My name is Jamie Piscinet. We're in the south end of Boston driving from Copa to Poro to do our culinary dream date with Toyota Sienna and serious eats. It's going to be a wicked fun day. Poro is Barcelona inspired Spanish-influenced top-offs restaurant, but we don't have any rules we can do whatever we want. It's like choose your own adventure with food. Instead of getting a 15-course tasting menu, you can have 7 to 15 different top-offs with luckily our guests and our staff are behind it. The rule for us is flavor is key and we just have fun. We cook the food that we want to eat. Once the kids cold out, what we want to do is drive around. When we're looking at what kind of car we're going to drive from restaurant to restaurant, we need something that's easily maneuverable, easy to park, and something that's got space for staff. We either shuttling staff or food and we need to have plenty of space to pack it up. I pride myself in being an amazing parker, but this is very helpful. I haven't had a car in 10 years and this makes me want a car. My name is Jeannie and I'm Adam Puy. We've been married 11 years, almost. I nominated him for a serious eats contest. He likes to cook, and he good food. He makes all kinds of yummy things at home and our son likes to cook with him. So that's one of the other reasons I nominated him to. You know, baking is really great because you know you measure the ingredients and then you bring the kids into the kitchen. So they love dumping things into bowls, from other bowls. We're going to Toro, which is a top-est restaurant in the south end where we live and it's very popular and hard to get into. We want to watch movies. Do you watch movies? I do watch movies. No, because it's one and it's true. It's true. It's true. One and it's side. Well, I think it's mostly the kids in the back. When you're kids all the way in the back, you know if it's not to practice and you're like, kids, stop hitting each other. You know, they listen to you, maybe. We're probably not. Oh, we're here. I'm so excited. I'm so hungry. This is a ride. It's very comfy. Hi. How are you? I'm Jeannie. I'm Jamie. Nice to meet you. I'm Adam. I'm going to eat you to welcome the Toro. So anything you don't like? She really likes you. And Chor. Done. These are Bokarones and that's Encon Tomate. I also love anchovies, so I'm excited for that. Well, yeah, anchovies. They were delicious. Awesome. Next we have Cain yonacabra, so it's a good-smoked cheese with a gloomy rind. All the sauce is kind of like integrate as you eat. One of our most popular things on the menu, the traditional style street corn. Not a Spanish top, but more of a Mexican dish, but we love it here. Oh, the corn is really, really good. Surprisingly good for being out of season. Just in case you are still super hungry, this is a little crab and lardotto, so it's cured pork fat basically with crab salad, a little avocado and black garlic sauce. So this is our pie. Chorizo, lobster stock, mussels, clams, and colasparo rice. Scrape the bottom. That's the best part. It's the name. I'm beginning to have a lot more appreciation for what restaurants and chef's cooks they go through. Awesome. Well, I hope you really had a culinary dream. We had a great time. Thank you so much. Thank you so much. Thank you. Pleasure to have you.