(lively band music)
It's your main man Daym Drops
and I am here in New York City
to check out some of the great late night eats.
I'm talkin' 'bout food, I'm talkin' 'bout food,
I'm talkin' 'bout more food.
First stop, Sarge's Delicatessen.
This spot is open 24 hours a day, seven days a week.
Sarge's is supposed to have the best
pastrami sandwiches in New York City.
Top notch.
I know what I want.
Daym, what's up buddy?
What can I get you tonight?
Bro, I been hearin' a lot about the pastrami.
I would go with our number three combo,
it's homemade corned beef, pastrami, coleslaw,
russian dressing, piled high on our fresh rye bread.
Yes, yes, yes.
How do you even get at that bro?
How do you even attack that?
Now we just gotta go in.
(audience laughing) (upbeat lively music)
Mm, mm.
It started to warm up my soul the moment it hit the palate.
It was just like that walk on the beach
just a little bit past 6:00 p.m..
That water's just kinda comin' in.
It has you at peace with yourself.
That's exactly what the pastrami brought to the bite.
This is the type of sandwich that sparks.
This is the one that wiggles, this is the one jiggles,
this is the one that says welcome, you're home now.
(audience laughs)
(lively band music) (car horns honking)
This city does not sleep.
I am craving pierogies.
I had to slide up to my next 24 hour spot,
Veselka, established in 1954.
This spot right here is so crowded, no where to sit,
but I heard they're gonna take me down to the basement,
a secret spot where all the magic happens.
Alright Chef, let me ask you.
What is the most popular item on your menu?
All pierogies is great but we have our best sellers,
is short ribs and the classic one is potato.
Now I'm wonderin' because I saw how crazy it was upstairs
when I first walked in, is it like that every night?
We have a line every night and we have big line,
it starts on Friday and usually finish on Sunday night.
Are you tired? You okay?
Yup. (audience laughing)
This short ribs, this is potato.
Potato action.
Now Chef, what do we have goin' on
for our dipping condiments here?
Fried onion and sour cream.
Oh that smells good, that smells good right there Chef.
Now I get a little bit o' sour cream up on that thing,
some of the fried onions up in it, boom just like that,
just like that, now the magic's supposed to happen.
All the pierogies wanna come with me.
(audience laughing)
Oo, oo that's tender right there Chef.
Wow!
That wasn't no just regular fried onion right there.
That right there was soul, that was the passion,
that's Veselka reaching out and talkin' to you.
Now we're gonna go in for that potato pierogi.
(upbeat music)
It's almost as if I'm having hints
of that salt sittin' up in there.
It's almost as if I'm gettin' like a garlic flavor
comin' up off that potato.
It is like the world's softest baked potato ever.
That's a winner dinner.
When's the last time you had a winner dinner?
(audience laughing)
Phew, let me tell ya'll somethin' right now.
Your boy's belly's full.
I been doin' a lot tonight but I'm not gonna stop.
(audience laughing) We got one more spot to go.
Pommes Frites.
This is where everybody goes for the late night
year round french fries.
I'm up in the spot, it is about to go down.
Hello, welcome to Pommes Frites sir, how may I help you?
Hook me up with that a special, the frites sauce,
the raw onion and that ketchup game, somethin' proper.
Oo, oh those onions is fresh, fresh onions.
That potato is today potato,
(audience laughing) right now potato.
Oh, whoa.
If you're just used to having ketchup on your french fries,
nah baby, oh-ho-ho.
This right here is the stand back.
I gotta call stand back 'cause when you hit raw onion
you better stand back.
(audience laughing)
I am stuffed, this is Daym After Dark,
we hit up New York City for three of those main spots
for the late night eats.
I'm done bitin', I'm done snackin',
I'm done eatin' and you're done watchin'.
(audience applauding)
(chimes ringing)