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THE NEVER ENDING TOP DISHES OF NYC

Mar 14, 2024
oh, could you just do that? Make sparkling water or game-changing water. Right there, a little bit of water in the wine. Yes, you know why I drink all day. Here I have a drink with you, I drink with her, so I want. walk, you know, the same way I came out, they told me they hooked me up you guys, throw me water, yeah, here's what everyone's been waiting for, the best endless

dishes

in my hometown, New York, in no order at all particular, first we have eggs. second nigiri and third bait clams, what more do I have to say?
the never ending top dishes of nyc
We go from France to Japan to South Ozone Park Queens, insurance first, friendship, this Tribeca Bastion from nouvelle Bistro Cuisine makes the best scrambled eggs, excuse me bro, I can't even say that. word, it's scrambled eggs with snails, just eat it, that's good, my husband's brother just had a baby, he was this big and in a month I know, it's in a second, you can't stop it, it's like watering, right? what is the Tamagotchi? remember yes, come on, let's have a Tamagotchi right now oh, what a perfect time, thank you all, my Lord, you are doing the Lord's work right now.
the never ending top dishes of nyc

More Interesting Facts About,

the never ending top dishes of nyc...

Some butters from Cloudgate Creamery in Vermont. The bread comes from our bakery three blocks away every day, twice a day. Well, I'm sorry man, but I'm out of patience and I have to be honest, this is the next level Bush for lunch ever. These are our briad eggs, uh, they're soft scrambled eggs. We have two Vermont organic farms. eggs here with kerrygold butter and heavy cream from Battenkill Farm, we have some fresh snails from Conic and Cargo from the North Fork and a green parsley butter called Persian. They are an extremely luxurious product. The price was exorbitant, but they are harvested by hand. they stay fresh it will go right in the foreign middle this literally happened right here this is one of my favorite things on earth and the snails are local you can't find local snails except this kind well from Peconic yeah the The company is called Platonica, isn't it?
the never ending top dishes of nyc
There is a big farm there exactly where the snails just live happily in the garden. Yes, the biggest one snuck around all day. That's all. They feed them small basil leaves. They get happy. The snail's life is beautiful and it's headed straight for me just keep going keep doing what you're doing amazing now to get the best bite of nigiri possible. You may have seen me as shuko before and you will see me there again. Nick Kim really knows how to take care of a man and make him feel special, to be clear, nigiri is sushi rice and fish on top of sushi, you know, sushi, this is a piece of the necklace dug out from the outside of the necklace, slightly played with a piece of Japanese hardwood, yes, I enjoyed it amazingly, yes, what's going on?
the never ending top dishes of nyc
Keep it up though this album is like saying goodbye to it yeah oh my god thank you like last night you could take me to bed but if you try me I'll put that ass in bed when this whole album you're a legend bro. This is beautiful, mmm, I have to prepare it, not bad, very nice, so this is just for the album. We could also get into the whiskey when you're done with that or we could do a double fist jump out the window like you have wings on your physical features that turn into dogs and cheese the cold working in this glass is actually crazy, yeah, Sure, it makes me feel like a man, you know, drinking that is like you're right, like you got that bottle, yeah, man, that's that fin, that's right, that's that. fat under the fin, right Chef, this is actually the comma like color, you can see the fin here on both sides, ah, that's the collar, yeah, so when you make the collar, that's the prize, oh Yes, this is what makes me happy.
Right here, look at this, look at how it shines. Foreign is that Japanese wood. Japanese word compressed to resemble charcoal. This is known as the best material to use. Spot. I do not need it. I don't deserve a second. Damn, I heard about it, oh my god, it looks like a piece of pork neck, like a skirt steak, thanks. I wanted our fingertips to touch. Jump off stairs as Edge. The ability to hold yourself together emotionally during this tasting is not possible, oh my goodness. I'm falling apart right now inside to show respect, call me Chef, they stand on the left now is the best phenomenal man, this is the best way to spend the day or at least a lifetime and now for my final act, I'm taking to South Ozone Park Queens honey, right here on Lefferts Boulevard Don Pepe I ate here with Tony Hook once before we came for the clams and that's it a little bit of conversation some handshakes some hugs C'est La Vie we were Grace with the honor of sitting with owner Mike DeLuca senior everything is fresh clams every day people don't do that at the other restaurants we open two or three bushels every day bushels come in bags now I'm so happy you know that you have things, yes, Michael made them, oh, thank you, probably just because I knew you would come, oh my God, look at this, oh, oh my Lord, you see that where it is collected, yes, it is very important, it is like a player of baseball, there are some baseball players that hit big home runs, but then there is that player that you need on the field no matter what and they love him in the locker room, those are the big clams, that's what Queens tastes like right here, flavor that comes out of that kitchen, unreal.
I know we had movie stars I've had active basketball players I had Muhammad Ali I had all the different stars, you name it, they come in once they get off that plane from Kennedy, they stop here first and then they come back at the best time , look at this beautiful thing that is actually beautiful it is really beautiful maybe eggplant Brother, you have improved yourself badly, how do you continue to improve? Yes, think about this place. You can order that full menu. Yes, every single thing is amazing. That's really the secret to the whole business. Keep it. consistently using the same quality everything fresh that's important he and I are here six days a week he started as a busboy.
I saw the dishwasher, so that's the secret of course, the guy who does it, so he's being nice because we're up front. of the camera, come on, right, I don't know what happens training them all day, okay, you have to give them credit, sometimes you break them down, you rebuild them, yeah.

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