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

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.”

RELATED: Top Chef Champ Jeremy Ford Dishes on His Win: ‘It’s the Most Rewarding Feeling You’d Ever Imagine’

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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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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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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