# Burger Expert George Motz's Favorite NYC Meals (That Aren't Burgers) — Chef's Day Off Source: https://www.youtube.com/watch?v=f6LQGEm04Q0 Recap page: https://rapidrecap.app/video/f6LQGEm04Q0 Generated: 2026-01-16T15:34:20.393+00:00 --- ## Quick Overview George Motz declares the Roast Pork sandwich from Defonte's Sandwich Shop in Red Hook, Brooklyn, as literally the best sandwich in the world, highlighting its perfect balance of ingredients, while later, during his day off, he praises the Goulash and Schnitzel at Werkstatt in Ditmas Park, Brooklyn, calling the latter completely delicious and comforting. **Key Points:** - George Motz identifies the Roast Pork sandwich from Defonte's Sandwich Shop (Red Hook, Brooklyn) as the best sandwich globally, emphasizing its perfect balance of ingredients (00:03, 03:04, 06:54). - Defonte's has a long history, being established in 1922, and the owners treat their long-time employees well, which contributes to the quality (01:33, 04:30, 04:20). - Motz later visits Werkstatt in Ditmas Park, Brooklyn, where co-owner Thomas Ferlesch serves him Goulash with Spätzle and Schnitzel, noting the Goulash is intensely flavored and the Schnitzel is perfectly delicious (08:09, 11:21, 12:22). - Werkstatt serves Austrian beer, specifically Stiegl from Salzburg, which Ferlesch has served since he took over the business (08:39, 09:01). - Motz praises the balance in the Schnitzel dish, noting the broccoli rabe is not bitter and the bread is perfect (06:56, 07:14). - Motz expresses frustration over finding discarded coffee cups from Werkstatt on the street, calling it the bane of his existence (00:53, 02:25). - The video concludes with Motz and his partner Deirdre Wells enjoying the food at Werkstatt, emphasizing the comforting, home-like atmosphere of the restaurant (11:25, 11:37). ![Screenshot at 00:03: George Motz holds up a massive, fully assembled Roast Pork sandwich from Defonte's, claiming it is literally the best sandwich in the world \(00:03\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-00-03.jpg) **Context:** Food writer and documentarian George Motz explores some of his favorite non-burger meals in New York City for his 'Chef's Day Off' series. The video features two stops: Defonte's Sandwich Shop in Red Hook, Brooklyn, famous for its Italian-American deli sandwiches, and Werkstatt in Ditmas Park, Brooklyn, a German restaurant run by Austrian natives. Motz shares high praise for the signature sandwich at Defonte's and enjoys classic Austrian dishes at Werkstatt. ## Detailed Analysis The video follows George Motz on his day off, first visiting Defonte's Sandwich Shop in Red Hook, Brooklyn, where he passionately declares their Roast Pork sandwich the best sandwich in the world (00:03, 03:04). He highlights the sandwich's perfect balance of the five ingredients: bread, roast pork, broccoli rabe cooked with garlic and oil, and provolone cheese (05:22, 07:23). Larry DeMonte, co-owner of Defonte's (which started in 1922), explains their long history and loyalty to staff (04:30). Motz later expresses annoyance at seeing discarded coffee cups from Werkstatt littering the street (00:53). Motz then travels to Werkstatt in Ditmas Park, Brooklyn, run by co-owners Thomas Ferlesch (from Vienna) and Robin Wertheimer. Ferlesch serves Motz and his partner, Deirdre Wells, Goulash with Spätzle and Schnitzel. Motz praises the Goulash as perfectly braised beef stew and the Schnitzel as completely delicious and comforting, noting the green broccoli rabe is perfectly balanced and not bitter (11:21, 12:22). Ferlesch mentions they serve Stiegl beer from Salzburg, Austria (08:40). The segment ends with Motz and Wells enjoying the meal, emphasizing the warm, home-like atmosphere of Werkstatt (11:25). ### Defonte's Sandwich Shop Visit - Motz calls the Roast Pork sandwich 'literally the best sandwich in the world' (00:03, 03:04) - Co-owner Larry DeMonte states the shop has been operating since 1922 and they treat employees well (04:30) - The sandwich components include roast pork, provolone, broccoli rabe with garlic and oil, and fried egg plant (05:17, 05:21). ### Litter Complaint - Motz points out a discarded coffee cup, calling the litter the 'bane of my existence' (00:53, 02:25). ### Werkstatt Visit - Motz visits co-owners Thomas Ferlesch (from Vienna) and Robin Wertheimer in Ditmas Park (08:06) - Ferlesch serves Goulash with Spätzle and Schnitzel (11:16) - Motz praises the Goulash sauce as deep and the Schnitzel as perfectly cooked (12:22, 12:27). ### Werkstatt Atmosphere and Drinks - The restaurant serves Austrian beer, specifically Stiegl (08:39) - Ferlesch notes the restaurant is his 'workshop' (09:29) - The atmosphere feels warm, like home (11:25). ![Screenshot at 00:03: A close-up shot shows the assembly of the Defonte's Roast Pork sandwich, featuring fried cutlets, cheese, and bright green broccoli rabe layered on a long roll \(00:00\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-00-03.jpg) ![Screenshot at 00:13: George Motz is shown inside Defonte's, where a worker, wearing blue gloves, is ladling sauce onto a piece of meat destined for a submarine sandwich \(00:01\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-00-13.jpg) ![Screenshot at 00:32: A four-panel graphic shows various food items being prepared, including the assembly of the Defonte's sandwich and the frying of breaded cutlets \(00:45\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-00-32.jpg) ![Screenshot at 01:15: A split screen shows a close-up of espresso pouring from a machine \(top right\) and coffee beans in a burlap sack \(bottom right\) at Porto Rico Coffee Co. \(01:13\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-01-15.jpg) ![Screenshot at 08:10: George Motz stands outside Werkstatt at night, gesturing toward the inviting red doorway and warm exterior lighting \(08:09\).](https://ss.rapidrecap.app/screens/f6LQGEm04Q0/00-08-10.jpg)