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Speaker 1: Hey, club kids, I know you love getting these free apps,

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Speaker 1: the pot. We're gonna give you a full unlocked episode

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Speaker 1: of the vip Lounge for free so you can see

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Speaker 1: how you like it. This is our Tutordary Part one,

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Speaker 1: which originally aired two weeks ago today, and now you're

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Speaker 1: gonna get the whole thing for free, and get this.

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Speaker 1: If you like what you hear, you're gonna hear Today's

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Speaker 1: vip Lounge with Aaron Murky. That's also tons of fun.

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Speaker 1: So Patreon dot com, slash CBC the pod and subscribe.

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Speaker 1: You'll get access to a vip Lounge every single Week's lounge.

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Speaker 1: It's all your girls and are getting loose cosmos flowing

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Speaker 1: rubers growing all the boys. Stuff is lily, It's Friday,

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Speaker 1: it's a weekend lounge. Are it's time to talk some ship?

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Speaker 1: Excuse me where on the list? Hay, club kids, Welcome

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Speaker 1: to the vip Loans. Yeah, so San Francisco was crazy.

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Speaker 1: San Francisco was insane. So was Los Angeles. We're gonna

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Speaker 1: talk about it on today's vip loans. Welcome to the

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Speaker 1: vip lous kind of those those rock star tour diaries,

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Speaker 1: you know, if you want to hear all about it,

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Speaker 1: all about us traveling the st region Los Angeles and

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Speaker 1: San Francisco. Okay, here's the thing about San Francisco, and

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Speaker 1: I'm obsessed with it and I am moving there, and

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Speaker 1: it's beautiful and it was so gorgeous. I was like, wait,

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Speaker 1: no one told me the architecture Orion now Victor Modern

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Speaker 1: next to it was just like the sign and there's

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Speaker 1: not a single block that isn't gorgeous. No, i'mlike, I'm sorry,

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Speaker 1: Los Angeles. It's Strap Mall after strap Moull, Highway after highway. Well,

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Speaker 1: and even when it was so like you know, it

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Speaker 1: was it was a shipyard. You know, it calls back

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Speaker 1: to the seventies or something. Everything was calling back. We

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Speaker 1: will say the second updated motor Ladge I stated, and

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Speaker 1: then Tenderloin was very much calling back to the seventies. Right.

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Speaker 1: First we stayed at Let's shout it out Beck's Motor

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Speaker 1: Loadge literally stay there in the heart of the Castro

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Speaker 1: and it was so cool in retro in mid century

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Speaker 1: and franky and they played jazz music like in the

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Speaker 1: park bossa Nova like under kind of like, uh, what

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Speaker 1: do you call when an open garage? Its report but

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Speaker 1: it's like a pass through card port basically because the

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Speaker 1: lobby was very old school motor lodge where you had

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Speaker 1: to like buzz and like no one was really allowed in. Yeah,

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Speaker 1: someone just being like no vacancy. Yeah, it was very

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Speaker 1: no vacancy. It was very we're leaving our bags that

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Speaker 1: for eleven hours after we check out because we're those girls,

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Speaker 1: were those crazy girls, because like we were like, oh,

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Speaker 1: can we have like check out like the day after

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Speaker 1: a show, because we went totally crazy and talked in

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Speaker 1: our motel room with our front ellen and eate pea

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Speaker 1: chips that we got from the venue. Yeah, garlic boom.

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Speaker 1: And that's what's called having a writer, bitch. I'm so

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Speaker 1: glad because when our production team, when our massive team

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Speaker 1: assembled us to be like what's on your writer, and

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Speaker 1: I kind of panicked. I was like, okay, protein, fresh fruit.

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Speaker 1: So I was just like I need beef, jerky, grapes, hummus.

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Speaker 1: And then I added chips and gum and s and

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Speaker 1: we got this like absolute briefcase of gum, so many grapes,

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Speaker 1: and then at the end of the show, I was

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Speaker 1: like stuffing in the pea chips and the boars had hums.

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Speaker 1: You know. I wish I installed in like so much

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Speaker 1: more saltzers from each of our venues because they obviously

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Speaker 1: had like so many mini fridges, and like, especially this

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Speaker 1: San Francisco space was so beautiful. Oh my god, that

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Speaker 1: green room was I have never been I think in

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Speaker 1: that like badass of a rockstar green room. Yeah, even

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Speaker 1: though the Virgil Mom was like bigger, but it was

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Speaker 1: still like a weird apartment. And every even like you know,

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Speaker 1: major comedy venue that I've performed at, like the green

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Speaker 1: room is shitty and it's a gross leather couch and

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Speaker 1: there's certainly not like a sponsored fridge in it. No,

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Speaker 1: it was a sponsored fehouse does not have a sponsored fridge. No,

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Speaker 1: they had I pas Stella's in those slim kind of

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Speaker 1: us open cans. Yeah, you are obsessed with calling us,

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Speaker 1: and you know what, you're right when it is it

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Speaker 1: is when it is when I call it. Okay, So

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Speaker 1: so we get to say Francis go, and I immediately

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Speaker 1: was just like I I've never seen so many gay people,

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Speaker 1: and I actually felt like an amish person. I was

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Speaker 1: just like, we can be free, we can be ourselves.

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Speaker 1: Was so amish. It was our cab driver made a

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Speaker 1: joke about how we were going to see him naked

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Speaker 1: later that we had annoyed it. We were like, what

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Speaker 1: kind of joke is that? And then we start walking

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Speaker 1: through the cast stroke and they are just naked man,

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Speaker 1: naked man walking around wearing sequence on their head and

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Speaker 1: nothing on their faces, and they're just like naked. It's here,

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Speaker 1: it's it's a thing. It's a fun little thing that

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Speaker 1: they probably is going to toot to too. And just

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Speaker 1: like you know, you hear the grinder notification sound like

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Speaker 1: coming out of everyone's pocket. It was like, yeah, very

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Speaker 1: like looking three or something where texts are popping up

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Speaker 1: on the screen. It was very like texts are on screen.

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Speaker 1: And it's still also so nerdy. And there's like a

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Speaker 1: Connect four like game bar, like it's a board game bar,

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Speaker 1: this massive board game bar. But I feel like since

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Speaker 1: we were like traveling on a travel high, we were like,

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Speaker 1: I wouldn't go to that board game bar. We're being

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Speaker 1: such losers and just being like I would order sliders

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Speaker 1: here for thirty five dollars, just like mushroom slider speaking out,

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Speaker 1: you were like because it was like it was just

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Speaker 1: like so many gays like stuffed into the tightest T shirts,

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Speaker 1: like all these little like boring tech muscle gays, and

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Speaker 1: I was just like I could hang out with all

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Speaker 1: of these five sevens named Chris and like we could

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Speaker 1: just like we could and be ourselves and get mushroom

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Speaker 1: sliders on a Wednesday. And it's like the difference about

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Speaker 1: board game bars is like there is a drag queen

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Speaker 1: to host one of those nights from RuPaul Drug Race

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Speaker 1: at the Castro board game versus like the barking bars

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Speaker 1: and guanas or whatever. Yeah, where you're not getting like

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Speaker 1: Trixie Mattell No, I mean, yeah the New York's, it's

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Speaker 1: like you'll get like a unembittered old queen like at

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Speaker 1: the Rosemont on like drag Race night, but you're not

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Speaker 1: going to get Well, I am really confused because there's

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Speaker 1: this bar by me called just like seven one eight Bar,

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Speaker 1: and it has an Irish flag and a American flag hanging.

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Speaker 1: And then one time I saw they added a Pripe

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Speaker 1: flag and they were doing a drive bingo and I

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Speaker 1: was like, huh, what's this Irish bar? And I keep

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Speaker 1: on go so bucket list, Yeah, absolutely go to this

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Speaker 1: one barn hear you before you die? And I do

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Speaker 1: hope that So San Francisco was gay, it was. I

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Speaker 1: also thought everything was going to be a full Apple

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Speaker 1: campus and it was gonna be the dropout and less

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Speaker 1: of a like tight denim jacket nerdy metha. You thought

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Speaker 1: that it would like people would be just more in

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Speaker 1: ever Lane. Yes, well, but everything was gonna be speak green.

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Speaker 1: It was less it was. I didn't was notching so

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Speaker 1: much like restaurants serving top is playing Bossanova, which is

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Speaker 1: what I loved. I know, I agree. And it was

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Speaker 1: actually like whereas like Boston is now actually just so

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Speaker 1: tech in every and it's just like at the Peloton

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Speaker 1: store as next to the Warby Parker store, and like

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Speaker 1: it was less speakeren Storce in San Francisco actually still

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Speaker 1: has a ton of character. Like to me, San Francisco

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Speaker 1: has more character than New York City. I'm sorry, Like

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Speaker 1: I went go in New York City and I see

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Speaker 1: nothing but change Sea marked. I mean, come on, um.

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Speaker 1: The day after a show, we grabbed Cafe con Latch

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Speaker 1: that's this beautiful restaurant called Cope and literally go there.

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Speaker 1: It was so good. Yeah, fresh San Francisco sour dough,

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Speaker 1: sourdough with twenty month or twenty year age to Moone

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Speaker 1: think it was twenty months. I think it was twenty

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Speaker 1: month to Moan. And this just like very willing grace

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Speaker 1: Gay passes us, doesn't stop walking and just goes. The

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Speaker 1: food is amazing here. Because we were like looking at

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Speaker 1: the menu deciding whether to go in, and it was

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Speaker 1: just like that's San Francisco, like gays just reaching out

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Speaker 1: to other gates like gays and the tightest heather gray

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Speaker 1: t shirts telling you to get twenty month ages. It's

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Speaker 1: been like, got the twenty month and we're like, okay,

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Speaker 1: betch six hundred dollars later. I'm so poor Francisco. I

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Speaker 1: spent maybe eleven hundred dollars. No I spent I think, yeah,

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Speaker 1: eleven hundred while we were on tour between the Ubers

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Speaker 1: and then just like it was just like swipe crudo,

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Speaker 1: swipe squirrel. Yeah, crab. I mean it is ultimately the

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Speaker 1: crab that did us send. So let's talk about talk

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Speaker 1: about the crab. So we thought we were being so

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Speaker 1: a bourdained. Well, we hung out. We were getting like

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Speaker 1: Wi Fi everywhere we go. We're like refreshing the thirty

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Speaker 1: eight best restaurants on Eater in San Francis scrub list.

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Speaker 1: We're on hills, were on lower hills. We had just

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Speaker 1: met um front of the pod, Aubrey's baby, so durable,

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Speaker 1: durable baby. I held a baby for the second time

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Speaker 1: in my life and nailed it and I had fun.

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Speaker 1: I was less fearful changing your tune. Jury is still out.

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Speaker 1: Maybe I'm closer. I'm a little bit closer to maybe wanting,

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Speaker 1: well start looking at sperm. Now, Well, what about your

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Speaker 1: tune after meeting you, I mean, I feel like you're

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Speaker 1: set on forty five adoption. I kind of have been

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Speaker 1: set on forty five adoption for a while, and I

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Speaker 1: do have this fantasy of just being like me and

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Speaker 1: my man have our kids and it's so cute. I

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Speaker 1: am leading more towards but it's so expensive. But I

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Speaker 1: feel like I would adopt. I don't know. But then

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Speaker 1: I was looking at Barbara Corkord today and she was

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Speaker 1: posting this insanely long post that was so defensive. Although

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Speaker 1: she can be really defensive on social media sometimes where

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Speaker 1: she was just like, yes, I thought I didn't want

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Speaker 1: kids and then like my life really started and I'm

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Speaker 1: so grateful. And it was just like you're writing a

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Speaker 1: lot about how grateful you are and a weird lesbian daughter. Yeah,

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Speaker 1: and I just wonder if maybe you are so great.

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Speaker 1: I felt like I feel like it's color blind or

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Speaker 1: something like we're special glasses. No one's color blind anymore.

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Speaker 1: I know my girlfriends I was accusing me of being

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Speaker 1: colored blind. I'm like, I am not colored blood. I'm blind.

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Speaker 1: I'm not colored blood. It's blurry, but you see all

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Speaker 1: the colors. So we just met a baby. So we

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Speaker 1: were hungry for opportunities, and we decided, no, we're not

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Speaker 1: going to go to the Fisherman's Wharf, you know, to

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Speaker 1: see the you don't get over priced seafood and you know,

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Speaker 1: see a gorgeous view. We're going to go to this

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Speaker 1: Vietnamese restaurant in the Greater Richmond Outer Richmond, which is

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Speaker 1: south of Heratidio. No neighborhoods. It really never ends. You're

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Speaker 1: just like you think you're in the tender you're actually

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Speaker 1: in little Psychon. But do you think people think that

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Speaker 1: with like Nolita. I mean maybe, but it does seem

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Speaker 1: like they're just names of neighborhoods more than we are. Like,

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Speaker 1: it's not like we're gonna be like I'm headed to Yorkville.

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Speaker 1: I've also never like, oh I'm in Nolita right, Oh,

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Speaker 1: hanging out No Leda tonight. I mean if you say

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Speaker 1: no Leda in conversation, like you're insane, like that is

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Speaker 1: that's it's insane, crazy person. You're an actual bucking people love.

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Speaker 1: There are certain type of people though, that still love

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Speaker 1: saying East Williamsburg. Oh, like as a joke, no, just

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Speaker 1: to literally saying it's Williamsburg to make you know they're

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Speaker 1: not talking about Bedford, like we want to live in

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Speaker 1: East because I feel like you used to say it

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Speaker 1: in a way that meant you're not talking about Bushwick, right,

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Speaker 1: but now it means because like Bushwick wasn't cool, but

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Speaker 1: now you're saying it, I'm not so basic and Beford

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Speaker 1: Yeah up, Bedford and I live off the ground stop yeah,

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Speaker 1: I mean dream stopped for me, as you know, I

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Speaker 1: mean dream for me too. Now we want kids and

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Speaker 1: live off the ground to have a basic Yeah, back

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Speaker 1: to the crub we get in a famously nauseating uber

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Speaker 1: as suppose the theme of California. I was about to

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Speaker 1: vomit after every like twenty five minute uber ride. We're

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Speaker 1: passing retro signs. We're freaking out. I'm so hungry. We

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Speaker 1: get to an empty restaurant, We're like, amazing, perfect they

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Speaker 1: lay down the venues. No they don't. There's a QR

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Speaker 1: code right where you're like, sorry, thought we were on

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Speaker 1: an iconic restaurant and you're just like, babe, no one's

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Speaker 1: a math. The pandemic is over, Like, let's draw up

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Speaker 1: the QR code. Nonsense. Give me a goddamn big menu,

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Speaker 1: a big old school menu. Huh. So we pulled up

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Speaker 1: the menu and one crab, one single crab. They're classic

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Speaker 1: in the garlic butter. Say it with me, seventy five

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Speaker 1: And it was like and I could tell that the

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Speaker 1: menu was in a font to me that was basically

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Speaker 1: like they knew they were on the Eater thing. They

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Speaker 1: were on the E thirty eight. And they were like,

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Speaker 1: now we're gonna do kind of a Williamsburg font and

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Speaker 1: we're gonna like up charge like every dumbass and now

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Speaker 1: we're just you're just paying seventy five for this one

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Speaker 1: crab and then it was like with that when the

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Speaker 1: garlic noodles we got and then like literally beards and

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Speaker 1: it was just like and we're paying one twenty hawked

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Speaker 1: in it one twenty and the crab was the crab

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Speaker 1: was good. It was good, but it wasn't seventy five.

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Speaker 1: I'm not like still salivating him. Here's the thing though,

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Speaker 1: I think about crab. I was talking with my mother

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Speaker 1: former guest ros Karney for Tired, Hired and requested Constant

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Speaker 1: third bikum Is. She was like tolding about a story

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Speaker 1: about how like a year ago she made crab cakes

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Speaker 1: and just like I think crab is like just really overpriced.

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Speaker 1: She like went to the store and by lump crab,

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Speaker 1: it's like more EXPONENSI than a mobster. Crab prices I

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Speaker 1: think are just crazy in this country right now because

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Speaker 1: there's such a desire for crab. Yeah, people want crab.

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Speaker 1: I mean I do feel like I see crab out

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Speaker 1: Instagram all the time, and I know what I mean,

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Speaker 1: there's just this crazy see and it sounds like you're like, oh,

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Speaker 1: it's a crab lemon pasta chili flakes. But yet I

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Speaker 1: feel like I have crabbed the least out of any seafoods,

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Speaker 1: which is why I was really desiring this. Yeah, well

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Speaker 1: you fell for it too, and then it was you know,

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Speaker 1: it was a lot of work to get that crab out,

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Speaker 1: which is fine. I mean, I knew that was going

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Speaker 1: to happen in a weird kracking and you're pulling. Yeah,

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Speaker 1: it just did not blow me away. No it didn't.

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Speaker 1: I wasn't like I'm and like and the thing was,

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Speaker 1: there was no abdience of the space. It was like

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Speaker 1: this very like kind of empty middle of the day

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Speaker 1: family restaurant, and you were kind of well, that's what

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Speaker 1: I was expecting. I was next, And I know I

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Speaker 1: was into that, but I would been into that if

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Speaker 1: the crowd was thirty, you know what I mean, where

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Speaker 1: it's like, Wow, it's cool that there's like that. That's

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Speaker 1: like the sort of anti ambiance that it's the sort

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Speaker 1: of as as Blackbird's by Plane, that newsletter we both

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Speaker 1: don't pay for it. It says like it's an uninstagrammable

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Speaker 1: Oh my god, it's it was such an uninstagramable hangs

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Speaker 1: So I do think they had remember that gorgeous beach

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Speaker 1: mural that I want to do in my kitchen there,

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Speaker 1: and I was like being so inspired on my San

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Speaker 1: Francisco high and I was like, I'm painting a beach. Yeah.

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Speaker 1: And I also think maybe at like eight pm, when

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Speaker 1: like so many families are there, it like feels more

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Speaker 1: like a vibe, not two thirty sunny indoor crab, I

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Speaker 1: think is what felt really weird about it. And it

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Speaker 1: was sunny outside dark, because I think San Francisco is

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Speaker 1: very like we dine at in a Boston way. We

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Speaker 1: dine at dining times. They dine at seven, yes, seven

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Speaker 1: and noon like us to New York. Yeah, sorry, we

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Speaker 1: dine at Spanish times ten three. We well we did

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Speaker 1: because we went to Spruce several nights later with my

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Speaker 1: mother right one start Michelin restaurant. After by the way,

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Speaker 1: Steven's mom was like, I'm gonna take you out to

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Speaker 1: dinner and we were looking the menus literally well on

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Speaker 1: top of them in the Russian River valley. We were like,

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Speaker 1: it's so good to unplug. Let me just look at

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Speaker 1: seven menus. And I'm sending her screen grabs of my

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Speaker 1: Michelin app of just like restaurants that she needs to

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Speaker 1: call but she was trying to get us to go

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Speaker 1: to the most just like not good, weird hotel restaurant

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Speaker 1: that was in the Ferry District. Yeah, so she had

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Speaker 1: to be set fucking straight. Yeah, I know, she needs

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Speaker 1: to be put in her place. And ultimately Spruce was

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Speaker 1: amazing and it was so luxury boots where it's like

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Speaker 1: there's so many velvet curtains stamping the sound. You're in

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Speaker 1: like a big plush leather chair. There was a spot,

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Speaker 1: like a low spotlight on each table, so everywhere else

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Speaker 1: around that your table was dark, but you could like

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Speaker 1: mood lighting. Yeah, it was like you were in a

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Speaker 1: play and like everyone was in it was. It was

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Speaker 1: full play lighting. But that we got there at by

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Speaker 1: the time we were done those they were wrapping up there.

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Speaker 1: They were absolutely wrapping up. And your mom like got

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Speaker 1: this wine from some place that she went with your

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Speaker 1: dad in like nineteen ninety one, and I remember her.

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Speaker 1: She was like talking to the samba and she was like,

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Speaker 1: have you been to like Saint Louis Nolar Valley And

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Speaker 1: he was like, oh yeah, and he was like being

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Speaker 1: like with his sompen and he was like, I am,

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Speaker 1: I actually haven't been to that exact region. She was like,

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Speaker 1: you need to go, and then we were like all

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Speaker 1: time at something and she was just like, oh, I

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Speaker 1: just I don't know if you guys feel a special

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Speaker 1: drinking this wine with me as I do feeling so

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Speaker 1: special drinking this exact wine that I drank with your

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Speaker 1: daddy twenty three years ago. We were just kind of like,

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Speaker 1: it sounds like that's kind of a for you moment,

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Speaker 1: but that's okay. I was like, that's awesome, and like

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Speaker 1: this is a good white wine. That was a pretty

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Speaker 1: like good, normal parent white wine. I killed her own

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Speaker 1: brother's day yesterday, and she was just like, oh, sweetie,

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Speaker 1: I had such an amazing time at that dinner. That

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Speaker 1: is a dinner I will never forget. And they're on

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Speaker 1: speaker phone and then my dad's like YEO, like you know,

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Speaker 1: I wish I could have been there, And she's like,

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Speaker 1: and you know, secretly, I'm kind of glad you weren't. Secretly,

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Speaker 1: I yes, secretly, and she was just like, because I

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Speaker 1: got to have Steven and his friends all to myself.

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Speaker 1: Oh and he didn't like go on with one of

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Speaker 1: his daughter. Yeah, well that I wanted to bring that

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00:18:53,440 --> 00:18:56,840
Speaker 1: up because I noticed something about your mother where I

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00:18:56,880 --> 00:18:59,040
Speaker 1: feel like that weekend she was every time we talked,

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00:18:59,080 --> 00:19:01,480
Speaker 1: where she talked, she was like, Daddy's amazing, I'm so

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Speaker 1: grateful for daddy, Like daddy this daddy back, like yeah,

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Speaker 1: and she was like, I bought all this lingerie for

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Speaker 1: me and your daddy's like two hundredth in aversary. She

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00:19:13,760 --> 00:19:18,560
Speaker 1: didn't tell me that, right, thousand dollars at Macy's on lingerie.

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Speaker 1: You're a family, and that Macy's credit card gets such

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00:19:22,119 --> 00:19:27,200
Speaker 1: a workout swipe starts sweat um, and she was like

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00:19:27,320 --> 00:19:29,680
Speaker 1: telling us their meeting story, like to me and then

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00:19:29,720 --> 00:19:33,639
Speaker 1: to Ellen, like she was really going off. And then Renaissance,

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00:19:33,720 --> 00:19:39,760
Speaker 1: well that new electric Mustang, wait, pointing that loves get

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Speaker 1: to let your must But then you get your mom

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Speaker 1: with your dad and he like just starts speaking and

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Speaker 1: she'll just be like, dog, shut up, no one wants

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Speaker 1: to hear you. And she went like last time I

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Speaker 1: dinner with them, she literally took a knife and like

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Speaker 1: put it to his throw. So it's like I feel like, right,

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00:20:02,440 --> 00:20:05,480
Speaker 1: she's away, the mice will play. She appreciate right, and

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00:20:05,600 --> 00:20:08,879
Speaker 1: she's you know, she's realizing just like what a just

359
00:20:09,160 --> 00:20:12,080
Speaker 1: a generous, tough cookie he is, what a great guy

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Speaker 1: she's got. But then you know, when you're at dinner

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Speaker 1: with the spouse, it's always that's enough at it. But

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Speaker 1: you know, we can all, okay, crab, We'll just say

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00:20:26,960 --> 00:20:29,280
Speaker 1: the crab was a mistake and let's move on. But

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Speaker 1: we took the rest. And I'm glad that we like

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00:20:32,400 --> 00:20:35,359
Speaker 1: because if we hadn't, we'd still be wondering what if

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Speaker 1: we'd gotten the crab. And then we like wandered along.

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Speaker 1: And I also and I'm also regretting that we didn't

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Speaker 1: get like such a Japanese milk bread little sandwich because

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Speaker 1: highly instagram able Japanese milk breaks. There were so many

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Speaker 1: instagramable Asian bakeries in the San Francisco area, and I

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00:20:49,040 --> 00:20:50,600
Speaker 1: was like, and they all looked so cute and had

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Speaker 1: like so many little just like match of surprises, and

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Speaker 1: I always like everything wasn't using much of bread bubble

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Speaker 1: like poor like bread, and I did want to try

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Speaker 1: all of them, and we were being so five PM

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00:21:03,840 --> 00:21:05,840
Speaker 1: and like not at the right time for any of it.

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00:21:06,359 --> 00:21:09,159
Speaker 1: It's always the thing that I'm hungry. I think, like

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00:21:09,480 --> 00:21:12,679
Speaker 1: you can do this bourdain thing where like you actually

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00:21:12,720 --> 00:21:14,959
Speaker 1: won't get insanely fill like full. I was like, oh,

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00:21:15,000 --> 00:21:16,520
Speaker 1: we can get to crab. We'll just show the crab

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00:21:16,720 --> 00:21:19,080
Speaker 1: and then we'll still have room for all these instagrammable

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00:21:19,680 --> 00:21:23,080
Speaker 1: milk bread Japanese sandwiches. But obviously we're both like sauntering

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00:21:23,520 --> 00:21:28,240
Speaker 1: like slow bears after the crab. No. I know, we

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00:21:28,320 --> 00:21:30,119
Speaker 1: need to be more like small bites. But it was

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Speaker 1: a large crab and it was smothered in garlic butter,

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00:21:34,480 --> 00:21:39,040
Speaker 1: which doesn't make it easy. Okay, back to Spruce. I

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00:21:39,280 --> 00:21:43,720
Speaker 1: did think Spruce was phenomenal. I thought Spruce was absolutely phenomenal.

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Speaker 1: And not to bribe, but I think I ordered the

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00:21:46,040 --> 00:21:51,400
Speaker 1: best entree, which was a spring risotto with spring garlic

390
00:21:52,720 --> 00:21:58,920
Speaker 1: foraged mushrooms. And this brings me to a theory that

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00:21:59,240 --> 00:22:02,120
Speaker 1: I'm about to drop, which is based on a theory

392
00:22:02,160 --> 00:22:04,080
Speaker 1: that it is Precy. We all know is already show.

393
00:22:04,119 --> 00:22:06,840
Speaker 1: Everyone knows. The appetizers are always better. Yes, like any

394
00:22:06,960 --> 00:22:10,120
Speaker 1: restaurant you go to the appetizers, like even just looking

395
00:22:10,119 --> 00:22:11,560
Speaker 1: at the men, you're like, oh, I want on the appatis,

396
00:22:11,600 --> 00:22:14,040
Speaker 1: and then the entrees are just like unless it is

397
00:22:14,160 --> 00:22:18,480
Speaker 1: a gorgeous trutchery unknown for their apastas right, I totally agree,

398
00:22:18,680 --> 00:22:20,280
Speaker 1: and like they'll do him in and we're like, oh

399
00:22:20,320 --> 00:22:22,119
Speaker 1: my god, I have to you know whatever. But I

400
00:22:22,200 --> 00:22:25,400
Speaker 1: think in a fine dining way, the appetizers are usually

401
00:22:25,400 --> 00:22:28,879
Speaker 1: always gonna better than the big duck, the big because

402
00:22:29,000 --> 00:22:32,360
Speaker 1: they always need to get the you know, people expect

403
00:22:32,520 --> 00:22:35,200
Speaker 1: a lot more food, and so it's just like for

404
00:22:35,280 --> 00:22:37,399
Speaker 1: some reason the chefs feel really constrained by that, and

405
00:22:37,440 --> 00:22:38,680
Speaker 1: they're just like, well, I have to do this big

406
00:22:38,720 --> 00:22:39,960
Speaker 1: pork shop and it has to look like a big

407
00:22:40,000 --> 00:22:41,960
Speaker 1: pork shop. So I'm basically always going to do a

408
00:22:42,000 --> 00:22:43,639
Speaker 1: big pork shop and then there might be a different

409
00:22:43,640 --> 00:22:46,200
Speaker 1: sauce or a different Kuchman like the rest of it.

410
00:22:46,320 --> 00:22:48,760
Speaker 1: But like they are like, you know, they're hemmed in.

411
00:22:49,359 --> 00:22:51,320
Speaker 1: And so I think by the big five, by the

412
00:22:51,359 --> 00:22:54,560
Speaker 1: big five chicken pork, what we're calling the big fire

413
00:22:55,000 --> 00:23:02,760
Speaker 1: duck chicken pork ducks, steak, who's five maybe like odd fish, Yeah,

414
00:23:02,800 --> 00:23:09,280
Speaker 1: the a branzino um something substantial. So I think the

415
00:23:09,480 --> 00:23:14,560
Speaker 1: best actual strategy in in entree Land it's to go

416
00:23:15,200 --> 00:23:18,600
Speaker 1: with the lightest, most seasonal dish that it seems like

417
00:23:18,600 --> 00:23:20,440
Speaker 1: it is there. And I think that's what you did, yeah,

418
00:23:20,440 --> 00:23:22,440
Speaker 1: because you got You got like a spring risotto and

419
00:23:22,520 --> 00:23:25,240
Speaker 1: it was like spring because everything else said like big

420
00:23:25,440 --> 00:23:28,080
Speaker 1: heavy balsamic. I was like this, we're in California, We're

421
00:23:28,080 --> 00:23:30,360
Speaker 1: in the land of produce. Yeah, I heard forage mushrooms.

422
00:23:30,400 --> 00:23:32,360
Speaker 1: I was like, so that that had be forged last week. Yeah,

423
00:23:32,400 --> 00:23:35,239
Speaker 1: spring gardic. That ulto had to be forged this week, right,

424
00:23:35,840 --> 00:23:40,480
Speaker 1: forged in like Hyde Park Valley, Yeah, Hyde Power. Yeah,

425
00:23:40,520 --> 00:23:44,159
Speaker 1: it was forged in the mission. You made it. You

426
00:23:44,640 --> 00:23:46,800
Speaker 1: made a phenomenal tis well and actually this remember your

427
00:23:46,880 --> 00:23:51,560
Speaker 1: Fagottini was unbelievable. I mean when I saw Fagottini on

428
00:23:51,640 --> 00:23:54,399
Speaker 1: the menu, I was like, okay, excuse me speak my langua.

429
00:23:54,640 --> 00:23:56,040
Speaker 1: You have to get it. And we're like none of

430
00:23:56,119 --> 00:23:59,640
Speaker 1: us knew. And then our amazing server was like, it's

431
00:23:59,640 --> 00:24:03,480
Speaker 1: actually like a tortlino and it was these little like yeah,

432
00:24:03,560 --> 00:24:06,359
Speaker 1: like you know, little dump planes almost um, you know,

433
00:24:06,600 --> 00:24:12,320
Speaker 1: gorgeous like rangoons like carrot and fused into the show.

434
00:24:12,840 --> 00:24:15,359
Speaker 1: And then this was what was so brilliant. It was

435
00:24:15,440 --> 00:24:18,600
Speaker 1: pesto made with the carrot tops. That is how you

436
00:24:18,720 --> 00:24:22,760
Speaker 1: elevated dish. That is how you hero the basket ingredients.

437
00:24:23,240 --> 00:24:25,640
Speaker 1: You use the greens that you think you should throw

438
00:24:25,760 --> 00:24:29,199
Speaker 1: out Yes, and it's like, oh, I'm really experiencing all

439
00:24:29,240 --> 00:24:32,440
Speaker 1: the different parts of the carrots. Yes, the carrots. It's

440
00:24:32,440 --> 00:24:36,560
Speaker 1: a whole animal, whole animal vegetable. Yes, when you said rangoon,

441
00:24:38,640 --> 00:24:40,399
Speaker 1: we have a little more talk about spruce. But I

442
00:24:40,680 --> 00:24:43,040
Speaker 1: need to tell you this thing that I overheard leaving

443
00:24:43,160 --> 00:24:48,000
Speaker 1: the fairy from Alcatraz. We need to get into Alcatraz trap. Okay,

444
00:24:48,200 --> 00:24:51,119
Speaker 1: so let me just say this leaving Alcatraz moment. So

445
00:24:51,400 --> 00:24:53,440
Speaker 1: we're all a little bit definitely by like two and

446
00:24:53,480 --> 00:24:56,199
Speaker 1: a half hours of being on like windy windy Alcatraz,

447
00:24:56,320 --> 00:24:58,200
Speaker 1: I was like the fairies. So I'm just kind of

448
00:24:58,280 --> 00:25:02,240
Speaker 1: sauntering alone, you know, leaving, and I hear these two

449
00:25:02,320 --> 00:25:05,560
Speaker 1: women talking, and you know, this woman was like, oh

450
00:25:05,680 --> 00:25:08,040
Speaker 1: so amazing. But then I got food poisoning, and so

451
00:25:08,119 --> 00:25:10,080
Speaker 1: I'm listening in and she was like, oh, but I

452
00:25:10,200 --> 00:25:12,560
Speaker 1: love that place, and she got food poisoning for some

453
00:25:12,840 --> 00:25:16,960
Speaker 1: place that they've both been to, famous for their crab

454
00:25:17,240 --> 00:25:24,040
Speaker 1: rangoon pizza. It's like, girl, and she was like, oh,

455
00:25:24,080 --> 00:25:27,200
Speaker 1: did you get the shrimp um fiduccin al Fredo pizza

456
00:25:27,280 --> 00:25:29,119
Speaker 1: or did you get the crab ering coon pizza? And

457
00:25:29,240 --> 00:25:31,520
Speaker 1: I was like what and that's who you know. You're

458
00:25:31,600 --> 00:25:36,040
Speaker 1: on a You're on a tourist You're on a tourist cruise.

459
00:25:36,880 --> 00:25:39,640
Speaker 1: And I was like late and they were broken, like oh,

460
00:25:39,800 --> 00:25:43,240
Speaker 1: it's so good, but yeah, next day wasn't good. And

461
00:25:43,320 --> 00:25:46,920
Speaker 1: I was like, damn, ladies, no, I'm sure it was. Yeah,

462
00:25:47,080 --> 00:25:49,040
Speaker 1: I did so that seeing the sweetest thing, which she's like,

463
00:25:49,320 --> 00:25:51,520
Speaker 1: I had lamb curry last night and I'm sitting out

464
00:25:51,560 --> 00:25:56,000
Speaker 1: of Buick. We all too good to live our sweetest

465
00:25:56,040 --> 00:26:00,560
Speaker 1: thing fantasy because that is walking uphill and going to Shintown.

466
00:26:00,640 --> 00:26:03,560
Speaker 1: I'm taking a trolley, okay, but sidebar and the spring

467
00:26:03,640 --> 00:26:05,800
Speaker 1: pasta that I just want to I want to elevate

468
00:26:05,840 --> 00:26:08,399
Speaker 1: spring pastas for a second and just like demand that

469
00:26:08,440 --> 00:26:10,119
Speaker 1: you choose the spring pasta the next menu you're at,

470
00:26:10,160 --> 00:26:12,280
Speaker 1: because I also, I finished, and I felt amazingly. I

471
00:26:12,280 --> 00:26:14,520
Speaker 1: didn't feel it crazy, and I feel like you're you know,

472
00:26:14,760 --> 00:26:18,440
Speaker 1: your mom was slogging through her duck a little. That

473
00:26:18,600 --> 00:26:22,760
Speaker 1: may have been a few two with the champagne cocktails wine.

474
00:26:23,080 --> 00:26:26,080
Speaker 1: The fact that Ridge saw that table, it was it

475
00:26:26,200 --> 00:26:28,400
Speaker 1: your mom. I thought we were doing like forty glasses

476
00:26:28,440 --> 00:26:30,440
Speaker 1: on the table. By the end of the night. The

477
00:26:30,600 --> 00:26:33,840
Speaker 1: champagne happened like and the cocktails happened almost because I

478
00:26:33,920 --> 00:26:35,399
Speaker 1: thought when she got to the champagne that was like, oh,

479
00:26:35,400 --> 00:26:40,200
Speaker 1: I guess we're not doing and like Cha's already started.

480
00:26:40,240 --> 00:26:42,280
Speaker 1: She's like, oh, and of course we're getting to order cocktails.

481
00:26:42,320 --> 00:26:44,800
Speaker 1: And she already has like the full staff. It's just

482
00:26:44,880 --> 00:26:47,159
Speaker 1: like congregating around her. She's got the salm, she got

483
00:26:47,200 --> 00:26:49,920
Speaker 1: the server, she's got the bus boys. She's like, and

484
00:26:50,080 --> 00:26:54,639
Speaker 1: we'll be doing cocktails. Yeah, And so I'm gonna do

485
00:26:55,040 --> 00:27:02,879
Speaker 1: a Manhattan I did. So I did like, as you know,

486
00:27:03,320 --> 00:27:08,320
Speaker 1: I have been up pilled by friend of podkape berlant

487
00:27:08,400 --> 00:27:11,720
Speaker 1: on Pug who recently ordered a martini at service that

488
00:27:11,840 --> 00:27:13,760
Speaker 1: was dirty with a twist. And so I keep ordering

489
00:27:13,840 --> 00:27:16,199
Speaker 1: this now and like keep trying to do the thing

490
00:27:16,240 --> 00:27:18,000
Speaker 1: where you say dirty with the twist and just like

491
00:27:18,359 --> 00:27:22,640
Speaker 1: looking for them to be like wowed, shocked by the bravery.

492
00:27:23,000 --> 00:27:24,920
Speaker 1: And of course I did this at percent and I

493
00:27:25,040 --> 00:27:28,000
Speaker 1: did that in La at like an old school restaurant

494
00:27:28,000 --> 00:27:29,639
Speaker 1: where I really thought they were going to be shocked,

495
00:27:29,840 --> 00:27:32,479
Speaker 1: and they were absolutely not shocked. And did they tax

496
00:27:32,760 --> 00:27:37,840
Speaker 1: takes a tax? Oh? Wait? Did they move because it

497
00:27:37,960 --> 00:27:40,200
Speaker 1: used to be like on sunset. I don't know. Anytime

498
00:27:40,200 --> 00:27:42,040
Speaker 1: we were in LA, you kept on going to me, oh,

499
00:27:42,160 --> 00:27:45,320
Speaker 1: is it on sunset? And I was like, I don't

500
00:27:45,359 --> 00:27:48,840
Speaker 1: know a bit from here, as you know, I'm LA

501
00:27:48,880 --> 00:27:51,560
Speaker 1: by Black, Yeah, I don't know. It seemed like pretty

502
00:27:51,640 --> 00:27:54,480
Speaker 1: old the building had been there forever because I just

503
00:27:54,600 --> 00:27:57,000
Speaker 1: I remember like the last time I was there years ago,

504
00:27:57,119 --> 00:27:58,719
Speaker 1: and it's such like an old school I mean, LA

505
00:27:58,760 --> 00:28:02,320
Speaker 1: has so many like old old school red booth joints,

506
00:28:02,640 --> 00:28:06,560
Speaker 1: which I mean to elevate your tweet today. Um, it's

507
00:28:06,560 --> 00:28:08,720
Speaker 1: so true how in New York we're so hungry for

508
00:28:08,840 --> 00:28:12,200
Speaker 1: a booth and like they're all you need to like line,

509
00:28:12,440 --> 00:28:14,240
Speaker 1: get in the line for three weeks and kind of

510
00:28:14,240 --> 00:28:16,679
Speaker 1: where dude, that tweet was was like built off an

511
00:28:16,720 --> 00:28:18,920
Speaker 1: observation you made while we were at that. Okay, so

512
00:28:19,119 --> 00:28:21,560
Speaker 1: he was, and that was literally germinating my head on that,

513
00:28:21,640 --> 00:28:23,920
Speaker 1: And I was like, when I get back to New York,

514
00:28:24,080 --> 00:28:28,120
Speaker 1: I'm gonna least tweet that space off of this observation,

515
00:28:28,240 --> 00:28:30,760
Speaker 1: and it's gonna be almost at the character limit and

516
00:28:30,880 --> 00:28:33,480
Speaker 1: it's gonna get five hundred and twenty three legs. And

517
00:28:33,600 --> 00:28:36,520
Speaker 1: I think We're really on track for that exact I'll

518
00:28:36,560 --> 00:28:40,040
Speaker 1: retweet it and say I Stephen played drives but phrased

519
00:28:40,080 --> 00:28:41,960
Speaker 1: it better than I probably, Well you just made it,

520
00:28:42,640 --> 00:28:44,959
Speaker 1: you know, but you were basically like we were at

521
00:28:45,000 --> 00:28:49,160
Speaker 1: this restaurant in La Okayote. Yeah, fabulous Mexican restaurant before

522
00:28:49,160 --> 00:28:51,920
Speaker 1: we fully get into La. I think we should do that, honestly, Steven.

523
00:28:52,040 --> 00:28:54,120
Speaker 1: Next vip Lo, we have so much more to talk about.

524
00:28:54,160 --> 00:28:57,960
Speaker 1: We have to talk about your cat fishing. I actually

525
00:28:58,120 --> 00:29:01,080
Speaker 1: have to get home and eat pizza and just like

526
00:29:01,360 --> 00:29:04,280
Speaker 1: watch the rest of song sunset and like chie flip stuff. Yes, Okay,

527
00:29:04,320 --> 00:29:06,080
Speaker 1: So I will to everyone out there on radio Land,

528
00:29:06,120 --> 00:29:09,400
Speaker 1: I will say, order a martini this weekend that's dirty

529
00:29:09,560 --> 00:29:11,760
Speaker 1: with the twist. Well, and I'll just just to wrap

530
00:29:11,840 --> 00:29:14,000
Speaker 1: this up, I will say I ordered that while we're

531
00:29:14,000 --> 00:29:15,800
Speaker 1: in the middle of like champagne and seventeen bottles of

532
00:29:15,800 --> 00:29:20,400
Speaker 1: wine at Spruce and they brought it without the dirtiness.

533
00:29:20,640 --> 00:29:22,360
Speaker 1: It was just with a twist. But it was so

534
00:29:22,600 --> 00:29:26,080
Speaker 1: fucking good that was here. It was so perfect. Martini

535
00:29:26,280 --> 00:29:29,320
Speaker 1: was one of the most perfect martinis. Yeah, I've ever had.

536
00:29:29,360 --> 00:29:32,400
Speaker 1: I was like, this is so perfect because I've just

537
00:29:32,480 --> 00:29:34,840
Speaker 1: had some Martins only where it's at takes or whatever.

538
00:29:34,880 --> 00:29:36,960
Speaker 1: It was like, I've had so many bad Martins where

539
00:29:36,960 --> 00:29:39,600
Speaker 1: it's just like it's not chilled enough. It's a lot

540
00:29:39,640 --> 00:29:41,840
Speaker 1: of the time it's not cold enough. Yeah, that's that

541
00:29:42,000 --> 00:29:45,440
Speaker 1: is what is big. Like problem number one out there

542
00:29:45,520 --> 00:29:47,760
Speaker 1: in martini land is the glass isn't cold enough, the

543
00:29:47,880 --> 00:29:50,400
Speaker 1: vodka isn't cold enough. That the whole driving a warm

544
00:29:50,520 --> 00:29:54,040
Speaker 1: Cheetos and a warm glass. Yeah. Um. Problem number two

545
00:29:55,680 --> 00:29:59,920
Speaker 1: is there's too much formouth yes. Um. Problem number three

546
00:30:00,800 --> 00:30:04,320
Speaker 1: is it's either too dirty or not dirty enough. And

547
00:30:05,160 --> 00:30:07,600
Speaker 1: it's like it's like and I usually I don't think

548
00:30:07,640 --> 00:30:08,840
Speaker 1: it can be too dirty, but if it's not good

549
00:30:08,880 --> 00:30:11,320
Speaker 1: olive juice, it can't be too dirty. Well, because I've

550
00:30:11,360 --> 00:30:16,160
Speaker 1: definitely made some home martini mistakes where I'm using mediocre

551
00:30:16,240 --> 00:30:19,200
Speaker 1: olive juice and it's too much and it's just like yeah, cloudy,

552
00:30:19,240 --> 00:30:20,720
Speaker 1: and I'm like, okay, this is just like a whole

553
00:30:20,760 --> 00:30:23,320
Speaker 1: foods like pitch, And I think that's up to bartenders

554
00:30:23,360 --> 00:30:24,960
Speaker 1: to like if you know you're working at like not

555
00:30:25,080 --> 00:30:27,080
Speaker 1: an amazing bar and the olive juice isn't great, like

556
00:30:27,440 --> 00:30:30,040
Speaker 1: when you I say dirty, like, don't give me too much. Yeah,

557
00:30:30,160 --> 00:30:32,200
Speaker 1: just give a hand to whatever make and make the

558
00:30:32,320 --> 00:30:36,000
Speaker 1: vodka bitterly and article and you know this is I

559
00:30:36,000 --> 00:30:37,720
Speaker 1: think what's important about a martini is that it is

560
00:30:37,760 --> 00:30:39,640
Speaker 1: on technique. It's just like you actually don't have to

561
00:30:39,720 --> 00:30:41,280
Speaker 1: use amads in vodka. You don't have to be the

562
00:30:41,320 --> 00:30:42,520
Speaker 1: best bar in the world. You don't have to be

563
00:30:42,600 --> 00:30:44,320
Speaker 1: so expensive. All you need to do is have a

564
00:30:44,400 --> 00:30:46,960
Speaker 1: cold glass and shake the fuck out of it. Yes,

565
00:30:47,800 --> 00:30:52,040
Speaker 1: and so party like, just put yeah fat into the process. Okay,

566
00:30:52,080 --> 00:30:53,920
Speaker 1: we're gonna leave it there. We're gonna leave it there,

567
00:30:53,960 --> 00:30:57,360
Speaker 1: and we'll get into the Japanese Scotch cocktail I had

568
00:30:57,560 --> 00:30:59,880
Speaker 1: on the next Vida, and we will get into my

569
00:31:00,040 --> 00:31:03,960
Speaker 1: getting calfish in San Francisco and trip to Alcatraz and

570
00:31:04,080 --> 00:31:07,720
Speaker 1: maybe even meeting a gay rights legend at a tiny

571
00:31:07,800 --> 00:31:15,120
Speaker 1: gay bar. Best Beast Celebrity Book Club is presented by

572
00:31:15,280 --> 00:31:18,160
Speaker 1: Prologue Projects. The show is produced by Benjamin Fresh, with

573
00:31:18,360 --> 00:31:21,959
Speaker 1: editorial sport from the Leone Falk, Andrew Parsons and Madeline Kaplan.

574
00:31:22,160 --> 00:31:25,560
Speaker 1: Our production managers perceived Erlin. Original theme song by Steam

575
00:31:25,600 --> 00:31:28,600
Speaker 1: felts Horst, artwork by Teddy Blanks at Ships and hy