Page 2 - Another Classic News Today

Sent men many -- >> i remember eating here with my grandparents here. >> classic, un-ironic cuisine a la siene, meaning dishes you havent seen since like forever, a hipster-free zone of classics, such as -- caesar salad, tossed fresh to order tableside, and beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a shrimp cocktail, the way jesus wants you to eat them, all served by a dedicated professional. in culinary school we were taught this, real customers as your fi...

Back, behind the screen im stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. >> no, that doesnt happen here, like i said, professionals. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf....

A deconstructed shrimp cocktail, but shrimp cocktail the way jesus wants you to eat them. all served by a dedicated professional culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. land in somebodys soup. i was so bad at it. i would start with the arms and run into trouble and i would be like, ill be right back, behind the scene. at least once a day one of the students would set themselves or the customers on...

>> more truffle. >> its going to be too much truffle. >> my blood is getting thicker as i look at that. >> and now the main course, a home-grown smoked right out front local ham, with pineapple and green beans almandine. there is a light t at the end of the tunnel. and with chicken, but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> good god. there is a light at the end of the tunnel. >> oh. >> someone should be sing...

Front local ham, with pineapple and green beans almandine. and with chicken, but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> good god. there is a light at the end of the tunnel. >> oh. >> someone should be singing the national anthem now, really. >> in practically prehistoric old-schooled canadian classic, maple syrup is heated, then poured on snow, becoming a kind of taffy. but the preferred mechanism does presen...

Truffle. >> my blood is getting thicker as i look at that. >> and now the main course, a home-grown smoked right out front local ham, with pineapple and green beans almandine. and with chicken, but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> good god. there is a light at the end of the tunnel. but the preferred delivery mechanism does present some issues. >> oh. >> someone should be singing the national anthem now...

The sterno would like spill, and there would be this line from like the thing down to the floor up their leg. >> no, that doesnt happen here. like i said, professionals. >> this is going to go like a big fireball? >> fireball good. >> the kind who know how to properly prepare these dishes. >> sweet. >> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glac glace demiand. >> that is nice. look at ...

>> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glace demiand. >> that is nice. look at that. >> and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? >> awesome. absolutely awesome. >> but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and pro...

♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place about which i am unreservedly sentimental. >> when i was younger, ate here with my parents and my grandparents. >> it opened in 1956. >> classic, un-ironic cuisine ancienne, meaning dishes you havent seen since like forever, a hipster-free zone of french continental oceanliner classics such as caesar salad tossed fresh to order,...

>> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glace demiand. >> that is nice. look at that. >> and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? >> awesome. absolutely awesome. >> but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and pro...