One thing i like about these videos is that there is no host trying to talk to the restaurant owners/workers, best to just go in and let them showcase what they have
I worked with these guys at Gramercy. So happy to see them doing their own thing and being so successful. P.S. Joe might be the nicest person I've ever met.
@@joelaroidI live in middle village. Thankful I watched this. I definitely need to come to the restaurant and try the food. The steak & burger looks soooooooo fire.
@@peterbrown954 pretty sure they are buying their beef from a local, small farm that has been practicing sustainable and humane ranching for years now. With that said, I’d imagine this burger is very pricey. This is good IMO, we should relish and appreciate meat more than we do. A better balance of red meat to other food groups has been proven time and again to be more healthy for people.
I'm 74 years old, and my 'bucket list' was getting rather lean. I'm glad to say that I've just added 2 items. Number 1, visit Rolos, and while I'm in the area, #2 get something that I've not had since 1968, some authentic New York pizza. Cheers all.
Please watch DOMINION. These are dismembered body parts of totally innocent victims who were terrorized and tortured in ways that are UNBEARABLE TO WATCH... do you have any idea how much THEY WEPT AND BLED? the "LOVE"? Can those who deal with dismembered body parts of tortured animals really be filled with LOVE? Were the NAZIS filled with love? They were just conditioned to NOT CARE ABOUT CERTAIN PEOPLE just as WE are conditioned NOT TO CARE ABOUT THE SUFFERING OF CERTAIN ANIMALS (THOUGH THEIR SUFFERING IS JUST THE SAME AS OURS IF WE WERE IN THEIR POSITION)
@@CormacHolland what if you knew that the butcher was chopping up dogs or cats dismembered body parts? Would you still watch with so much PLEASURE? Watch DOMINION.... pigs, cows and chickens are actually even smarter and more sentient than dogs and cats - especially pigs are one of the most intelligent animals on earth. We are just programmed not to care about certain animals designated to be "Food" - for TOTALLY ARBITRARILY and we treat most animals worse than even people in the MIDDLE AGES did - 95% of all animals you stuf your face with come from factory farms - BILLIONS OF PEOPLE EATING ANIMALS - it's IMPOSSIBLE to raise them humanely
One of the few Eater shows where I'm genuinely stumped as to what I'd order, everything is made with so much love and dedication without BS or extra fluff. Felicitations!
I love to see hard work and dedication to craft. Not only are they providing a great dining experience to their customers, but they are living lives worth living. Good for them and good for Eater for highlighting their work.
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
I watch a lot of videos on this channel of restaurants and establishments showcasing their culinary art and there hasn't been a single place that's resonated with me as much as this one. They're all about what I love when it comes to food and I'd looooove to actually eat there 1 day
Not gonna lie, I like food that tastes good. Not gonna lie, I’ve had good burgers before. Not gonna lie, I like to turn on the heater when it’s really cold. Not gonna lie, I think The Godfather is a good movie. Not gonna lie, when I drive, I try to not crash into other cars. Not gonna lie, I know how to use chopsticks.
Great video Sirs. At 4:45, about the steel grill? You are using the wrong material, hence the problems. There are cast iron fire grates that are designed to take heat, and will not deform like your current grill. Kind regards, and greetings from Africa.
Wood-fire cooking and driven restaurants are just incredible to watch, very inspiring! Burgers, lasagna and that polenta bread, just mouthwatering! Thanks for another great piece @eater! 👌🏼🔥
watch DOMINION -- "BEST IN CLASS"? IS IT REALLY THE BEST WE CAN DO as humans? stuff our faces with dismemebered body parts of innocent babies forced into existence in terrifying conditions, mutilated and kept in extreme confinement and fattened just for unwatchable MASSACRE? THAT'S WHAT HUMAN BEINGS ARE SUPPOSED TO DO?
Living in NYC and running one of the finest wine stores Upper East side on Madison Ave for 14 years back in the early 80's -90's,gave me the opportunity to dine at all the top restaurants often...Most of them are all out of business now,but glad to see there are still some great ones like Rolo's...I left NY in 1998 and really miss the food...He mentioned Peter Lugers,i ate there two times a month for many years...The one in Greenpoint,Brooklyn..I will make a special trip later in the year to dine at Rolo's.
Im from Bensonhurst Brooklyn born and raised and rolos is unreal ive been twice its absolutely worth the drive on the BQE also the way he ground the sufrite i think thats a great idea i might try that next Sunday when I make a sauce
After watching this nicely-produced video last year, I absolutely had to check out Rolo’s. Finally got a table yesterday when I was in NYC for the weekend. Ordered the Double Cheeseburger with the bacon addition and the Polenta bread. It was an all-time great burger, now one of top five burgers in my life. If you’re planning to visit, be sure to get a reservation at or a little after opening for lunch and dinner because they run out of burgers.
a good friend of mine works the bar at Rolo's. such a fantastic restaurant! was there the opening week. the polenta bread truly is incredible and everything coming out of that oven is phenomenal. Def need to get that burger again soon
Why, he just said they purchase huge chunks of meat and then have to make it into a product that they can sell . Ppeople have to want it to buy it, so they have to make it good. That's just how that works haha
Cooking over wood, even outside of smoking, just brings so much more to the table when it comes to flavor and presentation. Props to the chefs and the cinematographer. That was sexy af.
Even with very high plate prices, I don't know how people make money running restaurants like this. I genuinely hope they do though. The skilled labor that has to be paid for, the wood (quality wood ain't cheap,) not to mention the meat, all of that is super expensive, plus cost fluctuations for all of the above. It's a hard road to take, but it's also inspiring.
Yeah. I worked at a place where we butchered whole animal beef & pork everyday or every other day as they are here. We were very busy and one of the most popular places in the city. It wasn't sustainable.
This is one of the best food docs I think I have seen this year so far. Just fascinating..... I am not sure about the lasagne being blackened though, but I do think the lasagne verdi is a good touch, I use alternated green and regular sheets....... Personally I'd use some mozzarella between the layers too....... Poor Paula she looked knackered !!
9:48 I really hate sauce where the meat is separated like that into tiny pieces. For me ground beef must be (small) lumps instead of a fine paste in sauce.
Dude I do the mirepoix the same way (not in a grinder but a very very fine mince), basically a purée, and I always get strange looks for not doing it traditionally. the sofrito comes out amazing (and versatile) this way.
I wish I would have become a top of the line chef sometimes. The passion they have for their craft is amazing. I feel like they don't even work, they just get to go do what they love daily.
Rolos is an amazing amazing amazing restaurant. I have a friend whose a chef there and they are true true chefs in their craft. I had the burger and it is even better than you think.
Rolo's in Queens has rightfully earned its reputation for serving the best burger in NYC. Through their commitment to high-quality, locally-sourced ingredients, expert preparation, and a welcoming dining environment, they offer a burger experience that stands out in a city known for its culinary excellence.
I LOVE the obsessiveness. I only see this in Americans (I'm a Brit) I wish we had more people that live a breathe the search for perfection over here (yes I know there are some but I've met so many in NYC and Portland)
413 lb hanging wgt half beef is closer to 1300 on the hoof. Also, he says it's grass fed, but based on 1) the live weight, 2) the amount of fat cover and 3) the pure white color of the fat it is very likely the beef is "grass fed and 90 day grain finish" or even 100% grain fed.
One thing i like about these videos is that there is no host trying to talk to the restaurant owners/workers, best to just go in and let them showcase what they have
literally. there are so many channels where the host is visibly fighting to be the centre of attention
@@imamoronand9199And your point was ..?
@@chairlesnicol672 cant u read?
Yes, I can read , but refuse to adjust to your pointless comments any further, good bye!@@raptorhacker599
I worked with these guys at Gramercy. So happy to see them doing their own thing and being so successful. P.S. Joe might be the nicest person I've ever met.
That’s very sweet of you to say
He looks like he loves what he does
The f is a gramercy? They were my basketball rivals in highschool a world away
@@joelaroidI live in middle village. Thankful I watched this. I definitely need to come to the restaurant and try the food. The steak & burger looks soooooooo fire.
@@joelaroidgreat stuff Joe!
Eater never disappoints. We hope these kinds of businesses continue to thrive. They deserve it a lot.
Me too. Hope they cope with the introduction of CBDCs and carbon taxes placed on livestock.
@@peterbrown954 pretty sure they are buying their beef from a local, small farm that has been practicing sustainable and humane ranching for years now. With that said, I’d imagine this burger is very pricey. This is good IMO, we should relish and appreciate meat more than we do. A better balance of red meat to other food groups has been proven time and again to be more healthy for people.
⬆️ 🤖 comment
@@wf2197 our rulers don’t differentiate between cows raised intensively and those raised holistically. For them, cows = methane = bad for the planet.
@@peterbrown954 Right, making expansive food more expansive.
I'm 74 years old, and my 'bucket list' was getting rather lean. I'm glad to say that I've just added 2 items. Number 1, visit Rolos, and while I'm in the area, #2 get something that I've not had since 1968, some authentic New York pizza. Cheers all.
great idea!
Cheers, brother! Sounds delicious!
cheers friend 🎉
the love and commitment these professionals give to create then serve the very best food literally brings tears to my eyes
Please watch DOMINION. These are dismembered body parts of totally innocent victims who were terrorized and tortured in ways that are UNBEARABLE TO WATCH... do you have any idea how much THEY WEPT AND BLED? the "LOVE"? Can those who deal with dismembered body parts of tortured animals really be filled with LOVE? Were the NAZIS filled with love? They were just conditioned to NOT CARE ABOUT CERTAIN PEOPLE just as WE are conditioned NOT TO CARE ABOUT THE SUFFERING OF CERTAIN ANIMALS (THOUGH THEIR SUFFERING IS JUST THE SAME AS OURS IF WE WERE IN THEIR POSITION)
Yeah, and they rip you off for something that is marginally better than something a fraction of the cost
@Karl with a K That's not how it works.
@@karlwithak.Yeag i had kobe beef burger in san francisco that cost me $40. Yep probably a knock off just like what you had.
They do it for $$$ big $$$ ... rip off... mental salad.
I just love the way that these blokes take what i would call work, yet they turn it into art. It's just from the heart. Fantastic to see.
God that butcher is amazing you can really feel the dedication
Seriously, I could watch him work and talk all day. He’s got that radiating passion.
@@CormacHolland what if you knew that the butcher was chopping up dogs or cats dismembered body parts? Would you still watch with so much PLEASURE? Watch DOMINION.... pigs, cows and chickens are actually even smarter and more sentient than dogs and cats - especially pigs are one of the most intelligent animals on earth. We are just programmed not to care about certain animals designated to be "Food" - for TOTALLY ARBITRARILY and we treat most animals worse than even people in the MIDDLE AGES did - 95% of all animals you stuf your face with come from factory farms - BILLIONS OF PEOPLE EATING ANIMALS - it's IMPOSSIBLE to raise them humanely
I have such an appreciation for these guys now. Incredible.
Seriously, he could carry his own show - great job!
I love how he says "A polite steak for thoughtful people"
These dudes are pros in the kitchen. Rolos should be on everyone’s list of restaurants to try in NYC. Shout out to Howard and Rafiq!
One of the few Eater shows where I'm genuinely stumped as to what I'd order, everything is made with so much love and dedication without BS or extra fluff. Felicitations!
I love to see hard work and dedication to craft. Not only are they providing a great dining experience to their customers, but they are living lives worth living. Good for them and good for Eater for highlighting their work.
I'm a chef and this kind of gig gives me a woody. It's beautiful, big food and I suspect service is a ballet of violence. Gorgeous!
Agreed, love this series and this channel!! If you love restaurant insight, we're a similar mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts. Come say hi :) All the best!
I watch a lot of videos on this channel of restaurants and establishments showcasing their culinary art and there hasn't been a single place that's resonated with me as much as this one. They're all about what I love when it comes to food and I'd looooove to actually eat there 1 day
The passion and hardwork easily gets a thumbs up! Food looks incredible!
Not gonna lie, those lasagne look amazing.
So glad to see Béchamel in here !
Not gonna lie, I like food that tastes good.
Not gonna lie, I’ve had good burgers before.
Not gonna lie, I like to turn on the heater when it’s really cold.
Not gonna lie, I think The Godfather is a good movie.
Not gonna lie, when I drive, I try to not crash into other cars.
Not gonna lie, I know how to use chopsticks.
Right? I make mine with a parmesan bechamel and it’s so much better than ricotta.
This is a more northern Italian style. My old landlady used to make lasagna just like this and she was from Parma.
Some of my favorite content on RUclips! Love the infectious passion for food in these videos
Love the multipurpose use of the meat grinder. Simple yet genius!
I went with my wife the same day after watching this video. Wow. The food is amazing. Gotta love NY.
That's how you do it!
Love the idea of using the grinder for the sofrito!
My wife and I were blessed to visit New York in Jan 2019, I wish we’d known about this place!!
Wow just two months before covid.... Or maybe I'm forgetting my years
It wasn’t open yet!
@@theyuragoon3226 14 months*
Great video Sirs. At 4:45, about the steel grill? You are using the wrong material, hence the problems. There are cast iron fire grates that are designed to take heat, and will not deform like your current grill. Kind regards, and greetings from Africa.
The sous chef is a bods and so eloquent. When he said “inadequate particle definition” my mind was blown!
These people are amazing. It shows in the food. Kudos to this team
It all looks amazing, the wood fired lasagne is the most unique item for me. Definitely my type of restaurant.
Love " we have to turn all of This" True you must sell, sell. Rib eye my fav cut.
Continued success guys
This is food wizardry. This is what happens when some of the best and brightest turn their full attention to food. Incredible!
I love these videos showing how different restaurants run! ☺️ I was excited to see this come up in my subscriptions.
You had me at..."I find that a food processor gives an inadequately even particle definition for the...."
🤣👍🏻
Wood-fire cooking and driven restaurants are just incredible to watch, very inspiring! Burgers, lasagna and that polenta bread, just mouthwatering! Thanks for another great piece @eater! 👌🏼🔥
I just checked out their menu online, the prices are reasonable too. Not cheap, but not NYC expensive. Great menu too... the Lasagna was $26.
That’s way too expensive dude
@@fahid3342 Oh, I agree... but we're talking NYC here....
Everything at this restaurant is best in class. Just unreal.
😊
That "Lasagna." Couldn't even imagine that unless you showed it to me coming out the wood fire
watch DOMINION -- "BEST IN CLASS"? IS IT REALLY THE BEST WE CAN DO as humans? stuff our faces with dismemebered body parts of innocent babies forced into existence in terrifying conditions, mutilated and kept in extreme confinement and fattened just for unwatchable MASSACRE? THAT'S WHAT HUMAN BEINGS ARE SUPPOSED TO DO?
Living in NYC and running one of the finest wine stores Upper East side on Madison Ave for 14 years back in the early 80's -90's,gave me the opportunity to dine at all the top restaurants often...Most of them are all out of business now,but glad to see there are still some great ones like Rolo's...I left NY in 1998 and really miss the food...He mentioned Peter Lugers,i ate there two times a month for many years...The one in Greenpoint,Brooklyn..I will make a special trip later in the year to dine at Rolo's.
@Karl with a K Really?Did you wake up from your dream already?
Rolo’s opened a few years ago? I think 2021? Lol
@@thh982 I never said i ate at Rolo's,i just said i am glad there are still greats restaurants in NY...
The passion and hardwork easily gets a thumbs up! Food looks incredible!. God that butcher is amazing you can really feel the dedication.
Seriously!!!! I am blown away. Such passion for the product.
You know the chef is great when you love the way they talk about food.
Im from Bensonhurst Brooklyn born and raised and rolos is unreal ive been twice its absolutely worth the drive on the BQE also the way he ground the sufrite i think thats a great idea i might try that next Sunday when I make a sauce
After watching this nicely-produced video last year, I absolutely had to check out Rolo’s. Finally got a table yesterday when I was in NYC for the weekend. Ordered the Double Cheeseburger with the bacon addition and the Polenta bread. It was an all-time great burger, now one of top five burgers in my life. If you’re planning to visit, be sure to get a reservation at or a little after opening for lunch and dinner because they run out of burgers.
What a great video! Amazing job capturing these Chefs doing what they love!
This is the best "food" video I've seen on RUclips, period. Bravo
My son dragged me out to Queens to Rolo's. It was well worth the trip. Had that burger. Fantastic! Wonderful service as well.
Queens is the best borough stop
This is unreal. This video made me finally start a list of restaurants that I need to visit in my lifetime
a good friend of mine works the bar at Rolo's. such a fantastic restaurant! was there the opening week. the polenta bread truly is incredible and everything coming out of that oven is phenomenal. Def need to get that burger again soon
Been to NYC twice, and never knew about this glorious place. Next time I'm there, I'll be definitely visiting
I really appreciate the narration of the sauce Bolognese preparation.
Excellent. I LOVE these type of videos. So interesting and informative, AND, appetite inducing!!!!!
5:08 hearing this makes me appreciate them even more. Never been there but seeing/hearing their genuine approach already made me a fan.
Why, he just said they purchase huge chunks of meat and then have to make it into a product that they can sell . Ppeople have to want it to buy it, so they have to make it good. That's just how that works haha
That final takes are orgasmic!
Wow, each plate served left me truly gobsmacked, and the menu was nothing short of spectacular.
mmmm this video just made this restaurant on top of my list to go to. it amazes me when gems like this that are in the outer boroughs are discovered.
These dudes are so cool and good at their jobs. Love it.
Their dedication to craft is admirable 😊
Cooking over wood, even outside of smoking, just brings so much more to the table when it comes to flavor and presentation. Props to the chefs and the cinematographer. That was sexy af.
Their passion for their craft and this artform that we call "cooking" is UNMEASURABLE
Immeasurable *
can confirm, they run an amazing place and that burger is as good as it looks but the lasagna is even better
Great team making this all happen. I am adding this destination to my bucket list:-)
Even with very high plate prices, I don't know how people make money running restaurants like this. I genuinely hope they do though. The skilled labor that has to be paid for, the wood (quality wood ain't cheap,) not to mention the meat, all of that is super expensive, plus cost fluctuations for all of the above. It's a hard road to take, but it's also inspiring.
Yeah. I worked at a place where we butchered whole animal beef & pork everyday or every other day as they are here. We were very busy and one of the most popular places in the city. It wasn't sustainable.
Looks insane. My mouth was watering by halfway in, nice work ladies and gentlemen.
Those burgers look so damn good. You can tell that it’s juicy and the bacon looks incredible with it.
gotta try the next time I make it to NYC. hope that is soon
I was not expecting this. Phenomenal
This is one of the best food docs I think I have seen this year so far. Just fascinating.....
I am not sure about the lasagne being blackened though, but I do think the lasagne verdi is a good touch, I use alternated green and regular sheets.......
Personally I'd use some mozzarella between the layers too.......
Poor Paula she looked knackered !!
9:48 I really hate sauce where the meat is separated like that into tiny pieces. For me ground beef must be (small) lumps instead of a fine paste in sauce.
All I can is this is PERFECTION. AT IT'S BEST!!!
Dude I do the mirepoix the same way (not in a grinder but a very very fine mince), basically a purée, and I always get strange looks for not doing it traditionally. the sofrito comes out amazing (and versatile) this way.
Wow your sous chef is a real ball of energy!!
I wish I would have become a top of the line chef sometimes. The passion they have for their craft is amazing. I feel like they don't even work, they just get to go do what they love daily.
Imagine how hot it must be tho
Rolos is an amazing amazing amazing restaurant. I have a friend whose a chef there and they are true true chefs in their craft. I had the burger and it is even better than you think.
... amazing,* amazing,* amazing restaurant.
The Roux slices. 😍 (along with many, many other things)
Edit: You can just see in every single touch the dedication.
Fantastic video and thank you to the Rolo’s team for sharing so much. Can’t wait to visit in June.
Rolo's in Queens has rightfully earned its reputation for serving the best burger in NYC. Through their commitment to high-quality, locally-sourced ingredients, expert preparation, and a welcoming dining environment, they offer a burger experience that stands out in a city known for its culinary excellence.
My wife has turned into a vegetarian, so I'm filing for divorce, and these videos give me a reason to live.
Lmao
Haha, I'm not sure if your joking. I don't mean to laugh at your divorce even if it's for such a good reason.
Your wife hand 😂
Jesus
Understood
I LOVE the obsessiveness. I only see this in Americans (I'm a Brit) I wish we had more people that live a breathe the search for perfection over here (yes I know there are some but I've met so many in NYC and Portland)
Well done chefs, that’s a lot of hard work
One of the best meals I had in the city last year. I’m so proud of these guys
Dam that last montage of all the different food was insane! Looks so good!
I learned so many cool techniques from this video.
Good stuff. These guys are like food scientist, engineers if you will. Poor young lady kneading that dough!
Now im starving..... that burger...WOW!! it all looked so good..
I feel like I should be taking notes when big Sous chef speaks. I feel the passion!
This place looks incredible. Holy moly.
That bolognese without the cream would be so good.
Looks amazing! I shudder to think of the menu prices, but I'm sure it's wonderful.
grinding the mirepoix in the meat grinder for the soffritto may just be one of the biggest big-brain moves i’ve ever seen
That is attention to detail.
My lord, it all looks top shelf.
I just love this channel, there really is just one downside: I'm always getting hungry watching your videos :D
awesome video...looking forward to trying this one!
Another great one!
413 lb hanging wgt half beef is closer to 1300 on the hoof. Also, he says it's grass fed, but based on 1) the live weight, 2) the amount of fat cover and 3) the pure white color of the fat it is very likely the beef is "grass fed and 90 day grain finish" or even 100% grain fed.
I watched the whole video without fast forwarding once. I want to go there!!
Woodfired first principles. Hell yeah, now you’re cookin’! Tons of takeaways
yep... if i ever make it to NYC, this is on my list
What’s the name of the music that begins during the bread-making and goes to the end?
Grilling will give you the color and texture you’re looking for,knowing and understanding your ingredients for what ever type of meat you’re cooking.
I follow about 200 channels on YT. Eater are one of only 3 channels who have notification bell privileges. Always great :)
All of this food looks amazing
Wow, delicious 😋 Next time when in NY for sure 😋
The only issue I have is that he didn’t take out the paddywack( yellow cord) out of the op rib
I really appreciate their devotion to quality and making great tasting dishes.
That burger looked incredible.
Everything looks amazing
WOW! as an italian and a former chef de cuisine I dig the lasagnas
“Off the hoof” would be a great burger restaurant name