Mad Food

Jordan & Max review a night out at Pizzeria Sei, where they experienced a rush of emotions while partaking in a farmer's market and luxury ingredient bombardment of a Pico Blvd. Japan meets Italy meets California tasting menu, which was a heated haze of all sorts of dough, tons of cheese, wasabi and caviar dollops, wagyu jus, bottles of sake, pours of champagne, and an emergency Amazon order. Then, Max highlights his upcoming Japan food tour itinerary before Jordan responds to another Los Angeles food podcast host who really wanted some attention.

Jordan and Max talk a recent Summer ingredient fuelled meal at Stella West Hollywood, before returning days later to undertake a meaty marathon of a blind beef tasting. Into the Beverly Blvd. restaurant the boys went to help chef Rob Gentile and team determine the best tasting steak out of eight worthy prime and wagyu opponents. Smacking of lips on mic occured, keto lifestyles were maintained, and a winner was crowned.

Jordan and Max talk the recently announced California Michelin guide, all the stars, and how Los Angeles fared. Plus, Oxalis may not be back, but Max is cooking again, and he shares a few recipes his lucky lady has been enjoying; and where many of the ingredients are coming from, which happens to be a market where Jordan loves the parking, but needs to learn what Tutti Frutti is. Then, it's another trip to the Fontainebleau for grateful Jordan, where the steakhouse almost ruined a night at The Sphere, Bagelmania was experienced, eating regrets were had, and of course the waters were celestial.

The fellas are back with tales of a night together at Baroo and Jordan in San Diego, where he revisited 3 Michelin star temple Addison, and had a first voyage to Callie, where the prawns and chicken were flowing like a Carmel Valley breeze. Plus, they talk all the restaurants they've been needing to visit in Los Angeles, Jordan raps, Max's appearance is changing, and a goodbye eulogy for the Cobras & Matadors Escuela wild one, Steven Arroyo.

Jordan is back from another New York visit where the only real highlight was Katz's Deli, which led to the inevitable comparisons to Langer's, and final judgments are revealed in the long debated battle of the delis. Then, the fellas discuss and rank their favorite Summer fruits and vegetables, and where they've been loving them around town. Plus, the sick truth about the Gjelina six hour brunches, taking the subway vs. Ubering, Benny Blanco and Bubbles at a cheese party, having a family screws things up sometimes, Jordan ate a viral bagel, and the boys crown the absolute best Summer ingredient.

The boys are back with more answers to audience questions covering everything from best international appetizers to serve while watching the upcoming Olympics to Summer desserts, best LA salads, how much Bubbles spends a month on restaurants, at home burger recipes, guessing the fellas top 3 bites, and hardest reservations in Los Angeles. Plus, does Jordan really ruin everything with caviar, an ortolan update, what to order at Dunsmoor and Quarter Sheets, Japanese ice, Joan's vs. Sqirl, more sauna and ice, and The Bear season 3 thoughts.

Jordan and Max talk top five L.A. pizzas, Summer vegetables, pre-Sphere eats in Vegas, stone fruit rankings, Boris vs. Oscar, Jodro vs. Bubbles, capresefication, more Stella, and all the best bites from Jordan's recent trip to New York. All this, plus first dates, broken hearts, and the worst part of being human in part one of the dead of Summer Q&A.

Chef Ben Osher sits down with Jordan to talk his Valley Village pizza, wings, and beyond shop, and all the pitfalls one must dodge when running a small business. And it's all cheesy garlic bread, ranch over blue cheese, salad and fries on a pizza, why those wings are so good, the fingers you need, a Nobu origin story, and a very special July 4th offering.

Ben Hundreds and Kate Burr join Jordan and Max to discuss opening their first restaurant, where the cocktail and burger game is already the talk of the town. Plus, Jordan wants to recreate Rodney Dangerfield's appetizer sandwich with The Benjamin's menu, Max gets angry, Kate and Ben talk the steps it took to open, those chips, that whipped cream, Ben's soundtrack, lessons learned, fried capers, and the dream team that came together on Melrose and Formosa.

A tasting menu of 14 courses straight out of the Oxalis Palace and the mind of Bubbles Shapiro are experienced by a jury of his peers to decide for the final time if Max can actually cook. Ben Hundreds joins Jordan to review the night that started with an aged welcome drink, leading the fellas into buttery broth talk, the perfect potato dish, olive and prawn appreciation, a journey of seafood, the nods to Gjelina, Saison, and Kato, lots of butter, a ballsy chicken dish, absolutely no bread, a nine-year-old sauce, some insane ice cream moves, lots of Saint James Iced Tea love, and an epilogue you may want to miss. Plus, the episode opens with Father's Day chubby tales of a Persian buffet, the movie theater surpise bite, and two Din Tai Fung discoveries.