Tony presents a XXX selection of all that's lip-smacking and luscious in the world of food. For hardcore viewers only.
Go to EpisodeAlan Wong's Restaurant
Wong prepares his most mouthwatering dishes -- Chinatown roast duck nachos with avocado salsa and tapioca chips; crispy won ton ahi poke balls with wasabi sauce; and twice-cooked short rib, soy braised and grilled Kalbi-style.
1857 S. King St., 3rd Floor, Honolulu, HI 96826
Picholine
Celebrated chef and affineur, Terrance Brennan leads us through the entire process of cheese-making. He demonstrates the fine craft of affinage in Artisanal's cheese cave.
178 Cato Corner Rd., Colchester, CT 06411
Christopher Norman Chocolate
Tony visits John Down in action at his chocolate factory. He'll make and work chocolate and prepare some of his signature pieces featuring chocolate gems.
60 New St., New York, NY 10004
Le Bernardin
Chef Eric Ripert demos one of Anthony Bourdain's favorite dishes -- uni butter pasta with a hefty dose of fine caviar.
155 West 51st St., New York, NY 10019
Momofuku Ssam Bar
Tony sits down with David Chang, owner and chef of Momofuku. The 2 sample David's favorites including Bo Ssam, a mountain of pork butt, slow-roasted in molasses, green chilies and Korean soybean paste.
207 Second Ave., New York, NY 10003
Oyamel
A creation of Jose Andres, Oyamel is a delectable tapas restaurant in the Nation's capitol.
401 7th St., NW, Washington, DC 20004
Au Pied de Cochon
Martin Picard shows us just how hardcore food can get at his iconic restaurant, Au Pied de Cochon. He and his staff serve up a nose-to-tail meal from pig's head stuffed with fat-dripping foie gras to pork tenderloin smothered in cream sauce.
536 East Duluth, Montreal (Quebec) H2L 1A9, Canada
