Please, go ahead. Hope you get inspired! :D

Exactly. One of the best bites of wagyu we've had!

It's a great one!

Thanks, happy to hear they bring joy.

Thanks so much! Not far for you guys to travel. :)

Our pleasure!

Truly!

Haha, we definitely had to leave some glasses behind. Thank you for the kind words!

Thank you for the kind words, it means a lot to us!

BREAD FACE BLOG!

That's what she does!

Thank you!

Thanks a lot. Happy New Year, haha! :)

¡Muchas gracias!

For sure!

Thank you! Cheers!

There are some similarities! But Chef William Bradley has been cooking for years, just like Björn Frantzén. I think what they share are mainly a passion for the very finest of ingredients.

Thanks!

Haha, happy watching!

A must!

Indeed!

We might have something coming from there. ;)

Correct.

Alchemist, Noma, Kadeau, and Geranium. We have videos from all of them!

Pip pip, cheerio!

They can sort that, I am sure. ;)

Mamma mia!

@@andersandkaitlin 🤣🤣

No specific plans, but would love to go one day!

Glad you enjoyed the caramel unwrapping as much as we did! Just could not cut out a second of that scene. ;)

OVOJOE why do you think it’s so rare to find kosher fine dining? Is it low demand, not being able to open on fridays and probably saturdays, a combination of factors, something else…? I think about getting the certification sometimes, but it’s impossible to run a fine dining business and close friday at 5pm. Or start the saturday shift at 7pm. Am I answering my own question, or is it something else I’m missing? Shalom! (btw, I don’t think that’s challah, it’s probably brioche, i.e. it likely has dairy. so definitely not kosher for a shabat seder, haha)

Gabriel Martins I don’t think the timing would be a factor as there are many kosher restaurants that manage it, I think the main factors are that so many food generally associated with fine dinning like crap lobster (any sea food ) caviar , any pig , also you can’t serve any dairy if you serving meat and vice versa , so it makes it real difficult to get anywhere near a star , either way the few kosher fine dining restaurants in nyc like reserve cut do very well , another aspect is kosher food isn’t thought of as fine dining so you need to be super innovative....

OVOJOE technically, any vegetarian meal is kosher, and these days fine dining is slowly but surely going away from overly meaty and towards a prevalence of vegetables - just look at Noma’s vegetable season. If you want to serve meats, you can definitely baste steaks in beef fat instead of butter, maybe making them even better, and use rendered tallow or even schmaltz for pastries. Or you can take a few pages from the vegan techniques, with coconut oil and almond milk. As to the use of pigs and seafood, well, just don’t. There are plenty of non-disgusting animals to choose from, with a variety of textures and flavours. My diet is “kosher-flexible”, meaning I don’t cook a calf in its mother’s milk, but I have no problem with mixing lamb and cow’s milk, for example. I also ignore the slaughtering and salting at least for now because of the logistics and cost of getting kosher-slaughtered meats where I live are prohibitive. But I tend to eat vegetarian most of the time anyway. When I do open my own restaurant, I’m not gonna serve unclean animals, in fact I plan on having a sign on the kitchen door saying “no pigs past this point”, and I’ll work with whole animals so I can do a proper slaughter. But again, it’s not economically viable to close on shabat, it’s the busiest day of the week in a city of millions but with a jewish population in the lower thousands. BTW, I’m not jewish myself... yet.

Gabriel Martins you bring up a lot of Great points and ideas , super creative and innovative! I bet some of those ideas would go over great in kosher restaurants, if your not Jewish yourself I see no reason you can’t have a kosher restaurant that also open in Saturday , the only obstacle I can think off is that a kashrus certification might have concerns that they can’t monitor the establishment on Saturday , although there might solutions fir that issue too . One thing I can say is there are definitely not many kosher vegetarian restaurants around and I wish there were I would love to try some good vegetarian food , I feel like vegetarians actually are forced to be creative- that would be fun , anyhow since I’m not familiar with pig , why are pigs considered unclean , is there no way to get clean pig ?

Gabriel Martins oh yeah also kosher meat is expensive everywhere hahaha , it’s part of life for us so it’s normal , the cheapest burger in town is like 9$ , ain’t no kosher McDonald’s lol

We're sorry to hear that you had such a bad experience at Addison. It's our favorite restaurant in the U.S. and we loved both our visits here! When we list menu prices in the description, we always list the basic menu price for one person. These prices might also change over the years, so please don't rely on that information as your only source.

Sure, many restaurants did a lot of flavorless foam for a while, but what you are seeing in this video is mostly buttery, whisked, delicious sauces packed with flavor.

Always something to complain about, ain't there ;)

Anders Husa & Kaitlin Orr it's true. but in general, everything is very beautiful and impressive. 👍😎

Indeed id love to hear what she had to say after each bite but im sure she didnt have time