At Michelin-starred Bresca in D.C., chef Ryan Ratino explores bringing the best ingredients to the U.S. for his Parisian bistro-style menu. Just upstairs is the chef’s second restaurant — two-Michelin-starred Jônt — which operates as a tasting menu-only restaurant focused on wood-fired Japanese cuisine.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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So happy the series made it to DC Hoping there will be more videos in DC in the future!
Whoaaaaa…..absolute fire
jont is operating at an absolute insane level
Fascinating and inspiring! This series is ????
Cheers from San Diego California
10% of the worlds population dont have enough to eat, most people in developed countries struggle to even pay rent, but hey gotta keep the rich happy by serving them this ridiculous nonsense…
Japan's already overfishing due to their lax rules and seafood based cuisine and you are importing from japan!? Why not showcase local product by local fishermen? Food's probably really good but screw you guys!
I follow one of the sous from ever (in y’all’s ever Chicago episode) he’s a new sous at jont!
I saw kinki for ¥1,400 yen each (10 USD) in a Tokyo supermarket this week, lucky to live here!!
Seems like dry-aging is the new trend in haute cuisine.
Question for people in the food restaurant industry; since the movie The Menu came out, do you find the compliments more effusive and/or the tips increased?
It's enjoyable to have the opportunity to observe the types of food that wealthy individuals consume.
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How to get a Michelin Star: Open a restaurant in New York City. Buy fish and meat. Let the fish and meat dry for 3 weeks. Buy truffels and caviar. Charge 500 USD for 50 gram of food. Now wait for you Michelin Stars!