newberg. when's the last time you saw the word newberg? on a menu. awesome. absolutely awesome. for me, that most noble of dishes. dover sole. this appears to be one of the few remaining servers alive. who knows how to take that fish off the bone, sauce it, and properly serve it? thank you very much. >> bon appetit. merci and i love this place. >> i'm so happy. it's very comforting. there's continuity in this world. ba ba da ba. across town. yeah. another thing entirely. the younger wilder la fare a ketchup, which i am reliably informed, means everything's cool in local idiom. at this point in my life, i just don't know anymore. are these young cooks, these servers, these dedicated entrepreneurs? are they hipsters? or am i just a cranky old who thinks anybody below the age of 30 is a hipster? i don't know, but i admire them. >> so how much did it cost you when you opened? not much. >> look at this tiny electric four burner stove. how long did it take you to adapt to this? >> uh, i would say like, three months. at the beginning, i was lucky that i didn't have, like, a lot of cust