We are outside the State Bird Provisions.

Or at least, we think we are.

There's no sign, naturally.

Come back.

This was ranked the number one restaurant in America by "Bon Appetit" magazine, making it the hardest place to make a reservation.

These people have been waiting hours for a walk-in table.

So this reporter has decided to trade in his journalism ethics for a free meal.

Yes, good rhythm.

But I want to lose the last part.

Because it just slipped out.

[music playing] Hey, Steve, how are you?

How are you?

Nice to see you.

Thank you for having us.

Yeah.

When we opened, we had about 16 employees.

And now I have 44.

The big one for us is "Bon Appetit" magazine in 2012, named us the best new restaurant in the country.

That put you on the map.

It did.

And so then it was, like, OK, this is nuts.

Tidal wave.

I mean, it just went nuts.

It was a tsunami.

70% of our dining room is reservation.

30% is open for walk ins.

No.

About a dozen or so dishes, passed around on trays and carts.

You see something you like, you go for it.

It's as easy as that.

Explain to me the intersection of technology and cooking.

Hmm.

And where we're, you know-- how do you-- Well, even people involved in the technology world need to eat.

(SPEAKING SOFTLY) Oh, got it.

I see.

Yeah.

Like this is a good potato chip.

STUART BRIOZA: That's right, yeah.

We're going to do, like, kind of a riff on one of my favorite dishes, which is an [inaudible].

Which is a pork jowel-- [inaudible]?

Yeah.

You know this?

No.

Yeah, chanterelles are obviously, like, a wild mushroom.

You probably will want to cook them.

No, [inaudible].

And this is a-- That's pecorino, of course.

Pecorino.

Mm, very good.

So this is going to be awesome.

Should we put the sauce in?

Not yet.

Keep grating them.

Give it some pressure so that they have a little texture to it.

This may actually go on the menu tonight.

Steveegee's PBS Dish.

STEVE: Is that it?

Is that olive oil?

STUART BRIOZA: Let's take a little extra virgin olive oil.

Just kind of to finish it.

Inspired by-- yeah, it's awesome.

This is the best segment we've ever done.

I bet you say that all the time.

You know, it's neat to have things where you're introducing-- we do a lot of work with-- you're welcome.

No, I wish you ate meat.

Do you want to share?

Not really.

This is so good.

Why are you here anyway?

Well, we-- we're doing-- OK, we're doing tech-- tech-- tech intersects with food.

Got it.

Intersects with, um-- you ever heard the expression there's no such thing as a free lunch?

I don't know how long we have to do this.

Can I get you a little dehydrated sweet corn with a little pecorino and ricotta pancake?

Yes?

Takers?

OK.

Thanks.