Best Of The Best Season 2 Marathon

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

Channel: Food Insider

Views: 6,750,412

Rating: 4.5364428 out of 5

Keywords: INSIDER, FOOD INSIDER

Id: fMI6s4FueRM

Length: 213min 24sec (12804 seconds)

Published: Mon Dec 30 2019