Week 3 brings the chefs to the cramped kitchen of Tom Bergin’s Tavern on Fairfax, the oldest Irish establishment in L.A., where they must re-invent traditional pub dishes ranging from bangers and mash to fish ‘n’ chips. Graham Elliot Bowles (Graham Elliot Restaurant), Jonathan Waxman (Barbuto), Ludo Lefebvre (Ludo Bites), Mark Peel (Campanile), Rick Moonen (Rick Moonen’s RM Seafood at Mandalay Bay), and Wylie Dufresne (wd~50) go head-to-head in a rousing attempt to satisfy the venues clientele with old-school tastes and skeptical attitudes towards "modern" pub food.