(gentle music) Welcome to my world. Two escargot pate, frisse. Two green salads. Okay lamb is up here. Lambchop, steak fritte. Shouldn't you be
doing something? Two faux-filet and
a pepper steak. C'mon, make the dessert. Chocolate tart please. As a cook tastes and
smells are my memories. Now I'm in search of new ones. So I'm leaving New York City in hope to have a few
epiphanies around the world and I'm willing to go to
some lengths to do that. I'm looking for extremes
of emotion and experience. I'll try anything,
I'll risk everything, I have nothing to lose. (pan sizzling) Be good. Okay, let's face it. I'm getting out of work
pretty early these days. I'm not exactly working
the 17 hour days behind the stove like I used to. But you know, one thing
remains a constant in my life, whatever I'm doing,
whether it's cooking or yammering witlessly
in front of a camera. I hate my job, oh yeah. After work, I like to
sit down at a good bar and enjoy a finely made
alcoholic beverage of my choice. Simple, yes? Well, no. It's a big world out
there, with a lot of bars. Most of them not great. Fortunately I've made an
exhaustive study of the problem. (laughing) In doing so I've
subjected myself to all manner of beverages. From the sublime, to the frankly. Disgusting. (Laughing) I've had bar food
that was beautiful, scary, and potentially
quite leathal. Out of these
experiences have come a half dozen principles I call the elements of the great bar. And in the spirit
of public service, I submit them to you
for your consideration. So this brings us to
our first principle, what you're looking for,
an element of a great bar. Well of course it's
someplace close by, someplace familiar. [Bartender] Hey, there he is. Someplace where
they know your name. [Bartender] Tony! Hey Tony, how are you? And what you like to drink. The usual? Oh yeah. Finest kind. - There you go.
- Thank you sir. Take Desmond's for example. A no BS bar right down the
street from Les Halles. Ah yes, life is beautiful again. Back in the days when I
actually worked for a living it was not unknown for
me to wander down here in my dirty kitchen
whites for a pint of Bass. And in fact after
the service period as I reach that fever pitch
of adrenaline and rage that might lead me to commit
mayhem or violence on a waiter. What's that (beep) do
you think bernaise is? Bernaise is like egg
yolks and butter. Strictly in the
interest of not causing such violence and mayhem, I would come down here and I would maybe have
another pint or two. A bar should be a refuge,
a sanctum sanctorum, where one can commiserate
with others' struggles. The joys, the tragedies
of the human experience. So, Yankees stand
a chance next year? Mets, come on, M-E-T-S. My entire team sucks. Come on, let's go Mets. I've been drinking
in the wrong place. So what does a TV chef
complain about in a bar? How bout other bars? I've been to a few that
were not exactly friendly. In St. Petersburg, Russia,
I needed to kick back. So I end up at this bar where there's definitely
kicking back going on. But it's in a cage
in the center. The place is loaded
with Russian mobsters and the hardest looking
models I've ever seen. Generally when you see somebody
foaming blood at the mouth, the human reaction is to go, oh, dude, you know. No, everyone there is like. Require a more hands-on
approach to kicking back? How 'bout the kick back
of an automatic weapon (gun firing) There's a joint in Cambodia
where the drinks are free, but your waiter comes over with
a menu featuring ammunition. There's a sign on the
wall at this bar that says please do not aim your weapon at anything you don't
intend to shoot. Which I think left a lot of
room open for interpretation. Alcohol, tobacco, and firearms? It's the trifecta of fun. (gun firing) Cool. Bottom line, a bar shouldn't
feel like a war zone. It should feel like an
extra room in your house where your friends hang
out, presided over by element number two. Maniacal bartender, someone
who's on top of the others. Oh yeah. A maniacal bartender
should combine a fierce concern with your
current state of liquidity. - Thanks.
- See you later. [Anthony] With the
tactful listening skills of a priest hearing confession. Thank God he's gone, I
thought he'd never leave. (laughing) The truly maniacal
bartender has mastered at least one of the sacramental
beverages of their craft. It might be the potent
brew of rum, lime juice, sugar cane syrup, and
mint that is the mojito, or perhaps the consummate skill behind an expertly
poured pint of Guinness. Are you gonna allow some
pimply college student on a summer break
working part-time at some sports bar to
mess with your Guinness? No I say. Perfect, right down
to the shamrock. But the drink that
separates the wannabes from the maniacal
doctors of mixology is the classic American martini. In a world of single malt snobs and fizzy-headed blender treats, the martini balances the wit and sophistication
of Cole Porter with the cool discipline
of Joe DiMaggio. They make it look so easy. Words and music,
hitting and fielding, gin and vermouth. Nothing to it, a few
simple ingredients and an obsession
with being the best. There's a lot of
people out there who could talk a good martini, and then there's Dale Degroff, the guy who wrote the
book on the subject. Oh yes. Really, this book right here. And I got a few
questions to ask. Dale, I like a vodka martini, is that really a martini? Gin is a martini. Vodka doesn't bring any
flavor to the party. I want all the flavors of
the botanicals in the gin, I want 'em all to come together
and make a great drink. Vermouth is an
essential ingredient. A drop is okay, but you
gotta have some vermouth in. Okay, I would like
a classic martini, correctly made, by the
best guy for the job. Let's do it. Okay, this is when you realize that Dale is in a
league of his own. He has a personal martini kit. 28 years, I've never
met a bartender who showed up with a knife roll. This is a Wusthof, by the way. This is a knife that any chef would be proud to
have in his kit. This cocktail
began in the 1880's right here in New York City
at the Knickerbocker Hotel. First time they put
together dry gin, dry vermouth in the same glass. Half and half mind you. Oh, yummy. And we're gonna drop
an olive in there. We're gonna flame
a peel in there, gonna drop that in. And I'm good to go. [Dale] Go for it. You know, that is
a beautiful thing. It is the superstar
of the cocktail. It's like baseball,
jazz, musical comedy, it's all in one
glass right here. This is the American experience. Hey, don't laugh. After one of Dale's
martinis you just might attempt all three
of those activities. Ah, morning in New York. People settling in to
their daily rhythms, starting out alert
and refreshed, approaching the challenges ahead in stride with a
can-do attitude. But not me. Now I've already put
in a full day and night to educate the viewers at
home about bars of New York, so I think I'm due for a break. And like a lot of people,
after a hard day's work, I could really go
for, well, a drink. Okay, it's only eight AM, but obviously not everyone
works nine to five. And so not many bars are open, and I certainly don't
wanna feel guilty when I throw back
a pint this early. Where to go, where to go? Which brings us to
another element. Convenient hours of operation, operating hours amenable to
your personal lifestyle choices, which means bar opens early. Jeremy's Ale House. Well it doesn't
pack the excitement of an early morning board
meeting, but here we are. The crowd here is from
all walks of life. Whether they just
hauled a ton of mackerel and need to loosen up, or are busy plotting
corporate mergers and need some inspiration. Now while some themes
may emerge in this bar you have to admit that
there's a personal touch. And if you also need a breakfast other than cereal or a muffin, you can easily be accommodated. Nothing like that early
morning beer buzz. Your brain's all soft and
mushy and unprotected, so we'll attack it with alcohol at that really
vulnerable moment, you really get a quality buzz. By the way, there was a
long and glorious tradition outside of our
prohibition-minded, politically correct shores. All across Europe the
idea of the morning tipple is considered
entirely appropriate. You know, a little pick me up, a little something to propel you into the shank of
the day and beyond, you know in good spirits,
as well as providing badly needed vitamins and
nutrients for a growing boy. Let's see, niacin, riboflavin,
prevents heart disease, makes people look
more attractive. Forget oatmeal, I'm
switching to oatmeal stout. Beats Corn Flakes. The thing about a bar
is it should be easy, it should be comfortable, it should be like slipping into a nice, warm, comfortable bath. There should be no
jarring, discordant notes. (car honking) There's certain things
you're looking for when you sit down at the bar, and certain things you
definitely want to avoid. What do you want to avoid? Places that distract
you from good food and even better drinks. Take themes for example. Isn't alcohol theme enough? I mean what is a theme bar? Why do you need a
theme for a bar? ("You're a Grand Old Flag") I find entertainment
obtrusive in bars, and I deeply resent
any kind of live music intruding on my drinking time. No cabaret, okay? Out of the question. And God help us all,
the worst case scenario karaoke. (wailing) You go in and their
singing along to Abba, this is not some
place I wanna drink. It's Billy Joel karaoke night. Please God, kill
me, kill me now. Next thing to avoid, any bar with a velvet rope. Any place that makes
you feel like a jerk for even trying to get
in in the first place. You miserable loser
shite, step aside, you're not getting in, alright? You know there's a problem when there's more people
outside the bar than inside. At the end of the day,
what are you buying? You're buying an
overpriced beer. I don't go to bars
to meet people, so I don't want crowds. I don't want to get jostled,
I don't want to get elbowed, and I don't want to meet
any new friends, frankly. You know what, I
don't wanna meet any romantic friends either. I mean come on, dating bars? Then there's the concept
that haunts my nightmares. Dating bar meets theme bar. Oh I think you're so cute. [Anthony] At a joint in
New York, potential mates speak to each other
on video phones sitting six feet
away from each other. [Phone Voice] You want a drink? Alrighty, I'll
meet you at the bar. You know, there's
something to be said about the lonely bar. No obtrusive
shouting or groping. It's a place where
you can sit quietly, unwind, reflect on your
day or your troubles. A place where you can
listen to the low hum of whatever sad music may be
piping through the speakers without it jarring your nerves. Which brings us to element
number three of a great bar. A good jukebox. Unfortunately, according to
international copyright law you can't actually hear any of the great music
on this jukebox. That would be too expensive,
and this is a cheap show. Which brings us to element four. Bar food. Good bar food. In San Sebastian,
Spain for example, people bounce from bar to bar sampling the best tapas
a joint has to offer, and then move on to the next
bar and another specialty. Fish cake and cod fish cooked
with onion and peppers, that's what we're here for. Think of it as an Easter
egg hunt for adults, with gourmet bar
food for prizes. Legamara, the specialty is
wild ceps, wild mushrooms. It's a philosophy of
variety and moderation, summed up in the Basque saying eat a little bit often. I need privacy for this. Oh wow. In Tokyo, Japan a walk
down a narrow back alley yields a different kind of bar
food experience altogether. The scent of yakitori
fills the air. Simple, skewered, grilled meats that the Japanese love to
pair with beer or sake. This is the sort of
place I would hang out in much too much if
I lived in Tokyo. So you leave work in Tokyo and hit one of these yakitori
joints for happy hour. This is elbow cartilage
from the chicken, frightening to the western mind. And really flavorful. Okay, tapas, yakitori,
so they got it together there on the other
side of the world. But when it comes to
the ultimate bar food we have it right
here in the USA. The one, the only hamburger. And the big cheese
of bar burgers is at the Corner Bistro
in New York City. Oh yes, gracias. You know, all the
snooty Europeans sneering at our
American hamburger, they don't know what
they're missing. Mmm, beautiful thing, chef. Tastes good, great. It's the best. Okay Tony, this is the beef. Oh yeah. You know it's 90% beef. This is how people enjoy. What is one looking
for in bar food? Well, you want it simple. You know, I don't want
a tower of foie gras with microgreens here. I want blood and grease
on my fingers and chin. That's what I want. Plus, I don't want cutlery. I want to be able to
hold my food in one hand and a beer in the other. Robust, honest, greasy, and good, good. Any time a bar
gets the food right the taste of their drink
is that much sweeter. Let me tell you, this is one
sweet, sweet beer indeed. So here we are in the
middle of our journey and I find myself needing
even more sustenance. Not in the mood for the great
Bistro hamburger you say? How 'bout some pork? This is Rudy's, home
of the free weenie. That's right, hot dogs. Now you think to yourself
when you first sit down, yeah, I don't know,
a free hot dog? After a couple of beers, it
seems like a very good idea. And it is a good idea. Great jukebox, in fact
one of the two or three best jukeboxes in New York
City, ergo, the world. And free weenies. But I feel a little shy about ordering a
light bulb hot dog, and I do have my
reputation to protect, so I should be
casual about this. I think a pint of
Bass if you please, and something to eat, a hot dog maybe? Hot dog? Okay. Okay, I kept my cool. Now I don't need
onions or sauerkraut or any other nonsense. I'm a purist, so
mustard is good enough. Oh yes, delightful,
thank you sir. That's good. Good. I know to our snobbier
viewers out there this may be an outrage, but I'll make it sound, well,
more palatable for them. Saucisson de
Strasbourg en croute avec mustard. Well, going to Corner
Bistro and Rudy's for a burger or a hot
dog are definitely good stops along
the bar food route. When I wanna go to a place
that actually has a menu I head to Chicama. I'm hitting around
eight or nine bars today so I think I probably
need some food. Could I get an
Ecuadoran ceviche? Let me get a little smoked
marlin dip also, thanks. Good food takes time to prepare, which means one thing here. Mojito time. This is one of
those drinks where if you have one,
then you have two, and then you wake
up with no clothes in another city wondering
how you got there. This is alcohol's
mission, right? I mean alcohol
should transport you to a far away, hopefully
warmer climate. What better drink to
do that than mojito? Let's just say I'm whetting my
appetite and keep it at that. I think this falls
under the category of luxurious bar
food, yes, ceviche. This ceviche is shrimp,
marinated in lemon juice, tomatoes, onions,
and whatever else the chef decides to toss in. A little smoked marlin, that beats buffalo chicken wings and fried mozzarella
sticks, yes? Hey, it's in a
little baby tortilla, why isn't this in every bar? Yo, TGI Friday's serve this. Mmm, perfect. Nice mix. Heat, smoke, sweet and cool. For now I'll focus on
the sweet but deadly. I'll take another one of
these whenever you're ready. These are good. After establishing
a solid base of food to suck up all of that alcohol sloshing around in your stomach, it's time to maintain
that steady buzz, no time to fade now,
so what to drink? What to drink? I've drank so many
things around the world, I don't think I want
anything too challenging. [Narrator] Cooks
Tour cameras catch up with Anthony Bourdain
in Puebla, Mexico. He's going to a Pulqueria, a bar where you drink buckets
of fermented cactus sap. Pulque is slimy and sour, yuck. Cheers guys. [Narrator] Cheers, Tony. In Na Trang,
Vietnam we find Tony monkeying around with lobsters. That's gotta hurt. [Narrator] Here the local
drink is lobster blood mixed with good ol' Hanoi vodka. And of course it's
gonna make me strong. [Narrator] You're
strong indeed, Tony. Meanwhile, back in
Ho Chi Minh City, they insist Tony
try the local wine. Snake wine, that is. So what does the
international connoisseur think of this year's vintage? Compared to Jagermeister,
this is wonderful. [Narrator] Well
if you like that, how 'bout some cobra bile? You know, I figure I'd be
tasting plenty of that later in my hotel. [Narrator] Better
you than us, Tony. Cheers. Take it from someone
who's been around the world, after you've already
had a few drinks, you don't want to experiment. You want to hit
someplace familiar. Some place like this place. Bellevue Bar, one of my
favorite joints in New York. No reptile related
beverages here, just good old fashioned
bar talk and beer. A bar can be a very
personal thing, everyone has their
favorite or their local. At Bellevue Bar,
they fully appreciate the symbiotic relationship
between vendor and customer which brings me to the
next element of a good bar. This is something
we call the buyback. How does it work? Works like this. After every couple of
beers or drinks that I buy, the bartender in a
gesture of reciprocity shows me I've got
one coming for free. Now this usually
comes in the form of an inverted shot glass. It's on me, your next one. It's simply an
unspoken arrangement where every third
or fourth drink that comes your way
is on the house. This is very important
because a lot of drinkers, you know, around three or four, they're thinking about
maybe going home. You see a nice stack of
these bad boys lined up, you think, jeez, I got all
those free drinks coming, I can't leave now. It gets you over that
all important hump. It turns what could have been just a late afternoon
beer after the office into a long and sordid evening of relentless,
two-fisted drinking. I think I have a
few drinks coming. Sure. And Bellevue's barkeeps
are always willing to engage you in smart discourse while you accrue
frequent flier miles. Oh good, we're on
the same page then. See I always believe
that the real mastermind on Gilligan's Island, the
real boss, was Gilligan. The Minnow, washing
up on that island, accident, conspiracy,
it's Gilligan's island. That series of passive
aggressive strategy. Evil genius. And the boat washes
up there, coincidence? I don't think so. It's not called
Skipper's Island. Despotic ruler. You'll notice Gilligan foils every possible
attempt at escape. He's really in charge
in his own weird, passive aggressive way. How many Heinekens have you had? (laughing) [Anthony] Whatever your poison, nothing makes your
stay more enjoyable than a bar that cares. And you know you found one when you're staying too long. You got one, two, three, four coming back to you. I better call home and
and adjust my schedule. I might have to start listing. Bellevue Bar as
my return address. Okay, so we've seen the good, the bad, I'm not getting in, the ugly, the very ugly, in the bars of New
York and beyond. So whether you're
an avid explorer. Let's eat. Or just a local bar fly. (laughing) Well we agree on that. Have no fear. Somewhere, [Bartender] Hey, there he is! There's a barstool with your name on it.
