Anthony Bourdain

(FASHION PLATE-SPINNER)
I don’t have any outfits
for any season. I’m
lucky if I can avoid
wearing the exact
same thing every day.
NG • PLEA
CLI
SE
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Layers! I am all about
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I’m all about being
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10 TIMEOUT.COM/NEWYORK September 6–12, 2012
The Hot
Seat
Anthony Bourdain
The roving gastronome embarks on his final
No Reservations voyage. By Sarah Bruning
The ninth and last season of your
show kicks off in Austin, during
SXSW. Why did you decide to
start then and there?
Those of us on the show who tweet
were invited to do a social-media
panel, and we’re all music fans. It
was really a chance to do a show
unlike any we’ve done before, which
gets harder every year. The episode
is heavily music-based, with a lot of
live performances.
You’ve done some pretty ballsy
things on camera over the years.
This time around, you swam with
an 11-foot-long nurse
shark in Australia.
What was that like?
Well, they said it
was safe! [Chef] José
Andrés encouraged
me to get my scuba
certification recently, so I was
vulnerable to the suggestion. I was
looking for any opportunity to put
on the apparatus.
suddenly it’s not just about what
people are eating, but what they’re
not eating. Shows where I was
confronted with my own spectacular
ignorance—those are the ones that
make the biggest impression on me
and are the most pleasurable.
How can ordinary people find
great under-the-radar spots?
Stop concentrating on what the
“best” restaurant in town is, and look
for what the locals enjoy. Not what
they think is the best, necessarily,
but the place they have an emotional
connection to, the go-to spot that
makes them happy. Talk
to people, particularly
while drunk.
Plumbing
“issource
a popular
of
humor.
”
At least it was in a tank and not
the open ocean.
[Laughs] That just means there’s
no place to run!
Touché! So what kind of antics
don’t make it on air?
Most of the time, it’s jokes that
nobody else would get, things we
can just laugh hysterically about.
For me, those are usually the golden
moments. Plumbing is a popular
source of humor.
No Reservations focuses on the
ways travel, food and culture
influence one another. What
experience made the biggest
impact on you?
Saudi Arabia was an eye-opener,
and certainly Beirut. Nicaragua, too.
The tougher shows [are] where
Why end the series
in Brooklyn?
It’s a place that, I want
to say without any sort of ironic
snarkiness, I truly don’t know
well. And it’s become increasingly
embarrassing that somebody who
supposedly knows food and chefs
and who has been to so many
places would be so ignorant about
Brooklyn when there’s so much
happening there.
What’s the weirdest thing you’ve
ever put in your mouth?
I don’t even know what weird means
anymore. As for the things that I’ve
just consumed for the novelty factor,
it’s something like the nacho grande
plate at an airport. It’s me and my
crew, our flight’s delayed, we’re
bored or cranky, and somebody
comes up with the idea for us to do
something really foolhardy and order
the nacho grande with everything on
it—maybe the chicken wings, too—
and see who gets sick first.
No Reservations: The Final Tour airs
Mondays at 9pm on the Travel Channel.
PHOTOGRAPHS: BOURDAIN: JULIE BROTHERS; STAFF: JESSICA LIN
Adam
Editorial
Editor-in-Chief Michael Martin
RTS BEFORE R
SE
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IN
What’s your
go-to fall outfit?
LE THIS
CYC
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Staff
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