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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. 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. but the preferred delivery mechanism does present some issues. >> oh. >> someone should be singing the national anthem now, really. >> in practically prehistoric old-schooled canadian classic, maple syrup is heated, then p...

The sterno would like spill, and there would be this line from like the thing down to the floor up their leg. >> no, that doesn't happen here. like i said, professionals. >> this is going to go like a big fireball? >> fireball good. >> the kind who know how to properly prepare these dishes. >> sweet. >> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glac glace demiand. >> that is nice. look at that. >> and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? ...

>> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glace demiand. >> that is nice. look at that. >> and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? >> awesome. absolutely awesome. >> but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and properly serve it. >> thank you very much. >> a pleasure. bon appetit. >> merci. man, i love this place...

♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. the continental is the kind of place about which i am unreservedly sentimental. >> when i was younger, ate here with my parents and my grandparents. >> it opened in 1956. >> classic, un-ironic cuisine ancienne, meaning dishes you haven't seen since like forever, a hipster-free zone of french continental oceanliner classics such as caesar salad tossed fresh to order, tableside, and beef tartar, also prepared tableside, as one must.shrimp c

>> we had like a goose bump moment. >> yeah. >> for dave, another classic, filet de boeuf en broite. a filet mignon in a sauce made of cognac, cream, and glace demiand. >> that is nice. look at that. >> and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? >> awesome. absolutely awesome. >> but for me, that most noble of dishes, dover sole. this appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and properly serve it. >> thank you very much. >> a pleasure. bon appetit. >> merci. man, i love this place...