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Speaker 1: Shout out to Four Charles Prime, besides REO's original location,

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Speaker 1: which is in Harlem, which is the most impossible reservation. Frankly,

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Speaker 1: you can't count that because it is not a reservation.

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Speaker 1: Someone has to own a table, so it doesn't count.

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Speaker 1: It's the hardest seat at a restaurant. The hardest public

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Speaker 1: dining establishment to dine at in the country is REOs,

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Speaker 1: because you can't dine at unless you own a table.

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Speaker 1: So let's put that to the side. Second, I would

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Speaker 1: say probably in the world used to be French laundry.

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Speaker 1: I would say in the world maybe, but certainly in

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Speaker 1: New York, Four Charles Prime is the hardest seat to get.

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Speaker 1: It is nine tables. Last night we sat at the

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Speaker 1: largest nicest table because all the tables seem to be

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Speaker 1: two tops or four tops.

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Speaker 2: If you've ever seen or.

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Speaker 1: Heard of the waiverly In in New York was like

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Speaker 1: a famous iconic place where there's Minetta Tavern. There are

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Speaker 1: these clublike leather booth cozy, dark, moody places in New York,

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Speaker 1: a little speakeasy ish, a little gangs of New york Ish,

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Speaker 1: and the po at the Palm D'antana's in La used

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Speaker 1: to be like a bigger, more commercial version of that,

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Speaker 1: like but these are like these cozy little places like

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Speaker 1: the Cozy Cauldron.

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Speaker 2: Let's call it okay.

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Speaker 1: And so for Charles Prime, I've been wanting to go

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Speaker 1: to because it's a thing you've seen on social media.

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Speaker 1: They poke the egg and the egg goes on the burger,

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Speaker 1: and it seems like there's pomp and circumstance and it's

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Speaker 1: a whole thing. And so in my mind, I'm thinking

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Speaker 1: there has to be a level of pretension. Like when

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Speaker 1: you go to Polo Club, which is the second hardest reservation.

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Speaker 1: It's as hard, but there are more seats, so by

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Speaker 1: definition of it's an easier resovution because there's more there's

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Speaker 1: more real estate, so Polo is more like it's slightly fancy.

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Speaker 1: They have a burger and they have a rubin, but

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Speaker 1: it's slightly fancy and it's got a level of Upper

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Speaker 1: East Side even though it's midtown like pretension.

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Speaker 2: But I like it.

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Speaker 1: I like it meaning it's like it's special and everyone's nice,

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Speaker 1: but like you feel like you've arrived at something that

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Speaker 1: is sort of elite, not snobby, not snobby, but it's

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Speaker 1: not it's it's what's the word aspirational. It's not really

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Speaker 1: that accessible attainable once you sit down, it is, but

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Speaker 1: it's aspirational, but like you sit down and you're like, wow,

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Speaker 1: this is something we're at something, Okay. So that's what

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Speaker 1: Polo is, which I love and I love the girls

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Speaker 1: there and the people there and it's amazing.

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Speaker 2: Okay.

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Speaker 1: So that's Polo and the and it's a different similar

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Speaker 1: types of like published type of food for Charles. Prime

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Speaker 1: is an interesting thing because it's the most coveted reservation

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Speaker 1: to show up and outside there's like a stoop and

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Speaker 1: people are actually sitting on it because it was a

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Speaker 1: spring day. But there's something very New York about it,

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Speaker 1: very gangs of New York, very the New York that

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Speaker 1: I grew up in.

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Speaker 2: Like a stoop is iconic.

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Speaker 1: Okay, So people are sitting on a stoop and there

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Speaker 1: was like these wrought iron windows and like charming townhouses

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Speaker 1: you could be in like London, like Nodding Hill or something. Okay,

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Speaker 1: you could be in London. And then there's and there's

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Speaker 1: a little table right outside. I don't know if you

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Speaker 1: can eat at it, but that's so cute right outside,

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Speaker 1: like it looks almost like it's like a set, just

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Speaker 1: a table, a two top, right outside the window of

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Speaker 1: this little, dark, cozy, cavernous townhouse. And like people were

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Speaker 1: there each time that I when I walked in and

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Speaker 1: walked out, just two people sitting there. I don't know

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Speaker 1: if they were having drinks. That's part of the bar.

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Speaker 1: You can't really eat on the street, I don't know.

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Speaker 1: Then you see this guy and I hear his accent.

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Speaker 1: I hear his British accent. I don't know if it

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Speaker 1: was Cockney or if it was just straight up British

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Speaker 1: because I didn't speak enough, but you hear this British accent.

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Speaker 1: And he's wearing a tweed cap, which is again very

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Speaker 1: like Peaky Blinders, Peaky Blinders, Gangs of New York, very

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Speaker 1: like Irish. And so he's outside and he's like cast.

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Speaker 1: I don't know if he wears that hat every day,

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Speaker 1: but like he's been cast for this role, you know.

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Speaker 1: So he's like this handsome man outside, very charming, engaging,

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Speaker 1: and again there's a little bit of like you on

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Speaker 1: the list.

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Speaker 2: Do you not?

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Speaker 1: Because by definition, there's a nine table place that's the

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Speaker 1: hottest place in the United States of America. If not

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Speaker 1: the globe to get a reservation barring like some micheling

87
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Speaker 1: crazy like wild thing Elbouli in Spain, which is like

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Speaker 1: a hard reservation, but I actually think this is probably

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Speaker 1: harder or as hard. So now you pass this guy

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Speaker 1: and you walk in and there are these handsome bartenders

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Speaker 1: around this like craft cocktail looking bar to the left.

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Speaker 2: So Horause used to have like a little bar cart that.

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Speaker 1: Came to your room, and it just it feels like moody, sultry,

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Speaker 1: and like you just picture that they're gonna have like

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Speaker 1: you know, burnt rosemary that they're rimming a glass with

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Speaker 1: and like bitters and like you know, like just candied

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Speaker 1: oranges and ginger. It just looks like that. Okay, So

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Speaker 1: you have these handsome guys to the bar and they're

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Speaker 1: like the bar boys, but they're men. And then you

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Speaker 1: sit down in this cozy booth with of course the

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Speaker 1: like big menu that's like got the script and it's

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Speaker 1: the base script and like you know, you're picturing you're there.

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Speaker 1: You're moody, right, and these little little like four top

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Speaker 1: booze and two tops and it's a small place. You're

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Speaker 1: in a living room, but you're private somehow you're in

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Speaker 1: a living room that's small. I mean, I don't think

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Speaker 1: it's a thousand feet, No, that a thirteen hundred feet

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Speaker 1: I no, I think it might be eight hundred feet

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Speaker 1: right the dining room maybe maybe six fifty eight hundred.

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Speaker 1: It's small and Edwin the server comes over. He's dressed

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Speaker 1: impeccably in like the vest and the shirt coming out.

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Speaker 1: He's dressed immaculately, and you soon realize it's not a uniform,

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Speaker 1: like they're all just sort of dressed, but there's like

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Speaker 1: a code like I guess you have to wear like

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Speaker 1: a black sort of vest suit or something.

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Speaker 2: I don't know. But he's got like a gorgeous yellow pocket.

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Speaker 1: Square and tie and like he's he's just but he's

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Speaker 1: friendly and approachable. And this is where it gets interesting.

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Speaker 1: There's nothing stuffy about this coveted reservation. It's like a chill,

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Speaker 1: relaxed vibe. It's giving this version the New York like

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Speaker 1: pub fair, Italian meat steakhouse like REOs, because you get

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Speaker 1: to Raos and it's super chill, you know, like it's

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Speaker 1: hard to get there, but you get there, you sit down,

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Speaker 1: it's super chill. This is slightly more formula because there

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Speaker 1: is like there is a process to it all, which

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Speaker 1: I'll get into.

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Speaker 2: But it's chill and it's warm, and it's engaging.

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Speaker 1: It's approachable and like once you're sitting down, you're like, oh, yeah,

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Speaker 1: I belong here. I'm good, I feel comfortable. I don't

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Speaker 1: feel like, ooh, you're here now you need to feel

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Speaker 1: a certain way.

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Speaker 2: And it's pretentious.

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Speaker 1: So the service is immaculate, Okay, the people are nice.

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Speaker 1: So now you get to the food and there's this

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Speaker 1: salad that's baby Romain and it's just people talk about

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Speaker 1: it on social media and it's avocado and it's a

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Speaker 1: basic salad. It's basically like just a basic, nice, fresh,

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Speaker 1: crispy lemone with a mustard dressing on the side if

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Speaker 1: you want it. Salad like just very fresh and straightforward.

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Speaker 1: And a lot of these places that have these coveted

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Speaker 1: reservations are fresh and straightforward. It's not like you know,

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Speaker 1: foam beat moose Like, it's not like pretentious where they're

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Speaker 1: over ambitious. It's just a good, straightforward. Then we get

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Speaker 1: into the shrimp scampy, which is sizzling, think like escargo sizzling,

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Speaker 1: but like shrimp, you know, with a big, chunky, crispy

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Speaker 1: pieces of bread, and that too is very good, but

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Speaker 1: very straightforward, but like delicious and buttery and amazing. The

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Speaker 1: star of the universe is the carbonara because not unlike

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Speaker 1: the Palm chain, which is known as a steakhouse, the

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Speaker 1: Palm is an Italian restaurant. They have steak with chicken,

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Speaker 1: parmesan and a lot of Italian dishes. This is a

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Speaker 1: steakhouse with a heavy Italian influence, so there's carbonara on

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Speaker 1: the menu, but it is better than any carbonara in Italy,

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Speaker 1: in any place in Italy that I've ever been, it's

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Speaker 1: this like I think it's buccatini. It's at the thick

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Speaker 1: round pasta that is chewy al dente squares of bacon.

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Speaker 1: I like it more like a sort of like thin

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Speaker 1: where it melts in, almost panchatta. But people love the

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Speaker 1: cube bacon and it's the sickest dish ever. I would,

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Speaker 1: just for my personal taste, give it a quarter of

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Speaker 1: a point half a point off, because I like a

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Speaker 1: bacon that like melts in almost the way it does

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Speaker 1: in like a vodka with onions, you know how it's

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Speaker 1: like there, but you wouldn't know it's there, but you

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Speaker 1: taste it, the carbonara is sickening like this carbonara is

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Speaker 1: as good as carbones, spicy RIGATONI pasta like that. That's

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Speaker 1: what you need to understand. It's insane. Then we get

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Speaker 1: and I'm gonna give the shrimp like a good solid

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Speaker 1: eight and a half, and I'm gonna give this this

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Speaker 1: carbonar like a nine and a half.

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Speaker 2: And then we get to.

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Speaker 1: The burger, which is pomp and circumstance and a process

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Speaker 1: and the oozing of the egg and the whatever.

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Speaker 2: It melts.

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Speaker 1: It's a double smash burger, but it melts like a

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Speaker 1: regular burger.

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Speaker 2: It just melts. Now, I love it.

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Speaker 1: I will not give it the raining title that red

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Speaker 1: hook has, and I cannot explain why.

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Speaker 2: It is Davoon.

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Speaker 1: It's just a little more melty where the red hook

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Speaker 1: is like an actual like some version of a traditional

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Speaker 1: classic burger. The sag Harbor Tavern burger is the same

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Speaker 1: as the red hook the Billy makes. But this melts.

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Speaker 1: This is extraordinary. I mean that's we were splitting hairs.

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Speaker 1: We're talking nine versus a nine and a half. I mean,

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Speaker 1: it is a melting, gorgeous, stunning specimen of a burger.

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Speaker 1: The star is the French dip. It's the kushed of

189
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Speaker 1: the French bread. The inside is like melting and chewy

190
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Speaker 1: like of the bread and then the meat melts. But

191
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Speaker 1: it's that jew that Sausu're dipping it in that has

192
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Speaker 1: like a depth of flavor, like it's like got a

193
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Speaker 1: depth of like some version of a wine reduction, like

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Speaker 1: some spice. I don't know what's in there, but it's

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Speaker 1: like deep. It goes deep. It's got layers like that

196
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Speaker 1: is a very serious sauce. It's dipped in, Okay, very

197
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Speaker 1: serious prime. We did get the end cut, but you

198
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Speaker 1: can see what the normal part of the prime rib

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Speaker 1: is because there's a pink part. That's not the end cut.

200
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Speaker 1: The end cut is like the briskety, chewy like flavory, salty,

201
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Speaker 1: pistrami ish corn beefish like briskety end.

202
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Speaker 2: But so that was good. Ironically, it's for Charles. Prime

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Speaker 2: was good.

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Speaker 1: We're gonna call that like an eight, but not like

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Speaker 1: a ten. And the filet good. These are the things

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Speaker 1: it's known for. But like, it's good. It's solid, but

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Speaker 1: I would not say that that's their star. The broccoli,

208
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Speaker 1: the charred broccoli. It's like who cares. It's gonna be broccoli,

209
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Speaker 1: but it like melted and was lemon and lemony, and

210
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Speaker 1: it like look like it was gonna be like just

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Speaker 1: hard and for the flavorless it like hits.

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Speaker 2: It's like tender and devoon. Green beans are We're.

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Speaker 1: Actually a fail like I want and I would like

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Speaker 1: to be honest, so I can't just praise green beans

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Speaker 1: wear a fail.

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Speaker 2: I feel like we have more things.

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Speaker 1: Oh, chicken under the brick. I'm gonna give it a

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Speaker 1: solid eight. I need to tell them this and this

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Speaker 1: I'm saying emphatically. This is not an opinion.

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Speaker 2: This is a fact.

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Speaker 1: It comes covered in a sauce that has gorgeous like garlic,

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Speaker 1: and the sauce is delicious. I was literally mushing my

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Speaker 1: baked potato. And the sauce sauce needs to be served

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Speaker 1: on the side because Poyo al matone, which is under

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Speaker 1: a brick, by definition, it's flat and crispy. That's the

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Speaker 1: attraction to it. You're like taking an entire chicken and

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Speaker 1: making it so it's all crisp. So to have the

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Speaker 1: sauce on top doesn't make any sense because it's like

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Speaker 1: sad crisp. We need crisp, crisp, and maybe a drizzle

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Speaker 1: of the sauce or the sauce is like underneath, and

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Speaker 1: then this is placed on top, but we cannot the

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Speaker 1: top us to be crispyer and that I'm gonna give

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Speaker 1: a good like eight because the flavor is there. But here,

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Speaker 1: oh God, dear God, the dessert, there's nothing to say

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Speaker 1: to describe. They admit that the coconut cake is from Veniros,

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Speaker 1: which means that I now have done a review of Veniros,

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Speaker 1: which is unbelievable, because the coconut cake is extraordinary. It's

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Speaker 1: a cream cheese frosting. I can tell. It's not one

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Speaker 1: of those with like the burnt coconut toasted coconut, which

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Speaker 1: I don't like the toasted. It's like a melty, gorgeous,

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Speaker 1: gorgeous coconut cake. I have to compare it to Savannahs

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Speaker 1: and Edgar's and Ina Gardens and the one at Christmas

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Speaker 1: that Tom Cruise gives out.

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Speaker 2: But it's it's it was excellent.

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Speaker 1: They have a lemon merangue pie that is like mile high,

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Speaker 1: like the merangue is like four miles four miles high.

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Speaker 1: It is such a good cake. I mean such a

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Speaker 1: good pie. It's out of control. The chocolate cream pie,

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Speaker 1: the chili cream pie is like a dense, chocolate rich

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Speaker 1: moose in an Oreo cookie crust. They do crust swell

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Speaker 1: whoever the crust supervisors. I'd like the cs to get raised.

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Speaker 1: The crust supervisor at four Charles deserves a fucking a

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Speaker 1: wax figure made of them. And Madame Tussau is okay

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Speaker 1: because the lemon meringue pie has a crust as a

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Speaker 1: kushture of the gram Cracker. There's nothing that's sobbed out

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Speaker 1: about it. And the chocolate cream pie is Oreo and

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Speaker 1: the crust is like a wall of crispness. Okay if

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Speaker 1: you don't it's and it's a rich, chocolate rich sickest

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Speaker 1: like that was a start half. I mean the Sunday

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Speaker 1: half Uch Sanday hack and you go wrong. I don't

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Speaker 1: know about the ice cream that was. There was something else.

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Speaker 1: There was one more thing that we got that was insane.

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Speaker 2: The lemon. I feel like I'm missing some. The dessert

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Speaker 2: is davuon d'voon.

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Speaker 1: I could almost give like tens on the dessert, like

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Speaker 1: I'm gonna get the desserts. There's a ten for the chocolate.

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Speaker 1: The rest is like nine and a half. Like it

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Speaker 1: was like sickening, Like the dessert is disgusting, Like I can't.

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Speaker 2: I was like, this is a discuss. I can't. I want,

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Speaker 2: like I don't have it now.

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Speaker 1: I'm gona taste everything, eat nothing I get in, I

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Speaker 1: get out where I'm like fixated and I'm trying to

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Speaker 1: be a supermodel. I have something coming up in a

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Speaker 1: couple of weeks. I'm like sitting at the table, like

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Speaker 1: I know you're talking to me five other humans at

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Speaker 1: this Mother's Day dinner, but I really don't give a

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Speaker 1: shit because I just wan. I'm thinking about my relationship

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Speaker 1: with that cake over there and is there still more?

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Speaker 1: And is there not? And can I take it home?

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Speaker 1: And am I gonna have it tomorrow? Can I sell

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Speaker 1: myself it's a muffin? And can I say it's for breakfast?

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Speaker 2: And what do I do? And how do I have

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Speaker 2: it next year? And like next week?

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Speaker 1: And like I have to leave it, And I was

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Speaker 1: like thinking about my relationship to this cake, this pie.

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Speaker 2: I was like, what am I gonna do? Like I

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Speaker 2: don't we have to leave each other.

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Speaker 1: Now and it's over soon and I just want to

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Speaker 1: go back and say I want to hug one more time,

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Speaker 1: but then I'll get upset and I won't be able

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Speaker 1: to get out. And it was it was psychotic. The

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Speaker 1: chocolate cake and I need to, like I literally said

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Speaker 1: at the table, I want to take all you know

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Speaker 1: how like they have like a turd duck in or

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Speaker 1: like they mix all the shit together and they take

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Speaker 1: like a cheesecake and they put like one flavor of

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Speaker 1: each cheesecake in one round thing, so it's.

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Speaker 2: Like a I just wanted to.

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Speaker 1: I was like, how do I get all these desserts

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Speaker 1: in like a little tupperware. There's four compartments, big toperware,

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Speaker 1: and like put them put each part and like bring

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Speaker 1: everybody together and go to a hotel room and touch myself.

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Speaker 2: Like how do we make that happen?

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Speaker 1: I want to go to a hotel room with all

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Speaker 1: the four Charles Prime rib desserts and touch myself. Is

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Speaker 1: that weird and awkward and a fetish? I don't know,

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Speaker 1: but I will not be putting into my dating profile,

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Speaker 1: or maybe I will. Anyway, the meal was it was

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Speaker 1: just it was just a lovely experience and the people

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Speaker 1: were nice and I loved it, but I'm not like,

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Speaker 1: oh my god, I have to wrap a rubber band

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Speaker 1: around my arm. I have to be back there tomorrow.

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Speaker 1: I did it. It was amazing. I can't wait to

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Speaker 1: go back live for it. And Edwin is my friend.

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Speaker 1: That's what I got.

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Speaker 2: Thank you.

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Speaker 1: Tess won to b the back of