Munchies is our wide-eyed answer to the glut of sleepy TV food shows. We're plying our favorite chefs with food, drink, and questions, and then scouring their kitchens for late-night snacks.
More From This Show
-
Hatos Bar
Our buddies from VICE Japan hung out with the crew from Hatos Bar in Tokyo's Naka-Meguro neighborhood. Hatos Bar serves up American-style pit barbecue at its best. Owners Sou Ieki and Dubrai showed us…
-
The Marrow
Going into this episode, I thought that because of Harold's experience with filming, this was going to be a piece of cake, and he would drop everything to tell the camera about how his love of cooking…
-
Bar Isabel
Grant van Gameren doesn't necessarily want to hear that Bar Isabel, his new restaurant in Toronto's Little Italy, is Spanish or Mediterranean, even though that's basically what it is. So what we can s…
-
Walter's
So you're an all-American boy, and you meet a potential sex partner who doesn't seem terrible on OkCupid. After the second date things are looking pretty decent, and now you need a not-too-expensive p…
-
Craft
James Tracey might be the coolest chef we have ever shot for 'Munchies.' We were shocked by how relaxed he is considering he's the executive chef at Craft and Colicchio & Sons. He likes his razor clam…
-
Blue Hill
This 'Munchies' episode is going to make whatever you eat today look like shit. It features chef Trevor Kunk of Blue Hill, one of the early bastions of farm-to-table cooking in New York City. The food…
-
Enrique Olvera
Enrique is not afraid to mix ants with mayonnaise and coffee and put it all on ears of baby corn. The 14-course tasting menu at his restaurant, Pujol, is considered by many to be the finest in Mexico…
-
Joe Beef
'Munchies' finally touches down in Montreal, the boozy, food-loving birthplace of VICE. Joe Beef co-owner David McMillan takes us on an insanely delicious food tour of the city that ends with a wood b…
-
Jonathan Benno
Jonathan Benno is head chef of Lincoln Ristorante, a modern Italian restaurant in the heart of Lincoln Center. He's worked with Thomas Keller at The French Laundry in Napa Valley and at New York’s Per…
-
Best Pizza
How cool would it be if pizza delivery guys wore capes? Bill Meier, who delivers pies for Williamsburg's Best Pizza, is thinking of rocking one as he bikes around town, and we couldn't support him mor…
-
Guu Izakaya
Toronto's Guu Izakaya is a rare restaurant for a few reasons. It's the only place we know of where the staff happily shouts at you as soon as you enter the door. It's also one of the few Japanese spot…
-
The Black Hoof
Headed up by mastermind Jen Agg and her chef de cuisine, Brandon Olson, Toronto's The Black Hoof is known for its giant charcuterie boards, tuna with sweetbreads, horse tartare, and foie gras with Nut…
-
The Meatball Shop
Daniel Holzman and Michael Chernow are two meatballs from Manhattan who love meatball subs. In this episode of 'Munchies' we do what we always do with our rising-star chefs: check out their food, go o…
-
Emma Hearst
In this episode of Munchies we follow Emma Hearst of Sorella and her business partner Sarah Krathen along with pastry chef Yarisis Jacobo to Mesa Coyoacan in Williamsburg for enough tequila to kill a
-
Battersby
The chef-owners of Battersby, Joe Ogrodnek and Walker Stern, take their jobs very seriously. They also take drinking Fernet Branca very seriously. In this episode of Munchies, these two gentlemen grab…
-
Kyle Bailey
Who better to be the first chef in 'Munchies' from our nation's capital than a guy with a Slayer sticker on his sausage grinder? Kyle Bailey is the chef at Birch & Barley, one of DC's best restaurants…
-
Brandon Jew and Brett Cooper
A lesson in left-handed cooking.
-
Anthony Bourdain
The 'No Reservations' host takes us on a brass-knuckled culinary tour of New York.
-
Jeff Michaud
Pigging out with the chef and co-owner of what might be America's only Italian Gastropub.
-
Brad Spence
Ah, Philadelphia: the city is beautiful, the people are honest, and the food scene is unreal. One of the people responsible for this is Brad Spence, who helms Philadelphia's finest trattoria, Amis.
-
Christina Tosi
Holy fucking cereal milk! This is the sweetest episode of Munchies we've ever done.
-
Michael White
Michael White is a New York City chef renowned for his handiwork at Marea, a seafood-focused Italian restaurant on Columbus Circle.
-
Mile End Delicatessen
We head down to the Boerum Hill section of Brooklyn to the Mile End Delicatessen to sample their interpretation of Montreal-style Jewish deli cuisine. Oy vey!
-
Eddie Huang
Eddie Huang is here to teach you how to eat soup dumplings. He's sick and tired of people eating them like assholes, and he wants it to stop.
-
Cal Elliott
Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey.
-
Dale Talde
In this episode of Munchies, the former Top Chef contestant cooks up a bizarre Asian-American feast.
-
Paul Kahan
In this episode of Munchies, we head to Chicago to meet one of the city's most important chefs, Paul Kahan. We try to keep up with him during a long night of yam goo, suicide beers, and charcuterie.
-
Danny Bowien
In this episode of Munchies, we hang out with Danny Bowien from Mission Chinese in San Francisco. It's one of the best nights we've had on this show.
-
April Bloomfield
April Bloomfield, the woman who gave the middle finger to the high brow/low brow food divide and brought gastropubs to New York, gives us a peek into her culinary empire.
-
Ravi Kapur
With culinary roots hailing back to a pizza joint in Waco, Texas, Ravi Kapur keeps the pretention in check as head chef of San Francisco darling, Prospect.
-
Stephanie Izard
Top Chef Stephanie Izard lets us in on her secret to winning at life -- work eighteen hours, party four, sleep two.
-
Anthony Strong
Heading the kitchen of Delfina owners’ latest Italian venture, Locanda, Anthony Strong is giving a San Francisco update to old school Roma cooking.
-
WD~50
Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness.
-
Trailer: WD~50
Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that i…
-
M. Wells
Hugue Dufour and Sarah Obraitis, the Quebecois-Queens power couple behind the legendary M. Wells, bring us to the Grand Central Oyster Bar to chat about lobster-and-asparagus piss parties and then tak…
-
Munchies - Brooks Headley
Brooks Headley, executive pastry chef of NYC’s four-star’d Del Posto, finally gets his own Munchies.
-
Munchies - Vinegar Hill House
Perhaps the only reason to go to Vinegar Hill, and definitely the only reason to go through Dumbo.
-
Andrew Carmellini
After-hours tripe and tipple with the chef behind Locanda Verde, nominated this year for the James Beard Best New Restaurant award.
-
Animal
Binge eating and cracking wise with the gluttonous duo behind Hollywood’s Animal restaurant.
-
Frankies Spuntino
A hazy-eyed pizza tour of Brooklyn with the mystic meatballerinos of Frankies Spuntino.
-
David Chang
The Momofuku mastermind takes VICE on the town and explains the mysteries of his mythical pork buns and the art of snacking through the night.
Deportee Purgatory
Welcome to Tijuana’s El Bordo 
'Leviathan,' I Love You
James Franco at the Movies 
Juggalos Are OK, Cupid
Don’t Be a Tumblr Asshole 
Get Rich or High Trying
The Coming Age of Corporate Cannabis 
Triple Hate - Part 1
The KKK vs. the Crips vs. Memphis City Council 
Rave and Hardcore YouTube Comments
They Will Restore Your Faith in Humanity 
