luxurious sleeping compartments, a bar car with liveried attendants. >> david: when you look at the menus of all -- all the -- what how people used to eat on trains, that's all inspiration of how we cook in the restaurant. you know? >> anthony: casserole with sweetbreads and fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. >> fred: very nice pictures in the book -- the dining by train book -- of a guy holding the turkey, cutting the turkey. >> anthony: right. >> fred: when you order a drink -- >> anthony: right. >> fred: -- it comes from a bottle made out of glass into a glass made out of glass. >> anthony: right. >> fred: which is kind of cool in our day and age. >> anthony: it comes back to service, doesn't it? >> fred: yeah. >> anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer. so you always travel with a truffle shaver? >> david: well, during truffle season. >> anthony: as a gentleman must. hold on. wait a minute. i've got to get a in-action photograph here. hold on. canadian rail. so all these people are going to be, like, be expecting -- "wait a minute, where's my fist-sized black truffle? could i have the truffle option, please?"