
English: 
[MUSIC PLAYING]
DANI LUV: My name is Dani Luv.
Pick up your hands
and sing with me.
[SINGING]
Da-ee da-ee indo.
Da-ee da-ee indo.
Da-ee da-ee indo.
[INAUDIBLE]
Oh, my god.
Let me tell you, she's
got a great tuckus.
I love this shit.
Oh, look at the two guys
with the camera.
What a bunch of shmucks.
[SINGING]
Hava unda nav a dah.
Mm.
NOAH BERNAMOFF: My name is
Noah Bernamoff, and the
restaurant's name is Mile
End Delicatessen.
Mile End is called Mile End
because of my love for that
neighborhood of Montreal, and
the very, very personal
history of my family in
that neighborhood.

Romanian: 
 
[NOAH BERNAHOFF, PROPRIETAR
MILE END DELICATESSEN]
Lasă-mă să-i spun. Ce fund
mişto are, îmi place.
Uite-i şi pe ăştia doi cu camera.
Ce nesuferiţi!
[MUNCHIES]
[MILE END DELICATESSEN,
BOERUM HILL, BROOKLYN]
Mă numesc Noah Bernamoff, iar
restaurantul se cheamă
Mile End Delicatessen.
Mile End şi-a primit numele
din dragoste pentru
cartierul din Montreal,
dar şi din cauza unei istorii
foarte personale de familie.

English: 
I was a second year
law student.
I just really hated my life.
I started making smoked meat
at home, as a hobby.
That led to me actually thinking
through the idea of a
Jewish deli in any
serious way.
New York's like the most Jewish
place in the world.
Even more Jewish, in many
ways, than even Israel.
And it always struck me that
all these well represented
cultures in this city have
more restaurants
than you can count.
Except Jews.
We just have like three, or
something, like, stupid.
And I just thought to myself,
we should have our own
restaurants.
We should have our
own cuisine.
And the cuisine that everyone
knows is sort of like this
deli thing.
But then we do more than
that at night.
They're not dishes that you
would find in old time
cookbooks from Europe, or
Yiddish cookbooks from the
early period of Jews
in America.
The cooking actually
is innovative.
I mean, it's not really
something that
Jews do, you know?

Romanian: 
Eram student la drept,
în anul II.
Îmi uram viaţa din
tot sufletul.
Am început să fac carne
afumată din pasiune,
ceea ce m-a făcut să
mă gândesc serios la
cum ar fi să deschid un
deli evreiesc.
New York e cam cel mai
evreiesc oraş din lume.
În multe feluri, mai evreiesc
decât Israelul.
Cred că sunt mai multe
restaurante decât poţi număra
pentru fiecare minoritate
reprezentată aici.
În afară de evrei. Sunt doar
vreo trei, sau aşa ceva.
Şi m-am gândit că ar
trebui să avem propriile
restaurante şi propria
bucătărie.
Iar cea mai populară variantă
e magazinul de delicatese.
Însă noaptea ne întindem
un pic mai mult de atât.
N-ai să găseşti reţetele
astea în cărţi de bucate vechi;
nici în cele din Europa şi nici
în cele americane.
Asta pentru că gătim
inovator.
Nu e ceva ce un evreu ar
face în mod normal.

English: 
Jews own businesses, we're
professionals.
We don't actually cook in
this sort of context.
The kasha dinner is really,
really popular, because it's
kind of it's like this
healthiness of the grain, has
the noodles, has some
meat in it.
It's kind of rich, but it's kind
of light at the same time
and somewhat healthful.
Kasha is generally a
pretty gross thing.
Like--
SAM FILLORAMO: That's
what everyone says.
NOAH BERNAMOFF: Most people
make it and it sucks.
Like my mom's.
No offense to my mom.
My wife, Rae, she handles a lot
of our customer service
side of the business.
She does all the catering,
off-site events.
We've been very picky with who
we've hired as our staff.
And partly because we
care so much about
the camaraderie aspect.
All right.
Very classic.
SAM FILLORAMO: Cheers.
RAE COHEN: L'chaim.
NOAH BERNAMOFF: Cheers.
A lot of gravy [INAUDIBLE]
in this.

Romanian: 
Evreii conduc afaceri.
Suntem profesionişti.
Nu gătim în genul
ăsta de context.
Cina Kasha e foarte populară
pentru că e sănătoasă,
are tăiţei şi carne,
e săţioasă şi uşoară
în acelaşi timp.
Kasha e o chestie
destul de scârboasă.
[SAM FILLORAMO, BUCĂTAR,
MILE END DELICATESSEN]
De cele mai multe ori,
oamenii o gătesc prost.
Ca şi mama,
fără supărare.
Soţia mea, Rae, se ocupă de
relaţia cu clienţii, de tot ce
înseamnă catering şi evenimente
în afara locaţiei.
Am fost foarte selectivi
cu angajaţii,
[MICHAEL STOKES, RESPONSABIL
CU MÂNCAREA MILE END DELICATESSEN]
[MAX LEVINE, CO-PROPRIETAR, MILE END DELICATESSEN]
pentru că punem preţ
pe camaraderie.
- De primă clasă.
- Hai noroc!
Lechaim!
Noroc! Nu mai
avem sosiere.

English: 
We all headed to Russ &
Daughters, a appetizing shop
in lower East Side.
SAM FILLORAMO: I bought a Russ
& Daughters t-shirt couple
months ago from them.
And she was like, now you pay
me to advertise the store.
All right, I will.
That's fine.
NOAH BERNAMOFF: Love that.
Such a Jewish thing to say.
Russ & Daughters, it's
an amazing place.
I mean, you walk in there and
it's just like, whoa, this
place has not changed in as many
years as it's been open.
I think it's been open
85 years now.
And what's so cool is when you
look up and you see the photos
of the original owners, or like,
even the second or third
generation owners.
And you look at where they're
standing in the store, and

Romanian: 
Am plecat spre Russ&Daughters
Appetizers, în Lower East
Side. Am cumpărat un tricou
de la ei acum câteva luni.
„Acum mă plăteşti ca să-mi
faci reclamă.", a spus ea.
Mi-a plăcut. A fost o replică
atât de evreiască...
[RUSS&DAUGHTERS APPETIZERS
LOWER EAST SIDE, MANHATTAN]
Russ&Daughters e un
loc minunat.
Când intri acolo, primul
gând este: „Uau, locul
ăsta nu s-a schimbat
de când a fost deschis."
Cred că e deschis de
vreo 85 de ani.
Şi e mişto că au fotografii
cu primii proprietari, ba
chiar şi cu generaţiile
următoare.

English: 
then you look at that spot in
the store, they're actually--
you know, it's the same products
sitting in the same
case, in front of them.
When I see that, it's
just unbelievable.
The history in there is
profound, that's for sure.
Our friend, Josh Tupper, who is
a fourth generation owner
of Russ & Daughters.
JOSH TUPPER: Let's
go make eggs.
So this is one of my favorite
little treats, caviar in a
soft scramble.
NOAH BERNAMOFF: We soft
scrambled some eggs, and threw
some caviar into it.
And ate that on a sliced
challah rolls.
JOSH TUPPER: Mm.
NOAH BERNAMOFF: That's it?
That's where it's at?
JOSH TUPPER: Uh, huh.
I'd make you guys one but
I'm too busy eating.

Romanian: 
Sunt suprinşi în diverse
ipostaze în restaurant,
locuri pe care îţi vine
să le vânezi cu privirea.
Şi au în faţă aceleaşi
produse pe care le poţi
găsi şi azi în magazin.
Când văd asta, mi se
pare incredibil.
Istoria locului e intensă,
cu siguranţă.
[JOSH RUSS TUPPER, A PATRA GENERAŢIE
DE PROPRIETARI, RUSS&DAUGHTERS]
Prietenul nostru,
Josh Tupper, proprietar
din a patra generaţie
la Russ&Daughters.
Fac nişte ouă.
Asta e una din gustările
mele preferate.
Caviar şi ouă moi.
Am fiert nişte ouă moi şi
am pus caviar peste.
Cu chifle challah.
Asta-i tot?
V-aş face şi vouă unul, dar
sunt prea ocupat să mănânc.

Romanian: 
Ar trebui să vinzi asta.
E cam scump...
Cât ar costa?
Vreo 15 dolari.
Trebuie să ţi-l faci singur.
Serios Josh, e
dumnezeiesc.
Bun, ar trebui să
dăm nişte shoturi.
- Da.
- Nici nu-i nevoie de shot.
Noroc.
- Mulţumim că ne-aţi primit.
- Pentru gazdă!
L-ai băut deja?
Ce pizda mă-sii!?
S-ar putea să am o
problemă. Asta se
numeşte Devil Springs.
Are 80 de grade.
Îmbuteliat în New Jersey.
Stai, Devil Springs e în
New Jersey?
Păi unde?
Multe mâncăruri de-ale lor
se servesc alături de vodcă.
Peştele afumat, spre exemplu,
a fost marinat în vodcă.
Am gustat mai multe
variante gătite de hering:
în grăsime, în saramură
şi olandez.

English: 
NOAH BERNAMOFF: Seriously,
you should sell this.
JOSH TUPPER: This is
an expensive--
RAE COHEN: How much
would it cost.
JOSH TUPPER: $50.
SAM FILLORAMO: And you have
to cook it yourself.
NOAH BERNAMOFF: Seriously,
Josh, this is heaven.
SAM FILLORAMO: All right, we
should have some shots.
NOAH BERNAMOFF: Yeah.
You're going to need
to do a shot.
Cheers.
SAM FILLORAMO: Thanks
again for having us.
NOAH BERNAMOFF: To our
gracious hosts.
JOSH TUPPER: Wonderful.
Beautiful.
NOAH BERNAMOFF: You
already drank it?
Fuck.
JOSH TUPPER: We might
have an issue.
This is cold.
It's called Devil's Springs,
but it's 160 proof.
NOAH BERNAMOFF: Dude.
SAM FILLORAMO: 160 proof
bottle from New Jersey.
JOSH TUPPER: It's Brucha.
NOAH BERNAMOFF: Hold on, Devil
Springs is in New Jersey?
Where else?
Vodka is the typical pairing
for a lot of the
foods that they have.
They have the smoked fish.
In fact, a lot of fish is cured
in a vodka solution.
We did a little taste
test of herrings.
We did a shmaltz herring,
pickled herring,
and a Holland herring.
Life is very good, right now.

Romanian: 
Viaţa e pur şi simplu minunată.
Suntem la Russ&Daughters,
cea mai tare instituţie
evreiască. Noroc. Mulţumim!
După Russ&Daughters, am mers
la Sammy's Roumanian Steakhouse.
[SAMMY'S ROUMANIAN STEAKHOUSE,
LOWER EAST SIDE, MANHATTAN]
E un loc excentric...
De la pianist, la modul în
care se învârte totul pe aici.
Dansul, blocul de
vodcă îngheţată...
E kitsch evreiesc pur.
Russ&Daughters a rămas
în familie, iar de-a lungul
anilor a devenit din ce
în ce mai dichisit, în vreme
ce Sammy's pare să
se fi dus tot mai mult în
direcţia kitsch-ului
şi să se fi ţinut tare
pe poziţii.
Am mâncat pastă de ficat,
mixată la masă.
A fost excelent. Am servit
Kanasalat, un fel de rulou

English: 
We're in the middle of Russ &
Daughters, the greatest Jewish
institution.
All right.
Cheers.
Thank you.
So after Russ & Daughters we
headed over to Sammy's
Roumanian Steakhouse.
It's a really wacky place.
The keyboard player, the
whole shtick there.
The dancing, the block of
vodka on the table.
It's just by pure
Jewish kitch.
Russ & Daughters remain
in the family.
And it's gone, over
the years, it's
become fancier and fancier.
Where at Sammy's it seems like
it's just sort of devolved
over the years into being
kitchier, kitchier.
And like, just kind of held
up with its kitch.
We ate chopped liver, which was
mixed at the table, which
was excellent.
We had the karnatzlack, which is
like a rolled sausagey sort

English: 
of thing with a ton of garlic.
Look at this sandwich.
A chopped liver karnatzlack
pickled green tomato sandwich.
SAM FILLORAMO: Mom
would be proud.
NOAH BERNAMOFF: This
is phenomenal.
There was a lot of vodka
shots there.
We consumed another whole
bottle of vodka.
We had what Sammy's calls
their tenderloin steak.
And we really loved it.
There's only one Jewish
variation on the steakhouse in
New York City, and
that's Sammy's.
DAVID ZIMMERMAN:
How's it going?
NOAH BERNAMOFF: Awesome.
DAVID ZIMMERMAN: Realy.
I'm David.
NOAH BERNAMOFF: Noah.
DAVID ZIMMERMAN: I'm
the son of Sammy.
NOAH BERNAMOFF: Son of Sam--
Thanks for having us.
DAVID ZIMMERMAN: Ah,
you're welcome.
The restaurants been here
for about 80 years.
My father won the restaurant
in a poker game in 1975,
against Sammy.
So there is no Sammy here.
SAM FILLORAMO: It's
the Jewish--
NOAH BERNAMOFF: Is it always
a Bar Mitzvah every night?
SAM FILLORAMO: We try.

Romanian: 
cârnăţos cu foarte
mult usturoi.
Uite aici fel de sandwich:
ficat tocat, Kanasalat,
roşie verde murată.
Mmm... nemaipomenit.
Şi multe shoturi de vodcă.
Am dat gata încă o sticlă.
Am mâncat ceea ce Sammy
numeşte friptură tenderloin.
Ne place maxim.
În New York, ai o singură
variantă evreiască dacă vrei
friptură, şi aia e
la Sammy's.
- Cum merge treaba?
- Nemaipomenit.
[DAVID ZIMMERMAN, PROPRIETAR,
SAMMY'S ROUMANIAN STEAK HOUSE]
- Eu sunt David.
- Noah.
- Sunt fiul lui Sammy.
- Fiul lui Sammy.
- Mulţumesc de primire.
- Cu plăcere.
Restaurantul e deschis
de vreo 80 de ani.
Tata a câştigat restaurantul
în 1975, după ce l-a bătut
pe Sammy la poker.
Deci nu e nici un
Sammy aici.
E Bar Mitzvah în
fiecare noapte?
Încercăm.

English: 
DANI LUV: I want to see the
boys just come alive.
Hey boys, you came late,
you have to do it.
Leave your--
leave your vodka, that's
right, that's a Jew.
That's a Jew-bird, come on.
He's walking towards the circle,
he's still eating--
I want to see at least
20, 30 people.
My name is Dani Luv,
you're beautiful.
Come on.
Everybody in the shitzas
too, come on.
[ROUMANIAN SINGING]
NOAH BERNAMOFF: Well
there is definitely
some dancing involved.
[ROUMANIAN SINGING]
DANI LUV: Come on,
girls, come on.

Romanian: 
Vreau să-i văd pe băieţi...
Hai odată.
[DANI LUV, MUZICIAN, ACTOR,
COMEDIANT]
Hei băieţi! Aţi ajuns...
Trebuie s-o faceţi.
Lasă-ţi vodca. Aşa,
ca un evreu adevărat.
Aşa, haide!
Merge spre cerc
şi încă mănâncă.
Vreau măcar 20-30 de oameni!
Mă numesc Dani Luv!
S-a dansat ceva în
seara asta...

English: 
[ROUMANIAN SINGING]
DANI LUV: Yeah.
This is Jewish rock and roll.
NOAH BERNAMOFF: Woo,
to Dani Luv.
Woo.
Shalom.
TAXI DRIVER: Where you going?
NOAH BERNAMOFF: We're
going to Brooklyn.
TAXI DRIVER: OK.
NOAH BERNAMOFF: OK?
No, you're supposed to say,
ah, you fucking assholes.
Gracias.
Sammy's is so insane.
Woo.
Dani Luv for life.
We started doing the hora.
JOHN: He really was like,
singing there, huh?
NOAH BERNAMOFF: Yeah.
Playing the piano and singing.
And he was chirping us.
He was like, look at you fucking
Jews dancing around in
the middle of the room.
It was awesome.

Romanian: 
Asta numesc eu
rock&roll evreiesc!
Pentru Dani Luv!
- Shalom!
- Încotro?
- Spre Brooklyn.
- OK.
OK? Nu, ar fi trebuit să spui:
„Căcănarilor!"
Nu-i normal aşa ceva.
Uhuu! Trăiască Dani Luv!
S-a pus pe horit.
Chiar cânta, nu?
Da, cânta la pian şi chiuia.
„Uitaţi-vă la voi, nişte evrei
dansând în mijlocul camerei."
A fost minunat.

English: 
We're going to make poutine.
And then we're going to
throw the steak from
Sammy's on top it.
Poutine actually literally
translates as hot mess.
But what it actually
is is French fries,
cheddar curd, and gravy.
It always surprises me when
people come in and they want
poutine for a brunch
or something.
I'm like, this is
not when you're
supposed to eat this thing.
This is total drunk
person food.
All right, now we're going
to sauce this bitch up.
It's like the most
gut busting dish.
And just for the hell of it, I'm
kind of thinking we should
pour more gravy over it.
This is as gross as it gets.
And this is like a Guinness
World Record's poutine.
This is Sammy's Roumanian
Mile End poutine.

Romanian: 
O să facem poutine, după
care aruncăm friptura
de la Sammy's peste.
Poutine se traduce ad
literam ca „mizerie fierbinte".
Dar este o combinaţie de
cartofi prăjiţi, brânză
cheddar şi sos.
Sunt întotdeauna surprins
când oamenii cer
poutine la brunch.
Nu mi se pare
ocazia potrivită pentru
a mânca aşa ceva.
Asta e mâncare de
oameni foarte beţi.
În regulă, să înecăm
chestia asta în sos.
E un gen de mâncare care
îţi dă dureri de stomac.
Şi, de-al naibii, cred că
ar trebui să mai punem
nişte sos deasupra.
Mai scârbos de atât
nu se poate.
E un poutine demn de
un record mondial.
Poutine-ul lui Sammy's
Roumanian, din Mile End.

Romanian: 
De ce nu, futu-i?
John, poutine-ul ăsta...
Mulţumesc mult.
Poutine-ul este mâncarea
beţivilor din Montreal.
Şi mâncare de camionagii.
E o chestie unică, pe
care nu o poţi găsi
nicăieri în New York.
Sau, oricum, în prea puţine
locuri. Oamenii tind să o consume
la orice oră a zilei. E interesant
de observat.
„Lechaim!" pentru...
Russ&Daughters şi
Sammy's Roumanian şi...
pentru Dani Luv.
Dani Fucking Luv!
Ia uitaţi-vă la clovnul ăla!
Prea multă vodcă.

English: 
Why the fuck not?
John, your poutine.
JOHN: Thank you,
so much, Noah.
NOAH BERNAMOFF: So poutine
is the go-to
drunk food of Montreal.
It's also like truck driver
food, but, because it's such a
unique thing that you can't
really get anywhere in New
York-- or very few places
in New York--
people tend to consume it
at all times of the day.
So it's interesting
for me to watch.
Shall we say l'chaim to Russ &
Daughters and Sammy's Roumanian?
SAM FILLORAMO: Yes.
NOAH BERNAMOFF: And uh,
and to Dani Luv.
Dani fucking Luv.
Check that punim out.
Look at that punim.
Oh.
too much wadkie.

Romanian: 
Înapoi la apă.

English: 
Back to the water.
Back to water.
[MUSIC PLAYING]
