Why we can't get enough of 'The Bear'

There is virtually no beef with the show                   [View on web]( [A piped lemon cream inside a lemon cup inside a ceramic serving dish garnished with a leaf]( Carmy and Marcus test out dishes other than Italian beef. | Getty Like pretty much everyone in the food world, my attention over the past week has been [almost entirely consumed]( by Season 2 of The Bear. In this relentless, visceral series from creator Christopher Storer, Jeremy Allen White stars as an anxiety-ridden protege coming back to his hometown, Chicago, to transform his late brother’s restaurant into the fine dining establishment of his dreams. Food nerds aren’t the only ones who can’t get enough of The Bear, evidenced by its instant success. On Tuesday, Hulu announced that viewership for the series is up 70 percent compared with Season 1, and it’s FX’s most successful debut on the platform to date. It’s also earned pretty universal acclaim from reviewers, [including yours truly](, thanks in large part to its thoughtful (and technically accurate) writing, as well as the incredible acting from White and the rest of the cast, especially Ayo Edebiri, Ebon Moss-Bachrach, and Liza Colón-Zayas. Last season, I was a bit taken aback by The Bear’s immediate success. It felt very niche, a show designed to appeal to chefs (who, by and large, seem to really love the show) and those of us who spend way too much time thinking about restaurants. But in Season 2, it all makes perfect sense. We can all find someone to relate to in this cast, because we’ve all had our own battles with anxiety, the fear of failure, or our pain-in-the-ass relatives. But whether it’s because you relate to Carmy’s dysfunctional family or [simply can’t get enough of Luca](, the hot pastry chef played by British actor Will Poulter, one thing is certain: The Bear makes many people feel seen in ways that other shows about the restaurant industry have failed to do. If you have not yet done so, the upcoming long weekend is the perfect time to binge-watch The Bear. Once you’re done grilling by the pool or hanging out at the beach, queue up a few episodes, and prepare yourself for one hell of an emotional roller coaster. — Amy McCarthy, staff writer Related reading: - This week, I interviewed Courtney “CoCo” Storer, the [food stylist responsible for the dishes on The Bear, and she’s already thinking about what she’s going to show off next season](. - At Variety, [Ebon Moss-Bachrach talks about the journey of his character Richie](, and it’s an impossibly charming read. - Creator [Christopher Storer talked to the LA Times about the making of “Fishes,”]( the season’s best episode, which boasts an absolute murderers’ row of cameos. - If you really can’t get enough of The Bear, [check out all of our coverage across the Eaterverse](, especially these [gorgeous photos of a $31 Italian beef sandwich]( inspired by the series in Chicago, and [why San Francisco’s chefs actually want to you to use all the lingo]( you’ve learned from Carmy and Sydney. If you like this email, please forward it to a friend. If you aren't signed up for this newsletter, you can [do so right here](.   [Facebook]( [Twitter]( [Instagram]( This email was sent to {EMAIL}. Manage your [email preferences]( or [unsubscribe](param=today). View our [Privacy Notice]( and our [Terms of Service](. Vox Media, 1201 Connecticut Ave. NW, Floor 11, Washington, DC 20036. Copyright © 2023. All rights reserved.