Good to know! :)

Thanks for the support, as always!

Tell your friends. ;)

People are more interested in common dining/street food than fine dining. That's why strictly dumplings have about 3.35M followers, and Mark Wiens have about 6.75M. Probably because it's more attainable and most people find the michelin 2-3 dining level pretty alien and out of reach. Personally I love this channel since I couldn't find anyone reviewing top level michelin restaurants but most people would gush over copious amount of meat rather than medium rare tomatoes. I also think if there was more speaking and over the top engagement with the food it'll increase the views. Food commentary from a thoughtful David Chang level probably might also help. I seen a lot of their videos and they most let the chef speak about the restaurant instead speaking about the food themselves. All successful food channels have more content from the creator instead of the chefs. "Worth it" is another example, it's 10% chef speaking and 80% them speaking about the food tasting experience and judging it. I think they need to engage more. A sample format could be: 1. Talking about the philosophy of the restaurant and why it is special. 2. Cut to chef talking for like 15 seconds 3. Them reacting to the food by speaking during the eating and tying dishes to central theme of restaurant (The excitement is not as "in the moment" if it's explained after)

@@raywang3944 Thanks for your input. :) Luckily, though, not everyone has to do the same thing, or the world would be boring. As for speaking during the meal, that is not very easy in most fine dining restaurants, unless you can book the restaurant for yourself so you don't disturb other guests. We go to these restaurants like normal paying guests during normal service, so what we are trying to capture is the dining experience from a first-person view.

@@andersandkaitlin Thank you for replying! I love your content and things are not meant to be a criticism of your channel; It's my own hypothesis in what I think works in getting views for a successful food channel. I do think all these restaurants would appreciate 100k more views on their content vs being temporarily slightly loud in their setting. Room level voices can definitely be picked up by most cameras and still be not very disruptive. This is Mark Wien's alchemist visit, and I felt that it was great in that it more conveyed the sence of wonder that restaurant would have given a visitor: kzfaq.info/get/bejne/pZ-EgppenZm3Z3U.html You guys have very strong content around the experience. I am just commenting most successful food channels are either experience+reaction (Mark Wiens, Strictly dumplings) Or experience + reaction+ rating/ranking, "Worth it", "Barstool pizza".

@@raywang3944 We are not disagreeing with your analysis, but not everyone can or want to be Mark Wiens. We could not fake that satisfied face with every bite we took even if we wanted too. Personally, we can't stand to watch that kind of food content - so how could we create it ourselves? We are not trying to do a real-time review of these restaurants while we are there, we are just showcasing the experience. In our opinion, actually reviewing a restaurant at this level is a much longer process than just the first reaction when you eat a dish. That's why we write our reviews on the blog afterward, taking the whole experience into consideration. But we'll continue to develop our videos and style of shooting. In this video, we tested a format where we shared some thoughts about the meal directly after having eaten it. We might do more of that in the future, and it could also be cross clipped with the dining experience. However, you're unlikely to see us go all vlogger style anytime soon. We also don't have a camera crew following us around like David Chang. It's just Anders behind the camera and Kaitlin in front of it (most of the time).

Good to hear, thanks! We'll do it whenever we have the setup possible. :)

That's the best feedback! Thanks.

At least we have Bæst!

Happy we could bring back memories for you!

Glad to hear that!

So sad!

Thanks, glad you like it!

Thanks! Yeah, it sucks, but hopefully it will lead to something great.

Awesome. The best table. Kitchen view. 😎

Thanks a lot!

Thanks, we're happy to hear that. Haha, not sure Kaitlin can do a video about eating etiquette at fancy restaurants - that would involve a lot of bread face blogging. ;D

Sadly this closed! But the chef just opened a new spot called Jatak.

Yes, sadly they are, but you can still go to Bæst. :) Glad to hear you liked the video.

Very sad, indeed, but the only thing we can do is to go there before they close and remember them for what they were!

Why are they closing down?

ICEDOUT BOIS Covid 19 restrictions have a choke hold on the entire business. Fine dining usually has a very slim profit margin, so they get hit the hardest. Lack of tourism also plays a big part.

Thanks for the kind words! We're not really trying to do video reviews, though. If we have opinions about a place, we write a review about it. Have you checked our website? andershusa.com

Thank you! Cheers!

Puglisi said in an interview to Berlingske, that he felt like it was too corporate, and he wanted to go more hands-on again, so he will be spending most of his time at his other restaurant Bæst. He also said it wasn't due to Corona, as their finances were fine, as it's one of the few Michelin restaurants in Copenhagen with a healthy profit margin mostly unaffected by the lack of tourists, due to their relatively low prices.

Yes, sometimes I have a cameo. ;) Normally, we don't have the setup to do both of us in front of the camera.

That is indeed what he said in media. However, I have a feeling that Covid plays its part. This meal was in an almost empty restaurant. Hopefully, it was an exception.

Thanks for watching!

Big loss, but hopefully it will be better for Puglisi to focus on stuff he is passionate about!

They called it "tomato tartare" and it's basically made from three different type of tomato (of different color).

@@andersandkaitlin ok awesome anyway you could tell me the name of the 3 sauces that's if you know I couldn't understand the accent that's if you know if not no worries thanks for the fast reply my dude!!

@@reggiecalhoun5908 it's not the name of sauces, but the name of the different tomato types.

@@andersandkaitlin ok ok gotcha thanks man!!

Soon, I'm sure. Tell your friends! ;)

Did you watch the last two minutes of the video where we talked about the meal? :) You want even more talking than that?

@@kaitlinorr3812 yes like this kzfaq.info/get/bejne/ZtifnaV42qrNqnU.html kzfaq.info/get/bejne/q6ydhNCis6fRlqM.html

@@satishreddi1745 Thanks for your input. :) As for speaking during the meal, that is not very easy in most fine dining restaurants, unless you can book the restaurant for yourself so you don't disturb other guests. We go to these restaurants like normal paying guests during normal service, so what we are trying to capture is the dining experience from a first-person view. But you can find restaurant reviews on our website: www.andershusa.com

So many other food vloggers talk a lot while they eat and I think the reason I come to this channel is because it’s more of a spiritual experience with the food because there is just music and the food.

It was!

It's been 10 amazing years! Both Relæ and Manfreds will be deeply missed.

Mexican street food for Kaitlin, and Asian street food for Anders.

Sure is!

Good combo!

Pray tell, what the "proper" way to hold a spoon is...

Didn't realize I was at manner school 😂

Which dessert?

I don't think Relæ will re-emerge, but maybe Puglisi has some exciting new projects.

there's literally a video from the best italian restaurant on this channel ?

I think they are a little bit overrated. (in trattoria mangi molto meglio, più sapore, meno spendi e prima ti sazi 😉)

Why is it that Italians either hate on Massimo or complain that it's not Italian enough on this channel? ;D

@Anders Husa & Kaitlin Orr I've read some review on TripAdvisor, about Bottura, and people is not that happy. they think there is a lot of "hidden" promotion about his restaurant. Maybe, maybe he paid to be on the top list 💰💰💰💰 it's a kind of... marketing. this gives to you high expectations about the restaurant, making you think it is "obviously" the best place while it isn't. a lot of "experienced" people think about that...

@@mibi5041 You obviously have no idea how these lists work, and obviously haven't been able to dine at Bottura's restaurant (which is amazing). You can't "pay your way to the top," it's all based on anonymous voters. They literally hire a company to handle the voting data safely and securely. You can read more here: www.theworlds50best.com/voting/the-voting-system

Yeah I was also like wtf haha random crossover (though I knew he worked in fine dining in Copenhagen)