Placeholder Image

Subtitles section Play video

  • (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

  • it's got that pineapple acidity to it.

  • - Feels like I'm on Hawaii, like lying in the sand.

  • The world is passing by me.

  • - And suddenly some fruit falls from a tree and lands

  • in your mouth, right? - Yeah.

  • - [Roy] And then we have the buttermilk chicken.

  • Which is our buttermilk pancake with a

  • mochiko rice flour fried chicken.

  • Kind of Japanese style, Japanese Hawaiian style.

  • - Woo! - Now I kinda feel like

  • we've finally arrived at brunch.

  • - You're a smart guy Andrew.

  • That's why I bring you on these.

  • - Thank you.

  • - You're so charming and smart and

  • what a great-- - I'm gonna eat it.

  • - This is the way to do it. - Yeah.

  • - Start with the sweeter ones.

  • Then when lunch comes around, 11 a.m., 12 p.m.

  • you go to the chicken. - The rest of the lunch hours?

  • This is the first time we've had

  • the buttermilk pancake on its own.

  • It's beautiful.

  • - Did you eat it with fried chicken?

  • - I didn't have it together. - You made the mistake.

  • - Do it. - Here.

  • I'll give you some of mine.

  • You have the fried chicken off a fluffy pancake.

  • The dynamic duo of friendship.

  • - I think we have a special treat for Adam.

  • (uplifting music)

  • - [Steven] Matt, thanks for driving.

  • - [Steven] Appreciate it.

  • Allowed me to enjoy a drink on the show.

  • What'd you think? - What did you think?

  • - Dude, that was so good.

  • Unlimited pancakes. - Yeah.

  • - Come on.

  • Come on!

  • Pancakes are delicious.

  • Brunch Fact!

  • Dude, I have to pee so bad.

  • - That's not a brunch fact.

  • - Those mimosas in water glasses.

  • (laughs)

  • - If I tickle you, will you pee?

  • - Brunch fact!

  • Brunch was popularized in America most likely because,

  • as actors were traveling from the

  • east coast to the west coast,

  • they would stop by Chicago for a mid-morning meal.

  • Planes couldn't fly, you know, all the way across the coast.

  • So they would stop in the middle of the country

  • and then finish the flight at the end.

  • - Wow, that melted my brain.

  • - Melted your brain?

  • - Melted it like butter on a pancake.

  • - So we've had breakfast tacos.

  • We've had all you can eat pancakes.

  • And finally, we're on the way to the last spot.

  • - Next week-- - I'll see you next week.

  • - The ultimate brunch.

  • - Seafood, champagne, no caviar.

  • (upbeat music)

  • - My name is David Codney, I'm the executive chef

  • of the Peninsula Beverly Hills

  • and you are here to dine with us for our Sunday brunch.

  • We like to do things that are just fun,

  • a little bit different.

  • More of the old school nod at to how brunches used to be.

  • It's done with a modern twist.

  • You know, we like things where it's slower paced,

  • people can walk through at their leisure.

  • Hence, the champagne, so you can just

  • sit there and have fun.

  • And if you don't like your family,

  • you can always drink a little bit more.

  • - I think brunch is like the ultimate way to

  • like, win somebody's heart, right?

  • - I would agree.

  • First dates, family time.

  • And when it gets awkward, you just eat more.

  • We feature, for our Sunday brunch,

  • many, many, many, different items.

  • We have jumbo shrimp cocktail, oysters,

  • snow crab claws, Peruvian based

  • scallop ceviche, house smoked salmon.

  • We do a taramasalata, which is a Greek cod roe dip.

  • We also have braised pork belly, lamb pastrami.

  • It's usually done with a brisket, but we use a leg of lamb.

  • So we cure it and brine it for three days,

  • and then we smoke it for 4 hours,

  • and then slowly roast it overnight.

  • - [Andrew] Lamb pastrami, that's not a typical thing, right?

  • - No, it's a little twist, everything's a twist.

  • The lobster waffle is probably

  • one of our signature dishes.

  • It's basically a play on chicken waffles if you will.

  • The batter is Yukon gold potatoes,

  • a little bit of flour, some magic,

  • some love, and buttermilk.

  • And then on top we do very acidic bernese.

  • I think a lot of bernese are very muted

  • and the just become very fatty.

  • But you have this rich potato waffle.

  • You have lobster that's very light.

  • And then we just want to air it out with everything else.

  • There's an art to eating a buffet.

  • You always want more than what you can finish.

  • If you leave fat and happy, I'm happy.

  • (laughing) That's the whole point.

  • - [Steven] So, there will be plenty of food for Adam.

  • - [David] There will be plenty of food for Adam.

  • - [Andrew] I think we're ready to do it.

  • - [David] Great.

  • Crush it.

  • Crush brunch.

  • - [Andrew] Crush brunch isn't a phrase

  • that I expect coming out of a place like this.

  • - [David] Free flowing.

  • Crush it.

  • - [Andrew] Free flowing.

  • Crush it.

  • Thanks for dressing up, for once.

  • Ooh, that's (beep) smooth.

  • - We need to crush this brunch.

  • So I think we need a game plan here.

  • I think we should-- - Maybe we should cheers the--

  • - Maybe uh, the lamb. - No the waffle lobster.

  • - You want to lead with the waffle lobster.

  • - Yeah, it's one of the few things we can pick up.

  • - Cheers.

  • - Mmm. - Oh yeah.

  • - There's like chunks of potato in the waffle.

  • There's this delightful cream on top.

  • - Chicken and waffles, you think you've reached

  • the pinnacle of life when you try that.

  • Mm mm.

  • - Lobster and waffles, yeah. - Yeah.

  • - Look how fat and juicy this shrimp is.

  • I don't think I've ever had a shrimp

  • that fat and juicy in my life.

  • - Mmm, want somebody to stop talking?

  • - Holy (beep). - Feed them this shrimp.

  • Because it fills your mouth.

  • - Yeah, cop a shrimp in their mouth.

  • - While on the same theme here, come on!

  • - Come on. - This is next level!

  • - Oh yeah. - Mmm.

  • (slurps and coughs)

  • - (laughs) Easy there big fella.

  • - Just trying to crush this brunch.

  • - Let's do the lamb.

  • - Cheers.

  • No joke, wow! - Holy (beep) that's crazy.

  • - That lamb is so tender to bite into.

  • - You know what the best part of bunch is?

  • You get delicious seafood,

  • the best of breakfast-- - Mm hmm

  • - You get a beautifully carved lamb.

  • And then if you want to,

  • you just have a donut right after that.

  • This is a really good donut.

  • (laughing) Everything's really good.

  • - Can I have some?

  • Ah man!

  • - What'd you expect? - Oh!

  • - (laughing) Yeah!

  • It's a really good donut.

  • (laughing)

  • - That was like biting into cream cheese.

  • - Is that the pork belly? - No, no

  • - I didn't, I actually didn't get pork belly.

  • - Uh oh. (classical music)

  • Wow. - That was so soft.

  • It's like mashed potatoes.

  • It's like pig Jello.

  • - You know I dream about that.

  • - Pig Jello? - Yes.

  • - (exhales) Thank you. - Oh, uh.

  • - Top off? - You're here, yeah, why not?

  • Brunch is when you wanna become a Greek god.

  • Feeding yourself, like grapes, like this.

  • - Mm hmm. - Shoving donuts?

  • - I think more than anything else

  • brunch is about taking your time to eat

  • just, whatever you want.

  • I kinda get it now. - You feel it?

  • Do you feel the love?

  • The good times?

  • The memories that you'll never forget?

  • - Uh, yeah.

  • (laughing) I love brunch.

  • (laughing)

  • - Were you wearing a belt earlier?

  • - Yeah, I had to take it off

  • because of the uh, constriction.

  • - Alright Andrew, which brunch

  • was the most worth it at its price to you?

  • - My favorite brunch spot was HomeState.

  • Because, if you want a low impact brunch,

  • you can have it there.

  • And if you want to ball hard

  • and dip your breakfast taco into

  • a cheese pool, you can do that too.

  • Actually, no.

  • A-Frame is my Worth It winner.

  • - What? - Sorry.

  • Uh, no.

  • HomeState is my Worth It winner.

  • - (laughing) No, you can't, you can't go one way

  • and then go the other way and then go the other way.

  • - The problem is that breakfast tacos are such

  • a good savory breakfast food,

  • and pancakes are such a good sweet.

  • It's really hard to choose between them.

  • - I gotta say, my worth it winner,

  • I mean, you know who I'm gonna pick.

  • A-Frame.

  • That macadamia nut pancake.

  • Oh my gosh, I'm still dreaming about it.

  • Adam? - Adam?

  • - I win. - You don't win.

  • - This is the first time on this show

  • he picked something with me.

  • Shout out to Belvedere though.

  • - It was great. - Seafood lovers out there,

  • That's your spot.

  • Next time you see us we might be in Japan.

  • (laughing)

  • - [Andrew] Cut the tape.

  • - [Steven] Sorry to the editors, oh yes!

(upbeat music)

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it