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

- Yeah, we have him, he's right here.

- He got the facts. - He got something going on out there

“where it's jaded because it's a tie to the point.”

My daughter's asking me, is he really a tie? That's what you're looking for? - Are you a tie you jaded? - Yeah, he's got some a tie. - Yeah.

- You got to get the 23 in me. - Well, they're shit, man. (upbeat music) (upbeat music) - We're YouTube's going back here.

- Mario! - Welcome. - You've been here enough. You've been here too. - And this kind of ain't super full.

- How's up on me? - No. - Only my end. - You can't get in my end. - You can't get in.

- That's the honor of reservation. - You can't get in? - This is different. - You better stop very young. This guy takes care of me.

- To the old time. - I feel like I should teach you a couple things 'cause being like you're here a lot, in case I'm not here, maybe you could just jump in next time. - I can't even create.

- I can't make toast, man. - Go back here. - Oh, oh. - This is Chef Folly. - Chef Folly, good stuff, Joe.

- Joe, you don't. - Jada. - Chef Folly. - He runs the kitchen around here. What I'm not around?

We're going to do a couple dishes today. We're going to do a couple seafood dishes. - Okay. - Maybe maybe some things you haven't had in the car. - No, no, no.

- No, don't restore. - Don't restore. - Don't restore. - I like bransino. - They make it incredible with that bransino.

- It's not our bransino after for lunch. - That bransino, huh? - That's bransino, again. - Let's see no one again.

“- That's what I'm going to show you how to do this”

'cause you may be never seen it before

and then we're doing ingredients in class. Do you like ingredients in class? - I love them, ingredients in class. - Yes. - That's hungry?

- Yep. - It's only a little bit of a little bit of a little bit. - But it's only spicy, like it's on. You know, every restaurant needs a big Mac. You know, when you go to--

- Oh, you mean a signature. - Yeah, yeah, yeah, yeah. You go to McDonald's, you get a big Mac. You go to Burger King, you get a-- - A Wapa.

- I don't think there's a customer that doesn't come to cardboard that don't want the spice-- - No, don't. - It's actually hard to go to an Italian restaurant now and not see your spice here, right?

- Oh, you see it, man. - How did you copy? - Holy shit, dude. - Just say it. - Everybody got a spice here.

- I shouldn't be there. I should be collecting a big on those restaurants. - Yeah, they're not saying I'm saying they got it. - Would you like spicy, yeah, right? - Yeah, let me actually cost a spicy regular Tony.

Did they used to make the regular Tony spicy before you?

- Vodka sauce was always a New York thing, really.

- Yeah, it's not an Italian thing, it's a New York thing. - Yeah, I played with it a little bit. How do I make the noodles? I had a lot of onion to it, so it's kind of sweet, creamy, and then the spice at the end.

It was a dish that the no one thought a lot of-- - You know what I love about cardboard? - Although it's hard to get into, although very upscale, it's still traditional with Italian food. - Italian American.

- Italian American, meaning that you don't got fire coming on in the place. You know, you got to rest them on snive. Everybody got fire, you know, you get real food here.

“- 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, right? Things you understand, like I'm not trying to be the chef to impress you with something you've never had before. And be like, all this combination is this kind of 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 you didn't like it.

Right? I don't have any net to fall back on. I got to make the best one. You know what a link we need to vongole is. You know what a meatball is?

- Yeah. - I don't got anything to hide behind. I got to make it great. - Yes. Why why?

Fresh chillings, a little bit of garlic. Simple food. This is simple food. The simple Italian American food. - Here we go.

You know how to make it. I got friends. No, no, I got friends. You've the same ingredients that we'll make it and then don't taste it.

It's not like they make it. - But that's the same in 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 guys.

- Oh, it's a boy. - That's not the way Jayden just wanted to get with this gift. - You can't. You can't do it, right? Like good luck.

All right, we're gonna steam our clams open. We got a link we need cooking. So neither one of you guys cooks at home. - No, nothing. - Nothing.

- You could? - No. - Well, no, it's the last thing you made. - I can't make toast, bro. I burn the whole house up.

- You could make toast, come on man. - You're listening when I say I suck at cooking. I don't know how to make nothing. - I set up a cutting board for you, but I'm a little worried that you,

you don't walk out of here with nine out of here. - Probably cut stuff, but I can't, yeah, I can't cook. - These are some clams that I opened earlier and then I marinate them. - Oh, it's like fresh, like an old, yeah.

- No, but you gotta do this thing. - I mean, I read you some Kelly, y'all. - I don't know, I don't know. - I don't know how I do it.

- Hey, this side is thick. - And then this is our pan. This is shaped this way for that fish, exactly. This pan is made for that fish. - Oh, that's damn.

They love the tofu, it's called my family love them. - And Ricky's gonna show you how to fill in a little table. Local clams. - I love clams. - And you can't, you can't, you can't.

- What can't that be? - Local, local, local, local. - And New York clams? - Yeah, they're from, they're from London. - Bon talk long Island, that area up there.

- 'Cause that's almost like, if you cross the water, you want it in Maine and all that. - Yeah, also great. You want cold water for shellfish. The cold of the water, the better you shellfish.

“That's why when you go to the Caribbean,”

the lobster is like kind of questionable. Like that lobster's not as good as the New York, the lobster is different kind of lobster. It's not as sweet, like they need cold water. - Hey, listen, I ain't gonna lie to you,

you go to Japan, it's the best sushi in the universe. - That's, that's the dish. - Why is that? - Well, many, many reasons.

They have incredible fish, but that's only part of it.

I mean, a lot of it is cut into the amazing training that they have, like, they take that training so serious, like way more serious than anybody with it. It takes, you know, 10 years before you're allowed to even, you know, cut a piece of fish, you know,

you got to be in a apprentice, you got to learn. You can't just pick up a knife. - You can't, they don't play around like that. - How long in our pasta will probably? - One minute.

- One minute, so you have the fresh open clams, then I have the marinade of clams. It's important to mix them. This is how we do it around here. - Follow your pants.

- Some pants ready for your soul over here. - We're gonna place the gun. - I don't know if you guys have a cooking show in your future. - No, I don't know. - I don't know.

- Maybe Jade is. - No. - You know, if we could, I'm a saver for the theme, but they think my door to the store, Jade, Christmas really, it's that age.

- I also think Jade, it's that age. (laughing) - I operated under that assumption. - Yeah, I'm Jade, my door to who's like your dad. Jade, it's really it's that age, and I said,

what the fuck? - Of course it is. - And what you talking about as a stream. - She said y'all was talking about what they say, so it's important here.

- When you finish the pasta, you leave a good amount of liquid in there, and in the last minute, you turn the fire all the way up, and you let the noodle drink, drink the sauce up. - Why?

- You got mario, you're gonna call a bum cookie. - And one's the two of them. - Three, you're just greeting everybody. Yo, what's up? Counting the money in the bag.

- What's up? - I think you're not with somebody. - Jade, it's coming. - Yo, mario could cook. - The head is coming.

“- Have they ever seen you cook live in person before?”

- Oh, day. - I mean, the people. - When you think I got here, how could? - I'm over here, but I'm just so July.

I never seen you in a kitchen like that.

- You were questioning whether I actually-- - I never did that, I never, I'm not on it. - Yo. - You're always the real thing about me. - In this kitchen, you can catch a sunset

in the back of your neck. - The up, yeah. - This joint right here. - Well, they cook it for one first, and I got back of my head, and we're down there.

- I got three out of people coming in here tonight. - That's a fish. - That's all right. Watch out. I'm going to put you in green here.

- We don't want no problems. (laughs) - Mario Capone, yeah. - Ah, live in person. - That's in constant street, Italian American neighborhood.

Just like-- - Mario only wanted to feel hungry right now, like I'm not looking at this, like I need that. - I mean, no different than my people who were making for a hundred years in this neighborhood.

Where he did that, he's going to finish this fish. We're going to go make you up runs. You know, some Rick and Tony have some lunch. - All done, let's do it. - Let's open up all the ones.

(upbeat music) - So we here, Mario, called Bond. - Yeah, table 40. - Thank you for taking out the time. You know, last time I sat here,

that Regina was there with his wife. - Captain. - On the other side, the captain was in here hanging out. - He came here. His last game as a professional is a day game in Boston,

and they drove straight here, and they had an early dinner.

“I remember him walking in, everyone kind of got up,”

gave him a standing ovation, like it was really

an amazing moment, so I have to come over there.

- You've had some cool moments in the air, yeah. That was one of the many other epic moments. - We've had, we had President Obama twice. One says the sitting president. So when you're the sitting president,

there's a whole level of security. So I knew a week in advance that he was coming, but I couldn't tell anybody. I didn't even want to text anybody, 'cause 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. Nuri 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. And I have secret service at every spot downstairs, everywhere, cell phone blockers,

And to have him walking, see people's faces, to have the president, and I say he's walking out of nowhere.

You know, amazing moment,

to have the secret service back there. Crazy, that was a crazy mention. - That was a big, Nuri. - Hove and Elon, eight here once, I remember that they here together.

- Hove and Elon Musk, yeah. - And they were fighting over the bill. Jay called me out, it's the kitchen. He was like, can you explain to this man that it's been taken care of?

And I was like, Mr. Musk, you realized the position. I'm in right now, right?

“Like, you know, Musk probably bought the building at night, huh?”

- Yeah, tell a whole while, what the bill did, huh? - Gotta make sure, but Jay had to make sure he paid. - That's right. - The world famous, facing really fun. - Lots of revenue.

- Lots of butter creams. - Ricky Tonelli from Cook Avenue and Yonkers right here. - Let me tell you something. - Yeah, y'all, David. - Y'all. This is my guy, right here.

- Yeah, this is the face. - No, no, he's the face, he's the face. - Folks, may leave. - I'm surprised we got you.

I thought we was coming to Rick.

- That's what I call him the face. - Yeah, everyone knows him. - Everybody knows him wherever you set up shop. This is the guy right here. This is the fish you cardboard got.

- That's right. - You also got the guy with the blonde hair, right? With the brownish hair, he been here with you for years, the little guy with the brown on the head. - Little guy with the brown hair.

Ricky, little guy with the brown hair. - He's just got it. - He's got it. - He's got it. - He didn't make it.

- He didn't make it. - Yeah, I'm like, you're not going to see him. - I'm not going to see him. - I'm not going to see him. - I'm not going to see him.

- He was here, but you know, if it's something happened. - He's a nice guy. - Nice guy. - He's working and you're going to turn by that. - It's going to color crazy style.

- I want to try that. - I love you, Chewie.

- You're going to do the double for us, right?

- Absolutely. - He's going to flush it. - He sleeps with the fishes. - That is crazy. I actually earlier, off there, but is there any

it's a, it doesn't love Frank Sinatra. - No, it's illegal. - He's a police for that. - They come to your house. - You don't like Frank Sinatra.

- They check for the photo and they find you. - Yo, that Frank Sinatra is a real deal man. What a good guy, man. He was, he was a man of morals and principal, man. He was that more and more I looked into Frank Sinatra.

He was really a great guy. - Chewie, I'm going to color it. - Chewie, I'm going to the board. - Chewie, I'm not a boy.

“- So what made you, the fold before we start having dinner?”

- I'll let a lunch here, I'll surprise him both of you. - Okay. - I don't thought to live in the Italian American lifestyle. Chewie knows this because he's a guy. - Chewie, living in the lifestyle, I thought I would have

a little surprise for you. I brought my tailor here. He's going to make you guys a soup or an ice cream. - Must have made. - My boy Dennis from Dennis, my boy Dennis from Milan.

I brought him in. - Harry is from Milan. - So that you can look the part of the world before you eat at the corner tables. - My Dennis from Milan.

- What do you mean before the table, you look the part of the table? - Yeah. - So he's going to, he's going to, one of the time he's going to measure you up for a nice nice soup. - A beautiful, thank you so much.

- Thank you. - I'm going to show you how to paint our skin. - You can go first. - Bro, you brought some nice fabrics, right? - Yes.

- He's going to measure him up. - Nice, that's nice thing. - To measure the one, then he-- - Chewie, don't play. He went to get measured.

You know, Milan, I love Milan. Milan's a great, what's your favorite city in it? - And Italy. - Probably Rome. - And love Rome.

- Yeah. - Rome is beautiful, eternal city. I love Florence. - Yeah. - Florence is great.

- Yeah. - It ends here. - It ends here. - You know, I'm a big olive guy, man. When I eat the olives and forests, it feels like

God, it feels like you're the house. - Huskeny is the greatest olive in the world. - So that is like-- - Well, yeah. Florence is the capital.

Tuskeny, Tuskeny is the home of the olive. That's why you feel that way. - The home of the olives. Like, when I eat olives out there, I feel like, wow, it's just different.

It's different. I like Castellabano olives. - Castellabano. - Castellabano. - Castellabano.

- Castellabano. - Castellabano. - Castellabano. - Castellabano. - Castellabano.

- I love those olives. Years ago, before this restaurant was here. - So before this restaurant? - Yeah. - So the sign that's outside is the original sign

from the restaurant that was here before us, which was called Rockos. Rockos was open in the '20s. And this neighborhood was a janivaser neighborhood. This block was janivaser.

So Vincent de Chin, this was his block. And he would spend a good amount of time here.

“Without wall, there used to be a secret door.”

So this sliver of the right room was a private room. And they could come from upstairs in the apartment buildings down and get in. But I go on the street and be in scene. But this was all janivaser family.

And this was Rockos from the '20s. - You know, I've been in here before it was called Bung. No, Joseph, been in here before it was called Bung. And that's why I asked you the question to see if you got it right.

- I've been in here before it was called Bung.

“Trust me, that's why I knew the answer to that question.”

- What's your favorite Italian restaurant? That's not carbon. - Well, where do you go? - To be honest with you, I love El Malino. - Yep.

- Right down to Miami, El Gabiano. - Gabiano, same family. - El Gabiano's really great. I don't like what they're doing with the new age, Italian restaurants where they bring it fire in the stuff

and a bunch of sources in the stuff. Like, I like this simple, man. I like it like this where we come and we get the real taste, especially, but now I'm okay with that one.

But, you know, it's like, you know, I go to spot no jerseys. You've probably been there, recemies. - Yep. - Simple, Italian food.

It doesn't have to be fancy or nothing like that. - You know what they get there? - You can't tell them. - He's getting tailed up. Y'all, man.

- Jones has got the best favorites. - Oh, man, I'ma have him telling me y'all too, you know. - There's little double, little double brusted. - I need him. - He's gonna be double. - Six by one.

- Oh, wise guy style. He used to wear the silk suits to call them truck skin. - Joe looked at that. - How about, sort of, well, fame is real, right? - Yep.

- Even in a million times.

- You know, Joey Cupcake? - No, I know Nicky Vest, man. Nicky Vest was a bartender. - Nicky Vest was a legend over there. - So I went to Joey Cupcake's trial in the Bronx,

and they had all those jackets on him, and that quiet, and that quiet house. - This was a good chance, Kim. - Man, too. - Don Carter, Gene, was Louis's actually in the Bronx.

- Louis's from Louis, it was a Louis C. - Louis, it was a Louis on stream month all the way up town. - It's Ross and I remember Joe Nina's. - John Nina's. - You ate at Joe Nina's?

- My fault? - My dad told me many stories about that, please.

“I've been in Joe Nina's house around the world, right?”

- No, I think he's resting in peace, that's it. - But he was a good guy. And the tradition who was Dominic's on the author, when he served you whatever, you know,

I used to never have a guy on one 16th street.

All the Italians watching. I went through the terminal was, it was a little spot that was almost like a diner, and it was an old Italian guy there. And we sitting at table smoke cigarettes all day.

And you go in 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 for rails. You go in 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 then it was always good. And this man right here, he had it. The minute he died, his family sold that whole building in one second, or he was only studying the rails.

I know his pasties. I know pasties is my favorite pizza joint in the whole planet Earth, but it was a spot around the corner, not the brag about, yeah, it's my guy.

But they was a spot on one 16th with his old man with just stare at you, he had an apron, and you sit there, then you don't only customer, he going to get you to come back and play and give you some food that's added his work.

I'm telling you, the second that guy died,

they sold that building in his family. - He was keeping it together. - Yeah, he loved it. You could tell he didn't have to do it, he wasn't making no money there.

- The thing about a lot of these old school places is that they're not getting passed down. The next generation doesn't want to do it, and it's understandable, it's hard work. And like, the next, what normally happens,

they don't want them anymore, so these old places, after a hundred years, whatever the clothes and down, that's why it was important for us when this one closed down, that was 100 years old,

that we took it and kind of, put it back and try to keep it going, keep this neighborhood going. This was a big Italian neighborhood, even though it's not literally,

because of the church on the corner, like the neighborhoods would be marked by the churches, and then it would be built around it. So you have St. Anthony on the corner here, you have Aladya Pompey over there,

so these churches would, because they were the Roman Catholic churches, they'd be the Irish and Italians, we would migrate around them.

“So that's why you have these big pockets.”

- So when you open this original car bone, you knew the history that was here before that, and you had to have that spot. - Well, I worked across the street when I was, when I was like 19 years old.

- So you've seen every-- - So I knew this, but I knew this spot. So as soon as it became available, when we heard about it, I was like, no, we gotta get that, that's gotta be it, that's carbon.

- When you was young, did you visualize covering this spot on the original? - No, I couldn't have, I didn't see it when I was young, I was a really bad, I was a bad student,

educate like the proper like university path wasn't for me.

“- A lot of bad students became the most powerful people”

and they weren't saying that, but it's the truth. - But as soon as you start eliminating things, it opens up opportunities for what might be for you. You know, it's like, okay, maybe that's not for me, but that door closes what opens, right?

And like, 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, so I'm not care about, right?

Like my grandparents, my family, it was always a big thing. So I was like, you know, I always, I worked at the school and on weekends, 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 are I in Queens? - On Springfield Boulevard. Springfield Boulevard.

- Shout out to Coach from Card goes, and he just won the record for the most wins ever. - Right behind Card Osis, but I grew up here. - Those who grew up around there, were Ronnie Kiffus from exactly.

- Did you grow up together?

“- We didn't know each other, we went to different schools.”

He went to Card Osis, I grew up right next to it, but I went to Holy Cross High School. - My wife's so Queens man. - The only other, the only famous Holy Cross graduate is Steve Stub.

- Ah, yeah, yeah, yeah. Well, rich player graduated from Holy Cross. My manager rich player is actually-- - But yes, the fact he played football for, but what I was gonna tell you is, I used to go to this spot.

What was the spot on Northern Boulevard across the street from the courthouse? It was Italian.

That's where I learned Pesto sauce for the first time.

- The Queens. - The Queens, I used to go to Italian but some of my back in the days all the time. - We had a lot of them, but like-- - No, no, no, no, but it was the first place

I ever ate Pesto sauce. And now we ate Pesto sauce for like three years straight. I thought like I invented some shit like nobody knew Pesto sauce. - The two most famous places in Queens when I was growing up and still maybe today

is was downpets, downpets, and Parkside. Parkside was a gotty hangout in Corona, right by shade stadium.

“- Parkside, what about the fat guy that you used to own it?”

I think he passed away with his head. - Well, his head. - Tough Tony owned it. - Tough Tony owned it. - Yeah.

- That's the spot you talking about. - Parkside, yeah. - Man, it make a mean fire Diablo shrew. - Very restaurant. - Yeah.

- And across the street is the last place. - He wasn't a fat Tony, he was tough Tony. - So I'm being disrespectful calling him fat Tony. - Don't arrest his son. - All right, he's not saying no, you missed any of these names.

- I'm not saying that you can't miss any of these. - Tony, you can't call him fat Tony. - You got it? - Queens bill above. - We had a, I'm Italian restaurant there

and nothing to brag about on most dinosaurs. That's where I learned how to eat Pesto sauce. - You know, Nori-- - Oh, yeah, I had a baby, that's for sure. - Well, you know, I learned how to eat Pesto sauce.

- Guy needs a peanut butter and jelly and he's helped. - Yeah, but I thought, like, you know, I really thought that it was like big time. You know, in the Bronx, we had a, - You took Pesto back to the Bronx, you were like,

- Yeah. - Like, you were, like, Columbus. - It was Columbus. - He discovered his Queens. - Oh, I thought I blew up.

- Skulled in the Queens, it took him back to the BX. - Today's show is put to you by President Sponsor, Hard Rock, Bat, Florida Sports Book. - Hard Rock. - March is here and that means college basketball takes

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He says one day, he was, you know, he blew up the left rack. So one day, he tried to go up in, and the Terry resting on out there

“that he used to go all the time and they told him”

he can't come in. And when he looked in, it was a bunch of guys in there. And then he was like, yo, but I come here all at, you know, North, you could imagine a young North before rap and all that.

He was dug in his way in and it was like boom, it was John Gotti was in there. And John Gotti was like yo, just given what he wants, they gave it to him outside. He paid for it in the North, but Gotti said yo,

I'm seeing the man, man, not the man, not the myth in there.

- Whether, whether original, my first restaurant

is on Mulberry across the street with his club, the Ravenite, that similar. No, he was long gone after when we started there. But that was the story that I said. - You still drive through there and you,

you know you on that block. - Yeah, yeah. - Even if they put a John but you said this at that, you know, and you go through young 'cause then 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 you said younger stuff, whatever the case is. - I think it's a shoe store.

- It's the shoe store. - Yeah, the Ravenite, it's the shoe store. - Still failed to mystique.

“- Yeah, because all the movies we have seen,”

every documentary, everything we was was that block. You can't change the block. - It can change the block. - It can change his thing. - Yes.

- That's what you're talking about. - The plate swapped this out real quick. I wanna try this, two-and-a-thing over here. - Ricky, Ricky's the man. - Ricky's the man.

- Ricky's the man. - Ricky's the man. - Ricky's the man. - Ricky the face, yeah. - That's what they call them.

- That's what I call. - Ricky the face. Y'all marry y'all, let me tell you something. Speaking of starting in Queens, you have built an enterprise to say the leaks.

If I go to Texas, I'll call you y'all, should you get me in? If I go to Vegas, I said, can you get me in? If I'm in Miami, should you get me in? If I'm in New York, can you get me in?

Did you ever envision becoming this big? - Did you ever know? - Never know. - When you got you in. - And then he gets to do whatever he wants to do.

- I never asked him though.

- All these all these get in. - Yeah. - I didn't know what to got him in. I had to know. - He's got me imagine.

- No stop it. - No, he's not. - He got you in. - Shout out to me. - Shout out to me.

- Shout out to me. - Yeah, I think I got Noreen. (laughing) - That's how this works. - We're passing it down.

- No, we're passing it through. I was very old, call me once I ain't said man. That's got Noreen. Like, Noreen. He was like, he got a holocard bone.

He was in there every, like, say his rails. Like, you know the story behind that, right? It's the hardest restaurant in the planet Earth to get into. It is what it is. - I can get it.

- You got in the rails? - Yeah, yeah, yeah, yeah, yeah, yeah, yeah. - You got the clock, yeah, yeah. - I do too. - Right, shook up.

- But. (laughing) - But, shout out rails. - I use my, my favorite, why is he? I mean, you don't want to hear twice a week.

You know, I don't want to abuse. Back as I go every Wednesday and abuse the juice, whatever the source is, this, this, this, that. No, he's the same way.

“One day, you, I don't know if you remember,”

you called me up and you was like, "Oh, this guy's here every night, yo." He spends my, yo, no, he ain't cheap. 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. "No, we got the three, the back three tables. "I told, no, he was like, "Yo, what made you come up "with the ZZ's concept?"

So the private club. - I'm in the ZZ's, this class. - You see, there you go. - You kind of put big deal around here, can you? - I said I said.

- This part. - You mean me to get in, I'm thinking you got it. - I'm thinking you got it. - The ZZ? - Yeah. - In my end.

- New York. - New York, ZZ's, this is, I'm gonna start. - After Nick game, - Kyle Lauer, - The Nick York, I don't know. - The ZZ's, - I see, close to him. - See, see, see, see, - See, see, see, see, see, see, see, see, see, see, see, see, see,

- ZZ started in Miami because we wanted to do this, this sort of idea, this, this members club there. We had all our, you know, over, you are our top people, VIPs, 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

and it was designed just through my family, built a beautiful sports bar, cocktail bar, restaurant, - That's right. - Even though it was the ZZ's in Miami. - It was one of my hands.

- I know it started in my end. - It's crazy. - And the food is incredibly phenomenal. - And then we did it here in New York, because we also had a great space in Hudson Yards

and it was walking just into the garden. It's a beautiful field. - It is, that we won that, well, I'm there all the time, but I was there after the next one,

So everybody, Leon Rose, the whole New York was in there.

“We had a, every jeweler in town, whoever, that's it.”

- Do you think, do you think we over celebrated last year? - We waited 20 years, you think so. I just, if I won one game, we, I was happy for everybody. It's a Nick Van in New York, I'm happy for, I just felt like it felt like we were celebrating

a little bit too hard for what we were, where we were at. - We win since 1973. We've been out here like crash at 11. - We've done many times that we're home, sick. We lost 20 point leads, we still ain't with.

But last year was the first, you were good with the level

of celebration in relation to the victor. - They almost do a damn to love it. - That's not very nice. - Every night was a parade. - I wasn't, I loved it.

I loved it and don't let us win. 'Cause we burned in this big scouts. Like this is about to go crazy out here. I loved it. I loved that Dolan was going out there

to give it the fans a game ball and then, but no, we didn't waste the lesson from that.

“That's why they didn't put up the banner from the cup.”

- I'm glad they didn't put the banner on it. - You didn't win, I don't want that banner. You want the real chip? - Yeah. - There's some questionable banners up there anyway.

- For real? - Unless I look up there.

- I never looked up there, you got some,

you know I pray, I don't think so, yeah. - I don't think so. - I don't think so, so things are just decorations up there. I can't lie to you. Every time I sit courts out, I look up a deck,

'cause I used to go up a deck, and I pray, a big prayer. I just, I thank you, Garfield, let me sit here this now. I used to be up there. - You should love this old time, sink one time. - They used to put me in the cobbler clutch up there, not.

- Potual man, brand new savagines. - And go back on there. - That's one of the, there's another one. - There's another one. - There's another one.

- There's another one. - There's another one. - There's another one. - There's another one. - But he, why you get there, they live you up from the floor, after they close line, you never knew Charlie. - He's praying to the gods and the hard words to sit on the floor.

- Man, it's a beautiful thing, you know, like coming from where you come from, you know, cooking in the kitchen, and now you, your own this biggest establishment, you've got, I've been in supermarkets to sort of sourcing,

supermarkets everywhere. - I mean, this is you, how does your family, how does your family, not meaning your immediate wife, but you know, your uncle's your aunt's, you know?

- It's amazing, because they're so proud,

and no matter where they are, they see it in the stores or the restaurant, I mean, at the family's here all the time, my parents are here all the time. - A few times is a big one of them.

- Yeah. - I'm pouring this family's, - You don't pour it.

“- And that's the, that's why food is so important,”

'cause 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 where it's so important, you know? We put, not just us, you mean, plenty of you.

So you must have grown up with amazing, you know, big meals with the whole family around. - You know, I'm the biggest Italian, you know? - Every Sunday, I'm eating the tea. - You, you're saying to me?

- I'm like, go get your olives. - It's okay, it's okay, it's okay, it's okay. - Yeah, it's okay, it's okay. - You're not gonna lie, you, you wanna cat moment on here, like, probably the only Spanish guy that are,

whoever you Spanish is, man, I performed once. - When you call me, when you call me the phone range, there's that big girl, so you don't listen. - You performed. - It's that nylon one year.

For a bunch of old Italian men, they still had the mask on with the air with the pump. - Yeah. - You know, it confirmed this story. Baudito, Baudito was there, that sounds like,

sounds like he's on the ranges. - They are top of the chair, ah, sweet. - Oh, they didn't know how the Puerto Rican had been in that environment. - Like, you performed sweet Caroline and said,

now, I'm just saying, you know, they go where you go, fuck up a tone, you know, all that, right? But what I'm trying to tell you is trust me. I've been indoors, Spanish people don't get in the Italian community. - You know, I feel like both of you guys

have been adopted by the Italian community. - Yeah, we have him, he's right here, he got the facts. He got something going on out there where it's JD 'cause the Italian to the point, my daughter's asking me, is he really your Italian?

I'm sorry. - I'm sorry. - I'm sorry. - Of course, all of us from Memphis is just like, get out of here.

Why are you wasting my time with this? She's like, dead ass, like, you're dead. They're seeing these Italian, that's them. Can you, are you Italian, JD? - Yeah, that's some of them.

- You gotta get the, get the 23 in me. - Well, they see it, man. Yo, yeah, we, we your parents from. - It's grandmother's, but part of the same. - Yeah, it's me.

- I, it's JD, let me see it, it's JD just to tell you. - I mean, this is crazy. - It's the merch. - Kidding. - Oh, yeah.

- You're JD, you're world, world, world, world. - Machine, boy, this guy, I make a money from all over, we got, we got a restaurant, collab working on. - Oh, man, JD, man. - Let me ask you a question now.

What does the future look like? - What do you think? - Which is beautiful, man, it's a... - Yeah, but what do you think it? - How, yeah.

- There you go. - You're right. - You're right. - Yeah, we're, I mean, we're gonna continue to grow. I think, I think it's important.

We do, we do fun projects, we continue 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 the beginning of the end. You gotta keep making decisions

as if it was your first, your first spot.

Like, why'd you get, why'd you get into it? - You know, keep your first, like, the last, you know, like, 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 just, maybe it's right. - Oh, I think I want to switch, then.

He got to, this is what I want to look at. - Yeah, I mean, this does. - What's wrong? - It's family, I think, no, he said this with... - The sun said, go back, you got my measurements?

- I need to try it out, I need to try it out. - It should be fine. - So I think what, I think we're gonna go beyond restaurants. I think we're gonna open hotels. I think we're gonna open, you know, residential buildings

and communities and, you know, we're gonna do in the, you know, the sauce and the stores. I think we're gonna keep pushing what beyond what just the restaurants are. That's, that lifestyle.

“- Yeah, the lifestyle, that's what we're doing here today.”

- Well, lifestyle, like five. - And I think the future's really bright for us. You know, we're still a young company, but we've got some years in our belt, we've got some great people that can do a lot of work.

- Yeah, we're gonna keep ourselves, right? - We're gonna keep you safe, man. - You guys enjoying them? - We're gonna keep you safe, man. - Yo, Rick, let me see that tuna over here.

- Absolutely. - I've been like, Rick, he's got a beautiful voice. If you ever need anybody to come. - Listen, let me tell you something.

- You need a guy, you never need a guy.

- Hey, it's Italian, you know what I'm trying to say? - I need a tuna for this. - I was just two times I came to this fight, 'cause you know, you ain't charging me. They were so mad at me, steam-stall,

back I was all in a man. They had the biggest thing. Yo, Fash Joe's the only guy I ever seen, not charging, carbone. This is that he was blasting hip hop on here.

Yo, Fash Joe's in here. They were flat, they were, and guy, it was a movie. Everybody who was a regular, already they was dumb tight. They was like, yo, I'll show, got that off. You out there and Dubai, right?

- Yeah, Dubai. - You're embodying. - 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 last year.”

- We got two Las Vegas. - We got two carbones in Las Vegas. We had a Siddels in Las Vegas. Vegas is a good to us. - So, Dell did yours as well.

- Yeah, yes, it else is good to us. - I re-sources, I'm on the rock, I know. - You're not using your reasons. - I'm not using my resource, crazy. - I've been telling you that, I'm trying to get you to open.

- Open the book up. - Yes. - I gotta use the book. - Use the brand, use the book, trade here. Oh, here's our fish with gentlemen, if I may.

- You're like the fling, it's beautiful. - Don't have it. - I don't have table. - How many doubles are you fling? - Today's the first one, but I think other than that,

maybe two, three, thousand, maybe those kinds. - We lost the 13 years, I don't know. - Oh, yeah, did they got a bronze needle going for Joe? - Yeah, sure. - Okay, great, absolutely.

- They request their bronze, you know. - See, we do have a certain idea. - Ricky's day one, day one, 13 over 13 years. - I don't know.

- I never lost it, you know.

But I always enjoy doing this because it's a beautiful fish. - Yeah, dough was so good. - You guys made it cool, right? - It's not normally an Italian dish. - It's like an old Jewish ladies.

- It is, it is popular amongst that community. - Yeah, when you go, when you go into the diamonds, it's like an old Jewish ladies, like the dough was sold. (laughing) (laughing)

- You know what they try to shoot at at me up like y'all need that bronze, you know, you know. Because Denley's, these these did a pop up with cats. - Yeah, man, they brought it to Miami. - 100s of people I think.

“- I think cats is the best restaurant in New York.”

Cats do. - Can't beat it, can't beat it. - Can't beat it, is they been over? - Yeah. - 17, 18, 17, 17, 18, 17, 18, 18, 17, 18, 18, 17, 18, 17, 18, 17, 17, 17.

- Some crazy, some, I was dead when I owned them. - There's a fact, I think I've seen any now. - 'Cause I want to see if this guy works, we'll see. - Oh, wow. - Wow.

- That's you, that's you. - That's it. - That's it. - That was like a week lift. - The face of the gentleman.

- He's a gentleman. - Yeah. - A practice going like, oh, that was like real life. - Oh, my god. - Let's sit with the love now.

Let's see what's the source. - Oh, yeah, look at this. But caught a style. The only way to do it. - Nice.

Got capers in there, tomato, little bit of butter, the best. - Yeah, yeah, a little bit of citrus, the brisket. - It's delicious. - It's a little bit of real life.

- He did, he glid, he glid, he glid, he glid. - It's real life. (laughing) - Make it nice. - Just a little bit.

- Yeah, the soul, while he waits for the bronzino. - Yes, yeah. - It's the bronzino, it's the bronzino. - I'm your favorite hip-hop song. I won't corner you into your favorite artist,

but hip-hop songs. - Deeves, fire. - Deeves, Jesus. - Yeah, very. - Come on, Mario, no, what do you mean, you know?

“- 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 15 years old, 14, 15 years old. I'm in the back of my best friends, older brothers, Lincoln, L.S.C. - A boat of a two-door car. - That's that big, oh boy.

- Boat, that's a two-door car. - Baby blue. - And then Lincoln, baby blue, Lincoln L.S.C. I'm in the back seat. And I hear big get on the radio for the first time.

And it just takes you, and it's like, the voice took you, what is that? What is that? Like, it's a moment of discovery, and it's just like-- - Yeah, yeah, yeah, yeah.

- This is something different, bronzino. And then, and then I do, for me, I do believe that kind of, kind of, Frank gave way to Jade and me, like the chairman of the chairman.

Like, that was a thing. And I remember the first time Steve brings Jade in, and like, you just like, oh my god, I had this little tiny restaurant in the guys here. Like, the guy, the chairman, definitely grew up with hip-hop.

I mean, that was, that was, you know,

“I remember every album of the summer just coming out of every car window.”

Like, just don't feel it kind of like that anymore. Just a little bit. Usually, it doesn't move the same way. I mean, it moves, but it moves differently. You know, like, when you would hear the song

and the album of the summer from, you know, in May or June coming out of the car. But we tell out, like, Ella was one of my favorite. Whenever they would be on the radio and they'd be like, brand new, where Ella,

I don't care what high we have a song. I just pull right over, open the windows, blast the music, and let it be, you know, this is hard to say. And the wrong way.

And I'd be like, yeah, I never, as an LL fan,

I never heard of wax on to me. Like, I always felt like, even when they was like, yo, walking with the pants on, whatever was it, it still was it to you? Something like a phenomenon, whatever, nobody liked.

I loved. Like, I got it. Like, I was like, yeah, that's too many. Yeah, nobody in it, like, no, I know. He said, look, the love of boy stuff.

Like, loungin, like, when you go real love of boy, when you go for the ladies, you know what? It's always been like, oh, it's always been like a lady in the mouth of boy. Yeah, smokers, and then you'll come with an all-right album,

and it's, once they doubt him, you'll come back with this, well, fog, black, and then shit, like, he needed that to just motivate them. Yeah, what would be, Bronzina, right here? Get your brazina for you, sir.

I need that. Give 'em a little, yeah. Get a little of your punch on. Your condom. The world famous.

Thank you. Just sure. The world famous. You got a zero win on my man, Ricky, the face is swag of how you see how he's doing this.

This is not no, no, try this at home. Try it at home. It's very dangerous, don't you? I absolutely, would you like some? Ricky, how long have you been in the business?

I've been in the business, yeah, maybe almost 20 years, but I've been here 13 years, very proud of it. So, we've only been here 13 years. (laughs) Maybe the same, like, yeah, the short-stint, yeah.

- Do you ever serve some guys where you got a little nervous, something a little weird, it's only might've fell the time? - We'd try not to get nervous at the rest of the rest of the time. - You know what I mean, guys? - Ricky and I made a lasagna for Mr. Scorsese,

that was a little never forget.

- Wow. - Kinda on the fly. - He wanted a lasagna, one of the lasagna, when we were gonna tell Mr. Scorsese, you know. - Mr. Scorsese came in, he wanted, he was,

he had a little chef to slice of the people, so he came all over, we did a whole thing. It was very nice, very nice. It was very proud of him. (upbeat music)

- Ricky's got some stories. - Of course, you're Ricky, who want to hear one of these stories? - You got some stories.

“- That's what I'm trying to get you to talk about”

when you keep moving. - All right, all right. Tell us the story, story time with Ricky. - He wanted a lasagna. - Yeah, we want to hear a legend.

- One of my favorite stories, if I may, was when I took care of Mr. Peshie at this table.

- Same table, this is the table.

“- It was a restaurant in the Bronx called the Golden Elephant.”

It's the president who used to go to it. - Go to your own manager, who was going there. - Mr. Peshie was my brother. - Mr. Lincoln's fine too. - How did he serve there?

- I'm gonna fight with you guys. - Mr. Smith and the Golden Elephant. - Those are the signature dishes. - Mr. Bro, that's where they guys used to go at that time. - We'll go see what's out.

- Go now with you. - Near Pellon Parkway. - Yeah. - Shout out. - If I saw Robert Teller was father,

you used to own the joint. - Well, however he was Mr. Peshie. - So Mr. Peshie 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. Is there anything I could bring you? Why are you waiting for you, yes? He said, you know what, how's your bartender here? I said, I think he's pretty good.

So I said, why? What's up? What do you need to go? I want to my team.

But you had to tell him to shake it.

Shake it as hard as he could. Just when he thinks he shook it enough, bring it back and shake it again. So they just like that. Sure enough, like we brought it over.

It took a step Ricky, do me a favor.

“Have the bartender shake this again from me.”

Two hours please. Never drink this. - Two hours? - Yeah, three is for Sam Booker. Two is for Martins. That's what he told me.

So then, you know, we took a back to him. - Shake it for two hours. - Shake it for two hours. - No, sorry, two hours. - Two hours. - Two hours. - Two hours. - Two hours. - Two hours.

- Two hours. - Two hours. - We can't get any. - Two hours. - Would you go? - Two hours a day. - So you shook it. - You shook it. - Right? - To be back.

- At any, in that he's been thanking me, he goes, "That was perfect. Thank you so much." Then he made me take my jacket off, because you know, he said, "You guys look a little too fancy." So we did all this.

- Yeah, so we did it out like this. And then we started dancing in the bedroom. It was a beautiful thing. Joe's a man, Joe's a man. - Yes, I see. - I remember a 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 in the kitchen and they said, Chef, Mr. Pelagrino's at the bar.

Frank Pelagrino's from Rails. He said, "Okay, you tell me the second he sits down, because I want to make sure he has a perfect experience." Okay, no problem. Fuminous lady, 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 says, "You cardboard?" (laughs)

I said, "Yes, sir." I said, "How are you, Mr. Pelagrino?" Thank you for coming. You was. The place looks good, kid.

And walked up, yeah. I remember that, man. - He didn't hang with taste. - You didn't have a, he didn't have anything. He walked up, he didn't go around.

He walked into the kitchen. He made sure he met me. He said, "The place looks good." And he walked up. - Yeah, I remember he was at the bar.

He was thinking, "Never to be seen again."

- He was dancing, how was it? - Never came back. - I had a friend. - I was. - I had a friend.

He's not my friend anymore, but... - Well. - There's former father-in-law is this rich guy used to sell marble, but I mean, like, to all the buildings,

they were 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

"get 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 them down. He finally eventually got in and when he sat down in the rest of me,

he said, "I mean, I'll speak to him," man. He said, "You ever hear this guy fat Joe?" He said, "Fat Joe, as many he comes in, "we bring a table, we make the table in the middle of the thing "for him, fat Joe gets stable."

Well, he wants some rails. This is that. Oh, boy, he called up and said it all like, "Yo, "I didn't know you're bad. "He had the power like that."

That's that Henry Hilltail, all right? - Yeah. - Yeah. I tell you something. I'm gonna tell you something. I went one time, this is a true story.

But you wanted to say the name, I can't say the name. Now, I can't say, "You can't leave when he's a friend "of a friend of mine." No, no, no, no, no, I can't say this.

One thing I love doing, although I don't do that with you, I don't play with you, but I love arriving with no reservations. Anyway, I go, fat Joe, I want to say we could do it, right? You just want to test them?

I just love not being reservations. I don't know why, I just, that's my thing. So what is the percentage of that working? All the time, but let me explain it all the time. - It's 100%. - I made a 100% ratio.

Don't do that because I'm asking you your serial number too. But I'm 100% like what time? He's like, "I'm outside." - One day, I'll be in the joint. - And LeBron James, it's in Miami,

where he played for Miami, is Valentine's Day. LeBron James is there with his wife in the hallway like, "Waiting." - Right? - Not if it's like, "Ram, pack, I bought my wife." She was like, "No, it's another spot in Miami.

- Yeah, be on them. - Copy on them, yeah." - Right? - It's my spot.

So I walk up there.

“Obviously this girl has no clue who fat Joe is.”

I go up in there, I go in there, I go in there, I go in there. - I said, "You got a reservation?" I said, "No, I got a reservation." So she said, "Well, what?" So she says, "Oh, it's a four hour wait."

- For us. - That's a four hour. I was, I'm looking at us at four hours. She looks to the side at LeBron James, the king of Miami, when he was when it chips, he said, "Everybody's waiting."

So I said, "Ban, I go like this." Because the 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 want. So when I look out and embarrass, my wife says,

"I told you, it's a well, you know, such a such semi." - Think, they crack open the champagne. Why didn't you tell us? Come here, they won't be assigned the restaurant, they pour a champagne right here,

that we need to take away the-- - And LeBron still waiting? - You still waiting? - But the name I dropped there was so legendary. It was a name of names.

I said, "Well, you know, Mr. Such is such a-- - No! - The champagne, the champagne, the champagne. - What are you-- - What are you waiting for? - Please come inside!

- Like, they thought they could-- They were in the shed. I see you all had to drop the name. That's like, "You two, Tom, I'm a fella." You go to spot the front of you like, "Yo, Fancho, set me."

It might pop this champagne for you. You know what I'm saying, but they're just gonna sell it. - I've done it two times of fillet, but yo, Mario, great time with you, Carbo Miami, May 1st, to the third of all of each. - Car, gone both.

- Oh, that's the joint you always throw out there.

- Yeah, yeah, yeah, what was that F1 week? - F1 week, F1 week, and-- - You gotta go out there. - You gotta get you out there. - Gotta get out there, right?

- You got to know-- - Should we do a show for the road?

“- No, y'all eyes are still doing show for the road?”

- No, no, no, no, no, no. - No, and Jade, that's the different type of chemistry. - You know, while fast on that evening. - Sorry, I'm doing it. - Gotta do one when I'm fast.

- You know what I mean? - That's the first thing to do. - I'm fast right now, I think I wouldn't have been a blender range. - No, you show it north. - All right.

- You fast the way it is. - You've got that type of all day, so we don't pot work. We're ready to tell you in front of you and everything. I'm impressed. I'm not fast, then.

- Oh, the say off that bronze, you know what I'm saying? - I'll see you at the end of this game, too. - No, no, no, no, oh, you got to stop, I heard about it too, too, too. I ran into, I ran into, I ran into Stoutin' the whole way, I heard about it too.

(laughing) He's like, I mentioned this to Joe. - Let me tell you, it's a Steve Stout. - Steven Stout. - Stout out to the out.

- You never brought the dollar in your life.

You know, Richard's got, I go one time for Saudi Arabia with Steve, the minute we land, he got 62 meetings in the lobby that the whole church, like Steve Stout just gets money, wherever he goes, he got all these Saudis coming in there. I could never get a dollar with him.

But one thing I could count on is the second I grabbed the glizzy, he had the camera in my face like this. Yo, you eaten the glizzy, I see your Steve Stout. Maybe you want to bring me a Saudi dollar or something, man. Maybe you want to get me a fragrance or something, man.

Try to get somebody with, he caught me on camera with the glizzy. Steve, Joe's open to a fragrance deal. - No, I'm just saying, I stand on brand. I stand, everybody knows I love a glizzy. I went to the game, I got me a glizzy,

what's the problem with that? I don't have a problem with that. - See, what seems to be a line. - See, it seems to be a good problem with that.

“- That's what he needed, he needed glizzy indoors.”

- I need a glizzy, I ask him my ear. - Oh, we got a flag on the plane, call phone. - Too much glizzy, die a lot. - Can't talk glizzy, that's a problem with that. - Nah, no, no, he brought it up, he didn't bring it up.

- You said I was in, I heard about it, but I didn't bring it up, I wasn't gonna say nothing. - You brought it up. - He was about to say a Steve Stout. - So he was, he all bring me one in a month,

them jaws before we get out of here, bring me one in a car, bone jaws, so they can know what to get in now. - Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. - He gets to everybody.

- We love you. - When 30,000, how do you carry down the stores? - 30 pounds. That's what's for the whole family.

- Look at this, my family uses this, this is amazing.

- You can try, you can try, this is amazing stuff. Shout out to the loveies, this is very, loveies. - And you can't get in the point, man, at least you can buy something, and it's still come on, yes, you can't,

car phone at home, man, you can do it at home. - Oh, bone at home. - Giving you, Joe. - Maria, do I get a discount for buying a property

- Oh, yeah, yeah, yeah, I wanna discount.

- But let me, I gotta, I got a friend's family review. - No, I need it, it's beautiful, it's beautiful. - I know it's gonna be a make out to you. - I got you, I got you, I got you. - You know what area was it for me, Miami?

- It's gonna do it in Miami. - No, it's being built right now, it's an edge water, it's on the water, it's gorgeous. Being built right now, 20 floors are already built. - Yeah, beautiful, beautiful, just kind of does edge water.

I got a, I got a friend's family number four. - Name some favorite restaurants, just name two or three that's, I got one in mind,

“that's why I thought of this not Italian.”

- They do love going to anywhere. - Anyway, anywhere. - I mean, cats is for sure, cats is people who are good. I mean, the old New York. - The old that's out with it.

Two days ago, a long island people. - Oh, no, no, it's the one I'm gonna grade up. - Yeah, they've got to carry, wasn't they? - Conta, man, they had that stake this one, no reservations. - So, that's the stake.

- Walked it, 100% with that beauty face. - 100% with that. - I was on it. - Tell them five jokes that you fed Joe came up in there. - Costa was suck brother, y'all, what's going on that stake?

- We're losing that man. We're losing the traditional man. Thank God for carbon, this, this fly is sexy on another level, but we got that real food. - You know, these new places, man, you know,

it's just horrible, you know, it's almost like hip hop. - It's any art, but yeah, hip hop, you can use a hip hop as an analogy, any art though. You have, you know, you gotta keep the certain amount of tradition going.

It's always important that somebody pops off

and does something different and new when you sit in a new style that comes, but it's generally always, it's always rooted in the classic, you know, like, it's not gonna come over night. Nothing's gonna come over night, there's no success

there's gonna come over night. It should happen as you should learn and be based in the classic, be a master of the classic. - I noticed you, 'cause the other night I went to dinner with a friend of mine, he owns Italian restaurants.

I went to carmone at Miami two, three days ago. How hard is it as in the restaurant owner to not criticize other restaurants? - Other restaurants and 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 to my guest and we were like, yo, they don't make the bread like they used to this this, how hard is it for you to sit down and a restaurant owner? - It's harder for me to sit, I'm the biggest critic

when I'm sitting in one of my places.

“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, then to be back there with them, I think get your perspective, the perspective of the customer. And when I'm eating one of my restaurants,

I'm a very difficult critic. If I'm at somebody else's place, I just turn it off. I'm trying it on, that's good. - It's easy for me to just be like, - I don't like that, one of my friends hit a chef.

- 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 spot. - Somebody else's spot. - It's great, that's great.

I'm going to give you all your love and all the presents. That's great, if it's not great, I'm going to kill a mouse. I can't move it, like all good. - Yeah, because I hate that. I got friends that are all chefs and they own restaurants.

They go somewhere, they criticize this, they criticize that. I'm just sitting there like yo, bro. Like, yeah, just enjoy the moment. You know what I mean?

That's, that's important. - Enjoy the people you're with, the table. It's so, it's also so much more than just the meal. It's the people you're with, it's where you're at. It's your level of comfort, everything equals the meal.

It's all part of it, all the ingredients of it. It's not just the food. - I have not been to a car bone where the staff has not been great. Have not greeted you with respect and love.

I have not been nowhere near any of your establishments where people ain't happy to see you, they treat you now. If I walk in season over here, you've got the Dominican girl up front, she's nice. Bring you up, the guy's stay care, you upstairs.

In Miami, you can forget it. They bring you out of the car in, they walk you. - No, they walk you in, you get out the car,

they walk in you in, like you're always going on.

Guys, this is this, you got Ricky here, you know, like you, that's one thing.

“And the most important thing in the restaurant business,”

the most important thing in the restaurant business, let's just say, it's feeling like the restaurant knows you. Whether you do riches, you can be dereggy over there, you can be the little guy who said yo, it's my birthday and they got a reservation they come in here.

Everybody got a feel special. - That's what I always thought about. When I thought about, when we first opened this place, and I thought about that front door, I was like, how do I give every person

walking in the back of Copacabana, right?

“So like the music's playing, he goes back door,”

and I don't wait in line, how are you, Mr. Hill, Bubba, and all the way to get into the table, 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 I give everyone that little bit of cinematic moment. - I don't know if you train your staff, how to treat people, this is a movie. - This is not getting warm. Oh, reception, then coming here. And let me tell you something, because you know,

I've been on a real diet, you know, fat, you're not so fat anymore, no, no, no.

But then three color cookies you throw on that table

at the end of the meal, y'all rick it, okay, okay, get to the table, you're gonna call that cookies. - I'ma ready to take my diabetes and so on and where you are. - Oh, no, that means great things, buddy. - You endorse me, do it, come on, cookies,

let's check it out, you won't turn it down. Three, play three, the three color cookies best. I can't resist that thing in the middle of resisting. - I can't. - We're gonna get you some. - Oh, thank you so much, Mario Cobbon.

This ain't that. - That ain't this. It's cracking kiss. - We hear legendary.

- This is one of your hearts, boy, if we're your roguens.

From the life of the back of Carbone. - Yeah, you know, we built it, we went to Cali House.

“I think that was our first road trip in Cali House with L.A.,”

but nothing like, you know, Carbone, legendary. I know the history of every bone and literally of this place. So, Paul's history of every bone was sick. - Oh, that was it, that was it.

- Oh, the cookie. - And there's plenty more than I came from. Let's go real, let's wrap some up to go this cookie. This has a lot of names, it's got a lot of names. - What's the name?

- It's a three-color cookie or saw. - All right. - That's a full rainbow. - It's a full rainbow. - It was very bold.

- Seven layers. - Seven layers. - Try and color this. - Try and color this here. - You got a lot of names.

- But that's the real one, right there. - That's it.

“- This is every Italian bakery, pastry shop.”

They got to be served cold. - Shout out to my man now. - Right out of the fridge. - Mark, we're from the 40th of bakery. He does it for me, sugar free, out in Queens,

the story of Queens, he can only sugar free. He's making him sugar free. I hope he's not lying. - No, I'm feeling free. - He's like that if it don't got sugar free.

- What is your place? - I want to shout out Mark, I'm a magician. - Markle. - You're a magician. - Markle's a good guy.

- Let's just say let's sugar at it. If we want to keep it a bottle, we're gonna say that. I think that's the best. - Let's take this. - Let's take this.

- Let's take this. - We've got the Lebra 3 going to Lebra 6. - No. Don't reject it, beg me the biggest Netflix. - C'mon, thanks so much for our gosh.

Mario, we appreciate it. - I appreciate it. - It's a California. The carnival times, Mario California.