The second course of olive oil-poached bass goes out. Bot complains, "The piece that I got is just mostly the bloodline." That'll put you right off food for good, right, Bot? Honestly, I don't think the bloodline in white fish is that big of a deal. The area is just pinker than the rest -- it's not like you cut into a vein and get a spurt or anything. Suck it up, Bot. Michael Mina thinks Harold's seasoning is too light, explaining, "When you poach in fat, you gotta season the fish again." Lorraine doesn't know if it was the right dish for the Brunello. Hubert thinks his fish was presented upside down. In the kitchen, Harold frets. Miguel counsels him that it's natural for this group to be incredibly nitpicky.
Wine is decanted and plates of pan-roasted quail with herb spaetzle and cherries and foie gras are brought out as the fourth course. "Hopefully we'll kill 'em with this one, otherwise I go out there with my bulletproof vest on," Harold jokes with the servers. Drew wonders how other people like their quail cooked because he's not a fan of the undercooking, even though, as he acknowledges, it seems to be more the thing to do these days. Hubert thinks the quail is a little overcooked for him. "I have to say," Dana says, "this made me just happy." What is she -- a judge on Iron Chef? So many of those judges from the original Japanese version used to always say, "[giggle] My mouth is so happy right now![giggle]" Drove me batty. Dana says she thinks the flavor combinations are classic. Harold continues to fret and brood in the kitchen as he worries about letting Lee Anne and Miguel down. "Naw, it's not about letting us down, man, it's about picking you up, bro," Miguel tells him sweetly. Harold takes another Bombay Sapphire swig.
Dinnerati. Colicchio thinks that, for him, every dish has worked really well with the wines. Michael Mina has really liked the progression. And now for Miguel's special fourth course duo of beef, with kobe beef and braised short ribs. Looks delicious. In the kitchen, Harold tells the camera, "I don't care what they say -- I feel good about that plate. If I got that plate in a restaurant, I'd be very happy." The Dinnerati eat and enjoy. Hubert thinks it's perfect with the wine and Lorraine rasps that it's her FAVORITE so far! Colicchio goes on about how much Harold obviously "respects the product." Man, Colicchio and beef, I swear, what's that about? Harold's kitchen snitch comes back to report, "It's a home run." "Yeah? Thank fucking god!"