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Make a melon gimlet. >> a little gin in it. >> a little gin in your soup? >> it's delicious, let me try it as a drink. >> you're on your own, dude. >> mmm-mmm. >> if i was a chef and you'd poured gin in my soup i would have stabbed you in the neck with a fork. i'm dying inside. you're the worst-case scenario customer. [ muted ]. >> next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig g...

Lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. >> you could be running a 300-seat restaurant in vegas. here he is in detroit. >> guess what? >> that's a heroic thing. >> the headaches are less. you're appreciated here. >> no, just -- no, this is -- >> yeah. >> this is what could considered a foolhardy venture in the chef world. >> guess what? we like good food too. we're not s...

World. >> guess what? we like good food too. we're not space aliens. people say -- they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we've wanted. what you've done is counter intuitive. there is sort of a conventional career path for chefs. >> right. >> instead, you decide to go to detroit. >> yeah. not detroit, come back home. people think i'm crazy for going back to detroit. >> then another tribute to classic detroit. potato-filled pierogi and kielbasa simmered in white wine, thyme, and...

>> this is what could considered a foolhardy venture in the chef world. >> guess what? we like good food too. we're not space aliens. people say -- they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we've wanted. >> what you've done is counter-intuitive. there is sort of a conventional career path for chefs. >> right. >> instead, you decide to go to detroit. >> yeah. not detroit, come back home. people think i'm crazy for going back to detroit. >> then another tribute to classic detroit. p...

Aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating with his family. >> you could be running a 300-seat restaurant in vegas. here he is in detroit. >> guess what? >> that's a heroic thing. >> the headaches are less. you're appreciated here. >> no, just -- no, this is -- >> yeah. >> this is what could considered a foolhardy venture in the chef world. >> guess what? we like good food too. we're not space aliens. people say -- t...