1 00:00:00,160 --> 00:00:03,880 Speaker 1: You're listening to Ruthie's Table four in partnership with Montclair. 2 00:00:10,800 --> 00:00:13,000 Speaker 1: When I started the River Cafe with Rose Gray in 3 00:00:13,080 --> 00:00:16,000 Speaker 1: nineteen eighty seven, I was told over and over how 4 00:00:16,079 --> 00:00:20,639 Speaker 1: cutthroat it would be. Danny Meyer convinced me otherwise. Opening 5 00:00:20,720 --> 00:00:23,840 Speaker 1: Union Square Cafe and Gramercy Tavern in New York more 6 00:00:23,880 --> 00:00:27,760 Speaker 1: than thirty years ago, he proved values matter. One could 7 00:00:27,760 --> 00:00:31,760 Speaker 1: not only treat staff with respect they deserve, but make 8 00:00:31,840 --> 00:00:35,560 Speaker 1: customers happy, happier, as we always say, when they leave 9 00:00:35,800 --> 00:00:39,239 Speaker 1: than when they arrived. What surprised us all was that 10 00:00:39,320 --> 00:00:43,159 Speaker 1: for his next act, Danny launched Shakeshack in two thousand 11 00:00:43,200 --> 00:00:46,720 Speaker 1: and one, a hot dog stand in Madison Park. The rest, 12 00:00:46,760 --> 00:00:50,000 Speaker 1: as they say, is history. Today, when I have a 13 00:00:50,080 --> 00:00:52,920 Speaker 1: question about fair policies for the people who work with us, 14 00:00:53,400 --> 00:00:56,800 Speaker 1: or how to think about expanding or contracting the River Cafe, 15 00:00:57,160 --> 00:00:59,680 Speaker 1: or whether it be possible to do exchanges with our 16 00:00:59,720 --> 00:01:01,880 Speaker 1: best chefs, I called Danny. 17 00:01:02,360 --> 00:01:06,320 Speaker 2: My heart just melted right back at you. In so 18 00:01:06,360 --> 00:01:10,319 Speaker 2: many ways. I turned to you as my touchdown for taste. 19 00:01:10,800 --> 00:01:14,560 Speaker 1: There we are, and we're on well eighteenth floor. The 20 00:01:14,640 --> 00:01:16,760 Speaker 1: most incredible view to be in New York is to 21 00:01:16,800 --> 00:01:20,679 Speaker 1: be high. People love Soho and they love Greenwich Village. 22 00:01:20,680 --> 00:01:22,440 Speaker 1: I want to get hot. I was going to say, 23 00:01:22,440 --> 00:01:24,280 Speaker 1: I want to get high when I come to New York. 24 00:01:24,640 --> 00:01:32,200 Speaker 1: But for me being high as the great luxury. We're 25 00:01:32,200 --> 00:01:37,280 Speaker 1: here surrounded, of course, no surprise by food. Amazing doughnuts, 26 00:01:37,480 --> 00:01:39,880 Speaker 1: would you calls? 27 00:01:39,959 --> 00:01:42,160 Speaker 2: Yes, from Daily Provisions. 28 00:01:41,520 --> 00:01:47,080 Speaker 1: From Daily Provisions. And we have ice cream from Danny 29 00:01:47,120 --> 00:01:54,080 Speaker 1: Meyer's daughter, Hayley, and she makes great food, great ice cream, 30 00:01:54,240 --> 00:01:57,200 Speaker 1: and she cooked in the River Cafe. She came and 31 00:01:57,240 --> 00:02:02,440 Speaker 1: worked with us, so she's part of the family. Now, 32 00:02:02,520 --> 00:02:04,000 Speaker 1: do you want to tell us about the ice cream? 33 00:02:04,080 --> 00:02:06,040 Speaker 2: Yeah, let's actually you know what I want to do. 34 00:02:06,040 --> 00:02:08,080 Speaker 2: I want to tell you about the crullers because this 35 00:02:08,160 --> 00:02:10,800 Speaker 2: ice cream is going to temper for al times, okay, 36 00:02:11,160 --> 00:02:12,960 Speaker 2: and we can we can open them and help that 37 00:02:13,080 --> 00:02:19,280 Speaker 2: process go. But the crullers are pretty much the signature 38 00:02:19,320 --> 00:02:23,000 Speaker 2: item at a restaurant called Daily Provisions, which we opened 39 00:02:23,120 --> 00:02:27,320 Speaker 2: about six years ago right next door to Unions to 40 00:02:27,360 --> 00:02:29,680 Speaker 2: the brand new Union Square Cafe. When we had to 41 00:02:29,680 --> 00:02:32,600 Speaker 2: move it after thirty years, we have this extra little space. 42 00:02:32,680 --> 00:02:34,839 Speaker 2: We didn't know what to do with it, and we said, 43 00:02:34,960 --> 00:02:37,560 Speaker 2: let's give a gift to the neighborhood. And what did 44 00:02:37,600 --> 00:02:40,880 Speaker 2: the neighborhood need? We said, a better cup of coffee, 45 00:02:41,240 --> 00:02:44,000 Speaker 2: a really good bacon, egg and cheese sandwich, a really 46 00:02:44,000 --> 00:02:47,080 Speaker 2: good donut, and a good roast chicken for dinner. And 47 00:02:47,160 --> 00:02:52,079 Speaker 2: that's daily Provisions. And the Cruller is the only donut 48 00:02:52,160 --> 00:02:56,000 Speaker 2: we serve. And Ruthie, if you don't think that's one 49 00:02:56,040 --> 00:02:58,520 Speaker 2: of the top three donuts you've ever had, I just 50 00:02:58,520 --> 00:03:01,840 Speaker 2: want I won't keep talking on this podcast, so I 51 00:03:01,880 --> 00:03:04,480 Speaker 2: want you to cut yourself some of that. 52 00:03:04,720 --> 00:03:07,080 Speaker 1: So tell me about clers, because tell me about donuts. 53 00:03:07,080 --> 00:03:11,000 Speaker 1: It's not my great knowledge donuts. 54 00:03:11,600 --> 00:03:17,720 Speaker 2: Doughnuts are often cakey. This, as you will taste on 55 00:03:17,720 --> 00:03:20,720 Speaker 2: one bite, is not cakey at all. In fact, it's 56 00:03:20,800 --> 00:03:24,840 Speaker 2: quite aggy. And what I love about the cinnamon crawler, 57 00:03:24,840 --> 00:03:28,440 Speaker 2: we only make three different kinds. We make, a maple croller, 58 00:03:28,480 --> 00:03:32,440 Speaker 2: a cinnamon croller is it's crunchy on the outside and 59 00:03:32,480 --> 00:03:36,040 Speaker 2: it's almost your take a bite because it's better if 60 00:03:36,080 --> 00:03:38,480 Speaker 2: you try it than if I describe it. Here we go, 61 00:03:40,680 --> 00:03:41,400 Speaker 2: So croller. 62 00:03:41,920 --> 00:03:45,880 Speaker 1: As I said, I'm not the nash and the cultural 63 00:03:45,880 --> 00:03:47,640 Speaker 1: heritage thing. 64 00:03:47,680 --> 00:03:50,720 Speaker 2: Come on, show me what you got. 65 00:03:51,640 --> 00:03:55,040 Speaker 1: Mlichio's first from anybody on this podcast has actually given 66 00:03:55,080 --> 00:03:57,160 Speaker 1: me something to eat. I really appreciate it. 67 00:03:57,280 --> 00:04:01,240 Speaker 2: This is delicious good. It's almost like God. 68 00:04:01,160 --> 00:04:04,760 Speaker 1: Is a contrast between the outside thee. 69 00:04:04,880 --> 00:04:06,400 Speaker 2: Yeah, it's very aching. 70 00:04:07,360 --> 00:04:11,280 Speaker 1: This is divine not to tweet, you know, just more 71 00:04:12,160 --> 00:04:14,360 Speaker 1: that's a good thing. I don't live next to It Provisions. 72 00:04:14,720 --> 00:04:20,640 Speaker 2: So that is a croller and that is a good Onelturo. 73 00:04:20,880 --> 00:04:23,880 Speaker 2: All crawlers are donuts, but not all doughnuts are crawl. 74 00:04:25,480 --> 00:04:27,640 Speaker 1: These are until you tell me how you make them? 75 00:04:27,680 --> 00:04:27,960 Speaker 1: Do you know? 76 00:04:28,760 --> 00:04:31,039 Speaker 2: I do. But that's the only thing we got calling 77 00:04:31,080 --> 00:04:33,560 Speaker 2: for us. So when you tell me how you make 78 00:04:33,600 --> 00:04:38,400 Speaker 2: your state secret, I got it. Like everything at the 79 00:04:38,480 --> 00:04:45,000 Speaker 2: River Cafe, anything away this is They're just they're just 80 00:04:45,040 --> 00:04:48,640 Speaker 2: so good. Have a sip of your coffee with it, please, Okay, 81 00:04:48,839 --> 00:04:49,800 Speaker 2: this is not all right? 82 00:04:49,839 --> 00:04:51,600 Speaker 1: So those are crawlers. 83 00:04:51,960 --> 00:04:54,640 Speaker 2: And then Hallie after she learned how to make ice 84 00:04:54,680 --> 00:04:57,239 Speaker 2: cream at the River Cafe and also in Rome. 85 00:04:57,400 --> 00:05:00,000 Speaker 1: I think she learned in Rome, and then she came. 86 00:04:59,880 --> 00:05:04,440 Speaker 2: To she opened right down the street from Daily Provisions, 87 00:05:04,520 --> 00:05:08,880 Speaker 2: and she is doing such a great job. That was 88 00:05:09,240 --> 00:05:12,560 Speaker 2: exactly three years ago. They just had their third birthday. 89 00:05:12,760 --> 00:05:16,920 Speaker 1: It's kind of seasonal to ice cream one in the summer, and. 90 00:05:17,200 --> 00:05:20,479 Speaker 2: Yeah, she's got six that are always on and then 91 00:05:20,560 --> 00:05:24,000 Speaker 2: she changes one every single day. Now, there's there's a 92 00:05:24,040 --> 00:05:27,000 Speaker 2: few here that we're going to try, and we have 93 00:05:27,120 --> 00:05:29,600 Speaker 2: to because you gave her a lot. I want information. 94 00:05:30,320 --> 00:05:34,359 Speaker 2: I'm going to start off with Aud's dream. 95 00:05:34,800 --> 00:05:38,320 Speaker 1: Okay, there's still not Is that what it's called. 96 00:05:38,480 --> 00:05:42,080 Speaker 2: It's named that for her mom, Audrey, because this is 97 00:05:42,120 --> 00:05:48,520 Speaker 2: Audrey's favorite flavor combination, which is vanilla and peanut butter. 98 00:05:49,760 --> 00:05:51,039 Speaker 1: So swelled through it. 99 00:05:51,000 --> 00:05:53,520 Speaker 2: Swirled through it. I think I better try somewhere we're 100 00:05:53,520 --> 00:05:56,799 Speaker 2: at it. I'll get in trouble. I'll get in trouble 101 00:05:56,839 --> 00:05:58,359 Speaker 2: with two ladies in my life. 102 00:05:58,760 --> 00:06:04,280 Speaker 1: M m, it's delicious. Id you have to try this? Well? 103 00:06:04,600 --> 00:06:07,960 Speaker 1: That sounds what's good? You know it's really good? Is 104 00:06:08,080 --> 00:06:14,200 Speaker 1: vanilla ice cream? Part? Well? When she was growing up, 105 00:06:14,800 --> 00:06:16,320 Speaker 1: was ice cream her favorite dessert. 106 00:06:16,960 --> 00:06:19,520 Speaker 2: I think she has probably had ice cream every day 107 00:06:19,520 --> 00:06:22,559 Speaker 2: of her life for the last twenty five years. 108 00:06:23,120 --> 00:06:25,279 Speaker 1: So as a child, she was. 109 00:06:25,320 --> 00:06:26,240 Speaker 2: Five years old, yep. 110 00:06:26,360 --> 00:06:26,640 Speaker 1: Wow. 111 00:06:27,160 --> 00:06:29,080 Speaker 2: She worked in an ice cream store when she was 112 00:06:29,200 --> 00:06:35,040 Speaker 2: at Yale and New Haven and she just yep, way 113 00:06:35,040 --> 00:06:38,960 Speaker 2: before she opened a place. Every single one of her 114 00:06:39,040 --> 00:06:42,159 Speaker 2: Instagram posts was eating ice cream in someone else's place, 115 00:06:42,520 --> 00:06:48,120 Speaker 2: which is pretty cool. Now that everybody travels, everybody has 116 00:06:48,240 --> 00:06:51,919 Speaker 2: access to obviously the Internet, so they can see pictures, 117 00:06:51,960 --> 00:06:55,000 Speaker 2: read recipes here we're you know, hear how people feel 118 00:06:55,040 --> 00:06:58,680 Speaker 2: about the food, et cetera. I think the curiosity of 119 00:06:58,760 --> 00:07:03,719 Speaker 2: chefs to kind of cross pollinate is fascinating. The key, though, 120 00:07:04,200 --> 00:07:10,200 Speaker 2: is the gimmicky stuff has my entire career. It never lasts. 121 00:07:10,640 --> 00:07:13,040 Speaker 2: It's kind of like music. There's eight notes in the 122 00:07:13,040 --> 00:07:15,960 Speaker 2: octave no matter what you try, plus you know the 123 00:07:15,960 --> 00:07:19,560 Speaker 2: sharps and flats, and yet there's a myriad number of 124 00:07:19,720 --> 00:07:21,600 Speaker 2: songs that can be written. And I think the same 125 00:07:21,640 --> 00:07:24,360 Speaker 2: thing is true in our industry is there's really nothing 126 00:07:25,000 --> 00:07:27,679 Speaker 2: that new under the sun. Now. What I love about 127 00:07:28,760 --> 00:07:31,400 Speaker 2: Ruthie and the River Cafe, and this is something that 128 00:07:31,440 --> 00:07:36,360 Speaker 2: I really believe in deeply. It's not so much about 129 00:07:36,400 --> 00:07:41,160 Speaker 2: invention as it is cooking food I know, but cooked 130 00:07:41,200 --> 00:07:44,200 Speaker 2: better than I knew it could be. There is an 131 00:07:44,400 --> 00:07:48,160 Speaker 2: enormous amount of skill involved with that, and I wish 132 00:07:48,280 --> 00:07:52,720 Speaker 2: more chefs understood that in excellence lies creativity. It's not 133 00:07:52,840 --> 00:07:54,720 Speaker 2: just coming up with something I. 134 00:07:54,720 --> 00:07:58,280 Speaker 1: Always say we don't do ideas. You know, No, did 135 00:07:58,320 --> 00:08:00,560 Speaker 1: you ever have an you know? But sometimes people say 136 00:08:00,560 --> 00:08:03,440 Speaker 1: I have an idea for something, you have to listen 137 00:08:03,440 --> 00:08:06,040 Speaker 1: to it. But generally it's a progress of what we did. 138 00:08:06,120 --> 00:08:09,000 Speaker 1: You know, we did a paran almond tarde. It's strawberry season. 139 00:08:09,000 --> 00:08:12,720 Speaker 1: We'll put strawberries, or we'll put you know what Haley 140 00:08:12,800 --> 00:08:14,920 Speaker 1: is doing with her ice creams. It's a process. It's 141 00:08:15,000 --> 00:08:16,240 Speaker 1: your work every day. 142 00:08:16,600 --> 00:08:18,800 Speaker 2: Yeah, that's what made me fall in love with barbecue. 143 00:08:18,800 --> 00:08:21,280 Speaker 2: For example, when we did blue Smoke, it's what a 144 00:08:21,320 --> 00:08:25,480 Speaker 2: great pitmaster does. They don't reinvent it. They say, you 145 00:08:25,520 --> 00:08:28,560 Speaker 2: see that angry piece of meat called brisket. I'm going 146 00:08:28,600 --> 00:08:30,280 Speaker 2: to figure out something to do with that over the 147 00:08:30,280 --> 00:08:33,280 Speaker 2: next twelve hours. It's going to blow your mind, just 148 00:08:33,320 --> 00:08:38,440 Speaker 2: because of meat selection, dry rub temperature, what kind of 149 00:08:38,440 --> 00:08:40,080 Speaker 2: wood did I smoke it with, how did I hold 150 00:08:40,120 --> 00:08:43,640 Speaker 2: it afterwards? All that stuff is really really hard, and 151 00:08:43,679 --> 00:08:47,480 Speaker 2: there's a huge difference between your favorite brisket and your 152 00:08:47,559 --> 00:08:50,640 Speaker 2: least favorite brisket. But it's not about can I drizzle 153 00:08:50,840 --> 00:08:54,200 Speaker 2: balsamic vinegar on it? And I would say that from 154 00:08:54,240 --> 00:08:57,520 Speaker 2: a food standpoint. The reason you are my favorite chef 155 00:08:57,559 --> 00:09:00,840 Speaker 2: in the world I will tell that to everyone, not 156 00:09:00,960 --> 00:09:05,240 Speaker 2: just your many listeners here is that you have the 157 00:09:05,320 --> 00:09:09,320 Speaker 2: confidence to make sure that what's on the plate is 158 00:09:09,440 --> 00:09:12,040 Speaker 2: essential to that plate, and if it's not essential, it's 159 00:09:12,080 --> 00:09:14,080 Speaker 2: not on that plate, and you find a way to 160 00:09:14,120 --> 00:09:15,320 Speaker 2: make it taste amazing. 161 00:09:15,559 --> 00:09:17,360 Speaker 1: Do you know how when you edit something, and when 162 00:09:17,400 --> 00:09:19,760 Speaker 1: you wrote your book, or when we try to do something, 163 00:09:20,120 --> 00:09:22,440 Speaker 1: you go through and you take out a word. I 164 00:09:22,480 --> 00:09:24,720 Speaker 1: was saying to them today that friend of mine who 165 00:09:24,840 --> 00:09:26,760 Speaker 1: is a screenwright, told me, don't use the word that. 166 00:09:26,880 --> 00:09:28,800 Speaker 1: You can always take that out of a sentence and 167 00:09:28,840 --> 00:09:32,280 Speaker 1: it still works, which is interesting. And I said that, 168 00:09:32,640 --> 00:09:35,320 Speaker 1: you know, when we plate, we do the menu, because 169 00:09:35,360 --> 00:09:37,800 Speaker 1: you know, we write the menu for two meals and 170 00:09:37,840 --> 00:09:39,280 Speaker 1: then we write it. And I was doing to a 171 00:09:39,320 --> 00:09:40,800 Speaker 1: chef on the phone because I was late and we 172 00:09:40,840 --> 00:09:42,840 Speaker 1: were talking about her menu, and I said, go through 173 00:09:42,880 --> 00:09:46,600 Speaker 1: it and just take one thing off. Almost everything you've done, 174 00:09:46,880 --> 00:09:49,800 Speaker 1: just take one whether it's a parsi, whether it's a 175 00:09:49,840 --> 00:09:53,680 Speaker 1: sal severity, whether it's the you know, the panchatta, just 176 00:09:53,720 --> 00:09:56,360 Speaker 1: take one thing off. And I'm not talking about the 177 00:09:56,480 --> 00:09:58,959 Speaker 1: kind of cooking that when you know the cuisine massaur 178 00:09:59,040 --> 00:10:01,920 Speaker 1: or that, but it's just thinking, isn't it about. 179 00:10:01,760 --> 00:10:03,920 Speaker 2: Does that really need to be there? Yeah, there's a 180 00:10:04,120 --> 00:10:08,679 Speaker 2: writer's expression which actually applies to the kitchen, applies to 181 00:10:08,720 --> 00:10:12,000 Speaker 2: almost everything, which is learn how to murder your darlings, 182 00:10:12,080 --> 00:10:14,160 Speaker 2: which is a kind of have you heard this well? 183 00:10:14,160 --> 00:10:16,200 Speaker 1: I heard Mark Twain once said, if you see the adjective, 184 00:10:16,240 --> 00:10:18,000 Speaker 1: shoot it. 185 00:10:18,080 --> 00:10:21,640 Speaker 2: But we all, whenever we write something or cook something, 186 00:10:21,800 --> 00:10:25,200 Speaker 2: we assume that that first clever idea we had is 187 00:10:25,400 --> 00:10:29,520 Speaker 2: essential to it. In general, generally it's not, but it's 188 00:10:29,600 --> 00:10:31,760 Speaker 2: generally the thing we're most in love with that needs 189 00:10:31,800 --> 00:10:32,920 Speaker 2: to be the thing that comes off. 190 00:10:43,240 --> 00:10:45,760 Speaker 1: Did you know The River Cafe has a shop. It's 191 00:10:45,760 --> 00:10:49,119 Speaker 1: full of our favorite foods and designs. We have cookbooks, 192 00:10:49,240 --> 00:10:53,520 Speaker 1: linen napkins, kitchen ware, tote bags with our signatures, glasses 193 00:10:53,520 --> 00:10:56,920 Speaker 1: from Venice, chocolates from Turin. You can find us right 194 00:10:56,960 --> 00:11:00,000 Speaker 1: next door to the River Cafe in London or online 195 00:11:00,240 --> 00:11:11,800 Speaker 1: at Shopthrivercafe dot co dot uk. Of all the books 196 00:11:11,840 --> 00:11:13,959 Speaker 1: we have, and I see some of them on your desk, 197 00:11:14,440 --> 00:11:16,960 Speaker 1: it was interesting to me that you chose for a 198 00:11:17,000 --> 00:11:22,080 Speaker 1: recipe pure al Romana and a recipe from Rome. One 199 00:11:22,160 --> 00:11:24,520 Speaker 1: of my favorites, and one of that is in season 200 00:11:25,080 --> 00:11:27,319 Speaker 1: very soon. So would you like to read the recipe? 201 00:11:27,360 --> 00:11:28,760 Speaker 2: I would love to tell. 202 00:11:28,600 --> 00:11:30,120 Speaker 1: People how to make it and tell me why you 203 00:11:30,200 --> 00:11:30,600 Speaker 1: chose it. 204 00:11:30,679 --> 00:11:34,160 Speaker 2: Well, first of all, I love Rome. That is my 205 00:11:35,200 --> 00:11:38,400 Speaker 2: I don't know, it's just my sole place. I always 206 00:11:38,440 --> 00:11:41,880 Speaker 2: associate puntarell with Rome. You don't really get it too 207 00:11:41,960 --> 00:11:44,160 Speaker 2: often here in New York. When I've had it at 208 00:11:44,200 --> 00:11:47,120 Speaker 2: the River Cafe, it's better than when I have it 209 00:11:47,120 --> 00:11:50,679 Speaker 2: in Rome, which is hard because we have an expression 210 00:11:50,720 --> 00:11:54,120 Speaker 2: hot dogs always taste better at the ballpark. You would 211 00:11:54,160 --> 00:11:57,240 Speaker 2: think puntarelli only tastes better in Rome. But at the 212 00:11:57,280 --> 00:11:59,560 Speaker 2: River Cafe, you just you know exactly what to do 213 00:11:59,600 --> 00:12:04,160 Speaker 2: with it. It's a type of chickory that is not 214 00:12:04,480 --> 00:12:08,000 Speaker 2: typically found in the United States. It's not the easiest 215 00:12:08,040 --> 00:12:10,760 Speaker 2: thing to handle, and you know exactly what to do 216 00:12:10,800 --> 00:12:13,720 Speaker 2: with it. It's about the temperature. It's about the balance 217 00:12:13,760 --> 00:12:15,560 Speaker 2: of the anchovy. So may I read the recipe? 218 00:12:15,600 --> 00:12:17,560 Speaker 1: Please read the recipe, and if you feel free to 219 00:12:17,640 --> 00:12:20,840 Speaker 1: add or take away or comment on anything you like. 220 00:12:21,080 --> 00:12:24,360 Speaker 2: Okay, So we're going to have two heads of puntarelli 221 00:12:26,880 --> 00:12:29,360 Speaker 2: five salted anchovies, and I bet you have a point 222 00:12:29,400 --> 00:12:32,480 Speaker 2: of view on where I should get those anchovies, two 223 00:12:32,640 --> 00:12:37,240 Speaker 2: tablespoons of red wine vinegar, one garlic clove, two dried chilies, 224 00:12:38,040 --> 00:12:43,199 Speaker 2: one teaspoon of black pepper, four tablespoons of extra virgin 225 00:12:43,240 --> 00:12:48,040 Speaker 2: olive oil, and one lemon. So To prepare the puntarelli, 226 00:12:48,200 --> 00:12:51,720 Speaker 2: fill a bowl with ice cold water, adding as many 227 00:12:51,800 --> 00:12:53,960 Speaker 2: ice cubes as you can fit in there. Pull the 228 00:12:54,000 --> 00:12:58,120 Speaker 2: hollow buds from the puntarelli heads. Using a small knife, 229 00:12:58,160 --> 00:13:02,480 Speaker 2: slice the buds very thin the lengthwise. Place them in 230 00:13:02,559 --> 00:13:05,319 Speaker 2: the water to crisp until they curl up. This will 231 00:13:05,320 --> 00:13:09,440 Speaker 2: take about an hour. Rinse and fill at the anchovies. 232 00:13:10,080 --> 00:13:12,720 Speaker 2: Cut them into one half inch pieces and place in 233 00:13:12,760 --> 00:13:16,440 Speaker 2: a small bowl. Cover them with the vinegar and stir 234 00:13:16,600 --> 00:13:20,960 Speaker 2: to let the anchovy dissolve. Peel and chop the garlic 235 00:13:21,160 --> 00:13:24,000 Speaker 2: very finely and add to the anchovies with the crumbled 236 00:13:24,080 --> 00:13:28,719 Speaker 2: chilies and pepper. Add the olive oil. Spin dry the 237 00:13:28,760 --> 00:13:31,960 Speaker 2: punterairelli as for a salad, Place in a bowl and 238 00:13:32,040 --> 00:13:38,400 Speaker 2: serve over the anchovy sauce. Serve with lemon. Yum yum. 239 00:13:39,360 --> 00:13:42,200 Speaker 1: It's interesting because it feels like a very easy recipe 240 00:13:42,240 --> 00:13:44,719 Speaker 1: to make, and it is, and it's one, but when 241 00:13:44,760 --> 00:13:47,360 Speaker 1: we're explaining it to the chefs making it for the 242 00:13:47,400 --> 00:13:51,400 Speaker 1: first time, the balance of anchovies, the balance of olive oil, 243 00:13:52,160 --> 00:13:56,120 Speaker 1: no salt, because the salt it's so salty. With the anchovies, 244 00:13:56,160 --> 00:13:59,880 Speaker 1: the christminast. I think for myself it is the ideal 245 00:14:00,040 --> 00:14:00,880 Speaker 1: way to start a meal. 246 00:14:01,080 --> 00:14:03,840 Speaker 2: I love it so much, and it just works. 247 00:14:04,120 --> 00:14:04,840 Speaker 1: It works. You know. 248 00:14:05,000 --> 00:14:06,840 Speaker 2: When I was growing up, we used to go to 249 00:14:06,880 --> 00:14:10,360 Speaker 2: restaurants and you'd be met with the relish trade, which 250 00:14:10,440 --> 00:14:15,080 Speaker 2: was the celery carrots and lindsey pitted black olives on 251 00:14:15,160 --> 00:14:18,480 Speaker 2: a bed of crushed ice. But there was something about 252 00:14:18,520 --> 00:14:22,040 Speaker 2: that really cold, crispy Sorry that made a taste, But 253 00:14:22,760 --> 00:14:24,480 Speaker 2: this is not really that different. 254 00:14:24,440 --> 00:14:28,440 Speaker 1: No' right. Maybe every culture has their crispy krispy vegetable. 255 00:14:28,560 --> 00:14:30,920 Speaker 1: Tell me about growing up, then let's talk about We 256 00:14:30,960 --> 00:14:33,120 Speaker 1: were talking about restaurants. But when you said the words 257 00:14:33,160 --> 00:14:35,200 Speaker 1: when I was a kid, So, what was it like 258 00:14:35,280 --> 00:14:36,600 Speaker 1: growing up in the Meyer. 259 00:14:36,360 --> 00:14:39,760 Speaker 2: Household in Saint Louis, Missouri. Yeah, well we didn't. You know, 260 00:14:39,800 --> 00:14:41,800 Speaker 2: we had a lot of cooking going on at home. 261 00:14:41,880 --> 00:14:45,080 Speaker 2: My dad was in the travel business and he was 262 00:14:45,120 --> 00:14:49,680 Speaker 2: the first American agent for an organization called Related Compagna, 263 00:14:50,120 --> 00:14:53,600 Speaker 2: which would later become Relay in chateau, and so we 264 00:14:53,680 --> 00:14:56,600 Speaker 2: had French people living in our home, in your home, 265 00:14:56,800 --> 00:15:00,320 Speaker 2: in our home, who would work in his office by 266 00:15:00,480 --> 00:15:03,440 Speaker 2: and then at nighttime they were around the table and 267 00:15:03,880 --> 00:15:07,480 Speaker 2: French was spoken every night lots of times, so the 268 00:15:07,520 --> 00:15:10,120 Speaker 2: kids wouldn't understand what they were talking about, which encourage 269 00:15:10,160 --> 00:15:12,800 Speaker 2: us to learn French. There was always a bottle of 270 00:15:12,840 --> 00:15:15,760 Speaker 2: baugeolis on the table, and so I, without knowing it, 271 00:15:15,800 --> 00:15:17,800 Speaker 2: I was getting a little bit of an education. 272 00:15:18,000 --> 00:15:18,800 Speaker 1: Who did the cooking. 273 00:15:19,360 --> 00:15:21,840 Speaker 2: My dad cooked a lot, my mom did as well. 274 00:15:22,640 --> 00:15:25,640 Speaker 2: He and I cooked together. He taught me how to cook. 275 00:15:26,360 --> 00:15:29,040 Speaker 2: His favorite dish was ratatoui and we had a dog 276 00:15:29,400 --> 00:15:32,480 Speaker 2: by that name, ra Tatui when I was seven years old. 277 00:15:33,960 --> 00:15:36,680 Speaker 2: So I grew up, you know, with the smells and 278 00:15:36,800 --> 00:15:40,560 Speaker 2: sounds and fun of cooking, and so it was just 279 00:15:40,640 --> 00:15:42,360 Speaker 2: kind of part of my upbringing. I got to go 280 00:15:42,400 --> 00:15:47,040 Speaker 2: to France pretty early in my life, and then later Italy, 281 00:15:47,120 --> 00:15:49,800 Speaker 2: and then I was a tour guide working for my dad. 282 00:15:50,680 --> 00:15:53,880 Speaker 2: He started selling group tours. And when my sister, who's 283 00:15:53,920 --> 00:15:56,680 Speaker 2: older than I am, turned twenty, she got to pick 284 00:15:56,680 --> 00:15:59,360 Speaker 2: a city, so she picked Copenhagen. When I was twenty, 285 00:15:59,400 --> 00:16:03,480 Speaker 2: I picked the wrong. My brother picked Paris, and interestingly, 286 00:16:04,320 --> 00:16:08,200 Speaker 2: we all three had a kind of love affair with 287 00:16:08,240 --> 00:16:10,600 Speaker 2: the place we picked. I would go back to Rome 288 00:16:10,640 --> 00:16:15,280 Speaker 2: to study political science, and and that was supposed to 289 00:16:15,360 --> 00:16:18,600 Speaker 2: lead me into being a lawyer, but thank goodness, I 290 00:16:18,600 --> 00:16:22,160 Speaker 2: would have been the world's worst lawyer. Thank goodness. I 291 00:16:22,200 --> 00:16:25,640 Speaker 2: converted quickly, and I said, why not? Why not? You know, 292 00:16:26,040 --> 00:16:28,320 Speaker 2: so embrace My real passion was. 293 00:16:28,320 --> 00:16:30,480 Speaker 1: So growing up you had you had a lot of 294 00:16:30,520 --> 00:16:33,000 Speaker 1: French food, and you were you what was it from 295 00:16:33,040 --> 00:16:35,320 Speaker 1: that region because France Association. 296 00:16:36,640 --> 00:16:39,120 Speaker 2: No, it's not just that we had French food. I 297 00:16:39,480 --> 00:16:42,000 Speaker 2: grew up appreciating French food, but I really you know, 298 00:16:42,120 --> 00:16:45,000 Speaker 2: growing up in Saint Louis, we didn't have French restaurants 299 00:16:45,000 --> 00:16:50,000 Speaker 2: per se. We had great burgers. So I had smash burgers, 300 00:16:50,040 --> 00:16:53,360 Speaker 2: which would one day lead to shakeshack, and frozen custard, 301 00:16:53,400 --> 00:16:56,240 Speaker 2: which would len one day lead to shakeshack. We had. 302 00:16:57,200 --> 00:17:00,360 Speaker 2: Here's what Saint Louis actually did have. Yeah, use have 303 00:17:01,360 --> 00:17:04,800 Speaker 2: an amazing immigrant population. It began with lots and lots 304 00:17:04,800 --> 00:17:07,639 Speaker 2: of Germans. And that's how you get restaurants that I 305 00:17:07,720 --> 00:17:10,399 Speaker 2: used to go to called Schneidhorse and Anheuser Busch, the 306 00:17:10,440 --> 00:17:13,720 Speaker 2: beer company was there, et cetera. Lots and lots of 307 00:17:13,760 --> 00:17:17,840 Speaker 2: sausage makers, lots of beer companies, So there was that 308 00:17:18,040 --> 00:17:20,600 Speaker 2: going forward. There was also something and it still remains 309 00:17:20,640 --> 00:17:23,720 Speaker 2: called the Hill, the Italian Hills. So lots of Italians 310 00:17:23,760 --> 00:17:27,120 Speaker 2: came to Saint Louis and they had their South from 311 00:17:27,160 --> 00:17:29,760 Speaker 2: the South primarily, and they had their own style of 312 00:17:29,800 --> 00:17:33,760 Speaker 2: cooking that came to Saint Louis. To this day, they 313 00:17:33,840 --> 00:17:37,720 Speaker 2: all have almost the exact same menus. So their carbonara 314 00:17:37,760 --> 00:17:41,600 Speaker 2: has cream in it, which you would never do. Toasted 315 00:17:41,640 --> 00:17:43,199 Speaker 2: ravioli with Marina and. 316 00:17:43,200 --> 00:17:47,040 Speaker 1: I wonder where that came toasted that is in chreat 317 00:17:47,760 --> 00:17:51,159 Speaker 1: go figure. I don't know, Ruthy, but did you like 318 00:17:51,200 --> 00:17:53,080 Speaker 1: it as a kid, of course I did. 319 00:17:53,280 --> 00:17:53,480 Speaker 2: Yeah. 320 00:17:53,520 --> 00:17:53,919 Speaker 1: I mean. 321 00:17:55,280 --> 00:17:58,199 Speaker 2: People you know in London like marmite or whatever that 322 00:17:58,200 --> 00:17:58,840 Speaker 2: stuff is called. 323 00:17:59,320 --> 00:18:01,520 Speaker 1: I wanted to do a photography project when I came 324 00:18:01,560 --> 00:18:04,880 Speaker 1: to London. I was doing art school of giving Americans 325 00:18:04,960 --> 00:18:08,359 Speaker 1: more mte and taking a photograph of the face after 326 00:18:08,400 --> 00:18:08,720 Speaker 1: they ate. 327 00:18:08,960 --> 00:18:11,480 Speaker 2: I promised toasted ralli Oli would only put a smile 328 00:18:11,520 --> 00:18:12,840 Speaker 2: on your face. It's really good. 329 00:18:13,320 --> 00:18:18,000 Speaker 1: Yeah, okay, so we're okay on from toasted. So you 330 00:18:18,040 --> 00:18:21,400 Speaker 1: grew up in this culture of your mother's cooking, your 331 00:18:21,440 --> 00:18:22,640 Speaker 1: father's cooking. 332 00:18:22,440 --> 00:18:24,439 Speaker 2: And getting to cook. But what I really liked more 333 00:18:24,480 --> 00:18:27,160 Speaker 2: than anything was going to restaurants. I just loved it. 334 00:18:27,280 --> 00:18:30,080 Speaker 2: There was one restaurant that is still around called Chris's. 335 00:18:30,119 --> 00:18:36,240 Speaker 2: It's a German place, Kreis Apostrophe Chris's, and they gave 336 00:18:36,240 --> 00:18:38,800 Speaker 2: me an idea that I used when I opened Union 337 00:18:38,840 --> 00:18:42,000 Speaker 2: Square Cafe at the age of twenty seven, which was 338 00:18:42,080 --> 00:18:46,120 Speaker 2: to have a nightly special that you could depend on 339 00:18:46,200 --> 00:18:48,440 Speaker 2: every night of the week. So you knew if you 340 00:18:48,520 --> 00:18:51,280 Speaker 2: went in there on Monday nights, yeah, that was chicken 341 00:18:51,320 --> 00:18:54,160 Speaker 2: and Dumplings night. You knew if you went in on 342 00:18:54,200 --> 00:18:56,400 Speaker 2: Tuesday night was sour Brought to Night, which I didn't 343 00:18:56,400 --> 00:18:58,760 Speaker 2: really care about too much, but they had a different 344 00:18:58,760 --> 00:18:59,600 Speaker 2: special every night. 345 00:19:00,440 --> 00:19:01,119 Speaker 1: We did that. 346 00:19:01,040 --> 00:19:04,040 Speaker 2: When I opened Union Square Cafe because I love the 347 00:19:04,119 --> 00:19:09,199 Speaker 2: idea that you could create an habitual regular. But they 348 00:19:09,240 --> 00:19:11,840 Speaker 2: also did which I loved from the age of six on. 349 00:19:12,400 --> 00:19:15,720 Speaker 2: They remembered my favorite table. Yeah, I'm the guy. Well, 350 00:19:15,920 --> 00:19:18,080 Speaker 2: there's probably every kid who liked to have the table 351 00:19:18,160 --> 00:19:21,560 Speaker 2: underneath the cuckoo clock, but it meant the world to 352 00:19:21,600 --> 00:19:24,280 Speaker 2: me that they remember that. 353 00:19:23,400 --> 00:19:26,040 Speaker 1: That's what we talk about, you know, with restaurants, is 354 00:19:26,080 --> 00:19:28,280 Speaker 1: that we were talking about this morning, that you'll go 355 00:19:28,359 --> 00:19:30,280 Speaker 1: back to a restaurant if they didn't cook the sea 356 00:19:30,359 --> 00:19:33,639 Speaker 1: pass to perfection, but you won't go back if there's 357 00:19:33,720 --> 00:19:36,360 Speaker 1: a waiter that makes you feel bad about yourself. 358 00:19:36,880 --> 00:19:39,520 Speaker 2: And then furthermore, taking it back to the positive side, 359 00:19:39,960 --> 00:19:43,960 Speaker 2: you'll always go back where you feel most loved. Yeah, 360 00:19:43,960 --> 00:19:48,439 Speaker 2: and remember, I remember the late James Beard was constantly 361 00:19:48,440 --> 00:19:53,399 Speaker 2: accosted in airports, restaurants everywhere because everyone recognized the bald 362 00:19:53,400 --> 00:19:57,400 Speaker 2: head with the bow tie. And obviously the question everybody 363 00:19:57,440 --> 00:20:01,199 Speaker 2: asked James Beard was what's your favorit restaurant? Especially in 364 00:20:01,200 --> 00:20:04,919 Speaker 2: an airport? Where should I? And he said, my favorite 365 00:20:04,920 --> 00:20:07,640 Speaker 2: restaurant is the same as yours. Yeah, it's the one 366 00:20:07,680 --> 00:20:11,399 Speaker 2: that loves me the most. That's hard to argue with that. 367 00:20:11,600 --> 00:20:14,520 Speaker 1: I would say. You know that you never know with 368 00:20:14,640 --> 00:20:17,000 Speaker 1: the table what they've gone through when they come in. 369 00:20:17,240 --> 00:20:19,600 Speaker 1: You know, they may have had they have gotten lost, 370 00:20:19,680 --> 00:20:21,879 Speaker 1: they might have been fired that day, they may be 371 00:20:22,000 --> 00:20:25,600 Speaker 1: celebrating something, and most you know, most often or maybe 372 00:20:25,640 --> 00:20:27,600 Speaker 1: we should think about, is they may have saved up 373 00:20:27,640 --> 00:20:29,359 Speaker 1: to come to the river cafe. 374 00:20:29,480 --> 00:20:30,760 Speaker 2: That's a really good point. 375 00:20:30,680 --> 00:20:33,919 Speaker 1: Really saved up to come and so how are we 376 00:20:33,960 --> 00:20:36,159 Speaker 1: going to make them feel that everything was, you know, 377 00:20:36,320 --> 00:20:39,560 Speaker 1: here for them? And I think that's it's really something 378 00:20:39,600 --> 00:20:41,359 Speaker 1: I learned from you. I think we've all learned that 379 00:20:41,520 --> 00:20:44,679 Speaker 1: from you. Is how to be happy, making people happy, 380 00:20:44,920 --> 00:20:46,600 Speaker 1: you know, simple as that. 381 00:20:46,960 --> 00:20:48,760 Speaker 2: Well, the last thing I want to say about Saint 382 00:20:48,840 --> 00:20:51,280 Speaker 2: Louis is that was the biggest lesson I learned because 383 00:20:51,520 --> 00:20:55,399 Speaker 2: Saint Louis was long on hospitality. It wasn't necessarily the food. 384 00:20:55,400 --> 00:20:59,560 Speaker 2: But then what I got to do, probably because of 385 00:20:59,600 --> 00:21:01,919 Speaker 2: the the privilege of growing up with a lot of 386 00:21:01,920 --> 00:21:05,040 Speaker 2: travel because my dad's company was a travel business, I 387 00:21:05,080 --> 00:21:09,280 Speaker 2: got the flavor of really good food in Italy and 388 00:21:09,320 --> 00:21:13,959 Speaker 2: in France. But I also was able to pair that 389 00:21:14,160 --> 00:21:16,439 Speaker 2: with the kind of hospitality that I always got in 390 00:21:16,440 --> 00:21:18,760 Speaker 2: Saint Louis. And when I moved to New York at 391 00:21:18,760 --> 00:21:22,080 Speaker 2: the age of twenty one, there wasn't a lot of 392 00:21:22,119 --> 00:21:25,679 Speaker 2: hospitality around here. It was basically, you're lucky to be 393 00:21:25,720 --> 00:21:28,200 Speaker 2: eating here, and if you don't feel that way, we've 394 00:21:28,200 --> 00:21:30,240 Speaker 2: got a really nice table by the bathroom for you. 395 00:21:31,160 --> 00:21:34,120 Speaker 2: There was a lot of that kind of mentality left 396 00:21:34,160 --> 00:21:38,560 Speaker 2: over from the Studio fifty four eras the Red Velvet Rope. 397 00:21:38,680 --> 00:21:39,359 Speaker 1: What year is well? 398 00:21:39,400 --> 00:21:43,640 Speaker 2: I moved here? My first night here was the night 399 00:21:43,720 --> 00:21:49,760 Speaker 2: John Lennon was assassinated in December of nineteen eighty and 400 00:21:49,800 --> 00:21:52,320 Speaker 2: I got my first apartment in nineteen eighty one. It 401 00:21:52,400 --> 00:21:55,560 Speaker 2: was not necessarily a nice city back then, so it 402 00:21:55,640 --> 00:21:57,480 Speaker 2: was kind of a slam dunk when I opened Union 403 00:21:57,480 --> 00:22:00,360 Speaker 2: Square a cafe to say, well, whoever wrote the rule 404 00:22:00,440 --> 00:22:03,320 Speaker 2: that good food's gonna taste worse because you're nice to people? 405 00:22:03,400 --> 00:22:12,800 Speaker 1: Yeah, if you like listening to Ruthie's Table for would 406 00:22:12,880 --> 00:22:16,800 Speaker 1: you please make sure to rate and review the podcast 407 00:22:17,000 --> 00:22:21,840 Speaker 1: on the iHeartRadio app, Apple Podcasts, Spotify, O, wherever you 408 00:22:21,920 --> 00:22:31,840 Speaker 1: get your podcasts. Thank you. Going back then to leaving 409 00:22:32,400 --> 00:22:36,320 Speaker 1: Saint Louis and what was food like after that? We 410 00:22:36,480 --> 00:22:38,200 Speaker 1: suddenly you're on your own and what am I going 411 00:22:38,200 --> 00:22:40,080 Speaker 1: to eat? Or can I afford a restaurant? What was 412 00:22:40,240 --> 00:22:41,879 Speaker 1: that world like when you left? 413 00:22:42,040 --> 00:22:45,080 Speaker 2: I couldn't stop discovering things everywhere. So when I was 414 00:22:45,119 --> 00:22:49,840 Speaker 2: in college at Trinity College in Hartford, Connecticut, Sunday night 415 00:22:50,040 --> 00:22:52,720 Speaker 2: could be the local burger king because that's what I 416 00:22:52,760 --> 00:22:55,040 Speaker 2: had enough money to do. But I also would go 417 00:22:55,080 --> 00:22:57,760 Speaker 2: to their little Italy and find the best we call 418 00:22:57,800 --> 00:23:01,960 Speaker 2: them grinders. Every town has a different name for submarines 419 00:23:02,040 --> 00:23:05,359 Speaker 2: or poe boys. In Hartford they're called grinders. And I'd 420 00:23:05,680 --> 00:23:08,119 Speaker 2: go find the best pizza in the city. It was 421 00:23:08,160 --> 00:23:11,600 Speaker 2: all inexpensive stuff, go find the best espresso. I could find. 422 00:23:12,040 --> 00:23:16,800 Speaker 2: Couldn't understand why the espresso there would be served with 423 00:23:16,840 --> 00:23:20,119 Speaker 2: a lemon peel and the cappuccino would be served with cinnamon, 424 00:23:20,520 --> 00:23:23,040 Speaker 2: which is not what I had seen. But again, because 425 00:23:23,040 --> 00:23:26,160 Speaker 2: of my dad's travel business, until I was twenty one, 426 00:23:26,880 --> 00:23:29,680 Speaker 2: I could fly anywhere that pan Am flew for forty 427 00:23:29,720 --> 00:23:33,080 Speaker 2: four dollars round trip forty four dollars. So every time 428 00:23:33,119 --> 00:23:37,320 Speaker 2: we had a three day weekend, I got myself down 429 00:23:37,359 --> 00:23:40,520 Speaker 2: to Kennedy Airport and I went. I would almost always 430 00:23:40,520 --> 00:23:43,359 Speaker 2: go to run. I went to Venice once in the 431 00:23:43,359 --> 00:23:45,800 Speaker 2: middle of winter, which is the loneliest place on earth. 432 00:23:47,359 --> 00:23:50,760 Speaker 2: I did go to London and I really enjoyed it. 433 00:23:50,800 --> 00:23:53,200 Speaker 1: Okay, but you hadn't started. Yeah, this was still pre. 434 00:23:53,440 --> 00:23:55,520 Speaker 2: This was still pre in Square Cafe. But I was 435 00:23:55,680 --> 00:24:00,439 Speaker 2: educating myself and I would eat anywhere by myself, you know, 436 00:24:00,480 --> 00:24:04,080 Speaker 2: I'd go to Popeyes Fried Chicken any anywhere where I could, 437 00:24:04,720 --> 00:24:06,920 Speaker 2: or I'd go to diners in Long Island. I would 438 00:24:06,960 --> 00:24:10,959 Speaker 2: just get in my car and go see what was was. 439 00:24:11,040 --> 00:24:13,040 Speaker 1: Do you have friends who shared that passion or. 440 00:24:13,000 --> 00:24:16,040 Speaker 2: Not as much as I did. You know, I would 441 00:24:16,119 --> 00:24:19,960 Speaker 2: drive people crazy because I couldn't like New York is 442 00:24:19,960 --> 00:24:22,720 Speaker 2: one of the greatest walking cities in the world, and 443 00:24:22,840 --> 00:24:25,439 Speaker 2: I couldn't pass a menu on the outside of a 444 00:24:25,440 --> 00:24:27,800 Speaker 2: building without studying it. And I would do that in 445 00:24:27,840 --> 00:24:30,960 Speaker 2: every town in Italy, every town in France. When I 446 00:24:30,960 --> 00:24:34,840 Speaker 2: went to London by myself for those two weeks, I 447 00:24:34,960 --> 00:24:38,240 Speaker 2: had this book. I think American Express published the book, 448 00:24:38,280 --> 00:24:42,800 Speaker 2: and it was their reviews of you know, one hundred restaurants. 449 00:24:44,040 --> 00:24:46,359 Speaker 2: And I didn't have much of a budget, so I 450 00:24:46,440 --> 00:24:49,480 Speaker 2: saved up for the ones I could get into. There 451 00:24:49,520 --> 00:24:53,240 Speaker 2: was one restaurant that I went to and they wouldn't 452 00:24:53,280 --> 00:24:55,560 Speaker 2: take me as a solo diner, so I made a 453 00:24:55,600 --> 00:25:00,800 Speaker 2: reservation for two and I walked dan and I kept 454 00:25:00,840 --> 00:25:04,159 Speaker 2: looking at my watch, where's my friend? Where's my friend? 455 00:25:04,720 --> 00:25:09,439 Speaker 2: And I finally ordered a decent bottle of wine for 456 00:25:09,560 --> 00:25:12,399 Speaker 2: myself so they wouldn't kick me out. You know, no 457 00:25:13,080 --> 00:25:15,280 Speaker 2: solo diners going to order a single bottle of wine. 458 00:25:16,040 --> 00:25:18,400 Speaker 2: But you know, I was learning about hospitality too, because 459 00:25:18,400 --> 00:25:22,320 Speaker 2: they weren't very very nice at that point. But you know, 460 00:25:22,400 --> 00:25:26,760 Speaker 2: I just I just love discovery. I think discovery is 461 00:25:26,800 --> 00:25:30,400 Speaker 2: one of the great things in life when and by 462 00:25:30,440 --> 00:25:33,679 Speaker 2: the way, as you get older, you can still discover 463 00:25:33,760 --> 00:25:37,200 Speaker 2: things you've never tried before. But when it comes to food, 464 00:25:37,480 --> 00:25:37,920 Speaker 2: it's like. 465 00:25:38,119 --> 00:25:40,280 Speaker 3: Can I ask you a question. When you were traveling 466 00:25:40,280 --> 00:25:43,000 Speaker 3: and exploring all these places, were you conscious of a 467 00:25:43,000 --> 00:25:47,000 Speaker 3: difference between a restauranteur and the chef or were you 468 00:25:47,040 --> 00:25:49,120 Speaker 3: seeing it then a chef's eze or. 469 00:25:50,400 --> 00:25:53,080 Speaker 2: That's such a good question. I think I probably was. 470 00:25:53,119 --> 00:25:57,399 Speaker 2: There were many many restaurants at that time where you 471 00:25:57,400 --> 00:26:00,320 Speaker 2: didn't have any idea who the chef was. Know, you 472 00:26:00,400 --> 00:26:06,200 Speaker 2: obviously had some trail blazers in London everywhere when it 473 00:26:06,240 --> 00:26:08,560 Speaker 2: came to chefs, and I was very very inspired and 474 00:26:08,600 --> 00:26:11,439 Speaker 2: motivated by that. As a matter of fact, when I 475 00:26:11,480 --> 00:26:13,840 Speaker 2: first broke the news to my parents that I was 476 00:26:13,920 --> 00:26:16,520 Speaker 2: not going to become a lawyer as everyone had expected, 477 00:26:16,560 --> 00:26:18,280 Speaker 2: but so I was going to go into this business, 478 00:26:18,880 --> 00:26:21,000 Speaker 2: I said, I want to be a chef because I 479 00:26:21,000 --> 00:26:25,440 Speaker 2: had seen people like Alice Waters and Joyce Goldstein and 480 00:26:25,520 --> 00:26:28,520 Speaker 2: Jeremiah Tower and Wolfgang Puck and Paul Prudhom you know, 481 00:26:28,560 --> 00:26:34,000 Speaker 2: I can mark guy named Mark Miller and the Miller Yeah, yeah, 482 00:26:34,119 --> 00:26:37,640 Speaker 2: great memory. And all these people had liberal arts educations. 483 00:26:37,680 --> 00:26:40,639 Speaker 2: So I wasn't going to let my parents down, but 484 00:26:40,720 --> 00:26:42,320 Speaker 2: I was afraid to tell them I wanted to be 485 00:26:42,359 --> 00:26:46,840 Speaker 2: a restaurateur. And so it got to the point where 486 00:26:46,840 --> 00:26:48,520 Speaker 2: my dad said, well, then you're going to really need 487 00:26:48,520 --> 00:26:51,720 Speaker 2: to you better get some cooking in and he set 488 00:26:51,800 --> 00:26:56,800 Speaker 2: up two stages for me in Bordeaux at places that 489 00:26:57,200 --> 00:27:00,840 Speaker 2: had been part of laying chateau. And the first one 490 00:27:00,880 --> 00:27:05,320 Speaker 2: I went to was called La Reserve in Paysack. 491 00:27:06,400 --> 00:27:11,919 Speaker 1: Reserve. Where where was that reserve? Restaurants called Aurey Cat. 492 00:27:12,000 --> 00:27:16,240 Speaker 2: Yeah, so this one was in the Bordeaux village called 493 00:27:16,359 --> 00:27:19,840 Speaker 2: Paysack pe s S A C. And the day I 494 00:27:19,920 --> 00:27:25,200 Speaker 2: got there as a stagier, they had just lost their 495 00:27:25,240 --> 00:27:30,199 Speaker 2: second star, and so everyone in the restaurant was completely demoralized. 496 00:27:30,240 --> 00:27:33,280 Speaker 2: As a matter of fact, on day two, four of 497 00:27:33,320 --> 00:27:36,200 Speaker 2: their cooks left because God forbid, they did not want 498 00:27:36,200 --> 00:27:39,639 Speaker 2: to have a one star Micheline restaurant on their on 499 00:27:39,680 --> 00:27:42,080 Speaker 2: their resume. So what that meant is I got a 500 00:27:42,080 --> 00:27:44,760 Speaker 2: big promotion meeting. I got to open the oysters and 501 00:27:44,920 --> 00:27:47,760 Speaker 2: pull the feathers from birds and chop the shallots and 502 00:27:47,880 --> 00:27:50,360 Speaker 2: all that kind of fun stuff. But I also got 503 00:27:50,359 --> 00:27:54,159 Speaker 2: to cook family meal for them, and that was that 504 00:27:54,200 --> 00:27:58,040 Speaker 2: was a big deal. Well, the very first day that 505 00:27:58,080 --> 00:28:00,119 Speaker 2: I got to cook family meal, I'll never forget. I 506 00:28:00,240 --> 00:28:07,200 Speaker 2: made my grandmother's spare ribs with her barbecue sauce Cote 507 00:28:07,200 --> 00:28:10,800 Speaker 2: de port, Cote de port, and they loved it. And 508 00:28:10,840 --> 00:28:14,760 Speaker 2: then I made a pasta for them, and I forget 509 00:28:14,760 --> 00:28:17,879 Speaker 2: what the pasta was, but I could not believe my 510 00:28:17,920 --> 00:28:20,800 Speaker 2: eyes that all these mishline level cooks, you know what, 511 00:28:20,840 --> 00:28:23,320 Speaker 2: they dressed my pasta with ketchup. They just started pouring 512 00:28:23,400 --> 00:28:25,760 Speaker 2: ketchup all over the noodles. I've never seen that in 513 00:28:25,800 --> 00:28:28,280 Speaker 2: my life, but I guess they considered that to be 514 00:28:28,320 --> 00:28:28,640 Speaker 2: a good. 515 00:28:28,520 --> 00:28:32,000 Speaker 1: Pass your Did you feel more Italian than French and 516 00:28:32,119 --> 00:28:33,840 Speaker 1: more French than Italian or was it? 517 00:28:34,000 --> 00:28:38,280 Speaker 2: Well, during that time I had also spent I probably 518 00:28:38,320 --> 00:28:42,360 Speaker 2: spent half my time in Italy. I was in Rome, Bologna, Milan, Sardinia, 519 00:28:43,360 --> 00:28:49,680 Speaker 2: and I think I probably always felt like both. I 520 00:28:49,720 --> 00:28:52,040 Speaker 2: think that, you know, the original Union Square Cafe menu. 521 00:28:52,160 --> 00:28:56,080 Speaker 2: We had pasta dishes, we had confe de Canard. 522 00:28:56,360 --> 00:28:59,600 Speaker 1: Union Square just changed the way we thought about restaurants. 523 00:29:00,280 --> 00:29:02,320 Speaker 1: It did. It was a I remember going with Richard. 524 00:29:02,360 --> 00:29:03,920 Speaker 1: It must have been what year did. 525 00:29:03,840 --> 00:29:05,440 Speaker 2: You open, nineteen eighty five. 526 00:29:05,360 --> 00:29:08,120 Speaker 1: Yeah, it must It was certainly before the River Cafe. 527 00:29:08,160 --> 00:29:10,280 Speaker 1: And we used to make some journeys to New York 528 00:29:10,320 --> 00:29:12,880 Speaker 1: and I remember, you know, there's certain things. You remember 529 00:29:12,920 --> 00:29:14,920 Speaker 1: where you were when that song played, or where you 530 00:29:15,000 --> 00:29:17,560 Speaker 1: are when you had that I remember where we were, 531 00:29:17,600 --> 00:29:22,720 Speaker 1: where we sat, the whole square. How did that happen? 532 00:29:22,840 --> 00:29:24,000 Speaker 1: How did you Well? 533 00:29:24,040 --> 00:29:26,480 Speaker 2: I wanted to open a restaurant that, if only it existed, 534 00:29:26,480 --> 00:29:28,600 Speaker 2: would be my favorite restaurant in the world. And as 535 00:29:28,600 --> 00:29:32,280 Speaker 2: I was saying earlier, it was truly an amalgam of 536 00:29:32,280 --> 00:29:34,800 Speaker 2: my favorite places to eat in the world. They were 537 00:29:34,840 --> 00:29:38,680 Speaker 2: always I had no interest in being an exalted kind 538 00:29:38,720 --> 00:29:40,640 Speaker 2: of restaurant, but I wanted to be a place that 539 00:29:40,680 --> 00:29:43,560 Speaker 2: you would feel equally comfortable wearing jeans or wearing a 540 00:29:43,560 --> 00:29:45,120 Speaker 2: coat and tie, if that's what you felt like. 541 00:29:47,200 --> 00:29:48,800 Speaker 1: It's called Union Square Cafe. 542 00:29:48,960 --> 00:29:49,760 Speaker 2: Union Square Cafe. 543 00:29:49,840 --> 00:29:51,680 Speaker 1: And that's what we did with the River cafe. People 544 00:29:51,680 --> 00:29:53,920 Speaker 1: always said, why did you put the word cafe, you know, 545 00:29:54,040 --> 00:29:56,920 Speaker 1: which is not a cafe. But you didn't. We didn't. 546 00:29:56,920 --> 00:29:59,920 Speaker 1: I think probably just wanted to step away from that. 547 00:30:00,080 --> 00:30:04,320 Speaker 2: And let people know that everyone's welcome for every kind 548 00:30:04,320 --> 00:30:06,360 Speaker 2: of occasion of something. Doesn't that you can eat at 549 00:30:06,400 --> 00:30:09,080 Speaker 2: the bar from the day we opened. We had good 550 00:30:09,120 --> 00:30:11,440 Speaker 2: wines by the glass from the day we opened. But 551 00:30:11,560 --> 00:30:14,600 Speaker 2: I actually had the But Jesus scared out of me 552 00:30:14,720 --> 00:30:19,480 Speaker 2: because early on, as I was planning this thing, my 553 00:30:19,640 --> 00:30:22,520 Speaker 2: uncle introduced me to the guy that was the food 554 00:30:22,560 --> 00:30:24,600 Speaker 2: and beverage director at the Harvard Club. He said, you 555 00:30:24,600 --> 00:30:26,240 Speaker 2: need to talk to this guy because he knows everything 556 00:30:26,240 --> 00:30:29,040 Speaker 2: about restaurants. So the guy starts grilling me what kind 557 00:30:29,080 --> 00:30:31,720 Speaker 2: of restaurant are you going to open? And I said, 558 00:30:31,800 --> 00:30:33,640 Speaker 2: I don't know. I'm going to have a little French stuff, 559 00:30:33,680 --> 00:30:37,400 Speaker 2: a little Italian stuff, a little California kind of stuff. 560 00:30:37,920 --> 00:30:40,360 Speaker 2: And he said, I'm going to tell you right now 561 00:30:40,360 --> 00:30:42,320 Speaker 2: it's not going to work. And I said, what do 562 00:30:42,360 --> 00:30:45,120 Speaker 2: you mean? And he said, when people decide where they 563 00:30:45,120 --> 00:30:50,200 Speaker 2: want to eat in New York, they say French, Italian, Chinese, German. 564 00:30:50,280 --> 00:30:52,760 Speaker 2: No one says, let's go out and eat eclectic. It's 565 00:30:52,800 --> 00:30:55,880 Speaker 2: not going to work. And I fortunately did not let 566 00:30:55,960 --> 00:30:59,120 Speaker 2: that stop me. I just wanted to have food that 567 00:30:59,200 --> 00:31:03,240 Speaker 2: I loved. And to this day, you know, I've already 568 00:31:03,240 --> 00:31:06,240 Speaker 2: been in touch with two of our chefs today, three 569 00:31:06,240 --> 00:31:09,440 Speaker 2: of our chefs. Actually, I just that's one of my 570 00:31:09,520 --> 00:31:11,800 Speaker 2: favorite parts of my job is talking about food. 571 00:31:12,240 --> 00:31:15,920 Speaker 1: So from from Union Square, the next you expect you 572 00:31:15,960 --> 00:31:17,800 Speaker 1: did another one, you did. I'm not going to have 573 00:31:17,880 --> 00:31:19,760 Speaker 1: just one restaurant. I'm going to do another restaurant. 574 00:31:19,800 --> 00:31:21,600 Speaker 2: You ten years after the Square cafe. 575 00:31:22,840 --> 00:31:24,200 Speaker 1: That was ten years later. 576 00:31:24,040 --> 00:31:26,640 Speaker 2: Yep, because I said, I'm never opening a second restaurant 577 00:31:26,680 --> 00:31:27,600 Speaker 2: like someone else. I know. 578 00:31:27,840 --> 00:31:30,840 Speaker 1: I'm I remember once calling you, as I kept saying, 579 00:31:30,880 --> 00:31:33,440 Speaker 1: for advice, and I said, should I do river cafe cafes? 580 00:31:33,480 --> 00:31:35,560 Speaker 1: And we could do Somebody wants me to do one 581 00:31:35,560 --> 00:31:39,440 Speaker 1: here and and he said, really, don't think about more 582 00:31:39,480 --> 00:31:41,800 Speaker 1: than one. You did say that to me. You said, 583 00:31:41,840 --> 00:31:44,200 Speaker 1: just think one and then grow. You know, don't think 584 00:31:44,240 --> 00:31:44,960 Speaker 1: did you think. 585 00:31:45,520 --> 00:31:47,840 Speaker 2: Did I say, don't think about a river cafe cafe 586 00:31:47,920 --> 00:31:49,560 Speaker 2: or don't think many river many? 587 00:31:49,720 --> 00:31:52,400 Speaker 1: That's what I'm saying. When you started Shakeshack, when you did, 588 00:31:52,680 --> 00:31:55,120 Speaker 1: you didn't think it would be a global thing that 589 00:31:55,360 --> 00:31:55,880 Speaker 1: I know. 590 00:31:56,360 --> 00:31:59,320 Speaker 2: We wanted to open something to help Madison Square Park. 591 00:31:59,440 --> 00:32:02,160 Speaker 2: In fact, we did open a second Shakeshack for five years. 592 00:32:02,200 --> 00:32:05,560 Speaker 2: Can you believe that it just was never ever. The 593 00:32:05,600 --> 00:32:07,960 Speaker 2: part of the plan was that we wanted to have 594 00:32:08,000 --> 00:32:11,600 Speaker 2: a place that, if it worked, would attract people day 595 00:32:11,600 --> 00:32:14,000 Speaker 2: and night to keep the park safe because people make 596 00:32:14,600 --> 00:32:18,080 Speaker 2: people using a park keep park safe. And then furthermore 597 00:32:18,520 --> 00:32:21,160 Speaker 2: that a percentage of every sale would go right back 598 00:32:21,160 --> 00:32:23,920 Speaker 2: into the park. That's all we wanted to do, and 599 00:32:25,040 --> 00:32:27,920 Speaker 2: it worked. It worked so well that we said we'd 600 00:32:27,920 --> 00:32:30,240 Speaker 2: better do a second one because the biggest complaint we're 601 00:32:30,280 --> 00:32:32,760 Speaker 2: getting is the lines are day and long. 602 00:32:33,120 --> 00:32:35,360 Speaker 1: They're still long. I have to say, there's one around 603 00:32:35,400 --> 00:32:37,400 Speaker 1: the corner from in Victoria from where. 604 00:32:37,240 --> 00:32:38,560 Speaker 2: I live Victoria, Nova. 605 00:32:38,720 --> 00:32:41,680 Speaker 1: Yeah, and in the line so long, Well. 606 00:32:41,600 --> 00:32:44,560 Speaker 2: People need to get the app. That's kind of like 607 00:32:44,600 --> 00:32:46,720 Speaker 2: when you see people waiting in line to pay their tolls, 608 00:32:47,120 --> 00:32:48,480 Speaker 2: why didn't you just get easy Pass. 609 00:32:48,600 --> 00:32:49,760 Speaker 1: It's not that it's one thing. 610 00:32:49,880 --> 00:32:54,240 Speaker 3: You both got amazing restaurants and you've got just one restaurant, 611 00:32:54,320 --> 00:32:56,960 Speaker 3: and you can create that and create that. It's being 612 00:32:57,000 --> 00:33:00,400 Speaker 3: the best food and the best service together how did 613 00:33:00,400 --> 00:33:03,160 Speaker 3: you do that when you're running out dozens of them? 614 00:33:03,160 --> 00:33:04,360 Speaker 3: It must be very different skills. 615 00:33:04,480 --> 00:33:07,720 Speaker 2: Yeah, I think the common skill set is if you 616 00:33:07,760 --> 00:33:12,720 Speaker 2: can actually really really advance the workplace culture and the 617 00:33:12,760 --> 00:33:16,800 Speaker 2: hospitality culture for all of your stakeholders, that's common to 618 00:33:16,840 --> 00:33:18,920 Speaker 2: all of them. As a matter of fact, I care 619 00:33:19,000 --> 00:33:22,240 Speaker 2: as deeply about the guest experience in the workplace experience 620 00:33:22,600 --> 00:33:25,120 Speaker 2: at Shakeshack as I do at the Modern or Gramercy 621 00:33:25,120 --> 00:33:30,320 Speaker 2: Tavern or Manhattan. The skill set that goes with that 622 00:33:30,440 --> 00:33:32,720 Speaker 2: is completely different. So for example, if you're going to 623 00:33:32,800 --> 00:33:36,120 Speaker 2: get a job at the Modern, which has two Michieline stars, 624 00:33:36,680 --> 00:33:41,480 Speaker 2: We're going to look deeply into your work resume. Do 625 00:33:41,560 --> 00:33:44,920 Speaker 2: you have the wine knowledge or do you have the 626 00:33:44,960 --> 00:33:49,200 Speaker 2: culinary knowledge? At Shakeshack. I don't think one person in 627 00:33:49,240 --> 00:33:51,520 Speaker 2: the history of Shakeshack has ever been asked, can I 628 00:33:51,560 --> 00:33:54,400 Speaker 2: please see your credentials for how well you make milkshakes 629 00:33:54,480 --> 00:33:58,160 Speaker 2: or burgers. I think we hire one hundred percent for 630 00:33:58,320 --> 00:34:03,000 Speaker 2: emotional skills, in hospitality skills, and then believe that we 631 00:34:03,040 --> 00:34:05,240 Speaker 2: can teach and train people. So that's the thing that 632 00:34:06,480 --> 00:34:09,080 Speaker 2: every day I get up if I have one job, 633 00:34:09,200 --> 00:34:15,000 Speaker 2: it's truly you know, fueling the culture how we do things. 634 00:34:15,239 --> 00:34:18,600 Speaker 1: And that culture, I think, is what you do, what 635 00:34:18,640 --> 00:34:21,000 Speaker 1: we try to do with the people who actually work 636 00:34:21,360 --> 00:34:23,399 Speaker 1: and go to work every day. And I think if 637 00:34:23,400 --> 00:34:25,120 Speaker 1: we want to go to work, they'll want to go 638 00:34:25,160 --> 00:34:28,920 Speaker 1: to work. I think if my view is that we 639 00:34:28,960 --> 00:34:30,960 Speaker 1: want somebody to want to come to. 640 00:34:30,960 --> 00:34:33,719 Speaker 2: Work, absolutely, And I think, what of the many, many 641 00:34:33,760 --> 00:34:38,279 Speaker 2: things that you've done brilliantly, is you've created two communities 642 00:34:38,320 --> 00:34:40,080 Speaker 2: that have fallen in love with each other, the people 643 00:34:40,080 --> 00:34:43,120 Speaker 2: who work there and the people who dine there, and 644 00:34:43,160 --> 00:34:46,040 Speaker 2: then collectively. I see it every time I. 645 00:34:46,000 --> 00:34:48,160 Speaker 1: Go, We we do, we try. 646 00:34:48,160 --> 00:34:49,680 Speaker 2: Excuse me, I feel it every time. 647 00:34:49,560 --> 00:34:51,960 Speaker 1: I want you to come more. When do you come again? 648 00:34:52,239 --> 00:34:54,279 Speaker 2: I don't think I ever go to London and don't 649 00:34:54,280 --> 00:34:56,279 Speaker 2: see you. So don't give me that. I don't go 650 00:34:56,320 --> 00:34:57,200 Speaker 2: to London all the time. 651 00:34:57,400 --> 00:35:01,080 Speaker 1: The guilt, guilt, guilt. So food can which it is 652 00:35:01,120 --> 00:35:06,560 Speaker 1: if it's love, it's sharing, it's staving off hunger, it's 653 00:35:06,600 --> 00:35:09,080 Speaker 1: thinking about what you want to eat with excitement and 654 00:35:09,120 --> 00:35:12,239 Speaker 1: getting to know culture. It's also comfort. And so I 655 00:35:12,320 --> 00:35:15,240 Speaker 1: suppose my last question to you, Danny Meyer, my friend 656 00:35:16,080 --> 00:35:20,560 Speaker 1: nice speed dial, is what would be your comfort food? 657 00:35:20,719 --> 00:35:24,360 Speaker 2: Fried chicken? Fried chicken, really good fried chicken. 658 00:35:24,680 --> 00:35:27,759 Speaker 1: Okay, And what do you do? How do you make that? Well? 659 00:35:27,800 --> 00:35:30,200 Speaker 2: I actually don't make it that often because it makes 660 00:35:30,239 --> 00:35:32,759 Speaker 2: a bloody mess and there's so much good fried chicken 661 00:35:32,840 --> 00:35:34,359 Speaker 2: that you can get out there. But when I do 662 00:35:34,440 --> 00:35:38,760 Speaker 2: make it, it's very, very very simple. It's very simple. 663 00:35:38,840 --> 00:35:41,880 Speaker 2: So the key thing is obviously getting a good chicken. 664 00:35:42,200 --> 00:35:44,440 Speaker 2: The next key thing is what are you frying it in? 665 00:35:45,239 --> 00:35:47,720 Speaker 2: And you're going to laugh, but I use Crisco. 666 00:35:48,000 --> 00:35:51,720 Speaker 1: Yeah, Crisco, Mozola oil, Crisco. Yeah, they're pure, aren't they? 667 00:35:51,840 --> 00:35:54,000 Speaker 1: It's pure? Is it pure? Is Crisco? I know it? 668 00:35:54,080 --> 00:35:55,120 Speaker 1: Sola is pure? 669 00:35:55,400 --> 00:35:56,640 Speaker 2: Large isrand. 670 00:35:56,640 --> 00:35:59,879 Speaker 1: Mother used to use Motzola oil because it was pure. 671 00:36:00,000 --> 00:36:01,120 Speaker 1: This is loud, This is lard. 672 00:36:01,320 --> 00:36:05,600 Speaker 2: And you get a reasonably shallow frying pan with the 673 00:36:05,680 --> 00:36:08,600 Speaker 2: top on it. And meanwhile, with the chicken, you've just 674 00:36:08,680 --> 00:36:12,480 Speaker 2: seasoned it salt and pepper. That is it, salt and pepper, 675 00:36:12,600 --> 00:36:15,520 Speaker 2: lots and lots of black pepper. And then you dredge 676 00:36:15,520 --> 00:36:18,640 Speaker 2: it in flour that's also been seasoned with salt and pepper. 677 00:36:19,040 --> 00:36:24,600 Speaker 2: That's it, And then you cook it one side down 678 00:36:26,440 --> 00:36:32,839 Speaker 2: over sort of medium high heat, right, and then as soon, 679 00:36:32,960 --> 00:36:34,919 Speaker 2: and you've got to be somewhat patient. You can't turn 680 00:36:34,960 --> 00:36:37,480 Speaker 2: it too quickly or it'll stick to the bottom. But 681 00:36:37,800 --> 00:36:40,439 Speaker 2: if you just make sure that the bottom has cooked 682 00:36:40,440 --> 00:36:43,600 Speaker 2: pretty well, turn it over, lower the heat, the put 683 00:36:43,640 --> 00:36:46,480 Speaker 2: the top on, the lid on and so it steam 684 00:36:46,600 --> 00:36:49,720 Speaker 2: finishes the whole thing and it should come out pretty 685 00:36:49,760 --> 00:36:53,759 Speaker 2: crispy and just absolutely delicious and you feel yep, And 686 00:36:53,800 --> 00:36:55,799 Speaker 2: I spend the rest of the time cleaning up the 687 00:36:55,880 --> 00:36:57,960 Speaker 2: kitchen after that, not much comfort. 688 00:36:58,040 --> 00:37:00,440 Speaker 1: Well, thank you, Danny, It's great to see you. I'll 689 00:37:00,480 --> 00:37:01,080 Speaker 1: see you in line. 690 00:37:01,200 --> 00:37:02,640 Speaker 2: I love that you came here to do this and 691 00:37:02,680 --> 00:37:03,719 Speaker 2: I love this podcast. 692 00:37:04,960 --> 00:37:08,600 Speaker 1: Now it's honor to have you and delicious food. I'm 693 00:37:08,600 --> 00:37:09,120 Speaker 1: so happy. 694 00:37:09,120 --> 00:37:10,719 Speaker 2: All right, Brawlers forever. 695 00:37:10,560 --> 00:37:18,319 Speaker 1: And Hallie is ice cream. Thank you, Thank you for 696 00:37:18,400 --> 00:37:22,040 Speaker 1: listening to Ruthie's Table for in partnership with Montclair. 697 00:37:30,840 --> 00:37:34,520 Speaker 3: Ruthie's Table four is produced by Atamei Studios for iHeartRadio. 698 00:37:34,880 --> 00:37:38,240 Speaker 3: It's hosted by Ruthie Rogers and it's produced by William Lensky. 699 00:37:39,040 --> 00:37:42,120 Speaker 3: This episode was edited by Julia Johnson and mixed by 700 00:37:42,239 --> 00:37:47,280 Speaker 3: Nigel Appleton. Our executive producers are Faye Stewart and zad Rogers. 701 00:37:47,880 --> 00:37:51,319 Speaker 1: Our production manager is Caitlin Paramore and our production coordinator 702 00:37:51,400 --> 00:37:52,280 Speaker 1: is Bella Selini. 703 00:37:53,040 --> 00:37:55,319 Speaker 3: Thank you to everyone at The River Cafe for your 704 00:37:55,360 --> 00:38:05,000 Speaker 3: help in making this episode.