The inside scoop on America's most buzz-worthy eats.

Beloved local dishes get put to the test in the return of "Worth the Hype." [View this email in your browser]( Tastemade is Streaming May 2024 Buzz-worthy bites in brand-new cities. Watch new episodes of Season 2 Thursdays at 7/6c. Frankie Celenza is back for a fresh season of Worth the Hype. And he’s finding the most-talked-about dishes in spots around the country, starting with Hawaii's O’ahu island. Frankie chows down on fresh tuna poke, heartfelt Pho, and hand-pounded poi, all while meeting the owners behind legendary Honolulu restaurants (and food trucks!).  Watch on Tastemade wherever you stream for free. [Tune In to Worth the Hype]( Tastemade Talks with Frankie MEET THE HOST OF WORTH THE HYPE Below, we chat with [Frankie Celenza]( chef and host of Tastemade’s [Struggle Meals]( and [Worth the Hype](. This interview has been edited for brevity. TASTEMADE: What are some memorable experiences or unexpected discoveries you had while filming Season 2 of Worth the Hype? FRANKIE CELENZA: There were so many long, hard, laughs after exhausting days of filming. In Santa Fe, after shooting, we all went to The Pink Adobe and ordered everything on the menu, danced, ate, and laughed so hard, way past our bedtimes. In production, we haven’t had a bad bite yet, and it’s hard to say what’s best — every dish has been memorable. Seeing the best each city has to offer, at such a deep level because of the access we’ve been getting, that’s the memory — all of it. Tacos at [The Pink Adobe](. TM: What do you look for in your dining experiences when trying to understand the essence of a city's food culture? FC: I try really hard to find the places where the proprietors, cooks, and staff all care deeply about what they’re doing. That’s the key: Great leadership equals great teamwork, which means delicious food and experiences for us. Price is not part of the greatness equation. Fresh fish from [Maguro Brothers](. TM: How do you approach balancing the hype surrounding a restaurant or food with your own unbiased opinion? FC: I look at hype on a time scale of micro and macro. Everything has to start somewhere, and social media makes it easier than ever to explode into hype. This is micro. But if it can be sustained and mature over time, then it has graduated to long-term macro hype. With the new “hip” spots, I ask myself, “Is there true substance here?” If yes, I hope deeply that they’re able to sustain and carry on. TM: How do you think the food scene in the U.S. has evolved over the years, and what trends do you see emerging? FC: Not long ago we were a country of meat and potatoes, or burgers and fries. But now, traveling, I really get a sense of how special the regions of our country are. The U.S. has a whole bunch of regional cultures, and the cuisine changes wildly because we are a country of immigrants. These concepts and traditions have always existed, but I think as a whole the majority is wanting to accept foods that aren’t their own. This is a really great thing. TM: If you had to choose one food to taste again from Season 2 ASAP, which would you choose? FC: The pho banh mi from The Pig and the Lady. You have the slow-cooked brisket dipped into a delicious star anise perfumed broth. Delicious bread that is both crunchy and filled with liquid at the same time, defying textural inevitably of completely falling apart. Also, the pan-seared sea bass in fish stock that I made with Chef Serigne at Dakar NOLA was off the hook. The pho banh mi from [The Pig and the Lady](. TM: What cities or restaurants are on your Season 3 wish list?! FC: I’d love to hit up Chicago, Columbus, Martha’s Vineyard, Providence, Seattle, Charleston, Minneapolis, Philly, and both Portlands. The scene at [Dakar NOLA](. TM: What are some words to describe your favorite type of restaurant vibe? FC: Familiar, exciting, bustling, friendly, and memorable. SPOTLIGHT ON Kitchen Glow Up Premiering Tuesday, May 28th Ever wondered how a chef sees your kitchen? Pro cook and designer Ellen Marie Bennett has the tips & tricks you need to stylishly transform your space — without spending a fortune. Ellen blends function with style, turning ordinary kitchens into chic spaces fit for a chef. Get ready for the series premiere on Tuesday, May 28th! [Watch the Premiere of Kitchen Glow Up]( [Stream Tastemade]( [Facebook icon]( [Instagram icon]( [Twitter icon]( [TikTok icon]( [Pinterest icon]( [YouTube icon]( [Threads icon]( Was this email forwarded to you? [Sign up]( Update your [newsletter preferences]( or [unsubscribe](. [Logo] You're receiving this because you opted into our email list. Our mailing address is: Tastemade 3019 Olympic Blvd Stage CSanta Monica, CA 90404 [Add us to your address book]( Copyright (C) 2024 Tastemade. All rights reserved.