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Anthony Bourdain: No Reservations

Anthony Bourdain, chef, writer, traveler, visits places all around the world sampling various foods. Anthony Bourdain, chef, writer, traveler, visits places all around the world sampling various foods. Anthony Bourdain, chef, writer, traveler, visits places all around the world sampling various foods.

• Anthony Bourdain
• Zamir Gotta
• 28 User reviews
• 2 Critic reviews
• 4 wins & 16 nominations total

Episodes 144

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• Trivia In a New York times interview Anthony Bourdain said quote I've been a chef for 22 years I work 14 hour days I had absolutely no socal life other than outside of the restaurant my whole entire life was just sleep and work

[Anthony, in a Swedish design store, has come across a container for bathroom emergencies on long car rides]

Anthony : You know you're in Sweden when you come across something too damn practical for comment.

• Connections Featured in Anna & Kristina's Grocery Bag: Anthony Bourdain's Les Halles Cookbook (2011)
• Soundtracks Ready To Go Written by Garry Judd

User reviews 28

• May 6, 2006
• How many seasons does Anthony Bourdain: No Reservations have? Powered by Alexa
• July 25, 2005 (United States)
• United States
• Travel Channel
• No Reservations
• Zero Point Zero Production Inc.
• See more company credits at IMDbPro

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• Runtime 1 hour

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Anthony Bourdain: No Reservations

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Currently you are able to watch "Anthony Bourdain: No Reservations" streaming on Max, Max Amazon Channel, Discovery+ Amazon Channel, Discovery+, Travel Channel, fuboTV or for free with ads on Travel Channel. It is also possible to buy "Anthony Bourdain: No Reservations" as download on Google Play Movies, Amazon Video, Apple TV, Vudu.

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S9 e10 - brooklyn, s9 e9 - dominican republic, s9 e8 - off the charts, where does anthony bourdain: no reservations rank today the justwatch daily streaming charts are calculated by user activity within the last 24 hours. this includes clicking on a streaming offer, adding a title to a watchlist, and marking a title as 'seen'. this includes data from ~1.3 million movie & tv show fans per day..

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Anthony Bourdain: No Reservations is 770 on the JustWatch Daily Streaming Charts today. The TV show has moved up the charts by 68 places since yesterday. In the United States, it is currently more popular than Upper Middle Bogan but less popular than The Boondocks.

Anthony Bourdain uncovers the best cuisine across the world. At each location, Tony dives headfirst into life's colorful and rich pageant, bringing his intellectual curiosity, empathy, wit and boundless appetite.

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Streaming Charts The JustWatch Daily Streaming Charts are calculated by user activity within the last 24 hours. This includes clicking on a streaming offer, adding a title to a watchlist, and marking a title as 'seen'. This includes data from ~1.3 million movie & TV show fans per day.

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Anthony Bourdain revolutionized the way Americans view cooking shows. He highlighted cultures, countries, and cuisines that were not popularized on American television. Shows like Anthony Bourdain: Parts Unknown and Anthony Bourdain: No Reservations were popular among foodies, cooks, and chefs because of Bourdain’s passion for bringing food stories and authenticity to his audiences. When Bourdain died in 2018 , he was mourned not only by his close friends and family, but globally by those who he connected with on his journey and his fans from all around the world.

In 2021, Focus Features released a documentary called Roadrunner: A Film About Anthony Bourdain. It explores Bourdain’s life beyond how viewers got to know him on his cooking programs and through his writing. Roadrunner: A Film About Anthony Bourdain may have made you nostalgic about some of Bourdain’s past programs, or it may have just introduced you to him, and now you want to watch some of his shows. Luckily for you, Anthony Bourdain: Parts Unknown, Anthony Bourdain: No Reservations , and other series are available to stream on various platforms.

Let’s look at a view Anthony Bourdain shows you can stream or rent now.

Anthony Bourdain: Parts Unknown (HBO Max)

Anthony Bourdain: Parts Unknown began airing on CNN in 2013. It aired for 12 seasons through 2018 . The series won Bourdain and team numerous Emmy awards. In Parts Unknown, Bourdain traveled to lesser-known areas around the world to highlight their culture and cuisine. It was a way for viewers to learn a little bit more about countries that may have not been on their radar.

Bourdain explored these parts of the world by going to their restaurants, kitchens, and whatever other places he felt fit to give some history of the country and its culture. Parts Unknown was one of Bourdain’s most popular shows. The series is currently available to stream on HBO Max, but was once one of the best cooking shows on Netflix to watch. It may return to Netflix in the near future, so if you don’t have HBO Max, you may be able to stream it on Netflix again one day soon.

Stream Anthony Bourdain: Parts Unknown on HBO Max.

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Buy Anthony Bourdain: Parts Unknown on Amazon.

Anthony Bourdain: No Reservations

Anthony Bourdain: No Reservations took Bourdain across the country and to other countries to explore traditions, customs, and local practices of various locations. The series aired on the Travel Channel for nine seasons. It began in 2005 and concluded in 2012.

Bourdain brought his own brand of humor and curiosity to the series. In Anthony Bourdain: No Reservations , he would genuinely be open to learning about a country or place’s traditions, but he wasn’t afraid to make fun of something if he thought it was a little strange, but he would also make sure to try to understand and explain why it was important to that culture.

Stream Anthony Bourdain: No Reservations on Discovery+.

Buy Anthony Bourdain: No Reservations on Amazon.

A Cook’s Tour (Tubi)

A Cook’s Tour aired for two seasons on Food Network. It lasted from 2002 to 2003. The first season of A Cook’s Tour had 22 episodes and the second one aired 13 episodes. A Cook’s Tour focused on Anthony Bourdain traveling to different countries to try local cuisines. It also featured renowned chefs, like Gordon Ramsay , showing off their skills in their restaurants as they cooked delicious meals for Bourdain.

The purpose of A Cook’s Tour seemed to be for Bourdain to go deeper into certain cuisines and dissect and analyze how those dishes help define the country’s culture. The premise of the show was inspired by Bourdain’s book Kitchen Confidential.

Stream A Cook’s Tour on Tubi.

Buy A Cook’s Tour on Amazon.

The Taste (ABC)

The Taste is a reality TV show that aired on ABC from 2013 to 2015. The primetime reality show combined a lot of different reality TV formats. It was partially like American Idol , The Voice , and America’s Got Talent. A panel of judges picked a team of cooks to mentor. The Season 1 judges were Anthony Bourdain, Nigella Lawson, Ludo Lefebvre, and Brian Malarkey. For Seasons 2 and 3, Marcus Samuelsson joined the mentor and judging panel.

What made The Taste a little different from other reality shows is that the contestants were judged based on one bite, at least in the first round. Later, the judges still judged the dishes through blind taste tests. Bourdain was also an Executive producer on The Taste.

Stream The Taste on ABC.

Buy The Taste on Amazon.

The Layover with Anthony Bourdain (Discovery+)

The Layover with Anthony Bourdain is another Travel Channel original series that follows Bourdain as he travels to different cities around the world exploring their food and culture. What makes this series a little different is that it’s about experiencing the city within a 24 to 48-hour timeframe--a layover timeline.

If you only have a day or two in another country, these are the must eat, see, or experience things to do. The Layover with Anthony Bourdain aired for two seasons from 2011 to 2013. It was a fast-paced series that gave you a quick but exciting glance of a foreign or local city.

Stream The Layover with Anthony Bourdain on Discovery+.

Buy The Layover with Anthony Bourdain on Amazon.

Raw Craft (Youtube)

Raw Craft is a Youtube series by Balvenie US, a malt whiskey company. Anthony Bourdain hosts the show and interviews and highlights individuals who use their hands to make items. This includes famous tailors and snare drums makers. Raw Crafts has 14 episodes total, many under 10 minutes.

Raw Craft gives Bourdain fans the same style and personality of Bourdain just in a different format. You also get to experience some of his other passions that aren’t food-related.

Stream Raw Craft on Youtube.

Top Chef (Hulu)

Top Chef is a culinary competition series that puts several up-and-coming chefs against one another to win a grand prize. Each week contestants compete in two individual or group challenges. Top Chef began in 2006 and concluded its 18th season in July 2021. The Bravo series hasn’t announced, as of July 2021, if the 19th season will be on the 2021 fall TV schedule.

According to IMDB, Anthony Bourdain made 12 appearances as a guest judge from 2006 to 2011, including as a main judge on the Season 4 Restaurant Wars episode. Whenever he appeared on Top Chef, the contestants were both excited and scared of how tough he would judge their food. For a while, he was a staple on the Top Chef franchise. Viewers looked forward to seeing his guest appearances.

Stream Top Chef on Hulu.

Buy Top Chef on Amazon.

You can catch the Anthony Bourdain documentary Roadrunner: A Film About Anthony Bourdain currently playing at select theaters.

Spent most of my life in various parts of Illinois, including attending college in Evanston. I have been a life long lover of pop culture, especially television, turned that passion into writing about all things entertainment related. When I'm not writing about pop culture, I can be found channeling Gordon Ramsay by kicking people out the kitchen.

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How Anthony Bourdain’s Longtime Assistant Made His New Book a Reality

With “World Travel,” Laurie Woolever makes it possible for fans to travel with Anthony Bourdain once again 

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Share All sharing options for: How Anthony Bourdain’s Longtime Assistant Made His New Book a Reality

Anthony Bourdain — beloved chef, journalist, TV show host, and champion of human connection — was always a storyteller first, and when he died in 2018, he was at work on a guide to traveling the world. His longtime assistant Laurie Woolever made the decision to carry that book to its completion, and now, World Travel: An Irreverent Guide is a reality. Based on one hour of audio she recorded of their brainstorming session, years as coworkers and friends, it’s a vast catalogue of Bourdain’s work.

Woolever’s path to working with Bourdain included a variety of jobs that would be familiar to any multi-hyphenate or creative working in the modern gig (read: precarious) economy. She’s been a writer, journalist, editor, cook in restaurants and private kitchens, and an assistant to Mario Batali. After working with Bourdain for more than a decade, Woolever was uniquely positioned to bring this book to life, despite no new words from Bourdain himself.

World Travel is set up like a travel guide that spans 43 countries. Entries on each location include some information about where to stay and how to get around, but the emphasis is not so much on the practicalities of visiting a city as it is on Bourdain’s love of and connection to a place, his experiences there, and the ways in which food is entwined with a larger culture and global political histories. To provide context around the words Woolever deftly pulled from Bourdain’s TV shows and writings, she collected essays from his friends, colleagues, and his brother Christopher Bourdain, whose contributions are particularly illuminating of the life Bourdain lived.

Originally slated for 2020, production costs delayed World Travel ’s release, but this may be fortuitous. While the world is far from clear of COVID-19, many are beginning to feel hopeful that travel and dining will be safer in the near future. But beyond its (limited) use as a guide, this book is full of stories that make for good reading on their own, transporting the reader to many of Bourdain’s favorite places, including ones that are not often covered in mainstream Western food and travel media. And of course, this volume, while bittersweet, will be welcomed by Bourdain’s many fans.

I spoke with Woolever over the phone about the process of bringing World Travel together, how working with Bourdain changed her career, and where she hopes to travel when COVID safety allows. This interview has been edited for length and clarity.

Eater: This book has been a long time coming; how are you feeling now that it’s in the world?

Laurie Woolever: I’m very excited to finally have the book out in the world. From the time that we conceived of the idea and started working on the book proposal until publishing is almost exactly four years, so it’s been a really long process. I’m very proud of it. I think that it’s going to appeal to a lot of different types of readers. Of course it’s also incredibly sad and bittersweet to be publishing this book without my co-author. So it’s kind of a mix of emotions.

How did you get into food writing?

I have always wanted to be a writer. That was something that I knew from a fairly young age and was something that I practiced and worked at as a young person. I didn’t study writing in college because it wasn’t “practical.” But I’m ultimately grateful for that because it was important as a writer to know about something other than myself. It was important to learn something about a subject in order to have something to write about. I studied natural resources in college, but quickly kind of let that go. I moved to New York. And one thing that I did discover is that I really loved to cook. So that became kind of a through line, from the time that I was out of college all the way to present day.

I went to the French Culinary Institute so that I could learn how to cook correctly, so that it would set me up ideally to be a food writer. I thought I would give it a shot being a restaurant cook, and I quickly realized that that was not really for me. I was very lucky to be hired as an editor at a culinary magazine with almost no editing experience. From there I went to Wine Spectato r, and from there I had a baby and I wanted to slow down and be able to spend more time at home and not be a full-time editor. It just happened to be at the time when Tony Bourdain was looking for a new assistant. So that’s how I met him.

How did working with Bourdain change your career?

From my own experience of writing a cookbook with him , I learned about managing my own ego. It’s just the nature of the business that someone like Tony is going to be the face of this thing, regardless of how much work goes into it. And of course that’s the same with television and anything else.

I remember having a conversation with one of his post-production supervisors saying, “Does it ever bother you, you do so much work, all your colleagues do so much work, but people only ever talk about Tony?” And he said, “Tony is the guy that’s putting it all on the line.” If somebody likes a show, they say, “Great job, Tony.” But if they don’t like a show, they’re mad at Tony. We get the luxury of toiling in obscurity. It was an important thing to realize, that there is always going to be one chef, one captain, one marquee face, and they get the lion’s share of the accolades, but they also take on the lion’s share of the responsibility.

In what ways do you think Bourdain’s approach to food and travel writing, or food and travel culture, changed the way those things are written and talked about in the media? Did it change your approach to food writing at all?

The whole craft and business of food writing and travel writing certainly changed quite a bit in the time that he was doing it. In that 20-year stretch where he was making television, there was an enormous shift in the kinds of things that were being written about, the kinds of things that people were interested in, or that editors would allow. How much of that is Tony’s doing is hard to break down. I will say that there was the sense that people had, and I had it too, this sense that he’s paying attention and he’s set the bar pretty high. If you do something great, he’s going to probably shine a light on you and praise you. If you do something stupid, he’s probably going to call you out on that too. I don’t think he ever asked to be the gatekeeper of what’s good and what’s not. But because he was so outspoken and fearless, any story that I pitched, I definitely thought, “Would Tony be interested in this? Would Tony think this is stupid, or would he think it was a good idea?”

Can you talk about your process of gathering and assembling the pieces that make up this book?

I started with our [2018 brainstorming] conversation, and I had no idea it would be the only one, but I’m glad it was as comprehensive as it was. I taped it, I had it transcribed and used that as the blueprint for the book. There were some deviations from that as I dug in and saw what was around, and what elements I needed to construct an entire chapter. There were some cases where there wasn’t enough and so I had to cut some things and then I added in some things.

A few months after Tony died, I restarted in earnest and really immersed myself in all of the work that he had put into the world: watching all the episodes, rereading the books, listening to the audiobooks, looking at some of our correspondence. We were in daily correspondence by email for almost 10 years, so there was a lot of interesting stuff in the back-and-forth of details of places he was and places he wanted to go. And then talking to people — I have good relationships with a lot of the people that worked on his television shows, so they were a huge help. I had lots of conversations with the directors, producers, and editors about some of the references that they worked from. There was a lot of jogging the memories of the people that helped him.

Tony had meant to write about a dozen essays for the book and the plan was for him to do that in the summer of 2018. He didn’t get a chance. So I had to fill that in with something. The most natural thing was to solicit essays from other people, his brother being a great resource. He did three essays, and then organically as the chapters took shape, it was like, well, here’s a place where we could use a little more context. Each one of these [additional essays] came up in a way where I thought, here’s someone that I know had a great time on camera with Tony, or was super helpful behind the scenes with Tony.

The practical information comes from all over: Tony’s shows, especially The Layover where there was so much service-oriented information; I have a great big stack of individual guidebooks, and of course the good old internet; and talking to people on the ground in addition to the producers and directors of the show.

What was your favorite part of putting this book together?

There are a number of places in the book where I didn’t get to go. My original plan back in 2017 was to take some of the advance money from the publisher and hit as many of the places myself as I could. It didn’t really pan out that way. But I enjoyed digging into a place and learning about a place that I hadn’t been. In some cases it was reading the supplemental material that Tony had read to prepare himself, and going up and down and all around a place to understand it better, with the idea that I’ve got to distill this into something that’s useful to somebody else. That was very satisfying, but it was also very difficult and emotional. At first, it felt like this impossible mountain to climb, trying to do it by myself. It would have been a very different process had Tony been around. But it was also very helpful in working through the shock and grief, to sit down with this person and their best work and try and make something that hopefully continues and preserves their legacy.

What are you hoping readers will gain from it, especially in the context of a world that’s sort of slowly and haltingly crawling out of COVID?

I think it depends on the individual. There are a number of ways that people can, and I hope do, use the book. For people who feel nostalgic for the travel that they’ve done in the past and aren’t able to do now, there’s something really satisfying about seeing some of that reflected back. For people who are dying to travel, who maybe were just on the cusp of traveling before COVID who were anxious to get out, I think this is going to be a source of inspiration. I have a friend who said he and his wife were going through it chapter by chapter, trying to figure out where they want to go next when it’s possible.

My mother hasn’t been able to travel for a long time because of a medical condition, and that never stopped her from really digging into all of Tony’s shows. I think she would have done that even if I hadn’t been her daughter working for him. She and my dad every week would dive into these places; some of them are places that they had never even thought of in their lives, and suddenly my parents are learning about Tanzania and Mozambique and Antarctica. This book will give the vicarious armchair traveler a thrill and a little bit of insight into a place that they might not be able to see themselves, but they can still learn something about and read the witticisms that Tony was so good at, those off the cuff observations. There’s so much of that in the book.

Are there any places you are looking forward to going when it’s safer?

In New York, I haven’t done any indoor dining. I’m just not there yet. But when things are back to normal, I’m looking forward to going to Barney Greengrass , something that’s quintessentially New York. I want to hit Barney Greengrass and Katz’s and Pastrami Queen , really just beat up my arteries.

As far as travel, I went to Rome shortly before the pandemic. It was a research trip for this book. I was there for four days and I just was sprinting through the city and trying to do as much as I could. I’d really like to go back to Rome and do it at a leisurely pace. Also Vietnam, which was a place that was very important to Tony. He went back again and again; I went with him in 2014 to Huế in the central part of the country. It was my first time in Asia, and it was my first trip with Tony and the crew. So for that reason, it was special to me: to see how much it was a place that he loved and had really opened his mind to the possibility of travel and how much bigger the world was. I’d like to see more of that country. I’d like to see Saigon and Hanoi and go into the mountains a lot and experience this country that had a powerful impact on Tony.

You’re at work on an oral history of Anthony Bourdain at the moment; is there anything you can tell us about that?

Yes, that’s the next one that comes out in October. I think the term “oral history” is sometimes a little jarring for people because it sounds like an audio project. But it’s a book; it’s the culmination of about a hundred interviews with people from all areas of Tony’s life. I’m very excited about that, and I’m looking forward to talking more about that in the fall. Beyond that, I’m a writer for hire, I’ve been doing copywriting and I’m always looking for the next project. I really like collaborating with people, cookbooks, biographies; I’m very open. So hire me!

Did you do all 100 interviews for the oral biography?

Yeah. It is a very long process. I basically started these two books concurrently, really focusing on World Travel because the deadline was earlier, but I was working all along on the oral biography because it’s a lot of work. I was actually just getting ready to hunker down and finish the [oral biography] when COVID shut things down. I was going to be home a lot and working and not socializing anyway, so I’m not really suffering. It’s a lot of work, but it was a tremendous learning experience.

Sarah Neilson is a freelance writer. They can be found on Twitter @sarahmariewrote .

Art from World Travel: An Irreverent Guide by Anthony Bourdain and Laurie Woolever (Ecco), illustrations: Wesley Allsbrook

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An A-Z of places Anthony Bourdain visited around the world as we celebrate ‘Bourdain Day' on June 25

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Anthony Bourdain, Roadrunner, a feature documentary on the chef's life is streaming now © WireImage

A particularly bright light was extinguished when chef, travel documentarian and king of the one-liners, Anthony Bourdain, passed away in France in June 2018. 

Anthony's great friends, Éric Ripert and José Andrés have declared June 25 to be ‘Bourdain Day , ’ as it marks what would have been the late chef's birthday.

We honor his legacy, by visiting some of the places he took us to in his intelligent, inimitable and entertaining style.

“It takes a special breed of hard-ass to not just make it down here, but like it. You got to be tough.” Anthony Bourdain

Anthony's Antarctica adventure included a helicopter ride over an active volcano, visiting a colony of Adele penguins and hanging out with the scientists who live in extreme and surreal conditions at the McMurdo Station. In an environment where there is no access to fresh food, fruit and vegetables, he enjoyed the food prepared by camp manager, Rae Spain.

This is your brain on Antarctica: penguins, icebergs, and a lifetime supply of awe

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Traveling to Brazil to visit Bahia , which is known as the "African heart of Brazil," Anthony visited its legendary food vendors and Salvadoran fishing neighborhoods. He also enjoyed a barbecue on the beach, and was a fan of the caipirinha, which he described as the "indispensable icon of Brazilian beach culture on the beach."

The best national parks in Brazil: jungles, jaguars and jaw-dropping waterfalls

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Visiting Copenhagen, Anthony dined on reindeer moss at noma , the two-star Michelin restaurant run by chef René Redzepi. He also foraged on a beach, and attended the Saturday night staff meeting at noma, during which chefs submit their culinary ideas.

7 unmissable museums in Copenhagen

“Of all the American cities, this is easily one of the most awesome.” Anthony Bourdain

The celebrity chef visited the glory days of the past at the famed Packard Plant  in Detroit and examined the current state of the city's urban decay. He featured firefighters, volunteer park-mowers, cafe owners and a high-end chef, to highlight the promise of the future in the citizens who are rebuilding their communities.

Detroit's 9 best museums from motors to Motown and modern art

"I learned a lot about a beautiful country while making this episode, and enjoyed doing it." Anthony Bourdain

Anthony traveled from the busy streets of Addis Ababa to rural villages to discover Ethiopia . Chef Marcus Samuelsson and his model wife, Maya Haile, acted as his guides, and they drank local coffee, flavored with salt instead of sugar and ate injera bread and beyaynetu platters.

See the incredible photos of remote African tribes captured by a COVID frontline nurse

French Alps

"God bless the French. They can’t go too long—not even down a mountain—without eating well.” Anthony Bourdain

Anthony Bourdain was joined by his friend Éric Ripert in the French Alps, where he braved the slopes and ordered some of the finest foods the region has to offer, including wine and all types of cheese. Eric offered to pay him in caviar if he could prove that he could successfully milk a cow.

The 12 best beaches in France

Greek Islands

"There’s a lot of delicious food. The place is, as one would expect, gorgeous." Anthony Bourdain

Anthony visited the Greek island of Naxos , where he drank raki with the local residents and dived around an early 20th century shipwreck. He also traveled to the mountainous village of Apiranthos, where he attended a traditional celebration in the town square.

Chasing legends in Greece’s stunning Peloponnese

"Even crumbling from neglect, Havana is the most beautiful city in all of Latin America or the Caribbean." Anthony Bourdain

When Anthony visited Cuba , he spent time in its bustling capital city Havana, and also spent hung out in the slower-paced Santiago . His conclusion was that the rum in Havana is the finest in the world and the music is fantastic.

The top 8 hikes in Cuba, from forested trails and historical hideouts

"Of all the places, of all the countries, all the years of travelling, it's here, in Iran, that I am greeted most warmly by total strangers." Anthony Bourdain

While in Iran , Anthony visited Esfahan and Tehran and enjoyed traditional Persian cooking at two private homes.  He marveled at the complexity of its food, and dined on long-simmered stews, egg-stuffed meatballs, turkey-filled haleem porridge and chelow kebab.

Where to find the best scuba diving sites in the Middle East

"Let's accept as a premise that this is as close to paradise as it gets." Anthony Bourdain

A visit to the coastal city of Port Antonio was on the agenda for Anthony in Jamaica . He visited Goldeneye, James Bond novelist Ian Fleming's estate, and dined with music producer Chris Blackwell. On the culinary front, he enjoyed local dishes such as jerk chicken, curry goat and ackee and saltfish.

The best Caribbean islands: a quick, easy guide to finding your paradise

"I have, for some time, believed that the chefs doing the most interesting work in America are Korean." Anthony Bourdain

This was Anthony's return trip to South Korea and he experienced the nuances of hyper-modern Seoul. He ate a soup made from beondegi (silkworm larva) and favorites like Korean fried chicken and barbecue, and also partook in karaoke and played video games.

How to visit a Korean bathhouse for the first time

“Laos is the kind of place that can easily capture your heart and not let you go.” Anthony Bourdain

While in Laos , Bourdain dined on imperial Lao cuisine at the Ban Lao Hotel, and participated in Boun Ok Phansa, a colorful festival that celebrates the end of Buddhist Lent. He also stopped at Phosy-Market for khao soi and khao piak sen , and enjoyed meat and fish skewers on the banks of a river.

Laos reopens and prepares for international tourists with few restrictions

"It’s something really special to be thrilled by ruins—hair-standing-up-on-the-back-of-your-neck-excited by a view." Anthony Bourdain

Aside from admiring the temples and ruins of Myanmar, Anthony paid a visit to a Yangon tea shop. Philippe Lajaunie, the owner of Brasserie Les Halles, where he previously worked as a chef took him a full-moon festival, and they boarded a train for a 600km trip to Bagan that took over 19 hours.

Cruises, waterfalls and wild swimming in Myanmar

"This is a show about a very special place, a special time, and some very special people." Anthony Bourdain

Anthony dined with actor Bill Murray in Yonkers during No Reservations. In the series finale of Parts Unknown , titled "Lower East Side," he took a personal journey through the neighborhood to chat with musicians like Debbie Harry and Chris Stein, as well as New York -based artists and filmmakers.

Your insider guide to Brooklyn beyond baristas and brownstones

"Okinawa is where I found out that having a thumb crunched into the cartilage of the ear can really, really hurt." Anthony Bourdain

The alluring island of Okinawa was explored by Bourdain, who ate delicious yakisoba and found out that he was not "completely horrible" at tegumi , a version of sumo. He found Okinawa to be decidedly laid-back, compared with mainland Japan .

Discover Japan’s 10 most spectacular natural wonders

"Whole different flavour spectrum, right? All new. It’s almost like you need a new section of your tongue." Anthony Bourdain

While in Peru , Anthony and Éric Ripert explored the far reaches of Indigenous Andes in search of a rare variety of wild cocoa that is said to be the best in the world. After having what he described as a "great adventure," they moved from hip, modern Lima back in time into pre-Columbian Peru.

Experience the best of Peru with these 8 iconic hikes

"You will see food porn in this week’s episode so epic, so enticing, so devastating in its richness, flavours, and sheer volume as to endanger the life." Anthony Bourdain

Anthony sampled local delicacies in Montréal and Québec and explored ice fishing on the St. Lawrence River. While in Québec, he dined at Le Continental and at L’Affaire est Ketchup , a quirky kitchen and restaurant where the chef cooks on two four-burner electric stoves.

On Québec’s Route Verte, not knowing what I was getting myself into was the best part

"Trinidad prides itself on its multicultural, multi-ethnic makeup. If one judges solely by the food, it is a glorious stew indeed." Anthony Bourdain

On a trip to the Caribbean, Anthony discovered how the island of Trinidad has turned a history of colonialism into a non-stop celebration of multicultural food, music and good times. Arriving shortly before the famous Carnival, he spoke with locals and attended a steel orchestra rehearsal.

8 of the best surf spots in the Caribbean: turquoise waves and paradise beach breaks

"Welcome to the tiny, overlooked but enchanted land of Uruguay, one of my favourite places to visit." Anthony Bourdain

While in Uruguay, Anthony travelled around the cities of Montevideo and Santa Lucia and the island of José Ignacio, with chef and restaurateur, Ignacio “Nacho” Mattos. He ate the unofficial national sandwich at Bar Arocena, a chivito made of ham, steak, bacon, cheese, egg, mayonnaise and garnishes.

10 top spots for solo travelers in winter (or any other time of year)

"My first love; a place I remain besotted with, fascinated by." Anthony Bourdain

Bourdain explored his beloved Vietnam's capital Hanoi by motorbike, and examined how the country is thriving and growing in the 21st century. He dined with former US president, Barack Obama, and described their meal as "low plastic stools, cheap but delicious noodles, cold Hanoi beer.”

The 8 best national parks in Vietnam: remarkable caves, gorgeous beaches, and rare wildlife

"Thank you for showing me this ludicrously amazing, beautiful place.” Anthony Bourdain

While visiting the vast and hardscrabble land of West Texas , Bourdain dined on fresh braised goat, jalapeño-cheese grits and buttermilk biscuits at the Means Ranch Company. He also checked out Marfa, a community where artists, cowboys and blue collar workers live side by side.

Under the radar USA: multiculturalism in El Paso, Texas

"Zanzibar has a lot of Arab, Persian and Indian influence, which makes the food spicy and quite interesting." Anthony Bourdain

When he visited Tanzania for an African safari adventure, Anthony went off to check out the island of Zanzibar . He enjoyed the island's food, which included mandazi to street food, grilled seafood and the famous Zanzibari pizza, saying it was very different to that of mainland Tanzania.

Beaches and beyond: the best reasons to visit Zanzibar

This article was first published August 2019 and updated June 2022

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José andrés says he drew inspiration from late friend anthony bourdain for new travel show: “very blessed to know him”.

The chef and star of 'José Andrés and Family in Spain' was close friends with the host of 'Anthony Bourdain: Parts Unknown,' who died in 2018.

By Carly Thomas

Carly Thomas

Associate Editor

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As José Andrés prepares for the premiere of his new travel show, he is remembering his late friend Anthony Bourdain , who he says he drew inspiration from. 

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Years later, the chef is now traveling with his three daughters, Carlota, 23, Inés, 21, and Lucía, 18, in his home country for the new travel show, José Andrés and Family in Spain . 

Ahead of its release, Andrés spoke with People Magazine about the impact Bourdain had on him. “I had a good mentor. He was a poet. He was a guy that understood the moment and was able to transform the moment into a phrase that we’ll forever remember,” Andrés told the publication. “I feel I was very blessed to know him.” 

The chef also explained how he drew inspiration from his friend when it came to taking real-life moments and translating those to an audience through a screen — something that Bourdain did for years. 

“I’m still a learner on that front, but sometimes I try to emulate him,” Andrés added. “And I know my daughters sometimes try, too.” 

José Andrés and Family in Spain premieres Tuesday on Discovery+ . 

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Anthony Bourdain's Best Advice For Finding Great Restaurants In Any City

O ne of the great joys of travel is experiencing new and exciting cuisines, but it can be overwhelming when trying to steer clear of tourist traps and find traditional, local eateries. During his travels, the late, great Anthony Bourdain had some standby tricks for finding high-quality cuisine in any destination (and thus avoid any of the foods Bourdain hated with a passion ). These tricks include observing (and dining with) locals, avoiding tour groups and tourist-catered cuisine, looking for spots that specialize in a limited number of items, and even provoking online foodies to find out their favorite haunts. 

Bourdain was famous for his global gastronomic adventures, showcasing lesser-known, underrated food cities , and encouraging an appreciation for different cultures and their unique dishes. While, yes, he had a particular American sandwich he craved when traveling abroad , his main goal was to find and sample the best of global cuisines. For a traveler in an unfamiliar city, the local culinary scene is a wonderful way to get a taste of the place and the people who call it home. With food being such an integral aspect of any culture, trying traditional regional cuisine is vital to getting the full travel experience. But, of course, you have to find it first.

Read more: The 17 Hardest Dishes To Make From Scratch

Do And Dine Like A Local

One of Bourdain's best bits of advice for feeling out a new city is to see where the locals are eating. Nobody knows a city's food scene like the people who call it home. His trick was to head to the central marketplace early in the morning when residents were starting their days. It's helpful to see what locals are grabbing on their way to work, be it breakfast, groceries, or food for their businesses. Being out and about in the central hub allows a glimpse of life before the tourists are out and makes it easier to spot the favorite food stops for locals.

Observing residents' go-tos is a great way to find delicious regional cuisine, and will often lead to spots that specialize in specific dishes. He told Money , "A place that does three things, and it looks like they've been doing those same three things for a very long time — that's a really healthy sign."

Bourdain was also adamant that you'll find these endemic flavors at food trucks or stalls that aren't geared toward tourists. "You get an idea of what a city or country is good at because they're catering to local tastes," he said to Esquire .

Find The Online Foodies

With all of the dining and travel information available online, it's a chore to sift through all the noise and find the real gems of advice and guidance. Localized food blogs can be a great resource if you are unfamiliar with an area or its offerings. But Anthony Bourdain also knew how to weaponize the foodies of the internet, turning to online forums and message boards to see where people broadcasted their strong food-focused feelings. 

It can be helpful to look at discussion boards specific to the city you are visiting to see what spots inspire the biggest emotional responses. Never one to shy away from some heat, Bourdain recommended posting a false opinion about the 'best' dish a location is famous for at a touristy restaurant in a given city to provoke angry replies from those more well-versed in that specific food scene. In telling you why it's not the best, angry online foodies will inevitably point you to the real worthwhile spots. If there's one thing you can say about Bourdain, it's that he always knew how to stir the pot in the best way.

Read the original article on Food Republic .