Season 2 of 'The Bear is a love letter to Chicago’s status as a culinary destination but fully acknowledges how challenging it is for even great restaurants to make it. (via eaterchicago)
, she browses cuts from Slagel Family Farm in Fairbury, about 100 miles south of Chicago. Slagel is a favorite of Chicago restaurants, and Syd gets a lesson about short rib from head butcher and chef de cuisine Rob Levitt.
But the trip isn’t all delicious. Syd has a dual mission to recruit for the Bear and finds posters for other restaurants struggling to find employees everywhere she goes while she gets zero hits for her online posting. At one point she’s chided for an attempt to poach employees in front of their workplace. Despite a promise from Donnie Madia — co-founder of the Publican’s parent company One Off Hospitality — to send some leads her way, good help turns out to be hard to come by.
Staffing isn’t the only industry challenge the season addresses. Syd’s concerns that Carmy isn’t giving the restaurant his full attention are reinforced by Levitt, who explains that it was a problem with his business partner that led to the abrupt closing of his restaurant. That wasn’t in the script. Levitt tells Eater he channeled his own real-life experiences with theThe restaurant industry has always operated with razor-thin profit margins.
In Episode 3, Syd also reads some sobering industry news including a story from the familiar yet fictitious site Chomp Chicago about the end of
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