How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening - Mise En Place

[@eater]

Thanks so much for watching Mise En Place! Follow Chef Samuel here: instagram.com/samuelclonts, Raymond here: instagram.com/raymondetrinh and follow the restaurant here: instagram.com/63_clinton

[@arturoperez9268]

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[@marksetnar6543]

00⁰0000

[@usamaepekonis]

It's so mesmerizing to see the dynamic of the manager and the head chef, supporting each other and seeing how the two view the dish that they are serving

[@daniswara1164]

Peko peko peko

[@kiarasapostle4thapostleoft984]

Ame what did you do to the timeline

[@thuanquoc1231]

JC you're hauting me. Everywhere I go, I see you.

[@jagomanning3808]

What?

[@Ti5qu4ntum]

Very crucial. It's a marriage without the title. Like EMP used to be.

[@algebraprodigy]

Love how they're constantly evolving - as Ray said, not being pigeonholed into Japanese or Mexican cuisine, learning every week and trying new things that express their POV on food. Also their philosophy that a nice night out doesn't have to cost $200+ (vs restaurants from other Mise en Place vids) with a tasting menu that's below $100. I've been here 5+ times, and it's clear this place is special. Looking forward to what new experiences they build in 2022!

[@georgemelissinos9128]

How much does their menu cost-broke pharmacy student that wants to treat his friends

[@paisleyF]

@@georgemelissinos9128 $92, but the caviar hand roll for 55 is kind of a must have.

[@georgemelissinos9128]

@@paisleyF got it, thank you!

[@SuWoopSparrow]

You have to balance your expenses with what you charge and what you want. This restaurant has relatively simpler prepared food than other tasting menus. Not a bad thing, but that ultimately has a lower resource cost, so they can charge less. They may also be fine making less themselves. Most chefs make shit money working 10+ hour days, so if they end up opening their own restaurant and people are willing to pay $200+ for their tasting menu, why wouldnt they charge that?

[@Tonyhouse1168]

@@SuWoopSparrow bc there’s a big difference in 2 people coming in 3 times a week @$93/per person and coming in once a month @$200/per

[@na_sm]

These two and their team are so talented and so humble. They don't even go on to mention all of their prior accolades such as the other Michelin rated restaurants they've worked at. If you have seen the last episode of No Reservations, you may have caught a glimpse of their faces in The Chef's Table at Brooklyn Fare. So excited to see them launch their own restaurant and explore their own vision. So proud of how far these guys have come, and this is just the beginning of their new story.

[@Spongeb0bSqu4repants]

Went back and watched it. Your right good catch!

[@juggalochef2399]

I knew I had seen them prior to this video! God damn I miss Tony so much.

[@ambersykora352]

They're clearly a couple if you missed that. Which I'm not judging they are lucky to have one another. Damn why can't straight men be this way

[@kakisj]

@@ambersykora352 and how did we come to this conclusion?

[@renz3496]

@@ambersykora352 oh hell no lmao, why would u ruin such a good video of 2 bestfriend.

[@iTzDritte]

I went there tonight for the first time. It was delicious 😋 and only $92/person (plus tax and tip) for a 7 course tasting menu. Such a good deal by NYC standards! The owners said that they rotate the menu very frequently, so I plan to go back soon.

[@EzioAltair1]

That is really a good deal - I expected a higher price

[@kyoki6620]

Anyone know hm it is now ?

[@journeyman6752]

Only 92 dollars... I get a pizza for $10 you dumbass!

[@corgeousgeorge]

wow that IS a good deal by NYC standards. That place def gon be closing soon with prices that low on food that high end.

[@cartonzproz4536]

​@@corgeousgeorge idk about NY, whats the standard price?

[@MrJ0HNNNYY]

I am so freaking obsessed with this mise en place series, all of these chefs are so passionate. Truly remarkable showcase in the art of culinary.

[@EverthingsApple]

"We'll let this cool down to 420, then we'll bake" This man knows.

[@TJNewey610]

DUDE! WEED! HAHAHAHAHA!

[@sugonmydic]

@@TJNewey610 Correct, that indeed was a weed reference.

[@SXLLXNBXE]

XDDDDD DRUG NUMBER

[@Jpsalm91]

*facepalm*

[@SaschaEderer]

HAHAHA IM IGNORANT OF THE FUN OTHERS ARE HAVING IM SOMETHING BETTER AND PROUD OF IT XDDD

[@marylenehall405]

These two guys have so much chemistry and respect for each other’s talent and opinion wow.When he said we both take turns in and out the kitchen that was a plus many times the chefs are just in the kitchen and don’t experience the customers or managing the outs of the restaurant.That’s why they respect each other it’s a balance partnership.

[@jimmyfumbanks6081]

So you have been there a lot? Or how do you determine Chemistry in a 15 minute video.

[@bigchaiz]

@@jimmyfumbanks6081 to make it short, marylene thought they were like a couple.. hahaha. she just dont want to mention it.. shes just being respectful. 😂😂

[@rht100]

These two are some of the best human beings on earth. Super generous, super dedicated, and passionate about their art

[@austinbuholtz6970]

Let me say this very clearly: these gentleman are living the essence of the modern American dream. Starting a business together, becoming successful, enjoying what they do, and introducing people to new cultures and experiences through their passion for truly good food. There is no one American dream, but these guys are living theirs, and it warms my heart to see people living life in a way that not only brings them happiness, but also fulfillment.

[@danielfrigeri7113]

Damn this segment hypes me up so much, love these guys’ passion and ability to work as team to reach one goal ; create and serve the best food they can.

[@user-pf6kl7ci6g]

This series makes me actually want to go back to working in the food industry! Such an art.

[@TheTeeke]

Same, but then I remember how bad my back was and how swollen my feet would be. Also I hated cleaning the walk in lol.

[@adamg.manning6088]

These guys have such chemistry. Very inspiring. This is how Kitchens should be.

[@stephaniejohnson3192]

Hey! I remember when that Master Chef was a dishwasher 14 years. Sam’s worked his ass off to get himself here!

[@realgoodmind]

Eater, you all have been CRUSHING it! Mise En Place is engrossing and I love seeing the passion these chefs have for their product and service. Love this.

[@thehighgroundhimself736]

Looks great, I love how they work around their wood oven and fire, they really embrace it instead of trying to work around it. Amazing show of creativity

[@Lee-in-oz]

I really enjoy this series. The fact that I HATE eating seafood is totally redundant. Watching these masters of their craft is brilliant.

[@mariannerady1137]

Watching passionate people doing what they love is the best!!

[@hoot1141]

These guys are so lucky. I love caviar and that caviar they use is the best stuff on earth.

[@JohnHausser]

Those passionate chefs are so inspiring for many reasons Encourage those restaurants people! Cheers from LA

[@christinachung9371]

One of the best dinners we've ever had -- can't wait to go back! You have such a wonderful team, 63 Clinton

[@xelmorexx]

This is the very definition of making the most of what you’ve been given. They kitchen space they finally found happened to have a pizza oven, so they turned it into the centerpiece of the cook.

[@nykon4693]

It's beautiful to see the amount of teamwork between the entire staff here.

[@kathyerickson9402]

OK...Saving the Baked Alaska for last...well worth the wait! Beautiful and the flavor and texture combinations sound wonderful!

[@TheSongwritingCat]

Wholesome. Not bro-y or pretentious but you can feel the camaraderie and elevated cooking technique

[@도마토-x2k]

Thank you so much EATER, I always wait for this. My favorite one in KZbin.

[@joshlewis575]

The fact they're only a 3 man team is impressive. Those are some hardworking dudes

[@thejonathanchoi]

mise en place the best series on youtube

[@ruien2066]

Hands down mise en place series is the best

[@miguelestebanromeroait3281]

This chef is the real deal. Love it!

[@SusiFroggy]

What are the cute little flowers I have often seen on dishes such as these? Obviously I'm no chef but appreciate the talent of those who are.

[@pseudochef07]

Gotta love me these new episodes of mise en place. 😊 Thank you, Eater!

[@coltonvanessa5096]

A 14 year working relationship is pretty much a marriage. So nice to see two guys that care so much about either being able to do what they love.

[@someperson8649]

I think it's called a "friendship" in English.

[@lauraveale5470]

A beautiful compilation of children that grew up watching PBS Julia and cooking networks foodies while developing a palate obsessively endless now that the kitchens of the world have married inside all of us !

[@lpd1snipe]

Love the camaraderie of these guys! You can really tell they love what they're doing. Not planning to go to New York City anytime soon, but if I do, I definitely will want to stop in and try the menu.

[@ricardomunozcasas4218]

Now that's cooking with passion, not some pretentious crap. Going to try this place soon !

[@RandyJamminMusic]

I'm not a great cook but this is my favorite series on the internet.

[@joshjoshi1978]

I was so impressed by this team and the Chef. Lots of positive leadership lessons - oozes sincerity and fun. I want to eat at this chaps restaurants! (and I will next time I’m in NY)

[@daniel.j9062]

Kudos to the Master Chef, he and his crew are such a cool heads . No shouting or screaming at each other. Simply amazing 👏

[@Shanarai]

The fresh wasabi caught my attention because it must be eaten fast and can’t be stored like the wasabi we see in most sushi restaurants. The food looks amazing. It is a place I would love to bring my wife to on a special occasion😊

[@chaikagaz]

Most sushi restaurants use the fake wasabi that comes out of a tube... just read the ingredients next time, if it doesnt contain wasabi radish it aint wasabi...

[@Shanarai]

@@chaikagaz You are correct👍🏻

[@troythegardener]

@@chaikagaz it's usually horseradish with like 1% wasabi in it, couldn't believe I had been lied too so much when I finally read the ingredients.

[@v-voiceemceevirge6347]

The one place that got my mouth watering from start to finish. Would love to try this place when I visit

[@mikedelta987]

Good Luck with that....

[@mariannerady1137]

Gosh how inspiring! Waving hi from Germany, cannot wait to stop by some day

[@jacquilegeyt]

Superb! So modest but so talented and creative.

[@slugga06]

That looks like an amazing restaurant. Wish I could eat there one day.

[@kingluthor3535]

My jaw dropped upon seeing that Baked Alaska at the very end of the video.. super creative and it looks like it can send someone straight to another dimension upon eating 🤯

[@cindyn7512]

Cardamom Cake & Lingonberry Baked Alaska---- brilliant. I would love to have a restaurant like that near me... talented chefs with palates that I understand that make what they like on a constantly changing menu. They deserve all the accolades they get.

[@iTzDritte]

I’m a simple man: I see an NYC restaurant featured on EATER, I go there. It looks delicious 🤤

[@zhexu3443]

the final dessert is such a bang!

[@outdoorloser4340]

I love seeing the creatures of New York. This is my Discovery Channel..safari special.

[@sprocket40]

That is probably one of the most elegant yet ridiculous caviar presentations I have ever seen

[@40950999]

The amount of work done by 3 people for this restaurant is mind blowing.

[@NeuroHead]

Holy crap their food looks absolutely delicious . A must visit if i am ever in New York .

[@sophistmusiclive]

These guys are Humble Beasts

[@tastewithjase]

Love their ingenuity, improvisation and humility and the good vibes between them. Great stuff.

[@AllysonCapati]

i really love that they keep the price under $100. ill try to visit them when i go to NY since it looks really good and affordable for what it is!! chefs seem really cool too, same for the team :)

[@konstantinkrastev4478]

this is probably my type of place to eat at, I love every single vibe of it

[@dcolorado7483]

I enjoyed watching. Commentary was great with the balance of personalities.

[@mattrlaeno123]

Not being defined to one cuisine is a great way to explore and create great dishes. The end goal is to present great dishes. I love all these videos.

[@dustinsmith9212]

These guys all seem chill AF

[@CookingWithTheCajun]

Wow they complement each other. It all looks good, thanks for the video. Have a Merry Christmas.

[@mcashw]

This type of content is the best!

[@eatmoremusic3650]

This spot looks legit, and I know it’s not great for many reasons but I love the lighting in the kitchen. Vibes

[@GodlyCarnage]

This was one of the best for sure

[@markchristopher4165]

Love the vibe these guys have going on

[@copseforest]

I'd love to see OONA in Chicago get a feature. Very new, run next to a fried chicken place, and an insane amount of creativity and fun in their tasting menu from chefs with incredible backgrounds who seem to care so much

[@naveensilva2312]

Another great ep showcasing a really cool looking place!

[@kingskingy586]

Best vibe in a pro kitchen I’ve ever seen. Props to you all amazing!

[@jw3700]

That baked alaska looks absolutely superb

[@PreciousLWilliams]

Loving this!! I want everything they make!

[@CookingWithTheCajun]

thats what i was about to say and saw your post so I will say "Ditto" :-) Merry Christmas.

[@robertwieczorek5838]

This is more of a love story than a place to eat food

[@heavyswing]

A masterclass on respect in the workplace in and true friendship.

[@trapezemiley]

I’m obsessed with these

[@gabrielleferry7933]

Incredible craftsmanship!

[@louisc9701]

I love the no gas stoves only wood fire, definitely going.

[@DocNautiJay]

Amazing concepts and artistry in this food.

[@ahmedzameri839]

Please don’t stop mise en place. Best series

[@mattlee4198]

that caviar handroll to intro into things was wild

[@Porscheman1]

Creative, Intuitive, Brilliant!

[@corymeyer1162]

Great video. cool looking restaurant. looks like you guys are re-inventing california style cuisine in NYC.

[@crumblediron6869]

Who else almost got a heartattack seeing the wet af rice before hearing him say mixing in black vinegar

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@bertholdschwarz9637]

Beautiful Food...........Grounded Team..........Congratulations !

[@SeanLawless]

Absolutely love mise en place

[@Farooq_Bhai_]

Love this series!!!

[@Amm17ar]

Someone correct me if im wrong but arent you not supposed to scoop caviar with anyhting but a mother of pearl spoon? In this video it seemed like they were scooping it with a regular spoon.

[@auttoautaut95]

Let's get Alex that headlamp !

[@r0fLc0pt3rf0rtHewiN]

mise en place uploads going hard keep going eater

[@idValkyrie]

Bell gang, here we go~

[@Splassssh]

I’m coming to see you guys from London uk soon menu & energy of team is amazing 🤤I can see you enjoy feeding ppl not just cooking 😊

[@DerIngenieur100]

„we will let that cool down to 400-420 “ . I see what u did there ,I appreciate .

[@Elemurmel]

Get this poor man a headlamp 😂❤️

[@eunhoryu]

1:22 love how he says some caviar and yet its freaking two spoonfuls+ lol

[@yvelf]

all the dishes look amazing!!! i dont like NYC, but I have to admit that one eats pretty good there.

[@michaku6272]

My faveee series

[@DJ-sn2wn]

It would be great to work in such a small kitchen honestly. The less people the better, especially when they all get along like that.

[@isaiahhouston228]

yes and no i worked for kitchen like this before and its fun cool but its more work and for less pay at times and living expenses are just going up

[@captainsubtext7446]

till someone gets ill...

[@patricktatro162]

Working in these type of super fancy restaurants is so hard; you learn a lot though, really quickly, if you can handle it.

[@Toebiscuit]

Had to research "Ajitama Egg". And sweet, baby Jeebus does that look AMAZING!!

[@d_ken]

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[@Soshi12005]

Great team chemistry but really intriguing and unique idea for the menu.

[@Alex-zi1nb]

holy crap that is a huge amount of caviar. never had any, but i need to travel here to try that lol

[@sayanmazumder8403]

These are absolutely breathtaking works of art.. the vision and creativity is next level.. However, it feels like these Michelin starred restaurants are more of an outlet for the chef's artistic perspective rather than a place where customers come when they are hungry. These dishes are meant to tickle your senses of vision, smell and taste.. but not really hunger..