>> The best part about being a girl is making

sure I don't have to do any of this.

[LAUGH] I can't even watch that.

>> It's about the community,

you can't have them walk by.

>> Fat Pasha, Toronto, Canada,.

>> My name is Anthony Rose, and

I own Rose and Son's Big Grill and

Fat Pasha, all on Two Point Street in Toronto.

Fat Pasha is like a combination of

Middle Eastern, Israeli and Jewish food.

It's just happened really well and

just came together quickly,

which is perfect.

It is that kinda Eastern European influence with

the old school Israeli, as well, and

that's what we've created here but in a very

simple kinda back country cottage-y type of feel.

>> Hands please.

>> Right now I'm gonna put

together a salad team platter.

>> We have a little it of carraway cabbage slaw.

We have a spicy Moroccan style carrot salad.

We got some dilled cucumbers,

some beet roots and labane,

topped with a little bit of dried oregano.

We got some heavily charred eggplant mixed up

with some tahina.

Some garlic burst tomatoes and what not.

Some rahini tabouli.

So then we finish this because you've got to

put olive oil everywhere.

See that?

It's super healthy.

Most of it's raw.

Like, if it's cooked at all,

it's cooked in vinegar.

You know, it's just a beautiful,

fresh way to start your meal.

[SOUND].

>> The first time I met Anthony was at

the Drake Hotel, and he kind of opened my eyes to

things should just be good, you know?

And it was the first chef I'd ever worked for

that had really showed me that food can be good.

We were working with the best products.

The same products we worked with at

every restaurant,

every good restaurant in the city but we didn't

have to make them fussy and fruffy and whatever.

It was just good,

bold food on a fucking plate, right?

[MUSIC]

We're gonna do a whole head of

roasted cauliflower.

We give them a parboil,

then we cut them open, just so we can

get the heat inside a little bit better.

We pre-roast them.

So we just give a little extra oil, kind of

get that sterilization going a little bit more.

>> I kind of thought Anthony was a bit insane,

when he came to me and like,

we were hashing out the original menu together.

It's like oh, we're going to do a whole head of

cauliflower and I was like,

I'm gonna come in here tomorrow with like 15

ideas of how we can serve cauliflower.

So I did and it took about five,

six, seven, eight, I don't know,

25 tries to actually nail that dish down.

So now that we've pulled it out, we've go

a good amount of that carmelization on there,

which is tasty and also through the magic of

television slipped some halloumi cheese in there.

>> Start it out with some of our tahina dressing,

some of our schkug.

Schkug's like an herby hot sauce.

A little bit of pomegranate, some of

that sweetness, tartness, a little extra crunch and

now we finish it off with some pine nuts.

The cauliflower is like absolutely our

signature dish.

Everybody orders it.

That's our roasted cauliflower dish.

It's a cool dish and it's gorgeous at

the table because it comes whole and

it's got a knife in it and you can share it.

Originally, when we opened up,

we were just serving a whole cauliflower but

people weren't eating the whole thing, so

now we serve a half cauliflower, as well.

>> I go through like three cases of

cauliflower a day.

It's like, 36 eggs.

Doesn't even make sense.

>> Kev's a smart guy.

I know Kev for years.

He worked for me as a cook and

a sous chef at the Drake Hotel.

You know, he's such a great leader and

he's created such amazing community there.

Yeah, so it's fantastic.

[MUSIC]

>> So we're gonna do our chopped liver dish.

It's loosely, loosely based on a restaurant in

New York called Sammy's Romanian.

>> Sammy's is old school Romanian steak house,

lower east side.

We asked him, like, can we do this in Toronto?

Absolutely.

>> So we have the chopped chicken liver.

We have some grated radish.

We have some hard boiled egg,

some caramelized onion, and

a whole shit ton of gribenes, which is like,

crispy chicken skins.

>> Nice.

>> And the dressing,

of course, we got the schmaltz.

A bunch of chicken fat.

Oh. It comes a bit of

that grilled challah bread.

Eat here every day and you will live forever.

I'm pretty sure it's a thing.

Yeah, the guy in the Globe Mail had

a borderline sexual experience with it

the other week, so.

Here you go, guys.

Put that in the middle for you.

Help yourselves.

You got a little bit of

beetroot horseradish on the side, right?

So a little acidity, a little spice is gonna cut

right through all that fatty goodness for you.

It's fatty, it's rich, it's kinda a little bit

opposite of everything else that we

do because it is so animal fatty and rich.

I mean we have both ends of the spectrum in the

restaurant, we have like vegetables and fresh, and

this then, we have this chopped liver dish.

>> And that's where a lot of the food comes from

and some of the feeling that we're trying to get.

Not only at Fat Pasha but in all the restaurants.

>> This is where we are and

hopefully, this is where we keep going.

Just forward and better, and more veggie and yeah,

just take over the Dupont first, and then the city.

[MUSIC]

[MUSIC]

After we were done making dinner for everybody, we

finally got a chance to all go out together which

is something we haven't had the chance to do yet.

All right, have a good night guys.

I'll see you later at the big grill.

Whew, we're going to Rose and Sons.

We gotta pick up Chris Sandy Sanders,

he's like the the funniest guy on

the face of the planet and he's my boss.

He's the father of Rose and Sons.

You know, he's my daddy.

All right.

>> This is going to be really good.

>> We're going to

Rodney's Oyster House right now.

It's down on King Street.

Rodney's is one of my

favorite restaurants in town,

[MUSIC]

They got an amazing selection of oysters,

gorgeous lobster, crab.

Love oysters but I also love that oyster house

feeling, it's good food, it's fantastic people

with a very cool kinda East Coast vibe.

[MUSIC]

Rodney is like a legend in the city, and

his kids now run the joint.

>> My name is Aemon Clark

from Rodney's Oyster House.

Thirty years ago, my father came to Toronto.

What happened is his father would send him

oysters on the back of a potato truck from

PEI where he's from and he would then give

these oysters out to people around the city.

Eventually, he started up Rodney's Oyster House.

To see them shuck oysters and to see them kind of,

like that old school mentality,

of even the food,

like they're not trying to reinvent the wheel.

They're just making good food.

>> It's the oyster first,

then it's the customer and

then we worry about everything else after,

you know?

All right, guys, a couple dozen oysters here.

So we did a little selection of

East Coast oysters.

That's Onset Bay, Buzzards Bay,

Massachusetts, tray raised oysters, pretty

typical kind of oyster that comes out of there.

Three and a half inches long.

Queen is our middle grade.

Prince, queen, and kings, small, medium and large.

>> Oh, look at the crab.

>> So a nice crab, two and a half pound.

Squeeze his belly but

don't squeeze it too hard.

Don't pull his tail out.

[LAUGH] >> Don't wanna hurt him.

>> [CROSSTALK].

>> Guys, good health, to Rodney's.

To Rodney's, to the holy trinity.

It has Maine tartar sauce and

just a little panko crust.

>> Oh.

>> So fucking good, man.

>> Oh. Oh. >> Isn't that good?

>> They're not too salty either.

>> The mussels were so good and Sandy showed us

that thing with the other mussel shell.

>> If it extends with a tongue,

you have to eat it.

So you go in.

You pick up your mussel, and you eat it.

You gotta stack the mussel shells like so.

Keep it fucking super neat.

>> I've never seen that before.

>> Growing up, actually, my parents would carry

a whole purse of these with them just for

me because I would get so dirty all the time.

>> [CROSSTALK] [LAUGH] A little bit of

this action.

[CROSSTALK].

>> I've been coming forever and ever and

ever, and I fucking love it.

[MUSIC]

[LAUGH] [COUGH] [LAUGH].

>> It went right down my throat.

>> That's disgusting.

[NOISE] [LAUGH] Did somebody just fart?

>> Yeah. >> Jesus christ.

>> Actually at one point, I farted.

So that was very, very, very awkward.

Now let's talk about it.

It was very involuntary.

I didn't even feel it coming.

You can ask my wife.

It's a phenomenon.

>> You know, I came out here expecting a very,

very refined type of eating.

Cardigan search.

>> [LAUGH]. >> I love Rodney's.

We'll always

go there.

[MUSIC]

>> Sounds good.

>> Yeah. >> [LAUGH].

>> Hello there.

>> Oh, yeah.

Hello there.

All right, where are we going?

Did you say Northwood?

>> This is my local.

It's just like a bar in my hood