1 00:00:00,400 --> 00:00:01,520 Speaker 1: The Michael Berry Show. 2 00:00:01,840 --> 00:00:09,160 Speaker 2: Oh can you play something nice? That's Italian? I posted 3 00:00:09,160 --> 00:00:13,760 Speaker 2: the other day, and people thought I was joking. I said, 4 00:00:15,960 --> 00:00:22,400 Speaker 2: of Tilman Fritita's many accomplishments in his life. He's the 5 00:00:22,480 --> 00:00:25,800 Speaker 2: largest private restaurant owner. 6 00:00:26,440 --> 00:00:28,600 Speaker 3: That is a non public company. He took his company 7 00:00:28,600 --> 00:00:29,160 Speaker 3: back private. 8 00:00:29,440 --> 00:00:30,920 Speaker 4: He's the largest private. 9 00:00:30,640 --> 00:00:39,839 Speaker 3: Restaurant company owner in America. He owns multiple casino, multiple hotels, 10 00:00:39,880 --> 00:00:41,080 Speaker 3: way more hotels than you. 11 00:00:41,120 --> 00:00:43,440 Speaker 4: Whatever it is, that's your Italian. 12 00:00:43,520 --> 00:00:48,199 Speaker 3: That's what you're using for Italian. That's not even it's 13 00:00:48,240 --> 00:00:58,080 Speaker 3: not even distinctly Italian. Hey, we got to play Tracy 14 00:00:58,160 --> 00:01:02,200 Speaker 3: Chapman and Pavarotti in that duet at that open air 15 00:01:02,240 --> 00:01:05,000 Speaker 3: concert at some point, not right now. That one gets 16 00:01:05,040 --> 00:01:08,800 Speaker 3: me every time. Tracy Chapman's just sitting there being so cool, 17 00:01:08,840 --> 00:01:12,559 Speaker 3: but she's going, man, is this really happening? And Paver 18 00:01:12,640 --> 00:01:15,800 Speaker 3: Rody he doesn't even move. He's got his whole body 19 00:01:15,840 --> 00:01:19,040 Speaker 3: is an instrument, and he just stands there and it 20 00:01:19,160 --> 00:01:20,560 Speaker 3: just this comes out of him. 21 00:01:20,600 --> 00:01:20,759 Speaker 5: Man. 22 00:01:22,319 --> 00:01:23,759 Speaker 4: Oh, it's glorious. 23 00:01:23,840 --> 00:01:29,399 Speaker 3: Glorious anyway, So I said, the largest restaurant owner run 24 00:01:29,480 --> 00:01:31,040 Speaker 3: a private restaurant owner in America. 25 00:01:31,040 --> 00:01:31,920 Speaker 4: That's a big deal. 26 00:01:33,680 --> 00:01:39,520 Speaker 3: On many casinos, many hotels, high end hotels all over 27 00:01:39,560 --> 00:01:44,240 Speaker 3: the country. And oh, by the way, paid two point 28 00:01:44,240 --> 00:01:46,840 Speaker 3: two billion dollars to have an NBA franchise. That's not 29 00:01:46,880 --> 00:01:49,920 Speaker 3: an easy thing to do, you know, the King of 30 00:01:50,080 --> 00:01:52,920 Speaker 3: Galas and this guy's had a lot of accomplishments, but 31 00:01:53,000 --> 00:01:55,800 Speaker 3: of course, the most people know him for the pinnacle 32 00:01:56,120 --> 00:01:59,760 Speaker 3: of his career success, which was recently becoming a Michael 33 00:01:59,760 --> 00:02:03,680 Speaker 3: Berry Show sponsor. Tillman's one of those guys that I've 34 00:02:03,720 --> 00:02:06,680 Speaker 3: known for twenty five years. In those guys, you know, 35 00:02:06,720 --> 00:02:09,800 Speaker 3: always feel like they're too big to quote unquote advertise, 36 00:02:10,120 --> 00:02:12,160 Speaker 3: and I don't ask them to do it, but then 37 00:02:12,360 --> 00:02:15,080 Speaker 3: everybody they talk to is like, man, you know, Michael 38 00:02:15,080 --> 00:02:18,320 Speaker 3: mentioned you on the air, and eventually they realize we 39 00:02:18,360 --> 00:02:21,560 Speaker 3: should be partnering and supporting the show. So he did, 40 00:02:22,080 --> 00:02:28,079 Speaker 3: and it's his career pinnacle until it leaked out two 41 00:02:28,160 --> 00:02:33,520 Speaker 3: days ago that Donald Trump is naming him ambassador to Italy. 42 00:02:34,480 --> 00:02:37,120 Speaker 3: It is true, supposedly, yeah, it is. 43 00:02:38,480 --> 00:02:39,480 Speaker 4: Yeah. How cool is that? 44 00:02:41,480 --> 00:02:45,400 Speaker 3: How cool is that he'll open a restaurant in Florence 45 00:02:45,480 --> 00:02:46,640 Speaker 3: within within the month. 46 00:02:46,680 --> 00:02:48,400 Speaker 4: I mean, it's just it's just what he's going to do. 47 00:02:49,000 --> 00:02:50,000 Speaker 1: Huh. 48 00:02:50,320 --> 00:02:52,440 Speaker 3: It will not be a Joe's crapshack, I assure you, 49 00:02:52,919 --> 00:02:55,560 Speaker 3: and and he'll he'll set out to make it the 50 00:02:55,600 --> 00:02:59,880 Speaker 3: best damn restaurant in all of Roma or Milan, or 51 00:03:00,080 --> 00:03:04,960 Speaker 3: maybe all of them. Maybe you just never I love it. 52 00:03:05,120 --> 00:03:07,920 Speaker 3: Bubba Gump is not a ramon. Now you're making Tillman jokes. 53 00:03:07,919 --> 00:03:09,560 Speaker 3: And if he hears about this, he's gonna think I'm 54 00:03:09,560 --> 00:03:12,160 Speaker 3: making jokes at this expense. And I love Tilman. We 55 00:03:12,200 --> 00:03:14,480 Speaker 3: have a good friendship. But it's like Trump. You don't 56 00:03:14,480 --> 00:03:17,320 Speaker 3: make jokes about it. That's it's not that kind of relationship. 57 00:03:18,320 --> 00:03:22,639 Speaker 3: So I gave Emily the task of tracking down the 58 00:03:22,680 --> 00:03:27,960 Speaker 3: owner of vincentto this this restaurant, and we have him 59 00:03:28,000 --> 00:03:28,480 Speaker 3: on the line. 60 00:03:28,639 --> 00:03:30,320 Speaker 4: Is it Ricardo or Richardo? 61 00:03:32,760 --> 00:03:33,959 Speaker 1: It's a Ricardo. 62 00:03:34,480 --> 00:03:36,480 Speaker 4: But why do we need two seas? 63 00:03:38,200 --> 00:03:41,760 Speaker 1: Because wise I'm thinking I'm a Spanish guy, but I'm 64 00:03:41,800 --> 00:03:46,360 Speaker 1: Italian and I did don't change my name when I 65 00:03:46,440 --> 00:03:50,520 Speaker 1: came to America in Riqui or Rico. My name is Ricardo. 66 00:03:50,600 --> 00:03:53,400 Speaker 1: My I'm gonna called me in this way, So Riccardo, 67 00:03:53,640 --> 00:03:54,680 Speaker 1: two seas. 68 00:03:55,240 --> 00:03:58,120 Speaker 3: You and I have a lot in common because my 69 00:03:58,320 --> 00:04:01,840 Speaker 3: mother named me Michael. She never wanted me called Mike. 70 00:04:02,440 --> 00:04:04,960 Speaker 3: So to this day, I don't let anybody call me 71 00:04:05,120 --> 00:04:08,400 Speaker 3: Mike unless they're black, because blacks naturally call me Mike, 72 00:04:08,480 --> 00:04:09,960 Speaker 3: and I don't think they can help it, and I 73 00:04:10,040 --> 00:04:11,800 Speaker 3: just I answer to it. But nobody else do I 74 00:04:11,840 --> 00:04:14,960 Speaker 3: allow to call me Mike. So in that sense, I'm 75 00:04:14,960 --> 00:04:17,840 Speaker 3: from Orange, Texas and you're from where Palermo. 76 00:04:19,400 --> 00:04:26,279 Speaker 1: No, No, Palermo is a ccily is Peruja Puja, central 77 00:04:26,360 --> 00:04:29,880 Speaker 1: part of Italy. It is just in the heart of Italy. 78 00:04:29,960 --> 00:04:32,600 Speaker 1: It's very close to Florence and very close to a 79 00:04:32,720 --> 00:04:35,680 Speaker 1: Cisi in the town of San Francis. 80 00:04:35,880 --> 00:04:36,680 Speaker 4: Yes, of course St. 81 00:04:36,680 --> 00:04:40,839 Speaker 3: Francis of ASSISI so you do a good Italian accent, 82 00:04:40,960 --> 00:04:41,560 Speaker 3: really you do? 83 00:04:44,160 --> 00:04:45,400 Speaker 1: I mean I'm not faking it. 84 00:04:45,880 --> 00:04:46,840 Speaker 3: Well, that's real action. 85 00:04:48,800 --> 00:04:52,279 Speaker 1: Yes. When I moved here he had thirteen I mean 86 00:04:52,320 --> 00:04:55,880 Speaker 1: I couldn't speak any word in English. And yeah, I 87 00:04:55,880 --> 00:04:57,040 Speaker 1: mean I don't change. 88 00:04:57,680 --> 00:05:01,920 Speaker 3: Will I will tell you what I told my youngest son, Crockett. Crockett, 89 00:05:02,160 --> 00:05:02,960 Speaker 3: never change. 90 00:05:03,360 --> 00:05:06,800 Speaker 4: It's a great accent. It's it's an asset here. People 91 00:05:07,000 --> 00:05:07,400 Speaker 4: love it. 92 00:05:07,920 --> 00:05:10,640 Speaker 3: Of all the accents in the world, Ramone ranked the 93 00:05:10,680 --> 00:05:13,680 Speaker 3: accents of the world that we would most you. 94 00:05:13,640 --> 00:05:15,640 Speaker 4: Would put Spanish before Italian. 95 00:05:18,120 --> 00:05:18,400 Speaker 1: Girls. 96 00:05:18,400 --> 00:05:20,359 Speaker 4: I'm talking about a dude. He's a dude. He's a 97 00:05:20,440 --> 00:05:23,599 Speaker 4: dude just for dudes. Huh. 98 00:05:23,920 --> 00:05:26,240 Speaker 3: You put friends above Italian, not me. I think this 99 00:05:26,360 --> 00:05:28,080 Speaker 3: right here, I like, well, like what this guy's working 100 00:05:28,160 --> 00:05:28,800 Speaker 3: right here? 101 00:05:29,080 --> 00:05:31,080 Speaker 4: Yeah? Does he ham it up a little? Maybe? You 102 00:05:31,080 --> 00:05:31,920 Speaker 4: know what? I hope he does. 103 00:05:32,279 --> 00:05:35,719 Speaker 3: I like to think he does. It's a smart business. No, 104 00:05:35,839 --> 00:05:37,080 Speaker 3: he's not going to say a rividertcy. 105 00:05:37,200 --> 00:05:37,599 Speaker 4: I'm sorry. 106 00:05:37,640 --> 00:05:40,719 Speaker 3: I have a producer named Ramon and he sometimes interrupts 107 00:05:40,720 --> 00:05:43,480 Speaker 3: the show. So how did you start, Vincento. 108 00:05:45,160 --> 00:05:51,039 Speaker 1: At the basic? Yeah, Vincanto is, we started two years 109 00:05:51,080 --> 00:05:54,880 Speaker 1: ago and basically I was a gentleman manager in an 110 00:05:55,200 --> 00:05:58,240 Speaker 1: other place and another went back. I was making a 111 00:05:58,320 --> 00:06:04,000 Speaker 1: happy the owner, so I decided why not to open 112 00:06:04,200 --> 00:06:08,800 Speaker 1: my own wine bar. But I created an LLC with 113 00:06:09,520 --> 00:06:14,800 Speaker 1: six different partners, and I'm the co owner together with 114 00:06:14,880 --> 00:06:19,400 Speaker 1: these guys and also co manager together with Georgio the 115 00:06:19,480 --> 00:06:22,600 Speaker 1: main investor, together with me. So basically we open this 116 00:06:23,279 --> 00:06:27,279 Speaker 1: wine bar, shopper, little shopper. We are selling a niche 117 00:06:27,680 --> 00:06:33,520 Speaker 1: wines and also we have the kitchen and my consult antony, Hey, 118 00:06:33,520 --> 00:06:36,440 Speaker 1: look you better to cook a well line in that 119 00:06:36,600 --> 00:06:40,680 Speaker 1: area of a Houston because the people they are pretending 120 00:06:40,920 --> 00:06:43,640 Speaker 1: that good food. In fact, I mean the kitchen is 121 00:06:43,680 --> 00:06:48,920 Speaker 1: doing pretty well. We have two amazing cooks from Argentina, 122 00:06:49,400 --> 00:06:54,520 Speaker 1: husband and wife. I'm also one of the chefs together 123 00:06:54,560 --> 00:06:57,680 Speaker 1: with the Stephanie the other investors. So it's kind of 124 00:06:58,960 --> 00:07:06,320 Speaker 1: very unique and very versatile, eclectic space. And yeah, we 125 00:07:06,360 --> 00:07:09,520 Speaker 1: are not inventing the wheel, and for us, it's important 126 00:07:10,600 --> 00:07:13,640 Speaker 1: they approach that we have with the with customers because 127 00:07:14,400 --> 00:07:18,720 Speaker 1: we are not making a lot of volumes, but we 128 00:07:18,880 --> 00:07:23,360 Speaker 1: are hoping that the customers that they're coming back and 129 00:07:23,640 --> 00:07:29,160 Speaker 1: we wanted to treat them well. So but everybody, everybody 130 00:07:29,240 --> 00:07:31,320 Speaker 1: at the same level. 131 00:07:31,640 --> 00:07:35,960 Speaker 3: So I don't know if I like that everybody at 132 00:07:35,960 --> 00:07:37,640 Speaker 3: the same level, because I want to come in and 133 00:07:37,680 --> 00:07:39,760 Speaker 3: get just a little bit better than everybody else. 134 00:07:39,640 --> 00:07:40,360 Speaker 4: Not a lot better. 135 00:07:40,880 --> 00:07:43,440 Speaker 3: I just want to feel like I'm getting a little bit. Ricardo, 136 00:07:43,480 --> 00:07:44,880 Speaker 3: does your wife work there with you? 137 00:07:46,840 --> 00:07:52,160 Speaker 1: My wife she's a successful attorney on the oil and 138 00:07:52,200 --> 00:07:57,960 Speaker 1: GASA and but basically she's helping me. She's giving me 139 00:07:58,240 --> 00:08:06,160 Speaker 1: advice and uh, basically, uh, she's she's solving a lot 140 00:08:06,160 --> 00:08:10,200 Speaker 1: of problems for me because I'm doing a lot of accounting, 141 00:08:10,600 --> 00:08:15,280 Speaker 1: a lot of back office, and then with her experience, 142 00:08:15,800 --> 00:08:20,600 Speaker 1: basically she can help me in something that is pretty 143 00:08:21,160 --> 00:08:22,160 Speaker 1: easy for her. 144 00:08:22,400 --> 00:08:27,720 Speaker 3: All right, hold on, hold on, he's Ricardo Guri Guerri 145 00:08:28,040 --> 00:08:30,920 Speaker 3: and it's vincanto v I n essay into hold on. 146 00:08:32,360 --> 00:08:36,720 Speaker 4: That's why I had my guitar probably out of tune. 147 00:08:36,800 --> 00:08:38,040 Speaker 1: Now you might have to edit that. 148 00:08:38,440 --> 00:08:42,280 Speaker 4: This is Mark Chestnut enjoy Bizaar of Talk radio. 149 00:08:45,880 --> 00:08:48,240 Speaker 3: That is on YouTube and about once a year I 150 00:08:48,320 --> 00:08:51,400 Speaker 3: go back and and watch it. And it's an outdoor 151 00:08:51,520 --> 00:08:54,760 Speaker 3: concert and it is the most powerful thing in the world. 152 00:08:55,360 --> 00:08:58,479 Speaker 3: We hear on The Michael Berry Show live in caricatures, 153 00:08:59,559 --> 00:09:05,599 Speaker 3: So you know, if you're going to Japan, we think of, 154 00:09:06,000 --> 00:09:09,760 Speaker 3: you know, World War two and sushi and sumo wrestling. 155 00:09:10,200 --> 00:09:13,080 Speaker 3: We kind of keep everything very simple, very simple. Everything 156 00:09:13,200 --> 00:09:16,800 Speaker 3: is a caricature. So when Ricardo came on, we immediately 157 00:09:16,880 --> 00:09:23,000 Speaker 3: thought about, you know, Pavaratti and that concert and Charcuteri Ricardo. 158 00:09:23,600 --> 00:09:26,880 Speaker 3: When my assistant Emily came in and needed a rushed 159 00:09:27,480 --> 00:09:33,800 Speaker 3: charcuterie board, do you remember this, Yeah? 160 00:09:33,840 --> 00:09:38,160 Speaker 1: I remember. She was in Russia for something important. 161 00:09:39,280 --> 00:09:42,760 Speaker 3: And everything I do is important, whether it's important or not. 162 00:09:43,320 --> 00:09:45,199 Speaker 4: Did you notice how many tattoos she had? 163 00:09:47,360 --> 00:09:51,520 Speaker 1: Uh, yes, I know it is she's a she's a 164 00:09:51,760 --> 00:09:54,840 Speaker 1: I like her tattoos. Do you have tattoos? I don't 165 00:09:54,840 --> 00:10:01,560 Speaker 1: know what. And no. And I just because I'm older. 166 00:10:01,679 --> 00:10:04,880 Speaker 1: I'm forty three, a three heater, so I think that 167 00:10:05,600 --> 00:10:08,640 Speaker 1: when the people are younger, they are better on my 168 00:10:08,800 --> 00:10:09,319 Speaker 1: young people. 169 00:10:10,040 --> 00:10:12,199 Speaker 4: Well, she's in her thirties. You wouldn't guess it, but 170 00:10:12,320 --> 00:10:13,200 Speaker 4: she's in her thirties. 171 00:10:14,440 --> 00:10:16,640 Speaker 1: I was thinking twenty one, twenty two. 172 00:10:16,760 --> 00:10:20,079 Speaker 3: Yeah, no, she looks very young, but she's she worked 173 00:10:20,120 --> 00:10:22,319 Speaker 3: for me ten years ago. You can believe that. 174 00:10:23,480 --> 00:10:24,360 Speaker 4: I have to tell you. 175 00:10:24,600 --> 00:10:28,760 Speaker 3: So, Ramona and I had the charcoteri and it was fantastic, 176 00:10:31,000 --> 00:10:31,360 Speaker 3: Thank you. 177 00:10:31,760 --> 00:10:36,400 Speaker 1: Thank you. Yeah, we are trying to have a Italian 178 00:10:38,400 --> 00:10:42,600 Speaker 1: cheese and meat. We have a local supplier, so it's 179 00:10:42,679 --> 00:10:47,000 Speaker 1: a select food and yeah, because we wanted to offer 180 00:10:47,280 --> 00:10:48,840 Speaker 1: something that is different. 181 00:10:48,600 --> 00:10:50,319 Speaker 4: From So that was my question. 182 00:10:50,520 --> 00:10:53,079 Speaker 3: Do you have do you do you struggle to get 183 00:10:53,160 --> 00:10:55,719 Speaker 3: anything from Italy that you would really like to have 184 00:10:56,120 --> 00:10:57,240 Speaker 3: or are you able to get everything? 185 00:11:00,160 --> 00:11:00,199 Speaker 5: Not? 186 00:11:00,480 --> 00:11:04,120 Speaker 1: Not really so my mama sometimes when she's flying to 187 00:11:04,800 --> 00:11:08,719 Speaker 1: the United States, she's trying to smuggle some meat. But 188 00:11:09,240 --> 00:11:13,280 Speaker 1: last time in October, she got busted by the little 189 00:11:13,360 --> 00:11:17,360 Speaker 1: dog at the custom patroller and she was crying because saying, 190 00:11:17,640 --> 00:11:20,360 Speaker 1: come on, this is for my son. She needs he 191 00:11:20,520 --> 00:11:26,280 Speaker 1: needs met the charcuter but they de sized everything from her. 192 00:11:26,720 --> 00:11:31,439 Speaker 1: So not easy, not easy and very expensive, especially for 193 00:11:31,559 --> 00:11:38,960 Speaker 1: the cheese because Regiano Granda Padano this is a specialty cheeser. 194 00:11:39,280 --> 00:11:44,520 Speaker 1: Here you have a higher taxes and for a meter 195 00:11:45,200 --> 00:11:50,560 Speaker 1: is not allowed, especially for the good ones like for example, 196 00:11:51,960 --> 00:11:56,920 Speaker 1: the panchette salami similar that, especially because it's related to 197 00:11:57,080 --> 00:12:03,000 Speaker 1: the FDA, and I don't want to have a diseasy 198 00:12:03,280 --> 00:12:06,079 Speaker 1: inside the meet that can of spread out here in 199 00:12:06,120 --> 00:12:10,000 Speaker 1: the United States. So they are very stricter and not 200 00:12:10,240 --> 00:12:14,319 Speaker 1: easy to find the good quality price ratio. So if 201 00:12:14,480 --> 00:12:17,800 Speaker 1: we wanted the original staff, we have to pay a premium. 202 00:12:18,360 --> 00:12:22,760 Speaker 1: So for this reason, our Squity board, I mean it's 203 00:12:22,800 --> 00:12:27,200 Speaker 1: not expensive, it's part of the market, but for us 204 00:12:27,440 --> 00:12:30,719 Speaker 1: it is important the presentation. So I want to give 205 00:12:30,760 --> 00:12:34,800 Speaker 1: you the board and everything just to present in a 206 00:12:35,160 --> 00:12:38,400 Speaker 1: different way because in it to go boxes. 207 00:12:38,880 --> 00:12:41,599 Speaker 3: It's kind of sad, yeah, no it is, but the 208 00:12:41,720 --> 00:12:45,240 Speaker 3: fact that you gave her the board and trusted her 209 00:12:45,400 --> 00:12:47,960 Speaker 3: to bring the board back now you weren't there yesterday 210 00:12:48,000 --> 00:12:51,720 Speaker 3: when she brought it back. But my wife's no thank 211 00:12:51,840 --> 00:12:55,360 Speaker 3: you to her for having rushed it was please take 212 00:12:55,400 --> 00:12:58,319 Speaker 3: the boards back and will buy your meal there. 213 00:12:58,840 --> 00:13:01,160 Speaker 4: So I asked her what she had, and I made 214 00:13:01,200 --> 00:13:01,560 Speaker 4: a note. 215 00:13:02,000 --> 00:13:05,199 Speaker 3: She went in yesterday and she had a calamari and 216 00:13:05,440 --> 00:13:09,719 Speaker 3: vincanto salad and she said it was delicious, and she 217 00:13:09,880 --> 00:13:13,079 Speaker 3: had a glass of wine and she was So I 218 00:13:13,160 --> 00:13:17,560 Speaker 3: would like to think that people will reward such gestures 219 00:13:17,679 --> 00:13:22,719 Speaker 3: because in a world of big box stores and multinational corporations, 220 00:13:23,200 --> 00:13:26,559 Speaker 3: you know, this guy chasing his passion in his little 221 00:13:26,679 --> 00:13:33,320 Speaker 3: vincanto you know, Italian market wine shop. That's the kind 222 00:13:33,360 --> 00:13:35,200 Speaker 3: of businesses we want to keep in business. 223 00:13:36,080 --> 00:13:37,960 Speaker 4: Ricardo, you mentioned the FDA. 224 00:13:38,240 --> 00:13:41,040 Speaker 3: So my kids are from Ethiopia, and when we have 225 00:13:41,200 --> 00:13:41,760 Speaker 3: friends who. 226 00:13:41,640 --> 00:13:44,080 Speaker 4: Are Ethiopian who go to Ethiopia. 227 00:13:43,640 --> 00:13:47,400 Speaker 3: And come back, they have to smuggle certain Ethiopian food 228 00:13:47,440 --> 00:13:50,400 Speaker 3: products that we want back into the country that you 229 00:13:50,480 --> 00:13:53,360 Speaker 3: can't get here. My wife's from India, yes, so we 230 00:13:53,520 --> 00:13:57,199 Speaker 3: have to have food products smuggled in from India. The 231 00:13:57,440 --> 00:14:01,240 Speaker 3: FDA is not here to protect people. I have a 232 00:14:01,360 --> 00:14:05,920 Speaker 3: friend who owns a place called Laboucherie and He's Italian. 233 00:14:06,160 --> 00:14:11,559 Speaker 3: French came to Spring twenty years ago and they do 234 00:14:11,800 --> 00:14:15,960 Speaker 3: these stuffed meats and things like that. And beef tallow, 235 00:14:16,080 --> 00:14:18,920 Speaker 3: which has been Robert F. Kennedy's big push, was very natural. 236 00:14:19,000 --> 00:14:21,560 Speaker 3: Beef tallot has so many benefits and nobody does it anymore. 237 00:14:21,920 --> 00:14:25,200 Speaker 3: I said, Jason, if I can get you a market 238 00:14:25,280 --> 00:14:27,000 Speaker 3: for beef tallow. So I called a friend of mine 239 00:14:27,040 --> 00:14:29,120 Speaker 3: that owns Federal American Grill not far from you, and 240 00:14:29,160 --> 00:14:30,880 Speaker 3: I said, Hey, would you be willing to use beef 241 00:14:30,920 --> 00:14:33,440 Speaker 3: tallow if I can get you, I can get it 242 00:14:33,480 --> 00:14:35,960 Speaker 3: provide will you buy from Laboucherie. I'd like to build 243 00:14:36,040 --> 00:14:38,760 Speaker 3: up his restaurant business and bring back beef tallow And 244 00:14:38,800 --> 00:14:40,920 Speaker 3: he said, I would love to. It's hard to get. 245 00:14:41,120 --> 00:14:42,920 Speaker 3: You know, women put it on their skin. It has 246 00:14:43,760 --> 00:14:46,760 Speaker 3: all these benefits. And he said, well, Michael, I started 247 00:14:46,800 --> 00:14:49,360 Speaker 3: the process based on our call. He has an FDA 248 00:14:49,520 --> 00:14:52,640 Speaker 3: inspector full time because he is a meat processing plant 249 00:14:52,760 --> 00:14:55,480 Speaker 3: for all these things. But so much of what is 250 00:14:55,560 --> 00:14:59,480 Speaker 3: supposed to protect us in this country, Ricardo is actually 251 00:14:59,720 --> 00:15:03,320 Speaker 3: just protecting something that a lobbyist interest from red dye 252 00:15:03,560 --> 00:15:05,720 Speaker 3: in the in the foods is terrible for kids or 253 00:15:05,760 --> 00:15:08,720 Speaker 3: the fake sugars. Hold on just a second, Riccardinal lifestyles 254 00:15:08,760 --> 00:15:11,360 Speaker 3: are not so rich and famous are as. 255 00:15:11,440 --> 00:15:13,600 Speaker 1: I call it the Michael Berry Joe. 256 00:15:15,680 --> 00:15:17,720 Speaker 4: Ricardo pronounced your last name for me. Please. 257 00:15:19,920 --> 00:15:28,880 Speaker 5: It's a Guerieri translate GUERRIERI so translated that means warriors basically, 258 00:15:31,880 --> 00:15:33,560 Speaker 5: And I know it's difficult. 259 00:15:34,320 --> 00:15:35,760 Speaker 4: No, it's Gueri Edi. 260 00:15:35,960 --> 00:15:36,320 Speaker 5: I got it. 261 00:15:36,520 --> 00:15:37,320 Speaker 3: I just needed to know. 262 00:15:39,440 --> 00:15:42,400 Speaker 1: The problem is that we did. The teachers when over 263 00:15:42,680 --> 00:15:46,680 Speaker 1: my my kids, they can't pronounce it, so they're calling 264 00:15:46,960 --> 00:15:49,040 Speaker 1: just for the first name. 265 00:15:49,800 --> 00:15:51,880 Speaker 3: All right, Ricardo, I'm gonna I'm gonna read your menu 266 00:15:51,960 --> 00:15:56,440 Speaker 3: to you so people notice. And there are things that 267 00:15:56,520 --> 00:15:58,480 Speaker 3: I noticed that are I don't want to say missing, 268 00:15:59,560 --> 00:16:01,200 Speaker 3: but that a lot of people when you kind of 269 00:16:01,240 --> 00:16:03,200 Speaker 3: have an idea of what you're walking into, and I 270 00:16:03,320 --> 00:16:06,600 Speaker 3: want you to tell me, you know, we're these space limitations. 271 00:16:06,920 --> 00:16:08,240 Speaker 4: Was this trying to cross you? 272 00:16:08,360 --> 00:16:08,480 Speaker 1: You know? 273 00:16:08,560 --> 00:16:12,560 Speaker 3: Because proper use of your kitchen I've come to learn 274 00:16:12,640 --> 00:16:16,040 Speaker 3: from people like Russell Lebara and Johnny Caraba and Tony 275 00:16:16,120 --> 00:16:19,280 Speaker 3: Vallone and Tilman Fertita. That's that's how you get food 276 00:16:19,360 --> 00:16:24,160 Speaker 3: out on time, consistently, properly. You can't serve everything all 277 00:16:24,280 --> 00:16:28,680 Speaker 3: the time, so your appetizers don't my glasses. Let me 278 00:16:28,760 --> 00:16:32,360 Speaker 3: move my mic olive mix, which is mixed olives and 279 00:16:32,520 --> 00:16:37,480 Speaker 3: kalamado olives, popcorn patatas critas. That's French fries for you, 280 00:16:37,560 --> 00:16:44,160 Speaker 3: ramon calamari, free tea fried fried goat cheeseballs. Then your 281 00:16:44,280 --> 00:16:51,600 Speaker 3: share a boles are anchovy crostinos, preshido, proscheto, crostinos, antipasto, skewers, 282 00:16:52,400 --> 00:17:00,240 Speaker 3: bruschetta tre color or tricolore, sarsana ro which is six 283 00:17:00,360 --> 00:17:06,800 Speaker 3: rolls composed of cucumbers, rakota, smoked salmon, avocado, salt and pepper, balsamic, 284 00:17:06,880 --> 00:17:14,520 Speaker 3: vinegar and sesame seeds. Salads are ponzanea, caprice, caprece, vincanto 285 00:17:14,800 --> 00:17:18,960 Speaker 3: and avocado savice, which sounds delicious. And then your boards 286 00:17:19,160 --> 00:17:22,800 Speaker 3: is what we got are the basic charcuterie, the cheese, 287 00:17:23,200 --> 00:17:25,920 Speaker 3: the crostini, and then the grand board. I have to 288 00:17:26,040 --> 00:17:30,280 Speaker 3: tell you we make our charcuterie at home. My wife 289 00:17:30,640 --> 00:17:33,159 Speaker 3: prides herself on a big, elaborate charcuterie. A lot of 290 00:17:33,200 --> 00:17:35,520 Speaker 3: times in the afternoon I do a morning show and 291 00:17:35,520 --> 00:17:38,640 Speaker 3: then an evening show, and in the early afternoon I'll 292 00:17:38,680 --> 00:17:43,040 Speaker 3: have someone over and maybe a show sponsor. It may 293 00:17:43,119 --> 00:17:46,600 Speaker 3: be a politician, it may be a writer, professor, somebody 294 00:17:46,600 --> 00:17:48,639 Speaker 3: that I'm interested in. And my wife will make this 295 00:17:48,760 --> 00:17:51,440 Speaker 3: big charcuterie board and she takes pride in that, but 296 00:17:51,520 --> 00:17:55,200 Speaker 3: occasionally we have to buy one. And she remarked that 297 00:17:55,359 --> 00:17:57,800 Speaker 3: your prices are very good. It was twenty two dollars 298 00:17:58,160 --> 00:18:00,359 Speaker 3: for a charcuterie board and thirty six dollars for the 299 00:18:00,440 --> 00:18:04,840 Speaker 3: grand board, which is grande board, which is the three cheeses, 300 00:18:04,880 --> 00:18:10,480 Speaker 3: three meats by get mustard, cornish, honey, fruit and nuts. 301 00:18:12,480 --> 00:18:14,800 Speaker 3: I mean, some people I think that's expensive, but in 302 00:18:15,400 --> 00:18:19,000 Speaker 3: on the West side of Houston, with that level, with 303 00:18:19,119 --> 00:18:21,440 Speaker 3: that quality of ingredients, that's a pretty good price. 304 00:18:23,040 --> 00:18:27,800 Speaker 1: Yeah. And especially we are okay to cut a little 305 00:18:27,840 --> 00:18:31,160 Speaker 1: bit maca on food because at the end of the day, 306 00:18:31,880 --> 00:18:35,800 Speaker 1: all the food, all these menu that we created, it's 307 00:18:35,960 --> 00:18:41,679 Speaker 1: something to pare well with wine because at the end 308 00:18:41,720 --> 00:18:43,840 Speaker 1: of the day we are a wine shopper. And then 309 00:18:44,320 --> 00:18:47,160 Speaker 1: I'm prouder to tell you that the selection of food 310 00:18:47,280 --> 00:18:51,720 Speaker 1: is pretty big to be a wine bar. So but 311 00:18:52,520 --> 00:18:57,120 Speaker 1: it's it's what Italians are good to do to pare 312 00:18:57,480 --> 00:18:58,719 Speaker 1: food and wine. 313 00:18:59,280 --> 00:19:02,240 Speaker 4: And I'm I'm happy, Ricardo. 314 00:19:02,320 --> 00:19:05,399 Speaker 3: I will tell you that many is the day that 315 00:19:05,600 --> 00:19:10,560 Speaker 3: I don't eat a traditional entree. My wife and I 316 00:19:10,800 --> 00:19:13,720 Speaker 3: will have a charcuterie board and a glass of wine 317 00:19:14,119 --> 00:19:18,520 Speaker 3: and that is our dinner. And I can do proteins. 318 00:19:18,600 --> 00:19:21,440 Speaker 3: I can stay away from carbs. I don't feel full. 319 00:19:22,240 --> 00:19:25,000 Speaker 3: It's a little bit lighter and it's great flavors, so 320 00:19:25,200 --> 00:19:27,200 Speaker 3: I get it. But I'm gonna ask you a question. 321 00:19:28,000 --> 00:19:30,880 Speaker 3: And I'm not trying to tell you to change it, obviously, 322 00:19:30,920 --> 00:19:33,280 Speaker 3: because you're doing what you're doing well. But I would 323 00:19:33,359 --> 00:19:36,560 Speaker 3: ask you if you were going to add one thing, 324 00:19:36,760 --> 00:19:40,159 Speaker 3: especially because the marketplace has this idea of you know, 325 00:19:40,320 --> 00:19:43,160 Speaker 3: what Italian food is, even though you're a wine bar. 326 00:19:43,880 --> 00:19:47,800 Speaker 3: Would it be a lasagna? I'm thinking of something you 327 00:19:47,880 --> 00:19:50,520 Speaker 3: could make in bulk, right, you can make before people 328 00:19:50,600 --> 00:19:52,000 Speaker 3: got there and then carve out. 329 00:19:52,240 --> 00:19:53,119 Speaker 4: Have you ever thought about that? 330 00:19:54,720 --> 00:19:59,639 Speaker 1: Yes, sir, And thanks for tell you about death, because 331 00:20:01,240 --> 00:20:07,119 Speaker 1: we did a weddinger and we did a special dinner 332 00:20:07,320 --> 00:20:12,760 Speaker 1: for some Japanese executive for a chemical company, and basically 333 00:20:12,840 --> 00:20:19,000 Speaker 1: we prepare homemade lasagna on Christmas. I have already a 334 00:20:19,160 --> 00:20:24,600 Speaker 1: customer that they are super nice, Ken Rosanna, that they 335 00:20:24,680 --> 00:20:28,199 Speaker 1: asked me, Hey, can you do homemade lasagna for us? 336 00:20:28,640 --> 00:20:32,240 Speaker 1: We are paying whatever is necessary to pay, but instided 337 00:20:32,320 --> 00:20:37,080 Speaker 1: to go to Olive Garden. We prefer to buy from you. 338 00:20:37,480 --> 00:20:40,080 Speaker 3: Oh I'm flattered, but Ricardo, let me ask you a question. 339 00:20:40,520 --> 00:20:44,040 Speaker 3: I think if you were honest about it. So we 340 00:20:44,280 --> 00:20:47,719 Speaker 3: ated a little French restaurant the other day, not far 341 00:20:47,840 --> 00:20:48,720 Speaker 3: from you, called. 342 00:20:48,560 --> 00:20:49,720 Speaker 4: Bistro five five five. 343 00:20:50,280 --> 00:20:55,000 Speaker 3: It used to be yeah, and so we just wanted 344 00:20:55,040 --> 00:20:57,840 Speaker 3: to taste last night. We just wanted a taste of dessert. 345 00:20:58,359 --> 00:21:00,320 Speaker 3: And they have a tiny little kitchen and a tiny 346 00:21:00,359 --> 00:21:02,240 Speaker 3: little space. They had to lean over our table to 347 00:21:02,320 --> 00:21:04,480 Speaker 3: get to wine bottles, and we love that. Right, you 348 00:21:04,600 --> 00:21:07,639 Speaker 3: feel like you're in Paris at this moment. And so 349 00:21:09,280 --> 00:21:12,000 Speaker 3: when we ordered the dessert, it was pistachio ice cream, 350 00:21:12,119 --> 00:21:16,679 Speaker 3: but it was in a like a glass. And clearly 351 00:21:16,760 --> 00:21:19,399 Speaker 3: what they do is during the off times they prepare 352 00:21:19,480 --> 00:21:20,639 Speaker 3: this and they put it in the freezer. And I 353 00:21:20,760 --> 00:21:24,200 Speaker 3: was telling my wife, this is brilliant because now any server, 354 00:21:24,440 --> 00:21:26,560 Speaker 3: not just your server, but anybody from the kitchen can 355 00:21:26,640 --> 00:21:28,480 Speaker 3: go grab that, bring it to the table and put 356 00:21:28,520 --> 00:21:32,080 Speaker 3: it down, and you're saving time and you're saving space. 357 00:21:32,800 --> 00:21:34,920 Speaker 3: I think if you were to call it, you know, 358 00:21:35,119 --> 00:21:39,600 Speaker 3: Ricardo's Mama's lasagna, and you made it, and even if 359 00:21:39,680 --> 00:21:42,399 Speaker 3: you made one per day, and when it's gone, it's gone. 360 00:21:42,840 --> 00:21:46,240 Speaker 3: And you cut up the pieces and they're already placed, 361 00:21:46,280 --> 00:21:47,880 Speaker 3: and you warm it and bring it up. I think 362 00:21:47,880 --> 00:21:49,800 Speaker 3: if you were honest about that, I wouldn't mind, because 363 00:21:49,800 --> 00:21:52,040 Speaker 3: I don't mind lasagna being warmed. I don't need it 364 00:21:52,520 --> 00:21:55,600 Speaker 3: cooked to order, If that makes sense. Hold on a second, Ricardo, 365 00:21:55,880 --> 00:21:57,280 Speaker 3: we're redoing the menu here, ring on. 366 00:21:57,480 --> 00:22:11,960 Speaker 1: That's what we do time, like cup Eri. Shall you 367 00:22:12,080 --> 00:22:12,560 Speaker 1: know if. 368 00:22:13,440 --> 00:22:16,119 Speaker 3: If you worked at Papasito's, as I did in the 369 00:22:17,320 --> 00:22:20,720 Speaker 3: early nineties, you would get tired of the mambo kings. 370 00:22:22,600 --> 00:22:26,920 Speaker 3: And if you work at a lot of restaurants, you 371 00:22:27,040 --> 00:22:32,240 Speaker 3: get tired of was it Jose Feliciano, Police Navidad? 372 00:22:33,720 --> 00:22:38,320 Speaker 4: Or people get tired of all I want for Christmas? 373 00:22:38,560 --> 00:22:39,400 Speaker 4: Right about this time? 374 00:22:39,440 --> 00:22:41,960 Speaker 3: About the first time you hear it, you go, that's 375 00:22:42,040 --> 00:22:45,359 Speaker 3: good enough. It's always funny when you when you work 376 00:22:45,400 --> 00:22:48,960 Speaker 3: at an ethnic restaurant and they have songs that they 377 00:22:49,040 --> 00:22:52,280 Speaker 3: clearly have on loop because they're lazy, and the staff 378 00:22:52,359 --> 00:22:54,040 Speaker 3: is singing along to the song, but they don't speak 379 00:22:54,080 --> 00:22:56,639 Speaker 3: English well they've heard that song a lot of times. 380 00:22:57,880 --> 00:23:04,320 Speaker 3: If I owned Ben Santo, we just have Barbaratti on 381 00:23:04,440 --> 00:23:07,200 Speaker 3: loop just the whole time, and you think, well, that 382 00:23:07,240 --> 00:23:10,320 Speaker 3: would get tiresome only for the staff, because you're only 383 00:23:10,400 --> 00:23:12,760 Speaker 3: in there long enough to go, Wow, great song, list 384 00:23:13,240 --> 00:23:14,200 Speaker 3: great song. 385 00:23:14,600 --> 00:23:15,800 Speaker 4: Do you program the music? 386 00:23:15,880 --> 00:23:16,280 Speaker 3: Ricardo? 387 00:23:18,720 --> 00:23:26,720 Speaker 1: Yeah, mainly me and Aaron. He don't sound Italian, Aaron 388 00:23:26,800 --> 00:23:30,639 Speaker 1: Fader is. He's a great guy working together. 389 00:23:31,119 --> 00:23:32,280 Speaker 4: Yeah, but he's not Italian. 390 00:23:34,160 --> 00:23:38,639 Speaker 1: No, No, he's not Italian. But he did plays. But 391 00:23:38,800 --> 00:23:40,560 Speaker 1: sometimes I'm playing, he. 392 00:23:40,640 --> 00:23:42,800 Speaker 4: Might try to slip the erasure in there. Hold on. 393 00:23:42,880 --> 00:23:45,359 Speaker 3: I got an email from a fellow named Arturo Barrera 394 00:23:45,920 --> 00:23:49,240 Speaker 3: and he says, Zar, enjoy your show. Listen every chance 395 00:23:49,280 --> 00:23:51,159 Speaker 3: I get. You're talking to Ricardo right now. 396 00:23:51,280 --> 00:23:55,399 Speaker 4: Great guests. You mentioned Laboucherie. I know Jason and Barrett. 397 00:23:55,560 --> 00:23:56,800 Speaker 4: That's the lab people. 398 00:23:56,880 --> 00:24:00,320 Speaker 3: Oh yes, I am one of the daily government inspectors there. 399 00:24:00,440 --> 00:24:04,240 Speaker 3: But please clarify it's us D, a food safety inspection 400 00:24:04,359 --> 00:24:08,840 Speaker 3: service that is there daily, not the FDA. God bless 401 00:24:09,040 --> 00:24:11,560 Speaker 3: fair enough. Okay, So I got one segment with you recarded. 402 00:24:11,600 --> 00:24:12,840 Speaker 3: I got a bunch of questions I need you to 403 00:24:12,880 --> 00:24:16,480 Speaker 3: answer fast. Okay, yes, and I want you to add 404 00:24:17,040 --> 00:24:18,240 Speaker 3: to the end of every world. 405 00:24:18,280 --> 00:24:21,080 Speaker 1: Okay, okay, okay. 406 00:24:23,320 --> 00:24:25,000 Speaker 4: What is the hardest part. 407 00:24:25,400 --> 00:24:28,280 Speaker 3: About running a small business that people would not expect? 408 00:24:31,080 --> 00:24:39,240 Speaker 1: Back office doing quick books, doing payrolls and heavy controller 409 00:24:39,480 --> 00:24:41,440 Speaker 1: on everything. 410 00:24:41,359 --> 00:24:43,440 Speaker 4: Okay, and you're having to do that yourself. 411 00:24:45,600 --> 00:24:50,120 Speaker 1: Mostly yeah, mostly by myself. The other manager, Georgio, he's 412 00:24:50,240 --> 00:24:57,040 Speaker 1: doing other stuff, but mostly me. And when you don't 413 00:24:57,040 --> 00:25:00,520 Speaker 1: tell nobody that's alting you the day, maybe you have 414 00:25:00,640 --> 00:25:02,080 Speaker 1: to clean out so the flora. 415 00:25:02,440 --> 00:25:04,720 Speaker 4: Yeah, that's part of it. I get that. 416 00:25:04,840 --> 00:25:06,560 Speaker 3: But did you have any background in that? 417 00:25:09,119 --> 00:25:09,239 Speaker 5: Uh? 418 00:25:10,240 --> 00:25:12,200 Speaker 1: Yeah, I mean for four years I was a general 419 00:25:12,320 --> 00:25:16,520 Speaker 1: manager in another wine wine shopper, which and I started, 420 00:25:16,960 --> 00:25:23,000 Speaker 1: yeah with Vinology, that is Vinology that is located on Westill, Okay. 421 00:25:23,080 --> 00:25:26,440 Speaker 1: And it's a great place for me to to grow. 422 00:25:26,920 --> 00:25:27,240 Speaker 4: Okay. 423 00:25:27,480 --> 00:25:31,119 Speaker 1: But yeah, my back my background is completely different. In Italy, 424 00:25:31,520 --> 00:25:32,960 Speaker 1: I was I was a policeman. 425 00:25:33,119 --> 00:25:34,800 Speaker 4: So oh wow, Okay. 426 00:25:35,600 --> 00:25:40,159 Speaker 3: What is what is the biggest challenge financially. 427 00:25:39,680 --> 00:25:40,399 Speaker 1: To what you do? 428 00:25:40,680 --> 00:25:43,800 Speaker 3: What is the biggest challenge with regard to the money? 429 00:25:43,920 --> 00:25:50,200 Speaker 1: The biggest The biggest challenge is to of course make 430 00:25:50,280 --> 00:25:53,720 Speaker 1: a profit, because in this business is a matter of 431 00:25:54,200 --> 00:26:00,359 Speaker 1: volume or profitability. So make sure that what you are buying, 432 00:26:01,200 --> 00:26:06,960 Speaker 1: you are reselling with a healthy margin that can sustain 433 00:26:07,520 --> 00:26:14,840 Speaker 1: your employees and give a more uh distribution to the 434 00:26:15,160 --> 00:26:16,160 Speaker 1: other business partner. 435 00:26:16,160 --> 00:26:17,680 Speaker 3: All right, Riccardo, I'm gonna ask you a question, and 436 00:26:17,800 --> 00:26:19,480 Speaker 3: you have you have to pick one or the other. 437 00:26:19,560 --> 00:26:22,600 Speaker 3: You can't say both, Okay, Which one would help your 438 00:26:22,640 --> 00:26:26,600 Speaker 3: business more? Having more people walk in the door or 439 00:26:26,720 --> 00:26:28,680 Speaker 3: being able to keep your costs down better? 440 00:26:29,040 --> 00:26:30,320 Speaker 4: Which one of those is more. 441 00:26:30,240 --> 00:26:31,040 Speaker 3: Important right now? 442 00:26:33,520 --> 00:26:34,720 Speaker 1: Volume? Having more people? 443 00:26:35,000 --> 00:26:39,280 Speaker 3: Yeah, and so for your lunch and dinner or your 444 00:26:39,400 --> 00:26:41,800 Speaker 3: because your wine, bard, I mean, how do you do during. 445 00:26:41,760 --> 00:26:48,280 Speaker 1: Branch lanche and dinner and also private event? And we 446 00:26:48,359 --> 00:26:52,159 Speaker 1: are open to do whatever the castomer are asking. 447 00:26:52,600 --> 00:26:55,600 Speaker 3: So Emily, my assistant was very impressed. She said that 448 00:26:55,760 --> 00:26:59,480 Speaker 3: you don't charge any fees for a private event. You 449 00:26:59,640 --> 00:27:01,920 Speaker 3: just have minimum because you have to staff that. And 450 00:27:02,000 --> 00:27:03,680 Speaker 3: she said, I don't know why they don't get more 451 00:27:03,760 --> 00:27:06,800 Speaker 3: private events. Does that seem like good a good strategy. 452 00:27:08,520 --> 00:27:15,720 Speaker 1: I don't want to overcharge and the competition is tough. 453 00:27:15,920 --> 00:27:20,600 Speaker 1: I'm not reinventing the wheel. There are beautiful places around us. 454 00:27:20,880 --> 00:27:23,960 Speaker 1: We are just a small player that we want to 455 00:27:25,119 --> 00:27:29,080 Speaker 1: make happy. People, and yeah, I mean, if you're coming, 456 00:27:29,480 --> 00:27:32,560 Speaker 1: I give you the entire space. The important thing is 457 00:27:33,280 --> 00:27:37,440 Speaker 1: I can make at least the same money without you. 458 00:27:37,960 --> 00:27:42,200 Speaker 1: So for that reason, there is a minimum. Yeah, that 459 00:27:42,600 --> 00:27:43,800 Speaker 1: is all about the food. 460 00:27:43,920 --> 00:27:47,159 Speaker 3: Okay, wine, you think we can do that lasagna thing 461 00:27:47,240 --> 00:27:48,119 Speaker 3: we talked about. 462 00:27:49,320 --> 00:27:52,080 Speaker 1: Of course, I mean I did it for the Japanese guys. 463 00:27:52,400 --> 00:27:53,280 Speaker 1: I can do for you. 464 00:27:53,720 --> 00:27:55,879 Speaker 3: Tell me no, no, But here's what I'm saying, just 465 00:27:56,280 --> 00:27:57,359 Speaker 3: let's just try this out. 466 00:27:57,920 --> 00:27:58,880 Speaker 4: Let's just try this out. 467 00:27:59,440 --> 00:28:05,159 Speaker 3: So we just put on the menu Mama's lasagnya and 468 00:28:05,359 --> 00:28:08,120 Speaker 3: then you explain because if you explain to people when 469 00:28:08,119 --> 00:28:10,639 Speaker 3: they ordered, hey we make it in Balked and then 470 00:28:10,720 --> 00:28:12,320 Speaker 3: we heat it when you bring it out. Said okay, 471 00:28:12,359 --> 00:28:14,600 Speaker 3: and you could sell it at cost because that gives 472 00:28:14,680 --> 00:28:18,080 Speaker 3: people a dinner option. Because truth be told, and I 473 00:28:18,160 --> 00:28:20,360 Speaker 3: have to admit this. We're still going to come back. 474 00:28:20,440 --> 00:28:22,399 Speaker 3: But we needed dinner last night, my wife and I 475 00:28:22,520 --> 00:28:24,280 Speaker 3: and we weren't and I only eat once a day, 476 00:28:24,680 --> 00:28:26,360 Speaker 3: so if I'm in the mood for a hearty meal, 477 00:28:26,440 --> 00:28:28,920 Speaker 3: so we tried Bistro five five five. We'll be back 478 00:28:28,960 --> 00:28:31,000 Speaker 3: when we're on that side of town. But I think 479 00:28:31,200 --> 00:28:35,399 Speaker 3: just one kind of heavier entree. That's easy that you 480 00:28:35,480 --> 00:28:37,520 Speaker 3: don't have to have a running kitchen because the cost 481 00:28:37,560 --> 00:28:38,080 Speaker 3: of a kitchen. 482 00:28:38,440 --> 00:28:40,240 Speaker 4: Just think on it, think on Ricardo. 483 00:28:40,600 --> 00:28:44,240 Speaker 1: Yes, yes, yes, I can get it. Is a great idea. Okay, 484 00:28:44,280 --> 00:28:47,400 Speaker 1: it's then the thanks for their death life. 485 00:28:47,640 --> 00:28:47,880 Speaker 4: Okay. 486 00:28:47,920 --> 00:28:50,200 Speaker 3: How much time do you need in advance for people 487 00:28:50,240 --> 00:28:51,840 Speaker 3: that are calling for a charcuterie plate? 488 00:28:53,880 --> 00:28:58,360 Speaker 1: Uh, I mean same as any you need twenty minutes. 489 00:28:58,400 --> 00:29:02,560 Speaker 1: And the Luciana or Pablo, they they are doing right 490 00:29:02,640 --> 00:29:03,000 Speaker 1: on time. 491 00:29:03,640 --> 00:29:06,400 Speaker 3: Oh, I thought, yeah, okay, all right, Well I'm less 492 00:29:06,440 --> 00:29:08,120 Speaker 3: impressed if you'll just do it on the spot. 493 00:29:08,360 --> 00:29:10,080 Speaker 4: I thought you did it for us like as a who. 494 00:29:11,840 --> 00:29:15,800 Speaker 1: Yeah, of course on the spot. Ten minus if you 495 00:29:15,880 --> 00:29:18,760 Speaker 1: have if you're calling me twenty minutes if you are 496 00:29:18,960 --> 00:29:22,400 Speaker 1: over there, yeah, ten minutes is going to be. 497 00:29:22,760 --> 00:29:27,520 Speaker 3: Okay, explain very quickly where Vincanto is located. You had 498 00:29:27,560 --> 00:29:28,160 Speaker 3: twenty seconds. 499 00:29:29,840 --> 00:29:34,680 Speaker 1: Vincanto is located in the west part of Houston on 500 00:29:35,040 --> 00:29:40,000 Speaker 1: Memorial and Gas never inside the belt eight eight and 501 00:29:41,120 --> 00:29:44,000 Speaker 1: we are in a Memorial area, and we are a 502 00:29:44,080 --> 00:29:47,080 Speaker 1: wine bar, wine shop and bistro. 503 00:29:47,400 --> 00:29:50,160 Speaker 4: Okay, quickly, twenty seconds. In Italian go. 504 00:29:52,040 --> 00:29:59,040 Speaker 1: And Italiano ceric okay, Vincanto and your posto the you 505 00:29:59,200 --> 00:30:01,480 Speaker 1: know Borno in Chibo. 506 00:30:04,400 --> 00:30:08,920 Speaker 3: So notice how much more succinct he was in Itian. 507 00:30:08,960 --> 00:30:11,120 Speaker 4: It was like, oh, I went right into it. Hold 508 00:30:11,200 --> 00:30:12,880 Speaker 4: with me for just a moment. If you would record, 509 00:30:12,920 --> 00:30:14,600 Speaker 4: I would to talk to you allf air. Well done. 510 00:30:16,360 --> 00:30:16,640 Speaker 1: Thanks. 511 00:30:17,800 --> 00:30:20,719 Speaker 3: If you like the Michael Berry Show and Podcast, please 512 00:30:21,000 --> 00:30:25,080 Speaker 3: tell one friend, and if you're so inclined, write a 513 00:30:25,240 --> 00:30:30,240 Speaker 3: nice review of our podcast. 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