- Hello?

Hello?

- Hello!

- Wait, hold up.

I'm trying to figure out Canology right now.

Oh, here we go, we're good now.

What's up?

- Hey Adam.

- Yup.

- How's it goin', buddy?

- Good.

- We're doin' a special episode on take out food.

This is not gonna be like a regular episode of Worth It,

because as you can see,

Steven and Adam are not here in the car with me.

We are observing all current requirements

for social distancing.

- And, we encourage all of you to do the same.

Stay home, stay safe.

- So, I'm gonna be picking up the food today,

and dropping it off to Steven and Adam.

- Today on Worth It, we're gonna be trying

three different take out menus at three price points,

to find out how they are all worth it

at their given price point.

- These are all restaurants and chefs

that we've worked with before,

they're doing some amazing take out food.

- I love it, I've missed Worth It.

I've been waiting for this moment.

You know, we haven't been able to eat at restaurants,

but at the very least, we can take the restaurants to us.

- So, for our first stop today,

we're gonna be visiting the Kogi truck.

An LA institution.

The Kogi truck is not a business

that we've filmed with before,

but we did film with Roy Choi, the chef owner,

who was in our brunch episode a few seasons back,

at the place A-Frame.

We're going to the Kogi truck

to have their world famous short rib taco.

So, the Kogi short rib taco is Roy Choi's iconic taco.

He's taken Korean flavors, and put them into the taco,

so it's got short rib, I believe a pickled onion relish.

This red salsa that they make themselves,

and this cabbage slaw.

So, imagine kind of like the taste of Korean barbecue,

but in the format of a street taco.

- I mean, I've had it a million times.

It's amazing.

- It's an all time great one.

- Hey, Worth It family.

I just wanna say thank you for supporting us,

and highlighting Kogi during these tough times.

Man, it's hard out here servin' this food,

and tryin' to stay alive.

But, doin' it with you guys makes it Worth It.

That was stupid, sorry, thank you all, bye.

(upbeat music)

(cash register ringing)

- By the way, I'm on auto focus here, Adam.

And, it's always been good to me.

I think the weirdest thing about the way

that we're filming this,

is that we framed the cameras in a way where,

your empty body is next to me.

- Yeah, I even, this is not where

my dining table usually is,

and I decided to include the empty seat next to me

as a symbolic act. - Oh, I didn't even do that.

- [Steven] Sorry, I didn't even do the courtesy.

Here, you can have that chair.

- We got Adam on the line, directing us as always,

but now he's right there on screen,

which is a comforting sight.

- Do we, do we just dig in?

Let's dig in!

- Adam's got the kimchi quesadilla.

Wanna show that off?

- Ooh, Adam, very nice saucing job.

Also, where'd you get that plate?

How should we cheers?

- Do I just cheers the?

I'm gonna cheers, no, cheers your half of the screen.

Yeah, yeah, yeah, yeah, yeah, yeah, yeah.

- Yeah.

- Ready, three, two, one, boom.

(laughing)

- Mm.

(sighs deeply)

- Oh, man.

- Oh, Adam can eat at the same time as us now.

- Wow.

- Yeah, I don't have to hold the camera.

I like this version of the show better.

- This is--

- That was, like a perfect bite.

I feel like I haven't eaten before.

It's been four weeks of quarantine.

- My whole head is tingling.

I have like, chills after taking that bite.

- Mm, oh my God.

Is that the vinaigrette,

that really just rises to the top there?

I like that.

- Mm hmm.

You know, it just occurred to me

that I don't know if I'm in focus at all.

(laughing)

- Auto focus, baby.

- Remember two minutes ago, when I was like,

Adam, your job is easy.

(laughing)

- Despite the technical failures,

I'm actually getting more emotional than I anticipated.

Like, the feeling of eating a restaurant food

with your pals, even if it's over video chat, you know,

we've done what, like six plus seasons of Worth It together?

It's definitely hitting me now that like we--

- For sure.

- Took for granted, all the times that we got to eat all

these delicious foods and meet these amazing people.

I'm very grateful.

- Yeah.

You know what's great about this?

You could instantly go take a nap.

There's like, no travel time.

You just get up, go over to the couch, lights out.

- Hello.

- Hello, Steven.

- All right, day two.

What are we doin' today?

- Our next two locations,

we're gonna have both of their foods,

one after another.

It's gonna be kinda like virtual dinner party.

So, we're gonna have a little pre-dinner drinks and cheese,

and then we're gonna get this family set from Spoon By H,

who you'll remember from our Korean soup episode.

(ice tinkling)

- Steven, are you drinking an iced latte?

- You heard the ice?

- Yeah, I heard the ice.

Wow, some things will never change about making this show.

Is it matcha latte?

- Of course it is, yeah.

- Okay, so the next place we're picking up food from

is Ototo, which is offering a sake tasting set right now.

So, you'll remember Courtney and Charles,

from our sushi and burger episode.

Ototo is this sake bar that also makes

a lot of delicious savory food.

They're doing a fried chicken dinner right now,

and they're also doing this virtual sake school,

where you go and pick up a set of sake,

and then on the weekend, they do a livestream,

where you can learn about what you're drinking.

Right now, they're doing a

sake and cheese pairing.

So, that's what we're gonna have as

our happy hour before our dinner today.

- Can't tell you how happy I am

to hear this information - I know.

- [Steven] from you, Andrew.

- I know that you love sake.

- And, cheese is a guilty pleasure for me.

Only because, can't really handle dairy very well.

But, I'm at home.

I can use the bathroom whenever I want.

And so, no problemo.

- Hey guys, welcome to the dinner party.

- Thank you, there's nobody here

to tell me my collar's messed up.

- I'm wearin' shorts right now with this jacket.

I dunno if that's

- [Steven] What?

- [Andrew] dinner appropriate, but yeah.

- Oh no!

- Does everybody have their worksheet?

- [Steven] Yes.

- We got two sakes and two cheeses.

- Wait, let me get, just in like in the zone,

in the mood real quick.

I'm just gonna like, imagine Ototo in my head.

- [Andrew] Okay.

- [Steven] I'm at the bar.

You had the cat coaster that's underneath here.

- [Andrew] Great chopsticks.

- Ooh, great chopsticks,

and there's the shelf of sake over there.

Okay, I'm good.

- In the zone.

- First sake today,

we're gonna taste the sake called Kuroushi.

Kuroushi translates to black bull or black cow,

with a cheese called Brillat-Savarin,

a triple cream French cow's milk cheese,

with a bloomy rind.

The goal of the successful pairing

is for both to taste better.

The sake hopefully tastes good on its own.

The cheese tastes good on its own.

Then you put them together, and they both taste better.

- So, I dunno if this is super common knowledge,

but sake comes in these little pop top glass jars,

which I think is just fantastic.

I actually have a fun show and tell to go with this.

So, when we went to Japan,

you remember we went to Nikko?

- [Steven] Yeah.

- So, we went to this grocery store,

where, what did we buy there?

- [Steven] We bought the bento.

- Yeah, the bento.

Historic trains were a big part of Nikko.

So, I actually bought a jar of sake at the time

that has this-- - Oh, wow.

- [Andrew] Old timey train on it.

- [Steven] Oh, that's cool.

- And, I've used this as like my

at home wine glass ever since.

Oh, Adam's got one too.

- It looks like, what?

Oh, interesting.

Ooh.

- Whoa.

They should change their name to Oototo.

(laughing)

I'll see myself out of my own apartment.

(laughing)

Cheers.

- Cheers.

- Oh yeah, very smooth.

- Ooh.

- All right, let's unpack this cheese.

Ooh, it's extremely moist.

- Whoa.

Oh!

- It looks like a half eaten ice cream sandwich.

Whoo!

- Oh.

- And now the sake.

- Oh!

- Okay.

- Whoo!

- The sake definitely helps, with the funk.

- The one thing about this cheese that is so unique,

is how creamy it is.

It's like, almost custardy.

That was good.

That opened my mind up.

Okay, so moving on to sake and cheese number two.

- The next sake we have is a brand called Amabuki.

This one, the Himawari, uses sunflower yeast.

For me, it's less floral, it's more sort of nutty,

like almost a sunflower seed.

And, it's a nama, so unpasteurized.

Keeps a little bit more brightness in the sake,

it also kinda turns the aromatics up

when you pasteurize sake.

It mellows things out, it rounds it,

but it can sort of soften it.

You're gonna pair that with a cheese called Verigoat,

which is a goat's milk cheese from New Jersey.

It is a natural rind, and it is cave aged.