I’m a little late to the table, but I’ve recently started season 4 of The Bear on Disney+ with the hope that the slow simmering of season 3 is replaced with one that reaches the boiling points of the earlier ones.
It’s early days for me to fully chew into what season 4 has on the menu, but the steaks have been raised and it looks appetizing to add to my TV series diet. Yet there’s one ingredient in The Bear that’s made in through all four seasons, and has started to turn sour.
