Castell’s Brooklyn's Stunning New Kosher Italian Restaurant - The Perlowitz Show

I'm out here on Avenue U and Westforth literally at the tip of Bar Park between Bar Park and Flatbush at Castell's with Rafal. Rafal, this is a brand new restaurant and I heard it's something out of the world. Take me inside. You got to show me this place. >> Good to see you. Let's go inside, Kevin. Let's go inside this place. >> Wow. >> Welcome. >> Oh my goodness. >> Wow. This place is gorgeous. Thank you. So, >> the ambiance. >> I'll take you around so you can see a little bit about what we have here. >> Wow, look at these couches over here. Look at these trees. >> This place is magnificent. >> Every detail was paid attention to forks and knives. The plate wear, we have Italian plate wear, Italian silverware, everything, even the glassware is Italian. We made a lot of effort into focusing on everything that we do to make sure that we are above and beyond what anything has been out there before. >> Look at these wines over here. >> Custom wine wall with Italian wines all from Italy. >> Wow. But look at this. Look at this place. This place is huge. >> We have some freshmade pizza here. We also make fresh mozzarella. >> Really? >> We make a lot of fresh cheeses in house. Beautiful. Beautiful uh pizza that you've never tasted before. >> Look at this oven. Look at this oven. Wow. So, you got a real oven that you make the freshman mozzarella in here. >> Yep. Everything here. And we do a lot of fresh everything. A lot of fresh everything. >> What is this? >> This is the This is a parmesan orig from Italy. The whole wheel. It's about 80 to 90 lbs every time we get it. And we make fresh pasta in the wheel. Uh and you'll see a little bit of a show once we do it at the table. >> Okay. You'll show me soon when we do this. have fresh pasta, mozzarella at the bar here. >> We make beautiful cocktails also from scratch. Make our own juices, our own mixtures. It's incredible. I have a little surprise for you. >> What's going on today? >> I think some of your friends are having us here. >> What? >> No way. [laughter] What are you guys doing here? >> Surely you didn't ask permission. I love >> I you How did this [laughter] surely? Basically, you guys are making a You said I see him. >> Yeah, I see him. >> Surely I know you're MD wire. >> Yeah. Oh yeah, >> I see him today in Castell's. I didn't advertise this place yet. How do you know about it? >> Listen, you have to follow me for more. [laughter] >> Wow. So, you have a party room size for this gorgeous. >> We do shas in here. We've had engagement parties. >> Wow. >> Yeah, >> this is crazy. How big is the restaurant? How many square feet? >> So, uh this dining area is about 3200 ft. >> 3200 feet. Look at this place, guys. Look at this place. It's huge. Massive. And besides that, you have this beautiful party room that you could make sum or whatnot. All right. All right. So, can I join them for the >> Sure, why not? >> You got to cheer for me, >> guys. Let's go for it. >> We're ready to bring out some of the beautiful foods that we make. Everything from scratch, except for obviously the Parmesan that's coming from Italy. >> This is aged Parmesan, 38 months. These are hands sliced potatoes that we [music] uh cured overnight with some diced hot peppers. She >> And these are Italian Castlevoana olives with a touch of uh orange zest. >> Wow. So, we're in Italy now. >> You're in Italy. We're in Italy, guys. >> That that that walkway we went >> Take a seat and let's go. Let's do this. Wow. >> The walkway we went through was a portal to get you out of Brooklyn. >> Guys, we're not in Brooklyn. Now, but I I just have to comment on this ambiencece. This is something you don't see anywhere. I've been in many restaurants. This is just like [music] you feel like you're in Italy. >> That's the point. >> The oven over there. Let me zoom into that brick oven down there. Into that oven. Look at that. That fire burning over there. The kitchen even looks like an Italian kitchen over there. Inside the kitchen, everybody working. >> Time now. We're going to shut the lights and we're going to create the ambiance that you saw when you walked in. How beautiful. Thank God my place is. And hopefully everybody else gets to enjoy this beautiful ambiance that we [music] have. >> Amazing. Tim the lights. Let's go. Very nice. Let's Let's see the vibe when it's dark. Oh, it's a whole new vibe. This like you're in Italy by night. [laughter] You're in Italy by night, guys. Look at the vibe here. Wow. What a vibe. Not even a drinker, but over here we have to drink. Cuz if they pour you wine here the Italian way, how you balance that battle without falling out of your hand? Well, you went to college for that. >> There's a little practice, a little kish, >> and a little and a little falling. [laughter] We'll learn >> how many times you drop the bottle till you got it right. >> Yeah, that is. >> All right. Well, do me a favor. Even though in Italy it's by night now, we'll take a little light over here cuz it's kind of hard to eat really with the dark. Ah, that's a little better. All right. So, let me hear it for all. What is the history behind this Italian restaurant? >> So, I uh personally, uh, graduate of ICE, uh, which is a culinary school in >> ice. >> Yeah, >> we don't say that today. That's a bad word today. All right, I'll let you get away with that. >> Uh, it's culinary school in Manhattan. Um, and I'm also a Somalier. And I've been >> You said you're Somalian as well. >> Somalier. >> You pulled me two. It's not the lyrics center over here. [laughter] >> I got scared. You started over and you went to Somalia. >> So, you sing Somal. Okay. a a wine connoisseur. Um, and I've I've been to a lot of restaurants. I've traveled the world, uh, all different types of places. And I've seen that non- kosher restaurants have a totally different service to them. And the way things are plated and the detail involved in the the all the little nuances and details are not has never ever translated over to kosher. And so I said, why not? And so I decided to run with that idea of making something as good as it can be. No shortcuts, no no settling on anything. And everything we do is not only Sham Shimay, but everything we do is to as much as I can make it the best possible. >> You put your heart and soul into it. >> Hard and soul. And every day we're trying to make it better and better and better. Wow. The same way you're supposed to let me. Let me come this. This is good. >> What is he slice? What is slice? >> It's unbelievable. >> Wow. So you're saying and you went and you made this restaurant, >> correct? >> Wow. >> And I made everything from scratch. >> Really? Like the whole the whole space was was gutted and I brand new flooring. All this woodwork is all done locally. >> It's gorgeous. Gorgeous woodwork. Stunning. >> And uh the chairs are imported from Italy. We made a brand new chairs. Everything everything you see is new. The ceilings, the speakers, the >> This place is just brand new. >> Everything brand new. >> Amazing. Amazing. All right. Now, let's see what that food is. >> Now, let's see. >> Let's go see. >> So, now you're going to have our tuna carpacio. >> Tuna carpacio. made fresh every day just like everything else we do. But it's just so you know our fish comes every day and we make it prep it every day is is never never never a day late. >> Julia I think this is video over here. Come to see him. Go to see him. What else we got in here? >> This is a housemade burata. So it's a mozzarella with the soft uh cheese inside we make in-house and it's a christini. >> All right. Yeah. This is called capanata which is a eggplant and tomato uh paste with rot cheese on the side and we you put the christini and make a little dip. >> So this is all about cheese this place. >> A lot of cheese, a lot of >> a lot of cheese, a lot of wine. >> That's for you. >> Look, I was telling that I'm a guy. >> I'm all about malik and uh he tells me that's with flyics. I said follow me. We got this. This guy is never starting with flyics again. >> I'll be surprised. >> You're about to be surprised. Anyway, I'm feeling a little weird. I can't do a video and I'm crashing at these guys party over here. Look, you have my permission. I don't I don't mind. >> All right, let me What are you actually doing here today? Let [laughter] me let me let me explain. Uh back uh what was it 119 days ago, I started with a plan to be in Messiah >> with MDY and [music] uh this guy I got him hooked to the he doesn't join my but he learns it on his own program. This is my partner David Seedan by the way >> and I when we're basically he hosts his own CM and I host my CM. He comes to mine and I go to his. >> Beautiful. >> This is the way we're going. All right. So, we have to tell you where the next is. >> Follow me for more. Hello. >> Amazing. >> So, here we have one of our mocktails. I think we emphasize um we put our heart on soul in the mocktails because I think many of the many of the restaurants they don't offer an alternative, a non-alcoholic. We don't do just juices like cranberry, pineapple. We do fresh juices like seasonal. So, Persian cucumber with a lemon and a cucumber model mint. And here we have with alcohol. This one is called the hunter uh kachtorian in Italian. The base is uh made with some messcal. Uh then we infuse some uh ginger and we smoke orange and we give that the smokiness into this cocktail. So now we're going to bring out the uh aged parmesan that we shipped directly from Italy to here. It's aged for 38 [music] months. And >> oh my goodness, you see it's massive. Wow. >> And you can see all the markings on it. And and [music] as amazing as it is, one of the most special cheeses made specially kalis. And we're going to do a uh pasta inside this beautiful parmesan wheel. You can see that it it's how old it is by the marking of the year. And Henry's going to going to finish the pasta with some truffle. >> You come in, you got a live show. This is amazing. This is amazing. Wow. So we have um the Parano Reano from Modina has been aged 44 months. So there is a misunderstanding about Paragano Reano. So Parano Rejano has an appellation of domination which is the the the number of the year that it was made and then age right so what it makes it special is that and difficult at the same time is like you can get but there's nothing like it. You just call it this one it requires time. So it's a it's a very allocated item, right? So the construction that we wanted to bring is u very um tratorian style but we wanted to tweak the movement on the on the fabrication. Right? So the pasta is a fresh >> and then we're going to put just a drizzle of uh olive oil. Then we're going to just stir it gently. And then the cheese is going to create that paste >> and the viscosity to the pasta. Now to really elevate the whole experience, we're going to finish the the pasta shaving some black truffles from Perigo, which is from in France. And that will be the best macaron and cheese. Gaba cake. This is insane. So basically, it's getting the flavor from the wheel goes into the mac and cheese. This is the real deal. This the real deal. This is Italian as Italian gets. What's in that box he's holding over there? >> Oh, those are the black truffles. >> Oh, those are the black truffles. Wow. Now, these truffles is hard to get, right? >> Yeah. Um, >> how does it work? A dog has to sniff them up from the ground. No. >> So, it's seasonal, right? These ones are the the tuber magnetum. Um, so the black truffles has a very specific aroma. That's the real flavor. The oil that you find in the stores, that's the fake truffle. >> That's Wow. >> Smell it. Smell it. >> Just >> let me smell that. Wow. >> Yeah. >> Wow. That's the real aroma. How do you find those truffles? >> So we have a a proor that >> How does How does one find the truffle? >> Oh, how you find truffles? So the the black truffle, this particular >> it has a an a time which is between the November and December. But I I thought there's like a whole process that dogs sniff it up. >> Correct. >> So the the the dog are the hunters. >> The dogs are the hunters. >> Those dogs can cost up to my goodness $50,000 a dog. >> $50,000 a dog >> because they need to be trained completely. >> So these truffles aren't cheap. >> Truffles are not cheap. >> What does it cost about a piece? >> So here the value that we have is around $2,000 in truffle. >> $2,000 in truffles here. >> Yeah. >> What? This box right here? >> Yeah. >> Kevin, do you do you see this? [clears throat] This box right here is about $2,000. Truly, grab it. >> I'm just kidding. >> All right. Why did he point to me? >> I don't know. For some reason, I pointed to you. >> Truly. [laughter] >> Look at this, guys. Look at this. Wow. Now, that's going to be a course of mac and cheese. The real way. The Italian way. The best way. >> Thank you. The best way. This whole entire thing is marked. How does how do you market with actual with like >> the the the producers they market right at the beginning of of of making the cheeses and so you'll see the month which is Gio is uh I believe is is January of 2023 and we received this uh wheel about a month ago. So you can do the math and figure out how old the cheese is. >> Wow. >> And it's only one region in in Italy which is Mona. >> How long do you have to pre-order something like this? [music] >> Takes about 3 months. >> Wow. So we order it and then it comes automatically. >> All right. So for your next round of cocktails and a mocktail, we're going to go with as a mocktail. We have uh this one is made with the fresh peaches that we have save it from the summer. We merated and now it's going to be cured with the ginger syrup. Now here something one of the oldest cottos in the world. And this one has a lot to do with United States. >> Wow. Tell me what's this. This looks to me like Florida. This what is this? >> So this one is just because in a in a winter time you want to have some kind of summer. So here is a fresh u watermelon uh with dear sugar. >> Nice. Nice to the peach meal. I'm a peach guy. I love peach. One before celery. >> We have the chichi. Everything made in house except for obviously the uh pepper flakes that we we buy. Uh >> you like to say [laughter] that. >> This is uh one of our signature dishes. It's a spicy vodka. Uh it's it's incredible the amount of times this gets ordered. It's the most ordered pasta we have. It's It's delicious. Once you guys try it, you're going to go crazy. Here we have Oki, which is a ravioli style pasta, also made in house. The filling has spinach and ricotta cheese. And then it's topped in a bashamel and some uh bread fl breadcrumb flakes and a little bit of lemon zest. It's It's also really special. >> Oki. >> It's like half a chobi. >> It's a cousin Okchobee. It's a cousin of Okobi. Look, >> how's it going? How's it dish was delicious. Oh my gosh. >> Our next course, we're going to have the dober so the dober soul is going to be fillet in a different way. Most of the restaurant they give you already done for you, but we like to pull the shell to the table. We're going again back to the the origin of the French style of serving. Then is when the Mediterranean part, right, the French Italian get together and try to do the proper filing of the fish. So our dober soul we get it from Britany in France. Um it's presented in a the most simple way does the cooking does the rest. At the table you have some um roasted potatoes with flamina carrots and the sauce will be the moner sauce. U the moner is a brown butter um lemon capers and parsley. Simple as that. What makes do special? >> Uh the difference between the rest of the sole like lemon salt, right? Um the this the texture of the fish is different, right? Um what the dober soul um has a different um the style of the waters are colder. So therefore the flesh is more thicker and the flavor are completely different, more rich, creamy. [music] That's why it's expensive. Also, it's important And here's the the most delicious simple sauce that you can draw any type of to be honest. [music] Wow. You're you're literally hypnotizing the crowd here. Anybody here is in the terrain. That was really amazing. Well, look at this table. It's just Italy, guys. We're in Italy. Just I think you should dumb um put on the screen over there. Maybe like a picture of Italy and then we're really like an Italian here. You know what? Maybe put on the MDY. We just finished 100%. Let's go. Since we're here because of CM on look, no better way to be than by starting the next right has begun. If you haven't signed up yet, now is the time. >> Certainly now is the time. Wow. >> You changed my life and the amount of signups I got just because it's such an easy sale. It's unbelievable. I have like almost 14 signups already. MDY is celebrating the see him now of Ellie Stephensky. Beautiful. >> I just put on some Italian landscapes in the background. So you can still be part of the vibe and the ambiance that belongs here. >> Have a look at that. You can feel like you're in Italy over there. Look at those mountain tops. The Italian mountain tops. The wine caves. The wine sellers. Look at it. Wow. It actually is a gorgeous place. Italy. >> Show. What do you say to the vibe over here today? >> Going for a visit. I think Should we go for a visit next? >> Next. Let's go. >> Cool. Wow. So you keep the lemon in the mesh. >> Is that what it is? >> Yeah. You squeeze some tongs together. Squeeze some lemon cabinets in the mesh. Let's go, guys. 1 2 3. Ooh, >> squish. Let's go. >> Yeah. Here we have a bronzino. There's a Mediterranean sea bass. This is from Italy. Imported. Comes shipped overnight. We have side with a side of green beans, a little bit of olive oil, some herbs, and some garlic. >> Let me just ask you, the brini looks amazing. The green beans, but where does Where did the green beans come in the picture? Anyways, why is everyone here on the side? >> Uh, it's a good question. It's [laughter] it's it's a healthy dish. So using healthy food next to healthy fish, some proteins and some greens and it's just a a good hearty meal for your for your protein at the end of the day. >> Helps the food go down for sure. >> Yeah. >> All right. An alcoholic mocktail. And here you have a Swiss roll. The Swissole one classic old cocktail. A Swissole is a masturbation of usually make with rum, but in this case we use a bourbon. It has chhatus that we try to do in the house on a sense. says botanicals. Six botanicals in it. >> Wow. >> And here you have a a flip. So a flip is um is a is a drink that usually has cream in it, but this one of course has a cocoa. It's made with cardamon. Cardamon and a little bit of lemongrass. >> Nice. Nice. Nice. Let me ask your father. You're here. The chef is here. What's the worst thing that could happen to somebody before walking into this restaurant? >> Uh going to have uh uh cold sandwich. [laughter] >> You got it. Somebody have it. The worst thing that could happen to person is have a cold cut sandwich before walking into this place cuz that means you don't have to sit here 6 hours before you can bite into the food over here. What an ambiance. What an amazing food. Wow. Time warning you if you drop over the bike turkey on the way in here. Huh? No Dubai turkey, no nothing. Strictly pastels delicious. I never could be so good. This unreal, you know, we always knew flick the steaks. The steaks the fleshic [music] fish, believe it or not. >> Branzini fish. >> My favorite team so far. >> And he's he's done a lot of How many did you finish right now? How many follow? >> [laughter] >> I'm not going to cut that out. We're leaving that in. >> All right. You swallow. >> Yeah, swallow. About the Oh, about the about the CM. I started off with an intention to press play and get to the end. I went in one ear, went out of dollar ear, and I really I didn't I didn't retain much seriously. But they say that when Toyota goes in, >> it becomes a a filteration system. Wow. And it literally I'm telling you I my life changed in many ways. I can't even go into the fact >> from which was one of the biggest mistake in I haven't missed a single duff. >> Wow. >> Round of applause. round together. [applause] Very special. >> That's it. >> So the power of it goes very very far away. >> Castell takes the cake. >> All right. That means the next time we're doing a scene is going to be here as well. >> All right. Let's do it. Wow. Amazing. You're still going to tell me what you have with my good friend David. >> Okay. You want to tell them the secret? >> What's How do you guys get to know each other? >> So I have a friend, his name is Hillbert. Give him a big shout out over here. >> He he unfortunately lost his uh brother-in-law and I got to know him by the campaign over there. We made again right so who's >> his brother-in-law classmates and we were devastated we were devastated and uh again we were did like every class would do got him >> Mhm. >> And uh I got to know his brother-in-law really well over the like the see the the whole and a year later he told me I have to go see someone plus me up with this fellow over here know your side of the story. >> Don't say the rest is history. It's so cliche and boring but yes we've been in business for about a year. We're doing marketing from some for some of the greatest organizations and businesses out there. And um >> what's the company name? >> I know. I just want the followers to know. What's the company? >> Propaganda. >> And truly is head of propaganda if you believe it or not. >> So it's like this goes together with ICE and Somalia. >> It just goes like it just goes glove in hand. Propaganda. >> Oh wow. Look at they keep on bringing the wine over there. We're going to come out here pretty stoned between the wine and the cocktails here. This is a scene to remember. It's really You said it's a scene to remember. I'm not much going to remember the scene soon. >> No, I as drunk as drunk as I got, I never forgot what I >> never forgot. >> No, not me. >> All right, don't tell what you're doing. >> Look at that. Look like I like T King. He's walking out over here. >> All right. >> My goodness. >> Say hello to my little friend. >> Is he a little friend? >> To my little friends. >> All right. So, for our next dessert, um it's a dessert that originates in Monaco, Monte Carlo. It's called the Baba or Rome. >> The Baba. The Baba will be coming shortly. Uh the Baba will be presented with a selection of Romes. Right. Here's the question that you asked me. What makes things difficult when you have a a kosher restaurant? So the kosher style of production of rum creates uh the we cannot have feel the rums that has been um merated and and >> oh my goodness. Look, I'm I'm going to stop you. Look what's coming out here. This is You said that's your little friend. So this is your big friend here. [laughter] That's a Oh my. >> All right. So this is the baba. >> That's a baba. >> That's the baba. >> That's the baba tower. >> So >> wow. >> That's the bos that has been soaked in apricot and delaz with a lavender. We're going to put a little rum into yubaba. The rum that we chose was a clement from Martinique. This one is a BSOP. So the the bos we're going to cut it in half and then we're going to pour in the middle the rum. And we're going to finish that preparation with a shanty cream. >> You know, I'm going to I'm going to tell you, Henry, you look like a surgeon. You have [snorts] the surgeon's assistant sir giving him the giving him the utensils and the [laughter] tools. >> Technically, this >> it's ridiculous. >> Pencils. >> You're just asking for another tool. >> All right. [laughter] The knife. The surgeon knife. This guy's doing this guy's doing brain surgery here. Here. Here's the brain. [laughter] >> This is out of the world. >> Here's the tower. >> That's a tower. I don't tower of pistachio. >> Dubai pistachio pistachio that's Dubai. >> Don't bring Dubai into Italy. >> Which is Dubai. >> The reason why I said the you know the tower of pizza the one who is so this one is this pizza. >> Oh actually everything has a I really thought you want to straighten it out for the video. >> Oh you thought it's everything over here. Oh my goodness. >> So that's homemade pistachio gelato. >> Pistachio. This is >> Rome flowerless chocolate >> cake. Take a bite. Let's go. >> This is all all fresh. It's all we make it fresh at the moment the people order. >> Wow. >> So it tastes like cake. Little pizzas over here. We got the pizza oven. This is great. This is great stuff here. Can I get a cake? [music] Wow. This is real. The real deal. Throw it up for me. Throw it up for me. Let me see. Throw it up. [music] The real Italian way, guys. >> Very cool, guys. Very cool. Very cool vibe here. The vibe here is just amazing. Amazing vibe. Wow. We have the bar. Super cool. [music] Here we have the band doing some jazz. blowing some horns here. We got the cello. And [music] our last cocktail of the evening is a jasmine sour. >> Nice. >> The jasmine sour. You have Italian gin. So the botanicals are a little bit of feno creek, cardamon, and juniper berries. Then you have a little bit of cucumber uh fresh juice. Uh and then is lemongrass again. >> Amazing. This place is I guess meant for private parties. What if somebody has a bigger party and he needs to take up the whole restaurant? Do you guys do that too? >> Yeah, we we do everything. We have engagement parties, bar mitzvah, brises, and you can call us at 718980060. >> Kevin, this place could be used the private room over here for corporate events, all different type of events. But if somebody needs I'm going to open up this magic door here, Kevin, this whole entire place could be yours. So, what is the address of the Castell's restaurant? >> Castell's address is 222 Avenue U. >> 222 Avenue. It runs actually. Pretty cool. 222 Avenue. You come in here. Mention pearls for a free cocktail. Kevin, it's worth it. It's delicious. The only raved about it. We have the general manager Kevin. Come here. Say hello to him, guys. Great. Amazing. >> Peritz's name. >> Kevin, come in here. Mention Pearloitz and you got a free cocktail on the house. You heard that? [music]