oh, it s very comforting. there s continuity in this world. across town another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: 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 [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. at no point in my cooking career
world. across town another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: 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 [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: 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 to the
i m so happy. oh, it s very comforting. there s continuity in this world. across town the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: 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 [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? man: not much. anthony: look at this tiny electric four-burner stove. at no point in my cooking career
big fireball. fireball, good. the kind who know how to properly prepare these dishes. sweet. like a goosebump moment. yeah. for dave, another classic, filet de boeuf. a filet mignon, a sauce made of cognac, cream and glace demi. that is nice. look at that. and for fred, scampi newberg. when is the last time you saw the word newberg on a menu? awesome, absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it and properly serve it. thank you very much. a pleasure. bon apetit. merci. man, i love this place. so happy. it s very comforting. there s continuity in this world. across town another thing entirely. the younger, wilder l affaire
look at that. and for fred, scampi newberg. when is the last time you saw the word newberg on a menu? awesome, absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it and properly serve it. thank you very much. a pleasure. bon apetit. merci. man, i love this place. so happy. it s very comforting. there s continuity in this world. across town another thing entirely. the younger, wilder l affaire est ketchup, which i m reliably informed means everything is