Andrew visits Boston to prove that a city steeped in American history can also be a breeding ground for new food trends. He meets an interesting group of Harvard scientists, a Cambodian family that injects ...
Go to EpisodeClio Restaurant
Andrew meets innovative Chef Ken Oringer at Clio Restaurant, where he collaborates with Harvard University science and cooking class. They create new food experiences, such as olive oil gelatin and New England Summer Salad, using compressed fruit.
370A Commowealth Ave., Boston, MA 02215
The Daily Catch
This family-owned, no-thrills restaurant serves whatever came in fresh within the last 24 hours. Andrew eats skate, served with stone clams, on the half shell, and pasta made with flour and squid ink.
323 Hanover Street, Boston, MA 02113
O YA Restaurant
Andrew dines at O Ya, one of his favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Andrew samples Arctic char, and wagyu meat.
9 East Street Boston, MA 02111
Salumeria Italiana
Andrew’s next stop is at this little shop that's been selling imported, handmade Italian meats and cheese for 50 years.
151 Richmond Street, Boston, MA 02113
