Without this channel would be a lot of places that would go unnoticed by me. Thank you so very much for taking the time to bring these gems to the world.
As a past director of Restaurants, I’m always in awe of the sheer ingenuity and work required to bring higher end restaurants like this to reality. I’ve seen it in person and I have so much respect for these people.
@@agravery223 that is a Porterhouse steak and for the same size steak at a high end steakhouse can easily be over $250. $168 is a fair price for a 45oz steak.
absolutely love how honest and realistic this is, everything isn't perfect, not everything can come in in a hessian sack from the farmer itself, not every process is super clean and easy.... she just fukn knows a lot about it and shares it with her team and the product is beautiful and genuine and I can only imagine how insanely delicious!
And ridiculously over complicated. A cooked shredded lamb sausage, then heated up in a pan. I just had medium rare grass fed New Zealand lamb for dinner, and I'd wager anything it tasted better than that. It's tricky cheffy look I'm clever for the sake of it food. Ridiculous
Definitely one of the best showcases here. The chef is sincere. Her passion shines through and that is well translated by her staff. Great stuff too that she wants others to experience the foods she tasted. I know that feeling. 😊
I love how she gives you a nice portion. I watch these experienced chefs get on here and sell you the process of creating great dishes but the final plate couldn't even feed a toddler. She very generous and I like that.
Much respect and tingling taste buds for this ladies menu. Very interesting ideas. I love the dehydration the reconstitution in flavored liquids. Friggan awesome 11/10
as a restaurant owner, I can tell you her passion definitely exceeds my own. and her explanation on how she produces her t-bones or porterhouse, she is absolutely committed to her Craft
Amazed at how precise and detailed the chef is of every dish prepared at her restaurant. I would love to enjoy a meal and the atmosphere she brings to her establishment. Great job Chef!
The passion brings a tear to my eye. I'll always enjoy watching someone work who loves every moment and is so knowledgeable. I always wanted to be a great chef but lack discipline, ill settle for making my own food adequately lol
I worked a flame grille for quite some time with huge success in a limited space environment. I loved it but now I'm too old for all of that. This is bucket list stuff for me. More to see such devotion to the task but also to taste that lamb.
@@ko-kf2nu you negotiate your own pay and it's best to avoid hotel chains and places that have tiers of staff. They are those that demand a lot and pay little. However a bar and grille situation depends entirely on your performance. It's very demanding but also very satisfying if you love what you do. No reward. Move on. No one needs to be a slave.
She really respects her ingredients and keeps it simple. The food feels and looks unpretentious - just celebrate a couple of great ingredients by cooking them properly. That lamb roulade dish looks phenomenal. So much love and care.
Wow. I can’t eat there because it’s not kosher, but darn I’d like to. I love the chef. She is brilliant and explains things in a beautifully simple way.
All religious food rules are silly. They were made in ancient times, when nobody knew electricity, refrigerators, food inspection etc. If any almighty gods existed, they would have better things to do than care what people eat or wear. There is no reward for abiding these rules. Life ends with death, and at the end you will only regret the things you did not do but would have liked to.
I had the pleasure of dining at Ci Siamo this past spring. We had the rabbit stracci, onion tart, ribeye with wild mushrooms, and a few other delightful dishes. The moveable feast cocktail was one of the best drinks I’ve ever had. And also had the pleasure of chatting with chef Hillary sterling for a bit and introducing my son to her. I would recpmmend dining here if you’re ever in NYC. It’s located at the Hudson Yards right down the street from Penn Station and MSG.
How wonderful ! everything is done in a traditional, Professionall way ! Preparing, tasting, and tweaking the food until its perfect ! I wish I could work there for a week ! However, already I have learned a great deal from this video, ( learning more even after 50 years cooking ) Love the idea of the butter poaching the steaks !
I worked here in Austria where i live, and we also poached our Steaks in a small pot of clarified butter that we had sitting on the edge of our grill. We seared it first and then gave it some 10-15 mins at a nice low temp. It was super delicious
I went to the restaurant today. Got some pasta and fish. The food they made have unique flavor which might not please everyone, but I recognize the quality and what they're trying to create. I do recommend this restaurant!
LOVE THIS ! I am a guy from Texas who has lived in Italy... i look forward to eating here next time in nyc. Really like that owners and chefs are so dedicated. The only thing i see missing, that they do in Tuscany, is a balsamic drizzle on the steak. Each place has their mixture of spices to it... but adds another level.
I am in no way comparing myself to this, but I have started cooking a lot using live fire. I have built my first rig and am gathering parts and supplies to build a bigger one. Studying the techniques, experimenting with ingredients and spices salts, etc. it is a very interesting and satisfying way of cooking.
I've never been a big fan of fish, but I really love a nice swordfish steak. Nothing else quite like it to me. That looked absolutely perfect. The steak too. I need to seek this place out the next time I have to go to the city.
love this channel and have seen a number of great short vids that are just incredible. After seeing this short doc I booked a table for my gf and myself and had one of the most disappointing meals ever! We wrote a lengthy review and posted to Eater and Resy, the restaurant begged us to return for a freeebie to change our opinion but we declined. The restaurant is huge, like a disneyland of food and no elegance, super noisy and the staff is just shuffles food at you to get you out for the next group to sit.
I remember how tough it was working the wood fired grill for Tower at Stars in Seattle (not Frisco) keeping the fire stoked and raising the level of the grill. Everything had to be perfect for him. I hated it at the time but decades later, I see how much better he made me.
I like how she never claim anything that she made is her idea, instead she brings us to join her past journeys around the world. She is a curator of culinary world!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Without this channel would be a lot of places that would go unnoticed by me. Thank you so very much for taking the time to bring these gems to the world.
Eater is by far the best food channel on YT.
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Extremely high quality food, presented beautifully and not overly-pretentious. The trifecta.
Yea this was a vision made into reality. A well built business
I LOVE RAW
Costs a fortune. Quadrafecta
This chef has used every opportunity and experience to provide an amazing experience. I'll eat there next trip to NY.
almost as though they're being filmed....
As a past director of Restaurants, I’m always in awe of the sheer ingenuity and work required to bring higher end restaurants like this to reality. I’ve seen it in person and I have so much respect for these people.
Yep good food takes alot of work alot of people don't get that
The prices here are actually really reasonable. That lamb dish is only $36. For NYC fine dining that's a steal.
Wow, that's an amazing price!
Should be about 50 pretty soon 😁
Yeah but that ribeye is $168 👀
@@agravery223 that is a Porterhouse steak and for the same size steak at a high end steakhouse can easily be over $250. $168 is a fair price for a 45oz steak.
For a reheated cooked shredded lamb sausage, I would much rather a portion of roasted shoulder.
I will repeat myself: the measure of success of videos like these is,
Would I definitely visit when I can?
And the answer is an absolute yes.
Coudn't agree more. A lot of these places are aspirational right now (to go casually I mean), but soon! :)
I always admire the passion that goes into the preparation by these Chefs.
Thank you
Would love to have you as a guest to show the skills we gathered
absolutely love how honest and realistic this is, everything isn't perfect, not everything can come in in a hessian sack from the farmer itself, not every process is super clean and easy.... she just fukn knows a lot about it and shares it with her team and the product is beautiful and genuine and I can only imagine how insanely delicious!
How the hell they get a raw fire permit in nyc
Love the Chef you can tell she really is passionate about good quality food & ingredients and not pretentious in anyway. Would love to try some
That lamb roulade is a 10. The engineering and preparation coupled with the pickled celery pesto is off the hook refined, high end and clever.
And ridiculously over complicated. A cooked shredded lamb sausage, then heated up in a pan. I just had medium rare grass fed New Zealand lamb for dinner, and I'd wager anything it tasted better than that. It's tricky cheffy look I'm clever for the sake of it food. Ridiculous
@@joedennehy386 that's why you're at home and their customers are dining there. Maybe they are just sick of a plain old lamb chop?
Direct connection with supplies and the art of cooking. She is a total genius!!!!!
Definitely one of the best showcases here. The chef is sincere. Her passion shines through and that is well translated by her staff. Great stuff too that she wants others to experience the foods she tasted. I know that feeling. 😊
Absolutely agree
I love the way she manages the coal bed, and keeps the temperature consistent.
I love how she gives you a nice portion. I watch these experienced chefs get on here and sell you the process of creating great dishes but the final plate couldn't even feed a toddler. She very generous and I like that.
Usually those dishes you're talking about are part of everything from 6-12 courses though
Well it ain't free that's for sure
@@theNoxie the concept of tasting menus will never be understood by everyone i guess😅
@@johanpetersen50 Indeed😅 Their loss for sure!
Yah because you are huge or looking to go to a nice restaurant to overfeed your belly. You can do that with oatmeal or food from home.
Much respect and tingling taste buds for this ladies menu. Very interesting ideas. I love the dehydration the reconstitution in flavored liquids. Friggan awesome 11/10
The sound of the pizza bianca being sliced?
SO GOOD.
This chef knows her chemistry! Incredible.
I love the science, creativity, originality, and passion of this presentation.
as a restaurant owner, I can tell you her passion definitely exceeds my own. and her explanation on how she produces her t-bones or porterhouse, she is absolutely committed to her Craft
Amazed at how precise and detailed the chef is of every dish prepared at her restaurant. I would love to enjoy a meal and the atmosphere she brings to her establishment. Great job Chef!
The passion brings a tear to my eye. I'll always enjoy watching someone work who loves every moment and is so knowledgeable.
I always wanted to be a great chef but lack discipline, ill settle for making my own food adequately lol
Ate here last night. 1 amazing appetizer. 2 entrees. 2 wonderful cocktails for 118$
Food 10/10
Vibe 10/10
Love the cherry tomato slicing hack! Will be trying that in my kitch
How awesome was that!
my brain popped and I shouted haha
i teach this trick to everyone i work with it feels like cheating
I came to the comments just for this
Daymn son, my employer's kitchen is all about speed there's no time to think so we never thought of this. Lol.
Loved that sound when she cut into the swordfish.
This persons thought process is amazing
Awesome Showcase!!! Chef Sterling and her staff are amazing!
Tell them to cover their heads- I won't eat there
The fact that the reuse and never discard the stock, but only add to it is incredible.
Hilary seems like a very honest chef. Lots of love.
This is calmness & elegance.
I worked a flame grille for quite some time with huge success in a limited space environment. I loved it but now I'm too old for all of that. This is bucket list stuff for me. More to see such devotion to the task but also to taste that lamb.
whats the life of a chef like?Is it glamorous as they show it?I heard its long hours with little pay
@@ko-kf2nu you negotiate your own pay and it's best to avoid hotel chains and places that have tiers of staff. They are those that demand a lot and pay little. However a bar and grille situation depends entirely on your performance. It's very demanding but also very satisfying if you love what you do. No reward. Move on. No one needs to be a slave.
She really respects her ingredients and keeps it simple. The food feels and looks unpretentious - just celebrate a couple of great ingredients by cooking them properly. That lamb roulade dish looks phenomenal. So much love and care.
Love the design of the open kitchen. It’s been well thought out. Provides for entertainment while you eat
Wow. I can’t eat there because it’s not kosher, but darn I’d like to. I love the chef. She is brilliant and explains things in a beautifully simple way.
That's what happens when you allow an imaginary friend to rule your life
All religious food rules are silly. They were made in ancient times, when nobody knew electricity, refrigerators, food inspection etc. If any almighty gods existed, they would have better things to do than care what people eat or wear. There is no reward for abiding these rules. Life ends with death, and at the end you will only regret the things you did not do but would have liked to.
This is another world. Lol. It's pretty amazing that people make great food like this and the many people who can afford it. Fascinating!
The best food techniques I have seen in long time.
Cooking at this level is an art
I had the pleasure of dining at Ci Siamo this past spring. We had the rabbit stracci, onion tart, ribeye with wild mushrooms, and a few other delightful dishes. The moveable feast cocktail was one of the best drinks I’ve ever had. And also had the pleasure of chatting with chef Hillary sterling for a bit and introducing my son to her. I would recpmmend dining here if you’re ever in NYC. It’s located at the Hudson Yards right down the street from Penn Station and MSG.
Wait. What???? 45 days dry aged Porterhouse, poached in Butter . I’m in🤤
love it - that's art - that's passion - thats real food
I just had the steak last night and it was incredible! Such an amazing restaurant.
Probably weeks solary left there😂
@@kapitalisttas Shared it with 5 people so nah lol.
I'm so jelly
I hated it
Are most of the items à la carte? Bet a steak is pricey, looks totally worth it.
She explained nicely, excellent!
9:46 the noise of the bread so crunchy. I love that!
How wonderful ! everything is done in a traditional, Professionall way ! Preparing, tasting, and tweaking the food until its perfect ! I wish I could work there for a week ! However, already I have learned a great deal from this video, ( learning more even after 50 years cooking ) Love the idea of the butter poaching the steaks !
I worked here in Austria where i live, and we also poached our Steaks in a small pot of clarified butter that we had sitting on the edge of our grill. We seared it first and then gave it some 10-15 mins at a nice low temp. It was super delicious
I went to the restaurant today. Got some pasta and fish. The food they made have unique flavor which might not please everyone, but I recognize the quality and what they're trying to create. I do recommend this restaurant!
I'm literally dying now for a lamb roulade! OMG!
LOVE THIS ! I am a guy from Texas who has lived in Italy... i look forward to eating here next time in nyc. Really like that owners and chefs are so dedicated. The only thing i see missing, that they do in Tuscany, is a balsamic drizzle on the steak. Each place has their mixture of spices to it... but adds another level.
The lamb looks so good. She's amazing
Beautiful, the fine art of cooking. You mastered it Hilary.
Love how passionate the chef is.
Chef inspires our staff every service
I haven't seen a video that's made me want to fly immediately to try something in a long time. Wow!
OMG the amount of prep! Such a hard worker
Approachable, honest food…made with passion. I’m sold.
The food looks delicious. Honest, good products, clear presentation and real craftsmanship.
I would love to feel the pressure of this kitchen !! Looks like there’s so much to learn from the Chef/Owner !!
The Bistecca alla Firoentina is $168. But given how massive that cut is, that's actually not unreasonable.
Cant u just say reasonable
That's crazy imagine 😳
@@seminky5341 no, because they don't mean the same thing.
@@seminky5341 I know right? I had to do math in my head to understand that lol.
@@OptimusWombat not quite entirely unreasonable of you to perhaps say so
This is the most awesome restaurant I've ever seen
The attention to details is amazing
I am in no way comparing myself to this, but I have started cooking a lot using live fire. I have built my first rig and am gathering parts and supplies to build a bigger one. Studying the techniques, experimenting with ingredients and spices salts, etc. it is a very interesting and satisfying way of cooking.
Been in NYC for 10+ years and never heard of this place! Looks great.
Very inspiring video, the intensity of Passion and Skill of both chefs is nothing short of spectacular!
I get ideas from videos like this …. And also answers to questions that I’ve asked myself .
One day I'll eat a 45oz steak. But that sword fish sauce sounds amazeballs
You’ll get it 👍🏽
Sauce of Lord...
INCREDIBLE! Wow. What a place.
Running a restaurant needs love and effort. Props to the Chef and her team 👏🏽👏🏽
Love these videos. The passion for food is contagious
The white pizza looks incredible. I love this chef she seems awesome I’d love to hear her talk about wine.
Your food looks fantastic
I really am impressed with your professionalism and your great recipes
I've never been a big fan of fish, but I really love a nice swordfish steak. Nothing else quite like it to me. That looked absolutely perfect. The steak too. I need to seek this place out the next time I have to go to the city.
Wow, thanks Eater and Thank you Chef, Cheers!
On my list of restaurants to visit when I'm in NYC!! Looks so good
This is an art. Gorgeous!
proper cooking with feeling, real loving spoonful stuff, respect!
This is what I'm talking about, this is going on the bucket list!
this was a beautiful behind the scene def has been added to places to go and visit while in NYC!
that lamb looked incredible
This is a place I'd like to eat at. No pretentiousness, good portions, very well executed.
love this channel and have seen a number of great short vids that are just incredible. After seeing this short doc I booked a table for my gf and myself and had one of the most disappointing meals ever! We wrote a lengthy review and posted to Eater and Resy, the restaurant begged us to return for a freeebie to change our opinion but we declined. The restaurant is huge, like a disneyland of food and no elegance, super noisy and the staff is just shuffles food at you to get you out for the next group to sit.
Both the lamb dish and swordfish dish look amazing! Too bad I'm nowhere close to NYC.
I'd love to try that establishment! Everything looks great.
Beautiful job you guys, from Chef to Chef 👨🍳 amazing work
So much hard work. Your food looks amazing congrats on a great restaurant 🍾
Such an amazing teacher, zero wasted words of wisdom! Thank you for sharing your knowledge Chef!
There is so much more that goes into it than we would do at home
I’m exhausted just watching this for 11 minutes. Lol
She's a great Chef. Passion for her art
I remember how tough it was working the wood fired grill for Tower at Stars in Seattle (not Frisco) keeping the fire stoked and raising the level of the grill. Everything had to be perfect for him. I hated it at the time but decades later, I see how much better he made me.
This was an awesome display of various delicious dishes - I want to try them all! 🙂
Wow!!! What love for sharing the experience of a masters vision.
Jesus. So much work goes into good food. Unbelievable
That little trick at 7:30 for cutting the tomato’s is nifty
I like how she never claim anything that she made is her idea, instead she brings us to join her past journeys around the world.
She is a curator of culinary world!
Wow. Everything they do looks so good. No fancy BS.
Before I subscribe I have to say the chef is beautiful in so many positive ways. Blessings Chef
Those sun gold tomato’s are the sweetest and tastiest tomato’s i have ever eaten. Delicious
Steak soaking in butter, it brought a tear to my eye and a rumble to my stomach 😁
What beautiful , well cared for food! So creative.
She shows she really appreciates the food and items she uses.
I love how excitedly nonchalant she was to do the twirl😂🎉
Wow! the way she cut the sun gold
Tomatoes with the two plastic lids! That was crazy!
That lamb dish is seriously insane!