The chef says he will "provide the chaos."
This piece of meat goes straight from the tandoori oven into the stratosphere.
Though the chain says it no longer has a connection.
"The prices are right, and the portions are good," he says, diplomatically.
Right down to the tiny pumpkin pies.
"I can't get enough of Totino's Pizza Rolls. I put them in my mouth five times a day."
"Mostly we do it because we're in this zombielike haze."
It doesn't hurt things that the kid chef could make macarons in less than an hour when he was 12, but still.
The signature dish, "Flavors of a Chicago fall," involves foraged Pringles and twigs.
The second half of season three premieres November 1.
Bandit doesn't like a thirsty owner.
"I got sweaty, I was so mad, but I didn't know how to confront him."
"Most people don’t know anything about good pastry anymore," he says.
Pranksters strike again!
It can whip up a Nespresso in about three minutes.
The burgers all look pretty horrible to begin with; at least the month-old ones have penicillin.
Why put the whiskey into the barrel when you can put the barrel into the whiskey?
It's like a gastrique made of punk, gluten, and early 1990s public-access TV.
"Just about anything that reminds us of autumn is a better flavor than pumpkin spice."