Introduction to Bon Appetit Shock in a Beer

As we sit down at the bar of Guy's American Kitchen & Bar, located right in the heart of Times Square, I'm joined by Andrew Knowlton, the restaurant and drinks editor of Bon Appetit magazine. We're about to embark on a fun-filled evening where we'll answer some pressing questions, share stories, and most importantly, have a beer or two. Andrew asks, "are you doing guys? Yeti, this is Bon Appetit shock in a beer, I'm Andrew Knowlton." We all ask ourselves the question, "where am I right now?" Well, we're here at Guy's American Kitchen & Bar.

The First Beer - Red Ember

Andrew takes a moment to explain that his personal favorite beer is the red ember. He shares with us that this beer is named after his sister Morgan, who sadly passed away a year and a half ago due to cancer. Andrew believes that one of the best ways to pay tribute to someone is by creating something special in their honor. In this case, the red ember is his way of honoring his sister's memory.

The Importance of Beer

Andrew explains that he needs a beer before answering our questions. He jokes about it being like a ritual or an introduction to the conversation. The first beer Andrew reaches for is indeed the red ember, and we can see why it's his personal favorite - it's named after someone close to him. We take a moment to appreciate the unique story behind this beer.

Answering Questions - Hangovers

Andrew asks us when was the last time we had a hangover. He playfully teases that he'll try not to count short on our answers, and we can't help but chuckle at his joke. Andrew then shares his own experience of having a few drinks at American Royal, where he received an induction into the barbecue Hall of Fame.

He asks us what our go-to shot is. He explains that he wants something unique and wild to impress us with. Our host says that he's always on the lookout for something new and exciting. Andrew finally reveals his go-to shot - a Jameson gin triple sec floater with an anchovy.

Curing Hangovers

Andrew asks us what we do when we have a hangover. He jokes about needing to cure it, but in all seriousness, he shares that we've all been there at some point or another. Andrew recommends red-eye gravy as a way to recover from a hangover. He also mentions that Sunday football and a big cup of coffee around noon seem to help him feel more ready to take on the day.

Golden Flakes

Andrew takes us through what we can see in the bar - about a golden swagger sitting there, with 14-karat gold flakes still present in it. Andrew jokingly mentions making a necklace out of these flakes as an idea. He seems to appreciate the beauty and elegance of this golden touch.

The Worst Pick-up Line Ever

Andrew shares a hilarious story about the worst pick-up line he's ever heard. A guy on a cruise walked up, grabbed her shirt, looked at the tag, and said "yeah, made in heaven". Andrew couldn't help but laugh at how bad it was. He also wonders if the woman who heard this actually believed him.

A Toast to Friends

Andrew asks us if we have a cheer or toast that we like to say when hanging out with friends. He shares his own favorite toast - "here to some of the greatest friends a guy could ever have". Andrew seems to cherish these friendships and wishes they were all there right now.

Conclusion - The Host Revealed

As our conversation comes to an end, it becomes clear that our host is none other than Guy Fieri. He's been quietly observing us throughout our conversation and has finally revealed himself. He lets us know that he's actually on a mission to find America's greatest diners, drive-ins, and dives for his show.

Tripling Down on Food

Before signing off, Guy mentions that he's had to call Triple D - "diners, drives, and dives" - multiple times in the past year. He couldn't figure out how to say it right at first but has now mastered the phrase. This experience is a testament to his passion for food and exploration.

A Message from Guy Fieri

As we come to the end of our conversation, Guy takes us on one final journey - he invites us to join him on his search for America's greatest diners, drive-ins, and dives. We can't wait to see what adventures await us on this culinary journey with Guy Fieri.

"WEBVTTKind: captionsLanguage: enare you doing I'm guys Yeti and this is bone Appetit shock in a beer I'm Andrew Knowlton restaurant and drinks editor Bon Appetit magazine and guy where am i right now that's the question we all ask ourselves you're a guys American Kitchen & Bar 44th Street right in Times Square so what we're gonna do is I've got a big stack of David Letterman alien cards really important pressing questions that everyone wants to know but first I need a beer Oh fantastic so what do you what are you gonna for me here who I'll do this um my personal favorite is the red embryo that's named after my sister Morgan lost my little sister to cancer a year and a half ago and so the greatest way to pay tribute to somebody is to put a picture of them on your arm or to make a beer after dark and rich but not too heavy Cheers so now I'm gonna ask you some questions okay when was the last time that you had a hangover there's this morning count short I'm just kidding this morning I would probably say I was at the I was at the American royal I got my induction into the barbecue Hall of Fame oh nice there was a couple libations that and then the next question is what what did it what did it check Daniel back to him yeah straight up Jax easily I calm John Daniels I know me so we're going so I've done a dud but thank you when you did have that hangover anything that you do to cure it rips gret richard hammond red-eye gravy nice that Sunday football your big cup of coffee rolling into right around noon I'm ready to rock I didn't do it all over here we've got about a golden swagger sitting there they still put the golden flakes in yeah they do 14 karat 14 karat gonna make a necklace out of that for you honey oh this is good hmm I love the bouquet and cinematic gold so what is the worst pick-up line you've ever heard or perhaps used I did everyone just is about a year ago and we were on a cruise and the guy walked up reached grabbed her shirt looked at the tag and said yeah made in heaven Oh God that's pretty bad did it work I hope it did when she walked all right so you indulged us you answered our silly questions we've had a beer jump so what is your shot your go-to shot and would you sir please make it all right it's something a little bit unique it's a Jameson gin triple sec floater with a dollop of ice cream and an anchovy yeah you're right on this kid listen I want to impress you with something really wild and crazy we got to tell you something straight easygoing old-school I'm a Jack Daniels guy this is this is my gig so little number seven so do you have a cheer there toast that you you know it depends on if I'm being a smartass with my buddies or fi- then I would say a toast like this like here to some of the greatest friends a guy could ever have I sure wish they were here right now it's like water time to go to gym yeah say it what I'm Guy Fieri I'm Guy Fieri and we're rolling out looking for America's greatest diners drive-ins and dives how many times 700,000 I'm telling you I had to call Triple D just cuz in the first year I couldn't figure out how to say diner drivers diner drivers time damn cut trip indeed yeah do it again Triple Dare you doing I'm guys Yeti and this is bone Appetit shock in a beer I'm Andrew Knowlton restaurant and drinks editor Bon Appetit magazine and guy where am i right now that's the question we all ask ourselves you're a guys American Kitchen & Bar 44th Street right in Times Square so what we're gonna do is I've got a big stack of David Letterman alien cards really important pressing questions that everyone wants to know but first I need a beer Oh fantastic so what do you what are you gonna for me here who I'll do this um my personal favorite is the red embryo that's named after my sister Morgan lost my little sister to cancer a year and a half ago and so the greatest way to pay tribute to somebody is to put a picture of them on your arm or to make a beer after dark and rich but not too heavy Cheers so now I'm gonna ask you some questions okay when was the last time that you had a hangover there's this morning count short I'm just kidding this morning I would probably say I was at the I was at the American royal I got my induction into the barbecue Hall of Fame oh nice there was a couple libations that and then the next question is what what did it what did it check Daniel back to him yeah straight up Jax easily I calm John Daniels I know me so we're going so I've done a dud but thank you when you did have that hangover anything that you do to cure it rips gret richard hammond red-eye gravy nice that Sunday football your big cup of coffee rolling into right around noon I'm ready to rock I didn't do it all over here we've got about a golden swagger sitting there they still put the golden flakes in yeah they do 14 karat 14 karat gonna make a necklace out of that for you honey oh this is good hmm I love the bouquet and cinematic gold so what is the worst pick-up line you've ever heard or perhaps used I did everyone just is about a year ago and we were on a cruise and the guy walked up reached grabbed her shirt looked at the tag and said yeah made in heaven Oh God that's pretty bad did it work I hope it did when she walked all right so you indulged us you answered our silly questions we've had a beer jump so what is your shot your go-to shot and would you sir please make it all right it's something a little bit unique it's a Jameson gin triple sec floater with a dollop of ice cream and an anchovy yeah you're right on this kid listen I want to impress you with something really wild and crazy we got to tell you something straight easygoing old-school I'm a Jack Daniels guy this is this is my gig so little number seven so do you have a cheer there toast that you you know it depends on if I'm being a smartass with my buddies or fi- then I would say a toast like this like here to some of the greatest friends a guy could ever have I sure wish they were here right now it's like water time to go to gym yeah say it what I'm Guy Fieri I'm Guy Fieri and we're rolling out looking for America's greatest diners drive-ins and dives how many times 700,000 I'm telling you I had to call Triple D just cuz in the first year I couldn't figure out how to say diner drivers diner drivers time damn cut trip indeed yeah do it again Triple D\n"