Miami Dining with Adam Richman

What's up guys? Leslie Robbins here for Young Hollywood.

Joined by the one and only Adam Richman.

Welcome I'd say to Miami, but we're both not even from Miami.

No, BK all day, but I have family down here in Biscane Bay and been coming here my whole life.

So it's uh it's pretty amazing.

And we've crashed Scarpetta.

Because I wanted to find a cool hip restaurant.

It's a beautiful restaurant and you know, they crank out some great dishes here.

Let's take a walk and chat while we walk.

Lady first.

Let's do it.

Let's do it.

Now, of course, we're in a restaurant in Miami.

Now, you didn't come from traditional cooking school.

No, no, no, no.

I mean, the only formal training I ever had was sushi.

I was just lucky enough to get kind of OJT all on the job training and, you know, whether it was colleagues or bosses that were kind enough to share knowledge and to learn so much on your own by doing.

Now, you graduated Emory Undergrad, you went to Yale Drama School for your masters.

Did you think I'm going to be famous for food?

No, someone's defined luck as preparation meeting opportunity.

And I think that's pretty accurate.

I think that I was just, I had a food background, a travel background, a little bit of an acting background.

And then they were like, okay, we'd like you to travel while performing while eating food on television.

I was like, ah, the synergy is there.

It's amazing.

Well, we have an opportunity to check out some cuisine.

We're excited.

Let's go.

Let's go.

So excited.

Let's go.

Now, you never owned a restaurant.

Nope, do not own a restaurant.

Are you going to?

You think it's in your plan?

What are your thoughts on that?

You know, I've had lots of opportunities to invest in some great places, some barbecue places in the UK and I never wanted it to be the vanity project like, oh, the dude from TV opened a restaurant and and because I'm not a trained chef, I know the scrutiny will be even higher.

So when I do it, I want it to be well.

I want to be there and I want I want to go small.

Scott, Scott's like a genius.

to operate something like this with a dining room like that.

Yeah, no, baby steps, baby steps like, you know, I might have like a little hot dog cart or something.

Lovely pasta.

And I think that it really speaks to the staff here at Scarpetta and even a really good chef.

A lot of times when you find.

Yeah.

The mic has been dropped.

Okay.

I'm guessing that's a yes.

I was going to go in for this Hamachi.

Yellowtail, chili oil, pickled onions and micro broccoli.

The thing is for me, restraint is the hardest thing to find at sushi places.

How many times have you gone to see a sushi roll where it's like eel and avocado and cream cheese and crunch, tobiko and yuzu and then special sauce and then eel sauce topped with white tuna as opposed to just going somewhere that's got really good fish, really fresh vegetables.

That's That's superb.

You're not an olive person, are you?

Yeah, every time I see them, I try them and I'm unhappy.

Really don't like them?

This is the good one.

Don't like them?

This is the good one.

You really don't?

Go find one that This one has no pit.

That's like a calamata olive.

I see it.

Pop it in here.

I just think that how good it is for your body to it.

It's wonderful.