Inside REN Steakhouse - Kosher Fine Dining at a Michelin-Level Experience - The Perlowitz Show

We're out here tonight for the first of many collabs together with my good friend Clappy. He came all the way out from Crown Heights. Special want to do an awesome food review of the Ren Restaurant. Where is it? The Ren Restaurant. Right here at the World Spa in Brooklyn. >> World Spa, 1571 McDonald Avenue. >> Right here. Local. Most beautiful accommodations you will ever find in Brooklyn. This place is stunning. >> Let's go down. Let's go down a show. Let's go check it out. Let's check it out. Right. Here we are. >> So exciting. [laughter] >> Let's go for it. Clappy. >> Let's do it. >> Ren it is. >> Hello. How are you? Welcome. >> Doing great. Thank you so much. >> Pleasure. Pleasure. >> Hello. Hello. >> How are you? >> Wow. Clappy. What do you say to this place? Isn't it gorgeous? >> Marvelous. Marvelous. Just going down the stairs. The marble, the architecture, the brick. Gorgeous. >> Wow. This place is out of the world. Out of the world. >> Please. Please show your table >> right over here. >> Yes. Yes. In the corner they put us. Nice. Nice corner over here. >> Best seat in the house sitting on a couch. Kasak's coming. >> That's it. Look at the corner you got. Wow. You saw that duck hang over there. >> It's unreal. Unreal. >> Unbelievable. This is nicer than the city. Nicer than the city. >> All right. >> Welcome to Ryan. My name is George. >> George. >> Nice to meet you. >> This is our >> Wow. Look at Look at these menus. I >> I've never had such a menu. It's like wood with leather with a little handle. >> Like an antique. I I I work in antiques. It's gorgeous. >> I want to take home the menu. It's so beautiful. >> What's this over here? >> The cocktail >> against the save for cocktails over here. >> And this one? >> The wine list. >> Wa. Any other books [laughter] coming? >> Everything is booked here. >> You got a swarm store going slowly. >> This place is unique. >> I've never had such a quality. >> Wow. >> This guy's pounding away. >> So much sug. You got the wine, you got the cocktails, you got the the food. This one. I got to figure out what's going on over here. This is >> too much. Long Island duck. Long Island duck. >> Long Island duck. >> That's a must try. >> Oh yeah, you have to try. It's two weeks dry. >> Two weeks dry. >> That cabinet over here. The dry age cabinet over there. Let me go check it out. Come clap. Let's see what they got over here. >> Wow. >> Oh my. >> Usually usually usually it's the steaks. Over here they got the ducks. Two aged two week age. Long Island duck. >> Wow. Look at that. >> Wow. Hang over there. >> How do you say duck in Yiddish? Gans. It adds. Yeah, >> it adds [laughter] >> Got the hang over there. >> You stopped again. >> You stopped against and you could tell that the moisture is coming out though. It probably has a good good taste. >> Wow. >> The ambiance here, I think. I mean, we've been both in many restaurants. >> I've never seen anything like this. >> Look at this. >> Have you seen any other restaurant who's aging the duck? >> Never seen Never Yeah, I saw aged steak. I never saw A DUCK. >> WOW. What a treat. >> Got this beauty right here. >> This looks serious. K. Which one do you want? >> Whatever you want. I'll either one. I'm I'm good either way. And it looks so good. I give you I'm excited. >> All right. >> This is the good karma. >> Oh, >> this is the most popular drink in our restaurant. That's the beast tequila with a passion for honey and fresh sour. All of them is >> What's this? >> That's the dry pepper. >> Dry pepper. >> Just for the little side, but I'm going to recommend to you not to eat the seeds. It's kind of pretty spicy. >> Spicy. >> This is goes to the spice and the sweet at the same time. Really balanced. So refreshing. That's all we got. And we got the lady right over there. It's based in a bourbon with a strawberry puree. Also a honey flavor and a fresh sour and just a little bit carbonated. It makes more intense. So enjoy with it please. >> K. Which one you taking? >> Um whichever one we take. Let's take before. >> Wow. >> Oh m. [clears throat] >> Look what they're bringing over here. Oh boy. >> Oh boy. Our homemade French bri. >> No way. >> It's like an upside down bilka [laughter] >> with beef bread, >> mustard seed. >> That's what I need. My doctor told me a lot of fat. A lot of bread. And on the side we have beef butter with tomato glaze. >> Wow. >> And this is Spanish olive. >> Well, well, how salted that bread? >> Okay. You know what? I don't want to cut it for you. You just need to fill by your hands. >> Wow. >> Your hands. It's so fluffy. >> It's like butter. >> Look at that. >> Oh my goodness. Got a smoked analia cover coming up. Look at the butter. >> Literally butter. Oh my goodness. Wow. >> Enjoy massive. >> What should I tell you? Clappy can't eat a meal without his famous diet coke. Could you guys get a diet coke for Clappy? >> He's right here. >> All right. I'm a magician also. So, >> oh, the way I like it half. >> You see the diet coke? >> With the lemon. With the lemon. >> With the lemon. All right. Let's go. The bread looks heaven. Out of [laughter] the world. >> Chaser. Chaser. just to come for the drinks. You don't even have to be hungry. You come here to rent just for the drinks. The food is an extra. >> All right. >> Oh, bring in more food. It's happening. >> This is our beautiful yellowtail sashimi. >> Look how big this bowl is. This bowl is like 18 inches long. >> As you see, we have uh we have mandarin there. And the salad is made with kiwi and an apple. [clears throat] All right. And the sauce is cucumber and basil sauce. Now whenever you'll try it, you can you can feel a little bit lemony flavors because it it has yuzu koshu. Yuzu is Japanese lemon which is smaller but more citrusy and we are fermenting it with different fruits and it gives a lot of lot of flavors. This is our potato potato graten the layers of potato. This is art. This is art. This is not food. This is art. >> I got to tell you everything everything is edible. Okay. So, >> this belongs in the Lou. The Lou in France. [laughter] >> Be careful to get going. >> It has trout caviar. The caviar by itself is little bit smoked >> and it has black truffle on top of it. >> Real truffle. >> Of course. >> Real truffle is $100 a piece. >> Just saying. And uh this is actually one of my favorite dish. So, what we have here, >> the caviar, >> it's trout caviar. Now, we have sea bass and sweet potato wrapped together in zucchini flour and then it's deep fried. Sebat loves sea bass. >> See bass. It's a fish. It's a fish. Yeah. And we have the sauce is Thai toyam soup which is very famous soup. >> Zoom in on the caviar. Zoom in. >> Out of the world. >> Oh my goodness. Oh my goodness. >> Can I break it open? >> Oh, look at that. >> Oh my. >> Fine. And eyes. >> No, no, no, no. We're going right in. We're going right in. Actually, >> wow. We have a lot of fish, so we need a little salad as well. This is cauliflower salad. As you see, some of the cauliflower is deep fried as well. And it has tahini sauce. Let me mix it nicely for you. Excuse me. Look, look how beautiful it looks. Is that [music] all right? Can feel a little bit spiciness as well. Joel, >> we're not busy. Enjoy. >> Happy, when you come out to eat the Rand, you need a packager. What kind of thing is you don't have a package with you? >> Thrill is here. You don't need your packaging. >> Nice. Truly. >> Yeah. >> I know a good friend of mine, Shulan. He interviewed one day about what's the source behind the package. He was a little talk in the background. >> I was with someone that was spacer and he didn't he didn't have his back and I felt on his face that he's uncomfortable some reason because of a conversation we had before. So I looked at him like I don't need that's all crazy story behind it. >> And that from there to go >> unreal. Yeah. A lot of people definitely are because like I said, people don't have the mechan's the main course. Oh boy. OH, IT'S NOT EVEN WOW. >> We have It's called It's called Remenu. >> Ooh, you get the meat. >> You get the egg. >> Meat. We got the egg which is cured for 24 hours in a in a salt, pepper, soy sauce. >> We have choice. A little bit cold winter night. It's got a kick. It's got a kick. >> It has It has sweet uh pickled kabi as well for >> Yeah. We got to eat with the chopsticks. >> Of course. >> What? >> Busan noodle. >> The egg is cured for 24 hours in a sugar, soy, uh salt, pepper. We have noodles. Obviously, by the way, everything is homemade here. Okay. The noodles is homemade with egg and we have pork choy and the meat. What I love about the meat whenever I will try it has limp fat inside so it blends perfect perfect with the with the soup and the sweet pecode kabi for spicy we have sp it's spicy so the k rabi gives very very nice flavors in this okay look look how clappy's digging in look how clappy's digging in over there to the celery >> I have perfect cocktail for for >> you going to bring another cocktail of course >> oh my goodness >> they're ALREADY BRINGING MORE DRINKS I DIDN'T EVEN FINISH THE first set of drinks those beauties right over Wow. We got the gin and jam and we got the barracuda. >> The gin and jam is based on the indigo jin. It's so refreshing with the base gin, uh the blueberry jam, fresh sour, and the kiss of the cinnamon in it. [music] So, it's really delicious. And we got the barracuda. It's based on on the ace vanilla rum with the Yeah. with the pineapple flavor, sour, and the >> I taste the I taste the pineapple and the vanilla. They're so subtle. It's delicious. >> You got the point. And just a little bit proc champagne on the top to make it more intense. That's That's all we got. Unbelievable. >> To get serious after hours of non-stop eating soft like butter, but obviously it's delicious. >> Is that pistachios or pepper pine crest? Uh so we have smoked short rib with herbs on top of that. This is grilled char. >> Obviously we have a puree there, potato puree, but has touch of almond so it melts in [music] your mouth. Okay. And my favorite item. This is This is all time great. Okay. This is called beef tatakei. It's thinly sliced thinly sliced beef. Inside it's rear, but from outside it's pan seared. And it has pizza shards and tomato for crunchiness. And on the side we have beautiful black tapioca cracker which is recommended to enjoy with beefy [music] taki. >> All right. >> Unreal. >> We're not playing over here. We're not playing over here. >> Clappy clappy. What do you say about this? >> It's just my whole mouth is on fire from this delicious food. You can't find any food like this in the world. It's non-stop. It's non-stop. >> I'm a delicate delicate clappy guy. Got to go easy on that. You got to go easy on that. >> You can't squeeze that. [laughter] Look at that. Look at the meat. Look at the fat. >> Fat dude. >> Wow. Let me hear that. >> You never had anything like this. >> What you say to this? This beef sand grill. Look at the look at the way they plate it. Wow. Look at the cracker truffles. Wow. >> Gentlemen, what would you like to have a main for a main course today? Like I previously mentioned, we have the great chat bion pepper crusty chat bion. We also have a great lamb shop. And as you see, the hanging duck is a highly recommended. You know what? I want to actually see the kitchen and I want to see how they prepare and make the main course. >> You know what? Let's go. >> Let's go. Let's go. Let's do this. you. What's happening? >> Leave me. >> I know that guy. >> Oh boy. Look at this. Let me see this. [laughter] >> BRING IT OUT. BRING IT ON THE SIDE. >> Oh boy. Oh my goodness. Look at that. >> Oh my god. What's going on in here? >> Oh my goodness. That's how they put the smoke on. Hospital. >> Let me see that. Let me see that. Let me see that. Let me see. Do it again. Put the smoke in. >> Oh my goodness. That machine goes in there and they put the fire on in there. >> Wow. Statistics. Statistics. >> Oh my gosh. Oh my. Smoke. [laughter] >> I never saw this in my wife. >> That's a 10. Pick it up. We don't see the smoke coming out of there. >> One, two, three. [screaming] >> Wow. >> Very cool. Very cool. >> Yes. The whole vibe over here. Wow. >> Wow. >> So, okay. So, this is the I You're preparing duck, right? >> Yeah. >> Yeah. So, he's preparing the duck. The other side is preparing the >> Look at the duck over there. Look at that duck. >> This is to me the one of the most This is the potato. >> Oh, we had the potato. >> Look at that. Look at that. Look at that potato over there. >> Yeah. >> 100 fireworks. >> This place is rocking. This place is on fire. >> Smells good. >> I have a question for you. I have a question for you. >> Look at this guys. Look at this. >> Oh, that was the egg we had. That was good. Oh, the egg was good. >> 38 fire stop >> guy's hustling away over there. >> Wow. How do you keep this place so clean? >> We're actually cleaning this place about about 10 time a day. >> 10 times a day. >> Yeah. Yeah. When we come, we clean it. Then before after preparation is done, we clean it like a three time. Looks like a museum. It looks like a museum. It's spotless. There's nothing to hide. Everything here is picture perfect. >> Wow. You're rocking. >> That's the guy. That's the guy. >> The chef over here. He's rocking. So, so even during the service, no matter how busy we are and we see that the kitchen is a little bit messy, everything stops for about 30 minute, 4 minutes, we clean up everything and we go back to work. That's how we look at the chef only. What's your name? >> Aaron. How you doing? >> What are you saying about this place? >> I mean, it's great. We're working like you were saying. We like to work neat and clean and uh it's nice to rush the service. It's always fun. You guys are catching us in the middle, so you guys have a little bit of that experience. Your next course is going to be a lot of fun. We have our 14-day dry-aged duck with some apple ki, a little bit of apple cream and bok choy. So, you got a little bit of sweet, a lot of seasonal stuff going around. It's going to it's going to be good. I hope your dinner >> working hard and they're smiling. They Everybody here loves being here. They want you feel the energy. You feel it. >> Yeah, absolutely. Thanks for coming, guys. Nice to meet you. >> Awesome. Look at the dishes. Clappy. Look at this. >> Spotless. Spotless. >> Normal. Back in the restaurant. Unreal. >> They're so special to be in such an incredible kitchen. This place is on track to get three Michelin stars. >> Should we pop a minute? Say hello to Lipa. We have our fan here. [laughter] Leap. >> Private room. >> Come inside. Let's go. Say hello. >> How gets a private room. We >> You're messing the best. Leap. >> I think you got a free dinner for doing this. I've been there. [laughter] >> You get paid so much money. YOU CAN AFFORD IT. >> But the owners, the owners, they hired me plenty. So I love [laughter] >> you. But how does it feel to have a nephew that's almost as FAMOUS AS YOU? WAS JUST like I say a healthy father and mother is not jealous of their own children. >> So I'm my my passion my emotion is for my sister's children the same thing. >> You you taught him the song. >> I don't teach you anything but but I can say I think it's taught you a thing or two. >> You don't need it. Okay. [laughter] >> Leave one question. Were you scared of heights being on the ladder yesterday? [laughter] >> The story that a lot of children trying to climb a ladder and nobody made it. He was the one. And they asked him, "How did you make it? You're the only child." He said, "Because I don't cop." >> Wow. I saw [laughter] you. >> I saw a video of you. I was like, "No way." It was explained the highest in the world. I think they said, "Where was this?" >> In this, >> you just climbed up. >> I didn't know even what's going to be there. And then I come there. They told me, I hope I'm not somebody else, but this is the She said to me that she said they had a similar at the five towns. >> Mhm. The same fight similar fighting [laughter] this guy. KEEP ON FINE AND NICE. Fine and nice. >> Wow. >> The big celebs come out here. >> Believe me, he's a famous guy over there. >> Yeah, we got a lot of famous people over here. This place is all famous people. All famous people here. >> Nice, nice, nice. >> I think there's like the 20th course tonight. >> Look at this beauty. We have two weeks dry-aged dark along island with candied apple on top of that. And we have black and white garlic cream. And this is apple cream for sweetness. And the tart by itself is not regular tart. It's made with beets. And it has dark chocolate confetti inside. All right. And the bok choy obviously. >> Come on with the bok choy. >> And this is this is like painting, right? >> We have a lamb chops. Ooh, lollipops. >> We have carrot with ginger gel. This is carrot cream and potatoes. Layers, layers, and layers of the art. The artack the art the art is. >> It's beautiful. >> Enjoy y'all. >> Thank you. >> Pleasure. >> Clapping. You you you don't believe this when it says going after is just next level. It's just next level. >> Wow. It's like a whole garden in a plate. It's like you're walking through a garden in a plate. >> It's almost like you don't want to eat it. You want to just look at the beauty. Put this behind glass. Hang it up on the wall. >> Shellac and put it in your dining closet. >> Oh wow. Wow. >> Never ends over here all night long. Let's see what we got now. This is I don't want to say that we are known for cheesecake also but we are. It needs no explanation. Okay. There's a it's like a touch of heaven. And this is our own style of tiramisu. And all the magic is right here. Okay. >> Wow. Wow. Now you think it's done but everything is hide is hiding underneath the plate. So >> enjoy please under over there. >> Ah we can GET WOW. >> Let's see what's going on under there. Oh >> magnificent. Oh my goodness. Wow. >> Wow. How's that cheesecake over there? [music] >> This is the Timisu. >> Timisu. >> Cheesecake. Oh my >> came early. A clappy rib clappy is here. It's power but it tastes milk. Woof. Unreal. >> If you like to come, I'll give you my personal number. You call me directly. I'll get your table ready. If you like the table, it will table will be always yours. >> What's your phone number? >> Going to get Michelin stars. >> Oh, I know. What's your phone number? I want to give it to my phone. >> 7186971022. That's my personal number. >> Really? >> Yes. >> You're going to get a lot of phone calls on it. >> Let's put it on the screen. Give it to me one more time. 718-6971022. [music] >> Oh my goodness. You got to Guys, call him, text him, make a reservation because if you make a reservation, you mention the Pearlwood Show on the house. >> Dessert on the house. >> Have a dessert on the house. If you mention the Pearlwood Show, I think the first one to get a dessert on the house is right over there. None other than Lipa and Shirley Green. They're going to be getting the first dessert in the house. If they mention the Perl Show, it starts right now. Mention the Perl Show for a free dessert on the house. Clappy, you got a dessert. >> Dessert is out of this world. This restaurant from 1 to 10 is a 14 plus. >> Wow. Thank you so much, Kevin. Call up. That dress is >> uh 1571 McDonald Avenue. >> 1571 McDonald Avenue. >> Parking in 10 seconds. >> Yeah, parking is great. Tell Soso. >> How do you say it? SOS. So, >> tell Soo that you saw on the private show for a free dessert. Clappy, this is out of the world. Wow.