True, the pasty guy was already there making the buns for the sandwiches but I am not sure how to squeeze in artisan cakes when you're making hundreds of buns a day.

Lip has no money to really elevate the joint when he originally takes it over.

GoAgs92 said:

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True, the pasty guy was already there making the buns for the sandwiches but I am not sure how to squeeze in artisan cakes when you're making hundreds of buns a day.

Lip has no money to really elevate the joint when he originally takes it over.

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Didn't they start outsourcing the bread when they tried the brigade?

GoAgs92 said:

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Know Your Enemy said:

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GoAgs92 said:

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Obviously some artistic license, I can't imagine too many Italian beef places have their own pastry chef.

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As someone from the area I've never seen an Italian beef place quite like that.

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Last time in Chicago I had the worst Italian beef in the world on the pier…awful.

Second one in Des Plaines was much better but still just decent.

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You had an Italian Beef on Navy Pier. I assume you weren't surprised it sucked.

TCTTS said:

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Get that beef dipped: FX has renewed The Bear https://t.co/C7IXMwpRnc pic.twitter.com/mdKz336Bsq

— The A.V. Club (@TheAVClub) July 14, 2022

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Cousin, that's good to hear.

Lead actor is probably the best actor I've watched in a long time.

This show is intense.

FX is KILLING it

Just want to give a quick shout-out to Chris Witaske who was excellent playing the milquetoast BIL.

He got a lot of good practice in the Geico "Becoming your parents" commercials

GreasenUSA said:

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GoAgs92 said:

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True, the pasty guy was already there making the buns for the sandwiches but I am not sure how to squeeze in artisan cakes when you're making hundreds of buns a day.

Lip has no money to really elevate the joint when he originally takes it over.

---

Didn't they start outsourcing the bread when they tried the brigade?

---

Pastry chef would be fired in that case due to lack of $$$

they had metal bats said:

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GoAgs92 said:

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Know Your Enemy said:

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GoAgs92 said:

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Obviously some artistic license, I can't imagine too many Italian beef places have their own pastry chef.

---

As someone from the area I've never seen an Italian beef place quite like that.

---

Last time in Chicago I had the worst Italian beef in the world on the pier…awful.

Second one in Des Plaines was much better but still just decent.

---

You had an Italian Beef on Navy Pier. I assume you weren't surprised it sucked.

---

It was even worse than expected…I am not sure what it was dipped in but my guess is water. Ate it waiting to take that architectural tour which was actually very good.

GoAgs92 said:

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GreasenUSA said:

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GoAgs92 said:

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True, the pasty guy was already there making the buns for the sandwiches but I am not sure how to squeeze in artisan cakes when you're making hundreds of buns a day.

Lip has no money to really elevate the joint when he originally takes it over.

---

Didn't they start outsourcing the bread when they tried the brigade?

---

Pastry chef would be fired in that case due to lack of $$$

---

half those folks should have been fired because of the money problems.

It was a "family" though, so they weren't always making the best financial decisions.

GoAgs92 said:

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they had metal bats said:

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GoAgs92 said:

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Know Your Enemy said:

---

GoAgs92 said:

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Obviously some artistic license, I can't imagine too many Italian beef places have their own pastry chef.

---

As someone from the area I've never seen an Italian beef place quite like that.

---

Last time in Chicago I had the worst Italian beef in the world on the pier…awful.

Second one in Des Plaines was much better but still just decent.

---

You had an Italian Beef on Navy Pier. I assume you weren't surprised it sucked.

---

It was even worse than expected…I am not sure what it was dipped in but my guess is water. Ate it waiting to take that architectural tour which was actually very good.

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Navy Pier is for tourists and 99% of tourists wouldn't know what a good Italian beef is anyway.

Teddy Perkins said:

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Just want to give a quick shout-out to Chris Witaske who was excellent playing the milquetoast BIL.

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Chris Witaske was great in Love on Netflix.

Gillian Jacobs starred in Love, and dates Christopher Storer, who created, wrote, and directed most of the The Bear, so I'm guessing that's where that connection came from.

Jacobs was also in a season of Girls with Ebon Moss-Bachrach, who plays Richie. Might have been a connection there as well.

Also, Christopher Storer's sister is a relatively well known chef, who started Jon & Vinny's, a popular Italian restaurant here in LA. They had a location across the street from me when I lived in Brentwood, and I used to go there all the time. So damn good. Storer and his sister are both from Chicago, and she was apparently a big inspiration for and a consultant on the The Bear.

Sports-Ag said:

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TCTTS said:

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Get that beef dipped: FX has renewed The Bear https://t.co/C7IXMwpRnc pic.twitter.com/mdKz336Bsq

— The A.V. Club (@TheAVClub) July 14, 2022

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Cousin, that's good to hear.

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Heard chef.

Just finished it. What a great ****ing show. BIG FAN of 30 minute episodes. Talk about maximizing their time. All killer, no filler. I liked literally every single character which is rare for me to say. Some scenes/lines made me laugh out loud for real and others made a thug shed some man tears.

9.5 out of 10. Highly recommend.

Best show of the summer.

Got a wiff of Kitchen Confidential a few times…

PatAg said:

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Isn't this the whole notion of the show? It was a standard, generic italian beef sandwich shop in Chicago.
This guy comes back to take over, and try to elevate it.

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The review in the paper said pretty much exactly that. Carmy talked to the Al-anon group about expressing himself through food. If ever there was a neighborhood Italian beef restaurant that would also encourage chefs to experiment with signature donuts or braised ribs with risotto it would be this one. Loved this show, the cast, the tension, all of it.

A funny little video I saw online. Beware this has NSFW language.

https://www.instagram.com/reel/CginN_YDzaH/?igshid=MDJmNzVkMjY=

One thing to keep in mind about these kitchens is that the head chef is typically an ass. But that is because the entire kitchen is under incredible levels of stress to get food out as fast as possible as consistently as possible as perfectly as possible. I've never worked in the kitchen at a classy place but even the **** hole kitchens I worked in, lunch and dinner rushes were a 2-5 hour exercise in (mildly) controlled chaos. Followed by tear down/prep and drinking.

The problem is that there isn't something like a OCS program for chef's. Cooking schools and apprenticeships focus on the cooking, kitchen operations, some back office work. But they dont teach leadership. So you learn your management style from the *******s that learned it from the *******s they learned it from who learned it from....

Basically, I was treated like crap and made it through, so you are going to be treated like crap.

Holy ***** Finally finished this. Ending scene with Radiohead playing was incredible.

This was definitely one of my favorite series of all time. Can't wait for season 2, but I'm afraid that there's no way they can top that.

https://instagr.am/p/ChYsRGrurAE

I agree. I loved this show but I don't need a season two. I feel like the story is complete.

Dumb question, where did all the money in the cans come from?

Ken Scarborough said:

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Dumb question, where did all the money in the cans come from?

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The dead brother was stashing it there

Know Your Enemy said:

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Ken Scarborough said:

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Dumb question, where did all the money in the cans come from?

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The dead brother was stashing it there

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I just realized that if he had made the spaghetti for family dinner he would've found it episode 1.

Know Your Enemy said:

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Ken Scarborough said:

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Dumb question, where did all the money in the cans come from?

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The dead brother was stashing it there

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It was basically a gritty version of this…

Is Hiro Murai the most talented person in Hollywood right now?

Gave this a shot last night after first reading about it on here when OP was started and then looking for something to watch and saw a whopping 8.5 on IMDB too and read through great reviews on there as well.

Made it through 4 episodes and it just did nothing for me. I didn't hate it, but just found myself thinking there has to be something better out there to watch. Possibly something with more "S'plosions". ;-)

I thought I would abandon it but after reading some of the comments here about the final few episodes being great I might as well stick it out and see if my attitude changes. The overall story just seemed rather lacking and uninteresting to me personally.

To each their own. Nothing wrong with that. Half the stuff this board everyone loves doesn't float my boat.

I wanted to like it. I guess I'm still in Depressed Mode coming off of the end of Better Call Saul and nothing will do for awhile.

johnnyblaze36 said:

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I wanted to like it. I guess I'm still in Depressed Mode coming off of the end of Better Call Saul and nothing will do for awhile.

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It's short but check out Blackbird.

Finally got around to watching it. I like it better than I thought, as well as my wife which is the bigger surprise. Started out a bit chaotic and noisy when we were looking for a chill show, but drew us in and we adapted to the noise for the sake of the story.

Cousin!!

Hands, please. Jeremy Allen White is nominated for a Golden Globe Award for Best Performance by an Actor in a Television Series — Musical or Comedy. #TheBearFX pic.twitter.com/iM0MRPPiSt

— The Bear (@TheBearFX) December 12, 2022

What is good, replicants? #TheBearFX is nominated for a Golden Globe Award for Best Television Series — Musical or Comedy. pic.twitter.com/nzbmTgDaen

— The Bear (@TheBearFX) December 12, 2022

What characterizes something as a comedy? I wouldn't consider this show a comedy. I love it, by the way.

When does the new season start?