Loved the appreciation for the little things that take a lot of labor. Painting dressing on each piece of lettuce, sauces, shrimp served straight, a well-formed quenelle... there's great pride in serving food.
I've always been very much a MEAT person, though as I've gotten older my gut can't handle what it used to. So, this was an episode to really look forward to, and it did not disappoint! No one can accuse either of these guys of trying to save themselves with petite bites. There were bites I truly believed would choke a horse. How on earth they powered through everything and still remained upright and speaking coherently at the end, I will never know. These guys are my heroes! I have never stepped foot in New York. And I won't unless I can afford to eat at this restaurant. Period.
i did this with my buddies over the winter we all got 1 dry aged ribeye each (5of us) app, every sauce, every side, every dessert and it was like $1600 with tip
I really like hearing wimbledon finals takes. That guy has two of the best restaurants in west village, the fish and chips at Dames is considered the best fish and chips in NYC. I had it once and I still think about it.
A date🤔...YES! Kinda like that episode of "Seinfeld" where Jerry was strapped into kowtowing to Kenny Bania over whether or not "soup" constituted "a meal" at Mendy's Restaurant.🤣🤣🤣
It would be so outrageous if the wines they were drinking were real (Pol Roger Churchill, Roumier Musigny, Margaux, DRC La Tache). I bet Ed would've gotten a D'Yquem for dessert ;)
bro ate multiple absolute units of a steak including A5 and cassually drank Domaine de la Romanée Conti going with it. Absolutely insane meal. Wouldn't want to be the one paying tho 💪💪
All the food looks amazing and delicious,great choice cuts of meats all the dishes with the food on ,they had great texture cuts too go with the veggie,everything works well together.
Delmonico's may be great but it is not as great as it seems. It has been opened and closed many times. It has had many owners. And has had many locations. More PR than anything.
Sorry, no, it's referring to a platter -- a "plateau de mer" is a seafood platter. And those are either a single platter or multiple platters stacked -- so a tower. But, in any configurations, on a menu it would be a called "plateau de mer"
As much as I get that you're getting just one bite, so sometimes it'll be a huge bite, but I'm not understanding why you have to grab the fork that way.
Loved the appreciation for the little things that take a lot of labor. Painting dressing on each piece of lettuce, sauces, shrimp served straight, a well-formed quenelle... there's great pride in serving food.
I calculated it to be $2,131 not including wine, tax and tip
So 3k
@@meirparnes9135💸💸💸👍🤣🤣🤣
Around $2770 not including drinks
@@GCLU so 3k+
@@Snarkily a LOT more than $3K -- NYC prices for cocktails, bottles of wine & champagne for various courses
Love Ed. Happy to see him here with Eric
I've always been very much a MEAT person, though as I've gotten older my gut can't handle what it used to. So, this was an episode to really look forward to, and it did not disappoint! No one can accuse either of these guys of trying to save themselves with petite bites. There were bites I truly believed would choke a horse. How on earth they powered through everything and still remained upright and speaking coherently at the end, I will never know. These guys are my heroes! I have never stepped foot in New York. And I won't unless I can afford to eat at this restaurant. Period.
I prefer eric and Lucas combo. Basically I love eric peer pressuring Lucas into making bad decisions
But this guy knows food, and seems very affable
PLEASE BRING BACK THE ASIAN DUOOOOOOOOOO! They are the best.
I agree lol
How can you not show the total bill at the end? That's what we were all looking forward to!
It was FREE
Bc it’s a promo compd.
i did this with my buddies over the winter we all got 1 dry aged ribeye each (5of us) app, every sauce, every side, every dessert and it was like $1600 with tip
1990 DRC la tache is a 5 figure wine
@@gpeats5874 Delmonico' doesn't need the pomo. its popular enough
Eric and Ed are really brilliant at describing flavours and textures, elevates this video considerably!
I quite enjoyed Ed's contribution here, hope we see more of him!
Ed off to the side just chugging wine while Eric talks
Looks like one guy came fora Wimbledon Finals and the other came for a Hawaiian vacation
I really like hearing wimbledon finals takes. That guy has two of the best restaurants in west village, the fish and chips at Dames is considered the best fish and chips in NYC. I had it once and I still think about it.
this feels like a date 😂
A date🤔...YES! Kinda like that episode of "Seinfeld" where Jerry was strapped into kowtowing to Kenny Bania over whether or not "soup" constituted "a meal" at Mendy's Restaurant.🤣🤣🤣
Chef Ed said "we should come here sometime not on camera.." LMAO
@@luxysluck see we got our second date already
It is.
Hope the crew was able to eat the rest
Obviously they did that they aren’t just going to waste so much food
@@mingi1489 or money
Love your little banter back and forth, what a fun episode and such amazing food!
Love the format and charisma of both hosts.
Incredible wines and excellent vintages, as well. I loved that an American guy pronounced the French names correctly. He seems very refined.
love this series! would love to see a guest foodie with a chef as well!
Really enjoying Eric as the host for this series.
“I’m not in that tax bracket…” proceeds to order everything on the menu lol
because he didnt pay for it...
Do you usually need help with easy tasks?
Two things:
1) No, they don't throw out the rest of the food.
2) The wines he named were pretend. That's why it was "Wishful drinking"
11:26 he sneaks in two pieces 🤣🤣I would too 😭😭
The rules are one bite, not one piece. Perfectly legal!
Most of his bites are two pieces.
What an absolutely the perfect format for a restaurant review. All serious restaurant reviews should include the review of all the dishes.
"It's just fermented grapes to me" 6:47 lol
Big fan of ED, would love to see more of him.
It would be so outrageous if the wines they were drinking were real (Pol Roger Churchill, Roumier Musigny, Margaux, DRC La Tache). I bet Ed would've gotten a D'Yquem for dessert ;)
Beautifully done, gents. I hope no one ever suggest a one-sip rule for wine. Drink up!
All that food and hashbrowns are the star of the show.
I mean... for real, dayum those hashbrowns must be amazing.
The fact that they just took one bite, at least on camera, really made me anxious lol
I got the meat sweats watching this
love 886! great to see the person behind the restaurant. great vid
bro ate multiple absolute units of a steak including A5 and cassually drank Domaine de la Romanée Conti going with it. Absolutely insane meal. Wouldn't want to be the one paying tho 💪💪
Did they mention what they were drinking? All the bottles he named was pretend I thought.
The wines were absolutely amazing, rare, and unbelievably expensive. LUCKY!
I would guess they are probably joking about what they're drinking.
They specifically say that they're pretending
@@mattymattffs I really wonder if people even listen to what they watch these days lol.
@@mattymattffs thanks I missed that :)
Not Bon Appétit getting the name of the host wrong at ~ 0:16 mark …. It’s Eric not Lucas😂
All the food looks amazing and delicious,great choice cuts of meats all the dishes with the food on ,they had great texture cuts too go with the veggie,everything works well together.
'It's just fermented grapes to me' Chef Eric keeps it so real
Yo..that Seafood Plateau for $59 must be a typo. That is not bad..
I looked it up and its 59 PP. So for two people it would be 118.
That " tax bracket" comment 😔
$24 for that Caesar salad!? What different worlds we live in.
New York Strips are by far my favorite.
Nothing like throwing alllll that food away
His ketchup comment for sure explained his food knowledge lmao
6:59 as a spinalis dorsi enjoyer myself I felt that bite.
I keep coming back to this video, I don't know why. What I do know is I'll never have the chance to eat here..😅
Love this episode!!!
Er, yum! Some supermarkets [with no butchers in sight] still advertise "cap off" rib steak like it's a bonus.
I just added up the current dinner and dessert menu, so this total would not include the two drinks and wine, and it was $2125.
Hold on, the Caesar sald was invented in San Diego chef who moved to Tijuana
Delmonico invented the wedge salad not the caesar salad. They tried that one after the caesar.
I love men who love food.
lol hes so stoned
haha i clocked that too
Who?
Eric def got a lil puff puff before the munch munch
Drooling 🤤
...as I do in my sleep!🤤...🤣🤣🤣
The difference between the two bites is wild... insane even
What a dream to be able to taste all that lovely food
JMJ guys, take human bites. Ppl are watching. LOL
So what do they do w the food they don’t finish
Delany needs to come back as a guest!
1990 La Tache? Nice!
I'd prefer a 1992 Bartolo Mascarello Barolo DOCG, Piedmont, Italy🍷😋
If they did this at a Cheesecake Factory would they survive?
he's got one of those weird English American accents sounds like the Osbourne kids lol
I know you're gonna eat well❤
props to whoever edited out the drunk banter/mannerisms
Editing is so on point for this series.
Adobe Premiere Pro!👍
Do you need a guest star for this show? i volunteer myself as tribute!
The prices are ridiculous. 3 lamb chops for $67 is crazy.
Such a fun series to show us poor folk, that can only eat at delmonicos once a year, what to eat.
love the giant bites!
Delmonico's may be great but it is not as great as it seems. It has been opened and closed many times. It has had many owners. And has had many locations. More PR than anything.
Once you have asian you don't want to go back to Caucasian 😂😂❤😂😂❤❤❤❤❤❤❤
Everything is a la carte. Trust me its a fortune...
I'm going to do this one day.
The building looks like the famouse hotel in the John Wick movie.
Both these guys are 40/41? They're in amazing shape with great heads of hair. Jeal'
This is the bro date that all bros dream of
I feel your pain Ed.
Having food allergies is the worst.
Where do I sign up for the next tasting?
The chef host sounds like Christian Horner so much
need this job
Those glasses of wine are serious heavy hitters!!! Need bottle pictures
You guys pay attention?
It's called wishful drinking because they are not actually drinking those.
$24 for a tiny plate of burrata caprese hahahahahahahaha
is this not the exterior used for the Continental in John Wick?
Some children do not eat unless they have school lunch.
Isn't this the Continental in John Wick?
Bruh no one bothered to tell Eric there was a huge chunka tissue over his ear half the entire video 😂
I swear thats a flower
Why is this dude talking so weirdly with the white tuxedo? LMAO
Baked Alaska was invented at Antoine’s in New Orleans.
Eric is so handsome
“I’m not in that tax bracket” nice Rolex pal
It's an omega seamaster
thats not a rolex...
1:50 "Plateau" is just french for platter it's not a fancy word for tower
Sorry, no, it's referring to a platter -- a "plateau de mer" is a seafood platter. And those are either a single platter or multiple platters stacked -- so a tower. But, in any configurations, on a menu it would be a called "plateau de mer"
@@TheShelbinator3000 My mistake I meant "Platter" not Plate. Probably due to the fact that I'M FRENCH so thx for the course on "plateau de mer"
@@TheShelbinator3000 but I did make a mistake, my point was mostly that it's not a fancy word for tower
That plate of Miyazaki is definitely not just 3.5 oz!
what's behind eric's ~17:36 😆
Looks like Eric pregamed with a little of the devils lettuce before this one
eric ur lucky af
I understand the assignment 🫡
As much as I get that you're getting just one bite, so sometimes it'll be a huge bite, but I'm not understanding why you have to grab the fork that way.
The Continental Hotel NYC
Swirling the champagne... 😬
...as all sophisticated gourmets do!🍾🥂
@@danielschear556 whatever makes the bubbles… I mean the troubles go away 😁
Eric rules, Ed was a chap
So you paid Delmonico to hype up all their food? Nothing was average?
So this is the new steven and andrew?
I have no idea how someone can be a chef with a nut allergy. Marzipan? Gianduja? Praliné? Not to mention the savoury applications.
Well he's found a way to do it, because his restaurants (which both had nut-free menus as of my visits) are incredible
I like how they didn't change the title card...