the-restaurant-guys_1_09-12-2025_141050: 0:59

Hello everybody, and welcome. You are listening to the Restaurant Guys. I'm Mark Pascal and I'm here with Francis Shot. Together we own stage left in Catherine Lombardi, restaurants in New Brunswick, New Jersey. We are here to bring you the inside track on food, wine, and the finer things in life. Hello, mark. Hey Francis, how are you?

Francis: 1:15

I'm, I'm Grand, thanks. We are going to be talking to Neil Bodenheimer in just a little bit. He is a famous rest turf from New Orleans. We love his places, we love his work. And, uh, we'll be talking to him in just a minute, What are we talking about today?

Mark: 1:27

Today I want to talk about a misconception in the restaurant business misconception. One of my favorite words. Do you know that? Do you know that if you don't sin while you're thinking something wrong, you know what that is? What is it? It's an immaculate misconception. I think we should go home. I think that should end, we should end the show right now. Do you know what, in the beauty contest, the, the woman who thinks of the most things, know what a title. She wins What Misconception. Okay, stop it. Okay. I'm sorry. Stop it. I'm sorry. Okay, go ahead. Alright, so one of the big misconceptions in the restaurant business. Yeah. Is that, actors make great waiters. Now, hold on a second. There's that old joke of another, the guy who's getting bad service, he's like, are you an actor? He is like, yeah. He is like, well, could you act like a waiter and bring me my lunch? Um, I think that for a lot of people in entertainment long term, restaurants can be great jobs for actors. because it can be seasonal, it can be occasional, but it, I think restaurants are a great job. For actors. I don't know that necessarily restaurants want to be hiring actors as much as people think they do. I agree. I know what you're gonna say as to why though. So tell, tell us why. So, and we'll, we'll tell a story later on about the, the first season we were open, but actors. We'll always leave you high and dry. Well, if they get that part, you know, they'll some For an audition. Yeah, for a good audition. And you know what? That's their dream. That's what they want to be. A hundred percent. And you know what I want? Waiters. I want, I want people who wanna be really good waiters. I want people who love hospitality. I want people who are, who are here for all the right reasons and not'cause it fits their schedule well. Alright, I wanna push back on that just a little bit. Well, go ahead. You are right. No, you are right. But I wanna push back on that a little bit. I think a lot of people are in the restaurant business because you can't only be in it because of the schedule, you're gonna be a crappy waiter. Mm-hmm. But a lot of people. Have another thing to do, and they're a teacher and they want to work two or three nights a week. Sure. Or, or they have another where it does fit into their schedule. The problem with waiters, actors being waiters is, especially if you're in a place where you're in LA or you're in New York. Mm-hmm. If it's a, if they're a good actor, when Spielberg calls, they're going Right. They're going and you, they're going and there's no ands or buts. They're going and so they can't be, and there's no notice I think that very, very often there can be notice, but what you gotta realize, if you're hiring an actor who's actively looking for roles, uh, that they're gonna go with mm-hmm. With no notice. but I also think there are people who it schedule can be an important part of being a waiter, but there's stability and predictability. And I think part of it is you gotta realize that if you are a waiter and or you are an employee of a business, you owe that business something and they owe you something. So, you know, I, I listen. Actors, it's their job to pretend. Yeah, that's true too. Okay. That's true. And what I don't want is I don't want you pretending to be hospitable. even if you're good at it, what I want, is people who are hospitable, who are enjoying their job, who do love this. Now, it doesn't mean if you're an actor, you won't be hospitable. Right. It just means you're good at pretending to be hospitable. Yeah. But I mean, you know, that's what an actor is in any in life in general. You, you, you, you know. Yeah. I don't want them to be my waiters. That's, that's all I said about that. See? Well, we, why don't you tell the story of our first summer when we had a bunch of actors. First summer stage left, for those of you who don't know, is next to three theaters in New Brunswick, and we have an acting school and an acting school. And MFA one of a a Rutgers has a great MFA program in at, uh, Mason Grove School of the Arts. Shout out. So, we opened on May 22nd. Mm. So our very first cadra of, of waiters were all actors from the MFA school. Basically, it got around that we were hiring, we were called stage left. We were next to the theaters, and we must have had, of our first 30 employees, I'll bet 15 of them were actors. Yeah. In enrolled in the graduate school of acting or directors or whatever, whatever. in the graduate school. And September came. Uh huh And they were all like, we gotta go back to school. And we're like, wait a second. You said you were gonna work this semester. We're like, yeah, we lied. That's just we, I'm sorry we, we didn't know we were gonna like you so much. We didn't know we were gonna like it here so much. Yeah. And we had to scramble. We had to scramble'cause all of our actors had to go back we had one of those guys though, said. I need to keep working. If you can help work around my ridiculous MFA schedule here, I would like to keep working here over the next time period. And he worked here for like another year. Yeah. Yeah. Do you remember the guy, was that Eddie? That was Eddie. Eddie. Okay. So I'm gonna tell a story and I'm gonna use, and I'm gonna use his name because his name's important. So Eddie's name Yeah. Was Eddie Murphy. Right. Okay. Right, right, right, right, right, right. Eddie Murphy. So it's 1992. And you, you can't use that. You can't be Eddie Murphy. You can't use that. There's, there's already an Eddie Murphy. So he is already got that kind of, that that one thing he's gotta, change his name. He changed his name to Eddie Lee. It's great. He successfully does a great, he was in a great show over at Crossroads Theater. He was in a bunch of other great things, do you remember when he caught his really big break? No, his, his really big break, he got the New York Lotto commercials. Oh yeah, that's right. And he got to be in these New York lotto commercials and it was a whole series of commercials. And I don't know if you remember the two guys, middle-aged black dad. He was a middle aged, middle aged black dad in all different kinds of outfits. It's like, it's like 20 years later and he gets this great commercial that's gonna be, you know, a hundred commercials over the next two years. And he's totally made it, right. Yeah. Yeah. He's good to go. Yeah. Yeah. Eight commercials in New York passes a law that the lottery can't advertise. Oh, I do remember that. And we're like, oh no. And they cancel. His set of commercials brutal. A year later, they reversed the law. And they hire new guys to be the lottery guys. Dude, I'm like, that was rough. And this guy's what a good guy this is. Right. Super good guy. And, and I can't like, you're like, yeah, he made it. Hooray. Whoops. that's why you should be a waiter and not an actor because this is, you know, ha. That never happens. Okay, let's do a little walk down memory lane. One of the other guys, you and I had a similar experience. I forget which one, saw it first and pointed out the other. Sitting in the movie theater. And he was the guy, and you're gonna have the names because I'm terrible with names. Super nice guy was in that class and he was the male, half the couple of scuba divers that got left behind. Yes. What was that called? Dan Travis was in a movie called Open Water. I remember it was Dan Travis, open Water. And so I watched that movie. It was okay. It was okay movie, but I got see my waiter in the middle of the ocean, been attacked by jellyfish. So we called him up. Sharks, but No, but jellyfish too. Jellyfish. Oh, jellyfish too. Yes. And the thing about it was he told us they shot it. It was a brutal acting role. Yeah. Spent a lot of time in the water. That was actually a school of jellyfish that came by and they shot it. Now they keep rolling. He's like, keep rolling. So there's another actor who was a waiter that I want to share with you. An interaction I had this morning. Okay. Dale DeGraff. Okay. Came to New York. Came from la Mel was an actor. That's true. Yep. Came from la, came to New York to make it show. So maybe you're just trying to, to turn my argument into rubbish, right? No, he didn't make it. Thank God for the cocktail. He did make it. He did make it right. Well, thank God for the cocktail world. He didn't make it on Broadway because he became the most, uh, famous bartender in the world. So he's. He's staying at my house. He's staying over for a couple of days. He's doing a couple of seminars, and as you know, he has his wonderful pimento bids, the DeGraff bidders. Yep. And, uh, he's, he's catching the train down from where he lives I get a text, he's like, I'm gonna beat your house in about 20 minutes, and he's staying over tonight. He's like, I forgot a couple things at home. He's like, yeah, he's like. You wouldn't by chance have an unopened bottle of Dale Degra Pimento bitters. I'm like, fortunately Dale. I do. And then he said, you wouldn't happen to have an aromatize full of absent, would you? I was like. As a matter of fact, I do. And so before we came to record this segment, I left Dale a very impressed Dale Degra with both of those things on his bed, everything but a mint for turndown service. So the mighty Adam. That's pretty good though, huh? There you go. That's pretty good. Excellent. I don't think, and he, he's like, I don't think there are five places in the world. I could, four star hotels. I couldn't call and get this kind of service. I'm like, yeah, it's good to be, it's good to be friends with the dork like you. That's awesome. And there we go. That's good news. we'll move back in just a moment. We'll be talking with Neil Bodenheimer from New Orleans. Stick with us.

the-restaurant-guys_3_08-05-2025_125947: 10:03

Hey there everybody. Welcome back. Our guest today is Neil Bodenheimer. He is a managing partner of Cure Company, the acclaimed group behind in New Orleans Cure Canaan Table and Vals. Uh, he is partner Delphine's in Washington and he runs beverage operations at Pecho and Celestine. He's a James Beard Award for outstanding Bar program. World's 50 best bars, north America's 50 best bars in 2025. Cure was named the Best bar in the US by Food and Wine Magazine. His other properties get similar accolades. First cocktail book, cure New Orleans drinks and how to mix'em. Received an IACP award and was a finalist for a James Beard Award as well. And after our many in recent trips to New Orleans, we couldn't be happier to welcome him to the restaurant guys today. Neil Bodenheimer, welcome to the show.

Mark: 10:49

Guys, thank you so much for having me on. I'm really excited to get a chance to sit here and chat with you.

the-restaurant-guys_3_08-05-2025_125947: 10:55

Yeah. You know, we were talking a little bit before we came on about our group of, friends and acquaintances has a lot of overlap. I'm surprised we haven't had you on the show before.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 11:05

Well, you know, in all good time things, things, uh, happen and, you know, it feels serendipitous given how many people we know, you know, so many of our mutual friends. So, um, you know, it's what makes me even more excited to sit down with you guys.

the-restaurant-guys_3_08-05-2025_125947: 11:19

We've done a lot of shows, around New Orleans this year. And New Orleans is a fascinating city that deserves a lot of shows, but you are like several people. We've spoken to a native new Orian who went and traveled and then wound up coming back. But you started when you first came on our radar. You were in New York City so many years ago. Tell us about your experience in New York and then coming back.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 11:41

Well, um, you know, I didn't move to New York to get into the restaurant business. Um, like, like so many people. I needed a job and I, I moved like right after nine 11 and, um. There were no jobs to be had. I was trying to get a job in advertising and, uh, I needed income immediately. And I put in an application at the Atlantic Grill, which was right around the corner from my first apartment in New York on the Upper East Side, and I was hired. I made lots of mistakes in the early part. I was very surprised that they let me continue working there and I was able to work my way up from server to bartender there. my friend Evan Clem came on is be our guest's first corporate mixologist, and he was one of the, one of the country's first corporate

the-restaurant-guys_3_08-05-2025_125947: 12:31

Yeah, super, super talented guy too. Just really changed the industry. Just yeah, just a, a really forward thinking guy.

Francis: 12:38

Very

neal-bodenheimer--he-him-_1_08-05-2025_115935: 12:39

forward thinking and. A wonderful guy and he really did a lot to take me under his wing in that, at, at that time. And then I also had a very close friend of mine, Vincent Favela, who's been a longtime bartender around New York, and, um, used to work at Alma Drafthouse in their corporate, He also took me under his wing and I just loved it. I mean, there was just, it's like a fish to water. I'm, I'm, I'm a history major and the thing that I loved most about what we do is that every bottle, every cocktail, had a story, had a history, and I was just taken by it. And so that's how I ended up really getting into it. I continued to work for Steve Hanson. I transferred downtown worked in an Italian restaurant, um, called Vento that was down there. And then I transferred within Vento down to the club that we opened called Level V, and I was a nightclub bartender. One point I was bartending about three nights a week, only in New York, which was, uh. Which was crazy. Those were crazy times. and then eventually I wanted a little more balance in my life and went to work for Danny Meyer at the Modern, uh, and I was there when the modern won best, the James Beard Award for best new restaurant. And the modern really taught me, I, I think Hansen's company really taught me the nuts and bolts then I think that Danny Meyer really showed me how to be an owner and a leader in hospitality. it.

the-restaurant-guys_3_08-05-2025_125947: 14:08

Well, the modern, was even a, a departure for Danny, right? Museum restaurants. Were a place that you grab the sandwich and you, and you, you moved along through the museum, right? Right. It was a, it was your 15 minute break, uh, between exhibits and Danny's like, no. the modern is gonna be a place where you go and spend two hours and it's gonna be part of your museum experience. Yeah. It's not just gonna be something you do to, to fuel yourself between exhibits

Francis: 14:35

Yeah, and it, and it was interesting

neal-bodenheimer--he-him-_1_08-05-2025_115935: 14:36

because so many of our clients there. I mean some of them were museum go goers, but a lot of people were just in the neighborhood and worked in the neighborhood and were taking meetings and, um, it felt very much to me, like any average. I mean, and, and I don't mean that it was average, but I mean that the bar scene itself in the bar room was like very New York to me. It wasn't just people coming from all over the country. It wasn't.

the-restaurant-guys_3_08-05-2025_125947: 15:05

You, you talked about earlier, and it's something that we come back to all the time, is that, you know, with food, and especially with cocktails, if. It's not, and part of our job is to contextualize everything, right? I mean, if, if I just bring you a cocktail and I don't know what's in it and I can't tell you what's in it, and it's just a bunch of flavors that the bartender who's been bartending for six weeks threw together and saw thought tasted good. Um. That's not really a valuable cocktail. You know, part of our job is to bring you great stuff and also to contextualize it, to know the backstory and be part of the present so we can lead to the future where, where somebody else has passed. And you said your history major, and you obviously embrace that as a central part of this. And now you've come down to New Orleans where being part of the story is part of your. Everything you do is kind of guided by that. Well, our listeners haven't learned anything about New Orleans,

Mark: 16:01

New Orleans is rife with restaurant history. it's rife with cocktail and food and, and restaurant history.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 16:07

It's, and, and look, that is. That's how I was raised. I mean, history is a part of our everyday life in New Orleans, and I, I like to say it's like a broken record. New Orleans, the story of New Orleans is the relationship between preservation and progress. And so for me, you, how can you tell the story of a cocktail? How can you serve someone a cocktail without talking about. Its history and its provenance and you know, that is, that's the whole point to me is the storytelling and then. The, the end of the story is the first sip, is the second sip is the finish. it just, it's part of what we do. and that's not just in cocktails, that is in. world of spirits. That's, I mean, a great sommelier tells you the story of where, of where a wine came from, how it was made, who made it, who are the people, where do they live? What is the slope? Look, you know, there's just so many things that, that you try and tell your guests to make sure that they feel attached to what they're consuming.

the-restaurant-guys_3_08-05-2025_125947: 17:13

It's funny you say that. Literally last night I was tableside and somebody got a bottle of Glenn Counterpoint and I was talking to them about. You know the Baals and Satina Bhel and Laurel Glenn has its own specific clone of Cabernet that is grown at Laurel Glen and other people now are growing it. But only from that Laurel Glenn began this clone of Cabernet and. I increased their enjoyment of that wine fivefold, because was causing them to look deeper into, into what they were having and made them enjoy it more. It, it's as, it's as simple as that. I just, I wanna interject here'cause I think some people may be skeptical of the stories we tell and there are lots of people out there telling bullshit stories. So let's, let's be clear. Um, so the, the idea though is what I say about wine is the things that Mark are saying are why the wine tastes specifically the way it does. That particular clonal selection is different than any other cabernet in the world. And once you recognize that, you can taste that their specific area where they are. On Sonoma Mountain, on the Sonoma side, but above the cloud line that is reflected in the taste of the bottle. It's not just a story of it happens to be that way. And so what I say about a, a bottle of wine is you can save time in a bottle and place in a bottle, and that's it. And we are here to give you the background so you can understand the story that you are participating in. And I think the cocktail does the same thing. But you helped to move the story of New Orleans Forward and that you're participating in right now. You're in New York, you're called back to New Orleans. What happened to bring you back there and what was your intentionality when you went back to New Orleans? Why'd you go back and what did you intend to do there?

Francis: 19:00

Well, long

neal-bodenheimer--he-him-_1_08-05-2025_115935: 19:01

story, but I'll try and make it as short as I can. Um, but you know, just getting back really quickly to the, to the story. Of, of drinks it. The thing that I love about the storytelling and about this idea of a moment in a bottle, a moment in a glass, is that it personalizes the experience for people. And I think that's really powerful. so I'm in New York, I'm. Working on what would eventually become Cure. Cure was supposed to be in New York, and then ca you know, Katrina happens in, at the end of August. I am working at the modern and working at the, at the club, the meat packing district, it. Absolutely devastates New Orleans. And I think any new orian that didn't live in New Orleans was like, well, who's gonna rebuild this city if new there? And I felt a big call back. At the same time, I was also confronting the reality of what life in New York would look like for me if I stayed in New York much longer. I remember I walked by this really. Terrible looking apartment in the West Village and I said, no. No matter how this, how successful this bar venture is that I'm working on, I can never afford to live there and that place sucks.

the-restaurant-guys_3_08-05-2025_125947: 20:26

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 20:28

So that also helped too. but I did genuinely feel a call to come back home. my brother worked for the city at that time. Uh, my sister worked for CNN and she was covering Katrina and I felt like everybody in my world was focused on New Orleans and, and I just felt like I wanted to be a part of the story, the next chapter of New Orleans. And you know, so much. I'm very aware because of my background, of what goes in the historical record and what's gonna happen, and I wanted to be a part of it. my joy and desire to be in New York, which was pretty high until Katrina just went away and I said, I need to go back home.

the-restaurant-guys_3_08-05-2025_125947: 21:10

Well, There was a common thread that Francis and I, again, have been talking to a lot of folks from New Orleans and a lot of people who have reinvigorated New Orleans over over the last 20, 30 years, uh, or longer. And the common thread seems to be. That when the chips are down in New Orleans, you guys are running to New Orleans, like the firemen. While everybody else is fleeing New Orleans, there's, there's a cadre of people who are running to New Orleans and saying, this city is worth saving. We have to save this city. We have to. It has so much glory, it has so much history. We have to bring it back to that former glory.

Francis: 21:51

It does and

neal-bodenheimer--he-him-_1_08-05-2025_115935: 21:52

look. If you look at the great flood of 1927, like New Orleans was a large city in 1927, I think it was one of the, I think it was one of the largest in the country. And every time a disaster happens, the population decreases and the city is diminished. Um, you know, I do have deep concerns about the long-term viability of New Orleans. I would have to have my head in the sand if I didn't. Just given where our environment is going, uh, new Orleans is already, at or below sea level

the-restaurant-guys_3_08-05-2025_125947: 22:26

And sea levels going up, not down.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 22:28

and sea levels going up. So I would have to be, to think that, that things are gonna get easier in New Orleans and not harder. I do have the discussions with my daughter where I'm like, and she's young, where I'm like, Hey, like you're always be a New Orleans girl, but like, I don't know if you're gonna be able to live here when you're

the-restaurant-guys_3_08-05-2025_125947: 22:46

Mm-hmm.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 22:47

Um, which is sad, but at

the-restaurant-guys_3_08-05-2025_125947: 22:49

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 22:49

time, like I still believe in New Orleans even with all of that. I still believe in the culture. I still believe in my home. It's very personal to me and it's personal to everybody that you've had on your show. Like if you love a place and the place is special, and that's not to say that New Orleans doesn't drive me fucking crazy.

the-restaurant-guys_3_08-05-2025_125947: 23:10

Yeah,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 23:10

to curse on your

the-restaurant-guys_3_08-05-2025_125947: 23:11

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 23:12

Um, but it. But it also is, it has value and the value isn't just in its GDP, the value is in its cultural GDP, and that is the thing. New Orleans punches so far a above its weight in culture and and influence, that is the thing that is really worth protecting and worth saving and investing in over and over and over.

the-restaurant-guys_3_08-05-2025_125947: 23:41

you said earlier that when the chips are down, people run back to New Orleans. I'm like, and in New Orleans, the chips are down a lot the freaking time, to be honest with you, it's like, um, it's a city that needs a lot of saving. But I remember at, at, at Katrina, one of the concerns was so many people had been displaced who eventually did come back, who had been living there and then were displaced by the flood. Um, that people were very concerned. Corporate interests unrelated to New Orleans would build back an Epcot Center Disneyland version of New Orleans in the French Quarter and the Garden District. And, um, that really didn't happen. I mean, the, the native New Orleans built back the real New Orleans. Well, and I, I just wanted to interject this. You got to do something that you never would've been able to do if you stayed in New York City. Yep. You got to purchase property, invest in the property, invest in the neighborhood, and. Frankly, you're gonna get some of the benefits of that neighborhood rising up like we did here in New Brunswick. As, as we, our neighborhood and we purchased our building. we're getting some of the benefits of our, neighborhood rising. And in New York, every bar is a renter. Every restaurant's a renter. There's no, it's not, it's not a possibility in New York, but you've done something in New Orleans where you're, you get to be, you get to share in that a little bit and. People need to hear that story too.'cause it's an important story.

Francis: 25:02

Well, and, and, and,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 25:03

and that kind of, it kind of jogs a memory. That I had that one of the reasons why I went to New Orleans as well is that I remember on the Upper East Side, I forget the name of the restaurant, but someone had just invested a bunch of money into a restaurant

the-restaurant-guys_3_08-05-2025_125947: 25:18

Uh, if you can, you can tell this story every two months. Yeah. Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 25:21

Yeah. And, and someone had invested the money and their lease was broken and the building was demolished and a highrise was built. And they had been open three months, I think. I remember thinking like, God, like the point? If you have that little security, you know, what are you gonna do? And I'm sure that, you know, knowing what I know now, I'm sure that there was some sort of payment, to get them out. But that's blood, sweat, tears. That is a dream that got

Francis: 25:50

three months.

the-restaurant-guys_3_08-05-2025_125947: 25:51

Yeah. And, and frankly, the hardest part about owning and operating and running a restaurant is the planning stage and the first three months. Right, right, right. That's a, it is for me. So except for the, you know, the economic downturns and things like that, there's nothing harder than, than starting a new project. So that place you went down after three months, probably took two years to get open and then went down after three months, and maybe they got their money back, but they didn't get their two years back, you know.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 26:18

No, it's true. you know, that there's always that like push and pull between wanting to own your property and control your future and then wanting to grow,

the-restaurant-guys_3_08-05-2025_125947: 26:26

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 26:27

so a very often. hospitality, you can't do both. Like I think it generally is a combination of leases and, you know, if you can, you try and own whenever possible, but it takes double, triple the money to do it.

the-restaurant-guys_3_08-05-2025_125947: 28:28

Yep.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 28:29

it's, uh, it's not always easy. It's, it's a great thing to do. We were very lucky to get to do that and that really helped, that laid the foundation for us to grow. Own the estate, but we don't own all of our real estate.

the-restaurant-guys_3_08-05-2025_125947: 28:44

when we come back. Francis and I are gonna talk to you about a place that, you were able to do this in, that we visited in our last trip to New Orleans called Val's, an old gas station property That, you guys have turned around. Uh, we'll be right back. You're listening to the restaurant guys@restaurantguyspodcast.com. Hey everybody. Welcome back. Our guest today is Neil Bodenheimer from New Orleans. And Mark, you wanted to talk about a specific restaurant that, yeah. So, so you guys invested in a property, in an area that, that wasn't doing so well, in an old abandoned gas station. Tell us about how that project came about.

Francis: 29:19

Well, that

neal-bodenheimer--he-him-_1_08-05-2025_115935: 29:20

project almost broke us, so it was, it was supposed to open in April of 2020, um, and it was about 25% over budget.

the-restaurant-guys_3_08-05-2025_125947: 29:31

So why didn't it open? Yeah, some kerfuffle that I, why, why didn't it open on time?

neal-bodenheimer--he-him-_1_08-05-2025_115935: 29:36

Yeah, I don't really remember. I try and blocked most of that time out. Um, well, look, mean the, the project took five years to do, was in, it was the, a family owned, owns the gas station. they were looking for the right tenant, but whoever was the tenant had to develop the entire site. Make sure the site was clean and there was just gas stations. If I can ever give anybody any

the-restaurant-guys_3_08-05-2025_125947: 30:01

Gas stations come whole lot of baggage.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 30:03

they're wonderful to look at.

the-restaurant-guys_3_08-05-2025_125947: 30:06

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 30:06

pain in the butt

the-restaurant-guys_3_08-05-2025_125947: 30:08

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 30:08

bring into commerce,

the-restaurant-guys_3_08-05-2025_125947: 30:10

Yeah, you gotta clean them up. Well, they got oil tanks in the ground. There's a whole bunch of stuff that comes with gas.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 30:15

all this money that you will spend on a gas station that no one will ever see. So make sure you really love that gas station

the-restaurant-guys_3_08-05-2025_125947: 30:22

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 30:22

into it. but in, in, in all seriousness, it was. project that we looked at for a long time, and me and my three partners in that project, my, my, my first partner in restaurants, Matt Conkey, who's the designer and a builder, uh, had a great vision for it. And then my other two partners, Alfredo Noguera, who is the chef and does all the culinary, and then Turk Dietrich, who does all of the front of house in cocktail. Um, and so it's a great partnership. Uh, a lot of talented people and. Fortitude. I mean, it took a long time and there were a lot of times where I think most partners said, this isn't worth it. Like, what are we doing? But we ended up, you know, sometimes you end up getting into something and the only way, uh, there's no turning back. So you just gotta go through it. and we were able to, to get it open, we were able to find money in the pandemic, um, which was, know, a miracle. finish it, open it during the pandemic. I mean, it, we, we rented furniture.'cause all the rental companies, you know, we were out of money again and all the rental companies, had no business. So we just rented furniture and did an outdoor restaurant. But we had the space to do it and it ended up being a phenomenon. We were, we just hung on long enough that. All this outdoor space, which was not planned of the pandemic. It was just the way we wanted the restaurant to be. really saved the restaurant.

the-restaurant-guys_3_08-05-2025_125947: 31:54

Yeah. Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 31:55

in some ways almost killed it and made it very challenging, but in the end, I think made it very successful in the beginning

the-restaurant-guys_3_08-05-2025_125947: 32:02

Well, you should know that. That how, how much we wanted to eat at your restaurant is, it was a hundred degrees in July and we sat outside and, and, and, and ate at the house. But it was lovely. It was, it was a, it was actually a great experience. Yeah. Great time. You guys had some fans out there and, and, uh, kept

Francis: 32:21

you.

the-restaurant-guys_3_08-05-2025_125947: 32:22

us, kept us pli with cool beverages.

Francis: 32:24

Thank you for going and.

the-restaurant-guys_3_08-05-2025_125947: 32:28

No, we had the option of being inside. We chose to be outside. We were gluttons for punishment. So I wanna talk about though, you come down to New Orleans and I want to get to Cure and opening Cure. So obviously you've had a lot of fun with Cure and you don't just come to New Orleans and open a little bar. You come, you come and you open cure and like take over the world. You know, it's, it's nationally known important bar. What did you do? Why is it fun? What made Cure special when you opened it up?

Francis: 32:53

Well

neal-bodenheimer--he-him-_1_08-05-2025_115935: 32:54

for, for a little background of vows and cure, cure is one block down the street from valves. So we looked at the vows location for cure for 10 plus years. we were the first nighttime business, um, on Ferre Street. There was a college bar that was down the street that was pretty rough. But the first nighttime business that was trying to cast a pretty wide net, cure was a passion. It was not, you know, my whole goal at Cure was to just not go outta business. you know, I felt like, I felt like I had to do it, you know, it was, it was what it was, what I was passionate about. I really wanted to do it. It was, uh, I loved cocktails, I thought. I wanted to make a bar to do the things that I wanted to do. Um, you know, no one tells you that the, when you open a bar like that, the first thing you have to give up is what you love doing and someone has to run the business. so within six months to a year, I wasn't bartending anymore.

Mark: 33:48

You don't have to give it up. You just have to be willing to work 19 or 20 hours a day. Yeah. If you want to keep doing it.

Francis: 33:54

No. Yeah, no

neal-bodenheimer--he-him-_1_08-05-2025_115935: 33:55

problem. And then the first time someone's like, Hey, I'm broke. I really need a shift. And you're like, okay, you can have my shift, you know? And hey, next week, hey, I'm broke. I really need

the-restaurant-guys_3_08-05-2025_125947: 34:05

Well.

Francis: 34:05

next. Know you're not bartending.

the-restaurant-guys_3_08-05-2025_125947: 34:07

Francis and I cured that because how we opened stage left is he bartended one night and I mare Eid and then I bartended the other night and he mare Eid. And that's how, that's how it started here in 1992. Well, you know what, in the end, I think one of the things that that got us to step out from behind the bar was. We are behind the bar. And if you're the bartender, you are standing. Everyone else is sitting. You're the center of attention. This is your house. Everyone knows you can cut them off. Everyone knows, maybe you can buy them a free drink. Everyone knows you're in charge. It's just a cultural position the bartender holds and it's very important.

Francis: 34:39

we train our bartenders what

the-restaurant-guys_3_08-05-2025_125947: 34:41

what I want you to be focused on is, you know, make sure no one's sneaking anything out the back door, but focus on your room, your house, and. What we found was that when behind our bar, I see something go wrong in the, the dining room, and it's my restaurant. I wasn't as good a bartender as I, as I would've been working for somebody else. And so you're constantly looking over the, of your guests that are sitting right in front of you. Mm-hmm.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 35:05

you just realize there are all these things happening in the room that you, it's your responsibility to handle and you can't handle them from behind the bar. you realize that like you can continue to bartend and hire a manager who's responsible for that, or you can do what you're supposed to do, which is, not work down, but work up.

the-restaurant-guys_3_08-05-2025_125947: 35:23

Yeah. Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 35:24

that's, you know, that that's the thing that happens over and over and over in this business is that everybody wants to work down.

the-restaurant-guys_3_08-05-2025_125947: 35:33

To be fair, there's no more fun job in the world than being a bartender. Yeah. It's the best. I'm sorry, I'm the matri d of the restaurant. Still I'm on the floor sometimes, uh, there's no more fun job than being the bartender.

Francis: 35:42

I mean, look, I have a

neal-bodenheimer--he-him-_1_08-05-2025_115935: 35:43

fantasy that I would just go back to parts me. Now, I don't know how my body would feel about it, but,

the-restaurant-guys_3_08-05-2025_125947: 35:49

Yeah. Okay. I'm gonna, you know, Jack McGarry from Dead Rabbit. Is opening a place in New Jersey, an Irish pub in Jersey City. And he's gonna go back behind the bar at least one day a week. He's pledged to be behind the bar. Okay. At least one day a week. Okay.

Francis: 36:03

Well,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 36:03

Jack is the most overachieving, hardest working dude of all times. So if anybody can do it, Jack

Francis: 36:10

can do it.

the-restaurant-guys_3_08-05-2025_125947: 36:11

Okay. I don't know about you, Neil, uh, but I'm not, I'm guessing you don't run a lot of marathons. Mark, I know you don't run a lot of marathons, but Jack does run marathons, so I think he's gonna be okay. I got behind the bar at Christmas time and, uh, I think it was two hours. We used to work three 12 hour shifts in a row, no problem. We were threatened. If I need to work a fourth, I work a fourth. I got behind the bar at Christmas time for I think an hour and a half, and I'm, and I'm in my office like bending over, touching my toes, like, ah, you know, itsm Sure I couldn't do it. It's funny that the change, as I've gotten older is, you know, around eight 30. I need a little break. the younger version of me. 10, 12, 14 hours, whatever it is. I, I'll do it. I, I'll throw down some ice tea or a Coca-Cola, an espresso in the middle of the shift, and I'll, and I'll keep it moving. That's, it doesn't move like it used to move. That's, that's,

Francis: 37:05

I barely wanted

neal-bodenheimer--he-him-_1_08-05-2025_115935: 37:06

to go to the bathroom when I was bartending behind

the-restaurant-guys_3_08-05-2025_125947: 37:08

yeah. Yeah, man, it was fun. All right, so we need to change the subject. Or Jennifer, you need to put an undercarriage of glory days, uh, playing under, under this, uh, reminiscent, uh, episode of the show. here's what I'm trying to get. What made cure, I mean, these are general business principles. They're all good. They're all things we believe in. But CURE stood out among a city full of amazing bars. What made it the best bar in New Orleans? At that time to that made everybody notice and say, oh, this is the bar to look at right now.

Francis: 37:42

Well, I mean, I

neal-bodenheimer--he-him-_1_08-05-2025_115935: 37:42

think there were a few things. I mean, I think first of all, we were young and dumb enough to do stuff that was wildly unpopular

the-restaurant-guys_3_08-05-2025_125947: 37:49

Like,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 37:51

Like not carry brands that people knew,

the-restaurant-guys_3_08-05-2025_125947: 37:54

yeah,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 37:54

because we wanted people out of their comfort zone, enforce a dress code in the early days, which was, we do not really anymore,

the-restaurant-guys_3_08-05-2025_125947: 38:01

what was the dress code?

neal-bodenheimer--he-him-_1_08-05-2025_115935: 38:03

wildly unpopular. We didn't allow shorts or baseball caps

the-restaurant-guys_3_08-05-2025_125947: 38:06

She didn't love in New Orleans.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 38:09

no, I wish I could have that back. you know, yeah. So, yeah, it was, uh, You know, we just had this idea of what we wanted and we were pretty uncompromising to a fault. I think. I, I think as I get older, I realize that, some of the successes were because we were uncompromising, but some of the failures were too.

the-restaurant-guys_3_08-05-2025_125947: 38:31

most of the people I know in this business who are really, really successful, who are really, really good at it, are pretty uncompromising. With the things that they really believe in. And so maybe you made a misstep with the, with the Shortz policy, but I guarantee you there are 10 other things you did that were uncompromising, that were the difference makers for you. I guarantee it.

Francis: 38:54

Well,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 38:55

and certainly that was the case. I mean, first of all, I think New Orleans was very fertile ground for what we were doing. Like the first year of cure was. The, the weekends were busy. The week was like tumbleweeds

the-restaurant-guys_3_08-05-2025_125947: 39:08

I.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 39:08

and, you know, minus a few regulars who loved cocktails, but people didn't know we were doing, they didn't get it. And, but we got it and it was important to us. I still pretty lucky that we didn't go outta business in the first year.

the-restaurant-guys_3_08-05-2025_125947: 39:22

Try using egg whites in 1993. See how that goes,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 39:24

I mean, look, you guys knocked down. The tall weeds we're standing. We were standing on your shoulders. There's no doubt. and, and look, we were having those same conversations too. but New Orleans was fertile ground. We, you know, the, the thing we talked about earlier, like this is a city that values history, that valued things that were culturally important. And the and the Ramos Gen Fizz and the Vu Re and the entire cannon of New Orleans cocktails were culturally important. We just felt disconnected. And Cure opened, if you went to the right bar on the right night and got the right bartender, you could get a good version of those drinks. But if you didn't, it was wildly inconsistent. And so what Cure was able to do was to say, Hey, look, all of our bartenders are gonna know how to make

the-restaurant-guys_3_08-05-2025_125947: 40:10

These are the standards.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 40:12

high quality bartenders and when you walk in, we are gonna have a standard. And, and I think that was a big part of it, but also. Really the reason why we exist today, it was not truly because of New Orlean at the time. It was because it was a time that there were a lot of people in from out of New Orleans. Living in New Orleans in the rebuild after Katrina Hollywood South in New Orleans was really, running and gunning and there were a lot. We ended up getting a lot of attention nationally. I think that people that walked in that were like, I don't know, they don't have anything I want. Like, I can't get a fricking Jack and Coke here right now. you know, this bar is not for me. The drinks take forever. you know, there is a thousand things that people used to complain about what we did, and rightfully so because it was, it was counter to everything that they knew. And it took outside people saying, no, no, this place is special. something interesting happening here, that is happening nationally that is happening here in New Orleans too. When that happened, people came in primed in a better way. We did not know how to tell our story. We didn't know our story. You know, now in the world of PR and so many other, I've learned so much about how you tell the story, and then guests can put their experiences on top of that. We weren't telling the story. People were walking in cold and being like, what in the hell is happening here?

the-restaurant-guys_3_08-05-2025_125947: 41:43

Well, you had those early

Mark: 41:44

adopters though.

the-restaurant-guys_3_08-05-2025_125947: 41:45

Those mavens, those people who, who are the trendsetters, those people who, who change people's minds come to you and, and validate what you were doing. And those are the kinds of things that if, if you wanna make real changes in what's happening in the world, you need those people and they have to be part of what you do. And I just wanna, I, I wanna point out that I'm not convinced that your policy of not allowing shorts was a bad thing in the end. While certainly it did piss some people off. And it's a little bit of like anything that gets, you talked about like you're walking a line there. I'm sure there are some of those mavens who are like, oh, I get it. And okay, this is a cool civilizing thing. And maybe with those people you made a positive impact. And you know, I, it's, it was a way to differentiate yourself and you, you've walked away from it since. But I, I, I'm not convinced that wasn't a good thing, that Distinguished Cure early on and said, Hey, look, we're we're different.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 42:44

Mm-hmm. Maybe. And it, it's, it's, I I look back at it and, you know, there's no going back. So I, I definitely see the positives of, of the tone that it set, but I also, I look at the hospitality part of it and it feels wrong to me now.

the-restaurant-guys_3_08-05-2025_125947: 43:02

So you are a super successful guy, one of the most successful bar owners and restaurant owners in the country, Uh, and we talk a lot on this show about the, things that worked out perfectly in our history. You. Not all things work out perfectly. You opened a, a, a really cool place called Be Hook back in 2011. And you know, looking back on it, if you opened it another time, if you opened now, maybe that that bar has more success than it had, tell us about that place and, and what you were doing and'cause you were doing some cool stuff. There's no doubt about it.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 43:35

You know, I loved Belloc and I loved what, you know, what we were attempting to do. And, but there's art in, there's business and often. Restaurants and bars are the kind of the intersection and restaurant bars, hotels are the intersection of both. I, I think it was just wasn't a great business, but it was a really great bar. Now that being said, it was, it was on a hotel contract. So we made it four and a half years on our five year contract, and the hotel sold, and when the hotel sold, we had the ability to get out.

the-restaurant-guys_3_08-05-2025_125947: 44:10

tell people what the concept was and how it worked.'cause it's fascinating.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 44:13

So Ock, we opened Bell Lock in the winter of 2011. and it was a bar that was devoted to the cobbler and it was named after EJ Ock, who was the, kind of unofficial Storyville photographer.

the-restaurant-guys_3_08-05-2025_125947: 44:31

You need to tell people what a cobbler is.'cause most people are thinking peach cobbler right this morning, or shoemaker.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 44:36

So cobbler, so a cobbler was arguably the most popular cocktail in the late 19th century. there are a few reasons why, but what made it. Kind of groundbreaking was number one, it was crushed ice number two. It was the first cocktail that used the straw. so you didn't have your face in crushed ice and bits. And, but it was also to get things past your teeth.'cause people, didn't have as good a teeth as we have today. Uh, at least sometimes. but it also used fortified wine. But you could make a cobbler with anything. You could fortified wine, you could use vermouth, you could use, um, know, you could use spirits, you could use cordials. It was just this thing that you could do anything with. And, you know, we were so stupid. We were just like cobblers. And then we had a spirit list and a wine list that was so fricking dumb, but also awesome. so basically a cobbler when in a time before potable water was a thing, a cobbler was the equivalent of like a bottled water or like a Sprite. And it was, uh, mostly low proof, always shaken, um, always un crushed ice and garnished with, in a fanciful way, um, fruit season, whatever. I mean, the bigger, the more, the better it was. It's a great cocktail, great cocktail format. The Sherry Cobbler being probably the highest form of it and the most popular form of it. I've had some cobbler with things like Bon Uh, I've had things like, I've had it with Dolce Monas, like, know, you can use anything. And it, they're good. Like a little bit of like grapefruit liqueur and a co, like a grapefruit. LA cobbler is like delicious.

the-restaurant-guys_3_08-05-2025_125947: 46:26

Well, you need to know that there are very few bars that I missed that I wish I hadn't missed, and Bela is one of those bars that I, that I never got to, and I'm like, oh, I should have got there.

Francis: 46:41

Oh, well,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 46:41

we would've loved to have had you. know, by the time we were finished, and I, I've talked to my business partner, Kirk, Opal about it in the past, and we're like, and Kirk, Kirk ran LOC mostly, I'm always like, Kirk, well, you know, should we give Bell lock another shot? Like was low proof drinking, like super on trend now, way ahead of its time at the, you know, at the time. Like, should we give it, should we give it another try and do something? And he is like, no.

the-restaurant-guys_3_08-05-2025_125947: 47:13

He lived it. He lived it.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 47:14

He is like, I lived it. I am good. I never want to do it again.

the-restaurant-guys_3_08-05-2025_125947: 47:18

Alright, so. A way for people to not miss any bars that they need to hit in New Orleans and how to get around in New Orleans and your Mardi Gras and other times is I love your book. pure New Orleans Drinks and How to Mix'em. It's way more than a cocktail book. It's kind of a guide to New Orleans with a cocktail accompaniment all along and. I want you to talk about that book and, and the things, the stories you choose to tell. Mark and I, we were down in New Orleans earlier this year, and you know, one of the things that you see in the news a lot, which touches on what you were saying earlier about, you know, no shorts. I read about European cities especially, but other cities that are small cities that are being loved to death, um, over touristed. You know, uh, Venice is a, a city we hear about a lot, Um, but New Orleans seems to be so oriented around. Tourism that you, that it, you can't be loved to death, like no matter how many tourists come. The stuff that you talk about, about the cruise and Mardi Gras, it's able to absorb tourists, yet keep its authentic character in place. That's our impression from the outside. is that true?

Francis: 48:27

Well. You

neal-bodenheimer--he-him-_1_08-05-2025_115935: 48:29

know, the, the tagline for New Orleans Company, which is our tourism agency, is that New Orleans is built to host. It is. I mean, new Orleans is designed for that. Tourism is our largest industry. that's not to say that we haven't seen some things slide over the years. I mean, I remember my first job, you know, my first restaurant job, not my first bar job at 19 years old, uh, in the French Quarter, and. Having to turn people away that were dressed inappropriately. But now most restaurants are like, look, we need the business,

the-restaurant-guys_3_08-05-2025_125947: 49:01

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 49:02

over the summer. Like, they're like, I don't care what you're dressed like, come on in. And there's

the-restaurant-guys_3_08-05-2025_125947: 49:07

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 49:07

some restaurants, some, some old guard restaurants that really try and walk, walk that line. You know, like GVA still has their jackets. You know, you walk in without a jacket, they're gonna give you a jacket to wear. And I love that. I really do. I think it, I think standards matter. being said. New Orleans wants to be loved. It's what,

the-restaurant-guys_3_08-05-2025_125947: 49:26

Yeah.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 49:27

what we do. We want to host people. it's just part of our culture and, it's, it's important me to, to make sure that people in the world know that, that we, we want you to come to New Orleans. We want you to experience it, but we just don't want you to experience the French Quarter and the French quarter's great. But we want you to get out and experience the whole city. it's not just one area. Uh, and that area is built for tourism, don't get me wrong, but if you want to peel back the layers and see what real New Orleans is, it's not truly in the French Quarter. There aren't just aren't that many people that live in the French Quarter

Francis: 50:05

anymore.

the-restaurant-guys_3_08-05-2025_125947: 50:06

to your point. One of the things that I, let's take Mardi Gras for example, and your book has a great guide for like what to do in Mardi Gras and how to spend your, your, your Mardi Gras, should you visit New Orleans at that time. And you also talk about how you spend your Mardi Gras there. And I guess my point about where New New Orleans to me seems particularly resilient is that even with something like the Mardi Gras celebrations, they're obviously dependent on the tourists that come in by the thousands to enjoy it. But it's. It's still about the crews that have been there for decades and more It's its own authentic thing and it retains its authenticity and yet it figures out a way that can let thousands of people come in and participate. And, and I think that's really unique about New Orleans, that it doesn't become a museum of its former self.

Francis: 50:55

No, it's living and breathing. It's, look, it's

neal-bodenheimer--he-him-_1_08-05-2025_115935: 50:58

ours, but we'd love to share. and that's the thing about New Orleans and Mardi Gras and Jazz Fest and all the multiple things that we do. It, they're, they're ours, but we love to share, you know, that's what we do. That's what hospitality is, sharing of yourself. That's what we do, what all three of us do every night. And that's what New Orleans does every fricking

Francis: 51:25

second of every day.

the-restaurant-guys_3_08-05-2025_125947: 51:27

we did not even touch on tales of the cocktail, which you were on board of directors of. But here's what we're gonna do. Francis and I did a live show from, from Tales this year with, with Jeff Berry, this past

Francis: 51:39

Jeff.

the-restaurant-guys_3_08-05-2025_125947: 51:40

we are going to. Try and do another live show from Tales except in a bigger format with a lot of different guests. And, we're gonna ask if you'll join us for that live show from Tales while we're there next.

Francis: 51:53

I would be

neal-bodenheimer--he-him-_1_08-05-2025_115935: 51:53

honored, and I think you should do multiple live shows from tales,

the-restaurant-guys_3_08-05-2025_125947: 51:58

All right.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 51:58

just one big one. You guys should

Francis: 52:00

be doing all week. Let's

the-restaurant-guys_3_08-05-2025_125947: 52:01

right. We're in, we're in. Let's go. I feel like Mark just committed me to a whole lot of work that I wasn't.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 52:08

I mean, I

the-restaurant-guys_3_08-05-2025_125947: 52:10

Stay tuned.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 52:11

Francis, that can't be the first time Mark has committed

the-restaurant-guys_3_08-05-2025_125947: 52:13

Oh no.

neal-bodenheimer--he-him-_1_08-05-2025_115935: 52:14

lot of work.

the-restaurant-guys_3_08-05-2025_125947: 52:14

We do this to each other all the time. I would tell you usually it works in the opposite. Yeah, it's it's usually the opposite. Yeah, it's true. It's true. Alright, so we prepare for tales 2026, mark and I have just started planning it. You watch it here, Neil. Uh, it's been a long time coming. it's been a pleasure to talk to you. We have admired your work for a long time and it's great to have a conversation. I can't wait to meet you in person again.

Francis: 52:37

Yeah, it's,

neal-bodenheimer--he-him-_1_08-05-2025_115935: 52:38

uh, you know what an honor to be on with you guys, and thank you so much for what you've done to make my career possible, because if it's not for you guys doing what you do, there's no way I could have done what I do.

the-restaurant-guys_3_08-05-2025_125947: 52:51

That's amazing and because. you're from New Orleans I can't get that thought out of my head You just keep doing that voodoo that you do so well, Neal Bodenheimer. Well, uh, I hope you guys have enjoyed this half as much as I have. we'll be back in just a moment. You're listening to the Restaurant guys. You can always find out more@restaurantguyspodcast.com.

the-restaurant-guys_3_08-05-2025_135902: 53:30

Hey, everybody. Welcome back. That was fun. I love Neil Bodenheimer all of his restaurants. By the way, his book is amazing. You should buy it. We'll put it in the show notes. It's, it's more than just a recipe book. thought I wanted to talk to him about that. I didn't get to, So I was reminded of something when We were talking about getting behind the bar of your own restaurant. Mm-hmm. And how when you're behind the bar. If you own the place, it, it's very hard to not worry about the line at the bathroom or that there's a problem in another section, which keeps you from being a really good bartender. Or worse, you see there's an interaction going on and maybe you don't like the way it's being handled and you wanna go over there and you want to go there and you want to fix it. Yeah. Well, and you can't fix things when you're behind the bar. So I have a, a, a tangential experience. So there's a place called the Stage House. I had one of those once I was Levitating above the bed. You mean a transcendental experience? Yeah, that's what I mean. Okay. That's, that's good. Okay. Archie Bunker. You're Mr. Malaprop today. Um, so I was dating someone years ago. I mean, this was. 1990s we'd gone on a few dates. after the second date, she said, well, why don't, why don't you bring me to your restaurant? You have a restaurant. Why, why don't we go to your restaurant? And I said, you know what, we'll do that. But honestly, I. There's a cost to going to my restaurant. You're not ready to come to my restaurant with me. And I said, you know, when I'm in my restaurant, I own the restaurant. I can't not be the owner of the restaurant. And so what I'd like to do is go out someplace where you and I can have a conversation and all of my attention is that with you and hopefully all of yours is with me. If we go to my restaurant. I, some of my attention, depending on what happens, somewhere between 20 and 90% of my attention will be someplace else. And she said, oh, okay. I kind of accept that. And I, we went to the Stage House Inn, uh, which was owned by somebody different back then. Mm-hmm. And we had consulted for them in the beginning. So, and I had worked on their floor a number of nights, so I knew what was going on and where everything was, and where the plumbing was and what the problems were. And we were sitting in the dining room on a beautiful night. Elvin was the maitre d. Mm-hmm. we're having a lovely dinner. We were drinking champagne and eating caviar. when I noticed three tables over, water began to drip down from the ceiling. And I kind of waved Elvin over'cause he hadn't noticed yet. And I said, um, Elvin. Yeah. Okay. Um, the urinal in the men's bathroom upstairs is overflowing again. And he said, oh my God. And he ran and he's running around like maniacs.'cause the thing is, once you stop that flood mm-hmm. There's still stuff in the ceiling and that's gonna keep coming down for another. 15 minutes. So they're moving stuff around in the dining room and guys are running upstairs trying to stop the leak. And I was very calmly drinking my champagne and having my caveat, it's better'cause you're not the guy stopping the urinal clock. And what I said was, I said, this is why we went to somebody else's restaurant. You know why? Because that not my fucking problem. Okay. Yeah. Poor Jennifer has spent many hours alone at our table when we came into dinner. Of course. Sorry honey. I mean, because if there's a leak, you, you gotta fix the leak and whoever you're with is sitting alone in the restaurant cell or, or somebody comes in who you are very friendly with. You need to acknowledge that person, but, or if the mayor comes in or if the governor comes in, or, but it's, it's, it was very funny because sitting at this table, I was facing leak and she was facing me, but once she was aware of the leak, she was a little upset by the leak where I was like. Gimme some more champagne. This is, this is fine. This ain't my leak. It's not leaking on me. This ain't my leak. And it ain't my leak Well, so that was a little story that I thought was tangential. Uh, hopefully you've enjoyed the hour as much as we have. I'm Francis Scott. And I'm Mark Pascal. We are the restaurant guys. You can always find out more@restaurantguyspodcast.com.