We got a local and a British tourist to find Philadelphia's best cheesesteak

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"Food Wars" hosts Harry Kersh and Joe Avella take a day trip from New York to Philadelphia to find the best cheesesteak in the city. They'll be visiting five different locations in just one day to see what the city has to offer. This is "Food Tours."
Transcript
00:00 I'm not a Philadelphia local, but I know it has some of the best food in the world.
00:04 So I'm taking my friend Harry Kirsch on a road trip to Philly from New York to see what
00:08 the city has to offer.
00:10 We're hitting up five of the best cheesesteak spots across the city all in the same day
00:15 to see if we can find Philadelphia's best cheesesteak.
00:19 This is Food Tours.
00:22 Our first stop, Tony and Nick's in South Philadelphia.
00:26 Man, what a country.
00:29 We're here at Tony and Nick's, not to be confused with Tony Luke's, which was another cheesesteak
00:34 chain here, but they split off and due to a family feud, wanted to differentiate themselves.
00:39 So we're just Tony and Nick's.
00:40 Here we are.
00:41 First stop of the day.
00:42 First time in Philly, I'm excited.
00:43 And I know that you've never had a cheesesteak before, so I thought this would be a perfect
00:46 place to start.
00:47 No, I've had like a steak and cheese sandwich, but nothing that I don't think Philadelphians
00:50 would consider a cheesesteak.
00:51 No, no, no, no, no, no, no, no, no, no.
00:52 We are at the source.
00:53 I'm telling you, man, we're going to be eating a lot, and it's going to be great.
00:56 It's going to be a little overwhelming, but I, with confidence, your mind is going to
01:00 be sufficiently blown.
01:01 Yeah, I mean, I like this place.
01:03 The location isn't what I would call glamorous.
01:05 We're kind of just right off a main road by an underpass.
01:08 My one critique maybe of the decor is that they could have more red, white, and blue
01:11 in here because I'm not feeling quite patriotic enough right now.
01:15 The logo of this place is also an eagle holding a cheesesteak.
01:18 I just wasn't sure how this place would get any more American.
01:20 I listen up, Red.
01:21 You're in Philadelphia, pal.
01:23 All right?
01:24 I'm going to drag you over to Libertyville and tell you what's what.
01:26 So I take it easy on it and criticize the patriotism in this city.
01:30 Okay.
01:31 What can I expect from a Philly cheesesteak?
01:32 What is a Philly cheesesteak to you?
01:34 How can I explain this?
01:37 So the meat is incredibly savory, but with the cheese, and there's any vegetables on
01:40 there, some do, some don't.
01:41 I like to have onions on mine, but it's like this savory, cheesy, gooey deliciousness
01:47 just wrapped in the pillowisty, no way that's a word.
01:51 Pillowy-est?
01:52 Pillow-like.
01:53 Pillow-like.
01:54 Sure.
01:55 Hoagie-style bun.
01:56 Is it a nice, light, refreshing snack?
01:59 Are you insane?
02:00 A bit more of a heavy lunch situation?
02:01 Yeah, a little heavy.
02:02 A little heavy.
02:03 Yeah, I would say, the famous last words, pace yourself.
02:07 So as you can see, we've got two different ones here.
02:10 One is with American cheese, and one is what is known as Cheese Whiz, W-H-I-Z.
02:15 It's Christmas Day, baby.
02:16 Let's open our presents.
02:17 I feel like these need to be unwrapped right away.
02:19 Which one do you want to start with?
02:20 I feel like we'll start with the Whiz.
02:21 From what I've heard, that's kind of like the classic option.
02:24 Yeah, yeah, yeah.
02:25 Whiz is a good choice.
02:26 Oh my god.
02:27 So I don't know if I want to wait and tell you about Cheese Whiz before or after you
02:31 eat it.
02:32 Um, I feel like if I learn too much about it, it might make it less appealing to me.
02:37 Okay.
02:38 So I feel like I'm just going to roll my sleeves up and get stuck in.
02:39 So I'm going to take a bite of the American, you do a bite of the Whiz, and then we're
02:41 going to talk, we're going to cheese talk.
02:42 We're going to cheese talk.
02:43 Yeah.
02:44 Alright, man.
02:45 Cheers.
02:46 I'm ready.
02:47 Cheers.
02:48 First steak of the day.
02:49 Alright.
02:50 Cheese Steak Day begins now.
02:51 Oh man.
02:52 So Cheese Whiz, or Whiz as it's referred to places like here, it is a already gooey
03:03 cheese that Kraft makes.
03:06 Introduced in about the 50s.
03:07 It's one of the many cheese options you get here.
03:10 There's no official cheese you can get on a cheese steak, but Whiz is pretty popular,
03:13 also American, sometimes provolone.
03:15 As we've talked in Food Wars, you've probably noticed that our food has a lot of chemicals
03:19 in it.
03:20 Of course, yeah.
03:21 You probably said in the first two seasons of Food Wars, you were like, "What is that?"
03:26 Still in here.
03:27 You tell me.
03:28 There we go.
03:29 What do you think?
03:30 I mean, yeah, it's pretty good.
03:31 I can't say it's like a ton of it.
03:32 I'd say like they've been not super, super generous with the Whiz.
03:35 It's like on the bread rather than on the steak.
03:37 But what I do taste is pretty good.
03:39 I mean, it's got like a kind of American cheese vibe to it, not too strong cheesy flavor.
03:43 So is the Whiz like liquid at room temperature?
03:46 And if so, how do they do that?
03:47 Because yeah, that seems worrying.
03:49 Liquid, like a gel, which actually is more unsettling if you ask me.
03:57 But it tastes amazing, so so what?
03:59 It really does.
04:00 That's my first experience of Whiz.
04:02 And honestly, like pretty good.
04:04 You want to try the American?
04:05 I think we should swap halves.
04:06 Yeah.
04:07 Do you prefer American or Whiz, Jeremy?
04:08 Whiz.
04:09 Come on, are you kidding?
04:10 Honestly, though, I probably would get provolone more often.
04:14 Again, please don't come at me, but I like cheese with a little bit of a savory bite
04:19 to it.
04:20 But as far as decadence, Whiz.
04:28 I feel like I don't get a ton of flavor from the American cheese.
04:31 I guess that's not really the point of cheese.
04:34 The Whiz definitely has like a stronger flavor.
04:36 Yeah, that's, I mean, that's the chemical stock.
04:39 So like, I don't know, hard to describe.
04:42 I really like this style of bread where it's got like a little bit of toughness on the
04:45 outside.
04:46 And keep in mind, it's keeping the consistency with dripping wet with meat and cheese and
04:50 onions off the grill.
04:51 Yeah.
04:52 So and it still is keeping its structure pretty well.
04:55 It's like a little bit chewy on the outside, which I quite like.
04:58 Obviously quite pillowy on the inside to try and soak up all that juice because like the
05:02 bottom of that now is just absolutely soaked in like beef, cheese goodness.
05:06 I personally like mine savory.
05:08 So I almost always add onions to it.
05:10 You don't have to.
05:11 And I want you to think that like it's officially has to have onions.
05:13 It doesn't.
05:14 I mean, I mean, how's that?
05:16 How's the steak?
05:17 Steak's real good.
05:18 You see how really juicy it is?
05:20 So juicy.
05:21 It's like dripping with juice.
05:23 Are they all kind of this filled as well?
05:26 Or are they being really generous here?
05:27 Because this is like packed with beef.
05:30 Every sandwich, eight ounces, ribeye.
05:32 Fresh.
05:33 That's generous.
05:34 Yeah, it's nice.
05:35 That's a healthy portion.
05:36 Yeah.
05:37 This is dangerously good.
05:38 You can see why people are like very passionate about this, about how it should be done, how
05:45 it shouldn't be done.
05:46 Philly's protective about a lot of stuff and cheese steaks might be at the top of the list.
05:49 Definitely.
05:50 Yeah.
05:51 Rightfully so, right?
05:52 Absolutely.
05:53 On paper, it's quite simple, but it feels like everything very much has its role to play
05:56 in this sandwich.
05:57 You're going to find today that although every single one is bread, cheese, meat, and maybe
06:02 a veggie, there will be very subtle differences that make it uniquely to the place we got
06:10 it at.
06:11 But I'm assuring you, everyone's going to be incredible.
06:15 I know we've got quite a lot more to eat, but I kind of want to keep going, man.
06:18 I'm going to hang here, buddy.
06:20 Well the next place is like 15 minutes away, so we'll burn off those calories.
06:24 Yeah, right.
06:25 We don't have to like run to New York and back to burn off these calories.
06:28 But it's a thought that counts.
06:29 Mm-hmm.
06:30 One down, several to go.
06:31 Way to go, buddy.
06:32 Pace yourself.
06:33 John's Roast Pork.
06:34 We're eating good today, buddy.
06:35 We are.
06:36 Hi, this is John's Roast Pork.
06:37 This is a James Beard Award-winning spot.
06:38 They specialize in roast pork.
06:39 In the name.
06:40 Yeah.
06:41 But we're here to get the cheesesteak.
06:42 We'll also grab a roast pork sandwich.
06:43 Third generation spot.
06:44 This place, iconic.
06:45 I mean, look at that.
06:46 It's a little bit of a mess, but it's a little bit of a mess.
06:47 It's a little bit of a mess, but it's a little bit of a mess.
06:48 It's a little bit of a mess, but it's a little bit of a mess.
06:49 It's a little bit of a mess, but it's a little bit of a mess.
06:51 That pig looks pretty happy.
06:52 That pig can now wait to be on our plates.
06:53 All right.
06:54 A few things to keep in mind is it's standard in Philly for most cheesesteaks to get their
06:55 bread, their rolls, from a bakery called Amoroso.
06:56 But here, they do a seeded roll.
06:57 It's a half Italian roll that is from a bakery, Kerengi.
06:58 I don't know if you pronounce it right.
06:59 Kerengi.
07:00 Kerengi.
07:01 Kerengi.
07:02 Kerengi.
07:03 Kerengi.
07:04 Kerengi.
07:05 Kerengi.
07:06 Kerengi.
07:07 Kerengi.
07:08 Kerengi.
07:09 Kerengi.
07:10 Kerengi.
07:11 Kerengi.
07:12 Kerengi.
07:13 Kerengi.
07:14 Kerengi.
07:15 Kerengi.
07:16 Kerengi.
07:18 That is from a bakery, Kerengi.
07:19 I don't know if I'm pronouncing that wrong.
07:21 Anyway, that differentiates it from most places.
07:23 Also, some would disagree with what I'm about to say.
07:25 I'm a big fan of the whiz.
07:27 I like the whiz on my cheesesteak.
07:29 This place, don't do the whiz.
07:31 And who am I to disagree with John for Three Generations and Mr. James Beard?
07:37 Mr. Beard himself.
07:39 Behold, my man.
07:41 Here we are.
07:42 This is a 12-ouncer.
07:43 12 ounces of meat, extra cheese, onions.
07:46 Check out the roll.
07:48 Check out the seeds.
07:50 What more do you want?
07:52 How beautiful does this look?
07:53 That looks pretty gorgeous, I have to say.
07:55 This thing is loaded up.
07:57 I don't know how anyone has one of these and goes back to work.
07:59 No.
08:00 This would put me in a coma.
08:01 Distinction I want to make.
08:03 Extra American cheese, but the meat is actually loin tail.
08:06 Nice flavor to it.
08:08 You're about to find out.
08:09 I'm dying to dig into this.
08:10 How are you feeling?
08:11 Yeah, pretty hungry.
08:12 Let's go.
08:13 Do you want the end piece or do you not care?
08:14 I don't mind.
08:15 All yours, man.
08:16 [laughs]
08:18 I'm sorry.
08:19 You see the cheese in this thing?
08:21 This is hefty.
08:23 And go.
08:24 [laughs]
08:25 What did I tell you?
08:31 What did I tell you?
08:33 Another reason that I lean more towards the Whiz,
08:36 the Whiz has a more distinct flavor than I like.
08:39 When you go double or extra American cheese, like we did here,
08:44 it's just as good as the Whiz.
08:46 So I will forgive the Whiz-less-ness.
08:50 I do feel like quite a lot of what I feel in my mouth when I'm eating this is the cheese.
08:54 But there's so much meat in here that you're still getting good ratios.
08:57 It's all kind of mixed together in one joyful blob.
09:00 Yeah, the ratio of this one is definitely winning for me personally.
09:04 Let's see.
09:05 You like it meaty?
09:06 Yeah.
09:07 I mean, compared to the last place we went to,
09:09 I feel like it was a little more bun than I like.
09:14 I mean, this is a much more solid bun.
09:17 It's holding it more together even though it's not as thick.
09:21 I don't know anything about bun science.
09:24 But, right, I mean, it's more meat and the bun has absorbed less juice.
09:27 I mean, it's not as juicy, I think, but the cheese more than makes up for that.
09:30 It's a different kind of meat, so I think that's probably why.
09:33 Like I said, between the No Whiz, the Loin Tail, and the bun,
09:37 this is a pretty unconventional cheese steak.
09:39 Right, right.
09:40 Yeah, they put their own spin on it, that's for sure.
09:42 Fantastic.
09:43 All right, I know this is a cheese steak video, but come on.
09:47 John's Roast Pork? We've got to try the roast pork.
09:49 It is called John's Roast Pork.
09:50 I was a bit surprised when you were taking me to a place called John's Roast Pork for a cheese steak.
09:54 I'm not surprised anymore. Don't get me wrong.
09:56 I'm only going to take one bite because we have so much food, but you have to try the sandwich.
09:59 Trust me. Here we go.
10:01 This thing's stacked. Look at that.
10:05 This is so good.
10:07 Oh, oh, man.
10:10 Oh my God. It's dripping with juices over here.
10:12 Dripping with juices.
10:16 Yeah, you really can't underestimate the importance of bread in a sandwich.
10:19 Look at all the cheese they've got down here, too.
10:21 They're generous with the cheese here, which I like.
10:23 They're generous with the everything here.
10:27 If you come to John's, you're not leaving hungry.
10:30 Damn, that's so good, man.
10:32 Although I'm not hungry anymore, we have so many other Philly cheese steaks to try.
10:37 Want to head out to the next spot?
10:40 I guess so. Let's try it.
10:41 Let's go.
10:43 All right, the next two spots are literally across the street rivals, so we can't go to one without the other.
10:48 First, we're going to Pan's.
10:50 All right, this is Philly Cheese Steak Ground Zero.
10:53 1930, first cheese steaks are coming out of here.
10:57 This was originally a hot dog stand, and they're making cheese steaks for themselves.
11:00 Some customers are like, "Yo, give me that. I'll bump that."
11:04 And the Philly Cheese Steak was born.
11:06 This place is so popular, they sell over 6,000 of these on a weekend.
11:10 That's a lot of steaks.
11:12 Some locals will disagree that this is the best, but I feel like we had to come to the original place.
11:17 So I got one.
11:18 It was me eating sandwiches all day, and I don't feel like throwing out another half of a sandwich.
11:21 I hope that's okay.
11:23 Now I'm going to unwrap it.
11:25 That's allowed.
11:26 Again, this is Christmas morning. Ready, everyone?
11:29 Oh, no.
11:30 Yo, Doug.
11:31 Oh, it's whizzy.
11:32 Oh, they didn't cut it in half, though.
11:34 We might have to pick it up and lay it in the trumpet.
11:39 I want to call your attention to the cheese.
11:41 Please do.
11:42 Whiz is by far the most famous cheese they have here at this location.
11:46 It says they sell it almost 10 to 1 American cheese or any other cheese.
11:49 They love the wheeze here. The wheeze.
11:51 Wheeze.
11:52 They love the whiz here.
11:53 Yeah.
11:54 Now I think it's important to point this out to you as someone who has no experience with Cheez Whiz,
11:57 that to me, Cheez Whiz is usually the bright, unnatural yellow that this is.
12:02 Nothing is this yellow in nature.
12:04 No, nothing natural about this.
12:05 Not even lemons. Not even bananas.
12:07 So I can rip it in half, and then we can each have a bite.
12:10 That sounds good.
12:11 Okay.
12:12 I trust your hands to be reasonably clean.
12:14 Yeah.
12:15 There we go.
12:16 I was petting a stray dog when I got these, but I don't think that matters.
12:19 All right. Here we go, my guy.
12:21 The original. The king.
12:23 Take a bite, buddy.
12:26 Mmm.
12:29 I got whiz.
12:33 You got whiz!
12:35 Let me just de-whiz my hands.
12:37 Okay. What are you getting from this one, Joe?
12:39 For the amount of whiz that's on this, the cheese flavor is surprisingly not as strong as I thought it was going to be.
12:45 I thought it was just going to be like biting into a block of cheese.
12:48 No.
12:49 I love the cook of the meat.
12:50 You know, in there, they just have a grill just like--the meat is just--it's just going nonstop.
12:56 There's a long rub. There's a boom, steak, steak, steak, steak, steak.
12:58 Not being cooked to order. It's just like a whole--
13:00 Well, it's going so fast. I mean, it's cooked to order because they can't stop.
13:04 So when I saw that, I was like, "Ugh, what's the quality here?"
13:07 But I think it's really good.
13:09 The onions are really hitting it for me.
13:11 I love it.
13:12 If I can draw your attention to the meat, Joe, it's quite a big ribbon of steak,
13:16 whereas I feel like the ones we've had before have been pretty finely diced.
13:19 I actually quite like the texture of this.
13:22 I like that one better.
13:23 Yeah, I think it gives more of a chew to it.
13:25 That's right, because your guys' bacon is that weird, like, flimsy bacon, right?
13:29 That's an insult.
13:30 In America, we like it nice and diced.
13:32 We like our meat cut up so finely you can snort it.
13:36 Do you like the meat here? Because I feel like the meat, like I say, texturally is really good and has a nice flavor.
13:40 I don't prefer that. I prefer the meat being diced up a little bit more because when it's cut smaller,
13:44 it--how can I put this?
13:46 It just gets wrapped up so well with the cheese.
13:48 The cheese-to-meat ratio works a lot better.
13:50 I want my cheese steak to be as steaky as possible, baby, as cheesy as possible.
13:55 For the roll, I mean, it's good, but, I mean, I'm just tasting a lot more bread.
14:00 The bread ratio in the sandwich is higher than I like it.
14:03 Yeah, I'd say it's higher than other places that we've been.
14:06 I'd say less meat in this one and more emphasis on the bread.
14:09 I don't think it's, like, a massive downside, necessarily.
14:13 I feel like you don't want just a mouth completely full of meat.
14:16 You need, like, texture-flavor balances going on.
14:19 Go ahead and isolate that clip.
14:21 Shut up.
14:22 I personally love having a mouth full of meat.
14:25 I think that it is a negative to not have as much meat.
14:29 This, to me, if I was in this area, this would be probably my everyday cheese steak,
14:33 depending on the price, my go-to fix.
14:35 But, yeah, man, you're loving the big pieces of meat.
14:39 These big pieces of steak, man, I'm really digging it.
14:42 Wow, look at this. You almost ate the whole thing.
14:44 That's the farthest you've gotten any sandwich today.
14:47 Wow.
14:49 I'm trying to pace myself, but particularly the meat, I just think is really good here.
14:52 Great.
14:53 Not your favorite. I mean, you have to give them some credit for being the originals.
14:56 Yeah, sure.
14:57 Oh, they get all the credit.
14:58 It's a pretty good sandwich, though.
14:59 Yeah, definitely.
15:00 Now, the next spot we're going to is a little far. It's Gino's.
15:03 Okay, cool.
15:04 So I ended up calling an Uber, and he's here.
15:06 He's parked right across the street. Can we get a shot? He's over there.
15:09 Oh, cool, right.
15:10 In front of the sign that says "Gino's."
15:11 Easy.
15:13 But in all seriousness, we're going to go across the street to Gino's, which is a bit of a rival of Pat's.
15:18 They opened, I think, in the '60s, so 30 years after this place.
15:22 I mean, in 1999, they were both on Dr. Phil, where he described their rivalry as more intense than the war in the Middle East.
15:30 Okay.
15:31 And on the show, whether it was just pettiness or acting for the cameras,
15:36 they both tried each other's sandwich on camera on the Dr. Phil show, and they both instantly spit it out.
15:41 It was a little much. A little much.
15:43 That's the level of pettiness that I aspire to.
15:45 It would have been so funny. You know, they always do the thing like, we're revealing the test results.
15:49 Everyone flips out. They give the sandwich. The buddies spit it out.
15:51 And Dr. Phil's like, "Actually, those were your own sandwiches."
15:55 Whoa! Dr. Phil! Dr. Phil!
15:59 Dr. Phil, yeah. That sandwich is not the father.
16:03 All right, I'm hungry. Let's go eat a sandwich.
16:07 Cool, man.
16:10 Well, here's Gino's.
16:11 The front of this place is ridiculous.
16:13 Looks like the Las Vegas Strip or something.
16:16 Here we are. Gino's. As you can tell by how busy this place is, it's probably the tourist destination for cheesesteaks.
16:23 It's popping off here.
16:24 In the city. Now, some of them might be a good thing, might be a bad thing. We'll find out in a second.
16:27 But as you can see, there's a ton of people here.
16:29 This place, they're slinging cheesesteak sandwiches here.
16:33 The owner said that the best way to have it is with provolone cheese.
16:36 He refers to that as real cheese.
16:38 But the numbers don't lie. They go through 8 to 10 cases of Cheez Whiz a day.
16:44 So we got it with the whiz.
16:46 Man, I love the terminology of a case of whiz.
16:48 Like a case of wine.
16:50 Yeah, I don't know what it is.
16:51 Is that what you're thinking? I was thinking like a case of beer, like just cans of whiz.
16:54 Like, "Kra-Krak, bla-bla-bla, Kra-Krak." There's like these cans all over the floor.
16:58 Like, "Man, I gotta make these in bigger cans. I'm getting killed here."
17:01 I meant in a bigger container.
17:02 Either way, I'm assuming it's a lot of whiz.
17:03 Yeah. Sounds like it.
17:05 Here it is.
17:06 Visual impressions. Talk me through it.
17:09 We'd mentioned earlier my preference of the meat being really chopped up.
17:13 This is not that.
17:14 And it's almost like the irony of the universe was like, "Well, here's the exact opposite thing you just declared you liked."
17:19 Oh, you like small pieces of meat, huh?
17:20 Yeah, well, here's the longest ones. I mean, these are…
17:22 Try and pull one of these out.
17:24 They just haven't cut this. This is just like a full slice of ribeye, isn't it?
17:28 This is up your alley, isn't it?
17:30 This is kind of more my thing on paper.
17:32 It's definitely a juicier sandwich. Why don't you pull it apart here?
17:36 I'm holding it. Here we go.
17:38 Also, once again, maybe as small as the one we just had. Maybe as small as Pat's.
17:42 Yeah.
17:43 Whereas Tony and Mick's and John's Roast Pork, that had some weight to it.
17:48 They were like the weight of an infant.
17:50 I would say so.
17:51 These sandwiches are definitely more manageable.
17:53 The bun is quickly becoming soaked in the juices.
17:59 But it's soaking it up pretty well. It's like a spongy bun.
18:02 It's got a good sponge to it.
18:03 Absorbent.
18:04 All right, well.
18:05 Do you want to give it a try?
18:06 Let's continue. Let's give it a try.
18:07 All right, man.
18:08 First impression is this is not what I was expecting.
18:09 No.
18:10 I'm just saying.
18:11 Talk me through it. What do you get him?
18:19 Here's what I like about it. The meat is tender enough.
18:21 Even though it isn't really chopped up, it's still just melting in the mouth.
18:24 Easy to bite through it.
18:25 So that I like.
18:26 Yeah.
18:27 The whiz to meat ratio. Pretty good.
18:29 The onions. But overall, the flavor is just not jumping out at me.
18:33 I like it.
18:35 But I'm not flipping out about it.
18:37 I think I broadly agree with you.
18:38 Oh, nice.
18:39 I like the texture of bigger pieces of meat, like I said.
18:43 Pat's.
18:44 This is maybe almost too much.
18:46 Because that is like I say, they basically just haven't chopped this up at all.
18:49 Do you guys have roast beef?
18:50 We do have roast beef.
18:51 This is like a roast beef sandwich.
18:52 Famously.
18:53 Pretty similar.
18:54 I'd say with a British roast beef sandwich, you tend to get even thicker slices.
18:57 But like that's kind of what you expect.
18:58 I think one issue I'm having with this is that the toppings aren't really like mixed in very well.
19:04 If that makes sense.
19:05 So like you get the whiz straight on the bun.
19:08 Yeah.
19:09 Then like quite a lot of beef.
19:10 You like it all mixed up.
19:11 And then the onions.
19:12 It's the definition of just fine.
19:14 Right.
19:15 I feel like we could get this in New York.
19:17 Yeah, I feel like you could make this pretty much anywhere.
19:20 Yeah.
19:21 It's okay.
19:22 I'm sorry, Gino.
19:23 I'm sorry, Gino.
19:24 I mean, Gino.
19:25 This is fine.
19:26 I mean, look how.
19:27 It looks like you're doing okay, so you don't need our endorsement.
19:29 You can see it there, like when you bite into it.
19:30 That is just one big layer of meat.
19:32 And that to me, like when the texture is concerned.
19:35 I know exactly what you mean.
19:36 Yeah.
19:37 You expect the cheese stick to be like a meaty, cheesy, possibly oniony, bready bite.
19:41 Yeah.
19:42 All of it in one.
19:43 All of it in one.
19:44 So, I think we got room for one more?
19:47 I think so, yeah.
19:48 Somehow.
19:49 I can squeeze one more in.
19:50 Let's go.
19:51 Let's go.
19:52 Our last stop, it's a little outside of downtown Philly, but I wouldn't let Harry and I leave
19:57 without going to the spot that is loved by the locals.
20:01 Road trip.
20:02 Having fun, Joe?
20:04 It's a little tight.
20:05 You're probably wondering why I took you to this noisy part of town.
20:12 Yeah.
20:13 Yeah, that is a good observation you made.
20:14 Like, all these spots are right on busy streets.
20:16 I feel like this is just a damning indictment of America's lack of walkable cities.
20:21 The fact that everywhere we've eaten today has been right next to a super busy road.
20:25 All right, get off your high horse.
20:27 Public transport now.
20:29 Yeah.
20:30 You're just jealous because your city can't have these big roads because it built and
20:32 we still have horses and buggies.
20:34 All right.
20:35 But the good news is, Philly cheese stick time.
20:38 You guys do make a good steak.
20:39 Once again, I got one for us to split.
20:41 Oh, I'm loving the color of this wind.
20:43 Oh, sh*t.
20:44 Oh, okay.
20:45 We're in trouble.
20:46 Oh, baby.
20:47 We're in trouble.
20:48 I look, I think it says something that we've already eaten a lot of steaks today.
20:52 Yeah.
20:53 And I look at this and I actually am still quite excited to try it.
20:56 Yeah, does it look really good?
20:57 Yeah, it looks really good.
20:58 Yeah.
20:59 Interesting fact about Delos Anjos is it's actually built atop Ben Franklin's grave.
21:03 Wow, really?
21:04 No.
21:05 Some haunted steaks.
21:06 I have no idea.
21:07 I don't know anything about this place.
21:08 Every Philly native said we have to go here.
21:10 Okay, we're here.
21:11 Okay, Philly.
21:12 Fine.
21:13 I think so.
21:14 Ready for a bite?
21:15 Get stuck in there.
21:16 Is this number five that we've had?
21:17 Maybe six.
21:18 No, five.
21:19 Wow.
21:20 What a day.
21:21 Going in.
21:22 Okay.
21:23 Oh, no.
21:24 Mm-hmm.
21:25 Maybe my favorite consistency.
21:26 Mm-hmm.
21:27 Hillowy bun.
21:28 The cheese and meat mixture might be perfect.
21:29 Mm.
21:30 I'm really getting the cheesy taste and I'm really getting the whiz in there right now.
21:31 I'm really getting the whiz in there right now.
21:32 I'm really getting the whiz in there right now.
21:33 I'm really getting the whiz in there right now.
21:34 I'm really getting the whiz in there right now.
21:35 I'm really getting the whiz in there right now.
21:36 I'm really getting the whiz in there right now.
21:37 I'm really getting the whiz in there right now.
21:38 I'm really getting the whiz in there right now.
21:39 I'm really getting the whiz in there right now.
21:40 I'm really getting the whiz in there right now.
21:41 I'm really getting the whiz in there right now.
21:42 I'm really getting the whiz in there right now.
21:43 I'm really getting the whiz in there right now.
21:44 I'm really getting the whiz in there right now.
21:45 I'm really getting the whiz in there right now.
21:46 I'm really getting the whiz in there right now.
21:47 I'm really getting the whiz in there right now.
21:48 I'm really getting the whiz in there right now.
21:49 I'm really getting the whiz in there right now.
21:50 I'm really getting the whiz in there right now.
21:51 I'm really getting the whiz in there right now.
22:19 I'm really getting the whiz in there right now.
22:20 I'm really getting the whiz in there right now.
22:21 I'm really getting the whiz in there right now.
22:22 I'm really getting the whiz in there right now.
22:23 I'm really getting the whiz in there right now.
22:24 I'm really getting the whiz in there right now.
22:25 I'm really getting the whiz in there right now.
22:26 I'm really getting the whiz in there right now.
22:27 I'm really getting the whiz in there right now.
22:28 I'm really getting the whiz in there right now.
22:29 I'm really getting the whiz in there right now.
22:30 I'm really getting the whiz in there right now.
22:31 I'm really getting the whiz in there right now.
22:32 I'm really getting the whiz in there right now.
22:33 I'm really getting the whiz in there right now.
22:34 I'm really getting the whiz in there right now.
23:02 I'm really getting the whiz in there right now.
23:03 I'm really getting the whiz in there right now.
23:04 I'm really getting the whiz in there right now.
23:05 I'm really getting the whiz in there right now.
23:06 I'm really getting the whiz in there right now.
23:07 I'm really getting the whiz in there right now.
23:08 I'm really getting the whiz in there right now.
23:09 I'm really getting the whiz in there right now.
23:10 I'm really getting the whiz in there right now.
23:11 I'm really getting the whiz in there right now.
23:12 I'm really getting the whiz in there right now.
23:13 I'm really getting the whiz in there right now.
23:14 I'm really getting the whiz in there right now.
23:15 I'm really getting the whiz in there right now.
23:16 I'm really getting the whiz in there right now.
23:17 I'm really getting the whiz in there right now.
23:43 I'm really getting the whiz in there right now.
23:50 I'm really getting the whiz in there right now.
23:51 I'm really getting the whiz in there right now.
23:52 I'm really getting the whiz in there right now.
23:53 I'm really getting the whiz in there right now.
23:54 I'm really getting the whiz in there right now.
23:55 I'm really getting the whiz in there right now.
23:56 I'm really getting the whiz in there right now.
23:57 I'm really getting the whiz in there right now.
23:58 I'm really getting the whiz in there right now.
23:59 I'm really getting the whiz in there right now.
24:00 I'm really getting the whiz in there right now.
24:01 I'm really getting the whiz in there right now.
24:02 I'm really getting the whiz in there right now.
24:03 I'm really getting the whiz in there right now.
24:04 I'm really getting the whiz in there right now.
24:29 I'm really getting the whiz in there right now.
24:30 I'm really getting the whiz in there right now.
24:31 I'm really getting the whiz in there right now.
24:32 I'm really getting the whiz in there right now.
24:33 I'm really getting the whiz in there right now.
24:34 I'm really getting the whiz in there right now.
24:35 I'm really getting the whiz in there right now.
24:36 I'm really getting the whiz in there right now.
24:37 I'm really getting the whiz in there right now.
24:38 I'm really getting the whiz in there right now.
24:39 I'm really getting the whiz in there right now.
24:40 I'm really getting the whiz in there right now.
24:41 I'm really getting the whiz in there right now.
24:42 I'm really getting the whiz in there right now.
24:43 I'm really getting the whiz in there right now.
24:44 I'm really getting the whiz in there right now.
25:08 I'm really getting the whiz in there right now.
25:15 [BLANK_AUDIO]

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