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Food

Video: Aziz Ansari Judges L.A. Restaurants In Hilarious New Web Series

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If there was any way to combine our love for good comedy and good food, we have it here now. Aziz Ansari, Eric Wareheim (of the Tim and Eric duo) and writer Jason Woliner have teamed up for a new web series comedy, Food Club, where they judge L.A. restaurants in a mockumentary style.

The first episode launched on Tuesday and shows the trio of judges (all donning sea captain hats) marching into some of L.A.'s most beloved restaurants and deciding if they deserve Food Club's coveted plaque to hang on the joints' walls. If not, the judges threaten to burn the plaque at the restaurant's door or even inside of the place itself.

They visit Son of a Gun, ink., Totoraku, Wolvesmouth and Gorbals, talking to the owners and head chefs. We get cameos from Son of a Gun's Jon Shook and Vinny Dotolo as well as have a chat with ink.'s Michael Voltaggio. L.A.'s Pulitzer-Prize-winning food critic, Jonathan Gold, sits down for an interview as well.

The best part is that everyone is in on the joke on this reality-show-type spoof. There's plenty of deadpan humor.

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After receiving a plaque, Voltaggio says with a straight face: "This was a huge honor. I didn't really know what it was all about until after the fact."

They even take a side trip out to Alhambra to visit Wareheim's favorite bánh mì shop and he gets Ansari to try the Vietnamese sammie for the first time. (Although, we find it hard to believe that Ansari, as much as a foodie he is, has never tried bánh mì before.) We also get a peek inside uber secret dining spot Wolvesmouth.

Wareheim might have put it best when he tweeted, "Get outta here Michelin Star rating system. New boys in town..."

Woliner is known for collaborating with Ansari, as a writer for Human Giant and having directed a few episodes of Parks and Recreation.

You can watch the entire first episode below. Make sure to check out Ansari's eating technique tips he bestows upon us—something he calls a "waft tunnel" at the 8:02-minute mark: