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Business Upturn
2 days ago
- Entertainment
- Business Upturn
The Bear Season 5: Release date rumors, cast updates and what to expect next
By Aman Shukla Published on July 21, 2025, 18:30 IST Last updated July 21, 2025, 11:52 IST Fans of The Bear can't stop talking about the intense Season 4 finale, and the buzz is only growing with FX's confirmation of a fifth season. From Carmy's shocking decision to step away from the restaurant to Sydney's rise as a leader, there's plenty to unpack. Here's the latest on The Bear Season 5, including when it might premiere, who's returning, and what storylines could unfold in Chicago's favorite kitchen. When Will The Bear Season 5 Premiere? FX dropped the big news on July 1, 2025: The Bear is coming back for a fifth season, set to premiere sometime in 2026. No exact date's been dished out yet, but the show's been pretty consistent with late-June releases—Season 1 in 2022, Season 2 in 2023, Season 3 in 2024, and Season 4 on June 25, 2025. If that vibe holds, we're probably looking at June 2026 for Season 5, with all episodes likely dropping at once on Hulu, keeping the binge-watch tradition alive. But here's the catch: filming hasn't started yet. Molly Gordon, who plays Claire, spilled that the cast found out about the renewal when we did, so they're not in the kitchen yet. Word is, shooting might kick off around February or March 2025. If the cast's crazy schedules—more on that in a sec—cause any hiccups, we could see a slight push to later in 2026. Fingers crossed for no delays! Who's Returning For The Bear Season 5? The Bear 's crew is like family, and most of the gang should be back, though Carmy's big 'I'm out' moment in Season 4 has folks wondering. Here's the scoop on who's likely returning: Jeremy Allen White (Carmy Berzatto) : Carmy shocked everyone by saying he's done with The Bear once it's stable or snags a Michelin star. But don't panic—insiders say White's signed on for Season 5. Maybe we'll see Carmy soul-searching outside the restaurant or finding his way back to the stove. : Carmy shocked everyone by saying he's done with The Bear once it's stable or snags a Michelin star. But don't panic—insiders say White's signed on for Season 5. Maybe we'll see Carmy soul-searching outside the restaurant or finding his way back to the stove. Ayo Edebiri (Sydney Adamu) : Sydney's ready to take charge, pitching a partnership with Richie and Natalie. Edebiri's a hot commodity, filming a movie with Julia Roberts, but she's expected to return and run the show. : Sydney's ready to take charge, pitching a partnership with Richie and Natalie. Edebiri's a hot commodity, filming a movie with Julia Roberts, but she's expected to return and run the show. Ebon Moss-Bachrach (Richie Jerimovich) : Richie's gone from hothead to front-of-house pro, and fans love him. He's busy with Marvel's The Fantastic Four and Avengers gigs, but he's locked in for Season 5. : Richie's gone from hothead to front-of-house pro, and fans love him. He's busy with Marvel's and gigs, but he's locked in for Season 5. Abby Elliott (Natalie 'Sugar' Berzatto) : Natalie's stepping up as a partner, balancing mom life and business. She's a sure bet to return. : Natalie's stepping up as a partner, balancing mom life and business. She's a sure bet to return. The Crew: Lionel Boyce (Marcus), Liza Colón-Zayas (Tina), Matty Matheson (Neil Fak), and Edwin Lee Gibson (Ebraheim) are the heart of the kitchen and should be back. Oliver Platt (Uncle Jimmy), Molly Gordon (Claire), Jamie Lee Curtis (Donna Berzatto), and Gillian Jacobs (Tiff) might pop in, too, with Jon Bernthal (Mikey) possibly showing up in flashbacks. No word on new faces yet, but The Bear loves tossing in surprise cameos (remember Josh Hartnett?). The cast's packed schedules could make things tricky, but FX is all in on getting the band back together. What To Expect In The Bear Season 5? Season 4 ended with a bang—Carmy stepping away, Sydney stepping up, and the restaurant's future hanging on a Chicago Tribune review. Here's what might go down in Season 5: Carmy's Next Move : Carmy's burned out, admitting he's lost his cooking spark and secretly ditched the partnership deal. Will he really walk away, or is this a detour to find himself? Expect a deep dive into his grief over Mikey and his search for meaning. : Carmy's burned out, admitting he's lost his cooking spark and secretly ditched the partnership deal. Will he really walk away, or is this a detour to find himself? Expect a deep dive into his grief over Mikey and his search for meaning. Sydney's Big Moment : Sydney's ready to lead The Bear with Richie and Natalie. Can she handle the pressure and chase that Michelin star? Her signing the partnership agreement (or not) could be a big plot point. : Sydney's ready to lead The Bear with Richie and Natalie. Can she handle the pressure and chase that Michelin star? Her signing the partnership agreement (or not) could be a big plot point. The Restaurant's Survival : Uncle Jimmy's cash is on the line if the Tribune review tanks. Season 5 will probably show the team hustling to keep The Bear afloat and prove they're fine-dining material. : Uncle Jimmy's cash is on the line if the Tribune review tanks. Season 5 will probably show the team hustling to keep The Bear afloat and prove they're fine-dining material. Richie and Natalie's Roles : Richie's killing it upfront, and Natalie's juggling family and business. Their teamwork with Sydney could spark some epic wins or messy fights. : Richie's killing it upfront, and Natalie's juggling family and business. Their teamwork with Sydney could spark some epic wins or messy fights. Heart and Hustle: The Bear nails the mix of kitchen chaos and feels. Look for more of Marcus's dessert game, Tina's chef glow-up, and Richie's sweet moments with his daughter, Eva. Creator Christopher Storer's keeping the script under wraps, but the show's knack for wrapping up arcs while leaving room for more has us hyped. Season 5 could be the grand finale or a new chapter—either way, it's gonna be intense. Ahmedabad Plane Crash Aman Shukla is a post-graduate in mass communication . A media enthusiast who has a strong hold on communication ,content writing and copy writing. Aman is currently working as journalist at
Buzz Feed
5 days ago
- Entertainment
- Buzz Feed
Hilarious Moments From 'The Bear' That Prove It's A Comedy
The Bear is—once again—nominated for a Primetime Emmy Award for Best Comedy Series. I know there is a lot of discourse about its category, but I find this show funnier than many hard comedies. It also just happens to be a great drama. Here are 26 The Bear moments I find hilarious: Fak serving broth by pouring it and then bringing it back into the kitchen to a dumbfounded Carmy might be one of the funniest cringe moments in the whole show. The second he started walking back, I hid my face. That time Uncle Jimmy learned the entire birthday party of children had accidentally drank Xanax. His reaction to them sleeping was legendary. When Carmy and Richie fought each other with nothing but a blown-up hot dog between them. Was the baby scared of a hot dog? The hard cut to Uncle Jimmy and Richie arguing right after he said he wouldn't was comedy gold. Carmy's face between them tells the whole story. That one time Richie said that any child who puts ketchup on a hot dog is a "child asshole." More from the birthday party from hell. I can't blame poor Carmy for losing it on people when people like Mr. Szorski exist. Uncle Jimmy might have the most relatable moment when he's trying to wrap his head around why birthday guests are opening the birthday boy's presents. Kids, man. Even passed out, Uncle Jimmy, Richie, and Carmy still want to beat the crap out of Pete. I've come to terms that "Dogs" (S1E4) might be the funniest TV episode in recent memory. One Richie quote to speak on how we all feel about taxes. That one moment when Richie shows some customers a look behind the curtain, and it's just Carmy and Syd yelling at each other. Sugar and Pete are quite the power couple. Pete's introduction was perfect. That time the health inspector responded to "He doesn't look dead," and Carmy replies in the most Carmy way. "F*cking brunch." Of all the characters in The Bear, none has more heart than Fak. There could be an entire list of just "Funniest Fak Moments" for each season. That said, Fak's practice run job interview with Richie is too funny. I rarely side against Fak, but I'm with Richie on the mention of a certain skill. The altercation got a little physical. There needed to be circus music to accompany it. The toilet explosion feels like it deserved a freeze frame in the spirit of The Eric Andre Show. Just when you think Fak couldn't be outdone, we meet his brother Teddy. Their interaction about Fak's memory is priceless. Syd can't be late. It's impossible even if she tries. Syd versus the cardboard boxes in the dumpster is up there with any fight in the show. She can't go an episode without being a relatable icon. Syd reminds us every season why she is the most relatable character in the whole series. A slight flicker of light will do the trick. Michael gave Tina a taste of what "Beef" life is all about. Donna and Sugar's mother-daughter dynamic is out of this world. Donna's reaction to her daughter discussing the challenges of being pregnant is quintessential Berzatto family. Challenges excessive shaving of pubic hair... The "Call Mom!" fight gets as weird as possible. Poor Fak. I like your ideas and hearth. And lastly, it wouldn't be a The Bear list without "F*ck you, Garrett." What is your favorite comedic moment from The Bear? Comment below! Watch all four seasons of The Bear on Hulu.
Buzz Feed
7 days ago
- Entertainment
- Buzz Feed
Create A Restaurant To Find Out Your "The Bear" Twin
Attention fans of The Bear: It's time to give Carmy some culinary competition. Up for the challenge? If your answer to the above is "Yes, chef," then let's get cooking! Build your very own restaurant from scratch, and we'll reveal which character from The Bear you would be in another timeline. What are you waiting for? Customers are already lining up! Let's get started. Stream The Bear on Hulu.
Winnipeg Free Press
12-07-2025
- Entertainment
- Winnipeg Free Press
After undercooked interlude, The Bear is back on the boil
Opinion SPOILER ALERT: This column discusses plot details of Season 4 of The Bear. The Bear (season 4 is now streaming on Disney+) is the story of a struggling Chicago restaurant and its conflicted star chef, Carmy Berzatto (Jeremy Allen White). The titular resto's working dynamics parallel the messy closeness of the Berzatto family — everyone calls each other 'cousin' whether they're related or not — but also its entrenched, everyone-yelling-at-once dysfunction. The series gathered a fanatically devoted following in its first two seasons, with viewers tuning in to watch the loud, stressed-out interactions of these tragicomic Chaos Muppets, with their high-key craziness and low-key sweetness. As with the restaurant's standout dishes, there was a balance of flavours — a little sentimental hoke and a lot of rawness and realness, a pinch of knockaround comedy and an almost unbearable amount of trauma. And, of course, there were the spectacular food scenes, which had everyone saying, 'Yes, chef!' in their home kitchens and working on their knife skills. Because the show operated at such a high level in its first two go-rounds — Fishes, season 2's anti-holiday episode, is some of the most electrifying TV you'll ever see — many viewers were let down by season 3's wheel-spinning. They were frustrated with Carmy and his unrelieved mopeyness, with sous chef Sydney (Ayo Edebiri) and her ongoing inability to sign important paperwork, with the continued non-appearance of Carmy's on-off love Claire (Molly Gordon). In that season's excruciating exercise in emotional procrastination, there were a lot of montages and melancholy '90s pop songs but not a lot of character development or narrative momentum. While asking the fundamental question of whether people can change, the show itself had become like Carm — folded in on itself, up in its own head, unable to move forward. Season 4, which dropped all 10 episodes on June 25, seems to announce itself as a deliberate course correction. Episode 1 starts with a riff on the movie Groundhog Day, as if admitting last season had somehow got stuck, repeating the same cycles again and again. That circular sense of time is brutally dispatched when Uncle Jimmy (Oliver Platt), the restaurant's financial backer, brings in a doomsday clock — a digital countdown to when the money runs out and he'll have to pull his support. Time is now ruthlessly rapid and linear, those implacable red numbers underlining this season's urgent sense that something's got to give — and soon. Then there's the acknowledgment from front-of-house manager Richie (Ebon Moss-Bachrach) that the mixed restaurant review by the Chicago Trib, which described The Bear dining experience as 'showoffy,' 'confusing' and 'dissonant,' actually made some fair points. The response by the beleaguered restaurant is to simplify. Carmy and Syd will have to turn out fewer dishes with fewer ingredients. Richie's motivational pre-opening speeches will have to use fewer words. (Really, 'At my signal, unleash hell' works just fine.) Likewise, the show itself has simplified. When it comes to the food porn, there are fewer scenes in which people are plating things with tweezers. It feels significant that the most dramatically effective food sequence this season involves Hamburger Helper (albeit zhuzhed up with tomato paste and toasted breadcrumbs). Matt Dinerstein / FX Jeremy Allen White portrays conflicted Chicago chef Carmy Berzatto in season 4 of The Bear. Matt Dinerstein / FX Jeremy Allen White portrays conflicted Chicago chef Carmy Berzatto in season 4 of The Bear. There are also fewer narrative distractions. The writers still want to acknowledge the kitchen's teamwork — in terms of both cooking and acting — but they are focusing more on the main characters, an approach that culminates in the extraordinary bottle episode that ends the season. This sequence takes place entirely in a dusty outbuilding in the alley and consists of two long, intense conversations, first between Carmy and Syd and then between Carmy and Richie. This episode sets up a very different direction for season 5, which is due for release in 2026. It might also explain why the show stalled out in season 3. That narrative hesitation could come down to Carmy's — and the show's — tricky relationship to perfection. Carmy's response to any problem is that he needs to do better, to be better. This demand for perfection makes for good food, but it can be bad for him and the people around him. The show explores this tension, adoring — even fetishizing — the end product of seared Wagyu beef but also acknowledging the personal costs of the process. Carmy's list of non-negotiables, his insistence on constantly changing the menu, his control-freakery are all responses to his chaotic childhood. Those high-pressure scenes where everything is about to fall apart and everyone is about to lose their damn minds may not feel great to Carmy, but — because of his upbringing — they do feel familiar. In the season finale, he admits that maybe he sets up this constant churn of stress to keep himself from having to deal with real, hard things. You know, like his emotions. Every Second Friday The latest on food and drink in Winnipeg and beyond from arts writers Ben Sigurdson and Eva Wasney. But it's not just Carmy. The show has also been a little hooked on the yelling and arguing and the epic emotional meltdowns. Stevie (John Mulaney), who has married into the Berzatto family and observes their dysfunction with a kind of arch, amused affection, gives the game away in this season's wedding episode, where the appearance of Donna (Jamie Lee Curtis) threatens a big Berzatto blow-up. 'If they didn't bring it, I'd be a little heartbroken,' he admits. And it's true that calmer, quieter, healthier interactions might not be as hyper-dramatic or, as Stevie hints, quite as much fun to watch. But the show, in this season, seems to be searching for a different way for Carmy and his crew to be, in the kitchen and out of it. By the end of season 4, we realize the show has been gently pushing the idea that maybe we shouldn't be rooting for the restaurant's Michelin star. Maybe we should just be rooting for Carmy's mental health. And it could be that those two goals are simply not compatible. I guess we'll find out next season. Alison GillmorWriter Studying at the University of Winnipeg and later Toronto's York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992. Read full biography Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber. Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Time Out
09-07-2025
- Entertainment
- Time Out
I went on a food tour of Copenhagen inspired by ‘The Bear' – these are the best things I ate
'Ah don lan na di airport. Usay you dey?' The sound of my Sierra Leonean parents' mother tongue, Krio, was not on the bingo list of things I expected to hear in Copenhagen – a city with an estimated 3 percent African population – but there it was. It came from a perturbed middle-aged woman and translated to 'I'm at the airport, where are you?'. What felt like a quirky coincidence became a defining theme of my trip: pockets of diversity making their presence known in the most unapologetic and endearing way. I'm in Denmark's capital for one thing: to eat. Over the next few days, I'll be retracing the steps of Carmy and Marcus in The Bear, the hit show about a scrappy group of chefs getting a Chicago restaurant off the ground, now back on Disney+ for its fourth season. While the show is primarily set in the States, the Danish capital and its world-renowned fine dining culture are heavily influential in The Bear. Three-Michelin-star New Nordic restaurant Noma is where main character Carmy (played by Jeremy Allen White) cut his teeth in fine dining, and the city's restaurants and kitchens make several appearances throughout the series. Broens Street Food: A food market curated by fine-dining specialists My first stop is Broens Street Food. Unlike your classic grab-and-go stalls, this food market is curated by Noma – and its selection is, as you'd expect, mouthwatering. There's Crêpes à la Cart's French pastries topped with fresh strawberries and milk chocolate; Fuego's perfectly grilled pepito steak sandwiches; and Pasta La Pasta, specialising in… pasta. After doing several exorcist head rotations, I land on Kejser Sausage, an authentic Danish sausage infused with wild garlic, served with a side of creamy potato salad. It was delicious, but I found myself keen to discover what Copenhagen's food scene had to offer beyond its fine-dining and local offerings. So I ventured further afield to Nørrebro – aka the coolest neighbourhood in Copenhagen – known for its cultural diversity, vintage fashion scene and street performers. Sasaa: Denmark's first pan-African restaurant The word 'authentic' is thrown around loosely, but Sasaa, Denmark's first pan-African restaurant, is the real deal; from the beautiful shades of melanin captured in the paintings of Nigerian artist Gbonjubola Obatuyi to affable chef Amadou and the waiting staff bellowing out of the kitchen. 'We're the only pan-African restaurant in Copenhagen. Sasaa is more than a restaurant; it's a cultural institution,' said restaurant owner Mahmed Abdi. 'We see ourselves as an introduction to Africa for those who have never had the joy of going there.' On my Somali waiter's recommendation, I tried Bariis lyo Hilib, a savoury rice dish with tender lamb, zesty chilli, and a banana on the side (don't knock it till you try it!). Hart Bakery: Home of Copenhagen's legendary pastries Instead of putting the words 'tasty Copenhagen' into Google and hoping for the best, I was excited to spend my second day in Copenhagen following in the footsteps of Marcus Brooks, The Bear 's ambitious young pastry chef. In the show, Marcus is sent to Copenhagen to master three desserts, and after stepping into Hart Bakery, it's easy to see why this would be the perfect finishing school. The actor who plays Marcus, Lionel Boyce, spent two weeks at Hart in 2022, immersing himself in its doughy trenches. The same quiet intensity and obsession with the craft that we see in Marcus on-screen is palpable at Hart. From the focus of the bakers folding the croissant dough to the rhythm of the fresh loaves being taken out of the oven, the whole place ran on a quiet precision. I didn't get to try the ice cream that Marcus made on the episode, which is probably for the best as it was 9am, but there was no shortage of other Danish confectionery to sink my teeth into. 'Strawberry tarts are like religion in Denmark,' joked Talia Richard-Carvajal, creative director and baker of Hart Bakery during a pastry demo. I had the chance to sample (and by sample, I mean stuffed my face) classic Danish strawberry tarts with fresh whipped cream, flaky cardamom croissants and moreish black sesame cookies. By the end of the demo, my blood sugar had turned into sugar blood. Noma Projects: Experimental concoctions from the laboratory of world-renowned Noma Nothing could have prepared my taste buds for Noma Projects. Forget starting with savoury and ending with sweet; I went from sweet to every flavour under the sun here. Opened in 2022, this offshoot of Noma blends the experimentation of Willy Wonka's chocolate factory with the conservationist values of a David Attenborough documentary. Everything is either foraged from surrounding gardens or fermented on site in their laboratories. Amongst the wonderful concoctions I tried were mushroom garum, corn yuzu hot sauce and elderflower paeso. They were all so good that I left with a bottle of each. Noma may have been the pinnacle of fine dining, topping global rankings and defining an era of Nordic cuisine, but it was also known for the intense, often punishing kitchen culture that contributed to its closure. That pressure is mirrored in The Bear, where Carmy, a former Noma chef, brings the same perfectionism, burnout and emotional toll into his own chaotic Chicago kitchen. But that culture has evolved for the better. In a bold move, Noma announced its transition into a full-time food innovation lab and test kitchen, a shift they call Noma 3.0. The restaurant, once synonymous with avant-garde tasting menus, is now focused on research and development. 'The idea was to take Noma flavours and make them accessible for home kitchens,' said Annika de las Heras, managing director. 'We wanted to share experiences, not gatekeep.' As someone who couldn't afford to eat at fine dining establishments growing up, this was music to my ears. I got to step inside that very lab and make elderflower piso that can be used in sauces and dressings. We used split yellow peas instead of soy beans, since they are native to Scandavia, and mixed in elderflower oil to give it some floral notes. Sadly, I didn't get to take it home that day because it takes three months to ferment in a room kept at 29 degrees Celsius, but the good people at Noma promised to post it to me. I was, however, given a thin sheet of SCOBY marinated in blueberry juice, washed down with kombucha made using honey from the onsite beehive. After a long morning of warm pastries, the sharp, tangy hit of the ferment felt like a jolt to the senses. I instantly felt more alert, like I had just splashed my face with cold water. Poulette: A tiny takeaway with massive flavour If you freeze up at too many options, Poulette is perfect for you. They serve only two items: a chicken sandwich and a mapo tofu sandwich. Founded in 2020 by chefs Martin Ho and Jesper Norrie, Poulette has become a Copenhagen hotspot, drawing hundreds of visitors daily, including international pop star Dua Lipa and – of course – a feature in The Bear. Director Ramy Youssef, who helmed The Bear 's Copenhagen-set 'Honeydew' episode, reportedly discovered Poulette while filming in the city and loved it so much that he wrote it into the show. Marcus is seen devouring their signature chicken sandwich and leaving no crumbs. Their chicken sandwich is so good that the staff have gone to great lengths to keep the recipe a secret after diners tried to uncover it. True to their motto, 'Spicy By Default,' you will want a cold drink on hand. But if you ask Martin, it isn't even their best sandwich. Of Taiwanese descent, he grew up eating tofu and believes it is unfairly overlooked in the West. 'The mapo tofu sandwich is where it's at,' he says proudly. 'Tofu has a bland and boring stigma, but that's just bad cooking. Sanchez: Contemporary Mexican flavours in the heart of Vesterbro Mexican cuisine has never had to fight the label of being bland, and celebrity chef Rosio Sanchez, who makes a guest appearance in season three of The Bear, is largely responsible for bringing it to Denmark with her eponymous Sanchez restaurant in the colourful Vesterbro district. One of my favourites on the menu was the spicy tuna tostada sprinkled with grasshoppers, a Mexican delicacy. It may sound like a Man vs Food trial to Westerners, but once you try it, you'll get it. The crispness of the grasshoppers perfectly complements the soft tuna and crunch of the tortilla chip. The restaurant's inspired menu also features habanero, avocado, and black beans. It's a must-try – but if you can't get a table, there are smaller Hija De Sanchez stalls dotted around the city, offering quick Mexican bites like tacos and churros. Rosio, who spent five years as a pastry chef at Noma, still embodies their school of thought. 'I loved everything Noma stood for, preserving and continuing Danish cooking heritage and I wanted to do the same for Mexican food,' she says. 'There were people who doubted if Mexican food could be successful in this part of the world, but I was willing to fight for it.' The pride and purpose of using food as a vehicle to preserve culture is why The Bear has such a strong cult following. It's also what made my trip so special. From hearing my parents' mother tongue in the airport to tasting dishes from all four corners of the world, the city's diversity may not always be visible, but you can always taste it.
