Restaurant Trends That Don’t Add Up | Inside Track

WEBVTT
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Hello everybody, and welcome.
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You are listening to The Restaurant Guys.
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I'm Mark Pascal and I'm
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and I'm here with
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Schott.
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Together we own Stage Left and Catherine Lombardi restaurants in
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in New Brunswick, New Jersey.
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We're here to bring
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the inside track on
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food, wine,
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and the finer
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things in life.
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are you today?
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Francis, I'm well.
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well.
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I am very excited.
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Our guests today are two of my favorite people.
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Um,
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so
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start out normally with a little banter between Mark and Francis, and then after the break we'll come back and we'll be interviewing Mark and Francis.
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know what's ironic about that?
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What?
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One of my favorite people will
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favorite
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on
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today.
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Thank
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be on.
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Thank you, for
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you for your high opinion of me.
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Uh, yeah, so every once in a while people ask all the time, they're like,"Can you guys do just a, a you guys only show?" So we got a few things to catch up on, so it's
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it's just focused
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us.
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Um, and the other, my fa- another favorite part of the show today is we're gonna get to drink on the podcast.
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Yay.
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it's it's good.
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So we have to say a special shout-out thank you to, our, longtime listener and friend, one of our regular listeners
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from the
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birth of the podcast on the radio
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Way back.
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One of the first- way
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back machine
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when podcasts were new.
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Kelvin has, Sent us a- an
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an article.
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He often sends us stuff that we sometimes
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on the show, and do on the show, and he's...
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he's,
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and he wrote about
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the the rebirth of this Hawaiian spirit.
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Mm-hmm.
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Um,
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I'm
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I'm gonna butcher the pronunciation but I'm gonna give it my best.
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It's ʻōkalāhau, I think is how
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how it's pronounced, and it
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made from, a root in Hawaii that is fermented
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and then distilled.
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it went away for a long time and there's been a real revival of the Hawaiian Native Spirit.
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It is pretty much the only alcohol of Hawaiian Native Spirit.
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And we'll tell you the story later.
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So anyway, I love Calvin.
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I've always loved Calvin.
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He's visited us
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us here,
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come to the restaurant many times.
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We've actually visited him in Chicago.
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we'll be out there again for Martini
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Expo.
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Yeah.
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us there.
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there.
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Yeah.
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what I love about Kelvin though, he sent us this article on the, and it was about how this new distillery, the Ola Distillery, was gonna make the best ever there.
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And, their initial bottling was gonna be numbered bottles that went to people who kinda crowdfunded and became early investors in
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in spirit.
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And then he sent us a
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He's like that.
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so I'm looking at this bottle of a
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By the way, if you ever
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By the way, if you ever wanna become friends with the
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Guys, sending a bottle is the best
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way.
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Or a box of cash.
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We will also take a
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a box of cash.
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No,
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so Calvin, thank you.
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we got...
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So
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pre-release we learned about it.
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We're gonna talk about it on the show anyway.
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And I think these first number bottles you had to be a member to get this first release.
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It's a big deal.
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There's a visitor center.
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You can- We'll put the
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link in the show notes where you can
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to the, distillery.
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When
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the Restaurant Guys go to Hawaii,
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Yeah, it's in Hilo on the Big Island.
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right on the
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on the water.
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It's supposed to be great.
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Um, anyway, so- I
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hope it doesn't suck.
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It
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c- exactly.
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Boy-
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c- Yeah, exactly.
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Boy.
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Uh, we're gonna tr- If you're hearing this show, it doesn't suck.
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Uh, but if it, if it, does, Jennifer's gonna trash it.
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So we've opened this beautiful box.
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And I'm opening the, certificate of authenticity that comes with the box.
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We have bottle number 125 of 150.
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Wow,
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wow.
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That's,
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that's very special.
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That feels special
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That does feel special.
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That feels special.
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And we're gonna open this bottle.
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So they
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they have rele- this isn't their first ever release.
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They have released before.
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They've won some great awards.
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Oh, this,
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a, it's a sealed wax top, but
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but they have conveniently made one that you can cut
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with a wine
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opener.
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All right, let's
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Let's see.
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Distilled from qui root.
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K- oh, ki varietal.
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I guess there are
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kinds of qui, like there's different kinds of,
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Yeah, I'm Very knowledgeable on
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on this subject.
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not, we are not knowledgeable at all, but it, there must be different,
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versions of it, you
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different kinds of mezcal.
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So that-
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this is pretty cool.
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So that-
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oak is gonna give a little bit of color, even if it's not for too, in there for too long
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it's really kind of a straw yellow
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gold.
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Yeah, it's got a real whiskey vibe.
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Wow.
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I've never smelled anything like that.
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It's got a real whiskey vibe.
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It's almost got a scotch-like note to it.
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But it's, it's, it's
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it's kinda honeyed.
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It's got definitely, you know, that honeysuckle
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and I say scotch'cause it's got kind of that
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clover field, Mm-hmm clover kinda thing.
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Very gentle
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for the-
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Yeah
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Well, it's 41.7%, so-
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Let's go.
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Yeah, yeah
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A whole
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new Richard
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Ladies and
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we have a new category
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Wow.
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Wow.
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I
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mean- Which super,
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know, I, I get that, that smokiness that you would get from a scotch-
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Right, right,
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But at the same time, I get that, that honey heather that, you get from an Irish
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whiskey.
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Yeah.
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You know, I got a little bit of that vibe in there at the same time, But I think more scotch-like than, than anything else.
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Time, but I think more scotch-like than, than anything else Yeah, but
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but there's
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a...
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it's got
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got a richness to it, and there's,
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there's that
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core of honey, and
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a viscous r-
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richness through it.
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And
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finish goes on forever.
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I'm a sh- super big fan.
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I think they sell this for, like, 500 bucks
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bottle.
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This is really
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cool.
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I
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It's really cool.
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I think they sell this for, like, 500 bucks
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for like 500 bucks a bottle.
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It's a lot.
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It's a lot.
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Um-
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Well, we are drinking
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a hand-labeled, hand-bottled 125
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125
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of
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of 150.
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Well, and I have to say, I'm an old, I'm a cynical old man, And this is a
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a brand n- something brand new under the sun.
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Uh, so- I'm, I'm very impressed
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all right.
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So if you are a friend of mine
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and you
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try this product, come in and, pour you a little sample.
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If you are not a friend of mine, I will tell you we're out of it.
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it.
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I, well, no,
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no, so Here's the deal.
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Here's what we're gonna do.
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If
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a Restaurant Guys regular, and if you are a Restaurant Guys regular,
00:05:56.397 --> 00:05:58.135
then within a month of or podcast,
00:05:58.376 --> 00:05:58.596
you
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come into Stage Left in Catherine Lombardi
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ask for us." We're
00:06:01.711 --> 00:06:02.331
usually here.
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But whether we are or we're not, if you want,
00:06:04.395 --> 00:06:04.696
the
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first two people who are Restaurant Guys regulars
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in and ask for
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for a little,
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little
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taste of this, we will pour you a little- We'll pour,
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you
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we'll pour you a little half ounce until we can't pour you a little half ounce anymore.
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Yeah, well no, first five guys.
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I'm
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I'm drinking the rest.
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You
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I'm only giving the first five
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drinking it.
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We can't, we're only getting the first five guys.
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I didn't say why we
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can't
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I was gonna say, when, why we can't have nice things?
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Yeah.
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Oh, there, there you go.
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All right, so let's tell everybody about this spirit,'cause I was fascinated to learn about it.
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So it's the Ola Distillery in Hilo.
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and what this is from
00:06:27.197 --> 00:06:27.996
from the ki root.
00:06:28.037 --> 00:06:28.947
So the ki root,
00:06:29.008 --> 00:06:29.587
K-I,
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is native
00:06:31.638 --> 00:06:33.134
the Hawaiian Island chain, and it
00:06:33.244 --> 00:06:33.734
it was
00:06:33.975 --> 00:06:37.325
produced throughout the Hawaiian Islands.........pre-European contact, right?
00:06:37.325 --> 00:06:38.085
So it was
00:06:38.624 --> 00:06:40.073
fermented, slightly
00:06:40.384 --> 00:06:43.888
'cause it has an okay sugar content, But it was a lightly fermented beverage.
00:06:43.888 --> 00:06:43.947
It
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It was really the only
00:06:45.207 --> 00:06:48.028
product that the native Hawaiians had on the, on the island, right?
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That's what I
00:06:48.817 --> 00:06:49.216
I read.
00:06:49.277 --> 00:06:49.506
Yeah.
00:06:49.797 --> 00:06:51.307
and then they encountered
00:06:51.508 --> 00:06:53.748
sailors who were like, Let's turn this up
00:06:53.750 --> 00:06:53.831
And then it
00:06:54.366 --> 00:06:54.647
a bit," right?
00:06:55.116 --> 00:06:55.496
And so it
00:06:55.591 --> 00:06:57.530
need more alcohol, less volume
00:06:57.587 --> 00:07:00.988
And then it became a stronger, uh, alcoholic product'cause they
00:07:01.037 --> 00:07:05.167
they fermen- they- Mm-hmm......c- and concentrated sugars more and fermented it better, and then they distilled it.
00:07:05.657 --> 00:07:07.006
And so this became,
00:07:07.337 --> 00:07:08.191
it's kind of a, a
00:07:08.431 --> 00:07:10.480
confluence of the native
00:07:11.020 --> 00:07:12.390
and then meeting European
00:07:12.561 --> 00:07:13.041
practices.
00:07:13.071 --> 00:07:14.681
And the name comes from...
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Okole Hao
00:07:16.850 --> 00:07:18.020
means iron butt
00:07:18.240 --> 00:07:18.630
because they
00:07:18.711 --> 00:07:21.394
ferment it in iron, rounded pots.
00:07:21.434 --> 00:07:22.215
And what everybody does- Yeah, that's what it meant.
00:07:22.215 --> 00:07:22.235
And what
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I'm, glad that's
00:07:22.823 --> 00:07:23.264
what it meant
00:07:23.264 --> 00:07:27.894
and, And what everybody doesn't know is- that was also Mark's nickname in high school- Iron,
00:07:28.004 --> 00:07:28.585
iron butt.
00:07:28.745 --> 00:07:29.705
Okay, there you go.
00:07:30.196 --> 00:07:30.946
so what emerged
00:07:30.965 --> 00:07:33.264
the iron butts was kind of, a
00:07:33.666 --> 00:07:34.205
moonshine.
00:07:34.426 --> 00:07:34.566
I'm
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they weren't aging it in virgin oak barrels
00:07:37.436 --> 00:07:38.535
in the, in the ships, but-
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There's a
00:07:39.057 --> 00:07:41.967
part of the story though that I, that I'm enjoying.
00:07:42.475 --> 00:07:43.735
This is in an old sugar
00:07:44.067 --> 00:07:47.957
that was built in 1924 is where the distillery is, and they've
00:07:47.985 --> 00:07:48.125
they've
00:07:48.278 --> 00:07:52.778
of repurposed that old sugar factory to become this distillery, and, uh, just a
00:07:52.885 --> 00:07:53.546
a cool story.
00:07:53.785 --> 00:07:54.015
Yeah.
00:07:54.115 --> 00:07:54.375
and if
00:07:54.445 --> 00:07:54.725
if you're
00:07:54.796 --> 00:07:55.245
you're, down there,
00:07:55.315 --> 00:07:55.815
it's worth a visit.
00:07:55.865 --> 00:07:56.705
I'm gonna visit
00:07:56.767 --> 00:07:56.827
it
00:07:56.846 --> 00:07:58.005
it if if I'm- For sure I'm out,
00:07:58.065 --> 00:07:59.644
it it looks beautiful and it's
00:07:59.676 --> 00:08:02.855
it's a cool story and they, obviously were taking great care
00:08:03.004 --> 00:08:03.875
the fermentation.
00:08:03.955 --> 00:08:05.065
it's three different stills.
00:08:05.264 --> 00:08:05.585
They have two
00:08:05.596 --> 00:08:08.015
two different kinds of continuous stills and a pot still.
00:08:08.274 --> 00:08:09.825
Uh, obviously they're taking a lot of care.
00:08:09.825 --> 00:08:09.898
It's
00:08:10.099 --> 00:08:11.188
Has everyone tuned off yet?
00:08:11.188 --> 00:08:11.869
Are we- I I just did.
00:08:11.869 --> 00:08:12.099
Can I
00:08:12.100 --> 00:08:12.260
All right.
00:08:12.270 --> 00:08:12.331
They also make a smoked-
00:08:12.389 --> 00:08:12.438
just...
00:08:12.458 --> 00:08:12.649
Sorry.
00:08:12.738 --> 00:08:13.317
sorry.
00:08:13.548 --> 00:08:13.707
They
00:08:13.729 --> 00:08:13.879
They
00:08:14.028 --> 00:08:16.528
make a smoked- version,'cause you were talking about smoky before.
00:08:16.538 --> 00:08:16.557
Yeah.
00:08:16.567 --> 00:08:18.807
This isn't that, with local woods.
00:08:19.068 --> 00:08:26.708
And one of the cool things they do is when they make the spirit, they put it in barrels that they rotate every day.
00:08:27.288 --> 00:08:28.913
And so you read a lot about-
00:08:29.139 --> 00:08:29.649
You mean like
00:08:29.890 --> 00:08:30.061
they
00:08:30.307 --> 00:08:30.700
You mean like riddling they rotate?
00:08:30.700 --> 00:08:30.758
yeah.
00:08:30.758 --> 00:08:30.967
yeah.
00:08:30.967 --> 00:08:32.687
They, they turn the barrel every day.
00:08:32.828 --> 00:08:33.308
Okay.
00:08:33.373 --> 00:08:35.722
is, but you can't age things very long on islands
00:08:35.902 --> 00:08:38.481
a lot of wind, a lot of heat, a lot of dryness, you know.
00:08:38.802 --> 00:08:40.131
Seven years in there's nothing left
00:08:40.134 --> 00:08:40.144
the
00:08:40.273 --> 00:08:40.312
in the barrel.
00:08:40.312 --> 00:08:41.003
Right, evaporation.
00:08:41.003 --> 00:08:41.331
You know?
00:08:41.562 --> 00:08:49.351
they turn it every day...and they're taking advantage of And one of the things they say, which is not what the indigenous spirit was when it wasn't aged in oak,
00:08:49.873 --> 00:08:53.423
with the fact that oak respires, you know, that you get Mm-hmm......some respiration to it,
00:08:53.621 --> 00:08:56.812
the salty air, the tropical air, the tropical breezes
00:08:57.293 --> 00:08:58.043
give it a unique
00:08:58.142 --> 00:08:59.912
like happens with some rums.
00:09:00.221 --> 00:09:02.381
but they also, they agitate it every day cause it
00:09:02.442 --> 00:09:03.082
it does what those
00:09:03.601 --> 00:09:04.432
bottlings do.
00:09:04.471 --> 00:09:06.621
Like, so one of the things that's popular
00:09:07.393 --> 00:09:09.023
is they've taken to
00:09:09.361 --> 00:09:11.881
aging a lot of different whiskeys on ships,
00:09:12.102 --> 00:09:13.362
sending them around the world.
00:09:13.617 --> 00:09:14.967
And one of the things that happens with them,
00:09:15.105 --> 00:09:25.115
they're in sealed containers, not oak, but one of the things that happens with them is they're agitated all the time'cause the boat is always moving, And they, conjecture that that has an effect on the spirit.
00:09:25.278 --> 00:09:25.518
So-
00:09:25.538 --> 00:09:27.467
So sitting next to you is a lot like me
00:09:27.499 --> 00:09:28.098
a whiskey on a
00:09:28.117 --> 00:09:28.518
on a boat.
00:09:28.637 --> 00:09:28.837
Why is that
00:09:28.908 --> 00:09:29.649
I'm agitated
00:09:29.768 --> 00:09:30.278
all the time.
00:09:31.654 --> 00:09:32.764
I didn't see that coming.
00:09:33.024 --> 00:09:34.194
I'm really surprised.
00:09:34.334 --> 00:09:34.485
I'm
00:09:34.507 --> 00:09:35.168
I'm really surprised.
00:09:35.284 --> 00:09:38.694
Um, but I don't roll you around, every day only'cause I can't.
00:09:38.745 --> 00:09:38.855
I
00:09:38.927 --> 00:09:39.307
I would.
00:09:39.387 --> 00:09:39.967
I would if I could.
00:09:40.321 --> 00:09:42.770
Jefferson Ocean Aged Bourbon is tremendous,
00:09:43.028 --> 00:09:43.447
the cask
00:09:43.680 --> 00:09:43.990
strength.
00:09:44.230 --> 00:09:45.770
So we love the ocean
00:09:45.987 --> 00:09:46.377
trend.
00:09:46.377 --> 00:09:48.967
I I find that it does affect the spirit because we have a lot of-
00:09:48.971 --> 00:09:49.081
lot
00:09:49.111 --> 00:09:51.951
gotta tell you, it was one of those things that I just thought was malarkey.
00:09:52.530 --> 00:09:53.350
Mm-hmm.
00:09:53.350 --> 00:09:53.400
Mm-hmm.
00:09:53.400 --> 00:09:53.451
And it,
00:09:53.560 --> 00:09:53.790
there it
00:09:53.951 --> 00:09:54.132
it was.
00:09:54.313 --> 00:09:56.193
it's great It produces great spirit.
00:09:56.204 --> 00:10:02.084
because you have the Jefferson regular right next to the Jefferson Ocean aged, and the only difference is one has been sent on a voyage for
00:10:02.134 --> 00:10:02.803
for eight months.
00:10:02.853 --> 00:10:03.283
Mm-hmm.
00:10:03.454 --> 00:10:04.194
you're like, Oh, it's,
00:10:04.423 --> 00:10:05.073
it's different." It's different.
00:10:05.183 --> 00:10:05.524
Anyway, so-
00:10:05.524 --> 00:10:06.353
No question it's different.
00:10:06.573 --> 00:10:07.713
so they do that here.
00:10:07.874 --> 00:10:08.866
Little bit of the history.
00:10:09.001 --> 00:10:15.009
it was lightly alcoholic, then it was greater alcoholic, then it was distilled, then it was banned
00:10:15.557 --> 00:10:17.377
by King Kamehameha I.
00:10:18.048 --> 00:10:18.768
'cause everybody's getting
00:10:18.928 --> 00:10:19.528
on the island.
00:10:20.048 --> 00:10:20.617
Then,
00:10:20.932 --> 00:10:24.111
the ban was lifted by King Kamehameha
00:10:24.399 --> 00:10:24.569
So
00:10:24.581 --> 00:10:26.751
know what everybody in our generation
00:10:26.778 --> 00:10:27.448
you know what everybody in our generation knows about- Of
00:10:27.711 --> 00:10:29.650
course when you say King Kamehameha.
00:10:29.879 --> 00:10:30.579
I don't know, Mark.
00:10:30.769 --> 00:10:32.110
What's the story-
00:10:32.400 --> 00:10:36.201
of a man named Brady who was living with three boys of his own?
00:10:36.410 --> 00:10:38.967
All right, for All you young people, I wanna tell him of that Brady Bunch
00:10:39.475 --> 00:10:47.860
So they went to Hawaii and they found a King Kamehameha idol on the beach, and it turns out it was cursed.
00:10:48.605 --> 00:10:55.415
and Greg had a surfing accident, and then Peter got attacked by a, a, giant spider.
00:10:55.855 --> 00:11:01.175
And then all sorts of bad things happened until they returned the idol to its rightful
00:11:01.725 --> 00:11:03.499
So I don't know if you're familiar with the
00:11:03.579 --> 00:11:04.269
the term jump
00:11:04.398 --> 00:11:04.605
shark.
00:11:04.605 --> 00:11:05.375
Do you know that, do
00:11:05.480 --> 00:11:05.539
do you know
00:11:05.649 --> 00:11:06.458
that, do you know that term?
00:11:06.499 --> 00:11:06.879
Do you know what that
00:11:06.909 --> 00:11:07.319
that means?
00:11:07.908 --> 00:11:11.168
so jump the shark means, like, when you've just gone too far.
00:11:11.168 --> 00:11:11.928
it's over, it's...
00:11:12.149 --> 00:11:12.828
And it was...
00:11:13.038 --> 00:11:21.149
So as the Happy Days franchise kept going, and they just ran out of stuff to write about, they went somewhere, and Fonzie not only is a motorcycle guy,
00:11:21.389 --> 00:11:22.509
He was water skiing,
00:11:22.658 --> 00:11:32.048
and then there's a shark, and then Fonzie jumps the shark, He jumped the shark, and that was when everybody, even nine-year-olds were like,"Okay, this show's too stupid." I can't watch I can't
00:11:32.169 --> 00:11:32.929
can't watch it anymore."
00:11:33.088 --> 00:11:36.778
And the similar episode for The Brady Bunch was the Hawaiian vacation with
00:11:36.815 --> 00:11:37.596
I loved...
00:11:37.605 --> 00:11:37.735
It
00:11:37.779 --> 00:11:38.909
It was a two-parter.
00:11:39.720 --> 00:11:39.860
Okay?
00:11:40.228 --> 00:11:40.958
I forgot
00:11:41.216 --> 00:11:42.385
loved that show.
00:11:42.720 --> 00:11:44.289
You're just not thinking like a 10-year-old
00:11:44.391 --> 00:11:44.829
just not thinking like a 10-year-old.
00:11:44.829 --> 00:11:45.033
Yeah, I know.
00:11:45.033 --> 00:11:49.336
I'm thinking like an old man, and to finish the history of this particular
00:11:49.504 --> 00:11:55.593
spirit, in 1889 a smuggled bottle earned a bronze medal at the Paris Exposition,
00:11:55.805 --> 00:11:56.696
and so it had
00:11:56.913 --> 00:11:58.374
international standing.
00:11:58.613 --> 00:11:59.103
So
00:11:59.385 --> 00:12:00.475
what happens after World War
00:12:00.644 --> 00:12:00.653
II.
00:12:00.810 --> 00:12:02.346
I- it was illegal.
00:12:02.524 --> 00:12:05.254
moonshiners were doing it, some World War II people
00:12:05.265 --> 00:12:05.725
stationed there.
00:12:05.725 --> 00:12:07.456
My dad was actually stationed on Hawaii in World
00:12:07.463 --> 00:12:07.693
World War
00:12:07.783 --> 00:12:08.673
So was Uncle Joe
00:12:09.083 --> 00:12:11.043
never never heard of this spirit from either
00:12:11.096 --> 00:12:11.505
Joe or
00:12:11.524 --> 00:12:12.025
or my dad.
00:12:12.370 --> 00:12:12.980
but then it kind
00:12:13.038 --> 00:12:14.268
faded away completely,
00:12:14.365 --> 00:12:15.635
like, if you were a tourist,
00:12:15.768 --> 00:12:17.658
you could buy a souvenir bottle.
00:12:17.837 --> 00:12:22.807
But what the souvenir bottles were, was they were, either bourbon or some other neutral spirit with some
00:13:50.056 --> 00:13:50.535
extract
00:13:50.555 --> 00:13:54.825
of the ki root in it And so it wasn't really being made on any scale at all.
00:13:55.035 --> 00:13:55.045
Fakey
00:13:55.081 --> 00:13:55.731
Fakey fake.
00:13:55.791 --> 00:13:56.882
fakey fakey fakey, fake.
00:13:57.122 --> 00:13:57.652
Um, and
00:13:57.654 --> 00:14:00.045
it's, I think it's really tremendous that,
00:14:00.902 --> 00:14:01.192
you know,
00:14:01.285 --> 00:14:03.653
there's a a renaissance, if you will, of this,
00:14:03.672 --> 00:14:03.692
I'm
00:14:03.713 --> 00:14:04.144
uh, great
00:14:04.801 --> 00:14:06.951
a big fan of new categories, so let's go.
00:14:06.951 --> 00:14:07.692
Let's make 10 of
00:14:07.771 --> 00:14:08.442
of these.
00:14:08.581 --> 00:14:10.031
Let's have 10 different versions
00:14:10.291 --> 00:14:10.852
and
00:14:11.331 --> 00:14:12.122
out a new category.
00:14:12.263 --> 00:14:13.094
thanks Kelvin for
00:14:13.112 --> 00:14:13.731
for sending it.
00:14:13.741 --> 00:14:15.281
We're gonna be right back with our guests.
00:14:15.281 --> 00:14:16.142
As you know, our favorite
00:14:16.233 --> 00:14:17.223
we ever have, us.
00:14:17.233 --> 00:14:18.134
So stick with us.
00:14:18.153 --> 00:14:18.314
we'll be
00:14:18.321 --> 00:14:19.211
we'll be back in just a second.
00:14:20.324 --> 00:14:20.485
Okay.
00:14:20.675 --> 00:14:21.286
Hey there, everybody.
00:14:21.286 --> 00:14:21.735
Welcome back.
00:14:21.735 --> 00:14:22.566
It's Mark and Francis.
00:14:22.796 --> 00:14:23.026
So
00:14:23.059 --> 00:14:24.519
are we gonna talk about today, Mark?
00:14:24.519 --> 00:14:25.950
We have no guests, so we have to
00:14:25.975 --> 00:14:27.286
to, like, talk about our own stuff.
00:14:27.296 --> 00:14:28.135
You know, it's funny, we
00:14:28.144 --> 00:14:28.523
so
00:14:28.665 --> 00:14:30.105
much stuff to talk about
00:14:30.374 --> 00:14:31.084
that we're like,
00:14:31.675 --> 00:14:33.485
We need to do a show Right with just us
00:14:33.655 --> 00:14:33.915
Right
00:14:34.135 --> 00:14:36.425
because we have too many topics we wanna get to.
00:14:36.519 --> 00:14:36.700
Well,
00:14:36.836 --> 00:14:43.536
the first thing I wanna talk about is I think the Green Star experiment was very interesting in the
00:14:43.849 --> 00:14:44.309
Guide,
00:14:44.745 --> 00:14:44.995
and
00:14:45.099 --> 00:14:46.210
really nobody to talk about that with
00:14:46.215 --> 00:14:46.951
with except Michelin.
00:14:47.136 --> 00:14:48.156
Michelin Man.
00:14:48.156 --> 00:14:51.436
We could have had the Michelin Man on the show, but, uh, he was unavailable
00:14:51.591 --> 00:14:52.852
'cause he doesn't really exist.
00:14:52.926 --> 00:14:55.007
So, um, let's talk about the Green Stars.
00:14:55.007 --> 00:14:55.527
Will you tell everyone
00:14:55.811 --> 00:14:56.741
what Green Stars were?
00:14:56.741 --> 00:15:08.839
So Green Stars were a Michelin accolade that that you could earn by sourcing local and really focusing on your ingredients being sustainable, it more than that.
00:15:09.039 --> 00:15:10.650
also the way you treated your Oh, my
00:15:10.809 --> 00:15:13.869
God, mental health of your employees overall.
00:15:14.139 --> 00:15:22.071
I just think that It, it really never had a chance, and I think the reason it never had a chance is because how could you...
00:15:22.183 --> 00:15:22.923
a lot of people
00:15:23.102 --> 00:15:25.662
wanted to go for it, how could you vet them all?
00:15:26.011 --> 00:15:27.652
There's so many metrics.
00:15:27.701 --> 00:15:29.331
Dude, if two people wanted to go for it, how do
00:15:29.374 --> 00:15:29.973
vet them all?
00:15:29.973 --> 00:15:30.173
Well,
00:15:30.182 --> 00:15:30.317
them all?
00:15:30.317 --> 00:15:30.912
Well, you have a lot of,
00:15:31.023 --> 00:15:31.554
you had a lot of
00:15:31.632 --> 00:15:33.491
of people trying to get a Green Michelin Star.
00:15:33.642 --> 00:15:37.383
Our friend Michael Cimarusti at Providence a, a, Michelin Green Star.
00:15:37.383 --> 00:15:38.324
and, and there's no doubt.
00:15:38.324 --> 00:15:41.916
I mean, we know people who work for him now Mm-hmm and who used to work for him at a high level, and
00:15:41.916 --> 00:15:42.396
you know, he
00:15:42.564 --> 00:15:43.874
really does everything to-
00:15:43.903 --> 00:15:46.406
Right down to the, beehive on the roof.
00:15:46.450 --> 00:15:46.759
yeah.
00:15:47.227 --> 00:16:03.727
I think it's good to recognize restaurants that do those things, but you know, when you're awarding a Michelin Star for service or, or a, a Bib Gourmand or multiple stars, it's about sending in a critic who judges what the diner's experience is with service and food.
00:16:03.737 --> 00:16:04.616
That's pretty-
00:16:04.656 --> 00:16:05.636
Judges the product.
00:16:05.696 --> 00:16:06.267
Yeah, and you
00:16:06.267 --> 00:16:07.936
may- They, they Judge the results.
00:16:08.027 --> 00:16:09.376
And, and, you know, you can...
00:16:09.376 --> 00:16:11.846
Y- you judge what the customer gets when they go- Mm-hmm.
00:16:11.846 --> 00:16:13.446
into the dining room, And you may get that wrong.
00:16:13.456 --> 00:16:15.206
You may visit on three bad nights.
00:16:15.297 --> 00:16:15.466
Mm-hmm.
00:16:15.537 --> 00:16:16.176
You might have a
00:16:16.470 --> 00:16:16.690
that's
00:16:16.856 --> 00:16:18.176
not that good, but Michelin Star...
00:16:18.257 --> 00:16:24.686
Michelin was always known for having great reviewers who remained anonymous, who visited several times, and, you
00:16:24.759 --> 00:16:25.529
could judge a product.
00:16:25.529 --> 00:16:26.029
But if you're
00:16:26.196 --> 00:16:27.886
trying to judge all those other things,
00:16:28.349 --> 00:16:32.869
you gotta send in somebody to, like, cross-reference receipts,......uh, do mental health
00:16:33.017 --> 00:16:34.106
checks on the employ- It
00:16:34.180 --> 00:16:35.920
foolish endeavor, I think,
00:16:35.940 --> 00:16:36.096
and
00:16:36.160 --> 00:16:36.879
the way they
00:16:37.146 --> 00:16:37.686
did it
00:16:37.799 --> 00:16:38.259
they were like,
00:16:38.716 --> 00:16:40.636
Oh, well, we, you answer a
00:16:41.519 --> 00:16:42.619
Now, no one has ever lied on
00:16:42.656 --> 00:16:44.096
on a questionnaire as far as we know.
00:16:45.096 --> 00:16:46.257
But might they exaggerate?
00:16:46.257 --> 00:16:46.386
But
00:16:46.836 --> 00:16:54.557
you know they vetted some of that, you know- Yeah, but- You know from talking to Michael they spent some time vetting Providence and making sure it was Green Star worthy.
00:16:54.896 --> 00:16:56.156
I think the problem,
00:16:56.349 --> 00:16:57.710
honestly from where I sit,
00:16:58.386 --> 00:17:09.297
was y- you just can't use all those resources to, to truly vet all the places that want a Michelin Green Star- I or that are, that are in line to possibly get one.
00:17:09.307 --> 00:17:11.456
Well, I 100% agree with you there.
00:17:11.456 --> 00:17:13.626
But I think even if you wanted to...
00:17:13.626 --> 00:17:17.116
Do you remember the story we did, um, I think this was in the old,
00:17:17.324 --> 00:17:18.104
the, before the
00:17:18.126 --> 00:17:18.366
the resu-
00:17:19.263 --> 00:17:19.824
the, before the
00:17:19.856 --> 00:17:21.416
the resurrected restaurant guys.
00:17:21.426 --> 00:17:21.446
Mm-hmm.
00:17:21.456 --> 00:17:22.846
We did a story on a like a-
00:17:22.846 --> 00:17:25.166
Resurrected and Restaurant Guys, let's not do that.
00:17:25.206 --> 00:17:25.537
Okay.
00:17:25.846 --> 00:17:26.116
Let's...
00:17:26.517 --> 00:17:26.646
It's a little-
00:17:26.943 --> 00:17:27.653
no, we're gonna hold
00:17:27.747 --> 00:17:28.876
off- It just feels a little bit,
00:17:28.903 --> 00:17:30.793
That is a little bit, uh- No, We'll wait until we start our cult blasphemous.
00:17:30.793 --> 00:17:31.903
We'll wait until we start our cult.
00:17:31.983 --> 00:17:32.314
Anyway,
00:17:32.493 --> 00:17:34.886
th- but there was a, a a young chef
00:17:35.054 --> 00:17:35.394
who
00:17:35.586 --> 00:17:40.997
opened a sustainable restaurant on an island, and he claimed that everything they served
00:17:41.153 --> 00:17:41.783
came from that
00:17:41.797 --> 00:17:42.216
that island.
00:17:42.216 --> 00:17:42.896
Mm-hmm.
00:17:42.896 --> 00:17:44.076
And we're like,"Well, sir-"
00:17:44.223 --> 00:17:44.624
Where
00:17:44.792 --> 00:17:46.962
is your two acre chicken coop?" You know what I mean?
00:17:46.962 --> 00:17:47.133
Mm-hmm.
00:17:47.143 --> 00:17:47.613
It was like be...
00:17:47.633 --> 00:17:49.052
It was physically impossible- Right.
00:17:49.052 --> 00:17:49.432
I,
00:17:49.432 --> 00:17:49.512
I
00:17:49.512 --> 00:17:51.413
do remember that...for everything to come from that I do remember that story.
00:17:51.413 --> 00:17:51.552
But, but
00:17:51.733 --> 00:17:52.074
so-
00:17:52.373 --> 00:17:52.843
some stuff
00:17:52.913 --> 00:17:54.743
come from the island, And
00:17:54.772 --> 00:17:56.732
And it was when workers who worked for him
00:17:57.084 --> 00:17:57.183
the
00:17:57.252 --> 00:17:57.812
the whistle.
00:17:57.853 --> 00:17:58.282
Outed him.
00:17:58.913 --> 00:17:59.153
How would they know?
00:17:59.153 --> 00:17:59.273
Um, so how would
00:17:59.282 --> 00:17:59.423
would
00:17:59.653 --> 00:18:00.743
know that you're gonna cross-reference
00:18:00.893 --> 00:18:01.073
his
00:18:01.364 --> 00:18:02.453
for a year to see which
00:18:02.633 --> 00:18:03.752
eggs come from where?
00:18:03.873 --> 00:18:03.913
Uh.
00:18:03.962 --> 00:18:04.093
It
00:18:04.114 --> 00:18:04.983
it was a fool's errand.
00:18:05.043 --> 00:18:05.413
I, it was a
00:18:05.423 --> 00:18:05.923
was a fool's errand.
00:18:05.982 --> 00:18:08.363
It seems really, really difficult to do.
00:18:08.952 --> 00:18:09.133
Uh-
00:18:09.173 --> 00:18:09.812
Anyway, they pulled it.
00:18:09.873 --> 00:18:10.413
And you know what?
00:18:10.512 --> 00:18:11.802
Kudos for them for trying,
00:18:11.903 --> 00:18:14.124
but I'm glad they pulled it cause I thought, Oh, there's a lot of
00:18:14.143 --> 00:18:15.752
of opportunity for bullshitting here."
00:18:15.762 --> 00:18:16.192
So,
00:18:16.306 --> 00:18:25.518
you know, on the topic of Michelin, uh, you and I haven't really covered There are a lot more places where Michelin restaurants are being reviewed.
00:18:26.685 --> 00:18:32.938
And a lot more types of restaurants are getting Michelin stars and Michelin recog- recognition
00:18:33.363 --> 00:18:33.803
right now.
00:18:33.823 --> 00:18:34.063
Yeah.
00:18:34.523 --> 00:18:36.623
And some of that I
00:18:36.726 --> 00:18:37.316
as a really
00:18:37.473 --> 00:18:38.013
good thing,
00:18:38.865 --> 00:18:39.536
and some of
00:18:39.563 --> 00:18:40.313
of that I see
00:18:40.346 --> 00:18:43.226
a, like Michelin being a little both
00:18:43.383 --> 00:18:45.213
deluded and Diluted
00:18:45.983 --> 00:18:47.793
Diluted and Deluded.
00:18:47.823 --> 00:18:48.093
Yes.
00:18:48.113 --> 00:18:48.283
That
00:18:48.304 --> 00:18:49.064
great, Mark.
00:18:49.064 --> 00:18:49.644
I like that.
00:18:50.083 --> 00:18:50.453
We should
00:18:50.544 --> 00:18:51.314
a band, and that should be
00:18:51.373 --> 00:18:51.953
be its name.
00:18:51.953 --> 00:18:53.313
Diluted and Deluded.
00:18:53.692 --> 00:18:55.663
Um, yeah, well, you know, it's funny.
00:18:55.682 --> 00:18:57.783
I think the problem is,
00:18:58.336 --> 00:19:00.697
And we could spend all day talking about this, and we're not gonna do that
00:19:00.727 --> 00:19:01.227
Yeah, but just
00:19:01.227 --> 00:19:03.086
So no worries for those of you who are about to turn us off.
00:19:03.096 --> 00:19:03.447
but the
00:19:04.567 --> 00:19:06.288
but the Michelin stars were, I
00:19:06.356 --> 00:19:06.646
I think
00:19:06.748 --> 00:19:08.908
one star had a, had a cast a broad net.
00:19:08.908 --> 00:19:08.998
But
00:19:09.067 --> 00:19:11.037
But when you get to two and three stars, historically
00:19:11.127 --> 00:19:11.418
it has
00:19:11.437 --> 00:19:17.487
has always been fine linen tablecloth, fine dining rooted in Mm-hmm the Western tradition, and they're trying to broaden that out.
00:19:17.836 --> 00:19:18.667
And I think it's great
00:19:18.718 --> 00:19:19.377
broaden that out, but
00:19:19.437 --> 00:19:25.095
but I just think that you need to, have a different category w- A Michelin three star restaurant
00:19:25.216 --> 00:19:26.466
not be a sandwich truck under it.
00:19:26.535 --> 00:19:26.575
it.
00:19:26.575 --> 00:19:26.595
Mm-hmm.
00:19:26.605 --> 00:19:26.795
Now,
00:19:26.956 --> 00:19:27.165
I'm
00:19:27.394 --> 00:19:27.894
exaggerating.
00:19:27.954 --> 00:19:28.265
Right.
00:19:28.265 --> 00:19:28.414
Yeah.
00:19:28.585 --> 00:19:28.674
It's,
00:19:28.674 --> 00:19:32.465
it's- I, I, and I guess what you and I are saying there is it can't just taste good.
00:19:32.592 --> 00:19:33.052
Yeah,
00:19:33.225 --> 00:19:34.704
Can't just be super tasty.
00:19:34.704 --> 00:19:36.862
There's got, there's gotta be more to it than that.
00:19:37.031 --> 00:19:39.585
I think that brings up the issue are restaurant critics still
00:19:39.806 --> 00:19:40.135
at all?
00:19:40.335 --> 00:19:41.174
And, and I think
00:19:41.175 --> 00:19:42.226
grew up in a time
00:19:42.565 --> 00:19:47.285
when restaurant critics were everything, and they'd visit you once every year or two years- I think Michelin is still important
00:19:47.285 --> 00:19:47.904
or three years.
00:19:48.015 --> 00:19:48.414
Yes.
00:19:48.434 --> 00:19:49.105
So you have to...
00:19:49.115 --> 00:19:51.065
Y- if, and those are restaurant critics.
00:19:51.065 --> 00:19:53.366
are, are, are four diamonds from,
00:19:53.476 --> 00:19:54.006
AAA
00:19:54.192 --> 00:19:55.063
still important?
00:19:55.123 --> 00:19:55.333
Oh,
00:19:55.333 --> 00:19:55.403
it's important.
00:19:55.403 --> 00:19:58.452
It's not as important as it once was, but still important.
00:19:58.482 --> 00:20:00.452
So those, those people are critics.
00:20:00.473 --> 00:20:01.047
think I think
00:20:01.047 --> 00:20:01.656
for our
00:20:02.038 --> 00:20:03.788
growing up they were too important.
00:20:03.847 --> 00:20:04.280
And I think-
00:20:04.396 --> 00:20:05.826
...that in this day and
00:20:05.867 --> 00:20:06.337
and age-
00:20:06.872 --> 00:20:10.531
Jim, Jim from Sheboygan who- Yeah who comes in and says- But, but it's- your staircase
00:20:10.701 --> 00:20:10.981
is,
00:20:11.278 --> 00:20:11.848
too steep
00:20:11.899 --> 00:20:12.159
Yeah.
00:20:12.379 --> 00:20:12.548
Yeah.
00:20:12.749 --> 00:20:14.399
And it should- It's a little- should be disqualified.
00:20:14.409 --> 00:20:19.989
Well, look, there are problems with both sides, but I think there are places in the world for professional writers like Michelin and the, and the professional food
00:20:20.143 --> 00:20:20.932
out there still.
00:20:21.303 --> 00:20:22.083
Um, and
00:20:22.119 --> 00:20:24.739
and I think maybe we don't give them enough credit these days.
00:20:24.749 --> 00:20:24.769
Mm-hmm.
00:20:24.932 --> 00:20:25.722
Um, but I
00:20:25.778 --> 00:20:26.308
I think it's good
00:20:26.383 --> 00:20:27.133
a balance like that.
00:20:27.321 --> 00:20:34.601
So, yeah, the Green Star thing, I think is a failed experiment and- Yeah you know, well, well-headed- You know, well-meaning-
00:20:34.641 --> 00:20:35.821
Kudos to them for trying it,
00:20:35.851 --> 00:20:35.990
you know?
00:20:36.171 --> 00:20:39.631
But I think it, I think it had too much red tape.
00:20:39.691 --> 00:20:39.891
Yeah,
00:20:39.920 --> 00:20:41.069
I don't think Too much investigation
00:20:41.078 --> 00:20:41.969
don't think it was possible to
00:20:42.000 --> 00:20:42.120
to
00:20:42.120 --> 00:20:42.200
do
00:20:42.454 --> 00:20:45.365
so there's a lot in this world that people try, and I, you
00:20:45.475 --> 00:20:45.815
give a lot
00:20:45.845 --> 00:20:47.755
lot of credit to people who try things, and some things
00:20:47.775 --> 00:20:48.625
gonna work out well.
00:20:49.365 --> 00:20:49.634
Let's
00:20:49.684 --> 00:20:51.355
about another thing that I
00:20:51.384 --> 00:20:57.654
I think it's a fraught issue that m- may not be working so well
00:20:57.658 --> 00:20:57.865
certain communities.
00:20:57.865 --> 00:20:58.144
I don't
00:20:58.164 --> 00:20:58.434
I don't think
00:20:58.434 --> 00:21:02.775
fraught issue,'cause I,'cause I know what you're gonna talk about,'cause we had a, a, a pregame today- Yeah
00:21:02.904 --> 00:21:03.154
Yep
00:21:03.255 --> 00:21:04.374
where we talked about, mocktail bars.
00:21:04.834 --> 00:21:05.340
bars.
00:21:06.173 --> 00:21:08.254
Bars that only make
00:21:08.473 --> 00:21:10.004
non-alcoholic cocktails.
00:21:10.014 --> 00:21:10.554
Yeah.
00:21:10.754 --> 00:21:15.024
And I, you know, I, The reason we're talking about this is is I saw in the news yet
00:21:15.173 --> 00:21:16.524
another one closed,
00:21:16.963 --> 00:21:17.274
uh,
00:21:17.463 --> 00:21:18.223
in Brooklyn.
00:21:18.423 --> 00:21:19.483
a- a- and I'm like-
00:21:19.554 --> 00:21:19.754
like,
00:21:19.913 --> 00:21:20.213
They're,
00:21:20.453 --> 00:21:21.814
they're going to keep closing.
00:21:21.814 --> 00:21:22.244
Yeah.
00:21:22.244 --> 00:21:22.344
It's
00:21:22.494 --> 00:21:23.153
they're, and they
00:21:23.213 --> 00:21:26.473
they may keep opening, but they're definitely going to keep closing.
00:21:26.483 --> 00:21:26.504
Yeah.
00:21:26.963 --> 00:21:28.584
They're going to keep closing
00:21:28.913 --> 00:21:29.854
because
00:21:30.463 --> 00:21:31.683
anybody can do it.
00:21:32.094 --> 00:21:34.173
And if that's your only purpose...
00:21:34.213 --> 00:21:34.304
I
00:21:34.364 --> 00:21:35.153
I don't wanna say anybody
00:21:35.264 --> 00:21:36.983
it, because obviously some people are gonna
00:21:37.014 --> 00:21:38.004
gonna do it better than other people do it.
00:21:38.004 --> 00:21:38.183
Yeah.
00:21:38.354 --> 00:21:39.933
I mean, anybody can ma- make a chicken.
00:21:39.963 --> 00:21:40.443
Correct.
00:21:40.804 --> 00:21:41.911
But Right
00:21:42.035 --> 00:21:44.884
you have some of the greatest cocktail minds in
00:21:44.911 --> 00:21:45.691
in the world
00:21:46.105 --> 00:21:52.765
working on non-alcoholic drinks at Sunken Harbor Club or Kathleen Lombardi or the
00:21:52.921 --> 00:21:53.800
Clover Club
00:21:53.811 --> 00:21:54.361
Or Dead Rabbit.
00:21:54.371 --> 00:21:55.111
Or Dead Rabbit.
00:21:55.115 --> 00:21:55.154
Or Dead Rabbit Yeah.
00:21:55.375 --> 00:21:59.144
And some of the greatest cocktail minds and and flavor minds
00:21:59.300 --> 00:22:01.821
and flavor mixers in the world
00:22:01.985 --> 00:22:02.845
are working on
00:22:03.020 --> 00:22:04.701
non-alcoholic spirits.
00:22:05.351 --> 00:22:07.240
And for you to come in
00:22:07.815 --> 00:22:09.204
and open one of these
00:22:09.411 --> 00:22:10.290
places
00:22:10.488 --> 00:22:11.367
where your
00:22:11.534 --> 00:22:14.557
choices are so limited- know I think is a problem
00:22:14.563 --> 00:22:15.263
because
00:22:16.044 --> 00:22:18.134
There's no reason to go to a cocktail bar that only serves
00:22:18.490 --> 00:22:20.870
cocktails because you
00:22:21.014 --> 00:22:21.604
can go
00:22:21.650 --> 00:22:24.069
a cocktail bar and have non-alcoholic cocktails,
00:22:24.564 --> 00:22:27.463
unless you don't want to be around people who are drinking.
00:22:27.794 --> 00:22:29.034
Well, I think that if you,
00:22:29.759 --> 00:22:29.949
if
00:22:30.114 --> 00:22:36.604
you don't wanna have alcoholic cocktails and you go to a non-alcoholic cocktail bar, I can see why you might want to do that.
00:22:36.604 --> 00:22:37.114
Mm-hmm.
00:22:37.114 --> 00:22:38.723
and I can see how some of those great minds
00:22:38.749 --> 00:22:40.038
go off and open their own cocktail
00:22:40.193 --> 00:22:44.933
bars, and maybe some of these non-alcoholic cocktail bars,'cause we haven't been to many, maybe they're doing amazing work.
00:22:45.594 --> 00:22:46.733
I think there is just
00:22:47.249 --> 00:22:47.639
less
00:22:47.834 --> 00:22:49.374
social about that.
00:22:49.374 --> 00:22:52.774
And I think, we think that non-alcoholic cocktails are very important to have
00:22:52.939 --> 00:22:54.818
as part of a cocktail program, or at least I do.
00:22:54.818 --> 00:22:54.899
do.
00:22:54.943 --> 00:22:55.203
Do you?
00:22:55.223 --> 00:22:55.524
Uh-huh.
00:22:55.769 --> 00:22:57.960
So yes, but I, but I, disagree
00:22:58.104 --> 00:22:58.963
with you a little bit on
00:22:59.029 --> 00:22:59.250
one.
00:22:59.819 --> 00:23:01.400
I don't think they need to be
00:23:01.564 --> 00:23:02.604
any less social.
00:23:03.299 --> 00:23:03.789
I th-
00:23:03.933 --> 00:23:04.634
I look at
00:23:04.940 --> 00:23:06.880
from an economics perspective, like
00:23:06.884 --> 00:23:08.163
like I do a lot of things, right?
00:23:08.193 --> 00:23:08.223
Sure.
00:23:08.274 --> 00:23:08.544
Yeah.
00:23:08.970 --> 00:23:09.980
Is this sustainable?
00:23:09.990 --> 00:23:11.440
Will this continue to work?
00:23:11.960 --> 00:23:15.230
And you're, when you're single-headed
00:23:15.394 --> 00:23:16.163
like this
00:23:16.630 --> 00:23:20.630
and you wanna be extraordinary, you have to
00:23:20.663 --> 00:23:21.703
to be better
00:23:21.930 --> 00:23:22.920
than the people who
00:23:23.074 --> 00:23:25.554
are doing it as part of their
00:23:26.000 --> 00:23:26.230
Yep.
00:23:26.230 --> 00:23:26.450
Yep.
00:23:26.450 --> 00:23:26.890
Okay?
00:23:27.009 --> 00:23:27.150
You
00:23:27.173 --> 00:23:28.044
You have to be better than
00:23:28.059 --> 00:23:28.950
are, And
00:23:29.094 --> 00:23:29.574
I don't
00:23:29.840 --> 00:23:30.170
how
00:23:30.624 --> 00:23:31.733
any of the,
00:23:32.450 --> 00:23:32.740
uh, we'll
00:23:32.754 --> 00:23:33.564
we'll call them mocktail
00:23:33.750 --> 00:23:34.640
even though the, I
00:23:34.703 --> 00:23:35.144
I know that
00:23:35.319 --> 00:23:35.860
some people.
00:23:35.860 --> 00:23:36.930
I'm sorry if you're upset.
00:23:37.576 --> 00:23:39.437
but there's no reason to
00:23:39.591 --> 00:23:40.030
go to
00:23:40.156 --> 00:23:42.037
places other than to
00:23:42.047 --> 00:23:43.759
around, not be around people who are drinking.
00:23:44.136 --> 00:23:44.846
That's, That's, the
00:23:44.870 --> 00:23:45.759
the only reason I
00:23:45.797 --> 00:23:51.656
to go to those places Why wouldn't you go to Sunken Harbor Club and have one of the great non-alcoholic cocktails in
00:23:51.811 --> 00:23:52.631
all the world?
00:23:53.161 --> 00:23:53.891
Why would you go
00:23:54.084 --> 00:23:54.673
one of these
00:23:54.827 --> 00:23:55.526
other places
00:23:55.789 --> 00:23:56.204
unless you're
00:23:56.233 --> 00:23:57.163
you're going to a coffee bar?
00:23:57.374 --> 00:23:59.534
Well, I think you are right in that you
00:23:59.653 --> 00:24:00.133
you
00:24:00.284 --> 00:24:03.384
cast a broader net with a great bar that serves both
00:24:03.732 --> 00:24:03.843
and
00:24:03.884 --> 00:24:04.994
and non-alcoholic cocktails.
00:24:05.013 --> 00:24:05.173
I,
00:24:05.723 --> 00:24:07.943
I'll throw out to you, I think a coffee bar is a good analogy.
00:24:07.994 --> 00:24:20.084
I think that going out for drinks is a social thing, and we can welcome into the larger social environment of people going out for drinks people who come for non-alcoholic cocktails.
00:24:20.614 --> 00:24:23.163
The reality is people who come for the non-alcoholic cocktail
00:24:23.182 --> 00:24:23.783
probably staying for
00:24:23.814 --> 00:24:25.153
one or two and going anyway.
00:24:25.163 --> 00:24:25.284
Well,
00:24:25.284 --> 00:24:26.074
that's why I'm talking about the
00:24:26.556 --> 00:24:26.836
right?
00:24:27.145 --> 00:24:28.046
You're, you're
00:24:28.223 --> 00:24:29.554
probably not staying and
00:24:29.665 --> 00:24:29.956
dinner.
00:24:30.115 --> 00:24:30.276
You're
00:24:30.423 --> 00:24:36.054
probably not staying and having- Well the, the extra things that you would have in that atmosphere.
00:24:36.203 --> 00:24:40.524
Well, so what you're saying, but what you're saying is that people will, who will go for a non-alcoholic cocktail
00:24:40.732 --> 00:24:41.853
will be having dinner and a
00:24:41.943 --> 00:24:42.804
a non-alcoholic cocktail,
00:24:42.874 --> 00:24:43.284
right?
00:24:43.284 --> 00:24:43.733
Mm-hmm.
00:24:43.733 --> 00:24:47.244
But what I mean is if you go to a bar, forget cocktail bar.
00:24:48.173 --> 00:24:49.733
you and I have been to bars
00:24:49.823 --> 00:24:51.833
to get a bottle of mediocre beer and play
00:24:51.983 --> 00:24:52.903
darts, right?
00:24:52.913 --> 00:24:53.933
Mm-hmm.
00:24:53.943 --> 00:24:54.203
If it
00:24:54.232 --> 00:24:54.303
a
00:24:54.384 --> 00:24:57.354
a non-alcoholic beer bar, we wouldn't have
00:24:57.403 --> 00:24:58.673
there to play darts, and there's
00:24:58.834 --> 00:24:59.213
something
00:24:59.663 --> 00:25:01.303
about alcohol itself
00:25:01.864 --> 00:25:03.213
for many people
00:25:03.333 --> 00:25:04.173
that s- other people
00:25:04.193 --> 00:25:04.644
people wanna be
00:25:04.702 --> 00:25:06.343
participate in it to whatever level,
00:25:06.713 --> 00:25:09.624
But nobody goes to the non-alcoholic beer bar and
00:25:09.833 --> 00:25:10.763
out for four hours
00:25:10.903 --> 00:25:12.433
listening to music and throwing darts.
00:25:12.504 --> 00:25:12.644
I- It
00:25:12.686 --> 00:25:13.096
doesn't happen
00:25:13.144 --> 00:25:13.423
happen
00:25:13.443 --> 00:25:15.254
I guess my point is more
00:25:15.865 --> 00:25:16.645
two, factions of
00:25:16.693 --> 00:25:17.354
of people are already
00:25:17.497 --> 00:25:17.895
this niche.
00:25:17.905 --> 00:25:18.026
Mm-hmm.
00:25:18.076 --> 00:25:20.977
one faction is the, the coffee bar,
00:25:21.294 --> 00:25:22.423
and they're doing their thing,
00:25:22.540 --> 00:25:23.431
kudos to them.
00:25:23.691 --> 00:25:25.331
they they filled a void that,
00:25:25.818 --> 00:25:27.108
that I didn't even know existed.
00:25:27.121 --> 00:25:27.161
Right.
00:25:27.391 --> 00:25:30.290
But they definitely have done it, and congratulations, and they're doing it.
00:25:30.808 --> 00:25:31.759
And the other is
00:25:31.913 --> 00:25:32.074
the
00:25:32.221 --> 00:25:33.342
true cocktail bar
00:25:33.634 --> 00:25:34.514
where people are going out
00:25:34.521 --> 00:25:35.442
out to socialize,
00:25:35.804 --> 00:25:36.494
and actually it's
00:25:36.572 --> 00:25:36.771
it's an...
00:25:36.802 --> 00:25:37.031
There's
00:25:37.173 --> 00:25:40.961
one, the, restaurant that is serving cocktails
00:25:41.110 --> 00:25:42.170
and wine and Yeah...liquor
00:25:42.221 --> 00:25:42.672
those things.
00:25:43.031 --> 00:25:44.132
Those places are
00:25:44.279 --> 00:25:45.250
already filling
00:25:45.372 --> 00:25:45.741
void.
00:25:45.751 --> 00:25:45.771
Yeah.
00:25:45.960 --> 00:25:46.247
Yes.
00:25:46.256 --> 00:25:46.586
now you're
00:25:46.605 --> 00:25:47.306
you're gonna also
00:25:47.566 --> 00:25:48.586
against restaurants that
00:25:48.615 --> 00:25:50.806
that have no liquor licenses, which we have a lot of here
00:25:50.816 --> 00:25:51.256
Jersey-
00:25:51.425 --> 00:25:51.635
yeah
00:25:51.852 --> 00:25:53.672
which are serving non-alcoholic cocktails.
00:25:54.231 --> 00:25:58.761
to go to a, a bar that is not serving alcoholic cocktails, that is
00:25:58.792 --> 00:25:59.792
is not serving,
00:25:59.961 --> 00:26:00.312
a
00:26:00.451 --> 00:26:01.652
restaurant menu,
00:26:01.981 --> 00:26:03.259
I, just don't see the need for it.
00:26:03.369 --> 00:26:08.572
I don't see how that mocktail bar, stays in business for a long period of time,
00:26:09.001 --> 00:26:09.382
and,
00:26:09.885 --> 00:26:10.786
so far I'm right.
00:26:11.244 --> 00:26:12.874
I agree with everything you said,
00:26:13.035 --> 00:26:13.055
t-
00:26:13.391 --> 00:26:17.520
I say that the non-alcoholic bar, the bar that serves
00:26:17.954 --> 00:26:20.545
even if it's mediocre, but if it's in a good place and it's
00:26:20.561 --> 00:26:21.230
it's convenient,
00:26:21.404 --> 00:26:22.575
people will go there and hang out all
00:26:22.611 --> 00:26:26.030
all afternoon and watch the game, or just hang out with each other, or go there and meet and talk.
00:26:26.421 --> 00:26:28.461
But people are not going to the...
00:26:28.841 --> 00:26:31.351
the You go to the coffee, bar, you have your coffee, you leave.
00:26:31.441 --> 00:26:34.651
Nobody stays at the coffee bar all afternoon drinking coffee for four hours.
00:26:35.071 --> 00:26:37.655
And I think it's just a, it's a different social milieu You
00:26:37.872 --> 00:26:40.031
so Jennifer has just brought to us a
00:26:40.047 --> 00:26:40.537
point, that
00:26:40.692 --> 00:26:41.312
she sits in a
00:26:41.497 --> 00:26:43.011
bar, and spends
00:26:43.148 --> 00:26:43.577
three or four
00:26:43.721 --> 00:26:43.991
there.
00:26:44.281 --> 00:26:46.142
And Francis' retort to that was,
00:26:46.718 --> 00:26:47.988
"Well, how many do you have?" And she
00:26:48.102 --> 00:26:49.092
Two." And
00:26:49.238 --> 00:26:49.938
my point to
00:26:50.072 --> 00:26:50.422
is,
00:26:50.817 --> 00:26:52.448
and while Jennifer's sitting there,
00:26:53.312 --> 00:26:54.352
70 people
00:26:54.498 --> 00:26:54.908
go up to
00:26:54.951 --> 00:26:56.162
counter, grab a
00:26:56.268 --> 00:26:59.198
a to-go coffee, Yeah and go, and go Yeah...and do
00:26:59.251 --> 00:26:59.592
thing.
00:26:59.602 --> 00:27:00.011
Yeah, yeah.
00:27:00.011 --> 00:27:05.771
And the difference is people aren't gonna go into a mocktail bar, grab their mocktail, take it
00:27:05.847 --> 00:27:06.438
it to go,
00:27:06.582 --> 00:27:07.832
and drive home down the,
00:27:07.884 --> 00:27:07.973
the
00:27:08.186 --> 00:27:08.286
down the freeway.
00:27:08.286 --> 00:27:08.966
Al- although I have to tell you, I
00:27:09.064 --> 00:27:09.844
I think it's kinda interesting.
00:27:09.844 --> 00:27:10.703
I think of Jersey City,
00:27:10.786 --> 00:27:11.086
everybody were
00:27:11.193 --> 00:27:11.683
were walking around
00:27:11.786 --> 00:27:12.736
fancy mocktails
00:27:12.898 --> 00:27:13.163
down the
00:27:13.193 --> 00:27:14.403
down the street- I think it'd really
00:27:14.536 --> 00:27:15.155
the whole town.
00:27:15.155 --> 00:27:15.756
I really do.
00:27:16.173 --> 00:27:16.413
I
00:27:16.423 --> 00:27:16.963
just- Out for a dog
00:27:17.115 --> 00:27:17.506
Yeah, that
00:27:17.518 --> 00:27:19.688
that was a happy- a little puppuccino and a, and a-
00:27:19.764 --> 00:27:20.374
a- Well-......and a mocktail
00:27:20.425 --> 00:27:21.675
A puppuccino.
00:27:21.726 --> 00:27:21.976
I love it.
00:27:22.236 --> 00:27:24.686
I honestly, I think I would like it better if it
00:27:24.703 --> 00:27:26.304
it was actual cocktails, But I think...
00:27:26.645 --> 00:27:28.576
But here, every place that serves cocktails should
00:27:28.713 --> 00:27:29.034
serve mocktails.
00:27:29.463 --> 00:27:31.584
I just think that- Yes...you can, but you can, Well,
00:27:31.604 --> 00:27:33.284
and now you have that's happening.
00:27:33.304 --> 00:27:33.614
yes.
00:27:33.614 --> 00:27:33.834
yes.
00:27:33.844 --> 00:27:35.294
So that's why I think there's not
00:27:35.388 --> 00:27:37.288
space economically.
00:27:37.337 --> 00:27:38.018
But- Again, I don't,
00:27:38.203 --> 00:27:39.084
I, I'm not talking
00:27:39.138 --> 00:27:40.097
philosophically here.
00:27:40.278 --> 00:27:40.488
I'm
00:27:40.634 --> 00:27:43.374
talking about economically, I don't know how to make that
00:27:43.607 --> 00:27:44.827
work, and it appears
00:27:44.973 --> 00:27:45.900
that nobody does.
00:27:46.007 --> 00:27:48.577
what I was gonna say earlier is every place that serves
00:27:48.622 --> 00:27:51.761
cocktails should serve a mocktail, but if they don't, they're gonna be fine as
00:27:51.764 --> 00:27:52.254
as a business.
00:27:52.254 --> 00:27:52.274
Mm-hmm.
00:27:52.334 --> 00:27:54.064
'Cause you can, you can have a standalone
00:27:54.302 --> 00:27:55.432
bar, beer bar, whatever.
00:27:55.741 --> 00:27:58.026
It just isn't economically viable to have
00:27:58.086 --> 00:27:58.270
a, a
00:27:58.324 --> 00:27:58.396
bar.
00:27:58.396 --> 00:27:58.606
I,
00:27:58.606 --> 00:27:58.957
I don't
00:27:59.050 --> 00:27:59.540
formula.
00:27:59.794 --> 00:28:00.054
Maybe
00:28:00.107 --> 00:28:01.048
economically possible,
00:28:01.213 --> 00:28:02.514
and maybe somebody's gonna figure out
00:28:02.528 --> 00:28:02.948
formula,
00:28:03.384 --> 00:28:04.064
but it ain't gonna be
00:28:04.240 --> 00:28:05.944
there's end our mocktail bar.
00:28:05.944 --> 00:28:06.546
discussion
00:28:07.156 --> 00:28:08.156
I need a drink before we
00:28:08.483 --> 00:28:09.644
so we'll be back in just a moment.
00:28:09.703 --> 00:28:10.183
Stick with
00:28:10.289 --> 00:28:10.430
On
00:28:10.433 --> 00:28:17.885
On the other side, I'm gonna give you a hack for and the ever-rising cost of wine lists in America, something we discovered when we were out at
00:28:18.273 --> 00:28:18.413
so you
00:28:18.415 --> 00:28:18.976
so you don't wanna go
00:28:19.684 --> 00:28:20.174
Hey there, folks.
00:28:20.174 --> 00:28:20.694
Welcome back.
00:28:20.954 --> 00:28:24.005
So Mark, I have a hack that I, I shared with you when we were
00:28:24.006 --> 00:28:24.586
were out
00:28:24.806 --> 00:28:25.046
That's
00:28:25.168 --> 00:28:25.428
cause I
00:28:25.506 --> 00:28:26.415
I usually call you
00:28:26.965 --> 00:28:27.365
It's funny'cause I
00:28:27.476 --> 00:28:27.566
a hack.
00:28:27.566 --> 00:28:27.635
So,
00:28:28.528 --> 00:28:29.018
so tell me
00:28:29.036 --> 00:28:29.836
me about your Hack-
00:28:29.996 --> 00:28:30.436
Hack- Do you know, Do you-
00:28:30.505 --> 00:28:33.475
you- do you know the thing about us is
00:28:33.612 --> 00:28:34.288
us is
00:28:34.394 --> 00:28:35.134
know you never
00:28:35.276 --> 00:28:38.155
call me anything behind my back that you don't call me to my face.
00:28:39.365 --> 00:28:41.414
Because you call me everything to my face,
00:28:41.855 --> 00:28:42.105
Which
00:28:42.154 --> 00:28:42.904
fine, which is
00:28:42.905 --> 00:28:43.365
is great.
00:28:43.796 --> 00:28:43.976
I
00:28:44.077 --> 00:28:45.827
am meaner to you on the show, you are
00:28:45.836 --> 00:28:46.885
are meaner to me in real life.
00:28:46.895 --> 00:28:49.276
Oh, that's not- That's not true.
00:28:49.365 --> 00:28:50.336
I think that's not true.
00:28:50.659 --> 00:28:52.568
So I came up with a hack I wanna share with everybody.
00:28:52.568 --> 00:28:53.098
We were out in
00:28:53.135 --> 00:28:54.415
in Aspen at the Aspen Food
00:28:54.519 --> 00:28:54.879
Festival.
00:28:54.879 --> 00:28:54.969
Let
00:28:55.016 --> 00:28:55.905
Let me tell you something.
00:28:56.269 --> 00:28:56.819
It's not
00:28:57.343 --> 00:28:57.462
in
00:28:57.490 --> 00:28:58.009
in Aspen
00:28:58.432 --> 00:28:59.142
It- Aspen.
00:28:59.152 --> 00:28:59.951
is a city
00:29:00.160 --> 00:29:00.670
for the
00:29:01.112 --> 00:29:01.302
Yeah.
00:29:01.552 --> 00:29:01.902
Okay?
00:29:01.932 --> 00:29:02.182
But it
00:29:02.220 --> 00:29:07.440
it doesn't mean that that the non-rich can't go and visit and have little samples while
00:29:07.583 --> 00:29:07.692
can't go and visit and have Little samples.
00:29:07.692 --> 00:29:07.722
while they're there.
00:29:07.722 --> 00:29:08.013
Little
00:29:08.422 --> 00:29:09.211
Little samples.
00:29:09.211 --> 00:29:09.582
Little samples, and then Yeah
00:29:09.660 --> 00:29:10.259
skedaddle.
00:29:10.259 --> 00:29:10.279
Do
00:29:10.752 --> 00:29:10.873
Little samples.
00:29:10.873 --> 00:29:12.013
you gotta- you know how you keep poor people out
00:29:12.019 --> 00:29:12.640
out of your town?
00:29:12.640 --> 00:29:13.100
Do you
00:29:13.173 --> 00:29:15.646
how you keep poor people out of your town, You build it on the
00:29:15.693 --> 00:29:16.507
the top of a mountain.
00:29:16.600 --> 00:29:17.269
anyway, so
00:29:17.444 --> 00:29:17.730
I realized-
00:29:17.730 --> 00:29:19.664
Cause I thought it was your lowest bottle of
00:29:19.777 --> 00:29:19.927
is
00:29:20.065 --> 00:29:21.215
$180.
00:29:21.257 --> 00:29:21.287
Uh, no.
00:29:21.636 --> 00:29:21.747
I
00:29:21.855 --> 00:29:22.394
1- I thought that was
00:29:22.447 --> 00:29:23.237
of the ways to keep
00:29:23.394 --> 00:29:24.005
poor people out
00:29:24.225 --> 00:29:25.704
of your town hundred, 125.
00:29:25.704 --> 00:29:25.918
Yeah.
00:29:26.018 --> 00:29:26.208
but
00:29:26.345 --> 00:29:27.035
but honestly,
00:29:27.141 --> 00:29:27.721
prices are
00:29:27.788 --> 00:29:29.188
are rising in restaurants, and prices
00:29:29.894 --> 00:29:31.264
Francis and I are, are traveling a
00:29:31.357 --> 00:29:32.894
a lot right now, uh, as you know.
00:29:32.903 --> 00:29:34.364
Thank you Restaurant Guys listeners,
00:29:34.370 --> 00:29:35.527
supporting, that little
00:29:35.671 --> 00:29:36.091
dream of
00:29:36.233 --> 00:29:36.524
And the
00:29:36.571 --> 00:29:37.800
the regulars in particular.
00:29:37.811 --> 00:29:37.841
Mm-hmm.
00:29:37.841 --> 00:29:39.411
Thank you everyone who's a paid subscriber.
00:29:39.411 --> 00:29:40.111
Thank you very much.
00:29:40.191 --> 00:29:41.520
but the more we
00:29:41.664 --> 00:29:42.265
travel, the
00:29:42.421 --> 00:29:44.141
we see, and it's happening fast.
00:29:44.694 --> 00:29:44.835
Yeah.
00:29:44.835 --> 00:29:44.865
It's
00:29:45.040 --> 00:29:45.401
fast.
00:29:45.605 --> 00:29:45.965
It, we're
00:29:46.071 --> 00:29:46.980
back to cities we were
00:29:46.985 --> 00:29:49.105
were at last year, and we're seeing
00:29:49.411 --> 00:29:50.300
this, this whole
00:29:50.485 --> 00:29:54.115
escalation of wine prices and wine lists.
00:29:54.144 --> 00:29:57.704
Well, and look, we, we own our building, so I think our rate of increase has
00:29:57.750 --> 00:29:59.069
slower than most.
00:29:59.110 --> 00:30:01.990
Like, other people- have caught up and, to, to us and gone past us.
00:30:02.240 --> 00:30:04.250
But, uh, it's, everyone's got, everyone's
00:30:04.384 --> 00:30:05.444
under tremendous pressure.
00:30:05.454 --> 00:30:06.355
Everything's uh, more
00:30:06.590 --> 00:30:07.759
you don't need to hear us whine about
00:30:07.904 --> 00:30:08.134
that.
00:30:08.134 --> 00:30:14.865
But what you do face as a consumer is we're facing wine lists where the floor, where the minimum bottle of wine
00:30:15.090 --> 00:30:15.500
was
00:30:15.664 --> 00:30:19.265
49, then was 59, then was 65.
00:30:19.315 --> 00:30:21.825
In New York City, 80 bucks is the
00:30:22.290 --> 00:30:23.891
and 80, 89 bucks is the
00:30:23.924 --> 00:30:24.035
the
00:30:24.371 --> 00:30:24.881
And-......I see
00:30:25.105 --> 00:30:26.245
any wine on any
00:30:26.313 --> 00:30:26.420
list.
00:30:26.420 --> 00:30:29.210
And in a lot of places 80 bucks, you know, you have four bottles of wine
00:30:29.355 --> 00:30:30.467
between 80 and 100- Mm-hmm
00:30:30.470 --> 00:30:32.220
and, 100, and you don't want those four bottles of wine,
00:30:32.240 --> 00:30:32.581
you know, Right.
00:30:32.611 --> 00:30:32.750
and
00:30:32.765 --> 00:30:35.154
And it's the bottle that if you went to a liquor store you could buy for 12 bucks.
00:30:35.204 --> 00:30:37.275
So here's the interesting thing that
00:30:37.461 --> 00:30:40.382
I discovered out there, and I realize is kinda true overall.
00:30:40.632 --> 00:30:46.971
More and More restaurants who are like,"Listen, the rent is so high, I can't charge less than 80 bucks a bottle for a bottle of
00:30:47.115 --> 00:30:47.355
of wine." Yeah.
00:30:47.355 --> 00:30:47.515
I...
00:30:47.515 --> 00:30:47.745
I...
00:30:48.075 --> 00:30:50.855
and but, but they wanna have a more
00:30:51.312 --> 00:30:52.112
wine by the glass
00:30:52.255 --> 00:30:52.615
program.
00:30:52.615 --> 00:30:55.914
So if they're charging where we were 100,
00:30:55.914 --> 00:30:58.795
120 bucks for the cheapest bottle of wine- Well, because what end, in- invariably what ends up happening if you, if your wine list
00:30:58.821 --> 00:31:01.641
too expensive, people will go to beer or wine by the glass
00:31:01.805 --> 00:31:02.704
or cocktails.
00:31:02.985 --> 00:31:03.215
Right.
00:31:03.225 --> 00:31:03.725
So
00:31:03.807 --> 00:31:04.867
you want your wine by
00:31:04.872 --> 00:31:10.491
by the glass list to be a little more approachable so it's in line with beer or cocktails, right?
00:31:10.552 --> 00:31:10.902
So what
00:31:10.904 --> 00:31:11.845
smart wine buyers are
00:31:11.922 --> 00:31:13.372
are doing, and yes, you're exactly right, but
00:31:13.434 --> 00:31:14.965
a lot of smart wine buyers are doing
00:31:15.142 --> 00:31:19.852
is they're bringing in wines specifically for by the glass.
00:31:20.271 --> 00:31:22.422
But those wines at a fair markup
00:31:23.035 --> 00:31:26.704
might be lower than the floor they wanna have-...for their wine by the
00:31:26.721 --> 00:31:27.662
the bottle.
00:31:28.112 --> 00:31:30.721
And so what we started doing was
00:31:31.164 --> 00:31:31.535
I
00:31:31.731 --> 00:31:33.342
I noticed that was happening at a
00:31:33.615 --> 00:31:34.144
out there,
00:31:34.322 --> 00:31:35.042
and, I've done
00:31:35.105 --> 00:31:36.125
couple times since,
00:31:37.011 --> 00:31:43.132
and I noticed that there was a really good glass of wine in their mid by the glass pricing.
00:31:43.837 --> 00:31:44.357
Let's even call
00:31:44.362 --> 00:31:45.902
call it 25 bucks a glass, right?
00:31:46.372 --> 00:31:47.275
R- or 20
00:31:47.412 --> 00:31:47.701
bucks a
00:31:47.701 --> 00:31:47.832
glass.
00:31:47.832 --> 00:31:48.461
Yeah, 20, 25
00:31:48.518 --> 00:31:49.638
a glass so something that would be
00:31:49.781 --> 00:31:51.102
80 or 100 bucks a bottle.
00:31:52.375 --> 00:31:52.735
So
00:31:52.981 --> 00:31:53.922
I, we looked at something that
00:31:53.954 --> 00:31:54.505
20 bucks a
00:31:54.582 --> 00:31:55.142
a glass,
00:31:56.404 --> 00:31:57.465
their lowest bottle...
00:31:57.505 --> 00:31:58.585
I, I, didn't want anything
00:31:58.711 --> 00:31:59.771
under 120 that
00:31:59.805 --> 00:32:00.207
on their wine list,
00:32:00.281 --> 00:32:02.221
list, but they had some really thoughtful selections
00:32:02.305 --> 00:32:02.835
by the glass
00:32:02.971 --> 00:32:03.172
list.
00:32:03.862 --> 00:32:06.052
And this is an important question you have to ask.
00:32:06.225 --> 00:32:06.384
you
00:32:06.521 --> 00:32:07.531
say to the waiter, the
00:32:07.735 --> 00:32:10.704
"How many glasses do you get out of a bottle of wine?" Cause
00:32:10.842 --> 00:32:12.231
some people pour four ounces, some
00:32:12.285 --> 00:32:12.944
pour five, and
00:32:12.981 --> 00:32:14.172
and some people pour six, right?
00:32:14.201 --> 00:32:14.402
Yep.
00:32:14.785 --> 00:32:15.855
And the,
00:32:16.072 --> 00:32:19.042
the sommelier said,"Well, we generally get f- uh,
00:32:19.204 --> 00:32:20.634
and a half glasses out of a bottle of
00:32:20.771 --> 00:32:23.092
of wine." And I said, Well,
00:32:23.454 --> 00:32:26.755
okay, this$20 a glass wine, how much is this by the bottle?
00:32:26.755 --> 00:32:29.134
I don't see it on your bottle list." He's like,"Oh, that's not on the list." I said,
00:32:29.692 --> 00:32:29.942
"Well,
00:32:30.055 --> 00:32:30.404
if I were to
00:32:30.521 --> 00:32:31.552
to order a bottle of this?
00:32:31.562 --> 00:32:31.792
Can I
00:32:31.835 --> 00:32:36.045
one?" He's like,"Yeah, you can have that for 80 bucks." I'm like,"Oh, okay.
00:32:36.305 --> 00:32:37.125
We'll do that
00:32:37.431 --> 00:32:38.311
I was with Francis
00:32:38.451 --> 00:32:39.721
when, he did this the first time,
00:32:40.260 --> 00:32:41.260
that bottle of wine,
00:32:41.441 --> 00:32:42.141
I believe,
00:32:42.591 --> 00:32:43.171
was more
00:32:43.240 --> 00:32:44.260
interesting, a
00:32:44.280 --> 00:32:45.230
a better value,
00:32:45.661 --> 00:32:46.621
and made
00:32:46.760 --> 00:32:50.661
us happier than any of those wines under$120 on that list that we looked at.
00:32:50.671 --> 00:32:51.040
Yeah.
00:32:51.111 --> 00:32:51.371
Yeah.
00:32:51.371 --> 00:32:52.238
So there's a new hack
00:32:52.260 --> 00:32:53.260
and I think that
00:32:53.918 --> 00:32:54.347
only...
00:32:54.817 --> 00:32:58.028
People r- respect what you're doing when you ask the question, but you have to ask,
00:32:58.121 --> 00:32:59.911
How many glasses you get out of a bottle?
00:33:00.081 --> 00:33:01.971
Hey, what if I, were to just order a bottle of this?
00:33:02.260 --> 00:33:03.061
and uh, it's a
00:33:03.148 --> 00:33:03.367
a new
00:33:03.434 --> 00:33:05.345
we ordered an$80 bottle of wine
00:33:05.879 --> 00:33:06.519
there was nothing
00:33:06.562 --> 00:33:07.761
wanted to drink for under 120.
00:33:07.919 --> 00:33:09.449
And I, I think that's a, a, trick that's
00:33:09.552 --> 00:33:10.112
come in handy.
00:33:10.112 --> 00:33:11.491
So there's a little restaurant guy's
00:33:11.879 --> 00:33:11.929
hack
00:33:12.048 --> 00:33:12.078
hack.
00:33:12.088 --> 00:33:14.389
So Francis, what you don't know-
00:33:14.709 --> 00:33:14.969
Yeah
00:33:15.179 --> 00:33:17.026
is that I had a hack
00:33:17.186 --> 00:33:20.375
very similar to this before you had this hack.
00:33:20.436 --> 00:33:20.855
Tell me.
00:33:21.826 --> 00:33:23.011
Well, I
00:33:23.123 --> 00:33:23.423
went
00:33:23.573 --> 00:33:24.502
to a restaurant-
00:33:24.783 --> 00:33:25.023
Yeah
00:33:25.240 --> 00:33:30.542
and I, needed to to leave relatively quickly and and I didn't want to wait for them to
00:33:30.576 --> 00:33:31.726
to make me a whole pizza.
00:33:32.605 --> 00:33:34.026
So I said,
00:33:34.382 --> 00:33:36.281
"Can I get six slices of
00:33:36.415 --> 00:33:37.165
this pizza?"
00:33:38.102 --> 00:33:40.451
And they were like,"Well, I can make you a pie." And
00:33:40.496 --> 00:33:41.296
And I said,"No,
00:33:41.711 --> 00:33:42.302
I'll just take
00:33:42.436 --> 00:33:43.556
these six slices."
00:33:43.656 --> 00:33:43.767
it
00:33:43.796 --> 00:33:44.105
it more
00:33:44.342 --> 00:33:46.011
And they heated up my six slices.
00:33:46.011 --> 00:33:46.652
It was the same price.
00:33:46.942 --> 00:33:48.451
They heated up my six slices.
00:33:48.731 --> 00:33:48.872
I
00:33:49.036 --> 00:33:51.526
got out of there in six minutes, And I was on
00:33:51.572 --> 00:33:51.971
way.
00:33:52.112 --> 00:33:52.991
So I've been doing
00:33:53.115 --> 00:33:54.145
your little hack
00:33:54.642 --> 00:33:55.082
since the
00:33:55.086 --> 00:33:55.216
the'80s.
00:33:56.425 --> 00:33:58.736
How is it that you're
00:33:58.747 --> 00:34:02.297
fancy with the fancy upbringing and my dad drove a truck for Reingold?
00:34:02.307 --> 00:34:03.326
How, how is that?
00:34:03.366 --> 00:34:03.886
That should be
00:34:04.036 --> 00:34:04.506
switched.
00:34:04.566 --> 00:34:05.865
that should really be switched.
00:34:05.895 --> 00:34:08.715
I think maybe we were, we were born to the wrong
00:34:08.800 --> 00:34:08.811
I
00:34:08.925 --> 00:34:08.936
I
00:34:09.134 --> 00:34:09.453
It's
00:34:10.365 --> 00:34:11.056
think maybe.
00:34:11.085 --> 00:34:11.355
Very
00:34:11.556 --> 00:34:12.005
possible.
00:34:12.005 --> 00:34:12.324
I think my
00:34:12.360 --> 00:34:14.081
always want a football player and He didn't get
00:34:14.188 --> 00:34:15.134
he wanted me, And I wanted
00:34:15.181 --> 00:34:16.786
wanted my dad to be able to lift a keg.
00:34:16.846 --> 00:34:17.496
Yeah, there you go.
00:34:17.505 --> 00:34:17.615
So.
00:34:18.105 --> 00:34:18.875
Anyway, I hope you
00:34:18.960 --> 00:34:20.451
have enjoyed the time with just The
00:34:20.476 --> 00:34:21.355
The Restaurant Guys.
00:34:21.545 --> 00:34:23.445
It's intimate little things like this that bring us so
00:34:23.510 --> 00:34:24.240
closer together.
00:34:24.240 --> 00:34:24.750
Don't you think?
00:34:25.121 --> 00:34:25.280
us.
00:34:25.300 --> 00:34:25.540
Hey,
00:34:25.585 --> 00:34:26.295
wanna support us
00:34:26.420 --> 00:34:27.610
and support the things we do,
00:34:27.746 --> 00:34:27.936
we
00:34:28.070 --> 00:34:30.061
would really appreciate you doing a couple things.
00:34:30.061 --> 00:34:30.380
One
00:34:30.395 --> 00:34:31.895
tell a friend about The Restaurant Guys.
00:34:32.096 --> 00:34:34.761
If you like us, we would love for more people to know about the show.
00:34:35.125 --> 00:34:36.065
and if you could
00:34:36.201 --> 00:34:37.311
find your way to subscribe
00:34:37.315 --> 00:34:40.706
the price of a nice cup of coffee every month, uh, you can have
00:34:40.770 --> 00:34:40.840
have
00:34:40.996 --> 00:34:44.036
with The Restaurant Guys and, we would appreciate that very much.
00:34:44.306 --> 00:34:44.786
I'm Francis
00:34:44.920 --> 00:34:45.280
Szott.
00:34:45.331 --> 00:34:45.780
And I'm Mark
00:34:46.206 --> 00:34:46.536
We are The
00:34:46.581 --> 00:34:47.650
The Restaurant Guys, and
00:34:47.699 --> 00:34:51.389
find out more about us, as always, at restaurantguyspodcast.com.