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.
substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor clams, 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. hotel-motel time for me. for retirement.
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
they hipsters? or am i a cranky old 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 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? 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 clams and a cream of haddock roe. very cool.