Yes, Christan! When you look at the dish, it tastes exactly how you wanted itto taste up...

[Liv chuckles] Yes, Christan! When you look at the dish, it tastes exactly how you wanted it
to taste up here. Very homey,
but you know, also very rustic. This sauce tastes
like the sauce my mom made. I took one bite and I was like, {\an8}[exhales] I'm, like, back
in my apartment in the Bronx, {\an8}and I'm seven years old,
and my mom's cooking pasta for dinner. You know,
a lot of this was memory-focused, but also, like, we can't
just, like, sneeze on the fact that the cavatelli was made really,
really well and cooked really well. I think that this dish is like,
you said, like a sleeper. You know, it seems very simple, but there's a lot
of technique hiding here. [Brian] I gotta give it to Robbie. {\an8}Because I've never seen anybody
elevate a garlic bread. And the toast did not look browned at all.
It didn't even look toasted. - [laughing]
- But it was. Stealing that. I'm calling it
Robbie's garlic bread at my restaurant. - I'm not even kidding.
- [laughing] I'm doing it the same exact way