How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame - Eater New Guard
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- čas přidán 27. 06. 2021
- Chef Ed Szymanski and his partner Patricia Howard’s pop-up, Dame, was supposed to sell fish and chips to New Yorkers for a few weeks in summer 2020. Still in operation 10 months later due to an explosive response to their battered hake fried to crispy perfection, we follow the duo as they begin recipe testing for their permanent space planned for NYC’s West Village, which is now open.
Read more about Ed and Patricia, Eater 2021 New Guard winners, on Eater: bit.ly/damenewguard
Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Connor Reid
Editor: Lucy Morales
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Eater New Guard,' click here: trib.al/kxUkQrG
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
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I don’t know this guy but feel really proud of him
How can you feel proud of something that is nothing to do with you? That's a genuine question by the way
@@John-ed2wj its nice to see people achieving their goals in life i guess even if it isn’t you. Plus the way he talks so proudly of his dishes is kinda contagious
@@John-ed2wj man stfu
@@user-ok7np1vv2x No i agree with you, they are doing great.
Fr tho, me too
he may not be a classically trained chef. but he is still a chef. His passion, knowledge and dedication to the craft. Would love to try his food.
im pretty sure he is classically trained. The way he was moving and working was very professional chef-like.
@@jdelorenzod2725 😂😂😂😂 moving he made just one dish, ur a trainee
I wonder if Chef Ramsay would like this place? I mean, how could he not?
Probably worked on a restaurant before, with how he mentioned he opened one because he wants to have the final decisions.
@@yunan9610 He did say on multiple occasion that he worked at a restaurant.....
He speaks so positively about the people who work with him. That's a hallmark of a good leader to empower your partners like this.
came for the fish and chips, stayed for the experimentation. he seems like such a normal guy ready to learn and share new things in the joy of food, really makes you want to wish him well
When he said people in England don't eat fish and chips that much I realised that he isn't from a seaside town. Because literally every Friday night is "Chippy Tea"
Same here and I live right in the centre of the country lmao. I live in a small village with two chippies.
Also....why does his accent keep touching on American accent? Been away from home for far too long I suppose..
@@common_sense_supreme Most of the English people I know who live over here in America, have had to change the way they speak in order to be understood. They get sick and tired of Americans saying "what did you say" over and over again. Most UK movies and books are edited and adapted for American audiences. I.E. The Harry Potter books and movies.
I live in East London and Friday is fish & chips night for me and a whole load of people. The queue outside my local chippy on a Friday will start at around 4pm and they stay open till at least 1:30am with people sill queueing.
They don’t really, I’d say most people would have an Indian or Chinese takeaway over a fish and chips
Loved this guy from the first line, saying it’s not the best but his best is a great mindset. Really humble as well
@@Chris-op8tt
1. He’s a certified chef, just because this specific video never showed him cutting a fish doesn’t mean he’s never cut a fish in *his* restaurant before
2. If you dig into the comment section, honestly not that deep like 3 min you can find people who’ve eaten the meal before and loved it.
Also why are you so sus about him? Is it because “you felt like it” without actually looking into it. A comment from Justine Li showed how good the dish was
He actually started off by saying he didn't want to say it was better than fish and chips in the UK because a lo of people would disagree with him. That is not exactly saying his is not the best. Clearly he would have no idea what he is talking about as he hasn't visited every fish and chip shop in the UK. Arrogant much
@@eddiegraham485 ? How is it arrogant to be proud of something you made and acknowledge the fact that not everybody would like it as well as accept criticism from those people. Having some pride ≠ arrogance
@@travisjohnson8962 everyone should be humble but there are plenty of people who take too much pride into minor accomplishment. I assure you many people wouldn’t be as humble as him. Sorry youre tilted over my comment tho
DOUCHE
His whole message at the end was brilliant. Narrowing the gap between the owners and the rest of the crew (front&back of the house) simply because he can do that as the owner and that he truly wants anyone working there to thrive in life and not just inside his establishment.
I hope the three of them succeed. They are so nice and humble people. We need to support businesses like these. The food looks so good! God bless!
Not only is he carving out his own business, but he is pioneering a new type of restaurateur - thinking about sustainable pay practices and showing love to the back-end, often forgotten and lower paid staff.
Kudos my man, I wish you all the success in the world.
This is the comment I was looking for. The pay imbalance from the backline to the front staff is absurd.
The problem is this guy has one employee, making it a hellva lot easier to pay more to the one guy
@@2kmichaeljordan438 yep the more emplyees you have the harder it gona get. Now he is just virtue signaling
It's difficult to make this work in most professional kitchens, salary is entirely based on experience and you rarely get paid all the hours worked.
I've worked in a 2* Michelin restaurant, and the executive chef has literally gone on record saying if he had to pay everybody a fair wage for every hour worked the highest levels of fine dining would be bankrupt within a month.
Paying a fair wage is a lot easier for a pop-up or a small kitchen, but when you have 40 cooks working under you and you only serve about 40 guests a night it becomes a lot more challenging.
At the 2* I worked roughly 13-15 hours per day but I was getting paid 8, everybody was including front of house.
If you want a good hourly wage, don't work in the best restaurants. The main reason your bank account increases is because you don't have time to spend any of it ;)
@@ef4947 I think there's something inherently wrong with a business model that can't pay staff fairly - inevitably that would leave to high staff turnover, unless your loyalty stems from a feeling of working for a greater cause or given other benefits that money can't buy.
I wonder if all the Michelin restaurants suffer from the same business model crisis you experienced.
Such a refreshingly candid young man and so generous with his knowledge ... seriously makes me want to cross the ocean and come to his restaurant ... after the pandemic of course.
True he basically tell you everything literally everything
Yeah I’m trying to eat his food
there is no "after"
@@bobtheagent9087 a lmk I’m l no p lol I poop look lol lol p
@@benjaminxiong4331 what
love the way he gives props to the chefs who inspired him and his recipe. nothing but hope for this guy
I am from the UK and when i was a kid fish and chips were wrapped in newspaper, so i got a paper round delivering a free local paper, for about 8 weeks until i got found out i didn't deliver the papers but instead sold them to the local chippy and tripled my pay, totally worth it.
i always find it strange and funny to read comments on videos like these.. people go, "nothing special about fish and chips, they're too expensive.. portions are small, etc. etc.. " but the reality is, this guy is selling fish and chips like mad to the point that he is about to open his own restaurant during a pandemic.. he must be doing something right. Good for him.
I would much rather eat one piece of perfectly cooked and flaky and crispy fried fish than eat 3 flabby flaccid pieces in the name of quantity. Seriously. Same thing with fries - give me 6-7 pieces of perfect fries instead of a bagful of soggy ones or generic fried from frozen ones.
Not only that, but the place has been booked solid ever since it's opened properly. They're currently booked three weeks out with zero spots available. Hopefully it'll get a little easier to get a resy when they open the indoor space.
Right on!
As a child there was this restaurant "Tug n' Boat Fish and Chips", in Rancho Cordova, Ca. It was my favorite delicacy to eat but then I moved to Texas at 12 and haven't had it since. Oh how I wish to eat Fish n Chips again, it's such a delicious meal I could eat everyday!!!!
@@BetterYouNow they don't have fish and chips in Texas? They have some of the best fish and chips there. Maybe your out in West Texas. The gulf has lots of great places.
Can confirm, the fish and chips are absolutely phenomenal, especially their tar tar sauce. I had dreams about it and went twice in a week because I had to take my mom with me haha. Been trying to get a reservation at their new restaurant for weeks but the perseverance will pay off soon hopefully!
Damn sounds like you're about to let the chef cuck you so much you loved the food.
@@gvs6462 damn sounds like you had such a response to this comment above that you'd let him into your garden to water your snow peas right on hermossa
@@ezraleslie1361
I... I'm confused. Did you just assume OP's gender?
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@@gvs6462
Yes he did.
And there is nothing wrong with that.
This guy radiates wholesomeness, I really hope their restaurant does well. I would love to come here next time I'm in New York.
This needs to be said, thank you to Eater for highlighting and creating or emphasizing the voice of up and coming restaurants. I enjoy that about this channel.
The comment about frying the batter and steaming the fish, rather than frying the fish itself, is very insightful. British vendors can take notes, considering how often I end up with fish and chips too rubbery.
In Britain the idea is more that it costs £5 and can be made by a 17 year old. It's not exactly supposed to be culinary excellence. It's fast food.
I mean for 20usd he better.
For real bro - fish and chips is only good by the coast! Fact
word bro
@@soixantecroissants agreed. If youre gonna go the a chippy in-land, you gotta go for a battered sausage/fish cake/clarkes pie with chips and curry sauce.
If you're on the literal seafront, get cod and chips (or a more sustainable fish if youre that way inclined).
I love how your right hand man was so humble when you were bragging about him lol
So much respect for one another, it’s develops when you go through hell and back together, great stuff
He can’t speak English and probably doesn’t have a green card
I need a Mexican chef in my life
@@Red.OG. 🙄
@@Red.OG. lol
A lot of his ingredients and methods are really spot on. He might not be classically trained under some big name. But his dedication and passion are what makes you want to eat there. And try his food. Bravo, young sir!
I live in a wee village on the NW coast of Scotland. One of the local fish boat owners started a fish selling business after he sold his boat. He and his wife have a wee shop that sells fresh fish and seafood but they also sell fresh fish and chips. It’s the most amazing fish and chips I’ve ever had because the fish is extremely fresh and the batter is super light. They use gluten free batter and what a difference it makes - light and airy and no sogginess. Sometimes batter that’s too crispy isn’t pleasant to eat - it seems to ooze grease when you put it in your mouth.
This guy just set the bar for me in terms of outlook in life, as well as doing what you love and loving what you do. Simple, no pretenses, just pure passion and love not only for the food but for the business as a whole. I would love to work for this guy and just soak up even a dollop of his wholesome passion.
It took a video on CZcams to set your bar.
@@aaronshelley703 sometimes that's all you need...if it weren't for people reporting on these smaller stories with humble beginnings, then nobody would have known or cared about it. We only ever hear about the massive success stories of huge celebrities and such...but not often the mom & pop shops that have quality and soul behind it.
What's barely mentioned in the video (and how Ed and Patricia became a part of Eater's New Guard in the first place) is how they used their pop-up proceeds to donate to minority-owned and -led initiatives and enterprises, while also using their Sunday service to provide a platform for other chefs and people in the NYC hospitality industry to experiment and showcase an array of cuisines throughout 2020.
They acknowledged the privilege of the position they were in but refused to revert or resubscribe to the hospitality industry's status quo. It's been an absolute pleasure watching them go from a humble pop-up dinner club to a full-blown seafood brick-and-mortar!
the chef's background story: rich guy makes token financial gesture to get the heat off him while he indulges in uber privileged lifestyle
@@flushit9597 What?
What is privileged about him? Being white? Explain that to white working class boys in the UK, the most underprivileged section of society in the country. I'm sure they would want to know what the Hell you're going on about.
@@flushit9597 perfect username
what is with the replies man
Love how modest and friendly he is, great chef as well!
"Our mission as restaurateurs is to give back to our community in more meaningful ways than just cooking them dinner."
You can tell they're going to be very successful, even moreso than they are now. Best of luck to them both, the passion, drive, and commitment is clear as day.
You don’t get fish and chips like that in the U.K unless you go to the seaside, so props to him for getting the crispness right!
Where in the UK are you from because I disagree. Also his statement that people don't eat fish and chips that much in the UK is rubbish
@@andimcgaw alright fish and chips expert. Backing off now....
@@onlineidssuck Yeah I am. I have ate Fish and Chips all over the country. Scotland, England & Wales. His statement is just false and the the seaside remark by YTA is false as well.
@@andimcgaw woah oh oh. Back off boys. Resident expert here. Alright I'm all ears, the chosen one.
@@andimcgaw maybe you should go check his place out
i died when he actualy said "top of the morning to you"
I didn't know that was actually a thing
🤣🤣🤣 same here
@@porquee it isn’t?I’ve never heard anyone say that over here in my life.
I can’t tell where this guy is from? His accent is all over the place.
@@calum270694 he sounds Aussie
@@calum270694 Yeah seems Irish poser but good lad anyway.
I love the humbleness of this guy and his ways of cooking, they should do a follow up video to see how's he's doing and what worked and didn't work when it came to his dishes.😁👌🏼
that's one chill ass dude man, makes me feel proud of him
This guys got a great demeanor, an almost sunny disposition.. I would happily work for him.
I wish him, his wife and his employees noting but success.
"Top of the morning to you." ☘
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Great people and even greater mindset towards their employees.
Except when they flaunt it like a big virtuous brownie point for woke cred.
Definitely, nice to see people be aware of the situation they are in and what they are able to do to help the others around them who have made them successful.
Why does everyone care about employees on the internet, I never understood it, don't you hate every single person that you have to interact with to get anything out of a business, those are the employees lol
Sigma mindset
@@kitdaberserker555 okay this i roll with .
I could listen to him talk all day, wish this were longer. Good luck to you guys (not that you'll need it). Very awesome.
Major respect for a chef who utilises the whole of the animal, flavour over prime cuts always
something I really appreciate is Eater showing the made in progress of the new place. Nobody does that and it really shows progress of a new place!
I love that they are working to close the pay gap between back of house and front of house. I wish more restaurants cared about their cooks lol
It’s just talk at this point, which is easy. Their sole employee sounds like he does the work of 5 people, so yeah, he should be paid accordingly. But let’s see what happens a few months after opening when profit margins get squeezed hard from competition or if his employees don’t perform consistently. The best workers have always commanded the best wages in all markets, no matter the job. But no owner is gonna pay an average performing back of house guy above market wages. It’s gonna be based on performance, as it should.
@@jhagestad and it'll stay at low market rates, because there is no organization between cooks at mom and pop shop. BRING BACK THE UNIONS!
There's no such thing as a pay gap. One dude is doing a job for a salary, one guy is taking all the risk of opening and kitting out a restaurant with possible failure and he reaps the rewards.
I'm rarely ever glued to a video, but I was immersed watching this one. Everything else stood still.
I love how we get to see his ideas evolving. Very cool to see the early stages.
"apparently dungeoness crabs dont exist anymore....or theyre too expensive"
i spit out my soda hearing that
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They totally still exist
Although as someone who sells meat and seafood I will say the prices are insanely high atm
It is not easy to find live dungeoness crabs on the east coast. They have to be flown in almost daily. So yes, they are pricey. I ate them when I lived in California. They are ok, but definitely not with the price I would have to pay in NYC. I would choose blue crab or stone crab if given the choice
@@nukemanmd can confirm.. dungeoness crab in NY is stupid expensive.. I always go for stone crabs.
I really like watching him work and hearing what's going through his mind as he troubleshoots their menu. Very open format and I love it
Randomly finding Wolfgang!!
@@shawnreedm yooo! no way man! haha
That lobsters face right before the knife went in was pure sadness 🥶🥶🥶😂😂
Excellent skills with all the techniques and the correct application of those techniques... and then the mindset to use less used fishes/parts so massive massive respect for that
Hake was the standard fish we had at the Chippys in Blackpool (UK) in the 50s - I still prefer it to cod or haddock.
RESPECT
I prefer rock tbh, more of a strong fishy taste. People don’t like the bone in the middle though.
Seems like really nice people, the fact that they want to do more for the community than just serve them dinner and drinks is great.
Nice to see fermented shrimp paste being used. There's a lot of rather unflattering reaction videos regarding various fermented ingredients, but it's all about how you use it. We often include it in the batter/coating for frying chicken wings and even pork ribs down here and it's really nice. Fermented tofu can be used similarly. Eating that sorta stuff straight is of course going to be a bit overwhelming, like just taking a spoonful of marmite(also a moderately popular ingredient here for sauces lol) straight. But it's all about how its used and balanced out.
Though this guy isn't really one of the world known 'michelin' chef out there, but why I do connect with him so much? He's got a protagonist vibe. Love his passion and commitment and of course to his wife and ONE staff. God bless these folks!
Huge respect to this guy when I heard him say kitchery I was like OH MAAA GAAAD I’m half Indian so when I heard that it was amazing such a cool concept also love the treatment of the workers he treated chip chop well with the respect it deserves,puts his own spin on it and he treats his staff right more of this guy and the other owner please!
I love seeing success stories like this , where things workout beyond how the person or persons had even imagined
loved the way he treats his employee. Called him head chef and sous chef as well.
Much love.
There is something fascinating and soothing about watching chef cooking in their restaurants
Back home in West Bengal, India there are a lot of Anglo Indian dishes basically British dishes as Kolkata was the capital of British India. Dishes we eat like Fish Fry with Kasundi(Mustard), Fish Batter fry(Fish of Fish and Chips), Dimer Devil (Scotch eggs instead of pork, there is smashed potatoes and the egg is hard boiled). Then big dishes like Railway Mutton Curry, Chicken Jhal Farezi, Mutton Cutlets, Mushroom Korma, Chicken Panteras, Meatball Curry, Fish and Green Mango Curry,Country Captain Chicken Curry, Green Masala Meatball Pilaf and Major Grey's Minty Egg Curry, Queen Victoria Chicken salad, Fish Cake Cabral, Aloo Sumilan, Crispy Cheese fries, Baked Fish Patricia Memsaab, Prawn Moilee Melon, Prawn Masala Circuit House, Mr Brown's Ball Curry, Captain Cup Mushroom, Potol Roulade in Dolma Gravy, Fried Fish Fort William, Pomfret Roast in Tangy gravy, Tok doi chicken roast, Grilled Pabda with Parsley Lemon . I get them here in NYC from a restaurant called Masalawala which obviously I have to pre order. There is a proper Bengali restaurant in food court in LA I get authentic Bengali food when I go there. They make it. You will not find these in Bangladeshi restaurant cause they are Bengali Muslim food. These are Foods of Rich Bengali Hindus who wanted to imitate the British. So it's exclusive to Kolkata style food.
www.thebetterindia.com/257978/bengaluru-woman-entrepreneur-business-house-of-anglo-karen-martin-indian-food-recipes
Where in LA? Bong from LA asking!
@@siddharthabose9324 It's called Masala Mischief in a food court called Food lab. Couple from Chandernagore serve beguni, moghlai and egg roll

Dipti Chakraborty with husband Shamanno at their restaurant.
Picture by Subhajoy Roy
Subhajoy Roy
California
Published 27.08.19, 10:41 PM
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Kirby Tucker and her fiance Dylan Dixon at Food Lab, a food court in Riverside, California.
Sliced eggplant in a chickpea flour batter or the Bengali’s very own beguni has turned out to be a hot favourite among residents of California’s Riverside.
Serving up the hot and crispy Eggplant Fritters, aka beguni, along with an array of popular Bengali snacks, are a couple from Chandernagore.
Dipti and Shamanno Chakraborty set up shop at Food Lab, a food court around two hours’ drive from Los Angeles, in September last year. But they have been serving up Bengali delicacies in this city on the western coast of the US for many years.
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“My husband and I love cooking. We started a home delivery business in 2012 but wanted to scale it up. So when we heard about this food court, we took a space,” said Dipti, co-owner of Masala Mischief.
On the menu are Eggplant Fritters or Beguni at $5.99 (Rs 431.30) served with Maggi Hot and Sweet Sauce, Indian Egg Roll, Moghlai and samosa. The couple have had to tweak the recipes to suit the taste buds of American customers.
The roll, which is pitched as fusion food, doesn’t have onions in the filling. Instead, there is chicken, cream and cheese. “Many people here do not like onions. But cheese and cream are known to them,” said Shamanno.
The mughlai parota is not accompanied by the usual serving of spicy potatoes.
But traditional Bengali food like maachher jhol are available on pre-order.
“I wanted to have maachher jhol (fish curry) and told them the night before. They made it for me. They also gave musur dal,” said an Indian dining at Food Lab.
Most of the customers are, however, local people with a penchant for trying new cuisines or those who have a liking for Indian food.
Kirby Tucker, 22, and her fiance Dylan Dixon were seen trying Tikka Masala Fry at Masala Mischief on Sunday evening. The base of the Tikka is made of French Fries, topped with cheese and tikka masala. The dressing has tamarind sauce, yogurt, raita, cilantro (dhonepata) and chaat masala.
Dylan, who was in the military earlier, first tasted Indian food when he was posted in Bahrain for seven months. “There are a lot of Mughlai and Indian restaurants in Bahrain. I tried Indian food and loved many of the dishes,” said Dylan, an officer in the Covina city police.

The menu at the Chakrabortys’ counter, Masala Mischief, there.
Pictures by Subhajoy Roy
Covina is a city in the Los Angeles county, located about 35km from downtown Los Angeles.
Kirby tasted her first Indian dish on Sunday. “We come to Food Lab quite often. Every time we try something new. So today I felt like trying Indian food,” she said, adding that she loved the spicy food.
Shamanno said there were about six Indian food joints in Riverside, a city with a 3.6 lakh population, but his is the only one that serves Calcutta food.
Masala Mischief also claims to offer healthy fare. “Our food is free of gluten, nuts, dairy and tomato because of possible allergies. We add some of these ingredients on request. We also have vegan and vegetarian options,” Shamanno said.
The couple’s daughter, Surjatapa, 27, is now taking over the reins from her parents. She came to the US after appearing for her Class X board exams from India and completed high school in Riverside before graduating in neuroscience from the University of California, Santa Cruz.
The Chakrabortys had shifted to the US in 2007 as Shamanno’s elder brother, who has been living in the US for many years, sponsored them.
“There is a system here where a resident of the US can sponsor someone to come here. My brother had applied for this in 1994 and we got the approval to shift in 2007,” Shamanno said.
@@dolabanerjee8825 ahh i see, riverside is about an hour and a half from me without traffic so maybe if I'm in the area!
@@siddharthabose9324 Oh
The names of some of those dishes are great, like something out of an old novel. There doesn't seem to be any UK based restaurants serving it unfortunately.
Is the Queen Victoria chicken salad similar to coronation chicken?
I’m from the U.K. and I can say this fish and chips looks better than 90% of our ‘Chip shops’ and rarely do you get lobster 🦞
Rarely? Youre telling me theres a chippy that does lobster??
Yes In certain fish and chip shops they serve different specialties I have come across Shark Swordfish and Lobster but as I said this is not the norm 😎
The last 20-sec of this video is probably the most important part.
I trust whatever he serves, I'd come there just to have a chat with this cool, humble and seemingly kind dude. Respect
This place is the real deal. Fully booked the second slots open up. Keep up the great work Dame!
He seems like a nice dude. Doesn't take his responsibilities lightly. Hope his business succeeds
10:00 did anyone else find this little moment between the husband and wife adorable? This was so wholesome.
I come here every three months. Just to check on this guy, making one of the best fish and chips.
Great to see they're still open.
Good luck! This was amazing to watch. Everything looks delicious.
my favorite thing about this is the knowledge that 'fishmonger' is still a valid career.
Very much a thing in Coastal places. Berkeley, SF, etc. A
Gotta love their approach to freshness and locally sourced ingredients, their operating philosophy and ethics and paying it forward to the community. If I were a local I'd be a regular.
I wish both of them the best of everything to come.
This is fire man🔥..Interestingly enough,hake is also a staple in South Africa.🇿🇦
Batshele Baba!!!
Even though I'm American, I find it difficult to beat a good fish and chips. Especially in the summer. And, this one looks really damn good. I love that you finish it with vinegar. Misses a lot without it.
Here is Australia and New Zealand your basic Fish & Chips is usually Hake, it's a good simple light fish BUT if you use really thick fillets they can be a little soggy on the inside and nobody wants that. Over here Cod is only ever battered at higher end restaurants.
Also I don't know if the rest of the world has taken to it but Chicken Salt here in Australia is an institution. To the point where some Fish & Chip / Tuck Shops use Chicken Salt as default and you have to ask them for 'Normal/Plain Salt.'
To me the most important part of this documentary is when the gentleman said we're going to make pay equal from the back of the house to the front of the house.
I used to work in a restaurant and that basically means the lower end prep Cooks make, way less money than the servers up front. And they're doing arguably the most important work.
Bravo good sir!
If your prepping, your doing a mundane easy job and are getting paid what an easy mundane job is worth.
@@seanbailey8545 That's not always the case. I worked at a small restaurant where dishwashers and line cooks had to do prep. Sure, prep is easy and mundane if that's all you do but if you have loads of other responsibilities then it's more difficult and worth more compensation.
It also depends on the type of prep. A lot of food is 90% or more preparation and the cooking is easy.
Definitely checking this place out when it’s open!
Eater/crew has awesome curators...
theres a cool, real ,
organic thread running through this channel/production team
....delicate😎👌🍻
I LOVED this video! I have recommended your restaurant to some friends that live in NYC, and I can't wait to visit when I am there next. Good luck to you both! May great success come your way.
oh... I love him... his personality and just the whole outlook in life... if only I can, I would go to his resto
You are absolutely right. It's the ingredients and the way it's cooked. Doesn't matter one bit which side of the pond you are.. And you can't go wrong with Hestons recipe. Loojs amazing..
... the ingredients and the way they're* cooked.
Watching this on the toilet while I’m on the clock.
Same 😅😂🤣
😂👌
Good boy
Respect! So much passion and dedication.
Really wish them the best.
That's not a professional kitchen but I admire his ability to sell so much fish and focus on quality . Good on him keep it simple build your skill and grow your client base and maybe upgrade locations . The true way!
Its literally a pop-up until the location next door (that you saw in the video you watched with the comment you typed) opens up. How did you miss that?
God, that lobster dish must be at least $100. It's beautiful.
God I can’t imagine working in an NYC restaurant. That kitchen is so small to be doing 100 orders of fish and chips.
I was doing 100+ orders of tempura with a single deep fryer
If a Brit can do it out of the back of a truck, this is more than enough
you can hear the passion from this guy. hope everything works out well and long for him. times may be tough but hope he get through them along with his girlfriend/wife. hope they get a work life balance too. all the best! :)) thank you for the vid too! :)
Wow, what a wholesome mentality they have. Wish them all the best!
As a fish monger for 12 years and someone who respects the animals I eat, it's great seeing him utilize the whole animal. And he's spot on with the differences between cod and hake. I highly recommend ppl to step out of the norm and try different fish. I'm 30 mins from the city and love seeing these videos so I cam try new and upcoming places. Can't wait to get a bite this December
Definitely respect and appreciate the Cantonese seafood inspiration.
My Grandma always preferred hake to cod or haddock for f&c. It used to be quite common at British f&c shops in the 60's and 70's.
I'm in Calgary Canada. I had a restaurant years ago with a woman I loved. I had never worked in a restaurant before, but had confidence. I wanted to have something that I was searching for in other restaurants. We were very successful, and I wish you the same. With your caring, you both have it. I really love your way. Peace
I appreciate the curing. Not enough British chip shops do that.
Exactly. Same with sushi. Fish needs to cure to firm up and develop flavor. You wouldn’t want sushi or F&C from a fish caught a few minutes ago.
@@chazzman8206 yep.
A big problem I have with fish and chips (and I’ll sound very unpatriotic saying this) is that the fish is most often unseasoned, even if it’s cooked perfectly and is flaking. It’s such a pity.
@@adamg.manning6088 odd thing I've found is they won't even season the fish after frying, or offer to, unless you directly ask them too. Was a bit of a shock for me coming from Australia where your choice of salt or chicken salt is enthusiastically dumped over anything & everything that comes out of the fryer.
I always cure fish until the excess liquid is drained and the flesh is firm. The flavor and texture are way better. I was so pleased to see this. I have eaten these fish and chips and the texture and seasoning are unbelievable, so I was tickled that we use a similar method. The lemon zest is a really nice touch though; I should try that.
Nice to see him being like "this is my gf Patricia and my bf Dago. We do fish now. Because pandemic." XD
IN MY VIEW
Making the batter to order is a freshness I appreciate in food. -9:28 This looks SOOOO good! I wish I lived closer to be able to go to their restaurant and order it.
This is one of the best Fish and Chips recipe ever! Thank you so much for this video!
I'm having a hell of a time trying to figure out ed's accent here...
True that
Sounds australian
@@babu25557 A bit. But there’s something else there. Like he’s lived in Scandinavia for years.
Australian, or a very Americanized English, but that’s basically Australian.
hahaha same here!
He is really honest revealing all his secrets in the recipe much respect brother
what secrets 😂😂😂😂 ur a trainee
as someone from east coast CT, i can say for sure we love our fish and chips
I loved your video. This is the third time watching you. I love your thinking towards cooking and for the first time ever your commitment to your employees and the public. Every time I watch the same video I learn so much more. I live in Newport Beach Ca. And will never get the opportune to taste your food, but I can appreciate it. Ted
chef: we're gonna split the lobsters alive along the middle
lobster: oh god no!!
At least it’s quickly killed instead of boiled alive like some do
lobsters don't have pain receptors and they're boiled alive to prevent us from getting sick from harmful bacteria found in shellfish. If they were killed before being boiled, the bacteria will multiply
@@user-me1mv4vy9q you don’t know what you’re talking about
@@vicmathew23 my first statement is debatable, but my second statement is correct. You can find multiple sources that support it online, even from the ones that claim that lobsters do feel pain. Regardless, you believe what you want
I felt bad for that lobster 💀
I hope he pays his sous-chef good if he makes him do all that.
I was thinking that. like good god haha
i was about to say the same thingg
He answers that question at the end of the video.
@henry t for all the work he does? I hope he opens up his own restaurant and it does better then this because that's what he deserves.
@@cgw123 We’re skeptical because we’ve heard many say nice things like that but don’t act upon it. Plus apparently he got paid $12/hour
Oddly satisfying...I've been binging these videos...this guy is special
so humble love how he hyped up Diego
I’ve been to England. Bland food. America #1
I’d argue fish and chips is a pretty fundamental part of my diet 😂
This is excellent. I love how he addressed the huge pay gap for front and back of house and wanting to change that 💜
These guys are on top of their game! Love it!!
YES, i love when chefs go local even for foreign cuisine
As Chef Ramsay has tought us, keep the menu simple, and perfect those dishes. Good stuff. Good luck.
This guys personality alone shows why he's successful. Looking forward to visiting his restaurant.
I don't understand why there's so many people putting their thumbs down on this really good video I thoroughly enjoyed watching the man and his partner take care of business. I really enjoyed the food vicariously