A Day at America’s Best Steakhouse | On The Line | Bon Appétit
Bon Appétit spends a day on the line with Chef Michael Vignola of The Eighty Six, North America’s number one steakhouse. This historic NYC restaurant was a popular spot for the likes of F. Scott Fitzgerald and Earnest Hemingway and is straight out of the 1920s. 102 years since opening, this tiny restaurant (just 10 tables) continues to push boundaries and uphold its big legacy.
00:00 Intro
01:07 Aging Meats
02:44 Portioning Beef
06:33 Breaking Down Fish
11:40 Cups Up
12:41 Deliveries
15:50 Foie Gras
17:04 Admin Meeting
18:23 Pre-Shift Meeting
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31 Comments
Anyone else like to have a drink while cooking and watching these videos?
The title reads like something Stefon would have told Seth on weekend update.
Looks delicious
Awesome, that's a team/family… Congrats 🎉
The strawberries Look anemic
Can never trust a guy who’s bald with long hair
That Deckle meat reminds me of Bavette? Or am I totally off here?
86!!! Watch out the DoJ is gonna come after you with a name like that
You guys do a great job of getting engaging and interesting chefs to present their stuff. Would never want a whole duck but I'd listen to this guy talk about it for ages.
This video hits so hard. We run a small Cocktail & Oyster Bar and many feelings and vibes coming through. I would love to dine there and great job on the video
I have mad respect for everyone working in the kitchen, insane hours, stress, level of skill, then only to have some idiot customer complain about sth they do not understand. I would never be able to do that.
Compared to the competition, the value for money this restaurant offers is outstanding.
Just compare their menu to those of the big Manhattan peers.
All that out of a shoebox sized kitchen
As a Chef in training that knife was amazing and thought it should be highlighted!
WAGOOOH
Why would you want a lunatic in hospitality? You want them in a hospital, surely?
I hope that when the cameras are gone, chef is teaching others to do the butchering. These skills make such a difference on the menu because they allow restaurants to serve unique dishes rather than what everyone else is making.
Les Grossman got out of the movie business.
I just wanna walk through the building 😂
Great personality, amazing looking food and attention to detail.
Iah washi? Dafuq
Real lack of cooking in this one
This guys designed for content – he’s brilliant
3:13 its a what
His energy is contagious. This kitchen gave me claustrophobia though
For those wondering about the 101 best steakhouse list.. It's a paid PR list. My friend works at Margaret (#2) on the list, and they paid $30k. Their steaks are "OK" but they charge a premium because they're #2 on the list.
There is no middle class in New York City. No one working in that restaurant has a family with 3 kids. Its just company owners hiring college kids, which make up the majority. Thats why there a socialist Mayor
I really like this Chef. He is not only knowledgeable, but he seems like a teacher. He can definitely teach a class at the CIA.
This guy is so charismatic, brilliant insight into his restaurant!
Why is he wearing nitrile gloves only on one hand? Hes rubbing more meat with the other
That was awesome!!! Congratulations!! I'm sure it's well deserved. One day I will be your guest!!😊❤