Marq Evans met Bear at a matinee showing of the Disney nature film Bears. They were the only people in the theater.
"Literally every other seat was open," said Evans, a San Diego filmmaker, "and he sat right next to me. The film was super-emotional for him; he was openly weeping from the first frame until the closing credits."
Bear, if his mythos hasn't yet reached you yet, is the head chef of Cow by Bear -- a pop-up restaurant with 50-day dry-aged rib-eye as its pièce de résistance -- that started in 2014. His 10-seat, five-course dinner (with expert wine pairings) runs Thursday through Saturday every week, with each location announced via an email the day before your reservation. The pop-up has grown so popular that there is now a months-long wait for a seat at the table.