[0:00] My favorite thing on themenu isn't always on the menu. [0:02] It's called What the Cluck? [0:04] My favorite burgeris the Jalapeño Bizness. [0:07] The French Canadian, which had [0:10] it was actually servedcut in half [0:13] face down in a bowl of gravy, I can't even make this up. [0:18] the Minnesota Poutine. It’s Incredible! [0:21] I think the Fo’ Cheezyis my favorite. [0:22] I mean I got the Fo’ Cheezytattoo on my arm. [0:26] the chicken wingsare to die for. [0:31] I was kind of bornin a restaurant. [0:34] I was very young, 3 or 4 yearsold, sitting in a high chair [0:37] while my mom cooked, lunchin a restaurant. [0:40] I think [0:40] naturally you get to a pointwhere you have your own ideas, [0:44] you have your own thoughts,and you want to [0:45] you want to chase them. [0:47] Hey, mom. [0:47] Yeah.Hit the button for me, please. [0:50] I have a question foryou Amy. [0:51] I called a friendwho lives in Newport [0:53] and I was like, “Hey,is there anywhere in Newport [0:55] that's for rent?” [0:56] And he's like, “No, [0:57] but I just got a phone calla couple days ago. [0:59] The Saint Paul ParkAmerican Legion [1:00] wants to lease outtheir kitchen.” [1:02] Between usand the American Legion, [1:04] we are two completely separateentities that work hand-in-hand [1:08] for the same thing.Like we have the same customers. [1:11] If you come in hereand you order food and a drink, [1:13] you have one bill that coversall of it. [1:15] Our customersgenerally don't see that [1:17] we're two separate entitiesbecause we work as one. [1:19] 328 is a little hiddengem inside the American Legion. [1:22] Not many peoplethink of good food, [1:24] good burgers, good friendships,good everything inside [1:28] of an American Legion. [1:28] But we have it here down ingood old Saint Paul Park [1:31] Post 98. [1:32] 328 comingin, it was a godsend for us [1:35] and for mebeing the general manager [1:37] to not have to go backinto the kitchen [1:39] and fling any more burgers [1:40] or chicken or tacosor whatever we had going on. [1:45] My wife and I had [1:45] played around with fartoo many ideas. [1:48] Names that just weren't verygood, weren't very exciting. [1:52] And I don't rememberwhich one of us, [1:54] one of us asked the other,“Hey, what's the address?” [1:56] And it was 328. [1:57] And that'skind of how we got here. [2:04] We won gold in four,different categories. [2:07] We did, fish fry,which we also did last year. [2:10] We did cheese curds,which we also did last year. [2:12] We did bar food,which we also did last year. [2:14] And then for the first timethis year, [2:15] we also added dive bar,which is really cool. [2:19] The most popular isthe burger of the week [2:20] with like hands down.Without a doubt. [2:23] Non like non specialI would say the fried [2:26] chicken sandwich and the 328 areprobably the two bestsellers. [2:30] Other than that. [2:30] I think we've done about 160 burgers of the week [2:33] give or take. [2:34] The wildest is a really hardquestion. [2:37] Our S'more What [2:38] is the first onethat comes to mind? [2:39] It's literallya s'more on a burger. [2:41] We do that 4th of July weekpretty much every year. [2:44] It's (chuckle) It’s a little outthere for a lot of people. [2:47] But we do because it's fun. [2:48] And if you, if you tried, it'sactually a really good burger, [2:51] but it's scary [2:52] for a lot of peopleto have chocolate [2:55] and marshmallow fluffon a burger. [2:56] I think my favorite is probablythe No Reservations. [2:59] that's basically like ait's a French soup burger. [3:02] So we take the onionsthat you have in French soup [3:04] and we basically takeall the liquid out of it. [3:06] So the onions still haveall that [3:07] great French onion soup flavor,but you lose all the liquid. [3:10] So we put those ontop of a burger [3:11] and a little Gruyère cheese,and then we hit it with a torch [3:14] and it's nice and kind of brownand caramelized, [3:16] kind of like French onionsoup would be. [3:17] And the shake of the monthis still kind of a new thing. [3:21] It's very similarto the burger of the week [3:23] that it's just somethingfun for us to play with. [3:31] We've become a family. [3:32] The Legion as a whole is amazingfor the community. [3:35] And what Mik has broughtto the table with him being here [3:39] has helped the communityso much. [3:41] And what he offersand what we offer. [3:43] It's an amazing partnership,and we're blessed as a legion [3:46] to have him here. [3:47] I love the people that I getto work with every day. I. [3:51] I love feedingpeople like, more than anything. [3:53] I love to feed people. So, [3:56] being here and doing thisallows me to do [3:58] that. [4:08] It's alwayshomey. It's always comfortable. [4:11] Like people are always so happy. [4:13] The staff is fantastic. [4:15] It's like a family. [4:16] You gotta try it. [4:18] Anyone can come here. [4:19] Come. [4:20] It's something differentevery time you come. [4:23] It's [4:25] you can't beat it. [4:26] Come on down, try us out.You won't be disappointed.