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THE NEVER ENDING TOP DISHES OF NYC

Action Bronson kicks off his Never Ending Top Ten with a visit to three of New York City's best restaurants. The day starts off at Frenchette in TriBeCa for soft scrambled eggs, or brouillade as the French call it, with escargot. Then we head to Greenwich Village for a private tasting at Shuko. Chef/owner Nick Kim hosts Action in an experience, unlike a typical dinner at the restaurant. To celebrate Bronson's latest album Cocodrillo Turbo, chef Andrew makes seared fatty tuna collar with Thai chili and scallion handrolls. The only possible way to end this episode was to sit down with the owner of Don Peppe in Ozone Park, Queens, for the best-baked clams you have ever had. Enjoy! P.S. The team at Shuko would like to remind you to drink responsibly. Follow: http://www.twitter.com/actionbronson http://www.facebook.com/actionbronsonmusic http://instagram.com/bambambaklava www.baklavafleamarket.com

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Action Bronson kicks off his Never Ending Top Ten with a visit to three of New York City's best restaurants. The day starts off at Frenchette in TriBeCa for soft scrambled eggs, or brouillade as the French call it, with escargot. Then we head to Greenwich Village for a private tasting at Shuko. Chef/owner Nick Kim hosts Action in an experience, unlike a typical dinner at the restaurant. To celebrate Bronson's latest album Cocodrillo Turbo, chef Andrew makes seared fatty tuna collar with Thai chili and scallion handrolls. The only possible way to end this episode was to sit down with the owner of Don Peppe in Ozone Park, Queens, for the best-baked clams you have ever had. Enjoy! P.S. The team at Shuko would like to remind you to drink responsibly. Follow: http://www.twitter.com/actionbronson http://www.facebook.com/actionbronsonmusic http://instagram.com/bambambaklava www.baklavafleamarket.com

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