Page 23 - Dover Sole News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> 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...

>> 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...

Stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of conknack, cream and glaze. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a me...

There would be this line from the thing down across the floor and up their log. no that doesn't happen here like i said professionals. >> this is going to be like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. for dave, another classic, filet de boeuf. a filts if mignot. >> that is nice. >> and for fred scampi newberg. when is the last time you saw the word newberg on a menu? awesome. absolutely awesome. but for me the most noble of dishes, dover sole. dishes, dover sole. this appears to be one of the

Back, behind the screen i'm stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac, cream and glace demi -- and for fred, scampi newberg. when is the last time y...