All language subtitles for With.Love.Your.Sweetly.Salted.2023.720p.WEBRip.x264.AAC-[YTS.MX]

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♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Gazing at the shape
of the moon ♪

♪ I wondered about you

♪ Way out there
and all around ♪

♪ And deep within

♪ Talk to me
Earth Wisdom ♪

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪

♪ Waving your bows
and branches ♪

♪ What are the chances
you grew ♪

♪ To be older than this town
before this all was around ♪

♪ Talk to me
Earth Wisdom ♪

♪ To allow us

♪ To allow us

♪ To allow us ♪

♪ To allow us

Hot, hot, hot.

♪ To allow us

Not bad.

♪ Na na na na na na
na na na na na ♪

♪ Na na na na na na
na na na na na ♪♪♪♪

[Elevator door chimes]

[Footsteps approach gently]

Morning, Ali.

- Morning, Ben. Would you like
a slice of cheddar cheese apple pie?

- I'll never say no
to your experiments.

Still a work in progress.

- Not half bad.
Sweet and savoury.

- Exactly. I think the crust
just got a little too dry.

Tastebuds say it's just right.

- [Chuckles]
- You're too kind.

I'm gonna take
another crack at it.

- Let me know when
you try again.

Will do.

[Footsteps click away]

[Exhales]

[Rhythmic music]

[Keyboard keys clacking]

[Indistinct chatter]

Mm!

This combo is
outta this world.

How about...

... some cinnamon?

Hmm, just a little bit.

It's already so rich.

Mm.

Yep, even better.

[Chuckles]

- If I had to choose
my own death,

it would absolutely be
death by pie.

And what a glorious way to go.

What makes this one so good?

- Golden delicious apples
baked in a flaky crust

with super-sharp
17-year-old cheddar,

made with milk from
Gardner's Farm,

where the cows
eat like kings.

- Well, lucky cows.
[Chuckles]

- If there was ever
an advertisement to move to the Midwest,

I think it would be
this pie.

[Giggles]

[Alison's phone ringing]

- Oh, I hope that's
the reservation

confirmation
for tonight.

I could eat again
in an hour.

That's why I love you.

It's an unknown number.
Do I answer it?

Hmm, live a little.

Fair enough.

Hello?

Is this Sweetly Salted?

Um, yeah.

If you don't mind me asking,

how did you get
this number?

- Powerful women have
their ways.

Plus, this isn't Chicago
Today business,

this is just for you.

Who am I speaking with?

- I'm calling with
Hudson Publishers.

We all read your column here
and we absolutely love it.

We've been placing bets
all day whether or not you were a woman.

I will be winning
some money today.

Congratulations.

- Well, the bigger
congratulations goes to you

because we would like you
to pitch a book idea to us.

Really?

Who the heck is it?

Hudson Publishers.

- There's only one
teensy-weensy little catch.

Okay.

We would like to be the ones

to break your identity.

Wow.

I mean, you really
did your research.

- Well, we think it'll help
sell the book

if people finally
get to know the real you.

- Look, this is
an amazing offer,

but I'm gonna need
some time to think about it.

I've done what I've done
so that restaurants

would treat me like
everyone else.

- Yes, which is absolutely
brilliant.

I mean, it's a known fact
that female critics get treated differently.

Incredible writing just deserves
to be rewarded.

Just... tell me
you'll think about it.

Yeah, absolutely.

- I'm just sending you
an email now.

My inbox is open to you.

[Computer chimes]

I promise you will remain
"Miss Sweetly"

until you decide how
you would like to execute your big reveal.

Oh. Or is it
Miss Salted?

- Honestly, it depends
on the day.

Your secret is safe with me,

as long as you want it to be.

Thank you.

- No, Sweetly,
thank you.

Talk soon.

Book deal?

I mean, don't count your eggs

until you get the yolks
poached

just right,
but maybe... yes?

I knew it!

I mean...

- "Sterling paves way for fresh
female authors."

She seems cool.

She really does.

But there's a catch...

I need to decide if
I wanna go public with my identity.

Which is no big deal
at all!

- All right, don't turn
a good hop into a bad one, Alison Reed!

You've dreamed about this
ever since I've known you.

I know, you're right.

- Do double the beers
get sold in the 7th?

- What?
- Of course, I'm right. [Chuckles]

- I just... I love my life
right now.

Revealing my identity
could change my life as I know it.

- Look selfishly, I don't want
anything to take you away

from being rec team catcher,
but sometimes,

a team anchor's
gotta set sail.

- Okay, A,
I'm not going anywhere

until playoffs are over,
and B, I think it might be

a little generous to call me
team anchor.

Everyone knows the catcher
on a rec team

is the girl that
can't play everything else.

- Except, now you've gotten
so good,

we couldn't live
without you.

Something tells me you could.

- Either way, you've gotta
swing for the fences.

Thanks, Jules.

By the way, we are confirmed
at the new fusion spot,

Isla Dulce, tonight.
The one started by Seb Reynaldo.

- Uh... my brain is numb from
spring training stats.

- Who's this person again?
- Puerto Rican transplant to the city.

He wants to be
the 10th Puerto Rican to ever get a Michelin star.

- But how's the food?
- I don't know!

I'm honestly surprised
we even got in.

It's the hottest opening
in town.

Seems like Chicago's
really pulling for him.

- Sounds like a down and out
in the 7th kinda story.

I love it!
[Chuckles]

- Maybe. He's also notoriously
mysterious.

How so?

- He hates having
his photo taken.

I couldn't pick his face out
in a crowd if you paid me.

Hmm... kinda like you.

- Okay, I guess some of us
do like to keep a low profile.

But the difference is,
everyone knows his name.

- Well, soon everyone
can know yours too.

[Light music]

[Exhales deeply]

[Upbeat Latin music]

[Indistinct chatter]

- [Chuckles]
- I can't believe we finally have

a Seb Reynaldo joint
in Chicago.

- I am dying to see
what he looks like.

- Me too. I would ask him
if the rumours are true.

- What rumours?
- That he's never had a female chef.

- How does something like
that still fly? I...

No idea.

- We'll put that meatball
to the test and see

if he's got a course
that can really close.

[Chuckles]

They have jibaritos.

I haven't had one in forever.

- Uh, what pray tell
is a jibarito?

- It's a tasty
Puerto Rican sandwich.

Marinated meat,
tons of toppings,

and the key is the bun
consists of two fried plantains--

- Ah!
- ... hugging the whole thing together.

Ah! Puerto Rican Chicagoans
love it.

- You've never had one?
- No, but my mouth is watering.

- The best one I ever had
was when I was in college.

I was just... taking a walk.

[Easy Latin music]

It was so outrageously good.

There was horseradish,
and I think cinnamon.

Definitely pickles.

The meat was so tender, and
the plantains were fried just right.

It was so amazing, I...

I tipped the vendor 20 bucks
and wrote a note on the bill.

[Jules]: Well, what did
the note say?

[Alison]: "Thank you for
the salty and the sweet."

[♪♪♪]

- Wait, so the column name
is from this one jibarito?

Pretty much!

- How have I known you
all this time and I had no idea?

- [Chuckles]
- I'm full of surprises.

I'm gonna get us cocktails.

- Twist my arm,
why don't you?

[Giggles]

[Upbeat Latin music]

- Hey.
- Lemme get a shot of tequila?

Excuse me!

I was about to order.

Yeah, so was I.

Well, you cut in front of me.

[Exhales sharply]

- Sorry, but I'm uh,
having kind of a rough night.

Sorry to hear that.

Yeah, what did you order?

- I was gonna order
the jibaritos.

- Let me get your drinks.
- You don't need to do that.

- Oh, it's the least
I can do. What do you want?

Two Cadillac margaritas.

- And... also, maybe skip
the jibaritos.

Two Cadillac margaritas, yeah.

There you go. Thanks.

[Annoyed chuckle]

Thank you.

[Soft Latin music]

Ta-da!

[Giggles]

Holy, salami, that's spicy.

- Gotta love a good kick!
And a free drink.

From that cute bartender?

Not the bartender.

It was some hot guy that
disappeared into the crowd.

- Well, cheers to
the hot mystery man.

[Chuckling]

So, I ordered the jibaritos
to start,

and yucca fries,
and flan.

Great choices.

Teddy would hate this place.

Not enough grill choices.

- Well, he may not be the most
adventurous eater,

but I do miss
his grill nights.

Yeah, me too.

- Well, why don't
you have one soon?

- Do I seem like the nagging
wife if I ask for one?

- No, you seem like
a wife who wants to have a fun dinner party

with her grill master king.
[Chuckles]

Okay. I'll ask for one. Hmm.

Good.

[♪♪♪]

Thanks. Mm.

- These are normally
served on plantains.

This feels sacrilege.

Tasty sacrilege.

- No, no, Hawaiian rolls
are sugary.

Plantains aren't that sweet.

These are gonna taste
all wrong.

- Just try it.
I mean, I like it.

- No, offence,
but your standards aren't as high as mine.

Only with food.

- Hmm.
- Buck up, champ. Sometimes the cheap seats

are just as fun
as the boxes.

I doubt that, but...

...I can't not try it.

Mm!

- Mm-mm. This is all wrong.

Don't be so dramatic!

Once you've had caviar,

sardines don't taste the same.

More for me, then.

Help yourself. [Chuckles]

Thank you!

[♪♪♪]

[Alison]: Seb Reynaldo's
new fusion restaurant, Isla Dolce.

The jibarito is usually
the perfect combo of sweet and savoury.

The meat should be
carefully marinated

and served between
two buttery braised plantains.

But this sandwich reminded me
of dry sand

on a midsummer
desert day.

The worst sin of all
is that was served

on two buns more artificial
than a losing actor's smile on Oscar night.

This Isla will soon be deserted
if the chef can't nail

what should be a simple
and inspired dish.

Buena suerte,
Isla not-so-Dulce.

[Rhythmic music]

[Door clicks, bell jingles]

- Hey, Alison!
- Hey!

- Your normal dozen?
- Yes, please.

And can I also get
a chai latte?

Ah, that guy got the last one.

- I know what it friggin'
says, man. Okay?

- You know what?
I think he deserves it.

[Chuckles]

Thank you. Here you go.

Thanks!

See you next time.

[Door clicks open, bell jingles]

[♪♪♪]

- Oh, that's what all
the fuss is about.

It's cronut day, baby!

Oh, save one for me.

Oh, I will.

They smell so good.

The chocolate today?

- Well, I got extra today,
so if you play your cards right,

- you might just get two.
- Thank you. Hmm.

Hey, Ali!

[Intriguing music]

Ali!

- Don't worry, Bob,
I saved you one.

- No, it's not that,
just... come here!

Why are you being so weird?

I'm not being weird.

Shut the door!

- Okay, okay!
- Shut it!

What is going on?

- You're Sweetly Salted,
aren't you?

Who's asking?

Just me.

- Does anyone else--
- Just me!

Look, I'm the obits editor.

I come in at all sorts
of weird times

when somebody dies,
and you...

you come in at weird times,
too, right?

Sometimes 11:00, or 11:30.

That would be right after
a late dinner service.

A later service...
[Sighs]

...so nobody would take notice
if you were trying

to keep a low profile, right?

- So, what if I was
Sweetly Salted?

Why do you care so much?

Because you're the only one

who's been nice to me
in this office.

- Really?
- Yeah.

And I know you don't always
read the morning blog posts

because you're old school
and you still get hard copies.

How do you know all this?

- You and I are the only ones
who take from the hard stacks.

- Oh.
- So, for the record,

I thought the latest review
was really funny.

- [Chuckles]
- Thank you.

- But... it seems the rest
of Chicago did not.

Oh.

[Mouse clicks]

Oh no!

I should get back to work.

Yeah, right. Intern Alison.

- Thank you, Bob.
Your discretion is greatly appreciated.

"You are a salty joke."

"Seb Reynaldo is a Chicago
Puerto Rican treasure. How dare you!"

"You think you're clever?

You try to make a jibarito."
[Chuckles nervously]

"Examples of well written
informed articles

by food writers
who don't hide from the public."

"Sweetly is only salty lately."

This is bad, right?

I think...

it's pretty bad.

But at least it's not
in the print edition.

- People only read
the online edition anymore.

This is... worse!

I'm sorry, champ.

[Alison's phone ringing]

Hey, Lex!

Mm-hmm. I'll be right there.

- Hey look, this is no worse
than when the Aces of Bases

were down and out in the last
playoff tournament.

- Yeah, but we were out
in the first round.

Really?

Barely remember,
I was having so much fun.

- What are you trying
to tell me, Jules?

- Well, just go in there
and remind Lexi

that you're an anchor
for the paper,

just like how
you're an anchor for the team.

[Exhales sharply]

[Heavy music]

Hi!

Have a seat, Alison.

- Is your inbox as bad as mine?
- It is.

And I'm not gonna
mince words here.

Controversy may sell papers,

but it's gotta be
the right kind.

- Right.
- You know I'll always go to bat for you.

And I appreciate that so much.

But this one... is tough.

I understand that.

Uh... question, isn't that
what the editors are for?

- You know you're more powerful
than our editors now.

- No, I didn't know
that, actually.

- You pull in some
of the highest readership for the paper.

The editors are
afraid to edit you.

- Well, everyone needs
a good editor. Clearly.

Maybe it's best to just...

...lay low for a few weeks.

- I always lay low!
That's literally my schtick!

- You know what I mean.
- Food loses its taste

- if I can't write about it.
- Maybe take this time to just...

...gain a little perspective.

I'll try my best.

- It's just a little break
from publishing the column.

That's it. People are forgiving,

especially when they have time
to miss something.

- You think people
will really miss Sweetly?

- There's only one
way to find out.

[♪♪♪]

[Sighs]

Ali, I'm so sorry.

I heard absolutely
every single word.

Were you eavesdropping?

No.

No, I was just...
in the area.

Okay then...

- Lexi wants me to take
a break.

Give everyone a chance
to miss me.

- So, does that mean
that you're not gonna be

sitting across
from me anymore?

- I don't think that would
qualify as taking a break.

Well, I'll miss you.

I think Bob's gonna miss me.

But will Chicago miss
the column? Will they even care?

- I think about food 80%
of the day

and I don't even write about it,
so in my opinion, yes.

Well, that's something.

Well, this sucks!

I've been sitting across
from my bestie

ever since I started here.
This is gonna be so weird.

- Not helping, Jules.
- Sorry.

I just gotta get outta here.

Clear my head.

- You wanna grab
some comfort food?

- [Exhales]
- Not this time.

- Well, I'm here
for you when you do.

Thanks, slugger.

[Emotional music]

[Oven timer beeps]

[Sighs]

[Frustrated sigh]

[Light music]

Hello?

I'm sorry, Seb.

You know I'm about
to get married

and I got a kid
on the way.

- It's all the more reason
to stay.

It just feels too tenuous.

I gotta go somewhere
more established.

Well, I'm established.

It's Isla Dulce
that's just getting started.

- You know what I mean, man.
- Is any restaurant ever a guarantee?

What can we do
to keep you stay?

- How about an extra day off
to be with the family?

I need more work, not less.

Look, I know you're new
in town,

but that Sweetly Salted review,
it really matters.

It can mean the kiss of death.
I've seen it happen before.

- That's why we have Luis.
- Look, I'm a PR master.

I'm workin' on a spin right now,
then we invite Sweetly Salted back and we get a rewrite.

- Right, these things,
they just take time.

- There's no guarantee that
columnist will ever come back!

I mean, no one even really
knows who they are,

but in this town,
they matter the most.

- No, no, no. What matters
the most in this town

is how good the food is.

Yeah, we've had some hiccups,

but we're gonna be
the best PR joint

this town has ever seen. Okay?
I can promise you that.

- And how can you change
what's already been inked?

[♪♪♪]

I'm really sorry, Seb,

but I've already accepted
another offer.

You know
I'm rooting for you.

Yeah.

- Hey.
- How the heck are we gonna get through

a week of service
without a sous chef?

I'll find one. I'm on it.

[Light music]

[Alison]: I've been thinking
a lot about your offer and I'm in.

As Sweetly Salted,
or as requested, just me...

...even if I'm still unsure
who the real me is.

Maybe you saw my last column?

I thought it was pretty
good work.

Our readership did not agree.

The rebellion against
my words makes me question

how and why our emotions
can rise and fall so deeply

with the food we consume.
[Sighs]

To get to the bottom
of my question,

I propose I go undercover
at the very restaurant I reviewed.

Get in bed with the enemy.

I'll get hired by the man
whose restaurant

I told the world
is currently less than.

I will befriend
the notoriously hard-nosed Seb Reynaldo

to find out what it truly takes
to launch a restaurant from the ground up.

Restaurant critic makes good
by actually discovering

the joys of working
in a restaurant.

Sincerely yours,

the soon to be unveiled,
Sweetly Salted.

[Light music]

[Call ringing]

[Alison's phone rings]

- Hi!
- Sweetly, Olivia Sterling.

That was fast.

- I read books and emails
for a living.

I am the definition
of a good communicator.

- [Chuckles]
- A great skill to have.

- I love your pitch. I think
you've really got something.

- Really?
- Yes!

A food critic in the kitchen
with no real-life experience?

The idea is rife
for conflict

and possible failure.

Um... thank you.

- Makes for the juiciest
kind of story.

Well, I'm glad you like it.

- Can you get me
some pages in a week?

-
- Yeah! I can make that happen.

- Well, fantastic.
I'm sure I can get

a larger company
to sign off for the sample

and possibly swing
you a cash advance.

- That sounds...
really fantastic.

- I look forward to reading
your pages.

Good night.

[Crickets chirping]

[Upbeat music]

Hey, Alison.

Have your order right here.

Two chais?

- I'm working with
some new people.

Trying to make
a good impression.

- Can never go wrong
with cronuts.

You got that right. Bye.

[Door clunks, bell jingles]

- Okay, okay.
- It's a big deal.

[Luis and Seb continue
chatting indistinctly]

- You got this, Alison!
He is just a chef.

They're normally the ones
who are afraid of you.

- May I help you?
- Hi, yeah. Um...

I was wondering if you could
talk to me for a minute?

- We're closed.
Come back at dining hours.

- You're Seb Reynaldo, right?
- Who's asking?

Me. I'm an aspiring chef.

And you brought me cronuts?

Yeah! And a chai latte.

- Cronuts are
a ridiculous hybrid,

but I actually love
this place.

- It's the best.
- I guess I could answer a few questions.

- Word on the street
is you need a sous chef.

- Where exactly
did you hear that?

Restaurant people talk.

- They do. So much so, I feel
like I should know who you are.

- No, hear her out. We still do
indeed need a sous chef.

You got a resume, then?

- Yeah, of course. Um...
but I didn't bring it.

- So, you're an aspiring chef,
who apparently wants a job here,

and you brought me cronuts
but no resume?

Well, the cronuts are magical.

- Look, no offence,
you don't look like a sous chef.

- And what does
a sous chef look like?

- Well, for starters,
they never have a manicure,

and they never hang at bars
until it's closing time.

Okay, so now you recognize me?

- I thought I'd give you
a chance to say your peace with no judgment.

- Oh, that's funny,
'cause I felt kinda judged since I walked in here.

- You know, maybe the drinks
were a mistake.

They obviously gave you
the confidence

to walk in here
and waste my time.

- Hey, look, before you dismiss
me completely,

I just have to know
if it's true?

- Is what true?
- That you've never had a woman working in your kitchen?

- People might talk,
but it doesn't mean what they say is true.

Well, is it?

- I've trained three women up
from sous chef,

and once they get up
to the chef role, I lose 'em.

They're so in demand,
I can hardly keep one longer than a month.

Well, I didn't know that.

- This is the most loyal guy
you're ever gonna meet,

but it has been a year
since we had a woman here.

But we can't keep
losing people

when we're just
starting out.

- Yeah, I got into all this
'cause of my mother.

And she's the one
who taught me that the kitchen is a sacred place.

Just takes some time for me
to trust someone.

Why don't you give me a shot?

It probably can't hurt
for PR

to have a new woman
behind the scenes.

What do you have to lose?

Only my whole restaurant.

[Chuckles]

Where was the last
place you worked?

- Look, I respect how things
got to my plate,

that someone caught
or grew that food,

and someone else
transported it.

That food journeyed to me.

So, how lucky am I to get
to experience something

that took so much effort
to get there?

- Very lucky, indeed.
- Hmm.

- I wanna be a part
of that journey.

Every night in your kitchen.

I figuratively packed my bags
for this,

so, here I am!

Just a humble sous chef,

standing before a master.

Ticket in hand.

Okay, you're hired.

- Yes!
- As a trial, for tonight only.

You start now.
It's inventory time.

Yes, chef.

- And I might hit you up
for some social media copy...

- ...sometime.
- I'd love that.

- [Hand thumps on counter]
- Let's go!

[Laughs]
We're running behind already.

Ch-ch-ch, okay.

Bin A, 50% capacity,

Bin B, 25% capacity.

The rest could go another week.

Then we have the fruits and
veggies, meat, fishes, all--

- Sorry, could you...
slow down just a little bit?

- Thought you were ready
to be part of the process?

I am.

- Okay. Look, Bins A through E
are the dry goods,

then we have the fruits
and veggies,

and meats, fish,
all of that, in the cooler.

Days across, okay,

and we do inventory check
at the top of every morning.

All the trash goes in here.

- Got it?
- Yeah, I think I'm keeping up.

Let's keep going then. Okay.

Actually, wait...

What do you mean, wait?

- There's gotta be a way
to waste less food.

Do you have
a donation system?

- Look, I hate waste too,
but Chicago Food Safety is no joke, okay?

I can't risk
getting cited.

- Well, some community kitchens
will take food

even if it expires
that day.

- Well,
that'll be your first task.

But on your own time.

No rest for the wicked.

- You got that right.
This is a kitchen.

And there are systems
in place for a reason.

If you don't like that,
go somewhere else.

- Did women like
working for you?

- It's not about like,
it's about the work.

Luis and I ate in more
than one community kitchen growing up.

So, thanks
for taking that on.

Sure.

- I already finished the cooler
inventory for the day,

so you can take
your coat off. Let's go.

Are we going somewhere?

[♪ Courage by Whitney Pea]

- I can't believe
I've never been here.

I come here every two weeks.

There's so many vendors.

- Carl!
- Hey, Seb!

- It's been a minute!
- I know.

Hey, how was the opening?

- It was... something
to remember, that's for sure.

Now, what have you got
for me this week?

- Oh, tomatoes.
You can't beat 'em.

It's the juiciest time
of the year.

- I see.
- And who's this?

Ali.

- Nice to meet ya.
- You too.

- New sous chef.
For a day, anyway.

Gotta see how Ali
can slice and dice.

- I can slice and dice 'em,
and I can also ice 'em.

What does that even mean?

I don't know, sorry.

- [Scoffs]
- Here you go.

They're lovely.

- Right?
- Mm!

You're right, my friend,
these are magnificent.

You got at least
80 back there?

- Sure do!
- Great!

Now, can I get a delivery
tomorrow morning?

- Absolutely. 10:00 a.m.?
- Sounds good.

- You got it.
- Nice to meet you.

Good luck.

- If you wanna know what a city
loves, you gotta go to the farmer's market.

- Well, what's your impression
of Chicago so far?

- I used to live here
a long time ago.

It's definitely
different now.

How so?

- Ah, you know, everything's
evolving.

But the people here,
they love authenticity,

which I respect.

And also, don't mess
with anything they already know.

Huh, I guess I learned that
the hard way.

- Well, maybe people need to be
a little more open to change.

Yeah, I agree.

You hungry?

- Always.
- Come on.

I love this place.

You have to get
the fully loaded dog.

- There's nothin' better
than a Chicago dog with all the fixings.

Can we get two?

Thank you.

You can keep the change.

Thanks.

Lemme know what you think.

Mm!

Good?

So good.

- See. I get why that critic
was so hard on me.

I mean, I'm not
the only Puerto Rican joint in town.

You know, Chicago
is one of the best Puerto Rican food hubs in the country.

That's why I came back.

- Not only that, Chicago's one
of the best cities in the world.

I mean, the food scene
here has always been competitive.

- Well, have you ever
been to San Juan?

I can't say that I have.

- So then, the jury
still has to be out.

[Chuckles]
But, I mean, you're right,

you know, the food competition
here is fierce.

And if I wanna be the best chef
out there,

I have to be judged accordingly.
It's only fair.

- Well, maybe you should've
been judged on the whole picture.

- Yeah, but jibaritos are what
Chicagoans know.

It makes sense
to be just judged on that.

- Well, I think if you keep
cookin' from the heart,

people can't help
but fall in love.

- I guess we'll just
have to wait and see.

[Chuckles]
We've got one more stop after this.

- Thank you very much,
and here's your change.

Have a good one!

Hey, you!

- Hey, Sophia.
Uh, this is Alison.

- Hi, nice to meet you.
- Hey, Sophia.

- Oh, you make me
miss the kitchen.

- Well, I guess
the kitchen misses you.

[Chuckles]
But the stand, it looks amazing.

- And we just added
two more farmers.

So, what are you
making today?

- I was thinking about opening
with a beautiful pineapple salad for the sofrito.

- Oh, well then,
you've come to the right place.

- You mind if I taste a few?
- Go for it.

Everything smells amazing.

- Thank you.
- What's your favourite?

I would go with the mint.

It looks so good.

- Now what would you recommend
for a pineapple salad?

Why don't you ask your friend?

- [Chuckles]
- My sous chef?

- Well, it's nice to have
another woman in the role.

Watch out for John
when he has a knife.

Noted.

- Well, hopefully she's not
the last,

but all you women leave me
for your own endeavours.

- Well, you're just too good
at your job,

and in return,
that makes us even better.

- I'm not planning
on going anywhere.

Okay. So, which one?

We got the mint, basil,
and the parsley.

- Well, the mint feels
too obvious with pineapple.

I've had that combo before.

Yeah, me too.

Let's try the parsley.

- The parsley is great.
- Mm-hmm.

I don't think that will work.

Okay.

- Now, that basil
is particularly good.

I mean, the notes
are just right, it's not overwhelming.

- Is that a pepper finish?
- Yes, it is!

That's exactly
what I was going for.

I actually grew this one myself.

Well done.

Well, great.

Basil it is, then.

We'll take that one.
Yeah. Thanks, Sophia.

[Light music]

Looks like
you're enjoying yourself.

- Yeah. Everything here
looks so good.

Especially the herbs
are so fresh.

- I know. Let's check
out the parsley, here.

- How does it smell?
- Oh.

- Sorry!
- No, I'm sorry. Yeah, you can go, it's fine.

Oh, that's really nice.

- Yeah.
- That'd be so good with some flank steak.

- Yeah, I think I'll ask
Jeff for a few of these.

- Yeah.
- How're the onions?

I think there's some better
ones over there.

- Wanna follow me here?
- Yeah.

[♪♪♪]

[Birds chirping]

All right, moment of truth.

[Cutting board thumps]

[Knife clangs]
Show me whatcha got.

[Sighs]

Oh! Oh!

- What was that last spot
you said you worked?

Um...

This is my first spot.

[Annoyed chuckle]

- You gotta be kidding me.
- I'm a fast learner.

Sweetly Salted was right.

I mean, this place is gonna sink
if we can't master the basics.

How can we master the basics
with a sous chef who can't even dice?

- Look... why don't
you demonstrate?

- You came in here claiming
that you were a sous chef.

I'm not here to teach beginners.

That's fair.

Why don't you hire
one of the sous chefs

that's lined up
outside your door?

All right, look.

First off,
your non-dominant hand,

tuck in your fingers.
No one's bleeding out in my kitchen.

Does that happen a lot?

- Not here, but kitchens
injuries happen all the time.

Which is why I can't believe
I let you in here.

Either can I.

I'm committed to this.

- Your non-dominant hand
controls the size of the slice.

All right, you move faster
for thin slices.

Slower for thick slices.

Now, your knife hand,

you move it continuously
in the same direction.

Okay.

It's all in the wrist.

As long as the blade is sharp,
you're good.

- Wanna try?
- Yeah.

Okay.

- Um...
- You can't show the kitchen fear.

Just... just follow
your instincts. Here.

[Soft music]

Okay, yeah. Now, it's musical.

You gotta find the beat.

All right.

Okay now, keep going,
let's see if you got it.

Now turn it over.

- Yeah.
- There you go.

Is it like...

- Okay, yeah, slow.
- Right.

- Slowly yeah, just so you can
get through that.

Down. Just like that.

Here, like that.

Who's the mal carne?

Oof.

Who you calling mal carne?

Every newbie gets that title.

It's just kitchen speak.

- May I remind you that we're
all indeed still gentlemen?

- And ladies.
- And... and ladies.

- Personally, only reason
I work for you

is 'cause
I just love to be myself.

- Okay.
- Charming.

- All right, let's change it up
for a few moments, shall we?

- Yes, chef.
What's the plan for tonight?

- The plan is sofrito.
We got a lot of tomatoes to be diced.

Gimme the knife.

You have to go now.

What do you mean?

Chef's still hard as nails.

[Chuckles]

- I'm sorry,
is this your kitchen?

- Experience beats wit,
and I promise you,

we've got both.

- Look, there's a place
for everyone in the kitchen,

but not if you're not ready.

- Well, I came here to learn,
so let me show you.

You're not ready. Okay?

You're just gonna be daytime
help for now.

- But...
- Please!

Chef's rules. It's the only way
the kitchen can function.

I'll see you tomorrow.

[Soft music]

[Dance music plays on phone]

Yeah.

♪ I wanna do it all before
I hit the wall ♪

[Seb]: It's musical.

♪ So when the sunrise
and the night falls ♪

♪ I believe many fly
but few are called ♪

♪ So when the sunrise
and the night falls ♪

♪ I believe many fly
but few are called ♪

[Seb]: You have to find
the beat.

♪ I believe many fly
but few are called ♪

♪ I wanna do it all
before I hit the wall ♪

♪ And only God knows
when the summer rain falls ♪

♪ But I know where I've been
and I know what I've got ♪

♪ I'm just trying to find
a place where the rain is hot ♪

♪ But I know where I've been
and I know what I've got ♪

♪ I'm just trying to find
a place where the rain is hot ♪

♪ It's kind of cold
when the night falls still ♪

♪ But when the sun starts
to shine ♪

♪ You find the way
you feel change ♪

♪ Something different
straight maxin' ♪

♪ On the wild west coast
the peaks are so relaxing ♪

[Alison]: When I first started
writing about a food,

it was all I could
think about.

But the first time
I got to offer

renowned chef
Seb Reynaldo my opinion,

I had to think hard to remember
when I first noticed

when I could identify
different tastes.

As a food writer,

I know a certain taste
can move heaven and earth.

The answer should literally
be on the tip of my tongue.

But Seb will do that to you.

Catch you off-guard,
make you question yourself,

and surprise you, all at once.

He wants to make himself better,

and in the mere presence of
his company,

you, in turn, will want
to rise to the occasion.

♪ So when the sunrise
and the night falls ♪

♪ I believe many fly
but few are called ♪

♪ So when the sunrise
and the night falls ♪

♪ I believe many fly
but few are called ♪

♪ I wanna do it all
before I hit the wall ♪

♪ Only God knows
when the summer rain falls ♪

Oh!

- You're up early.
What's the latest experiment?

Chopping.

That's it?

So much chopping.

Why?

Because I... wasn't ready.

For what?

- Turns out,
for a lot of things.

All right, Alison.

I hope you feel ready soon.

[Door clicks open]

[Sighs]

[Door clunks closed]

[Soft music]

[Door clicks open and closed]

- Hey, Ali. You're not due
in for a while.

- I've got big plantain dreams
and basic skills.

Seb said if I wanted to start
a food waste program,

I'd have to do it
on my own time.

Well, I got news for ya...

When you work in the restaurant
biz, all your time becomes restaurant time.

So I hear!

You're here
bright and early too?

- Yeah, it's because I'm still
not sure

how to pull us outta
this downswing.

Dinner service
was slow as mud yesterday.

Sorry.

- Well, I'm sorry that you had
to start here

when Seb's not
at his best.

- Well, he's doing a pretty
good job of hiding it.

Why don't you guys do
a two-for-one,

or a cocktail special,
or happy hour?

- Yeah, Seb would hate
all that.

He thinks discounts
cheapen the concept.

I agree,
we at least need a happy hour.

- Chicagoans love a deal.
- Who doesn't?

Chicagoans also love a cronut!

Oh... ply me with cronuts.

[Chuckles]
Thank you.

[Laughing]

[Jazz music]

[Woman vocalizing]

[♪ Think Twice
by The Ponderosas]

- Ooh... someone's been
practising.

Yeah, well... I needed it.

- I'm impressed.
It's only been 24 hours.

Time is money, right?

- You put in the food donation
system already?

- Told you I was committed
to this.

Can I show you
one more thing?

Please!

Mm!

How much did you spend
on all this?

Don't worry about it.

- I never met a sous chef
who isn't worried about money.

- You can pay me back
when the place gets a little more off the ground.

No, no, I'll pay you tonight.

I'm not one for unsettled debts.

I'm also not great at saying
thank you.

But... seriously, thank you.

- I'm just glad I could
find a way to help.

[Soft music]

All right um...

Hey, you have
the energy to stay?

I'd love to!

- Well, just know,
if you get in my way,

it's not my fault
if you get hurt.

Copy that.

[Upbeat jazz music plays]

Ooh, nice choice, chef.

- All right, John, tonight
you'll be on meat prep.

Tony, you'll be on the sides.
And tonight,

Ali will be joining us
on the pineapple salad prep.

- Still can't believe
you caved, man.

All right.

- Careful, mal carne,
or I'll put you on dish duty.

- Ali has earned her spot
here tonight.

As a trial.

But she deserves
to have no jury.

Is that understood, John?

- Yes, chef.
I'll do your dishes anytime.

Ugh.

- Welcome to the symphony
of chaos.

Just expect the unexpected.

You'll do just fine.

- It's not a bad night.
We've got a guaranteed 20 covers.

Could be better.

- Look, I mean, sometimes if
you just build it, they'll come.

- Or the kitchen staff
continues to eat like kings.

- One man's fortune can
be another man's pain, John.

Ain't that the truth.

They'll come, chef.
I believe that.

- And if they don't come,
we'll just keep building.

- Can't keep building with
a negative balance sheet.

Okay, let's get to work.

[Alison]: That night,
I got burned,

literally and figuratively.

My feet hurt so badly,

I felt like
I had run a marathon.

But the chef kept us on track.

He was the captain of the ship,

righting his mates
when we were wrong,

steering us in the right
direction,

ensuring our work
was presentable,

and that food was delivered
right on time.

[Upbeat music continues]

A steady stream
of classic records,

everything from jazz
to The Kinks got us through.

So did the adrenaline
of my first service.

Things never did pick-up
beyond our guaranteed 20-top.

Something I felt personally
responsible for.

The reason why,
you will soon know, dear reader.

Nevertheless,
I was hooked.

I'm a kitchen addict,

and I might just be
a better person for it.

[♪♪♪]

[Music ends]

[Crickets chirping]

[Alison's phone ringing]

Ugh.

Hey, slugger.

Hey, I miss you, champ.

Uh, it's batting cage night.
Where are you?

Ugh, I can't believe I forgot.

- You've just never missed it.
Ever.

I wanted to make sure
you're still alive over there.

- I know. It's just between
the kitchen and the book,

I have no idea what day it is.

It's cage day, baby!

Are you still gonna be able
to make it?

It's not as much fun without
having someone cheer you on.

I want to. I'm just...

...totally beat.

- Okay.
Uh, when are you free next?

Friday... morning... early.

- I can do that!
- Okay.

That's how you do it, slugger!

[Cheers]

- [Laughs]
- Yeah, buddy!

Now I feel extra bad.

I messed up.

At least you're making
new friends.

- You gotta give props
when props are due.

And I forgive you,

since you admit
that you're wrong. [Laughs]

- I'll bring the snacks
to the field.

- It's the least
that you could do.

- Hey, what's
the office hot gossip?

- Honestly,
that it sucks without you.

- There's gotta be
more than that.

- Hmm... nobody brings good
snacks anymore.

And Bob keeps asking
when you're stopping by.

Direct quote from him,
"I'm so alone."

Oh, Bob!

All right, well, I'll see you
on Friday.

Bright and early.

Looking forward to it!

Keep hittin'
those home runs, baby.

- It's a lot of fouls
right now, but...

hopefully I can help
get us there.

Us?

The restaurant.

It's the least I can do.

I mean, after what I did.

- As long as you are keeping
track of your own runs.

- [Chuckles]
- Please. I'm always keeping score.

Me too. I'll see you Friday.

Or I'm calling foul.

- I wouldn't miss it
for the world.

Okay, bye.

[Sighs]

[♪♪♪]

[Upbeat Latin music]

- You remember what
Ma used to say?

- "Definition of love
is cookin' with it."

- You think our customers
know that?

Know what?

- That we love 'em.
Every time we serve 'em.

- Ah, maybe not yet,
but they will.

Just wanna make her proud.

You have.

How do you know?

You brought us this far.

Okay.

Hey!

I didn't see these
on the inventory list.

Blame the supply chain crisis.

- We ordered these
for the opening

but they never
came in time.

- So, plantain buns were
the plan the whole time?

- Of course! I mean,
that's how a jibarito is served.

Yeah. Learned the hard way.

Never depend on essential
ingredients to show up when you need 'em.

- That's chef's life.
Always be prepared to improvise.

- How're we gonna improvise
our way outta 200 plantains?

- Well, people
will still want jibaritos.

Let's cook some up,
test it out, see if it's ready to be put back on the menu.

- I'm never gonna turn
down your cooking.

- Do you want
some help with prep?

- Nah. This time, I need
some time alone with my kitchen.

Both of you buff away.
[Chuckles]

[Soft music]

- I just feel like
I failed him twice. - What do you mean?

- I should've been able
to find plantains somewhere in the city,

or at least gotten
them here quicker.

- I think he knows
how hard you're trying.

- There really is no trying in
restaurant work. It's do or die.

- That's a little extreme,
don't you think?

No, it's reality.

But the good news is, restaurant
people never hold grudges.

- Not even against
their worst enemies? [Door thumps]

- Now, if these jibaritos
taste anything like our mother's recipe,

they're gonna put
us back on the map!

- All right.
Lemme know what you think.

All right.

Mm! They're so good, brother!

- Yeah?
- Mm! - Really tasty. But...

But what?

I just...

I feel like
there's something missing.

See, I knew it.

- To this day, I don't know why
our mom

- never wrote down the recipe.
- I remember.

Cinnamon.

Yeah. That's it!

Our mom did used
to add cinnamon.

What do you mean by,
"you remember"?

I had some amazing ones,

a long time ago,

and I think that's what
was in them. Cinnamon.

- I thought our family was
the only ones who did that.

Right?

- Never had 'em like that
anywhere else.

Hey, I...
I'll be right back.

Cool. And cilantro.

- To cut through the cinnamon.
- Yeah, yeah.

- Yeah? How about two-for-one
margaritas

if they order
the jibaritos?

- Love that. And what about
a brunch special

with mimosas or
mojitos on Sundays?

- He's gonna hate that,
but I love that too. That...

- [Laughs]
- All right. How's that?

Here goes!

- Mm!
- Yeah?

- Mm-hmm.
- Now that...

That is perfection.

- I mean, we'll never have
enough customers

to get through
all these plantains but...

I think I can help with that.

Well, I'm all ears.

It's just gotta be something
else, other than food donations.

Yeah, ain't that the truth.

Of course. Just um...

...trust me on this.

Okay.

[Knife clacking]

[Light music]

[Phone ringing]

[Alison's phone ringing]

Olivia, hi!

- Love the first pages,
Miss Salty!

- Thank you.
- But some thoughts.

- Okay, shoot!
- Well, right now, the book is all about Seb.

I mean, your written
interactions with him, they're...

...they're magical,
they're jumping off the page,

but I was also planning
on selling you.

- I don't know, Olivia. Um...
am I really that great a sale?

People don't know who I am.

- No. No matter what,
we need more of your voice.

The female perspective.

This industry is already
so male-dominated.

That's why everybody was
so excited about you.

What does the unmasked
Sweetly Salted truly wanna say?

It's hideous.

Excuse me?

Oh... sorry, no, I...

...need a new outfit
for the book launch

and everything's just the same.

But not you! You are different!

I hope so.

- But we need to know precisely
who you are.

What is your perspective?

Right. Well, um...

I'm still trying
to figure that out.

- Look, Miss Sweetly,
this offer

can't last forever,
so I'm gonna need you

to find your voice sooner
rather than later.

We get a precise book budget
each year

and I want you
on this year's roster.

Me too.

- Well, I'm glad we're on
the same page.

But if we're gonna
make a publishing schedule

and keep you
in this year's budget,

then we've only got about a week
left to make waves.

- Wow. Uh... I didn't realize
the deadline was quite so tight.

- Well, you're a news writer. I
figured you could handle it.

I can! I... I will.

- Good. Um, there's also
one more thing.

I know part of the pitch
was to keep you undercover,

but legal says that
we need clearance from Seb.

Oh.

- He just needs to sign
a little release form.

I'll send it over to you.
And then...

ooh, bingo bongo,

we are in business.

Uh, bingo bongo.

Yeah! That's right.

Okay, talk soon,
and keep writing.

[Exhales]

[♪♪♪]

[Phone chimes and buzzes]

[Exhales deeply]

[Birds chirping]

- I can't believe I'm awake
before the sun's up.

[Motor rumbling]

- [Grunts]
- I'm almost getting used to it.

I never thought I'd say this
but...

...I'd get up for the kitchen
as long as it asked.

- You and draft picks
are the only things

that make me rise
and shine.

- Well, the kitchen
never sleeps.

Hmm.

- Hey, are we good?
I know I've been

kinda hard
to reach lately.

You missed... cage night.

You haven't really texted much.

It's kinda hard to believe
you're still gonna be part of the team,

and there's a whole mess
of softball players who are counting on you.

I get it.

You're the one
that told me to swing for the fences.

Turns out swinging
for the fences is time consuming

and full of really
big deadlines.

- [Scoffs]
- If I had known that I'd be losing you as a friend,

maybe I wouldn't have
been such a good cheerleader.

Losing me as a friend?

You couldn't get rid of me
if you tried.

- We haven't really talked
much in the past few weeks

and I feel like I know
what's going on in your life,

I just don't really know
what's going on in mine.

You're right. I'm sorry.

Do you wanna talk about it now?

Yes.

I dropped all of
these hints to Teddy

about grill night
and he did not pick up on a single one.

We've just been having
trouble communicating,

but we talked about it,
so it's all good.

- So, are you gonna
have one now?

Yeah! Yeah, this weekend.

Well... I'm rooting for Teddy

to grill like
he's never grilled before.

[Giggles]

So... what's new
on the Seb front?

- Well, I need Seb to sign
a contract

so I can keep my book deal,

but I only have a week to do it.

Turns out I can't write
the story about going undercover

in Seb's kitchen
without Seb's approval.

Shoot, champ. That's a lot.

I mean, not to add
to the playoff pressure,

but are you coming back
to the paper?

- Ugh, I haven't even
thought about that.

Well, Lexi asked about you.

You should reach out.

- Well, at least I know that
if things go sideways at the office,

I can always make an honest
living in the kitchen.

- I do have to say,
hard work does look good on you.

- [Laughs]
- Thank you.

- So, how are you gonna
break it to him?

- [Exhales]
- I have no idea.

- Well, you just gotta...
keep your eye on the ball.

[Laughs]

Easier said than done.

- So, are you comin'
to my party?

Of course, I'm coming!

Saturday, 7:00 p.m.

[Bat clangs on ball]

[♪♪♪]

- We wouldn't be eating
this cost

if you told the shipper
we don't owe for late produce.

- It's bigger
than too many plantains.

We've been running
in the red for months now.

- You were supposed
to always have my back on this, okay?

You know that I'm better
with food than with money.

- I know that, but isn't it
better that you hear this from me

than from someone else?
[Sniggers]

All the onions.

Thanks.

[Sighs]

[woman]: To slice a plantain,
go ahead and open it up,

like you would with a banana.

We're going to remove it
from its peel.

I'm going to go ahead
and slice this for frying.

I'm just going to make long
slices through the plantain.

You can make your slices as
thick or thin as you would like.

[Knife chopping]

I am gonna find your magic.

[♪ No Exit by Noxinixon]

[woman]: And that is how
you slice a plantain.

- I like Ali, but we still
need a real sous chef.

- Look, I hate starting over
and meeting new people.

- Seb, you know
she's slowing us down.

- Yeah, but she'll figure
it out.

She's already come
this far.

- Are you sure you're not
just enjoying the company?

She... she's all right.

- Ah, come on, I see
the way you smile

when you think about her.
I think she's more than all right.

- Okay.
- Just make sure you keep thinking

of the bottom line,
all right?

Yeah.

Hey... promise.

[Laughs]

[♪♪♪]

- Oh!
- Hey!

Welcome to grill night.

- Thank you.
It's good to be here.

- Are you eating your peelings,
or is that a banana in your pocket?

- [Laughs]
- These are actually plantains.

- Oh! What are you gonna do
with them?

- A dessert
that I've been practising.

- I'm seriously so blown away
by your new cooking skills.

Thank you.

Honestly? Me too.

[Wine burbling]

Do you wanna see
my new skills in action?

Always. [Laughs]

- So, the plantain--
- Mm-hmm.

- ...it's harder to peel than
a banana,

so it helps
if you score it.

[Knife scraping gently]

Then you peel it.

Okay.

Easier said than done.

[Laughs]

And then, the chopping.

And Sebastian taught me that
it's best to chop to the beat.

[Laughs]

Impressive.

Thank you.

So, don't keep me in suspense.

Did Seb sign the contract?

Uh... I haven't told him yet.

- Ali! If you wanna go
from bench to ace,

- you have gotta tell him!
- There just...

...hasn't been
a good time to tell him.

- You can't put your own goals
on hold for this guy.

- Don't self-sabotage.
- I'm not self-sabotaging.

Okay.

Hmm.

Enough talk about biz tonight.

Can you help me bring this
out there?

Yeah, of course!

By the way,
who's coming tonight?

Oh, I don't know.

Some guys
Teddy knows through work.

All right!

Ali?

Seb. Hi.

- Looks like tonight's
gonna be all right.

- Seb... Sebastian, I should
have put that together!

- Thank you.
- How do you all know each other?

These are Teddy's clients.

- New clients get the full
dinner party treatment.

- Something smells amazing,
by the way.

Hey, dinner's almost ready.

[Intriguing music]

Cool, cool, cool, cool!

Oh, here!

[Exhales sharply]

- Oh, all right
if I uh, play some tunes?

Let's get this party started!

[Laugh]

Let's go.

So, what do we have here?

Hey, look at this.

[Laughs]

[Snickers]

- Okay, under no circumstances
whatsoever

can either of you
mention Sweetly Salted.

But it's your job.

- Yes, Teddy, it is, uh...
it's a long story.

How can I summarize?

Okay, basically my job
is now tenuous

and I'm currently working
undercover at Seb's restaurant

- so that I can write a book.
- Oh!

Why'd you not
tell me this?

I can barely keep up myself!

- I hate keeping secrets from
clients. I'm a terrible liar!

Teddy, please!

- Just uh, pretend you have
access to the Cubs' playbook,

and you wouldn't show
the other team.

- I guess.
- And if you keep your mouth shut,

we'll let you in
on girls' gossip.

I do love girls' gossip.

And I love my grill master.

The grill master's back, baby!

- [Laughs]
- You guys are so weird.

Okay, Teddy, remember.

- Tonight,
I'm just one of the girls.

[Door opens and closes]

- So, what if I were to print
out the contract,

just for you to have?
Tonight's as good a night as any!

- I've had it printed for days,
it's just a matter of me

finding the courage to tell him.

- I do have to say,
after seeing you two in the same room,

there's something there.

It's-it's like the perfect
pitcher-catcher duo

- made in heaven.
- No, Jules, we are just co-workers.

And I'm a dishonest one
at that.

- You are one of the most
earnest people that I know.

And you cannot
deny that chemistry.

[Easy jazz music plays]

Is he gonna hate me?

I mean,
he's definitely gonna hate me,

but for how long? Forever?
[Chuckles]

- He could never
hate you forever.

You're too charming.

[Oven timer beeps]

Ooh, my pigs are done.

Mm!

So, let's just let these cool,

and then let's do this.

Let's do this!

[Luis and Jules chatting
indistinctly]

So, a night off.

That's kinda rare, huh?

- Yeah, weekends
are super rare.

But we have big business
with Teddy,

so we couldn't say no.

Tony's the lead
when I'm gone.

Oh. I bet he loves that.

- He lives for it.
[Laughs]

- Cheers?
- Cheers!

[♪♪♪]

This is kinda weird, right?

Seeing each other not at work?

I don't think it is.

- Uh... I... I didn't mean
it was weird, I just, I was...

I mean...

...you look good
not in your chef's coat.

- Oh.
- You look... normal.

Thank you. Thanks...

I think.

I meant it as a compliment.

[Embarrassed chuckle]
Can I get you anything else?

- What's goin' on
with you tonight, Ali?

You seem
a little different.

- Am I? Wh-what? No!

- At work, I mean,
you usually have a little bit of an edge, but...

...tonight you're being
actually nice.

- Yeah.
It's kinda what I'm known for.

Okay! Food's ready.

- Ooh!
- Nice.

[Laughs]

- Cheers.
- Cheers.

[Upbeat jazz music]

- I invited you to have
a little bit of fun, too.

You don't have to work
this thing all night. - I am having fun.

Jules, I feel like
I'm losing myself.

I've spent my whole life
honing this voice as a critic,

but now that I'm making food,

as well as eating it,
it's like...

...I need to learn how to write
about it all over again.

- That sounds kinda cool,
actually.

Except Olivia called me out.

I still don't even know
what I wanna say.

Although, when I write
about Seb, the words flow.

- Hmm... well, I wonder
why that could be.

[Giggles]

Oh.

- Need help?
- Uh, yeah!

I'm just gonna...
go ahead.

All right.

You brought some plantains over.

- Yeah, I'm working
on something new.

- I hope that's okay?
- Yeah, of course.

I mean, how are we gonna
get through all those plantains without some help?

Here, make yourself useful.

- I was so focused
on the jibaritos,

I never even thought
about dessert.

Well...

...an extra scoop here, right?

[Chuckles softly]

It looks like
you had a good teacher.

- I did.
- Yeah? - I learned from the best.

Okay. Okay.

- One more.
- Yeah, a few here.

- Okay!
- Wow, I'm impressed.

Ground cinnamon, yes.

Easy there, tiger.

[Chuckle]

Ah, you learn quickly.

- Perfect. Ooh!
Will you do the honours?

I'd love to. Okay.

So?

Wow!

It's great!

But?

Wait... is that...

...Amaro and salt?

- Yeah, it is.
- Yeah.

You are a genius.

- Well, you're the one
who made it.

[Chuckles]

[Chuckles sweetly]

Look, uh... Ali, I'm sorry.

What are you sorry for?

- I should've trusted you
from the beginning.

- No, you were right
not to trust me.

- No, I wasn't. I mean,
your instincts have always been there,

and you've proven yourself,
time and time again.

Thank you.

I think I'm the one
who should be apologizing.

- Hold that thought.
Let me serve these before they melt on us.

Okay.

You're a chef, not a server.

Well, you're not a comedian.

[Laughs]

[Crickets chirping]

- I don't think
you're lost at all.

You don't?

You just let someone find out.

The uh... the bathroom?

- Uh, that way.
- That way.

- You should write about
how you went to work

for your mortal enemy,
and while you were working together,

you two
fell madly in love.

I can't write about that.

Why? Because it's true?

Yes... it might be.

I know it's scary, Ali,

but I think
it's the best story of all.

- So, what? I'm supposed
to write about

how I fell for a chef
that I bold-faced lied to,

so that I could get close
to him,

just so that I could
write a book?

If I tell him the truth
about Sweetly Salted,

the story's over before
it even began.

Ali.

- Seb says there's a place
for everyone

in the kitchen
if they've earned it,

but I haven't.

If the kitchen is
a pure experience,

then I'm the definition
of evil.

- I knew you were never
really a sous chef.

- Seb, I'm so sorry.
- But... I didn't know

you were a liar, too.

You're fired. Obviously.

- Look, I can explain
everything.

- No, no, no,
I've heard enough.

Thanks for
a great evening.

[Alison's phone buzzes]

[Soft music]

Hey, Gavin.

[Indistinct chatter]

- Hey, Bob!
- Hey!

Brought some plantain bread.

Oh, wow!

Did you know that I used
to hate coming here?

No, I didn't know that.

- People can be cruel gossips
in this office.

Thanks. Never really my thing.

It's probably why I write obits.

In death you only say
the good things.

In life,
you say the good and the bad.

- Well, I've definitely written
a lot of bad.

Sometimes more
than I should.

- But that's why
I always liked you.

You leave everything
on the page.

There's something
admirable about that.

- When you leave everything on
the page, people can get hurt.

- Jules told me you found
something you really loved while you were away.

Yeah. I think I did.

Happy for you.

- Just hope I didn't
also lose it forever.

Ali! I wanna know everything!

I don't know where to start.

- Well, people have been begging
for the column to come back.

- Really?
- Yeah, I'm not surprised.

You know, it was always popular.

- I guess everything
does come full circle.

And readers are fickle.

And I always thought
they'd come back

if you just laid low
for a while.

So...

I can't stand the anticipation.

What are your pitches
for your triumphant return?

- [Laughs]
- Okay, I'm just gonna jump right in.

What do you think
of an Isla Dulce re-review?

- Hmm. Well, have we ever
reviewed the same restaurant twice?

- No, but I don't think
a Chicago Today columnist

has ever received as much
hate mail as I did.

I've also spent
a ton of time getting to know the place.

Pretty intimately, actually.

Hmm. I'm intrigued.

So, what are your thoughts now?

- It might just be the best
restaurant in Chicago.

- [Laughs]
- Juicy!

Okay, you know what?

Let's do it.

You've got the green light
from me.

- Thank you.
- Yeah. And Ali...

...welcome back.

[♪♪♪]

Oh, you sweet baby angel.

- I had to do something
to mark your first day back.

Mm!

Out of the ballpark.
Thank you.

[Giggles]

- Look, I'm really glad
that you're here,

but I'm also worried about you.

How are you holdin' up?

Honestly...

...I really miss him.

- I know. Have you cracked
your angle yet?

No, not yet.

Think I just gotta free write.

It's not easy to say I'm sorry

without spelling out
"I'm sorry".

And it doesn't feel appropriate
for my first column back,

although that's exactly
what I need to say.

But it also doesn't feel
like enough.

- I feel you. You can call me
if you need me.

I will never sleep
thanks to this pie sugar.

- [Laughs]
- Thanks, pal.

My pleasure.

[Exhales]

- Bye!
- Bye.

- Good night, Ali.
- Night.

[Alison]: Seb Reynaldo is known
as a hard-nosed,

shoot from the hip chef.

But he's a perfectionist
at his core.

Reynaldo is more feminine
than he'd ever acknowledge,

although after training
several female sous chefs successfully,

I know he'd take it
as a great compliment.

Influenced by
his mother's kitchen, he's a tough love kind of teacher.

He won't let you in until
he trusts you.

Then, and only then,
will he teach you his secrets.

And how lucky you are
to be one of his trusted few.

[♪ The Keeper by Whitney Pea]

[Chuckles]

To get to see his kitchen
in action

is to experience
a perfect dance of order and chaos,

debauchery and manners,
hot and cold,

sweet and salty.

Reynaldo knows that the kitchen
is a sanctuary from out of this world.

What happens inside is unique
to those in the process of creation.

He knows it's a place
for everyone,

but only if
you earn that place.

[♪♪♪]

Because of his desire to make
each night in his kitchen better than the last,

Reynaldo is constantly
reinventing the classics.

His latest menu item
is the "Plantains Foster Fire."

It will bring back memories
of childhood,

but this frozen treat
is for adults only.

Laced not just with rum,
but also a touch of Amaro.

The kick of the foster
will cut straight to your heart,

while satisfying
the most discriminating of taste buds.

[♪♪♪]

Grab your life jackets
and plunge back into the waters at the Isla Dulce,

because like any good oasis,
it's full of surprises.

[Assembly line rumbling]

[Soft music]

[Chuckles]

[Alison]: Thanks for teaching me
when to set things on fire.

I'm so sorry I never told you
it was me.

But sometimes I wonder
if it was always you, too?

Love, Sweetly Salted.

[Soft Latin music]

[Inaudible chatter]

[♪♪♪]

[Alison's phone ringing]

[Phone ringing]

Hi, Olivia.

Tell me you have good news.

We haven't spoken.

- Oh! We all read
your column today,

and the whole team was chomping
at the bit to make you a star!

- Uh, there's nothing
else I can do.

- Please don't let
this man ruin your life.

- I wouldn't trade our time
together for the world.

Not even for a book deal.

- You're breaking my heart,
Alison.

Call me when you have
the goods.

That's better.

[Intriguing music]

Bingo!

Bongo!

[Street traffic whooshing]

[Upbeat music]

- How does it feel to be back
in Chicago Today's spotlight?

Overwhelming?

- It really was such
a good column, Ali.

Thank you.

- I guess sometimes you do
just have to leave it all on the page.

- If someone wrote that
about me,

I wouldn't even remember
anything

that was ever said
about me before that day. [Cork pops loudly]

- Woo!
[Laughing]

- That's a little much,
don't you think?

- I mean it!
It was so unbelievably romantic.

- It was our heaviest site
traffic day since the scandal.

- That's what you get when you
have a heavy hitter like Ali.

Stop.

Well, the cat's outta the bag.

[Laugh]

Here's to Sweetly Salted

and her genuine food poetry
of a column.

- Cheers!
- Cheers!

Thank you. This is so nice.

Dinner on me?

Where're we goin'?

- Hmm... to Isla Dulce,
of course!

At 8:00... tonight?

If it's okay with Ali.

Yeah, of course.

- Time to round out
the bases, kid!

This is your home run day.

[Upbeat Latin music]

It feels amazing in here.

- Hey! We didn't know
if we'd ever see you again.

I... owe you an apology.

- My brother's not the easiest,
and honestly, neither am I.

But your column was just so...
I mean, look at this place!

I mean, I didn't even know
how to... come here.

Honestly, it's really good
to see you, Ali.

Or should I call you
Miss Sweetly?

- Forever and always,
call me Ali.

What a night!

- Oh yeah, that's every night
lately.

Um, do you... guys
have a reservation?

Afraid not.

Uh, definitely our mistake.

- Don't worry about it.
I think I got a place for ya.

- I will sit anywhere
if it means I get to taste another Plantains Foster Fire.

- [Giggles]
- Come on! -

Did you know that ice cream
could get set ablaze?

I did actually.

- Honestly,
still news to me. Hmm.

[Indistinct chatter]

[Indistinct chatter]

I'll get it.

We are very excited
to have you here.

- Is Seb here tonight?
- Uh, not yet.

We're all working longer days.

But uh...

...he might be by
a little bit later.

[Chuckles]

Good evening, ladies.

Cocktails on the house
from Luis.

- Delicious!
- Ooh!

- Would you like to hear
the specials

or does our reputation
precede us?

- Oh, you're looking
at the inventor

of the Plantain Foster Fire,

so I think she knows
what she wants.

Well, that was a team effort.

But we will start
with the jibaritos.

- Mm! My mouth has been
watering all day.

I'll be right back.

- You gotta tell us, what makes
the jibarito so special?

- Well, if I told you that,
I would have to kill you.

[Laughs]

Compliments of the chef.

Oh! What's this?

So romantic!

Oh, my, Ali,
if you don't hurry up and open up the envelope, I will!

Is that the jibarito tip?

The original.

Welcome to Isla Dulce.

It's a pleasure to have such
lovely company this evening.

- No, the pleasure's ours.
- Oh, we can't wait for this experience.

- I knew you'd want
the Foster Fire,

but I'd never be
so presumptuous as to cook one for the master, so...

would you like to do the honors?

I'd love to.

[Chuckling]

Let's see it.

There's no salt.

I got your back.

Oh!

[Laugh]

Seb, um...

I'm sorry.
About everything.

I'm not too salty about it.

- I think a part of me
always knew it was you.

Me too. Welcome home, Ali.

Another envelope.

That's your contract.

Now you can't come back home
until you finish your book.

Kitchen is for the biggest
dreamers out there.

Thank you.

- You helped make my dreams
a reality.

The least I could do
is help you do the same.

[Romantic music]

[Music]

That was... sweet.

[Laugh]

[Clapping]

[♪♪♪]