Servinga Wildly Ambitious News Today : Breaking News, Live Updates & Top Stories | Vimarsana

It was like, oh, man! oh! i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and you'll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and you've got some goose hearts perseaud for good measure. >> there is a goose heart, excellent. goose heart. >> hearts in genera...

Months. at the beginning, i was lucky that i didn't have like a lot of -- i was like, oh, man. i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever changing menu out of this suzi homemaker oven. tonight there's razor clams and a cream of haddock roe. >> very cool, thank you. i love razor clams. >> and cok st. jac. nobody seems to skimp on the portions. head cheese with an cassese mustard and truffled sweet breads. and you got goose hearts for good measuresh. >> goose heart. >> excellent goose heart. >> hearts in general. >> al...

At this point in my life, i just don't know anymore. are these young cooks, these servers, these dedicated entrepreneurs, are they hipsters, or am i just a cranky, old [ muted ] who thinks anybody below the age of 30 is a hipster? i don't know, but i admire them. >> how much did it cost you when you opened? >> not much. >> look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with thun 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 -- >> i would say like three...

>> 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? >> i would say like three months. at the beginning, i was lucky that i didn't have a lot of customers. i was like, oh, man! oh! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker oven. tonight there's razor clams with berno roisette. an...

That i didn't have a lot of customers. i was like, oh, man! oh! i was freaking out. >> and yet these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzy homemaker oven. tonight there's razor clams with berno roisette. and a cream of haddock roe. >> very cool. thank you. i love razor clams. >> and coquilles st. jacques. you'll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and truffled sweetbreads, and some goose heart perciade for good measure. >> the goose heart is excellent. goose hear...