Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be.
      
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Episode 8: Progressive Chinese

Grub Street’s editor and ‘New York’ Magazine’s chief restaurant critic discuss the most pressing, vital food-world issues.

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Platty and the Admiral riff on eating local as they toast the end of season one with Chef Alfred Portale at Gotham Bar and Grill.
      
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Episode 22: Love Thy Neighborhood Restaurant

What happens when your doctor is yelling "MAYDAY" and you're eating 10,000 calories of Peking Duck per day for work? Adam Platt sought a nutritionist to help him drop the weight while keeping his job. A celebrity dietitian named Tanya Zuckerbrot took up the challenge. Now forty pounds down, we have Tanya on the show to discuss the F-Factor Diet. Meanwhile, The Admiral is concerned: has Platty has joined a cult?
      
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Episode 21: Food Critic on a Diet

The Admiral declares breakfast to be the pinnacle of everyday luxury. Platty, however, is skeptical of this claim - until he gets to thinking about merry old England...
      
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Episode 20: In Praise of Breakfast

Platty and the Admiral marvel at the latest frontiers in meatless patty innovation. Is "veggie burger" even the right phrase for the modern version of this hippie classic? Plus: Platty tells you his top seven choices for where to find the best veggie burger (or whatever you want to call them).
      
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Episode 19: Veggie Burgers

New York's famed Four Seasons restaurant is closing, which has Platty waxing nostalgic, and the Admiral rolling his eyes. 
      
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Episode 8: Progressive Chinese

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