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  • (upbeat music)

  • - What's up Andrew? - What's up Steven?

  • - I made you a letter. - Worth it brunch.

  • Will you go to brunch with me?

  • Circle.

  • How about this? - No.

  • - Yeah I'll go to brunch with you.

  • - Okay, I spent like 20 minutes on that.

  • You didn't even-- - Waste of time, not worth it.

  • - Tell me about brunch.

  • - I'll tell you about brunch.

  • Brunch is dumb.

  • - Brunch is not dumb.

  • Brunch is an event.

  • It's a place where you can extend breakfast into lunch

  • and create a new memory.

  • A memory that we shall call brunch.

  • Today on Worth It we're going to be trying three brunches

  • at three drastically different price points to find out

  • which one is the most worth it at its price.

  • And actually, we're doing the brunch across three Sundays.

  • Triple the fun, triple the action--

  • - Prolonging the pain.

  • - He says that, but he truly loves me.

  • - So the first place we're going to

  • is in fact not a brunch place.

  • - Yes, they serve breakfast, but

  • they serve it from eight a.m. to three p.m.

  • So, what do you do when you need breakfast at three p.m.?

  • - Isn't that a combination of breakfast and dinner?

  • - What? (scoffs)

  • Where are you going here?

  • - Brinner?

  • Brupper?

  • (laughing)

  • (banjo music)

  • - I'm Brianna.

  • You can call me Breezy.

  • I'm the owner founder of Homestate.

  • And today we're going to be eating breakfast tacos.

  • - When you started Homestate, did you

  • initially see it as a breakfast taco primarily?

  • - Yes (laughs) and queso.

  • My mission in life was to serve breakfast tacos and queso,

  • because no one else in L.A. was doing that.

  • I was like, "This is crazy!"

  • We opened with really bad queso.

  • I thought we were going to go down because,

  • like, you know, it's a big deal.

  • We finally got it about a year after we opened.

  • - So what is your secret? - It's real cheese.

  • Blended with jalapenos, serranos, onions, tomatoes.

  • It's a huge part of your breakfast taco experience.

  • - [Andrew] Really?

  • - [Brianna] Because you need to dip the taco--

  • - Oh. - In the queso.

  • It will take your dining experience from here

  • to like (whooshing).

  • You have to do the Trinity.

  • By a country mile, like our most favorite loved taco.

  • It's on a flour tortilla, flour tortilla is king in Texas.

  • We make the tortillas by hand.

  • They're made fresh to order.

  • We have scrambled eggs, which are really beautifully cooked.

  • Topped with crispy potatoes, crispy bacon,

  • and melted cheddar cheese.

  • - [Andrew] I like that we're having coffee

  • as the first beverage that we have in this episode,

  • because brunch is nothing but breakfast.

  • - See, this is why you're on this trip.

  • We need to educate you.

  • Cheers.

  • - Start with the Trinity? - Let's go.

  • - The tortilla smells incredible.

  • It's like a baby's thigh.

  • So soft and squishy.

  • In a good way!

  • In a good way.

  • - Okay, okay.

  • Cheers.

  • Wow - That's so good.

  • - That, oh - It is, at face value

  • pretty basic breakfast components,

  • but with the tortilla, it's so much more.

  • - The egg is the game changer here.

  • It fills your mouth with the thing that egg does,

  • which tastes good, and is fluffy.

  • Oh - Aww man.

  • - This Is Amazing.

  • - This combination?

  • Luscious.

  • - [Brianna] We're also going to do the vegetarian taco.

  • When I was living in Texas I was vegetarian for 12 years.

  • For me, the vegetarian taco was pretty critical.

  • It sounds like a boring taco until you try it.

  • But it's the Blanco, it's egg whites with

  • shiitake mushrooms and Monterey cheese.

  • - Ohh...

  • I love this taco as much as I love you.

  • - Wish I could say the same.

  • - Is it because you love me so much that it doesn't compare?

  • That's what I'm hearing.

  • - Mushroom is as powerful a flavor as any meat.

  • - Vegetarian friends, sometimes

  • you guys get the short end of the stick.

  • You can't eat brisket, you can't eat bacon,

  • but it's okay, because they have designed this

  • beautiful, simple taco just for you.

  • - [Brianna] The final taco is the Pecos,

  • which is another favorite and that's also really simple.

  • It's just scrambled eggs and shredded brisket.

  • The brisket is cooked over 12 hours.

  • We do nothing to it but put salt and pepper on it.

  • - [Andrew] Really?

  • - [Brianna] It's just a really good quality beef.

  • - Nice and slow. - Yeah, nice and--

  • - Love it. - Slow and low.

  • - Yeah - That sounds awesome.

  • - What more do you need in life

  • than egg, brisket, and flour tortillas?

  • - Cheese on top maybe?

  • (upbeat music)

  • You know, I do have to stand a little bit corrected.

  • This is way more than breakfast.

  • I'm eating slow roasted brisket--

  • - Can we talk about the brisket?

  • - Can you talk about the tortillas some more?

  • - Can we talk about the egg?

  • - It's perfect with just a little bit of sauce on that.

  • - Oh, thank you, that's what best friends do.

  • Here you go my friend.

  • Has anybody ever told you that you take really large bites?

  • (laughs)

  • - Oh God! - What'd you think?

  • - We did that wrong.

  • We should have got two tacos each.

  • - But that's why you eat brunch at,

  • you know, 11 a.m. then you've got

  • the rest of Sunday to just nap.

  • Brunch and nap.

  • Brunch fact!

  • Brunch is speculated to come from

  • men who used to hunt in the U.K.

  • They would need to get their nourishment

  • so they would eat breakfast and lunch

  • combined into one large meal, with an adult beverage.

  • - Adult beverage and hunting?

  • Sounds like my kind of day.

  • - Alright Governors, let's go hunting.

  • - Ugh, I haven't eaten yet.

  • Shall we combine breakfast and lunch?

  • That's nonsense.

  • Let's call it brunch.

  • - Sounds way better.

  • - Can I enjoy an adult beverage during?

  • I wouldn't have it any other way.

  • - So we're done for today.

  • It's time for our little nap.

  • Next week we're going to A-Frame.

  • - And what do they do there?

  • - Stacks on stacks on stacks on stacks on stacks on--

  • (upbeat music)

  • - Alright, my name is Roy.

  • Welcome to A-Frame.

  • We serve pancakes on the weekend, all you can eat.

  • If you look around, this is an old IHOP,

  • so it makes sense to serve pancakes in here.

  • We gutted this whole thing out and we saw these

  • beautiful beams and everything.

  • Right at the time we were creating A-Frame

  • I was going to Hawaii a lot.

  • So, I was like, channeling the spirit of the island.

  • We were serving Korean Hawaiian inspired food.

  • For the first two years this was that restaurant.

  • And then we decided to open for brunch.

  • Personally and professionally you avoid

  • what's right in front of you.

  • Finally confronted, you know what?

  • Ding. (laughs)

  • We're an IHOP.

  • We made it an all you can eat brunch.

  • I like to use a really strong, stable, buttermilk recipe.

  • Just straight up classic, your grandma

  • wouldn't be mad type of pancake.

  • And then from there, we add toppings.

  • You get two pancakes per order, per stack

  • and all you have to do is raise your hand

  • and it just keeps getting filled up.

  • - [Andrew] Why also bottomless drinks?

  • - [Roy] Now, we tried to think of like,

  • how can I make places that everyone can access?

  • So that's what the all you can drink is.

  • We have a michelada, it's like a spicy beer.

  • It's like a Bloody Mary and a beer had sex.

  • A Dos Equis Lager, a mimosa, and a bloody Mary.

  • - Cheers.

  • Mmm. - Oh yeah.

  • - I'm going to eat more than you today.

  • - Ha! - Ha!

  • (laughing)

  • You ate breakfast.

  • You made a mistake.

  • - That's called priming your stomach.

  • - Alright, let's- pancake number one.

  • - [Roy] Right off the griddle, hot,

  • we lather them with a lilikoi butter.

  • This is a passion fruit butter

  • that we make into compound butter.

  • - Excited for this one, because it's sweet.

  • - Yeah. - Okay.

  • You're going double dog. - Yeah.

  • When you eat a stack of pancakes

  • you eat the whole stack at once.

  • - Uh uh. - Really?

  • - Yes! - You separate pancake--

  • - You eat the first one. - No!

  • - Alright, I'll do your style.

  • Cheers.

  • This is going to be a great day.

  • Excuse me while I eat more.

  • Woo, nuts, on pancakes. (laughs)

  • Texture of that together-- - Is that a great combination?

  • - Yeah - Yeah.

  • - It's fluffy and nutty.

  • - Yeah. I'm fluffy-- - Ever have a fluffer-nutter?

  • - You're nutty.

  • - Actually could use a little syrup for me.

  • - No, no, no, no, no, no.

  • - Oh yeah. - Syrup's too rich.

  • - No. - I'm a purist.

  • Pancake number one down.

  • Let's go for the next one.

  • - [Roy] We have the banana macadamia nut butter.

  • We make a macadamia nut pesto with banana.

  • Then we serve that with whipped cream.

  • - [Steven] Banana macadamia nut.

  • - Macadamian. - Macadanian?

  • - Macadamian? - Macadamia.

  • - Alright. - This is fun.

  • We're having fun at brunch, let's eat.

  • - So banana, oh, excuse me. (laughs)

  • Banana and pancake is the classic combo for me.

  • A soft fluffy texture with a soft mushy texture

  • that goes so well together.

  • - We need a Wimpy bite.

  • Cheers.

  • The thing you just said about,

  • you know mushy and soft together?

  • That's what's happening in my mouth just now.

  • - [Roy] Then we have the pineapple orange guava,

  • which is, almost like a jam.

  • - Can I feed you a bite?

  • Let me know what you think about that.

  • It's not quite like the others.

  • It's a little more tart and