i meet back up with fred and dave at liverpool house, the sister restaurant to joe beef. david: i think we always compensate a little bit with overabundance of food because of our insecurity of not being, like, good cooks. fred: no, you know what? it s a combination of low self-esteem and generosity that explains the amount of food, perhaps. david: yeah. anthony: first course. fred: jambon blanc. some salmon. gravlax of char. solomon grundy. beets and eggs. anthony: look at that. [ david speaking french ] anthony: unbelievable. look at the aspic work. fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. anthony: and wait a minute. this is super classic. david: oeuf en gelee. anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black
between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah.
go to shipstation.com/tv and get two months free. anthony: if there s one thing you always need on a cold snowy night, it s yet another hearty meal. i meet back up with fred and dave at liverpool house, the sister restaurant to joe beef. david: i think we always compensate a little bit with overabundance of food because of our insecurity of not being, like, good cooks. fred: no, you know what? it s a combination of low self-esteem and generosity that explains the amount of food, perhaps. david: yeah. anthony: first course. fred: jambon blanc. some salmon. gravlax of char. solomon grundy. beets and eggs. anthony: look at that. [ david speaking french ] anthony: unbelievable. look at the aspic work. fred: this is smoked eel and
anthony: it s 1:00 am and tonight it s a blood match between the crews of chila and its sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah.
between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are homemade. 40% pork, 40% cow, and all the cuts are dry aged. so anthony: sweet. so it s got some funk. soledad: yeah. [ cheeng ]