The hotel houses The John Dory Oyster Bar, No. 7 Sub shop and the Breslin Bar and Dining Room.
20 W 29th St, New York, NY 10001
The Spotted Pig
Tony joins chef April Bloomfield in the kitchen of The Spotted Pig. The 2 prepare a meal that includes duck, veal shanks and pig's trotter pie (meat pie).
314 W 11th St, New York, NY 10014-2369
Chef Kurt Gutenbrunner prepares a traditional Austrian meal -- cooked venison that’s wrapped in a salt crust, served with dumplings. Gutenbrunner also tells Tony about the old Austrian fable of Krampus.
139 Duane St, New York, NY 10013-3845
El Quinto Pino
Chefs Alex Raij and Eder Montero treat Tony to a Catalonian traditional meal called escudella.
401 W 24th St, New York, NY 10001
Tony goes back to his old stomping grounds at Les Halles. Chef Carlos Llaguno serves Tony the choucroute garnie -- smoked pork loin, veal sausage, frankfurter, smoked bacon, boiled potatoes and sauerkraut -- all slowly cooked in beer.
411 Park Ave South, New York, NY 10016
While pondering the meaning of the holidays, Tony orders an amazing platter from Barney Greengrass. The platter includes white fish Salad, Nova Scotia salmon, smoked sturgeon, capers and more.
541 Amsterdam Ave at 86th St, New York, NY 10024
The International Culinary Center
Tony meets with Dave Arnold, Director of Culinary Technology of The French Culinary Institute at The International Culinary Center. They discuss what Jesus might have eaten on his birthday. They conclude that pigeon would have been the main course.
462 Broadway, New York, NY 10013
Lidia Bastianich's House
Tony and Christopher Walken joined Lidia Bastianich (who owns Felidia restaurant in NYC) at her home, for her representation of the Italian tradition of the Feast of the Seven Fishes. They dined on octopus, baccala mantecato and more.