
Romanian: 
 
Facem hamachi dres cu rubarbă.
[HAROLD DIETERLE, BUCĂTAR/PROPRIETAR,
THE MARROW]
E mişto. Sfeclele şi prunele
îi dau dulceaţă.
Dacă puneam numai rubarbă,
ar fi fost un pic prea
acru şi amar faţă de
ce căutam să obțin.
Aşa că o dregem, iar asta
îi dă o aromă subtilă.
Soţia mea tocmai încerca să
mă corupă la o detoxifiere cu suc.
Cheltuie 54 nenorociţi de
dolari pe zi pe şase
sticle mici de suc. Ca
să nu existe discuţii, i le iau.
Dar, totuşi, 54 de dolari!
E o glumă proastă.
[MUNCHIES]
[THE MARROW, WEST VILLAGE, MANHATTAN]
Mă numesc Harold Dieterle. Sunt
bucătar şi proprietar la The Marrow.

English: 
HAROLD DIETERLE: We're doing
a rhubarb cured hamachi.
It's cool.
You get a little sweetness from
the beets and the plums.
If I was just going to go
straight rhubarb, it would be
a little too tart and bitter
for what I'm looking for.
So we cure it, and then it's
a very subtle flavor.
My wife was just trying to talk
me into doing a juice
cleanse with her.
She just signed up for it.
Spent fifty fucking four dollars
a day on six little
things of juice.
For the convenience of
it all, I get it.
But it's just like, $54?
Like, you've got to
be kidding me.
My name's Harold Dieterle,
and I'm the chef
owner of The Marrow.

Romanian: 
The Marrow e un restaurant
specializat în carne, cu accente
nemţeşti şi italieneşti,
graţie moştenirii mele.
Am crescut într-o gospodărie
comună, italiano-americană,
iar familia din partea tatălui
a venit cu mâncare nemţească.
Aşa că am împărţit meniul
în două. O parte se numeşte
„Chiarelli”, familia italienească,
iar cea nemţească e „Dieterle”.
E un restaurant cu tuşă personală,
care mă trimite înapoi în copilărie.
Reţeta de şniţel e luată din
cartea de bucate a bunicii.
Nu folosea raţă, ci pui
sau porc.
Nu obişnuiam să mâncăm viţel
atunci, pentru că era scump.
Reţeta de spaetzle e a ei, le fel
şi salata de castraveţi şi cartofi.
Dar, în afară de asta,
restul se bazează pe
ce-am prins din zbor
când eram copil.
Spaghettini cu sos de crabi.
Când aveam 15 ani, m-am
înscris la un curs ca să cunosc fete.

English: 
The Marrow is a meat-focused
restaurant with German and
Italian accents based
on my heritage.
I grew up in a split household,
Italian-American.
And on my paternal side
of the family, the
food was very German.
So I've kind of split the menu
down, and one side is named
Chiarelli of my Italian
heritage, and the German side
is Dieterle.
It's a very personal restaurant
that brings me back
to my childhood quickly.
The schnitzel dish is out of my
grandmother's playbook a bit.
She didn't use duck.
She usually used chicken
or pork.
We didn't really eat
much veal back them
because it was expensive.
The spaetzle recipe is hers.
And the cucumber potato salad
is her recipe as well.
But aside from that, everything
else is like the
little perks of stuff
that I saw as a kid.
The sphaghettini, just
kind of make it from
grandma's crab sauce.
When I was 15-years-old, I took
a Home Ec class in high
school to meet girls.

English: 
I had really bad ADD,
a terrible student.
And I was just really focused
and into cooking
and culinary arts.
Yeah, I won the first season on
"Top Chef." At the time, I
really enjoyed competition, and
obviously I love to cook.
So it sounded like
a great idea.
And it was amazing exposure.
It was an amazing experience,
but I don't think
I could do it again.
I enjoyed doing television, and
I enjoyed that aspect, but
I feel much more comfortable
inside a kitchen.
How's our listening
skills tonight?
KITCHEN STAFF: Behind you.
HAROLD DIETERLE: Give me
something and pass it if I
cook something.
Every fucking 30 seconds.
It's a very busy restaurant,
so the
kitchen's busy every day.
What have you got?
Hamachi?
I'll take that, babe.
Thank you, sir.
A chef needs to be able to put
a lot of different faces on,
like fabricating meat, making
sauces, making sure the
specials are sorted out,
working on the menu.
God forbid that there's a repair
maintenance situation.
I could be in the bathroom with
a plunger in my hand.
It sucks, but it's a full day.

Romanian: 
Aveam sindromul ADD.
Eram un student groaznic.
Mă concetram numai pe
bucătărit şi arte culinare.
Şi da, am câştigat primul
sezon din Top Chef.
La vremea aia îmi plăcea
competiţia şi evident, să gătesc,
aşa că mi s-a părut o idee bună.
Am avut parte de multă expunere,
a fost o experienţă uimitoare,
dar n-aş mai putea face asta.
Mi-a plăcut televiziunea
şi ce implica ea, însă
mă simt mult mai confortabil
într-o bucătărie.
E un restaurant aglomerat
zilnic, la fel şi bucătăria.
Ce ai? Hamachi?
Iau eu asta.
Mulţumesc, domnule.
Bucătarul trebuie să fie
multifuncţional.
Prelucrează carnea, face sosuri, se
asigură că specialităţile sunt sortate.
Lucrăm la meniu... Doamne fereşte
să avem nevoie de lucrări de reparaţii
sau întreţinere, de parcă aş putea
sta în baie să desfund chiuveta.
E cam nasol, dar e
o zi plină

Romanian: 
Aseară, după muncă, m-am întâlnit
cu prietenul John Fraser
la Blue Ribbon Sushi,
lângă Time Warner Center.
[JOHN FRASER, BUCĂTAR/PROPRIETAR, DOVETAIL]
John şi cu mine ne
cunoaştem de
vreo şase ani.
A venit să ia cina şi apoi
[DOVETAIL, UPPER WEST SIDE, MANHATTAN]
mi-a trimis un email foarte drăguţ.
Ceva de genul: „M-am bucurat de cină.
Mulţumesc. Deosebită raţa.”
Ai parte rareori de interacţiune
atât de sinceră şi necondiţionată.
L-am văzut la petrecere.
Cred că nici nu-i răspunsesem.
Nu-mi amintesc. Dar i-am
spus că a fost un gest frumos.
Şi na, am devenit brusc prieteni.
Dar e un soi de prietenie cu
împunsături. Nimeni n-ar zice
că suntem prieteni dacă nu
[BLUE RIBBON SUSHI, MID-TOWN,
MANHATTAN]
ne-am şi îmbrăţişa uneori.
Unde ţi-e tricoul? Eşti
îmbrăcat pe jumate? Ce-i cu tine?
Nu, m-am îmbrăcat ca
un boschetar azi.
Ce distractiv!
Când ajungem la Blue Ribbon,
de obicei bem cât mai multe

English: 
So after work last night I met
my buddy John Fraser over at
Blue Ribbon Sushi up by the
Time Warner Center.
John and I have known each
other, I guess it's probably
close to six years now.
JOHN FRASER: He came in for
dinner and he sent me a
really, really sweet
email, like
really enjoyed the dinner.
Thank you so much.
I really loved the duck,
something like that.
You rarely get that kind
of interaction,
so earnest and honest.
So I saw him at the party.
I might not even
have responded.
I can't remember.
I said, oh, that was
really nice of you.
Fast friends, but there's a
level of hosing that goes on
between he and I. No one would
know we were friends unless
afterwards there was a hug.
HAROLD DIETERLE: Where's
your shirt?
You're all dressed up.
What happened?
JOHN FRASER: No, I'm
dressed like a
fucking scumbag tonight.
HAROLD DIETERLE: Oh, it's fun.
When we get to Blue Ribbon, the
usual routine is drink as
many Yuzu Highs as possible.

English: 
Let the games begin.
JOHN FRASER: Cheers.
HAROLD DIETERLE: I forgot how
bad of a hangover these
fucking things are.
JOHN FRASER: Oh,
it's the worst.
HAROLD DIETERLE: How many of
those have you had tonight?
Where's your cocktail?
So Richard, who I believe is the
general manager there, is
the fellow who usually gets us
set up either at the bar or
upstairs and keeps a good
eye out for us.
Look at this.
We've got WWF wresting
on over here.
I mean, it's unbelievable.
JOHN FRASER: No,
just Muay Thai.
HAROLD DIETERLE: I only like
to kick and punch people.
I don't like roll in the
net with other dudes.
JOHN FRASER: [LAUGHING].
HAROLD DIETERLE: It's
not my thing.
What the fuck are you
laughing about?
JOHN FRASER: OK!
HAROLD DIETERLE: I had a Hamachi
sashimi, and then they
put out a mixed sushi plate.
JOHN FRASER: Are you
really doing this?
HAROLD DIETERLE: What?
Putting some soy sauce
onto my fish?
JOHN FRASER: The whole fish?

Romanian: 
Yuzu Highs posibil.
Să-i dăm bice.
Noroc!
Uit mereu ce mahmureală
groaznică îţi dau astea.
E cea mai nasoală.
Câte ai băut în
noaptea asta?
Unde e cocktailul tău?
[RICHARD HO, MANAGER,
BLUE RIBBON SUSHI]
Richard Ho, care cred că e
managerul locului, e tipul care
ne plasează fie la bar sau sus
şi stă cu ochii pe noi.
Ia uite, avem parte de wrestling
aici. E incredibil.
Îmi place doar să dau pumni şi
picioare. Nu m-aş tăvăli cu alţi tipi.
Nu e de mine. De ce pizda
mă-tii râzi?
OK!!
Am mâncat
hamachi sashimi.
Şi ne-au pus în faţă un
platou mixt de sushi.
Chiar ai de gând
să faci asta?
Ce, să pun nişte sos
de soia peste peşte?
Pe tot peştele?

English: 
HAROLD DIETERLE: First of all,
John eats more French fries
than anybody I know in the
world who's a vegetarian.
I've never seen anybody that
goes out to eat and eats more
fucking fried foods.
JOHN FRASER: That's
absolutely true.
HAROLD DIETERLE: That's
totally true.
John's a vegetarian.
He doesn't crave any animal
products anymore, so he's all
vegetables.
JOHN FRASER: The choices for
vegetarians in New York City
is fucking deplorable.
HAROLD DIETERLE: Really?
JOHN FRASER: It's deplorable.
One dish where you can beg
somebody-- it's fucking shit.
HAROLD DIETERLE: Whatever his
body's telling him is great.
But he's my best friend, and
I know he enjoys meat.
I've seen him destroy it.
You had the fucking shish kebab
that was just loaded
with fucking bell peppers
on top of bell peppers.
There was a couple slices
of zucchini, and
some fucking rice--
$26.
You can't tell me you're
not miserable.
Fucking miserable.
Who you talking to?
JOHN FRASER: The restaurant.
HAROLD DIETERLE: Everything
all right?
Health department?

Romanian: 
În primul rând, John mănâncă
mai mulţi cartofi prăjiţi ca oricine,
pentru că sunt vegetarieni. N-am
văzut pe nimeni care să iasă la
masă în oraş şi să bage atâţia cartofi...
E totalmente adevărat.
Adevărat.
John e „vegetarian”, nu mai
pofteşte la produse de
origine animală.
Se hrăneşte numai
cu legume.
Opţiunile vegetarienilor
în New York City
lasă de dorit.
E deplorabil.
Două-trei feluri sau trebuie
să cerșești, e de rahat.
Orice ar spune, mușchiul e grozav.
Dar e prietenul meu cel mai bun
și știu că îi place carnea.
Am văzut cum o devorează.
Ai mâncat kebabul ăla plin
cu ardei graşi peste ardei
graşi, cu câteva felii
de dovlecei şi nişte
rahat de orez. 26 de dolari.
Nu-mi spune că nu regreți.
Ești distrus!
Cu cine vorbeşti?
La restaurant...
Totul în regulă?
Departamentul sanitar?

English: 
JOHN FRASER: Exactly.
All right, let's count the
12 herbs real quick.
HAROLD DIETERLE: Who the
fuck would put 12
herbs in one dish?
I'm going to find out.
JOHN FRASER: It's going to
be two of each, right?
HAROLD DIETERLE: Three,
four, five--
When we're out acting like
buffoons, but then we have to
take a work phone call.
We have to flip the switch and
turn that other side of our
personality on.
What's 12 herbs?
JOHN FRASER: Yeah, we're doing
it with the new Getty.
You shut the fuck up.
HAROLD DIETERLE: 12
herbs in one dish?
It was very enjoyable.
Thyme, tarragon, sorrel,
stinging nettles--
JOHN FRASER: Sorrel?
HAROLD DIETERLE: That's
available.
It's springtime.
Let's get a hold of
some fucking--
JOHN FRASER: I can't fucking
go anywhere.
HAROLD DIETERLE: He's still
talking, right?
JOHN FRASER: [LAUGHING]
I just hung up on him.
HAROLD DIETERLE: I couldn't
find out what
the 12 herbs were.
I'm very excited to see it.
Tell me that doesn't
look fucking sick.
Tell me you don't eat that.
JOHN FRASER: Shut the fuck up.

Romanian: 
Da exact. Bun, hai să numărăm
repede cele 12 ierburi.
Cine dracu ar pune 12
ierburi într-un singur fel?
O să-i dau de cap.
Trei, patru, cinci...
Aşa e când ne prostim şi apoi
răspundem la telefonul de serviciu.
Trebuie să apăsăm un buton şi
să activăm cealaltă personalitate.
Ce înseamnă 12 ierburi?
Taci în pizda mă-tii.
12 ierburi într-o singură reţetă?
A fost delicios.
Cimbru, tarhon, măcriş,
urzici...
Măcriş?
Ăsta se găseşte primăvara.
Nu mai pot să fac asta.
Încă vorbeşte, nu?
Tocmai i-am închis.
Nu mi-am dat seama care erau
cele 12 ierburi. Abia aştept să văd.
Spune-mi că nu arată dement.
Spune-mi că nu mănânci asta.
Taci naibii.

English: 
HAROLD DIETERLE: Blue Ribbon's
fried chicken
is kind of my standby.
JOHN FRASER: It's a delicious
fried chicken, but it's just
the same flavor over and
over and over again.
My mouth doesn't understand
how a whole plate of that
tastes good.
HAROLD DIETERLE: We left Blue
Ribbon, and we went down and
had a quick pop at one
of my favorite bars--
Daddy-Os.
We Walked into Daddy-Os, and
it was quite a scene.
JOSH CAPON: Italy!
PAT LAFRIEDA JR: What's
up, buddy?
Good to see you.
How you doing, kid?
What are you up to?
Doin' good?
HAROLD DIETERLE: Everybody was
in the neighborhood, and
that's really the bar that
a lot of chefs go to.
It's a great chef hangout bar.
They have a great hamburger.
Tater tots are great.
So that's always a plus.
It's a sports bar.
They have a lot of TVs going on
and a really serious liquor
bottle list.
It's pretty impressive the
bottles of liquor that he has
there and great specialty
cocktails.
So it's just great
for everybody.
I had no idea anybody was
going to be there.

Romanian: 
Puiul prăjit de la Blue Ribbon
îmi dă cu virgulă.
E un pui delicios, are
aceeași aromă oricum l-ai lua.
Gura mea nu înţelege cum e
posibil să aibă tot acelaşi gust.
Am plecat de la Blue Ribbon şi
ne-am oprit scurt la unul din
barurile mele preferate,
Daddy-O's.
[DADDY-O, WEST VILLAGE, MANHATTAN]
Am intrat la Daddy-O's,
unde peisajul era fascinant.
[JOSH CAPON, BUCĂTAR ŞEF,
EL TORO BLANCO]
[PAT LAFREIDA JR., CEO,
PAT LAFREIDA MEATS]
Toată lumea era în zonă
Ăsta e barul unde
merg bucătarii. E un loc
foarte potrivit pentru asta.
Au hamburgeri grozavi.
Iar cartofii copţi sunt excelenţi.
Asta e mereu ca un bonus. Au
multe televizoare, e un bar sportiv.
Şi o listă serioasă de băuturi
alcoolice. E impresionant
câte sticle de alcool
pot fi într-un singur bar.
Şi specialităţi de cocktailuri.
Tuturor li se pare grozav.

English: 
John's like, all right.
Let's go back to The Marrow
and go eat some bratwurst.
We have bratwurst over at
The Marrow right now.
We're going to go over there and
have a little bratwurst.
House main.
JOSH CAPON: Looks like that
9:30 spin class might be
getting handsome.
HAROLD DIETERLE: Uh-oh.
You ready?
You walking, or are
you driving?
JOSH CAPON: Got my
wheels, bro.
HAROLD DIETERLE: All right.
Josh decided to ride his beloved
bike, which I was
unaware was kind of
like his child.
It was a bit of a
"Pee Wee's Big
Adventure" situation happening.
We walked over from Daddy-Os,
a 10, 15-minute walk.
It was nice to get a
little fresh air.
Matt, who's the chef here, and
Eric, who's my chef at Kin
Shop, were throwing off some
house-made bratwurst and some
sauerkraut.
We got some vegetarians.
-They actually coming
tonight, or no?
JOHN FRASER: Yeah.
There's only one.
There can only be one.
HAROLD DIETERLE: Fuck, man.
I didn't know how
long it takes.

Romanian: 
Habar n-aveam că va fi
cineva pe acolo, aşa că am zis:
„OK, hai să ne întoarcem la
The Marrow pentru un bratwurst.”
Suntem la The Marrow acum
şi mâncăm bratwurst.
Mergem acolo şi
mâncăm bratwurst.
Se pare că vom anula
cursul de la 9:30!
Eşti gata? Mergi sau pedalezi?
Mi-am luat calul.
În regulă.
John a decis să meargă
pe bicicletă, care e
ca un copil pentru el.
A fost ca o aventură de-ale
lui Pee Wee.
Am mers vreo zece-cinşpe
minute de la Daddy-O's.
Ne-a prins bine
aerul proaspăt.
Matt, bucătarul de aici, şi Eric,
bucătarul meu de la Kin Shop,
puneau la cale nişte cârnaţi
bratwurst şi sauerkraut.
Ai vreun plan vegetarian
în noaptea asta au ba?
E numai unul. Poate
fi numai unul.
Super! Nu ştiam
cât durează...

Romanian: 
De câţi tipi e nevoie pentru
câţiva cârnaţi?
Munca voastră e scumpă.
Dumnezeule.
Asta e vacă de muls, sau ce?
Vă aud.
Nu cred că e cazul să-i
prăjim pe toţi.
Nu, nu, nu. Ăsta e brunch.
Ăsta e brunch-ul? N-o să
primească porţelanuri fine.
În nici un caz. Or să
le distrugă.
Să-i dăm blană!
Am luat nişte muştar,
nişte cârnaţi...
Ce avem acolo?
Varză înăbuşită. Ce să avem?
Ăsta e sauerkraut
înăbuşit în bere.
Toată lumea stătea jos,
mânca şi bea.
A fost foarte plăcut.
S-au închegat multe discuţii.
Oamenii aruncau
shoturi de la unul la altul.
A fost distractiv.
Stai o clipă, vegetarianul
e cu noi la masă.
Chiar dacă e vegetarian, a
mâncat varza cu bacon
şi a gustat din bratwurst.
E bun platoul vegetarian?
Ce e ăla?
Un morcov.

English: 
How many guys does it take
to grill a couple fucking
bratwursts here?
-Your labor costs are going
to be really high.
HAROLD DIETERLE: Oh my god.
Everybody's milking
the clock tonight.
I hear you.
I don't think you need
to cook all this.
-No, no, no, no.
This is brunch.
HAROLD DIETERLE: This is
brunch right here?
They're not getting nice
china, no fucking way.
They're going to fucking
wreck it.
Here we go.
-Me likey bratwurst.
HAROLD DIETERLE: Go get it.
Get some mustard, some brats.
JOSH CAPON: What do we got?
What do we got over here?
We got braised cabbage?
What we got?
[INTERPOSING VOICES]
HAROLD DIETERLE: Get some
beer-braised sauerkraut.
[INTERPOSING VOICES]
HAROLD DIETERLE: When everybody
kind of sat down and
was eating and drinking,
that's about
as nice as it got.
There was a lot of
conversations, a lot of people
throwing shots at each other.
It was very entertaining.
JOSH CAPON: Oh, wait a second.
The vegetarian got a meal.
HAROLD DIETERLE: Even though the
vegetarian ate the cabbage
with the bacon and tasted my
bratwurst, he's having a nice
veggie plate.
-What is it?
HAROLD DIETERLE:
It's a carrot.
The sausage--

English: 
[INTERPOSING VOICES]
HAROLD DIETERLE: Exactly.
That's what sausage
in New Jersey look
like these days, huh?
[LAUGHTER]
JOSH CAPON: The girls
are 100% right.
That's not what sausage looks
like in New Jersey in your
veggie plate.
Bang!
HAROLD DIETERLE: All the small
sausages look the same to you,
right, Joshie?
[INTERPOSING VOICES]
HAROLD DIETERLE: It was a
great group of people.
I consider everybody that
was at the table--
you know, I'm very friendly
with them.
[POUNDING]
JOSH CAPON: What's going
on down over there?
-What the hell is going
on right here?
-Fee, fi, fo, fum.
JOSH CAPON: Clearly.
-He's got a wooden leg just
jumping up the stairs.
-Harold!
Get down here, Harold!

Romanian: 
E un cârnat, dacă
asta întrebi.
Exact.
Aşa arată un cârnat din New
Jersey în zilele noastre.
Fetele au 100% dreptate. Nu aşa
arată un cârnat din New Jersey,
ca cel din farfuria ta.
Toate chestiile mici arată
la fel pentru tine. Aşa-i, Joshy?
A fost un grup mişto de oameni.
Toți cei din jurul mesei
îmi sunt apropiaţi.
Ce se întâmplă acolo?
Ce mă-sa se întâmplă?
E fosta prietenă a lui Harold,
care urcă scările.
Clar.
Are un picior de lemn.
„Harold! Treci încoace!
S-a spart o ţeavă!"
