Robert's first stop is midtown Manhattan on 57th street at The Wayfarer as Chef Justin prepares a whole snapper in a bouillabaisse sauce with fennel and potato. Robert then sits down with Cliff Crooks, Group Executive Chef of ESquared Hospitality, for Spanish octopus served Moroccan style and an elegant mushroom salad. In Hollywood, a classic restaurant, Off Vine, is the setting for both a chocolate and a Grand Marnier souffle, sauteed tilapia, linguini shrimp with pesto, and chicken ravioli with balsamic reduction. In Boston, Robert meets with Head Chef Oscar at Towne Stove and Spirits and learns the secret to Sparky's Classic Brick Chicken. Robert shares dinner with famed restaurateur Lydia Shire, and samples her legendary lobster popovers, smoked salmon, duck confit pizza with fig jam, and her twist on lasagna with bacon bolognese.