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>> beautiful, thank you. >> thank you. >> it's good, isn't it? >> mm. >> i would describe that, may i, chef? as a light, airy gazpacho. >> delicious. i won't even go that far. >> he sees an opportunity to make a melon gimlet. >> a little gin in it. >> a little gin in your soup? >> it's delicious, let me try it as a drink. >> you're on your own, dude. >> mmm-mmm. >> if i was a chef and you'd poured gin in my soup i would have stabbed you in the neck with a fork. i'm dying inside. you're the worst-case scenario customer. [ muted ]. >> next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. >> you could be running a 300-seat restaurant in vegas. here he is in detroit. >> guess what? >> that's a heroic thing. >> the headaches are less. you're appreciated here. >> no, just -- no, this is -- >> yeah. >> this is what could considered a foolhardy venture in the chef world.