I always watch your videos and am constantly dismayed by some of the really picky and negative comments you recieve. Just keep going pal. Not everyone is so dismissive of people's efforts.
I agree. I discovered his channel recently and have enjoyed watching a couple videos a night this week. I was really surprised by the number of super critical and negative comments. An unusual amount. Like guys. C’mon. Bro is a small part-time TH-camr that does this as a passion. Hes a regular guy that likes his meats and is sharing his experiences.
You should give an honest review of Cote Korean Steakhouse! It’s a unique spin on the typical steak house and offers so many other cuts and dry aged meats in a Korean bbq format.
In time, UA will have 100k subs, it just takes time. His on camera presence and aura is refreshing and most importantly, entertaining. I hope he stays with it. I get to live vicariously through his experiences.
Although what UA is doing is great, he needs to diversify a bit, not everyone wants to watch steak and pastrami videos. This is probably why he's not gaining subs very quickly
Self-sacrifice? You bet. Food critics don't just indulge; they endure. We face grueling 1-2 day per week schedules, endless travel to theme parks and fine dining establishments, and the pressure to post videos of ourselves relaxing as we do little more than engage in a basic human function for 20-35 minutes. We're the unsung heroes ensuring you're well apprised of all the best dining experiences you can't afford and will probably never experience. Now, if you'll excuse me, I've been working for well over 45 minutes today, and I'm well overdue for a glass of wine.
Yay! I finally got to see your "Quality Meats" review. One of my fave steak place. I never visited there during lunch but my dinner visit there it was always busy. I tasted both filet mignon and Dry-Aged Prime Tomahawk Ribsteak but I always prefer the filet mignon. They were both good! Shrimp cocktail was also very good. I also tried the asparagus and spinach, I liked them all. Lolz. Service was one of the top notch by my experience.❤ Can’t wait to return. Love your channel. Looking forward to see more videos, and maybe find some areas I never been to so I can visit myself.
I enjoyed your review. I was slightly puzzled when you first tasted the corn creme brulee because I thought your expression was that you didn't like it. Pleasantly surprised you enjoyed it so much.
My whole family enjoys your reviews every lunchtime mon-friday. We all bet on what the review will be based on facial expression. You point out all the exact things we notice from the couch and it appears that our pallets are quite similar...Great minds!!👍 Keep it up. We hope you can afford to make this your career soon. Much love!!❤
Hi UA. Have you eaten at the Pastrami Grill Bistro in Garfield, NJ? I understand that their pastrami sando is excellent and about half-price compared to NYC. Cheers.
Certainly, this was an excellent restaurant review. The meat was presented, in my opinion, MEDIUM; MEDIUM RARE! No issues since this remains in the "bliss" zone for all beef. AND, the corn creme brulee appeared to be a worthy signature side dish that is a MUST TRY! I am not that interested in desserts (rather prefer to get "fat" eating proteins!) However, I do appreciate your accurate & described review of your dessert. Well done, sir! Thank you for sharing!
You have a great channel but several of your opinions are based on flawed logic. I know that sounds like I am attacking you but I'm really not. The reason the butter is so thin is so that you have a larger surface area to put on the steak to melt - rather than a glob of it that will take a long time to melt. The bread is pull away - the fork is meant to assist in this. A few other things I can explain if you want. The thing to say is "idk why they have a fork" or "Im not sure why they slice the butter so thin" instead of "they do it for cost cutting" which is absolutely false. B
Dude! Spend for a camera stand so you can video and use both hands to eat! Forget wearing a button down shirt (they can be purchased for $30) and focus on equipment. Nice video!
That corn creme brulee looks outstanding.. Not sure if you've been but Wollensky's Bar (next to the steakhouse) offers my favorite steakhouse burger in the city. It's $25 and incredible.
That creme brulee looked awesome. I had a trio once with traditional, coffee/espresso, and i think the 3rd was chocolate, but nothing ever like that. The corn is a good idea, texture and a different kind of sweetness, plus creamed corn is a thing anyway.
That corn creme brulee had me salivating! The steak looked nice as well! I think your outfit was suitable for the place. The body warmer/vest gave me George Costanza vibes (in a good way) :D
I suggest reviewing Gage & Tollner in Downtown Brooklyn. The place has an amazing history, a landmarked interior, and has been a foodie destination for a couple of years. It is considered a steakhouse.
That steak did look great, but not all that much of a portion for a $95 tomahawk..I paid $150 for one that was 32 Oz. It easily fed four people at a Casino in Reno and it was just as good looking when brought to our table.
Another great review, UA! This place has been on my radar for some time, I still need to get here. You always reference Gallagher's, and I'd have to say that is currently my go-to Manhattan steakhouse. Definitely try and check out Porter House in the Time Warner Center. Chef Michael Lomonaco's place, and wonderful views of the south end of Central Park. Cheers!
been watching your videos and subscribed. i'm a big fan of quality meats. they also have a quality italian that's worth checking out around the corner from there.
Went to capitol grill in Skokie Ill yesterday and had the bone in dry aged New York strip. Fries came with it and really good rolls. It was amazing. I know its a chain but Ive been to 3 and all of them have been great and I always get the same thing see above. I have not found another restaurant in my area that has it. Im sure there is one by you. If you come to Wisconsin look me up Ill take you to 2 steak houses that I love that our independent and amazing.
It's pull apart bread, so the point of the fork is not to eat the bread with a fork, It's clearly to be able to separate the bread and serve it for a table of two or more without everybody handling it with their paws while it's going around the table.
This looks one of the best I have seen on the channel. Really nice crust on the steak and I can smell the meat from the video. Sides look all great too. New York prices are ridiculous though, lol. Everything should be like 1/2 no matter how good.
Excellent choices. So happy you got the corn. Love any type of cream corn. Very surprised you got the butter when in one of your last steak videos you were sorry you wasted your money. Didn’t need it. But I appreciate the try. I also appreciate the tomyhawk steak. I’m loving your videos.
That was perfectly cooked, allowed the fat to be amazing, that dish looked spectacular. I thought 9 dollars was a fair deal considering a drink cost 2x that
I've wanted to come here for a while.. since me and you have similar tastes I trust your review... going to gallaghers end of the month for a boys' night out and celebrating my younger cousins' new job... Gunna try to go here for lunch one day when I'm in the city.
Glad you lost the hat. When I last asked you, one the members said I should not act like your mom. Just felt that you should try to fit in better. Not trying to put you down. I also feel that staff will treat you with more respect if you wear more appropriate attire. So happy that your channel has grown so much over the years. 😊
As always you bring us the real deal. I appreciate this review. Thanks for your take on the dining experiencee. Monkey Bread is typically serverd with glossed with a sweet glaze. Your QM garlic bread just looked like garlic bread in a tin. How was the truffle butter in the middle of meal -- it did not melt so I assume the stake was warm/cold? This is the smallest Tomahawk steak I have ever seen with alot of fat-- is the after pandemic size? I would never eat corn creme brulee / pudding as it is just a bunch of sugary calories and super inexpensive to prepare. The dessert look likeit was in grandma's fridge for two days. I'm old skool and weary of steakhouses that open for lunch.
I understand you are a "for the people" style reviewer but some of your opinions are ignorant or forced. The truffle butter for example, instead of understanding the reason as to why they chose to do it that way, you assumed it was due to cost costing and theatrics. When it reality, that butter is being stored cold, so when it's shaved paper thin it's going to melt or spread a lot easier as it will hit room temp a lot quicker than a pad of butter. Though I agree theatrics/demonstrations play a role, you should be appreciate of this method vs criticizing it. $9, give or take is standard for black truffle butter any almost any steakhouse I've been too and I've never had it prepared table side at a steakhouse. I thought that was a brilliant little touch!
I had an excellent Mexican spiced carnitas skirt steak lately. Beautiful smokey chilli, chipotle flavour! Bone is worth a bit more-the meat is always sweetest closest to the bone and it is more rare-I'm a blue rare guy-I've never sent a steak back for being 'too rare'.
Your experience was about the same as mine. Good but not the best. I would like to see a review on 4 Charles Prime Rib in New York City IF you can get a reservation.
I always watch your videos and am constantly dismayed by some of the really picky and negative comments you recieve. Just keep going pal. Not everyone is so dismissive of people's efforts.
I bet they’d be lucky to get 5 subscribers let alone 50k. Plus you know what they say about opinions.
I completley agree! UA you are GREAT!!!
I agree. I discovered his channel recently and have enjoyed watching a couple videos a night this week. I was really surprised by the number of super critical and negative comments. An unusual amount. Like guys. C’mon. Bro is a small part-time TH-camr that does this as a passion. Hes a regular guy that likes his meats and is sharing his experiences.
Thanks
You should give an honest review of Cote Korean Steakhouse! It’s a unique spin on the typical steak house and offers so many other cuts and dry aged meats in a Korean bbq format.
I love Cote, but the format might not make for the easiest filming and reviewing
nah better off trying Cote's new spinoff korean fried chicken restaurant just opened Coqodaq. work along with the algorithm
In time, UA will have 100k subs, it just takes time. His on camera presence and aura is refreshing and most importantly, entertaining. I hope he stays with it. I get to live vicariously through his experiences.
Although what UA is doing is great, he needs to diversify a bit, not everyone wants to watch steak and pastrami videos. This is probably why he's not gaining subs very quickly
@@一片叶的故事interesting take, they are his highest viewed videos, lots of competition in doing nyc food. I would be curious
It's a niche. Niches never really do huge numbers
@@一片叶的故事 Yeah he could start doing fart videos and impersonating chinese immigrants in racist ways. Those would be funny.
@@usernameisusername"Niche"🤔...🤣🤣🤣
Seems like this was one of the better steak restaurants you have been to this year. Love your videos!!
The amount of self-sacrifice you go through to bring us these videos is heartwarming! But no seriously, thanks! Once again a great video!
Self-sacrifice? You bet. Food critics don't just indulge; they endure. We face grueling 1-2 day per week schedules, endless travel to theme parks and fine dining establishments, and the pressure to post videos of ourselves relaxing as we do little more than engage in a basic human function for 20-35 minutes. We're the unsung heroes ensuring you're well apprised of all the best dining experiences you can't afford and will probably never experience.
Now, if you'll excuse me, I've been working for well over 45 minutes today, and I'm well overdue for a glass of wine.
So worth watching you swoon over that corn creme brulllie! I am happy you found heaven in a bite !!! Great video as always - thanks !!!
Yay! I finally got to see your "Quality Meats" review. One of my fave steak place. I never visited there during lunch but my dinner visit there it was always busy. I tasted both filet mignon and Dry-Aged Prime Tomahawk Ribsteak but I always prefer the filet mignon. They were both good! Shrimp cocktail was also very good. I also tried the asparagus and spinach, I liked them all. Lolz. Service was one of the top notch by my experience.❤ Can’t wait to return.
Love your channel. Looking forward to see more videos, and maybe find some areas I never been to so I can visit myself.
I enjoyed your review. I was slightly puzzled when you first tasted the corn creme brulee because I thought your expression was that you didn't like it. Pleasantly surprised you enjoyed it so much.
Your reviews and your style are very straightforward and cut through the fluff, I very much enjoy your taste tests. Thank you for this great content.
UA, fantastic review as always! Love your videos! Thank you for all you do.
Man you are leveling up…only way to succeed is to FULL SEND and you are definitely doing it big. Congrats UA
At 16:11 - _"I'll have what he's having."_
Here’s to the next 50,000 subscribers UA. You’ve earned it 🍾🥂
My whole family enjoys your reviews every lunchtime mon-friday. We all bet on what the review will be based on facial expression. You point out all the exact things we notice from the couch and it appears that our pallets are quite similar...Great minds!!👍 Keep it up. We hope you can afford to make this your career soon. Much love!!❤
That take-away bone would make an excellent contribution to some great stock that can be made and frozen for later use.
I think this is the best looking steak I've seen from about a dozen of your videos. Great looking sear. Looks delicious.
I had this steak on my birthday one year and it's one of the best I've had.
You should review the signature strip steak at “Strip House” on E 12th street and the side you should have is the truffle cream of spinach
Thank you for your honesty.
UA im happy your channel is growing! Do a live with us sometime
Hi UA. Have you eaten at the Pastrami Grill Bistro in Garfield, NJ? I understand that their pastrami sando is excellent and about half-price compared to NYC. Cheers.
Certainly, this was an excellent restaurant review. The meat was presented, in my opinion, MEDIUM; MEDIUM RARE! No issues since this remains in the "bliss" zone for all beef. AND, the corn creme brulee appeared to be a worthy signature side dish that is a MUST TRY! I am not that interested in desserts (rather prefer to get "fat" eating proteins!) However, I do appreciate your accurate & described review of your dessert. Well done, sir! Thank you for sharing!
This is what I get when I order a medium rare. Now, I order a rare.
You have a great channel but several of your opinions are based on flawed logic. I know that sounds like I am attacking you but I'm really not. The reason the butter is so thin is so that you have a larger surface area to put on the steak to melt - rather than a glob of it that will take a long time to melt. The bread is pull away - the fork is meant to assist in this. A few other things I can explain if you want. The thing to say is "idk why they have a fork" or "Im not sure why they slice the butter so thin" instead of "they do it for cost cutting" which is absolutely false. B
Dude! Spend for a camera stand so you can video and use both hands to eat! Forget wearing a button down shirt (they can be purchased for $30) and focus on equipment. Nice video!
That corn creme brulee looks outstanding.. Not sure if you've been but Wollensky's Bar (next to the steakhouse) offers my favorite steakhouse burger in the city. It's $25 and incredible.
Love your reviews
I love the song your playing in the background!
Thanks UA..another enjoyable video
😀😀😀Wow! that Tomahawk Steak UA it looks fantastic bro..
That creme brulee looked awesome. I had a trio once with traditional, coffee/espresso, and i think the 3rd was chocolate, but nothing ever like that. The corn is a good idea, texture and a different kind of sweetness, plus creamed corn is a thing anyway.
That corn creme brulee had me salivating! The steak looked nice as well! I think your outfit was suitable for the place. The body warmer/vest gave me George Costanza vibes (in a good way) :D
No George would be wearing the inflatable jacket.
😜
I suggest reviewing Gage & Tollner in Downtown Brooklyn. The place has an amazing history, a landmarked interior, and has been a foodie destination for a couple of years. It is considered a steakhouse.
$95 for a tomahawk is such a steal! 😮 QM is at the top of my list to try now. 😅
It is? Where ? Lala land ?
Glad I don't live in nyc. Crasy.
That steak did look great, but not all that much of a portion for a $95 tomahawk..I paid $150 for one that was 32 Oz. It easily fed four people at a Casino in Reno and it was just as good looking when brought to our table.
I don't enjoy my tomahawks looking this lean, Idk how it can look like it has no intramuscular fat/marbling at all.
Yeah, not paying 95 dollars for a steak even if it was the best you can buy. But that's me. Looked a little small. Great video.
I like that you show the wine list, keep on doing that!
14:40 I knew from past videos that, UA makes weird faces when he loves food, but still got concerned with his face there
Somebody in the comments called it the 'Squint Meter' or something like that.
Lol
Always going to have two sides of the viewers! Keep it up UA!!
Your videos are really honest and a treat to watch...very little fluff, mostly facts!
You’ve gotta hit up west side steakhouse!!
This is how food review channels should roll!
Excellent as usual! That looked like an incredible meal 😩
Another great review, UA! This place has been on my radar for some time, I still need to get here. You always reference Gallagher's, and I'd have to say that is currently my go-to Manhattan steakhouse. Definitely try and check out Porter House in the Time Warner Center. Chef Michael Lomonaco's place, and wonderful views of the south end of Central Park. Cheers!
I visited this place while traveling and it was truly the best experience.
that creamed corn creme brule looked sooooo bomb-ima creamed spinach/corn stekhouse guy soooo this is 😮😮😮😮
What a wonderful steak with the truffle butter. Do you think this steak is as good or better than the ribeye you critiqued at Delmonico's?
been watching your videos and subscribed. i'm a big fan of quality meats. they also have a quality italian that's worth checking out around the corner from there.
Great review UA!
Went to capitol grill in Skokie Ill yesterday and had the bone in dry aged New York strip. Fries came with it and really good rolls. It was amazing. I know its a chain but Ive been to 3 and all of them have been great and I always get the same thing see above. I have not found another restaurant in my area that has it. Im sure there is one by you. If you come to Wisconsin look me up Ill take you to 2 steak houses that I love that our independent and amazing.
50k subscribers soon! 🍻🍻
creamed corn brulee is a brilliant idea.
It's pull apart bread, so the point of the fork is not to eat the bread with a fork, It's clearly to be able to separate the bread and serve it for a table of two or more without everybody handling it with their paws while it's going around the table.
UA u routinely brighten my day
Keep up the good work UA . You have very great communication skills and I hope you will get a lot more Subscribers to support your spending!
Dropping a deuce look means it’s awesome!!!
This looks one of the best I have seen on the channel. Really nice crust on the steak and I can smell the meat from the video. Sides look all great too.
New York prices are ridiculous though, lol. Everything should be like 1/2 no matter how good.
How can you taste the food 21:49 with those giant bites
Excellent choices. So happy you got the corn. Love any type of cream corn. Very surprised you got the butter when in one of your last steak videos you were sorry you wasted your money. Didn’t need it. But I appreciate the try. I also appreciate the tomyhawk steak. I’m loving your videos.
That was perfectly cooked, allowed the fat to be amazing, that dish looked spectacular. I thought 9 dollars was a fair deal considering a drink cost 2x that
Wow. Looks so good! Always enjoy your videos, dad jokes and all.
your review on the ice cream had me dying. it's creamy like a ice cream lol
I've wanted to come here for a while.. since me and you have similar tastes I trust your review... going to gallaghers end of the month for a boys' night out and celebrating my younger cousins' new job... Gunna try to go here for lunch one day when I'm in the city.
your chanel is wholesome
Great revue👍
Love this!
The spinalis is the best part of the ribeye very tender and tastes great.
I've never heard of a corn Crème brûlée, might have to find a recipe and try to make it
1:48 Truly, I had never considered Australia any kind of wine resource. Barossa Valley 1999 for $1700/bottle? Or is it $1700/GLASS?
Glad you lost the hat. When I last asked you, one the members said I should not act like your mom. Just felt that you should try to fit in better. Not trying to put you down. I also feel that staff will treat you with more respect if you wear more appropriate attire. So happy that your channel has grown so much over the years. 😊
I agree, the hat was childish. Unfortunately people treat you on how you look and dress
Now if we can get him to stop using the serving spoon as the utensil to eat a side dish with, that would go a long way as well.
@@phillymouse2033 little by little
You make me want to come to NY! That looked very good.
I love watching UA eat the creamed corn
Looks world class UA :)
they do that style bread at STK - comes in a castiron. so good
Pure decadence. Thanks for taking the hit for us. 🥩
UA Loved the video specially the Tomahawk. But I need crunchy bread.
I light go there just for the corn.
Try St. Elmo's Steakhouse in Indianapolis..
As always you bring us the real deal.
I appreciate this review. Thanks for your take on the dining experiencee.
Monkey Bread is typically serverd with glossed with a sweet glaze. Your QM garlic bread just looked like garlic bread in a tin.
How was the truffle butter in the middle of meal -- it did not melt so I assume the stake was warm/cold?
This is the smallest Tomahawk steak I have ever seen with alot of fat-- is the after pandemic size?
I would never eat corn creme brulee / pudding as it is just a bunch of sugary calories and super inexpensive to prepare.
The dessert look likeit was in grandma's fridge for two days.
I'm old skool and weary of steakhouses that open for lunch.
Love this channel!!
Great show bro
Thanks
Great video
I understand you are a "for the people" style reviewer but some of your opinions are ignorant or forced. The truffle butter for example, instead of understanding the reason as to why they chose to do it that way, you assumed it was due to cost costing and theatrics. When it reality, that butter is being stored cold, so when it's shaved paper thin it's going to melt or spread a lot easier as it will hit room temp a lot quicker than a pad of butter. Though I agree theatrics/demonstrations play a role, you should be appreciate of this method vs criticizing it. $9, give or take is standard for black truffle butter any almost any steakhouse I've been too and I've never had it prepared table side at a steakhouse. I thought that was a brilliant little touch!
Try 4 Charles St. steakhouse. I want to try it myself
That steak looked so yummy ❤❤❤
Yes it did.
*gristle
Another great video. You have to invest in a tripod so you can use two hands to eat.
please tell me you take the leftover home?
You always look like you're in pain when you are trying food LOL😊
Annoying.
My wife’s favorite steak place in ny. Great service
I had an excellent Mexican spiced carnitas skirt steak lately. Beautiful smokey chilli, chipotle flavour! Bone is worth a bit more-the meat is always sweetest closest to the bone and it is more rare-I'm a blue rare guy-I've never sent a steak back for being 'too rare'.
It's hard to beat the rib cap for flavor in a steak. Keep doing what you're doing UA, you'll get there 👍
I almost thought for a sec it was Daves Quality Meats( The sneaker shop) jaja
3 people waiting 3 hours to see UA eat steak....Only in America
Hard work and enough income to quit his day job. That's the dream
Hard work? Lmfao in what dream @@fongsungjaupseio5542
@@hoppysport2872, that music is annoying as hell.
I was waiting 4 hours
What do ypu recommend
mannnnnnn I want to try that corn creme brulee!!!!
Btw UA, is that Bordier butter as served to you? Just curious.
"it looks like puffy, chewie balls"
UA eats, 2024
I love UA's restaurant reviews!👍 I can't wait 'til he tries out the rare, elusive & super-delicious "Trump Steak!"😋🤗
Please review Smith and Wollenskys swinging Australian Tomahawk
“Like an iced cream” loooool
Can you do some videos of some your cultural dishes?
Your experience was about the same as mine. Good but not the best. I would like to see a review on 4 Charles Prime Rib in New York City IF you can get a reservation.
Place looks excellent!
What a unique name, was "steak house" not available?