The Genius of TV Series Billions Is in the Food
The most intoxicating moment of food television this year, so far, has not surfaced in a food show. It appeared in an episode of Billions, the Showtime series about money and status and psychological manipulation.
So when a loudmouth at the other end of the counter starts barking into a cellphone while waterboarding Chef Nakazawa's "already precisely sauced" nigiri in a bowl of soy sauce, the fish suffocated under strips of ginger, Wags loses his shit. It is a beautiful thing.
"No," Wags responds. "I won't, you fucking heathens. This man is an artist. He had to spend 10 years learning how to make the
Billions, in its first two seasons, has been rich with such scenes. Paul Giamatti's character (Chuck Rhoades) and Toby Leonard Moore's character (Bryan Connerty) have a verbal showdown at Keens, the primeval but perpetually cool chophouse on West 36th Street, over whether or not Connerty has betrayed Rhoades—and whether or not Connerty is going to break down and order the famous Keens mutton chop. In another episode, the testosterone-overflow hedge fund titan Bobby "Axe" Axelrod, inhabited by Damian Lewis, dines with a comrade at Momofuku Ko, in the East Village, where the two men get personal attention from chef David Chang. No stranger to testosterone himself, Chang warns them, "I'm going to carpet-bomb you guys with so much fucking food you'll be reeling."
"This man is an artist. He had to spend 10 years learning how to make the tamago."
Decades from now, someone will be able to revisit these scenes to get a glimpse of what the New York City restaurant world felt like at this moment in history. (I have to imagine that Carbone, Estela, and the third floor of the Spotted Pig are right around the corner for future seasons.) Regardless of how
As became clear when we talked, Koppelman and Levien select these spots and these scenes with care. That makes sense; we're living through a time when where you choose to eat says as much about your identity (and your state of mind) as what you chose to listen to conveyed in previous decades. (Witness Chuck's gloppy, gorgeous heap of poutine from Mile End in one episode—fries and gravy, maybe the ultimate male statement of "at this particular moment, I decline to give two fucks.")
"Food and restaurants are a kind of currency," Koppelman told me, "and our show is interested in currency in all its forms." What's the thing more prized than money itself? Access—scoring a seat at the table whenever you want it, the "unspoken privilege," as Koppelman put it, of securing "a private audience with David Chang."
In that respect, Wags and Axe are not so different than the rest of us. Their obsession with cool chefs, hot restaurants, and best practices is one that many
*This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.