Lena Dunham, who was 25 when the show premiered, is currently doing press for her new Netflix show, Too Much, and spoke to ...

So, going into Season 4, I wanted the same thing for Carmy. Now, after watching that happen on screen, I’m reflecting back on Elliott’s dream for the Berzattos.

Carmy tries to explain his thinking behind leaving the restaurant. First, he plans on staying on until the restaurant is financially viable, something it is very much isn’t at this juncture.

This event shapes Carmy’s actions in the show more than almost any other. The tattoo of the flower—gentle, elegant, earnest, and sweet—earns Number 1, because of that.

SPOILER ALERT: This story contains spoilers for Season 4 of “The Bear.” Season 3 of “The Bear” ended at a major crossroads for the title restaurant. Carmy and the crew were anxiously ...

Oof. Carmy quickly puts Richie mind at ease, stressing how much the Berzattos love him and that any resentment was only because Richie got to spend extra time with Mikey.

The final scene in season 3 was of Carmy getting a potentially mixed restaurant review before a “To Be Continued” message. While there have been rumors that season 4 could be the show’s ...

Now, back to the upheaval. Sugar (Abby Elliott), Carmy’s pregnant sister and business manager, has a lot on her proverbial plate in Season 3: She hears that a Chicago Tribune review of The Bear ...

Carmy decides to confront his former boss David Fields (Joel McHale) about the abuse he endured in his kitchen. David, in turn, tells Carmy he should thank him for making him a better chef.

Carmy chats up old friend Luca (Will Poulter), a pastry chef who mentored Marcus in Copenhagen and who now says he’s sticking around Chicago for a few months.

The Season 3 finale sees Ever closing its doors and Carmy, Sydney, and Richie attending a farewell dinner for the restaurant, where Carmy once worked and where Richie staged in Season 2. (The real ...

If Carmy eventually understands that he has nothing to prove, he will see how he does not have to run a fine-dining Michelin-approved restaurant to show his culinary skills.