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DAVID MACMILLAN: I hate when fucking people send me
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reservations on the fucking phone.
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Because they've called Liverpool House, they've
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called Joe Beef, they've been on OpenTable.
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You really have to dig around to find my email.
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You have to be a bit psycho.
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And then you call me and say, we'd like to be eight people
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on Saturday night at 7 o'clock.
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It's like, dude.
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Fuck off.
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[LAUGHTER]
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DAVID MACMILLAN: My name is David McMillan, and I'm part
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owners of Joe Beef with my partner Fred and Allison.
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Fred's like my brother.
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We're peas in a pod.
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We think the same way for some reason.
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We like the same things.
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We like the same aesthetic and food.
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When we look at a space to open a restaurant, it's not
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about, hey, we found a space.
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Let's open this modern restaurant in it.
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It's about, what was it like in this
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neighborhood 100 years ago?
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What will it be like in 100 years from now?
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You try to put on the shoe that looks nice with the jean.
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You know what I'm saying?
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This neighborhood, I felt, needed that oyster place where
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you can have a nice piece of meat.
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I didn't want it to have a New World wine program.
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I want an Old World wine program.
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I only want French wine.
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I want to work from the Market.
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We're right near Atwater Market.
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It's important that we work with Atwater Market, to fit
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into the community that's Little Burgundy
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and to make it stronger.
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Fred's strong, strong, strong, strong in the kitchen.
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Whereas I think I'm a bit stronger, perhaps, in the room
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with the people.
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I've got the chat, the gift of the gab, perhaps.
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Can you not do ice right now, when I'm fucking
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talking on a camera?
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VOICE (OFFSCREEN): Sorry man.
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DAVID MACMILLAN: Sorry, dude.
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I didn't know it was you.
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I want to move pleasantries aside quickly and just get to
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first name basis as quick as possible.
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Let's get to know each other real quick and have drinks.
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That's the thing, I think.
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Oh, it's [INAUDIBLE].
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What do you want?
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Eh?
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They've got to live it up a little bit, eh?
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[FRENCH].
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When you write a menu, and it's fixed, and it says green
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peas on it-- there's not always
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green peas at the market.
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So working on the chalkboard and changing the menu often,
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it's something that's rampant now.
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It's just a way of working closer
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with the Market, really.
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Vanya might as well well be my--
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she's my business partner, but not my business partner.
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For all practical purposes, she should have been.
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And Marco, at his age, has an incredible amount of talent.
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And he has his own voice in the kitchen already.
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We can both see that, Fred and I.
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MARC-OLIVIER FRAPPIER: Dessert is basically a pavlova shaped
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as a baked potato.
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Meringue, parfait, ganache, rum and water.
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And soft serve.
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Fake orange cheese, carrot puree with gelatin.
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Mint.
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Hot chocolate sauce.
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There you go.
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DAVID MACMILLAN: It'd be nice to see Marco develop, perhaps
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under Fred's watchful eye, for a couple of years to come.
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But he'll definitely be a very successful
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and very young chef.
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Let's get the [INAUDIBLE] out of here.
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MARC-OLIVIER FRAPPIER: So where is Fred?
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DAVID MACMILLAN: Fred put a nail in his hand.
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MARC-OLIVIER FRAPPIER: Oh, yeah.
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MARC-OLIVIER FRAPPIER: Right?
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VANYA FILIPOVIC: Oh my god.
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MARC-OLIVIER FRAPPIER: And then he got a blood infection.
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MARC-OLIVIER FRAPPIER: Yeah.
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DAVID MACMILLAN: He's had to go to hospital every day for
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five days and take an IV drip.
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MARC-OLIVIER FRAPPIER: So that's why
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he's not here today.
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DAVID MACMILLAN: So we're going to Park, Antonio Park's
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restaurant.
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And we're going to have some Korean pickles.
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Or maybe four slices of tuna.
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I love sushi.
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It's my favorite food.
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I like raw fish and crabs and seafood.
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Antonio just brings a different thing to it.
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He always has creative takes and tasty flavors.
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He's an interesting character.
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He's a kind of funny boy.
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ANTONIO PARK: Hi, my name is Antonio Park, and this is my
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restaurant, Park.
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I do, let's say, cuisines de marche, so market food.
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But influenced with my own cultures, which is
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Argentinian, Japanese, Korean.
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It's all mixed up.
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But we take the source and just bring it all
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together in one plate.
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Dave is difficult.
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But there's certain things that he likes, and you just
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have to focus on those things that he likes.
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Like albacore tuna.
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He likes pickles.
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He like greens, vegetables, and all the other that comes
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out of the ground.
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DAVID MACMILLAN: That's an excellent [INAUDIBLE].
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ANTONIO PARK: That's who he is.
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That's who he is.
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DAVID MACMILLAN: So what is this, buddy?
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ANTONIO PARK: So it's topside albacore.
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Topside albacore tuna, sashimi on top of it.
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And then you have, underneath, you have a kimchi coleslaw.
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DAVID MACMILLAN: Antonio, for real, this is delicious.
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ANTONIO PARK: Thank you.
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VANYA FILIPOVIC: Do you eat kimchi any
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other time than here?
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DAVID MACMILLAN: Yeah.
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I love Korean food.
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That's it, we're leaving.
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ANTONIO PARK: One more, one more slice.
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DAVID MACMILLAN: No, no, no.
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We're leaving.
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ANTONIO PARK: One more [INAUDIBLE].
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DAVID MACMILLAN: No.
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ANTONIO PARK: One more.
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Lobster and chorizo.
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Argentinian-style.
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DAVID MACMILLAN: Argentinian-style?
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ANTONIO PARK: Yup.
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DAVID MACMILLAN: He's good.
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I always enjoy eating there.
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He's a sweet kid.
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The Argentinian-Korean maniac.
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I love you.
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ANTONIO PARK: I love you baby.
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VANYA FILIPOVIC: Thanks for the snack.
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DAVID MACMILLAN: That was just really crazy good.
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Thank you.
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ANTONIO PARK: All right.
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Thank you.
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DAVID MACMILLAN: I always tell people, you have to work hard
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at not burning bridges.
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Come on.
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Let's go, guys.
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Nora Gray.
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When we opened Liverpool House, and Ryan was my dining
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room manager, and Emma was the chef, and they worked there
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for six years.
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And in that six year period, I always said to them that one
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day you're going to leave here.
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Don't make a mistake.
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Leave here properly.
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When they opened their restaurant, they were very
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respectful.
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It doesn't look like Joe Beef.
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It's Ryan's own vision of the restaurant.
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The food doesn't seem like Joe Beef or Liverpool House food.
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It's Emma's own food.
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Some people have left here--
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to remain nameless--
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and just done Joe Beef, up in the East End, verbatim.
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And those guys, today, don't even exist because they don't
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play with all the other reindeers.
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RYAN GRAY: Hey, my name is Ryan Gray.
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I'm one of the co-owners of Nora Gray restaurant.
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We specialize in southern Italian food.
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Basically the kind of food that you wish that your mother
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made when you were growing up.
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EMMA CARDARELLI: This is a bechamel sauce
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with Fontina in it.
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It's got a lot of nutmeg.
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Grilled radicchio.
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Poached pears, which we finish off on the grill, and then we
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mix with parsley salad, candied walnuts, fresh ground
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pepper, and olive oil.
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RYAN GRAY: So that's tortelloni with yellow beets
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inside and Gorgonzola.
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DAVID MACMILLAN: Wow, that's gorgeous.
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Really beautiful [INAUDIBLE].
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RYAN GRAY: And this is the wild mushroom cavatelli.
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DAVID MACMILLAN: Wild mushrooms?
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RYAN GRAY: Yeah.
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They're totally wild.
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They're out of control.
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DAVID MACMILLAN: Ryan's always a hoot.
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I love sitting at the bar with Ryan.
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RYAN GRAY: Cheers, guys.
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Thank you for coming tonight.
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Thank you.
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Thank you.
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DAVID MACMILLAN: His life's mission is to
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pour wine for me.
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We're going to NDG.
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Let's go.
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RYAN GRAY: NDG.
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VANYA FILIPOVIC: NDG.
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No Damn Good.
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RYAN GRAY: NDG is a neighborhood in the West End
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of Montreal that was an Irish working class neighborhood, as
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is Little Burgundy, Griffintown.
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And there is one bar--
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DAVID MACMILLAN: Honey fucking Martin's.
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I'm home.
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RYAN GRAY: The quintessential best Irish bar in Montreal.
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DAVID MACMILLAN: I'd say it's the best Irish bar in Canada.
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There's not a bar that has better quality oil paintings
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of historic boxers.
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And all of the furniture inside Honey Martin's, to be
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noted, nothing has nails.
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It's all tongue and groove.
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It's an amazing bar.
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RYAN GRAY: Mikey!
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Campari soda.
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How about that?
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DAVID MACMILLAN: That's the bottle.
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It still has the old stamp on it.
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RYAN GRAY: Mikey drinks Campari nonstop.
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Mikey is a Campari fiend.
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DAVID MACMILLAN: All right.
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Campari sodas.
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RYAN GRAY: All around.
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DAVID MACMILLAN: Maybe we're painting the
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wrong picture of Montreal.
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I'm a proud Montrealer, but I am one of the 8% percent
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minority of Anglophone Montrealers.
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We're at Montreal's most Irish pub.
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And now we're going to Montreal's most London pub.
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I'm so fat.
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I can't even fit out of minivans anymore.
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RYAN GRAY: Dude.
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I did not break your phone.
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I did not break your phone.
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I did not break your phone!
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VANYA FILIPOVIC: Did you just break it?
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RYAN GRAY: No, I did not break his phone.
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Is it working?
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Tell me it's working.
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DAVID MACMILLAN: We're at Burgundy Lion fucking pub.
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It's a pub across the street from Joe Beef
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and Liverpool House.
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If you look at the bottles behind you, there's a solid
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scotch whisky program here.
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The neighborhood became a neighborhood when Toby and his
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partners, Paul and Jean-Michel, opened this pub.
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So now today, people come here for lunch, and
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it's full all afternoon.
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We come here at 3 o'clock, 4 o'clock, 5 o'clock.
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It's packed at 6:00.
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And it's packed at fucking 2:00 in the morning.
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Toby.
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We're a bit drunk, and we've been out a lot, but we're
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going to cut smoked meat sandwiches off the bar on a