New York City’s Best Steak and Burger Deals Are at & Son Steakeasy!
ฝัง
- เผยแพร่เมื่อ 19 เม.ย. 2024
- & Son Steakeasy in Greenwich Village, NYC has some of the best steakhouse deals in the city. Their famous Adult Happy Meal comes with a burger, fries and an espresso martini. Plus we'll try the New York strip and porterhouse for two from their steak price fix menu!
━━━━━
FOLLOW US
Instagram: / travelfuller
TikTok: / travelfuller
MUSIC
Epidemic Sound: share.epidemicsound.com/vowwkq
![แฟนแนวใด๋ - ยูริ โตเกียวมิวสิค [OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/4_XVMuhhbsU/mqdefault.jpg)
![อาจารย์ยอด : ลุงแว่วเล่าเรื่องผี [ผี]](http://i.ytimg.com/vi/Fd2Qsy4dqpM/mqdefault.jpg)
So glad I found your channel. Both of your personalities are like those of a best friend - intelligent but not pretentious. Honest and not over-the-top.
Thanks so much! We always worry how we come across on camera so this is really nice to hear!
Great video as always! The reason some restaurants cook their meat sous vide, is so that it can be cooked in bulk in advance. When the order comes in to the kitchen, the cook takes the meat out of the cooler, quickly sears it on the cooktop, and it is ready to serve. No big deal, but definitely not "cooked to order". It also allows the use of a "not so tender" cut of meat, as the longer you cook it sous vide, the more tender it gets.
I personally love to cook sous vide, as it guarantees a perfectly cooked cut of meat. It's also a great way to pasteurize raw eggs to be used in no cook sauces (like hollandaise) without worry.
Thanks! It makes a lot of sense for restaurants dealing with super high quantities but I also think there’s something nice about having it cooked to order. I think they could benefit from sous viding it slightly less and searing it a little more. We’ve probably had sous vide steaks before but this was probably the most noticeable
@@travelfuller An easy way to determine if a steak has been cooked sous vide, is to look at a slice of meat and see that there is very little crust and a very uniform color from outside to the center. It is virtually impossible to get that result from conventional cooking.
Time to get a sound-vide machine for home!
Kristin and Will, WTF! You guys are on point. You guys should be blowing up into the 20K sub range at this point. Please keep chipping away to become TH-cam Stars!!
Hahaha this is too funny! Really appreciate it. Hopefully some day! Thanks so much for the support!
I agree they are great.. they are relatable. These are all places I’ve been to or waiting to go to! Honest reviews
@@animaladam5 thank you!!
then we gotta do our part. Post these videos on our social media outlets
@@incognitotees lol thanks! Really appreciate all the support!
This restaurant is gorgeous. Seems like the atmosphere might even surpass the food:)
I think you might be right! The food was good but the atmosphere was one one of our favorites
Love watching your videos --- especially the ones where you try out the steaks from the various NYC steakhouses. Good to know when we come out to the city one of these days. Thanks again for all you do!
Thanks for watching! We're taking a break from the NYC steakhouses for a bit but have a bunch more lined up to go to this summer
We love you two and your shows...... The Dillards.
Thanks so much! We’ve got a few more to post from NYC before we get to Vegas
I live in New York. I have a sous-vide (cheap ones are around 75$) and use it four times a week. Sous-vide can be ton to any temperature as all it does is hold a water bath to a constant temperature. Meat is vaccuum sealed with aromatics, seasoned and cooked and it comes out usually looking discolored (brownish/grey) out of the bag. What's typically done after is the meat is seared afterwards for a very short time, i.e. a smoking hot cast iron on high heat for no more than one minute a side. Due to how short the seared cooking time is, you never quite get the crust you would with a New York steak house steak. Sousvide seems like a good for place like this that probably prepares a large number of these specials in a short time frame and just wants a simple consistent way of cooking. Its very hard to screw up sous-vide.
Thanks so much for the info! It seems like a great method for restaurants or wedding venues that do a really high volume of steaks. I think these could have been better by cooking them slightly less and searing them more. Even though everything was very good, they didn’t seem quite like steakhouse steaks
Interesting take on a typical steak house! I like the ambiance 😅
Definitely! It’s not our favorite steak but something different is always welcome and the ambiance is amazing
This looks like my kind of place!!!!
Looks good - i might try this next week!
Let us know how it is! And if you wanted to get one of the happy meals just make sure it’s offered at the time you plan on going!
Thanks for another great review! I've never been here, but I'm not sure I would. The burger deal looks excellent, but not being able to order your steak to temp, at their prices? I have a sous vide at home, it's a great tool. However, it can take 1-2 hours to bring a steak to temp depending on the cut. They probably default to 130-134 F, and everything comes out at the same temp. Then they sear it off when you order. I bring NY strips to 124 F, then crust them on a 700 F grill. I see they have a UES location, it's right by me. I'll pop in and check it out. Cheers!
Thanks! I think you're exactly right. But since they sous vide to 130 or more they can't sear them too much or they overcook which is why they're a little underseared. I wish they did it like that, sounds amazing! Yes, the UES location is the original but the menu is quite different, possibly because it's much smaller. If you try it let us know what you think!
Awesome reviews guys! Keeps me interested entire time, for a guy with a shockingly bad attention span loll
Thanks so much! Haha same but with everything except food, I can think about food all day
@@travelfuller ditto
Hello! Like your videos and new subscriber! Was curious would you guys care to go to the Pecking House in Brooklyn and meet the Chef, Eric?
Hi! Thanks so much! Yeah, we’re always down to try a new spot
@@travelfullerHi do you have a business Email? Hope you both are well.
Sounds like the price fix is a great overall deal. Being a minimized I'd be happy. Thanks for the review & thumbs up.
Cheers from sunny Florida.
It definitely is! Especially if multiple people are doing it and you can get all of the sides. Thanks for always supporting us!
Sous Vide partially then sear or char grill
Yeah but I think it would be even better if they sous vide it slightly less and char it a little more
That takes away from the b Patty
The cooking method? Yeah, like we said the flavor is there but the texture is lacking a bit
Are you calling it price fix? Did you mean Prix Fixe? It is pronounced pree fiks.
Wow you’re right I can’t believe we didn’t notice we were doing that. Thanks for pointing it out!
@@travelfullerwait it’s not price fix? Bc if not I’ve been saying that wrong my whole life 🫠
Thank you so much for calling this out. I am binging their videos and they keep calling it price fix!
Were you there early? Lots of empty tables.
Yes! We typically take the first reservation to make it easier to film but it was full by the time we finished
Brother and Sister? :)
Haha nope but we get that a lot
@@travelfuller - Cool review :) Enjoy
Thanks!
All that looked delicious! We can tell you are a couple because you both have the same shaped noses. ha ha
It was! Really? I've never heard of that before!
@@travelfuller I was kind of joking, but sometimes married couples do resemble each other. Keep up the good work.
👍
@@mistergrendel32 haha yeah we get that a lot actually. Thanks!