Sebak: THIS IS A PROGRAM ABOUT GOING OUT FOR BREAKFAST AND SOME OF THE PEOPLE WHO DO THAT.

I THINK BREAKFAST IS THE BEST MEAL, YOU KNOW?

IT'S YOUR FIRST CHANCE TO CELEBRATE ANOTHER DAY.

I'M HERE.

I WOKE UP.

I'M HUNGRY.

IT'S AN IMPORTANT PART OF THE DAY, EVEN IF YOU WAKE UP LATE.

I LOVE TO EAT BREAKFAST.

OF COURSE, IT'S THE MOST IMPORTANT MEAL OF THE DAY.

IT JUST GETS YOUR MOTOR RUNNING.

I ALWAYS TRY TO GET A LITTLE SOMETHING IN MY GULLET BEFORE THE DAY GETS GOING.

IT GETS THE MIND A-MOVING AND MOTIVATING, SO, YEAH, IT IS THE MOST IMPORTANT MEAL OF THE DAY.

Liz: YOU KNOW, IT'S WHAT PEOPLE NEED IN THE MORNING.

THEY GET REALLY CRABBY IF THEY DON'T HAVE IT.

Sebak: AND NOT LONG AGO, WE MADE A PROGRAM CALLED "BREAKFAST SPECIAL."

WE VISITED SEVERAL PLACES ACROSS AMERICA WHERE YOU CAN GET A MEMORABLE MORNING MEAL.

WE'RE GOING AGAIN.

Chris: BREAKFAST.

YOU COME DOWN, YOU'RE HUNGRY.

YOU WANT TO EAT AS SOON AS POSSIBLE.

Lottis: IT IS THE BEST MEAL OF THE DAY, AND IT SHOULD NEVER BE EATEN BEFORE 10:00 IN THE MORNING.

THE BEST BACON.

WE GOT A SPAM LOCO.

SPAM LOCO, CORNED BEEF LOCO.

I LIKE TO HAVE SOME WAFFLES AND PANCAKES, BUT I'M SUPPOSED TO BE CAREFUL.

OH, I GOT OATMEAL.

Beverly: EVER SINCE WE MET, I'VE BEEN EATING BREAKFAST PRETTY MUCH EVERY DAY.

I DO LIKE STEAK AND EGGS.

IF YOU DON'T EAT BREAKFAST, YOU HAVE A PROBLEM.

YEAH, YOU AIN'T GONNA MAKE IT THROUGH THE DAY, HARDLY.

YOU CAN'T MAKE A GOOD DAY WITHOUT A GOOD BREAKFAST.

Sebak: THE TITLE OF THIS PROGRAM IS "BREAKFAST SPECIAL 2 -- REVENGE OF THE OMELETS."

IT'S A GIMMICK.

WE DON'T CONCENTRATE ON OMELETS, ALTHOUGH THEY GET MENTIONED A LOT.

WE JUST WANTED A GOOFY TITLE, AND WHO DOESN'T APPRECIATE THE POWER OF OMELETS?

HAVE YOU SEEN OUR OMELETS?

THEY'RE HUGE!

Sebak: SO WE'RE NOT CLAIMING TO HAVE FOUND THE BEST, JUST SOME REALLY GOOD PLACES, HOPING TO CONVINCE YOU TO GO OUT FOR BREAKFAST TOMORROW MORNING.

I EAT BREAKFAST OUT EVERY DAY.

IT'S THE BEST MEAL OF THE DAY.

IT'S MY NUMBER-ONE MEAL.

Cunningham: "BREAKFAST SPECIAL 2 -- REVENGE OF THE OMELETS" WAS MADE POSSIBLE BY THE CORPORATION FOR PUBLIC BROADCASTING AND BY CONTRIBUTIONS TO YOUR PBS STATION FROM VIEWERS LIKE YOU.

THANK YOU!

Sebak: OKAY, SEVERAL YEARS AGO, WE ALSO MADE A TV SHOW CALLED "A HOT DOG PROGRAM," AND WE SPENT A DAY WITH GARY ZEMOLA, THE SUPER DUPER WEENIE MAN, AT HIS TRUCK IN FAIRFIELD, CONNECTICUT.

SINCE THEN, GARY HAS OPENED A SMALL RESTAURANT, AND HE MAKES HOT DOGS AND HAMBURGERS NOW.

WE ASKED HIM TO SUGGEST A BREAKFAST SPOT, AND HE RECOMMENDED A DINER IN NEARBY NORWALK.

HELLO, SIR.

HOW YOU DOING THIS MORNING?

GOOD, GOOD.

HOW ARE YOU?

OKAY.

AH, THANKS, MAN.

TO ME, IT'S ALWAYS LIKE A SIGNAL OF LIKE, "AH!

THERE'S GONNA BE COMFORT FOOD IN THERE."

Sallie: THIS IS THE DINER.

IT'S CALLED THE POST ROAD DINER, BUT IF YOU SAY YOU'RE GONNA GO TO HE DINER" IN NORWALK, IT'S -- EVERYBODY MEANS THE POST ROAD DINER.

[ European accent ] IT HAS A SPECIAL NAME.

IT'S CALLED PRD'S.

FROM THE FIRST LETTERS FROM POST ROAD DINER.

"P," "R," POST ROAD DINER.

Teddy: EVERYBODY CALLS IT THE POST ROAD.

THE ADDRESS IS CONNECTICUT AVENUE IN THIS LOCATION, BUT STILL, YOU KNOW, PEOPLE SAY "POST ROAD."

IT'S MUCH EASIER.

Rob: WELL, IT WAS THE ORIGINAL HIGHWAY, I BELIEVE, FROM BOSTON... ...TO NEW YORK.

TO NEW YORK.

AND THEN SOUTH.

US 1.

THE DINER ORIGINALLY IS A PARAMOUNT, AND IT WAS BUILT SOMEWHERE IN THE LATE '40s, LIKE '48.

WE WERE ABLE TO TELL BY THE WAY THE STRUCTURE AND THE DESIGN OF THE DINER.

Sebak: THIS GUY, TEDDY GIAPOUTZIS, HAS OWNED AND RUN THE PRD SINCE 1996.

HE REHABBED AND REBUILT AND REVITALIZED THE PLACE INSIDE AND OUT.

THE GENTLEMAN THAT HAD THE DINER BEFORE ME ASKED ME IF I WANTED TO BUY IT, AND I DIDN'T WANT A 24-HOUR BUSINESS BECAUSE IT'S A LOT OF HOURS, BUT THEN I DECIDED TO DO IT, AND IT'S BEEN A FUN EXPERIENCE EVER SINCE THEN.

OH, WE GO TO CHURCH, WE GO TO THE DINER.

YEAH.

THAT'S -- IT'S A ONE-TWO PUNCH -- CHURCH, DINER.

AND, UH, WORKS FOR US.

MY FATHER LOVES THE SAUSAGE HERE.

HE LOVES THE SAUSAGE.

AND IF YOU SIT AT THE COUNTER, YOU GET TO MEET REALLY INTERESTING PEOPLE.

I LOVE THAT PART.

Rob: OH, YEAH.

SHE'S GREGARIOUS.

SO SHE... LOOK AT WHERE SHE IS.

SHE CAN TALK TO EVERYONE.

YOU KNOW, IT'S WONDERFUL.

I DON'T KNOW THEM, BUT I GOT THE SAUSAGE, TOO.

SERIOUSLY.

IT'S THAT GOOD.

IT REALLY IS.

SAME THING HE GOT.

SPICY ITALIAN SAUSAGE IS EXCELLENT HERE.

WE HAVE ALL KINDS OF UNUSUAL THINGS IN THE MENU.

THE BREAKFAST SPECIALS IS FULL OF SURPRISES.

THIS IS THE SAMPLER.

BACON.

Mark: I LIKE SCRAMBLED EGGS SOFT.

YOU KNOW, THAT'S A THING THAT I HAVE SO, IT'S THE LITTLE GLISTENING.

SO INSTEAD OF DRY -- SOME PEOPLE LIKE THEM REALLY WELL DONE.

I LIKE THE SHEEN ON THEM.

I DO ALWAYS THE HAM-AND-CHEESE OMELET.

YEP.

ALWAYS, ALWAYS.

AND HE ALWAYS GETS THE EGGS BENEDICT.

THAT'S MY FAVORITE.

I'VE BEEN ADDICTED TO IT, LITERALLY, SINCE I'VE BEEN HERE IN THE STATES.

I LOVE THEM.

Teddy: ONE OF OUR FAMOUS THINGS -- IS MY MOTHER'S RECIPE -- IS THE FRENCH TOAST THAT WE MAKE.

Gary: I SEE ALMOND-CRUSTED FRENCH TOAST.

NOW TO ME, THAT SOUNDS FANTASTIC.

FIRST OF ALL, I LOVE ALMONDS.

ANYTHING CRUNCHY.

ESPECIALLY ON FRENCH TOAST, IF IT'S CRUNCHY, THAT SOUNDS WONDERFUL.

PEOPLE LOVE THE OMELETS HERE.

WE HAVE, REALLY...INVENTIONS.

THEY'VE BEEN OUR OWN OMELETS.

Teddy: YEARS AGO, THE MENU AT THE DINER WAS A WESTERN OMELET, A FARMER'S OMELET, AND A VEGETABLE OMELET.

TODAY, WE HAVE ABOUT 28 DIFFERENT OMELETS.

I LIKE THE SAUSAGE DELUXE OMELET.

IT'S ON THE SPECIAL.

IT'S ALL DIFFERENT KINDS OF SAUSAGE IN IT AND ONIONS AND CHEESE.

Gary: FRENCH TOAST.

I MEAN, IT -- IT'S, LIKE, CUSTARDY AND HOT.

IT'S LIKE BREAD PUDDING, BUT IT'S FOR [Laughing] BREAKFAST.

THESE GUYS IN THE KITCHEN ARE REMARKABLE.

I MEAN, WHEN I HEAR THEM, THEY TAKE THE TICKET AND THEY START YELLING THE ORDER TO THE PERSON NEXT TO THEM.

...MEDIUM RARE.

[ INDISTINCT CONVERSATION ] Rita: IT'S TEAMWORK.

WE LOOK AT EACH OTHER, AND WE KNOW WHAT HAS TO BE DONE.

Miriam: WE USED TO COME HERE WHEN WE WERE KIDS.

HIS FAVORITE PLACE TO EAT FOR BREAKFAST.

Teddy: PEOPLE COME BACK WITH THEIR KIDS AND SAY, "I USED TO COME HERE WITH MY FATHER.

"I USED TO COME HERE WITH MY PARENTS.

AND THAT'S GOOD.

LIKE, "EVERY SATURDAY OR EVERY SUNDAY, WE USED TO COME HERE FOR BREAKFAST."

I HAD CHEESE SANDWICH AND FRENCH FRIES.

Sebak: THAT'S NOT REALLY BREAKFAST-Y, IS IT?

NO, BUT IT'S GOOD.

Sebak: YOU HAD PANCAKES.

YES.

PANCAKES.

AND EGGS.

AND BACON.

AND SAUSAGE.

AND HAM.

Sebak: THAT'S A BIG BREAKFAST.

YES.

I WAS HUNGRY.

THE KIDS KNOW IT.

WE TAKE CARE OF THE KIDS, AND THOSE KIDS, THEY KEEP ON COMING BACK, AND IT'S JUST SO MUCH FUN.

I WON'T FINISH IT MAYBE, BUT I'LL TRY.

SERIOUSLY.

THIS DINER'S THE BEST.

AND I HAVE A COUPLE, I HAVE FOUR OR FIVE THAT I PASS ON THE WAY HERE.

AND THIS IS THE ONE I GO TO.

Gary: IT ALWAYS TASTES BETTER WHEN SOMEBODY ELSE MAKES IT.

I DON'T KNOW WHY THAT IS, BUT...SO DEFINITELY A DINER, IT ALWAYS TASTES BETTER.

Rita: YOU ARE AT HOME EVEN IF YOU ARE NOT AT HOME.

THAT'S THE BEST THING.

Teddy: THERE'S NO RULES.

WHATEVER THE CUSTOMER WANTS.

BECAUSE THEY WANT TO BE HAPPY.

AND IF YOU HAVE A NICE, HAPPY BREAKFAST, THEN YOUR DAY'S GONNA BE BETTER.

Sebak: YOU KNOW IT.

BREAKFAST DOES SET A TONE FOR THE DAY.

AND IF YOU'RE OUT AND ABOUT, YOU MAY START THINKING ABOUT WHERE YOU'LL GO TOMORROW MORNING.

IF YOU'RE IN RALEIGH, NORTH CAROLINA, YOU MAY WANT TO FIND THE PART OF DOWNTOWN THAT'S CALLED THE CITY MARKET.

AND IT'S HERE THAT YOU WILL WANT TO LOOK FOR A PLACE CALLED BIG ED'S.

Sam: WE'RE KIND OF, I FEEL, LIKE THE ANCHOR OF THE CITY MARKET.

WE JUST DO BREAKFAST AND LUNCH, BUT I FEEL LIKE WE'RE THE ANCHOR BECAUSE WE STILL FOCUS ON THOSE TRADITIONAL THINGS THAT WERE DONE HERE IN THE PAST.

Sebak: BIG ED MOVED HIS RESTAURANT -- AND REPUTATION -- HERE IN 1989, BUT HE'S RETIRED NOW.

UP FRONT, THERE'S STILL A PICTURE OF HIM WITH THE LATE NORTH CAROLINA SENATOR JESSE HELMS.

ED IS IN FLORIDA, SO THEY SAY.

HE GETS AROUND.

YOU KNOW, NORMALLY, WHAT DO THEY CALL THEM?

"SNOWBIRDS," NOW?

Sebak: SINCE 2005, BIG ED'S HAS BEEN OWNED AND RUN BY TWO GENTLEMEN -- CLAY CULPEPPER... BEFORE I GOT IN THE BREAKFAST BUSINESS, I NEVER HAD TIME TO EAT IT.

Sebak: ...AND SAM HOBGOOD.

Sam: I'M A BIG BREAKFAST GUY.

I MEAN, THAT'S THE WAY I START MY DAY.

IT MAKES ME FEEL GOOD TO BE ABLE TO COME IN HERE ON A MORNING BASIS AND GET SLICED TOMATOES AND GRITS AND EGGS COOKED ANY WAY I WANT THEM.

Lenett: WE OPEN UP AT 7:00, BUT IF YOU GET HERE LIKE AT 6:05 WHEN WE WALK IN, AND WE GOT COFFEE READY, WE'LL GIVE YOU COFFEE THEN.

AND THEN WE GET WOUND UP MOST OF THE TIME, DURING THE WEEK FOR BREAKFAST, AROUND 8:00, BUT SATURDAY, YOU HAVE TO COME WITH YOUR GUNS BECAUSE IT'S -- IT'S AN ALL-DAY EVENT.

WELL, I THINK THIS IS THE BEST COUNTRY-COOKED BREAKFAST AVAILABLE IN NORTH CAROLINA, AND I AM A REGULAR HERE EVERY SATURDAY MORNING.

GOOD BREAKFAST AND GOOD PEOPLE, AND THEY'RE REAL NICE PEOPLE.

MY FAMILY ALWAYS COMES HERE.

YOU KNOW, I COME WITH MY DAD AND SIT HERE.

HAD MY REHEARSAL DINNER HERE.

I HAVE WORKED IN RALEIGH FOR ABOUT 20 YEARS, AND IT'S A PLACE I'VE BEEN COMING TO FOR A LONG TIME.

WE MEET PROBABLY ONCE A MONTH FOR BREAKFAST, ON AVERAGE.

SINCE WE QUIT WORKING DOWNTOWN TOGETHER, THIS IS KIND OF HOW WE CONNECT, SO... Jerry: THEY HAVE THE BEST SAUSAGE THAT I HAVE EVER HAD ANYWHERE, AND I'M AN OLD FARM BOY FROM EASTERN NORTH CAROLINA, SO I DO KNOW GOOD SAUSAGE.

TWO EGGS, OVER EASY, WITH LINK SAUSAGE AND GRITS.

Clay: A LOT OF FOLKS FROM UP NORTH AREN'T QUITE SURE WHAT THEY ARE, SO WE DO A LOT OF SAMPLING OF GRITS.

YEAH, GRITS HAVE TO BE THE RIGHT CONSISTENCY.

YOU DON'T WANT TO EAT THEM WITH A SPOON, AND YOU DON'T WANT THEM SO HARD, YOU CAN LICK THEM LIKE A POPSICLE.

Clay: YOU'VE GOT TO HAVE THE GRITS WITH THE RED-EYE GRAVY 'CAUSE THAT KIND OF COMES HAND IN HAND.

THE RED-EYE GRAVY -- THAT'S MADE OUT OF COUNTRY HAM, WHICH IS SALT-CURED HAM.

THEY'LL FRY THE MEAT UP, AND ONCE THE MEAT'S DONE, THEY TAKE THE MEAT AND SAVE THE PAN DRIPPINGS... Phyllis: ...AND ONCE YOU TAKE YOUR HAM OUT, AND THE LITTLE RESIDUE'S LEFT IN THERE, YOU POUR YOUR LEFTOVER COFFEE FROM THAT MORNING IN IT AND IT BUBBLES UP AND MAKES GREAT RED-EYE GRAVY.

THAT'S THE WAY I ALWAYS MAKE IT.

I NEVER HEARD THAT BEFORE.

MY BUDDY OUT IN VANCOUVER, WASHINGTON -- THAT'S WHAT HE REMEMBERS ABOUT BIG ED'S IS THE RED-EYE GRAVY.

HE TALKS ABOUT IT ALL THE TIME.

WE HAD SCRAMBLED EGGS WITH CHEESE AND GRITS AND BACON AND BISCUITS WITH MOLASSES, YES.

[ LAUGHS ] I ENJOY MOLASSES.

I HAVEN'T HAD ANY SINCE I WAS AT HOME, SINCE I WAS A CHILD, SO I LOVE COMING HERE TO GET REAL MOLASSES.

IT'S LIKE KETCHUP ON EVERY TABLE, YOU KNOW?

[ BOTH LAUGH ] THEY'VE GOT MOLASSES ON EVERY TABLE.

PHYLLIS WHEN I WAS A CHILD, THIS IS THE WAY YOU WOULD DO IT.

YEAH.

YEP.

LIKE THAT.

THAT'S THE WAY YOU DO IT.

ISN'T THAT COOL?

AND YOU DON'T SPILL IT ON YOURSELF.

AND, YOU KNOW, YOU GOTTA HAVE HOMEMADE BISCUITS.

YEAH, BISCUITS.

[ LAUGHS ] KEY TO SOUTHERN BREAKFAST HERE IN NORTH CAROLINA ARE GOOD BISCUITS.

OUR HOUSE, WE PREPARE THE BISCUITS, AND YOU'RE WELCOME TO COME SEE US PREPARE BISCUITS ANYTIME.

WE HAVE A YOUNG LADY THAT'S BEEN WITH US FOR QUITE SOMETIME NOW -- BRENDA SUE MOSELEY -- AND BRENDA SUE TAKES GREAT PRIDE IN HER BISCUITS.

OH, YEAH.

I GET COMPLIMENTS ON MY BISCUITS.

I MAKE ANYWHERE FROM 500 TO 800 A DAY.

SAM SHE GETS HERE ABOUT 5:30 IN THE MORNING AND STARTS HER PREPARATION.

YOU KNOW THEY SAY "PRACTICE MAKES PERFECT," SO... Lenett: SHE GOT LOVE.

CAN'T YOU SEE THAT LOVE WHEN SHE'S COOKING?

IF YOU AIN'T GOT LOVE, YOU CAN'T COOK.

SOMETIMES I GUESS, AND SOMETIMES I MEASURE IT.

BUT I'VE BEEN DOING IT FOR SO LONG, SO I KNOW ABOUT HOW MUCH IT TAKES.

Sam: OUR LEAD COOK, BENJAMIN SPENCER, IS A TREASURE.

Clay: SPENCER, OH, THEY BROKE THE MOLD WITH HIM.

SPENCER DOES AN OUTSTANDING JOB.

Spencer: I LOVE BREAKFAST.

I MEAN, IT'S A CHALLENGE, THAT'S ALL.

JUST A CHALLENGE.

Lenett: SPENCER IS OUR MAIN COOK UP FRONT.

HE'S WONDERFUL.

HE HAS ME SPOILED.

Spencer: WE COOK A LOT OF EGGS.

WE COOK A LOT OF EGGS, AND IT TAKES A LOT OF TIME FOR SO MANY.

THE MAIN THING IS STAYING FOCUSED AND PAYING ATTENTION TO THE TICKETS.

SOMETIMES, YOU JUST GOT TO ZONE YOURSELF OUT AND JUST DO WHAT YOU GOTTA DO.

Jerry: IN MY WORK -- I'M A CONTRACT LOBBYIST, AND I ALSO LIKE TO COME DOWN HERE TO SEE SOME OF THE POLITICIANS BECAUSE THERE'S USUALLY A GROUP OF POLITICIANS HERE OR SOMEBODY THAT YOU NEED TO SAY HELLO TO WHEN THE LEGISLATURE'S IN SESSION.

Lenett: BUT IT'S A BEAUTIFUL PLACE.

AND WE'RE ALL ABOUT HAVING FUN.

Lisa: IT'S LIKE MY GRANDMOTHER'S BREAKFASTS THAT I REMEMBER AS A CHILD, SO THAT'S WHAT IT BRINGS BACK FOR ME.

SAME HERE.

AND I'LL BE BACK DOWN HERE TOMORROW MORNING BETWEEN 8:00 AND 8:30 FOR BREAKFAST AGAIN.

Sebak: OH, IT'S EASY TO CREATE A REGULAR BREAKFAST ROUTINE IF THERE'S A WONDERFUL PLACE THAT'S REASONABLY CONVENIENT.

IF IT'S MORNING IN PITTSBURGH, PENNSYLVANIA, YOU MIGHT WANT TO SWING BY THIS PLACE.

IT'S ON BRADDOCK AVENUE IN THE NEIGHBORHOOD KNOWN AS REGENT SQUARE.

THE RESTAURANT'S CALLED SQUARE CAFé.

IT'S OWNED AND OPERATED BY A WOMAN NAMED SHERREE GOLDSTEIN WHO GETS HERE EARLY MOST MORNINGS.

Sherree: YOU KNOW, ACTUALLY, I WAS TRYING TO MAKE A CAFé OF MY DREAMS, AND THE NEIGHBORHOOD REALLY CALLED FOR A BREAKFAST PLACE AND SO WE DECIDED TO DO BREAKFAST AND TOOK OFF.

WE STARTED WITH EIGHT EMPLOYEES OUR FIRST DAY.

BY THE FOLLOWING WEEK, WE HAD 21.

WE TOTALLY UNDERESTIMATING WHAT WE WERE GOING TO DO.

SOMETIMES, YOU GET UP EARLY, YOU GET DOWN HERE, WHICH IS NICE BECAUSE THEY OPEN EARLY.

Andy: I LIVE IN POINT BREEZE, SO I'M REALLY CLOSE.

IT'S A GREAT NEIGHBORHOOD PLACE, AND THAT'S WHAT I LOVE ABOUT IT.

I LIKE COMING HERE AND SEEING ALL THE PEOPLE AND THE FAMILIES, AND THE... AND IT'S JUST ALL ABOUT THE BREAKFAST MENU.

IT'S A DIFFERENT TAKE ON BREAKFAST.

IT'S KIND OF LIKE AN UPSCALE, ARTSY, QUICK BREAKFAST THAT YOU CAN GET.

Cally: SO WHEN IT OPENED, IT WAS REALLY KIND OF COOL AND FUNKY, AND WE CAME -- RAYMOND AND I CAME WITH A BUNCH OF OUR FRIENDS BECAUSE A LOT OF OUR FRIENDS LIVE IN REGENT SQUARE, AS WELL.

Joe: YOU KNOW EVERYBODY, EVERYBODY KNOWS YOU.

AND THEY'LL COOK WHAT YOU WANT.

WHAT'S BETTER THAN THAT?

Sherree: THE DESIGNER WHO CAME UP WITH OUR LOGO, CAME UP WITH JUST SQUARE CAFé.

WE'RE NOT EVEN "THE," WE'RE JUST SQUARE CAFé, AND SO IT FITS.

THE WHOLE LOGO FITS.

IT MAKES IT FUN.

KIDS COME IN AND SAY, "WHY ARE YOU -- HAVE CIRCLES ALL OVER THE PLACE IF YOU'RE A SQUARE?"

Jeanna: AND THE KIDS THAT COME IN ALL THE TIME ARE HERE OFTEN.

SO WE KNOW THEM, THEY LIKE US.

THEY KNOW WHERE THE TOYS ARE.

Sherree: PEOPLE COMMENT ON THE ENERGY WHEN THEY WALK IN, AND THE COLORS, AND IT'S A FUN PLACE.

VERY FAMILY ORIENTED.

VERY.

WE OPENED IN MAY OF 2003, JUST INTENDING TO DO BREAKFAST AND LUNCH.

AND WE DECIDED TO DO EVERYTHING LOCAL, AS MUCH STUFF AS WE COULD, LOCALLY.

SO WE HAVE OUR COFFEE ROASTED LOCALLY, OUR PLATES ARE MADE LOCALLY, WE GET AS MUCH FOOD PRODUCT AS WE CAN LOCALLY.

WE DO SOME ORGANIC PRODUCTS.

IT'S SORT OF A CROSS BETWEEN A GREASY SPOON AND A SILVER SPOON.

THERE ARE SOME FANCY ITEMS ON THE MENU, AS WELL.

Sherree: WE'VE HAD A CHEF SINCE WE STARTED AND THAT WAS -- IT'S NOT JUST FLIPPED EGGS.

YOU KNOW, WE HAVE REALLY UNIQUE, INTERESTING FOOD.

Sebak: THERE HAVE BEEN SEVERAL CHEFS.

DOUG GENOVESE GOT THE JOB IN 2009.

Doug: THIS IS REALLY FUN FOOD AND REALLY UPSCALE.

I DON'T THINK THERE'S ANY, LIKE, REAL SUPER STAPLE FOR BREAKFAST HERE, JUST REALLY GREAT OMELETS AND REALLY GREAT SQUARE-CUT HOME FRIES.

THE VEGGIE OMELET.

LOVE THE VEGGIE OMELET.

Sherree: WE HAVE A LOT OF VEGETARIAN AND VEGAN OPTIONS ALSO, AND NOT JUST FOR VEGETARIANS.

A LOT OF PEOPLE JUST TEND TO EAT, YOU KNOW, LESS MEAT.

Joe: SOMETIMES, I JUST GO FOR THE PROTEIN BREAKFAST, WHICH IS A LOT OF BACON AND A LOT OF EGGS.

COFFEE AND BACON.

COFFEE AND BACON, YES!

IT WAS HER IDEA.

Sherree: THE BACON IS NOT LOCAL, BUT WE'RE FAMOUS FOR OUR BACON.

WE HAVE THE THICKEST CUT BACON YOU CAN GET OFF THE PIG.

TO ME, IT'S -- IT'S IMPORTANT.

IF YOU DON'T HAVE GOOD BACON, FORGET IT.

I'M NOT COMING TO YOUR [Laughing] RESTAURANT.

I HAVE A PROBLEM WITH BREAKFAST BECAUSE I ALWAYS WANT A LITTLE BIT OF EGGS, A LITTLE BIT OF POTATOES, TOAST, PANCAKE.

I WANT A LITTLE BIT OF IT ALL.

I CAN NEVER JUST DECIDE PANCAKES STRICTLY OR EGGS STRICTLY.

I WANT EVERYTHING.

Sherree: WE DO AN INCREDIBLE AMOUNT OF FOOD OUT OF THE SMALL SPACE THAT WE HAVE.

WE ACTUALLY JUST HAVE EXPANDED OUR COOKING SPACE, BUT WE SEAT BETWEEN 400 AND 500 GUESTS ON A BUSY SATURDAY AND SUNDAY.

Andy: ALWAYS.

ON THE WEEKEND, THERE'S ALWAYS PEOPLE WAITING, YEAH.

Cally: YOU DON'T WANT TO GO TO A PLACE WHERE YOU WALK IN AND YOU'RE THE ONLY PERSON THERE.

YOU WANT TO BE THERE WHERE THERE'S A GREAT ENERGY AND FLOW FROM THE GROUP THAT YOU'RE WITH, BUT ALSO THE PEOPLE THAT ARE SURROUNDING YOU.

LIKE, I KNOW I HAVE THESE THREE PEOPLE HERE.

THEY'RE GONNA BE GETTING UP.

I'LL BE ABLE TO PUT 'EM THERE.

I PROBABLY WILL HAVE THOSE TWO TABLES AGAINST THE WALL BE GETTING UP AT THE SAME TIME.

I CAN PUSH THOSE TOGETHER AND MAKE THREE.

I THINK DEBBIE'S MORE INCLINED TO WAIT IN LINE THAN I AM.

I'M LESS PATIENT.

AS YOU CAN SEE, THE LINE KEEPS GETTING LARGER AND LARGER.

A GOOD PLACE TO EAT'S WORTH A LITTLE WAIT.

WOULD I WAIT IN LINE FOR BREAKFAST?

YES, I WOULD.

MORNING.

COFFEE?

YES, PLEASE.

Sherree: DURING THE WEEK, YOU KIND OF GET TO KNOW PEOPLE A LITTLE BIT BETTER THAN JUST SERVING THEM COFFEE.

ON THE WEEKENDS, I'M TYPICALLY IN THE KITCHEN, AND I AM WAVING THROUGH THE WINDOW.

SOMETIMES, I'LL RUN AROUND AND SAY HELLO TO A FEW PEOPLE, BUT... IT'S HARD TO KNOW EVERYBODY, BUT WE TRY.

Joe: SHERREE IS ONE OF THOSE SMILING FACES THAT WE ALL SEEK AT THE BEGINNING OF OUR DAY.

Sherree: THERE IS THE CALLING EVERY SINGLE DAY TO FRANCHISE.

SOMEBODY ASKS ME, "WILL YOU OPEN ANOTHER LOCATION?

WILL YOU SELL?"

AND I, TRUTHFULLY, I'VE SEEN OTHER BUSINESSES IN SECOND AND THIRD LOCATIONS CHANGE, AND I REALLY LIKE WHAT WE DO, AND IT'S IMPORTANT TO ME.

SO -- AND I DON'T WANT TO MAKE MYSELF CRAZY.

I LIKE TO BE HERE.

I'M GONNA PUT THE CHORIZO AND SOME BLACK BEANS IN THERE, THEN WE BURN A FLOUR TORTILLA.

THAT'S THE SPECIAL, ONE OF THE SPECIALS THIS WEEKEND.

Joe: THIS PLACE IS A LITTLE BIT LIKE NOAH'S ARK.

YOU CAN FIND ONE OR TWO OF JUST ABOUT EVERYTHING HERE.

IT'S DEFINITELY WORTH THE WAIT.

DEFINITELY.

AND THEN IT ALSO GETS TWO EGGS OVER EASY ON TOP OF IT.

Joe: BREAKFAST IS GREAT.

BREAKFAST IS GREAT.

IF YOU START OFF WITH A GOOD BREAKFAST, THE REST OF THE DAY GOES WELL.

Sebak: YES, BUT EVEN IN THE EARLY MORNING HOURS, BREAKFAST CAN SERVE UP SURPRISES.

LET'S SAY YOU'VE GOT ANOTHER MORNING IN PITTSBURGH.

YOU WANT TO FIND ANOTHER UNUSUAL SPOT FOR BREAKFAST.

IN THE BOROUGH OF WEST MIFFLIN, NOT FAR FROM THE ALLEGHENY COUNTY AIRPORT ON ROUTE 885, YOU MAY SPOT SOME REALLY NICE NEON SIGNS.

Wendy: THIS IS THE HOT METAL DINER.

WE OPENED OCTOBER 7, 2007, AND BEEN GOING STRONG EVER SINCE.

Sebak: THE PLACE IS OWNED AND OPERATED BY A WOMAN NAMED WENDY BETTEN, WHO HAS YEARS OF EXPERIENCE IN MANY OTHER RESTAURANTS AND A PENCHANT FOR BREAKFAST.

Wendy: LOVE BREAKFAST.

THAT'S HOW I GOT SO BIG AND STRONG.

Lisa: APPARENTLY, PEOPLE LOVE BREAKFAST.

I'M NOT A BIG BREAKFAST EATER, BUT, YEAH, PEOPLE LOVE BREAKFAST.

I LIKE BREAKFAST.

BREAKFAST IS DEFINITELY MY FAVORITE MEAL.

Joan: I WORK THE BEST WHEN I HAVE BREAKFAST, AND I DO BEST WHEN I GO OUT TO HAVE IT.

I'M TOO LAZY TO MAKE IT MYSELF.

I TRULY AM.

Christopher: IF I COULD EAT BREAKFAST EVERY DAY, I WOULD.

IT'S JUST -- IT'S NOT ALWAYS FEASIBLE.

WE EAT ON THE RUN AS IT IS.

AND I COME ALONE A LOT, SO I HATE SITTING AT A TABLE, SO GIVE ME A COUNTER AND I CAN SIT DOWN AND GET COFFEE AND SOMETHING TO EAT.

Wendy: I WAS LOOKING FOR A NEW NAME 'CAUSE I COULDN'T GO WITH MY OLD NAME, SO I THOUGHT, MY LANDLORD OWNS THE HOT METAL HARLEY DAVIDSON, AND THE DAY THAT I SIGNED THE LEASE, HE CHANGED THE NAME FROM HERITAGE HARLEY DAVIDSON TO HOT METAL HARLEY, SO I SAID, "HMM, WHAT A PERFECT NAME FOR A DINER."

Jerry: WENDY, SHE'S A -- SHE'S A UNIQUE CHARACTER, YOU KNOW?

WELL, SHE'S NOT THE ORDINARY PERSON.

MAKES YOU FEEL AT EASE.

SHE JOKES AROUND WITH HER CUSTOMERS.

IT'S WENDY'S WORLD, AND WE JUST WORK AND LIVE IN IT.

[ LAUGHS ] ARE YOU TRYING TO BE A PROFESSIONAL?

YOU KNOW THE RULES.

NO PHONE CALLS HERE AT THE DINER.

SOME PEOPLE, I IMAGINE, SHE OFFENDS, BUT WE ALL TAKE IT IN STRIDE, YOU KNOW.

YEAH, SHE'S NEVER BEEN NICE.

Ron: SHE CAN BE RATHER ABUSIVE SOMETIMES.

YOU WANT SOME MORE LIP, I'LL BE BACK TO GIVE IT TO YOU.

YOU WANT TO COME BACK FOR MORE, I THINK, IS WHAT IT IS.

WELL, ONE THING -- THE SERVERS ARE VERY PLEASANT.

WELL, I'M NOT COOKING, I'M JUST BRINGING IT OUT.

OH, I EAT HERE ALL THE TIME.

I GAINED A LOT OF WEIGHT SINCE I STARTED.

[ LAUGHS ] FOOD'S GOOD.

IT'S VERY GOOD FOOD.

IT'S GOOD QUALITY FOOD, AND IT'S A LOT OF FOOD.

I'VE BEEN WORKING HERE FOR FIVE MONTHS.

I SEEN AN AD ON THE COMPUTER FOR IT.

IT SAID, "EGG FLIPPER WANTED.

NO EXPERIENCE, NO JOB."

AND IT'S THE GIRLS, THE WAITRESSES.

PEOPLE GO LIKE THIS -- "GIVE ME MY USUAL."

I GO, "I AM NOT STEPHANIE.

"I DON'T KNOW MY NAME TODAY, FOR GOD'S SAKES.

I DON'T KNOW WHAT YOUR USUAL IS."

OH, THEY'RE A LITTLE SAUCY, SHALL WE SAY.

I'M KNOWN AS THE NICE ONE.

I'M NOT AS -- AS OUTSPOKEN AS THE OTHER GIRLS.

WELL, THE GIRL I KNOW THE BEST -- I'M NOT SAYING SHE'S THE BEST WORKER HERE -- BUT THE GIRL I KNOW THE BEST IS MARY.

EGGS?

WE SERVE EGGS.

FOR THE LOVE OF GOD, IT'S NOT ROCKET SCIENCE.

HOW MUCH CAN I SCREW STUFF UP?

IT'S EGGS AND TOAST.

SOMETIMES I DO SCREW IT UP, THOUGH.

YOU KIND OF HAVE IT WHEN YOU WALK IN THE DOOR AND YOU GET HIRED, OR YOU KIND OF DON'T HAVE IT.

HOWEVER, I MIGHT SAY MY STAFF HAS BEEN WITH ME SINCE I OPENED, SO I LIKE IT.

WE'RE WAITING TO BE ABUSED, THOUGH.

SO WE'RE WAITING TO HEAR IT.

MOST OF MY CUSTOMERS ARE MEN.

THEIR WIVES DON'T WANT TO COOK FOR THEM, I WILL.

I REALLY THINK HE'S GOING TO TRADE ME IN FOR YOU.

YOU WALK ON WATER.

IS THIS YOUR WIFE?

YES.

IS THIS THE FIRST TIME I'M MEETING YOUR WIFE?

HI, CAROL.

HI.

I DO WALK ON WATER.

HE JUST FOLLOWS.

HE FALLS IN.

I KNOW.

I KNOW.

I LIKE THAT.

THEY DO THEIR JOB.

THEY HAVE FUN DOING IT.

AND IT MAKES A BIG DIFFERENCE.

Don: AND THAT'S WHAT THIS IS LIKE.

IT'S A FAMILY THING TO COME TOGETHER, SOCIALIZE, HAVE GOOD FOOD, GOOD QUALITY FOOD.

PEOPLE ARE AFRAID OF ME FOR SOME ABSURD REASON.

I'M 7 YEARS OLD.

Sebak: AND WHAT DO YOU DO HERE?

I'M A BUS BOY.

LOVE HIM.

SOMETIMES, HE GETS IN THE WAY, BUT HE'S SO DARN CUTE.

WE WANT THE LITTLE KID!

BRING THE LITTLE KID IN HERE!

BRING THE LITTLE GUY BACK.

WELL, THE FIRST DAY, I WALKED IN, LIKE, WITH MY WHOLE FAMILY.

I SAW WENDY, AND SHE JUST CAME OVER AND SAID, "HEY!"

AND I JUST STARTED WORKING HERE.

Stephanie: OH, HE'S ALL BUSINESS.

HEY, WE NEED A LITTLE HELP HERE!

WHEN ARE YOU GONNA CLEAN THESE TABLES UP?

FOR THE LOVE OF GOD, LET'S GO.

WHEN ARE YOU GONNA CLEAN THESE TABLES UP?

THAT'S IT.

I DON'T KNOW.

THE BEST THINGS ABOUT IT ARE JUST, LIKE, WIPING IT OFF, CARRYING THE DISHES TO THE -- AND ALL THE PEOPLE THAT WORK HERE, ESPECIALLY WENDY.

Wendy: WE SELL A LOT OF PANCAKES, A LOT OF WAFFLES, A LOT OF EGGS, A LOT OF EGGS, A LOT OF EGGS.

Sean: I DON'T KNOW, BUT THE SPECIAL TODAY LOOKED KIND OF COOL -- THAT ASPARAGUS AND CRAB OMELET.

WITH FETA CHEESE.

MY KITCHEN IS EXCELLENT!

ROUND OF APPLAUSE FOR MY KITCHEN!

'CAUSE I COULD NOT BE ME WITHOUT MY KITCHEN.

'CAUSE I CAN SCREW THINGS UP, BUT AS LONG AS MY FOOD'S GOOD, I'M GOOD.

Joan: I USUALLY JUST GET PANCAKES, BUT TODAY, I FELT A LITTLE SELF-INDULGENT.

I DIDN'T EXPECT THEM TO BE THIS BIG, THOUGH.

I'M USED TO THE LITTLE ONES.

[ CHUCKLES ] YOU STILL NEED A PANCAKE, LISA?

YEAH, IT'S RIGHT HERE.

COOKING UP.

WELL, IT'S HER RECIPE.

AND THEY'RE HUGE, SO I SURE WOULD NEVER SELL A PANCAKE THAT BIG.

SIZE MATTERS WHERE I COME FROM, BABY.

LOOK, I'M GONNA EAT THESE, TOO, BUT I DON'T WANT TO EAT THEM ON CAMERA 'CAUSE, YOU KNOW.

[ LAUGHS ] Dino: I DON'T KNOW, LIKE, ALL THE CUSTOMERS, ALL THE PEOPLE THAT WORK HERE.

I DON'T KNOW.

JUST...FUN.

I GUESS WE CAN'T LEAVE NOW.

WE HAVE TO PAY.

[ LAUGHTER ] Woman: WE WILL HAVE TO PAY.

IF I BECOME CHIEF, I WILL LOOK TO MAKE SURE THAT THE GUYS COME AND STOP BY THIS PLACE ON A REGULAR BASIS.

Wendy: I SURVIVE BECAUSE I'VE DONE THIS MY WHOLE LIFE, AND NOW THAT I'M WORKING FOR MYSELF, I FIND THAT I'M PRETTY GOOD AT IT.

Don: THEY TAKE CARE OF US.

IT'S HOME.

IT'S HOME.

IT REALLY IS.

Wendy: YOU HAVE COLD CEREAL AT HOME?

Sebak: YEAH.

THEN YOU COME HERE FOR BREAKFAST.

[ LAUGHS ] Sebak: IT IS POSSIBLE ALSO TO JUST LUCK OUT AT BREAKFAST TIME.

IN 2006, I TOOK MY MOTHER ON A SPECIAL BIRTHDAY ROAD TRIP THROUGH NEW ENGLAND, AND WE HAD A GREAT BIRTHDAY BREAKFAST AT A BEAUTIFUL OLD HOTEL ON THE NEW HAMPSHIRE COAST.

I HAD LOBSTER HASH WITH POACHED EGGS -- ONE OF THE BEST BREAKFASTS OF MY LIFE.

YOU JUST HAVE TO KNOW HOW TO FIND THE PLACE... Liz: ...ESPECIALLY IF YOU'VE NEVER BEEN HERE BEFORE, AND YOU'RE WINDING UP THE ROAD, PAST THE COUNTRY CLUB.

Sebak: LIZ SIMAYS IS FOOD AND BEVERAGE MANAGER THERE AT WENTWORTH BY THE SEA HOTEL & SPA.

Liz: STILL EVERY MORNING, SEVEN YEARS LATER, I DRIVE UP OVER THE HILL, AND I LOOK AT HOW BEAUTIFUL IT IS.

Matt: WE'RE IN NEWCASTLE, NEW HAMPSHIRE, WHICH IS A VERY SMALL ISLAND RIGHT OFF OF PORTSMOUTH, WHICH IS A MORE POPULAR TOWN, MORE WELL-KNOWN TOWN, AND IT IS ACTUALLY ITS OWN ISLAND.

AND WE'RE -- TAKE UP ABOUT, I DON'T KNOW, HALF THE ISLAND WITH THIS HOTEL ITSELF.

IT'S A PRETTY BIG HOTEL.

Nancy: WE HAVE BEEN TO THE WENTWORTH BEFORE.

MY PARENTS HAD THEIR ENGAGEMENT PARTY HERE 51 YEARS AGO.

THERE'S A LOT OF HISTORY HERE.

IT WAS OPEN A LONG TIME AGO.

IT WAS ONE OF THE GRAND HOTELS IN NEW HAMPSHIRE.

IT WAS CLOSED FOR A WHILE.

THIS HOTEL WAS ACTUALLY IN A DECREPIT STATE.

Sebak: WENTWORTH BY THE SEA ORIGINALLY OPENED IN 1874 AND HAD A GLORIOUS HISTORY.

BUT IT WAS CLOSED FROM 1982 UNTIL 2003 WHEN IT WAS REBORN -- WITH GREAT BREAKFASTS.

Matt: WE DEFINITELY DO A LOT WITH SEAFOOD.

WE HAVE THE BOUNTY, IF YOU WILL, RIGHT OUTSIDE OUR DOOR, AND WE WANT TO HIGHLIGHT THAT.

WE WANT TO HIGHLIGHT WHAT'S LOCAL, WHAT'S FRESH, WHAT'S COMING FROM RIGHT OUTSIDE THE DOOR.

Sebak: MATT LOUIS IS SOUS CHEF HERE AT THE WENTWORTH.

Matt: I LOVE EATING BREAKFAST.

I LOVE COOKING BREAKFAST.

YOU KNOW, THE ONE WAY WE THINK OF IT IS -- BREAKFAST IS, A LOT OF TIMES, THE ONLY MEAL PERIOD OF THE DAY WHERE WE ACTUALLY HAVE THE ENTIRE CAPTIVE AUDIENCE.

Judy: AND PEOPLE COME DOWN, AND WHEN THEY SEE THE MENU, THEY REALLY GET EXCITED.

THEY LIKE TO TRY -- IT'S NOT JUST YOUR BASIC, YOUR EGGS, YOU KNOW.

THEY LIKE THAT WE HAVE LOBSTER.

THEY LIKE OUR CRUNCHY FRENCH TOAST.

AND OUR CHEFS, I MEAN, EVERY PLATE THAT COMES OUT LOOKS SO NICE.

Chris: I WAS LOOKING AT THE EGGS WENTWORTH, WHICH IS POACHED EGGST WITH GRILLED TOMATO AND LOBSTER.

ME, I LIKE SCRAMBLED EGGS, SO I'LL PROBABLY HAVE THAT AND SOME SAUSAGE.

ALL THE STUFF THAT'S BAD FOR YOU.

Liz: ESPECIALLY ON SUNDAY MORNINGS.

IT'S IRRELEVANT HOW BUSY THE HOTEL IS BECAUSE WE'LL GET PEOPLE COMING UP FROM PORTSMOUTH FOR THAT GREAT BREAKFAST.

Mildred: THIS IS THE RED HAT'S ANNIVERSARY DAY.

SO WE COME HERE ON THE ANNIVERSARY OF THE RED HATS.

IT'S MORE CELEBRATORY TO COME TO THE WENTWORTH.

IT'S A GREAT PLACE TO COME.

WE'RE CALLED THE HEAVENLY HATTERS.

MOST OF US BELONG TO THE LOCAL BAPTIST CHURCH.

NOT ALL, BUT A LOT OF US DO, SO THAT'S WHERE THE NAME COMES FROM.

BREAKFAST IS USUALLY A LOT OF FUN, YOU KNOW, FOR PEOPLE WHO AREN'T HAVING TO GO TO WORK.

AND IT'S SOMETHING WE LOVE TO DO IS GO OUT FOR BREAKFAST.

WE DO IT QUITE OFTEN.

Sebak: DO YOU HAVE A FAVORITE THING HERE ON THE MENU?

FOR BREAKFAST?

THE LOBSTER HASH.

[ CHUCKLES ] YOU KNOW, IT IS ONE OF OUR SIGNATURE ITEMS.

IT'S ONE THAT PEOPLE COME HERE FOR.

IT'S ONE THAT WHENEVER WE CHANGE THE MENU, THAT ONE'S NOT GOING ANYWHERE.

THAT'S PART OF WHAT WE DO.

IT'S SO UNIQUE, BUT JUST SO GOOD.

THE PREP FOR THIS IS VERY SIMPLE.

AS YOU SEE, WE HAVE THE DICED PEPPERS, THE DICED ONION... YOU KNOW, AND IT TIES IN ALL THE ELEMENTS OF NEW ENGLAND, BUT A GOOD BREAKFAST, A HEARTY BREAKFAST.

SO FOR THE LOBSTER, WE'RE GONNA DO THE SAME THING.

THIS LOBSTER'S JUST BEEN POACHED OFF FOR ABOUT 10 MINUTES TILL COOKED.

IT'S BEEN SHOCKED... IN AN ICE BATH, REMOVED FROM THE SHELL.

AND NOW WE'RE JUST GOING TO DICE IT.

AROUND HERE, EVERYBODY LIKES LOBSTER.

I'M GONNA RINSE THE TAIL VERY QUICKLY.

THEN WITH THE LOBSTER DONE, WE PRETTY MUCH HAVE ALL OUR MISE EN PLACE, TO BE ABLE TO START COOKING.

AND THAT'S IT.

Judy: IT'S UNUSUAL.

UNUSUAL.

AND WHEN PEOPLE TRY IT, THEY'RE KIND OF LIKE A LITTLE SKEPTICAL AT FIRST, AND THEN THEY LOVE IT.

Matt: THE LOBSTERS ARE FROM MAINE, WHICH, EVEN THOUGH WE'RE IN NEW HAMPSHIRE, MAINE'S ONLY A HALF MILE AWAY UP THE COAST.

SO WE'RE HIGHLIGHTING MAINE LOBSTER.

WE'RE JUST LOOKING -- EVERYTHING'S COOKED IN HERE, SO WE'RE JUST LOOKING FOR COLOR ON IT, A GOOD SAUTé.

AS A GUEST, PEOPLE ARE ENVISIONING WHAT'S GOING ON BACK THERE.

AND THEN WHEN YOU ACTUALLY GO IN THERE, IT'S JUST -- IT'S JUST, IT GOES VERY CALM, NEVER GETS, LIKE, CRAZY, THEY JUST DO SUCH A NICE JOB.

CHEF MATT JUST -- HE'S AMAZING.

Matt: AND THERE IT IS.

LOBSTER HASH.

WE DO ANOTHER LOBSTER DISH, ACTUALLY.

WE CALL IT OUR EGGS WENTWORTH.

SIGNATURE EGGS WENTWORTH, AND WE DO THAT WITH ALMOST LIKE AN EGGS BENEDICT, BUT INSTEAD OF THE CANADIAN BACON, WE DO LOBSTER MEAT, GRILLED TOMATOES ON THAT.

Chris: YOU KNOW, WE DO ALSO HAVE A LOBSTER OMELET.

IT IS THE SAME BUTTER-POACHED MAINE LOBSTER MEAT WITH MINCED CHIVES AND MASCARPONE CHEESE.

Matt: THIS ISN'T WORK TO ME.

IT'S NOT A JOB.

THIS IS MY LIFE.

THIS IS MY ROUTINE.

Chris: I LIKE IT ALL.

I ENJOY COOKING EVERY ASPECT OF THE BREAKFAST SERVICE WE DO HERE.

EVERY BIT OF IT.

WELL, IT'S NICE, YOU'RE DRESSED UP, SOMEBODY BRINGS YOU A BEAUTIFUL BREAKFAST, YOU'RE SITTING IN A PRETTY PLACE, YOU LOOK OUTSIDE, IT'S A NICE DAY, YOU DON'T HAVE TO DO THE WORK YOURSELF AND YOU DON'T HAVE TO CLEAN IT UP WHEN IT'S OVER.

BUT I'M HAPPILY FULL RIGHT TO HERE RIGHT NOW, SO... I'M GLAD THEY DIDN'T HAVE DESSERT.

BREAKFAST WAS YUMMY.

I'M GOING BACK.

[ LIGHT LAUGHTER ] Sebak: A ONE-OF-A-KIND PLACE THAT SERVES UNUSUAL INGREDIENTS IS A VALUABLE THING.

WE TRAVELED TO SOUTH PHILADELPHIA TO TAPE THIS NEXT STORY AT CARMAN'S COUNTRY KITCHEN.

AS WE FINISHED EDITING, WE WERE SAD TO LEARN THAT CARMAN LOST HER LEASE.

WE'LL REMEMBER THIS AS A GREAT SPOT.

Amanda: I HAD HEARD ABOUT IT FOR A COUPLE OF YEARS.

IT'S ON A BUNCH OF, LIKE, WEBSITES OF "PLACES TO GO IN PHILLY."

IT'S ON A BUNCH OF LISTS OF HIDDEN TREASURES, THAT TYPE OF THING.

Holly: IT'S THE KIND OF PLACE YOU EITHER CLICK WITH OR YOU DON'T CLICK WITH.

I JUST LOVE THE FOOD.

IT'S LIKE THE FOOD'S PERFECTLY DESIGNED.

Janet: WE HADN'T BEEN HERE FOR A WHILE.

AND SO ANYTIME THAT WE HAVE LIKE A NICE SATURDAY OFF, WE'RE LIKE "CARMAN'S?"

AND I CAME FOR THE FIRST TIME ABOUT A MONTH AGO, AND SINCE THEN, I'VE BEEN BACK THREE TIMES.

THE FIRST MEAL I EVER HAD WAS ALLIGATOR, AND IT CAME WITH BLACK BEANS AND GRITS AND BACON, I THINK.

AND IT WAS THE BEST MEAL I'D EVER HAD.

THIS WOULD BE JUST A CORNER PLACE IF IT WASN'T FOR CARMAN AND HER PERSONALITY AND HER OUTLOOK AND WHAT SHE WANTS THIS PLACE TO BE.

Sebak: CARMAN IS CARMAN LUNTZEL, WHO ONCE HAD SEVERAL NIGHTCLUBS IN FLORIDA, BUT SHE OPENED THIS UNUSUAL BREAKFAST PLACE ON JANUARY 1, 1989.

THE STANDARD BREAKFAST FARE JUST DOESN'T DO IT FOR ME.

I ALWAYS WAKE UP IN THE MORNING AND WOULD WISH I HAD MORE FROM WHAT I ATE THE NIGHT BEFORE.

AND IT CHANGES EVERY WEEK 'CAUSE I WANT TO EAT SOMETHING DIFFERENT NEXT WEEK.

Holly: AND EVERY WEEKEND, SHE DOES FOUR SPECIALS, AND THAT'S ALL THAT'S ON THE MENU.

SHE'LL DO A FRENCH TOAST.

SHE'LL DO EITHER A PANCAKE OR WAFFLE.

SHE'LL DO OMELETS, AND THEN SHE'LL TAKE SOME PROTEIN AND JUST KIND OF COME UP WITH SOME FUNKY KIND OF WAY OF SERVING IT.

Sebak: THAT'S OUR OLD FRIEND HOLLY MOORE, WHO HAS THE WEBSITE HollyEats.com.

HE RECOMMENDED THIS PLACE.

Holly: IT'S REALLY FUNNY 'CAUSE SHE TAKES ALL THE PROTEINS, WHATEVER SHE'S DOING -- DUCK BREAST, ROCK SHRIMP, FLORIDA STONE CRAB, WHATEVER -- AND SHE ALWAYS SERVES IT WITH EGGS AND TOAST, SO IT QUALIFIES AS A BREAKFAST.

IF I'M REAL EXOTIC, THEY ALL WILL ORDER IT.

YOU KNOW, BECAUSE THEY -- THAT, THEY WANT TO TRY.

SHE DOES THIS ONE THAT'S A WILD-ASS CHILI WHICH IS KANGAROO, BEAR -- OH, MAYBE LIKE THREE OTHER EXOTIC ANIMALS, AND IT'S REALLY GOOD.

Carman: WELL, LIKE ALLIGATOR TAIL, WHEN I TELL THEM IT COOKS UP LIKE VEAL, IT SLICES LIKE VEAL, BUT IT FEELS LIKE THE VEAL HAS BEEN SLEEPING OVERNIGHT WITH A COUPLE SCALLOPS.

I LIKE THAT IT'S LIKE, "THIS IS BUSINESS.

YOU COME, YOU EAT WHAT WE HAVE, OR YOU GO."

AND IT'S ALWAYS DELICIOUS.

STUFF THAT YOU WOULD NEVER THINK TO GO TOGETHER, YOU'RE LIKE, "REALLY?"

THEN YOU'RE LIKE, "REALLY!"

IT'S CHALLAH BREAD THAT CARMAN IS COOKING AND THEN TOPPING WITH SOME BAKED PEARS, SOME DATES, AND SOME FRESH CRANBERRIES.

Sebak: THAT'S ALEXIS.

HE AND THOMAS HAVE BEEN TAKING CARE OF THE FRONT OF THE HOUSE FOR A LONG TIME.

Thomas: YOU KNOW, TO TELL YOU THE TRUTH, I DON'T REMEMBER HOW I STARTED WORKING HERE.

I THINK IT MIGHT HAVE BEEN THROUGH HIM.

YEP.

THROUGH ME.

AND IT'S LIKE 10 YEARS LATER NOW.

I ACTUALLY SPEND MORE TIME WITH THESE TWO THAN ANYBODY ELSE IN MY LIFE.

I'M NOT KIDDING YOU.

I LOVE THOMAS.

I LOVE ALEXIS.

I THINK THEY'RE AWESOME.

THOMAS WE'RE LIKE A DYSFUNCTIONAL LITTLE FAMILY.

Sebak: ONE OF THE SERVERS WILL USUALLY BRING THE BIG WHITE-BOARD MENU TO YOUR TABLE.

MAPLE FARM DUCK BREAST THAT CARMAN IS FINE GRILLING... ONE OF MY FAVORITES IS ON HER MENU TODAY, WHICH IS THE DUCK BREAST.

IT'S ABSOLUTELY FABULOUS.

I HAD TO BRING THE DUCK UP FROM NORTH CAROLINA.

THEY WERE AFRAID THAT I'M GONNA RUN OUT.

THAT'S WHY THEY'RE BEING NICE TODAY.

Kelly: SO, IT'S LIKE PHENOMENAL FOOD, BUT IN A REALLY FUNKY, QUIRKY SETTING, AND THEN WITH LIKE THAT FAMILY ATMOSPHERE, BUT IT'S THE "MODERN" FAMILY, YOU KNOW, I MEAN... Nakeia: THE "MODERN," DEFINITELY.

JUST A MOTLEY CREW OF PEOPLE.

AND IT'S ALWAYS CREATIVE AND FUN AND COMPLEX, LIKE CARMAN.

IF I'M IN TOWN, I'M HERE.

I GOT THE DUCK.

I GOT FRENCH TOAST.

ALWAYS GETS THE FRENCH TOAST.

I THINK I'M GONNA GET THE OMELET.

I'VE NEVER HAD THE PANCAKES HERE, SO I TRIED THESE PANCAKES AND THEY WERE AWESOME.

YOU NEVER THINK ABOUT SOME OF THE COMBINATIONS, SOME OF THE THINGS SHE DOES.

SHE'LL PUT BAKED BEANS IN PANCAKES.

WHO WOULD'VE EVER THOUGHT OF THAT?

THERE'S THINGS LIKE THAT THAT PEOPLE HAVE THE IDEA THEY DON'T LIKE, LIKE BRUSSELS SPROUTS IN AN OMELET OR SOMETHING, AND SINCE THEN, THEY LOVE IT BECAUSE PEOPLE ALWAYS -- THEIR MOM WAS A BAD COOK.

AND JANET'S CLASSIC LINE -- 'CAUSE SHE'S A VERY PICKY EATER -- AND SHE'LL BE LIKE, "I DON'T LIKE PORTOBELLO MUSHROOMS."

THEN SHE'LL TAKE A BITE OF HER OMELET, AND BE LIKE, "I LOVE PORTOBELLO MUSHROOMS."

YOU KNOW, IT'S JUST AMAZING, THE COMBINATIONS YOU CAN PUT TOGETHER, BUT IT'S ALL BECAUSE YOU'RE DOING WHAT YOU LOVE.

I'M COOKING FOR PEOPLE.

I'M MAKING A DIFFERENCE IN MY LIFE ON A DAY-TO-DAY BASIS, AND I DON'T LIVE FOR THE RESTAURANT.

I JUST LIVE FOR MY JOB.

I LIKE MY WORK THAT MUCH.

SO I STARTED COMING BACK EVERY WEEK.

THAT WAS ABOUT THREE, FOUR YEARS AGO.

AND THEN BECAME A FRIEND OF CARMAN'S, AND SHE'S LIKE OUR RABBI, CARMAN IS.

[ LAUGHS ] COME IN FOR ADVICE ON ANYTHING.

Woman: THE BEST TIME TO COME TO THIS RESTAURANT -- WHEN IT'S NOT REAL CROWDED, CARMAN COMES OUT AND JUST SITS WITH YOU WHILE YOU'RE EATING.

AND SHE TELLS YOU THE MEANING OF LIFE.

RIGHT.

THAT'S THE BEST TIME TO COME.

Holly: IT'S JUST SHE HAS ONE OF THE NEATEST PLACES IN THE COUNTRY.

I MEAN, I DEFY YOU TO GO ANYWHERE, NOT JUST IN PHILADELPHIA, BUT IN THE COUNTRY, AND FIND ANYTHING THAT IS EVEN CLOSE TO WHAT CARMAN'S COUNTRY KITCHEN IS.

Sebak: OH, WE'LL ALL MISS CARMAN'S.

BUT YOU CAN LOOK FOR THAT TOASTY SPIRIT EVERYWHERE YOU GO.

IN DETROIT, MICHIGAN, YOU MAY FIND YOUR WAY HERE.

Stella: THE NAME OF THIS RESTAURANT IS CONNIE & BARBARA'S SOUL FOOD RESTAURANT.

YOU'RE ON SIX MILE AND WARD, W-A-R-D, RIGHT ACROSS THE STREET FROM THE FAMILY DOLLAR STORE.

Sebak: THAT'S STELLA BELL.

SHE OFTEN WAITS TABLES HERE, AND SHE'S THE DAUGHTER OF BARBARA BELL, WHOSE NAME IS ON THIS PLACE.

BARBARA'S SON, ANTHONY BELL, IS MANAGER HERE.

Anthony: A LOT OF PEOPLE RECOGNIZE US FOR BREAKFAST.

MAYBE IT'S DUE TO THE FACT THAT WE CLOSE A LITTLE EARLIER THAN NORMAL RESTAURANTS DO.

I COME HERE 'CAUSE I BEEN COMIN' A LONG TIME, AND THE FOOD IS GOOD.

IT'S THE FOOD.

IT'S THE FOOD AND THE COMPANY.

AND THE ATMOSPHERE.

ME WITH THE FOOD?

CAN'T BEAT IT.

Sebak: WE MET BARBARA'S CO-OWNER, CONNIE, CONNIE AUSTIN, IN THE KITCHEN, MAKING SOMETHING.

HASH BROWNS.

HASH BROWNS.

WE DO OUR OWN POTATOES.

WE BOIL OUR POTATOES, AND THEN WE LET THEM COOL, AND THEN WE GRATE OUR OWN POTATOES.

WE STILL HAVE OUR FAITHFUL CUSTOMERS.

BEEN COMING IN FOR A LONG, LONG TIME.

AND THEY LOVE US.

WE LOVE THEM, TOO.

Kesha: I USED TO COME A LOT WHEN I USED TO STAY IN THE NEIGHBORHOOD.

AND THEN I MOVED, AND I COME BECAUSE EVERYBODY KNOW MY NAME IN HERE.

AND I HAVEN'T BEEN COMING THAT LONG FOR EVERYBODY TO KNOW MY NAME LIKE JIMMY, THESE GUYS HERE.

THEY MAKE ME WANT TO COME 'CAUSE THEY TALK AND KNOW MY NAME.

Sebak: "THESE GUYS," THE MEN AT THE END OF THE COUNTER, ARE ALL REGULARS.

WHAT DO THEY TALK ABOUT EVERY DAY?

EVERYTHING.

EVERYTHING.

SPORTS, POLITICS, NICE-LOOKING LADIES.

UGLY LADIES.

UGLY GUYS.

WE JUST ENJOY TALKING ABOUT EVERYTHING.

THE BIBLE.

MM-HMM.

HIS HAIRDO.

MY HAIRDO.

[ LAUGHS ] ESPECIALLY WHEN I CAN'T AFFORD IT.

[ LAUGHTER ] THIS IS FRANK.

YEAH.

THAT'S HIS SPOT, TOO.

THAT LOOKS GOOD.

WE ARE LIKE THE BREAKFAST CLUB.

THANK YOU.

HOW LONG YOU BEEN EATING THIS FOOD, FRANK?

25 YEARS.

25 YEARS EATING THIS FOOD.

[ SPEAKS INDISTINCTLY ] THEY COME WITH THE RESTAURANT.

THEY COME WITH THE BUILDING.

THEY GET ME GOING, TOO, DOWN HERE.

'CAUSE THEY BE HAVING A BALL IN THE MORNING.

THEY DOWN HERE LAUGHING.

[ LAUGHTER ] YOU'RE LIKE, "THEY WAKE UP LIKE THAT."

WHAT?

I MEAN, WHO'S THAT HAPPY IN THE MORNING WHEN YOU WAKE UP?

THEY ARE.

THEY COME AND GET A GOOD BREAKFAST, GOOD COMPANY IN EACH OTHER... ...AND THESE GENTLEMEN HERE ARE CONTRACTORS, THIS ONE RIGHT HERE AND THAT ONE OVER THERE.

THEY'RE MY REAL GOOD FRIENDS.

THEY MESSED UP MY HOUSE.

[ LAUGHTER ] Sebak: [ CHUCKLES ] CONNIE AND BARBARA, BOTH ORIGINALLY FROM SOUTH CAROLINA, MET HERE IN DETROIT WHEN THEY BOTH WORKED AT ANOTHER RESTAURANT.

WE HAD SO MUCH IN COMMON, YOU KNOW?

I MEAN, WE JUST HIT IT, JUST LIKE THAT.

AND WE JUST BECAME BEST FRIENDS.

WE'VE BEEN BEST FRIENDS NOW FOR 36 YEARS.

Sebak: WHEN THAT FIRST RESTAURANT CLOSED, THEY BOTH CAME HERE AND WORKED FOR ANOTHER MAN TILL HE CLOSED, THEN IN 1990, CONNIE AND BARBARA DECIDED TO RUN THIS BUSINESS THEMSELVES.

Connie: WE STARTED OUT ONLY THREE PEOPLE -- I WAS THE COOK, BARBARA WAS THE WAITRESS, AND POOKIE WAS THE DISHWASHER.

BUT LOOK AT US NOW.

AND THEN ONE DAY, THE GUY ON THE RADIO STATION CAME IN, GOT SOME SALMON CROQUETTES, AND NEXT THING YOU KNOW, THE PEOPLE START COMING IN THE DOOR.

WE'RE LIKE, "WHAT'S GOING ON?"

SALMON.

WE SELL A LOT OF SALMON.

WE SELL LOTS OF SALMON.

Barbara: THEY WAS GIVING US A SHOUT OUT ON THE RADIO, AND FROM THERE, WORD OF MOUTH.

THAT'S ALL IT TOOK.

WORD OF MOUTH.

THEY LOVE THOSE SALMON 'CAUSE WE PUT ALL THAT LOVE IN THERE, YOU KNOW.

SALMON.

EGGS, LITTLE FLOUR, LITTLE CORN MEAL, ONIONS.

THE THREE OF US BEEN WORKING ABOUT THREE YEARS WITH JUST US THREE.

SO NOW WE TEND TO FOLLOW THE LEAD OF THE GUY ON THE GRILL.

WE CAN LOOK AND BASICALLY TELL WHEN ME AND HIM NEED TO GO WITH OUR THINGS.

I MIGHT HAVE A STEAK TODAY.

YOU KNOW, IT'S FRIDAY.

YOU KNOW, STEAK, HASH BROWNS, SOME SCRAMBLED EGGS.

I MIGHT BE PUSHING IT WITH THE PANCAKES.

WELL, I USUALLY ORDER THE TURKEY BACON, TURKEY SAUSAGE, GRITS, RICE.

I REALLY WANT THE PANCAKES, BUT MY WIFE BE GETTING ON ME SOME.

DON'T WORRY ABOUT IT.

AMERICA, THIS IS A GOOD PLACE TO COME EAT.

Charles: I'M READY WHEN Y'ALL IS WITH THE WINGS.

LET'S GET THESE PEOPLE OUT OF HERE.

THEY READY TO GO.

Rodney: THE VIBE YOU GET AROUND HERE IS JUST A WARM WELCOME.

AIN'T NO TENSION, IT'S JUST EVERYBODY COMING AND COLLABORATING, KICKING IT.

YOU ENJOYING THE FOOD.

SO YOU LEAVE HERE LIFTED WITH SOMETHING, FULFILLED WITH SOMETHING OUTSIDE OF THE MEAL, AS WELL AS THE CONVERSATION.

AND WE PUT A LOT OF LOVE AND TENDER CARE IN OUR FOOD, YOU KNOW?

WE REALLY DO.

Barbara: LOVE IS THE KEY!

YOU GOT TO PUT LOVE INTO WHATEVER YOU DO.

AND WE PUT LOVE INTO OUR FOOD.

Anthony: YOU KNOW WHAT QUESTION A LOT OF PEOPLE ASK ME?

"HEY, YOU GOT A BED IN THE BACK?"

"YOU GOT A BED IN THE BACK?"

THEY'RE LIKE, "YOU ALL SHOULD START A LITTLE HOTEL BACK THERE.

FILL 'EM UP, GO BACK THERE, GET A LITTLE BIT OF REST IN."

Barbara: YEAH!

THEY LOVE BEING LOVED, PUT IT THAT WAY.

Anthony: ALSO I HAD TO GET ME A LITTLE DOLLY, START ROLLING PEOPLE OUT OF HERE 'CAUSE THEY CAN'T GET UP OUT THE CHAIR.

"I'M STUCK!"

START ROLLING THEM OUT THERE TO THEIR CARS, JUST DUMP 'EM RIGHT THERE.

[ LAUGHS ] Sebak: [ CHUCKLES ] BUT NO MATTER HOW FULL YOU MIGHT GET HERE, THERE'S ALWAYS ROOM FOR TOMORROW.

AND IF YOU'RE LUCKY, TOMORROW YOU WILL WAKE UP HUNGRY IN THE TOWN OF HILO ON THE BIG ISLAND OF HAWAII, AND YOU WILL FIND YOUR WAY TO KEN'S.

Wilma: THE LOCATION IS PERFECT -- NEAR THE AIRPORT, NEAR THE HOTELS.

EVERYBODY'S GOT TO PASS KEN'S.

YEAH, WE'RE GONNA HAVE BREAKFAST, FOR SURE.

Sebak: A MAN NAMED KEN PRUITT OPENED THIS PANCAKE RESTAURANT IN THE EARLY 1970s.

THEN HE SOLD IT TO RIC MAIAVA AND HIS FAMILY IN 1990.

AND WHEN I CAME HERE, I THOUGHT I STEPPED BACK IN TIME.

WITH THE ORANGE NAUGAHYDE AND THE COUNTER BOOTHS AND COUNTER SEATS AND THINGS LIKE THAT.

IT WAS JUST SOMETHING I HAVEN'T SEEN IN HONOLULU FOR YEARS.

IT WAS A GOOD DECISION.

BREAKFAST IS GOOD.

AND YOU GET A LOT -- A LOT OF FOOD, BASICALLY, YOU KNOW?

Wilma: IT'S NOT JUST BREAKFAST.

WE WORK MOSTLY BREAKFASTS, BUT WE DO SERVE LUNCH AND DINNER, ALSO.

IT'S A 24-HOUR RESTAURANT.

EVERYTHING'S AVAILABLE 24 HOURS.

HOW CAN YOU GO WRONG?

Ric: IT'S A LOT OF LOCAL FOOD.

I'M NOT GONNA SAY HAWAIIAN FOOD.

I'M GONNA SAY LOCAL FOOD.

LOCAL-STYLE FOOD.

James: HOW IS IT, AUNTIE?

IT'S GOOD.

HOHOW YOU GUYS DOING?

NEED A FEW MINUTES?

OH, YEAH.

YEAH.

Sebak: WE CAME TO KEN'S BECAUSE BEVERLY AND JAMES RUBIO SUGGESTED IT AS A GREAT SPOT TO TRY THE HILO SPECIALTY CALLED LOCO MOCO.

JAMES HAS BEEN WRITING A FOOD BLOG -- WITH LOTS OF PICTURES -- SINCE 2005.

OH, THE NAME OF MY BLOG ISIG ISLAND GRINDS.

AND IT'S SIMPLY "BIG ISLAND" AND "GRINDS" IS WHAT WE SAY WHEN WE EAT.

SO, IT'S LIKE, WE GO GRIND.

"LET'S GRIND."

I WANTED TO START A BLOG JUST ABOUT LOCO MOCOS, BUT I FIGURED, MIGHT AS WELL EXPAND AND TRY, DO OTHER NEW THINGS, SO, THAT'S HOW BIG ISLAND GRINDS STARTED.

WELL, HERE'S THE ORIGINAL LOCO MOCO.

AND THAT'S THE TRADITIONAL ONE TO GET.

NEVER TRIED IT.

I'M GONNA GIVE IT A WHIRL.

"THE ORIGINAL LOCO MOCO."

SOUNDS GOOD.

YEP.

THIS IS WHAT WE'RE -- WHAT'S CALLED A LOCO MOCO.

THIS ONE IS DONE WITH EGGS OVER EASY.

OKAY, UNDERNEATH THERE, YOU'LL SEE A PATTY, HAMBURGER PATTY, WITH GRAVY ON TOP OF IT, AND UNDERNEATH THAT, TWO SCOOPS OF RICE.

LOCO MOCO AND A GOOD, STRONG COFFEE.

LOCO MOCO.

YEAH.

ALL RIGHT.

OH, LOCO MOCO.

FIRST, WE DROP THESE FIVE-OUNCE PATTIES.

THESE ARE FIRST OFF.

THESE ARE OUR LOCO FIVE-OUNCE PATTIES.

THEY GO UP ON THE BROILER.

THEY GONNA COME WITH TWO SCOOPS OF RICE.

TWO SCOOPS OF RICE RIGHT HERE.

FOR THESE LOCOS -- PATTIES.

TOP IT OFF WITH GRAVY.

Wilma: YOU CAN ORDER HAMBURGER PATTY WITH GRAVY, EGGS AND RICE, BUT IT ALL COMES IN A BOWL, THE LOCO MOCO.

TOP THESE BAD BOYS OFF.

James: YEAH, I'M ALWAYS TAKING PICTURES, TAKING PICTURES.

MY FRIENDS WILL GET IRRITATED BECAUSE I HAVE TO TAKE PICTURES OF EVERYTHING.

ALL THEIR FOOD.

IT'S KIND OF INTERESTING.

I NEVER KNEW ANYBODY THAT ACTUALLY WOULD TAKE PICTURES OF THEIR FOOD AND THEN WRITE ABOUT IT.

[ LAUGHS ] GARNISH IT WITH A LITTLE BIT OF GREEN ONION, AND THAT IS OUR DAILY ORDERS OF LOCO MOCOS, MY FRIEND.

FROM THAT ONE LOCO MOCO, THE ORIGINAL HAMBURGER PATTY, WE SPREAD OUT TO CORNED BEEF HASH, TERI-BEEF, SPAM, MAHI-MAHI.

ON TOP OF THE LOCO MOCO, I LIKE IT SUNNY-SIDE UP.

WITH A LITTLE BIT OF TABASCO OR SHOYU, DEPENDING ON WHAT YOU FEEL.

OH, THAT'S SO GOOD.

I LIKE IT NICE AND YOLK-Y, SO WHEN YOU CRACK THE YOLK, IT JUST GOES ALL OVER.

MAKES IT REALLY GOOD.

AND WE ALSO DO WHAT WE CALL THE SUMO MOCO NOW.

THE SUMO LOCO IS SIX SCOOPS OF RICE... THEY RING THIS BELL WHEN YOU ORDER ANYTHING "SUMO."

...TWO BEEF PATTIES... IT'S SOMETHING THAT'S HUGE.

...TWO EGGS, AND THEN GRAVY.

THEY BANG THIS GONG, AND THEN EVERYBODY JUST YELLS, "SUMO!"

DING-DING-DING, "SUMO!"

THEN DONG.

[ DING, DING, DING! ]

All: SUMO!

[ DONG! ]

THERE'S YOUR SUMO.

WHOO-HOO!

AND THE CUSTOMERS THINK IT'S A FIRE DRILL.

Ric: IT'S A BIG NOISE.

All: SUMO!

[ DONG! ]

OR THEY THINK IT'S THE TSUNAMI THING.

IT'S FUNNY.

THE TSUNAMI THING IS RIGHT THERE.

WE TRIED SHARING THE SUMO MOCO ONCE, AND WE COULDN'T EVEN -- WE COULDN'T EVEN DO IT.

Martin: IT'S PRETTY MONSTROUS EATING.

Carlene: IT'S FUNNY.

WHEN YOU RING THE BELL, THEY'RE WATCHING IF ANYONE'S RUNNING.

THU KNOW, RUNNING TOWARDS THE DOOR.

IT'SUNNY.

[ Chuckling ] I'M TELLING YOU IT'S FUNNY.

THAT WAS AN AMAZING BREAKFAST.

WE HAVE NOTHING LIKE THAT IN CANADA, AND THAT WAS AWESOME.

Ric: EVERYTHING'S DONE WITH SPEED, HERE, SO YOU CAN COME IN AND HAVE YOUR BREAKFAST IN AND OUT WITHIN 20, 25 MINUTES MOST OF THE TIME.

IF YOU'RE AWAY FROM HILO FOR A LONG TIME, FIRST THING I LIKE TO DO WHEN I COME BACK TO HILO IS COME TO KEN'S.

IT FEELS -- YOU'RE BACK HOME.

KEN'S IS A LANDMARK.

YES.

[ LAUGHS ] Sebak: KEN'S IS A HARD ACT TO FOLLOW, BUT THE NEXT MORNING, JAMES AND BEVERLY INSISTED THAT WE DRIVE TO THE TOWN OF WAIMEA FOR ANOTHER LOCO MOCO.

James: IT TAKES ABOUT AN HOUR AND A HALF TO GET TO WAIMEA FROM HILO.

DRIVE AROUND THE HAMAKUA COAST.

Sebak: JAMES AND BEVERLY KNOW WHERE TO STOP FOR PRE-BREAKFAST ALONG THE WAY.

James: NICE STOP TO MAKE IS IN PAPAIKOU, THEY HAVE THESE GREAT MALASADAS.

Sebak: MALASADAS ARE PORTUGUESE DONUTS MADE RIGHT HERE BY BAKER TOM.

James: HEY, BAKER TOM.

HOW YOU DOING?

HOW CAN I HELP YOU TODAY?

OH, WE WANT SOME MALASADAS.

MALASADAS TODAY.

OKAY.

THE BEST ON THE BIG ISLAND FOR SURE.

GOD BLESS YOU, NOW.

I ALWAYS LOVE TO HEAR THAT.

I'VE GOT YOUR ORIGINALS OUT NOW.

I'VE GOT CHERRY.

I HAVE LILIKOI IN THE BACK, AND APPLE.

LILIKOI AND APPLE SOUNDS GOOD.

LILIKOI AND APPLE?

WHAT'S YOUR MOST POPULAR ONE?

I STARTED WITH THE APPLE.

THE STRAWBERRY CHEESECAKE AND THE PEANUT BUTTER AND JELLY ARE PROBABLY TWO OF THE MOST POPULAR ONES I GOT, THOUGH.

THAT SOUNDS GOOD.

WHERE'S YOUR MALASADAS?

[ LAUGHS ] WOW.

IT LOOKS GOOD.

MMM.

MALASADAS.

THEY'RE STILL WARM.

[ Muffled ] THEY'RE REALLY MESSY, BUT SUPER GOOD.

BUT SO FUN TO EAT.

[ LAUGHS ] Sebak: THIS IS A GREAT IDEA -- A ROADSIDE BAKERY.

BUT, YOU KNOW, WE HAD TO GET BACK ON THE ROAD TO WAIMEA, HEADING FOR A HAWAIIAN-STYLE CAFé CALLED HAWAIIAN STYLE CAFé.

Kalani: WE'RE RIGHT ON MAMALAHOA HIGHWAY.

WHENEVER PEOPLE CALL, WE JUST TELL THEM WHEN YOU'RE COMING UP THE HILL, WE'RE RIGHT AFTER THE FIRST GAS STATION YOU'RE GONNA SEE.

I USED TO TEACH PIANO BEFORE, SO ONE OF MY PIANO STUDENTS -- HE WAS AN ADULT STUDENT -- HE TOLD ME ABOUT THIS PLACE.

SO I HAD TO TELL HIM ABOUT IT, 'CAUSE HE'S A FOODIE.

James: I'M DOWN.

I'M DOWN FOR SOME RESEARCH.

Sharon: THE FIRST TIME I CAME HERE, SOMEBODY SAID, "GO TO HAWAIIAN STYLE AND HAVE BREAKFAST."

OKAY.

AND I SIT HERE BY MYSELF AT THE COUNTER.

Guy: WELL, YOU KNOW THIS COUNTER HAS BEEN HERE FOREVER.

YEAH, YOU CAN SEE EVERYBODY AROUND.

IT'S GOOD.

LOT OF LOCALS.

IT'S A HANGOUT.

I LOVE THIS COUNTER.

YOU CAN SEE EVERYBODY.

JUST GOOD ENERGY HERE.

WE TALK TO PEOPLE ON THE COUNTER.

IF WE HELP OUT, YOU KNOW, WE TAKE THE PLATES FOR THE WAITRESSES.

Beau: WE JUST STOPPED IN 'CAUSE WE WANTED SOMETHING THAT HAD A HAWAIIAN STYLE TO IT, AND THIS IS CALLED THE HAWAIIAN STYLE CAFé, SO... CAN'T GET ANY BETTER THAN THAT.

Guy: YOU KNOW IN ACTUALITY, THE WHOLE PLACE HERE, YOU KNOW, IT'S SORT OF FUNCTIONALLY OBSOLETE, BUT WE MAKE IT WORK.

Sebak: GUY KAOO AND HIS SISTER JAN HAVE OWNED AND RUN THIS PLACE SINCE 2005.

PEOPLE COME IN AND THEY SEE OUR MENU, THEY'RE ALWAYS ASKING, LIKE, "OH, WHAT'S THIS?"

THE FIRST PLATE CAME, AND I WAS LIKE, "OH, MY GOD!"

AND ALL THE PEOPLE, ALL THE LOCALS WERE LAUGHING AT ME.

THEY'RE LIKE, "OKAY.

SHE'S A NEW ONE."

I USUALLY GET BACON, BUT I'M BEING GOOD TODAY.

I GOT FISH AND EGGS AND LETTUCE, SO... Sharon: I'VE BEEN HOOKED EVER SINCE.

I GET A CRAVING TO COME HERE.

TODAY, WE GOT FISH AND EGGS.

GOT MAHI-MAHI AND EGGS, HASH BROWNS, RICE.

Sebak: KALANI GUERRERO IS CHEF HERE.

HE CAME BACK HOME AFTER CULINARY SCHOOL.

Kalani: THE CUISINE OVER HERE IN HAWAII IS -- YOU KNOW, WE HAVE PEOPLE FROM EVERYWHERE, SO EVERYBODY HAS THEIR INPUT.

SO WE TRY TO GET OUR MENU AND OUR SPECIALS FROM EVERYBODY HERE.

YOU EAT WHAT YOU ARE.

[ LAUGHS ] I ORDERED THE KALUA HASH.

ALL RIGHT, HERE WE HAVE THE KALBI RIBS, WHICH IS A KOREAN TYPE OF TERIYAKI BEEF.

Gerry: IT DOESN'T MATTER WHAT YOU EAT HERE.

YOU GET PLENTY OF IT, AND IT'S REALLY GOOD.

Woman: ADAM AND I ORDERED THE LIGHT BREAKFAST.

AND I JUST HAD TO ORDER THE FRIED RICE ON THE SIDE 'CAUSE IT LOOKED SO GOOD.

AND PANCAKES.

AND PANCAKES.

ONE OF THE BIGGEST PANCAKES YOU CAN GET ON THE ISLAND.

I ORDERED BACON AND EGGS AND HASH BROWNS.

SAME HERE.

James: I LOVE THEIR LO MOCOS OVER HERE.

Kalani: WE GOT A GOOD-SIZED LOCO MOCO.

Dottie: IS THAT WHAT YOU USUALLY GET?

YEAH.

HAVE YOU EVER HAD THE BIG MOK?

I MIGHT TRY THAT.

THE BIG MOK HAS THE PORTUGUESE SAUSAGE AND MULTIPLE MEATS.

OH, OKAY.

NOT JUST THE BURGER.

OH, RIGHT HERE.

YEAH.

Carrie: THIS GUY JUST ATE A WHOLE ONE.

YEAH.

HIS PLATE IS CLEAN.

YOU HAD THE BIG MOK, RIGHT?

I HAD THE BIG MOK, YEAH.

AND THAT WAS -- WHEW!

AWESOME!

GOOD STUFF.

YOU KNOW, BEST PLACE RIGHT HERE.

Kalani: WE GOT A LOT OF VARIATIONS ON THE LOCO MOCO.

WHATEVER YOU WANT, WE'LL PUT ON A LOCO.

[ LAUGHS ] James: I'M THINKING MAYBE TRY THAT MOK-A-SAURUS.

IT LOOKS PRETTY GOOD.

Guy: FOR US, THERE'S NO RULES HERE.

BREAKFAST?

YOU CAN HAVE BREAKFAST THROUGHOUT THE WHOLE DAY.

IF WE WERE OPEN AT NIGHT, YOU CAN HAVE BREAKFAST IN THE EVENING.

OH, I GOT THE MOK-A-SAURUS.

AND IT'S HARD TO TELL WHAT'S -- WHAT'S IN HERE, BUT UNDER THERE, THERE'S SOME FRIED RICE.

AND CHICKEN CUTLET.

UH, OVER HERE, A REALLY NICE HOMEGROWN BEEF PATTY, SPAM, OF COURSE -- THEY PUT TWO SLICES OF SPAM -- TWO EGGS, GOOD ONIONS, GREEN ONIONS.

KALUA?

OH, WAIT.

HERE.

[ LAUGHS ] KALUA, KALUA PIG.

THAT LOOKS GOOD.

THAT'S THE MOK-A-SAURUS.

[ LAUGHS ] AND YOUR PANCAKES.

OHAND THESE SMALL, LITTLE PANCAKES HERE.

[ LAUGHS ] YOU KNOW, YOU WALK OUT OF HERE, YOU KNOW, IF YOU'RE STILL HUNGRY, THEN I DON'T KNOW.

[ LAUGHS ] IT WAS AMAZING.

IT WAS HUGE.

BEST MEAL THE WHOLE TRIP OF HAWAII.

IT'S HAWAII.

IT IS HAWAII.

IT IS ALOHA.

James: YOU COME HERE, YOU DON'T -- IF YOU HAVE SOMETHING PLANNED HE AFTERWARDS, FORGET T 'CAUSE YOU JUST EAT AND THEN GO HOME, GO FALL ASLEEP.

[ LAUGHTER ] WE LOVE FOOD HERE IN HAWAII, YEAH.

HAWAIIANS, YOU KNOW, MAKE PEOPLE HAPPY.

WE TAKE BREAKFAST SERIOUSLY HERE.

[ LIGHT LAUGHTER ] Sebak: YEAH.

LOTS OF PEOPLE IN LOTS OF PLACES TAKE BREAKFAST SERIOUSLY.

COME SOMETIME AND HAVE BREAKFAST WITH US.

IT'S GOOD FOR YOUR BODY, MIND AND SOUL.

Gary: YOU CAN GO ANYWHERE WITH IT.

I MEAN, THERE ARE SO MANY VARIATIONS YOU CAN GO ON.

Sebak: IT'S AN IMPORTANT MEAL FOR COUNTLESS REASONS, AND GOING OUT TO AN UNUSUAL, ONE-OF-A-KIND PLACE CAN BE AMAZINGLY GRATIFYING.

Taylor: YOU CAN GET GOOD FOOD ANYWHERE, BUT IT'S THE PEOPLE THAT MAKE ANYPLACE.

EVEN MORE FUN WHEN THERE ARE LOTS OF PEOPLE TO ENJOY THE BEGINNING OF THE DAY WITH.

THE PEOPLE IS WHAT MAKE IT WORK, YOU KNOW?

MATCHED WITH THE GOOD FOOD, YOU KNOW WHAT I'M SAYING.

YOU GOT LOVE.

Sebak: AN EARLY MORNING BITE -- SURROUNDED BY FRIENDS OR STRANGERS -- CAN BE BEAUTIFUL, SOMETHING TO ALWAYS LOOK FORWARD TO.

MY THEORY -- YOU EAT ENOUGH PLACES, YOU'RE GONNA FIND SOME GOOD ONES ALONG THE WAY.

BEST BREAKFAST OF MY LIFE.

A FAVORITE BREAKFAST OF MY LIFE.

IF I CAN REMEMBER, IT'S MY AUNT.

IT WAS VEGETABLE HASH.

THAT'D BE ON MY BIKE.

I WANT TO SAY MY GRANDMOTHER WHEN SHE WOULD MAKE, LIKE, FRESH EGGS WITH GRIND-UP TOMATO FROM THE GARDEN, RIPE TOMATOES.

MY MOM WAS AN AWESOME COOK.

SO IT WAS CARROTS AND BROCCOLI AND ONIONS.

MY EARLIEST RECOLLECTIONS OF BREAKFAST WERE, YOU KNOW, MY FATHER.

HE MAKES THE SAME BREAKFAST MY WHOLE LIFE.

YOU WANT TO BE HOME, AND ALL OF A SUDDEN YOU WAKE UP TO, LIKE, BACON AND SAUSAGE AND PANCAKES AND HOME FRIES, AND YOU'RE LIKE, "YES!"

AND YOU MIX THEM WITH THE EGGS SCRAMBLED.

I WANT TO SAY THAT, AND A LITTLE FETA CHEESE IN THERE.

THE PANCAKES, THE GRITS, THE HASH BROWNS -- SHE MADE EVERYTHING FROM SCRATCH.

SO WE WERE SITTING OUTSIDE, AND THEY BROUGHT US WARM WAFFLES.

IT WAS A BUFFET.

SCRAMBLED EGGS IN TRUFFLE BUTTER.

IT'S COUNT CHOCULA.

JUST OUR HONEYMOON WAS NICE.

JUST HAVING LEFTOVER BREAD PUDDING AND WATCHING DRUNK TV IN THE HOTEL.

THAT WAS [LAUGHS] AND YOU WALK IN AND YOU SEE ALL THIS WONDERFUL FOOD AS FAR AS YOU CAN SEE.

THEY GROUND OR SHREDDED ALL THIS UP AND PUT IT IN A POTATO PATTY AND FRIED IT.

BISCUITS AND GRAVY.

HE'D MAKE A LITTLE EXTRA, GIVE ME SOME, AND THAT, THAT'S WHAT REALLY GOT ME INTO BREAKFAST.

WHICH IS VERY WEIRD [Laughing] FOR A NORTHERNER.

USED TO BE THIS OLD LADY, SONIA MOSAIOS.

AND THEY SAID, "WELL, THAT'S THE 'WARM' ROOM."

I WOULD HAVE TO SAY PECAN WAFFLES AND SOME EGGS AND SOME BACON.

I THINK THAT WOULD BE ONE OF THE BEST BREAKFASTS I HAD IN MY LIFE.

VIENNA SAUSAGE, EGGS, AND RICE, AND SHE'D ALWAYS HAVE IT READY ONCE I SIT DOWN.

MY MOM USED TO DIP IT IN EGG, OKAY?

"YOU HAVE TO GO AND LOOK AT THE 'COLD' ROOM!"

WITH THIS WONDERFUL KIND OF THICK, GREEK YOGURT.

AND IT WAS THIS OMELET THAT CARMAN MADE, AND IT JUST HAD ALL THESE DIFFERENT MEATS IN THERE.

ANYWHERE THAT HAS A GOOD MEXICAN BREAKFAST, USUALLY WHEN I'M TRAVELING, I'M THERE.

AND THEN YOU PUT IT IN THE PAN, TWO PIECES OF THAT, AND IN THE MIDDLE, YOU PUT SOME HAM AND CHEESE AND YOU MAKE IT LIKE A SANDWICH.

IT MELTS.

IT'S LIKE A FRENCH TOAST SANDWICH.

DRIZZLED WITH HONEY AND NUTS.

AND THEN YOU PUT HONEY ON TOP.

THAT WAS MY GREEK THING.

OH, MY GOD.

THEY SPICED UP THE HASH, AND THEN IT WAS SERVED WITH A HORSERADISH SAUCE ON THE SIDE.

TO DIE FOR.

IT'S AN EXPERIENCE I'LL NEVER FORGET.

MY GRANDMOTHER'S BREAKFAST IS THE BEST BREAKFAST I'VE EVER HAD.

WELL, I HOPE THIS IS THE BEST BREAKFAST OF MY LIFE.

Sebak: OFTEN PEOPLE ASK HOW WE DECIDE WHICH PLACES WE SHOULD VISIT IN A PROGRAM LIKE THIS.

THERE ARE NO RULES.

SOMETIMES, I KNOW THE PLACE ALREADY, LIKE SQUARE CAFé IN PITTSBURGH, OR THE WENTWORTH IN NEW HAMPSHIRE.

SOMETIMES, IT'S A SUGGESTION FROM A VIEWER BACKED UP WITH GOOD REVIEWS ONLINE, LIKE CONNIE & BARBARA'S IN DETROIT OR BIG ED'S IN RALEIGH.

IT'S GOOD TO BE GUIDED BY A FOOD BLOGGER, LIKE JAMES RUBIO IN HAWAII, BUT WE NEVER SAY THESE ARE THE BEST.

THERE ARE COUNTLESS MORE TO TRY IN THE UNENDING QUEST FOR A GREAT BREAKFAST.

Cunningham: "BREAKFAST SPECIAL 2 -- REVENGE OF THE OMELETS" WAS MADE POSSIBLE BY THE CORPORATION FOR PUBLIC BROADCASTING AND BY CONTRIBUTIONS TO YOUR PBS STATION FROM VIEWERS LIKE YOU.

THANK YOU!

Carlene: WHAT AM I LOOKING AT?

Sebak: YOU'RE LOOKING AT ME.

OH!

LOOKING AT YOU.

LOOK AT RICK.

DON'T LOOK AT THE CAMERA.

Lenett: I THINK YOU'RE WONDERFUL.

YOU OUGHT TO SEE BEHIND THE CAMERA, TOO.

THAT'S EVEN BETTER.

Phyllis: I AM A GOOD COOK.

AND MY HUSBAND LOOKS LIKE I'M A GOOD COOK.

AND IF YOU PUT THAT ON TELEVISION, HE'LL KILL ME.

Sebak: HOW MANY OTHER JOBS HAVE YOU HAD?

THIS IS MY ONLY JOB.

Wayne: I WILL LET HER HUSBAND KNOW THAT SHE'S GONNA BE ON 'CAUSE Y'ALL PROBABLY GONNA PUT ON THAT PART ABOUT "DON'T TELL MY HUSBAND."

WHAT'S MY SECRET FOR BEING HERE FOR 16 YEARS?

NO KISSING THE CREW.

THAT'S MY SECRET.

[ LAUGHS ] Cunningham: TO ORDER "BREAKFAST SPECIAL 2 -- REVENGE OF THE OMELETS" ON DVD, VISIT shoppbs.org OR CALL 1-800-PLAY-PBS.

THE ORIGINAL DVD "BREAKFAST SPECIAL" IS ALSO AVAILABLE.

TO LEARN MORE ABOUT "BREAKFAST SPECIAL 2 -- REVENGE OF THE OMELETS" AND OTHER TASTY STUFF, VISIT pbs.org/food.