With a menu that is focused on wood-fired cuisine, Rolo’s has become one of NYC’s most popular and busy restaurants. Chef and co-owner Rafiq Salim and his team make one of the city’s best burgers, a two-sheet lasagna verde, a dry-aged bone-in rib-eye, and more.
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Credits:
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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The burger grinder is a very efficient and effective tool…had one cut two of my fingers off just last week in a half second
Are those 50 dollar hamburgers?
I worked with these guys at Gramercy. So happy to see them doing their own thing and being so successful. P.S. Joe might be the nicest person I've ever met.
Pasta dough should not be so tough. How much flour yall put in it?? Poor Paola ????
Omg I’m going to this restaurant when I hit New York wow
Damn, every single dish on there looks so good!
keep these awesome videos coming, i love them.
What was the green butter they put on the steak at the end?
not sure of grass fed fascination, but I find corn fed beef to taste better.
That is a bonkers lasagna and I need it rn
Bring back nick solares already
Fantastic video. Hats off to the chefs. Wow.
How much for that burger?
Honestly man these places do way too much just for a simple product that another place with far less money, far less quality ingredients and less technique can make a way tastier/more love filled product.
One thing i like about these videos is that there is no host trying to talk to the restaurant owners/workers, best to just go in and let them showcase what they have
God damn. I'm hungry. That's the most beautiful lasagna I've ever seen.
Grammercy Tavern is a homage to the classic past.
Who's the incredibly handsome stoic looking butcher apprentice? would like more of him in the next video
shoutout to Paola??????!!!!????!!!!????!!!
intersting way to make the bechamel sauce. Doin the roux and coolin it into pieces and adding that to the boiling milk. Gonna remember that ! 😉
Everything I saw I’d eat in a heartbeat!