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  • >>: I need a direction,

  • that's what I need. >>: You need a direction?

  • Here's your direction: Learn!

  • ♪♪

  • (Voiceover) Joining Jon for recon is

  • GRAMMY Award winning artist, T-Pain.

  • With over 15 years in the music industry

  • he has a history of investing in

  • unique start-ups around the country.

  • T-Pain possesses a sixth sense to help unearth

  • the problems haunting SacTown.

  • >>: So look at this, this is old town Sacramento

  • about 3.9 million tourists come here,

  • spend almost four billion dollars a year.

  • >>: Oh, wow.

  • >>: The bar we're going to is called SacTown.

  • >>: This is it, man. You're looking at it.

  • >>: So this bar was opened by Chris three years ago.

  • >>: OK.

  • >>: I love you guys like a third cousin.

  • >>: He opens up this sports bar, they now have about

  • 300,000$ into it. Guy's losing eight grand a month,

  • >>: Oh!

  • >>: And he has enough money to make it about two months.

  • So here's what I did. I got about 40 people

  • they're standing around the corner.

  • We're going to put on these hats.

  • >>: Oh we're going in spy style!

  • >>: We're going to walk in that line, incognito,

  • >>: Yeah! >>: And let's experience

  • this place from the inside.

  • >>: All right cool, cool. I'm following you.

  • Jon and I are going to do recon together,

  • I think it's going to be great, I have no fears.

  • Except for, you know, raw food.

  • Not real good with raw food.

  • Not looking forward to that part.

  • But let's do it!

  • ♪♪

  • >>: Just get, just go in.

  • >>: Like nothing ever happened.

  • >>: Oh, my God. (bleep)

  • >>: Come on in. God, it just got crowded.

  • >>: Welcome to our very quiet bar.

  • >>: Thank you. >>: Yeah.

  • >>: We'll be right with you guys.

  • >>: Big place. >>: It is huge.

  • (Voiceover) SacTown, a 9600 square foot space

  • is divided into two large upstairs rooms.

  • One used as a main dining room,

  • the other holding a large bar with three wells,

  • 40 taps, and tabletop seating.

  • Below the main level is the kitchen,

  • haunted by the spirits of old Sacramento.

  • >>: You know what's interesting?

  • This is old, historic Sacramento.

  • >>: Right.

  • >>: This is sort of an historic looking building.

  • >>: Absolutely.

  • >>: Look at all this sports memorabilia.

  • Sports bars are the most popular concept in America.

  • >>: Right, right.

  • There's thousands of them in every city.

  • >>: It's a lot, yeah.

  • >>: So if this is a tourist neighborhood,

  • and you came here with your family,

  • you'd want to do stuff that was indigenous to here.

  • Right? >>: Absolutely,

  • you're in historic neighborhood. >>: No question.

  • Yeah, I want to see all Sacramento stuff.

  • >>: Hey, guys.

  • >>: What do you want to try, buddy?

  • >>: I want to try the wings.

  • >>: Sure.

  • >>: Definitely want to try the New York Steak.

  • >>: A French dip as well. What's your favorite drink?

  • >>: Shall we try one of each? See if we like them?

  • >>: Yeah, I'm down with that.

  • >>: All right.

  • >>: Did you know that T-Pain was here?

  • >>: Where?

  • >>: He came with Jon Taffer.

  • >>: Shut up. Stop.

  • >>: He is, he's right there, I see him!

  • >>: He's my, my baby--

  • >>: What? (bleep) What's baby daddy? (laughs)

  • Did he leave already?

  • >>: Who wants to eat a sandwich like this?

  • It's not (bleep) melted for shit.

  • >>: Did you serve it?

  • >>: Ricardo brought it up to me.

  • Like, I already knew no-one wants to eat it.

  • >>: Why is everybody so freaked out?

  • >>: Guys, they don't want to eat this,

  • it's not melted enough. They need it melted.

  • >>: Let's make it again. (bleep) Make a new one.

  • It's (bleep) bullshit, man.

  • (plate smashes)

  • >>: All right? >>: I'm (bleep) pissed.

  • >>: Well, you seem flustered, but...

  • >>: It's not funny, bro. I'm very frustrated.

  • When I partnered up with Chris, Crystal was

  • the kitchen manager that Chris already had here in place,

  • but she's not cutting it, man. It's a grilled cheese,

  • something so simple my kid can do it.

  • >>: All right, that's a New York steak.

  • >>: All right. >>: OK.

  • >>: And that's the French dip, it's very popular here.

  • >>: All right.

  • We should probably toast before we eat this,

  • because we may never live to toast again.

  • >>: Absolutely. It was good knowing you, man. (laughs)

  • Holy shit! >>: Oh, man!

  • >>: OK, what's in this thing? Jon, I can't lie, man.

  • I think I'm drunk. Oh, my God!

  • I was expecting a completely different taste,

  • and it was just mostly alcohol, and at that point

  • I can be drunk really quickly.

  • >>: Does that look good to you?

  • >>: I think they could have brought in,

  • just a live cow and put it on the table,

  • and I think it would have been about in the same area.

  • >>: Look at this, Pain.

  • >>: You don't recommend the food?

  • >>: How come? What did you have?

  • >>: So it was sort of like this one?

  • >>: Exactly.

  • >>: You gotta, come on, Jon. (laughs) (bleep)

  • >>: Look at this, this is not what a French Dip is.

  • >>: Jon, you gotta stop man, (laughs).

  • >>: I've got the wings here.

  • >>: I'm gonna tell you now, Jon, I'm serious about my wings.

  • I'm very serious about my wings.

  • If these wings are wrong, we may have to leave. (laughs)

  • >>: Well, let's see what you got, man.

  • Let's see what you got.

  • The wings came undercooked, the skin was rubbery,

  • it wasn't breaking off, it wasn't a pleasant thing

  • to have in your hand.

  • >>: Can I ask you a question? >>: Sure.

  • >>: Is there a cook or a kitchen manager or somebody?

  • >>: I do, yeah, let me take that to show them.

  • >>: No, leave this here, and have him come up.

  • >>: Sure, I'll be right back.

  • >>: That'll be, that'd be the better part.

  • >>: Ricardo? >>: Yes, Sir?

  • >>: A table's looking for you.

  • >>: What table? >>: And it's that guy.

  • >>: That guy? >>: That guy.

  • (bleep)

  • >>: How you doing? >>: Not too bad.

  • >>: Would you want to eat that?

  • >>: No, Sir.

  • >>: Would you want to eat that?

  • >>: No, Sir. >>: Why not?

  • >>: It doesn't look appealing, it doesn't look appetizing.

  • >>: Where's Chris the owner, is the owner here?

  • >>: Yes, he's here.

  • This is not the experience I wanted Jon to have tonight.

  • This is (bleep) embarrassing.

  • >>: What? >>: He's there, bro.

  • >>: Huh? >>: He's sitting right there.

  • >>: Who is? >>: Jon Taffer.

  • >>: Where?

  • >>: Are you (bleep) serious, Chris?

  • >>: Really? >>: I knew that he'll be,

  • oh, my God.

  • >>: Oh, crap, here we go.

  • >>: So I thought to myself, for recon,

  • who do I know that spends a lot of time on the road,

  • that know bars, know good food?

  • So I got Ryan Reaves, Nate Schmidt,

  • two of my favorite hockey players in the world.

  • These guys tour major cities, go to the best venues

  • they're always treated incredibly well, they're VIPs,

  • and Ryan is even a part owner in 7Five Brewing Company

  • so he really knows his stuff.

  • >>: Here's some of our cocktails that we have here.

  • >>: Thanks. >>: All right.

  • >>: I'm going to get out of my comfort zone here.

  • >>: Me too (laughs) like, me too, I mean.

  • >>: I'll try this Huckleberry Limeade.

  • >>: Huckleberry Limeade. >>: And I'll get--

  • >>: Is it good? >>: It's good.

  • >>: You wouldn't lie to me, would you?

  • >>: I wouldn't lie to you.

  • >>: I think I'll take a Kiss Me, then.

  • >>: And a Kiss Me.

  • >>: That is definitely outside of my comfort zone. (laughs)

  • >>: Oh, man, yeah.

  • >>: All right, well, I'll see you

  • when I get out of here I guess.

  • >>: So there's Brandon. He appears to be

  • in some kind of crisis management, doesn't he?

  • What could possibly be going on

  • with six customers or so in his bar

  • that would have him in the office

  • at that time doing that?

  • >>: A real owner is going to be out there

  • talking to their guests, talking to their people.

  • He can go talk to Ryan and Nate,

  • make them feel welcome inside the bar,

  • that's all they're really looking for.

  • >>: What's this-- >>: Huckleberry.

  • >>: That's sweet! That's sweet.

  • It's like, like sugar cubes.

  • >>: Like a fun dip? >>: Yeah.

  • >>: What's in that? >>: Whipped cream!

  • >>: Oh yeah--

  • >>: There's whipped cream in that?

  • >>: Yeah, there's whipped cream. >>: I can't wait to see this.

  • >>: Do we not have any whipped cream?

  • >>: No we don't, we don't have any no whipped cream.

  • >>: Why would they be out of whipped cream in a can?

  • You put a can in a fridge, it stays there for months.

  • It's not like they have to buy it every week

  • and rotate it. You'd think if they have a drink

  • with whipped cream, that would be one product

  • that they would have plenty of in the fridge.

  • >>: Exactly.

  • >>: Try that. If you don't like it let me know.

  • >>: Imagine it with the whipped cream.

  • >>: (laughs) Imagine it with it.

  • >>: Oh, boy.

  • Um. >>: Not bad?

  • >>: Is there a Margarita on the, on the possibility?

  • >>: You want a Margarita? >>: Yeah.

  • >>: Can I actually do a Margarita too?

  • >>: Yeah, two Margaritas?

  • >>: Yeah, thank you. >>: Thank you.

  • >>: Maybe that's where the time for two comes from.

  • The first drink sucks, so it's time for two.

  • >>: It's time for two.

  • (ice rattling)

  • >>: OK, what kind of mixer is that, is that a plastic cup?

  • >>: They don't even have proper tools back there.

  • >>: That's an old-style Martini cup,

  • has a strainer built in to the lid.

  • Look at how little it's filled the glass.

  • >>: Oh, and then she's adding ice after.

  • >>: How's that working out, Phil?

  • >>: It's horrible. Now she's adding more mix

  • because she has to fill it up.

  • >>: By not measuring properly, there's no way

  • this is going to be a balanced cocktail.

  • >>: Can we do an order of the wings,

  • the tenders, and the wedges?

  • >>: What's the point of shaking it

  • if you're going to pour more mixer in when you're done?

  • (laughs) What's the point?

  • >>: Cheers, big fella. >>: Cheers.

  • >>: It's pretty sweet. >>: Sweet.

  • >>: I like mine kind of spicy.

  • >>: And there is a very small,

  • almost residential, deep fryer.

  • >>: Right, something that you can have

  • in your own kitchen at home.

  • >>: But a deep fryer like that,

  • you put more than six or seven wings in that thing,

  • the temperature drops right away.