00:00Hi, I'm Tom Rogers.
00:01And I'm Adam McFarland.
00:02We're here at John's Food & Wine Chicago, and this is our perfect order.
00:05One of our first dishes on the menu.
00:06This is what people come in here for.
00:08They love it.
00:09We do about 150 lobsters a week, but the flavor is absolutely amazing.
00:13Lots of chives, lots of herbs.
00:15We do a beef fat fry.
00:16We use a Chipperbeck potato.
00:19We cook these in water, and then we chill them down.
00:22And then the next step will be a beef fat blanch.
00:25And then we have a 350 degree fryer.
00:27They take about five minutes, and they're beautiful and delicious.
00:30And we have our melted leek aioli over here, which is so, so good together.
00:34And then this is going to be an American Wagyu boneless short rib.
00:37We've got a yuzu kosho aioli.
00:39We have a port wine beef jus with cherries and charred tropea onions.
00:44And then we have some amazing oxalis on top or purple wood sorrel.
00:47You know, pasta has always been a staple of the menu.
00:49Italian cooking has always been super seasonal.
00:51This is just a simple dish, house-made mafaldi.
00:54You've got the gulf shrimp.
00:55We've got the sun-gold tomatoes.
00:57There's really nice parmesan, breadcrumbs,
01:00fien herbs, and smoked butter on there as well.
01:01This is tomato concassé, some brunoise shallot, lime juice, fish sauce, fresh dill,
01:07scallions, and a little bit of lime over top to finish the dish.
01:11And this is a perfect John's fish entree.
01:14We've got one of our top sellers here.
01:15It's really intense.
01:16It's espresso and garlic and sugar all moving in the same direction and it really creates
01:22a lot of umami and a very enjoyable bite.
01:25Here we go.
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