Watch as Chefs Feed takes you behind the scenes during the first night of service chef Ryan Pollnow's San Francisco restaurant Aatxe. Watch as Chefs Feed takes you behind the scenes during the first night of service chef Ryan Pollnow's San Francisco restaurant Aatxe.
[BLANK_AUDIO] This floor is slick. It's like ice skating. All of our coffees are up here. Regular espresso. I gotta eat now. I might just chug an espresso real quick. Start getting service ready. [UNKNOWN] Bump up your chickpeas. And your blood sausage by double. > Guys I want everyone tasting this food too like it's not just for me [CROSSTALK]. The food you guys just put up as testers as a team that's only been together for one week is really exceptional. Let's have a great service and let's break an [UNKNOWN] proper guys. [APPLAUSE] Let's get the energy up. Get energized. All the hard work's over right? [APPLAUSE] [NOISE] Hello. How are you doing man want to see a menu? All right you can follow me. I thought you were going to go for a shot of Tequila but I had you pegged wrong. All right guys first pig on the hot line. One gumas, one fried rice an one albundas. [CROSSTALK] You can we ring this? I don't want to be a **** but just to get a perfect [CROSSTALK] Something we didn't think about, guys, is kids' menus. And there's a kid on the bar right there. Guys, we're rolling into two [CROSSTALK] one [UNKNOWN] one [UNKNOWN]. Share it on Table 21. Let them know it's [UNKNOWN] hot. [CROSSTALK] Will you take one of these up? Can I have [CROSSTALK] please? [CROSSTALK] [CROSSTALK] onions. I think all around our portions are too big. This is a dirty one, clean, dirty, [UNKNOWN] wash those again. Corners, corner, coming in high. [CROSSTALK] I wanna sneak in a little gift from the kitchen here. This one's a sepia. [CROSSTALK] Just a [CROSSTALK] Tasting every single thing, every single thing. There he is. We're gonna do a picture, guys. Are we smiling or are we doing tough guy poses? One more dessert coming. We've got 30 to 35 covers. They're not counting covers at the bar. Yeah, just keep in mind. We're still open, but you can start billing up. One more [UNKNOWN] and we're done. There you are thank you so much. Thank you very much. Enjoy the rest of the night. Yeah have a great night glad you guys came. Have a great night. You wipe this down. What else has to be done? And organize it. [CROSSTALK] I need a big old **** glass of cider you know what I mean? Overall it was an amazing first night. It was good. The kinks will take us weeks, not days. But we're, where we're starting from is great. I gave my keys to someone like 12 or 14 hours ago. Was that any of you? [BLANK_AUDIO] What do you think surge pricing is on an Uber at this hour? [LAUGH] All right. I love you too. I'll see you in a couple of hours. [SOUND]