How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day - Mise En Place
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- At Chicago’s Michelin-starred Porto, chef Marcos Campos makes a menu that revolves around fresh and dry-aged fish from Portugal. The restaurant staff has only five hours to clean and prepare all of the day’s fish before service.
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Credits:
Producer: Daniel Geneen
Director: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
Chapters:
0:00 - Bacalhau (Dry-Aged Cod)
2:00 - Sardine "Hot Dog"
6:16 - Gooseneck Barnacles & Langoustine
8:30 - Monkfish breakdown
11:02 - Uni toast
13:44 - Dry-Aged Tuna Belly
14:24 - Service
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The best part of the Eater channel is that, when they come across a truly passionate team with a clear vision of the food they bring to the table - Eater knows exactly how to capture and document their passion without ever getting in their way. Respect.
Thank you this is a great compliment!
100% agree.
paid actor
well said, their talent really shines true, on both levels
This was a really beautiful video. I wish this place was near me to experience. It looks very special. So unique.
Bearded man is such a vibe
You really thought that one thru
Which one
@@stevehope4572 that’s the joke
AVOID THIS PLACE AT ALL COST. Terrible reviews
Aging french cokehead vibe
I ate here a few months ago. I had a wonderful experience. Everything was excellent! The barnacles was great, but the most memorable dish was an extra to the tasting menu, and is limited to the main chef's counter seats (6 seats, the same counter where they broke down the sardines in the video): Oysters that are roasted with flaming Iberico ham fat. Not only was it delicious, but an amazing spectacle that the entire room stopped to watch. Imagine a waterfall of fire poured over opened oysters... hellz yeah!
Damn sounds amazing! Unfortunately, I don't live in the US 😢
Just the way they talk and sometimes take playful jabs at each other just goes to show that they truly enjoy what they're doing.
I've been smiling the entire time watching this one.
First video of a real kitchen atmosphere i've seen in a while.
Yeah!!!
yes, first the jabs and then the 2 dudes just going, "nah, ur the sexy one" "nah, you are the sexy one, also you are better then me at this" "nah, you are better"
thats a solid bromance right there
One of the most amazing places I’ve ever been and everyone in the team was incredible!!!! If you’re in Chicago this is a must!
What is the price range ?
@@dalerkhakimov $50 - $100 per person, according to Google
@@dalerkhakimov Tasting menu is $150pp
@@bradcsuka5054 For a special occasion, I would absolutely pay $150 for a full tasting menu at a place like this. There's less than 200 Michelin Starred restaurants in the US, so having the chance to experience one is truly an amazing experience and something everyone should try if they're able to.
This place has horrible reviews. AVOID AT ALL COST
This team seems so genuine. That much love in the kitchen surely translates to a delicious experience.
I don't like seafood, but watching other chefs with this level of passion for what they do is always a joyful experience.
You don’t like seafood???
From a person who fished all of his childhood and cooked it all, I can't STAND cooked fish now. It's uncooked or like bluefin, lightly seared and that's the absolute finest fish you CAN ever eat. Give it a shot at a high rated local sushi restaurant and explain to the Itamae (or server) that it's your first time. They will handle all the arrangements.
@@Genny-Zee Fishy tasting things are gross, only sea food i like doesn't have that fishy flavour
@@yesterdayschunda1760 then you really don't like seafood. Try cardboard.
@@DaRealPhillyJawn You think seafood is the only food and if you don't eat it you have to eat cardboard? Go eat your water bugs lol, Lobster my arse, water scorpions.
Love this quote from Chef Erwin: "We're lucky, we're making something we love."
A masterpiece and not a gold flake in sight
I wish I wasn't poor and could actually try this crazy good looking food.
I hope that you can get happy someday
Stop wishing and just start being not poor.
Get a better job 😅
Looks like wishing isn't working out too well.
@@waltermercado9152 mans just solved poverty 💀💀
The fact that theres such an acclaimed portuguese restaurant in the USA fills me with so much happiness. Portugal crl ♡ Sadly theres no portuguese chef, which i didnt expect :(
Not sure where you got the idea that this is a Portuguese restaurant. The owner kept saying Spain and Portugal.
@@cwg73160 You're joking right
@@adamfuchs2304 Spanish and Portuguese. Doesn’t sound like a joke to me, but maybe my humor is a little different.
@@cwg73160 Porto, also called Oporto, is the second largest city in Portugal...
@@mincos_outon Snd the owner says it’s a Spanish and Portuguese restaurant. See? I can give facts, too.
Great Video!! Really inspiring how chef and owner are so close while still maintaining provisionality. You guys should cover Osteria Francescana!
El celler de can roca also would be a great idea but I think they are only showing restaurants in the USA
I go by this place every day! I’ve been really wanting to go there - I can’t believe how fresh the fish is! Hard to find around here.
This is wow on all levels. Thank you!
Those presentations are 🔥🔥🔥
8:36 - "the monkfish, it's one of the most ugliest fishes you can find in the sea"
12:32 - "it's a pleasure for us to be able to use a beautiful fish like this"
beauty is in the eye of the beholder lol
the mutual respect between this lot is amazing and is exactly the thing that will make the business last.
Chefs calling each other chef is a super rare thing since the head and sous have such big egos... amazing!
I eat kilos of barnacles a year...its like popcorn for me. I live one kilometer from one of the places ppl catch them in portugal. I love it!
amazing, one of the best places like this ive seen
There is such a rolling traveling gypsy group vibe going on... and the lighting, the mood, the decor is amazing.
Not too much high brow theory talk, its all just instinct and raw talent and passion.
Nope. But it's funny you think that...
umm
In Asian cuisine, especially sushi, we salt-cure and age fish as well.. nothing new here.. it's waay hyped
Great to see such passion for food! Cheers people!!
For me, this was one of your best episods. Thx guys so much for all these free videos !
This place looks like it's worth travelling to Chicago for.
Thank you for this
so another thing that is quite important about drying the fish... it DOES NOT stick to the grill (no grill in this kitchen) but a real consideration when braaing fresh trout next the dam. flek it (guts out) and hang it on a fence in the wind to dry. THEN stick it on the grid. you will be amazed!
Insane way of blend & cooking
The food looks incredible
I love this series
My mouth has not watered more watching a TH-cam video
Mind-blowing!
Amazing, what amazing food and masterful chef's
For anyone interested, Erwin is wearing a Mac’s Club Deuce hat which is a kickass dive bar in Miami Beach. Anthony Bourdain said “It’s one of the last true dive bars in Miami Beach” and I can confirm it’s a sanctuary for those who want a cheap drink and good time. If you’re in that area, you gotta stop in
I'm a Miami native and when I saw the cap I flipped out 🤣
Wow! that was spot on
Seems like a great team. Team work makes the dream work babyyyy! LEEEEETTTSSS GOOOOOOOOOO
Fantastic!
One of my favorite restaurants in Chicago. One of the reasons I moved here, even though I found the place where I fit perfectly now, one of the top reasons for me even considering about taking my career to Chicago, a special place through and through, good foh staff, and great cooks always make me feel welcomed and remember me when I come back.
You moved to Chicago because of a restaurant?
How’s the gangs and gun violence?
Don't get shot or carjacked
Amazing job , congratulations
I am from Spain and i am a chef i work with many so talent chefs and i see very interestig job in your hands.
Thank you👏👏👏👏
The chef's accent sounds more french than french itself!!!
i'm french and I immediately recognized that he was french
Notice. The Mac's Club Duce cap on the chef. These guys are the real deal when it comes to seafood. Next level.
It’s a Michelin-starred restaurant. Of course they’re the real deal. Did you not NOTICE that part?
I realize this comment is a year late, but Marcos' voice is EXACTLY like the pyro/explosives specialist from the Atlantis movies. The clip at 2:50ish when hes talking about the fresh sardines really sold it
So best,Amazing
Seeing something portuguese is cool. Getting closer to some of my roots
while the food is very pleasing to see, hearing them talking about how the native eats it is such a thrilling thing
"Poor Baby He's Bloody" LMFAOOOO
Pheww been a minute, everyday I refresh my feed to see if there's any new video from EATER
Ah pois, o belo peixe português 🤞🏻🇵🇹
that looks insanely good
I love this channel
Porto is now on the bucket-list for Chicago.
This would be such a great job, to unbox all that seafood every day! I'm hanging out for local lobster season here, (opens 16 November).
top notch!
This video just got me wanna go back to Chicago so so bad!
Food is amazing You can watch classics and innovative and it looks like there is not end to new recipes :9
WoW Amazing Chefs thank You Chef
Fancy n classic as usual ,chef kiss 🔥
10:42 Every can of fish up there but the best from Portugal, Nuri Sardines!
Exceptional display
Beautiful kitchen
I wish I'd known about them when I was working there for several months
I am from Portugal and this is such a wholesome video, loved it 🇵🇹
What about this video is wholesome? It’s a look into a restaurant. That word doesn’t mean what you think it means.
@@cwg73160 u dumb
@@cwg73160 idk where you're from, but for us, portuguese people, it is wholesome because it's very hard to hear anything at all about Portugal outside Portugal. Where small people, we get happy with little :)
P.S.: I've seen your comments in this video, what about halting all that hatred and just let people be happy for their country and culture.
@@joaoxabregas1179 You obviously don’t understand my comment and, therefore, your words are meaningless. Don’t reply without first understanding.
@@cwg73160 vai mas é descascar alhos
this is incredible:
That uni toast would totally be a one biter for me 🫃
Thats a dope team
AWESOME CHEFS
One of my favourite series on youtube!
beautiful food.
Wish I could visit Porto. Looks like my kind of place!
amazing
Quelle belle restauration! The food idea's are super good!! But for me (personal taste) Monkfish eaten on catch day! But this why cooking is so great,we all have to try different ways!!
i love their relationship
Wow just wow
Love this series
Best episode
I would love to work under these two
This must be the finest restaurant on the planet I could easily see myself spending a whole day here. They work so hard, and it doesn't show. Perfectionist!!!
“They work so hard, and it shows.”
That’s how the phrase is used. You’re welcome.
Wow all that fish 🐠 👍💕🕊
Great video with the exception of the Wii Sports soundtrack in the background
Supreme Lobster (where they are sourcing that fish) in Villa Park IL has a walk in retail store.
"I start to WORK... he was ONE YEARS old..." 🤣😂🤣😅🤩
Quality.
Now THIS is the type of "unboxing" content that I can get into! ha ha!
Oh
My
Goodness
Marvelous
What a shame your not in europe (for me 😪) keep on creating 🥰
Awesome
Bet that kitchen smells lovely
Beautiful
The French guy is a master and only 41, I’m so inspired 😮
This restaurant is the voice of the sea
Absolutely beautiful. No wonder the chef said "i could work 80h a week, I don't care : i love my job" -> No kidding ! The quality of products is so over the top ! :O
The barnacles dish looks amazing.
Even in a Michelin Portuguese restaurant, there's always a French Chef somewhere 😄
The bearded man is a vibe and a legend
Freshly caught sardines are very tasty and tender. Freshly caught fish have great texture and an amazing taste it's like 10/10 and when they are frozen, they would lose some of that flavor, they'll be like 7/10-5/10.
I love the comradery.
Great video and passionate professionals, but flying in ingredients in this day and age I would argue is debatable.
It's certainly not sustainable
@3:19 accidental renaissance 😂
Yum yum with a cold beer
These accents have me sold on the food..
I would love to see you do one of these with Josh Nyland