Before the massive Netflix checks and the global "Somebody Feed Phil" phenomenon, there was a quirky, six-episode experiment on PBS. Most people think Phil Rosenthal just appeared on Netflix one day with his wide-eyed grin and a camera crew. Nope. He started with I'll Have What Phil's Having episodes, a series that honestly feels a bit more raw, a bit more intimate, and arguably more charming than its successor. It’s the origin story of a sitcom writer—the guy who gave us Everybody Loves Raymond—deciding that his true calling was being the world’s most enthusiastic dinner guest.
Phil isn't Anthony Bourdain. He isn't trying to be cool. He’s not going into war zones or looking for the "dark side" of a culture. He just wants a really good croissant.
The Tokyo Episode: A Masterclass in Culinary Culture Shock
The Tokyo episode is usually the first one people bring up when talking about the series. It’s frantic. It’s overwhelming. Phil looks like a kid who lost his parents at the mall, but the mall is full of high-end sushi and robot cabarets. You see him navigate the Tsukiji Fish Market before it was moved to its new location, giving us a historical snapshot of a place that doesn't exist in the same way anymore.
He visits Narisawa, which is frequently ranked among the best restaurants in the world. Watching Phil try to process the "Soil Soup" is pure gold. It’s high-concept gastronomy meeting a guy from Queens. He’s respectful, sure, but he’s also clearly thinking, "I'm eating dirt." That’s the magic. Most food hosts would nod sagely and talk about the "earthy notes." Phil just makes a face.
Then there’s the contrast. He goes from three-Michelin-star perfection to a tiny yakitori stand under the train tracks. He eats yuzu kosho on chicken and looks like he’s discovered fire for the first time. If you’re planning a trip to Japan, this specific episode is still a better guidebook than half the travel blogs out there because it focuses on the feeling of being there rather than just a checklist of sights.
The New York Episode and the Power of Home
You’d think a travel show wouldn't bother with the host's hometown. Wrong. The New York episode of I'll Have What Phil's Having is foundational. It features his parents, Helen and Max. If you loved the Skype calls in the Netflix show, you need to see them here in their natural habitat.
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Phil takes us to Peter Luger Steak House in Brooklyn. It’s loud. The waiters are famously gruff. The bacon is thick enough to be a weapon. It’s quintessential New York. He also hits up Russ & Daughters for lox and bagels, proving that sometimes the best travel "discovery" is actually just a 100-year-old family business down the street. It’s about the legacy of food. He’s showing us that flavor is tied to memory and family, which is why he spends so much time sitting with people rather than just talking to the camera.
Why Italy is Always the Heart of the Show
The Italy episode (specifically Florence) is where Phil really hits his stride. Italy is Phil’s "North Star." He’s obsessed. In this episode, he meets the legendary butcher Dario Cecchini in Panzano. If you haven't seen Dario, he’s a force of nature who recites Dante while carving beef.
What makes these I'll Have What Phil's Having episodes different from the Netflix ones is the pacing. There’s a bit more lingering. You feel the heat of the Tuscan sun. Phil isn't just rushing to the next bite; he’s actually learning how to make gelato at the Vivoli gelateria. He’s a terrible student, honestly. He’s clumsy. He’s messy. But that’s why we like him. He’s us. He’s the guy who would accidentally drop his spoon in the vat.
Paris: Butter, Bread, and More Butter
Paris can be intimidating. It’s a city that often demands you be "chic." Phil arrives and immediately starts eating a baguette on the street like a barbarian. It’s glorious. He visits Le Comptoir du Relais, where the waitlist is usually months long, but because he’s Phil, he gets in and shows us why the "bistronomy" movement changed everything.
The highlight? The hot chocolate at Angelina. It’s not really chocolate; it’s basically a melted candy bar in a cup. Watching him react to the richness is a reminder that travel should be indulgent. We spend so much time worrying about calories or "tourist traps," but Phil reminds us that some things are famous because they are actually incredible.
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Hong Kong and the Search for the Perfect Dumpling
Hong Kong is a vertical city, and this episode captures that dizzying energy. Phil is visibly sweating for about 90% of the runtime. The humidity is real. He goes to Tim Ho Wan, which at the time was the world’s cheapest Michelin-starred restaurant. The BBQ pork buns are the star.
He also explores the "wet markets." This is where the show gets a bit more "Bourdain-lite," as he looks at things that are still wiggling. But he balances it with high tea at The Peninsula. It’s this constant flip-flop between the street and the palace that makes the show work. He doesn't pretend to be a "street food only" purist. He likes nice things. He likes cheap things. He just likes things that taste good.
Los Angeles: The Finale
The series wrapped up in LA, which felt like a "thank you" to the city where he built his career. He brings along celebrity friends like Martin Short and Allison Janney. It’s a bit more "Hollywood," but it highlights the incredible diversity of the LA food scene, from Oaxacan moles to the taco trucks that define the city's soul.
Why This Show Disappeared (and Why It Matters)
PBS didn't renew the show. It was a tragedy at the time. Rumor has it there were issues with funding or just the general "PBS-ness" of the production. But without the failure of this show on public television, we wouldn't have the high-budget version on Netflix.
The DNA is exactly the same. The theme song (which is catchy as hell) stayed. The "Phil-isms" stayed. But in these original episodes, you see a man who is still figuring out if he’s allowed to be this happy on camera. There’s a slight tentativeness that is really endearing.
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Actionable Takeaways for Your Next Trip
If you’re watching these episodes to plan your own culinary adventures, keep these "Phil Rules" in mind:
- Talk to the owners. In every episode, Phil goes behind the counter. Don't just sit at your table. Ask the waiter what the chef eats.
- Don't fear the "Famous" spots. Many foodies avoid "Angelina" in Paris or "Peter Luger" in NY because they think they're too touristy. Phil shows that these places have staying power for a reason.
- Bring a friend. Notice how Phil almost never eats alone. Food is a social lubricant. The best meal in the world tastes like cardboard if you don't have someone to say "Oh my god" to after the first bite.
- Find the contrast. Don't just do fine dining. Don't just do street food. A perfect day involves a $2 taco and a $200 tasting menu. That’s how you actually understand a city.
The I'll Have What Phil's Having episodes are currently a bit harder to find than the Netflix series—often tucked away on Amazon Prime or PBS's digital archives—but they are the essential "pilot" for the most joyful food content on the internet. Go find them. Eat something while you watch. You'll be hungry within five minutes anyway.
Start with the Tokyo episode. It's the best entry point. From there, move to Italy. By the time you get to the New York finale, you'll realize that Phil Rosenthal isn't just a food host; he’s a professional reminder that the world is generally a pretty good place if you're willing to share a meal with a stranger.
Next Steps for Your Culinary Travel:
- Check local listings or streaming apps like Amazon or PBS Passport to find the original six episodes.
- Map out the specific locations mentioned in the Tokyo and Florence episodes; nearly all of them (like Narisawa and Vivoli) are still operating and are considered "bucket list" spots for a reason.
- Adopt the "Phil Philosophy" for your next weekend trip: find one legendary old-school bakery and one ultra-modern fusion spot to see the full spectrum of the local culture.