from hot chocolate in London into ramen
in Los Angeles we found the best of the
best foods in cities around the world hi
guys I'm hearing the producer and a
co-host for best of the best on this
season Alana and I first started our
journey finding the best chocolate chip
cookie in New York City this ended up
being a pretty divisive episode our
whole team was pretty much split
ultimately we had to decide a winner
[Music]
whoa
how is it you like it
[Music]
hi guys I'm here and I'm Ilana and today
we are on our way to start our journey
to find the best chocolate chip cookies
in New York City so there are so many
places in New York City to get and we
here an advance of four top spots based
on internet research word of mouth and a
little bit of personal experience and I
am starving
so let's go let's do it Ilana and I
luckily have similar tastes when we're
talking about the ideal chocolate chip
cookie we're looking for a crunchy
crispy exterior and a gooey interior and
a punch of chocolate chips spotted
throughout the cookie our first stop is
Jacques Torres chocolate Jacques Torres
is a world-famous pastry chef and
chocolatier chef Torres specializes in
handcrafted chocolates made with fresh
real ingredients
hello I am Jacques Torres from Jacques
Torres chocolates and this is the home
of the best cookies in New York this is
my go-to spot for chocolate chip cookies
I come here at least once a month and
it's gonna be neatly very close to my
house in my office so it's easy to stop
by it's very dangerous
give to your customer what your customer
wants an American love cookies so when
you do the things right your cookies
will be a little bit crispy on the
outside soft on the center with a nice
layering of chocolates not too chewy not
too soft so John now is responsible for
pastry is the pastry chef and John going
to show you how to make all those
cookies we're also gonna mix this
together so it's nice and light and
fluffy next we're gonna add the eggs
eggs and vanilla so we use two kinds of
flours we use a brand and a pastry flour
and that's part of what makes our
cookies a little bit unique as well and
contributes to the texture and
consistency of the cookie this is a dark
chocolate 64% we use two bags of this to
make a batch of cookies that's thirty
kilos we lift a hundred kilo cookie
dough with a forklift
from there we have a blowtorch to warm
the bowl to loosen up the cookie mix so
that it can be removed and added to the
hopper the cookie machine will cut 80
cookies a minute
from there they're taken in place on
trays to be baked after they're baked
they are cooled down and wrapped shall
we yeah
I like this very much okay okay no I
love the chocolate - cookie ratio and I
love the crispness and the chewiness
I love the additional sense of vanilla
that I get and this cookie compared to a
lot of the other chocolate chip cookies
that I've had just in my life in general
what about you for me I'm kind of on the
same boat with you I love the chocolate
like and you just look at this cookie
it's just one big Big Mama glob of
chocolate Big Mama glob a chocolate
right there in the center
oh but yeah I really really love this if
I could just want one more thing hazel I
would want sweet salt
yes sea salt on top definitely see salt
on top that will make this cookie like
ten times better and a little softer on
the inside I love a crispy exterior but
I want something a little softer inside
our second stop is Dominique and sell
bakery chef and sell is a revered pastry
chef famous for his creative takes on
classic desserts his take on the
chocolate chip cookie is a little
unconventional
so I predict the cookie shot a few years
ago now when I was invited at South by
Southwest to create something for for
the show
I created the cookie shot and at the
time it was just for one day and it got
so popular I had to bring you back to
yield it was a great cookie shot like so
it was cold milk and then it was a warm
cookie with chocolate inside so I think
it was a really
I've never had a chocolate-chip cookie
with the support I think the cookie shot
is simply simple it's something that is
easy to understand it's fun and it's a
great way to experience
Takashi cookie the cookie shot is one of
our best sellers and to this way to eat
the cookie is actually to serve it warm
add the vanilla milk inside have a sip
of the milk from the out of the cookie
and then take a bite of the cookie so
first we use a silicon mold that is
hollow in the center and here we have
the rectangle of dough so we use Verona
Championships in our cookies who take
this dough and we push it inside the
moon all the way down and then which was
off the top once it comes out of the
oven we let them cool then we'll line
them with our chocolate in the center to
make sure that the SIP the milk doesn't
seep out and then we pour the milk
infused with vanilla in the Sun of the
cookie so the cookie is hot and the milk
is ice cold so fun with your friend what
you enjoy it have you ever seen a
chocolate-chip cookie
fashioned in this way I've seen a lot of
things in my 26 years of life can't say
that this is one of the things I've seen
so you know genius is this cream it's
pretty freakin genius all right shall we
yep let's go to tears oh it's soft
yeah
when I feel like there's so many
different ways that you could go to town
on this thing but he suggested taking
that sip and then taking a bite of that
cookie and it's that perfect bite of
like cookie to milk when you take a bite
of it after drinking the milk you have
that kind of mushy cookie thing that you
get with when you dip it and not for a
while yeah when the cookie itself it's
just a solid delicious cookie it's not
just like a fun way of presenting a
chocolate chip cookie this is a solid
chocolate chip cookie I loved that milk
that's like mixed in with that she
shouldn't vanilla and the sugar and I
just wanted more of that that is my only
critique otherwise chocolate chip cookie
every time you take a bite of this thing
ideal bite
[Music]
our third stop is levin bakery it's well
known for its massive cookies and has
won countless awards from near and far
levin maker is most known at this point
for our cookies and most known for the
chocolate chip walnut is our most
popular cookie i think it's a classic
cookie that's people love this is my
very first time at the babe my daughter
has been telling me nonstop that we have
to get one of these cookies when the
lines are long at the bakery they move
really quickly which is great aline is
great as long as it's moving it's
usually about 15 or 20 minutes after we
realized that they were a hit then we
started kind of playing with the recipe
a little bit more took us about a year
to get it exactly how we wanted it but
no really big changes we get to people
to get the bowl because it's so big and
heavy with all that dough and carried
over the table we weigh each cookie by
hand to be sure that it's six ounces
every location makes everything freshly
each day and what we don't sell we
donate at night every cookie that you
get when you come to levin bakery is
probably gonna be less than an hour out
of the oven they have this cookie recipe
to a science and their whole objective
is to have this crunchy like crispy
exterior and then the inside should be
like molten kind of still gooey on the
inside okay
so excited okay
how is it do you like it
I'm sure this thing is chock full of
chocolate chips okay
it's literally maybe like an inch in
width it is um you see an interior hmm
what is the reason why this place is so
popular this cookie for B checks off all
boxes the textures are right the
chocolate chips are just literally
speckled throughout the cookie and
there's like a hint of nuts I seriously
just don't see yet how any cookie could
compare to this this is gonna be really
hard to beat our last stop mom ah this
Cafe slash bakery slash restaurant is
home to the nutty chocolate chip cookie
the cookies are so popular that my mom
makes around 3,000 cookies to last for
just two days so for those of you who
don't know my mom means mother in French
and we named it that as a tribute to our
mothers who our biggest influence in the
kitchen so my husband and I opened up my
mom in October of 2014 we opened it up
kind of selfishly we wanted to kind of
create a space that embodied wonderful
home cooking and a beautiful home
inspired environment deliver across the
road so this is kind of like my local
coffee shop and this the cookies are
amazing especially the chocolate chip
cookie it's like a really like homemade
cookie like it's definitely like freshly
made but the chocolate in the cookie is
just you know really really good and
just melts in your mouth
so our nutty chocolate chip cookie is
one of our most classic dishes and the
best dish that we're known for here at
MoMA so we really wanted to mix that
classic chocolate chip cookie with the
buttery salty nutty essence that the
French culture offers
so we've had quite a bit of notoriety on
our nutty chocolate chip cookie and our
claim to fame was back in 2017 for the
holiday season
Oprah put it on one of her favorite
things one batch makes 3,000 cookies and
that normally lasts for two days so this
sort is from a small city in the west of
France and is closer and more soldiers
and the table salt so that it's one of
the ingredients
who makes the cookie very special next
we combined together all of the nuts
making sure we're using full salted
almonds macadamia nuts and walnuts and
next up the chocolate to make sure
there's a gooey chocolate piece within
each bite we use 61% Guittard chocolate
wafers okay so I'm not like that
chocolate chip expert here but this
already has gained 5,000 points do you
know why oh it's a positive okay hop in
my mind's eye posit because this cookie
is mostly chocolate this chocolate chip
cookie definitely has more chocolate
than the other ones we have tried all
right let's dig in
wait first I'm breaking oh my god what
okay like there's barely any room for
the actual cookie up in here let's just
appreciate first it's like the melting
out
okay there's not one a basic bite in
this cookie I am big on desserts that
aren't just straight sugar I feel like I
just definitely isn't too sweet
no no it's like the nuts and the salt
balanced it perfectly you know but it's
not like a salty cookie no not at all
I'm trying to find like any negative I
can't really can't I don't know I'm like
this might be a really hard one to
decide which was the best and now it's
time to decide which cookie is the best
of the best
so unfortunately Alana our journey to
find the best chocolate chip cookie is
finally over so many good ones I know
it's so many good ones but it's time to
pick the best chocolate chip cookie in
York City
are you ready don't look I'm not looking
Dola I already have an inkling of an
idea of where you're gonna pick one two
three I knew it as much as I am
disappointed in your answer I want to
know what your reason is okay so when I
have them on my cookie first thing off
the bat it's the chocolate every single
bite my mouth was just covered in
chocolate the nuts in the cookie just
had this wonderful crunch great textural
component so for the exact reasons that
you just explained
I did not pick them all for that
specific really it was a delicious
cookie don't get me wrong but I picked
the vent because it checked off all the
marks it's crispy on the outside it's
molten and gooey on the inside you're
still getting globs of chocolate every
time you bite into it it's just there
are two iconic cookies in their own way
if we're talking about my favorite
cookie I'm gonna say my mom but if we're
gonna be objective the price is just you
know they're about the same and you get
more cookie with Lavinia the lines out
the door is just another thing that I
think like symbolizes New York City and
that
so if you're talking about the best
chocolate chip cookie in New York City
it is lavet I hate being wrong but I
guess for this one time I'll have to
configure more episodes here I just want
a limit of how many times I am going to
be whatever all right I will say for
this the best of the best cookie is
liberal
I don't know so there you have it
Levin the winner we're saying all four
of these places were fantastic hi
everyone I'm Joan one of the co-hosts
and co-producers of a few episodes of
this last season of best of the best
I'm going to talk a little bit about
some fun things from behind the scenes
best tacos in LA this one was a lot of
fun because we got taco expert bill
Esparza to help us out he helped us one
of them a list a few of these places I
don't think you'd really fine or they
wouldn't be in a lot of like best of
lists and anywhere else
[Music]
yeah
[Music]
we're here in Los Angeles for the best
of the best tacos certified to guess I'd
say there was I don't know about a
million taco places in Los Angeles so we
went through best of lists and Thrillist
eater la infatuation yelp.com Wow
and also we reached out to bill Esparza
the Los Angeles taco expert village is a
James Beard award-winning writer who
literally wrote the book on LA's Mexican
food with his help we will to list down
to four of the best tacos in the city
tacos are important to Los Angeles cuz
Los Angeles is a Mexican city we're in a
Latino City tacos are one of those foods
that that stand out Sid we got the best
carne asada we got the best carnitas we
got the best shrimp taco and of course
the best fish taco so is it comparing
always different proteins and tacos kind
of like comparing apples to oranges
great point we want to make sure that we
well represented the variety and
cultural depth of tacos that LA has to
offer sounds delicious let's get started
our first stop is Sonora town in
downtown Los Angeles they make the most
amazing flour tortillas I'm really
excited to try them they drive to Mexico
at least twice a month to get a special
flour to make them they also cook the
carne asada over a mesquite grill which
is actually pretty unique for Los
Angeles we serve tacos st la Senora
which is to say from northern Mexico
rather than Central or South it's a
little different style we do put the
Edina made by hand fresh every day with
flour that we bring from his hometown in
Mexico and thunders Rio Colorado and we
grill over a fire a mesquite wood fire
we use charcoal and that adds the sort
of like signature flavors to all of our
food Sonora town is a game-changing
restaurant because they really
introduced northern style
cottony asada the VirB asada means to
roast and you don't roast meat on a
flattop what Sonora town did by
investing and putting a grill in a hood
inside their restaurant made it possible
for them to cook the way people do in
the north
we've been here before we're at my mom's
actually from Samoa so this is the only
place that private couples like back
there and they're amazing the thought
these are the miss the Fiesta co-main
you can taste the difference from
store-bought flour tortillas we use
short ribs instead of just sort of like
a cheaper cut because so no the reps
really hard with the carne asada and we
have to do it right it's a very
expensive choice to make but it's worth
it when you taste the flavor when you
cook over fire - you end up with crispy
fat instead of sort of like gummy or
chewy fat which is beautiful with its
outcome we're slicing the short rib up
and then putting the steaks onto the
grill and we're waiting to see a little
bit of bubbling in the fat and we're
cooking it all the way through because
it is a true carne asada and then we're
dicing it up very fine so that every
bite that you have has a little bit of
fat I'm a little bit of meat a little
chew to it we're dressing it with spicy
chile de árbol salsa and avocado puree
and cabbage and then we dress it with
grilled green and several youth that's
on the side and ravenel twice per month
I travel five hours to Samoa to cross
the border and bring over as many sacks
of flour as I can Sonoran meat is known
to be a little softer and it make some
more delicate area tortilla you can
smell and that meat cooking down the
street walking up here I was like I
think I'm close the tacos are flying off
of that grill wine still out the door I
mean you can hear it yeah they got the
loudest chair responsible which there
was a smart move that's us oh just in
time
[Music]
this is the first time said that I've
been served tacos with a side of charred
scallion really yes really I mean that's
kind of one of my favorite parts about
getting tacos like good tacos that they
should come with a side of charred
scallion that's like a big part of it
for me no onions no tomatoes no onions
that tomatoes at Montreux I would never
put a tomato on my taco ever ever ever
but we need lime obviously many lots and
lots of lime
we got the radish which I also love no
thanks really
oh not like radishes it's nice so from
Chicago it's like not a joke
these also don't have cheese everyone's
cheese on a taco see what I'm dealing
with over here the carne asada and this
works here I don't want anything to get
in the way about all right see you bye
[Music]
sauron that meters so flammable you can
taste the difference in those tortillas
I don't think I've ever had a tortilla
like that yeah if you don't like flour
tortillas it's because you haven't had a
good flour tortillas these are
absolutely amazing
they're soft they're a little doughy and
almost like pink light and it melts
together with the beef and the salsa has
like that much-needed acid from the
richness of the began that tortilla
really really good I can see why they've
won the la taco best taco in LA award
not once
now let's head over to Boyle Heights to
check out mariscos Jalisco
mariscos it translates in Spanish to
seafood and our name actually is Jalisco
by state in Mexico where I am from we do
nothing but seafood the most popular is
the taco de cámara a deep-fried shrimp
taco it was recently featured in David
Chang's ugly delicious and Chrissy
Teigen had them come to her house what I
can let you guys see it when we just
deep-fry the talked about the process
for making it before that that's what I
can show you guys top secret
sorry he starts with a pre stuffed taco
ready for the deep fryer what's in them
look I asked him five times but he
wouldn't say all I know is they're
shrimp you can try asking them yourself
my guy was pretty tight-lipped once they
come out of the fryer they get topped
with avocado and their house-made salsa
salsa whatever you know what I mean a
side of line and they're ready to eat I
tell everybody to be careful when you
try this stock because they're very
addictive I'll be coming in 20 years I'm
ready for some tacos
[Music]
they're a bit heavy I mean impact
whatever is in here they texted it here
so let's take a bite
good right we're expecting that
no you expect we heard Sifu taco we just
gonna be like yeah I had idea what I've
never tasted a secret taco like this
sweet lord it oh and throw the tapa I
think they fried what's inside the taco
and then they fry it again like that's
my guess
it's really good it's almost like if you
made like a fish and chips taco whatever
you do with the seafood and mixing it in
there and frying and how we he is
presenting it it's unlike any other taco
pie that's certainly any other see if we
talk to that bad I think this is the
perfect thing to give to somebody that
says they don't like seafood because if
you eat this you're gonna be a seafood
person it was telling us that people
come from San Diego
a couple San Francisco they drive
several hours just to come right here
and I can say absolutely worth it
I'm dying for some carnitas and I know
just the spot carnitas el mama
I'm specialize in anything pork whether
its ear pig feet snout whatever you guys
want pork we could cook it however you
want it
we're sure to become a staple has other
carnitas spots I've been here but we
feel we're just waived much above than
they are we just feel our taste is
better we feel we've just outgrown them
and just been more advanced with our
technical cooking which is old school
eight hours all the way through no rush
and no heat lamps carnitas are made by
slow cooking pork and oil or lard for
several hours until it's nice and tender
it's usually pork shoulder or but
because those are the fattiest cuts and
make for the most tender and juicy
carnitas we don't put our country does
under heat lamps so it has never gets
tried out it's always juicy we serve
three different types of cuts which is
bucho pork belly pork skin which is
querido and then for pork shoulder which
is mas ISA Romolo has been doing
carnitas for more than half a century
he's a master I can go right to Boyle
Heights get the same colleague got
Anita's that I'll have in Mexico and
really with his wonderful regional touch
of 100 watt though where they just take
the cotton eat us and they put pickled
chilies on top maybe it's just a little
salsa and it's just beautiful when that
pickling juice blends in with the fat
and the sweetness of the carnitas it's
like it's perfect look pretty fun
[Music]
I'm looking at this carnitas I don't
think I've ever seen a carnitas like
this what do you think this is nobody
feeling they have so many different
varieties of carnitas that they have
here this is I think like a blend of
everything they say yeah I think I heard
shoulder the mix they got ear shoulder
probably some butt skin all the good
stuff oh my god they weigh like the size
of a newborn baby thank you it melts in
your mouth
thank you for joining this Wow the onion
in the cilantro with this pork perfect
if anything else was on him it'd be
taking away too much of it yeah this is
incredible
you can taste this Chris penis in the
texture burnt little crispy ends with
the fat that's in here just coming
together so mmm it's just delicious the
fat melts in your mouth and I added some
of their salsa which is really bright
and acidic that I love on my tacos and
the tortilla is safe together which is
super important when you're putting this
much meat inside of the tortilla there's
a lot of fat in these tacos because they
dip the tortillas and what I assume is
some kind of fat yeah it's excellent dip
everything in fat always for our final
stop we're getting an authentic taste of
Ensenada at Ricky's fish tacos
[Music]
I've been there more times than I can
count from London
I come here every time I'm in LA this
one best fish taco
it all started with the need of an
Ensenada fish taco with a authentic
recipe and I thought I could do it so I
asked for grandmas and mom's recipe and
put it together
I brought the recipe from Ensenada
authentic I started doing it with
Mexican oregano the flour our
ingredients imported from Mexico it's
very simple it's just a 5-ingredient
recipe for the batter and water to it we
use choose lots of good all-american
mustard oregano salt baking powder and
and wheat flour we get the 22 pound box
of swai filet it's a type of catfish
that is very lean we just have to add a
bunch of garlic powder and salt and
brine it overnight strain it pack it and
have it ready for our to throw into the
batter and deep-fry it on large now
we've already had technically a fish
taco already for this yeah but these are
completely different
well the baristas Callisto was shrimp
yeah that's all surfers right no
absolutely not
it's seafood
a shrimp is finishing can we like do a
check on that a shrimp fish
[Music]
doesn't look like it's gonna be my
favorite I'm not the biggest fan of corn
and like it feels a little dry okay fair
enough
we were in there and watch to make this
batter and fried his fish and it just
looks incredible when that fish came out
he dumped it I was like I want that so
bad so if there were a lot of fish in
here yeah yeah yeah he did not skimp on
the fish which I like most fish tacos
they are kind of light on the fish yeah
and I call the toppings no lime here
funny enough and it smells spicy that's
white let's do it
Wow this is incredible man it is like
can you see like how much fish is in
this taco it's a lot yeah new one you
get like fish and chips like battered
fish that's what this is like a big
piece of fish he would take him out of
the fryer occasionally to stab them to
like get the heat in there faster okay
yeah because the pieces are so big yeah
it's like super tender nice and flaky
almost like tempura like really really
delicious
and honestly I used the mild salsa it's
still kind of spicy how are you doing
mine is kind of spicy incredibly
flavorful his blend of veggies and this
ends and itself says that he make
together make this thing incredible it
is incredibly flavorful so we're here at
Salazar and we're having a couple of
cocktails and we're gonna talk tacos I
said me we went to four of the best taco
places in Los Angeles and now we must
decide together which one was the best
taco I have never made a decision this
hard in my entire life between your
wedding easy no question this is the
hardest money hardest but we have to do
it for you guys and I want to see if
what was your favorite so let's do it
right now okay ready and the kind of
three will reveal to each other and to
the world our favorites one two three
really really I'm actually shocked by
that why I just I don't know I that
wasn't even like I mean it was delicious
but not like on my list oh no way this
one like totally blew me away
so obviously of a disagreement so it's
taco talk time with these guys that
carnitas was like something I've never
had before in my entire life and after
we did these four taco tastings this is
the one that I have like thought about
and like when I think attack OHS I think
of this one and I already have like
planned to go back to get more I mean it
is very good it's like fatty it's greasy
it's rich it's delish
feeling good but I think as far as like
what I want to eat like regularly what I
want to go get and like feel good about
eating and maybe have like one or two
and not feel like heavy and sleepy
that's funny because you were thinking
two different things I'm thinking like
what's the best one I've ever had you're
thinking of the one you would want to
have frequently yes I know the time and
effort put in just to know what time
like all in is so different and unique
I've had but as far as an all-around
taco the tortilla theme meets the way
they chop it the way she goes to Mexico
to get the flour I think like overall
this is my favorite and the best one in
LA fine I change my mind
did you really Senhora sounds the best
sorry can we just get graphics to put
Sonora town across there instead
okay well that was fun
alright that was easy Sonora town winner
I'm Harry I'm one of the insider
producers here in the UK and we found
some best of the best episodes and I'm
gonna recap some of our favorite moments
so burgers was actually my favorite
episode to film just for the simple
reason that burgers are my favorite food
I've actually been back to the winner
several times and I've recommended it to
a bunch of friends and they've all
confirmed that it's one of if not the
best burger that they've had
[Music]
Wow that's unlike any bugger I've had
before
[Music]
hey guys I'm Harry and I'm teeth and
today we're on a mission to find the
best burger in London they've done our
research and we've had to narrow it down
to four places one which is really big
on Instagram another one which is highly
rated on TripAdvisor
and two of the critics favourites we're
starting our journey in Wimbledon West
London let's go check out the first
place
[Music]
what we're looking for in an ideal
burger is for the patty to be flavorful
and juicy with toppings that work
together and we want a good solid bun
that's strong enough to hold it all
together our first stop is dippin Flair
which is famous for its unusual pairing
of beef burgers with a side of gravy so
differently started up actually
September 2013
our signature burger would be a dipper
flip beef which is a cheeseburger with
beef patty and then you have slices of
roast beef or lamb dipped in gravy on
top of the patty it's got white cabbage
slaw pickles mustard and ketchup in
there in a brioche bun
[Music]
and then to add to that you've got it's
a really beefy gravy on the site so
normally you'd pick your burger up you
dip it in the gravy or if you want to go
really hardcore then you will literally
pick your gravy ball up and you'll pour
it all over the top of your burger and
then the beefiness of the gravy just
adds a little bit more of a meat flavor
to the whole experience so this is the
different flipped beef one thing that
will probably tell you all you need to
know about this burger is that they
serve it to you with a roll of kitchen
towel I've never seen a burger that's
been so wet looking when it's arrived
right let's dip and flip okay
[Music]
[Laughter]
so romantic getting my cup Wow
that's unlike any bugger I've had before
[Music]
[Laughter]
okay do you give me a first impressions
having tasted the different flip my
first impression of the fun is that it's
really fluffy on the inside bits quite
like a coaster bate brioche buns so it's
got a really nice crisp on the outside
pickles in there are nice kind of add a
sharpness and a great texture to it but
I think yeah just the overwhelming
feeling is that it's the gravy
it's very meaty and I'm loving that
actually loving that so the burger that
they do here is a smash party which is
actually not that common in the UK it's
more of an American thing you kind of
associated with Shake Shack which is
where you kind of put this ball of meat
on the hob to smash it down really thin
what all comes down to is they've built
a burger which can withstand the amount
of moisture that comes from the gravy
and I think the smash capacity kind of
helps up because you get the crust you
kind of keep the texture and it doesn't
all just blend into like a gooey mess it
does actually still stand up in the
patty which is great
[Music]
after indulging in our gravy cupboard
breakfast burger we head on a train from
Southwest London to central London to
try the venom ooh which is a venison and
beef burger from Scottish restaurant Mac
and wild
[Music]
we sell more of any moves than anything
else that is definitely most popular
item on our menu originally it was just
game and wild music I did that was
exclusive so I thought let's let's
create a kind of gateway burger having
dry aged beef and wild venison I don't
like I don't like melding them together
and making one patty so I like to have
two individual patties and some
caramelized onions bit of cheese
[Music]
an m5 special host sauce I accidentally
created cold Red John that's red currant
jelly and Dijon mustard that's the kind
of sweet savory element you get on the
base and our customers they do love it
they keep on coming back everyone keeps
coming this is a funny move what we've
seen has been cooked we saw that there
were cameras onions going on top of the
venison party and beef patty on the
grill and then steamed and that is what
I can smell first thing coming up the
top of this burger is this gorgeous
smell of caramelized onions and it's
also I think a little bit in the back
because the back whistles toasted on the
grill
so we can actually see that it's got
soaking up the juices from everything
that's on there before like a really
really nice kind of toasty caramelized
said she's coming off this burger which
smells so good I mean like visually this
thing looks amazing
it's kind of like everything a Big Mac
wishes it could be and look like this is
like taken to another level in terms of
you've got the double patty going on
those smash patties which are nice and
thin and crispy cheese just kind of like
oozing out of it and as you said just
because you see the kind of flecks of
the jelly as well and caramelized onions
it looks really great
you know the first thing that I taste
just inside of the bun here looks like a
gorgeous Jam taste and it's like it's
really great listen a tomato in
Pittsburgh but I can just taste the jam
just in the top of the bun and also
mixed in with mustard it's um it's kind
of like a really nice no like I'm like a
jam roly-poly nice to have as a kid a
Rollie pollie is a traditional
jam-filled British pudding and is
prepared in a similar manner to a Swiss
roll utterly delicious reduced stop
destroying the child to taste of jams
really pure and very delicious it's nice
it's not making Fogarty silky as well
which I'm liking you have the sweetness
of the jam is really useful because
obviously there's a lot of like richness
in this burger you've got the cheese
you've got the meat we've got the quite
gamey venison so to have a bit of
sweetness that kind of cut through that
is really nice
your first taste of venison what to
think honestly it's good it's mostly
beefy and kind of taste and texture what
you're used to from from just a beef
burger maybe with a bit more of a kind
of like I say richness and it's not like
heavy but there's definitely got more
kind of like I guess like I any flavor
that you're used to from from really
like some real red meat
it's the first thing that I heard about
it was okay it's gay so I think that
it's gonna be quite heavy and I think
that it's gonna be very filling and very
rich but it was very light and like I
said again finally
[Music]
next we took a short walk to our third
stop burger and beyond
it's a recently opened burger restaurant
which had a humble beginning as a street
food store I think we sort of knew that
we could go for the restaurant moves all
costs a great feedback from the
customers that we knew of them sort of
loved what we were doing and that's when
we knew to take the next step
so the BBB is our bacon butter burger it
consists of 45 days with patty cutter
bacon double American cheese burnt
bottom mayo and some pickle I think
people love the BBB is just because it's
just a really well executed it's very
simple it's just a well-done bacon
cheeseburger the meat cooked perfection
the bun toasted perfectly in velocity
with the added burn bar my oats really
had a amazing kick and then the crisp of
the pancetta which also had a really
nice texture and it just makes yeah just
a really really good burger
[Music]
the burgers are some of the best in
London I've to my pad to be honest
they're like perfectly cooked
the bun is gray and was like when you do
this lovely sauce comes out it's just
the messiest dirtiest tasty burger first
bacon burger of the day so just look at
this it's really photogenic I mean you
could just picture that on Instagram
it's exactly how it looks on Instagram
this looks gorgeous see the slice of
American cheese in it see the crispy
bacon on top and then this burnt butter
mayo at the bottom of it yeah I mean the
whole thing is like you said it's very
like photogenic if you kind of imagine
what a cheese burger should look like
this is probably what comes to mind if
you had like a cartoon cheeseburger it
would look something like this it checks
all the boxes visually I think it tastes
good
[Music]
that sound effect Robert was on it looks
you see from the outside but as you can
see by the amount of salt away from my
face everything in there it's just
dripping there's some really great oils
coming off the the bacon and the burger
there's a nice melting load of cheese in
there the mayo is seeping into the back
of the burger just here as you can see
it's slightly it's retaining its it's
retaining its shape it's not quite
collapsing yet but it's it's liquid in
it it still smells that salty smell of
the pancetta and you get a big bite of
that so good it's just like
and the crunch of the onion Sloan I just
needed a moment to compose myself there
I was just like that that's really
really good I got the burn button there
oh it does taste really like buttery
very luxurious the saltiness from the
bacon as well works really well with the
same sorry this is the first bacon
burger we've had today
bacon usually goes hand-in-hand with
cheeseburgers and this is just a
fantastic example of this it's like
smoky it's salty it's a bit crispy or
just works really really well
I would get divorced miss Berger
like I'm not married but I would I would
marry someone just to leave them for
this burger we head to our fourth and
final stop honest burgers they dominate
TripAdvisor in London taking eight out
of the ten spots on its best burgers
list the honest burger is our it was our
first Berg we ever made that was like we
devour eight takes every box and it's
just it's a very simple bacon
cheeseburger and so we start with
lettuce and pickles on the base which is
a nice bit of crunch and the pickles
give you a nice bit of sharpness and
then it's our only stretches patty with
a mild slice of cheddar again Cheddar's
just got much more flavor than say in
American cheese so you get something
from it's not just a kind of a texture
and then nice crispy bit of dry cured
smoked streaky bacon on top so you've
just got a nice salty kind of hit and
bacon makes pretty much everything take
better we've been and then a sweet
relish which works really really well
with the cheese and just kind of cuts
through a lot so these are my honest
burgos they ask you how you like it
cooked so you can have a how you want it
I like that it comes with a brioche bun
it's you know
we're on our last stop of the day we're
here on this burgers feeling a bit yeah
kind of feeling fine yeah I'm not
feeling as bad as I feared I might the
good thing is that I think like burgers
are one of my favorite foods it's
actually kind of still looking forward
to meeting this even though it's the
fourth one of the day yes I mean it's
not a smash party but it's still like
reasonably thin and it's still cooked on
the flattop and we did kind of see it
getting a nice crust on the top actually
gonna make a cheese judgment on this one
as well because obviously we've tried
burger so it's slice of American cheese
or we've tried and American cheese mix
which is being kept at a really high
temperature this one's got some British
cheddar in it and being from the west
country I think I'm gonna really enjoy
that that is that is a decent slice of
cheese in there and it's not tube I mean
it's kind of it's held together really
well
it's um the bun has a nice kind of
texture to it cuz it's been toasted but
it's not too clunky it's not sort of to
that brioche eats the meat inside there
is just excellent quality I really got
the I get the red onion relish that's
really nice it's got like a sweetness to
it from the kind of caramelization that
you get from that pickles as well again
just classic ingredient in terms of the
saltiness and the crunch that they offer
yeah I think the bacon is the right side
of crispy as well it's just like it's
some it's yeah I wouldn't say that it's
like to chew at all like it's just a
really good bacon taste and with the
caramelized onion as well this burger is
both quite very meaty and very sweet at
the same time very easy to eat burger
it's good obviously we have to talk
about the burger not the fries but this
is the first way we've had that actually
comes with fries by default which is
good you feel like you get more of a
meal for your money yeah straight Murray
sausage smell great tastes great
now it's time to decide which burger is
the best of the best
it's a lovely sunny day here at Tower
Bridge
now clearly some time has passed since
we last went filming but it's time now
to pick the best burger in London of
what we thought was the best burger in
London one two three be honest we got a
winner it's a clear winner actually a
winner our unanimous vote so why do you
pick burger and beyond so the short
answer is that since I tried the triple
B at burger and beyond I haven't stopped
thinking about it that is just kind of
everything that I want from a burger it
had those smash patties with a crisp on
the outside the juiciness inside melted
cheese and that burnt butter mayo sauce
was just out of this world and honestly
incredible what about you so I picked a
burger because it was just juicy as hell
it was so juicy it had fun - dripping
all over it and I feel like the actual
quality of the patty itself was the
tastiest one that I tried and I saw the
stall at Glastonbury Festival after I
went off we were filming and and I've
just told everybody like you have to go
into you for this burger you have to go
keep this burger and honestly if I had
dropped on the floor festival I would
have picked up and kept eating it
because it was genuine thank you if you
guys know how dirty busting we festival
can get you know how high praise those
so we've ground the burger and beyond
triple B as the best burger in London
but that's just our opinion what do you
guys think if you have a favourite
burger in London last night next up is
pastrami sandwiches one of these places
ended up going out of business when the
video went up which is a damn shame I'm
going to be honest with you going in I
already had my favourite but I kept an
open mind and tried all four spots
[Music]
[Applause]
[Music]
hey everyone I'm Ilana and I'm here and
today we are traveling around New York
City to find the best pastrami sandwich
all right
love love love pastrami sandwiches
therapist remedy finishes basically sold
everywhere throughout this video they
are found in bodegas mom-and-pop stores
and just giant restaurants that have
been around for over a century yeah and
we narrowed it down to the four major
squash a hit and being from New York
I've heard of some of these places and
some of these places we basically picked
out all of just what all fashion
internet research and all right
well I am starving let's go our first
stop is Harry and Ida's located in the
East Village it's a sandwich counter and
general store best known for its modern
take on the pastrami sandwich the best
pastrami sandwich come to Harry night is
oh I said so
Harry unita is my great-grandparents and
they had a delicatessen up in Harlem
about 70 years ago and me and my sister
Julie opened this place about five years
ago just to keep the keep it alive so
the traditional pastrami in New York is
a beef brisket and seasoned with
coriander garlic sometimes a little bit
of allspice and plenty of black pepper
and salt if you want to get really
trishul then you hand slice it and throw
it over a ride with mustard but we don't
do anything like that I'd say our
pastrami is definitely a little bit more
unique for one room one of the only
places in New York that still smokes it
by hand ourselves and we're using the
fatty or part of the deckle it's like a
more marbled steak and I would say our
ingredients are a little bit different
we have things like fish sauce in it too
all sorts of other crazy spices that you
went typically find from me I wanted to
change up the bread I grew up with it
I've had before but we wanted to be
something different we planted a pretty
generous amount of anchovy mustard and a
buttermilk lemon a cucumber slaw toasted
and a huge amount of fresh dill on top
you're getting a lot of the old flavors
but it definitely comes a totally
totally different form the toughest part
is to get traditional and some peers to
actually try the sandwich because people
get very offended that we still have rye
bread or Trishelle mustard on it but
always a question once we get someone to
try it they're hooked for life okay
first things first let's try the
pastrami might not show me my exam god
Kelly yep okay I don't think I've ever
been this happy I'm very long time not
to say like first bite reminds me more
of like like a steak we're like a dinner
and then like what I think of like you
know thinly sliced pastrami this is more
like a meal I want curious hot bread
yeah and before this goes any colder
let's take a like all right
[Music]
thank man oh my god this is that this is
cucumber you'd swallow before you oh my
god sorry the pastrami is so thick and
so fatty that the dill and the pickle
cucumber cuts through that richness our
second stop is Katz's Deli a New York
City staple and arguably the most famous
pastrami spot were visiting it's the
best it's the best pastrami ever anyway
I think what makes cats pastrami the
best is the way they cut their meat it's
it's the cutters they they have the
magic it's the very best if Norlin has
been used
New York has pastrami this is Jake down
he's a big generation owner at Katz's
Deli and if you're talking about
pastrami there's no better place than
Katz's Deli not just me but our
customers think that we have the best
pastrami sandwich in the world because
we cured ourselves we smoked it
ourselves it's done the old-fashioned
way we've never changed the recipe here
at Katz's it's it's the same flavors
that you would have had in 1888 when you
first come in you get a ticket
that's your everything so if you don't
have a ticket we put you to work and
maybe 30 years later we let you leave
[Music]
then you go down the line and start
figuring out what you want it's
cafeteria style that's deep then you go
to the cutters when you get to the front
of that line you better know what you
want because we'll yell at you a little
bit we were told you would yell the
cutters gonna give you a nice taste of
that pastrami get you excited for the
real thing
my oh you can't compare that's
plates at Costco there's only one real
way to eat up the strongest sandwich in
my opinion and that is on rye with a
little bit of mustard that's all you
need Oh God all right all right how do
we then find a seat
this is probably like the first place
I've had a pastrami sandwich like ever
and now it's one of my favorite really
so what about you I've never been here
my parents have been here but you're for
long night okay I know I don't get out
much
see if it was up to the night
[Music]
it just oozes juice while I like my
pastrami very thin
I appreciate the thick slabs here
because it just has an extra party
mouthfeel ring good but no fuel as a
Lana struggles I shall teach you how
it's done
go for it
girl you're just like those like some
snake move do you ever say like a snake
bottom is so happy right now
who's gonna be pretty hard to be our
third stop is David's brisket house in
Brooklyn
it was once Jewish owned and now it's
owned and operated by a Muslim family
Bianca the reaction is they always say
it's a pop star it's better than cats
people always talk about Davis biscuits
you have to go try the pastrami it lives
up to his billing there's a review on
Yelp
it says Jewish guy he came in here and
he said the same thing he was very
skeptical about the food but then he
brought a big review saying he wishes
his mom another cash and doing this it's
like a taboo we're into fossils we're
doing a steam on a 350 degrees and then
after we finish cooking it we let it
stay turn off the heat and give it in
there I mean it is time-consuming but it
it's worth it's worth worthwhile my
personal opinion is when you cut it with
a slice machine
it tastes a lot better it holds this
juice in it but when you cut it thick it
just doesn't taste sound which like
tastes more like like a meal
three two one so when I first took the
bite of the pastrami by itself again the
seasoning stood out but I didn't think
it was you know as you see and Sorenson
had before but in the sandwich form all
the juices that were on the meat keeping
and caught within each other I agree
it's like um you know those like stone
waterfalls yeah yeah so like if the
juice is the water and the stones are
the meat it's just like olive in there
all in the crevices yeah we are in such
great food reviewers you like the
pastrami here has a lot more of like a
seasoning right taste I don't think the
the meat here is unlike right but you're
still getting that very hearty fatty
marbled taste every time take a bite I
could probably do with more our last
stop is 2nd Avenue deli and Murray Hill
the kosher restaurant has been
family-owned since 1954 and is known for
its Jewish deli classics and modern menu
items so 2nd Avenue deli is surely my
favorite restaurant anywhere to get deli
to get anything just with my last meal
if I ever helpful a story a little water
you came up what we consider is the
right recipe and we think we have the
best pastrami in the world the secret is
a spicing and in the preparation and the
steaming just it's a combination of many
different factors and getting it just
right
we slice it's so fine they think it just
tastes better whoever does the slicing
has to know what he's doing
like literally you can see through it
yes you can see you see but people come
in here and they can't eat just a little
bit and we know that and that's why we
make it super thick I'm coming in here a
little bias okay because I come here at
least once a month once a month hearing
when I look for a great pastrami
sandwich I want that rye bread to be
super duper plush I want that meat to be
fatty juicy and well marbled and have
like the exterior seasoning to just like
really shine through 3ch bite and I get
that here every time it is consistent
well I kind of might try it you're gonna
have a bite of this and just be like
this is it okay
okay
this see things aren't just flavoring to
me for me what you were saying they were
like I got punched right texture they
steamed the pastrami here for a longer
time than other places because it like
just makes it even more juicy and moist
dry mustard now okay is there any meat
left in this we haven't used to make the
whole thing with mustard just the top I
suppose this is a sandwich for the gods
doesn't get any better than okay
straight up the sandwich was like 9.5
mustard made it like easy 12 it's the
moment you've been waiting oh my god
all right this is really hard I think
this was probably like one of the
hardest episodes that we saw I was so
sick of the straw man I am so sick of
this Tommy let's decide which one was
the best authority I already have mine I
already know what it's gonna be
I already know she's gonna be wrong one
two three so why do you think that
second Avenue deli is the best why do I
know that second of Delia's what I said
second of deli always has always will be
my favorite pastrami sandwich in York
City it's consistent it's good every
time I love the thinness of the pastrami
I think the layering of it just really
makes for a very satisfying mouthfeel it
still sticks to its fruits of like just
that classic iconic pastrami sandwich
what about you why did you pick Harry
and I know well I'm glad that you
admitted that second Avenue deli is and
has always bring your favorite deli
so you make your box a little bit no I
came in with an open mind that's good oh
no like thinking about it what what you
said makes sense you know the meat is
cut super thin it is very juicy this
very season I definitely see why you
made that choice however for me it's
2019 and I think it's time to sort of
you know modernize the pastrami sandwich
I personally love the seasoning on Harry
and I too agree it was flavorful the
meat itself was so juicy and marbled it
literally tastes like Christmas oh my
god it was just mounting your mouth and
then the bread itself
I personally you know after tasting all
the pastrami sandwiches I don't think
I'm a big huge fan of rye bread or
pitting against a new sandwich with it's
like with like an ass perfect OG
sandwich
okay so wanna do concede do you want to
debate more someone's gotta give all
right all right for this one time but I
guess for this one time I'll have to
consume more episodes here I just hope
soon I'll eat it twice now whatever I
guess I guys know you got to give it to
second option its second of Dulli all
right guys you heard it here first
buffalo wings are an American classic
comfort food there's no question about
it and buffalo wings are not going to
get any better than the city and that
started at all so Alana and I went to
Buffalo to try out four different stops
and one of these places I would go to
Buffalo in a heartbeat just to get
another bite at
[Music]
I just like lick the stuff off this
plate
[Music]
hey guys I'm Ilana hi I'm Erin and today
we're in Buffalo New York to find the
best buffalo wings in the city now if
the name doesn't give it away Buffalo is
the birthplace of buffalo wings in fact
they don't call them buffalo wings here
they just call them chicken wings and
today we are going to be starting our
journey by visiting four places one of
which actually invented the buffalo wing
and three others that are just highly
revered local favorite spots to get
chicken wings right and me and harun
love our slice but to make it fair we're
only going to order medium in all four
spots then afterwards working inside
which buffalo wing is the best of the
best
all right let's do it yeah for our first
stop we had to visit the original Anchor
Bar we want a crispy wing with a juicy
inside and a sauce that is decadent yet
still tangy yet still has a bite
anything
people love to come to the Inca bar to
eat our chicken wings because they are
originated here almond sales
and whenever have customers that come in
from out of town of course because we're
from Buffalo they think of chicken wings
and I bring them here a great buffalo
sauce is ours the Anchor Bar it's the
original it's the one that was created
in 1964 Teresa bellissimo was the mom
cooking in the kitchen and Dominick was
the son bartending at the bar and his
friends came in about two in the morning
and we're hungry Dominick asked Teresa
she could make something and the wings
were sitting next to the crowd the stock
of the soup she took those fried him up
made some sauce she was Italian
so she made some nice sauce and seasoned
him with a sauce and we always say the
rest is history from there some
restaurants tend to just do a hot sauce
on butter mixture but a true buffalo
sauce is a Cayenne blend of seasonings
and the original buffalo sauce of the
medium sauce
[Music]
as a buffalo wing lover this is a
pilgrimage we needed to take yeah dig it
yeah visually looks like the buffalo
wings we grew up eating yeah Cheers
oh it has a nice heat I don't get the
heat through it you don't get the heat
sure I got the heat so what are your
thoughts on the wing
I love the wings I think the sauce is
really really good I mean there's
nothing else that I've tried in the past
that compares to this
it's mama has like buttery as I was
expecting it to be innocent bite it has
a bite to it and then he kind of crawls
the one thing that I will say though is
I wish that the skin was a little bit
crispier than it is right like right
here maybe this is just one way but I
feel like it's a little soggy what about
you so it was just very juicy to me on
the inside which is super important to
you and I love this spice this is a
medium the only thing I agree I need my
punch not getting my crunch feel but
that sauce is everything that sauce is
so good
now the next stuff that we're going to
is an unofficial official competitor
list please
our second stop is Duff's famous wings
they're famous for their award-winning
sauce that hasn't changed for over 40
years won everything all the awards are
on the wall all Awards auto Zealand
we've been winning local awards for
chicken wings since ever the rivalry
between us and Anchor Bar which
obviously invented the wings I think is
more of a city rivalry the city has
pitted us against each other most people
feel like Duff's is more of a local
favorite than anchor bar because Anchor
Bar I think is more of a tourist trap
where students from UB and they're the
best reason I have nothing has it's the
oldest family-owned chicken restaurant
in America I'll take his word for that
they're about 64 the wings went crazy
from Anchor Bar that everywhere and so
we thought we'd put it in just to have a
little snack food for our drinking crowd
so what makes our chicken a is different
from a lot of other places we order a
certain size of chicken wings and there
is a specific size of the wing that we
want when we would bring them into the
restaurant so then when when we get
these wings and they go through a
meticulous sorting effort from our
prepper a lot of wings don't make the
cut once they're prepped we end up
taking them to the kitchen frying them
for a perfect amount of time one of my
things was don't be cheap on the sauce
so a lot of people would come in from
eating other places and they would say
this medium is hot a lot of places add
cold sauce to hot wings and that makes
no sense so our sauce is always being
heated the cooks are making sauce from
scratch pretty much for every order they
use a base hot sauce and then adjust
with butter when they come out because
the sauce is hot it creates this like
huge plume of steam you would think that
we would be kind of sick and tired of
chicken wings because we went to the
first often ate so much but I'm so
excited for this this team is just
billowing basically and it looks
stunning first of all use of a medium
and it already smell the spices panel
that's in the vicinity the chain is your
it's like wham bam in your face
that's very good sauce yeah
Wow okay there's definitely some meat on
this but the flavor is still there the
catch is pure okay creeps up on you this
vise let's see if I'm you not getting
any cream
nope not getting any great it's a lot
smoother than I'm used to you know they
ask you how you were you just say that
you're fine it's so good
favorite thing about the swing is how
juicy the actual meat is under the
crispy exterior
it's still crispy every nook and cranny
of the wing is just doused in sauce and
it still retains its crisp eNOS even
though it's kind of been sitting here
for a few minutes
I don't know this sauce might be the
dealmaker here I would say I have a high
spice tolerance this is a good medium
we've had ducks wings it also had Anchor
Bar wing which do you think is better I
think I have my my personal favorite
what I think is better but I'm not gonna
reveal it to you all right
made about you I don't know I think I
have one too and I have a feeling what
you're gonna say I think we're gonna
agree I think yeah I think for the for
the first time I've heard our third stop
is Gabriel skate
[Music]
a staple restaurant situated in historic
Allentown the menu has a spread of
American Flair but the wings are the
talk of the town this is chef Wayne
Mosby he's been working on Gabriel's
gate for over 20 years the secret of
what we do before we toss them and the
way we cook oh man everything is tied
everything stays the same
only thing changes today and the time oh
yeah we stand behind them put a lot of
pride a lot of love into it we're gonna
pull them up out of the grease we'll
have a little margarine to it turn
around we're gonna add a little bit of
French chop saw toss them around in the
bowl and plate them up a little bit I
actually the secret sauce to it do you
have some of our best famous chicken
wing all the other places that we want
to have really really high refuse and
this place also does too it's just
hearing it from low blows this was the
locals favorite the moment these wings
came to our table it was like a plume of
steam kind of like Tufts yeah but the
the heat the acidity it just hits your
nostrils right away oh my god it's
smells so good and we only ordered the
medium can imagine the spicier wouldn't
place I already smell the spices coming
off of it and there's yeah real they
don't hold back
[Music]
but I do want to point out that some
wings are not uniform uniform but I
don't like that it's kind of like
charming yeah but that's who I don't
like I like consistency I just like oh
my god I see why this was recommended
man like this sauce I'm sorry it's
unparalleled I'm gonna be honest I was a
little apprehensive yeah because I
thought that so much sauce would not
allow the wings to be crispy it's so
crispy and they take a big juicy like
less juicy than other places
yes opposed to you see the other piece
but still really but still pretty busy
of all the places we went to the medium
here is the spiciest so far I think that
these are the most flavorful mediums
that we've had flavor alone nothing
about the consistency when it comes to
flavor I think this has more of a
vinegar taste but one other place comes
to mind when it comes to like bold
flavors I know exactly what you're
talking about our final stop is bar bill
tavern
[Music]
it's a popular restaurant equally famous
for its beef on weck as it is for its
chicken wings so at the bar bill what's
unique is that you can have both Buffalo
specialties at one visit so be found wek
and and the chicken way neither of which
we invented here at the bar bill we just
like to say we perfected both I
literally pretty much bought a house
here because of the bar bill basically
the pleasure-dome of all wings bar bill
was founded in 1967 and my wife's uncle
Joe was a mechanical engineer at Bell
aerospace and he actually had no
restaurant experience but always wanted
to run a bar bought this bar and
basically made it what it is today
he was very technical when it came to
how he made chicken wing so instead of
pouring the chicken wings into a into a
bowl is that we applied the sauce with a
paintbrush so you get the same amount of
sauce on each
side of the chicken wing so each time
you bite into a barbell chicken wing the
flavor is exactly the same our our
medium flavor is really unique and
really special but holds true to the
original buffalo formula incorporating
Frank's hot sauce the wings do not sit
in sauce they actually are presented
five flats five wings so you get to you
know experience you know the chicken
wing in an extra you know we would
consider a reverent way okay I'm chicken
now my insides hate me yeah oh yeah all
right we got to do this I'm really
curious to see how the hand-painted
aspect of it will like add to the actual
wing or if it doesn't I don't know right
like the plating itself is gorgeous
beautiful they look like they cooked a
lot of care into each and every way
I have to get my vegetable and take
somehow or another
sorry folks I need that fiber
it's like a sauce of every inch every
crevice other swing I don't know where
the heat is yeah I think this wing is
probably one of the riskiest weeks we've
had right and I'm hearing the crunch
every time I take the bite which is it
usually possible with super saucy wings
because you know the sauce kind of like
lessens the punch wall to thing I want
more sauce on these ladies they're
crispy but the sauce is so good I want
more of it I think I agree with you on
that one I think if we were to do this
trip over again we would have just
gotten spicier wings because I really
just don't like spicier sorry just the
thought of doing this trip over again is
hurting oh yeah absolutely not we will
not do this again
no we will do this maybe at another time
on leisure but we will be only going to
one place instead of like 10 five four
we went to four
[Music]
there is a torrential downpour outside
so we couldn't do our our conclusion
outside
we're actually stuck in an airport
waiting for a flight but we have a
decision to make
yep going in I thought one thing my mind
completely changed however I'm really
confident with my decision I am - all
right all right let's do it
one two three we finally agree not me
when I first went in there I'm like how
can anything be tanker bar because you
know they invented the buffalo wing for
me
Duff's just hit all my markers it was
super crispy on the outside super juicy
on the inside and the sauce everywhere
that did it for me I was torn between
Gabriel's gate and Duff's
yeah because they're both very saucy
wings but Duff's had a little bit more
of a point for me because they actually
made their sauces from scratch and also
the wings I Gabriel's gate are not as
uniform uniform you don't know what
you're gonna get exactly the painting
was cute the selection was cute at
barbells yeah it tasted familiar it
seems familiar but I wanted to be wowed
yeah deficit it for me yeah that was a
good way of putting it so here you have
it that's the best ramen in Los Angeles
every spot we went to was great got to
go to a bunch of different neighborhoods
I liked ever get the tried different
types of Robins one of the places we
went to was in like a really swanky
neighborhood I saw Jamie Lee Curtis out
getting coffee and the other time I saw
the guy who plays McSteamy on Grey's
Anatomy I was pretty stoked about that
[Music]
joelly is known for having some of the
best ramen in the u.s. that's what I've
heard we're gonna try it all we're gonna
try it on katsu no idea we're gonna try
skimming never heard of it we're gonna
try Co sure let's do it let's do it
since Joe and I are somewhat new to Los
Angeles we called in a ringer meet mark
Hoshi
he's a former ramen chef and runs ramen
culture his mission is to help people
understand more about the ramen industry
as a whole we talked to Martin and come
through the usual suspects like eater
Yelp and Instagram to find the absolute
best ramen in LA there are endless
varieties of ramen and we wanted to
showcase the wide swath of options
available in our fair city despite the
difference in broth and noodles we're
looking for a few key factors which
marked help break down for us so to make
a bowl of ramen you've Pete you need
five elements five components number one
the noodles number two
the soup number three the soup base
number four the topping and number five
got aroma oil ramen has always been
innovative so if you live in Tokyo or if
you live in the northern part in
Hokkaido or southern part in Kyushu they
all have their own version of ramen the
reason why is they get different
ingredients in different regions ramen
doesn't have to be this way or that way
I feel like it's your bowl
our first step is dico kia which has
been an la staple since 2002 it's known
for its rich pork based on katsu ramen
and there have been lines out the door
since it opened that copia has been
around before the ramen craze so people
who lived near Tokyo or people like me
whose Japanese when you wanted quality
ramen it was usually die cochlea
there isn't much Erica ramen restaurant
around at the time that we are the kind
of pasta restaurant that specialize in
curry because it became even popular
right now I love this place the ramen
amazing
and I eat a lot of ramen so the tonkotsu
broth is made with actual pork bones for
maximum porky flavor and it simmers all
night long then for the signature
daikaku ramen they start with show you
or soy base and add the tonkotsu broth
the bowl is finished with chashu pork
bean sprouts scallions bamboo shoots and
egg and sesame seeds
[Music]
this looks incredible smells like pork
fat its most perfect allow me to
embarrass myself by trying to do this
the way it's supposed I like to do it
like it a little broth in here and then
I like to put a little noodle like in my
spoon huh that's like my favorite way to
eat ramen I know that some people like
to floor people like to do a lot of
other things this is what I like to do
because I just think you get like soup
and noodle in the same bite okay I'm
just gonna do this one oh yeah wow it's
really fatty really rich that broth
that's rough is amazing but like low key
garlic in the mine I like it to be
stinky the noodle just with the bra
absolutely incredible flavor right and
then the second hits your lips you're
like yep I could see why everyone's
standing in line and wants us you know
the noodles are perfectly al dente
they're nice and chewy and I like that
they're like a little curly so they like
pick up on all the bra have a tie in
this pork for a while
it's not my guy flexing up back there
perfect he's support which camera one
camera two camera look at that board
what's the pork tastes like I'm about to
go in you it's my perfection it's a bit
of a fatty cut but because it's been
sitting so long in this broth melts in
your mouth
Wow if your ramen newbie I don't know
where you've been but this is a really
good place to start
oh yes they also marinate this egg in
pork fat so I'm sure it's gonna be
really delicious
oh man you see how it's jiggling yeah
wait I mean till there's a runny yolk in
there guys anticipations killing me I'm
just floored by this Robin I mean I went
to Japan and had lots of ramen there but
this one it's like oh wow this is like
the bog-standard for ramen in Los
Angeles it's a lot to live up to our
next stop in this ramen journey is okie
burrow in Chinatown it was listed as one
of the michelin boob gourmand
restaurants for 2019 notably for its
scammin style ramen and I'm notable for
not knowing what that is but I'm excited
to find out
[Music]
sukh women is actually dipping ramen so
noodles are served on the side and they
are they're cold and you dip it into a
hot broth and eat it that way it was
invented in 1961 actually by a man
called Kazuo yamagishi in Japan
basically we have soba noodles and what
they would do in the summer is cool down
the soba buckwheat noodles and dip it in
duchies soup base and they were stupid
up so he made the ramen version of that
dish and called it its gimmick we wanted
to make our own noodles because we
wanted to match it with the broth
because you know after testing so many
different types of noodles we realized
that for the broth we were making we
wanted a particular flavor so we want to
be able to be able to control that
instead of just purchasing them it is a
lot more work but at the end of the day
you know I think you'll notice the
difference between fresh noodles and
something that was purchased noodles are
exactly how I like of my content
balance su I'm here at least once a week
like this week I'm here I was here
Tuesday now I'm here again scammin soup
is more concentrated than other types of
ramen it can take okuu borrow two full
days to cook and reduce its soup and the
super eating today is made with what
exactly we're eating the pork-based
broth with seafood today but you can get
chicken our veggie - and what exactly is
happening here the broth is cooled and
since it's reduced so much all the fat
congeals it gets heated to order and mix
with the ramen base
[Music]
all right I'm gonna show you guys how to
eat this great
I need tellers the line is actually for
the noodles so just gonna squeeze the
juice on there okay breath is rich so
the lime juice house will balance it out
a little bit okay cool and then you're
gonna take some of these noodles I'm the
worst sort the sticks and the wars Oh
God so like what's the right amount of
noodles to get pick up you know for me I
like to just do like two three bytes at
a time because you put too much it's
gonna cool down the broth too fast
yeah this gets a little messy but let's
do cumin ramen slurping is a part of it
really the louder you slurp in Japan the
more you're enjoying your meal the
people love it alright ready Jim yeah
let's do this
hmm Wow what do you think
that is flavorful that really packs a
punch this is the first thing that
tipping ramen yes and I already have
noticed that with the broth being kind
of like stuff to the news because
there's so much more condensed you get
way more flavor yes it's usually what I
eat ramen you know it's almost like a
bowl of soup and I could be doing it
wrong but I'm just like like doing doing
one of these things oh yeah a little in
there the pork in the broth I've already
oh I'm hoping doesn't really early so
this was a quite the different ramen
experience I think I think so I've not
had this style of ramen before and I
absolutely loved it now it's time to
drive to the west side and hit up scent
Tokyo ramen
it's another la favorite that's located
inside Japanese grocery chain Mitsuo the
signature salt ramen comes with chashu
pork mushrooms bamboo shoots scallions
Naruto Maki and a salted plum one thing
I appreciate about San toka is when I go
to New York New Jersey or Boston or here
in LA they have multiple locations but
their flavor doesn't fluctuate so it's
consistent that's what I really respect
about them so I'm done is this actual
food or suspect okay they did we did the
video but who makes this right yes we
did but it's really funny that you would
say this is real
you have to wait until your numbers call
and they just pull their number don't
stand up there I get up get my ramen oh
hang out here for you nothing right
that's for you
[Laughter]
here's your's this is my alright I get
it I understand
[Music]
Wow I like that alive whoo I love it hey
you know it's not too salty
they're really like nutty flavor I'm
getting from the sesame is interesting
and really delicious and a nice break
from like the really really heavy fatty
paratha it doesn't try it so far let's
try this whoa barks good it's fantastic
Wow hmm you know what they're gonna tell
him so but they broccolini and stuff I
gotta make a nice roll I wouldn't get
that buddy I understand what you mean
first of all it's delicious you should
absolutely try that second of all this
is what it reminds me I would like an
icing Italian roast pork
the noodles are chewy perfectly cooked
absolutely delicious
it's a nostalgic kind of ramen I think
it's definitely this is the kind of
ramen that I remember trying like for
the first time I was the noodle
consistency like these really big ones
you know almost like the instant ramen
you would get by the way yeah ramen is
the absolute best I love it so it's not
a dig on noodles or instant ramen it's
not at all what I like about this one is
everything is really coming together
perfectly just creating this experience
when you get a little bit of everything
we saved the most gut-busting ramen for
last with suji de annex they served euro
style ramen here which can sometimes
have up to 1,600 calories poor bowl
yikes
the style is basically known for their
thick noodles and also their rich fatty
pork broth with shoyu base and it has
bean sprouts
and cabbages as a topping after I eat a
bowl of Jiro it's like a bad hangover
it's good you're having a good time
eating it's amazing but then you realize
you ain't too much
[Music]
you smelled for a little bit after it's
worth it I think garlic and fat makes
the best bra and people love it wouldn't
say there's a right way to eat ramen
CGT annex and Jiro style ramen as a
whole is known for adding extra pork fat
to the broth it's so fatty you can pick
up pieces of fat with chopsticks so we
have ourselves from zero Sal ramen it's
got extra back fat on the top extra
benefit yeah it's really really rich
it's not
I don't think advisable to eat a whole
bowl by yourself but I see some great
Souls around here there was a sign that
said it you had to get one so I think
people were getting used to just
splitting one they're like you know it's
rich this is the richest ramen will have
on this adventure
[Music]
there is something extra-special in here
aside from all the fat I'm not quite
sure what it is but it's delicious the
pork as thick as it is melts in your
mouth it just falls apart just like me
by to do it so juicy and soft right oh
my god
this is sensational the pork itself is
incredibly flavorful and a little sweet
on the outside Joe the noodles they go
up like lightning fast cuz it is
dripping with that
as a bit be honest visually I was like
oh no thick noodles these are awesome
but these are actually pretty credible
all in all like for as heavy as this is
it's delicious its rich its fatty its
greasy it's almost like the junk food or
Brahman hearing something yeah
absolutely
and now it's finally time to choose the
best of the best
all right so we've eaten a lot of ramen
a lotta ramen
four kinds of ramen or great kinds of
ramen and now we're picking the winner
the best ramen in LA let's do it when I
look at my phone cuz I don't wanna spill
it on ha ha ha
said life somewhat hard choices we have
to make a credibly hard choice which of
the four were the best of the best in
Los Angeles I felt like it was an easy
choice for me okay I did not really I
was done there was three that I was like
that and any day could be the best one I
had to really think about it ready 1 2 3
why do you know thank you thank you
alright so we're gonna break this down
there and only be one there gonna be one
the reason I'm picking okie borough is
those handmade noodles man they were so
good yeah I love that you could add lime
to the noodles I loved that citrus
element too like the rich soup and
remember that yes yes yeah and I really
just you know I love dipping the noodles
in the broth and like getting a good
amount of everything in one bite as
opposed to trying to like you know
figure out how to get like soup and
noodle in the same bite points off for
that place for the exact thing that
dipping I know that's the style but for
me this was first of all a classic ramen
ball and also I mean hey man
the whole thing was super fatty and that
makes it taste really good I think the
second we tasted I was like oh man I
know this probably is the best for me
but this flavor is incredible it's just
something about it just cranked it up to
eleven for me and every bite with the
broth and meat the nose everything was
just soaked in this rich fat that it
couldn't get enough of it
we have to decide on one winner yeah
okay and the reason that I'm going to go
ahead and agree with you and the EXCI
cheetah is because it was my second
favorite and it is really really
delicious and oaky board is scammin
which people could potentially argue is
not like a traditional ramen and JIRA
style is not as well-known as it should
be and absolutely delicious so we can go
ahead and declare tsujido
yeah you hear that she's you know when I
come in I want a table right away I'm
not waiting I just hooked you guys up so
if you think the piece for episode was a
bit of a roller coaster we filmed it all
in one day
it was the first one we filmed outside
of London and it was also like a
record-breaking European heat wave going
on at the time I've got to give a huge
shout out to Claudia who carries that
this episode and to David who is the
cameraman because without their
organizational efforts this would not
have been possible
[Music]
welcome to Naples
[Music]
hey guys it's Harry and this is Claudia
and today we're in Naples Italy in the
birthplace of pizza to find out which
one has the best one in town so there
are over 3,000 pizzerias here in Naples
and feature is a huge part of the
culture we've used TripAdvisor
YouTube social media to narrow it down
to a top of poor we also spoke to a
local expert that has eaten hundreds of
pizzas in his life and he's gonna give
us his take on what a real Neapolitan
pizza is so pizza from Neapolitan is a
kind of ritual we cannot wait to eat the
next pizza and we just dream about that
all the time a typical classic
margherita is made with tomato sauce
forget the cheese some basil and you can
add also some pecorino if you like a
more rich flavor now it's really warm
it's really early but I'm excited to eat
some pizza trigger yeah let's go our
first stop is at Gino and Toto store
below which is located in Naples
historic city centre so bill maybe is
the most social pizza place in Italy in
the world because the owner genus or
Villa is very well known around the
globe
he likes to experiment using some
biological flour and try to push more
intense of ingredients in terms of
atmosphere in the center of novel
I mean you know Buddha land soon another
star amount usually go to profile a
devotee uncaring mean Todd should come
to be cause I can show them in the same
database table model me fashion Logan II
Yankees una Gorra traditionalist
polluted it's gnarly Sifu committee the
dark artistic or grenade or cocky
personally de we joined genus or below
in his kitchen to show us how he makes
his version of the perfect margarita
pizza una bella torrid affair in a soup
toe give me some of its Ionian on SOPA
connected in cook callamezzo oh do I
cook gie Pomodoro San Marzano general
basilica vegetable avato Akiyama sugar
go Monday becomes an area what a boy
abbiamo they'll fill the last a monopoly
the ultimate channel Scylla your extra
Geneva
in pokey segunda for scenario minato
grab diamo
llamo lattes for matsui puto abbiamo la
Pizza Napoletana abdomen apology Otto
abbiamo UN Astoria demands re this is a
survey like it'sa was a little ID card
well it looks incredible I mean just
like look at all the colors in here I
love the fact that the mozzarella so I
sprinkled all over and sort of like do
you know what the trick that you have to
fold the tin
interesting okay I've never actually
believed in it is but just makes it look
like oh look at the juices coming out
that's it Cheers
[Music]
just like biting into that basil leaf so
refreshing I love it how it's like oh
one flavor they all mix them together
like so having me yeah they really do I
got a lot of the tomato that's like that
kind of acidity sweetness from the
tomatoes really really good the pizza
itself is like building up like from the
actual crust to the tip so you find the
crust it's like a picker and then of
course there's less juice but it's still
like very soft in the inside from the
outside and then when you reach the tip
is just like all the flavors coming
together and kicking at the same time
and you just reach that like perfection
[Music]
next we had to stare eva a pizzeria
which is run by four generations of the
story two family who famously made pizza
fits pope john paul ii in the year 2000
study there's another historic place it
offers many many different kind of pizza
even shapes they have an horn pizza or
on fried pizza it's very nice to try in
the owner Darin Tony is a master of
marinara
they do is repeat seniority Napoli he
also knows anomaly my visa
yo for Antonio's tarita third such
energy own and Philip its area Sarita
Yolanda video entry step
trend ever change a lambast in Safari he
called the aquifer de never que una Casa
Viva H a mortal difference ruining bus
fare out from not ruined ever change out
renderer chain adobo dodgy alley Grameen
Jeremy Thomas okra the Manuelita angry
in the city with the realtor and ever
changing the dress whereupon
developments
[Music]
controversial video over phone no porque
como se llama for nine effect for the
Iranian Iranian Casey supportive on the
non volunteer mama drama corner or logic
on Cola traducido questo fascicle
observer redundancy definitional tryout
[Music]
it seems like there's a baby a bit more
cheese than we had at Sevilla asgore at
least it's kind of like it pulls a bit
more the crust looks incredible the
crust is a bit more like pronounced on
this pizza I think as well looks a bit
more uniform like all colours or blend
perfectly together
this tomato sauce looks brighter just
like looks slightly more red wow that's
a massive sauce is really kicking in
mm-hmm
it hits you so as we mentioned at the
start like this dough has got such a
nice color to it it's got that kind of
like leopard spotting going on which
again just like all of that is flavor
cuz that's just coming straight from the
oven straight from the word going
straight onto the pizza it's maybe a
little bit more like chewy and dense the
pizza toppings themselves like they're
quite richer I think apart from the
tomato like the mozzarella is just like
more in volume so I think you need like
a stronger stronger base to hold it and
then also did you notice with this one
we didn't flip we didn't pick the tip
there was no need for it I mean there
was a lot of juice coming out like bit
of oil a few drops so I quite like that
so I appreciate that
[Music]
we now head out of the city center to
visit pizzeria on OTT Lana it is far
from the center but there's a nice place
because the owner and so culture is a
kind of a Bible or pizza he knows
everything about the pizza and is the
kind of pizza tends to evermore I part
ingredients so the price is higher than
other places but it's worth it
[Music]
pochamma beats a Napoletana kitchen on
respected la tradición a paragon of food
or nil nil quality' della beat sank a
canal Demento / Venice the Logan is bow
Allah reward Alemany bullet Sione
naturally lechera chandamama tree
formula Rossa Matano she watchin
bellissima Jiro channel matron body
Fergie da-da-da-da-da-da-da-da
Alice telly K Fela telemetry body
positivo nos Pavarotti formaggio
and the off re will say
[Music]
a voila is Suren MP Otto
[Music]
welcome to Naples this one the crust
looks a lot more like evenly browned
than previous ones where in the past
it's being kind of like pale in some
spots and then quite charred on the
other this is more like an even golden
brown which is interesting so one thing
they do here
similarly to what they were doing at the
state is they actually add some pecorino
onto onto the pizza which to the sort of
the purists might be a little bit
controversial but I'm interested to see
if it kind of like adds another layer to
the classic margherita yeah I have my
doubts because I'm not a big fan of
grated cheese and pizza especially
because there's already mutter a line
there which is like the cheese for me so
Wallasey you don't judge a book by its
cover
that's right
[Music]
yeah you get quite a lot of the
Pendolino actually I quite like them do
you like that
yeah it's not too bad like I had it with
a with like a lot of my other basically
from the on my slice and they blend it
together quite well the basil add
services it's a lot more like sharp
compared to just mozzarella which can
just kind of blend into the sauce and
all stuff so you actually get like a
cheesy a taste of it yeah yeah first
bite is definitely cheesy what do you
think of the crust I think it's good
it's got more chew to it than say so be
loaded
I quite like it as chewy and again it's
useful because it just holds things
better if it's got a bit more like
strength to it it's quite interesting
because I don't know you know there's
like this one has like it's quite
similar in terms of like the way it
looks through so be lost but then it's
texture is it's quite like it's just
it's just another game like it's it's
much more uniform and like it's a it has
stronger by it's definitely hot a
slightly harder of a say next we head to
our final stop antique a pizzeria demi
Kelly
it's known for its huge pizzas and it
shot to fame when it was featured in Eat
Pray Love starring Julia Roberts
Michela of course is a very famous for
the movie eat Pray Love but also for his
style is called in Italian a rota
DiCarlo is like wagon wheels it means
nothing in English but it means that
it's so big it's bigger than the plate
behind the thick of it serum you can add
in a volume you say oh I 10 kilobits a
napolitana Saffiano a giant Avira Duke
Telemundo propio per se a Tebaldi marmo
perman jar la única do a bit second fat
Shamma Lamma gary de la madrina the
impasto low fat Shama Cunha Farina
Caputo Blue Moon impasto be red toe as
solamente simply che viene una pizza I
wrote a de Caro particular and álava
Drita che molto best ASA verb aller à la
gente que viene man general impression a
receiver gets gia grand nos a grande
vanilla coolants a fat Tory's at CRC etc
cherub no no you see amo pro Pomodori
chain Tova chain to italiani from doriga
vengo de la Calabria Valerie revenue
dollop ooyama Saffiano a provenance pure
de la basura interior J rola a pecan to
reward a lolly oh no no she ah Molly
wave of illegal duty one solution
although the same it is over when you
lowly OKC Manchester la nostra beat
Seminole in polo oriano Leo Kane Anza
check-in on Cobra sabor a predicament
Eloise
[Music]
employee Oh Samantha maltose a preacher
and a phenotype is gone
[Music]
this might be the best looking pizza
that we've had today I think in terms of
like they've really got the kind of
leopard spotting on the crust just
really perfect it's a lovely golden
brown color but you've got a lot of
these charts what's going on the
distribution of the cheese so it's quite
geared and got plasm as well it just all
looks very picture-perfect yeah that's
true and and I also like the fact that
you can see like the tomato sauce or
sort of like fading into the crust in
here and get it like sort of orangey
yeah I really like you know if you want
to miss this shot this is your this is
your pizza
[Music]
are you channeling your inner Julia
Roberts how much of a relationship
you're having with pizza right now I'm
like in a committed relationship with
this pizza we're thinking about buying a
house together yeah yeah I like this a
lot I was also I was interested to hear
that they don't use olive oil they use
soy oil instead you got this kind of
texture that we used to but I think I
mean I can definitely taste a bit more
kind of than mozzarella I think and the
tomato as well so I think it's pretty
good idea yeah definitely there was no
oil at all in the mikeandjess cave it
was really just like all the juices from
the mother alive
really couldn't easily oil I think the
crest definitely isn't quite Asturias we
haven't known it-it's here I've had to
bring the flip back to kind of make sure
that it doesn't fall apart of me too
much but it really is like it's less
about the cross more about the toppings
about the freshness of
[Music]
now it's time for us to decide which
pizza is the best of the best so here we
are we are standing in front of Mount
Vesuvius which is naples iconic volcano
and it is time to pick a winner we're
getting some amazing pizzas today I'm
picking a winner is gonna be really
tough but I'm fairly confident in my
decision so I think we should see what
we picked one two three we got yeah
we've got a split so let's see if one of
us can convince the other two to come
around so why did you like to theater so
much the reason why I like storyteller
was like because Don Antonio was like
really really bringing the vibe like up
to the next level
like it was such a nice character and
he's like among our top four and there's
like really making like out of this
world out of this world product and I
also I also like the father he put olive
oil on top of it
which is something that then we couldn't
have so you make some very good points I
went for Demi Kelly because it just kind
of had everything that you would expect
from a traditional Neapolitan pizza
joint the vibe in that was great as well
it was very traditional you had the kind
of tiled floors and tiled walls it still
looked the same as it did back when
Julia Roberts had a relationship with
her pizza back and Eat Pray Love so I
think kind of if you're a tourist who's
coming to Naples and looking for a
Neapolitan pizza I think that would give
you maybe the best like touristy
experience once you wouldn't you say
that like maybe the McKenna was what
Sarita is now about like 20 years ago
you know when like the owners were still
like actually they're making the pizza
you know you were getting in and you
were welcome but like the old guy that
was like very passionate about the work
and then they were showing you around
you know to me that is like really
really important to have not only the
products but also like the person that
makes it like really really strongly
loves
and it's still kind of like they're
looking after tradition I think I'm
gonna have to agree with you I think if
you want a really authentic experience
stereos is the place to go just because
Don Antonio loved what he did so much it
really did show and a pizza had olive
oil which apparently is a deal breaker
for Claudia yeah
not only were no party in this episode
about deep dish pizza we ate a copious
amount of cheese and just a ridiculous
amount of sausage every pizza place
truly was so so good and now Chicago is
one of my favorite cities hands down
no trip to Chicago is complete without a
slice of cheesy saucy deep-dish pizza
[Music]
hey guys I'm Ilana I am here and today
we are in Chicago to start our journey
to find fish pizza in big city we know
what we're looking for we are looking
for a buttery crust hearty robust sauce
Louie gooey cheese and at the end of the
day that slice needs to maintain its
actual shape it shouldn't be this wet
sopping that so the four places that we
picked are just undeniably extremely
popular and it's further proven by
websites like Yelp and TripAdvisor right
and then we cross-reference those on top
rated bliss from thrill is serious eats
and time out all right I hope you're
ready because this is about to be
intensive what are you ready
our first stop is Lou Malnati's Lou has
around 50 locations throughout the
Chicago area and the restaurant empire
is popular with locals and tourists
alike I'm a local in Chicago the reason
why I'm here is for Illuminati's these
dish pizza I feel like I can really
taste the difference in the the cheese
to other places that have deep-dish I
highly recommend it
so Lou Malati worked at Chicago's first
eat fish pizzeria feature era uno and
eventually Lou decided to venture off on
his own and start his own pizzeria which
is Lou Malnati's pizzeria today it
starts with our dough being patted out
in a nice deep pan that's where the deep
dish comes from and it's brought up
around the sides to create a nice solid
base for all the ingredients you're
gonna put in next you layer down the
cheese if you're first coming to Chicago
and you want to try deep-dish I
definitely recommend starting with our
classic if you don't know where to start
our classic has extra cheese and our
exclusive sausage blend and our
signature famous butter crust never gets
old Cheers
I don't I don't see how we're gonna get
better from here first off just freaking
slice the crust to me it just adds that
perfect crunch but I feel like it's not
you know overdone I think it's cooked
perfectly and it tastes buttery the
crust here is called butter crust it's
actually like trademark that's one of
the things we're famous for its actually
a trademarked term its trademark I would
- I don't want anybody taking my coin
and the sauce it's the perfect balance
of tart and sweet and fresh and acidic
and there's a perfect amount of fat so
every time you're taking a bite into it
you're not just getting like the same
kind of consistent sausage layer that
you're getting but you're also getting
that sausage fat it's unapologetically
like in there everybody like it's crazy
it's it's savory it's sumptuous and it
melts perfectly with the time but I will
say that while you're right it is fatty
it's not too greasy and I think that's
because again the sauce has that bread
along right it has that that fresh
tomato II you know like fresh off the
vine can I be honest right now I think
the fork and knife were holding me back
a bit from like getting this all just
you're supposed to eat with a fork
yeah yeah but it's like it is you need
you know our second stop is Giordano's
it's famous for its big deep dish
stuffed with cheese
[Music]
the deep ditch it's either Giordano's or
Illuminati's and geo downs has a lot
more sauce it's very cheesy and the
crust is absolutely delicious the most
popular deep dish is always going to be
cheese but we do have other specialties
such as the Chicago classic fresh onion
bell peppers and mushrooms we put a
layer of dough on the bottom of the pan
a large pizza has approximately 2 pounds
of fresh grated mozzarella in a bias the
customers reaction is generally
amazement usually awe
lots of pictures being taken
[Music]
the cheese is the absolute superstar of
this dish the cheese is so fresh and
flavorful and so like like a song like
plush that almost kind of tastes like
ricotta
you know I mean I still taste other
parts of the pizza where I don't think
it's just too much I presume that's
really good it's not too tangy
it has the herbs that you can actually
see it's kind of sweet still have that
little like puree almost kind of
consistency where you can see the tomato
chunks I want to get across get a quick
I just have a bite of it it's very very
flaky
if this piece I went to high school it
would win all the superlatives most
likely to our next stop is Gino's East
the restaurant chain opened in 1966 and
solidified its title as one of the most
iconic deep-dish spots after they hired
a cook from Uno's since I've been here
26 years and I've eaten it as a kid I'm
gonna tell you we have the best pie in
Chicago this is my favorite place to get
the best pizza I think it's just the
layers the crust is the last thing you
kind of taste but you get the richness
of the sauce you get the meatiness of
that full sausage that's in there and
then you get that crumbly cornmeal kind
of thick crust it's almost like eating a
sandwich in every bite for a deep-dish
pizza our pizza is a secret the dough
recipe was created by the cook that we
brought over to to create the pie the
sausage patties supreme kind of brings
you back to the Midwest it's a Chicago
original that is the most popular
[Music]
at best victory
[Music]
the supreme pizza and want to be with
mushrooms green peppers and onions
I would just like to point out that this
was not intentional
it's like mostly chief one thing I'm
really I'm feeling about the sauce is
that although this is like a meat lovers
Pizza veggies in it which I think breaks
up the like the five messed up movies I
like how the sausage is evenly
distributed throughout I just wish that
it was thicker it's gonna be cornbread
vibes but not like overly stock
cornbread lecornu yeah so what if
anything is your favorite part about
pizza while considering I just ate a
layer of the cross and bite itself I
would say the cracks really for me it's
all about the sausage and the sauce
really that's interesting
yeah I actually compared to other places
I like that it's coated throughout so
every single bite I'm getting is a
consistent fight my sausage our final
stop is Pequod's it's a local favorite
and famous for its unique spin on the
deepest crust typical wait times on a
Friday Saturday night er between an hour
and a half and two
as far as like Pequod's being recognized
as a best deep dish or locals favorite
people you know don't associate us with
a big chain which is great we do Chicago
Pizza tour and we come here and every
one of my tourists do the effective my
thing is this investment eternity in
Chicago
the sauce is swear they know say I take
pizza and the body it's crunchy the
crust is phenomenal so if you ever had
and been there coming in
so the key characteristics that make our
deep dish a little bit different than
anybody else is obviously the crust our
caramelized crust is achieved by taking
the cheese and laying it up against the
side of a specialty pan that we use and
the heat literally rises over the top
burns the sugar in the Mazzarella and
then caramelize the veggies for a
first-timer that's coming in the
Pequod's and wants to try the product we
always recommend in a pepperoni and a
sausage pizza those a pepperoni sausage
combination those work the best for us
for us we go a little heavy on most all
of the ingredients we want it to be
somewhere between overwhelming and
enough thickness to cook properly I can
eat this pizza every day of my life and
I just you just I don't know why I don't
get tired of there are some have D
chunks of meat oh wait we got to do it
together that keep up girl I don't think
I've ever seen a lot of this impatient
all right ready
that was very satisfactory from the
looks of it you're like ah maybe a
little you know Asian or you know burnt
for me it adds the most perfect texture
tonight because you have all the meat
and you have all the sauce and of all
the cheese which is very like soft in
your palate but then their lunch from
the crush takes it over the top the
sauce like you said is very hearty and
robust a little too tangy
for my life see I like a good cake so
before we have action New York City can
we just say that deep-dish will forever
have a special place in our hearts
well I'll probably go to all four of
these spots again and do the whole piece
of tour again we got to do this so do
you think you have a top I think I have
an inkling of an idea all right let's
get it go
- between these yeah because I was
checked - okay so but for me the reason
why Pequod's have kind of just one level
up was because that crust was pending
next tonight and that sausage had this
very like bold seasoning and a kick-ass
pie that I feel like not any of the
other places you're right I mean for
Pequod's that crust was just delicious
but for a little nineties that butter
crust though it just melts in your mouth
and it's flaky and every single bite was
just like savory goodness and for the
sausage well I did like the seasonings
on Pequod's sausage I didn't get a
sausage bite in every single bite
but in Louisville Nadi's the way that
they perfectly distributed the sausage
allowed for the cheese to kind of bubble
up through so then you got a nice creamy
savory bite every single time you dug it
I do have to agree in hindsight I wish
that Pequod's didn't dollop the sausage
on and Kennedy
it was an even distribution of the
sausage route so yeah I'm willing to
concede I'm sorry I hear you what are
you gonna rub it in are you saying that
I was right all right so can you just
say one more time what's the best isn't
really good enough rub it in Chicago is
Lula not easy fish in Chicago yes
for Sunday roasts are a huge thing in
the UK and we really wanted to make sure
that we got this one right but at the
same time we did manage to find a couple
of places that put their own unique spin
on the traditional meal and the wild
card option actually shot me at how good
it was and it really did prove that
sometimes it's worth getting out of your
comfort zone no Sunday in Britain is
complete without a full gravy covered
roast
[Music]
oh wow
[Music]
hey guys it's Harry and Joo and today we
are on the hunt for the best roast
dinner in London so as usual we've true
through local recommendations
TripAdvisor and social media to try and
find the best of the best so we've
narrowed it down to four places all of
which put their own unique spin on the
roast dinner I'm going to go in order
the most popular thing on the menu and
pick our favorite ready to eat
yeah I am let's go for those of you who
don't know the Sunday roast is a
traditional British meal served on a
Sunday what we will be looking for on
our plate is some succulent roast meat
well-seasoned roasted potatoes thick
tasty gravy and fluffy Yorkshire
puddings which are a savory batter
cooked in a cupcake stone mold our first
stop is the joke hare a restaurant which
specialises in game
our roast is the best because it's
freshly made and the meat is very high
quality beef is put on and we slow
rotisserie it for three or four hours
potatoes are then roasted in the oven
along with Yorkshire puddings and then
that will come together on the paper
which is carved by the meat which is
caught by our saucier is on on source at
the time yeah yeah it's delicious yeah
you're not getting like your huge big
plate of veggies but everything that's
on the plate is like perfectly cooked
and worth coming from
[Music]
so I think just in terms of like
presentation the way it's plated up it's
kind of like a more of a fine-dining
feel than maybe you're used to if I'm
like a classic pub roast dinner but
hopefully they've found a way to kind of
like elevate things and they will taste
really good time to tuck in I think we
go for the meat first
[Music]
I'm not sure I've ever had beef that
timber so cheesy like very succulent
it just I I think the way that I think
reach nice Caswell like that it's not
you know big party slab of me it's like
it's very fine it's very thin but it's
just the right texture and just the
right thickness right so I think we
should try it with some of the sauce ice
cream
it pokes me it's not over that it's not
overpowering over it's quite a fairly
gentle horseradish taste there's not
that kind of like burn that we're used
to from like a wasabi as I go because
I'm potato
[Music]
so if I'm being honest it's probably not
the best pig roast potatoes I've had I
think it's like could be crispy on the
outside they've gone for quite a light
golden brown coloring as opposed to
maybe the darker coloring that we use to
promote potato but credit to them and
that the the inside is really good it's
very very light and fluffy on the inside
[Music]
yeah
Wow phones Christmas night Nick
it's just cuz Vietnam I think it's
extremely nice I want a bit of - yeah I
don't want to just kind of crack and
crumble yeah it's just the right amount
of exciting
overall this whole plate has a slight
sweetness to it and various lights very
delicate balance of flavors on to our
second stop black lock it can take up to
two months to get a reservation at this
popular restaurant the best-selling
roast dinner that we do is the all-in
it's an opportunity to try all the
different roast meats that we sell so
beef pork and lamb all on one plate to
share for the whole table with lots of
trimmings unlimited gravy a real feast
we start about a week beforehand making
the gravy the Yorkshire pudding mix and
gets put together on a Thursday
we then take large joints of beef pork
and lamb cut them whole over the open
charcoal grill and so the meat we feel
gets more flavor cooked as a large piece
[Music]
Yorkshire puddings are and roast
potatoes are roasted in the oven in duck
fat
meet we'll all get present on the plate
with a few little bits of crackling on
top and away it goes this is certainly
the most monster roast I've ever seen
yeah I've got to agree with you the size
of this thing is enormous I think it's
20 pounds per person but you get so much
food it's like a giant beef right I'm
getting some of this beef
the first thing that hits you is a
flavor of a craving and it's just a
really sexy really big oh my god it's
just it's so it's so luxurious and so
such a strong flavor is a very picture
perfect roast potato it says you've got
that golden brown exterior interiors
looking nice and soft and fluffy and
give this one a try
oh yeah it's really well-seasoned yeah
you got a really good crisp on that
roast potato I think the duck fat they
cook it in duck fat which is like
notorious for producing a really really
good roast when they're throwing it
really does show
[Music]
that's the property oh sure it's really
good it's not too salty at the bottom
like it really retains its structure
it's going to feel like one if we crispy
the batter's prison just perfectly
unitary yeah this is actually the
sexiest race down next we head to
obliques in The Shard skyscraper which
offers a fine-dining alternative to the
Sunday roast
for me the best thing about Sunday roast
is is the beef and of course being an
Englishman Yorkshire puddings as well
the beef will cooking today is a rib of
beef and it will be cooked in the Jasper
oven which is kind of like a big it's an
indoor BBQ basically filled with
charcoal and gets up to around 350
degrees so you get a really kind of
amazing
caramelization we all sort of pull on a
sort of smoky flavor
so the the roast potatoes we booked for
today has been boiled just - they're
just cooked in salted water and then
they have been sort of roasted in the
oven with some thyme some rosemary some
garlic some rock salt and we'll use half
duck fat and half beef fat as well tend
to do slightly larger Yorkshire puddings
they're normal
side dishes we we serve that the Sunday
roast is mashed potato with with garlic
crisps and broccoli with a chili
dressing with some preserved lemon on
top as well just helps to keep that that
side dish and that vegetable nice lights
and fresh as opposed to being heavy
Wow well talk about fine dining
this looks exquisite everything looks so
beautifully put together the color on
that beef is incredible it's so so dark
even the fat is like really darkly
colored
[Music]
we both just like sat back which is uh
oh wow at the same time it's just like
juicy enough and it's got flakes of salt
over the top as well I feel like it's
just salty enough as well
it's kind of taste wise and almost
sexualized closer to a steak than say
like a classic roast maybe yeah also
just because of the way it's cooked on
those coals we do get that kind of like
char flavor on the outside which is
really really good yoga time yoga time
[Music]
it's not very crispy and I wouldn't say
that it has a sweet taste to it and it
just reminds you quite a lot of it being
a batter and it's almost like a little
bit
[Music]
mmm oh wow it's over now I have just got
the right amount of salt on it and the
right amount of oil the garlic you can
really taste the garlic
[Music]
our last stop takes us to Northwest
London for a rather unique and portable
take on the traditional Sunday roast I
was doing some work with a friend of
mine in street food before so I was
doing that part-time for a few months
and kind of realized from all the events
we were doing there's nothing British
really and then the roast dinner was the
thing that I thought was that we do
better as a country than anything else
and then just the whole Yorkshire
pudding wrapping up things seemed like
the best way to do it you know what a
knife and fork and taking stuff checking
out the menu in the over on the way over
here and this was the one thing that
true through my I I actually tried to
make a Yorkshire pudding at home failed
miserably but this one absolutely
incredible so the beef wrap starts with
the giant Yorkshire pudding so we get
that toasting off on the grill so it's
all nice and crispy and as that happens
we start to build it so there's a sage
and onion stuffing goes on the bottom
followed by garlic and rosemary roast
potatoes then today we got a bit of
spinach that will go on to it then the
braised beef
[Music]
red wine gravy horseradish and then all
wrapped up and then there is your beef
burrito
thank you
[Music]
well that is a mouthful only I just bit
into some lovely really soft beef and
then straight through a crispy roast
potato there's a kind of textures that
you really want in a great Sunday lunch
horseradish is a classic pairing with
beef in the UK with your roast dinners
it just kind of gives you a bit of like
it's kind of heats isn't it like a bit
of a heat that just kind of really cuts
through what can be quite rich meat
especially when like this has kind of
had that that brazing effect in the red
wine yeah I was worried actually about
the roast potatoes because they're
deep-fried instead of being quite
perfectly roasted I was a little bit
worried about them so I mean just to
talk about the yorkshire itself it's not
like a normal Yorkshire I've had in that
it's not hugely kind of fluffy I think
the way they've kind of made it
obviously because it has to have a bit
more structural integrity to hold all
this liquid so it's a little bit sort of
chewier than I was expecting but I think
in terms of the ground scheme of the
whole the whole dish it's kind of
necessary yeah yeah it's not a classic
Yorkshire pudding I'm I'm really
enjoying it now it's time to decide
which is the best of the best
[Music]
but we've had four roast dinners in
London and now it is time to reveal what
we thought was the best of the best
now I really honestly don't know what
you picked Harry no I don't know what
you picked but I'm excited to find out
should we reveal on one okay don't know
okay a disagreement okay okay I'm I've
actually you know what I was about to
write Oblates
I was about to write a Blake I I mean
why did you pick up dates so for me it
was kind of a two horse race between
Alex and black vlog I weren't for of Lex
because it was more of an experience
maybe for someone who's coming from
outside of the UK and wants to try a
roast dinner I think the fact that you
get to go up the shard and just the
quality of the food and the atmosphere
and that was fantastic and I just just
really really enjoyed it actually for
exactly the same reasons I would have
picked up lit the reason why I picked
black clock is because for me it
redefines what the idea of the plastic
Sunday roast is which is a little bit
more messy you kind of get in there it's
very meaty very hearty and just the
portion sizes I thought it was fantastic
value for money and there's just
something a little bit more kind of like
charmingly rough-and-ready about it it's
like it's just getting stuck in there
and with gravy everywhere and with the
amount of feet you get I think that
objects was fantastic fine dining but
for me the idea of a Sunday roast is a
little bit more rough you know I do you
pass me the pan I'm gonna back down I'm
gonna agree with you I'd like I said it
was a two horse race there wasn't a lot
between it and I think maybe for the
more sort of authentic roast dinner
experience in terms of like the quantity
I'm getting of your hands a bit dirty I
think black love maybe just edges it so
sorry Alex
like what's the winner
[Applause]
[Music]
best of the best doughnuts this was made
my favorite one to shoot because we ate
Donuts now a smart producer would have
just like taken a few bites for the
camera not me though I'm eating all
those doughnuts Los Angeles has over
1,500 doughnut shops for you to get your
fix of hot sweet melt in your mouth
doneita goodness
[Music]
Los Angeles kind of gets this reputation
for everyone always eating healthy all
the time right and they are right but
did you know the Los Angeles is also D
donut capital of the United States I
actually did not know that and I was
really surprised to find out since the
1970s donuts have been an important part
of la's food culture and this city has
been responsible for the evolution of
doughnuts in the US for this episode I
used various popular websites like Yelp
eater and Thrillist to whittle down the
list to four of LA's best doughnut spots
we're definitely trying eat shops
classic glazed doughnut and also one or
two of their specialties to get a feel
for what they have to offer awesome I am
ready to eat some doughnuts
let's do it our first stop is SK donuts
located in mid-wilshire SK is known for
having a wide variety of both classic
and premium Tapp doughnuts our doughnuts
are always fresh light fluffy no matter
what time you come it's always
consistent for 30 years SK has been
serving up fresh delicious doughnuts too
hungry Angelenos started by hankies
parents it's been family owned and
operated the entire time
[Music]
so we definitely got to go Nutella right
yep what's up with sprinkles on it
yeah paint sprinkle definitely thing
with the UH with the fruity pebbles on
it right there yep I'm a man-child I
gotta have my cereal the variety at this
place is so great and that's why it's
okay here I thought the reason that Joe
took me here was because my initials RS
came now let's start with the glaze you
can't do the glazed right close up shop
this is like the litmus test is that the
right thing this is the litmus test or
the whip perfect donut witness litmus
litmus test let's miss litmus test
all of the flakiness of the glaze it's
not like melted into the donut it's
laying nicely on top of the donut so
when you bite into it you get a little
bit of like a crunch so nice texture
that guy has that thing I'll go ahead
and call that the glaze ladle it's just
like a huge thing like a gallon of it
he's just like BAM across like a whole
dozen and they're drenching the donuts
in this incredible glaze this is the
fluffiest glazed doughnut I've ever had
in my life no question I got it I got to
dip it in the coffee
I got to dip it in the coffee
oh yeah that's so good thing about no
mic that's the stuff this one is fruit
on it so technically it's healthy right
mmm go for strawberry Joe just called a
raspberry Oh strawberry that's how much
fruit Keats on a regular basis wait
what'd I say
next we're heading to LA's original
farmers market to try a true classic
Bob's coffee and donuts since 1970 it's
been a must visit for anyone in LA
serious about donuts and it's cash only
so heads up oh yeah thanks for paying
yeah okay Bub's is known for the
classics and there's over 30 varieties
to choose from
I made sure we got the big one these
feel very like classic even the just
looking at the cake it looks a lot
thicker
it looks closer to like a buttermilk
doughnut or even like an old-fashioned
which I love
yeah very old-school la very diner vibes
but we're outside always the weather in
Los Angeles so you can always eat a
doughnut outside here this looks fluffy
now thicker amazing consistency don't
good perfect ly the glaze is really
delicious this is about as classic as
you can get when it comes to doughnuts
this feels and tastes like they make
their own mix here yeah I bet if I got
in a time machine I went back to 1950
whenever this place is open that
doughnut tastes exactly the same if it
worked well 50 years ago it's gonna work
well today and they're absolutely right
I am so freakin excited for this
sprinkle doughnut well first of all look
at that nothing falls off maybe one or
two you're good yeah this is a really
really light cake doughnut it's not
heavy at all but I appreciate that it
like maintains its structure as you take
a bite Bob's is awesome I loved every
doughnut here now we're headed over to
Primos doughnuts in marvista since 1956
premisis thrived by delivering
consistently great classic doughnuts
with a few specialties we've been in
business 63 years my father when he
started the business it was highest
quality everything had to be about the
utmost contains quality
[Music]
I've been coming here for over 20 years
well said it has also been said Sydney
that Primo's buttermilk bar is the best
doughnut in LA so I would like to try
one you read my mind I think they don't
get much fresher than us we just haven't
blaze like 15 seconds ago they are still
warm and they are shiny oh man I mean
the way it melts in your mouth
the cakiness of it is like so soft you
know mm-hmm as a pillow leave the glaze
is perfect on this it's less sweet than
some of the other like yeasted raised
Donuts that I've had and I love how you
can see like all the layers I feel like
I'm biting into a doughnut pillow this
is so fantastic yeah well it was the
right way to say that I think the
difference between this and other ones
I've had is like the glazed kind of
stays on the doughnut doesn't crumble
doesn't crackle off
everyone says that this is the thing to
get here they are known for these
buttermilk are sizes oh it's a heavy boy
yeah okay
whoa dude this is not what I was
expecting this is way better
I have a very familiar taste but I can't
like put my finger on it almost like um
like a bread pudding or like a tres
leches or like that kind of texture yeah
they must like please them all they're
super hot and then they sit there and
they get a little like wet around the
outside and still nice and cakey on the
inside but still crispy no reminds me of
those butter cookies you know I'm
talking about okay
the flavor of these are way different
than a standard donut because it's more
emphasis on the ingredients the dough
whoever then works together then yeah
packing something with sugar yeah an
excess yeah the quality here you can
tell it you can see it you can taste it
you can feel it for our last stop we're
going to la's iconic donut sign Randi's
donuts in Inglewood our donuts you know
first and foremost they're made fresh
every day by hand which is very
different a lot of other companies use
machines we use proprietary ingredients
that are proprietary just to us there
are so high quality that they last
longer
[Music]
they're good located near the airport
Randy's iconic doughnut sign has been
seen in numerous TV shows and movies but
it's not a gimmick these doughnuts are
considered by some Angelenos to be the
best it's also the only spot we're
visiting with the drive-through thanks
for driving said yep I always Drive
definite gotta go glaze chocolate raised
I think those are the most popular or
two here yeah think of some with
sprinkles yeah I saw like some colorful
ones like some kind of like cereal yeah
okay great thank you sorry my arms are
short thank you
Sydney with the t-rex arms
[Laughter]
[Music]
so for buck 15 you get this big doughnut
this could easily take care of me for
breakfast I mean you say that but when
you eat a doughnut you always wanna go
back for a second one you know let's
find out right now right a bite do I
know I'm savoring up let me savor it
that's fantastic you know you can judge
it down in place by how good the glazed
is and this is yeah jessica Lee I don't
excellent yeah I'm gonna go in for the
chocolate yeah I'm not waiting for you
oh you want one no I'm doing I'm doing
the cake doughnut okay man I would never
go for chocolate raised I have a sugar
is this is excellent so we got cake
doughnuts and we got raised Donuts
raised or fluffy cake or thick the raise
goes a little more cake which I like
this is like a thick it is kind of cakey
like they raised is the braised is
weirdly a little cakey but that sounds
great
oh it's great yeah and this bra sticks
incredible Joe takes the most massive
bites I've ever seen in my entire life
for doughnuts it's like I'm gonna have
one more bite and it's like half the
doughnut why isn't it eating a doughnut
and just staring at that Randy's donut
signs like it's hypnotic
[Music]
Sydney we went to for the best doughnut
places in Los Angeles and now we have
the difficult task of picking which was
our favorite you ready
I think the same one this time yeah I
think so three one two three I told you
yeah all right so why did you love it so
much everything starting with that
glazed doughnut was incredible and then
of course the buttermilk bars were
amazing I mean I just thought every
single thing that we had there was
probably the best thing we had while we
were eating doughnuts in Los Angeles
even the plain glaze I think was just
absolute perfection it wasn't too sweet
there was like the right amount of glaze
on top I don't know I feel that there's
only for good don't have plays in Los
Angeles what do you think you think
there's some others I think that we
missed probably a lot of donut shops we
picked some pretty great ones but let us
know what else needs to go try and until
next time
so before we show this video I actually
had no idea that London had such a
vibrant hot chocolate scene I'm not a
massive fan of hot chocolate myself but
I think in a way that was interesting
because then it let me be a slightly
harsher critic than I might normally be
on a video like this and whatever way
you look at it all of these were
fantastic ways to warm up on a cold
rainy London day
there's no better way to stay warm in
London than with a steaming cup of hot
chocolate and the city has a couple of
popular spots all with their own unique
take on the drink
[Music]
hey guys sorry Angie and on this very
great day we are on the hunt for the
best hot chocolate in London so as usual
we have looked through TripAdvisor
social media and just plain old loaf of
recommendations to try and find four
places which will be the best of the
best what we will be looking for is a
hot chocolate that has a nice texture
something there's not too sweet and it's
overall luxurious nests first up dark
sugars a chocolate shop that brings the
culture of West African cocoa production
to Brick Lane what we've tried to do
with the hot chocolate is kind of do it
in the way I know how to do hot
chocolate back home what we do is we
combine cocoa powder and chocolate which
is a combination of milk dark and white
chocolate in there so and then we'll
make a very thick paste first
and then we heat up the milk pour the
milk and then topped up with foam and
then the shavings go on top
[Music]
we believe that it's the best like
chocolate because it's full of
experience we feel good when we're doing
it yeah changes Wow okay
that's that such a lovely flavor I love
all the theatricality of the shavings on
top of it there's just a real kind of
sense of drama for this hot chocolate
like you watch it being made in front of
you and there's shavings going on the
top that you can see that the belts
being whipped up like it is a really
enjoyable experience first of all for
the ice before your taste buds but also
this tastes delicious a dark chocolate
has a really really lovely bitterness
because otherwise it can kind of be a
bit too sweet at times where's the dark
choc that really does help to balance
out particularly with the white
chocolate in there as well yet the
flavor of the chocolate and I like the
fact the OPC it's got white chocolate
and the dark chocolate and milk in there
as well and but again it does have
service a snowing wateriness to it okay
- no it's not grainy obviously and it's
not but again it's not just like a whole
dollar of the melted chocolate straight
in your face like it actually feels more
like a drink which is what you sort of
want but when you're walking around on a
cold winter's evening second stop Sydow
an Italian cafe that offers a slightly
thicker consistency than traditional hot
chocolate
[Music]
the idea came around five years ago we
gave it a twist to something already
successful but then also we have been
able to offer a product which force the
client to go in to a direction of having
a different experience which is like
similar to the margarita with salt
instead of salt we have a chocolate
three kinds of chocolate all around the
cup so there is no other way of drinking
it then getting chocolate your mouth
sometimes getting dirty when we first
open the reaction was not very good at
the beginning because the the perception
of hot chocolate was different the
expectation was different and now after
a few years we are very well known and
we have a lot of people coming from
anywhere for our hot chocolate it's
fabulous because it's I mean it's dark
but it's not too bitter so it's just the
perfect compromise and it's so thick
like it reminds me my Italian on
chocolate there used to drink back in
Italy so it's like it's like being back
home
[Music]
I'm actually really excited to see how
Harry is gonna eat this I'm a bit of a
professional but even I think this is
gonna put me to the limits because this
is just covered in chocolate it looks
really good it smells amazing so we've
got the Jindo iya hot chocolate which is
kind of hazelnut see and it kind of just
smells like melted Nutella which
immediately is making me really excited
when I said I don't know right what I go
by
it's rich it's the texture is nothing
that you'd expect in terms of like a
normal hot chocolate because this is way
bigger it's so creamy and luxurious it
has like the texture of a Therese dip
because it's got that like really
luxurious creaminess to it and a texture
that you almost want to dip something in
it like you just wanted to dip your face
in it that's what you want to do and but
the taste is lovely though I think is
British people were used to that kind of
very sad like hot water with cocoa
powder like but this really this is
Italian this is Italian food a dream so
it's it's luxury it tastes incredible
[Music]
next we had two mammoths on a Filipino
ice cream parlor that uses traditional
eBay ingredients Hubei is a sweet potato
or a purple yam and it comes from the
potato family it's indigenous to the
Philippines and it's naturally purple
that's what's so great about it it's
it's like a vanilla of Philippines so we
actually use our ice cream
in the winter time that's how we
actually created the product so we're
very keen on no waste and using
everything that we've got so we actually
melt down the ice cream mix it with
Belgian white chocolate and a bit of
holic keep that up and some milk and
it's perfect and then the whipped cream
itself we use an eBay Jam and we mix it
with cream and we have a special whipped
cream machine that like makes it all
fluffy and airy and then the outside
bits are M and B wafers so it's just a
bit of an eBay overload cocoa and it's
perfect winter I love that ube whipped
cream because it's so pleased I love the
color and it's the best part for cocoa
in my opinion I use this stuff all the
time
oh wow
blimey that sweet it's very sweet that's
really really sugary I mean it's kind of
expecting it to be quite sugary anyway
because we don't have things like
lavender release we've taken our teeth
before they've always been pretty heavy
on the sugar okay yeah I certainly get a
lot of the yam taste from the plates at
the side it's almost like when you sort
the rim of a margarita do you get much
of the obey because I'm mostly just
getting kind of whipped cream it's quite
sweet maybe like a tiny bit kind of
earthy flavor from that yeah I get a
little bit of a sweet potato we kind of
taste to it like a little bit of yam
taste but mostly from the cream at the
top and I'm not going to see much if I
have white chocolate to taste from the
actual hot chocolate itself but maybe
that's just it's just a sugary maybe
would you say it's maybe outwardly less
chocolaty than the other ones that we
might have tried which I think this is
more about the whipped cream and the
kind of ice cream and the sweetness and
obviously cuz it's made with white
chocolate less of a kind of cocoa taste
calm now on to our final stop Chinchin
labs who have created an almost pudding
like take on the traditional hot
chocolate what Chinchin is best known
for is creating dishes that you can't
get anywhere else
our Hodge shop is more like a hot
chocolate pudding with the chocolate
that we use is really expensive French
chocolate from Verona it's 80 percent we
have chefs in the kitchen making small
batches every day and then the
marshmallow itself it's our own recipe
it's a secret recipe that we make in
small batches and mixes and then when we
top off the hot chocolate with the
marshmallow the balance is good because
the marshmallow is really sweet and we
have that sort of toasty flavor because
we blow torture the actual hot chocolate
itself is quite bitter so it combines
really well
[Music]
so the idea is we give you a spoon and
there's a bowl underneath and you eat it
like this with the spoon you have to get
the marshmallow and the hot chocolate
together and so the balance is right
when you eat it I really love like 4
marshmallow aspects of the hot chocolate
it's so gooey so when you put the spoon
in you get the gooeyness of the hot
chocolate and then you get the the
quality Belgium chocolate coming through
through the Balcones sprinkles but it's
amazing should we go for it how I think
we're just gonna come out and go here
you ready yeah this could go everywhere
good luck okay good night okay that is
an extremely extremely Instagrammer ball
there's a nice yeah I got like a bit of
marshmallow and a bit of uh chocolate
instead of being shiny as well it seems
a luxurious
watch what I say gift
yes that is so good the mothers agree
breed is very filling it's not a bridge
it's not too small natural hot chocolate
so once you get down into it I mean this
is dribbling everywhere but well if you
get down into it just this lovely rich
very very flavorful hot chocolate which
I wouldn't say is too earthy sweet it
just has a lovely like luxury
contributing us to it and the texture of
the hot chocolate as well do I pick my
winner you picked yours I'm excited to
see what you've picked we might disagree
but let's find out reveal um three okay
one two three
why did you pick them so I mean for me
say Belle was just like unlike any other
hot chocolate I've ever had
it was the most luxurious thing maybe
I've ever eaten in my life in general in
terms of just like it was so velvety it
was so chocolatey the kind of Nutella a
flavor that we got from that hazelnut
hot chocolate and obviously that triple
chocolate on the side of the cup just
kind of took it to another level and I
thought it was just a really really cool
experience what made you pick Chinchin
lab that was delicious don't get me
wrong I probably would have picked that
but for me it came down to the price I
think Chinchin Labs was the cheapest one
of the whole day and for the value for
money it was incredible the actual
quality of the Verona hot chocolate in
Chinchin labs was more of I would say at
a drinking chocolate but what you hadn't
saved al was more of a like an actual
pudding it was very desert like like I
would have that as a dessert rather than
a hot chocolate I would say I see your
point you this is a really tough
decision this is maybe the closest one
that we've had in this series to be
honest but I think overall I'm gonna
agree with you and I'm gonna come around
to Tianjin for a few reasons I think
you've kind of covered some of the
reasons in terms of like it did feel
like more of a dessert than a hot
chocolate and I think
as tasty as it was I would have hit my
threshold of how much of it I could
drink quite quickly it's died down
because it was just so rich and so
luxurious which is great in like a small
dose but like you say more of like a
sit-down dessert experience than a hot
chocolate perhaps next up is Nashville
hot chicken the most painful episode
that Ilana and I endured last season the
spiciness of the hot chicken and the
90-plus degree humidity the whole time
we were filming felt like a fever dream
but it was worth it at the end because
we learned a lot about this iconic dish
and we had a lot of fun eating at all
four of these spots
[Music]
[Applause]
I like it
[Music]
oh and always oh hi guys I'm here in I'm
Ilana and today we are in Nashville this
place isn't just home to great music and
southern charm it's also home to hot
chicken
yeah and we're heading up for major
spots today one is the place that
started it all other is like an empire
and the other two are local favorites we
aren't just looking for hot chicken
that's spicy and hurts you we're looking
for actual great flavor and bold
seasoning right it has to be crunchy on
the outside juicy on the inside the
whole shebang I am so nervous yeah like
my insides are gonna probably hate get
through this you and me both but we're
we're here to find out which one's the
best so let's get going all right let's
go to keep it fair we will be ordering
the hot at each location
our first off is Prince's hot chicken
legend has it that this is the
birthplace of the iconic Nashville dish
[Music]
yeah boy I'm glad now princess is better
because it's the original to Nashville
and it has the best story as to why I
got started as well my great-uncle was a
very outgoing out-of-the-box type person
this is Miss Andre Prince she's the
owner of princess and she carries on her
great uncle's legacy the story goes that
he came home late one night and his
lover wasn't pleased she expressed her
anger by cooking up some fried chicken
but fiery chicken to match her fury he
was probably taken back but after it's
settled in he liked it who wouldn't
after that Thornton Prince opened up a
store and sold hot chicken to customers
more women eat it hot than men that's
why it had that started with a woman and
said fiery woman that fire coming out of
them hmm princess closely guards their
recipe so unfortunately we couldn't make
it back into the kitchen I don't make a
living I got bills to pay
the main thing is Chi Yan and that has
gotten around most popular of course is
the chicken breast press quarter
oh my god the media tears I'm a fiery
woman the flavor explodes it's not just
hot you need to try it though you need
to feel what I'm feeling
oh no no you have to let em land not
Karen it's hit you later I wouldn't have
probably taken that second fight I'm
doing okay
no the swallowing made it worse oh yeah
I tell you how one eats it hits your
throat like in my mouth it wasn't too
bad
yeah I won't say that and some like
fried chicken spots that I've been to
that say that they're spicy or hot I
don't notice that the seasoning is a
little bit more on the salty side but
for this one I feel like it's perfectly
balanced I don't think it's overly salty
I definitely taste the Cayenne the
Cayenne to me is like the most prominent
flavor that's the thing that's hitting
your kind of makes you pop a little bit
I feel like the reason why hot chicken
became such a staple Nashville food
because it's addictive like as much as
it's like painful it clears the sinuses
this is a great way to start off the
whole trend our second stop is party
foul a newer player in the hot chicken
game while the fiery foul is the main
attraction at this place it's also a
full sit-down restaurant and bar so if
you're gonna do hot chicken Nashville
one thing you need to do is kiss the
ring and there's one person in town that
you got to pay homage to and that's miss
Andre well with Nashville hot chicken
being as gray as it is it starting to
gain some popularity I saw there was no
full service full bar Nashville hot
chicken anywhere in the country and I
went out to try to fix that so the
awards we've been given top five pride
pride chicken in the United States of
America we've gotten to film shows with
Shaquille O'Neal and we've been on HBO I
mean we really run the gambit we've been
very blessed I know how good this place
is she and I love it come here all the
time we had to share with our buddies
from out of town that's all the hot
chicken I've ever had so I need so our
classic way of serving hot chicken is we
cut the birds in half and we fry the
half as it is spices in our Nashville
hot are gonna be your cayenne which is
the most important part of Nashville hot
chicken habanero pure is what takes it
to that next level it seems a different
note on your palate and it really
elevates that Cayenne most people use a
thin piece of white bread why Texas
toast it's because it's bigger its
thicker it stops up even more of that
good mud we have three neons on the
outside of our building Nashville hot
chicken local brews and boozy slushies
Luzi slushies put the flame out my
favorite one though for that is the
bushwacker the dairy the chocolate all
those know to really hammer down that
spice
okay I have heartburn
you could smell that first like paprika
there Cayenne they drizzled extra amount
of like that bottom spice on top for us
so a little extra something something
yeah okay I like it but it's helping at
all this feels like the whole the whole
chicken how is it
your first buttock the first part I got
was on the sweeter side so I'm like
Karen are you over exaggerating this a
little bit and then the flavors kind of
chills out my tongue for a little bit
it's kind of climbing up to my nose I
love how they double bread it here it's
so crunchy they might be new to the game
like compared to princes but the
seasoning here is thicker I feel like
there's more of like a granular texture
to it and for that reason I feel like
the seasoning is a lot more pronounced
right I mean it almost has like a
sweeter smokier flavor on our hot
chicken
the sweetness allowed you to take a
breath and really taste the flavors that
are on it it's just a good time
the food's delicious and then you cool
off with like a boozy slushy and by the
end of it you're drinking this so much
that you're probably and I get a little
tipsy
this makes just a hot chicken that much
more fun and enjoyable our third stop is
Hattie B's known for helping spread the
hot chicken frenzy from Nashville and
Beyond with seven locations in four
states
[Music]
the chicken is the best chicken in the
world it is delicious I come here so
much that I know all the staff they
greet me by name the great thing about
hot chicken is that everybody does it
differently and Hattie B's our menu is
rooted really in southern meeting 3
which i think is my are as much
Nashville as hot chicken for us we
really wanted to have distinct heat
levels so that there was a little
something for everybody from my opinion
is that bone-in are the most traditional
and probably the best way to get it our
seasoning is absolutely a secret it
incorporates a little bit of habanero
but just a heavy dose of cayenne we
tried to think of the menu a little bit
as like what would pair well and help
kind of bring the heat down when you're
you're suffering the most some of the
awards that we've got we've won best hi
chicken in Nashville a couple times in
the readers poll
[Music]
you are cassava is complete
oh that's bad that's no it's already it
like hits your nose like like the back
of your nose there's something sweet
here brown sugar maybe
I think there's like a slight Brown
sugary taste to it I was a really good
coach yeah and I think it's killing the
heat a little bit it looks like it's a
slow crawl but even I feel like at its
peak it's not unmanageable overall this
deliciously seasoned super crispy the
meat itself is juicy no complaints on
that if you could change one thing what
would you think of me I think because I
was expecting a lot to be like really
really hot I wish that it was hotter
which means I probably should have just
ordered it it's damn hot instead of the
hot but we're only going across the
board us hot we wanted to try to shut
the cluck up before we left just to see
how hot National Grid gets three one
[Music]
oh yeah there yet I heard so much
[Music]
[Applause]
our final stop is pepper fire with the
hot chicken is truly hot like hots in
all caps and the hot chicken is done in
ways you won't see anywhere else my eyes
are watering a little bit my nose my
nose is running a little bit but I'm
happy about it been here probably at
least once a month for the last couple
of years you can customize the flavor
and also it's just really juicy
what makes pepper fire unique we've
always been flavor first heat second we
definitely bring the heat no doubt about
that today we're gonna serve you some
original style hot chicken we're gonna
go rest quarters and leg quarters and
we're gonna go hot and that's gonna be
an amazing amount of heat but still have
a lot of flavor
pepper fire makes their hot chicken by
first pouring a wet spice over the
chicken then doubling up on that heat by
dusting a generous amount of secret
seasoning I feel so sorry for my
esophagus but here we go
the seasonings definitely hit you first
and then oak I feel it on the lip area
that's like an ASMR crunch boo
his wedding I am living I can't tell if
it's a 97 degrees in Nashville or the
chicken but you know either way it's a
hot girl summer what do you think goes
into this seasoning definitely Cayenne
may be vinegar on the liquid rub because
I'm getting a big buildup
it made me call that's the Cayenne I
feel like there's vinegar in there can
we know there's no vinegar in here
I think there's cumin in here
you're right I think you're right gets a
good palate thank you so much she does
show to you except for the vinegar
between a mistake
[Music]
we're here to pick the best of the best
right we have your pet I think I have
one
I do Jill all right ready three two one
okay yes that was my second pick
I picked princess not only because the
recipe was just delicious I can
understand why it is top secret
a chicken was SuperDuper juicy the skin
was still crunchy on the outside and the
seasoning I don't know what goes into
that seasoning but it was it was so so
good I almost picked princess for the
same reasoning that seasoning it's
incomparable however the reason why I
picked party foul is because there were
other elements that I felt like shown a
tiny bit more
party foul had a crunchy err skin it was
double fried second of all the heat on
party fouls chicken was just like they
brought it that was a true Nashville hot
also they served it with Texas toast
that's why I had to pick right oh I
totally forgot about that Texas toast
and also I realize that party foul they
scooped up that bottom seasoning gave it
that extra oh yeah as much as princes is
a place that you have to go when you go
to Nashville party foul
yeah I'm gonna switch over to Alanna and
agree that party foul is about after the
hot chicken episode we needed to cool
our palates so the next thing we did was
find the best ice cream in New York City
this was the only episode that Ilana and
I agreed with on the first round which
is I think a feat in and of itself
sweet mother Mary that is so good
[Music]
hey guys I'm Alanna I am Herron and
today we're here to find the best ice
cream in New York City there are
literally thousands of places that sell
ice cream in New York City and we
narrowed it down to four spots each spot
has their own true fan following right
and to make it fair we're gonna try
vanilla ice cream in all four of these
spots I learned from Joe and Sydney that
this methodology is called a litmus test
this is like the lip this test is that
the right thing this is the litmus test
or the lippert stick doughnut and to
make this more holistic we're also gonna
try their signature flavors so we are
judging on their vanilla ice cream
flavor their signature ice cream flavor
and the overall diverse spread of
flavors that they offer our first stop
is Oddfellows it's home to five hundred
creative ice cream flavors all centered
around nostalgia
[Music]
my favorite thing about our fellows is
that is all mating house or mating one
location and their flavors are like
nothing else
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depending on the shop we have between 8
and 16 flavors in the case at any one
time our motto is flavors change often
don't be mad
we do try to cycle the standard flavor
through whenever we can you'll always
see vanilla chocolate strawberry cookies
and cream the Brooklyn based ice
creamery makes all their ice cream
flavors in a factory in Bushwick
they produce 300 gallons of ice cream a
day
[Music]
[Applause]
chef Sam Mason is the mad genius behind
everything that we do in the kitchen
he's been a pastry chef at some of the
best kitchens in the world in the past
25 years and draws inspiration from all
over the nose one I'm very particular
about so I've managed to make it way too
expensive these fresh tea in vanilla
beans and we also use a vanilla paste
and a vanilla powder there's a lot of
vanilla not vanilla ice cream
[Music]
okay let's try it alright oh and it cuts
like butter oh yeah the vanilla is
definitely prominent they're not cutting
any corners here I definitely understand
what he meant by he's just three
different types of vanilla because it's
it's extremely vanilla vanilla vanilla
floral and light but still very creamy
she's a bougie basic flavor speaking of
flavors let's move on to the next Oh one
of the flavors that's most in-demand and
people are sadist and we don't have it
is cornbread
I've been waiting for this moment for
the whole entire shoot I went to
hometown barbecue and I brought my
cornbread and the coincidence is uncanny
and I'm still here do you have any leg I
will say that while flavor-wise Dee's a
lot like cornbread
there's no hunks of the actual Brad so
you're gonna get like that with a smooth
creamy bite every time I do like cake
and ice cream together so I was
expecting the cornbread to kind of act
like a cake in this but to meet corn
bread and cake they're not exactly the
same touch really when I do get one bar
out together our second stop is ample
Hills the Brooklyn based parlor has
shops all across the city their
specialty ice cream filled with ample
toppings like cake pie candy and more my
husband Brian and I started ample Hills
in May of 2011 we've always loved making
and eating really fun great fantastical
ice cream and we also really wanted to
create a community gathering space ample
Hills is the best place to get ice cream
I'd say it's it's both flavorful and as
we our name ample Hills comes from the
Walt Whitman home crossing Brooklyn
ferry but ample also means that we like
to put a lot of stuff in our ice cream
we are as much of a bakery as we are in
ice cream factory so we make all of our
mixes from scratch
but with our vanilla bean we steep it so
it's a lot more intense and flavorful
than you'll find maybe other phenomena
me let's go into this before it gets
melty oh my god that melts in your mouth
the vanilla is just so pronounced I feel
like each spec is like exploding on my
palate I get so good you can even see
how they're like these pockets of air
homos because it's so fluffy I kind of
want to bite this pretzel coming this is
a great pairing the salty crunchy from
the pretzel the creamy sweet from the
vanilla if this is the blank slate
flavor I can only imagine how great the
other ice cream flavors are gonna be our
top sellers would be gooey butter cakes
and that's delicious
Ilana what is my favorite favorite food
in the world like the food that I
gravitate towards when I'm sad happy
just overall just bored existing yeah
it's Kate do I see little niblets okay
sweet mother Mary that is so good I love
this there's so many globs of cake in
here our third stop is van Luwan the ice
cream truck turned Empire is known for
using only pure simple ingredients and
they're known equally for their dairy
and vegan ice cream and I love that it's
not too sweet of an ice cream it's just
this beautifully creamy very natural
flavors our ice cream is always free of
fillers and stabilizers or natural
flavors so when you read the ingredients
it's only things that you recognize when
we started then lune we only did sort of
very simple one ingredient flavors so
they're your flavors with no chunks and
because we made ice cream like that for
so long we were forced into becoming
really really good at sort of the
rudimentary aspects of ice cream making
which is making the base so we didn't
have chunks or anything to hide behind
so if you go to a van Lewin shop to get
a scoop we have 20 flavors we source all
of our vanilla from the powdery Guinea
we use both the bourbon and Tahitian
variety so really really extraordinary
ingredients and extraordinary recipes
all right I'm gonna go for this one but
just like kind of oh oh it's so all
right
you can taste just how simple and pure
these ingredients are right it's so
creamy and it kind of just like coats
your palate in a way that's so
refreshing mm-hmm even though you can
see the vanilla beans it's not like an
overpowering vanilla e vanilla flavor
but here it's like the vanilla is super
milky and like you said there are these
little flecks of the vanilla bean in it
you can just tell that this is like an
artisanal ice cream if you want
something that's a little more mmm then
the vanilla I have the thing for you
is their signature flavor all right eco
honeycomb is our number one bestseller
which is so good ready yeah oh my god so
you're getting like this kind of like
salted caramel gonna taste with crunchy
honeycomb bits all melded in with that
really super creamy vanilla ice cream
it's just it's so good it's just it's
just yeah yeah our final stop is
Chinatown ice cream factory it's been
around for over 40 years and continues
to be family operated Chinatown ice
cream factory started in 1977 there were
many ice cream stores and at that time
we were the first one in Chinatown I
really really like about this place the
fact that they'll take flavors that I'm
used to you really honestly couldn't
find a whole lot of even green tea ice
cream I liked how they were kind of
ahead of the game and trendsetters at
any given time we have about 40 flavors
of ice cream we have the traditional
flavors at the same time we make flavors
that are a little unique and
more native to the people that live in
this community durians not my type of
fruit but there's a huge following we
keep it covered because of the smell I
do you love it or you hate it do you
love it are you following
I don't know if I enjoy that we don't
let people see how how we make our ice
cream because we want to keep it a
secret and special and not copied by
that many people it's not too sweet it's
very creamy but I will say that the
vanilla flavor still stands out really
strongly comparing it to other ice
creams that I've had while I do get
though you know the intense vanilla
flavor I would like to see like the
actual like flexibility so that's
usually what usually sets it above and
beyond Friday with you vanilla bean
would have made this vanilla
over-the-top Y flavored that reminds me
of my childhood is the lychee because
lychee was quite expensive in all days
and it was like a tree this is an ice
cream cone that is just Asian in its
entirety we have a green tea cone and
lychee flavored ice cream it's more icy
than yeah
[Music]
yeah it's it's like juicy like I feel
like I'm actually biting into a piece of
fruit rather than taking out just a
super regular ice cream it's like ice
like an icy crystallized process on the
outside so it's not it's like super
milky and creamy as the other flavors
that we had but I'm not mad at it I
really like it I feel like the reason
why it is that way is because bleach is
like already this very like delicate
fruit making it really creamy would take
away from the integrity of the actual
flavor it's it's such a unique
experience but I feel like I'm from an
Asian background but like a lot of the
flavors I'm not really used to or like I
crave but can't find anywhere else so it
serves a lot of purposes for me well I'm
glad we came here and I'm taking this to
go so we did it we hit the four most
iconic spots in New York City for ice
cream I think I have a pretty good idea
of what I think is the best to you all
right let's see
[Music]
three-two-one better than yeah I wanted
to show the humps and chunks of all that
goodness I got a hunk okay look
ma'am okay so I think the fact that we
both got ample hills it's sort of a
testament to why I actually picked it
there were so many options available I
feel like there was something for
literally everyone for the vanilla the
flavors just stood out the most each
flavor was kind of like bursting on your
tongue um compared to the other vanilla
I feel like it was very creamy
I had a great texture texturally when I
look for a great ice cream I want
something that is extremely milky and
creamy whether it's texture or for
flavor I want both you could actually
see the vanilla yeah the vanilla bean in
it and their signature one excuse me
like you said there's literally
something for everyone you have regular
classics from vanilla strawberry
chocolate two ice creams that are filled
to the brim with different types of
toppings cake candy chocolate potato
chips pretzels I mean the only way that
we gooey butter cake was so good
I brought a pint home with me after that
shoe and that's the thing about all of
these places we tried a lot of different
flavors like eat samples but ample hills
it was that one place that we literally
couldn't stop eating our last episode
was in New Orleans to find the best
shrimp po-boy
this was Alana in my favorite episode to
film hands-down because the people in
New Orleans are so nice the culture is
like everywhere you turn and the food
was just phenomenal
[Music]
when it comes in New Orleans though boys
are one of the most iconic foods in the
city
[Music]
hi I'm Aaron hey I'm Alana and today we
are in New Orleans to find the best
po-boy in this city right and while
traditionally the po-boy is made with
roast beef we're gonna find the best
shrimp po-boy because one we just like
shrimp better and two in New Orleans
shrimp po-boys are just as popular as
the roast beef one and we want to taste
with the bayou and the Gulf have to
offer we narrowed it down to four
different spots based off of top-rated
lists and reviews based on folks Yelp
and advice and when we're making our
decision we're looking for a super soft
plushy bread the ratio between the
shrimp and the bread has to be great we
don't want like little skimpy bits of
shrimp in that sandwich and it has to be
super well seasoned and we're also
looking for just like a general great
tasting sandwich with all the elements
making sense all together right all
right let's go eat
hey it's not a bye we're leaving bye our
first stop is Parkway bakery and tavern
it was established in 1911 that
continues to serve its classic poor boys
to locals tourists and celebrities alike
Clark wait
sonic restaurant the city the po-boy
started by the Martin brothers Bennion
Clovis Martin the po-boy didn't come
around till 1929 the height of the Great
Depression cars were a luxury the main
way to get around the city transit was
the new Wong Street car
those guys weren't getting paid so they
striked they needed food they needed
clothing so Bennie and Clovis who were
former streetcar conductor said you know
what would I take care of those guys
will feed our poor boys
[Music]
[Applause]
the classic po-boy would be the roast
beef oh boy
it's a great speech another classic is
right in our backyard to go from Mexico
Louisiana fried shrimp for me best
po-boy you can get well we do we do a
light flour corn flour season put it in
the fryer 350 degrees 7 to 1 scope well
you got to get in New Orleans okay
because you got to get the bread this
bread don't like leaving a zip code and
the humidity here in the city is
astronomical that helps for baking bread
so the New Orleans French bread is
crispy and crunchy on the outside but
when you cut it the inside soft like
cotton Candy's lettuce tomato pickle and
mayo it's dressed that's the New Orleans
lingo a little hot sauce and ketchup not
just hung up
[Music]
yes yes reason why I acted that way it's
because in 2013 after an epic
performance at the Superdome Beyonce
Giselle knows Carter ordered 150 po boys
from this location Beyonce Beyonce
the Obamas came here they're cool too
they run a country right that's pretty
cool Oh take a look at this shrimp it's
perfectly breaded and it's almost it's
like a golden brown so you know it's
well seasoned all right there's a
distinct scent of the Gulf briny it's
like a salty kind of way Lundy sweet all
right let's dig it if there's anything
that shrimp alone sees is so good I can
only imagine ready the brightest flaky
on the outside super soft on the inside
you're getting the seasoning that's in
the batter itself and the shrimp is just
so crispy and crunchy I love the
proportion of shrimp to full sandwich
here I can see how this is the blueprint
of what a po-boy should be our second
stop is Johnny's po-boys the longest
family-operated po-boy spot in the city
[Music]
while their breakfast po boys are
popular the most famous is the fried
shrimp po boy come here like two or
three times a week the way fry it the
batter is really good so I guess it
gives me like the looks whistle it and I
also like cheese and hot sauce on line
so it gives the extra wow Johnny's
po-boys started in 1950 with my
grandparents Johnny and Betty to crochet
and we've had it now for three
generations the po boys are fabulous
because of the bread you have to start
with fantastic bread and we get ours
from a local bakery leidenheimer it's
always gonna be crunchy on the outside
and really soft on the inside which just
makes your sandwich and when you can
hear that nice crunch when you bite into
it you know you've got a great sandwich
what sets it apart is it's a local
shrimp you have to have the seasoning
and it's in your wash you have to have
it fly I mean you know you can boil it I
guess and Grill it I guess
the secret in New Orleans everybody gets
a dressed
[Music]
you can really taste what do you think
about the breading it's really good I
will say that I do have a couple of
naked shrimps little bit also I'm gonna
need you to impact back wrestle because
any hot sauce a little po boy I agree
with you
as much as we want a bigger crunch and
bigger breading their imperfection still
make it taste good
I forget what their motto is even our
failures are edible I mean they're
edible I feel like they are delicious
edible is an understatement they put it
on the griddle so that you get that
crunch even on the inside layer and then
because they put the butter on it
it's like crunchy fatty and chewy and
flaky and just all the good adjectives
you can put on carbs that's this bread
before heading to our next stop we had
to squeeze in some knowledge staples
[Music]
our next stop is killer po-boys it's a
modern sandwich shop that offers po boys
and unconventional ways po boy to me is
anything that we can stuff in the middle
of a loaf of French bread there are a
hundred places you get a great fried
shrimp po-boy in this town and for us
it's better to do some little different
that we're more interested in and you
know something a little creative that we
can you know give everybody a change of
pace our seared shrimp po-boy is B top
seller at killer po boys i think their
gulf shrimp po-boy is terrific it's
definitely a new take on a traditional
po-boy but the shrimp are just really
big really juicy really delicious and
super flavorful we've been featured in
numerous magazines bone Appetit playboy
GQ so we get the freshest wild-caught
the gulf shrimp we can get our hands on
the biggest one straight off the boat
delivered to us every morning I'd say we
go through about 400 pounds of shrimp
every week so first we're gonna go ahead
and season up these shrimp it's a little
house blend of coriander lime zest salt
and pepper that I'm kind of like a
southern Asian flavor profile next up
we're gonna go ahead and quick pickle
some vegetables to go along with the po
boy we get our bread from a small
Vietnamese bakery out in New Orleans
East
it gives us a little different flavor
profile next thing up we're gonna go
ahead and put our special sauce on it
it's pretty much a sriracha mayo with
some dried shrimp powder some lime juice
cilantro green onion myth
[Music]
using the fried shrimp po-boys always
gonna be better how could it not it's
fried
when you take bites of the sandwich you
get like whole entire shrimp that are
bigger than any of the other places that
we went to I didn't think I'd say this
but this shrimp is probably the most
flavorful shrimp that we've had so far I
I want to top that this sandwich is
probably the most flavorful sandwich
altogether the pickled vegetables are so
refreshing and salty sour and the bread
it's a little bit more robust so it's
hold it's able to hold more shrimp which
is a plus I do kind of Miss the softness
and question in such a traditional
public bread no no what I also realize
we haven't touched the hot sauce
Krystal's is my baby the sandwich may
live in your child band in my child it's
a play on a traditional New Orleans
Creole sandwich right and then they're
putting a Vietnamese spin on it but
doing it still in a respectful and very
delicious artisanal way so I appreciate
it in the Garden District it's down the
leases the restaurant has been a local
favorite since 1918 and the woman who
held it all together was Miss dot the
city's proclaimed
po-boy clean I loved only food it's my
favorite Footwear Christmas day I have
to make a stop here every time I'm in
town they use some
the secret sauce that I think really
kind of knocks it out of the park and I
love how authentic it is it's been here
and it's have been unchanged for so long
it's kind of an institution on busy
nights the wait can be up to an hour
nothing has changed in this place people
just don't want you to change anything
they just want that slice of history and
the character and the ambiance
associated with it and I think that's a
big draw besides the sandwiches are very
good the shrimp I think it's the most
popular it's a recipe that would use
generations I think it's the way they're
battered the shrimp reading is water
corn flour and then we make some
[Music]
it's so soft
we're big advocates of daily fresh baby
french bread we've been dealing with
live hamakom use all of our dressings
our mayonnaise lettuce pickles hot sauce
and ketchup and we make the catch of
ourselves
[Music]
I love this place so much
it is like a place just stuck in time
and it feels so homey everything's so
nice yeah I feel like I'm literally in
my grandma's living room look at these
portions it's you they have to cut it in
threes just to fit it on the plane the
bread is a less flaky than other place a
definitely a lot more plush yes there's
also a good amount of shrimp in here and
it looks really really crispy just from
the eye of it are just not a butter is
it oh my gosh I gotta go
[Music]
I think out of all the places that we
went to make it honestly say that this
is the most well breaded of the all of
the ship the breading is thin but still
really crunchy and then I know the
secret ingredient so that is it rhyme
with yeah do you like the bread here
come here to the other places I have to
say that my favorite bread is Jim Phil
Johnny's we have butter bread will like
live in my dreams for all of eternity
I agree but I will say the shrimp here
is sure a little more Melfi yeah if
there was anything good change but
living I'd want more shrimp yeah I can
agree with that insider tip they said
dip it in the roast beef gravy might be
a little too much
there's not too much fun hmm I need
another beer god this place is amazing
I was like another female what a trip
yes I think that po-boys might now be my
favorite sandwich NOLA is truly one of
my favorite cities and the po-boy is one
of the reasons why but we're here to
make a verdict so you have to pick one
three two one
okay okay you know what it was neck and
neck for me I almost liked that lunch
someone's gotta get do you see
anyone giving in do you see yourself
giving in
I picked on Elise's because Kenny Joanne
Deborah the whole crew just the best
people they haven't changed that recipe
for almost a century and for a good
reason that they don't need to reinvent
anything they stuck to the classic and
they did it so well they put so much
appreciation into that craft they even
meet their ketchup in half that is true
I also want to say that dumbly says that
crunch is probably the best crunch we
had that's why I also almost picked it
but I just wanted more of it and as much
as I love Domilise's I just felt like
parkways with like the Holy Trinity of
everything you want in the perfect / boy
it had that super plush bread you know
it had that super flavorful shrimp and
they gave you a lot of the shrimp a lot
of it it would be from the seams if
we're just talking about quantity of
shrimp Parkway dudes over stuff their
po-boy and that seasoning go I'm just
gonna go with the fact that Parkway in
that moment when we had parkways po-boy
and Domilise's po-boy Parkway gave us
more shrimp for that reason alone I will
concede a Parkway is best of the best I
mean there you have it Parkway's is the
best of the best
I mean if it's good enough for Beyonce
good enough for me I mean yeah I think
if you bring that argument up a hundred
and fifty po boys from Parkway
so that's it guys thank you so much for
following us on this season of best of
the best
I'm literally working on making a season
3 right now so please let us know in the
comments section what you'd like to see
and until then bye bye
[Music]