you re like the worst-case scenario customer. the customer from hell. next up smoked mussels that are lightly steamed in white wine, aromatics and butter served in a lobster broth with fried onions, honey, and yuzu. quite delicious. baby greek salad with beets, tomato, and feta, all sourced locally. a tribute to the greek diners where craig grew up eating with his family. this guy could be running a 300-seat restaurant in vegas, but here he is in detroit. that s a heroic thing. charlie: guess what? the headaches are less. you re appreciated here. anthony: no, no, this would be considered a foolhardy venture in the chef world. charlie: guess what? we like good food, too. we re not space aliens. chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counter intuitive.
as a light, airy gazpacho. delicious. i won t even go that far. he sees an opportunity to make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less.
beautiful, thank you. thank you. it s good, isn t it? mm. i would describe that, may i, chef? as a light, airy gazpacho. delicious. i won t even go that far. he sees an opportunity to make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just
it s good, isn t it? mm. i would describe that, may i, chef? as a light, airy gazpacho. delicious. i won t even go that far. he sees an opportunity to make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. you could be running a 300-seat restaurant in vegas. here he is in detroit.
the blossoms we picked from a farm in detroit. beautiful, thank you. thank you. it s good, isn t it? mm. i would describe that, may i, chef? as a light, airy gazpacho. delicious. i won t even go that far. he sees an opportunity to make a melon gimlet. a little gin in it. a little gin in your soup? it s delicious, let me try it as a drink. you re on your own, dude. mmm-mmm. if i was a chef and you d poured gin in my soup i would have stabbed you in the neck with a fork. i m dying inside. you re the worst-case scenario customer. [ muted ]. next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with