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Butterflied Chicken: the Best of the Best Greek Food in Manhattan · Go News To Go: More Good News

• 0:05
  Speaker 1: Wow, I'm having such a meal here. Actually two times
• 0:08
  Speaker 1: in a row, I'm here with George Harricopas.
• 0:10
  Speaker 2: Hi.
• 0:11
  Speaker 1: How are you?
• 0:11
  Speaker 2: I am good, I'm good. Nice to see you again.
• 0:13
  Speaker 1: All right. Well, you know you're seeing me because your
• 0:16
  Speaker 1: food is magnificent. You have such an array of different
• 0:20
  Speaker 1: types of food, very healthy. You have the Helal certificate,
• 0:25
  Speaker 1: and you've built a beautiful restaurant here eighteen West. I
• 0:30
  Speaker 1: think it is Fifth Street and it's a great spot.
• 0:34
  Speaker 1: Tell us about it. So basically.
• 0:38
  Speaker 2: For New Yorkists to have a notion of having healthy
• 0:41
  Speaker 2: me amn go one of budget. We've got the three
• 0:44
  Speaker 2: pore prices. That's good, that's worshable food. Everything to do,
• 0:48
  Speaker 2: you know, be able to afford the decent meal with that,
• 0:50
  Speaker 2: than you're not having to go to high end restroom.
• 0:53
  Speaker 2: Most importantly for RAS is to show.
• 0:57
  Speaker 1: New York and in America and everywhere else retality of Greece.
• 1:01
  Speaker 2: We combined up the Therna tastes some American cuisine, but
• 1:06
  Speaker 2: for us, the most important thing is for people to
• 1:09
  Speaker 2: come and feel like they came home, like they came
• 1:12
  Speaker 2: to our home in Greece, and they saw to our table,
• 1:16
  Speaker 2: they saw they wait that we did our friends and family.
• 1:19
  Speaker 2: So for now the full course of the restaurant is
• 1:23
  Speaker 2: where what you see, what the true great hospitality is about.
• 1:26
  Speaker 2: We don't what is not just go for you know,
• 1:30
  Speaker 2: making it of course and got to make profit. But
• 1:33
  Speaker 2: for us number one priorities for everybody to feel like home,
• 1:36
  Speaker 2: have a decent means something that something good, something that's
• 1:41
  Speaker 2: not to oil it.
• 1:43
  Speaker 1: Nutritious, sorry nutritious, And you're hitting it right on the head.
• 1:48
  Speaker 1: You made me a check in burger a quality simply,
• 1:52
  Speaker 1: but that was not that was off the charts. Tell
• 1:55
  Speaker 1: me about that.
• 1:56
  Speaker 2: So basically the chicken that we used here for the
• 1:58
  Speaker 2: very homemade pathy make it in the restaurant by the
• 2:01
  Speaker 2: press meata. We come from some providers that from distributor story,
• 2:06
  Speaker 2: from Visiita and even Haigian restaurants used we make every
• 2:10
  Speaker 2: homit recipes, but from Brits. Some of the recipes I'm
• 2:13
  Speaker 2: used are also recipes that are great Grandma that used
• 2:17
  Speaker 2: to make. And whatever we do here Shroman even if
• 2:20
  Speaker 2: we do some find oceans, we make it in the
• 2:23
  Speaker 2: rest of buy nothing frozen.
• 2:25
  Speaker 1: And I had just tried some trauma a chicken trama with.
• 2:28
  Speaker 2: Sicken swarma in crazy, you know, usually good giro. It's
• 2:33
  Speaker 2: because of the one hio means that it's around thing.
• 2:36
  Speaker 2: So basically we shaved the chicken from there. We put
• 2:38
  Speaker 2: on a bit of up lettuce to meta onion. It's
• 2:41
  Speaker 2: a ticky, which is the most famous Greek sauce.
• 2:44
  Speaker 1: Yeah.
• 2:45
  Speaker 2: Yeah, So basically that's it.
• 2:47
  Speaker 1: And and that's actually not fully it because then you
• 2:51
  Speaker 1: have desserts that are just extraordinarily tasty. I tried that
• 2:55
  Speaker 1: carry cake with some carry cake.
• 2:58
  Speaker 2: Yes, yes, carrot cake is is its orange.
• 3:04
  Speaker 1: And orange orange cakes. When I try, I never had
• 3:07
  Speaker 1: an orange cake that had so much flavor to it.
• 3:09
  Speaker 2: It's amazing, It's amazing. Orang kak is it arranged not
• 3:12
  Speaker 2: from a great red grandmother. We have it here. We'd
• 3:15
  Speaker 2: tried to be honest, needed to make it as close
• 3:17
  Speaker 2: as fortunate with us. The way she was making it
• 3:20
  Speaker 2: every time is different. But the man Posson comes from
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  Speaker 2: our great grandmother. It's a great racing before for a
• 3:26
  Speaker 2: deserve and.
• 3:26
  Speaker 1: She knows how to cook. Catering services, so tell us
• 3:30
  Speaker 1: about that. In the I mean, you're in the midtown,
• 3:32
  Speaker 1: so a lot of corporations, a lot of a lot
• 3:35
  Speaker 1: of people live here. I mean this is you're next
• 3:37
  Speaker 1: to the New York Times Square. This is a busy,
• 3:39
  Speaker 1: busy area. Yeah, so I have so tell us a
• 3:42
  Speaker 1: little bit about the catering business doing great.
• 3:46
  Speaker 2: For example, if somebody wants to make an office office
• 3:49
  Speaker 2: order or a office park, maybe it's a berthy. Sometimes
• 3:51
  Speaker 2: we do it for a wedding too. If I'm not
• 3:53
  Speaker 2: the litration, and then we'll come clean the restaurant or
• 3:56
  Speaker 2: the page of Chicken out cough. You can arrange them
• 3:59
  Speaker 2: be pas for people with the shirt. It's an easy
• 4:01
  Speaker 2: thing for for a pump and we take. You don't
• 4:04
  Speaker 2: have to buy a specific item separately. You get a
• 4:07
  Speaker 2: big trade, get PTA. It's like make your own prop
• 4:10
  Speaker 2: make your own sandwiches. We have friends rum a level today,
• 4:13
  Speaker 2: which is another recipe I can from its hometown open pat.
• 4:17
  Speaker 1: I love everything I've eaten it fries everything rise. Oh
• 4:23
  Speaker 1: my god. All right, well congratulations. How do people reach
• 4:27
  Speaker 1: out to you? You have a website or so.
• 4:30
  Speaker 2: We have our website it's onetifled chicken dot com, which
• 4:32
  Speaker 2: is a man website that we have for our restaurant,
• 4:36
  Speaker 2: or otherwise they can find us from the East cater application.
• 4:39
  Speaker 1: When you can know their own catering.
• 4:41
  Speaker 2: And even though if you pull us in the restaurant,
• 4:43
  Speaker 2: if somebody wants to make an order, I don't want
• 4:45
  Speaker 2: to pull through the apps. They can call in the restaurant,
• 4:48
  Speaker 2: have the price, and they can ask even the price
• 4:50
  Speaker 2: for someone that wants to make something special some atasent
• 4:54
  Speaker 2: I want to do on the cold because if you
• 4:55
  Speaker 2: go online, it's gonna be one two, three four options
• 4:58
  Speaker 2: in the trades hed. If you pull in the rest
• 5:00
  Speaker 2: we can make something that's how you want. That's us.
• 5:02
  Speaker 1: And the number here is phone number. It's on that
• 5:06
  Speaker 1: piece of paper over there.
• 5:09
  Speaker 2: Yeah.
• 5:09
  Speaker 1: So I think that piece of paper said a beautiful number.
• 5:13
  Speaker 1: You got it and it says right.
• 5:16
  Speaker 2: Yeah, So thank the number. I can remember the risk
• 5:21
  Speaker 2: the phone it's one six two eight seven six four
• 5:27
  Speaker 2: right here.
• 5:27
  Speaker 1: And then you got a QR code.
• 5:30
  Speaker 2: Your code goes straight from the menu. I love it.
• 5:32
  Speaker 1: You're a great guy. Nice guy. These guys know business
• 5:36
  Speaker 1: and his partner knows business. So they wanted some of
• 5:39
  Speaker 1: the greatest restaurants in New York and I can test
• 5:42
  Speaker 1: it a No, you guys, this is in your blood,
• 5:47
  Speaker 1: all right. Thank you so much. Having stat doctor doctor
• 6:14
  Speaker 1: doctor st