[My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home.]
When the come out, we fry them before service? Yeah. Wit seduces by signaling intelligence without nerdiness. We have your traditional Kansas City style barbecue sauce, Carolina mustard, hot garlic sauce. We use mustard here, the way some chefs do in their French and Italian recipes. And in English (which is a little weird), we have our special chicken salad with hot tomato sauce or balsamic sauce. There's a lot of variety, from the usual beef brisket to the duck with a side of beef ribs, to a roast beef for meat lovers.
[My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home.]
[Like the flutter of your fingertips, like the flickering of lights. You've got your bright ideas but we've got bigger fish to fry. Found you out there on your doorstep, undressed to the nines. From your Sunday best, black and blue velvet dress, your head's a mess and so is mine.]
[We put mac and cheese inside of the grilled cheese, and special occasions we add lobster to it. Okay, we're making a bechamel we're gonna add this cheese to.]
[The food is fresh. It's flavorful. -This is Shrimp Ceviche. -Thank you. I definitely think that this restaurant stands out in Grand Central Market. FIERI: That's because it's run by this cat --]