Brooke reminds us that she is more than just a great chef. Kristen is watching over everything, but Josie is barely keeping up with her Bangin’ Bouilla. Boil boil toil and trouble. Stefan is training people and setting up. Sheldon is delegating his work to a dishwasher. This happens in real restaurants too.
It’s a frantic finish to prep time. Brooke and Stefan are trying their best to make people feel at home. The judges arrive to Atelier first. Tom, Emeril, Gail, Padma, and Danny Meyer. Nice-looking menu.
Lizzie is making 34 plates when Kristen only needs 10. Come on now, people. You know that communication is key. The charcuterie plate is a soup? But everyone seems to adore it, so Lizzie is winning on that front. Sometimes complete reinterpretations of plates can be risky. Josie’s non-frothy soup is causing a rift in the fabric of Atelier. Lizzie calls it a “clash of styles,” which is the understatement of the year. Mixed reviews on the bouillabaisse. Some displaced Liverpudlian says that the concept is great, but the execution is off. We call all dream beautiful food, but whether you call actually do it when you have to feed the masses is the biggest reality check in the business.
Urbano is running smooth, but Atelier is having a bumpy flight. Kristen’s shortrib is enjoyed, but lacks the Burgundy for the Bourguignon. Cheese course from Brooke results in $33,000 in dental expenses because of the toffee of pebbles. The dessert from Kristen is not loved by Gail, who secretly wants to be a light green macaron.
Universally they loved the charcuterie soup made by Thin Lizzie. Padma calls a finish to this Atelier affair and they head to Urbano. Urbano looks like an Olive Garden after payday and is on a wait. Stefan is doing the much-debated (in hospitality circles) move of rewarding diners with liquor if they get up from their table.
The judges finally get sat and get to watch the clusterfuck of people at the host stand to URBANo. Kilawen goes out. Stefan often makes sashimi crudo stuff so this is in his regimen. He’s good at it and it’s easy to pull off. I predict that will get called out for not thinking outside of the crudo. Balut goes out and Josh looks to have done a pretty fine job. The problem is that though these are seasoned food vets, they could have used a primer in Balut knowledge. Seems like it tasted good though. Josh is improving at a quick pace.