Hey guys, man major from Good News York. We are
doing a very special interview. This is awesome.
I'm very excited. One of my favorite diners.
We're going to hear a story of how it came to
be. We're at second chance here in Camilla. Is
this Camilla Sir Fairmount? Technically, I don't
know where Fairmount technically where the line
is, but somewhere down the road. Yeah, right
on Genesee Street. You can't miss it in the old
good buddies location and we'll get to how you
got here, but. Let's start with first and foremost,
go ahead and introduce yourself, man, and tell
us what you do here. I'm Eddie Napoma. I'm the
owner of Second Chance Diner. And what I do here
is run the operation. That's it. I love it. I
love it. Eddie, let's sort of jump in a little
bit in the beginning, right? Yeah. So it's second
chance. That alludes to there was some kind of
first chance, right, and something that inspired
this. Could you tell us a little bit about kind
of your backstory, how you got here? Yeah. I
mean, well, nothing inspired my first chance.
My first chance was not to create this. So I
am a recovering addict. So. The meaning behind
Second Chance was, you know, this was my second
chance, new beginning. And I came from a history
of addiction. And, you know, that's a real hard
thing to, I don't say we beat it, let it live
and cope with it. To live in active recovery.
Not a lot of people get to see that light. So,
you know, I'm very grateful and I'm very grateful
for what I've built and, you know, the meaning
behind it, how many people I inspire. Truly,
I didn't realize how many people my story inspired
and, you know, how much hope really goes. Yeah.
Can't tell you how many times I've walked around
this restaurant and then stopped by a customer
and sat down and, you know, heard their story
of what they're going through themselves or their
children or mother or brother. Wow. We're in
the middle of an epidemic. It's a lot more common
than you think. Yeah. And addiction doesn't discriminate,
you know. I've seen all walks of life under addiction,
you know, doctors, lawyer, I mean, you name it.
Yeah. So just to hear some people's stories and
to, you know, know that I give them hope and
connection and listen to their story and telling
them mine. It's a nice thing. Yeah. There's been
some emotional moments with some with some clients.
I believe it. So it's nice to just be able to
connect with people on that lovely, you know,
yeah. Yeah, that's great Is that kind of what
inspired you to to use a diner sort of as your
vehicle? You know, there's a lot of folks that
have become entrepreneurs. Yep to try to find
their way So I will tell you I am a businessman
at heart. Yeah an entrepreneur So I was a barber
for 11 years. Oh, wow. Yeah So I was a barber
for 11 years. I've never worked in a restaurant,
not even for 15 minutes of my life. Wow. So one
day I just walked in and I realized I don't want
to do this for the rest of my life. I always
knew from a young age I was meant for bigger
things. I always thought different, spoke different,
always had bigger goals and aspirations. So I
just walked in one day and said, you know, this
is my two month notice. I don't want to be a
barber anymore. And my bosses were like, well,
what are you going to do? I have no idea. So
I worked really hard. I saved up all my money.
I rode a bike everywhere for two years. I could
have went and bought a vehicle, but a part of
me wanted to remember the suffering and where
I came from and never wanting to go back to that.
So beginning stages of my recovery, I won't say
I tortured myself, but I made things a lot harder
for myself. Gotcha. Just to, you know, kind of
remember if you go back, this is what you're
going to be doing again. So yeah, for two years
I rode a bike, pedal bike, all over the place.
Yeah. So I had no idea what I was going to do.
And I used to live in Eastwood at the time and
I used to go to Carl's Country Kitchen every
morning. I love the ladies over there. I used
to go there every morning for breakfast before
I went to work. so that's kind of where like
the diner idea sparked, but I was, I would get
home and I'd get on Facebook Marketplace every
night or I'd be at the barbershop, just go through
Facebook Marketplace just trying to figure out
what direction I wanted to bring my life and
what business I wanted to own. So it was actually
my ex's birthday and I had seen a listing for
a restaurant space down on Banner Road. I knew
I wanted to do something in Camillus. I'm born
and raised. Believe it or not, come full circle.
This is actually my childhood street. Oh, wow.
Columbus Ave. Wow. My mom actually worked here
when this was Fresno's. Wow. So talk about a
full circle. Yeah, I actually have a picture
of my sign and above it is Columbus Ave. So yeah,
it was a real full circle moment. But anyway,
yeah, I seen the space for and I knew. I wanted
to do something in Camillus. I knew I wanted
to be in Camillus. I've always been, you know,
a big part of the community here. So it was a
barbecue place and I went walking through and
I just had this gut feeling I couldn't shake.
So two days later I ended up signing a lease,
a five -year lease, and I had no idea what I
was getting myself into. I was in over my head
ten ways this Sunday. A lot of people don't know
this, I actually went broke twice. I thought
I was gonna fail. I laid in bed every night for,
it took me nine months to renovate that place.
Everything that could go wrong went wrong. And
that place is what tested me not only as a man
to see what kind of drive I had, to see that
failure was never an option. and to just learn
really what it means to be an entrepreneur. There's
no one to call. You've got to figure out these
issues on your own, and failure wasn't an option
for me. It couldn't be. I had my life savings
into this and more. I quit my job at this point.
I had a family, a daughter, a home. I had all
the cards stacked against me, and by the grace
of God, I fully renovated the place to be absolutely
beautiful. Went through all the hurdles, everything
that go on. I got through it. We opened. And
on my first day, they were lying out the door.
And every day moving forward, lying out the door.
That's awesome. I was very blessed. We were busy
from day one. But what a lot of people don't
know is the amount of hours I spent in my office.
Like, Thursdays, I worked 18, 20 hours. Wow.
Because I... It was renovating a restaurant and
then nobody sees the back end of it. All the
legalities, all the paperwork, all the permits,
you know, building all the menus, ordering everything
that you need to get to be able to open a restaurant.
And you're talking to a kid who never worked
in a restaurant. Right, right. You're figuring
it all out. Yeah, I'm going around all these
diners and kind of like looking around and seeing
how they set things up. And, you know, I took
a trip to Jersey and New York City and Mass and
went to a bunch of different diners. And my mentor
told me, he said, if you're going to open something,
you have to have something where people can't
get anywhere else. Because if you have a wait,
why are they going to wait? So I kind of took
that idea to heart. And when I built my menu,
I built a menu that you can't get anywhere else.
So people wait the hour, two hours. to eat breakfast
here because what I offer, I do something very
special. I put a lot of time, effort, and a lot
of thought into building my menu. And a lot of
the creations I brought were never seen or heard
from anywhere around here. I was the first person
to do the cereal -infused pancakes and the milkshakes
and all that. That's awesome. That's such great
stuff. Could you you talked about a little bit
where you started there over on Bennett? Yep
in that space Talk to me about you know what
point you decide you've outgrown it and then
and then again What time you've you've outgrown
the next space? How does that work so? Bennett
was smart we set 49 seats interior and then in
the spring summer months We had an outdoor patio
that sat about 60 I outgrew that building in
about 60 days. But I had a lease. I had just
invested my life savings in this. I couldn't
move. So we rocked it out and we did the best
we could. We dealt with the weights and the volume.
Once I opened the outdoor patio, that helped
alleviate some of the wait times and getting
people in. That was only a temporary fix. Yeah,
because once winter came maybe close the patio
down You're back to 49 seats and that place was
stuffed to the stuff to the brim, you know open
the clothes place no open to close so my mind
started spinning and The old friendlies building
had been vacant for a couple years So I had my
eyes on that and I had the owners of Township
five calling me like every week I want you to
take your space in Township And, you know, as
a businessman, there's a lot of factors that
go into opening your restaurant. And at this
point I had learned a lot of them. I thought
I learned them all, but you never learn everything.
So I ended up moving into, I ended up working
a deal out on the friendlies, renovating that
whole thing all over again. I actually left there
on a Little before my two -year mark and I actually
opened At my second location the same date as
I did my first location Wow, so it's actually
kind of crazy how that Actually timed out and
it was just a coincidence I ended up selling
I ended up Giving my lease to the mixing bowl.
Gotcha. I had it I had The entire restaurant
for sale and I sold it to them. They were just
a great fit and I gave it to them for cents on
the dollar. To me, I wanted the perfect person
there because I had dumped so much blood, sweat,
tears. I don't think people understand what it
took me to open that place. It was nine months
of 20 plus hours a day, so I had an emotional
attachment to the building. And then they came
in and they were just the perfect mix. They were
a new business, working out of a ghost kitchen,
so their funds were pretty limited, and I gave
them a deal of a lifetime, but they were deserving,
and they reminded me of myself. So I'm glad that
I gave the old space to them, and now we moved
up to friendlies, and now we have a bigger space,
and we outgrew that in about four or five months.
But again, I was... You know, open in a restaurant,
it's not cheap. We're talking about hundreds
of thousands of dollars, you know. So again,
I was there. It was clearly the old friendlies.
But if you walked in, you realize it didn't look
like the old friendlies. No. You went crazy inside
of that place. So my thing is I think presentation
is everything in cleanliness. Yeah. Every building
that I have gotten has been disgusting when I
got it. You know, loads of grease all over the
kitchen and just, you know. Dirty and outdated
and that's just not what I do sure I have a certain
Vibe a certain cleanliness that I keep like if
you walk in my kitchen right now It still looks
brand new. Yeah, because we I hold my staff to
a very high standard I think cleanliness is everything
and obviously quality product But people want
to come in and and feel comfort. Yeah, I think
that's half your battle so I had a five -year
lease there and The beginning of year five, I'd
always drove by this. It was vacant at that point
for like a year or so. And this was my dream.
You know, this was like, okay, this is like the
square footage I need, the space I need. It's
got everything that I need. But it was just too
soon to move. So I was like, if it's meant to
be, it's meant to be. And kept driving by. Vacant
started getting towards the end of my lease.
And so I made a call one day to Neville. He was
the realtor. So I'm also a licensed real estate
agent as well. I do that as well. I do a lot
of other things as well as from, you know, from
the diner. But so I represented myself and ended
up connecting with Dan Giarmarcino, the owner
of Tully's, like she owns this building. I became
a good friend and mentor to me. Amazing, amazing
man. And we kind of went back and forth. And
I tried to buy the building and just they weren't
having it. But they gave me a deal of a lifetime.
And, you know, I was the perfect poison, the
perfect fit that they were looking for for this
building. Sure. So back and forth for months
in the negotiations, we worked out a deal. And
then I took on the. biggest, most stressful project
of my entire life. Really? Oh, yeah. It made
the other two look like a walk in the park. Wow.
You know, you have to think, this isn't a diner,
this is a restaurant. We see hundreds of people
in here. This place is enormous, you know? And
when I got it, it was a dark and dingy pub that
had been closed for, you know, over two years.
Yeah. So I had to breathe second chance, die
in our life into this. It took a lot. I had a
very good contractor help me, Kevin. I wouldn't
have been able to do this without him. And we
transformed this building in 102 days to what
it is. This is by far my biggest accomplishment.
This tested me in ways I never knew I could be
tested. This pushed me to limits. I never knew
I could succeed and overcome. Wow. You have to
think something of this size. This is the size
of a long horse steakhouse at Texas Road. This
is a big place. And places like that have 10,
12 people orchestrating the opening of something
of that caliber. Sure. I'm a one man wrecking
crew. It's just me. Wow. So to... orchestrate
all of the pieces to open this. I mean, I don't
think people understand really what it takes
from, you know, the equipment to, you know, all
the kitchen equipment to building server stations
and computers and security. I mean, the list
is just enormous and I was the only one orchestrating
and everything has to fall into place at the
perfect time. But opening this was the biggest
accomplishment. the biggest accolade I've ever
made in my life. When I walk in these doors,
I have the biggest sense of pride I've ever had
in my life. It's like I was always meant to be
here. When Second Chance Diner opened, everything
I did was a stepping stone to here. I'm never
leaving. This is our final resting ground. Everything
about this place feels like home. I love pulling
in here, seeing the outside and then walking
in. There's no bigger sense of accomplishment.
A lot of days I got to kind of pat myself on
the back and kind of snap my fingers. Sure. You
know, like, man, you, you know, you, you accomplished
this. You did this. Yeah. You know? But yeah,
it's a great... No, it's incredible. It's really
everything here is just... The decor and everything,
like the cleanliness, like you mentioned, it's
awesome. I actually spent 10 days in Florida.
Really? Yeah, I went to about 50 antique shops.
Wow. And I sourced, handpicked all this decor.
It's all pre -1940. That's incredible. I had
it all shipped back. Wow. So every piece has
a story. That's incredible. Yeah, I wanted this
to be something special. Yeah. I built the name,
I built the brand. I just never built the home.
And this, this is home. You know? That's so incredible.
Real quick, we gotta mention while you were building
that, you played a little gag outside, right?
I did, yes. Can you tell people what that was
all about? Yep. So I did not want anyone to know
what I was doing. Human nature the human mind,
you know curiosity Curiosity kills people but
curiosity also carries buzz, you know When people
don't know something or they're suspicious or
something they talk and talk builds. I Mean it's
like the biggest source of free advertising there
is sure, you know, so I didn't want any of my
competitors to know, like, I'm not in competition
with anyone, but at the end of the day, you know,
other people who own diners, they are competition.
Sure. I don't compete with anyone but myself,
but I didn't want anyone to know what I was doing.
So me and my sign guy were sitting one day and
we had the idea to come up with a fake sign.
And me and him created Joe Sausage House in his
sign shop. We printed it. I hung it. And the
buzz that went around was unreal. And then people
are, I heard this and I heard that. And I had
to be very careful. I had to park my truck down
the road. A lot of people know that I own Copper
Tree Builders. That's my building company. So
I had to keep my trailer down the road. Or come
in late night. How do we need it and move? Um,
but I wanted to build the hype I wanted to build
the buzz, you know And I don't want anyone like
I said, I don't want anyone woman at my next
move until I was ready to announce it. Yeah the
amount of people we have come in peek in and
I put signs on the door and so then once I Had
announced that I was moving here. It went haywire
So there was a little thought there was a lot
of thought behind that. Yeah, and you know, I
thought it would be funny and and You know again,
like I said build the height but yeah me that
that literally happened me and my sign guy just
joking around in a serious And I'm like, you
know, let's do it. I'll hang it. That's hilarious
I love that people still talk about that people
will come in here and joke about it. Yeah, I
Still want sausage. I don't know. I was excited
for that when I drove by What's sausage house?
No, but that's that's such a great great Strategy,
honestly, like you said the buzz that it created
For free in business. He can't beat that can't
beat it You know and it helps when people found
out that you like I said, you already established
that name You already had the crowd that was
waiting forever to get in at the other place
Tell us just a couple more quick things and and
I'll let you get back to it but We talked a little
bit about some of the unique things that you
do here. Tell us just a few more things that
folks might be able to get here they can't find
at other local places. So one of my newest creations
is honey butter pancakes. It's one of my favorite.
Really? Yeah, they're pancakes with honey butter
on them and blueberry compote and a lemon zest
on top. We do a lot of cereal infused pancakes.
You can't get anywhere else, you know, do Fruity
Pebbles, Santa Toast Crunch, as well as French
toasts. I have the Hattie's Hash Benny Burger.
It's a burger with corned beef hash, fried egg,
bacon, hollandaise sauce on top. That's one of
my other creations. That sounds pretty incredible.
Donut breakfast sandwiches. We do all the cereal
French toasts. Just tons of out of the box. That's
what I strive on is I have your everyday diner
fair, but I also have all those out of the box
things that people love. You know, and that even
goes into my bar. You know, we do big mimosa
towers and crazy iced coffee flights and mimosa
flights. And I just strive to be different. I
strive to, you know. give the community something
they can't get anywhere else. And I strive in
quality product and having out of the box ideas.
And I think that's what's built the epitone of
this place is that I am different. And I love
that. We're always coming up with crazy new ideas.
We already got a few new menu items we're going
to be adding, redoing the whole bar menu. And
to me, everything is about growth. You know,
I'm never complacent. We're always, you know,
and I have an amazing, amazing staff, amazing
managers and people who truly love to work here
and be here. I try to be the boss I never had.
So, you know, I walk in and, you know, you see
my staffs always smiling and always happy and
happy to be here. And I like to think that I
play a big role in that. Absolutely. So just
trying to keep evolving and coming up with these
new crazy ideas. I love it. I love it. That's
so cool. Trying to keep building things that
you can't get anywhere else. Yeah. So let me
ask you this, because as much as I love the unique
items, I'm willing to bet that the staples are
some of your winners, right? The old school.
Oh, yeah. So what is the most common ordered
item? I'd say either hash and eggs. People love
our hash. Comes fresh from the butcher. I never
even liked corned beef hash before I got ours.
Our corned beef hash is definitely a big one
and our hamlets. And then our cinnamon raisin
toast. Wow. People go crazy over that. Yeah.
You gotta try it. It's so good. It's my absolute
favorite. That's incredible. We still have, you
know, steak and eggs. I do a 30 -day dry -age
cereal and it cuts like a filet. Absolutely.
So people love our steak and eggs. We do a lot
of that. Tons of burgers once lunch hits. And
then you have a lot of people that just come
in for their regular over -easy. Their egg combo.
Every day, diner, breakfast. Yeah. So I guess
it just depends on the person. What's your personal
go -to? My personal go -to. Mine is two eggs
over medium bacon, our new home fries. So we
do a deep -fried and a homestyle home fry. The
homestyle are my absolute favorite. And then
the honey butter pancakes, can eat those every
day. I go to the gym every morning, so I try
to stay healthy. And then the Fruity Pebble French
Toast. Those are my favorites. Wow. That's incredible.
All right, my man, you're making me hungry. So
I'm thinking I'm going to let you get back to
work. And if you got room for us, I'm going to
buy my team some breakfast here and try these
things. I'll keep you guys in here. That'd be
great. Just hang out here by yourself. I'll have
a server come over. I'd love that. Perfect. We
do a lot of, like, we have tons of gluten -free.
We have a huge gluten -free menu. Oh, that's
great. So that's a lot of it. Our little buddy
over here is gluten -free, so that'll make his
day. That's a huge one. Like I said, I try to
accommodate to everyone. That's awesome. You
know, I don't want someone to come in here and
be like, you know, I can't order anything on
this menu because I'm vegetarian, or I'm gluten
intolerant, or whatever the case may be. We do
a lot of stuff, especially for the gluten community.
We have gluten -free pancakes, French toast,
tons of stuff. Just real quickly, to end, what
are just the basics in terms of what are your
hours, things like that? So we're open seven
days a week. Monday through Friday, we're open
seven to two. And Saturday and Sunday, we're
open six to two. Busy every day. But what's great
is we have the capacity now where the wait isn't
that long. Gotcha. And I mean, on the weekends,
sometimes we do get up to an hour or more. But
again, people are willing to wait. But the best
part of here is where I struggled is people would
come in with 10, 12, 15 people. There, we struggled
to seat those people and to have them walk away
or be like, it's an hour and a two hour. We don't
have to wait two hours for breakfast, you know?
Here it's I have so many big tables and and we
have the banquet room and you know, it's someone
comes in for a 12 top It's like a three top four
top, you know, we don't even stress. Oh not a
big deal it's like that was one of the biggest
things in my move was accommodating big parties
because What we do big here is brunch people
go crazy for our brunch, you know We have a I
mean we have a full service bar bars. It's no
joke You know, and we get a lot of crowd, you
know, eight, 10 girls all meet and want to go
to brunch. So like being able to seat them like
that was one of my, another one of my things
on the checklist that, you know, had to check
the boxes, being able to see larger crowds. And
we accomplished that. And I actually just started
architectural plans. We're going to rip out the
patio and we're building a whole four seasons
room. It's going to be all glass garage doors.
And I'm going to build a private catering kitchen.
And we're going to have a storage room, but this
will be a private, it'll be our private banquet
room and overflow room. So I'm going to blow
this door out. We're going to enclose all this.
So we'll be able to open all the garage doors
in the summer, but we'll be able to close them
in the winter months and still use that as seating
because believe it or not, I've only been here
a few months, but we're running out of space
again and I can't move again. Yeah. Yeah. I hear
you. No, but that's great. You find solutions
for that. So solutions for everything. I love
it, man. I'm getting a note from my producer.
Never done that before. This just in. Actually,
so as we walked in, Danny and I noticed on the
wall, you've got some Polaroids, Wall of Fame,
Wall of Shame. Yeah. And clearly there's some
kind of challenge. Mike just found it on your
menu. Yes. Tell us what this challenge is all
about. Eddie's Ultimate Breakfast Challenge.
So it is five pounds of food. Holy shit. And
when we post it on social media, I don't think
people realize that it's on a half sheet pan.
So people will come and, oh, I'll beat that.
That's nothing. And then they get here, and we
slam down this half a sheet pan of five pounds
of food. And they're like, yeah, this looks way
smaller in a picture. I'm like, well, it's five
pounds of food. And so I always seen, you know,
with the food challenges, people would just hang
your picture on the wall. So. Like I said, everything
I do, I try to be different. I try to be creative.
So I'm like, you know what? I'm going to do a
wall of fame and a wall of shame. And if you
lose, you go on the wall of shame. But if you
win it, we can tack your name back over on the
other side. And as you can see, that wall of
shame is almost a full board. And you look to
the other side. There's just a few. There's just
a few. We've actually had people travel from
all over the world. That's a thing for some folks,
right? Yes, so we've had a lot of viral food
challenge eaters. They've all won. We had one
guy do it in nine, little over nine minutes.
But our biggest one, we were about two weeks
from moving and Beard Meats Food came in to do
the viral food challenge. He crushed the whole
thing, then ordered a deep fried PB &J, ate the
whole thing. And actually, that video on YouTube
has over 10 million views. He's one of the biggest
food challenge eaters in the world. And to know
he came into my little hometown diner, that was
one of the biggest accomplishments. Just a good
sense of pride. I'm on the map. This dude's from
another country. And here he is in the US, decided
to fly in to Syracuse, New York. He was in Florida.
In the video he says that he was in Florida,
but he literally flew to Syracuse, New York to
come to Second Chance Diner to do Eddie's ultimate
breakfast challenge. That's incredible. That's
incredible. That was a really, really, really
cool experience. Three huge pancakes, three Texas
French toast, four sausage, four ham, four bacon.
home fries, five scrambled eggs. And if you conquer,
you win a t -shirt and you're wall of fame. That's
pretty awesome. Pretty awesome. That's pretty
awesome. Guys, Second Chance Diner, this is the
place to be. Eddie, thank you so much for all
of this. It was an honor. We're going to enjoy
some food. But this is, you know, this is what
Good News York is all about. It's celebrating
local businesses, local success stories. Thank
you. And you knocked it out of the park, an inspiration
for all kinds of folks. Thank you. I really appreciate
this, man. Appreciate it. Thank you. Thank you
for having me. You know, dude, one thing I've
heard about the Second Chance Diner, other than
just great ownership, amazing food, great atmosphere,
we see that. I heard the service is like super
quick. Yeah. Like lickety split. We just ordered
and... Every breakfast, I'm really happy to be
doing so right now. There you go. Favorite food
item at a diner, breakfast, is hash. Okay. And
I was gonna order it anyway and then he raved
about it. Yeah. Let's check this out. Nothing
like some good old corned beef hash. That is...
That is by far the best hash I've ever had. Wow.
And I'm not just saying that. Are you just saying
that? No, I'm not just saying that. Okay. Okay.
That is phenomenal, man. It's fresh. I always
wondered why they don't corn more meats, you
know? Yeah. Why isn't there like corned chicken?
That's a great question. Corned pork. Yeah. Could
be just as good. There is a cornish game in it.
How do you corn a beef, by the way? You can just
dump shit on it. No, all right. Just like, ah,
you're corned. What's your... I thought maybe
you just told the bad jokes for a while. It's
my dad joke for the day. It's breakfast. I gotta
do it. I bounce between fried eggs and scrambled.
Okay. I'm not one or the other. Are you? Are
you always scrambled? I'm an omelet fella. Yeah.
I like a good omelet. When I'm cooking, if I
can pull off a fried egg without breaking the
yolk, I will, but I usually can't, so I end up
becoming scrambled no matter what I do. Yeah.
And I cannot make an omelet to save my life at
home. It makes me appreciate it at the diner
even more. I can't do the flip. It's that simple
thing that many people have mastered. I am not
one of them. Oh my god. What in the world is
this? Oh my god. So these little blueberry pancake
bites, they just came out of the fryer so they're
very hot, okay? Okay. How are the first couple
bites? Everything is great. Awesome. No, thank
you. I think we're great. Thank you so much Did
a great job in the words of Wilford Brimley this
is that base Let her shoot that and then also
somebody's got to try the fruity pebbles. Yeah,
I will My favorite thing about a diner is that
usually the menus have everything. From salmon
to cereal. So it's great because you can be like,
you know what? I want some French fries. I want
a burger. I want a pancake. You know what I mean?
I want cereal on my pancakes. Or I want cereal
on my pancake. Don't do it. I got a question
though. I will about the cereal pancakes. Okay,
they look incredible. Mm -hmm They're obviously
clearly already covered in sugar. Mm -hmm. Do
you put syrup on it? You know what Danny saying?
Yes, Danny. No always say no. I I think it's
like Putting creamer in coffee like in really
good coffee like you're ruining it with creamer,
right? I feel like the service already got the
creamer Right. I think you're right. You know
what I do? This is the way to go. Always eat
something without the condiment first, and then
decide if you can put it in. I think we attack
it raw. Ooh baby, I like it raw. Ooh baby, I
like it raw. Remember that song? That's not where
I thought that was going. It's old dirty bastard.
R .I .P. Shimmy shimmy, y 'all. Go right to the
middle. You gotta get some of that. Some of that
creamy goodness. Oh my god. I'm going in. Go
it. Do it. You are? Oh wait, I can't. It's going
for your shit, son. It's only a little bit of
gluten. Yeah, but I love gluten. Alright. Anybody
else tell me about it very slowly like so I can
experience it imagine you made pancakes And then
you put fruity pebbles in them. Oh perfect. Yep,
that is So it's everything that you could imagine.
Well, it's that straightforward. I'm sorry. There's
no better way to explain it I did eat the fruity
pebbles shake. Yeah, and it was like a glorified
a man in cake form Yeah, and then you got the
okay. Yeah, I can feel good about that I went
with a traditional breakfast because... This
concoction that Ashley's got over here is really...
Yeah. Those are the money... You know, the drink
I'm talking about. Oh! Oh yeah. I thought it
was just a coffee. Me too. We want a little coffee.
Bro. Look at the garnish. You can get in that
downtown. You ever see those Bloody Marys where
they garnish it with like a whole fucking stick
of pepperoni? Yep. And like... of like porterhouse
steak. How is it? It's very blueberry. What is
it exactly? Blueberry pancake latte. Blueberry
pancake latte. Sounds like a K -pop demon hunter.
Pull your straw up a little and try like in the
middle of the drink. No, try it now. Oh. Because
it may, it's just kind of... Amanda's a designer
aficionado. She's a professional coffee aficionado.
Oh, and honey mustard. She knows her honey mustard.
She can teach classes on how to drink coffee.
Well, this is awesome. I'm not going to eat for
the rest of the week. This is awesome. Hell yeah.
No. Thank you. Pancakes, bro. So that's not syrup.
That is syrup. No, it is syrup. Sorry, I thought
you said, can I get you syrup? And I was like,
no. Oh, yeah, I thought you were trying to pass
it as well. No, no, no, no. I like the syrup
on the sauce. The problem with syrup is it spreads
around the plate. That's why you're supposed
to put it on something absorbent. Yeah. Or just
cover your whole plate in syrup, which I strongly
recommend as well. That works too. Danny's like,
I know where to draw the line. Yeah, leave me
alone. Actually, my doctor just paged me after
I took that bite. Like that? Yeah. He's like,
hey, what are you getting into? There's a new
prescription waiting for me. I also am a big
dip your toast in the runny egg guy. All right.
Got to have it. That's fair. Got to have it.
And then I scramble that. This is kind of controversial
of sorts. I'm a ketchup on eggs guy. That's weird
to me. There are some people that are really
against it. I almost died once. I might be one
of them. I'm pretty sure Danny quietly did that
a few minutes ago here. I put it on my chicken,
I put it on my eggs. It's a great condiment.
It's weird. I don't know. Is that the Jersey
thing? Yeah, like the Jersey bagel. Good news
Jersey. SPK, SPK, right? All right, so there's
a school of thought that believes ketchup is
a child's condiment. Yeah. And after adulthood,
you're a child for using it. I don't subscribe
to that. No, wrong. But I think there is some
level of, like, real food shouldn't be touched
by your use of ketchup. I agree. Don't put ketchup
on a steak. There you go. Thank you. Thank you.
There you go. I'm with Danny. That's what I was
going to say, which is the child dish for using
ketchup. I don't really judge you for the answers,
though. I'll put that up. I only say it's childish
to use ketchup if you use it on a steak. Otherwise,
have at it. Patrick Mahomes. Patrick Mahomes
here. The basketball player? No, wrong. Football,
but that was pretty good. He famously... I knew
that, actually. ...talks about how he puts ketchup
on a steak. He used to do it with wild hair,
right? As an adult, yeah. Which makes him...
Just more hatable. And he owns a steakhouse.
So we're just about done here. None of us was
brave enough to do the challenge. No way. I would
need a day to recuperate. Let me just, out of
all of us, we can wait till Amanda gets back
here. But out of all of us, I want to know. Amanda,
I want your input on this. Out of all of us,
if we had one of us had done the challenge, which
one of us would have gotten farther with it?
I'll tell you what, before you answer, I smoked
the right cannabis, man. I could eat a lot. Thank
you so much. Blue widow is a strain where I could
probably eat everything in the house and then
eat the house afterwards. Wow. Yeah, it gets
me hungry. See, my money would be on you, actually.
It's always the skinny guy who's winning all
the food competitions somehow. I don't know how
that works. I don't know. See, I was gonna say
you because you understand the fat life. You
used to be chunky, right? I mean... You understand
the fat life? Bro, I can eat for days, non -stop.
But I don't know that I could do that volume
in the allotted amount of time. And the pressure
on top. Are you not competitive, though? Nah.
Business competitive. I mean, the only time I'm
competitive is that, you know, can I get thrown
out of the all -you -can -eat buffet? And so
far, I think it's just been no. 30 minutes. That's
short. Five pounds of food. I think that if you
were enticed enough, though, because you have
said... I'm eating really well and then I've
brought in cookies in here and I'm like, god
damn it, I'm just gonna have to try it. So I
think that you could eat three. Well yeah, but
I'll eat like half a cookie or something. That's
not five pounds of breakfast. You sure? You do
have good discipline for someone who cooks. I
don't eat a whole cookie. I don't understand
the fat life. But, still it's not five pounds
of food. No. I still keep a daily limit. So even
when I indulge, it just means. I eat less healthy
food at the end of the day. Remember when Adam
Richman did that man versus food? I always wondered
if they had a doctor that he had to go regularly
see. Dude, there's competitive food. That's all
they do. With Joey Chestnut. Joey Chestnut. He's
not a big dude. Even when he's competitive, he
didn't like his veins are popping out of his
neck and his eyes. I just don't want to be that
guy's plumber. You know what I mean? Can we have
Abel do it? Abel might. Abel would be a strong
candidate. I think you might be right. You might
have to bring him back here. Anthony might be
a sneaky... Yes. Yes. You know? I don't know.
Anthony snacks constantly. To be continued. Again,
I'm saying there's... Abel might be the answer.
There's lots of us solid eaters, but it's different
with a massive amount in a short amount of time,
you know? Yeah. And then, like, you never see
what there is like after. But then again, so
here's the list. It's five pounds of food, right?
But when we were reading the list, it's torn
made it feel a little more manageable. You know,
it's like four sausage links. Like, OK, I can
put those down. Yeah, yeah, yeah. It was actually
only worked up to five scrambled eggs. Which
is not that much. Right. But he said, people
read it, and they see the picture, they go, ah,
yeah. And they see the mountain of food, yeah.
So you're going down that path. I don't know.
Like, this isn't. Oh, they have a set order?
You've seen some of these food guys, they don't
eat the bread first. Yeah, yeah, yeah, because
that's the most filling. My first thought would
be I'd leave that last, like the pancakes and
the French toast and stuff. You'd go last with
the carbs? That's what I would think. I wonder
if they'd do it to stack it on. Yeah, and then
the rest goes on. I mean, I wouldn't know. I
would just think it's harder to eat thick. bread
when you're already full. I feel like when you're
hungry, get that down. That's what I'm saying.
I was like, that's the hardest part. You have
to get that down, stuff shit on top of it. Yeah,
yeah, yeah. I don't know. Anyway, this is getting
out of control. This is the end of this episode.
All right. We gotta go home, do some work. It's
fine. Yeah. Yeah. Roll this one. I'm Matt. He's
Mike. That's Amanda. That's Danny. That's Ashley.
You can't see any of them. But they're here,
I promise. They're here in spirit, and they helped
us test this incredible food. Second chance diner,
man. It's the place to be. It is. And we are
brought to you by Ads on the Go. Get ads on the
go .com. That's it. That's it. Peace out. We're
only home.