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

Trying Everything on the Menu at an Iconic NYC Restaurant (Ft Claire Saffitz) | Bon Appétit
yo Alex Elena here we're in Soho on the corner of spring and Crosby at one of my favorite rooms in New York Balthasar what of New York's most

iconic

restaurant

s classic French brasserie Balthazar's open all day but this morning we're here for my favorite male Balthazar breakfast I'm here to eat

everything

on the

menu

I'm talking eggs I'm talking with our teens I'm talking maybe some breakfast - oysters but I'm not doing this alone I brought a friend you know
trying everything on the menu at an iconic nyc restaurant ft claire saffitz bon app tit
who she is my friend YouTube sensation

Claire

's happens

Claire

oh my god this is my dream you have your bowl of cafe au lait yeah bull that before we get going Cheers you can have a few things I would get up at early in the morning for but breakfast if all those are is truly one of them yes this is an institution like anything in New York

restaurant

s totally bizarre

iconic

everything

from the decor to the service to like all the super classic French anyway them you get to drink coffee out
of a bowl my favorite thing in the world I love it so much thank you I'm thinking you've seen the show before maybe once yeah sometimes you know how it works yeah I came hungry we order one of

everything

in the

menu

we take one perfect bite of each thing okay we get to decide how we want and then the end we figure out what the best things in the

menu

okay no really only one bite for everyone else that's been on the show yes one bite except for Brad who like broke the rules a million
times I feel like we should just do one bite where should we start there's like a lot of egg stuff going on we got a full English breakfast tea boy stur you start a little lighter okay so anyone's startup talked to oatmeal maybe granola yeah and grape philippi the grapefruit yeah okay I love grapefruit let's start with steel cut oats okay I tend to put her raisins in savory okay I'm into the bananas I'd really like for banana if you don't yeah with warm the raisins are
warm hmm you got I got the reason yeah mmm delightful I would eat that whole ball would evolve oh but oh we can we can I love a granola plate what's not to like strawberry cantaloupe grapes I know this pineapple now they're gonna love it looks like I'm gonna go with dried cherries in the granola all right so composure by one dried cherry allopurinol off a piece of fruit and some yogurt you probably need me to explain every single bit balanced and all delicious nice I think a fruit
thing is hard in winter they did a good job we're not in very season no but you know what season we are in grapefruit it is the most luxurious thing in the world to me to have already segmented grapefruit yes not to have to like savagely just like yeah that's perfect we got three

menu

items down all right we're moving how many what was the final count what over 40 we're talking about breakfast well I guess more brunch drinks but I always have to like I never want alcohol in the
morning it's like I have to drink a bowl coffee at all a reasonable amount of alcohol I want a ridiculous amount of coffee yes I think next we have big dishes it's great eggs are my preferred food in the morning in the morning yes I am right there with you I've never been so overwhelmed and excited and my life yeah I am also excited that I think I get to use my knowledge of like classic French egg dishes so I'm not going to tell you what any of this thing okay is this not a bowl
of long tail a bowl of mommy we actually don't it's like a like a cup made of puff pastry that's filled that looks exactly like that's what it is but if that would have called they just call it scrambled eggs and fluffy okay where should we start if we're going simplest I feel like that's where we start a phone call code this is so good the next time I'm here I'm ordering that and saw that we're not gonna eat more of it I know let's do rambled I cut off a
street okay Fulham on mushrooms asparagus Birds up top

everything

is just like so precise exactly what I want to eat all the time and like the buttery puff pastry plus the cheese and the eggs plus the vegetables plus the herbs and I do breakfast but I'm now going to over here don't worry the crew everyone gets to eat on this is not being like thrown out over there at the end be like opening up my purse I know we were maybe like talking for the sake of show right right we should order a
drink Bloody Mary boy stur Mary mimosa Bellini here Rosie I'm gonna do a cure Jose all right you're gonna do with Melissa yeah it's not anything a normally order I'm excited to eat it I want to point out that the salmon would be Russ & Daughters approved in terms of this light thing oh this is so nice it read the New York Times through it oh yeah that's thinly sliced alright get into it your classic French I'm gonna like the yolk filling out that is a very well
poached egg that is a perfectly poached egg okay that makes me feel like I should be ordering more eggs benedict at breakfast it is delicious Oh oh thank you Cheers this is also like this this is the second course yeah way more I think maybe we do back-to-back - I didn't even see that one over there what do we got here I'm ready choice they're kidding we have entirely the same thing with him hmm I love the Amazon I think I'm afraid of Santa go hmm it's so good I got to the
next okay let's do it I know that our McCotter toast gets a bad rap I don't want to eat avocados I don't care and I'm interested in this sort of lay made Oh pepper situation tomato concassé I think I'm just saying I don't know yeah oh so satisfying those sweet little acidic super tasty that's nice poached eggs big green 14:20 so it looks like it's boiled but the egg is obviously still it has got the wobble but it is a little more cooked because you're right
trying everything on the menu at an iconic nyc restaurant ft claire saffitz bon app tit
although this one so it might be topped with I'm gonna go with like a bechamel oh you think yeah and then what do we have here what are these that's what I was just

trying

to figure out I want they turn out like sliced cross yeah then porridge oh I love that already took one of the most underrated vegetables in the world when I was a kid my mom used to make steamed artichokes and serve them with butter and we would fight over the heart it's so delicious I'm gonna cut get a little
bit of that a little bit of its finish I like some greens for breakfast and meet you that's the part that's like makes you feel feel really good plus it's delicious and then you get to eat special Mel with it too and then you're like who doesn't love a quiche oh this time I'm gonna eat it with you salad also makes me feel like I've made enough Keith should all be eating more cute very good we're gonna do onlet's together we're onto the omelets yeah I love
an omelet I'm going to send our cut again is it she need Center without the richness from the yolk it's hard to get them to not have kind of like a bounciness oh thank you let's play that went down before you alright do a cross-section okay very good I mean I prefer this guy yeah yeah I think egg white almost get kind of a bad rap and I think mostly it's dessert but this is extremely delicious okay okay so this just begs whatever way you want it with some potatoes and some toast
this is like American fabric this is American style yeah even at breakfast one thing that's great about Balthasar is like the din of the room it's like not something I'm we're saying writer that aren't the shout I can hear you oh no but there's like a nice lively atmosphere I am obsessed with

restaurant

lighting and this is perfect like it's right it's not too bright and then you have these Mondrian s lighting on the pillars it's very romantic it's very
pristine it's off yeah who's gonna break the egg you are okay I kinda want to try it okay ready oh my god and then it's like the liftoff liftoff getting scooped I'm facing at the clip you can see yeah look alright that was pretty good actually thank you oh yeah what was it like

Claire

we just ran for all the egg dishes that was like ten days of the egg dishes what was your favorite oh it was very into the Florentine I made the artichoke hearts that really like okay I'm right
there with you Florentine but also you just wouldn't expect salmon to be that perfectly sliced at a French

restaurant

I was impressed with it how you feeling okay good turn on the carb let's get the cards done okay did you get a reef yeah I got a I got a refill it's so much milk like volume-wise that's a lot of milk I already drink a whole one okay we've got waffles french toast crates I think we start here I'm guessing it's a brioche Oh pan perdu be still annoying I
know oh my god it's so way super low Wow no bacon cleany I really live a long game here I don't even think we're halfway through mm-hmm let's move on to your you're not allowed to lose it you can't lose it okay I'll get a second win okay here's one that Wow and then we have strawberries blueberries blackberries very coolly I like that more than I want to I actually like that oh so this grape looks a little darker maybe than most grapes it's a buckwheat crepe
do you know what they call it that they crave pleasingly a galette so what we call a galette @ba would be confusing to the perfect yeah yeah I think emigres are in the middle yeah well that makes it a goal that complex ham and cheese we're good all right we're gonna do sandwiches then let's bring him out all right okay

Claire

we have some bread in front of us what do you wanna leave it let's start by a sure thing we graduated you know we're not fit that was appropriate for
her for some added health benefit yeah so we said we were also gonna do the sides looking back at the

menu

we've already eaten most of the size in tandem with other dishes right this is the only one we have it okay should we start there I think we should start with it okay a lovely sort of that's quite good perfect amount so they're cooked there's a lot of flavor happening savory delicious yes rich if all strong cosine we rolled tomatoes like that I would be warm so plain bagel
we've got some cured salmon we've got some watercress the French call this in a big ol complex do you agree the owners should I yeah go for it I think you can learn a lot about someone watching how they build a bit off technique what is an interesting technique and then drink the green juice okay that's a lot of onions Wow excellent job all right doctor all right there's only one way to eat this pick it up in the body I take about you two my god is there a better food in the
whole world than a bagel with cream cheese and the work that makes me so proud of my people but like we came up with this that is a big yeah so good mmm the French version of a big ol of cookies some people are ready and cucumber yeah salmon little dressed dressed greens I'm also appreciated of green juice that is really super Kate feel like that's a competitor for me right okay next up first of all I love a brothel circuit on on-site alone what are the indicators of a good croissant I
trying everything on the menu at an iconic nyc restaurant ft claire saffitz bon app tit
think you want to see like visible separation of layers and deep deep brown and it should be an audible experience yes do you want that sure so you want this kind of flake äj-- that's what we're looking at right yep fire by it me buy anything I'm gonna beautify it wow it really is so good yeah all right

Claire

we finish with our sandwiches when I think of Balthazar the thing that I come here to eat the most uh-huh is a selection from the raw bar so we're gonna do some breakfast
whispers breakfast oysters they're on the

menu

never heard of it let's get some oysters okay the traditional breakfast Easter course with with the traditional breakfast glass of bubbly so we have Island Creek here Fanny Bay and then widows and these are beautiful oyster it's like no cloudiness no sign of shell where do we start let's just shoot up all right okay incredibly clean briny flavor yes super cold like you know murkiness i'm like not bad about having that we sort of
know you want to go lemon on this I think this to me is like the Platonic ideal of an oyster a little bit of acidity and then a little finish that's sweet like so good rain that is incredibly creamy yeah I really love that that's not your Smith movie not my favorite oyster I'm gonna go with these guys fanni being the wins the winners the old MC yeah what he eat oysters are breakfast again right but not right now we have a lot yeah hungry are you know oh good because we're at a
French

restaurant

eating a full English breakfast oh it have like their Kirby mushrooms breakfast beans two types of meat bacon sausage those tomatoes are back and then underneath fried bread and up top we kind of checked off a lot of the different ways to cook an egg box yes we have not had a sunny-side up fridaya situation about egg waffle that's perfection actually no I'm gonna try and get

everything

in one bite all right so build up the beans tomato all man I'm butchering this
all right full English single bite that's not even that big of a bite for you it's not hmm it's like I messed up how good that there's not a lot of like wildly umami forward the sausage is very well seasoned lots of herbs going on in there yeah the tomato a little bit of acid the bread fat that makes me really happy I just think on this one it's like it's all the above it's like you get like we do 90% of the British

menu

on this place alright but we have more but wait
wait this is what haven't looked like I just want for y'all to know that it was offered to have an explainer and a walkthrough of what

everything

was

Claire

swiftly decline nope don't need it she says I don't need it this is my life cheers we're having a hotdog we're having hot chocolate although yours is an adult hot chocolate there might be a little bit of cognac in here version oh yeah Oh fine on camera peer pressure I don't like that it's not for me all right
where'd the hell do we start magnificent I think we'd start with that our team so this is a Balthasar baguette toasted what kind of jam you want strawberry and wild blueberry I'll go for blueberry me too that is a jar that I can get the lid off I think we shouldn't do this every morning I think it's fun it has

everything

it's Airy it's chewy it's crispy it's crunchy all right where are we going next I think we should get the stones out of the way he's give
the scones out okay okay planes gonna SHM a B there's something in there we can't see of all the pastries it's longer at the bottom of my list there is a KC stone it's a disco but I'm like let's keep it moving there's no room for that Oh multiple types of tranferred just like I tried for it's gone pure unadulterated stone is kind of boring I really need something this one definitely appears to have some kind of whole wheat also smells a little brown sugar I'm
getting so full we should try the brioche attack this guy which is the same as this guy so these are brioche buns it's not just brioche octet because it has a little tent meaning head and said I'd like a little like a little handle on the top so like cottony but also like a lot of moisture Nene I'm really

trying

to plow through these so I can get to the I'm saving the best for last order all right I say we get our butter back and we do this guy real quick do I have to I guess
what kind of the whole point the whole point is I'm getting so full pasty phasic make excellent toast so this to me is like a monkey bread style pastry that's made with like Tonto cuz it's so flaky fill occasion these little a different goes I'm guessing this is more of a pre ocean this is obviously a laminated cuz it has that for sure clear visible layer flakiness oh wow I'm taking this do it it's sweet but if you're like craving something sweet that is a delicious
fun this is a very light flaky that's nice that's actually fantastic so buttery alright rolls out I think we should have an adult on interlude read my mind the texture of that looks fan yeah looks delicious that's lovely go for the pepitas yeah I've been doing it really and not like good interior it's not sweet mmm that is good with a little bit hot chocolate with a little bit of cognac one donut left well look at that like Lay's application that's nice oh but you
know what this is the move these are not sweetened and so I what you know you gotta give it up it's a little bit of love that is your job I'm actually think it's better than coffee but this scholarship well that's still very good all right now I'll have a lot I will say one thing two thin strips that's what you want there there that way if you have a bite here get chocolate have a bite here get chocolate a bite here get twice you control your own destiny I don't even
up that's a really good one really good we're in the homestretch we are literally two bytes away I love it all makes it fun it's almost true good all right the apple tart the father is the king of all desserts oh my god just like and it's a lot of you those apples are awesome super delicious well-balanced not too sweet like

everything

I wanted Applebee's art I can't believe we did it we're gonna clear these all out okay we're come back with our top three

menu

items at Balthazar we're basically there we're on the doorstep I'm proud of us I'm proud to reach out for thank you we hang out a little bit behind the scenes yes you have our picks so the first category is the Grail this is the one this is the thing that we are still thinking about right now hands down our favorite what is it holy anguish breakfast so cool English it's

everything

you could want it's like so many flavors and textures you can get the eggs any way you want
them those tomatoes that we love to buy themselves you get them on the plate you get the Irby mushrooms you get the beans why would you go for anything else second category is the next time around this is the second time you're in you've had the full English what's it gonna be I think for this one is x Florentine we loved it because you have a lot of richness from the bechamel you getting two beautifully poached eggs and then all these creams so it feels party and rich but also kind
of nourishing at the same time and then that little piece of artichoke artichoke heart that like sits it over the end something extremely special and like I would never make this for yourself and it's so well I think okay that's a dish that if you won that dish like come to vows yeah I would order that 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 regular would know and this is like we both kind of when you said
it you were like yeah this is the Tartine with bread and jam which I think visually sort of like most people would looking at me like it's toast but it is such a well-made baguette and there's such like purity of flavor with just butter and good quality Jam it's so delicious I think it's really emblematic of like what is super simple great ingredients just like completely delicious when you put it all together and also very indicative of what alphas are as opposed to I want to
announce a special fourth category that I've had to include yeah he says it was such an improbably delicious part of this morning which was breakfast oyster breakfast sausage so this is like the thing when you're coming with a group order for the table breakfast Lister's and pancakes exist in the same family right you order them at breakfast for the table

Claire

I feel like you were the only person that deserved to be on this episode that felt right to be on this episode so thank you
for joining me I thank you for having me this is the greatest beckwith invitation I'll ever have in my life yes thank you so much thanks for watching thanks to Balthazar for serving us and letting us crash they're very busy breakfast service I'm Alex Delaney that's

Claire

savitz bone Appetit we're gonna go home a nap big nap