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Equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didn't have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at 'em go. serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzie homemaker oven. tonight there's razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you'll notice that nobody in quebec seems to skimp on the portio...

>> anthony: sweet. what am i drinking here? >> david: canadian riesling. this is norman hardy riesling from prince edward county, five hours from here. amazing wine. >> anthony: there's an allegory here somewhere. i'm reaching for it. something about fred and dave's reckless abandon, coupled with precision and technique. a hockey metaphor, perhaps? ah, the hell with it. ooh, look, sausages. it's like veriis the oil and google is the balsamic. no, actually they separate into a suspension. it's more like the google pixel 2 is the unlimited storage. and verizon is the best unlimited plan. what if...

When the fighting started with you-know-who, quebec city was the french stronghold. until the bitter end, when the french fell at the plains of abraham. ♪ the french may have lost that one, but some things french have stayed firm, unbowed, resiliently unchanged by trends or history. le continental is the kind of place about which i am unreservedly sentimental. [ david speaking french ] when i was younger, i ate here with my grandparents and my parents. >> man: oh, yeah. >> man: well, that's older restaurant in town, it's open since 1956. >> anthony: classic, un-ironic cuisine ancienne, meani...

>> boy: player. >> anthony: wow. >> david: a player. >> man: oh! >> anthony: oh, man. wait, am i gonna get, like, a mouthful of puck, by the way? ♪ it's being catered with fred and dave's usual restraint. [ david hums fanfare ] >> david: come eat. >> anthony: hot cocoa in styrofoam cups? uh, no. try a titanic choucroute garnie a la alsacienne containing flintstone-size hunks of pork belly, poitrine, bacon, homemade boudin blanc, kielbasa, smoked chops, plus, like, veal and pork links. oh, yeah. this is a truly heroic, uh, choucroute. >> fred: oh, look at the beautiful work of linking these. ...

Béarnaise sauce. roast leg of lamb, currant jelly. >> fred: very nice pictures in the book -- the dining by train book -- of a guy holding the turkey, cutting the turkey. >> anthony: right. >> fred: when you order a drink -- >> anthony: right. >> fred: -- it comes from a bottle made out of glass into a glass made out of glass. >> anthony: right. >> fred: which is kind of cool in our day and age. >> anthony: it comes back to service, doesn't it? >> fred: yeah. >> anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spi...