Don't kill yourself getting to it man. There is a grind point where you stop making an edge on your skills and talents and are just grinding your edge down to dust.

Imma give props too em 2 respect da grind player u gone get wat u get 💯 💪

Its all about having standards. Top's has high standards for their food, their kitchen and service. I love eating there.

Fresh remodeling, look it up

well notice theres no blacks allowed in the kitchen?

Something to take pride in and anything your proud of is worth sharing

@wolfing. You are kidding right? Its is a basic beef stock, any first year apprentice knows all the stocks, theyre no secret. What they did do was ruin it by adding a roux to it instead of reducing it to a jus .

@@poison2433 it's New Jersey's busiest diner little bro - I'm sure they'd be better off listening to your advice tho huh? Stay washing pots melon

@@poison2433 ok Gordon Ramsay

​@@poison2433 🤓 this is what you look like.

Even better to hear that decent people have success.

Lies again? Best Dad Football Jersey

im glad jim upheld his dads wishes and still doesnt allow blacks to work inthe kitchen

@@NazriB New Jersey has Krispy Krunchy Chicken, where did you see it?

Definitely, and they used to have the best Waldorf salad!

Good food but a single plate costs hundreds of dollars which is not worth for its small portion. It's better to support street vendors that sell good food at a lower price.

its really about..like..are alot of these dishes able to be like..pre prepared. you can have fresh great food that you made in the morning. like there soups and stuff

@@FutaCatto2 i didnt see anything about hundreds of dollars. sure the surf an t is expensive. but it is anywhere. you're gonna pay good money for good food. vendors and places like these, aren't the same. vendors are a convienence. low cost. frozen cheap product. where the profit is minimal.

​@@FutaCatto2 Good food, brings in the customers, no matter the cost. Customers will pay good money for food like this, Look at the portion sizes it's worth it to me. Plus most of their ingredients are made in-house, Vendors you will not see that.

@@tamarapaul4597 I disagree. I don't think you are aware of the rising costs of food globally. Here in Singapore, a plate of soup and bread can cost up to $12. Yes just a bowl of soup and bread. The Government is slowly closing down food stalls that sell cheap and affordable food. Many of us prefer to eat at local food stalls. A pie and mash like this would cost over $20 here. I strongly recommend you visit Thailand and look at the local population to see how many are in famine. They would eat rice and minced meat everyday. Eating at a local diner such as the one you see in the video is considered a luxury.

I actually stay like two miles away the place is always clean and always packed. Before Covid they were open until like two in the morning and everyone was always there

to be fair it was rebuilt 3 years ago, give it some time

@@ibeleaf Believe me, three years in a pro kitchen gets baked in grease on EVERYTHING unless they do some serious cleaning.

It's been remodeled 🤦🤦🤣

These people keep the place modern and clean. 20 year plus customer.

How do people afford it? A piece of strawberry cheesecake is nine dollars

@@jonklein7130 Lordy. That's pretty rich. lol See what I did there? hahaha Yeah, that's a bit much.

@@jonklein7130 You go there to splurge but also, they have some reasable prices. Its not your classic Diner with cheap breakfast by any means.

@@12bestskater12 ok I understand. The food does look great

@@12bestskater12bottom line you get what you pay for in the end

yea lesser place would just use powdered gravy lol

This place is an upscale diner and their pricing reflects the efforts. Good to know they aren't doing any short cuts and cheating customers like how other restauranteurs might do.

What high standards 😂😂😂😂, even in 2 star hotel they donthat

@@eggbenedict-gt7mw I am assuming it is regarding the overall quality of food, and service. No, you will not get high standards for food quality and service at a 2 star Hotel, and if so please, name me a few examples of such places! There is a huge difference by the way in star reviews if you consider hotels vs. restaurants. Hotels (80% of the time) have high reviews (for dining) based on the location and view, while restaurants or in this case a diner, is about food and service. You could go to a 5 star hotel, and have ok food, but have an amazing view, and that is what you pay for. While the same can not be said while dining out, as most don't care about the location, long as the food is great. Example Shutters on the Beach Hotel (Los Angeles) and their 1 Pico restaurant 5 star hotel, but the food is ok, while on the other hand you have Sparks or Keens in New York which have whatever location, but excellent food. So buddy, you are wrong or have never been to a decent establishment to even understand the difference.

​@@Armyan1988Come to Portugal to try real traditional food. Best food in the world

But this is not really a diner they serve fried chicken filet mignot rib eye sur and turf and those fries with a vey high quality gravy this is no dinner...

Having spent a fair amount of time in NJ, I'm heartbroken I never knew this place existed!

What other diners do you get eaten at? Asking for a friend.

but the real question is can they make xiao long bao?

Oh it is, foods great, great portions, bit pricy but honestly worth every penny

Me being a broke amateur watch enthusiast, that's the first thing I noticed. Good for him. Classy.

Right…whole time I’m thinking…that place brings in some revenue for sure…owner wearing a Patek and all!

was combing thru the comment section to see who else noticed this...wasn't disappointed xD

Lool first thing I noticed. I’ve been going to tops for about 20 years and trust me he deserves it.

Agreed, some of the shots of the kitchen and staff could be mistaken for a premium Vegas buffet.

Bcoz it's not busy

Unfortunately most diners at some point became garbage quality. I dont expect a diner like this to go out of business - it has quality through and through. A lot of other diners are serving canned food, premade food, etc.

Yes, he said that at the beginning of the video...

@@SuWoopSparrow Well a traditional diner is a budget set up. There was even a company that sold pre-fab diners & menu. So of course as the food industry had more processing, so did diners. Making stuff in house costs money, so they don't. Really a Waffle House is more like the original diners, with the old Big Boys being the upper end. This is really much higher end than traditional diners ever were. It's really a nicer restaurant with it's menu starting point being the standard diner menu, done better with additions.

@@recoil53 Yea, but budget doesnt have to mean processed. The spirit of what diners were is still thriving in Europe - casual, local restaurants with cheap menus, but the bulk of what matters is made in house. Yes, your chili will be better if you use ribeye and tenderloin trimmings, but your cheaper cuts will make a great chili still as long as you do it yourself. This doesnt have to jack up the price above the "budget-friendly" bracket. However, heating up a bunch of Franks Excessive Sodium Chili to serve to customers is only going to minimally reduce labor cost, while greatly reducing quality. Thats what American diners have become.

@@SuWoopSparrow It definitely takes more time to make stuff instead of cracking open a can and dumping it into a heater. And it takes less skill. Time & skill cost money. Look, that's what people pay for - somebody else to reheat their premade food. I'm not defending it.

Poutine traditionally uses cheese curds instead of shredded cheese, but other than that its the same.

2am Disco fries after a good night with friends hits so hard believe me…i love a and miss this place gotta come back to visit the new site!!

Yeah it’s just poutine lol

@@gwynne23 If you gave disco fries to a Canadian and told them it was poutine, they would disagree (politely though, very politely).

Just seeing the kitchen, it is a high end restaurant. They just happen to build around a traditional diner menu. It looks like his father built up quality over the years.

it is I go here like three times a week cuz i go to college in newark and it’s more of a high end restaurant than diner

What is big deal even on cruise ship we make brown sauce from scratch

I’m thinking about becoming a franchisee. How profitable is that business? Thanks

@@holdenbrowning7200 We have about 100 locations, a couple of different brands, in California and Texas (about 65 Cal/35 TX split) The texas locations are definitely easier to operate, cheaper, and probably more profitable from a percentage standpoint. CA has a ton of laws that makes it very difficult for employers and heavily favors workers rights. This makes it quite expensive to operate and a lot harder to find quality employees, but the stores that do profit here, can profit 30k-40k a month, whereas in TX, your big hitters will profit maybe a quarter of that. I would probably say 60% of stores are anywhere between 1-5% up, 20% lost money anywhere from 1-10% and the remaining 20% are up 10-15% a month. And those percentage are based off of expenses, lets call it an average of 100k to run a store for a month. Fast food can be hit or miss due to how a ton of variables, the most important probably being good locations and good leases (rent amounts). At the end of each period, we probably do about maybe between 5-10% up throughout the whole company (all 100 stores, and this can vary quite a bit due to different seasons or operation efficiencies) It can be a lot of work for something that may not profit off of all that much, granted we do have a lot of stores and the percentage of our stores that lose money is probably higher than other franchisees, since we do not like pulling stores out just because they lose a little money. One piece of advice tho, if you buy 10 restaurants (strong brands like Taco Bell, McDonalds, Chic-fil-a, etc.), you will probably make more money selling it in 10 years, than you would the entire time operating the stores. A lot of the value comes from how much the value of the brand goes up. I've seen some franchisees make $30 mil (sale price, not profit) off selling there 20 stores.

On camera sure

​@@itsascaryworld9788Look at how long employees have been there. Even if places are closing there's still quite huge demand for solid skilled kitchen staff. They're sticking for a reason.

@@jenelaina5665 because they need a job and are comfortable, you obviously haven’t worked at a restaurant before. Staff come and go. Pretty sure majority of those employees don’t work there anymore.

@@itsascaryworld9788 it was JUST published and multiple people have been there decade+. I *have* which is why I know it's rare. This seems to be an exception to the rule and they do exist. Christ.

​@@itsascaryworld9788Off camera, is a different story. Don't let that fool you.

That poutine is 1500 calories easy

OOOOOHHH!!!! Now I need to go. I LOVE corned beef hash! Thank you for that!

I'll come with you 🫢

Every time we went to Tops, the rotating cheesecake cabinet beckoned ... but then the meal was so giant and delicious that no one had any room. We did split a piece once and it was phenomenal!

We love that Henny Penny Fryer!

No, PLEASE don't move there! Just visit. You'll be much much safer.

They also say they use Maine lobsters for their Mac & Cheese. Any other restaurant would just buy the cheapest lobster and call it whatever people want to hear.

Two hard atheists say no. I say YES God bless them.

Bot

Respect to his employees

Do a diner road trip!

@@eater NOW THAT WOULD BE FUN !!

Poutine uses fresh cheese curds not that cheap shredded junk.

@@tycanuckTrue (2chainz voice)