Disney+ announced that the critically acclaimed, award-winning hit series FX’s “The Bear” has been renewed for a third season. The first two seasons are available to stream now on Disney+ in the Philippines.
“’The Bear,’ which wowed audiences in its first season only to achieve even greater heights in season two, has become a cultural phenomenon,” said Nick Grad, President, FX Entertainment. “
We’re so proud to partner with Christopher Storer, Joanna Calo, Josh Senior, and the rest of the creative team, as well as the brilliant cast led by Jeremy Allen White, Ayo Edebiri and Ebon Moss-Bachrach.
What they and the crew have done is truly remarkable, and we and our partners at Hulu and Disney+ join fans in looking forward to the next chapter in the story of ‘The Bear.’”
Season one is currently nominated for 13 Emmy® Awards, including Outstanding Comedy Series, acting nominations for Jeremy Allen White, Ebon Moss-Bachrach, Ayo Edebiri, Jon Bernthal and Oliver Platt, along with nominations for writing, directing, casting, production design, picture editing, sound editing and sound mixing.
The critically acclaimed series was also honored as an AFI TV Program of the Year in its first season, and racked up numerous awards including a WGA Award, PGA Award, Film Independent Spirit Award, American Cinema Editors Award and ACE Eddie Award. Additionally, Jeremy Allen White won the Golden Globe, SAG, and Critics Choice awards for lead actor in a comedy series.
Season two followed Carmen “Carmy” Berzatto (Jeremy Allen White), Sydney Adamu (Ayo Edebiri) and Richard “Richie” Jerimovich (Ebon Moss-Bachrach) as they worked to transform their grimy sandwich joint into a next-level spot. As they stripped the restaurant down to its bones, the crew undertook transformational journeys of their own, each forced to confront the past and reckon with who they want to be in the future.
Of course, it turned out the only thing harder than running a restaurant was opening a new one, and the team had to juggle the insane bureaucracy of permits and contractors with the beauty and creative agony of menu planning.
The transition brought a newfound focus on hospitality as well. As the entire staff was forced to come together in new ways, pushing the boundaries of their abilities and relationships, they also learned what it means to be in service, both to diners and each other.
