Questions and A
Netflix presenter Phil Rosenthal comes into the city for a result of the eighth season of his show, which feeds from Sarma to Galeer Diner.
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Phil Rosenthal in season 8, episode 6 of “someone Feed Phil” (Las Vegas). / With the kind permission of Netflix
“This is a Cannoli that will change her life,” says Nick Varano, the restaurateur of Boston, someone Feed Phil Star Phil Rosenthal. At the beginning of Rosenthals in Boston, the two were followed by the eighth season of his show in modern pastries and debut on Netflix on June 18. A bite, and Rosenthal is dizzy with a contagious enthusiasm that even most of the Cannoli-Jaded Bostonians could convince to go back to the north end.
Stand in every episode – from Bangkok to Santiago to Kyoto – and you will see the same joy in every conversation with chefs, grocery lovers and locals in cities around the world. It is enough to get someone to book a trip around the world immediately or explore your own city with fresh eyes. And when the news spread that Rosenthal was shot in Greater Boston at the end of last year, we could hardly wait to look our own eating scene from his point of view. (As a bonus, we also get a little Rhode Island in the episode.)
After the Cannoli scene, the Boppy Titäbeni, its sitcom-Y sound, begins, who waves Every Loves Raymond to Rosenthal’s last life. Incidentally, the Emmy-nominated melody has a Boston connection: the band Lake Street Dive, born in New England, composed and carried out the topic. But Rosenthal itself is pretty much a Boston newcomer; He had been in the city a few times, but the episode was his first deep dive.
“This was a full week of eating in Boston, and I absolutely loved it,” he tells us shortly before the new season was published. “I loved walking around, I loved the old neighborhoods, I loved the story, I loved people. It was so much fun.” We talked to Rosenthal about his best bite from the episode, his thoughts about the Michelin guide to the city and much more.
Harissa Barbecue Duck Shish in Sarma. / Photo by Rachel Leah Blumenthal
Boston: Did you, since you haven’t spent a lot of time here yet, pre -made ideas about our eating scene?
PR: You know, I have learned not to have any preconceived ideas because I was absolutely wonderfully surprised by places around the world. When I went to Vietnam, I thought, now and all war films with apocalypse to have grew up – “Why should someone go to Vietnam for fun?” I arrived there and it was beautiful, magical, beautiful, full of smiling faces and great food, and that woke me up. Never think that you know a place.
The way the world is now, you can get a great meal everywhere. Due to the Internet, a cook in Peoria can see what a cook is doing in Paris and imitated it with local ingredients to transform it into its own thing so that they are wonderful [dining scenes] everywhere.
So I knew that Boston was a big city and is already known for certain foods. And I was sure that there is a large population with a migration background – worry enough, it is. As soon as immigrants have come, they get their culture and cuisine, and it’s always good. I have the feeling that the world is better when we punish.
Comfort Kitchen’s Ruck Duck. / Photo by Rachel Leah Blumenthal
What are the absolutely best bite that you had here during your week?
In Comfort Kitchen there is a jerk Duck Dish [in Dorchester] That I still dream and a lamb treasure in La Royal [in Cambridge].
Where do you think Boston is really excellent compared to other cities you visited – and what do you think could do better?
There is nothing that you can do better. It is unique and diverse and wonderful, and you have traditional things like the diner [he visits South Boston’s Galley Diner in the episode]And they have people’s personalities – it is perfect as it is.
We love to hear that. Our Big Boston Dining News is currently that the Michelin leader finally comes here – for good or bad.
How you should! Well, that’s good, it is only good, because it means that there is a sufficiently large restaurant scene and a worthy restaurant scene for Michelin who can draw attention and thus pay more attention to the restaurant scene.
We hope! There are some mixed feelings here. A concern that I have heard is that some restaurants could actually have their creativity boring in order to address Michelin, which is the examination of the lesson for examination.
Listen, critics are critics. Every critic is different and has his own taste. Now I know that you cannot be a three-star Michelin unless you have white tablecloths, but if you don’t want it, the people who give a restaurant a star on the Michelin Guide, creativity and they love food that is great without having. And don’t that like what most people like?
La Royal’s Jakobsmussel and Blue Cod Ceviche. / Photo by Rachel Leah Blumenthal
Based on what you have experienced as here, we say that you are Bostons One-Man Tourism Board: How would you summarize what we have to offer?
Story. Diversity. Beauty. Excitement. Wonderful people.
You are set.
The city has that. It is true.
Do you have the chance when shooting an episode without exploring the cameras quietly?
Yes, I have downtimes – I need the downtime. When I took a test with the show for another company and another producer for the first time 15 years ago, I went to London, and they usually had three star Michelin restaurants and 27 meals in seven days. I wanted to die on the second day. I realized when I ever had my own show in which I had to do what I would like to do, I won’t eat more than once or twice a day, and then I am hungry when the food comes. You want to say: “Oh boy!” not “oh no”.
Verve. / Photo by Brooke Elmore
Would you like to know anything else about this season?
To be honest, this is our best season. We go all over the world; I am thrilled that Boston is represented. I can’t imagine anything I want to change this season.
And next you will have a tour from August (including a September stop in Boston) – What can people expect from the tour?
We show a small highlight role of the season and then I have every show with another moderator. You can ask me what you want and hopefully I will tell funny stories about my life and my career – everything from Raymond to this show in the air and what it takes to make the show. And then the second half of the show with the audience is all questions and answers. I just love getting up there. This is my biggest North American tour ever – many cities and many cities on which I have not yet been. It is also very good research for the TV show.
Would you like to say Boston anything else?
Nothing other than “I love you”.
This interview was processed and compressed.
Neptune Oyster’s lobster role (the buttered version). / Photo by Rachel Leah Blumenthal
Go to where Phil goes to the Boston episode:
- Modern pastries: 257 Hanover St., North End, Boston, 617-523-3783, Modernpastry.com
- Galley diner: 11 P St., South Boston, 617-464-1024, Thegalleydiner.com
- Public market for Boston: 100 Hanover St., Downtown Boston, 617-973-4909, Bostonpublicmarket.org (his visit includes stops in the Laurel Greenfield Art, known for food paintings, Mo’rockin Fusion, Crescent Ridge and Red Apple Farm)
- Sarma: 249 Pearl St., Somerville, 617-764-4464, sarmarestaurant.com
- Bricco Salumeria & Pasta Shop: 11 Board Alley, North End, Boston, 617-248-9629, Briccosalumeria.com
- Sly Fox also: Charlestown, Rhode Island. Now closed, but keep the Facebook page of Sly Fox in mind to get messages about a future location of Connecticut by James Beard Award-Koch Sherry Pocknett.
- Baked: 577 South Water St., Providence, Rhode Island, 401-273-9760, Alforno.com
- Vervee Cafe & Bakery: 298 Massachusetts Ave., Central Square, Cambridge, 617-395-3125, verveinecafe.com
- Comfort kitchen: 611 Columbia Rd., Dorchester, Boston, 617-329-6910, Comfortkitchenbos.com
- Quincy Market: 206 S. Market St., Downtown Boston, 617-523-1300 (his visit includes a slice in Regina Pizzeria)
- Toscaninis: He goes to the second location – 159 First St., Kendall Square, Cambridge, Tosci.com
- Neptune oyster: 63 Salem St., North End, Boston, 617-742-3474, neptuneoyster.com
- Flour bakery & Café: He gets Takeout from an unknown place, flourbakery.com
- The royal: 221 Concord Ave., Huron Village, Cambridge, 617-823-1595, Laroyalcambridge.com
