Greek food, the Chicken Big Mac and 'The Bear'

Menu Talk

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation’s Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend’s home in Manhattan.

Pat attended two Broadway shows that were preceded by tasty and affordable meals, which can be hard to find in New York City’s Theater District. She had a prix fixe pre-theater dinner of creamy parsnip soup, grilled swordfish with vegetables, and baklava at Kellari Taverna for $55, and before a Saturday matinee, she had a tasty and reasonably priced brunch at Boqueria, which was less than $20 per person (before tip) — an extreme rarity in Midtown Manhattan.

The co-hosts also discussed the Chicken Big Mac, which McDonald’s is launching on Oct. 10, replacing the two all-beef patties with breaded and fried chicken patties. Like the original sandwich, the new version has special sauce, lettuce, cheese, and pickles, but no onions. Bret wondered about that, which led to a discussion on the role of onions on a chicken sandwich and whether, in fact, they have a role to play at all.

Then he shared an interview he had done with Rob Levitt, head butcher and chef de cuisine of Publican Quality Meats in Chicago. Levitt shared his passion for butchery and his appreciation for One-Off Hospitality’s leader and chef, Paul Kahan. He also discussed his appearance on the hit TV show "The Bear," streaming on Hulu, in which he played himself.