🇺🇸 New York

America's most expensive restaurant, it costs around $600 per person. It is run by Masa Takayama, America's most respected sushi chef. Tony traveled Japan with Masa.

Tony and musician Harley Flanagan had a chocolate egg cream.

Tony had music manager Danny Fields and had pierogies.

Tony had bagels with Kembra Pfahler, filmmaker and performance artist

Tony hung out with Joe Coleman, performance artist

Tony met with hip hop pioneer Fab 5 Freddy

Tony met with Debbie Harry and Chris Stein, members of the band Blondie

Tony met with musician and actor Lydia Lunch. They had seafood.

Tony ate hard boiled eggs with painter John Lurie.

This was one of Tony's favorites from his childhood

Tony's local bar (at the time of filming season 2)

Restaurants where chefs go. Tony ate there with Eric Ripert and Scott Bryan.

Izakaya. They had assorted yakitori and dumplings 

Sake bar

On this episode, Tony visited the restaurant he worked at when he wrote Kitchen Confidential to work the line. (Now closed). He revisited in the season 6 "Techniques Special" and "Holiday Special" (season 7). On the "Holiday Special" Carlos made him a plate of choucroute which includes sauerkraut, veal sausage, frankfurter (French version of salami), potato, beer, smoked pork loin, pork belly, blood sausage, and bacon.

Tony had an after lunch rush drink here before he tackled dinner service

Closed now, but this was Wylie Dufresne's restaurant. This episode featured Bill Buford, Amy Sacco, Ted Allen, and Chris Wilson eating at the restaurant and talking about the restaurant biz.

Tony called it Manhattan's "last dive bar"

In business since 1893, held by the same family for generations. Classic Italian-American food

Old school NY steakhouse, since 1885

Specializes in smoked and cured fish. Started as a pushcart business in the 1800s

Pastrami on rye with brown mustard, pickles. Tony has his with a cream soda.

Ice cream soda shop with sandwiches. Tony had a lime rickey and a tuna melt. His companion was Famous Fat Dave who does food tours around NYC. Dave had an egg cream and a tuna sandwich

German sausages, headcheese, pork in aspic. Beer served in a boot. Tony had the crispy pork shank

Old school Cantonese food

Closed now, it used to be Le Veau D'Or, a French restaurant since 1937

Dive bar

In this episode about food obsessions, Tony met with Josh Ozersky (who died in 2015) to try the La Frieda black label burger. Ozersky was obsessed with beef.

Jim Lahey, owner and baker. Obsessed with dough/bread. The restaurant on the show, called "Co." (short for Company) closed, but he is still making pizza at Sullivan Street Bakery's Chelsea location.

Tony ate here with Steve Plotniki who is a food writer, who says this restaurant is like San Sebastian, Spain, but in NYC.

Crispy pork belly, tamarind baby back ribs

"The man knows fish," Tony says of the chef.

These seafood guys made lobster in the warehouse

Scott Conant demonstrates how to make red sauce and pasta

"Food for the gods" with boudin noir, "one of the very best things on earth"

Cured meats. Tony's go-to salumeria in NYC

"Sushi is first about the rice." Chef Yasuda had been doing it for 32 years at the filming of this episode.

Steaks! Tony had the cowboy ribeye.

Tony had a Manhattan, Negroni, and a Sidecar made by bartender Dale

Former site of "The Rub BBQ" where Tony had brisket

Tony ate chocolate

Former site of Boulud's fresh sausage place, DBGB

Italian gastronomy by Chef Michael White

Tony had champagne and caviar

Making Italian recipes from local NY ingredients

Tony had a platter delivered with Nova Scotia salmon, whitefish salad, smoked sturgeon, capers, and assorted fixings.

A tiny restaurant specializing in Catalonian food. He ate with the chefs, including: escudella (a boiled dish made during the holidays with beef shank, poultry, turnips, carrots, chickpeas, pig ear, blood sausage, cornbread, cabbage, meatballs called pelota), as well as a brothy soup with galettes with shell pasta, and a canalon (leftover meat from escudella cooked into a new dish with pasta and cheese)

Former site of Blaue Gans, an Austrian restaurant that closed in 2018.

Chef April Broomfield met with Tony at her house (not at this location) to cook a proper English holiday meal. They cooked a duck and some savory pie with veal shank, pig trotter, garlic, chanterelle mushrooms, swiss chard.

Tony used to live in this neighborhood and come to this old school sausage store 

Terrence Brennan, artisanal cheese maker.

Tony shot rifles 

Originally called the French Culinary Institute (during this taping), Tony visited Dave Arnold to ask what would Jesus eat for the Holiday Special episode.

A nice but discreet hotel in NYC