In the series premiere of Pro Moves, host Adam Richman is on a mission to explore NYC's legendary pizza scene. From the classic slice to the square Sicilian, Adam is eating his way through New York's most iconic pizza styles, and giving you—the viewer!—the expert tips, tricks, and insider information needed to pick out the best pie no matter where you are. To help Adam on his quest, he's teaming up with some of the city's foremost pizza experts: self-professed pizza nerd Scott Wiener and Best Pizza's Frank Pinello. Along with Frank and Scott, Adam will eat his way through four legendary pizzerias—from Luigi's Pizza and L&B Spumoni Gardens in Brooklyn, to John's of Bleecker Street and Una Pizza Napoletana in Manhattan.
What's the best sandwich in New York City? On this episode of Pro Moves, host Adam Richman sets out to answer this eternal question. But with a twist! From $5 all the way up to $35, Adam is seeking out the best sandwiches in the city at each and every price point. From a bacon, egg, and cheese served at an iconic Brooklyn doughnut shop, to a massive Mexican torta cooked up under the 7 train in Corona, Queens, Adam is looking high and low for the best values New York's sandwich scene has to offer. Will Adam be able to find an Italian combo that doesn't break the bank? Is a sandwich from the legendary Katz's Delicatessen really worth more than 30 bucks? Tune in to an all-new episode of Pro Moves and find out!
Omakase is one of the most intimidating (and often misunderstood) dining experiences on the planet. In this episode of Pro Moves, host Adam Richman is heading to Sushi Noz—a two Michelin-starred omakase restaurant on Manhattan's Upper East Side—in the hopes of getting a crash course in how to eat high-end sushi from a true master of the craft. Helping Adam on his journey is renowned chef-owner Nozomu Abe, as well as Reina Scully, the host of First We Feast's Gochi Gang. From the sushi faux pas that drive Chef Noz absolutely crazy, to differences between much-hyped tuna cuts like akami, ōtoro, and chutoro, Adam is getting a true masterclass in proper sushi etiquette and form.
Dining at a steakhouse often leads to more questions than answers. What's the best cut of beef? What temperature do I order it to? What sides should I get? On this episode of Pro Moves, host Adam Richman sets out to answer these age-old questions—and more!—with the help of a very, very special guest: Emmy Award-winning actor Bryan Cranston. Bryan has been a regular at Gallaghers—a legendary, century-old steakhouse in Manhattan-theater district—for more than a decade. Together, Adam and Bryan break bread, share a couple laughs, and set out to decode one of life's most intimidating dining experiences. Whatever you do, just don't ask for ketchup with your steak in front of Bryan...
Adam Richman is on a mission to find the best fried chicken in New York City—and to unlock the secrets behind one of the world’s most popular dishes in the process. Is pan-frying or deep frying the best cooking method? Is the breast or the thigh the juiciest part of the bird? To help Adam answer these important questions—and more—he’s enlisting the help of fried chicken royalty. First, at Charles Pan-Fried Chicken in Harlem, Adam learns the keys to classic southern-style fried chicken from local hero Chef Charles Gabriel and his partner Chef Quie Slobert. Then Adam heads to Greenpoint to dispel some Korean fried chicken myths with the family behind one of Brooklyn’s best spots for KFC.
Pro Moves is back, baby! On the Season 2 premiere, host Adam Richman heads to Hamburger America to study under the tutelage of esteemed burger scholar George Motz. As the host of First We Feast's Burger Scholar Sessions, Motz spread the gospel of the American hamburger far and wide—but today he's teaching Adam everything he knows about the current burger craze sweeping the nation: the smash burger. Smash burgers have invaded New York City in recent years, overthrowing once dominant tavern-style burgers in the process. But how can you tell a real-deal smash burger from a fad-following fake? From the color of the meat, to the condiments on the counter, Motz teaches Adam everything he needs to look for when sizing up an old-school burger joint for the first time.
Forget New York and Chicago. Real ones know that New Jersey is actually home to some of the best hot dogs in the world. On this episode of Pro Moves, host Adam Richman embarks on a quest to discover the greatest glizzies the Garden State has to offer, from the deep-fried "rippers" found at Rutt's Hut in Clifton, to the stuffed Italian-style dogs on the menu at Dickie Dee's in Newark. Adam's guide on this frankfurter adventure is Rob Martinez, a creator whose videos often place a spotlight on New Jersey's most legendary hot dog makers. And joining Adam and Rob for the final leg of their journey is none other than North Jersey native Brad Leone, a man with more Jersey pride than Bruce Springsteen and Jon Bon Jovi put together. Whether they're deep-fried or flat-topped grilled, Adam is on the hunt for some of the best hot dogs on offer anywhere in America.
Few eating experiences are more iconic than the classic red sauce dinner. On this episode of Pro Moves, Adam Richman heads back to his hometown of Brooklyn, New York to explore the big, bold flavors of homestyle Italian-American cooking. First, Adam gets a crash course in old-world pasta manufacturing at Queen Ann Ravioli & Macaroni—a Brooklyn institution that's using a massive, 124-year-old machine to make some of the best pasta in the country. Then, Adam meets up with his old friend Frank Pinello, as well as Sal "The Voice" Valentinetti, for a feast at legendary red sauce restaurant, Michael's of Brooklyn. Come for the kernels of red sauce wisdom; stay for the Goodfellas references.
For many people, hitting the all-you-can-eat buffet is about indulgence and excess. But the real cheat code when it comes to maximizing one's smorgasbord experience actually lies in restraint. On the Season 2 finale of Pro Moves, host Adam Richman heads to Shady Maple Smorgasbord in East Earl, Pennsylvania—the largest buffet in America—in the hopes of collecting as many AYCE pro moves as humanly possible. Over the course of breakfast, lunch, and dinner, Adam will build his ultimate buffet plates, sample a slew of Pennsylvania Dutch delicacies, and meet the men and women who make a 200-item smorgasbord run like clockwork.
Pro Moves is back, baby! On the Season 3 premiere, host Adam Richman is on a mission to find some of the best chicken wings New York has to offer. Joining Adam on this poultry adventure is none other than our very own Sean Evans! As the host of Hot Ones, Sean has eaten more than 3,000 drums and flats for the internet's amusement. But can Adam still blow Sean’s mind by introducing him to a secret off-menu wing available at one of NYC’s most iconic restaurants? Before sitting down for dinner with Sean, Adam first breaks down the dos and don’ts for eating Buffalo wings at a Scarsdale institution, Candlelight Inn. Then he heads to Rockaway, Queens to sample a southern-style wing at Goody’s with friend Rob Martinez. Get ready as Adam embarks on a chicken wing quest for the ages!
For the uninitiated, dim sum can be an intimidating experience. But host Adam Richman is in luck! He's heading to House of Joy—a new favorite for dim sum in Manhattan's Chinatown—with two serious pros by his side. To help him navigate the labyrinth of pushcarts and steambaskets, Adam is teaming up with chef Eric Sze (owner of 886 and Wenwen) and chef Lucas Sin, the host of Bon Appetit's popular series Street Eats. Together, Adam, Lucas, and Eric break down the proper technique for tackling a basket of chicken feet, as well as the dos and don'ts for spotting the freshest dumplings.
On this episode of Pro Moves, host Adam Richman is eating his way through the pizza capital of the world. No, not New York City. Not Italy. But the beautiful Elmy City of New Haven, Connecticut. Real ones know that for nearly 100 years New Haven has been quietly churning out some of the best pizza on the planet, pioneering an ultra crispy, super crunchy, coal-fired take on the Neapolitan pie. Having gone to college in New Haven, Adam is well acquainted with the city's slice game, but today he's on a mission to sample some of the unsung heroes of the New Haven pizza scene. Joined by pizza scholar Scott Wiener, Adam eats his way through the menu at West Haven institution Zuppardi's, before heading to the legendary Modern Apizza on State Street. Finally, Adam ends his tour at the Little Rendezvous—a legendary pizzeria in Meriden cooking pies in a 137-year-old oven.
Lobster is a food that separates the pros from the novices. How can you get every morsel of meat out of that crustacean? How can you spot the real-deal lobster rolls from the imposters? Host Adam Richman is on a mission to better understand one of the world's most expensive and coveted foodstuffs. And if Adam is going to get a crash-course in lobster, there's only one place he could go: The beautiful Pine Tree State of Maine. While in Vacationland, Adam samples one of Maine's best lobster rolls at the Lobster Shack at Two Lights before working a shift aboard YouTube star Jacob Knowles' lobster fishing boat the Rest-Ashoar. Will Adam finally perfect his lobster-eating technique? Tune in to the very special Season 3 finale of Pro Moves to find out!
Brooklyn is home to hundreds of exceptional sandwiches. But if you ask OG Brooklynites where to find the borough’s absolute best, Brennan & Carr will undoubtedly top the list. On this episode of Pro Moves, Adam Richman returns to his South Brooklyn roots, and eats the hot roast beef sandwich that raised him. With the help of longtime Brennan & Carr server Richie Egan, Adam learns the difference between a Dingle-Dangle, a Double Dip, and a Knife and Fork Job. But no matter how you order it, a Brennan & Carr sandwich comes hot, fresh, and dunked in some of the best beef broth known to man. Watch an all-new episode of Pro Moves and find out what’s made Brennan & Carr a Brooklyn institution since 1938!
Founded in 1887, Peter Luger is unlike any other steakhouse in America. Sure, the restaurant is famous for putting the porterhouse on the map. But like all true old-school establishments, Luger comes with its own special set of quirks, customs, and rituals. That’s where Adam Richman comes in. On this episode, Adam eats lunch, dinner, and dessert in the hallowed halls of the Palace of the Porterhouse. What makes Peter Luger’s legendary burger so special? How does the restaurant dry age its meat? What temperature should you order steak to? And what the hell is “schlag” anyways? Adam sets out to answer these questions—and more!—on the latest installment of Pro Moves.
