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Speaker 1: Ruthie's Table four, brought to you by Sky and Montclair.

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Speaker 1: When my friends Johnny and Heather I've tell me to

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Speaker 1: meet someone, I meet them. That's how I first connected

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Speaker 1: to chef Michael Tusk and his wife and partner, Lindsey Tusk.

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Speaker 2: You all share so much.

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Speaker 1: They said, the way you cook, the way you work,

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Speaker 1: your values and your core belief that great food is

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Speaker 1: about simplicity, quality of ingredients and happiness. Ruthie, you are

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Speaker 1: going to love them. A few months ago, I was

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Speaker 1: in San Francisco and I saw this for myself at

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Speaker 1: their beautiful and delicious restaurants, Quince Cortona and the Wine.

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Speaker 2: Bar for Juice.

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Speaker 1: We immediately made a plan to get together in London

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Speaker 1: and do Ruthie's Table for to carry on the conversation.

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Speaker 1: So here we are on a beautiful spring day at

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Speaker 1: the River Cafe, and that's what we're doing. And Asoay's

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Speaker 1: the ives, we're right.

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Speaker 2: We'll tell me.

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Speaker 1: First of all, we had dinner here on Monday night.

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Speaker 2: What have you been doing since? Where have you been?

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Speaker 2: Have you eaten anywhere else? Have you walked around you

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Speaker 2: like London?

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Speaker 3: Went to bron last night? Yeah? Yeah, we've also were

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Speaker 3: at Mountain Wine Selections. The food, just the whole vibe

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Speaker 3: was Brandon as a fish soup as a yeah, highly recommended.

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Speaker 3: It was so concentrated in flavor. I worked and promounced

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Speaker 3: my first time outside the United States for Suray, Oh

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Speaker 3: outside near Agnon. So I became kind of addicted to.

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Speaker 3: I didn't have a lot of money, so but I

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Speaker 3: could afford the soup to plus On at the time.

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Speaker 3: And I'm a big fan of rui. And then he

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Speaker 3: reminded me back of the fireplace, the heart of Japanese.

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Speaker 3: We had alice brought in Lulu Pero at the time

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Speaker 3: from Domain Tapier. Yeah. Yeah, And one of the chefs

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Speaker 3: sent me down the street to pick wild funnel in

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Speaker 3: somebody's yard in Berkeley, and then we cooked the soup

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Speaker 3: in the fireplace and a you know, a beautiful copper pot.

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Speaker 3: And then the thing always remember is that she pushed

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Speaker 3: monkfish liver and then wengfish living lungfish liver, and then

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Speaker 3: she put that in the mortar and puzzle for the ruie.

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Speaker 3: So and then so anytime I'm making ruy, I'm trying

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Speaker 3: to find monkfish.

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Speaker 2: And you were at.

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Speaker 4: Berkeley studying third world development theory very very different. Basically

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Speaker 4: it was socio economic studies of developing countries. But I

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Speaker 4: would have had to go on and continue to pursue

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Speaker 4: a very academic career.

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Speaker 2: But I'd always worked in restaurants.

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Speaker 4: You had you, Yeah, I'd always worked in restaurants, whether

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Speaker 4: it be a host of seeing or busting.

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Speaker 2: Yeah.

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Speaker 4: And I think meeting Mike, we kind of thought we

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Speaker 4: kind of forged a point of view or perspective about

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Speaker 4: hospitality and the food that Mike wanted to cook, the

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Speaker 4: table that I wanted to set, the hospitality that I wanted.

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Speaker 4: There's such power and seeing people. People really want to

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Speaker 4: be seen. And I think if you see people, you

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Speaker 4: can give them so much confidence, you can give them

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Speaker 4: so much joy. They can walk away lighter, they can

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Speaker 4: walk away joyous. And for me, it was important to

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Speaker 4: also do it in a setting, an environment that was

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Speaker 4: beautiful and so our restaurants. I've been heavily involved in

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Speaker 4: all the design of the restaurants, kind of the art

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Speaker 4: of the table top and creating beautiful environments is really

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Speaker 4: important to me.

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Speaker 2: So you this love story. You met in San Francisco.

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Speaker 4: Well, yes, Yes, and Berkeley in particular, but it's funny.

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Speaker 4: This is the first time we have never when we

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Speaker 4: started our career, we never really wanted to lean into

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Speaker 4: the husband and wife relationship.

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Speaker 2: We have to no no, no, no, no. So this

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Speaker 2: is this is this is a love story.

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Speaker 4: I do think it is clearly our love language. Being

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Speaker 4: able to create these restaurants and feed people and take

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Speaker 4: good care of people.

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Speaker 1: I would just say that when I married Richard and

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Speaker 1: I was very young, all he wanted me to do

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Speaker 1: was to be an architect. I mean literally, I mean

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Speaker 1: every day he would say, why did you go back to.

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Speaker 2: School to study architecture? About a million reasons.

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Speaker 1: But instead what we did was just I worked in

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Speaker 1: the office doing bits and pieces and then when this opened,

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Speaker 1: you know, we put it right here. So his office

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Speaker 1: is five steps away, and he would call me up

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Speaker 1: and say, come and look at a drawing, and I'd say,

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Speaker 1: come and taste a suit.

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Speaker 2: But that relationship not everybody likes that.

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Speaker 1: But there you are, the two of you are working

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Speaker 1: together and creating something together, and I you know, well.

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Speaker 4: I think the greatest gift or what I'm most grateful about,

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Speaker 4: is being able to work with purpose, because you know,

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Speaker 4: I could have you know, you know, had a kind

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Speaker 4: of a totally different career, But for us, it was

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Speaker 4: about wanting to create something and having a point of

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Speaker 4: view and a perspective that we wanted to share with

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Speaker 4: people because we thought it was different and unique. And

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Speaker 4: that's how kind of quints came about in the early.

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Speaker 2: Why did you call it quints? It was a host

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Speaker 2: of reasons, some really practical. It's a beautiful name. Yeah,

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Speaker 2: it's a really beautiful time. I love it. Yeah, no,

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Speaker 2: thank you.

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Speaker 4: And I think Mike from art history background, like the queue,

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Speaker 4: and you saw quince and representative in many cultures as

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Speaker 4: a fruit and the alchemy kind of having to do

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Speaker 4: something to the fruit to make it delicious just because it's,

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Speaker 4: you know, pretty acerbic in its raw form. So I

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Speaker 4: think there was a kind of a greater metaphor about

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Speaker 4: taking product in the kitchen cooking.

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Speaker 2: Was it tough in the early days when you started?

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Speaker 2: Was it a struggle?

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Speaker 3: Lord?

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Speaker 2: Did it just because it was for us?

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Speaker 3: Yeah, we definitely took the root of like all the

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Speaker 3: money that you have kind of dip into some family.

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Speaker 3: But we were we were luckier since in those days

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Speaker 3: you can max out credit cards. You didn't need like

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Speaker 3: what you need today to start a restaurant. Now, we

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Speaker 3: just you just have to kind of go for it

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Speaker 3: and be fearless. And that's what we did.

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Speaker 4: And like what year two thousand and three, so it

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Speaker 4: was really bedfore the internet, So you know, that was

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Speaker 4: a time when food critics would still wait a month

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Speaker 4: these for you to get your sea legs before they

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Speaker 4: would come to the restaurant. There was no open table,

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Speaker 4: there was no actually online platforms for reservations, so it

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Speaker 4: was a really different It was a really analog time in.

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Speaker 3: The room or is you in a newspaper or a magazine.

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Speaker 3: I remember pretty clearly. We had a we were prepared

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Speaker 3: our Botega Delvino wine glasses. We had been going to

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Speaker 3: collecting Janoi, you know.

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Speaker 2: Every time we visited, like knowing in the restaurant one day.

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Speaker 3: So by the time we opened up we had all

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Speaker 3: this stuff. Well I don't think we're nobody is fully

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Speaker 3: prepared for for like opening a restaurant, but we were

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Speaker 3: pretty fairless. So we just kind of went for it.

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Speaker 2: Lucky too, and it was small, was it.

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Speaker 1: We were, So we when we opened this place, we

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Speaker 1: had nine tables, and you know, we did it for

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Speaker 1: thirty thousand dollars and you know, we went up Rose

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Speaker 1: went shopping for secondhand ovens, and you know it was

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Speaker 1: really really really small and very you know, and I

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Speaker 1: think now as you say what you have to go

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Speaker 1: through to invest to do, I mean you still can't

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Speaker 1: their tiny restaurants in Hackney people are doing, you know,

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Speaker 1: small things. There are all different ways. So you started together.

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Speaker 1: Was Italy an influence?

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Speaker 3: So was it without a doubt? Yeah. My first trip

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Speaker 3: was going to Milla, Romania to Mona. Yeah, and Paul Bertoli,

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Speaker 3: who worked for Alice and he ran the kitchen for

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Speaker 3: ten years at Chay. I worked with him, so he's

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Speaker 3: started taking me to around and first it was Monona

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Speaker 3: and we were in Pharma.

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Speaker 2: You are a couple who work together, who cook together.

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Speaker 1: And so you figure out this is your recipe, so

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Speaker 1: you figure out how you want to read it.

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Speaker 4: If it's risotto, I'm definitely going to let Mike have

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Speaker 4: it all to himself because he It's the one thing

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Speaker 4: I will say, in the years of ending the restaurant,

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Speaker 4: it probably took about ten years before Mike would let

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Speaker 4: anyone else cook risotto. For ten years he stayed at

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Speaker 4: the risotto station. Eventually he felt comfortable turning it over somewhat.

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Speaker 1: So we we edited it a bit. If anybody's listening

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Speaker 1: to this recipe, I think this comes from River Cafe thirty.

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Speaker 3: This recipe is zucchini and zucchini flower rosotto, and it

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Speaker 3: served six. And we have eighteen torn zucchini flowers, six

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Speaker 3: small zucchini, a liter of chicken stock, one hundred and

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Speaker 3: fifty grams of unsalted butter, two tablespoons of olive oil,

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Speaker 3: finally chopped medium red onion, three hundred grams of carnirolely rice,

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Speaker 3: seventy five millimeters a million liters of vermouth, and uh

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Speaker 3: some barmigiano reggiano grotajiatto or grated, some fresh basil to

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Speaker 3: throw some Italian in there. So we slice the zucchini

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Speaker 3: into diss then we heat the olive oil and half

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Speaker 3: the butter. We fry the onion until it's soft. Then

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Speaker 3: we add the rice and we stir. We add the

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Speaker 3: vermouth and stir that until it's absorbed. And then we're

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Speaker 3: adding the hot stock and simmer, stirring until the rice

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Speaker 3: is absorbed all the liquid.

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Speaker 1: So, ladle, by ladle, do you have any advice for that.

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Speaker 1: When you're making risotta and you're adding the and you

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Speaker 1: have the rice and then you have the stock next

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Speaker 1: to you and it's quite hot, do you do it slower?

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Speaker 2: Do you know?

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Speaker 3: I get very particular with the entire process. Definitely, your

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Speaker 3: stock probably the most important element is, you know, simmering.

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Speaker 3: It doesn't have to be like a raging boil. But

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Speaker 3: sometimes you'll look at a cook and the either panic

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Speaker 3: and you know they or they run out of some

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Speaker 3: and they just don't have the ability to get the

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Speaker 3: stock back up to temperature. So I use a time

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Speaker 3: or two from the time that I toast the rice.

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Speaker 3: I feel like the toastator element. I go kind of

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Speaker 3: like low and slow for like four or five minutes

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Speaker 3: in the toasting, and then I think that takes the

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Speaker 3: temperature a little bit down, or the time period down,

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Speaker 3: and then I think most of the common mistakes are

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Speaker 3: like if you're adding say another element to it, that's

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Speaker 3: going to take the temperature down of the rice. I

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Speaker 3: definitely want the rice to be at a certain temperature,

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Speaker 3: but then I let it sit for like at least

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Speaker 3: you know, thirty seconds or so, and then I'll add

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Speaker 3: whether it's a parmigiana and the butter. I'll let it

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Speaker 3: said for like thirty seconds, it doesn't kind of break

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Speaker 3: it well, and then I'll stir it and then that

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Speaker 3: last flourish. I really feel like if you're not there's

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Speaker 3: nothing worse than getting a rice at is like not hot.

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Speaker 3: I agree.

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Speaker 2: Okay, so we finished? Do we have more to go?

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Speaker 3: All right? We're adding the zucchini and the torn flowers.

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Speaker 3: We're stirring in the remaining butter, the parmigiano regiano and

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Speaker 3: the basil leaves.

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Speaker 2: Simple. Simple. I was born in Maine, a very very

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Speaker 2: very northern meme.

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Speaker 4: Five more minutes and I would have been in Canadian Yeah,

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Speaker 4: really right up against the border. But lived out of

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Speaker 4: the country until I was about ten years old, moved

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Speaker 4: back to the United States.

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Speaker 1: So where did where did you when you went out

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Speaker 1: of the country? A bunch of Greece, I remember you

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Speaker 1: telling me why.

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Speaker 4: My father came from a nautical background and he ran

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Speaker 4: a shipyard for Olympic yachts and breeds for about ten years. Yeah,

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Speaker 4: so yeah, it was a pretty gret childhood, do you remember. Okay, well,

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Speaker 4: here's a good one. I think Greek Easter, you know,

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Speaker 4: Greek Orthodox Easter. The neighbors we would all get together.

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Speaker 4: We'd have a whole lamb and you'd put it on

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Speaker 4: the spit outside in the backyard, and then all the

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Speaker 4: neighborhood kids had to take an hour like it was

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Speaker 4: their turn to turn the lamb on the spit, and

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Speaker 4: everybody had, you know, slotted hour. The best thing is

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Speaker 4: the lamb fat. The lambskin is so good with the

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Speaker 4: salt and the.

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Speaker 2: That's sort of crispy.

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Speaker 4: Yeah, that is just I think that it's one of

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Speaker 4: the most like delicious bites you can ever have.

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Speaker 3: When we first met, she spoke about this lamb all

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Speaker 3: the time.

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Speaker 1: That's frenchlan that you have us in fence. I particularly

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Speaker 1: had them there. What are the spring tiny baby, tiny

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Speaker 1: baby lamb? I remember my baby was born in France.

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Speaker 1: Through we said okay, we were coming home from the hospital.

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Speaker 1: I said, I'll just stop with the butcher and get

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Speaker 1: you know, a leg of lamb, and I weighed the

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Speaker 1: same amount as baby. I said, I don't think I'll

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Speaker 1: take it like KOs I said, maybe we'll have fish.

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Speaker 1: Like you know, it's a bit too close to home

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Speaker 1: with those baby, I sort of slightly.

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Speaker 2: I absolutely love them.

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Speaker 1: Now, I'm not sure I have the same taste for

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Speaker 1: them because they're a little bit too a little bit

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Speaker 1: too young, a little bit too delicate. But they are

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Speaker 1: still they're very, very tiny, and they're they're good. But

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Speaker 1: if you grew up in Maine and then went to

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Speaker 1: Greece and then came back, you grew up in.

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Speaker 3: I grew up in New Jersey.

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Speaker 2: Yeah, what what did you did you have good? What

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Speaker 2: was food like? Your food memories of the early years.

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Speaker 3: When when I was a kid, before things started to change.

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Speaker 3: There used to be like you pick strawberry, you know,

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Speaker 3: farms where you'd walk through and you can pick all

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Speaker 3: your strawberries and eat them. A lot of dairy farms,

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Speaker 3: and the dairy was great. But my goal was always

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Speaker 3: to since I was about thirty minutes outside of Manhattan, Yeah,

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Speaker 3: my goal was always to you know, I'd hear about

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Speaker 3: a review in the New York Times of a restaurant

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Speaker 3: and that was a restaurants yea. In that period, it

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Speaker 3: was everything was French. It was all French words that

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Speaker 3: I kept on hearing like so, and I'd see the

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Speaker 3: reviews and then they would It was always like going

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Speaker 3: out on the weekend.

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Speaker 2: For the big a teenager was later.

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Speaker 3: I remembered it from the time I was, you know,

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Speaker 3: ten or twelve years old. And then we moved to.

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Speaker 1: Michael Task I'd like to book a table for one

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Speaker 1: twelve good No.

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Speaker 3: I was very persistent that I would eventually make it

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Speaker 3: to these places with interesting French sounding names. And then

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Speaker 3: the good thing that was and they went out. We

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Speaker 3: had a house where the stoves were a former pastry

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Speaker 3: chef in the house, so it was like a double

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Speaker 3: It was a double unit, two girls, flat top, and

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Speaker 3: it was from a pastry chef. So it was a

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Speaker 3: pretty nice kitchen. So when the family did go away,

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Speaker 3: I was able to find a cookbook and try to

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Speaker 3: you know, make click.

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Speaker 1: So this is.

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Speaker 2: Another interest.

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Speaker 3: Yeah, I love to eat. I think you have to

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Speaker 3: if you're going to be a chef, and you have

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Speaker 3: to have this love of like eating, eating and trying

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Speaker 3: different things and or else you should go into a

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Speaker 3: different Yeah. And then around seventeen, when I went to college,

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Speaker 3: I moved to New Orleans and then that was like

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Speaker 3: a whole new world flavor.

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Speaker 1: I do think the South New Orleans and Louisiana and

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Speaker 1: that that cooking is our closest, perhaps real fiercely regional food.

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Speaker 3: Do you agree, I totally agree that that's why I went.

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Speaker 3: I definitely was there more for drinking music.

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Speaker 1: A good reason to go to college. I think that's

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Speaker 1: perfectly yeah.

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Speaker 3: There's like a festival every week weekend value decades. Was

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Speaker 3: that that was in the late eighties before.

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Speaker 4: You should tell Ruthy your story because I've always found

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Speaker 4: this one really sweet any time, I don't know, just

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Speaker 4: typical of your time in New Orleans.

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Speaker 2: I think you know the story that I'm so.

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Speaker 3: I like to explore a lot. And a friend of

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Speaker 3: mine was from Chicago and he found a woman named

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Speaker 3: Alberta Harris, and she had a little plaque outside of

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Speaker 3: her door called Miss Alberta's. It was really a house.

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Speaker 3: You'd walk in. Her husband would be at the kitchen

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Speaker 3: table cutting like you know, all the bell peppers for dishes.

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Speaker 3: To the left was her little kitchen with like a

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Speaker 3: little pass through window. Then it led right into the bedroom.

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Speaker 3: Although there was a jute box in the corner, blues

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Speaker 3: jute box, and she was on the jute box because

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Speaker 3: she had a version of Amazing Grace and she sang

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Speaker 3: at jazz Fest, so she befriended us, and then we

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Speaker 3: would just go eat everything with three dollars and fifty cents.

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Speaker 3: She would ask us if we wanted seconds. And then

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Speaker 3: one day when we were repeat guests, she'd ask us

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Speaker 3: what she could make, whether it was red beans and

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Speaker 3: rice and so forth. And then I asked her for

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Speaker 3: jambalaya recipe. And John the husband was always at the

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Speaker 3: kitchen table and there was a Bible there, so she

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Speaker 3: proceeded to open up the Bible. She pulled out the

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Speaker 3: jambalaya recipe. These were the days where we didn't have

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Speaker 3: iPhones to funny half things with, but she gave me

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Speaker 3: the recipe straight from the Bible. And I think at

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Speaker 3: that point I knew that this was something that I

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Speaker 3: wanted to do because of the how important it was

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Speaker 3: and being passed, you know, recipes being passed down from

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Speaker 3: different to generations. And I had it for a number

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Speaker 3: of years and I would practice making it. Probably that

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Speaker 3: was maybe what led me into my career cooking rice

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Speaker 3: down the road, which I never really thought about until

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Speaker 3: we just that came out. But yeah, you know, and

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Speaker 3: then at that point there was also Paul Prudhom was

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Speaker 3: really the king of like food in America, I think

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Speaker 3: now that I think about it. You like, he moved

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Speaker 3: to New York. He did like the New York kind

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Speaker 3: of like the one of the first pop ups, I'd say,

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Speaker 3: when he moved his restaurant there. So I just had

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Speaker 3: his book and I would practice dishes from from that book.

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Speaker 3: I didn't nobody taught me how to make them. She didn't.

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Speaker 3: She just gave me the recipe. And then you know,

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Speaker 3: I compared it to those books and would just make

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Speaker 3: make things. I actually cooked for a fraternity for a while,

348
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Speaker 3: and I would just make them New Orleans. They pay me.

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Speaker 3: They just gave me a set of n I was happy,

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Speaker 3: happy with that at the time.

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Speaker 1: This is Joseph Joseph, so we thought it'd be really nice.

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Speaker 1: I wanted to bring So you were just talking about

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Speaker 1: I was asking them when they opened Quins in.

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Speaker 2: Two thousand and three. Yeah, we were so excited.

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Speaker 1: We were eighty seven some of comparing comparing notes. Joseph

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Speaker 1: Tavelli is the executive chef. He's our partner that has been.

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Speaker 2: Here for how many years? Twenty six? So she came

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Speaker 2: one year before year.

359
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Speaker 5: Yeah, she's one year before me. I tried, but she.

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Speaker 2: And so we're here.

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Speaker 1: So I think that a conversation might be quite interesting

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Speaker 1: about the difference between having a restaurant which is surrounded

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Speaker 1: by farms and probably one that is challenged by that.

364
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Speaker 3: I think that's why I moved to California, to particularly

365
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Speaker 3: northern California, because I wanted to work out a play

366
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Speaker 3: like Japanese, because they had a you know, every day

367
00:20:03,320 --> 00:20:08,440
Speaker 3: there'd be a van that would pull up and just herbs,

368
00:20:08,520 --> 00:20:11,160
Speaker 3: just you name it, tomatoes and China egg plant summertime,

369
00:20:11,280 --> 00:20:13,479
Speaker 3: like it was just it would just kind of get

370
00:20:13,560 --> 00:20:15,560
Speaker 3: rolled into the kitchen. And then if you come from

371
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Speaker 3: New Jersey, you're not used to myra lemons and carrots

372
00:20:18,520 --> 00:20:20,960
Speaker 3: that have three different colors to them, and you know,

373
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Speaker 3: six types of radishes, and it's just it was a

374
00:20:24,760 --> 00:20:28,320
Speaker 3: whole new world of flavors, textures. Lindsay and I went

375
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Speaker 3: to a restaurant in Rome. I love the shelling beans

376
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Speaker 3: so much that the chef gave me Santo Plata, that

377
00:20:36,320 --> 00:20:38,119
Speaker 3: was the name she gave me the bag of the

378
00:20:38,119 --> 00:20:41,040
Speaker 3: shelling beans. I was able to bring the beans back

379
00:20:41,160 --> 00:20:43,840
Speaker 3: and then we were able to plant get seeds and

380
00:20:43,880 --> 00:20:46,600
Speaker 3: then so we've been growing those beans for like four

381
00:20:46,640 --> 00:20:51,920
Speaker 3: different years. Things like that that just kind of ready too. Yeah, yeah,

382
00:20:52,040 --> 00:20:54,160
Speaker 3: you know, all sorts of yeah whatever.

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00:20:54,600 --> 00:20:59,280
Speaker 1: You grew up in Italy, didn't nothing, but it's suite.

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Speaker 3: Yeah.

385
00:21:00,480 --> 00:21:04,399
Speaker 1: But I wonder how much of that romance of the farm,

386
00:21:04,880 --> 00:21:07,119
Speaker 1: you know, it actually exists in Italy. You know, we

387
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Speaker 1: all think I would have thought that a lot of

388
00:21:09,160 --> 00:21:11,920
Speaker 1: the food that we come that comes to us, and

389
00:21:12,040 --> 00:21:14,960
Speaker 1: as you know, the it's really it's really high quality,

390
00:21:14,960 --> 00:21:18,520
Speaker 1: whether it's a data really tomatoes or or the Bollati beds.

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Speaker 1: I wonder how much it's not produced in somebody's necessarily

392
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Speaker 1: there far as it comes from.

393
00:21:25,440 --> 00:21:27,360
Speaker 5: Well it can be. I mean, it was very much.

394
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Speaker 5: You know, growing up was a different experience because it's

395
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Speaker 5: all a bit further away. But it's that classic immigrant

396
00:21:34,000 --> 00:21:36,640
Speaker 5: thing of getting parcels. You know, there would parcels would

397
00:21:36,680 --> 00:21:40,280
Speaker 5: arrive in the post with peccorino cheese, things that now

398
00:21:40,520 --> 00:21:42,480
Speaker 5: I managed to find in London, but at the time

399
00:21:42,960 --> 00:21:45,760
Speaker 5: you didn't have. And tomatoes was one, you know, you know,

400
00:21:45,840 --> 00:21:49,680
Speaker 5: jars have torn a sauce and what I like about

401
00:21:49,760 --> 00:21:53,320
Speaker 5: that and still now in the restaurant is the the

402
00:21:53,440 --> 00:21:56,639
Speaker 5: romance like yesterday, Sam Mutsana tomatoes arrived and I was

403
00:21:56,680 --> 00:21:59,639
Speaker 5: cooking something last night, you know, when April and I

404
00:21:59,680 --> 00:22:01,960
Speaker 5: was with this first and there happened to be another

405
00:22:02,200 --> 00:22:06,280
Speaker 5: chef who was from Naples, and I was like this already, right,

406
00:22:06,480 --> 00:22:08,080
Speaker 5: you know, the end of April and it's like, yeah,

407
00:22:08,080 --> 00:22:10,359
Speaker 5: the seasons are changing, you know, so you have this

408
00:22:10,440 --> 00:22:13,560
Speaker 5: feeling of you know, it's and it's not you know,

409
00:22:13,680 --> 00:22:17,240
Speaker 5: it's not so far. You know, driving to a lorry

410
00:22:17,240 --> 00:22:21,000
Speaker 5: from Milan to Scotland for us is the same, you know,

411
00:22:21,040 --> 00:22:22,399
Speaker 5: so we don't get anything flown.

412
00:22:22,920 --> 00:22:27,000
Speaker 1: The difference between also the other we have many yeah,

413
00:22:27,040 --> 00:22:31,320
Speaker 1: with similarities, but you have you have two restaurants and

414
00:22:32,040 --> 00:22:34,280
Speaker 1: now a wine bar and you're going to do another one.

415
00:22:34,720 --> 00:22:38,159
Speaker 2: How does that affect?

416
00:22:38,840 --> 00:22:41,800
Speaker 4: Yeah, I mean all of the restaurants are within one

417
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Speaker 4: block radius.

418
00:22:43,359 --> 00:22:46,399
Speaker 2: So you know, so that's pretty good. Yeah, it's a

419
00:22:46,400 --> 00:22:47,159
Speaker 2: pretty good comeure.

420
00:22:48,760 --> 00:22:51,480
Speaker 4: So it's easy to kind of well theoretically it's easy

421
00:22:51,480 --> 00:22:52,480
Speaker 4: to kind of keep your hands.

422
00:22:52,280 --> 00:22:52,880
Speaker 2: Around it all.

423
00:22:52,960 --> 00:22:56,600
Speaker 4: But it's a lot of work. I mean no, but

424
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Speaker 4: I think when you're presented with an opportunity or a

425
00:22:59,760 --> 00:23:02,000
Speaker 4: good idea, it's so hard to say.

426
00:23:02,080 --> 00:23:02,240
Speaker 3: Now.

427
00:23:02,400 --> 00:23:04,439
Speaker 4: Yeah, you know, when you see something that you know

428
00:23:04,520 --> 00:23:05,840
Speaker 4: that you can really make a go out of it

429
00:23:06,040 --> 00:23:10,000
Speaker 4: and contribute and do something new and creative. It's really

430
00:23:10,080 --> 00:23:12,080
Speaker 4: hard to turn away. It's really hard to say no.

431
00:23:12,359 --> 00:23:14,760
Speaker 4: So I think this will be at THEA. I think

432
00:23:14,800 --> 00:23:15,520
Speaker 4: this last.

433
00:23:15,280 --> 00:23:17,520
Speaker 1: One should what is the new one?

434
00:23:17,640 --> 00:23:18,880
Speaker 2: You should the future?

435
00:23:19,160 --> 00:23:23,960
Speaker 3: So what is your future? It's called bar Koto, so

436
00:23:24,040 --> 00:23:28,120
Speaker 3: it'll be a little extension of Katonio. But Jen Jennifer,

437
00:23:28,160 --> 00:23:32,119
Speaker 3: who's our pastry chef, makes amazing gelato and that's her passion.

438
00:23:32,200 --> 00:23:35,399
Speaker 3: So that's all how it started. And then then it

439
00:23:35,480 --> 00:23:37,479
Speaker 3: kind of is morphed into something that's more of like

440
00:23:37,920 --> 00:23:40,080
Speaker 3: maybe I'll let you describe it.

441
00:23:40,520 --> 00:23:42,560
Speaker 4: Well, it is kind of like a little sister of Katonia,

442
00:23:42,640 --> 00:23:45,200
Speaker 4: so it's more and you know, it's kind of maybe

443
00:23:45,240 --> 00:23:50,000
Speaker 4: like your cafe cafe and that it's breakfast lunch apertivo,

444
00:23:50,440 --> 00:23:53,480
Speaker 4: so that people can use it different ways at different

445
00:23:53,480 --> 00:23:54,359
Speaker 4: times of the day.

446
00:23:54,560 --> 00:23:56,600
Speaker 5: This was it like something that you felt that you

447
00:23:56,640 --> 00:24:00,320
Speaker 5: needed somehow, I feel, as a local, the cafe face

448
00:24:00,359 --> 00:24:01,439
Speaker 5: something that I kind of needed.

449
00:24:02,200 --> 00:24:04,720
Speaker 4: Yeah, I think I kind of you know, I think

450
00:24:04,720 --> 00:24:07,400
Speaker 4: you'll need to have one kind of three star mischiline

451
00:24:07,400 --> 00:24:09,679
Speaker 4: restaurant in your life and everything else needs to be

452
00:24:09,680 --> 00:24:13,080
Speaker 4: a little bit more spontaneous, and I think Barcoda will

453
00:24:13,119 --> 00:24:15,199
Speaker 4: be spontaneous and kind of with the rhythms of the

454
00:24:15,280 --> 00:24:16,560
Speaker 4: day and just kind of fun.

455
00:24:17,720 --> 00:24:17,920
Speaker 6: Yeah.

456
00:24:19,320 --> 00:24:22,159
Speaker 4: I think the nicest thing anyone ever said to me

457
00:24:22,320 --> 00:24:24,119
Speaker 4: or to us about the restaurants is that we just

458
00:24:24,160 --> 00:24:26,800
Speaker 4: had contributed to the quality of life in San Francisco,

459
00:24:27,000 --> 00:24:28,000
Speaker 4: and that just been a lot.

460
00:24:28,119 --> 00:24:28,920
Speaker 2: I mean, it really did.

461
00:24:28,920 --> 00:24:31,080
Speaker 4: I mean, I think you can serve wonderful food and

462
00:24:31,400 --> 00:24:34,879
Speaker 4: create these beautiful environments that if you're really enriching a

463
00:24:34,920 --> 00:24:39,080
Speaker 4: community and feel that you're providing value and making people's

464
00:24:39,119 --> 00:24:43,439
Speaker 4: lives better, really nothing better than that. So and we

465
00:24:43,520 --> 00:24:46,080
Speaker 4: have a great new mayor and you know, the city

466
00:24:46,160 --> 00:24:48,479
Speaker 4: is you know, it's really on an upward trajectory and

467
00:24:48,520 --> 00:24:49,240
Speaker 4: it feels great.

468
00:24:49,320 --> 00:24:51,960
Speaker 2: And I was really excited about.

469
00:24:53,359 --> 00:24:56,720
Speaker 6: We have to go to Yeah, yeah, we'd love to

470
00:24:56,760 --> 00:24:57,240
Speaker 6: have you and.

471
00:25:00,080 --> 00:25:00,520
Speaker 3: Love that.

472
00:25:01,240 --> 00:25:02,120
Speaker 2: Yeah.

473
00:25:02,119 --> 00:25:06,280
Speaker 3: It's yeah, like night and day. It's a like we

474
00:25:06,320 --> 00:25:08,720
Speaker 3: didn't have tourists for like almost like four years, and

475
00:25:08,760 --> 00:25:12,600
Speaker 3: now people are coming back. Daniel the mayor, he's doing

476
00:25:12,640 --> 00:25:16,520
Speaker 3: a great job supporting small businesses before, you know, but

477
00:25:16,560 --> 00:25:19,120
Speaker 3: it was definitely hard. But I think COVID then directed

478
00:25:19,200 --> 00:25:22,760
Speaker 3: us to make changes that we might not have made.

479
00:25:22,960 --> 00:25:26,840
Speaker 3: We redid the dining room at Quint's because we moved

480
00:25:26,880 --> 00:25:30,680
Speaker 3: the restaurant to the farm during COVID so that people

481
00:25:30,720 --> 00:25:34,080
Speaker 3: could eat outside. And then once we saw how happy

482
00:25:34,080 --> 00:25:38,280
Speaker 3: people were eating outside because San Francisco never know, we

483
00:25:38,320 --> 00:25:41,080
Speaker 3: had six seats in front of our the restaurant Catonia

484
00:25:41,160 --> 00:25:44,480
Speaker 3: for a number of years. Now we have an entire parklet,

485
00:25:44,520 --> 00:25:47,560
Speaker 3: which you saw. So but we saw how happy people were,

486
00:25:47,840 --> 00:25:50,359
Speaker 3: so we wanted to make the restaurant more kind of

487
00:25:50,359 --> 00:25:53,600
Speaker 3: like natural, no tablecloths anymore, that type of thing. And

488
00:25:53,600 --> 00:25:55,720
Speaker 3: and people seem they respond.

489
00:25:57,400 --> 00:25:58,200
Speaker 2: That's right nice.

490
00:25:58,440 --> 00:25:58,639
Speaker 6: You know.

491
00:25:58,720 --> 00:26:02,719
Speaker 1: The other function of a restaurant what we can create

492
00:26:03,000 --> 00:26:05,840
Speaker 1: as a place where people have spontaneous meetings. They bump

493
00:26:05,880 --> 00:26:09,720
Speaker 1: into people they hadn't seen for a while, They meet

494
00:26:09,800 --> 00:26:11,960
Speaker 1: somebody that you know, they didn't think they were going

495
00:26:12,000 --> 00:26:14,280
Speaker 1: to meet because they were introduced, and then they become friends.

496
00:26:14,320 --> 00:26:16,199
Speaker 1: And I think it is a place we all go,

497
00:26:16,280 --> 00:26:17,600
Speaker 1: and that's where we're going to go. Now we're going

498
00:26:17,640 --> 00:26:19,520
Speaker 1: to go and have some lunch. But before we do,

499
00:26:20,080 --> 00:26:24,040
Speaker 1: there's a last question which we do ask everyone, which

500
00:26:24,359 --> 00:26:28,480
Speaker 1: as if food alleviates hunger and food is sharing, and

501
00:26:28,520 --> 00:26:31,240
Speaker 1: food is a performance, and food is making you feel

502
00:26:31,520 --> 00:26:36,040
Speaker 1: happy or gathering, and also is comfort. And so Lindsay

503
00:26:36,080 --> 00:26:38,679
Speaker 1: and Michael, thank you so much. This has been a

504
00:26:38,760 --> 00:26:40,760
Speaker 1: great talk and we're going to have many more of them.

505
00:26:41,520 --> 00:26:41,800
Speaker 2: Thank you.

506
00:26:42,080 --> 00:26:44,359
Speaker 1: Before we say goodbye, would you like to tell me

507
00:26:45,040 --> 00:26:47,440
Speaker 1: what comfort food you would if you need comfort?

508
00:26:47,480 --> 00:26:49,920
Speaker 2: I hope if you don't need much comfort, but if

509
00:26:49,920 --> 00:26:50,200
Speaker 2: you do.

510
00:26:50,280 --> 00:26:53,560
Speaker 4: Is there something that you would want to eat? Lincy, Well,

511
00:26:53,560 --> 00:26:55,160
Speaker 4: it was a dish that my mother used to cook

512
00:26:55,160 --> 00:26:58,919
Speaker 4: when I was a child. So and it's simple, so

513
00:26:59,080 --> 00:27:02,840
Speaker 4: I can do it. And it's pasta whatever the shape

514
00:27:02,880 --> 00:27:08,280
Speaker 4: may be in the pantry, butter, lemon, salt, crimsonio and

515
00:27:08,960 --> 00:27:12,120
Speaker 4: keeping amounts of dill oh, whether it be like fresh

516
00:27:12,200 --> 00:27:15,680
Speaker 4: dell or dry dil weed. For some reason, the flavor

517
00:27:15,680 --> 00:27:17,280
Speaker 4: of dill I don't I don't know why.

518
00:27:17,720 --> 00:27:21,200
Speaker 2: Yeah, okay, and that's yours. That's fud.

519
00:27:23,080 --> 00:27:25,360
Speaker 3: Before I tell you. I also wanted to congratulate you

520
00:27:25,400 --> 00:27:30,320
Speaker 3: for your turning forty years old the restaurant restaurant. I

521
00:27:30,359 --> 00:27:31,439
Speaker 3: know you're forty three.

522
00:27:35,119 --> 00:27:39,320
Speaker 2: Party, amazing congratulations, congratulations to It's.

523
00:27:39,200 --> 00:27:42,560
Speaker 3: An amazing accomplishment. I have to say, I kind of

524
00:27:42,600 --> 00:27:46,840
Speaker 3: struggled with this question, just because as a chef, I

525
00:27:46,840 --> 00:27:49,200
Speaker 3: feel like you have to be open to eating anything

526
00:27:49,520 --> 00:27:53,399
Speaker 3: at any time. But like Lindsay, I kind of like

527
00:27:53,440 --> 00:27:58,040
Speaker 3: went back to maybe a childhood memory for for and

528
00:27:58,160 --> 00:28:01,680
Speaker 3: as strange as it sounds, as a kid, I went

529
00:28:01,720 --> 00:28:04,480
Speaker 3: to this Italian restaurant but they had this chafing dish

530
00:28:05,000 --> 00:28:07,600
Speaker 3: in the bar before you got seated, and they used

531
00:28:07,640 --> 00:28:12,200
Speaker 3: to serve and I don't know another place that I

532
00:28:12,200 --> 00:28:15,240
Speaker 3: ever did this, but they had fried frog's legs with

533
00:28:15,320 --> 00:28:17,439
Speaker 3: parsley and garlic, and you would get them and then

534
00:28:17,440 --> 00:28:19,000
Speaker 3: you get like if you're a kid, you got a

535
00:28:19,000 --> 00:28:21,480
Speaker 3: surly temple or something, but I would probably drink from

536
00:28:21,480 --> 00:28:24,480
Speaker 3: my parents glass or whatever. But I had like the

537
00:28:24,720 --> 00:28:26,560
Speaker 3: little fried you get a little plate and you'd sit

538
00:28:26,600 --> 00:28:29,439
Speaker 3: down before you're seated. And then that led me to like,

539
00:28:29,560 --> 00:28:31,399
Speaker 3: you know, if you got a probons or niece or

540
00:28:31,440 --> 00:28:35,240
Speaker 3: something and you're having crispy fried, so something fried like that.

541
00:28:35,320 --> 00:28:37,720
Speaker 3: But but that was my memory of like if I

542
00:28:37,800 --> 00:28:40,320
Speaker 3: really had to, they're just delicious, And then going back

543
00:28:40,360 --> 00:28:42,800
Speaker 3: and actually having it again years later, it was like

544
00:28:43,000 --> 00:28:46,080
Speaker 3: very very exciting because we don't you don't see it

545
00:28:46,480 --> 00:28:50,760
Speaker 3: very often, but something fried, crispy, crispy, you know, grab

546
00:28:50,800 --> 00:28:54,040
Speaker 3: a whether it's a beer cold glass of winer or something.

547
00:28:54,800 --> 00:28:58,040
Speaker 3: But I definitely will never forget that for whatever reason.

548
00:28:58,680 --> 00:29:00,200
Speaker 3: Or the soup to puss On would be the other

549
00:29:00,200 --> 00:29:05,280
Speaker 3: one thes and the ruie would be something I'd find

550
00:29:05,360 --> 00:29:06,360
Speaker 3: very like comforting.

551
00:29:07,000 --> 00:29:15,880
Speaker 6: Well that's coach, Thanks very much much, Thanks very much,

552
00:29:16,880 --> 00:29:17,840
Speaker 6: thank you, thank you.

553
00:29:20,400 --> 00:29:23,640
Speaker 3: Ruthie's Table four was produced by Alex Bell, Robbie Hamilton

554
00:29:23,800 --> 00:29:27,080
Speaker 3: and Zad Rogers, with Andrew Sang and Bella Celina. This

555
00:29:27,160 --> 00:29:29,320
Speaker 3: has been an atomized production for iHeart Video.

556
00:29:34,080 --> 00:29:38,000
Speaker 1: Ruthie's Table four brought to you by Sky and Montclair