- [Rachel] I don't know if I'm in the right place.

(laughs) Oh, yeah, there it is.

- [VO] In this modern world of restaurant listicles and viral Instagram posts, there are some gems that are still hidden.

The country's first and only snack museum is in an unmarked alley in Everett.

And the best shrimp and grits I've had in Washington, is from a Fife cafe with no sign out front, inside a motorcycle dealership.

I'm Rachel Belle, host of Your Last Meal podcast, cookbook author and long time journalist.

Today on The Nosh, we are spilling some secrets.

- Hi!

I'm Rachel, nice to meet you.

- I'm Jaxen.

Nice to meet you.

- Thank you.

I feel like I'm in Europe at like, the most prestigious museum.

- Step on in.

- [VO] Jaxen McInnis was given the nickname "Snacks" in middle school.

So perhaps he was destined to turn his one-car garage into a snack museum with a tiny gift shop, so you can try a few things.

Jaxen buys a lot of the limited edition snacks.

Some are donated by companies and some are gifted.

- I have something to bring you.

I was just on a trip and I saw this in a little shop, and I didn't know if you had it.

Do you have Vlasic Pickle Balls?

- I actually don't think I have them in here, but I have tried them.

- Oh, you have?

- I have tried them.

I think I got just the place for it.

- Oh, yay!

Is this a Mrs.

Butterworth's Fruity Pebbles?

- Oh, it is.

(laughs) We have Pringles, Twinkies, different cereals, all types of stuff.

When people come in here, they see things that they used to eat growing up.

They see things that they had in their childhood and it brings them a lot of joy.

- Can we try a couple snacks?

- We can.

- [Rachel] Okay, I love chips.

What is this?

Spicy noodle flavor.

Three chili pepper spice.

- Gotta do the smell first.

- I gotta say, it smells like a fart.

(laughs) - Wow.

- You know, I don't find it spicy.

Should we have something sweet?

- Yes.

Double Stuff Sour Patch Kids Oreos.

- I've heard about these!

Whoa.

It smells like Jello.

It's kind of burning my tooth.

- This is horrible.

(laughs) Alright, I have one more item that I love, that I think you're going to love too.

- Okay!

- Honey butter chips.

- Ooh, I've heard about these.

Ooh, those smell like pancakes.

It smells so strongly of maple syrup.

Mmm.

Super buttery.

Very maple-y.

The perfect sweet and salty.

There's something fun about all of these different bizarre, interesting flavors.

So it's kind of cool you can just drive up to Everett, if you're me and you live in Seattle, and try a bunch of snacks from around the world.

- Yep.

Got it all here.

- Cheers!

- [VO] Down in the South Sound, Chef Warnessa Victorian is cooking up comfort food in a very unexpected place.

Inside a Harley Davidson dealership.

Which fits in with her unconventional vibe.

- Hi!

How are you?

- First bite, alright?

- It's so good.

- It's so good?

Okay.

Secret menu it is.

I'll make you something.

I got something good in there today too.

- [VO] Before opening Lizzie Lou's Too, Warnessa left a Fortune 500 career.

She's also a DJ at local roller rinks, and she rides motorcycles.

- [Rachel] Warnessa?

Oh, hi!

- [Warnessa] Oh, hi!

How are you?

- I'm good.

How are you?

- So great, it's so great to have you in today.

- Thank you, so where is the restaurant?

- The restaurant is this way.

Come on with me.

- There's not that many places to get shrimp and grits in this area, so I'm really excited to try yours.

- Yeah, no one offers loaded shrimp and grits.

Only Lizzie Lou's.

I won't call it a southern dish, but I'll call it the Pacific Northwest east side dish because I'm from the east side of Tacoma.

There's going to be a great pillow of cheese grits.

- I love the word "great pillow of cheese."

- Yes, yes.

And on top of that, some crab, colossal shrimp, and sunny side up egg.

First we're going to jump right in and make the grits.

- [Rachel] Okay.

- We're going to take a whisk over there.

Give it a nice little whirl and then just let it do its thing.

Timer, are you ready?

1, 2, 3... - Boop!

- Time.

Now to make the perfect egg here at Lizzie Lou's.

It cooks the whole time that the actual grits are cooking.

- Wait, this cooks for 25 minutes?

- Yep.

Nice and slow.

Now we're going to get our shrimp started.

Frozen locks in the moisture.

And there is one thing that I think sets us apart.

We have... Voila!

Our Lizzie Lou's all-purpose seasoning.

Now, It looks like you should be able to tell what's in here, but you know I always do things to it so you don't know, right?

Let's see if you can figure it out.

- Black pepper.

- Yes.

- I'm assuming there's salt.

- Lemon pepper?

- No, not lemon pepper.

That would be too easy.

So it is still a secret then, she couldn't figure it out.

And this is our shrimp powder.

This will become the sauce.

Now once this is in here, we'll just stick it into the oven while we prepare the grits.

- Okay.

- Yeah!

Now the grits are really simple.

I'll let you dump, I'll stir though, okay?

- Okay!

I'm ready for this cheese.

- Is there any cheese missing?

- Umm, no, I didn't eat any of the cheese.

- You didn't?

Oh.

- Nope.

- So you're gonna dump that right in.

This is what keeps me in shape because stirring grits every day it is not for the weak at heart.

- [Rachel] Oh my god, that looks so good.

I'm having, like, a little adrenaline.

Now we're making a secret menu item?

- Yes!

- So would this just say 'secret' on the menu and you wouldn't know what you were getting?

Well this is just what you're getting today, I'm making this just for you.

- Ohh!

Oh, okay.

- Yeah, every secret menu when you come into Lizzie Lou's is different.

I'm going to make for you a quick macaroni and cheese.

- Yum.

- This is going to be kinda like a flashback.

Like you're going back to your childhood, you're after school and you want an after school snack, and your parents aren't home and you want to make it for yourself.

- This is a latchkey special.

- A latchkey special.

You got it.

All you're gonna need is some mararoni noodles, cheddar cheese, and then butter will pull it all together.

Make it nice and creamy.

I can't tell you what this is.

Just a little of this.

- So many secrets here.

- [Rachel] Woo hoo!

- [Warnessa] Are you ready?

- Yes, I'm ready.

This is the best part.

We get to taste.

- Okay, yes!

- Oh my god, it's so beautiful.

I want to get a little of the crab.

That is so good.

The texture of the grits is so creamy.

It is just perfect.

- This is what people come from far and wide to be able to experience.

That's why I make certain that I don't rush through it.

Getting to know the people that are in here, being able just to sit down amd chat while it's cooking, it's nothing better.

- I want to eat this entire thing, but we have to try the other secret dish.

- Yes.

- Mmm.

That's really good.

That's so comforting.

- Thank you.

- What do you want people to take with them when they leave after a meal here?

- You know the the biggest thing is knowing that food is love.

Every single dish that I make here is made with love.

I want you to feel like, "Hey, I just stopped past Nessa's house."

Because it's just like home when you stop by.

- I taste the love.

And I'm going to eat some more love right now.

- Okay!

- [VO] We just learned that after 12 years at this location, Lizzie Lou's is moving on.

The dealership was sold and Warnessa's looking for a new space in Pierce County, and maybe this one will have a sign out front.

- I think I know what your secret ingredient is.

Is it chicken bouillon?

- No?

- No.

- MSG?

- Absolutely not.

- Paprika?

- No!

- Umm... [censored] - Ding ding ding!

- Oh it is?

!