i give you your money back. but within those rules, there s a lot of love, and there s, there s a lot of care. anthony: across town in venice is a-frame, roy s first brick-and-mortar. roy choi: this used to be an ihop, so everything s anthony: oh, yeah? roy choi: yeah, everything s really narrow. anthony: ah, hence the, uh, the shape. it s heavily influenced by local takes on hawaiian cooking, not that you d necessarily notice. every dish designed to be eaten with the hands. what s good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken it s brined, rotisseried, then air-dried like peking duck, then fried. meanwhile, not too far away, on sawtelle, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, there s already a line. hungry people have been waiting in cars or around the corner
anthony: across town in venice is a-frame, roy s first brick-and-mortar. roy choi: this used to be an anthony: oh, yeah? roy choi: yeah, everything s really narrow. anthony: ah, hence the, uh, the shape. it s heavily influenced by local takes on hawaiian cooking, not that you d necessarily notice. every dish designed to be eaten with the hands. what s good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken it s brined, rotisseried, then air-dried like peking duck, then fried. meanwhile, not too far away, on sawtelle, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, there s already a line. hungry people have been waiting in cars or around the corner ever since the twitter announcement 30 minutes ago. roy choi: yeah, this is just anthony: i feel guilty. i m jumping the line, right? wow.
come here to fressbud for the bratwursts and the spiessbraten. which is just what you need at this hour. marinated, rotisseried shoulder of pork. server: mayo? daniel: mayo. mayo. anthony: oh yeah. oh, i feel so ashamed. drunk or sober, good is good. and i want this. you want this. we all want this, right? where did currywurst come from? i mean, this is a truly fiendish idea. it sounds like a really bad idea. daniel: nobody knows, really. anthony: nobody knows, it just appeared one day. ordinarily i m totally against mayonnaise on fries. dimitrios: yeah, they don t even ask you sometimes. yeah, they just put it on there. daniel: and they will put like 50 cents for mayonnaise. anthony: man, that s good. the legend is cologne is very accepting of new cultures, accepting of new obviously cuisine. why?
come here to fressbud for the bratwursts and the spiessbraten. which is just what you need at this hour. marinated, rotisseried shoulder of pork. server: mayo? daniel: mayo. mayo. anthony: oh yeah. oh, i feel so ashamed. drunk or sober, good is good. and i want this. you want this. we all want this, right? where did currywurst come from? i mean, this is a truly fiendish idea. it sounds like a really bad idea. daniel: nobody knows, really. anthony: nobody knows, it just appeared one day. ordinarily i m totally against mayonnaise on fries. dimitrios: yeah, they don t even ask you sometimes. yeah, they just put it on there. daniel: and they will put like 50 cents for mayonnaise. anthony: man, that s good. the legend is cologne is very accepting of new cultures, accepting of new obviously cuisine. why? daniel: that s a good
anthony: across town in venice is a-frame, roy s first brick- and-mortar. roy choi: this used to be an ihop, so everything s anthony: oh, yeah? roy choi: yeah, everything s really narrow. anthony: ah, hence the, uh, the shape. it s heavily influenced by local takes on hawaiian cooking, not that you d necessarily notice. every dish designed to be eaten with the hands. what s good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken it s brined, rotisseried, then air-dried like peking duck, then fried. meanwhile, not too far away, on sawtelle, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, there s already a line. hungry people have been waiting in cars or around the corner