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Sent men many -- >> i remember eating here with my grandparents here. >> classic, un-ironic cuisine a la siene, meaning dishes you haven't seen since like forever, a hipster-free zone of classics, such as -- caesar salad, tossed fresh to order tableside, and beef tartare, prepared tableside as one must. shrimp cocktail not deconstructed, a shrimp cocktail, the way jesus wants you to eat them, all served by a dedicated professional. in culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork and land in somebody's...

Back, behind the screen i'm stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. >> no, that doesn't happen here, like i said, professionals. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac, cream and glace demi -- >> that is nice, look at that. and for fred, scam...

A deconstructed shrimp cocktail, but shrimp cocktail the way jesus wants you to eat them. all served by a dedicated professional culinary school we were taught this, real customers as your final class. we had to do all of that, which inevitably would fly off the fork. land in somebody's soup. i was so bad at it. i would start with the arms and run into trouble and i would be like, i'll be right back, behind the scene. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and they would light it, and there would be this line from the thin...

>> more truffle. >> it's going to be too much truffle. >> my blood is getting thicker as i look at that. >> and now the main course, a home-grown smoked right out front local ham, with pineapple and green beans almandine. there is a light t at the end of the tunnel. and with chicken, but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> good god. there is a light at the end of the tunnel. >> oh. >> someone should be singing the national anthem now, really. >> in practically prehistoric old-schooled canadian classic, m...

Front local ham, with pineapple and green beans almandine. and with chicken, but with martin, chicken is never just chicken. >> stuffed with foie gras and lobster. we pump lobster bisque into the chicken. >> good god. there is a light at the end of the tunnel. >> oh. >> someone should be singing the national anthem now, really. >> in practically prehistoric old-schooled canadian classic, maple syrup is heated, then poured on snow, becoming a kind of taffy. but the preferred mechanism does present some issues.