When we reviewed Season 2 of "The Bear", we did something we'd never done. We interviewed a chef while they're working on a busy night. Chef Patrick Street from Pelican's in Wichita Falls talked to us about cooking, passion, the grind and the cost of what it takes to cook in the restaurant business.

The night's specials included Alaskan HalibutGrilled Alaskan Halibut seasoned with lemon pepper and served with sauteed green beans with tomato and onions and fried red potatoes.

Hot Honey SalmonGrilled salmon on top of fried honey bacon brussels sprouts and drizzled with Mike's Hot Honey.

Fried Alligator AppetizerCrispy fried alligator served with a creole aioli and sauteed peppers

Togarashi Pork-Shank AppetizerThree fried pork shanks tossed in a spicy togarashi BBQ Sauce.