Joshua Weissman

restaurant

“We have Bradley Cooper... opened a sandwich spot called Danny and Coops... It's creamy, it's juicy, it's loosey, it's goosey. Cheers. That's just a vehicle for white American cheese. It's so good. This is my favorite Philly cheesesteak I've ever had by a million light years... I think it's the best Philly cheesesteak so far... that puts Danny and Coops at a solid A-tier.”

restaurant

“Starting off with a $68 sausage pizza coming from the new pizza shop Ceres, which is run by Michelin-starred chefs... Super light, airy, crisp, quick bite. It's just easy to eat. It's salty, it's sweet, it's acidic, it's meaty, it's smoky, it's cheesy, it's creamy. So many things... So, the final rating is S-tier.”

restaurant

“My first thought is, is this better than L'Industrie? Because I think they're in the same echelon of absolute perfection, like precision-level excellence.”

restaurant

“Next up, the most viral pancakes in the world at Golden Diner, New York City... These look impressive. And they smell amazing. The lemon zest smell, the butter. I love that. This is like a new universe. I feel like I have never experienced this type of pancake before... I'd wait an hour in line for this... This is an example of emphasizing every single one of those elements that make a great pancake to the absolute max. I'm shocked.”

restaurant

“We're Irie jerk. I will say this is one of those things where if you're walking on the side of the street and you smelled what we're smelling you got to at least ask yourself should I? And the short answer is yeah... Succulent fall off the bone. The spice levels are wonderful. It's a little sweet. It's seasoned perfectly. Salt levels perfect, texture super moist, zero dryness present... this is extraordinary really good I would travel out to eat this I would come travel all the way out to come sit on the side of the road and eat this texture if it's all Leg it's a 95 flavor I'm going to give it a 92 out of 10 I mean this is like crazy thank you oh my god unbelievable.”

restaurant

“we're in a parking lot where are we we're here at Rockstar tick in for palal Korean Fried Chicken it is hot Korean sweet chili sauc wing spice level two out of what I think out of two oh so max this is the s”

restaurant

“moving on an incredibly strong start for New York City proof that NYC street food is not only served from a food truck or a cart like our next spot belian llama party there's no dining in it's just a window on the street... we are at probably my favorite place in all of New York City it's Bolivian llama party they specialize in Bolivian food what we have right in front of us is the beef saltena it's a mix of a soup dumpling and an empanada wow look at this beautiful dough toasted in the bottom it's braided by hand I mean I love it... It's like a god tier like Michelin level Hot Pocket I've never heard that before absolutely delicious.”

restaurant

“we're in Midtown right now we got Halal Guys but why are we at Halal Guys this is one of if not the OG street foods of New York City... it's a New York Street Food icon that's why it's in here... This is the OG the Halal mixed platter chicken and beef over rice white sauce hot sauce... I'm shocked at how much they've expanded and how well they've maintained just the quality of everything... Halal Guys always delivers somehow some way.”

restaurant

“Fonda Margarita is a very classic place for Mexico City it has more more than 60 years everything is simple it's a family style menu and you're going to do your own tacos.”

restaurantPartnership likely

“losos Lo cyos there's there's no way that you could miss this place coming down the street it's literally like driving past the force of the sun it's so bright I feel like I'm looking at God here's a fun fact Bourdain loved this place shout out to Anthony Bourdain”

restaurantPartnership likely

“so we're in Molina PU and this is the awakate it's called avocado taco inside is an Emulsion of caramelized onion and Sano prer and avocado the tortilla is OAS Santa Leaf this is no da nothing animal dirt the vegans will be really happy about this one”

restaurant

“This is Takola El Güero. I have been coming here for maybe 25 years. This spot was born in 1968 by this man that we call El Güero, the father of 'crepas'. The thing about tacos 'guisados' especially in this place, this is the feeling of being home.”

cafe

“He's telling me that they have a three-dimensional latte. I have no idea what that means. So, you can bring your picture of your friend or your pets and then they're going to draw over the foam... The coffee itself isn't half bad for the novelty and the fun of it. You know what? I'll give it a solid Btier. I'm enjoying it, and I'm going to drink it. And this is just a happy fun time.”

shopping

“But we're starting our journey on Takeshita Street in Harajuku. Harajuku is the capital of a kawaii, which means cute, pretty, adorable. The second you walk on the street, I get why.”

experience

“With that, we wrap up Harajuku and we move on to Uru Harajuku for a coffee pit stop at Latte Pocket.”

experiencePartnership likely

“Let's kick things off at Osaka's most famous and viral street, Doanbi, which is home to one of the world's most famous Japanese dishes, takoyaki.”

shoppingPartnership likely

“Now we really head streetside into Kuraman Market, Osaka's most famous street food market. here. There's going to be a massive variety of street foods to try.”

restaurantPartnership likely

“If you are Japanese and you live in Japan, you likely know and love 551. They really keep the name simple here. I can respect that... That's a banger. Oh my god... Out of all the bow I've had, I really like this. Out of the things that we've had thus far, this is a banging S tier.”

restaurant

“Now we move on to Austin, Texas... Franklin Barbecue is the OG of restaurant hype... And after all these years, is Franklin still the king? ...Don't even need a knife. Just use a plastic fork. That's how good it is. Wow. That's insane. What I'm really loving is, number one, how tender it is. The salt on the crust is addicting... It's perfectly executed. Seasoned to the limit with salt. The smoke levels are amazing... It's an S.”

restaurant

“Next up, All Day Pizza. They've gone viral for having pizza supposedly as good as New York City, but in Texas. And their current hit is a giant dill pickle pizza... This is just insane. This is a monster... Oh, my God. I think what's really doing it is these breadcrumbs on top add such a good texture and it works so well with the crust that's there. Crazy textural experience... This is like the most explosive pizza bite I can think of... I would have to say this is a strong A tier.”

restaurant

“And it's a collab with Philly's Angelo's Pizzeria, which is the cheesesteak that won our best sandwich in America... The original Angelo's was better, and if the original Angelo's is an S-tier, that puts Danny and Coops at a solid A-tier.”

restaurant

“my buddy Salt Hank. In fact, he has a restaurant of his own that's gone viral for a French dip... It's seasoned perfectly. The texture is beautiful. Beautiful. Soft and creamy on the inside. It's not one ounce of dryness in this sandwich. It's a beautiful sandwich, really. If you haven't been into Salt Hank's, you need to go.”