reservations on the fucking phone.

Because they've called Liverpool House, they've

called Joe Beef, they've been on OpenTable.

You really have to dig around to find my email.

You have to be a bit psycho.

And then you call me and say, we'd like to be eight people

on Saturday night at 7 o'clock.

It's like, dude.

Fuck off.

[LAUGHTER]

DAVID MACMILLAN: My name is David McMillan, and I'm part

owners of Joe Beef with my partner Fred and Allison.

Fred's like my brother.

We're peas in a pod.

We think the same way for some reason.

We like the same things.

We like the same aesthetic and food.

When we look at a space to open a restaurant, it's not

about, hey, we found a space.

Let's open this modern restaurant in it.

It's about, what was it like in this

neighborhood 100 years ago?

What will it be like in 100 years from now?

You try to put on the shoe that looks nice with the jean.

You know what I'm saying?

This neighborhood, I felt, needed that oyster place where

you can have a nice piece of meat.

I didn't want it to have a New World wine program.

I want an Old World wine program.

I only want French wine.

I want to work from the Market.

We're right near Atwater Market.

It's important that we work with Atwater Market, to fit

into the community that's Little Burgundy

and to make it stronger.

Fred's strong, strong, strong, strong in the kitchen.

Whereas I think I'm a bit stronger, perhaps, in the room

with the people.

I've got the chat, the gift of the gab, perhaps.

Can you not do ice right now, when I'm fucking

talking on a camera?

VOICE (OFFSCREEN): Sorry man.

DAVID MACMILLAN: Sorry, dude.

I didn't know it was you.

I want to move pleasantries aside quickly and just get to

first name basis as quick as possible.

Let's get to know each other real quick and have drinks.

That's the thing, I think.

Oh, it's [INAUDIBLE].

What do you want?

Eh?

They've got to live it up a little bit, eh?

[FRENCH].

When you write a menu, and it's fixed, and it says green

peas on it-- there's not always

green peas at the market.

So working on the chalkboard and changing the menu often,

it's something that's rampant now.

It's just a way of working closer

with the Market, really.

Vanya might as well well be my--

she's my business partner, but not my business partner.

For all practical purposes, she should have been.

And Marco, at his age, has an incredible amount of talent.

And he has his own voice in the kitchen already.

We can both see that, Fred and I.

MARC-OLIVIER FRAPPIER: Dessert is basically a pavlova shaped

as a baked potato.

Meringue, parfait, ganache, rum and water.

And soft serve.

Fake orange cheese, carrot puree with gelatin.

Mint.

Hot chocolate sauce.

There you go.

DAVID MACMILLAN: It'd be nice to see Marco develop, perhaps

under Fred's watchful eye, for a couple of years to come.

But he'll definitely be a very successful

and very young chef.

Let's get the [INAUDIBLE] out of here.

MARC-OLIVIER FRAPPIER: So where is Fred?

DAVID MACMILLAN: Fred put a nail in his hand.

MARC-OLIVIER FRAPPIER: Oh, yeah.

MARC-OLIVIER FRAPPIER: Right?

VANYA FILIPOVIC: Oh my god.

MARC-OLIVIER FRAPPIER: And then he got a blood infection.

MARC-OLIVIER FRAPPIER: Yeah.

DAVID MACMILLAN: He's had to go to hospital every day for

five days and take an IV drip.

MARC-OLIVIER FRAPPIER: So that's why

he's not here today.

DAVID MACMILLAN: So we're going to Park, Antonio Park's

restaurant.

And we're going to have some Korean pickles.

Or maybe four slices of tuna.

I love sushi.

It's my favorite food.

I like raw fish and crabs and seafood.

Antonio just brings a different thing to it.

He always has creative takes and tasty flavors.

He's an interesting character.

He's a kind of funny boy.

ANTONIO PARK: Hi, my name is Antonio Park, and this is my

restaurant, Park.

I do, let's say, cuisines de marche, so market food.

But influenced with my own cultures, which is

Argentinian, Japanese, Korean.

It's all mixed up.

But we take the source and just bring it all

together in one plate.

Dave is difficult.

But there's certain things that he likes, and you just

have to focus on those things that he likes.

Like albacore tuna.

He likes pickles.

He like greens, vegetables, and all the other that comes

out of the ground.

DAVID MACMILLAN: That's an excellent [INAUDIBLE].

ANTONIO PARK: That's who he is.

That's who he is.

DAVID MACMILLAN: So what is this, buddy?

ANTONIO PARK: So it's topside albacore.

Topside albacore tuna, sashimi on top of it.

And then you have, underneath, you have a kimchi coleslaw.

DAVID MACMILLAN: Antonio, for real, this is delicious.

ANTONIO PARK: Thank you.

VANYA FILIPOVIC: Do you eat kimchi any

other time than here?

DAVID MACMILLAN: Yeah.

I love Korean food.

That's it, we're leaving.

ANTONIO PARK: One more, one more slice.

DAVID MACMILLAN: No, no, no.

We're leaving.

ANTONIO PARK: One more [INAUDIBLE].

DAVID MACMILLAN: No.

ANTONIO PARK: One more.

Lobster and chorizo.

Argentinian-style.

DAVID MACMILLAN: Argentinian-style?

ANTONIO PARK: Yup.

DAVID MACMILLAN: He's good.

I always enjoy eating there.

He's a sweet kid.

The Argentinian-Korean maniac.

I love you.

ANTONIO PARK: I love you baby.

VANYA FILIPOVIC: Thanks for the snack.

DAVID MACMILLAN: That was just really crazy good.

Thank you.

ANTONIO PARK: All right.

Thank you.

DAVID MACMILLAN: I always tell people, you have to work hard

at not burning bridges.

Come on.

Let's go, guys.

Nora Gray.

When we opened Liverpool House, and Ryan was my dining

room manager, and Emma was the chef, and they worked there

for six years.

And in that six year period, I always said to them that one

day you're going to leave here.

Don't make a mistake.

Leave here properly.

When they opened their restaurant, they were very

respectful.

It doesn't look like Joe Beef.

It's Ryan's own vision of the restaurant.

The food doesn't seem like Joe Beef or Liverpool House food.

It's Emma's own food.

Some people have left here--

to remain nameless--

and just done Joe Beef, up in the East End, verbatim.

And those guys, today, don't even exist because they don't

play with all the other reindeers.

RYAN GRAY: Hey, my name is Ryan Gray.

I'm one of the co-owners of Nora Gray restaurant.

We specialize in southern Italian food.