Jonathan Gold has been thinking about the way food media covers restaurants. He ordered Pachuga at Meadowwood and didn't know what it was, so he peered around the back to figure out how they make it. "It's one of the best bowls of soup I've ever had," says Gold. 'I want that sense of discovery'
Dave recounts all the amazing things he ate in Mexico City, including one of the best last courses he’s ever eaten at Pujol and the timeless excellence of Contramar. Then Dave and Chris introduce a couple of new segments, "Theoretical Dinner Party," in which they draft aging rock stars to eat dinner with, and "Culinary Arbitrage," in which they dissect the value of live shellfish and New York City sushi. Other topics include white lying to your friends, the importance of colonoscopies, ice baths in the morning, the benefits of routine, and spot prawns vs. lobster.
Hosts: Dave Chang and Chris Ying
Producers: Sasha Ashall and Gabi Marler
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