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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. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? ....
Sweet. fred: i swear i had, like, a goosebump moment. anthony: yeah. for dave, another classic filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when s the last time you saw the word newburg 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. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town ....
The bone, sauce it, and properly serve it. thank you very much. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town another thing entirely. the younger, wilder l affaire est ketchup, which, i am reliably informed, means, everything s cool, in local idiom. [ man speaking french ] anthony: at this point in my life, i just don t know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters? or am i just a cranky old [ bleep ] who thinks anybody below the age of 30 is a hipster? i don t know. but i admire them. david: so, how much did it cost you when you opened? ....
fred: i swear i had, like, a goosebump moment. anthony: yeah. for dave, another classic filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when s the last time you saw the word newburg 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. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town ....
Good. the kind who know how to properly prepare these dishes. sweet. fred: i swear i had, like, a goosebump moment. anthony: yeah. for dave, another classic filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when s the last time you saw the word newburg 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. waiter: my pleasure. bon appetit. anthony: merci. man, i love this place. i m so happy. oh, it s very comforting. there s continuity in this world. across town ....