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East and west, a unifying force. >> ellen: sausage is my favorite food. as a german, you need sausage. >> anthony: yeah, it's good. >> ellen: i like it with the apple. and -- [inaudible] i think. >> anthony: lunch at michelberger. a joint on friedrichscain. sausage of chicken, pig's feet and sage with smoked mashed potatoes and apple. beef shoulder, braised and served with root vegetables, potatoes, horseradish and god help me, kale. when did the wall come down? that was, what year? >> ellen: '89. >> anthony: '89. so, everything started in '89? >> ellen: everything started in '89.

>> anthony: across town in venice is a-frame, roy's first brick- and-mortar. >> roy choi: this used to be an ihop, so everything's -- >> anthony: oh, yeah? >> roy choi: yeah, everything's really narrow. >> anthony: ah, hence the, uh, the shape. it's heavily influenced by local takes on hawaiian cooking, not that you'd necessarily notice. every dish designed to be eaten with the hands. what's good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken -- it's brined, rotisseried, then air-dried like peking duck, then ...

Cuts of meat available, as one would expect from a master butcher. but then there's this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a super market. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have to say in english, because i c...

>> yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then there's this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. there's no comparison with a supermarket. plus, you can ask him, what's good today. >> today -- oh, look, what great timing. they're making one of my favorites. blood sausage. >> you have...

A lot of love, and there's, there's a lot of care. >> anthony: across town in venice is a-frame, roy's first brick- and-mortar. >> roy choi: this used to be an ihop, so everything's -- >> anthony: oh, yeah? >> roy choi: yeah, everything's really narrow. >> anthony: ah, hence the, uh, the shape. it's heavily influenced by local takes on hawaiian cooking, not that you'd necessarily notice. every dish designed to be eaten with the hands. what's good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken -- it's brined, ...