it was like, oh, man! oh! i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you ll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and you ve got some goose hearts perseaud for good measure. there is a goose heart, excellent. goose heart. hearts in general. ooh, also the grilled tomato bread. that s saltcod for you anglos. i m all swollen up like the michelin tire dude and ready to burst in a livery omnidirectional mist.
months. at the beginning, i was lucky that i didn t have like a lot of i was like, oh, man. i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever changing menu out of this suzi homemaker oven. tonight there s razor clams and a cream of haddock roe. very cool, thank you. i love razor clams. and cok st. jac. nobody seems to skimp on the portions. head cheese with an cassese mustard and truffled sweet breads. and you got goose hearts for good measuresh. goose heart. excellent goose heart. hearts in general. also grilled tomato bread with sald cod for you anglos.
cool in local idiom. at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters, or am i just a cranky, old [ muted ] who thinks anybody below the age of 30 is a hipster? i don t know, but i admire them. how much did it cost you when you opened? not much. look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the i would say like three months. at the beginning, i was lucky i didn t have a lot of customers. it was like, oh, man! oh! i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite
at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters, or am i just a cranky, old [ muted ] who thinks anybody below the age of 30 is a hipster? i don t know, but i admire them. how much did it cost you when you opened? not much. look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with thun of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the i would say like three months. at the beginning, i was lucky i didn t have a lot of customers. it was like, oh, man! oh! i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker
how long did it take you to adapt? i would say like three months. at the beginning, i was lucky i didn t have a lot of customers. it was like, oh, man! i was freaking out. and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you ll notice that nobody in