- The Meat Show is coming to you
from Atlantic City, New Jersey.
I am standing in front of the White House,
home of the submarine.
This is a famed submarine
sandwich restaurant
that has been here since 1946.
I'm gonna go in there and check it out.
Why don't you come along with me?
(energetic rock music)
Tell me what makes this
different than every other sub
in New Jersey.
- I would say, the cold cuts
are made special for here.
- Oh, they are?
- Yeah.
- [Nick] Oh, that's interesting.
- It's not like you just
get it from anybody.
- Right, so it's not
Boar's Head off a truck,
it's actually custom-made.
This must go back to the time when
the family first started.
- Oh, yeah.
- So they have the relationship.
The bread comes from across the street?
- We have Formica,
and down the street, we have Rando Bakery.
- So what are the must-eat items here?
What are you really famous for?
- [Holly] The Italian,
and the Cheese Steak.
- Okay, so I should get both, right?
- You should get both.
- Let's do the whole Italian.
That one just looks gorgeous.
- Now, it comes with lettuce, tomato,
onion, hot pepper, oil, and oregano.
And you wanna try the Cheese Steak?
- [Nick] Let's do a cheese steak.
- You wanna do a half of that though?
- A half cheese steak,
and a half meatball.
- Okay, and on your cheese steak,
I'm gonna put fried onions,
lettuce, tomato, hot peppers.
- Yeah.
- Okay, okay.
- That sounds great.
(energetic rock music)
I'm gonna start with the warm stuff,
and I think I'm gonna actually start
with the Atlantic City-style Cheese Steak.
I can already tell
that there's something rather
special about this bread.
Like when you pick up
Philadelphia cheese steak bread,
there's a softness to it, like
it's holding everything but
there's an airiness to it.
Mmm.
It's not a Philly cheese steak,
and I'm sure they're
very proud of that fact.
It's quite different.
First of all, they're
not using Cheez Whiz.
They have this very spicy pepper.
That's a rather nice steak sandwich.
This is a glorious
looking meatball sandwich.
So, I noticed that they've
given me a fork with this,
which is probably an indication
that it may not stick together
for the the whole thing.
Oh, wow.
Mmm.
This is the type of meatball you envision
Frank Sinatra having eaten.
It's fluffy, it's beefy.
Nice char on the outside.
And then the sauce itself,
if you can see, it's really dark,
so it's really reduced down.
Very concentrated tomatoey flavor.
Very nice meatball sandwich.
(lively, upbeat music)
Okay, I'm just gonna have to go right,
I'm just gonna have to burrow straight in.
(groans)
This is outstandingly good.
I'm telling you, there is a complexity
of flavor to this thing.
It's not just the meat and the cheese.
It's this,
this pepper mix,
there's the onions,
there's some Italian seasoning,
very redolent with oregano.
It's amazing, the depth of flavor
that you get from this thing.
Obviously, this is very rich, fatty,
and we've got the cheese in there,
but the oil on the
peppers totally cuts that,
and then you have that
gentle, reassuring heat
from the chilis.
(laughing) A very pleasing sandwich.
There's things that are unique about this.
The flavor profile,
the bread here especially,
the darkness of the sauce on the tomatoes.
I don't think I've ever had a sauce
that has been quite that reduced.
So what that gives to me is,
it gives me empathy.
It lets me know how people that
lived here for 40 years ate,
and what they tasted growing up.
It's a great way to discover a new place,
is like, how do the people eat there?
I'm Nick Solares, host of The Meat Show.
Please be sure to watch the next episode.
If you've watched The Meat Show before,
you're probably sick of me talking
about how wonderful I find
the cap of the rib steak
with the spinalis dorsi muscle,
but for the new guys, that's--
