Some food just really isn't right to eat in a restaurant. Tony joins El Gato in Colombia for a rooftop party full of stew, blood sausage and a drunk chicken. Then he enjoys grilled local onions & mass amounts of wine in Barcelona.
Bread, meat, repeat. Tony bites into a foie gras dog in Chicago, his definition of hotdog perfection. Then examines the finest kind of beef in NYC and inserts a polish sausage into a tunnel of toppings in Hawaii.
We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 1. He explores Spain, France and Greece. He visits Barcelona to meet Albert Adria, the chef in charge of desserts at Ferran Adria's restaurant, El Bulli. He is not only creating delicious desserts but he is transforming those desserts into masterpieces. Faux spongecake, frozen fruit gels, and black sesame meringue in the shape of a granite stone are just some of his specialties. Tony's friend Lucy takes him north of Barcelona to see Enric Rovira, a local artist who has been sculpting chocolate for all occasions. His amazing talents and attention to detail are the backdrop for beautiful chocolate eggs, large molds of chocolate shaped by the noonday sun and crafted by Enric's hands. Tony then visits a tiny restaurant in a little Basque village for an incredible array of grilled foods: succulent prawns, baby eels, and caviar. Upon leaving, Tony proclaims that this just might be the best meal he has eaten... ever. Then, Tony visits Brittany, which has the reputation of being one of France's most alluring gastronomic regions. He has come to experience not only the cuisine, but also both the ancient cultures and traditions that have influenced this area as well. He then heads to Belon, France, to try their world famous oysters. Then Tony makes his way to Crete, Greece, to meet a local food writer, Byron. Byron takes Tony on a journey through the local market to explore the Greek diet. At Pantheon Restaurant in Iraklia Market, they enjoy a meal of fresh fish, wild greens, tripe soup, and lamb sweetbreads. After their meal, they hang out with Crete locals to sample raki, a legal form of moonshine. This powerful liquor is like rocket fuel, and already Tony is hooked. At a nearby Hanian café, Byron introduces Tony to a chef who specializes in a Hanian breakfast favorite: a pastry made of fresh phylo dough stuffed with a ricotta-like cheese, sprinkled with sugar on top.
The best of Anthony Bourdain's US trips in The US Files - Vol. 3, in which he further explores Hawaii and Missouri. He chows down on SPAM sushi and purchases a pricey aloha shirt, then digs into a squirrel pot pie.
It takes a true professional to chug alcohol around the world.
It's all about the pig, all of the pig. From pork chops to hooves, Tony travels the globe eating one of his favorite animals. Includes shooting a boucherie hog in Louisiana and feasting on crispy suckling pig in the Philippines.
We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 1, in which he explores California, New Mexico, Colorado, Texas, and Louisiana. In Los Angeles, CA, Tony heads to Shield's Date Gardens, a date emporium known for their 'date shakes.' Then he's off to San Francisco, CA, home to crunchy hippies, adamant vegetarians, and a large vegan culture. At Pirate Cat Radio, a vegan cafe/radio station, Tony chats with DJ Monkey and samples their famous bacon maple latte, a concoction created using real refined bacon (bacon ground into powder)¿despite Pirate Cat's vegan theme. Off to explore more of the city's flavor, Tony meets his friend Oscar at Tadich Grill, San Francisco's oldest restaurant, to dig into the Hangtown Fry, a combination of oysters, eggs, and bacon, inspired by a man's dying wish for a last meal. Tony visits the Hatch, NM, known for its red and green chilies. Judd Nordyke, mayor of Hatch, takes Tony to breakfast at The Pepper Pot, a local joint where chili farmers fill up before heading out to the fields. With a full stomach and an open mind, Tony and his crew decide to try their hand at something adventurous¿white water rafting. The Canyon Reo Rafting group takes Tony and crew out on the Chama River to tackle some class three rapids. Tony travels to Denver, CO, and Austin, TX, the unsung heroes of the food scene. These cities are full of chefs fighting the good fight, creating heroic food that could compete with New York's finest. Tony dines on rattlesnake sausage, oysters, and rabbit belly from a food truck. In New Orleans, LA, Lolis Elie, award-winning columnist, author, producer, and writer on HBO's Treme, joins Tony to dine at Willie Mae's. They feast on red beans and rice. Then, Tony joins an authentic crawfish boil where he chows down on juicy crawfish.
We've compiled the best of Anthony Bourdain's Caribbean trips in The Caribbean Files - Volume 1, in which he further explores Haiti, the Dominican Republic, and the Grenadine Islands. In Haiti, Tony walks the streets of Port Au Prince, taking in the destruction the earthquake left behind. After that, he meets up with Handy Tibert, a well-known face in the Haitian film industry, for a taste of Haitian street food. When Tony and Handy stop for chicken, rice and beans, and a spicy slaw, they quickly notice that passersby have stopped to watch, not because of the film crew, but because they are hungry. Tony and his crew make a quick decision to buy out the street food vendor and feed the onlookers. Unfortunately, a violent commotion erupts, which Tony pegs as a metaphor for what is wrong with so much well-intentioned aid effort around the world. The next day, Tony returns to the streets for the Day of the Dead. Usually this holiday is filled with celebration, but this year's festivities are a bit more somber as the Haitians visit the remains of their relatives lost in the quake. Afterwards, Tony meets with actor and humanitarian, Sean Penn, in the tent city built by his relief group, J/P Haitian Relief Organization. They sample chicken pies and explore the grounds, then look through inspiring pieces of art created by local Haitians. In the Dominican Republic, Tony meets filmmaker Juan Basanta for lunch. Empanadas, longanisa, Dominican peas, stewed goat and avocado salad are served alongside ice-cold Dominican beer. On the outskirts of town is the neighborhood of Villa Mella. Here, Tony meets up with local writer and magazine editor Ruben Lamarche for a celebration full of chicharron, pork deep-fried in lard. Tony heads to the Grenadine Islands where he meets chef and restaurateur Norman Van Aken for breakfast on the beach. They dine on barracuda, clawless lobsters and croissants that don't suck. Then he visits the small island of Bequia to hunt and feast on a large rodent. On St. Vincent, Tony fishes for crawfish and relaxes by a waterfall.
We've compiled the best of Anthony Bourdain's Latin America trips in The Latin America Files - Volume 2, in which he further explores Brazil, Uruguay and Ecuador. Tony visits Belem, Brazil, a city located at the mouth of the Amazon river, to begin his journey. At the Ver-o-peso market, he meets up with Felipe, a local food enthusiast, and chef Oliveira de Ofir, an expert on indigenous Amazonian cuisine. Tony samples many new fruits, including jambu, a flower Tony likens to cocaine for its numbing effects. Taking shelter from the onslaught of rain, Tony settles in at the home of Chef Ofir, who has prepared a delicious meal that includes tucupi, a yellow broth made from cassava. After learning of Bourdain ancestral roots in Uruguay, Tony and his brother Chris head to the small country to try and connect with their family. Along the way, they encounter a plethora of grilled meats at Montevideo's Mercado del Puerto and enjoy a traditional home-cooked meal at an estancia owned and run by a family that emigrated from Canada. There, they learn the value of taking your time to enjoy life. Chef Francis Mallman has found the perfect way to do that in the tiny village of Garzon, opening a popular restaurant that specializes in an old world way of cooking foods over fire. Ecuador may be one of the hidden gems of the gastronomic world. Tony meets with local chefs and rock bands that help him sift through meat skewers, penis soup, fish stew, and the many street food stalls that Ecuador has to offer.
Tony lives out his adrenaline junkie fantasies, sliding down a luge run during a blizzard in China, watching a bull fight in Mexico, and finding himself face-to-face with 250-pound sharks in Australia.
Need a drink? Tony takes us around the world, one cocktail and spicy tuna roll at a time. Includes sipping on fermented cactus sap in Mexico, arm wrestling a woman in Missouri and filling up on shrimp and sake in San Francisco.
Tony explores fresh seafood, straight off the boat. He swims with tuna in Croatia, then hunts for a prehistoric delicacy in Brazil. He dines on Caribbean lobster, Bluefin tuna sashimi and grilled octopus.
Anthony Bourdain is heading back to the kitchen. He dips churros and wraps rose petal wontons in Spain and cooks up a freshly killed duck in Missouri. Then he works the line with Eric Ripert at his old haunt in NYC.
In his Emmy Award winning series, Anthony Bourdain travels the globe to explore the cities, villages and countries that offer life’s truest surprises.