so what i ve devised as anthony: all right. sean: as a chef, is a tasting menu experience where you can sit down and really experience what this place does, and you start out first thing you have, pecan waffles. anthony: really? waitress: here, gentlemen. anthony: oh. sean: oh, the pecan waffle, you just crush it. you put every anthony: you just slather it. sean: i want it to be swimming in syrup and homogenized vegetable oil. anthony: oh, that s that s good. sean: see, you don t come here expecting the french laundry. you come here expecting something amazing. anthony: this is better than the french laundry, man. sean: and then, second course, patty melt split.
pecan waffle. so what i ve devised as anthony: all right. sean: as a chef, is a tasting menu experience where you can sit down and really experience what this place does, and you start out first thing you have, pecan waffles. anthony: really? waitress: here, gentlemen. anthony: oh. sean: oh, the pecan waffle, you just crush it. you put every anthony: you just slather it. sean: i want it to be swimming in syrup and homogenized vegetable oil. anthony: oh, that s that s good. sean: see, you don t come here expecting the french laundry. you come here expecting something amazing. anthony: this is better than the french laundry, man. sean: and then, second course, patty melt split.
control, but still providing hospitality. it was one of the things that really helped me fall in love with cooking. waffle house. yes. i can t believe i didn t know about this. i am unbelievably, in spite of my world travels, new to the wonders of the waffle house. and unfamiliar with its ways. the terminology, for instance, is new to me. now, look, i m looking at my hash brown and i am already confused and enticed. sausage gravy. you can t go all in. you want everything. i need to make a choice. there s a balance. when you find your balance, you memorize it. i go scattered covered smothered chunks. scattered on the griddle, heaped with brown onions, cheese, and hunks of hickory smoked ham. that s my style. i ve been doing that since day one. and i didn t even know what that means. you know what i know, i don t want waffles at the waffle house. you have to have pecan waffles? okay. you have to have a waffle. what i devised as a chef, a
experience what this place does, and you start out first thing you have, pecan waffles. anthony: really? waitress: here, gentlemen. anthony: oh. sean: oh, the pecan waffle, you just crush it. you put every anthony: you just slather it. sean: i want it to be swimming in syrup and homogenized vegetable oil. anthony: oh, that s that s good. sean: see, you don t come here expecting the french laundry. you come here expecting something amazing. anthony: this is better than the french laundry, man. sean: and then, second course, patty melt split. anthony: oh, patty melt.
unfamiliar with its ways. the terminology, for instance, is new to me. now look, i m looking at my hash brown and i am already confused and enticed. sean: here s the thing. you can t you can t go all in, because you want everything. anthony: i need to make a choice. sean: so there s balance, and then when you find your balance you memorize it. i go scattered, covered, smothered, chunks. anthony: which means, i gather, scattered on the griddle, heaped with brown onions, cheese and chunks of hickory-smoked ham. sean: that s my style, like i ve been doing that since day one, and i didn t even know what that means. anthony: you know what i know. i don t want waffles at the waffle house. sean: bullshit, man, you have to have anthony: waffles? sean: okay, you have to pecan waffle. so what i ve devised as anthony: all right. sean: as a chef, is a tasting menu experience where you can sit down and really experience what this place does, and you start out first th