Heard.
- Feels good? - Yeah.
I'm terrified to look at my station.
- Want me to check for you? - Please.
Say less.
Well?
Yeah, I mean…
I mean, it's real fucked up.
- Yeah. - No, like, what the fuck did you do?
I don't know. It gets crazy over there.
Want me to help you clean it?
Thank you.
Yo.
Hey.
What are you still doing here?
Business papers.
What, Sugar's got you doing paperwork now?
So, I read, "You must create opportunity."
That's a fact, yeah.
When we opened The Bear,
I stopped going to culinary school.
It wasn't for me, Carmy.
I liked my skills, I didn't want new ones.
And when nobody looked for me,
I felt like I didn't create opportunity for a restaurant.
Ebra, that…
that fucking sucks. I'm, um…
I'm sorry.
Carmy, I didn't tell you that for you to feel bad.
No, no, I know. I just…
I should have done better, and, um, I could have done better,
and I'm sorry.
You were busy.
It doesn't make it okay.
You create many opportunities here.
We are slammed.
Very, yes.
Uh, you'll look at this when I'm prepared to show you?
Please.
Please, yes.
I can't wait.
- Time? - Yeah.
You all set for tomorrow?
- More of the same. - Yeah.
Your station looks immaculate.
Yeah, Syd helped.
Are you getting fucking drilled?
I'm figuring it out.
All right.
I'm here.
I know.
Aight, heard.
All right, get out of here, get some rest. I'ma… I'm gonna lock up.
Yeah, good night.
Can I lock up, or is that gonna interrupt your moping?
You can lock it.
Just FYI, you may have heard,
this changing the menu, that's really fucking us.
That's understood. Thank you, Chef.
Is this performative? You waiting for me to ask if you're okay?
I'm fine. I'm thinking.
What about?
Mistakes.
I'll see you tomorrow.
Today.
What?
Today is tomorrow, Cousin.
Hey, Dan. Dan, don't make it hard on yourself.
All you gotta do is drop that gun on the bed
and let me walk out this door.
Wade, listen.
What are you squeezing the watch for?
Are you sure that no one would ever know?
Squeezing that watch ain't gonna stop time.
In relation to those locations I've seen
of the sets and planning,
so I know exactly organically how a scene's gonna move.
- That confidence bleeds into the actor. - That confidence bleeds into the actor.
So I found inordinate trust almost immediately.
And because I said you're gonna be there…
So I then said, "Right, stop, we're not gonna rehearse,
we're just gonna walk through four focus marks,
and I'm gonna… On the first hit I'm gonna shoot"…
There's always this horror of filming…
Please help me out with this place.
If it's fucked, then I am fucked.
I think it's, like, the last thing that's actually keeping me attached to anything.
So, please help me out here.
Amen.
Thanks for meeting with me. I'm so glad Syd introduced us.
Oh, my God, so how's it going over there?
It's been kinda difficult for me
to find some consistency with the pairings,
- because the menu changes so much. - Okay.
Like mushrooms, for example. What goes well with that?
I wanted to introduce you to Pinot Noir in general
because it's a sommelier's best friend.
You smell that earthiness? You smell the mushrooms like fresh churned soil?
So that's what we're going for.
Just always remember, if it grows together, it goes together.
- Together. - Burgundy's known for its mushrooms…
I like that.
…and when you put the two together, it's like peanut butter and jelly.
This Albert? Albert, this is Ebraheim.
Uh, I got your number from the South Side Business Academy.
Guys, are we short a couple of pallets?
You got what you paid for.
- What's up, T? - Sugie, we got a problem.
Our orders are shrinking.
Okay. What do you mean?
Two different farms only gave us half.
They said it was based on the new terms.
Fuck!
Um…
Thank you, T. I'll-I'll get it handled.
- What's up? - Bad terms with farmers.
Oh.
Yeah.
Okay.
So, Nat talked to them
and tried to get them to extend the terms, but…
- Right. We can't do that. - Yeah.
We can only do that for larger orders,
and, uh, we don't got that.
So it's going to be smaller orders with the same terms.
So we're being punished?
Yeah… Yeah, by our purveyors basically.
What?
Well, I saw Francie.
Where?
At the gym.
Obviously.
Outside of a Pinot, what's really good reds that pair well with fish?
There's that saying of you can't have red wine with fish.
You can have red wine with fish.
Uh, so it's not the redness that gets in the way, it's the tannins.
And the easiest way to tell is if you turn it,
and you can see through it
then it's thinner skin and that's gonna go with fish.
- Okay. - So it's super easy.
- Are you following? - Yeah, I think I got it.
It's like, um… Okay, there's like ten apples, right?
- Uh-huh. - And we are supposed to pay
five dollars a month for the ten apples.
- Which is how the… - Right. We don't need any apples.
No, we need apples. Like the hypothetical apples.
- It's not like an actual apple. - Right. Okay. I see.
- She… - Can go fuck.
- I-I'm just the messenger. - What's the message?
Hi.
Hi? Hi.
You know, it's funny like I think of wine, it's like a liquid snapshot of time.
It was that moment everything that was happening for that year,
what the summer was like, what the rains were like, everything,
and it just captures it and it puts it in a bottle.
It's like a snapshot that we get to enjoy.
- We had ten apples. - We don't have any apples.
- They have the apples. - We have no apples. They have ten apples.
We have like five apples… four app… you know?
- Less apples. - Yes.
- What if we have six fennel? - What?
- We don't even use apples. - Where did you get that from?
Six is less than ten.
- Many things are less than ten. - Sure.
She look hot?
- No, not… - Be very careful.
- You… - Be… Don't.
- Is she hot? - I mean, she's…
- Don't answer that! - Okay.
Fucking Francie.
All right, I'm gonna go… I'm gonna go.
Hi, Natalie. Natalie. Natalie.
- Okay, sorry, you're confusing me. - No.
- They're giving us less apples. - Okay, it's bad.
- They're giving us… Yeah. - Okay. Okay. Okay.
I think a good approach
would be to reduce the amount of components per plate.
Okay, how many components do we have now?
On average, five.
- Okay, so we need to subtract. Right. - Subtract. Yes, simplify.
I think three per dish, you know,
which isn't fancy, but, um, it'll help.
Okay, let's do that.
- Yeah? - Yeah, yeah.
Okay.
Am I good to maybe start moving on some of this stuff?
- You think we can do it? - Yes.
Okay, then that's it.
- That was kind of easy. - Yeah?
Di-Did you not feel that that was kind of easy?
Yeah, no, I'm, you know…
I'm working on it.
- Yeah, cool. - Okay.
All right. Good job, man.
All right, you guys, we missed the fucking Tribune.
That cannot happen, okay? We need this fucking star, guys.
- We need to not miss. - Underline "need."
- Who's the star man? - I have no idea.
They're around right now though. It's that time of year.
We don't know what he fucking looks like?
I never did. Jess, did you ever know who it was?
- Never. - You gotta be fucking kidding me.
He's just some fucking bong hit walking around with like a…
What, a fucking magic wand or some shit?
Yeah, do we have to go beat his fucking head in or something?
Yeah, let's beat this guy's fucking ass. What are we doing?
Thank you, gentlemen. I will let you know.
I know they sometimes, like, fiddle with the reservation.
- How so? - They'll book as a four
- and then they'll show as a two. - Maybe they bring a celebrity.
- Really? - As the guest.
Oh, like some decoy shit. Respect.
It's almost better that you don't know who they are.
- Why is that? - 'Cause you need to treat every guest
that walks through your door like they're the chosen one.
If you focus on this one guest,
that guest is gonna know they're getting better treatment.
- You do hear things though. - Like what?
Like they use a weird last name,
like a street in the city they're visiting.
Your call has been forwarded
to an automatic voice message system.
This is Dad.
Call me.
Okay, ready? Check it.
"The world…" Chefs,
"The world can only be grasped by action,
not by contemplation.
The hand is the cutting edge of the mind."
I wonder if, um…
it's a bit, um…
- I mean, like, lofty. - Such a fucking elitist.
No, I don't… No, you're not.
I actually really don't think you are.
It's just a little hyper intelligent, you know? Maybe just…
- Too intimidating. - Yeah.
I wonder if there's something just like a little simpler.
All right.
Hey, heard. Thank you, Chef.
Thank you.
Steve M. Bag.
Bag. Bag. Bag.
How did you end up in the fucking country club?
I didn't end up there. I had to go play with one of the schmucks
that, uh, you know, play there already.
Apparently, you don't need to be good. You just need to have a good attitude.
- Last order. - And we're out.
All right. This is the last guy. You're it.
All right, folks, we love everybody.
I apologize, but we're out for the day.
We ran out. Sorry, guys. This shit happens.
Sold out by 1:15. Excellent, boys.
Thank you, Chef.
Amazing.
Shit.
- Chef. - I am trying.
I can see and it's great, but I want you to stop training.
I want you to work on something else.
- Really? - Yeah, your speed is growing.
I'm seeing the effort. I appreciate the hustle. Take a break.
Yeah, but I can't just leave this like this, you know?
I really want to beat this shit.
You will. Trust me, take a break.
She's right, T.
- I know. - Great.
Jess, can I borrow you, Chef?
Uh, yes, Chef. Thanks, T.
Thank you.
Listen, T, I'm dead serious.
I couldn't do it in under three minutes, okay?
Thanks, Jeffrey. I barely slept last night, so…
Is everything all right?
Yeah. David and I got into a fight.
It was so stupid.
And neither of us apologized, so we slept like shit
and then we woke up feeling like shit
and then I just took the bullet, so…
- Apologized? - Yeah.
I can't have that shit hanging over my head.
It makes you make bad decisions.
Yeah.
- Hey, Jeffrey. - Yeah?
- Have you seen the baby? - Which baby?
I'm gonna shove this spoon right up your ass.
Sugar's baby. Fuck me.
Carmen.
I'm such a fucking asshole.
Yes, Jeff.
Before you say anything, I don't love it either.
Yeah, no, no, I'm sorry, I should've been more aware.
It seemed like you had a plan.
No, I know, and I just, um…
I just I… I wasn't thinking, you know.
Well, I know you know what you're doing,
and we can still make two components work.
What?
Two from three, sometimes from five.
W-What are you talking about?
- Aren't we talking about the menu? - No, no, no, Nat, no.
I'm… I'm, uh…
I'm… I'm calling because I haven't met Sophie yet, and, um…
Yeah, I-I just wanted to apologize about that.
Hold on, I'm just gonna put my head back on.
This is Carmen Berzatto, correct?
Nat, I'm fucking… I'm serious, okay?
I-I really want to meet her, and I can't wait,
and it's fucked-up that I haven't.
Well, I appreciate you saying that.
And I know you're busy, and I didn't want to push.
But I really can't wait for you to meet her.
She's cute.
Yeah, no, I-I bet.
- Okay, that's really all I got, so… - How are you?
Fine, good, yeah. Just, you know, it's busy.
No, really? How are you?
Yeah, I'm all right.
How are you?
I'm great. I'm happy.
So happy. It's like…
I mean, it's fucking…
- Scary? - It's scary.
I want it to last.
Yeah, it will.
How do you know?
Because you deserve it, Nat.
Thanks.
Carm, I almost called you at 3:00 a.m. the other night.
- Are you okay? - Yeah. Yeah, I, um…
I was thinking about Mikey's funeral.
Yeah, you know, there's… there's actually, um…
There's something I wanted to tell you about the funeral.
No, no, honey. Honey, I get it.
But it led me to thinking about the day that I dropped you at O'Hare.
What, to go to New York?
Yeah.
I was sad.
I mean, it was a good sad,
because you were leaving and I was proud of you.
But I was also sad, because at that point in my life,
I just didn't really have anything going on.
What do you mean?
- You know, you had Pete, right? - No, yes. Yes.
I had friends, and a job, and we should all be so lucky.
And I have found that too at the restaurant, and I'm so grateful
that you brought me in.
I think… I think what I mean is,
that day,
Carm, you had such a spark.
Like, it was this beautiful thing…
It was somebody being in love with something.
And being fucking great at it.
And being loved back.
Yeah.
Yeah, I don't know how long that kind of thing lasts.
I think that's what I'm saying, Bear.
You found something that you love.
And it's completely 100% okay if…
What?
If you don't love it anymore.
Because the most special part about it
is that you are capable of that love.
Yeah.
Okay, so we're a little bit jammed up on components, um,
so I wanted to take some of Carm's ideas and just simplify them.
So the first is that scallop.
We're gonna keep that super lightly seared,
um, but instead, we're gonna do it with a compound orange ginger butter.
- Mmm. Okay. - And then on the opposite end,
just keep it really simple with some, like, crisp verts, you know?
So, we'll have some greens, and yeah,
the whole thing is just sharp, fresh, nice, you know?
I love it. So what about the meat?
Ah, yes. Okay, we are going to stay with that delicious soubise…
- Soubise. - …that Carm is working on.
Keep the Wagyu over that,
and, uh, yeah, just have some, like, nice delicious, simple poached carrots.
- That's all I want. - Great.
- Works for me. - Okay.
- Later. - Thank you.
- Hey, Chef. - Oh, hi.
Um, I-I was just pitching, uh, Sweeps some of those menu changes we talked about.
- Yeah. - Yeah, um, do you want to hear?
No, no, you just go.
- Yeah? - Yeah.
Cool, okay.
Um, mind helping me prep some carrots?
- Yeah, let me wash my hands. Okay? - Okay.
So, in summation, um, success is the culmination…
I just fucking had it too.
Uh, success is the…
Sorry, guys. Goddamn it, it was a good one too.
I don't know, just, uh…
just crush the ever-living shit out of this motherfucker.
- Yeah. Let's go. - Hell, yeah.
Let's crush it.
Yeah, great.
Thank you.
- Doors. - Doors.
Fire six clam, one no egg.
Yes, Chef.
- Fire two carrot. - Chef.
Marcus, need to walk the six panna cotta, Chef.
Yes, Chef. I'm almost there.
Backup flying in, Chef.
- Thank you, T. - Keep going.
Fire cavatelli.
- Tina! - I'll be right there, Jeff.
- I'll do it. - No, it's fine. I got it. Just…
Fire four lamb chop, two sub veg.
Marcus, how's that panna cotta?
Walking two right now.
Thank you, Chef.
Fire two hazelnut. Two no shellfish.
T, what do we got over there? Bring here?
- I'm gonna help. - Thank you, Chef.
Great work, Chefs. Every second counts. Keep going.
Hands.