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'The Bear' Isn't Playing Around When It Comes to Stocking Its Kitchen
Interiors
Interiors
The real tools behind TV’s most intense restaurant — and where to buy them.
The characters of FX's "The Bear" may live by the motto "every second counts," but in the high-stakes, high-tension world of the series, every tool used to prepare food matters just as much. Across the show's four seasons (a fifth set to hit screens in 2026), talented but tortured chef Carmy Berzatto (Jeremy Allen White) has transformed his family's struggling sandwich shop into a fine dining destination where cooking isn't just about feeding its guests, it's an art form.
Understandably, then, there's no room for anything less than the best in the kitchen, and the production team that stocks and styles the fictional restaurant has chosen every item not just for its function but also for its ability to elevate the everyday act of cooking into something extraordinary.
Knives That Tell A Story
Every knife in "The Bear" can be seen as an extension of the character wielding it. Carmy, shaped by the high-pressure world of fine dining, has a collection of tools you won't find in just any kitchen. His knife roll includes a 240mm and 150mm gyuto from Yoshimi Echizen, as well as a 210mm Gesshin gyuto, which are all hand-forged blades imported from Japan. One of them is scratched with his initials, indicating its past life as his tool of choice during his culinary training. In season two, that same knife takes on new meaning when Carmy gifts it to newly promoted sous chef Tina (Liza Colón-Zayas), in a gesture that says more than words could.
Meanwhile, Sydney (Ayo Edebiri) wields a Sakai Kikumori steel santoku with a bright green handle — an eye-catching choice that sets her apart. The knife is practical and precise, much like Sydney herself, as she continues to carve out a place in the tightly knit kitchen of the show.
The rest of the team leans on reliable blades, such as the MAC Professional chef's knife and the HexClad Damascus set of steel knives. The Samura reptile slicer, which delivers on both style and substance, is also never far from the hands of the sous chefs.
Cookware Built to Last
Not all cookware is created equal. That's why it was a no-brainer for Carmy and his team to opt for industry favorite All-Clad when it came time to replace the scorched and mismatched pans during the restaurant's renovation.
The show primarily features All-Clad's D3 tri-ply stainless steel line — a staple in both professional and home kitchens for its reliability and performance. Throughout the series, you'll spot All-Clad sauté pans, saucepans, and stock pots, which are all built with an aluminum core sandwiched between layers of stainless steel, which ensures fast, even heating and means these pans can last for decades.
The kitchen also includes pieces from Made In, including their 5-ply stainless steel butter warmer, favored for its durability and considered design. And in scenes that flash back to Carmy's culinary school days, the show swaps in polished Mauviel copper pans. The iconic line of cookware instantly evokes the rigor and elegance of classic French kitchens and the culinary world Carmy left behind.
Small Tools, Big Impact
The realism of the kitchen is rounded out with staples favored by professionals and home chefs alike. In blink-or-you'll-miss-it moments, audiences may have spotted such items as cutting boards, slicers, zesters, and peelers. Marcus's (Lionel Boyce) dessert station is kitted out with specialty equipment that help achieve bakery-level precision, such as a silicone spatula and a induction cooktop. And the bright green tape seen throughout the kitchen? It's 3M High Performance Tape, not your garden variety Frog Tape as many have mistakenly identified it as.
Tableware With Taste
The main plates and bowls featured in the show's later seasons come from Jono Pandolfi, a New Jersey–based ceramics studio known for hand-thrown stoneware that you'll find in real upscale, New York City establishments such as Eleven Madison Park, Gramercy Tavern, and Tosca Cafe in San Francisco.
The show primarily uses pieces from the Coupe collection, which combines a clean, minimalist silhouette with rich, earthy matte glaze — the kitchen of "The Bear" has the Toasted/White colorway — that brings personality and warmth to every plated dish.
Contrasting these are pieces from a second, more traditional collection seen only occasionally in the show: a vintage fine bona china set by Royal Albert. With its delicate pink rose motifs and scalloped gold trim, it offsets the understated modernity of the Pandolfi stoneware.
The Cookbooks Behind the Chefs
You wouldn't expect to find an extensive library in a restaurant, but The Bear isn't any old restaurant. Not just for decoration, the hardback books that line the shelves of Richie (Ebon Moss-Bachrach) and Sugar's (Abby Elliott) office serve as a curated reflection of the culinary journey that led to the restaurant. There are iconic cookbooks like The French Laundry Cookbook by Thomas Keller and Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain, as well as some rare, out-of-print volumes that gesture toward Carmy's reverence for the art of cooking.
