🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📸 JANNIE LAM » https://www.youtube.com/c/JannieLam | IG @_itsjaynee

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
– – – – – – – – – – – – – – – – –
1. SERIOUS PIZZA
SOCIAL: @seriouspizza
WEBSITE: https://www.seriouspizza.com/
INTERVIEW: Imran Sheikh
ADDRESS: 2807 Elm St, Dallas, TX 75226
OPERATION HOURS: Sun-Thurs 11AM-12AM | Fri-Sat 11AM-3AM

🍕 THE HUGE SLICES:

CHEESE: Add mozzarella and bake until golden brown.
💸PRICE: $5.75 (+$1 per topping added)

SONNY’S: Add more mozzarella cheese, pepperoni, bacon, shaved ribeye, black olives, fresh mushroom, peppers and white truffle oil. Bake until golden brown.
💸PRICE: $12.75

JANNIE’S: Add more mozzarella cheese, pepperoni and jalapenos. Bake until golden brown.
💸PRICE: $7.75

2. DELUCCA GAUCO PIZZA & WINE
SOCIAL: @deluccagauchopizza
WEBSITE: https://www.delucca.com/
INTERVIEW: Evandro Caregnato
ADDRESS: 1628 Oak Lawn Ave #100, Dallas, TX 75207
OPERATION HOURS: Sun-Thurs 5PM-9PM | Fri-Sat 4:30PM-10PM

🍕 TURKISH LAMB: Saute lamb with garlic, onions and middle east seasonings, reserve. On dough, add fresh mozzarella, sauteed lamb, tomato sauce and red onions. Finish with Sumac, parsley and extra virgin olive oil.

GARLIC PICANHA: Chop picanha steak and sauté it with garlic and beef-demi glace, reserve. Fry garlic shaves in olive oil until crispy, but not burned and reserve. On dough, add fresh mozzarella, sauteed picanha, tomato sauce and chopped onion. Finish with crispy garlic, garlic oil and fresh herbs.

SOPRESSATA SALAMI W/ HOT HONEY: On dough, add fresh mozzarella and sliced sopressata salami. Finish with drizzles of hot honey.

DULCE DE LECHE AND TOASTED COCONUT: On dough, add fresh mozzarella and whipped mascarpone. After cooking, add caramel dulce de leche and finish with toasted coconut.

💸PRICE: $22.95/person

3. DIRT ROAD COOKERS
SOCIAL: @dirt_road_cookers
WEBSITE: https://www.facebook.com/8ftpizza
INTERVIEW: Kurt Oefinger

🤤 8 FOOT PIZZA: Roll out 5 dough balls to make one large 8 foot pizza dough crust

SAUSAGE: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add sausage.

BRISKET: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add the brisket, which has been cooked low and slow for 12 hours and has been seasoned with “Uncle Chris’ Gourmet Steak Seasoning”

PEPPERONI: On ⅕ of the pizza, spread tomato sauce, olive oil, cheese, Sweet Baby Ray’s BBQ sauce and dry basil. Add pepperoni.

MARGHERITA: On ⅕, spread olive oil as the base (no red sauce). Add cheese, dry and fresh basil, and tomatoes.

APPLE PIE: To create the base, mix 1 pound of powdered sugar, 3 eggs and 1 cup of cream cheese (note, we did not see this being mixed). Spread the base on ⅕ of the pizza and add sliced apple and brown sugar.

💸PRICE: $800+

#BestEverUSATour #BestEverFoodReviewShow #BEFRS
– – – – – – – – – – – – – – – – –
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
– – – – – – – – – – – – – – – – –
🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

source