I Tried Unknown Fast Food Restaurants

[00:00] Hi, can I take your order?

[00:01] Yeah, one second.

[00:02] The top five fast food restaurants

[00:06] But does that make them the best?

[00:07] I mean,

[00:09] but what if the best fast food restaurant

[00:12] That's why today we're going to the most

[00:16] to see if they compete with the giants.

[00:18] Some of these are historic

[00:21] but others are just getting their start

[00:25] So let's answer the question: Is

[00:28] out there secretly hiding?

[00:30] And can we find it?

[00:31] The search begins.

[00:32] And we're starting in...

[00:34] Lima Ohio.

[00:36] I've never even heard of this place.

[00:38] Kewpee's been around since 1923.

[00:39] These guys are OG's!!

[00:40] And it's the third oldest fast food

[00:43] But they've been around this long,

[00:44] so there's got to be a reason

[00:46] They once had 400 locations,

[00:49] Fun fact: the Wendy's founder

[00:52] and supposedly that inspired Wendy's.

[00:54] they do play a big role

[00:57] Also, look at this line!

[00:58] It's literally wrapping around the block,

[01:01] So we went in to order,

[01:04] You kind of feel at home with

[01:07] all the babies in the corner.

[01:09] I can't compare the inside of this

[01:13] It's almost like AI-generated.

[01:15] But anyway,

[01:17] fish sandwich, and fries,

[01:18] and it came out in five minutes

[01:22] So far,

[01:23] we're meeting the expectation

[01:25] but we're starting with the

[01:29] First of all, no toast on the bun.

[01:31] I've actually never been to a fast

[01:33] Toasting hasn't made its

[01:35] Cheers.

[01:38] This could be so good!

[01:39] I was coming here really

[01:42] and I am: shocked at how little

[01:45] I taste nothing.

[01:46] The texture is nice, though.

[01:47] I like the texture of the bun.

[01:48] The fish is moist, but there's no salt.

[01:50] There's no seasoning.

[01:52] I might as well just eat a

[01:54] That's not the end.

[01:56] Let's try the fries.

[01:57] These, on the other hand,

[01:59] This is like an OG McDonald's fry.

[02:01] The texture is perfect.

[02:03] Fluffy on the inside,

[02:05] They could possibly add

[02:06] but I'm not going to deduct points.

[02:08] This is a really good

[02:10] Great work, great work.

[02:11] But the most important

[02:13] This is the second oldest fast food

[02:17] second only to White Castle.

[02:19] Hamburgers must be good.

[02:20] Traditional toppings.

[02:21] I got olives and banana peppers

[02:23] tend to order it that way here.

[02:29] It's not bad if your standard

[02:33] I'm sorry, to me,

[02:35] and I don't mean standard

[02:37] I mean standard in the

[02:39] There's not much Maillard on the meat.

[02:41] It could use more salt,

[02:43] so the salt levels are

[02:45] I don't know.

[02:46] There's like so little to

[02:48] It's definitely not going

[02:50] or my top 20, or my top 30.

[02:52] But it's not a horrible burger.

[02:53] we came all the way out here

[02:56] line up with the big dogs.

[02:57] No.

[02:59] Whataburger.

[03:00] In fact,

[03:02] This is better than Whataburger.

[03:04] You might think this place is named "Eat"

[03:07] has a giant sign that says "EAT."

[03:09] That is just what you do there.

[03:11] This is Happy Dayz.

[03:12] They're known for the iconic

[03:14] we will eat that at the end.

[03:16] I couldn't really compare it to any

[03:19] the closest comparison is Jack

[03:22] assortment of menu items.

[03:23] It took roughly 10 minutes to come out,

[03:26] Neither here nor there on speed.

[03:27] But first,

[03:30] I love a good patty melt.

[03:31] I have a recipe for a patty melt in

[03:34] by the way, links in the description.

[03:38] This was not bad;

[03:38] it was really close to being good.

[03:41] guys: there's no f***ing

[03:44] None.

[03:44] What the f*** is going on!?!

[03:46] Everything about this was proper, though,

[03:49] And I know you're thinking like, "Josh,

[03:51] give it a break." It's the one thing that

[03:54] You lose out on half the experience.

[03:56] We got the fries next.

[03:57] These look promising.

[03:59] I thought the fries at Kewpee were better.

[04:01] More crispy, better seasoned.

[04:03] I mean,

[04:03] they're not incredible

[04:05] They're mid.

[04:06] Fritter next.

[04:09] Yes, those are good.

[04:10] This reminds me of the coconut

[04:14] but like an American fried corn version.

[04:17] Almost like McDonald's

[04:19] seasoned with a little bit of salt,

[04:21] But it's a salty-sweet contrast,

[04:24] custardy,

[04:25] creamy sweet corn filling

[04:27] This is a banger hidden gem!

[04:29] Here it is: the pork tenderloin sandwich.

[04:31] And you might be thinking,

[04:32] "Is that the sole of my granddad's

[04:35] that is a flattened-out pork

[04:38] breaded, fried,

[04:39] Here we go...

[04:40] That's ground meat.

[04:41] That is not actually pork tenderloin.

[04:43] The seasoning is not bad.

[04:44] I like this more than the

[04:46] I can say that it could

[04:48] It could just use flavor in general.

[04:50] I don't taste pork at all.

[04:51] That said, kind of into it.

[04:53] I feel like I would eat this and be happy,

[04:56] be blown away by it.

[04:57] I think this is pretty up there for the

[05:01] This feels like really low-quality food,

[05:03] Somehow feels lower quality than, like,

[05:06] I almost want to rate this...

[05:07] it's...

[05:09] We have a distinct goal here.

[05:10] I want to find the hidden gems,

[05:12] and I want to find the people that

[05:15] Can this place compete with the big dogs?

[05:17] This is not a hidden gem.

[05:18] But I know they're out there and

[05:22] So, we move on.

[05:23] So we say goodbye to Ohio

[05:26] Texas,

[05:27] where we're joined on our

[05:30] Chef Christian...

[05:31] We're at Top Notch.

[05:32] I've always wanted to go here.

[05:33] It's considered an Austin classic.

[05:35] The one interesting thing

[05:37] supposedly,

[05:38] they're doing actual

[05:40] which is really unique.

[05:41] There's only one location.

[05:43] "Can I get just two cheeseburgers

[05:45] and then just one order of fries,

[05:48] However,

[05:49] I can't resist getting a good

[05:51] platter while we're here.

[05:52] Burgers ended up taking

[05:54] and the seafood platter, another seven.

[05:56] Honestly, for seafood made to order,

[05:58] And that clocked in to a total of $30.06,

[06:01] which makes it middle-of-the-pack

[06:04] Not bad.

[06:05] Cheers.

[06:06] These taste like what McDonald's

[06:09] So crisp!

[06:10] Crazy to see such a small fast

[06:13] to me,

[06:16] The burger, on the other hand,

[06:19] First of all, this burger is cold,

[06:21] Cheers!

[06:22] Cheers!

[06:23] Flavor-wise, it's actually pretty good.

[06:24] Yeah.

[06:25] This is, like,

[06:29] Flavor's outstanding!

[06:29] It tastes great, like,

[06:32] This is like an old diner burger.

[06:33] There's not a lot of fat in it.

[06:35] There's not, like,

[06:36] rich meat.

[06:39] I'm glad we didn't get

[06:40] Like, this is simple.

[06:42] Unfortunately,

[06:44] but the flavor of the meat is there.

[06:45] For a cold burger, I mean,

[06:47] I'm having a fun time.

[06:49] So, we have the fried seafood platter.

[06:51] Comes with fried shrimp, fried fish,

[06:53] coleslaw.

[06:54] Cheers.

[06:57] Fried fish is banging!

[06:59] Oh my god, it's seasoned so nicely,

[07:01] You know, I actually love this.

[07:03] In comparison to Long John Silver's,

[07:05] I don't think that it's, honestly,

[07:07] I think it is good, though.

[07:09] but I would come back

[07:11] I don't know that I would

[07:13] If I was going to compare

[07:14] because that's really what

[07:16] Burger King is doing char-grilled burgers,

[07:19] And they come cold, just like theirs.

[07:21] These actually tasted of charcoal because,

[07:23] They're fucking using charcoal.

[07:24] So, they're beating the big dog.

[07:27] We're at Buddy's.

[07:29] They're actually attempting

[07:31] The question is: do

[07:33] I do like this "Tossed Season Fries".

[07:34] Wait, why is it "season"?

[07:35] Wouldn't it be "seasoned"?

[07:37] I gotta say,

[07:39] There's only four items.

[07:40] It's giving In-N-Out vibes.

[07:42] Can we get two Double

[07:44] the number three?

[07:47] All right, your total will be $30.04.

[07:50] Thank you.

[07:51] Well, she apologized for the wait,

[07:53] I want to be clear: we did wait 15

[07:57] And how many cars were ahead of us?

[07:58] Awesome.

[07:59] That was a 30-minute

[08:02] Convenience?

[08:03] Speed?

[08:05] Affordability?

[08:06] $30 for two meals.

[08:07] I'm gonna say it's on the high end.

[08:10] Cheers!

[08:11] Cheers!

[08:12] I like that.

[08:14] Very good fry.

[08:15] I feel like this is what Five Guys

[08:17] Oh, Five Guys fries...

[08:18] Bottom of the barrel.

[08:19] These are phenomenal.

[08:20] the seasoning's nice.

[08:21] It's got a little spice, it's got,

[08:24] And the salt levels are really nice.

[08:27] We have a good start.

[08:28] But let's see how they

[08:30] Mine's just pretty seasoned.

[08:31] They could have been.

[08:33] Mine is pretty seasoned.

[08:34] There's zero

[08:35] f*cking salt on mine.

[08:36] Just...

[08:37] Take a nibble of mine...

[08:38] Marginally better.

[08:40] I'm so annoyed looking at this burger.

[08:42] I was like, "This has gotta be good."

[08:43] I hate to say it, like,

[08:46] It was a huge letdown in the burger,

[08:49] They have four menu items, and guess what?

[08:51] They're all the same thing

[08:53] so really, they have one menu item,

[08:56] Something like this that wants

[08:58] like, a Shake Shack...

[09:00] There's a lot of things

[09:02] I think that the potential is there.

[09:04] Had they seasoned the burger properly,

[09:07] not so dry in the patty,

[09:08] I think that I would

[09:10] I don't think it's that

[09:12] And so when I have one that's

[09:14] like,

[09:15] emphasizing how it's

[09:16] my expectations are high,

[09:19] So we move on.

[09:20] I've always wanted to come here.

[09:21] It is Sandy's.

[09:22] This is an Austin classic,

[09:25] because many Austinites

[09:27] Most people in the US

[09:29] As far as I know,

[09:31] Aesthetically, when you look at it,

[09:33] "This is an old-school establishment."

[09:34] Sandy's is exactly how fast food worked

[09:39] a tiny interior kitchen, a short menu.

[09:41] This is food designed for speed.

[09:43] You know,

[09:46] Now, while they did have a drive-thru,

[09:48] the order window looked too

[09:50] It took around five

[09:52] and it came out to $22.28.

[09:54] All great markers of a

[09:56] Could this be the hidden gem

[09:59] Starting with our fries.

[10:01] It's like an average fast food fry.

[10:02] A little dry.

[10:03] a little floury.

[10:05] It's not great;

[10:07] Hopefully the hamburger's better.

[10:08] I can see the thickness,

[10:11] I'm excited for this burger!

[10:12] These are big—way bigger than I thought.

[10:14] And this is the cheapest one.

[10:16] It almost feels like

[10:18] where after they take a bite,

[10:21] Supposedly,

[10:23] This is truly...

[10:25] so far away.

[10:26] It's not even in the top 10.

[10:27] Is it a bad burger?

[10:28] Is it a good burger?

[10:31] No.

[10:32] I taste nothing.

[10:33] It resembles a steamed burger.

[10:35] There is no Maillard.

[10:36] No Maillard.

[10:37] The only umami you get in

[10:39] Maybe I overhyped it, but...

[10:41] But that's what this video is all about.

[10:42] That's why we're going to unknown places.

[10:44] Are they as good as people say they are?

[10:45] Or is it just because of

[10:49] If I'm being real, this is a very,

[10:51] very, very average burger.

[10:53] Thanks!

[10:56] It is El Tacorrido.

[10:58] even though that's technically

[11:00] because it was just what everybody

[11:02] By everybody, they were all white people.

[11:04] This place is special to me, though.

[11:05] I used to come here almost every morning.

[11:07] If I was running the morning shift at

[11:10] I always came here first.

[11:11] I haven't been here in a very,

[11:14] I think it's sleeper;

[11:16] Shall we dive in?

[11:16] Yeah, let's do a pasty.

[11:17] Cheers.

[11:19] My one complaint, though,

[11:22] It's not sliced;

[11:23] Maybe the chicken will redeem it for me.

[11:26] Those are good, man!

[11:27] It's probably the best chicken

[11:29] Those are seasoned...

[11:30] They're fatty;

[11:31] A lot of chicken tacos are dry,

[11:33] Now let's try the quesadilla.

[11:36] Whoa.

[11:37] Banger!

[11:38] Compared to Taco Bell—slaughtered them.

[11:40] Not even in the same playing field.

[11:42] These are more comparable to, like,

[11:44] We got 'em in four minutes

[11:46] You're eating this first thing

[11:48] you got enough to pass lunch.

[11:49] Now that we've finally

[11:51] the question is: this is the OG,

[11:54] Should they be a big dog?

[11:56] I think yes,

[11:58] Although, if they became a big dog,

[11:59] would they be able to

[12:01] I mean,

[12:02] they're handling this with two

[12:05] Imagine scaling that up.

[12:06] I think they would kill it.

[12:07] This is a banger of an unknown spot.

[12:08] But we're not stopping here,

[12:11] Next, we're heading to Los Angeles.

[12:13] McDonald's got its start here before

[12:17] But are there any upstarts

[12:20] waiting to break out?

[12:21] To help me answer that question,

[12:25] Not just a comedian,

[12:27] He has a good palate and he

[12:30] tasting voice of the people.

[12:31] Okay, so we're at Brolly Hut.

[12:34] Well, they got umbrellas everywhere.

[12:35] There are sconces or umbrellas.

[12:37] The whole thing's shaped like an umbrella.

[12:38] It's a UK term for an umbrella—I'm

[12:41] no idea why they did that,

[12:42] but obviously did not help them

[12:46] The outside is rough,

[12:47] but I'm not going to

[12:49] because as soon as I walked in,

[12:51] Nice little clean line,

[12:53] I was feeling good.

[12:55] They have tons of options.

[12:56] They even have breakfast, hash browns.

[12:58] They have a real grill.

[13:00] After a 20-minute wait,

[13:01] we ended up paying $49.45 for two

[13:05] It's also Ice Cube's favorite

[13:08] supposedly.

[13:09] So this is their most popular

[13:13] I was expecting, like,

[13:16] but the thing is,

[13:17] sliced pastrami inside of a

[13:20] Would not have this kind of motion to it.

[13:22] Doctors be like, "Go ahead and cough."

[13:24] Why the f*** is there chili in this?

[13:26] I don't know, but I don't hate it.

[13:27] I gotta be honest, it's not bad.

[13:29] All I'm tasting is chili and cheese.

[13:31] This is like 50% chili, 50% pastrami.

[13:34] Like, I kind of like it.

[13:36] Sh*t's good.

[13:36] If you like, like,

[13:39] this is basically that,

[13:41] Okay, so we have the steak sandwich.

[13:43] And this was something that's

[13:46] that is genuinely so cooked,

[13:48] its entire lineage can feel the pain.

[13:50] This is beyond well done.

[13:51] This is "Congratulations".

[13:53] Cheers.

[13:55] This is a beef jerky sandwich.

[13:56] Sorry, I almost suffocated to death.

[13:59] Mother of God!

[14:00] doesn't taste bad, though.

[14:01] It doesn't.

[14:02] As tough as the steak is,

[14:04] It's seasoned really nicely with salt.

[14:07] quarter-pound of lettuce on

[14:09] If there was an image in

[14:12] it would be an image of this sandwich.

[14:14] You're not getting anything that special.

[14:15] I wouldn't eat it again,

[14:17] I'm coming back.

[14:18] I'm gonna be at Brolly Hut every

[14:21] day.

[14:22] You're a Brolly Head?

[14:22] I'm a Brolly Head.

[14:23] Wait, how are the fries?

[14:24] Oh, my bad.

[14:26] I could use some salt on this.

[14:27] It's like raw potato.

[14:28] I'm gonna be the a**hole in this video.

[14:29] This could be good,

[14:32] salt, texture, there's no crunch.

[14:34] I'm here to show you all that.

[14:36] As much as Josh might complain,

[14:38] That's how you know he's

[14:42] All right.

[14:43] Didn't hate it.

[14:44] Moving on.

[14:45] We are at an unlikely find because it

[14:49] we have this Storm Burger.

[14:51] I think they only have one place.

[14:53] I believe it's only one.

[14:54] They want to be one of the big dogs.

[14:55] It's got a great Maillard;

[14:56] it's got a great toast.

[14:58] I'm not going to lie.

[15:00] But there's only one way to find out.

[15:05] I don't even care what Josh says.

[15:07] It's really good.

[15:08] If I were to compare this to In-N-Out,

[15:09] That bun, bro.

[15:10] I mean, from the sauce,

[15:12] The beef has a great texture.

[15:13] If I wanted to be a real a**hole,

[15:16] I would prefer no lettuce on it,

[15:17] because I think lettuce

[15:19] And I want to taste more

[15:21] Maillard-seared beef.

[15:22] I eat everything here because it

[15:25] It's a banger.

[15:26] Give them a rip.

[15:27] I really don't want to

[15:30] These are peak fry—peak!

[15:31] There's almost like a little

[15:33] I normally don't love seasoned fries,

[15:34] because it feels like

[15:36] The potato itself isn't crispy;

[15:37] it's just the crust, right?

[15:38] But this—this is both.

[15:39] Like, the crunch is insane.

[15:41] They're seasoned perfectly with salt.

[15:43] We're not doing ratings,

[15:45] I'd give them like a 9.5.

[15:46] And let me say this.

[15:47] If you don't know me, I know,

[15:49] I look like this because I'm

[15:52] "I don't want to eat it." That's me.

[15:55] Then...

[15:57] It wasn't on the list,

[15:58] but I'm glad we went here because

[16:00] a top dog if you're watching.

[16:02] Moving on.

[16:03] We are at Jim Dandy,

[16:07] "We have to go here."

[16:08] And I thought, "Okay,

[16:10] right?" There was one once.

[16:12] They were booming.

[16:14] They were selling chicken;

[16:15] it was obviously a great operation.

[16:16] And then I don't know

[16:18] but they stopped.

[16:19] And then, yeah,

[16:20] That means that there's still a

[16:24] And I want to know why.

[16:25] Let me describe the interior for you.

[16:26] You know how when you go to a bank,

[16:27] they're worried about

[16:29] so sometimes they'll count that money

[16:32] out into a nice little container?

[16:33] Banker opens the door, puts the money in,

[16:36] you get the money.

[16:37] They want this chicken.

[16:39] They do.

[16:39] It must be really good then.

[16:41] I'm telling you, it is.

[16:43] That's how f*cking good this chicken is.

[16:44] All in all,

[16:45] it took about eight

[16:46] And for the experience we had,

[16:49] And I want to clarify: we got a

[16:52] a full thing of French fries,

[16:54] That comes in at $15...

[16:55] In L.A.!

[16:56] Maybe that's why they're suffering.

[16:58] They're charging reasonable prices.

[16:59] They're not greedy enough.

[17:00] I'm going to go for a fry first.

[17:02] High school cafeteria fry.

[17:03] Chicken?

[17:04] That sh*t is so hot.

[17:05] Cheers.

[17:07] Like they just fried this.

[17:08] Not as greasy as I thought.

[17:09] Wait, this is actually really good.

[17:10] Because if I were to

[17:13] right?

[17:15] They are f*cking them.

[17:16] They're stomping them.

[17:17] The salt level: absolutely

[17:19] like, to the limit.

[17:20] But from a spice standpoint,

[17:23] It's got a little bit of heat to it.

[17:25] I would like maybe a

[17:27] The flavor is delicious.

[17:28] The best part is the chicken is not

[17:31] This is a beautiful piece of chicken.

[17:33] As someone who is on

[17:35] like, culinary knowledge and experience,

[17:38] It's actually sad that

[17:41] If they took this concept and put

[17:44] I think they would kill if

[17:47] This is like homestyle fried chicken.

[17:48] I mean,

[17:50] and this kind of reminds me of hers.

[17:51] We're going to try a

[17:53] I feel like this is either going

[17:55] so I'm just going to go for it.

[17:57] That's actually insane.

[17:58] Jesus.

[17:59] Come take my left foot because

[18:01] Unbelievably crispy on the outside, super,

[18:05] And it just, like, melts.

[18:06] It's kind of like a cake donut, but way,

[18:09] way, way crispier.

[18:11] I have gone to premier coffee

[18:14] named—that sell donuts.

[18:16] None of them as good as this right here.

[18:17] I ate the whole thing.

[18:19] This is so awesome.

[18:20] up next is an unknown spot that

[18:24] influence on fast food today.

[18:26] Glen Bell started El Taco

[18:29] kickstart the Taco Bell empire.

[18:31] This location before us

[18:35] Is it better than Taco Bell,

[18:36] or is there a reason it

[18:39] We have these incredibly

[18:43] It's not bad, but it's not good.

[18:45] This is like the soup

[18:47] though.

[18:48] This would be good if

[18:49] like,

[18:50] cooked and had all

[18:51] This just tastes like canned pureed beans.

[18:52] I know I'm eating,

[18:55] So the original Taco

[18:58] but this could be the closest version

[19:02] It looks like Taco Bell.

[19:04] Yeah, it really does.

[19:04] How do you feel about Taco Bell?

[19:06] I think they've done a great job

[19:09] No, I mean, I love Taco Bell.

[19:11] I eat it all the time.

[19:12] I put it down.

[19:13] See how they live up to it.

[19:15] Kind of same as the burrito.

[19:16] It's like,

[19:18] You have COVID.

[19:19] I was going to say, maybe I have COVID.

[19:21] That is ass.

[19:22] Like, the seasoning is not bad,

[19:24] All I taste is cold cheese and lettuce.

[19:26] I can barely taste the meat.

[19:27] The crunchy taco shell is really crunchy.

[19:29] The crunch is surprisingly good on it.

[19:31] It makes me want to keep eating it.

[19:33] "Maybe the next bite

[19:35] But then you take that next bite and, ooh,

[19:37] And then you keep chewing and you're like,

[19:39] Until it's gone and you

[19:41] and you're sitting on the couch sweating.

[19:43] And that is how Josh got fat.

[19:48] The last thing is their cinnamon dessert.

[19:50] Cinnamon—this is about 100 times

[19:53] Taco Bell.

[19:54] Whatever that bull you're doing

[19:56] knock it off.

[19:58] Now I feel like I'm seeing the heart

[20:00] of Taco Bell and what

[20:02] with something exciting at the end.

[20:05] We are at what could have been the

[20:08] world—maybe even put them out of business.

[20:11] it's a sad story.

[20:12] They were up to 300 locations.

[20:13] They were skyrocketing.

[20:14] The food's doing well.

[20:15] People are loving it.

[20:16] But due to bad management, bankruptcy,

[20:18] they were reduced down to only two...

[20:21] The name?

[20:23] The inside of this restaurant is

[20:26] surprisingly clean for fast food.

[20:28] The service was great.

[20:29] The food came out in under five minutes.

[20:31] I mean,

[20:33] The branding looks good.

[20:35] The fries look good.

[20:37] I mean, I'm kind of sad for them.

[20:38] So let's see if the redemption is here.

[20:42] Seasoned to the bone.

[20:43] The crust is like...

[20:44] I don't know how they're doing this.

[20:46] This reminds me of Willie Mae's.

[20:48] We went there and they

[20:50] This is better than Willie Mae's!

[20:51] This is a fast food restaurant

[20:53] in my opinion,

[20:54] what's supposed to be one of the best

[20:57] I mean, this is bananas.

[20:58] Yeah, that's how good it is.

[20:58] That's all I can say is, "Yeah!"

[21:00] You couldn't live in LA between the '70s

[21:03] It's sad that this is

[21:05] I've lived in LA my whole life.

[21:07] I'm ashamed to say I've

[21:09] Mom, dad...

[21:11] God, the fries are great.

[21:12] The fries are perfectly salted,

[21:15] This is one of the best fast food

[21:19] And if I got this in a nice

[21:22] I would be happy.

[21:24] put it on a nice plate

[21:26] charge me 40 bucks for this,

[21:28] this is f---ing good."

[21:29] This was $15.

[21:30] Come on down to Pioneer Chicken!

[21:32] Pioneer Chicken, kick it into high gear.

[21:34] This is your chance to take it back.

[21:36] Take back the win!

[21:37] Kill KFC, please!

[21:38] We need good fast food restaurants.

[21:41] Let me tell you right now,

[21:42] the Midwest brain will not

[21:44] Shout out to all my people in the Midwest!

[21:45] If they put one of these in your city,

[21:47] I promise you: the diabetes

[21:49] And that's what this video is all about.

[21:51] We went to unknown fast food restaurants.

[21:53] The whole point was to figure out: do

[21:56] or are there little guys out

[21:59] And there are.

[22:00] The reality is you just got

[22:02] and they're probably everywhere.

[22:03] And I'm sure there are others

[22:05] So that being said, love you.

[22:06] Bye!