Chef José Mendin

It's a lot better than the food that knows everything. I like working around people's diets and stuff.

It's a lot better than the food that knows everything. I like working around people's diets and stuff.

It's like cooking in the kitchen here.

It's like cooking in the kitchen here.

Well, it depends on the kind of foodie. I mean, the obnoxious foodie, I mean. Yeah. We'll make it obnoxious.

Well, it depends on the kind of foodie. I mean, the obnoxious foodie, I mean. Yeah. We'll make it obnoxious.

That smells so good, man. Everybody knows what makes it obnoxious.

That smells so good, man. Everybody knows what makes it obnoxious.

Did they get everything right there?

Did they get everything right there?

Well, it's not a gnocchi. It's a nudie. So there's no potato.

Well, it's not a gnocchi. It's a nudie. So there's no potato.

And inside has pecorino. And it's a truffle butter and then fresh black truffles on top.

And inside has pecorino. And it's a truffle butter and then fresh black truffles on top.

The dish from my restaurant in South Bay, Casa Isola, right next to Pub Billy. Excellent place, too, by the way. Well, are we going to get a ruling here?

The dish from my restaurant in South Bay, Casa Isola, right next to Pub Billy. Excellent place, too, by the way. Well, are we going to get a ruling here?

You can't eat anything.

You can't eat anything.

Mango chutney. I'll be good with the Thai, Jenny. It's really good. Off of what? I can't make it a tie. You have to pick.

Mango chutney. I'll be good with the Thai, Jenny. It's really good. Off of what? I can't make it a tie. You have to pick.