As he explores the nature of obsession, Anthony Bourdain meets food-obsessed individuals encapsulating the beautiful and often eccentric results devotion has on one's life.
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Jim Lahey makes several signature pies and talks with Tony about his obsession with mushy blobs (bread) that are fermenting.
230 9th Ave., at 24th St., New York, NY 10001
ESCA
At ESCA freshness reigns -- whether it's a just-caught halibut from the Pacific flown in a few hours before dinner or a local striped bass caught by the owner, Dave Pasternack, at home on the Long Island Sound.
402 W. 43rd St., New York, NY 10036
Aponiente
Angel Leon is best known for his discovery of a seaweed extract that can be used to make natural foams. Tony experiences the traditions of Aponiente, filled with Moorish and North African influences.
6 Ribera Del Marisco, El Puerto De Santa Maria 11500, Spain
