Hey everyone hope you're having an amazing day. It's mark wiens good morning from atlantic city, new jersey, it's a beautiful day. This is day two of the anthony bourdain food trail of new jersey. I love how that sauce is just it's an infinity edge.

We finished last night in atlantic city, but this morning we have to backtrack a little ways up to asbury park to eat at one place, yeah baby. So that's where we're going first thing in the morning then we'll come back to atlantic city. We've got a couple places to eat in atlantic city check out this raw seafood bar we'll probably walk along the boardwalk a little bit, but it's going to be another day of iconic legendary eats in new jersey and we're on our way to the first place. For breakfast today, redlicious and you made the sandwich for anthony bourdain - that's amazing! So, due to the opening hours of restaurants, we're having to do a little bit of backtracking this morning, so google says an hour and 17 minutes to get to asbury park, which is where there's this one, just ultra iconic old school deli that we have to eat.

At that we're gon na begin with today, and then after that, we'll be driving straight back to atlantic city to do some more eating, so we're on our way so asbury park. This is the home of bruce springsteen, john, bon jovi, it's known for its music scene. It's another coastal city, on the shore of jersey and without stopping anywhere we came directly to frank's deli. All right love the look of this place so classic so old school.

They have some booths that we're sliding into right now, but then at the front there they have a whole bar counter seating, which would be ideal if you came on your own, but with a family. These boots are great a lot of jersey, classics from sandwiches. I love how they call them. Frank's overstuffed sandwiches over stuffed deli sandwiches, overstuffed sub sandwiches gon na get the sub sandwich as well as probably a pastrami sandwich.

Do you see how long that's what it is and what's your name, my name is um redlicious redlicious and you made the sandwich for anthony bourdain. That's amazing, so nice to meet you nice to meet you and thank you. That is a huge that is very big. It's over a foot, it's um, 19 inches long! It's long and strong! It's arm-sized, oh yeah, for here please put the sesame seeds on top.

Oh yeah yeah. This is wow yeah because we're very busy. So, ah, okay, all that meat goes onto that. Oh yeah.

All this oh yeah, oh this bra start off with the cheese. Okay, and this is provolone provolone cheese. Then we go up with the boiled ham spoiled him. Then we next we go on to the salami, the heart salami.

We are called submarine engineers. That is the greatest term ever and you know we never have to go below sea level, we're always above water. I love it. Then we go on to the hot time.

Where are you from uh arizona? Oh shoot. You arizona! You came far. You went pretty far yep, we started in boston and then oh, that's, cool! Welcome! Welcome to asbury park, new jersey! Thank you first time ever here and why are you doing that? Let's have fun! Oh yes, pepperoni pepperoni, nice sandwich has it all? Has it all right? This is a bay, marina bay, marina tomatoes all right and we lay them down. Oh beautiful onion and the main ingredient it's made with love, that's always the most important, the most important ingredient, then.

What i like to do is i like to lay the hot peppers down hot peppers. These are pickled too uh, yeah they're, like they're, not asleep. Then we proceed on to the shredded lenses, lettuce and you're, laying it on accordingly, salt salt. We got pepper, we got the oregano and last but not least, garlic powder.

The italian gets the garlic powder got the oil of vinegar all right. Oh so that's vinegar! This is vinegar. Oil, olive oil, yep well, yeah, like a blending oil close it up. Wow check that out mark that is beautifully engineered.

That's that's why we're called submarine engineers channel? Yes, she's. We do videos here, yeah she's steven spielberg and i'm redlicious. That's my actor's name redlicious! So can we put it on this long plate all right? All right! You want to see me what is the name of this sandwich number four italian submarine number four bourdain enjoyed here, the time that he was here absolutely amazing. Thank you.

Redlicious you're, welcome, submarine, sandwich engineer that is beautiful. Oh without a doubt, look at that! Oh yeah baby: here we go here, we go. Ah, yes, okay, we got ta go to the table. Let's go to the table.

I can't wait to take my first bite. Absolutely amazing. You are incredible: whoa yeah! Thank you very much. That is a sandwich and mike i got a mickey mouse pancake.

Let me show you that that stack. Oh man, it's heavy. Look, look at the layers. Look at the toppings! Look at the ingredients! Oh man! Okay, here we go first bite, oh yeah, that is beautiful.

Oh those pickled chilis in there are wonderful. I love that freshness of the vinegar, the juiciness of the oil it just kind of soaks into the bread yeah. The bread is so thick and so hearty that it gets soggy like where it needs to be. Yet it remains crispy and fluffy where it needs to be as well.

I think for me, what makes it are those pickled chilies and the vinegar. Okay. Actually, i want to taste that pickle, just good awesome, classic dill deli pickles, and we also ordered the reuben, which i don't think i've ever seen a reuben like this. They keep the knife underneath it so that you can.

You have some leverage on the sandwich to lift that rye, bread and flip it over. Oh wow, look look at that wow that is spectacular. That is so heavy. Oh, it's a weight.

I think i've got to like support it with one hand and bite and then push with the other hand. Oh wow, there's so many layers of corned beef, so many layers of provolone, the mustard, the rye bread, the butteriness, the sour acidity of the sauerkraut. That is amazing. Oh it's, so good yeah still eating it.

Oh you didn't fight into your door, not yet not yet coming soon coming soon. Okay, i'm moving on to piece number two! Well, that is the king of summer and sandwiches. You know it's a good sandwich when you end up with some lettuce and ingredients in your lap. Oh now that is one serious chub sandwich and then redlicious hooked us up with one of the donuts for dessert wow.

That is hearty. I think it's jelly. Jellyfield! That's sweet, that's puffy, it's so pillowy and that's a perfect way to end the massive sandwich meal at frank's deli and our total bill, for we got the pastrami. We got the gigantic oversized sub and a pancake for micah 3652 when they say oversized subs on the menu they mean it oversized is an understatement, yeah baby redlicious.

That was an ultimate outstanding experience. Redlicious. Thank you. You are amazing, keep up the incredible work and just making everybody feel special.

Okay from here, we just go straight back to atlantic city, welcome back to atlantic city and we're going straight to tony's, baltimore grill for some pizza and some spaghetti and meatballs wow the bucket seat booths. You can feel the history in this place and just it's kind of dark and kind of almost had a has a nightlife kind of feel to it. Menu is right here on the says: atlantic city's oldest pizza, joint, quite a selection of different italian food on their menu. Can we please get the spaghetti and meatballs and then one pizza? I love how it's all about the music there's jukebox, because on almost every table where you can choose your song, a tribute to the past uh there's photos with the history of atlantic city and that entire front section right on the corner.

I believe you enter that entrance and it's a bar there, but we came straight to the restaurant section, which is actually pretty sizable. There must be 40 or so tables and booths in here, and i also know that they're open late so catering to the late night pizza crowd here too, while we're waiting for the pizza and the spaghetti to come out. I just want to remind you that this we're going on the full anthony bourdain food trail in new jersey. It's ten different places.

So it's three days three videos, if you're not already eating a sandwich or a pizza or have a drink in front of you, go, get one right now and then keep watching. If you haven't watched the first video make sure you go back and watch that and then the next video to come and also make sure to give this video a thumbs up if you're enjoying it and the pizza should be right out. Wow. Thank you, nice and the pizza awesome.

Oh, that looks delicious okay, we got the pizza with sausage and mushroom, which she said was the special and actually i just was just reading this place dates back to established in 1927.. That's some history as well, and then probably what i'm even more looking forward to than the pizza is the spaghetti and meatballs it's an infinity edge. Sauce just spilling over the noodles are barely visible. Two huge meatballs, i'm gon na start with the spaghetti.

Oh those meatballs. All the softness of them - oh flaming, hot, so soft so tender they crumble in your mouth, oh yeah, that is hot, simple, that's good! That's everything! It needs to be and anthony bourdain called this a taste of his youth. So this would be, i think, a very common and with the italian influence within new jersey, spaghetti and meatballs would just be a classic, especially in your youth, when you're growing up in new jersey, okay, let's try the pizza how's, the pizza in really good. Oh, that pizza is amazing.

I love the tartness of their tomato sauce, a thick layer of cheese, the silky mushrooms, the saltiness of the sausage that is delicious. Oh, you taste the oregano in there. I think that's black pepper in the sausage. I love black pepper, i'm gon na add on a little chili flakes really good pizza, wow like for me.

It's that tomato sauce, similar tartness to the spaghetti, that's what's powering it and with those extra chili flakes that makes it too. It's really good pizza. It's like nothing, fancy, it's the type of pizza, that's made it through generations. It's the type of pizza, that's they've, been making since 1927..

Welcome to the atlantic city boardwalk we're going to take a little walk along here uh. This is kind of the hub and center of it all people come here to see and be seen, and it's been like that for a hundred years and we're actually heading down a little ways to a place specifically to eat james saltwater taffy, while we're walking along The boardwalk here, i'm gon na, give you the one minute, quick history of atlantic city. It was in the 1930s when atlantic city was just at its peak. It was one of the places to come to be to be seen, there's entertainment options of everything you can imagine and then, starting especially during world war ii, atlantic city started to go into decline, especially when millions went to war, went to battle and people weren't taking Vacations anymore, and so at that time, crime, increased corruption, increased and the city started to fall, and on that note, we've just arrived at james saltwater taffy.

So let's hold that thought and we'll continue the story. So james saltwater taffy right at the front here, you can get a mixed bag. 10.99, a pound uh we're gon na try, they say the original one is the molasses, but then they have some like, like 35 different flavors or something they sell it by the pound and yeah. They have something like 35 different flavors, but the original is the molasses.

I'm going straight for a molasses, i'm sure. Oh, i love that untwisting that feels great in the fingers. The gooeyness i'm sure it's been 20 years since i've had any kind of taffy, oh yeah, that's sticky, but kind of hard and kind of melting. All of your shrimp, it's sweet.

To be honest, not really my favorite thing, but it is. It is good. It is unique, it is historical and even like anthony bourdain says, he's not hugely into sweets, but he is a sucker for nostalgia. The next part of the story starts in the 1970s when they were trying to revive atlantic city, and so they legalized gaming, the gaming industry, gambling, casinos and that's what atlantic city is so known for and with that came some revival and brought people back to come To stay in atlantic city, but along with the casinos came, corrupt politicians and greed and the city became crippled by its corruption, and so again atlantic city started to decline, and then in the early 2000s there were a few surrounding states.

I believe connecticut and pennsylvania, and maybe even new york, that approved a number of adult gaming locations within those states, and so there wasn't a need for uh people to come to atlantic city, and so once again, atlantic city went into decline, and so that's really been. The story of atlantic city ups and downs, if you walk around now i mean the boardwalk is one of the nicest parts of the city and it's very unique and very interesting to walk around and there's quite a lot happening. But if you go into the back streets of atlantic city, you'll just see abandoned buildings. To be honest, it's in quite a sad state.

It's on the verge of bankruptcy. It looks like half the buildings are under economic collapse, houses have been foreclosed and yet, at the same time, people come here for vacation for entertainment for the beach, and i especially like what anthony bourdain said. He said that there is always hope because of the sea, the sea is always good and no matter what happens, the decay, the ups and downs the sea will be there and it brings with it a sense of rejuvenation. It's a learning experience.

It's an educational experience. Peering into the sea, the atlantic, and so that completes our walk on the boardwalk in atlantic city from here we're going to one of the most legendary, the oldest and probably one of the best restaurants in all of atlantic city tonight for dinner in atlantic city, doc's, Oyster house since 1897., hello, thank you very much. What a restaurant a landmark of atlantic city you come in here, it's actually huge! The bar is full people are eating oysters, having a drink this afternoon, pictures all around of atlantic city of the history and i'm ready to eat some oysters and some other classics. They have the raw bar, they have entrees, they have steaks, they have lobsters, they have some specials, including flounder, and they have a section on the menu.

That's called docs classics that they say these dishes have been on the menu since 1897.: okay, no bro, okay, you're on you're on best place for happy hour in the world. Yes, i think you're right great oysters, great number, two. What's your favorite oyster! Oh, that asked him: okay, what's your favorite oyster, it's my favorite oyster yeah, the one on my plate. That's the right answer: the one on his plate, the oyster bar the happy hour bar the seafood and he's going to be shucking, some oysters plating, some oysters and lots of friendly amazing people also absolutely what a great place.

Thank you very much. I appreciate it and the bases are loaded right, take care just some of the pan, seared with the black and snapper black and snap over over jambalaya jambalaya stew wow. This is the kitchen mussels mushroom. Here we marinara all right, unlimited step on space on yes, stephan johnson, really appreciate it they're, so cool running back to the dining room.

The only bad thing about hanging out in the kitchen is seeing all the dishes that i didn't order. There's! Oh, i guess. There's always next time you can only order so much for a meal for two and we're starting off. I got the seafood sampler.

The raw seafood sampler have to start with the oysters three different types of oysters, i'm not totally sure which one is which but look at that. The different in comparison, i'll go small i'll, do a little bit of lemon doc's oyster house since 1897., oh yeah! Oh, that's beautiful! That is so pure, not too briny melts in your mouth ceviche at the top. I think it's a mixed mixed ceviche, the onions in there, the cilantro, it's cool. It's refreshing, look at the size of that shrimp.

Go for a dip cocktail sauce! So much oh, that's sweet that little bit of horseradish kick wonderfully fresh and refreshing and muscular oh yeah. Okay, let's go downstairs pluck one of these mussels out of the ice very good, some of the crab nuggets, i'm not sure if it's supposed to dip it into any sauce or just eat it, pure i'm, okay, with pier, oh wow, i love crab the sweetness. The strandiness i'm gon na try one of these beautiful clams next, and i think this is a vinegar sauce which i'll add a little bit of this vinegar and onions. Clams are beautiful, oh yeah, wow.

That is perfectly with clams. I love that hint of bitterness that contrasts the sweetness. All those are delicious and so fresh. The lobster claw.

I think it should be cracked to reveal pull this off. Oh yeah, i think, is that thing in the way: yeah chef step on yeah yeah. That's you man, that's you hey micah, say hello, huh wow! Oh, look at those huh. Thank you micah, my god.

Thank you. Thank you. Chef food is amazing. Yes, you have a cooler chef, wow, oh wow, the juiciness, the stringiness, the sweetness of that lobster chef.

Stefan personally delivered out of the kitchen. You are the man. Thank you chef. These are just sensational, just puffed up a balloon of crispy potato.

Thank you very much. Thank you very much awesome here we go main course has arrived. We got two different dishes: the flounder which is the special and then we also got from the old docks classics, a menu item that they've been serving since 1897, a mix of fried seafood. There's flounder, there's crispy potatoes strips there's a crab cake, a giant crab cake and fried shrimp along with coleslaw.

I think i got ta start with that flounder. Man that looks incredible. Gon na go for that corner right there. Oh, oh, it's so soft, it's so tender! The butteriness of that flounder wow get a little bit of that spinach on the bottom there's some of those tomatoes and that sauce, oh wow.

That is amazing that flounder just melts in your mouth. With this beautiful, rich coating, i think an egg batter so delicate. It has this hint of acidity. I don't know if there's a little bit of wine in there balanced by the tartness of the tomatoes that sauce is insane flounder, frank, shade! Oh it's! You got it so incredibly good! Oh thank you! Man you're the best man.

Here we go fried seafood platter from doc's 1897 menu. I got ta. Try that that crab cake. First, oh, i think i'm just gon na break it in half.

Oh yeah, so uh chef showed me this and he said you got ta see the visible chunks of crab which you can and then i think it's a mix of kind of batter and egg and then deep, fried wow mayonnaise. I think it's finger food, oh yeah! That's loaded with stringy crabs. The crunchy crust on the outside is so good. Do it a little different in that tartar sauce, i'm usually not too huge on tartar sauce, but that's good because of all the pickles in it.

Those are just paper thin, crispy. All the way, through everything just wonderfully and fresh, i mean that fried cheese. Blue platter is outstanding, but this flounder is the dish of the meal hands down well. Well, it's so good, good, amazing yeah! What's the best? Yes, that's so good, so good so good! I hope this is appropriate, but i just have to.

I cannot let a single drip of that sauce go to waste, it's that that good. That was just outrageously delicious. Thank you, chef, stefan and all the chefs. Oh yeah, cheese pie.

It's very sorbet yeah. It's a wrap, cracker pie, crust and a whipped cream cheese filling it's really good. Thank you. Thank you very much.

Oh wow, oh yeah, that's wonderful! It's a cheesecake, well, cheese, pie, cheesecake pie, so light and refreshing and superb and, like i'm not usually huge on desserts, i really have a dessert at the end of a meal. This is really good, though got ta. Try that raspberry ice cream. It's really good! Oh i'm having a an immediate tooth freeze that cheese pie is wonderful, though it's really good, ying and mike are loving.

It outstanding food, historical location, iconic, landmark restaurant and our total bill for this meal. 117.29. That's for everything, and with that just unbelievably good meal, we've come to the end of day number two on this anthony bourdain food tour, food trail of new jersey and so again huge thank you for watching this video. Thank you for watching this entire series.

Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe, and i will see you on the next video goodbye from atlantic city, new jersey.