Best In Town Season 3 Marathon

from atlanta fried chicken to montreal poutine we traveled across north america to find eight of the best dishes in town [Music] america's favorite pizza topping has time and time again been pepperoni we visited three top rated restaurants princes ruby rosa and emily to find which pepperoni slice is best in town okay so what are we looking for so at each spot we're going to be looking at three qualities one thick cut pepperoni each cup should be thick enough to cup up and have that nice crispy exterior two distribution since the ronies are the star of the show there should be a generous amount of cups on each slice and three overall flavor the three pizzas are all different so whether the pepperoni is the only topping or not we're thinking big picture no singular topping or sauce should overwhelm the palette let's go let's do it so our first stop is prince street pizza and this place inspired me to make this whole entire video it is the reason why is because the spicy spring here is unlike anything that i've tried what is spicy spring it is a pepperoni pizza that is just covered in pepperoni you haven't seen anything like it i believe you i am pumped wait is that the line it is fully wrapped around the entire block [Music] [Music] thank you french street pizza started january 2013 and our most famous slice is our spicy spring pepperoni you can't find this pizza anywhere else with a lot of the slices that we have in the store they're named after streets in the neighborhood to pay homage to the neighborhood because i have a lot of roots in here why spring street specifically it just rhymed honestly it just rhymed the spicy spring is a sicilian special cut italian pepperoni and it has a low moisture fresh mozzarella and it's fried the avo sauce which is my grandfather's recipe for the people at home to know what fried diablo is it's a spicy manada sauce with our pepperoni it's different from the original types of pepperonis that are really flat and they're kind of like baloney-ish these ones are the sticks and we cut them to where it's not too thin and not too thick you put it right in the middle why do you decide to put so much pepperoni around here this goes back to what we originally talked about in the video from a couple years ago given to the movie casino with robert de niro there's a scene in that movie where he's eating a muffin with another guy he looks at that guy's muffin he notices that it has more blueberries in it he goes why does your muffin have more blueberries in it than mine it would get people annoyed that your pepperoni squares more pepperonis than mine grab a scoop even it out and then go from there it'll upset people if you don't give an even amount of pepperoni in every slice like robert de niro said [Music] [Applause] [Music] we waited like 40-ish 43 to be exact it is around the block thank you okay there's truly no place to sit yeah we got it there's no place with it wait where is he taking us oh she's stunning my goodness is it anything like you've ever seen before i've literally never seen that many peps before honestly this whole experience is a very new thing for me sitting in a basement i'm a pizza shop i've never sat in a basement of a pizza shop do you have a preference on what slice you want yeah which one do you want they're all honestly perfectly beautiful but let's see this one's like calling to me okay even distribution cup even thick it looks spicy let's see if it's spicy i'm a little worried like what if it's too salty there's so many peps let's see let's see let's see let's see okay so i don't know if it's because i don't get out much but i've never had a pepperoni that's cooked like this like do you see the coloring it's like a beautiful work of art it's perfectly crispy on the outside and it's thick and the grease like cools in the middle like a little like hot tub that you want to go swim in and never leave no okay cool how's the crust so many things going on you get the caramelization from the pepperoni but also from the crust the sauce is spicy and like not wet yeah it's just overwhelming but in the best way possible like overwhelming in the sense that like you're struggling to eat it but you can't wait to get that next right because it's just that the one thing is that just because it's so greasy like if another place is less greasy but has the same exact everything but i don't think the flavors can be this good without the grease but i do i know what you're saying maybe like drawing the grease back a tiny bit change a smidge so this is already setting the bar so so i'm like a little worried the other two places that we're going to are like unique spins the pepperonis still start the show it's going to be really hard to beat this [Music] all right our second stop not far from prince street is ruby rosa and this place is an absolute neighborhood gem today we will be trying their tie-dye roni pie so i think the thai irony pie is like just for people who cannot decide what they want to eat because the thai dai pai alone you have tomato sauce vodka sauce pesto all in one pie then our other most popular pizza is a classic pepperoni pie so one day people just started saying well i kind of want a pepperoni pie and i kind of a tie-dye pie decided to put it together and it ended up being the best combination on earth it's the perfect texture of pepperoni just because of how it's cooked it's got a little bit of everything if you want that little bit of crisp at the bite if you want that chewiness it's got it all i think it's the thinness that's really like the signature family technique is that we get the pizzas paper paper thin for the tie dye pizza we use fresh mozzarella cheese if you go to a classic slice joint you're going to use a low moisture cheese this is actually a little bit more similar to the pies that you would find neapolitan style it's a signature spiral move so we do tomato on the outside then a circle of vodka and then at the end we add the pesto also in a spiral formation what makes our pepperoni different is just the thickness that we slice it and then that allows it to form that pepperoni cup [Music] i'm like a little hesitant because pesto vodka and mineral is a little overwhelming but i'm interested to see how it changes okay let's go let's just do it cheers cheers oh my god i'm a big fan i've never had pesto on pizza really ever it's very like herbaceous and it like makes the sauce pop you know what i mean how do we feel about the thinness of it because it's a lot thinner than prince street right it's so much thinner than pinchy but i kind of like a thin crust because for some reason my brain feels less bad about eating the pizza it's like less bread i actually do enjoy how the pepperoni cups here are a little bit thinner yeah because they crisp up and they're a little crunchier than the ones back at prince street i want like them to make me like a plate of pepperonis they're crispier because they're thinner but i feel like because prince street is thicker those cups have a lot more like texture too yeah my question for you is though would you take this over like a classic pepperoni pizza i feel like it depends on like the day if i'm craving something like special and wild i would go for this but if i'm just craving like a classic pepperoni i would maybe not but today i'm feeling wild and i like it okay aaron we are going to emily and clinton hill we are trying the colony pizza it is a trifecta of flavors salty sweet and spicy that sounds delicious so depending on which emily you go to you can get a round pie or a square pie today we're gonna be trying both amazing let's go [Music] in clinton hill at our original location we serve pizzas from our wood-fired oven that are new york new haven style so round super thin crust really fun topping combinations in addition to pizza loves emily we also have emmy squared pizza and we serve detroit inspired pizza i love the colony most for the honey drizzle and probably the juicy little pepperonis on the top i think a perfect pepperoni pizza has balance on it it should have a good amount of pepperoni but it shouldn't be overwhelming so we stretch our dough out we stretch it out very thin we don't like to have a lot of crust on our dough so you'll see the tomato sauce goes out all the way to the edge we add pecorino mozzarella homemade mozzarella on it pickled jalapenos then we'll put our pepperoni we use izzo pepperoni we like izzo because it's thick cut and it cups up works nice with our flavor profile there's a little bit of spice to it but it's not too spicy we're using a wood-fired oven and our pizza is definitely cooked a little bit more well done than new york style pizza it'll come out get cut honey on it and then served [Music] this one is not traditionally served here it's the detroit style one and they have this at emmy squared which is in their west village location but because this is so similar to prince street and this one is more your new york style slice more akin to ruby rose i wanted you to try both of them yay let's try this one i was hoping you could say that sure a lot smaller right cheers god the heat at the end it like kicks you it hits every different part of your palate all at once i'm more excited with the crust i love this kind of crust this cheesy edge is probably one of my favorite things and i don't think prince repeats are really happy they do not but do you miss all that roni cup you know i love a roni cup but i kind of like these roni cups better than ruby rips those not prince street no the meat it's like a little more chewy than like crunch and i get the crunch from the crust and then the chewy of the roni and it's like and then the sweet of the honey i love sweet i love sweet and salty this is our love story now let's move on to this one okay shall we all right this crust is like one of my favorites now that you've had the colony pizza both ways do you think the jalapenos the honey and the pepperoni is too much no i love it you like the chocolate i think it's honestly i'm not going to say what's my favorite yet but i've just i i'm a big fan i'm a big fan of spicy sweet salty anything i have a hot take what's your hot take i normally don't like savory foods that are sweet and salty really i like sweet foods that have more salt and not the other way around oh you know some days you just want like a classic pizza but then other times you want an elevated version where it hits all the notes and i think because of the char it's also like almost like burnt smokiness too so you get that fourth little element it's it's everything and more than you wanted from a pepperoni pizza exactly it is not boring i have my definitive answer though as great as this whole journey has been and how difficult it's been to like nitpick i have my answers i hate that you're so decisive i honestly feel like if i make the wrong decision like something bad [Music] after loads of deliberation it is time to decide which pepperoni pizza is best in town erin do you have your winner i have my winner i'm ready to reveal three two my god i did not think you were gonna put that i'm surprised this is we're off to a great start here why did you choose prince street i was torn between print street and ruby rosa ruby rose just because their sauces were so great but the roni's were a little too thin for my liking prince street had that perfect thick pepperoni with a caramelized outer rim and then the grease just like pulled inside and cupped up beautifully what about you i agree there was so many pepperonis so many more than the other two places and they were so thick and crispy and spicy and the crust was perfectly charred and the cheese wasn't too overpowering it was just my favorite slice of pizza i've had in maybe ever wow so not only is this the best pepperoni pizza you had with the best pizza in our city yes so what do you guys think do you agree with us that print street pizza is best in town when it comes to pepperoni pizza or is it just another place let us know in the comment section below okay my fingers are about to freeze off let's go i know let's get out of here bye bye creamy rich new york style cheesecake is one of the city's most iconic desserts we visited three famous spots the neros eileen special cheesecake and mazdar bakery this is best in town we are on the journey today to find the best cheesecake in new york city erin do we like cheesecake i don't like anything that's white and creamy and especially thick and white and creamy like the texture anyway a simple cheesecake recipe calls for cream cheese sugar and eggs at each spot we'll be judging based off of three qualities one the filling it should be smooth creamy and light two the topping it should add a refreshing brightness to a rich cheesecake and three the crust if there is a crust it should add texture and flavor to the overall cheesecake okay so we are going to veneros it is an icon in the city it's been around for over 125 years so this place is supposed to have such a thick creamy cheesecake it doesn't even need a crust whoa we'll see about that i'm very interested let's go let's do it people say veneros is an iconic place having 125 year old history doesn't hurt this is what italian italian life in new york was it's the essence of an italian family my definition new york style cream cheesecake it's got to have the philadelphia cream cheese [Music] so what makes our new york style cheesecake different than our competitors is that we use the freshest cream cheese sour cream sour cream provides an even richer texture and subtle tang another big factor is that we don't use graham cracker we've never used graham cracker crust i mean it just to us detracts from the flavor of the new york cheesecake [Music] homemade apricot glaze is painted on top of the fresh strawberries [Music] how are we feeling [Music] see when i think of new york style cheesecake i think of this one yeah i'm like having like shallow breathing i hope you don't hate it i won't i think it just needs for me like the strawberries on top and the apricot glaze like helped balancing i love sweet sweet sweet things very simple very classic kind of understated but still i can speak for itself a crust will detract from the overall essence of the cheesecake and for that reason i like that there is no crust i feel like for a local or a tourist they would taste this cheesecake and be like oh that's a great new york style cheese yeah and that's what it's supposed to be if eileens it's supposed to be lighter correct than that maybe one in my book i'm not sure oh i don't know okay the lighter the better who knows no i don't so our second stop is eileen special cheesecake and it is this unassuming cute little shop in soho uh-huh i've heard of it it's always super packed have you been there before i have not been there yet okay you're in for a treat because this place has been nominated the best cheesecake and i've been on so many different tour guides so i hope you like it well let's go girl you know this really is a family business everyone asks what sets you apart why do you think your cheesecake is so special and it really is just the high quality standards that we put into it our parents you know instilled in us and it's just who we are and what this cake means to us some traditional new york cheesecakes are very heavy and dense but what makes our cheesecake a little bit different is it's light creaminess you can just keep eating it and eating it but can you just tell us how you make a cheesecake step by step there's certain yeah there's certain things we don't [Music] they have so many flavors here so i can't really have a favorite but i gotta admit classic is number one we have 45 delicious flavors and we add a flavor of the year every year the plain and the strawberry being our most popular sellers okay three two one okay that i can get so downwind i really like that one no i'm serious i really like that it's sweet and tart and i think i just prefer more of like a fruit on my cheesecake like the plain is good but this is like next level for someone who doesn't like cheesecake they should eat this yeah i like also how it tastes almost like a meringue because they whip their egg whites a lot so it's fluffier and not so dense no you're right you're right it's very very very very very very good and i think you get the best of both worlds you get a lighter cream cheese that doesn't sit in you yeah and it's still a delicious cheesecake i mean i can see why this place is in nominated it's been packed all day how's the sauce the sauce is good it's like not too sweet or syrupy it's like it doesn't taste like artificial no not at all it's real strawberries do you want to split the strawberry with me yeah i love that all right eileen you changed my mind you like cheesecake now i don't know maybe stop i would definitely try more we'll see you at the next stop woo cheesecake so aaron yes this is our third and final stop it is mazda bakery and this place won the best cheesecake in new york so i hope that you will like it we'll see it includes some ingredients you wouldn't typically find in on yourself cheesecake so hopefully that pays off i'm excited is this it right here [Music] there's so many things to eat mazadar is a word in the urdu language which is a language that we speak in pakistan and it's a word that we use to describe the magic or the essence that makes something special when i started creating a menu of pastry one of the things i often challenged myself to do was to make things that i didn't particularly enjoy eating myself and cheesecake was one of those things and being in new york it was almost a sort of a requisite i had to have a cheesecake on a new york bakery menu and so i started to work with one i started to want to make one that was a little bit lighter had more personality to it the cheese kick at monster is definitely the best cheesecake in the city it's light and fluffy and lemony i've tried so many and i can't find anyone better than here i always like to say that things can only take what they can take at a certain point so in adding things slowly it builds an emulsion it builds a smooth batter and doesn't create lumps what we love about lemon is that it's sort of this flavor that brightens so many different types of food and what's nice about it is it has the ability to lift and brighten particularly fat and because there's such a sort of a high fat content in cheesecake because of the sour cream and the cream cheese the lemon sort of has the ability to kind of brighten and break that up quite a bit [Music] most new york style cheesecakes have a graham cracker crust so we broke away from that tradition a little bit and had a chocolate crust amount built into it we love the dark chocolate because it's a nice contrast to the vanilla and the lemon it gives it sort of a really lovely balance [Music] i've been through a journey on the cheesecake train and um this one is looking like my stop like the thickness of the crust and the fact that it's chocolate you know you know i love chocolate we're just crushed girls in a crust world cheers [Music] god that's the one that's it i died for this i would eat this again the lightness in the limit really really transforms it for me i think it takes the lemon and the vanilla take it away in my mind from being this like thick heavy cream cheese and it makes it more like a mousse or like a fluffy custard yeah but this is more dense than eileen's than eileen's yes but the lemon makes it better this crust is great the batter with the lemon and the vanilla bean make it a lot more palatable for people who don't like such a thick dense cream cheesy taste yeah well unhappy so i think we have a clear winner in your mind [Music] so this story ends with a happy ending i'd like cheesecake now i never thought i was going to say that like i huh who is she who is she are you ready are you okay i actually don't know who you're gonna pick i think i know oh imagine that three two one i'm not surprised i'm not surprised either that was my second but this one's my first so why did you pick mazadar i picked mazdar because you know i didn't like cheesecake and they did something new for me they did vanilla lemon zest chocolate crust it really like it changed my mind it disguised it and made it like fun and new i chose eileen's because i felt like the cheesecake there stuck to what a new york style cheesecake is for me like you said mazadar there were a lot of additional ingredients that made it taste great but like at the end of the day a new style cheesecake for me is something that's like quite simply very plain and light and fluffy and decadent you could finish one and you wouldn't feel weighed down and the true like cream cheesy flavor was done in a very well balanced way and for that reason i picked aliens eileen's is like the classic lady like the classic cheesecake and mazadar is more like fancy off the beaten path you know but when it comes to the best new york style cheesecake in town it is islands so what do you guys think do you agree with us do you think that eileen's is the best new style cheesecake in town or was it mazdar or someplace else let us know in the comment section below i don't know how to end this y'all because i truly cannot feel my fingers hot dogs might be an american classic food but chicago knows how to make it a full meal we visited three famous spots jean and jude's super dogs drive-in and portillo's to find which chicago-style hot dog is best in town rolling we're in chicago to start our journey to find the best chicago style hot dog have you had one before karen like most things i have not had a chicago style hot dog what are we looking for in this hot dog one the dog itself should be flavorful and have that snap to it i love a snap yeah the second one is that every place that we'll be visiting has their own iteration of what a chicago style hotdog is so the toppings should all meld together and make sense everything should be a cohesive flavor profile amazing third we're looking for the satiation effect a chicago style hot dog should be a full meal after you eat it are we full yeah do we want more okay so let's go try them our first stop is super dogs and this place is known for their super dogs not their hot dogs we will truly get in trouble if we call it a okay okay i will not call it that there are other hot dog places throughout chicago but nothing is a super dog i consider superdog to have the best chicago hot dogs in the city i think it has a lot to do with the dog itself it's a little bit thicker and heavier than the dogs you get at most places the super dog is all beef choice cuts made to our recipe extra large so large that we have to have buns made especially to hold the super dog and they're also cooked exactly the right amount of time to give it the right snap the right bite in your mouth not too soft and not too hard the generic traditional definition of a chicago style hot dog is a boiled hot dog served on a steamed poppy seed bun served with the chicago seven golden yellow mustard bright neon green relish a white chopped onion a kosher pickle spear red tomato hot peppers and celery salt we're a little bit different we don't use a red tomato we use the green pickled tomato and we don't use celery salt the other thing about a chicago style hot dog is you never put ketchup on a hot dog in chicago we serve all of our super dogs in a box and it also contains super fries we're very proud of our french fries fresh potatoes peeled and cut in-house and then put in the box with the super dog i don't know how to do this oh my god you're gonna fall out i like feel like i have to like i feel like a dog press button for service hiya thanks for stopping may i take your order now please yes can i get two super dogs sure everything on both of them yes please thank you thank you thank you can you pop the trunk yes honey oh wow she is filled to the bridge she is filled to the brim it's not just like a wimpy little hot dog like it's so packed that it's like difficult for me to like fish out there i'm actually having uh oh no you can have mine here it was part of the experience oh my god it's really [Music] good oh yeah that is unreal that is so good it's one of the best hot if not the best hot dog i've had every ingredient is like very purposely put on totally i didn't even know what a hot dog like i've i'm basically like i've only had a hot dog with like ketchup and mustard from like a stand the mustard and the onions and the pickle that's what should be on a hot dog yeah i agree and they're so fresh every single ingredient is so fresh here the first bite of that dog for me i got the snack i got the snack and i love the end piece that's like my favorite and that's such a nice crispy snack and it's so juicy so juicy and that bun is not something to be overlooked no so plush and honestly like the plushies sticks together and i like the combination of the toppings and how it's like sweet and crunchy and smelly too i love acidity is my thing so all the pickles and onions and relish really adds a real big pop wait have you tried the sport pepper let's try it together oh i like that it's very ice cream okay so overall how do you feel i like everything industry i do like everything but i just like love the meat so much the fries also they're divine i love the crinkle pillowy inside and crunchy outside so pillowy i don't think there's one thing that i can say that's bad about this i wouldn't change anything would you consider this the super super hot it's the superior super dog i've ever had but we can't make a decision just yet i want another one i want another one too [Music] okay karen where are we surprised we're not in chicago anymore we are five minutes outside of chicago but we still have to loop this in because this place sells a very famous chicago style hot dog let's see it gina juice is a traditional hot dog stand one of the few remaining in the country and we're located in river grove which is about five minutes outside the city limits of chicago there's two styles of chicago hot dog there's a drag through the garden variety which has tomatoes pickles and all that we do depression dogs which is kind of the original chicago hot dog but the depression dog started back in the depression era when people didn't really have a lot of money and they were looking for a cheaper way to get a lot of food my uncle decided to take fries and top the hot dog with them as a way to help fill your belly a little bit more and add a little more flavor to the hot dog the depression dog is actually more iconic to local chicagoans than the drag through the garden variety what i love most about the hot dogs here are the authenticity it really comes with the culture of the community and i feel like i'm in chicago when i eat a hot dog here it's great so we use regular hot dog buns that we do steam and it helps soften them up a bit we use classic banana hot dogs we boil them for a very specific time our hot dogs come with a full casing so when you bite into it you get that you know breaks off with a good snap so a depression dog is only mustard relish brown relish typically onions and sport peppers and then you top that with fries our fries are peeled and hand cut in-house i'm gonna get us napkins where are the napkins oh here we are i have found the napkins oh my goodness there's so many fries oh my gosh you know how like people say like oh you're a snack this is like the whole meal take a few fries off okay and then eat a few fries like just like to warm yourself up okay let's go for it cheers when i saw photos like i thought it was going to be too much carbs because pile of fries so i thought topping wise it would be overwhelming yeah but it there is a very pleasant sensation to it when you take a bite and you get all of these like layers of you know flushy potatoes they're so plush and like the flavorful snappy dog so snappy it feels very like comforting and familiar this is i feel like it's like the true midwest thing where it's like a meal is supposed to be like hearty stick to your bones you know how like sometimes when you're eating like a regular sandwich you like put in fries or potatoes potato chips to like make it taste better yeah it's like the missing link we've been searching for the link like a sauce you know i truly didn't get it at superdog they serve them on the side and i don't think it would work with like a drag through the garden thing where you would notice there truly is no room no and if you're gonna put fries on the hot dog they better be good and i'm just gonna say it these are my favorite fries really yes why i love a crinkle cut sure but i find that with crinkle guts sometimes they get like dry and like they're not as flavorful to me these are so greasy and like satisfying it's very smart that they use this kind of fry like you said because it like stops up all that extra juice if we're judging on the satiation you're getting a full-on serving of french fries on top of the hot dog like yeah there's no amount of vegetables or other kind of toppings is going to fill absolutely not there's no way how do you feel about the bun here no poppy seeds this might be a hot cake but i don't see the appeal of a poppy seed fun really like when it comes to taste yeah i know it doesn't really add anything yeah so at superdog they use electric green relics yes how do you feel this is different from that this is a brown relic is this one is sweet no i think it's more tangy i like the way that this one complements with the french fries the flavor profile for the depression dog i feel like is more acidic and sour tangy and tangy versus like the sweet sour salty that you would get from a garden totally hot dog i fully 100 agree it's gonna be hard to compare this with a drag through the garden hot dogs cause they're so different our next stop is portillo's obviously it is chicago's famous fast casual restaurant and they are known for their chicago style hot dogs everyone i talked to is like you have to go to portugal yeah so excited i am too let's go portillo's is definitely considered a chicago institution this is the first time i've had a chicago hot dog and what i think separates it from others it's got all the ingredients that you wouldn't get on a regular hot dog 10 out of 10. the chicago style hot dog we sell more of than any other item so our dogs are special because for one they're vienna the the hot dog itself is also smoked which with the casing that's what gives it that little snap that crunch when you bite into it i think that because of the smoking process they have a little bit more flavor in my definition a chicago style hot dog is like a melting pot of flavors so you have a steamed bun you have a crisp warm hot dog you have mustard you have relish you have onions you have tomatoes the fresh tomatoes it gives it a little bit of a bite to it as opposed to any other kind of tomato a pickled tomato might be a little bit too tangy then you have pickles sport peppers and celery salt the celery salt is a key ingredient because celery salt is a very strong flavored salt that meshes well with the other flavors i do want to say that the hot dogs of the fries are sold separately and the other places you get it all in one yes so in terms of like satiability we only will be judging the dog itself is very slim she's slim and thin she's been going to the gym it's half vegetable half dog do you want to bite yeah cheers oh my god that is a snap it went it went and it was very satisfying i got a snap but like i didn't get like a jarring step and a poppy seed on my mouth no they said just hold on one second we're back back in business i don't get like a very smoky flavor like you would expect from a vienna sausage or like that you would get from other places i've never had celery salt and i may keep it that way you don't like it i don't love celery salt i love the hot dog i love everything that's on it but the celery salt doesn't necessarily like up it for me i i'm very familiar with this dog and celery salt like celery salt provides like that extra like herbaceousness and earthiness to a dog that like already has so many like vegetables on it yeah the anatomy is 50 vegetable yeah it's truly dragged through the garden i do like the fact that the poppy seed bun here has the most poppy seed oh it's very poppy though and it does provide that texture like other places yeah they do have like a hot spring but it doesn't really do much it's more like the aesthetics of it this place like it's it's there it provides that texture the bun itself i do think it's a little thick just because the sausage is very small and yeah i would have liked a you know a thinner bun or a bigger sauce or a bigger sausage but the sausage itself is like we got the snack it's very flavorful it's not as fatty as super dogs do you like the fresh tomatoes or the pickled tomatoes better considering the pickled tomato for me fell off the moment i opened the box i remember that you tried mine i tried yours i i like the pickles tomato same like by far because like if you even think about like a hamburger and you put a tomato on it yeah it doesn't really add much to it you know what i agree and i love all the other toppings but tomatoes always just like do you like all the other toppings like the relish the mustard relish is super fresh onion yeah i actually really like the relish and the onion and the peppers but honestly the tomato like i don't care about her she's like a friend that like you invite to a party and like doesn't talk she doesn't add anything the flavors are a lot more subtle like if you are a person who like doesn't really like that pungent like acidicness that you get from pickles or like these sport peppers that are pickled i think this is like a dial down version of something yeah that like could be very jarring do you think if you just ate the dog alone it would satisfy you like it would keep you full i don't think so the biggest thing i would change is the size of the dog compared to all the toppings i feel like the dog gets lost and i really like the dog and it's just kind of disappearing it's so juicy and that snap was the snappiest snap that i've ever snapped there was a more of a snap for me and also the freshness of the ingredients i don't feel like sick or greasy or weighed down the freshness and the lightness here is like their biggest drop too [Music] now is the time that we've all been waiting for yes the verdict okay let's do it i like know my answer three two one why so why for you for me it was like a no-brainer because the dog at superdogs was my favorite it was the biggest the toppings are perfect they were so flavorful so fresh all the pickled onions and tomato and relish like i died for it i agree i mean the dog itself was so big that they had to make their own custom buns to fit that dog and the fact that they put pickled tomato versus like the regular fresh tomato i thought added that extra thing and it was just it was the best flavor profile of the combination of toppings you got the salty the spicy the tangy the sour a little sweet a little sweet yeah they had it figured out to a science and the fact that the super fries came with the super dog made it a full satisfying meal and the experience itself i mean so fun so nostalgic yes i love a drive-in so very clearly super dogs is our winner hey what do you guys think is your favorite superdog something else let us know in the comment section bye there's nothing more indulgent than a luxurious steak dinner i i'm actually tearing up [Music] we visited three iconic restaurants in the city del monaco's peter luger and keynes to find which steak is best in town so there's amazing steakhouses all over the world but new york city has the best steakhouses because they've been perfecting the craft for centuries i mean the three places that we're going to are truly old school new york and are institutions of this city and at each place we'll be asking the chef or owner what they recommend us getting as first timers at every location erin and i will be judging off of three qualities one a perfect medium rare two a beautiful well-seasoned crust and three a juicy melt-in-your-mouth flavorful inside it sounds so good all right let's go all right let's eat steak karen we're at our first stop so it is the first fine dining restaurant not only in new york city but the entire country i cannot wait i cannot wait either let's do it [Music] what i love most about this place is the quality that they put into aging their beef the atmosphere the tradition that so few restaurants have these days in new york city i think delmonico's played a huge role in making steak what it is today back in the 1800s the demonico brothers were butchering meat out in the street out in front of the restaurant so the demonical steak back then was whatever cut they thought was the best today we believe that the boneless ribeye because of the fat content and the marbling is the best steak so we always use the boneless ribeye so that's this one here which is a wet age boneless ribeye and why do we like it because it has loads of marbling and a lot of fat and wet aging is a process where they process the beef it gets vacuum packed and it sits in its own blood in its own juices for about 30 days we start the seasoning process just a little bit of blended oil we have some kosher salt that we season with we have a pierre puave it's a pepper mix with about 11 different types of peppercorns and they range from spicy to floral and it's just an amazing mix so this is a an infrared broiler so it gets to be about 1800 degrees after the steaks are cooked we let them rest and then when we pick them up all the steaks are finished with a little mold and sea salt and then we have here a mixture of why you beef fat and butter the sides i like with the steaks are number one the demonico potato then we had an asparagus carbonara and then finally the colony we just serve it with a little pickled raisins a little parmesan cheese [Music] oh my gosh thank you [Music] the char is unbelievable oh my god it like slides through the knife and like it's so fatty that it's actually glistening oh yeah until your christmas tree oh my god oh my god the char honestly contrasting with the like melty juicy middle makes my mouth explode and the sea salt on top oh my goodness unbelievable this is the grandfather of all steaks and it's quite simply the simplest most indulgent steak that i've ever had it's the most flavors i've ever tasted in one bite of steak oh my god wet aging actually like gives the beef it's like freshest beefiest flavor i kind of like that better i don't know i really like dry age but for a wet aged steak this is the best that i've ever had i really enjoy the fried onions on top they're a nice little addition because of the added crunchy texture and the onioniness because it has that bite yeah it's like fat bite crunch there's so much crunch going on from the char and the onions and i really appreciate that okay it wouldn't be a full steak dinner without some sides that's no so let's try this one it's the potatoes oh my god life is great oh my gosh you hear that crunch they're so perfectly cheesy oh my goodness pickled golden babies that's so light and refreshing and much needed next to the cheesy potatoes i'm really excited about this because this is like their creative spin on a carbonara oh i really really like that although the sides are great i still think that the steak is the star of the show oh 100 billion i really am curious to see how this what age iconic steak will compare to our next stop which is known for their dry age and has been around not as long but long enough to steal its title as the best steakhouse in new york city better than this well coverage wise it's considered the best well this is going to be tricky [Music] karen i'm so excited we get to go to peter lugar next so the reason why erin is so excited is because peter luger is arguably the best steakhouse in new york city it's been around for over a century and this place has truly mastered the craft of steaks let's go up to you m'lady [Music] so i think peter luger has garnered its reputation as a new york city institution frankly did a lot of hard work and i think it starts with our attention to detail in selecting each piece of meat that comes into this restaurant there's three or four places i routinely go for steak in new york city the top place when i want to impress a client or show off a little bit i bring the peter lugers in brooklyn it's quintessential new york from the brusquenisk of the waiters to the day-to-day at the bar it's just an actual new york experience compared to the glossiness of some of the other finer steak houses the experience we're hoping to provide is ideally that a customer's gonna have the best stake they've ever had so the steak i definitely recommend our guests order is our porterhouse for two it's kind of the quintessential peter luger steak on one side you have the filet mignon and on one side you have the sirloin yes we are can we get the steak for two medium rare and then what else do you recommend for like the full experience they get some dream spinach potatoes that sounds amazing all right thank you so much thank you a peter luger steak begins with one of our purveyors who we've been buying meat from for decades and because of our relationships with these providers one they know what we're looking for but we're also offered first selection at the prime meet they have available and primate is the highest classification by the usda we then dry agent downstairs in our own dry age rooms for an unspecified period of time once it's been dry aged which helps the steak break down and becomes much more flavorful and tender it's then brought up to our kitchen where it's broiled when describing our steak i always think of something my great-grandfather said which was like simple delicious we're really about letting the highest quality steak we can buy shine with just a little salt and a tiny bit of butter when we cut the steak which kind of goes against traditional preparation it allows us to put out a much frankly hotter product but also it's something we've become synonymous for and we think it's the best way of enjoying the porterhouse day we cook the steak to order and we send it out sizzling hot to the guy that's it [Music] the steak is about to come and the reason why i know this is because they put this plate on because the steak is going to come and it's going to go down this way so there's an incline so that all that fat and that butter is going to pool at the end we can hear it we can hear it sizzle really hot i'm unwell thank you oh my god thank you so much potatoes crispy and crunchy yes little spinach oh [Laughter] thank you so much it's a perfect medium rare oh my god okay enough talking you want to eat yes [Music] i never wanted that to end that was one of the most beautiful things i've ever ingested oh my god the crust on the outside is so perfect and it's just like it's not too much butter it's the perfect amount of butter and like a tiny little bit of salt and then the meat was cooked perfectly like it melted in my mouth you get that little bit of the charring smoky taste and it's crunchy but the inside is so so soft david said that the fillet is the best part here the aroma is coming out of this [Music] you know when you're like you have something so good you're at a loss for words that has only happened to me a handful of times and the first time i had the sake here that just happened to me the amount of salt is so ideal like i don't know how they measured that like how did they make it so perfect because this place has been around for 150 years and they know what they're doing like they have history on their backs sure but they also have expertise i mean all the people who have worked here are not like one to two years on their back like these people have been around for decades yeah which you can tell like our waiters were amazing this is like truly a meal suited for queens but the sides aren't even like an afterthought no cream spinach is like just the perfect amount of salty creamy you're still getting like your fair share of vegetables the potatoes are my favorite like the char and the onions it's like a little salty and like a little sweet from the caramelization oh my god i know you love this steak i love it so much but you also loved the others i did i love steak period yeah i don't have a definitive answer yet i have like a idea but i don't have a definitive either which is surprising to me but let's just be in the moment and enjoy the steak and then we'll figure it out later okay so where's our last stop our last stop is keane's it's two years older than peter lugar and this place is famous for their mutton chop i do not like mutton top well that's good because we're not coming for the mutton chop we're coming for the steak the porterhouse for two let's dine [Music] keane's fits into the old world steakhouse category because of its history things really haven't changed around here in the past hundred years or so there are not a lot of restaurants that can say that these days this is a letter from president abraham lincoln to a woman who lost five sons in the civil war dated november 21st 1864. i've been coming here for more than 30 years and what makes you keep coming back well i like all the food here the steak is particularly delicious there's no place that looks like keen it's one of the most historic nicest looking restaurants in the city i think the reason we stand out is because of the quality of the meat that really is the bottom line our porterhouse is special because we only use usda prime which is the top grade of beef that's graded in the us we hand select in the category of usda prime there are better pieces and lesser pieces so we get first pick at our purveyors and we pick the finest pieces that we can find look at that piece right there that's a beauty and then we dry age on premise for a period of time and that dry aging process evaporates water which intensifies the meat flavor and it also tenderizes the meat so over time the proteins start to break down and make the meat salter and then in its preparation we just simply season it and prepare it really minimally just broil to the temperature that the customer desires i would order a porterhouse and it's for two people with our delicious creamed spinach [Music] okay so is the porous for two this is going to be the sterling side and this is going to be the fully sun thank you so much so we are dining straight up in a museum i feel like i'm like in a movie right now like look at these photos shall we yes which slice speaks to you i think i'm going to start with the also this section is supposed to be the most bold and juicy in flavor it looks super juicy perfect medium rare hold on salivating cheers what are your initial thoughts because i feel like we may differ i was going to say that if i had my last meal on earth shut up i think it would be this really okay i love it and i think it's incredible i sense a bite coming but oh no no no it's not it's not it's amazing this is like an epic amazing state but i'm thinking of like all three together now like what would you pick the torpedo luger the fat on the sirloin is so perfect and they carve it in house so you get that perfect proportion of meat to fat and the fat is perfectly rendered down where you can get a little sliver of that fattiness with like the already so so tender juicy steak it's the perfect proportion it's cooked perfectly there's that char on the outside and then they sprinkle a little bit of sea salt it's so simple but oh my god they have perfected the steak can we taste the yep okay so i have been here a lot i've also been to all of the other steakhouses a lot yeah when i come here with my boyfriend i fight with him over the fillet really but i want to see what you think look at that thickness do you see that thick she is beautiful and filet's always been my favorite so let's see [Music] and it just look how oh my god it's it's so juicy i think of all the three places that we've been to this place has the juiciest steak and i mean i love fat and i love butter but sometimes it can be a bit overwhelming and like make me feel sick and this is the perfect amount of fat to meet huh oh that's freaking good you want to try the cream spinach thank you eat your veggies oh my god that's the best cream smoothies i've ever had i take this and like run bye i don't even want to say near perfect steak this is the perfect i think the only thing that i would change is i have a little bit of like a i like crave salt yeah so i would just want more salt on this i might have seemed a little bit lukewarm when i first took a bite it's because it was so different than the other two that we've tasted i just had to process what was going on it wasn't as hot as the other ones it wasn't as like charred as the other it wasn't as fatty but ultimately i think it's given me one of the better experiences because i feel i don't feel sick after eating it like i have in the past like from eating like super fatty steak i like the crust at peter luger more but this one overall the juiciness the tenderness yes and letting the beef shine for what it is she's a star she's a star look at her look at that lady so do you have your winner like clear you already know what i'm gonna pick there's no surprises here but i honestly have absolutely no idea what i'm gonna pick [Music] i'm curious to see yours all right shall we okay yes three three two one okay well duh yeah you had a religious experience here like i if you didn't pick that i'd be shocked but i i'm not surprised that you picked all monaco's but give me your reasons why okay so for me the crust on the steak on the delmonico steak made everything and then the onions on top the little crunch and the sea salt i loved the sea salt but they also cain's had sea salt so this was in close second for me the tenderness of the dull monaco steak it truly melted with the fat it was so fatty but i did feel a little the only critique is i felt like very full after like offensively full oh my god like i do have a degree the monaco state as delicious as it was it was a little bit too fatty for my liking it's so indulgent and for me it was a little too indulgent okay the reason why i picked keynes is because that juiciness is unattainable anywhere else you get two cuts of like the king cuts of beef truly and so it's a good bang for your buck it's also delicious you get the versatility in the cuts and that seasoning that simpleness but just executed so well is is the reason why it was my pick but when we're talking about taste alone i feel like as much as the monaco's is great you get the versatility of cuts and the simplicity of letting the beef shine yeah at games the beef was the stuff like i think she's leaning into me god i hate when you like convince me but i do feel like you're right you're right so keem the winner you're just the winner but this is second place so do you guys agree that keynes rightfully deserves the title for best in town when it comes to steak or was it del monaco's or peter lugar or someplace else let us know in the comment section bye in a city known for its sandwiches the roast pork sandwich is a philadelphia local favorite we visited three famous spots john's roast pork tommy de nix and high street on market to find which roast pork sandwich is best in town [Music] so aaron cheesesteak is probably the most iconic legendary sandwich in the city but the rose pork sandwich is just as popular it's not one i'm a rose pork guy roast pork definitely the roast pork sandwich so obviously we want great roast pork it has to be juicy and a generous amount of it in the sandwich and you know the cheese and the vegetables shouldn't be an afterthought it should all play together and make this great sandwich and the bread should be able to stop up all that juiciness and still retain its shape i am so ready i i love a hefty sandwich a humpty sandwich let's go so we are in south philly right now and we are going to john's roast pork this place is a institution and they are famous for its namesake sandwich and also his cheesesteak look this is a little piggy yeah that's going to be us by the end of this video [Music] the rose pork is really is really special it is just a great blend of flavors when done correctly i've had roast pork sandwiches everywhere you can find them and i've never found one like this rose pork in south philadelphia is one of the traditions and absolutely love it the reason why it's so popular in philadelphia especially south philadelphia is when we would have family get-togethers weddings they would have froze pork sandwiches that came associated with celebrations what goes into our pork sandwich is a lot of tlcs my grandfather's recipe we still do it the same way we'll get a fresh ham and it has the bone in it you take the big bone in the middle out butterfly it leave the tailbone in season the inside just use your five favorite ingredients herbs and spices because it's too many too many competing flavors like five is the perfect number you tie it up we cover it with salt roast it in the oven for six hours take it out put it in the refrigerator let it sit overnight then you slice it on the machine real thin it would it would not be good if you did it hand sliced it's not like roasted beef it would be it would be chewy cut the bag up there's our beautiful bread when assembling the pork sandwich the first thing we have to do is take the top part of the inside of the roll out because we put so much meat it just wouldn't fit two handfuls of sharp provolone and the way you know it's good sharp provolone if it fits in pieces then the pork goes on fork full on at a time the gravy is the most important thing so you take those drippings and that's the secret that i can't tell you about is how we you know extract the gravy then you would put the spinach sauteed spinach on top why spinach why not broccoli there are things that are very in italian we say chubby it doesn't really have a lot of taste oh my pork jesus it's loaded with taste so it doesn't need broccoli to rob and then you would just need a full gravy and you're done squeeze the roll we're trying too they're both really cute this one is like got a little personality i mean they both do right um let's start with the like the classic version first the bread looks amazing it's a juicy girl it's dripping all right shall we yep yep that's it oh my god that might be just the juiciest sandwich i've never found in my entire life like more than a roast beef more than like a french tip i really dig this i like this better than the cheesesteak i'm gonna say it do you know what i mean when i say that the rosewood sandwich is much more balanced you get the sharpness and the pungency of the sharp problem and then you get like the salty fatty herby roast pork and then you get like the vegetable earthy taste of the spinach no it's green like john said an outlier ingredient because most of the time it's with broccoli raw the spinach because it's like cooked and like sauteed in like garlic and oil it provides like this almost like additional silky texture that makes it a lot more juicy and enjoyable and then the crunchiness of the bread holds all those like wet saucy amazing great ingredients that's also the gravy and the bread just tops all of it up do you want to try the roast pork by itself [Music] yeah it's so tender normally rose pork i feel like is a very mean meat but honestly very generous helping of the gravy and the way that he trims the ham in-house i think he like leaves some of that fat on there so this is a fattier roast pork than what i'm used to i feel like they've done pork better than i've ever had one thing i will say it is a little too hard hold on can we try this one yo the lesson for today mustard and roast pork mashem smash made in heaven he knows what he's doing but for the sake of this video we should be only judging so i'm my biggest curiosity is you haven't had a roseburg standards with a broccoli rob which is like like the classic combination so i wonder if that's going to like kind of like tilt your i have no idea so this is another iconic place it is the most essential shop in reading terminal market it's the nick they were nominated for the roseburg sandwich the best sandwich in america the best sandwich in america the best sandwich that is amazing look how cute this place is so many things let's go our recipe has been passed down my father learned with his father and i did with my father that being said there's nothing there's no great secret here it's just kind of good basics i love the way that the role absorbs all that that juicy goodness it feels authentic it feels italian a few years back adam richmond named us the best sandwich in the country which was humbling oh wow [Music] my brother actually when we won best sandwich uh in america john from johnson's poor called us so that was a very uh nice thing we have the local butcher shop right around the corner here in the market we get those fresh hams we season them and and tie them up to our liking salt pepper and garlic and rosemary and marjoram and thyme we put them in a roasting pan with a pig skin and onion and then they go into the oven so they're roasted for approximately five hours we make a stock as we're going along roasting the roast pork pull them from the oven let them cool down they go into the walk-in box for 24 hours and then the next day they will be sliced because they need to be sliced cold we take the cold sliced roast pork throughout the day which then gets put right into the stock which is so hot it heats up just in moments because it's sliced so thin first timer i would definitely suggest getting roast pork with truffle and broccoli raw it is quite good with broccoli robin provolone it works uh all very well together broccoli rav is kind of depending a lot of people who haven't had it before might not take to it it's a strong flavor it's a bitter green and then depending on how you like it if you like it a little bit wet we put some more gravy stock aju on top of it look the bread sopped up that juice and this is the first one that you're having with broccoli robs like the traditional way of having it and i'm a fan of broccoli raw let's try the pork by itself shall we that's really cool that's insane has such a lean cut of pork oh my god can be that flavorful that is so it's so good that bottom end piece where all that juice is chopped up it's perfect and the bread is so it holds it so well like it's not soaking through the seasoning here is really what gets it for me like that pepperiness the spices that they use the herbiness i am going to ask for more juice if it's possible to get it on as long as possible normally they don't do this so like [Music] in that size that must have been a little too much i would drink that that is the most flavorful rich fatty beautiful sauce because there's so much going on with the pork from the broccoli rabe you can't really taste the cheese and i kind of prefer it that way i don't love when cheese overpowers it to the point of it taking away from the meat that meets the star and the bread for me is everything really compliments each other i love it this sandwich is i don't want to say it's perfect because i feel like there's always room for perfection but this is the closest thing last and final stop is high street on market ooh and this place has a new interpretation on the roast course yes and you told me it was a fancy roast pork sandwich what does that mean all i know is that they use a lancaster pork and fermented broccoli so i don't know that actually sounds lovely and let's check it out high street being a chef driven restaurant we really took the effort to really deconstruct what is a classic roast pork sandwich and chef it up and that's what makes it really unique it's hard to make a roast pork sandwich feel like you're eating clean but they're they're just using the best ingredients yeah so how does it fit in with the other pork sandwiches in philly i mean the bread makes it stand out so the semolina sesame seed roll is perfect because it has this nice crisp crunchy outside and then the sesame obviously adds an amazing flavor to it the sandwich is left a little bit open and it goes into the oven and the cheese melts and the bread gets even toastier the pork comes from lancaster county it's slow roasted it's glazed with garlic and honey we cure it first so we put a lot of work into the fork part of the beauty of the rose quartz sandwich is the texture and the layering of all the different ingredients so as avery was saying we slice it very thin the broccoli rabe is fermented so it's fermented just like kimchi is fermented for five days anchovies lemon cabbage and we decided to ferment the broccoli raw because we're always looking to create extra umami and to give additional flavor sharp provolone is the classic rose pork cheese that has been used forever it just adds the aged cheesy flavor that you want to combine with roast pork and then we add a roasted long hot pepper i'm excited i'm korean so i love kimchi i'm really excited to try how this broccoli raw plays with all the flavors let's do it wow i really enjoy that it's so different than the last two yeah i feel like i've said this so many times the rosemary sandwich is so balanced yeah there's so many things going on but this one really like when i took a first bite of it i felt like every part of my mouth it was hitting like bam bam bam bam bam bam bam bam bam bam bam bam bam bam bam bam bam bam bam bomb so much going on that broccoli rob is delightful the pork itself also it's like as sumptuous and like juicy as john's roast pork but it's not as fatty it's a lot leaner and even though this is sharp provolone it's a lot more subtle and yes like held back because i think the broccoli rabe and the roast pork really kind of like shine through yes it's not as juicy as like johnson's fork where it was like dripping and you know like they're adding these fancier touches but it's not just for the sake of being fancy i feel like everything was so well thought out yes yes and i love how the pork there's ribbons of it so compared to the other two do you prefer broccoli rabe or spinach roughly raw is there anything that you would change or like any qualms you have with the sandwich for me here the roast pork is the star but i prefer a little fattier like opposed to the strings of fat i like it when it's kind of all like melted together the only thing that i would want is a little bit more crunch of the it's hard to like redo a classic and make it your own and make it work but i think but still stick to the classic like the structure it's just like a new little twist and i think they've done a really really good job it's like the new kid that's like the underdog yeah and we love an underdog especially a fancy beautiful underdog with a long pepper on top for the first time i think i know my winner like really yeah i mean okay this is interesting yeah it's about to go down it's about to go down i think we can finally agree that this city is truly the sandwich heaven it's sandwich town usa we had a sandwich time but are we going to agree on which one is the best three two one okay no why why no no i'm not gonna let you win this one here here's the thing you said aaron we're gonna go get the best roast pork sandwich this was the best roast pork sandwich every single ingredient perfectly paired together the bread the spinach while i love broccoli rabe the spinach works so much better with this sandwich broccoli rabe was too bitter for me the cheese was great they scooped out the bread and they put so much pork the pork was so juicy so flavorful how can you not agree with me i don't think i've ever seen this animated i'm upset i don't think i can lay down the arguments as well as you just did for me i picked high street on the market because i thought the bread the way that they made it fresh in house it was toasted it had all those sesame seeds on top the bread was amazing i loved that fermented broccoli rabe it was truly unlike anything else i think of all three places the vegetables there were the best and i also liked how the provolone there was not as sharp the pork it wasn't as fatty as john's roast pork but it did have quite a good amount of marbling i do have to agree with you in hindsight like the roast pork at john's had the best pork and for roseburg sandwich the pork is the most important part i feel happy to concede i'm okay with this i do think that john's rose pork had the best rose pork sandwich in philadelphia it was the best in town title of show best in town that's what we're looking for guys so what do you guys think what is your favorite roast pork sandwich was it john's roast pork was it high street was it somewhere we haven't been yet let us know in the comment section below one of canada's most iconic dishes is poutine but montreal is the city to get the best we visited three famous restaurants mapumuye la banquise and opia de cochon to find the best poutine in town no my pants are wet based off of the comments last season we are in montreal to find the best poutine yes and if you do not know poutine is a canadian dish that's like fries covered in gravy and cheese curds what qualities are we looking for we are looking for sorry so we are looking for fries that have a crispy outside and a nice plush inside and the cheese curds should be flavorful and fresh nice and melty people say that the fresher the curd the squeakier it is the gravy should be thick and flavorful and there should be enough of it to coat all the fries and curds at each location we will be asking which poutine we should get and judge based off of that let's bundle up and get going i got cool i got you come on [Music] so we're going to lavenki and this place is probably the most associated when it comes to poutine and montreal and we'll be trying the classic but they have like 30 kinds here 30 30 a poutine of poutine i've heard about this one the most out of all the places yeah i did too so let's go see what all the fuss is about let's do it i heard about this place from a local that i met on the airplane i think i love the cheese and the gravy that that mixture together is is really tasteful a classic poutine is french fries and cheese curds and a gravy on top we use red potatoes because it's sweeter we cut them by end i want to just like blanch them first because that'll just like soften up everything when you drop it in higher or laughter it's going to get all crispy on the outside like stay fluffy on the inside if you go too thin like a little stringy fries then there's there's not going to be anything really fluffy on the inside it'll just be like too crispy and we do the fries and do the pre-cooking we need to cook them about six minutes at 285 degrees it's very important to keep that temperature because it's gonna cook all the inside when we're ready to do the protein we're going to cook them at a higher temperature at 325. it's going to be golden outside but not too crispy and after that we put the cheese skirts that must melt it has to be at the temperature of the room and do a squish squeak in your mouth that's very good the gravy must be like golden has some texture in it not too liquid it's got to be a bit spicy too that's the thing that differs us from the others we keep it as a secret [Music] everything visually looks gorge gorge and the cheese is melted let's dig i got the squishy i got the speak too and i thought i wouldn't like this week look at this steam and it's so cold out this is so sad so right off the bat we know that the curds here are fresh they're melted because of that piping hot gravy i'm going to try the potato by itself it's not like the fries that you are familiar with as an american because they're not so crunchy and like salty i know this is a very poor comparison but they taste more potatoey than french fries does definitely you know what i mean and like everything is very much kind of like a flash fried baked potato the potatoes are like not too greasy at all they're just so satisfying and it's so warm and soft it's yeah it's not like american fries at all they're honestly more like hash browns the cheese curds here have flavors oh salty fatty they provide the salt because i feel like the fries aren't super salty as i thought they would be but the curds i like how they're this like happy medium between like completely melted and kind of like just like sitting there it's so flavorful so the gravy itself it's not so so thick it doesn't like coat your mouth it just compliments the fry i disagree i feel like i'm not getting like a beefy flavor or like a hearty like it is more just like salty and fun i think it is great on its own and the cheese curds here i think is the mvp yeah but the other places we'll be going to have like added elements so we are going to mapo i think you pronounce that right and this place is a portuguese restaurant and we'll be trying their fusion take on the pooch [Music] i'm so excited it looks so good it's supposed to be a lot of bold flavors going on here so i'm excited let's do it [Music] is the take out restaurant with the grill of the charcoal we're working mainly with the chicken the most popular in makumi is the putin the putin is the mix in the quebec in portuguese with the red chicken in the charcoal and the local cheese and i'm mixing with the saint josh from portugal we have to stock a lot of potatoes our potatoes are pre-sliced we cook halfway we put it on the fridge when they are cold we fry them we season our fries with the homemade spices we know that the fries are ready because they make a little music [Music] we're gonna top the fries with the local cheese then the the portuguese cheese sanjar it's very strong i put just a little bit you see but i don't think that that's like yes i like it it's not good oh but it has a scent yes yes yes this is a charcoal grill it's a portuguese chicken and we grill around half an hour the seasoning it's garlic paprika and salt put also black pepper the charcoal gives the chicken a smoky flavor and inside it's very and now we're grilling the portuguese sausage chorizo with the milk it's secret it's not like just cheese the meat is delicious put some life in the puts in we chop the chicken and the chorizo fresh water and finally the gravy it's a homemade sauce it's another secret and a fresh parsley and it's the best routine in canada i'm very excited to try this one the gravy looks so much more dark thick and thick and viscous the meat i'm a huge chorizo fan me too i love chorizo and the chicken looks so good this looks epic i know it's like loaded up this is honestly a bit much i just drool oh my god that is a lot of flavor you wanted flavor in the gravy and that this my friend delicious flavor i can see yeah yeah that's what i was gonna say drink that spicy sauce i think it really does serve a purpose of like cutting through all that richness that's nice yeah a little kick also these fries are a lot crispier than lavender and i didn't realize how much how important that would be because the crispiness of the fries with the gravy like that's a perfect duo because the chorizo and the chicken is like cooked on that charcoal grill you get that nice smokiness in the char that paprika seasoning really does shine through and you do get this lingering heat that's like very nice this visually looks like very overwhelming but like flavor profiles are very bold but it's not too much like thanksgiving everything works together and i think there obviously is a reason why michael wants to keep everything a secret because if secret got out like i would take over the world yeah exactly let's see if the cheese curds squeak squeak sweet they squeak not as squeaky as though but the portuguese cheese here i'm not gonna even pretend to pronounce it has that nice little pungency and like sharpness to it that i think honestly i would want more of do you have any qualms my only qualm i liked how melty the cheese was at lava on case and this cheese i feel like could be a little meltier but i don't really want more of it because there's so much going on i feel like with more cheese i would be overwhelmed i feel like we haven't done the the hot sauce justice we haven't done we haven't done the spicy sausage that's the best spicy sauce so what is your favorite part of this dish i think this is definitely my fav grape i should be a writer i don't know it's going to be very difficult to beat this gravy and beat the proteins here but we have one more place and they're supposed to have a very rich topping i'm pumped because this blew my mind i know this is gonna be a really hard one i love canada so we are going to opie and this place is a montreal landmark they are famous for their elevated modern take on quebecois food so what makes the poutine here special so the poutine are supposed to be really really rich and decadent because they use a lot of foie gras so i'm very curious to see if this poutine this famous poutine is gonna be good i'm nervous should we go [Music] we do use a lot of huaga in a restaurant and it's probably an obsession i would say by the time they leave the people who don't like the foie gras they are comforted for sure everyone knows what ingredients are in the poutine but the direction that we took is to put a nice product the luxury product the foie gras that we love to make and to put it on the poutine to make it like accessible to everyone it's a delicacy for sure when you have it in their mouth is soft and it's an explosion of flavor the fries is first lunch in the duck fat for like four minutes and then we take it out so it's the pre-cooking of the rice the duck is fattier so we can rent out the fat and we use it to defried the french fries and also give a nice taste into it after that it's blanched uh to the order at 375 until the coloration is nice golden and crispy the gravy it's basically a regular gravy sauce we don't want to break the structure of what the poutine is so we incorporate the fuaga inside the sauce and we bind it with the egg yolk and a touch of cream our cheese curds are a nice balance between the saltiness and the richness of the cheese the trick was to not naturalize the poutine we have the sauce we have the fries we have the cheese curds but also you want the texture of the foie gras in your mouth if you miss one ingredient you break everything so you need to be structured with your product and then we put the quagga up top and then goes the regular gravy for decoration a touch of fresh herbs so chopped parsley up top [Music] i'm very skeptical heron i just it's new to me this place is a destination like truly people around the world have come here to try this famous poutine so like being a person who does not like foie gras and so for someone who's never tried it yeah i'm really curious to see if we're gonna like this i'm gonna just go right in for it i think that is a bag raw the gravy here is like a lot more creamy and thick in consistency not as thick as makulei we are shall we i'm so nervous han but [Music] yes [Music] oh my god that honestly is one of the best things i have ever eaten in my life like genuinely genuinely speaking so people say oh like this steak melts in my mouth this melts in my mouth they were lying this melts in your mouth i didn't even chew it just went so i've always hated foie gras it was one of the few items of food that i just absolutely hated chef michael said that people who come in here hating foie gras leave totally converted and just one bite has honestly convinced me that's truly one of the most rich flavorful things i've ever eaten it's so decadent it's so luxurious and like you're not going to be able to get this kind of poutine or flavor profile anywhere else in the world you would think that the foie gras would be the star of the show like the topping but the gravy the gravy because there's foie gras in the gravy when we said we were looking for a well-seasoned fry this takes it to the next level because true fried and dump bread it's like it adds to that extra level of decadence and it doesn't even need like salt pepper blah blah because it's fried in such a decadent ranch fat yeah and the fries they're crispy they're crunchy they're the best potato that we've had and honestly because there's so much going on the cheese curds are like kind of like lost but let's give them a fair shot here let's try the cheese and they're not as melty as i would wish but oh yeah that's a good point let's see let's see if they squeak squeak squeak they squeak these are very squeaky i have a hard time picking anything wrong with this dish it's like honestly for me perfection i am honestly speechless that i like foie gras now they managed to get a very hearty dish make it so much more rich and decadent than it already is but do it in a very well-rounded way like this isn't overbearing this is like a treat yourself night out must experience this when you're here honestly erin i didn't think i would say this but i like poutine a lot more now than i was coming into this whole thing i was a fan and now i'm like a super fan the three places that we went to were honestly all so so great it was so difficult for me to narrow it down they're also very different yeah in their own way but i do have a winner now i have a winner too ready yep three two one okay tell me why you picked my pulmonary the fries were my favorite they're so crispy so flavorful and the gravy was so hearty and rich and thick and i love the cheese curds there they didn't have as much of a squeak as the other places but i still really like the way they all paired together and the chicken and the chorizo like brought it to the next level for me that chicken and chorizo were like good i feel like as much as mapumiere was great opia de cochon takes the quebecois french-canadian culture and like the poutine to like new heights and you cannot get that anywhere else i thought the gravy was truly unlike anything else we tried anything else i've had ever in my life the potatoes were nice and crispy they were well seasoned if you're in montreal and you had to pick one place to go to it would be opia de cacho like that would be my number one recommendation if you had to pick one if i had to pick one place i would pick i would pick on pier de kosio because it is a unique experience and it's like you're in montreal and it's so special to montreal and and like you are not going to get this in the us anywhere or like anywhere else like in the world totally for that reason is it best in town it's best in town heron there you have it [Laughter] what do you guys think is your favorite poutine on pier de cochon can you say them i literally get so nervous do you think opiate decision is best in town when it comes to the best poutine or is it or some place that we haven't visited let us know in the comment section below bye atlanta is home to some of the greatest fried chicken for us fried chicken is southern it's a tradition in atlanta it's a traditional sunday dinner honestly that crisp is unlike anything that i've had before we visited three famous spots bizzybee cafe marymax tea room and jct kitchen and bar to find which fried chicken is best in town [Music] we're calling erin because she is super sick i'm so happy you found replacement but i'm so sad i can't read there you guys are gonna have so much fun and let me know what the best chicken is because next time i'm in atlanta i'm gonna go get some chicken i got you girl so we're in atlanta georgia this is my home state my home city and i'm so excited to find the best fried chicken in town alana how does it feel to be back i feel honestly super hungry i miss the show i miss traveling to all these places eating all this great food and i do remember that season two we had our fair share of chicken we do know chicken quite well so alana what are the qualities we're looking for okay so number one it has to have a crispy coating it has to be super crunchy on the outside it has to be seasoned and it can't be too greasy number two juicy chicken the chicken should be the star of the show and the moment you take a bite into the fried chicken it should be moist and flavorful and three besides some of the places we're going to today has sides come with the chicken others you have to order a la cart but either way the sides have to stand great on their own as well as an accompaniment to the chicken okay i think we have a great quality rubric situation going on let's go let's go [Music] so we're headed to busy bee cafe and this place is an atlanta staple since it opened in 1947 and just like its name this place is busy like all the time yeah and i've been doing some research on this place and apparently they've won tons of awards but southern cooking is it's uh it brings back memories for people because when you it's a lot involved and people love it and they can tell that you took your time to do it so it's really that cook's passion for what she does you can taste it in the food sofa for us is the traditional way that african americans cook and what it is is a generation of passing where parents teach daughters or sons how to cook and then you put your take on it what is your addition to your fried chicken recipe they just saw and peppered it when i got here so i added more spices i changed the flour they were using i used a much lighter flour and we use actually cook hours in a pressure fry a pressure fryer to me duplicate what my grandmother did in a cast iron skillet with the crispy skin and the seasoned meat that was still juicy it's uh juicy it's really really light uh it's seasoned well and it kind of tastes like my grandma's water [Laughter] everything is a secret i just gave you the basics we used to use a white lily flower which is really really light but we um incorporate that with a little cake flour that makes it even lighter and crispier it's fried in peanut oil which is it's not greasy it works well with the flavors the seasonings that we use on the chicken the size we offer for a first timer we would recommend the collard greens the macaroni cheese and the candy amps those are the top items that everybody that's on literally every plate we'll call you real southern unless you really eat collards if your grandmother had a bite of your fried chicken what do you think she would say oh my grandmother be so proud of me but the first thing she would say is not as good as mine we have a live audience this place is packed packed like i'm surprised we got a seat the coding is great i can just see the crisps just falling off and it's not greasy all right shall we you all hear that crunch i don't feel like i'm just tasting pure like fat or clear grease i'm getting the actual crisp of it and it's very light i will say that it's very light it's also very seasoned like it's salty um i don't get like any kind of resounding seasoning but like it is well seasoned with salt and pepper at least yeah i'm definitely getting the pepper the coating itself is pretty thin i love that it is thin because i feel like it really like lets us get to the meat quicker yeah you know what i mean so let's get to the meat yeah they really took the initiative to make sure that each layer of seasoning penetrates through the skin also that brining that they do for just 12 hours like um miss tracy said that she wanted to make sure that the meat is seasoned all the way down to the bone and i can see what she means by that now this is your first time in atlanta trying for any chicken right it is so your thoughts my thoughts are i can definitely see why atlanta's like puts fried chicken on the map like if this is what we have to look forward to then i'm gonna leave very full probably gain a couple like 10 pounds but it'll be worth it what do you think about the mac and cheese it's again just like the chicken it's perfectly balanced it's very easy to put either too much cheese on it so you don't get a lot of noodles it's also very easy to not season your macaroni and cheese at all but with every bite you're getting like the perfect amount of salt to it the colors are so soft and so like flavorful because they soaked up all that stock i feel like the sides as a whole are just like very simple and like to the very like classic i don't know like southern roots exactly i think that this plate is destiny's child amazing music but the chicken is and will always be beyonce the fried chicken is like virtually perfect i'm just like a super super crunch fan so even if they maybe they if they double fried it a little bit so it looks like an evening like sheer coating it would be like phenomenal the next phase we're going to is also like an atlanta institution it's very similar to this in terms of like plating and setup so i'm very curious like what the differences will be [Music] so mary max is another atlanta spot that i've been buying to try out [Music] this place is an absolute institution and it is the quintessential southern dining experience you'll see what i mean in a minute [Music] we've won multiple awards in the state of georgia for best fried chicken so in 2011 the georgia house of representatives named mary max atlanta's dining room officially so my parents are here because they insisted on seeing me work so they're eating at a separate table and they ordered the fried chicken let's go see what they think this chicken fried chicken is one of a good i ever taste before very soft and very fresh rice i think this is best the fried green tomato but we're we're doing a store of best fried chicken cheers so merrymac started in 1945 and uh they were called tea rooms because there's a lot of widowed women whose husbands would die in the war and they would have to find a way to support themselves we still use a lot of the original recipes and we just kind of concentrate on made from scratch southern fair kind of like how your grandma used to do this is the best recipe you can find for fried chicken so the chicken comes in fresh and then it goes into a brining solution the only thing we put into the brine is salt it tenderizes it and it adds to the flavor in our flour batter we only use two seasonings okay now this is a secret i normally wouldn't reveal it to anybody but you guys are special all we put in here is salt and white pepper when you're coating it in this flour mix get a good coating on it because once it hits the oil the oil automatically seals that flour in we use canola oil and then once it cooks we want it to get golden brown have a good crunch to it and then when you bite into it oh my god that's when you're going to get all the flavor and all the juices i'd say the most popular is probably the four-piece fried chicken just because you get to try all the pieces of the bird it comes with two sides i'd say the mac and cheese is popular and you have to go with some collards a lot of people always add extra third on there uh and i'd say you got to do sweet potato [Music] this macaroni and cheese though okay shall we yeah because it has a crust yeah i like a good crust on a mac and cheese [Music] it's so creamy i think it's the evaporated milk and eggs it has like this custardy binding thing and you're right like that cheese crust is everything yeah it just adds like a nice little crunch to otherwise extremely creamy pasta let's do fried chicken now okay why we're actually here oh i'm gonna go for the drumstick this is crispy it is crispy it's very juicy i think the skin here is crispier and more flavorful than busy bee um the meat i'm not getting as much juice but the coating is like very very crispy and light the coating is i agree very crispy and light the only thing i disagree with is new said that this one was more flavorful i actually thought the opposite i think busy bees did a really great job seasoning it for me whereas this one is very like lightly seasoned you know more traditional southern red chicken without the bells and whistles it's just good plain fried chicken it's almost like um like pork cracklin yeah that's the best breading i've ever had ever and to just get this from flour honestly it's amazing yeah what flour did they use today just a regular flour sometimes simple is better [Music] i like this one better really it's more bitter and robust which is like how i grew up eating collards because i feel like the collards at busy bee were a lot more like salty and kind of soft this is just like honestly the place that i would think about when it comes to like great atlanta like southern cooking and i remember at busy bee we were like oh i wish the coating was like a little thicker i want to take that back almost because this coating is thin just like busy bee it's just crispy it's crispy yeah so it might just have to do with like the flour that they're using for you do you think that the canola oil made it a little bit crispier i'm not too sure if like the oil itself had a factor on like the crispiness i think it has more of like the flavor because you do get like an additional like nutty flavor with the peanut oil but i don't miss it all right so i think for me at the next place the only way that this could be topped is if we had that crispy skin but since the next place we're going to is a little bit more modern maybe it's cnc ancient a bit more seasoning just a little bit i agree with you i feel like if jct has a more seasoned meat and juicier meat and a breading that is literally this but just with more spices then it would win it for me [Music] so compared to the other two spots jct is like a new kid on the block but i've been doing some research and i don't think we can count this chicken out that's true this place has been on so many media sites i'm curious to see how it stands up to the two ogs [Music] for us jct is really based in a lot of uh french and european technique and what we do that is southern is we source all of our ingredients in the south we're obviously honored anytime anything gets recognized for us we put a lot of love into it we put a lot of trial and error i mean it was moist it's crispy on the outside chicken at jct uh it changes through the year we're sort of at the mercy of what the farmers are growing in the field at the moment it's a half bird served with a couple of uh biscuits um we make those in-house buttermilk biscuits we top them with a little bit of honey butter some crunchy sea salt and then you get one side i think we have some really beautiful kale on the menu right now we're doing that it's just kind of done in sort of the style of collard greens we make this really delicious uh smoked ham hock broth and then we just gently simmer the greens in that broth with a little bit of a sauteed onion a little bit of tomato a little bit of brown sugar and vinegar sort of all those usual suspects of southern greens so we can have combined both of what we consider to be sort of the best worlds of brining chicken so to speak so we do half brine we do half buttermilk and then that chicken marinates on the brine and the buttermilk for 24 hours the next step we go to our breading process you know this is where people like to get into the whole this is my secret ingredient type thing for us here at the restaurant we're using a spice blend of chili powder paprika onion powder garlic powder salt and pepper we like to add a little bit of corn starch and a little bit of all-purpose flour what that corn starch does is it adds just when you're frying it it removes a little bit of the moisture wicks it away and it makes it just a little bit gives it that little extra crunch that we're looking for in the crust we let it sit in the breading for about three sometimes four hours and just really develop another layer so to speak i want to start eating the chicken now because i really want to eat the biscuits [Music] wow this is borderline illegal okay heron what do you think about the crust just like we originally thought the coating here is a lot thicker than the two other places and it's i feel like the seasoning here is a lot more pronounced than the other two yeah here there's like a pronounced spice and a like a specific kick to it that i don't think we got at the other places what do you think about the meat inside though flavor-wise this is very very tender and it's still very seasoned i think all the flavor is on the skin but the crust is just like shining so brightly that i don't miss the seasoning and the meat if that makes sense i think it compliments each other yeah and the cornstarch is probably why the skin is so crunchy yeah and how they let it just sit i think that's really smart it's almost like a double breading situation that's how crispy it is which is what i was missing yeah at busy bees and at mary max like it had a lighter coating still i think the crunch was a lot more pronounced i know you were talking but i'm really distracted by this spoon okay yeah let's do that that might be the best biscuit i've ever had you know how he talks about how side should like compliment the chicken i have an idea what if we took some of the chicken right and made like a little sandwich yes the biscuits here are incomparable to any of the bread that we've had shall we move on to the greens yes we shall flavor-wise i'm missing like the riblets that you get from collards that give you that added texture i do like a little bit of texture a little bit something to bite into and i felt like these are a little bit too much on the soft side for me but flavor wise is obviously much more loaded there are much more components in this yeah i think overall i'm shocked because this isn't a traditional like soul food spot again when i think of fried chicken i automatically go to soul food especially when we're in the south and the fact that they kind of pride themselves on almost a french style of cuisine is just shocking that it's this good i feel like we touched on three very different spots yeah they all had their own charm and they all kind of represented what i think of when i think of the south but we do have to pick a winner so are you ready to reveal it's hard but i think i think i got one three two one i can't say that i'm surprised i have to say that i am a little bit surprised um watch pick mary max the fried chicken at mary max is very simple but like simple in the way that like i love southern food if that makes sense like every element i feel like was just executed perfectly that breading especially it was so crispy it was so thin so crunchy the chicken meat itself was very moist and flavorful even the white meat was juicy and the sides i mean like the mac and cheese and collard greens are just too like staple size i think for me um if we're writing down the list the crunchiness of that skin at jct was insane and i think that it really married the best parts of all the places that we went to it had the robust seasonings that we had when we were at busy bees it had the crisp and crunch that we had when we were at mary max but they married them perfectly together and then on top of that the meat itself was super super super juicy and then for the sides come on like that biscuit that biscuit was the best biscuit i think i've ever had in my life yeah that biscuit was the best biscuit i've had the reason why i'm surprised at your choice heron is because you said when we were at jct that you appreciated the complex seasonings like you liked that and i feel like if we had a blind taste test you'd probably agree that gct is just a little bit better i i hate to say it but i do remember that i loved the coding and the seasoning at gct like a lot and that biscuit was amazing and those greens although they were not collards they had everything i love in collards [Music] so what do you guys think do you think that jct is the best fried chicken in atlanta or do you think i should have stuck to my guns and stayed with mary max or was it busy bee or some other place let us know in the comments below thousands of breakfast and brunch places are strewn throughout new york city but only a few are famous for their pancakes we visited clinton street baking company sunday in brooklyn and taiyaki nyc to find the best pancakes in town [Music] we started building in march and it's been six months we were kind of put on a setback because of the pandemic we've already eaten at all three places [Music] at each place we will be looking at three qualities one we're looking at texture the pancake should be fluffy and cooked all the way through and not too dry two we're looking for color we're looking for a golden brown pancake that ensures a slight crispiness on the exterior of the pancake and finally three toppings we're looking at toppings that will accompany the pancakes but not steal the spotlight all right let's roll the rest [Music] so we're going to clinton street baking company this place is probably the most famous place we're going to be going to pancakes i've been trying to get in here for like three years since it was a line i can never get in this place honestly has won so many words for their blueberry pancakes and that's what we're gonna be trying i am so excited here let's go let's go i don't think our pancakes are the best i know they are [Music] they're just like the perfect balance of sweet savory luxurious deliciousness [Music] the recipe is not secret it's the more of the technique and the procedure of the way it's put together that makes them so special plus great ingredients [Music] basically a pancake is a cake batter so when you flip it all the active ingredients like the salt and the sugar and the baking powder and all of that it's a chemical reaction when you flipped it that's when it rose and those active ingredients are making a cake rise and that's that's the less scientific explanation for it are you guys learning all anything here we do a sprinkling of fresh wild maine blueberries wild maine blueberries are the key to our blueberry pancakes they only grow in maine for a month and then they're harvested they are an intense blueberry flavor packed in a tiny little berry the ring on the pancake is like the lord of the rings it's got to be there it's the butter that creates that crispy ring that makes the texture of eating what you're eating so delicious and it's also a look we eat with our eyes so as soon as you see them you see that beautiful perfect sphere we put a spoon of our homemade blueberry sauce on the top which is a beautiful complement to the fresh blueberries in the pancake we have this amazing maple butter it has a lot of essence of butterscotch caramel brown sugar it takes all those nuances on and it's really the perfect accompaniment to our pancakes [Music] i really want to know what's so special about these pancakes so color wise it's everything and more that we wanted beautiful golden brown perfectly cooked like this is my ideal looking pink i know i didn't know this but the ring actually is something that you should look for because it signifies that there's like a crispiness to it [Music] oh god [Music] topping game they won i'm i have tears in my eyes that you actually do that was like insane i'm gonna cry i'm not even kidding oh my god you just got really emotional i know no i'm not even kidding this is one of the best things i've ever eaten this season you only tried the toppings i know shall we dip [Music] wow it's astonishing how pancakes can be this good it's like a maple butter sauce and it has like a caramelly taste to it i'd die for that because i thought it was going to be like super buttery and heavy but it has the maple and that makes it a little lighter yeah and it's a little nutty yes that's the word i was looking for can i talk to you about this sauce you may talk to me about the sauce there's a lemon in it that's what the game changer is it has that nice like burst of acidity and freshness to it you know i'm a sweet kind of gal and every element of this pancake is done so perfectly i'm trying to like be like oh let's work on this i can't think of anything to work on if you pick apart each part of the pancake there's not much to critique no and also it's not as sweet as i was expecting it to be we totally completely forgot about the fact that there are not just blueberries on top there are blueberries inside that's essential and it does give that extra texture like it bursts with juice and flavor it's delicious they taste like amped up like childhood pancakes what is your favorite element if you had to choose one i honestly think the texture and color is like it can't be so we're going to sunday in brooklyn next i've heard of this place really yes they're the ones on instagram with the sauce everywhere and the pancakes look so dark and amazing that's exactly it this place is famous for its malted sundae pancakes they're even trademarked really i'm so excited let's try them i wanted them to look kind of crazy and almost cartoon like like the ones you see like the looney tunes you know like big pad of butter crazy looking maple syrup but um you know we wanted to take a different kind of approach to it to separate ourselves from every other restaurant we added malt powder to the pancakes to give it a little bit of like sweetness and some caramelization the malt powder gives the pancakes a bit of nuttiness and sweetness to it helps it kind of brown a little bit more evenly gives it more of like a caramelized flavor we don't over mix them we even keep them kind of lumpy by not mixing too much and letting the batter rest on its own you get more of a fluffier texture [Music] to cook the pancakes we have a six inch non-stick pan that we spray with a little bit of pam spray we heat it over medium heat about eight eight ounce ladle worth of pancake batter just slowly cook it until it almost sets on one side uh once we flip it we put in the oven for about three to four minutes until it sets for us the pan helps solidify the form of the pancake if you do it on the griddle it has the tendency to kind of spread out and that's fine as well we just prefer that using a pan with tall sides helps give it more height and structure instead of using syrup i mixed hazelnut butter into the syrup with a little bit of water and some salt to make it kind of salty sweet and you know really kind of came out unique in its way it's a little bit more rich and thick kind of coats the pancake a little bit better it's got more of a salty sweet flavor as opposed to just maple syrup and we always add a pot of brown butter to it to kind of give it some more richness to it we torch the butter mostly because i find that it's frustrating when you get cold butter on a pancake and you can't spread it [Music] it looks cartoonish it doesn't look like a real thing it looks mythical can we eat them here yes let's do it look at the bounce when you cut it and look how golden this is like a full-on cake it's more cake than pancake truly it's i'm it's a little big for me that's not big for me okay [Music] i've never tasted anything like that sauce it's so much saltier than i thought it would be it is a combination of sweet and savory you get little bits of the hazelnut that's like blended in so you get a little bit of like that texture like a nut buttery bit smoother it honestly they compare it to nutella but i think it tastes more like like a saltier ferrero rocher it's everything that you would want in a normal pancake right like it's fluffy it has the golden brown exterior it has the maple syrup is actually mixed into the sauce i like that and the butter isn't just a regular butter it's brown butter which we love and we learned i learned today that is it's caramelized brown sugar in the butter yes yes so it's everything you want in a pancake but just better yeah so here's the thing here should we taste a bite without the sauce on it like to just judge the pancake oh you already tried it oh sorry okay the actual pancake is so fluffy and i got a little crispy outside and that's which is what we want yes we love that it is more cakey though than any pancake i've ever had the signature fluffiness is from malted barley and buttermilk so that gives it that fluffy texture but it's also giving it that nice like fattiness from the buttermilk i love the golden brown of the actual pancake the only thing i would say is probably a lot of people disagree with me but like the sauce is very overpowering the sauce that serves as the topping is delicious but like kind of overwhelming and like it does kind of like mask the overall pancake yeah it has been six months since i last saw heron and we ate at the first two locations we are going to be meeting at tayaki it's a japanese-inspired dessert shop known for its souffle pancakes they're supposed to be the fluffiest in town so we're mostly known for our japanese ice cream with the fish shaped cone but when we launched the souffle pancakes it became an instant hit and we got the inspiration from japan so a lot of people wanted to try it for our version it's more light it's very cloudy it's very soft and it almost melts in your mouth that's what we're going for we want it to be a little light little sweet not too sweet so the first thing to do is make our base we use that with eggs our secret flour and some milk well the flour is super secret we don't tell anybody that but it's the second secret we're willing to share which is technique so the secret behind these souffle pancakes is the meringue right so we basically whip up some egg whites make it nice and airy and then we fold it into our base the batter becomes very light very airy and we try to cook it as soon as possible because the longer it sits the more the air escapes from the batter we actually pre-make a parchment paper mold and that's just to again uh keep the quality consistent right it's easier to have them and to keep the pancakes at a certain size in a certain shape so we offer two different types of pancakes first we have the classic souffle pancake which is a basically a japanese twist on the classic american pancake and then the second variation is our matcha souffle pancake which we actually add our own homemade matcha cream sauce it also comes with whipped cream powdered sugar a baby taiyaki with red bean inside which is our trademark and we also have a whipped butter on top i thought that the sundae and brookman pancakes were like the fluffiest oh so did i and this just doesn't compare this is number one fluffy number one number one fluff i'm gonna try this little taiyaki topping first to me that tastes more like a waffle it has the crunchy exterior and the soft plush interior it does have some give to it yeah it's it stays oh god it's like the most delicate sponge cake that is that that's unlike anything not like any of the pancakes we've had it's fluffier than the other two by far oh it's like a cloud in your mouth it absolutely disintegrates in your mouth i feel like if there was a spectrum where clinton street was like the crunchiest pancake yeah and this is like the softest they'd be at opposite ends the toppings i want to give it like a fair run this is like the basic version we tried the matcha one unreal unreal like if we were to loop in the matcha topping i think equally as good as clinton street i've never eaten anything like this i can say that with confidence never but do you like it i really really really like it but we've had so many good pancakes i [Music] because i feel like i had my winner and i try [Music] if i'm being completely honest we had to look back at a lot of the clips we've come to a conclusion right i'm ready i am too okay my intuition is telling me we're gonna have a shared opinion i have a good feeling about this one three two one yay this is the first time since the first episode that we agreed how we have come full circle what did you love about clinton street pretty much everything i mean i feel like the technique and that golden ring really ensured that the texture was perfect and the toppings i mean that blueberry topping was unlike anything else super bright refreshing and the maple butter was alone the best topping we had what about you why did you like clinton street the texture for me was like goldilocks it was the perfect combination of crispy and plush in the middle the golden brown was they really got it to a science they flipped it at the exact right time to make it perfect and the toppings truly made me cry the brightness of the blueberries and the lemon and the maple syrup oh it was insane you i've never seen you cry over food i've never seen anyone cry over i've never had a spiritual feeling like that i feel like since we both agree right up front is a testament in and of itself that these pancakes are in fact best in town [Music] thank you guys so much for watching i hope you enjoyed this season please let us know where you would like to see us go next [Music] bye [Music]

Channel: Food Insider

Views: 531,234

Rating: 4.8064775 out of 5

Keywords: INSIDER, FOOD INSIDER, best in town, marathon, nyc, atlanta, montreal, pancakes, pizza, fried chicken, poutine, cheesecake, foodie, travel

Id: Mevq4P8xlrg

Length: 131min 57sec (7917 seconds)

Published: Tue Jan 05 2021