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 RU-vidr that does this as a passion. Hes a regular guy that likes his meats and is sharing his experiences.
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.
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.
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.
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
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!!❤
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. 😊
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.
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.
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!
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.
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 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
@@bdubya2443 I left the comment before the video premiered. I just saw it. Great review. The steak was perfect, IMO. I’ll put Quality Meats on my list of NYC restaurants to visit.
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 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 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!
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.
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.
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.
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!
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.
Excellent review and thank you UA for listening to your viewers. The biggest reason for ordering a tomahawk steak is a bone for your dog aka a doggie bag.
Sounds like Quality Meats would be a better spot price wise. Peter Luger way too expensive $95 Quality Meats $400 for Peter Luger???? The tomahawk steak looked so good so I know that tlit was a fabulous medium rare. Love the sear. The corn pudding brulee looked so appetizing. A savory creme brulee. Yeah the sticky toffee pudding a little bit dry but homeade ice cream more cream I think. True New York City has the best steakhouses but way too expensive for me!!!
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.
The more miserable this fella looks the better the food always seems to be when he’s taking a bite. I LOVE that shit! Alert all chefs: It’s OKAY, if he’s scowling, it’s ALL good, chefs!”
UA: you are so right when it comes to ordering beef bone-in rib steak as the Tomahawk is the same cut with a longer bone( just for show) & at a higher price(just for the bone, no added meat, lol). Great steak at $65 not $98! The star was the corn creme brulèe! Forget the truffle butter. I don't eat sweets any longer so the dessert was not my cup of tea! Great review😂
