I love Marc's humility and appreciation in calling his chef colleague a "master" whom he wanted to learn from. That's leadership, right there -- the ability to openly desire to learn and to not act as though one knows everything.
lol someone told me last week on Twitter that we were backwards for using firewood in South Africa. I suppose in NYC it's fascinating, but in Africa it's backwards lol. We braai every day if we can - nothing beats it.
Incredible how clean that kitchen looks with all the wood burning and the size of the inventory! Probably the cleanest in the whole Smoke Point series. Really speaks to the quality of Chef Marc.
@@ernestogastelum9123 nah theres scrubs and good ones on both formats but i still vividly remember that weird hipster serving 3 ribs in his BBQ joint, that was sacrilegious
If you can actually SEE flavor. I see it 😂 Looks amazing. Love the use of fire and cast iron and a more diverse menu than it seems at first glance. Would love to eat there one day. Little Piglet or not
We grill whole suckling pigs on special rotisserie grills for special events in bavaria, and man, those are the days. Spanferkel is the best BBQ there is, theres just something special about slowly cooking a whole animal that hits different
I think the ending g really correlates with so many men, when we light a fire or eat a chunk of meat its something internal in us, something primal. Hope to visit this place sometime. Great piece once again
Olivier is the real mastermind there ehh? Lay the brick and worked the grill for a quarter of a century. dude look young too, so must of started very young.
I’m not a fan of steak because I feel like it’s essentially eating a hamburger patty without the bun, but that tartar with the pizza dough pillow knows what’s up.
From where did you get to that conclusion? He spoke for 10 seconds in this whole video, and at no time did I think, “This is a really humble person.” You need a dictionary for “humble”.
Something I hate is that they all think they have invented cooking by fire. No, this has been done for thousands of years. Take pride in whatever quality you produce but don’t act like you have invented a new way of cooking.
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I love Marc's humility and appreciation in calling his chef colleague a "master" whom he wanted to learn from. That's leadership, right there -- the ability to openly desire to learn and to not act as though one knows everything.
Its that MoHawk bruv; not his parents money / work
my mouth was watering that whole time. There is truly something about cooking with fire. So much flavor.
lol someone told me last week on Twitter that we were backwards for using firewood in South Africa. I suppose in NYC it's fascinating, but in Africa it's backwards lol. We braai every day if we can - nothing beats it.
Incredible how clean that kitchen looks with all the wood burning and the size of the inventory! Probably the cleanest in the whole Smoke Point series. Really speaks to the quality of Chef Marc.
Blown away by the imagination and effort by Marc F. & his team
@eater can you guys show the restaurant seating area and maybe a shot or two when its full, to see what the restaurant looks like/atmostphere.
Every week I look forward to this series. Knowing that it's gonna be a good one.
I’ve never had steak tartare (yet) - I would try their version in a heartbeat. The entire menu looks like it’ll be a very fulfilling evening
The food looked amazing, and to actually make steak tartar look great, I have never tried it, but that looked great with the cooked dough on top.
I watch a lot of these videos and just think the food is just pretentious, but this THIS is something I would love to try.
you know its good when there is no caviar to carry the dishes
well you get that vibe on Smoke Point videos on this channel. the ones that sound pretentious come from Mise en Place category
@@ernestogastelum9123 nah theres scrubs and good ones on both formats
but i still vividly remember that weird hipster serving 3 ribs in his BBQ joint, that was sacrilegious
I like it all. It’s art but at the end of the day it’s just food.
Those "pretentious" restaurants have their own set of customer so they probably don't give a monkey about how people like you feel about them.😂
When is Marc gonna be back on TV!? I use to like seeing him, so talented.
Once again, absolute art in motion!
that steak tartar w the fired bread looks amazing
It did look delicious
That steak tartar looked incredible
New York is spoiled with amazing restaurants and chefs
Marc Forgione is a boss. Probably the only chef I would go out of my way to see. One day 😢
Once again, another excellent presentation! Thank you.
No way that I just cooked pork and was looking for something to watch while eating. This uploaded 4 minutes ago. What a great day.
Love these videos. Keep ‘em coming 👏👏👏
If you can actually SEE flavor. I see it 😂
Looks amazing. Love the use of fire and cast iron and a more diverse menu than it seems at first glance.
Would love to eat there one day. Little Piglet or not
that tartar dish and the bread looks so good
Damn...I didn't want that video to end...
damn that milk and heavy cream sure are light ingredients! LOL
Great video. Amazing attention to detail.
never forget the brick chicken man
I've watched many food videos... this one has me wanting me to buy a pane ticket to fly to NYC right now ... . lol Looks amazing..
now this is some interesting cooking concept i have seen in a while here.
eyyyyy it’s the chicken under a brick guy. Glad he’s doing different things now he seemed over his previous kitchen.
Fantastic video 👏👏
7:18 that Rosette looks 🤌🏼
it’s called Lechon de Leche minus the herbs and spices in its stomach.
Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.
love to your success marc after the food network!!
Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.
We grill whole suckling pigs on special rotisserie grills for special events in bavaria, and man, those are the days.
Spanferkel is the best BBQ there is, theres just something special about slowly cooking a whole animal that hits different
Beautiful, would love to eat there someday.
I think the ending g really correlates with so many men, when we light a fire or eat a chunk of meat its something internal in us, something primal. Hope to visit this place sometime. Great piece once again
Great option. Would try.
Wow, this is incredible. I love it. Good job.
Hadn’t seen Marc in a while. He looks very different.
Just Amazing ! 😍😍
WHY did I choose to watch this before lunch?!?! 🙄😖🤣
wow oh wow
Love these vids
can't imagine working in this place in the summer
great team making great food
Great video keep them coming Eater
crazziest thumbnail ever
Marc is a Iron Chef!
Olivier is the real mastermind there ehh? Lay the brick and worked the grill for a quarter of a century. dude look young too, so must of started very young.
On my way
Awesome place 👏🏻👏🏻👍🏻
I’m not a fan of steak because I feel like it’s essentially eating a hamburger patty without the bun, but that tartar with the pizza dough pillow knows what’s up.
It’s not even close to eating a hamburger patty 😂
Aren’t they both cow?
@@adb1917 yea sure
Olivier such a humble guy!
From where did you get to that conclusion? He spoke for 10 seconds in this whole video, and at no time did I think, “This is a really humble person.” You need a dictionary for “humble”.
Dude helped build the oven that he has worked at for 23 years. That’s wild to me.
Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down
We love Widow's Hole oysters!
I’m vegan and that looks delicious as hell.
Hell yeah
It is
Have to look a away for a moment 😌
I do enjoy eating meat however I'm taking a break from it....
Does look amazing 🤩 btw
Yem yem 👏👏
They didn’t say “wood burning oven” quite enough
Oh Hells Yeah ✅
Fantastique
@6:30 DAMN I'm HUNGRY!!! (:
Great
Iron Chef Forgione!
This is what people want NYC to be again. Going out and eating well and enjoying themselves..
What’s going on with NYC right now? Crime rate up?
@@karakun1 your mom.
@@GalacticSpartan oh wow like I’ve never heard of that before *sarcasm*.
@@karakun1 alot of addicts roaming the streets
@@karakun1 Why tf did you write out “sarcasm”? Should I do the same? *question*
I’ll take one of everything
Something I hate is that they all think they have invented cooking by fire. No, this has been done for thousands of years. Take pride in whatever quality you produce but don’t act like you have invented a new way of cooking.
Da noi è una cosa normalissima
The irony of naming your high price restaurant "Peasant" when peasants literally cannot afford to eat there.
It was named for the simplicity of the food as stated in the video
Anyone knows if he blanches the rosette in the plastic before cutting it up?
You mean like how he described it?
Scenes from the movie Contagion.
6:50 omg I'm shocked for changing audio volume. Sorry
Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small
Is this the same chef that does the brick chicken ?
love chef Marc =) always seems like a cool dude
This place looks better than Peter Luger!
Nice
Medieval person: So you’re telling me, you swapped out real food for a corn starch diet and this is a rare delicacy?
milk and heavy cream light braise
I want to come now
yummm
Nice 👌👌
Nice.
that asian chef looks exactly like the asian in succession.
Niice nice 👌👍
wow
Piedmontese😂
That looks amazing. I will be in New York in a couple of weeks hope I can get in and try it.
Pork skin crisp ready 2 eat
Restaurant standard in Spain
طبخ جميل
drink everytime they say wood burning oven
Feels sinister
I read master chef as master chief
How wealthy people eat. Looks very nice.
It's not that expensive of a spot lol
OK I'll become vegan now. You guys won
can order to go from idaho?
C.D.C Sounds like Joe Rogan
Good 👍🙂👍🤠👍👍
جميل