town? josh: when we opened this, i was amazed by the support that we got from people. people didn t want to hate us. they wanted to like it here. anthony: really? i mean, in new york, particularly if you come from out of town, we kind of want to hate you. i mean, we re not the cold-hearted town that people portray us to be, but especially if you re hot shit somewhere else, you re gonna have a real steep climb in new york. we are kind of hoping you re gonna fail, and if we can help you, we will. it s not like that here, from what i understand. carpetbagging interlopers are welcome here in a way that they are not in a lot of places. josh: mm-hmm. anthony: whether it s music or restaurants or come here and do creative shit. josh: yeah, it s a really cool place. it s a lot of fun. ryan: a little crumble of sea salt. let me know when it s ready. josh: the idea of this place was to cook the way that a bartender bartends. you re looking the person in the eye and handing them t
it s completely awesome. ryan: that s a great compliment. there s a couple cookies in here for you. one s a macaroon, chocolate and raspberry. anthony: wow. ryan: enjoy. anthony: mm. i like rooting around in gene simmons s brain. yeah, i do not approve of your right-wing politics. oh yeah, oh yeah. introducing the new capital one savor card. earn 4% cash back on dining and 4% on entertainment. now when you go out, you cash in. what s in your wallet? it s grilled right in front of for a liyou,d time. with nothing artificial. it has nothing to hide. but you can wrap it in a tortilla anyway. hurry in. chorizo is almost gone. chipotle. for real. i ve slain your dreaded dragon. for saving the kingdom what doth thou desire?
josh: yeah. anthony: so the menu changes every night? josh: at the whim of poli right now. anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesting to me, but it s delicious. ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat.
ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they re a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. anthony: ah! josh: thank you. anthony: man. you are talking my language here. that s obscenely good. i would face plant in a big bowl of this. this will be good. remember when tony soprano would come home? he d come home after a night of whoring and killing people, and he d go home and he d open their refrigerator and there d be like a tupperware container, and there would be like some cold
and do creative shit. josh: yeah, it s a really cool place. it s a lot of fun. ryan: a little crumble of sea salt. let me know when it s ready. josh: the idea of this place was to cook the way that a bartender bartends. you re looking the person in the eye and handing them the plate of food, there s no hiding. if they love it, then you see that, if they don t love it, then anthony: plan b. josh: yeah. anthony: so the menu changes every night? josh: at the whim of poli right now. anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sp