00:00What if I wanted to open a restaurant?
00:03They're hard and they're brutal and they're specific, but I know how to do it.
00:07This would be a different kind of restaurant.
00:10What do we call this place?
00:14What's this?
00:15These are non-negotiables.
00:17That's how restaurants at the highest level operate.
00:18Push boundaries.
00:20Constantly evolve through creativity.
00:22Vibrant collaboration.
00:23That's demented.
00:24These are non-negotiables.
00:26I can sense the sarcasm.
00:28No, no, no. Not sarcasm.
00:30Snark.
00:31Contempt, even.
00:35Carmi loves you.
00:36I think that he's, like, stuck.
00:37What happened with Claire?
00:38I basically said that I couldn't waste my time.
00:42Yikes.
00:46It is a partnership agreement.
00:47So that you can push me and I can push you.
00:50It's a good thing, right?
00:51Yeah, no, it's great.
00:54The fans?
00:56These bows are, um...
00:57They're different sizes, Richie.
00:58They're not, they're the same.
00:59You can't see the difference in this.
01:01Look at it.
01:01It's handmade earthenware.
01:02The vibe's weird.
01:04Doors!
01:05Doors!
01:08Refire!
01:09It's not perfect.
01:09It doesn't go out.
01:10No, no, no.
01:12I hate this.
01:12Richie, no surprise!
01:13Yes, surprise!
01:15Feliz cumpleaños, athi!
01:20And what's with the menu change every day?
01:23These are the scribblings of a madman.
01:25They are non-negotiables.
01:31Why are you doing this?
01:33We're gonna get a star.
01:34I thought it was a trap.
01:36If any food critics come in, it's code red.
01:39Code red.
01:39Code red.
01:46Code red.
01:49They're going too slow.
01:52You need to calm down.
01:56This is what you wanted, right?
02:01What's going on tonight?
02:03Have you been here before?
02:04You need to calm down.
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