Ep 22. Restaurant Inspiration

In episode 22 of season 7 of Lidia's Kitchen, titled "Restaurant Inspiration," host Lidia Bastianich takes viewers on a culinary exploration of some of her favorite restaurants in New York City. Lidia visits restaurants that inspire her cooking style and discovers the stories and recipes behind some of their most popular dishes.

The first stop on Lidia's tour is Il Buco Alimentari & Vineria, an Italian restaurant in Manhattan known for its rustic, seasonal dishes and extensive wine list. Lidia meets with the restaurant's executive chef, and they prepare some of the restaurant's signature dishes, including roasted baby carrots with caraway and honey, and grilled octopus with potatoes and olives.

Next, Lidia heads to Flushing, Queens to visit the Golden Shopping Mall, a bustling food court that is home to many authentic Chinese eateries. Lidia tries some of the street food favorites, including dumplings and pulled noodles, and talks with the vendors about their cooking techniques and ingredients.

Lidia then makes her way to the Red Rooster in Harlem, a restaurant that celebrates the neighborhood's vibrant culinary and cultural traditions. The restaurant's executive chef shows Lidia how to make one of their most popular dishes, fried yardbird with hot honey sauce, as well as a side of cornbread and collard greens.

Finally, Lidia visits her own flagship restaurant, Felidia, where she meets with her daughter Tanya, who is also a chef. Lidia and Tanya prepare a special menu for a group of diners, featuring some of the restaurant's most beloved dishes, including potato gnocchi with gorgonzola sauce and polenta with wild mushrooms.

Throughout the episode, Lidia shares her own tips and techniques for cooking and entertaining, as well as the stories of the people and places that inspire her cooking. "Restaurant Inspiration" is a celebration of the diversity and richness of New York City's culinary scene, as well as an exploration of the passion and creativity that drives chefs and restaurateurs to keep pushing the boundaries of what is possible in the kitchen.