maybe edm is. >> we get invited to all the openings of the new clubs, but i don't understand it. and i'm embarrassed i don't understand it. >> are we just old? >> i think that might be it. >> or are we non-douchey? >> if you want it to spin the latter, i'm afraid it might be the former. >> it used to be a whole spectrum of intertapeners were vegas. >> danny gans was huge here, wayne newton. they were gods. but what's the big money draw now? this. ♪ come ye lords and princedoms of douchedom, hear my clarion call. anointeth thyself with gel and heavenly body paint, let there be high-fiving from the hugging of many bros, for this is the kingdom and power, now frolic and maketh this to rain.

>> power. >> it's crazy. >> just touch a button and people respond. >> they do, man. >> wednesday night at the marquee. deejay jason lima works for the house. tonight at marquee and other clubs like it around vegas, somewhere between 8 and 10,000 people are going to stop by and drop a whole boat load of cash. >> i mean, it's not just coming in here and getting bottles, it's a full-on experience. >> the new money, the new vegas, where the take at the big nightclubs is outpacing the take from gambling and slots. where everybody for the right price and with enough sparkles and the right mix, can be a winner. >> after you finish work, how long does it take for your adrenaline to level off? >> at least an hour.

>> what are your dreams like, man? >> sometimes i close my eyes and i still see the strobe. ears are ringing. ♪

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i >> las vegas is an adult playland. that's what we intend to be. if people want to see mickey mouse, they can go 175 miles down the road. if they want to see bugsy siegel under a rock, they stay here. >> is this a mr. vegas, like elvis, or wayne newton, or bugsy siegel used to be? if there is, it would probably be this guy. former mayor oscar goodman, a man who knows, allegedly and to the best of my knowledge, where all the bodies are buried. some of them, equally allegedly, by some of his former clients. we meet over drinks at oscar's, the steakhouse that bears his name and boasts beef, booze, and broads. >> you had some colorful clients.

who was nice, who was less fun? >> the truth about it is, all my clients were nice to me because i kept them out of prison. >> my mother used to say, oscar's clients don't hurt anybody. they just kill each other. and she also said, oscar's clients take us to the best restaurants. >> they knew where to go? >> yeah. and always treated her right. always treated like kings and queens. >> did the feds hold it against you? you were just doing your job. >> they didn't see it that way. they thought i was the consigliere. that's how stupid these people were. >> these were gentlemen not unknown to mayor goodman. >> many people say vegas was a better place when the mob was running it. in many ways that's true. >> when the mob ran things, there was a certain urgency to

that suggestion. >> well, saw that with prince harry. a perfect example. here having a good time. in the old vegas, that would never have happened. in today's modern age, it was all over the world in moments. >> moments. >> it says something about the town that his honor served three terms as mayor, drinker of hard liquor and gambler, and he was never shy about admitting it. >> i mean, it's unique. >> vegas is unique. but you go to the airport here, everybody's smiling. when they come in, they can't wait to lose their money. when they leave, they're smiling after they lost their money. it's a place where people can take their basic instincts and just let it fly. i think that's good. i have no problem with that at

all. ♪ ♪ >> when you come to vegas, you see this. the lights and smoke and mirrors, the casino floors, but who manages the machine? where do they come from? beneath the floors, behind the walls, above the winking surveillance camera lenses, a whole other world, manned by thousands and thousands of waiters, maintenance people, repairmen, chefs, engineers, plumbers, and croupiers. three shifts a day, they slip in and out of the casinos almost unseen through o. own entrances. but it's these people who have seen it all. seen everything, night after night. benny's been working here since august of 1966. he's dealt cards to everybody. >> i dealt to diana ross,

sinatra. >> sinatra was not supposed to be amiable at the table. >> sinatra was playing. but those were the good days. but it's nice now too. >> would you describe yourself as a degenerate gambler? >> i definitely have been. trying to move past that. we have a 2-year-old at home. but i'll always have that, no doubt about it. >> they're professional gamblers, poker players to be precise. they sit down with a half a million dollars. tonight, slightly smaller stakes. >> benny, how do you like my chances? >> good. >> that's a trained answer. >> instead of actual poker, we're sat down for the camera version of texas hold'em. you play against the house. the odds are stacked against

you. >> oh, here's a winner. here's a winner. two pair. he's cutting up over there. see how easy it is? you got this game down. >> uh-oh, those are famous last words. >> let's put out a hundo, let's see what happens. >> we have a pair of sevens. >> i want to bet. >> okay. i have trips. that's going to be pretty hard to beat. >> you're a dead man, benny. i bet again. >> two pairs. >> pair of deuces. >> pair of tens. oh, now. pair of kings. >> benny! >> a full house. >> goodness, benny. you got a full house. >> this is unbelievable. is there a cooler standing behind us? >> all right, well, that works for me. this is what we call a learning

experience. >> we got away with our shirts. let's not do it again. >> yeah, let's never do it again.

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>> it's easy to find people that will help you untangle a mess, but somebody's got to be the one to create the mess in the first place. that calls for untangling. >> what is our metaphor here? easy to tangle, but untangle. this has been so much fun. >> anthony is an artist and a

born and bred las vegas native. after many adventures and i'm guessing some misadventures as well, he chose to live here. >> you know, to what degree am i complicit in the worst of our city by making art that glorifies the city? i don't profit directly from what those people do, but of course, i do, because i live in this city, and that money rolls all around us. >> but how do we live with it? it's not why and where the people come from who do the grotesque things people do here, it's how do we live here, complicit in it? that's the big issue, to be able to be self-reflective about the place, or you just got to go and stay high all the time, because of the shame. i mean, which is another popular way of doing a living here. >> is vegas a friendly town? >> yeah, always friendly,

because that's our job. >> but you mean, to itself? if you're a local? >> no. >> no? >> not a bit. this town doesn't have any respect for the people who just happen to live here. in the old days, we were co-conspirators. we weren't citizens. the new authority is the new power, exactly as anonymous as the old power. no access, not a chance. >> there's been for some years an art community in vegas, art, that makes us better and makes us think. granted, vegas is a town designed to make you not think, to separate you from your money in as pleasurable a way as possible. so pleasurable that even after you limp out of town, leaking from your ass with nothing in your pockets, you want to come back and do it again. not so good. >> as a resident, what are the general rules of survival?

>> don't cry about being broke. if i'm broke, more than likely, it's because i threw away my money, then too bad for me, because i didn't get lucky. >> don't cry about being broke. what about another one? >> the smile. >> it's a service industry down. >> one of our roles has always been to take away excess money from people who don't know what to do with it, who can't think of a better idea about how to spend their money. we'll always take it. >> is that worse than before? >> the law is that there are people with that kind of income who could put it to so many other better uses and can think of nothing so crass and boring than to wave the money in the air and throw it away. for those of us who live here, is that challenge. ♪

♪ >> best thai restaurant in vegas by far, one of the best in america. >> jet has been here before. an l.a. guy, he came out here to do four years as executive chef at encore, a wynn casino on the strip. a reigning authority on thai food. but everybody who loves thai food knows about this place. >> you go to the back of the menu, northern specialties. you come here and eat dragon noodles, someone should punch you in the face. >> saipan is the owner and chef. now get this, and it's important, you don't do pad thai here. you do what they are uniquely superb at, which is specifically the food of northern thailand.

>> yeah, yeah, love it. >> literal translation, chile dip. it's more of a composed, room temperature, salad. >> a tough crispy rice salad, with preserved sausage. >> that's good. >> jack fruit salad. this is pork, curry, brazed with garlic and ginger. >> this pork is amazing. >> isn't that great? and that's northern la. very important dish. >> oh, that looks really pretty. >> this is cow soy. this is the food my gramma made. >> that's perfection, man. >> what i love about vegas, asian food, on one street, the best sichuan province food, cantonese food, and drive down the street and you get the best thai food. >> how did that happen?

>> gambling. >> the high rollers? >> a dude with a $10 million credit line at wynn is going to eat a $10 chinese meal because it's the closest thing he has to home food. i'm going to go back and drop 5 million more bucks and then go home. company,lthcare insurance go long. how you plan is up to you. take healthcare. make sure you're covered for more than what just medicare pays... consider an aarp medicare supplement insurance plan insured by unitedhealthcare insurance company... the only medicare supplement plans that carry the aarp name, and the ones that millions of people trust year after year. always have a plan. plan well. enjoy life. go long.

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>> this is what avant-garde cooking is. people think we want to do things in a way because we want to be cool. no, we do it because we believe we are increasing the value of the products we are working with. we are giving you the essence. >> tonight we feast. tucked away in the back of another of jose's restaurants, they make paella over an open flame. quiet, serene, a kind of magic. this is, granted, a far cry from the $1 shrimp cocktail and the all you can eat buffets groaning under the weight of a thousand carbs.

the world's best. like from spain. nitro almond cup, a frozen shell made from a puree of alkona almonds, finished with andalusian caviar. >> you know, this meal is working very well. my palette is open and intrigued. i'm growing more hungry, the desired effect is taking hold. >> if you were a famous chef and you were lured to the rivers of green promised by vegas, it's nice if you can get yourself a play room. >> mussels, olives. >> he doesn't use the word foam. >> i would say air. it goes all over the place. it's a mess. a chef cannot do anything with these. water is not water anymore. water has a body.

belongs. >> the truffle egg, truffles formed into an egg shape, with an actual yolk suspend in the center. >> we will be feeding our truffles chicken, will their eggs become like this? >> and finished with more, lots more, shaved white truffle. >> this is crispy chicken skin. >> i'm sliding this off right into my face. >> incredible. >> this is your portion of the foie gras and brian will finish it with a clementine sauce. >> light and flavorful. >> gentlemen, this is your next course.

>> awesome. >> it's the secret cut of the iberian pig, located underneath the front shoulder. >> this is an homage of the goodness of the sea, meets the goodness of the earth. you know the work that goes into creating a menu like this. we put the work business doesn't mean it's good. when the food critics they come, and they say, the chef was not there. and i look at the food critic saying it's almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are? every one of those amazing thousands of chefs, sous chefs that we have across the world are as good as the guys with the big names in neon letter. ♪

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>> there is not an acre of preserved mojave desert in the city limits of las vegas. why would you preserve this? this desolation is not nurturing. we can't be here unless there's a lot of technology supporting our presence. and so there's a sense of the city versus nature. this is not our friend. >> you'd think looking at the vast lakes, the canals, the fountains of vegas in the middle of the desert, the flush of 100,000 toilets that the casinos and what they bring would constitute an obscene waste of water, and indeed, water is an ever more desperate premium as the water levels at lake mead decrease at an alarming rate. but it ain't the casinos that are the culprit. vegas casinos are a model of water efficiency.

the main culprit, the all american lawn. a little square of green. robert kern is water police. he patrols the vegas streets looking for evidence of water violations. >> there's water in the gutter on both sides. this is not their day. we're in an area where there shouldn't be any watering, but there's water here. so that's what we do, we drive around here, look for something like that, give them an education. >> you don't cuff them and bring them in. >> no. but we can go to a fee? >> how much? >> $80. and then it keeps going. >> it seems to me to be a losing battle to keep your grass green? do you need a lawn? >> everyone who came here from other areas, it was lush and green.

>> the city assigns watering days to control usage and also encouraging a landscaping style focused on drought resistant plants and efficient irrigation. if you don't get with the program, there's a whole out there in the desert for you. okay, not really. you get a notice pinned to your door or something. >> but some people they want the lawn. >> and they can have it, just don't water on the wrong day. >> how critical is it? >> very. there's no snow on the western sierras, so we don't get any continued flow dumping into lake mead. so unless something drastic changes, there's no relief in the near future, but got to stay positive. ♪ ♪ >> for the first 34 years, you just couldn't conceive of what was ahead.

what we had, whatever was the newest thing that was happening, was so spectacular and wonderful and oh, my gosh, we've reached a new eastern edge, or western, northern edge. the odds are slim to zero that we're going to extend it to yet a further horizon. it was inconceivable. so there's the thing. the desert exceeds our ambition. >> in vegas, nothing is permanent. it constantly eats itself. tears down, builds up, expands according to no known or easily understood plan. an organic thing, responding to the dark dreams of the american subconscience. come frolic, live like caesar, or make money off those who do. drop a few moist bills in a gas station slot, see the full spectrum of human folly and commit some follies of your own

for korean americans, according to the stereotype, anyway, it used to be that you grew up to be a doctor, a lawyer, an engineer. there were a specific set of rules and expectations. >> are you asking me to be in a porno? is that what you're asking me? >> thanks to some remarkably bad koreans, things are beginning to change. >> i went to one year of law school and walked out. >> so you're a bad korean. >> i'm a bad korean. >> any advice to someone about to marry a korean woman? the answer? don't do it! ♪ ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting

colder ♪ ♪ sha la la la ♪ sha la la la la la ♪ sha la la la la ♪ sha la la la la all i knew was that this town was going down, and no one was showing up. and so, we as koreans figured that out really quickly. there's a point where you and i look at each other and say -- >> they're not coming. >> they're not coming. you know, like -- >> the choppers will not be here anytime soon. >> that's when all the stuff started to go down. >> roy choi is a second-generation korean-american. he lives in los angeles. he's the owner-operator of four groundbreaking and much-loved food trucks, among the first to harness the strange and terrible powers of social media to alert customers to where to find

delicious food. >> this was the command post. from here, you know, you could look and you could see if fires were going on. >> when the los angeles riots happened in 1992, roy was 22 years old. and this plaza's rooftop played a central role for koreans defending their town. but let's back up a bit. after the immigration act of 1965, thousands of koreans began arriving in l.a. the first to arrive were mostly middle class, college educated, hoping to make a lateral move into american society. but unless you have a medical or engineering degree, that turned out to be tough. they found work as merchants, store owners, opened liquor stores, groceries, massage studios, dry cleaners. they did that in an area that was, as it's called, underserved. where major chains feared to tread, where others preferred to abandon, koreans moved in.

so 1992 -- four l.a. police officers are on trial for what sure as hell looked to me like a wildly excessive and prolonged beating of an unarmed rodney king. in april of that year, they were acquitted. for me, it was a holy [ expletive ], i never saw that coming moment. for african-americans it was a somewhat ruder surprise. to say people were angry would be an understatement. >> they don't represent the people no more! >> south central was that way. so you could almost feel it like a tidal wave coming. >> the lapd were completely unprepared for what happened next. >> everything you see right here, all this was being looted, chairs and rocks and everything being thrown through walls. if you go straight down western on venice, the whole plaza burned on fire. we were calling 911, and there was no response. >> did the cops come at all? >> i was here all three days. i didn't see any cops. >> well, where did they set up their front line?

>> rodeo drive. >> where did the forces of law and order set up their perimeter? not here. koreatown was left to its own devices. the official borders are third street on the north end, olympic boulevard to the south, vermont avenue in the east and western avenue to the west. that's three square miles left pretty much to burn or fend for itself. this rooftop quickly became the command post for rapidly improvised korean defense forces. they armed themselves, set up crude but effective command and control, communication and patrols. >> we weren't going around just slugging and capping people. all that was happening was just don't break down my store. making sure our parents, our uncles, our families, these stores, this town, stays alive. >> 58 people were killed. only a quarter of korean-owned

businesses survived, either destroyed outright during the riots or abandoned afterwards by owners who felt the entire underpinning of their contract with america had shifted. yet today, koreatown is bigger and better and forever changed by what happened in 1992. dong il jang, however, is as unwaveringly old school as you get. roy and i sit down with roy kim, whose grandfather opened the place in 1978. like most korean restaurants at the time, you didn't mess with the original, ever. and like most korean father-son relationships, you obeyed dad's wishes, no matter what. >> my father opened put all this redwood and cherry, to this day i can't touch certain things here. >> i can see he doesn't let you change the uniforms, either. >> no. he still controls the

restaurant. >> you just do the work. >> i just do the work. as a korean, he knows. >> we start with bonchon, all those freebie plates of pickles, preserves, kimchi, a spicy squid or two. no bonchon. no meal. >> you know what this restaurant has that a lot of restaurants are going away from are the chairless rooms. >> the feet under, knees forward, feet under? >> the tea ceremony. no can do. >> that was punishment for koreans. >> and with a book over your head. >> for hours. >> what would a crime be? what got you into that position? >> it could be as minimal as a 94 on a test. >> korean parents? well, let's just say they veer toward the strict. moms and dads were not shall we say conflicted about corporal punishment. i love that you both immediately recognize it. >> this is what we're known it, thinly sliced ribeye marbled. >> oh, it's beautiful. roast guey, thin-sliced rib eye,

and bulgogi, thinly sliced fat-marbled beef, barbecued tableside. >> for us it's funny that barbecue has become the gateway to our food. >> hey, it could be worse. at least it's delicious. >> it's delicious and we're like, okay, this is the portal, and we're cool with that. >> and this kimchi bulgogi will come back. basically kimchi fried rice, so many great rice dishes with that outer layer of crispy stuff is just the best. >> a tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. >> ridiculously delicious. will you be doing this in 20 years? >> if we did change, tonight i would get a complaint. >> and you'd have to talk to your dad. >> oh, yeah. >> that's the problem. >> what do you do if you're a locavore in l.a.? you look around.

what's local and delicious? artisanal and authentic and iconically l.a. as it gets? if you're roy choi, you see tacos. and with kogi truck, roy choi brought one of the first great mutation mash-ups of korean and mexican to the people. what started as one truck became four trucks, and three brick-and-mortar restaurants to go with them. >> for me, kogi was only one truck in my mind, but then the lines got big, you know, and evolved. hola. [ speaking foreign language ] >> roy trained at the culinary institute of america and interned at la bernardin in new york city. he runs his trucks like someone you'd expect from someone with that background. >> within our food media landscape we've romanticized certain compositions of what a great chef and great kitchen are supposed to look and smell and feel like, but just because those are beautiful doesn't mean

that this is not beautiful. for me, i don't see mustard plants and sheep grazing. i see barbed wire and telephone poles. i see puddles, and, you know, all of that stuff contribute to the flavor of the food. so it's truly what i call a terroir, you know, a regional food. right here. and they're off. >> every lunch shift and every evening, the trucks' locations are sent out over twitter. the locations change every day. and people flock quickly to find them, as the lines can get long, very long. i took a run with roy as he made his nightly rounds. so how often do you make the full circuit between all of your various enterprises? >> twice a day, every day, unless i'm doing something crazy like this. it's kind of like i have a huge las vegas hotel, but the

hallways are the streets. >> first stop, chego!, a rice bowl place in the palms neighborhood. >> these are my guys right here. hola. que paso? >> kimchi, spam, classic. >> this is the menu, right here. >> a big bowl of rice with meat, vegetables and lots of flavor for less than 10 bucks. good deal. i just want to know why you're so sentimental about the business of feeding people. >> it's a trippy state of romanticism. like, i'm very hard-ass, too. like you pack your own [ expletive ], you get what you get. if you complain, i take the food out of your hands and give you your money back. but within those rules, there's a lot of love. there's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar.

>> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would 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. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, 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 around the corner ever since the twitter announcement 30 minutes ago. i feel guilty. i'm jumping the line, right? wow. what's the longest line you ever had? >> 600. >> 600 people for one truck? >> yeah.

>> the kogi taco, double caramelized korean barbecued short ribs on fresh corn tortilla with cilantro, relish and napa cabbage slaw in a soy vinaigrette. oh, yeah. >> the rep for kogi is we go everywhere, we go to every single corner of the county and the city. we're not just going to the hip areas. >> what about fantastically good? what about bel air? can you pull up on a corner in a residential area in bel air? what happens there? do you get rousted? >> no, no, they come out in a versace robe. >> that i've got to see. >> yeah, beverly hills. beverly hills at lunch is crazy. it's crazy. >> why should you be excited about food trucks? because they allow creative chefs like roy without a lot of money to start creating and selling their stuff, introducing themselves to the world without having to gather up a million dollars or credulous partners and they're affordable.

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stereotyping coming. look, how do i put this? good korean kids grow up to be doctors, lawyers, or engineers, goes the story. there are expectations. but what if you're a bad korean? what if you're a korean-american who just didn't give a [ muted ]? what the you looked around, asked yourself who am i, what am i supposed to be, what where do i fit in with society and were unsatisfied with the answers you were getting? what if you were an insanely talented artist in a small startup company called facebook asks you to do some murals in your offices and paid you in stock and you became ridiculously wealthy and you still didn't give a [ muted ]

well then you might be david choe. >> hi, i'm david choe. ♪ be like me. >> is that an ak pinata? >> that's an ak-47 pinata. >> wow. >> yeah, so, i mean, this place is in downtown l.a., so i try to have as many weapons hidden throughout. i've got ninja swords and ninja stars and stuff. >> you need a puppy, man. you need a puppy. >> i do need a puppy. i'm going to paint you today. is that cool? >> yeah, sure. >> all right. so, just sit right there, and -- sorry. i don't usually paint this early in the morning. okay.

i'm going to go more expressionistic, if you don't mind. >> i want to know, you were on record, you said young people are looking to follow your road to success. your advice is, whatever you do, don't date a korean girl. >> okay, i try to be open-minded about things, right? but you know, i'm racist. for me, i've given it a shot and then i end up in this situation where i feel like i'm dating my mom. >> so, what characteristics in common were you -- >> overbearing. >> overbearing? >> jealous, unreasonable, like unrealistic about life, demanding. like, it's -- i mean, i could go on and on. but also the men, too. like, if i were a woman, i would never recommend dating a korean guy. for the very few women out there that are into asian guys, if you are going to go that route, definitely go chinese. yeah. come check it out.

>> oh, yeah. whoa! awesome. wow. >> i don't know. what do you think? >> dude! i'm honored. i've never had my portrait done before. thank you. >> hey, man, you're welcome. >> and this [ expletive ] going to be worth some money on ebay, for sure. >> now i'm definitely ready for sizzler. nice. >> standing tall and prominent amongst the many asian and central american restaurants in the community, one place holds an unexpectedly cherished position in the collective memories of many second-generation korean-americans. i am personally unfamiliar with the sizzler brand. oh, i know it by name, but never have i managed to actually cross its doors. >> after you.

>> thank you. wow. >> how are you doing today? >> i'm doing good. thank you. how about yourself? >> i'm doing fantastic. i have my sizzler outfit on. so, here's the thing, you can get like a steak and add the salad bar with it, get the best bang for your buck, or you can just get the salad bar. >> i have to have some steak. >> i'm going to go traditional and just get just the salad bar. >> thank you. >> sit wherever you like. >> perfect. thanks. >> enjoy your meal. ♪ >> excellent. >> oh, yeah. >> food for your elders. >> now you're getting korean on me. >> super embarrassed right now because we're in koreatown and i'm taking you to eat at sizzler, which for a lot of koreans, this is the best food in koreatown. >> if you eat nonkorean, this is it? >> we never ate out ever, if we did, it was mcdonald's. if it was a birthday or special celebration and wanted to kick it up a notch and go a little bit more special, then it was sizzler.

>> this is a judgment-free zone, where there are no mistakes, a world to explore incongruous combinations without shame or guilt, free of criticism from snarkologists, because there are no snarkologists at sizzler. >> obviously, here's all the accoutrements for making a nacho salad and here's all the stuff for pasta, spaghetti, whatever. the move is you get the hard taco shells and put meatballs in it. this is italian/mexican dining, and you make a meatball taco. and there's nowhere else in the world that you can have this. you put three meatballs in the taco, some guacamole, and then you put all this nacho cheese, all this other stuff -- >> i know what i'm doing, i'm going for the full south-of-the-border experience here. >> all right. there you go. >> i'm not kidding around here. oh, yeah, now we're talking, my friend. >> it's little bit nicer than i remember. there it is.

that's the best bread that you can get. you tell me if you like that. >> now, wait a minute. are you saying that the cheese toast is complimentary? >> it's complimentary. and once we found that out, we would order stacks of it, so it was our favorite part of sizzler. so we thought we needed to figure out how to manufacture this at home. >> so were you good sizzler customers, your family? do you think they were happy to see you come? i love this dish, man. when i go back, i might have to have a meatball taco. >> so we did goose the system a little bit, but not like completely abused it. there would be the guilt associated with we never eat out, but now we're going out to eat, so you'd better [ muted ] eat. you have to put down at least three plates. what do you think of the bread? >> it's delicious. >> yeah. >> i totally get why this would be a wonderland. >> everything is really good. >> for you, sizzler is a happy place still? >> lots of memories. it's satisfying.

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