Chef José Mendin

Wait, cilantro? It's gluten-free, so I think I see you want some.

Wait, cilantro? It's gluten-free, so I think I see you want some.

Actually, Tony, very well.

Actually, Tony, very well.

So it's not chimichurri. That's a basil pesto.

So it's not chimichurri. That's a basil pesto.

The sauce itself is going to be a parmesan leche de tigre.

The sauce itself is going to be a parmesan leche de tigre.

First parmesan with some citrus and some rice wine vinegar. And then on top it just has a piece of parmesan cheese and a fried piece of basil.

First parmesan with some citrus and some rice wine vinegar. And then on top it just has a piece of parmesan cheese and a fried piece of basil.

One nipple at a time. I'll explain to you outside, okay?

One nipple at a time. I'll explain to you outside, okay?

I mean, I think what's going on with caviar right now, the way that people are just, it's too expensive. Come on.

I mean, I think what's going on with caviar right now, the way that people are just, it's too expensive. Come on.

The what? Oh, the tinned fish? It's just the way they preserve the fish.

The what? Oh, the tinned fish? It's just the way they preserve the fish.

This is my version of a corn soup dumpling.

This is my version of a corn soup dumpling.

Sasha's got it under control, don't worry. You were saying... All right, so it's a gyoza corn soup dumpling. You guys were right. It's a beef and soy broth. And inside, you just pop it in your mouth, and just like a Chinese something, but it's like a mix of Italian and Asian. So, I mean, they were pretty... Accurate. Excellent.

Sasha's got it under control, don't worry. You were saying... All right, so it's a gyoza corn soup dumpling. You guys were right. It's a beef and soy broth. And inside, you just pop it in your mouth, and just like a Chinese something, but it's like a mix of Italian and Asian. So, I mean, they were pretty... Accurate. Excellent.