Week three brings the chefs to the cramped kitchen of Tom Bergins Tavern on Fairfax, the oldest Irish establishment in LA, where they must re-invent traditional pub dishes ranging from bangers and mash to fish n chips. Graham Elliot Bowles (Graham Elliot Restaurant), Jonathan Waxman (Barbuto), Ludo Lefebvre (Ludo Bites), Mark Peel (Campanile), Rick Moonen (Rick Moonens RM Seafood at Mandalay Bay) and Wylie Dufresne (wd~50) go head- to- head in a rousing attempt to satisfy the venue's clientele with old-school tastes and skeptical attitudes towards modern pub food.
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