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The states, the old school butchers who know how to do all of these things, they're disappearing. their kids aren't doing it. >> it's not so easy to be a butcher now in hungary. but with this catering function -- >> doing prepared foods. >> they try to save themselves. >> 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...

>> 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 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 hav...

There's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would 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. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up...

You pack your own shit. you get what you get. if you complain, i give you your money back. but within those rules, there's a lot of love, there's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar. >> this used to be a ihop, so everything is really new. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would necessarily notice. every dish designed to be eaten with the hand. what's good? the baby back ribs are air dried, braised, then breaded and fried. ling cod tacos treated like shawarma, beer can crackling chicken, drie...

Your money back. but within those rules, there's a lot of love. there's a lot of care. >> across town in venice is a-frame, roy's first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> hence the shape. it's heavily influenced by local takes on hawaiian cooking, not that you would 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. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, ...