New york undercover season 1 episode 1
“Johnny Carson used to come in on Friday nights and get 10 or 12 pizzas to go. “You can throw ramen on top of pizza dough. There’s a reductive quality to saying something’s authentic.” - Peter Meehan It’s like whoever gave you that authentic food experience has probably never thought about themselves as authentic. “Authenticity in terms of storytelling is important to me, but authenticity in food is not a thing. You can’t do this? Oh, well, fuck you, I’m definitely going to do this.” - David Chang I guess what I hate is being told that I can’t like something. “I’m one of the biggest snobs you’ve ever met, but I hate snobs and elitism in general. Susumu Kakinuma, pizzaiolo at Seirinkan in Tokyo Restaurants in this episode.Franco Pepe, chef/owner of Pepe in Grani in Caiazzo, Italy.Christian Puglisi, chef/owner of Bæst in Copenhagen.Wolfgang Puck, celebrity chef behind Spago, Cut, Chinoise, and dozens of other restaurants around the globe.Antoinette Balzano, co-owner of Totonno’s on Coney Island.Cookie Cimineri, co-owner of Totonno’s on Coney Island.Attilio Bachetti, proprietor of Antillo’s pizzeria in Naples.Antonio Pace, president of the Associazione Verace Pizza Napoletana.Gary Bimonte, the third-generation operator of Frank Pepe.
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Chang then takes his Domino’s admiration to the next level by working a shift as a delivery person, which is both weirder and harder than it might sound on paper. After sampling the pies, they then debate the merits of a thin-crust “Brooklyn” number and the creamy bacon-topped pizza. In a very different corner of the world, food writer Walter Green attends a pizza conference in Vegas, possibly while tripping on acid.īack in Brooklyn, Dave, Mark, and Peter decide to order from Domino’s - Iacono has somehow avoided this chain his whole life. Dave, meanwhile, is in Copenhagen visiting chef Christian Puglisi, who serves decidedly non-traditional, but acclaimed wood-fired pizzas at his restaurant Bæst. After an interlude about the many different ways to eat pizza, Meehan and Iacono go to a buffalo farm in Campania to see how the best pizza cheese gets made.
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Peter and Mark then travel to Naples to visit Antillo Bachetti, the hot shot behind Antillo’s pizzeria, which serves some very nice AVPN-approved rounds of dough. And back in America, Chang meets with Wolfgang Puck in the kitchen of his landmark restaurant Spago, where they make a smoked salmon pizza and talk about the fluid definition of authenticity. Over in Naples, Italy, a fellow named Antonio Pace explains the mission of the Association Verace Pizza Napoletana (AVPN), which seeks to maintain a uniform style of Neapolitan pizza-making all across the world. He makes Mark one of the restaurant’s most popular items - a fresh clam pie.Īfter a commercial for a compilation of regional pizza styles, Dave, Mark, and Peter discuss the origins of pizza, and whether it’s an Italian or an Italian-American dish. Meanwhile, Iacono heads to New Haven, Connecticut to meet with Gary Bimonte, the third-generation owner of coal-oven pizzeria institution Frank Pepe. After serving up slices of raw fish, chef Ryu Yoshimura makes a tuna and mayonnaise pizza Chang and Ansari are both surprised by how much they like it.
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Dave then travels to Tokyo where he dines at a pizzeria called Savoy with comedian Aziz Ansari (this is Ansari’s first on-screen appearance since sexual misconduct allegations were lodged against the actor in January this is not referenced in the show, and Netflix has not released any official statement about the reports). In the first episode of Netflix’s Ugly Delicious, chef/host David Chang and his pals visit restaurants all over the world with one goal in mind: to determine just how important “traditional” ingredients and cooking methods are to creating the dish we know as pizza.Ĭhang and food writer Peter Meehan first head to Carroll Gardens, Brooklyn to dine at Mark Iacono’s celebrated pizzeria, Lucali, where Iacono explains that he’s really only interested in the traditional toppings and ingredients.