Netflix's new food and travel docuseries spans the globe as it makes over failing restaurants that try to get by on their beautiful views alone. We talk to the hosts about filming, the telltale sign a restaurant will be mediocre, the dish they'd travel for and more.
, a new food and travel show on Netflix.
In each episode, designer Karin Bohn, chef Dennis Prescott and restaurateur/chef Nick Liberato give a perfectly located but mediocre restaurant a makeover. Season 1 took them to St. Lucia, Austria, Hong Kong, Malta and Costa Rica, where each had roles in turning the restaurant into a success.There are so many bad restaurants in great locations. How did you, or the producers, go about selecting these six?Great question. The producers had a big part in this.
'Restaurants on the Edge' hosts chef Dennis Prescott, designer Karin Bohn and restaurateur Nick Liberato with a local restaurateur in the Malta episode.Dennis, you had to eat some pretty odd things on the show, especially in Hong Kong. What is the strangest thing you've ever eaten?I have the benefit of traveling full time, and I eat things that are often challenging. Hong Kong was a smorgasbord of every sight, sound and flavor. Anything you can imagine is served on a stick.
In the Malta episode, the 'Restaurants on the Edge' team advises a soccer star/restaurateur to revive his waterfront fish cafe by adding some island flair.Of the six restaurants you tried to improve, which one was the most challenging in terms of your particular role on the show?Definitely the place in St. Lucia. We did so much construction to that place. We ripped off the roof even.
For people unfamiliar with a place—like travelers—are there any obvious signs that a restaurant is going to be mediocre before the food hits the table?Whenever we'd go look at the restaurants, one common thing was that they were always empty. That's a clue right there. From a design perspective, all of them looked unkempt and disorganized. The décor hadn't been touched in years. They were just not inviting. For me, that was great, because I had my work cut out for me.
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