430. - Ignacio Mattos

All right, this episode of How Long Gone is brought to you by Stateside with Kai and Carter, a new podcast from The Guardian. And they are using this podcast to slow down the news and wrestle with the questions that we all have about what's happening in the world. And they do it three times a week, Jason. Does that sound familiar to you? We don't really talk about, you know, a lot of international global news items and climates and cultures and sports and things like that. We do talk about fashion and wellness, but for everything else, Kai and Carter are a great place. All right, so who couldn't use more news? Listen wherever you get your podcasts. or watch on YouTube. Oh, how long gone live from beautiful, it's not actually beautiful, it's shit weather, Seattle. Them jeans and I are in separate rooms at the Hotel Sorrento. Smells like cigarettes, carpeted. It's beautiful. It's like if a Four Seasons got beat up and didn't take a shower. No, this is a one season. I love this shit. All right, Jason, how are you feeling? We had a long day yesterday, and I saw Jason eat some weird stuff, so I feel like he might be hurting today. I don't feel good, I'll tell you that. The throwback blog house electro indie sleaze revival party made me feel bad afterwards for a number of ways. Alcohol is probably the first one now. What about emotionally? Because I feel like you put on a brave face. You manned the DJ booth. You played Zed against all odds. The most shocking part maybe is that I was there because I obviously didn't want to go, but I felt compelled to support my business partner in his other endeavors. Did you feel that support for me, or could you have kind of taken it? No, I mean, just the fact that you were there alone spoke volumes, and that was huge to have you in my corner and to kind of have some of my other members of my squad there.

It meant the world to me. No, understood. And I think that I could tell by your dancing that you were in the zone but mainly drunk. And we were at a club downtown that feels kind of like a bomb shelter among homeless encampments. Yeah, so it was any business in L.A. Yeah, basically. But the best part about that venue, because I've been there before to see Rebounder, is that the VIP green room is merely a... tent in the back of the building. It was giving FEMA. All the DJs line up to get your one bottle of Crystal Geyser or Dasani water. Me and A-Track lined up on the chow line. You and A-Track were lining up for government-issued cheese at 11pm. No, but it's just such a strange... Like, I get it. Please, sir, just another Red Bull and vodka for my family. I get it that, like... cali it's like yeah baby it's nice year round i understand that and i don't even mind it's a little bit chilly but it really does just feel like shit it's not it's not even like yeah it just doesn't feel special and the whole point of a green room is to i would i mean i guess some of them feel special in nasty ways but they still feel special they don't feel like you're waiting to get your oil change no that happened to us when we were in denver and that venue that we were playing the green room was just uh a converted like winnebago yeah yeah yeah and it just had yeah It's really like, all right, here's the room that you sit in right before you're about to perform in front of hundreds or thousands of people. The energy has to be crazy. The spirits are high. The juices are flowing. Why don't you sit in this back parking lot? Like, I mean, it had all the decor of a Christmas tree lot at Walmart. And then that's where the talent is wrangled. The green room at the Dim Mac party was giving Mr. Jingles. But, you know, what are you going to do? But it was fun playing that music, and I had fun DJing. It was cool. I'm not mad at it. No, no, I had fun, too. And if you guys want to see Jason in all his glory, just check out thecobrasnake.com. You know Mark captured Jason.

building with all his homies from back in the dizzy um so it's it's it's nothing to see jason gone off tequilas wearing the all new how long gone seattle colorway ball cap yeah which which i did leave on the plane yesterday no you did did you i don't know i can't find it nowhere All right, so we got to Seattle after some mishaps at beautiful LAX. Thank you to our Delta family for taking care of us. They didn't really take care of us that much. We went up to the gate that we were late at because of things that were not our fault. That's right. You're like, hey, here's a situation. This happened, this happened. This got delayed. We got stuck in that thingy, and there's a bus that was not coming at the right time. You know, and we're here now. The plane hasn't taken off yet. What's going on? And they're like, go over there. Info die. Info die. Yeah, the guy who was in charge of helping us rebook was literally like, if I can get these two fucking idiots out of here in under two minutes, I can get back to my Roblox game on my fucking Android. Like didn't look up, didn't engage in conversation whatsoever. Yeah, I can get back to looking at the Fenty runway show on YouTube on my cricket wireless. Look, I know that you don't want to do this job. I understand. I wouldn't want to do it either. But unfortunately, you signed up for this. And we're being nice. It's like we're yelling and screaming. We're being like very nice and amendable to this whole situation. But regardless, we did make it. To Seattle, we are in Frasier mode, and we went to a very weird place last night called Deep Dive that was inside of a geodome that was apparently paid for by a friend of the show, Jeff Bezos. Yeah, it was called Bezos Balls. It was called Bezos Balls, I think Seattle residence. Because it's a spherical building. It's two spherical buildings, so truly nut-esque. Good point. Our waiter looked like Robert Downey Jr., but he had a twisty mustache. And Jason ordered a sherry, first of all. He pulled it out of his curious case of antiquities. This was steampunk Robert Downey Jr., who was like...

The way he described the menu made me want to absolutely punch him in the face. Everything about this guy, I couldn't have hated more. Everything about it. He was a very professional waiter, but his personality and the way that he tried to engage with us was just really grating on my last nerve. It had been a long day, and the food was actually pretty good, but it was just a little weird and all over the place. I kind of like the personality of guys like that because they are annoying and they are bad, but they... They have an energy about them that is letting you know that they are confident in what they're talking about. That's true. That's true. But, I mean, if I'm trying to find any good part about them, but, you know, it's like that kind of guy where, like, you're at the restaurant and you're like, and here's this and this and this. And, pardon my French, but the lemon aioli is fucking awesome. Yeah, yeah. And you're like, ooh, I mean, oh, okay, okay. Yeah, yeah, yeah. I mean. I can't even explain this place. If you live in Seattle, you know, and the idea is that we probably shouldn't have gone there, but Kashanson over a list of restaurants, and I wanted to pick the one that was kind of the dumbest. Yeah, yeah, yeah, yeah. There was a Bezos mention, so I was like, boom, do it. And then Jason was able to order a $30 hot dog that was as thick as a fucking soup can while I... tried to sustain myself on oysters that felt small, I would say. Pacific Northwest oysters, not gigantic. As well as some cachoe pepe crackers, which I say were the highlight of the menu. They had a nice little kick to them. They did have a kick to them, and I'm glad that the star player of your team was a bowl of crackers. That's where your culinary pilot's at. They were pretty good. I mean, the food overall was quite bad, but... You know, the crackers were nice. I love the crackers. And let's not forget the spicy nut mix, something that I look for in any place where I go. Yeah, I like to go to a place where the cocktails cost $24, and they hand you some fucking barbecue peanuts. To be fair, the cocktail list was the size of Encyclopedia Britannica, so you have to charge $24 a cocktail if you're going to offer that many. It's just a number. My body feels violated eating that food. No offense to our friends who took us there. Sorry, guys, for poo-pooing.

It's not you. I actually don't think it was that bad. I just think the whole thing was so weird that it clouded the experience. That's my personal... I guess I didn't eat enough, though. Actually, the croquette was pretty good. That was the worst thing ever. It was so bad. The croquette was pretty good. That was the worst thing on the menu. Well, bro, I mean, look, my choices were a cracker or a croquette, so what do you want me to fucking do? I know, I know. I mean, don't make this about you. This is about whoever made that terrible fish. terrible fit no it was a funny it was a very it was a very funny place but seattle's a funny bezos don't eat there seattle is it has such amazing food and i should have chosen a restaurant i'm beating myself up now i don't know why this is but it's it's funny so that's all that really matters no i mean the problem is now that we have a podcast we have to eat for content yeah that's right because the food is good like we have to eat at It's gonzo journalism. We're going to go eat at Dave & Buster's today, and it's going to be crazy. But I did learn last night at dinner, which is a crazy fact, that one in four residents of Seattle work at the Amazon Corporation, which is pretty fucking mind-blowing. I mean, obviously, that encompasses all departments and all levels, but still. From the rooter to the tutor. Exactly, but it's still pretty fucking crazy. You know what I mean? That's a pretty staggering number. Is it giving Monopoly vibes? It's giving Monopoly. I mean, it's also, I guess the only other thing here is, of course, the other small companies like Microsoft and Boeing. So they kind of got everybody settled. But that being said, all you guys that have these nice, cushy corporate jobs, we'll see you tonight at How Long Gone at Madam Lou's. We will be accepting cash and Venmo. We forgot the credit card reader. So make sure to tip your bartenders. No, we didn't forget it. I just can't find it. I can't find it. That being said, we actually have a Food World guest today. who I've dined at all of his restaurants, and they're good. So that's great. It's an odd U-turn for our normal. Yeah, he's done. I've eaten at all his restaurants. You know him. Ignacio Matos is his name. He is the current reigning king of New York City dining. You know Estella as President Barack Obama's favorite restaurant.

He's the master of the end-dive. He reigns over Corner Bar, New York's hottest bistro, in the quote-unquote Dime Square neighborhood. He also is launching a new restaurant, a fine dining establishment, which I have, no pun intended, roast him about when we had dinner the other night. I was like, why on earth would I want to sit through 12 courses of your slop? He didn't kind of see it my way, but... Well, let's kind of continue that convo where it left off. I'd like to be a fly on the wall. I don't want to put words in his mouth, but Layla seemed to agree with me a little more, but didn't kind of want to cause problems at home, of course. And you've probably... I've been lucky enough to slurp that delicious Cacio e Pepe. at Ultra Paradiso with beautiful Sienna Miller in my... On your sight line, on the horizon. I'm looking past the noodles and I see beautiful Sienna in a Chanel jumper while I've got butter and pepper on my lip. I didn't know about that. I didn't know that you dined with Sienna. I didn't dine with her. She was in the restaurant. Um, while I was also in the restaurant, Chris, I'm trying to create a little fan fiction. Come on. I understand. I'm a storyteller. I know you are. I know this podcast is really about storytelling and community building. Check us out on discord. Um, but, uh, let's, um, let's go to beautiful NYC and talk to the busiest man in restaurants. Um, and find out how he made, um, such an interesting green. So popular, Jason, you know, I don't know how you feel about the end Eve, but. I feel like you weren't checking for it before Ignacio put it on the radar. That's false, but cute, cute. And also the pronounce, I don't know if I'd call it a green. What would you call it? I mean, I guess it kind of is. I would like to know because I've never seen a green one. It's usually kind of white or pink or something. Anyway. That's true. It's more of an on-dive, not an end-dive. I'm not going to fake pronounce things like I know.

because obviously I don't cook. I don't go to the local green markets. No, I'm saying you're so white that you should say endive. Endive. So you're taking the first syllable, French, and then the last syllable, English. You've got to go American all the way. All right, so let's go salad endive. I'll eat your fruity little endive salad. All right, well, let's give Chef Ignacio... a jingle and hopefully he can put down his cheese grater and kind of talk to us on this podcast. My macro plane. Look at my macro plane. This episode of How Long Gone is brought to you by a new podcast from The Guardian stateside with Kai and Carter. This is covering a lot of our bases, Jason. It's trying to slow down. The news and wrestle with the questions we all have about what's happening in the world. And I know you particularly have quite a lot of questions. A lot of questions. But how often? Because we do this podcast three times a week and that's a sweet spot. How many times do they do? Three times a week. And I have a feeling just based on the platform and these talking points that they're maybe going to be covering different stuff than we do. That's just a guess. The Guardian is not some billionaire owned. They're not afraid to say what they want to say, brother. Yeah, Rupert ain't sniffing around in what journalists Kai Wright and Carter Sherman are up to over there at Stateside. But yeah, listen wherever you get your podcasts. You can watch it on YouTube. It's three times a week. And who couldn't use more news? Especially when it's not from here, let's say. Give it a listen. Give it a listen. Oh, this is huge for me personally. This episode of How Long Gone. It was brought to you by TaskRabbit. Oh, baby, let me tell you something. This is not a joke. I use TaskRabbit a lot because I can't do anything. You need some art hung? TaskRabbit. You need something put together? A cabinet? Got to reach that cheese grater on the top shelf? TaskRabbit. Anything you need, TaskRabbit can take care of it for you. How it works, TaskRabbit connects you with skilled taskers in your area. They can help you move. They can assemble furniture.

repairs, yard work, mounting, and more. You can search for a Tasker based on cost, skill set, availability, and past client reviews so you know exactly who's showing up and can have confidence that they know what they're doing because Taskers have assembled over 3.4 million pieces of furniture, completed 700,000 home repairs, handled 1.5 million moves, and the numbers are just going up, Jason. Yeah, throw a little money at the problem. It's not so expensive, and that job that you really don't want to do is something that another person out in the world, is very good at doing and would gladly do it in exchange for a little bit of money. So... When life happens, your to-do list grows. Get ahead of it now and get $15 off your first task at TaskRabbit.com or grab the TaskRabbit app using promo code HOWLONG. Taskers book up faster, especially for same-day tasks. So book Trusted Home Help today. That is $15 off your first task using promo code HOWLONG with the TaskRabbit app or at TaskRabbit.com. This episode of How Long Gone is brought to you by Squarespace. Obviously, Jason, you and I spend a lot of time on the World Wide Web, so do our peers, our listeners, our friends, our colleagues, maybe even your parents if they're freaky. And if you're doing anything in the world, writing, taking pictures. I do topless boxing. You need a website. Exactly, a website that works, that does what it's supposed to do, that allows you to be creative but also business-minded. Jason, there's one place to go for that, Squarespace. Yeah, Chris, I'm over here. I'm modifying calculators and putting Claude inside of them so you could cheat at school. And I just want a place where I could, you know, have everything all in one place. I can have the SEO tools so those future graduates can find me. And, you know, I'm able to accept, quote, unquote, donations for my services that might be gray area. You know what I mean? And then email campaigns. Hey, I got a new 2.3 version upgrade. Boom, boom, boom. Get the analytics going. Raise some money. Show your investor all of your cool analytics of what's going on. They're going to want to get in early. And we can use Blueprint AI to make your website look as professional as your competition, if not more.

So head to squarespace.com slash howlong for a free trial. When you're ready to launch, use offer code howlong to save 10% off your first purchase of a website or a domain. Sometimes Chris has to ask if it's in. Great, Chris. That says a lot about yourself, Chris. Exactly. That's how you're going on. Man, fuck you guys. It's okay. It's a small penis. It's fine. All right, Ignacio. You're actually very sweet. Thank you. That's nice. Yeah, thank you for putting it that way. Welcome to How Long Gone. It looks like you're coming to us from a back-of-house jail cell. Is that accurate? Yeah, for the last 22 years, correct? Okay. So this is like a back of house. It's like an office slash storage slash accounting slash potato peeling room. Is that kind of what it is? Yeah, like a restaurant office. You do as much as you can out of the space you have. Is that where you sign checks and stuff and also watch your YouTube videos? Or do you try to kind of get out of there as fast as possible? How do you know I love YouTube? It's a lucky guess. What kind of videos are you watching on YouTube? He's watching Alison Roman. I love Alison, but definitely not watching Alison Roman. I love her, but no. But yeah, I don't know. I've been watching the World Cup and stuff like that, you know, interviews and things like that. That was the last thing I watched. We're allowed to talk about soccer, like football or no? No, I mean, I'm bored by it, but since you're European, I give you a pass to speak about it because it's your culture. I'm South American. Oh, my bad. You are definitely insulting me right now. That's like a straight-up attack. Ignacio, how far did Uruguay get on the World Cup? It was far enough, you know? Far enough? Today it was far enough. Listen, we had two World Cups, 1930 and 1950. I know it's like old history, but, you know, we're pretty fine.

Judging that we're a 3 million people country, and you have to select 11 players, half of the population are extremely old. And then you have to, you know, we scrape around to pull those players. And we do decent. Yeah, it's a small country. I like to say. The team is still in a rebuilding period, and it's been like 30, 40, 50 years. I understand. It takes time to kind of get new blood out there. Wow. Yeah. Wow. You're really trying to make friends here. Okay, I got it. No, no, no. Now, did you grow up playing the beautiful game, or were you already in the kitchen while all the other kids were running the field? No, I was definitely. Everybody plays football there. For a moment, I thought I was going to be a professional soccer player. Really? Yeah, and I went to two big teams, and I went and trained for one of them. It was too much, you know, and my body was too small for the big field and I couldn't keep up with the big field and the training. I didn't have anybody that, you know, pushed me. to do it and i i just quit and so you got you got pretty far then yeah 13 years old it wasn't just like a dream it wasn't just a dream but uh yeah it felt like a dream yeah we can't have you yeah we can't have you tear your acl at this point i mean people would go hungry yeah and i actually blow up my acl years ago doing jiu-jitsu and since then i kind of slowed down on that discipline and yeah, but I really blow it up and I had to get a replacement. So I have a cadaver on me. Really? Yeah. So you, when they give you a dead person's knee, do they, do they tell you any information about that person? No, no, no. I was, I just, you know, how healthy he was. No, no fit pics or anything. No, no, no information. When you, um, when you were doing Brazilian jujitsu,

How did that affect your walking around energy? Were you an angrier person before and then you became more calm? Yeah, I know. It helped channeling a lot of energy. It's also very cerebral. Sometimes it's funny when you talk to people that do Brazilian Jiu-Jitsu. Everybody starts geeking out. I don't know. I think it's a pretty incredible discipline. Yes, it helped channeling. you know if you have way too much energy but it also it's very cerebral so you really have to think and you really need to think about you know just staying calm it's always a way out you know it's holding one second more oh yeah yeah and not letting emotions get on the way it's it's a it's a pretty incredible discipline it's kind of endless You know, possibilities, particularly if you're doing with a gi. Yeah. And I was lucky enough to train with Lucas Lepi, which is, I think by now, is seven times world champion. Yeah. So it was very, very intense training. You know, like this guy was going to, you know, pretty much the, you know, the World Cup of Jiu-Jitsu, the Mundials. And, you know, and we were all trained. I was training six days a week, class going. and working full time in a restaurant. That's my thing with jujitsu, because a lot of our friends practice as well. It just seems like the time commitment is very large. Well, you're so busy, you don't have time to do cocaine, Chris. That's kind of the idea. Oh, okay. I see, I see. Fair enough. You know, your hands are all messed up. So, yeah, it's a little bit unfortunate. You know, you kind of walk like a gorilla at times, you know? It's not the most charming look. Yeah, I was always... curious to see how it felt walking around just knowing that you can just kill everybody. Yeah, right. You know, it must be a fun feeling to have. I don't know. It just gives you, you know, I think it gives a lot of, I don't know. Like, I don't think it's the last thing you think it's about, like, fighting someone. I think it's, you know. Okay, and this is not a culinary reference, but did you have cauliflower ear at some point?

No, I make sure, like, I don't love cauliflower that much, too. I have a pretty good amount of stupid tattoos on my body. The last thing I need is, like, cauliflower ears. It's not cute, Luke. It's not cute. It's not cute, but there's something, I don't know, there's something about it. When you see a guy who has cauliflower, I guess anyone, male or female cauliflower. It has an energy of, like, I've killed before, and I will kill again, and I need this person to be inside of me sexually, you know? Yeah, it's true. It's very attractive, and I think... But I also... I think maybe the... I wouldn't want to have it, but I do like to see it. I don't know if that makes sense. I know that's weird. Yeah, it's like your thought with children, I guess. Yeah, I don't like to see them either, actually. That's different. Touching them also, they're not pleasant. You know what I mean? Like, imagine... Yeah, like having somebody that you want to lick that ear. Do you want to lick that ear is a great question that's never been posed on this podcast before. Some people do. Some people do. Let's talk about chef tattoos. You mentioned you have a lot of tattoos that you may not like as much anymore as the day you got them. How many photos, how many of them are vegetables or like side profiles of a pig or a cow? No, I have no chef tattoos. I'm like you guys. I'm from a hardcore straight edge period, but I was lucky enough also of not getting like excess tattoo on me or anything related to that. They're like pretty random and, you know, some are pretty stupid. It's like the back and right arm. Jason has some stupid ones. I don't, of course. All mine are very cool and perfect. It causes some problems between us. Which are the most disgusting tattoos, I might say so. Beautiful tattoos are kind of unfortunate. As unfortunate as bad ones. I agree. Curated.

Extremely curated, you know? It's missing the point of a tattoo, if you ask me. Yeah, if I look back, if I look, yeah, if I see the kind of koi fish, you know, sleeve poking out of the shirt. But when the koi fish sleeve is that person's first and only tattoo, they just get both arms sleeved in one weekend, and that's all they're going to ever have. Don't trust that person. What about face tattoos? Do you trust these tattoos? I don't trust them on white people. They used to be cool before every rapper got one on their 18th birthday. I mean, they're probably good for dating. They're probably quite comedic. Yeah, it is quite comedic. It's good for dating. It's not good for meeting the parents. No, I mean, I think it's crazy because... I, um, you know, growing up, like we had a lot of tattoo artists, friends, you know, and they'd be like, I won't do face tattoos. Like there's a crazy suicide rate for people that have face tattoos because like society shuns them, you know? And now it's, it's literally like high school seniors have, have, you know, their, their initials on their, on their cheek. It's crazy. I think they're pretty fucked up. I like, there's no judgment, but it's no, yeah, it's no one time that I see a face tattoo and I'm just like, what the fuck? You know, like I think it's inevitable. You know, I'm like, I am judgmental with the face tattoo. I'm like, how the fuck did you get there? I agree. And the pain alone. And it hurts. Yeah, it's crazy. It hurts. It's crazy. Luckily in my, I mean, we all can relate. We have these beautiful, thin kind of angular faces, you know, so it's not like, Ignacio, I know you're probably close to our age. I don't think you've started getting fillers yet. So like you could feel that, you know what I mean? Like that cheekbone. It hurts. How do you ever guys have a facial? You know what I'm talking about? Like when they clean your skin? Yeah, of course. I've had a few different kinds of facials, yeah. Wow, that's great. Who read that? You, Chris? No, that was Jason. No, that was me. Jason, you love facials. I love facials, first and foremost. That's one thing you got to know about me. Okay. But, yeah, put it on my cereal, whatever you want. But when you have the facial and you have the extractions... Yeah, yeah, yeah.

yeah but like that's the only time i cry like a baby yeah that shit alone it hurts like a motherfucker and motherfucker like a face tattoo forget about it the when people get the eyelids tattooed oh the eyelid tats crazy crazy oh i used to get my haircut um in new york and the the woman who shared the studio with my hairstylist did the eyebrow tattoos and she was making a fucking fortune it was crazy um ignacio we were talking a little bit before you hopped on um and it reminded me of something like a lot of people will talk about chefs and and and how like you know it has this glamorous rock star job but then chefs will always say like you know actually a big part about being a chef you know if the if the toilet overflows i'm the one who's got to plunge it or you know all that stuff is that still going on in the restaurant world in your life, or have you worked hard enough to where you don't have to be the guy who, you know, cleans the puke off the bathroom floor? No, I mean, there is, you know, more structures in place, absolutely, but I still get involved, and I'm like, you know, I enjoy doing, like, things that most people don't like doing, you know? Okay. But you always have to jump in and do something odd, you know what I mean? You never get told. You were saying that you like to do stuff, you know, like work with your hands and things like that. That's like a part of you that no matter how successful or big or rich you get, you still need to, like, use your hands for stuff. I mean, I think it's important. I think it gives you sanity, you know? I think it's, you know, if that's what you need to do. For me, it's very helpful to be able to do things with my hands. I actually, you know, at times... I'm not doing as much as I would like to. And I'm trying to figure ways of how to get more into this handy thing, you know, but yeah, but it's, it's tricky at times, you know, you have a chef at eat places and you want to empower these people and give them room and let them do it. But, you know, I still, you know, I love what I do and I love cooking and I love figuring it out, have to come up with new things and have to do it better.

Yeah, by the time, it's tricky when you have four or five places and you have to bounce around. There's too many. Well, I was going to apply because I'm not a big cooker. I don't really do much of that stuff, but I was hoping to do a little apprenticeship. So if you need anyone to kind of do the overnight porter stuff, I'm available during the holidays. Sweet. So you're going to be in New York when you're here. I'm shooting an email today. I wonder what the hell are you doing. I'm pretty good. People have this idea of me that I'm not like a manual labor cat because I'm kind of a CEO vibe, which you can probably feel. Yeah, that's the vibe you gave me when we met. Yeah, exactly. Much like you, I'm willing to get into the weeds for the greater good of my people. You know, and I think we can relate on that. He likes to roll up the sleeves of his Hermes shirt and get in there and do the hard work. I'm down to do that. Hermes is good. It's a good look. Hermes is very good. One day I'll be able to afford it. It's a good look for the night porter. Yeah, yeah. Well, let's actually talk about fashion as a segue. Most chefs are terrible in the world of fashion. You seem to have a decent amount of swag going on. How much free shit are you getting? Are brands sending you clothes? Are you having to turn away packages in the UPS man every day at the Brownstone? What's going on? I don't know. Do you guys get the stuff that you guys like? No, no, never. Never. No, no, no. You sure? I mean, every once in a while. Every once in a while. Honestly, every once in a while. It's rare. It's rare. But usually, unless you're like Brad Pitt level, I agree. If it's free, you're probably not going to love it. Exactly. So that's where we are and what I am, too, you know? Like, trying to figure out how to get to the Brad Pitt kind of level. Sure, sure. So we're all just trying to get to the Brad Pitt level. That's something we can all relate on. But also, I mean, Chris, I don't know how you feel about this, but, like, in that world, Chris really likes to pay for things himself. Like, he likes to work hard and spend his money, and that's where he gets pleasure from.

And some people, no matter how famous or rich or successful they get, they still are just like so cheap and they still want everything for free. Where do you land on that one, Ignacio? I'm kind of like where, I mean, I would love the free stuff. I just don't like, you know, I like buying the stuff that I like. You know what I mean? I don't like, I don't need many things, but the things, I really believe that comfort is, it matters to me. I think it's important to be comfortable. And I like to pick the things that I like. I kind of hate shopping. But with time, I kind of learn to try things. Well, unless it's the... Unless it's the Union Square green market, we all hate shopping, Ignacio, and that's something that I understand completely. Why does it feel so good to go to the Union Square green market? Do you guys go to the market in LA? Yeah, definitely. I actually hate farmer's markets. I think that they are kind of the end of the line for annoying white people, but you have a reason to be there, so it's a little different for you. It is. Yeah, I agree. like a funny scene in there at the market funny like you mean like you go to the santa monica farmer's market on a wednesday at 4 a.m and it's you and nancy silverton fighting over the last sun gold tomato or something like that or is that what's going on yeah but those battles are like yeah they're kind of real yeah i mean you can pre-order stuff once you build a certain relationship but it's really you know it's very factifying to go early in the morning and you know Particularly when you know that you're getting something that is quite unique. You know what I mean? The season changed so much and all of a sudden you get this perfect tomato. And it's only a window of 10 days and you just get it like the first day that they are at that market. And you're just taking them all. And you just, you know, and you pay a lot for it. And you probably want to charge something that it doesn't make sense because whatever, they were expensive. But it's totally worth it. It's just like, it's fun to do this kind of stupid thing.

extremely early you grab everything that was there and you know that no one else is having them yeah that's exciting and then and then you go on your instagram stories and you and you say like hey here's my four cases of harry's berries it's like i'm gonna do some gelato tonight and everyone's like okay i'm making a res i need to have this first of the season flavor yeah it's it's exciting and then your your high level clientele You give him a text, yeah, you know, we got the chanterelles in or whatever it is. I would like to know which chefs you've gotten into physical altercations with over some mushrooms. Hopefully it wasn't Flynn. I don't know if he is also a black belt. Flynn, Flynn, Flynn, Flynn is cool. I respect that he's there all the time. I saw him here at Loli a few days ago. No, but I have a funny story about mushrooms. It's like maybe... How long ago was this? Like 14, 15 years ago, I go to Union Square. And it's like, it was when I just moved here, like in 2006. And it was this guy that had all this incredible stuff that he would forage before foraging was schooled by Noma, you know? Yeah. And all the Scandinavian things. And this guy, I just go there. And he didn't go in the market then. It wasn't like the hot spot that he became. Anyway, I'm there and I see these morel mushrooms that they were literally from like a photo on an encyclopedia, you know, they were like, this is like, these are not real. You know, I thought it was tripping. No. And it's like a basket. And I'm just, I just go very confident. And I'm just like, well, I take them all. And at the same time, I'm asking him like, and I guess he didn't understand because my accent, like whatever, but I asked him the price. He didn't understand that I want them all. And he goes like, $99 for a half a pound. And I was like, whoa. And I just stopped. But back to what we were talking about, I was like, you know what? I take them all. But also, I was in the situation where I say that I want them all. He didn't understand that I want them all. They were absurdly expensive. And the guy goes like, I can't sell them.

them all to you, they're for everyone. I'm like, for everyone? Who the fuck can afford this? This ain't for everyone. I don't even want to buy them. I just buy them because I feel embarrassed of taking them after I say that I would take them and they're beautiful. Anyway, yes, I get into an argument with this guy and after that I never stop at his... stand and he always gave me a dirty look and he hasn't been there I don't know what happened with him but yeah Yeah, I get into an association with that guy. And he was like, for everyone. Like, who can afford like $99 for half a pound? It's insane. Well, also, that's bad business on his part. If my job is to sell the shit that I'm growing or foraging in this case, then I'm going to sell it all to the highest bidder. That's my job. This isn't a charity. Exactly. You're home earlier. Well, Chris, you don't know how, I mean, put yourself in the boots of a mushroom forager. You know, they're a lot more diplomatic. They want... And a lot more democratic. They want everyone to have a good, great time. They're very anti-capitalist, I'm assuming. No, no, I get it. I get it. But it's also, I don't know. I just feel like that job is not always particularly high paying. So when the money is there, you got to take it. That's my guess. I mean, when you go buy a Rolex or something like that, it's limit one per customer. True. Yeah, you were talking about... yeah getting rich and this you know i don't know like with this industry is like such a misconception you know like in terms of it's a tough business back to the conversation of getting your hands dirty and you know and the idea that people have you know you have five restaurants they think you're just like jumping in a pool like the only thing you do is have espresso and stuff exactly I want to know why chefs, people like yourself, why can't you just have one restaurant? Why can't you guys fucking relax? Why do you got to open one every year? I know you're getting these operator deals and the real estate's good. People make you an offer that you kind of refuse, Chris. Yeah, but I really don't. There's nothing like chef restaurateur types who just must keep it going. They cannot rest on their laurels. They can't have one restaurant. It's nowadays.

I had to make money with one restaurant. You know, back in the day, the cost of everything just went so high. And it's just difficult to make money out of one. And in order to make some money, you have to build a certain structure and you just divide it between multiple locations so you can justify to have certain positions and roles and people with certain experience. The other way, you're very limited. in most cases and then it's a little bit of masochism too sure of course yeah what i yeah i mean i had a feeling that makes sense about like where the more restaurants you have the more broccoli you can buy and the and you get a better price on it because the profit margins are so fucked up and that's how you actually start making money when you're buying in bulk that's why no boo It makes so much fucking money because they just buy it all. We're talking about a restaurant. Nobu is your favorite? Nobu is not my favorite. Nobu is my favorite. But I guess they would be a good example of a restaurant business that's run well because you have the high-end stuff and whatever fish doesn't work for that. Then they move it over to the hand roll spot. and move the other stuff over to Sugarfish. I don't like it at all, but from a business standpoint. I would like to hit... Let's go to Nobu next time I'm in New York. I think that would be nice. Listen, I know you're sophisticated. We talk a little bit about restaurants, and I kind of respect where you're coming from, Chris. Expand on that, please. Expand on that. Where do you think he's coming from? I was explaining to him my theory about... how we want a great vibe and the food to be good. It doesn't need to be this whole fucking thing. I was joking about his new concept that's going to have, what is it, 18 courses? No, take it easy. Why are you just misleading the information? Actually, it's seven courses. We agree that 18 courses was too much. Seven courses is reasonable. No, I agree. How many of those are, I guess,

I would like to go through the sizes of the courses. You know what I mean? Because is it, is it, does it get larger or are they all about the same size, you know, barring the amuse-bouche, et cetera? Oh, they get, they get, you know, like, well, actually the concern that we have is like overdoing it and doing way too much food. So we, we're playing on, on, you know, like what the right amount on, you know, like, yeah, the appetizer, it's like kind of gradual, you start like a little bit smaller and it goes bigger. But, yeah, you know when I live hungry, I know you want to go to Scott and get a slice after, but I don't think you might need to do that. Okay, so you're guaranteeing me that if I come to the new fine dining establishment at the Nine Orchard, I will leave full and not need to stop off for a slice. That's a promise that you can make to me. It's my word. It's my word. Okay, that's good. I take it to Houston, and I make sure that you're happy. Okay, perfect. Houston, Sammy. Perfect. What is it now? Are there any standouts on this new menu that you're quite excited about? Is there something that you've been kind of concepting and you're happy you found a place for it? We, well, like the whole idea is to play, take this classical and traditional approach, like the Inspirations is like, like they're like kind of growing up flavors, you know what I mean? They're like flavors that we're going to be taking chances and it's a little bit. It's a little bit of hedonism on it and, you know, and type of ingredients that we're using. But at the same time, we're playing with some of these things. We're doing some, I don't know if it's going to be your thing, but it's like sea urchin and blood cake, like blood sausage. Kind of sushi, like it's going to be grabbed on seaweed and blood cake and sea urchin. That's like a bite that we've been working on. We've been working also with this lamb and seaweed salad. Lamb and seaweed. Okay, so this is sounding like, like you said, a rich hedonistic meal where you have some slutty red wines and you get fucked up and you get all horny on greasy food. It sounds amazing, actually. Bacchanal-esque. And I think it's, you know, like this type of restaurant, it should be like that, you know?

to feel, why not getting all horned up? Yeah. Excited. I mean, because as we get older, me going out to a nice dinner is sort of my version of going out. Like, I'm not going to the club until five in the morning unless I'm getting paid to or something. Like, that's it. I'm going to have an amazing meal and get it all done. And then I'm going to go home and, you know, hopefully continue my horned up session. So tell us about that. I'm much more interested about that than that. The many courses. It's better to have sex before dinner. It's better to have sex before dinner. But if you're able to create a meal as a chef. That allows you. Have a full seven courses. And the pacing is correct. The ingredients are right. And you're still able to go home as a 40-year-old person and have sex with your partner. You have struck gold. And that's something that you should try to focus on for 2023. What about the next morning? I think we kind of have to do it. I prefer the next morning. You prefer the next morning. Yeah, you guys just, you know, it's just, it's hard to have it all. You know what I mean? You have like a meal. It's hard to have it all. On top of that, like, great sex. I think it's pretty. It's asking too much. It's a little ambitious. People talk about umami as the missing flavor, but. Having sex after could be the new umami. What do you think? It's a lot of umami in sex, no? Yeah, it's a little sweet. It's a little sour. It's, you know, it doesn't, it tastes like a lot of flavor, but not, the flavor is not coming from salt. Yeah. It teases the spirits. Yeah. I'll look into that. Yeah. And then afterwards you're like, oh, I just, I got us two cortados and a couple of croissants. That works every time. I was going to get you juice, but it wasn't fresh. So, Ignacio, when you first dreamt about becoming a chef and that became a goal of yours or you're working towards, did you ever think that you're going to have to do so many photo shoots in the front of house of your restaurants? You know what? No. And I actually don't love doing it. But I'm also, you know, back to, you know, if you have to wash dishes, I'm happy.

doing it so i don't know i just do what i have to do you know what i mean i know what you mean i don't love it okay i saw a good photo of you holding a microplane kind of like a gun where i think it was on airmail i think it was on airmail you're just you're just worse like yeah my girlfriend is being tortured me with this new you know what i mean like making fun of me and taking and all these photos and like how i'm i'm not making fun of you this is unfortunate So I'm holding a microphone. Yeah, shut up. Well, you were talking about your girlfriend kind of giving you shit. My girlfriend gives me shit all the time for all of this stuff, and I think that it's unfortunately important, and guys like us need that. I agree, and I think we deserve it too. I like to give everyone in my life shit, but also people love to bring me down a notch, and if your partner's not bringing you down a notch, I feel like it's not healthy. No, absolutely. Those are the good ones, you know? I agree. Anyway, microplanes. No, I don't love taking... I love microplanes. I do love microplanes. And I would take three microplanes if microplanes want to send me... Actually, I would love three microplanes. I don't know if that was clear. But I don't know. I personally don't love it. I think it's great. I do love it. I think it's like a kind of a... Because we romanticize chefs now like never before. So I think that like... What do you think is that? I think food is just the most, the easiest thing for the most people to kind of experience, if that makes sense. It connects with the most amount of people in the world. You know, music and film. And art are a little, this is so divergent. Also, we're eating more than we've ever eaten in our entire lives. So, you know, if you can make amazing food, you're more important than Mick Jagger nowadays. Yeah. And also, I think that the thing that's happened is television. I mean, you know, like once fucking Top Chef and the Great British Bake Off, you know, those are some of the most popular TV shows of all time. And it shines a light on how difficult it is to be good. And I think that it makes it.

easier for a regular person to kind of want to go have that experience. Uh, whereas maybe before that they didn't, they're exposed to it in a new way. I love food. I do. Food is my love language. I don't know about yours, Ignacio. Yeah. I'm not eating as much as I used to, you know, like I, I don't know, after I started Googling, seeing like how much, how many calories certain things have, it's kind of, you know, and I've just been shoveling croissants, like. Yeah, but I have a theory because I used to talk to Flynn about that. I have a theory that if you're the kind of person that just like has a croissant every morning, you're not fat. Only skinny people do that for some reason. It's like an attitude and a spirit that you have. And if you do it, if you eat croissants the right way, you'll never become fat from them. Yeah, I think you're right. So tell me how you eat your croissant. Croissant has to be in the morning, black coffee, maybe plain, just a plain butter croissant, and that's it. Because even though croissants have a lot of calories because it's just butter and carbs only, but it's also very light. It just weighs like one ounce of air mostly, and if you have the right attitude and spirit, you won't gain any fat from it. And don't quote me on that. That's not true. But I want it to be. I want it to be. We all want it to be. I mean, Jason and I are in Seattle right now because we have a show, and the closest place to get a coffee this morning was this bakery, and I walk in there, and it's just an assault of delicious pastries everywhere I look. They've got scones. They've got croissant. They've got fucking cookies. They've got brownies, everything. But I am able to resist that because it's hardwired into my brain that having anything like that in the morning is so bad for you. And the reality is it probably isn't as bad as the other stuff I'm doing, but I just can't shake that mentally. There's no better time to have those things so your body can burn it off by the time you go to sleep. The worst thing is have that flourless chocolate cake 10 minutes before bed, Chris. I don't want to talk about it. I love flourless chocolate cake.

I don't trust anybody that says they don't like chocolate. I agree. Oh, really? I agree. It's like pizza. Yeah, it's like, what not to like? I'm more like a vanilla. Listen, they're completely different. I still love vanilla. I still love chocolate. How not to love chocolate? It doesn't make any sense. It's like, yeah, saying that you don't like pizza. I don't care who you are. It's just full of shit. I agree. It's universally delicious. You know what I mean? It's not even an argument. No, no, I agree. I think pizza, chocolate, there's probably a handful of other things we could add to that list of universally delicious that is kind of should be agreed upon by all parties. But, you know, people like to be, you know, people like to go against the grain. I don't believe them. It's like when people say I don't watch TV, like you're lying. Yeah. I want to talk about Corner Bar because we went there like a month or two ago, right, Chris? So you guys are going to give me feedback on the podcast. A lot of restaurants that we frequent and that are popular now have that same kind of style of classic American dishes, martinis and a steak and Caesar salad, those types of things. Shrimp cocktail. And it was something that I thought was just tired and had been done and there's no way you can really improve on it. And I really think that you did. I was quite impressed by all of it, man. Sweet. Very well done. I appreciate that. I think Jason just liked it because he ran into like six Asian chicks that he knew while we were waiting on our table to be ready. I think it kind of clouded his vision. I like the restaurant, don't get me wrong, but I just want to give you the full story on what happened that night for context. It's important. But you didn't get drunk, did you, Jason? I tried. I got pretty drunk. Okay. On cocktails or wine? Cocktails, martinis. How is the wine selling, though? Is the wine list moving? I don't know. Europeans are coming. They don't want to have wine that they can have in Europe for less than half the price. You know what I mean? Yeah, sure, sure. They're like, oh, this is $8 a bottle back in Sicily. Why the fuck are you talking to 98? Exactly. So the idea was to try to make a bit of a destination for, like,

you know people that want to explore what this country had to offer in terms of wine that is pretty vast and it's quite interesting that smart yeah so we're doing that but uh yeah it's it's been it's been fun and you know you guys are in a hotel also and back to what you were saying about like this kind of continental flair i don't know i think you know when you stay And I love hotels, but I think it's the thing that you look the most is comfort. And it was like figuring it out, how to do those comforting things that we always expect when we're away. And we have a certain level of expectations, but somehow, you know, exceed those expectations in a very humble way, you know, without trying too hard, but giving a little snap to the dish. And I'm glad you guys enjoyed. Yeah, the steak au poit was probably my, I was like, you really just reinvented it in the most beautiful way. And the presentation of it was so amazing as well. My girlfriend was very jealous. I just showed her a picture of it, and she was like, oh, this is like the prettiest looking steak I've ever seen in my life. You need to bring it over. That's it. Oh, I can't afford to eat there for two. I mean, it was a solo meal. Look, the food is good. Look, the food is good, but I mean, you know. Cool. But the, you know, the room is really buzzing. I have to say, you know, I ran into a lot of people I knew, of course, every time I'm there, which makes me feel good. But it's not big either. But I do think the challenge, do you guys do, are you dealing with like the room service shit or is that another partner? No, no, we're doing it. We're doing it all. And that was part of like why, you know, it's a small place. Like it's like one kitchen and we needed to, you know. I think it's really unfortunate also when you stay in a place and the food, you know, the restaurant is different and the food, like, the quality of the room service is, like, lower. We're still learning, you know, like, room service is pretty tricky because all of a sudden you have 100% occupancy and for whatever odds, everybody decides to order it at the same time. Let's take a poise and burger and you're all like, shit. We have 37 steaks all day. Imagine.

Like, it's really absurd. And then, you know, the logistics of the elevators and getting the food into place. And then, you know, like a week later, you're at, you know, 25% occupancy. And it's different, but, you know, so it's a lot of variables, but we're learning. It's fun. And I think it's something very gratifying to figure out something new, particularly something that everybody hates, that it's room service. That people that need to... Yeah, when you go to a hotel and the room service is actually good, it's such an amazing surprise because it's so rare. Well, when I was giving you a little bit of a review of the restaurant and you may have gotten a little nervous, maybe not, but I wanted to ask your thoughts on the current state of negative restaurant reviews. It seems like it's always swaying in different directions. People want to see the takedown reviews and then people say, you know, you can't do it. It's unfair to chefs who work so hard. And, you know, a restaurant could close down because one person left a bad review. What are your thoughts on being critical with a restaurant review? I don't like the start rating. First of all, you review in a range of places from a taco truck, which deserves to be reviewed. And I think it's at the same level. but it's different to be, you know, like running a three-star Michelin place. They should be in different categories. You know, I'm not saying that one thing is better than the other, but it's like, you know, just like, it's very different. That's all. And I just think it's like, you know, the three stars and two stars and one star and you just read that three stars. that he reads like a two-star and then you have a two-star that is like completely glowing and he's like, I don't know, but, you know, but I really appreciate like a, you know, like a good reviewer. Like I think Pete Wells is a pretty great writer and he does a really good show with it. I don't like the two or three-star rating, but aside from that, I think it's, I don't know, I think the reviews from the New Yorkers are always informative, you know?

And I think it's important that, I don't know, but everybody's trying to make a living, you know? Like, I get it. They need clicks. You just need to make it interesting. Yeah, I guess they need clicks the same way you need reservations. But do you think that Pete Wells is ever going to do another? you know, takedown review, like the Guy Fieri restaurant in Times Square? I'm sure. I'm sure they will. As long as you're punching up, I guess. Exactly. Yeah, the Guy Fieri one, it was brutal, but also, I don't know, there's been a few others, like Eleven Madison Park was pretty, a little bit much, but once again, you know. How often do you come out to Los Angeles and eat? I don't know. Two, three times a year. He doesn't love it. He let me know that he doesn't love it. I don't. Is that true? I was very clear. I don't understand LA. And maybe you guys can help me with that right now. Excuse me? But I really don't understand LA. I don't know what people are doing. I do. No one's working. Everyone's exercising. Yeah. Everybody's going to horses and posting on Instagram. I don't know what there's not to understand. Okay. Cool. And I get it. It's like some people are very successful that they make a lot of money. And then it's like all these people around some of these people that it seems like they feed from a few of these people. You know what I mean? Like there's a culture of people just being around rich people and that's like all they need to survive. Exactly. And that's somehow what it gives them. I don't know. It's just simply that the sign of so-and-so and the daughter of so-and-so. yeah and it's a lot of that but i think you're right about la i think it's like a it's funny but i think that maybe you just haven't had the right you haven't gone you know to eat persian food with jason in glendale i think that's what's really lacking no i mean i mean with the meal the meal has pretty much takes a lot of pride of making sure that you eat at every single hole and yeah we talk about driving for 45 minutes an hour to have you know like the best chinese food

And whether it's worth it or not, it's a different conversation. But it is really, I mean, there is good spots. And I think that the food has gotten a lot, a lot better in LA. And I enjoy it. It's like some places that I really enjoy there. I don't get the weather. You know what I hate? I hate the weather. You hate the weather? That's the only good thing about it. Oh, but it just feels like... I'm trapped on the same thing. I don't know which day it is. You know what I mean? It's always the same light, the same temperature. I cannot tell. You know what I mean? I know I'm in L.A. Okay, you need some variation. You know it. You know it. I get it. You need some dynamic range. You want Maldon salt, not kosher salt. I mean, I love kosher salt. Don't take me wrong, but it's a time for kosher. It's a time for Maldon. Of course. I'm talking about finishing only. Finishing only. Yeah. You know what I mean? It's like maldon salt is to put on the opasta water. It's like... Like, go fuck yourself. You know what I mean? Unless it's nothing else you have or you're a fucking asshole. Look, don't come for a meal. He listens to this podcast. He's definitely the kind of guy who's putting them all down in his pasta water. And once I sell my publishing, I'll be doing the same. I mean, what else do you expect? Exactly. Yeah, I think that LA is challenging, but I think that... You could find it in your heart to love it as you get older, maybe as you relax a little bit more. Well, you're going to have to because eventually someone's going to say, like, all right, Ignacio, we're ready for the Corner Bar Venice Beach location. Here's $10 million, and you're going to have to go do it. Will that ever happen or no? I don't know. I don't know. I don't know. Who knows? Would you sooner open a restaurant in Las Vegas? before Los Angeles? I know. I doubt that. I've been talking about possibly doing something in LA. We need Ultra Paradiso Vegas. That's a good idea, Jason.

Altro Paradiso at the Wynn. Can you imagine? They won't know how to pronounce it there. Vegas. Why Vegas? How often are you guys in Vegas? Not that often, but I do think... But if you open an Altro Paradiso, you'll definitely be in Vegas. Yeah, I'm driving four and a half hours for the Cacio. No problem. It's nothing for me. No, I think that... Jason went to Night Market, which is a restaurant in LA, and they opened in Vegas, and they kind of... at least from what he explained to me, they just kind of like amped it up a little bit to give it like a Vegas flair. Yeah, just like here's our normal restaurant, but also you can get like caviar and gold leaf on top of the shit if you have some high rollers coming in. Which I think is interesting versus like changing your entire concept to make it feel... Yeah, just put a bunch of gold leaf on the endive salad and Las Vegas will start calling. It's something to think about. But no, I think Los Angeles, you'll definitely open a restaurant in Los Angeles. I see Miami in your future as well. Wow. And in five years, you're going to be really good. You're going to start surfing with Diplo. I can already feel it. Yeah, that's true. Yeah. Yeah. Hollywood Ignacio mode. Oh, I'm just down in Malibu with Wes. What are you guys doing? I just started, um, como se dice, micro dosing. I do a lot of that now. If I hear about Ignacio doing a set at Secular Sabbath, then I'm going to start. We're getting him back to New York. We're putting him on the first plane back to New York. I moved to Tulum. I just started looking for my roots, you know? No, dude. What the fuck? Tulum is not a chance that I could do Tulum. I could probably... Like, Tulum and Bali, like, no, it's not a chance. Not a chance. None of those two places. All right, so we're not going to rule out LA, Vegas, or Miami, but Tulum and Bali are out. That's reasonable, I think, on the screen. You're very helpful. Okay, you're going to open in Kiev before you open in Tulum, is what you're saying. Yeah, yeah, definitely, definitely. What's up with your merch programs, by the way? Because I saw you had the Ultra Paradiso hat on when I saw you.

Are you expanding that? What's the income looking like? Are you about to go John and Vinny's mode? Would you be willing to hire Chris and I to sort of run your merchandise program? You know, you're so busy. You can take it off your hands. I mean, if you guys blow it completely out, I trust you to do it. I think it will be smart. We can blow it out. We have a very healthy merch business here at How Long Gone Incorporated. model that we could replicate. I only have one switch, blow out or off. That's all I can do. Wow. Yeah, Jason doesn't know. Wow. That's a good t-shirt. That's right. I mean, I can blow up the best of them, Ignacio. But we can't, if you want to start making cast iron pans and shit like that, we're not really the guys for that. But, you know, I can put you in touch with the right people if that's something you're interested in. But also, like, how many cast iron pans this world needs? You know what I mean? It's just like... It's just one brand, and that brand is just, like, it's pretty good. You know what I mean? That's right. Like, who needs, like, a designing stupid cast-iron pan? It's like, give me a break. I agree. You're right. There's a lot of things being made in this sick, sad world that we don't need. There's a lot of people who are, like, this black cast-iron pan, it's, like, kind of, like, ugly. What if it was, like, avocado green? And now I love cooking. And then they're going to put it in the dishwasher afterwards. Yeah. You know, it's not meant for everyone. It's really not. But yeah, we'll talk offline about building your merch empire. Yeah, we're going to kiff you out, bro. It's about to be a movie. You're buying a second house. Only financially speaking. It's going to be much cooler than that. Don't worry. Ready. He's ready. Okay. Let's share another Zoom. Let's get another Zoom rolling. We'll share a Zoom. Start a conversation. Yeah, I love starting conversations. Ignacio, it was a pleasure having you on How Long Gone Today. We appreciate you. We appreciate all of your delicious restaurants that will now be texting you directly to eat at at 8 p.m. on a Friday night a couple hours before. So we thank you. Thank you, and we can make it happen. Don't stress out about it. That's what we do.