- Hey Steven. - Whoa! What's up? - I see you're hard at work
here in Watcher Studios. - That's right. - I was hoping you could join
me on a food adventure today. - Ooh! Okay. - Yeah. - Should I go through this window? - Yeah, come on through. (both laugh) ♪ Is it worth it ♪ ♪ Make it worth it ♪ ♪ Make it worth it, worth it, worth it ♪ - Today on "Worth It," we're doing something a little unique. We are revisiting chefs
and business owners who were previously on "Worth It," who are now at new ventures. - Yes. This is my favorite part of the movie. At the end credits, when they're like, "Where are they now?" And you're like, "Oh, Marty the dog, is now the head Golden
Retriever at the CIA Academy." You know what I'm saying? - I'm glad you went there 'cause I was a little
worried for Buddy the dog for a second. - Oh, don't worry. Buddy's all good. All right Steven, for our first stop, we're revisiting Andy
from Bub and Grandma's, who you'll remember was
in our Toast episode. Andy was the baker that made the bread for
our second location, "Here's Looking At You." - That's right. Remember when we met him, he was like, "I want to open my own
sandwich restaurant one day." - I never thought it would be bread. I mean the business plan
was for a sandwich shop. I wanted to know everything about bread so that if I was buying from someone, I wanted to know how to
talk to them about it. - Andy still has the bakery but he has now opened Bub and
Grandma's, the restaurant. So we're gonna be chatting with Andy, trying some of their
delightful baked goods as well as a roast beef sandwich on their house made Kaiser roll. (lively music) - [Steven] The last time we were here, you were saying it was always your dream to open a restaurant. - Yeah, I never had any
designs on opening a bakery. The point was to open a sandwich shop, and something significantly smaller and less complicated than this one. But the bakery took off on its own and I'm super thankful that that happened. The bakery now is totally self-sufficient. It's just Abel, who's our head baker, and then we have an ops
manager, Zack Huber, who started with us as a driver. It's a great team that has
come up through the business over the last seven years. And now we're back at this thing that started me baking
bread in the first place. We're surrounded by all
of these great people that are making this so
much more comprehensive than it could have ever been, you know, I guess now eight years ago when I was just baking bread in my house, which is five minutes from here. Our head chef here is Zach Jarrett. Zach is super creative, has tons of ideas. Christopher Leer was
our head baker at Bubs and was part of us
growing the whole place. We have Daniel, who's our GM. We just understand each other. The menu has been brewing
in my brain for a long time and has evolved so much since
before I started the bakery. But then you add Chris into the mix who has a pastry background, and now allowing him to
kind of showcase his genius, 'cause he is a genius. - Could you kind of describe the feeling of eating a perfect sandwich? - A lot of times I feel like sandwiches
solve problems for people. "I need a sandwich" is like a
thing that people say often. It's kind of like how
people feel about a burger. Like very particular comfort food items. It's important that when you do have that
perfect sandwich experience, that it's the experience you want, not just like the experience dictated by what sandwiches are available. - Today we're gonna be trying
the roast beef sandwich. What is the intention
of that being under $10 and that being so affordable for people? - Having a general
awareness of where we are, what people can afford in the area. Not gonna just drop $24
sandwiches on people's heads here and completely eliminate a group of people from having a chance to eat our food. So there always has to be
equal opportunity access to our business. (upbeat music) We bake Kaiser rolls here every morning. Kaiser roll and challah are the two breads that we bake in-house, everything else comes from the bakery. And those Kaiser rolls are a classic, knotted kind of dinner roll that over time has evolved
to be a stamped roll. So we use a plastic stamp that makes this little star shape on top, but it's basically just a simple roll. When you make it with
really good ingredients, it tastes really buttery and delicious, has sesame seeds on top. And then we have really
amazing roasted beef that Zach makes on the daily, that is sliced and kept in beef jus that we make from the beef itself. It has raw onion, cold cheddar cheese not
melted cheddar cheese. - Why is that? - It's a textural thing. I can't even explain why but
it's just better that way. And once we plate the
meat on to the bottom bun, take the top bun and put it in the juice so it soaks up the
juice that's in the pan, and then sit it on top. So typically when you pick it up, the whole plate is filled with a bunch of delicious beef juice. (bell dings) - We were there at the
beginning and now we're here now and now I feel old, but maybe a sandwich will
solve that problem for me. - [Steven] We had the roast beef- - [Andrew] On a Kaiser roll, which I'm very excited about because I grew up eating
Kaiser rolls for breakfast with just butter on them. - [Steven] Sounds good. - Cheers Steven. - Cheers. - Hmm. - Oh, I've been doing this
thing where I eat now- - Damn! Yeah. - And I just have like visceral
grunts when food is good, it's like... (grunts) - I think that's how you
know you're getting old. (Steven laughs) - It really is true. - There's something about
the freshly moistened bread. It's not like soggy and unappealing but it's like soaked up the
juice but it is still bread. - How is this $9? You're getting freshly baked bread. - Excellent roast beef. - Cooked well, cooked right, sliced at the right thinness. That juice was used to soak the bread up. - The cheese is just right. The sauce is there. - Hmm. - There's not too much going on either, it's like just the
right side of decadence. - Yeah. How about that cold cheese? - You know what? It's good. I don't know why it's good, but I appreciate his specific choice. - Yeah. - This is a tremendous sandwich. - Doughnuts Chris used to do at the bakery for the farmer's markets on Sunday. I know Adam was a doughnut
eater back in the day. - Still is. - Still is an avid eater of doughnuts. Some of the flavors that have
kind of risen to the surface are passion fruit, which
is my favorite forever. Lime, which is sort of a
non-traditional doughnut flavor but is just so good. It's got that like little sour hit. - What's going on here? - Wait, what's- - Oh no. - That's a good doughnut. - Hmm, hmm. Oh my gosh, that's so good. So when I was a kid I was
like, "I don't like limes." (Andrew laughs) I was like, "they're sour." And then somebody pointed out to me, there's lime in Sprite and
I was like, "oh, Sprite." (both laugh) - Child Steven was a special kid. (Steven laughs) - And since then, I've been realizing that
lime is in everything I like. And then even when I heard lime doughnut, I was like, no, no, no, no. - But? - But yes. - Sandwiches may solve problems but these doughnuts gave
me a whole new problem. (both laugh) I just want to eat more doughnuts. All right, Steven, we're on our way to our next restaurant. We're going to see Max, who you'll remember from our Oil episode where we featured his boon sauce. - Yes. When we met him it was in Thailand. No, he was in Thailand, we
were in America over Zoom, but this time we can see him in person. - Yeah. We're heading to his
new restaurant Camphor, which he opened with his co-chef Lijo. We're gonna be trying their chicken, fries with assorted sauces. Boon sauce might be on the menu. Hello! And also a nice dessert to cap things off. - Let's go. - Let's do it. (blissful music) What kind of restaurant is this? - We always like to say,
"imagine if France and India, they shared a border and this door was just
like a little portal to a restaurant on that border. And on that border, that
restaurant's on the French side." (Andrew and Steven laugh) So it's like kind of introducing more of like an Indian clientele to our restaurant on the French side. We're cooking the food we're
more comfortable cooking, which is French cuisine. But we're taking on the
influences, the spices from our neighboring country. - Why did you guys name it Camphor? - I'm Thai and he's Indian. Doing some research on the
Indian and French connection, one of the first exports
from Kerala where he was born was Camphor. It's like a waxy substance
from cinnamon leaves. - Cool name. I think it's a different name. So we're like okay, let's do that. - Could you tell us about the dishes that we're trying today? - So we are trying today the chicken. We get a whole piece of
chicken into the kitchen, we break it down, the breasts
separate, legs separate, wings separate and carcass separate. With both breasts, we
put them in the brine with different spices; pink pepper, black pepper,
garlic, thyme, garam masala. On the side, we make a mousse
out of the chicken legs and tender loin of the breast. We blend it over with mushroom puree, truffle, egg, cream, garam masala. After that we take off the
skin from the chicken breast, we dust little bit meat glue. - I'm sorry, what was that? Meat glue? - Meat glue. - Yeah, transglutaminase. Enzyme that helps binds protein. - [Lijo] Yeah. - Okay. Meat glue for short. (laughs) - We put the mousse on the
top of the chicken breast and we cover back with the skin and we roll with the clean film. We tie it with both sides to take off all the air
from inside the clean film and we poach it first. And once we get an order,
we seal them in the butter with the garlic and thyme, that takes maybe three to five minutes. Putting that mousse on
the top of the breast, it kind of helps the
breast not getting dry so it's kind of prevention. And after, we just slice it. Glaze with the traditional
way of chicken jus. - We actually serve dinner
rolls with the main coarse so you can soak up all the sauce. - And it's finished with a
spicy chicken masala sauce blended with classic chicken jus and put all over the chicken. That takes almost like 24 hours to prep. - Wow. - [Lijo] Yeah. (bell dings) (blissful music) - This is one of the crazier
looking things I've ever seen. - [Steven] Really is. That is a whole chicken. - Yeah. It's not that unusual of a shape, but when I think about what is in there, it's making me dizzy a little bit. Aha! - Ah, yes. Thank you. Dinner rolls. I was waiting for that
actually, the dinner rolls. - Best part of any meal
is the dinner roll. - Favorite food? Free bread. (Andrew laughs) We're going with boon sauce. - Cheers Steven. Oh gosh. - The boon sauce, we covered
it before on Worth It and it's found its way on the menu here. - So can I talk about
like Houston's and like... That's why I have boon sauce on the menu. - Oh yeah.
- Yes, you can say whatever. - So I mean, there's a restaurant I pretty much go to all the time. I take leisure there. It's like my happy spot. I always get like three dips there. I get ketchup, I get honey mustard and then they always give us
a spicy aioli with the fries. So I pretty much just
wanted to do that here. So we have our own
version of honey mustard using a ton of the Malabar
black pepper from his region. We have ketchup. And then last but not least,
we have the spicy aioli. We make a traditional mayonnaise. We start whole egg. We use canola oil, olive oil,
salt, vinegar, Dijon mustard. We mix it with boon sauce
with a little bit of maple. The boon adds a lot of flavor and people love dipping their fries in it. It just felt right to
do it with boon sauce 'cause it has anchovy,
super savory, spicy, but you get like shallots,
it kind of rounds it all out. - Oh my god. Hell yeah! It tastes like so many
things all at once, honestly. This one is really something else. - So good. - I can taste the boon there. There's that fennel seed,
the anchovy umami flavor. - The anchovy is actually... Yeah, quite strong. - But it's like miscellaneous umami. - Hmm. It's fries with aioli but
really it's aioli with fries. Like I'm eating the
fries to eat the aioli. - Well, do you remember when
we first had boon sauce? What did we do with it? Put it on a slice of
pizza with mayonnaise. (both laugh) - Oh yeah. - So now we just got both of those in one little pot with a french fry. - That's honey mustard. - Wow. Look how dark it is with that pepper. - Oh, oh, oh! - Oh wow. It's reminiscent of honey mustard but it really tastes different. So this has that unique black pepper that's sourced from Lijo's hometown. - We actually import directly from like a 60 kilometer
radius from his hometown. - I went back to Kerala for two months vacation before opening. I went to different farms
and I tried different spices. - Oh wow. - Yeah. So the black pepper we
use is kind of moist, so it's super spicy. - I love that I can eat the sauce but also be 5,000 miles away. To think that honey mustard would be the thing that
transports me to India. This is the portal. Now, to the chicken. Holy, what is this texture? I only knew of mousse as a kid, like as the thing that
my dad put in his hair and now I'm eating chicken mousse. - [Andrew] Pretty crazy, huh? - It's crazy. - Oh that's good. Holy moly. - There's so much to
say about that chicken. I want to talk about the texture first, but then like the spices also. - Yeah. It is a very soft
presentation of these spices. It's like very aromatic, kind of like filling my mouth with smell. - You're just taken by the
presence of this place, that's what this is. - The mousse is obviously
gonna be very soft, delicate texture, but the breast itself
is like very juicy soft. - Super juicy soft. I think the thing I
love about this chicken is you can really appreciate the different cooking techniques
when you're eating it. You know, it's like they
put all this work into it, doesn't feel like they're
doing it just to do it. - Yeah. - Everything has intention
and it's felt in the mouth. - Despite it being such a
technically intensive dish, it still doesn't feel
like it's showing off. It still feels like very
comforting, almost subdued. - It's why confidence is sexy. - Okay, here we go. - It's like, "hey, I'm here." - It's self-confidence,
it's not showing off. - Right. - So you're saying this chicken is sexy? - I mean, if any chicken looks sexy it would be this chicken. - [Andrew] Dinner roll? - [Steven] Yeah. - I know that this is
gonna be the best bite. Hmm. They did all that work for the chicken, but this dinner roll with
the sauce, that's it! The chicken does make the sauce though, so you really can't have this
moment without the chicken. - I love free bread. (Andrew laughs) God. - The dinner rolls that
we don't go through, we freeze them hard
and then we slice them. We layer it on a plate. Alternate dark chocolate, milk
chocolate between each layer and then we soak them in an anglaise. A lot of vanilla in there. We cover it in ferritin, which is like crispy crepe,
really thin and pearl sugar. And then we serve it
with homemade ice creams. It's traditional vanilla ice cream but we separate the yolks. We cook that into the anglaise very thick and then the whites we
turn into a meringue and we fold into that ice cream. When it comes out, it has like a very nice
like mousse texture. So that kind of helps lighten up 'cause I like red pudding
with whipped cream, but I know a lot of people
like it with ice cream so it's kind of best of both worlds. It's like a very airy ice
cream but also it's frozen. It counters the hot
bubbling bread pudding. - I'm just gonna go in. I can't stop myself. Stop me, Andrew. Stop me. - Oh. - What? - It's so soft. - I just put my spoon through air. - Ooh! - Hmm. - The texture of this ice cream. It's like a scoop of ice cream that you forgot about
on the kitchen counter and it's like, "ah, it's already melted" but it's actually not, it's just suspended in
that almost melted state. - Oh, this is a little
pocket of chocolate, it's like the milk chocolate. I would almost argue this
is like pie-like too. - It's almost like a
dessert shepherd's pie. - Oh my god. - All right, Steven, we're
on our way to Carlsbad, which is a beach town north of San Diego to our final restaurant. We're going to revisit Eric, who you'll remember was the
chef at Auburn restaurant in our Rice episode. We had that incredible risotto, which was actually made by
pastry chef Diane at the time. We had the fish collars
and pig ears at the bar. Auburn sadly closed during the pandemic and Eric has since moved down to Carlsbad to assume the executive
chef role at Jeune Et Jolie, where we're gonna be having their four course prefixed menu dinner. (cheerful music) What kind of restaurant is this? - It's a French restaurant, but it looks at food
through kind of the lens of our Southern California landscape. So we're still cooking with local farms. San Diego has one of the
highest concentrations of local farms in the country. So beautiful products but
it's meant to be approachable, again, not pretentious. We want to keep it fun, give like choices to guests. To me a lot of this, is if you look at bistronomy and how that has taken hold
in France or come up, it's- - Sorry, bistronomy? I've never heard of bistronomy. - You've never heard that term? - Yeah. I mean, I've heard of bistros, of course. - Bistros and gastronomy. When you put those two together,
then you get bistronomy. I mean, it's a term that's probably not used
very much outside of France. - [Andrew] Yeah. - I'm not saying we should coin it here and use it all the time, but I do think like that's
kind of the approach, right? - [Andrew] Yeah. - De-formalized, well
informed solid product. Consistent delicious
food in like a setting where you wouldn't want to
go and hang out and have fun. So we'll start with an amuse-bouche. So the first thing is a
small little tartalade made of heirloom carrots that have been cooked with lemon verbena. And then we add pickled carrots on top. We have fingerling, we're gonna add a little
bit of fresh cracked pepper. There's lemon oil finished with lemongrass and calendula flowers. It's a small bite. It's super aromatic, a
lot of citrus tonality. - Cheers Steven. - Cheers. (cheerful music) - Hmm. The amuse-bouche feels like the closest
thing that I've eaten to a pet treat but for humans. It's a complete bite for sure. How else would you describe a treat? It's also something extremely nice about getting something that
you didn't specifically order but you knew it was coming anyway. - Best part of the meal are the freebies. - The tomato dish is really about, in San Diego again, our
farms and our ecosystem have like a really unique opportunity to continue to grow things that are sometimes outside
the normal growing season. The idea is a light cold salad of tomatoes that have been peeled, marinated in olive oil
with shallots and garlic. A lot of thyme, a little
bit of white balsamic. Those then get dressed
with purslane, shiso oil, shiso flowers, fresh strawberries. We're complimenting by also
taking more strawberries, we slice them, dehydrate them and we make a strawberry powder. So you get like the two different notes plus a little bit of texture. And we're gonna finish it with a granate of raw goat's milk. So the tomato dish is really for us about
the terroir of San Diego. So like everything is from
within a very close radius to the restaurant. - Hmm. - Hmm. - I gotta say, it's midway
through November right now, I did not think I would be
eating strawberries and tomatoes. - Uh-hmm. - That's a treat. - When I look at a tomato, I'm not like, "man, I can't wait to chow
down on that tomato though." But something about this tomato makes me want to eat it
like the fruit that it is. - Yeah. The tomato next to a strawberry makes the tomato make more sense. There's also the frozen
goat's milk concoction on top. - Yeah. - Which is like the berries
going through their frost. - Oh, I don't know if
that is the description, but it makes sense. - It's like a smoothie
that you could chew. - We typically do a bread course between the first course and the second. And it can flow, like as
you're eating the bread, the second course can come. It's not really a course in and of itself. So milk bread, three small little pieces. Super delicate, really
light, nice chew to it. We glaze in a little bit of
melted butter and Florida cell. And then on the side we're doing a butter made from a Brittany
butter from Yves Bordier, which is in Saint-Malo,
so he's in Brittany. And then caramelized apples. We add a little bit of
vinegar to the apples to sort of tame the sweetness. And then a bunch of thyme leaves with Florida cell and pepper. So a little sweet. Nice with rolls. - My own loaf. You got your loaf, I got my loaf. Don't touch my loaf. - I will say, of all the things
to share at a restaurant, bread is one of the hardest to share. - A hundred percent. - People coming for your butter, they're coming for your bread. - That's right. (lighthearted music) Oh my god. It's a little sweet. - This reminds me of one of my firmest
held culinary beliefs. No amount of butter in something can replace the pleasure
of butter on something. - Hmm. - Second grade scallop. These are hand dived
scallops from New England. Well, they're roasted in brown butter and smoked eel that we cook
over the binchotan grill. They're served with a puree
of roasted butternut squash. We also have some ribbons of squash that we're gonna lightly
saute in melted butter. We build two different sauces. One is a consummate of
poultry, so chicken consummate. This is like a clear broth if you will. We finish that broth with a
juice of raw yellow peppers. We make a second sauce that is made from all the
scallop trims plus smoked eel. This is infused into milk. So you'll have this light, frothy, white, kind of smokey and sea oriented sauce. It's also finished with a
little bit of katsuobushi, so smoked bonito. We have amaranth to finish. The menu says five different items, what we do behind it is
like a lot of things. Hopefully, it just comes
together in a very elegant sauce. - We saw on the menu that you could supplement
an item with white truffle. - Yes. - Can we add the white truffle? - Yes, absolutely. - Oh that's right. - And then we're gonna finish
with alba white truffles. - Oh! This brings me back man. - Yeah. The first episode we did, we ate that white truffle pizza. - Yep, and I was never the same. - No. - Did you catch how the
truffle landed on the scallop and just became one with it? - Yeah. - That's like my favorite thing. (Andrew laughs) - You're such a fancy boy now. - You know what, I'm
going like max truffle. - Cheers.
- Cheers. - Hmm. Wow. - If there was a food that could force you
into another universe, it would be truffle. And there's no other food
that are like it, you know? The sauce is like kind of yolky. It has that satisfying like ooze. - It's very yolky. - Like a yolk. I've never had truffles
with scallops before. I didn't know if they would go together, but they really do. - And next course, quail. Our quail is from Brent Wolfe. Northern California probably
has the most exceptional quails in the country for sure. So these are like larger, better flavor, better fat content and marbling. So we take them, we brine them, we then air dry them for a few days. They get roasted on the
bone for the breast. We take the legs off, lightly poach them and then sear those. And then we're serving this
with a compote of figs. There's also sun chokes that
are roasted in brown butter. And then we build a sauce
from roasted quail jus with Madeira and black truffle. And we make a little glaze
for the quail as well, which is built off of
like a sherry vinegar and black truffle with caramelized honey. It's a small bird, so it works really well for
us in a tasting menu format. It's not very common so it's an approachable flavor profile, but something that most
people don't have access to. It's not like you're gonna go
to the market and buy quail. - Yeah.
- Yeah. - [Andrew] I'm gonna
get a slice of breast. - Okay. Okay, the first thing I thought of, which I know it's not
that but was Pekin duck. - Hmm. Yeah, 'cause of that crispy skin. - Crispy skin plus the sauce,
which is like hoisin sauce. - Yeah. - I'm gonna eat this. This guy, the wing, with my hands. - Try to get all the meat off in one go. - Oh, that's the best bite. (Andrew laughs) - Hmm. - So dessert, we're doing
something based on honey. So local honey. There's a small little sponge cake, a compote of quince
that we've cooked down. So like really red and
ruby, like vanilla notes. We've made a frozen custard
of caramelized local honey with the spices of pan dippies. So like a little bit
of warm wintery spices. We also make a twirl on top with honey and top everything with
bee pollen, sunflower, and sort of a gel made of orange blossom. So you're kind of getting
the pollen and the flour, you're getting the actual honey caramelized into like something
that looks very simple, but again, I think it's super delicious. - This is one of my
favorite food categories. - Dessert? - Things that I don't
know how they'll respond when I put a fork in them. (Andrew laughs) - Yeah. - [Steven] Oh. - Oh, it's much firmer, see. - Yeah, I thought it was super soft. Cheers. - Hmm. - You know when you were listening
to a song that's so good, and it gets to that swell
where the orchestra chimes in. - A crescendo. - If you're hitting that high note. I just felt it in my mouth. - Did you get to this part? - No. - Hmm. It's a little jam at the bottom. - Oh. - It's like when a cone has a
little surprise at the bottom. Sometimes it's fudge,
this time it's quince. The bee pollen, think about that for a second. It's like the bee flies
around, it picks up the pollen, it lands on other ones. - Right. - Then that makes the plant grow, from that plant you get a quince, that quince gets turned into a jam that goes at the bottom of the dessert. Then you got the honey that
is also made by the bee. - The bees. - Delightful. I ate the whole thing. - And then we're gonna finish
with one small mignardise. So like a little chocolate that we've made and we top with a powder
of black currents, some corn flour and Florida cell. It's just typically something sweet that you would end with
at the end of a meal. One little last sweet bite. - I'm grateful for this
because when you finish a meal you're like, "ah man, just
one more bite," you know? And then unexpectedly,
one more bite appears. - Yeah, it's a dessert for your dessert. - Yeah, like a vacation for your vacation. - It's also interesting 'cause it's gonna be the
final flavor in your mouth. A great night of eating, and here's the flavor that you're gonna walk
out of the door with. - Damn. No cheers on the last bite? - Oh my god. This is like excellent,
excellent chocolate. It's just so good. You got one little bite there. - This is me holding on
to like everything I own. I just don't want it to end. Arguably the worst bite
because it's over after this. So just as this show started,
may it end in the car. Andrew, Adam, which restaurants
were the most worth it at its given price point? - Oh boy, I loved every place we went to. They're chefs and owners that
were on the show previously. We knew they'd do great stuff and they're all great
representations of what they do. I think my Worth It winner is
gonna go to Bub and Grandma's because I was just very
taken by what he said, "sandwiches solve problems," and that just struck a chord with me. Also because he's from New Jersey, it felt like a tri-state
area dining experience. - Oh, you're going double
nostalgia right now. - Yeah, it had wafts of
that and I like that. I really appreciate what he's doing there. That's my Worth It winner. - My Worth It winner, I'm
gonna go with Camphor. It just made me think
about food differently. That aioli with the boon sauce. - It was great. - That chicken, that was a delight to see and eat chicken in
such an interesting way. - Yeah, so inventive. - That chicken mousse. Like that doesn't sound good,
but it sure does taste good. Shout out to y'all. Y'all are doing good
things over at Camphor. Can't wait to go back to
all these places though. Carlsbad? More like Carl's good. (all laugh) Adam, who's your Worth It winner? - Oh, this one hurts. My Worth It winner is the
friends we made along the way. - Aw. - I feel like I've grown up on this show and it's crazy to have
done that on the internet with millions of people watching, but they're still here so thank you. - That was beautiful. - Worth It Fact, this is
the last episode ever. Hope you liked it. (upbeat lively music)
A great ending to a great series, loved them revisiting older chefs and seeing where they're at now. I appreciated that they didn't dwell too much on it ending and being bittersweet about it, kept the positive vibes up like any other episode. This finale, and the whole show, was definitely worth it!
Now, to binge the Japan marathon again!
Really breaks my heart to see the show end. I can’t believe 7 years went by that fast. One of my favorite shows and I loved seeing the trio together, wish Rie was there for an episode at the end.
I love this show and appreciate what both these guys have done. With that said, this felt like a very half-assed/abrupt episode.
Considering it was their final episode, I would have thought they would spend more time reflecting on their journey and friendship over the last 7 years-Instead of just "Worth it Fact: This is our last episode, bye"
it's unfortunate that (what i can only assume is due to the conflict of interest Steven has with watcher and BuzzFeed) that the series can't continue
I wish them all the best, so long to the only tolerable buzzfeed series.