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Speaker 1: Today's Daily Highlight from Elvis Duran in the Morning show.

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Speaker 2: Oh my gosh, hey, so can we talk about our

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Speaker 2: holiday party, our lunch yesterday?

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Speaker 3: Good time.

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Speaker 2: You know what, even with no rules at all, we

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Speaker 2: didn't drive it off the rails as far as it

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Speaker 2: could have gone. Well, it was good.

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Speaker 3: They did shut the windows on us, the little window.

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Speaker 2: That was your fault.

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Speaker 1: It's fault.

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Speaker 2: Yeah, I was part of that. Here's the thing. We

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Speaker 2: went to Limousina, an incredible Mexican restaurant here in New

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Speaker 2: York City. I'm a partner. Okay, there I said it.

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Speaker 2: We took our own private room and we just ate

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Speaker 2: so much food. If you want to see how crazy

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Speaker 2: it was our table, look at our table of food

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Speaker 2: and everyone's just kind of having a raunchy time around

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Speaker 2: the table. Check my stories on Instagram at Elvis Duran.

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Speaker 2: Thanks to intern Ben he took a photo. It's it

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Speaker 2: looks crazy, but that's exactly how it looked. We ate

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Speaker 2: so much fantastic. Wasn't that great? It was so good,

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Speaker 2: so good.

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Speaker 3: I wish I would have been able to take it

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Speaker 3: home because we're leaving today so I can't. It would

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Speaker 3: have been useless.

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Speaker 2: But oh so much good food.

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Speaker 1: I took home everybody's who couldn't take it home today

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Speaker 1: because we are leaving. And Sheldon had a filet mignon yesterday.

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Speaker 1: He's got a filet mignon for tonight. He's okay, pretty excited.

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Speaker 2: Yes, tell you what, go ahead, Scary, I've never seen

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Speaker 2: short ribs that big. They just there was a giant

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Speaker 2: ass bone across.

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Speaker 4: A huge plate and there was just like endless meat

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Speaker 4: on that and I'm like ripping it and it's like beautiful.

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Speaker 2: And it's yeah, that was for the tacos. And you

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Speaker 2: know you had had that beautiful hot little corn tal

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Speaker 2: tia and you would you would just you could use

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Speaker 2: your fingers just rip the short ripped meat off the

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Speaker 2: bone and put it on your tortilla and then dip

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Speaker 2: it in the bery. Yes you did.

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Speaker 1: And what was the little corn thing with the cream

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Speaker 1: and the d te brulet macaroni.

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Speaker 2: That was amazing, Yeah, corn berlat. Anyway, it was awesome.

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Speaker 2: I know Nate. Nate was down there. Nate was actually

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Speaker 2: really quiet. He was eating so much. I was like, scary.

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Speaker 4: I was driving me nuts because this food he does

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Speaker 4: and it is very pretty, and I'm starving I starved

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Speaker 4: myself for this meal.

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Speaker 2: And then Scary's like, no, no, no, phone eats first,

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Speaker 2: don't touch it. I couldn't even have a bite of

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Speaker 2: food because he has to get his Instagram stories.

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Speaker 4: You have to document how beautiful thereat water, the snipper,

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Speaker 4: the snapper, the whole salt, the big old crunchy fried snapper.

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Speaker 2: That was awesome. With the head staring at You're like,

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Speaker 2: I hate me, Scary slapping my hand the way he's like,

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Speaker 2: I haven't gotten a picture yet. It was amazing. And uh,

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Speaker 2: even with the amount of food that we had ordered

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Speaker 2: and Garrett was talking about this, Scary was still pushing

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Speaker 2: food on everyone. Yeah, you are the food, Scary. We

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Speaker 2: were enjoying it too, But scary things, well, unless he

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Speaker 2: forces you to eat it, you want to enjoy it.

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Speaker 3: Well.

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Speaker 2: I hate to see food go to waste.

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Speaker 4: So so we saw and when we have a long

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Speaker 4: table like that is always an imbalance of one item.

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Speaker 2: So I always am very respectful. If I see things are.

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Speaker 4: Running out on the other side and we have a

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Speaker 4: plethora and outside, I will always get up and say, hey,

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Speaker 4: you need more of this down there, And turns out

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Speaker 4: you guys always do.

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Speaker 2: What you do and you're looking out for us. Hey,

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Speaker 2: but the food was awesome. The restaurant is stunningly gorgeous.

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Speaker 2: We were there during the day. You should see it

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Speaker 2: at night. It's so sexy at night. Good God. I

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Speaker 2: can't wait to go back at nine again.

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Speaker 1: And we have to say cocktail too. What was that

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Speaker 1: because I want to name Margarita.

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Speaker 2: That was the Limousina cocktail. It was Margarita Spicy one.

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Speaker 2: They spice it for you because they knew it. They

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Speaker 2: knew what was up. We have to say thank you

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Speaker 2: to our friend Steve Joelton. Thanks Steve, thank you. He

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Speaker 2: showed up. He brought us this massive table full of

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Speaker 2: jello shots of all things. But the jello shots were

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Speaker 2: made was like high end tequila. It was really really good.

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Speaker 2: You should You should have heard the sound that Scotty

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Speaker 2: Be made when he took that jello shot. Yeah, it was.

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Speaker 2: It was almost it was a can you recreate that sound?

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Speaker 2: You may hold on to get it the banana out?

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Speaker 2: Well I could, I couldn't. The jellow shot was it

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Speaker 2: was in there so tight, so I was like it

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Speaker 2: was it was like vibrating the table all the way down.

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Speaker 2: It was too much. The thing is about jello shots

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Speaker 2: is you do need The secret is to loosen up

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Speaker 2: the jello with a spoon or something, and so it

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Speaker 2: plops in like an oyster. You know what I'm saying.

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Speaker 2: It's it's there's a technique.

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Speaker 3: In other harassing news. Scary loosens it up with his tongue,

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Speaker 3: which is also wild.

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Speaker 2: He was down there and I heard this. I was

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Speaker 2: trying to have a conversation with Gandhi and way at

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Speaker 2: the end of the table, I heard this. What's what

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Speaker 2: is that? It's scary tongueing the jello shot jello shot

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Speaker 2: in the plastic hard plastic cup.

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Speaker 4: You gotta get your tongue under the jello and circle

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Speaker 4: circulate it and then get from underneath it.

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Speaker 1: Od with that statement.

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Speaker 2: So Scotty is like Scotti's over here, Scaries over there.

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Speaker 2: Just make it out with the No, it was, it

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Speaker 2: was it was so anyway. The food was awesome if

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Speaker 2: you want to go, it's quite a treat. Limousina. It

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Speaker 2: is amazing right there at thirty fourth and ninth Avenue

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Speaker 2: and uh, it's great.

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Speaker 1: Oh, that case of fondito was like it wasn't your normal,

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Speaker 1: Like it had a little different sweet taste to it.

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Speaker 2: Right, it did. Yeah. The case they put something on

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Speaker 2: top and they flame it up so good. They flamed

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Speaker 2: it up and everything was great. It was all good.

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Speaker 2: So I'm glad. We had a wonderful time parties over.

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Speaker 2: The lobster was my favorite lobster. Lobster was amazing. The

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Speaker 2: pastor and I tell you what, We're gonna gather again

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Speaker 2: in Miami. I think I'm taking us out for brunch.

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Speaker 2: We got more to and Lee Schrager's taking us to

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Speaker 2: uh to Joe Stone Crabs for fried chicken. We got brunches, dinners.

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Speaker 3: I mean, don't you feel like I feel like someone's

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Speaker 3: gonna try to grass Like you're here just stuffing us

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Speaker 3: with all this food, fatten me up, and it's working.

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Speaker 2: We're gonna fatten you up. Baby. We have very seasoned.

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Speaker 2: I feel like right now I'm like scary. It's like

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Speaker 2: the top of my underwear is rolling over. Yeah.

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Speaker 4: And getting that band vend Yeah, it's not good.

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Speaker 2: Yeah, you know the band vent Ben Ben Uh. Can

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Speaker 2: we talk about Scotty? Did you ever get to ketchup

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Speaker 2: for your steak? I did, but I was hiding it.

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Speaker 2: I don't want anyone to see. So Scotty, I've known

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Speaker 2: him for I've known no longer than all of you guys.

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Speaker 2: I've known Scotty since in the old days. We would

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Speaker 2: go up for steak or whatever and he would ask

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Speaker 2: for ketchup and he was always so embarrassed, and I

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Speaker 2: always tell him, never ever be embarrassed. I know, if

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Speaker 2: the chef hates it, if the waiter hates it, who cares.

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Speaker 2: It's your steak. If you want it that way, get ketchup.

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Speaker 2: I feel like they had to go to the restaurant

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Speaker 2: next door to get it, because I don't think there's

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Speaker 2: anything in there that would have ketchup on it. French fries.

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Speaker 2: And she's like, no, no, no, I think they did

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Speaker 2: find it for you. She brought it in a nice

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Speaker 2: chimney cherry sauce, which I was not the same as ketchup,

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Speaker 2: but they accommodated because that's what they do now. It

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Speaker 2: was delicious.

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Speaker 1: You could have put that mango sauce on there too.

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Speaker 1: What was that mango sauce in the little jar, the

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Speaker 1: shaky jar.

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Speaker 2: They got everything, They got everything,