Latest / Vegas Revealed / Chef Vetri Thrilled to Open New Las Vegas Restaurant After Lockdown | Ep. 24

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Chef Vetri Thrilled to Open New Las Vegas Restaurant After Lockdown | Ep. 24 · Vegas Revealed

• 0:00
  SPEAKER_04: Welcome to Vegas Revealed episode 24.
• 0:03
  SPEAKER_01: Today we are talking with Chef Mark Vetri.
• 0:06
  SPEAKER_01: He's the chef behind Vetri Cucina over at the Palms, and he's announced the opening of a pop-up restaurant over at Red Rock Resort.
• 0:14
  SPEAKER_01: That's happening this week.
• 0:15
  SPEAKER_01: It sounds delicious, and we hear his plans for the restaurant coming up.
• 0:20
  SPEAKER_04: And some developments for all of our LA friends.
• 0:23
  SPEAKER_04: The high-speed train from Southern California to Vegas is one step closer.
• 0:27
  SPEAKER_04: When construction is expected to start.
• 0:30
  SPEAKER_01: Plus, more hotel casinos have opened up on the strip.
• 0:34
  SPEAKER_01: Plus, when will we be welcoming our friends from Hawaii back to the Las Vegas Valley?
• 0:40
  SPEAKER_04: Oh, we can't wait.
• 0:41
  SPEAKER_04: Let's get started.
• 0:42
  SPEAKER_04: It's time for Vegas Revealed.
• 0:48
  SPEAKER_02: Let's go to Vegas Baby.
• 0:50
  SPEAKER_02: Let's go and Vegas.
• 0:55
  SPEAKER_01: Welcome to Vegas Revealed.
• 0:57
  SPEAKER_01: We have made it to July.
• 1:00
  SPEAKER_01: Can you believe it?
• 1:00
  SPEAKER_01: It's hard to imagine that we've actually made it through June, May, April, and March.
• 1:08
  SPEAKER_01: Thanks for being here.
• 1:09
  SPEAKER_01: I'm Sean McAllister.
• 1:10
  SPEAKER_04: And I'm Dana Roselli.
• 1:12
  SPEAKER_04: Yeah, we're officially halfway through 2020.
• 1:14
  SPEAKER_04: Thank goodness, Sean.
• 1:15
  SPEAKER_04: Last week we had a windstorm.
• 1:17
  SPEAKER_04: I felt an earthquake.
• 1:18
  SPEAKER_04: I'm like, what is going on with this year?
• 1:20
  SPEAKER_04: It's just been insane.
• 1:22
  SPEAKER_01: We had a wildfire up on Mount Charleston in the middle of a pandemic.
• 1:27
  SPEAKER_01: You know, it's kind of like I fell off my bike and skinned my whole body.
• 1:32
  SPEAKER_04: It's true.
• 1:33
  SPEAKER_04: And we've been feeling it.
• 1:34
  SPEAKER_04: You know, there are days you and I even chat where we wake up and go, oh man, it just seems like when is this going to end?
• 1:40
  SPEAKER_04: You know, we're grateful for many things, but there's not a lot to really like look forward to because I feel like the future is so unknown.
• 1:47
  SPEAKER_04: Um, but one thing that you and I are grateful for is a lot of the jobs we've still been able to get.
• 1:52
  SPEAKER_04: Um, for those folks that don't know, Sean and I started our own media company.
• 1:55
  SPEAKER_04: It's called Insightful Media.
• 1:56
  SPEAKER_04: And we left our local news and entertainment jobs um last year to start this.
• 2:01
  SPEAKER_04: And we weren't sure how things were gonna go with the pandemic, but we've been grateful to uh keep afloat and keep getting jobs and and and we are grateful to all the people that have been hiring us, and we've really had a lot of fun doing some fun videos and projects and storytelling and producing commercials.
• 2:19
  SPEAKER_04: And and we even ran into our friend Chris Angel.
• 2:21
  SPEAKER_04: He called us and said, Hey, can you guys come over to the studio?
• 2:23
  SPEAKER_04: I need I need you real quick for this project.
• 2:25
  SPEAKER_04: So that was fun.
• 2:27
  SPEAKER_01: Yeah, his his show, obviously, uh on hiatus right now.
• 2:31
  SPEAKER_01: Um, well, entertainment in uh Las Vegas is still in shutdown mode.
• 2:37
  SPEAKER_01: So he's working on some other projects and he called up, asked us to to help out.
• 2:42
  SPEAKER_01: So we popped over, chatted with Chris, and he's he's doing okay.
• 2:47
  SPEAKER_01: He's he's done some things to help out the community, but um his his main focus is uh his family right now.
• 2:54
  SPEAKER_01: That's kind of the focus for all of us.
• 2:57
  SPEAKER_04: Yeah, it's true.
• 2:57
  SPEAKER_04: And you know, his son Johnny Christopher has been battling cancer for years, and obviously, because of everything going on, really needs to keep him at home, home and safe, and and he keeps everyone updated on his progress, and and that's where his heart is.
• 3:10
  SPEAKER_04: And and obviously he loves his work, and and like you said, he shared, he's just he's looking forward to getting back on stage, but you know, we all don't know when that will be.
• 3:18
  SPEAKER_04: And so we we patiently wait.
• 3:20
  SPEAKER_04: Uh, someone else um that I actually ran into uh on purpose was a setup interview that I had with Brittany Palmer.
• 3:26
  SPEAKER_04: She's a UFC Octacon girl, she's from Las Vegas and very successful.
• 3:29
  SPEAKER_04: She actually has been a part of the UFC since 19.
• 3:33
  SPEAKER_04: She's 33 now.
• 3:34
  SPEAKER_04: And not only Sean was she um like it working for the UFC.
• 3:39
  SPEAKER_04: Um, you see her around when you watch the fights on TV.
• 3:42
  SPEAKER_04: And she's um also been on the cover of Playboy.
• 3:46
  SPEAKER_04: She has uh also become a contemporary artist.
• 3:49
  SPEAKER_04: She went to art school and she has a gallery and she has exhibits that she's doing all over the world.
• 3:55
  SPEAKER_04: Uh super successful artist right now, really, really excited for her and her future.
• 4:00
  SPEAKER_04: It was a great conversation, and I did that um for a magazine that's using her on the cover.
• 4:05
  SPEAKER_04: It's Deluxe Version magazine.
• 4:07
  SPEAKER_04: So she's gonna be on the cover of their summer issue, which comes out the end of July.
• 4:11
  SPEAKER_04: So have to wait to read that article.
• 4:12
  SPEAKER_04: I won't tell you any more, but it was a it was a great conversation I had with her.
• 4:16
  SPEAKER_01: Well, I know that uh through all of her experiences and opportunities that have come her way, she's really used that as a a springboard to uh fuel her her passion.
• 4:28
  SPEAKER_01: So I can't wait to read that article once it uh comes out on newsstands.
• 4:32
  SPEAKER_04: Yeah, it's uh it's uh it's a lot of fun.
• 4:34
  SPEAKER_04: Something else uh that has really been in the news this week is that we had two more resorts open on the strip.
• 4:39
  SPEAKER_04: We had Aria and Mandalay Bay open on Wednesday.
• 4:43
  SPEAKER_04: Um, well, you're listening to this uh, so it would be last Wednesday, last week.
• 4:48
  SPEAKER_04: And it's exciting that we're seeing more and more openings.
• 4:51
  SPEAKER_04: You know, the masks are still required in in hotel casinos and all around Nevada.
• 4:55
  SPEAKER_04: So uh people seem to be, you know, still coming in and and taking a little respite from staying at home and getting out as much as they can.
• 5:02
  SPEAKER_01: Yeah, and of course, that uh with Mandalay Bay and Aria opening up, that means more pools are available on the Las Vegas Strip now, too.
• 5:10
  SPEAKER_01: And the Mandalay Beach, you can't really you can't really beat that.
• 5:14
  SPEAKER_01: And I have a feeling that they'll be able to create some good social distancing out there as well.
• 5:20
  SPEAKER_01: But as resorts open up, we're also seeing that uh we're able to start welcoming back some some new travelers as well.
• 5:29
  SPEAKER_04: Yeah, I mean, you know, we have so many people that live here from Hawaii and also love to go back and forth.
• 5:36
  SPEAKER_04: Plus, we as Las Vegas, we love to visit Hawaii.
• 5:39
  SPEAKER_04: So um we're excited you saw this, Sean, and actually alerted me and you said, Hey, Hawaiian Air is is bringing back flights in August.
• 5:46
  SPEAKER_04: So it's really big news for the travel industry and for our friends that live there and people that live here.
• 5:52
  SPEAKER_01: Yeah, and for people outside of Las Vegas, you might not realize the connection that Las Vegas and Hawaii have.
• 5:59
  SPEAKER_01: We're referred to as the Ninth Island because so many residents of Hawaii end up coming over here and relocating to the mainland uh here in Las Vegas.
• 6:12
  SPEAKER_01: And so there is a constant back and forth.
• 6:15
  SPEAKER_01: Hawaiian Airlines has had a really busy uh route from Las Vegas uh to the islands for uh uh many years now.
• 6:24
  SPEAKER_01: But when uh COVID-19 hit, uh the Hawaiian Islands uh kind of went on lockdown, understandably so.
• 6:33
  SPEAKER_01: Um and and there's been a two-week quarantine in place for uh anyone coming from outside of the islands uh who goes to visit.
• 6:42
  SPEAKER_01: So in August, that restriction is going to be lifted on the Hawaiian Islands and uh travel is gonna start to be opening up again.
• 6:51
  SPEAKER_01: So it's good to see that for our Hawaiian listeners.
• 6:54
  SPEAKER_01: I know we have some.
• 6:55
  SPEAKER_01: It'll be good to see you back here in Las Vegas again.
• 6:58
  SPEAKER_04: That's definitely true.
• 6:59
  SPEAKER_04: And it'll be between Honolulu and the US mainland city.
• 7:04
  SPEAKER_04: So it's you know, it's a good obviously the getting into Honolulu and then you can go from there.
• 7:10
  SPEAKER_04: I believe you've been to Hawaii more than me.
• 7:11
  SPEAKER_01: Would do you fly into Hawaii and or Honolulu and then you go to where you need to go, like Maui or Yeah, so you take uh you take the big plane into into Honolulu and then you hop on one of the smaller one of the smaller inner island planes to go to any of the other islands.
• 7:27
  SPEAKER_01: But um, you know, Southwest is also doing doing flights now from uh Vegas out to uh the Hawaiian Islands as well.
• 7:36
  SPEAKER_04: Yeah, it's nice to see travel back.
• 7:38
  SPEAKER_04: I bought a little stock in Expedia, so I'm hoping that travel bounces back and that my stock will rise, Sean.
• 7:44
  SPEAKER_01: Hey, you know what?
• 7:45
  SPEAKER_01: With the with the jobs report that that came out last week, uh there were a lot of hospitality and travel industry jobs that that were that were coming back according to uh the most recent numbers.
• 7:59
  SPEAKER_01: So maybe that's what's that maybe that's what made you that$1.24 the other day.
• 8:04
  SPEAKER_04: My big$40 purchase in Expedia is really it's up a dollar 76 today, Sean.
• 8:09
  SPEAKER_04: So listen, every penny counts.
• 8:12
  SPEAKER_04: Every penny counts.
• 8:14
  SPEAKER_02: It does.
• 8:15
  SPEAKER_04: All right, let's talk about this.
• 8:16
  SPEAKER_04: Uh, the high-speed train back and forth from LA to Vegas.
• 8:20
  SPEAKER_04: I mean, I feel like we've been talking about this ever since I moved here in 2004, but finally we are getting a little bit closer.
• 8:25
  SPEAKER_04: It's gonna go from Southern California and Las Vegas.
• 8:28
  SPEAKER_04: Um, uh got a huge boost on Tuesday because they basically said California officials have cleared the Interstate 15 corridor for the proposed railway.
• 8:37
  SPEAKER_04: And it's kind of one uh one other you know item on the checklist that they needed to get this project rolling again.
• 8:44
  SPEAKER_04: So it's exciting.
• 8:45
  SPEAKER_04: It's been talked about going to Victorville, they call it the the Victor Valley, which isn't quite LA, and that's kind of been a little controversial.
• 8:54
  SPEAKER_04: Like, well, who's gonna go to Victorville?
• 8:56
  SPEAKER_04: But I guess it gets you almost there.
• 8:58
  SPEAKER_01: Well, what is it still an hour or a little over an hour from from uh LA?
• 9:07
  SPEAKER_01: But yeah, you know, I think that's what really stinks.
• 9:09
  SPEAKER_01: Like Las Vegas was built as a railroad town.
• 9:13
  SPEAKER_01: I think it was 1997 when the last uh passenger uh rail service stopped uh operating through Las Vegas, and and so now we have all these train tracks just been used for for freight.
• 9:29
  SPEAKER_01: But a lot of people have been saying, why the heck aren't we utilizing this for some sort of uh uh rail transit?
• 9:37
  SPEAKER_01: It just makes sense.
• 9:39
  SPEAKER_01: So, you know, as you mentioned, Dana, I think for as long as either of us have been here, for the better part of 20 years, people have been talking about uh different proposals and plans to build a uh high-speed rail service from Southern California into Las Vegas.
• 9:58
  SPEAKER_01: So fingers crossed that it happens.
• 10:00
  SPEAKER_01: The proposed construction um you know, it's said to start potentially uh December of this year.
• 10:09
  SPEAKER_01: Um we'll keep our fingers crossed.
• 10:10
  SPEAKER_01: It would be nice if that happens.
• 10:12
  SPEAKER_04: Yeah, because at least you can drive your car, park it at the lot, and then get on the train.
• 10:16
  SPEAKER_04: I mean, it does save you a little bit if you're coming in from LA because that traffic can be brutal if everyone leaves at the same time.
• 10:22
  SPEAKER_01: Well, uh the yeah, absolutely.
• 10:24
  SPEAKER_01: And even um on the some of those mountain passes that we come through, sometimes fog rolls in, and and driving in that is just it's treacherous.
• 10:35
  SPEAKER_01: And if there's a you know, if there's an accident on the road, that can get backed up for miles.
• 10:41
  SPEAKER_01: So uh a rail service would be would be really nice.
• 10:45
  SPEAKER_01: I'm I'm hoping that ends up coming through.
• 10:47
  SPEAKER_04: And we've been talking about a lot of resort casinos opening back up in Las Vegas.
• 10:51
  SPEAKER_04: One that hasn't reopened yet is the Palms, but there's a great restaurant in the Palms called Vetri Cosina and beautiful restaurant, and and Chef Mark Vetri opened that.
• 11:00
  SPEAKER_04: And since that can't quite open yet, uh we are excited to hear that he's gonna be doing a pop-up restaurant at Red Rock Resort.
• 11:08
  SPEAKER_03: You know, when we called everyone, you know, to ask him if they'd be interested to come back to open this up with us, they're all back, every one of them.
• 11:15
  SPEAKER_03: We were a real family here, and I think by the response, that was evident to everybody.
• 11:20
  SPEAKER_03: I mean, honestly, I'm just like so excited to come to Red Rock and take over the space here and just bringing our style food to the Summerlin area.
• 11:28
  SPEAKER_01: And that's a little promo clip that Chef Vetri put out to promote this uh new hot spot.
• 11:34
  SPEAKER_01: And he's joining us from his home in Philadelphia coming up next, right here on Vegas Reveal.
• 11:40
  unknown: Let's go!
• 11:42
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• 11:44
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• 11:47
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• 11:49
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• 11:53
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• 11:58
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• 12:00
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• 12:06
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• 12:09
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• 12:10
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• 12:12
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• 12:14
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• 12:24
  SPEAKER_02: Let's go with Vegas, baby.
• 12:26
  SPEAKER_02: Let's go.
• 12:31
  SPEAKER_01: Welcome back to Vegas Revealed.
• 12:32
  SPEAKER_01: So, you know, as you've been listening over the past several weeks and months, there have been ups and downs in the things that uh we get to talk about in regard to Las Vegas.
• 12:43
  SPEAKER_01: But today we're excited because we have yet another opening, and it's actually a a new restaurant opening, which we haven't been able to talk about in in months.
• 12:53
  SPEAKER_04: Yeah, this is exciting.
• 12:55
  SPEAKER_04: We have Chef Marfetri with us.
• 12:57
  SPEAKER_04: Uh he's in Philadelphia right now.
• 12:58
  SPEAKER_04: Welcome.
• 12:59
  SPEAKER_03: Hey guys, how are you?
• 13:01
  SPEAKER_04: Yeah, we we're excited you're back.
• 13:03
  SPEAKER_04: Uh we know you we love your restaurant at the Palms.
• 13:06
  SPEAKER_04: Uh it's a great response.
• 13:07
  SPEAKER_03: Oh my god, thank you so much.
• 13:08
  SPEAKER_03: That's awesome.
• 13:09
  SPEAKER_04: So good.
• 13:09
  SPEAKER_04: I'm Italian.
• 13:10
  SPEAKER_04: I'm very picky with my Italian mark.
• 13:12
  SPEAKER_03: And so everybody's everybody is.
• 13:15
  SPEAKER_03: Everyone likes their, you know, their items the way they like them.
• 13:19
  SPEAKER_04: Exactly.
• 13:20
  SPEAKER_04: Um, but I love that you're gonna be opening up a pop-up restaurant at Red Rock.
• 13:25
  SPEAKER_04: And I was watching kind of the promo clip a little bit and listening, and I love that you're gonna have a focus on red sauce because that's my favorite.
• 13:31
  SPEAKER_03: A little bit of red sauce, you know.
• 13:33
  SPEAKER_03: I mean, listen, I mean, we were you know, we were all sort of raised on it, right?
• 13:37
  SPEAKER_03: You know, uh I mean my my family's from uh the the Sicily area, you know, so so I used to have those you know huge, the big Sunday meals, you know, with uh you know meatballs, lasagna, macaroni, and and all that stuff.
• 13:53
  SPEAKER_03: And you know, yes, I actually I actually lived in Italy and I like learned a much you know higher end sort of refined regional, you know, sort of uh food.
• 14:07
  SPEAKER_03: But that stuff's always in my heart, you know.
• 14:09
  SPEAKER_03: So I just you know love that stuff anyway.
• 14:12
  SPEAKER_03: So um so this is gonna be sort of uh a little bit of that, a little bit of red sauce, a little bit of regional stuff, and just a really nice mix.
• 14:21
  SPEAKER_01: Well, and and how is this pop-up restaurant going to compare um to vetri cucina that we uh have become used to over at the Palms?
• 14:30
  SPEAKER_01: Are there gonna be similarities?
• 14:32
  SPEAKER_03: Um, you know, uh Vetri was very, very high-end, you know, very hey, you know, this is the the anniversary dinner, this is the the celebration dinner.
• 14:42
  SPEAKER_03: Whereas like the Osteria was uh the vibe was you know just like super you know relaxed.
• 14:49
  SPEAKER_03: We had an awesome happy hour.
• 14:50
  SPEAKER_03: Um this is almost like really similar to that, you know.
• 14:55
  SPEAKER_04: A little bit more relaxed, yeah.
• 14:56
  SPEAKER_04: And Red Rock, you know what?
• 14:58
  SPEAKER_04: It's always busy, and people love um getting there, socializing, enjoying the restaurant.
• 15:03
  SPEAKER_04: So I think it's a great spot for something like this.
• 15:05
  SPEAKER_04: Are you excited about it?
• 15:06
  SPEAKER_03: Oh, I'm really excited about it.
• 15:07
  SPEAKER_03: Well, first of all, I'm I'm obviously excited to open up a restaurant.
• 15:10
  SPEAKER_03: Yeah.
• 15:11
  SPEAKER_03: You know, I mean any restaurant, you know, right now.
• 15:14
  SPEAKER_03: But um, you know, that's a very uh residential area.
• 15:18
  SPEAKER_03: Um, and I just think like this style restaurant really sort of uh fits in there.
• 15:24
  SPEAKER_01: Osteria Fiorella is is the name of the pop-up restaurant that's opening over at Red Rock on July 10th.
• 15:32
  SPEAKER_01: Um where does the the Fiorella park come from for people who aren't?
• 15:38
  SPEAKER_03: Fiorell is a long, has a long history.
• 15:41
  SPEAKER_03: Um, you know, it anyone who's actually listening, you know, this who's actually from here, Philadelphia, uh they obviously know uh the the Fiorell sausage shop.
• 15:51
  SPEAKER_03: You know, they were here since 18 um 1892, I think.
• 15:56
  SPEAKER_03: Um and the the guy recently who owned it uh was I think the fourth or the fifth uh generation.
• 16:06
  SPEAKER_03: Starting to get older, things are starting to hurt, he just wasn't able to actually handle it anymore.
• 16:13
  SPEAKER_03: Um you know, so he he he he basically stuck it up for sale.
• 16:18
  SPEAKER_03: And I walked in there and I looked at it, I was like, this is it, this is it, no doubt, this is it.
• 16:24
  SPEAKER_03: Um bought the building, and we got it open, and it had this crazy, crazy vibe.
• 16:33
  SPEAKER_03: Um it was crazy busy.
• 16:36
  SPEAKER_03: Um but the issue is we were only open for one month and then the virus hit.
• 16:41
  SPEAKER_03: So um but anyway, so that's basically the the the fiorella story, and then you know, I think what actually happened was they were uh you know the owners uh from from from Red Rock were actually watching uh the Instagram feed that I have, and and you know, they they they saw the meatballs we were doing and all these all these other things, and and they were just like, oh my god, why don't we we do something like that here?
• 17:16
  SPEAKER_03: How about my second restaurant there be Osteria Fiorella?
• 17:19
  SPEAKER_04: Perfect.
• 17:20
  SPEAKER_03: Love it.
• 17:21
  SPEAKER_04: Yeah, makes sense to us, that's for sure.
• 17:23
  SPEAKER_03: Okay, and I it makes sense to me.
• 17:25
  SPEAKER_04: Yeah.
• 17:26
  SPEAKER_04: And I know and I know you're gonna be coming into town uh as well, and you'll be here, uh you said all this week, you know, getting the restaurant ready.
• 17:32
  SPEAKER_04: What what's been going on in Philadelphia?
• 17:34
  SPEAKER_04: How are things there?
• 17:35
  SPEAKER_04: Are are restaurants open?
• 17:37
  SPEAKER_04: Are things back open?
• 17:38
  SPEAKER_03: Philly's Philly's rough.
• 17:40
  SPEAKER_03: Uh, you know.
• 17:43
  SPEAKER_03: I don't know how far I want to get into it because I've been already getting into like fights on like sort of on like the this the social media channels.
• 17:52
  SPEAKER_03: You're getting yourself into trouble?
• 17:53
  SPEAKER_03: Oh yeah, you know, I always get myself into trouble.
• 17:56
  SPEAKER_03: Everyone's yelling at me, stop responding.
• 17:58
  SPEAKER_03: I'm like, it's like so hard.
• 18:02
  SPEAKER_03: And it thumbs us go.
• 18:03
  SPEAKER_03: I'm like, what did you say?
• 18:05
  SPEAKER_03: Um but uh you know the outside is open, so we're allowed to have outside outside seating.
• 18:16
  SPEAKER_03: Um and then the the state um they started indoor, you know, um the the indoor stuff last week.
• 18:30
  SPEAKER_03: Philadelphia said that they were gonna start uh this this Friday.
• 18:35
  SPEAKER_03: Um but then uh they they reneged and they said, uh we're gonna wait till August, you know.
• 18:44
  SPEAKER_03: So um, you know, so we basically hired everyone, you know, just you know, started with new menu, ordered all the food, got everything ready, and then they said, nah, we're not gonna do it.
• 18:56
  SPEAKER_03: So I'm slightly annoyed.
• 18:58
  SPEAKER_01: Um but but that kind of highlights the the difficulty that that restaurant owners have been dealing with in this time.
• 19:09
  SPEAKER_01: I mean, especially when you have no definitive yes, we're opening and staying open, when there's this back and forth.
• 19:17
  SPEAKER_01: I mean, that puts you in a really tough spot, doesn't it?
• 19:19
  SPEAKER_03: It's really it's really hard for us.
• 19:21
  SPEAKER_03: I mean, we you know there's there is I mean 11 million restaurant workers out there.
• 19:27
  SPEAKER_03: And um we were able to hire some back, but now we have to stick to them on, you know, we have to basically furlough them again.
• 19:34
  SPEAKER_03: Um and there's just no no end.
• 19:37
  SPEAKER_03: And then also even like like even when we actually reopen, you know, you're only allowed to have half your seats.
• 19:44
  SPEAKER_03: Um, you know, you guys know also just as well as I know, like you know the restaurant industry has very, very, very small margins, you know.
• 19:53
  SPEAKER_03: So at like you know, half of our seats anyway, we're I mean we're losing money.
• 20:00
  SPEAKER_03: Um, you know, so there's really no way to like survive unless uh the the the government steps up and actually um actually helps us out a little bit, you know.
• 20:11
  SPEAKER_03: So they and it's and it's not those larger organizations, it's it's the the little guy who owns like one restaurant, four restaurants, five restaurants, you know what I mean?
• 20:21
  SPEAKER_03: Um who really has you know, we make all of our money from selling food and service.
• 20:27
  SPEAKER_03: You know, there's there's no other you know, sort of reason to go eat at the restaurant.
• 20:32
  SPEAKER_03: So it's a very hard situation right now.
• 20:34
  SPEAKER_04: Yeah, it is, it is.
• 20:36
  SPEAKER_04: It's tough.
• 20:36
  SPEAKER_04: If it makes you feel any better, we have had restaurants open patios and inside, and so far, so good.
• 20:42
  SPEAKER_04: Sometimes it's hard to even get a reservation.
• 20:44
  SPEAKER_03: So I know people I was out there, I was out there.
• 20:48
  SPEAKER_03: I um I went to uh La Straga, which was which was amazing, and and it was like rocking, and everyone was wearing a mask, and you know, we were sort of you know, it it was an open sort of room, so you weren't like right next to anybody, and it was just a wonderful experience.
• 21:07
  SPEAKER_03: You know, and that's what I've been saying on on social media, like I think we can do it in Philly, we can do this, we can do this.
• 21:14
  SPEAKER_03: So then everybody's yelling at me, you know.
• 21:17
  SPEAKER_03: You want to kill people?
• 21:18
  SPEAKER_03: I'm like, no, I just I just really think that you know you know we can open and um we can make it super safe for everybody.
• 21:28
  SPEAKER_01: But but you still have Nevada on the mind, which is I still have Nevada, which is great for me.
• 21:34
  SPEAKER_03: Yeah, very happy about that.
• 21:36
  SPEAKER_03: I mean, listen, when I got the phone call, I mean, you know, I was like, wow, we are just really lucky.
• 21:44
  SPEAKER_03: This is amazing.
• 21:45
  SPEAKER_04: Um, okay, before you go, because I grew up uh with the Sunday dinner and the the macaroni and the meatballs and the brijol, but my and and we always called it gravy.
• 21:56
  SPEAKER_04: So do you call it gravy or sauce?
• 21:58
  SPEAKER_03: I call it gravy.
• 22:00
  SPEAKER_03: Yeah.
• 22:01
  SPEAKER_03: Macaroni also.
• 22:03
  SPEAKER_03: You call it macaroni, also.
• 22:06
  SPEAKER_04: Sean, do you think that's weird?
• 22:07
  SPEAKER_04: Because all the people that I meet that aren't Italian are like, what are you talking about, gravy?
• 22:11
  SPEAKER_04: It's sauce or marinara.
• 22:14
  SPEAKER_01: Well, listen, I come from uh an an Irish Catholic family.
• 22:18
  SPEAKER_01: So gravy meant gravy.
• 22:19
  SPEAKER_01: That was the brown stuff.
• 22:20
  SPEAKER_01: Same as my wife.
• 22:21
  SPEAKER_01: Yeah, yeah.
• 22:21
  SPEAKER_01: They don't know what gravy is.
• 22:23
  SPEAKER_03: They don't know what that is.
• 22:25
  unknown: Okay.
• 22:25
  SPEAKER_03: Where are you from, then?
• 22:27
  SPEAKER_04: Uh well, I'm uh from upstate New York, Rochester area.
• 22:30
  SPEAKER_04: Yeah.
• 22:31
  SPEAKER_03: Okay.
• 22:31
  SPEAKER_03: But originally that's on the East Coast.
• 22:33
  SPEAKER_03: So yeah.
• 22:34
  SPEAKER_04: Yeah.
• 22:34
  SPEAKER_04: Originally from New Jersey, though.
• 22:35
  SPEAKER_04: My whole extended family's in Point Pleasant, New Jersey.
• 22:38
  SPEAKER_04: Oh, okay.
• 22:38
  SPEAKER_03: So yeah, you're you're you're up.
• 22:40
  SPEAKER_03: You're you're one of us.
• 22:42
  SPEAKER_04: I'm in Gravy Land.
• 22:43
  SPEAKER_01: And I was gonna say we need to compare the the Roselli gravy recipe with the vetchery recipe to see if there's anything that the Rosellies can offer.
• 22:55
  SPEAKER_03: It's a secret.
• 22:56
  SPEAKER_03: It's just we're not allowed to tell.
• 22:58
  SPEAKER_01: We're not allowed to tell.
• 22:59
  SPEAKER_01: Ancient analysis.
• 23:05
  SPEAKER_04: Yeah.
• 23:05
  SPEAKER_04: Exactly.
• 23:06
  SPEAKER_03: No, under the thing, you know, you had to find it.
• 23:10
  SPEAKER_04: We could tell you, but then we'd have to kill you.
• 23:15
  SPEAKER_04: I'm more of a little bit of this, a little bit of that anyway.
• 23:18
  SPEAKER_04: I kind of moved the years.
• 23:19
  SPEAKER_04: I got it down.
• 23:20
  SPEAKER_04: Yeah.
• 23:20
  SPEAKER_04: Yeah.
• 23:20
  SPEAKER_02: Me too.
• 23:21
  SPEAKER_04: Well, listen, we can't wait to come visit uh your new restaurant at Red Rock.
• 23:25
  SPEAKER_04: And we look forward to you eventually opening back up at the Palms, too.
• 23:29
  SPEAKER_04: Thank you for joining us.
• 23:30
  SPEAKER_03: Thanks for having me.
• 23:31
  SPEAKER_03: Seriously.
• 23:31
  SPEAKER_03: Thank you so much.
• 23:32
  SPEAKER_03: And uh see you guys next week, I hope.
• 23:34
  SPEAKER_04: See you there.
• 23:35
  SPEAKER_03: Absolutely.
• 23:36
  SPEAKER_01: Chef Mark Vetri opening Osteria Fiorella over at Red Rock Resort starting July 10th.
• 23:43
  SPEAKER_01: Make your reservation now and get your gravy on.
• 23:46
  SPEAKER_01: It's your gravy on.
• 23:48
  SPEAKER_04: Exactly.
• 23:49
  SPEAKER_04: Dana and Sean's secret tip coming up next.
• 23:54
  SPEAKER_04: Remember, everyone, we've got a great website.
• 23:56
  SPEAKER_04: It's Vegas-Revealed.com.
• 23:59
  SPEAKER_04: There you can see a lot of our video interviews.
• 24:01
  SPEAKER_04: We have articles posted.
• 24:03
  SPEAKER_04: There's links to our Instagram, Twitter, and Facebook.
• 24:06
  SPEAKER_04: Plus, all our podcasts are listed there and ways that you can listen.
• 24:09
  SPEAKER_04: We have a lot of options, Sean, Spotify, we're on Stitcher, Google, also Apple.
• 24:14
  SPEAKER_01: We've had listeners from across the United States, even in cities overseas.
• 24:20
  SPEAKER_01: So if you're in Australia, Great Britain, Germany, Canada, Mexico, we welcome you and we thank you for listening to Vegas Review.
• 24:31
  SPEAKER_04: And listen, you know what else we really appreciate is when you leave us great reviews.
• 24:35
  SPEAKER_04: So please do that.
• 24:36
  SPEAKER_04: If you do like the podcast, leave us a review and also comment to let us know what you like about the podcast and maybe also what you want to hear more of.
• 24:44
  SPEAKER_04: We're open to that.
• 24:45
  SPEAKER_04: Also, if you do have ideas about things you want us to talk about, maybe look into, we have an email.
• 24:50
  SPEAKER_04: It's easy.
• 24:51
  SPEAKER_04: It's ideas at vegas-revealed.com.
• 25:03
  SPEAKER_04: It's time for Dana and Sean's secret tip.
• 25:06
  SPEAKER_04: Welcome back, everyone.
• 25:07
  SPEAKER_04: Uh, I'm laughing because I just love this first tip.
• 25:10
  SPEAKER_04: Well, I love the response that we got from this new app we tried out, Sean, called Clipisode.
• 25:16
  SPEAKER_04: And I have to say, we were like, okay, you had heard about it through a friend, and you post a video, you can ask questions, but then you get video responses.
• 25:23
  SPEAKER_04: So we put out, you know, a clip and we asked everyone, how you doing?
• 25:26
  SPEAKER_04: You ready to Vegas again?
• 25:27
  SPEAKER_04: What's going on?
• 25:28
  SPEAKER_04: How you feeling?
• 25:29
  SPEAKER_04: And uh, I just love this response that we got from Grant Kincaid in Florida.
• 25:35
  SPEAKER_04: Here it is.
• 25:37
  SPEAKER_00: This virus doesn't bother me.
• 25:40
  SPEAKER_00: I need video poker.
• 25:41
  SPEAKER_00: That's my medicine.
• 25:43
  SPEAKER_00: So I'm ready for Vegas, whether it's ready for me or not.
• 25:47
  SPEAKER_00: I will wear the mask, I will comply, and I will social distance.
• 25:52
  SPEAKER_00: But I need that video poker.
• 25:54
  SPEAKER_00: So I'm ready for Vegas.
• 25:56
  SPEAKER_00: Are you?
• 25:57
  SPEAKER_00: I'm on the next flight out as soon as I can.
• 26:00
  SPEAKER_01: Hell yeah, we're ready.
• 26:02
  SPEAKER_01: Are you kidding me?
• 26:03
  SPEAKER_01: We're so ready that we ended up living here.
• 26:07
  SPEAKER_01: But I have a feeling if we were anywhere else, we'd still be ready to get back here to Vegas.
• 26:11
  SPEAKER_04: That's right.
• 26:12
  SPEAKER_04: And Grant, I gotta tell you, a lot of people that I have been winning.
• 26:15
  SPEAKER_04: I see it all over Twitter.
• 26:16
  SPEAKER_04: People keep showing all their winnings at the slot machines and the table games.
• 26:20
  SPEAKER_04: So I don't know if the slots are loose and the tables are hot, but but it uh it's the place to be.
• 26:25
  SPEAKER_04: And if you're okay with wearing the mask, like Grant said he is, you know, then then you're good to go.
• 26:29
  SPEAKER_01: Yeah, and listen, keep watching out on our social media platforms for these uh little videos that have a link where you can record a video message directly back to us because we want to hear you, we want to include you in the Vegas Revealed podcast.
• 26:46
  SPEAKER_01: That's why we're doing it.
• 26:47
  SPEAKER_01: We're doing it so that we can all be together having a big old chat.
• 26:51
  SPEAKER_04: And I know the video can be intimidating because not everyone's always ready to record themselves on video.
• 26:55
  SPEAKER_04: But listen, leave just say your name at the top.
• 26:58
  SPEAKER_04: And if you if you really don't want the video shown on any of our social, we can just use the audio on the podcast and just say, I don't want the video, but here's my comment or whatever, you know.
• 27:07
  SPEAKER_04: You can scorch us.
• 27:08
  SPEAKER_01: Or just point your camera at the wall and just record your voice.
• 27:12
  SPEAKER_04: There you go.
• 27:13
  SPEAKER_04: But we look forward to hearing from people all around the world.
• 27:15
  SPEAKER_04: It's kind of fun.
• 27:16
  SPEAKER_04: So thank you, Grant, for participating.
• 27:18
  SPEAKER_04: Uh, we love it.
• 27:19
  SPEAKER_04: Um something Sean, you had talked about was keeping cool.
• 27:23
  SPEAKER_04: It's obviously very hot here in Las Vegas, and there's other things to do off the strip.
• 27:27
  SPEAKER_01: Yeah, well, a lot of people think when they come to Las Vegas in the summertime, where are you gonna go to cool off?
• 27:34
  SPEAKER_01: Obviously, the first thing that comes to mind is the pool at the resort that you're staying at, but that's not where the options end.
• 27:41
  SPEAKER_01: There's believe it or not, actually water here in the desert.
• 27:45
  SPEAKER_01: And kayaking is a great option if you want to get out on the water and keep cool.
• 27:50
  SPEAKER_01: So out at Lake Las Vegas, which is, I don't know, a 40-minute drive from the Las Vegas strip, I'd say, 35 minutes.
• 27:59
  SPEAKER_04: I think 25.
• 28:01
  SPEAKER_01: Oh, 25?
• 28:01
  SPEAKER_01: Okay, great.
• 28:02
  SPEAKER_04: The time just got cut in half.
• 28:04
  SPEAKER_01: And there's not a lot of traffic on the roads right now.
• 28:06
  SPEAKER_01: So you can zip right out there.
• 28:09
  SPEAKER_01: Lake Las Vegas, they have uh kayaking and paddleboarding out on uh the lake out there, and it's a cute little resort uh out in um out in the desert, uh uh modeled after a little Italian town.
• 28:24
  SPEAKER_01: And also out on the Colorado River by the Hoover Dam, there's uh kayaking that that you can uh that you can do out there.
• 28:33
  SPEAKER_01: So it's a few options for kayaking, paddle boarding to get you out on the open water and and cool down a little bit in these uh hundred degree temperatures.
• 28:44
  SPEAKER_04: Yeah, and I've been seeing a lot of people doing it, and it's reminded me, it's funny that you brought it up because I thought I do want to get out there and actually do that.
• 28:50
  SPEAKER_04: I actually want to do the stand-up paddle.
• 28:52
  SPEAKER_04: Um, that looks really cool too.
• 28:54
  SPEAKER_04: And uh also, Sean, FYI, I asked Siri and I live near the strip, so it's 33 minutes from the strip, 20 miles.
• 29:02
  SPEAKER_01: Oh, okay.
• 29:04
  SPEAKER_01: I stand corrected.
• 29:05
  SPEAKER_01: Less than 40 minutes.
• 29:09
  SPEAKER_04: We both were right somewhere in the middle of what we both said, so there you go.
• 29:14
  SPEAKER_04: All right, well, I love it.
• 29:16
  SPEAKER_04: It's been a great podcast.
• 29:17
  SPEAKER_04: Great to talk to to Chef Mark and and a lot to talk about, a lot of positive news.
• 29:21
  SPEAKER_04: We gotta just try and remain positive.
• 29:23
  SPEAKER_04: We're gonna get there, right?
• 29:24
  SPEAKER_01: We certainly are.
• 29:26
  SPEAKER_01: Well, we all want to, and it's a matter of time whether uh we get there sooner or later, but we will get there.
• 29:33
  SPEAKER_01: And uh we thank you for coming along on the ride with us here on Vegas Revealed.
• 29:38
  SPEAKER_04: That's right.
• 29:39
  SPEAKER_04: Listen, happy July, everyone, okay?
• 29:41
  SPEAKER_04: I don't want any Godzilla sightings or or King Kong or anything out of the ordinary.
• 29:47
  SPEAKER_01: Those damn murder hornets, they can go back to where they came from.
• 29:50
  SPEAKER_04: Grasshopper attacks, all that go away.
• 29:53
  SPEAKER_04: We're gonna enjoy and just chill.
• 29:55
  SPEAKER_01: Smooth sailing for six months and beyond.
• 29:58
  SPEAKER_01: Let's keep our fingers crossed.
• 30:00
  SPEAKER_02: Let's go soon.
• 30:01
  SPEAKER_04: Have a great week, everyone.
• 30:05
  SPEAKER_02: Let's go with babies, baby.
• 30:07
  SPEAKER_02: Let's go.