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Need. the essentials. my friends worked in the kitchen here, starting the tradition among my set that cooking work was noble toil. at that point i never intended a career as a chef. >> it's great to be a cook. >> i was getting to that. yes. >> this is homemade portuguese kale soup, made on the premises. >> its been a long time, thank you. >> enjoy. >> portuguese soup, a p-town version and just what i remembered. kale, fiery red chorizo, kidney beans, potatoes. oh, i missed you. i missed you bad. and that was precisely what i loved about the food here. the portuguese thing, dishes like this stu...

My friends worked in the kitchen here, starting the tradition among my set that cooking work was noble toil. at that point i never intended a career as a chef. >> it's great to be a cook. >> i was getting to that. yes. >> this is homemade portuguese kale soup, made on the premises. >> its been a long time, thank you. >> enjoy. >> portuguese soup, a p-town version and just what i remembered. kale, fiery red chorizo, kidney beans, potatoes. oh, i missed you. i missed you bad. and that was precisely what i loved about the food here. the portuguese thing, dishes like this stuffed cod crusted with ...

Thing for 50 years. paul has an amazing respect for classic. >> the pesant classic. >> tony, get closer. you are totally sending me every one of those pictures by the way. >> this style goes back long before cameras. >> but it's perfect. is there a more perfect assortment of colors, textures? >> this one is more luxurious version. chicken, bare row bones, beef ribs, leeks, carrots, turnips, and parsnips all stewed long and at low temperature, then served with its own deeply rich broth. >> think it's enough for the two of us. >> then this. as if the chef had been listening to my deepest, darkes...

Service. >> he has been making the same thing for 50 years. he has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. >> wow, look at that. this style of dish goes back long before cameras. but it's perfect. is there a more perfect assortment of colors and textures? >> in this one, a more luxurious version. all stewed long and at low temperature, then served with his own deeply rich broth. >> you think it's enough for the two of us? >> and then this. [ speaking foreign language ] >> as if the chef ...

>> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it's perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >> think it's enough for the two of us? >> and then this. >> oh, my god. >> as if the chef had been ...