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Harry and Bruce put on their raincoats and head to Seattle for amazing food, cocktails and a ridiculous amount of coffee.
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- Welcome to the heart of the Pacific Northwest. - Seattle, city of water. - That's right, people. - [Voiceover] Press start. - [Harry] Epic food crawl, through 24 restaurants, in 24 hours. - [Bruce] In food-centric cities all across North America. - [Harry] But it's more than a challenge, it's a journey. - Did you know the world's longest floating bridge is right over there? - Did you know, that this is the city that Kurt Cobain, Jimmy Hendrix, Sir Mix-a-lot, are from? - Sir Mix-a-lot? - And I like big buns, on my hamburger. - That you do. - [Voiceover] Harry, Bruce! Round one, breakfast! - Good morning Seattle, it's time for a little digital decompression. - [Bruce] We're going Analog Coffee. - [Waitor] Ethiopia pour over, and Ethiopia cold brew. - Great. Mm, that's so nice. Very dark fruit, with some citrus. This one's a log more oolong tea-ish. - This would be my local cafe. - [Harry] Magazines, newspaper-- - [Bruce] Record player. - I know this is Seattle, but I hope it doesn't rain all day. - [Bruce] Don't worry man, I got just the thing for you; a gluten free bakery. - We have a spinach feta hand pie, and a good morning muffin with bacon. - [Bruce] Gotta get that yolk. - It's the bacon with it, have some yolk, have some yolk. You want me to have it? - Go. - I'll have it. - Put it in your face. Share it to me. - I might have the whole thing, I'm so hungry. - I've heard this place has been a bakery since the 1930's. All the original equipment is still back there. Huge! - It's a big guy. - Cookie for the road? - [Harry] Yeah! - Save me half. - Okay, on the road. - On the road! - We're here at The Wandering Goose because we are wondering goose. - [Bruce] Capitol Hill, southern style. - [Chef] This is the bubble and squeak. - The bubble and squeak! - [Bruce] This is their big breakfast dish. - The daily squeeze, which is beet, carrot, apple, ginger. And then the old Dominican, blueberry, pineapple, and pickled Sorano chili. - Sorano! - Oh man, we've got some slow cooked brisket. Can you taste the love in that food? - There's some love. - This will induce a southern food coma. Round house kick you like Chuck Norris in the head. We wouldn't survive. Take the last bit of cabbage. - Do it. The cappuccino brulee, with our friend Andrew, at Arabica. You gotta try this. - I've heard of Crema. - [Andrew] Like a real creme brulee would be. - It's good. - Yeah. - You guys have two soldier eggs. - [Harry] Oh, look at that. - [Bruce] Oh, with the little soldiers in it! - [Harry] Bruce! - I got the yummy there. - He likes it. - Oh, the luchador, wow! I can get down with almond cake. Soldier on after this. - Oh wow. That is really good! The last bit of brulee. - [Bruce] That's right, channel that inner animal. Andrew, it's been good. - Thank you so much. - Alright, see you guys. - Bruce! Number five, Pettirosso! You ready for some fried duck egg? - [Bruce] Yeah, another egg. - We've had the same amount of eggs that you should have in a week, in one day. - [Bruce] But we're gluttons, this is a day of gluttony. - Oh hello, oh wow! Gotta get your duck on. - You see how those onions have been caramelized? - If I had this for breakfast myself, I'd be happy. Except for the fact that this is my fifth one. Pepper, balsamic, shredded beef, oh my God. It's all in one. - That's a beast appetite, good man. - Let's roll. Espresso time at Vivage. Old school espresso in Seattle. - [Bruce] The guy who runs it, they call him the professor of the bean. - The perfect color, look at the color. - It's almost like chocolate sauce. - That's not just ristretto, that's ultra ristretto is what that is, I can stick this spoon and it would stand right up. - This is so viscus, do you see that? That is brown gold, we thought we knew coffee. - [Harry] This is real coffee. We call that a concentric heart. - This is concentric caffeine, for two gluttons. I found it. - [Harry] I found it! - I found it and I don't really need to move on with my day. - Thank you so much. - We're here at Ba Bar, getting our Pho on, a very special Pho, an oxtail Pho. - [Bruce] They don't do that in many places. - [Chef] We cook this broth for 16 hours, we serve it with rare eye round steak, and some braised brisket. - I'm gonna sample the broth. - [Harry] Even that is special! - [Bruce] I want a jar of this. - [Harry] This is the kind of broth that revives you from sickness. - Oh wow, getting there. - I love oxtail, you have no idea how much I love oxtail. - Hey the lion, rips through the oxtail. - I think it's time to bring out your spirit animal soon. - And the noodles, these are unique. Mm, that is a slurpy one! You're gonna have to take that to the face. - Come on B, let's go. We're at Biscuit Bitch. - Really, bitch? - That's right, bitch. Biscuit Bitch. - [Bruce] That's a hot mess bitch. - [Harry] This is a hot mess bitch. - [Bruce] Eggs on top of a shitake mushroom gravy. - [Harry] Shitake mushroom gravy! - [Bruce] Sausage and grits! Dare I say, this is pretty bitchin'? - Oh ho ho, Bruce! This is what we call a gut bomb. The grits are always a gut killer. - Give us beast mode! - I'm going beast mode baby, the monkey's out! - Did you just roar? We've just been bitch slapped! We're at Ellenos getting our last bit of breakfast in. Yogurt, a probiotic, with local and exotic fruits. - [Bruce] A little touch of Australia in Seattle, Pipe Place! This is still a breakfast. - This is still breakfast, this is the last breakfast. Alright, help me out. Oh, passion fruit! Do I have anything on my lips? This is how thick this is, that's not going anywhere. We gotta lick it. - Yes! - Thank you. - [Voiceover] Round two, lunch! - Hey Lynn, great to see you. Welcome to Taylor Shellfish Farms, the oyster bar in the Queen Anne location. - The family has been owning, operating this for over 120 years. - Our own grown Mediterranean mussels, the Olympias, this is our native oyster, Shigokus, a tumbled oyster, and then Virginica, what you might recognize as an east coast oyster. - Look at the difference, like how they're grown, different varietals. - Ah, yes. - Come here, let me kiss you. - [Harry] Bruce isn't messing around with the make out. - I wanna make a necklace out of this thing! I'm going in straight for the broth. - You do it, you get that ginger. Mussels. - [Lynn] Last, wet kiss. - The food we eat with our hands is the food we truly love. Thanks for coming. - Yeah! - Welcome to Balard, at La Isla. - [Bruce] A little slice of Puerto Rico in Seattle. - Oi, oh fuego! - [Hef] Spicy habanero, jalapeno, prawns. And then this is which is basically shrimp in garlic sauce. - You know I like my garlic, and you know I like my spicy. Have you seen my mustache? - Get the pina. I'm gonna get you involved in the garlic. - Don't mind if I do, Bruce. - [Bruce] It's like home cooking. - This sauce is so good, Bruce. - That's good Harry, that's good. Okay chico, let's go. - Vamos. - Stop playing around, monkey. - [Harry] Beast mode, here at Hot Cakes. - [Bruce] For dessert! - We have our drunken sailor with peanut butter caramel sauce, and our rye and whiskey smoked chocolate cake. - [Bruce] You are a sugar, fairy angel. - [Waitress] I do what I can. - [Harry] Oh my God, the moltenness... - [Bruce] A little afternoon chocolate pick me up in the right spot. The whiskey shake, another first in Seattle. Lion likes. - This one has a sweet tooth, he's a sweet lion. - Monkey out. - We're at Ocho, getting our papas on. - Alright gentlemen, tortilla Espanola, house deviled egg, then we have the Buffalo fried cauliflower, and we have a seared scallop. - Don't look away. - The scallop on the sauce. I love scallops, and that bite was amazing. - That little bit of Spain in Seattle, I'm on it. - The deviled egg. - Wow, with the row. These could be my new favorite. - Welcome to Walrus and Carpenter with our friends Zeann and Thomas. - [Bruce] You ready for some seafood? - [All] Oh yeah! - Let's go. - Bruce, what'd you have? - [Bruce] I started out with steak tartare, black cod seviche, not many places do a black cod. Finally, the grilled sardines, I love sardines. I gotta try 'em on. - You gotta get fishy with it, Z. - Okay, I like being fishy. Oh my God. - Harry's gonna love the dish, rare meat? Yes. Wow, it just falls apart man. - Z, if you have seviche you gotta drink the juice. Drink the juice for us. - Cheer me on, guys. - [Harry] Go, go, go, go. Yeah! - All done. - All done. - Bruce, we need some Digestif's man. - Let's do it. - The Ferari, and the Megari. Ferari's got Fernet and Pompari, the Megari has Franca Mento and bloody chocolado. - The delicious news that we're asking for. Barnacle, thanks for delivering. - Oh man, the chocolate, he wasn't kidding man. And we've got an octopus terrine. - How'd you get octopus to be so soft? - Seattle seafood kicks butt. I want an octopus chip. Crunchy, tasty. - Ready? We are at Tray Kitchen, and we gonna get KFC, Korean fried chicken! Oh bam! It's all about the skin. - Sweet, crunchy, spicy. - [Harry] And the meat falls off the bone. - Look at that, concurred! These are a must, because you're gonna get dirty. - Let's get out of here! - Let's get out of here. - Yo B, you know what we need? - What's that? - Some coffee, we're here at Milstead and Co, and they got nine different coffees on rotation. - Beans from all over this place, but this time we're going local. - That's right. - So we have the Kenyan Gechafa from Kuma here in Seattle, and the Stumptown Columbia El Bordan. - Mm, that's the one. - He changed the water twice, made sure that that temperature was like equal each time. They're not effing around here. - Nope. - [Both] Cheers. - Cheers buddies. - We got some more eating to do. - [Voiceover] Round three, dinner! - [Harry] Bruce and I have dropped off our scooters so you know it's time to get our drink on. What'd you guys get us? - Here we have our Bavette prime, it's got a truffle pine nut puree and roasted artichokes. We have the Chinese broccoli with walnut pesto, and the broiled mackerel. - [Harry] Let's dig in guys, let's dig in! - [Bruce] Do it! - Wow, this place is a steak house so the steak is amazing. - [Waitress] Here we have the jewel box for you, our signature dessert. It's got coconut semi-fredo, and tapioca. - Oh, it's good. Wow! Number 19, Spinasse. You know what I need? - [Bruce] A glass of wine. - [Harry] Yeah. - You know what this would go good with, salad. - [Chef] And this is the signature chicory salad, a little poached marinated rabbit, che parmigiano, and balsamic vinegar. - [Bruce] Bunny season, it's bunny season. - The rabbit, mm so good. This is where you should start exploring rabbit. - The Italians do the rabbit the best. Sitting a little heavy in my belly. - Ah, welcome to Kedai Makan, this is a late night take out spot. - [Bruce] Taste of Malaysia in Seattle. We're getting the, it's their version of the fried rice. - Oh my God. - [Both] Ohhh! - [Waitress] Think you can handle it? - The lion is going to eat it, and the monkey too. Feels like we're in Malaysia. Oh my God, this is fantastic. - I got three words, "quality Asian food." - In Seattle, that's for sure. - No late night, late night in Seattle. Late night anywhere. There is a lack of quality Asian food in any city. What they're creating in that little kitchen is unreal. - A bonus pickle, chili pepper! See ya guys. - We're in Mezcaleria Oaxaca, which means "Mezcal." - It tastes better out of a gourd, I must say. And of course, Oaxacan cuisine would not be complete without mole. - [Chef] This is the black mole, very typical of of Oaxacan food. - We have a lion and a monkey. - We don't need no knife. - We don't need no knife. - [Bruce] Monkey, monkey. - [Harry] I'm going monkey. - [Bruce] Monkey, I say to you, enjoy this. - [Harry] The mole, chocolate never tasted so good on chicken. Gotta eat the sauce. - - We'll see the gourd again. - Welcome to Capitol Cider. You know what it's time for? Some fish and chips, and cider. - Alright guys, fish and chips, and then we have a couple featured cider flights for you. - This is great. - You getting the crisp without overly breaded. We're gonna power through this last dish. - [Harry] Two more dude. - Let's go. - We're at Sun Liquor, bar and distillery to let out the drunken monkey and the drunken lion. - [Harry] They're their own distillery here, so they make their own rums-- - [Bruce] Gin, and vodka. - [Harry] So we gotta get a flight. - Starting out with this navy strength gin, monkey. - Beautiful. - [Bruce] Let's go with "hedge trimmer." - Alright, 94 proof barrel aged rum. - [Bruce] That'll put some hair on your chest. - Monkeys have a lot of hair on their chests as we all know. - [Bruce] This is my style, aromatic, orange, bitter. Even the vodka will suffice. - Let's get to our final destination. Monkey and lion, first. - [Voiceover] Final stage! - Welcome to The Old Stage, nothing says number 24 like a beer and a shot. - I'm gonna go with a Fernet, and an anchor steam. - I'm going... For a local Portland cider with Mezcal, they call it a stage coach. - I have to say, we battled the elements today, all the rain, right sports for us, seafood. - Amazing. - Hands down, some incredible mackerel, the fish and chips, octopus terrine. - Black cod seviche. - I almost forgot that one. The coffee, local sustainable, these people, they impress me. - Good fun. We need a toast. And to bring a toast, we need everybody to come in. Cheers, woo! To everybody, to Seattle! - To gluttony Seattle, number 24! - Cheers! - Cheers guys! - [Voiceover] Game over!