Episode 65 "Bark Barbecue (New Location)"

Mel and I are back for Episode 67, and this time we pulled up to Nowon in the East Village to see what all the hype was about.Nowon has built a serious reputation for Korean-American comfort food and smash burgers with bold flavors that don't play around — so of course we had to put it to the Concrete Eats test. 🍔🔥Was it worth the hype? Did Nowon deliver one of the best burgers we've had on the show? And more importantly… would we come back?You already know how we do it.🎙️ Concrete Eats Episode 67 – NowonCome for the food. Stay for the arguments. 😂

🔥 CONCRETE EATS – EPISODE 66: SALT HANK'S 🔥Mel and I are back for Episode 66, and this time we pulled up to Salt Hank's to see what all the hype was about.Salt Hanks has built a serious reputation for big sandwiches, stacked portions, and flavors that don’t play around — so of course we had to put it to the Concrete Eats test. 🥪🔥Was it worth the hype? Did Salt Hanks deliver one of the best sandwiches we’ve had on the show? And more importantly… would we come back?You already know how we do it.🎙️ Concrete Eats Episode 66 – Salt Hank'sCome for the food. Stay for the arguments. 😂

Episode 65 of Concrete Eats takes us back to a familiar favorite — Bark Barbecue — but this time, they’ve leveled ALL the way up. 🔥🥩🇩🇴Mel and I head to Bark’s brand-new full-service location in Bushwick, Brooklyn, where pitmaster Ruben Santanafinally has a permanent home for his signature blend of Central Texas barbecue and Dominican flavor. What started as a pop-up, then became one of the standout spots at Time Out Market, is now an 8,000-square-foot restaurant with custom smokers, an expanded menu, and plenty of room to let the smoke do its thing. (Eater New York)We’re talking brisket, smoked carnitas, chicharrón, ribs, plantains, and all the Bark classics we remembered — plus some new dishes that had us questioning whether Bark somehow got even better.We’ve been here before, so the question wasn’t whether Bark was good.The question was: Does the new Bark live up to the Bark we remember?You already know we had to find out.🔥 Concrete Eats — Episode 65📍 Bark Barbecue — 25 Thames St, Bushwick, Brooklyn🎙️ Jairo & Mel

Episode 64 of Concrete Eats 🍗🥂Mel and I finally made our way to COQODAQ, one of the most talked-about restaurants in New York City. From the team behind COTE, COQODAQ takes Korean fried chicken and gives it the full luxury treatment—an incredible atmosphere, polished service, bold flavors, and plenty of Champagne.The second you walk through the doors, you can tell this isn’t your average fried chicken spot. The space is dramatic, energetic, and designed to make dinner feel like an event. But no matter how beautiful a restaurant looks, the food still has to deliver.We came ready to see what all the hype was about and put the experience to the Concrete Eats test. We tried the crispy chicken, worked our way through the sauces and sides, and took in everything that makes COQODAQ such a difficult reservation to get.Was the chicken really that good? Did the full experience justify the hype? And most importantly, would Mel and I come back?Watch Episode 64 until the end for our honest Concrete Eats verdict.

Episode 63 takes us across the river to Chofi Taqueria in Union City, NJ, where the birria is the main event and the tacos come ready for that perfect consommé dunk. This spot is known for handmade nixtamal tortillas, birria tacos, quesadillas, elote, esquites, and family-style trays built for sharing.This one is extra special because the owner is good friends with the guys, and you can feel that love and hospitality as soon as you walk in. Chofi isn’t just another taco spot — this place is great. From the flavor, to the service, to the way every bite hits, it’s the kind of place that makes you want to come back before you even leave.Mel and Jairo pull up to see why Chofi has been getting so much love. We’re talking crispy, cheesy, juicy tacos, rich consommé, bold flavor, and that messy-but-worth-it bite that makes birria hit different. Was Chofi a certified Concrete Eats banger? You already know we had to find out. 🌮Concrete Eats — no gimmicks, just good food and real reactions.

This week on Episode 62 of Concrete Eats, we pulled up to the legendary White Manna — the iconic burger spot known for its old-school diner vibes and famous slider-style burgers cooked right in front of you. From the crispy onions to the perfectly greasy smash burgers, find out if this place lives up to the hype. We chopped it up about the history behind the spot, the fast-paced grill action, and whether these classic sliders deserve their legendary status. 🍔🔥

Episode 61, and Season 4 we stepped into steakhouse royalty at Hawksmoor NYC 🔥🥩From the moment we walked in, the vibe was upscale but still welcoming—classic New York steakhouse energy with that London twist. We went all in on the dry-aged steaks, cooked to perfection with that deep, rich flavor that hits different when it’s done right. The sides didn’t miss either—everything complemented the main event without stealing the spotlight.This one felt like a proper milestone episode. Big flavors, clean execution, and a spot that lives up to the hype. Hawksmoor isn’t just a steakhouse—it’s an experience.

Concrete Eats — Season 3 Recap (Episodes 40–60)Season 3 was a full-on NYC food run, and in this recap episode Mel and I break down everything we ate, argued about, and couldn’t stop thinking about from Episodes 40 through 60.We kicked things off in classic fashion at Catch Steak, setting the tone with upscale cuts and big flavors, then bounced all over the city chasing everything from comfort food classics to hidden gems.Along the way, we revisited legendary pizza at Rubirosa, debated breakfast perfection at Swooney’s with their famous English muffin burger, and confirmed the hype around Golden Hof, a true sleeper hit that absolutely delivered—especially those pancakes.Season 3 also took us into premium territory at Nubiani, where we broke down different meats, cuts, and high-end packages, before closing things out strong at Sammi’s Kabab House, a spot that reminded us why simple, well-executed food always wins.From burgers to steak, pizza to kababs, sleepers to heavy hitters—this episode is the full Season 3 reflection, the hot takes, the favorites, and the moments we’re still talking about.If you missed an episode, this is your catch-up.If you listened to them all, this is the victory lap. 🎙️🍔🔥Concrete Eats — Season 3 Recap (Episodes 40–60)

🔥 Concrete Eats – Episode 60 🔥Sammi’s Kabab House just hit Episode 60 status — and yeah, we came hungry.This episode is all about big platters, smoky grills, and comfort food that doesn’t mess around. From juicy kababs fresh off the flame to perfectly seasoned rice, crisp salad, warm pita, and sauces doing heavy lifting — Sammi’s is one of those spots that reminds you why simple food done right always wins.No gimmicks. No trend chasing.Just Queens energy, real portions, and flavors that feel like they’ve been dialed in for years.🎙️ We talk:What makes a kabab actually hitPortion size vs. price (important convo 👀)Why spots like this quietly stay eliteAnd whether this is a regular-rotation type placeEpisode 60 is a milestone — and Sammi’s made sure we celebrated it properly.👉 Tap in, eat along, and let us know: chicken or lamb? Or both?

This episode, we step into Nubiani, a high-end Korean steakhouse known for going all in on premium meats and luxury dining. 🥩🔥We break down their wide range of cuts, from classic favorites like ribeye, filet mignon, and New York strip, to dry-aged selections and ultra-premium Wagyu options. Nubiani also offers exclusive meat packages and tasting-style platters, designed for groups who want to sample multiple cuts at once and experience the full spectrum of their beef program.From portion sizes to quality, marbling, and execution, we put Nubiani to the Concrete Eats test and ask the big question:Are the premium packages worth the price, or are you better off sticking to a single standout cut?🎧 Tap in for Episode 59 and see if Nubiani earns its spot among NYC’s elite steakhouses.