Major Transformation Underway at Upper Crust North! A Stunning Modern Look and Exciting New Menu.

All right, guys, there's something major happening at the Upper Crust North. Here we have Slummy Green, the owner. Slummy, tell us what's happening at your new store coming soon in Lakewood Township. >> So, thank you, Rabbi Ephraim. So, it's actually going to be the same store just with upgrades. Uh we're going to be remodeling the entire decor of the restaurant. We're going to be creating a much more relaxing, beautiful, updated vibe um with the decor. We're going to be getting um new dishes, new plates, um a new vibe, a new atmosphere. >> A new sign? >> signage. Yeah, we're going to get new signage. We were working on that. We should be getting it hopefully within a week or two. Um yeah, I'm excited to show you. Let's do it. >> I would to do this store. I don't think I was ever here, your old store. The food I hear was delicious. I'm sure you're going to continue that much better. Let's go inside and let me show the people what we're doing. So, I think you started construction. When did you start construction? >> actually started on time, Gedaliah. We started, yeah, right after Rosh Hashanah we started. Um so, let me just tell you a little history about the store. So, this restaurant was built 12 years ago for a very famous, popular restaurant called Carlos & Gabby's. For some reason in Lakewood, that restaurant was not Matzliach, but 2 years after they opened, the owner of Carlos & Gabby's opened up the Upper Crust. I managed it for 2 and 1/2 years, about 3 years, and then about 6 and 1/2 years ago I bought the Upper Crust. So, when they built this place, they built it originally for Carlos & Gabby's, a Fleishig restaurant, 12 years ago, and not almost not a penny was put into the restaurant since then. So, I think we are way past overdue to uh enhance and uh give a better experience to our customers, and that's what we're doing now. And I'm excited to show everyone. >> the design looks beautiful. I mean, you can't see too much, [clears throat] but I see the you're having this beautiful, nice curved uh what's the what what is this called? >> going to have a beautiful, nice arch over here. We're going to be putting putting tiles in the inside of the arch. The back wall that you see over there, we're going to be putting very, very nice, beautiful tiles there also to match our theme and concept. >> What's going to be over here? >> So, over here we're going to have um two um hosts, two people to greet you, take your orders, help you out with your pick up orders, um make sure that you're comfortable having a great experience in the dining experience as well. Um we're going to have over here a lot of equipment, new equipment, updated equipment to help us enhance our espresso. We're going to be bringing in fresh beans, grinding our espresso per each order. Um we're going to be making all frappuccinos, milkshakes, different lattes, um specialty drinks, and it's going to be a very, very, very relaxing, cozy, um concept at that drink station over there. >> All right, and right over here I see this like three, four windows. What's going to be over here? >> Yeah, so we got over here three, four windows. We customized these size windows. Uh we couldn't find anywhere local to get the size that we needed. We wanted it Idea was to have a very, very uh big window to make the room airy. The reason why we put up this wall here, this wall was not here before and is because we are actually bringing in now uh and we're going to be starting to make events in-house. Um so, when we're not making events, which is going to be um basically every day by lunch um up until like 6:00, 7:00, we're going to use the entire restaurant for the restaurant. At dinner when we are scheduled for an event, like Shabbos, corporate meetings, parties, >> Everything will be kosher. Yeah, it's going to be everything. >> pasta, fish, salad, desserts, um anything you could think of. This wall's here going to be full of the soundproofing, so it doesn't disturb any of the customers when they're dining in there. We're going to have soundproofing, so it's comfortable and with big wall, and the windows are going to be there so that when we're not using it as an event room, it will be nice windows that are going to give it a nice big open feeling to both sides of the room and it's going to feel like one big room. We also got over here these massive doors. Again, we custom doors. It cost a lot of money. We took us a while to get them in stock, but we wanted to do that in order to give you that nice custom that nice open feeling when you're in the restaurant. >> the kitchen? Where's the kitchen? >> The kitchen is going to be behind there. We're not doing any work in the kitchen. Um >> you're still operating. There's a lot of food going on. >> full force. We have a very very spacious big tent already. It's been there for about 5 to 6 weeks already. We're going to have it for another week or two until we move back into the restaurant. >> Oh, you're actually opening a new store in a week or two? >> We're going to be moving in slowly in about 2 weeks. Um we won't have everything finished then. Um we will have maybe a missing fixture that we're getting customized or whatever it is, but it's going to be nice and relaxing and comfortable there. >> you're you're fully open. You can buy >> Fully open. We're doing a tremendous amount of takeout and deliveries out Hashem. And dining we got this nice cozy area for dining. >> And over here is the manager. What's his name? >> My name is Ruven Sasson. >> Ruven. Nice to meet you, Ruven. Beautiful. >> So, this is our kitchen. It's a very very small part of our kitchen. Our kitchen is like way bigger. Goes that way. It goes further that way. Here we got our brick oven pizza oven which actually the machine came imported from Italy. Um yeah, the temperature goes up to 900°. Um so, you could cook a pizza in in a minute and a half. We tend to cook it a little bit slower because it gives you that nice crispy crust when you cook it a little bit slower as opposed to doing it really really fast. So, here our friend this is Memo. He's our main prep guy. Um here he's making right now our homemade mozzarella sticks. So, what we take is we have this 40 lb brick of mozzarella. We cut it down to size. We bread it two times so that way you have that nice crisp but the cheese stays inside and the cheese stays nice and gooey and delicious. >> I love your iPads, the menu. I can to the menu or is >> Yes. Of course. We're going to be updating the menu. We're going to be keeping most of the items on because they're big big sellers, but we're going to be adding on some other new items that customers been requesting and taking off some things that didn't go weren't as popular. >> Okay, what's this? Potato skins? >> So, these are our potato skins. What we do is we bake the potatoes first, then we hollow them out. We fry the outside so that it gets nice and crispy and then we fill it in to order um with uh different vegetables and ingredients that you want. We top it off with melted cheese and it's our cold on loaded potato skins. As a customer you see we are fully open. We are doing Uber orders. We got deliveries, takeouts. We are um right now based out of our kitchen. Usually we're in the front of the restaurant, but with everything is fully functional and we got everything on the menu for you to enjoy and to serve. >> The address is 50 the hash is KCL and the phone number is 732-243- and the address is 95 East County Boulevard. You can check us up online at upper crust liquids.com. Thank you so much for having me. I appreciate a lot of it and remember to call me back when you open. >> I mean, thank you very much for having me coming down. I really appreciate it.