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Speaker 1: A while ago, a couple of weeks ago, you guys. Um,

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Speaker 1: we asked you guys to ask us any questions, and

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Speaker 1: y'all did, and so one of the questions has spurred

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Speaker 1: us to like talk about some things that we want

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Speaker 1: to share with you all because we love you all

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Speaker 1: so much. So the question was, what's your favor the

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Speaker 1: person wants to know what me and Robin's favorite restaurant

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Speaker 1: chain is, what's our go to order? You look like

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Speaker 1: you know good food. Yes, Robin and I are foodies,

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Speaker 1: and um, I would love a foodie channel where you

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Speaker 1: try new foods and you show your true, funny, authentic self. Okay,

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Speaker 1: so food channel coming soon, but until then, Okay, So

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Speaker 1: I remember when I was. I was like in my twenties,

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Speaker 1: every major city that I went to had a Morton's.

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Speaker 1: So like my goal was, I'm gonna go every Morton

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Speaker 1: under the sun, like I'm gonna I'm gonna get them all,

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Speaker 1: and I would all always go and I would order

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Speaker 1: they have like a crab cocktail, and then I would

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Speaker 1: have like the salmon even though it's a steakhouse. And

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Speaker 1: then for dessert they have like the lava cake. Boom.

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Speaker 1: That's my meal. Okay, I'm sorry with at that time,

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Speaker 1: I was drinking red wine. So with a glass of

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Speaker 1: red wine and you know, maybe two glasses, you know,

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Speaker 1: it's I canna be feeling myself. Okay, so that was

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Speaker 1: your chain. That was one of my changes. Okay, So

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Speaker 1: I'm off Morton's. I'm a Mashtoe's girl. Yes, so love

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Speaker 1: mash shows. So at this point, I've been to maybe

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Speaker 1: like four of them. Um, and I always get same

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Speaker 1: kind of like the same thing. So they have like

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Speaker 1: this crab cocktail for an appetizer. For the main meal,

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Speaker 1: I'll get the fish and then buttercake for dessert. What

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Speaker 1: and then a gray Goose dirty martini. Yes, yes, so good,

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Speaker 1: it's good. So I'm trying I really don't have a

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Speaker 1: chain restaurant that I'm like that's my go to. I'm

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Speaker 1: trying to think, like if if I'm like out in

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Speaker 1: the middle of nowhere, you know where, like there's not

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Speaker 1: like real nice restaurants, Like what restaurant do I feel

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Speaker 1: comfortable going to? Um? I don't, gosh, I think I

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Speaker 1: would rather starve, Like well, I think no, So so

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Speaker 1: for something like that, I know that you love cava.

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Speaker 1: Well yeah, so that's like a fast like I'm thinking

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Speaker 1: of like a sit down go out back or olive

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Speaker 1: garden no shade. But I don't go to that. No, no, no,

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Speaker 1: thank you. I'm good. Yeah, but I do like okay,

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Speaker 1: So like, um, there's like restaurant groups that like you

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Speaker 1: don't have similar type you know, it's like so, so

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Speaker 1: what is it? Um Copper Canyon Grill and Stanford Grill

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Speaker 1: and so it's like you're there. They're like by the

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Speaker 1: same people. Yeah, um, so I like I like those,

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Speaker 1: those are pretty much consistent. I do like those. So

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Speaker 1: what do you get? Like what my girl? What is

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Speaker 1: your go to? So? What my girl? Of course the

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Speaker 1: spinach dip, Yes, it's so good spinach and artichoke dip. Um,

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Speaker 1: and the the tuna salad. So it's like the ahi

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Speaker 1: tuna salad like so good as like mango and like that.

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Speaker 1: You know, I know it. Well, yes my salad. There

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Speaker 1: is a chale salad with salmon. That's my protein. And

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Speaker 1: then for dessert they used to have this apple cobbler

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Speaker 1: and then they took it off the menu. I hate

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Speaker 1: it when they do that. Yes, anytime something is good,

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Speaker 1: leave it alone. Why did they do that? Leave it alone.

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Speaker 1: Why do they do that? You know what's so frustrating

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Speaker 1: right now, like the you know, with the pandemic, the

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Speaker 1: price of food is like sky high, especially like crab meat.

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Speaker 1: So like I was at a restaurant and their menu

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Speaker 1: had prem of crab soup on it, and I went

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Speaker 1: to order and they were like, oh, we took it

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Speaker 1: off the menu because the crab is too expensive. And

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Speaker 1: that's probably the reason why you were there, right, Yes,

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Speaker 1: it's like you know, when you get something in your head,

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Speaker 1: You're like, I just want the crab suit. Yes, yea horrible, horrible,

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Speaker 1: but but I am um. I just like to eat.

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Speaker 1: I like to like try different restaurants. I don't like

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Speaker 1: to go to the same place all the time over

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Speaker 1: and over again. True, I like to try different ones,

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Speaker 1: but I do. There is a sense of peace when

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Speaker 1: I'm traveling and I know, for instance, RPM RPM has Um,

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Speaker 1: this RPM Italian, this RPM Steak, so I know, like

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Speaker 1: I was in Chicago and they have the RPMs are there,

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Speaker 1: and I know I'm going to get a great meal.

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Speaker 1: So that's it's always like comforting to know, Okay, this

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Speaker 1: this restaurant is gonna do me good and service, guys.

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Speaker 1: Service is key, and if like I know that Matshew's

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Speaker 1: has great service, Morton's always has great service. Like if

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Speaker 1: if there's ever a place that like them going to

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Speaker 1: all the time and they don't have great service, guess what,

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Speaker 1: I'm not going back exactly exactly. Um Nobu. I feel like,

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Speaker 1: yes if you get in you know, on in certain cities.

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Speaker 1: But Noble is also another chain that I'm like, Okay,

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Speaker 1: I want to go to all the Nobles. Yeah. Yeah,

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Speaker 1: I used to date this guy's named Sherman, and his

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Speaker 1: thing is he wants to go to all the nikky

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Speaker 1: beaches all over the world. So he and I went

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Speaker 1: to I think for oh yeah, where the ny Beach

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Speaker 1: in St. Barts, Nicky Beach in Miami. That's the only

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Speaker 1: one I know of. I didn't realize it was like

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Speaker 1: a thing. No, Ni, it's a It's weird because it's

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Speaker 1: not because I used to think that too. It's not

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Speaker 1: like a restaurant. It's like the you know, nikki beaches

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Speaker 1: always have the bar area or you can, um what

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Speaker 1: do you call it? Rent like the beach beds and

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Speaker 1: then you're always like right there by the water. Yeah,

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Speaker 1: so it's always like a beautiful experience. I don't think

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Speaker 1: I need to go to all of them, but I

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Speaker 1: know that there's one like in Capri. I think, so

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Speaker 1: you've been to four. So I'm trying to think of

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Speaker 1: the other two. Now that I've said four, I'm trying

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Speaker 1: to think of the other two. It's gonna come to me, y'all.

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Speaker 1: Tell y'all in a minute. I'm gonna think, Oh, there's

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Speaker 1: one in California. I went to that one. I can't

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Speaker 1: think of the fourth one. Okay. I will say, you know,

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Speaker 1: years ago, it used to be like I feel like

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Speaker 1: when you go to certain cities, there's like certain restaurants

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Speaker 1: that you just have to go to. So it's like

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Speaker 1: you go to l A, you want to go to Crustacean. Yes,

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Speaker 1: it's hard to get into. Yes, right. Miami was like, well,

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Speaker 1: years ago, what was like Prime one twin Yes, but

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Speaker 1: Prime one twel y'all can't get me in there? Right, Okay,

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Speaker 1: today y'all can't get me. That was like the popping

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Speaker 1: And how about New York Phelipe Chow you can't get

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Speaker 1: yeah Chow and change into something else and Mr Chow

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Speaker 1: and Mr Chow those used to be the spots back

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Speaker 1: in the day. I just think restaurants, a lot of

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Speaker 1: them are so fleeting, like you know, it'll be something

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Speaker 1: that's popping, popping, popping, popping. And then I remember, and

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Speaker 1: this used to kind of be a chain. I think

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Speaker 1: there's one in Miami and definitely one of New York.

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Speaker 1: Back of tow Listen, I've been a bag of towel

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Speaker 1: and been on top of the tables and there have

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Speaker 1: been a huge party going on, everybody popping champagne like

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Speaker 1: that was back in the day. Fun. And then you think, Okay,

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Speaker 1: if I go to same Barts and there's a bag

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Speaker 1: of tel you think about the same energy and you

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Speaker 1: don't know, okay, okay, okay, that's like S t K. Yes,

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Speaker 1: remember s t K, y'all. So S t K in

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Speaker 1: d C used to be popping because they would have

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Speaker 1: a DJ, and it didn't matter what the food tasted like,

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Speaker 1: because we're just excited because we're like feeling ourselves. We're

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Speaker 1: in there with the DJ. Actually, I met a boy,

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Speaker 1: a guy that I dated for a very long time

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Speaker 1: at st K in d C. Mr Miami, Mr. Yeah.

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Speaker 1: So anyway, there's an s t K in Miami. In

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Speaker 1: New York, in New York, in l A Vegas, in Vegas. Yeah,

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Speaker 1: the one of Miami's a little booty but s t K.

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Speaker 1: That's another change that used to be the spot. And

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Speaker 1: I can't remember what I would get there, but I

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Speaker 1: know that the bread that comes out in the pot

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Speaker 1: so good, all right, guys like salty, Oh yes, salty

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Speaker 1: on top and it's all like the butter and everything.

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Speaker 1: It's all like gooey and on. Okay, y'all got to

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Speaker 1: be good and hungry at this point before we I was.

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Speaker 1: I just want to say, so, my son Carter is

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Speaker 1: a foodie and you know, so recently I shared on

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Speaker 1: my Instagram page that he's been into cooking and people like,

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Speaker 1: you know, how did that happen? How did you get

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Speaker 1: them there? And it really developed from YouTube because he

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Speaker 1: would watch Gordon Ramsey, the show that Gordon Ramsey Hell's Kitchen.

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Speaker 1: So he would watch that on YouTube and like be

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Speaker 1: so intrigued and he would like want to try the food. Yeah,

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Speaker 1: so he became like a critic of like food, like

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Speaker 1: my food, anyone's food that he would eat. He's like

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Speaker 1: literally critiquing it like he's born and Ramsey. So I

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Speaker 1: love that. Yeah. So now he's just into like good food.

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Speaker 1: So now I'm kind of like motivated not to like

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Speaker 1: try new restaurants for me, but for him to take him, Like,

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Speaker 1: you know, I want to like, where are some Gordon

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Speaker 1: Ramsey restaurants? Can I like we can look that at?

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Speaker 1: Like I think he would be like so beside himself

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Speaker 1: if I took him to a Gordon Ramsey restaurant, he

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Speaker 1: would king love that. You know what other restaurant I

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Speaker 1: like now as you think of say Gordon Ramsey, Barton

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Speaker 1: g so Barne G and I think this one in Vegas,

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Speaker 1: Miami and l A. I think they the presentation of

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Speaker 1: the food is over the top, so over the top

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Speaker 1: that you're like this is amazing or freaking I'm sorry,

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Speaker 1: I don't want to cost today. Today is my customery day.

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Speaker 1: It's so amazing, But your kids would love that. I've

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Speaker 1: taken my kids there and it's like so they have

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Speaker 1: like this, um they do the desserts, like the cotton

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Speaker 1: They have a cotton candy and like the whole head

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Speaker 1: of Marie Antoinette is cotton candy and it's like maybe

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Speaker 1: three feet tall. It is. I think they do someone's

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Speaker 1: popcorn or something popcorn. They bring out a popcorn machine.

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Speaker 1: If you're eating, if you're about the experience, it's a experence.

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Speaker 1: If you eat like chicken and the popcorn chicken or something,

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Speaker 1: they bring out a popcor It is so amazing. Y'all

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Speaker 1: think I'm hungry. Y'all. We hope you enjoyed that reasonably

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Speaker 1: Shady highlight. You can catch the full episode on the

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Speaker 1: I Heart Radio app, Apple podcast, or wherever you get

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Speaker 1: your favorite shows. And we want to hear from you.

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Speaker 1: Get in touch with us on social media at reasonably

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Speaker 1: Shady or send us an email at What's Up at

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Speaker 1: reasonably shady dot com. See you next time. M