1 00:00:05,680 --> 00:00:08,640 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,760 --> 00:00:10,520 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,600 --> 00:00:13,600 Speaker 1: daughter and co host. I'm Sophie and I'm Always Hungry. 4 00:00:13,640 --> 00:00:16,080 Speaker 1: Sophie and I gathered around my stove to cook together. 5 00:00:16,280 --> 00:00:19,040 Speaker 1: Well you cook, I asked the questions, and eat the food. 6 00:00:19,239 --> 00:00:21,040 Speaker 1: If there's any food left. We come to the table 7 00:00:21,079 --> 00:00:23,599 Speaker 1: together to share a meal, connect as a family, and 8 00:00:23,640 --> 00:00:26,720 Speaker 1: tell the stories that matter to us. All Right, my 9 00:00:26,800 --> 00:00:30,920 Speaker 1: favorite subject restaurants. Love cooking in them, love eating in them, 10 00:00:31,160 --> 00:00:38,760 Speaker 1: love being in them, love building them. Bump bump, bump, 11 00:00:38,760 --> 00:00:43,240 Speaker 1: bump it up. Trying to make some French fries, like 12 00:00:43,280 --> 00:00:45,440 Speaker 1: a good French fry. Here's the thing. Do you know 13 00:00:45,479 --> 00:00:47,760 Speaker 1: how to make the classic Parisian French fry. I've never 14 00:00:47,800 --> 00:00:50,920 Speaker 1: made French fries. You have to cook them twice. They're 15 00:00:51,000 --> 00:00:53,960 Speaker 1: twice fried. But basically what you're supposed to do first 16 00:00:53,960 --> 00:00:56,320 Speaker 1: a soaphies and water overnight to get the starch out 17 00:00:56,800 --> 00:01:05,440 Speaker 1: that I'm just peeling them out. So no, that didn't happen. Okay, 18 00:01:05,760 --> 00:01:08,440 Speaker 1: So we're talking today about what makes a good restaurant, 19 00:01:10,600 --> 00:01:12,840 Speaker 1: and we're starting off with some French fries and so 20 00:01:12,920 --> 00:01:16,319 Speaker 1: I made some French fries. And the thing that you 21 00:01:16,360 --> 00:01:19,880 Speaker 1: realize is that when you have French fries around, people 22 00:01:19,920 --> 00:01:24,400 Speaker 1: show up. You don't expect our friend standing over. But 23 00:01:24,440 --> 00:01:25,680 Speaker 1: the French fries were in the middle of the table. 24 00:01:25,680 --> 00:01:30,400 Speaker 1: Suestion came over here and bred her own sauce. Dad, 25 00:01:30,440 --> 00:01:32,920 Speaker 1: we talked about you talking and chewing into the microphone. 26 00:01:33,000 --> 00:01:37,679 Speaker 1: I'm sorry, it's French fries, Sophie. I get it passed today, Okay, 27 00:01:37,920 --> 00:01:40,959 Speaker 1: you know what. So I was thinking about dishes that 28 00:01:41,000 --> 00:01:44,360 Speaker 1: I love that you know, that are paired with French fries, 29 00:01:44,400 --> 00:01:47,680 Speaker 1: like a steak, frieds and amuls frets. And when I'm 30 00:01:47,720 --> 00:01:49,880 Speaker 1: eating muscles and French fries, when I'm thinking about months 31 00:01:50,120 --> 00:01:53,320 Speaker 1: eating muscles and French fries, I immediately think about when 32 00:01:53,320 --> 00:01:56,040 Speaker 1: I was studying abroad and I did like a day 33 00:01:56,040 --> 00:01:59,680 Speaker 1: trip to Brussels, Like I just took the train. Do 34 00:01:59,720 --> 00:02:04,280 Speaker 1: you remember this when I got detained? You got I 35 00:02:04,320 --> 00:02:07,920 Speaker 1: didn't know that? Yes? Did I ever tell you that? Dude? 36 00:02:07,960 --> 00:02:11,760 Speaker 1: I mean, god, I listen to this for over eating 37 00:02:11,800 --> 00:02:14,320 Speaker 1: French fries. Oh my god, I wish no. I took 38 00:02:14,320 --> 00:02:17,040 Speaker 1: a day trip because I didn't have class that day 39 00:02:17,440 --> 00:02:20,440 Speaker 1: and I was like, oh, like, you know, there's by yourself. No, 40 00:02:20,800 --> 00:02:23,000 Speaker 1: I was, I was meeting someone there, but but it's 41 00:02:23,720 --> 00:02:26,200 Speaker 1: it's an easy train ride from London. And so I 42 00:02:26,200 --> 00:02:27,480 Speaker 1: was like, I'm just gonna go for the day. That'll 43 00:02:27,480 --> 00:02:30,200 Speaker 1: be great. And I go for the day, eating so 44 00:02:30,240 --> 00:02:33,560 Speaker 1: many delicious food. You know, I'm eating like a Belgian waffle, 45 00:02:33,600 --> 00:02:36,040 Speaker 1: I'm eating French fries. Yeah, I'm eating Yeah, I'm eating 46 00:02:36,280 --> 00:02:40,240 Speaker 1: Classic Molds, Freeds, muscles, and fries. And I'm getting on 47 00:02:40,240 --> 00:02:42,520 Speaker 1: the train to go back and the guy stops me 48 00:02:42,720 --> 00:02:46,120 Speaker 1: and he's like, what are you doing here? What? I 49 00:02:46,160 --> 00:02:48,080 Speaker 1: swear to God? At border control, He's like, what are 50 00:02:48,080 --> 00:02:50,360 Speaker 1: you doing here? I'm like, oh, like, I'm I'm starting 51 00:02:50,440 --> 00:02:52,760 Speaker 1: studying abroad in London. I didn't have class today. I 52 00:02:52,760 --> 00:02:54,799 Speaker 1: took the day off. But it's part of the take 53 00:02:54,800 --> 00:02:57,120 Speaker 1: the day off. There's no border is there. No, there 54 00:02:57,160 --> 00:03:00,839 Speaker 1: is a board there. You still have to go through customs. Yeah. 55 00:03:00,919 --> 00:03:03,560 Speaker 1: And I I was like, oh, like, I you know, 56 00:03:03,600 --> 00:03:06,320 Speaker 1: I have the day off from school. So I I 57 00:03:06,360 --> 00:03:08,520 Speaker 1: was doing a day trip and he was like, well, 58 00:03:08,600 --> 00:03:10,600 Speaker 1: it looks like you've according to your passport, it looks 59 00:03:10,600 --> 00:03:12,840 Speaker 1: like you've been traveling a lot. And doesn't really look 60 00:03:12,880 --> 00:03:18,120 Speaker 1: like you're going you're you're a student abroad as he 61 00:03:18,200 --> 00:03:20,680 Speaker 1: but I think he was like I think his boss 62 00:03:20,720 --> 00:03:22,280 Speaker 1: was sitting next to me, and I was like an 63 00:03:22,320 --> 00:03:25,240 Speaker 1: easy person I made to make an example of. And 64 00:03:25,320 --> 00:03:27,600 Speaker 1: he was like, well, you know, like when I was 65 00:03:27,680 --> 00:03:30,480 Speaker 1: in school, like I'm expected to when I'm when I'm 66 00:03:30,480 --> 00:03:34,000 Speaker 1: not in class, be spending my time studying, not frolicking around, 67 00:03:34,920 --> 00:03:36,720 Speaker 1: swear to god. And they had to call my school. 68 00:03:37,160 --> 00:03:39,440 Speaker 1: They had to confirm that I was really I was 69 00:03:39,520 --> 00:03:42,120 Speaker 1: really a student, and that I was showing up to class. Okay, 70 00:03:42,120 --> 00:03:44,360 Speaker 1: so what did they think you were doing? I don't know, 71 00:03:45,040 --> 00:03:48,680 Speaker 1: I have no idea. I was like. But meanwhile, like 72 00:03:48,720 --> 00:03:51,680 Speaker 1: I'm like so scared. I'm like, I swear I have 73 00:03:51,880 --> 00:03:58,720 Speaker 1: alldays O my god, all as he doesn't care about 74 00:03:59,240 --> 00:04:01,760 Speaker 1: oh my god. Well, I mean, your grades are reflection 75 00:04:01,800 --> 00:04:04,840 Speaker 1: of if you're showing up or not. And I it 76 00:04:04,960 --> 00:04:07,240 Speaker 1: was like, it was the scariest thing ever. Did you 77 00:04:07,280 --> 00:04:10,840 Speaker 1: tell me we were international foodspy and you were there 78 00:04:10,840 --> 00:04:13,800 Speaker 1: for the French fribes? I know, I was like, I'm 79 00:04:13,840 --> 00:04:15,960 Speaker 1: just here for the muscles. I love the fact that 80 00:04:16,000 --> 00:04:17,840 Speaker 1: you said. I mean, remember when I got detained, No, 81 00:04:18,200 --> 00:04:20,919 Speaker 1: because you never told me the story. Those are the 82 00:04:20,920 --> 00:04:24,000 Speaker 1: stories you're supposed to be telling me. Well, I mean 83 00:04:24,000 --> 00:04:28,760 Speaker 1: it all worked out, clearly, you're sitting in across anyway. Okay. 84 00:04:28,760 --> 00:04:31,640 Speaker 1: So so what makes a great, great, great restaurant? I mean, 85 00:04:31,680 --> 00:04:33,200 Speaker 1: I think there's a couple of things here we can 86 00:04:33,200 --> 00:04:36,040 Speaker 1: talk about. One of them is like, what do people 87 00:04:36,040 --> 00:04:38,600 Speaker 1: how do people really grade restaurants in terms of like 88 00:04:39,080 --> 00:04:42,320 Speaker 1: just the gut feeling. I like it, I don't like it, 89 00:04:42,640 --> 00:04:46,719 Speaker 1: I would come back, I wouldn't come back, right? What 90 00:04:46,960 --> 00:04:50,680 Speaker 1: is that? I think also we can talk about what 91 00:04:50,760 --> 00:04:52,719 Speaker 1: are the what are the elements that actually make a 92 00:04:52,760 --> 00:04:58,320 Speaker 1: good restaurant clearly food service, the environment, the design, the value, 93 00:04:58,560 --> 00:05:01,479 Speaker 1: perceived value especial. And then of course you know there's 94 00:05:01,480 --> 00:05:04,240 Speaker 1: the employees, the people that make who carry the flag 95 00:05:04,320 --> 00:05:08,040 Speaker 1: for the ownership there and and and help create the environment, 96 00:05:08,960 --> 00:05:12,040 Speaker 1: and and then you know, of course it's just I mean, 97 00:05:12,240 --> 00:05:14,960 Speaker 1: the bottom line is like, there are places that you 98 00:05:15,000 --> 00:05:16,360 Speaker 1: want to go back to and back to, and there 99 00:05:16,360 --> 00:05:19,000 Speaker 1: are places that you'd like to visit to check out once, 100 00:05:19,040 --> 00:05:22,279 Speaker 1: but you probably might not go back again. And I 101 00:05:22,360 --> 00:05:24,120 Speaker 1: have a handful of restaurants that I like to go 102 00:05:24,200 --> 00:05:27,240 Speaker 1: to and a lot of times it's because of a 103 00:05:27,279 --> 00:05:31,520 Speaker 1: single dish. It's because I like the I like the 104 00:05:31,560 --> 00:05:34,679 Speaker 1: feel of the place. It makes me feel comfortable. Maybe 105 00:05:34,680 --> 00:05:36,760 Speaker 1: it's because I know some of the people there. That's 106 00:05:36,760 --> 00:05:39,120 Speaker 1: a big thing when people know your name in the restaurant. 107 00:05:39,240 --> 00:05:40,720 Speaker 1: I'm not talking about me. It's a little different for 108 00:05:40,800 --> 00:05:42,280 Speaker 1: me because I'm in the restaurant business, so I know 109 00:05:42,320 --> 00:05:44,320 Speaker 1: a lot of people in the restaurant business. But I 110 00:05:44,360 --> 00:05:47,159 Speaker 1: just mean like somebody who's like you know, somebody who's 111 00:05:47,160 --> 00:05:50,760 Speaker 1: not not in the hospitality in the street, like they 112 00:05:50,920 --> 00:05:54,800 Speaker 1: work in you know, finance, or they're an accountant, or 113 00:05:54,839 --> 00:05:57,839 Speaker 1: they're a school teacher or whatever it is. And your 114 00:05:57,839 --> 00:06:01,520 Speaker 1: neighborhood place knows your name or knows what you like 115 00:06:01,600 --> 00:06:03,360 Speaker 1: to eat or what table you'd like to sit at. 116 00:06:03,880 --> 00:06:09,599 Speaker 1: That's a big component for people coming back. And like 117 00:06:09,640 --> 00:06:12,279 Speaker 1: a Gato, I would always talk to the managers about 118 00:06:12,600 --> 00:06:15,200 Speaker 1: I want you to hand out your card to the 119 00:06:15,240 --> 00:06:19,520 Speaker 1: people that live in this neighborhood that walked to this place, 120 00:06:20,200 --> 00:06:22,120 Speaker 1: because if it's hard to get a table, I don't 121 00:06:22,160 --> 00:06:23,919 Speaker 1: want them to have a hard time getting a table. 122 00:06:24,440 --> 00:06:26,279 Speaker 1: Oh that's interesting, I didn't. I want them to be 123 00:06:26,320 --> 00:06:28,440 Speaker 1: able to call us at seven o'clock when they look 124 00:06:28,440 --> 00:06:30,360 Speaker 1: at their spouse and say, let's go to Gato. No, 125 00:06:30,480 --> 00:06:32,200 Speaker 1: we can't go because we can't get a table. I 126 00:06:32,200 --> 00:06:36,240 Speaker 1: want them to think to themselves, we're neighborhood people and 127 00:06:36,279 --> 00:06:38,520 Speaker 1: they know us there. We can call up and maybe 128 00:06:38,560 --> 00:06:40,200 Speaker 1: we have to have a drink at the bar or something. 129 00:06:40,800 --> 00:06:43,760 Speaker 1: But eventually they'll get us seated in good in good order. 130 00:06:43,960 --> 00:06:47,000 Speaker 1: That's really important. I didn't know that you did that. Yes, absolutely, 131 00:06:47,440 --> 00:06:51,039 Speaker 1: Have you always done that? Yeah, because you know, my 132 00:06:51,160 --> 00:06:53,360 Speaker 1: restaurants are visited by people from all over the country 133 00:06:53,360 --> 00:06:56,039 Speaker 1: and all over the world. Right because of my TV presence. 134 00:06:56,040 --> 00:06:58,839 Speaker 1: People know people from different parts of the of the 135 00:06:58,880 --> 00:07:03,039 Speaker 1: country in different countries. No to come there because of that, 136 00:07:03,200 --> 00:07:06,440 Speaker 1: because of television. But the neighborhood that the restaurant is in, 137 00:07:07,000 --> 00:07:09,440 Speaker 1: no matter what restaurant it is, that's that's the bread 138 00:07:09,480 --> 00:07:12,960 Speaker 1: and butter for your restaurant, for for for longevity, and 139 00:07:13,040 --> 00:07:15,440 Speaker 1: so you want the people in your neighborhood to think 140 00:07:15,480 --> 00:07:21,360 Speaker 1: of your restaurant as a neighbor to restaurant. That's the key. 141 00:07:29,920 --> 00:07:36,800 Speaker 1: So I want to cut these into French fries. You 142 00:07:36,800 --> 00:07:40,240 Speaker 1: want to cut them into fries and then you want 143 00:07:40,240 --> 00:07:41,960 Speaker 1: to soak them in water overnight and to get the 144 00:07:42,000 --> 00:07:45,080 Speaker 1: starch out. Is this something they teach you in culinary school. Yes, 145 00:07:45,320 --> 00:07:47,480 Speaker 1: I feel like I would love this day. Are you 146 00:07:47,520 --> 00:07:50,560 Speaker 1: a French fries fan? Yeah? I love French fries. Well, 147 00:07:50,880 --> 00:07:55,040 Speaker 1: we're talking about what makes a good restaurant, and there 148 00:07:55,040 --> 00:07:56,800 Speaker 1: were restaurants that I will go to just because I'm 149 00:07:56,800 --> 00:08:01,200 Speaker 1: craving French fries. Bar American had perfect French fries. French fries. 150 00:08:01,520 --> 00:08:04,680 Speaker 1: I like a crispy French fry. That's what they should make. 151 00:08:05,320 --> 00:08:07,720 Speaker 1: They should be fluffy inside and crispy on the outside. 152 00:08:08,040 --> 00:08:10,800 Speaker 1: But you should be able to taste the potato. So 153 00:08:10,880 --> 00:08:12,680 Speaker 1: French fries. So when I think of French fries, I'm 154 00:08:12,680 --> 00:08:16,440 Speaker 1: in New York City, I think of a couple of restaurants. Okay, pest, 155 00:08:18,120 --> 00:08:20,240 Speaker 1: same owner. I don't just go to his restaurants because 156 00:08:20,280 --> 00:08:22,560 Speaker 1: I like the French fries. I like the food in 157 00:08:22,600 --> 00:08:27,600 Speaker 1: his restaurants. It's the food is very simple, it's very 158 00:08:27,640 --> 00:08:29,680 Speaker 1: I would say, what's the best way to put this? 159 00:08:29,920 --> 00:08:31,760 Speaker 1: I mean, you know what, you know what you're gonna 160 00:08:31,760 --> 00:08:33,839 Speaker 1: expect there. You're gonna have steak fritz, You're gonna have 161 00:08:33,920 --> 00:08:36,640 Speaker 1: muscles and fries. You're gonna have a freeze a salad, 162 00:08:36,880 --> 00:08:39,880 Speaker 1: you know, a frees a lord don't salad. Yeah, you're 163 00:08:39,880 --> 00:08:42,240 Speaker 1: gonna have um. You're gonna have sort of classic French 164 00:08:42,240 --> 00:08:45,360 Speaker 1: bistro dishes that you know of their classics and their 165 00:08:45,400 --> 00:08:48,640 Speaker 1: classics for a reason, and they're gonna they're gonna execute 166 00:08:48,640 --> 00:08:51,280 Speaker 1: them there. They're very well, you're not gonna have some 167 00:08:51,360 --> 00:08:54,400 Speaker 1: modern take on anything. It's really gonna be what it is. 168 00:08:54,440 --> 00:08:56,400 Speaker 1: And that's and that's so you're not going there for 169 00:08:56,480 --> 00:09:00,480 Speaker 1: like culinary inspiration. You're going there for culinary sat faction. 170 00:09:00,679 --> 00:09:04,440 Speaker 1: There's a difference. And also the people that work in 171 00:09:04,520 --> 00:09:07,000 Speaker 1: his restaurants, they have I don't know where they find 172 00:09:07,040 --> 00:09:10,800 Speaker 1: these people. They're amazing. They have great energy, everybody looks great. 173 00:09:11,320 --> 00:09:14,000 Speaker 1: They they're very knowledgeable, and they're there. They always seem 174 00:09:14,000 --> 00:09:16,319 Speaker 1: to be enjoying themselves working there. I also go to Mirandi, 175 00:09:16,400 --> 00:09:19,640 Speaker 1: which is his Italian restaurant. You get transported into a 176 00:09:19,679 --> 00:09:21,960 Speaker 1: place that you want to be in. I don't even 177 00:09:21,960 --> 00:09:24,080 Speaker 1: know how else to put it, and I go there 178 00:09:24,160 --> 00:09:26,800 Speaker 1: over and over and over. I mean, I just love it. 179 00:09:26,880 --> 00:09:29,640 Speaker 1: And also, you know, it's hard to get into these 180 00:09:29,679 --> 00:09:32,640 Speaker 1: restaurants sometimes, and and because I go there as a 181 00:09:32,640 --> 00:09:35,840 Speaker 1: as a frequent customer, they look after me there, you know, 182 00:09:35,920 --> 00:09:37,480 Speaker 1: and I might have to wait at the bar for 183 00:09:37,760 --> 00:09:39,520 Speaker 1: you know, if if I don't have a reservation, but 184 00:09:39,600 --> 00:09:42,040 Speaker 1: I'll gladly wait and have a drink or something and 185 00:09:42,080 --> 00:09:44,560 Speaker 1: then they'll at some point they'll figure it out. Another 186 00:09:44,559 --> 00:09:46,840 Speaker 1: one of my favorite restaurants in New York Cities via Kurota, 187 00:09:47,120 --> 00:09:50,680 Speaker 1: which means Carrot Street. It's an Italian trot to reach. 188 00:09:51,679 --> 00:09:53,959 Speaker 1: It literally could be anywhere in Rome. If it was 189 00:09:54,000 --> 00:09:55,920 Speaker 1: in Rome, it would be one of the top three 190 00:09:56,880 --> 00:09:59,080 Speaker 1: trot to read as a Rome. It's delicious. It's a 191 00:09:59,160 --> 00:10:02,280 Speaker 1: Jody Williams, the chef. She lived there for a long time. 192 00:10:02,520 --> 00:10:07,880 Speaker 1: She's a wonderful cook. Again. Food is simple, it's delicious, 193 00:10:07,920 --> 00:10:10,400 Speaker 1: That's exactly what it is. And you know, it really 194 00:10:10,400 --> 00:10:14,920 Speaker 1: has that homie feeling like you just feel like, I 195 00:10:14,920 --> 00:10:16,680 Speaker 1: don't know, I feel like you just feel at home there. 196 00:10:16,920 --> 00:10:21,640 Speaker 1: Oh yeah. That's an interesting model of service because there's 197 00:10:21,679 --> 00:10:27,200 Speaker 1: no major day. The servers like they kind of take turns, 198 00:10:27,240 --> 00:10:30,440 Speaker 1: like talking to people as they walk in and they're like, oh, yeah, 199 00:10:30,559 --> 00:10:33,080 Speaker 1: we don't have a table. We do have a table whatever, 200 00:10:33,480 --> 00:10:36,920 Speaker 1: but there's no like desk, like major you know, standing there. 201 00:10:37,480 --> 00:10:39,920 Speaker 1: It's sort of an interesting concept that makes it very casual, 202 00:10:40,400 --> 00:10:42,400 Speaker 1: you know, and it's not you would think would be chaotic, 203 00:10:42,400 --> 00:10:44,240 Speaker 1: but it's not. I mean, they really have it. They 204 00:10:44,240 --> 00:10:46,439 Speaker 1: have it clearly down and I just love going there 205 00:10:46,480 --> 00:10:48,360 Speaker 1: and starting with the negroni and then moving on to 206 00:10:48,480 --> 00:10:51,160 Speaker 1: some pasta and some salads and then maybe like maybe 207 00:10:51,240 --> 00:10:52,920 Speaker 1: one of the whole fish that they're serving that night 208 00:10:53,000 --> 00:10:56,120 Speaker 1: or something like that, and it's just it's just like again, 209 00:10:56,160 --> 00:11:00,320 Speaker 1: a very satisfying, very very satisfying experience, you know what. 210 00:11:00,360 --> 00:11:02,280 Speaker 1: I you know what I loved. One of my favorite 211 00:11:02,320 --> 00:11:07,040 Speaker 1: restaurant experiences on the West Coast was when we went 212 00:11:07,120 --> 00:11:15,040 Speaker 1: with Jet Tila after horse race to Newport Newport Seafooday okay, 213 00:11:15,360 --> 00:11:17,600 Speaker 1: which is totally a totally different vibe than what we 214 00:11:17,640 --> 00:11:20,319 Speaker 1: had been describing. But let me just let me just say, 215 00:11:20,440 --> 00:11:22,560 Speaker 1: let me let me set the scene here. I'm so 216 00:11:22,640 --> 00:11:24,680 Speaker 1: glad you got this restaurant up because I wasn't thinking 217 00:11:24,720 --> 00:11:30,640 Speaker 1: about that. So our family has been involved in the 218 00:11:30,679 --> 00:11:34,920 Speaker 1: thoroughbred racing business for a long time. We're really fans, 219 00:11:35,000 --> 00:11:37,160 Speaker 1: but you know, we sort of dabble in it as well. 220 00:11:37,840 --> 00:11:40,079 Speaker 1: And one of the things we love to do is 221 00:11:40,120 --> 00:11:42,080 Speaker 1: go to big races because they're so fun and we 222 00:11:42,080 --> 00:11:45,440 Speaker 1: bring a lot of people and uh, we get dressed 223 00:11:45,840 --> 00:11:48,000 Speaker 1: and we make a party out of it, and you know, 224 00:11:48,040 --> 00:11:50,760 Speaker 1: we usually have a couple of cocktails at the track 225 00:11:50,760 --> 00:11:52,600 Speaker 1: and it's just a fun day. You know, we bet 226 00:11:52,600 --> 00:11:55,079 Speaker 1: on some horses and we have a great time. Yeah, 227 00:11:55,120 --> 00:11:57,840 Speaker 1: it's a really great social environment. And there's a there's 228 00:11:57,880 --> 00:12:02,680 Speaker 1: a community. I guess it's is it San Gabriel Sant 229 00:12:02,679 --> 00:12:06,000 Speaker 1: Gabriel Valley nearest nearest sort of Santa Nita, I guess 230 00:12:06,040 --> 00:12:09,360 Speaker 1: near Pasadena, am I right? Okay? And there's a there's 231 00:12:09,400 --> 00:12:13,760 Speaker 1: a Chinese community with lots of amazing authentic Chinese restaurants. 232 00:12:13,800 --> 00:12:18,680 Speaker 1: And jet Tila took us to this place called Newports Seafood. 233 00:12:20,280 --> 00:12:24,040 Speaker 1: I mean what it was one of the one of 234 00:12:24,080 --> 00:12:26,480 Speaker 1: the best restaurant experiences I've ever had. No, there was 235 00:12:26,520 --> 00:12:28,880 Speaker 1: like eight of us around the table. No one spoke 236 00:12:28,960 --> 00:12:31,760 Speaker 1: for like an hour because we couldn't stop. We were 237 00:12:31,880 --> 00:12:35,480 Speaker 1: entranced to I mean it was so it's amazing. It's 238 00:12:35,520 --> 00:12:39,160 Speaker 1: like lobster with like these like spicy black bean and 239 00:12:39,240 --> 00:12:45,160 Speaker 1: black pepper, sauces, garlic key and it's just just so savory. 240 00:12:45,280 --> 00:12:49,880 Speaker 1: And it's on like a lazy Sea Susana massive restaurant, 241 00:12:50,480 --> 00:12:53,120 Speaker 1: I mean massive table, like what ten and twelve people 242 00:12:53,559 --> 00:12:56,200 Speaker 1: and a lazy Susan in the middle of the in 243 00:12:56,240 --> 00:12:59,360 Speaker 1: the middle of the table, like seventeen different dishes too, 244 00:12:59,400 --> 00:13:01,960 Speaker 1: So everyone's just like going back and forth, the wheeling 245 00:13:02,000 --> 00:13:05,679 Speaker 1: it around. Very authentic. It's very authentic. Yes, And and 246 00:13:06,040 --> 00:13:08,720 Speaker 1: it's you know, it's people in the neighborhood and everyone 247 00:13:08,840 --> 00:13:11,120 Speaker 1: is dying to get a table. I mean it's packed. 248 00:13:11,160 --> 00:13:13,200 Speaker 1: It was packed there. I know, it was like five 249 00:13:13,240 --> 00:13:16,439 Speaker 1: o'clock in the afternoon. It was nutty and we had 250 00:13:16,480 --> 00:13:21,200 Speaker 1: like twelve people. Yeah, exactly. Oh so good. I'm so 251 00:13:21,240 --> 00:13:23,760 Speaker 1: glad you brought that up. Great rice dishes like fried 252 00:13:23,840 --> 00:13:27,600 Speaker 1: rice dishes, and just the lopster in the crab and 253 00:13:29,520 --> 00:13:32,920 Speaker 1: so good and the whole fish. It was like so chaotic, 254 00:13:33,080 --> 00:13:36,280 Speaker 1: but it worked perfectly. Yeah, and Jet just ordered for 255 00:13:36,360 --> 00:13:38,280 Speaker 1: us because we didn't have any idea of what we're doing. 256 00:13:49,080 --> 00:13:53,080 Speaker 1: The first fries, like so you're blanching them so to speak. 257 00:13:53,679 --> 00:13:56,160 Speaker 1: So the idea is that you're cooking them the lower heat, 258 00:13:56,840 --> 00:13:59,400 Speaker 1: so that they cooked through. Okay, Sylphie, you know I 259 00:13:59,440 --> 00:14:04,200 Speaker 1: actually rounding them or crispaling them up yet, got it? Okay? 260 00:14:04,240 --> 00:14:06,760 Speaker 1: Because if you just cook them once, they're gonna get 261 00:14:06,760 --> 00:14:08,640 Speaker 1: brown and they're gonna be wrong. This is the first time, 262 00:14:09,160 --> 00:14:11,400 Speaker 1: the first this is the first fright, we're frying them twice. 263 00:14:11,480 --> 00:14:12,880 Speaker 1: Are you going to use the same oil for the 264 00:14:12,880 --> 00:14:15,240 Speaker 1: second fried? Absolutely, We're just gonna turn it up to 265 00:14:15,280 --> 00:14:18,160 Speaker 1: three seventy and then you crisp them up. So the 266 00:14:18,240 --> 00:14:21,040 Speaker 1: idea is that you cook them for a handful of 267 00:14:21,040 --> 00:14:23,960 Speaker 1: the minutes, maybe three minutes or something like that, until 268 00:14:23,960 --> 00:14:26,560 Speaker 1: they're soft. You take them out. They're still blond, they're 269 00:14:26,560 --> 00:14:29,560 Speaker 1: still pale. Got it, let them cool and then when 270 00:14:29,600 --> 00:14:31,480 Speaker 1: somebody orders them. This is what we do in the restaurant. 271 00:14:31,560 --> 00:14:33,160 Speaker 1: We peel them and then we cut them, and then 272 00:14:33,200 --> 00:14:36,560 Speaker 1: we soak them. Then we blanched them, and then after 273 00:14:36,560 --> 00:14:39,120 Speaker 1: we blanch them, we don't do anything. Then when you 274 00:14:39,200 --> 00:14:41,320 Speaker 1: come to the restaurant, you say one or French fries. 275 00:14:41,360 --> 00:14:44,440 Speaker 1: We take those blanched French and we fry them at 276 00:14:44,440 --> 00:14:49,320 Speaker 1: three seventy. So you prep them, you prep them. So 277 00:14:49,320 --> 00:14:51,480 Speaker 1: we're using Canoba oil for this. You want to use 278 00:14:51,520 --> 00:14:54,680 Speaker 1: the light oil like canoa oil, vegetable oil, peanut oil. 279 00:14:55,120 --> 00:14:56,840 Speaker 1: And how long are we leaving these in here? First? 280 00:14:57,120 --> 00:14:59,720 Speaker 1: You know, for like three minutes, just you know, and 281 00:14:59,760 --> 00:15:03,280 Speaker 1: then as they cool, they'll they'll they'll even get softer there. 282 00:15:03,360 --> 00:15:06,800 Speaker 1: It's a French fire, really French. Yep. This is actually 283 00:15:06,840 --> 00:15:10,440 Speaker 1: the Parisian version of cooking them, the classic Parisian version. Now, 284 00:15:10,480 --> 00:15:12,600 Speaker 1: if you wanted to make like shoe string potatoes, like 285 00:15:12,800 --> 00:15:16,160 Speaker 1: very very thin, I like those two. You fry those ones, 286 00:15:16,480 --> 00:15:19,560 Speaker 1: but they're really thin, They're really thin. French fries are 287 00:15:19,800 --> 00:15:23,520 Speaker 1: one of the world's great things, right natural. Okay, So 288 00:15:23,760 --> 00:15:26,440 Speaker 1: I mean we're talking about, you know what we like, 289 00:15:26,760 --> 00:15:29,040 Speaker 1: what makes a good restaurant kind of after the fact. 290 00:15:29,080 --> 00:15:32,560 Speaker 1: But you're someone who's built many restaurants, So what are 291 00:15:32,600 --> 00:15:34,880 Speaker 1: you What do you have to think about while you're 292 00:15:35,080 --> 00:15:38,400 Speaker 1: building and creating these restaurants before anyone's even gonna step inside. Okay, 293 00:15:38,440 --> 00:15:40,760 Speaker 1: So it's a great question. People ask me this all 294 00:15:40,760 --> 00:15:43,840 Speaker 1: the time. So basically because I and I and it 295 00:15:43,960 --> 00:15:46,400 Speaker 1: usually starts in a very organic way. I don't I 296 00:15:46,400 --> 00:15:49,640 Speaker 1: don't look at a neighborhood and say, oh, we at 297 00:15:49,680 --> 00:15:51,720 Speaker 1: this place needs a French bistro. So I'm going to 298 00:15:51,760 --> 00:15:54,560 Speaker 1: open it doesn't happen like people do that. I mean 299 00:15:54,600 --> 00:15:57,560 Speaker 1: people look at it from a business void about how 300 00:15:57,920 --> 00:16:00,400 Speaker 1: you know what could work there. So let's speak. I don't. 301 00:16:00,440 --> 00:16:02,720 Speaker 1: I don't ever think of it that. It's well, it's 302 00:16:02,720 --> 00:16:04,320 Speaker 1: just not the way I I It's not the way 303 00:16:04,360 --> 00:16:06,440 Speaker 1: I get excited about things. I get excited in a 304 00:16:06,520 --> 00:16:10,640 Speaker 1: very organic way. And before you were born, I was 305 00:16:10,680 --> 00:16:14,240 Speaker 1: cooking Southwest contemporary Southwestern food, and so I opened Masa Grille. 306 00:16:15,200 --> 00:16:19,000 Speaker 1: And then I took some trips to Spain before you 307 00:16:19,040 --> 00:16:21,400 Speaker 1: were born, and I got very inspired by Spain, so 308 00:16:21,440 --> 00:16:24,360 Speaker 1: I opened Bolo. And then as time went on, I 309 00:16:24,400 --> 00:16:28,960 Speaker 1: really got interested in in in in French brasseries. With 310 00:16:29,000 --> 00:16:31,960 Speaker 1: an American band, I traveled the country this country America 311 00:16:32,000 --> 00:16:35,320 Speaker 1: through food through in a show called Food Nation, where 312 00:16:35,320 --> 00:16:37,960 Speaker 1: I learned so much about regional American cuisine. It was 313 00:16:38,080 --> 00:16:42,640 Speaker 1: it was so valuable. So I had that knowledge, but 314 00:16:42,640 --> 00:16:44,480 Speaker 1: at the same time, I wanted to eat like in 315 00:16:44,520 --> 00:16:47,280 Speaker 1: a French brasserie style. So I created Bar American, which 316 00:16:47,280 --> 00:16:51,440 Speaker 1: was basically a French American. We're an American French. Depending 317 00:16:51,440 --> 00:16:53,520 Speaker 1: on how you want to look at it, brasserie. So 318 00:16:53,560 --> 00:16:56,360 Speaker 1: it was a bustling brasserie. We had amazing French fries 319 00:16:56,920 --> 00:16:59,840 Speaker 1: and we had amazing dishes. But instead of selling bully 320 00:16:59,880 --> 00:17:04,240 Speaker 1: of as, which is a classic French seafood soup stews 321 00:17:04,320 --> 00:17:06,680 Speaker 1: kind of thing, I made chapino, which was a San 322 00:17:06,680 --> 00:17:10,000 Speaker 1: Francisco style version of that, A little guts here, a 323 00:17:10,080 --> 00:17:12,560 Speaker 1: little bit, a little bit more sort of American and approach. 324 00:17:12,960 --> 00:17:14,439 Speaker 1: So there's a lot, there was a lot of that 325 00:17:14,560 --> 00:17:18,240 Speaker 1: kind of thing that happened to our American Now, as 326 00:17:18,240 --> 00:17:23,280 Speaker 1: you know, I'm really very focused on Italy in general. Yes, 327 00:17:23,760 --> 00:17:27,120 Speaker 1: news flash. And so I'm going to open a moufie. 328 00:17:27,560 --> 00:17:30,399 Speaker 1: I mean, this is to me, this is this is 329 00:17:30,440 --> 00:17:33,000 Speaker 1: making me so happy to be able to kind of 330 00:17:33,800 --> 00:17:36,000 Speaker 1: to really go through. I mean, I've I've I've spent 331 00:17:36,720 --> 00:17:38,720 Speaker 1: a lot of time in Italy, I mean a ton, 332 00:17:39,880 --> 00:17:42,320 Speaker 1: and of course I always go there and I'm always 333 00:17:42,359 --> 00:17:45,440 Speaker 1: discovering things about food and cuisine and the way things 334 00:17:45,440 --> 00:17:47,679 Speaker 1: are done, et cetera. Not everything that you do in 335 00:17:47,720 --> 00:17:49,760 Speaker 1: Italy that works well will work in this in America 336 00:17:49,920 --> 00:17:53,400 Speaker 1: just doesn't work that way. It's certain like styles, there's 337 00:17:53,400 --> 00:17:57,520 Speaker 1: certain ingredients, right produced the whole thing. Yes, Well, and 338 00:17:57,600 --> 00:18:01,040 Speaker 1: just the way people eat is different. So so but 339 00:18:01,040 --> 00:18:05,280 Speaker 1: but so you know, I'm lucky to have great partners 340 00:18:05,280 --> 00:18:07,880 Speaker 1: at Caesar his Palace, and they are going to help 341 00:18:07,880 --> 00:18:11,560 Speaker 1: me fulfill my dream of opening this restaurant. And it's 342 00:18:11,600 --> 00:18:13,760 Speaker 1: gonna be what it's gonna work. It's gonna work both ways, 343 00:18:14,200 --> 00:18:17,000 Speaker 1: you know. And so what are the elements you're about? 344 00:18:17,040 --> 00:18:19,040 Speaker 1: So you asked me, I'm just trying to bring you 345 00:18:19,080 --> 00:18:22,240 Speaker 1: up to that point. So so, basically the elements of 346 00:18:22,359 --> 00:18:24,840 Speaker 1: this first of all, as a chef, its menu first. 347 00:18:25,440 --> 00:18:27,480 Speaker 1: So the menu gets created in my mind on a 348 00:18:27,480 --> 00:18:30,480 Speaker 1: piece of paper on who knows where it is, but 349 00:18:30,560 --> 00:18:32,800 Speaker 1: it's it's always an it's always a work in progress. 350 00:18:33,680 --> 00:18:36,240 Speaker 1: From there, I want to think about what the environment's 351 00:18:36,240 --> 00:18:40,000 Speaker 1: gonna be in this case, we as to Livia Kaplano, 352 00:18:40,080 --> 00:18:43,960 Speaker 1: who has has worked on some other of our restaurants 353 00:18:44,240 --> 00:18:46,479 Speaker 1: through through the Rock World group. Now she's on her 354 00:18:46,480 --> 00:18:50,560 Speaker 1: own and she's designing this restaurant and and she has 355 00:18:50,720 --> 00:18:53,199 Speaker 1: she had to listen to me basically convey my dreams 356 00:18:53,200 --> 00:18:54,840 Speaker 1: in terms of what I want the restaurants to look at. 357 00:18:55,280 --> 00:18:57,640 Speaker 1: And and frankly, through the quarantine, she and I through 358 00:18:57,720 --> 00:19:01,359 Speaker 1: Zoom designed it and there were certain elements that I 359 00:19:01,400 --> 00:19:05,600 Speaker 1: wanted in this restaurant. Um, it's a big restaurant. It's 360 00:19:05,640 --> 00:19:08,439 Speaker 1: where Maser Grille was, So it's a big space. It's like, 361 00:19:08,480 --> 00:19:11,600 Speaker 1: I don't know, it's big, you know. With the kitchen, 362 00:19:11,600 --> 00:19:14,520 Speaker 1: everything is probably ten thousand square feet. And I said 363 00:19:14,560 --> 00:19:16,359 Speaker 1: to it, look, here's deal. It's gonna be fish and 364 00:19:16,400 --> 00:19:18,639 Speaker 1: pasta and other things, but those that's going to be 365 00:19:18,720 --> 00:19:22,080 Speaker 1: the focus. And so there's a market. Basically, it's not 366 00:19:22,119 --> 00:19:23,920 Speaker 1: a real market. You don't go up and buy fish, 367 00:19:23,920 --> 00:19:25,600 Speaker 1: but you can go out and pick out your fish. 368 00:19:26,560 --> 00:19:28,119 Speaker 1: And we're gonna have a fish. We're gonna have a 369 00:19:28,160 --> 00:19:32,159 Speaker 1: knowledgeable fish monger so to speak, standing there, you know 370 00:19:32,280 --> 00:19:35,359 Speaker 1: and like taking people through their fish. So if you 371 00:19:35,520 --> 00:19:37,320 Speaker 1: sit down with your party of four, you want to 372 00:19:37,320 --> 00:19:38,520 Speaker 1: get up and check out the fish, you can go 373 00:19:38,600 --> 00:19:40,840 Speaker 1: up there. You can talk to the to the fishmonger. 374 00:19:40,920 --> 00:19:42,479 Speaker 1: You can see he can say this fish is from 375 00:19:42,480 --> 00:19:45,440 Speaker 1: the Mediterranean, this fish is from North Carolina. And then 376 00:19:45,600 --> 00:19:48,560 Speaker 1: we can even say, like, oh, like what we can 377 00:19:48,600 --> 00:19:50,119 Speaker 1: do for the in the kitchen tonight is if you 378 00:19:50,160 --> 00:19:52,280 Speaker 1: want this fish, you know, we can do with capers 379 00:19:52,320 --> 00:19:54,760 Speaker 1: and some roasted lemons. We can do this fish with 380 00:19:54,840 --> 00:19:57,639 Speaker 1: like a salsa verde and maybe some like an oregano pesto. 381 00:19:57,800 --> 00:19:59,199 Speaker 1: What you know. I'm just kind of making it up 382 00:19:59,200 --> 00:20:01,720 Speaker 1: as they go along, and because we wanted to feel 383 00:20:01,760 --> 00:20:05,080 Speaker 1: customized to the customer. And then but it's engaging too, 384 00:20:05,359 --> 00:20:07,359 Speaker 1: it's engaging. But this is part of the environment and 385 00:20:07,400 --> 00:20:11,280 Speaker 1: part of the experiences, okay. And then, of course I 386 00:20:11,320 --> 00:20:14,119 Speaker 1: like bustling restaurants. I don't like my restaurants to be quiet. 387 00:20:14,160 --> 00:20:16,280 Speaker 1: I want them to have a certain sort of energy, 388 00:20:16,359 --> 00:20:18,480 Speaker 1: not like so loud that you can't hear yourself think. 389 00:20:18,560 --> 00:20:21,760 Speaker 1: But also it's Vegas. You want energy. So I I 390 00:20:22,280 --> 00:20:26,720 Speaker 1: picture lots of campari and apparel cocktails, a lots of orange, 391 00:20:26,840 --> 00:20:28,600 Speaker 1: a lot of bright orange, and a lot of bright 392 00:20:28,640 --> 00:20:33,119 Speaker 1: red shimmering through ice and glass, you know, kind of 393 00:20:34,040 --> 00:20:36,879 Speaker 1: spilling throughout the restaurant. And that's how people are going 394 00:20:36,920 --> 00:20:38,760 Speaker 1: to start their night. They're gonna start out with some 395 00:20:38,800 --> 00:20:41,280 Speaker 1: sprints is, some prosecco, and they're gonna move on to 396 00:20:41,400 --> 00:20:44,560 Speaker 1: some delicious Italian wines probably, and then they're gonna eat 397 00:20:44,560 --> 00:20:47,920 Speaker 1: a lot of beautiful fish, and they're gonna eat some pasta, 398 00:20:48,000 --> 00:20:50,920 Speaker 1: and everybody's gonna be smiling. That's how I think about it, 399 00:20:51,200 --> 00:20:52,560 Speaker 1: and that's what we and that's what we do. So 400 00:20:52,560 --> 00:20:55,159 Speaker 1: then so a lot has to happen for that to happen. 401 00:20:55,760 --> 00:20:58,960 Speaker 1: I have, luckily an amazing amount of people in my 402 00:20:59,040 --> 00:21:00,679 Speaker 1: stable of people who have worked for me for a 403 00:21:00,720 --> 00:21:02,760 Speaker 1: long time who want to continue to work for me. 404 00:21:03,240 --> 00:21:04,760 Speaker 1: So there's a lot of people that have worked me 405 00:21:04,800 --> 00:21:06,679 Speaker 1: for a long time that I'm really excited about this 406 00:21:06,720 --> 00:21:10,280 Speaker 1: new project. So Clarissa Martine is gonna be my pacery chef. 407 00:21:10,280 --> 00:21:12,199 Speaker 1: She's been with me for close to I don't know, 408 00:21:12,240 --> 00:21:15,080 Speaker 1: twenty months, not quite quite twenty years, maybe eighteen years. 409 00:21:15,560 --> 00:21:19,000 Speaker 1: She started as a pastry assistant or extern in Masa 410 00:21:19,080 --> 00:21:22,199 Speaker 1: Grill forever ago. She's worked in Vegas for me. She's 411 00:21:22,200 --> 00:21:23,800 Speaker 1: worked in the Bahamas for me. She's worked in the 412 00:21:23,920 --> 00:21:26,320 Speaker 1: Lantic City for me. She's worked I mean, it's just 413 00:21:26,400 --> 00:21:29,200 Speaker 1: it's it's it goes on and on. I'm bringing back 414 00:21:29,640 --> 00:21:32,680 Speaker 1: a guy named Anthony Fusto who worked me twenty years 415 00:21:32,680 --> 00:21:35,679 Speaker 1: ago at Masa Grill. He heard that a moufi was opening. 416 00:21:35,720 --> 00:21:37,480 Speaker 1: He's like, I want to I want to do this 417 00:21:37,520 --> 00:21:40,800 Speaker 1: restaurant with you. So he's you know, it's it's great 418 00:21:40,840 --> 00:21:42,919 Speaker 1: to have people like that come back, and like my 419 00:21:43,000 --> 00:21:45,400 Speaker 1: culinary director, you know, Renee, She's going to come back 420 00:21:45,440 --> 00:21:49,000 Speaker 1: and and consult for a few months. So having that 421 00:21:49,240 --> 00:21:54,159 Speaker 1: core of people where we're on shorthand basis, we speak 422 00:21:54,200 --> 00:21:56,719 Speaker 1: shorthand to each other by looking at each other, right, 423 00:21:57,119 --> 00:21:59,720 Speaker 1: it really it really helps because opening a restaurant is 424 00:21:59,720 --> 00:22:03,800 Speaker 1: really incredibly impossible. And I'm bringing back to this restaurant 425 00:22:03,920 --> 00:22:08,480 Speaker 1: the manager slash you know, best host in the world, 426 00:22:08,600 --> 00:22:12,080 Speaker 1: JP francois. Anybody that knows me and has been in 427 00:22:12,119 --> 00:22:14,720 Speaker 1: my restaurants knows JP. He's the best of all time. 428 00:22:15,680 --> 00:22:19,000 Speaker 1: So putting together this team of people is really the 429 00:22:19,040 --> 00:22:23,359 Speaker 1: beginning of of of trying to create success, you know, 430 00:22:23,760 --> 00:22:28,800 Speaker 1: between Olivia designing the restaurant, the chef and the pastry 431 00:22:28,880 --> 00:22:31,760 Speaker 1: chef coming back Jp running the front of the house, 432 00:22:32,320 --> 00:22:33,919 Speaker 1: you know, and then you know, obviously I'll be I'm 433 00:22:33,960 --> 00:22:36,080 Speaker 1: gonna be driving the energy and the food, etcetera. And 434 00:22:36,560 --> 00:22:40,320 Speaker 1: just the whole environment. That's the key. And I will 435 00:22:40,320 --> 00:22:42,119 Speaker 1: tell you that we will draw this ump on paper. 436 00:22:42,600 --> 00:22:45,400 Speaker 1: We will we will get it to a place where 437 00:22:45,400 --> 00:22:47,159 Speaker 1: we think that we're really happy with it. And then 438 00:22:47,200 --> 00:22:49,879 Speaker 1: on the first night, like ninety things are gonna go 439 00:22:49,960 --> 00:22:53,040 Speaker 1: wrong no matter what you do. There's nothing you can 440 00:22:53,080 --> 00:22:55,520 Speaker 1: do nothing. I don't care how good you are, how 441 00:22:55,560 --> 00:22:59,560 Speaker 1: prepared you are. Restaurants don't let you have success right away. 442 00:22:59,840 --> 00:23:03,440 Speaker 1: In terms of like execution, you have to walk through 443 00:23:03,440 --> 00:23:07,240 Speaker 1: it very, very slowly. And in fact, I get into 444 00:23:07,240 --> 00:23:09,640 Speaker 1: fights with my business partner, Lawrence, every time we open 445 00:23:09,680 --> 00:23:12,439 Speaker 1: a restaurant because I want to go really slowly. Like 446 00:23:12,520 --> 00:23:14,520 Speaker 1: the first night, I will not serve more than thirty people. 447 00:23:15,400 --> 00:23:19,119 Speaker 1: If people want to come in, I'm serving thirty, and 448 00:23:19,160 --> 00:23:21,960 Speaker 1: the next night, if the thirty goes good, the first night, 449 00:23:22,160 --> 00:23:26,399 Speaker 1: I go to forty time, and the next night, if 450 00:23:26,440 --> 00:23:28,560 Speaker 1: the forty goes right, we go to fifty. And if 451 00:23:28,600 --> 00:23:31,800 Speaker 1: we mess up the fifty, we go back to forty. Oh. 452 00:23:32,840 --> 00:23:39,320 Speaker 1: Because restaurants they're not they're they're not. They're not they're not. 453 00:23:39,400 --> 00:23:41,000 Speaker 1: We don't want them the last for a couple of months. 454 00:23:41,200 --> 00:23:44,359 Speaker 1: We want them to last for decades. So who cares 455 00:23:44,480 --> 00:23:46,359 Speaker 1: how much business you do in the first few months, 456 00:23:46,480 --> 00:23:49,080 Speaker 1: It doesn't matter. You want everybody to like, we don't 457 00:23:49,080 --> 00:23:51,879 Speaker 1: even know where the salt is like that. Those are 458 00:23:51,880 --> 00:23:53,800 Speaker 1: the things you take for granted in a in a 459 00:23:53,880 --> 00:23:57,639 Speaker 1: well oiled restaurant. Definitely. So yeah, but you know, so 460 00:23:57,680 --> 00:23:59,320 Speaker 1: I'm looking forward to this, but at the same time, 461 00:23:59,400 --> 00:24:01,639 Speaker 1: it's always the thing, right, and then you'll bring all 462 00:24:01,680 --> 00:24:04,439 Speaker 1: your friends opening night and be like, Dad, we need 463 00:24:04,480 --> 00:24:08,720 Speaker 1: a party of seven and we want one of everything perfect. 464 00:24:11,760 --> 00:24:14,199 Speaker 1: You see now, So what's happened? You've tired out the 465 00:24:14,240 --> 00:24:18,120 Speaker 1: French fry. Often it doesn't have any color. You cooked slowly, 466 00:24:18,400 --> 00:24:22,760 Speaker 1: it's soft. Now what you want is the crispiness. Yes, 467 00:24:23,080 --> 00:24:26,119 Speaker 1: so higher heat is going to create crispiness right away, 468 00:24:26,400 --> 00:24:29,240 Speaker 1: and they won't stay in there as long, No, probably 469 00:24:29,280 --> 00:24:33,000 Speaker 1: another maybe two and a half minutes max. And then 470 00:24:33,040 --> 00:24:34,840 Speaker 1: when they come out, then you salt them while they're 471 00:24:34,840 --> 00:24:37,920 Speaker 1: still wet from the oil. It alright ready, yes, okay, 472 00:24:38,119 --> 00:24:40,639 Speaker 1: we're going in for round two. We're going for the 473 00:24:40,680 --> 00:24:44,760 Speaker 1: second fry here. And you can see right away it's 474 00:24:44,800 --> 00:24:48,120 Speaker 1: like you can even it just feels like it's hot. 475 00:24:48,280 --> 00:24:54,520 Speaker 1: They're frying. Yeah, never fried anything before? Really yeah, like 476 00:24:54,640 --> 00:25:01,240 Speaker 1: deep fried? Yeah, never fried chicken? No, what m I mean? 477 00:25:01,240 --> 00:25:03,639 Speaker 1: You can see already. Look at the color. It's getting 478 00:25:03,640 --> 00:25:08,879 Speaker 1: that golden brown. These are beautiful dad, right, Yeah, the 479 00:25:08,880 --> 00:25:13,120 Speaker 1: corners are getting a little darker. Brown so good. God, 480 00:25:13,160 --> 00:25:14,920 Speaker 1: I love French fries. What do you want? You want 481 00:25:14,920 --> 00:25:18,000 Speaker 1: to catch up? Mustard mayonnaise? Where you let's do let's 482 00:25:18,000 --> 00:25:21,400 Speaker 1: just do some catch up and mustard. Look how beautiful 483 00:25:21,400 --> 00:25:27,000 Speaker 1: these are? Yeah, they're gorgeous. My favorite dipping sauce for 484 00:25:27,040 --> 00:25:32,920 Speaker 1: a French fries. You're up the catch up up, that's 485 00:25:32,920 --> 00:25:37,879 Speaker 1: what I love at Bobby Burgers. Yeah. So actually you 486 00:25:37,880 --> 00:25:39,760 Speaker 1: take them out because as they sit, they actually get 487 00:25:39,760 --> 00:25:42,520 Speaker 1: more golden because of the oil that's already on them. 488 00:25:42,880 --> 00:25:45,719 Speaker 1: Just cause you can see like there's just still as 489 00:25:45,760 --> 00:25:50,600 Speaker 1: we take them out, there's still like, um, you can 490 00:25:50,640 --> 00:25:52,800 Speaker 1: hear them sizzling. Yeah, you can hear them sizzling, and 491 00:25:52,960 --> 00:25:54,880 Speaker 1: you're still rendans with the oil. And this is when 492 00:25:54,920 --> 00:25:59,400 Speaker 1: you put the salt. When you put the salt, how's 493 00:25:59,440 --> 00:26:07,320 Speaker 1: that beautiful? I can't want to eat one. Stay high. Okay, 494 00:26:07,320 --> 00:26:10,720 Speaker 1: I'm not gonna touch him yet. Okay, well maybe I 495 00:26:10,760 --> 00:26:13,920 Speaker 1: wall it's a little catch up. Oh my god, dad, 496 00:26:13,960 --> 00:26:18,680 Speaker 1: these are so good. So just a couple of other 497 00:26:18,720 --> 00:26:22,480 Speaker 1: restaurants that I like. Okay, well, like, I mean, like 498 00:26:22,600 --> 00:26:24,240 Speaker 1: when I want a steak, I go to Wolf Gangs 499 00:26:24,240 --> 00:26:26,680 Speaker 1: on thirty third Street in New York, I have. I 500 00:26:26,800 --> 00:26:29,480 Speaker 1: always take a bunch of people there for like fun nights. 501 00:26:30,080 --> 00:26:33,440 Speaker 1: I know I'm gonna eat Porterhouse steaks, German potatoes and 502 00:26:33,520 --> 00:26:37,240 Speaker 1: cream spinach, that and a bottle of red wine. I'm 503 00:26:37,280 --> 00:26:40,720 Speaker 1: not looking at a menu. Who who like, who cares? 504 00:26:40,760 --> 00:26:42,520 Speaker 1: You know what you're going there for. If I go 505 00:26:42,640 --> 00:26:44,200 Speaker 1: to if I want a burger or am I going 506 00:26:45,840 --> 00:26:48,840 Speaker 1: J G Melons, I'm not eating the like the chicken 507 00:26:48,880 --> 00:26:52,919 Speaker 1: sandwich there. I'm having a cheeseburger and college fries. Same thing. 508 00:26:53,040 --> 00:26:56,040 Speaker 1: Like even like Botanica, which is in in Silver Lake. Now, 509 00:26:57,520 --> 00:26:59,480 Speaker 1: I love going there for brunch. You know, they always 510 00:26:59,480 --> 00:27:01,400 Speaker 1: have some sort of like Middle Eastern sort of bent, 511 00:27:01,680 --> 00:27:04,960 Speaker 1: like very healthy kind of brunches that are always delicious 512 00:27:05,000 --> 00:27:07,639 Speaker 1: and innovative. I love those kinds of places. And then 513 00:27:07,680 --> 00:27:09,480 Speaker 1: if I want to have like a martini and steak 514 00:27:09,520 --> 00:27:12,520 Speaker 1: dinner or a martini and like some kind of you know, 515 00:27:12,840 --> 00:27:15,960 Speaker 1: I don't know, classic kind of meal, I go to 516 00:27:16,040 --> 00:27:17,879 Speaker 1: Sunset Tower. I knew you were going to say that, 517 00:27:18,200 --> 00:27:20,800 Speaker 1: because if I feel like I'm in Hollywood in the fifties, yes, 518 00:27:21,200 --> 00:27:24,440 Speaker 1: it's so cool. Well, okay, maybe to finish this off, 519 00:27:24,680 --> 00:27:29,560 Speaker 1: what is one element when creating a restaurant that is 520 00:27:29,640 --> 00:27:33,040 Speaker 1: so important or takes a lot of work and effort 521 00:27:33,119 --> 00:27:35,800 Speaker 1: and time, that is like very overlooked. Do you think 522 00:27:35,840 --> 00:27:37,760 Speaker 1: by people who just like Walter right into a restaurant 523 00:27:37,800 --> 00:27:40,240 Speaker 1: to have an experience. Well, first of all, most people 524 00:27:40,359 --> 00:27:45,960 Speaker 1: don't see it the restaurant, the things that we do, 525 00:27:46,119 --> 00:27:49,520 Speaker 1: to the work that goes into it. I that was 526 00:27:49,560 --> 00:27:51,560 Speaker 1: in percent. That's why I'm wondering, like, what is Is 527 00:27:51,600 --> 00:27:54,560 Speaker 1: there something that you're like, oh God, I this took 528 00:27:54,600 --> 00:27:55,959 Speaker 1: so long. I wish the one would just say, oh, 529 00:27:56,119 --> 00:27:58,320 Speaker 1: the lighting is great or something like that. Well, I'm 530 00:27:58,320 --> 00:28:00,639 Speaker 1: gonna I'm gonna bring up the lighting. Lighting is the 531 00:28:01,400 --> 00:28:05,320 Speaker 1: besides obviously the elements of design. Lighting is the number 532 00:28:05,400 --> 00:28:08,920 Speaker 1: one thing in terms of creating environment. It's so incredibly important. 533 00:28:09,400 --> 00:28:14,320 Speaker 1: We use a company called Focus Lighting. They are so great, 534 00:28:14,640 --> 00:28:18,760 Speaker 1: so professional, and they're expensive, but they're worth it. But 535 00:28:20,040 --> 00:28:21,760 Speaker 1: the thing you don't say, I'll give you. For instance, 536 00:28:22,440 --> 00:28:26,080 Speaker 1: Bar American, Okay, you've eaten in that restaurant a million 537 00:28:26,160 --> 00:28:31,920 Speaker 1: times in your life. There's fifteen hundred light bulbs in 538 00:28:31,960 --> 00:28:35,600 Speaker 1: that place. You don't see them. But when you walk 539 00:28:35,680 --> 00:28:41,120 Speaker 1: in and you take out your your your your your 540 00:28:41,200 --> 00:28:42,840 Speaker 1: powder with your mirror in front of it, and you 541 00:28:42,920 --> 00:28:45,600 Speaker 1: take a look at yourself. You looked hand because you 542 00:28:45,720 --> 00:28:49,160 Speaker 1: have this orange glow from the restaurant. And that's what happens, 543 00:28:49,240 --> 00:28:52,080 Speaker 1: Like we create in that restaurant, we create this orange glow. 544 00:28:52,160 --> 00:28:54,760 Speaker 1: We'll do the same thing in Malfie where everybody just 545 00:28:54,840 --> 00:28:57,320 Speaker 1: seems like they have like the perfect hand and it 546 00:28:57,400 --> 00:28:59,360 Speaker 1: makes people feel good and it makes people across the 547 00:28:59,440 --> 00:29:02,240 Speaker 1: room look good. There's nothing like a good fake tan exactly. 548 00:29:02,400 --> 00:29:04,240 Speaker 1: It's like it's like, you know, it's like the it's 549 00:29:04,280 --> 00:29:06,840 Speaker 1: like the filter and your on your Instagram account when 550 00:29:06,840 --> 00:29:09,440 Speaker 1: you're when you're putting a picture of yourself and you 551 00:29:09,520 --> 00:29:11,160 Speaker 1: go through all the different filters until you feel like 552 00:29:11,200 --> 00:29:13,600 Speaker 1: you look good about to post it. Right, that's what 553 00:29:13,760 --> 00:29:16,480 Speaker 1: this is. But this is this is always and like 554 00:29:17,080 --> 00:29:20,960 Speaker 1: it will be between two thousand light bulbs that people 555 00:29:21,000 --> 00:29:24,400 Speaker 1: don't see. Right, Yeah, I don't even think about No, 556 00:29:24,560 --> 00:29:26,640 Speaker 1: that's not in the price of the of the of 557 00:29:26,720 --> 00:29:31,400 Speaker 1: the swordfish. You know, it's crazy when someone comes and 558 00:29:31,920 --> 00:29:35,920 Speaker 1: dines in your restaurant, what feeling do you want them 559 00:29:35,960 --> 00:29:38,880 Speaker 1: to have either while while they're there or you know, 560 00:29:39,040 --> 00:29:40,760 Speaker 1: as they're leaving. What what do you want them to 561 00:29:40,880 --> 00:29:43,240 Speaker 1: really feel well, whether they're walking off the side to 562 00:29:43,800 --> 00:29:46,440 Speaker 1: sidewalks of New York City or walking off the Casino 563 00:29:46,480 --> 00:29:49,640 Speaker 1: Floridence Caesar's Palace, I want them to be transported immediately 564 00:29:49,760 --> 00:29:52,480 Speaker 1: to a place they didn't they warrant two steps earlier. 565 00:29:53,360 --> 00:29:55,880 Speaker 1: So in that case, like if you're walking into a mouthfee, 566 00:29:56,800 --> 00:29:59,600 Speaker 1: I want I want them to be transported. Maybe maybe 567 00:29:59,680 --> 00:30:02,880 Speaker 1: not in necessarily to the Maufie coast, because that would 568 00:30:02,920 --> 00:30:05,200 Speaker 1: be a really hard thing to evoke, but to Bobby's 569 00:30:05,200 --> 00:30:08,360 Speaker 1: a Maufie exactly, but to to to Maufie that we've 570 00:30:08,480 --> 00:30:11,080 Speaker 1: that we've created. We want them to be transported and 571 00:30:11,160 --> 00:30:13,280 Speaker 1: then when they when they're leaving, and want them to 572 00:30:13,320 --> 00:30:18,960 Speaker 1: feel like they had that experience. Always Hungry is breeted 573 00:30:19,000 --> 00:30:22,200 Speaker 1: by Bobby Flay and Sophie Flay. Our executive producer is 574 00:30:22,360 --> 00:30:26,120 Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by 575 00:30:26,240 --> 00:30:30,080 Speaker 1: Jonathan hows Dressler. Always Hungry is engineered by Sophie Flay. 576 00:30:30,360 --> 00:30:32,720 Speaker 1: For more podcasts from My Heart Radio, visit the I 577 00:30:32,920 --> 00:30:36,440 Speaker 1: Heart Radio app, Apple podcast, or wherever you listen to 578 00:30:36,520 --> 00:30:37,320 Speaker 1: your favorite shows.