salt of the earth, in 2010. - what are we looking at here, chef? - all right, so... - beautiful. - we are landlocked, so seafood is tough. this is lake erie walleye pike, some new potatoes from the farm, some of the crackling from the fish, took the skin crisped it up, it's nice and crunchy, and then just a lot of little farm herbs. - now, after some bumps in the road, he's improbably turning this building, a former chevy dealership, into his latest restaurant, superior motors. opening night is less than a month away. - do i have to eat this? i mean, it's too pretty. it's too pretty to eat. jeez. - the fish is amazing, by the way. - oh, thank you very much. - where were you born and raised? - mckees rocks. - you're close to your roots. - yeah, yeah, in locality and in spirit. - is the restaurant business any--i mean, 'cause i know, you know, it's been bumpy for you. - it has. - you over-expanded or over-extended? - over-expanded with no capital. i just thought we were gonna open the doors