Anthony Bourdain: No Reservations

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Sharp-tongued New York chef, Anthony Bourdain is back with season five to explore the world through other people’s food in this globetrotting culinary expedition.

New episodes

Wed

9:00 PM ET / 6:00 PM PT

Episodes

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Hawaiian Punch – No Reservations

Tony visits Happy Island, has a Hawaiian punch and decides he’ll never be happy elsewhere. Wednesday at 9pm.

Food Porn – No Reservations

It’s a hot and heavy episode filled with meat on meat action. 100% hardcore.

What’s It Mean To Be a Mainer? – No Reservations

Mainers, explaining Mainers. Well, sort of. No Reservations. Wednesday at 9pm.

Why Are We Here? – No Reservations

Tony takes a look back on a memorable trip to Iceland, for most of which he was miserable. Wednesday at 9pm.

An Amazing Lack Of Greed – No Reservations

Tony is baffled by a selfless, young French cook who works alone cooking a different French meal every day, occasionally with a “Brooklyn-style flair.” Wednesday at 9pm.

Second Try – No Reservations

Tony returns to Beruit, 4 years after a civil war cut short filming. Wednesday at 9pm.

Fatal Attraction – No Reservations

Tony reveals his favourite restaurant in Rome and explains the curse of television. Don’t hate him because he’s hungry! Wednesday at 9pm.

Let’s Go To The Mall! – No Reservations

Tony hits the slopes at Ski Dubai, the world’s only indoor ski resort in a mall. Wednesday at 9pm.

“I was one cocky little pr***”

Tony reflects on a younger Tony from 10 years ago. What a arrogant *****! Wednesday at 9pm.

Kerala (Behind The Scenes) – No Reservations

A behind-the-scenes look at the Kerala episode of No Reservations. Wednesday at 9pm.

Taste of Toddy – No Reservations

Toddy shops are known to have the best and spiciest food so Tony ventures to one for fish head curry. Wednesday at 9pm.

Liberia – No Reservations

Tony reflects on the confusion, inspiration, hope and desperation he felt in Liberia, the only place he’s felt like this before. Wednesday at 9pm.

Tony Tries Deep-Fried Sparrow – No Reservations

Bourdain visits a no-name restaurant specializing in birds, insects and dead bird liquor on No Reservations. Wednesday @ 9pm.

“We’ve got two of my favourite things: Freezing to death and karaoke”

Anthony Bourdain finds himself confused as hell at a tundra dance party. No Reservations. Wednesday at 9pm.

“Make sure your crackhead roommate didn’t turn up the flame”

Whatever you do, don’t overcook the meat, you idiot. Anthony Bourdain doles out some tough meaty lessons. Wednesday at 9pm.

Eating Ecuador – No Reservations

Guinea Pig, the solution to world hunger. If kids knew how delicious these things are, there’d be a lot more empty cages in schools across America. Wednesday at 9pm.

Prague – No Reservations

Tony enjoys the delicacies of Prague and the healing mists of pork. Wednesday at 9pm.

New York – No Reservations

Anthony meets his match in the form of a kid critic who proceeds to beat him up throughout the night like a veal cutlet. Wednesday at 9pm.

Istanbul – No Reservations

Tony reluctantly eats poison and meets the world’s most chatty taxi driver. Wednesday at 9pm.

Panama – No Reservations

Tony watches police set fire to a multi-million-dollar stash of seized cocaine. Wednesday at 9pm.

Sign the petition to get Anthony Bourdain to shoot season 2 of his T+E series The Layover in your city! In season 1 Anthony Bourdain visits Montreal as part of 10 worldwide destinations and if you want him to come to your town, we want to hear from you. Tell us why your city, restaurant, neighbourhood or local attraction is a “must see” stop on his season 2 tour.

EXCLUSIVE INTERVIEW with ANTHONY BOURDAIN

With Anthony Bourdain’s new series, The Layover, making its exclusive Canadian debut on T+E this Wednesday, April 11 at 10pm ET/PT, Travel+Escape Senior Editor Garine Tcholakian caught up with the man himself to get the scoop in this exclusive interview. What does Tony really think of Canada? What’s the secret to great travel experiences? And what’s it really like to be Anthony Bourdain? Really. It’s all right here.