Keith Eats Everything At 3-Star Michelin Restaurant Quince

Keith eats at 3-Michelin Star San Francisco Restaurant, Quince in the Finale of ETM Michelin Season!
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APPEARANCES:
Jared Popkin @jaredpopkin
Mark Rober @markrober
Chef Michael Tusk @michaeltusk
Neev Behal @neev.behal
Caitlin Scott Salum
C.K. Flannigan @c.k._flannigan

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– In 2003 in San Francisco, California,
Chef Michael Tusk and his wife Lindsay
set out to make a restaurant
with a menu comprised of local ingredients
that would best highlight the season
and Northern California.
They would even name the restaurant
after a little known pear-like fruit
grown in California, the Quince.
Quince was awarded its
first Michelin Star in 2007,
a second in 2014, and a
third Michelin Star in 2017.
Chef Tusk has also been awarded
the James Beard Foundation
Award for Best Chef Pacific
for his cuisine at Quince.
And today I will eat everything
that makes up the California
contemporary cuisine at Quince.
Today’s gonna be really incredible.
We’re gonna be eating here,
we’re gonna be eating at the bar,
we’re gonna be in the kitchen.
We’re gonna volley back and
forth through all those spaces.
And it’s been such a fun journey
on this Michelin ride, hasn’t it?
It’s been so delicious, so beautiful.
We got some really special guests today,
but let’s waste no time.
Let’s get into it and learn
a little bit about the chef.
(boisterous orchestral music)
We’re taking Eat the Menu on the road!
I am going to eat
all the most delicious
things in your city.
See it live!
(dramatic music)
We’re going on the road.
We’re gonna do an Eat the Menu
live show in six different cities.
We’re gonna be eating lots of local chains
and mom and pop shops
comparing some of your
favorites to each other.
We’ll have special guests,
some songs, some games.
Zach’s gonna do some stuff.
We’re also gonna bring some of you
up on stage to eat with me.
If we’re coming to your city,
let us know in the comments
what we should be eating there.
And if you’d like us
to come to your city, where do you live?
Let us know.
– I can’t wait.
– Yeah.
– We’ll see you there.
– Bring your appetites.
I’m gonna throw food at you.
(dramatic music)
– My name is Michael Tusk.
(jazzy music)
I’m the chef owner of Quince restaurant
in Jackson Square in San Francisco.
We renovated the restaurant
and reopened after being closed
for nine and a half months.
So it looks dramatically kind of different
and that was a pretty big change
and definitely a reaction to COVID.
I would describe the
dining experience at Quince
as just an expression of California,
particularly West Marin,
with influences from usually
wherever I’ve been last.
It’s really about California, our farm,
fresh run farm in Bolinas,
which basically supplies us
with the majority of our produce.
It was really about what the
guest is eating and drinking
and how they’re taking care of,
has always been what we’ve been
trying to accomplish, I’d say.
– Let’s "Wat the Menu," Quince.
– Every evening should ideally
start with some Champagne.
– [Keith] Ideally, every single evening-
– Okay.
– of your life
would start with Champagne, but budgets.
– This one right here is
Ulysse Collin Les Pierrieres.
Such a sought after Champagne.
It’s one of the sort of cult wine makers
of the current decade for sure.
– Let’s have it, the Champagne.
(gentle music)
Wow.
There is a little bit of a nutty,
like, toasty quality to it.
– Speaking of which, we
have a little panna cotta
of almond milk done with
Sasanian Osetra caviar,
and a little side dish of an almond waffle
to go along with that.
– Wow, there’s so much caviar here.
Almond panna cotta.
(sweeping orchestral music)
Mm, creamy.
Very, like, smooth, sort of dull.
I don’t know, it’s nice.
It’s a little bit nutty.
– [Neev] Those are also
pieces of some toasted almond.
– Ah, there’s the nuttiness.
I knew I tasted the nuts.
Mm.
(food crunches)
Wow.
(rock music)
The crunch on that is so nice.
It’s got such a good bite.
With caviar, you expect
everything to be delicate.
But this is like strong,
hardy, big crunch.
It has a really good crunch.
Mm, it’s good.
He’s right to, like, bounce
back and forth, yeah.
This sort of, the texture
of this is so funny.
(gentle orchestral music)
Smooth yet bouncy.
Can I describe the food as bouncy?
Does that make sense, bouncy?
It’s bouncy?
And this, mm.
This is the best little
waffle I’ve ever had.
Not that I’ve had a lot of
little waffles, to be honest.
Little, little tiny fireworks.
Like fireworks in a jar.
That’s kind of the vibe.
Also, this is the biggest
mother of pearl spoon
I’ve ever seen.
It’s the mother of all mother of pearls.
And it came with its
own little glass thing.
Unlike me who’s a cretin
who always just puts their fork
on the edge of their plate.
Apparently that’s really bad.
We’re gonna prepare a little
asparagus dish right now.
(jazzy music)
We’re gonna head back to the
kitchen now for the asparagus.
– We’re gonna make one
of our spring dishes.
I love green asparagus.
I love white asparagus.
So I figured we’ll do
one course with the green
and that would still allow
me to do the white asparagus
later on in the menu
since they have different flavor profiles.
For the egg, blanched.
Then we peeled the egg,
took the shell off,
a little bit of flour,
egg and some breadcrumb.
– [Keith] So it’s an egg,
and then it also has egg wash on it.
And over there you got some-
– Yeah.
– [Keith] egg.
– We will let this sit for a second
and then we’ll test our asparagus,
see if it’s cooked enough for you.
– Oh yeah, that’s great.
Great texture.
(gentle orchestral music)
– Tender, but still
has some texture to it.
We’re going to serve the
asparagus at the table
in this broth with all these
spring floral elements.
– [Keith] They’re just
going straight into that.
– [Chef Michael] Yep, you’ll see why.
– [Keith] Really was not what
I was expecting to happen.
– We’re going to keep it warm
by putting this broth into it.
Just covering ’em.
This is all ready to go.
And then got my fried egg.
Gonna cut it in half and
gonna hollow out the yolk.
We’ll use this for a different purpose.
And I’m gonna fill it with some
of the Tsar Nicoulai caviar
from the Sacramento area.
– [Keith] You do a great
job of really incorporating
so many California things
into kind of everything here.
– [Chef Michael] That’s
what we’re trying to do.
We have that, you have the egg yolk.
Some little mustard flowers.
– [Keith] Are those actual little mustard?
– Yep.
– Oh.
– There’s a little bit of
mustard in the hollandaise
so that’s why you put that on there.
Basically, we’re emulating the egg yolk
by putting the hollandaise in.
– [Keith] Ooh, nice.
– Never have too much.
– Yeah.
– So this would arrive at
the table just like that.
And then we would come by with
the asparagus in the tank.
You can see it also has mustard in there.
– Oh yeah.
And this gets done by the server.
So this sort of whole thing
comes out and plated in.
– [Chef Michael] Sometimes
Chef Caitlin will go into the-
– Oh nice.
– dining room too.
– [Chef Michael] We try to get
the chefs from the kitchen.
– [Keith] Yeah.
– [Chef Michael] Especially when we have
the peninsula there ready to go.
– [Keith] Now normally, I don’t assume
people just pick it up and
sort of eat the whole egg.
– [Chef Michael] Everybody
does it that way.
– Absolutely gonna do it.
The egg.
(jazzy music)
– Also, you get some more hollandaise?
– That’s like the best sort of
deviled egg experience ever.
The crunch on the outside
is so nice from the fry,
the salt from the
hollandaise and the caviar.
So good.
The asparagus.
Mm, so flavorful, so good.
(upbeat music)
Also, the fact that it comes
in a big ol’ sort of terrarium,
it’s like a little ecosystem in there.
I think when you order asparagus,
you don’t expect this much presentation.
Asparagus, any kind of vegetable,
you wouldn’t think that’s
gonna have a fanfare
of an entire garden that’s been simmered.
It’s just a really indulgent, comforting,
but still, like, kind
of bright little dish.
– [Chef Michael] Oh, I like it.
Never get tired of seeing that.
– It’s good.
It’s really good.
– Awesome.
– And honestly, like, I joked about it,
but the different egg experiences
all have a different egg quality.
Like, just the jammy egg by itself,
the hollandaise by itself,
the big bite, the caviar.
It’s really good.
– Excellent.
– Really good.
Well, let’s have a drink at the bar.
(jazzy music)
It’s time for a little cocktail break.
Now unfortunately, the
audio for the bar section
of this video got corrupted somehow.
So I’m going to be
narrating this experience
for the bartender and myself.
So that’s what’s going on.
The bartender here, he’s actually
making the Quince Martini,
which is an infused cocktail
with chamomile infused
gin and dry vermouth.
So it gives a bit of
richness, a bit of sweetness.
The glass they’re serving
this in is paper thin.
The drink is actually heavier
than the glass itself,
which is really a unique
experience as you can see.
I say, "Oh wow, that’s really good."
(Keith chuckles)
I almost exclusively actually
drink dirty gin martinis,
so I’m not used to this.
But this has a great sweetness
and in my own words is, "Really wow."
Has no edge at all, a dangerous martini.
Next up is something not so classic.
It’s served over crushed ice,
so almost drinks like a snow cone.
The cocktail starts out strong,
but as the ice melts, it
transforms to be a bit smoother,
a bit more approachable.
The taste is incredible.
It feels like a drink for the spring.
I mentioned that it’s "Something you drink
while you look out at the farm."
There’s a little note
of thyme in the drink,
which is a nice little herbal moment.
It’s a little fruity, a little tart,
like a tequila drink should be.
And I didn’t think it was
actually too strong at all,
but maybe that’s something
I need to look inward on.
But hey, maybe you don’t want alcohol.
A mocktail is more your speed.
They got you covered.
Today we’re gonna be having
a citrus forward herbal,
almost aperitif cocktail.
It smells super herbaceous and fragrant,
which I expertly explain,
"It smells like plants.
The good plants that you wanna smell."
(Keith chuckles)
It’s a little tart, limey,
very pleasant mouthfeel.
Almost a savory drink.
And it is like an aperitif.
It makes me want to eat,
which works out great
’cause now we have some snacks
that can be ordered a la carte at the bar.
First up, the celeriac crisp
with Asian pear and black truffle.
I don’t know why I thought this dish
was going to be sweet.
Maybe ’cause of the Asian pear.
I mentioned it’s actually
much more savory.
Almost reminds me of the
Chicken in a Biskit cracker.
So much flavor in that crisp, little bite.
Next up is the onion cracklette,
which I assume means tiny cracker
with Tsar Nikolai caviar and Meyer lemon.
The flavor here, it’s like a dream.
Like a dream that you’re still dreaming.
It’s confusingly good.
In fact, both of these snacks so far,
they’re such a good way to start the meal.
There’s so much flavor with a
great little crispy texture.
Reminds me of having, like,
nuts or snacks at a bar.
The way, you know, they’re salty.
They encourage me to take a
refreshing swig of my drink.
And lastly, a little chip of nettle
with pistachio and ricotta.
I can’t stop talking
about how it looks like
"A little sandwich made of leaves" here,
but I love it.
(upbeat music)
Wow, it is great and unique.
The fact that you can make
little leaves crispy like that.
Crazy.
These are just elevated bar snacks.
They have great textures, great flavors.
They’re crispy, creamy, and unique.
Let’s have the next set of courses.
– How about this for a bottle?
– That’s a big bottle, it’s big.
– Right?
– So big.
Almost the size of a
small wiffle ball bat.
Have you ever used an empty bottle
for a game of wiffle ball?
(playful music)
– That would be great.
But I might not have my
job after, I don’t know.
– Ah, I wouldn’t do it here.
– Oh.
– Another part of San Fran.
– Well, this is quite a special wine.
This is Clos Saron coming in
from the Sierra Foothills.
Very small production
coming in from a vineyard
called Renaissance Vineyard.
All the sort of benchmarks
of a great German Riesling.
It’s gonna have that sort
of almost petroleum nose,
high acidity.
(orchestral music)
But at the same time, since
it’s sat in the bottle
for about 20 years now,
it’s developed these nutty almost.
– I see this is number 13 of 18.
– Yes.
18 bottles of this format.
– That’s not a lot.
That’s very few.
This is so amber, the color of this.
Whoa!
Wow, that smells…
like liquor.
Like strong, intense smell.
Wow.
That is really good.
(playful music)
It has a little bit of a
funkiness, the nuttiness.
But really the smell is,
like, so overwhelming.
And then you get it and
it’s actually kind of tart,
a little bit sweet.
Has that nuttiness.
Mm.
That’s complex.
That’s like a relationship
where you don’t know where you stand.
It’s complicated.
What are these?
– Our non-alcoholic pairing,
which we pour with the
white asparagus dish.
– Nice.
– This is gonna be a little tea
made with dehydrated
white asparagus peels.
So zero waste done with
a little kombu stock
passion fruit oil and a
little Meyer lemon zest.
– Wow, this smells like soup.
It’s hot.
Somehow, I didn’t think it was hot.
I’m not sure why I didn’t
think it was hot, but it’s tea,
so it makes sense to be hot.
White asparagus tea.
(upbeat music)
(liquid slurping)
You sure that’s not soup?
– [Neev] It can be if you want it to.
– Almost, yeah, I love it ’cause
it almost tastes like food.
I love it.
And I get it, because
it’s from the asparagus.
It has these oils in it.
Wow, that’s so good.
You could serve this to me as soup
and I’d be tricked.
That’s delicious.
Wow, that’s really good.
It has, like, that stock, so it really,
it tastes like soup (whispering).
Like really good soup
and tea at the same time.
Wow, beautiful.
– [Caitlin] So this is the
white asparagus tortelloni
with a fermented white asparagus sauce,
radish blossoms, and tarragon.
– Beautiful, thank you.
– Thank you.
– I feel like I should whisper
around the food (whispering).
You know?
(orchestral music)
I don’t wanna be too loud to upset it.
So many different, like,
off whites and whites
playing against each other.
The white asparagus tortelloni.
(orchestral music continues)
That’s really good.
Wow.
Is that what happens every
time somebody eats this?
(Neev and Caitlin laughing)
Do you just slowly have guests
sort of collapse in their tables?
That was so overwhelmingly delicious.
Rich and velvety and creamy.
Wow.
Really remarkably good.
I don’t really think I
understood the difference
between the asparaguses, asparagi?
There are many foods that are creamy
that aren’t worth the complications
that come from eating dairy.
This is worth it.
This is a thousand times worth it.
This is like, if we were at
home and no one was watching me,
I would lick this plate clean.
I would stand in the kitchen
and turn it on its side and lick it.
I won’t do that here.
You guys remember Falkor
from "Neverending Story?"
You know the majesty of that dog dragon?
That is the effect this dish is having.
Does everybody compare it
to "The Neverending Story?"
Have you seen that movie?
(Caitlin chuckles)
It’s a good one, huh?
Except for when the horse dies.
That’s sad.
What?
It’s part of the story.
Well, okay, it’s about a
almost a 40-year-old film at this point.
Let’s find out what’s next.
Now we’re actually going to
join Chef Tusk in the kitchen
to make and try the risotto.
Cool, so we’re gonna start
with the risotto.
(upbeat music)
– I’m gonna make a risotto
with sea urchin, passion fruit,
it’s got a tiny bit of
Espelette and sea beans.
We use the fresh passion fruit.
– Passion fruit is funny
’cause it, you know,
it looks like fish eggs.
You know?
– To each his own.
– Yeah (chuckles).
– So then the toasting of the rice.
This is a very important stage.
You’re basically covering
the rice with the fat,
which was, in this case, the butter
and a little bit of
that passion fruit oil.
And I’m just gonna toast
and you’ll start to smell it
get a little bit nutty.
So you get that beautiful
creamy, you know,
texture of the rice.
– I feel like I’m learning
more than I’ve ever learned
on this show.
– Well…
– I feel like I could make risotto.
– Would you like to stir a little bit?
– I would love to.
– Here.
– This whole thing is so much hotter
than I think anyone at
home could ever know.
We’ve turned the hood off
and I didn’t really realize
there was that much
heat coming off of this-
– Yeah.
– whole wall.
– You can even see if you move it over,
you’ll start to see how the –
– I saw right here.
– It radiates outward.
– There’s so much more heat right there.
– I’m gonna taste it one more time.
(lively music)
So it’s tender, but it still has
a nice kind of bite into it.
– Mm-hmm.
– [Chef Michael] If you were in Italy,
they’d probably even cook
it a little bit less.
I’ve got my sea beans.
– What are sea beans?
– Taste one.
– Beans of the sea?
– Yeah.
You’ll find ’em, like, growing
in Northern California.
Little sea vegetable.
– Mm.
They’re so, like, salty.
– [Chef Michael] You know,
right when the rice is ready,
you just have to have
all your other components
’cause you don’t really
want it to sit much.
One of the biggest problems in restaurants
is you spend 20 minutes making something
and then occasionally the guests
will get up from the table.
You either have to start over again,
or there’s a minute or two of time
where you have to sell the rice.
– [Keith] So all the patrons just sort of
ask their servers like, "Is
it okay for me to get up now?"
And they’ll be like, "No."
– I’m working on that.
– Yeah.
– It’s a delicate balance.
– [Keith] And you just
call it the risotto.
You give it that simple of a name.
– Yep.
– The risotto.
(jazzy music)
– Yeah.
– So that tongue kind of melts into it.
– Yeah, it really is nice.
– Just needed a tiny bit of flashing.
– And uni can be, like,
you know, overwhelming.
But with all the other little elements,
it’s very balanced while still being
a very like strong flavor obviously
if you’re taking a whole bite of it.
– [Chef Michael] It’s creamy,
you’ve got some salinity.
– Mm.
– You’ve got some acid,
a little bit of heat, so it’s, you know,
everything kind of coming together.
But the urchins definitely
the star at the end of the day
along with the rice.
– The passion fruit is kind
of like, the best part of it
’cause everything is so rich
and then you get these
little tart, crunchy moments
that break up all that richness.
It’s really good.
I feel bad for besmirching
the passion fruit
at the top of this saying
it wasn’t beautiful
because I just, I think
I didn’t see the beauty.
You know?
– Well, now you do.
– Now I do.
– It’s my job-
– Yeah, you did it.
– to show you that.
– You really did.
Having a little Cinderella moment.
She was always beautiful.
(orchestral music)
She just didn’t have a dress.
All right, well let’s
hop into what’s next.
– Share the rest of it with your team.
– Yeah, get in there.
– Yeah, you guys should try some.
– Continuing on, we’re
gonna have a few more things
and joining me for the first time
on the "Eat the Menu" table stage,
none other than YouTube
engineer and scientist,
Mark Rober.
(Keith clapping)
– Hey!
– [Keith] One are the biggest guests
we’ve ever had on this show.
– You’ve tried quite a few times,
but it’s gotta be three
Star or higher for me.
– Yeah, you say you literally did say,
"Call me back when you’re
doing a nice place."
– Yeah.
I don’t normally have
this good of posture,
but I feel like-
– You look nice.
– I need to have posture here.
– Yeah.
– Three Stars, okay.
– Thank you.
What have we here?
– First of the season spring peas.
This is gonna be done in a little jelly
with clam and guanciale.
– I knew they were peas.
(gentle orchestral music)
(Mark chuckles)
– Does that impress you?
– That does.
This looks like art.
Do they get to see this?
They already saw it.
– Oh, I see.
– The spring peas.
– Yeah.
(orchestral music continues)
– You’re gonna go start with the flower.
– Mm.
– What do you think?
Oh wow.
– Mm.
I’m not registering the guanciale.
I also don’t know what that is.
– I also don’t know.
– Okay.
– There’s clams, there’s
a little bacon in there.
It’s got a really smoky texture.
It kind of is like a split pea soup,
but it’s totally texturally different.
Right, like every single
pea has its own bite.
– You’re so good at this.
– Thank you.
– Like, as you were saying
that I’m like "That’s right.
That’s exactly what it is like."
– I’m trying so hard in these episodes.
(Mark chuckles)
Because normally I eat Taco Bell.
Yeah, no, it’s really nice.
It’s a really, like, just warm.
– Mm-hmm.
– You know?
It’s not hot.
It’s very pleasantly warm.
Kind of like the end of the
bath when you’re in a bath.
The end of the bath.
– So good.
– You know?
– Mm-hmm.
– I’ve been taking baths more lately
because I’ve been exercising more lately.
– Mm.
– And my body gets tired.
It’s so sore.
I barely fit in the
bathtub, if you can imagine.
(Mark laughing)
It’s like a mountain range from the side.
– (laughing) See?
You’re so good at describing things.
– What’s great about this
is there is a really strong
smoky flavor that I think
is coming from the clams.
– [Mark] Mm-hmm.
– Could be coming with the bacon as well.
But, texturally, it’s really nice.
– [Mark] The bacon clam
combo is real strong.
– Mm-hmm.
– [Caitlin] Yeah, so the
guanciale is a Italian cured meat.
– A-ha!
– Mm.
– Guanciale we’ve been calling bacon.
– Yeah (laughing).
– Yeah.
– That’s our Taco Bell palette.
– Yeah.
– Crashing into the video.
– How embarrassing.
(both chuckling)
– I do like how everything
has looked very beautiful.
And this is their spring menu
and everything does evoke spring.
It’s very springy.
The flowers, the greenery.
Even just the simplicity of peas.
I’ve never had split peas not in a soup.
– Yeah.
– But these are split.
– Does that just happen naturally?
– I don’t know.
– Or does someone
have to split them?
– Do you crack them?
Like, twist them?
They must split easily, right?
– Yeah, they must.
– Take a little piece of, like, floss wire
right through the center.
– Some chef just cutting each pea.
– (gasps) Wow.
– Wow.
– [Keith] What are these little guys?
– I feel like here you eat with your eyes
and then you eat with your mouth.
– Especially them.
They only get to eat with their eyes.
– Ah, suckas.
– What do we got here?
– [Chef Michael] We’ve got
the wild nettle veloute.
Pine Gulch Creek, it runs along our farm.
So in the springtime we got close to
40 pounds of nettles-
– Wow.
– per week, and yeah, a little
pulp of tea of wild nettle
and some fried wild nettle chips.
And you’ve got a little ricotta whey.
It’s been reduced with some olive oil
from Northern California.
– [Keith] Wow.
– I like the two steps.
So we got to see it like this first.
‘Cause you kind of lose the nettles.
– You lose it.
Let’s get into this tea.
– Veloute.
Wow.
(playful music)
That’s good.
– Wow.
That’s good.
– You’re not getting this
on the Taco Bell menu.
– No, you’re really not.
It’s so funny, the little
bundles, they’re very soft
and kind of like a pureed green.
But they’re really nicely together.
But when I first saw them,
they looked kind of like crunch berries.
– Mm.
Like in Captain Crunch?
– Mm-hmm.
– Mm-hmm.
– Mm-hmm.
And I kind of like, I was like,
"Is this is gonna be crunchy?
What is this gonna be?"
The flavor is so good.
– [Mark] This is so smooth and creamy.
– It’s really delicious (whispering).
This is another lick the
bowl clean kind of dish.
– Mm-hmm.
– I really wish I had
a big ol’ crusty bread.
Just scrape the whole thing.
– Oh yeah.
This isn’t a lick the bowl place?
– It’s hard to lick bowls.
– Mm-hmm.
– Bowls you’d sort of tip up and drink.
– And do like the scoop thing.
Like with ice cream.
And then you scoop it down
and then you do that at the bottom.
– Yeah, you shovel it.
– Yeah.
– I love the different textures.
Knew that the little fried nettle
is like a little bit crispy.
And then you have sort
of the chewy nettle here.
Then you have the just broth.
And they really do a great
job of taking one ingredient
and giving you a few
different ways to experience
the same thing
– Again, very spring.
– Mm-hmm.
– It evokes spring.
It’s very green.
– Very green.
– Only green, in fact.
– Only green.
I mean there’s a little bit of less green.
– That’s true.
– But then there’s also some darker green.
– Just shades of green.
– Yeah.
– Wow that’s good.
– It’s Kermit’s autobiography.
– Autobiography?
He wrote it himself, huh?
– Yeah, yeah, it’s true.
– Well done, Kermit.
– Someone else might
have had a hand in it.
– It’s like a ghost writer.
Let’s be honest.
Oh, hand it.
– He’s a puppet.
– I’m sorry.
– He’s a puppet.
– I’m not fast enough.
– Yeah, he’s a puppet.
– I’m not fast enough.
– He’s a puppet.
He’s a puppet after all.
– [Mark] Wow.
– [Keith] Whoa.
– Can’t even guess what that is.
– Which one?
– This one.
– It’s gonna be black cod,
caught in West Marin just north of here.
Comes with a garlic scape vin jaune sauce.
So it’s first of season garlic scape,
and it’s all wrapped in
some Chanterelle mushroom
and Swiss chard.
– I have a rule at fancy restaurant.
This is true.
(majestic orchestral music)
If black cod is on the menu, I order it.
– Really, why?
– When done right, it’s like amazing.
– Really?
– So I’m not even kidding.
That’s like my one rule
for fancy restaurants.
So it’s like you’ve been
reading my diary, Keith.
– I didn’t.
– Okay.
– I promise.
(Mark laughing)
I would never.
– You swear?
– Would never.
– Okay.
– I can barely read it all.
(both laughing)
– I’m so excited.
– The black cod.
– I’m so sorry at home,
you can’t taste this.
– [Keith] Wow, I might have
to start abiding by your rule.
– [Mark] Mm.
– Because that is unbelievable.
– Just, like, buttery and smooth and like-
– Wow.
– Melts.
I could chew that with my tongue.
– Mm, and the sauce is so rich.
It’s like this little morsel of fish.
It’s so small, right, but
there’s so much flavor.
– I feel like I want to
take my time with this.
– I know.
– I’m going with the
accoutrements before I go back.
– Yeah, but sometimes there’s dishes where
after your first bite you just
keep taking smaller bites.
– Mm.
– ‘Cause it’s gotta last forever.
– Yeah.
The cheesy gordita crunch from Taco Bell.
That’s what you were thinking?
– (chuckling) Yeah.
– That was one of my favorite episodes
of this series, so.
– Really?
– Yeah.
– It’s a good one.
These mushrooms….
(upbeat music)
are so good.
– Wow.
– Great texture.
– Mm-hmm.
– It almost chews like a scallop.
– Mm.
Again, there he is.
You guys are lucky to
have him as your guide.
If I was hosting the
show, I’d just be like,
"Mm, so good."
– Yum.
Yum, that one’s good.
– It’s so good.
I wish you were here to taste it.
– Is this a little asparagus?
What is this?
– That’s the garlic scape.
– That’s the gar-
I’ve never seen it.
– Oh, wow!
– Like, I’ve only seen,
like, this part of it.
– You talked like such a pro-
– But I haven’t seen it!
– And you can’t even identify it.
– I haven’t seen it
because I’ve rarely had it.
– Oh, I see.
– It’s okay.
I’m still an expert.
– And so does the garlic come in this?
That’s where garlic?
– No, the garlic is like the bulb.
You know when you leave
your garlic too long
in your house, it starts shooting up?
– Oh!
– Eventually,
if it were cared for,
(Mark laughing)
it’ll become a plant
and not just something
you have to throw in the garbage.
– Yeah.
I’m always so ashamed when
it gets to that point.
– I know.
– Because I’m like, "I’m
such a terrible human being."
– I know.
There are so many times
where the life finds a
way motto is relevant.
Like, like there’s food in your house
that’s just desperately trying to grow.
Potatoes.
– Potatoes, yeah.
– Like, let me out.
Let me out.
Put me back in the ground.
– Mm-hmm.
– I’ve saved this last bite.
– Mm-hmm.
– I’m gonna like-
– I’m doing the same thing.
– [Mark] Put it in the sauce.
– Yeah.
– Yeah.
That should be your new…
Black cod is always…
A fancy restaurant, it’s usually not sold
except at fancy restaurants.
– Mm-hmm.
The mushroom’s also, so good.
– Yeah.
(funky music)
I’m just maintaining eye
contact with the audience
while I do this.
– Wow, it’s really good.
Bright, acidic, delicious, yum.
– That’s good.
Delicate.
– Hmm.
– Delicate?
– Delicate.
Delicate and yet a little heavy.
Like an expert forklift driver.
Yeah, we’ve really seen
a lot of videos online
where forklift drivers accidentally
knocked down the entire warehouse.
– I’ve seen where there’s
like a quarter on the ground
they can go and like-
– Yeah.
– flip the quarter up.
– Yeah.
– Heavy and delicate.
– Heavy but delicate.
– This feels like a plate licker.
– Yeah, it does feel like a
plate licker (whispering),
which honestly sounds like a
mean thing to call someone.
– (laughing) Yeah.
(Keith laughing)
Your mother was a plate licker.
(Keith laughing)
– When and how did you
start really realizing
that engineering was something
that kids needed more of?
– I just kind of, like,
accidentally fell into it
because it’s, like, I was doing these
world’s largest Nerf gun.
It was just resonating with kids.
There’s something here, right?
– Yeah.
– [Mark] You know, our
generation, we had like Bill Nye.
Right?
– Mm-hmm.
– And so it’s like being able
to be an example of like,
this is all the cool things
you can do if you can like,
if you have an understanding
of engineering and physics,
there’s so much you can do to
affect your world around you.
– Yeah.
– Even in your own backyard.
– When are you gonna start making some
CrunchLab boxes for us adults?
– Literally, about the exact
same time this releases.
– Really?
– Yeah.
It’s called Hack Pack.
It’s like the first one’s
just like desk-mounted,
like, Nerf shooting, like, turret that
(flaps lips) spins all around.
But it’s Arduino so you can program it
to do a bunch of other cool stuff.
It’s gonna be very exciting.
– Wow.
– Yeah.
I feel like this is what I do.
– Yeah.
– So being able to extend
that, especially to kids,
and now to adults is pretty exciting.
– It’s pretty cool.
– Yeah.
– Well thanks for-
– Yeah.
– coming on the show.
– Thanks for having me.
– Yeah.
– That was delicious.
(gentle music)
Let me know when you got
another three Star lined up.
– Yeah, sounds good.
– Okay.
– It’ll be up here ’cause
there’s none in LA.
– Okay, good.
That works out great.
– Hey, why don’t we
head back to the kitchen
and see what’s cooking?
Let’s hop back in the
kitchen for the lamb.
– This is from Don Watson,
who I worked with for
over 20 some odd years.
So we try to use basically everything
to pay homage to the animal.
And then if we don’t use something,
it’ll go next door to
our Cotogna, our other-
– [Keith] Cool.
– [Chef Michael] restaurant
here in the same building.
(upbeat music)
Okay, we’ve got our loin, got our rack.
– Really went from the
whole lamb to just the loin.
– [Chef Michael] And then I’m
just gonna go on either side.
You can see this is the
tenderloin, which we’ll serve.
See the interior of it?
– Yeah.
– You can just kind of
even grab it at this point-
– Wow.
– with your hand.
– [Keith] Wow, that’s it.
Wow, that just came right out.
– [Chef Michael] Yep,
this’ll be part of the dish.
We mainly get the whole animals
so that we could educate all the chefs
on how to break ’em down.
Nobody wants to unwrap a cut of meat
wrapped up in plastic
or anything like that.
– [Keith] Nope.
– [Chef Michael] So it’s
better if the farmer also,
where we try to be as
sustainable as possible.
That’s why we try to
use basically everything
between the different restaurants.
– [Keith] How often are you
breaking down a whole lamb?
– Actually, quite often.
We get 12 lambs, like, almost a week.
Here we go.
– Wow, incredible.
So we got a lot of lamb.
– Yep.
– [Keith] There’s ribs, this tenderloin.
Is this just the normal loin?
– That’s a loin.
– Cool.
– So I’m gonna start with
the rack and the loin.
And we have a fireplace built.
This is all new.
I’ll cook this at a lower temperature
because I want to render that skin.
I’m gonna go slower with
the loin and the rack.
And the idea is I could
just kind of pull up any,
slow things down, start ’em up.
That was brushed with a little
bit of the smoked lamb fat.
So anyway, we’re going
nice and slow and low here.
Just want to render that fat
really nice and slow.
– Wow, beautiful, yeah.
– So I’m just gonna continue
rotating the meat around
until I get that skin
beautifully rendered, so.
Well when we opened, you know,
Michelin wasn’t in United States.
I don’t think if you asked
any chef at that time
who really wasn’t like on
their radar of them coming.
And then when it got
announced, it was like,
okay, I was just so busy.
Got the call, I was in my basement.
There was two Michaels on the
list, so they called myself.
They gave me two stars.
(lively music)
It was for the other Michael,
so I got a call back a minute later
and lost one immediately.
We got the Star and that was in ’07,
and then the year that
we got the second Star,
but that was really exciting.
And as a chef, I think once you got one,
you’re always trying for two
and if you’re trying for two,
you might as well try to, you know,
fight your way to the top.
It wasn’t just about that,
it was just about making
the restaurant better
and the guest experience better.
We got the third one in 2017
and that was pretty exciting.
And it was just great for the team.
You know, it’s like a theater performance.
The curtain comes up every
night at five o’clock
and you just have to kind of be prepared
and do the best you can.
And you have a bad performance,
you just gotta shake it off
and get kind of back into
a positive kind of zone
and keep the team inspired.
Finally, we also have
our loin, tenderloin.
(upbeat music)
– Wow, thanks.
This is really delightful for me.
Wow, that really tasted like spring.
– A little more greenery.
– Mm.
That was incredible.
It’s gorgeous.
And honestly like even
just a little bit of that
that I tasted in the that,
such a different flavor just
between the two of these.
Should I sit at this little table?
– You shall.
This is for, we bring the
guests into the kitchen.
– [Keith] Wow.
– Those that want to come in for a course.
– Wow.
I mean it’s beautiful.
So many, like, steps.
I guess I haven’t seen
such a really delicate prep
where every single thing
is so artfully done.
– Cheers.
– See what you think.
– Thanks.
– Cheers.
– Mm.
– See how tasty that skin is?
– Yeah.
The crunch on that is just awesome.
It’s just so awesome.
It has like a, almost
like as crispy as you get,
like a pork skin, but
really a nice flavor.
The fava puree has a
really great bitterness.
I’m gonna try a little
bit of everything with it.
– Favas and black truffle, I like a lot.
So it’s the last black
truffles for the year,
I think was this week, so.
– The fava beans.
– You can tell how fresh they are.
– Yeah, they’re so good, wow.
– So they’re, you know, the
color is a little bit lighter,
but they didn’t really need-
– Oh my gosh.
– much more cooking.
– It’s so delicious.
The salad is like great texture,
but it still has like that onion
that just started the dish, has
a great presence throughout.
This tastes like eating the whole farm.
It almost tastes like
the smell after it rains
with all the grass, like,
giving all that herbal quality
and, like, just the earthy
bitterness, but freshness.
It’s really nice.
I’m so honestly impressed
with how delicious
this fava bean salad is with the truffle.
It’s just, like, truffle can
get overwhelming and dominate,
but it just all really blends together
in this really nice way.
– Excellent.
– That’s great, wow.
Is that your butter?
– That is.
– [Keith] Wow.
– We’ve got our baker,
C.K., here to tell you
and I’ll let him tell you about the bread
and maybe the butter too.
– [Keith] Yeah, tell us about it.
– Yeah, so we take veg ash,
a lot of the stuff that we
get from the farm, the trim
and anything that’s tasty.
We make a ash with it out of the hearth.
And then I just basically made a ciabatta,
something to go along with.
For some color, we put a little
bit of squid ink in there.
It gives it that black look.
I’m pretty proud of it.
– I feel like you take
a little of both sides.
Yeah?
– Yep.
– The bread.
(bread crunching)
That butter’s really good, mm.
– [Chef Michael] It’s deceiving.
It’s pretty light.
– Mm-hmm.
– But texturally, it’s very crispy.
– Yeah.
– Yet soft in the interior.
And then once you get
the butter with it, it’s-
– It’s great.
Crunchy, fluffy, the butter’s delicious.
When I started dipping this in the plate,
really compliments all
those things super well.
Especially with the butter,
that just makes it like a little fattier
and more rich when
you’re having that, like,
very fresh fava salad.
Everything was so good.
And the bread are great.
Just a compliment to it all.
– Glad I remembered it.
– Yeah, yeah.
It’s good.
A now it’s time for the pre-desserts.
And joining me to find
out what pre-desserts are
is internet sensation, Jared Popkin.
– Whoo!
Papa’s home, baby.
Bitch is back.
Dude, I haven’t even eaten yet.
This is my favorite restaurant
I’ve ever been to (chuckles).
– Honestly, the vibe
here is really beautiful.
Everybody here is incredibly friendly.
And I don’t know what pre-dessert is.
– You know that conversation
you have with all your friends?
Everybody’s having it.
One day when I get a nice house,
I’m gonna bring the person
who designs it here first.
And I’m gonna say, "Make it like that."
– [Keith] Steal this aesthetic.
– [Jared] Steal this whole
aesthetic for my house.
– [Keith] Give it to me on a budget.
– Ooh, my favorite part of the show.
The food comes.
– The bowls and plates here-
– Thank you, sir.
– really beautiful.
So much nicer, ooh.
– Whoa!
– Wow.
What is that?
– What is happening?
You get one too.
This is art.
– Is that a marshmallow?
– [Neev] It can be if you want it to.
– [Keith] No, what is it?
– So this is something before dessert,
you know, just to refresh our palates,
sort of bring us back to spring again.
This is a semifreddo of
rhubarb with sorrel and ginger.
– Phenomenal.
– A semifreddo.
What’s a freddo?
– What is a freddo?
– What’s a semifreddo?
Rarely do you see rhubarb (chuckles).
Rarely, you never see rhubarb.
(Jared laughing)
Rarely do you see rhubarb
free from the pie.
Normally it’s hidden in a pie.
– Normally I go for like
to get a bite of everything at once,
but I just really want to try the rhubarb.
– I’m doing everything at once.
– [Jared] You’re doing everything?
– Well, you’re trying to…
The rhubarb is the string.
Let’s try it.
– Yeah, let’s go.
(jazzy music)
Wow.
It literally melts in your mouth.
– Mm-hmm.
– Like, it actually melted.
– And then you have this
great fibrous, tart rhubarb.
It’s very acidic, but really refreshing.
– [Jared] Yeah.
– Acidic in the way that
like grapefruit is acidic.
It’s like fruity and citrusy.
Yeah, this little guy just melts away.
Mm.
– Whoa.
– Wow.
– This is crazy, good.
It’s like a perfect cold.
– Ice cream, but it’s
more airy than ice cream.
– [Jared] It’s lighter.
– But it’s really nice.
– Yeah.
– And it honestly looks beautiful,
like a little alien planet.
– It’s like the fancy thing
they serve you at the Mario World.
(Jared laughing)
– Also, the sound of this bowl…
(ding reverberates)
– Mm-hmm.
It’s like a meditation bowl.
(spoon scraping)
That’s it!
(laughing) And that’s it.
– Everybody’s chakra’s all good now?
– [Jared] Yeah.
– To really simplify the flavor,
it’s a delicious sherbet-type of flavor.
A flavor you would have-
– Yep.
– in a sherbet.
– Yep.
– But it’s like all of
the elements that normally
go into that sherbet as if each one
got to have its native
texture along with it.
– Is it sherbet?
– It is.
I know, it’s embarrassing for all of those
who don’t know this.
And I’m sorry for you.
– I knew that.
I totally knew that.
– I know it’s one of those words
that just everyone got wrong together.
Maybe it’s a Mandela
Effect for all we know.
Maybe there’s a reality we should live in
where it is sherbert.
This is really delightful.
– This is so good.
– And it does kind of feel
like it is setting me up for the next dish
’cause it has a palate
cleanser vibe to it.
– That was amazing.
– Yeah.
– We have more?
I love being on this show.
– Wow.
– You’re my new favorite person.
– You’re my new favorite person.
– Want to come to my birthday party?
– You’re becoming friends.
– I mean, I’d love that.
– Look at these knives.
(lo-fi music)
– [Keith] You haven’t even
seen the coolest knives.
– Bro.
– I saw the cool knife.
I had lamb.
I not only had lamb, Jared.
I saw the lamb get broken
down, and then cooked,
and then plated, and then I ate the lamb.
– That’s sick.
– Yeah.
– I hunted it.
No I didn’t, no I didn’t.
(laughing) That’s a bad joke.
– I don’t know if people hunt lamb.
– (lauhging) That’s a bad joke.
It’s a bad joke.
– Lamb aren’t roaming wild-
– Wrong audience.
– that we need to hunt them down.
They’re pretty docile.
– No, I snuck onto somebody’s farm
and I got one for the chef.
(Jared laughing)
– I’m talking, I had a wild lamb.
Ooh.
– [Jared] Look at the little…
Is this a rosé?
– That is or rosé indeed.
– Sparkling.
– Papa knows!
What’s up?
Mr. Chef.
– [Keith] He screams, "Papa knows."
– Indeed, so this is Renardat-Fache.
This is a style called Bugey Cerdon
coming in from the south of France.
– It’s called Bugey Cerdon?
– It is.
– That’s so funny.
– It quite bougie.
This is as charming and
cheerful a wine gets.
On the nose, it’s almost
like a bouquet of flowers,
roasted strawberries and
honestly it has a slight,
almost baked toast vegetable note.
Very similar to cooked rhubarb, which-
– Yeah.
– Smells delicious.
– Yeah.
– Yeah.
– Your next course is gonna
be rhubarb and strawberries.
And I think that is so very well reflected
in this glass.
– Bugey Cerdon.
– The Bugey Cerdon.
– Bougie.
(jazzy music)
You described it perfect.
– It’s delightful.
It’s delightful, it’s cheery.
– It’s like lip gloss.
– Oh my God, it’s actually-
– Lip gloss?
– You know?
That, like, berry lip gloss.
Wow, whoa.
– I wish every rosé I’ve
ever had in my life-
– I know.
– tasted like this.
– It’s so delicious.
– Whoa!
– [Keith] I know, I already said, "Whoa."
It’s a real whoa.
– [Jared] Whoa!
– I’m so amped for this.
Whoa.
– Whoa.
– So this is gonna be a
galette or a pithivier.
of rhubarb roasted
strawberries and pistachio,
done with a little warm creme anglaise
that’s been flavored with rose.
– [Jared] Wow.
– Oh my God.
(orchestral music)
It smells like a creme brulee.
It has that sugar caramelized top
that smells so sweet
and rich and beautiful.
(sugar crackling)
Oh.
– Yeah.
– Yeah.
– Let’s go for it.
– Rhubarb galette.
– Here we go.
(gentle orchestral music)
It’s gonna be hard not
to curse (chuckles).
I would lie to anyone I
needed to, to have this again.
– [Keith] I know, right?
– I would lie to all my friends.
I would lie to all my family.
I would disown them all.
I would give up everyone I’ve ever met
except for Keith to eat this again.
– There’s stuff that is so
good you have to share it.
And there’s stuff that
you must keep a secret.
(Jared laughing)
You can’t let everybody know about this.
– Yeah, you can’t tell anybody about this.
– Cut the cameras.
(both laughing)
– [Jared] We gotta end this.
– The filling, it’s not just rhubarb.
It is this like, Keith, you
can’t call it sweet goo.
No one will take you seriously.
It’s sort of like a sweet goo.
(Jared laughing)
It is like a crumbly custard.
Does that even make sense?
– It makes total, it actually is, yeah.
– That is what it is like.
It’s like this moist,
almost custardy cake texture
that’s sweet and eggy and really good.
Really good.
– The crunchiness to the softness,
I can’t tell if I like that
more than I like the flavor.
I’ll eat this every day
for the rest of my life.
– Every element of it is delicious.
And then combined, it is just…
Will Ferrell needs to make up a new word.
– Yeah.
– He does all those…
He likes scrumtulesent.
He needs to make a new one.
A new, funny, delicious word.
It’s definitely too
complicated to be dessert
’cause it feels like
I’m still having food.
It doesn’t taste like I’m having a treat.
– Oh my God.
This is what you’re supposed to eat
after you win, like, your dreams.
You won your first Oscar.
You’re supposed to eat this after.
– You know, people say like,
"I never let anybody know
that I won the lottery,
but there’d be signs."
– [Jared] This is my first sign.
– They approached us and said,
"Hey, do you also want some cheese?"
And we said "Yes."
So now we have a surprise cheese section.
Normally this would
happen before pre-dessert.
We’re having it now.
And what’s this?
– This actually a subset of wine.
It’s fortified wine.
So what this actually is, is
unfermented Chardonnay juice
that’s been cooked with some exotic spices
till it’s almost reduced
into this really sugary,
almost Chardonnay caramel.
And then after that, that’s fortified
with some Marc du Jura, which
is brandy from the region.
– I’ve been getting into
dessert wines and brandies
and this is that.
Let’s try this wine first.
– Let’s go for it, baby.
(glasses clink)
(jazzy music)
I’ve said this before,
and I don’t know if it’s
a term that people use,
but it’s got a dark sweetness about it.
– That is a great, this
is a dark sweetness.
– Because people say like
things are tart and bright.
But I think the opposite of that
is that sweetness that has this…
It’s like dull and muted,
but it’s still very strong.
So muted doesn’t feel right.
So I choose dark sweetness.
– For all the boys out there.
Dark enough for a cigar,
but sweet enough to take away that cigar.
– Oh, it’s like a really kind punk rocker.
You know?
A dark sweetness.
– So we have a selection of three cheeses
from our very dear
friend down in Petaluma.
Her name is Soyoung Scanlan,
she’s a little Korean dairy scientist
who is sort of taking a
love to Jersey cow milk
and goats milk coming from California.
So starting right at the
top, we have the Tomme Dolce,
which is a aged goat cheese
done with a fruit
conserver on the outside.
Should be nice and sweet and nutty,
but still reminiscent of goat cheese.
Then we have the Pianoforte.
This is a little aged cows
cheese that’s soft-ripened.
Again, should almost melt in your mouth.
And then we have a beautiful Figaro.
This is a little cheese at the bottom.
And then just to change
things up a little,
a little cheese that’s very
dear to our heart as well.
This is quite a rare cheese
’cause you never see buffalo milk
being made into blue cheese.
This is gonna remind you of
the same creamy, unctuous,
sweetness, but still be
beautiful blue cheese at heart.
– Which was this one called?
The…
– Tomme Dolce.
– Tomme Dolce, Dolce.
– Tomme Dolce.
(gentle music)
– Mm.
– That’s so good.
– Mm.
Coats the whole mouth, mm.
– Wait.
– Bright, prickly, almost
gets close to a Parmesan
in it’s, like, kind of saltiness.
This is, like, right up my alley.
– Yeah, me too.
– [Keith] A little bit
more age, a little harder,
but still really smooth and easy to eat.
– Can I be honest?
Everybody knows this
who watches the channel.
You know I love provolone.
I’m a provolone boy.
It’s not provolone, but
that’s what you want
when you get cheap provolone.
– Right.
– That was so good.
– I’m gonna have this
with a little cracker.
– Oh, you got the crackers.
– Give it a little ride.
Give it a little ride.
(gentle music)
You know when in, like, a romantic movie
when there’s a really intense
kiss and then the kiss breaks
and someone goes (quietly gasping)?
It’s like that.
– Seconded.
– (laughing) Yeah, dude,
everything I’m trying here
is gonna ruin everything I eat normally.
– I know, I know.
Pianoforte, really funny name.
If you know music,
pianoforte, that’s hilarious.
– Pianoforte?
– They’re opposites.
Piano is soft, forte is loud.
– [Jared] Oh.
– So this is a soft, loud cheese.
– I mean, it is soft and loud.
– Mm-hmm.
– Mm, wow, that’s really creamy.
Whoa.
It feels like a cheese
that you definitely…
I’m gonna put it on some of this bread.
It feels like is should be spread-
– That’s where it goes.
– spread on something.
– That’s where it goes.
– Give it some extra attitude.
Put it on this little-
– Extra attitude?
– Little attitude.
– I love what Michelin Stars do to Keith.
Extra attitude?
(bread crunching)
God, even the bread is perfect.
– Mm, the bread is great.
Mm, mm-hmm.
With my second taste in,
I get a little bit more depth of flavor
than I got that first taste.
I think it’s ’cause I came from the blue,
which is so punch you in the face.
I just think this is much more mild.
– The texture stood out first.
– It also has like a
little bit of a funkiness,
but just not anywhere near
what that blue cheese was.
– Also to the name.
It does start kind of soft-
– Mm-hmm.
– And then the like, the
sharpness gets a little louder.
– This one.
Okay, these two, yeah.
I can see the similarities.
Whoa.
(orchestral music)
The second half of the flavor is crazy.
Much more like earthiness, bitterness.
– The last one, like, left you
with a sharper cheese flavor.
This leaves you with more
of like a, in a good way.
Earthy is not something
I normally would describe
something that I like, but
this is like a good earthy.
– You have to go like (smacking tongue)…
– Yeah, similar to a Chardonnay.
This makes the most sense to me
to pair with the Chardonnay, honestly.
This hits.
– Mm, mm-hmm.
Also this cracker.
I had it with blue cheese, is really good.
– And we didn’t do enough
talking about that bread,
but come on.
– Mm-mm, that was great.
– That bread is delightful.
The bread, to die for.
– Mm-hmm.
– To die for.
– Wow, this is really good.
I think my favorite is the goat,
this first little goat guy.
– This one?
– But they’re all tremendous.
– Yep.
– Wish we could stay in
the cheese land forever.
We have to move on to our final dessert.
(upbeat music)
And now it’s time for our just desserts.
(regal orchestral music)
(Jared gasps)
– Are you Willy Wonka?
– I can be.
– Oh my gosh.
It’s a candy store.
(Jared gasps)
It’s a candy store.
– No way.
– What?
– [Jared] What?
– [Neev] So this is how all our guests
culminate their evening
with a little mini Ds,
petit four, candies, treats,
whatever you like to call it.
And I highly recommend doing
a little bit of everything.
– [Jared] If you say so.
– That’s less decisions for you.
Less thinking for me and
more treats for everyone.
– This is darling.
– I am blown away by this.
– Just darling.
Little chocolates, little nuts.
Little upon bonbons, little gummies.
– [Jared] Little gummies.
– Little nougat.
– Little candies,
little pretzels.
– Pretzel sticks.
It’s actually big pretzel sticks.
– Thank you, by the way, for
making us this beautiful plate.
– Of course.
– You are Willy Wonka.
– It’s darling!
– You’re not done, you’re not done.
– Not done?
– I love that.
You’re not done?
– Gotta get the pretzel stick.
– Not hearing that.
You’re not done.
You’re not done.
We’re not done.
Star of the show.
I never want to go home.
This is so fun.
– Please.
– Please, okay.
– Okay, whatever you want.
– All right, let’s start with
one of these little nuts.
– Okay, I’m following your lead.
– The little nuts.
– The little nuts.
(gentle music)
– Mm, yeah.
– It’s so good.
– It’s good.
It’s simple.
It honestly reminds me a little bit of
sometimes called puppy chow.
– But our friends make puppy chow.
– Right, yeah.
– This is not your
friend making puppy chow.
– But that’s the closest
thing I can relate it to.
– You’re absolutely right.
– This one is the most artistic thing.
This was the olive oil one.
Sicilian olive oil bonbon.
– Sicilian olive oil.
Here we go, one bite?
– Oh.
Whoa.
– I wanna curse.
I don’t ever wanna have a
bonbon after that again-
– Wow.
– unless it’s from here.
– That’s a bonbonbon.
– It exploded in my mouth.
Exploded with delicious flavor.
The outside shell was delicious
and easy to chew, but hard.
And then the chocolate inside?
– My God.
– Was the best creamy
chocolate I may have ever had
in my life.
– Smooth, flowing.
Like I imagine a little chocolate river.
Whoa.
Let’s go to this little hazelnut.
What is this?
The ro…
– [Neev] It’s the Ferrero Rocher.
– Ferrero Rocher?
Let’s try it.
I love gold.
– Mm, whoa.
– [Jared] Crunchy!
– Crunchy.
– Whoa.
– Moussey, like soft.
I love my Ferrero Rocher,
and these kick their asses.
These are really good.
– I didn’t expect it to
be so crunchy in there.
– Yeah, it’s really good.
– That was like a snap, crackle, pop.
– Soft, crunchy,
chocolatey, and incredible.
Let’s have a jelly.
– Jelly me.
(gentle music)
(Keith squeals)
– Oh my God.
Grandma wishes.
– Whoo!
– Oh my God?
– Those are tart and sweet and delightful.
– [Jared] Extra sweet.
– Those make you feel like a little kid.
– That was like a lemonade in a gummy.
– Mm-hmm.
– That was like a pink lemonade.
– Was that rhubarb again.
Grapefruit, yeah, it was really tart.
– Yeah.
– Whoo!
Let’s do the other-
– Let’s do the-
– The nougat.
– Yeah, yeah, you do it.
– Let’s jump around the table.
– Oh.
– Jump around and plate.
The nougat.
(lo-fi music)
Mm.
Wow.
– Bro.
– Wow.
– What is happening?
– Mm, peanuty, sweet, nice.
– I’m honestly trying to
find ways to compare it
to things that they may know.
– It’s like a soft peanut brittle.
It’s like the inside of a Snickers
with nothing else that’s in a Snickers.
But really, so peanuty.
– So perfect and rich.
– And nougaty.
– Yeah.
– It’s just, it’s good.
– Oh my God.
– It’s great.
– I would line my pockets
with a million of these.
– The other bonbon.
(gentle music)
– Reminds you of like
"Beauty and the Beast."
How he puts the flower in the jar.
– Mm-hmm, mm-hmm.
(beep)
(playful music)
I feel like a little, like, cartoon child
who’s been left in a locked candy shop.
And as the time expires, like,
the sun sets, he wakes
up, and I’m like, whoop.
– [Jared] Yep.
– My body extends all the
way to my hands and feet.
– [Jared] Yep.
– I become a big blueberry boy.
– Yep, you couldn’t stop.
– Mm.
– That was, like, incredible.
It was like milk chocolate incredible.
– Look at me.
– Here we go.
It’s crunchy-
– I love that flavor.
– but that it’s also the
softest thing I’ve ever eaten.
– Whoo, I love that flavor.
That is so good.
What a strong yuzu flavor.
And yuzu itself is kind of
a not super strong flavor.
So that’s, wow.
– That was so good.
– (pops lips) Whoo!
It almost looks like a sparkler.
The good kind of sparkler too.
– Yeah.
– The thick sparkler that
really shoots those sparks out.
Let’s try it.
– It’s also everything I love.
Pretzels, pistachio.
– I know.
– Chocolate.
– Chocolate.
Come on, come on.
(suspensful music)
– Sweets are fun.
Candies are fun.
The way it came out,
the way that they look
invokes a very playful nature.
And that’s a great way to end your meal
before you go out into reality again
and go back to your life.
You have one last opportunity
to have more escapism.
Really nice.
I love this one.
It has a great, great pretzel flavor.
– It’s unbelievable.
– The pretzel underneath
is good also.
– I agree with you.
Star of the show.
Unbelievable in, like, taste.
I mean, I love all three of
these ingredients separately.
This came together to be like
one of the best things we’ve had.
I feel full.
I just ate some good food.
I feel good in my stomach,
but I still have good energy.
I could go do something.
– I feel satisfied.
– Yeah, this is unbelievable.
– Not stuffed.
– Unbelievable.
(both applauding)
– Wow.
Well, Jared, thanks for dropping in.
– Thanks for having me.
– Great to have you.
– Yeah.
– And now it’s time for the
best and the least best.
(orchestral music)
And now it’s time for the best.
And really that’s just it.
There’s no least best here.
Everything here was too delicious
to even say that something
wasn’t as good as another.
But I’ll say that there were a few things
that were especially incredible.
Starting with the white
asparagus tortelloni.
That was the definition of what you want
a cream pasta experience to be.
The tartness of that
asparagus was so special.
The richness of it,
it was just like overwhelmingly delicious.
Like, everything I’ve always wanted
a cream ravioli or tortellini
or tortelloni to be.
Just wish fulfillment on a plate.
Okay, the warm rhubarb,
strawberry pistachio tart
galette thing, that was out of control.
Just, it was everything you want
in a breakfast pastry and a dessert.
And it had this ice cream vibe
with that cream on the side.
The texture was delicate and
rich and buttery and salty
and sweet and caramelized
and tart and incredible.
It was remarkably delicious.
And then third, the lamb was
a really special experience
because each piece of lamb
tastes a little bit different.
Also being a part of the
deconstruction of it,
the preparation of it, the cooking of it,
and then the tasting of it.
Then with all the little
infusions of the lamb
and the fava across the board.
Honestly, that fava salad might have been
one of my most favorite parts of the day.
And then now with the
bread and the butter,
it really was a little
symphony of flavors.
And every single bite I had on that plate
was a little bit different.
Which is so fun ’cause
when you get a dish,
sometimes you get fatigue
of eating the same flavor
by the end of the dish.
But that, it was impossible
’cause every bite
had something different that stood out
and some ingredient that I picked up
a little bit more than another.
Every bite was unique.
I felt like I was on a little journey,
just eating that one dish,
and eating it in the kitchen.
I think Quince, you know,
they have been doing a really
good job for a long time.
They’ve recently redone the space
to evoke more of the
nature and outdoors vibe
that came from the pandemic.
I think it’s a lot about the experiences
the chef and the team are having
and how they can communicate
and translate that
into what’s on your plate
to take you on a little
journey through dinner.
It was really beautiful to look at,
wonderful to be here,
and delicious to eat from start to finish.
This has been "Eat the Menu."
Thank you so much for watching
this entire Michelin series.
I hope you’ve enjoyed it.
I hope you can give
yourself the opportunity
to experience something you
haven’t experienced before,
have something you haven’t tried before,
and have a good night out.
This has been "Eat the Menu."
Thanks to our guests.
Thanks to Mark, thanks to Jared.
Thanks for the entire
staff here and the team
that came out to San Francisco
to produce this video.
And of course, thanks to me.
We’ll see you next time.
Bye.
(funky music)
– How was the asparagus.
– If I felt it was comfortable to say
that dish blew my dick apart, I would.
– I’ll say it.
If you want me to, I’ll say it.
I don’t care who says it.
Somebody should say it.
– It was really good.
– Dude, I’m on my Ps and Qs.
I was like, when I was a
kid and the rabbi walked in.
You’re like, "Okay, enough talking."