- [Steven Lim] Worth It Season Finale
Today, we're doing sandwiches.
- [Andrew Ilnyckyj] Yes.
We're taking sandwiches international,
which is why we are in Athens, Greece.
- [Steven] That's right, we flew all the way here.
- [Andrew] Just kidding, this is actually
Nashville, Tennessee.
Which happens to have a one-for-one
reproduction of the Parthenon.
(piano music)
One might ask, what is the more important part of
the sandwich: the contents, or the bread?
That is a debate we are going to be putting to bed
this episode.
- [Steven] To bread?
(laughing)
(high-five)
- [Andrew] Nah, it's mostly gonna be about meat though.
So don't get your hopes up, bread lovers.
- [Steven] Today on Worth It, we're gonna be trying
three sandwiches in three cities,
at three drastically different price points
to find out which one is the most worth it, at its price.
- That's six slices of bread.
- Nashville, the home of many amazing things,
but we are gonna be focusing on
the hot chicken that was founded here.
- We're going to one of the original spots
called Bolton's Spicy Chicken & Fish.
(gentle rock music)
- [Dollye] Hi, I'm Dollye, and you're at Bolton's Spicy
Chicken & Fish, Nashville, Tennessee.
Bolton's is a local owned and operated restaurant.
My husband, Bolton, is named after his uncle,
Bolton Polk, who had a chicken shack at the bottom of
Shelby Street Bridge, years ago.
- What is so special about that recipe that makes
Bolton's, Bolton's?
- My secret ingredients that I expose to the public,
is love, joy, peace and happiness.
- But don't a lot of people get in a lotta
pain when they come here and they eat the hot chicken?
- Well, have you ever heard the expression:
"It hurts so good?"
- Yes.
- That's what they say.
Then you might go in a daze,
or you may start giggling.
- What are the different spice levels that you could
get at Bolton's?
- [Dollye] Non-spicy, light-mild, mild,
medium, hot, and extra-hot.
- Which level do you like to eat?
- Mild.
- Which one should we eat?
- Just start off with hot, that's what you come for!
You gonna get that rush.
(engine noises)
- (laughing) Okay.
- Today you will be having our famous Breast Quarter.
If you never had a bone in sandwich,
it's a proper way to eat it.
- There's bone IN our sandwich?
- [Dollye] Bone is in your sandwich. This is real chicken.
Not processed meat.
- I love it.
- [Dollye] We marinate our chicken quarters
at least 24 hours, sometimes, 48,
roll it once or twice, shake it a 'lil bit,
and you put it in the skillet.
- [Andrew] You're using a skillet and not
an industrial large fryer, why is that?
- [Dollye] Because they hold flavor,
the more you cook it in the skillet,
it gives it a whole different taste.
- If you can't tell, I'm nervous and I wanna make sure
I'm not gonna make a mistake by ordering the hot.
We, we should order the hot right?
- If you don't have a hot pepper tolerance, no.
But now, if you wanna go for it, I'll send you there.
(laughing)
The residue can stay two to three days,
even if you shower.
You do not touch your eyes,
and you wash your hands before you potty,
before you hug your girlfriend, all of that.
- Have you ever seen a better meat to bread ratio than that?
- [Steven] No.
- [Andrew] That's, that's my kinda sandwich.
Some people are like, sandwiches are all about the bread.
I'm like ... false.
- I was reading up on how Sean Evans
from Hot Ones prepares himself.
He says never eat with a empty stomach.
- So let's have a little Mac and Cheese to start that.
- [Steven] Yes, please!
- Cheers.
- [Andrew] Mm, that's great, we're just
avoiding eating the spicy chicken.
Alright, you ready for this?
- Alright, yeah.
Cheers.
- Oh, that's nice, oh.
- That heat level is nice.
- Yeah, it's tingling my lips, okay.
- Alright, look how the spice is sticking to my hands.
Don't rub your eyes!
- [Andrew] It's not my eyes I'm worried about.
- It's SO good!
Wow
- [Andrew] What? Is my face sweating?
- [Steven] Yeah.
You look like you just came back from the sun.
- Okay, different pockets of the chicken are
spiced a little differently.
I may have started in a more mild area.
- I'm gonna eat it like a normal sandwich.
I'm gonna try it like this.
Woooo
I unintentionally kissed the chicken.
- It's kinda like taking a cold shower.
Like it feels really good but you kinda like
doing a lil dance to get yourself to the other end.
- Yeah the fresh tears dropped for me.
- Really?
- See this right here? It's from the corner of my eye.
Oh, oh no! I just touched my eye.
Oh no!
- Do not touch your eye.
- Don't rub your eyes.
Oh, God. Oh no! Oh no! (winces in pain)
My eye
It does burn.
(laughs)
It does - Oh!
- [Andrew] You were warned. That's all I'm gonna say.
- I need to dab that.
(laughing)
- [Dollye Voiceover] "You say, start giggling."
(mumbled talking through giggles)
Do I feel loved? I feel loved.
Do I feel enjoyed? Somewhere.
Peace? No.
And then happiness.
- Oh I'm very happy. You know the special thing about this
is not really that it's spicy. It's that it's expertly
made fried chicken
at a ridiculous price point.
- $5.50!
- Yeah
- Are you ready for the very hot?
- No
- [Andrew] Same
- So we just left Nashville. We're back in Los Angeles.
- That was my first time in Nashville, actually,
I had a great time.
Now we're gonna have our second sandwich
and we're on our way to The OiNKSTER.
- The OiNKSTER
- Hey, is that Binging With Babish? No way! That's not him!
- Yeah, that's him!
- Is it really?
- Wait, hold up!
(laughing)
- Lemme open my window!
- Hey! Is that Binging With Babish?
- We're filming our last episode right now.
- Thanks
I totally ruined the camera.
- So if you don't know who that was: Andrew Rea from
Binging With Babish. If you haven't seen their
YouTube channel, pretty fantastic. (giggling)
- We're still on the giggles.
(upbeat music)
- [Andre] My name is Andre Guerrero.
We're at The OiNKSTER. We're gonna feature our
OiNKSTER Pastrami sandwich today.
- Tell us about The OiNKSTER. What is this restaurant?
- I used to hang out here when I was in high school.
It used to be Jim's Burgers. I grew up eating his fast food.
I wanted to do something different. We deconstructed the
French fries, the burgers. Even the ketchup,
we make from scratch. So that's what we were gonna do.
Fast food restaurant, but we were gonna elevate the food.
When I was a kid, my dad used to stop at this little Jewish
drug store, and this old guy used to make Pastrami
in the back.
The memory of that: the smell and the taste,
that was my goal: that Pastrami from my childhood.
The fries ... my brother was going to Chef school
in Brussels. They'd have these little street vendors
and it just blew me away! I thought, "God, why can't we
get good fries here?"
And they eat it with Mayonnaise, so we came up with this
Garlic Aioli. It just seemed perfect to me
to use Rice Bran oil.
It gets a crispy, very clean, flavor.
And that's what the Japanese use for making Tempura.
- I know you guys are known for the Ube milkshake.
- Ube is a sweet purple yam that grows in the Philippines.
There's a huge Filipino community here. I'm Filipino.
Nobody was making haskoot milkshakes and people went crazy
for 'em.
- [Andrew] And hearing this story ... you have your Filipino
background, your brother went to Brussels,
this Jewish Pastrami ... if somebody was like
"What kind of food does OiNKSTER make, what is that?"
- [Andre] It's a representation of Los Angeles. It's global.
Global Fast Food.
- [Andrew] Yeah
- [Steven] To you, what makes a good sandwich?
- [Andre] Use all great ingredients.
You can't make a bad sandwich.
- [Steven] Ube milkshake for me, and a craft beer for you.
Got a Ube shake, and I will do my Ube shake.
- I was hoping you would.
(snapping fingers)
That's more of a roll than a shake.
Yeah, I'll accept that as a shake.
- Cheers
Ohhhhhh (snaps fingers)
This show is so much better when I dance.
Alright
- The fries are so crispy.
- It tastes very potato-ey.
- It's really wild that in the back I saw them make this
There's whole hard boiled eggs in it.
- Wait, what?
- Yeah, like it's not like just Mayonnaise, you know?
It's like a whole other tasty paste.
- [Steven] Oh it's so creamy!
And like fluffy
- Yeah
- Alright, let's get this sandwich situation started.
Oh my gosh, this is a big boy. There is so much Pastrami
in here ...
Oooh! Baaby
- That's so freakin' good.
- The Pastrami is sooo good.
- You know what's key about this. It has that thick sandwich
satisfaction without the normal thick sandwich problems
which is like
- Fitting in your mouth
- Exactly
- Being able to close down on it and get a clean bite.
Look at this clean bite.
- Yeah. Juices flowing out from the bottom.
This is so much Pastrami.
- I can still taste the cheese in the sandwich.
- The 'slaw and the mustard and the roll and the onions
- This is just great sandwich eating.
- I can't dance anymore.
- That was a sick sandwich.
(city transport sounds)
We're here to try a very special, very expensive sandwich
We have Rie, our cultural guide, translator,
parfait ambassador, to help us out.
But before we get to the very special sandwich,
we're going to learn a little bit more
about sandwiches in Japan in general at a place called
Yoshidapan.
Speaking of pan ...
- Konichiwa
- [Woman] So this one, it's Napolitan.
It's ketchup dressed pasta.
- [Andrew] Wow
- [Steven] I'm gonna get that one. I wanna try that.
- [Andrew] Andy, what do you want?
- [Woman] Excellent choice.
Have you seen this kind of sandwich before?
- Nooo
- [Woman] Ham Katsu, which is deep fried ham.
I'm gonna get An-Margarine, coz it's my favorite combo:
Ankoi sweet beans and tartary spread.
- Hey, check this out
- This is probably the best packaging of a liquid
I've ever seen in my entire life.
- [Steven] Wow
- [Andrew] It's like an abstract Capri Sun
- Why are you pointing at me?
- Milk tank. (gunfire noises)
- [Steven] This bun is the most inviting food I've ever seen
(speaks in Japanese)
Mmmmm
Mmmmmmmmmmmm
- How's the spaghetti, Steven?
- It's kind of confusing me. Like I feel like I need
a fork right now.
- It is actually good. Like, it's an interesting texture
- Alright. Now, we're going to potentially one of the
greatest sandwiches of all, which is gonna be a
Twenty Thousand Yen fried Wagyu Cutlet sandwich.
(piano music)
- Take us away, Steven.
- Season Finale.
Final Restaurant.
In Tokyo. Two hundred dollar Wagyu mafia
Kobe Chateaubriand sandwich
- You know what 'chateaubriand' means, right?
- I have no idea
- The 'chateau' like is you know, like your large estate
where you like, uh, plant your flag.
- What is 'briand'?
- Brilliant.
The brilliant home of beef.
- Really? You're making this up.
- I'm making this up but--
- 'Chateau' is a castle. 'Briand' is a person's name.
According to the chef.
- Briand's castle.
- It's Bryan's castle.
We're having some Japanese craft beer, and a Porter.
- Ohhhh
- Don't pour it on the sandwich. Stay away.
To Season Five, Steven
- Kanpai
- Yeah, that's tasty.
- [Steven] I did not expect it to be so thick.
- It has to be thick, Steven. It has to be thick.
- [Steven] Okay. Alright, let's go.
- [Andrew] Ready?
(Speaks in Japanese)
(upbeat music)
Wow. That was so incredibly soft. That was absolutely right.
The bread is firmer than the beef.
- My mind wants to think it's an ordinary sandwich ...
and then, when I bit into it ... it's extraordinary.
Like Narnia.
- You know, the bread tells my tongue "It's lunchtime!
Let's eat this sandwich." But then the beef tells my tongue
"Holy crap. What the ... what is going on?!"
- So the chef has come with a recommendation to enhance
the flavor, I think.
- Okay
- Ah, perfect.
- Okay. Do it with a little bit of zest
- A little pizzaz
- [Rie] I can smell from this distance
- [Steven] The salt?
- Like the truffle. It's truffle, right.
- [Andrew] Oh, it's truffle salt.
- Ohhhh. I mean this guy knows the way to my heart.
- Every time I'm like "Yeah, it's tender. No big deal."
and then I put it in my mouth and I'm ahlahalahal
- Alright, I'm gonna finish this off
- Yeah, I'm really delaying the end here. Cheers, Steven!
- Goodbye
- Wow, that was a super good sandwich.
(speaks in Japanese)
- Welcome back to Los Angeles, Steven.
Our journey has come to an end.
- And Adam thought it would be appropriate to end this
with ice-cream sandwiches.
- Yeah, which is honestly probably my favorite sandwich
- What?
- Cheers. Cheers, Steven.
- And now the race begins.
- It's so melty.
So Steven, we've been to three cities.
We've eaten a ton of sandwiches.
It's also the close of our season.
What was the most Worth It sandwich at its given price?
- Hot chicken sandwich at Bolton's. It made me feel alive.
- Great.
- Juicy
- My Worth It Winner is the OiNKSTER Pastrami.
Everything they do is so carefully made. It tastes
so freaking good in your mouth.
It has to be the OiNKSTER for me.
Adam, what was your Worth It Winner?
- Andy, your Worth It Winner?
Okay, that's it. Season Five.
Thanks for watching this season.
(giggles)
Thanks for watching this season. Season Five.
High five?
- Yech
(laughs)
How 'bout a little fist bump?
- How 'bout a knee bump?
Boom.
- Season Five. That's a wrap.
- Byeee
- [Andrew] That's ... uh ... the other piece of bread
on the end of our season.
First piece of bread, big meats, last piece of bread,
sandwich radio
- The middle is all the--
- [Andrew] Episodes
- [Steven] Oh. Oh yes!