Mike Colameco's Real Food CLINTON STREET NYC

Clinton Street, New York, food and restaurants guide by Mike Colameco.
The 3 blocks on Clinton Street that run from Delancey to Houston is just popping with dining possibilities! We start at Sushi Ko then to Thelma on Clinton, popping in at Seoul Chicken, Ivan Ramen, Azasu before winding up the evening at Black Crescent.
Producer/Editor: Kirk Sohr Photographer: Joe Conlon
For more information, visit colameco.com
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Buy Gourmet Food Online at: store.colavita.com

[@user-ku5xo1ph9l]

In these crazy times I need more Mike

[@rick3421]

best food show ever

[@jebrehbaker8613]

Damn near all these places have closed.

[@ernestoordonez1022]

VERY GOOD

[@johnunderwood3132]

I ate yakisoba the whole time I was stationed in Okinawa in the USMC.

[@Galactic123]

White guy doing sushi, black guy doing korean-style chicken, white guy doing ramen, all in one NYC neighborhood. As an Asian person I can see how some Asians get upset at "cultural appropriation" but I think it's pretty awesome that a tiny country like Japan or S.Korea could inspire people of all colors with their food.

[@michaelvega3157]

Honestly I just don’t trust sushi made by white people, stick to pot roast and pancakes.

[@knockitofff]

Pretty much all these restaurants are gone, NYC is a democrat small business crushing toilet

[@kerrybrown6640]

Honestly, the world would be a little poorer without Mike Colameco. Seriously.

[@nebraskaryan9308]

I absolutely hate those brown cardboard Togo boxes

[@urbanviii6557]

For all the sophistication of the raw fish, the tattoos are ABSOLUTELY REVOLTING!!! I would never eat in a restaurant where I had to look at this. NO WAY!

[@whereisevan]

It's really sad, even pathetic, that something as innocuous as some tattoos will ruin an otherwise great dining experience for you. Get over yourself.

[@jamesritter5078]

Me, I'm kind of going back and forth with this. I guess (at least, at this moment) I'm leaning towards agreement with Urban VIII.....and I will not and do not merely dismiss what he/she said as being "sad and pathetic." I'm not going to use the words "ABSOLUTELY REVOLTING!!!", but I do admit to feeling kind of concerned (and yeah, maybe even a little disturbed) about the sanitary conditions of having tattooed FINGERS messing around with my food. Please don't get me wrong - I would be open to going to this place. But, I would want chef to wear the plastic gloves....And I don't think that's unreasonable. I'm not "asking for the moon" with that. On the other hand, I do admit that I have no idea about how tattooed or not the fingers are at my local Perkin's or any other place else that I go to. So...Yeah...Call me "Windshield Wiper Man." Back and forth. :) (Truth? I would probably have more "issues" with the reggae music than the food!)

[@jamesritter5078]

Hey.....Mike C. Could you give some perspective on this? I am honestly NOT a 'food snob.' I've been to Haiti, and have eaten from open air kitchens there. Still.......Maybe you have some things that I (and maybe others) should consider.

[@urbanviii6557]

Go fuck yourself.

[@bradkneale7580]

what an ignorant piece of shit, its not the fucking 70,s anymore

[@celticgodsoriginal]

Mike is great, however these shows are mostly about restaurants that are long gone sadly

[@rightbro]

In the end we all go corporate, forget all red pills you took, no money, 18 hours, no life, life eventually catches up to you. I’d rather have a home, my wife, kid, food is not everything. Jesus Christ is.

[@mayalauzon6242]

That's not how you make risotto. Constantly stir so the grains rub on each other and become fluffy.

[@jamesritter5078]

Maya, I openly admit that I don't know about this. Having never made risotto (Wow, was THAT embarrassing to confess!!), I will acknowledge that what you know is superior than what I know. But....To me, that risotto looked like something that I could eat a LOT of! Question: She seems to use 3 different kinds of onions and then adds leeks, also. Can you explain the "why" about that?

[@MikeColamecosRealFoodShow]

it takes 18 minutes + - to cook an order of risotto, in the busy real restaurant world one cook stirring multiple pots, taking up multiple burners on the line is a complete nonstarter, so many restaurant half cook or 3/4 cook risotto and hard pasta prior to service then finish them at pick up.

[@bradkneale7580]

@@MikeColamecosRealFoodShow everyone is an expert , chefs know how it is 🤣

[@michaelvega3157]

Maya judging by your comment, I’m sure you never had to worry about working a day on your life. So you are the LAST person to ever want to comment on someone who actually perfects a craft everyday!

[@rightbro]

Shut up