The video offers an exclusive glimpse into a day at Eleven Madison Park, the renowned 3-Michelin-star restaurant in New York City. We follow Dominique Roy, Chef de Cuisine and partner, as he oversees a massive team of 200 employees, from early morning prep to the intense evening service. The footage highlights the intricate operations, including detailed ingredient preparation, daily family meals, rigorous tastings for new and signature dishes (like the maitake mushroom skewer and sunflower butter), and the orchestrated chaos of the kitchen. The commitment to a fully plant-based menu is evident in the innovative techniques and thoughtful culinary creations. Pre-service meetings emphasize consistency and precision, ensuring every guest experiences the highest level of hospitality and culinary excellence.

Step inside the extraordinary brownstone studio of photographer Clara Aich, a space she describes as a "dream world" filled with an eclectic collection of sculptures and art. Originally an abandoned ruin when Clara discovered it, the building at 218 E 25th St, New York, NY 10010 was once the workshop of renowned sculptors Rochette and Parzini, who crafted architectural molds and carvings there since 1906. Clara, born in Budapest and trained in Vienna, arrived in New York City with just $100 and a determination to pursue commercial photography, even working for the acclaimed architect photographer Hans Namuth. Despite initial warnings about the dilapidated state of the building, Clara fell in love with its unique spirit and embarked on a 40-year journey to restore it, preserving its rich history while turning it into a vibrant hub for artists, musicians, and the local community, often hosting gatherings like readings and performances. Now, as she prepares to sell the beloved property, Clara hopes it finds a new owner who will cherish and respect its artistic legacy as much as she has.

In this episode of “Most-Ordered,” Eater showcases the popular steak frites from Lori Jayne at Danger Danger in Bushwick, Brooklyn. Chef and owner Sam Braverman details the components of this sought-after dish, including hand-cut Idaho Russet Burbank potatoes for the fries, USDA Prime chuck flap for the steak, a rich steak butter made from beef trim and herbs, and a complex au poivre sauce featuring shallots, cognac, white wine, and various seasonings. Braverman explains each step, from portioning and preparing the steak and potatoes to cooking the steak on a flat top and simmering the sauce to perfection. The video highlights the meticulous process behind making this dish, emphasizing techniques like soaking the fries to regulate starch and layering flavors in the sauce, resulting in a unique take on a classic that has become an obsession for diners.