How a Master Chef Runs Dual Michelin-Starred D.C. Restaurants in One Building — Mise En Place
How a Master Chef Runs Dual Michelin-Starred D.C. Restaurants in One Building — Mise En Place
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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im more impressed with restaurants using local ingridients
Do only men work here?
I mean I bet the food is amazing but shipping food from Asia everyday has to very expensive. All these DC elites complaining about climate change probably eat here. Always a high quality video during this series. Thanks
How can you tell how amazing the quality of the products are and it’s taste when they only serve enough for one mouthful? If I want fish give me the whole fish!
Amazing! So many American foods are just "start with this piece of meat, then figure out how to mix it with cheese or something" which often is delicious don’t get me wrong, but Japanese food is so admirable in its simplicity and making the ingredient taste its best, each individually. You can’t make Japanese food if your ingredients aren’t fresh.
I do not know.
The food is perhaps absolutely superb, perhaps the best in the world.
But flying in Japanese fish today to serve 16 rich people?
Isn’t it better to see what the surrounding area has to offer?
The whole scheme seems antiquated and more suited to Louis XIV than modern people.
8 fish served 32 customers?
Going to Jont in June for my anniversary, cannot wait!
That Thumbnail looks disturbing…looks like a human part haha
Pirelli should create their own star system for restaurants: the criteria for being the best is plating delicious, cheap and generous portions of food. 😁
This show is an example of human vanity …. Why to get all these expensive products and ship them across the world just for a tasting menu. Yes the technique is amazing the passion is there … but do the same with local products.
Lol this restaurant is so out of touch with reality, when the swamps expense accounts charged towards tax payers are paying for your dinner you can put your meat & fish on a private jet and fly it to your clientele 😂😂🤡🤡
Chef said “like” more than the total likes for this video.
Awesome Series, always look forward to these. Great kitchens, run smoothly and the food looks so amazing, great Chef and staff!
Michelin stars are awards for recognizing restaurants that plate food with factory like consistency. If anyone wants factory like consistently, get a microwave dinner. Nothing that impresses me.
Insane to me that this guy can act so high and mighty towards the end (16:50ish) about trying to change the food culture by using some of the least sustainable sources of fish and meat possible. Restaurants of this caliber are notorious for their insane amount of food waste and the ingredients they use are almost always impossibly inaccessible.
Absolutely love this series. Please keep them coming, I can’t get enough of it.
He is super🎉
Went on a date with someone to This place. Had a 7 course meal. For those who have expanded their taste buds, it is well worth the price. For those that consider this, or similar places like this “too expensive” just stick to your regular Wendy’s menu. I’m sure your date will like you regardless.
Jont is my favorite restaurant / my go-to for special occasions!
The price is crazy. I hope it’s a seasonal item
Daniel made me proud to have the same name
Is that Donald Glover in the background at 15:57
To much hand touching 😮
Not into this. Fish fat, no thanks.
all this looks amazing, just realizing one restaurant is Bresca, my cousin worked there for a short bit, heard the head chef there gives the staff a hard time
Watch the movie "The Menu" y’all need to learn some respect (from a chef)
for those whom are not in restaurant business, the kitchen part (in the video) is the easiest one that you can imagine, the headache is workforce and supplies management, though the good side of owning a restaurant is the fact you are making a profit out of food where others have to pay at least 20% of their income on it…
….tell me about that cauliflower over the fire….been there the whole video
It’s absolutely ridiculous to import fish from Japan. The same people that dine at places like this are the same preaching to go geeen. Think of the carbon footprint to fly the fish over in a jet. The Gulf of Mexico has some of the most delicious fish in the world.
Wow !! Really impressive,that’s what I call cooking amazing
The frat bros of the cooking industry.
do they not hire women?
Daniel must be flula Borge’s little brother lol
ok but 4 ducks for 32 people, how embarrissing is that man, 1 slice per person?
I would love to visit. A place like this is my ‘Mecca’ to get to them would be my Hajj. Once in a lifetime. Hopefully I can.
Dare to dream. Much love from Australia.
Excellent 👌
complicated processes
$375 for tasting menu!! Probably cheap considering the amount of work put in and the quality ingredients
No doubt of their culinary skill, but it looks like raw meat for every dish 😢 not a fan of this fine dining! Pinky up
The Duck at 15:28 looked so so good!
Great productions here on Eater I gotta say
what about supporting American fisherman and farmers instead .
I like how everyone has to have the same haircut to work there.
Do any of these chefs actually know how to bring out the best in food? Or do they all just buy the most expensive ingredients they can and put it on a plate and pretend they have skill?
Love that you ventured into DC restaurants. You should also do Albi (Navy yard) next!
no hairnets and all of them looking pretty greasy…
Weebo restaurant
Every chef in restaurant YouTube videos thinking they are a culinary pioneer “we try to showcase the quality of ingredients” “we source everything locally” “the fish is from Japan” “the menu is seasonal” “first thing we do is get the fire lit” “we dry aged it” “crispy skin” “the fat content” “wagyu” “we use every part of the animal”
I like my duck fatty.