[SPEAKER_00]: What's the most amount of calories you ever get in one session?
[SPEAKER_00]: I just gotta be like at least three thousand.
[SPEAKER_00]: For what?
[SPEAKER_00]: Pizza?
[SPEAKER_00]: I think it was Hallin.
[SPEAKER_00]: Best breakfast burrito in LA.
[SPEAKER_00]: So banana and waken late.
[SPEAKER_00]: Best hot chicken in LA.
[SPEAKER_00]: Hallin rice.
[SPEAKER_00]: Best burger in LA.
[SPEAKER_00]: Oh, it's so hard.
[SPEAKER_00]: How did the fighter app come together?
[SPEAKER_00]: I wanted to build a map for myself for a real, for probably like four years now in and out or shake-shack.
[SPEAKER_00]: They're so different.
[SPEAKER_00]: But how do you figure out an eight point eight from a nine point two?
[SPEAKER_01]: A nine or a above is something I would wait forty five minutes online for and something that I would want to introduce to my dad who is arguably a bigger food critic than I am.
[SPEAKER_01]: And eight is if it's in the eighths, I'd wait fifteen to twenty minutes in line.
[SPEAKER_01]: I would still drive out to go get it.
[SPEAKER_01]: It's great.
[SPEAKER_01]: And obviously a ten out of ten is the best thing that I've ever put on my mouth and we have yet to see.
[SPEAKER_00]: Has something ever come close to it?
[SPEAKER_01]: Oh yeah, yeah, I got a couple doing a couple of bites at Austria Motza.
[SPEAKER_01]: I really don't see getting better over the course of my life to be completely honest with you.
[SPEAKER_01]: And Hallin raised the first time I had it.
[SPEAKER_01]: Hallin raised the first three times I had it.
[SPEAKER_01]: All was just like a mind-bending experience because you don't understand how good a fried chicken sandwich could possibly be.
[SPEAKER_00]: National hot chicken really had like a blow up here.
[SPEAKER_01]: Oh yeah.
[SPEAKER_00]: So you see Hallin raised at the top of it.
[SPEAKER_00]: Still, yes.
[SPEAKER_01]: I actually went to Nashville and did a whole hot chicken tour in Nashville just to compare because I was like, how the fuck could it get better than this?
[SPEAKER_01]: And nothing was better than it.
[SPEAKER_00]: Wow.
[SPEAKER_01]: But Princess was probably the closest I got.
[SPEAKER_01]: I think Princess is a whole different beast though.
[SPEAKER_01]: I would say Howlin is a much, much, much better version of Haddy Bees.
[SPEAKER_01]: Is that in Nashville?
[SPEAKER_01]: Yes, I think the three biggest in Nashville, the three biggest, not the three best, but the three biggest are haddy bees, princes, and Boltins.
[SPEAKER_01]: So I want to all three.
[SPEAKER_01]: Now there's like a couple different ones that are coming up.
[SPEAKER_01]: There's one called four hundred degrees.
[SPEAKER_01]: I believe that is like becoming everybody's favorite.
[SPEAKER_01]: So I have yet to go back and try that.
[SPEAKER_01]: But yeah, natural hot chicken had just the most supreme come up and I think people, I think two things happen.
[SPEAKER_01]: One, I think people realize how unbelievably unhealthy it is.
[SPEAKER_01]: And two, so you think it's on a decline kind of thing.
[SPEAKER_01]: I think it's still legitimately one of my favorite things to eat.
[SPEAKER_01]: I just don't think it's as like hyped and popular right now.
[SPEAKER_01]: I think I'm actually not sure anything is really like that.
[SPEAKER_01]: I think the last moment we had that was like sweeping the nation was the Balkan breakfast and that was like a huge trend.
[SPEAKER_01]: Remember Buria?
[SPEAKER_01]: Buria had a huge moment in LA.
[SPEAKER_01]: It had a huge moment in America but namely in LA in my experience and it like sweep the nation and then hot chicken came in and they kind of sweeped for a little bit and it was like all you heard.
[SPEAKER_01]: I feel like you want to talk with us had a big moment too.
[SPEAKER_01]: They had a pretty big moment.
[SPEAKER_01]: The barrier craze was, the barrier craze was crazy to watch because Teddy's retocos had come out in a Mark Weans YouTube.
[SPEAKER_01]: Then barrier had a craze.
[SPEAKER_01]: All these other places.
[SPEAKER_01]: Teddy's retocos was like the one getting the crazy line and then all these other ones started popping up and you kind of like was like, okay, what's the next truck?
[SPEAKER_01]: What's the next spot that's going to be doing barrier?
[SPEAKER_01]: That's this good.
[SPEAKER_01]: And then um, I think Hot Trick and had the same wave where Halland Raids came out and then I would say Dave's came out and then all these other little ones kept coming out and they were like, okay, it's just when the best is just when the best is just when the best Halland Halland had them knockily and it's fighting because it's almost started by a former employee that starts those new Hot Chicken places.
[SPEAKER_00]: So a lot of the time, yeah, I would say Square Pizza also had like a
[SPEAKER_01]: Crazy crazy hype train for a while and it's obviously square pizzas been around all these things I've been around for so many years, but by the time other cities Discover it and it becomes a giant wave like that Like it takes over as if it's a brand new product.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: Isn't that crazy?
[SPEAKER_00]: It's not yeah.
[SPEAKER_00]: Can we go back to the origin of how Kevin eats sure that was always the brand name it was how Kevin eats it?
[SPEAKER_00]: No spaces no spaces.
[SPEAKER_01]: It was just there was an it at the end of it first and
[SPEAKER_01]: It's like, okay, now that I think about it, it's an extremely sexual username, but it was, it was too long.
[SPEAKER_01]: I just wanted it to be shorter and easier to say, so I just, and everyone called me how Kevin eats anyways.
[SPEAKER_01]: No one was saying that it, regardless.
[SPEAKER_01]: So, even then, how Kevin eats is to like, three words.
[SPEAKER_01]: It's like the Facebook drop the, exactly.
[SPEAKER_01]: It's too much clutter.
[SPEAKER_00]: And plus it's the three, three letters each.
[SPEAKER_00]: It has such a good look to it.
[SPEAKER_01]: Thank you.
[SPEAKER_01]: I never thought so, but that's really nice to hear.
[SPEAKER_01]: Can we go back to your first video that you posted?
[SPEAKER_01]: This is back when Instagram story wasn't a thing.
[SPEAKER_01]: It was only Snapchat.
[SPEAKER_01]: I would post all the food that I was eating on Snapchat story.
[SPEAKER_01]: And I was posting that consistently.
[SPEAKER_01]: My grandma had passed away exactly a year before the day that I started.
[SPEAKER_01]: And I went, me and my family once are her grave and we visited and you know, pay our respects, et cetera.
[SPEAKER_01]: And then we went to a place called Clottings Chicken, our Clottings Kitchen in Insino.
[SPEAKER_01]: We were at breakfast and we were talking about my grandma, like always being, she was like a very creative person.
[SPEAKER_01]: Both my grandmothers were very creative people.
[SPEAKER_01]: And we were talking about how she was also a creative person never really did anything with it though.
[SPEAKER_01]: And Nicole, my sister was like, Kev, stopping an idiot, get out your camera and just make your first post.
[SPEAKER_01]: So my first post was of the Tula Keyless at this place, Claudine Sketchin.
[SPEAKER_01]: That's like ten minutes away from here.
[SPEAKER_01]: And we came up with the name at the breakfast table with my mom and my sister.
[SPEAKER_01]: How can we eat it?
[SPEAKER_01]: We posted it because Nicole, my sister, my whole family, everyone's like, you always have like a certain sauce you like to pair with things.
[SPEAKER_01]: You teach like what you do is you teach us like, oh, like you got to have it like this.
[SPEAKER_01]: So you got to have it like that.
[SPEAKER_01]: So it was really like the main premise of it was to teach how to eat this so that it's the most enjoyable way of eating it.
[SPEAKER_01]: Um, which I feel like the content that I've done that with.
[SPEAKER_01]: has all also performed probably some of the best like my jersey mics order for example I think three or four months later I did the following game where I would follow a bunch of people and I didn't know this but at the time Instagram actually capped the amount of people you follow and it was seventy five hundred so I and they only let you follow I think like sixty to ninety people an hour
[SPEAKER_01]: So every, every sixty minutes and alarm would go off and it would be my reminder to go follow sixty people or ninety people or whatever.
[SPEAKER_01]: Just to have eyeballs on my account so that if you're a foodie or if you, you know, like what I'm saying or seeing or whatever, you'd follow me.
[SPEAKER_01]: Like I did that I did that game for a while.
[SPEAKER_01]: It was a hustle too.
[SPEAKER_01]: I would settle arms at one to a.m.
[SPEAKER_01]: to do it and I would wake up out of my sleep.
[SPEAKER_01]: I do it.
[SPEAKER_01]: I go back to sleep because I wanted I just wanted the account to like I wanted to see what could possibly come of it.
[SPEAKER_01]: How many followers did you have when you were doing that?
[SPEAKER_01]: I would say in the first three to six months I had like five thousand followers on Instagram which was a lot for the time.
[SPEAKER_01]: Like if you had five K you were like holy shit like this is that's actually like if you had a million during this time you were a fucking rock star like you didn't have to pay like you were getting paid so much money just off your Instagram account.
[SPEAKER_01]: So months and months and months go by.
[SPEAKER_01]: It's like growing very, very slowly.
[SPEAKER_01]: And then I was gone into real estate for a couple years.
[SPEAKER_01]: Took a total break from off the food thing.
[SPEAKER_01]: And I hated being a real estate agent.
[SPEAKER_01]: And then I got approached by my buddy Lawrence who ended up being my boss for a year and a half where I was working on a food app called off the menu.
[SPEAKER_01]: and then I started really getting like a good feel I went in the back of like maybe a thousand kitchens at this time taking content talking to chefs all this stuff so you're filming content for that app
[SPEAKER_01]: Uh, for and for my page.
[SPEAKER_00]: Yeah.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: And it was, uh, I don't think the content was very good, like looking back.
[SPEAKER_01]: But it was like for the times, you know what I'm saying?
[SPEAKER_01]: Like content's really changed recently because of TikTok and, you know, reels and all these other things.
[SPEAKER_01]: Everyone's now really sticking to video content or carousels.
[SPEAKER_01]: And back then it was just one picture and that was your whole post.
[SPEAKER_01]: Yeah, long story short when TikTok came around.
[SPEAKER_01]: I was like, you know what?
[SPEAKER_01]: This is a new platform fresh start.
[SPEAKER_01]: Let's just see what happens.
[SPEAKER_01]: And then the rest of the story.
[SPEAKER_00]: Was it natural for you to talk to the camera?
[SPEAKER_00]: Did you feel very comfortable talking about how you're missing all the different foods?
[SPEAKER_01]: Yes, because I was always posting stories on my Instagram.
[SPEAKER_01]: Like what you see on TikTok in my car was actually in a very early iteration was me leaving my house saying the same line every morning.
[SPEAKER_01]: What's up y'all?
[SPEAKER_01]: There is this one restaurant that's blah blah blah.
[SPEAKER_01]: So let's go see what the hype's about and then I would go I'd go to the next story and it would be me in the place and to be another story of me trying the food or like showing you the food and then I would show the perfect bite and it would show how I'm eating it and then afterward I would give it a rating and
[SPEAKER_01]: That became like a concentrated version on my TikTok, where I'm just doing this in a ten minute take of my car.
[SPEAKER_01]: And now it's what you see, but I was a lot more comfortable talking to the camera in the beginning of the TikTok phase because of that because I had the practice of Instagram story the whole time.
[SPEAKER_01]: But if I hadn't had that, like I have so much respect for people who would just get in front of the camera, don't know.
[SPEAKER_01]: at all what they're doing which by the way was one of us at one point and they just crush like they just know how to talk to a camera talk about the flavor they remember all the things they want to touch on maybe even get to a point where they're so creative and they're so playful where they're making jokes to the camera in the middle of the review like you like a lot of people see this and they're like oh yeah like you just naturally got it like that but
[SPEAKER_01]: a lot of the time like it's a mix of naturally having it and having like talking points in your head of like like oh yeah like this is this is like a really like like dick shaped food for example so there could be like a fun joke to make here or something like that and then naturally it'll just kind of come to me and and now it's gone into the point where it's just like second nature but in the beginning it's so difficult and
[SPEAKER_01]: And I think, unfortunately, it's one of those things where you have to suck at it for a long time to get really good at it at one point.
[SPEAKER_01]: And even like the podcast setup, like all this stuff, like even watching you set this whole thing up, it looked like it was second nature to you.
[SPEAKER_01]: So I could tell you've been doing it for such a long time.
[SPEAKER_01]: And I've also seen, you know, the videos and all that, but yeah, in the beginning it was very, very hard.
[SPEAKER_01]: It was a huge struggle.
[SPEAKER_00]: How'd you figure out which restaurants you wanted to review?
[SPEAKER_00]: Mainly, if I saw it on like food network.
[SPEAKER_01]: So you went to like trendy places.
[SPEAKER_01]: Also, if enough of my followers were like bothering me about going, that's how that's kind of how I do it now.
[SPEAKER_01]: Like where I'll see someone like this was the most recent version of this.
[SPEAKER_01]: Do you know subunit?
[SPEAKER_01]: The breakfast burrito.
[SPEAKER_01]: That's like taking over LA in Brentwood.
[SPEAKER_01]: There is like a Persian army.
[SPEAKER_01]: of people because the owners are Persian and I just know they probably have like a group chat or something maybe not to this point.
[SPEAKER_01]: You have to go to sober and then eventually I was like it was like I was getting inundated I almost thought it was like bots like these people were hauling were like hiring bots to like bombard me with sober and DMs and stuff
[SPEAKER_01]: Um, and then little did I know their probably was a little bit of a Persian army, but at the same time it was so good that people were also like, you know, you're leaving a major, a major breakfast burrito player off your top five list.
[SPEAKER_01]: You need to go try this.
[SPEAKER_01]: That ended up going on for a couple months, and then I finally went.
[SPEAKER_01]: And now it's tied for the first breast, best breakfast burrito breast.
[SPEAKER_01]: The first best breakfast burrito in L.A.
[SPEAKER_01]: with Wagon Lake.
[SPEAKER_01]: Wow.
[SPEAKER_00]: What's your prep when you go to a restaurant?
[SPEAKER_00]: Are you looking at other burritos?
[SPEAKER_00]: You just show up on your breasts.
[SPEAKER_01]: I don't want any bias.
[SPEAKER_01]: I don't talk to any owners.
[SPEAKER_01]: I pay for all my food.
[SPEAKER_01]: I don't do it through the app.
[SPEAKER_00]: No, I call.
[SPEAKER_00]: Speaking of Persian, what do you think of Raffi's in Glendale?
[SPEAKER_01]: Really, I think it's fallen off a lot.
[SPEAKER_01]: I think there is a lot better.
[SPEAKER_01]: I think ten or fifteen years ago when the Persian food game was a lot more niche.
[SPEAKER_01]: There weren't as many restaurants doing it.
[SPEAKER_01]: It was sensational.
[SPEAKER_01]: I also think it was run by different people.
[SPEAKER_01]: So I think they changed ownership and it's not as good as it was.
[SPEAKER_01]: Do it back then, you used to be able to eat that thing, like used to
[SPEAKER_01]: Finish your plate a through Z. The meat was juicy the whole way through.
[SPEAKER_01]: Now I feel like after the first three bites, it's not as juicy and doesn't have as much flavor.
[SPEAKER_01]: Still good.
[SPEAKER_01]: I give it a seven point eight.
[SPEAKER_01]: It's still good, but there are just way better ones in my opinion.
[SPEAKER_01]: Yeah, but Rafi's is a landmark.
[SPEAKER_01]: I just went there for the first time a couple weeks ago and blew me away.
[SPEAKER_01]: Yeah, it's great.
[SPEAKER_01]: Yeah, it's much better than the fucking crumble review you just did.
[SPEAKER_00]: Oh, okay.
[SPEAKER_00]: So is this the tea that we're going to get into?
[SPEAKER_00]: What's wrong with the Kardashian one or the Easter one?
[SPEAKER_01]: I think just crumble in general.
[SPEAKER_01]: Well, I will say this.
[SPEAKER_01]: I think the premise of crumble is genius.
[SPEAKER_01]: I think having a different lineup every week where it's constantly changing.
[SPEAKER_01]: It's unique.
[SPEAKER_01]: I think it's awesome.
[SPEAKER_01]: I think if you left a couple of like the staple items in there, I think that's also awesome too.
[SPEAKER_01]: But I think it's so smart because it gets people in the restaurant every week and making content and they know the content's good.
[SPEAKER_01]: I guess I just don't think the product is that good personally.
[SPEAKER_00]: It's pure sugar.
[SPEAKER_00]: It's all sure.
[SPEAKER_00]: It's like a sugar bomb.
[SPEAKER_00]: When I'm eating it, it's like it kind of bothers me because obviously it's going to be good.
[SPEAKER_00]: It's pure sugar.
[SPEAKER_00]: There's almost like not too much skill to make it as good.
[SPEAKER_00]: Like yeah, the frosting pure sugar too.
[SPEAKER_00]: Of course it's going to taste incredible.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: It's great for content.
[SPEAKER_00]: And I do think some of the items are good.
[SPEAKER_01]: And I think that's where the real brilliance is.
[SPEAKER_01]: Because if it's all bad, they're just not going to do well.
[SPEAKER_01]: And people are still going and people are still enjoying the food, which is great.
[SPEAKER_01]: And it's really a testament to their marketing.
[SPEAKER_01]: I think that those hero items is really what's bringing you in.
[SPEAKER_01]: But this is also kind of like a
[SPEAKER_01]: like a devil with the new level where when you're doing seven cookies a week, it's going to be hard to be like testing those every week and making sure those are all really good.
[SPEAKER_01]: And that's just kind of what comes to the territory of dropping seven new items on a rotating menu every week.
[SPEAKER_00]: The restaurants are also hit or missed because I'll go to one in Perbank and the cookies are phenomenal and I'll go to North Hollywood and they look nothing like the photo.
[SPEAKER_00]: That's been a real surprise for me on my food journey.
[SPEAKER_01]: So I had like a fast food phase where like my mom did not allow me to really have fast food as a kid.
[SPEAKER_01]: Like I would have things here and there, but she was on like a total health grind.
[SPEAKER_01]: like she had just read like a couple articles or saw a couple new segments that was like McDonald's is trash for you so she was like fuck this never letting you have McDonald's ever again and she did that with like all fast food basically that's my mom and she's it's she's on Oprah they were bad through the box so I was so pissed oh she's it's our good house so good oh man I feel so bad I was kind of rediscovering all the fast food spots as an adult on TikTok and
[SPEAKER_01]: This is something that I kind of became very well aware of later.
[SPEAKER_01]: It was
[SPEAKER_01]: a lot of fast food brands aren't consistent it's really strange to me because you would think it's a lot of like just like it's a lot of like plug-in play stuff where it's like everything's already kind of made for you already exactly and you have like reading instructions i'll go to one pop ice and the chicken will be like super fresh the mac and cheese will be amazing etc this is just two examples
[SPEAKER_01]: I'll go to another Popeyes, they're chicken's cold and soggy as shit.
[SPEAKER_01]: And the mac and cheese is almost like it's a total different recipe.
[SPEAKER_01]: I would have never thought that because they're a fast food chain that they're the exact same across America and I only realized this later on as I did my research for this.
[SPEAKER_01]: And places like in and out don't expand to the other side of the United States because they can't preserve the quality and they can't remain as consistent as they do here in say New York.
[SPEAKER_01]: So they don't expand that for and all their forms are relatively local from what I know.
[SPEAKER_01]: I think most of them are actually in California and
[SPEAKER_01]: They just can't replicate that outside.
[SPEAKER_01]: Similarly, on the East Coast, five guys is so good for so many people.
[SPEAKER_01]: I haven't had it on the East Coast, but on the West Coast, like even just looking at content, it looks so different.
[SPEAKER_01]: And on the West Coast, no shade to five guys.
[SPEAKER_01]: It sucks on the West Coast.
[SPEAKER_01]: You don't like it.
[SPEAKER_01]: I think it's so bad.
[SPEAKER_01]: And like, they're all opinionators.
[SPEAKER_01]: Yeah, but you also need that for it to be good.
[SPEAKER_01]: They don't season the patty at all.
[SPEAKER_01]: I don't know if you've noticed this but they they don't apply any season not even salt and It's so shocking to me because I feel like on the East Coast I'll look at videos and I'm like that patty
[SPEAKER_01]: looks seasoned and the burger the bun looks way better and like this just does not look like it is like you have even to the five guys in studio city like right here yeah yeah that ones like the bun is always like dense almost like almost stale but isn't that oh I don't know about stale but isn't that because when they put in the foil it crumbles it then I crunches it
[SPEAKER_01]: if anything that would steam the bun so that it would it would actually make the bun sogier but it doesn't it's still so dense it's like it's like brioche bread that's been sitting on your counter for a couple days.
[SPEAKER_00]: You know what pisses me off?
[SPEAKER_00]: McConnell's giving me a wood spoon for my ice cream.
[SPEAKER_00]: Furious ruins seem to I go get my sample.
[SPEAKER_00]: I figure out what I'm gonna get.
[SPEAKER_00]: Here you go ruins it.
[SPEAKER_00]: Would you prefer a wood spoon or a paper straw?
[SPEAKER_00]: That's the vessel, but it depends on what I'm having.
[SPEAKER_00]: Paper straw sucks.
[SPEAKER_00]: Oh, yeah, but hate paper straws.
[SPEAKER_00]: Eating ice cream with a wooden spoon is like using a tree.
[SPEAKER_00]: It's terrible.
[SPEAKER_00]: That is pretty fat.
[SPEAKER_00]: It makes me furious.
[SPEAKER_00]: Even I went to a knee to gelato and back to what you were saying about depending on like cookie cutter fast food stuff.
[SPEAKER_00]: The guy made our milkshake terrible, but the week before we had a girl make it incredibly It's really weird.
[SPEAKER_00]: It just depends on who's there that day.
[SPEAKER_01]: Yes, and who it's really especially the fast food It just depends who gives a shit that day like some people just throw the shit together.
[SPEAKER_01]: You could tell they look fucking And can it to you and then some people are like meticulously putting it together and they're actually thinking about how it's gonna like don't be delivered into your mouth
[SPEAKER_01]: Crazy sentence, but I think that at the end of the day a paper straw will disintegrate Whereas I wouldn't spoon at least does its job a paper straw is so I I went to Japan and they did I think they did a bamboo straw.
[SPEAKER_01]: Oh, those work dude
[SPEAKER_01]: It's better than a plastic straw.
[SPEAKER_01]: And they're great.
[SPEAKER_01]: And I think they're biodegradable.
[SPEAKER_01]: Some places you're starting to do it here.
[SPEAKER_01]: I hope that starts taking over because I don't think plastic straws were the move.
[SPEAKER_01]: Granted, there might be something wrong with bamboo straws that I don't know.
[SPEAKER_01]: But in terms of the turtles, I do feel like it would be relatively the same.
[SPEAKER_01]: I would, I would hope.
[SPEAKER_00]: And I, I would think one turtle goes viral and ruins straws.
[SPEAKER_00]: What do you take into account
[SPEAKER_00]: the packaging of what a burger is placed in for your rating system, whether so it could be plastic wrap, it could be a container, it could be foil, but you don't consider that in rating.
[SPEAKER_01]: I think that's some things work better than others, but all the rating is on my scales, the taste of the food.
[SPEAKER_01]: There could be the best and the worst customer service.
[SPEAKER_01]: There have been guys or there have been guys at the cash register, I'm not gonna name names, that have given me like,
[SPEAKER_01]: the worst customer service you could probably imagine where there are literally like like treating me like you're treating all their other customers also like dog shit
[SPEAKER_01]: And the sandwich will be so good.
[SPEAKER_01]: And unfortunately, it's just the taste of food.
[SPEAKER_01]: I'm not letting any of that stuff get me any sort of bias.
[SPEAKER_01]: So I have to say it's good, even though the guy was a total prick or the owner was a total asshole or has like the craziest ego, but their food's still great.
[SPEAKER_01]: So, you know, I think that's part of it.
[SPEAKER_01]: But yes, I don't take anything under account.
[SPEAKER_01]: It's just the taste of the food.
[SPEAKER_00]: How do you find the balance of
[SPEAKER_00]: being respectful to your rating system while maintaining your relationship with the restaurant.
[SPEAKER_00]: I don't really have relationships with restaurants, so you don't care giving a negative review.
[SPEAKER_00]: No, even at your size of following.
[SPEAKER_01]: I think, okay, so there's a difference for fast food places or
[SPEAKER_01]: Honestly for fast food places and places that are way too expensive for what they give you that I'll be probably a little bit more brutal with a mom and pot place I I'm much more constructive so I'll say like
[SPEAKER_01]: you know this is this doesn't taste very good you know or or there is much better than this and you know unfortunately this is probably just a really off day I don't know and then my comments will genuinely like generally like validate that a little bit where they're like no it wasn't an off day it's just really bad or had to be an off day this is amazing go back and I'm sure or people will tell me go back and get this order and you'll like it a lot more
[SPEAKER_01]: I love those commentators.
[SPEAKER_00]: Hey, you ordered it wrong.
[SPEAKER_00]: Try this.
[SPEAKER_01]: Yeah, yeah, I do.
[SPEAKER_01]: I love that.
[SPEAKER_01]: And then there will be a couple and I can get, I could try a couple different variations and I'll go back and the food will be fantastic.
[SPEAKER_01]: But for a place like like paths, for example, and filled off you that I went to, the Philly Cheesecake spot.
[SPEAKER_00]: Yeah, that place was a two.
[SPEAKER_01]: That place was fucking ass.
[SPEAKER_00]: Really?
[SPEAKER_01]: Yeah, go for it.
[SPEAKER_01]: Yeah, that place was terrible.
[SPEAKER_01]: And like, I paid thirty five bucks for two cheesecakes.
[SPEAKER_01]: And that's excluding fries and excluding drinks.
[SPEAKER_01]: And it was, I'm not even kidding.
[SPEAKER_01]: I strongly think a third grade student can make a better cheese steak than that with like items they get at a grocery store.
[SPEAKER_01]: And it was also my introduction to Philly Cheese Stakes in Philadelphia, like when I went and did the whole tour.
[SPEAKER_01]: Did you go to Gino as also?
[SPEAKER_01]: No.
[SPEAKER_01]: Because everyone was like, Gino's and pets are tourist traps.
[SPEAKER_01]: Don't go there after the first video.
[SPEAKER_01]: The first one went crazy viral though because I was like this this is ass like I literally said like this is ass I said that sentence and Granted I guess that is a mom and pop shop But at the same time like like dude you're you're making people pay a lot of money for this and Where you are in the market you could simply just go down the street to somewhere else and get a way better product for either less or the same amount
[SPEAKER_01]: So those are the ones that I'm just like, I'm sort of just like, what are you thinking?
[SPEAKER_01]: Like, I don't really know.
[SPEAKER_01]: I don't really know what you're thinking here.
[SPEAKER_01]: Like, like, I don't know how the business is running smoothly at this point.
[SPEAKER_01]: And you know, you really should consider making a different decision.
[SPEAKER_01]: But for fast food, I just lay into it.
[SPEAKER_00]: Where do you think is the best burger spot in Los Angeles right now?
[SPEAKER_00]: Or maybe not the best ones of question.
[SPEAKER_00]: Top three.
[SPEAKER_01]: Right now out of order.
[SPEAKER_01]: Heavy handed.
[SPEAKER_01]: Easy street.
[SPEAKER_01]: And still I would say burgers never say dies up there.
[SPEAKER_01]: Oh, I thought you're gonna say burgers you wrote.
[SPEAKER_01]: I think burgers you wrote was so bad.
[SPEAKER_00]: Really?
[SPEAKER_00]: I love burgers you wrote.
[SPEAKER_01]: It's, it was like a, when I had it, it was a really, again, I think this goes back to what you said.
[SPEAKER_01]: Did you have it at the Melrose Bob?
[SPEAKER_01]: Yes.
[SPEAKER_01]: Again, I think this goes back to what you said, though, where like the person has to be giving a shit.
[SPEAKER_01]: And I think that day something was off because
[SPEAKER_01]: It was me and I did it with with my buddy Maddie who also tried the burger and we both were like this is really bad.
[SPEAKER_01]: Like this is like fast food level bad.
[SPEAKER_01]: So again, I think that was like an example of something that was an off day because I was talking to Mike Maylac later and he did a whole burger tour and he was telling me like burgers she wrote was so good and it's just favorite burger so I was like
[SPEAKER_01]: Alright, fine.
[SPEAKER_01]: Like, oh, maybe give another chance I just haven't been able to.
[SPEAKER_01]: But, um, heavy-handed, easy street burgers never say I still probably am I top three.
[SPEAKER_01]: I love the heavy-handed's expanding now.
[SPEAKER_01]: They have a great crew too.
[SPEAKER_01]: They're whole, I would say, on all, all three of those people, like their staffs,
[SPEAKER_01]: like I have interacted with and they're all great after the first review that I did I never talk to them on the first review like at all if I end up really loving a burger like that then if they want to send me a DM and like maybe we end up talking that's a different story
[SPEAKER_01]: but the easy street crew like such sweet guys like gems of humans they they actually catered my thirtieth birthday party for free and it was like probably would have been like two thousand dollars and
[SPEAKER_01]: they're like yeah bro we got you like we'll set you up like no problem like you gave us so much business that you know please like let us let us do this for you please and I ended up tipping them a thousand dollars but they're like the sweetest guys and then also heavy handed I uh one my sister got married um
[SPEAKER_01]: one of the owners of heavy handed was also getting married that weekend at the same hotel.
[SPEAKER_01]: Wow.
[SPEAKER_01]: So I was in the pool and they were like, uh, they were like these old guys and we were all getting drunk and all that stuff and they were like, hey, you know, you do food reviews.
[SPEAKER_01]: You should meet my nephew.
[SPEAKER_01]: He's getting married here this weekend.
[SPEAKER_01]: I'm like, oh, like, he's like, oh, yeah, he owns a burger restaurant.
[SPEAKER_01]: That's super popular in LA.
[SPEAKER_01]: And I'm like, oh, where is it?
[SPEAKER_01]: I probably been there.
[SPEAKER_01]: He's like, heavy handed.
[SPEAKER_01]: I'm like, what?
[SPEAKER_01]: Like, he's getting married here.
[SPEAKER_01]: And then it's really funny.
[SPEAKER_01]: I'm getting wasted out the pool that day.
[SPEAKER_01]: And I ended up being homies with one of the owners of heavy handed's uncle at a pool in Los Alivo's randomly.
[SPEAKER_01]: And they're, again, like the sweetest, the sweetest guys also.
[SPEAKER_00]: What can a positive food review from someone like you due to a restaurant?
[SPEAKER_00]: What is the aftermath for some?
[SPEAKER_00]: What is what is the best scenario?
[SPEAKER_01]: Easy shrew is probably the best scenario.
[SPEAKER_00]: What happened?
[SPEAKER_01]: They so I went there and then I went there on a Wednesday at one o'clock and which is like prime lunch hour and They had I think two people eating in the restaurant and I go order I get the food do the review
[SPEAKER_01]: For the next six months they had an hour and a half line every single day of the week They got up to two hours the three hours on a weekend at all times that they were open and they sold out I think for the first like couple days because I forgot to give them a warning that I was posting the review
[SPEAKER_01]: And they were like, dude, we ran out of patties, we ran out of meat, like, I don't know, like, you gotta give me a warning before you do something like this.
[SPEAKER_01]: And then I think what a lot of people also, like, maybe don't take into account is like, what comes after that.
[SPEAKER_01]: So a lot of other food bloggers, food reviewers also put Reeasy Street on their radar.
[SPEAKER_01]: And then they go try it.
[SPEAKER_01]: And then Keith Lee did another review.
[SPEAKER_01]: I think a year after mine.
[SPEAKER_01]: That was like like if I was the earthquake and then there were aftershocks afterward his was just like a way bigger earthquake after that also and it's like like I was actually talking to the owner of easiest for the other day and he was like
[SPEAKER_01]: Yeah, when Keith came in, he was like, I'm here because of Kevin, he stitched my video when he did his review and it blew up and however much of a line I generated Keith's line is like he his fans are
[SPEAKER_01]: So about him and he could just he also like just changes the business snap of a finger and it's it's like a crazy thing to watch and I Think best case scenario you could go from Wednesday one o'clock two people to legitimately Burger Hall of Fame of Los Angeles and lines out the door pretty much constantly for four years afterwards
[SPEAKER_00]: That's crazy.
[SPEAKER_01]: It's insane.
[SPEAKER_01]: That social media is able to give you a platform where you could essentially do that for a business, intentionally or unintentionally.
[SPEAKER_00]: If people want you to come, do you ever just come on?
[SPEAKER_00]: You wait for the, either the money demand or you just go.
[SPEAKER_01]: Yes, never a restaurant does like, I used to, so this is the thing.
[SPEAKER_01]: Way back in the day, I used to run Instagrams for like two restaurants.
[SPEAKER_01]: I sucked at this job, too.
[SPEAKER_01]: I was just like, I was like not consistent with it.
[SPEAKER_01]: I didn't really know what exactly they wanted.
[SPEAKER_01]: And that was like the real extent.
[SPEAKER_01]: If I'm trying a restaurant for the first time, I know restaurant summons me to do that.
[SPEAKER_01]: And if it's an ad or like KFC's dropping a new item, or Chipotle's dropping a new meat, for example, as a ad I just did.
[SPEAKER_01]: they'll tell me like, hey, we're doing this, do you mind making a video about it?
[SPEAKER_01]: And they obviously tell you to touch on a couple points like, you know, say that the flavors are really good, blah, blah, blah, I always tell them like, I don't say this.
[SPEAKER_01]: I cannot say like you'll see in an ad, like there will be aspects of a dish that I'll like.
[SPEAKER_01]: But I'll never say this is good or this is bad.
[SPEAKER_01]: I just say this is what it tastes like.
[SPEAKER_01]: This is what the texture is like.
[SPEAKER_01]: If this is up your alley, you can then go and get it.
[SPEAKER_01]: I never say like this is good.
[SPEAKER_01]: And I never rate it on an ad.
[SPEAKER_01]: There's no rating ever on an ad.
[SPEAKER_01]: And I make sure make sure to do that.
[SPEAKER_01]: And then if something in the really awkward case where this happened now twice where I go in and the food is genuinely like so bad.
[SPEAKER_01]: I'll have to tell my agent like, hey, I'm really sorry.
[SPEAKER_01]: You know, I can't, I don't feel comfortable promoting this to anybody.
[SPEAKER_00]: Right.
[SPEAKER_01]: I can't, I can't do this.
[SPEAKER_01]: That's your word.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: That's your whole business.
[SPEAKER_00]: Yeah.
[SPEAKER_01]: And yeah, that's where they big chains that you did that to one of them was a big chain.
[SPEAKER_01]: One of them was a
[SPEAKER_01]: I'm trying to figure out how to save this without saying the name of the company, but it was a product in a supermarket.
[SPEAKER_01]: And they were coming out with a new version of their product and I had it and it was so bad.
[SPEAKER_01]: Like it tasted like cat food.
[SPEAKER_01]: So I was like, I can't do this.
[SPEAKER_01]: I'm sorry.
[SPEAKER_01]: Right.
[SPEAKER_01]: Big check too.
[SPEAKER_00]: But, I mean, it's the whole brand.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: What do you think is the most underrated meal?
[SPEAKER_00]: Breakfast, lunch, dinner, snack, second snack, dessert?
[SPEAKER_00]: I actually, this is the thing.
[SPEAKER_01]: I know people are like, die hard breakfast fans.
[SPEAKER_01]: I hated breakfast.
[SPEAKER_01]: I think it's more of a trend.
[SPEAKER_01]: Oh, breakfast is the best.
[SPEAKER_01]: Kind of yeah, well, I also think it's good marketing from breakfast people like to put it in everybody's head in the nineties saying like this is the most important meal of the day you need to eat this so they can sell cereal they can sell more eggs they can they can do all these things Not that eggs were declining in any way shape of form, but
[SPEAKER_01]: Now I would say it's breakfast because before I hated it so much, I hated eggs.
[SPEAKER_01]: Until I did my breakfast burrito series where I was trying to find the best breakfast burrito in LA, I despised eggs.
[SPEAKER_01]: I would never eat them.
[SPEAKER_01]: I also realized that most places overcook the shit out of eggs, which is why I don't like them.
[SPEAKER_01]: I like them a little unlike the looser soupier side.
[SPEAKER_01]: Kind of like a French scramble where they're like very soft, but
[SPEAKER_01]: Breakfast is definitely I would say one of the more underrated ones for me personally because I literally hated it for the first like twenty-five years in my life.
[SPEAKER_00]: Kluify it through some quick questions.
[SPEAKER_00]: Hell yeah.
[SPEAKER_00]: I'm just gonna say the best but really like not too much thought.
[SPEAKER_00]: Whatever comes to your top of your mind.
[SPEAKER_00]: Okay.
[SPEAKER_00]: I'm sitting up for the best.
[SPEAKER_00]: Best breakfast burrito in LA.
[SPEAKER_00]: So banana and waken late.
[SPEAKER_00]: Best hot chicken in LA.
[SPEAKER_00]: Halden raise.
[SPEAKER_00]: Best burger in LA.
[SPEAKER_01]: Oh, it's so hard.
[SPEAKER_01]: If I were to narrow it down, I'd say easy string and heavy handed are the two best in my opinion.
[SPEAKER_01]: Mechanals are salt and straw.
[SPEAKER_00]: A lot of big sweet sky, but I just had
[SPEAKER_00]: Salt and straw, which you thought's on a need of gelato.
[SPEAKER_01]: Haven't been.
[SPEAKER_01]: What?
[SPEAKER_01]: I'm not a big sweet guy at all.
[SPEAKER_01]: If there is any stomach real estate that I have available, it's going towards savory food.
[SPEAKER_00]: I'm going towards dessert.
[SPEAKER_00]: You have to try a need of gelato.
[SPEAKER_00]: Okay, what is it?
[SPEAKER_00]: It's in Tarzan.
[SPEAKER_00]: It's like, it's really gelato, but it's like mountains of gelato.
[SPEAKER_00]: It's incredible.
[SPEAKER_01]: Don't love ice cream, really.
[SPEAKER_01]: I know this is like not liking dogs for some people, but I just don't like ice cream.
[SPEAKER_01]: I'll have it here and there.
[SPEAKER_01]: I will never go out of my way to go eat ice cream.
[SPEAKER_00]: Best fast food burger in and out.
[SPEAKER_00]: Best fried chicken, raising canes, KFC, Chick-fil-A, Popeyes.
[SPEAKER_00]: Popeyes.
[SPEAKER_00]: Really?
[SPEAKER_00]: Without a doubt.
[SPEAKER_01]: Without a doubt.
[SPEAKER_01]: It's not even close.
[SPEAKER_01]: Chick-fil-A's.
[SPEAKER_01]: Fried Chicken sandwich is good.
[SPEAKER_01]: Let me tell you something.
[SPEAKER_01]: The other places you just named KFC Chick-fil-A.
[SPEAKER_01]: Namely Chick-fil-A.
[SPEAKER_01]: You're really going to those places because I would say more so Chick-fil-A.
[SPEAKER_01]: You're really going to Chick-fil-A for the sauces.
[SPEAKER_01]: You're not going because of fried chickens really good.
[SPEAKER_01]: You go to Keynes for the sauce, too.
[SPEAKER_01]: You got a Keynes for the sauce, exactly.
[SPEAKER_01]: I think Keynes has the best sauce.
[SPEAKER_01]: Agreed.
[SPEAKER_01]: I think Kane sauce is better than any Chick-fil-A sauce which is crazy because Chick-fil-A sauce is so good and I really love the Polynesians sauce there, but I think I think fried chicken like just the chicken without the sauce KFC Raising Cains and Chick-fil-A do not hold a candle to pop eyes fried chicken if you're just having fried chicken like it's not even a debate for me
[SPEAKER_01]: Which stands on in and out fries.
[SPEAKER_01]: They're terrible.
[SPEAKER_01]: Really?
[SPEAKER_01]: Yeah.
[SPEAKER_01]: I'll have all have animal fries because all the stuff on top of it is so good.
[SPEAKER_01]: But the fries on their own, I think they're like
[SPEAKER_00]: tasteless cardboard.
[SPEAKER_00]: I agree, but if you get animal fries well done, they're a little crispier.
[SPEAKER_00]: I think they're worse well done.
[SPEAKER_00]: Oh, I think they're hot today.
[SPEAKER_00]: Super hot today.
[SPEAKER_00]: I think people are coming after you right now.
[SPEAKER_01]: Yeah, I, I actually think when you make in an out fries well done, they're more cardboardy.
[SPEAKER_01]: I agree, but it almost makes like, there's magic to it.
[SPEAKER_01]: I like a wheelchair French fry, though.
[SPEAKER_01]: I like a little crisp on it, but I, I kind of like a wheelchair fry.
[SPEAKER_01]: Where's the best fast food fry?
[SPEAKER_01]: Five guys.
[SPEAKER_01]: Which is crazy because I hate the burger.
[SPEAKER_01]: I don't hate it.
[SPEAKER_01]: I just don't think it's nearly as good as the price.
[SPEAKER_00]: Is that like a boardwalk fry?
[SPEAKER_00]: A boardwalk fry?
[SPEAKER_00]: Yeah, like have you ever been to New Jersey?
[SPEAKER_00]: No.
[SPEAKER_00]: Oh, they're fries out there and saying it's like good.
[SPEAKER_00]: Yeah, it's like super oily.
[SPEAKER_00]: It's like like a carnival fry kind of.
[SPEAKER_01]: Uh, yeah.
[SPEAKER_01]: There are similar.
[SPEAKER_01]: Yes.
[SPEAKER_01]: I didn't know that's what that was.
[SPEAKER_01]: Yes.
[SPEAKER_01]: There's similar.
[SPEAKER_01]: But they're their fries.
[SPEAKER_01]: I think it's how I'm holding back a sneeze.
[SPEAKER_01]: Oh, yeah.
[SPEAKER_01]: Their fries are so good.
[SPEAKER_01]: They're so good.
[SPEAKER_01]: They're always crispy on the outside of the burger.
[SPEAKER_01]: No.
[SPEAKER_01]: It's not seasoned.
[SPEAKER_01]: No seasoned patties.
[SPEAKER_01]: At least on the West Coast, on the East Coast, it looks way better.
[SPEAKER_01]: West Coast, five guys are so bad to me.
[SPEAKER_01]: I think it's so bad.
[SPEAKER_01]: I've gone to four separate locations and every location sucked.
[SPEAKER_01]: That was really intense.
[SPEAKER_00]: A double cheeseburger just wrapped in that foil and like it just melts.
[SPEAKER_00]: Oh, it's perfect.
[SPEAKER_00]: It's not for me.
[SPEAKER_00]: Perfect.
[SPEAKER_00]: I think it's perfect.
[SPEAKER_00]: You think five guys are better than in and out.
[SPEAKER_00]: I haven't had five guys in a while, but I think in and out burger.
[SPEAKER_00]: I could just have that any time a day.
[SPEAKER_00]: And an outburger is just way better than my opinion.
[SPEAKER_00]: How important is it for you to edit your own videos?
[SPEAKER_00]: It's the only way I do it.
[SPEAKER_01]: Why?
[SPEAKER_01]: Because I don't think... I think similar to starting a business, the CEO has the vision for the business the most more still than anybody else.
[SPEAKER_01]: And to get people on board with your vision, I think is really hard.
[SPEAKER_01]: I think it's possible, but it's so difficult.
[SPEAKER_01]: So I have a certain vision of how I want the video to go.
[SPEAKER_01]: And I also have a extremely, extremely short attention span.
[SPEAKER_01]: So I'll look at things in the video and be like, I would scroll here.
[SPEAKER_01]: I would scroll here.
[SPEAKER_01]: And I want all of those things like deleted out of it.
[SPEAKER_01]: And I think the only person that will end up inevitably doing that correctly is me.
[SPEAKER_01]: I'm very OCD with it.
[SPEAKER_01]: What does your setup look like in your car?
[SPEAKER_01]: It's a twelve dollar setup.
[SPEAKER_01]: I press, I have a studio function on my, on my car, which is essentially just pushing my seat all the way back.
[SPEAKER_01]: And I will all the way forward.
[SPEAKER_01]: I just put a profile for that.
[SPEAKER_01]: It's like my studio.
[SPEAKER_01]: Where did you get that?
[SPEAKER_01]: It looks cool, but little to people know like every fucking car has it.
[SPEAKER_01]: And then, um, and then I have, and then I have this a twelve dollar, like,
[SPEAKER_01]: Jimmy that you could just like attach your phone to your stemming steering wheel and then I set it up and I just start going and you use front facing camera to the back back always point five point five and I turn it around so I'm not seeing myself which a lot of people don't do but had you know if it's in focus?
[SPEAKER_00]: Faith in God.
[SPEAKER_00]: Oh really?
[SPEAKER_00]: You'd ever tap the tap the screen and you're like I hope this is on it.
[SPEAKER_01]: So I got a I recently got the new iPhone XVI where it has like that side thing where you could zoom in
[SPEAKER_01]: Yeah, have you seen that?
[SPEAKER_01]: Yeah, the little function button.
[SPEAKER_01]: Yeah, the function button.
[SPEAKER_01]: So I don't have.
[SPEAKER_01]: I don't know.
[SPEAKER_01]: I'm trying to go my first.
[SPEAKER_01]: It's just something that I I had to disable it because when I would turn the phone around.
[SPEAKER_01]: I just hit the mic.
[SPEAKER_01]: When I turn when I would turn the phone around.
[SPEAKER_01]: It would zoom in on me on accident.
[SPEAKER_01]: So there were two reviews that luckily weren't I don't even think we're really my best work.
[SPEAKER_01]: So I just wouldn't go back and do the review.
[SPEAKER_01]: But I did two reviews finished it.
[SPEAKER_01]: Like one of them was fried chicken, wasted the calories.
[SPEAKER_01]: Well, I'm on a finished journey, by the way.
[SPEAKER_01]: Fucking look at my camera, turn it around boom, worst feeling in the world, sixty minutes of footage that I think actually would have been really good.
[SPEAKER_01]: down the drain.
[SPEAKER_01]: Damn.
[SPEAKER_01]: Yeah.
[SPEAKER_00]: It's like zoomed in on my nose.
[SPEAKER_00]: What is a prep day like for you to film a video?
[SPEAKER_00]: Do you look, I know I asked you before, but do you look at even photos of what you want to order?
[SPEAKER_00]: Uh, yeah.
[SPEAKER_00]: Like are you on yelp or biter and seeing photos of like, oh, this chicken actually is good.
[SPEAKER_01]: Maybe this would be good to add more so all all specifically ask followers like was your order here like the for the people that are recommending for me to go somewhere.
[SPEAKER_01]: I'll say like what's your order here or if a food blogger is recommending me something.
[SPEAKER_01]: I tell them to send me their video because there are there are the taste buds that I trust which is the whole premise of biter where you can follow taste buds that you trust.
[SPEAKER_01]: So for the select view of people that I really, I'm just like, okay, I'm on board with this person.
[SPEAKER_01]: I'll ask the order, they'll tell me, I won't even question it.
[SPEAKER_01]: I'll be like, okay, I'm going to get that and I go get it.
[SPEAKER_01]: And then if something at the register, I'm like looking at or I'm looking around, I'm seeing other people's plates and I'm like, that looks incredible.
[SPEAKER_01]: I'll probably end up ordering that too because I'm a big back.
[SPEAKER_01]: But I think that it's
[SPEAKER_01]: like it's a very casual process.
[SPEAKER_01]: A lot of like time and energy most of the time doesn't really go into the actual like preparation for the video.
[SPEAKER_01]: I think more so my preparation is in what comes before leaving my house and wanting to get like my my mental health right before entering my car.
[SPEAKER_01]: Yeah, you have like a little system.
[SPEAKER_01]: I have a routine.
[SPEAKER_01]: I wake up.
[SPEAKER_01]: Thank God.
[SPEAKER_01]: God willing.
[SPEAKER_01]: That's a tough one.
[SPEAKER_01]: Yeah, it's a tough one.
[SPEAKER_01]: And then I have to make my bed.
[SPEAKER_01]: I drink a full cup of water and I drink coffee.
[SPEAKER_01]: Don't look at my phone yet.
[SPEAKER_01]: And then I'll look at my phone as I'm like halfway through the coffee because I just want to like
[SPEAKER_01]: five out a little bit and just like I know I'm gonna have this quiet now that I'm not gonna have later once I look on my notifications and then I'll turn on the phone like I'll have my notifications on I'll turn it off do not disturb look through anything that's like imminent or whatever and I'll get to like the emergency stuff and then I'll go to the gym this is like an ideal day
[SPEAKER_01]: I'll go to the gym.
[SPEAKER_01]: I'll get a workout in equinox.
[SPEAKER_01]: Obviously.
[SPEAKER_01]: Thank God I have a home gym at my apartment and it's it's like equinox to honestly really nice gym and I'll do a whole workout.
[SPEAKER_01]: I will feel phenomenal after that.
[SPEAKER_01]: I'm ready to for anything that the day brings me.
[SPEAKER_01]: I'll do that on my worst day.
[SPEAKER_01]: I'll do that on my best day.
[SPEAKER_01]: I did that this morning and it gives me so much energy to go through the day and I already did something that I that was touched.
[SPEAKER_01]: I already did something that was tough for me to accomplish so I take that with me.
[SPEAKER_01]: for the rest of the day.
[SPEAKER_01]: And I don't know a lot of fitness influencers or gurus will say the same thing, but it's so true.
[SPEAKER_01]: And if you take that with you for the rest of the day, business wise, personal life, anything like that, I think you'll have a lot more patience.
[SPEAKER_01]: I think you'll breathe, I think there's something with your breathing when you breathe a little bit slower.
[SPEAKER_01]: So you're just calmer and it's better.
[SPEAKER_01]: Like when you're angry, you'll notice your breathing is really shallow.
[SPEAKER_01]: Like you're like,
[SPEAKER_01]: And this is like the polar opposite of doing that.
[SPEAKER_01]: And once this is good, then I can get in my car and like that's where the best content will come out of, because I'm making jokes.
[SPEAKER_01]: I feel comfortable, like I feel good about myself.
[SPEAKER_01]: I feel good mentally.
[SPEAKER_01]: And then that's where the best content is made.
[SPEAKER_01]: You ever do you have a routine?
[SPEAKER_00]: Yeah, of course.
[SPEAKER_00]: What's your routine?
[SPEAKER_00]: Wake up at six, go to the gym by seven, hour on cardio, then lift, then come back.
[SPEAKER_00]: I had a podcast before that I had to do that.
[SPEAKER_00]: Otherwise, if I don't do that, then that podcast is off.
[SPEAKER_00]: I'm not asking the right questions.
[SPEAKER_00]: I'm like, thinking, oh my God, I'm in my head.
[SPEAKER_00]: I got to get it done.
[SPEAKER_00]: That's exactly how I feel.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: And even
[SPEAKER_01]: I'll even for me, I think it's a little bit even worse than that because if I don't work out and I get in my car and I'm about to do a review, I'm like mentally dead.
[SPEAKER_01]: You're like a wet wet piece of bread.
[SPEAKER_01]: Yeah, it's it's like the difference between like
[SPEAKER_01]: I was about to give the worst analogy in history.
[SPEAKER_01]: Oh, say it.
[SPEAKER_01]: That's here.
[SPEAKER_01]: I was gonna say it's the difference between like your energy comparing to like I'm not saying this.
[SPEAKER_01]: Like a missile compared to a wet firecracker.
[SPEAKER_00]: Right.
[SPEAKER_01]: You're just like fizzily like you're just mentally fizzled and you're just like there's nothing there and you're numb.
[SPEAKER_01]: Oh, at least I'm numb.
[SPEAKER_01]: Sometimes it gets really sad and depressing too.
[SPEAKER_01]: I'm just like, I'm just eating my feelings.
[SPEAKER_01]: I'm just like eating and then like my energy is just not like non-existent on the video.
[SPEAKER_01]: And that's the stuff that I end up not posting.
[SPEAKER_01]: Right.
[SPEAKER_01]: Because I'm just like, I don't want to see this.
[SPEAKER_01]: Therefore, I'm not gonna post it.
[SPEAKER_01]: And that's always been like the line.
[SPEAKER_01]: What I watch this, if yes, I'm posting it.
[SPEAKER_01]: If I edit it, sometimes I edit a video for like two hours, three hours.
[SPEAKER_01]: And after the third hour I'm looking at the videos like I would not stop to watch this.
[SPEAKER_01]: I kind of don't even care to look at myself doing this.
[SPEAKER_01]: No one's gonna give a shit about this.
[SPEAKER_01]: And I all sometimes not post it.
[SPEAKER_01]: Almost at the time not post that video.
[SPEAKER_01]: If I'm just like, I'm not, I wouldn't look at this.
[SPEAKER_01]: It's not going up.
[SPEAKER_00]: What's the most amount of calories you ever get into in one session?
[SPEAKER_00]: I just got to be like at least three thousand.
[SPEAKER_01]: For what?
[SPEAKER_01]: Pizza?
[SPEAKER_01]: I think it was Helen.
[SPEAKER_01]: That much chicken.
[SPEAKER_01]: I did a I did a thirty-day challenge for fitness challenge about a year ago eating Alan raise every day for the day.
[SPEAKER_01]: No, no, god no.
[SPEAKER_01]: Um
[SPEAKER_01]: once like the day that I broke that like once the thirty days was over I went straight to hell and raise my girlfriend and I got an order of juicy fries which are fries with like their comeback sauce in there and some spicy vinegar and also I'm isolating right now
[SPEAKER_01]: That sounds so good.
[SPEAKER_01]: A fried chicken sandwich fried chicken wings and I think just a whole like a half bird and I probably mopped up like half at least like three quarters of that to myself and I was
[SPEAKER_01]: tapped out for like two days after that.
[SPEAKER_01]: It was like I was hung over.
[SPEAKER_01]: I wanted to build a map for myself for a real it for probably like four years now and on no other app could you build your app could you build your map where it's your ratings and you can share that with people and I thought there would be I kind of thought Google maps would do it but they didn't
[SPEAKER_01]: It's more so just like suggestion based but I also want to this to be like an organizational tool for anybody in case they have lists in case they have like a top ten top twenty list burgers tacos pizza whatever and then also if you're traveling they have like a Tokyo list or they have a Mexico City list or they have a Philly list or whatever and oh I want it all these things to live on one profile
[SPEAKER_01]: the map, the list, your top eight best places, your maybe top hundred best places, your recent activity, what's on your hit list, et cetera.
[SPEAKER_01]: I love that it has the photos and the TikToks too.
[SPEAKER_00]: Yeah.
[SPEAKER_01]: You already have to go into the TikTok and know where it's doing that.
[SPEAKER_01]: Where like, yeah, so most of the time you'll see like a lot of places redirect you to another app.
[SPEAKER_01]: Like, it plays the TikTok right there and you could just go and look at another review if you want to in two seconds later.
[SPEAKER_01]: And that was the main premise of Biter.
[SPEAKER_01]: So I had this idea and I was gonna make a website for myself to do this for me because I was like, I can't do this anywhere else.
[SPEAKER_01]: And I was offering me this ability.
[SPEAKER_01]: So I talked to a couple website guys, they quoted me, like, forty to fifty-k to do it and to keep it running and I was just like, dude, I'm not paying, that's crazy money.
[SPEAKER_01]: So months go by, I'm still trying to figure out a way to do it where it doesn't cost me my fucking kidney.
[SPEAKER_01]: And basically, a childhood friend of mine, shout out Austin Mills, tells me, hey, I have a friend who has a really, he's like, hey, I have a friend who has a really good idea for a food app, you should talk to him.
[SPEAKER_01]: He's not my co-founder.
[SPEAKER_01]: And he gets on a call with me and tells me my own idea for fifteen minutes.
[SPEAKER_01]: And I'm like, are you kidding me?
[SPEAKER_01]: And then long story short, we were like, let's, let's just start it.
[SPEAKER_01]: I think this is a great idea.
[SPEAKER_01]: And with his version of it, it was, it was not only my map and creators maps, but anybody's map they can make.
[SPEAKER_01]: Any user can sign up any user anybody if you're not a if you have one fall if you have zero followers you can make a better profile You can be a public food figure on there and if people really vibe with your taste your taste modes or whatever in real life or on the app they could all see everything there a lot of people who
[SPEAKER_01]: or a dentist or finance bro or your cousin who is like seventeen but has a rock star palette and has been to like a ton of really good restaurants and those exactly what to get at them and you really trust our taste buds they can start their own map and they can share it with whoever they want if you want to go to
[SPEAKER_01]: Tokyo or, you know, you want to go to Philly or you want to go to New York or whatever.
[SPEAKER_01]: There are people whose taste buds you could trust in those places or the person that you already trust if they have a list.
[SPEAKER_01]: You can go see, you can go see their must hit list and you can also type in your hotel and you can see all their recommendations around your hotel.
[SPEAKER_00]: I love the location.
[SPEAKER_00]: I want to sign, I want to follow the people that I don't trust their taste buds.
[SPEAKER_00]: So I know where to stay away from.
[SPEAKER_00]: Yeah, you can do that too.
[SPEAKER_00]: Because there are plenty of people that I have a bottle of gel.
[SPEAKER_00]: I have a bottle of gel.
[SPEAKER_00]: I'm thinking miles ahead.
[SPEAKER_01]: what else does the app offer that others don't because there's so many like you just said there's so many things that it's others aren't doing yeah well they're doing it but they're doing like they're doing versions of it they're not doing exactly what it does and i think that like there's a lot of really popular ones you know yelp google maps like they have all these really like extensive fan bases as it is but
[SPEAKER_01]: It just functions differently.
[SPEAKER_01]: So, Biter also looks so clean.
[SPEAKER_01]: Thank you.
[SPEAKER_00]: And really does.
[SPEAKER_01]: Yeah, yeah, we had a really good graphics guy.
[SPEAKER_01]: His name's also Kevin.
[SPEAKER_01]: And he's he's gangster.
[SPEAKER_01]: He wonder why you hired him.
[SPEAKER_01]: He actually looks like Aaron Rodgers is really funny.
[SPEAKER_01]: He was really right on him for that.
[SPEAKER_01]: And he, yeah, he did a really, really good job.
[SPEAKER_01]: And it has a long way to go.
[SPEAKER_01]: Like even what you're seeing right now is just a first iteration of Biter.
[SPEAKER_01]: It's not even close to what I think it's going to be in a year, year and a half.
[SPEAKER_01]: And I think it's gonna get foreign wide better.
[SPEAKER_01]: Where else do you see it going?
[SPEAKER_01]: I think that in the future it would be really cool if actually I can't say because I know if I say it right now other people are there other apps are gonna start copying and not worth it.
[SPEAKER_01]: Yeah, I'm not gonna do it.
[SPEAKER_01]: Wow, but I am as you can tell I lit up when you ask me the question like I think it's gonna be so much cooler than it is now.
[SPEAKER_01]: and there's there's like bugs and kinks and stuff right now that we're trying to iron out still and we just launched a couple weeks ago so i'm getting dms here and there being like hey when i do this you know the app's crashing for some reason then i'll be like all freak out i'll be like oh shit metal senate daniel my co-founder and he's like he's like dude it's not a big deal happening to like ten people and i just fixed it already like i'm already on it i was like okay how much does it cost to make an app these days for what he did it probably would have costed a couple hundred thousand dollars yeah
[SPEAKER_01]: Yeah, he has a history of building apps and he's the only like us together like as a team is the only reason this could really work out for what it is not having to spend any money.
[SPEAKER_01]: Yeah, it looks insane.
[SPEAKER_01]: Thank you.
[SPEAKER_01]: It's uh, fingers crossed.
[SPEAKER_01]: It's going to look a lot better in the future and you know, we'll see what happens.
[SPEAKER_01]: But I'm really excited about the future of Biter.
[SPEAKER_00]: I think it's going to be way bigger than it is even in a month from now.
[SPEAKER_00]: Could we just fire through some quick questions again?
[SPEAKER_00]: For sure.
[SPEAKER_00]: Best BBQ spot in Los Angeles.
[SPEAKER_00]: Really.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Their burger is also fantastic.
[SPEAKER_01]: What would you recommend besides the burger?
[SPEAKER_01]: I think everything there is because their beef rib is sensational.
[SPEAKER_01]: Their sausages are great.
[SPEAKER_01]: Their brisket's really good.
[SPEAKER_01]: And you have to have to have their burger.
[SPEAKER_01]: Their burger there is so good.
[SPEAKER_01]: It's a thick patty and they season it.
[SPEAKER_01]: really aggressively with peppercorn salt it doesn't you could hardly see the meat it's seasoned so well and then they put fresh onion which I think fresh onion needs to go in every burger in my opinion not not grilled raw onion give it to me raw and then they have a really good sauce and their bread's fantastic we'll kind of burger bun deeper for sesame seeds plain doesn't need to be toasted potato bun all day long toasted
[SPEAKER_01]: Slightly.
[SPEAKER_01]: I don't want like a really crispy, but that's in it now.
[SPEAKER_01]: I don't want like, yeah, I know.
[SPEAKER_01]: So only place that I like it.
[SPEAKER_01]: Okay.
[SPEAKER_01]: Truth be told.
[SPEAKER_01]: But Martin's potato roll.
[SPEAKER_01]: That's the best roll you could have on a burger.
[SPEAKER_01]: I mean, that's the best bun you could have on a burger.
[SPEAKER_01]: Sea food spot.
[SPEAKER_01]: Boiling crab.
[SPEAKER_01]: I love.
[SPEAKER_01]: Do you like broccoli?
[SPEAKER_01]: Love broccoli.
[SPEAKER_01]: But no, it's so good.
[SPEAKER_01]: Their burgers are insane.
[SPEAKER_01]: I haven't had it yet.
[SPEAKER_01]: Oh, it's like an upscale big match.
[SPEAKER_01]: That was, that was one place where I went and people like, you didn't get the burger.
[SPEAKER_01]: What's wrong with you?
[SPEAKER_01]: And I've been meaning to go back.
[SPEAKER_00]: But Broadway's burger is a must try.
[SPEAKER_00]: They catered my wedding.
[SPEAKER_00]: They didn't cater my wedding.
[SPEAKER_00]: I had my wedding party the night before at Broad Street.
[SPEAKER_00]: Oh, really?
[SPEAKER_00]: That's a great place to do that.
[SPEAKER_00]: It's so good.
[SPEAKER_00]: Best Mexican spot.
[SPEAKER_00]: Oh, that's so hard.
[SPEAKER_00]: Especially here in Southern California.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: I mean, this isn't really a hot take, but I really, I think what I'm about to say is a cold ass take, but people argue with me on it for some reason.
[SPEAKER_00]: Taco go.
[SPEAKER_01]: Typically, the Mexican restaurants that you go to that are in a brick and mortar location.
[SPEAKER_01]: So it has walls in a ceiling in LA are not good.
[SPEAKER_01]: They're typically like, you'll maybe find one in a hundred of those that are good.
[SPEAKER_01]: The taco stance and taco trucks in LA are where it's at.
[SPEAKER_01]: This, what I just said is a, it's not even a lukewarm take.
[SPEAKER_01]: That is a quite cold take.
[SPEAKER_00]: And people want to like fight me on this for some reason.
[SPEAKER_00]: There's something magical about going to a taco stand and like a little corner of a wall.
[SPEAKER_01]: And you're just like, wow, this setup is nothing like like this setup probably cost them a couple thousand dollars to set up.
[SPEAKER_01]: And they're making food that shits on a restaurant.
[SPEAKER_01]: Have you shits on a restaurant?
[SPEAKER_00]: Have you had Henry's tacos?
[SPEAKER_00]: No.
[SPEAKER_00]: Oh, it's right in your vids.
[SPEAKER_00]: So good.
[SPEAKER_00]: Are they open during the day?
[SPEAKER_00]: Yeah, they're open right now.
[SPEAKER_01]: Also, my opinion, a little bit of a red flag.
[SPEAKER_01]: Why?
[SPEAKER_01]: It's not a red flag.
[SPEAKER_01]: I just have seen that the best Mexican stands and trucks are only open at night and I think it's because they have day jobs and this is just an extra side hustle that they do.
[SPEAKER_01]: But they're so good at it.
[SPEAKER_01]: I don't understand like it's so good.
[SPEAKER_00]: If it helps, I've walked to his location many times and he's just not there because he closed shop earlier.
[SPEAKER_00]: He came in late.
[SPEAKER_00]: So if that's to you.
[SPEAKER_00]: That's a major green flag.
[SPEAKER_00]: It's a big red flag.
[SPEAKER_00]: I've been very disappointed many times.
[SPEAKER_00]: Yeah, that sucks.
[SPEAKER_01]: But when you that probably just means that his food is fantastic.
[SPEAKER_00]: I'm like, where is he?
[SPEAKER_00]: He's supposed to be here to a mine.
[SPEAKER_00]: It's like eight.
[SPEAKER_01]: Why is he not here?
[SPEAKER_01]: I think Brother's cousin's tacos is fantastic.
[SPEAKER_01]: Have you been there?
[SPEAKER_00]: Brother's cousin's tacos.
[SPEAKER_00]: No.
[SPEAKER_01]: Brother's cousin's tacos actually funny story.
[SPEAKER_01]: They're they're getting a crazy way of social media people right now.
[SPEAKER_01]: I went to them before they had an Instagram before they had a social media.
[SPEAKER_01]: Oh, wow.
[SPEAKER_01]: And this is pre-tick talk.
[SPEAKER_01]: I think I had about thirty thousand followers on Instagram at this point.
[SPEAKER_01]: their food was so good that I made their Instagram for them that night just to shout out the place and then they had a line down the block again this is like pre-tick talk to so the fact that I was generating a line anywhere was like a shock
[SPEAKER_01]: It still is a shock to me now with you know the following that I have but but back then it was I Was it was just so good that I had to make their Instagram.
[SPEAKER_01]: They still have the same one to this day and they're now like a sensation in LA and everybody knows about them.
[SPEAKER_01]: It's just like so funny But their food is so good the staffs really friendly really nice and they're open late night and it's a stand and it's aligned but it moves pretty quickly best West Coast Bagel
[SPEAKER_01]: Courage Bagels has to be.
[SPEAKER_01]: No, or I don't think any more comes close.
[SPEAKER_01]: There are places that actually come close, but I think Courage still is is probably the best.
[SPEAKER_01]: Leyla Bagels is really good too.
[SPEAKER_01]: Did you go to New York recently?
[SPEAKER_01]: Yes.
[SPEAKER_01]: Did you try pop out Bagels?
[SPEAKER_01]: Yes.
[SPEAKER_01]: Which is amazing.
[SPEAKER_01]: Phenomenal.
[SPEAKER_01]: I did not think a Rippendip situation was gonna taste that good.
[SPEAKER_01]: And the first bite, me and my girlfriend look at each other and black.
[SPEAKER_00]: Did you go in?
[SPEAKER_00]: Like if they hurtle you in like cattle?
[SPEAKER_01]: Yes.
[SPEAKER_01]: And you order it like by the bag and by the smear and you just rip them and they're hot.
[SPEAKER_01]: They're steaming when you rip them open.
[SPEAKER_01]: And the outside is crackly and crispy just the way you want it with not too much chew.
[SPEAKER_01]: All the toppings are great.
[SPEAKER_01]: I'm solving it again.
[SPEAKER_01]: And the smear is they had like a chimmy cherry butter and we had a I think a regular cream cheese and something else and
[SPEAKER_01]: Every bite we had there was like out of bounds Best West Coast pizza shop.
[SPEAKER_01]: I don't know if I could talk for the whole West Coast, but the best pizza shop in LA in my I'm a huge square pizza guy and I love apologna pizza
[SPEAKER_00]: I haven't had that.
[SPEAKER_01]: What?
[SPEAKER_01]: No.
[SPEAKER_01]: Dude, it is so good.
[SPEAKER_01]: Dave Portnoi also said it was one of the best.
[SPEAKER_00]: Really?
[SPEAKER_00]: Yeah.
[SPEAKER_01]: I think.
[SPEAKER_01]: I think Prime Pizza is great too.
[SPEAKER_01]: Prime is incredible.
[SPEAKER_01]: Yeah, Prime is awesome.
[SPEAKER_00]: Is Dave Portnoi a good pizza reviewer?
[SPEAKER_00]: Yes.
[SPEAKER_00]: You trust his critique.
[SPEAKER_00]: You would be an idiot not to.
[SPEAKER_01]: Like he, he makes his, he makes his preference very known.
[SPEAKER_01]: So if his preference, which is then crispy pizza is your preference, then he's had the most pizza.
[SPEAKER_01]: Why would you not trust his palate?
[SPEAKER_01]: He if it takes ten thousand hours to be an expert in something he is a conflict is a mega expert on pizza So I think you'd be an idiot not to trust his pizza taste.
[SPEAKER_01]: So do you like Mulberry pizza?
[SPEAKER_01]: Yeah, I think it's good.
[SPEAKER_01]: I don't think it's like I've had it since I was in fourth grade right, but um
[SPEAKER_00]: Yeah, it's good.
[SPEAKER_00]: Do you think it's like one of the best?
[SPEAKER_00]: Uh, not one of the best.
[SPEAKER_00]: I'm from New Jersey, New York.
[SPEAKER_00]: So I feel like I've never really dove into pizza here.
[SPEAKER_00]: Yeah, because what am I going to do?
[SPEAKER_00]: Oh, it's good.
[SPEAKER_02]: Yeah.
[SPEAKER_00]: I might get pizza wagon down the street.
[SPEAKER_00]: No, but the Brooklyn pizza wagon.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: No, I have it.
[SPEAKER_00]: It's pretty good.
[SPEAKER_00]: I've always wanted to because I think that shop looks so cool.
[SPEAKER_00]: I think it's better than mulberries.
[SPEAKER_00]: I think when I drive all the way down there, I'm like, let's just go to mulberry because I know it's going to be good.
[SPEAKER_00]: Yeah.
[SPEAKER_00]: Yeah, their crust is really crispy.
[SPEAKER_01]: They're, they're dough.
[SPEAKER_01]: I don't think has a ton of flavor in it though.
[SPEAKER_00]: Uh-huh.
[SPEAKER_01]: Which is why I'm, I'm, by the way, this is like a, a newer thing to me.
[SPEAKER_01]: Sour dough pizza dough is so good.
[SPEAKER_00]: Avakini pizza?
[SPEAKER_00]: Oh, you got to try it.
[SPEAKER_00]: They put like everything seasoning on the crust and it's so good.
[SPEAKER_00]: It's crazy and they have an insane Caesar salad pizza.
[SPEAKER_00]: It's life-changing.
[SPEAKER_01]: I would try that in heartbeat.
[SPEAKER_00]: That's great.
[SPEAKER_00]: Is that a bit Kenny pizza?
[SPEAKER_00]: Yes, that is and it's like yes, you have to try it and I want to see your video.
[SPEAKER_00]: I just want to see I just want to hear what you think of it because their pizzas are so different than anything else I've had.
[SPEAKER_01]: It's just called Abbey Kenny Pizza.
[SPEAKER_00]: Yeah, it's kind of a cross from like it's I think it's at the beginning across from Rayman Got it right here.
[SPEAKER_01]: Yeah It's so nice bite or score.
[SPEAKER_01]: I'm looking at pictures of it right now.
[SPEAKER_01]: All right on my head list Wow, no videos either yet.
[SPEAKER_01]: You do relatively untapped.
[SPEAKER_01]: It's very relatively untapped.
[SPEAKER_01]: This oh my god I'm looking at the crust that everything pizza
[SPEAKER_01]: Why don't people do that more?
[SPEAKER_01]: I don't know.
[SPEAKER_01]: People will access me seeds on pizza crust.
[SPEAKER_00]: I think that's genius.
[SPEAKER_00]: Why don't we do that?
[SPEAKER_00]: Everything is just, it's like a bagel in a pizza.
[SPEAKER_00]: How could it not be good?
[SPEAKER_00]: Yeah, how could it not taste electric?
[SPEAKER_00]: Do you like frozen yogurt?
[SPEAKER_00]: Hmm, not a dessert guy.
[SPEAKER_00]: Not a dessert guy at all.
[SPEAKER_00]: Do you know the big chill?
[SPEAKER_01]: Yes.
[SPEAKER_01]: Good?
[SPEAKER_01]: Yes.
[SPEAKER_01]: Okay.
[SPEAKER_01]: How would say yes?
[SPEAKER_01]: Okay.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: That's, that's probably, yeah, that's cool.
[SPEAKER_00]: I like it.
[SPEAKER_01]: I'll show you the big chill.
[SPEAKER_00]: Do you go to Apple, Panala?
[SPEAKER_00]: No, not a fan.
[SPEAKER_01]: I don't like their burgers, but their tuna melt.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: I think it's so good.
[SPEAKER_01]: I don't know why.
[SPEAKER_01]: I got too excited.
[SPEAKER_01]: They're tuna melt with grilled onions on their crispy bread.
[SPEAKER_01]: I'm breathing hard.
[SPEAKER_01]: It's so good.
[SPEAKER_01]: Their pies are insane.
[SPEAKER_01]: They're pies are great.
[SPEAKER_00]: So good.
[SPEAKER_01]: I like the hickory sauce.
[SPEAKER_01]: I think I just don't like the burger there.
[SPEAKER_00]: I don't know why.
[SPEAKER_00]: Have you ever done cold belly?
[SPEAKER_00]: Yes.
[SPEAKER_00]: Just to like, Ariel, like, you know, I want some pie from Minnesota.
[SPEAKER_01]: I did it for Sally's abeats in New Haven.
[SPEAKER_01]: Beats?
[SPEAKER_01]: A peat.
[SPEAKER_01]: It's like a peat.
[SPEAKER_01]: With that.
[SPEAKER_01]: It's the name.
[SPEAKER_01]: It's, it's Sally's.
[SPEAKER_01]: And then it looks like it says a pizza, but it's pronounced abeats.
[SPEAKER_01]: Okay.
[SPEAKER_01]: Um, they're like probably one of the most famous, if not the most famous, um, New Haven pizza in New Haven.
[SPEAKER_01]: Are you a fan?
[SPEAKER_01]: I didn't like the Gold Belly version.
[SPEAKER_01]: And I think it's I've had two pizzas on gold belly and I think when you read heat pizza the sauce for some reason I think I know why caramelizes and the sugar comes out so it becomes very very very sweet and I hate sweet pizza sauce I like my pizza sauce that basically tastes like marinara sauce and That becomes really sweet so
[SPEAKER_01]: Not the biggest fan, but I do think gold bellies are their products that I've had.
[SPEAKER_01]: Like we did a Joe Stone crab one night.
[SPEAKER_01]: That was surprisingly so good.
[SPEAKER_01]: Yeah, seafood chips really well.
[SPEAKER_01]: Yeah, shockingly.
[SPEAKER_00]: Shockingly.
[SPEAKER_00]: They're like a really surprisingly, but it was great.
[SPEAKER_00]: What's your favorite fast food pizza?
[SPEAKER_00]: Domino's Pizza Hut, Papa John's
[SPEAKER_01]: If you ask me this a year ago, would have been a different answer, but I actually did an ad for Domino's and their Pan-Pita is great.
[SPEAKER_01]: I get it well done with extra pepperoni and I get jalapeno and onion on it and it is actually so good with ranch too.
[SPEAKER_01]: That's like the type of pizza that you eat with ranch.
[SPEAKER_00]: That is like so good with ranch.
[SPEAKER_00]: My wife called me out today, because she said, you know, you really got to trust his reviews.
[SPEAKER_00]: I'm like, I know they're great.
[SPEAKER_00]: She's like, but your reviews are not.
[SPEAKER_00]: I'm like, why?
[SPEAKER_00]: She's like, because you gave Pizza Hut a ten.
[SPEAKER_00]: Like, I'm like, you had pizza Hut a ten?
[SPEAKER_00]: How can you make it better?
[SPEAKER_00]: They have millions of dollars of advertising and marketing.
[SPEAKER_00]: Of course, they're gonna make a great pizza.
[SPEAKER_00]: How do you make it better?
[SPEAKER_01]: Okay, so this is my question.
[SPEAKER_01]: Is Pizza Hut better than Mulberry's?
[SPEAKER_01]: It depends.
[SPEAKER_01]: What kind of mood you're in?
[SPEAKER_00]: In a what world is mall?
[SPEAKER_00]: Okay, I see what you're saying.
[SPEAKER_00]: No, because because even that I don't think Pizza Hut has so much money behind them.
[SPEAKER_00]: Of course they're going to put out a good pizza.
[SPEAKER_00]: This looks good.
[SPEAKER_00]: That looks better.
[SPEAKER_00]: Better than mulberries?
[SPEAKER_00]: No, not better, but it still looks really good.
[SPEAKER_00]: Delighting.
[SPEAKER_00]: What's your favorite pizza in LA?
[SPEAKER_00]: That's not a chain.
[SPEAKER_00]: I guess mulberry.
[SPEAKER_00]: For real?
[SPEAKER_00]: I also don't really order a pizza.
[SPEAKER_00]: Like, I can't remember the last time.
[SPEAKER_00]: You're from New Jersey, New York.
[SPEAKER_00]: So nothing here is really going to compare.
[SPEAKER_00]: No, but if anything, if I were to be like, you got to try this pizza, have a candy beer.
[SPEAKER_01]: I will say this.
[SPEAKER_01]: It is starting to compare to compare.
[SPEAKER_01]: It's getting up there.
[SPEAKER_01]: I'm not saying that it's better, but it's starting to be able to be in the conversation of like, okay, there is like a couple pizza places here that actually would line up with New York standards.
[SPEAKER_01]: But I do it.
[SPEAKER_01]: I want to I want to yes chef food festival.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Jack standing rooms food festival.
[SPEAKER_01]: I went to some shitty pizza place like the night before the festival like a shitty one for New York and it was still so good like that would be that would be probably like a top ten pizza joint in LA Sadly and it's like a run of the mill like just like Whatever pizza joint there.
[SPEAKER_01]: Do you think East Coast pizza is better because of the water?
[SPEAKER_00]: I think it's a good story I just don't know if it's real so when restaurants out here say they import the water
[SPEAKER_00]: You don't think that helps?
[SPEAKER_01]: No, because the restaurants that do claim that in LA don't taste like New York pizza and don't have the same a crackle on the dough.
[SPEAKER_01]: I think there's something in the air out here.
[SPEAKER_00]: Maybe.
[SPEAKER_00]: I think it's just toxins.
[SPEAKER_00]: I think everyone's just high.
[SPEAKER_00]: Probably.
[SPEAKER_00]: I mean, this is been great talking to you.
[SPEAKER_00]: Yeah, I keep doing this.
[SPEAKER_00]: Uh, there's one other thing that I wanted to ask.
[SPEAKER_00]: Is there a restaurant up and coming in Los Angeles that you think is going to be the next big thing?
[SPEAKER_00]: Yeah.
[SPEAKER_00]: Like for a while, horses was it.
[SPEAKER_00]: Felix was a really hot one for a while.
[SPEAKER_00]: Like, what do you think is going to be that kind of next?
[SPEAKER_00]: I'm seeing a lot of people talk about Dunsmore.
[UNKNOWN]: Dunsmore.
[SPEAKER_01]: I haven't been.
[SPEAKER_01]: It looks great.
[SPEAKER_01]: Um, I just went to Anna Jack Ty for the first time.
[SPEAKER_01]: Would you think?
[SPEAKER_01]: Oh my god, it was so good.
[SPEAKER_01]: Crazy pricey.
[SPEAKER_01]: Yes, but it was so unbelievably delicious.
[SPEAKER_01]: I'm a big sauce guy and that guy just knows how to make sauce and his other stuff even the sauce aside tastes great, but the sauce is so good.
[SPEAKER_01]: It's like I was drinking sauces at the table like it was fucking water.
[SPEAKER_01]: It was great.
[SPEAKER_01]: And it tracks really good.
[SPEAKER_01]: I think the rip and dip bagels are going to start entering LA.
[SPEAKER_01]: They kind of already have a little bit.
[SPEAKER_01]: We can let drop to rip and dip bagels and pop up expanding.
[SPEAKER_01]: Yes, I think they're coming to LA actually.
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Um, which I think is a great move.
[SPEAKER_01]: Speaking of which, I'm so bummed.
[SPEAKER_01]: This is a major ADHD moment that I just had, but, um, do you know Rumi's kitchen?
[SPEAKER_01]: No.
[SPEAKER_01]: There is
[SPEAKER_01]: There's a Persian restaurant in Atlanta that is called the roomy sketch in.
[SPEAKER_01]: If you live in Atlanta, you've probably gone and you probably know how good this place is.
[SPEAKER_01]: I haven't been there.
[SPEAKER_01]: I have heard it is the best Persian food in America.
[SPEAKER_01]: They were supposed to open in century city and they were in production for I think a few months.
[SPEAKER_01]: I don't know what happened, but I heard that they had some sort of like dispute maybe with century city or something like that.
[SPEAKER_01]: and they're no longer opening an LA and that was my number one restaurant that I was looking forward to trying in twenty twenty five and now I don't think it's gonna open would you fly out to it yes I've actually I'm actually thinking of doing that in exactly seven days from today oh wow yeah I might do that because I'm going to Dallas um... so I don't know if I should go to Austin first or go to Atlanta first but I think I'm gonna end up going to Austin first
[SPEAKER_01]: Um, just because of like convenience and then I think I'm gonna do a whole other Atlanta tour on its own.
[SPEAKER_01]: Um, I'm gonna go retry water burger too because apparently I got the wrong things and people were very bent out of shape about it.
[SPEAKER_01]: Yeah, you're pretty anti water burger for a while.
[SPEAKER_01]: I still am.
[SPEAKER_01]: I think it's the most overrated fast food place on the planet.
[SPEAKER_01]: Up there are five guys.
[SPEAKER_00]: Wow.
[SPEAKER_00]: Come after me.
[SPEAKER_00]: I can.
[SPEAKER_00]: Where do you stand on Shake Shack?
[SPEAKER_01]: I love Shake Shack.
[SPEAKER_00]: I think Shake Shack's great.
[SPEAKER_00]: Who do you fast food wars?
[SPEAKER_00]: Yeah, in and out or shake shack.
[SPEAKER_00]: They're so different.
[SPEAKER_01]: They're so different, but it would really depend on my mood, but I would probably go with in and out because I'd be in the mood for that a little bit more than I would be in the mood for shake shack.
[SPEAKER_00]: Yeah, let's do whatever you're more in the mood for you thing.
[SPEAKER_00]: Okay.
[SPEAKER_00]: Baskin Robbins are salt and straw.
[SPEAKER_01]: I'm so not a sweet person and I think salt and straw is so good.
[SPEAKER_01]: But I have one flavor at Baskin Robbins that I actually do crave and it's the jomoka almond fudge because I like coffee ice cream.
[SPEAKER_01]: Salt and straw is better ice cream.
[SPEAKER_01]: But there's a Baskin Robbins close to my place and I would go there.
[SPEAKER_01]: But again, salt and straw is better ice cream, but I would go have my jimoka almond fudge, probably I'd be more in the mood for that.
[SPEAKER_00]: For coffee, Starbucks or Dunkin Donuts.
[SPEAKER_01]: If we're talking strictly coffee, I think Dunkin Donuts is so good.
[SPEAKER_01]: I think it's so good.
[SPEAKER_01]: Tender greens or Mendocino farms.
[SPEAKER_01]: Mendocino farms.
[SPEAKER_01]: Ten degrees is healthier though, I think.
[SPEAKER_01]: Pizza hunter Domino's.
[SPEAKER_01]: Domino's.
[SPEAKER_01]: If we're going best, best thing at either Domino's pan pizza and their New York style pizza's not bad either Domino's pan pizza is edging out pizza Hut slightly.
[SPEAKER_00]: Mastros are steak forty eight.
[SPEAKER_01]: steak forty eight.
[SPEAKER_01]: Mastros back in the day.
[SPEAKER_01]: There's something about Mastros that I think is kind of falling off a little bit.
[SPEAKER_00]: They changed owners.
[SPEAKER_00]: Did they?
[SPEAKER_00]: Yeah, they changed owners on the new owners opened up steak forty eight.
[SPEAKER_00]: So you followed the old owner opened up, stay forty eight.
[SPEAKER_00]: Yeah, whoever sold master is the first time.
[SPEAKER_00]: I did not know that.
[SPEAKER_00]: Stay forty eight.
[SPEAKER_00]: No wonder.
[SPEAKER_00]: Okay.
[SPEAKER_00]: I didn't know that.
[SPEAKER_00]: That's interesting.
[SPEAKER_00]: The vibes and stay forty eight or next level.
[SPEAKER_01]: Yeah, their food's great, too.
[SPEAKER_01]: The food at master's has gone in a little like blend.
[SPEAKER_01]: Has it?
[SPEAKER_01]: Yeah.
[SPEAKER_01]: Like I their mac and cheese also comes to the table kind of cold, which dude, if you're going to serve restaurants, if you're going to serve mac and cheese,
[SPEAKER_01]: Burn the customer's mouth and needs to be, I think it needs to be that hot and it'll stay hot for longer.
[SPEAKER_01]: The second mac and cheese gets cold, it's so bad.
[SPEAKER_01]: It almost makes you want a vomit.
[SPEAKER_01]: Craft or Velvita mac and cheese.
[SPEAKER_01]: Velvita, you like it cheesy.
[SPEAKER_00]: Yes.
[SPEAKER_00]: Oh yeah, but craft has that signature weird sweetness to it that kind of like guys go down the biter.
[SPEAKER_00]: It's gonna be linked down below.
[SPEAKER_00]: It's out everywhere Apple Google play everywhere everywhere This is so sick.
[SPEAKER_00]: Thank you.
[SPEAKER_00]: This was so fun.
[SPEAKER_00]: I was so much.
[SPEAKER_00]: Let wait.
[SPEAKER_00]: Oh, that was so good.
[SPEAKER_00]: Hell yeah