Glatt A La Carte - Kosher Steakhouse - The Perlowitz Show

[Music] was standing here tonight on 18th Avenue and 52nd Street by GLart, the pioneers of restaurants in Brooklyn. Summer is here and that calls for a dine out on Glad Lakart. The ladies are in the country, the phones are in the country and the men are here. And where did we go? Glad. So what do you say 20? How many is this open already? We're open already over 26 years. 26 years. Yes. Masham the first in Brooklyn. Yes. Like I said, yes. Unreal. 1852nd central bar park. Laang Kimarang. Yes. Yes. [Music] The eyes. What's the name? This is cracked beef tips. This is stick rib steak. Okay. Deep fried and in a in a delicious uh sauce. Wow. Wow. Did you eat those gigs? Yes. Okay. Okay. From fine. Wow. Wow. Wow. This is delicious. Delicious. As everybody knows, we're constantly adding new items. We're constantly changing. And it's not only is take out. It's all types of different items. We have some items that we still have already since day one. Soon I'm going to bring you some some items that that the same items same from 26 years. 26. We're still serving the same items. If it's they say if it ain't broken, it ain't broke, don't fix it. That's it. dish. I think that's why dish. So this is liver, sauteed liver, which is one of the staples with chef Mark in it's caramelized onions uh sauteed with a a good wine and a dime. I I love it. I love it. I love it. For 26 years, the same dish. Delicious. Let's go for it. Wow. Yeah. Yeah. It's like a sweet honey flavor. The snake honey. The wine. The wine does it. The wine with the with the with the caramelized onions. Unbelievable. I love that line. 26 years. Yeah. If it ain't break broke, no. Fix this. Our famous tongue sliders. A tongue sliders. Yeah. Ga kick. Nice. So sauté tongue in su of the chim cherry mayo. Chimmy cherry mayo. Chimmy churro mayo. Yeah. Wow. In pickled beets. Pickled beets. The famous pickled beets. And and and this is what is this? This is potato potato peels. Potato peels. Crispy potato peels. Potato peels. Crispy. Crispy potato peels. Deep fried potato peels. Deep fried potato peels. And the people like it. It's very good. It's like a good nash. Good nash. A good crunch. Good crunch. The crunchy nash. It looks the potato peel. Delicious. Something. It's better than potato. mine. Yeah. Wow. Wow. Wow. This you take out, huh? This you don't eat with that. This is not meant to tongue sliders. With the mayo dart. Wow. Wow. Wow. Let's go for that. Delicious. Yes. Unreal. Unreal. Unreal. I have to tell him this. This food is unreal. Oh, I've tasted a lot of foods. Something special about this place. Blow them up over here. Let's go. Let's Let's bring him in over here. Here they are. Wow. This is the chef. Chef. Nice to meet you. How you doing? How you doing? Thank you for talking. He says 26 years. 26 years. Yeah. 26 years. Gave him the md. Just want to clip it over here. Oh, he has a nice coat over there. 26 years you're here. Unreal. I'm my baby. Glad I car my baby. It's your baby. This? Yes. Unreal. I mean, we're like family here. You're part of the family. I want everybody to come and try our coffee cup. Coffee risaks. What I wanted to ask you that. What do you recommend is the best? What do What are your best dishes here? There is no best. They're all good. They're all good. If you're the chef, they're all good. You got to come for our specials. The specialty is the is the steaks. Right. Right. Steaks and chops. Steaks and chops. I'm going to go for a steak soon. Our salads. We have grilled We have fish. Um our special is coffee. We have a great coffee rub blend. The rub on a steak. We have All right, we're going to go taste that. A roasted garlic rub. Roasted garlic rub. Our appetizers are amazing. Our tongue sliders. I just had a tongue slider. People love them. Nothing like it. a tongue slider. Heaven. I mean, the softness, the the the out of out of the world. Wow. So, you see I mean I mean you see your your clients, you know your clients. You come up here. Our clients are like family. They keep on coming back. They've been coming back for 20 years now. Now, the kids are coming here and some and some grandchildren are coming here. Unreal. Unreal. Unreal. All right. I want to just tell you thank you for everything you do here and for providing the community with delicious ambiencece and a great, you know, great menu. Thank you very much. All right. Okay. Now, I'm going to bring in some Oh, wow. They bring in one after the next. One after the next. It's just This is a brand new dish called brisket and wedges, which is a demi braced brisket on top of crispy potato wedges. And it's served together with a truffle mayo, ioli, and a ve sauce. And uh it's a big hit. Brand new. One of the one of the new items. We put up like six new items in the last uh few weeks. This looks heaven. This looks heaven. Unbelievable. Let's go for it. Wow. So this is in the potato is crispy. It's crispy. So that combination combination. People really like it. This melts in your mouth. The combination of this salt with the crispy potato. [Music] Wow. You got it. You got it. Okay. Ooh. Oh, no way. Sizzling out of control. Get those crisps. Get those sizzles. This is moist for a foodie. Our food just to the noise. Wow. Talk to me. Talk to me. So this is our cowboy steak. This is the cowboy steak. And I mean that noise when it rolled in. But the way they brought that one with that noise is it just said it all. Wow. Wow. Wow. Beautiful. Beautiful cuts. A beautiful medium rare mushroom. Mushroom. Wow. Okay. This has [Music] got to get. This is something you can't resist. Fine. Okay. Let me I want you to try a good drink. This is Laser. Laser. Laser. This is our uh he's on the team here. our head guy here. Loyal can he's one of the faces here. One of the faces over here the food here. Unreal. Unreal. The service I want to point this out l the service over here. The waiters, the professionalism, the consistency, they don't miss a beat. They don't miss a beat. They go, they go, they move. to you know the the professionalism I'm watching over here lazil you guys rock it out what should I tell you cavote cola cavote cavote let's try first try the drink try this over here wow haka delicious scrumptious good good good pomegranate flavor with a little alcohol you got it all should I tell you been I've been in many restaurants this what I do for a living Um, and something so beautiful about this place, the ambiance, the beautiful place over here tomorrow or the next day and just during the day and just get the whole ambiance, the place, the whole room, the area and see what car is to the full extent. We'll be back another day. We'll add it on to the video over here. Part two. Beautiful. So said I'm going to come back by day. Here I am. The middle of the day. All right. How are you? I said I'm going to come back. I came back by day. I wanted to take a video of the ambiance. Going to tune the mic. Come here. Early is still empty or some people here. It's usually quiet until around 6ish. Okay. I came early. It's at 5:00 now. Please have a look. Please show you the party room. Different room. Party room there. Yes. I want you to show me the party room. Let's let you show me the party room. Sure. Let's go. Wow. This is gorgeous. This party corporate parties anniversaries, birthday parties. This is crazy. Gorgeous. Beautiful. How many seats? How many How many couples do you hold? 32 people. Wow. And uh yeah, very busy. Zoom to the table over here. The food over here, the entree. It's a shine. You're saying you get the whole restaurant menu over here at the party. Of course, the famous steaks that you have, all the delicious food. We can build it together. We can do an open menu. People like to choose themselves. So you can do like from lunch like a midday shave. Yeah, we're open from 1:00. So we have a lot of uh business meetings here. And uh nice like a corporate event. Sure. Sure. Gorgeous. I love this venue. I love the room, the atmosphere, the elegance. And on top of that, you have the glottle cart menu which tops off the event, the decoration. All right, you listen. We're going to have to make a party here one day. Hashem, we're partying already. [Music]