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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? >> man: not much. >> anthony: look at this tiny electric four-burner stove. how long did it take you to adapt to the -- to the 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 ambiti...

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 portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that's truffled sweetbreads. and you got some goose hearts persillade for good measure. >> man: that's ...

>> man: not much. >> anthony: look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- to the 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 subst...

>> 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 portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that's truffled sweetbreads. and you got some goose hearts persillade for good measure. >> man: that's a goose heart. >> david: ...

Myself from the nearest beam. how long did it take you to adapt to the -- to the 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 coquille...