In 42 GRAMS, director Jack C. Newell (Open Tables) follows Jake Bickelhaupt, a talented young chef who feels he's getting nowhere after a decade toiling in the rich Chicago culinary scene. After years of cooking under a great chef at Charlie Trotter's, one of Chicago's great restaurants, Jake leaves and quickly realizes food is still his passion. With the support and help of his wife, Alexa Welsh, who works her own full-time job, they start an "underground" restaurant (that is, unlicensed), serving 15 strangers superb cuisine every weekend right in their cramped home. (A Cuisinart sits on the desk.) They call their enterprise Sous Rising ("sous" means "under" in French, as in sous chef, the role he achieved at other restaurants). "Jake needs an outlet for his food creativity," says his wise and indulgent wife, Alexa. Their success and Jake's passion inspire them to open an actual restaurant. They rent the space at the ground floor of their apartment building and transform a fast-food chicken joint into an 18-seat shrine to fine dining and a representation of Jake and Alexa's deepest selves, reflected in a name that riffs on the supposed weight of two souls. Newell captures the research and development phase of the menu creation, recording Jake's food combination experiments (cultured barley porridge, fried enoki mushroom straw). The work is long, detail-oriented, and physically grueling. Jake says he feels like a "prisoner" of his own restaurant. We watch a nervous opening night in 2014, where Jake barks at his staff in the open kitchen and shakes his head at what he perceives to be the laziness and incompetence of his small staff. Jake's to-do list reflects high aspirations, including winning coveted Michelin Guide stars. To achieve a star within the first year of a restaurant's operation is nearly unheard of, yet Jake fully expects, hopes, and yearns to win two, even though at the time, only two restaurants in Chicago had two stars. The camera captures their nail-biting wait to hear if the restaurant has won. Soon after that, the restaurant enjoys another two years of lauded operation. Jake and Alexa -- who endured many stresses as they opened the restaurant, including alcoholism, staff turnover, and the loss of three of their four parents -- eventually divorce. The restaurant closes a few months later.