i d be, i ll be right back. behind the screen, i m, like, with my teeth, stripping the 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.
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 the bone, sauce it, and properly serve it. thank you very much. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town
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
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 the bone, sauce it, and properly serve it. thank you very much. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town
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 the bone, sauce it, and properly serve it. thank you very much. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town