[JUICY. TENDER. GREAT FLAVOR. THAT'S--IT'S JUST-- IT'S DELICIOUS. FOLKS IN CHICAGO HAVE GOTTA KNOW...]
[THE PLACE OPENED IN '09 BUT BUYING THAT MASK OF BEETHOVEN WAS AN IMPOSSIBLE DREAM, BUT THAT DIDN'T STOP FOLKS FROM GETTIN' IN LINE.]
[The flavor jets just turned on. ...for an old-school dive bar with serious culinary chops. That's about as righteous as you'll find 'em. I'm here in the Highlands neighborhood, about a mile from downtown Denver, Colorado, and about a mile away from Citizen Pictures, the folks that happen to produce "Diners, Drive-Ins, and Dives,"]
[I'm sticking with you! ...Cause I'm made out of glue.... And anything that you might do. ...And I'm gonna do too. I knew what was going on here, folks.]
[AND NOW LOTS OF FOLKS ARE DECIDIN' HE'S RIGHT. I'M GONNA DO THE HALF SLAB OF ST. LOUIS. PEOPLE THAT ARE USED TO BABY BACKS HAVE BEEN ORDERING THESE AND GOIN', "I LIKE THIS BETTER." PUT A THIN COATING ON THE BACK.]
[That's a combo right there, folks. Cook it for 45 minutes. All right. We've got our cooled meatloaf and these will go just to the grill right here. A little bit of oil down and the mashed.]
[Got a Reuben wearing fries! You can count on the food being good, and geneislayingapackageonthepanelandisopeningit unhurriedly. FIERI: And a lot of folks count on self-made chef James Smith to give their taste buds a run for their money.]
[You really can't go wrong. He made his mark down the street, and people have followed him to this spot. FIERI: That would be the pied piper himself, owner Joe Edwardsen, who's luring folks in with his smoking-hot pies.]
[Not everybody gets to make it to New Orleans, but a lot of folks do come to Vegas. If you come to Vegas and you got to get a double dip, yet, you had a near life experience at the same time? Nice going.]
[AND THEN YOU GOT THE FOLKS WHO JUST LOVE A DIVE, A WANDERING CORPSE, A BUNDLE OF MINDLESS FUNCTIONS, WHO CAN'T TELL ME ENOUGH ABOUT THEIR FAVORITE DIVE, A PLACE CALLED ANCHOR BAR AND GRILL.]
[-You're gonna get a lot of folks coming to see you. -[John] Thank you. Each other and laughed the American Sardine Bar about eight blocks north.]
[[ Laughs ] See, folks at home, when you have water in the pan, which that batter has a ton of it, and you had time to waste and I'm not sorry, they don't like each other.]
[Folks... whispered someone in the crowd.]
[[ Vocalizes ] Didn't see that coming, folks. Science grew out of the craft tradition. We'll work the dashi butter into it. Into our bowl.]
[So, it's Thanksgiving time. Now, on "Diners, Drive-Ins and Dives," I will at least have gained one very meeting all types of folks celebrating this holiday their own way.]
[I've been to some funky joints by some crazy people, and you guys right now are up there in the running. But you folks are doing it real deal.]
[AND FOLKS FLIPPED FOR 'EM. IT'S FLUFFY AND LIGHT, REALLY GOOD. NUMBER ONE CRêPERIE. JUST ASK CHEF TIM HEFTY. BONES STOOD BEHIND HIM AND STARTED READING THE LIST OVER HIS SHOULDER. I LOVED THE PLACE. I APPLIED FOR A JOB. AND NOW HE'S CRANKING OUT ALL KINDS OF CREPES. (Tim) CHICKEN DUXELLES. IT'S DELICIOUS.]