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Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm Annie

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Speaker 1: Ree and I'm.

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Speaker 2: Lorn Vogel Bam, and today we have a episode for

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Speaker 2: you that is just going to be a loose conversation

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Speaker 2: where we're doing like a Vegas wrap up thing.

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Speaker 1: Yes, yes, because we had a lot of good food

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Speaker 1: when we were there.

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Speaker 2: Oh yeah, in the three times that we've been there

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Speaker 2: in the past like six months, which is weird.

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Speaker 1: It's a lot I have to say, like, I loved it,

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Speaker 1: but I am a bit vegast out for now. I think,

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Speaker 1: you know, just give me some time. But yeah, we

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Speaker 1: did go a lot in very intense short trips.

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Speaker 2: Yeah, we were never there for longer than like fifty hours.

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Speaker 1: Yes, which is a I mean it was It's lovely.

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Speaker 1: It's lovely that we had this opportunity. Yeah, this episode

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Speaker 1: is not sponsored, but part of this was a sponsorship

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Speaker 1: through the Wind, But it is something where like if

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Speaker 1: I was going on a trip, ideally I would spend

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Speaker 1: more than fifty hours in the location.

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Speaker 2: Right, Yeah, because at that point you're just you're you're

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Speaker 2: thinking about your next flight as soon as your first

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Speaker 2: flight lands, and you're just kind of like when you

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Speaker 2: are like the entire time.

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Speaker 1: Yes, yes, and this is a different podcast, but if

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Speaker 1: you want to look up all about what was going

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Speaker 1: on with a Formula one race, you can. But it

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Speaker 1: was kind of chaos we went there.

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Speaker 2: Yeah, they were starting to prepare for for F one

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Speaker 2: in you know, like like shooting through the streets of

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Speaker 2: Vegas and which turned out to be an interesting cluster hug.

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Speaker 1: Yeah.

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Speaker 2: But but but yeah, even even when we were there,

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Speaker 2: like they were still arding to shut everything down, and

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Speaker 2: so just getting from the airport to the Wind that

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Speaker 2: last time was a little bit hairy.

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Speaker 1: But yes, it turned off fine for us. Sounds so grit, Yeah,

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Speaker 1: but it did change the equation when it came to

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Speaker 1: when I'm going to get to the airport, So it

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Speaker 1: wasn't in the back of our heads the whole time

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Speaker 1: of like, Okay, I'm gonna have to keep this in mind.

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Speaker 1: But yeah, we did have over these three trips, many

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Speaker 1: delicious things.

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Speaker 2: Oh yeah, yeah right, And yes, again this episode is

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Speaker 2: not sponsored, but our two trips to stay at the

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Speaker 2: Wind and interview humans and eat their food was sponsored.

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Speaker 2: So we kind of went all out.

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Speaker 1: Yes, yes, we did well one time. Not we didn't

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Speaker 1: even try to go all out. It just sort of

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Speaker 1: came our way because of.

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Speaker 2: Kind yes, which is terrific. Well, okay, all right, so

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Speaker 2: let's let's get into it. So okay when we and

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Speaker 2: I think that we talked about this a little bit

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Speaker 2: at the top of our interview with Chef Sarah Thompson

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Speaker 2: from Kasaplaia at the Win Las Vegas. But yeah, so

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Speaker 2: like so like when we the first time that we

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Speaker 2: went in May, we had this dinner reservation at eight

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Speaker 2: pm local time, yes, which is like eleven pm to

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Speaker 2: our bodies from Atlanta.

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Speaker 1: Yes, And I believe we all flew in that.

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Speaker 2: Yeah, we had just flown in. We were like off

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Speaker 2: the plane and straight to the restaurant basically, which was

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Speaker 2: good because we were all starving. But so but it

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Speaker 2: was like it was genuinely some of the best food

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Speaker 2: I think I had ever had in my life. I

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Speaker 2: think that there was some like we got some oysters

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Speaker 2: and maybe some kind of like crudo like like just

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Speaker 2: sort of like like raw fish kind of situation, all

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Speaker 2: very simply prepared, but with such love and depth of

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Speaker 2: flavor and beauty. And then we had such a great

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Speaker 2: time talking to Chef Sarah that we were like we

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Speaker 2: have to go back to cassupply and eat more food there.

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Speaker 1: Yes, and on our second trip through the wind because

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Speaker 1: there was another trip that wasn't through them in between.

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Speaker 1: More about that later, yeah, Vegas, Yes, more about that later.

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Speaker 1: Andrew and I came on the same flight. You came later,

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Speaker 1: and when we were stuck in this Formula one traffic,

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Speaker 1: you know, we're trying to make conversation. And Andrew was

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Speaker 1: eventually like, Hey, where are we going to go eat?

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Speaker 1: And I was like, well, and I was giving him

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Speaker 1: sort of the the reservation rundown of all the reservations

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Speaker 1: I had made on the plans I had and I

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Speaker 1: it was like, I thought we could go back to

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Speaker 1: Kasapli again. And he was like, oh, I was hoping.

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Speaker 1: And I don't normally, I told Lauren this a lot

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Speaker 1: of times when I go to a place that is

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Speaker 1: not my home, my home base, I like to go

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Speaker 1: to different I don't like to go to the same

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Speaker 1: places over and over.

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Speaker 2: Yeah. Yeah, you're kind of a completionist, and so you

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Speaker 2: you want to try everything. You want the whole experience,

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Speaker 2: you want every piece of the experience, and you know, yeah,

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Speaker 2: that's that's what's about yes.

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Speaker 1: But this I was like, there were a couple of

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Speaker 1: reasons for it. Ultimately, the food was delicious, and it

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Speaker 1: was in our hotel, and I was like, let's just

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Speaker 1: do it again. Yeah. Yeah, But on top of that,

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Speaker 1: and we're going to get into this in a second,

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Speaker 1: Not only do I not normally go back to the

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Speaker 1: same place, I don't normally order the same thing if

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Speaker 1: I do go back to the same place not in

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Speaker 1: my hometown. Again, in my hometown, I have my favorite

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Speaker 1: dishes and share. But like, if I'm going to a

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Speaker 1: restaurant that is not in Atlanta, I'm usually like, Okay,

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Speaker 1: I'll try something different. But there are some things from

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Speaker 1: Consuply I was.

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Speaker 2: Like, again, I've been dreaming of that dish. I'm talking

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Speaker 2: about the tamal. I am specifically talking about this squash

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Speaker 2: tamal that chef Sarah makes that and they have that,

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Speaker 2: they have that home uh Masa program and so they

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Speaker 2: make their own fresh masa for this. Like I've never

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Speaker 2: had a tamaal this light and fluffy and just just

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Speaker 2: sitting in this pool of the most beautiful green mole

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Speaker 2: yes and with basil and just these little pieces of

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Speaker 2: squash inside, and it's just.

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Speaker 1: It's so like a wonderfully salty but in a way

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Speaker 1: that's not over salty. It's just like savory and salty

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Speaker 1: but white at the same time. It's amazing. Like I

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Speaker 1: feel like a lot of times you go all in

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Speaker 1: on something like that and it is like too much

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Speaker 1: salt or too much of something, but it is like

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Speaker 1: the most wonderful light salty bite.

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Speaker 2: Yeah, it's like a little like like cloud made of green,

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Speaker 2: made of everything green and lovely.

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Speaker 1: Oh, it was so good. Well, so we should also

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Speaker 1: specify before we get too much into this. We went

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Speaker 1: in with a plane.

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Speaker 2: The second time.

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Speaker 1: Yeah.

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Speaker 2: That That first time we were all like high on

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Speaker 2: sleep deprivation and hunger and travel and the whole thing.

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Speaker 2: The second time we were like, okay, here's the rundown,

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Speaker 2: Like we can't fill up to like like we need

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Speaker 2: to save room for a couple of the entrees that

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Speaker 2: we haven't had before, but here's what we need to

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Speaker 2: eat and here's what we need to try that's different

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Speaker 2: this time.

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Speaker 1: Yes, yeah, so we had this this plan in mind.

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Speaker 1: We were like scoping out the menu, but we knew

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Speaker 1: we wanted the tamul and yeah, like that was going

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Speaker 1: to happen, that was going to happen. And we had

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Speaker 1: mentioned to the kind people at Blue Wire and at

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Speaker 1: Wynn who had made this whole deal happen, that we

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Speaker 1: were going back.

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Speaker 2: Yeah, yes, so and we were because you know, we

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Speaker 2: were like we were like, you know, like like we'd

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Speaker 2: love to say hi to Chef Sarah if she has

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Speaker 2: a second to come out and say hi to us.

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Speaker 2: Like we know, it's dinner service, it's busy and everything,

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Speaker 2: but like we just you know, like we like, we'd

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Speaker 2: love to say hey.

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Speaker 1: And uh.

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Speaker 2: And she she she took that gloriously as an excuse

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Speaker 2: to shower us with extra dishes.

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Speaker 1: Yes, oh my goodness, yes, but we didn't realize this

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Speaker 1: until our plan.

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Speaker 2: It was to really yeah, we had already our plan.

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Speaker 1: Yes, we'd already ordered all of these other things.

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Speaker 2: We had ordered everything that we already wanted.

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Speaker 1: And then.

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Speaker 2: Was it like three extra like two extra entrees, maybe

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Speaker 2: an extra app maybe two extra apps, and then like dessert,

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Speaker 2: three extra desserts, two extra desserts hit the table. By

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Speaker 2: the time it was the dessert course, those two extra

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Speaker 2: desserts hit the table, and I literally said out loud involuntarily,

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Speaker 2: oh no.

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Speaker 1: And the waiter said, oh, yes, yeah, the weight stuff

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Speaker 1: is so kind. They knew all about it the whole time.

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Speaker 2: Like dinnering, and.

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Speaker 1: But it was great. So before realization struck, yeah, we

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Speaker 1: did order uh for kind of our appetizers. We ordered

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Speaker 1: this very delicious Hawaiian snapper.

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Speaker 2: Yeah, that's that's just like the this like crudo of

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Speaker 2: little like uh like like slivers or slices, like decent

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Speaker 2: meat slices of raw snapper with some some crunchy corn

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Speaker 2: nuts which are such a delightful texture. And then and

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Speaker 2: then how was the sweet potato there? I know that

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Speaker 2: there was sweet potato in there, but I don't remember

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Speaker 2: what format it was in, maybe like little cubes.

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Speaker 1: Little cubes. And then there were like these super tiny

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Speaker 1: slices of palapinios. Right yeah, I was like, Lauren should

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Speaker 1: not have that, I will take.

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Speaker 2: Oh yeah yeah. But it was all in this lovely

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Speaker 2: uh like like sauce. That was It was great.

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Speaker 1: It was great, it was And this is the part

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Speaker 1: where we were flying high, so because we didn't know

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Speaker 1: what was coming and we ordered we also got guac

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Speaker 1: and it came. It comes with these like I think

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Speaker 1: it's three sauces like sauces. Yeah, and it was Oh,

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Speaker 1: they were so good.

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Speaker 2: Yeah, and it's and again house massive programs. So these

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Speaker 2: tortilla chips are like the best tortilla chips we've ever

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Speaker 2: had in our lives. And the salsas are each delicious

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Speaker 2: and uh and then this was before the madness started, right.

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Speaker 2: I think we chose to skip the lobster toastata because

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Speaker 2: we had had that the previous time.

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Speaker 1: Yes, and it was delicious, like it wasn't a These

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Speaker 1: were tough decisions we had to make, yes, because Andrew

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Speaker 1: had mentioned it in the ride. He was like, oh,

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Speaker 1: that lobster's tostada. I was like, oh, yeah, I remember,

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Speaker 1: it was delicious. But we were trying to try the

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Speaker 1: like must haves, but also yeah, focus, let's not get

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Speaker 1: too full, let's.

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Speaker 2: Not make ourselves wonderable, yes.

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Speaker 1: Which we can we have been known to do. One

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Speaker 1: of the things that I really loved that one of

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Speaker 1: the waiters recommended was the my Taki mushrooms with white

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Speaker 1: some mall like moley blanco. Oh my god, yeah, it

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Speaker 1: was so good.

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Speaker 2: Yeah, yeah that white moley, not white to meal, but

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Speaker 2: but white white moley. I had never had a white

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Speaker 2: molly before and it was so nutty and roasty, but

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Speaker 2: in a really light way. Yeah, I don't I don't

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Speaker 2: know how it's physically possible. And it just went oh god.

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Speaker 2: And that was the That was the dish with the

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Speaker 2: black truffle in it too. Yes, yes, all of these earthy,

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Speaker 2: earthy flavors just just warring with each other over which

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Speaker 2: can be most earthy but in a fun way.

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Speaker 1: Yeah. I was like subtly trying to just scoop up

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Speaker 1: the sauce, the moley blanco.

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Speaker 2: I would drink any one of those sauces every day.

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Speaker 1: Yeah, me too. It was so and I liked that.

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Speaker 1: I feel like the mushrooms had a pretty firm texture

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Speaker 1: stuff Like, the texture was kind of surprising for mushroom

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Speaker 1: dishes for meat in a in a delightful way. I

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Speaker 1: really loved it. Oh that was good. But then yes

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Speaker 1: we did we had I think we ordered one main course.

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Speaker 2: Yeah, actually we ordered that. There was like a kind

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Speaker 2: of special I think of a dorado in banana leaf

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Speaker 2: of fish roasted in a in a banana leaf situation

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Speaker 2: that had some of that green mollet and then some

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Speaker 2: some squash and other stuff. Yeah, which was which was good.

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Speaker 2: M M.

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Speaker 1: Yeah, but this is the point where we realized the

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Speaker 1: kindness of the.

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Speaker 2: Eld rich kindness.

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Speaker 1: She came out. It was so nice and so warm

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Speaker 1: and welcoming. And by the way, their restaurant had changed

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Speaker 1: since the last time we had been there. They had expanded.

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Speaker 2: Yeah. Yeah, they had opened up a new little wing

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Speaker 2: which we were sitting in, which was lovely.

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Speaker 1: Yeah, And so we were just talking about that, and

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Speaker 1: we were saying how much we love the food and

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Speaker 1: all this, and then this is when she reveals, like, oh, well, also,

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Speaker 1: I thought you should have these two other trains, which

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Speaker 1: are you know, some of our most popular is one

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Speaker 1: of my favorite, and it was one of the most

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Speaker 1: funny experiences of my life where I was so excited

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Speaker 1: and so scared at the same time.

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Speaker 2: Oh no, yeah, because these were two dishes that we

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Speaker 2: had had the first go around, and so the only

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Speaker 2: re and we hadn't ordered them again was because we

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Speaker 2: wanted to try new things. But they were probably two

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Speaker 2: of like, they were definitely two of our favorite things

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Speaker 2: we had that first go around, and they I know

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Speaker 2: that we talked about them, or at least one of them.

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Speaker 2: We talked about those crab esquitas, the skua dastes being

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Speaker 2: like a like a corn a corn situation, like a

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Speaker 2: like a kind of a savory corn salad, usually with

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Speaker 2: like a little bit of like like cheese, like salty cheese,

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Speaker 2: and usually a little bit of spicy something something. And

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Speaker 2: this one comes with like like a bunch of like

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Speaker 2: a really generous portion of beautiful crab like that really

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Speaker 2: plays like the sweetness of the crab plays so well

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Speaker 2: off of the saltiness of the quit dace. And that's

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Speaker 2: along with WLCE, which is like a like a fungal situation,

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Speaker 2: like a like a corn like like a corn yeah,

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Speaker 2: like like like yeah, like a like a beautiful corn

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Speaker 2: fungus situation. And I think I believe it has a

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Speaker 2: little bit of black mollet on the bottom of the dish,

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Speaker 2: I think. And so it's just this like almost almost

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Speaker 2: like a stew kind of situation. M And just so

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Speaker 2: every flavor it's like the five it's like the five

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Speaker 2: spice of corn dishes. You're you're kind of really playing

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Speaker 2: on every flavor coming together and melding in the exact

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Speaker 2: perfect way.

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Speaker 1: Yes, it's like the most lovely, salty, sweet, balanced creamed

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Speaker 1: corn crab situation you've ever experienced.

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Speaker 2: Yeah, yeah, and then all of those different savory layers

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Speaker 2: from from the from the fungal stuff and the and

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Speaker 2: the molley. Oh it is upsettingly good.

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Speaker 1: Yes, And I think it was slightly different the second

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Speaker 1: time we had it, but still both were excellent. But

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Speaker 1: I think that we were like, oh, okay, yeah, we're

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Speaker 1: becoming supply of fishonados, right.

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Speaker 2: And then the other the other main that we had

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Speaker 2: loved so much the first time is this short rib

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Speaker 2: that she does this uh, this just perfect short rib.

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Speaker 2: It's yeah, it's so tender, but also like it has

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Speaker 2: like a really great burnt ens kind of vibe to

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Speaker 2: it as well. If you've ever had barbecue that has

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Speaker 2: the burnt nds, just that really good char layer or

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Speaker 2: not even char but like crisp, Like it's like can't

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Speaker 2: like meat candy.

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Speaker 1: Oh it is, and it's like beautifully played it because

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Speaker 1: it also has avocado shashido to you, and they're all

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Speaker 1: like green around this, you know.

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Speaker 2: Just perfect piece of short rib. Yeah oh yeah, and

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Speaker 2: all of those those like bright green flavors contrasting with

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Speaker 2: the richness of the meat.

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Speaker 1: So at this point.

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Speaker 2: We're like, okay, We're like, well, this has been insane,

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Speaker 2: but but we need we can't decide on one dessert.

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Speaker 2: We need to order too, because we obviously need to

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Speaker 2: order too because there are so many different desserts. And

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Speaker 2: I think I think we settled on the or Chatta

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Speaker 2: pudding because I was like, I love or Chatta, let's

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Speaker 2: let's do this. It also came with like a like

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Speaker 2: a hibiscus granada, which I was really interested in. And

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Speaker 2: then the the chocolate peanut butter one the kasaply of marigold,

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Speaker 2: which is like a yeah, like like chocolate mouse and

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Speaker 2: peanut butter, march pan ganash and carbl sauce, and we

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Speaker 2: were like, yeah, sure that sounds delicious, we definitely need

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Speaker 2: to order those. And then and then two more came out.

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Speaker 1: Yes, this is when Lauren had her like old no

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Speaker 1: moment that I have to say. They were both very good.

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Speaker 2: Yeah, and you're oh yeah, yeah, yeah, so okay, all right,

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Speaker 2: so the uh, the or Chatta pudding also came plated

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Speaker 2: lovely with them with this candy floss, with this like

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Speaker 2: ring of candy floss on top like pink, with these

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Speaker 2: pretentious flowers in it. It was great, difficult to eat,

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Speaker 2: so nice and and the grenita like really like like

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Speaker 2: the tart if you've ever had hibiscus tea. If you've

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Speaker 2: never had hibiscus tea, go go out and try that.

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Speaker 2: It's great. It's a it's sort of that that that

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Speaker 2: tart note that you get in Zinger teas from Celestial Seasonings.

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Speaker 2: It's like that.

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Speaker 1: Yeah.

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Speaker 2: But but anyway, yeah, paired so well with the with

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Speaker 2: the kind of warm cinnamon rice pudding vibes of the

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Speaker 2: or chatta that the marrigold dish was beautiful. I did

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Speaker 2: take a picture of that. I don't usually take pictures

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Speaker 2: of food at restaurants because I don't want to be

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Speaker 2: that guy, even though we're literally that guy, even though

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Speaker 2: it's my job. I'm just like, Oh, I don't want

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Speaker 2: to look like it's my job.

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Speaker 1: I know.

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Speaker 2: Someone will think I'm an influencer. It was. It was

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Speaker 2: marigold colored in fact, like like really gorgeous, really rich.

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Speaker 2: The peanut came through excellently, but then the other two, Oh,

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Speaker 2: I'm so glad that she sent them. There was this

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Speaker 2: there was this papia shaved dice, which was just the

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Speaker 2: biggest pile of papia shaved ice, Like we could have

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Speaker 2: sled in this like yeah, and you know, luckily it

345
00:21:01,240 --> 00:21:03,840
Speaker 2: was so light. It did have like a like it

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Speaker 2: had like it was just this mound of beautiful sweet

347
00:21:08,560 --> 00:21:12,920
Speaker 2: papaya shaved ice over like a like a scoop of

348
00:21:12,960 --> 00:21:15,880
Speaker 2: maybe just like vanilla ice cream or something simple like that.

349
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Speaker 2: And so yeah, so luckily it was so it was

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Speaker 2: like refreshing. I was like, I'm I know, I'm still

351
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Speaker 2: consuming calories when I eat it, but at least I

352
00:21:24,480 --> 00:21:26,760
Speaker 2: feel refreshed and maybe ready to take another bite of

353
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Speaker 2: something heavier, because the other one that hit the table

354
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Speaker 2: was was Flawn Carolina's Flawn Carolina Carolina, a specific flawn

355
00:21:38,520 --> 00:21:41,919
Speaker 2: that came that a was a perfect flawn. I'm picky

356
00:21:42,000 --> 00:21:45,320
Speaker 2: about flawn texture, and this was creamy and delightful and

357
00:21:45,320 --> 00:21:49,760
Speaker 2: not at all bouncy eggy, you know. And it came

358
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Speaker 2: in this pool of like kind of like lightly spiced

359
00:21:53,000 --> 00:22:01,000
Speaker 2: orange sauce with fresh figs. It was like a dream

360
00:22:01,359 --> 00:22:04,240
Speaker 2: that a cheesecake would have of being more perfect.

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00:22:07,560 --> 00:22:21,200
Speaker 1: Likes a picture of the Flaw inspiration board one day. Yeah, Like, honestly,

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00:22:21,400 --> 00:22:27,040
Speaker 1: I don't normally go for desserts. It's not that I

363
00:22:27,040 --> 00:22:27,760
Speaker 1: don't like it.

364
00:22:27,760 --> 00:22:31,240
Speaker 2: It's just like not, it's not why you're there.

365
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Speaker 1: Yeah, But and I thought it was interesting because these

366
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Speaker 1: two that they sent us kindly for free were not

367
00:22:43,680 --> 00:22:45,160
Speaker 1: I would never have gotten them.

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00:22:45,359 --> 00:22:48,320
Speaker 2: Oh really, yeah, I would have ordered the Fly in

369
00:22:48,359 --> 00:22:51,440
Speaker 2: a heartbeat. But but I would not have ordered the

370
00:22:51,480 --> 00:22:54,080
Speaker 2: Papie shaved ice, I don't think. And I'm so glad that.

371
00:22:54,040 --> 00:22:59,000
Speaker 1: We had it was it was so good and Okay,

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00:22:59,080 --> 00:23:04,160
Speaker 1: I also have a funny here Andrew super producer Andrew,

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Speaker 1: and we'll talk about this a bit more later. But

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00:23:07,720 --> 00:23:10,280
Speaker 1: when we arrived before Lauren did, so we had a

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Speaker 1: dinner without Lauren. I'm sorry, No, it was.

376
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Speaker 2: My own fault. I decided that I needed to go

377
00:23:15,600 --> 00:23:19,040
Speaker 2: to Write Club Atlanta and I could not miss it.

378
00:23:19,040 --> 00:23:21,960
Speaker 2: It was the first time back after a long period

379
00:23:22,000 --> 00:23:23,919
Speaker 2: of being off, and so I was like, Nope, I

380
00:23:23,960 --> 00:23:26,480
Speaker 2: need to go to my live lit series and I

381
00:23:26,520 --> 00:23:27,840
Speaker 2: can catch up with you the next day.

382
00:23:29,560 --> 00:23:33,000
Speaker 1: And that you did, and that you did. But we

383
00:23:33,040 --> 00:23:36,400
Speaker 1: went to this dinner, which we'll talk about. But at

384
00:23:36,400 --> 00:23:41,840
Speaker 1: the end of it, we had over ordered. And these

385
00:23:41,880 --> 00:23:47,200
Speaker 1: hotel rooms don't have many bridges, they don't have they do,

386
00:23:47,359 --> 00:23:50,440
Speaker 1: but they're stocked, so they're not yeah, anything.

387
00:23:50,320 --> 00:23:52,320
Speaker 2: Yeah, it's a mini bar. This is like a new

388
00:23:52,359 --> 00:23:55,959
Speaker 2: trend in hotels that I strongly dislike where you do

389
00:23:56,040 --> 00:23:58,639
Speaker 2: not have access to your own mini fridge unless you

390
00:23:58,680 --> 00:24:01,960
Speaker 2: pay for one. Yes, And on the one hand, I

391
00:24:01,960 --> 00:24:03,639
Speaker 2: get it, it's a business whatever. But you know, like

392
00:24:03,680 --> 00:24:05,320
Speaker 2: on the other hand, like like that, and heck and

393
00:24:05,359 --> 00:24:08,000
Speaker 2: coffee makers. I just need a coffee maker in my room.

394
00:24:08,040 --> 00:24:10,400
Speaker 2: Just give me a cure, eg man, Like, I don't

395
00:24:10,440 --> 00:24:12,960
Speaker 2: want to talk to someone before I have coffee. That's

396
00:24:13,000 --> 00:24:15,240
Speaker 2: the point of coffee.

397
00:24:15,880 --> 00:24:21,400
Speaker 1: That's the shirt, the shirts everywhere about it. Yeah, there

398
00:24:21,440 --> 00:24:24,720
Speaker 1: aren't coffee machines. And most of the hotels I've.

399
00:24:24,560 --> 00:24:28,240
Speaker 2: Stayed in, yeah, yeah, or any shmancy hotel these days

400
00:24:28,240 --> 00:24:30,359
Speaker 2: has these things. We're right, there is a mini fridge

401
00:24:30,359 --> 00:24:32,320
Speaker 2: in the room, but there are notices all over the

402
00:24:32,320 --> 00:24:34,679
Speaker 2: place that if you actually put any of your things

403
00:24:34,720 --> 00:24:36,400
Speaker 2: in the mini fridge, they will charge you for it.

404
00:24:37,480 --> 00:24:44,120
Speaker 1: So so Super Producer Andrew was like no, and he

405
00:24:44,240 --> 00:24:49,200
Speaker 1: went and rented a mini fridge for his hotel room,

406
00:24:49,240 --> 00:24:51,680
Speaker 1: which he said he was going to expense. I hope

407
00:24:51,680 --> 00:24:57,159
Speaker 1: you did. Super Producing should absolutely, But I remember we

408
00:24:57,200 --> 00:25:00,359
Speaker 1: had told our waiters this at cassapliath. They were like,

409
00:25:00,359 --> 00:25:03,120
Speaker 1: here's what you need to eat first. Then yeah, here's

410
00:25:03,119 --> 00:25:08,040
Speaker 1: what you gotta eat. That one and the other ones

411
00:25:08,080 --> 00:25:08,639
Speaker 1: can last.

412
00:25:09,040 --> 00:25:10,840
Speaker 2: But that was gonna be the is gonna be fine

413
00:25:10,880 --> 00:25:15,240
Speaker 2: tomorrow that if you're on your own with the shaved dice. Yeah.

414
00:25:16,680 --> 00:25:20,480
Speaker 1: Yes, it was a delicious, delightful time. And we also

415
00:25:20,680 --> 00:25:22,719
Speaker 1: got some cocktail.

416
00:25:22,680 --> 00:25:26,640
Speaker 2: Of course, of course, Marina's lovely, lovely cocktails.

417
00:25:28,040 --> 00:25:31,520
Speaker 1: Yes, so I got one that I had definitely had

418
00:25:31,560 --> 00:25:36,959
Speaker 1: her fingerprint clearly on it, which is the obsidian because

419
00:25:36,960 --> 00:25:43,960
Speaker 1: it has the the kind of it was like black glitters, salt.

420
00:25:43,720 --> 00:25:45,760
Speaker 2: Sea salt, Yeah, black sea salt on the rim.

421
00:25:45,960 --> 00:25:46,439
Speaker 1: Yeah it was.

422
00:25:46,520 --> 00:25:52,479
Speaker 2: It was basically a spicy margarita, but but like you know,

423
00:25:52,560 --> 00:25:54,640
Speaker 2: just to the nth degree because of course.

424
00:25:55,400 --> 00:25:57,600
Speaker 1: Of course, and it was lovely and it was spicy.

425
00:25:57,760 --> 00:25:59,960
Speaker 1: I did enjoy it. And they are I mean, they're

426
00:26:00,200 --> 00:26:03,480
Speaker 1: very visually instagrammable.

427
00:26:05,200 --> 00:26:06,240
Speaker 2: That's what it's there for.

428
00:26:06,480 --> 00:26:07,520
Speaker 1: Yeah.

429
00:26:07,680 --> 00:26:10,600
Speaker 2: Yeah, I got to say Angria, which isn't usually my

430
00:26:10,680 --> 00:26:12,960
Speaker 2: go to, but I think I had already had a

431
00:26:13,000 --> 00:26:16,680
Speaker 2: glass of wine before dinner, and I was like, let's stick,

432
00:26:16,800 --> 00:26:21,560
Speaker 2: let's stick with wine based things tonight. So yeah, but

433
00:26:21,680 --> 00:26:24,240
Speaker 2: it was, it was really it was a really interesting.

434
00:26:24,280 --> 00:26:26,359
Speaker 2: It also had blood orange in it, and I blood

435
00:26:26,359 --> 00:26:28,680
Speaker 2: orange is one of the like keywords that will get

436
00:26:28,680 --> 00:26:31,439
Speaker 2: me to order something on a menu. I love blood orange.

437
00:26:31,880 --> 00:26:34,360
Speaker 2: But yeah, it was just like Merlow and blood orange

438
00:26:34,440 --> 00:26:40,879
Speaker 2: and this this cinnamon fig li core that just really

439
00:26:40,920 --> 00:26:44,480
Speaker 2: added like this note of of of richness to it

440
00:26:45,119 --> 00:26:48,679
Speaker 2: that I'm not, like earthy richness that I'm not that

441
00:26:48,840 --> 00:26:51,760
Speaker 2: goes so well with the wine and the orange. But

442
00:26:52,000 --> 00:26:56,719
Speaker 2: like I was not expecting she's she's a wizard.

443
00:26:58,280 --> 00:27:03,159
Speaker 1: Yes, yes, And then both Andrew and I got the

444
00:27:03,320 --> 00:27:08,439
Speaker 1: La Santa Old Fashioned and it comes with a presentation.

445
00:27:08,680 --> 00:27:12,440
Speaker 2: That's a smoked one, right, Yes, I love a smoked cocktail.

446
00:27:13,600 --> 00:27:14,399
Speaker 1: It's a whole thing.

447
00:27:14,840 --> 00:27:16,840
Speaker 2: Yeah, you know, one of the one of the they

448
00:27:16,840 --> 00:27:19,560
Speaker 2: bring it over on a tray with a with a dome,

449
00:27:19,800 --> 00:27:22,119
Speaker 2: you know, with a dome of glass over over the

450
00:27:22,160 --> 00:27:25,159
Speaker 2: cocktail and they release the dome and then the smoke

451
00:27:25,280 --> 00:27:29,240
Speaker 2: comes billowing out and uh and so yeah, it's like

452
00:27:29,280 --> 00:27:34,080
Speaker 2: a little old Stuffini spa day if you've never seen it, Yeah,

453
00:27:34,119 --> 00:27:36,320
Speaker 2: it's great. They like things on fire in front of you,

454
00:27:36,760 --> 00:27:38,680
Speaker 2: aces all around.

455
00:27:39,440 --> 00:27:44,000
Speaker 1: I have to say, I have kind of uncharitable is

456
00:27:44,040 --> 00:27:46,639
Speaker 1: the word that's coming to mind, that charitable. But I

457
00:27:46,680 --> 00:27:50,439
Speaker 1: have a thing where I observe people in vacation situations, okay,

458
00:27:50,520 --> 00:27:52,480
Speaker 1: and I just try to figure out what's going on.

459
00:27:53,320 --> 00:27:57,000
Speaker 1: And the table next to us, whoever you are, if

460
00:27:57,000 --> 00:27:59,960
Speaker 1: you're listening that the woman at the table was jelly

461
00:28:00,240 --> 00:28:09,200
Speaker 1: of what was on our table. She was like what desserts?

462
00:28:09,680 --> 00:28:12,800
Speaker 1: What is all of this? And whoever she was with,

463
00:28:12,920 --> 00:28:16,040
Speaker 1: for whatever reason, was like not into He was like,

464
00:28:16,080 --> 00:28:20,080
Speaker 1: I'm done. And I almost like, if I was a

465
00:28:20,080 --> 00:28:22,360
Speaker 1: different version of me, I would have invited her to.

466
00:28:22,560 --> 00:28:26,200
Speaker 2: Yeah, like hey girl, yeah, come on, come on.

467
00:28:26,440 --> 00:28:28,560
Speaker 1: But I remember when this cocktail came out. She was

468
00:28:28,640 --> 00:28:29,200
Speaker 1: just what.

469
00:28:33,240 --> 00:28:36,280
Speaker 2: Yeah? And then I was trying to remember the first

470
00:28:36,280 --> 00:28:38,000
Speaker 2: time that we went. It's not on the menu anymore,

471
00:28:38,040 --> 00:28:40,640
Speaker 2: and I like a fool, I haven't been taking photos

472
00:28:40,640 --> 00:28:43,800
Speaker 2: of the menus. That's usually how I remember what we had,

473
00:28:43,800 --> 00:28:46,240
Speaker 2: because especially at these hyper seasonal places, you know, like

474
00:28:46,280 --> 00:28:48,560
Speaker 2: by the time you do an episode about something, it's

475
00:28:48,640 --> 00:28:50,240
Speaker 2: maybe not gonna it's probably not gonna be on the

476
00:28:50,280 --> 00:28:53,600
Speaker 2: menu anymore. These things change over so frequently. But yeah,

477
00:28:53,640 --> 00:28:55,600
Speaker 2: that Marrigold cocktail that we had the first time. I

478
00:28:55,600 --> 00:28:58,360
Speaker 2: think that we talked about it previously.

479
00:28:58,000 --> 00:29:03,120
Speaker 1: We did. I did take I was thinking I took

480
00:29:03,120 --> 00:29:05,880
Speaker 1: a video of the dessert they made that was a

481
00:29:05,920 --> 00:29:11,560
Speaker 1: whole thing, like with fun, so we could share that.

482
00:29:11,720 --> 00:29:13,480
Speaker 1: But that's not on the menu anymore. Because I looked

483
00:29:13,480 --> 00:29:14,880
Speaker 1: because I thought they were going to bring us that.

484
00:29:16,880 --> 00:29:21,200
Speaker 1: I sound so spoiled. Now spoiled me with this wonderful experience.

485
00:29:21,800 --> 00:29:24,000
Speaker 2: Oh the oh the one with the with the melting

486
00:29:25,080 --> 00:29:27,320
Speaker 2: very very like very like eighties but in a good way,

487
00:29:27,680 --> 00:29:30,600
Speaker 2: with like a melting chocolate ball that that yeah, that

488
00:29:30,760 --> 00:29:34,360
Speaker 2: like dissolves into like a second presentation of a dessert

489
00:29:35,080 --> 00:29:35,760
Speaker 2: right in front of you.

490
00:29:36,280 --> 00:29:38,960
Speaker 1: It's gorgeous and it was delicious. And we also said

491
00:29:38,960 --> 00:29:41,200
Speaker 1: that time, please give us no more food, and they're like,

492
00:29:41,280 --> 00:29:43,160
Speaker 1: no more food. Yeah.

493
00:29:43,600 --> 00:29:45,920
Speaker 2: I think that at that point that that first time,

494
00:29:45,920 --> 00:29:50,880
Speaker 2: we had told our waiter that we were there to

495
00:29:51,000 --> 00:29:54,800
Speaker 2: interview chef Sarah the next day and she was like, what,

496
00:29:55,040 --> 00:29:58,520
Speaker 2: that's awesome, Sarah is the best You need to try

497
00:29:58,520 --> 00:29:58,959
Speaker 2: a dessert?

498
00:30:00,280 --> 00:30:07,600
Speaker 1: Yes, And we were like please please, okay, great, thank you,

499
00:30:07,960 --> 00:30:11,760
Speaker 1: and then it was good, so good. Correct. I did

500
00:30:11,800 --> 00:30:13,560
Speaker 1: take a picture of the cocktail, but I did take

501
00:30:13,560 --> 00:30:17,080
Speaker 1: a picture of the the menu. So it was good,

502
00:30:17,160 --> 00:30:19,200
Speaker 1: it was very and that was right after we had

503
00:30:19,240 --> 00:30:21,080
Speaker 1: done our miracled episode.

504
00:30:21,120 --> 00:30:27,880
Speaker 2: So I right, yeah, yeah, right absolutely, Oh goodness. We've

505
00:30:27,880 --> 00:30:30,280
Speaker 2: been talking for a while though, So so what do

506
00:30:30,320 --> 00:30:33,040
Speaker 2: you say we take a quick break for a word

507
00:30:33,040 --> 00:30:33,800
Speaker 2: from our sponsor.

508
00:30:35,200 --> 00:30:49,520
Speaker 1: Oh okay, yes, and we're back. Thank you sponsors, Yes,

509
00:30:49,560 --> 00:30:54,960
Speaker 1: thank you, And yes we are continuing our look back,

510
00:30:55,000 --> 00:30:59,000
Speaker 1: our retrospective of our time in Vegas and all the

511
00:30:59,000 --> 00:31:01,840
Speaker 1: delicious food we have, Like this is punishment in the

512
00:31:01,960 --> 00:31:05,200
Speaker 1: nicest way. Yeah, all the times you listeners write us

513
00:31:05,240 --> 00:31:10,720
Speaker 1: about things about delicious, delicious things. Yeah, so here you go.

514
00:31:13,680 --> 00:31:16,800
Speaker 1: And this one is from our first trip to Las Vegas.

515
00:31:17,200 --> 00:31:20,680
Speaker 2: Yeah right. I wanted to touch briefly on our visit

516
00:31:20,760 --> 00:31:25,640
Speaker 2: to Lake's Side because we went there our second night

517
00:31:25,960 --> 00:31:29,400
Speaker 2: that we were there in May, because we were going

518
00:31:29,440 --> 00:31:33,840
Speaker 2: to be talking with Chef Dave the next day, who

519
00:31:33,960 --> 00:31:36,800
Speaker 2: is the chef of that restaurant. And this one is

520
00:31:36,840 --> 00:31:39,160
Speaker 2: a little bit more Kasaplaia is a little bit more

521
00:31:39,160 --> 00:31:42,560
Speaker 2: of like a lounge vibe. It's a little bit more chill.

522
00:31:43,320 --> 00:31:45,960
Speaker 2: You won't get in trouble for vaping there. Lakeside is

523
00:31:46,000 --> 00:31:48,120
Speaker 2: a little bit a little bit fancier, like a little

524
00:31:48,120 --> 00:31:52,800
Speaker 2: bit a little bit more more white tableclothee about things,

525
00:31:53,560 --> 00:31:56,920
Speaker 2: and and I cannot remember everything that we ate. I

526
00:31:56,920 --> 00:31:58,960
Speaker 2: know that there was a Buoya basse because we have

527
00:31:59,040 --> 00:32:01,440
Speaker 2: done an episode of the so of course we ordered it.

528
00:32:02,200 --> 00:32:04,280
Speaker 2: And it was with the fish of the day. And

529
00:32:04,320 --> 00:32:08,800
Speaker 2: it was so good. It was so good. And I

530
00:32:08,840 --> 00:32:13,320
Speaker 2: have never had Bulliabase before. Oh really that was your first.

531
00:32:13,360 --> 00:32:14,600
Speaker 2: Oh what a lucky first that.

532
00:32:14,720 --> 00:32:18,160
Speaker 1: Was, I know, but I feel like and we talked

533
00:32:18,160 --> 00:32:21,680
Speaker 1: about this because I've always thought that it was going

534
00:32:21,760 --> 00:32:23,600
Speaker 1: to be a more like tomatoe thing, and this was

535
00:32:23,640 --> 00:32:28,840
Speaker 1: a very savory, like thicker bulio base. Yeah, and it

536
00:32:28,880 --> 00:32:33,200
Speaker 1: was delicious. You know, I love a good I love

537
00:32:33,240 --> 00:32:36,040
Speaker 1: a good soup stew, whatever it is. And it had

538
00:32:36,120 --> 00:32:39,560
Speaker 1: so much fresh seafood in it. We were sitting right

539
00:32:39,600 --> 00:32:43,240
Speaker 1: next to where we could see them working with.

540
00:32:43,440 --> 00:32:45,160
Speaker 2: Yeah, there was there's a little bit of an open

541
00:32:45,240 --> 00:32:48,320
Speaker 2: kitchen vibe and yeah, it was really cool.

542
00:32:49,320 --> 00:32:51,320
Speaker 1: Yes, but it was so good.

543
00:32:55,320 --> 00:32:59,480
Speaker 2: The other things that I definitely remember, the cocktail that

544
00:32:59,520 --> 00:33:01,720
Speaker 2: I ordered, I'm not totally positive what it was. It

545
00:33:01,760 --> 00:33:05,440
Speaker 2: was very tart. I remember it being very tart. But

546
00:33:05,760 --> 00:33:10,440
Speaker 2: but it came in this beautiful blowfish like pufferfish shaped

547
00:33:10,640 --> 00:33:14,840
Speaker 2: cocktail glass, and I was I was like, yes, like,

548
00:33:15,200 --> 00:33:18,280
Speaker 2: I'm so into pufferfish. They're so weird, They're so weird.

549
00:33:18,400 --> 00:33:21,600
Speaker 2: I love them so much, and so I was immediately enchanted.

550
00:33:21,640 --> 00:33:23,680
Speaker 2: It could have been it could have been anything in

551
00:33:23,680 --> 00:33:25,160
Speaker 2: that glass, and I would have been the happiest.

552
00:33:26,720 --> 00:33:30,720
Speaker 1: Well, I'm pretty sure, hilariously enough, many pictures exist of that.

553
00:33:31,400 --> 00:33:35,000
Speaker 2: Oh yeah, pictures like anything else. Oh yeah, I think

554
00:33:35,000 --> 00:33:40,040
Speaker 2: that I've already posted one. Yeah, but we'll we'll have

555
00:33:40,080 --> 00:33:43,120
Speaker 2: to we'll definitely do do a photo do some photo posts.

556
00:33:43,160 --> 00:33:46,200
Speaker 2: But uh yeah. The other the only other thing that

557
00:33:46,200 --> 00:33:50,680
Speaker 2: I definitely remember is that the pastry chef came by

558
00:33:50,720 --> 00:33:54,000
Speaker 2: the table, uh to talk to us about his menu.

559
00:33:55,440 --> 00:34:01,280
Speaker 1: Yes, and he it was so sweet because we had

560
00:34:01,360 --> 00:34:04,240
Speaker 1: gotten something which again their menu has changed, so I

561
00:34:04,280 --> 00:34:06,240
Speaker 1: couldn't find exactly what it was, but it was kind

562
00:34:06,280 --> 00:34:12,960
Speaker 1: of a like a lighter fruit based pastry thing and

563
00:34:14,360 --> 00:34:16,920
Speaker 1: we didn't know it was the chef, the pastry chef

564
00:34:17,000 --> 00:34:20,640
Speaker 1: when he came up to his but he was so

565
00:34:20,760 --> 00:34:24,160
Speaker 1: excited about it and when he was like, oh, it

566
00:34:24,239 --> 00:34:26,200
Speaker 1: was me and it was this creation and I love

567
00:34:26,239 --> 00:34:28,080
Speaker 1: this ingredient and I was thinking about how it could work.

568
00:34:28,120 --> 00:34:32,040
Speaker 1: Like he was just so excited about it, and it

569
00:34:32,280 --> 00:34:34,560
Speaker 1: just made it so much better to be like, oh okay,

570
00:34:34,760 --> 00:34:39,719
Speaker 1: wow really because it was delicious anyway without him, but

571
00:34:40,400 --> 00:34:46,400
Speaker 1: him come over and be like so honestly excited, yeah,

572
00:34:46,560 --> 00:34:49,080
Speaker 1: that we liked it and that these ingredients were in it,

573
00:34:49,160 --> 00:34:54,680
Speaker 1: and he was like, this is where I got the idea.

574
00:34:53,520 --> 00:34:57,040
Speaker 2: A really really dear human person. And no, and I

575
00:34:57,080 --> 00:34:59,680
Speaker 2: love I love it when when a chef comes to

576
00:34:59,719 --> 00:35:02,800
Speaker 2: the table that I'm always like like really like blown away,

577
00:35:02,840 --> 00:35:06,439
Speaker 2: Like it has exactly the intended effect on me where

578
00:35:06,440 --> 00:35:09,560
Speaker 2: I'm like, whoh, I feel important now, thank you, thank you.

579
00:35:10,000 --> 00:35:11,400
Speaker 2: I feel like a fancy person.

580
00:35:12,320 --> 00:35:16,880
Speaker 1: And they definitely didn't know we were podcast talking to

581
00:35:16,960 --> 00:35:19,799
Speaker 1: some of the people who worked there, so it was

582
00:35:19,880 --> 00:35:23,200
Speaker 1: kind of an interesting like oh, this is so this

583
00:35:23,280 --> 00:35:26,400
Speaker 1: is just so dear. Yeah, it's so sweet. Thank you.

584
00:35:26,880 --> 00:35:29,319
Speaker 2: Yeah such oh my god. Also, like I will say,

585
00:35:29,360 --> 00:35:33,239
Speaker 2: like super solid weight staff at literally every place that

586
00:35:33,280 --> 00:35:35,600
Speaker 2: we went to the entire time that we were there,

587
00:35:36,080 --> 00:35:42,360
Speaker 2: every single hard working service industry member was a delight

588
00:35:42,520 --> 00:35:43,239
Speaker 2: to interact with.

589
00:35:44,360 --> 00:35:49,520
Speaker 1: Yeah. Yeah, and they were very patient with her. I

590
00:35:49,560 --> 00:35:51,480
Speaker 1: mean patient's almost not even the right word. They were

591
00:35:51,560 --> 00:35:54,680
Speaker 1: just like, yes, we've heard this question before. Your answer,

592
00:35:55,400 --> 00:35:56,960
Speaker 1: Oh yeah, you'd be like, oh I kind of like

593
00:35:57,000 --> 00:36:00,800
Speaker 1: this or kind of like that, very null and patient.

594
00:36:00,960 --> 00:36:07,240
Speaker 2: Yes, absolutely, absolutely, Oh. I did want to talk about

595
00:36:07,360 --> 00:36:12,680
Speaker 2: the one brunch that we had together because usually usually

596
00:36:12,760 --> 00:36:15,560
Speaker 2: in the mornings we were either still full from the

597
00:36:15,600 --> 00:36:19,440
Speaker 2: previous night or like kind of like like like scrambling

598
00:36:19,480 --> 00:36:24,160
Speaker 2: to get ready to go do an interview or yeah,

599
00:36:24,360 --> 00:36:26,600
Speaker 2: just like trying to get our in room coffee to

600
00:36:26,680 --> 00:36:29,960
Speaker 2: wake our brains up. But one time, one time we

601
00:36:30,000 --> 00:36:33,760
Speaker 2: went for brunch together to a place in the wind

602
00:36:33,920 --> 00:36:40,080
Speaker 2: called called called Hardin, which is in this bizarre little

603
00:36:40,160 --> 00:36:45,200
Speaker 2: atrium of a room with these disco ball columns like

604
00:36:45,360 --> 00:36:50,720
Speaker 2: Greek columns covered in glass bits. Vegas is so weird.

605
00:36:50,800 --> 00:36:54,040
Speaker 2: Vegas is such a strange town. Everything is meant to

606
00:36:54,080 --> 00:36:57,080
Speaker 2: sensorily overwhelm you constantly, and I'm like, a good job,

607
00:36:57,120 --> 00:37:00,279
Speaker 2: I am overwhelmed. Great, that's cool. I don't know what

608
00:37:00,320 --> 00:37:02,040
Speaker 2: to do with all of this information at all. This

609
00:37:02,200 --> 00:37:03,240
Speaker 2: is terrific cool.

610
00:37:03,880 --> 00:37:10,320
Speaker 1: Yes, Yeah, And that was another instance of definitely having

611
00:37:10,600 --> 00:37:15,480
Speaker 1: a very busy staff, but a very like intentive and

612
00:37:15,640 --> 00:37:18,480
Speaker 1: helpful waiter that we had who was like, okay, I

613
00:37:18,480 --> 00:37:22,200
Speaker 1: think you should get this. Yeah, okay, you should get this,

614
00:37:22,800 --> 00:37:23,440
Speaker 1: okay cool.

615
00:37:23,840 --> 00:37:28,000
Speaker 2: Yeah, yeah, it was nice.

616
00:37:28,760 --> 00:37:33,000
Speaker 1: I accidentally ordered because I was trying to go for

617
00:37:33,080 --> 00:37:35,200
Speaker 1: something like because I was still full and I knew

618
00:37:35,200 --> 00:37:37,480
Speaker 1: we were going to be eating more later. But I

619
00:37:37,560 --> 00:37:40,880
Speaker 1: love tuna and I wanted to get these tuna fin tacos.

620
00:37:40,920 --> 00:37:45,760
Speaker 1: But they were an appetizer, yellowfin tacos. Yeah, yeah, yellowfin tacos. Yes.

621
00:37:45,960 --> 00:37:48,880
Speaker 1: And I was like, okay, so I'll get two orders

622
00:37:48,920 --> 00:37:51,280
Speaker 1: of that and that'll be a meal. And it turns

623
00:37:51,320 --> 00:37:55,160
Speaker 1: out that was false, that was wrong, was way too much.

624
00:37:55,320 --> 00:37:57,920
Speaker 2: One order would have been a meal for you. But

625
00:37:58,520 --> 00:38:00,600
Speaker 2: Andrew and I were certainly glad that you had the

626
00:38:00,600 --> 00:38:01,560
Speaker 2: second order of them.

627
00:38:02,320 --> 00:38:05,920
Speaker 1: I'm very glad. I was panicking. I remember, I was like,

628
00:38:05,960 --> 00:38:09,399
Speaker 1: should we get his attention? I can't do this. When

629
00:38:09,440 --> 00:38:13,200
Speaker 1: I realized my mistake I had made.

630
00:38:13,400 --> 00:38:16,279
Speaker 2: It was a terrific mistake. It was lovely, yeah, just

631
00:38:16,280 --> 00:38:19,200
Speaker 2: just just really good. Maybe it was seared, maybe it

632
00:38:19,239 --> 00:38:22,600
Speaker 2: was just just raw, but yeah, just just lovely tuna.

633
00:38:23,680 --> 00:38:27,080
Speaker 2: It had some tahini on it, which was really so

634
00:38:27,200 --> 00:38:30,520
Speaker 2: just so fresh and light and lovely I had an

635
00:38:30,560 --> 00:38:34,319
Speaker 2: avocado toast because I'm totally I'm totally that guy like

636
00:38:34,360 --> 00:38:37,120
Speaker 2: I will I will order. I am the millennial who

637
00:38:37,160 --> 00:38:39,600
Speaker 2: will order an avocado toast, thank you.

638
00:38:42,080 --> 00:38:43,280
Speaker 1: But it was so good.

639
00:38:43,320 --> 00:38:45,160
Speaker 2: It was on like a great sour dough and of

640
00:38:45,160 --> 00:38:47,359
Speaker 2: course I got the smoked salmon on it too, and

641
00:38:48,440 --> 00:38:50,279
Speaker 2: there was like there was like some some some like

642
00:38:50,400 --> 00:38:53,279
Speaker 2: radish to really set it off. Just great, just great.

643
00:38:53,760 --> 00:38:56,600
Speaker 2: Oh and then Andrew predictably, we all ordered very predictably.

644
00:38:57,560 --> 00:39:03,040
Speaker 2: And Andrew ordered the main lobster benedict. Yes, that lobster

645
00:39:03,520 --> 00:39:06,520
Speaker 2: was beautiful. I'm not always a fan of lobster, Like

646
00:39:06,560 --> 00:39:09,040
Speaker 2: I feel like lobster is like over hyped.

647
00:39:11,160 --> 00:39:12,719
Speaker 1: Oh Andrew's gonna come for you.

648
00:39:15,000 --> 00:39:17,000
Speaker 2: Just it's not always good, like I mean like if

649
00:39:17,000 --> 00:39:21,680
Speaker 2: it's not prepared well, then it's like tough and kind

650
00:39:21,680 --> 00:39:25,160
Speaker 2: of flavorless, right, But if it's like fresh and good,

651
00:39:25,280 --> 00:39:28,520
Speaker 2: then it's hecking lovely. And this was hecking lovely. I'm

652
00:39:28,560 --> 00:39:29,160
Speaker 2: like mad.

653
00:39:29,000 --> 00:39:32,600
Speaker 1: About it, Oh my gosh. And if it's not clear,

654
00:39:32,640 --> 00:39:35,319
Speaker 1: we are definitely the bunch that we all are like

655
00:39:35,520 --> 00:39:36,360
Speaker 1: have a taste.

656
00:39:37,200 --> 00:39:40,719
Speaker 2: Oh yes, yes, food is always a shared experience for me.

657
00:39:41,760 --> 00:39:45,359
Speaker 1: Yeah, please try this. Yeah, so we tried all these

658
00:39:45,360 --> 00:39:51,080
Speaker 1: things and oh so good, and there was definitely some

659
00:39:52,840 --> 00:40:00,200
Speaker 1: lovely light mimosas. Andrew got a smoothie perrupt smoothie.

660
00:40:00,840 --> 00:40:02,480
Speaker 2: What was it called the muscle hustle.

661
00:40:03,400 --> 00:40:08,399
Speaker 1: The muscle hustle. Yes, that is such an interesting thing.

662
00:40:08,480 --> 00:40:11,799
Speaker 1: Also happening at hotels now, where it's like stay in

663
00:40:11,920 --> 00:40:18,200
Speaker 1: shape while you're eating everything. We have not I'm not

664
00:40:18,640 --> 00:40:22,399
Speaker 1: casting judgment on you. Listeners are Andrew, I do it too,

665
00:40:22,719 --> 00:40:25,920
Speaker 1: but it's just funny to me, the marketing junctas.

666
00:40:27,640 --> 00:40:30,440
Speaker 2: It's like indulge but in a fit way, like yep,

667
00:40:30,520 --> 00:40:32,120
Speaker 2: you're right. Yeah.

668
00:40:32,200 --> 00:40:35,640
Speaker 1: I also want to quick note here we never did

669
00:40:36,840 --> 00:40:43,560
Speaker 1: the traditional Las Vegas brunch. This was like the buffet brunch,

670
00:40:44,160 --> 00:40:48,520
Speaker 1: which is a whole thing. But this was delightful, wonderful. Yeah,

671
00:40:48,560 --> 00:40:49,279
Speaker 1: maybe one day.

672
00:40:50,000 --> 00:40:53,759
Speaker 2: Yeah, I'm if we hadn't been so if I, if

673
00:40:54,760 --> 00:40:56,640
Speaker 2: I can't necessarily speak for you, I think you had

674
00:40:56,640 --> 00:40:58,520
Speaker 2: the same experience. But if I, if I had not

675
00:40:58,640 --> 00:41:04,440
Speaker 2: been so absolutely stricken with nerves. Yes, on our second trip,

676
00:41:04,520 --> 00:41:08,279
Speaker 2: which was for the iHeart Music Festival, where they put us,

677
00:41:08,560 --> 00:41:10,239
Speaker 2: I think we talked about it. They put us in

678
00:41:10,239 --> 00:41:13,319
Speaker 2: this weird like life size action figure box and made

679
00:41:13,400 --> 00:41:17,439
Speaker 2: us podcast outside of the concert hall where I could

680
00:41:17,520 --> 00:41:19,919
Speaker 2: hear the food fighters when I'm trying to talk about

681
00:41:19,920 --> 00:41:26,880
Speaker 2: this fish that's endangered. Oh and they didn't make us,

682
00:41:26,920 --> 00:41:29,040
Speaker 2: they invited us. And it was lovely and I'm so

683
00:41:29,160 --> 00:41:32,160
Speaker 2: glad to have had the strange experience of doing it.

684
00:41:32,160 --> 00:41:35,239
Speaker 2: It was great and it was very it was very odd.

685
00:41:35,239 --> 00:41:37,960
Speaker 2: But but if I hadn't been so terror stricken at

686
00:41:38,000 --> 00:41:40,480
Speaker 2: the idea of doing that later, I would have loved

687
00:41:40,480 --> 00:41:43,120
Speaker 2: to have gone to a breakfast buffet that that morning,

688
00:41:43,239 --> 00:41:45,200
Speaker 2: that would have been the perfect time to do it.

689
00:41:45,440 --> 00:41:48,680
Speaker 2: Just just really really fill up on like all of

690
00:41:48,760 --> 00:41:50,040
Speaker 2: the whatever you know.

691
00:41:50,600 --> 00:41:54,640
Speaker 1: Oh my gosh, there, it's hard to describe how decadent

692
00:41:54,680 --> 00:41:58,560
Speaker 1: they are. And I'm the same, like if we had

693
00:41:58,560 --> 00:42:02,239
Speaker 1: been there for longer than we were there, Yes, but

694
00:42:02,320 --> 00:42:07,480
Speaker 1: I was so worried about these interviews and conducting myself

695
00:42:08,040 --> 00:42:11,279
Speaker 1: at all that I was like, Okay, I don't think

696
00:42:11,320 --> 00:42:16,960
Speaker 1: I can absolutely die while eating so much buffet that

697
00:42:17,080 --> 00:42:20,720
Speaker 1: I can't like get up out of that out of bed.

698
00:42:21,160 --> 00:42:23,120
Speaker 2: Yeah. Yeah, you don't want to have nap brain when

699
00:42:23,120 --> 00:42:25,879
Speaker 2: you're trying to run an interview or run a run

700
00:42:25,920 --> 00:42:28,320
Speaker 2: an episode. Yeah, that's not that's not ideal.

701
00:42:29,280 --> 00:42:30,919
Speaker 1: It was not ideal. It wasn't the right time.

702
00:42:31,320 --> 00:42:34,879
Speaker 2: No, no, but I were you just gonna we're gonna

703
00:42:34,880 --> 00:42:36,120
Speaker 2: have to go back. We're gonna have to go back

704
00:42:37,000 --> 00:42:40,120
Speaker 2: again when Collis call us we had such a nice time.

705
00:42:40,760 --> 00:42:43,000
Speaker 2: We obviously had a nice time. We're still talking about it.

706
00:42:43,480 --> 00:42:46,200
Speaker 2: Uh okay, okay. So I want you to tell me

707
00:42:46,520 --> 00:42:49,480
Speaker 2: about that dinner because y'all went to that the night

708
00:42:49,520 --> 00:42:52,280
Speaker 2: that I was not there because I was stubbornly going

709
00:42:52,320 --> 00:42:56,879
Speaker 2: to a social event in Atlanta. Y'all went to one

710
00:42:56,880 --> 00:43:01,880
Speaker 2: of the steakhouses at the in the Sw' Steakhouse.

711
00:43:03,440 --> 00:43:07,839
Speaker 1: Yes, we did, and that was part of I mean

712
00:43:07,880 --> 00:43:10,200
Speaker 1: I wanted to go, don't get me wrong. But it

713
00:43:10,239 --> 00:43:15,000
Speaker 1: was also like they have a huge wine program. We'reeing

714
00:43:15,680 --> 00:43:18,640
Speaker 1: the person in charge of that, Jeff, about all of

715
00:43:18,680 --> 00:43:20,719
Speaker 1: the wines, and so I was like, here, we're gonna

716
00:43:20,760 --> 00:43:24,840
Speaker 1: go here, And it was it's right next to like side,

717
00:43:24,880 --> 00:43:27,799
Speaker 1: so you can see the like light show and the

718
00:43:27,840 --> 00:43:34,359
Speaker 1: whole thing. Oh we again, Andrew and I tried to

719
00:43:34,480 --> 00:43:41,239
Speaker 1: be conservative in what we ordered, but we failed. I

720
00:43:41,280 --> 00:43:45,320
Speaker 1: will say all of these places are very, very pricey.

721
00:43:45,760 --> 00:43:47,719
Speaker 1: I don't think that we would have ordered even the

722
00:43:47,920 --> 00:43:49,920
Speaker 1: even the relatively conservative way that we did if it

723
00:43:49,960 --> 00:43:51,879
Speaker 1: was our own money. We had.

724
00:43:52,000 --> 00:43:54,000
Speaker 2: We had a we had a quite generous per diem

725
00:43:54,040 --> 00:43:56,840
Speaker 2: from from the win because yeah, they wanted us to

726
00:43:56,840 --> 00:43:59,480
Speaker 2: be able to talk about all this stuff, but but

727
00:43:59,680 --> 00:44:03,400
Speaker 2: they they give you like, although it is pricey, like

728
00:44:03,480 --> 00:44:06,879
Speaker 2: we never encountered the like I'm still hungry. The worst

729
00:44:06,880 --> 00:44:11,200
Speaker 2: part is I'm still hungry situation, not even not even

730
00:44:11,200 --> 00:44:12,320
Speaker 2: a whisper of it.

731
00:44:12,760 --> 00:44:15,759
Speaker 1: No, it was more like I'm going to go rent

732
00:44:15,800 --> 00:44:20,000
Speaker 1: a may fridge, which super producer Andrew did after this

733
00:44:20,160 --> 00:44:21,680
Speaker 1: first meal that we had.

734
00:44:22,040 --> 00:44:23,480
Speaker 2: Okay, okay, but tell me about it.

735
00:44:23,680 --> 00:44:28,480
Speaker 1: Yeah, okay, So we got We did get some lovely wines.

736
00:44:28,520 --> 00:44:30,360
Speaker 1: We had this smalling egg come by. It was it

737
00:44:30,400 --> 00:44:34,600
Speaker 1: was wonderful. She was super nice and we talked about

738
00:44:34,600 --> 00:44:36,600
Speaker 1: that in that interview where I was like, I'm always

739
00:44:36,600 --> 00:44:38,440
Speaker 1: nervous about this, but she was so nice and she

740
00:44:38,480 --> 00:44:39,920
Speaker 1: never made me feel like, oh, you don't know what

741
00:44:39,960 --> 00:44:41,719
Speaker 1: you're talking about. She was just like, oh, what do

742
00:44:41,800 --> 00:44:47,520
Speaker 1: you like? What about this perfect awesome? Yeah, But for

743
00:44:47,680 --> 00:44:52,440
Speaker 1: our appetizers, we got this short rip ravioli. Oh and

744
00:44:52,520 --> 00:44:59,840
Speaker 1: it was so decadent. It was so good. Oh my god.

745
00:45:00,120 --> 00:45:02,279
Speaker 1: Like the sauce again, it was another like I'm just

746
00:45:02,320 --> 00:45:04,120
Speaker 1: gonna eat this sauce until it's gone.

747
00:45:04,440 --> 00:45:05,839
Speaker 2: Can I drink the sauce? Yeah?

748
00:45:06,000 --> 00:45:07,080
Speaker 1: Yeah, I situation.

749
00:45:07,680 --> 00:45:10,239
Speaker 2: Yeah. I love it when when places know this and

750
00:45:10,239 --> 00:45:12,560
Speaker 2: they bring you a spoon. That's one of my favorite yess.

751
00:45:12,600 --> 00:45:15,759
Speaker 2: I'm just like, thank you, thank you, mm hmm.

752
00:45:15,960 --> 00:45:19,160
Speaker 1: They knew. And then we got the main a Maine

753
00:45:19,200 --> 00:45:22,560
Speaker 1: lobster and yoki, which had like shape like truffle on it.

754
00:45:22,920 --> 00:45:24,399
Speaker 2: What what?

755
00:45:25,320 --> 00:45:29,640
Speaker 1: Oh no, it was so same thing, and we had bread,

756
00:45:29,680 --> 00:45:33,040
Speaker 1: so we were like scooping up, like give me everything.

757
00:45:34,200 --> 00:45:35,960
Speaker 2: As one of ki is one of the other like

758
00:45:36,080 --> 00:45:38,239
Speaker 2: keywords that I will usually order on the menu.

759
00:45:38,960 --> 00:45:42,120
Speaker 1: Oh my god. It was so good and I did

760
00:45:42,200 --> 00:45:45,960
Speaker 1: appreciate this because I feel like sometimes at restaurants they

761
00:45:45,960 --> 00:45:48,319
Speaker 1: don't always do this. But we we asked and we

762
00:45:48,320 --> 00:45:50,640
Speaker 1: were like are we like should we get more? And

763
00:45:50,680 --> 00:45:54,239
Speaker 1: she was like no, you're good, like you're gonna be

764
00:45:54,280 --> 00:45:59,480
Speaker 1: fine because they were very comforting, like warm, savory, bright

765
00:45:59,640 --> 00:46:03,120
Speaker 1: dishes is. And then we got this dry age steak

766
00:46:03,360 --> 00:46:05,759
Speaker 1: which you're supposed to share. I think it could have

767
00:46:05,800 --> 00:46:08,640
Speaker 1: fed four people. It said for two I think it

768
00:46:08,680 --> 00:46:14,520
Speaker 1: could have been for four h It was delicious, but

769
00:46:14,600 --> 00:46:16,960
Speaker 1: we definitely that was when Andrew was like, I think

770
00:46:17,000 --> 00:46:18,520
Speaker 1: I gotta get this mini fridge.

771
00:46:19,160 --> 00:46:24,239
Speaker 2: Yeah, that's legit. That is the legit problem, you know.

772
00:46:24,600 --> 00:46:27,759
Speaker 1: Yeah it was, and we did not finish it at all,

773
00:46:27,800 --> 00:46:31,960
Speaker 1: and in fact, I ate it for several days, perhaps

774
00:46:31,960 --> 00:46:33,879
Speaker 1: before after I should have, but.

775
00:46:36,400 --> 00:46:37,480
Speaker 2: It was take it with you.

776
00:46:38,480 --> 00:46:41,080
Speaker 1: Yes, he took his half and I took my half.

777
00:46:41,120 --> 00:46:43,120
Speaker 1: I did not rant so many fridge and he did.

778
00:46:43,520 --> 00:46:51,000
Speaker 1: So what's dry age, It's fine, That's what I kept

779
00:46:51,040 --> 00:46:52,080
Speaker 1: telling myself.

780
00:46:52,680 --> 00:46:54,799
Speaker 2: Well we're both fired.

781
00:46:55,800 --> 00:47:05,600
Speaker 1: Yeah, yeah, sorry so nice? Yeah yeah, I yeah, I

782
00:47:05,800 --> 00:47:08,480
Speaker 1: uh I we well, okay, we we did wind up

783
00:47:08,520 --> 00:47:09,800
Speaker 1: getting our own.

784
00:47:10,920 --> 00:47:16,279
Speaker 2: I did wind up participating in a stake situation the

785
00:47:16,440 --> 00:47:19,239
Speaker 2: third night for you and second night for me that

786
00:47:19,320 --> 00:47:23,400
Speaker 2: we were there when we went out to to Old Vegas.

787
00:47:23,719 --> 00:47:24,120
Speaker 1: Uh.

788
00:47:24,239 --> 00:47:26,600
Speaker 2: But but do you wanna do you want to run

789
00:47:26,640 --> 00:47:29,640
Speaker 2: through some of the cocktails that we had on the

790
00:47:29,680 --> 00:47:31,960
Speaker 2: wind campus first before we get to there?

791
00:47:32,800 --> 00:47:33,440
Speaker 1: Yeah? Sure.

792
00:47:34,120 --> 00:47:41,200
Speaker 2: Yeah. So again, these menus do change quite frequently. But uh,

793
00:47:41,320 --> 00:47:43,680
Speaker 2: but you know, like we were, we were like kind

794
00:47:43,760 --> 00:47:46,600
Speaker 2: of generous as they were. We were like low key

795
00:47:46,680 --> 00:47:52,320
Speaker 2: scrambling to to use these uh these per diems, and

796
00:47:52,480 --> 00:47:54,759
Speaker 2: to and to try as many things as we possibly could,

797
00:47:54,880 --> 00:47:56,840
Speaker 2: right and so, and they have all of these. The

798
00:47:56,880 --> 00:48:01,560
Speaker 2: wind has all of these little beautiful themed cocktail bars

799
00:48:01,920 --> 00:48:07,080
Speaker 2: scattered throughout the resort. One that we went to that's

800
00:48:07,120 --> 00:48:13,080
Speaker 2: overlooking Annie you mentioned earlier, the light show. Yes, this

801
00:48:13,120 --> 00:48:15,520
Speaker 2: is a whole thing. This is a whole thing. They

802
00:48:15,560 --> 00:48:21,000
Speaker 2: have this like this like pond and and waterfall and

803
00:48:21,200 --> 00:48:27,040
Speaker 2: light show, and this animatronic frog puppet comes up out

804
00:48:27,080 --> 00:48:31,280
Speaker 2: of the forest and he's a Frank Sinatra themed frog

805
00:48:31,400 --> 00:48:33,839
Speaker 2: and he sings at you. And there's all of these

806
00:48:33,920 --> 00:48:39,959
Speaker 2: lasers and like projections and like fountain things happening. And

807
00:48:40,320 --> 00:48:43,920
Speaker 2: it's again again like the whole point of Vegas is

808
00:48:43,960 --> 00:48:46,720
Speaker 2: to just overwhelm you into spending money. And it worked.

809
00:48:46,800 --> 00:48:53,080
Speaker 2: It worked again. It worked this. Yes, So this one

810
00:48:53,120 --> 00:48:54,920
Speaker 2: cocktail bar that we actually went to when we got

811
00:48:54,920 --> 00:48:56,960
Speaker 2: back from Old Vegas that night is called the Aft

812
00:48:57,000 --> 00:49:00,640
Speaker 2: Cocktail Deck. And it was a little bit chill that night,

813
00:49:01,120 --> 00:49:04,759
Speaker 2: and a lot of their drinks are very very like

814
00:49:04,880 --> 00:49:07,440
Speaker 2: cool refreshers, so it was a little bit of a

815
00:49:07,520 --> 00:49:12,080
Speaker 2: vibe mismatch. But one thing that I'm a sucker for

816
00:49:12,200 --> 00:49:16,000
Speaker 2: on a cocktail menu is like a riff a clever

817
00:49:16,040 --> 00:49:19,120
Speaker 2: riff on on a groany. And another thing I'm a

818
00:49:19,160 --> 00:49:22,759
Speaker 2: sucker for is she's so leaf. She's so leaf. If

819
00:49:22,760 --> 00:49:25,360
Speaker 2: you're unfamiliar, is it's what we'll have to do an

820
00:49:25,360 --> 00:49:28,239
Speaker 2: episode about sometime. It's it's in the mint family. It's

821
00:49:28,320 --> 00:49:32,960
Speaker 2: kind of that, like that like bitter pretty leaf, green

822
00:49:33,040 --> 00:49:35,720
Speaker 2: leaf that comes with sushi a lot of the time.

823
00:49:38,120 --> 00:49:42,080
Speaker 2: And yeah, so so this this like this had like

824
00:49:42,239 --> 00:49:47,480
Speaker 2: gin and like some light chi and some some like

825
00:49:47,480 --> 00:49:50,359
Speaker 2: like like bitter like like wine, cordial kind of thing

826
00:49:50,560 --> 00:49:54,120
Speaker 2: and remouth and bergamont and and she's so leaf. And

827
00:49:54,160 --> 00:49:56,799
Speaker 2: I was like, this is perfect. This is like what

828
00:49:56,880 --> 00:50:00,280
Speaker 2: a perfect little nightcap kind of cocktail.

829
00:50:00,600 --> 00:50:04,000
Speaker 1: It was nice because we got to sit out outside

830
00:50:04,160 --> 00:50:06,120
Speaker 1: and see everything. It was a little chili, but we

831
00:50:06,160 --> 00:50:11,080
Speaker 1: got these cocktails. Lauren and I were kind of complaining

832
00:50:11,120 --> 00:50:16,000
Speaker 1: before about how we're cursed to certain glasses because you

833
00:50:16,040 --> 00:50:22,080
Speaker 1: can always order the same things like family of drinks. Yeah,

834
00:50:22,120 --> 00:50:27,480
Speaker 1: and I do appreciate this. Most of these drinks come

835
00:50:27,560 --> 00:50:31,719
Speaker 1: in like a sturdy wine like what I would call

836
00:50:31,800 --> 00:50:33,160
Speaker 1: a wine glass.

837
00:50:32,719 --> 00:50:34,799
Speaker 2: Like a goblet. Yeah, like a like a legit, not

838
00:50:34,840 --> 00:50:38,040
Speaker 2: even a wine glass, but a heck and goblet. Yeah,

839
00:50:38,080 --> 00:50:41,279
Speaker 2: I think I think Vegas knows. I think Vegas understands

840
00:50:43,360 --> 00:50:45,480
Speaker 2: what it has going on, and it doesn't want you

841
00:50:45,520 --> 00:50:48,080
Speaker 2: to spill their lovely cocktails like Marina wants you to

842
00:50:48,080 --> 00:50:51,160
Speaker 2: have a better time than that. Yeah, because you are

843
00:50:51,239 --> 00:50:54,680
Speaker 2: cursed to coop glasses. M every drink you order comes

844
00:50:54,719 --> 00:51:00,440
Speaker 2: in a fragile, spillable little coop m. M's the curse,

845
00:51:00,520 --> 00:51:02,400
Speaker 2: the curse. It is the curse of the coupe.

846
00:51:02,520 --> 00:51:02,759
Speaker 1: Yeah.

847
00:51:02,840 --> 00:51:06,560
Speaker 2: Yeah, I'm cursed to getting weirdly shaped ice cubes smacking

848
00:51:06,560 --> 00:51:07,799
Speaker 2: me in the face when I try to take a

849
00:51:07,800 --> 00:51:09,960
Speaker 2: sip of something because it doesn't come with a straw

850
00:51:10,040 --> 00:51:11,400
Speaker 2: and it comes with giant ice.

851
00:51:11,800 --> 00:51:19,560
Speaker 1: So indeed, yeah, whoa, But.

852
00:51:19,520 --> 00:51:22,960
Speaker 2: I wanted to mention it. The second time that we

853
00:51:23,040 --> 00:51:25,279
Speaker 2: went to the wind we were staying over in the

854
00:51:25,440 --> 00:51:29,160
Speaker 2: Encore side of the resort and which is just like

855
00:51:29,160 --> 00:51:36,600
Speaker 2: a slightly different vibe, but right downstairs from the hotel

856
00:51:37,120 --> 00:51:40,560
Speaker 2: room elevators, there are like two little lounges, one called

857
00:51:40,600 --> 00:51:45,680
Speaker 2: Lobby Bar, which has this weird beautiful tree nymph art

858
00:51:46,400 --> 00:51:49,160
Speaker 2: piece in the center of it that's gigantic. It makes

859
00:51:49,160 --> 00:51:50,880
Speaker 2: you feel a little bit luck you're about to get

860
00:51:50,920 --> 00:51:51,640
Speaker 2: crushed by an ent.

861
00:51:53,000 --> 00:51:57,640
Speaker 1: Yes, it's very like I'm in an eight twenty four

862
00:51:57,719 --> 00:52:00,920
Speaker 1: horror movie and I just don't know quite what's going

863
00:52:01,000 --> 00:52:01,720
Speaker 1: to happen yet.

864
00:52:01,640 --> 00:52:03,440
Speaker 2: What the twist is yet? Yeah?

865
00:52:03,680 --> 00:52:08,520
Speaker 1: Yes, is it like go women twist? I don't know.

866
00:52:08,880 --> 00:52:13,239
Speaker 2: I'm not sure yet. This might go very poorly for me.

867
00:52:14,719 --> 00:52:17,279
Speaker 2: But the drink that we had there, first of all,

868
00:52:17,360 --> 00:52:19,680
Speaker 2: all of these all of these delightful little bars all

869
00:52:19,680 --> 00:52:23,640
Speaker 2: have the same little like Chex mix blend of peanuts

870
00:52:23,800 --> 00:52:28,560
Speaker 2: and seasoning and stuff, and they're so good. Heck, yes,

871
00:52:29,080 --> 00:52:32,440
Speaker 2: as a bar stick, I'm sold. I'm sold. But the

872
00:52:32,480 --> 00:52:34,640
Speaker 2: drink that I most remember from from there, because we

873
00:52:34,640 --> 00:52:36,040
Speaker 2: went a couple of times when we were just like

874
00:52:36,080 --> 00:52:41,719
Speaker 2: in between in between Aaron's that we were running, was

875
00:52:41,800 --> 00:52:47,160
Speaker 2: this one called the Kissmet that had like a it

876
00:52:47,200 --> 00:52:49,120
Speaker 2: was like some kind of flavored like like like melon

877
00:52:49,120 --> 00:52:53,480
Speaker 2: flavored vodka, and then some champagne, a little bit of Bergamont,

878
00:52:54,040 --> 00:52:57,920
Speaker 2: and then a little melon skewer, this beautiful little melon skewer,

879
00:52:58,000 --> 00:53:00,360
Speaker 2: and a shes so leaf. I was like, okay, it

880
00:53:00,480 --> 00:53:02,440
Speaker 2: sold me on that she's so leaf. In the champagne,

881
00:53:03,040 --> 00:53:06,840
Speaker 2: but that melon skewer was heck and delightful. I'm not

882
00:53:07,000 --> 00:53:09,879
Speaker 2: usually a fruit a fruit skewer kind of person, because

883
00:53:09,880 --> 00:53:11,080
Speaker 2: I feel like it kind of like gets in the

884
00:53:11,080 --> 00:53:14,040
Speaker 2: way of my drink, right, Like I'm not here for

885
00:53:14,040 --> 00:53:16,040
Speaker 2: a fruit salad. Like if I wanted as angria, I

886
00:53:16,040 --> 00:53:18,879
Speaker 2: would order its angria. But this was delightful and those

887
00:53:18,880 --> 00:53:21,000
Speaker 2: melon pieces were great.

888
00:53:22,800 --> 00:53:27,279
Speaker 1: Yeah. Yeah, And I'll say, like, there are a couple

889
00:53:27,360 --> 00:53:32,160
Speaker 1: of ingredients that I just feel are very that I

890
00:53:32,200 --> 00:53:35,360
Speaker 1: don't run into a lot in my like common haunts

891
00:53:35,400 --> 00:53:39,960
Speaker 1: in Atlanta, but in Vegas or everywhere, everywhere one is

892
00:53:40,120 --> 00:53:43,319
Speaker 1: lightchi like everywhere. Yeah.

893
00:53:43,520 --> 00:53:46,080
Speaker 2: Yeah, that was fascinating and like not even like like

894
00:53:46,200 --> 00:53:48,840
Speaker 2: not even just like a Marina shtick, like because you

895
00:53:48,880 --> 00:53:51,520
Speaker 2: can tell, like like especially having spoken with her a

896
00:53:51,520 --> 00:53:53,319
Speaker 2: little bit about her process, like you can tell like

897
00:53:53,360 --> 00:53:57,440
Speaker 2: some of the things that she enjoys incorporating into different concepts.

898
00:53:58,000 --> 00:54:00,359
Speaker 2: But uh yeah, big Lichi town.

899
00:54:01,400 --> 00:54:04,280
Speaker 1: Yeah, And so I would I would often be like, Okay,

900
00:54:04,320 --> 00:54:06,399
Speaker 1: I'll get that one. And it was always lovely. It's

901
00:54:06,400 --> 00:54:10,480
Speaker 1: always like a nice kind of lightly sweet thing, but

902
00:54:10,560 --> 00:54:12,399
Speaker 1: it was just sort of it was one of those

903
00:54:12,440 --> 00:54:15,960
Speaker 1: things where I was like, oh, okay, like you yeah.

904
00:54:15,719 --> 00:54:18,439
Speaker 2: Yeah, yeah.

905
00:54:20,840 --> 00:54:21,040
Speaker 1: Oh.

906
00:54:21,160 --> 00:54:23,640
Speaker 2: And one other place that I wanted to shout out

907
00:54:23,640 --> 00:54:25,759
Speaker 2: because it was kind of our home bar while we

908
00:54:25,760 --> 00:54:27,400
Speaker 2: were there, like like it was where like if I

909
00:54:27,400 --> 00:54:29,880
Speaker 2: had homework to do before we went off to an

910
00:54:29,920 --> 00:54:32,360
Speaker 2: interview or something like that, Like there was no cafe

911
00:54:32,680 --> 00:54:36,239
Speaker 2: really immediately available, so I went to this bar called

912
00:54:36,239 --> 00:54:39,480
Speaker 2: the east Side Lounge that was also kind of right

913
00:54:39,520 --> 00:54:45,200
Speaker 2: downstairs from our from our rooms, and uh, and they

914
00:54:45,200 --> 00:54:48,279
Speaker 2: had like a little bit maybe things that were a

915
00:54:48,280 --> 00:54:51,959
Speaker 2: little bit sweeter on on the like like a little

916
00:54:52,000 --> 00:54:56,640
Speaker 2: bit more like tropical, Uh what's the word I'm looking for,

917
00:54:56,680 --> 00:55:01,759
Speaker 2: like touristy cocktails. But it's still very nice, very nice. Yeah.

918
00:55:01,960 --> 00:55:04,480
Speaker 2: I also had an excellent you know, six dollars sparkling

919
00:55:04,520 --> 00:55:05,439
Speaker 2: water one time.

920
00:55:06,800 --> 00:55:08,880
Speaker 1: I remember that. I think the day we were going

921
00:55:08,920 --> 00:55:11,040
Speaker 1: to the airport. Andrew was like I'm at the bar

922
00:55:11,080 --> 00:55:13,279
Speaker 1: and I was like what. And I came down and

923
00:55:13,320 --> 00:55:15,799
Speaker 1: he was drinking coffee. He got it from the bar.

924
00:55:15,880 --> 00:55:21,200
Speaker 1: I was like, they have coffee. I have coffee, yes,

925
00:55:21,560 --> 00:55:24,680
Speaker 1: but it was not Yeah, they had And that was

926
00:55:24,760 --> 00:55:28,439
Speaker 1: right outside where you could see like the beach, the pool, beach,

927
00:55:32,160 --> 00:55:34,920
Speaker 1: no beaches o't I guess no not usually no, they

928
00:55:35,000 --> 00:55:38,800
Speaker 1: try to convince you there there but yeah, yeah, but no,

929
00:55:38,960 --> 00:55:42,359
Speaker 1: it was it was nice. It was a very nice bar.

930
00:55:42,560 --> 00:55:45,120
Speaker 1: We heard a lot of funny conversations with the bartenders

931
00:55:45,160 --> 00:55:48,920
Speaker 1: who were very kind. Oh yes, nice, yeah, yes.

932
00:55:52,200 --> 00:55:55,279
Speaker 2: And and then the cafe. We did go to the

933
00:55:55,400 --> 00:55:59,719
Speaker 2: cafe right before we went to interview Jen, who is

934
00:56:00,080 --> 00:56:03,640
Speaker 2: the pastry chef for the resort and so, and we

935
00:56:03,760 --> 00:56:06,279
Speaker 2: had not ordered. We weren't positive that we had like

936
00:56:06,400 --> 00:56:10,800
Speaker 2: experienced her work yet at that juncture, so so we

937
00:56:10,920 --> 00:56:14,480
Speaker 2: made sure to stop by Cafe al Tiatro uh to

938
00:56:14,600 --> 00:56:17,960
Speaker 2: grab a pastry. And yeah, we we mentioned it briefly.

939
00:56:18,200 --> 00:56:21,400
Speaker 2: It was this like line curd pastry, just like like

940
00:56:21,560 --> 00:56:25,920
Speaker 2: really really nice, like like really nice, delicate laminated pastry

941
00:56:26,000 --> 00:56:28,880
Speaker 2: dose shell with a little bit of line curd filling

942
00:56:29,520 --> 00:56:33,880
Speaker 2: and then like really pretty poofs of whip cream of

943
00:56:34,040 --> 00:56:38,359
Speaker 2: contrasting with these like crunchy meringue bits and pretentious gold

944
00:56:38,480 --> 00:56:40,680
Speaker 2: leaf topping. So so nice.

945
00:56:41,680 --> 00:56:45,080
Speaker 1: It was beautiful, yes, very beautiful. We had a lot

946
00:56:45,640 --> 00:56:48,120
Speaker 1: we struggled to decide what we were going to get.

947
00:56:48,840 --> 00:56:50,840
Speaker 2: We did. The lady at the pastry case was like

948
00:56:50,960 --> 00:56:56,959
Speaker 2: looking at us like, like really, she was very nice,

949
00:56:57,000 --> 00:57:03,840
Speaker 2: but she was like she was like yeah, and like

950
00:57:03,920 --> 00:57:05,600
Speaker 2: no one else was in line, so it wasn't like

951
00:57:05,680 --> 00:57:08,680
Speaker 2: really immediately, but yeah, but we were like, okay. I

952
00:57:08,760 --> 00:57:10,640
Speaker 2: also got a ham and cheese bag gette that I

953
00:57:10,719 --> 00:57:13,000
Speaker 2: think saved my life that day because I needed a

954
00:57:13,120 --> 00:57:18,720
Speaker 2: calorie that was not pastry. I would have died if

955
00:57:18,800 --> 00:57:22,400
Speaker 2: I had not consumed food, So it was good that

956
00:57:22,440 --> 00:57:22,960
Speaker 2: I didn't die.

957
00:57:24,240 --> 00:57:31,520
Speaker 1: Oh, definitely, very important, very important. Well, we do have

958
00:57:32,080 --> 00:57:33,240
Speaker 1: a little bit more for you.

959
00:57:34,000 --> 00:57:36,040
Speaker 2: Oh heck, we do. This is going on way longer

960
00:57:36,080 --> 00:57:37,520
Speaker 2: than we thought it would, but as it turns out,

961
00:57:37,520 --> 00:57:39,880
Speaker 2: we like talking about food. So we are going to

962
00:57:39,960 --> 00:57:43,000
Speaker 2: take one more quick break for a word from our sponsors,

963
00:57:52,360 --> 00:57:55,960
Speaker 2: and we're back. Thank you sponsor, Yes, thank you. Okay.

964
00:57:56,080 --> 00:57:58,160
Speaker 2: So we wanted to kind of kind of wrap this

965
00:57:58,360 --> 00:58:01,000
Speaker 2: up with a few of the place is that stood

966
00:58:01,040 --> 00:58:05,320
Speaker 2: out when we actually got off campus from the Wind

967
00:58:05,520 --> 00:58:10,360
Speaker 2: and went elsewhere. One of them was the bar at

968
00:58:10,400 --> 00:58:17,080
Speaker 2: the Cosmopolitan, which is this like three or four layer

969
00:58:18,200 --> 00:58:26,720
Speaker 2: chandelier designed bar. It looks like you're in a chandelier. Yes, again,

970
00:58:27,000 --> 00:58:31,520
Speaker 2: just overwhelming and uh and different drinks at these weird

971
00:58:31,560 --> 00:58:34,080
Speaker 2: little bar situations and like we kind of snuck through

972
00:58:34,120 --> 00:58:37,280
Speaker 2: a party to kind of get to the top and

973
00:58:38,840 --> 00:58:41,560
Speaker 2: we didn't mean to. Yeah yeah it's I don't know,

974
00:58:42,320 --> 00:58:47,440
Speaker 2: but uh yeah I I Yet again, making making this

975
00:58:47,560 --> 00:58:51,000
Speaker 2: list made me realize how predictable I am. I definitely

976
00:58:51,520 --> 00:58:56,280
Speaker 2: got a drink called Squeeze My Lemon, which definitely had

977
00:58:56,360 --> 00:59:00,520
Speaker 2: a Sheisa leaf in it. It was like in pink

978
00:59:00,520 --> 00:59:06,720
Speaker 2: grate fruit licor Menzania sherry, which also caught my eye

979
00:59:06,760 --> 00:59:10,240
Speaker 2: because we did that sherry episode. Yes, some like lemons,

980
00:59:10,280 --> 00:59:12,400
Speaker 2: some yusy bitters, and the shes so leaf. I was like,

981
00:59:12,440 --> 00:59:13,560
Speaker 2: of course I'm going to get the one with that

982
00:59:13,600 --> 00:59:14,880
Speaker 2: she so leaf. I just want to eat shees so

983
00:59:14,920 --> 00:59:20,040
Speaker 2: all the time. Those drinks were so good, they were lovely,

984
00:59:20,400 --> 00:59:24,320
Speaker 2: they were great. I a lot of the other places

985
00:59:24,400 --> 00:59:26,000
Speaker 2: that we went to. That was the night that Annie

986
00:59:26,080 --> 00:59:29,800
Speaker 2: kind of dragged us around the New Vegas strip and

987
00:59:29,920 --> 00:59:32,760
Speaker 2: like took us into all of her favorite spots, which

988
00:59:32,840 --> 00:59:36,360
Speaker 2: is a really eclectic mix of spot. Yeah.

989
00:59:37,600 --> 00:59:40,760
Speaker 1: Yes, I would be like, look up at the ceiling,

990
00:59:41,000 --> 00:59:41,960
Speaker 1: all right, we're moving on.

991
00:59:42,520 --> 00:59:43,800
Speaker 2: Okay, that's all I wanted to do.

992
00:59:43,960 --> 00:59:44,760
Speaker 1: Let's go, let's go.

993
00:59:44,920 --> 00:59:49,200
Speaker 2: Just want to show you this yeah, yeah, right, and

994
00:59:49,320 --> 00:59:51,160
Speaker 2: like it's it's so funny going into all of the

995
00:59:51,240 --> 00:59:53,800
Speaker 2: different Vegas is such a weird city. Like it's so

996
00:59:53,880 --> 00:59:56,280
Speaker 2: funny going into all of the different resorts and like

997
00:59:56,520 --> 00:59:58,800
Speaker 2: seeing just what the what they're up to. You know,

998
00:59:59,160 --> 01:00:02,160
Speaker 2: like there are a bun of places that are as

999
01:00:02,280 --> 01:00:05,520
Speaker 2: fancy as the wind and like like like very new

1000
01:00:05,600 --> 01:00:09,320
Speaker 2: and flashy and updated and a big art everywhere and

1001
01:00:10,000 --> 01:00:13,320
Speaker 2: stuff like that, and then there's maybe like a slightly

1002
01:00:14,280 --> 01:00:19,520
Speaker 2: more outdated layer that's a little bit maybe run down,

1003
01:00:19,920 --> 01:00:24,120
Speaker 2: like a little bit what's a word for trashier that's

1004
01:00:24,200 --> 01:00:27,720
Speaker 2: not trashier, like you know, but like maybe a little

1005
01:00:27,720 --> 01:00:33,960
Speaker 2: bit trashier kitchen trash here is what I mean. And

1006
01:00:34,680 --> 01:00:37,280
Speaker 2: and just right like maybe it's like pirate themed or

1007
01:00:37,400 --> 01:00:38,680
Speaker 2: you know whatever it is that it is.

1008
01:00:39,680 --> 01:00:41,640
Speaker 1: How dare you call out Treasure Island?

1009
01:00:43,760 --> 01:00:49,680
Speaker 2: Apparently there? And like seeing the crowd in all of

1010
01:00:49,760 --> 01:00:52,080
Speaker 2: these different spots and kind of like Vegas is very

1011
01:00:52,160 --> 01:00:54,360
Speaker 2: much a city where you have to vibe check constantly.

1012
01:00:55,040 --> 01:00:56,680
Speaker 2: I felt like I was I felt like I was

1013
01:00:56,800 --> 01:01:01,440
Speaker 2: rolling for perception about once every twenty minutes, because like

1014
01:01:02,120 --> 01:01:04,280
Speaker 2: what you order, what you try to order from a bar,

1015
01:01:05,360 --> 01:01:08,040
Speaker 2: like just walking up to any individual bar and being like, Okay,

1016
01:01:08,280 --> 01:01:09,960
Speaker 2: am I actually going to ask for one of the

1017
01:01:10,000 --> 01:01:13,480
Speaker 2: fancy cocktails on this list? Or am I going to

1018
01:01:13,560 --> 01:01:18,880
Speaker 2: ask for like a Gin and tonic? Right? Because that

1019
01:01:19,160 --> 01:01:21,840
Speaker 2: is a bit There is a big difference in vibe.

1020
01:01:23,560 --> 01:01:25,120
Speaker 2: What what's the what's the place that we went to?

1021
01:01:25,200 --> 01:01:28,080
Speaker 2: You wanted to sit in the atrium, which was lovely

1022
01:01:28,280 --> 01:01:30,240
Speaker 2: so that we could kind of like see just like

1023
01:01:30,360 --> 01:01:32,920
Speaker 2: the people and the in the dome.

1024
01:01:33,040 --> 01:01:38,160
Speaker 1: It's in like a dome, the mirage, the mirage, it's

1025
01:01:38,200 --> 01:01:47,680
Speaker 1: like not foliage, Yes, clearly.

1026
01:01:48,560 --> 01:01:51,280
Speaker 2: And there was a bachelor party there. There's a bachelor

1027
01:01:51,360 --> 01:01:54,320
Speaker 2: party at who was who had sidled up to the

1028
01:01:54,400 --> 01:01:57,760
Speaker 2: same bar in the in the hotel lobby that we're

1029
01:01:57,880 --> 01:02:01,800
Speaker 2: dressed as like they were like dressed as like centurians,

1030
01:02:01,960 --> 01:02:06,920
Speaker 2: like they were like Roman military vaguely three hundred vibe

1031
01:02:07,080 --> 01:02:08,280
Speaker 2: kind of kind of situation.

1032
01:02:08,640 --> 01:02:10,480
Speaker 1: And I was like, I can only assume they were

1033
01:02:10,480 --> 01:02:12,000
Speaker 1: at Caesar's Palace, right.

1034
01:02:13,280 --> 01:02:18,760
Speaker 2: I nobody knows. We did not inquire, No, we did not.

1035
01:02:19,080 --> 01:02:22,680
Speaker 1: We were trying to definitely not interact.

1036
01:02:23,040 --> 01:02:28,080
Speaker 2: Ye yes, specifically, Yeah, yeah, that was not that was

1037
01:02:28,120 --> 01:02:34,600
Speaker 2: not a fancy cocktail bar. Still delightful, lovely experience. But okay,

1038
01:02:34,720 --> 01:02:37,960
Speaker 2: we also did. One of the very fancy things that

1039
01:02:38,040 --> 01:02:40,600
Speaker 2: we went to was when we were there for the

1040
01:02:40,640 --> 01:02:44,240
Speaker 2: iHeart Music Festival, our boss Will Pearson, who is a

1041
01:02:44,320 --> 01:02:49,120
Speaker 2: terrific human person, took all of us podcasters who he

1042
01:02:49,280 --> 01:02:51,840
Speaker 2: had like swindled into coming out to this thing, out

1043
01:02:51,880 --> 01:02:56,680
Speaker 2: to dinner at one of the like fancy reservation dinners

1044
01:02:56,720 --> 01:03:00,160
Speaker 2: that iHeart had set aside for impressing fancier peace bull

1045
01:03:00,200 --> 01:03:02,760
Speaker 2: than us. But he took us because he likes us, and.

1046
01:03:03,480 --> 01:03:04,240
Speaker 1: Or that's what he said.

1047
01:03:04,280 --> 01:03:10,240
Speaker 2: Anyway. It was a place at the MGM called the

1048
01:03:10,600 --> 01:03:15,240
Speaker 2: bardeaux Brasserie, and it was so nice. It was it's

1049
01:03:15,280 --> 01:03:17,560
Speaker 2: like a French if you couldn't tell from the term brasserie,

1050
01:03:17,600 --> 01:03:21,360
Speaker 2: it's like a French steakhouse theme. He ordered us not one,

1051
01:03:21,440 --> 01:03:22,760
Speaker 2: but two shellfish towers.

1052
01:03:24,320 --> 01:03:26,080
Speaker 1: I wish he had said he was going to do

1053
01:03:26,200 --> 01:03:27,800
Speaker 1: that again.

1054
01:03:27,880 --> 01:03:30,320
Speaker 2: We have planned our ordering differently.

1055
01:03:31,000 --> 01:03:35,880
Speaker 1: I would have not gotten my ultimately very delicious main course.

1056
01:03:35,960 --> 01:03:39,360
Speaker 1: But I if I had known, there was an whole

1057
01:03:39,480 --> 01:03:41,600
Speaker 1: section of oysters that I was just staring at, like

1058
01:03:41,720 --> 01:03:43,960
Speaker 1: no one's eating them because they're all so full. We're

1059
01:03:43,960 --> 01:03:45,840
Speaker 1: also oysters.

1060
01:03:46,280 --> 01:03:49,960
Speaker 2: Yeah, Like we had already ordered apps and Mainz and

1061
01:03:50,600 --> 01:03:54,560
Speaker 2: then these two two. I mean we were a table

1062
01:03:54,640 --> 01:03:58,640
Speaker 2: of maybe like a dozen people, but heck very good,

1063
01:03:59,320 --> 01:04:02,920
Speaker 2: even like the for terrific with lobster around there. Man,

1064
01:04:03,160 --> 01:04:06,400
Speaker 2: it was great. There's some clams. I'm not used to

1065
01:04:06,440 --> 01:04:09,840
Speaker 2: seeing clams on a shellfish tower. It was terrific.

1066
01:04:11,040 --> 01:04:12,760
Speaker 1: It was, but I my heart broke.

1067
01:04:13,640 --> 01:04:14,400
Speaker 2: Yeah, my heart.

1068
01:04:14,720 --> 01:04:18,400
Speaker 1: I was like going off. I can to wave my

1069
01:04:18,480 --> 01:04:19,160
Speaker 1: white flag.

1070
01:04:19,720 --> 01:04:23,080
Speaker 2: Yeah, yeah, I had. I had also ordered they have

1071
01:04:23,400 --> 01:04:26,000
Speaker 2: they have on the menu and it's a different version

1072
01:04:26,040 --> 01:04:27,600
Speaker 2: of it now, but but I think it's like a

1073
01:04:27,680 --> 01:04:30,760
Speaker 2: seasonal changeover of like the presentation basically or like the

1074
01:04:30,960 --> 01:04:35,240
Speaker 2: the like accoutremole. But they have this foy gras parfait

1075
01:04:35,960 --> 01:04:39,680
Speaker 2: that they do as an app which is like like

1076
01:04:39,760 --> 01:04:44,280
Speaker 2: this like whipped full gras that's almost like a cheesecake

1077
01:04:46,120 --> 01:04:49,720
Speaker 2: and it's it's sir, it's slightly it's slightly sweet. I

1078
01:04:49,720 --> 01:04:51,520
Speaker 2: mean fu gra tends to be a little bit sweet

1079
01:04:52,240 --> 01:04:54,800
Speaker 2: sort of the nature of the thing, but like slightly

1080
01:04:54,920 --> 01:04:58,439
Speaker 2: sweet and like played up with a with the version

1081
01:04:58,480 --> 01:05:01,040
Speaker 2: I had had a berry saw like like a blended

1082
01:05:01,120 --> 01:05:04,600
Speaker 2: berry like cold soup kind of situation at the bottom

1083
01:05:04,640 --> 01:05:07,160
Speaker 2: of the plate. It was so good. It was so

1084
01:05:07,400 --> 01:05:10,320
Speaker 2: rich and so good. It came with like perfect little

1085
01:05:10,360 --> 01:05:13,200
Speaker 2: sour dough bread bits that really set off the whole

1086
01:05:13,320 --> 01:05:19,000
Speaker 2: sweetness situation. I was like, yeah, but I was overwhelmed

1087
01:05:19,000 --> 01:05:21,760
Speaker 2: already before the mains had even hit the table, and like,

1088
01:05:21,920 --> 01:05:23,160
Speaker 2: and it was so much of it, and I was

1089
01:05:23,200 --> 01:05:25,360
Speaker 2: just walking. I literally got up and was like walking

1090
01:05:25,440 --> 01:05:26,960
Speaker 2: the plate around the table. I was like, eat some

1091
01:05:27,080 --> 01:05:29,840
Speaker 2: of this, yes, please. They were like everyone was like,

1092
01:05:29,960 --> 01:05:32,600
Speaker 2: what is this thing that are you do? You work here? Now?

1093
01:05:32,680 --> 01:05:35,440
Speaker 2: What are you offering us? And I was like, it's

1094
01:05:35,640 --> 01:05:37,760
Speaker 2: it's foot gruh, It's a little bit sweet, it's great.

1095
01:05:37,840 --> 01:05:40,120
Speaker 2: Try some and like a lot of people foo grass

1096
01:05:40,120 --> 01:05:42,560
Speaker 2: one of the things that especially, I think people are

1097
01:05:42,640 --> 01:05:47,080
Speaker 2: reticent to try if they don't like different, if they're

1098
01:05:47,600 --> 01:05:49,520
Speaker 2: they don't like different foods, or like they've heard that

1099
01:05:50,040 --> 01:05:53,840
Speaker 2: it's produced in an irresponsible manner all the time. I

1100
01:05:54,480 --> 01:05:56,200
Speaker 2: my like line by the time I got all the

1101
01:05:56,200 --> 01:05:57,680
Speaker 2: way around the table was like, if it makes you

1102
01:05:57,720 --> 01:06:03,880
Speaker 2: feel better, geese are asked, Still not a lot of takers.

1103
01:06:03,920 --> 01:06:06,040
Speaker 2: Will did try some, which I really respect him for.

1104
01:06:09,560 --> 01:06:14,560
Speaker 2: It was delicious. Yeah, the main that I got was

1105
01:06:14,560 --> 01:06:16,919
Speaker 2: another short rib thing. I ate a lot of short

1106
01:06:17,000 --> 01:06:20,000
Speaker 2: rib in Vegas. Yeah, yeah, it was great.

1107
01:06:20,080 --> 01:06:22,959
Speaker 1: I got a swordfish right.

1108
01:06:22,880 --> 01:06:27,600
Speaker 2: Because of the episode because you hadn't had it right, No,

1109
01:06:27,840 --> 01:06:28,760
Speaker 2: I had never had it.

1110
01:06:28,760 --> 01:06:32,840
Speaker 1: And it was delicious. It was really good. But this

1111
01:06:33,040 --> 01:06:35,200
Speaker 1: was another instance where I was like, why do I

1112
01:06:35,400 --> 01:06:36,320
Speaker 1: not have a y?

1113
01:06:36,320 --> 01:06:39,000
Speaker 2: Do I not have a fresh right?

1114
01:06:40,080 --> 01:06:41,520
Speaker 1: I can't eat it all? Yeah?

1115
01:06:41,720 --> 01:06:44,240
Speaker 2: I ate like four bites of that hecking short rib.

1116
01:06:45,640 --> 01:06:56,680
Speaker 1: Terrible. Yeah, it was delicious. And then I had a

1117
01:06:56,800 --> 01:07:02,080
Speaker 1: meal by myself where I had these hand rolls and

1118
01:07:02,200 --> 01:07:05,000
Speaker 1: it was really really good, really really it was actually

1119
01:07:05,000 --> 01:07:07,360
Speaker 1: a nice experience because the chefs were just talking to

1120
01:07:07,480 --> 01:07:07,960
Speaker 1: me about it.

1121
01:07:09,040 --> 01:07:10,560
Speaker 2: Oh that's great, like a hat a sushi like at

1122
01:07:10,560 --> 01:07:11,200
Speaker 2: a sushi barn.

1123
01:07:11,480 --> 01:07:13,560
Speaker 1: Yeah, but they weren't. I don't know. It was just

1124
01:07:13,680 --> 01:07:17,240
Speaker 1: kind of interesting because it's it was more like they

1125
01:07:17,320 --> 01:07:19,560
Speaker 1: were bored almost and they were talking to me instead

1126
01:07:19,600 --> 01:07:22,000
Speaker 1: of like a sum like, I don't know, let's impress her.

1127
01:07:24,000 --> 01:07:24,160
Speaker 2: Yeah.

1128
01:07:24,160 --> 01:07:26,960
Speaker 1: It was sweet. Yeah, but I did want to say

1129
01:07:27,720 --> 01:07:29,840
Speaker 1: I noticed when I was like, where can I eat

1130
01:07:31,320 --> 01:07:35,320
Speaker 1: for lunch? I noticed that the MGM had kura buddha

1131
01:07:35,680 --> 01:07:39,919
Speaker 1: pork kudha I think would be the Buddha. Yeah, yeah,

1132
01:07:40,200 --> 01:07:44,160
Speaker 1: everywhere everywhere, and it said it was the Wagu of pork,

1133
01:07:44,760 --> 01:07:48,200
Speaker 1: and I was like, why is this. I've never heard

1134
01:07:48,240 --> 01:07:50,920
Speaker 1: of it. Why is it on literally every menu at

1135
01:07:50,960 --> 01:07:54,360
Speaker 1: the MGM. I think that's a future episode, yeah, to

1136
01:07:54,520 --> 01:07:56,040
Speaker 1: talk about absolutely.

1137
01:07:56,360 --> 01:07:59,840
Speaker 2: Yeah, yeah yeah. I mean Buddha just means like black

1138
01:08:00,040 --> 01:08:03,000
Speaker 2: pig in Japanese, so so I'm sure it's just a

1139
01:08:03,080 --> 01:08:08,320
Speaker 2: specific breed a pig that someone at the MGM clearly

1140
01:08:09,080 --> 01:08:11,200
Speaker 2: has been like, no, this is what's up, this is

1141
01:08:11,240 --> 01:08:15,520
Speaker 2: what is up. Yeah, you're definitely like that. Yeah, I

1142
01:08:15,600 --> 01:08:18,200
Speaker 2: think I think that day I was again so nerve

1143
01:08:18,240 --> 01:08:22,519
Speaker 2: wracked about the idea of going into this action figure

1144
01:08:22,640 --> 01:08:25,840
Speaker 2: box of a podcast studio and making literally anything happen

1145
01:08:25,960 --> 01:08:28,759
Speaker 2: that I was just like in my room being anxious.

1146
01:08:29,600 --> 01:08:32,160
Speaker 2: So I think I just like did the classic classic

1147
01:08:32,240 --> 01:08:34,920
Speaker 2: vogel bomb and just ordered like smoke salmon bagel room

1148
01:08:35,000 --> 01:08:36,880
Speaker 2: service and was just like, don't talk to me.

1149
01:08:39,160 --> 01:08:41,240
Speaker 1: I figured it because like I feel like I sent

1150
01:08:41,360 --> 01:08:43,479
Speaker 1: a text to like a bunch of people and they

1151
01:08:43,520 --> 01:08:48,760
Speaker 1: were all like swats and I was like, understood, I

1152
01:08:49,040 --> 01:08:54,760
Speaker 1: shall go and get my hand through. Yeah yeah yeah.

1153
01:08:55,080 --> 01:08:59,040
Speaker 2: But but Okay, okay, we we saved perhaps the weirdest

1154
01:08:59,200 --> 01:09:02,519
Speaker 2: and most lovely or not most lovely, but like most

1155
01:09:02,680 --> 01:09:08,400
Speaker 2: Vegas experience for last because Annie took us out to

1156
01:09:08,640 --> 01:09:11,320
Speaker 2: Old Vegas the last night that we were in town,

1157
01:09:12,720 --> 01:09:17,880
Speaker 2: on our last trip there, because neither super Producer Andrew

1158
01:09:18,120 --> 01:09:20,360
Speaker 2: or I had ever been before. You know, like these

1159
01:09:20,400 --> 01:09:22,000
Speaker 2: were the first time so we had ever been to

1160
01:09:22,120 --> 01:09:24,600
Speaker 2: Vegas ever, and you know, we had been staying in

1161
01:09:24,720 --> 01:09:26,920
Speaker 2: New Vegas and New Vegas is on like one side

1162
01:09:26,920 --> 01:09:30,040
Speaker 2: of the airport and Old Vegas is kind of equidistant

1163
01:09:30,120 --> 01:09:33,560
Speaker 2: on the other side of the airport because apparently in

1164
01:09:33,640 --> 01:09:35,880
Speaker 2: the history of Vegas, they ran out of Vegas in

1165
01:09:35,960 --> 01:09:38,160
Speaker 2: the Old Vegas and so they started building the New Vegas.

1166
01:09:39,560 --> 01:09:44,280
Speaker 2: It's all very political and interesting in a weird, like

1167
01:09:44,479 --> 01:09:50,680
Speaker 2: mafia tized kind of way. But so you have a

1168
01:09:50,800 --> 01:09:52,599
Speaker 2: favorite restaurant in Old Vegas.

1169
01:09:54,280 --> 01:09:54,479
Speaker 1: I do.

1170
01:09:55,000 --> 01:09:55,240
Speaker 2: I do.

1171
01:09:57,160 --> 01:09:59,120
Speaker 1: So if you've never been to Vegas or have only

1172
01:09:59,200 --> 01:10:02,240
Speaker 1: been to New Vegas, yes, yes, there is very fascinating

1173
01:10:02,320 --> 01:10:08,280
Speaker 1: history here. But if you go like ten fifteen minutes

1174
01:10:08,320 --> 01:10:10,880
Speaker 1: away from New Vegas to Strip as they call it,

1175
01:10:11,479 --> 01:10:13,880
Speaker 1: that's where Old Vegas is. There's a bunch of the

1176
01:10:14,000 --> 01:10:17,280
Speaker 1: older casinos there. There's also a lot of cooler new

1177
01:10:17,320 --> 01:10:21,920
Speaker 1: stuff they're doing there. But I love this restaurant that

1178
01:10:22,240 --> 01:10:27,680
Speaker 1: is located in I believe it's called Four Roses, called

1179
01:10:27,760 --> 01:10:31,840
Speaker 1: Hugo Cellar, and it's like you go down into a cellar.

1180
01:10:33,160 --> 01:10:34,200
Speaker 1: It's old school.

1181
01:10:34,360 --> 01:10:38,440
Speaker 2: It is oh yeah, so old school. It's a steakhouse.

1182
01:10:38,560 --> 01:10:42,639
Speaker 2: It's a it's a basement steakhouse. And this is actually

1183
01:10:42,800 --> 01:10:46,439
Speaker 2: one of my very favorite types of restaurant because I

1184
01:10:46,640 --> 01:10:48,880
Speaker 2: was born a sixty five year old man and so

1185
01:10:49,080 --> 01:10:52,160
Speaker 2: I love stuff like this, Like all I want is

1186
01:10:52,200 --> 01:10:54,519
Speaker 2: to go into a basement and eat a giant steak.

1187
01:10:54,840 --> 01:10:57,759
Speaker 2: Like that's great, Like that's perfect.

1188
01:10:58,720 --> 01:11:00,720
Speaker 1: When you told me that, I were being like, oh good,

1189
01:11:02,360 --> 01:11:04,040
Speaker 1: because it was one of those things where I was like,

1190
01:11:04,080 --> 01:11:05,599
Speaker 1: I don't know if they're out, they're going to feel

1191
01:11:05,600 --> 01:11:09,240
Speaker 1: about this, like this is a really it's it's a thing.

1192
01:11:09,360 --> 01:11:11,080
Speaker 1: It's a specific experience.

1193
01:11:11,760 --> 01:11:14,760
Speaker 2: Yeah, yeah, I love it. Yeah.

1194
01:11:14,800 --> 01:11:16,240
Speaker 1: And then you said that, I was like, oh, I

1195
01:11:16,320 --> 01:11:18,080
Speaker 1: think I think this might.

1196
01:11:18,080 --> 01:11:21,519
Speaker 2: Be for you. Yeah yeah, Like and I want it

1197
01:11:21,600 --> 01:11:25,280
Speaker 2: to come with like with like like blanched vegetables, like

1198
01:11:25,400 --> 01:11:27,680
Speaker 2: I maybe want to eat a Caesar salad, like I

1199
01:11:27,760 --> 01:11:30,800
Speaker 2: want a shrimp cocktail, and I want a cocktail to

1200
01:11:30,960 --> 01:11:34,479
Speaker 2: come in a table side shaker that you pour yourself,

1201
01:11:34,600 --> 01:11:36,439
Speaker 2: or like maybe like a side car of this. Like

1202
01:11:36,520 --> 01:11:39,800
Speaker 2: they couldn't fit the whole cocktail into your silly martini glass,

1203
01:11:39,840 --> 01:11:42,400
Speaker 2: so they're going to serve you a side of your

1204
01:11:42,439 --> 01:11:45,320
Speaker 2: own cocktail on ice in an ice bucket so that

1205
01:11:45,400 --> 01:11:49,599
Speaker 2: you can refresh your own at will. That is all

1206
01:11:49,640 --> 01:11:51,200
Speaker 2: that I want. It's what happened, and that is literally

1207
01:11:51,280 --> 01:11:53,880
Speaker 2: what happened. And I was like, yes, yes, this is

1208
01:11:54,000 --> 01:11:55,080
Speaker 2: exactly what I wanted.

1209
01:11:56,040 --> 01:11:59,840
Speaker 1: Great, it was awesome. It was so funny because I

1210
01:12:00,040 --> 01:12:03,120
Speaker 1: didn't know that necessarily, but then when the cocktail came

1211
01:12:03,200 --> 01:12:06,400
Speaker 1: out and I was like, oh my god, that's exactly

1212
01:12:06,520 --> 01:12:08,040
Speaker 1: what you were exactly it.

1213
01:12:10,160 --> 01:12:14,880
Speaker 2: Oh heck yeah, yep, yep, yep. Yeah. So right, So

1214
01:12:15,000 --> 01:12:18,080
Speaker 2: it's so Hugo's cellar. It's in the basement of this

1215
01:12:18,520 --> 01:12:23,400
Speaker 2: of this old casino, and Old Vegas is definitely like

1216
01:12:23,560 --> 01:12:28,240
Speaker 2: less expensive than New Vegas and and a little bit stickier.

1217
01:12:29,880 --> 01:12:33,840
Speaker 1: Yeah, everybody we told we were going there at the

1218
01:12:33,840 --> 01:12:35,480
Speaker 1: wind We're like reading.

1219
01:12:36,200 --> 01:12:41,680
Speaker 2: Yeah, come on. But also like like a lot of

1220
01:12:41,720 --> 01:12:45,599
Speaker 2: it's it's a lot more I don't know, uh like vibrant.

1221
01:12:45,640 --> 01:12:47,720
Speaker 2: I want to say, like there's there's a lot more

1222
01:12:47,800 --> 01:12:50,040
Speaker 2: like kind of there's a lot of like local bands

1223
01:12:50,120 --> 01:12:53,320
Speaker 2: playing and and kind of that kind of vibe, which

1224
01:12:53,360 --> 01:12:55,960
Speaker 2: I really enjoy art show stuff like that.

1225
01:12:56,280 --> 01:12:56,479
Speaker 1: Yeah.

1226
01:12:56,520 --> 01:12:58,519
Speaker 2: But but okay, so so Hugo sellar. So yeah, so

1227
01:12:58,560 --> 01:13:00,599
Speaker 2: we so we go down into the cell or they

1228
01:13:00,680 --> 01:13:05,439
Speaker 2: give all the ladies a fresh cut red rose. Uh.

1229
01:13:06,000 --> 01:13:08,000
Speaker 2: I'm pretty sure they thought that we were on a

1230
01:13:08,080 --> 01:13:14,959
Speaker 2: date with Andrew that. Yeah, we did get a shrimp cocktail.

1231
01:13:15,160 --> 01:13:18,880
Speaker 2: It was hecking glorious. Uh I got I got a

1232
01:13:19,240 --> 01:13:21,839
Speaker 2: uh Manhattan because that's what I do with these places.

1233
01:13:22,800 --> 01:13:25,960
Speaker 2: But okay, so so so this place, the whole theme

1234
01:13:26,120 --> 01:13:30,400
Speaker 2: was like way too much food again, like and again

1235
01:13:30,520 --> 01:13:33,280
Speaker 2: like like we weren't even trying. We weren't even trying.

1236
01:13:33,360 --> 01:13:36,679
Speaker 2: We were attempting to be reasonable. But like so every

1237
01:13:37,000 --> 01:13:41,360
Speaker 2: entree there comes with like a bread and cracker basket

1238
01:13:41,479 --> 01:13:44,160
Speaker 2: to start you off, and then this table side salad

1239
01:13:44,280 --> 01:13:47,160
Speaker 2: that they come They come with a full salad bar

1240
01:13:47,320 --> 01:13:49,679
Speaker 2: to your table, like a salad bar on wheels comes

1241
01:13:49,720 --> 01:13:52,679
Speaker 2: to your table, and this guy is just shouting ingredients

1242
01:13:52,720 --> 01:13:55,000
Speaker 2: at you and you say yes or no, and he

1243
01:13:55,200 --> 01:13:57,360
Speaker 2: and he tosses your salad and then hands it to

1244
01:13:57,400 --> 01:14:00,800
Speaker 2: you and like and I I could swear that there

1245
01:14:00,840 --> 01:14:02,640
Speaker 2: were more ingredients than this, but the ones that I

1246
01:14:02,720 --> 01:14:07,200
Speaker 2: pulled from the menu online are baby tomatoes, marinated artichokes,

1247
01:14:07,280 --> 01:14:12,120
Speaker 2: hearts of palms, sliced mushrooms, blue cheese, croutons, wristed pine nuts,

1248
01:14:12,240 --> 01:14:17,360
Speaker 2: chopped eggs, red onions, and tiny little bay shrimp. And Annie,

1249
01:14:17,400 --> 01:14:18,600
Speaker 2: I think he said yes to all of that.

1250
01:14:19,320 --> 01:14:24,560
Speaker 1: I did. I was like just saying yes. He was

1251
01:14:24,640 --> 01:14:28,200
Speaker 1: like okay, And did I finish the salad?

1252
01:14:28,479 --> 01:14:28,519
Speaker 2: No?

1253
01:14:29,040 --> 01:14:30,280
Speaker 1: Because it was way.

1254
01:14:30,160 --> 01:14:32,080
Speaker 2: Too bad, because it was a full it was a

1255
01:14:32,120 --> 01:14:35,120
Speaker 2: full dinner worth of salad. We're one and a half

1256
01:14:35,240 --> 01:14:38,000
Speaker 2: courses in and like, we're already full, and I'm like,

1257
01:14:38,080 --> 01:14:42,640
Speaker 2: oh no, at which point they hit you with a

1258
01:14:42,680 --> 01:14:46,599
Speaker 2: little intermezso of heck and raspberry sorbet in a tiny

1259
01:14:46,680 --> 01:14:50,519
Speaker 2: little cone, which is delightful, But I don't need more

1260
01:14:50,560 --> 01:14:53,479
Speaker 2: food at this point, because okay, So we knew that

1261
01:14:53,520 --> 01:14:57,840
Speaker 2: we were in trouble, and we attempted to split a

1262
01:14:57,920 --> 01:15:00,240
Speaker 2: prime rib because I wanted the prime rib, because of

1263
01:15:00,240 --> 01:15:03,240
Speaker 2: course I wanted the prime rib see abovey Born a

1264
01:15:03,280 --> 01:15:06,120
Speaker 2: sixty five year old man, and I just want to

1265
01:15:06,160 --> 01:15:08,000
Speaker 2: dip my steak and horse radish sauce and I want

1266
01:15:08,040 --> 01:15:09,920
Speaker 2: to eat my really bloody steak. That's what I want

1267
01:15:09,960 --> 01:15:13,599
Speaker 2: to do. So we attempted to split the sixteen ounce

1268
01:15:13,680 --> 01:15:16,080
Speaker 2: prime rib and the waiter was like, of course, we

1269
01:15:16,160 --> 01:15:20,599
Speaker 2: can do that, no problem. I'm pretty sure something got

1270
01:15:20,640 --> 01:15:24,400
Speaker 2: lost in translation. Maybe they thought they were being nice. Yeah,

1271
01:15:24,640 --> 01:15:29,560
Speaker 2: I agree, but that was a full that was not

1272
01:15:29,840 --> 01:15:33,879
Speaker 2: a half portion. It's like we got too We definitely,

1273
01:15:34,280 --> 01:15:37,559
Speaker 2: we definitely each got a full sixteen ounce prime rib.

1274
01:15:37,600 --> 01:15:39,240
Speaker 2: And I was like, I'm going to die. I am

1275
01:15:39,320 --> 01:15:41,080
Speaker 2: going to die. This is going to be where it

1276
01:15:41,280 --> 01:15:41,920
Speaker 2: ends for me.

1277
01:15:44,760 --> 01:15:47,679
Speaker 1: We tried so hard. We were like, look, we cannot

1278
01:15:47,720 --> 01:15:48,400
Speaker 1: eat this much.

1279
01:15:48,600 --> 01:15:49,040
Speaker 2: We can't.

1280
01:15:49,120 --> 01:15:49,759
Speaker 1: Will you please?

1281
01:15:49,960 --> 01:15:52,000
Speaker 2: Will you please be honest?

1282
01:15:52,040 --> 01:15:55,080
Speaker 1: Of course, of course, and then he comes out these

1283
01:15:55,200 --> 01:15:58,800
Speaker 1: place and I remember being like, there's no way, there's

1284
01:15:58,960 --> 01:15:59,760
Speaker 1: literally no way.

1285
01:16:00,200 --> 01:16:01,440
Speaker 2: The six half.

1286
01:16:03,560 --> 01:16:04,840
Speaker 1: It's bigger than my face.

1287
01:16:05,439 --> 01:16:09,519
Speaker 2: Yeah, yeah, yeah, Oh.

1288
01:16:11,160 --> 01:16:12,120
Speaker 1: We tried our best.

1289
01:16:12,439 --> 01:16:14,920
Speaker 2: We did it, and again, like we were gonna be

1290
01:16:14,960 --> 01:16:17,320
Speaker 2: wandering around. We couldn't. We don't have we don't have

1291
01:16:17,560 --> 01:16:19,120
Speaker 2: many fridges. We couldn't take it with us.

1292
01:16:20,640 --> 01:16:22,840
Speaker 1: Oh there's garlic mashed potatoes involved too.

1293
01:16:23,000 --> 01:16:27,280
Speaker 2: Oh yeah, oh those were great. Yeah. And then and

1294
01:16:27,360 --> 01:16:29,760
Speaker 2: then there's also included in this whole thing. They bring

1295
01:16:29,840 --> 01:16:31,960
Speaker 2: you out a plate of like chocolate dipped like fresh

1296
01:16:31,960 --> 01:16:36,120
Speaker 2: strawberries and dried fruit and uh. And then they're like,

1297
01:16:36,240 --> 01:16:39,719
Speaker 2: do you want dessert? And we were like no, please,

1298
01:16:41,760 --> 01:16:44,960
Speaker 2: We were like stop, what are you talking?

1299
01:16:45,160 --> 01:16:47,920
Speaker 1: Was like on each of our plates. I did the

1300
01:16:48,120 --> 01:16:52,240
Speaker 1: best I could this like oh I feel terrible about

1301
01:16:52,840 --> 01:16:54,880
Speaker 1: oh god, yeah yeah.

1302
01:16:56,280 --> 01:16:58,800
Speaker 2: And and then like I was trying to make things better,

1303
01:16:59,040 --> 01:17:01,800
Speaker 2: so I I do love an espresso after a meal,

1304
01:17:01,880 --> 01:17:04,479
Speaker 2: and so I ordered an espresso and like I was

1305
01:17:04,560 --> 01:17:06,200
Speaker 2: so full. I was like, yeah, make it a double.

1306
01:17:07,479 --> 01:17:13,120
Speaker 2: And and the and the cup, the cup of espresso

1307
01:17:13,240 --> 01:17:15,479
Speaker 2: that came out was a coffee cup. It was a

1308
01:17:15,520 --> 01:17:19,960
Speaker 2: coffee cup full of espresso. It was the size of

1309
01:17:20,040 --> 01:17:24,320
Speaker 2: a normal It was easily six to eight ounces of

1310
01:17:24,520 --> 01:17:28,479
Speaker 2: espresso easy. I'm going to say eight. I'm going to

1311
01:17:28,520 --> 01:17:28,880
Speaker 2: say eight.

1312
01:17:30,240 --> 01:17:30,880
Speaker 1: Oh my god.

1313
01:17:32,200 --> 01:17:34,280
Speaker 2: I was like, how did you just overwhelm me with

1314
01:17:34,360 --> 01:17:35,519
Speaker 2: the digestif? Like what?

1315
01:17:40,360 --> 01:17:43,439
Speaker 1: But I was awake for the rest of it. It

1316
01:17:43,600 --> 01:17:49,120
Speaker 1: was terrific for Halloween band we stumbled upon later. Yeah, yeah,

1317
01:17:49,360 --> 01:17:52,799
Speaker 1: people ziplining above us, right.

1318
01:17:52,800 --> 01:17:55,080
Speaker 2: Because so part of the shtick in Old Vegas is

1319
01:17:55,120 --> 01:17:58,720
Speaker 2: they've shut down one of these old streets and like

1320
01:17:58,840 --> 01:18:01,200
Speaker 2: turned it into its own life, little weird theme park.

1321
01:18:01,560 --> 01:18:07,360
Speaker 2: It's got like this led screen domed above like like

1322
01:18:07,840 --> 01:18:11,160
Speaker 2: above the two rows of buildings that the street goes

1323
01:18:11,200 --> 01:18:12,960
Speaker 2: down through the middle of, and you can zip line

1324
01:18:13,720 --> 01:18:16,360
Speaker 2: because of course you can. You can zip line through that.

1325
01:18:16,560 --> 01:18:18,200
Speaker 2: Everyone's like, did you do that? I was like, no,

1326
01:18:19,479 --> 01:18:20,559
Speaker 2: I did, just eat.

1327
01:18:23,560 --> 01:18:25,320
Speaker 1: You don't even want to know how much.

1328
01:18:26,200 --> 01:18:29,479
Speaker 2: Completely ludicrous amout of stake. I'm not gonna zipline after that.

1329
01:18:31,760 --> 01:18:34,280
Speaker 2: But yeah, it was right before Halloween and there was

1330
01:18:34,360 --> 01:18:38,600
Speaker 2: this Halloween themed band that was playing for free, just

1331
01:18:38,720 --> 01:18:42,200
Speaker 2: out in the out in the public square, and they

1332
01:18:42,240 --> 01:18:45,360
Speaker 2: were Halloween themed because of their song choices, I guess,

1333
01:18:46,360 --> 01:18:50,920
Speaker 2: which included like war Pigs, I don't know, that's kind

1334
01:18:50,960 --> 01:18:56,320
Speaker 2: of halloweeny, the time war time, time warp, time warp, Yeah, sure, sure,

1335
01:18:56,479 --> 01:19:01,080
Speaker 2: from from Rocky Horror. Yeah. But the members were each

1336
01:19:01,240 --> 01:19:05,519
Speaker 2: dressed in were dressed up as like spooky characters, like

1337
01:19:05,640 --> 01:19:11,280
Speaker 2: the front man was Jack Skellington, the lead guitar was Beetlejuice.

1338
01:19:12,520 --> 01:19:14,320
Speaker 2: He was really good he was rock and he got

1339
01:19:14,400 --> 01:19:17,120
Speaker 2: so bored during time warp that he started playing the

1340
01:19:17,160 --> 01:19:19,880
Speaker 2: fret upside down. I was like, all right, man, I've

1341
01:19:19,920 --> 01:19:23,160
Speaker 2: never seen that, but that's that's aces. That's terrific.

1342
01:19:23,400 --> 01:19:26,600
Speaker 1: Good for you. It was great. It was such a

1343
01:19:26,800 --> 01:19:28,280
Speaker 1: fun thing to stumble upon.

1344
01:19:28,760 --> 01:19:32,040
Speaker 2: Yeah, yeah, that's guy in the Beauty of Vegas. Is like,

1345
01:19:33,439 --> 01:19:35,640
Speaker 2: you don't know, you never know, you never know.

1346
01:19:37,040 --> 01:19:37,599
Speaker 1: It was lovely.

1347
01:19:37,720 --> 01:19:39,439
Speaker 2: Thank you so much for taking us there.

1348
01:19:41,280 --> 01:19:43,880
Speaker 1: Thanks for going. That is a good time. They're like,

1349
01:19:44,080 --> 01:19:48,519
Speaker 1: let's go on my favorite places store, which was very

1350
01:19:48,680 --> 01:19:54,400
Speaker 1: very random. Oh but yeah, we had clearly a lot

1351
01:19:54,439 --> 01:19:57,160
Speaker 1: of delicious food, a lot of delicious tread too much.

1352
01:19:57,200 --> 01:19:59,439
Speaker 2: It was lovely. It was lovely, but I'm yeah, really

1353
01:19:59,640 --> 01:20:03,360
Speaker 2: was Yeah. If anyone else in Vegas wants to invite

1354
01:20:03,439 --> 01:20:07,200
Speaker 2: us to come to interview people and eat their food,

1355
01:20:07,560 --> 01:20:10,840
Speaker 2: oh man, it's maybe maybe not three times a year

1356
01:20:11,880 --> 01:20:13,200
Speaker 2: for like less than fifty.

1357
01:20:13,040 --> 01:20:16,840
Speaker 1: Hours actually in that yeah, but short time frame. But yeah,

1358
01:20:19,200 --> 01:20:21,320
Speaker 1: it was great. And and thanks to everybody who made

1359
01:20:21,360 --> 01:20:23,719
Speaker 1: it happen. And oh my god, who sent us food

1360
01:20:23,960 --> 01:20:26,320
Speaker 1: or suggested food or whatever.

1361
01:20:27,840 --> 01:20:31,120
Speaker 2: Yeah, yeah, so so grateful to everyone for all of

1362
01:20:31,200 --> 01:20:33,679
Speaker 2: these opportunities and they if you're if you're still listening

1363
01:20:33,720 --> 01:20:35,439
Speaker 2: to this, thank you for listening to us just ramble

1364
01:20:35,479 --> 01:20:38,439
Speaker 2: about food for for a very long time.

1365
01:20:40,640 --> 01:20:43,360
Speaker 1: Look, it was delicious, And like I said, this is

1366
01:20:43,479 --> 01:20:46,519
Speaker 1: somewhat of revenge for all of the jealousy I have

1367
01:20:47,560 --> 01:20:51,120
Speaker 1: reading your emails. Yeah, please keep them coming. Yes, oh

1368
01:20:51,280 --> 01:20:57,000
Speaker 1: oh never stop, never stop or ever stop. Well, speaking

1369
01:20:57,080 --> 01:20:59,360
Speaker 1: of if you would like to contact us, you can.

1370
01:20:59,479 --> 01:21:02,360
Speaker 1: You can eamil at Hello atsavorpod dot com.

1371
01:21:02,640 --> 01:21:04,800
Speaker 2: We are also on social media. You can find us

1372
01:21:04,880 --> 01:21:08,080
Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

1373
01:21:08,200 --> 01:21:10,000
Speaker 2: do hope to hear from you and to post some

1374
01:21:10,120 --> 01:21:14,960
Speaker 2: pictures for real, for real this time. Savor is production

1375
01:21:15,360 --> 01:21:17,960
Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you

1376
01:21:18,000 --> 01:21:21,160
Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

1377
01:21:21,280 --> 01:21:23,880
Speaker 2: listen to your favorite shows. Thanks as always to our

1378
01:21:23,920 --> 01:21:26,760
Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you

1379
01:21:26,840 --> 01:21:28,639
Speaker 2: for listening, and we hope that lots more good things

1380
01:21:28,720 --> 01:21:29,439
Speaker 2: are coming your way.