Male: You know finding great bar food is way more than just a menu, it’s a whole experience. Like here in Atlanta, at this point the highlander, it’s a dine bar in a street mall. Now, they’re heavy on tattoos but serious about scratch cooking.
Has been since 92, when Jeff were back with some buddies took a chance and open up in a street mall.
Jeff: We still up to this day I have friends come and said that was the dumbest idea in the world and here we are 16 years later.
Male: —but he really did have a plan, like being the place that’s still open at then end of a long night.
Jeff: We knew our clientele was going to be bartenders, waiters, waitresses, cooks and I cannot throw out the typical bar foods.
Male: And the dude run in the kitchen is thinking the same way. Jeff’s long time buddy from West Africa goes by ice.
Jeff: When he became out kitchen manager, he brought his personality to our special board.
Female: Everyday some things different.
Male: They have a lot of things here than a lot places in Atlanta don’t have.
Jeff: And this week our special is oxtail soup and curry goat.
Male: Yeah I’d walk right buy here and thinking curry goat. Even their chili is done with a twist. Jerk chili?
Chef Guy Fieri: Yeah.
Male: It’s the best chili in town.
Male: What makes it jerk?
Chef Guy Fieri: There’s a jerk marinate that we add to it.
Male: I mean it’s just because you’re cooking it with me, it doesn’t make it jerk, right?
Chef Guy Fieri: No, no ground beef.
Male: 80-20
Chef Guy Fieri: Yeah and a spicy Italian sauce. First, cook it nice and brown, onions yellow, red, yellow peppers, red peppers, green peppers.
Male: I like the colors.
Chef Guy Fieri: Now, we add the kidney beans, black beans and real tomato.
Male: No garlic there?
Chef Guy Fieri: The garlic is coming to the side as well, it’s roasted garlic.
Male: It seems like about the entire space county.
Chef Guy Fieri: Almost.
Male: So that is the—
Chef Guy Fieri: Roasted veggie base.
Male: Veggie base. The Habaneros
Chef Guy Fieri: Habaneros, roasted garlic.
Male: Oh I like that cool. Your jerk seasoning, may I taste it? Not too spicy.
Chef Guy Fieri: Next round tomato paste. We’re just going to mix everything that’s in here and now he is happy now you know. Everybody wants that.
Male: That’s nice—this goes in our called red of beans and peppers. And we scrape?
Chef Guy Fieri: Sure.
Male: I mean we’re going to be same team.
Chef Guy Fieri: Brown sugar, black pepper, onion, mustard.
Male: Dry mustard, garlic powder, bay leaf.
Chef Guy Fieri: Maggie, I like the style of the Chinese Maggie.
Male: Right color.
Chef Guy Fieri: Yeah.
Male: Cilantro
Chef Guy Fieri: Cilantro.
Male: Okay the chili flakes, celery seed, the all spice so that’s what you’re making, little white pepper.
Chef Guy Fieri: White pepper, cumin, chili powder.
Male: Round it out with cayenne. So, how long we’re going to let that simmer for?
Chef Guy Fieri: A couple of hours.
Male: Big chunks of meat—all the colors, gosh it’s good. Oh, he does it. Great spice, great color, great textures, a good chili. Dude is it chili—
Male: Outstanding.
Male: It’s me, lots of spice.
Male: Crazy dependable food.
Male: Crazy dependable food.
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