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Quality and Angles with commentary are amazing and detailed. Never seen Michelin food this close up with such clarity. Blown away. Thanks from Seattle!
Would love to see some Wolfgang-ified riffs on so many of these. Fermented chili-glazed fish with sesame and daikon. A banchan series. Desserts that are earthy and sweet.
@@justinkhanna Oh trust me when I say just seeing the architecture of this space inspired me. Not to mention the food being so stunning and interesting overall. I'm working on a riff now that I think you'll really enjoy. Looking forward to sharing 👹
This was a great recap of what looked like an amazing meal! Love the small details like choosing the chopsticks, and the cards that went with the courses. Also the sponsor sounds badass I’ll have to check that out…the segment where you mentioned them was smoothly integrated and fit well with the episode so well done! Stoked for the next one!
Gotta slide with the sponsor read 😎 supporting the sponsors supports me, and I've been impressed with their platform so far. The cards are such a great touch, closest version I've seen was Blue Hill at Stone Barns back in the day where they gave a little bound book with stories in it, but this was such a cool "end of the meal" takeaway with all the cards. Appreciate you watching as always dude!
Happy Anniversary!!! The food looks amazing. Ecstatic that you featured the design work. The designer in me deeply appreciates it. Beautiful! Your videos have improved over the years. Can't wait to watch more in the future.
Hey! I recommend going to Dirt Candy in NYC, I think Amanda Cohen is one of the most innovative chefs and what she and her kitchen are doing is incredible.
I recently ate at PiDGiN in Vancouver. It was my first venture into fine dining and I felt interested because of these movies. Needless to say it was amazing and since then I've taken the opportunity to eat at some very unique places here in western Canada.
I used to come to Vancouver every 6 weeks pre-panorama! Haven't made it to PiDGiN yet, but really love how their tasting menu looks. I have an episode all about a meal I had at Hawksworth here: ruclips.net/video/Pf91b89gto0/видео.html
I went to Atomix just to take photos of the outside, to see what the Worlds #6 best restaurant looks like, since I was visiting NYC. I was very surprised, I walked right past it at first and thought Google had the wrong address until I saw the very small sign saying Atomix. Its very discreet, barely visible. I was expecting something fancier to take a photo in front of. I didn't try for a reservation cuz it's too expensive for me and I don't like seafood.
such an amazing restaurant, we went in summer 2021 and the menu was completely different. Looking forward to going again in September. I thought this place was 3* material, wondering how you feel about that?
While atmoix was good I didn't love it. 3 stars should blow you away. Recently visited alchemist In copenhagen. Mind blown. Like incredible. Atmoix I left like that was good but no desire to go back. My gf who is korean thought it was just ok
Do you have a year of these sitting around that still need to be edited? "A years worth" being a relative term since I don't suspect this series is anything super regular. Can't eat at the fancy places all that often.
If he’s a sous chef so I bet he really gets only one night off a week, I wouldn’t put it past him to go out and splurge ones a week ! I do it myself as a bar manager, nothing more I look forward to than being able to experience something spectacular like this . I like Justin mostly submit to others menus and wine pairings. Just to get a sense of how that concept was meant to be . Cheers !
Yes and no - I have ~3 shot right now that I just edit whenever I have time (I’m admittedly more behind than I’d like to be). Keep an eye out for Tomo (Seattle), Wayan (NYC) and How to Cook a Wolf (haven’t decided if I wanna make this one yet). Appreciate you watching!
You and your girlfriend are in very good physical shape. Was the total amount of food enough to feel full? I understand that these type of restaurants are for the taste and creativity but if a normal person has to take a slice of pizza afterwards, it will kind of ruin the experience lol
I staged there ages ago (when Matt Lightner was the chef) and was really drawn to their food. Been dying to go check out what's changed and experience it again - come back and comment here how your meal was, enjoy Friday!
Nyc is home to some of the most overrated Michelin stars in the world. Atera was avg imo. Value doesn't equal the price and although tasting menu portions are small ateras was comical
@@whataboutrick It doesn't take a whole lot to fill me up so hopefully I'll be ok. Honestly though I did get the same vibe as you. London's Michelin options seemed better, same with California.
@@yonatanben-chaim9747 Europe in general bud is on a whole another level Michelin wise. Certain 2 and 3 star places in NY would struggle to get 1 in Europe
@@justinkhanna Well I had my meal there tonight, I thought it was outstanding. Standout dishes were the halibut with norwegian langoustine, dry aged duck with salsify, beef cheek, and egg custard with caviar and smoked olive oil. Even the desserts were great and I am more of a savory guy.
Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.art/justinkhanna 👈
Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, and more.
How #Masterworks works:
-Create your account with your traditional bank account
-Pick major works of art to invest in or our new blue-chip diversified art portfolio
-Identify investment amount, hold shares in works by Picasso
-See important Masterworks disclosures: www.masterworks.io/about/disclaimer
I envy the ability to go to restraunts like this immensely. Thank you so much for giving us a glimpse inside these restraunts.
Quality and Angles with commentary are amazing and detailed. Never seen Michelin food this close up with such clarity. Blown away. Thanks from Seattle!
Start to finish this is a fever dream of all of the things I love from start to finish
Would love to see some Wolfgang-ified riffs on so many of these. Fermented chili-glazed fish with sesame and daikon. A banchan series. Desserts that are earthy and sweet.
@@justinkhanna Oh trust me when I say just seeing the architecture of this space inspired me. Not to mention the food being so stunning and interesting overall. I'm working on a riff now that I think you'll really enjoy. Looking forward to sharing 👹
This was a great recap of what looked like an amazing meal! Love the small details like choosing the chopsticks, and the cards that went with the courses.
Also the sponsor sounds badass I’ll have to check that out…the segment where you mentioned them was smoothly integrated and fit well with the episode so well done! Stoked for the next one!
Gotta slide with the sponsor read 😎 supporting the sponsors supports me, and I've been impressed with their platform so far. The cards are such a great touch, closest version I've seen was Blue Hill at Stone Barns back in the day where they gave a little bound book with stories in it, but this was such a cool "end of the meal" takeaway with all the cards. Appreciate you watching as always dude!
Happy Anniversary!!! The food looks amazing. Ecstatic that you featured the design work. The designer in me deeply appreciates it. Beautiful! Your videos have improved over the years. Can't wait to watch more in the future.
Thanks Flora! Always a work in progress- appreciate you watching
Great video and Amazing work. 👏🏻 I love how you broke down and explained every dish.
Masterful review. Thanks for sharing your thoughts. You have a gift for describing food and cooking techniques. It's not easy or common. Cheers!
oh man this was fun to watch
Hey! I recommend going to Dirt Candy in NYC, I think Amanda Cohen is one of the most innovative chefs and what she and her kitchen are doing is incredible.
Still haven't made it there either! It's on the list for sure, she's making waves 🌊
I recently ate at PiDGiN in Vancouver. It was my first venture into fine dining and I felt interested because of these movies. Needless to say it was amazing and since then I've taken the opportunity to eat at some very unique places here in western Canada.
Do you think you will try some of what we have to offer up north? I know Michelin stars aren't awarded up here but we do have some amazing talent!
I used to come to Vancouver every 6 weeks pre-panorama! Haven't made it to PiDGiN yet, but really love how their tasting menu looks. I have an episode all about a meal I had at Hawksworth here: ruclips.net/video/Pf91b89gto0/видео.html
@@justinkhanna Wolf in the Fog, Tofino, B.C. Unreal. Worked as a CDP here for 16 months, love the team and the town.
I went to Atomix just to take photos of the outside, to see what the Worlds #6 best restaurant looks like, since I was visiting NYC. I was very surprised, I walked right past it at first and thought Google had the wrong address until I saw the very small sign saying Atomix. Its very discreet, barely visible. I was expecting something fancier to take a photo in front of. I didn't try for a reservation cuz it's too expensive for me and I don't like seafood.
Great video!
Thanks Yonatan!
Is it really worth the price? The food doesn't look that good and small portions. But I didn't taste it, so maybe is worth it
That pine nut icecream looks good
Happy Anniversary!!♥️♥️
Thanks Wendy! Great to see ya 😉
Looks banging
Which course stands out? Have any of you folks been to Atomix for even just a drink at the bar? 🤔
such an amazing restaurant, we went in summer 2021 and the menu was completely different. Looking forward to going again in September. I thought this place was 3* material, wondering how you feel about that?
While atmoix was good I didn't love it. 3 stars should blow you away. Recently visited alchemist In copenhagen. Mind blown. Like incredible. Atmoix I left like that was good but no desire to go back. My gf who is korean thought it was just ok
Do you have a year of these sitting around that still need to be edited? "A years worth" being a relative term since I don't suspect this series is anything super regular. Can't eat at the fancy places all that often.
If he’s a sous chef so I bet he really gets only one night off a week, I wouldn’t put it past him to go out and splurge ones a week ! I do it myself as a bar manager, nothing more I look forward to than being able to experience something spectacular like this . I like Justin mostly submit to others menus and wine pairings. Just to get a sense of how that concept was meant to be . Cheers !
Yes and no - I have ~3 shot right now that I just edit whenever I have time (I’m admittedly more behind than I’d like to be). Keep an eye out for Tomo (Seattle), Wayan (NYC) and How to Cook a Wolf (haven’t decided if I wanna make this one yet). Appreciate you watching!
Justin what’s the deal with bringing alcohol and snacks to the chefs when you show up? Just saw a video about it of your visit to single thread
I made a video all about how I think about that: ruclips.net/video/WEV2RrZERv8/видео.html
You and your girlfriend are in very good physical shape.
Was the total amount of food enough to feel full?
I understand that these type of restaurants are for the taste and creativity but if a normal person has to take a slice of pizza afterwards, it will kind of ruin the experience lol
I'm going to Atera on Friday, another 2 star in NYC. Would love to see you go there and here your thoughts on the cuisine.
I staged there ages ago (when Matt Lightner was the chef) and was really drawn to their food. Been dying to go check out what's changed and experience it again - come back and comment here how your meal was, enjoy Friday!
Nyc is home to some of the most overrated Michelin stars in the world. Atera was avg imo. Value doesn't equal the price and although tasting menu portions are small ateras was comical
@@whataboutrick It doesn't take a whole lot to fill me up so hopefully I'll be ok. Honestly though I did get the same vibe as you. London's Michelin options seemed better, same with California.
@@yonatanben-chaim9747 Europe in general bud is on a whole another level Michelin wise. Certain 2 and 3 star places in NY would struggle to get 1 in Europe
@@justinkhanna Well I had my meal there tonight, I thought it was outstanding. Standout dishes were the halibut with norwegian langoustine, dry aged duck with salsify, beef cheek, and egg custard with caviar and smoked olive oil. Even the desserts were great and I am more of a savory guy.
“Yuzuh”