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Jeremy Allen White and Ayo Edebiri Race Against the Money Clock in ‘The Bear’ Season 4 Trailer

Jeremy Allen White and Ayo Edebiri face high stakes in ‘The Bear’ Season 4 trailer, as the restaurant nears shutdown

'The Bear'

youtube/FX Networks

The pressure is on for Carmy, Sydney, and the workers of The Bear. On Tuesday, FX released the official trailer for the Emmy-winning dramedy‘s fourth season, which will premiere on June 25.

The teaser sees Carmy (Jeremy Allen White) and Sydney (Ayo Edebiri) put to the test as a countdown clock ticks toward the restaurant’s potential bankruptcy and shutdown, especially after numerous negative reviews criticizing inconsistency within the restaurant. “I’m fired up and ready to go,” says Sydney. “I get it: Chaos and turmoil… But it’s a problem when you’re letting it fuel you and fuel the food.”

“I don’t want this place to be chaos,” Carmy later tells Sydney. “You know that, right?”

The video teases several subplots: Richie (Ebon Moss-Bachrach) struggles with the emotional effects of his divorce, Sydney considers whether to work at another restaurant, and the restaurant’s workers bond as they struggle to keep the restaurant alive. The show picks up where Season Three left off: Carmy opens The Bear, a fine-dining joint, but faces speed bumps along the way.

“There’s one really true thing about restaurants,” says Carmy. “You are never alone.”

The Bear has become an awards-season favorite, winning 21 awards for its first three seasons. Christopher Storer created the show and executive-produced it with Joanna Calo, Josh Senior, Hiro Murai, Nate Matteson, and Matty Matheson, who also stars in it.

An FX logline for the show says the new season will see the staff “determined not only to survive, but also to take The Bear to the next level.” All ten episodes of The Bear will release on Hulu June 25.

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“With new challenges around every corner, the team must adapt, adjust and overcome,” reads the logline. “This season, the pursuit of excellence isn’t just about getting better – it’s about deciding what’s worth holding on to.”

From Rolling Stone US