Behind the scenes at SMASH MZL

So, Maduba Mazal, Smash Mazal. Let's have a look. >> Yoni, what's up? Welcome. Welcome to Smash Mazal. >> Welcome to Smash. We finally made it. >> I finally made it. Look what's going on. This is really What is this? Ribono shel Olam, what is going on here? >> that? You see that? >> This is wild. >> Montreal's best-kept secret. Montreal's best-kept kosher secret. >> Wow. So, let's let's go into the secrets here. >> been out of the hat now for a few months, Yoni. We've been in operation since December, and it's been baruch Hashem phenomenal. >> Wow. I never knew about it, and I was never here. It's the first time here. >> Well, welcome. I'm glad you made it. >> impression, look what's going on. Do you come every day here? This is wild. So, we're going to see some great interesting stuff that nobody I think I I don't think anyone has it here in Montreal. >> unique. We're unique. I'll show you a couple of secrets to our recipes. We'll look at the kitchen. We'll look at the menu. We'll talk about the concept of Smash Mazal, and and we'll have a good time doing it. >> have a look. >> All right, let's go in Smash Mazal. So, we have Smash Mazal. These are self-service kiosk stations, right? People come in, and they can order on their own. So, they come in, they have the whole full menu here. You know, our specialty is the smash burger. If you're not sure what a smash burger is, Yoni Yoni and I will take you to the kitchen, and we'll show you exactly how the chef does it, and you'll understand a little bit of the the whole science behind it. >> Wow. So, let's have a look. So, you have here Smash Mazal. Mazal Mazal single and a double. So, what what is this cheese? >> This is the unbelievable product that we have. We have a parve cheese. We have the cheddar, we have the Swiss, and we have a couple other cheeses also that we use in our American grilled cheese. Um it really completes the burger. It puts it together. Um it's not the stuff that we you know, we've had uh in the past few years, you know, they were always mimicking cheese parve cheese. It was all so awful, to be honest with you. This is really, really good. The texture, the the the the taste, uh and the way it puts the burger together, where it completes the burger, it's next level. >> There's no soya, nothing like that. So, you'll have uh you'll have coconut oil, you'll have a tapioca, potato starch, and things like that. So, clean, a lot cleaner. >> Wow. >> and it's really, really phenomenal. Let's look at something a little bit more elaborate, like let's say the 514, for example, right? So, every burger >> 514 smoked meat smash. >> Every burger has the recipe underneath. So, here you'll have a uh you have a beef patty, you'll have a Swiss parve cheese, lettuce, jalapenos, house pickles. So, we brine our own pickles. By the way, everything we do here is in-house. Our sauces are done in-house, our pickles are brined in-house, our chicken uh wings or KFC burger, the batter is done in-house, uh the marinade is done in-house. Everything is fresh. >> Wow. >> Are you going to show me the pickles and the all the stuff here? >> the pickles. Are you ready, Yoni? >> Yeah. So, one sec. So, I see the prices is crazy. $13, $12. This is crazy. >> We're not We're not We're not here to make money. No, I'm kidding, but we are. >> [laughter] >> Prices are really fair. >> us in. So, this one is actually the most expensive item you have on the >> That's the most expensive item, but our single smash burger is $13.95. >> Wow. Wow. >> you want to add fries, you can add fries, you can add your drinks, but your and your burger comes loaded up. It has already all the toppings. You're not paying extra for toppings. What you see is what you get, and then some. >> Wow. >> So, you have the burger. We also have uh we have a beautiful uh the KFC Kadosh fried chicken. >> Kadosh? >> Yeah. So, it's fried chicken. >> This is fried chicken. >> Fried chicken, but >> Like schnitzel, but really, really good. We do our We have our our our KFC sauce, so it's special sauce that goes in there. Uh and that's also done in-house. Really, really tasty. People go crazy for the KFC. Uh we also have snacks. When you In snacks, you'll see chicken wings, for example, the sweet and chili chicken wings. >> Double crisp chicken wings. >> Yeah, these are are really glazed in sauce. It's really, really tasty. I mean, you're eating some, you're going to want to reorder and reorder and reorder. Really good. >> sauces or >> Ab- absolutely, yeah, of course. >> Everything is your own. Wow. So, everything here is done in house. K K, American grilled cheese and fries, what is this? >> Grilled cheese is the American grilled cheese. It's a take on the classic American grilled cheese. We are offering this cheese with four cheese parve. So, they're not real cheese, but you would think you'd be eating really a an official grilled >> Wow. >> grilled cheese sandwich. So, it has four cheeses. >> It's all parve. It's We're MK, by the way. We're MK. We're This is MK. Come here, let me show you this. This is This is monstrous. >> This is really This is for the animal in you. Called the savage fries. >> Wow. >> Crinkle fries, gravy, cheddar parve coulis, caramelized onions, jalapenos, smash sauce, and Montreal smoked meat. >> Wow, that's very interesting. >> fry. You eat that you It's nice people eat it they order it they share it. So, it's fun, you know, you get a burger, you get a savage fry and a drink and you share your fries. Beautiful, beautiful, beautiful. >> amazing. So, we're going to go down to the kitchen. We're going to go into the kitchen. We're going to go into the kitchen. >> Okay, let's go to the kitchen. >> And you have also the desserts? >> Yes, the desserts. Yeah, I'll show you the desserts, absolutely. >> Amazing. >> Come on down. >> Wow, this is more than This is something unique in Montreal. >> Give me 1 sec. Let me put on my We're go We're entering We're entering uncharted waters right now. So, let me get into the restaurant gear. >> That is cool. >> Okay, yeah, ladies and gentlemen, let's go. >> Ladies and gentlemen, we got to go down. >> Come here, Yoni, let me show you. Right now they're it's in progress. Right now our our our pickles are loading. They're They're sleeping and they're being brined. They're being brined naturally. So, >> this is our our in-house recipe. Uh we take >> Right. >> English cucumbers. >> Pickles. >> Uh and then we pickle them. So, that means we'll we'll chop them up and then we'll put them in our in our special uh blend and we'll let it there rest for a couple days until we get that perfect uh that perfect uh crunch. >> Smash pickles. Smash pickles. Caramel smash pickles. Wow, this is unique. >> Come here, Yoni, you're going to taste one, okay? >> Sure. >> You going to do Baruch right? >> Sure. >> I'm going to buy the other one. >> Amen. >> I don't think I never had this flavor. What is this flavor? What What is this brine? >> Brine I mean it's our own it's our we make our own pickles. >> Very interesting. Very good. >> These are caramel >> to start selling it in this in the local shops. >> We are we are we are. >> Look at this. These are caramelized onions, right? >> We caramelize our onions. >> You're going to see this item in the Savage fries. >> Wow. >> This is the lettuce. They all check it here. >> All the lettuce is going to >> You got to see a burger. >> We got to see a burger. >> Okay, so we're going to get ready for a burger. >> Leroy >> We have a guy with a little burger going on. >> Uh we'll show you how to smash a burger. And then we're going to build it and you'll have an idea of how it's built and then you'll come and taste it. >> Wow. Looks good. >> me and I'll make sure I'll give you a great burger. Let's do a single burger. >> We'll do >> That's straightforward basic. >> Yeah? >> Yeah. >> All right. >> This is amazing. >> Wow. This guy the food. >> Okay. >> to be a real smash. >> Can we have a uh Let's uh you're going to smash. >> Yeah. >> You're going to smash. >> I mean we're going to see a smash. Let's have a smash. >> Okay. All right. So that's our smasher for the day. So we're going to take We have about 100 100 something 110 g of beef over here. It's a ball. So important not to squash the ball. You don't want to keep it You want to keep it airy. You want to keep it nice and plump, okay? And what we'll do is we'll put on this is a flat top. It's at 450° minimum. Okay? And this is our smash tool. Show them the smash tool. >> Wow. >> All right. >> Okay, let's have a look. >> And we'll do the buns also. I mean this is the smash the smash full smash going on here. >> So what does the smash do? >> The whole idea of the smash burger is that it takes your beef by creating pressure and condensing it to the high heat you're creating this caramelization around the bun which gives it really phenomenal flavor, gives it a nice crisp and a nice texture. But it's always flavor. It's always flavorful. Okay? And same thing with our buns. We have special smashed buns. And we butter them with margarine, of course. barb >> Oh, also this is margarine. >> Yeah. And then we'll grill we grill our buns to give it that extra flavor on the inside. >> It gives it like a crisp also, like a little >> Exactly. Exactly. Give it a nice toast, a nice crisp. This is our seasoning or our Smashburger seasoning. We made our own blend of seasoning. >> Wow. You're telling us all the secrets. This is You know, I'm going to start making it >> Behind the scenes. Behind the scenes. >> Behind the scenes of our Smashburger. >> him that. Hold on a sec. >> So this is the real Parmesan cheese, guys. >> Parmesan cheese. Look at that. Beautiful all-American Parmesan cheese. We put the cheese on top. Beautiful. And we'll put a little bit of dome. It stimulates the heat so we can get the cheese to melt. >> Why does it melt? >> It captivates It captivates the the the moisture. And it allows the cheese to melt quicker and keep the moisture in the burger so it doesn't become dry. >> Okay. >> Kevin, we've got the bun up burger. They're going to build now burger. So have a look. This is well done. Toasted from on top, soft from inside. Have a look. This is their secret sauce. >> Smash sauce. So every burger comes with the same sauce or you can choose? >> No, different burger, different sauces. >> Look at this one. It's so nice. What's so nice? >> Put some fresh onions. >> Fresh onions. You also put fried onions or this is only in the double? >> Fried pickles, the onion's favorites. Fresh lettuce. >> Have a look. You must try it, right? And that's how they serve it. Mamish is always finishing is in. Wow, I get to watch the schnitzel. >> No mustard, no nothing. The smash sauce and you get it. Get this one. Wow. >> So, Chaim, this time we're doing with the fries. >> we are Here we meet again. We're going to prepare uh savage fries, the one that I told you, the s- fries that are really loaded with a lot of yummy stuff inside. So, come, let me show you. Let's put together a an order of savage fries for our friend Yoni. You ready? Let's do it. Let's go. Savage fries. I just love the savage we're going to see in a minute. >> So, what are you doing with here? So, these are crinkle fries, yeah? Oh, wow. So, this is your special sauce? >> That's our special gravy sauce. That's our gravy sauce. Okay. All right. Good, good. Uh we're mixing so you have really complete gravy all over the uh the product. Yes. >> And then you're putting the meat on top of it, the smoked meat. >> After So, a few things we have to do. A couple of s- >> Is that all of it? >> Really? Uh of course. >> What else? Let's go. >> Wow. >> What is this? >> That's our cheese coulis, cheddar coulis. All vegetarian. >> Harden that to it or? >> Nope. Stays liquidy. Montreal smoked meat. Add some caramelized onions. >> Oh, wow. Wow. Wow. Looks so nice. >> And come over to the other section. >> Oh, wow. >> It's still not done. Haven't seen enough of this guy in these still not done. Fresh jalapenos. And now to to finish it all off, smash sauce. >> Something like this you never saw before. This is amazing. Chaim, this is so interesting. >> Yoni, and everything took so fast. This speed is crazy. >> We're built for speed. >> So, how long does If someone comes in and he orders a he orders a sandwich, a burger, how long does it take from to start to begin to the end? >> About 8 minutes or so. >> Wow. >> To be reasonable. Depends how busy we are. We get really busy, but uh we try to move things as quick as possible. So, I mean the best way to describe Smash Mazal is I would say a fast-food theme with restaurant quality. That's really what it is. Best way to sum it up. >> Okay. Chaim, what's the address here? >> It's The address is 5000 Jean-Talon West. You need 145. It's in the lot. Uh close to the carrier. >> There's unlimited parking. >> Wow. >> So, that's good. >> Chaim, thank you very much. Have a wonderful Shabbos. Smash doubles and regulars and kadosh and the smoke meat smash and all this stuff. Look at the dessert, okay? Dessert mato- matoke. Matoke churros. Have a look what's going on here. 6.95. Everything is done in-house plus a pot of ice cream. This is crazy good price. 6.95. The pras and the schnitzel chips in. Crinkle fries, savage smash fries. This is nish normal nish normal. 13.95 with the flash with the gansa mase. You have drinks, snacks. You have kids meals, nuggets and fries, smash burger for kids and fries, American grilled cheese fries. This is next level. This is next level. And all of this is part of Chaim, do you make it in-house the the cheese stuff, the cheese or this is >> The cheese is not bought in in-house. It's a product that we found in Europe. >> Europe? >> In Europe, yeah. European cheese. It's a European cheese that we got uh we just made sure we we uh we did a lot of research here at the restaurant. Before we opened, we spent more time than anything on the menu. >> Really? >> Sourcing the products, tasting, testing, make sure we pair everything, sauces with meat, the right type of blend because a smash burger has a certain type of meat blend. It's not just You don't just take ground beef and make a smash. There's a certain level of fat and and and and lean that you have to mix in order to get that caramelization. Cuz what's the smash burger, what is it? You're smashing the meat to create a little bit of a caramelized crown around the beef to give it more flavor and more taste. And that's why that's why it took us a lot of time to get all these things together. And the cheese was something we found. We got it approved by MK. It was super kosher. We said, "Okay, perfect. Let's run with it." >> Wow. I was sure that you can have like all the other stuff. You have the the the sauces and everything else. You have your own recipe. I was sure that the cheese is like you have a cow in the back. >> Yeah, the cow with the good Yeah, the cow There's there's a part of a cow. A part of a cow. You know, they're working on it. I'm by the way. >> That's cool. I Mishigana, am I allowed to eat this cheese? 100%. As a good >> [laughter] >> That's so interesting. I never had part of a cheese in my life.