How a Master Chef Built an Entire Restaurant Out of Aged Wagyu Beef and Open Fire — Smoke Point Published 2022-08-29 Download video MP4 360p Download video MP4 720p Recommendations 11:28 How Slab Barbecue Makes Smoked Brisket Burgers — Smoke Point 20:22 Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit 14:34 How a California Butcher Operation Ages and Sells Over 10,000 Steaks Per Week – Vendors 13:15 Why LeRoy & Lewis Is The Most Creative Barbecue in Austin — Smoke Point 17:47 How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place 14:00 How Laser Wolf Perfected the Brisket Kebab In NYC — Smoke Point 28:18 Wagyu F1 - The Most Controversial Wagyu Steak in the World 16:03 The Best Burger in NYC Is at Rolo's in Queens — Smoke Point 15:27 How a Master Chef Runs D.C.’s Most Exclusive Michelin-Starred Tasting Menu — Mise En Place 17:32 How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place 17:09 How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place 21:09 A Day Making The Most Famous Sandwiches in New Orleans | On The Line | Bon Appétit 15:53 How Master Chef Mike Solomonov Runs One of Philadelphia's Most Legendary Restaurants — Mise En Place 26:56 $420 Dinner in Tokyo - Kobe Beef vs. Matsusaka Beef vs. Kuroge Wagyu 13:16 How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC — Smoke Point 12:00 How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court — Mise En Place 24:01 A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit 11:47 Everything That Happens the Day Before a Restaurant Opening | On The Line | Bon Appétit 20:01 $18,000 of Fish, Delivered Every Week: A Day At Austin's Freshest Seafood Restaurant | Bon Appétit 27:03 What It Takes to Win the World's Largest BBQ Competition — Smoke Point: The Competition Similar videos 11:45 How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live-Fire – Smoke Point 25:47 How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place 18:59 How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking In 15:50 How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En Place 12:16 How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point 14:59 How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall — Mise En Place 17:43 How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place 17:32 How a Master Chef Runs Washington D.C.'s Most Expensive Restaurant — Mise En Place 10:04 How an Argentine Pitmaster Roasts Whole Pigs in the Middle of the Woods — Smoke Point 17:26 How Master Chef Kyle Connaughton Runs a 3 Michelin Star Restaurant in Wine Country — Mise en Place 09:58 How Legendary NY Steakhouse Peter Luger Makes the Perfect Steak — Plateworthy with Nyesha Arrington 16:05 How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place 12:46 How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place 00:44 Kid Shoots His Shot On Gordon Ramsay’s Daughter 12:35 How a Master Chef Serves British Bistro Food at NYC's Hottest New Restaurant — The Experts More results