Behind the Scenes: Exploring the Story of the Bear Sandwich Shop

The Vision Behind Bear Sandwich Shop

Inspiration from Chicago's Culinary Scene

The idea for Bear Sandwich Shop was born from the vibrant and diverse culinary scene in Chicago. The creators wanted to capture the essence of the city's food culture, from its scrappy kitchen staff to its high-end dining experiences. They aimed to show the hard work and passion that goes into every dish, much like the real-life restaurants that inspired them.

The Role of Mr. Beef in Shaping the Show

Mr. Beef, a well-known sandwich shop in Chicago, played a significant role in shaping the concept of Bear Sandwich Shop. The creators spent time at Mr. Beef, observing the fast-paced environment and the dedication of the staff. This experience helped them create a realistic portrayal of a sandwich shop, where every detail, from the menu to the decor, was meticulously planned.

How Childhood Friendships Influenced the Concept

The creators' childhood friendships also influenced the concept of Bear Sandwich Shop. Growing up, they shared a love for food and cooking, often experimenting with new recipes and flavors. These early experiences fostered a deep appreciation for the culinary arts, which they brought to the show. The bond they shared over food is reflected in the close-knit relationships of the characters in the show.

The vision behind Bear Sandwich Shop is a blend of real-life experiences and a deep love for Chicago's culinary scene. It's a tribute to the hardworking individuals who make every meal special.

Meet the Team: The Editors of Bear Sandwich Shop

Joanna Naugle and Adam Epstein's Creative Process

Instrumental to its success is a passionate team of editors who pushed the boundaries of remote collaboration and proved that distance is no obstacle to creating an exceptional work of art. In season 1, the editors, Joanna Naugle and Adam Epstein, along with assistant editors Megan Mancini and Josh DePew, formed a stellar team working predominantly in a remote capacity. For season 2, the team embraced a hybrid workflow, adding support from Noah Benezra, Oliver Benezra, and Travis Cummings, who joined The Bear’s post-production team as new assistant editors.

The Role of Assistant Editors in Remote Collaboration

As the much-anticipated second season of the hit series premieres today, we had the opportunity to chat with award-winning editor Joanna Naugle to learn about the fascinating work that went on behind the scenes. We’ll take a closer look at the unique concept of the show and explore the creative strategies and tools that helped the editorial team break the barriers of remote work to create the sensational hit The Bear.

New Additions to the Post-Production Team

For season 2, the team embraced a hybrid workflow, adding support from Noah Benezra, Oliver Benezra, and Travis Cummings, who joined The Bear’s post-production team as new assistant editors.

Capturing the Chaos: Filming in a Real Restaurant Kitchen

Techniques for Creating an Immersive Experience

The cramped, chaotic kitchen of a Chicago sandwich shop is the primary set of The Bear. Part of what makes the show so good is being immediately immersed in its fast-paced nature. The show’s intense montages add depth to the realistic depiction of a high-pressure restaurant kitchen, with its stress, yelling, cutting, and burns.

All shots are designed to make you feel like you are actually in the kitchen alongside the characters. I intentionally favored footage that had some sort of foreground element, like someone’s shoulder, steam rising from a pot, or the edge of a pan in the shot, along with the character. This made everything feel more claustrophobic and condensed and added to the overall feeling of stress. In chaotic moments, I chose to keep accidental camera bumps or extra movements because they added to the authenticity and immersive nature of the scenes.

Challenges of Filming in Tight Spaces

Filming in a real restaurant kitchen comes with its own set of challenges. The tight spaces make it difficult to maneuver cameras and crew, but these constraints also add to the authenticity of the scenes. The production secrets and behind the scenes facts about how it's filmed reveal that the team had to be creative in their approach, often using handheld cameras to capture the action up close.

The Importance of Authenticity in Every Shot

Authenticity is key to the show's success. The creators went to great lengths to ensure that every detail, from the kitchen equipment to the food preparation, was as realistic as possible. This commitment to authenticity helps to immerse the audience in the world of the Bear Sandwich Shop, making the experience all the more engaging.

Designing the Perfect Sandwich Shop

Minimalist Design Choices for Maximum Impact

The FX series, which follows a scrappy kitchen staff as they transform their sandwich shop into a fine-dining institution, sets its third season in the crew’s newly minted restaurant: a simplistic space with exposed rafter beams and a white-brick-and-wood backdrop created by production designer Merje Veski at Cinespace Chicago, a studio on the west side of the city. With a pared-down, intimate setting that puts his food front and center, Carmy is chasing a Michelin star—and his design choices make that crystal clear. The Bear, which is operating on a razor-thin timeline for success, represents all of the chef’s anxieties about his new venture, heavily leaning into high-end design choices that feel safe and staying away from decor that lives anywhere outside of the box. The staff even opted for tried-and-true coupe and square-sided plates courtesy of Jono Pandolfi, a real-life favorite of Michelin-starred chefs like Daniel Humm and Missy Robbins.

Incorporating Elements of Fine Dining

To find out more about The Bear’s design, we turned to four restaurant designers to get their take on the hottest (fictional) spot in town. Ken Fulk, who has designed restaurants like Sadelle's and Leo’s Oyster Bar, suspects that The Bear staff went with a minimalist design to counteract the fast-paced, anxiety-filled world of their kitchen. “In my mind, they wanted calmness and clarity,” he tells AD. “[They wanted] this very thoughtful, restrained, edited environment where there wasn’t chaos, there wasn’t drama.” Plus, he adds, with everything on the line after borrowing money from Uncle Jimmy, there wasn’t wiggle room to get creative. “I think they were risk-averse,” Fulk explains.

The Role of Real Chicago Restaurants in Set Design

When Salem first took stock of Carmy’s new restaurant, he noticed the lighting. “They were able to capture something that feels like a pretty bright dining room but doesn’t feel sterile,” the partner at Post Company tells AD. “I think that’s purposeful, in contrast to his past experiences in a very clinical environment.” The globe-like fixtures created an intimate, homey feel at The Bear. “A strategy for lighting and restaurants is: You want many points of lights and to have those lights be quite dim,” Salem explains. “You’re going to get a softness of shadows, you’re not going to get severe spotting where shadows are cast on your plate and across the room.”

Carmy also made the strategically off-trend move, in Salem’s opinion, of leaving the tabletops bare. “Table linens have come back into fashion in a way—for a while it read way too formal or stuffy—I think [now] people are interested in these traditions of hospitality,” Salem says. “The decision to do a more minimal tabletop and expression of the wood grain [was likely because] they want the food to stand on its own, it’s an intention to remove the theater from the tabletop.”

Although Carmy, Syd, and company may have leaned away from some current fine-dining trends, they seem to have pulled inspiration from a decor style that feels very of-the-moment in general: Japandi. “Clean, minimal, natural finishes; nothing superfluous or overly decorative; warm, natural colors,” de la Cruz tells AD of the aesthetic. “No tablecloths, no meaningless artwork, pared down to the essentials.”

The Realism of Bear Sandwich Shop: A Chef's Perspective

Daily Menu Overhauls: Feasible or Fiction?

In Episode 2, Carmy Berzatto declares, “We’re gonna get a star.” To get the attention of the Michelin judges, he decides the whole menu needs to change every day. Curtis Duffy, chef and co-owner of Ever, where most of this season’s finale takes place, said a restaurant of the Bear’s caliber should actually take the opposite approach. “If Michelin is shopping you, it boils down to how consistent you can be with a meal over and over,” he said.

Not to mention that such a feat would be only marginally easier than running a full dinner service from inside a walk-in fridge. “On a scale of 1 to 10, 10 being most difficult, I would give changing the menu every day a 10,” said Aisha Ibrahim, executive chef at Canlis, in Seattle. “Consistency isn’t just the quality of the sauce on a dish, it’s also the information and how it’s relayed to the guest. If the chef is having a hard time remembering all the components, imagine the servers.”

The Absence of Modern PR Strategies

Notably absent from the fictional restaurant’s opening weeks were the holy trinity of a modern hype-machine: influencers with ring lights chronicling caviar quenelles, a public relations team sending increasingly frantic dispatches about “buzz” and “rizz” to all the right food editors, and a press-preview dinner.

But Sue Chan said that in the case of the Bear, that might be OK. She is founder and chief creative officer of Care of Chan, an events and marketing company that puts on culinary gatherings (including for The New York Times Food Festival).

How Real Chefs View the Show's Authenticity

Running a restaurant has never been an easy business, and these last few years have been especially hard. But FX's new TV drama "The Bear" goes a level deeper than the slim financial margins that can derail a restaurant. It calls out the abuse, dysfunctional leadership, toxic-masculinity, and grief that affects the people making the food we eat.

The show follows Carmy, played by Jeremy Allen White. He's a talented chef who's worked in some of the best fine dining restaurants in the world. But Carmy leaves that glitzy world behind, moving back home to Chicago to take over his family's Italian beef sandwich shop.

The show has been praised for its depiction of the behind-the-scenes chaos that happens in kitchens. And that realism is dredging up memories for viewers in the restaurant industry. Soundside host Libby Denkmann spoke to food and restaurant reporter Bethany Jean Clement about how local chefs are responding to the summer TV hit.

The Emotional Journey of Bear Sandwich Shop's Characters

Carmy's Struggle with Mental Health

Carmen "Carmy" Berzatto, played by Jeremy Allen White, is the heart of the show. His battle with mental health is a central theme, reflecting the intense pressure of running a restaurant. Carmy’s journey is a rollercoaster, from the highs of working in Michelin-starred kitchens to the lows of dealing with his brother's suicide. This emotional turmoil is palpable, making viewers feel his pain and triumphs.

The Impact of Family Dynamics on the Story

Family plays a crucial role in shaping the narrative. The relationships between Carmy, his late brother Michael, and his sister Sugar are complex and deeply emotional. These dynamics add layers to the story, showing how family can be both a source of strength and stress. The show beautifully captures the chaos and love that define family bonds.

Character Development Through Culinary Challenges

The characters grow through the culinary challenges they face. Each dish they create is a step in their personal and professional development. The kitchen becomes a place of transformation, where they confront their fears and insecurities. This growth is not just about cooking but about finding themselves and their place in the world.

Conclusion

The Bear Sandwich Shop is more than just a place to grab a bite; it's a testament to passion, teamwork, and the relentless pursuit of excellence. From its humble beginnings to its transformation into a fine-dining destination, the journey of The Bear is a story of dedication and resilience. The show's realistic portrayal of the chaotic yet thrilling world of a restaurant kitchen has captivated audiences and brought the vibrant Chicago dining scene to life. As we look forward to more seasons, one thing is clear: The Bear Sandwich Shop will continue to inspire and entertain, reminding us that with hard work and a little bit of heart, anything is possible.

Frequently Asked Questions

What inspired the creation of Bear Sandwich Shop?

The idea for Bear Sandwich Shop came from Chicago's vibrant food scene and the childhood friendships of the creators.

Who are the main editors behind the show?

Joanna Naugle and Adam Epstein are the main editors, with support from assistant editors like Megan Mancini and Josh DePew.

How realistic is the kitchen environment shown in the series?

The kitchen scenes are designed to be as immersive and authentic as possible, capturing the chaos and stress of a real restaurant kitchen.

What design elements are used in the sandwich shop?

The shop features minimalist design choices and elements inspired by fine dining, influenced by real Chicago restaurants.

How do real chefs view the show's authenticity?

Real chefs find the show quite authentic, although some elements, like daily menu overhauls, are seen as impractical.

What are some key themes explored in the show?

The show delves into themes like mental health, family dynamics, and character development through culinary challenges.