Latest / Call Her Tatty / 🇫🇷 French, Kosher & Finally Good 🍷 | Call Her Tatty ft. Chef Olivia Ostrow

Transcript

🇫🇷 French, Kosher & Finally Good 🍷 | Call Her Tatty ft. Chef Olivia Ostrow · Call Her Tatty

0:00
Olivia Austria, welcome to ColorTotty.
0:02
Thank you for having me on your father's sofa.
0:04
Non-coach your food.
0:06
Does it taste better?
0:07
I was general manager at Soho House for Chikonis,
0:10
the Savoy Hotel, Luzoo in Pearl Harbor.
0:14
Have you ever had this?
0:15
Anybody out of your restaurant?
0:16
Yes.
0:17
I'm going to tell you a secret about me.
0:20
This is going to be fine dining.
0:22
Bu-ya-dance.
0:23
Bess.
0:24
Bess.
0:25
Bu-ya-bess.
0:26
OK.
0:27
Do your best.
0:28
Bu-no.
0:28
Bu-ya-bess.
0:29
Bess.
0:30
Bess.
0:31
Hi, Shaypalaz.
0:33
Welcome back to ColorTotty.
0:35
Today, I have an amazing guest.
0:37
She's a chef.
0:39
She owns and just opened her newest restaurant.
0:43
And I'll let her talk about all of those great things.
0:46
Olivia Austria, welcome to ColorTotty.
0:49
Thank you for having me on your father's sofa.
0:52
My pleasure.
0:53
Cosino.
0:54
I love it.
0:54
This is like a new touch with the blankets.
0:57
I'm on about the blanket and the rest.
0:59
This is vacation for me right now.
1:01
It is.
1:02
I'm loving it.
1:03
Well, I want to talk to you about so many things.
1:07
And the one thing I need to talk to you about
1:10
is your new restaurant, because Zoli and I have experienced it.
1:15
And we love it.
1:16
We love the last location.
1:17
We love the new location.
1:20
And I want you to just kind of tell us when did you open?
1:25
When did you open it?
1:26
Nine days ago.
1:27
Ninety.
1:27
Yeah, nine days ago.
1:29
And how had that?
1:29
That's why I'm enjoying the laying on the sofa so much.
1:32
I feel like I haven't even been off my feet for like a while.
1:36
How has the opening been?
1:38
It's been amazing.
1:39
Like, really amazing.
1:41
I feel very blessed.
1:44
We, you know, like I'm kind of like I don't want to jinx it.
1:47
So, you know, like it's been really good.
1:50
It's been really, really good.
1:51
Like, because I'm like so superstitious, you know,
1:57
I don't want to rock the car or the feedback
2:01
has been better than I expected.
2:05
And, you know, I opened a few restaurants in my life.
2:08
I mean, I'm a restauranter.
2:09
It's not my first row day or another second, another third.
2:12
Nor will it be the last.
2:15
And this is, I'm going to say probably the most successful
2:21
in its own way, opening other restaurants,
2:25
especially on the six weeks of time
2:29
that I've ever experienced or being part of or done.
2:36
I think, you know, in the restaurant industry,
2:39
especially at the beginning or when you open such,
2:42
you know, a venture, there's different level of success.
2:47
Success in the restaurant business can be, you know,
2:49
a measure of the three years that you've been open.
2:52
Kind of success that I'm talking about is when you feel
2:56
the vibration of your patrons and your guests are connected
3:01
with your front of the house staff connected
3:03
with your kitchen.
3:05
And there's just this, this happiness floating
3:09
that is not only there for day one,
3:12
but last on the second day of service,
3:15
then the third day and that every person that works in there,
3:19
you know, feel like and share with you, you know,
3:22
that they just felt something special.
3:24
And that's how, for me, at least, I feel successful.
3:29
Well, tell the viewers what kind of restaurant is this?
3:33
A good one.
3:35
What kind of food is this?
3:36
So, you know, like, I've been called a kosher queen.
3:40
So it's a kosher restaurant.
3:43
Glad kosher, not kosher style, kosher restaurants.
3:45
So actually, certified.
3:48
Mashquia, Rabbi on the phone, Rabbi, can I know you can't kind of,
3:53
you know, like, but what if, no, you can't, okay.
3:57
That kind of restaurant.
3:58
Also the kind of restaurant or, you know,
4:00
where you close on Friday and Saturday,
4:04
and which is, you know, like, can be a,
4:08
can be traumatic in the hospitality industry,
4:11
where, you know, most of the nights where people
4:13
like to go out is Friday, Saturday.
4:14
So that kind of kosher, right.
4:18
So it is a French, as per my accent, you know,
4:22
I'm from Paris.
4:23
My team in the kitchen is solely from Paris.
4:27
And we are French and the restaurant we gave it,
4:31
this time, a Mediterranean twist,
4:35
which allows me to explore flavor of the sauce of France,
4:41
bring, you know, like the tapas five at the bar,
4:45
bring the pesto flavor, the pine nuts,
4:49
play with our breads, and bring the olives
4:53
and the preserve lemon while the austro brasserie
4:58
that presides, you know, like a maison austro,
5:01
which I just opened was more of a Parisian, you know,
5:07
Parisian slash bistro restaurant.
5:10
So this time, it's more of a voyage, you know,
5:14
through the Mediterranean border via Paris,
5:19
via Normandie, via, you know, the south-east part of France.
5:25
I noticed that your menu is slightly different
5:29
from your last restaurant.
5:31
Yes.
5:32
But you did keep a few things that I love.
5:34
The reason it's different is because these restaurants
5:37
actually really make my signature.
5:41
It's me total freedom.
5:44
Maybe with with austro brasserie,
5:47
I did not have the conceptual freedom I should have had.
5:51
And this one is really chef or chef Olivier Austro
5:57
that, you know, I mean, I own in my life,
6:00
maybe five restaurants, I ran operation, you know,
6:04
not only from the kitchen, but from the front of the house.
6:07
I was general manager at Soho House for Chaconis.
6:11
I was the food and beverage director for the Savoie Hotel.
6:14
I managed, you know, Luzou in Wilhelber.
6:18
Like, I've done a lot of things, you know, like,
6:21
from the operation point of view.
6:26
And I'm really hands on.
6:28
I also have a degree in marketing, I have a business degree.
6:33
I start working in kitchen in my father's restaurant
6:37
when I was in college, washing dishes.
6:40
I've been a chef for a long time.
6:43
I was on the food network.
6:45
I, you know, want several awards in the past two decades.
6:50
A lot of things have happened in my life and in my career
6:54
that have led me to this point to take full control
6:58
and being giving the ability to, you know,
7:01
speak up through my food and through my choices of food
7:05
and my menu design.
7:07
That's why it's different.
7:08
And that's why I think it's really on point.
7:10
Because this time around, no one is getting in my way.
7:14
Yeah, I definitely feel like your new restaurant
7:18
is much more your personality.
7:21
Yeah.
7:22
And it's very rare to see someone who's the chef,
7:27
the owner, working in all of the areas of the restaurant
7:31
and really being hands on.
7:33
That is something that's very hard to come across.
7:37
So a therapist would probably educate me
7:41
and say I'm a control freak and I should back off.
7:45
I don't, I hate micromanaging.
7:49
The reason I'm so hands on, it's because this time,
7:52
this is time for, you know, like the restaurant
7:54
is called Mesoostro.
7:56
But you are facing and looking at Oostro Global.
8:01
Oostro Global is a company, a corporation
8:05
that is developing all the location as we speak
8:10
or the concept we're going to tackle catering,
8:13
we're going to tackle different cities
8:15
from New York looking at Paris location,
8:18
looking at developing a lot more than just, you know,
8:21
that one restaurant.
8:22
I'm, you know, like in bed with people
8:26
that are extremely intelligent, extremely successful
8:31
in a developing kind of way.
8:34
And this venture is very different for me.
8:37
The way I tackle it is I am really making myself
8:42
available to coach my team.
8:45
I have a full force team of managers and maturity
8:49
and executive chef that I'm coaching and leading to success
8:54
for me to replicate that to the next location
8:58
and to the next location and so will they.
9:01
So my executive chef will become, you know,
9:04
a corporate chef and everything will fall into play,
9:08
you know, to the dot and perfectly.
9:10
So right now, you know, I am not micromanaging.
9:14
I'm just hands on because I want everyone
9:17
to have the tool to succeed.
9:19
I want to take someone with me and be like,
9:24
I'm going to teach you everything I know.
9:27
It's up to you if you're going to receive it and take it
9:30
and make it your own.
9:31
But I'm not going to micromanage everybody.
9:35
But, you know, everything I'm always going to do
9:37
is my, my child, like everything.
9:41
My shoes are my children.
9:43
My bags are my children, you know,
9:45
when I'm talking about my dogs.
9:47
My children, my children are my children.
9:49
And my restaurant and my business are my children.
9:51
Like, it's my responsibility to make it shine.
9:55
And whether I'm not going to be there that night,
9:58
or I'm going to be, you know, like I'm going to be there,
10:00
or I'm not, or I'm going to be in Dubai or in Paris
10:03
and London or wherever we're going to go next,
10:06
I want everyone to shine on their own.
10:11
And for me to be the mob that's far away,
10:14
but proud of the children at home.
10:17
That's why I'm, so I'm hands on.
10:20
So how do you have quality control
10:23
if you're going to expand in different areas,
10:25
such as catering?
10:27
And like, that's something which consistency is so key,
10:31
especially in the restaurant business.
10:33
Even if you go to a restaurant and there's a chain,
10:36
they could have different levels of quality.
10:38
So how does that have to work?
10:39
So that comes with two things that are very simple
10:43
and that are actually going back to what I just said
10:46
and the first thing.
10:47
Number one, stay true to yourself.
10:49
Don't let anyone, whether it's an investor or this or that,
10:52
telling you what to do.
10:53
Stay focused if you know, you know, you know, you know, you know.
10:58
So I think at 50 years old, I'm almost 51,
11:02
surrounding myself with people who are also in this industry,
11:07
we know.
11:08
We know when it comes to food.
11:10
And we know how to duplicate and to execute quality
11:15
on a plate.
11:16
So that you need to stay true to yourself.
11:19
Don't sell out.
11:20
Don't let anyone come in your way and dictate
11:26
what you shouldn't, shouldn't do.
11:28
Stay true to yourself.
11:29
So that's number one.
11:30
And surround yourself with the right people.
11:36
Surround yourself with the right people
11:38
who are going to be, you know, cheering
11:41
from the sideline for you.
11:44
Surround yourself with the right people
11:46
that are going to be amazing chef.
11:49
So you can focus on marketing or you can, you know,
11:52
work together and you can create something magical together.
11:56
And, you know, like, get each other's feedback
12:00
and, you know, make food babies.
12:04
That's how you duplicate greatness.
12:07
And that's how you stay on point.
12:10
Don't go too fast, make it happen,
12:13
and just keep on creating.
12:14
I am very lucky.
12:16
The people that are with me at Maison Hostel
12:19
have been with me for years.
12:21
Oh, that's, that's special.
12:23
Because sometimes restaurants have high turnover rates.
12:26
And a lot of people don't also get like the right training.
12:29
But like, I don't think a family.
12:32
What it is because, but it's something in restaurant,
12:34
I want to say this, you know, like, I mean,
12:36
everybody's on Instagram, everybody's on LinkedIn,
12:39
everybody read the quotes and everything.
12:42
Look, we all know, like being a bad boss
12:44
is the worst, like, you know, good leader, you know,
12:47
you can, you know, to be a good leader
12:49
is to look at yourself in the mirror
12:51
and see the face of others that work for you,
12:53
smiling at you and cheering again from the sideline.
12:58
I think I'm a good leader.
13:03
I think I really want people to succeed on their own.
13:08
And again, I dislike, I dislike micromanaging people.
13:14
And which here, we will therefore each other.
13:17
And yeah, there've been with me from the beginning,
13:20
which, yes, there's a lot.
13:22
I mean, this is going to be a little bit
13:23
of a controversial question.
13:25
But you obviously own a kosher restaurant,
13:28
but you also have experience in the non-cosher industry.
13:32
How different is it running a kosher restaurant
13:36
versus a non-cosher restaurant?
13:38
I mean, it's very, well, the running the operation
13:41
in the business, a little bit different
13:44
because of the cost, the food cost is different,
13:48
then you have to have a rabbi on site.
13:51
So like from the technicality of it,
13:53
you know, your labor cost is completely different.
13:56
And you need to also, you know, have the certification
14:00
so your labor cost and your flat monthly charge,
14:06
just that is different because you need to take
14:09
all that in accountability.
14:11
Then also what I was saying, you're not open Friday
14:14
and Saturday, which is most of the time
14:17
where people like to go out and where you make the most money.
14:21
Then you have all the high holidays where you close.
14:24
So you work less, it's more expensive
14:27
and you make less money.
14:28
That's the big difference.
14:29
Now, from a chef point of view, you know,
14:32
I made Alia, I'm Jewish.
14:35
My grandfather was a rabbi.
14:37
I grew up religious, I, you know,
14:40
me personally, you know, I eat kosher meat.
14:45
I try to drink kosher wine.
14:47
I try to go to temple, I mean,
14:49
I go to temple on high holidays.
14:51
I try to go to temple on Shabbat, here and there.
14:55
Hello, Habbat with wood.
14:59
But my, you know, my grandfather was a cantor,
15:02
my grandfather was a rabbi.
15:04
Like I grew up like that.
15:06
So I know what's kosher.
15:07
I used to eat kosher when I lived in Israel.
15:09
It was so easy, you had to be like a moron
15:12
not to take advantage of.
15:14
You can go to Burger King and eat kosher, so why not?
15:17
So I did the whole, the two things that is that.
15:19
And my grandparents were very religious.
15:22
Then I went away when I really, you know,
15:25
started opening my restaurant, you know, prior to COVID.
15:29
I went away from kosher.
15:32
It's very different, but it's the same.
15:34
If you love food and your chef and your good boss
15:37
and your good leader, it's the same passion.
15:40
It's just small work and less money.
15:42
Like that's all it is.
15:43
Like that's literally all it is.
15:45
But at the end, it's a meatball, I think, to do that.
15:49
And I do think that, especially in the last two months
15:53
I've counted my blessings, because I did open
15:58
mesonostro in like almost less than two months.
16:01
And I've counted my blessing.
16:03
And I think if I wasn't doing kosher, maybe, you know,
16:07
I don't want to become all like a spiritual,
16:09
but maybe God wouldn't have blessed me the way he did.
16:13
So I think I'm exactly where I'm supposed to be.
16:19
Now, I'm pretty sure a lot of people have this question.
16:25
And I think I might debunk a myth here,
16:29
but is non-cosher food, especially a great steak, or something?
16:34
Is it necessarily better, or does it taste better,
16:37
or does it really just boil down to the right chef,
16:40
the right ingredients?
16:41
I don't know why, but I think just growing up,
16:44
we just assumed like non-cosher things just taste better.
16:48
I don't know why.
16:49
Have you ever had non-cosher food?
16:52
To find out kosher.
16:53
OK, well, I mean, like, no, I mean like, like,
16:56
like, try for us, like, has the try for us never.
16:59
Have you ever had a...
17:00
I mean, you know what?
17:01
But you know what?
17:02
We have had issues in the kosher industry
17:05
where you've had caterers serve not kosher food,
17:09
and they were caught.
17:10
So like, for all I know, I probably could have had it,
17:12
but I don't know.
17:13
Have you ever had to have shrimp or nori stew?
17:15
No, no.
17:16
And trust me, I have friends who have tried
17:19
to convince me to try, and I'm like,
17:21
I don't even know how to eat it.
17:23
I wouldn't even know what to do.
17:25
Like, like, a lobster.
17:26
I wouldn't even know what to do with it.
17:28
So my answer to that, does it taste different?
17:32
Oh.
17:33
Like, something that could be kosher, like...
17:35
No, chicken.
17:36
Well, it's not chicken.
17:38
So it comes down to the chef.
17:40
So really, oh, yeah, yeah.
17:42
Look, I'm going to tell you a little secret about me.
17:45
I mean, your food is outstanding.
17:48
I'm going to tell you a little secret about me.
17:50
I don't really eat in a lot of kosher restaurants
17:55
beside mine, because beside a few restaurants
18:02
that are like amazing, I think it's bad.
18:09
It's bad.
18:10
It's chewy, they don't want to cook the meat.
18:13
They don't know what to do.
18:14
I could see the lack of just skills and like real experience.
18:19
Yeah.
18:20
Yeah.
18:21
Because what's interesting about like the kosher industry
18:24
is you go to a pizza shop and then they also have sushi
18:27
and then they have bagels and it's like,
18:28
what the hell is going on here?
18:30
Like, I feel like with non kosher establishments,
18:34
unless they're like, I don't know, maybe like an olive guard
18:36
and probably has like, or like cheesecake factory
18:39
has like a million options on their menus.
18:41
They have everything.
18:42
No, because I think cheesecake factory,
18:45
cheesecake factory, they are not going to serve you sushi
18:52
and what do they serve?
18:53
Like, what's their salad and?
18:55
No, but what is like their cuisine?
18:57
The French is the taste.
18:58
I mean, America.
18:59
It's an American.
18:59
America is what I mean, American.
19:02
And I've never been to the olive guard in my life.
19:05
I mean, let's not forget I grew up in Paris
19:07
and was taking at a very long age.
19:09
He's costing Americans.
19:12
Disgusting American food.
19:15
By the way, I'm sure it's bomb when it's like,
19:18
you're just really hungry.
19:20
And it's relatively cheap I'm assuming.
19:22
I've never eaten there in my life, so I have no idea.
19:25
At all of a garden.
19:25
I've never been.
19:27
Like, if I'm going to choose a place to go to,
19:28
it's not going to be all of America.
19:30
If I have the choice with olive garden
19:32
and the fish sandwich at McDonald, I'll be a McDonald.
19:38
Am I getting sued by olive garden, you think?
19:41
No, it's an opinion.
19:43
And you're not getting paid.
19:44
I need to talk to my hotel name right now, didn't we?
19:47
Didn't you text my husband?
19:49
We get to cut it out if it's a problem.
19:51
No, like, no.
19:53
No, I just find it funny how kosher places, like,
19:59
I guess because if you already are paying to have a mosque
20:02
and a rabbi and a hashqah, you might as well
20:05
just like pack in all of the items on a menu.
20:08
And also, when you're bringing, like, 10 kids into feed,
20:11
not everybody wants pizza, some bagels, some sushi.
20:15
And it's just kind of like, when you...
20:17
So I'm going to tell you, I have, like, the soul thing
20:19
that I call the Shabbat boy kosher club.
20:23
OK.
20:24
The Shabbat boy kosher club.
20:26
So first of all, because you haven't asked me,
20:28
so I'm going to ask myself my own question.
20:31
Is it hard to be a woman Jewish that Eshkenazi
20:35
that grew up in a solar-lead Jewish home,
20:39
very, you know, like, more religious than not?
20:43
Cover with tattoo, OK.
20:45
Owning a kosher restaurant.
20:48
How is that for you?
20:49
Like, ask me.
20:50
OK, like, I...
20:51
Exactly.
20:52
Exactly.
20:54
Well, the topic is, the topic is, I'm fighting all the time,
21:01
the kosher Shabbat boy's club.
21:04
The kosher Shabbat boy's club is also the people
21:11
who are kosher Bajinah.
21:15
And they sit, you know, like, and this one guy at the table
21:19
is going to be, you know, like, in real estate.
21:23
And he has this place that's like a restaurant.
21:25
And then the guy at the end of the table is like,
21:28
oh, my cousin, my cousin from Mercedes, he's a chef.
21:32
He should come.
21:33
And the next thing you know, the guy was living in, you know,
21:38
like, at the beach and doing, you know,
21:40
flipping burgers on the, you know, like, on Mote Shabbat
21:44
is coming, he's a chef, and they're opening a restaurant.
21:49
And then this one, think he's a restaurant,
21:51
the other one is a chef.
21:52
And then the Shabbat boy's kosher club has been formed.
21:56
And they have grill, and then they're
21:58
showing grill meat, and then they're serving it.
22:02
And then they're like, oh, yeah, but like,
22:04
the restaurant over there, my friend Shlomo, he owns,
22:07
and he's always packed, he has sushi,
22:10
and boom, they put sushi on the menu, right.
22:12
And then, but then, you know, like, the sionatic
22:15
are coming out that Pokeballs thing.
22:18
Or also, there's the ice cream shop
22:21
that seemed to be doing good and boom.
22:24
And here we go.
22:25
And everybody's a chef.
22:27
Everybody's a chef, and then, like, the food fads come along,
22:30
and then everyone thinks they know what they're doing.
22:32
And it's the boy club.
22:33
It's always the boy, it's always the Shabbat boy club.
22:35
Now, do you find, because you cook authentic French,
22:40
we cuisine, we don't cook, we cuisine, cuisine.
22:44
Yeah, I think we don't just choose a steak on a grill.
22:48
It's cuisine.
22:50
It's hours of prep, hours of designing sauce and menu,
22:54
everything from scratch.
22:56
We make our own bread, our own brioche, our own everything,
22:59
our own dress, like, everything.
23:01
There's no Cisco delivery at my restaurants.
23:04
Like, we make everything.
23:05
So, yes, our main labor cost sometimes can suffer from that.
23:09
But it's worth it, because we deliver with cuisine.
23:15
Do you find that people who eat strictly kosher
23:20
don't necessarily have a palate for certain things
23:24
that are authentic, and they're just used to like
23:27
a certain type of food.
23:30
I remember with your older restaurant, you made your own ketchup.
23:34
And I was like, I can't get you to this ketchup.
23:37
It's good, but I'm not used to it.
23:39
I know.
23:41
So, I'm sure there is a lot of love and labor,
23:44
but I'm sure with other people who just aren't used to
23:51
find that.
23:51
OK, but it's OK.
23:53
So, first of all, I think my audience is actually very
23:58
educated in food.
24:00
And maybe when I started in the kosher, kosher a few
24:07
years ago, it was more of a kind of like love hate moment.
24:13
But I think people know they're going to get really good
24:19
food coming to Meso-Austral.
24:21
I think the very loyal, and I think they're wonderful.
24:28
And I think a lot of them are developing some know and some
24:32
are developing their palate with us as the year and the
24:37
trajectory of the restaurant and the food is growing.
24:42
And I think it's actually like a wonderful moment.
24:47
Yesterday, we had that table, and it was so lovely.
24:50
It was the grandfather, the grandmother, the daughter,
24:53
and the two granddaughters.
24:55
And so, they were like eating, and the two granddaughters
25:00
were probably 16.
25:01
So, first of all, they asked to take a picture with me, which
25:04
I'm a huge igomaniac, and I love those moments.
25:07
So, I take a picture, and then the mom calls me, the grand
25:11
macron's me, she's like, I just want you to know.
25:13
We just had your cana halohange, which is a dark haloh
25:17
orange duck.
25:18
She's like, my husband loves dark.
25:21
He will probably tell me to never make dark again at my
25:25
house after he has your dark.
25:27
It doesn't even, my dog doesn't even taste like dark, and I
25:30
just realized that.
25:31
Those moments are priceless.
25:36
Those moments are priceless.
25:37
And I don't think I would necessarily have them if I
25:42
wasn't bringing something spectacular and new to the plate.
25:47
So, the downgrade is OK.
25:49
Like, a lot of people are going to be like, I want regular
25:51
cake shop.
25:52
And I'm going to be like, no, get used to that, or maybe
25:55
I'm going to cave right now.
25:57
I am regular cake shop.
25:57
I know.
25:58
I caved.
25:58
I had that last week.
26:00
I totally caved.
26:01
But I appreciate it.
26:02
But it was just for you, sweet boy.
26:06
But I think it's kind of like a part of the magic, you know?
26:12
Yeah.
26:13
And sometimes it's looking.
26:17
Let's not romanticize the restaurant industry.
26:23
It's hard.
26:24
It's horrible hours.
26:26
You tired.
26:28
A lot of time, your night and your day get
26:31
tuned by one person who's going to be rude and
26:35
create size of food.
26:37
And it's going to screw you on higher day, vibe,
26:43
module.
26:45
And they don't respect what you do.
26:48
They don't care.
26:49
They hate you.
26:50
Like, they have like, it's horrible.
26:54
It's not only me, it's everybody.
26:56
Yes, the fact that I'm a woman tattooed this.
26:58
And I'm not part of the Shabbat Boys Club.
27:01
Makes it sometimes harder because a lot of people
27:04
they come and they already want to dislike me and what I do.
27:08
And that they're only horrible.
27:10
That's why people have like this intention of like coming in
27:13
and like making you miserable.
27:14
And a lot of time, it's also woman.
27:16
Really?
27:17
Yeah, it's not only men, psych a lot of women.
27:20
That's terrible.
27:21
Especially like women, like we should know like trying to
27:25
break into any industry, especially that's male dominated.
27:28
It's not an easy task.
27:30
And that's how it is.
27:31
Like, I mean, I'm not, you know, and I love you so far.
27:34
I only speak the truth.
27:35
That's why you invited me.
27:37
That's why you invited me.
27:38
I'm not going to sugarcoat anything.
27:41
Don't sugarcoat anything.
27:41
It's hard.
27:43
It's, it's hard.
27:46
It's maybe only one person of the chef end up with, you know,
27:51
my name, the bank.
27:53
It's difficult.
27:54
And I just came from my doctor to get beat wherever shots.
28:00
And some weird shots that I'm carrying in my bag.
28:02
I'm supposed to do tomorrow morning.
28:04
I, if I get arrested later, I don't know.
28:06
But, but don't do that to get arrested.
28:14
But for the same way that one table and that one person can
28:21
really show you off, that one woman yesterday or the other
28:28
night, and I've only been, look, I've only been open in eight
28:31
days.
28:32
This woman came.
28:34
They used to go to the other location, they come.
28:37
And very rarely just lovely people, lovely people.
28:42
They see, they're quiet.
28:43
They eat a lot.
28:46
The husband is a Fuji.
28:47
And then at the end, she comes and she comes
28:50
seeming in the kitchen.
28:51
And she grabs by me by the hand.
28:53
She's like, I came here.
28:55
I was miserable.
28:57
My son, he's handicapped.
28:58
He's away.
28:59
I'm worried.
29:00
She's like, I feel completely happy.
29:04
She's like, I feel so relaxed.
29:06
This is what I do, what I do.
29:10
So the hate from the boys club, the dislike from this one,
29:15
also the fact that we're surrounded, you know,
29:18
like by anti-semitism and everything, the fact that I'm tired,
29:22
the fact that I'm, you know, I wish I could watch a good TV show
29:26
that I go home around 8 p.m. at night.
29:29
How do you know with my husband, watch TV and everything,
29:32
travel when I want?
29:34
Yes.
29:35
But this woman I made happy.
29:37
So it's priceless.
29:39
Have you ever had to throw anybody out of your restaurant?
29:41
Yes.
29:42
Good rude.
29:43
What did they do?
29:44
They were rude.
29:45
To your staff or to you?
29:47
Well, first it always starts with my staff.
29:50
And then usually it's like, I mean,
29:53
I hate to say about those moments I like, my.
29:56
Yeah.
29:57
You like kind of wait for those moments.
29:59
Not that you want that.
30:00
No, I don't wait for those moments.
30:02
But if you cross the line being rude with my staff,
30:05
chances pick a night where I'm not in the building.
30:09
Got it.
30:10
And I've done it in the course of the world
30:11
and I've done it before too.
30:13
What I left the line in my other restaurant that I had,
30:17
because I saw serve being, you know, like coming in the kitchen
30:21
and I could see that she looked not OK.
30:24
And I said, what happened?
30:25
She didn't know what she wouldn't tell me.
30:27
And then I flew off my line to get to the table
30:31
and make them leave.
30:32
I'm very protective.
30:35
I can't stand people who are like rude.
30:39
I hear that.
30:40
Especially when it's your staff, because they're also like,
30:43
you don't even know, I guess you don't know the dynamic.
30:45
How would I set people like, don't?
30:47
Don't go after a bus.
30:49
Don't go after like a server.
30:52
Yeah.
30:52
People like be kind.
30:53
If you want to call me on the table, it's like, yeah, yes.
31:01
So I obviously love your blue cheese and end-eye salad.
31:04
And I order it every time.
31:06
And that's something you can never take off the menu.
31:08
I'm very aware that's why it's not off.
31:11
Because I was like, podcast, end-eye blue cheese,
31:15
podcast, not kidding.
31:16
But I feel like that's always how I want to start my meal.
31:19
And then my husband gets the baguette with the truffle butter
31:25
and what else do we get?
31:28
Anyways, we get a lot of stuff.
31:30
But I keep, I order the same things.
31:33
I'm not very experimental when it comes to your menu,
31:37
only because I'm just picky.
31:39
So you get that in that house.
31:40
I don't think it's because you're picky.
31:42
It's because I seek you know exactly what feeds you
31:44
and makes you happy.
31:45
So why wouldn't you get it?
31:47
As long as you have chocolate mousse.
31:51
Always.
31:53
And I've always.
31:54
And a good steak, I'm happy.
31:55
Always.
31:56
And I like to make you happy.
31:59
Yeah, and I was going to bring up that point
32:01
where I noticed, so you make everything from scratch.
32:05
And the one thing that really blows my mind
32:07
is you make your own blue cheese.
32:10
That's obviously not real blue cheese.
32:13
And it tastes so real and so good.
32:18
And I'm pretty sure you're not going to give away
32:19
your secret.
32:20
Nope.
32:21
But I've eaten at a million vegan restaurants
32:24
and they still couldn't perfect it the way you have.
32:28
Oh, well.
32:30
What other fake cheeses do you make besides the fake blue cheese?
32:32
You do all of it.
32:33
Feta, Parmesan, feta, blue.
32:37
And right now we actually working on like something
32:41
completely different that I cannot really speak about.
32:45
But I'm also working on a cookbook.
32:48
And though I am not going to, I'm not
32:53
going to give up my way of making the cheese
32:56
and the butter and the stuff.
32:58
But in the cookbook, you'll have ways.
33:02
We are working very hard on manufacturing our butter.
33:06
We open inside the restaurant, Maison Astro IP3,
33:11
which means, you know, a little store in French.
33:15
We are about to launch all our good baskets
33:18
are closing the food.
33:20
Oh, you're a merge.
33:21
I got this.
33:22
Oh, I'm so excited.
33:23
I mean, I love merge.
33:25
Why don't you expect me to come out with merch?
33:28
Yeah, I would.
33:29
Like, I would.
33:30
Yeah.
33:31
So this is like a whole brand.
33:33
It's not just a restaurant.
33:34
It's like a lifestyle.
33:36
Yes.
33:37
French, yummy.
33:38
I started, like, you know, I'm importing, like,
33:41
lean in from the south of France.
33:44
Like, we have the totes.
33:46
We have, like, we have so much coming.
33:49
Like, it's really a lot.
33:50
And I, like, I love it.
33:52
I'm going to Paris and Normandy in a couple of weeks
33:57
to, I have interesting meaning to develop brands.
34:02
What's cool?
34:03
OK.
34:04
I want to play a game with you.
34:06
Oh, you're very.
34:07
It's this or that.
34:09
And I have your many prints at the house here.
34:11
And I highlighted the things that I would ask you.
34:15
Would you choose this?
34:16
Or that?
34:19
Tuna tartar or wagyu steak tartar?
34:23
Wagyu steak tartar.
34:24
Why?
34:25
Because it's my, I love raw meat.
34:27
Me too.
34:28
I wanted to be a butcher when I was a little girl.
34:30
I could see that.
34:31
I wanted to be a butcher.
34:33
Like, I love raw meat.
34:35
I like my meat.
34:36
Blue.
34:37
I like, you know, like, I'll steak tartar, ice-closed,
34:42
with the steak tartar.
34:45
How do you serve it in your restaurant?
34:47
We do it side table.
34:50
So, you know, we have the wagyu, ground wagyu.
34:53
And then they mix the shallots, the cornichon.
34:57
We add a truffle, a little bit of truffle, Ioli.
35:00
Addijon mustard, they mix it, they serve it
35:03
with a little bit of chise and our brioche cross-tini.
35:07
It's so good.
35:08
It's so good.
35:09
I've had it.
35:09
And I want to have it again.
35:12
So maybe we should have brought it.
35:13
I feel like, actually, yeah.
35:14
Maybe we'll go tonight.
35:16
Maybe you should.
35:17
And maybe you should.
35:18
Maybe we should have to frost any.
35:19
Maybe I'm just hungry.
35:21
Yeah.
35:21
I'm probably hungry.
35:22
I didn't eat anything today besides a protein shake.
35:24
OK.
35:26
The veal chop?
35:27
Oh, easy.
35:28
Or?
35:29
Or nothing.
35:30
Genshup is my favorite thing on the menu.
35:31
We're pleased to ask your question.
35:33
I mean, I wasn't asked between that or the duck, but.
35:35
Veal chop.
35:36
Really?
35:37
It's my favorite thing.
35:38
Why?
35:38
What makes it special?
35:39
Oh, my god.
35:39
It's just the best.
35:41
How do you prepare it?
35:41
No, it's not a question of how do you prepare it.
35:44
So I marinated.
35:46
So it's a very sourced of France
35:48
way of doing the veal chop.
35:50
So we grind sundry tomatoes, a little dijon mustard,
35:56
tarragon, garlic, all our fine herbs,
36:00
herb the province and everything.
36:02
And then we ground it.
36:03
And then we rub it on the veal chop.
36:07
We sous vide the veal chop.
36:09
So it literally infuse the flavor.
36:13
And then we grill the veal chop.
36:16
It is so good and so tender.
36:18
I want it right now.
36:20
This is my favorite thing on the menu.
36:21
So definitely try it.
36:22
We only got the duck last time, and he loved it.
36:26
I'm not really a duck person.
36:28
Quac, quac.
36:30
I have a sensitivity to certain meats.
36:32
Like veal.
36:34
If it's very gamey, I can't.
36:37
Listen to me.
36:38
I'm the same way.
36:39
If I tell you this is like unbelievable.
36:42
OK, well, I'm going to have to try it.
36:44
Oh, my god.
36:44
I love the veal.
36:45
I'm very hungry.
36:47
One more thing.
36:51
Your signature mousse or the lemon mousse?
36:54
My signature mousse.
36:55
You ask me very easy question.
36:58
I mean.
36:59
But because you think that I would order.
37:01
For me enough, you pinpoint the three things
37:04
that are my favorite part.
37:06
Really?
37:06
Yeah, because I'm stuck tough, tough is my thing.
37:10
I can actually eat raw meat without,
37:12
I shouldn't say that because it makes me like some kind
37:14
of freak over.
37:15
I could eat raw meat without any seasoning.
37:18
Oh, that's intense.
37:19
Yeah, OK.
37:19
What about like carpathia?
37:20
Do you do with me carpathia?
37:22
Yeah, I have an amazing carpathia.
37:24
Well, yesterday I was hungry.
37:26
I went in the kitchen.
37:28
I took some carpathia meat.
37:30
We was across Cheney and that's it.
37:31
And then like a line cook on the lines.
37:34
Like, you're not going to put any dressing
37:36
and any truffles or anything.
37:38
I'm like, what, what, no.
37:41
Like that's it.
37:42
Roll meat, baby.
37:45
Do you have any advice for anybody
37:47
in the kosher restaurant industry?
37:49
Like, have you been to a kosher restaurant
37:51
and you're like, they're just not doing a right?
37:53
Any advice you can give them?
37:55
I just had to be a better restaurant, a better owner,
37:59
how to improve the general kosher restaurant industry.
38:04
Because I'm pretty sure there are a lot of things you can say.
38:07
Yeah.
38:08
I can say things, but you're the expert here, not me.
38:13
Could it be just service?
38:15
Because service is something that I feel like not just
38:18
kosher restaurants lack, but a lot of restaurants lack.
38:22
Wouldn't you say that the service on my restaurant
38:25
is amazing?
38:26
Yes.
38:27
To the point where I think my glasses filled with water
38:30
like three times before I even ask.
38:32
Which, by the way, I love that because that
38:35
means that someone's paying attention
38:37
and they're taking initiative.
38:38
I'm sorry, that's just like everything.
38:40
It's like, I want to say nothing.
38:48
I want to say best of luck to the other pressurists, right?
38:53
I want to say if you're not going to be critical,
38:56
I'll be critical.
38:56
No, I'm going to be critical.
38:58
No, of course I can be critical.
38:59
What I'm going to say is it's a lot.
39:06
It has to do a lot with, again, the Shabbat boys food club.
39:14
A lot of the restaurants hire the cousin of the cousin
39:18
of Moshe that is coming from New York.
39:24
And oh, sure, you can manage the restaurant.
39:27
Bring your sushi and your pizza.
39:31
I think people are also looking for cheap labor.
39:38
And I see it's rare when you have restaurant that you care.
39:44
I have very good friends in the industry.
39:48
I don't want to name them.
39:50
They will know who they are in the kosher.
39:53
But the reason I'm not going to name them
39:55
is because the other one, I really don't like the other one,
39:59
you suck.
40:01
But those two restaurants or three restaurants,
40:05
and one is actually owned by a woman that I really care for.
40:09
And she's really good.
40:11
They have the same bottom lines that I have
40:19
and the same attention to details that I have and everything.
40:25
But not everybody has the same.
40:30
I can tell that you're really passionate
40:32
and you love your restaurant.
40:33
I'm a restaurant, too.
40:34
Yeah.
40:35
I don't talk to people.
40:36
It's not a business, it's your passion.
40:38
No, it's a business.
40:40
Now, in this phase of my life, it's a business.
40:44
But I'm also, again, remember what I say, I'm surrounded
40:48
by people who are not restaurant.
40:52
Who know they're not restaurant, who are amazing people
40:55
that are visionary and genius in other aspects
40:59
and marketing and everything.
41:01
And those people, they allow me to develop my ideas
41:06
and my creativity.
41:07
And together, we can turn a passion project into a business.
41:14
It takes a village to get to that point.
41:18
I am, again, 51.
41:20
I know I look really good and much younger.
41:22
But that said, it's true at that age
41:26
where things need to be built not only for a passion project.
41:34
But still, it's not a business.
41:35
Just like when I get, you know, like I'm
41:39
going to love having more than one venue,
41:43
because I get to be passionate about all of them
41:46
that keeps your life, you know?
41:49
It's like today, my favorite child, no, you are.
41:54
No, you are.
41:55
No, no, you are.
41:56
And it's like it keeps me motivated and exciting and everything.
42:00
If not, it just becomes bloke.
42:05
Well, obviously food is your passion.
42:07
But besides for food, what are other things
42:12
that you enjoy?
42:13
Is it art, travel, anything?
42:17
What do you like out of the restaurant world?
42:20
So I'm a little bit of a shopaholic.
42:22
Me too.
42:23
I know that.
42:24
That's a sister.
42:28
And I like nice things, you know?
42:32
I mean, I'll be in the know of the newest.
42:37
I know.
42:37
I see you with your new, new, new music.
42:38
All you are, too.
42:39
And then I go buy them and actually I don't like doing that.
42:41
I never turned them.
42:42
I return them.
42:43
I return them because Zoli looked at me.
42:45
He's like, you're literally going to wear them twice.
42:48
And then you're just going to forget about them.
42:50
That's so bad.
42:51
And I was like, you're right.
42:52
I should invest that money.
42:54
And I'm really, yeah, no.
42:56
I'm really, so I love fashion.
43:00
And I love shopping.
43:06
What I love to do, which is going to surprise
43:09
a lot of people who don't know me,
43:12
I love to be home with my husband, my kids, my dogs,
43:18
and cook.
43:21
I like to cook shabbat dinner.
43:24
Sometimes I have like 20 people at my house.
43:26
I love it.
43:27
Not for holidays, just because.
43:31
And I like to just watch TV and just chill.
43:37
Like I'm a home, but like, I'm a home body.
43:41
Like I'm very boring outside of work.
43:44
I'm just boring.
43:46
I think you do so much during the day
43:50
that not only did you earn to just go home and chill,
43:54
but your brain is always working in 10 different places.
43:58
So by the time you get home,
43:59
I don't expect you to like, or I don't think anyone would
44:02
expect you to have more energy to go do something else.
44:05
I just like to, it's not like it's like, I don't know,
44:08
I always, I've always enjoyed being home.
44:12
Yeah.
44:13
My daughter who's 23, she's very much like that too.
44:17
I don't know, I just, I'm chill like,
44:20
I don't need to be showing up like 20 new restaurants
44:25
and be seen or I have nothing to prove.
44:28
I don't need, you know, I don't follow trends.
44:31
I'm my own person.
44:33
I like to do nothing.
44:35
I'm boring.
44:36
I like to shop on the internet.
44:39
That new life, that new ship or ship jacket I just got
44:43
is going tomorrow.
44:45
I'll send you pictures.
44:46
I see jealousy.
44:47
I am jealous.
44:48
I see, I see.
44:48
It's fine.
44:49
It's OK.
44:50
I did a little shopping.
44:51
Like I love, I don't know.
44:53
I like simple things.
44:55
I like being able to live only the restaurant
44:59
and tell my husband, let's grab sushi.
45:01
I don't know.
45:01
That's fine.
45:02
And going to pajamas, I love to go out in PJ.
45:05
I do too.
45:06
Sometimes it weird looks.
45:08
Yeah, but who cares, right?
45:09
I go for like that home-lashy look, you know?
45:12
Oh my god, you just stole my line.
45:15
I, my style is homeless.
45:20
No, I say, what is it?
45:23
Say it in French.
45:24
No, I say hobo, I call myself hobo-jappy.
45:31
Hobo-jappy.
45:31
Hobo-jappy, yeah.
45:33
OK, I see that.
45:34
Like, you'll sink my jeans up dirty, but they're not.
45:38
But they're not.
45:39
And my sneakers are supposed to look like that
45:42
because they're golden-goose.
45:43
Right.
45:44
And like, yeah, that's my...
45:46
I think it's like the effortless chic, if you know, you know,
45:49
look, like, because I'll wear something
45:51
and then tell me, like, why are you wearing something faded?
45:54
I'm like, I love my mother, but she doesn't get certain things.
45:58
That's why is it faded?
45:59
Why are there tears in it, supposed to look like that?
46:01
Yeah, it's a, yeah, yeah.
46:02
It gives a personality.
46:04
Yeah, I mean, that's why I'm a hobo-jappy.
46:07
When you're home and you cook, do you cook something
46:10
you would cook at the restaurant?
46:11
Or does your cooking change when you go home?
46:15
It changes mostly to a very Jewish.
46:17
Really?
46:18
Yeah.
46:18
So, what do you make like brisket and mutzeable chili?
46:22
Really?
46:22
Yeah.
46:23
Yeah.
46:25
That's so funny.
46:26
Yeah, I mean, I'm a brisket kind of...
46:29
I'm a brisket kind of...
46:30
Yes.
46:30
Of course.
46:31
I chefify it and I friendship fire.
46:34
Okay.
46:35
So it's better than y'all.
46:37
Did you make chicken soup with mothables?
46:39
Yeah.
46:40
And like, do you make it just like total classic style?
46:44
Yeah.
46:45
My brisket's so good.
46:47
I come and I speak onions and...
46:51
I'm sure.
46:52
Yeah, no, it's really good.
46:53
Yeah, it's really good.
46:55
Yeah.
46:56
But I love...
46:57
Yeah.
46:58
And I like to cook Chinese food at home.
47:00
Really?
47:01
How do you make Chinese food?
47:02
By...
47:03
I mean, how do you make French food?
47:05
I don't know.
47:06
Okay, well...
47:07
I make the same things.
47:08
Like, I mean, you make...
47:09
You make Chinese food.
47:10
I make Chinese food.
47:11
I have...
47:12
Maybe...
47:13
A huge cabinet.
47:14
Like, I mean, like one of my main cabinets in my kitchen
47:18
that is full of Chinese sauce and Chinese ingredient and spice.
47:22
Wow.
47:23
I see Chinese food is so easy.
47:26
But you make like real Chinese food or like...
47:29
Yeah.
47:30
I don't...
47:31
I mean, like, I've been told...
47:32
Real Chinese food is not the same as the Chinese food
47:34
that you get at takeouts.
47:35
Yeah.
47:36
I'm like kind of confused.
47:37
Like I said, first of all, I grow up in Paris.
47:39
Right.
47:40
Not in Miami.
47:41
Not in Miami.
47:42
It's up China, but like...
47:43
Some of the best Chinese food I've ever had were in Paris.
47:45
Chinese food in Paris sounds like just funny to me.
47:47
I don't know why.
47:48
Oh my god.
47:49
They have good Chinese food in Paris, like the best.
47:51
I don't know.
47:52
When we go to Paris, we go to the same like three places
47:54
and we get the order of the same things
47:56
because you can't have foie gras in these days.
48:01
Yeah, I know.
48:02
That's like...
48:03
Yeah.
48:04
I don't know what I am.
48:05
Yeah.
48:06
But...
48:07
I have that.
48:08
Actually, we've got a mirror on your menu.
48:09
Sometimes I do.
48:10
Okay.
48:11
And it's up to get like, but we're getting for season.
48:14
And I'm bringing a foie gras, a wagoo and foie gras burger
48:21
in the next few weeks.
48:22
Yes, ma'am.
48:23
Oh, yes.
48:25
My god, we're going to be there so often.
48:27
We actually, what I want Ms. Oostro to be,
48:30
compared to anything I've done before,
48:32
is a very accessible restaurant.
48:36
A very comfortable for people to have lunch,
48:38
sandwich, a good soup, a good salad, and really relax.
48:42
At night, still, you know, being able to have a good steak
48:46
or the end-eye salad becomes November 1st.
48:49
We also are going to have a weekly chef,
48:52
our oat cuisine menu,
48:54
which every week I will design a menu
48:57
with four courses.
49:01
And a wine pairing can be added or not, you know,
49:04
to that menu.
49:05
That's going to be oat cuisine.
49:07
Oat cuisine is not fine dining.
49:10
It's oat cuisine.
49:11
We are going to take it to the next level.
49:14
You're going to see some foie gras.
49:15
You're going to see some item that, you know, like,
49:18
we're going to cut and cook in a very unique way.
49:20
We are going to take it to the Michelin star, you know,
49:23
plating and everything.
49:24
We are going to do, on those dishes,
49:28
we're going to bring the tweezers out.
49:30
And this is going to be fine dining.
49:32
It will be, we will have a limited amount of this option
49:38
weekly and every week it changes.
49:40
Have you ever tried to get a Michelin star?
49:42
There's no trying.
49:43
You just work hard.
49:44
They have that process.
49:46
Work.
49:47
I don't even know how it works.
49:48
I mean, we'll see.
49:50
OK.
49:51
I mean, right now, you know, I just want best chef in Miami.
49:54
Wow.
49:54
I just learned today I was nominated for best chef
50:00
over all restaurant, whatever, you know,
50:02
by the Miami, her older, whatever.
50:04
So we'll see, you know, but I just
50:05
want best chef in Miami.
50:08
So we know we love your restaurant.
50:11
Can you say or recommend, not recommend,
50:15
but what are restaurants that you like in Miami
50:17
that you can like see like kosher?
50:19
Kosher, not kosher either.
50:22
I mean, because I've been to a few not kosher restaurants
50:26
in Miami, in Miami.
50:28
And we'll go for like work meetings and like, you know,
50:32
like all these things.
50:33
And like, there's certain restaurants
50:35
that are just absolutely beautiful.
50:37
But then when like, they serve and the service,
50:41
it's just like, horrible.
50:42
Yeah, it's like, yeah.
50:44
And like, the prices aren't like great either.
50:47
Yeah.
50:48
What's your favorite restaurant?
50:50
Beside mine, besides yours.
50:52
And not kosher, not kosher.
50:56
I had an event at Mother Wolf.
50:58
Oh, yeah.
50:59
And the ambiance was just amazing.
51:05
OK, I'm not going to lie.
51:07
They prepared a steak.
51:09
And I don't know if it was just the lighting,
51:12
but it looked like it was AI.
51:14
It looked so perfect with the flaky salt.
51:18
And they had some like sauce on this.
51:21
And I was just like, and I was like a couple of drinks in.
51:24
And I'm like, should I?
51:27
I'm like, I'm not going to do it.
51:28
I'm not going to eat it, but it looks so good.
51:30
It looks so good.
51:31
And they look at Zoli, because Zoli was with me.
51:33
And I'm like, Zoli?
51:36
And he's like, hava.
51:40
And I'm like, it's Zoli.
51:41
Look at it.
51:41
It looks perfect.
51:42
I can't do it.
51:43
If I die tomorrow, like I love you guys so much.
51:46
Like as a couple, I feel like I'm almost mad
51:49
that I wasn't with you at that moment.
51:52
And it was funny, because we are going there
51:54
together and relieving it.
51:57
The problem is we need to bring a gory
51:59
who's going to alter that spec.
52:01
So we were sitting at a table.
52:03
And we were like at a really push-posh table.
52:05
We were with people from FPjorn.
52:08
We were there with a couple of other people.
52:11
And everyone looks like they're just like really enjoying it.
52:13
Wow, this is incredible.
52:15
And I'm just like, Zoli, we are missing out.
52:19
But just like, remember that, we're missing out.
52:22
But I think the service, just the way they work.
52:26
And it was at least 150, 200 people who were there.
52:30
The service was incredible.
52:32
The ambiance was incredible.
52:34
We had a couple of cocktails.
52:36
Really good.
52:38
And I think that, I mean, there was just something
52:41
like special about it.
52:43
Yeah, I talked.
52:45
And that's just a place that, like, just for the-
52:46
Even if you want to go there for just a drink,
52:48
it's worth it.
52:49
What about food-wise?
52:51
In the non-cosher.
52:53
Food-wise in the non-cosher?
52:55
I mean, it wasn't certified kosher, but it's vegan planta,
52:59
which closed all their locations.
53:02
That was a place that Zoli and I would go all the time.
53:05
Yeah, yeah, yeah, you loved it.
53:07
Perfect, yeah.
53:07
Specifically, the one in South Beach.
53:09
The one in Coke and Coke and Coke, wasn't the perfect one.
53:12
No, no, no, no, wait.
53:14
Oh, no, it was, I'm like, oh my god.
53:16
But Casa Dona is beautiful.
53:18
But I feel like a lot of these Miami restaurants,
53:20
they all, like, kind of look and feel the same.
53:22
Yeah, like, carbon, Casa Dona, what else?
53:26
There's like, yeah.
53:28
So I-
53:30
So do you want me what your favorite ones are?
53:34
Or what's like one you just, like, really appreciate,
53:37
whether it's the decor of the service, something they got right?
53:43
Any kosher?
53:45
It's honestly, it's really hard to answer that question.
53:49
Oh my god, it's so-
53:50
Maybe in New York, I couldn't think of a few.
53:53
But it's hard to, like-
53:55
I mean, I love Balthaza in New York.
53:58
Okay.
54:01
That's it.
54:07
Well, even fast food.
54:08
Let me talk about fast food.
54:09
I will say one thing.
54:10
Oh, no, yeah, okay.
54:11
Fast food.
54:12
Fast food, like, like, if on Friday and lunchtime,
54:17
you will often find me at Pitaloka.
54:20
Pitaloka?
54:21
It's on 41st straight.
54:22
Okay.
54:23
It's been there forever.
54:25
They're like, you know, it's like a kosher fast food.
54:29
Okay.
54:30
And the owner knows I'm coming.
54:32
He has baguette on the side and then make me, like,
54:36
this baguette, kefta, Moroccan spicy sandwich.
54:40
And I really enjoy that.
54:42
It makes me very happy.
54:44
That sounds yummy.
54:45
I'll be side by it.
54:51
Yeah?
54:53
Happens to be in Brickle now.
54:56
We have kosher take out that they opened up.
55:00
Il gabiano?
55:02
Very good restaurants.
55:04
Where is that?
55:05
It's in Breacard.
55:06
Wow.
55:07
Very good.
55:11
But you don't know that's it.
55:12
You know what's interesting?
55:14
I went to an incredible restaurant.
55:16
I can't remember.
55:17
Oh, yeah, in New Orleans.
55:19
Because my son goes to Chile now.
55:21
Okay.
55:22
And so we took him a few weeks ago to three weeks ago.
55:26
He's like three years, but it was three weeks ago to Chile.
55:30
And we had an amazing meal in a restaurant
55:33
called La Petite Grofri.
55:35
It was a ten.
55:37
Yeah.
55:39
It was a ten.
55:41
The bread, the, in this crew, I was going to say a bad word,
55:49
but this crewed up the service.
55:51
You can say they forgot to bring the wine and this and that.
55:55
And it was so good.
55:56
And the vibe was so good that he didn't face me.
55:59
I didn't pull a Karen.
56:02
I wasn't like, it was just perfect.
56:04
It was very good.
56:06
Do you have any worst restaurant experiences
56:08
that you'll just never forget?
56:09
Like the worst one you ever had?
56:12
I have so many.
56:13
We would have liked to do an episode about that.
56:16
It's like one that traumatized you.
56:19
I mean, I cannot be traumatized because I expect.
56:23
I have so sadly, like, very small expectations.
56:27
Can I tell you my traumatic story?
56:28
I want to hear.
56:30
This was at a restaurant when I was living in LA.
56:32
It doesn't exist anymore.
56:34
Was it French?
56:36
I think so.
56:38
Was it look-t-four?
56:40
No, look-t-four, OK.
56:42
I don't need it.
56:43
OK.
56:44
I think I ditched school.
56:45
And we were sitting and eating like a cheese fondue
56:48
with sliced granny smith apples and baguette.
56:52
And I'm eating a do I want to hear?
56:54
And was there an animal?
56:57
It was a very large insect in the fondue.
57:01
And I'm like about to eat it.
57:03
And then I see like the cheese fondue just like starting
57:06
to melt away from this insect.
57:08
And I go to the waiter and I'm like, excuse me,
57:11
there's like a really big fly.
57:13
Like, it was a fat.
57:14
It almost looked like a beat.
57:15
It was like, it was like this big.
57:18
And I almost stuck that in my mouth.
57:20
And I was like, from now on, if I can't see exactly
57:22
what I'm eating, I can't eat it again.
57:24
Like, unless it's like moose or something
57:27
where I can lay.
57:28
I can't.
57:29
It was gross.
57:30
So they were apologetic.
57:32
They took it off the bed.
57:33
So you have, yeah, they should have come
57:34
the entire meal.
57:35
So you know, like I worked in a couple of restaurants,
57:38
I will not name anything because I would get sued.
57:41
OK.
57:42
Do you see?
57:44
But let's put it this way.
57:47
There is some places in Miami with very high rent
57:56
in very posh environments where there is rat shoes.
58:03
Oh, yeah.
58:04
Oh, oh, I'm not like this.
58:07
No, I've heard.
58:08
Like, no, like, like, like, like, like, like, like, like,
58:11
like, no, no, no, like the kind that in the morning
58:16
I found in the fryer oil, like, is this
58:20
in kosher establishments?
58:21
I will not say anything.
58:23
Well, that's a problem with kosheros
58:26
if there's rats and deep frowners.
58:28
Sing about it.
58:29
I mean, I've seen it on TikTok.
58:30
I've never worked in a kosher restaurant.
58:33
That's what I'm going to say.
58:34
Oh, OK.
58:35
I've seen takeout places where people on TikTok
58:38
will show like they found, like, mice in their front fries
58:42
and stuff like that.
58:45
Wow.
58:46
I don't want to talk about that.
58:47
We don't talk about that.
58:48
But on top of it, I'm a huge animal lover.
58:52
Yeah.
58:52
And like, I feel bad for the mice.
58:54
Yeah.
58:55
I don't want them to know.
58:56
It's not a good way to go.
58:58
I don't want anyone.
58:59
I don't want any cute animal to die.
59:01
Yeah.
59:01
Like, I don't want to.
59:02
That big ugly one.
59:03
But look, the truth is, no, of course,
59:08
I have a favorite restaurant in Miami.
59:10
How can I not?
59:11
No.
59:12
Of course.
59:13
Uh, it's, uh, Joelle Robuchon, Latelier.
59:18
What?
59:19
To Michelin Star.
59:20
OK, well, I don't even know what you just said.
59:22
Well, it's my favorite chef in the world.
59:25
OK.
59:26
Joelle Robuchon.
59:28
Joelle Robuchon.
59:29
Very good.
59:30
Very good.
59:31
Very good.
59:32
His restaurant is called Latelier.
59:35
Where is it?
59:36
Design district.
59:37
Oh, right here.
59:38
And it is the best.
59:40
I mean, he doesn't have one.
59:41
I mean, he passed away a few years ago.
59:45
He was the most rewarded Michelin chef in the world.
59:50
And it's the only two Michelin Star restaurant in Miami.
59:55
And it's the best food you ever have in your life.
59:57
Wow.
59:58
I'm going to check it out.
59:59
I should, but OK.
1:00:02
Translate the menu for the Yashivish oilum, basically,
1:00:05
for all the people who don't speak French, even like myself.
1:00:09
I'm going to say something.
1:00:11
Try to figure out what I'm saying.
1:00:13
And then tell me what it is.
1:00:15
Because I'm sure people come into your restaurant
1:00:17
and say these.
1:00:18
And you're like, what the hell are they saying?
1:00:21
OK.
1:00:22
I can't even say the first word.
1:00:23
Go for it.
1:00:24
Proven, Proven, call fish de lute.
1:00:29
Oh, yeah, OK.
1:00:31
Good job.
1:00:32
I understood.
1:00:33
OK.
1:00:34
John Lee, it's Proven, Sal, fish de lute.
1:00:37
It's a fish soup.
1:00:40
So it's just like a...
1:00:42
It's not just...
1:00:44
It's a Proven, Sal...
1:00:45
So what's in it?
1:00:46
Is it a powder?
1:00:47
Is it a soup?
1:00:48
Is it...
1:00:49
OK, well, we're going to have to come.
1:00:51
OK.
1:00:51
Next.
1:00:52
Dock, really, really...
1:00:54
Oh my god.
1:00:55
She murdered my...
1:00:56
Diffrante, it's crocheting on front.
1:00:58
You're fired.
1:00:59
Actually, I should join my black listing you on my resume.
1:01:03
You are joining the black one.
1:01:05
What is it?
1:01:06
It's duck, it's duckriette.
1:01:08
Ducriette?
1:01:09
Diffrante, what's the last word?
1:01:11
Let me tell you something, we don't lady.
1:01:15
Tonight, when you come, I might give you a haircut.
1:01:18
No, please don't.
1:01:19
OK.
1:01:20
Next one.
1:01:21
Black card.
1:01:23
OK, got the first two words right.
1:01:25
Proven, Sal...
1:01:26
Cocquette?
1:01:27
Cocquette.
1:01:28
Cocquette.
1:01:28
Like, fixing up the same branch.
1:01:31
It's a bit yet, OK.
1:01:32
Do you... do you...
1:01:34
I don't speak any more.
1:01:35
I don't speak any more.
1:01:36
At least, ridiculous accent when you go to French restaurant.
1:01:39
Maybe they actually put the fly in your cheese.
1:01:44
Maybe.
1:01:45
Because they hate me so much.
1:01:46
Maybe you went to that restaurant
1:01:48
and we're mocking the accent.
1:01:51
And they were like, no, I just don't have to say it.
1:01:53
You were flying it.
1:01:54
But, you know, you know, when Americans say designer labels,
1:01:58
like L'envant, by God, I know.
1:02:01
Louis Vuitton, it doesn't sound good with American accent.
1:02:03
So, I have to say it with a French accent.
1:02:05
But do you...
1:02:06
I know the designer.
1:02:07
Say it properly.
1:02:08
Say it to me, all of the designers.
1:02:11
Without mocking the French.
1:02:12
Bah, pardon, what?
1:02:14
Balmain.
1:02:15
Balmain, OK.
1:02:16
L'envant.
1:02:16
Yeah.
1:02:17
Saint Laurent, OK.
1:02:18
Louis Vuitton, OK.
1:02:20
But that's with a French accent.
1:02:21
Yeah, I mean...
1:02:22
That's the only way you can say it.
1:02:23
And it sounds good.
1:02:24
Well, I mean, it's like...
1:02:25
What else?
1:02:26
What else?
1:02:27
I mean, New Mill is New Mill.
1:02:28
New Mill is New Mill.
1:02:30
Givenchy.
1:02:31
OK, very good.
1:02:33
It really hurts my soul when people murder...
1:02:38
Cartier.
1:02:41
Laurent Piano.
1:02:43
So, what else?
1:02:44
It's Cartier.
1:02:48
Cartier.
1:02:49
See, I can do it.
1:02:51
Louis Lose.
1:02:55
Oh, my God.
1:02:57
OK.
1:02:57
Louis Vuitton?
1:02:58
You are watching it.
1:02:59
I can't even...
1:03:00
It's just a one-word thing.
1:03:02
Boo.
1:03:04
Boo La Baisse.
1:03:07
She's going to murder me in the kitchen tonight.
1:03:10
What is that?
1:03:11
Boo Yab Baisse.
1:03:12
Boo Yab Baisse.
1:03:14
Baisse Baisse.
1:03:16
Boo Yab Baisse.
1:03:18
Do your best.
1:03:19
Boo Yab Baisse.
1:03:21
Boo Yab Baisse.
1:03:22
Boo Yab Baisse.
1:03:23
OK.
1:03:24
Boo Yab Baisse.
1:03:25
Dart Tatine.
1:03:27
Oh, my God.
1:03:28
Why are you doing this?
1:03:29
No, no, that's one.
1:03:30
Tatant.
1:03:31
Tatant Ho.
1:03:33
Tatant, tatant, tatant.
1:03:35
That's the stuff I make sure we give you a roach
1:03:39
in every issue of it.
1:03:40
She's going to poison me there.
1:03:41
For sure.
1:03:42
If you're watching and I don't come back,
1:03:44
I'm dead in her kitchen.
1:03:45
Yes.
1:03:47
Financière.
1:03:49
Financière.
1:03:50
OK, I was close.
1:03:51
Can't you like, do, like, choose that as soon as you see
1:03:55
and then pronounce it?
1:03:57
What is it?
1:03:57
First of all, what is that?
1:03:58
Financière?
1:03:59
Yeah.
1:03:59
It's amazing, Almond Cake.
1:04:01
Oh, it sounds like I love this finance guy.
1:04:04
That's how we call it.
1:04:06
Financière.
1:04:07
Financière.
1:04:07
So it's not a dish.
1:04:10
It's amazing.
1:04:11
Speaking of pastries, oh, I'm going to present to you
1:04:14
a pastry and then we've got to wrap up.
1:04:16
Have you ever had one of these before?
1:04:18
Oh, my God.
1:04:19
It's like some Ostrichers.
1:04:21
Is it like a donut kind of thing,
1:04:23
like full of powder or something?
1:04:27
A donut?
1:04:28
What is this thing?
1:04:29
It's a chocolate chip cookie.
1:04:30
Oh, yeah?
1:04:32
What?
1:04:33
I don't know.
1:04:34
What is it?
1:04:34
It's just a chocolate chip cookie.
1:04:35
It's a hymen.
1:04:36
It's a...
1:04:37
I love it.
1:04:40
This is a classic kosher chocolate chip cookie.
1:04:44
Good to me.
1:04:45
It's been in the same packaging for God knows how long.
1:04:49
And if you want to try one and give us your opinion
1:04:52
or not give us your opinion, you can rate it.
1:04:56
Oh, I'm going to rate it.
1:04:58
If you didn't eat anything yet today,
1:05:00
this is your first thing.
1:05:09
It's just a cookie.
1:05:11
People go crazy over these, apparently.
1:05:13
Oh, good.
1:05:16
It's not bad, or?
1:05:18
I don't like store-bought cookies.
1:05:22
I'm not just like the only cookies I like
1:05:25
is the big dollop of a fudge on top.
1:05:28
And then I just bite the fudge off and I throw out the stuff.
1:05:30
It's good.
1:05:30
It's good.
1:05:31
It's good.
1:05:32
OK.
1:05:32
Oh, I should get me a cookies.
1:05:34
Oh, you could keep it.
1:05:35
I don't eat them.
1:05:36
That's fine.
1:05:37
Anyways, we are...
1:05:39
Yeah, it's good.
1:05:39
Out of time, Olivia.
1:05:41
Sadly.
1:05:41
Sadly, but I'll see you later.
1:05:45
I think we're just going to go to the restaurant tonight
1:05:46
because I didn't make dinner.
1:05:47
And I'm not defrosting anything now.
1:05:48
I think I agree.
1:05:48
I'm going to go to a showing.
1:05:49
And it's going to be theville.
1:05:51
But I'm so happy that you came here today.
1:05:54
Thank you for having me today.
1:05:55
Everybody who's watching, if you are in Miami,
1:05:58
the Miami area, if you're going to come visit,
1:06:01
you need to check out Olivia's restaurant,
1:06:04
Maison Ostró.
1:06:06
Merci, Madame.
1:06:07
Oui, oui.
1:06:08
And have the bouillah bass and the rillette and the tafftata.
1:06:12
Wearing your Givenchy?
1:06:15
Yeah.
1:06:16
Can you please not murder my language?
1:06:18
So you're going to leave a long and happy life?
1:06:21
I'm going to...
1:06:22
Thank you.
1:06:22
Just for your own safety.
1:06:24
I know.
1:06:24
OK.
1:06:27
All right, guys.
1:06:28
We'll see you next time.
1:06:30
Bye.