THE TEST. THAT’S TOMORROW WHEN YOU JOIN US AT 10 A.M. LISTEN, I LIKE I KILLED IT. I KILLED IT
DID TWO BROTHERS IN DETROIT
TURNED THEIR DREAMS INTO
CULINARY EXPERIENCE THAT’S
GRABBING NATIONAL ATTENTION.
THEY ARE DISHING OUT SHAWARMA,
SHRIMP, PO BOYS, GARLIC FRIES
AND MORE. IN A COOL OUTDOOR
ENVIRONMENTS. MICHELLE OLIVER
HAS THE STORY FOR TODAY’S TAKE
OUT TUESDAY. GUYS THIS IS ONE OF
THE TIMES WHERE YOU WANT SMELL A
VISION BECAUSE IT SMELLS AMAZING
. RIGHT NOW. EVERYONE’S BEEN
COMMENTING THAT IN AND HERE WITH
THE TWO NASA BROTHERS, THIS IS
ON THAT. AHMAD I KNEW I WAS
GOING TO GET IT WRONG ABOUT IT
EARLIER ANYWAYS, AND THIS IS
MIKE, YOU ARE THE CEO AND
CREATIVE DIRECTOR. AND YOU ARE
THE EXECUTIVE SHOP. WELCOME TO
THE SHOW. THANK YOU SO MUCH.
THANK YOU FOR HAVING US SURE.
ALRIGHT, SO I’M ON. HOW DID YOU
GUYS GET STARTED? TELL US THE
STORY BEHIND DETROIT. 75 KITCHEN
WAS HONESTLY JUST LIKE
HAPPENSTANCE. MY BROTHER AND I
WERE WORKING IN SOUTHWEST
DETROIT. OUR FAMILY ON THE
TRUCK. STOP THERE FOR OVER 25
YEARS AND MIKE JUST WANTED TO DO
SOMETHING DIFFERENT AND WE WERE
THINKING, HOW ARE WE GOING TO
GET TRUCK DRIVERS TO ACTUALLY
STOP AT THIS TRUCK? STOP AND NOT
ANY OTHER TRUCK STOP, AND MIKE
HAD THIS IDEA TO PUT A FOOD
TRUCK OUTSIDE. I TOLD HIM HE WAS
CRAZY FOR A LONG TIME. THEN I
REALIZED I WAS CRAZY, BUT AT
FIRST, IT WAS TRUCK DRIVERS
COMING AND GETTING FOOD FROM US.
BUT FAST FORWARD TO TODAY, WE
NEVER REALLY IMAGINED THAT IT
WOULD BE PEOPLE CROSSING STATE
LINES TO GET OUR FOOD. I WOULD
IMAGINE BEING A TOP 100
RESTAURANT IN AMERICA. SO I’M
PROUD OF MY BROTHER FOR THAT,
AND WE’RE JUST GRATEFUL THAT
PEOPLE ENJOY OUR FOOD. REMEMBER
COMING OUT TO YOU GUYS EARLIER
ON AND YOU GUYS HAVE JUST GROWN
OVER THE YEARS AND IT’S BEEN SO
WONDERFUL TO SEE. SO LET’S SEE
WHAT THAT FOOD IS. THAT HAS
ATTRACTED PEOPLE FROM ACROSS
STATE LINES. AS YOU SAID, WALK
US THROUGH, MIKE, WHAT DO YOU
WHAT DID YOU BRING IN WITH US
TODAY? UM, JUST A SAMPLE OF THE
STUFF THAT WE HAVE THE STARTED
ASHORE. OF COURSE, THE DETROIT
CHEESESTEAK SANDWICH. THIS IS A
DETROIT STYLE. IT COMES WITH A
SESAME BOND. THIRD STREET,
PHILLY. IS THAT WHAT IT IS OR
IT’S ACTUALLY THE REAL NAME FOR
IT IS A DETROIT CHEESE STEAK
SANDWICH. DETROIT CHEESE. THAT’S
RIGHT. YEAH, IT’S A DETROIT
STYLE THROUGH AND THROUGH, UM
AH! ARE DELICIOUS SALAD. IT
COMES WITH THE POMEGRANATE. UH
VINAIGRETTE. PURPLE COLORS FROM
YEAH, EXACTLY. THIS IS OUR
VISION SAYING WAS, IT COMES WITH
SMOKE VEGGIES THAT WE PUT IN A
SMOKER. EVERYTHING IS MADE IN
HOUSE. WE DON’T BUY ANYTHING
THAT COMES IN A JAR OR OR IN A
CAN. HENCE ALL OF THE SAUCES
HERE. OH YEAH, EVERYTHING IS
HOMEMADE, INCLUDING THE CATCH
UP, INCLUDING BARBECUE,
INCLUDING ALL OF THE
VINAIGRETTES. AND WE PRIDE
OURSELVES INTO MAKING EVERYTHING
IN HOUSE EVERY SINGLE DAY. EVEN
THOUGH YOU KNOW A LOT OF TIMES,
PEOPLE GET REALLY MAD. YOU KNOW,
THEY COME TOWARDS THE END OF THE
DAY THAT WE RUN OUT OF STUFF.
BUT YOU KNOW, LIKE WE LIKE TO
KEEP IT FRESH. WE LIKE TO KEEP
IT FRESH SERVING UNTIL YOU NOW
SPEAKING OF THE CATCH UP. OH,
SORRY. I DIDN’T REALIZE YOU WERE
ON THAT. MIKE. THIS IS YOUR
CILANTRO, GARLIC FRIES, GARLIC,
CILANTRO FRIED. THEY ARE
ABSOLUTELY AMAZING. HOW DID YOU
COME UP WITH THIS? AND JASON?
COME TRY SOME. I’M TELLING YOU.
THESE ARE ONE OF MY FAVORITE
PRIZES MAKES THE CATCH ON
HIMSELF. YEAH DON’T EVEN DO RED
JALAPENO. CATCH UP THAT WE SMOKE
IN OUR SMOKER. THIS IS ONE OF MY
FAVORITE DISH IS ACTUALLY
GROWING UP. YOU KNOW, I WAS BORN
IN LEBANON. UM THIS DISH IS
CALLED IN ARABIC. IT’S CALLED
BOTTLE TAHARA, WHICH IS GARLIC,
CILANTRO FRIES. UM, THESE ONES
HERE IS OUR TAKE ON THEM. WE
SOAK THE FRIES OVERNIGHT. THAT
KETCHUPS GOT SOME KICK. VERY
GOOD. VERY GOOD, REALLY GOOD
KIDS. WE SAW HIM OVERNIGHT, BUT
WE ACTUALLY TRIPLE FRIED THESE
FRIES NICE AND THEY ARE REAL
POTATOES, THEN. THE STAR OF THE
SHOW. OF COURSE, THE ROSA DRIED
JALAPENO CATCH UP, IT GOES
ABSOLUTELY DELICIOUS WITH IT. SO
YOU HAVE TWO DIFFERENT KINDS OF
LEMONADES OVER HERE. CAN YOU
TELL ME ABOUT THOSE SINCE DAY
ONE WE ALWAYS STARTED SINCE WE
STARTED, WE HAVE HOMEMADE
STRAWBERRY LEMONADE AND YOU
KNOW, FOR THE SUMMER TIME WE
STARTED TO MAKE A CUCUMBER
LEMONADE IS SUPER SUPER SUPER
FRESH FOR JASON WON TWO SUPER
TAKE ONE FRESH, YOU KNOW, ENERGY
IS REFRESHING WITH THE AMBIANCE
OF THE BEAUTIFUL GARDEN THAT WE
HAVE OUTSIDE. YES, AND YOU KNOW,
IT’S JUST THAT ALL GOES IT ALL
GOES TOGETHER LIKE IT’S BLENDED
PERFECTLY. SO LET’S TAKE A LOOK
AT SOME OF THE VIDEO WE HAVE OF
YOUR OUTDOOR DINING SPACE. AND
CAN YOU TELL US A LITTLE BIT
ABOUT HOW YOU GUYS CAME UP WITH
IT AS WELL AS WHERE YOU’RE
LOCATED, SO PEOPLE CAN FIND YOU.
LOCATED IN SOUTHWEST DETROIT AT
4800, WESTPORT STREET, RIGHT
NEXT DOOR TO THE FIRE STATION
AND POLICE STATION. AND IF YOU
KNOW THAT AREA, YOU KNOW, IT’S
REALLY INDUSTRIAL HEAVY. IT’S
ROUGH, BUT WE WANTED TO TRY TO
BUILD AN OASIS AWAY FROM THAT.
AND WHEN MIKE AND I WERE WORKING
IN SOUTHWEST DETROIT, THERE WAS
NOWHERE FOR US TO GO AND HANG
OUT AND JUST GRAB A LITTLE BIT
OF PEACE, SO THAT WAS OUR
INSPIRATION, AND OVER THE YEARS
WE’VE ADDED MORE FLOWERS AND
VEGETABLES AND UMBRELLAS, AND
IT’S ACTUALLY ONE OF MY FAVORITE
PLACES TO HANG OUT THE BEAUTIFUL
ARTWORK TO THAT’S WHAT I LOVE
ABOUT THIS PLACE. IT’S JUST
MURALS, AND IT’S PERFECT SUMMER
VIBES. SO JASON, WHAT ARE YOU
THINKING OF THIS RIGHT HERE ON
BARBECUE BEEF? CORK TOWN
BARBECUE? YEAH YOU RECOMMEND
THAT I TRY THIS COURSE. YES OF
COURSE THEY’RE GIVING US THE
WRAPPING ARE HERE THEY ARE. SO
THANK YOU SO MUCH GUYS WERE
COMING IN AND BRINGING IT ALL TO
CHECK THEM OUT. THIS WAS AMAZING
. I LIKE THE ADDITION OF THE