And we're back.
Now, we're all finished with our brioche, which we've let rest,
and the total time for that should be a quick and easy 27 hours.
We're getting ready to cut that
with some cutlery that I've had made from a stonemason in Italy.
Now, if you don't have the time or resources for that,
no worries at all.
Just know that your dish will be a complete and utter failure.
Okay, the next step that…
Uh, the next step will be to get our eggs that we've taken out of the sous vide.
Now, this, of course, is a task that's pretty much impossible to do at home
and it's almost pretty pointless for you to even be doing and watching this at all,
but that's totally and completely fine.
Uh, we're gonna then go on to our black truffle.
Now, you can get that from your local five-star restaurant…
…and that should cost you $3,000 to $5,000 a pound.
Uh, and it's important to remember to have fun
while you're doing this, okay?
A little leak never hurt anybody. Okay.
And then, you're gonna take a perfect little sliver of chive,
put that all on top, and it'll be great.
And of course, if your dish fails, it's no worry at all, no trouble, really.
You'll just be a complete waste of space and a failure and a disappointment
to anybody who's devoted any time or energy to you.
Jesus Christ.
Hi.
Hey, Syd.
Hey. Hi. Um, how are you?
Good. You?
Good, um…
I just wanted to say thanks, first of all, just for your patience.
And, like, um, yeah, just… I know that I maybe…
Um, I'm not, like, the best communicator and I've sort of…
Um, I've just been, like, a little bit back and forth and stuff.
And so, yeah, I just wanted to say thanks for that first.
Yeah.
Um, but I don't think I…
I can't, um, I can't come work for you or with you
and, um, I think I'm gonna have to stay, um,
at Bear and just, like, finish things up.
But I just wanted to say thank you, like, for your patience…
- Mm-hmm. - …and, um, understanding.
Like, I know I've just been kind of back and forth
and circumstances have… have sort of changed. And, yeah, I just, uh…
I think I should I should stay. Yeah, and I'm sorry about that
and-and about how much time it took and everything, yeah.
Hello? Sorry, can you hear me?
Yeah, I'm listening.
Okay. Yeah. So that's, uh, that's it.
That's just what I wanted to say, basically.
Um, and, yeah, again, that I'm-I'm-I'm very sorry.
You don't have to apologize to me.
I'm not the one making a truly idiotic decision.
Uh, okay, sorry, I di… Uh…
I am giving you an opportunity to come here and get better and better,
and you are choosing to stay on a ship that is literally sinking,
keeping your skill set hovering just above the middle.
I wish you the best, Syd. Later.
Thank you for putting up with me.
Well, I love you very much.
I love you too.
- I think it's your turn. - It's definitely your turn.
Oh, shit.
What about paper, rock, scissors?
Hi.
Is that good? Hi. Hi. Yeah.
Just like this.
Just like what?
Like, what if we could keep it just like this?
Is that even possible?
Probably not.
Quiet.
Mmm. Calm.
But, like, wouldn't that be weird?
- Like, too calm? - Yeah.
Like, weird.
Yeah. Yeah, I guess you're right. We got to fuck her up, right?
Yeah. It's true. We got to act bad.
Yeah. And be mean.
Yeah. Like, nuts.
- Like, eggshells at all times. - All times. Volatile.
Aw.
What would she turn out like?
Like you.
Oh, God. Her timing.
Yes, her timing.
Oh, my God. She keeps calling about this photo shit that Carmy told her about,
and I can't imagine a world in which I could give less of a fuck.
Oh, God.
Morning, morning.
Morning, DD.
Okay. You, sir, are set for the week.
I really appreciate you doing this.
I wanted to.
Thank you.
Um, I set reminders on your phone.
The beep-beep is for the pills.
And the beep-beep-beep is for water. Because you just need to drink more water.
How you feel?
The same way I felt three minutes ago. Uh, the same way I felt last week. Good.
Okay, well, good.
I'll go to work.
Uh, I'm there till like 12:30,
but if you need anything, I'm ten minutes away.
I could call a car. It's very easy.
Will you tell me what else is going on with you?
I feel good. I feel fine. I feel strong. I'd really love to focus on you.
Your turn, please.
There's nothing, really.
Nice try.
I'm good. I mean it.
And the children's aspirin.
- Good morning, Chefs. - Good morning, Chuck.
- What's up, Chuck? - Morning, Chuckie.
Morning, Chef.
Hey, Chef.
You all good?
I can't lose another 30 seconds.
Well, I mean, if you can't, you can't.
Yeah, there's gotta be another shortcut.
Uh, you got everything portioned out and heat high?
Yeah. I mean, I-I think so.
All right, well, that's all you can do.
When I was, um…
When I was Carmy's sous, I'd had to sear Wagyu for him.
Oh, shit.
Yeah, it was the worst.
And, uh, whenever I'd practice at home
with, like, different proteins or whatever I'd get my hands on,
basically, I'd nail it, right?
Didn't matter what it was.
The second it was Wagyu and it was in a place like this…
Yeah, it's like…
- Pressure. - Right.
How do you get rid of it?
I think you get to a point where you don't want to.
Like, at first the pressure sucks, right?
It's the pressure that makes you feel shitty at what you do.
And, actually, that's just the pressure getting in the way.
You learn to live with it. And then, next thing you know, you thrive on it.
And before you know it,
you can't fucking wait to get rocked.
Like, you want that pressure, you need that pressure to be able to perform.
So, then, the challenge actually becomes, can you live without that pressure?
Can you?
I mean, I guess not. 'Cause I'm back here working for Carmy again, so…
I'm probably not the person to ask, but you let me know if you find out, Chef.
Will do, Chef.
I'm back here if you need anything.
- Thank you, Chef. - Yeah, you got it, Chef.
1988.
2001.
What the hell.
I still can't tell the damn difference.
What do we, uh…
What are we gonna do?
I don't know.
Leave it all on the dance floor?
Ten hours till service, Chef.
Yes, Chef.
- Dim mak. - Let us begin.
Oh, yes.
Don't get twisted.
These are reserve grapes.
Fuck yeah, they are.
- Yeah, yeah. It's an Italian red. - Fuck yeah, they are.
- Fuck yeah, it is. Yeah. - Yeah.
- Italy all day. - Mm-hmm.
- Mmm. Not too recent. - No. No.
- Tell us more. Tell us more. - Not recent at all.
- Mmm. - Tell us more, Sweeps.
Smell it.
- Skittles. - It's not Skittles, bro.
- It's not Skittles. - It's not Skittles.
1996.
- 2001. - Motherfucker. What?
- Oh, God. Ted, smell it, smell it. - You were right there.
Smell it. Smell it. Smells…
You know what, Gary? I'm not even gonna lie to you.
That smells like Skittles.
- It's not Skittles, bro. You guys d… - It smells like Taste the Rainbow.
"And we serve with strength and honor.
At my signal, unleash hell. Happy Tuesday."
Happy Tuesday…
Good?
Good.
- Hi. - Hi.
How does it look?
- Five more seconds. - Okay.
- Uh, Chef. - Mmm. Yeah.
Try using this. A little easier to turn.
- Thank you, Chef. - Yeah.
Yo, these fucking linen motherfuckers.
They shorted us on napkins again.
Yeah, how many napkins?
A lot. And it is every time with these jagoffs.
Who is that?
Who's what?
That.
Uh, that's Carmen's brother, Michael.
He was my best friend.
Stacked tonight.
But it might rain, so we might lose some folks.
Rain delay?
Yeah.
- Miss a spot? - Yeah, we got it.
Sorry about your friend.
Yeah, me too.
Okay, nine courses. All hits.
- Yes, Chef. Thank you. - My pleasure.
Carm, what is this photo that Mom is driving me nuts about?
- Photo? - Yeah.
She said you said something about a photo.
I said something about a photo?
She said you mentioned a photo…
I know what she said. I don't know what you're talking about.
Do you think maybe it's, like, a photo you liked?
Was it, like, a photo that I liked?
I am gonna hurl myself out the window right now.
Oh, no, I do. I know what this is.
Okay, I've never wanted to know anything more. Do tell.
I mentioned to her at the wedding that I found a photo book.
Well, she is fucking driving me insane about this photo book,
so I need to get it to her, like, extraordinarily quickly.
- Okay, it's downstairs. - Great. Go ahead. Get it.
- You want me to get it now? - A week ago.
- We have service. - In seven hours.
I could help, like, hold down the fort if that's helpful.
Cool. Tremendous. Thank you, Chef.
Wonderful. Thank you, Chef.
Just get it over with.
No, it's never over with her.
You're fast.
Fastest.
This was my first job.
Yeah? Folding napkins, huh?
Yeah, staged front of house. I folded napkins.
Where was that? Copenhagen?
I wish.
Why do you wish?
'Cause I wasn't good enough.
Really?
Yeah, really.
It's okay. I got better.
And then what?
I left.
- You didn't go inside? - Mm-mmm.
You think that's fucked up?
Did you wanna go inside?
No.
Then I don't think that's fucked up.
No, you're doing it.
- Still? - Yes, still.
- Well, what am I supposed to do? - Yeah. Just don't do it.
- Welcome to The Bear. - No.
- It's so weird. - Chef Carmen's mind…
- They just float… - They like float behind you.
Where was your first job?
Here.
Here at The Bear?
No, here at The Beef.
Oh. Right. With Michael.
Yeah.
Yeah, and then when he died, you know, I just…
I don't know, just kept coming in.
Routine.
Yeah, I guess. I didn't know where else to go.
- How's your sister? - Mmm.
It's a work in progress.
Is it weird being back in Chicago?
I don't know. It's, uh, strangely lovely.
It is a lovely place.
Yeah, I think as I came here to address things and not run away from things,
it's made me appreciate it. You know?
So you gonna visit more?
Yeah, I might.
Are you gonna hire me?
We'll see how you doing after today.
Shoulders back. Tighten that ass. Walk.
Welcome to The Bear. The food is tremendous…
- Fak. - Floating! No!
What the fuck?
So just you and Carm?
No, it was me, T, Marcus, Ebra.
Yeah, Carm had already disappeared.
Were you happy he came back?
So are you gonna tell me about that or what?
Um, brown butter rye bread tart with marshmallow ice cream.
- Okay. - Hold on.
What if I do this?
- That's better. - There you go.
- That's something. - Better.
- Yeah. - No!
Okay, then we finish the caviar component with the violets.
What you got for me?
Um, Sauvignon Blanc, Hourglass, Napa. Eighteen a glass.
Okay, great.
Also, um, California Rosé. Eighteen a glass.
Perfect.
And for red.
Uh, Cerrati, Barolo, 38 a glass.
- Whoa. Heavy. - Heavy. Heavy and beautiful.
We also have a Bordeaux from Pastourelle de Clerc Milon Pauillac,
45 glass.
- Oui, Chef. - Mm-hmm.
What are you thinking about?
I'm just thinking about that feeling
where if everything in your life feels like it's a mess
then your work probably does too.
I hear that.
You could also say…
that our work tastes the way it does
because we go through that mess to get there.
Does that make sense?
So how does it taste?
It's delicious, Chef.
Then I'm fucked.
Yo.
What's up?
I'm on Central Ave.
Oh, cool. I'll be right out.
It looks the same.
It's very much the same.
What are you doing there?
I'm just dropping something off at my ma's.
Godspeed.
Appreciate that.
When's the last time you were over there?
I don't know if I remember.
Was it a Mikey birthday or a Fak birthday when she tried to grill the pizzas?
That was a Richie birthday.
How do you remember that?
Because she almost burned the house down and I lost my favorite green sweatshirt.
What it look like?
Like a sweatshirt that was green.
- I'll keep an eye out. - Much appreciated.
How's work?
I got thrown up on twice today.
Mmm. Good.
Same person, different people?
Same kid.
- Good. - Yeah.
She sick?
Nervous wreck.
I've been there.
Have you? Have you been there?
I, um, I gotta go. My break's almost over.
Okay, okay. All right.
- Okay. Later. - Later. Yeah.
- Hey, hey, I was just gonna… - Hey, I…
- No, I just… - Sorry.
- No… - You, you go. You go.
No, I'm sorry. I just wanted to, um…
I just wanted to say
I think it's, um, so amazing that you're going to see her.
I know that that's really hard for you.
Yeah, thank you, um…
Thank you for saying that.
Yeah.
Um, I was actually, uh…
I was gonna call you back to tell you something
I probably should have told you every day when I could have.
You don't need to apologize again.
I think you're wonderful.
Then go find my sweatshirt.
Okay.
Hey.
Was that too much?
Was what too much?
Like, did I share too much?
Too much of what?
You know, like, about my life.
Richie, what are you trying to ask me?
Like…
Should I not have said anything? Like, was that unprofessional?
I asked.
Okay. All right. Just making sure.
Honesty is sanity.
Yeah. And scary.
Yeah, it takes courage. It's inspiring.
I was happy that he came back.
I bet.
I thought that he was mad at me.
Why would he be mad at you?
I guess I thought that he was ashamed of me.
- You ever ask him? - No.
No, fuck, no.
- Right, and he never asked you. - How do you know that?
'Cause I have brothers.
Oh, your, um, your tie.
Oh. I missed a spot?
Uh…
I'm sorry, may I just?
You may.
Got it.
What does that mean?
Fuck.
Okay. Okay. Yeah.
I'm really sorry, Margie. I'll get that check in the mail today.
And thank you. Thank you for being understanding.
Okay. Okay, bye.
Fuck.
Just breathe.
You're so fucked.
- Pace. - Pacing.
- And space. - Space.
- Move swiftly, but you're never in a rush. - Never rushing.
That's really good right there actually.
- That's it. - Pace.
That's it, right there.
- Space. - That's really nice.
Yeah.
- Neil. - That means I love you, I think.
No, this means come here. This means I'm sorry.
This is a restaurant, a workspace.
- There's no I love you. - My bad.
Neil, don't make me chase you.
I don't want to, like…
What do you want?
- What, am I in trouble? - No, you're not in trouble.
But what is this shit that you're doing with your hands?
This is a nice place. This is nice.
You are very, very nice.
Just relax, be yourself.
What? What's going on?
I just feel like I don't fit in.
You guys, can we have the room for a second?
- Yeah. - All right, thanks, team.
- Yo, Rich, do you need me right now? - Absolutely not.
"Absolutely not." That's good.
What's going on?
I feel like a stupid fucking idiot,
and this place is fancy and the people that come in here are fancy.
I'm not fancy.
I think they all think I'm a stupid fucking idiot.
Fuck that.
This is your fucking house.
They're guests in your house.
They feel intimidated
then we make them feel a little bit more comfortable.
It's not the other way around.
All right?
- Yeah. - You got that?
I get it, yeah.
- Neil Jeff. - Richard Lawrence.
You're beautiful.
All right.
Stop doing that weird shit with your hands.
- Chef. - Fuck, yeah.
- Okay. - All right.
Yeah, fuck yeah.
All right, guys, thanks.
- Hey, Chef, did you get the spoons? - Yes, Chef?
Shit, yes.
Uh, but I left them on the table outside. I'll get 'em and wash 'em.
It's fine. Don't worry. I got 'em. You finish up.
- Okay. Thanks, Chef. - Mmm.
Chef.
Hi, Computer.
I mean, am I nuts? Does this look, like, great?
It's better. It's way better. Not holy fuck better, but better.
You cut resources, people, ingredients. Table turns are tighter.
The Beef window continues to thrive, and may God bless Robot Charles.
Also, you were right about Marcus. Smart to keep him.
Yeah, well, nobody fucks with Marcus.
Understood. Wine sales are terrific. Labor's better.
Table checks are more robust, and social media…
Do you have social media?
Burners.
- Burners. - I have burners.
There's a scallop dish that has been heavily showcased and shared.
- Sydney's. - Obviously.
- Is it really that good? - It's really that good.
I don't like scallops.
I'm really sorry to hear that.
So, Computer, where are we?
Consistent growth, which is a positive, and you survived the review.
But we're hovering at a ceiling.
That's… That's fine, right?
- You won a lot of championships with fine? - Carm locked the menu.
Congratulations on making sense.
The staff is very focused.
Yeah, how long can you pay 'em?
We got a day left on the parachute.
How inspiring. What then?
Then it's what we bring in every night.
You know, we have a reduced payroll. We have a reduced menu.
- Sug. - We can cover both.
How long can you pay them?
At this level, we can operate.
Then it's one of those tiny umbrellas that fits in your pocket
and the rain goes right around.
Computer.
We can keep going.
According to this data? Sure.
But that's not the right question.
What's the right question?
Why would you keep going?