finish it with a clementine sauce for you. >> jose: light is key. light and flavorful. >> waiter: gentlemen this is your next course, kokotxas al pil-pil. >> anthony: this is squid ink, the sauce? >> jose: yep. >> anthony: awesome. >> waiter: this is secreto ibérico de bellota. secreto, or the secret, it's a secret cut of the iberian pig. located underneath the front shoulder. >> anthony: ah, yes. >> jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up -- that we put the work doesn't mean it's good. when the food critics, they come. and they say, "the chef was not there." and i look at the food critics saying, "it's almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are?" every one of those amazing thousands of chefs, sous chefs, that we have across the world,