- Mm, it's crunchy. It's delightful. When did I get rib sauce on me? When did that happen? (upbeat music) Hey! You! (laughs) (Chelsea speaking from a distance) (beep) Hello, welcome. We are here in Brooklyn, at TGI Fridays. I don't know if you can see the sign. It's fine if you can't, but you just believe me that we're here. This is like one of the last places on my bucket list for us. That was like one of the big ones that I really wanted to get. (beep) Chelsea won't let me dance in the intro, 'cause she says it's distracting. We are trying all of the
most popular menu items at TGI Fridays. Yes, that means the
wings, the potato skins, burgers, sandwiches, pasta,
seafood, dessert, cocktails. There's so much to try. So little time. I'm like getting sweaty thinking about it. (laughs) We have to go. We have to go inside. We have to eat. We're very busy. Let's go. Come on, come on. We're not starting with the alcohol. Alcohol's round two. So at least the first
round I'll be somewhat... - [Chelsea] Sober? (laughs) - We'll start out on a very strong note and then it'll just crash and burn. This is a first for us. When I was telling my family that I have, that I was going to TGI Fridays today, they were like, "I swear,
you've already been there." I'm like, "No, no, no, trust me. I thought the same, but no." It's been on your guys' list for a very long time,
but we are finally here. We're finally going to eat
everything at TGI Fridays. (upbeat pop music) Have I said how much I
love the appetizer round? It's my favorite round. I really should love the last round, so I have something to look forward to, but this is my, this is my time to shine. (sighs) This is going to be a problem. I can already tell there's
going to be a dunking of the elbow in one, in at least one sauce by the end of today. We're going to start
with the potato skins. Now, when I think TGI Fridays, potato skins is the first
thing that comes to my mind. It's a little, like, bucket
for your bacon, a bacon bucket. We'll put some sour cream, some chives. (food crunching) (chewing sounds) Mhm. My qualm with potato skins is
that there's too much potato most of the time, not enough
crunch, not enough skin. This one has the right
amount of crunchiness. I think you could actually
hear it when I bit into it. (food crunching) That's what I want. This is like a perfect
appetizer for the whole table. I don't think I would actually
eat the whole thing myself, 'cause it's basically like eating what? Two whole potatoes (laughs) if you do that. Have you ever wanted a
pound of fries and a bucket? This is a new menu item for TGI Fridays. It's a bucket of fries, quite literally. And it comes with mountains
of cheese and bacon. We've got our green onions in there. We got jalapeños. We have also this sauce. I'm not going to lie,
before we started shooting I did try it. And it's amazing. It's this Buffalo ranch, I think? You said? Barbecue ranch, okay. French fries are just sauce
vehicles right now for me. We're only on the second item. This is my favorite sauce ever. It's rivaling the campfire sauce
that we had from Red Robin. Holy (beep), that's good. But it's way more like, punchy. The actual fries itself,
they're French fries. They're delicious. They're gooey and cheesy and bacony. Can I keep the sauce and then go to the next item? - Yes. - Thank you, mom. Actually I need a cherry
limeade slush break. So this is the Cherry Limeade Slush. It has that really like crunchy ice. It's the right amount
of tart from the lime. It's like a cherry lollipop. I almost want to say a jolly rancher but it's more like a cherry
lollipop with lime juice on it. Very refreshing. We have the boneless Buffalo wings, which are basically just
really thick tenders. And I obviously got blue cheese with it. I'm just chasing really
lovely fried breading all throughout. The Buffalo is honestly, I would say mild. It's not, it's not punching me in my face and making me want to sweat
buckets, which is great. I don't want that right now. This is delicious. It's like crunchy. It might be more, it
might be like (laughs) the ratio of breading and chicken might be like one to one. I'm not mad about it (laughs) but it's actually very delightful. I had them add Philly Cheesesteak Egg Roll onto the menu for today because
one of my favorite things in the world is Philly cheesesteak. And then my other second favorite thing in the world are egg rolls. They should be on more menus, honestly. 'Cause they just like
perfectly wrap everything up in a little bundle,
like a little blanket. And then you just have the happiness on the inside of all the
melted cheesy gooeyness. I'm pretty sure this is
like a Cheez Whiz sauce. It has that little bit
of pepperiness to it, like a green bell pepper
or something in there. Oh wait, look at that. Look at that. It's loaded in there. See that? You got the peppers. You got red. Do you see, is there a green
pepper in there you can see? I can always stand it
to be even more loaded but then it's going to break apart. Egg rolls and dumplings
for me are almost like, if you made me choose, it
would be very challenging. I would ask for double
the cheese sauce though. Up next is the Classic Fridays Combo. You get your boneless wings, your potato skins and
your mozzarella sticks and you get sauces for all of them. I'm going to go with the mozzarella stick, 'cause technically we've
already had the potato skins. These are very wide mozzarella sticks. They're not like little tubular ones. I wonder if we'll get another
cheese pull out of it. It might- Oh, no. It's still happening. It's still happening. That is the best part
about a mozzarella stick, is the pull. Nothing else to me. Try it with some marinara sauce. Okay. It does taste like it has
more seasoning than some of the other ones I've had
from other chain restaurants. Like on a scale of one to 10, 10 is like my love of egg rolls. One is my hate for peppers. Mozzarella sticks are
at like a five or a six. They're always very consistent to me. You get the boneless
wings, the potato skins. I feel like I can eat these again to tell you that they're good. Or I can just tell you (laughs) we've already had them. You already know what I'm going to say. I'm very excited about this. So it comes with your shrimp, your ribs. It looks like boneless wings as well. The boneless wings have
this really beautiful sesame seeds on them and it looks really sticky and candied. Oh. This is like super candied chicken and it's sticky and crunchy. It also has a kind of more like this... Not soy, no, teriyaki. It tastes like teriyaki
more than a barbecue. We have some fried... look
at those beautiful shrimps. Little shrimpy guys going to
put in the whiskey glaze sauce. The chicken's better than the shrimp. So there's no way of competing. This one's like flavor blasted. And this one's just gently... Not even, I don't know
if it's gently fried. I'm going to say it's gently fried. Rib time? My favorite time. Oh, wow. Okay. Okay. Let's see. I think the chicken wins but ribs come second on
this, on the sampler. This is, I mean the ribs are delicious. The chicken tastes like
it's double breaded. And super crispy and
crunchy on the outside. The ribs does have that,
like look at all this. Can you see all like, the... ? - Mhm. - It's like the crystallized
sugar up in here. Oh. Okay, the skin though. If you just eat the rib skin, that comes in first place. So we have the last of the round, Famous Whiskey-Glazed Skewers. And this has no business
being on a skewer. Just going to say it right now. Like... (laughs) What? Also these, these are
supposed to be sliders but these sliders are pretty big. I asked them, "Has anyone
eaten this off the stick?" And they said, "No." I want to be the first
person to eat off the stick but I also don't even know
what side you attack from. This chicken, I want the recipe for this. I want to make this at home. Maybe I don't want to know what's in it. (laughs) It's probably not good for
you, but that is, whew. I just, I think I like the
candied, the bite to it. It's so chewy. He's a little guy. Chelsea. We have the Whiskey-Glazed
Burger Slider with a mountain. I always say mountain. I mean a pile. Pile doesn't sound as glorious, but a pile of onions on here. Lots of cheddar cheese. I see some sesame seeds up in here. I kind of want to dunk it, I think? Okay, don't dunk it. It's too sweet when you're drunk it. Let me try it on its own. Don't recommend that. (laughs) The burger already has the
whiskey glaze on there. So you do not need to dunk it like I just did (laughs) because then it's just
like sweetness overload. It's almost like a candied
burger in that sense. Without the sauce, it is really, it's still slightly sticky, which I don't hate. It also has like an
actual chargrilled taste, like someone was outside
flipping the burgers. Like it doesn't taste like manufactured (laughs) burgers. You know? Like it actually tastes like
someone put it on somewhere. Like on the, on the grill. This has been the stickiest round so far. It's only the first round. So it can only get stickier. (laughs) My favorite thing from this round, it has to be the whiskey glazed chicken. Like hands down, I'm thinking about it. When I drive home today,
I'm going to think about it. When I wake up tomorrow,
I might think about it. I'm not sure. Then can I say the Cherry Limeade Slush as a second favorite? It's truly, I sound like a commercial. (high-pitched voice) "It's refreshing!" It's cooling down my stomach from all the sticky sweet stuff
with more sweet stuff, that's just the right amount of tart. And it doesn't even need alcohol. That's a big moment. (laughs) I don't want to go to round two 'cause I just wanna eat
the chicken, but I am. It's fine. This is, this is what we have to do. This is the show, I go
to the second round, but I will be... That, I'm boxing up and
keeping for myself. (laughs) You can have like one bite. (laughs) (laughing) Oh-ho-ho-ho-ho. Can you hear the sizzle? Like if I lean, I'm getting a cheese facial right now. Ooh, do I want a sip of
the Long Island first? Maybe I do. Ahh. Was deprived of alcohol
in the first round. That's a joke, everyone. Okay, we have their long Island Iced Tea. We're not in Long Island, on Long Island right now, but now we can pretend
we are for a second. Oh. Nothing like pure alcohol
and a little bit of Coke. (laughs) This is concerning that
I can't taste too much of the alcohol in it, which
is dangerous for Long Islands because there is so much. When I was in college, I would order a Long Island Iced Tea because it had the most alcohol in it, like per price for where I was staying. And it was like, "Oh perfect. So I'm like saving money
and getting drunk." That's like not the way you should be thinking
about your drinks. (laughs) We have the Sizzling Chicken & Cheese. So the mashed potatoes kind
of look like cute little bums, little, like, corgi butts, little mashed potato butts. Anyways, (laughs) we're going to have a bunch of cheese here and peppers and onions
and a piece of chicken, and cheese. Chicken is tender, moist. Sometimes when you have
like the white meat instead of the dark meat, it
can be kind of dry and sad. This one isn't that way,
which is so delightful. I have to have one more bite. I have to inspect. The cheese isn't in your
face, which I actually enjoy because the peppers and
onions are in your face. It all is like in harmony together. Nothing is out shining the other one. I should, I'm like- (knife sharpening sounds) Oh wait, no, before I go into the next sizzling one, I'm going to do a fun
fact because I forgot. I didn't do a fun fact in round one. In the '70's, in New York,
not many women were like going out to bars and getting cocktails. So Alan Stillman was like,
"All right, I'm going to create like a really cool
cocktail bar, TGI Fridays." Thank God it's Fridays. He had created this bar so that single ladies and men had places to go. It just wasn't quite a thing. Which is kind of crazy to
think about in modern day. The bar's, of course, where
you go when you're single. Maybe not of course, but in my, for me, of course. But I think that's really fascinating. It was actually started as a cocktail bar. Not like, the food wasn't really the big part of it. It was purely cocktails. And they had like lines
wrapping around the restaurant. And it was actually one of
the first few restaurants in New York to have that kind of reception where so many people wanted to come. Okay. I asked for my steak to be medium rare. So don't get all mad
if you see any redness. That's how I like it. Should I dunk it? - Oh yeah. - Dunk it in whiskey glaze? I don't, don't get the chicken one. Get this one. This one's so much better. Oh my gosh. There's no competition here. It's still giving me like a teriyaki flavor instead
of the whiskey glaze. It just has that little bit of a hit at the back of your throat. It like attacks you for a second. Oh, oh! And they have Cajun fried onions on top. We didn't even talk about those. They are so perfectly, little tiny guys. I'm gonna dip it in here. Yeah, you don't even get
fried onions with this one. Obviously choose this one. This is delicious. I'm not going to touch the mashed potatoes 'cause that's just filler for me. But I would eat all that steak. We have the Southern
Fried Chicken Sandwich. This looks like a planet. This looks like Saturn, for some reason to me. It has like this, this chicken patty is so massive. Avocado, cheddar cheese. Oh, pickles, tomatoes and onion. And ooh, mayo? Maybe that's a spicy mayo. Maybe it's the barbecue
ranch from earlier. I hope it's the barbecue ranch. Okay. This is just, it's huge. It's the size of my face. I would say that this is like pretty mild in flavor compared to
what we were just having. Like that had so much
sauce and flavor on it. And this is much more like simplistic. It has like creamy avocado,
just a little bit of cheese. And the chicken is also like so, so thin. It reminds me of like how
chicken parm is, right? Where it's like beaten. I would say this is a very
standard chicken sandwich. I definitely like the
steak and cheese way more. I would ask for the barbecue ranch on the side to put on top of this. That's like, that would
send it over the edge. Another fun fact, because I don't feel like
eating again right this second. TGI Fridays was one of the first places to start happy hours. And that to me is
mind-boggling to think that happy hour wasn't a thing until the '70's. Happy hours should have been
a thing forever in history. It is a phenomenal thing. Getting cheaper drinks
and apps for your friends, hanging out. Thank you, TGI Fridays for making it a thing, because happy hour's
like my favorite time. Okay. Chicken tenders. And it looks like we got
a honey mustard here? It's very yellow. So it might be more mustard than honey. I like the chicken tenders better than the chicken wings
that we had earlier. The boneless chicken wings. Because there's way more meat in here. You still get that really
great crunchy breading. And I think this is just
like a childhood dream having really delicious chicken tenders. But this one has way more meat in it than the boneless chicken wings. Mm, it's crunchy. It's delightful. When did I get rib sauce on me? When did that happen? We saved the best for last for this round. We have these massive slow
cooked ribs, slathered. This is I would, this is the appropriate use of the word slathered, barbecue sauce on top. This barbecue sauce is like glue and has already stuck
to my shirt, my hands, probably in my hair at some point. It is just like the perfect
amount of, like, sticky. You're going to find it
all over you the next day. - I'm gonna find it on my camera. - It's going to be on
your camera at some point. If it's not already. Yeah, that sauce is sticky. That's some thick sauce. I do think I liked the
ribs from last round. The whiskey-glazed more. The whiskey glaze has like, has that kick that I want to it. But if you're not a spicy person, this is a great option for you. Also, this is a massive amount of (laughs) ribs. I don't know who's eating... This is actually the size of my arm. I would almost say to
get it as an appetizer for the whole table. This is so much to eat as one person. My favorite thing from this round is the, oh my gosh, and I can never say it. The TGI, the Fridays signature sirloin steak tip? Nope. Signature whiskey steak and cheese sirloin steak tip? - (laughing) If you say so. - This one. This one. I cannot say it as a
full, complete sentence. My brain, there's only
a few brain cells left in here at this point in my life. Get this. This is the best one here. Ready for the next round? - Yes. - I'm gonna lick the sauce
until we get to the next round. That's beautiful. Wow. This is the Strawberry Henney. It is beautiful. We have Hennessy, Grand
Marnier, strawberry puree, a little bit of sour mix. It looks like a summertime
drink to just get, you know, real day drunk to. Oh. That's alcohol. (boxing bell rings) This would be something like, you're like sitting by a dock and you drink like two of them, and you just like fall off
the dock into the water. I usually don't like when
you can taste the alcohol, but since it's like the Hennessy
and Grand Marnier flavors, it's not like tequila to the face, right? It's not like shouting
at you in the same way. We're just like letting you enjoy, enjoy yourself. Are we done with the round? If I open my eyes, it'll be gone? (laughs) We have the Cajun Shrimp & Chicken Pasta with a little breadstick. Look at him. He's so cute. This is a step up from fettuccine alfredo. Fettuccine alfredo is very one note, one level, very basic. This has just that
little extra kick to it. Mmm. You know, comfort food, you want it to like warm you up? Give you a big hug. This is like giving you
a hug, but then also kind of like hitting you
in the back really hard. I'm taking a drink, right? Oh, wait, I have to do a fun
fact before I start again. Fun fact. Nearly every TGI Fridays has a propeller and a rowing scull in their locations. This one has a propeller. We think that there's a
rowing scull over there? I think that's what one
of those is over there, but the propeller, we'll... Cut to B roll, show it. For the first dollar they made, they had like the general manager sign it, and then they put it on the propeller. The propeller is to show, like (cricket sounds) TGI Fridays propelling forward. And then the rowing scull is for teamwork. Yeah? (laughs) Okay, fish and sticks. Fish and- (laughs) Fish and chips. - Oh boy. - Fish and potato sticks. (laughs) I really want vinegar for this too. Oh, yeah. My favorite thing about fish
and chips is just how, like, I'm going to try saying
this in a nice way, 'cause I do mean it in a nice way. It's just so much breading
that the fish kind of falls out of it and you just have
pockets of just breading, and that is so delicious
because then you put it in the tartar sauce and it's
like eating the fried carcass. But it's good. I like that part of it. Like, you know, you have
a little bit leftover, and you just eat the
fried part on its own. I mean, it's crunchy. I'm all for it. I love that. We have the Dragon-Glaze Salmon. Chelsea and I are huge salmon fans. This will get eaten immediately. If I don't eat it right
now, all on camera. We've got a little bit like a pico de gallo situation with some mango, tomato, red onions. So when I heard dragon, I was thinking it was going to be spicy. It's so interesting. It's not like... I'm used to teriyaki on, on this. It's just, it's just more of like, has like a Mexican flavoring to it for me. Even though it's called dragon. I don't know. My brain is confused by that one. We have fried shrimp and
some tartar sauce here. Not tartar, oh my god. Cocktail sauce. (sad trombone sound) Is anyone else concerned for my wellbeing? We have fried shrimp and cocktail sauce. It's very clearly cocktail sauce. Fried shrimp is fried shrimp to me. It has a little bit of
like a crunch to it. The sweetness from the shrimp, the cocktail sauce is
so horseradish-forward. Like I feel like cocktail
sauce usually is just kind of sweet, a little almost too like, tomatoey-sweet feeling, where it feels like it's
almost like ketchup. This is like true cocktail sauce to me. It's it's the kind where it
kind of clears out your sinuses. It's like strong. I love that. I love strong flavors like that. It also reminds me of
a Bloody Mary kind of. Ooh, what if you put the fried shrimp on a Bloody Mary and then
put the cocktail sauce in it? I don't know. Just some thoughts. Fun fact, fun fact. Alan Stillman, founder, in an interview, I can't remember where
he was being interviewed. He says that he claims that
the Tom Cruise character from the movie "Cocktail"
is very much based on his life and the cocktail sauce. That's my connection. That was the end of the story. (laughing) I honestly thought that
movie was two movies. I've seen it many times with my parents. And I thought when he was on the island, making all the drinks,
that was like movie one. And then when he goes back to New York and opens up his own cocktail place, I won't give away too much more than that. I thought that was a second movie. Anyways. Okay, favorite thing food-wise is the Cajun Shrimp & Chicken Pasta and then the cocktail sauce
from the fried shrimp. The fried shrimp is great. I mean, it's fried shrimp, but the cocktail sauce
is a second favorite. And then this, Strawberry Henney, it's just making me feel
very delightful inside. Job well done, TGI Fridays. - What round is next? - What round is next? Round next is the fourth round, burger round. (air horn sounds) Okay, okay. Okay. If I keep saying okay, it'll be okay. This is like a burger wall hitting me, seeing all
this in front of me. This is, I've said it before, it's monstrous. We're starting with the
Oooey Gooey Mozz Stick Melt. If you're wondering what makes it so ooey gooey and a mozz stick melt, well, it's just a (beep)
ton of mozz sticks melted in the middle of like
a grilled cheese, sandwiched. And then you, of course, you
have a mozz stick on top of it. Oh my god. It's just mozz sticks
on top of mozz sticks with bread in between and cheese. (hip hop music) I can't quite discern what I am eating. It is just a handful of mozz sticks. It's like you took all of the mozz sticks and combine them together and dip them in the sauce
with butter and cheese on top of... It's cheese on top of
cheese on top of cheese. My brain is truly being, it's so confused right now, like... (food crunching) It's a grilled cheese
mozz stick baby monster. (monster sounds) If you love your mozzarella sticks, like if you're a fiend for them, this is the ultimate proof of your love. You have to show your
love by ordering this and having this. Oh, am I doing donut burger next? We're just going to go from one insane thing to the next? - Take it slow. - Okay, okay. We have the margarita. I love that it's in a hurricane glass. It's very like, hurricane glasses always
just make me feel like fun and flirty. (Chelsea laughing) I like had my finger on
like this and I went... I'm not gonna able to do it again. I made like a, (squeaking sound) it's almost equal, the tequila, like, sour mix with it. Would end up on the floor
if I ordered two of those, probably. Oh, okay. - You have time. - No, we're okay. It's a donut burger. - It's a dessert burger. - I asked the people who work here if, if people actually order
this and they said, "Yes, people do actually order this." And I just, I need you to directly call me, DM me, email me and tell me, like, who you are. And did you eat the whole thing? That's really what I want to know. Can you, it's just... fried onions, big ass burger, bacon, cheese. - Hey, Julia. - What? - You do-nut understand. (laughs) - You can go to prison for 10 minutes now. Go to camera operator prison for that one. I just... - Maybe this needs to be slow-mo too? - No, it doesn't. You don't need this in slow-mo. You do not need it in slow-mo.
- I do. - Do people actually eat
it in one bite, you think? That's not even possible. There's no way someone goes
(imitating eating sounds). My dentist says I have
a very small mouth, so. (hip hop music) ♪ She got bass in the back ♪ ♪ Like the bottom to a track ♪ ♪ Below that tiny waist ♪ ♪ She's stacked ♪ This is the messiest burger
I've had in a long time. I love the texture. It reminds me almost like a
brioche bun on steroids almost. It's so sweet. And it's actually, it's a hundred percent worth committing trying to get the big bite, because if you can get
both donuts (laughs). Both of the donut buns and the
burger and the fried onions, it is the sweet and salty, savory combo I didn't think I ever needed in my life, but I'm very much enjoying it. Whoa. - Wait, is there a pickle in there? - There's pickle. It has everything. This burger has everything. You've got your breakfast,
lunch and dinner. You eat this and you're good for the day. It is terrifying to look at. It is beautiful and terrifying
all in the same vein. (sighs) Okay, I need something tame. I need something that just like, isn't two donuts and a burger. We're going to do this first because I just have to have something that looks like a burger. We're trying the FRIDAYS
Signature Whiskey-Glazed Burger with bacon, cheese, pickles,
tomatoes, red onion, lettuce. I love the look of this. I like the condiments. It feels like, more of
like a fresh burger? I'm hoping there's no donut, mystery donut or mozzarella sticks somehow secretly in here (laughs). The whiskey glaze, I'm just going to keep saying
it tastes like teriyaki to me. It's like this teriyaki
sauce that my mom had when I was a kid that
we put on everything. I do love that they're able to put it on every single menu item. And it kind of has a different flavor depending on what they're mixing it with. Nothing is in competition with each other. Donut burger is in competition
with itself in many ways. This burger is like, has gone to therapy, has like done its work, and is like fully recognized and a developed burger. This looks like the most quintessential TGI Fridays thing you could ever do is by putting the potato skin on the top. There's something about it
just really makes me happy. Do you think you eat the potato skin with the burger or you
enjoy it on its own? - I think on its own. - Okay. This is amazing that you
get a little appetizer with your burger. So if you didn't get
a potato skin earlier, well, now is your time. Oh my- (laughs) - Yeah. - Just a handful of fries and your burger. (sighs) Okay. I'm going to go with the
side that has more cheese. The fries are adding
like a chewiness to it. I love that the cheese, it's so thick on here
because of the French fries. It's like they could've, they added a thicker blanket
of cheese to it than typical. Like, I feel like usually you get like, one slice of cheese on
a burger, maybe two, but this feels like a really thick, heavy, like
weighted cheese blanket. Mm. This one's jucier than the other one too. Yeah. If you're a French fry fiend, you're a potato- (laughs) potato head, if you're a potato head, you would enjoy this burger so much. - That's your favorite? - We haven't finished. We have Philly cheesesteak, still. - Oh my god, we have more burgers! - Yep. I could have let that one slide too. It could've been like, "Yeah, we're done. Next round!" (laughs) - You're an honest person. - But it's also because I really, really, I love Philly cheesesteaks. I'm not from Philly. I have like no connection to it. You have more of a connection than I do. And I just, I (beep) love meat and cheese. I don't know. I used to have it when I was a kid. We used to get it from, like from Sam's Club or
Costco, the frozen box of them. And I would microwave them. It's disgusting. I would eat like two
after school sometimes. Really well balanced
diet I was on as a child. So we have a Philly Cheesesteak Burger. I hope that this is just
like Cheez Whiz to the face. Oh, I want like white cheddar all over it. That's a lot of peppers in there too. Do you like peppers on
your Philly cheesesteak? - I love it, but I don't need it. - It's nice it's there. If it didn't show up to the party, you wouldn't be like, where is it? - Or the Whiz. - If you don't have the
Whiz, what are you doing? - Right. - I could stand to have
even more Whiz on this. This has a lot on it. I would say I would get
a bowl of it (laughs) and dip it in like an au
jus sauce of Whiz sauce. That is, that's the only thing I think that could make this burger better. I think the donut burger
is very surprising to me. I don't know if I would order it, but I am shocked by
how much I did like it. I thought it was going to
be terrifying for my body. (laughs) No, Philly cheesesteak wins. Are we on the last round coming up? - Yeah. - (sighs) I wish I had more fun facts so I could slow down time. So we don't have to go to
the next round. (laughs) But my brain is full of mozzarella sticks and Cheez Whiz and whiskey glaze sauce. So we will go to the dessert round, then. (dubstep music) That is so fun. What would a "Julia Tries
Everything" episode be without dessert round with two drinks? (laughs) Oh my gosh. I'm going to feel that donut burger for the rest of my life. We are in the dessert round, and we have a brownie, which
is melting before my eyes. So I need to eat it quickly. It is just molten thick brownie with some ice cream and are those candy pecans, maybe? I hope so. This is illegal, in many ways. This is giving me... From Cracker Barrel, we had that Coca Cola cake, where it had this like really thick fudgey frosting. I would order it for my birthday. Oh, that's what this has on it too. And some caramel. Oh my god. I don't know what they
did to this brownie. And I don't really care
what they did to it. It's amazing. Maybe I wash it down with
a Fireball margarita? This is Fireball? It looks like the same
color as margarita one. Oh no, that's Fireball. That is Fireball. This looks so similar to the other one. I was convinced there
wasn't Fireball in here, but when you take one quick sip and it is that, that red hot cinnamon flavor in the back of your
throat just immediately, just (growls) kicks ya. I like this better than the
regular margarita from here. I don't know if I could
have more than one. 'Cause it is pretty sweet, but that is at least like really like, each time you take a sip you're kind of confused
by it for a moment. And then it's really enjoyable. This is from Carlo's Bakery actually. So it's a limited edition
rainbow layered cake. This is a unicorn, little kid's dream. Do we think that the
layers taste any different? You think it's just coloring? Ooh, it's soft. I didn't think that was... I didn't think it was going
to break off like that. Wow. It's beautiful to look at, but that's all it really has for me. I don't find it to have much more going on besides the color and the look of it. If you were getting a
birthday cake, you know? And you wanted like that
special piece of the table and you want a really pretty picture. I think this is great for that. But if I was going for just pure flavor, the brownie explosion, oh my god. Like that. Sorry, Carlo's Bakery. You make great cakes. And that cake is really soft and moist. I must say. Just it's very one note. Woo. (gasps in excitement) - It's okay, it's okay. - She hit the drink. (gasps) You must now have a sip of it. (laughs) Okay, we're going to have our, our cottontail cotton... Cotton candy margarita, - Oh my god. - Or yeah? Cotton Candy Cosmo. (boxing bell rings) - Good lord. - That tastes way better than
I thought it was going to. I don't.
- Yeah. - I don't mean that in a mean way. I just don't like cotton candy. It's very, like much more
tropical than I expected. Mm. Pineapple, yeah? What a cool like, little show piece, having
the cotton candy in there and melting it down. But that's really the only
cotton candy flavoring in the whole cosmo. I've had some bubblegum cotton
candy-type cocktails before. And it's, it is a tough one to take down. This is extremely chuggable,
extremely drinkable. Delightful. You wouldn't even know that there was cotton candy in here if you hadn't seen it before. This might be my favorite
drink of the day, honestly. It's just so pleasant. Pleasant to be around. Giant Churro Twist. Should I pretend like it's like a sword? (sword whooshing) (sad trombone sounds) 'Kay. There's three of these. There were three of these in this, in this bag. Like it's the size of a baguette, but a churro. I don't even know how you guys
are making this back there. This is, this is quite a feat. This churro is extremely light and fluffy, I can tell already. A lot of churros I've had are super, more of like crunchy and dry. It just depends on, you
know, what you like. But this, I do like where it has a
little bit more of that filling and a little bit more doughy and soft. All right. Let's put the pillow in the chocolate. Ooh. Mmm. (food crunching) Oh, that's a lot of chocolate. Oh, I put a lot of chocolate on there. It did not need that much chocolate. Don't dip it like I just did. I only taste the chocolate. Here, let me do the, let me do the caramel. I really like this for the table to share. We have the dipping sauces. I think you could get like
maybe six people to have this dessert, especially
if you're only having like half of one. But if you dip it in the chocolate, whew, that is a time and a half. And then the caramel is much more subtle. I think the caramel with
the churro with the cinnamon feels like a happy marriage
that will last a long time. But I think the chocolate
with the churro is like, they're still just dating. I don't know if they're going to make it. (straw slurping sounds) Without a doubt, the cosmo, brownie and
churro are my favorites from this round, which
means three out of five of them were my favorite, which is honestly a great review, right? We are going to pack up
all of our leftovers. We're gonna shove them all in the car. Chelsea's going to be driving me home. We have lots of leftovers to give out. I'm very excited. This is a wonderful start to the day, because it's the start of my day. It's noon now. (laughs) - And, that is a wrap. - Wrap! Ahh. I'm going to stay here for
as long as they let me. Oh, it's so warm. It's like all of the cheese
inside of me is baking. (hip hop music)
