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
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.
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
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
"Natural cage free" that literally means nothing look at the requirements to call your meat that and you will understand a bit about the horrible food system in murikkka
i love food - especially meat but this was really weird and unappetizing, suckling pigs fed on mother's milk and slaughtered between 2 and 6 weeks.... there is definitely something not right here.
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.
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.
@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.
Blown away by the imagination and effort by Marc F. & his team
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
That steak tartar looked incredible
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.
Once again, absolute art in motion!
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.😂
Every week I look forward to this series. Knowing that it's gonna be a good one.
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 😢
When is Marc gonna be back on TV!? I use to like seeing him, so talented.
that steak tartar w the fired bread looks amazing
It did look delicious
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.
Once again, another excellent presentation! Thank you.
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
Love these videos. Keep ‘em coming 👏👏👏
damn that milk and heavy cream sure are light ingredients! LOL
Damn...I didn't want that video to end...
Great video. Amazing attention to detail.
never forget the brick chicken man
it’s called Lechon de Leche minus the herbs and spices in its stomach.
Fantastic video 👏👏
6:50 omg I'm shocked for changing audio volume. Sorry
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..
that tartar dish and the bread looks so good
7:18 that Rosette looks 🤌🏼
now this is some interesting cooking concept i have seen in a while here.
Just Amazing ! 😍😍
love to your success marc after the food network!!
Great option. Would try.
Marc is a Iron Chef!
Love these vids
eyyyyy it’s the chicken under a brick guy. Glad he’s doing different things now he seemed over his previous kitchen.
Great video keep them coming Eater
Hadn’t seen Marc in a while. He looks very different.
Anyone knows if he blanches the rosette in the plastic before cutting it up?
You mean like how he described it?
Uh-mazig. Loved MF for years, so cool he kept guys around and respects the history of the place.
Great Chef and crew, an amazingly run kitchen, and creativity in different menu items as well.
crazziest thumbnail ever
wow oh wow
Wow, this is incredible. I love it. Good job.
Beautiful, would love to eat there someday.
great team making great food
WHY did I choose to watch this before lunch?!?! 🙄😖🤣
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.
Awesome place 👏🏻👏🏻👍🏻
can't imagine working in this place in the summer
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
Presumably they take the piglet to the table for them to see (and photo!) first before breaking it down
I do enjoy eating meat however I'm taking a break from it....
Does look amazing 🤩 btw
We love Widow's Hole oysters!
Those are some small suckling pigs...Ive cooked quite a few when I was at the Ritz Carlton but not quite that small
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
On my way
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’m vegan and that looks delicious as hell.
Hell yeah
It is
0:58
What did he say???????
Yem yem 👏👏
Have to look a away for a moment 😌
Is this the same chef that does the brick chicken ?
can order to go from idaho?
Scenes from the movie Contagion.
"Natural cage free" that literally means nothing look at the requirements to call your meat that and you will understand a bit about the horrible food system in murikkka
Iron Chef Forgione!
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
I cooked on wood my whole life...your fire is not controlled to much ash and smoke on the meat...
Oh Hells Yeah ✅
I'll be a meat eater the rest of my life but baby animals just feels a little f'd up to me.
Like I don't know isn't it to far?
This place looks better than Peter Luger!
OK I'll become vegan now. You guys won
Daym let the pigs live a little. Why eat them at 12lbs when they can offer so much more.
Y did he use semolina with 00 flour and eggs?
I’ll take one of everything
They didn’t say “wood burning oven” quite enough
@6:30 DAMN I'm HUNGRY!!! (:
What would happen if they ran out of wood?
Restaurant standard in Spain
Where is the oyster though?
Sucklings too innocent to roast
milk and heavy cream light braise
Vegans - Boiled turnip n kale is tastier.
Nice 👌👌
Piedmontese😂
C.D.C Sounds like Joe Rogan
I read master chef as master chief
Fantastique
drink everytime they say wood burning oven
I want to come now
It’s becoming such a trend to do wood-fire cooking. It’s nice, but I don’t get it. I know it tastes great, but it’s just so much work.
Medieval person: So you’re telling me, you swapped out real food for a corn starch diet and this is a rare delicacy?
i love food - especially meat but this was really weird and unappetizing, suckling pigs fed on mother's milk and slaughtered between 2 and 6 weeks.... there is definitely something not right here.
Have a winge
Niice nice 👌👍
that asian chef looks exactly like the asian in succession.
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.
Wonder who the originator of this live fire cooking is? Every other restaurants claim to fame is cooking over a fire on these
How wealthy people eat. Looks very nice.
It's not that expensive of a spot lol
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