The Pescada – Jackson opens its doors tomorrow, Get a first look at some of their signature dishes.

soft opening stage. And yeah, [music] [clears throat] welcome. Welcome. >> Hey guys, how are you? Welcome. Welcome. So, what's going on? I see I thought it's only going to be me and you. I see more people. >> Nice party. That's why we we take so many people. >> Oh, you took making a party tonight. >> Am I invited to the party? [snorts] I give an iPad for the menu, especially Italian [music] menu. Listen that menu. [music] Cocktails, liquor, sushi, appetizer, salad, soups, appetizers. [music] Keep this guy for the options. Wow. Shine the waterfall. Shai, what's this? This part from the appetizer that we give on the party. It's like a appetizer stuffed mushroom, breaded cauliflower, mac and cheese bowl, and much more good stuff coming [music] to the party. >> So beautiful. >> Look at the smell of Jason. Jason, you going to take care of it today? >> Of course. Of course. Pressy stops with the water and the wine when you're ready. Look at the pizza. Look what's going on over here. Nan. Nice, guys. It's going to be very interesting. We're going to do a Venezuela pizza. Look over the Trump. Let's see how a Venezuela pizza looks. This is our pizzeria. Professional. Look at this. They're cutting fresh spinach crisp >> for Venezuela pizza. He's putting it on his rack. >> What's this white cheese over here? >> This is the feta cheese. >> Feta cheese. And >> feta cheese. >> The cream cream sauce. >> And a cream sauce. >> Putting in some cheese. >> Which cheese is this? Mozzarella. >> Yes. mozzarella cheese. Oh, putting in zucchini on it. Roasted zucchini. But now it's putting it into the oven and we're going to put some extra toppings. Special brick oven. What's this? This looks interesting. >> Mantaapuli. >> Montapuli. It's basically a piece of a dough. Has a egg. What's inside? >> Uh ricotta cheese and >> ricotta cheese. >> Yes. And mozzarella >> and mozzarella cheese. >> All right. is going into the brick oven. This reminds me from the what's it called? The shambura. >> Shamba. Yeah. >> Making a dairy shamba. Goes into the oven. >> Special stick. Got to check it soon. >> Is this ready? >> No. No. No. >> Venezuela is ready. Yeah, it's almost ready. >> Mhm. >> Shia, what what are we talking about? >> Fine. So, this is mozzarella nest. You see you have like a nest. >> Mozzarella nest. Nest is like um you say this is look like a >> it looks like a nest but >> nest look like a balls. >> What's this hard thing on the kafia? What's this? >> Kadif. Yeah, it's kadif with like breaded mozzarella, red pepper. >> This is the chicken eggs. This is a small little chicken >> exactly. What's cheese? What else? What's this? >> Yeah, breaded mozzarella is like a sweet chili and teriyaki sauce. >> Very cool. >> Red pepper. Smell crazy, huh? It's delicious. What's this? Ooh, this is eggplant carpacio >> with cheese on top. >> Cheese on top and go cheese and uh >> this is really styled and grilled eggplant. Now let's let's try this um >> this is the tacos >> salmon tacos. >> Yep. >> Crunchy. You cannot find something better for that. >> Then it comes with the the guacamole. >> Guacamole. Very nice. >> You need to try at the time. Let me know what you think. All right, Venezuela pizza is ready. Wow. Nice. Nice and crispy. Which toppings are we putting on top? >> Little honey. >> I guess Venezuela people like honey, especially now. >> Spinach. >> Some fresh spinach. Chopped spinach. Sure. >> And there you go. We should cut it to six. >> Beautiful. >> Now they're putting up fresh brunzino. Nice. Here we have fresh Tony's cutting up fresh lemons for the design for the salads. Having a party today. Pretty busy. Drink. Yeah, it's the pizza kick toast. Venezuela pizza shine sh this is something really different. I saw how they make it. It reminds you from how they make this shambak. >> It doesn't have the same name. >> Similar but uh it's not exactly the same thing. This is called a kachapuri. >> Kacapuri. >> Yes. Four different kind of cheese mix inside with pesto and egg on top. Is a special dough. >> What's the What's the dough? What's the dough inside? >> It's uh with cheeses inside. Is like >> No. What's What's this dough? This is a >> Yeah, we make the dough with self. It's like different uh kind of What do you make? It's similar to malaw. Not exactly malaw. It's not open like malaw, but it's >> the egg. I cracked the egg. Okay. How do you eat it? I think I have to use both hands. >> Use two end. Two hands. >> With two hands. It does. >> Two hand like a Israeli guy. like a cheese cocktail. This is a pomegranate cocktail. The presentation flour is a pomegranate cocktail. Pineapple. This is a smoky lemon whiskey something upgrade something different. Okay, so this is going to be our um fried goat cheese arugula salad. The truffle dressing. We have this goat cheese. Fried. >> This is the fried goat cheese. Correct. Correct. It's very good for to perfection by the way. Pine nuts. We have some beets in there as well over a bit of arugula. Okay, it's going to be our housemade noki. Okay, we have a truffle mushroom sauce, mushroom, shaved mushrooms. Um, we have also some mushroom chips as well. Okay, guys. >> What's this? Uh, this is >> That's going to be our shaved um mushroom chips. >> Oh, wow. >> Yes, that's cool. >> Overload. Overload. And delicious. >> Thank you so much. >> You're very welcome, guys. >> What's your name? >> My name is Mike. >> Mike, nice to meet you. You did a great job. >> Thank you so much. How's it the first two days? >> First two days are great. Not overwhelmed. Um we are currently in our soft opening. Um one of the major opening some chef bras and uh some friends and family reservations as well. >> Amazing. Thank you. >> Yes. Officially open um this Sunday. Great. >> This Sunday. Okay, guys. >> Thank you. >> All right. You're very welcome. >> Tony, what dish are we doing now? >> Yes, sir. That's the sauce, the chickpeas for the fish and chips. >> Ah, we just finished a tortillini dish, guys. Check it out. Look how nice. What's on top? Beet. Beet chips. And what else? >> Yes, sir. Beets. That's the red one. And the other one, the orange with the spyos. Why the spy? >> Something is coming here. >> Oh, there you go. >> Four different sauces here. >> Yes. But the chickpeas cream. >> Chickpeas cream. Yes. And this going to be ku and chipotle lemonade. >> Now he's preparing the fish and chips. Salt seasoning. Now it's putting it into puro mix. Fresh mushrooms. More toolini. What's the name again? >> Kachapuri. Kachapuri. >> Yes. >> Risotto rice with mushroom. We got a fish and chips. Guys, you ready for the main dish? >> I got over here Shai, the chef, the head chef. >> Hello, everyone. >> Shai, how long are you doing this already? Almost in a kitchen 20 year now. I come from Germany. The last four here I work in Germany with Ilton with the fam asaf granite. >> Wow. >> And I do with the shy guest over a long time. >> Yeah. Yeah. Passover program. >> Yeah. Yes. >> So now we open this beautiful pascada. >> You ready? You're looking forward, huh? >> Yeah. All the time ready. >> Okay. That's Wow. Guys, check out this dish. This is a seabbass sh um shy. What's this? >> Yes. Also you can take nice picture from the tablet. We have nice sebas. You can see the color is a beautiful. We have misu mandarin. >> What's all these? Uh this looks like rice. What's this? Crispy rice. >> Yes. This crispy rice with the oyster mushroom. You can see here pineapple. Marinette sauce. >> This is a pineapple. >> This pineapple. >> Oh, this is a pineapple. Oh wow. This is best. So, what's this uh small thing over here? >> This the shiitakei mushroom. >> Shiakei mushroom. >> Oyster. Yeah. >> And what's this uh black uh >> the misu? Misu. >> Misu. >> Black misu. This is from Asia. >> It's like a liquid and we play with this. We put flavor magic. We can't say everything in the video. [laughter] We need the people coming to test. >> Exactly. And what's this? Just the second be like the whole power of so much going on over here. >> Greek barazini. This come from our area, Israel, Greek, Albania. It's very nice. >> So you put in many countries in one plate. >> Yes. The olive come of course from Greek. The cherry tomato for Israel. >> Of course. The inventive from the cherry tomatoes. >> Yes. And all the flavor the barazini. It's amazing. >> And the red potatoes come from where? From >> a mix. is a mixed potato inside. You can see we have a purple potato >> and it's a crispy bronzino skin on top. >> Yes. Also skin the barina also spinach. We make too much flavor in this dish. Also the greens oil. >> Wow. >> Amazing. >> All right. Thank you. Shai >> come to Visat and good luck is >> Oh man. Thank you so much. Enjoy. >> Thank you. Here we have the chef Shai do the crumble. Nice. Beautiful. Okay. Dessert crumble. Beautiful shine. Okay. And this is a hot chocolate lava cake. Wow. menu full menu for desserts. Shai, thank you so much. It was really a pleasure. I must tell you your food is next next level. You got me to eat milk at night. Usually I like to eat, you know, fly especially light shushi and sh was a pleasure. So how does it work if somebody wants to make a reservation? You're opening m Sunday. >> Sunday we open. You can uh call the restaurant to 7327304655. That's the >> you can call, text or WhatsApp. >> Yeah. >> And you can make a reservation. >> Yeah. And we open online reservation next week either. So people can do it online. I believe for Monday the online reservation going to be open. >> Uh thank you so much and we're going to see you soon guys. >> Yeah. Thank you. Okay. It's time to bench. Fine. Say,