Fat Joe & Jadakiss break bread with Mario Carbone & talk food, hip hop & Jada's Italian heritage

00:00:00
Speaker 1: I feel like both of you guys been adopted by the time.

00:00:02
Speaker 2: Yeah, we have him.

00:00:03
Speaker 3: He's right, he got the facts, he got something going on out there.

00:00:06
Speaker 2: Where is Jade? Because Italian? To the point my daughter's asking me, is he really your Talian? I tell you, are you Italian?

00:00:13
Speaker 1: Jada? You gotta get to get the twenty three and me?

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Speaker 4: Ship man, what are you two doing back here?

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Speaker 1: Welcome? You're enough and this guy's never seen here before. Only Miami. You can't get.

00:00:47
Speaker 3: In Miami, you can't get That's the heart of reservation. This is you better stop Mary yo. This guy tastes care of me to the old time.

00:00:56
Speaker 5: I feel like I should teach you a couple of things because being like you're hear a lot in case I'm not here, maybe you could just jump in next time.

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Speaker 2: I can't make toast Man.

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Speaker 1: Come back here.

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Speaker 6: This is this is chef Pauli Jeff Falla.

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Speaker 1: He runs the kitchen around here, but I'm not around. We're gonna do a couple of dishes today. We're gonna do a couple of couple of seafood dishes. Okay, maybe some things you haven't had a car doversto dover stole.

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Speaker 2: I like Bronzino.

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Speaker 1: So good.

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Speaker 2: They make it incredible, But that Bronzino.

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Speaker 5: Clean Bronzino after floods, that be'st Brosilo in the game. In the game, I'm gonna show you how to do this because you maybe never seen it before. And then we're gonna do Inguidian Clan. You like Liwidian clams?

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Speaker 2: I love Linguinian claims.

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Speaker 1: Yes, yes, that's hungry Little Riga Tony later.

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Speaker 3: To spicy Reggaton. You know every restaurant needs a big mac.

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Speaker 2: You know when you go to.

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Speaker 3: Yeah, you go to McDonald's, you get a big mac. You go to burger can you get a whapper. I don't think there's a customer that doesn't come to car Bone that don't want the spicy with Tony.

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Speaker 5: It's actually hard to go to an Italian restaurant now and not see a spicy Oh.

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Speaker 3: They shifted to say everybody got a spicy record.

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Speaker 1: I should be I should be collecting a big on those.

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Speaker 2: They got it.

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Speaker 1: We like spicy there.

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Speaker 2: Right, Yeah, let me ask you, of course the spicy Regga Tony.

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Speaker 3: Did they used to make the Regga Tony spicy before you.

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Speaker 5: Or vodka sauce was always a New York thing. Really, you know, it's not an Italian thing, it's a New York thing. I played with it a little bit. How the how I make the noodles. I had a lot of onionto it, so it's kind of sweet, creamy, and then the spice at the ends.

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Speaker 1: It was a dish that that no one thought a lot of you know what that.

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Speaker 3: Love about car boone although it's hard to get into it, although very upscale, it's still traditional with Italian.

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Speaker 1: Food, Tian American milk.

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Speaker 3: Yeah, meaning that you don't got fire coming out in the place. You know, you go to restaurants. Now everybody got fire. You know, you get real food here.

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Speaker 5: I thought it was important to make dishes that you've had before, but just try to make the best one that you've had.

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Speaker 1: Right.

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Speaker 5: Things you understand, Like I'm not trying to be the chef to impress you with something you never had before and be like, oh, this combination is this and that, and like if you don't like it, well maybe you didn't get it. Like the artist in me is like, oh you didn't get it, But like I can't serve you a meatball and be like, oh he didn't get it. It's probably just not good if he didn't like it, right, I don't have any net to fall back on. I got to make I gotta make the best one. You know what a linquinivanngele is, you know what a meatball is?

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Speaker 1: Like, I don't got anything to hide behind. I got to make it great. Yes, white wine, fresh chillings, a little bit of garlic, simple foods. It's just simple food. It's a simple Italian.

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Speaker 2: American food here. But you know how to make it.

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Speaker 3: I got friends, No, no, I got friends. You same ingredients that will make it and they don't take nothing like they make it.

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Speaker 5: But that stuffs the same in all all forms of art, right, Like I mean, it's not just food, right, Like the same analogy of make make a classic better than the next guy boys, the.

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Speaker 2: Way Jader kiss putty together. It's different.

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Speaker 5: You can't you can't do it right, like good luck? All right, we're gonna steal our clams open. We got Linguini cooking. So neither one of you guys cooks at home? Nothing nothing you could No, what's the last thing you made?

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Speaker 3: I can't make toast? Bro I burned the whole house up. You listen when I say I sunk at cooking. I don't know how to make nothing.

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Speaker 5: I set up a cutting board for you, but I'm a little worried that you you gonna walk out of here.

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Speaker 2: Probably cut something. But I can't. Yeah, I can't cook.

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Speaker 5: These are These are some clams that I opened earlier, and then I marinate them like freshgan.

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Speaker 1: Yeah, but you gotta do this.

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Speaker 2: Is like Regis and Kelly.

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Speaker 3: Y'all, Regis and Kelly, how I do how they come out with the dishy?

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Speaker 1: Hey?

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Speaker 5: This and then this is our pans. This is shaped this way for that fish exactly. This pan is made for that fish.

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Speaker 2: They love the Doperson my family loves.

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Speaker 1: And Ricky's going to show you how to flay later at the table. Local clams.

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Speaker 2: I love plans.

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Speaker 1: You can't.

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Speaker 2: What can that mean? Local local in New York plan?

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Speaker 5: Yeah, they're from the from them talk Long Island, that area up there.

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Speaker 3: Because that's almost like if you cross the water you are in Maine and all that.

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Speaker 1: Yeah.

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Speaker 5: Also great, you want cold water for shellfish. The cold of the water, the better your shellfish. That's why when you go to the Caribbean, the lobster is like kind of questionable, like that lobster is not as good as the New England different kind of lobster. It's not as sweet, like they need cold water.

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Speaker 2: Hey listen, I ain't gonna lie to you. Go to Japan. It's the best sushi in the universe.

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Speaker 5: That's that's the different. Well, many many reasons. They have incredible fish, but that's only part of it. I mean a lot of it is coming the amazing training that they have, Like they take that training so serious, like way more serious than anybody literally, Like it takes, you know, ten years before you're allowed to even you know, cut a fee's fish.

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Speaker 1: You know, you gotta be an apprentice. You got to learn. You can't. You can't just pick up a knife. You can't.

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Speaker 5: They don't play around like that. How long am I possible? Buy one minute? So you have the fresh open.

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Speaker 1: Clams, then I have the marinated clams. It's important to mix them. This is how we do it around here. Well, your pants, pants are ready for your soul over here.

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Speaker 2: New Queens look good.

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Speaker 1: I don't know if you guys have a cooking show in your future. No, I don't know.

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Speaker 3: Maybe Jada Na you know I'm a savor for the thing.

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Speaker 2: But they think my daughter thought Jada kiss was really Italian.

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Speaker 1: I also think Jedda giuse I operated under that assumption.

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Speaker 2: Yeah, I'm Jada.

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Speaker 3: My daughter was like your dad because jadass really Italian.

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Speaker 1: I said, what the of course he is?

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Speaker 2: What you're talking about? Strange? She said, Yolas over They say, so it's important here.

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Speaker 5: When you finished the pasta, you leave, you leave a good amount of liquid in there, and then the last minute you turn the fire all the way up and you let the you let the noodle drink drink the sauce up.

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Speaker 2: Wow, you got married.

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Speaker 1: Don't call bone cooking the ones that just.

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Speaker 3: Greeting everybody, y'all saw counting the money in the bank, hanging out with somebody. He is coming, you'll MARRYO cook cook has coming?

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Speaker 2: Have to ever seen you cook?

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Speaker 1: Love and proch it before ody?

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Speaker 2: I mean the people?

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Speaker 1: Do you think I got here?

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Speaker 2: I cook? I've always your socialize. I never seen you in the kitchen like that.

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Speaker 1: You were questioning whether I actually I.

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Speaker 2: Never did that.

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Speaker 3: I never I know, yo, you always did real in this kitchen you can catch the sunsand.

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Speaker 2: In the back of your neck they have.

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Speaker 3: You have this joint right here cooking.

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Speaker 1: For one first and I got the back of my head, I got three other people coming in here.

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Speaker 2: That's a fish.

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Speaker 1: God wat y'allna cook fit your linguen here.

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Speaker 2: We don't want no problems. Mightio call forty.

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Speaker 5: Live in person Thompson Thompson Street, Italian American neighborhood, just like just like.

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Speaker 2: My only one that feels hungry right now. Like I'm like looking at this like I need that.

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Speaker 1: I mean.

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Speaker 5: No different than my people have been making for a hundred years in this neighborhood.

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Speaker 1: He did that.

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Speaker 5: He's gonna finish this fish. We're gonna go make you a bronzino some Rickatonio, have some lunch.

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Speaker 2: Let's do it.

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Speaker 1: Let's open up att of one.

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Speaker 3: So we hear Mario carlbone Yo table forty, thank you for taking out the time. You know, last time I sat here, dere Jeita was there with his wife on the other side, the captain was in here hanging out.

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Speaker 1: He came here.

00:09:00
Speaker 5: His last game as professionals, a day game in Boston, and they drove straight here and they had an early dinner and I remember him walking in. Everyone kind of got up, gave him a standing ovation. Like it was really an amazing moment step going over there. You've asked some some cool moments in the am. That was one of the many other epic moments we've had. We had President Obama twice, once as the sitting president. So when you're when you're the when you're the city president, there's a whole level of security. So like I knew a week in advance that he was coming, but I couldn't tell anybody. I didn't even want to text anybody because I assumed that they were watching my phone, So I was like, I didn't want to tell anybody. So none of the staff knew. No one knew that the president was coming. It was like Friday night or something. And because it wasn't an announced no one in the dining room knew he was there, knew he was walking in either, So they assumed that everybody's safe because it's not an announced stop. And then as soon as he walks in, they set up protocols outside. So I have I have secret service in the kitchen, I have secret service at every spot downstairs, everywhere, cell phone blockers, like they shut down all the phones and to have him walking to see people's faces, To have the President of United States walk in out of nowhere, you know, amazing moment, to have the Secret Service back there. Craziness that was. That was a crazy man. That was a big night holding Elon ate here once.

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Speaker 1: I remember that.

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Speaker 5: They here together over Elon Monks and they were fighting over the bill. Jay called me out in the kitchen and he was like, can you explain to this man that's been taken care of? And I was like, mister Muski, realized the position I'm in right now, right like.

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Speaker 2: Probably bought the building that night.

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Speaker 1: Huh.

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Speaker 2: They'll tell home I bought the building.

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Speaker 1: Got to make sure Jay had to make sure you paid. That's right.

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Speaker 2: The world famous spicy.

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Speaker 5: Ricky Tinelli from Cook Avenue and the Ankers right here. Let me tell you something.

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Speaker 2: This is my guy right here.

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Speaker 1: This is the face.

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Speaker 3: No, no, he's the face boats May. I'm surprised we got you. I thought we was coming to rick.

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Speaker 1: That's why I call him the face. Everyone knows him.

00:11:00
Speaker 3: Everybody knows him. Wherever you set up shop. This is the guy right this is the fish. You carbone guy. You also got the guy with the blonde hair right with the brown, the brownish head of he's been here with you for years.

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Speaker 2: The little guy with.

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Speaker 5: The brown head, little gout the brown hair, ricky little guy at the brown hair.

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Speaker 1: He got that guy. That guy's not around the word. He didn't make you gonna see him gla with the fish, not gonna see him. And he was here. But you know, if it's that, something happens, it's a nice guy. Nice yuh.

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Speaker 2: He's working in the union term by the color style. I want to try that.

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Speaker 1: You're gonna do the dole for us? Man absolutely sleeps.

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Speaker 2: He sleeps with the fishes. That is crazy.

00:11:45
Speaker 3: I asked you earlier off there. But is there any Italian that doesn't love Frank Sinatra.

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Speaker 5: No, it's it's illegal. There's a there's a police for that. They come to your house.

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Speaker 2: You know you don't like Franks.

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Speaker 1: They checked for the photo and they find you.

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Speaker 3: Yo, that Frank Sinatra is the real deal man. What a what a good guy man he was. He was a man of morals and principal man.

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Speaker 1: He was that.

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Speaker 3: More and more I looked into Frank Sinatra. He was really a great guy. Chairman, board chairman of the board, Chairman of the board.

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Speaker 2: So what made you.

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Speaker 5: Before we start having dinner, our little lunch here. I'm surprised for both of you, Okay. I thought to live in the Italian American lifestyle. Jada knows this because he's a living the lifestyle. I thought I would have a little surprise for you. I brought my tailor here. He's gonna he's gonna make you, guys a soup. That's great, man. My boy Dennis from Dennis, my boy Dennis from Milan.

00:12:43
Speaker 1: I brought him in from so that he looked a part a little bit more. Yeah, before you eat it the corner table, Dennis from alone. You eat it the corner table. You look the part of this you do.

00:12:54
Speaker 5: So, he's gonna he's one of the time. He's gonna measure you up for a niceness.

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Speaker 2: A beautiful thank you so much.

00:13:02
Speaker 1: You go for bro you brust some nice fabrics right.

00:13:04
Speaker 2: Yes there, and.

00:13:07
Speaker 1: He's gonna measure him up. It's nice. That's a nice thing to measure that. Danny, Joe, Tina, don't play. He went to get measured.

00:13:16
Speaker 3: You know my lawn. I love my lawn. The lawns are great. What's your favorite city, isn't it in Italy? Probably Rome.

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Speaker 2: I love wrong.

00:13:25
Speaker 1: Yeah, Rome is beautiful, eternal city.

00:13:27
Speaker 2: I love Florence.

00:13:28
Speaker 1: Yeah, Florence is great. Yeah it is.

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Speaker 3: You know, I'm a big olive guy man. When I eat the olives in Florence, it feels like God has.

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Speaker 1: Given us you.

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Speaker 5: The our husky is the greatest dollars in the world. So that is like, well, yeah, Florence is the capital Tuscany. Tuscany is the home of the olives. That's why you feel that way.

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Speaker 2: The home of the olives.

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Speaker 3: Like when I eat olives out there, I feel like wow, Like it's just a different different I like Caste Levano Olives, cast.

00:14:00
Speaker 5: Look Castletronto Castle, Toronto Castle.

00:14:06
Speaker 1: I love those olives.

00:14:09
Speaker 3: Years ago before this restaurant was here.

00:14:13
Speaker 5: So yeah, So the orid, the sign that's outside is the original sign from the restaurant that was here before us, which was called Roccos. Roccos was open in the twenties and this neighborhood was a Geneveza neighborhood. This this block was Geneveza, So Vincent the Chin this was his block and he would spend a good amount of time here. Where that wall is there used to be a secret door so this, this this sliver of the r room was a private room and they could come from upstairs from the apartment buildings down and get in without going to the street and being seen. But this was all Genevese family, and this was Roccos from the twenties.

00:14:51
Speaker 3: You know, I've been in here before. It was Carbone. No Joe Zeppe been in here before it was called Bone. And that's why ask you the question to see if you got it right. I've been in here before it was called bold.

00:15:07
Speaker 2: Trust me. That's why I do the answer to that question.

00:15:10
Speaker 5: What's your favorite Italian Italian restaurant that's not probable?

00:15:14
Speaker 1: Well, where do you go?

00:15:15
Speaker 3: Oh, to be honest with you, I love El Molino yep, right down the Miami, El Gabiano family. El Gabiano is really great. I don't like what they're doing with the new age Italian restaurants where they bringing fire in and stuff and a bunch of sauces in the stuff.

00:15:33
Speaker 2: Like I like. I like your simple man.

00:15:36
Speaker 1: I like it like this when we coming, we get the real taste. Now, I'm okay with that one.

00:15:42
Speaker 3: But you know it's like you know, I go to Spot now Jersey you've probably been there. Grassini's simple Italian food. It doesn't have to be fancy or nothing like that. Had it up, y'o.

00:16:03
Speaker 1: Denni's got the best fabrics.

00:16:05
Speaker 2: Oh man, I'm gonna have him telling me up too.

00:16:08
Speaker 1: You know there's a little double, little double breasted. I needed.

00:16:13
Speaker 5: Six by one, Oh whise guy style. They used to wear the silk, the silk suits, to call them truckskin.

00:16:21
Speaker 1: Joe.

00:16:21
Speaker 2: Look, how about so the world famous rayos.

00:16:25
Speaker 1: Right, yep, you've been there a million times.

00:16:29
Speaker 5: You know Joey Cupcakes, I know Nicky Vests man, Nicky Vest was a buttend.

00:16:34
Speaker 2: Nicki Vest was a legend over there.

00:16:37
Speaker 3: So I went to Joey Cupcake's traveling in the Bronx and they had all those jackets on him in that choir, in that choir house.

00:16:46
Speaker 1: It was a good shucks kid too, Don Carter. Jena was Louis actually the Bronx Louise from Louis from It was a Louis.

00:16:56
Speaker 2: It was a Louis on Treemont all the way uptown neck. Remember Joe Nina's. You ain't at Joe Nina's. I thought my dad.

00:17:05
Speaker 1: My dad told me many stories about that place.

00:17:07
Speaker 2: I've been in Joe Nina's.

00:17:09
Speaker 3: That's not around them more right, No, I think he's resting in peace, that's it. But he was a good guy and traditional. His dominates on author where they serve you whatever.

00:17:23
Speaker 1: You know.

00:17:23
Speaker 2: I used to have a guy on one.

00:17:26
Speaker 3: Sixteenth Street there, all the Italians watching. I want you to tell me it was. It was a little spot that was almost like a diner, and it was an old Italian guy there. He was sitting at the table, smoked cigarettes all day and you going there, it was like almost empty. He wasn't making a lot of money. But you go over there, it's like around the corner from Rails. You going there, he just stare at you and then he go in the kitchen. He come out and he throw whatever he wanted to throw on the table and it.

00:17:56
Speaker 1: Was always good.

00:17:58
Speaker 3: And this man right here he had it the miny. He died, his family sold that whole building in one second.

00:18:05
Speaker 1: But he was old still in near Rails. I know is Patsy's.

00:18:09
Speaker 3: I know, Patsy's is my favorite pizza joint and the whole planet Earth. But they was just spot around the corner, nothing to brag about. Yeah, that's here's my guy. But there was a spot on one sixteenth where this old man would just stare at you. He had an aprons and you sit there and you're the only customer. He going to kitchen, come back and play and give you some food. Disk out of this world, I'm telling you. The second that guy died, they sold that building.

00:18:37
Speaker 1: This fans keeping it together.

00:18:40
Speaker 2: Yeah, he loved it.

00:18:41
Speaker 3: You could tell you didn't have to do it because he wasn't making no money.

00:18:44
Speaker 1: There.

00:18:44
Speaker 5: To think about a lot of these old school places is that they're not getting passed down.

00:18:48
Speaker 1: The next generation doesn't want to do it. And it's understandable.

00:18:51
Speaker 5: It's hard work and like you know, the next what normally happens. You know, they don't want him anymore. So his old places after one hundred years or whatever, the closing down. That's why it was important for us when this one closed down that was one hundred years old, that we took it and kind of put it back and tried to keep it, keep keep it going, keep this neighborhood going. This was you know, this was a big Italian neighborhood. And even though it's not little Italy because of the church on the corner, like the neighborhoods would be marked by the churches and then it would be built around it. You have Saint Anthony on the corner here, you have our Lady of Pompei over there. So these churches were because they were the Roman Catholic churches, they'd be you know, the Irish and Italians would would migrate around them. So that's why you have these big pockets.

00:19:30
Speaker 1: So when you when you open this original Carbone, you knew the.

00:19:34
Speaker 3: History that was here before that, and you you had to have that spot.

00:19:38
Speaker 5: Well, I I worked across the street when I was when I was like nineteen years old, so I knew this.

00:19:44
Speaker 1: I knew this spot. So as soon as it became available and we heard about.

00:19:48
Speaker 5: It, I was like, no, we got we got to you gotta get that. That's that's got to be it, that's Carbone.

00:19:52
Speaker 3: When you was young, did you did you visualize having this spot or.

00:19:57
Speaker 1: You know, holding this original No, I couldn't have. I didn't see it. When I was young.

00:20:01
Speaker 5: I was I was a really bad I was a bad student, and you know I knew that like educ kid, like the proper like university path wasn't for me.

00:20:11
Speaker 2: A lot of bad students became the most powerful people in the work.

00:20:14
Speaker 1: But this is the truth.

00:20:16
Speaker 5: But as soon as you start eliminating things, it opens up opportunities for what might be for you.

00:20:21
Speaker 1: You know. It's like, Okay, maybe that that's not.

00:20:23
Speaker 5: For me, but that door closes what opens, right, And like I found I had this, always had this passion for food. I didn't know that I would like start a big company, but it wasn't even about that back then. It was about like, okay, do something, do something. I really want to do, something I care about, right, like my grandparents and my family. It was always a big thing. So I was like, you know, I always I worked at the school and on weekend in Queens. I grew up in Queens, so after school and on weekends I would work in little restaurants make a little bit of money. I was like, I like this, you know, this is this something where on Springfield Boulevard.

00:20:54
Speaker 1: Springfield Boulevard, shout out.

00:20:56
Speaker 3: To coach from card Doozer. He just won the record for the most wins behind car. You grew up around there where Ronnie Kiff is from. Exactly did you grow up together? We didn't know each other we went to different school. He went to Cardoza. I grew up right next with But I went to holy Cross High School.

00:21:12
Speaker 1: My wife and Queens Man.

00:21:13
Speaker 5: The only other the only famous holy Cross graduate is Steve Stepp.

00:21:17
Speaker 1: Ah.

00:21:17
Speaker 3: Yeah, well rich Player graduated from holy Cross. My manager Rich Player. But yes, the fact he played football for him. But what I was going to tell you was, uh, I used to go to this spot. What was the spot on Northern Boulevard, across the street from the court House.

00:21:36
Speaker 2: It was Italian.

00:21:38
Speaker 3: That's where I learned pesto sauce for the first time in Queens. In Queens, I used to go to Italian messumant back in the days all the time, we had a lot of them.

00:21:46
Speaker 2: But liken't the conversation, but it was. It was the That was the first place I ever ate pesto sauce. And I would eat pesto sauce for like three years straight.

00:21:54
Speaker 3: I thought like I invented some shit, like nobody knew pestal.

00:21:58
Speaker 5: The two most famous places in Ueens when I was growing up and still maybe today is was Don Pepps Don Pepps and Parkside. Parkside was a goudy hangout in Corona Stadium oxide.

00:22:10
Speaker 3: What about the fat guy that used to own it. I think he passed away to to tough Tony owned it. That that's the spot you talking about?

00:22:19
Speaker 1: Parkside.

00:22:19
Speaker 2: Yeah, man, they make a mean fried Diablo.

00:22:22
Speaker 1: Trup across the street is the He wasn't fat Tony, he was tough. He was tough Tony.

00:22:28
Speaker 2: So I'm being disrespectful calling him fat.

00:22:31
Speaker 1: All right, you miss any his name up. You can't mess Tony, you can't call him fat. You guard it.

00:22:41
Speaker 3: Queen's Billevo, we had an Italian restaurant there, nothing to brag about, almost dinah stab.

00:22:47
Speaker 2: But that's where I learned how to eat pesto sauce.

00:22:52
Speaker 1: You know, Nori, No, you ain't got a favorite, that's for sure. Well you know I learned how I need a peanut butter and jelly and needs health. Yeah.

00:23:01
Speaker 3: But I thought, like, you know, I really thought that it was like big time.

00:23:06
Speaker 2: You know, in the Bronx we had a you took.

00:23:08
Speaker 1: That stop back to the Bronx.

00:23:09
Speaker 5: You were like like you were like Columbus was Columbus he discovered in Queens.

00:23:14
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00:24:59
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00:25:00
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00:25:08
Speaker 3: Norriy got a famous story. He says, one day he was you know, he grew up in Left Rack. So one day he tried to go up in and the time restaurant out there that he used to go all the time, and they told him he can't come in. And when he looked in, there was a bunch of guys in there, and then he was like, yo, but I come here all you know, Norri, You could imagine that young Norri before rapping all that. He was stugging his way in and they was like boom it was John Gotti was in there, and John Gotty was like, yo, just give him what he wants. They gave it to him outside. He paid for it, the Norri book. He said, Yo, I seen the man there, like the man, not the myth in there.

00:25:44
Speaker 5: Whether where the original My first restaurant is on Mulberry across the street with his club, The Ravennight. No we when we he it was good. He was long gone after when we started there. But that was that was the story that I say.

00:26:00
Speaker 3: You still drive through there and you you know you on that block, even if they put a John but Juice this and that that. You know how you go through Yonkers and you know that gas station is where the locks used to be. When you go through that block, you know that's John Gotti's block. And they might put John but Juice and younger spot whatever the case, it's a shoe store. Still feel the mistique, Yeah, because all the movies we ever seen, every documentary, everything was was that block.

00:26:30
Speaker 8: You can't change the block.

00:26:34
Speaker 1: Change yes, that's what you get a plate.

00:26:37
Speaker 3: Swap this out real quick. I want to try this tuning thing over here. Ricky Ricky's the man. Why Ricky the Face, that's what they call him. That's what I call him, Ricky.

00:26:51
Speaker 2: The Face, Yo. Marry y'all. Let me tell you something.

00:26:55
Speaker 3: Speaking of starting in Queens, you have built an enterprise to say the least. If I go to Texas, I call you, Yo, could you get me in? If I go to Vegas? I said, can you get me in? If I'm in Miami, caul you give me in? If I'm in New York, till you get me in? Did you have an envision becoming this?

00:27:18
Speaker 1: Bid you and Huh got you the kids to do.

00:27:23
Speaker 2: Whatever he wanted?

00:27:25
Speaker 1: All these get in? Stop that got you shout good?

00:27:37
Speaker 2: I think I got Nori in.

00:27:39
Speaker 3: That's how this works, were passing it through.

00:27:43
Speaker 2: I remember Barrio called me one time.

00:27:45
Speaker 3: He said, Man, this guy like Norri, he'll wear something like well he got a hole of carbone.

00:27:52
Speaker 2: He was in there everything like say, his rails.

00:27:58
Speaker 3: You know the story behind that, right, the hardest restaurant on the planet Earth to get into.

00:28:02
Speaker 2: It is what it is.

00:28:03
Speaker 1: I can get it.

00:28:05
Speaker 2: You got in the rails, you got the plug.

00:28:10
Speaker 3: I do too, right, but but I use my my favorite wisely.

00:28:20
Speaker 1: I mean, yo, once a year, twice a week.

00:28:22
Speaker 3: You know I don't abuse that guy should go every Wednesday and abuse the juice whatever the sauce is this this that Norris the same way. One day You're I don't know if you remember, you called me up and you was like, Yo, this guy's in here every night.

00:28:36
Speaker 2: Yo. He spends money.

00:28:38
Speaker 1: Yo.

00:28:38
Speaker 2: No, he ain't cheap.

00:28:39
Speaker 3: He's blowing the bag. He's blowing a hundred wines. He's spending the money. But he was like, yo, he just no other customer to take the back three tables normally got the three the back three table. I told dory Dor was like, Yo, what made you come up with the Zz's concept? So the private club?

00:28:57
Speaker 1: She there, you go, mone a big deal.

00:29:03
Speaker 2: You don't need me to get in.

00:29:04
Speaker 3: I'm thinking you got it.

00:29:08
Speaker 1: In Miami, New York and New York.

00:29:10
Speaker 2: New York's was love.

00:29:13
Speaker 1: After Nick Game, Kyle Coast, Tims. You see.

00:29:20
Speaker 5: Zz zz started in Miami because we wanted to do this, this sort of idea of this members club.

00:29:27
Speaker 1: There.

00:29:28
Speaker 5: We had all of our you know, all of our you know, our top people v i ps. We wanted to take great care of them. We wanted to open something special for them, and it started there. We had this amazing space in the design district of Miami. We built a beautiful sports bar, cocktail.

00:29:41
Speaker 1: Bar, restaurant. I ain't even know. It was Azazias and one in Miami.

00:29:45
Speaker 3: You know, it started in my and the food is incredible, phenomenal.

00:29:50
Speaker 1: And then we did it here in New York.

00:29:52
Speaker 5: We also had a great space in the Hudson Yards and it was walking dist into the garden.

00:29:57
Speaker 1: It's a beautiful film.

00:29:59
Speaker 3: After we won that, Uh well, I'm there all the time, but I was there after the Knicks one and they had a celebration in Zzis, So everybody Leon Rose, the whole, the whole New York was in there.

00:30:15
Speaker 2: We had every jeweler in town, whoever's.

00:30:19
Speaker 1: Do you think? Do you think we over celebrated last year? Yeah, we waited twenty years, you think so? I just it fell on one game. We didn't like we we.

00:30:30
Speaker 5: I was happy for everybody, as a Nick fan in New York, I'm happy for I just felt like it felt like we were celebrating a little bit too hard for the for what we were where we were at.

00:30:41
Speaker 1: We win.

00:30:42
Speaker 3: Since nineteen seventy three, we've been out here like crashing. We know how many times that went home sick. We twenty point leeds we still ain't with. But last year was the first.

00:30:57
Speaker 5: You were good with the level of celebration in relation to the victim that they almost threw a damn to love it.

00:31:05
Speaker 1: Every night was a parade. I wasn't that.

00:31:07
Speaker 2: I loved it.

00:31:09
Speaker 3: I loved it, and don't let us win because we burning this bitch down like this ship about to go crazy out here. I loved it. I loved it, Dolan, what's going out there? Giving it the fans of the game ball and then you know, we.

00:31:25
Speaker 1: Didn't like a lesson from that. That's why they didn't put up the banner from the cup. I'm glad that didn't put the banner. You didn't, and I don't want that matter. You want the real chick, Yeah, says some.

00:31:36
Speaker 5: There's some questionable banners up there anyway, for real, you lest them looked up.

00:31:42
Speaker 2: I never look up there.

00:31:44
Speaker 1: Got some you know, I pray something.

00:31:47
Speaker 9: Loved it every time, just decorations up there.

00:31:50
Speaker 2: I can't lie to you.

00:31:51
Speaker 3: Every time I sit courtside, I look up for that because I used to go up with that, and I pray a big prayer. I just like, thank you God for let me sit here this and now I used to be up.

00:32:02
Speaker 1: Loved there for old times sake. One time.

00:32:04
Speaker 2: They used to.

00:32:04
Speaker 3: Put me in the koblra clutch up there and not watch your man, Randy Savage and going back up.

00:32:11
Speaker 2: There's enough.

00:32:12
Speaker 5: They're not having nostalgia in the world.

00:32:16
Speaker 3: Us saying, hey, buddy, why they lift you up from the floor after they clothes line you.

00:32:21
Speaker 1: That was new leave it. And he's praying to the gods of the hard worlds to sit on the floor.

00:32:26
Speaker 2: Man.

00:32:26
Speaker 3: It's it's a beautiful thing, you know, like coming from where you come from.

00:32:31
Speaker 2: You know, cooking in the kitchen, and now you you own this big establishment. You got.

00:32:39
Speaker 3: I've been in supermarkets to sort the sauce in the supermarket everywhere.

00:32:43
Speaker 2: I mean, this is huge. How does your family?

00:32:47
Speaker 3: How does your family, not meaning your immediate wife, but you know, your uncles, your aunts.

00:32:53
Speaker 1: You know.

00:32:53
Speaker 5: It's it's amazing because they're so proud and you know, no matter where they are that they see it in the stores or the restaurant. I mean, the family's here all the time. My parents are here all the.

00:33:03
Speaker 1: Time, just big one family. Yeah. How important is family? It's important.

00:33:09
Speaker 5: That's the That's that's why food is so important because that's like that's where you get together, you know, It's like it's like the fireplace. It's like this is where everyone gathers around. And that's why it's so important. You know, we put not just us, plenty of you must have grown up with amazing you know, big meals, the whole family around.

00:33:24
Speaker 3: You know, I'm the fakest Italian and you know everyday I'm eating Italian.

00:33:30
Speaker 1: You mean, like, go get your dollars.

00:33:36
Speaker 2: I'm not gonna lie.

00:33:37
Speaker 3: You want a cat bowman on here, like probably the only Spanish guy at.

00:33:43
Speaker 1: All who everything Spanish man.

00:33:46
Speaker 2: I performed one.

00:33:47
Speaker 1: Time when you call me, when you call me the phone rangers that be girls.

00:33:50
Speaker 2: So you have to performed.

00:33:53
Speaker 3: It's that nol in one year for a bunch of old Italian men. They still had the mask on, with the with the air. You know who could confirm this story? Boddel Boddo is there.

00:34:08
Speaker 1: Sounds like he's one of the rangers.

00:34:09
Speaker 2: They on top of the chairs.

00:34:11
Speaker 3: Sweet Carol, There ain't no other Puerto Rican have been in that environment like.

00:34:19
Speaker 5: You perform, Sweet Carolina and sat And I'm just saying, you know they go where you go, Boca Raton, you know all that, right, But what I'm trying to tell you is trust me.

00:34:28
Speaker 2: I've been indoors.

00:34:31
Speaker 3: Spanish people don't get in in in.

00:34:35
Speaker 2: The Italian community, you know.

00:34:40
Speaker 1: I feel like both of you guys have been adopted by the time.

00:34:42
Speaker 3: Yeah, we have him right, he got facts, he got something going on out there.

00:34:46
Speaker 1: Where is Jada?

00:34:47
Speaker 2: Kise? Italian? To the point my daughter's asking me, is he really your Tay? I tell you Chris fathers from Memphis?

00:34:55
Speaker 1: Is this like? Get adding here?

00:34:57
Speaker 3: And why you're wasting my time with this? She's like dead ass your dad? They say these Italian? That's cauld you are you Italian?

00:35:05
Speaker 2: Jaday?

00:35:07
Speaker 1: You gotta get to get the twenty three and me ship man?

00:35:11
Speaker 2: Yo? Yeah, where your parents from?

00:35:13
Speaker 1: His grandmother's is a Particilian?

00:35:18
Speaker 3: Ay, it's Jady. Let me see it's Jady just Italian me. This is crazy at the merge. Yeah, Jay your world machine boy. This guy making money for more though.

00:35:31
Speaker 1: We gotta we gotta. We got a restaurant collab working on me and Jada.

00:35:35
Speaker 2: Let me ask you question, now, what does the future look like?

00:35:39
Speaker 1: What do you think which is beautiful? Man? What are you think it were? I mean, you know we're gonna continue to grow.

00:35:48
Speaker 5: I think I think it's important we do we do fun projects. We continue to to not just take things for the money. Like, as soon as you start making decisions for the money, it's the beginning of the end, right Like that was the jewel of the day, right Like, that's.

00:36:03
Speaker 1: The beginning of the end.

00:36:03
Speaker 5: You got to keep making decisions as if it was your first your first spot, like why'd you get why did you get into it? You know, keep sat first like to last, you know, like and and stay on it, don't you know, don't get distracted by what's going on out there. But what people are offering you, is is it something that's exciting? Will the team be excited to do it? Will your people be excited to do it? If the answer yes, and maybe it's right, Oh, I think I want to switch. Then he got to this is the one I looked at. I mean this that ship.

00:36:32
Speaker 1: I think, look, you said this one. My son said, go back. You got my measurements, right, So I think what I think we're going to go beyond restaurants. I think we're going to open hotels.

00:36:47
Speaker 5: I think we're going to open you know, residential buildings and communities and you know, we're gonna do this you know, the sauce and the stores. I think we're going to keep pushing what beyond what just the restaurants are.

00:36:58
Speaker 1: That's that's that life. Yeah, the lifestyle.

00:37:00
Speaker 5: That's what we're doing today, lifestyle like and I think the future is really bright for us, you know where where we're still a young company, but but we've got we've got some years on our belt. We've got some great people that can do that can do a lot of work. Yeah, Ricky, what's up man?

00:37:15
Speaker 1: You guys enjoying Ricky?

00:37:18
Speaker 2: Ricky? Let me see that tune over.

00:37:20
Speaker 1: I've been like, Ricky's got a beautiful voice.

00:37:22
Speaker 5: If you ever need anybody to come listen, let me tell you.

00:37:25
Speaker 1: You need a guy. You ever need a guy, It's Italian. I need a tune for this is.

00:37:31
Speaker 3: Two times I came to this call. You ain't charged me. They were so mad at me. Steve Style beat guys, all of them. They had the biggest thing, Your fast Joe's the only guy I ever seen not charged in car bone this this that he was blasting hip.

00:37:47
Speaker 2: Hop on here, Your fat Joe's in here. They was blasd. They it was a movie.

00:37:53
Speaker 3: Everybody who was a regular already They was dumb tight. They was like, Yo, how Joe got that off you out there in Dubai. Yeah, Dubai from your body.

00:38:03
Speaker 5: That last year we opened at the end of the year, we opened London Dubai and we opened another Las Vegas. That's how we closed the year. Lest we got we got two carbones in Las Vegas. We got as in Las Vegas.

00:38:15
Speaker 2: Vegas is good to us, So Doll's is yours as well?

00:38:17
Speaker 1: Yeah? Yeah, that resources I didn't. I'm I'm on the rock.

00:38:22
Speaker 5: You're not using your recess, not using my resource.

00:38:26
Speaker 1: Crazy. I've been telling you that. I'm trying to trying to get you to open open the book. Up, I got gotta use the book we used.

00:38:33
Speaker 2: The guy used the book.

00:38:36
Speaker 1: Oh here's our fish. But gentlemen, if I man the beautiful dover souls, how many dover solds you flip?

00:38:43
Speaker 2: Today is the first one.

00:38:44
Speaker 10: But I think other than that, maybe two three thousand, maybe for thirteen years, I don't know.

00:38:49
Speaker 1: Oh yeah, did they got a Bronzino going for Joe?

00:38:51
Speaker 2: Yes?

00:38:51
Speaker 5: Sure, okay, great, absolutely, the requested a Bronzian.

00:38:55
Speaker 1: Ricky is day one day one thirteen over thirteen years.

00:38:58
Speaker 10: I don't know day one imber look, you know, but I always enjoy doing it because it's a beautiful fish.

00:39:05
Speaker 2: You're dover.

00:39:05
Speaker 1: So you guys made it cool, right. It's not normally an Italian dish.

00:39:12
Speaker 2: It's like an old Jewish ladies it is.

00:39:16
Speaker 1: It is popular amongst that community.

00:39:18
Speaker 3: I know when you go when you go into the Diamers, it's like an old Jewish lady is like the dover was soul. You know what when they try to shoot that at me up like y'ah, I need that bone, you know.

00:39:35
Speaker 2: You know.

00:39:36
Speaker 3: Becauts Deli's thesis did a pop up.

00:39:39
Speaker 1: With Cats Yeah Miami and brought it to Miami.

00:39:41
Speaker 2: Hundreds of people out there.

00:39:43
Speaker 5: I think Cats is the best restaurant in New York. Cat's dep can't beat.

00:39:47
Speaker 1: It and beat it, can't be some crazy.

00:39:55
Speaker 2: So I was there when they own them with fat.

00:39:57
Speaker 1: They got skinny now because if this guy works, we see, Oh wow, that's you. That's you.

00:40:05
Speaker 2: Was the face I practiced one night that was like real life. Don't let's shit it with the love. Now, let's see what the sauce.

00:40:17
Speaker 1: Oh yeah, look at this Pacatta style. The only way to do it nice.

00:40:22
Speaker 10: Got capers in there, tomato, A little bit of butter the best, Yeah, a little bit of citrus vicious visit real life.

00:40:33
Speaker 11: He did he glit clip and really right, make it nice thing like he has the soul while he waits for the Bronxeno.

00:40:43
Speaker 2: Yes of your favorite hip hop song.

00:40:47
Speaker 3: I won't corner you into your favorite artists, but hip hop.

00:40:51
Speaker 1: Songs, the Evils.

00:40:56
Speaker 3: Fire diels, No, no, no, Mario don't know what he'd be, you know.

00:41:03
Speaker 5: I mean, I remember where I was like kind of where I remember a moment where I feel like I kind of I discovered it for the first time. I was like maybe fifteen years old, fourteen fifteen years old. I'm in the back of my my my best friend's older brothers Lincoln LSC, a boat of a two door car.

00:41:22
Speaker 3: That's that big boy boat Baby Blue Linn Baby Blue Lincoln LSC.

00:41:27
Speaker 5: I'm in the back seat and I hear big Get on the radio for the first time, and it just just just.

00:41:32
Speaker 1: Takes you, just like the voice took you. What What is that? What is that?

00:41:38
Speaker 5: Like it's a moment of discovery. You're just like this is this is this is something different?

00:41:44
Speaker 1: And then and then I do I do for me?

00:41:47
Speaker 5: I do believe that like kind of kind of Frank gave way to Jay to me like the Chairman of the Chairman, like that that was a thing. And I remember the first time Steve brings Jay in and like you're just like, oh my god, I have this little tiny restaurant and the guys here, like the guy the Chairman.

00:42:02
Speaker 1: I definitely grew up with hip hop. I mean that was that was that was, you know.

00:42:05
Speaker 5: I remember every you know, every album of the summer just coming out of every car window, like you just don't feel it kind of like that anymore, just usually doesn't move the same. I mean it moves, but it moves differently, you know, like when you would hear the song of the album of the summer from you know, in May or June coming out of the.

00:42:22
Speaker 3: L like YL is one of my favorite whenever they would be on the radio and they'd be like brand new LL.

00:42:27
Speaker 2: I don't care what highway of a song. I just pulled right over, open the.

00:42:32
Speaker 3: Windows, blast to music, and then it'd be you know, this is hard to say, ain't in the wrong.

00:42:39
Speaker 2: Way, and I'd be like yo.

00:42:42
Speaker 3: I never as an LL fan, I never heard a Wax song to me like I always felt like even when they was like yo, walking with the panther, whatever.

00:42:52
Speaker 1: Was it, it still was it to you.

00:42:56
Speaker 3: Something like a phenom. Whatever nobody liked, I love like I got it.

00:43:02
Speaker 2: Like I was like.

00:43:05
Speaker 1: Nobody.

00:43:06
Speaker 5: No one knows the lover boys stuff like lounging, like when you we go real lover boy, you go for the ladies.

00:43:13
Speaker 12: Always always thought about yeah smokers, and then he would come with the alright album and then once they doubt him, He'll come back with this far blackinum ship, like he needed that to just motivate him.

00:43:30
Speaker 10: Get your Brozino for you, sir, I need that. You get a little VI you pond the world famous. Thank you, the suere the world famous.

00:43:40
Speaker 3: You got a zero win on my man, Ricky to face is swag about you.

00:43:47
Speaker 1: See how he's doing this. This is not no don't try this at home. Try it at home. It's very dangerous. Absolutely, would you like some mhm?

00:43:56
Speaker 2: Ricky, how long have you been in the business.

00:43:58
Speaker 1: I've been here. I've been in the business. Yeah, maybe almost twenty years, but I've been here thirteen years. Very proud of me. Since we've only been here thirteen years. It seem like, Yeah, the short stint hit.

00:44:14
Speaker 2: You.

00:44:14
Speaker 3: You ever served some guys where you got a little nervous something a little rigord Tony might have fell, you know.

00:44:20
Speaker 2: We try not to get nervous at the rest of you.

00:44:22
Speaker 5: You know, Ricky and I made a lasagna for mister Scorsese. Will never forget wow. Kind of on the fly he wanted as he wanted a lasagna. What are you gonna tell me, mister Scorsese?

00:44:33
Speaker 10: Know, mister came in and he wanted he want he has a chef, the Slice.

00:44:37
Speaker 1: Of the people. So we came over.

00:44:39
Speaker 13: We did.

00:44:39
Speaker 1: The whole thing was very nice, very nice. It was a very proud moment. Ricky's got some stories, of course your record.

00:44:53
Speaker 2: We want to hear one of these stories.

00:44:54
Speaker 3: So you got the doors, That's what I'm trying to get you to talk about where you keep moving all right?

00:44:59
Speaker 1: All right? Also the story story time with Ricky.

00:45:02
Speaker 2: Ricky, Yeah, we want to hear legend.

00:45:04
Speaker 10: One of my one of my favorite stories if I made, was when I took care of mister Pesci at this table, this same table, same this is the table.

00:45:14
Speaker 3: By the way, there was a restaurant in the Bronx called the Golden Elephant, the press.

00:45:19
Speaker 1: You used to go to it? You want me to do? What was the signature dish?

00:45:31
Speaker 2: Listen, bro, that's where the guys used to go at that time.

00:45:34
Speaker 3: Well guess she was god near Pelham Park, Satello.

00:45:40
Speaker 2: His father used to own the joints.

00:45:42
Speaker 1: So we're happening when mister.

00:45:44
Speaker 10: Mister came in and he sat down here and he said he was by himself, and I said, you know, I understand you have a few of your friends coming to join you.

00:45:52
Speaker 1: Is anything I could bring.

00:45:53
Speaker 10: You while you're waiting for your guests? He said, you know what, how's he bartender here? I said, I think it's pretty good. Sorry, So why what's up?

00:46:01
Speaker 1: What do you need? He goes, I want a martini? But he had to tell him to shake it, shake it as hard as he could.

00:46:07
Speaker 10: Just when he thinks he shook it enough, bring it back and shake it again, just like that. Sure enough, like we brought it over. He took a step, Ricky, do me favor, I have the partend. They shaked it again for me two hours please number three because yeah, threes.

00:46:21
Speaker 1: For zam Buka, two is for Martinez. That's what he told me.

00:46:24
Speaker 2: So then you know, we took it back to him shake it for two hours, and he brought.

00:46:27
Speaker 10: It for two two hours, two hours, two hours.

00:46:33
Speaker 1: Did two hours. He was a big alim guy.

00:46:35
Speaker 10: So he shook he shook it right back and then he and then he drank it nice and easy.

00:46:39
Speaker 1: He goes, that was perfect, Thank you so much.

00:46:42
Speaker 10: Then he made me take my jacket off because you know, he said, you guys look a little too fancy.

00:46:46
Speaker 1: So we did a little yeah.

00:46:47
Speaker 2: So we did it out like this, and then we started dancing in the dining room.

00:46:50
Speaker 1: It was a beautiful thing. Jose the man was the man.

00:46:53
Speaker 5: I remember the night we had just opened and I was in the kitchen right here, busy night, and they come into the kitchen, one of the managers, the kid, and he said, chef, mister, mister Pellegrino's at the bar. Frank, Frank Pellegrinos from from from rails.

00:47:08
Speaker 1: He said.

00:47:09
Speaker 5: He said, okay, you tell me the second he sits down, because I want to make sure he has a perfect experience.

00:47:14
Speaker 1: Okay, no problem.

00:47:16
Speaker 5: A few minutes later, Frank walks from the bar over there into the kitchen. He's not sitting down. He walks right into the kitchen. He walks right up to me. He said, you Carbone. I said, yes, sir, I said, how are you, Miss Pelgren? Thank you for coming. He was the place looks good, kid, and walked up.

00:47:33
Speaker 1: I remember that man.

00:47:33
Speaker 5: He didn't have you taste, he didn't have a he didn't have anything. He walked in, he looked around, he walked into the kitchen. He made sure he met me. He said, the place looks good, and he walked up.

00:47:44
Speaker 2: Remember he was at the bar and he.

00:47:45
Speaker 1: Was bigging, never to be seen again. He was dancing. I was it never came back.

00:47:49
Speaker 2: I had a friend.

00:47:51
Speaker 1: I was.

00:47:52
Speaker 2: I had a friend.

00:47:53
Speaker 1: He's not my friend the ball, but.

00:47:56
Speaker 3: His former father in law was. This rich guy used to sell h marble, but I mean, like to all the buildings, that super rich. He couldn't get in rails, and the guy who was my friend used to tell him all the time, yo, let my guy, fat Joe the rapper, gets you in rails. He went with the owner of the nets. They didn't let him in. If you don't come, they turned down Madonna, right, they don't care. He went with some other rich guys. They turned him down. He finally eventually got in there. When he sat down in the rest of he said to me, ask me, said man, he said, you never hear this guy, fat Joe, he said.

00:48:37
Speaker 2: Fat jokes. Many he comes in, We bring a table. We make the table in the middle of the thing for him. Fat joke gets the table wherever he wants, some rails. This is that ome boy.

00:48:44
Speaker 3: He called up his son in law like, yo, I didn't know your bed had no wower like that.

00:48:49
Speaker 1: That's that Henry Hilltal.

00:48:58
Speaker 3: I'll tell you something. I'm gonna tell you something I went one time. There's a true story. But you want me to say the name. I can't say the name.

00:49:06
Speaker 1: Now.

00:49:06
Speaker 2: I can't say.

00:49:07
Speaker 1: I mean, you can't. You can't leave with he's a friend of a friend of war.

00:49:09
Speaker 2: No, no, no, I can't say. This.

00:49:11
Speaker 3: One thing I love doing although I don't do that with you. I don't play with you. But I love.

00:49:17
Speaker 1: Arriving with no reservations anywhere I go, Fat Joe. I want to see if we can do it right. You just want to test them.

00:49:25
Speaker 2: I just love not being reservations. I don't know why. I just that's my thing.

00:49:31
Speaker 1: So what is the percentage of that working all the time?

00:49:34
Speaker 3: But let me explay Sony all the time. It's one hundred percent, a hundred percent race. You don't do that because I'll be asking you yo, ryon coming through.

00:49:43
Speaker 2: But I'm a hundred.

00:49:44
Speaker 1: Percenter Like what time? He's like, I'm oute outside.

00:49:47
Speaker 3: One day, I'm in the joint and Lebron James's in Miami when he played for Miami.

00:49:53
Speaker 2: He's Valentine's Day.

00:49:56
Speaker 3: Lebron James is there with his wife in the hallway light, waiting right ram pack with my wife. She was like, no, it's another spot in Miami. God beyond right spot. So it's beyond sold out. So I walk up there. Obviously this girl has no clue who faed Joe is.

00:50:20
Speaker 2: I go up in there.

00:50:21
Speaker 3: I go your She said you got a reservation. I said, nah, got a reservation. So she says so, she says, it's a four hour wait for us. I said four hours. I'm looking at us, said four hours. She looks to the side at Lebron James, the King of Miami when he was winning chips. She said, everybody's waiting. So I sit back and go like this. Because it's certain names. You might think I talk a lot, but there's certain names I don't drop no matter what, life, death, nothing, I won't.

00:50:56
Speaker 2: So when I look, I'm embarrassed. My wife says, I.

00:50:59
Speaker 3: Told you, well, you know such and such SEMBI they crack open the champagne. Why didn't you tell us come here? They walked me inside the restaurant. They poured a champagne right.

00:51:14
Speaker 1: Here with the table and nebrustall laden. You still waiting.

00:51:18
Speaker 2: But the name I dropped, it was so legendary. It was a name of names. I said, well, you know, mister such and the champagne ship.

00:51:30
Speaker 3: What are you?

00:51:31
Speaker 2: What do you waiting for? What?

00:51:34
Speaker 4: Come inside?

00:51:35
Speaker 1: Like they poppy?

00:51:36
Speaker 2: They doing the ship?

00:51:37
Speaker 3: I seen, Yo, I had to drop the name. That's like you two tom of fella. You go to spot in front of you, like yo, fat Joe set me. They might pop the champagne for you. You know what I'm saying. But yeah, I've done a felon. I've done a two times of felon. But Yo, Marrio, great time with you, Carbo Miami may first to the third called gono would be oh that's the joint you always throw out. Yeah, what what's that?

00:52:03
Speaker 2: F one week?

00:52:04
Speaker 1: F one week? That one weekend? We gotta go out there. You gotta get you, You gotta get out there right You got to should should we? Should? We do it? Show from the Road the new Ya do a show from the Road and Jada.

00:52:16
Speaker 2: That's a different type of chemistry.

00:52:18
Speaker 1: You know why I'm faster than that. I'm doing it one when I'm not fast. Have been made first and I'm fast right now. They got be a blitter. No, you're showing off right now.

00:52:31
Speaker 3: You fast and got that type of all his soul, will power were record Tony in front of you and everything.

00:52:39
Speaker 2: I'm impressed. I'm not fasting off that. Bronzino seen this game too. Oh you gotta.

00:52:50
Speaker 1: I heard about it.

00:52:52
Speaker 5: I read it, I ran, I ran, I ran into Stout and the way I heard about it, he's like I mentioned this to Jump.

00:53:00
Speaker 3: Let me tell you that Steve sound stevens Stout shout out to out. You never brought me a dollar in your life. You're the richest guy. I go one time with Saudi Arabia with Steve. The minute we land, he got sixty two meetings in the lobby of the whole child like he was. Steve Stout just gets money wherever he goes. He got all the Saudis.

00:53:21
Speaker 2: Coming in there.

00:53:23
Speaker 3: I could never get a dollar with him. But one thing I can count on this. The second I grabbed the GLIZZI, he had the camera in my.

00:53:31
Speaker 2: Face like this, yo, you eating the glazy. I see your Steve stop.

00:53:36
Speaker 3: Maybe you want to bring me a Saudi dollar or something, man, Maybe you want to kept me a fragrance of something man try to get some money with.

00:53:43
Speaker 2: He caught me on camera with the Glizzie.

00:53:47
Speaker 1: Steve Joe's open to a fragrance deal.

00:53:49
Speaker 2: No, I'm just saying I stand on I stand on brand.

00:53:53
Speaker 1: I stand.

00:53:53
Speaker 3: Everybody knows I love a Glizzy. I went to the game. I got me a glaicy. What's the problem with that. I don't have a problem with it?

00:54:00
Speaker 1: Sings in line. You don't goble. That's what he needed. He needed Glizzy indoor.

00:54:05
Speaker 3: I need a glasy on Oscar Meyer. Oh we gotta flying on the playing car bone.

00:54:12
Speaker 1: Too much Glizzy dialogue, Nah nah, not blowing.

00:54:18
Speaker 2: Just he brought it up. Bring it up, you said.

00:54:21
Speaker 5: I was in I heard about it, but I didn't bring it up. I wasnt gonna say nothing. You brought it up, he was about to say. Steve Stousler so it was.

00:54:29
Speaker 3: Y'all, bring me one of them all them them jaws before we get out of here, bring me one of them called bone jars, so that.

00:54:36
Speaker 5: To get in the supermarket gets everybody.

00:54:39
Speaker 1: We love it when carry down the stores thirty for the whole family.

00:54:45
Speaker 3: Look at this, My family uses this. This is amazing. You could try. You could try. This is amazing stuff. Shout out to the lovees. Love's and you ain't kick at an appointment.

00:55:01
Speaker 1: At least you can buy some of this and the supermar Yes, you can't car bone at home. You know what I mean? You can do it at home on bone home even you.

00:55:11
Speaker 2: Joe, you're married.

00:55:12
Speaker 3: Or do I get a discount for buying a property in your building or something whatever you're gonna build.

00:55:16
Speaker 1: Oh yeah, yeah, I want a discount. Let me. I gotta. I got a friends of family read for you.

00:55:22
Speaker 2: No, I need it.

00:55:23
Speaker 1: It's be beautiful, beautiful.

00:55:25
Speaker 2: I know it's gonna be amazing.

00:55:26
Speaker 1: Got you.

00:55:27
Speaker 9: We got the number one area wizards in Miami. He's gonna do it in It's being built right now. It's an Edgewater. It's on the water. It's gorgeous being built right now. Twenty twenty floors are.

00:55:38
Speaker 5: Already built, beautiful, beauty forges condos Edgewater.

00:55:42
Speaker 1: I got, I got, I got a friends of family number four.

00:55:45
Speaker 3: Name some favorite restaurants, just named two or three. That's I got one in mind. That's why I thought of, Uh, it's not a Italian that you love going to anywhere anywhere.

00:55:56
Speaker 1: I mean Cats is for sure, Cats is Peter Bogers. I mean the old New York ugas.

00:55:59
Speaker 3: I went there two days ago along island people great. Yeah A, Costa Cabby wasn't the contact man. They had that steak. This wants no reservations.

00:56:12
Speaker 2: Walked in.

00:56:14
Speaker 1: That beauty face one hundred. Joe said, you fed?

00:56:19
Speaker 3: Joe came up in there, Costa. What's up, brother, Yo? What's going on in that steak? We're losing that man. We're losing the traditional man. Thank God for Carbone It Giars Fly is sexy on another level, but we got that real food.

00:56:36
Speaker 1: You know.

00:56:37
Speaker 3: Ah, these new places, man, you know, it's just horrible and it's almost like hip hop.

00:56:44
Speaker 5: It's any it's any art, but yeah, hip you can use it hip hop as it now. Yeah, any art though you have. You know, you got to keep a certain amount of tradition going. It's always important that somebody pops off and does something different and new, and there's a new style that comes. But it's it's generally always stick to it, always rooted in the classic. You know, like it's not going to come overnight, and all things is gonna come overnight. There's no success is gonna come overnight.

00:57:07
Speaker 2: It's should you, but.

00:57:08
Speaker 1: It should happen. Is you should learn and be based in the class. He be a master of the class.

00:57:13
Speaker 3: How hard is you because the other night I went to dinner with a friend of mine. He owns Italian restaurants. We went to Carlbone in Miami two three days ago. How hard is you as a restaurant owner to not criticize other restaurants in their food and stuff like that. I got a best friend, he's a chef, chef Mark he criticized. I don't give a damn if we went the White Guests and be like, yo, they don't make the brand.

00:57:38
Speaker 2: Like they used to this list. How hard is it for you to sit down at a restaurant.

00:57:42
Speaker 5: It's harder for me to sit I'm the biggest critic when I'm sitting in one of my places. If I'm if I'm in one of my places, which I think is a very important thing to do, right. I think it's more important for me to be a customer these days than to be back there with them. I think you get your perspective, the perspective of the and when I'm meeting one of my restaurants, I'm a very difficult critic. If I'm at somebody else's place, I just turn it off.

00:58:07
Speaker 2: You turn it on.

00:58:07
Speaker 1: That it's easy for me to just be like, I don't like that when my friends a chef, I'm not. I'm not. It's too hard to be a critic for all of my places. I just want to relax. I just want to be in somebody else's that's great.

00:58:21
Speaker 5: I'm gonna give you all your love and on the present, that's great. If it's not great, I'm gona keep a mouse. I keep moving like all good.

00:58:27
Speaker 3: Yeah, because I hate that I got friends that are all chefs in their own restaurants. They go somewhere, they criticize this, they criticize that I'm just sitting there like yo, bro, like, just enjoy the moment, you know what I mean.

00:58:41
Speaker 2: That's that's important.

00:58:43
Speaker 1: Joy the people you're with the table. It's it's so it's always.

00:58:46
Speaker 5: It's also so much more than just the meal. You know, it's it's the people you're with, it's where you're at. You know, it's your your level of comfort. Like everything equals the meal, like it's all part of it, all the ingredients of it is not just the flud.

00:58:59
Speaker 3: I have not been to a car bone where the staff has not been great, have not greeted you with respect and love.

00:59:09
Speaker 2: I have not been nowhere near any of your establishments where people ain't happy to see you. They treat you.

00:59:14
Speaker 3: Everybody walking Zzi's over here. You got the Dominican girl up front, she's nice, brings you up. The guys take care of you upstairs. In Miami, you could forget it. They bring you out of the car in Oh the walk you.

00:59:30
Speaker 1: No, they walk you in.

00:59:32
Speaker 2: You get out the car. They walking you in, like yo, what's going on? Guys?

00:59:35
Speaker 1: This?

00:59:36
Speaker 2: You got Ricky here?

00:59:38
Speaker 1: You know, like you.

00:59:39
Speaker 3: That's one thing, and the most important thing in the restaurant business, The most important thing in the Chokera listen is feeling like the restaurant knows you, whether you the riches you could be Derek Jeat over there.

00:59:57
Speaker 2: You could be the little guy who said, Yo, it's my birth and they got a reservation. They come in here. Everybody gotta feel special.

01:00:05
Speaker 5: That's what That what I always thought about when I thought about when we first open this place, and I thought about that front door, I was like, how do I give every person that comes in here the sensation of being Henry Hill walking in the back of Copacabana?

01:00:20
Speaker 1: Right, so like the music's playing, he goes back door.

01:00:23
Speaker 5: No, I don't wait in line. Someone, how are you miss the hill? Blah blah blah, and like all the way to get into the table, Like, how do I treat this place as that movie and give everyone as close to that experience as when the door opens they get hit with the music, the smell of the food, someone greets them. It's busy, but like I got you and and I give everyone that little bit of cinematic moment.

01:00:47
Speaker 2: I don't know if you trained your staff how to treat people. This is a movie. You cannot get a warm reception.

01:00:53
Speaker 3: Then come in here and let me tell you something, because you know I've been on a real die. You know, fat Joe not so fat any but the three color cookies you throw on that table at the end of the meal.

01:01:03
Speaker 2: Yo, rick get.

01:01:07
Speaker 3: I'm aready take my diabetes sense anyway.

01:01:11
Speaker 1: Up endorsement three colorful cookies?

01:01:19
Speaker 6: You want leave break three three colored cookies. I can't resist that thing. In the middle of resisting, I can't thank you so much. Mario Carbone, this ain't that.

01:01:35
Speaker 1: That ain't this.

01:01:36
Speaker 13: It's cracking, kiss you hear Legendary. It's one of your first bones, your road games. For the line from the back of the carbones. You know we went to Kelli's house.

01:01:47
Speaker 3: I think that was our first road trip and then l a but nothing like you know, Carbone Legendary. I know the history of every every bone and every literally of displaces.

01:02:03
Speaker 1: So pause, history of every bull.

01:02:09
Speaker 8: That was, and there's plenty more that came from. What's the real cook This has a lot of names.

01:02:20
Speaker 1: It's got nambers.

01:02:21
Speaker 2: The three colored cookie you saw.

01:02:23
Speaker 1: All right, seven layers. I got a lot of names. But that's that's the real right there. This is every Italian bakery. Pay for the shop. They gotta be so cold.

01:02:38
Speaker 2: Shout out to my man now Marcao from the fourty old Bakery.

01:02:43
Speaker 1: He does it for me.

01:02:43
Speaker 5: Sugar free out in Queen's the story of Queen's making sugar free. He's making them sugar free. I hope he's not lying Phoenix.

01:02:52
Speaker 11: Like that, and they don't got sugar sugar free. What is a place you want to shout out? Mark, you're a magician, Marcal, your majical is a good guard. Let's just say, let's sugar at it if we want to keep it a buble.

01:03:06
Speaker 1: Yes, I think I think that's a sid.

01:03:09
Speaker 2: He got the Libra three, going to Libra six.

01:03:13
Speaker 3: Joe and Tata maybe the biggest Netflix carbon makes some noise for gush, Mario, we appreciate.

01:03:21
Speaker 2: How your CALIFORNI Hello the DNA

01:03:25
Speaker 3: Four times body of California.