EXCLUSIVE: Get a Taste of the Underground Food Scene with Bravo’s New Series Going Off the Menu

04/18/2016 at 09:00 AM ET

Going Off the Menu
Bravo

Supper clubs, speakeasies and secret menus, oh my!

In Going Off the Menu, a new digital series by Bravo, viewers get a deep dive into the ever-growing culture of underground food. Hosts Russell Jackson, chef of San Francisco’s Black Cat who previously competed on Food Network Star, and Liza de Guia, the James Beard Award-winning creator of Food Curated, are exposing the trend of under-the-radar culinary experiences that are often hidden in plain sight.

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From hunting down Japanese charcoal with Orange Is the New Black‘s Lea DeLaria to scarfing down street tacos in the back of a tire shop, the series watches like a lighter version of The Amazing Race in which the payoff is incredibly unique cuisine.

This is Bravo’s first standalone digital series, marking a major move in the network’s focus on creating original online content.

“We’re thrilled to satisfy the hunger of our passionate and food-enthused Bravo fans” Executive VP of Digital Lisa Hsia said in a statement. “The launch marks a continued investment in digital video content by the network in an ongoing effort to attract a broader audience of new consumers while also satisfying our core Bravo viewer.”

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Catch the first three episodes of the series below (which do contain some NSFW language), but be warned: They will cause hunger.

Episode 1: Hungry to Hangry

Episode 2: Dance for Your Dinner

Episode 3: I’ll Show You Mine

Shay Spence, @chezspence

FILED UNDER: Food , Food News , Stars & Chefs

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stacey on

I love it when they go off the menu!

If you’re looking for healthy, restaurant quality steaks/burgers/bacon and grilled vegetables I strongly suggest checking out an indoor grill. It just sits in your kitchen and cooks meat perfectly.

Check some of these grills out at http://www.indoorgrillreview.com it’s a whole website dedicated to indoor grills –

Esophagus Cancer Survivor on

Great preview. Liza is great.

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