I agree that mortar pestle release flavors better than food processor, but milling grain or mixing big batch of cornbread by hands are just a waste of time n energy.... Sometimes they just wanna sell stories just to be unique
this is like saying that the idea of an f1 car is a waste of time because it has too much detail. milling grain beforehand with less friction creates less oxidation and less heat in the grain itself, the flavor is a very different thing, that is just reality. it also ensures you are not getting product that sits around for a long time by keeping it whole or ordering whole grain vs pre ground. the longer it sits processed the more the flavor is oxidized and just not as great. its also cheaper to order less processed grain.
unnecessarily make his staff's life harder. Unless it is actually better to do it by hand, i see no problem with blenders, food processors and stand mixer.
Exactly the type of guy I expect to have a horse tattoo on his head. "We don't use electric machines" then gets on his tablet 1st thing in the video lol. What a clownshow restaurant.
Of course you have the freedom to adjust for taste when you use machines?? The theory behind this just seems self flagellating and a great way to burn out your workers.
@@TheShelbinator3000most Michelin starred restaurants use modern tools... its almost like better food can be created with those tools. This is just to be different since their food doesn't stand out
@@TheSVK The star system also heavily skews rather overtly towards the trappings of modern fine dining and luxury. I think we can agree that fancier food/ambiance does not necessarily mean better food, correct? Same for modern? Is some of the best pasta not almost entirely handmade? Or the best best dumpling? But let's go with that Michelin logic for a second... SEVERAL Michelin starred restaurants also emphasize rustic, wood-fired cooking and a lack of modern appliances, methods, and techniques. Asador Etxebarri in Spain comes to mind. Look it up. And to your last point, it the food at Dunsmoor does stand out. They're very busy and well-regarded by anyone paying attention. And currently sits at #10 on the LA Times 101 Best Restaurants list. Personally, I think it's excellent. Top notch wine program as well. Cheers.
If they are selling 50-75 a night, I guess that's what the market desires, but I'd have never guessed. I suppose there's a lot of labor costs that go into it given they hand mill the flour.
This guy is full of it! What do you mean? "Let's see if we have everything we need for a day." You have people who do that in advance in any restaurant
This is hilarious, we see them use hand-operated machines 2:31 and in one shot he is using a gas lighter to start the fire. Food looks great although I am unsure how this "no machine" gimmick actually affects it.
Don't really see your point here. When he says they aren't using machines, it's fairly obvious the distinction he's making is that they aren't using electric machines to process food... hand-operated mixers and gas lighters are not electric machines.
There's merit to using a mortar and pestle depending on what you're making, but choosing to not use blenders or even a hand mixer seems very silly. Literally just making a task more difficult so you can say it took more effort.
It’s like modern gastronomy who choose to use a laser to caramelize a crème brûlée instead of a torch. Unless the results affect the food or dining experience, it’s just pretentious to make things more complicated.
Who the F makes salsa verde in a machine and not by hand? But I use electricity to light my stove top, which is run by fire. I also use it for the lights, which allow me to see what I'm cooking. And do they ring up the customers on an abacus? So he uses electricity
I'm not watching this. Instead I decided to pepper the timeline to see what machines are being used. First up at 1:01 is a tablet, a machine. 3:10 - wood oven is a machine. 6:59 - clip board is a machine. 11:17 - smoking machine.
He’s talking like this is a totally new concept. There are thousands of rustic style restaurants all over the world. They just don’t act so pretentious about it. Also 5:55 “add some oxygen” YOU EXHALE CARBON DIOXIDE NOT OXYGEN.
Your last point is not accurate - you also exhale oxygen. In fact, exhaled breath is roughly 16% oxygen and only 4% carbon dioxide (the rest is mostly nitrogen).
As an L.A. denizen, I immediately went to check out the website & the reviews. It didn't take long for me to find out that it was not for me. There isn't a single vegetarian entree on the menu, let alone vegan. That means they are neglecting a significant and growing portion of their potential customer base, myself included.
Interesting concept, if not for an Amish restaurant in Pennsylvania that doesn’t use machines or electricity. You have to order your meals for your table, 24 hours in advance, depending.
Late stage hipsterism
Stead of using a lighter he needs to rub 2 sticks together to make fire 😂
"All done by hand" - whips out a tablet to confirm the reservations. Bro are you even trying?
he means the food being made, numbnuts.
LA hipster restaurant final boss
staff using a digital scale at 5:38, turnover rate must be crazy
nah fr that be mad cringee
what do u mean?
@@muneebalighouri1593 u have to weigh every portion out
Using a ;lighter to light the fire?? They should be using two sticks
I agree that mortar pestle release flavors better than food processor, but milling grain or mixing big batch of cornbread by hands are just a waste of time n energy.... Sometimes they just wanna sell stories just to be unique
Yeah just ups the cost alot, there are even a ton of manual devices t hat still make a ton of these things easier lol. I agree w you!
Also, yeah bro got a horse head tattooed on the side of his head - he craves being unique
this is like saying that the idea of an f1 car is a waste of time because it has too much detail. milling grain beforehand with less friction creates less oxidation and less heat in the grain itself, the flavor is a very different thing, that is just reality. it also ensures you are not getting product that sits around for a long time by keeping it whole or ordering whole grain vs pre ground. the longer it sits processed the more the flavor is oxidized and just not as great. its also cheaper to order less processed grain.
Peter .....the horse is here.
Casually scrolling through the comments and I just randomly start reading this in Lois's voice.
No machines, first thing I do when I get in is check my computer...
My gardener cuts each blade of grass by hand, that's why he's $156/hr.
Should be using a large ice box instead of a refrigerator. Underachievers!
😂😅😂
Should of use a flint instead off a lighter!
Seriously, if he's going to use that as part of his restaurant's brand, he should be consistent all the way.
unnecessarily make his staff's life harder. Unless it is actually better to do it by hand, i see no problem with blenders, food processors and stand mixer.
I am not sure if he is bragging or complaining?!?
I would have liked to have seen some of the completed dishes
probably a 5hour wait for a completed dish 🤣
Half way in and you have saved me 7 mins of my time. Thanks.
obviously its in LA lol
I get that he feels he needs a gimmick, but this is just stunt cooking.
I taste as I do literally every time I use a stand mixer or beaters or blender lmao
I want to see more finished dishes!
Sameee
They probably finish the dishes to order during service, when the BA crew is already gone
Oh you don’t like consistency?
Exactly the type of guy I expect to have a horse tattoo on his head. "We don't use electric machines" then gets on his tablet 1st thing in the video lol. What a clownshow restaurant.
You’re a clown, every single restaurant uses a reservation system lol goofy
when he uses a lighter to start the fire 😂
Of course you have the freedom to adjust for taste when you use machines?? The theory behind this just seems self flagellating and a great way to burn out your workers.
guy seems like a manager who micro manages all the unnecessary things
totally
That's how you charge $20 for cornbread
The margins are so low in restaurants that you pretty much have to micromanage everything until you've trained staff for years and years
@@arunramachandran5012 thats crazy do people only go to this restruant so they can do coke in the bathroom later?
Sounds needlessly challenging, and the results don’t look elevated enough to justify the labor.
You'd be disappointed to learn that the results are actually pretty great
The place is amazing and you’re clearly drunk
@@TheShelbinator3000most Michelin starred restaurants use modern tools... its almost like better food can be created with those tools. This is just to be different since their food doesn't stand out
And are the same results you would achieve by using a robot coupe, vitamix, circulator and any other important piece of kitchen equipment.
@@TheSVK The star system also heavily skews rather overtly towards the trappings of modern fine dining and luxury. I think we can agree that fancier food/ambiance does not necessarily mean better food, correct? Same for modern? Is some of the best pasta not almost entirely handmade? Or the best best dumpling? But let's go with that Michelin logic for a second... SEVERAL Michelin starred restaurants also emphasize rustic, wood-fired cooking and a lack of modern appliances, methods, and techniques. Asador Etxebarri in Spain comes to mind. Look it up.
And to your last point, it the food at Dunsmoor does stand out. They're very busy and well-regarded by anyone paying attention. And currently sits at #10 on the LA Times 101 Best Restaurants list. Personally, I think it's excellent. Top notch wine program as well.
Cheers.
Meh, whatever. It’s their restaurant. You do you.
Why is there a horse on the side of his head
That buttermilk shot 👌✨
This is the most California restaurant I have ever seen....
When I saw his Westside Gunn T shirt I knew he was about to get busy
As if it wasn't already obvious dude had immaculate taste
Pray for Paris !!!
sir, we did not need the breakdown of how you start your fire
Hipsters...
Just checked, its like 140 bucks for a beef ribeye with no sides 😂
It is a 32 oz steak
Whats that in non American unit ?
@@dikxiking1626 well it would be around 201 dollars canadian
Let me guess it's EXTREMELY expensive cuz the dont use da masheens
19 dollars for cornbread?!?
Crazy!
If they are selling 50-75 a night, I guess that's what the market desires, but I'd have never guessed. I suppose there's a lot of labor costs that go into it given they hand mill the flour.
apparently its the best cornbread in la
Are you not paying attention to the craft and quality, or what.. just dont go.
@@mines851 bro it's cornbread. A food literally invented by poor people. Even today it's one of the cheapest things you can make lol
dudes knives are blunt asf, especially if hes doing a 70/30 edge no wonder it struggled trough that tuna
No machines make everything more expensive. No thanks.
This guy is full of it! What do you mean? "Let's see if we have everything we need for a day." You have people who do that in advance in any restaurant
he's doing inventory.......?
bro said no machines yet he has a massive ipad in front of him
The chef/owner having a westside Gunn shirt on is awesome
I watched 1 minute of this and you can immediately tell he wants to make it more difficult just so he can tell people how difficult it is 🤦♂️🙄
Agreed. Theres really no upside to what hes doing.
like a true hipster!
To charge more
@@kdm313bingo!
i am a chef and somethings you can just have a machine do it its just better and faster
Love restaurants like these..
Food looks amazing. Forget the haters in the comments.
It does
You could probably make this food just as amazing without unnecessary manual labour, which increases the cost
i really wish they showed the serving part, and people's opinion of the restaurant. Looks very unique
We’ll have a lot of opportunities to charge you a lot more money! 😂
Difficult to cook with one hand tied behind your back
This is hilarious, we see them use hand-operated machines 2:31 and in one shot he is using a gas lighter to start the fire.
Food looks great although I am unsure how this "no machine" gimmick actually affects it.
Don't really see your point here. When he says they aren't using machines, it's fairly obvious the distinction he's making is that they aren't using electric machines to process food... hand-operated mixers and gas lighters are not electric machines.
A gas lighter is not a machine idiot
Insufferable, pretentious, unnecessary
He’s going to say it’s “art”
There's merit to using a mortar and pestle depending on what you're making, but choosing to not use blenders or even a hand mixer seems very silly. Literally just making a task more difficult so you can say it took more effort.
Never seen a horse tattoo on someone's head. Dude looks like a human version of an IPA
Just like your personality
It’s like modern gastronomy who choose to use a laser to caramelize a crème brûlée instead of a torch. Unless the results affect the food or dining experience, it’s just pretentious to make things more complicated.
I've seen some chef tattoos in my day, but...wow.
dat horsey doh
0:46 Bros got a Westside Gunn shirt on what a goat 🐐🔥😭
"No machines".. literally a computer in the first minute
😂
You’re probably a lot of fun at parties…
Should they also not use a fridge?
@@Gnargoyle811 or a freezer 😂
@@Gnargoyle811he got a point. Not using machine is so hard to control. Staff problem in the future.
I didn't realize he was cooking with that computer
Honestly, not disrespect intended.. But it literally seems to be his first day in a kitchen.. Absolutely no idea how things are run
His shirt tells me everything I need to know! Can't wait to visit next year
what shirt is that?
Bruh has on a Westside Gunn shirt (Pray for Paris) I’d go eat there ANY day 🔥🔥🔥🔥
First 10 seconds I can tell this dude loves his craft. Mad respect.
Who the F makes salsa verde in a machine and not by hand? But I use electricity to light my stove top, which is run by fire. I also use it for the lights, which allow me to see what I'm cooking. And do they ring up the customers on an abacus? So he uses electricity
1) Most people
2) They don't use electricity in their cooking process
Pretty straightforward. Pretentious, but straightforward.
@themosthighvaluemaninthega9048 so they ARE cooking in the dark. I must have turned it off before they showed that part
I'd guess most restaurants make salsa verde in a machine if they use a lot of it.
So much hateration and holleration in the comments. It’s a top 5 restaurant in a top 5 food city. Deal with it
I see the competition is in the comments..😂😂😂😂
The choice to forgo electricity isn't a choice, but a necessity in CA.
that westside t shirt !
Anyone know what the leather journal is at 0:34 ? Or something similar.
Dude, is that Ripley on that t shirt? Nice
I'm not watching this. Instead I decided to pepper the timeline to see what machines are being used. First up at 1:01 is a tablet, a machine. 3:10 - wood oven is a machine. 6:59 - clip board is a machine. 11:17 - smoking machine.
Wait, so nothing electronic and the first scene he’s using a computer 😂🤣😂
tuff tshirt chef
Dont let the hipsters come back they did enough damage.
Why so angry, Alice?
Love the Westside Gunn tshirt
Kitchens hot enough but straight fire makes unworkable
That's just stupid
Top 5 restaurants in LA, don’t knock it til you try it
What an absolutely absurd idea for a restaurant. Completely ridiculous waste of labor for nothing.
Any special people coming in that were excited about = Vegans 🤣🤣🤣🤣🤣🤣🤣
Artists love to be inefficient lol They can't produce fast enough but then think its oversubscribed
Pray for Paris shirt on
New Mexico green chilies 😊
The LA hipster chefs are a pretentious bunch.
We will visit you guys soon!
This is so stupid. I bet it takes 1 hour to push the food out. I wouldn’t come here at all
I'm not a scientist or doctor, but burning paper with ink? Not sure what effect that would have when it gets into the food and ingested.
no, you certainly are not 😂
He’s talking like this is a totally new concept. There are thousands of rustic style restaurants all over the world. They just don’t act so pretentious about it. Also 5:55 “add some oxygen” YOU EXHALE CARBON DIOXIDE NOT OXYGEN.
Your last point is not accurate - you also exhale oxygen. In fact, exhaled breath is roughly 16% oxygen and only 4% carbon dioxide (the rest is mostly nitrogen).
@@CrimsonLoftwing neat
when you add air to a fire, you're moving the flames and helping fire interact with the oxygen surrounding it as well.
What do you think the Di Oxide means in carbon dioxide?
Wow this comment is so incorrect. CPR would be impossible if we only exhaled CO2.
Do they accept the barter system or just CashApp?
that whis is beautiful, anyone know who makes them?
thats very hipster of you
More contradictions than the New testament. Food looks great is what is important.
So it tastes better? I am sure it makes more expensive 😅
Pretty soon they’ll be giving H-1B visas to the Amish to do this
Mans a Westside Gunn fan. I'm immediately intrigued 🤔
They don’t use any refrigerator also? 😂
Just use some tallow or oil on that paper and it will go up
Eagle Rock
The comments here are ruthless. Well, if the grid goes down, this is one restaurant that’ll probably be open for business.
As an L.A. denizen, I immediately went to check out the website & the reviews. It didn't take long for me to find out that it was not for me. There isn't a single vegetarian entree on the menu, let alone vegan. That means they are neglecting a significant and growing portion of their potential customer base, myself included.
They have great wine.
westside gunn T shirt 🔥
sounds awful
Bet they charge way more for this bs 😂
Knives are wedges. Wedges are simple machines. Clickbait. Disliked, Unsubbed, Reported.
Planned Parenthood could've helped prevent your comment
Why doesn't he just use charcoal lol
Wood does impart a different (and more) flavour than charcoal.
Sometimes things are best made. Are the stuff you made with your hands.
The definition of LA. Just go eat in SF, Chicago or NYC.
what a clown comment lol..
Interesting concept, if not for an Amish restaurant in Pennsylvania that doesn’t use machines or electricity.
You have to order your meals for your table, 24 hours in advance, depending.
Shoemaker