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.