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Shellfish, they're a ripping good time. Tony cracks open a science fiction-sized crab.
Lamb brain in red wine sauce; sphincter sausage in Austria; lamb, caveman style in Greece; lamb noodles in NYC.
Fresh seafood, straight off the boat. "Drop a net in the river and you've got more crabs than a beanbag chair at Tila Tequilas." In Colombia, Tony heads across the channel from Cartagena to Tierra Bomba, an island with a completely different way of life than its bustling urban sister city. The streets are reminiscent of an African village, the people make their living off of the sea. Arnufo, a local lobster fisherman, invites Tony and Jorge to a meal at his mother's restaurant, the only restaurant on the island, complete with lobster that Arnufo caught that morning. Then he jets to Croatia, two decades after its brutal war for independence, which is now touted as The New Riviera.
The most prehistoric method of cooking still proves to be the best. A juicy cut of meat, the open fire, and repeat. In Yabuli, China, Tony is invited by a local man to dine with him and his wife, Shelly, at a popular mobile restaurant. The specialty of this motorbike-powered doublewide is meat. On a stick. They devour steak on a stick, chicken organs on a stick and butterfly larvae on a stick. In Uruguay, Tony learns the true meaning of taking your time to enjoy life. In the tiny village of Garzon, chef Francis Mallman has opened a popular restaurant that specializes in cooking foods over fire. From whole cows roasting next to the open flame, to smoked, salt-crusted pig legs. Then, in Montevideo, Uruguay, Tony and his brother Chris encounter a plethora of grilled meats at Montevideo's Mercado del Puerto. Forget the sides, they want meat, and they want it now. In the Ozarks, Tony and the local band Ha Ha Tonka fire up the barbecue. And what to go better with it than some target practice while they're waiting? After the shootout, they enjoy some bacon-wrapped venison, pork chops and T-bone steaks. Of course, there are the ever-present mashed potatoes, baked beans, and cornbread, with some corn on the cob as well.
There's nothing like good old-fashioned, heart-pumping action as Tony lives out his adrenaline junkie fantasies. In China, Tony visits the mega-lux Yabuli Ski Resort in the Changbai Mountain Range. Here, he meets Graham Kwan and Patrick Fournier, two executive partners of the resort. Not only does Tony relish the mostly empty slopes, but he also enjoys some Iranian caviar and beer on the gondola ride up the mountain. Luxurious, indeed! On his last run, fortified by alcohol, he takes an exhilarating ride down a luge run on a sled in a blizzard - and comedy, of course, ensues. In Mexico, Tony and Carlos, head chef at Les Halles in NYC, make their way to Carlos' hometown outside Mexico City. Carlos introduces Tony to the traditions surrounding bullfights: parades, street food, liquor, and fans. Then, joined by Carlos' extended family, Tony and Carlos watch as toreros taunt a bull into submission, not exactly Tony's cup of tea. In Australia, Tony finds himself fully suited in scuba gear and inside an aquatic tank, surrounded by 11-foot-long grey nurse sharks. Luckily, Tony's guide and shark expert, Brendan Kelly says these 350-pound beasts with razor sharp teeth are as gentle as little lambs. Sea turtles and stingrays also swim by, but the sharks seem to be the creatures that love to get right in Tony's face.
Strange, unusual and out-right weird. Tony's appetite is as big as the ocean, and he loves the sea. In Queens, NY, chef David Chang joins Tony at Sik Gaek, home to traditional Korean dishes. They tear through wriggling chopped octopus, piles of steaming seafood, and glasses of Korean beer. In Japan, Tony loses all sense of time in the small town of Noboribetsu Onsen, where he unwinds at a ryokan, a Japanese style bed-and-breakfast. Here, Tony is treated to a robatayaki feast, a fisherman's barbecue of red snapper, scallops, sardines, and crab. He enjoys the comfortable laid-back Hokkaido dining pace as he fills up on fresh seafood and sake. Then Tony travels to Italy's serene Amalfi coast. Local chef Rocco Iannone dives into the sea in the middle of a rainstorm and retrieves a bucketful of fresh sea urchin. After cracking a few open, Tony heads to Rocco's restaurant, Pappacarbone, for another taste of the sea. He dines on two types of local clams cooked in olive oil and parsley, served with spaghetti. Rocco also serves a whole octopus, battered in flour and fried, with a pizzaiola sauce made with red oregano and caciocavallo cheese.
The recipe for the perfect form of transportation: a nice car, or maybe a scooter, or boat, and if possible bring a chef along. Any way you measure it, transportation is a huge part of traveling, so why not make it memorable. In Laos, Tony finds himself in Wang Prabang, a spiritual hillside community known for its beautiful monuments and places of worship. Elephants are revered in this community, so what better way to show his respect than to ride an elephant through the jungles? In Tony's words, "it feels like your riding on top of a giant scrotum." In Medellin, Colombia, buses are a highly regarded expression of individuality and pride. Here it's a pimp my bus moment, all the time. He takes a ride with chef Andres to the Plaza Minorista for a small breakfast. Little does he know that the Colombian tradition is to eat breakfast like a king, lunch like a prince, and dinner like a pauper. After devouring nearly all of the fried eggs, rice, empanadas, beans, arepas, and various meats on his plate, he's ready for the day. In Malaysia, Tony meets up with an old friend, David, who has previously shown him around Kuala Lumpur and Borneo. David takes Tony on a fancy gardenia-covered carriage ride through the streets of Panang. Tony feels like he's in Liberace's wedding in the carriage. He is not thrilled, even with a beer in his hand.
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On the last leg of his final No Reservations tour, Tony travels just across the river to Brooklyn, a part of New York that he's barely visited. Tony explores the cutting edge food, music, and people that the area offers, but also meets the nostalgic characters and stalwarts of the old days who co-exist with the new Brooklyn.
Nearing toward the end of his final tour, Anthony Bourdain travels to the Caribbean for fresh fish and more in the Dominican Republic.
In this special episode, Tony experiences a Haitian cemetery on the Day of the Dead, has a humorously horrific Halloween party in Transylvania with Zamir, and heads to Iraq covered in body armor, prepped for minefields & death.
Rio, a perfect city that is almost impossible to not love. But Tony only wishes that he could enjoy his time more in this Brazilian paradise as he nervously awaits his wife's Jiu Jitsu battle.
This special episode of No Reservations serves up a refresher course on the Seven Deadly Sins: lust over a simple plate of pasta in Rome, disturbing display of wrath in NYC, and a bloody example of sloth in Finland.
"If this was a film I would tell you the story of a roadtrip!" Behind the wheel of a classic Citroen DS, Tony Bourdain coasts down a quiet road in Burgundy. Seated beside him is chef, television host and Burgundy native Ludo Lefebvre, who has joined Tony to rediscover the place of his birth.
Tony travels to Emilia Romagna, the "breadbasket of Italy," with acclaimed NYC chef Michael White. In a red Ferrari California, the 2 travel across the region, sampling the foods that make this part of Italy great.
In this special episode Tony dives into the holy trinity - Sex, Drugs and Rock & Roll, from recording music in the Mojave Desert with Queens Of The Stone Age to a tutorial on making food porn to burning cocaine in Panama.
On the next leg of his final tour with "No Reservations," Tony travels to Sydney for the sheep farms of the blue mountains to the chic innovative restaurants of the big city. He samples fresh seafood, old school charcuterie, and the ubiquitous Australian barbie.
At the start of his final tour with "No Reservations," Tony heads to Austin, TX, during South By Southwest: an international music, film and interactive festival. Tony looks to local chefs, BBQ Pit-masters and local bands that call Austin home, to guide him through the city.
In Penang, Tony Bourdain discovers a beautiful rice and shrimp dish wrapped in a banana leaf that he can't get enough of, then eats fresh snapper on Monkey Beach which surprisingly lives up to its name.
In this episode of No Reservations, Tony Bourdain heads to Tijuana, Mexico and the Baja Peninsula -- a place he admittedly knows very little about.
Anthony Bourdain heeds the calls of his Finnish Facebook fans and takes a trip to Helsinki, Finland. Tony joins musician Sami Yaffa for a liquored-up tour of the world's only pub tram, a bloody sauna and an unexpectedly exciting dinner with a cabbie's mother.
Tony heads to Japan for the gastronomic event that is, "Cook it Raw," which brings together some of the best chefs in the world and throws them into an unfamiliar environment with unknown ingredients.
Once the center of the richest empire in Europe, Lisbon now faces one of the worst financial crises in the EU. But even as it struggles with rising debt and unemployment, Tony finds out that Lisbon is experiencing a cultural and culinary renaissance.
Croatia's Istria and Dalmatia regions are toured. Included: swimming with bluefin tuna; truffle hunting.
Tony Bourdain travels to Kansas City, MO, the BBQ capitol of the world with pal Zamir Gotta in search of the best barbeque. While there, Tony meets up with musicians, Dan and Patrick of The Black Keys for some serious finger licking meat.
Tony travels to Mozambique and finds himself in a mysterious, post-colonial Africa. From Portuguese ruins on Mozambique Island, to the vibrant metropolis of Maputo, Mozambique doesn't look like anyplace Tony has been so far.
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Tony travels beyond New Orleans and into Cajun Country to find out what sets bayou culture apart. He dines with locals Wendell Pierce and Lolis Elie, partakes in an authentic crawfish boil and ends his trip with a whole-hog roast.
Tony and his crew venture to the war zone and fledgling country of Kurdistan to explore the tragic history and hopeful future of the ethnic group known as the Kurds.
Tony and friend Zamir Gotta team up for a trip to the former Soviet Republic, the Ukraine. They tour Chernobyl and the radiated ghost town of Pripayat, explore a once top-secret port for Soviet submarines, drink vodka and enjoy green borscht.
The host explores the High Desert of California with rocker Josh Homme of Queens of the Stone Age.
Tony travels to Spain’s Costa Brava to cook and dine with chef Ferran Adria at El Bulli before the “best restaurant in the world” closes its doors for good. Friend and chef Jose Andres joins Tony for the experience of a lifetime.
After learning from 2 Italian-American chefs in New York that Italian food was forever changed in this American land of plenty, Tony wonders what was lost in the fare’s long trip from the Italian homeland.
Tony knew Macau as the place where fireworks were made. Those factories have since been replaced by casinos and now the island is known as the "Vegas of Asia." Tony visits the Macau Tower bungee jump, the largest in the world, and takes the ultimate plunge.
Tony travels to Cuba in the search of the island's heart and soul where beauty abounds in the people, the food and the architecture and streets that are riddled with pristine cars from a different era.
On March 11th, 2011 a massive earthquake struck Japan, the largest in its recorded history, unleashing a devastating tsunami that claimed thousand of lives - a few weeks prior, Tony and his crew set out to discover Japan's northernmost prefecture, Hokkaido
No Reservations in Boston is not about the fine-dining establishments, nor is it about what new, young chefs are creating on the cutting edge of Boston cuisine. This episode is about the tough and infamous side of Boston. This episode is about Southie.
The mighty Amazon -- called the last great undiscovered culinary frontier by Chef Ferran Adria. It is here that Tony has come to immerse himself in undiscovered gastronomical treasures and search out a legendary and delicious Amazonian creature of the deep.
Anthony Bourdain heads to the rugged lands of West Plains, MO, backdrop of the book and Oscar-nominated film Winter's Bone.
Blood sausage, hunting, pastries and something called "Pus Stick" challenge Tony's pre-conception of Vienna as a pastry-filled "Sound of Music" nightmare.
Most Americans know Nicaragua best for the Iran-Contra affair of the 1980s, but what is this country like now, over 20 years later? Tony visits locals young and old to find out what it means to live in Nicaragua today.
Tony visited Cambodia 10 years ago with what he now views as a narrow perspective of the world. Now he sees the parallel between Cambodia's development since then and his own maturation and seeks to reconnect with this historically rich country.
Tony visits Haiti, a country dealing with a cholera epidemic and an impending hurricane. During his trip, Tony meets with Sean Penn in the tent city built by his relief group. At the end of his trip, Tony is unsure of what the future will hold for Haiti.
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Tony and Michael Ruhlman prepare a holiday dinner that goes awry. Chefs Mario Batali, David Chang and Duff Goldman pay Tony a visit.
Tony visited Madrid, Spain's capital city, during the 2010 World Cup when this large and diverse country came together.
No Reservations kicked off its very first episode in the City of Light 6 seasons ago. For the 100th episode, Tony and the crew return to Paris, the city where it all began.
The one-hour “What Were We Thinking?” special offers an after-hours look into the past five years of filming NO RESERVATIONS – a world of comical indecision and dysfunction, mixed with heartwarming stories, breathtaking backdrops…and of course, plenty of local libations. Filmed with Bourdain and executive producers, Chris Collins and Lydia Tenaglia, “What Were We Thinking?” takes a light-hearted look back at 100 memorable adventures. Over the course of the day renowned chefs and celebrity fans of the show including David Chang, Eric Ripert, Ted Nugent, Marky Ramone, and Ty Burell will be providing special messages.
Behind the scenes of the making of the Kerala, India episode.
Anthony Bourdain returns to Lebanon to film the show he was meant to do in 2006
Anthony Bourdain dines on classic Italian dishes and adopts the mindset of the Roman people – living a simple life and eating fresh, seasonal ingredients.
Anthony Bourdain travels to Dubai, the second-largest and most populated of the 7 states that make up the United Arab Emirates. He dives into Dubai’s extravagant food scene with restaurants catering to "the rich and super rich."
The show takes a look back at Tony before the fame of No Reservations and his top selling book Kitchen Confidential.
Tony visits Kerala in southwestern India and samples many spicy and flavorful dishes, from street food to home-cooked meals. Also: Indian actor Mammootty invites the host to visit him on the set of his action film.
Tony visits Liberia on the west coast of Africa and gets a taste of the local food and culture.
While on a speaking tour through the United States, Tony visits the cities Livonia, Michigan, Columbus, Ohio, Minneapolis, Denver, Austin and Milwaukee and searches out high-end and innovative dining to counter a perception some have that the middle of the United States represents a culinary wasteland.
Anthony Bourdain travels to the Grenadine Islands to sample local cuisine and explore the Caribbean lifestyle. He tries scuba-diving, fishing and hunting for local delicacies.
Tony has never been shy when it comes to expressing his feelings toward, well, pretty much anything. With the help of a few friends, including the illustrious Ron Jeremy, Tony gears up for Food Porn, round 2.
Gguided by one of his cameramen, Maine native Zach Zamboni, Tony travels to Portland and Rockland, Maine for fresh seafood and more.
Before tackling a recipe, there are some basic cooking skills everyone should know. In this 'Techniques' special, we are shown some of the world’s best chefs including Jacques Pepin, Thomas Keller and Tony Bourdain, who demonstrate classic and simple dishes.
Anthony Bourdain travels back to his favorite place on Earth -- Vietnam. This time to check out Vietnam's Central Highlands. And what would a trip to Vietnam be without a sampling of a famous noodle dish? Tony seeks out the Northern Vietnam version in the Old Quarter of Hanoi.
Provence's simplistic lifestyle and approach to food is one of its most captivating and salient qualities. Tony becomes enamored with its culture and cuisine, stressing fresh and superior ingredients like wine, cheese, bread and beautiful cuts of meat.
Tony arrives in the dead of winter in Harbin, China, a season that defines the Dongbei people and the nature of their cuisine. Tony samples hearty stews, mountains of dumplings and the sharp flavors of pickled and preserved vegetables.
As he explores the nature of obsession, Anthony Bourdain meets food-obsessed individuals encapsulating the beautiful and often eccentric results devotion has on one’s life.
Tony meets with local chefs and foodies who help him sift through the endless amount of meat skewers, fish stews and street food stalls of Ecuador.
Tony visits cities in Hudson Valley in New York State, accompanied at times by food writer Michael Ruhlman. He enjoys local crabs, visits his alma mater The Culinary Institute of America and Mohonk Mountain House, and has lunch with actor Bill Murray in Yonkers. He also meets his biggest challenge, the 10 year old daughter of Michael Pardus, Sierra.
With the help of some local experts, Anthony Bourdain tests the new culinary landscape in the "city of spires."
Brittany's reputation as one of France's most alluring culinary corners has lured Anthony Bourdain here to uncover its succulent secrets.
As the largest city in Turkey, Istanbul is home to vibrant and diverse cultures and cuisine. Tony explores this massive city, meeting new friends and tasting world-class food along the way.
Tony travels to Panama, which is rumored to have originated from an Amerindian word meaning "an abundance of fish." One of Tony's stops includes the Mercado de Mariscos, a swank new fish market to sample the national go-to dish: ceviche.
In Season 5 of his Emmy-nominated series, No Reservations, Bourdain goes local once again, practicing the martial artistry of kendo in Tokyo, perfecting the not-so-subtle art of chasing lizards in Saudi Arabia, and finding unexpected genealogical connections in Uruguay.
In Season 5 of his Emmy-nominated series, No Reservations, Bourdain goes local once again, practicing the martial artistry of kendo in Tokyo, perfecting the not-so-subtle art of chasing lizards in Saudi Arabia, and finding unexpected genealogical connections in Uruguay.
Tony visits Sardinia, his wife's homeland, and learns what it means to be Sardinian as he gives himself over to the Busia family for a week. From the craggy mountainous landscape to the exotic cuisine and age-old traditions, Tony learns that Sardinia really is it's own country with a strong island mentality and an even stronger personality.
Tony Bourdain knows the jungles of Malaysia and the streets of London better than he knows what's just outside his hometown of Manhattan, so he enlists the help of some locals to explore New York’s other 4 boroughs. Tony will travel to Queens with chefs Chris Cheung and David Chang; he’ll explore Staten Island with David Johansen, lead singer of the New York Dolls; and check Brooklyn and the Bronx with his friend Famous Fat Dave.
Based on the results of an online poll, Tony answers the Top 10 viewer queries in Burning Questions. You’ll be surprised, terrified, disgusted and thoroughly entertained!
The Rocky Mountains are an outdoorsman’s paradise, and ranchers are a large part of Montana’s culture. Tony visits the Metcalf family, fourth-generation ranchers, to gain some insight into what it means to call Montana home. Tony goes fly-fishing with local and jack-of-all trades, Dan Lahren. Later in the evening, Tony joins a manly conversation about meats, old-time tough guys like Clint Eastwood and John Wayne, and right vs. wrong. Good all-American food, all-American men and America’s beautiful land.
Blending influences from India, China, Cambodia and the rest of Southeast Asia, Thai cuisine uses 5 fundamental flavors: sweet, spicy, sour, bitter and salty. In an effort to experience each of these tastes, Tony explores bustling Bangkok and its local street foods. As soon as the crew arrives in Bangkok, they find themselves in the center of a political upheaval. Amid the protests, violence and uncertainty, Tony and the crew make a point of discovering the elements that make Thailand magical.
San Francisco is a city of districts, each one with its own quirks and flavors. Chinatown is a bustling neighborhood with delicious restaurants around every turn. The Fisherman’s Wharf area houses a popular farmer’s market filled with fresh produce, beautiful flowers and organic foods. One of Tony’s stops is Red’s Java House, where the cheeseburgers are hot, the chili cheese fries are even hotter and the beer is cold. Tony can’t go wrong in a city so interesting, dynamic and complex.
This behind-the-scenes look at No Reservations reveals a common thread throughout all No Reservations episodes – street food. Oftentimes, Tony says the most enjoyable and authentic food in a country or village is sold by merchants from carts in outdoor markets or roadside stands. From local variations on the hot dog to unidentifiable fried meats, from sautéed insects to steaming bowls of noodles, these culinary treats are what keep Tony going on the road.
In the bleak, cold winter, Tony meets up with his good friend Zamir and the two travel to the heart of America's Rust Belt with stops in Baltimore, Detroit and Buffalo. After visiting this misunderstood region, Tony realizes that it's not just home to auto factories and cold weather, but it's also full of kind people and delicious food.
Melbourne is Australia's second-most populated city and its cultural capital. It's a real melting pot, and Tony is off to discover what makes the Melbourne area so special. Luckily, many of Tony's friends live in Melbourne, and they take him to sample the city's many different cuisines.
Inspired by its natural diversity, Chile's cuisine consists of beef, pork, seafood, fruits and vegetables. While in Chile, Tony visits Santiago; a small town in the Curico Valley; Patagonia; and the Chilean coast.
Anthony decides to move to the country for a year to write the perfect Vietnam book. Along with a local chef and realtor we explore the country and what Anthony can expect as a full time resident.
Sri Lankan cuisine has been influenced by the Portuguese, Dutch, British, Indian, Arab, Malay and Moors. Tony experiences this cuisine in Colombo and the surrounding area.
Tony teams up with some notable guests and visits some of the oldest, most classic, and undoubtedly-NYC restaurants. Unfortunately, these cornerstones rich with culture and diversity struggle against the changing landscape of the new Manhattan.
Anthony Bourdain visits Manila, the second-largest and most well-known city in the Philippines. He'll meet up with travel author and foodie Claude Tayag for some traditional Pampangan seafood. Later on, Tony pairs up with Augusto, runner-up for the "No Reservations" FAN-atic Special casting call, in Cebu City.
Tony presents a XXX selection of all that's lip-smacking and luscious in the world. For hardcore viewers only.
Anthony heads to Chicago where he examines the cuisine and culture which the windy city has to offer.
Having worked in kitchens alongside many generations of Azorean Portuguese immigrants, Tony decides it’s time to find out more about their motherland and explore the culture that molded so much of New England’s heritage. He hops from one island to the next while on the archipelago, dining on potatoes, pork, sausage, cabbage, shellfish, Portuguese soup and washing it all down with Gin and Tonics. From the hot springs in Furnas on Sao Miguel to one of the most remote locations in the world on Sao Jorge, and onto the beautiful wine making region of Pico, Tony experiences the best of Azores.
Tony Bourdain is in Washington D.C. to explore this city of contrasts - democrat vs. republican, affluent vs. poor, visible vs. invisible, black vs. white.
Tony's mission, on this trip, is to step away from the Venice of tourists and into the Venice of Venetians. Venice is an extraordinary city filled with ancient monuments, sprawling palazzos, quaint cafes, and vibrant markets.
Anthony Bourdain discovers the beauty behind the street food of Mexico.
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Bourdain with guests Amy Sacco, Bill Buford, Ted Allen and Chris Wilson dine at NYC restaurant wd~50 and discuss various topics related to food and restaurants.
In honor of Labor Day, Tony takes us backstage for a very special highlight show that includes goofs, silliness and some of the baddest food on the planet.
Tony is determined to avoid doing the "tourist thing" and visiting the Egyptian pyramids, but rather explore what it means to be Egyptian; to spending an evening at a men's cafe smoking Shisha, to a boat ride down the Nile and spending time in the desert with a group of Bedouin men.
Tony has long admired some of Spain's top chefs; however, Spain culture and cuisine has more to offer than just Ferran Adria.
Tony hits Tokyo to examine the similarities and contrasts between the perfect knife and the perfect sushi, martial arts and flower arrangements.
Tony tours the bottom half of the U.S. He takes off on an old fashioned road trip to enjoy Americana. From the quirky to the classic, Tony tries it all.
Tony joins his brother Chris to explore South America's Uruguay where they have family. The two set off in search of their roots.
After a world wide search, Danya Alhamrani was chosen as a superfan of the show. Her job? She has to showcase the local side of her Saudi Arabian home.
This week Anthony is in Colombia, a country that finds itself the setting of one of South America's most remarkable transformations. In the 25 years since the death of Pablo Escobar, one of the world's most notorious drug lords, this once war-torn country has emerged like a phoenix from the scars of the past. Colombia offers Tony a tantalizing mix of cultures, delicious food and beautiful mountain scenery.
Tony has always been fascinated by Asia. This time he's visiting Laos, a less popular tourist country, to investigate its history, culture and unique culinary offerings.
Tony has been away from Brasserie Les Halles, where he last worked as a chef nearly a decade ago. Given the opportunity to spend another day on the job; he re-evaluates his skills in the kitchen, his love of New York and his life as a chef.
Tony visits Hawaii where he tries spam, enjoys surfing, visits a volcano, and samples some local delicacies.
Tony and Zamir have had many adventures. This time they're in Romania to celebrate Zamir's birthday. Along the way, they learn about vampires, communists, and the strong cultural history of Romania.
There is more to Jamaica than reggae music, drugs and resorts. Tony attempts to discover the real Jamaica–a country plagued by gang violence, run down property and political strife. Poet Mutabaruka joins him on part of the tour.
There is something alluring and menacing in the air throughout the UK when it comes to the people, the scenery, and especially the cuisine, and Tony is off to try and discover what that mystique is.
Hurricane Katrina has infinitely changed the city of New Orleans. As Tony explores the impact the storm had on the city, Tony discovers that the heart and soul of the city is still alive.
Unhappy past experiences have Tony kicking and screaming as he succumbs to a visit to Greece. Often surrounded by music, dancing men, various firearms, and distilled local spirits; he discovers how a history of invasion, occupation, and deprivation have shaped the Greek cuisine over the centuries.
Vancouver (in British Columbia) has a flourishing film industry, beautiful landscapes, and a progressive food scene.
Tony explores the contrasting sides of Berlin. He is both repulsed and and attracted to the good and the evil in the city.
The country of Singapore is serious about food. The cuisine of Singapore borrows from Chinese, Indian, Malaysian and Indonesian traditions. Along the way, it uses the cheap and plentiful ingredients of the the country to make the food available everywhere.
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Tuscany gives Tony a taste of heaven and hell. Hell because the trip to get there was filled with difficulties. Of course, the heavenly scenery, delicious ingredients, and tasty cuisine might be enough to make Tony forget the awful start to the trip.
Tony Bourdain has missed out on the culture and history of South Carolina because he's never traveled there before. Will he find the delicious cuisine and Southern hospitality it's known for?
Tony explores the city of Buenes Aires. There he finds an exciting night life, delicious food, and friendly locals. From nightclubs to paragliding to cattle ranches, Tony experiences it all.
Tony travels to the Mecca of Asian cooking–Hong Kong. The combinations of styles, cultures, and flavors fascinate Tony.
When Michael Ruhlman convinces Tony to visit Cleveland, he's not expecting to like it at all. However, he soon finds that he has more in common with the town than he first thought.
Tahiti is the picture of paradise, but there's more to Tahiti that just pretty beaches. Tony travels through French Polynesia, trying to discover the darker secrets tourists never see.
Tony once thought San Paolo was a horrible and ugly city; however, recently his friends have convinced him otherwise. As he explores the city, he develops a fondness for the rich culture that has developed from the mix of rich, poor, young, and old.
Tony Bourdain has always loved New York, but recently he has become disillusioned with the tourist destination that New York has become. So, with the help of Andrew Zimmern, a New York yellow taxi and others; Tony tries to discover the heart and soul of the city he has always loved.
Tony Bourdain has always loved Asia. This time he's traveling to parts he's never been to–farther, deeper. From Shanghai to Tibet, Tony searches for the elusive Shangri-La.
Tony travels to LA where he explores the other side of the high-powered town. SWAT teams, roller derbies, and musicians are all part of the LA experience.
Tony Bourdain meets up with his old friend Zamir to explore Russia, Zamir's homeland. The food is hearty, and the company intriguing when the two meet up with a former spy. Tony spends most of the trip seeking revenge on Zamir for an incident that happened in Uzbekistan.
Tony learns how the locals from Namibia survive in a primarily desert country.
The Pacific Northwest is filled with everything - history, coffee, fresh produce, trees and obsession. Chef Anthony Bourdain is setting off to visit the land introduced to us by Lewis and Clark, to rediscover it.
Tony Bourdain heads to the African nation of Ghana. While there, he sees the startling contrast of old Ghana to modern Ghana. The old ways include slavery, forts and the military. Modern Ghana celebrates with interesting food and music.
Ireland is steeped in history and traditions, both oral and written. It is also steeped in the myth that it has the worst food on the planet. New York chef and travel television host Anthony Bourdain is traveling to Ireland to dispel those myths.
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Anthony Bourdain and his crew travel to Lebanon. They discover a beautiful country filled with proud, generous people and delicious food. However, they find themselves in the middle of a tense, uncertain, and violent conflict.
Tony explores the lush culture of Indonesia to discover what makes ex-pats want to stay. Along the way, he discovers the rich history and cuisine of Jakarta and Bali.
Tony gives in to pressure from one of his office staff and travels to Korea. His condition? Nari (the assistant) must come with him and guide him through Korean cuisine, customs and culture.
Over the years, Tony Bourdain has fallen in love with India. The culture, the cuisine, the communities - it's all delicious and enchanting. Tony travels to Kolkata and Mumbai, formerly Calcutta and Bombay, to rediscover the magic of this beautiful land.
India is a land of color, aroma, kind people, and delicious cuisine. Anthony heads off to the more desolate region of Rajasthan in the northwest corner of the continent where he attends a birthday party and explores life in this magical region.
Tony visits Southwest Texas bar and grill; nachos in Piedras Nigras; boat tour of the Rio Grande River.
Anthony Bourdain's Japanese adventure begins in Osaka at an underground bar devoted to the hardcore fans of the local baseball team, the Hanshin Tigers. Then he goes to the Kiso Valley for some relaxation.
Tony and Andy, a native, dine on roasted pig in Caicay, attend a posh party at a hacienda, search for a Chuppacabra in the jungle, meet the undefeated boxing champion, Miguel Cotto, and travel to Ponce to take in the Festival of the Virgin Mary.
Tony travels to Sweden for a taste of all it has to offer. Along the way he hopes to get past the stereotypes of blond bombshells, meatballs and bad music–ABBA.
Anthony visits a duck farm/processing plant to see how foie gras is made, teaches a class at the Montreal Culinary Institute and plays hockey with a local university hockey team.
Tony meets famous Peruvian chef Gastón Acurio, tries Peruvian Ceviche and goes sightseeing in the capital city, Lima. Then he travels to a village in Tambopata, the Peruvian jungle, and tries piranhas and goes through unique experiences. Finally he visits the city of Cusco to try new stuff in a local market and Machu Picchu, where he tries to find peace of mind.
Tony begins his exploration of outer Miami in the vibrant Creole enclave of Little Haiti. Later, he heads out to the vast subtropical preserves of the Everglades. And in South Beach he visits a dive bar, Club Deuce.
In this special two-hour season two premiere, Tony's culinary journey takes him to the main hubs of Asian cuisine: Japan and China. In Japan, he visits Osaka, where he learns all about the Hanshin Tigers-Yomiuri Giants baseball rivalry; to Japan's version of vaudeville, manzai; and to kuidaore (eating oneself to ruin) where he samples takoyaki, okonomiyaki and later sushi. From there, Tony meets up with an old friend, Michiko, and they travel to Kisoji for a water purification ritual; learn the exchange of meishi and help celebrate Obon. Later, Tony attends a Hanshin Tigers game. In China, a country Tony has never visited, he attempts to tackle as much of its cuisine and culture as he can in a short period of time. Beijing is Tony's first stop, where he samples Peking duck, the nasty bits of a sheep, and a variety of noodles at a noodle house. Tony gets a lesson in Chinese calligraphy and visits a doctor for some traditional Chinese medicine such as acupuncture, fire cupping, and electroacupuncture. From there, Tony is off to Sichuan province, where he receives an unorthodox ear cleaning, visits the Jianfu Temple, center of Taoism during the Tang Dynasty, and samples Szechuan hotpot. He ends his visit in a village outside of Chengdu for a family dinner that uses the old methods of Chinese cooking.
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Tony is invited to New Zealand to lecture at a gourmet food convention. But after receiving a lukewarm reception from the crowd, he decides to search for real Kiwi culture outside the city of Christchurch. Tony's ride on an ATV becomes a little harrowing. Tony is invited to visit the Māori.
Tony is in for a wild trip as he journeys through Uzbekistan's 2000-year-old capital, Tashkent, dines at Jumanji, goes to a bellydancing club, gets acquainted with the culture by visiting a local mosque, shops for a wedding present and much more.
On assignment and with deadline looming for a major food magazine, Tony's got four days to cover the "very best" of the new chef-centric Las Vegas. He visits The Double Down, Bouchon, El Sombrero, Beauty Bar, Freemont Street and much more.
While in the small country of Sicily, Tony is treated to tripe at the II Capo Market. He tries a spleen sandwich with the President (of Sicily). And, Tony attempts to determine where you can find the greatest cannoli.
Today Tony travels to south east Asia. He has always been fascinated by the notion of "natural fusion," the way cuisines and cultures blend over the centuries. He's particularly fascinated by Malaysia, where Chinese influence has mixed with Malay, Indian, Nyonya and indigenous Borneo culture.
Tony travels to the far away country of Vietnam, where he meets up with an old friend (who also happens to work for the People's Committee) with whom he traverses the ancient culture. He ends up going on a trip that takes him through isolated villages and finishes on an island resort, owned by the mysterious Mr. Sang.
Tony visits the state of New Jersey. He takes us on a trip through his birthplace trying to dispel some common misconceptions of the garden state. We learn about the Sopranos and other NJ landmarks as Tony reminisces.
This week Anthony travels to Iceland, where in winter the volcanic islands see only about four hours of sunlight a day. Anthony finds the darkness comforting and learns how the Icelanders contend with the dark days - eating, drinking, and pumping iron!
Tony's debut episode of this new series has him visiting Paris. He explores the city's famous catacombs, tries some absinthe, checks out one of the city's major meat markets, and spends the night in the room where Oscar Wilde died.
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In this special episode of "No Reservations," Tony Bourdain's Christmas takes a turn towards the bizarre. Norah Jones sings, Samantha Brown shoots a gun and Christopher Walken makes an appearance.
Anthony Bourdain and Ted Nugent discuss obesity in America.
The lunch shift at Les Halles
Anthony Bourdain and Alice Cooper discuss fatherhood and baseball.
Bourdain with guests Amy Sacco, Bill Buford, Ted Allen and Chris Wilson dine at NYC restaurant WD-50 and discuss various topics related to food and restaurants.
Tony is cooking the holiday meal for his family. Join the Bourdains in the Hudson River Valley as they celebrate the season.
A look back at Season 2.
Documentary of a week in July 2006 when Bourdain and his crew were trapped in Beirut, Lebanon, due to the Israel-Lebanon War. This episode was nominated for an Emmy Award for Outstanding Informational Programming in 2007.
Bourdain travels to Spain and visits the research laboratory of Ferran Adria, renowned chef of el Bulli.
A look behind the scenes of "No Reservations."
In this DVD-style SPECIAL EDITION, host Anthony Bourdain and producer Chris Collins recount their tales of adventure in Iceland. Watch the episode with Bourdain and Collins as they provide scene-by-scene insight and commentary and describe what really happened when the cameras were not rolling.
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