The bear season 2 episode 7

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On the award-winning series from FX, The Bear , the seventh episode of season two features Richie going to train for a week at the upscale fine dining place Ever with three Michelin-stars. Outside in the dining area, the furniture for the booths are being assembled. Richie has been sent to the resto for the week for his stage. The kitchen is immaculate and impressive. This is what most of the episode consists of, basically.

The bear season 2 episode 7

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. As an unpaid stagiaire for Ever, a three-Michelin-star Chicago restaurant, Richie works a shift trailing the front-of-house staff, keeping his eyes and ears attuned to the wants and needs of the guests. Muser runs the actual Ever—the two -Michelin-star though they certainly have their eyes on a third Chicago restaurant that serves as the backdrop and inspiration for one of the best episodes of television this year. Take the group of friends who could not stop joking among themselves about how out of place they felt eating at Ever, in a dining room with artisanal walls coated in Venetian plaster. So, the Ever staff sent a back waiter down to the Walgreens a mile away to pick up a case of the lager, which they served as a beverage pairing for the beef course. We were listening to you. But the staff gets the mojo off that, man. Still, even in its infancy, Ever proved to be the ideal location for showcasing the pinnacle of fine dining. Chicago executive chef Matt Danko, who had worked under Muser and chef Curtis Duffy at their previous three-Michelin-star restaurant, Grace, is one of the culinary consultants on The Bear ; back in January, when location scouts asked him for a local restaurant with a beautiful dining room, Ever was the first one that came to mind. Within days, a full production crew of around 25 people descended upon Ever.

These little surprises have found their way throughout the fine-dining world—the first time I dined at Ever, my souvenir menu had a little line-drawing of my first car, a Mercedes SLC. The title of the episode takes on new meaning: Forks. A small stack of NDAs was signed, and Ever agreed to shut down for a week, turning off its online reservation system to accommodate the filming schedule.

Things you buy through our links may earn Vox Media a commission. Just imagine how frustrating it would be to shine forks for hours on end. How long could you really do it? And how long would a restaurant even need you to do it? If guests get a new fork every course, how many forks would that be? Two thousand a night? Three thousand?

By Daniel D'Addario. But few seize it with quite such abandon as Richie. Which makes him an unlikely candidate to train, for a period, at a true fine-dining restaurant, but so he does. His path is bumpy, but Richie gets the hang of it: A moment of triumph comes when he passes along the information that a table is eager to try Chicago-style deep-dish pizza. A pizza is ordered, and the chef modifies it, cutting the pie into small cylinders, pressing it and adding verdant sauces and microbasil. Devoting two separate episodes to epiphanic journeys undertaken over the staging process seemed, for instance, less like conscious mirroring within the narrative than like an attempt to reverse-engineer ways, however repetitious, to be sunny and upbeat amidst the stressful restaurant-launch process.

The bear season 2 episode 7

Things you buy through our links may earn Vox Media a commission. Just imagine how frustrating it would be to shine forks for hours on end. How long could you really do it? And how long would a restaurant even need you to do it? If guests get a new fork every course, how many forks would that be? Two thousand a night? Three thousand? At 20 seconds a fork, you could knock out 2, in a little over 11 hours of work. But lord, what a mind-numbing 11 hours that would be. We can smudge things, but we need to own up to them with immediacy, integrity, and honesty.

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Robb Report. They plugged the whole system into the one pipe I said to look out for. Ever finished construction just as the city of Chicago allowed for restaurants to serve indoors at percent capacity. And then, there is the ever-looming fear of taking on such an endeavor amid so many closures in an industry, fictional or otherwise, that is still licking its wounds from one of the biggest public health disasters in human history. At the old The Beef, the deceased Mikey always seemed like he kept Richie around more as a mascot or a fool at court to show diners they were getting their food from an authentic Chicago restaurant. You know? Paulina Pahl Ever Server. By providing your information, you agree to our Terms of Use and our Privacy Policy. I went into it not fully appreciating the character of Richie, and not really understanding the draw of the restaurant field. Awards Spotlight. Arrow Icon. Follow Us. Related news. New Customer? Our Sites.

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Time spent doing something like cleaning mushrooms, she tells him, seems like time well spent, as well as a sign of respect. Expand the sub menu Global. Ever pivoted to burgers as a lifeline, just as the Bear reinstituted a daytime Italian beef takeaway to expand its margins by even a microscopic degree. The kitchen is immaculate and impressive. Something went wrong. Richie wakes up at around 5 AM and does the fork grind badly. Lionel Boyce Marcus. What else is possible? Minwoo Kong Ever Commis. Contribute to this page Suggest an edit or add missing content. Most Popular 1. Top cast Edit. Not every place can be Noma. Every second counts, as they say.