I love the chef calling out Nick for his dry aged fetish. Also, the prime rib looked so incredibly tender. Loved the chefs' attitude

"prime. not dry aged. I know it devastates you" this chef is a real life youtube comment.

The chef is an ace, he carries himself well in the conversation, smooth and intelligent. He's very keen on his food choices.

4:12 chef is like "shut the hell up and eat it"

That jacket /dress shirt combo is dry-aged

Someone who's just as opinionated about meat as the host....And he didn't back down. Well played, chef, Well played....

You know you have a problem when the audience is rooting for the interviewee because the host is so abrasive.

The Chef is confident and committed to his decision concerning this dish. I’d be honored to dine at his restaurant anytime!

the Chef definitely did his homework on Nick lmfao... he's really smart I can say that much. That's how you keep a conversation going, with a little spice!

Loved the Chef. Investigating Nick, calling him on his noted predispositions and challenging them. Great stuff, A+.

2:09 I love how Nick even looks away as a clear sign of someone lying.

Chef is absolutely committed and confident of his preparation. That's worth the price of admission right there.

☑ Iconic ☑ Artisanal ☑ Profound ☑ Deep notes of flavour ☑ Underlying smell or taste ☑ Resounding ☑ Modern ☑ Beefiness ☐ Mentions quintessential ☐ Umami ☐ Magnificent ☐ Maillard reaction ☐ Unctuousness ☐ Delivering ideals ☐ "mere/tiny rumours" ☐ Ethereal ☐ Describes Meat as Funky ☐ Concussive ☐ [insert city] style of beef ☑ Keeps referring to culture and history of the meat ☐ Stratosphere ☐ Fantastical ☐ Platonic ☐ Dark meat flavours ☐ Signature dish ☑ Pungent ☐ Parts of cow mentioned ☐ Primal ☑ Mention of how much he loves Meat rare. 3/10 not enough Nick-isms. Points awarded for Nick looking uncomfortable when talking.

I love that the chef won't let Nick put him in a box and is going to be heard....biggest frustration with the meat show ...nick talks too much

"Why do you prefer the Smith steak?" Answer: "Uh well my Dad uh I don't know."

"there's an underlying beefy smell" Guy must be a genius

Nick out here in his best Joker attire

The chefs comment on dry aging is so true that every time Nick tasted dry aged prime he thought it was not so good. Chef knows his stuff

"This may not be a knife and fork moment" 😂😅 I love this chef.

this is what we want, eaters! finally a chef without some wierd dry age fetish

I love how real this episode is. Both sides saying their piece and not speaking for the camera as much.

Solare's laid down his typical plan of attack: stun the chef with an impossibly hideous suit/shirt combo, try to dominate the convo with his ever-so-present and forced nu yok accent and work them with dry aged nonsense. I simply loved the chef's demeanor, display of knowledge about food and cooking and polite yet firm rebuttal of Solare's nonsensical argument. A hat tip to Mr. Carbone.

In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.

I wanna see the chef back on the show!

Nick's face turns red when chef said it devastate you for the 2nd time. Great chef

Nick can’t let go of smith & wollrnsky’s because of the nostalgia with his dad, but even he knows the superior product is right in front of him.

I just watched the Smith & Wollenksy Prime Rib video and I must say I like how The G Grill's looks better. I must say it is refreshing that a chef really shares his passion behind his cooking even in the face of potentially disagreeing with a food critic!

Good episode, I liked the dialogue between the two. This ep is distinctly different from the others. Great work!

All I have to say is this... I can appreciate all approaches to cooking beef. I think it's just beautiful. This is no less beautiful than other methods.

"And of course I'll start at the edge" Where else would you start? The center??

I'm gonna go on a limb and say that he's gonna mention the spinalis dorsi.

This chef is one confident dude that loves his food. Love it!

Have to respect the chef, this is the absolute pinnacle of prime rib, what a perfectly crafted dish.

I like this chief a lot he’s so interactive it’s a back and forth going like it.

Nick and Mario make a great team here. The conversation is natural, interesting and funny. Sometimes the chefs are awkward and just kind of sit and stare as Nick tries to converse about their dishes, but Mario is really down to earth and interested and it flows the whole time

That chef seems like a cool doode.

Omg my mouth is watering that looks great chef “well done” wish I could afford it

Single best restaurant experience of my life occurred at The Grill. Superior across the board, from the moment you walk in, til the moment they get your coat when you leave. Impeccable, and the benchmark by which I measure every high-end restaurant experience since.

Chef: "I don't want your preconcieved notions to infiltrate all situations..." "I like Smith's because I'm familiar with it..." "I like dry aged because it's seen as the Pinnacle of luxury..."

S&m is good. Nostalgia is a tough thing to overcome

Ok this is by far a STUNNING PRIME RIB!!! The chef is on par with standing up against the Dry Age

Real Chef. Perfectly prepared beef with exceptional technique.

The host's pretentiousness is exposed by the chef. xD

That chef is fantastic

I love how much they understand each other's comprehension when it comes to the bone BBQ

There was such a beautiful honesty in this video.

"It looks like barbecue." "It's 100% barbecue." 😆😆😆😆😆😆

Chef: “This may not be a knife and fork moment” Pretentious annoying food critic: *proceeds to eat barbecue rib with knife and fork*

OMG! that one amazing Steak I ever seen!!!!! love to go to new York one day and try it out! Once in my life!

When you factor in nostalgia into food, it takes out the credibility =\

The chef disappointing Nick with no dry aging

I'm over here eating cereal "THIS IS THE HEIGHT OF LUXURY"

This is the best!! I love that that dude gets in your face about dry aging. Dry aging is wonderful I just love to see a guy passionately argue a counterpoint

This show is amazing bring it back

imagine sitting there and listening to someone tell you that they'd bring a prime rib from another restaurant and eat it in your dining room.

I've come to the conclusion that there are certain things that, at some point in our lives, we set in our minds as "perfect." Once that is set, it is very hard to find a new experience (or flavor of a particular cut, doneness, or "quality" of beef, for instance) that will change our minds. "Familiarity = excellence" at some point. Nick has Smith & Wollensky's prime rib set in his mind as the beef "litmus test." It will likely never change, nor does it need to. Certainly this is so highly subjective, I don't believe that it is reasonable to argue about this. Just my 2 cents...peace and love!

Chef looks like Joey Salads

I always end up coming back to watch this video countless times

The attention to detail that restaurants like these pay is really impressive

Haha you can tell that chef is fiercely competitive

the chef is like "chill dude, it's just prime rib. Eat and enjoy it. Stop talking lol"

Bring the wagon! - I like Chef Mario's attitude. :D

“Whoever sold you that suit had a real sense of humor!”

After watching this dude in some of the videos,, the more raw the meat is, the better it is for him.

The chef clearly spit roasted the interviewer today folks... Well done for the grilling XD lol.

i give this dude props for conning everyone into giving him fancy food.

Looks incredibly good!!!!

This video got me hyped up about trying it, so I did recently. Wasn't my cup of tea, they're too heavy on the seasoning. Felt like all I could taste in the crust was heavy pepper. Creme Brulee Crueller was great though, if you're looking for fun dessert.

"It's all about me eating" hahahahahaha. Sure

This looks amazing. Everything about it is perfect. (Well, probably except the price)

This is the most beautiful piece of beef I've ever seen

I am so hungry right now lol

thats a big ass suit he's wearing

My mouth watered a cup fully while watching this!

Watch for Mario in the future. He is going places. Great episode.

You can really see the confidence the that Chef Mario has in his product here. You can tell he wants Nick to give it a seal pf approval but he doesn't really care if it happens or not. He's chillin because he knows he has something outstanding.

as a food critic, 6:55 he just admitted his personal bias for one particular restaurant due to nostalgia, which kind of throws his professionalism and credentials out the window, if he had any to begin with. Makes you wonder what other restaurants or food he did do injustice to due to his biases.

I’m close to a prime rib expert, this is the best I’ve ever seen, wow!

Every couple of months I remember this video. I love how it's just 7:39 seconds of Nick getting roasted.

I'm waiting for him to say Ethereal

what a funky video

Gotta love the chef!

The meat looks great...Good job Chef!

It's like the Ultimate prime rib cooked in 90-day aged beef fat episode, where Nick was fawning over the meat, when the chef basically said it was interesting, but not cravable. Dry age is an experience, and adds a nice level of funk, but there is a balance that has to be reached. Mario has a valid point.

I'm glad someone finally called him out on his obsession over dry aged meat.

That presentation was perfect.

I’m a Japanese born in the US and grew up in Europe and the UK. We take pride in our wagyu beef, but this tops it all. Super stuff.

I enjoy how much people have much hatred for Nick, it's just so much of it.

Great chef. Not so much for the host.

Looks fantastic !!

The chef is a legend !

[Nick] Wow, look at the bone. It looks like barbecue. It looks like a Memphis dry rub. [Mario] It is 100% barbecue. [Nick] There we go.

The Chef talks so eloquently

Looks incredible

Wow that looks amazing

Nic is waaaaay too obsessed with dry Aging :x

The chef is awesome

Amazing job chef

Nick always does a nice 👍🏻 job

arguing over prime rib, with a chief, about prim rib! I wish I was having that argument!