is it's like
now now the I think the whole thing needs to be.
(07:25):
It needs to be a package that that uh, you know,
encompasses the whole thing.
Speaker 3 (07:30):
Did you try the sweet potato tots with the sauce? No,
you must, you must do that.
Speaker 1 (07:34):
You dipped it in the sauce.
Speaker 3 (07:35):
Yes, I gotta chime in about that.
Speaker 5 (07:37):
Bun is actually made specifically for us. Stuff worked with
a baker out of Cincinnati out.
Speaker 1 (07:41):
Of sixteen bricks, you can tell, man.
Speaker 5 (07:43):
And they make our bond specifically for us we wanted
we were using like almost the bois is more of
like a potato type bun with a little bit heavier
dense yet.
Speaker 4 (07:52):
It's out of sight.
Speaker 2 (07:54):
That absolutely comes through, uh Nick, that absolutely comes through that.
Speaker 4 (07:59):
You have these secifically designed for it. What you're gonna
say is.
Speaker 1 (08:01):
That I got chimete about the sweet potato things.
Speaker 6 (08:03):
I in my in my entire life, have never liked
sweet potatoes in any way.
Speaker 1 (08:07):
This is the first time I've actually ate them and
enjoyed them. Yeah, but really, I've never liked sweet potatoes
in any form.
Speaker 2 (08:13):
And and the they're crispy on the outside too, and
then it's got that soft burst of sweet potato that's
coming through when you uh.
Speaker 3 (08:21):
Yeah, texture wise, it's just like a tato tote, right,
But the taste is completely a surprise.
Speaker 4 (08:28):
That chicken is also succulent. I mean it is so tender,
and that's.
Speaker 2 (08:34):
Some sort of Is it a breading that's on the chicken,
just a regular Yeah.
Speaker 5 (08:38):
It's a it's just a regular breadings. We marinate all
of our chicken and buttermilk and hot sauce so it
gets it nice and tender. And then I'll just use
like a like a house breading that we season up
and just roll it through and fry it.
Speaker 2 (08:51):
All right, take us through the let's try the Debbie Downer,
I think? Is that what it's called? The little Debbie Downer?
So what do we got, either Nick or Scott? What
do we got here.
Speaker 6 (09:06):
Here?
Speaker 4 (09:06):
The little Debbie Downer?
Speaker 6 (09:08):
So these are our molasses pancakes topped with toasted marshmallow
and granola. What you want to think of is when
you were a kid, those little Debbie oatmeal pies that
you're reading. Yeah, this is our take. We put it
in a pancake for you. And it's also served with
Milligan's maple syrup, which is one hundred percent maple syrup
(09:28):
right here from Ohio.
Speaker 1 (09:30):
So that's granola that's on there. That is do you
see the granola sprinkled over everything. Chuck, that's the Oh my.
Speaker 2 (09:39):
Gosh, so there's a big PLoP of that's marshmallow on
top of the crack.
Speaker 1 (09:44):
Yes, okay, oh my gosh, man, I just and this
isn't normal serving.
Speaker 3 (09:52):
This is what somebody if you That's just what I
wanted to know. Is this what you typically if somebody
came in and ordered this, is this what they would get?
Speaker 5 (09:58):
You're seeing? Is what?
Speaker 6 (10:00):
Holy smokes, yea ever come for food?
Speaker 1 (10:03):
Hey? Bring you?
Speaker 2 (10:04):
First of all, I don't even know that you need
a belt with whatever you're gonna be wearing pants, Why
you're not gonna need it even if your pants are
loose when you come in, because if you go away hungry,
it's your own fault.
Speaker 1 (10:16):
But I'm telling you these servings.
Speaker 2 (10:18):
This is there's three of the pancakes if I'm counting
that right?
Speaker 4 (10:22):
Are there three that?
Speaker 3 (10:23):
Yeah?
Speaker 6 (10:23):
You got it?
Speaker 3 (10:24):
Those are our smaller My lord, I could take care
of three of the grandkids with just what's this one pancake?
This one box the chicken sandwich has enough chicken on
it three of the grandkids. So this is huge.
Speaker 2 (10:37):
With the little Debbie Downer, the molasses pancakes. In between
each pancake is the marshmallow. Correct it with the doll
up on the top, A big PLoP of it on
top as well, and then it's sprinkled with their granola.
And like you said, and again, what is the name
of the syrup. It's clearly pure maple syrup.
Speaker 6 (10:57):
But it's from Milligans Milligans syrup.
Speaker 5 (11:00):
Okay, so they're out of Athens Ohio.
Speaker 3 (11:02):
Oh my god, I got to try the syrup. I
haven't done that.
Speaker 2 (11:05):
Oh I did my first bite into it and it's
just over the top. Oh my gosh, I just I
feel like crying. It's everything is so amazing. Your your
menu is huge, there's no question about that. But these
(11:29):
are some of the newer items. Correct, correct, yes, now
where these are these newer for you can get them
at every location. These items that we're talking about.
Speaker 5 (11:37):
Not yet. We will roll a bunch of these to
the new to the older locations as soon as we
get a chance. But we changed a few menu We
changed up the menu, rolled it to Dublin. We'll get
it straight there and then we'll take it to the
other stores.
Speaker 3 (11:50):
Okay, the syrup completely changed everything on that you got
to do the syrup with it.
Speaker 1 (11:55):
I did.
Speaker 3 (11:56):
That's that's what. There's a taste I'm trying. I can't
describe it any other way, but there's this this this
natural taste to these pancakes. Maybe is it the molasses.
That's what I'm thinking there. I mean, that's what I'm thinking.
This is really unique. I can't even say it tastes
akin to something. This has It's got its own thing.
(12:17):
I love it, all right, so yeah, go ahead.
Speaker 6 (12:19):
Another thing it could be is all of our pancakes.
We have a company that makes our own batter, so
we our powder is just us. You ain't going to
chase that pancake anywhere else in the city. So if
you want to taste something unique as far as pancakes
are concerned, but anything on the menu and regard, you know,
in that case, but our pancakes, that's just our battery.
Speaker 2 (12:38):
We're test driving Hangover Easy new location in Bridge Park
that just opened over the weekend. So let's say somebody
comes in tomorrow. They can get these items that we're
test driving today. Absolutely all of the different items. Okay, okay,
so now we got from coming to America McDowell's. Remember
they got the they got the Big Mac, we got
(12:59):
the Big Mick.
Speaker 1 (13:01):
If you remember from the movie, you.
Speaker 2 (13:04):
Know, uh, they got the Golden Arches, we got the
Golden arcs. You know, I remember the hole that whole
spiel when when he's given him the whole spiel. This
is called the McDowell's omelet, and it's in the spirit
of that, correct.
Speaker 6 (13:16):
Absolutely, And I was blown away by the by our
chef's slave of profile with that. If you're a fan
of the Big Mac, you won't know the difference between
the omelet and the Big Mac. It tastes, it's right
on point.
Speaker 2 (13:31):
This is you're literally eating a big Mac, but it's
an omelet.
Speaker 1 (13:37):
You're literally did you try avie of this yet? Chuck?
Speaker 3 (13:40):
Oh my gosh, get into I'm sorry. I was on
their website. I wanted to see everything else this omelet.
I picked up the container that it's oh, this has
got to go two pounds for the omelet. Oh my gosh.
Speaker 2 (13:50):
How many eg this is. That's gotta be like three
or four eggs. Man, that's crazy.
Speaker 5 (13:55):
They're all three eggs. All my omelets are three egg omelets.
It's got a beef with or ground beef our burger
it's our actual burger with fried ont or grilled onions,
American cheese, so it's you know, it's like your traditional burger.
And we wrapped it into an omelet with a little
Max sauce on top.
Speaker 2 (14:11):
That's called the mcdal's omelet. You can get at Hangover Easy.
Who came up with I know you're literally eating a
big mac, but it's an omelet.
Speaker 4 (14:21):
Who came up with that concept?
Speaker 1 (14:22):
Who like?
Speaker 5 (14:23):
If this is our chef? That burber chef. He came
up with this? He kept telling me wanted to try it,
wanted to try it, and I was like, man, I
don't know what you're talking about. And we ran an
lto a limited time menu offering last month at all
of our other stores and it went pretty well, so
we gave it a shot.
Speaker 2 (14:37):
It's absolutely you got to get the mcdowe's omelet. Matter
of fact, if you're coming with multiple people when you
go to Hangover Easy, you know these are all shareable.
Clearly they're enormous, but that all three things that we're
eating today, I'm one tell you you need to try
all of these things.
Speaker 4 (14:58):
Are these even they're technically breakfast?
Speaker 2 (15:01):
The McDowell's Omelet, little Debbie Downer with regard to those
available all day on the menu, absolutely okay.
Speaker 6 (15:08):
Our menu is available from seven am to three pm.
Speaker 2 (15:11):
Okay, so you guys are seven to three every day
or just every day every day seven am close at
three pm. So keep in mind if you're gonna go,
there's no dinner time, you know, for you guys hours.
Speaker 6 (15:24):
It is well, I mean kind of you know. We
have we're known as a breakfast bar. We have a
full liquor license, so come on in. You can start
your happy hour a little early, say ten am, get
some mimosa, some bloodies to wash everything down with. We
also have a full cafe at our Bridge Park location
where you can order any coffee beverage that you would
like delivered right to your table.
Speaker 1 (15:42):
Okay, that's uh, that's perfect. This What are these? What
are the things that are with the Omelet? What are these?
Speaker 6 (15:49):
Are our fries?
Speaker 4 (15:50):
Okay?
Speaker 2 (15:52):
Okay, what what did you do here? These don't look
like anything I've ever seen before?
Speaker 5 (15:57):
Just a fry We found that we really liked. We
wanted something a little different. It's just it's more kind
of almost more potatoly. It's a little bit better for
the breakfast place.
Speaker 1 (16:05):
And it's crunchy.
Speaker 5 (16:06):
We've had some good success with them so far.
Speaker 4 (16:08):
So and those are served with the mcdal's.
Speaker 5 (16:11):
Served with the McDonald's or like any burger or sandwich.
And I apologize I forgot to seize the fries before
I left. Oh that's my fault.
Speaker 1 (16:19):
Well, we'll forgive you because I had no idea. You didn't.
Speaker 3 (16:23):
They taste like messed up.
Speaker 1 (16:29):
Security? You're getting escorted?
Speaker 2 (16:30):
Yeah, did you try that? Did you try the omelet?
The mcdal's omelet, Zach.
Speaker 1 (16:36):
I've been eating it. It literally tastes like you're eating
a big mac.
Speaker 2 (16:40):
But it's an omelet, and uh with the with the fries.
I Nick and Scott, owners of Hangover Easy, thank you
very much for bringing this in. It means a lot.
Thank you so much. Continued success to you guys. Clearly
you have this many stores that things are going well
for you. But let this news store be yet either,
(17:02):
even another springboard for.
Speaker 3 (17:04):
We got to get these everywhere all over dot com.
It's a great website. I'm gLing that's got the full
menu up there, the online ordering, the gift cards, everything,
It's wonderful.
Speaker 2 (17:13):
It's so amazing. If I had a third thumb, it
would be up as well. Definitely two thumbs and a
third thumb if I had one. But Nick and Scott
thank you very much, you guys for bringing this stuff
into absolutely fantastic home run. Every single thing, I mean
it is so over the top indulgent. You want to
talk about decat it and I I do. You guys
(17:35):
see many people finish the little Debbie Downer, Like do
you see empty plates when those come out?
Speaker 6 (17:42):
Like, yes, we do.
Speaker 4 (17:43):
Isn't multiple people working on them?
Speaker 1 (17:45):
It have to be.
Speaker 4 (17:45):
I would think.
Speaker 6 (17:46):
You'd be surprised.
Speaker 1 (17:47):
Wow, wow, yeah amazing.
Speaker 3 (17:50):
I mean sitting here is still a substantially sized guy
I would have trouble finishing. Yeah, that whole thing. That's
a lot.
Speaker 1 (17:58):
Again.
Speaker 2 (17:59):
The hours are seven am to three pm the new
hangover Easy in Dublin's Bridge Park, and make sure and
check it out, especially this weekend. You're probably going to
have a pretty big rush between this morning and then
this afternoon. Probably this weekend you're probably gonna get hit
pretty hard.
Speaker 1 (18:14):
So just just before warned.
Speaker 2 (18:16):
Look at I love it man, Scott Scott's like, let's go,
Let's go.
Speaker 1 (18:20):
Nick and Scott, thank you very much. Guys, I appreciate
you so much.
Speaker 4 (18:23):
Thank you,
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