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24 New York City Restaurants In 24 Hours

24 New York City Restaurants In 24 Hours

Courtesy of Day of Gluttony - Sn 1/Ep 5Tastemade

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The Day of Gluttony takes over the Big Apple, as Harry and Bruce skate their way across the city, looking for the best food and drinks in NYC.

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- Welcome to the Big Apple. - Day of Gluttony, continue. - [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. - Is this what we're wearing? Because this is New York City. - You're right, we gotta travel in style. - [Voiceover] Harry. Bruce. Round one. Breakfast. - Number one. Cafe Grumpy. Gotta start the day off right, with a little coffee. - [Voiceover] This is the original location for Grumpy, started in 2005. - This is also where they filmed Girls. A single origin espresso for me. Heart breaker, for the heart breaker. Looking quite dapper, sir. - Cheers. Cheers to that, Mr. Wall Street. - We all know, you're the Wolf. - This is why you gotta come to local roasters, man. They roast right here. - The local roasters. This is it. - You like that flavor? Yeah? - Mm. - As good as you remember it? - It's gonna be a long day, I can tell. Whoo! - Yummy. I ordered the duck hash. This is my favorite breakfast spot. - No, no, no, no, no. This is my favorite. I took you here, man. - You're saying it became my favorite breakfast spot? - Yeah, yeah, it became yours. - All right. Oh, look at the eggsplosion. - Mish the two together. See that? He dove into it. - This suit's gonna get tight. - It's a good thing we got the bigger sizes. - This plate is clean! - Oh man. - Oh, yeah. - Yeah. Oh, your favorite part. - Gotta leave a little note. - Look at that. - We need some juice. C'mon, Harry. - Let's do it. Ah, a little juice, and a date. - I love cold pressed juice. Celery, spinach, cucumber. This is the kicker, spirulina. - We have beets, banana, there's a cinnamon, chocolate. - Oh, you're so hip. Have some. - [Harry] Let's try it. - [Bruce] Have some, man. - I'm gonna try it. Get my green on. You know what? - [Bruce] Deep cleansing. - I think I can eat at 24 restaurants today. - You actually got the better one. Oh, this is hardy. - This is hardy. It's a breakfast dessert. - Let's go. - [Harry] Southern food, with some Pies and Thighs. - Here to get our Brussels sprouts salad with bacon. - [Harry] Salad and pie. - [Bruce] Yeah! - [Waiter] The coconut macaroon pie? - Okay, I'll do that. - [Waiter] Brussels sprouts and bacon salad. - Ooh, beautiful salad. - Brussels sprouts, man! The salad to increase the hydrochloric acid. - All right, look at you. That is really good. That's why they call it Pies -n- Thighs. - With the chocolate covered almonds, too? You're kidding me! We're gonna take a little ride across to the West Side. - [Harry] Let's do it. - [Bruce] Yeah. - Hey! How's it going? - Welcome to Presstea. - Are you guys pulling tea shots? - That's how we make tea here at Presstea. We actually dry the tea leaves ourselves, make it loose. Each individual type of tea has its own pressure setting, so it doesn't burn tea at all. - [Harry] Pumpkin spice roast. - [Bruce] We gotta do the pumpkin. - [Barista] The green iced tea macchiato is really good too. - Sold. What are these? - These are actually our whole line of paleo pastries. These are grain free, dairy free, soy free. - I gotta have a donut. - [Bruce] We're going prehistoric on this one, man. - Yeah. Tea espresso, man. Who would know, who would know? - [Bruce] Get involved, Harry, paleo style. Chocolate - That's rich. - It's got that chocolate-y shell on top, too. - [Harry] I know how much you like chocolate. - Last bite, Harry. - You know what? I think I need another pastry. - Some New York cheesecake at Billy's Bakery. - No, pumpkin, dude. Pumpkin cheesecake. - Pumpkin cheesecake. - Get over here, and let's eat this. Oh man, look at that. It's beautiful! - [Bruce] Dude, we're in New York. You gotta have a New York cheesecake. - Oh my God. The pumpkin! - Seasoned, huh? - The pumpkin, oh my God! This is delicious, Billy. Cheesecake. If I'm gonna do dessert, it's gonna be cheesecake. Good thing we're out on skateboards, I can... - You're burning some calories off. - Burn that calories. - You found a little loophole today. Heavy cream. - [Harry] And there is nothing like a New York cheesecake. - Oh, man! - [Voiceover] Round two. Lunch. - [Harry] Hey, it's you. - Hey, guys! - [Bruce] Hey! - Jeff! - [Jeff] Hey! - Jeff is my cousin. - We're gonna use your appetite today. Chef Nick, what have you prepared for us? - So, it's a branzino cooked in a wood burning oven. It's made with a Salmoriglio sauce, which is a Sicilian sauce. The ovens are made by the Acunto family, the most renowned oven making family in Naples, Italy. These are my babies. This is Etna, and Vesuvio, named after the two volcanoes in Italy. - [Harry] Look at that. Look at that! - [Nick] Some olive oil, with some lemon juice. - [Harry] Beautiful. - [Nick] Enjoy. - Farm to table, Italian style. - It's fantastic. - You do fish right, let me tell you. - You know what would be great? A little bit of bread. - [Nick] This was made this morning, in our wood burning ovens. - [Bruce] You gotta use good olive oil. - [Harry] The cheek, that's the best part. - [Harry] Beautiful. - We're at number eight, Maysville, in the Flat Iron district. Dude, what happened to your coat? - I took a mean spill. A lot of distractions. - [Bruce] Get distracted with your oyster there. - Dude, this looks, oh my god. - Roast it on top of the hay. - Roast it on the hay? - Hay roasted oyster. - [Harry] Mm, beautiful. - You like that? I use the fork. - You're so civilized. - I wish it was bourbon time already, man. How about a little sip? A little one? - A little one? - Can we do a little one? - A little something. - We got Russell's over here? - We got Russell's, we like Russell's. Why are you swirling your whiskey? - Don't tell me I can't, Harry! - Swirling your rye. Last one, baby. - Yay! - [Harry] I'll give you a hug. - You made it! Cheers. - This is a tuna tartare on an avocado layer. This is the best pair with your glass of - [Woman] I think this is good avocado, too. - [Harry] It must be from California. - [Woman] Yeah. - I can't wait to pair these. - This bite right here. - That's fresh. - Wash it down with that? - [Waiter] This is our lobster ravioli. - [Bruce] Lobster. - [Woman] Lobster. - [Bruce] Lobster. - Oh my God, more mussels. - I wish you could smell this. This is just, look at this. - And toast, perfect. This is like being south of France right now. - [Bruce] I will cheers to that. - [Harry] Yeah. - Yes. Cheers Lallisse. - Look at that! We didn't have to skate, we just walked. - All right! - [Harry] If you're gonna be in Murray Hill, you gotta go to Penelope. - [Bruce] It was named after the owner's pet turtle. - Oh, my. So what makes this a BBLT? - [Waitress] Double bacon. - [Harry] That's a magic word. - Bacon bacon? - Bacon bacon. - Like Bruce Bruce? - [Waitress] This is our tomato chickpea soup. - [Harry] Thank you so much. - Fries? - You know what? I'm gonna go bacon in it. - [Bruce] How can you refuse? Double bacon. - You gotta do this. - That is just cray. That is just crazy. If this place was next to my house, I'd come here every day. That gets the Balsamic Sanchez. - Double fisting. - I'm good, you good? - What's next? Oh man. - A little break? - You know what? I'm gonna get a gluten free cookie. - Cool. Hey, get me a bombolone. Sullivan Street Bakery, on the West Side. - [Harry] Here you go, have some green tea. - Wow. That's what I'm talking about. Fluffy, pillowy, raspberry center. This is my new vice. - We need some water. But you know what else we need? Something savory at Tia Pol. - [Voiceover] We're doing wine, we're doing tapas. Ensalada de pulpo con pimentón. Beef tongue. - [Harry] Awesome, and a little rosado? - Dry rosé. - Woo! Let's dig into this. - [Bruce] You like that? I just got a little salsa. - Do you want the tongue? - I know you like that. Tongue on the West Side. How about a little taste of sherry? A little taste. - Oh, that's just gonna help process everything right there. - I think it's time. - We gotta go. Jimmy's number 43, for our 13. - [Bruce] You gotta walk down the steps to find this place. - Man, wow. You know what, Bruce? It's cider week. You know what that means? We're having cider. Cheers, buddy. Here. Ooh, you got a unfiltered cider. This is what I'd like to call the dry old man cider, when you see the guy with one couth, sitting in the corner and been drinking the same cider for fifty years. This is the cider right here. - Harry. What's our next spot? - [Harry] Comodo. Hey, brother. - [Voiceover] All right, what's up man? - Good to see you. - Pete! - [Pete] Good to see you too. - [Harry] Thanks for meeting us. Oh, wow, and I see you've ordered for us. - [Pete] Of course. - [Chef] Pão de queijo cajun lamb sliders, our fluke ceviche, and a coconut and ginger sauce. - All right, I'm gonna go middle, guys. I'm gonna go middle. - Cheers. - Cheers. - Boom. - Boom. Yes. - Yeah. - And it's filled with cranberry? It's so yummy, it's jummy. Right here. Did I take all the cilantro? - That's him. Gluttonizing, gluttonizing. - Ceviche, oh my gosh. You have to drink. - It is, you gotta drink the broth. - [Pete] And those are the rules, right? - Was it good? - It was amazing! It was absolutely amazing. - We gotta run. - We're at Sotto 13 with the DIY Prosecco bar, with our friend Calolo. - Featured glutton. - [Bruce] We got a peach raspberry, raspberry, and a mango puree. - [Harry] Bam. - [Bruce] Toast! - [Calolo] So we have the meatballs, the hamachi crudo. - Really fresh. - [Calolo] And then we're also doing the prawns wrapped in prosciutto. - You know what you're up against? - I know this is fine dining, but I gotta use my hands right here. - [Bruce] Can we get one blackberry? - Bruce knows what he's doing. If you ever have him over for a brunch, this is it. - [Bruce] You know what they say? The blacker the berry. - The sweeter the juice. - Ah. - Drink to that! I'll drink to that. Beautiful. - [Bruce] Hanjan with our boy Howard. - Howard. - Cheers. - What is this, what is this? - It's makgeolli. It's like a rice beer. - Oh my God. That's amazing. - [Voiceover] Here we have the kimchi duo. It's kimchi Napa cabbage and daikon radish. Here we have namu duo with soy bean sprouts and watercress salad. Spicy ddukbokki. It's spicy rice cakes and fish cakes cooked in pork fat. - This might be the most exquisite flavor I've had all day. - [Harry] Yes. - [Bruce] I don't even think we need Howard here. Wow. - [Harry] Yeah, get it. - [Howard] All right. - [Bruce] Get it. - We gotta go, Bruce. We're going this way. Get out that way, get out that way. - [Howard] All right, let's go. - [Voiceover] Round three. Dinner. - What have we got? - I brought you to Desi Galli, baby. Some fantastic Indian food. - Looks legit. - [Bruce] Hello. - Hi, guys. Welcome to our restaurant. I wanna introduce you to the gluten free kathi roll, the first of it's kind, made out of chickpea prata, chicken thighs, onions, tomatoes, some fresh mint, and of course our signature mint-cilantro chutney, which has 22 ingredients. - [Bruce] Wow. - [Harry] Oh my God. I'll take the bigger one, Bruce. - [Bruce] Oh, what a gentleman, man. - Oh my God. - Right? They say, if you're gonna be in New York, you gotta try the real Indian food. - [Harry] I'm impressed. This is better than the British Indian food. - That heat just lingers a little bit. Last bit of sauce, man. - [Harry] I'll take it. - Oh. East Coast, man. East Coast. C'mon, representing. - [Harry] A.J. - What's up, man? - [Bruce] What's up? - [Harry] I see you've ordered for us. - A little bit of everything. Scallion pancakes, we've got some yellow fin tail, we got some chicken with some black rice. That is the braised shortbread. - [Bruce] You ordered a lot of food. Why are we cheersing water? What happened to our sake? - That is sake, dude. - That's sake. - [Bruce] I'm getting hot. - That's the real deal, right here. This, I will eat this any day of the week. - Wow. That shortbread was amazing, isn't it? - This place is Asian fusion deliciousness. We're here at 212 Steakhouse with our friend Chris. What did you get for us, Chris? - Well, I got the 12 ounce steak, but I guess you guys can have a salad. - Really? - C'mon. - No, no. - We'll have a little steak. One of the only places that serves Kobe beef on the East Coast. You know they massage the beef, they massage it and feed it little Kobe beer? - Beer? - Beer. - Salut. - [Bruce] That's a beautiful piece right there. - I just cut that steak with my fork. Oh my God. It melts in your mouth. - I think we did a good job. - I think so too. - I know. - That deserves a cheers. Back in Williamsburg, this is Xixa. - Ready for a little nightlife. - [Harry] I need a drink. - Bartender. Do you see my ice cube? - I love the ice cube. It's got a chili. - We've got the orange peel already in there. - [Harry] Let's get right to this food. - This is a crispy braised barbacoa goat neck. - You clearly thought we were hungry. It falls off the bone. - [Bruce] Look at that. Put that in your taco, glutton. - [Harry] Look at your piece, and now look at my piece. - That look just says it all. Wow. Ooh, that's good! - This is Fette Sau, and we're having some Brooklyn Mules. What the? - I think they cook with this kind of wood. There was a huge pile of it when we walked in. You didn't see it? It smelled so good, I had to take a piece. - You know what? If they smoke their meat with this wood. - I bet it's hickory. - [Harry] Oh my God. - Oh no! - The day of gluttony is not over, Bruce. - This just broke us. - [Harry] I'm going for a rib. - Speechless. Look at this flopping piece of meat right there. - Yeah. - [Bruce] I think if everyone in the world tried these ribs. - We would have world peace. - Thank you. - [Harry] I'm sorry for anyone that has to sleep next to me tonight. Hurts on the inside. - That is a nice brisket. You are not playing around, man. - Oh my God. We're not throwing in the towel right now. A few more, dude. - [Bruce] This time, I take the little drink. - Do you wanna switch? - No, man. - [Harry] What is this, Marissa? - The peony, lychee, lemon, cocchi americano and gin, and a little absinthe spritz. - What is this one? - This is Flor y Canto. It is with mezcal, hibiscus, com-bee-yay, dry vermouth, and a little orange bitters. - I think this one's yours, and that one's mine. - Definitely not. You are known as Mr. Lychee. I, too, am from the agave plant. - Yeah, you like that one, don't you? - [Voiceover] I am the tamale lady. - [Bruce] You are the tamale man! I reserved a pocket, a little tamale pocket right here. - [Marissa] These are our pork belly stuffed tamales. - Oh my God. - These upped the whole tamale game. This is not fair. We're in New York. You go big, or you go home. - They brought California to New York. - I gotta use the bathroom. - They brought California to New York, man. You don't really get California in New York. Bruce, this is a restaurant. - No more cheers. No more extra cheers. - That's not your bedroom, dude. - I don't want any extra cheers. No more. - Bruce, c'mon. C'mon, dude. What are you doing? I know what you need, man. Marissa? Two fernet shots, please. C'mon, there you go. Take it back. Thatta boy. I feel it. Hey buddy. - Hey guys, how we doing? - Good to see you. - I like that shirt. - Oh, this old thing? You guys basically let me know some things you like, what you're in the mood for. - [Bruce] Refreshing, maybe a little bit of bubbles. - [Bartender] We've got the old Cuban, aged rum topped with champagne. - I'm kind of a classics kind of guy. - I could tell. This is called a Haitian Divorce. Aged rum as well, mezcal, Pedro Ximenez Sherry and chocolate almond bitters. Enjoy. - [Bruce] These look fantastic. That's why they call this place Beloved. Made with love. - We have conquered New York on the Day of Gluttony. We wore suits, and skateboarded across New York. - Yes, yes we did. - Look, I got a hole in my shirt. - You got the battle wounds. - My hip, too. - My hips. - I feel as old as you. We persevered, and we just let it just... - It was epic, epic! - We just brushed it off of our shoulders, my friend. - Hey, but if it was easy, anybody could do it. - If it was easy, everybody would do it. - One more spot? - One more spot. - Finish this up, man. We gotta go. - [Harry] One more. - [Voiceover] Final stage. Number 24, baby. - Baby's All Right. - Baby's All Right. - Baby's All Right, that's where we are. - And you know what? I'm all right right now. - And we wrapped it up, man. We did it. - This is it! Dude. - Oh my God! - Friends! - Congratulations, guys. - Okay, so we have one question for you guys. Shall we dance? - Absolutely. Absolutely, let's do this. - Let's bring this drink. - Bring that! I'll bring this drink! - [Voiceover] So get ready. - I'm not used to this, man. I am not used to this at all. - What are you talking about? C'mon, man. Dude, you're out of practice. This is New York City. We learned a lot here. - We sure did. - Day of Gluttony, we survived. - Day of Gluttony. You know what? Bruce! Bring your mask. We've got another city to go to.

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