Do do do do. What is a Food Game
Changer to you? Anything that changes
your preconceptions. And you've got a vision
in your head of how it's going to play out, and
then something just completely sideswipes it. And it's normally because of
the back story or the people and the passion behind the food. And everything just is
completely different and yeah, utterly amazes you. Pa-pow. Cheers. Cheers. Where we are right now
is where the cheeseburger was first invented. So not a bad place to eat
a cheeseburger, right? Not only that, but the
restaurant we're currently in, 80/20 at Kaelin's, is the place
where Colonel Sanders first sold his famous fried
chicken on that bench right there here in Louisville. Where? Sorry. Louisville is here. It's in Kentucky in the
United States of America. And we've been sent by Visit the
USA to find out about the food here. Louisville. Is that how you say it? That's how I say it. That's not how you say it. How else would it be said? "Lou-a-vull." And what do we know
about the food here? There's probably a
few obvious ones. They fry chicken. Great. Bourbon. Burgers. Pizzas. While they do that
stuff really well here, there's a whole other
side to this place, and these guys have no idea what
they are about to experience. I'm Mike, and I do know what
they're about to experience, because I flew out
a week ago, and I planned the whole
thing based off of what the locals
recommended me. And it is going to be good. Because if you
just Google a city and go to the same five places
and eat the stereotypical food that everyone goes to
and eats, you're never going to find the game changer. I thought it was a good idea
to get the guys to research some places to go
a couple of weeks before we left to increase our
chances of finding something exceptional. And you know what they did? Well, how else do you expect me
to find anything on Instagram? A lot of googling
and looking at lists. Thrillist, it was on Eater. So they needed to
be taught a lesson. First up, an hour after
landing, Barry's choice. [MUSIC PLAYING] It's very Instagram friendly. These pizzas have been
voted the best in town. In all honesty, I searched the
hashtag of best food in town. That is some lazy research. And so that Barry
learns his lesson, we're going to eat his
food in front of him and not let him have any. And that was him just
finding this out. Now, why would you do that? Because you need to
learn your lesson. OK, off camera, I can eat pizza. Yeah? No. [INAUDIBLE] It's like a crispy
flatbread with toppings. He just described pizza. A cream-based pizza. It's garlicky. It's delicious. [MAKING AIRPLANE SOUNDS] The Syrian pepperoni
is like a cured mean. It tastes really fresh. [INAUDIBLE] [LAUGHING] Oh, the spice! This just hits all of
the spots that you want. I've had a really good evening. Have you had a good evening? Uh-oh. Got a good evening. What did you get? [INAUDIBLE] [LAUGHING] Want some? No. Because I had lots of pizza. The following day we headed
towards downtown Louisville. I was told by the
locals it was nicknamed mini Manhattan, because of
the care and attention given to the aesthetics
and the architecture, and it was a really
good looking town. And it was here
that we would enjoy Ben's choice, the iconic Hot
Brown at the Brown Hotel. It used to draw in like,
1,200 people every night for dinner and dance. And people would
dance the night away. At the end of the
night, would be hungry. And in the early
hours of the morning would want something to eat. The way it's cooked is
dry heat and partially steamed, back and
forth, back and forth. This is an iconic
meal that everybody who travels from around the
world, such as yourselves, come to get it. So my theory is, if
you come to Louisville, this is like one of
the top three or five things you must do. And therefore, it is
a bit of a cliche. And having seen the
situation last night, I hope you get to try it. We discussed if Ben could eat
here for about two seconds. It was like, Thrillist. It was on Eater. Sorry, Ben. Oh, mommy. Oh. I think that's the juiciest
turkey I've ever eaten. If I were a chef, I would
want to eat this masterpiece. Boop. [JAZZ MUSIC PLAYING] Hi there, mate. Only ounce of pleasure
I can take in this is that we're now
going to Jamie's place, and he's really going to suffer. And Jamie's place was
located about 10 minutes away from downtown in an area
called the Highlands, which is a really cool hub of
independent restaurants, and also shops based in
converted Victorian houses. From my research I found
a place called Gralehaus. It's a bed and breakfast,
or beverage and breakfast, I think they call it. [MUSIC PLAYING] And how on Earth did you
find the Gralehaus, Jamie? Googled it. This game is stupid. Oh. Smell it. Oh. That is the fines biscuits and
gravy I think I've ever had. Jay, creamy grits with the
egg yolk, just enrich it. And the spice of that
sausage [INAUDIBLE].. Now, tell me, does the
sweetness of the maple syrup really balance out the
meatiness of the duck? Yeah. And the black pepper
of the biscuit. Yeah, the food scene
in Louisville is great. It's kind of a tight-knit scene. A lot of the chefs
here in town have all worked together over the years. Everybody's friends,
and we all eat at each other's restaurants. And when you see somebody
do something really great, you want to do something you
know even better to outdo them. There's like a
friendly competition with a lot of the independent
restaurants for sure. So now the guy's personal
choices were ticked off, we'd now embark on an
itinerary put together entirely by the locals I'd
met the week before. And I had no idea what
to expect now either. The menu speaks to me on levels
that I find hard to describe. That is a morning pastry
to make a detour for. I get to eat this [INAUDIBLE]. But now I'm excited. [MUSIC PLAYING] Wow, chicken, mayonnaise,
and candy pecans, it's a combination
I would just not even think of putting together. That is amazing. He's asked us to bring like a
jacket or a jumper thing, which makes no sense Louisville,
because it's about 32 degrees. We thought we'd take you
to Mega Cavern, which is a 17-mile underground
cave system that goes underneath
Louisville by zip line. Oh my god. Yeah! That is the laugh
of a nervous man. The Mega Cavern is a
former limestone mine 100 feet underneath Louisville. The cave stretches under
parts of the Louisville zoo, and due to its
support structures is classified as a building,
and is therefore the largest building in Kentucky. Three out of four of us were
going to enjoy ourselves. I'm not great with
heights if I'm honest. Mate, it's not that high. Hook me on them, brother. [LAUGHING] How you feeling, mate? Yep. Let's go. OK. Yeah, you sure? Easy does it. Easy does it. These are slippy shoes. [INTERPOSING VOICES] Jay, you got-- [LAUGHING] Come on. One step. Wow! Whoa! Whoa! Did you enjoy that? I enjoyed parts of it. On the end of it. So 80/20 is the ratio
of lean to fat in beef. I would assume you
probably know that. I was hoping that's what it was. So it's kind of
just a nod to that, and it's also what Kaelin's
originally only used, it was all 80/20 ground beef. And this is where we came in. So, what does a cheeseburger
from the birthplace of the cheeseburger taste like? A pretzel bun. I mean, such a big difference. From the really juicy meat, the
sauce, the egg with a little-- I didn't get an egg. How'd you get that egg? You can see here, this is
like the caramelization and the jaminess of the onions. It's almost like
a chutney almost that leans across the burger. If you eat a burger
and you haven't got dirty hands afterwards,
have you really eaten a burger? Why'd you cut a burger? I like to cut my burgers in
half so I don't get dirty hands. Like with all good burgers you
trust, medium in the middle. It's a little bit pink. This was ground in
house, and it is meaty. You know me, I love a story. I love history. I love legacy. When the food matches
and pairs with that, that's something to
write home about. There's a recurring
theme in Louisville, it's the everything is
local, in season, delicious, and the chefs in
the kitchen really, really care about putting
their food together. That was not what I
expected whatsoever. I think the biggest thing
for me was the passion behind the people working,
whether it was front of house or in the kitchen, on
how they're combining local produce into really cool,
tasty innovative things that are perhaps, a take
on some classics. As a day goes, it doesn't
get much better than that. The food and people and places
to be, bang on the money. They have no idea what
you guys have planned for them to do tomorrow. [MUSIC PLAYING]
