>> TODAY ON "$9.99," WE ARE
EXPLORING ALL THE THINGS YOU CAN
EAT AROUND THE CITY FOR UNDER
10 BUCKS, BUT WHAT EXACTLY IS
THIS SANDWICH?
STAY TUNED AND I'LL TELL YOU.
[ CRUNCHES ]
[ WHISTLES ]
HEY, EVERYONE.
WELCOME TO "9.99," THE SHOW THAT
TAKES YOU AROUND THE CITY, SHOWS
YOU ALL THE NEAT THINGS YOU
COULD DO FOR UNDER 10 BUCKS.
I'M DAVE EVANS, AND TODAY WE'RE
HAVING A BITE.
NOW, YOU'VE SEEN FOOD ON THIS
SHOW BEFORE.
I LOVE DOING FOOD STORIES.
BUT TODAY WE'RE DEDICATING
THE WHOLE EPISODE TO EDIBLES.
AND WHAT BETTER WAY TO START
THAN WITH A SWEET TREAT THAT
SOME PEOPLE EAT FOR BREAKFAST?
YEAH, WE'RE TALKING ABOUT
DOUGHNUTS, AND THEY'VE BEEN
DOING IT HERE IN BAY RIDGE
THE RIGHT WAY FOR A WHILE.
LOCATED ON 5th AVENUE BETWEEN
68th STREET AND BAY RIDGE AVENUE
IS WHERE YOU'LL FIND A FAMILY
SHARING A LOVE FOR DOUGHNUTS.
>> MY NAME IS
AUGOUSTIS NEAMONITIS.
WE ARE AT MIKE'S DONUT SHOP
IN BAY RIDGE, BROOKLYN.
>> AND WHILE YOU'LL SEE MORE
OF GUS NOWADAYS, IT ALL STARTED
WITH HIS FATHER, MIKE.
>> MY FATHER LEARNED FROM
HIS UNCLE -- CAME HERE AS
AN IMMIGRANT FROM GREECE.
HE'S BEEN DOING IT EVER SINCE.
HE GOT TAUGHT THE TRADE AND THEN
JUST OPENED HIS OWN BUSINESS.
WE'VE BEEN HERE ALMOST 38 YEARS
IN THIS LOCATION.
WE ARE THE OLD-SCHOOL WAY.
WE STILL MAKE IT THE WAY THEY
WERE MADE HERE IN THE '60s,
'70s, AND '80s.
WE HAVEN'T CHANGED A THING.
WE MAKE JELLY, BOSTON CREAM,
CRULLERS, FRENCH CRULLERS,
CHOCOLATE, GLAZED,
OLD-FASHIONED, CINNAMON ROLLS,
BOW TIES.
WE CAN GET A MACHINE TO DO IT,
BUT IT WOULDN'T TASTE LIKE
THE WAY THEY DO NOW.
WE STILL CUT THEM HANDMADE ONE
BY ONE, FRY THEM INDIVIDUALLY.
>> SINCE HANDMADE IS THE NAME
OF THE GAME, IT'S TIME FOR ME
TO GET MY HANDS INVOLVED.
WHAT KIND OF DOUGH ARE WE
LOOKING AT HERE?
>> THIS IS A CAKE DOUGH.
WHAT WE'RE MAKING RIGHT NOW
IS PLAIN CRULLERS, WHERE I'M
GONNA FLATTEN THIS OUT AND CUT
THEM UP, PUT THEM ON THE TRAY
HERE, AND THEN FRY THEM.
>> OKAY.
SO WHAT DO I GOT TO DO FIRST?
>> SO, YOU GOT TO, BASICALLY,
ON A LIGHT -- DON'T PUSH IT
HARD.
ON A LIGHT WAY, JUST LET IT
FLOW OUT.
>> OKAY.
>> READY?
YEAH.
>> ALL THE WAY FROM SIDE TO
SIDE?
>> SIDE TO SIDE.
>> HOW MANY YEARS YOU BEEN DOING
THIS, MIKE?
>> 35.
>> 35 YEARS.
>> IN THIS LOCATION.
[ LAUGHTER ]
>> HEY, MIKE.
>> HOW ARE YOU?
[ LAUGHTER ]
>> GOT TO PUT A LITTLE FLOUR
ON IT SO IT DOESN'T STICK.
>> GUS, NEVER FORGET WHOSE NAME
IS ON THE T-SHIRT.
>> YES -- MIKE.
YOU GOT THAT RIGHT.
>> YOU'LL TELL ME HOW WRONG
I'M DOING IT, OKAY?
>> DON'T WORRY. IT'S OKAY.
GO AHEAD.
>> FLIP -- OH.
ALL RIGHT, I WANTED TO DO
THE FANCY --
>> IT'S OKAY.
>> I GOT ONE.
>> YEAH, GOOD.
>> ONE MADE IT INTO THE HAND.
LOTS OF PEOPLE LET US KNOW
WHEN WE'RE DOING IT WRONG.
THAT'S WHAT I LIKE ABOUT THIS.
EVERYONE -- A LOT OF OVERSIGHT.
YOU KNOW, I SHOULD MENTION
THE CRULLER IS MY MOTHER'S
FAVORITE DOUGHNUT.
HI, MOM.
>> [ LAUGHS ]
>> I'LL BRING YOU HOME
A CRULLER.
>> AND WE ARE GOOD.
THIS IS READY TO BE FRIED.
>> INTO THE FRYER.
THEY'RE MAKING AND SELLING LOTS
OF DOUGHNUTS ALL DAYLONG AT
MIKE'S, SO THEY NEED EVEN MORE
HANDS TO HELP OUT.
>> WE GREW UP IN HERE --
ME AND MY TWO SISTERS.
MY NEPHEWS ARE STARTING TO WORK
WITH US.
WE LIVE IN BAY RIDGE, SO WE'RE
VERY WELL-KNOWN.
WE LOVE THE COMMUNITY.
WE ENJOY BEING HERE.
WE'RE NOT GOING ANYWHERE.
>> IF IT WAS UP TO ME, I'D TRY
THEM ALL, BUT FOR NOW, I'LL JUST
HAVE ONE.
>> OKAY, DAVE.
SO WHAT DOUGHNUT ARE YOU GONNA
HAVE?
>> GUS, I'VE GOT MY EYE ON
THE FRENCH CRULLER.
>> ALL RIGHT. GOOD CHOICE.
>> THAT'S GOT TO BE THE
PRETTIEST FRENCH CRULLER I'VE
EVER SEEN.
>> YEAH.
>> ENJOY.
>> THANKS SO MUCH.
>> YOU'RE WELCOME.
>> OH, MY GOD.
LOOK HOW BEAUTIFUL THAT IS.
IT'S DEFINITELY NOT ONE OF THOSE
COOKIE-CUTTER FRENCH CRULLERS.
YOU CAN TELL THIS IS BEAUTIFULLY
MADE BY HAND.
OH, IT'S SO LIGHT.
OKAY.
SO THAT'S ABSOLUTELY THE BEST
FRENCH CRULLER I'VE EVER HAD.
LISTEN.
IF YOU WANT GOOD, FAMILY-MADE
HANDMADE DOUGHNUTS, YOU GOT
TO HEAD TO MIKE'S, AND HERE'S
HOW YOU CAN.
WHETHER IT'S A DOZEN OR JUST
SOME MINIS, YOU CAN HAVE
A DELICIOUS BARGAIN AT
MIKE'S DONUTS.
WHILE YOU MIGHT EAT A DOUGHNUT
FOR BREAKFAST HERE IN
THE STATES, HEAD TO TRINIDAD,
AND A COMMON BREAKFAST FOOD
IS A LITTLE BIT SPICIER.
A CLOSER TRIP IS TO THE
CARIBBEAN SECTION OF BED-STUY,
BROOKLYN, WHERE YOU'LL FIND
A STRETCH OF NOSTRAND AVENUE
THAT'S HOME TO A SLEW OF DOUBLES
SHOPS.
BUT WHAT'S A DOUBLE?
>> DOUBLES IS TWO SLICE OF FRIED
DOUGH THAT WE PUT CHICKPEAS
THAT WE CALL CHANNA.
>> HEAD TO 481 NOSTRAND AVENUE
BETWEEN HANCOCK AND HALSEY
STREET IF YOU'RE LOOKING TO
SHAKE UP YOUR MORNING ROUTINE
AND GET A TASTE OF THE ISLANDS.
>> A LOT OF PEOPLE FROM
TRINIDAD, WHEN THEY MIGRATE,
THEY CAME TO THIS NEIGHBORHOOD.
DOUBLES IS LIKE A NATIONAL DISH
IN TRINIDAD.
IF YOU DO EAT A DOUBLE, YOU JUST
HAVE TO GET A TASTE AFTER THAT.
>> SO LET'S TALK ABOUT
THE COMPONENTS OF A DOUBLE.
HERE'S WHAT YOU NEED TO KNOW.
FIRST, THE CHANNA, OR CHICKPEAS,
SLOW-SIMMER IN SPICES TILL
THEY'RE TENDER AND FULL OF
FLAVOR.
SECOND, THE BREAD --
IT'S ROLLED, THEN FRIED.
ON A BUSY DAY, THEY'RE MAKING
TONS OF THESE GUYS.
FOUR BOXES OF PAPER, 500 SHEETS.
OH, YOU'RE MAKING THOUSANDS
OF DOUBLES.
>> [ LAUGHS ]
>> WHEN YOU ORDER A DOUBLE,
TWO PIECES OF FRY BREAD GO DOWN
ON THE WAX PAPER.
THEN THEY'RE HIT WITH
A HEALTHY SCOOP OF
THE CHICKPEAS.
TIME TO CHOOSE YOUR SAUCES.
TAMARIND IS SWEET,
THE MANGO CHUTNEY IS A LITTLE
HOT, AND THEN THE PEPPER SAUCE
IS REAL HOT.
I'M GETTING ALL THREE.
THEN IT GETS WRAPPED WITH
A FLICK OF A WRIST, READY
TO GO.
YOU'VE DEVELOPED QUITE SOME
SPEED OVER THE YEARS, I WOULD
THINK.
>> YES, YES.
YOU GOT TO MOVE FAST HERE.
LOVE AT FIRST SIGHT IS LIKE
DOUBLES AT FIRST TASTE.
>> DO YOU HAVE ANYTHING ON YOUR
MENU THAT'S MORE THAN $10?
>> NO.
>> NO, RIGHT?
>> NOTHING, NOTHING.
[ SPEAKING INDISTINCTLY ]
>> RIGHT.
SO EVERYTHING HERE IS $10 OR
LESS.
>> NOT EVEN THAT -- $5 OR LESS.
>> $5 OR LESS.
>> [ SPEAKING INDISTINCTLY ]
[ LAUGHTER ]
>> OH.
FINALLY I GET TO EAT ONE AFTER
SITTING THERE LOOKING AT THEM
GETTING MADE OVER AND OVER.
IT SMELLS SO GOOD.
NOW, I GOT THE SPICY ONE.
I WANTED TO DO IT RIGHT.
I GOT EVERYTHING ON IT.
SO I GOT THE MANGO SAUCE,
THE PEPPER SAUCE, THE TAMARIND
SAUCE.
THIS IS A TRICKY THING TO EAT.
OH, THAT'S REALLY GOOD.
YOU KNOW, THE TEXTURE OF
THE BREAD IS SO INTERESTING
'CAUSE IT'S STRETCHY AND CHEWY.
YOU HAVE THE SWEETNESS OF
THE TAMARIND, THAT KIND OF
CREAMINESS OF THE CHICKPEAS,
AND THEN THE HEAT OF THE PEPPER
SAUCE, BUT IT'S NOT -- IT'S NOT
A CRAZY HEAT.
IT'S NOT OVERWHELMING.
I SUGGEST YOU GO GET
THE EVERYTHING-ON-IT SPICY WRAP
FOR A BUCK 50.
YOU CAN'T BEAT THAT.
DOUBLES -- A NEW BREAKFAST
FOR AMERICA.
TO HAVE ONE, OR MAKE IT
A DOUBLE, HERE'S THE INFO.
>> HI, I'M BETTY CAMPBELL-ADAMS,
AND MY BUSINESS IS
LLOYD'S CARROT CAKE.
>> HEAD UP NORTH TO
THE RIVERDALE SECTION OF
THE BRONX WHERE, AT
6087 BROADWAY, YOU'LL FIND
THE DELICIOUS SMELL OF SWEET
SPICES WAFTING ACROSS THE STREET
TO VAN CORTLANDT PARK.
>> LLOYD'S CARROT CAKE IS
A COMPANY THAT MY HUSBAND
STARTED SOME 31 YEARS AGO IN
THE BASEMENT OF MY FATHER'S
BUILDING.
I TOOK OVER THE BUSINESS
7 YEARS AGO WHEN MY HUSBAND,
LLOYD, PASSED AWAY.
I LEFT WORK AND JUMPED IN THIS
FULL SPEED.
IT'S BEEN AMAZING.
SEEING THE FACES ON PEOPLE WHEN
THEY WALK IN AND REALLY TALK
ABOUT OUR CAKE OR TELL ME HOW
FAR THEY'VE COME FROM TO GET
THIS CAKE IS REALLY, REALLY
FULFILLING, AND, YOU KNOW,
BRINGS A LOT OF JOY TO ME.
>> AND LLOYD'S CARROT CAKE HAS
BECOME QUITE THE WORLD TRAVELER.
>> IT'S BEEN TO IRAQ, BELIEVE IT
OR NOT.
IT'S BEEN TO ISRAEL, IT'S BEEN
TO LONDON, IT'S BEEN TO
ARGENTINA, ECUADOR, PARIS,
THE PHILIPPINES, AND JAPAN.
THEY'RE SO ANXIOUS TO COME IN
AND TELL US WHERE THEY'VE TAKEN
OUR CAKES TO.
>> SO WHAT MAKE'S LLOYD'S SO
SPECIAL?
>> THE CARROTS.
[ CHUCKLES ]
IT'S TOPPED OFF WITH
A CREAM-CHEESE FROSTING, AND
THAT REALLY IS THE ICING ON
THE CAKE -- LITERALLY.
>> WHEN IT COMES TO MAKING
THESE PERFECT CARROT CAKES,
BETTY AND HER TEAM ARE TURNING
OUT HUNDREDS EVERY DAY IN
A HUMBLE-SIZED KITCHEN.
INGREDIENTS?
SIMPLE.
FLOUR, BAKING POWDER, LOTS OF
EGGS, AND SECRET SPICES, AND,
OH, YEAH -- THE CARROTS.
SO THIS IS LIKE A -- NOT COARSE,
NOT FINE.
IT'S KIND OF LIKE RIGHT IN
THE MIDDLE.
>> IT'S RIGHT IN THE MIDDLE.
YEAH, WE PUT IT THROUGH
A GRINDER TWICE.
>> BLEND IT UP, WEIGH IT OUT
IN THE PANS, ADD NUTS AND
RAISINS -- OR DON'T.
AND SOME PEOPLE HATE RAISINS?
>> AND SOME PEOPLE HATE RAISINS.
>> THAT'S NOT ME.
I DON'T GET IT.
BUT, YOU KNOW, TO EACH HIS OWN.
BAKE IT UP, AND IT'S TIME
TO FROST THIS CAKE.
>> SIGNATURE CREAM-CHEESE
FROSTING ON THERE.
>> IT'S CLICHé, BUT I --
THE SMELL IN HERE.
IF THERE WAS SMELL-O-VISION,
YOU KNOW, THE PEOPLE AT HOME
WOULD BE LIKE, "UH, LET'S DO IT
RIGHT NOW."
>> "LET'S GET UP THERE QUICKLY."
>> NOT TO MENTION, I SMELLED IT
FROM DOWN THE BLOCK WHEN I GOT
OUT OF MY CAR.
>> THAT'S THE WHOLE IDEA.
>> YEAH.
>> ALL RIGHT, SO NOW WE'RE GONNA
CUT OUR CAKE SO YOU CAN
EXPERIENCE WHAT
LLOYD'S CARROT CAKE IS ALL
ABOUT.
>> OH, MY GOODNESS.
MAYBE I CAN BE CALLED
A CARROT-CAKE CONNOISSEUR.
I'VE BEEN EATING CARROT CAKE
MY WHOLE LIFE.
I LOVE IT.
SO THIS IS MY FIRST --
>> THIS IS YOUR FIRST TIME?
>> FIRST LLOYD'S CARROT CAKE
EXPERIENCE.
OKAY, HERE WE GO.
[ FOOT TAPS ]
>> [ LAUGHS ]
>> THAT IS THE BEST CARROT CAKE
I'VE EVER EATEN.
I DON'T THROW THAT AROUND
LIGHTLY, BETTY.
>> OKAY, GOOD.
I COULD HAVE TOLD YOU THAT.
>> MMM.
A LOT OF CARROT, A NICE,
MOIST...
>> AND JUST A GOOD BLEND OF
SPICES, AS WELL.
>> IS IT HEALTHY?
IT TASTES HEALTHY.
>> IT IS HEALTHY.
DID YOU SEE THE AMOUNT OF
CARROTS WE PUT IN THERE?
>> THAT'S A HEALTHY AMOUNT
OF CARROTS.
AND THAT CREAM-CHEESE FROSTING.
>> AND THE CREAM-CHEESE
FROSTING.
>> SWEET, BUT NOT OVERLY SWEET,
THE NUTS -- IT'S JUST THE
PERFECT BLEND OF SPICE AND CAKE.
LISTEN...
I DON'T CARE WHAT COUNTRY YOU'RE
IN, WHAT STATE YOU'RE IN...
A TRIP TO LLOYD'S CARROT CAKE
IS NECESSARY IF YOU'RE
A CARROT-CAKE LOVER.
>> IT'S DEFINITELY WORTH IT.
>> MMM.
BETTY, THANK YOU SO MUCH.
>> YOU'RE WELCOME.
>> COME GET SOME CARROT CAKE.
WHAT ARE YOU WAITING FOR?
>> [ LAUGHS ]
>> HAVE YOUR CAKE AND EAT IT,
TOO.
HERE'S THE DETAILS FOR BOTH
LOCATIONS.
WE'RE ABOUT TO EXPERIENCE
A SANDWICH THAT'S BEEN SERVED
HERE FOR 110 YEARS.
IT'S FED MAYORS, IT'S FED
PRESIDENTS, AND GENERATIONS
OF FAMILIES FROM
THE NEIGHBORHOOD.
WHAT'S IT CALLED?
IT'S CALLED A PANELLE SPECIAL.
NEVER HEARD OF IT?
WE'LL TELL YOU ABOUT IT.
151 UNION STREET JUST OFF
THE COLUMBIA WATERFRONT
IN CARROLL GARDENS, BROOKLYN, IS
WHERE ANYBODY WHO'S ANYBODY SITS
NEXT TO US NOBODIES ALL FOR
THE LOVE OF FOOD...
WHERE SICILIAN SPECIALTIES LIKE
RICE BALLS, STUFFED ARTICHOKES,
AND POTATO CROQUETTES ARE DONE
LIKE THEY WERE IN THE OLD
COUNTRY.
>> MY NAME IS FRANCESCO BUFFA.
I TOOK OVER THIS RESTAURANT
TO MY FATHER-IN-LAW.
IT'S A FAMILY RESTAURANT
ESTABLISHED 1904.
I'VE BEEN HERE ALREADY MORE THAN
40 YEARS MYSELF.
>> YOU'VE PROBABLY HEARD OF
FOCACCIA, BUT WHAT EXACTLY
IS A FOCACCERIA?
>> FOCACCERIA -- IT'S -- WELL,
USUALLY ANY SANDWICH YOU PUT
ON THE HOT BREAD, THEY CALL IT
FOCACCIA.
THAT'S WHAT IS A FOCACCERIA.
>> BUT IF YOU'RE LOOKING FOR
SOMETHING CLASSICALLY SICILIAN,
AND, HECK, EVEN VEGETARIAN,
THE PANELLE SPECIAL IS
A SANDWICH THAT CAN'T BE MISSED.
IN ORDER TO MAKE PANELLE, FIRST
A POLENTA IS MADE, BUT NOT WITH
CORN FLOUR.
INSTEAD, IT'S MADE WITH CHICKPEA
FLOUR.
AS SOON AS IT'S DONE COOKING
OVER THE FLAME AND BEFORE IT
COOLS, IT'S QUICKLY SPREAD INTO
A THIN LAYER ON THESE CUSTOM
WOOD BLOCKS.
ONCE COOLED, THEY'RE PEELED OFF,
REVEALING THE EMBEDDED DESIGN.
WHEN YOU PLACE YOUR ORDER,
THE PANELLES ARE FRIED FRESH,
DRAINED, AND PUT ON A FRESH
BAKED ROLL.
THAT GETS A HEAPING SCOOP OF
THICK RICOTTA CHEESE, SOME
PECORINO ROMANO, AND THEN THAT
GETS POPPED IN THE OVEN FOR
A QUICK MELT.
THAT'S HOW YOU MAKE
A PANELLE SPECIAL.
>> THE THING IS, YOU GOT TO KEEP
DOING THE SAME THING, THE SAME
RECIPE.
DON'T CHANGE IT.
GIVE THE QUALITY TO THE PEOPLE
AND YOU CAN'T GO WRONG.
ALL THE PEOPLE COME BACK.
>> THE LOCALS HAVE KNOWN ABOUT
FERDINANDO'S PANELLES FOR
DECADES, BUT HAS THE TASTE
CHANGED?
>> I WENT TO SACRED HEARTS
ST. STEPHEN'S GRAMMAR SCHOOL,
WHICH IS ON HICKS STREET, AND ON
WEDNESDAYS WHEN WE HAD A HALF
DAY, MY MOM WOULD GIVE ME
10 CENTS, AND I WOULD COME HERE
FOR A PANELLE SANDWICH.
IT HAS NOT CHANGED ONE BIT.
IT'S FABULOUS.
>> OH, BOY.
THANKS SO MUCH.
>> ENJOY.
>> THANK YOU.
ALL RIGHT.
THE BIG TASTE TEST.
THAT'S A MASSIVE SANDWICH.
[ CRUNCHES ]
CRISPY, THE CHEESE IS SO SMOOTH.
I MEAN, NO WORDS CAN DESCRIBE
IT.
110 YEARS OF HISTORY RIGHT HERE,
AND IT'S DELICIOUS.
MMM.
HAVE A TASTE OF SICILY WITH
THE PANELLE.
IT'S SPECIAL.
CAN'T DO A FOOD EPISODE IN
NEW YORK CITY WITHOUT TALKING
ABOUT PIZZA, AND YOU KNOW ME.
I'M ALWAYS SEARCHING FOR
THE BEST.
SO, WHEN IT CAME TO FINDING
THE BEST PIZZA...
WITH A NAME LIKE THAT, IT BETTER
BE PRETTY GOOD.
LOCATED AT 33 HAVEMEYER STREET
IN WILLIAMSBURG, BROOKLYN,
BEST PIZZA OFFERS UP GOURMET
PIZZA SERVED IN A COMFORTABLE
ATMOSPHERE, MADE IN AN OVEN
WITH A RICH HISTORY.
>> THIS OVEN IS, LIKE, OVER
100 YEARS OLD.
SOME PEOPLE SAY 116 YEARS OLD.
IT WAS A BAKERY HERE FOR
A LOT OF YEARS.
THE SIZE OF THE OVEN, IT'S LIKE
THE SIZE OF A ONE-CAR GARAGE.
IT GOES ALL THE WAY BACK.
EVERYONE IN THE NEIGHBORHOOD
KNOWS THIS PIZZERIA BECAUSE
THE BAKERY WAS SORT OF LIKE
THE CORNERSTONE OF
THE NEIGHBORHOOD.
THE GUY WHO USED TO OWN
THE BAKERY USED TO COOK TURKEYS
IN HERE FOR THANKSGIVING FOR
THE LADIES IN THE NEIGHBORHOOD.
IT DEFINITELY WAS A PIECE OF
THE NEIGHBORHOOD.
AFTER SO MANY YEARS OF COOKING
IN THE OVEN, IT COOKS SO EVENLY
AND HAS THIS DEFINITELY LIKE
A UNIQUE FLAVOR TO IT.
I THINK IT ADDS SOMETHING TO
THE PIZZA THAT'S KIND OF
UNEXPLAINABLE.
YEAH, ABSOLUTELY.
>> BUT IT'S NOT JUST THE HISTORY
OF THE OVEN THAT FLAVORS
THE PIZZA, REAL BURNING WOOD
HELPS, TOO.
>> WORKING WITH WOOD, TO ME,
THERE'S NOTHING REALLY BETTER,
YOU KNOW.
I DON'T CARE WHAT YOU'RE
COOKING.
IT LOANS SORT OF THIS SOFTER
HEAT TO THE PIZZA, AND
THE FLAVOR FROM THE WOOD BLENDS
A SMOKINESS TO IT THAT YOU DON'T
GET FROM COAL.
>> SO HOW DOES A CHEF TRAINED
AT THE TOP CULINARY SCHOOL IN
THE COUNTRY WIND UP OPENING
A PIZZERIA?
>> YOU KNOW, I KIND OF GREW UP
IN THE GOLDEN AGE OF PIZZA IN,
LIKE, THE CAPITAL OF PIZZA AT
THE TIME, WHICH, TO ME, WAS
BENSONHURST, BROOKLYN.
I GREW UP TWO BLOCKS AWAY FROM
18th AVENUE -- AT THE TIME WHEN
I WAS GROWING UP, SORT OF THIS
AMAZING PLACE TO HAVE PIZZA.
I LOVE, LIKE, SORT OF
THE PLATFORM OF PIZZA.
I LOVE THAT'S IT'S A LOT OF
PEOPLE'S FAVORITE FOOD.
I LOVE THAT YOU COULD TOUCH
A LOT OF PEOPLE WITH IT.
IF YOU HAVE $3 IN YOUR POCKET,
YOU CAN COME IN HERE AND GET
A SLICE OF PIZZA, BE IN AND OUT
IN A COUPLE OF MINUTES, AND
HOPEFULLY HAVE AN AMAZING
EXPERIENCE, YOU KNOW.
>> INSTEAD OF OFFERING TONS OF
OPTIONS, BEST PIZZA KEEPS IT
SIMPLE.
>> GENERALLY WE PUT OUT FOUR
DIFFERENT PIZZAS HERE AT
BEST PIZZA.
TWO OF THEM ARE SQUARES AND
TWO OF THEM ARE ROUND PIES.
OF COURSE, YOU HAVE YOUR REGULAR
CHEESE PIZZA.
THEN WE HAVE OUR WHITE PIZZA,
A PIE THAT HAD NO SAUCE ON IT
AND RICOTTA CHEESE -- SOMETHING
I GREW UP EATING.
WE PUT THE CARAMELIZED ONIONS ON
IT, AND THEN WE PUT SOME SESAME
SEEDS ON THE CRUST.
THE GRANDMA PIZZA, WE SPICED
OURS UP.
WE PUT ANCHOVIES ON OURS, AND
THEN THIS VEGGIE PIE SORT OF
DEVELOPED OUT OF OUR LOVE
FOR VEGETABLES.
IF YOU WANT, YOU CAN GET
A MEATBALL PIE, YOU CAN GET
PEPPERONI PIE, YOU CAN GET
ALL LIKE THE NORMAL STUFF.
>> HI, FRANK.
>> WHAT'S GOING ON, MAN?
>> I WAS GONNA GO WHITE AND
REGULAR, BUT NOW THAT I'M SEEING
THIS VEGGIE PIE, I THINK I'M
GONNA GO WHITE AND VEGGIE 'CAUSE
THAT'S UNBELIEVABLE-LOOKING.
>> WHITE AND VEGGIE?
YEAH, IT'S A GOOD CHOICE.
IT JUST CAME OUT OF THE OVEN,
AND WE ALWAYS RECOMMEND WHEN
IT JUST COMES OUT OF THE OVEN.
>> ALL RIGHT, SO, I'LL DO IT.
AWESOME.
>> THERE'S ONE VEGGIE SLICE...
AND ONE WHITE SLICE.
>> PERFECT.
THANKS, FRANK.
>> ENJOY, MAN.
I'VE NEVER BEEN MORE EXCITED
TO EAT BY-THE-SLICE PIZZA
BEFORE, AND THIS IS THEIR
BEST SELLER.
IT'S A WHITE SLICE, RICOTTA
CHEESE, SOME, LIKE, SHAVED
PARMESAN, AND THERE'S
CARAMELIZED ONIONS, WHICH IS
UNIQUE.
I'VE NEVER SEEN THAT BEFORE.
OH, THAT'S KILLER.
[ CRUNCHES ]
MMM.
THAT'S SO GOOD.
THE SWEETNESS OF THE CARAMELIZED
ONION IS NOT SOMETHING YOU
NORMALLY EXPERIENCE ON PIZZA,
BUT IT'S SO GOOD.
SESAME SEEDS BY THE TIME YOU GET
TO THE CRUST.
ALL RIGHT, NOW, VEGGIE SLICE --
I'M NOT ANTI-VEG, BUT WHEN IT
COMES TO MY PIZZA, I TYPICALLY
DON'T GET VEGGIE SLICES, BUT
LOOK HOW BEAUTIFUL.
THERE'S RADISHES ON IT, PEPPERS,
GREENS, CARROTS.
MMM.
THE CRUST ON THIS IS A THICKER
SQUARE CRUST THAN THIS PERFECTLY
THIN.
YOU DO TASTE THE SMOKINESS OF
THAT WOOD-FIRED OVEN.
ALL RIGHT, IT'S OFFICIAL.
THIS IS THE BEST PIZZA.
FANTASTIC.
WHEN IN THE NEIGHBORHOOD,
THIS IS THE WAY TO GO.
SO, IS IT THE BEST PIZZA?
GO GRAB A SLICE AND YOU CAN BE
THE JUDGE.
>> MY NAME IS KEIKO WEST.
WE ARE IN TAKAHACHI BAKERY
IN TRIBECA.
>> LOCATED ON THE EDGE OF
TRIBECA AT 25 MURRAY STREET,
TAKAHACHI BAKERY IS A CROSS
BETWEEN A TRADITIONAL JAPANESE
BAKERY AND SOMETHING YOU COULD
ONLY FIND IN NEW YORK CITY.
THEIR BAKED GOODS RANGE FROM
SWEETBREADS WITH SWEET FILLINGS
TO SAVORY OFFERINGS LIKE THEIR
SOFTSHELL CRAB SANDWICHES.
SO WHAT'S SO UNIQUE ABOUT
TAKAHACHI?
>> OUR BAKERY IS KIND OF
TRADITIONAL BAKERY.
WE HAVE MORE LIKE A JAPANESE
TRADITIONAL BREAD HERE.
IN JAPAN, PEOPLE REALLY LIKE
FRENCH STYLE.
NOT MANY LIKE THIS IN JAPAN
ANYMORE.
ALSO, WE HAVE SPECIAL SANDWICHES
LIKE SPICY SALMON AND
TUNA TATAKI LIKE SESAME STYLE.
WE SELL REALLY NICE SIZE TO
SNACK.
TODAY WE GONNA MAKE ANPAN --
SWEET DOUGH WITH SWEET RED-BEAN
PASTE INSIDE.
>> IT'S TIME FOR ME TO SUIT UP
AND HEAD INTO THE KITCHEN TO
MAKE SOME OF THEIR SIGNATURE
BUNS -- ANPAN.
ONCE THE DOUGH IS READY, THE
PRE-WEIGHED BALLS GET ROLLED
INTO ROUNDS, AND THIS IS
A TECHNIQUE THAT TAKES SOME
PRACTICE.
A BALL OF THE SWEET RED-BEAN
PASTE GETS PLACED IN THE MIDDLE
OF THE DOUGH.
THEN THE DOUGH IS STRETCHED UP
AND AROUND IT, SEALING IN
THE SURPRISE CENTER.
FROM THERE, THEY GET PUT INTO
A PROOFER TO RISE.
SEE YOU IN 40 MINUTES.
ONCE RISEN, AN EGG WASH MAKES
THEM SHINY, AND A PERFECTLY
PLACED DOT OF POPPY SEEDS MAKES
THEM PRETTY.
AND INTO THE OVEN THEY GO.
THE FINISHED PRODUCT LOOKS GOOD
ENOUGH TO EAT.
WELL, THEN LET'S EAT IT.
>> YOUR CHANGE.
>> ARIGATO.
[ SPEAKS JAPANESE ]
>> [ SPEAKS JAPANESE ]
>> SO HERE WE ARE.
WE HAVE OUR BEAUTIFUL FINISHED
ANPAN.
NOW THE TRUE TASTE TEST.
OOH, THERE'S SOME GOOD WEIGHT
TO IT.
MMM.
THAT'S GOOD.
THE DOUGH ITSELF IS JUST SO
SWEET AND SOFT.
THAT'S A REALLY TENDER,
DELICIOUS DOUGH.
AND THEN, OF COURSE, THE NICE
SURPRISE IS THE SWEET RED-BEAN
PASTE INSIDE.
I THINK JAPANESE BAKERIES MIGHT
BE MY NEW BAKERY.
TAKAHACHI IN TRIBECA.
TO SHAKE UP YOUR BAKERY CHOICES
AND HEAD TO TAKAHACHI, HERE'S
THE INFO YOU'LL NEED.
WHEN IT CAME TIME TO DECIDE HOW
TO END MY FOOD EPISODE, I KNEW
IT HAD TO BE A DESSERT, AND WHEN
I ASKED FRIENDS ON STATEN ISLAND
FOR A RECOMMENDATION, THEY
OVERWHELMINGLY SAID
THE COOKIE JAR.
HEAD TO 1226 FORREST AVENUE
IN THE WEST BRIGHTON
NEIGHBORHOOD OF STATEN ISLAND,
AND YOU'LL FIND
A BEAUTIFUL-LOOKING AND
TERRIFIC-SMELLING BAKE SHOP
WITH OWNERS WHO ARE PASSIONATE
ABOUT ALL THINGS COOKIE.
>> MY NAME IS JAMES CARROZZA,
THE ONE AND ONLY CAKE CHEF HERE
ON STATEN ISLAND, AND WE ARE
STANDING IN MY SECOND BAKERY
CALLED THE COOKIE JAR.
MAKING COOKIES, I'VE BEEN DOING
IT FOR OVER 35 YEARS, EVER SINCE
I WAS ABOUT 13 YEARS OLD.
I'VE MADE COOKIES IN KOSHER
BAKERIES, GERMAN BAKERIES,
ITALIAN BAKERIES.
MAKING COOKIES IS MY PASSION.
>> WHEN YOU WALK INTO
THE COOKIE JAR, WHILE YOU MAY
NOTICE THE TREMENDOUS ASSORTMENT
OF FRESHLY BAKED COOKIES,
THE WALL OF COOKIE JARS WILL
CERTAINLY CATCH YOUR EYES FIRST.
BUT WHERE DID THEY ALL COME
FROM?
>> COOKIE JARS ARE FUN TO GO
SEARCHING FOR.
I LIKE SEARCHING FOR THEM
AT YARD SALES.
THEY'RE ALL FOR SALE, AND WE
SELL THEM WITH COOKIES IN
THE JAR.
SO PEOPLE, WHEN THEY GIVE
THE JAR AS A GIFT, THERE'S
COOKIES ALREADY IN THEM.
>> AND THE COOKIES ARE INCLUDED
IN THE PRICE OF THE COOKIE JAR.
SPEAKING OF PRICES, THERE'S ONE
VERY SPECIAL THING ABOUT THE WAY
THE COOKIE JAR'S COOKIES ARE
PRICED.
THEY'RE ALL THE SAME PRICE.
AT $11 A POUND, YOU CAN GET
ANYTHING FROM LINZER TARTS TO
SOMETHING FOR THE PEANUT-BUTTER
LOVERS.
WE SELL A LOT OF COOKIES WITH
NUTS.
WE USE REAL PISTACHIOS.
WE MAKE COOKIES WITH MACADAMIA
NUTS, COOKIES WITH PECANS, WITH
WALNUTS -- JUST A COOKIE THAT
HAS SUBSTANCE.
>> BUT WITH A VARIETY LIKE
THE COOKIE JAR'S, THERE'S STILL
GOT TO BE A FAVORITE.
>> MY ACTUAL FAVORITE COOKIE
IS THE ONE THAT I CREATED FOR
THE MISSUS.
IT'S CALLED THE MARIA.
IT'S A BUTTER COOKIE ROLLED INTO
CHOPPED ALMONDS FILLED WITH
RASPBERRY JAM AND DRIZZLED
WITH CHOCOLATE.
WE CAN'T MAKE ENOUGH OF THOSE.
PEOPLE LOVE THOSE.
>> THE FANTASTIC SMELL WAFTING
THROUGH THE STORE COMES FROM
THE OPEN KITCHEN WHERE ALL OF
JAMES' SECRET RECIPES LIVE.
THEY ARE A SECRET, RIGHT?
SO, JAMES, I SEE SOME
INGREDIENTS.
THERE'S A LITTLE RECIPE HERE.
WHAT ARE WE MAKING?
>> WE'RE GONNA MAKE A VERY
VERSATILE COOKIE DOUGH.
>> OKAY.
>> AND WITH THIS DOUGH, WE CAN
MAKE A LOT OF DIFFERENT THINGS.
>> PERFECT.
>> SO IT'S BASICALLY JUST
A FEW INGREDIENTS.
EIGHT EGGS.
LET'S DO THAT.
>> WOW.
YOU'RE AN EGG-CRACKING WIZARD.
>> AND SOME BAKING POWDER.
>> BAKING POWDER.
>> ONE OUNCE.
PUT THAT IN.
>> I LIKE THAT YOU'RE NOT AFRAID
TO TELL THE MEASUREMENTS.
>> NOWADAYS, THERE'S SO MANY
FABULOUS RECIPES ONLINE, THERE'S
NO REAL SECRETS ANYMORE.
>> THERE IS NO SECRETS.
>> WHEN I STARTED -- WHEN I WAS
13 YEARS OLD, AND I STARTED
WASHING POTS IN A BAKERY,
THE BAKERS WOULD ACTUALLY GET
MAD AT YOU IF YOU WATCHED THEM
WHILE THEY WERE SCALING.
>> NO KIDDING?
>> THEY'D SAY, "WHAT ARE YOU
LOOKING AT?
GET OUT OF HERE."
THEY DIDN'T WANT YOU TO TAKE
THEIR SECRETS.
>> RIGHT.
>> IT WAS A SECRET.
>> RIGHT.
>> THEY DIDN'T WANT YOU TO
KNOW.
>> THERE'S A FANTASTIC BUTTER
SMELL IN THIS BAKERY.
>> YEAH.
WE USE ONLY BUTTER, REALLY.
THIS DOUGH IS SO VERSATILE,
YOU COULD LEAVE IT IN
THE REFRIGERATOR FOR A WEEK.
IT WON'T GO BAD.
>> AND STILL MAKE COOKIES
WITH IT.
>> AND STILL MAKE COOKIES WITH
IT ALL THROUGH THE WEEK.
YOU COULD TAKE THIS AND ROLL IT
INTO SESAME SEEDS.
>> OKAY.
>> TAKE IT IN THE MIDDLE LIKE
THIS, RIGHT, AND JUST TWIST IT.
>> OH, THAT WAS A COOL TRICK.
TAKE IT, FOLD IT IN HALF,
AND THEN TWIST IT?
>> YEAH.
>> OR PERHAPS THE BEST
APPLICATION -- SHAPING IT INTO
YOUR FAVORITE LETTERS OR
NUMBERS.
IF YOU'RE PICKING UP A POUND
FOR A PARTY, IT'LL BE HARD
TO RESIST RIPPING IT OPEN.
SO GRAB A FEW AND A COFFEE
TO ENJOY RIGHT IN THE SHOP.
NOW, I'D LIKE TO THINK I'VE GOT
THE PERFECT VARIETY HERE.
I HAD TO GET THE MARIA COOKIE
THAT JAMES WAS TALKING ABOUT.
A WHOOPIE PIE, I THINK, KIND
OF HANDLES THE MORE CAKEY SIDE
OF THINGS.
YOU GOT TO REPRESENT WITH
A COOKIE BAR, TOO.
SO I'M GONNA TRY THE MARIA
FIRST.
MMM.
THAT'S A DELICIOUS COOKIE.
YOU KNOW, A LOT OF TIMES AT
BAKERIES, ALL THE COOKIES TASTE
THE SAME.
THIS IS SUPER UNIQUE.
THE SWEETNESS OF THE DOUGH,
THE BRIGHTNESS OF THE JELLY,
THE CRUNCH OF THE ALMONDS --
THAT'S FANTASTIC.
OKAY.
NOW WHOOPIE PIE --
RED VELVET WHOOPIE PIE.
MMM.
OKAY, MACADAMIA COOKIE BAR.
OOH.
I THINK I FOUND MY FAVORITE.
THESE ARE REALLY GOOD.
THIS IS OUT OF THIS WORLD.
WELL, IF YOU'RE IN
STATEN ISLAND, OR I CAN GO SO
FAR AS TO SAY THIS IS WORTH
A TRIP TO STATEN ISLAND.
WITH OVER 100 VARIETIES OF
COOKIES, THERE'S SOMETHING
YOU'RE GONNA LIKE.
THE COOKIE JAR.
TO FILL YOUR COOKIE JAR,
HERE'S THE INFO YOU NEED.
THOSE WERE SOME DELICIOUS
COOKIES.
THANKS SO MUCH FOR JOINING ME
TODAY AND HAVING A BITE, BUT
BEFORE WE SAY GOODBYE, LET'S
RECAP THOSE BITES WE HAD.
MIKE'S DONUTS IN BAY RIDGE
IS A GREAT WAY TO START YOUR
DAY, AND WITH THEIR
DOUGHNUT HOLES PRICED AT 15
FOR A DOLLAR, THAT MIGHT JUST
BE THE BEST BARGAIN IN TOWN.
DOUBLES ARE A BREAKFAST TREAT
IN TRINIDAD, AND IF YOU WANT TO
START YOUR DAY ON THE SPICY SIDE
OF LIFE, HEAD TO BED-STUY
WHERE DOUBLES ARE JUST $1.50
EACH.
FERDINANDO'S FOCACCERIA IN
CARROLL GARDENS SERVES CLASSIC
SICILIAN PANELLE SPECIAL
SANDWICHES FOR 6 BUCKS.
AT LLOYD'S CARROT CAKE IN
THE BRONX, GET THE SIGNATURE
SLICE WITH NUTS AND RAISINS
FOR $3.00
FULL CAKES START AT $11.25
FOR A 6-INCH.
AT BEST PIZZA IN WILLIAMSBURG,
SLICES ARE THE STAR OF THE GAME.
WHETHER ROUND OR SQUARE, WHITE
OR RED, TWO SLICES AND A SODA
FOR UNDER 10 BUCKS.
TAKAHACHI BAKERY IN TRIBECA
HAS A GREAT SELECTION OF
JAPANESE SWEET AND SAVORY
TREATS, AND PRICES START
AT JUST $1 APIECE.
AND THE COOKIE JAR IN
STATEN ISLAND HAS AN
UNBELIEVABLY VAST SELECTION
OF COOKIES ALL THE SAME PRICE --
11 BUCKS A POUND.
SO IT JUST GOES TO SHOW, YOU
DON'T HAVE TO SPEND A TON OF
MONEY TO HAVE A GREAT TIME
IN NEW YORK CITY.
YOU JUST GOT TO GET OUT THERE
AND DO IT.
FOR "$9.99," I'M DAVE EVANS,
AND I'LL SEE YOU NEXT TIME.
I WILL DO THIS.U NEXT TIME.
>> YEAH, GO AHEAD.
OH, YEAH, YEAH.
VERY GOOD.
>> HEY!
>> VERY GOOD.
>> YOU CONTRIBUTED.
>> THAT'S IT.
THAT'S ALL I COULD DO IS
THE STRAIGHT LINE.
>> WE DON'T NEED THE DOT, THEN,
RIGHT?
>> OF COURSE WE NEED THE DOT.
>> I DON'T KNOW.
>> [ Italian accent ] EH!
MARRONE, OFF-CAMERA.
[ LAUGHS ]
>> AND THEN JUST ROLL OUT...
>> [ Normal voice ] "STARRING
DAVE EVANS."
THAT WON'T TAKE TOO LONG.
>> SURE.