“Ready to eat well?” asks Anthony Bourdain. The chef turned TV star is leading the way toward a pair of narrow seats at the New York outpost of a Michelin-rated Tokyo yakitori joint called Tori Shin, a tightly packed establishment that’s Bourdain’s kind of place: little-known, deeply authentic, and a bit unusual. “We might as well be in Tokyo,” he says. “They do everything right here.” A meal out with Bourdain typically involves three things. There will be engaging conversation, possibly touching on such subjects as the essays of Michel de Montaigne, 1920s surrealist films, and mixed-martial-arts combat. There will be booze, although perhaps in more modest quantities than his reputation suggests. And there will be food–some strange, all carefully prepared, and a certain amount involving animal innards that seem better suited to ninth-grade biology class than the dinner table. Bourdain, 58, is a foodie explorer who has spent years trekking around the planet while fearlessly tucking into all manner of exotic fare, from months-old rotten shark meat in Iceland to a still-beating cobra heart in Vietnam. “He’s the Indiana Jones of the food world,” says his close friend Eric Ripert, chef and co-owner of New York institution Le Bernardin…. Read full this story
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