字幕表 動画を再生する 英語字幕をプリント >>: 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.