conservatives and republicans. when you look at college campuses across this country, when conservatives are booted for wanting to talk about free enterprise and republican party and conservatism, that's not the america i know and i hope that more of our journalists will stand up for the conservative voice as well as they do the liberal voice. >> your response? >> i'm somebody on the faculty at berkeley and berkeley stands for free speech. you want to have as many people speaking as you can. you also want people to be safe. you got to know the students were not the protesters. these were outside agitators who had threatened violence. it's a balance but clearly you have to have free speech on both sides. >> i'm always able to come to berkeley. >> come on over. >> i have to tell the audience, you were laughing uproariously out loud at certain point in that routine. >> i thought some lines were terrific. jennifer started laughing, too. i love the fact he needled cnn the way he did. it was funny.

>> if that's it, we'll take it. berman laughed most at the nipple tape joke. >> might be a runner. that's why. >> it's true. >> chafing is a problem. breaking news. breaking news. chafing is real. >> we will have a panel of nine people to talk about that coming up. guys, thank you all so much for being with us. >> thank you for being with us. it's been a fun night. berman will go run a marathon and all that chafing stuff. see you all here tomorrow morning. thanks for being with us. ♪ [ laughter ] >> dean fertita: oh, my god. ♪ >> man: yeah! >> anthony: oh. [ laughter ] ♪ [ cheers ]

♪ 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 la sha la la la la la ♪ ♪ sha la la la la sha la la la la la la ♪ >> chef: what if we just get dino's and go to edgefield, then go to robert's? >> chef 2: edgefield closes at midnight. >> chef: you gotta see -- have you been to robert's? >> chef 2: but dino's definitely -- >> anthony: i haven't been anywhe. >> chef 2: -- starter and that's it. >> anthony: i saw the hotel. the [ bleep ] do i know? [ laughter ] >> patrick martin: hold on, time out. stop, stop, stop. you've never hung in nashville? >> anthony: no.

>> martin: you're gonna have a fun time. >> anthony: i have no doubt. [ laughter ] ♪ >> anthony: nashville. if you haven't been there, you probably know it as what? a country music capital, grand ole opry, and it is music city. and there is indeed plenty of country music, both genuine and fake-ass, but it's way more than that. nashville is one of the fastest-growing metropolitan areas in all america. people who grew up here will tell you the city is in a state of perpetual, never-ending change, and the rate at which things are changing is accelerating. eighty to a hundred new faces move to nashville every single day. some things are constants, others in flux. even with all the radical cultural shifts, the city still remains traditionally southern in its sensibility, for now, anyway.

because nashville could just as soon be called punk city or rock city, and you are just as likely to find the word artisanal hanging over the door of a sandwich shop, or a cupcake shop, or a slow-drip coffee laptop zone as anywhere in the land of man buns in the cities of the north. so, of course, the chefs are coming. carpetbaggers seeking their fortunes attracted by a more affordable business environment or just looking for a better quality of life. sons and daughters of the south looking to honor the traditions they grew up with over the more modern sensibility. here's four chefs who helped change things, who were instrumental in starting something truly new and innovative, but what because of their efforts and their mentoring, their early example is becoming more and more accepted practice. tyler brown of capitol grille in southall. tandy wilson of city house.

our old friend sean brock of husk nashville. and the distinguished pat martin of martin's barbecue joint. sundays are often spent here at pat's house -- friends, family kicking back and drinking beer and cooking over the fire pits. all these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and they're gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i'm not hating that, for sure. there's also homemade ricotta served with a cold smoked sausage and roasted acorn squash.

>> pat: you better get it, friend. because if you don't, you're screwed, man. everybody gets an egg. everybody cool with that? >> anthony: oh, hell yeah. >> tandy: doesn't really matter what i'm eating if i'm eating outdoors. >> anthony: really? >> tandy: i love eating outdoors. >> anthony: yeah, me too. oh yeah. now we're talkin'. thank you. so who started in the restaurant hospitality business in nashville first? you started -- >> pat: october of '06. >> anthony: '06. >> tyler: we started in 2003. >> anthony: '03? what was it like in '03? what did people want to eat in nashville in '03? >> sean: holy cow. >> tyler: steak and potatoes. >> sean: steakhouse, man. that's all it was. those were the only places to eat. >> anthony: yeah, but which came first, the customer or the chef in this case? >> pat: chef. >> sean: chef, man. >> tyler: chef showed up first. >> anthony: how open to new shit -- >> sean: that's the thing about nashville. >> anthony: -- were people in nashville? always? from the binning? >> sean: people, yeah. >> pat: because it's artistic. people are very progressive. >> tandy: it's such a

creative -- >> pat: it doesn't mean they know what they're tasting, or at that time they knew what they were tasting, but they wanted it. >> anthony: who's from here originally? >> tandy: i am. >> anthony: that's it. >> tandy: i think so. >> anthony: so there are all carpetbaggers at this table? >> tandy: yeah. [ laughter ] >> anthony: i mean, right? >> pat: there's some of that. >> anthony: nashville's lower broadway on music row. it's what nashville's selling. it's what the tourists want. and the honky-tonks or mchonky tonks that line the strip now tend to lean more towards cover bands than singer/songwriters. on one hand, it employs a hell of a lot of musicians, which is a good thing. on the other hand -- >> man: whoo! yeah! >> anthony: stray from lower broadway, you're bound to stumble upon a genuine dive bar. and nashville's got some real good ones. so, what is this place?

>> tandy: dino's? >> anthony: yeah. >> tandy: it's a burger joint that's been here for a long time. a lot of country music history is in here. a lot of nashville history is in here. it's a fun place where you see a lot of new east nashville life. >> cook: order up. >> sean: i can't tell you how many burgers i had here that i don't remember. there's a picture of 'em on my phone, "oh i had a burger at dino's!" >> anthony: what is this? >> sean: they call these hot fries, so it's like the flavor of hot chicken, but with fries and velveeta. i think it's velveeta. >> anthony: it's like country poutine. >> sean: exactly, man, this is like redneck poutine. >> pat: mm, that's good. >> sean: tony, what's cool about like these dive bars here, is there's so many studio musicians here. if you're not a badass musician in this town, you're not gonna make it, so everywhere you go, you're hearing the most

incredible players you've ever seen anywhere in the world. >> anthony: what music rules here still? is country music still? >> pat: well, they've effed up country music so bad on music row, it's not even funny. >> sean: it's not country music. >> pat: it's bullshit. but there's also so much more than country. you know >> sean: oh, man, that's the thg people don't realize about nashville it's not just country music. >> anthony: if you're looking for iconic nashville, what's bone-deep local, even deeper than the dive bar culture, you would be talking about a thing called meat and three. meat and three is a cafeteria-type institution offering for a set price a choice of meat and three sides. >> anthony: i've been thinking about this all day, since the minute i woke up. >> jeese: have you? >> anthony: oh, hell yeah. >> jeese: it's the real deal. >> anthony: dandgure's in downtown nashville is just such an institution. doors open at 10:00 am and close at 2:00 pm, with a rotating selection of a dozen lunch staples, you're pretty sure to find what you came for.

okra or black-eyed peas? what do you think? what should i do? >> jeese: okra. >> anthony: okra, okay. this gentleman too, is something of an institution -- jesse boyce, a two-time grammy award nominee, instrumentalist, songwriter, producer, and ceo of sovereign music group in nashville. >> anthony: this is a big nashville tradition, the meat and three. >> jeese: absolutely. see, you see a little bit of everybody in here from truck drivers, to mothers, to lawyers, whomever. you can see it's multicultural. everybody's just like really comfortable with each other. it's like the microcosm of what nashville is really like. >> anthony: now, i mean, most people, i think, who haven't en tnashville, outside looking in, they see nashville, they think country music. >> jeese: exactly. >> anthony: but it's really not that at all. i mean, yes, there is a hell of a lot of country music here. >> jeese: but we have two strands of music that were emerging at the same time, historically.

'50s and '60s, we had "hee haw" and "night train." ♪ >> archival: all aboard the "night train," now boarding, and you have the best seat in the house, so let's get rolling to great entertainment. >> jeese: "night train" was the black tv show that had all the major r&b artists on and the local artists on, the same as we had with "hee haw" and all the country artists. and then you had jefferson street. jefferson street is where all the black artists came to play. people like jimi hendrix, little richard, b.b. king, aretha franklin, ray charles, all of these people played in nashville on jefferson street. we had blacks and whites coming into the inner city. we didn't have broadway. we had jefferson street. back in the day, it was the place to go.

' ♪ >> anthony: the jefferson street district no longer resembles its neon-lit heyday. like a lot of historic neighborhoods in nashville, it's being slowly eaten by developers to make way for the shiny and the new, to accommodate all the new arrivals. ♪ it was over before it even began ♪ >> anthony: what's left is a pretty amazing musical legacy, and one that's often overlooked orometimes simply forgotten. it's our little differences, that can make a world of difference. expedia, everything in one place, so you can travel the world better. ♪

♪ i'm dr. kelsey mcneely and some day you might be calling me an energy farmer. ♪ energy lives here.

are made with smarttrack®igners material to precisely move your teeth to your best smile. see how invisalign® treatment can shape your smile up to 50% faster today at invisalign.com

>> anthony: everybody's moving to nashville. this car, effectually referred to as the black shark, did in 2012, along with its eight cylinders of detroit-made awesomeness, came alison mosshart. singer-songwriter for the london-based band, the kills, which she formed over 15 years ago with jamie hince. and more recently, locally based the dead weather. [ the kills "impossible tracks" ] ♪ oh my shaking heart you got me from the start you got me good ♪ >> alison: straight to a red light. boom. >> anthony: she needed someplace to park her car, she says, and nashville seemed right. >> alison: i lived in london forever riding the bus. i really wanted to get a muscle car, and i needed a garage to put it in.

there's no way i can be unhappy in this car. >> anthony: completely understand the relationship. this is a custom-made dodge challenger. if it hits you with speed, it will mess you up real bad. >> anthony: i love this car. i'm having car envy. [ laughter ] this is nashville hot chicken. if you order it in its hottest iteration, it too will mess you up, as i came to find out. hot chicken recipes are notoriously kept secret, but preparation always begins with the poultry getting double dredged and deep fried for a thick, crispy crust. then each piece is given a wet or dry application for that sought-after caustic kick. with the wet, the chef's mix of hot spice comes in an oil-based sauce or paste that the chicken is dipped in or coated with. other cooks use the dry method, coating the chicken with a blistering blend of cayenne,

sugar, paprika, and other secret spices that form a fiery outer layer. if you come here to the very fine bolton's for your hot chicken or their optional hot fish, it can, in its milder forms, which are still scorchingly hot, be delicious. but try the hot stuff, and watch out. no, really, watch out. uh, how long you been in nashville? >> alison: four years maybe? i was working here all the time. i loved it. i thought it was beautiful. lots of people i knew were moving here. lots of bands. lots of rock and roll was coming to town. >> anthony: yeah. like a real lot. >> alison: you know, when i was touring when i was a teenager, this is a place you would avoid. if you were in a punk band, don't come play nashville, no one will come to your show. that sort of seemed to change like ten years ago, where suddenly, it was like, "people are showing up." >> anthony: right. all right. >> waitress: from left to right, hot, medium, mild.

and then the fish, spicy. >> alison: okay, thank you. >> matthew: i didn't even order, so you guys go for it. >> anthony: oh, you're gonna have to try some. >> anthony: matthew mosshart, alison's brother, is a professional chef who moved here in 2013 to start a catering business. >> matthew: we should have gloves on. oh, man. >> anthony: the medium is really hot. that's reallhot. and it just keeps coming. >> alison: you're already diving into the coleslaw a million miles an hour. >> anthony: yeah. >> matthew: oh, my god. >> alison: are you dying? >> matthew: yeah, this isn't good. it hurts. that was -- >> anthony: which one did you get? >> matthew: i think medium, mild, whatever it is. >> alison: i know that i don't have a hot one, but this is hot anyway. i'm just -- i'm trying to bond with you guys.

>> anthony: all right, i'm going in. do not resuscitate. >> matthew: oh, man. i don't want this. >> anthony: oh. oh, that hurts. i think i'm hallucinating. >> matthew: that one's putting you in a head spin. >> alison: oh, my god. >> anthony: it's like a sharp burning, and it just keeps coming, and coming, and coming. it's not going away. >> matthew: you got nothing on yours? was it like a medium? >> alison: i'm good over here. i'm real good. >> matthew: you're fine, you're good to go? >> alison: this is great. yeah. >> matthew: get a little bit of mustard? >> alison: there appears to be a little bit of mustard on here, yes. [ laughter ] >> anthony: how bad can it be? i just experienced like 12-hour payback for -- from hot chicken. >> dean: right.

>> anthony: i mean, and this was an existentially awful experience that i really -- there were moments when i didn't think i was gonna make it. this has gotta be so much better than that, and it's only three minutes. >> dean: only three minutes. i'll take it. >> anthony: do you serve snacks in there? my friend, dean fertita, plays guitar and keyboards for queens of the stone age, and he also plays with the dead weather, with alison, who you just met. a nashville resident too, he trains in krav maga, a lethal martial art at the same gym where i train jiu jitsu when in town. these things hurt. they punish the body. they make a person sore. fortunately, i had a knuckleheaded idea and a place to do it. cryotherapy. the latest in muscle recovery treatments. so far so good. >> dean: no. >> anthony: no? >> dean: this is a terrible restaurant, tony. >> anthony: basically, you step inside a big tube into which liquid nitrogen is pumped, chilling things down to a less

than comfortable minus 300 degrees, you inherently convince your body that it's dying on the permafrost, causing it to kick loose all sorts of emergency, lifesaving, anti-inflammatory proteins, after which, you are supposed to feel better. if your fingers and penis don't shatter like hummel figurines. >> cryo worker: you did it. >> anthony: oh! all right! >> dean: oh. turn it off. whoa. >> anthony: well, how do you feel? >> dean: good luck. dying. in a good way, though. >> anthony: all right. so step right in? >> cryo worker: yeah, step in -- >> anthony: i don't like the way he looks. he looks unhappy. all right. >> cryo worker: sorry. did you notice how like the last 40, 50 seconds were the coldest? >> dean: yeah. >> cryo worker: pretty much his whole session is gonna be like that last 40, 50 seconds. >> anthony: oh the whole -- oh, great. >> cryo worker: the whole session. because you're doing second. >> anthony: oh yeah, that's uncomfortable. >> cryo worker: you're already

in negative 306. >> anthony: oh yeah. it's bad. that's bad. that's not good. >> dean: you can do it. >> cryo worker: you feelin' all right? >> anthony: no, no, it's bad. oh, i gotta like rub some hot chicken all over my body. >> cryo worker: you're ten seconds in. >> anthony: oh! don't tell me that. >> cryo worker: but you see, he's already in negative 308. you didn't hit negative 306 and 308 till the last minute. >> anthony: how long have i got? >> cryo worker: you're not even halfway there. >> anthony: i'm not even halfway there. oh. >> dean: i'm trying to be helpful, but i can't even talk right now. >> cryo worker: yeah. >> anthony: how we doing for time? >> cryo worker: you're almost done. >> anthony: yeah, what's "almost" mean? >> cryo worker: ten seconds. >> anthony: is it really? >> cryo worker: yeah. you did good. >> anthony: wow. >> cryo worker: this is on level two, there's still a third level. >> anthony: level two. >> cryo worker: yeah, there's still one more level up. >> dean: what's the longest you can go in there? >> cryo worker: three minutes. >> dean: three minutes. >> cryo worker: watch your head, sir. >> anthony: wondered what it was

like to have a micro-penis. [ laughter ] ooh, i feel all crispy. that was kind of awesome. freshly invigorated by our subzero experience, with newfound appetites to go with our newfound cryogenically induced superpowers, dean and i head over to city house, tandy wilson's place, for some pizza. >> dean: so would you say that what you've seen here is what you were expecting to find? >> anthony: i like it here. it's a friendly town. >> dean: it's friendly. i know we were -- i remember when we first came down here, we'd go to the gas station, people would say hello, and we'd be like -- >> anthony: yeah. >> dean: you know. >> anthony: that takes some getting used to. >> dean: what is that? >> anthony: yeah. i'm assuming she's half kidding, but alison said it's all about the car. she needed someplace to park the car. >> dean: why she moved here? >> anthony: yeah. >> dean: i totally believe that. >> anthony: you don't doubt that? >> dean: no. >> anthony: she does love that car. >> dean: right. >> anthony: i mean, as much as i talk about it, i would never buy a muscle car because once i start, it's like i would never be satisfied, i would, you know.

you don't wanna be like jay leno with like 30 muscle cars. you know, let's face it, if you owned 30 classic muscle cars, there comes a point where people are gonna look at you and say, you know, "sorry about your penis." you know? there's something -- something else going on here. "how to win at business." step one: point decisively with the arm of your glasses. abracadabra. the stage is yours. step two: choose la quinta. the only hotel where you can redeem loyalty points for a free night-instantly and win at business. knows how it feels to seeetes your numbers go up, despite your best efforts. but what if you could turn things around? what if you could love your numbers? discover once-daily invokana®. it's the #1 prescribed sglt2 inhibitor that works to lower a1c. invokana® is a pill used along with diet and exercise to significantly lower blood sugar in adults with type 2 diabetes.

and in most clinical trials, the majority reached an a1c goal of 7 percent or lower. invokana® works around the clock by sending some sugar out of your body through the process of urination. it's not for lowering systolic blood pressure or weight, but it may help with both. invokana® can cause important side effects, including dehydration, which may cause you to feel dizzy, faint,lightheaded,or weak, upon standing. other side effects may include kidney problems, genital yeast infections,changes in urination, high potassium, increases in cholesterol, risk of bone fracture, or urinary tract infections, possibly serious. serious side effects may include ketoacidosis, which can be life threatening. stop taking and call your doctor right away if you experience symptoms or if you experience symptoms of allergic reaction such as rash, swelling, or difficulty breathing or swallowing. do not take invokana® if you have severe liver or kidney problems or are on dialysis. tell your doctor about any medical conditions

and medications you take. using invokana® with a sulfonylurea or insulin may cause low blood sugar. it's time to turn things around. lower your blood sugar with invokana®. imagine loving your numbers. there's only one invokana®. ask your doctor about it by name.

>> anthony: music is a $10 billion a year economy around here, employing more people than anywhere else in the country.

its producers, its session artists, even the studios themselves are legendary. if you can make it as a working musician in nashville where there's anything but a shortage and standards high, you can pretty much make it anywhere. >> jason: lightning 100, this is jason mo. in the studio with utoday, nashville artist margo price, "fader" magazine has called her nashville's favorite new badass. we agree, and she's here to play a couple new songs for us. >> margo: thanks for having me. one, two, three. ♪ [ margo price "told me with your eyes" ] >> anthony: margo price grew up on her family's farm in buffalo prairie, illinois. her family was forced to sell when she was age 2, which is pretty damn country already, if you ask me. as a country music traditionalist, she struggled for years to find her place within nashville's increasingly pop-driven country scene and the growing indy rock one. in 2010, she lost one of her twin sons to a rare heart

condition, self-medicated with alcohol, and ended up with every kind of problem, including problems of the legal kind. she poured her heart and every cent she had recording an album in just three days at the legendary sun studios in memphis, selling her car and her wedding ring along the way. ♪ ♪ on dead-end roads ♪ they remind me where i am ♪ and all the sins i gave away i got them back again ♪ wastedears to cry ♪wise

♪ so many things you never said ♪ ♪ but you told me with your eyes ♪ >> anthony: the album, "midwestern farmer's daughter," was rejected 30 times by the major labels until she found herself on the radar of jack white and his brilliant and eccentric enterprise, third man records. third man's impact on the nashville music scene can't be understated. with an eclectic, unpredictable list of artists, reissues, and obsessions, they've tilted the town's axis a bit, making nashville the center, not just of country music, but also, what? of course, white has also produced albums for country music legends like loretta lynn, so if anything, they are reliably unreliable when predicting what they might do

next. >> lab worker: let's get ready for a full take. >> anthony: right now, what comes next is margo price -- >> lab worker: we're gonna do another one. >> anthony: -- who's recording today at third man's live music venue, the blue room. the recording, a unique, one of a kind operation because it's all going directly to acetate. before digital, and before analog tape was used for mastering, disc recording was done live. no editing, no overdubs. redirecting this process on this 1953 lathe, third man has mastered a number of albums like this, giving listeners as close to a live experience as possible. also, it's kinda cool. >> lab worker 2: here at third man in the blue room, it's the only place in the world where you can actually do a live to acetate recording. [ rgo pric "han of me" ] ♪ 'cause all i want to do is make something last ♪ ♪ 'cause i know what i am know what i have ♪

♪ i want to buy back the farm and bring my mama home some wine ♪ ♪ turn back the clock on the cruel hands of time ♪ >> anthony: that album that was rejected 30 times, debuted on billboard's top country chart at number ten in its opening week and was this year's number one country album in the uk. margo's promotional tour includes performances on "saturday night live," "conan," "colbert," and the grand ole opry itself. but before heading out on the road, the band and friends gather one last time at margo's east nashville home. her husband and bass player in the band, jeremy, prepares biscuits with pimento and cheese, topped with chopped bacon. along with red wine braised short rib on a crostini with goat cheese.

do you guys eat like this all the time? >> jeremy: no. >> margo: he cooks -- he cooks like this all the time. he's worked in like every restaurant in town. yeah, we've all been in the restaurant business. you, you, you. he just got fired from a job ov on the west side, sorry. >> jeremy: way to go, margo. >> anthony: um, first of all, let me ask, who here is from nashville originally? >> margo: exactly, she is. >> anthony: this has been pretty much the story of my experience here so far. you know, the town has a reputation, there are so many really good musicians here, does that make it harder to break out here? and alternately, what happens if you suck here? like, i mean, if you can't -- if you're playing country western -- >> margo: i mean, it is -- >> anthony: and you cannot -- you're not good at your instrument, can you make a living here and suck? >> man: absolutely. >> margo: yeah. yeah. not to say like there's tons of bands that suck or something here, but when i came here, i

wasn't good enough, and i went out to some writers' rounds, and i learned very quickly that i had to be a better player, i had to be a better singer, i had to be a better writer, and like, so you know, you work hard because you're surrounded by that. 'cause it's like, you're typically playing to like a whole room of, you know, pickers and writers, and -- tell us like, how many nashville musicians does it take to change a light bulb? one to do it and twenty to stand around and say, "i can do that." ♪ [ margo price "hurtin'" ] ♪ i put a hurtin' on the bottle baby now i'm blind enough to see ♪ ♪ been drinkin' whiskey like it's water ♪ ♪ that don't touch the pain you put on me ♪ >> anthony: there seems to be, i sense, like a lot of established bands have always come here for something metaphysical. i mean, they say, "i want to work with particular session musicians," or "i want to record at a particular studio." >> margo: yes.

>> anthony: but that's really kind of a metaphysical decision. does that particular mixing board actually possess magical powers that will make your record better? >> man: i -- i kind of feel like, or something special about a room. you go into rca studio b, where all the elvis singles were cut, all the orbison singles were cut, everly brothers, there is something special about that room. yeah, i mean, you joke around about like the thing about, "oh there's something special in the board," sometimes there is. [ laughter ] ♪ i put a hurtin' on the bottle baby now i'm blind enough to see ♪ ♪ been drinkin' whiskey like it's water ♪ ♪ that don't touch the pain you put on me ♪

[ cheers ] >> margo: all right, let's get drunk. he's a nascar champion who's she's a world-class swimmer who's stared down the best in her sport. but for both of them, the most challenging opponent was... pe blood clots in my lung. it was really scary. a dvt in my leg. i had to learn all i could to hp prott myself. my doctor and i choose xarelto® xarelto®... to help keep me protected. xarelto® is a latest-generation blood thinner... ...that's proven to treat and reduce the risk of dvt and pe blood clots from happening again. in clinical studies, almost 98% of patients on xarelto® did not experience another dvt or pe. here's how xarelto works. xarelto® works differently. warfarin interferes with at least six blood-clotting factors. xarelto® is selective... ...targeting just one critical factor, interacting with less of your body's natural blood-clotting function. don't stop taking xarelto® without talking to your doctor as this may increase risk of blood clots.

while taking, you may bruise more easily, or take longer for bleeding to stop. it may increase your risk of bleeding if you take certain medicines. xarelto® can cause serious, and in rare cases, fatal bleeding. get help right away for unexpected bleeding, unusual bruising, or tingling. if you've had spinal anesthesia, watch for back pain or any nerve or muscle-related signs or symptoms. do not take xarelto® if you have an artificial heart valve or abnormal bleeding. tell your doctor before all planned medical or dental procedures and before starting xarelto® about any conditions, such as kidney, liver, or bleeding problems. you've got to learn all you can... ...to help protect yourself from dvt and pe blood clots. talk to your doctor about xarelto®. there's more to know. itbut one i think with quesa simple answer. we have this need to peek over our neighbor's fence. and once we do, we see wonder waiting. every step you take, narrows the influence of narrow minds. bridges continents and brings this world one step closer. so, the question you asked me.

what is the key? it's you. everything in one place, so you can travel the world better.

>> anthony: sign of the apocalypse, or an age of enlightenment? you decide. the craft cocktail program has arrived, and it's spreading fast.

josh habiger's cocktail bar, patterson house, and its upstairs 20-seat counter-only restaurant catbird seat has been catering to the sophisticated pallets of nashvillians since 2011. josh rolled in from chicago a self-trained mixologist, as they call makers of drinks these days, and professional chef. he's got five acclaimed restaurants across the city. cheers. thanks for playing. so, do places like this represent that the town has changed, or did they change the town? >> josh: when we opened this, i was amazed by the support that we got from people. people didn't want to hate us. they wanted to like it here. >> anthony: really? i mean, in new york, particularly if you come from out of town, we kind of want to hate you. i mean, we're not the cold-hearted town that people portray us to be, but especially if you're hot shit somewhere else, you're gonna have a real

steep climb in new york. we are kind of hoping you're gonna fail, and if we can help you, we will. it's not like that here, from what i understand. carpet-bagging interlopers are welcome here in a way that they are not in a lot of places. >> josh: mm-hmm. >> anthony: whether it's music or restaurants or -- come here and do creative shit. >> josh: yeah, it's a really cool place. it's a lot of fun. >> ryan: a little crumble of sea salt. let me know when it's ready. >> josh: the idea of this place was to cook the way that a bartender bartends. you're looking the person in the eye and handing them the plate of food, there's no hiding. they love it, then you see that, if they don've it, then -- >> anthony: plan b. >> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality's tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is

risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. >> anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesting to me, but it's delicious. >> ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they're a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. >> anthony: ah! >> josh: thank you. >> anthony: man. you are talking my language here.

that's obscenely good. i would face plant in a big bowl of this. this will be good. remember when tony soprano would come home? he'd come home after a night of whoring and killing people, and he'd go home and he'd open their refrigerator and there'd be like a tupperware container, and there would be like some cold leftover ziti that carmela had made him, like, maybe the night before, maybe two nights ago, but the fact is it was there? as completely awesome as this is, i would wake up and eat this cold, like in a tupperware container the next morning. i would totally eat this. it's completely awesome. >> ryan: that's a great compliment. there's a couple cookies in here for you. one's a macaroon, chocolate and raspberry. >> anthony: wow. >> ryan: enjoy. >> anthony: mm. i like rooting arounin gene simmons's brain. yeah, i do not approve of your right-wing politics. oh yeah, oh yeah.

try new flonase sensimistgies. instead of allergy pills. it delivers a gentle mist to help block six key inflammatory substances. most allergy pills only block one. new flonase sensimist.

[fbi agent] you're a brave man, your testimony will save lives. mr. stevens? this is your new name. this is your new house. and a perfectly inconspicuous suv. you must become invisible. [hero] i'll take my chances.

♪ >> anthony: welcome to disgraceland, alison's nashville home. it's a house party, so there's got to be food.

>> alison mosshart: did you just do a small series there where you weren't looking? >> matthew: you don't have to look when you cut, right? >> anthony: no. >> matthew: we can look at each other. ready? [ laughter ] >> anthony: and as one must at any reputable house party, live entertainment. dean fertita, jack lawrence, mr. jack white, and alison mosshart, known, i believe, as the dead weather. ♪ [ the dead weather "hang you from the heavens" ] ♪ i never know how to treat you you say i love you itbut in't true ♪ ♪ i'm walking away now one step forward and back two ♪ ♪ i like to grab you by the hair and hang you up from the heavens ♪ >> anthony: in the galley, matthew and i slave over celeriac, apple, and walnut salad, fried pork dumplings, pulled pork with red cabbage,

and deviled eggs because it ain't a party without deviled eggs. and brisket. ♪ ♪ i want to grab you by the hair and hang you up from the heavens ♪ ♪ ♪ [ cheers and applause ] >> alison mosshart: thank you. [ cheers and applause ] ♪

>> anthony: in another part of the house, free party favors for everyone. permanent ones. choose your tattoo carefully, my drunken friends. choose well. >> jack white: oh, you spelled "donald trump" wrong. ♪ ♪ near 2:00 a.m. question is every day aoh aoh ♪ a tooth tattoo, actually i have no idea what it means. allison said she liked it and it's for biting.

♪ >> i, on the other hand, gave this skorpian careful consideration, after a less carefully considered number of tekeelaus.

♪ gray hairs revealed nobody cry ♪ >> that came out pretty good. >> thank you. ♪ ♪ once in a while

you still didn't know if you were gonna go. now the only thing you don't know, is why it took you so long to come here. expedia. everything in one place, so you can travel the world better.

knows how it feels to seeetes your numbers go up, despite your best efforts. but what if you could turn things around? what if you could love your numbers? discover once-daily invokana®. it's the #1 prescribed sglt2 inhibitor that works to lower a1c. invokana® is a pill used along with diet and exercise to significantly lower blood sugar in adults with type 2 diabetes. and in most clinical trials, thmajoeachrity r an a1c goal of 7 percent or lower.

invokana® works around the clock by sending some sugar out of your body through the process of urination. it's not for lowering systolic blood pressure or weight, but it may help with both. invokana® can cause important side effects, including dehydration, which may cause you to feel dizzy, faint,lightheaded,or weak, upon standing. other side effects may include kidney problems, genital yeast infections,changes in urination, high potassium, increases in cholesterol, risk of bone fracture, or urinary tract infections, possibly serious. serious side effects may include ketoacidosis, which can be life threatening. stop taking and call your doctor right away if you experience symptoms or if you experience symptoms of allergic reaction such as rash, swelling, or difficulty breathing or swallowing. do not take invokana® if you have severe liver or kidney problems or are on dialysis. tell your doctor about any medical conditions and medications you take. using invokana® with a sulfonylurea or insulin

may cause low blood sugar. it's time to turn things around. lower your blood sugar with invokana®. imagine loving your numbers. there's only one invokana®. ask your doctor about it by name. a drink willhelp. >>ood party. >> i just couldn't stop smiling remembering the things i can't remember but there's a timeline. seriously i have bite marks. >> who bit you?

>> that'sate a bite mark. >> that's a bruise. >> i feel so complete and i was going to wear that today but i failed. >> the guy was wearing a tutu. so i guess it could be worse this morning. apparently we took some casualties at last night's cash party but for every throbbing skull every blunt force trauma there is a cure, a mumosau, or both should you prefer. pine wood social, our friend josh's place where natural allies and bowling co exist peacefully with mutual respect. >> how many times do you eat in a day? what's that show? think about it. you've had seven meals and it's only 1:00.

>> you're up? >> not a promising -- >> it can only get better. >> i don't think he's american. >> if there's any hustler. the unassuming guy who just happens to show up after being missing for a while. >> right. i can see that. ♪ >> that might have been the quickest gutter of the day. ♪ ♪ if that's not the case ♪ well baby i'd be finer if i

played some ♪ >> oh. >> over the line. >> in a safer year we would hurl objects but that's nashville for you. a welcoming place a forgiving one. i feel right at home. >> when i first came here the streets were paved with goal. i've beentold. i d't write the shut. like any man he might know. he used to live on music row. that was then and this is now.

he's around. ♪ and what i found >> anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there's charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪