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anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple. all come in dish, they put them in, yeah. anthony: right. in france no more. you don t see it. mario: no more, no? anthony: no. in the michelin restaurants you don t see it. mario: nowadays the people are more ....
Expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it s perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. daniel: you think it s enough for the two of us? anthony: and then, this. waiter: monsieur, lievre a la royale. anthony: as if the chef had ....
When you first went to the u.s., how old were you? masa: 27. yaeko: 27? [ speaking japanese ] masa: yeah. yeah. anthony: did you have a job when you went? masa: no. for play golf. [ laughter ] anthony: no way. masa: yeah. the thing is, when i was a kid you know, art class? the teacher told me that american kids, they when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. anthony: that s true. masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. that s my, you know, dream, you know? anthony: grilled rockfish made houraku style, steamed in smoking wormwood. masa: good fish, right? anthony: very good. bamboo shoots and wagyu beef prepared tableside with soy sauce and mirin. masa: mmm! anthony: oh, that s ....
This is a soup that s just, like, it s kind of korean, but it s really more l.a., and so anthony: so this is not a direct transplant from korea? roy choi: it became what we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ ....
anthony: in the years before independence, in massachusetts, lobster was seen as a pest. only people who used them regularly was the prison system. the prisoners rioted because they said this is cruel and unusual punishment, how many lobster are we going to get it s monstrous. nobody knows who first salt baked a fish, maybe it was jesus. oh, wow. scale and gut your fish, in this case a sea bass, insert lemon and onion, then pack it in salt and bake. light the whole thing on fire table side and break open. the salt acts as a protective crust sealing in all the moisture and flavor. now that looks beautiful. that s just perfect, mm, clams cooked portuguese style. ricardo: yeah. anthony: so tender and sweet ....