his restaurant here, spago, one of his first and one of the most iconic is definitely busy. it's a place where you can find celebrities. he also has cut, a steakhouse with locations all over the country and world, and there are a lot of people going to his restaurants. if you go to any major airport, you are likely to see one of the the war and versions of his empire there, but as he has commercialized, some people say the reputation as a change maker in the food industry may be has suffered a little bit, at least when it comes to the kind of gastronomic things you can do on a plate. so add the rogue experience, he and his chefs really get to do that. they get to create the kind of meals, tasting menus, that push the boundaries of what you are expecting from a restaurant and that are more experimental than the plate of pasta that you might get at a spago. oliver: a push back may be against what some of his critics described as an over commercialization of his brand, perhaps, but you got to see what he was picking out and were there, so give us the details. what are people ea

a restaurant and that are more experimental than say the plate of pasta that you , might get at a spagot, so a pushback may be against what some of his critics described as an over commercialization of his brand perhaps, but you got to see what he was picking out and were there, so give us the details. what are people eating here? sheila: every night, it is going to be something different. in fact, every week the team of chefs who are spearheading the menu at the rogue experience changes, so he actually picks chefs from cut, from spago, from his catering company, and puts them in that kitchen at the rogue experience together and has them come up with the menu every night, and usually every week, that team will change, so it is hard to say. on the night that i went on the , first night, they did a chili dog that had this kind of tofu seasoning. that was one of the first bites, and it was delicious. it was really fun. it was not stuffy. i think they are trying to do the kind of fusion, kind of genre-bending cuisine that is going to make people feel like, wow, this is something i can't get