Inside Glatt A La Carte — Brooklyn’s Upscale Steakhouse Experience - The Perlowitz Show

We out here by Glat Alakart with Moshi. My good friend Mohi Shazu. Moshi, why did you come out to Glad Lakar tonight? >> For one reason, one reason only in this cold weather for the free sliders that you advertise for. >> So we advertise on status for the free sliders. And besides for that, Moi, what do you say to Glad Lakar? I know you're a guy who comes here for 16 years. Correct. >> I've been coming 16 years with my wife. 16 years. Same good food, uh, with with the service, the the the the ambiance. Oh, that's what I come here for. Let's go. >> Let's go. It is we go. Let's go. >> Oh, >> you came to get your collect your tongue sliders, right? >> I came to collect my tongue slider. And my friend Moshi said he comes here often. He said, "You got to come to God." Here we are. Let's go. >> In the cold, in the hot, you have to come no matter what. >> Wow. >> How are you? It was so good to be here last time. >> Yeah. >> And we heard there's a pearl special for tongue classes. >> There is. Yeah. >> Let's go. >> I guess you came to get it. >> I came to get it. >> We came to collect. We came to collect. >> You know. Okay. You know what? >> Everyone on the house. >> On the house. Let's go, boys. >> Enjoy your night. >> How are you? How are you? >> Take a picture. >> [music] >> Birthday right here. This is this. This is nice. Warm and cozy. Cold. Nice weather. Coming here. Oh, here we go. Here we go. >> The bread. >> Fresh water. >> Sparkling water. No, we're good. We're good. Thank you. >> Look how he pours it. It looks like he went to college to pour some water. [laughter] This is nice. This guy's good. >> All right. Thank you. Thank you. Not easy doing this professionally. Professional. You're going to read the menus? Yeah. >> Yeah, I'll bring you guys menus right now. >> Awesome. Awesome. I don't know if you noticed, but you sat down all the time. I bought a sardi and I bought a cassita. >> I will. Amazing. >> You know what brought us together? You know what brought us together? >> Alart food. >> And the sliders. >> And the sliders for the sliders. >> All right. Bring it in. Let's go. >> Tongue sliders. >> Thank you. >> And the tongue sliders. >> Tongue sliders. Over here. He put it down cuz it's a mandatory. You come for pearl whips. You get the tongue sliders. All right. Mush. Yeah, let me see you guys order something good. Let's go. >> Something good. Something I want to hear likes. You know, every time I've come here, there's new things on the menu. Always new stuff here. There's always stuff I haven't tried yet. You guys wow. >> You guys look like you're going through. Let's go. >> I don't know what to choose. [laughter] Someone [cough] order went in. Going to take a couple of minutes. Let's go slide as it [laughter] is. Do we go eat this with or no? He gave it with bread and and and mustard. >> This is right. Straight up. >> We go with the para. Whatever Pra said, that's going with the sliders. >> The gold we're going to keep on the side. They said gold is going up these days, so we're going to keep it on the side for the gold. >> Wow. What do we have in here? The slide as well with mayo, mustard. Let's go for it. [laughter] >> Joking. >> Yeah, joking. >> Hot crispy. >> Very good. >> Try it. Try it. >> Got to go for it. Wow. >> Fresh crispy. Look at that. >> Time. You hear the crunch? You didn't take a bite. You hear the crunch? You hear the crunch? The crispy crunch >> with the wolf. >> I love to see. >> Wow. All right, the dishes are coming out. Let's go. >> Yeah. Okay. So, this is the citrus mojito. >> All right. Thank you. >> This is the pomegranate mojito. >> Wow. >> And lastly, we got the hash lemonade. >> This is good. >> He means business here. >> It's good. So, we're not in a rush. We can stay here and drink all night. Huh? [laughter] >> Look at the colors. >> Wow. >> They know what they're doing here. You feel the the the unbelievable. >> Who made the tongue sliders with special recipes? Cook cooked two two hours. Carrots, onion, celery to a nice doneness. Sliced to perfection. Chimmy cherry mayo. Delicious. >> I want to tell the tip of something they don't we don't know about Mark Green. >> Mark puts on film the last few years every single day. >> Really? >> Wow. >> After October 7th, Haba donated a pair of film. He's been on Tw, but then you guys don't want to hear. >> Beautiful. >> I want to hear a round of applause from all the >> Let's give a round of applause from [applause] Mark over here. So put the hands together. >> Louder. Louder. Louder. >> To the man behind the scenes. This is what takes the food makes the food taste better and better. >> That's what this is. >> Thank you. >> Thank you very much. Thank you again. Thank you again. Thank you, sir. >> The beautiful stuff was behind the scenes. The two owners are two brother-in-laws. They work here together. Two brothers with a smile. It's not something you see every day. >> It's not behind the scenes. Not behind the scenes. It's already 10 years that I'm working with my Wow. Wow. Top notch. Couldn't have done it without him. Wow. Wow. People know the customer. Wow. Right. Yeah. Fine. The brisket and wedges. It's a red w red wine veh demi braze brisket over a crispy potato wedges. >> Wow. >> With a ranch dressing. >> Wo. >> Do the Colombian steak bits >> with the barbecue ioli. >> Nice. >> And to the one of the [clears throat] famous staples, the Texas beef spring rolls. >> Spring rolls. That's it. She going for the Texas the Texas. [music] >> Wow. Wow. Really crispy. All right. What's over has like a rub on it. >> Coffee rub. >> Coffee rub. The coffee rub. >> This is what you need to keep you up at night. [music] >> Wow. >> Very good. >> What would you want to be the main course here? The one thing I think that caught my eye would be the cowboy steak. >> The cowboy steak. >> Wow. >> Kevin, here it is. >> Listen to those sizzles. And I don't know if you hear those sizzles over there. >> Kevin the moment of sorrow cow gave his life up for um Kart. The guy the moment the sons of the cow gave his life up for Lart. You ask and you shall receive. Look at that. He asked for the time pulled up like that. Like a like a king of pulled up evil. If you can't get your eyes opened, >> she wasn't speechless. >> Let it see for yourself. 26 years in the making. It's not It was just made yesterday. Look at this. Wow. Beautiful. You'll do it again. You'll do it again. Put it aside. Let me hear that sizzle go. N >> I know you like it more medium. You will leave it on the plate another minute already too well already. >> Few more of the edges are uh cooked a little better. >> Unbelievable. Oh. about kick >> the P for further away. [laughter] >> You don't play. This guy has everything figured out been sorry. >> Oh wow. Oh wow. What's your days? >> Is that on fire? >> That's on fire. And look at this on fire. Look at this. >> Wow. >> Smoking hot. >> What they say behind the scenes. Smoking hot. Haven't been smoking hot yet. Smells good, too. I feel like I'm on vacation with these flavors and the smoke. Feel like you're on vacation in the Bahamas. The Bahamas Wild. They don't stop over here. >> Delicious. Baby lamb chops. Something I never tried. Something new. >> Give me a husband. What's going on here? >> No has been eated. Baby lamb chops. Dig in. [laughter] >> This is what we're waiting for. the end of the night. This is what I call when you're doing something good, when we behave, you get dessert. So, this is our very popular for many years, we have the peanut butter mous and uh one of the most popular desserts we have here. All right, let me give it a try. >> Yeah, sure. >> Oh, creamy. >> What's this? >> Carrot p of cream cheesecake. This is very >> homemade everything here. daily. >> People don't believe that it's par. >> Now, this is our newest dessert. We just opened up. We [music] just uh started making it now. We called the espresso crown. It's a new dessert that uh has a like a par of a like a cream cheese filling and we have it's it's fresh espresso poured onto Sure. This is >> Yep. >> Yeah. Definitely doesn't taste like Definitely tastes like milk. >> Yeah. >> Wow. Very good. Beautiful. Oh, y >> you still have room for desserts. >> We'll make room. We'll make room even if we don't have room. >> Wow. [laughter] We have four. We prepared you four peanut butter. You'll have it for the rest of the week. to melt in the mold to melt in the mold. You're going with a good taste, a good flavor. >> Yeah. I can't do which one's better than the one better than the other. Oh, so doesn't know yet. I post on status every week. What should be the giveaway? The free giveaway at the glad cards. My number to follow status. If you see this video on anywhere else, the number to follow my status is 3475635219. Again, 347563 5219. And over there, we post all the giveaways for Glattard every week a different special. So, what do you guys say? Should we do the dessert for next week >> 100%. I agree. >> Definitely. >> Go for the peanut butter. What? Let the let the let your followers decide. >> Let the decide. >> Let the decide. This is an epic night. Mos beautiful for coming out here. >> Delicious. Delicious. Thank you. >> Thank you. Good as always. Thank you. Very good. >> Looking forward to see you at Glad. Delicious, epic, fun, exciting, and ambiance. All right.