anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef wanot there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from?
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