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He doesn't grow his base. hit doesn't shrink particularly, becau but it's not a great place to be. doesn't seem to impact on him. i don't know what he responds to. i do wonder whether some of the things in the last week that have seemed particularly strange are a result of some of the hoof beats of these investigations, you know, louder in his ears is. but, by and large, you know, now, on the tax thing, i have a particular view on this, which is, it's a little bit like roy moore. the republicans may win the roy moore race in alabama. i suspect they will, but i'm not sure that's a gift they wan...

Pompeo, admiral rogers, the head of the nsa, all the way to james comey, trump has had a lot of inappropriate contact and then pushback to those. the excuse that he's new to this and doesn't understand how immensely inappropriate this stuff is, it doesn't hold up and it does start to corroborate the notion that, hey, this isn't just a political neophyte, you know, who doesn't understand this isn't the way you go about things, but instead there is some kind of obstructive intent about what he's doing. >> do you read anything into his response, john, that the white house has been cooperative wit...

Continental ocean liner classics, such as caesar salad, tossed fresh to order tableside. and beef tartare, also prepared tableside, as one must. shrimp cocktail. not a deconstructed shrimp cocktail, mind you. a shrimp cocktail. the way jesus wants you to eat them. all served by a dedicated professional. in -- at culinary school, we were taught this. we had real customers as your final class. we'd have to do the -- peel the fruits tableside, all that, which inevitably would fly off the fork and land in somebody's soup. i was so bad at it, too. i'd start with the orange. run into trouble. i'd be...

Shrimp cocktail. not a deconstructed shrimp cocktail, mind you. a shrimp cocktail. the way jesus wants you to eat them. all served by a dedicated professional. in -- at culinary school, we were taught this. we had real customers as your final class. we'd have to do the -- peel the fruits tableside, all that, which inevitably would fly off the fork and land in somebody's soup. i was so bad at it, too. i'd start with the orange. run into trouble. i'd be, "i'll be right back." behind the screen, i'm, like, with my teeth, stripping the thing. at least once a day, one of the students would set them...

No, that shit doesn't happen here. like i said, professionals. >> waiter: this is going to go, uh, like a big fireball. >> anthony: fireball. good. the kind who know how to properly prepare these dishes. ♪ sweet. >> fred: i swear i had, like, a goosebump moment. >> anthony: yeah. for dave, another classic -- filet de boeuf en boite. a filet mignon, a sauce made of cognac, cream, and glace de viande. that is nice. look at that. and for fred, scampi newburg. when's the last time you saw the word "newburg" on a menu? awesome. absolutely awesome. but for me, that most noble of dishes, dover sole...