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24 New Orleans Restaurants in 24 Hours

24 New Orleans Restaurants in 24 Hours

Day of Gluttony - Sn 1/Ep 6Day of Gluttony - Sn 1/Ep 6

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The Day of Gluttony heads South as Harry and Bruce take on The Big Easy, and learn a thing or two about Southern cuisine, and New Orleans voodoo.

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- Welcome to the world famous Bourbon Street in the heart of New Orleans. - From what I've heard, there's a fantastic food renaissance happening outside of the French quarter. - [Voiceover] Press start. - [Voiceover] An epic food crawl through 24 restaurants in 24 hours. - [Voiceover] In food centric cities all across North America. - [Voiceover] But it's more than a challenge it's a journey. Our adventure begins off Bourbon Street. - [Voiceover] Harry, Bruce. Round one, breakfast. - That's right the day doesn't start without coffee Bruce. - I got a drink for you here man. I think we'll take two Shock Proofs please. - [Waitress] Two Shock Proofs coming up. - [Harry] It's got this MCT Oil, you know about that? - It's good, it like gets the brain firing. - [Harry] It's gonna allow the release of the caffeine slowly so we'll be a maintained hyper. - Ah, see this is a whole new waft, you're wafting butter. - Oh, wow. - It's a shocker, we're gonna have to run buddy. We gotta go. - All right. Age before beauty my friend. - Look who's walking like the old guy today. - Yeah, yeah, yeah. Welcome to Mother's. - This is how you follow up a shock proof coffee. - That's right. - [Bruce] This is an institution, you have to come here. - [Harry] My god. - [Bruce] The newscasters come here after work. - [Harry] Oh my lord. - [Bruce] Mother! - You have to start the breakfast big. - [Bruce] Shrimp and grits. - Shrimp and egg. All about grits. - A little spicy. - Home cooking. - On the food. - [Harry] I got some on you. All right. - Surrey's Cafe and Juice Bar. - Come on buddy, get your butt in here. - This is why I brought you here man. The sourced local fresh ingredients. - [Chef] Over here we have kind of a twist on the Benedict, Costa Rican breakfast, Boudin sausage. - [Bruce] Look at that, egg just explosion. - You see that, Creole seasoning. - [Harry] Oh my god. Mango orange. - Beet juice. - I don't even have to ask, that's fresh squeezed. - This avocado is genius. - [Harry] Wow. - Wipe your mouth. This is Stein's Market & Deli. This is Dan Stein. - This is the place to get the Lox bagel cream cheese classic, mm. - That's a winner. It's all yes. - It's nice to know, even in New Orleans, you get a dang good bagel. - You hear that, that's the sounds of coffee my man. We gotta go to Cherry Coffee, it's a pop up here. Frittato? - [Bruce] Almond milk. - [Harry] That's right, mm. - [Bruce] All right, tartine up in this joint. Are you ready for another breakfast? - I can't wait. - If we were here on the weekend, the line would be out the door. I ordered you the daily quiche. - Here you go. - [Harry] This thing is huge. - That's a serving for two? - It is one serving. - Increase the, oh my god. Put a little hot sauce on there. Bruce, you know what time it is? - Chunky Monkey Smoothie. - Nice. Cranberry walnut cookie? - [Bruce] Grain free, gluten free, everything in here. - You gotta have some of this. - Oh my god. - That shot of espresso. - [Bruce] I'm feeling it, I'm feeling the jump. - Oh is that popsicles? - Let's go. - Oh dude. - Which flavor did you want? - I want this one dude. Hm, oh! - That is cold. - Come on we gotta go. - [Voiceover] Round two, lunch. - Welcome McClure's barbecue. Bruce, you ready to get your meat on? - Been waiting all my life for Louisiana finest. - [Chef] Here we go guys, a barbecue sampler for ya. - [Harry] You are a murderer. - Sweet sweet murderer. - Hm, that is good. - [Bruce] Nola. - [Harry] Oh man. - [Bruce] This is the best barbecue in the uptown area. - If I survive from eating this lovely barbecue I'm gonna be happy. - [Bruce] Louisiana style barbecue, here we are. - [Chef] We try to do it with a little flavor in every step, that's how we cook in Louisiana. - Ugh, I got a food coma right now. The wall of the barbecue spots. - I know, this way, this way. Coffee's next. - Oh hey, hey, hey! Oh baby, they make a mean iced coffee here, I'll tell you that right now. You know, they roast their coffee out back, and they're doing it right now with a propane tank. - Oh, I feel guilty drinking an Arnold Palmer. - You coffee pansy! - This is so refreshing. - Got my souvenir right here. - Oh hey, one more! - Welcome to Baru, Latin Caribbean Bistro. - Hey Harry, come on, I got us seats upstairs. - [Harry] Look at those! - [Chef] We've got some fried corn meal oysters, and some cilantro on it, and caramelized onions. - Oh yeah, get that lime. I'm going oyster on this oyster. I'll take the bigger one please, don't worry. - This is the bigger one. - Big! - Mm! - Gluttons? - Thank you, I am. Here you go Bruce. - Oh, good Lord! - [Harry] Dat Dog is the crawfish dog-- - [Bruce] And that's crawfish fries, I can smell it from here. - [Harry] You know what, I'm gonna switch this around here, I'll start with the fries. - [Bruce] We're keeping the seafood theme going here. - He likes seafood, he's Filipino, he likes seafood. - [Bruce] There's probably some crawfish with pig. - Crawfish with pig, that's a good one. - They do a dang good job here, this is family fun right here. - Woo, look at that, craziness. - Glutton approved. - I'm gonna take that last bite of crawfish if you don't mind. You know what would go with these fries? - A milkshake at The Milk Bar, come on. - [Harry] So this Milk Bar is the legacy milk bar, the very first milk bar. - Cappuccino milkshakes? - [Harry] Yes, moo dat! - Moo dat! - [Harry] Mm, yeah. Whoa, you making out with that. - [Bruce] I got a soft spot for coffee ice cream treats. - I'm done dude, I gotta moo in the loo. I'll see you in a second. - Oh yeah, take your time buddy. What Harry doesn't know is, the other day, I picked up a little voodoo doll at the market. Yeah, that's right buddy. This gluttony challenge is about to take on a whole new twist. Oh, look at that Harry. How's your hip feeling now? Oh hey, bud! - Oh man. You know how this hip was hurting? It's like the other hip's hurting now. It's the weirdest thing. - It's probably the skateboarding, it's probably just the travel, it's getting to you. It's getting to you, man. - - You are in bad shape man, hang on, I'll help you walk to the next spot, buddy. - Dude, oh man. - Man, don't worry. A little Vietnamese comfort food for you. - [Harry] Alright. Lilly's is a local favorite. Ordinarily I would get the pho, given today's circumstances, I think we should just go with some spring rolls. There's a strawberry in this, that's why this is so unique! Oh yeah! You gotta make sure you put a little hot sauce on every bite, that's what I'm all about. Hot sauce on every bite. - I got my sauce already ready. - Come on, nothing more efficient than Vietnamese. - Oh, you need some nice tacos right now buddy. - The grilled snapper from the Gulf of Mexico, caught that 90 miles south of here yesterday. - Good Lord! - [Chef] The house made tortillas. - Awesome. This is the build your own fish taco bar, at Johnny Sanchez. - Thank you, Johnny Sanchez. The presentation is fantastic. - [Bruce] Fresh ingredients. Last bite. You ready? - Yeah, let's go. It's cocktail hour. - [Bruce] At the Cellar Door. - [Harry] Tell us about these cocktails. - [Bartender] They're bourbon sour and gin sour. - [Harry] To the happy hour, my friend. Oh awesome, look at these things. - [Bruce] Mm, gotta eat. - Oh my God, there's rice in it, that's awesome! We just took chicken wings to a whole new level, we're stuffing it with rice. - I don't know how he does it, I don't know how this guy can eat all this food. - I know. Oh dude, Cane and Table, I've been looking forward to this all day. - This is one of the most recommended spots in the French Quarter. - [Chef] Saint Louis style pork ribs that are brazed in rum, poblanos, onions, garlic, ginger. - [Harry] Thank you. - Enjoy. - Salute, my friend. Oh man! - It's that good? So good! - Oh my God! There's some loving care, and a lot of work that went into this. - Wow! - [Voiceover] Round three, dinner! - Our boy Tarak, he used to be in the hospitality industry, he used to work for everyone, and now he gave it all up to be a veterinarian. Oh my Lord, wow! - [Tarak] The lamb chop. - Oh my God, oh wow! Join us, come here! I'm gonna go lambchop. - [Bruce] Okay Tarak, show me the way. This is it, this is with the ham. - Oh my goodness. - [Bruce] With the eggplant! - [Harry] Just squeeze a little bit. - Harry. This man, genius! Tarark, thanks man! - Hey gentlemen! - Good to see you. - We meet again man, thank you so much for joining us. - [Chef] I got you some octopus seviche, shrimp ramala, and New Orlean's famous gumbo. - These are some signature Louisiana style dishes. - [Chef] Yeah most definitely, yeah. - Look at that, that right there. - [Bruce] Look at that, there's some mussels in there. I'm gonna hit the loo real quick. Take care of that, but don't touch my cocktail. - Alright. You know he put a hex on you, right? He had a voodoo doll. - Bruce had a voodoo doll? - I got you one. -He's been complaining it's a little hot. It's about to get real hot up in here, Bruce. You're gonna be nice and toasty, Bruce. - Man, is it just me or does it... Anyone else hot? - I'm not that hot. - I might step out and get some air. Pleasure, thank you man. - You're welcome. - It's hot in here. - It's a lot of fun. - Thanks for getting my back. - No worries, any time. - [Harry] Alright, dude. - Came all the way out here to River Bend, Cowbell does some amazing fish tacos. - How's it going man, are you still hot or are you okay? - It was weird. - It's a little cooler here. - It is cooler, a lot cooler, but that was weird. - [Harry] Taco cheers, boom, haven't done that in a while. - [Bruce] Hang on bud, you forget the lime. This is a local spot man. I know you like places locally sourced. - I do! I can't stop, man. - Very nicely seasoned. You need some water? - Soda, soda water. Bruce, it's gonna be a wet one for you! Whoa, what happened to you!? What happened to you? - I don't know if I just like, tripped on something. I'm gonna go dry myself off. - Yeah, put your sweater on or something dude. Let me go help you Bruce. - Beautiful. - This evening called for a little bit of cheers and we're almost done. - Oh hello! - Hey! We have the banana, but we have something a little extra we call the little "lanya," enjoy! - [Bruce] Getting it all. I'm finding a second wind, because she said "fried banana." - How often do you get a banana on a plate? - For dinner. - Oh my God. - [Bruce] It's an instant classic in my book, this bright red beet. Voila! - You know what Bruce? - What's that? - I think we need another cocktail. We have a special treat for you everyone, our very first day of gluttony pop up! - We're at Sarsa Parilla. A Dante's during the day, Sarsa Parilla at night. - [Bartender] This is the Soft Atlas, it's a rye based cocktail, this one is Lost in Jalisco, it's a tequila based cocktail. - Cheers. - [Bruce] Pumpkin and kale bisque. - [Harry] There you go, buddy. - [Bruce] Oh yeah. - Mm! You know, soup is exactly what we needed for restaurant number 20. Here it is, soup's done. - Gonna grab some air. - Alright dude, we've got five minutes. - Gonna get you back, Harry man! Think you can laugh just because I get my face wet? Oh I can't eat gluten, oh I can't eat bread! Oh a little bit of crumbs right there, and your back, I got bread crumbs for days for you, bud. - Bruce, we gotta go man, I'm getting mauled by these New Orleans mosquitos. - Oh man, they're all over here man, get out of here, get out of here now, man! - Isn't this beautiful dude, this is Square Root. - This is Root Squared upstairs. Downstairs, Square Root. - [Harry] Up here, craft cocktails, amazing dishes, without having all the courses. Cheers, thanks bud! Mm, this is gonna go so good with that tartare. Jeff, good to see you! - Oh hey. - [Jeff] This tartare here is gonna go up against any tartare in this country, guaranteed. - Serious confidence. - Oh yeah, absolutely. - Little bursts of crunch, like that? - Mm! - [Bruce] Little bit of greens right there. - [Harry] I'm revitalized by this tartare. - I know we're upstairs, but we're really, we're on another level of food here. - We gotta go, come on! Tasting room! - Yeah. - [Harry] Cheers! - This wouldn't be complete though, without one dish. - [Chef] We have some mussels here, they're served in a red eye gravy, little bit of toppings, like some Cajun ham and bourbon potatoes. - Mm, I just bogarted that bite. - That's alright, you just bogarted all my potatoes. The food coma is setting in, dude. What did you do to us? We have two more spots. - Kind of melting away, bud. Melting away. - I'll take a chocolate. Great chocolate. Great spot you brought us to. - [Bruce] Bouligny Tavern, something shaken for you, something stirred for me. - Oh wow! - Tequila, this guy likes tequila. - [Bartender] Beautiful! - [Bruce] We got one dish. - You know what, the only thing that would be acceptable is escargot. Oh! What do you know, it's escargot. Mm, mm! - [Bruce] You see what you're missing here? One last spot? - [Voiceover] Final stage! - [Bruce] Dump truck fries, number 24! - Dump truck fries! This is what we call a hangover cure. I'm pretty sure I'm dead right now, and I'm in gluttony heaven. Look at this, look at this. - Look at this kid. 24! - New Orleans, you've been fatty, juicy, and absolutely delicious. - I gotta get out of here. I think I'm done. - My little dancing Bruce! - Harry, Harry! Oh, you sneaky! - Ah, the powers of New Orleans. No more witchcraft, Bruce. - The temptation was way too great. - Put it behind us. - Yeah, what's next? - How do you feel about barbecue? - Good idea. - [Voiceover] Game over!

Coming right up

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