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>> rene: that's the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. >> soren: a few eggs from my mother's free birds. >> anthony: done. >> rene: it didn't take us 10 minutes, but we have four courses. this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh. oh man. >> anthony: perfect. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fres...

Look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fresh an asparagus should be. just harvest, just cooked, just eaten. >> anthony: i think a place like this, in addition to being the best restaurant in the world or whatever else, offers a real possibility. there is food around, that with a little effort, or a lot of effort, you could, you could make it into something really delicious. >> alessandro: there is the hard thing, ye...

>> rene: that's the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. >> soren: a few eggs from my mother's free birds. >> anthony: done. >> rene: it didn't take us 10 minutes, but we have four courses. this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh. oh man. >> anthony: perfect. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fres...

>> rene: that's the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. >> soren: a few eggs from my mother's free birds. >> anthony: done. >> rene: it didn't take us 10 minutes, but we have four courses. this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh. oh man. >> anthony: perfect. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fres...

10 minutes, but we have four courses. this is like three michelin stars, chef. >> anthony: oh yeah. >> rene: ooh. oh man. >> anthony: perfect. look at that. >> rene: wow. wow, wow, wow. >> anthony: that egg. what an egg. you eat like this all the time? >> rene: i bring my kids up here. all the staff comes here, often. this becomes your reference stream for how fresh an asparagus shld be. just harvest, just cood, just eaten. >> anthony: i think a place like this, in addition to being the best restaurant in the world or whatever else, offers a real possibility. there is food around, that with a ...