Trying Everything on the Menu at an Iconic NYC Restaurant (Ft Claire Saffitz) | Bon Appétit

If it were how we do it, 90%. From the British

menu

at this place, it's okay, but we have more, but wait, wait, this is what you didn't see. I just want you to know that it was offered to have an explanation and walkthrough of what it was all about. Claire quickly declines. no, I don't need it, she says, I don't need it, this is my life, cheers, let's eat a hot dog, let's have hot chocolate, although yours is an adult hot chocolate, there might be a little cognac in this version, oh. Yes, it's okay on camera, peer pressure.

I don't like it, that's not for me. Where the hell are we? It starts magnificent I think we would start with that our team so this is a toasted Balthasar baguette what kind of jam do you want strawberry and wild blueberries I will choose blueberries me too that is a jar I can take the lid off I think we shouldn't make this every morning i think it's fun it has it all it's airy it's chewy it's crunchy it's crispy good where do we go now? I think we should remove the stones from the path where he distributes the buns, okay, okay, the planes go to SHM to B there is something there that we can't see of all the cakes it's longer at the end of my list there's a stone KC it's a nightclub but I mean, let's keep moving there's no room for that Oh, multiple types of transferred just like I tried because it's become pure unadulterated stone it's a little boring I really need something this one definitely seems to have some kind of whole wheat in it also smells a bit of brown sugar I'm getting so full we should try the brioche attack on this guy which is the same as this guy so these are brioche buns it's not just octet of brioche because it has a little tent which means head and said: I would like a little bit like a little mango on top, kind of cottony but also very moist.

Baby, I'm really

trying

to get through this so I can get to I'm saving the best for last order, okay, I say let's get our butter back and make this guy real quick. I have to do it? I guess what kind of the point the point is that I'm getting so doughy it makes great toast so this to me is like a monkey bread style cake made with Tonto because it's such a flaky filling that these little things are different I guess that this is more of a pre-ocean, it's obviously a laminate because it has that layer clearly visible, flaking oh wow, I'm going to take this, do it, it's sweet, but if you're in the mood for something sweet, it's delicious fun, this is a very slightly flaky option, that's good, it's actually fantastic, so buttery, well, it spreads.

I think we should have an adult in the interlude read my mind. The texture of that looks fan, yes, it looks delicious, that's delicious, go for the seeds, yes. I've been doing it for real and I don't like it. good inside it's not sweet mmm that's good with a little hot chocolate with a little cognac it's a donut good look at that like Lay's application that's good oh but you know what this move is these are not sweetened and then what do you know that you have to leave it is a little love that's your job actually I think it's better than coffee but this scholarship well, it's still very good now I'll have a lot I'll say one thing two thin strips that's what you want there that way yeah have a bite here, have chocolate, have a bite here, have the chocolate, a bite here, have twice as much, you control your own destiny, I'm not even on top, that's really good, really good, we're in the home stretch we're literally two bytes away I love

everything

makes it fun it's almost true good okay apple pie father is the king of all desserts oh my god just like and there are so many of you those apples are amazing super delicious good -balanced not too sweet like

everything

I wanted Art by Applebee I can't believe we did it we're going to clean this all up good we're back with our top three

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items at Balthazar we're basically there we're at the door I'm proud of us I'm proud to walk up to thank you we spent some time behind the scenes yes you have our picks so the first category is the Grail this is who we are I keep thinking right now, hands down, our favorite breakfast, what is it?

Holy anguish, such a great breakfast, English, it's everything you could want, it has so many flavors and textures, you can get the eggs however you want, those tomatoes that we love to buy alone, you get it. them on the plate you get the Irby mushrooms you get the beans why would you choose anything else? The second category is next time. This is the second time you are there. You have tried full English. What could it be for? This is x Florentine, we loved it because it has a lot of richness thanks to the béchamel, you get two beautiful poached eggs and then all these creams to make it feel festive and rich, but also kind of nutritious at the same time, and then that little piece of artichoke heart artichoke that sits at the end like something extremely special and like I've never made this for you and it's so good, I think it's okay, that's a dish that if you won that dish, you would vow, yeah, I would order it again in a heartbeat the third category this is the hidden gem this is the dark horse this is the menu item that only the regulars would know about and this is like both when you said it you said, yes, this is the Tartine with bread and jam that I think which visually it's like most people look at me like I'm toast, but it's a very well made baguette and has such a pure flavor with just good quality butter and jam.

It's so delicious that I think it's really emblematic of what it is. Super simple great ingredients, completely delicious when you put them all together and also very indicative of what alphas are unlike I want to announce a special fourth category that I had to include, yes, it says it was an incredibly delicious part. this morning, which was oyster sausage breakfast, so this is like when you come with a group order for breakfast at the table. Lister's and pancakes exist in the same family, right? You order them at breakfast for the table. Claire, I feel like you.

She was the only person who deserved to be in this episode and who felt good about being in this episode, so thank you for joining me. Thanks for inviting me. This is the greatest invitation I will ever have in my life. Yes, thank you very much. thanks for watching thanks to Balthazar for serving us and letting us sleep they are very busy with breakfast service I'm Alex Delaney that's Claire Savitz Bone Appetit we're going home for a big nap