00:00:17.976 --> 00:00:20.062
[CASSETTE PLAYER CLICKS]

00:00:24.149 --> 00:00:25.484
-LIZ: Good? Okay.
-Yeah.

00:00:25.484 --> 00:00:26.818
-Ah, here's the list.
-LIZ: Uh-oh.

00:00:26.818 --> 00:00:28.779
-She do this a lot?
-No.

00:00:28.779 --> 00:00:30.072
LIZ: Look it, look it. Oh!

00:00:35.327 --> 00:00:37.287
SUSAN FENIGER:
This is Liz's new idea.

00:00:37.287 --> 00:00:38.705
MARY SUE MILLIKEN:
To document Street?

00:00:38.705 --> 00:00:39.915
-LIZ: Uh-huh.
-SUSAN: Yeah.

00:00:39.915 --> 00:00:40.999
MARY SUE:
I love it!

00:00:43.085 --> 00:00:45.921
I think when I first started,
there was...

00:00:47.589 --> 00:00:51.802
nothing that I thought
was too much.

00:00:51.802 --> 00:00:55.639
I loved every single bit
of everything.

00:00:57.641 --> 00:01:00.060
I just thought, like,
I'm just gonna work really hard

00:01:00.060 --> 00:01:01.645
and I'm gonna plan a menu

00:01:01.645 --> 00:01:04.314
and come up
with great specials and...

00:01:04.314 --> 00:01:08.402
You know, I wasn't really
very focused on, um...

00:01:08.402 --> 00:01:11.321
I wasn't focused on, like,
what is success.

00:01:13.156 --> 00:01:14.908
Opening up Street

00:01:14.908 --> 00:01:18.579
was the absolute best thing
I could've ever done.

00:01:18.579 --> 00:01:21.248
It let me become stronger

00:01:21.248 --> 00:01:23.333
and more confident in who I was

00:01:23.333 --> 00:01:26.170
separate from Mary Sue,
which I think helped us both.

00:01:26.170 --> 00:01:28.589
LIZ: And who are you
separate from Mary Sue?

00:01:28.589 --> 00:01:29.548
[CHUCKLES]

00:01:32.885 --> 00:01:34.219
[GAS STARTER CLICKING]

00:01:34.219 --> 00:01:35.345
[GAS FLAME WHOOSHES]

00:01:35.345 --> 00:01:38.182
[METALLIC SCREECHING]

00:01:38.182 --> 00:01:41.059
[UPBEAT JAZZ THEME PLAYING]

00:01:41.059 --> 00:01:42.561
Better see if it's good.

00:01:42.561 --> 00:01:44.479
Here. Ah!

00:01:44.479 --> 00:01:47.024
-[LAUGHS] Good manners, dear.
-Mm-hmm.

00:01:48.734 --> 00:01:50.694
-Go ahead.
-I'm gonna start showing you

00:01:50.694 --> 00:01:52.446
the real way
to dice an onion.

00:01:52.446 --> 00:01:54.031
I know Mary Sue
showed you the way

00:01:54.031 --> 00:01:55.741
that she's trying to learn
how to dice an onion.

00:01:55.741 --> 00:01:57.701
I think the best way
to cut an onion

00:01:57.701 --> 00:01:59.369
is my way, not Susan's.

00:01:59.369 --> 00:02:00.871
-Now, I'll show you.
-Okay.

00:02:00.871 --> 00:02:02.331
-I want you to learn, okay?
-Okay.

00:02:02.331 --> 00:02:03.790
So you flip like that.

00:02:03.790 --> 00:02:05.667
And I love it with salt.

00:02:05.667 --> 00:02:07.461
-She's crazy.
-I love it.

00:02:07.461 --> 00:02:09.671
Sharpen the knife.
Thin bladed knife.

00:02:09.671 --> 00:02:11.673
[UPBEAT JAZZ THEME CONTINUES]

00:02:11.673 --> 00:02:14.218
These limes are so--
[LAUGHTER]

00:02:14.218 --> 00:02:15.761
You did that on purpose,
didn't you?

00:02:15.761 --> 00:02:17.846
Never know what to do
with that much...

00:02:17.846 --> 00:02:19.223
Oh!

00:02:19.223 --> 00:02:21.850
The very successful team
of Susan Feniger

00:02:21.850 --> 00:02:23.393
and Mary Sue Milliken

00:02:23.393 --> 00:02:25.812
began as separate careers
in high school.

00:02:25.812 --> 00:02:28.440
Mary Sue in Michigan,
Susan in Ohio.

00:02:32.319 --> 00:02:34.988
MALE REPORTER:
They spent time in Paris
honing their cooking skills,

00:02:34.988 --> 00:02:37.324
then planted themselves
in California,

00:02:37.324 --> 00:02:38.909
where they have created
a culinary empire.

00:02:46.416 --> 00:02:48.418
We've just figured out
a way to change the light bulb.

00:02:48.418 --> 00:02:49.962
-MARY SUE: Yeah!
-WOMAN: Yeah!

00:02:49.962 --> 00:02:52.130
We're changing this
to Three Hot Tamales.

00:02:52.130 --> 00:02:53.715
Welcome to Good Food.

00:02:53.715 --> 00:02:55.384
Last week, I had the opportunity

00:02:55.384 --> 00:02:57.177
to visit the Norwalk Dairy Farm.

00:02:57.177 --> 00:02:59.304
Hello.
I'm Margaret Jo McCullin.

00:02:59.304 --> 00:03:00.848
And I'm Terry Rialto.

00:03:00.848 --> 00:03:02.057
And you're listening to...

00:03:02.057 --> 00:03:03.392
BOTH: The Delicious Dish

00:03:03.392 --> 00:03:05.018
on National Public Radio.

00:03:05.018 --> 00:03:06.812
[ALL LAUGHING]

00:03:06.812 --> 00:03:09.064
[UPBEAT JAZZ THEME PLAYING]

00:03:17.364 --> 00:03:19.908
WOLFGANG PUCK:
In life, it's very seldom

00:03:19.908 --> 00:03:23.078
you find people
you want to be friends with

00:03:23.078 --> 00:03:24.872
and you respect them,

00:03:24.872 --> 00:03:26.248
and it's like a kindred spirit.

00:03:27.749 --> 00:03:29.710
[INAUDIBLE]

00:03:29.710 --> 00:03:32.296
[AUDIENCE APPLAUDING]

00:03:32.296 --> 00:03:34.882
STEVE HARVEY: ...chef and author
owns Border Grill.

00:03:34.882 --> 00:03:36.425
What do you have there?

00:03:36.425 --> 00:03:40.304
Guava-cheese empanadas
that are really yummy.

00:03:40.304 --> 00:03:42.097
[AUDIENCE CHEERING
AND APPLAUDING]

00:03:42.097 --> 00:03:43.724
Uh, we got-- We have--

00:03:45.684 --> 00:03:46.894
Okay, great. Here we go.

00:03:46.894 --> 00:03:49.229
Fifty, 100, 200...

00:03:50.981 --> 00:03:53.150
I don't like competing
against my friends, really.

00:03:53.150 --> 00:03:56.778
And Iron Chef is not
the friendliest of competitions.

00:03:56.778 --> 00:03:58.530
And I remember that they made

00:03:58.530 --> 00:04:01.491
like some kind of, like,
turkey ice cream or something.

00:04:01.491 --> 00:04:04.661
And I was, like,
"What the fuck are they doing?"

00:04:04.661 --> 00:04:05.787
BOBBY: That was courageous.

00:04:07.372 --> 00:04:08.290
HOST: It's a tie!

00:04:09.750 --> 00:04:10.792
[MARY SUE LAUGHS]

00:04:10.792 --> 00:04:12.753
Congratulations to both sides.

00:04:20.511 --> 00:04:24.515
Think about how difficult
it was to run a business,

00:04:24.515 --> 00:04:28.185
successful restaurants,
create cook books...

00:04:28.185 --> 00:04:31.313
400 episodes on Food Network.

00:04:34.316 --> 00:04:35.442
BARBARA FAIRCHILD:
It's incredible

00:04:35.442 --> 00:04:37.736
that they remain hands-on.

00:04:52.084 --> 00:04:53.836
BARBARA: I arrived
at Bon Appétit

00:04:53.836 --> 00:04:56.964
as an editorial assistant
in 1978.

00:04:56.964 --> 00:05:02.427
There was a philosophy that
Bon Appétit was created in 1976

00:05:02.427 --> 00:05:04.638
as kind of the antidote
to Gourmet:

00:05:04.638 --> 00:05:07.057
welcoming people in
and not taking

00:05:07.057 --> 00:05:09.726
the stereotypical
sort of snooty tone.

00:05:09.726 --> 00:05:12.229
And, of course, we were based
in Los Angeles,

00:05:12.229 --> 00:05:15.315
which was
the really big difference.

00:05:16.567 --> 00:05:18.068
What you saw in the '80s

00:05:18.068 --> 00:05:20.821
was an explosion
of ingredients,

00:05:20.821 --> 00:05:23.657
and the exploration
of ethnic cuisines

00:05:23.657 --> 00:05:27.202
and a re-tooling
of classic cooking

00:05:27.202 --> 00:05:28.912
to make it more approachable,

00:05:28.912 --> 00:05:30.706
and also, in a way, to fit

00:05:30.706 --> 00:05:33.834
this wonderful,
new cornucopia of ingredients

00:05:33.834 --> 00:05:36.170
that was
opening up to the chefs.

00:05:36.170 --> 00:05:37.546
BOBBY FLAY: We hadn't seen
these ingredients

00:05:37.546 --> 00:05:39.339
on the East Coast.

00:05:39.339 --> 00:05:42.301
I'd never seen all these
fresh and dried chilies before.

00:05:42.301 --> 00:05:45.554
And I was, like,
mesmerized by it.

00:05:45.554 --> 00:05:47.055
Like all these beautiful colors

00:05:47.055 --> 00:05:50.184
and textures and flavors
and heat levels...

00:05:50.184 --> 00:05:53.645
California felt immediately

00:05:53.645 --> 00:05:57.691
like a much more open culture

00:05:57.691 --> 00:05:59.985
for experimenting with food
in the kitchen

00:05:59.985 --> 00:06:01.570
and coming up with, you know,

00:06:01.570 --> 00:06:04.907
really different kinds
of menu items.

00:06:04.907 --> 00:06:08.118
We really, you know,
witnessed a revolution firsthand

00:06:08.118 --> 00:06:09.203
because we had all of--
so many of the creative people

00:06:12.706 --> 00:06:16.084
who made this revolution
really take place,

00:06:16.084 --> 00:06:18.504
Susan Feniger
and Mary Sue Milliken,

00:06:18.504 --> 00:06:20.672
prime among them,
of course.

00:06:23.717 --> 00:06:29.306
The first time that I met
Mary Sue was in Chicago,

00:06:29.306 --> 00:06:31.683
got a job at Le Perroquet.

00:06:31.683 --> 00:06:35.020
Mary Sue was the only
other woman in that kitchen.

00:06:35.020 --> 00:06:37.314
And the owner,
Jovan Trboyevic...

00:06:37.314 --> 00:06:39.525
He offered me a job
as the hat-check girl.

00:06:39.525 --> 00:06:41.568
I said, "no, thank you."
[CHUCKLES]

00:06:41.568 --> 00:06:43.237
I don't-- And I went home

00:06:43.237 --> 00:06:45.531
and cried all the way home
from the interview.

00:06:45.531 --> 00:06:48.283
He said you're gonna
disrupt the kitchen

00:06:48.283 --> 00:06:51.078
and we don't have women
back there.

00:06:51.078 --> 00:06:53.288
I just started
sort of a letter campaign,

00:06:53.288 --> 00:06:55.249
and finally,
after about six weeks,

00:06:55.249 --> 00:06:57.501
and he said, you know...

00:06:57.501 --> 00:07:00.295
"Okay, if you're sure
you wanna work here..."

00:07:00.295 --> 00:07:04.424
Mary Sue had been working there
maybe four or five months.

00:07:04.424 --> 00:07:06.552
I literally was so shocked

00:07:06.552 --> 00:07:09.888
when he, on the spot, hired her.
[LAUGHS]

00:07:09.888 --> 00:07:12.057
I think he thought, you know,

00:07:12.057 --> 00:07:15.352
"Well, the first one
is half the price of the men,

00:07:15.352 --> 00:07:17.312
"she works circles around them.

00:07:17.312 --> 00:07:20.691
"I think I'll take another one
of these women in the kitchen.

00:07:20.691 --> 00:07:22.025
It's a great deal."

00:07:22.025 --> 00:07:24.319
The chef was such a jerk.

00:07:24.319 --> 00:07:27.322
And I'd go in the ladies room
and I would just be in tears.

00:07:27.322 --> 00:07:29.575
Mary Sue would be in there,

00:07:29.575 --> 00:07:30.951
you know, just saying, you know,

00:07:30.951 --> 00:07:33.996
"Come on, you can make it.
Just ignore him.

00:07:33.996 --> 00:07:35.372
You can stick it out."

00:07:35.372 --> 00:07:37.249
I really--
I was so miserable with him,

00:07:37.249 --> 00:07:39.168
but I was learning a ton.

00:07:41.628 --> 00:07:43.463
Susan had moved to L.A.

00:07:43.463 --> 00:07:46.717
I got the job at Ma Maison.

00:07:46.717 --> 00:07:47.968
Started working there.

00:07:47.968 --> 00:07:49.845
I remember
like a week into it,

00:07:49.845 --> 00:07:52.723
I called Mary Sue to say,
like, "Oh, my God.

00:07:52.723 --> 00:07:55.559
I don't think this guy knows
what he's doing."

00:07:55.559 --> 00:07:57.728
The chef is a complete doofus.

00:07:57.728 --> 00:08:00.981
He orders way too many avocados
and they sit there rotting and--

00:08:00.981 --> 00:08:03.734
He's so lax in the kitchen.

00:08:03.734 --> 00:08:05.110
You can wear work boots,

00:08:05.110 --> 00:08:06.778
you don't have to wear
a chef hat.

00:08:06.778 --> 00:08:11.116
Of course, that's Wolfgang Puck,
heh, who...

00:08:11.116 --> 00:08:13.202
you know, didn't do
too badly for himself.

00:08:14.953 --> 00:08:16.872
WOLFGANG: And I still remember
the first time

00:08:16.872 --> 00:08:18.457
she made moussaka.

00:08:18.457 --> 00:08:20.876
She was maybe specialized
in Greek food.

00:08:20.876 --> 00:08:22.169
And she made moussaka, I said,

00:08:22.169 --> 00:08:23.712
"Shit, this is really good!"

00:08:23.712 --> 00:08:25.172
So we put it on the lunch menu,

00:08:25.172 --> 00:08:27.007
on the dinner menu...

00:08:27.007 --> 00:08:28.884
She was such a big part
for a while

00:08:28.884 --> 00:08:29.927
when I was at Ma Maison.

00:08:31.720 --> 00:08:36.600
After about a year,
I wanted my next opportunity

00:08:36.600 --> 00:08:38.936
that I thought would be
really good for my resume

00:08:38.936 --> 00:08:42.189
and I got a job at L'Oasis,

00:08:42.189 --> 00:08:43.774
which was in south of France,

00:08:43.774 --> 00:08:45.442
just outside of Cannes
and La Napoule.

00:08:47.027 --> 00:08:49.821
We connected just to say,

00:08:49.821 --> 00:08:52.449
you know, I'm moving
to France and...

00:08:52.449 --> 00:08:55.202
We landed in Paris
within two days of each other.

00:08:55.202 --> 00:08:57.287
My restaurant
closed in August,

00:08:57.287 --> 00:08:59.289
like all restaurants
in Paris do.

00:08:59.289 --> 00:09:02.709
So I was excited to go
and visit Susan.

00:09:02.709 --> 00:09:05.546
And I was telling them
all about Mary Sue,

00:09:05.546 --> 00:09:09.174
how they had to meet
my really good friend,

00:09:09.174 --> 00:09:10.926
who was coming down,
that was so cute,

00:09:10.926 --> 00:09:12.928
that they would love and blah,
blah, blah, blah, blah.

00:09:12.928 --> 00:09:15.973
I had been nervously
eating a lot

00:09:15.973 --> 00:09:18.725
during those first six months
on the job.

00:09:18.725 --> 00:09:23.105
She had put on like,
honestly, like 25 pounds,

00:09:23.105 --> 00:09:25.899
and she had done something
to her hair.

00:09:25.899 --> 00:09:28.777
I, um, had been walking
down the street

00:09:28.777 --> 00:09:31.071
and I bought a henna,
a natural henna.

00:09:31.071 --> 00:09:34.324
And so it was sort of an orange,
or something like that.

00:09:34.324 --> 00:09:36.201
You know, I had to sort of,
like, say, like,

00:09:36.201 --> 00:09:38.161
"This isn't the friend
I was talking about.

00:09:38.161 --> 00:09:39.705
My other friend couldn't come."

00:09:39.705 --> 00:09:42.916
I don't know what happened.
[LAUGHS]

00:09:42.916 --> 00:09:45.335
MARY SUE: But we spent
about a month together

00:09:45.335 --> 00:09:47.462
at that point, exploring food,

00:09:47.462 --> 00:09:49.089
talking about recipes.

00:09:49.089 --> 00:09:50.883
We would drink
and go down to the market

00:09:50.883 --> 00:09:52.259
and come back up
and we'd cook.

00:09:52.259 --> 00:09:53.969
We kind of started thinking,

00:09:53.969 --> 00:09:56.555
you know, we should
do this together.

00:09:56.555 --> 00:09:57.973
There was, like, pouring rain

00:09:57.973 --> 00:10:00.017
and then there was
this amazing rainbow.

00:10:00.017 --> 00:10:01.810
We've already had
two bottles of wine.

00:10:01.810 --> 00:10:05.022
And we decided we should
open up a restaurant together.

00:10:10.360 --> 00:10:11.695
BARBARA:
I think what was so interesting

00:10:11.695 --> 00:10:13.405
about City Cafe was,
first of all,

00:10:13.405 --> 00:10:15.574
it was a very small restaurant,
very unpretentious,

00:10:15.574 --> 00:10:17.701
and really, you know,
I got the feeling

00:10:17.701 --> 00:10:19.786
it was sort of on a shoe string,
but that was fine,

00:10:19.786 --> 00:10:21.371
because the food
was so interesting

00:10:21.371 --> 00:10:23.624
and it incorporated
a lot of ingredients

00:10:23.624 --> 00:10:25.876
that, really,
we take for granted now.

00:10:25.876 --> 00:10:29.046
It seems so, you know,
mundane to us.

00:10:29.046 --> 00:10:31.507
But things like arugula
and bok choy,

00:10:31.507 --> 00:10:33.258
passion fruit, lemongrass,

00:10:33.258 --> 00:10:35.260
and all of
these interesting herbs

00:10:35.260 --> 00:10:38.096
that never really saw
the light of day

00:10:38.096 --> 00:10:40.891
on the average plate
until the '80s.

00:10:43.352 --> 00:10:44.895
MARY SUE: There was
no kitchen really.

00:10:44.895 --> 00:10:47.147
There was a little bathroom

00:10:47.147 --> 00:10:50.150
and a little area
with some hot plates.

00:10:50.150 --> 00:10:52.277
In the parking lot,
on the ground,

00:10:52.277 --> 00:10:53.779
we had two hibachis,

00:10:53.779 --> 00:10:55.531
until the health department
came once,

00:10:55.531 --> 00:10:57.241
saw us grilling fish
out there and said,

00:10:57.241 --> 00:10:59.284
"You know,
you cannot cook food

00:10:59.284 --> 00:11:01.745
in the parking lot where
your customers are parking."

00:11:01.745 --> 00:11:04.957
And we just started cooking
our hearts out.

00:11:04.957 --> 00:11:07.000
And we wrote the menu
every single day.

00:11:07.000 --> 00:11:09.795
And we're open from 7 a.m.
until midnight.

00:11:09.795 --> 00:11:11.547
It was a place
that you wanted to go back to

00:11:11.547 --> 00:11:13.382
because it was so interesting
and so different

00:11:13.382 --> 00:11:15.133
from what was out there.

00:11:15.133 --> 00:11:17.052
[LIGHT UPBEAT THEME PLAYING]

00:11:19.054 --> 00:11:21.014
MARY SUE: We were really busy
at the cafe.

00:11:21.014 --> 00:11:24.768
Like, we had become
a fast and furiously, like,

00:11:24.768 --> 00:11:28.856
named in L.A. as being like
one of the hot places to go.

00:11:28.856 --> 00:11:31.692
One day, Mary Sue and I
were in the kitchen.

00:11:31.692 --> 00:11:33.861
I was in front
of the refrigerator.

00:11:33.861 --> 00:11:36.154
All of a sudden,
someone came in,

00:11:36.154 --> 00:11:38.365
like they always did,
to go to the bathroom,

00:11:38.365 --> 00:11:42.286
and I heard the pans,
like, banging 'cause...

00:11:42.286 --> 00:11:43.954
She, like,
hit her head on some pots

00:11:43.954 --> 00:11:45.539
that were hanging
from the ceiling.

00:11:45.539 --> 00:11:47.916
SUSAN: And I heard
Julia Child's voice.

00:11:47.916 --> 00:11:51.920
And it was the first time
that we met her at all.

00:11:51.920 --> 00:11:53.589
And it was so cool.

00:11:53.589 --> 00:11:55.591
That was the beginning of...

00:11:55.591 --> 00:11:57.593
a very long relationship
with Julia.

00:11:57.593 --> 00:12:00.470
And she became a real
champion for us.

00:12:00.470 --> 00:12:02.514
SUSAN:
Really, you know, one of

00:12:02.514 --> 00:12:04.850
the most humble, creative
people I've ever met.

00:12:08.645 --> 00:12:10.564
City Cafe became so popular.

00:12:10.564 --> 00:12:12.399
It was very difficult to get in,

00:12:12.399 --> 00:12:15.402
and I think it was time
to move on to a larger space.

00:12:15.402 --> 00:12:19.823
I know when she left to open
this little City Cafe,

00:12:19.823 --> 00:12:21.200
I said, "Susan, you're crazy.

00:12:21.200 --> 00:12:23.410
You have
this tiny little stove there."

00:12:23.410 --> 00:12:26.747
I mean, I said, "What the hell
are you doing", you know.

00:12:26.747 --> 00:12:28.457
And then she dreamt bigger

00:12:28.457 --> 00:12:31.168
and made it bigger
and bigger and bigger.

00:12:31.168 --> 00:12:33.045
When we decided to open

00:12:33.045 --> 00:12:36.298
a big restaurant,
City Restaurant...

00:12:36.298 --> 00:12:38.133
And the question came up,

00:12:38.133 --> 00:12:40.010
who would we get to design it?

00:12:40.010 --> 00:12:42.179
And Susan said,
"Well, I'd like

00:12:42.179 --> 00:12:43.597
to invite Josh to design it."

00:12:45.015 --> 00:12:47.559
When I met Mary Sue,
she was dating--

00:12:47.559 --> 00:12:48.936
I don't know who she was dating.

00:12:48.936 --> 00:12:51.021
She was dating
all these loser guys.

00:12:51.021 --> 00:12:52.731
These guys weren't that bad.

00:12:52.731 --> 00:12:54.900
When we were in France together,
I said to her,

00:12:54.900 --> 00:12:57.110
"You know, you're dating
the weirdest guys.

00:12:57.110 --> 00:12:59.363
You have to meet
my ex-husband."

00:12:59.363 --> 00:13:02.574
I nagged Josh 'cause I wanted
to stay connected to him.

00:13:02.574 --> 00:13:04.326
He didn't like me
that much, anyways,

00:13:04.326 --> 00:13:06.411
because, you know,
I had left him for a woman.

00:13:06.411 --> 00:13:09.081
Susan had hurt his feelings
pretty badly.

00:13:09.081 --> 00:13:14.711
But the idea dangling, like,
a project for a young architect.

00:13:14.711 --> 00:13:16.922
She was brilliant. That was
the perfect thing to do.

00:13:16.922 --> 00:13:18.882
Like two months later,

00:13:18.882 --> 00:13:20.342
a bartender came in and said,

00:13:20.342 --> 00:13:21.927
"I think there's someone here
to see you."

00:13:21.927 --> 00:13:24.596
And I looked out the window
in the little door

00:13:24.596 --> 00:13:27.516
and I was like, "Oh, my God.
I think that's her ex-husband."

00:13:27.516 --> 00:13:29.518
And...

00:13:29.518 --> 00:13:33.272
my inside voice says,
"Wow, he is gorgeous."

00:13:33.272 --> 00:13:34.690
Josh and I hadn't see each other

00:13:34.690 --> 00:13:37.317
in like, I don't know,
five or six years.

00:13:37.317 --> 00:13:39.486
I introduced him to Mary Sue.

00:13:39.486 --> 00:13:41.905
They moved in,
like, immediately.

00:13:41.905 --> 00:13:44.408
I was in the delivery room
with Decklan.

00:13:44.408 --> 00:13:46.994
I'm the godmother to her kids.

00:13:46.994 --> 00:13:48.996
So Josh and Mary Sue
have been together

00:13:48.996 --> 00:13:50.205
for 30-plus years.

00:13:52.708 --> 00:13:54.251
The big City Restaurant
on La Brea,

00:13:54.251 --> 00:13:56.128
I thought was amazing.

00:13:56.128 --> 00:13:58.005
I thought the architecture
was great.

00:13:58.005 --> 00:14:00.841
I thought the food
was really different.

00:14:00.841 --> 00:14:03.260
At that time, the city
was still very conservative.

00:14:03.260 --> 00:14:05.637
And I think she really had foods

00:14:05.637 --> 00:14:08.182
from all different influences,

00:14:08.182 --> 00:14:10.851
from Middle Eastern influences,
Mexican influence.

00:14:28.660 --> 00:14:31.496
Any of that kind
of item that comes in,

00:14:31.496 --> 00:14:33.415
that nobody else wants to buy,

00:14:33.415 --> 00:14:35.334
that you have
that's really fresh,

00:14:35.334 --> 00:14:37.377
we want it.

00:14:37.377 --> 00:14:39.213
BARBARA:
It was really interesting
what they were doing,

00:14:39.213 --> 00:14:41.131
a cross-cultural exploration

00:14:41.131 --> 00:14:42.633
of all these different flavors

00:14:42.633 --> 00:14:45.385
and all these
different influences.

00:14:45.385 --> 00:14:47.679
It became perfectly normal,
thanks to them.

00:14:48.805 --> 00:14:50.891
When I came out to L.A.

00:14:50.891 --> 00:14:53.185
and got a job at Ma Maison,

00:14:53.185 --> 00:14:55.687
it just, it was not really...

00:14:55.687 --> 00:14:57.981
yet a woman's...

00:14:57.981 --> 00:14:58.982
field.

00:15:00.192 --> 00:15:01.777
Especially at that time,

00:15:01.777 --> 00:15:04.821
where women was not
that many in the business.

00:15:04.821 --> 00:15:07.366
I mean, she was kind
of a trailblazer

00:15:07.366 --> 00:15:09.576
in the kitchen for women.

00:15:09.576 --> 00:15:10.911
MAN: It has to go this way.

00:15:10.911 --> 00:15:12.120
MARY SUE:
The direction of the gas?

00:15:12.120 --> 00:15:13.705
-Yes.
-MARY SUE: Got it.

00:15:13.705 --> 00:15:14.998
MAN:
You don't need to do that.

00:15:14.998 --> 00:15:16.250
You got all these men here.

00:15:16.250 --> 00:15:17.543
I'm sure some
of 'em can do this.

00:15:17.543 --> 00:15:19.461
Are you kidding?
Who do you think

00:15:19.461 --> 00:15:22.631
got this whole
goddamn restaurant open?

00:15:22.631 --> 00:15:23.757
Not these men.

00:15:23.757 --> 00:15:25.217
[LAUGHTER]

00:15:25.217 --> 00:15:26.301
MARY SUE:
That's right.

00:15:29.972 --> 00:15:33.684
MARY SUE:
Opening City was physically

00:15:33.684 --> 00:15:35.060
horribly hard

00:15:35.060 --> 00:15:38.230
and mentally disastrous.

00:15:38.230 --> 00:15:40.023
SUSAN: Well, do you want us
to be cooking this

00:15:40.023 --> 00:15:41.525
or should
we be throwing it away?

00:15:41.525 --> 00:15:43.318
Throw it away.

00:15:47.948 --> 00:15:49.783
What do you think,
Everyone had a terrible meal?

00:15:51.076 --> 00:15:52.828
We nearly killed ourselves.

00:15:52.828 --> 00:15:54.496
It really put me in a situation

00:15:54.496 --> 00:15:57.291
where I never wanted
to open another restaurant.

00:16:00.169 --> 00:16:02.462
When we went
to open City Restaurant,

00:16:02.462 --> 00:16:06.175
we turned City Cafe
into Border Grill.

00:16:06.175 --> 00:16:08.177
So this little
nine-table restaurant

00:16:08.177 --> 00:16:11.263
became our first Border Grill,
like in 1984.

00:16:13.223 --> 00:16:14.641
SUSAN: You know,
working in the kitchen

00:16:14.641 --> 00:16:17.227
with so many
Hispanic men and women

00:16:17.227 --> 00:16:18.687
inspired
Mary Sue and I to take

00:16:18.687 --> 00:16:20.355
our first trip to Mexico.

00:16:20.355 --> 00:16:22.399
We travelled around
in a Volkswagen Bug,

00:16:22.399 --> 00:16:25.694
tasted street food
from all over,

00:16:25.694 --> 00:16:28.071
the colors, the music,
the culture.

00:16:28.071 --> 00:16:30.240
We just fell in love
with Mexico.

00:16:33.702 --> 00:16:36.163
BARBARA:
The average person's

00:16:36.163 --> 00:16:37.956
impression of Mexican food

00:16:37.956 --> 00:16:39.583
was that it was pretty bland

00:16:39.583 --> 00:16:41.585
and covered in cheese.

00:16:41.585 --> 00:16:43.420
Border Grill, of course,
changed all that.

00:16:44.505 --> 00:16:46.131
[LIGHT LATIN THEME PLAYING]

00:16:51.428 --> 00:16:53.680
Hi, welcome to One Hot Tamale
and a Big Nut.

00:16:53.680 --> 00:16:56.016
No, no, no, no, no, that...

00:16:56.016 --> 00:16:58.310
BARBARA: What's really
interesting about when
the Food Network started

00:16:58.310 --> 00:16:59.645
was that nobody
really knew what it was,

00:16:59.645 --> 00:17:00.896
even the people
who were working there.

00:17:00.896 --> 00:17:02.397
...garlic fresh.

00:17:02.397 --> 00:17:03.982
You think this hat looks stupid?

00:17:03.982 --> 00:17:06.109
I don't know.
Here, let me just keep it.

00:17:06.109 --> 00:17:08.237
I think you look gorgeous today.

00:17:08.237 --> 00:17:10.489
Susan and Mary Sue
were really part

00:17:10.489 --> 00:17:12.908
of the inception
of that network.

00:17:12.908 --> 00:17:14.201
Because there are
two ways to do it.

00:17:14.201 --> 00:17:15.744
You can do it
the way you're doing it,

00:17:15.744 --> 00:17:17.037
backwards, or you can do it

00:17:17.037 --> 00:17:19.289
the way I do it, forwards.

00:17:19.289 --> 00:17:20.916
SUSAN: You do? How do you
do it? Like this?

00:17:20.916 --> 00:17:22.751
Like you're taking
a slice out of the stone

00:17:22.751 --> 00:17:26.129
No, no, no. That is absolutely
not the right way to do it.

00:17:26.129 --> 00:17:27.923
Well, that's why
my knife is always...

00:17:27.923 --> 00:17:30.175
We all learned how to do
food television
without editing.

00:17:30.175 --> 00:17:33.428
For every pastry cream.
Oops, sorry.

00:17:34.555 --> 00:17:35.430
You okay?

00:17:37.432 --> 00:17:38.851
Um, aren't you going
to salt and pepper

00:17:38.851 --> 00:17:40.519
that fish before
you put it in?

00:17:40.519 --> 00:17:41.770
Okay, that's not a bad idea.

00:17:41.770 --> 00:17:44.356
You know, pit comes right out.
[GRUNTS]

00:17:44.356 --> 00:17:46.567
And off. Oops, and on the floor.

00:17:46.567 --> 00:17:48.652
Be careful not
to overfill an empanada,

00:17:48.652 --> 00:17:49.611
because then you're
going to have

00:17:49.611 --> 00:17:53.156
some, some explosive,

00:17:53.156 --> 00:17:55.033
um, you know...

00:17:55.033 --> 00:17:57.077
[SCOFFS] What happens...

00:17:57.077 --> 00:17:59.580
Let me try to explain
what she's trying to say.

00:17:59.580 --> 00:18:01.832
-Thank you.
-Yeah.

00:18:01.832 --> 00:18:05.711
We'd been on TV a lot,
and people had always asked us

00:18:05.711 --> 00:18:07.796
do you have to wear
that white coat?

00:18:07.796 --> 00:18:09.631
Because, you know,
it doesn't always

00:18:09.631 --> 00:18:12.092
play well on camera.

00:18:12.092 --> 00:18:13.927
SUSAN:
We had the idea of,

00:18:13.927 --> 00:18:17.764
let's dye our chef jackets
to some color of food,

00:18:17.764 --> 00:18:21.852
a turmeric or cayenne
or blueberries.

00:18:21.852 --> 00:18:23.187
MARY SUE:
That's the first time

00:18:23.187 --> 00:18:25.522
anyone wore colored chef coats,

00:18:25.522 --> 00:18:28.942
but they took off like wildfire
pretty quickly.

00:18:28.942 --> 00:18:31.945
SUSAN: Now you can't even find
a white jacket, barely.

00:18:31.945 --> 00:18:34.489
So now don't go away,
because when we come back,

00:18:34.489 --> 00:18:36.200
we're going to put
it all together.

00:18:36.200 --> 00:18:37.409
So stick with us.

00:18:37.409 --> 00:18:42.706
[LATIN TV SHOW THEME PLAYING]

00:18:42.706 --> 00:18:45.000
It's always been ours.

00:18:45.000 --> 00:18:46.335
Everything is ours--

00:18:46.335 --> 00:18:48.587
our restaurant, our career.

00:18:48.587 --> 00:18:50.797
We've been so linked.

00:18:50.797 --> 00:18:54.510
I think there was
a point in time when...

00:18:54.510 --> 00:18:57.304
when we weren't aligned
on what we wanted to do next.

00:18:57.304 --> 00:19:00.516
I was always wanting to do more.

00:19:00.516 --> 00:19:04.228
I think I wanted
to open another restaurant.

00:19:04.228 --> 00:19:06.271
I needed to have...

00:19:06.271 --> 00:19:10.567
freedom to be able to, you know,
be in the kitchen,

00:19:10.567 --> 00:19:13.070
um, make decisions quickly.

00:19:13.070 --> 00:19:15.614
I wanted to just,
I wanted to go back to my roots.

00:19:15.614 --> 00:19:17.032
LIZ: Ocean or mountains?

00:19:18.200 --> 00:19:19.910
-Mountains.
-Ocean.

00:19:19.910 --> 00:19:21.370
LIZ: Pen or pencil?

00:19:21.370 --> 00:19:23.038
-Pencil.
-Pen.

00:19:23.038 --> 00:19:24.540
LIZ: Tennis or soccer?

00:19:24.540 --> 00:19:25.582
Soccer.

00:19:25.582 --> 00:19:26.708
Tennis.

00:19:26.708 --> 00:19:28.126
LIZ: Passenger or driver?

00:19:28.126 --> 00:19:29.294
-Driver.
-Passenger.

00:19:29.294 --> 00:19:30.379
LIZ: Potato or vodka?

00:19:30.379 --> 00:19:31.505
-Potato.
-Vodka.

00:19:31.505 --> 00:19:32.714
LIZ: Tequila or mezcal?

00:19:32.714 --> 00:19:33.924
-Tequila.
-Mezcal.

00:19:33.924 --> 00:19:34.925
-Tea.
-Coffee.

00:19:34.925 --> 00:19:35.926
-Pie.
-Cake.

00:19:35.926 --> 00:19:37.010
-Bake.
-Braise.

00:19:46.270 --> 00:19:50.190
[LIGHT INDISTINCT CHATTERING]

00:19:50.190 --> 00:19:52.818
I know that she said
there was a leak and a leak.

00:19:52.818 --> 00:19:54.653
-A little one.
-MAN: Okay.

00:19:57.656 --> 00:19:59.908
SUSAN: When I heard that
The Dive was available,

00:19:59.908 --> 00:20:01.910
I loved the idea
of that location.

00:20:01.910 --> 00:20:05.080
I loved that it was
an existing restaurant.

00:20:05.080 --> 00:20:07.916
And when we walked in,
it was like, "Oh, my God.

00:20:07.916 --> 00:20:10.169
"How did it ever pass
health inspection?

00:20:10.169 --> 00:20:12.504
How did this place
ever get an A?"

00:20:12.504 --> 00:20:13.964
[LIGHT DRAMATIC THEME PLAYING]

00:20:33.775 --> 00:20:34.818
SUSAN:

00:20:42.159 --> 00:20:43.869
SUSAN: Kajsa,
that one oven on the right

00:20:43.869 --> 00:20:45.495
doesn't look
like it's going, right?

00:20:45.495 --> 00:20:46.622
Or that they used it?

00:20:49.958 --> 00:20:52.127
Probably
what we'll have to do, right,

00:20:52.127 --> 00:20:53.504
is just take
all the shelves,

00:20:53.504 --> 00:20:55.088
all the equipment out,

00:20:55.088 --> 00:20:57.466
clean this all up
and then just put it back in.

00:20:57.466 --> 00:20:59.510
But that's not very much,
money, right?

00:21:01.428 --> 00:21:03.138
KAJSA:
Um, the skylight...

00:21:04.890 --> 00:21:08.018
Um, it's pretty rocky.

00:21:08.018 --> 00:21:10.604
...needs a new light. Cabinets
in the office are broken.

00:21:10.604 --> 00:21:12.689
There's some tile missing
over by the fryer,

00:21:12.689 --> 00:21:14.608
so there's water getting in
everywhere.

00:21:14.608 --> 00:21:17.402
This ramp,
if I had to pass,

00:21:17.402 --> 00:21:20.531
are not going to pass
any category.

00:21:31.500 --> 00:21:33.460
SUSAN:
A little confused,

00:21:33.460 --> 00:21:37.214
unless it's
just "west of Bundy".

00:21:37.214 --> 00:21:39.633
-Which it might be.
-LIZ: I think it is.

00:21:43.387 --> 00:21:44.888
I have to go to the bathroom
so bad.

00:21:47.558 --> 00:21:49.226
NEIL DENARI: Hi.

00:21:49.226 --> 00:21:51.061
SUSAN:
Hi, there!

00:21:51.061 --> 00:21:52.563
NEIL:
Well, we have bigger, detailed,

00:21:52.563 --> 00:21:54.147
more detailed plans for you.

00:21:54.147 --> 00:21:55.566
SUSAN: Good.

00:21:55.566 --> 00:21:57.693
SUSAN:
This is what you had before.

00:21:57.693 --> 00:22:00.070
NEIL: I wanna ask you
about the wood burning oven...

00:22:00.070 --> 00:22:02.155
-SUSAN: Yeah.
-...and what it...

00:22:02.155 --> 00:22:03.949
SUSAN: Serves?

00:22:03.949 --> 00:22:05.492
Yeah. We see that

00:22:05.492 --> 00:22:06.994
-we're working around it.
-SUSAN: Yeah.

00:22:06.994 --> 00:22:08.996
Because taking it out
would be monumental.

00:22:08.996 --> 00:22:11.123
And you say,
"Well, let's use it."

00:22:11.123 --> 00:22:14.042
Um, it's just sort of
the final question,

00:22:14.042 --> 00:22:15.711
as we're looking
at this plan, going,

00:22:15.711 --> 00:22:17.129
you know,
"How does it become

00:22:17.129 --> 00:22:19.590
-a real tool for you?"
-SUSAN: Yeah.

00:22:19.590 --> 00:22:21.717
SUSAN:
Working with the new architect,

00:22:21.717 --> 00:22:25.429
Neil Denari, has been
really a fabulous experience.

00:22:25.429 --> 00:22:29.766
They've been totally honest,
very detail oriented.

00:22:29.766 --> 00:22:31.852
Every time there's something
that I haven't been

00:22:31.852 --> 00:22:34.313
that excited about,
they address it,

00:22:34.313 --> 00:22:35.814
they go back, they--

00:22:35.814 --> 00:22:38.442
So it's been a great process,
really very fun.

00:22:38.442 --> 00:22:40.152
[INDISTINCT LIGHT CHATTER]

00:22:40.152 --> 00:22:41.778
CARMEN:
This is what I have for...

00:22:41.778 --> 00:22:43.488
trying to make the kitchen
a lot bigger.

00:22:43.488 --> 00:22:45.032
Everything's too small.

00:22:45.032 --> 00:22:47.117
SUSAN: You mean
the dish station a lot bigger?

00:22:48.744 --> 00:22:50.871
-How much if we lose it?
-[CARMEN CHUCKLES]

00:22:50.871 --> 00:22:52.956
-You lost...
-SUSAN: Let's keep it...

00:22:52.956 --> 00:22:55.125
So I should add how many tables?

00:22:55.125 --> 00:22:57.044
You've lost these two tables.

00:23:02.341 --> 00:23:05.219
Well, you need the dish station
back here.

00:23:05.219 --> 00:23:08.388
SUSAN: But let's just say
this was all dish or whatever.

00:23:08.388 --> 00:23:10.182
-MIMI: Mm-hmm.
-You drop off here,

00:23:10.182 --> 00:23:12.309
the dishwasher grabs 'em.

00:23:12.309 --> 00:23:14.561
Dish station maybe,
like, in the corner, in the...

00:23:14.561 --> 00:23:16.647
Wouldn't we rather
come this way?

00:23:16.647 --> 00:23:17.814
SUSAN:
This is the dish station.

00:23:17.814 --> 00:23:19.107
MIMI:
This is dish station.

00:23:19.107 --> 00:23:20.067
Dish storage.

00:23:23.612 --> 00:23:25.072
SUSAN: I wanna just
look at all these people

00:23:25.072 --> 00:23:26.573
that have responded recently.

00:23:28.033 --> 00:23:29.368
I absolutely thought

00:23:29.368 --> 00:23:30.953
I would never find an investor.

00:23:30.953 --> 00:23:33.038
That was the most
intimidating thing.

00:23:33.038 --> 00:23:34.665
Honestly, just thought
I'd never be able to find

00:23:34.665 --> 00:23:36.250
any money, ever.

00:23:36.250 --> 00:23:38.669
Did I forward you the--?
Alan was a "no"?

00:23:38.669 --> 00:23:39.545
-MIMI: Yeah.
-SUSAN: Okay.

00:23:41.463 --> 00:23:43.924
MIMI: It was an interesting way
that they said no.

00:23:43.924 --> 00:23:46.760
Yeah. "I just closed escrow
on a commercial building."

00:23:46.760 --> 00:23:48.971
It's the same as, you know...

00:23:51.181 --> 00:23:54.059
"I'm just remodeling my house."

00:23:54.059 --> 00:23:55.519
[SUSAN CHUCKLES]

00:23:55.519 --> 00:23:57.396
MIMI: "Putting my grandchildren
through school."

00:23:57.396 --> 00:24:00.858
-[LAUGHS] Yeah.
-You have lots of
interesting excuses.

00:24:00.858 --> 00:24:02.651
SUSAN:
So this is all prep,

00:24:02.651 --> 00:24:04.945
like, you know, grate cheese,

00:24:04.945 --> 00:24:06.864
cook the brisket,
thousand island dressing,

00:24:06.864 --> 00:24:08.156
make chicken stock,

00:24:08.156 --> 00:24:09.992
make the preserved lemons,

00:24:09.992 --> 00:24:13.537
you know, make paneer cheese,
make the parathas,

00:24:13.537 --> 00:24:15.080
make the pickle relish...

00:24:15.080 --> 00:24:17.207
Oh, my God, this is way more
than we can ever do.

00:24:17.207 --> 00:24:18.876
This is huge.
It's a huge list.

00:24:18.876 --> 00:24:21.295
I don't even know what
Kajsa's thinking. But maybe!

00:24:21.295 --> 00:24:23.589
The curries and the noodles
are our most challenging section

00:24:23.589 --> 00:24:26.049
that we have no idea
what we're doing.

00:24:26.049 --> 00:24:28.010
And then the
wood-burning oven dishes,

00:24:28.010 --> 00:24:30.345
which we have no idea either.

00:24:30.345 --> 00:24:32.556
So we have no idea
about tomorrow at all,

00:24:32.556 --> 00:24:33.932
none whatsoever.

00:24:33.932 --> 00:24:36.143
Day three,
we're reworking everything

00:24:36.143 --> 00:24:37.728
we didn't know on day two.

00:24:37.728 --> 00:24:39.563
Day four, we're then gonna

00:24:39.563 --> 00:24:42.608
go through all the appetizers,

00:24:42.608 --> 00:24:44.735
like the Indian vada fritters,

00:24:44.735 --> 00:24:46.862
the yogurt sauce, the mung bean,

00:24:46.862 --> 00:24:48.864
the papa rellenos,
the shrimp rolls.

00:24:48.864 --> 00:24:50.490
But those, we feel--

00:24:50.490 --> 00:24:52.492
Those, at least, we've
sort of played with already,

00:24:52.492 --> 00:24:54.453
so day four
might not be that bad.

00:24:54.453 --> 00:24:55.871
But I'm guessing
that on day four

00:24:55.871 --> 00:24:57.789
we'll still be doing
day two and three.

00:24:57.789 --> 00:24:59.374
And then day five,
we're supposed to do desserts.

00:24:59.374 --> 00:25:00.667
We'll never get there.

00:25:00.667 --> 00:25:02.461
LIZ: What's the purpose
of all this?

00:25:02.461 --> 00:25:03.962
That's a good question!

00:25:03.962 --> 00:25:06.590
Who the hell said we should open
this restaurant?

00:25:06.590 --> 00:25:09.468
Oh, I forgot. Look at the list
on the back, too.

00:25:09.468 --> 00:25:11.220
The menus, what I said
was gonna be the easiest,

00:25:11.220 --> 00:25:12.930
now I'm panicked
'cause we haven't, like,

00:25:12.930 --> 00:25:14.765
yet gotten there so...

00:25:14.765 --> 00:25:18.602
that's what the next two months
are, is to get that done.

00:25:18.602 --> 00:25:20.521
SUSAN: All right, that's where
I'm headed right now.

00:25:23.815 --> 00:25:25.859
KAJSA: You know, maybe
this has some chopped cilantro.

00:25:25.859 --> 00:25:28.362
SUSAN: Yeah, it could be
tossed in something. Yeah.

00:25:28.362 --> 00:25:30.197
KAJSA:
She's amazing with flavors.

00:25:30.197 --> 00:25:32.449
I mean,
Susan can tune into something

00:25:32.449 --> 00:25:34.117
and know the way
it's going to taste

00:25:34.117 --> 00:25:36.453
before she's
even put it together.

00:25:36.453 --> 00:25:40.749
Or be able to think of flavors
and think of combinations.

00:25:40.749 --> 00:25:42.918
I mean,
that's every chef's skill.

00:25:42.918 --> 00:25:45.212
But she does it
exceptionally well.

00:25:45.212 --> 00:25:47.130
-KAJSA: ...bread.
-SUSAN: It did.

00:25:47.130 --> 00:25:48.799
KAJSA: So my friend, Doris,

00:25:48.799 --> 00:25:50.175
was interviewing
for a line cook position

00:25:50.175 --> 00:25:51.510
at City Restaurant.

00:25:51.510 --> 00:25:52.970
So I went along,

00:25:52.970 --> 00:25:55.055
came to the interview,
I was waiting

00:25:55.055 --> 00:25:56.807
and somebody came out

00:25:56.807 --> 00:26:00.018
from the pastry department
and said,

00:26:00.018 --> 00:26:03.355
"Oh, are you
the new pastry intern?"

00:26:03.355 --> 00:26:06.441
And I said, "Yes."

00:26:06.441 --> 00:26:09.903
I wasn't trying to sneak
into a job, but I did.

00:26:09.903 --> 00:26:12.906
And at some point,
maybe two months into it,

00:26:12.906 --> 00:26:15.450
I said to Mary Sue
or she said to me,

00:26:15.450 --> 00:26:17.661
"Do you have any idea
who that is?"

00:26:17.661 --> 00:26:19.454
And we had, like, thought,

00:26:19.454 --> 00:26:21.707
okay, she's come in here
and worked for, like,

00:26:21.707 --> 00:26:25.085
however long it had been
for free.

00:26:25.085 --> 00:26:26.712
We should hire her,
and we did.

00:26:26.712 --> 00:26:28.714
SUSAN:
Yum! Wanna taste this?

00:26:28.714 --> 00:26:29.798
LIZ: Yeah.

00:26:29.798 --> 00:26:31.049
That's quite yummy.

00:26:34.803 --> 00:26:36.263
LIZ: Mmm, yum.

00:26:38.223 --> 00:26:41.018
NEIL: We were researching
what aspects

00:26:41.018 --> 00:26:43.687
of vernacular things
from the street

00:26:43.687 --> 00:26:44.938
we could work with,

00:26:44.938 --> 00:26:46.440
and that way connect
to this idea

00:26:46.440 --> 00:26:49.318
and the cultural nature
of your food.

00:26:49.318 --> 00:26:51.445
Clearly, we wanna make
a statement

00:26:51.445 --> 00:26:53.155
for you in this restaurant.

00:26:53.155 --> 00:26:54.573
We want people
to come in and go,

00:26:54.573 --> 00:26:56.658
"I've never been
in this space before."

00:27:00.245 --> 00:27:03.248
Mmm, at first glance,
it doesn't just, like...

00:27:04.875 --> 00:27:06.919
You know, it's the curvy lines

00:27:06.919 --> 00:27:08.712
that's, you know,

00:27:08.712 --> 00:27:10.005
I see it here, too.

00:27:13.717 --> 00:27:15.427
But I'm willing to go with it

00:27:15.427 --> 00:27:17.221
because I think
he's really good,

00:27:17.221 --> 00:27:20.390
and I'm willing to put myself
out there and see what happens,

00:27:20.390 --> 00:27:23.602
so, I'm excited about that.

00:27:23.602 --> 00:27:25.395
-[CHUCKLES] What?
-LIZ: Were you just trying

00:27:25.395 --> 00:27:26.813
-to put that in your pocket?
-SUSAN: In my pocket.

00:27:26.813 --> 00:27:28.524
[LAUGHS]

00:27:30.776 --> 00:27:31.902
I don't know.

00:27:35.697 --> 00:27:40.744
[LIZ AND SUSAN LAUGHING]

00:27:41.912 --> 00:27:43.372
SUSAN: Ah, God!

00:27:43.372 --> 00:27:46.792
[JOHANN STRAUSS'
"THE BLUE DANUBE" PLAYING]

00:28:26.874 --> 00:28:29.501
SUSAN: I'm really glad
that we ended up

00:28:29.501 --> 00:28:32.921
not going with
the original location

00:28:32.921 --> 00:28:34.173
over on Wilshire.

00:28:36.341 --> 00:28:39.428
We were hanging on
with it for, literally,

00:28:39.428 --> 00:28:43.182
months on months,
negotiating with the rabbi.

00:28:44.766 --> 00:28:46.101
And, uh...

00:28:47.269 --> 00:28:48.520
all of a sudden he calls saying

00:28:48.520 --> 00:28:50.105
that he was backing out
of the deal.

00:28:50.105 --> 00:28:52.232
So, I was totally bummed.

00:28:52.232 --> 00:28:56.320
And then, I happened
to get a call

00:28:56.320 --> 00:29:00.157
from the lawyer saying
that he knew of a space

00:29:00.157 --> 00:29:01.909
over on Highland
called The Dive.

00:29:01.909 --> 00:29:03.577
It was too good to be true,

00:29:03.577 --> 00:29:05.746
every single thing about it.

00:29:05.746 --> 00:29:08.916
Outdoor patio,
closed in, with a wall,

00:29:08.916 --> 00:29:13.086
fire pit,
the perfect sized restaurant...

00:29:13.086 --> 00:29:14.463
I mean, it was literally,

00:29:14.463 --> 00:29:16.632
it could not have been
more perfect.

00:29:16.632 --> 00:29:18.509
Other than
that it's a piece of crap.

00:29:18.509 --> 00:29:20.552
SUSAN: I don't think
it's as good as the first time.

00:29:20.552 --> 00:29:22.387
It's close to the thing
that I think that it's not.

00:29:22.387 --> 00:29:24.515
It doesn't have as much
of Kajsa's star anise

00:29:24.515 --> 00:29:26.350
which is so fabulous in there.

00:29:26.350 --> 00:29:27.851
-LIZ: Susan?
-Hmm?

00:29:27.851 --> 00:29:29.728
LIZ: Will you-- I want you to--
That's great.

00:29:29.728 --> 00:29:31.104
[LAUGHING]

00:29:31.104 --> 00:29:32.606
-What?
-KAJSA: Charming.

00:29:37.319 --> 00:29:39.363
SUSAN:

00:29:45.869 --> 00:29:48.622
Okay, so up here.
I'm just gonna start up here.

00:29:48.622 --> 00:29:49.873
Okay.

00:29:49.873 --> 00:29:52.334
[LIGHT DRAMATIC THEME PLAYING]

00:29:56.380 --> 00:29:58.715
It's a total bed
for cockroaches.

00:29:58.715 --> 00:29:59.758
Isn't that gross?

00:30:06.890 --> 00:30:07.766
[SUSAN CHUCKLES]

00:30:10.769 --> 00:30:11.937
LIZ: Why are you laughing?

00:30:11.937 --> 00:30:14.773
SUSAN:
Because, you know,

00:30:14.773 --> 00:30:16.900
people who think, you know,

00:30:16.900 --> 00:30:20.696
"Oh, to be a restaurateur,
isn't that just the..."

00:30:20.696 --> 00:30:24.241
[CHUCKLES]
"Isn't that really romantic?"

00:30:24.241 --> 00:30:27.494
It's like, you know...

00:30:27.494 --> 00:30:31.915
"Isn't that really
just so romantic and fun?

00:30:31.915 --> 00:30:34.585
And you sit there
and eat and drink wine..."

00:30:34.585 --> 00:30:35.502
[CHUCKLES]

00:30:37.379 --> 00:30:40.048
See, I pulled out
hamburgers out of the...

00:30:40.048 --> 00:30:41.925
LIZ: Drinks and hamburgers.
[CHUCKLES]

00:30:41.925 --> 00:30:43.802
There's two Negro Modelos.

00:30:43.802 --> 00:30:45.888
-LIZ: That's the big question.
-SUSAN: What to keep?

00:30:50.559 --> 00:30:52.311
Here, this is a big knife.
You need that?

00:30:54.146 --> 00:30:55.105
[LIZ LAUGHING]

00:30:56.773 --> 00:30:58.609
[SUSAN GROANS]

00:31:08.619 --> 00:31:10.829
[LIZ AND SUSAN LAUGHING]

00:31:10.829 --> 00:31:12.873
SUSAN:
We got all that shit done.

00:31:14.333 --> 00:31:15.792
That's gonna
all be gone tomorrow.

00:31:16.960 --> 00:31:18.795
Talk about a big fucking mess.

00:31:18.795 --> 00:31:20.547
[UPBEAT DRIVING THEME PLAYING]

00:31:23.759 --> 00:31:26.470
[INDISTINCT CHATTERING]

00:31:26.470 --> 00:31:29.306
SUSAN:
That is $3.

00:31:29.306 --> 00:31:30.516
-How?
-WOMAN: It's fiesta.

00:31:30.516 --> 00:31:31.975
[MAN SPEAKS INDISTINCTLY]

00:31:31.975 --> 00:31:33.352
I'm fighting her
on that coffee cup outside,

00:31:33.352 --> 00:31:34.520
did you see that thing
against the wall?

00:31:34.520 --> 00:31:36.647
LIZ: Look how cool it is.

00:31:36.647 --> 00:31:37.981
It's so cool.

00:31:37.981 --> 00:31:40.692
See, here's the front door here.

00:31:40.692 --> 00:31:42.736
SUSAN: There's more stuff
outside here, too.

00:31:42.736 --> 00:31:45.364
SUSAN: Thank you!

00:31:45.364 --> 00:31:48.158
We have a bidding war
going on the coffee thing

00:31:48.158 --> 00:31:51.078
-with Mike Grayson.
-Uh-uh.

00:31:51.078 --> 00:31:53.413
He said he's gonna pay
a $100 for it.

00:31:53.413 --> 00:31:54.790
-You want it?
-LIZ: I already own it.

00:31:54.790 --> 00:31:56.333
-No, you don't.
-LIZ: Yes, I do.

00:31:56.333 --> 00:31:59.503
I don't want it!
I don't want it!

00:31:59.503 --> 00:32:01.296
SUSAN:
Exactly. That's exactly right.

00:32:01.296 --> 00:32:03.090
-ADDIE: What lawn?
-We could put it in the garden.

00:32:03.090 --> 00:32:05.551
I mean, would you do it?
Would you put it in your lawn?

00:32:05.551 --> 00:32:06.635
ADDIE:
We're some people.

00:32:06.635 --> 00:32:07.845
Would you put it in yours?

00:32:07.845 --> 00:32:10.806
No. No, but my neighbors
have one.

00:32:10.806 --> 00:32:13.642
But your neighbors would.
Don't they have terrible taste?

00:32:13.642 --> 00:32:17.479
Yee! This'll buy
one hour of legal fees.

00:32:17.479 --> 00:32:20.232
Come on, Chew.
Here, take it home.

00:32:21.859 --> 00:32:22.985
Show your mom the money.

00:32:24.862 --> 00:32:26.905
Show her the money.
Come on.

00:32:26.905 --> 00:32:29.199
Oh, you don't like it.
That's what I like.

00:32:29.199 --> 00:32:31.785
Chewie's not concerned about
financial issues.

00:32:33.954 --> 00:32:36.540
AUTOMATED VOICE [OVER SPEAKER]:
One new message.

00:32:36.540 --> 00:32:39.960
ALLISON [ON RECORDING]:

00:32:39.960 --> 00:32:42.254
So, I called you today
and, um...

00:32:49.303 --> 00:32:50.596
Fabulous!

00:32:50.596 --> 00:32:52.890
ALLISON [ON RECORDING]:

00:32:54.433 --> 00:32:57.561
Oh, my God! That's scary.

00:32:57.561 --> 00:32:58.937
[DIAL TONE SOUNDS;
PHONE BEEPS OFF]

00:32:58.937 --> 00:33:01.648
[CHUCKLES] I don't want anybody
to do it.

00:33:01.648 --> 00:33:03.567
That is cool!

00:33:03.567 --> 00:33:06.862
LIZ: Is she 50 or 25?

00:33:06.862 --> 00:33:08.405
I don't know.

00:33:08.405 --> 00:33:10.616
-MAN: Hinge screws. Got it.
-[NAIL GUN FIRING]

00:33:10.616 --> 00:33:11.658
MIMI: That's all right.

00:33:11.658 --> 00:33:12.534
Hey.

00:33:14.494 --> 00:33:17.122
SUSAN:
Hey, Mimi.

00:33:17.122 --> 00:33:20.459
He has that crew in there
and they're, like--

00:33:20.459 --> 00:33:24.296
They're just in there ripping
everything off all the walls,

00:33:24.296 --> 00:33:27.716
all the, you know, like,
pulling the doors out.

00:33:27.716 --> 00:33:30.219
It was very cool.
It's very cool.

00:33:30.219 --> 00:33:31.803
ALLISON [THROUGH PHONE]:
The process has started.

00:33:31.803 --> 00:33:35.516
I know. It actually makes it,
like, real.

00:33:35.516 --> 00:33:36.975
And, of course, I was hoping

00:33:36.975 --> 00:33:38.727
that coffee thing
would get thrown away.

00:33:38.727 --> 00:33:41.980
Unfortunately, Liz made me
put it in the shed.

00:33:43.315 --> 00:33:45.817
One other thing
John had said

00:33:45.817 --> 00:33:48.904
is maybe we could call
the alarm company

00:33:48.904 --> 00:33:52.032
and maybe
the alarm company would

00:33:52.032 --> 00:33:56.745
turn off all of the areas
except for the shed.

00:33:56.745 --> 00:33:58.539
ALLISON [THROUGH PHONE]:
Okay.

00:33:58.539 --> 00:33:59.665
'Cause Kajsa,
you know, was weird

00:33:59.665 --> 00:34:01.333
about the shed
last night,

00:34:01.333 --> 00:34:02.835
'cause she said there were
a couple of weird guys

00:34:02.835 --> 00:34:05.337
in the alley all day.

00:34:10.509 --> 00:34:13.220
You think he'll have it done
by Thanksgiving?

00:34:13.220 --> 00:34:14.513
-LIZ: Yes.
-You do?

00:34:14.513 --> 00:34:16.014
I think he'll have it
done before.

00:34:16.014 --> 00:34:18.016
[SCOFFS] He doesn't.

00:34:18.016 --> 00:34:20.477
LIZ: He doesn't?
He doesn't know.

00:34:20.477 --> 00:34:22.688
He doesn't know.
He's only the contractor.

00:34:22.688 --> 00:34:24.356
SUSAN:
Should be July 4th.

00:34:24.356 --> 00:34:25.649
Maybe that's when
we'll start construction.

00:34:25.649 --> 00:34:27.067
Independence Day.

00:34:27.067 --> 00:34:30.028
[LIZ AND SUSAN LAUGHING]

00:34:30.028 --> 00:34:30.988
Right?

00:34:43.834 --> 00:34:46.628
BARBARA: Susan is
a perfect example

00:34:46.628 --> 00:34:49.339
of a chef
who goes and travels,

00:34:49.339 --> 00:34:51.258
and gets so excited

00:34:51.258 --> 00:34:54.011
and so impressed
and so motivated,

00:34:54.011 --> 00:34:56.180
that they come back
and they cannot wait

00:34:56.180 --> 00:34:58.473
to share it with everybody
who comes to the restaurant.

00:34:58.473 --> 00:35:00.475
I mean, that really is
Susan in a nutshell.

00:35:00.475 --> 00:35:02.477
You just throw her
out into the world

00:35:02.477 --> 00:35:04.104
and she brings it all
back to you

00:35:04.104 --> 00:35:06.648
and it's amazing
and it's delicious.

00:35:09.151 --> 00:35:10.027
Mmm!

00:35:11.320 --> 00:35:13.238
[BOTH SPEAK VIETNAMESE]

00:35:15.532 --> 00:35:17.367
Yeah. It's butter?

00:35:17.367 --> 00:35:18.410
-Yes, butter.
-Butter?

00:35:18.410 --> 00:35:19.536
Yes, butter.

00:35:21.288 --> 00:35:23.540
SUSAN: All my life,
all my cooking career,

00:35:23.540 --> 00:35:26.668
I've always loved
getting food from the street.

00:35:26.668 --> 00:35:28.879
It's where I think
is the most inspired

00:35:28.879 --> 00:35:30.672
part of a culture.

00:35:30.672 --> 00:35:33.383
It's where I think the food
is the most creative.

00:35:33.383 --> 00:35:35.677
They're serving food that
their ancestors made.

00:35:35.677 --> 00:35:37.221
It's so much about
the heart and soul.

00:35:37.221 --> 00:35:38.597
And there's
an interaction there

00:35:38.597 --> 00:35:39.973
that you just don't get
in restaurants.

00:35:39.973 --> 00:35:41.683
It's real people,

00:35:41.683 --> 00:35:44.019
and usually it's
the most incredible food.

00:35:44.019 --> 00:35:46.104
SUSAN:
This? Same as what you had.

00:35:46.104 --> 00:35:48.273
-Chili sauce on it though.
-Yeah, that's a problem for me.

00:35:51.902 --> 00:35:52.903
Mm-hmm.

00:35:54.154 --> 00:35:55.155
Mmm.

00:35:57.199 --> 00:35:58.325
That is delicious.

00:36:03.580 --> 00:36:05.457
Here's my third
Vietnamese coffee.

00:36:06.291 --> 00:36:07.709
[IN VIETNAMESE]

00:36:07.709 --> 00:36:08.919
VIETNAMESE MAN:
Cam o'n.

00:36:08.919 --> 00:36:10.546
Come on. Come on.

00:36:10.546 --> 00:36:12.381
[LAUGHS] I'm learning.

00:36:12.381 --> 00:36:13.715
"Com on."

00:36:13.715 --> 00:36:14.800
VIETNAMESE MAN:
Cam o'n.

00:36:14.800 --> 00:36:16.134
Cam on.

00:36:16.134 --> 00:36:18.929
Cam o'n.

00:36:18.929 --> 00:36:20.597
Cam o'n.

00:36:20.597 --> 00:36:21.849
I can cook, though.

00:36:24.434 --> 00:36:25.853
Okay, ready. Set.

00:36:27.104 --> 00:36:28.730
-[MAN EXCLAIMS]
-[LAUGHTER]

00:36:32.860 --> 00:36:34.987
SUSAN:
Oh, my foot.

00:36:34.987 --> 00:36:36.530
Very funny!

00:36:36.530 --> 00:36:37.489
[LAUGHTER]

00:36:40.534 --> 00:36:43.287
[LIVELY CHATTERING]

00:36:53.714 --> 00:36:55.174
WOMAN:
Really yummy, you know.

00:36:57.176 --> 00:36:58.343
Mmm-mmm-mmm.

00:37:00.053 --> 00:37:01.722
-And this goes in, right?
-Yeah, yeah.

00:37:01.722 --> 00:37:02.639
SUSAN: Yeah.

00:37:06.685 --> 00:37:09.313
SUSAN:
So this is sprouts...

00:37:11.690 --> 00:37:14.985
Thank you. Okay.
I'll eat.

00:37:14.985 --> 00:37:15.944
[SPEAKS VIETNAMESE]

00:37:21.158 --> 00:37:22.743
I like spicy.

00:37:23.952 --> 00:37:24.828
Yeah.

00:37:26.705 --> 00:37:29.750
So this is...
Oh, thank you!

00:37:31.960 --> 00:37:33.337
LIZ:
We have a lot in common.

00:37:33.337 --> 00:37:35.464
Yeah, yeah!

00:37:35.464 --> 00:37:37.883
HA VANCHAU: She had a family
in California, in Los Angeles.

00:37:37.883 --> 00:37:41.011
-In Los Angeles? Now?
-Yes. Now?

00:37:41.011 --> 00:37:42.387
-Now?
-Yeah.

00:37:42.387 --> 00:37:43.805
Are they
in the restaurant business?

00:37:43.805 --> 00:37:45.390
[HA TRANSLATES TO VIETNAMESE]

00:37:45.390 --> 00:37:46.517
No.

00:37:46.517 --> 00:37:49.520
[SPEAKING VIETNAMESE]

00:37:49.520 --> 00:37:51.230
She has no permit.

00:37:51.230 --> 00:37:52.689
SUSAN:
She wants to open a restaurant?

00:37:52.689 --> 00:37:56.276
-LIZ: Yeah.
-SUSAN: But it's difficult.

00:37:56.276 --> 00:37:58.111
I'm calling on.
I have it here.

00:37:59.196 --> 00:38:00.989
[WOMAN SPEAKS VIETNAMESE]

00:38:00.989 --> 00:38:02.449
For sure.

00:38:03.951 --> 00:38:06.828
For sure. For sure, for sure.

00:38:06.828 --> 00:38:12.292
Yes, I will. Yes, for sure.
I will call her.

00:38:12.292 --> 00:38:13.794
Okay. But I need to pay.

00:38:18.340 --> 00:38:19.633
SUSAN [IN VIETNAMESE]:

00:38:31.687 --> 00:38:33.146
[LIVELY CHATTERING
IN VIETNAMESE]

00:38:38.694 --> 00:38:40.529
That's exactly what I love.

00:38:40.529 --> 00:38:44.575
Why don't we have these in L.A.?
That's what I want to know.

00:38:44.575 --> 00:38:46.493
[MALE COOK SPEAKING VIETNAMESE]

00:38:54.334 --> 00:38:56.545
SUSAN:
Put that in. Spread it around.

00:38:58.714 --> 00:39:00.424
And he's going to add...
Okay, then it goes

00:39:00.424 --> 00:39:02.551
into a lower fire, I think.

00:39:02.551 --> 00:39:04.469
Beans, sprouts. Heh.

00:39:05.929 --> 00:39:08.182
Then he covers it.

00:39:08.182 --> 00:39:12.102
A little fat. Fat goes in there.

00:39:12.102 --> 00:39:13.979
Higher heat still.

00:39:13.979 --> 00:39:15.606
The fire, very important.

00:39:15.606 --> 00:39:17.566
-Yeah, yeah, I can see.
-The fire is very important.

00:39:17.566 --> 00:39:19.902
They keep switching it
from fire to fire.

00:39:19.902 --> 00:39:21.278
-Over here is the burning.
-Yeah.

00:39:21.278 --> 00:39:22.529
-HA: And not so burning.
-Yeah.

00:39:24.573 --> 00:39:27.242
That is a great display
window for a kitchen.

00:39:27.242 --> 00:39:29.203
Yeah, you could never have
a restaurant like this.

00:39:30.787 --> 00:39:32.748
In L.A.,
this would be exactly

00:39:32.748 --> 00:39:33.957
my dream restaurant.

00:39:33.957 --> 00:39:36.752
Big tables outside,

00:39:36.752 --> 00:39:38.462
-not screened in.
-HA: Yeah.

00:39:38.462 --> 00:39:41.548
SUSAN: It's total neighborhood
hang, I love that.

00:39:54.978 --> 00:39:56.355
Mmm-mmm-mmm-mmm.

00:39:59.775 --> 00:40:02.110
SUSAN: So it's being filtered,
but it's very, very rich.

00:40:02.110 --> 00:40:03.779
And we've got
our condensed milk.

00:40:03.779 --> 00:40:05.489
Then they put ice--

00:40:05.489 --> 00:40:06.990
-Put the ice after.
-HA: Ice after.

00:40:08.492 --> 00:40:09.910
That is great.

00:40:09.910 --> 00:40:13.497
Boy, that's great
presentation, too.

00:40:13.497 --> 00:40:15.123
Great presentation.

00:40:17.376 --> 00:40:22.005
Many people won't travel and...

00:40:22.005 --> 00:40:23.966
sit and eat--
I just don't think they will.

00:40:23.966 --> 00:40:26.510
They're too nervous.
They're too intimidated by it.

00:40:26.510 --> 00:40:28.929
But they miss
so much of the experience.

00:40:30.222 --> 00:40:31.765
I should move here.

00:40:49.533 --> 00:40:51.743
They pried that open
with a crowbar

00:40:51.743 --> 00:40:54.079
-and broke the lock out.
-LIZ: Geez.

00:40:54.079 --> 00:40:56.456
Then whatever was in arms reach

00:40:56.456 --> 00:40:58.083
of the doorway, they nabbed.

00:41:02.337 --> 00:41:04.423
Well, put some new locks on.

00:41:04.423 --> 00:41:06.091
And so this,

00:41:06.091 --> 00:41:07.926
this system here, and...

00:41:07.926 --> 00:41:10.137
bolting the other door shut.

00:41:10.137 --> 00:41:12.556
Just trying to make it
a little more secure.

00:41:12.556 --> 00:41:15.267
LIZ:
Geez. What a drag.

00:41:15.267 --> 00:41:17.352
KAJSA:
What do we have at Ciudad?

00:41:17.352 --> 00:41:20.022
I have some sort of life
insurance that I don't have now.

00:41:20.022 --> 00:41:22.274
No, it's not life insurance.
This is different.

00:41:22.274 --> 00:41:23.775
ZACK:
This is corporate life insurance

00:41:23.775 --> 00:41:25.611
versus your family getting it.

00:41:25.611 --> 00:41:28.071
ZACK: This is actually
paying three LLC,

00:41:28.071 --> 00:41:29.031
if something were
to happen to you.

00:41:29.031 --> 00:41:30.657
SUSAN:
To replace you.

00:41:30.657 --> 00:41:33.202
-Because if Kajsa
died or I died.
-ZACK: Correct.

00:41:33.202 --> 00:41:36.163
-Because was it... "I'm sorry."
-Yeah.

00:41:36.163 --> 00:41:40.083
If one of us died,
then what the company
gets paid in order to...

00:41:40.083 --> 00:41:41.668
ZACK:
To not have a financial loss.

00:41:41.668 --> 00:41:42.920
SUSAN: Yeah.

00:41:42.920 --> 00:41:44.463
All right, that was
really helpful.

00:41:44.463 --> 00:41:48.050
Yeah, will you...?
So we're making a police report?

00:41:48.050 --> 00:41:49.176
Absolutely...

00:41:49.176 --> 00:41:51.136
Will you-- Will you find out?

00:41:51.136 --> 00:41:53.680
Hope to God it's covered.
Will you...?

00:41:53.680 --> 00:41:56.600
Okay, I love
that it used to be The Dive.

00:41:56.600 --> 00:41:57.893
I know, I know.

00:41:57.893 --> 00:42:00.312
Okay, I'm loving this place.

00:42:04.525 --> 00:42:06.235
So the door's moving.

00:42:06.235 --> 00:42:08.987
And then there's going
to be stairs that start here...

00:42:08.987 --> 00:42:12.157
-VICKI: Uh-huh.
-...that go up to the mezzanine.

00:42:12.157 --> 00:42:14.868
SUSAN:
And underneath, that gets going

00:42:14.868 --> 00:42:17.621
around, around, around, around,
around, around, around.

00:42:17.621 --> 00:42:20.207
So this will be completely
opened up, knocked down.

00:42:20.207 --> 00:42:22.292
VICKI:
Yeah. It would seal the shit up.

00:42:22.292 --> 00:42:24.545
SUSAN: I mean, there's a couple
little things we might keep.

00:42:24.545 --> 00:42:26.630
-VICKI: Right. Right.
-Like a deep fryer.

00:42:26.630 --> 00:42:28.131
So this we're keeping in.

00:42:28.131 --> 00:42:30.551
-The wood burning oven.
-Oh, yeah, that's awesome.

00:42:30.551 --> 00:42:33.262
-Are you going to keep that?
-We're not going to keep this,

00:42:33.262 --> 00:42:35.013
but we are going
to have a fire pit.

00:42:35.013 --> 00:42:38.225
This is going to be
about a 20-foot-long window...

00:42:38.225 --> 00:42:40.227
-That's the kitchen?
-...looking into the kitchen.

00:42:40.227 --> 00:42:42.354
VICKI: Oh, wow.

00:42:42.354 --> 00:42:44.398
Oh, that's fucking incredible.

00:42:44.398 --> 00:42:46.149
[VICKI GASPS]

00:42:47.943 --> 00:42:49.820
Get-- Can you get
every single hair

00:42:49.820 --> 00:42:51.405
that's sticking up?

00:42:51.405 --> 00:42:53.323
If my legs weren't shaved,
there'd be some there.

00:42:55.951 --> 00:42:58.787
It's gonna have a-- It's just
going to have a great energy.

00:43:01.248 --> 00:43:02.875
SUSAN:
There's so much damage,

00:43:02.875 --> 00:43:05.085
that we have to have the
structural engineer come out.

00:43:05.085 --> 00:43:07.921
Termites. And water rot.
Wait till you see it.

00:43:07.921 --> 00:43:09.381
[UPBEAT JAZZ THEME PLAYING]

00:43:23.812 --> 00:43:24.688
Whoa!

00:43:27.482 --> 00:43:29.276
KAJSA:
Chop it all up. Serve it...

00:43:33.447 --> 00:43:34.740
KAJSA:
So this has the crab?

00:43:37.159 --> 00:43:38.744
So you're going to need...

00:43:59.348 --> 00:44:00.849
SUSAN:
I've gone through feeling elated

00:44:00.849 --> 00:44:03.018
and excited and inspired

00:44:03.018 --> 00:44:06.730
and then sort of freaked out
and panicked and scared.

00:44:16.114 --> 00:44:17.199
SUSAN: Mm-hmm.

00:44:19.660 --> 00:44:21.036
KAJSA:
Put the fish right there.

00:44:30.128 --> 00:44:31.547
Well, thank you so much.

00:44:31.547 --> 00:44:33.882
Have a great trip.
It sounds wonderful.

00:44:33.882 --> 00:44:37.594
And thank-- And thank you both,
I mean, just...fantastic.

00:44:37.594 --> 00:44:38.971
I'm very excited.

00:44:40.305 --> 00:44:41.557
All right. Okay.

00:44:41.557 --> 00:44:43.892
Safe travels.
Okay. Bye-bye.

00:44:51.984 --> 00:44:53.235
[SIGHS]

00:44:55.153 --> 00:44:56.071
Phew.

00:44:59.366 --> 00:45:01.285
I'm just going have to give
my whole life history.

00:45:01.285 --> 00:45:02.786
[LAUGHS]

00:45:04.371 --> 00:45:06.331
I guess that's worth it for 50.

00:45:09.626 --> 00:45:11.128
ALRENE GOLANT:
We need to go back and talk

00:45:11.128 --> 00:45:12.838
about the menu and the shape.

00:45:12.838 --> 00:45:14.965
I'm not sure how to do this.

00:45:14.965 --> 00:45:17.885
I'm just asking.
I'm not a menu expert.

00:45:17.885 --> 00:45:21.430
But I like the idea of
something really rigid.

00:45:21.430 --> 00:45:23.432
Not thick, not heavy,

00:45:23.432 --> 00:45:27.019
but just rigid and permanent
and substantial.

00:45:27.019 --> 00:45:28.812
-ARLENE: You like that?
-KAJSA: I love this.

00:45:28.812 --> 00:45:30.189
ARLENE: You do?

00:45:30.189 --> 00:45:31.648
SUSAN:
But she's not wowed about that.

00:45:31.648 --> 00:45:33.817
This could be anything.

00:45:33.817 --> 00:45:35.152
We've got to make
the relationship between

00:45:35.152 --> 00:45:37.154
those words
and that figure work.

00:45:37.154 --> 00:45:38.822
Maybe that's what I'm reacting
to is just that.

00:45:38.822 --> 00:45:40.574
-KAJSA: It could be.
-Here's the vertical street

00:45:40.574 --> 00:45:42.201
with your name spelled out.

00:45:42.201 --> 00:45:44.328
I still don't know
how to read it.

00:45:44.328 --> 00:45:45.704
SUSAN:
It's sort of interesting, right?

00:45:45.704 --> 00:45:47.456
ALRENE:
This could go anywhere.

00:45:47.456 --> 00:45:49.750
But how do you feel
about the irregularity?

00:45:49.750 --> 00:45:52.002
-Any kind of irregularity.
-SUSAN: You mean up
and down like that?

00:45:52.002 --> 00:45:53.921
ALRENE: There's a little
movement in street.

00:45:53.921 --> 00:45:57.257
There's not here.
It couldn't be more...

00:45:57.257 --> 00:45:59.092
SUSAN:
That's why I don't like it,

00:45:59.092 --> 00:46:01.887
is it feels like
it tries too hard.

00:46:01.887 --> 00:46:03.222
ARLENE: Huh.

00:46:03.222 --> 00:46:04.723
SUSAN:
But I did love Rent.

00:46:04.723 --> 00:46:06.016
[LAUGHTER]

00:46:07.518 --> 00:46:09.019
SUSAN:
The advantage, I think,

00:46:09.019 --> 00:46:11.605
of a rectangular table

00:46:11.605 --> 00:46:13.857
is that you can make this...

00:46:13.857 --> 00:46:15.943
This works
as a four-top, easily.

00:46:15.943 --> 00:46:17.402
Four people across.

00:46:17.402 --> 00:46:19.404
You can also work it
as a six-top.

00:46:19.404 --> 00:46:23.158
This means that your friend
is closer to you.

00:46:23.158 --> 00:46:24.535
ARLENE:
Okay.

00:46:24.535 --> 00:46:28.497
This-- Come on, Cleo.
Get down. Flee.

00:46:28.497 --> 00:46:30.332
Here's the way
they are right now.

00:46:32.417 --> 00:46:34.628
Could... Go on, Cleo.

00:46:34.628 --> 00:46:36.421
Cleo, go. Go.

00:46:36.421 --> 00:46:39.633
Could this work
as a skinnier table?

00:46:41.301 --> 00:46:43.679
You know what I mean?
So this is now...

00:46:43.679 --> 00:46:45.514
[REMOVING THE SHEET]

00:46:53.981 --> 00:46:55.357
[RATTLING]

00:46:58.277 --> 00:46:59.319
Barely a building.

00:47:00.779 --> 00:47:02.114
That is incredible.
This is not--

00:47:02.114 --> 00:47:04.533
Look at it. Look at it.
Look at this.

00:47:04.533 --> 00:47:06.577
Oh, my God. I wouldn't...

00:47:06.577 --> 00:47:08.620
You wouldn't do that because
it'll fall down on my head?

00:47:08.620 --> 00:47:10.414
I think the, uh,

00:47:10.414 --> 00:47:12.624
tree house
that I had as a kid

00:47:12.624 --> 00:47:17.045
was better built
than this building.

00:47:17.045 --> 00:47:18.589
God.

00:47:18.589 --> 00:47:20.757
More sturdy, for sure.
Look at that.

00:47:22.885 --> 00:47:25.554
We're paying rent
for the last year
on the ground here

00:47:25.554 --> 00:47:27.181
because everything else
has got to come down.

00:47:27.181 --> 00:47:30.225
Look at that wall.
This is not even like a...

00:47:30.225 --> 00:47:33.395
I'm glad we've kept
the chalkboard up there.

00:47:33.395 --> 00:47:36.106
-[LIZ LAUGHS]
-[JACKHAMMER RATTLING]

00:47:36.106 --> 00:47:38.025
We could have saved
a lot of money

00:47:38.025 --> 00:47:40.110
if we just let it
look like that.

00:47:48.911 --> 00:47:53.040
Cool, it is going to be
dining out here, isn't it?

00:47:53.040 --> 00:47:55.876
-LIZ: You've got vision.
-It's going to be exciting.

00:47:57.294 --> 00:47:59.588
[LIGHT CLASSICAL THEME PLAYING]

00:48:33.830 --> 00:48:35.290
But this is the...

00:48:35.290 --> 00:48:36.834
-Hey, Liz.
-Hey, what?

00:48:36.834 --> 00:48:38.460
Oh. Heh.

00:48:38.460 --> 00:48:41.129
Come here and look at this.
I have a question.

00:48:41.129 --> 00:48:43.382
But the base of this doesn't
have to be so this is worn.

00:48:43.382 --> 00:48:45.217
SUSAN: See where
this P.O.S. system is?

00:48:45.217 --> 00:48:47.845
-LIZ: Yes.
-This is for two bartenders.

00:48:47.845 --> 00:48:49.930
-LIZ: Yes.
-Initially, it was right there.

00:48:49.930 --> 00:48:51.807
-LIZ: Yes.
-Then why did we move it?

00:48:51.807 --> 00:48:53.058
LIZ: I have no idea.
I don't think

00:48:53.058 --> 00:48:55.269
I was privy
to any conversation.

00:48:55.269 --> 00:48:57.479
SUSAN: But did you move it
or did they move it
for design purposes?

00:48:57.479 --> 00:48:58.814
-LIZ: I think they moved it.
-Well, no.

00:48:58.814 --> 00:49:00.148
But we all had the conversation.

00:49:00.148 --> 00:49:01.692
We were in the room.
It was, what,

00:49:01.692 --> 00:49:04.027
the last meeting
we had with Neil and Carmen,

00:49:04.027 --> 00:49:06.280
we kept saying, "Functionally,

00:49:06.280 --> 00:49:08.490
it makes sense
for it to be in the middle."

00:49:08.490 --> 00:49:10.242
I feel like
it was a design thing, but...

00:49:10.242 --> 00:49:11.910
SUSAN:
The only thing I sort of...

00:49:11.910 --> 00:49:16.123
The only conversation
I sort of remember is that...

00:49:16.123 --> 00:49:18.333
And I thought it was you
that said it, Liz,

00:49:18.333 --> 00:49:20.252
is that, you know,
if it was here in the corner

00:49:20.252 --> 00:49:22.629
and you were sitting there,
you're staring at the screen...

00:49:22.629 --> 00:49:24.756
LIZ: At the screen. Yeah.

00:49:24.756 --> 00:49:26.258
-...all the time.
-LIZ: Blame me.

00:49:26.258 --> 00:49:27.593
Yeah, I think
it was your fault.

00:49:27.593 --> 00:49:29.553
KAJSA:
I think it was Liz.

00:49:29.553 --> 00:49:31.847
SUSAN:
I think it was Liz who decided
to move it over there.

00:49:35.017 --> 00:49:36.476
SUSAN:
Korean short ribs going in

00:49:36.476 --> 00:49:39.354
with their Asian pear glaze,
okay?

00:49:39.354 --> 00:49:41.106
KAJSA:
You thinking of broiling them?

00:49:41.106 --> 00:49:43.400
Yeah, and, Kajsa,
I'm thinking maybe...

00:49:43.400 --> 00:49:46.403
-I'm going to try to broil 'em.
-Okay.

00:49:46.403 --> 00:49:49.823
Because if that wood-burning
oven is really hot,

00:49:49.823 --> 00:49:51.825
it'll be like that.

00:49:54.870 --> 00:49:56.413
WOMAN: What a nice
sort of taste this is.

00:49:56.413 --> 00:49:59.249
-LIZ: She's in there drinking.
-SUSAN: Is she?

00:49:59.249 --> 00:50:02.169
LIZ:
Yep. Once again.

00:50:02.169 --> 00:50:07.799
These are sesame cakes
filled with red bean paste.

00:50:07.799 --> 00:50:09.968
-SUSAN: Tasted those yet, Liz?
-LIZ: No.

00:50:09.968 --> 00:50:11.261
SUSAN: Oh, my God,
they're so good.

00:50:11.261 --> 00:50:13.430
LIZ:
I can't wait.

00:50:13.430 --> 00:50:16.308
LIZ: If somebody hadn't
turned down the oil...

00:50:17.184 --> 00:50:18.060
Liz...

00:50:19.686 --> 00:50:22.022
LIZ: The things that were
in the cold oil?

00:50:22.022 --> 00:50:23.065
KAJSA: Yeah.

00:50:25.275 --> 00:50:26.652
LIZ:
Look at that.

00:50:26.652 --> 00:50:29.613
SUSAN:
Oh, shit! Goddamn! Fuck!

00:50:31.323 --> 00:50:33.033
-Fuck!
-KAJSA: Susan!

00:50:36.203 --> 00:50:37.704
SUSAN: Ahh!

00:50:39.706 --> 00:50:42.876
-Goddamn!
-KAJSA: Is that all of them?

00:50:42.876 --> 00:50:45.546
That's them. Goddamn!

00:50:45.546 --> 00:50:46.672
Fuck.

00:50:49.091 --> 00:50:51.218
SUSAN:
Fuck! Fuck! Fuck!

00:50:57.808 --> 00:51:01.395
So we got probably,

00:51:01.395 --> 00:51:03.730
you know, eight dishes,

00:51:03.730 --> 00:51:07.401
and we planned
to get about 15 done today.

00:51:07.401 --> 00:51:09.236
So, you know, not...

00:51:09.236 --> 00:51:10.654
We get about half done
of what we think

00:51:10.654 --> 00:51:12.698
we're going
to get done every day.

00:51:12.698 --> 00:51:14.992
I could work nonstop

00:51:14.992 --> 00:51:18.161
for three more weeks,

00:51:18.161 --> 00:51:21.206
and we could have
maybe the menu done.

00:51:21.206 --> 00:51:24.960
Maybe. Full-time.
Three weeks. Maybe.

00:51:24.960 --> 00:51:26.587
It is a lot.

00:51:26.587 --> 00:51:28.172
Plus, it's a lot to clean up

00:51:28.172 --> 00:51:31.216
this fucking kitchen
every single moment.

00:51:31.216 --> 00:51:32.593
Cocktail time.

00:51:32.593 --> 00:51:34.761
-That's what I think.
-LIZ: Me, too.

00:51:34.761 --> 00:51:36.054
[UPBEAT JAZZ THEME PLAYING]

00:51:42.519 --> 00:51:43.854
[INDISTINCT CHATTERING]

00:52:06.919 --> 00:52:08.629
-LIZ: It's great.
-SUSAN: Isn't it fabulous?

00:52:08.629 --> 00:52:10.923
LIZ:
Oh, my God, it's fantastic.

00:52:10.923 --> 00:52:12.299
Need to color one.

00:52:12.299 --> 00:52:14.635
Now, we have logistics issues.

00:52:14.635 --> 00:52:18.096
We have some cost issues,
which I'm still working on.

00:52:18.096 --> 00:52:20.390
ARLENE:
I love the cheaper.

00:52:20.390 --> 00:52:22.309
LIZ: Yeah.

00:52:22.309 --> 00:52:26.772
-Yeah. So, um... $12.50.
-What?

00:52:26.772 --> 00:52:30.067
-$12.50.
-$12.50 per menu?

00:52:30.067 --> 00:52:31.860
Well, that's what
I broke it down to.

00:52:31.860 --> 00:52:34.488
-It was $2500.
-$12.50 per menu?

00:53:01.181 --> 00:53:03.767
SUSAN: Yeah, yeah.
Because I've been flipping.

00:53:03.767 --> 00:53:05.435
[INDISTINCT CHATTERING]

00:53:13.443 --> 00:53:14.987
Yeah. Is that
a whole 'nother thing?

00:53:14.987 --> 00:53:16.446
There's sides that,
what you do,

00:53:16.446 --> 00:53:18.407
-is you get your rice...
-Rice, and then get...

00:53:18.407 --> 00:53:20.659
and then you can put these
on top of it.

00:53:20.659 --> 00:53:22.286
[SPEAKING CHINESE]

00:53:23.996 --> 00:53:25.247
SUSAN:
Fantastic.

00:53:27.374 --> 00:53:29.585
This is fantastic. That is.

00:53:29.585 --> 00:53:32.129
That soup is great.
That soup is great.

00:53:32.129 --> 00:53:34.715
[CLICKS TONGUE] Oh, my God.
That's a fantastic dish.

00:53:34.715 --> 00:53:36.091
HEIDI:
...breakfast kind of do?

00:53:37.467 --> 00:53:38.510
Love that.

00:53:41.638 --> 00:53:44.558
SUSAN: Honest to God, I wish
my restaurant looked like this.

00:53:44.558 --> 00:53:47.436
-HEIDI: It's fun.
-It is. It's so fabulous.

00:53:49.646 --> 00:53:51.440
-Cheong.
-CHEONG: Cheong.

00:53:51.440 --> 00:53:54.109
Cheong, you need to eat.
It's so good.

00:53:54.109 --> 00:53:56.195
CHEONG:
Oh. Okay. Heh.

00:53:57.529 --> 00:53:58.864
Wow.

00:54:01.033 --> 00:54:02.743
This is amazing.

00:54:05.204 --> 00:54:06.413
This is where
they make the rice?

00:54:06.413 --> 00:54:07.873
Yeah. Everything.

00:54:07.873 --> 00:54:09.541
-You can see actually--
-So they make--

00:54:09.541 --> 00:54:10.959
-SUSAN: Oh.
-HEIDI: Open that up

00:54:10.959 --> 00:54:13.003
and have a look
and see what she's got in there.

00:54:18.383 --> 00:54:19.593
-SUSAN: Wow.
-HEIDI: On to noodles.

00:54:36.026 --> 00:54:36.902
[SUSAN CHUCKLES]

00:54:38.195 --> 00:54:40.239
So he pulls the noodle...

00:54:40.239 --> 00:54:41.740
and then...

00:54:41.740 --> 00:54:42.783
-Yeah.
-Okay.

00:54:44.117 --> 00:54:45.285
-Oh, wow.
-[MAN SPEAKING CHINESE]

00:54:47.871 --> 00:54:49.122
Oh, my God.

00:54:54.294 --> 00:54:55.754
Oh, my God.

00:54:59.925 --> 00:55:02.219
Oh, my God.
That's incredible.

00:55:08.559 --> 00:55:09.935
That's amazing.

00:55:10.811 --> 00:55:12.688
[SPEAKS CHINESE]

00:55:12.688 --> 00:55:13.814
[SUSAN GASPS]

00:55:17.025 --> 00:55:18.569
[CHUCKLING] Oh-ho-ho-ho!

00:55:20.195 --> 00:55:21.572
Mmm. Okay?

00:55:21.572 --> 00:55:22.990
Okay what?

00:55:22.990 --> 00:55:24.449
-Not very good.
-Okay, okay, okay.

00:55:24.449 --> 00:55:25.784
Okay, dump it, right?

00:55:25.784 --> 00:55:28.036
[SUSAN LAUGHS]

00:55:28.036 --> 00:55:31.874
[OLDER MAN SPEAKING CHINESE]

00:55:31.874 --> 00:55:34.293
Does he want me
to make his noodles for him?

00:55:34.293 --> 00:55:36.753
Oh, my God.
Oh, my God.

00:55:36.753 --> 00:55:39.590
[BOTH LAUGHING]

00:55:39.590 --> 00:55:41.258
What happened to the bottom?

00:55:41.258 --> 00:55:44.428
That looks so easy.
That looks so easy.

00:55:45.637 --> 00:55:46.889
[MAN SPEAKS CHINESE]

00:55:56.064 --> 00:55:59.193
Yeah, that's good.
This-- Yeah. That's good.

00:55:59.193 --> 00:56:00.611
-It's the [INDISTINCT].
-Yeah.

00:56:04.781 --> 00:56:05.908
That's delicious.

00:56:16.043 --> 00:56:18.962
SUSAN: So he's not using oil.
It's ghee.

00:56:24.426 --> 00:56:25.594
[TWO MEN SPEAK CHINESE]

00:56:27.012 --> 00:56:28.430
Here it comes.

00:56:30.224 --> 00:56:32.142
-[SUSAN CHUCKLES]
-It's like a meringue.

00:56:32.142 --> 00:56:34.895
I think it's more like
an egg-white kind of
consistency.

00:56:37.439 --> 00:56:39.274
SUSAN:
So he doubles them over.

00:56:39.274 --> 00:56:40.943
-HEIDI: Yeah.
-LIZ: Get in.

00:56:40.943 --> 00:56:43.737
HEIDI: That's the great thing
about street food. It's fresh.

00:56:43.737 --> 00:56:46.865
SUSAN: I know. That's what's
so fantastic about street food.

00:56:46.865 --> 00:56:49.117
-He's like an expert at it.
-HEIDI: There's no fret.

00:56:49.117 --> 00:56:50.911
SUSAN: You can't go into
a restaurant and find this.

00:56:50.911 --> 00:56:52.496
You just can't.

00:56:52.496 --> 00:56:54.748
-HEIDI: And they, you know--
-And there's such care.

00:56:58.460 --> 00:56:59.545
-[MAN SPEAKS CHINESE]
-HEIDI: Yeah.

00:57:01.839 --> 00:57:02.798
Thank you.

00:57:04.174 --> 00:57:05.092
[HEIDI EXCLAIMS]

00:57:06.844 --> 00:57:08.929
[HEIDI SPEAKS CHINESE]

00:57:08.929 --> 00:57:10.681
SUSAN:
Totally crispy.

00:57:10.681 --> 00:57:14.434
[COOK SPEAKING CHINESE]

00:57:14.434 --> 00:57:16.186
[HEIDI RESPONDS IN CHINESE]

00:57:16.186 --> 00:57:19.273
[COOK RESPONDS IN CHINESE]

00:57:19.273 --> 00:57:22.025
[LIVELY CHATTERING]

00:57:46.341 --> 00:57:48.427
[PEOPLE SINGING
IN CHINESE]

00:57:54.308 --> 00:57:57.853
[MAN HUMMING MELODY]

00:57:57.853 --> 00:57:59.938
[SUSAN LAUGHS]

00:58:01.273 --> 00:58:05.152
[VOCALIZING "JINGLE BELLS"]

00:58:07.487 --> 00:58:09.406
SUSAN:
♪ Laughing all the way ♪

00:58:09.406 --> 00:58:13.619
♪ Jingle bells, jingle bells
Jingle all the way ♪

00:58:13.619 --> 00:58:17.706
♪ Oh what fun it is to ride
On a one-horse open sleigh ♪

00:58:18.707 --> 00:58:20.709
[IN CHINESE]

00:58:26.798 --> 00:58:28.759
SUSAN: And lift?

00:58:31.970 --> 00:58:34.389
[TRADITIONAL CHINESE MUSIC
PLAYING OVER SPEAKERS]

00:58:45.067 --> 00:58:46.693
-[SKILLET RATTLES]
-[FOOD SIZZLING]

00:58:46.693 --> 00:58:49.613
[UTENSIL STIRRING]

00:58:49.613 --> 00:58:51.156
SU HUNTLEY:
This is a simpler version.

00:58:51.156 --> 00:58:52.366
SUSAN: Yeah, got it.

00:58:52.366 --> 00:58:53.742
SU:
And that's-- Of that wall.

00:58:53.742 --> 00:58:54.993
And what I've done there
is I've switched

00:58:54.993 --> 00:58:56.495
this big guy.

00:58:56.495 --> 00:58:57.871
Oh, I see, I see.

00:58:57.871 --> 00:58:59.623
So that then
the umbrella doesn't come.

00:58:59.623 --> 00:59:01.542
And I'm gonna probably--
I'm gonna leave this guy up here

00:59:01.542 --> 00:59:03.377
'cause when the umbrellas aren't
up or when people are here

00:59:03.377 --> 00:59:05.003
and they can look obliquely,
it's quite nice to see him.

00:59:05.003 --> 00:59:06.296
SUSAN: Yeah.

00:59:06.296 --> 00:59:08.465
SUSAN:
Love that! That's the bathroom!

00:59:08.465 --> 00:59:10.884
-SU: That's the kind of
thing that we could do--
-DONNA: Oh, yeah. Could be.

00:59:10.884 --> 00:59:12.928
-SUSAN: Love that.
-DONNA: Could be the bathroom.

00:59:12.928 --> 00:59:15.430
I don't have to put that there,
but I'm hip but not weird.

00:59:15.430 --> 00:59:17.224
[ALL LAUGHING]

00:59:20.602 --> 00:59:22.980
All right, I haven't seen
what's finished either.

00:59:22.980 --> 00:59:25.274
Wow. I've seen the outdoor.

00:59:25.274 --> 00:59:27.568
Finished it all.

00:59:27.568 --> 00:59:30.195
It's gonna impossible here.

00:59:30.195 --> 00:59:31.488
No, not impossible.

00:59:31.488 --> 00:59:33.198
DONNA:
Not impossible but not easy.

00:59:34.950 --> 00:59:36.743
Here's the issue
that is a bit serious.

00:59:36.743 --> 00:59:38.537
Dust is the enemy of murals.

00:59:38.537 --> 00:59:39.663
Dust is a real problem.

00:59:39.663 --> 00:59:41.039
So if we're taking--

00:59:41.039 --> 00:59:43.292
If we're shredding dust
up on to hit this,

00:59:43.292 --> 00:59:45.335
we're mixing paint,
so that's gonna be an issue.

00:59:45.335 --> 00:59:46.753
Looking at the drawings
is one thing.

00:59:46.753 --> 00:59:48.881
Another thing we need to do now
is look at--

00:59:48.881 --> 00:59:50.424
-The space.
-In the space and say,

00:59:50.424 --> 00:59:53.135
"Where do we want
these images?"

00:59:53.135 --> 00:59:56.138
The problem is that they can
move it as fast as they want,

00:59:56.138 --> 00:59:59.183
but in between each of the steps
there's an inspection, right?

00:59:59.183 --> 01:00:00.684
So they have to get it inspected

01:00:00.684 --> 01:00:02.853
before they can do
the next step,

01:00:02.853 --> 01:00:04.229
that kind of thing?

01:00:04.229 --> 01:00:06.899
SU: It's always outside.
Always.

01:00:06.899 --> 01:00:08.942
[OVERLAPPING CONVERSATIONS]

01:00:12.070 --> 01:00:13.780
That's like
my biggest nightmare, right?

01:00:19.703 --> 01:00:21.705
-That's okay.
-Yeah, I can help you.

01:00:21.705 --> 01:00:23.123
-You know how good
I am at painting.
-I know, yeah.

01:00:23.123 --> 01:00:25.167
Yeah, you've done
so many of them.

01:00:25.167 --> 01:00:27.836
Yeah, I have. You know
how I did that spot
at the front of Ciudad.

01:00:27.836 --> 01:00:30.631
That was the most challenging
part of that whole project.

01:00:30.631 --> 01:00:32.799
-And I did it.
-I bet you're still showing
it to people to this day.

01:00:32.799 --> 01:00:34.009
I am.

01:00:34.009 --> 01:00:35.636
SU:
This woman, off she goes.

01:00:35.636 --> 01:00:38.263
I just couldn't see how easy
it'll be to show you.

01:00:38.263 --> 01:00:40.599
You just have to do this
with your paint.

01:00:44.603 --> 01:00:45.479
DONNA:
How far up?

01:00:47.397 --> 01:00:49.566
SUSAN: I'm trying to make
my mother's recipe of fudge

01:00:49.566 --> 01:00:51.318
which was really, really good.

01:00:51.318 --> 01:00:54.154
But all of her recipes
only call for

01:00:54.154 --> 01:00:55.948
a square or two squares

01:00:55.948 --> 01:00:58.408
of this baker's
bitter-sweet chocolate.

01:00:58.408 --> 01:00:59.826
So I've been trying to find out

01:00:59.826 --> 01:01:01.203
what are two squares
of chocolate.

01:01:01.203 --> 01:01:02.663
But now we found out.

01:01:02.663 --> 01:01:04.831
KAJSA:
This the Vietnamese yogurt.

01:01:04.831 --> 01:01:07.084
So this is made like
regular yogurt

01:01:07.084 --> 01:01:11.463
but you use sweet and condensed
milk instead.

01:01:11.463 --> 01:01:13.507
And then you culture it
like regular yogurt.

01:01:13.507 --> 01:01:16.802
So it's kinda tangy and sweet.

01:01:16.802 --> 01:01:18.095
For that dessert, you mean...

01:01:18.095 --> 01:01:19.972
-to make the panna cotta?
-Yeah.

01:01:23.559 --> 01:01:25.644
Boy, that is delicious,
isn't it?

01:01:25.644 --> 01:01:27.020
LIZ: What are you doing, Susan?

01:01:27.020 --> 01:01:28.438
I am making the peanut butter

01:01:28.438 --> 01:01:29.690
and jelly squares.

01:01:31.692 --> 01:01:33.026
LIZ: What country is that from?

01:01:33.026 --> 01:01:34.862
That is from, um,

01:01:34.862 --> 01:01:36.864
-KAJSA: The country of Ohio.
-Yes, Ohio.

01:01:43.662 --> 01:01:45.163
You found it?

01:01:45.163 --> 01:01:46.832
Oh, fabulous.

01:01:46.832 --> 01:01:49.793
Okay, good. Oh, I'm so glad.
I knew you might have it.

01:01:49.793 --> 01:01:53.839
This is, um, Susan's
fine-quality cooking equipment.

01:01:54.631 --> 01:01:56.508
SUSAN: Yeah.

01:01:56.508 --> 01:01:58.135
KAJSA: I put in
a quarter cup, quarter cup.

01:01:58.135 --> 01:01:59.469
When I say how much
did I put in here,

01:01:59.469 --> 01:02:00.637
you're gonna say quarter cup.

01:02:00.637 --> 01:02:01.722
LIZ: Okay.

01:02:04.641 --> 01:02:06.226
What was the amount I told you?

01:02:06.226 --> 01:02:07.895
LIZ: I got no idea.

01:02:07.895 --> 01:02:11.106
Does it then say half cup
flour, vanilla and butter?

01:02:11.106 --> 01:02:13.442
-WOMAN: Oh, yeah.
-KAJSA: ...team, but, you know.

01:02:13.442 --> 01:02:15.235
KAJSA:
Now you know, just for a team...

01:02:15.235 --> 01:02:17.029
SUSAN:
Okay, so I must have that, too.

01:02:17.029 --> 01:02:19.740
I've got that same one, but
I didn't think that was Mom's.

01:02:25.329 --> 01:02:27.164
KAJSA: It comes in
a six-pack, which is good.

01:02:27.164 --> 01:02:28.874
Because it's
small equipment, but...

01:02:28.874 --> 01:02:30.918
This is gonna make our...

01:02:30.918 --> 01:02:33.337
making pastries
in the afternoon better.

01:02:34.630 --> 01:02:37.257
Mm. [CHUCKLES]

01:02:37.257 --> 01:02:39.259
LIZ:
Susan, what are you doing now?

01:02:39.259 --> 01:02:41.094
I'm making fudge.

01:02:41.094 --> 01:02:43.680
And you can't distract me
because I've had

01:02:43.680 --> 01:02:46.183
the wine tasting
and now I'm halfway drunk.

01:02:48.769 --> 01:02:50.020
[LIZ CHUCKLES]

01:02:50.020 --> 01:02:52.272
Heh. I can't--

01:02:52.272 --> 01:02:54.525
And I was unproductive before,
but now...

01:02:55.984 --> 01:02:56.902
even more.

01:02:58.362 --> 01:03:00.030
KAJSA:
Gonna do one and a half?

01:03:00.030 --> 01:03:01.448
I cut the recipe in half

01:03:01.448 --> 01:03:03.075
and I forgot to cut
the butter in half.

01:03:06.245 --> 01:03:07.579
[MUMBLES]
I don't know...

01:03:07.579 --> 01:03:09.873
I don't quite
get this recipe.

01:03:13.377 --> 01:03:14.419
Let's see.

01:03:22.678 --> 01:03:25.639
I think it's probably
come off a bit.

01:03:25.639 --> 01:03:28.141
You can see where it's come off.

01:03:28.141 --> 01:03:29.935
-LIZ: Come off?
-You can still see it. Yeah.

01:03:29.935 --> 01:03:31.603
You see where the--
You can see the residue.

01:03:31.603 --> 01:03:33.230
It's black on black.

01:03:33.230 --> 01:03:35.274
On the brown.
And here, it's got lighter.

01:03:35.274 --> 01:03:37.150
But still, you can see it.
It's academic.

01:03:37.150 --> 01:03:40.153
-It doesn't matter. It's fine.
-LIZ: Right.

01:03:40.153 --> 01:03:42.281
LIZ: Is that the final paint
that you'll end up using?

01:03:42.281 --> 01:03:43.907
And that's what
we're looking for.

01:03:43.907 --> 01:03:46.827
Actually, we're kind of looking
to capitalize on the...

01:03:46.827 --> 01:03:49.246
stucco a bit by having this...

01:03:49.246 --> 01:03:50.831
-LIZ: Mm-hmm. The rough--
-The rough line.

01:03:50.831 --> 01:03:53.333
It looks more like
an oil crayon or...

01:03:53.333 --> 01:03:55.210
Or almost graphite line.

01:03:55.210 --> 01:03:56.837
And this is what can happen.

01:03:56.837 --> 01:04:00.591
So acrylic paint, if rain
hits it before it dries.

01:04:00.591 --> 01:04:01.925
-LIZ: What does it do?
-Milky.

01:04:03.552 --> 01:04:05.304
-If we paint this...
-LIZ: Mm-hmm.

01:04:05.304 --> 01:04:06.972
and then it rains
within the 12-hour period,

01:04:06.972 --> 01:04:08.348
this could happen.

01:04:10.017 --> 01:04:11.685
[RAIN PATTERING]

01:04:11.685 --> 01:04:13.437
[PEOPLE CHATTERING NEARBY]

01:04:19.526 --> 01:04:21.445
[CLASSICAL PIANO THEME PLAYING]

01:05:03.111 --> 01:05:04.988
KAJSA:
I've got such a sore toe now.

01:05:07.324 --> 01:05:10.035
[INDISTINCT CHATTERING]

01:05:11.870 --> 01:05:13.997
DONNA: So you can go there,
and I'll go here.

01:05:13.997 --> 01:05:15.749
[INDISTINCT CHATTERING]

01:05:15.749 --> 01:05:17.459
SU: We've worked together
for so long,

01:05:17.459 --> 01:05:20.212
-we just completely work like...
-DONNA: Each other anyway.

01:05:20.212 --> 01:05:21.213
SU: It's really bizarre.

01:05:21.213 --> 01:05:22.256
We've been working together

01:05:22.256 --> 01:05:23.549
for 30-odd years...

01:05:23.549 --> 01:05:25.092
DONNA:
People think we're bloody twins.

01:05:25.092 --> 01:05:26.885
People always saying,
"Are you sisters?"

01:05:26.885 --> 01:05:28.345
"Are you related?"

01:05:28.345 --> 01:05:30.389
LIZ: I'm afraid to say,
"Are you her mother?"

01:05:30.389 --> 01:05:33.642
[LIZ LAUGHING]

01:05:33.642 --> 01:05:35.310
[POWER TOOL WHIRRING NEARBY]

01:05:35.310 --> 01:05:36.603
Right.

01:05:46.864 --> 01:05:48.907
[UPBEAT THEME PLAYING]

01:05:51.994 --> 01:05:53.579
KAJSA:
We are going to taste

01:05:53.579 --> 01:05:56.290
five million types of fudge
that we tested

01:05:56.290 --> 01:05:59.251
of five million types of yogurt
that we tested.

01:06:00.377 --> 01:06:02.504
Cheesecake, desserts.

01:06:02.504 --> 01:06:06.258
Really I hope to fucking God
we find delicious fudge.

01:06:06.258 --> 01:06:08.552
LIZ: You hope to what
without the F-U-C-K in there?

01:06:08.552 --> 01:06:11.638
SUSAN: I'm hoping we find
a fudge that we really like,

01:06:11.638 --> 01:06:14.683
because we made eight batches
of it yesterday.

01:06:14.683 --> 01:06:17.311
This is my favorite
fudge recipe. Ready?

01:06:17.311 --> 01:06:20.856
[ALL LAUGH]

01:06:20.856 --> 01:06:23.942
-LIZ: What happened?
-We worked very hard
at this one.

01:06:23.942 --> 01:06:25.903
-Like it's almost--
-SUSAN: Who made that one?

01:06:27.029 --> 01:06:28.614
Your mother.

01:06:28.614 --> 01:06:30.699
KAJSA: Wait, this is
my second favorite. Ready?

01:06:34.494 --> 01:06:36.622
I think this
with pistachio

01:06:36.622 --> 01:06:38.999
and marmalade
is gonna be...

01:06:38.999 --> 01:06:40.000
The better?

01:06:42.544 --> 01:06:44.630
Ooh. Mm-hmm.

01:06:45.756 --> 01:06:47.090
Hmm.

01:06:47.090 --> 01:06:50.302
I like the consistency
of that better.

01:06:50.302 --> 01:06:51.845
SUSAN: I'll have
a cheesecake.

01:06:51.845 --> 01:06:53.597
-KAJSA: And parfait.
-I'll have a cheesecake.

01:07:02.189 --> 01:07:03.524
[SUSAN LAUGHING]

01:07:06.068 --> 01:07:08.403
Damn, it was such a good idea.

01:07:09.988 --> 01:07:13.450
SUSAN:
Mmm. I like that quite a bit.

01:07:13.450 --> 01:07:15.869
Look at that texture
of that Jello though.

01:07:15.869 --> 01:07:17.746
Taste it. The texture

01:07:17.746 --> 01:07:19.498
of the Jello is
sort of cool with that.

01:07:22.167 --> 01:07:26.296
We're about 60% on the menu.

01:07:26.296 --> 01:07:28.674
And we have a month
more to test,

01:07:28.674 --> 01:07:29.633
which isn't much.

01:07:32.386 --> 01:07:35.222
[UPBEAT JAZZ THEME PLAYING]

01:08:08.463 --> 01:08:09.965
Look at that.

01:08:09.965 --> 01:08:11.967
Oh, my God.
How different does that look!

01:08:11.967 --> 01:08:13.010
LIZ:
Can we walk on this?

01:08:13.010 --> 01:08:14.261
-SUSAN: No.
-LIZ: No?

01:08:14.261 --> 01:08:15.762
Look at that little tiny,

01:08:15.762 --> 01:08:18.765
tiny, tiny little fire pit.

01:08:18.765 --> 01:08:20.225
LIZ:
How did that get so small?

01:08:20.225 --> 01:08:22.019
SUSAN:
I don't know. It just did.

01:08:24.563 --> 01:08:26.648
I always remember as a kid

01:08:26.648 --> 01:08:29.026
when my mom was making fudge,
'cause she always made fudge,

01:08:29.026 --> 01:08:31.028
and always in her house
there'd always be a tin can

01:08:31.028 --> 01:08:32.779
full of fudge.

01:08:32.779 --> 01:08:35.032
But, of course,
Kajsa and I can't make it.

01:08:35.032 --> 01:08:36.700
We've tried it like ten times.
We don't know how to make it.

01:08:38.327 --> 01:08:39.453
I have to say...

01:08:40.746 --> 01:08:43.207
this is the best,

01:08:43.207 --> 01:08:45.918
one of the best things about
opening this new restaurant

01:08:45.918 --> 01:08:49.880
is to even be spending this time
back in the kitchen.

01:08:51.006 --> 01:08:52.633
Two cups of sugar.

01:08:54.218 --> 01:08:55.719
[DOG BARKS]

01:08:55.719 --> 01:08:58.013
One and a half squares
of baker's chocolate.

01:09:00.432 --> 01:09:02.976
Oh. I'm glad Kajsa's home sick

01:09:02.976 --> 01:09:04.895
because she made
a batch of fudge yesterday

01:09:04.895 --> 01:09:07.564
that I know isn't gonna work.

01:09:07.564 --> 01:09:08.774
LIZ: Did you taste it yet?

01:09:08.774 --> 01:09:10.275
No, but I looked at it.

01:09:12.110 --> 01:09:14.112
I don't think it looked
very exciting.

01:09:15.697 --> 01:09:18.116
This is gonna be way better
than Kajsa's.

01:09:22.996 --> 01:09:24.081
That isn't it!

01:09:25.332 --> 01:09:27.251
SUSAN:
All right, where are we?

01:09:27.251 --> 01:09:28.335
Are we tasting the fudge?

01:09:30.546 --> 01:09:31.588
LIZ: Myra, what do you think?

01:09:33.340 --> 01:09:34.591
For perfect fudge,

01:09:36.844 --> 01:09:40.389
-it's little too hard,
a little too sweet.
-Little too hard.

01:09:40.389 --> 01:09:43.267
-Fluff it up.
-Yeah, little too hard,
little too sweet.

01:09:43.267 --> 01:09:44.434
-Okay?
-LIZ: Mm-hmm.

01:09:44.434 --> 01:09:45.894
A little extra chocolate.

01:09:45.894 --> 01:09:47.771
-LIZ: What?
-A little extra chocolate.

01:09:48.647 --> 01:09:50.274
Yes.

01:09:50.274 --> 01:09:51.775
-Naturally.
-Absolutely.

01:09:51.775 --> 01:09:53.026
[MYRA LAUGHING]

01:09:53.026 --> 01:09:54.278
How come you know that?

01:09:54.278 --> 01:09:56.280
Because I happen to know fudge.

01:09:56.280 --> 01:09:58.490
I was raised on fudge.

01:09:58.490 --> 01:10:00.158
She knows
how to fudge everything.

01:10:00.158 --> 01:10:02.995
[MYRA AND LIZ LAUGHING]

01:10:02.995 --> 01:10:06.623
This leaves a lot to be desired,
let me tell you.

01:10:06.623 --> 01:10:08.000
-ADDIE: Sorry, Susan.
-But I...

01:10:08.000 --> 01:10:09.626
But I'm eating it anyway,

01:10:09.626 --> 01:10:11.962
because I don't want to hurt
anybody's feelings.

01:10:11.962 --> 01:10:14.631
And we love Susan, that's why.

01:10:14.631 --> 01:10:17.092
-Terrible, terrible.
-Only you love her
more than I do.

01:10:17.092 --> 01:10:19.094
-This is terrible fudge.
-[CHUCKLING]

01:10:19.094 --> 01:10:22.181
KAJSA: After that,
we get building inspection,

01:10:22.181 --> 01:10:25.225
fire inspection,
health inspection,

01:10:25.225 --> 01:10:27.144
then we have final inspection.

01:10:27.144 --> 01:10:28.478
[LIGHT UPBEAT THEME PLAYING]

01:10:28.478 --> 01:10:30.063
[INDISTINCT CHATTER]

01:10:32.149 --> 01:10:34.610
Okay, now, here is our--

01:10:34.610 --> 01:10:37.029
Here's our window
that we thought was 20 foot.

01:10:37.029 --> 01:10:39.323
And it really actually
in reality it's 20 inches.

01:10:39.323 --> 01:10:41.408
So, we're happy about that.

01:10:42.743 --> 01:10:45.370
Ooh, boy.
I call that the hibachi.

01:10:45.370 --> 01:10:48.457
KAJSA:
So not until all that happens

01:10:48.457 --> 01:10:51.668
can we technically bring anybody
into the restaurant--

01:10:51.668 --> 01:10:53.003
customers, employees...

01:10:53.003 --> 01:10:54.880
I'm trying to stay
ahead of schedule,

01:10:54.880 --> 01:10:56.882
anticipating that
we're gonna pass.

01:10:56.882 --> 01:10:59.343
Look here. Did you see this?

01:10:59.343 --> 01:11:01.470
It's all our brand-new
equipment right here.

01:11:01.470 --> 01:11:04.223
Our steam table, our reach-in,

01:11:04.223 --> 01:11:06.600
our stove, our salamander.

01:11:06.600 --> 01:11:08.268
That's a salamander.

01:11:08.268 --> 01:11:11.605
Okay, so this is the brand-new
walk-in. See this?

01:11:11.605 --> 01:11:13.357
How gorgeous.
Remember what is was before?

01:11:13.357 --> 01:11:15.609
Oh, my God. Nightmare.
I don't think I've--

01:11:15.609 --> 01:11:18.237
I don't even know if I've
ever had a brand-new walk-in.

01:11:18.237 --> 01:11:20.239
KAJSA: The kitchen is
gonna have no time to train.

01:11:20.239 --> 01:11:24.034
Best case scenario, we get
everything finalized Wednesday.

01:11:24.034 --> 01:11:26.954
We're able to get
food in Thursday,

01:11:26.954 --> 01:11:29.373
get kitchen in Thursday-Friday,

01:11:29.373 --> 01:11:31.458
have opening party Saturday,

01:11:31.458 --> 01:11:34.294
do kitchen training Sunday,
Monday, Tuesday, Wednesday

01:11:34.294 --> 01:11:36.964
and mock service Thursday,
Friday, Saturday.

01:11:36.964 --> 01:11:38.090
So...

01:11:38.966 --> 01:11:41.051
[ALL LAUGH]

01:11:41.051 --> 01:11:42.511
-KAJSA: Solid, decent.
-MAN: Yeah.

01:11:44.763 --> 01:11:47.307
Remember when I was standing up
on that refrigerator,

01:11:47.307 --> 01:11:49.393
gettin' all the shit
out of the refrigerator?

01:11:49.393 --> 01:11:51.979
-LIZ: Yes, I remember that.
-Yeah, well, here I am.

01:11:53.063 --> 01:11:54.231
Sweeping now.

01:11:56.441 --> 01:11:57.901
And pretty soon,
I'll be sweeping

01:11:57.901 --> 01:11:59.695
at the end of the night.

01:11:59.695 --> 01:12:01.613
'Cause we don't have
night cleaners.

01:12:01.613 --> 01:12:03.156
-LIZ: Are you serious?
-Yeah.

01:12:03.156 --> 01:12:05.409
This is making it real,
isn't it?

01:12:09.371 --> 01:12:11.832
SUSAN: We passed plumbing,
we passed fire.

01:12:11.832 --> 01:12:12.916
Health...

01:12:15.169 --> 01:12:16.503
was a nightmare.

01:12:16.503 --> 01:12:19.798
We screwed up
and we did horribly.

01:12:19.798 --> 01:12:21.633
SUSAN:
We have all of our windows,

01:12:21.633 --> 01:12:23.635
which we have had permitted

01:12:23.635 --> 01:12:25.262
went through city,
planned check.

01:12:25.262 --> 01:12:28.182
Health department
came through and said,

01:12:28.182 --> 01:12:29.683
"I don't think so."

01:12:29.683 --> 01:12:31.351
[INDISTINCT CHATTERING]

01:12:34.897 --> 01:12:37.441
SUSAN: Wow!

01:12:37.441 --> 01:12:41.236
Whew!
Look at how fabulous that looks.

01:12:43.197 --> 01:12:46.074
We passed three inspections,
big ones.

01:12:46.074 --> 01:12:49.703
Ah, fabulous.

01:12:51.288 --> 01:12:53.290
[SUSAN EXCLAIMS]

01:12:53.290 --> 01:12:54.958
KAJSA: Everything passed
except for health,

01:12:54.958 --> 01:12:56.043
which is on Monday.

01:12:56.043 --> 01:12:58.462
But today was a very good day

01:12:58.462 --> 01:13:00.881
in comparison to the other day.

01:13:00.881 --> 01:13:04.468
Exciting.
And we like that signature.

01:13:04.468 --> 01:13:06.595
Too bad he's
not the health inspector.

01:13:08.680 --> 01:13:11.141
SUSAN: I want to get
really focused for tomorrow

01:13:11.141 --> 01:13:13.727
because this place
has got to be spotless

01:13:13.727 --> 01:13:15.312
when the health inspector comes

01:13:15.312 --> 01:13:17.105
or she will not pass us.

01:13:17.105 --> 01:13:20.984
[GIOACHINO ROSSINI'S
"WILLIAM TELL OVERTURE"]

01:13:37.918 --> 01:13:40.838
I'm trying to figure out
if I have enough employees.

01:13:40.838 --> 01:13:42.548
[NAIL GUN FIRING]

01:13:58.939 --> 01:14:01.316
We have two more days
before the VIP party.

01:14:09.783 --> 01:14:11.118
Hannah?

01:14:23.547 --> 01:14:25.924
Our cooks have had two days
to learn the menu.

01:14:25.924 --> 01:14:27.217
So we haven't cooked
any of the food

01:14:27.217 --> 01:14:28.552
before today, really.

01:14:38.604 --> 01:14:40.439
One hour and ten minutes,

01:14:40.439 --> 01:14:41.773
so it's, you know, the crunch

01:14:41.773 --> 01:14:43.734
of putting
it all together, for sure.

01:14:43.734 --> 01:14:44.735
I got it. I got...

01:15:05.506 --> 01:15:07.466
[PINK MARTINI'S "VERONIQUE"]

01:15:07.466 --> 01:15:09.259
[PEOPLE CHATTERING]

01:15:17.935 --> 01:15:20.854
♪ Black is the night ♪

01:15:20.854 --> 01:15:24.983
♪ Black as my heart ♪

01:15:24.983 --> 01:15:29.696
♪ Dark hours
Since we've been apart ♪

01:15:29.696 --> 01:15:32.658
♪ A voice in the wind ♪

01:15:32.658 --> 01:15:35.911
♪ Keeps calling your name ♪

01:15:35.911 --> 01:15:40.874
♪ Veronique ♪

01:15:40.874 --> 01:15:42.918
[SONG FADES]

01:15:42.918 --> 01:15:46.672
[MELANCHOLY THEME PLAYING]

01:16:03.522 --> 01:16:06.024
SUSAN: When I decided
we needed to close Street,

01:16:06.024 --> 01:16:08.277
it was really,
it was heartbreaking.

01:16:08.277 --> 01:16:12.656
I just, I could not believe
that we couldn't make it work.

01:16:12.656 --> 01:16:14.408
They were
very hard conversations.

01:16:14.408 --> 01:16:16.910
I remember crying a lot

01:16:16.910 --> 01:16:19.663
and just being lost a lot.

01:16:19.663 --> 01:16:21.415
The friendship that Susan
and I had,

01:16:21.415 --> 01:16:22.666
like, there was a feeling

01:16:22.666 --> 01:16:24.126
of not wanting to let her down.

01:16:24.126 --> 01:16:25.586
And this was her dream

01:16:25.586 --> 01:16:28.172
and this was her baby, right?

01:16:28.172 --> 01:16:30.507
And so there was
a weight to that as well.

01:16:30.507 --> 01:16:34.219
I didn't get it because
I really felt like it was,

01:16:34.219 --> 01:16:36.096
it was...

01:16:36.096 --> 01:16:38.348
so delicious and it was cool.

01:16:38.348 --> 01:16:41.435
And I thought it was sort of
a cool neighborhood hang.

01:16:43.145 --> 01:16:45.564
This was almost like City Cafe
in that it was

01:16:45.564 --> 01:16:48.483
a small little restaurant
with a small group of people

01:16:48.483 --> 01:16:53.280
that really became
like my family.

01:16:53.280 --> 01:16:54.573
It felt like losing

01:16:54.573 --> 01:16:56.325
a good friend.

01:16:56.325 --> 01:16:58.327
BARBARA: People apparently
weren't ready for it.

01:16:58.327 --> 01:17:02.372
It sounds cliche to say,
Street was ahead of its time.

01:17:02.372 --> 01:17:05.125
Susan was ahead of her time.
And now it's interesting.

01:17:05.125 --> 01:17:07.211
Here we are.
And this kind of eating,

01:17:07.211 --> 01:17:09.463
again, is commonplace.

01:17:13.008 --> 01:17:15.802
LIZ: Do you consider
Street a failure?

01:17:15.802 --> 01:17:18.472
No, I think
it's a restaurant that closed.

01:17:18.472 --> 01:17:20.307
I think lots of restaurants
open and close.

01:17:20.307 --> 01:17:24.603
You know,
I think if you don't try,

01:17:24.603 --> 01:17:26.897
you know, you're never going
to close a restaurant.

01:17:26.897 --> 01:17:30.150
Nobody wants to have failures,
but it's part of life.

01:17:31.360 --> 01:17:33.195
My feeling is that...

01:17:33.195 --> 01:17:35.989
restaurants are
like Broadway shows.

01:17:35.989 --> 01:17:37.491
Some of them have long runs,

01:17:37.491 --> 01:17:38.784
some of them have short runs,

01:17:38.784 --> 01:17:39.952
but they all have runs.

01:17:39.952 --> 01:17:41.620
I mean...

01:17:41.620 --> 01:17:44.414
some restaurants last forever,
whatever that means.

01:17:44.414 --> 01:17:45.958
I don't think they're meant to.

01:17:45.958 --> 01:17:48.001
I mean, that said,
I would never open a restaurant

01:17:48.001 --> 01:17:49.670
to hopefully close it one day.

01:17:49.670 --> 01:17:53.590
But at some point, like,

01:17:53.590 --> 01:17:55.175
it's time to do the next thing.

01:17:57.719 --> 01:18:00.097
KAJSA:
I think we did some amazing,

01:18:00.097 --> 01:18:01.557
amazing things that were

01:18:01.557 --> 01:18:02.766
ahead of its time

01:18:02.766 --> 01:18:04.309
at that restaurant.

01:18:04.309 --> 01:18:07.521
And you can't control,

01:18:07.521 --> 01:18:09.606
you can't control some things
and it just happens.

01:18:11.567 --> 01:18:14.361
I think closing of Street
was a failure.

01:18:14.361 --> 01:18:18.699
It was a very sort of special
four or five years in time.

01:18:18.699 --> 01:18:21.910
But for sure, it failed.
It didn't succeed.

01:18:24.997 --> 01:18:27.207
When I found out Street
was closing,

01:18:27.207 --> 01:18:29.585
I worried for Susan.

01:18:29.585 --> 01:18:32.671
I felt it would be hard for her,

01:18:32.671 --> 01:18:38.677
and a real, um, emotional hurdle
to get over.

01:18:38.677 --> 01:18:42.014
I think I had to sort of
swallow maybe my ego

01:18:42.014 --> 01:18:44.224
a little bit to think like,
okay, well, I didn't do,

01:18:44.224 --> 01:18:46.101
couldn't do this without
Mary Sue.

01:18:50.898 --> 01:18:55.277
SUSAN: I felt insecure
about decisions I was making

01:18:55.277 --> 01:18:57.821
and I wasn't used to that.

01:18:57.821 --> 01:19:00.866
I had to figure out
how do I move forward?

01:19:00.866 --> 01:19:03.410
I felt like I had
to rediscover

01:19:03.410 --> 01:19:05.037
what it was
I was passionate about

01:19:05.037 --> 01:19:07.873
and rediscover who I was.

01:19:07.873 --> 01:19:13.086
And I think it just took time
for me to sort of regroup

01:19:13.086 --> 01:19:16.173
and decide I was
just going to try it again.

01:19:16.173 --> 01:19:18.592
What else am I going to do?
It is what I love.

01:19:18.592 --> 01:19:22.054
It's what I'm passionate about
and I'm going to continue on.

01:19:30.521 --> 01:19:33.190
Susan and Mary Sue
are both cooks.

01:19:34.399 --> 01:19:35.901
Like, you know, the old adage,

01:19:35.901 --> 01:19:37.152
"There's too many cooks
in the kitchen," right?

01:19:37.152 --> 01:19:38.862
Like, there's a reason for that.

01:19:38.862 --> 01:19:43.450
And the fact that they've been
able to be successful,

01:19:43.450 --> 01:19:46.328
be supportive of each other,

01:19:46.328 --> 01:19:50.374
and also like have
longevity as partners

01:19:50.374 --> 01:19:53.710
is really telling
about who they are as people.

01:19:53.710 --> 01:19:56.129
I think my relationship
with Mary Sue

01:19:56.129 --> 01:19:58.924
after closing Street

01:19:58.924 --> 01:20:00.759
shifted dramatically.

01:20:00.759 --> 01:20:02.427
We could do
our own separate projects

01:20:02.427 --> 01:20:03.887
and still be together.

01:20:03.887 --> 01:20:07.558
Because that's,
up until she opened Street,

01:20:07.558 --> 01:20:09.726
we both had involved
the other one

01:20:09.726 --> 01:20:11.436
in every single thing we did.

01:20:11.436 --> 01:20:13.438
That's a huge change.

01:20:13.438 --> 01:20:14.898
But I think, you know,

01:20:14.898 --> 01:20:16.608
and uncomfortable
in the beginning,

01:20:16.608 --> 01:20:18.986
but I think a very
healthy one in the end.

01:20:18.986 --> 01:20:23.365
I think it opened up
a whole new relationship for us.

01:20:30.914 --> 01:20:32.332
LIZ:
Do you think women

01:20:32.332 --> 01:20:34.376
have a harder time
in the business?

01:20:34.376 --> 01:20:36.712
In the restaurant business?
Or every business?

01:20:36.712 --> 01:20:38.380
Because I think every business.

01:20:38.380 --> 01:20:43.802
It's much less progressed
than I would have thought.

01:20:43.802 --> 01:20:45.929
You know, in the late '70s
when I was like busting

01:20:45.929 --> 01:20:48.056
into a man's profession,

01:20:48.056 --> 01:20:49.766
I thought, you know, 40 years,

01:20:49.766 --> 01:20:51.518
this is going
to really change things.

01:20:51.518 --> 01:20:53.520
When I was younger,
the way it was hard

01:20:53.520 --> 01:20:59.109
was more because the restaurants
were male-dominated.

01:20:59.109 --> 01:21:00.986
There was this energy of

01:21:00.986 --> 01:21:04.364
you had to be just as tough
as the guys, if not more.

01:21:04.364 --> 01:21:07.618
And you could get there
and they would appreciate you

01:21:07.618 --> 01:21:10.287
because you were one of
the guys, that kind of thing.

01:21:10.287 --> 01:21:12.956
When you look at the statistics,
they suck.

01:21:12.956 --> 01:21:16.668
There's always
been this way of feeling like

01:21:16.668 --> 01:21:18.837
you have to put all your energy

01:21:18.837 --> 01:21:22.174
into being as good
as you possibly can.

01:21:22.174 --> 01:21:23.759
And you get to the table,

01:21:23.759 --> 01:21:26.136
and then there's
just a bunch of mediocre

01:21:26.136 --> 01:21:29.097
sitting there with you
who didn't have to work as hard.

01:21:29.097 --> 01:21:32.976
Graduates from chef school,
53 percent are women.

01:21:32.976 --> 01:21:35.896
Women in power
in the hospitality industry

01:21:35.896 --> 01:21:37.606
who have management jobs

01:21:37.606 --> 01:21:40.859
or executive jobs
or ownership, seven percent.

01:21:40.859 --> 01:21:42.819
When you talk about
women in kitchens

01:21:42.819 --> 01:21:45.489
and how important
Susan and Mary Sue

01:21:45.489 --> 01:21:47.908
are to, you know,

01:21:47.908 --> 01:21:50.577
young women who want
to be in this business,

01:21:50.577 --> 01:21:51.995
I think about Julia Child also,

01:21:51.995 --> 01:21:54.039
because that was
really important to Julia.

01:21:54.039 --> 01:21:58.043
And so, in some ways,
Mary Sue and Susan have,

01:21:58.043 --> 01:22:01.547
the baton has kind of
been handed off to them.

01:22:01.547 --> 01:22:03.465
Have they been responsible

01:22:03.465 --> 01:22:05.384
for adding more women
to the industry?

01:22:05.384 --> 01:22:07.886
Definitely.
I mean, those are intangibles

01:22:07.886 --> 01:22:09.096
that you can't measure.

01:22:10.889 --> 01:22:14.518
Getting the Julia Child Award
from the Smithsonian

01:22:14.518 --> 01:22:18.021
and the Julia Child Foundation
was surreal.

01:22:18.021 --> 01:22:20.732
They were going
to really document

01:22:20.732 --> 01:22:23.610
some of the historical
significance

01:22:23.610 --> 01:22:26.321
of what we had done
and what we'd built

01:22:26.321 --> 01:22:29.199
and how we'd built it.

01:22:29.199 --> 01:22:31.535
Gosh,
all the recipes I taught you.

01:22:31.535 --> 01:22:32.953
[LAUGHTER]

01:22:32.953 --> 01:22:35.205
It felt like
a rite of passage or something

01:22:35.205 --> 01:22:37.624
to be able to give them
that award

01:22:37.624 --> 01:22:41.712
and be able to kind of
get some sort of closure

01:22:41.712 --> 01:22:45.382
or something on that loop
of how you've been my mentor,

01:22:45.382 --> 01:22:49.094
how you've been my friend,
how you've been my family

01:22:49.094 --> 01:22:51.597
and you receive
this amazing award.

01:22:51.597 --> 01:22:53.849
It's only right
that I should give it to you.

01:22:55.684 --> 01:23:00.314
We've eaten and cooked together
for 30 years,

01:23:00.314 --> 01:23:02.441
and...

01:23:02.441 --> 01:23:05.819
I remember every meal
with each one of you.

01:23:07.154 --> 01:23:08.322
You've changed my life

01:23:08.322 --> 01:23:10.490
and the course of the way

01:23:10.490 --> 01:23:12.326
we all experience food

01:23:12.326 --> 01:23:15.329
and the coming together
of cultures.

01:23:15.329 --> 01:23:20.792
And it's my honor to present
the 2018 Julia Child Award

01:23:20.792 --> 01:23:23.587
to Chef Susan Fenninger
and Mary Sue Milliken.

01:23:23.587 --> 01:23:25.797
[APPLAUSE AND CHEERING]

01:23:34.556 --> 01:23:36.517
You know
what Milliken just said?

01:23:36.517 --> 01:23:39.353
She just said, "Hurry up,
they're tired of us."

01:23:39.353 --> 01:23:42.439
That is so damn typical.

01:23:55.953 --> 01:23:57.371
All right...

01:23:57.371 --> 01:23:59.164
So this is going to be...

01:23:59.164 --> 01:24:00.832
Right here,
we're standing in the bar,

01:24:00.832 --> 01:24:03.502
sort of indoor-outdoor bar area,

01:24:03.502 --> 01:24:05.504
so it'll be fabulous
for the neighborhood.

01:24:05.504 --> 01:24:07.214
I'm excited about that.

01:24:07.214 --> 01:24:09.758
You can see the bar here.
Can't you see the bar here?

01:24:09.758 --> 01:24:11.426
-SUSAN: See how cool?
-LIZ: I see it.

01:24:11.426 --> 01:24:13.011
SUSAN:
So, the bar is here,

01:24:13.011 --> 01:24:16.598
and we're going to have
all these very cool craft beers,

01:24:16.598 --> 01:24:20.394
these specialty beers,
and mezcals and tequila

01:24:20.394 --> 01:24:23.230
from Mexico that hopefully
not many people have in town.

01:24:23.230 --> 01:24:25.148
Two-top booths along there.

01:24:25.148 --> 01:24:27.901
There's two big
four-top booths here.

01:24:27.901 --> 01:24:31.363
Two big tables here
that could be pushed together,

01:24:31.363 --> 01:24:32.865
where you could have
like 20 people

01:24:32.865 --> 01:24:34.575
or two big 10-tops.

01:24:34.575 --> 01:24:36.326
I love this kind of equipment,

01:24:36.326 --> 01:24:38.328
because you don't ever
have to fix it.

01:24:38.328 --> 01:24:40.622
You see, it's perfect equipment.

01:24:40.622 --> 01:24:42.791
There's our walk-ins.

01:24:42.791 --> 01:24:44.585
There's no light.

01:24:46.670 --> 01:24:48.172
Exciting, right?

01:24:48.172 --> 01:24:49.923
It's almost real,
it's almost real.

01:24:52.885 --> 01:24:55.679
MARY SUE: When the Sokalo
opportunity presented itself,

01:24:55.679 --> 01:24:57.890
my kids were grown more,

01:24:57.890 --> 01:24:59.683
I felt a lot more relaxed

01:24:59.683 --> 01:25:01.935
about you know,
yeah, maybe our team,

01:25:01.935 --> 01:25:04.229
and maybe it's more me,

01:25:04.229 --> 01:25:05.564
maybe we can handle
another restaurant...

01:25:05.564 --> 01:25:07.024
[LIGHT UPBEAT THEME PLAYING]

01:25:07.024 --> 01:25:08.650
with the idea
that we could have

01:25:08.650 --> 01:25:10.194
a neighborhood restaurant

01:25:10.194 --> 01:25:12.237
that was sort of
Border Grill 2.0,

01:25:12.237 --> 01:25:15.824
with a kind of
an update on the food,

01:25:15.824 --> 01:25:17.826
was super exciting
for both of us.

01:25:19.620 --> 01:25:23.415
Southern California and Mexican
blended together

01:25:23.415 --> 01:25:26.043
in a way
that really honors both,

01:25:26.043 --> 01:25:27.961
I think that's the right thing
for this time.

01:25:27.961 --> 01:25:29.254
[PEOPLE CHATTERING]

01:25:41.975 --> 01:25:45.687
To have a pandemic
in your 38th year of business

01:25:45.687 --> 01:25:47.314
is so much better than having it

01:25:47.314 --> 01:25:48.732
in your eighth year
of business.

01:25:48.732 --> 01:25:50.609
SUSAN:
We had to figure out like,

01:25:50.609 --> 01:25:52.486
how are we going
to get through this?

01:25:52.486 --> 01:25:55.239
We get funded
by World Central Kitchen

01:25:55.239 --> 01:25:58.075
to do 12,000 meals
for homeless.

01:25:58.075 --> 01:26:00.619
We had to bring back
20 different workers

01:26:00.619 --> 01:26:01.745
into the kitchen.

01:26:01.745 --> 01:26:04.331
Our team is inspired-feeling,

01:26:04.331 --> 01:26:06.959
because at least we feel like
we're helping a little tiny bit

01:26:06.959 --> 01:26:08.627
with the community here.

01:26:13.549 --> 01:26:15.759
Optimistic and positive.

01:26:15.759 --> 01:26:18.178
Hardworking for sure is
the first thing I think about.

01:26:18.178 --> 01:26:20.472
Persistent. Heh.

01:26:20.472 --> 01:26:22.766
Someone who doesn't like
to take no for an answer.

01:26:22.766 --> 01:26:24.309
You don't say no to Susan.

01:26:24.309 --> 01:26:25.936
-Anyone ever say no to you?
-No.

01:26:25.936 --> 01:26:27.771
I always say no to her.
What do you mean?

01:26:27.771 --> 01:26:29.565
[CHUCKLES]

01:26:29.565 --> 01:26:32.526
No, don't do that.
Don't cook like that.

01:26:32.526 --> 01:26:34.278
Measure that.

01:26:34.278 --> 01:26:37.698
-LIZ: Laundry or dishes?
-Laundry.

01:26:37.698 --> 01:26:38.657
Dishes.

01:26:38.657 --> 01:26:39.783
I said laundry,

01:26:39.783 --> 01:26:41.451
but I meant dishes.

01:26:41.451 --> 01:26:43.537
LIZ: You're at the movies.
Candy or popcorn?

01:26:43.537 --> 01:26:45.038
-Popcorn.
-Popcorn.

01:26:45.038 --> 01:26:46.915
-Ice coffee or hot coffee?
-Hot.

01:26:46.915 --> 01:26:48.208
-Hot.
-Ketchup or mustard?

01:26:48.208 --> 01:26:49.376
BOTH: Mustard.

01:26:49.376 --> 01:26:51.086
-Beer or wine?
-BOTH: Beer.

01:26:51.086 --> 01:26:53.005
-Sweet or savory?
-Savory.

01:26:53.005 --> 01:26:54.590
-More or less?
-More.

01:26:54.590 --> 01:26:56.008
Heh. Just the right amount.

01:27:02.514 --> 01:27:04.850
[LIGHT DRAMATIC THEME PLAYING]

01:27:49.269 --> 01:27:51.813
[FILM PROJECTOR TURNS OFF;
FILM FLOPPING IN ROTATION]

01:27:53.774 --> 01:27:57.027
Aren't you sick
of filming me, Liz?

01:27:57.027 --> 01:27:58.153
LIZ: Kinda.

01:27:58.153 --> 01:28:00.113
[LIZ AND SUSAN LAUGH]

01:28:00.113 --> 01:28:03.075
How long has it taken
to make this film?

01:28:04.785 --> 01:28:06.703
LIZ: Well, you're
a difficult subject.

01:28:08.455 --> 01:28:10.249
Oh, my God.

01:28:10.249 --> 01:28:12.459
All right,
well, stop filming me.

01:28:12.459 --> 01:28:15.546
Would you please?
I'm going to eat instead.

01:28:16.797 --> 01:28:17.798
Mm.

01:28:20.759 --> 01:28:21.760
Mmm.

01:28:23.303 --> 01:28:26.098
[UPBEAT THEME PLAYING PLAYING]

01:28:47.411 --> 01:28:48.620
You really like that?

01:28:50.372 --> 01:28:52.291
This is the most stupid thing
I've ever seen.

01:28:52.291 --> 01:28:53.542
[DOG PANTING]

01:28:58.380 --> 01:29:01.592
I've never heard
of eggs in candy.

01:29:01.592 --> 01:29:03.010
[LAUGHS]

01:29:03.010 --> 01:29:05.762
I don't--
You use eggs in cookies.

01:29:05.762 --> 01:29:07.639
Why can't you use it in candy?

01:29:07.639 --> 01:29:08.891
Okay.

01:29:08.891 --> 01:29:09.975
If not a little egg,

01:29:09.975 --> 01:29:12.186
a little hot water.

01:29:12.186 --> 01:29:14.146
-Is that the same as that?
-LIZ: That's the same thing?

01:29:14.146 --> 01:29:16.440
Well, it's moist.
It's moisture.

01:29:16.440 --> 01:29:17.649
And you beat it up.

01:29:17.649 --> 01:29:20.277
-It's moisture.
-I know, so it's fluffy.

01:29:20.277 --> 01:29:22.279
-LIZ: All right, I'll tell her.
-All right.

01:29:28.118 --> 01:29:29.703
LIZ: Okay. [GRUNTS]

01:29:29.703 --> 01:29:31.496
That was exhausting.

01:29:31.496 --> 01:29:33.874
-Getting it set up?
-Mm-mm.

01:29:33.874 --> 01:29:36.084
Filming you all.
I think they won't.

01:29:36.084 --> 01:29:38.003
[BOTH LAUGH]

01:29:40.756 --> 01:29:43.050
That was just
a great day though. Oh, my God.

01:29:44.635 --> 01:29:46.595
SUSAN:
You know...

01:29:46.595 --> 01:29:49.306
diced ginger, diced onions.

01:29:49.306 --> 01:29:51.475
-LIZ: I was there.
-I know.

01:29:51.475 --> 01:29:52.976
I'm reminding myself.

01:29:52.976 --> 01:29:56.855
Tamarind and sugar
and shrimp paste...

01:29:56.855 --> 01:29:58.732
[UPBEAT JAZZ THEME PLAYING]