luxurious sleeping compartments, a bar car with liveried attendants. david: when you look at the menus of all all the what how people used to eat on trains, that s all inspiration of how we cook in the restaurant. you know? anthony: casserole with sweetbreads and fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train book of a guy holding the turkey, cutting the turkey. anthony: right. fred: when you order a drink anthony: right. fred: it comes from a bottle made out of glass into a glass made out of glass. anthony: right. fred: which is kind of cool in our day and age. anthony: it comes back to service, doesn t it? fred: yeah. anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer. so you always travel with a truffle shaver? david: well, during tru
know? a meat pie. anthony: tourtiere du shack, a whole cheese, foie gras, calf brain, sweetbreads, bacon, and arugula. but with martin, that s not sufficient. martin: usually there is no truffle, but i just anthony: yes, black truffles. david: more truffle. martin: maybe it s gonna be too much truffle. david: my blood s getting thicker as i look at that. thicker as i look at that. anthony: and now the main course a homegrown, smoked right out front, local ham, with pineapple and green beans almondine. and chicken. but with martin, the chicken is never just chicken. martin: that s stuffed with cotechino, foie gras, and lobster. we pump lobster bisque in the chicken. anthony: into the chicken. martin: yeah. anthony: good god. there is a light at the end of the tunnel. man: ah. anthony: someone should be
there s always a secret. there s always a secret, when it comes to food, romans know what they like and like what they know. beyond his masterful take on the classics noda s menu is full of incredible innovations - from sweetbreads with heart to purple potato cream with plum gelato. i was curious how the city had taken to his creations . the downside of rome being so steeped in history is that sometimes great things are resisted because they re new and not what people are used to. missing food this good is a real shame.
brain. sweetbreads intestines. snout. things on the face. the whole head, really, if you think about it. yeah. if pasta is the first pillar of roman food, the astonishing use of offal is definitely the second. somehow, poor romans turned these unpromising cuts into sheer culinary poetry. oh, yeah. all right. i love oxtail. i m so into it. so tasty. that s really good. and this is definitely a more carnivorous city than a fish city, even though we re 15 miles from the sea. i know. that was really, really far in pre-1970s standards before
overloaded with flavor. yeah. the perfect amount of pepper. yeah. it really respects, you know, how it would be cooked in a family. there s always a secret. there s always a secret, when it comes to food, romans know what they like and like what they know. beyond his masterful take on the classics, noda s menu is full of incredible innovations - from sweetbreads with heart to purple potato cream with plum gelato. i was curious how the city had taken to his creations.