 Okay, James P. McDonough, coming at you here, Royal Hibachi Buffet, Route 46 West out of Brooklyn, Jersey. The duck doesn't look too bad. Succulent duck. Well actually, the duck that's out of luck, but I got to really be very selective here because it's all bones. Man, this duck obviously wasn't fed that well, but I digress. Oh my god, look at all these bones. What's wrong with it? Obviously this poor duck was was on the Atkins diet or something, you know? Man, I mean, look at that. What's going on here? What the hell am I going to do with skin and bones? What's that saying coming to Jeff Sanbello? Jack Spratt ate no fat, his wife can eat no lean, and the both of them lick the plate clean. Something like that. Oh my god. My nerves. My nerves are shot. Very tough week, people. Very tough week. I'm not going to go into detail. I'm only going to go into detail about food. Oh, look what made it come back. Delicious gyro with the tzatziki sauce, whatever. The yogurt, cucumber sauce that goes on gyro. Here's the cock dribble. I mean, the bouillabastards. That looks really good. Bouillabase, not bouillabastards. I just said that because Commodore Jeff Sanbello and a high ranking officer in my organization watches this video. Look at that there, Salvatore Mercurio, Mario Petrus. Look at that, man. Mick von Raven, Anthony Laura, Ken Thieson. Rick Brown, I'm telling you, food is very important. Oh, look, look, they got the lamps on. They turned the lamps in the party room on, the gorgeous Turkish lamps. Look at it. Look how beautiful. Look how beautiful. They're now selling the small ones, which I will post photos attached to this video for $40 and $50, respectively, depending on the size. Oh, look what's back. Oh, look what's back. Oh, look at this. Custia. Is that what I think it is? Barbecue Custia. Commodore, the thick flounder filet is back. Surf and turf, man. Surf and turf is back. Can you dig it? Can you dig it? Look at that succulent, thick, fresh flounder filet. Look at that. This ain't no cock dribble, man. This is mitochondria enhancing power. Get build up those, those muscle cells with high protein, man. No, I'm trying to figure something out here. What is this? Is this a Custia? Oh, you know what this is. Look at that. These are Fred Flintstone ribs. Remember the ones that tip Fred Flintstone's car up to the side? Remember? They're like their Brontosaurus ribs. Look at that. Look how beautiful. Your jabronis out there that don't appreciate food, that don't, don't think food is great. Look at that. Look at that. This is, this is a great surf and turf. What do you, what do you think, Commodore? Commodore or Jeff Zinbell? What do you think? This is, this is a really high quality soy fin toy. I'm gonna have to come back for this soup, soup of the mar there. Fruit, fruit of the mar brought to the sea. Look at this. Look at this. Look at this. Look at this. Pretty soon we're gonna have Mongolian barbecue action. All right. But if I wait for Mongolian barbecue action, my food will get cold. Got a full sushi bar going. They're not, you know, not the hardcore stuff. There's the octopus sashimi. Wouldn't it be great if they instead of chicken pot pie, if they made octa pot pie? Jeff Zinbell, octa pot pie. What do you think? Going back. Sorry. Hey, how you doing? What kind of soup? Dandelion soup? Oh, okay. Let me go get my damn lemons. If they're limes, this will, the limes will look better with a beige background. All right. Okay. You gave me the right information, right? $40 for the small ones. $50 for the big ones. You cheap bastards, if you don't buy them, I'm gonna smack you around. I'm gonna, there you go. All right. Now I promote them. Oh, what am I doing? I'm making sandwich. See, I told you it was gonna be color coordinated. That'll be good. Well, some for the flounder, some for my ice water. Okay. All right. I don't want to be too greedy with the lemons. Oh, look at the baklava. Got a great baklava. Look at this exotic chocolate cake. Is that German chocolate cake? I don't know. What do you think? This looks good. Look at the vibrant colors. That's it. Look at this place. Where is everybody? All right. Oh, God. Okay. Here you go. I'm now gonna partake in a little gastronomic delight here, surf and turf, come in our Jeff Zandala. I got rather scrawny roast duck, but I got really meaty, barbecued, Fred Flintstone, brawn sauce ribs with thick and succulent fresh flounder. And I am definitely gonna go for the clams and mussels and shrimp, the bouillabaisse thing, but I'm going to make sure I use a large spoon to scoop the broth. I'm not gonna do what I did two weeks ago. Round one has been completed. Here it comes. Camarones and congrejo. Look at that. There you go. Finally came out. There you go. Oh, they took a... Why would they take it away? It was full. It wasn't even empty. That's strange. Oh, that's pretty strange. I don't know about you, but why would they take that away? Come in our Jeff Zandala. They took away the bouillabaisse, I mean the bouillabaisse. Look at that. Oh, there it goes. I was wondering where it went. There it is. You know what? I can always... There you go. There's the party room. Where you need is the belly dances. Right? Make sure I don't get yelled at this time. Oh, look at that. Spoons. Oh, look at this succulents. Succulents. Clams, calamari, muskles, New Zealand green-lipped muskles is a female bouillabaisse or bouillaballs? I don't know. What does it call it? Camero Jeff Zandala. Bouillaballs. Good for the mitochondria. Good for the... Hey, I want the quail hogs, man. What's going on here? I want the quail hogs. Fruit of the mar. Fruit of the mar, man. Look at this. Fruit of the mar. Fruit of the mar. Beautiful. Yeah. I don't eat this pasta because it's going to fill me up and then I won't be able to eat the expensive food. Succulents. Look at this. Beautiful. Calamari, a broth of the sea. A broth of the sea, jabrones. Look at this. Succulents. Alright, that's it. Maybe a little... That's a little broth. This time with a spoon, not using a clamshell like last time. And I have just make sure I carry it carefully. I mean, I can always go back and get the gyros later, but I think that they do is they put the gyros up all day long. It's not like the Lionel Richie song all night long. Very tasty, the marinated meat. Oh boy, let's see what's going on down here. Let's see if this... I know that the chicken wings were excellent. Whatever they use in the batter or seasoning before they deep fry it or whatever. I give it two thumbs up compared to all the other chicken wings that I've had in the past. Okay, here we go. Toastonis. I'll take one. Oh, shit. I'm having trouble now. I think I'm spilling it now. I gotta be really careful. I gotta be really careful with this. What do we got here? I have no idea what that is. Eggplant. Oh, eggplant. That's great. How do you get it? Yeah, that's true. Because I'm not... Oh yeah, I was gonna say, last time I grabbed something the wrong way, I got yelled at. Okay. Wow, eggplant. This is... Actually, this is... This has got to get on video, man. This has got to get on video. Moulinane. Coming up, Jeff Sandbelle. Look at this moulinane. Oh, look at this. This is a work of art. Look at that. Look at that, Jeff Sandbelle. Look at that moulinane. Look at it. Oh, I definitely got to get something up. I got to get something up. This is awesome. This is awesome. I got to get some of this. This excites me. Oh, no papaya, though. Oh well. I don't see no papaya. I don't see no mango. I don't see no guanabra. No mame. No... Tamarindo. No. Okay. Aye, aye, aye. It's my buddy. Just talking to my buddy here. Now, I got to get some of this. Oh, this is beautiful. Look at that. Look at that beautiful... Look at that beautiful work of art. Look at that eggplant. Now, you can't beat this. You can't eat it. This can't be beat. Look at it. Look how beautiful that looks. Royal Hibachi Buffet. 146 West, Satterbrook, New Jersey. Look at that. The man has outdone himself. Look at it. Round two has been completed. Okay. Now, it's time for some very nicely marinated gyro. The topping, I guess they call it the tzatziki sauce or something. I don't know. Somebody cut the pita bread small this week. I don't know why. I don't know why. What would possess them to do so? Oh, well, what are you going to do? What are you going to do? What are you going to do? Some nice gyro meat. Some gyro meat. Animal flesh. Bulia base. This is really good. The very thick flesh flounder fillet. Just put out the whiting with the flounder. The flounder is excellent. Okay. Let me get some of this topping. Bless their hearts. The calamari finally came out. Get some tentacles if I could find any. We'll surf and turf here. Mostly the rings because these Americans are babies. They can't handle the tentacles. I have to settle for the rings. I'm going to have to settle for the rings, sister Lisa. I'm going to have to settle for the rings. The marinara sauce. The marinara sauce. Hope it doesn't clash. Hope it doesn't get on the gyros because that wouldn't be good, right? All right. Here we are. A combination of Italy in the Middle East. Italy in the Middle East. Gyro in calamari marinara with probably a half a dozen lime wedges squozing or squeezing into my water. Look at this, sister Lisa. The hot ice cream station. Ice cream with multi-color flashing LED lights. You got to love technology. They should get some demented clown for Halloween standing there. So they save money on ice cream so the kids will run away. Hey, here comes Chubsy Ubsie. Don't play Miss Crabtree. Don't call me Norman. Just call me Chubsy Ubsie. Oh, there he goes. He's going to dive into it and leave the door open so the ice cream gets soft. Oh my god. What do you think broke the handle on one side? All right. It's time for ice cream. Ice cream. Let's see what's in store for me. The vanilla strawberry. No, no chocolate. What's wrong with these people? What else is chocolate? Chocolate chip mint. Rainbow sugar. All right. Hey, what's going on? No chocolate? What's wrong? How can you not have chocolate? I don't have much choice. I guess I can't do the penguin. I can't do the penguin with the tuxedo because there's no chocolate. He's going to have to be chocolate chip mint because I already had vanilla at home. No chocolate? Thank you. The hardest thing is all sticky, too. What am I going to do? What am I going to do without chocolate? I'm going to have to get chocolate chip mint. That's all right. Chocolate chip mint is good. It's good. Look at that. Look at that. Beautiful. What a work of art. It's coming out of this soup, too. But no problems. Look at this. Look at this. What was next? Okay, there we go. Beautiful. What do you think, people? It's the end of the buffet. It's the end of the buffet. You know why? Because I got the ice cream. That's why it's the end. I got the ice cream. Okay. We get out of it. There you go. So that's it for the end of September 2018. Autumn weather is creeping up on us very quickly, which I'm very happy. It's very refreshing to finally have cooler temperatures. Well, the relatively cooler temperatures. But guess what? Isn't it funny how many Dairy Queen franchises closed down in the winter? Well, let me tell you something. I love ice cream and I eat ice cream even in the winter. But actually, well, it doesn't match my shirt. I'll show you. Well, my shirt I'm wearing a kind of wearing. I'm wearing this Kelly Green Izod. So I wouldn't say it matches my shirt. Okay. The chocolate here is really good, but there's no chocolate there, you know? I guess it is the favorite flavor. This is extra dark hot chocolate. Okay. Old joking aside, these beautiful lamps imported from Turkey at the Royal Hibachi Buffet Rule 46 West out of Brooklyn, New Jersey. The small ones are $40 and the large ones are $50. I'll give you a couple back there that are not lit. And of course, this one. Okay. Beautiful lamps imported from Turkey. Old joking aside, come and buy them. All right. And definitely try the food. Don't just, well, you could buy the lamps and walk out, but I would stay and have the food and buy the lamps. Okay. All right, people, we got it.