UA is proof that you don't have to have a lot of expensive cameras and technology to have a successful channel. Just a great attitude/laid-back personality,.. a sense of humor,..... and a desire to experience different foods,.....and educate his subscribers.
@@Chonchey tbf, his production cost probably is one of the lowest with the size of his channel. dude just uses phone camera and solo trip. other food reviewers at least have expensive camera, use hand stabilizer and desk tripod at least for their camera, mostly they have dedicated cameraman and editor too. he pretty much only pays for the transportation and food, that's why he's now full time creator after he quit his 9-5 job. he simply buy food for breakfast/lunch/dinner, record it and get paid 😂
Whenever UA takes the bite he makes the face that I wonder “does he love it or does he hate it?” The unintentional cliffhanger and the honesty makes me come back again and again and again!
For the first-time viewer and uninitiated, or if someone were to watch this young man’s reviews with no sound, when he truly loves that first bite, he gives an expression of what appears to be great disgust, even turning his head from side to side as if to indicate “I hate this. When will it end please lord remove my tastebuds and liquify my soul.” When in fact it’s quite the opposite. It’s a rather remarkable sensory reaction. If a chef were to experience this moment, he/she might quit! Fun to watch!
The waitress said 'mache' when describing the salad. It's the french name for that particular lettuce. In the states it's called corn salad or lamb's lettuce.
That is really not a terrible line in modern NYC either. There's still plenty of great places with none, but plenty of lines. I see lines that size outside ordinary bagel places in the morning. I would love to see a line a fraction of that length at _any_ time nowadays at Katz's, where the pastrami sandwich in a cafeteria setting is around the same price.
Also, personally my favorite steak is skirt and you can get a nice big, very good one at Latin American restaurants around NYC. Used to be a much cheaper cut but still pretty affordable.
Hi UA, yesterday that steak and fries looked amazing. I’ve had Black & Blue at a place in Vegas named Black & Blue. They had one of those flame grills with the big wheel and drop the steak into a pit of fire. Chars the outside, inside is blue rare, it was amazing. My guess on the fries is beef tallow. Just like McDonald’s used before the Food Police stopped them. That’s why their fries were so good back in the day. My guess is they’ll be tossing the salad better going forward. We all need to go there and film our food! Great timing, I can go make dinner now, I’m starving! Great video. Joe
Hey french here and I dig your channel ! Just wondering if those prices are normal in nyc cause in France you usually pay 25 buck max for an entrecôte !
Yeah unfortunately it’s extremely expensive for any meat dish. Where in France? I’d imagine you pay a lot more in Paris compared to other places in France right? NYC is similar. They can afford to put their prices insanely high, the population is so dense and huge. You won’t find it that expensive in more rural parts of the USA or in other countries. When you’re not in your country’s tourist capital everything is more cheap but less accessible, all the options are in these bigger cities.
Great review! I literally heard about this restaurant for the first time on yesterday. Everything looked great. When I went to France a few years ago, the fries were cooked in animal lard and boy were they the best fries. They may be doing the same here.
You should check out the North end in Boston! Once of my faves is Ristorante Saraceno - Boston. And for dessert, Mike’s Pastry, Modern Pastry and Bova. So many great options in the North End of Boston!!
I’m sure you don’t need me to mention it, but you could use your knife to cut the big lettuce leaf and I always ask for additional dressing if I see that it looks like it’s all on the bottom… Just saying. Lucky you , they’re treating you like a king , good for you
Wait, did you say you get a free refill of steak AND fries? That alone makes it worth it especially at that price point. First restaurant I've seen in NYC where I'm not mad about how unworth it it is for what you pay and get.
Just a quick FYI for those wondering, the steak they serve at Le Relais is a ribeye. Sirloin steak would be called “contre-filet”. That green sauce is divine it never disappoints
You should have taken a little of the steak and put it on top of the bread with the sauce and made a little sandwich… Yum! And then make another little mini sandwich with the steak and the fries and sauce on top. Probably would’ve made a nice bite.
I ate at a spinoff chain of this restaurant in Lyon, which is simply called "L'Entrecote". The main difference from your experience was that they served the steak on a platter, family style (there were four of us) with heaters underneath. The frites were surprising to me. They look standard and unassuming, but there's something addictive about them.
What is the big deal about hand cut and I assume machine cut fries? I'm sure both are cut by some sort of blade? Or does he just assume anything done by hand is better?
French dressing, French bread, and French fries. This restaurant with the difficult name to pronounce is going on my bucketlist. Thanks for the delicious review, UA! 😋👍
Gallagher's Steakhouse has a prix fix lunch special for $32, includes sliced steak, appetizer and dessert. Available on the weekends too. Very popular.
I have tried that one but i think the one in Miami is much better and its been around longer. If you are in Miami definitely check it out. Lentrecote Sunny Isles Beach
The wait could have been a while because it was the first day of reopening, so I'd maybe cut them some slack there. But I love your wholesome, earnest and open-minded approach. Keep it up!
Hey UA I love your videos! Big fan from Montreal! Also if you ever plan on coming back to Montreal I work at a hotel and can hook you up with a good room for a good price! Also have a bunch of places that are must try’s to suggest. Lemme know
I don't know why, but I'm not a fan of the baseball cap and hoodie worn to not so casual restaurants. Also, the ADIDAS spelled backwards in the cap reveals the camera was flipped. Is this some kind of goofball distinguishing trademark?
Always go with medium at this place always mix the salad and they have some kind of mustard in the salad dressing. Bread is for the sauce Jesus. Always get their chocolate deserts they are all great. Their wine is pretty decent too
It sounds weird, but when I went to Le Relais about five years ago, I had apple strudel for dessert. I'm not that into apple strudel but the other choice was ice cream with chocolate sauce. Well, that strudel was so insanely delicious, I still remember it. The restaurant was fun to eat at and the waitresses were all really nice. Happy it's open again - thanks for the video UA!
UA: glad you visited this restaurant on their reopening. I can remember eating there many years ago! For $35 plus tax & tip that meal was a steal! Not including the Vacheron dessert! Look a pastrami plus fries at Katz's is almost $40!
In my observation, most of the customers that evening were long-time regulars. Says a lot that so many people flooded the place first chance they got to return!
I will not wait in long line for anything (restaurants, bars, amusement parks). If I really want to visit I'll go at an off-peak time when I can enjoy myself in peace.
To state the obvious - you could have mixed up the salad yourself to even out the dressing among all the leaves. Entrecote - pronounced en-tray-coat. This restaurant chain is the opposite of bougie - it's more a working-mans' steak restaurant.
In my opinion if you live far away from NYC and finally visit NYC, it’s best to focus on the Italian American food and pizza. Because you can find great steaks, burgers, etc… in many other American regions. But good versions of Italian American food and pizza is difficult to find once you’re out of the northeast part of America
interesting how they are mixing the french terms for steak welness, its actually blue, saignant, a point, bien cuit. or rare, mediumrare, medium, well done.
ปีที่แล้ว
Not really, Rare =Saignant. Bleu does not really exist in the US context (would be rare as fuck).
Superb review UA, as usual. A couple of points; 1. I’m surprised there was no butter at the table, to go with the bread. 2. I’m surprised that they don’t specify the cut of the meat (and yes I know what steak frites is). 3. That steak was rare bruh…… 4. It seemed very LOUD in there, and bright, two things I hate. Anyhow, props for sitting alone and waiting for your food AND the amazing review!!!
For desert you should have taken the profiteroles it would fit your taste more, vacherin is a desert for sugar tooth I actually don’t like it as well way to sweet
Your channel is way better on you tube .🇦🇺😉👍 Not overly struck on this place. Making the bread and salad a course is lousy . Salad needs alot of improvement to be a course not a side .🤦♀️
What? This reaction means it’s tender and really nice? 10:25. C’mon now 10:26 13:54 Look at what! Bread soaked in sauce? 17:12 I’d like to have yr worries 18:35 I’d love this desert. It’s just yr opinion.
Well I think you just chose my lunch spot for me next week! So, I always called it "black and blue", but I'll only order it with filet mignon. This looks decadent, and I'm excited to try. I like the refill idea, it keeps the steak from getting cold on your plate. And the fries... My guess at a French joint is duck fat. Excellent review as always sir! And, do you have an Instagram account? I'm on there, same username as here.
UA is proof that you don't have to have a lot of expensive cameras and technology to have a successful channel. Just a great attitude/laid-back personality,.. a sense of humor,..... and a desire to experience different foods,.....and educate his subscribers.
Wow thanks for the kind words!
Glazed
@@Chonchey tbf, his production cost probably is one of the lowest with the size of his channel. dude just uses phone camera and solo trip. other food reviewers at least have expensive camera, use hand stabilizer and desk tripod at least for their camera, mostly they have dedicated cameraman and editor too. he pretty much only pays for the transportation and food, that's why he's now full time creator after he quit his 9-5 job. he simply buy food for breakfast/lunch/dinner, record it and get paid 😂
I didn't need UA to tell me this.
Hope you get all the traction and success you deserve because this is A+ content.
Whenever UA takes the bite he makes the face that I wonder “does he love it or does he hate it?” The unintentional cliffhanger and the honesty makes me come back again and again and again!
My wife said the same!
For the first-time viewer and uninitiated, or if someone were to watch this young man’s reviews with no sound, when he truly loves that first bite, he gives an expression of what appears to be great disgust, even turning his head from side to side as if to indicate “I hate this. When will it end please lord remove my tastebuds and liquify my soul.” When in fact it’s quite the opposite. It’s a rather remarkable sensory reaction. If a chef were to experience this moment, he/she might quit! Fun to watch!
Yes it’s almost as if it’s so good that it’s causing him pain. I love it haha
@@chrispietronigro1450 The 1st time i saw his response to something he loved i thought "oh no, he's going to spit it out" LOL. Quite the opposite.
Love your videos keep up the great work!
Really enjoy your content UA
I enjoy your videos. But the shifting between cameras that shift right to left is noticeable.
Oke UA. You are really be my favorite food channel right now! Always honest review keep up your good work!!
Thank you for your food videos. I enjoy your approach to evaluating restaurants and their dishes. Great job!!👍👍😊😊👍
He's on a roll with his reviews. Hope to grow just as he has!
One of my favourite places in London. You’re never disappointed
I wonder how different each location is. Seems like a few overseas establishments are expanding to the United States
I follow Mikey Chen and now this guy ! cheers from Australia.
I can see you will super famous one day. Keep the good work brother
Been there. He’s right; the steak is great and even better for the price
The waitress said 'mache' when describing the salad. It's the french name for that particular lettuce. In the states it's called corn salad or lamb's lettuce.
$35 for a sit down steak dinner in NYC is a phenomenal deal
Absolutely! Especially if it includes salad and fries and a refill
That is really not a terrible line in modern NYC either. There's still plenty of great places with none, but plenty of lines. I see lines that size outside ordinary bagel places in the morning. I would love to see a line a fraction of that length at _any_ time nowadays at Katz's, where the pastrami sandwich in a cafeteria setting is around the same price.
Also, personally my favorite steak is skirt and you can get a nice big, very good one at Latin American restaurants around NYC. Used to be a much cheaper cut but still pretty affordable.
UA just became my fav American youtube video food blogger. Just surprised they let UA wear a Ball Cap in such a fancy restaurant.
It’s ua’s magical cap, he becomes a TH-cam star with it on. I am kind of kidding but not really
It might have a French name, but not at fancy restaurant
@@Mickcottonyou’re trolling
It is a French restaurant. Not a crappy thrashy Italian American one.
Seems much more reasonable price wise than most of the high end steak houses you have reviewed! Great video!!
I used to walk by their old location all the time but never tried it. I'll have to give their new location a try.
Hi UA, yesterday that steak and fries looked amazing. I’ve had Black & Blue at a place in Vegas named Black & Blue. They had one of those flame grills with the big wheel and drop the steak into a pit of fire. Chars the outside, inside is blue rare, it was amazing. My guess on the fries is beef tallow. Just like McDonald’s used before the Food Police stopped them. That’s why their fries were so good back in the day. My guess is they’ll be tossing the salad better going forward. We all need to go there and film our food! Great timing, I can go make dinner now, I’m starving! Great video.
Joe
The thinly sliced steak in that sauce looked mouth watering ! UA came with the hype to a new place that's worth the hype 😊
UA is getting a lead on us foodies 😂
Went there when it was on lex and 52 and loved it and sauce and the deal.
The face you make when eating is hilarious 🤣
Hey french here and I dig your channel !
Just wondering if those prices are normal in nyc cause in France you usually pay 25 buck max for an entrecôte !
Yeah unfortunately it’s extremely expensive for any meat dish. Where in France? I’d imagine you pay a lot more in Paris compared to other places in France right? NYC is similar. They can afford to put their prices insanely high, the population is so dense and huge. You won’t find it that expensive in more rural parts of the USA or in other countries. When you’re not in your country’s tourist capital everything is more cheap but less accessible, all the options are in these bigger cities.
Had it in Paris and it was one of the best steaks I ever had can’t wait to visit I live in Long Island so I’m close enough
Great review! I literally heard about this restaurant for the first time on yesterday. Everything looked great. When I went to France a few years ago, the fries were cooked in animal lard and boy were they the best fries. They may be doing the same here.
Yeah I am actually wondering if it's beef fat, which would make sense at a steakhouse
Beef tallow. McDonald's used to use it when their fries were really good. @@uaeats
Awesome video!! Keep up the good work brotha!!!
Yeah! Thanks for sharing this!
You should check out the North end in Boston! Once of my faves is Ristorante Saraceno - Boston.
And for dessert, Mike’s Pastry, Modern Pastry and Bova.
So many great options in the North End of Boston!!
You do great reviews.
I’m sure you don’t need me to mention it, but you could use your knife to cut the big lettuce leaf and I always ask for additional dressing if I see that it looks like it’s all on the bottom… Just saying.
Lucky you , they’re treating you like a king , good for you
Wait, did you say you get a free refill of steak AND fries? That alone makes it worth it especially at that price point. First restaurant I've seen in NYC where I'm not mad about how unworth it it is for what you pay and get.
Yep you do! Keep in mind though that the steak refill won't be as massive as the one I got. It'll be more like a few extra pieces
" unworth" is not a word
@@mikieanthony777😂😂😂👍
@@uaeatswhy? Did they give you special TH-cam creator steak? 😂
1st time catching you live!
14:30 "It's like magic, or some sort of illegal substance ..." Whatta recommendation! :) :) :)
😅
$35 for a steak frites with free refills?! That's an incredible deal in NYC! And the steak looks delicious too! 😋
Just a quick FYI for those wondering, the steak they serve at Le Relais is a ribeye. Sirloin steak would be called “contre-filet”. That green sauce is divine it never disappoints
Contre filet is actually New York strip not sirloin
Not to mention there's entrecot in their name, which is ribeye lol
He’s quickly become my fave TH-camr
You should have taken a little of the steak and put it on top of the bread with the sauce and made a little sandwich… Yum! And then make another little mini sandwich with the steak and the fries and sauce on top. Probably would’ve made a nice bite.
I was planning on doing that for my review ❤
#10:05 he said oh wow its already sliced 😅😂. You couldn't tell that by looking at it 🤦🤦🤦🤦
Easier to eat and makes it tender as they cut against the grain
Yeah really that's why it's called steak Freitas he's not too worldly😮
Love your videos bro. I'm half korean/chinese like you too.
It's great.. Been to one in London
It is opening night so I would expect long waits. I visit it in a few months when the crowd dies
Agreed
This place will always be crowded for dinner. With prices the way they are, people will be lined up down the block for a deal every night.
I ate at a spinoff chain of this restaurant in Lyon, which is simply called "L'Entrecote". The main difference from your experience was that they served the steak on a platter, family style (there were four of us) with heaters underneath.
The frites were surprising to me. They look standard and unassuming, but there's something addictive about them.
What is the big deal about hand cut and I assume machine cut fries? I'm sure both are cut by some sort of blade? Or does he just assume anything done by hand is better?
French dressing, French bread, and French fries. This restaurant with the difficult name to pronounce is going on my bucketlist. Thanks for the delicious review, UA! 😋👍
I think in France they call it dressing, bread and fries. 😆 definitely still want to visit
Ohh man this review made me so hungry
You need to invest in a mic that does not capture more of the ambient sounds -
Gallagher's Steakhouse has a prix fix lunch special for $32, includes sliced steak, appetizer and dessert. Available on the weekends too. Very popular.
Excellent review my dude! Nothing beats steak! my fav for sure.
What steakhouses might you recommend?
I have tried that one but i think the one in Miami is much better and its been around longer. If you are in Miami definitely check it out. Lentrecote Sunny Isles Beach
The wait could have been a while because it was the first day of reopening, so I'd maybe cut them some slack there. But I love your wholesome, earnest and open-minded approach. Keep it up!
looking at the stats youre gaining some well deserved traction. youre a great food guy.
You should’ve tried the profiteroles.
Yep one of my favorite desserts❤
For sure!!! Had one in Paris. Was in my hit list after watching TH-cam videos
Hey UA I love your videos! Big fan from Montreal!
Also if you ever plan on coming back to Montreal I work at a hotel and can hook you up with a good room for a good price! Also have a bunch of places that are must try’s to suggest. Lemme know
Thank you! I may take you up on that! I loved Montreal and would love to return someday
@@uaeats Awesome!!! Looking forward to having you back!
I don't know why, but I'm not a fan of the baseball cap and hoodie worn to not so casual restaurants. Also, the ADIDAS spelled backwards in the cap reveals the camera was flipped. Is this some kind of goofball distinguishing trademark?
im noticing a lot of these reddit esque "im gonna gaslight you to do what I want" type comments. dont listen to any of them UA u a Chad
Pretty good deal for steak frites either in NYC or in France! Certainly allows one to brush over some of the flaws.
For sure! It was a very reasonable price
In France, a steak frites is more around 15 € / $. Maybe not in Paris, though.
Bound to have someone go eventually with a killer palate and who can nail down what it is and publish it haha.
I used to go to that restaurant in Paris many many times, great place.
19:22 that hand was fuckin scary 😂
is it better than the al capone place ?
Always go with medium at this place always mix the salad and they have some kind of mustard in the salad dressing. Bread is for the sauce Jesus. Always get their chocolate deserts they are all great. Their wine is pretty decent too
I'm waiting for the day that UA will get a tripod for his phone and be able to eat with two hands.
Do you waste what you don't eat ot take the leftovers to go?
It sounds weird, but when I went to Le Relais about five years ago, I had apple strudel for dessert. I'm not that into apple strudel but the other choice was ice cream with chocolate sauce. Well, that strudel was so insanely delicious, I still remember it. The restaurant was fun to eat at and the waitresses were all really nice. Happy it's open again - thanks for the video UA!
Do they not have knives in France?
Vegas with Shin and UA Eats are my two favorite Asian food vloggers.
Probably your favorite food good vlogger. Doesn’t get much better than an ua drop.
Both my favorite vloggers
Shin & this guy should get married 🎉. They both complain about everything 👎🚽🤡🤡
@@trentbatemanthey are both 🤡🤡
UA: glad you visited this restaurant on their reopening. I can remember eating there many years ago! For $35 plus tax & tip that meal was a steal! Not including the Vacheron dessert! Look a pastrami plus fries at Katz's is almost $40!
In my observation, most of the customers that evening were long-time regulars. Says a lot that so many people flooded the place first chance they got to return!
When you don’t see UA’s eyes, you know the food is good! 😂
☺
Hey UA watching you on that line.. I never noticed that you are kinda tall. :)
I will not wait in long line for anything (restaurants, bars, amusement parks). If I really want to visit I'll go at an off-peak time when I can enjoy myself in peace.
To state the obvious - you could have mixed up the salad yourself to even out the dressing among all the leaves. Entrecote - pronounced en-tray-coat. This restaurant chain is the opposite of bougie - it's more a working-mans' steak restaurant.
Love the free second portion!
Who does that?
Plus the steak looks great!
$35 in nyc unbelievable!
That looks so damn good!🤤🤤
Can't wait to go back to NYC. This is THE BEST STEAK FRITS.
Let us know how it was for you
In my opinion if you live far away from NYC and finally visit NYC, it’s best to focus on the Italian American food and pizza. Because you can find great steaks, burgers, etc… in many other American regions. But good versions of Italian American food and pizza is difficult to find once you’re out of the northeast part of America
Grate video as always…..you come to Ireland 🇮🇪 and try Conor McGregors bar / steakhouse
Don’t ever change, I love these reviews!
UA ur my favorite person from nj
interesting how they are mixing the french terms for steak welness, its actually blue, saignant, a point, bien cuit. or rare, mediumrare, medium, well done.
Not really, Rare =Saignant. Bleu does not really exist in the US context (would be rare as fuck).
@11:09 That wasn’t “double fisting”. Be careful of “double fisting” too. 😬
Hey UA did anyone ever tell you to take your hat off when you sit down to eat in any restaurant let alone a classy one
$35 is a great price in NYC. If I visit, I would try with a Medium cook
While the restaurant should properly dress the salad, you can turn the salad with your fork a few times. It will distribute the dressing better.
Your facial expressions always worry me as it looks like you are always grossed out. I can only imagine restaurant staff seeing that 🙃
My wide just said the same
He makes his facial expressions like the food is nasty
Bc he's an idiot.
Will have to go try this place when we visit!
Do it!
Superb review UA, as usual.
A couple of points;
1. I’m surprised there was no butter at the table, to go with the bread.
2. I’m surprised that they don’t specify the cut of the meat (and yes I know what steak frites is).
3. That steak was rare bruh……
4. It seemed very LOUD in there, and bright, two things I hate.
Anyhow, props for sitting alone and waiting for your food AND the amazing review!!!
The French only eat bread with butter at breakfast time. The bread is really not meant to be eaten alone- it is more for enjoying with the main course
@@kguy123456 Thank you! I didn’t realize that…….
It was sirloin.
@@jimklemens5018 If I’m not mistaken he said “I think it’s sirloin”.
@alanledzep1967 I was telling you what type of steak it was.
For desert you should have taken the profiteroles it would fit your taste more, vacherin is a desert for sugar tooth I actually don’t like it as well way to sweet
Your channel is way better on you tube .🇦🇺😉👍
Not overly struck on this place.
Making the bread and salad a course is lousy .
Salad needs alot of improvement to be a course not a side .🤦♀️
Skro, wearing a baseball hat in a nice restaurant?
I agree, these kids have no etiquette
Steak Frites is traditionally a casual fare
I went to The Grill earlier this year, which is very high end. Still had wealthy tourists in sweatpants 🤦🏼
Suck it
Do you not think you should take your cap off when eating in a restaurant? I do but maybe it's an age thing 😊 great review by the way
Those days are gone..... restaurants only care about getting your dollars.
What? This reaction means it’s tender and really nice? 10:25. C’mon now 10:26
13:54 Look at what! Bread soaked in sauce?
17:12 I’d like to have yr worries
18:35 I’d love this desert. It’s just yr opinion.
steak refills?? now that's a steakhouse...
They plan for that :)
$35 for that is a steal. For the same quality and portions at most steakhouses, expect $50 +
Go to Carne Mare, they have a good gorgonzola steak!
I want those fries!!!!
Well I think you just chose my lunch spot for me next week! So, I always called it "black and blue", but I'll only order it with filet mignon. This looks decadent, and I'm excited to try. I like the refill idea, it keeps the steak from getting cold on your plate. And the fries... My guess at a French joint is duck fat. Excellent review as always sir! And, do you have an Instagram account? I'm on there, same username as here.
Let me know if it's less crowded at lunch time! And no UA Eats instagram account yet, but when I go full time I will look into making one
Did you order it raw?
Rare
You seem so sweet and done to earth. Can you get the steak without the sauce?
Tl;dr - Steak finally arrives at the table at 8:36.
What does bougie mean,,?
The fact that they gave you more steak but wouldn’t give me more steak if I went there means I would never go here.
This restaurant gives a
new meaning to
BYOB -- Bring Your
Own Butter