I Tried The #1 Restaurant in America

[00:00] If there are over 1 million restaurants

[00:04] number of best restaurant lists,

[00:06] how could you possibly

[00:08] the best?

[00:11] Well, there actually is,

[00:13] and it says there are five

[00:15] anywhere else on the continent.

[00:17] So I'm testing the top five on the list,

[00:19] eating over 100 courses across

[00:23] is as accurate as they say it is.

[00:26] is it worth it?

[00:27] we're bringing a very important

[00:31] rarely eat food like this.

[00:32] A representative of the people.

[00:34] And at our final stop,

[00:35] a chef who knows what it

[00:38] Starting not only with a

[00:41] but you need a secret...

[00:46] So we step inside a place called Tanière.

[00:48] This is something I've never...

[00:51] A long, eerie tunnel.

[00:53] Am I going to be locked

[00:55] Kidding.

[00:56] This entire restaurant lives underground,

[00:58] carved into a series

[01:01] And as the night goes on,

[01:04] And our first special guest

[01:07] a local Canadian food YouTuber who

[01:11] One of only two,

[01:12] two-Michelin-star

[01:15] The snacks were very unique,

[01:18] Whoa.

[01:19] This is their signature dish called Noble,

[01:21] which in the bottom is

[01:24] And on top, scallops,

[01:25] poached in that butter with

[01:29] pile of the finest caviar.

[01:30] And then they serve that all topped off.

[01:32] The first beverage you get in

[01:35] champagne to go with that.

[01:37] I mean, the good life.

[01:39] C'est bon dans 'yeule.

[01:40] Good in the mouth.

[01:41] C'est bon dans 'yeule.

[01:42] Yes!

[01:43] Welcome to Quebec.

[01:44] All the layers work together.

[01:46] They're leveraging very simple

[01:49] And then this champagne cuts through

[01:53] It is so sharp and tart and just

[01:56] mineralic.

[01:58] This meal makes you want to wear

[02:03] Next up.

[02:04] At the bottom of the

[02:05] At the top,

[02:08] And to the left, various greens.

[02:10] But more importantly, matsutake mushroom.

[02:14] Wow, that is so,

[02:15] so packed full of lobster

[02:18] like this roasted mushroom flavor.

[02:20] Honestly,

[02:23] That's crazy.

[02:24] Full of umami.

[02:26] The fact that we're getting this from

[02:29] like almost,

[02:30] Like, what is number one gonna be?

[02:31] Like,

[02:33] I don't know.

[02:33] This next one could propel Tanière to the

[02:37] So we have a big rock.

[02:38] Ooga booga.

[02:41] So we have cheese,

[02:42] Au Gré des Champs.

[02:43] Yes.

[02:44] Cheese.

[02:45] Let's go.

[02:45] Now,

[02:46] in the upper left and

[02:48] Shaved morel mushrooms in the bottom,

[02:50] and in the center is a

[02:53] And inside that,

[02:56] Cheers.

[02:57] Oh, I have a Ratatouille moment.

[03:00] the woods with my father and

[03:05] I don't like this story,

[03:07] That's a 10 out of 10.

[03:08] That is a perfect...

[03:10] This is a dish that would signal me

[03:14] in the top 50 best restaurants...

[03:16] Creme brulee at a Michelin restaurant.

[03:18] On the left, more caviar.

[03:20] And on the right, a maple creme brulee.

[03:22] I'm a little skeptical.

[03:24] That's insane.

[03:25] If someone were to have asked me,

[03:29] I might have said, on a potato chip,

[03:32] I'm going to go ahead and

[03:34] Number five is low-key

[03:37] The first dessert.

[03:39] But could the final dessert match

[03:42] the final room?

[03:43] An ice cream sandwich that on the

[03:47] and then inside,

[03:48] that little thinner part

[03:50] and the thicker,

[03:53] So, yeah, ice cream.

[03:55] I have a Ratatouille moment once again.

[03:58] This is exactly like

[04:00] It feels exactly like a maple taffy.

[04:03] Everything was extremely good.

[04:06] I loved it.

[04:08] You should try it out.

[04:09] Most people would love this kind of food

[04:13] things that are craveable and delicious

[04:16] like, so crazy.

[04:17] Incredibly fresh local ingredients

[04:21] Who's not gonna love that?

[04:22] So is it worth it?..

[04:24] But is it a number five

[04:27] It's gonna be a hard question to answer

[04:30] Number three is a barn,

[04:33] Number two, reminder,

[04:35] is just a simple neighborhood wine bar.

[04:37] And number one is inside a New

[04:40] We've got an interesting experience ahead.

[04:43] But next, Smyth in Chicago,

[04:45] the only three-Michelin-star

[04:48] One of only 14 restaurants in all of

[04:53] This is about obsessive creativity.

[04:55] But there's something

[04:57] Constant risk taking in the

[05:00] which we'll see soon.

[05:01] And joining me on this adventure is quite

[05:05] Mr. Beef himself, Christopher Zucchero.

[05:07] What the show The Bear is modeled after...

[05:09] Not only is he a restaurateur,

[05:13] So we're gonna find out if we change this

[05:17] You're not a big fine dining guy.

[05:19] So what do you think of

[05:21] and are they worth it?

[05:22] Normally, I would not do this.

[05:24] My wife eats like this.

[05:25] Her friends eat like this.

[05:26] And I've been invited to a

[05:29] It's just never been my thing.

[05:30] Who would want to eat like this?

[05:32] This isn't comfortable.

[05:33] Now we're gonna see how you feel...

[05:36] Within minutes of being seated,

[05:37] they put something on the table

[05:40] upset Chris,

[05:42] That leaf-like object on

[05:45] and underneath,

[05:48] Interesting.

[05:49] Looks like a piece of art.

[05:50] Why would you want to

[05:52] Shall we?

[05:53] One bite.

[05:55] Delicious brother.

[05:56] Oh wow.

[05:57] Super well seasoned and

[05:59] Tasted like a real excellent Ritz cracker.

[06:04] Okay, he's being nice,

[06:06] he seems pretty unimpressed.

[06:07] I think this is the thinnest

[06:10] The bread,

[06:11] crispy corn tuile filled with

[06:14] Second course.

[06:15] And we already have a sandwich

[06:18] My wife's gonna be proud.

[06:19] She's not gonna believe that

[06:23] What flavors and textures

[06:25] Chris?

[06:26] I don't know, man.

[06:27] It's delicious, though.

[06:28] This is one of those things

[06:30] they'll find it delicious and

[06:33] It's like the perfect,

[06:34] perfect pairing of an assortment

[06:36] see together greater than

[06:38] I would normally not eat pate,

[06:43] outstanding.

[06:44] I almost want to eat Vicram's right now.

[06:47] Next up, I don't love uni.

[06:49] And this is like, uni on uni on uni.

[06:51] without further ado.

[06:54] I think it's delicious.

[06:55] This is really good, dude.

[06:57] Kind of insanely good.

[06:58] It's, like,

[07:01] This is one of the only ways I think

[07:04] Restaurants like this will put things

[07:08] like,

[07:11] and they find ways to make you love them.

[07:13] And I think that is hallmark

[07:16] but also good creativity.

[07:17] It's basically saying,

[07:18] we're gonna take this thing that not

[07:23] And then a puffed liquid

[07:25] of lobster with peanut milk in the bottom.

[07:29] This is the most lobstery lobster

[07:32] What he said.

[07:33] It tastes like an amazing

[07:36] Probably number one lobster bite

[07:39] It's the only thing like

[07:42] in the 45 years I've been on this planet.

[07:45] I can't believe it.

[07:46] Is this actually changing

[07:48] We haven't won him over yet, though,

[07:51] Three Michelin stars don't fuck around.

[07:53] They design their spoons for the

[07:56] This is essentially a lobster chawanmushi,

[08:02] It's so hard to make

[08:04] It's crazy.

[08:05] I like custards.

[08:08] This is the type of dish that makes

[08:12] It also is the type of dish that

[08:15] especially...

[08:17] I don't like seafood.

[08:18] I've engulfed everything

[08:20] It's easy to do here.

[08:21] He goes, "I don't like seafood." I'm,

[08:23] hammering him with the seafood restaurant.

[08:25] No, you do whatever you want to me,

[08:28] Chris was shocked,

[08:31] And it gets crazier.

[08:32] Smyth is known for creating

[08:34] and believe it or not,

[08:37] A completely translucent ravioli.

[08:39] You can see through them,

[08:44] Banger.

[08:45] This was seasoned 30 seconds ago.

[08:47] They dialed it in just

[08:49] From an operational standpoint, it's,

[08:52] not only borderline impossible

[08:55] This is another on the spot dish.

[08:56] The little brown pieces

[08:59] a quenelle of cream sitting in a broth,

[09:01] and possibly the most generous

[09:05] Hopefully, Chris likes caviar.

[09:08] It's f***ing crazy.

[09:09] There's no way they haven't tested this.

[09:10] This is the best caviar

[09:12] Same here.

[09:13] Like,

[09:15] This is it.

[09:17] A three Michelin star restaurant

[09:21] And they're like, f*** it.

[09:22] Let's just test brand new dishes

[09:24] put on the menu ever before.

[09:26] Right now on camera.

[09:27] You gotta respect that.

[09:28] I understand

[09:29] why this is at the top

[09:32] I also am beginning to question,

[09:34] should this be number one?

[09:35] Then came the most beautiful bread

[09:40] This looks like it belongs with

[09:43] Oh, my God.

[09:45] That is diabolical.

[09:47] How good that is.

[09:48] It makes Parker House rolls

[09:51] All right, that's what it does.

[09:53] I don't know if this is our last course,

[09:55] that was one hell of a crescendo.

[09:57] And that means that dessert is next.

[09:59] Of course.

[10:00] My favorite quintessential...

[10:03] Any place has rice pudding.

[10:05] I automatically get it.

[10:06] There's a twist, though.

[10:07] The twist is that it has foie gras in it.

[10:09] And I'm gonna be honest with you guys.

[10:10] I don't like foie gras that much.

[10:11] Neither do I.

[10:12] They're f***ing it up for us.

[10:14] I really hope this is not a risk

[10:17] It all comes down to this.

[10:19] Mm.

[10:21] I hate all that stuff.

[10:22] But the rice pudding is warm.

[10:24] Most people never have that s***.

[10:27] This just won me over,

[10:29] I love you, Josh.

[10:32] Going through this whole thing,

[10:33] we took you to the number four

[10:36] three Michelin star Smyth.

[10:39] I think I've reached my ne plus ultra,

[10:41] which is the French word for like,

[10:44] I've eaten 24 inch pizzas by myself,

[10:48] I've never been this full in a while.

[10:50] I didn't think a place like this,

[10:53] And I'm completely wrong about that.

[10:55] So I apologize for sitting

[10:57] so many years,

[10:58] f***ing harping on joints like

[11:01] get your money's worth here.

[11:02] I'm stuffed right now, Joshua.

[11:04] Wow.

[11:05] On to the next.

[11:07] Now that we've come back to the US

[11:10] to Canada for restaurant number three,

[11:12] This one might be one of the weirdest.

[11:14] It's just on a random farm

[11:16] So if all of their food is

[11:18] how are they going to deliver any sort

[11:22] So this is their moment to prove

[11:24] If they can still deliver,

[11:27] Eating with us is Canada's

[11:30] bodybuilding YouTube legend,

[11:32] Will Tennyson.

[11:34] you try to get every last ounce

[11:37] So Will is the perfect

[11:39] Is this meal truly worth it?

[11:40] We'll make that decision at the end.

[11:42] Here we have a tart filled with crab.

[11:44] But you see that little clear jelly

[11:48] That's a hardened gel of pure crab flavor.

[11:50] I don't want to eat it.

[11:52] I want to frame it.

[11:53] It's beautiful.

[11:55] Then in front of us,

[11:56] But it's not a taquito.

[11:57] It is a roe crispy carrot.

[11:59] That's a nice taquito.

[12:01] The tart shell.

[12:05] That was executed well.

[12:07] I love, like,

[12:09] Oh, my God.

[12:10] Never had anything close to this.

[12:11] This is just a snack.

[12:13] I thought when he put this down,

[12:14] this is like a little

[12:16] But it's a towel.

[12:18] This dish is interesting.

[12:19] I wasn't expecting to see a geoduck dish,

[12:21] which is a type of clam

[12:24] Oh, huge penis, actually.

[12:27] It's very fresh.

[12:28] It almost reminds me of

[12:30] even though there's no egg in it.

[12:31] Not only is this beautiful,

[12:33] hyper local.

[12:34] Because they have stuff that's

[12:36] and then they have stuff that's

[12:38] Are you supposed to, like,

[12:40] like the sake with the dish or you, like,

[12:43] Yes, superset.

[12:44] Crazy use of superset.

[12:46] This is where things got a little unusual.

[12:47] Instead of a small plate,

[12:50] Did you smell it?

[12:51] Sniff the underside of that.

[12:53] Wow.

[12:54] Yeah.

[12:55] So fine dining,

[12:56] which you've already seen, but we have...

[12:58] the signature dish,

[13:01] They did specify you can have

[13:03] Should we ask for more?

[13:05] Of course we should.

[13:05] I low key, could just do this

[13:07] and then just eat that.

[13:08] That's crazy, man.

[13:09] Macros are dead.

[13:10] Memories over macros, right?

[13:13] Why is bread so f***ing good?

[13:14] I don't even know.

[13:16] But I can almost taste the fact

[13:19] It tastes so fresh.

[13:21] You give it a 10 out of 10?

[13:22] I give it a 9.

[13:23] Damn.

[13:24] Almost perfect.

[13:24] This is supposedly the most

[13:27] but will it compete with the

[13:31] I don't smile much,

[13:33] I haven't even eaten it yet.

[13:35] This one deserves a standing ovation.

[13:37] It is a privilege to be here right now.

[13:39] We've had lobster at almost every single

[13:42] Best lobster dish by far.

[13:44] Cooked absolutely perfectly.

[13:46] Seasoned perfectly without losing

[13:49] On to the next course.

[13:50] The most perfectly cooked

[13:54] made of lobster, green strawberry,

[13:57] a savory broth.

[13:59] Oh, this is so good.

[14:00] First of all,

[14:02] Ooh.

[14:05] I also am getting that.

[14:06] They're leveraging all the briny

[14:08] You have dashi, rich umami.

[14:10] God, the scallop is just,

[14:12] It, like,

[14:14] and I don't know how to

[14:15] but the little balls in your mouth.

[14:17] Like texturally.

[14:18] Actually, yeah.

[14:20] The balls in your mouth are crazy.

[14:21] Like, I love these balls in my mouth.

[14:23] Gargle them around and then chew.

[14:25] Whoa.

[14:27] So we've moved on to

[14:29] This is a celery root,

[14:31] They like

[14:32] let it stay in the ground

[14:34] and then it thaws,

[14:35] and then they slowly cook

[14:37] It smells more like a croissant

[14:40] than celery root.

[14:41] That's bonkers.

[14:43] My toenails are curling.

[14:45] Wait pause.

[14:46] How are you supposed to go

[14:48] You know what I mean?

[14:49] Like,

[14:50] I'm just gonna throw it away...

[14:51] I'm like, this is what I expect now.

[14:52] you're not making me

[14:54] Give it to the dog.

[14:55] How many calories you think

[14:57] I'm gonna say we're at 1350,

[15:00] You're right.

[15:01] Yeah.

[15:02] This is the best dish I've had so far.

[15:03] This is number one.

[15:04] Number two is the lobster,

[15:06] and number three is the

[15:08] I just want to point out the fact that

[15:12] Not just a vegetable,

[15:15] I don't know about this one, guys.

[15:16] A halibut dish sitting what

[15:20] Ah.

[15:21] Of course.

[15:24] Personally, we got another number one.

[15:26] No!

[15:27] it's seasoned perfectly...

[15:28] Balanced perfectly.

[15:28] The caviar, little pops of umami,

[15:32] The fish is cooked perfectly.

[15:33] But what I really love about this

[15:36] mouth from the smoked onion.

[15:38] Like, every bite, I'm like...

[15:39] almost like my mind just goes clear.

[15:40] It's just so good, though.

[15:41] We were getting tremendously full,

[15:44] they threw us a curveball

[15:47] Can you explain to me why at this

[15:50] It's like, the last thing I want.

[15:51] Honestly, I don't know, but I like it.

[15:53] Yeah.

[15:54] You sound like you're complaining.

[15:55] I guess I am complaining about it.

[15:59] I think it's kind of like...

[16:06] Oh, oh, you're changing your mind?

[16:08] That honey.

[16:09] I'm never gonna be able to

[16:11] This feels like the most

[16:13] We're transitioning into dessert

[16:17] but also a very salty dish.

[16:18] Our first two desserts were tasty,

[16:21] A rosehip ice cream and an apple tart.

[16:22] But now we have something

[16:25] We have reached the final two courses.

[16:27] So far, they've had non-stop bangers.

[16:29] A few ones that didn't

[16:31] but ultimately, I think overall,

[16:32] we could agree this has been a

[16:35] Are they going to win it at the end,

[16:37] I feel like they have to.

[16:39] I feel like the chefs back there

[16:43] The more I eat this the more I like it.

[16:45] I appreciate the creativity of this.

[16:46] We ate that fast.

[16:49] We have warm madeleines.

[16:52] It's like a little banana bread pillow.

[16:54] Crispy on the outside.

[16:55] It's almost like a donut

[16:57] I love the cold, and I love the hot.

[17:00] It's a nice, lighter thing to finish off.

[17:02] Kind of like a fruity finish.

[17:03] Holistically,

[17:06] I wish it would have ended

[17:08] but I have mixed feelings about it,

[17:11] Is it worth it?

[17:12] I feel like there was a few moments

[17:15] talk about for a very long time.

[17:17] I think that food is more than just food.

[17:19] And I think you'll be able to, like,

[17:21] Makes it worthwhile.

[17:24] I think it's definitely worth it.

[17:26] We're at number three,

[17:29] So we move on

[17:31] This is Mon Lapin in Montreal, Quebec.

[17:34] This is the biggest upset on the

[17:38] like any of the other restaurants.

[17:40] It has zero Michelin stars,

[17:44] and it's run by one of the chillest

[17:47] But I'm a little bit in the hot seat

[17:51] He's a regular here.

[17:52] and his goal is to convince me that

[17:56] the list. We'll see if he's

[17:58] We're at Mon Lapin.

[18:00] My rabbit.

[18:01] Like you.

[18:02] The food, the wine,

[18:03] everything is to the

[18:06] Like,

[18:06] you can come here on a

[18:08] just show up in sweatpants,

[18:11] Kicking us off,

[18:14] except it's filled with chicken liver.

[18:16] A humble and also unexpected start.

[18:20] The cookie is super crisp.

[18:21] It's like a shortbread.

[18:23] A little lightly sweet.

[18:24] And then the inside,

[18:25] the chicken liver mousse

[18:28] So clean.

[18:30] Really nice great start.

[18:31] Another shockingly simple dish.

[18:33] Clams with a lot of crushed

[18:36] Very fresh, briny.

[18:39] The perfect sweetness, acidity.

[18:41] The natural brininess of

[18:43] Followed by what looks like

[18:46] Wow.

[18:47] It's so tender.

[18:49] I was just saying, we think the same way.

[18:53] It's just like

[18:55] There wasn't a million ingredients.

[18:57] It was a great sauce.

[18:58] A lot of Swiss chard cooked very nicely,

[19:02] This last one stopped me in my tracks.

[19:03] These are leeks,

[19:06] And you eat them by taking them out,

[19:08] putting them on a beautiful

[19:11] spoon on some of the aioli they

[19:14] Beautiful.

[19:15] So simple.

[19:16] I always have the word

[19:17] letting the ingredient

[19:19] They're really blowing me away.

[19:20] I can't believe how good this is.

[19:22] We're just getting started...

[19:23] So they've earned their

[19:25] But this next dish might have

[19:28] So we have shrimp from Nova Scotia.

[19:30] which are usually cooked

[19:32] and somehow they've

[19:34] on the plug...

[19:34] So we're gonna enjoy them raw.

[19:36] Yeah.

[19:37] I've never had those raw

[19:42] Yeah, they're unbelievable.

[19:43] Wow.

[19:44] That's insane.

[19:45] Are those not regular capers?

[19:47] Yeah?

[19:48] What are those you said?

[19:49] Blueberry capers.

[19:50] Premature blueberry fermented like capers.

[19:55] Green blueberries fermented like capers.

[19:57] That just blew my **** right off my body.

[19:59] The sweetness from this is

[20:01] lobster, whatever.

[20:04] I mean,

[20:05] I don't think I've ever had anything

[20:08] with sweetness like that naturally.

[20:10] Canada.

[20:11] This is toast...

[20:12] actually a scallop toast filled with a

[20:21] So good...

[20:22] The sauce here is called a

[20:25] That is incredible.

[20:26] Better than any shrimp

[20:28] The textures are so

[20:31] The outside's beautifully

[20:32] The inside is like smooth

[20:36] Almost like a soft scrambled egg.

[20:38] Oceanic, briny,

[20:41] It's a perfect dish.

[20:42] It's unbelievable.

[20:43] The first time I had this,

[20:46] It was amazing.

[20:49] Now a celery root dish that may compete

[20:53] We have a roasted celery root,

[20:57] and finished with a ton of

[21:01] Wow.

[21:02] If I smell it, I only get truffle.

[21:03] When you bite it,

[21:06] It's also so fresh.

[21:07] It's not too rich at all.

[21:08] All the flavors are there to, like,

[21:11] This is making me realize something.

[21:12] Tell me.

[21:13] I understand now why they are so high

[21:17] single thing here is so fresh and also,

[21:19] like, creatively hand selected.

[21:21] You probably have a guy for celery root,

[21:25] you have a guy for clams. It's when

[21:29] suppliers for every single ingredient.

[21:31] A lot of chefs don't think about that.

[21:32] It's kind of a lost art.

[21:33] Mon Lapin.

[21:35] Fewer dishes,

[21:38] And apparently, it's my birthday,

[21:40] It's not.

[21:41] Happy birthday, Joshie!

[21:42] He's 25 years old today.

[21:43] Just aged very badly, that's all.

[21:45] Yeah.

[21:46] Worked in the restaurant industry.

[21:47] Yeah.

[21:48] This is the most random

[21:50] A buckwheat cake is something

[21:52] And every time I come here,

[21:55] Wow.

[21:56] Oh, my God.

[21:57] Right?

[21:58] That's so good.

[21:59] Like,

[22:00] Dense and, like,

[22:02] Yeah.

[22:03] Super lightly sweetened.

[22:04] And then that caramel, like,

[22:07] salty.

[22:09] Textural wonderland.

[22:11] So this is the final dessert.

[22:12] The sorbet meets meringue meets

[22:16] It doesn't look crazy.

[22:17] If they don't hit it with this,

[22:20] Can these guys bring it home?

[22:22] That is a top 10 dessert of my life.

[22:25] I love this.

[22:26] That brown butter powder is genius.

[22:28] Because it brings dairy in without, like,

[22:31] Yeah.

[22:32] Instead, we get the best form of dairy,

[22:35] I'm shocked.

[22:36] Could this place be the best

[22:40] This is the best meal

[22:43] and it is the best cooking

[22:46] You can't be the best

[22:49] You can't, but this is,

[22:51] one of the first times I've been to a

[22:55] a high ranking where it does not feel

[23:00] This level of talent

[23:02] It's just been always under-recognized.

[23:03] I think we're starting to get the love

[23:06] we've had some great restaurants

[23:08] Out of the list we've had thus far,

[23:10] it is the best place

[23:12] We have one more left.

[23:14] So the question is,

[23:15] is this number one or is

[23:19] It all comes down to this.

[23:20] The final restaurant.

[23:22] The number one on the list,

[23:26] From the outside, I'm going to be honest,

[23:30] But what's tucked inside blew my mind.

[23:31] Underneath the surface isn't

[23:34] You're greeted by a display of

[23:38] you're about to eat.

[23:39] Hand selected by the chefs.

[23:40] It's a whole experience

[23:43] It has best restaurant

[23:46] And to help us make this decision,

[23:47] we have the only person I

[23:50] Christian Petroni, chef,

[23:53] He's built and run many restaurants.

[23:55] what does he think it

[23:58] Well, first of all,

[23:59] the people behind it need to

[24:02] There's a level of pure obsession

[24:06] restaurants in America.

[24:07] You need to execute every day at

[24:12] Nobody is moving without purpose.

[24:14] It's theater, man,

[24:18] First course,

[24:18] a wild looking raw scallop set

[24:22] almost like a sushi roll.

[24:25] Send out a dozen more.

[24:26] I would eat 600.

[24:27] A whole tray of them.

[24:28] Every little grain of rice,

[24:33] piece in your mouth.

[24:34] And everything about

[24:37] Believe it or not,

[24:38] this is the craziest

[24:41] in the form of a single bite.

[24:46] Wow.

[24:47] Yeah.

[24:48] When fine dining is executed really well,

[24:50] it's when they can still

[24:52] Because when you lose craveability,

[24:54] You'll be thinking about those

[24:57] They sent these out to let us know, hey,

[25:01] If they were like, take your shoes off,

[25:03] Mine are already off.

[25:04] Oh shit.

[25:05] Belt?

[25:06] So I don't know the last time you

[25:09] personalized chopsticks for you to choose,

[25:11] Part of me is excited about the choice,

[25:13] but I'm also a little nervous

[25:16] These are a little short.

[25:17] Sometimes you just gotta pick a pair

[25:20] I should add,

[25:22] It is so cold.

[25:23] It's like, colder than ice,

[25:26] It's like McDonald's Diet Coke level cold.

[25:28] You know what I'm talking about.

[25:30] This next one is risky,

[25:33] Now, this is a make or break dish.

[25:35] I've had monkfish liver

[25:37] and there have been times

[25:39] Delicious.

[25:40] And then there have been other times

[25:43] It's like butter.

[25:45] Oh, my God.

[25:47] I'm kind of shocked out of the

[25:49] This one's craveable.

[25:50] I was gonna say make or break...

[25:52] So far, it's a make.

[25:53] Underneath that giant dollop of

[25:56] which is kind of like a radish.

[25:58] Underneath that is hot crab all

[26:03] Whoa.

[26:04] I'm, like, tearing up a little bit.

[26:06] This one's really...

[26:07] The little flecks of salt popping.

[26:09] The perfectly cooked kohlrabi,

[26:12] This is a

[26:13] meal.

[26:14] I'm schvitzing.

[26:15] So this is a standout dish for me.

[26:17] It's a dish that makes me ask,

[26:18] is this the type of dish that

[26:21] one restaurant in America?

[26:23] How many times can lightning strike,

[26:25] I don't know.

[26:26] It's striking.

[26:27] Well, it looks like this.

[26:29] It's essentially a giant clam.

[26:30] This one is tempura fried sitting

[26:33] almost oddly simple.

[26:34] But they gave us another little

[26:37] save for the very last bite.

[26:39] If you want to be the best in the US

[26:43] the creative art with familiarity.

[26:46] That's crazy, right?

[26:47] That's f***ing insane.

[26:48] And then you hit this thing

[26:50] The accoutrement.

[26:51] The accoutrement.

[26:54] I'd change absolutely nothing.

[26:55] It was so good because I think

[26:59] the saltiness, the sweetness,

[27:01] and the umami combined with all of the

[27:06] And that was crazy.

[27:07] Now they're hitting me in my soul.

[27:09] Lobster glazed in one of my

[27:13] Gochujang.

[27:14] a perfectly cooked rice

[27:17] The rice is cooked so crazy perfect.

[27:20] And the spicy little kimchi in there.

[27:22] This is, like,

[27:23] the most obvious impression of Korean

[27:26] that is perfectly meshed because

[27:29] the lobster.

[27:30] But then you take a bite of this,

[27:32] this is like an amazing

[27:34] The lobster, creamy, rich butter.

[27:36] We're in France...

[27:38] But then you put it up against

[27:41] One of the things I'm

[27:44] they're telling a story about Korean

[27:47] What drives me to cook food...

[27:49] I'm constantly trying to get people to

[27:53] to enjoy it as much as I do.

[27:54] And that's kind of what

[27:57] They're telling the story of Korea and

[28:01] format in a way that's delicious,

[28:03] We didn't have a single bite of truffle

[28:08] To the right,

[28:09] there's a little chocolate torte

[28:12] thinly sliced black truffle.

[28:14] a corn ice cream on top

[28:17] We waited the entire meal for this.

[28:19] Will it pay off?

[28:20] The texture of the cake is, like,

[28:23] It's like a black truffle brownie

[28:25] what it tastes like to me,

[28:27] and I'm here for it.

[28:28] I love that the truffle adds, like,

[28:32] but leaves almost like an earthy

[28:36] Having that sort of hint of, like,

[28:40] right?

[28:41] Yeah.

[28:42] Is beautiful.

[28:43] like,

[28:44] what I see as a very sort of

[28:47] Guys.

[28:48] A hilariously understandable ending to

[28:52] the craziest dining experiences we've

[28:57] The top five restaurants.

[28:58] The question that we

[29:01] do they deserve their spots?

[29:03] After 100 courses?

[29:04] Five major cities.

[29:05] Here's what I really think.

[29:08] did not matter at all, actually.

[29:10] It's so incredibly difficult to even

[29:13] It's just giving you an idea of

[29:16] you're going to be walking into.

[29:18] They all felt like number one in

[29:21] were all completely different.

[29:22] Each restaurant could be number one on

[29:25] just depending on how the

[29:28] how that person's night went.

[29:29] So just pick something,

[29:31] Love you.

[29:32] see you.