thing. at least once a day, one of the students would set themselves or the customers on fire. the sterno would, like, spill and they d light it. and there d be this line from, like, the thing down, across the floor, up their leg. no, that shit doesn t happen here. like i said, professionals. waiter: this is going to go, uh, like a big fireball. anthony: fireball. good. the kind who know how to properly prepare these dishes. sweet. fred: i swear i had, like, a goosebump moment. anthony: yeah. for dave, another classic filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when s the last time you saw the word newburg on a menu? awesome. absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off
david: you re you re good at hockey? boy: yes. david: are you gonna be a goalie or a player? boy: player. anthony: wow. david: a player. man: oh! anthony: oh, man. wait, am i gonna get, like, a mouthful of puck, by the way? it s being catered with fred and dave s usual restraint. [ david hums fanfare ] david: come eat. anthony: hot cocoa in styrofoam cups? uh, no. try a titanic choucroute garnie a la alsacienne containing flintstone-size hunks of pork belly, poitrine, bacon, homemade boudin blanc, kielbasa, smoked chops, plus, like, veal and pork links. oh, yeah. this is a truly heroic, uh, choucroute. fred: oh, look at the beautiful work of linking these. anthony: it s awesome. this dish is the, uh, single best argument for sharing a border with germany. [ laughter ] and of course the finest wines known to humanity.
fred: we got german wine. we got silvaner in pirate bottles. anthony: sweet. what am i drinking here? david: canadian riesling. this is norman hardy riesling from prince edward county, five hours from here. amazing wine. anthony: there s an allegory here somewhere. i m reaching for it. something about fred and dave s reckless abandon, coupled with precision and technique. a hockey metaphor, perhaps? ah, the hell with it. ooh, look, sausages. if you have moderate to severe psoriasis or psoriatic arthritis, little things can be a big deal. that s why there s otezla. otezla is not an injection or a cream. it s a pill that treats differently. for psoriasis, 75% clearer skin is achievable, with reduced redness, thickness, and scaliness of plaques. for psoriatic arthritis, otezla is proven to reduce joint swelling, tenderness, and pain. and the otezla prescribing information has
anthony: unbelievable. look at the aspic work. fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. anthony: and wait a minute. this is super classic. david: oeuf en gelee. anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god. i was pretty sure that i would live the rest of my life without ever seeing this again. delicious. but tonight, after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and insanely delicious fare by their brilliant chef, omar, who is from pakistan. amazing, authentic pakistani food. so what do we have here? fred: butter chicken crab. octopus tikka. little eggplants braised with,
rufinoled by an eager producer, no doubt, it is ignored. because fred and dave do things differently. no crudely fried fish in breadcrumbs for these large-living 19th century men. oh, whoa. holy shit. look at that. instead, a hearty lunch of french classics, accompanied by many fine wines and liqueurs, as befitting gentlemen of discerning tastes who ve exhausted themselves in the wild. so this is how you live? fred: well, more often than not, yes. david: we always have to travel well and eat properly. we re drinking a natural white wine. [ speaking french ] white burgundy. these are glacier bay oysters, as well as a couple of beausoleils thrown in there. fred: they re delicious. and my prized possession, those little alsace glasses. david: fred s wonderful alsace glasses. anthony: yeah. david: but the funnest part about the restaurant business, isn t it the cutlery? just this spoon is absolutely gorgeous, you know? fred has a wonderful collection of tableware. without getti