1 00:00:02,120 --> 00:00:04,520 Speaker 1: You know, New York City is a very special place, 2 00:00:05,280 --> 00:00:08,639 Speaker 1: and there are there are people who are just a 3 00:00:08,680 --> 00:00:11,360 Speaker 1: part of the New York City fabric. And even though 4 00:00:11,360 --> 00:00:15,920 Speaker 1: he tries to escape and go to Miami at all, entirely, uh, Mario, 5 00:00:16,040 --> 00:00:18,320 Speaker 1: Carbone is just a part of New York City. You 6 00:00:18,600 --> 00:00:21,200 Speaker 1: are just like the Empire State Building. I mean, you know, 7 00:00:22,000 --> 00:00:22,840 Speaker 1: not as tall. 8 00:00:22,760 --> 00:00:24,240 Speaker 2: That's sure, the Empire State Building. 9 00:00:24,520 --> 00:00:27,040 Speaker 1: No, no, no, you don't know this because you work too 10 00:00:27,080 --> 00:00:32,720 Speaker 1: hard the most incredible restaurants and of course now sauce 11 00:00:33,000 --> 00:00:33,480 Speaker 1: in a jar. 12 00:00:33,800 --> 00:00:34,040 Speaker 2: You know. 13 00:00:34,640 --> 00:00:38,440 Speaker 1: The thing is is you are to New York City 14 00:00:39,479 --> 00:00:43,400 Speaker 1: in the culinary scene. I mean it's major, and you 15 00:00:43,440 --> 00:00:45,879 Speaker 1: do you even stop to think about I'm sorry, am 16 00:00:45,920 --> 00:00:47,440 Speaker 1: I buttering your biscuit too much? Uh? 17 00:00:47,520 --> 00:00:51,040 Speaker 2: No, you can butter my biscuit. No, I mean what 18 00:00:51,200 --> 00:00:53,080 Speaker 2: I stop and think about is the food that we 19 00:00:53,159 --> 00:00:56,000 Speaker 2: serve is Italian food, born in New York. So it's 20 00:00:56,040 --> 00:00:58,960 Speaker 2: really important to us. It's it's not necessarily that food 21 00:00:59,280 --> 00:01:02,520 Speaker 2: that you find you're traveling abroad in Italy. The food 22 00:01:02,520 --> 00:01:05,240 Speaker 2: that we serve at Carbone is New York Italian food, right, 23 00:01:05,400 --> 00:01:07,960 Speaker 2: So to be the sort of standard of that when 24 00:01:07,959 --> 00:01:10,080 Speaker 2: you're either either coming in as a tourist or you're 25 00:01:10,120 --> 00:01:13,440 Speaker 2: going out for that like quintessential New York night. That's 26 00:01:13,440 --> 00:01:15,880 Speaker 2: something that we preach at the restaurants and something that 27 00:01:16,160 --> 00:01:18,440 Speaker 2: is really really important to me as a born and 28 00:01:18,520 --> 00:01:19,760 Speaker 2: raised Italian New Yorker. 29 00:01:20,319 --> 00:01:22,880 Speaker 1: Well it is, it just is, and I and wear 30 00:01:22,920 --> 00:01:24,800 Speaker 1: it proudly. I mean, you've worked hard for this in 31 00:01:24,840 --> 00:01:28,080 Speaker 1: your team, you guys, you're hard working. Restaurant business is 32 00:01:28,640 --> 00:01:30,720 Speaker 1: not for the fate of heart. No. No, it's not 33 00:01:30,760 --> 00:01:33,960 Speaker 1: going to be replaced by AI anytime soon. No, and 34 00:01:34,000 --> 00:01:36,840 Speaker 1: nor should it be. Yeah, but looking at what you 35 00:01:36,880 --> 00:01:39,360 Speaker 1: do here, not only with Carbone, but you have many 36 00:01:39,400 --> 00:01:42,639 Speaker 1: restaurants here in New York City. But is Carbone your baby? Still? 37 00:01:43,280 --> 00:01:45,560 Speaker 2: Carbone is definitely my baby. It's my you know, my 38 00:01:45,640 --> 00:01:50,640 Speaker 2: family's name, and the one that I probably when I 39 00:01:50,680 --> 00:01:53,960 Speaker 2: walk into I get the most sentimental, sort of nostalgic 40 00:01:54,000 --> 00:01:55,280 Speaker 2: feelings of still. 41 00:01:55,080 --> 00:01:56,400 Speaker 1: Right, yeah, because I remember we used to go to 42 00:01:56,400 --> 00:01:57,600 Speaker 1: that restaurant when it was Rocco. 43 00:01:58,120 --> 00:02:01,000 Speaker 2: Yeah, Rocco. That was a fun started in the twenties. 44 00:02:02,200 --> 00:02:03,720 Speaker 2: You know, God knows what was going on in the 45 00:02:03,720 --> 00:02:06,840 Speaker 2: neighborhood back then, right and uh, and still you know, 46 00:02:06,920 --> 00:02:09,800 Speaker 2: if those walls could talk kind of place. You feel it, 47 00:02:09,880 --> 00:02:11,280 Speaker 2: you feel you feel it when you're in the room. 48 00:02:11,320 --> 00:02:13,480 Speaker 2: You're like, there's something to something about this room. 49 00:02:13,600 --> 00:02:14,160 Speaker 1: Is it haunted? 50 00:02:14,680 --> 00:02:18,840 Speaker 3: Probably Danielle will be there immediately. 51 00:02:19,160 --> 00:02:21,240 Speaker 1: Okay. So, and when I was a kid, we used 52 00:02:21,280 --> 00:02:22,960 Speaker 1: to come to New York and my dad would drag 53 00:02:23,040 --> 00:02:26,640 Speaker 1: us to the Four Seasons. I mean when I was 54 00:02:26,639 --> 00:02:28,680 Speaker 1: a kid, when I was older, and of course I 55 00:02:28,680 --> 00:02:30,120 Speaker 1: hate it going because I was like, I didn't want 56 00:02:30,120 --> 00:02:33,040 Speaker 1: to put a suit on. You don't wear coat and tie? 57 00:02:33,600 --> 00:02:35,320 Speaker 1: Is it cot and Tye? Still it's not Cot and 58 00:02:35,360 --> 00:02:38,160 Speaker 1: Tye Still No. But that's the project that I'm probably 59 00:02:38,240 --> 00:02:41,840 Speaker 1: most proud of because of how difficult it was to 60 00:02:42,200 --> 00:02:45,720 Speaker 1: resuscitate that, you know, knowing that we were sort of 61 00:02:45,760 --> 00:02:49,960 Speaker 1: younger guys going in at this New York American stalwarth 62 00:02:50,080 --> 00:02:52,320 Speaker 1: you know, the most one of the most important dining 63 00:02:52,400 --> 00:02:57,079 Speaker 1: scenes in American food history, so that the job was huge. 64 00:02:57,200 --> 00:03:00,840 Speaker 1: It was like handing a young fashion to designer this 65 00:03:00,960 --> 00:03:03,840 Speaker 1: storied old house and being like, you know, don't mess 66 00:03:03,840 --> 00:03:06,680 Speaker 1: it up, you know, don't upset the customers that still 67 00:03:06,720 --> 00:03:09,320 Speaker 1: love it. But knowing your job is to bring new 68 00:03:09,440 --> 00:03:13,960 Speaker 1: blood into this thing. It's amazing. This is restaurant. It 69 00:03:14,000 --> 00:03:16,480 Speaker 1: has a pool. It's a pool room. Yeah, and I 70 00:03:16,560 --> 00:03:18,920 Speaker 1: was like it, it doesn't smell like an old chlorine 71 00:03:18,960 --> 00:03:20,760 Speaker 1: in here. It's actually the. 72 00:03:20,720 --> 00:03:23,440 Speaker 2: Only restaurant in America where the inside is landmarked. 73 00:03:23,880 --> 00:03:24,320 Speaker 1: It's great. 74 00:03:24,360 --> 00:03:24,600 Speaker 2: Wow. 75 00:03:24,840 --> 00:03:27,000 Speaker 1: Yeah, go, I mean it's one of those New York stories, 76 00:03:27,200 --> 00:03:28,400 Speaker 1: you say, go, am I going to be able to 77 00:03:28,400 --> 00:03:29,160 Speaker 1: get in if I go? 78 00:03:29,400 --> 00:03:30,600 Speaker 2: No? Probably not great? 79 00:03:30,639 --> 00:03:31,120 Speaker 3: Yeah, but we can. 80 00:03:31,360 --> 00:03:31,560 Speaker 2: We can. 81 00:03:31,639 --> 00:03:33,480 Speaker 3: We are allowed to call you. 82 00:03:33,480 --> 00:03:34,400 Speaker 2: No, you shouldn't call me. 83 00:03:35,920 --> 00:03:37,080 Speaker 1: We're just kept out forever. 84 00:03:37,640 --> 00:03:38,760 Speaker 2: Yeah, we'll get your contact. 85 00:03:39,720 --> 00:03:42,520 Speaker 1: And there are restaurants. There are restaurants in any city 86 00:03:42,560 --> 00:03:44,760 Speaker 1: in America. There are diff there's just a difficult table 87 00:03:44,800 --> 00:03:49,160 Speaker 1: to get to snag. I have two friends here who 88 00:03:49,160 --> 00:03:52,160 Speaker 1: would love to have an easier job at getting a 89 00:03:52,240 --> 00:03:55,960 Speaker 1: reservation at Carbone. Okay, you want to meet him? Hold on, 90 00:03:56,120 --> 00:03:56,920 Speaker 1: how do you? How do you work? 91 00:03:57,000 --> 00:03:57,240 Speaker 2: This thing? 92 00:03:57,280 --> 00:04:02,440 Speaker 1: Scary? Like its special guests one and two? Uh, it's 93 00:04:02,800 --> 00:04:08,520 Speaker 1: the VIP list girls, Meg and Audrey. You've heard the reviews, right, yes, 94 00:04:08,680 --> 00:04:09,480 Speaker 1: go cry about it. 95 00:04:09,560 --> 00:04:12,760 Speaker 2: Go cry about it. And I'm pretty sure that they 96 00:04:12,960 --> 00:04:15,040 Speaker 2: just did a review of Luke Kelly where they said 97 00:04:15,080 --> 00:04:17,040 Speaker 2: that the spicy pasta there was better than mine? 98 00:04:17,200 --> 00:04:24,719 Speaker 1: I think is that what you said? Hello Meg Audrey, Hello, 99 00:04:24,880 --> 00:04:27,480 Speaker 1: Hello Mario Carbone. 100 00:04:27,520 --> 00:04:28,400 Speaker 3: It is an honor. 101 00:04:28,720 --> 00:04:31,479 Speaker 2: Did you not say that Mark spicy pasta was better 102 00:04:31,520 --> 00:04:32,880 Speaker 2: than mine? 103 00:04:33,480 --> 00:04:34,240 Speaker 3: I take you back. 104 00:04:34,400 --> 00:04:36,200 Speaker 1: I take you back. I'm sorry you. 105 00:04:37,680 --> 00:04:38,440 Speaker 2: Didn't think I saw that. 106 00:04:38,640 --> 00:04:45,040 Speaker 1: You thought I missed that one. Go cry about it. 107 00:04:45,279 --> 00:04:46,160 Speaker 2: I cried about it. 108 00:04:46,440 --> 00:04:49,880 Speaker 1: Okay, Look, Meg and Audrey, you're both here right. 109 00:04:52,560 --> 00:04:54,680 Speaker 3: Okayga's coming back in. 110 00:04:54,920 --> 00:04:58,720 Speaker 1: Okay, she's coming back in. Okay. Look if we guarantee 111 00:04:58,720 --> 00:05:01,600 Speaker 1: you a reservation one of the hardest restaurants to get 112 00:05:01,600 --> 00:05:04,560 Speaker 1: a reservation, and will you be kind to Mario and 113 00:05:04,680 --> 00:05:05,760 Speaker 1: his restaurants please? 114 00:05:06,839 --> 00:05:10,719 Speaker 3: Of course, we waited twenty four years for our reservation 115 00:05:10,800 --> 00:05:12,000 Speaker 3: at Carbone and we. 116 00:05:11,960 --> 00:05:13,120 Speaker 2: Still can't get back in. 117 00:05:13,600 --> 00:05:16,440 Speaker 1: So I am willing to do whatever it takes to 118 00:05:16,560 --> 00:05:20,200 Speaker 1: be able to get a standing table there, standing table. 119 00:05:20,240 --> 00:05:22,760 Speaker 1: Whoa whah whah, this got crazy? 120 00:05:22,839 --> 00:05:24,120 Speaker 2: Any table any. 121 00:05:25,520 --> 00:05:25,599 Speaker 3: So? 122 00:05:25,720 --> 00:05:27,080 Speaker 1: Okay, So you're both here now right. 123 00:05:27,839 --> 00:05:28,839 Speaker 3: I was shooting high. 124 00:05:29,160 --> 00:05:33,279 Speaker 1: Okay, I don't think everyone's here. Well, look, just be nice. 125 00:05:33,680 --> 00:05:38,080 Speaker 1: He's sometimes you know, you get more in life if 126 00:05:38,080 --> 00:05:41,280 Speaker 1: you're polite. But you know I love you. I want 127 00:05:41,320 --> 00:05:42,520 Speaker 1: you to rip the hell out of everyone. 128 00:05:44,040 --> 00:05:44,440 Speaker 3: No, you. 129 00:05:46,839 --> 00:05:51,840 Speaker 1: Literally won that the Olympics and we're a huge fan. 130 00:05:52,080 --> 00:05:53,760 Speaker 2: All right, we're gonna set it up. We're going to 131 00:05:53,839 --> 00:05:56,080 Speaker 2: choose a night where I'm in the kitchen and I'm 132 00:05:56,120 --> 00:05:58,000 Speaker 2: gonna make sure that you have a perfect meal. 133 00:05:58,160 --> 00:05:58,640 Speaker 1: Look at that. 134 00:05:59,080 --> 00:06:02,000 Speaker 3: Oh my god. Also, you're doing God's work with Teresa 135 00:06:02,120 --> 00:06:03,840 Speaker 3: as well. I'm sorry, I'm out of time. 136 00:06:03,960 --> 00:06:04,240 Speaker 2: Thank you. 137 00:06:04,360 --> 00:06:05,200 Speaker 1: Teresa is amazing. 138 00:06:05,760 --> 00:06:07,479 Speaker 2: Yes, okay, yes, and. 139 00:06:09,520 --> 00:06:12,280 Speaker 3: We heard that you have a Carbone Beach pop up 140 00:06:12,320 --> 00:06:12,760 Speaker 3: in Miami. 141 00:06:12,880 --> 00:06:14,839 Speaker 4: We would love to come to that as well. 142 00:06:15,160 --> 00:06:15,440 Speaker 3: Wow. 143 00:06:16,400 --> 00:06:23,000 Speaker 2: Wow, I didn't realize I was Santa Claus. 144 00:06:23,120 --> 00:06:25,280 Speaker 1: I tell you what. That's why he's here today. We're 145 00:06:25,320 --> 00:06:27,560 Speaker 1: here to talk about Carbone Beach. And I bet, I 146 00:06:27,600 --> 00:06:30,159 Speaker 1: bet if you're just nice, you'll get it. That's all 147 00:06:30,160 --> 00:06:32,440 Speaker 1: you gotta do. Be nice. It's all good, you know. 148 00:06:32,520 --> 00:06:33,080 Speaker 1: I love you. 149 00:06:33,200 --> 00:06:34,920 Speaker 3: Yeah, or we'll go cry about it. 150 00:06:37,400 --> 00:06:39,520 Speaker 1: We would love to see you in Miami, Megan Audrey, 151 00:06:39,560 --> 00:06:42,040 Speaker 1: the VIP list girls, we love you. You have a beautiful day, 152 00:06:42,080 --> 00:06:43,400 Speaker 1: and I'll talk to you soon and I owe you 153 00:06:43,440 --> 00:06:44,640 Speaker 1: a date out. We'll wait. 154 00:06:46,279 --> 00:06:46,600 Speaker 2: Said hi. 155 00:06:48,960 --> 00:06:52,960 Speaker 1: All right, there you go. So if you're wondering, turn 156 00:06:53,000 --> 00:06:54,880 Speaker 1: out if you wonder who they are, just gonna follow 157 00:06:55,000 --> 00:06:58,839 Speaker 1: vip list girls n y C on Instagram. I think 158 00:06:58,839 --> 00:07:01,360 Speaker 1: they're awesome there, I know. But when you have food 159 00:07:01,360 --> 00:07:03,800 Speaker 1: critics come in, usually they're hidden, they don't tell you 160 00:07:03,800 --> 00:07:04,320 Speaker 1: who they are. 161 00:07:04,960 --> 00:07:07,720 Speaker 2: The funny thing about the food critic is, in this 162 00:07:07,839 --> 00:07:12,720 Speaker 2: day and age, people's opinions are so powerful that it's 163 00:07:12,760 --> 00:07:16,480 Speaker 2: really sort of minimized the food the professional food critic. Right, 164 00:07:16,520 --> 00:07:19,480 Speaker 2: because if you have a huge following and food is 165 00:07:19,520 --> 00:07:22,400 Speaker 2: your thing, like you're, you're a food critic now like 166 00:07:22,480 --> 00:07:25,320 Speaker 2: you're you can move the needle on restaurants. You can. 167 00:07:25,360 --> 00:07:27,720 Speaker 2: You can you can cause a stir, you can get 168 00:07:27,760 --> 00:07:30,240 Speaker 2: a line, or you can hurt a business like these. 169 00:07:30,320 --> 00:07:33,840 Speaker 2: These followings are huge, so it's it's over time, it's 170 00:07:33,920 --> 00:07:37,360 Speaker 2: minimized the power of the professional food critic. 171 00:07:37,480 --> 00:07:40,560 Speaker 1: There you go, you know, do you Brian can't stop eating? 172 00:07:41,320 --> 00:07:42,160 Speaker 3: He just got married. 173 00:07:42,400 --> 00:07:43,320 Speaker 1: He's the greatest guy. 174 00:07:43,400 --> 00:07:44,200 Speaker 2: I don't know if I know one. 175 00:07:44,280 --> 00:07:46,680 Speaker 1: Oh you you got to get him in there. He's 176 00:07:46,720 --> 00:07:48,800 Speaker 1: just the nicest guy. And he always is nice. He's 177 00:07:48,840 --> 00:07:51,240 Speaker 1: he's yeah, you know, he doesn't eat bad restaurants. What 178 00:07:51,600 --> 00:07:52,400 Speaker 1: how much stock? 179 00:07:52,520 --> 00:07:52,840 Speaker 2: Okay? 180 00:07:52,880 --> 00:07:55,200 Speaker 1: Okay, can you speak into a microphone. How much stock 181 00:07:55,240 --> 00:07:58,160 Speaker 1: do you put in Google ratings because Scary refuses to 182 00:07:58,200 --> 00:08:00,360 Speaker 1: eat it places that are less than a four point three. Yeah, 183 00:08:00,400 --> 00:08:02,040 Speaker 1: if it's four point three or below, he wants. 184 00:08:02,120 --> 00:08:04,400 Speaker 2: So we use all of those things as tools at 185 00:08:04,440 --> 00:08:06,880 Speaker 2: the restaurant. So in our sort of weekly meetings with 186 00:08:06,920 --> 00:08:09,520 Speaker 2: each general manager and chef, we'll pull up all of 187 00:08:09,560 --> 00:08:12,280 Speaker 2: the reviews that we can get our hands on. You know, 188 00:08:12,440 --> 00:08:14,680 Speaker 2: some of them are and you can filter through them. 189 00:08:14,680 --> 00:08:16,920 Speaker 2: You know which ones are genuine, which ones aren't, because 190 00:08:17,320 --> 00:08:20,000 Speaker 2: there's there's really useful information in those. You know, if 191 00:08:20,000 --> 00:08:22,200 Speaker 2: they had an experience that was good or bad, like, 192 00:08:22,640 --> 00:08:24,840 Speaker 2: that's something that we should know about. So we don't 193 00:08:24,880 --> 00:08:27,080 Speaker 2: avoid them. We print them all out and we look 194 00:08:27,120 --> 00:08:30,240 Speaker 2: at them weekly and and we use it as a tool. 195 00:08:30,680 --> 00:08:34,200 Speaker 1: You know, if you go to a restaurant and something's 196 00:08:34,240 --> 00:08:38,440 Speaker 1: not right to you, say something, I believe they want 197 00:08:38,440 --> 00:08:40,560 Speaker 1: to hear that from you because it's good for them. 198 00:08:40,760 --> 00:08:43,640 Speaker 1: So don't be shy. Yeah, we want to get it right. 199 00:08:43,640 --> 00:08:45,480 Speaker 1: I mean, you're a paying customer. I mean we want 200 00:08:45,480 --> 00:08:47,600 Speaker 1: you to leave happy. And you know, even during the 201 00:08:47,640 --> 00:08:49,319 Speaker 1: course of a meal, if something didn't go right, there's 202 00:08:49,360 --> 00:08:51,360 Speaker 1: still while you're still there, there's still a chance to 203 00:08:51,400 --> 00:08:53,880 Speaker 1: recover that. You know that that guest scary when when 204 00:08:53,920 --> 00:08:56,240 Speaker 1: is such of you were a paying customer. No, I'm 205 00:08:56,240 --> 00:08:57,920 Speaker 1: still paying its free food all the time. It's just 206 00:08:58,360 --> 00:08:59,840 Speaker 1: such a little hord. What is one accent? 207 00:09:00,280 --> 00:09:03,040 Speaker 4: But my question is you know, you know Major Food 208 00:09:03,040 --> 00:09:05,199 Speaker 4: Group is the parent group of course along with rich 209 00:09:05,280 --> 00:09:08,079 Speaker 4: Teresi and of course known for Teresa. You've got carbon 210 00:09:08,080 --> 00:09:11,199 Speaker 4: and he's got Teresi. But do you guys ever criticize 211 00:09:11,520 --> 00:09:14,080 Speaker 4: each other's dishes ever add stuff to the same I 212 00:09:14,080 --> 00:09:15,600 Speaker 4: think this could use a little bit more of this, 213 00:09:15,720 --> 00:09:18,080 Speaker 4: or maybe you should drop that. And how do you 214 00:09:18,120 --> 00:09:20,320 Speaker 4: guys work together on that? Because you guys are two 215 00:09:20,400 --> 00:09:21,200 Speaker 4: legends in there. 216 00:09:21,240 --> 00:09:23,880 Speaker 2: We we thank you. We definitely trust each other very 217 00:09:23,960 --> 00:09:27,400 Speaker 2: very much, so we basically use each other like as 218 00:09:27,440 --> 00:09:30,679 Speaker 2: like a board of directors. Like if it's Teresa, he's 219 00:09:30,720 --> 00:09:32,880 Speaker 2: he's he's driving the ship, he's coming up with what 220 00:09:32,920 --> 00:09:35,120 Speaker 2: the concepts are, what he wants to serve. But then 221 00:09:35,160 --> 00:09:37,520 Speaker 2: he'll use me as like a fresh set of eyes 222 00:09:37,559 --> 00:09:38,679 Speaker 2: to come in and say what do you what do 223 00:09:38,760 --> 00:09:41,000 Speaker 2: you think about that? Because he trusts my opinion and 224 00:09:41,080 --> 00:09:43,319 Speaker 2: vice versa. So if I'm you know. What we try 225 00:09:43,320 --> 00:09:47,320 Speaker 2: not to do is is collectively work on something. That's 226 00:09:47,360 --> 00:09:49,880 Speaker 2: where it might get kind of contentious. It's like you're 227 00:09:49,880 --> 00:09:51,680 Speaker 2: doing this, I'm doing that, and then and then I 228 00:09:51,720 --> 00:09:53,600 Speaker 2: come in as a as a as a final sort 229 00:09:53,640 --> 00:09:55,880 Speaker 2: of set of eyes and say, yeah, I think that's great, 230 00:09:56,160 --> 00:09:57,920 Speaker 2: or here's what I would do with it. Because we 231 00:09:57,960 --> 00:09:58,600 Speaker 2: trust each other. 232 00:09:58,840 --> 00:10:00,920 Speaker 1: Last time I saw you, you were having dinner at Tercy. 233 00:10:01,040 --> 00:10:03,360 Speaker 2: Yeah, and you you you put. 234 00:10:03,160 --> 00:10:04,800 Speaker 1: A bite of something in your mouth and you're like, hmm, 235 00:10:05,440 --> 00:10:06,680 Speaker 1: you didn't see me excited about it. 236 00:10:06,720 --> 00:10:08,280 Speaker 2: I probably made it a note and. 237 00:10:10,000 --> 00:10:12,680 Speaker 1: I made that up. I made is fabulous. 238 00:10:12,679 --> 00:10:15,400 Speaker 3: Can I say something non food related? So you you 239 00:10:15,440 --> 00:10:17,600 Speaker 3: have great you have great clothes. I know you have 240 00:10:17,679 --> 00:10:19,160 Speaker 3: a line for men. Now you have a line for 241 00:10:19,200 --> 00:10:21,560 Speaker 3: women as well. But do you have a skincare line 242 00:10:21,559 --> 00:10:23,160 Speaker 3: because your skin is perfect? 243 00:10:23,480 --> 00:10:25,800 Speaker 2: You have to you have to stand over the pot 244 00:10:25,880 --> 00:10:27,160 Speaker 2: of boiling pasta? 245 00:10:27,679 --> 00:10:29,439 Speaker 1: Is that it is? 246 00:10:29,880 --> 00:10:30,400 Speaker 3: Believe it? 247 00:10:30,480 --> 00:10:31,160 Speaker 2: I don't believe in. 248 00:10:31,960 --> 00:10:32,600 Speaker 3: Nope? 249 00:10:33,520 --> 00:10:33,920 Speaker 1: Is this one? 250 00:10:34,000 --> 00:10:34,480 Speaker 2: Is this a man? 251 00:10:35,120 --> 00:10:37,040 Speaker 1: Which one? Which one? I'm thinking of? Apasta? 252 00:10:37,200 --> 00:10:37,440 Speaker 2: Yes? 253 00:10:37,600 --> 00:10:42,040 Speaker 1: Oh yeah, if you get it right, if you get 254 00:10:42,080 --> 00:10:42,800 Speaker 1: it right, well. 255 00:10:42,600 --> 00:10:43,480 Speaker 2: I don't know what game we're playing. 256 00:10:43,520 --> 00:10:46,160 Speaker 1: But that's what I'm thinking of a pasta. The instructions 257 00:10:46,160 --> 00:10:46,760 Speaker 1: are in the title. 258 00:10:48,120 --> 00:10:49,600 Speaker 3: Jimmy Fallon played this, Yeah. 259 00:10:49,880 --> 00:10:52,120 Speaker 1: He stole it. I please don't do this on your show. 260 00:10:52,160 --> 00:10:55,000 Speaker 1: It's lame, but he did it. Anyways, I'm now thinking 261 00:10:55,040 --> 00:10:59,240 Speaker 1: of Aposta. 262 00:11:00,360 --> 00:11:01,320 Speaker 2: I get nothing else. 263 00:11:01,679 --> 00:11:03,000 Speaker 1: You have to write it downstairs, you know, or at 264 00:11:03,040 --> 00:11:04,000 Speaker 1: least text it to somebody. 265 00:11:04,120 --> 00:11:07,439 Speaker 4: Yeah, don't look in. 266 00:11:07,360 --> 00:11:10,480 Speaker 1: A way the other way. I mean, how many gosh, 267 00:11:10,520 --> 00:11:13,160 Speaker 1: how many different pastas have you been boiling in your lifetime? 268 00:11:13,200 --> 00:11:15,079 Speaker 2: Are we talking about just noodle or preparation? 269 00:11:18,400 --> 00:11:22,400 Speaker 1: Don't get is there a sauce involved. It's just a pasta. 270 00:11:22,480 --> 00:11:27,560 Speaker 1: It's it's it's it's a dough and you make up 271 00:11:29,000 --> 00:11:30,440 Speaker 1: it's just shape, all right. 272 00:11:30,640 --> 00:11:32,560 Speaker 2: I'm just trying to get my bearings here on this game. 273 00:11:33,640 --> 00:11:35,440 Speaker 1: Like Mario let me, I'm gonna put it up to 274 00:11:35,480 --> 00:11:37,880 Speaker 1: my forehead, which I don't know how that it helps. 275 00:11:38,040 --> 00:11:40,160 Speaker 1: But I'm thinking of a pasta and I wrote it down. 276 00:11:40,679 --> 00:11:42,959 Speaker 1: If you get it right on the first try, we 277 00:11:43,360 --> 00:11:49,800 Speaker 1: will talk about carbone Beach. You don't need us anyway, 278 00:11:50,000 --> 00:11:52,200 Speaker 1: we'll pretend you do. I'm thinking of positive and I'll 279 00:11:52,240 --> 00:11:55,240 Speaker 1: just think it through. Don't get all crazy. Just blurt 280 00:11:55,280 --> 00:12:02,040 Speaker 1: something out. What past am I thinking of? This music 281 00:12:02,160 --> 00:12:02,640 Speaker 1: is stupid? 282 00:12:03,040 --> 00:12:04,960 Speaker 2: You're thinking of fuzzili? 283 00:12:05,440 --> 00:12:12,160 Speaker 1: Oh god, it was Reggaetoni. And now we can't talk 284 00:12:12,200 --> 00:12:13,240 Speaker 1: about Carbone. 285 00:12:12,840 --> 00:12:15,679 Speaker 2: All right, guys, Well thanks for having me. 286 00:12:17,000 --> 00:12:20,320 Speaker 1: The whole reason he enjoy sauce a third year of 287 00:12:20,400 --> 00:12:26,280 Speaker 1: Carbone Beach at in South Beach. American Express of course. 288 00:12:26,440 --> 00:12:28,400 Speaker 2: Thank you to our partners at Americas. 289 00:12:28,120 --> 00:12:30,760 Speaker 1: Begged you to come back again. They love you. The 290 00:12:30,760 --> 00:12:33,360 Speaker 1: first year it was like, okay, we're going to try 291 00:12:33,400 --> 00:12:36,280 Speaker 1: to recreate great meals on a beach, which is not 292 00:12:36,400 --> 00:12:37,040 Speaker 1: easy to do. 293 00:12:37,960 --> 00:12:40,640 Speaker 2: No, they were like, can you get real talent to 294 00:12:40,679 --> 00:12:44,440 Speaker 2: do this? And our first act was Andrea but jelly wow. 295 00:12:45,880 --> 00:12:47,560 Speaker 1: We were good friends with his son. I'll tell you 296 00:12:47,679 --> 00:12:50,079 Speaker 1: got it. Now have him at the beach this year anyway. 297 00:12:50,120 --> 00:12:53,280 Speaker 1: So tickets of course at Carbone Beach dot com. If 298 00:12:53,280 --> 00:12:55,400 Speaker 1: you're a Platinum card member, you have early access to 299 00:12:55,440 --> 00:12:57,120 Speaker 1: tickets for the four night affair. 300 00:12:57,400 --> 00:12:59,680 Speaker 2: So it's four nights on the beach. What's the difference 301 00:12:59,720 --> 00:13:03,200 Speaker 2: between each night? So different performer each night is the 302 00:13:03,200 --> 00:13:06,319 Speaker 2: main difference. The meal is basically the same from each night, 303 00:13:07,679 --> 00:13:10,920 Speaker 2: and it's really just so people are coming and going 304 00:13:11,000 --> 00:13:12,760 Speaker 2: during the course of the weekend. So just trying to 305 00:13:12,760 --> 00:13:15,240 Speaker 2: have an extended weekend for those who are aren't going 306 00:13:15,280 --> 00:13:17,280 Speaker 2: to be there, maybe all four nights. 307 00:13:18,240 --> 00:13:19,760 Speaker 1: Do we know who's the performance? Are you? If you're 308 00:13:19,760 --> 00:13:21,640 Speaker 1: an a man, I know who they are? So you're 309 00:13:21,679 --> 00:13:22,120 Speaker 1: not going to. 310 00:13:22,960 --> 00:13:24,520 Speaker 3: What about one of them? Can you give us one 311 00:13:24,520 --> 00:13:25,480 Speaker 3: of them? 312 00:13:25,320 --> 00:13:26,600 Speaker 2: I don't think I'm allowed to. 313 00:13:26,840 --> 00:13:30,440 Speaker 1: Then, don't you will do a rhymes with yeah? I'm 314 00:13:30,440 --> 00:13:39,640 Speaker 1: thinking of a performance? Is share performing? Sharon needs to 315 00:13:39,679 --> 00:13:44,880 Speaker 1: do Carbon Beach and I love that we're friends with her. 316 00:13:44,920 --> 00:13:45,559 Speaker 1: Can we get her own? 317 00:13:45,640 --> 00:13:47,079 Speaker 2: And I would love that. I would love that she 318 00:13:47,520 --> 00:13:48,240 Speaker 2: costs a lot of money. 319 00:13:48,280 --> 00:13:49,040 Speaker 1: I will try that out. 320 00:13:49,040 --> 00:13:50,200 Speaker 2: Well, let's let's see what we can do. 321 00:13:50,320 --> 00:13:54,520 Speaker 1: Okay, okay, so a different performer each night? And now, 322 00:13:54,600 --> 00:13:56,200 Speaker 1: but is the menu the same every night? The menu 323 00:13:56,240 --> 00:13:57,000 Speaker 1: the same every night? Yet? 324 00:13:57,040 --> 00:13:57,120 Speaker 3: Right? 325 00:13:57,160 --> 00:13:57,880 Speaker 1: What are you serving up? 326 00:13:57,960 --> 00:14:02,080 Speaker 2: It's a It is an extravagant It's like base carbone meats, 327 00:14:02,120 --> 00:14:04,319 Speaker 2: like remember the medieval times restaurant. 328 00:14:04,440 --> 00:14:07,080 Speaker 1: Yeah, it's like a big turkey. 329 00:14:07,280 --> 00:14:11,080 Speaker 2: It's like an extra It's like gilded plates and giant, giant, 330 00:14:11,160 --> 00:14:12,480 Speaker 2: amazing portions of food. 331 00:14:12,559 --> 00:14:16,480 Speaker 1: And you call the women wenches they do that, don't 332 00:14:16,760 --> 00:14:17,559 Speaker 1: do that anymore. 333 00:14:18,400 --> 00:14:22,200 Speaker 2: There's a caviar like caviar stations and giant ice sculptures, 334 00:14:22,240 --> 00:14:25,520 Speaker 2: and it's really over the top. It's very like Roman Empire. 335 00:14:25,480 --> 00:14:29,120 Speaker 1: Love that caviar stations. All this is there. Is it 336 00:14:29,160 --> 00:14:29,880 Speaker 1: sold out already? 337 00:14:30,480 --> 00:14:30,720 Speaker 3: People? 338 00:14:32,320 --> 00:14:33,960 Speaker 1: People want to know if it's a couple of. 339 00:14:33,920 --> 00:14:36,000 Speaker 2: The days are sold out, but there are still tickets 340 00:14:36,040 --> 00:14:39,760 Speaker 2: available for the others. Okay, I think Thursday and Sunday, 341 00:14:39,920 --> 00:14:42,600 Speaker 2: Friday and Saturday or Saturday definitely sold out. I think 342 00:14:42,640 --> 00:14:45,200 Speaker 2: Friday's getting close, and then Thursday and Sunday is still available. 343 00:14:45,440 --> 00:14:48,760 Speaker 1: So go to Carbonebeach dot com. It's pretty easy find 344 00:14:48,760 --> 00:14:57,200 Speaker 1: out for yourself. A question the origin of Aposta dish carbonaryl? 345 00:14:58,160 --> 00:14:58,480 Speaker 2: Yes? 346 00:14:59,040 --> 00:15:01,920 Speaker 1: Is it really guys who used to work in the 347 00:15:01,960 --> 00:15:03,000 Speaker 1: coal mines? 348 00:15:03,200 --> 00:15:05,640 Speaker 2: No? So the origin create me from it because I 349 00:15:05,640 --> 00:15:08,760 Speaker 2: know I'm wrong. The origin of carbonara the American soldiers. 350 00:15:09,160 --> 00:15:12,560 Speaker 2: So the American soldiers that were in Italy were given 351 00:15:12,680 --> 00:15:16,080 Speaker 2: bacon and eggs as a good American, as good American 352 00:15:16,160 --> 00:15:20,120 Speaker 2: rations to make their breakfast. There became an abundance of 353 00:15:20,160 --> 00:15:24,960 Speaker 2: these American soldiers food rations in Rome, and the Roman 354 00:15:25,040 --> 00:15:29,720 Speaker 2: chefs took bacon and eggs and made carbonara out of it. Wow, 355 00:15:29,960 --> 00:15:32,600 Speaker 2: So the origin of that dish goes back to the 356 00:15:32,640 --> 00:15:34,480 Speaker 2: American the American soldiers in Rome. 357 00:15:34,720 --> 00:15:38,480 Speaker 1: Once again Americans taking credit for everything we do. That's 358 00:15:38,520 --> 00:15:40,640 Speaker 1: a great story, though, Yeah, what have you What do 359 00:15:40,680 --> 00:15:43,960 Speaker 1: you learn? What do you love about the history of food? 360 00:15:44,000 --> 00:15:47,680 Speaker 1: I mean, do you get you're creating incredible dishes all 361 00:15:47,720 --> 00:15:50,080 Speaker 1: the time with your team, But what about the history 362 00:15:50,080 --> 00:15:53,240 Speaker 1: of food? Were you like a food history nerd at 363 00:15:53,280 --> 00:15:54,240 Speaker 1: some point in your life? 364 00:15:55,320 --> 00:15:58,160 Speaker 2: I think you know, each project that we do is 365 00:15:58,400 --> 00:16:01,760 Speaker 2: I like to go down a pretty thorough research rabbit hole. 366 00:16:02,080 --> 00:16:04,640 Speaker 2: I like to try to make myself an expert on 367 00:16:04,680 --> 00:16:08,200 Speaker 2: whatever that topic is, and I do a ton of reading, 368 00:16:08,360 --> 00:16:12,000 Speaker 2: pulling old menus, trying to make something. You know, because 369 00:16:12,000 --> 00:16:14,520 Speaker 2: what we do is theater. It's the closest thing to 370 00:16:14,600 --> 00:16:17,480 Speaker 2: a restaurant is theater. You know. It's it's the exact 371 00:16:17,520 --> 00:16:21,320 Speaker 2: same actors every day at the exact same time, putting 372 00:16:21,320 --> 00:16:24,200 Speaker 2: on the exact same performance for a different group of people. Wow, 373 00:16:24,360 --> 00:16:28,280 Speaker 2: it's theater, and we try to set a really believable stage. 374 00:16:28,680 --> 00:16:32,120 Speaker 2: In carbones case, it's sort of like the Rayleiota era 375 00:16:32,400 --> 00:16:35,880 Speaker 2: nineteen fifties nineteen sixties, New York City. In the grill, 376 00:16:35,960 --> 00:16:39,080 Speaker 2: it's it's mad men, mad men, you know. And so 377 00:16:39,480 --> 00:16:41,360 Speaker 2: to set a really believable stage, you got to do 378 00:16:41,400 --> 00:16:43,480 Speaker 2: your homework. You got to make sure that everything is right. 379 00:16:43,520 --> 00:16:45,840 Speaker 2: The uniforms are right, the menus are right, the fonts 380 00:16:45,840 --> 00:16:48,320 Speaker 2: are right, the sound is right. And to do that, 381 00:16:48,040 --> 00:16:49,440 Speaker 2: that's a that's a research project. 382 00:16:49,560 --> 00:16:52,680 Speaker 1: So people leave an experience that they've experienced at a 383 00:16:52,720 --> 00:16:55,280 Speaker 1: restaurant and not really knowing what it was. They loved 384 00:16:55,320 --> 00:16:57,760 Speaker 1: about it. The food was great, but there's so much 385 00:16:57,800 --> 00:17:00,320 Speaker 1: other stuff going on, Like like Mario's talking about, it 386 00:17:00,760 --> 00:17:03,840 Speaker 1: is it's a theater here, it's a stay, and it 387 00:17:04,200 --> 00:17:06,879 Speaker 1: is lighting. It is the smells, it's there was a 388 00:17:06,920 --> 00:17:09,040 Speaker 1: restaurant we used to go to, I forget where they 389 00:17:09,040 --> 00:17:11,359 Speaker 1: made it very clear, do not wear colonne or perfume 390 00:17:11,480 --> 00:17:14,320 Speaker 1: to our restaurant because they were afraid it would compete 391 00:17:14,359 --> 00:17:15,000 Speaker 1: with the food. 392 00:17:15,119 --> 00:17:15,280 Speaker 2: Right. 393 00:17:16,560 --> 00:17:18,919 Speaker 1: The thing is if you walked in smelling and they 394 00:17:18,920 --> 00:17:22,639 Speaker 1: would sniff you and they asked you to leave. Seriously, 395 00:17:23,480 --> 00:17:25,360 Speaker 1: a woman at front that sniffed you before you walked 396 00:17:25,359 --> 00:17:29,560 Speaker 1: into the restaurant. Yes, don't cloud up this food with 397 00:17:29,640 --> 00:17:31,879 Speaker 1: your hunt out number five. What would happen to the 398 00:17:31,920 --> 00:17:34,439 Speaker 1: people who naturally smell like garlic like some people we know. 399 00:17:35,760 --> 00:17:39,000 Speaker 1: I think it's more like the man made scent the garlic. 400 00:17:40,359 --> 00:17:46,600 Speaker 4: Cutting MutS with scissors brilliant, I will that's instagrammable? Friends, 401 00:17:46,640 --> 00:17:48,480 Speaker 4: are you? 402 00:17:48,480 --> 00:17:52,399 Speaker 2: But you can't you can't just cut any moods with scissors? Well? No, 403 00:17:52,560 --> 00:17:57,880 Speaker 2: the moots that we cut with scissors is freshly made mozzarella, 404 00:17:57,960 --> 00:18:01,000 Speaker 2: so it's like basically newborn MutS cirella. We make it 405 00:18:01,080 --> 00:18:03,600 Speaker 2: exactly when you order it, so it's kind of it's 406 00:18:03,640 --> 00:18:06,359 Speaker 2: really stringy, so you can't cut it with a fork 407 00:18:06,359 --> 00:18:09,200 Speaker 2: and knife. It's it's too stringy, it's too soft and 408 00:18:09,280 --> 00:18:12,760 Speaker 2: brand new, so we use scissors to cut it. If 409 00:18:12,840 --> 00:18:14,600 Speaker 2: you if you try cutting any other cheese with scissors, 410 00:18:14,600 --> 00:18:16,920 Speaker 2: you're gonna it's gonna look strange. But that's why we 411 00:18:17,040 --> 00:18:18,520 Speaker 2: use it. That's why we use it, and that's kind 412 00:18:18,520 --> 00:18:20,479 Speaker 2: of how you get that that that pull effect from it. 413 00:18:20,480 --> 00:18:22,679 Speaker 1: It's a baby. And you know, back in the day 414 00:18:23,760 --> 00:18:27,760 Speaker 1: when the old chefs in Italy would get gas, that's 415 00:18:27,760 --> 00:18:36,120 Speaker 1: where they termed cut the cheese came from. Mario knows, 416 00:18:37,400 --> 00:18:40,080 Speaker 1: they all, they all know, Oh, Yeah, Look, let's talk 417 00:18:40,080 --> 00:18:42,680 Speaker 1: about the sauce. The sauce is right there. 418 00:18:43,000 --> 00:18:45,840 Speaker 3: I love how he rot on each jar, he writes, 419 00:18:45,960 --> 00:18:48,200 Speaker 3: he wrote a little bit about each sauce, like this 420 00:18:48,240 --> 00:18:51,440 Speaker 3: is Carbone four cheese. He wrote, Carbone four cheese will 421 00:18:51,480 --> 00:18:54,040 Speaker 3: excite your palate with the sweet and flavorful blend of 422 00:18:54,040 --> 00:18:57,479 Speaker 3: one hundred percent Italian tomatoes and four classic Italian cheeses, 423 00:18:57,720 --> 00:19:00,240 Speaker 3: slow cooked to bring out a richness and flavor. This 424 00:19:00,359 --> 00:19:02,640 Speaker 3: four cheese sauce will have everyone craving for more. 425 00:19:03,080 --> 00:19:04,800 Speaker 1: Did you really write that she's very good at that? 426 00:19:05,920 --> 00:19:06,400 Speaker 1: Did you write? 427 00:19:07,000 --> 00:19:08,360 Speaker 2: I wrote every one of those bok. 428 00:19:10,480 --> 00:19:12,919 Speaker 1: So, of course, Carbone it's right there. You can't miss it. 429 00:19:13,320 --> 00:19:13,600 Speaker 2: Hit it. 430 00:19:13,880 --> 00:19:17,280 Speaker 1: Uh, if you want to go to Carbone Finefood dot 431 00:19:17,280 --> 00:19:21,040 Speaker 1: com you can buy your sauces, or go to Carbone 432 00:19:21,080 --> 00:19:24,160 Speaker 1: Beach dot com to get on the beach for everything 433 00:19:24,160 --> 00:19:28,800 Speaker 1: has my name, our Ladyofroco dot com. You've got a 434 00:19:28,800 --> 00:19:33,760 Speaker 1: lot of websites. Yes, Uh. When did you decide to 435 00:19:34,359 --> 00:19:35,800 Speaker 1: come up with your own line of clothing? 436 00:19:36,840 --> 00:19:36,959 Speaker 4: Uh? 437 00:19:37,400 --> 00:19:42,400 Speaker 2: So, I think the real impetus was that this day 438 00:19:42,440 --> 00:19:47,679 Speaker 2: and age guys, my age dress horribly at the restaurants. 439 00:19:48,680 --> 00:19:52,040 Speaker 2: It's just it's just not acceptable. I think that they 440 00:19:52,080 --> 00:19:55,200 Speaker 2: buy really expensive hoodies and they think that they're wearing 441 00:19:55,280 --> 00:19:59,720 Speaker 2: nice clothes to dinner, and it got me worked up 442 00:20:00,640 --> 00:20:04,000 Speaker 2: guilty because women put tremendous effort into getting ready to 443 00:20:04,000 --> 00:20:06,800 Speaker 2: go out, and guys this day and age, especially guys 444 00:20:06,840 --> 00:20:11,040 Speaker 2: like my age and younger, don't care at all. They 445 00:20:11,080 --> 00:20:12,560 Speaker 2: put on a hat and a hoodie and they come 446 00:20:12,560 --> 00:20:14,960 Speaker 2: to the restaurant and it makes me crazy, So. 447 00:20:15,160 --> 00:20:16,879 Speaker 3: You ask them to remove the hat at the table. 448 00:20:17,240 --> 00:20:20,280 Speaker 2: I try not to cause a scene as much as 449 00:20:20,320 --> 00:20:22,040 Speaker 2: I'd like to, So I thought the best way to 450 00:20:22,080 --> 00:20:25,480 Speaker 2: affect that was to try to take the fan base 451 00:20:25,480 --> 00:20:27,119 Speaker 2: of the restaurant, the fan base of the things that 452 00:20:27,160 --> 00:20:30,159 Speaker 2: I do, and put something together that would make that 453 00:20:30,200 --> 00:20:32,520 Speaker 2: would be comfortable for them, but would make sense in 454 00:20:32,560 --> 00:20:37,000 Speaker 2: the dining room, and hope to even remotely affect what's 455 00:20:37,040 --> 00:20:39,960 Speaker 2: going on out there. Because it's just not it's not cute. 456 00:20:40,359 --> 00:20:41,360 Speaker 2: It's not it's not cute. 457 00:20:41,400 --> 00:20:42,600 Speaker 1: I'm glad you said something about that. 458 00:20:42,680 --> 00:20:43,080 Speaker 2: It's bad. 459 00:20:43,600 --> 00:20:46,520 Speaker 1: Yeah, yeah, but you should have your store in the 460 00:20:46,560 --> 00:20:48,840 Speaker 1: front and force them to buy your clothing. Then they 461 00:20:48,880 --> 00:20:51,959 Speaker 1: may come to suveo shop. So you don't sell hoodies 462 00:20:52,000 --> 00:20:52,640 Speaker 1: that's what you're saying. 463 00:20:52,640 --> 00:20:53,200 Speaker 2: We do not sell. 464 00:20:53,520 --> 00:20:55,560 Speaker 3: Yeah, and you just have a woman's line now right 465 00:20:55,600 --> 00:20:57,199 Speaker 3: you just how long ago did you start that? 466 00:20:57,359 --> 00:21:00,359 Speaker 2: Well, it's it basically, it's it's it's virtually unie so 467 00:21:00,400 --> 00:21:04,240 Speaker 2: women buy it. Definitely Leans men's wear, but women do 468 00:21:04,520 --> 00:21:07,880 Speaker 2: buy it, so it's not a full fledged women's women's line. 469 00:21:08,760 --> 00:21:12,960 Speaker 1: Got a question? Can you please ask mister carbon how 470 00:21:13,000 --> 00:21:16,399 Speaker 1: to reheat penny? I'm a mom of three young toddlers. 471 00:21:16,440 --> 00:21:21,399 Speaker 1: It's a bitch to reheat penny because it heats all hard. 472 00:21:23,760 --> 00:21:34,920 Speaker 2: Maybe make less penny. Why make a truckload of kids? 473 00:21:35,200 --> 00:21:39,280 Speaker 1: And she's saying reheat she made it already. This is true. 474 00:21:39,040 --> 00:21:41,800 Speaker 1: Reheating pasta is kind of a weird thing. I would 475 00:21:41,840 --> 00:21:46,920 Speaker 1: start with maybe portion control control. This is the segment where. 476 00:21:49,800 --> 00:21:51,760 Speaker 2: It takes a couple of minutes to make penny, it's 477 00:21:51,760 --> 00:21:53,480 Speaker 2: gonna take almost as long to reheat it. 478 00:21:53,480 --> 00:21:55,919 Speaker 1: It's true. It's true. By the way, ya, let me 479 00:21:55,920 --> 00:22:00,399 Speaker 1: speak to mister Carbone. Not a good idea. So times, 480 00:22:00,960 --> 00:22:02,840 Speaker 1: sometimes you put a dish on the menu, people don't 481 00:22:02,880 --> 00:22:04,800 Speaker 1: eat it. Sometimes the answers are not what you're looking 482 00:22:04,840 --> 00:22:11,320 Speaker 1: to hear. Sometimes, all right, let's recap. Let's recap, shall 483 00:22:11,359 --> 00:22:15,360 Speaker 1: we of course all things Carbone and incredible, incredible restaurants 484 00:22:15,359 --> 00:22:18,919 Speaker 1: here in New York and beyond us. I know you 485 00:22:19,000 --> 00:22:21,639 Speaker 1: just my My family in Dallas love so that. They 486 00:22:21,640 --> 00:22:23,920 Speaker 1: said we went to Sodel's. Your guy, Mario. I said 487 00:22:24,040 --> 00:22:26,679 Speaker 1: he didn't a restaurant in Dallas, but yes he does. 488 00:22:26,720 --> 00:22:30,400 Speaker 1: I'll up you do of all places Dallas, Texas. Now 489 00:22:30,440 --> 00:22:33,359 Speaker 1: they finally get great bagels. All right, So if you 490 00:22:33,400 --> 00:22:36,359 Speaker 1: want to go check out year three thanks to American Express, 491 00:22:36,359 --> 00:22:39,399 Speaker 1: it's back with Mario Carbone at Carbone Beach. Go to 492 00:22:39,440 --> 00:22:42,960 Speaker 1: Carbone Beach dot com and you are a platinum card member. 493 00:22:43,160 --> 00:22:47,159 Speaker 1: They like you more. I'm kidding, I don't know. And 494 00:22:47,240 --> 00:22:49,800 Speaker 1: of course the sauce. We love the sauce. And I 495 00:22:49,960 --> 00:22:51,360 Speaker 1: always have jars in my. 496 00:22:51,359 --> 00:22:54,720 Speaker 3: House flavors of this sauce. That's a lot. 497 00:22:54,960 --> 00:22:56,960 Speaker 1: And he has no problem if you want to doctor 498 00:22:57,000 --> 00:23:01,760 Speaker 1: it up, feel free. You're creative, creative, get nuts. But Mario, 499 00:23:01,840 --> 00:23:03,159 Speaker 1: we love you. Thank you for coming in here. 500 00:23:03,160 --> 00:23:04,919 Speaker 2: Thank you so much for having me. It's always a pleasure. 501 00:23:04,920 --> 00:23:11,359 Speaker 1: I think we've abused you, enougher, that is right, but 502 00:23:11,440 --> 00:23:12,720 Speaker 1: you weren't very kind to that mother. 503 00:23:14,600 --> 00:23:15,680 Speaker 2: She needed to know the truth. 504 00:23:17,280 --> 00:23:19,440 Speaker 1: The truth hurts. Mario, thank you.