Video: Disappearing Manhattan

Tony visits some of the oldest and most classic NYC restaurants.

Show Extras

Tony Bourdain on a boat in Vietnam
Vietnam

Vietnam

"I'm happy with all our Vietnam shows -- probably because I’m always so ludicrously happy to be there. I could just watch the B-roll from those shows all day. It’s a good place to work, a good place to eat. A good place to be." -- Tony Bourdain 960 1280

  

Beirut

Beirut

"The 2006 Beirut show obviously holds a special place in the memories of all who were involved. Like the war that broke out around us, it happened unexpectedly. That experience changed those of us who were there. And it changed subsequent shows. We never, from that point on, forgot how arbitrary life and death can be, and how harsh life can be for the people we leave behind when we head safely home with our cameras." - Tony Bourdain 960 1280

  

Cleveland: Harvey Pekar

Cleveland: Harvey Pekar

"Harvey Pekar. We wanted to celebrate and step inside the life of Cleveland’s greatest chronicler in the style of American Splendor. It took a lot of work and pre-production to do that. But I’m very proud of the result. Not least because I believe so fervently that the late, great Pekar was a uniquely American, wonderful and important man whose life deserves celebrating and remembering. My love for Cleveland is absolute. I may not love it for the reasons some might like -- but I love it just the same. I am honored that Harvey, may he rest in peace, liked the show." -- Tony Bourdain 960 1280

  

Hong Kong

Hong Kong

Hong Kong, particularly the scene where a third-generation noodle maker practices his craft, rocking painfully and disfiguringly on his bamboo pole under the faded photos of his parents, encompassed everything I believe to be good and true about people who choose to make food the very best they can. It was a beautifully shot and edited sequence -- one of our very best. If our show is principally in the business of celebrating cooks -- wherever they may cook -- and in whatever circumstances -- then this was as good an example of our work as we could ask for." -- Tony Bourdain 960 1280

  

Montana

Montana

"Montana, which opens with the great American author and poet Jim Harrison reading from his work, would have been a proud achievement for that alone: Jim Harrison is in it. That’s enough. But it’s also where I started to look at those parts of America so different than my own -- cowboy country, gun country, red state, Palin bumper sticker America , with a genuine affection I’d previously only felt for Vietnamese and South Americans and Europeans." - Tony Bourdain 960 1280

  

Sardinia

Sardinia

"Sardinia was a risky show, because it was so personal, and I had a whole new Italian/Sardinian family looking over my shoulder -- and more perilously -- I had chosen to include my wife. My wife’s father’s family in the mountain towns of that incredibly beautiful island were the best "fixers" any one could have hoped for. The cinematography was incredible. And the editors, in spite of the fact that I was sitting in their laps for much of the cut and making their lives miserable, responded with a beautiful and heartfelt love letter to what is for most people an unfamiliar culture." - Tony Bourdain 960 1280

  

Venice

Venice

"Venice was where we were really hitting a golden period for cinematography, I think. Using film lenses and adhering to a stylebook shamelessly lifted from works like Don’t Look Now and The Comfort of Strangers, we’d do things like wake up very early in the morning to shoot in Piazza San Marco -- intending to make the usually crowded Venice look empty and haunted. It’s an example of a show that came out just as we’d planned, looked and sounded like we wanted it to, and it also had the advantage of being filled with great characters and food." - Tony Bourdain 960 1280

  

Rome

Rome

"Probably my favorite show of all of them. My proudest achievement. Why” Because it was so suicidally stupid. Because no one wanted it. Because everybody thought it was a bad idea to do a show in Rome—that most beautiful and colorful of cities—in black and white. : Instead of run and gun hand held cameras and fast editing, we shot stationary, with film lenses. Instead of no lighting and barely acceptable sound, we lit as if in a studio, made frequent use of subtitles." - Tony Bourdain 960 1280

  

El Bulli

El Bulli

"It was the most important restaurant in the world -- in its last days. And the greatest culinary artist of this or last century, Ferran Adria, had agreed to open his life and his kitchen to us. So it was important to get it right. We threw everything we had at it. Every camera, every technical innovation -- every creative idea we could come up with. We got the right guy -- the best guy -- Jose Andres -- to come along and show us, through personal reminisces, what it all meant -- and why it was important." - Tony Bourdain 960 1280

  

Holiday Specials

Holiday Specials

"Our last in a series of Holiday Specials was a high watermark of sorts. It has always been my belief that the pursuit of excellence in television is impossible if one does not regularly seek to cause terror and confusion at one’s network. The network’s sweetheart, Samantha Brown, playing herself as a crazed, vengeful, alcoholic and homicidal shut-in, pumped a bullet into my leg (spraying blood on a stuffed kitten) between pouring schnapps into a bowl of Fruity Pebbles." - Tony Bourdain 960 1280

  

Cajun Country

Cajun Country

"The pig slaughter and boucherie in the Cajun Country show is a personal favorite. It starts with a prayer. And it’s a scene I’m most grateful to the network for -- for leaving it alone. Pretty disturbing stuff to see a pig shot close-up to the brain. It’s ugly, and painful. But that’s what happens when you take a life for your dinner. And somebody, somewhere does -- every time you order a pork chop. We always work extra hard whenever we shoot in New Orleans or Louisiana -- to do right by them -- as they have been egregiously failed by so many others. Also, we love the place ferociously." -- Tony Bourdain 960 1280

  

Anthony Bourdain chats with folks
Anthony Bourdain chats with folks

Anthony Bourdain chats with folks

"Blanca – post-scene with Brandon Hoy and Chef Mirachi." -- Tony Bourdain 960 1280

  

Tony Bourdain sitting on a dock

Tony Bourdain sitting on a dock

"With fishermen Frankie, Tony and Captain Vinnie, who appears to be wondering who I am." -- Tony Bourdain 960 1280

  

Tony Bourdain poses with a man that looks like him

Tony Bourdain poses with a man that looks like him

"Ralphie Balzano taking me for a ride in the Buick. We could be brothers." -- Tony Bourdain 960 1280

  

Tony Bourdain with a character from The Wire

Tony Bourdain with a character from The Wire

"Yes, in my head I'm pretending I'm in The Wire right now." -- Tony Bourdain 960 1280

  

Tony Bourdain showing his excitement

Tony Bourdain showing his excitement

"With 'Omar Little' and 'Marlo Stanfield' at Gloria's -- they look cool. I look like an excited child." -- Tony Bourdain 960 1280

  

Tony Bourdain on the Cyclone at Coney Island

Tony Bourdain on the Cyclone at Coney Island

"Tragically, I'd never been on the Cyclone at Coney Island before this show." -- Tony Bourdain 960 1280

  

Tony Bourdain on the Cyclone rollercoaster

Tony Bourdain on the Cyclone rollercoaster

"Here, I'm refusing to get off the Cyclone because I'm having so much fun." -- Tony Bourdain 960 1280

  

Cameraman is happy to be at Brooklyn Fare

Cameraman is happy to be at Brooklyn Fare

"Cameraman Jeremy Leach is struck dumb by the beauty of Brooklyn Fare's chef's table." -- Tony Bourdain 960 1280

  

Camera sits on a trash can that says the words Thank You

Camera sits on a trash can that says the words Thank You

"And that, ladies and gents, is a wrap!" -- Tony Bourdain 960 1280

  

Tony Bourdain on the rollercoaster Cyclone on Coney Island
Tony Bourdain on the rollercoaster Cyclone on Coney Island

Tony Bourdain on the rollercoaster Cyclone on Coney Island

Anthony Bourdain prepares to ride Coney Island's Cyclone for the first time. 960 1280

  

Tony Bourdain shares a meal in Brooklyn

Tony Bourdain shares a meal in Brooklyn

Tony Bourdain has a meal with restaurateur Eddie Huang at Pok Pok. 960 1280

  

Tony Bourdain at a restaurant in Brooklyn

Tony Bourdain at a restaurant in Brooklyn

Tony Bourdain at Randazzo's Clam Bar in Sheepshead Bay with chefs Rich Torrisi and Mario Carbone. 960 1280

  

Close-up picture of a roasted pig

Close-up picture of a roasted pig

Close-up shot of a roasted pig at Primorski restaurant off Brighton Beach Avenue. 960 1280

  

Picture of Anthony Bourdain in Sheepshead Bay Brooklyn

Picture of Anthony Bourdain in Sheepshead Bay Brooklyn

Tony Bourdain in Sheepshead Bay. 960 1280

  

Tony Bourdain in the Red Hook district of Brooklyn

Tony Bourdain in the Red Hook district of Brooklyn

Tony Bourdain in the Red Hook neighborhood of Brooklyn with local Ralph Balzano. 960 1280

  

Tony Bourdain with Talib Kweli

Tony Bourdain with Talib Kweli

Tony Bourdain with music artist Talib Kweli at Roberta's. 960 1280

  

Tony Bourdain at a deli in Brooklyn

Tony Bourdain at a deli in Brooklyn

Tony Bourdain with Lloyd Lederman of Jay and Lloyd's Kosher Deli. 960 1280

  

Tony Bourdain with actors Michael Kenneth Williams and Jamie Hector

Tony Bourdain with actors Michael Kenneth Williams and Jamie Hector

Tony Bourdain at Gloria's West Indian cuisine restaurant with actors Michael Kenneth Williams and Jamie Hector. 960 1280

  

Outside shot of deli in Brooklyn

Outside shot of deli in Brooklyn

Exterior shot of Jay and Lloyd's Kosher Deli in Sheepshead Bay. 960 1280

  

Picture of duck

Picture of duck

Close-up shot of duck with kumquat at Blanca restaurant. 960 1280

  

Tony Bourdain with Zamir Gotta in Brighton Beach

Tony Bourdain with Zamir Gotta in Brighton Beach

Tony Bourdain with good friend Zamir Gotta on the boardwalk at Brighton Beach. 960 1280

  

Tony Bourdain at Sunny's barbecue in Brooklyn

Tony Bourdain at Sunny's barbecue in Brooklyn

Tony Bourdain with brothers Sunny and Ralph Balzano at Sunny's Bar in Red Hook. 960 1280

  

Tony Bourdain and others hold up their catch of the day

Tony Bourdain and others hold up their catch of the day

Tony Bourdain, Dave Pasternack and fishing buddies with the catch of the day. 960 1280

  

Tony Bourdain eats clams in Brooklyn

Tony Bourdain eats clams in Brooklyn

Tony Bourdain having clam strips at Ruby's bar in Brighton Beach. 960 1280

  

Chimichurri sandwiches
Chimichurri sandwiches

Chimichurri sandwiches

Chimichurri sandwiches at Chimi el Caco in Santo Domingo. 960 1280

  

filmmaker Juan Basanta at Meson D' Bari restaurant

filmmaker Juan Basanta at Meson D' Bari restaurant

Tony and local filmmaker Juan Basanta at Meson D' Bari restaurant. 960 1280

  

An outside shot of the beautiful Meson D' Bari

An outside shot of the beautiful Meson D' Bari

An outside shot of the beautiful Meson D' Bari. 960 1280

  

Tony and Jerry ride ATV's

Tony and Jerry ride ATV's

Anthony Bourdain and cameraman Jerry Risius take an ATV to El Cabito restaurant , just outside of Las Galeras. 960 1280

  

fresh fish

fresh fish

A fisherman's fresh catch of the day in Santo Domingo. 960 1280

  

View of Playa Rincon

View of Playa Rincon

Tony admires the view at Playa Rincon. 960 1280

  

Tony Bourdain waits in line

Tony Bourdain waits in line

Tony and Ruben Lamarche wait in line for chicharrón (pork rinds). 960 1280

  

lagoon at Playa Rincon

lagoon at Playa Rincon

A beautiful shot of the lagoon at Playa Rincon. 960 1280

  

Tony looks at a roasted pork

Tony looks at a roasted pork

Tony is impressed with the spit-roasted lechon at Lechonera el Monumento in Santo Domingo. 960 1280

  

Tony eats sancocho (stew)

Tony eats sancocho (stew)

Tony and Ruben Lamarche enjoy the sancocho (stew) prepared by a neighborhood legend called "The Brain." 960 1280

  

Tony and Jerry having lunch

Tony and Jerry having lunch

Tony and cameraman Jerry Risius at El Cabito cliff restaurant. 960 1280

  

Tony Bourdain at the Beach

Tony Bourdain at the Beach

Tony and Dominican film producer Ivan Herrera in Boca Chica beach. 960 1280

  

Pig on a roast
Pig on a roast

Pig on a roast

"Lechon, it's what's for dinner." -- Tony Bourdain 960 1280

  

Outside barbecue

Outside barbecue

"Villa Mella, it's THE place to go for chicharron while in the DR." -- Tony Bourdain 960 1280

  

Tony Bourdain outside enjoying a beer

Tony Bourdain outside enjoying a beer

"How DO they keep the beer so cold here?" -- Tony Bourdain 960 1280

  

Rice dish

Rice dish

"Is there anything more magical than sancocho?" -- Tony Bourdain 960 1280

  

Tony Bourdain on the beach

Tony Bourdain on the beach

"My friend Ivan -- he knows how to make an entrance." -- Tony Bourdain 960 1280

  

More Full Episodes

Full Episodes

See Episode Guide

Watch It

  • Heartland
    It's easy for the foodies of New York or Los Angeles to overlook the cuisine of America's heartland. Anthony Bourdain is not going to make that mistake. He's digging deep to find the foods that inspire average Americans.
    Tuesday May 19
    10am | 9c
  • El Bulli
    Tony travels to Spain's Costa Brava to cook and dine with chef Ferran Adria at El Bulli before the 'best restaurant in the world' closes its doors for good. Friend and chef Jose Andres joins Tony for the experience of a lifetime.
    Wednesday May 20
    9am | 8c
  • Egypt
    Egypt is one of the oldest civilizations on Earth. To avoid the long lines and tour buses, Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.
    Wednesday May 20
    10am | 9c
  • China
    Tony has never been to China and decides to tackle Beijing and Chengdu on his first trip. He squeezes in as much food and culture as humanly possible.
    Thursday May 21
    9am | 8c
  • Thailand
    Thai cuisine blends 5 fundamental flavors: sweet, spicy, sour, bitter and salty. To experience each of these tastes, Tony explores the bustling streets of Bangkok and immerses himself in the culture.
    Thursday May 21
    10am | 9c
  • London and Edinburgh
    There is something alluring and menacing in the air throughout the UK when it comes to the people, the scenery, and especially the cuisine, and Tony is off to try and discover what it is.
    Friday May 22
    9am | 8c
  • US Desert
    As the sun scorches overhead, Tony hops into his classic Thunderbird and hits the open road of the US Desert, hoping to learn more about the region and its food.
    Friday May 22
    10am | 9c
  • No Reservations: Burgundy
    "If this was a film I would tell you the story of a roadtrip!" Behind the wheel of a classic Citroen DS, Tony Bourdain coasts down a quiet road in Burgundy. Seated beside him is chef, television host and Burgundy native Ludo Lefebvre, who has joined Tony to rediscover the place of his birth.
    Friday May 22
    11am | 10c
  • Vancouver
    Tony is in Vancouver, British Columbia, home to a thriving film industry, gorgeous scenery, and an evolving food scene.
    Tuesday May 26
    9am | 8c
  • Mexico 2
    Tony heads to Mexico with Carlos, who took over Tony's old job as head chef at Les Halles. Carlos gives Tony a tour of his hometown of Puebla and nearby Mexico City.
    Wednesday May 27
    9am | 8c
  • Down on the Street
    Tony usually finds the most authentic food in a country or village is what is sold by local merchants from carts in an outdoor market or roadside stands.
    Wednesday May 27
    10am | 9c
  • Mozambique
    Tony travels to Mozambique and finds himself in a mysterious, post-colonial Africa. From Portuguese ruins on Mozambique Island, to the vibrant metropolis of Maputo, Mozambique doesn't look like anyplace Tony has been so far.
    Thursday May 28
    9am | 8c
  • Laos
    Tony lands in Laos, a land with picturesque landscapes, exotic cuisines and a mysterious history. One of the less-popular Asian countries among tourists, Tony is ready to discover its appeal.
    Thursday May 28
    10am | 9c
  • Spain
    According to Tony, outside of Asia, Spain is the single greatest place for culinary achievement in the world. While in Spain, he explores the art of chocolate.
    Friday May 29
    9am | 8c
  • Paris
    No Reservations kicked off its very first episode in the City of Light 6 seasons ago. For the 100th episode, Tony and the crew return to Paris, the city where it all began.
    Friday May 29
    10am | 9c
  • Liberia
    Anthony Bourdain travels back to Africa to visit Liberia, the first independent nation in Africa settled by freed American slaves in 1847. Tony explores the local culture and samples the nation's traditional cuisine.
    Friday May 29
    11am | 10c
  • Indonesia
    Tony Bourdain is undertaking a culinary journey of epic proportions. He is traveling to Indonesia to experience the delicious cuisine and the beautiful culture.
    Monday June 1
    9am | 8c
  • Dubai
    Anthony Bourdain travels to Dubai, the second-largest and most populated of the 7 states that make up the United Arab Emirates. He dives into Duabi's extravagant food scene with restaurants catering to "the rich and super rich."
    Monday June 1
    10am | 9c
  • Ghana
    Tony heads to Ghana. The old Ghana, a land of forts and slavery, is a strong contrast to the modern-era Ghana, a culture filled with food and music.
    Tuesday June 2
    9am | 8c
  • Brazil: The Amazon
    The mighty Amazon- called the last great undiscovered culinary frontier by Chef Ferran Adria, it is here that Tony has come to immerse himself in unexplored gastronomical treasures, and search out a legendary and delicious Amazonian creature of the deep. In the Northern Brazilian state of Para, Tony has come to Belem, the capital at the mouth of the Amazon river, to begin his journey. It is here at the Ver-o-Peso market, an "El Dorado" of culinary gold, that he meets up with Felipe, a local food enthusiast, and chef Oliviera de Ofir, an expert on indigenous Amazonian cuisine. After sampling many new fruits (including jambu, a flower Tony likens to cocaine for its numbing effects), Tony is led to the fish market, where he is introduced to the massive filhote catfish. He convinces the fishmonger to slice a sashimi-thin piece from the belly and eats it raw, something unheard of in Brazil. Taking shelter from the onslaught of rain, Tony settles in at the home of Chef Ofir, who has prepared a spread of indigenous Amazonian food. At the heart of the meal is tucupi, a delicious yellow broth made from cassava. The Chef prepares arube, a complex seafood stew cooked in a clay pot, along with filhote cooked in banana leaves, served with toasted cassava and pickled cherry peppers, freshwater crabs and an aphrodisiac fish stew. Channeling Klaus Kinski in the film "Fitzcarraldo," Tony heads down the Amazon with his guide Caito, to meet up with Dr. Urano Carualho, a botanist specializing in Amazonia fauna. Dr. Carualho, with the help of a local, collects the prized acai berry, celebrated worldwide for its health benefits, and shows Tony how it is prepared to be eaten - soaked in water, then mashed into a thick pulp. Unimpressed with its blueberry-esque flavor, Tony returns to Belem for his last meal in civilization: tacaca stew, a popular street food made with cassava, tapioca gum, shrimp, and jambu leaves. Day Four, and the weather is so foul it seems impossible for Tony and his crew to make it safely to Mexiana Island, where an enormous fish is said to lurk. But Producer Tom, undaunted by the weather and determined to make good TV, convinces everyone that they can make it. After a turbulent flight, the puddle jumper lands safely, and Tony and crew are taken to the Marajo Park Reserve. Despite increasing back problems Tony takes a stroll through the jungle, but quickly returns to the hotel as the monkeys around him increase. Tony's second day on the island is fraught with problems: cameraman Zach is sick with a jungle flu, Caito is going crazy, and the back problems are making every second painful. Despite it all Tony is determined to find the pirarucu, a prehistoric delicacy. With the help of local fishermen they set off into the jungle, moving through thick water vegetation until they comes across a net in the water. After laying a second net the group sits and waits for something to happen - ready to give up, an enormous form breaks the water's surface. The fishermen move in and pull up two enormous pirarucu, one of which they take for dinner. Back at the resort, the hotel staff cleans and prepares the pirarucu, grilling it with tomatoes, onions, cilantro and olive oil, served alongside a thick shrimp and peanut stew and the prized pirarucu roe. Observing that the great flavors of the jungle are largely unavailable elsewhere in the world, Tony realizes that this land of plenty is a bastion of culinary inspiration. As Tony takes off in the puddle jumper, he realizes that the magnificence and beauty of Brazil is more overwhelming and powerful in retrospect.
    Tuesday June 2
    10am | 9c
  • Berlin
    Tony finds himself in Berlin, a city that is both good and evil, Eastern and Western, repulsive and appealing.
    Wednesday June 3
    9am | 8c
  • Kansas City
    Tony Bourdain travels to Kansas City, MO, the BBQ capital of the world, with pal Zamir Gotta in search of the best barbeque. While there, Tony meets up with musicians, Dan and Patrick of The Black Keys, for some serious finger-licking meat.
    Wednesday June 3
    10am | 9c
  • Korea
    Nari, an employee at Tony's office, has been bothering him to do a show on her native South Korea. Tony gives in to the pressure and, next thing you know, they're in Seoul and the adventure begins.
    Thursday June 4
    9am | 8c
  • Panama
    Tony travels to Panama, which is rumored to have originated from an Amerindian word meaning "an abundance of fish." One of Tony's stops includes the Mercado de Mariscos, a swank new fish market to sample the national go-to dish: ceviche.
    Thursday June 4
    10am | 9c
  • French Polynesia
    Friday June 5
    9am | 8c
  • Cajun Country
    Tony travels beyond New Orleans and into Cajun Country to find out what sets bayou culture apart. He dines with locals Wendell Pierce and Lolis Elie, partakes in an authentic crawfish boil and ends his trip with a whole-hog roast.
    Friday June 5
    10am | 9c

About the Show

In his Emmy Award winning series, Anthony Bourdain travels the globe to explore the cities, villages and countries that offer life’s truest surprises.

Meet Anthony Bourdain

About the Host

He writes, travels and he's hungry for more.

Anthony Bourdain's Bio

Anthony Bourdain: No Reservations Uncover different regions, cuisines and cultures with Anthony Bourdain on No Reservations.

Photo Galleries

Vietnam

Vietnam

"I'm happy with all our Vietnam shows -- probably because I’m always so ludicrously happy to be there. I could just watch the B-roll from those shows all day. It’s a good place to work, a good place to eat. A good place to be." -- Tony Bourdain 960 1280

  

Beirut

Beirut

"The 2006 Beirut show obviously holds a special place in the memories of all who were involved. Like the war that broke out around us, it happened unexpectedly. That experience changed those of us who were there. And it changed subsequent shows. We never, from that point on, forgot how arbitrary life and death can be, and how harsh life can be for the people we leave behind when we head safely home with our cameras." - Tony Bourdain 960 1280

  

Cleveland: Harvey Pekar

Cleveland: Harvey Pekar

"Harvey Pekar. We wanted to celebrate and step inside the life of Cleveland’s greatest chronicler in the style of American Splendor. It took a lot of work and pre-production to do that. But I’m very proud of the result. Not least because I believe so fervently that the late, great Pekar was a uniquely American, wonderful and important man whose life deserves celebrating and remembering. My love for Cleveland is absolute. I may not love it for the reasons some might like -- but I love it just the same. I am honored that Harvey, may he rest in peace, liked the show." -- Tony Bourdain 960 1280

  

Hong Kong

Hong Kong

Hong Kong, particularly the scene where a third-generation noodle maker practices his craft, rocking painfully and disfiguringly on his bamboo pole under the faded photos of his parents, encompassed everything I believe to be good and true about people who choose to make food the very best they can. It was a beautifully shot and edited sequence -- one of our very best. If our show is principally in the business of celebrating cooks -- wherever they may cook -- and in whatever circumstances -- then this was as good an example of our work as we could ask for." -- Tony Bourdain 960 1280

  

Montana

Montana

"Montana, which opens with the great American author and poet Jim Harrison reading from his work, would have been a proud achievement for that alone: Jim Harrison is in it. That’s enough. But it’s also where I started to look at those parts of America so different than my own -- cowboy country, gun country, red state, Palin bumper sticker America , with a genuine affection I’d previously only felt for Vietnamese and South Americans and Europeans." - Tony Bourdain 960 1280

  

Sardinia

Sardinia

"Sardinia was a risky show, because it was so personal, and I had a whole new Italian/Sardinian family looking over my shoulder -- and more perilously -- I had chosen to include my wife. My wife’s father’s family in the mountain towns of that incredibly beautiful island were the best "fixers" any one could have hoped for. The cinematography was incredible. And the editors, in spite of the fact that I was sitting in their laps for much of the cut and making their lives miserable, responded with a beautiful and heartfelt love letter to what is for most people an unfamiliar culture." - Tony Bourdain 960 1280

  

Venice

Venice

"Venice was where we were really hitting a golden period for cinematography, I think. Using film lenses and adhering to a stylebook shamelessly lifted from works like Don’t Look Now and The Comfort of Strangers, we’d do things like wake up very early in the morning to shoot in Piazza San Marco -- intending to make the usually crowded Venice look empty and haunted. It’s an example of a show that came out just as we’d planned, looked and sounded like we wanted it to, and it also had the advantage of being filled with great characters and food." - Tony Bourdain 960 1280

  

Rome

Rome

"Probably my favorite show of all of them. My proudest achievement. Why” Because it was so suicidally stupid. Because no one wanted it. Because everybody thought it was a bad idea to do a show in Rome—that most beautiful and colorful of cities—in black and white. : Instead of run and gun hand held cameras and fast editing, we shot stationary, with film lenses. Instead of no lighting and barely acceptable sound, we lit as if in a studio, made frequent use of subtitles." - Tony Bourdain 960 1280

  

El Bulli

El Bulli

"It was the most important restaurant in the world -- in its last days. And the greatest culinary artist of this or last century, Ferran Adria, had agreed to open his life and his kitchen to us. So it was important to get it right. We threw everything we had at it. Every camera, every technical innovation -- every creative idea we could come up with. We got the right guy -- the best guy -- Jose Andres -- to come along and show us, through personal reminisces, what it all meant -- and why it was important." - Tony Bourdain 960 1280

  

Holiday Specials

Holiday Specials

"Our last in a series of Holiday Specials was a high watermark of sorts. It has always been my belief that the pursuit of excellence in television is impossible if one does not regularly seek to cause terror and confusion at one’s network. The network’s sweetheart, Samantha Brown, playing herself as a crazed, vengeful, alcoholic and homicidal shut-in, pumped a bullet into my leg (spraying blood on a stuffed kitten) between pouring schnapps into a bowl of Fruity Pebbles." - Tony Bourdain 960 1280

  

Cajun Country

Cajun Country

"The pig slaughter and boucherie in the Cajun Country show is a personal favorite. It starts with a prayer. And it’s a scene I’m most grateful to the network for -- for leaving it alone. Pretty disturbing stuff to see a pig shot close-up to the brain. It’s ugly, and painful. But that’s what happens when you take a life for your dinner. And somebody, somewhere does -- every time you order a pork chop. We always work extra hard whenever we shoot in New Orleans or Louisiana -- to do right by them -- as they have been egregiously failed by so many others. Also, we love the place ferociously." -- Tony Bourdain 960 1280

  

Anthony Bourdain chats with folks

Anthony Bourdain chats with folks

"Blanca – post-scene with Brandon Hoy and Chef Mirachi." -- Tony Bourdain 960 1280

  

Tony Bourdain sitting on a dock

Tony Bourdain sitting on a dock

"With fishermen Frankie, Tony and Captain Vinnie, who appears to be wondering who I am." -- Tony Bourdain 960 1280

  

Tony Bourdain poses with a man that looks like him

Tony Bourdain poses with a man that looks like him

"Ralphie Balzano taking me for a ride in the Buick. We could be brothers." -- Tony Bourdain 960 1280

  

Tony Bourdain with a character from The Wire

Tony Bourdain with a character from The Wire

"Yes, in my head I'm pretending I'm in The Wire right now." -- Tony Bourdain 960 1280

  

Tony Bourdain showing his excitement

Tony Bourdain showing his excitement

"With 'Omar Little' and 'Marlo Stanfield' at Gloria's -- they look cool. I look like an excited child." -- Tony Bourdain 960 1280

  

Tony Bourdain on the Cyclone at Coney Island

Tony Bourdain on the Cyclone at Coney Island

"Tragically, I'd never been on the Cyclone at Coney Island before this show." -- Tony Bourdain 960 1280

  

Tony Bourdain on the Cyclone rollercoaster

Tony Bourdain on the Cyclone rollercoaster

"Here, I'm refusing to get off the Cyclone because I'm having so much fun." -- Tony Bourdain 960 1280

  

Cameraman is happy to be at Brooklyn Fare

Cameraman is happy to be at Brooklyn Fare

"Cameraman Jeremy Leach is struck dumb by the beauty of Brooklyn Fare's chef's table." -- Tony Bourdain 960 1280

  

Camera sits on a trash can that says the words Thank You

Camera sits on a trash can that says the words Thank You

"And that, ladies and gents, is a wrap!" -- Tony Bourdain 960 1280

  

Tony Bourdain on the rollercoaster Cyclone on Coney Island

Tony Bourdain on the rollercoaster Cyclone on Coney Island

Anthony Bourdain prepares to ride Coney Island's Cyclone for the first time. 960 1280

  

Tony Bourdain shares a meal in Brooklyn

Tony Bourdain shares a meal in Brooklyn

Tony Bourdain has a meal with restaurateur Eddie Huang at Pok Pok. 960 1280

  

Tony Bourdain at a restaurant in Brooklyn

Tony Bourdain at a restaurant in Brooklyn

Tony Bourdain at Randazzo's Clam Bar in Sheepshead Bay with chefs Rich Torrisi and Mario Carbone. 960 1280

  

Close-up picture of a roasted pig

Close-up picture of a roasted pig

Close-up shot of a roasted pig at Primorski restaurant off Brighton Beach Avenue. 960 1280

  

Picture of Anthony Bourdain in Sheepshead Bay Brooklyn

Picture of Anthony Bourdain in Sheepshead Bay Brooklyn

Tony Bourdain in Sheepshead Bay. 960 1280

  

Tony Bourdain in the Red Hook district of Brooklyn

Tony Bourdain in the Red Hook district of Brooklyn

Tony Bourdain in the Red Hook neighborhood of Brooklyn with local Ralph Balzano. 960 1280

  

Tony Bourdain with Talib Kweli

Tony Bourdain with Talib Kweli

Tony Bourdain with music artist Talib Kweli at Roberta's. 960 1280

  

Tony Bourdain at a deli in Brooklyn

Tony Bourdain at a deli in Brooklyn

Tony Bourdain with Lloyd Lederman of Jay and Lloyd's Kosher Deli. 960 1280

  

Tony Bourdain with actors Michael Kenneth Williams and Jamie Hector

Tony Bourdain with actors Michael Kenneth Williams and Jamie Hector

Tony Bourdain at Gloria's West Indian cuisine restaurant with actors Michael Kenneth Williams and Jamie Hector. 960 1280

  

Outside shot of deli in Brooklyn

Outside shot of deli in Brooklyn

Exterior shot of Jay and Lloyd's Kosher Deli in Sheepshead Bay. 960 1280

  

Picture of duck

Picture of duck

Close-up shot of duck with kumquat at Blanca restaurant. 960 1280

  

Tony Bourdain with Zamir Gotta in Brighton Beach

Tony Bourdain with Zamir Gotta in Brighton Beach

Tony Bourdain with good friend Zamir Gotta on the boardwalk at Brighton Beach. 960 1280

  

Tony Bourdain at Sunny's barbecue in Brooklyn

Tony Bourdain at Sunny's barbecue in Brooklyn

Tony Bourdain with brothers Sunny and Ralph Balzano at Sunny's Bar in Red Hook. 960 1280

  

Tony Bourdain and others hold up their catch of the day

Tony Bourdain and others hold up their catch of the day

Tony Bourdain, Dave Pasternack and fishing buddies with the catch of the day. 960 1280

  

Tony Bourdain eats clams in Brooklyn

Tony Bourdain eats clams in Brooklyn

Tony Bourdain having clam strips at Ruby's bar in Brighton Beach. 960 1280