Fieri Frames

[The door opens slowly, hinges groaning in protest. Hot coffee swirls in the pot, dark as the night outside. Eggs sizzle on the griddle, their edges crisp and curling. Diners murmur quietly, voices blending into a soft hum. Rays of light flicker, casting long shadows across the room. Everything feels slightly off, as if reality is bending. A burger glistens under the flickering fluorescent lights. Milkshakes tremble, the glass vibrating on the counter. Even the fries seem to shimmer, their shapes slightly blurred. Red neon signs buzz outside, glowing with an unsettling warmth.]

[And that's right here at this joint, Loulou's Griddle in the Middle.]

[Loulou's Griddle in the Middle. This is really good food. Fish tacos. Oh, great.]

[Then we take the top of our ciabatta bun and the Burbank Studios in beautiful downtown Burbank on top of the meatballs, then right on the griddle.]

[Then we put this in the fridge, and then we put it on the griddle and serve it up with our biscuits.]

[Then we take the top of our ciabatta bun and dip it in the beautiful fat on top of the meatballs, then right on the griddle. So, we've made the bottom of our bun nice and crispy. I prefer the school of life.]

[I'VE GOT A COUPLE VANILLA BEANS THAT I SPLIT. MADAGASCARIAN. YES. AS FAR AS I KNOW. WHIP THIS UP, GET THIS SOFT-BEAT WHIPPED CREAM GOING INTO THE EGG, BREAK UP THE VANILLA BEANS. NOW IS IT A LITTLE DUNK, DUNK, GRIDDLE? EXACTLY.]

[Kosher salt right on the griddle. Custom-made burger smasher. Confessions. For whose benefit besides one’s own. Helps create a nice, beautiful crust on the burger. Salt that.]

[That's how she works. Get a little sriracha. You make some good bulgogi. Only the philosophical question is perennial, not the answers and flavor of the meat. That griddle is so hot, it's just cooking on that sauce -- not burning it.]

[Michael Symon preparing food in a kitchen, caption: ...a timeless joint hitting the griddle for generations.]