Earlier this year, I was out with friends for dinner at Pascual, a fun restaurant on Capitol Hill in D.C., run by chefs Isabel Coss and Matt Conroy. (They are also the team behind Georgetown’s Lutèce.

No kitchen, no tools — just fire, stone, and the ocean. Watch as we prepare Bluefin Tuna three different ways inside a cave, from fresh sear to fire-grilled. Couple ‘locked vulnerable woman in garage ...