CLICKONDETROIT.COM AND CLICK ON THE "IN THE D" SECTION.
>> Jason: THANKS, AJ.
>>> IT’S NOT OCTOBER YET BUT
WE’RE IN THE MIDST OF
OKTOBERFEST.
OKTOBERFEST. >> Tati: AND WE HAVE GOT A GREAT
PLACE FOR YOU TO GO AND GET AN
AUTHENTIC TASTE OF IT.
>> Jason: THEY’VE BEEN SERVING
UP GERMAN FOOD FOR A LONG TIME.
SO THEY KNOW THAT YOU KNOW THAT
THEY KNOW WHAT THEY’RE DOING.
>> Tati: WE GO TO JACOBI’S.
>> Michelle: SERVING UP
AUTHENTIC FOOD AND BEER IS
SOMETHING JACOBY’S DOES.
THEY STARTED IN 1904.
>> HE WORKED AT A HOTEL IN
DOWNTOWN AND HE WAS OFFERED TO
COME TAKE OVER THIS PLACE.
WHERE HE WORKED, HE WAS THE
BARTENDER, AND IT WAS A LADY,
AND HER NAME IS MINA.
SO HE WENT UP TO THE LADY AND
SAID I HAVE AN OPPORTUNITY TO
BUY THIS BAR, LET’S DO IT
TOGETHER.
TOGETHER. I CAN BARTEND, YOU CAN COOK.
I LIKE YOU, YOU LIKE ME, SO
LET’S GET MARRIED.
AND THEY DID AND TOOK OVER THE
PLACE.
PLACE. >> Michelle: SHE WAS GERMAN, SO
SHE ADDED MOSTLY GERMAN FOOD TO
THE MENU.
THE MENU. >> AND WE HAVE OTHER STUFF LIKE
BURGERS, WINGS, AND STUFF FOR
GAMES SINCE WE’RE DOWNTOWN.
BUT THE MAJORITY OF THE FAMOUS
STUFF IS GERMAN FOOD.
>> Michelle: THE ITEMS HAVE BEEN
ON THE MENU FOR A LONG TIME.
SO WHAT DOES YAGER MEAN?
[INTERFERENCE ON AUDIO LINE].
>> Michelle: WE BEGIN WITH THE
SCHNITZEL.
SCHNITZEL. IT’S A PORK CUTLET POUNDED OUT
AND BREADED.
AND BREADED. >> EGG WASH, FLOUR, AND
BREADCRUMBS.
BREADCRUMBS. >> Michelle: PUT IT IN HE FRYER
WITH TWO POTATO PANCAKES.
HOW MANY OF THESE WOULD YOU GO
THROUGH IN A DAY?
>> A WHOLE PAN.
>> Michelle: AND BY A WHOLE PAN,
SHE MEANS THIS.
GUYS, THIS IS REALLY HEAVY!
THIS IS ALL SCHNITZEL.
ONCE THEY’RE DONE FRYING, WE PUT
THEM ON THE FLAT TOP TO DRY OFF.
AND THEN THE SCHNITZEL IS TOPPED
WITH GRAVY, SO THAT MAKES IT
YAGER IS THIS SAUCE RIGHT THERE.
>> RIGHT.
>> RIGHT. >> Michelle: THE RESTAURANT HAS
CHANGED HANDS OVER THE YEARS,
AND ALI AND ADAM HAD THEIR HANDS
ON IT FOR A WHILE.
>> WHO WOULDN’T WANT A PIECE OF
DOWNTOWN, ESPECIALLY HISTORY
THAT’S BEEN HERE SINCE 1904.
WE TOOK IT OVER AND HAD KIND OF
A DIFFERENT PLAN FOR IT AND THEN
WE CAME IN AND REALIZED HOW MUCH
PEOPLE LOVE THIS PLACE AND HOW
MUCH, YOU KNOW, HISTORY.
THE BAR DOWNSTAIRS, THE CEILING,
THE WALLS, THERE’S A DOOR ON THE
WALL THAT’S BEEN THERE FOR
40-SOME YEARS.
40-SOME YEARS. IT’S STUFF THAT CAN’T BE DONE
NOW.
NOW. >> Michelle: THE COMMUNITY HAS
HELPED THEM KEEP THE HISTORY AND
THE TRADITIONS ALIVE.
>> I TRY TO GET INFORMATION FROM
PEOPLE ABOUT MY OWN PLACE.
SO I HAVE CONVERSATIONS WITH
CUSTOMERS AND I SHAKE HANDS AND
I SIT WITH THEM.
TELL ME STORY.
WHAT DO YOU KNOW ABOUT THIS
PLACE.
PLACE. AND YOU LEARN SOMETHING NEW
EVERY DAY.
EVERY DAY. >> Tati: JOINING US TODAY IN
STUDIO IS ADAM, THE COPARTNER AT
JACOBY’S.
JACOBY’S. >> Jason: IF ONLY I HAD
SOMETHING TO OPEN THE DEER WITH.
[LAUGHTER]
[LAUGHTER] >> Tati: DID YOU PULL THAT OUT
OF YOUR POCKET?
>> Jason: YEAH.
>> Tati: TELL US ABOUT THE
SPREAD YOU BROUGHT IN.
>> A MICHIGAN SALAD, WHICH IS
JUST YOUR BLUE CHEESE, WALNUTS,
CRANBERRIES, TOMATOES, LETTUCE
AND ONIONS.
AND ONIONS. >> Jason: AND THIS IS SCHNITZEL.
>> Tati: THAT’S WHAT YOU AND
MICHELLE MADE IN THE PIECE.
>> YES.
>> YES. AND THAT’S GERMAN SAUSAGE
DINNER.
DINNER. AND THAT HAS THE HUNTER SAUCE ON
IT AS WELL, ON THE YAGER
SCHNITZEL.
SCHNITZEL. AND THESE ARE KLOPPS, AND THEN
THE LEMON CAPER SAUCE.
WE HAVE THE RED CAP -- CABBAGE
AND POTATO PANCAKES, SERVED WITH
APPLESAUCE.
APPLESAUCE. THAT’S A GERMAN BURRITO, IT’S
BEEF.
BEEF. THAT’S A FAMOUS GERMAN DISH,
IT’S ROLATID.
IT’S ROLATID. >> Tati: DELICIOUS!
AND THIS LOOKS AMAZING.
>> THAT IS "THE" BEST CORNED
BEEF DOWNTOWN, BY FAR.
>> Jason: THE BEER IS GREAT.
OH, THE CHIPS?
I HAD ABOUT FIVE OF THOSE AT THE
TOP OF THE SHOW.
I COULD NOT STOP EATING THEM, SO
I HAD TO PUT IT ASIDE.
>> THOSE ARE DETROIT OVEN-BAKED
PRETZELS SERVED WITH AUTHENTIC
BEER CHEESE.
BEER CHEESE. WE HAVE OVER 140 BEERS AND 20 ON
TAP.
TAP. SO WE HAVE AN AMAZING SELECTION.
>> Tati: THIS IS REALLY GOOD!
>> Jason: THIS IS A WHEAT ALE
WITH SPICE CRISP TASTE.
>> Tati: IT’S DELICIOUS!
TELL US ABOUT ANY PLANS OR
EVENTS FOR OKTOBERFEST.
>> WHAT WE’RE DOING, WE HAVE
OTHER PLANS IN THE FUTURE LIKE
UPCOMING AND STUFF LIKE THAT.
FOR RIGHT NOW, WE’LL DO SOME
PLATTER SPECIALS.
PLATTER SPECIALS. WE’LL PUT A LITTLE BIT OF EACH
DISH, AND THEN WE’LL DO BEER
SPECIALS.
SPECIALS. >> Tati: VERY NICE.
>> Jason: REMIND EVERYBODY WHERE
YOU’RE LOCATED.
YOU’RE LOCATED. >> ON BRUSH AND CONGRESS, TWO
BLOCKS FROM GREEKTOWN, TWO
BLOCKS FROM CAMPUS MARTIUS AND
TWO BLOCKS FROM THE RENCEN.
>> Tati: IF YOU WANNA TRY OUT
JACOBI’S, WE’RE GIVING OUT GIFT
CARDS.
CARDS. AND TO JOIN OUR DINE IN THE D ON
FACEBOOK, WE TALK ABOUT ALL THE