DAYS?
>> Chuck: RIGHT HERE ON "LIVE IN
THE D" ON MONDAY AT 10 A.M.
>> Jason: HAVE YOU EVER SEEN A
PICTURE OR PHOTO AND SAID, HEY,
THAT LOOKS GOOD ENOUGH TO EA
>> Chuck: AND THIS PLACE KNOWS
HOW TO MAKE YOUR MOUTH WATER.
>> Jason: WE GO TO TAYLOR TO
DINE IN THE D ATPIPO'S SUBS A
SHAWARMA.
>> Reporter: SERVING UP
DELICIOUS-LOOKING SANDWICHES ARE
PEEPO'S.
>> WE HAD TO NAME IT SOMETHING
PEEPO'S.
>> Reporter: I CAN FIND MIDDLE
EASTERN AND AMERICAN CLASSICS.
>> THERE'S A WHOLE BIG CHOICE.
>> MEDITERRANEAN STUFF AND WE
HAVE A SECTION FOR SUBS, ALL OUR
SUBS ARE TOASTED.
WE HAVE FRIED FOOD, CHICKEN
WINGS, FRIED CHICKEN STRIPS,
SALAD, SMOOTHIES.
WE'RE KNOWN FOR SMOOTHIES.
>> Reporter: BECAUSE THEY LOOK
LIKE THIS!
>> IF IT DOESN'T LOOK GOOD, WE
DON'T GIVE IT TO THE CUSTOMER.
WE PUT SLICES OF KIWI AND BANANA
ON THE SIDE OF THE CUP.
THEY WANT ONE!
>> Reporter: IT'S ON INSTAGRAM.
>> THEY HAVE HELPED US WITH THE
MARKETING AND POST PICTURES OF
THE FOOD AND PEOPLE COME AFTER
THEY SEE THE PICTURES.
>> Reporter: ANOTHER DISH WITH A
LOT OF KICK IS THEIR AFRICANO
PRICE WITH THEIR AFRICANO SAUCE.
>> NONE OF THEM WEREN'T WORKING,
SO IT TOOK US ALMOST SIX MONTHS
TO COME UP WITH A RECIPE FOR THE
AFRICANO SAUCE.
>> Reporter: THEY PUT IT ON A
VARIETY OF THINGS FROM
SANDWICHES TO SALADS.
FRIES.
WE START WITH THE MEAT.
I CHOSE CHICKEN.
THEN WE ADD SOME ONIONS,
MUSHROOMS AND GREEN PEPPERS.
>> TO MAKE IT COOK FASTER, WE
USUALLY USE A BIG KNIFE.
I WANNA DO IT IN FRONT OF YOU
FIRST AND THEN LET YOU DO IT.
SEE WHERE I HAVE MY HAND, ALL
I'M DOING IS PUSHING THE KNIFE
DOWN WITH MY RIGHT HAND.
IT WILL BE EASY.
MICHELLE IS ON THE GRILL COOKING
THE AFRICANO.
WOW, YOU'RE PRETTY GOOD.
>> Reporter: DO I LOOK LIKE I'VE
DONE IT BEFORE?
>> YOU LOOK LIKE YOU'VE DONE IT
BEFORE.
>> Reporter: AND NOW THE
AFRICANO SAUCE.
IT'S REALLY RED.
A LOT OF SECRET SPICES WE'RE NOT
ALLOWED TO KNOW.
THEN A HANDFUL OF MOZZARELLA AND
LET IT MELT.
ONCE IT'S MIXED TOGETHER, WE PUT
IT ON TOP OF A BED OF FRIES AND
FINISH IT WITH PARSLEY, PAPRIKA
AND HOMEMADE RANCH.
>> WE TURN PEOPLE THAT DON'T EAT
SPICY FOOD INTO TLOVG EAT SPICY
FOOD, ACTUALLY
>> Chuck: HE'S A TV STA NOW A
THANKS FOR BEING HERE!
THE SECRET SAUCE.
>> I'VE GOT YOU.
>> Chuck: AN AWESOME-LOOKING
SPREAD, THE SMOOTHIES.
STUFF.
>> LET'S START WITH THE CHICKEN
AFRICANO SALAD RIGHT HERE.
IT'S LETTUCE, TOMATOES,
CUCUMBERS, SALAD.
AND WE GRILL THE ONIONS,
MUSHROOMS AND PEPPERS.
>> Chuck: AND WITH YOUR SECRET
SAUCE, YOU'RE ADDING THE RANCH,
IS IT TAKING THE HEAT OFF?
>> IT COOLS IT DOWN AND GIVES IT
A BETTER TASTE.
>> Chuck: AWESOME.
>> AND HERE WE HAVE THE CRISPY
CHICKEN AFRICANO HUMMUS.
AND THAT'S OUR OWN CHICKEN
STRIPS AND GRILL THE ONIONS,
MUSHROOMS AND PEPPERS.
AND THAT IS OUR CHICKEN AFRICANO
SUB, WAFFLE FRIES ON THE SIDE.
HERE'S THE CRISPY BARBECUE
CHICKEN SUB WITH LETTUCE, MAYO,
AND PICKLE.3
>> AND THE PITA?
>> IT'S A FRENCH BREAD, PANINI
TOASTED BREAD.
AND THIS IS RICE SERVED WITH
PITA BREAD AND GARLIC.
WE PUT THE MEAT ON TOP OF THE
RICE.
HERE ARE THE AFRICANO FRIES.
AND WE HAVE AN OPTION THAT YOU
CAN GET THIS WITH FALAFEL.
>> Chuck: AND THAT IS A STANDARD
>> YES.
FRONT?
>> IT IS.
>> Chuck: YOU HAVE TO FIGHT ME
FOR THAT ONE.
[LAUGHTER]
>> Chuck: I LOVE FALAFEL.
>> THIS IS SHAWARMA, BEEF WITH
PARSLEY, ONIONS, TURNIPS.
THIS HAS GARLIC BASE, ONIONS,
TOMATO, PICKLES, TURNIPS.
>> Chuck: AND YOU'RE PUTTING
THIS AROUND THE EDGE.
AT FIRST, I THOUGHT THIS WAS
VEGETABLE JUICE.
>> THEY'RE ALL FRU SMOOTHIES.
WE USE REAL FRUIT FOR ALL THE
SMOOTHIES, AND USE HONEY, NOT A
LOT OF SUGAR IN IT.
>> Chuck: IT'S GREAT FOR YOU TO
BE HERE.
TELL EVERYONE, YOU CAN MAKE SOME
VEGETARIAN, RIGHT?
>> WE CAN MAKE THE FALAFEL FOR
THE PEOPLE THAT DO NOT EAT MEAT.
DO YOU WANT ME TO TELL YOU ABOUT
THE SMOOTHIES?
>> Tati: TELL US AGAIN.
>> THIS IS A BANANA, MANGO, KIWI
AND HONEY AND ICE TO BLEND IT.
>> Tati: HE HAD MY NUMBER!
>> WE'RE ON BEECH-DALY, 1089
>> Chuck: AND THEY'RE GIVING