- 2 weeks ago
Fanum goes gourmet at Saga NYC. Fanum joins GQ as the self-proclaimed ‘hood chef’ chows through the $300-per-person menu to see if the Saga NYC hype is real. From small bites (“I’m kind of like a caviar guy now”) to dessert (“W clem, if you know you know”), Fanum eats his way through the menu at Saga NYC.Credits:Director: Nick CollettDirector of Photography: Danyal NiaziEditor: Phil CeconiHost: FanumGuest: Chef Charlie Mitchell; Harrison GinsbergProducer: Camille RamosLine Producer: Jen SantosProduction Manager: James Pipitone; Evie RoopTalent Booker: Jeremy ClowneyCamera Operator: Carlos Araujo; Miguel ZamoraGaffer: David DjacoGrip: Mar AlfonsoSound Mixer: Sean PaulsenProduction Assistant: Quinton Johnson; Indigo GeorgePost Production Supervisor: Jess DunnPost Production Coordinator: Stella ShortinoSupervising Editor: Rob LombardiAssistant Editor: Fynn LithgowSpecial Thanks: Olivia Anton Owens; Charlie Tanquery
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LifestyleTranscript
00:00What's up y'all? This is Phantom and y'all know I'm a food connoisseur and today we're on the
00:0963rd floor here up top at Saga. That's a lot of floors. You ever been on the 63rd floor? And I'm
00:15here today to try some fine, fine dining. And you know how to say it twice because they got not one
00:21but two Michelin stars. Their 12 course menu is 300 per person. But you know GQ got me. It's
00:29about to get fancy, bud. Let's do it, aight? Eat. My ears poppin'. Damn, two stars. How you doing? What's happening? I'm welcoming you into Saga with a little kind of aperitivo cocktail. We have a bitter hojicha, which is a roasted green tea. And then we have a jasmine and green grape spritz. Butterfly sorrel on top of there. Is that a real butterfly? No.
00:59Oh yeah. Oh. I'm trying to figure out which one I like the most. This one or this one. Oh, what's up? It's good. How you doing? I'm well. I'm Chef Charlie. I'll be cooking your milk today. Okay. I'm going to take it to your table. Yo, let's do it. Damn. This is Joe Harrison. I'm going to holla at you, my boy.
01:20What do they make here? Huh? What do they make here?
01:23Yeah. Like what kind of food? Yeah. Ask the chef. I bet. To start off the pairing this afternoon, we have a junmai sake. Junmai sakes are 100% made of rice. Yamada Nishiki. Do you speak Japanese? A little bit. Scoti.
01:39Anamitu. Konnichiwa. Yeah. Awesome. Japanese alcohol. That's what it is. Made of rice.
01:43All right, man. Thank you. Hey. What's up? How you doing? How you doing? No menu, no nothing. Just getting straight to it? Yes. Get straight to it. So if you're a first bite, you have a little cornbread and caviar, a little bit of chicken confit and jalapeno, golden, etc. Cornbread and caviar. Yes, sir. I like what I'm hearing. Enjoy. I need utensils.
02:02Oh, is it just hands? What? Yo, Chef Charlie. Is this with the hands? No, you enjoy it with your hands. Did you wash your hands? Yeah, I washed my hands. Facts. I did. Yes, I did.
02:12It got a flour on it. Ever since that first caviar moment, I'm kind of like a caviar guy now. You know what I'm saying? I do that now. Damn. Caviar on the top. Caviar. Damn. Cornbread is always tough. You know what I'm saying? Especially with the caviar. You're pairing two amazing things. I'm about to put the caviar on the bacon of your cheese and see what that feel like. All right, what's next?
02:37So one more bite. Basically, it's like a little salad. A little beet, truffle, and a crispy nori cup. Damn. The cornbread fire, right? Caviar fire. Like, what made you like?
02:51My grandmother used to make jalapeno cornbread growing up, so that's why we put jalapeno inside of it. Where you from? Detroit. Shout out to Detroit. I ain't meh. All right, I'ma try this out.
02:59I ain't gonna lie. This shit is pretty. It's like a garden in my hands. It's a lot of greenery, though. You know what I'm saying?
03:08Okay. Healthy.
03:12Everything's just small. There's small bites.
03:14Yo, chef! He gonna hate me. He gonna kick me out. I'm gonna kick it out. Like, I can't be doing that. Like, you know what I'm saying? I have some respect.
03:20So is it all, like, small bites? You know what I'm saying? Like...
03:23No, no, no. You start with three small, and then they get larger as you go. Oh, and they get bigger? Yeah, as you go.
03:28Hi, vet. Konnichiwa.
03:30I swear I only eat vegetables when I do these videos.
03:32I should be eating more veggies, though. Like, veggies are good food.
03:35How you doing so far? Doing amazing. More flowers.
03:38What is it with the flowers?
03:40Is, like, a size? Uh...
03:41But I think it adds, like, some beauty, some femininity to the food.
03:43I think it's also funny, because most guests are, like, afraid to eat them.
03:46But people are always like, can I eat this? I'm like, yeah, of course. Is this a violet? That's what they call it?
03:49Viola, yeah. Violet. Is every dish a different type of flower?
03:52Not every dish. Usually, like, on the larger plates, it's a little bit less flowers.
03:56So this is your last finger bite.
03:58Oh, my God. I thought it was like, this is the last meal of the day.
04:00Fam, we just started. How about that? Okay.
04:02Isaki tempura.
04:03Shrimp.
04:03With a little bit of tartar sauce.
04:05Okay, soft.
04:06Like a bubble begin.
04:11Oh, wow.
04:12Oh, wow.
04:13Oh, my mouth is watering.
04:15Hold on, again.
04:17Oh, man, that's fire.
04:19Damn, only one of them, though?
04:20Two of them would have got, three of them would have been a little hard, too, Chad.
04:24I like shrimp a lot.
04:26Well, I guess tempura.
04:27I like tempura a lot.
04:29Chef, is there any chance that you have another one?
04:33Absolutely.
04:33You the best, bro.
04:34You heard?
04:35Might need more sake, though.
04:37Yo, Big Kev.
04:38Any right?
04:39What do you think so far?
04:39I need a little re-up, though.
04:44A little bit goes a long way.
04:45W Kevin in the chat.
04:46Ain't he no Japanese.
04:47Oh.
04:48How's the sake?
04:48Had to re-up.
04:49Yeah.
04:50Just like this.
04:50Had to re-up again.
04:51You hear what I'm saying?
04:52Respectfully.
04:53Chef doing it big, but we doing it bigger.
04:57Oh, my God.
05:00Hello.
05:02Cornbread caviar.
05:03I'm a massive fan of anything cornbread.
05:05So you're going to get that.
05:07Feel me?
05:08Explosions all around.
05:09Then we moved on to the, I'm going to call it the Garden of Eden.
05:12Once again, I'll be transparent with y'all.
05:14I'm not a big fan of greenery, but it was good, though.
05:16You feel me?
05:17That one's more like, wow, because you shocked me.
05:20I'm a little shaken up.
05:21I ate that.
05:21Whoa.
05:22Hold on.
05:22Okay, cool.
05:23The shrimp temper with the sauce, though, different.
05:26I call that elevation.
05:27Each dish has the femininity.
05:30That's how I'm feeling right now.
05:31You know what I'm saying?
05:31Extreme explosions, like, all around.
05:33I'm not even going to do the hand motions, because that's how I really feel about this one.
05:36It was soft, but also crunchy.
05:38The sauce added to it.
05:39And that little violet on top was like, I'll fuck with Kev.
05:44You fuck with me, bro?
05:45Absolutely.
05:46Hell yeah.
05:48You a boobie.
05:50Imagine you in the trenches, and Kev just show up.
05:53Boom.
05:53Just pour in.
05:54Side cake, nigga.
05:55Nah, nigga.
05:57What's this?
05:58This is, uh, silverware.
06:00Oh, oh, oh.
06:02Nah, it actually has cuts, though.
06:04Is there use for this?
06:05It's like a flour spoon, maybe?
06:09Why don't we put that on our table?
06:11Just to keep it elevated.
06:13We elevate it in life.
06:14Exactly.
06:14Exactly.
06:15Yeah, yeah, yeah.
06:15We already know.
06:16Now I have to catch up, because we already eat it, feel me?
06:19I'm learning that's how I go, Jack Chater.
06:24Okay, bigger plates.
06:26This is a shimaji.
06:27It's lightly cured.
06:28A little bit of pickled apple, shiso, soro, and combo.
06:31What is this?
06:33I don't know what I'm looking at.
06:35It's raw fish and apples.
06:37Is it a Japanese fish?
06:38It is.
06:39A lot of Japanese.
06:39I give a lot of shout-out to Japan, bro.
06:41Like...
06:42I would recommend going with a sauce spoon.
06:43Sauce spoon.
06:44You know what I'm saying?
06:45It's fire.
06:45Okay.
06:46Sauce spoons, you are shit different.
06:49Look at this, bro.
06:50Like, you know what I'm saying?
06:51Oh, oh, oh, matter of fact, I can't do that.
06:53Never mind.
06:53This is real.
06:54This is real.
06:55Is that a three-leaf clover?
07:02It was almost like jello fish.
07:04Y'all don't compare this shit to no fish stick.
07:06The Transparent Fish, to me, was definitely a movie.
07:09It was definitely wild.
07:10The broth was amazing, though.
07:12The broth was like...
07:13Not that it made it, but it just amplified what already was there.
07:17You feel me?
07:17Sold out everywhere.
07:18You know what I'm saying?
07:19Yeah.
07:19I'm gonna give it a buck.
07:20Any more shots at sake?
07:22Straight motivational speeches.
07:23The whole video.
07:24Now, this view is crazy, bro.
07:26A plane shouldn't be flying around here, gang.
07:27I'm gonna tell you right now.
07:28Go over there, man.
07:29What if I was Spider-Man, and you didn't know, and it was me?
07:39Would you believe you?
07:39That next shit gotta be fire.
07:48The way he doing that.
07:49Taking his time with it, and his time sensitive.
07:52Got me walking around, thinking about life.
07:54I'm over here doing this.
07:55Oh, shit.
08:00So this is your second serving of caviar.
08:02It's a white verjus sabayon on top of a warm potato salad, that I call it, and crystal
08:07caviar.
08:07Enjoy.
08:08Let's do it.
08:08Wooden spoon.
08:10Shep, is there a reason for the wooden spoon, though?
08:13Well, I'm assuming because of the caviar, probably, right?
08:14Yeah, it's for the caviar.
08:15It's more gentle on the eggs of caviar.
08:17I got caviar knowledge, bro.
08:18Oh, wow.
08:19Look at this.
08:20It's crazy where life takes you, you know what I'm saying?
08:26He called it warm potato salad.
08:28He trying to minimize the greatness of this right here.
08:31Too humble.
08:32And I don't even think the caviar is the reason for it.
08:35The whatever this is, which I can't describe because I don't know exactly what it is, and
08:38he might not want to tell me all the way because, you know what I'm saying, the chef
08:40want to have his secrets and stuff, and I feel him.
08:42I have questions, bro.
08:43Chef, whenever you get the chance, please!
08:45You keep outdoing yourself.
08:47Like, what's up, bro?
08:48Can you break this down for me?
08:49Like, what does it take to make this?
08:51The foam is made from eggs and then more caviar on top.
08:53I noticed it was foam.
08:54I didn't want to say it because I was like, wait, let me just make sure I see what I'm
08:57seeing.
08:58It's really, really good.
08:59This, another movie, another wow factor, you know what I'm saying?
09:03Tough.
09:04Is tough a rating?
09:05It is now.
09:06Tough.
09:10Big Cav.
09:11Okay.
09:12Is that a bigger glass?
09:13It's a slightly bigger glass for a slightly bigger wine.
09:16So we're going to go to Greece for this next wine.
09:19From the producer, uh, Ekonomu.
09:21This is a guy named Giannis.
09:23Giannis Antetokounmpo!
09:25Same first name.
09:26Right?
09:26Same first name, yeah.
09:27Thank you, can I have you?
09:27I like this.
09:32This shit made me a philosopher now too.
09:34Give me some advice.
09:36The meaning of life.
09:39The meaning of life.
09:41So stop asking.
09:43Just keep doing.
09:45Aight?
09:45Go outside every day and live your fucking life.
09:50And I'm sorry that I'm cursing, but, you know what I'm saying?
09:54Life is, it's not all, alright, let me shut up again.
09:57I'm over here farming.
09:59Yo, what's that shit other than-
10:00No, no, no, no.
10:01Keep-
10:01Yo, go to my phone.
10:02Go to my Twitter.
10:04Go to my profile.
10:04I tweeted out some fire shit the other day.
10:06Go to that, go to that one, and then go to the fucking Wendy's, dude.
10:10Wait, you're hurting someone, or is this from your mind?
10:13Where are you from?
10:15Shh.
10:15Don't ask no questions.
10:17Everything that happened to you before, led you to the person you are today.
10:21You were created on purpose, for a purpose.
10:26You're dropping gems today.
10:28Yo, I see the chef and get happy as fuck again.
10:30Hokkaido scallop is lightly cured and seared, a little bit of sea urchin on top, and a Vadovan
10:34French curry sauce.
10:35Can you eat sea urchins?
10:37You're about to.
10:38Shh.
10:39Underneath the scallops and the sauce is also a fennel two ways.
10:42A fennel what, second?
10:43I've never heard of that.
10:44Fennel.
10:45What is that?
10:46Where's that from?
10:47Fennel.
10:47Kana in the family, kind of not.
10:49Okay, okay, wait, wait, wait.
10:50Fennel.
10:51Let me throw some of the sauce on top of the scallop.
10:53Do I just eat the scallop in one bite?
10:55I don't even know.
10:56It's kind of slippery.
11:00Yo, I had a punch of spice out of nowhere.
11:02A punch of spiciness.
11:04Like, I low-key feel it right now.
11:05It almost feels like it's melting in your mouth, literally.
11:08Let's go ahead and try the broth up a little bit.
11:11Oh, this is where that spice is at.
11:14It surprised me.
11:15At first, the orange, like, look of it was a little, what is that?
11:19And then it hit me and I was like, what is that?
11:21And then it hit me and I was like, what is that?
11:24Three different types of what is that?
11:25It's like somebody knocking on your door, but they cover the eye hole.
11:28You know what I'm saying?
11:29So you can't see who it is.
11:30And then you open it, you're like, oh, what the fuck?
11:32Like, what's up, bro?
11:33It's kind of like that.
11:34You know what I'm saying?
11:34I'm jacking this.
11:36Okay, should I say I'm jacking this?
11:41To me, this is, wow.
11:44Chef!
11:45Chef!
11:45Oh, how do you make this?
11:48Like, can we see what's going on for real?
11:50Yeah, let's go.
11:51Let me show you.
11:51For real?
11:52Yeah.
11:53Aight.
11:54Damn, it's hot in here, like, literally.
11:56Like, it's hot.
11:57It always is hot.
11:57Damn.
11:58This is the fennel economy.
11:59Oh, this was, I was asking earlier, the fennel.
12:01This is the, okay, cool.
12:02It's like a fennel salad that we put at the bottom.
12:04Oh, you eat it like this?
12:05Yeah.
12:06Tastes like licorice almost.
12:08Yeah, okay, yeah.
12:09Fresh lemon juice.
12:10Do your thing, shake it up.
12:12Scallops?
12:12Yeah.
12:13A little bit less than a minute.
12:14Wait, shit.
12:15Are you looking for, like, a golden look?
12:16Yeah.
12:17Just cut them in half.
12:18So you paint the butter.
12:19More butter, more butter.
12:20Hell yeah.
12:21Curry sauce here, you just call it right in the middle.
12:23Oh.
12:24The orange.
12:25Yeah.
12:25This is how it's right.
12:26The sea urchin.
12:26And that's it.
12:27The second dish you brought up.
12:28Mm-hmm, the nori cup, right?
12:29The nori cup.
12:30I call it the garden of eating, you call it the nori cup.
12:32Can you teach me?
12:33I sure can.
12:34Let's do it.
12:34Let's do it.
12:35It's like a little baby kale here.
12:36Okay, so kale like the base.
12:37Then we have our beet salad, like truffle puree.
12:39The shaved truffles.
12:40The shaved truffles.
12:40Yeah.
12:41So we start with a couple flowers, pickled cucumber.
12:44Damn.
12:45I might fuck this up.
12:46First thing we gotta do is the base of kale.
12:48Look, oh, shit.
12:50I already broke it.
12:51I already broke the kale.
12:53Should I change it?
12:53It doesn't matter.
12:54It's a happy mistake.
12:55Okay.
12:56Next is the, it's the beet salad.
12:58Add my truffle puree, Chad.
13:00So we'll do the truffle puree.
13:02It's the truffle, truffle.
13:03So now we go ahead and put the truffle.
13:04See, I'm trying to act like it's me really doing this shit, you feel me?
13:06Now we go ahead and put the truffles, okay?
13:08Add some elysium.
13:09Hucked it in there.
13:10And a sirtium.
13:12Once, twice.
13:14What'd you think?
13:15It was great.
13:15You would hire me?
13:17I don't know about that.
13:18Oh my gosh, Chad, you see?
13:20That's why I'm here to eat, dude.
13:22Okay, chef.
13:24It's a big-ass plate.
13:25Yeah.
13:26It's a big-ass plate, you heard?
13:28But you know what?
13:29This is a charcoal grill of my diet on top of a dirty rice.
13:33It's like a brown stew sauce and coconut aromatic cream.
13:35And then we add a little mango pepper sauce on the side to add for some spice.
13:38Good night.
13:39It's a little spice, so it depends on how much heat you want.
13:40I like spicy food, so I can handle spice.
13:43I'll add a little bit in this heat.
13:44Thank you, chef.
13:45Oh my god.
13:48The smell is amazing.
13:50Get that rice in there.
13:52Oh my god.
13:55Wow.
13:56Oh my god, that crunch.
13:58Dominican action coming out and all that.
13:59Wow.
14:00The best dish I've had so far is insane.
14:04The spices, I love spice.
14:05I also love rice.
14:07Even the rice by itself.
14:08Tom.
14:09Because he said this is a spice, but like, I felt like the umzy.
14:13Oh, he wasn't lying.
14:15I'm getting kind of like the cold sweats now.
14:19But I still like it.
14:20He don't need no milk.
14:26That's the new rating, bro.
14:28Start clapping this shit for no reason.
14:30Yo, we need a rating that like you get up and it's mad people and we just like, we start clapping.
14:35The chef come out, we start bowing this shit.
14:39This shit might not make me cry again.
14:43This shit is so hard, bro.
14:44All of it together.
14:47Elevated.
14:48You know what I'm saying?
14:49Elevation.
14:49You know what I'm saying?
14:50Elevoie.
14:51I made that shit up just now.
14:52New word.
14:53Elevoie.
14:54You heard?
14:54Oh, bigger glass.
14:59Red wine for the last savory course is a garnacha from the Sierra de Gredos region in Spain.
15:05It's an area that is a little bit higher in elevation and features wines that have a little bit light.
15:10Just like us.
15:11Just like us.
15:12Hold on.
15:12Hold on.
15:12Yeah.
15:12So I got to do this whole part in Spanish.
15:15Aqui tenemos un...
15:16Nah, I'm going to stop playing.
15:17Achoo, achoo, achoo.
15:17Achoo.
15:18Okay, chef.
15:20The last savory course here.
15:21It is a venison we get in from New Zealand.
15:23Marinate and a little bit of Epi's.
15:25We charcoal grill it.
15:26Hanadanko mushroom.
15:27Oh, I see the mushroom.
15:28Cauliflower, perloin, and a sauce Ochevoy finished with black currants, which means deer sauce.
15:34Deer sauce.
15:35Deer sauce, you heard?
15:37I had squab for the first time last episode.
15:40I knew it was going to be good.
15:43We're trying shit.
15:44We're elevating, okay?
15:46We're literally on top of the world right now.
15:49I'm not a big fan of mushrooms, though, but I'm still going to try.
15:52Look at that.
15:56Oh, okay.
15:58The mushroom has some sauce on it.
16:00At the most, you might see me eat it on pizza.
16:02Maybe.
16:03This isn't pizza.
16:05Mushroom is mushroom everywhere for me.
16:07It's paired with the wine.
16:09Kevin!
16:10I know you're tired of me saying that everything.
16:11Not at all.
16:14That's correct.
16:14Hostia, pero es que a veces hay que recoger unas cosas, eh?
16:18Es que cuando tú te...
16:19Es que es que, profesor, la casa de papeles...
16:22I'm outside!
16:25You don't even know what I'm saying right now, right?
16:26I had no idea what you're saying.
16:26You speak Japanese, I speak Spanish.
16:28Hello.
16:28There you go.
16:30This isn't deer, though.
16:31Can you eat deer?
16:32This is deer?
16:33No, this is deer sauce.
16:34It's not, I'm not eating deer.
16:37I just ate deer?
16:38Yes.
16:38She ain't got me eating deer.
16:40No, no, he said deer sauce.
16:42Guys.
16:43No, what?
16:45Damn.
16:46This to me is just fire.
16:49What time is a deer like?
16:50Do they make sounds?
16:51They just run.
16:52Bambi!
16:53Is she not a deer?
16:55But I would never eat Bambi.
16:56But Bambi's cousin, though.
16:58I can't say what I want to say,
17:00because Peter is going to beat the fuck out of you.
17:02If I see a deer in the highway,
17:04I'm speeding up, nigga.
17:09It's the Y doing it.
17:13So for the next course,
17:14to just transition you into sweet from savory,
17:17we have our take on Moroccan mint tea.
17:19In the glass is some fresh mint
17:21with orange blossom water.
17:23And then in front of you is alphahar cookie.
17:25Thank you, Harrison.
17:25Cheers.
17:26Oh, man.
17:28This activated something just now.
17:32There's nostalgia here.
17:34Okay?
17:35My grandma's living room,
17:37in a weird way,
17:38kind of like vaporu.
17:39You know what I'm saying?
17:40Like vapor rub.
17:41You know, you know.
17:41Now you see it?
17:44How you know?
17:45Hi.
17:45How you know?
17:46I'm doing all right.
17:47For you, we have something
17:48that is inspired by
17:50New York fall floor,
17:52ginger mousse,
17:53spiced pear sorbet,
17:54and some maple brown butter
17:56on the Canadian flag.
17:57Is this like the...
17:58Yeah.
17:59Yeah.
17:59Yeah.
17:59Okay.
18:00All right.
18:00Just wanted to make sure.
18:01All right.
18:02Shout out to my Canadians in the chat.
18:04Oh, crunch.
18:05Okay.
18:06It's cold.
18:13Okay.
18:13I need some warm.
18:15Oh, my God.
18:17It's like freezing.
18:18Like, bro.
18:19Oh, my God, dog.
18:21It's like flavor,
18:22and then...
18:23You know what I'm saying?
18:25Y'all already know what I'm gonna do.
18:26Definitely explosion,
18:27but a cold explosion, though.
18:28A cold, brisk, frozen explosion.
18:32Like, literally shards of glass,
18:35but ice glass everywhere.
18:36You know what I'm saying?
18:37Last bites to finish.
18:39Tried to invoke some nostalgia.
18:41So we have a lychee hibiscus roll-up,
18:44sage clementine tart,
18:45and then a cherry shiso whoopie pie.
18:47Fruit roll-up.
18:48I ain't doing it on purpose, y'all.
19:00It's making me do it.
19:04Damn, that's crazy.
19:06That was tough.
19:07That was fire.
19:08We have clementine.
19:09W. Clem.
19:09If you know, you know.
19:10That's a baby flower.
19:11Look.
19:12I didn't do it.
19:16Oh, my God.
19:17There was, like, liquid in the middle.
19:20You bite,
19:21wonderful flavor.
19:23Out of nowhere.
19:25Okay?
19:25Soft, mushy, mushy.
19:27Nice.
19:27And last but not least,
19:29whoopie gulper?
19:31Whoopie.
19:34Oh.
19:37Oh, shit.
19:38Super chocolatey.
19:39An extreme brownie.
19:41Covered by, like, a defense
19:42of other brownies.
19:44But, like, harder.
19:45First one,
19:46out of this world.
19:47I couldn't control my smile.
19:48I couldn't control my laughter.
19:51The second one,
19:52a very big wow factor for me, okay?
19:54Very wow-ish.
19:55Third one,
19:55very chocolatey,
19:57but nonetheless,
19:58very good, though.
19:59You heard?
19:59My favorite out of the three,
20:01I'd have to go roll-up.
20:03Roll-up was, like,
20:05Kevin!
20:07Well, you made it.
20:08We have, indeed.
20:08Well, listen,
20:09we have one more surprise for you.
20:10Okay.
20:10Love to show you upstairs
20:11to bar Overstory.
20:13Y'all do it.
20:14Let's go right this way.
20:16What's happening?
20:16Welcome up to Overstory.
20:17Overstory.
20:18Right above Saga.
20:19I heard you like tequila.
20:20I like tequila a lot.
20:21Like, a lot.
20:22Yeah, yeah.
20:23Like, a lot, a lot.
20:23That finishes you off?
20:25Like, every weekend,
20:25I like tequila.
20:27I love it.
20:27Non-stop, you heard?
20:28I got a tequila cocktail
20:31I think you're gonna like.
20:31It's like a variation
20:32of an old-fashioned.
20:33It's called the terroir old-fashioned.
20:35Terroir is, like,
20:36everything about a place, right?
20:38So this drink is based
20:39on specific ingredients
20:40from very specific places.
20:42Kind of starts
20:42with a little teaspoon
20:44of a kind of herbaceous liqueur
20:48from France.
20:49Herbaceous liqueur from France.
20:51That's called yellow chartreuse.
20:52And then I have
20:53a little burnt agave.
20:54It's really caramelized
20:56and really intense.
20:57Oxidative wine from Jura.
21:00This tequila
21:01is infused with Palo Santo,
21:03a wood.
21:04We finish it with some sea salt
21:05that we make.
21:06It's from Fort Tilden.
21:07Home base?
21:08Home base.
21:09Little overstory stamp on there.
21:10That's fire, little kid.
21:12That ice glistening.
21:14Bro.
21:15Honeycomb that we make here.
21:17And I'll throw on top of there.
21:18This is that Tilden salt.
21:21So this is what gives
21:21that New York terroir, bro.
21:23Where do you get
21:23this big-ass honeycomb from?
21:24We gotta make it, dawg.
21:26Come on.
21:26Hit it!
21:26Take a bite.
21:27Take a sip of the drink.
21:30Damn, it's just fire.
21:32That ice big as hell.
21:33That shit splashed.
21:34Fire.
21:36Thank you, all right?
21:37Of course.
21:37Solid.
21:38That was solid right there,
21:39my boy.
21:40Solid!
21:45It's elevation, baby.
21:47It's elevated.
21:49Different level.
21:50You know what I'm saying?
21:51We break a record stratosphere.
21:54Life is amazing.
21:55It's my fucking money.
22:12Huh?
22:14Come here.
22:14I'll go that way.
22:15And then I'm gonna go tozę too.
22:19I didn't finish off eating.
22:20Okay.
22:22Let's go.
22:22Let's go.
22:24Let's go.
22:26That's crazy.
22:28I'm going to play this.
22:31I'm going to go that way too.
22:32I can go that way too.
22:37Oh, okay.
22:38What?
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