At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors' warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more.

This is a fantastic little apartment, even if its not perfect. NYC definitely isnt perfect and thats why you should take this place - its as close as it gets.

Today Michael Wyetzner of Michielli + Wyetzner Architects joins AD for an in-depth look at how bridges transformed New York City into the thriving metropolis we know today. Once upon a time, ferries were the only way to travel between New York’s five boroughs but thanks to the construction of major bridges, like The Brooklyn Bridge and The George Washington Bridge, the city became connected. Join Michael for a closer look at how five bridges helped shape NYC into the bustling city we know today.