December 11, 2025 • 41 mins
With beef prices soaring this past year and many consumers considering affordability when going out to eat, many diners are skimping on entrees, ordering appetizers instead. According to Buyers Edge Platform, appetizer sales across the U.S. this year surged 20% through August. Sales of entrees were flat versus past growth, averaging around 3%. When going out to eat, are you also skipping the entrees and sticking with just apps? Listeners called in with their game plan now for dining out!
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Episode Transcript
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Speaker 1 (00:01):
It's Nights with Dan Ray.
Speaker 2 (00:03):
I'm telling you Boston's News Radio.
Speaker 3 (00:07):
Rob, We're gonna change it up here. I'll hold off
on those sound bites. We are talking about your your
restaurant habits and have you changed the way in which
you go out and dine and so feel free to
let us know. The James Rojas of the WVZ News
(00:30):
department has filed a couple of stories in the last
day or so. Apparently there are folks now who are
looking They want to continue to go out, but they
feel that maybe restaurant prices have drifted upwards as a
consequence of COVID and inflation and all everything. And you
can throw Donald Trump's tariffs in there is what whoever
(00:52):
you want to blame. Rices have gone up. So this
was a second report that James Rojas filed, just to
give you a sense of what we're doing. This is
cut b Rob, Munch play cut down.
Speaker 4 (01:03):
The cost of eating out is getting more expensive, which
looks to be the reason why more people are passing
on full entrees for appetizers and bundles.
Speaker 3 (01:11):
I think appetizers you can get more bang for your buck.
Speaker 4 (01:14):
A recent study you showed appetizer sales went up twenty
percent nationwide this year. Ian and Michael at South Street
Diners say, there's a bit more strategy when going out now,
and then we.
Speaker 3 (01:23):
Get in the whole discussion of like, hey, are we
going out for drinks only versus like some food or not?
And then I mean you might.
Speaker 4 (01:31):
You might only get appetizers before going out, you know,
So where do you go to the nice restaurant and
you you get something small and finish off with McDonald's
you know?
Speaker 3 (01:40):
Oh so yeah?
Speaker 4 (01:41):
At South Street Diner James Rojas w b Z, Boston's
News Radio.
Speaker 3 (01:47):
That's some flexibility right there. Thank you, James Rojas. Let's
get back to the calls. Have you changed your your
dining practice again? Some people love restaurants and find themselves
at restaurants three four days a week. Some people say,
I'm rather cook at home, save some money. But there's
different There's there's interim strategies that you can employ. Let
(02:09):
me go next to Joel and Native Kay. Joel, welcome back.
How are you?
Speaker 5 (02:14):
I'm fine?
Speaker 6 (02:14):
Dan?
Speaker 5 (02:14):
How are you doing good?
Speaker 3 (02:16):
What's what's your I know you like restaurants, go right ahead.
Speaker 5 (02:20):
The problem is then it's so cold to go out
to us. You don't know what they have to heat on.
Speaker 3 (02:24):
And he gets that, well that's another problem. But that's yeah.
And I think it's going to be really cold this weekend,
so maybe a lot of people will be eating in.
You're that's a factor. Who wants to go out and
battle the cold when you can sit it home? But
guess what, you still got to battle the cold to
go to the grocery store. So I don't know which
one's worse.
Speaker 5 (02:44):
The bof the same. And so's so easy to do
is we offer takeout and it's cheap of that way
because taking out you don't have to leave a tip
because they're not servicing you at a table.
Speaker 3 (02:58):
Yep, No, that's a although I sometimes will always saw
a couple of bucks to the person who has retrieved
my food, just to be a decent person, you know.
But I understand what you say. But also you don't
have to get your wine or beer or whatever you're drinking.
If you're drinking just dyet pepsi, it's going to be
five bucks.
Speaker 5 (03:18):
Yeah you say that by having a pepsi at home
already and the wine waiting for you.
Speaker 3 (03:24):
Yes, absolutely, it tastes better at home because you know
that you bought it yourself, and per glass, it's going
to be three or four dollars at home or out
at the restaurant. The same bottle, the same wine is
going to be sixteen or eighteen dollars a glass.
Speaker 5 (03:42):
So let me get to the restaurants. Yeah, so the
deal deal is you go, well, the restaurant has a
deal for lunch. For instance, shut In High Tokyo and
Nadick they have lunch and specials till three o'clock. So
you buy it before three o'clock. You take it home
and you heat it up for supping, and with the
meal they have there, it cost you twenty bucks. And
(04:03):
the food, the amount of foods you have it, it's
good for two days. You get two meals.
Speaker 7 (04:06):
Out of it.
Speaker 5 (04:07):
Number one, Now you're talking number two. Number two, it's
to pattle. Now, my wife and I we have britle bowls.
You you haven't had a burritle bowl?
Speaker 3 (04:16):
No I haven't. I've go to I go to a
place where you get like harvest bowls and stuff. It's
a I forget even the name. It's a salad place.
And you go in and they give you so much
stuff it's expensive. It's sixteen bucks. But I take half
of it one night and I saved the half the
other half the next night. So it cost me eight
dollars a night.
Speaker 5 (04:37):
Okay, So the berritle bowls, we get two burritle bowls
that twenty dollars total and filled with so much food
that takes the two days to face the whole burritle bowl.
Speaker 3 (04:47):
Same thing that. Yep, they had. They had a tough
run there. Chipotle, right, is the one you're talking about?
Speaker 5 (04:57):
Yeah, yeah, exactly.
Speaker 3 (04:58):
They had a tough run. They had some problems and
then they bounce back. Uh, and I'm told they're pretty
good restaurant. I don't think I've ever been to a Chipotle.
If if I'm pronouncing it correctly. The McDonald's is easy
to pronounce, but or Papa Gino's. But Chipotle, you gotta,
you know, you gotta kind of work on that a
little bit at least.
Speaker 5 (05:18):
I know. I think the close one with being Natick,
I think that's the closest one to you.
Speaker 3 (05:24):
Yeah, probably, but I'm not going to drive that far. Yeah.
The the the the the salad place is called Sweet Greens,
and they do a very nice job on the salad
uh you know, again not cheap, but it's a good
salad for the amount of money you pay for it.
And that's not bad, not bad.
Speaker 5 (05:47):
If you go to if you go to Mexico, there's
one of the firmahem called Aztec and with an encelada
dish uh leburna, and I can finish off in two
days because there's so much. It's such a big platum.
You get three enchiladas and you get rice, you get beans,
and you get a salad now and it's so big,
(06:08):
it's a two days. It's a two day deal. And
I talk about twenty bucks on So I still I.
Speaker 3 (06:13):
Still, as you know, impartial to Olive Garden. We were
there a couple of weeks ago with our grandson and
you can't beat their salad. You want more salad, here
you go and it's good quality and the and the
roles are great as well.
Speaker 5 (06:27):
And you want more soup, you can get more soup.
Speaker 3 (06:30):
Oh, I didn't realize that. I'll have to think about
that next time. Okay, Hey Joe, great, great to talk
with you. Have a happy Honukah, great holidays, great new year.
Always great to talk to you, my friend. Thank you
so much.
Speaker 5 (06:44):
Merry Christmas. Merry Christmas.
Speaker 3 (06:46):
Appreciate very much, my friend. Talk to you soon. Good night.
All right, let me go to Ali in Connecticut. Ali, Hi, Ali, Hi, Allie.
Speaker 1 (06:57):
Thank you.
Speaker 8 (06:59):
I have discovered that Longhorn Steakhouse has great luncheons.
Speaker 3 (07:05):
Yeah, I've been to Long Han. There was a long
there still was one, I think down on Brookline Avenue
in Boston.
Speaker 8 (07:11):
Well, I'm in Connecticut, yep, and they're well, they're everywhere. Now.
What happened was a couple of years ago, my husband
and I we went to McDonald's. He wanted some big
Mac special. I haven't eaten McDonald's in years. And we
got two big Macs and a French fry to share.
And it was twenty two dollars. That was without a drink.
(07:33):
And I said to him, what I said, we could do,
you know better. And that's when we discovered the Long
Harn And we got giant cheeseburgers. I got a salad
side salad. He gets French fries and it was and
he gets a drink. It was twenty six dollars. Not
much of a difference, not no, And we got waited
on and right and the lower dad quality.
Speaker 3 (07:56):
Where a Connecticut are you? Are you down in the
southwest corner? Where are you?
Speaker 8 (08:01):
I'm in Cheshire, Connecticut, in between new Haven and Haffen.
But I'm a Chelsea girl. I'm a Chelsea massed girl.
I'm a Chelsea girl. To Cheshia, Connecticut. Yep, well the.
Speaker 3 (08:13):
Name is close, but I think Cheshire's probably maybe a
step up.
Speaker 8 (08:18):
It's a few steps up.
Speaker 1 (08:20):
Yeah, but I do. I miss I missed Chelsea.
Speaker 8 (08:22):
And you know what I really miss is the Hilltop Steakhouse.
Speaker 3 (08:26):
Yea for four for Kansas City. That was it.
Speaker 9 (08:30):
Oh my god.
Speaker 8 (08:31):
They had the best lunch and specials.
Speaker 3 (08:33):
They did, and they had great salad there.
Speaker 5 (08:35):
They had great everything.
Speaker 3 (08:39):
We're going to talk next to a friend of mine
that that manages a restaurant in Malden, which is a
great restaurant. Well, if you want to have a great restaurant,
if you ever up in this neck of the woods.
Speaker 8 (08:51):
Okay, Oh I come up, Yes, I come up a lot.
Speaker 1 (08:53):
Yep, I come home.
Speaker 8 (08:55):
I call it.
Speaker 1 (08:55):
I call it.
Speaker 3 (08:56):
Right after the break, we're going to talk to my
friend Paul, who uh uh, Well, I'll explain exactly where
it is and what it's like. But it's a great restaurant.
Speaker 1 (09:07):
So thank you for.
Speaker 3 (09:09):
Listening down there in Connecticut. I need you to call
more off And how come.
Speaker 1 (09:13):
I know I get I listen every night.
Speaker 3 (09:15):
I know you do, and and I'm it's like, Alie,
come on, it's easy, give me a call.
Speaker 8 (09:20):
And you know it's always will, I will, and I
know my aunt and Wilmington is lying in a bed
listening to you right now.
Speaker 3 (09:26):
What's your add's first name. Let's we'll do a shout
out to it.
Speaker 5 (09:30):
Joyce.
Speaker 3 (09:31):
Joyce. Joyce.
Speaker 8 (09:32):
You're the one that he's the one that told me
to call you twenty five years ago.
Speaker 3 (09:38):
She's a wise woman.
Speaker 1 (09:42):
Thank you, thank you, and you are too.
Speaker 3 (09:44):
Thank you so much. What do you celebrate? You celebrate Christmas? Honica?
Speaker 8 (09:48):
What you celebrate Christmas? I'm having a happy Christmas. Yeah,
and Merry Christmas.
Speaker 3 (09:53):
Merry Christmas to you and yours Alley as well. Okay,
we'll talk.
Speaker 1 (09:56):
To me too.
Speaker 8 (09:57):
Thanks you have a great night your voice.
Speaker 3 (09:59):
Thanks you to you, Thank you very much. All Right,
I've got to take a break and we come back
on a talk with a good friend. Uh, and we
got a couple of hoping lines. Let's let's talk food.
Come on six, one, seven, two, five, four, ten thirty
six one seven, nine, three, one ten thirty back on
night Side. Right after this, It's Night Side with Dan
(10:20):
Ray on.
Speaker 4 (10:22):
Boston's news Radio.
Speaker 3 (10:25):
My next guest is Paul from Malden.
Speaker 2 (10:29):
Paul Solona, how are you, Dan, Hawaiian Tonight?
Speaker 3 (10:33):
I'm doing great. You guys want to talk about a
great restaurant in Maldon. Check out Pearl Street Station. I
haven't been there in a while, Paul, I hope that
the the Turkey Tips are still as good as ever.
Speaker 2 (10:46):
They They certainly are, and we miss you.
Speaker 1 (10:48):
Dan.
Speaker 2 (10:48):
You have to come on out for a visit real
soon when you have a meeting, out a message.
Speaker 3 (10:52):
I will. I've owed you a phone call for about
uh since I since I saw you at the the
Joey Fund Joey Fun fundraiser.
Speaker 2 (11:00):
Know absolutely world wool chat soon. It was a great time,
wasn't it? Wasn't that a great great event?
Speaker 3 (11:07):
We had a great We had a quick conversation with
Jackie or what you your beautiful wife and next thing
I saw you, next thing you were gone. So, uh
you run a restaurant? Have you noticed people are ordering differently? Paul?
Or no?
Speaker 2 (11:22):
Kind of sort of it sort of depends on the
day of the week. And even with the with the
special we have we have a special during the football games,
during the NFL football games where we have seventy five
cent wings and we have a dollar fifty slices of
cheese pizza. And then then people may may get the
barbecue or whatever, but they're they're there for really the
(11:46):
the NFL action, but really across the board because our
menu is so varied from the barbecue to the seafoods
of the pizza calzone, people are in fact down going
across the board. We are kind of sort of seeing
maybe people aren't having that appetizer, but they are saving
room for the fried ice cream dessert.
Speaker 3 (12:04):
Well, I'll tell you it's a great restaurant, a great location,
and the variety of food is amazing. Sometimes I sit
there and I look at the menu and say, oh,
that's what I want. No, but I think I'll try that.
What about that? Yeah, Now that's that's one of my
favorite restaurants. When we were when I was working out
of the Midford office, Uh, it was easy to get there.
But now I work all day and I and I
(12:28):
work at home trying to set the show up. Paul.
That's uh, it's not as easy. I've been up to
Midford very rarely, and I got to make got to
make a trip up there in the next month or so.
I promise I'll call you in advance.
Speaker 2 (12:41):
Okay, that's fabulous, Dan, thank you, and also too, I
just want to comment on James's report on the South
Street down on the pardy pans and all we are
a fact, and I know Saul and I was general
manager there quite a few years ago, and I'm friends
with Saul, and I had sexted Saul right out. I
heard James's report yesterday. I believe it was and it
(13:04):
really is is true. A lot of people are in
fact doing the party pans for those for those luncheon gatherings,
for those staff gatherings, instead of the individual lent trades.
We are seeing that. I know Saul has also seen
that and shut out for those those chicken fingers at
selstrie Dinads. They are just absolutely spectacular the way that
they prepare them.
Speaker 3 (13:24):
So what what are companies doing when most of the companies,
a lot of companies have cut out the holiday parties.
What did you say they were doing now they there
was a word you used that that went right by
I mean, what was the word?
Speaker 2 (13:41):
Oh, the party pans. The plot is instead of ordering
the individual entrees off the menu, they're they're they're sharing
and they're being more more communal where they're all hanging
around the buffet, in the in the office and and
just just hanging out. And it's it's a little bit
more and more affordable for some some budget.
Speaker 3 (14:03):
No particular smaller companies that want to do the right thing.
Have you noticed that that there's a lot of companies
that maybe used to do something like that during the
holiday season, but they're back and off that. I've I
seem to have noticed that, and I don't we have.
Speaker 2 (14:22):
Maybe if it's in the budget the companies, especially out
in the Malden method area, Like we have a huge
party pan order for for local CPA firm tomorrow and
we have quite a few next week and all. So
we really haven't seen much of a tailoff. Yeah, which
is good. We'll take that.
Speaker 3 (14:43):
Oh absolutely, Paul, Merry Christmas. Do you please Merry Christmas
my friend for me and we will we'll see each other.
Hopefully that'll be a new Year's resolution.
Speaker 2 (14:53):
Okay, look forward to my friend Besta Genie and the family,
and be well. Merry Christmas, my friend, catch you. Thanks boy,
thanks for the time. Now be well you all right?
Speaker 3 (15:03):
Let me go next. Let me go to Lee in Mendon, Massachusetts. Hey, Lee,
how are you tonight?
Speaker 5 (15:08):
Hi?
Speaker 1 (15:09):
Dann Hawaii. Nice talking to you. I don't call much,
but I listened a lot.
Speaker 3 (15:13):
Well. It's always important because I try to do here's
the here's the thing which and I'm going to tell
you what what I'm doing here. I cannot do politics
five nights a week, four hours a night. I love politics.
I love current events and political issues. And I'm not
just talking about you know, Democrat Republican. Last night we
(15:34):
did the arrival of uh Cafe, marijuana Cafes whatever you
want to call them, cannabis cafe, and people were off
the wall. We had people in favor and oppose, which
was wonderful because Mike's my job easier when people are
calling about a subject they're interested in. But like that night,
(15:55):
I wanted to do this tonight and and I'm so
glad that some people are too into it, because look,
if I do the same show every night, why listen?
Speaker 5 (16:05):
Right, God, bless you.
Speaker 3 (16:08):
Thank you. Are you changing your restaurant habits or no.
Speaker 1 (16:14):
A little bit, a little bit, But to go out
and on a high scale restaurant, I like to go
to New England Steak and Seafood and Mendon. It's a
family run restaurant and we go there and we go there,
my friend and myself. We go there, and what I
(16:38):
do is I usually get an entree, which is in
the twenties, and then she and I will share a
dessert and I usually I don't usually get an alcoholic beverage,
and most of the time I get ice water and
lemon and it kind of holds my price down. That's
that's I go to special restaurrestaurant. And then I like
(17:02):
to get takeout from a place called Nanas and Cape
Road and Men. Then they have great food there.
Speaker 3 (17:11):
I'm guess that's an Italian restaurant. Yeah, oh yeah, absolutely.
Speaker 1 (17:18):
They have pizza and pastor and salads and stuff. So
I get takeout there. And then sometimes I go to
Wolves Restaurant on Route and the Little's Restaurant. That's that's
that's like midway between Nana's and the steakhouse. But they
(17:40):
have good food there too.
Speaker 3 (17:42):
Yeah, yeah, if you can find a place that's like
the Over and Denim on the West Roxbury Line Midway Cafe.
I know that Morgan talks about that a lot, but
that's a great restaurant.
Speaker 1 (17:52):
It is a great that's where he does his that's
where he does his trivia, right.
Speaker 3 (17:56):
But the food is fabulous there.
Speaker 1 (17:58):
Okay, okay, yeah, that's what I too.
Speaker 3 (18:00):
Yeah, yeah, they just uh they knock it out of
the park and there's great makings with a variety of
things they and it's it's all home cooked. I don't
get over there as much as I should because it's
a little bit out of out of the way, if
you will, but it is. It is a great and
the owners a great.
Speaker 1 (18:22):
What I like is when I go to a restaurant,
I ask if they have specials to day and that
kind of helps out too, and all the different they.
Speaker 3 (18:29):
Have absolutely lee great to hear your voice.
Speaker 1 (18:33):
Thinks, I hope, I hope you have a nice Christmas
with your family.
Speaker 3 (18:39):
Christmas, if you celebrate Christmas, Merry Christmas you I do.
I keep saying to people. I like to wish people
a happy honeker or merry Christmas or uh you a
bounty filled Kwanza or whatever whatever. People celebrate happy.
Speaker 2 (18:54):
Yeah, this is fine.
Speaker 3 (18:55):
I know it's a kind of everybody falls into the
happy all the days.
Speaker 1 (19:00):
By Yeah, but my idea is, marry, how did.
Speaker 3 (19:03):
We celebrate it. Let's talk about celebrating that's yeah, thanks, I.
Speaker 1 (19:07):
Want I want to say one more thing. A couple
of weeks ago, call her go as Dolly called, and
I hadn't heard her. I hadn't heard her in a while.
It was nice to hear her.
Speaker 3 (19:18):
Boy, Dolly's doing great, Dolly and Medford.
Speaker 1 (19:21):
Yeah, Medford, med Fitz, Yeah, doing great.
Speaker 3 (19:24):
She hit a very special birthday last October thirty first.
Uh wow, a big, big, big number. Okay, yeah, she's yeah,
she's very doing very well, doing very well.
Speaker 1 (19:36):
It was nice to hear Dan YouTube.
Speaker 3 (19:40):
Don't be a stranger.
Speaker 9 (19:41):
Bye bye, I well, bye bye.
Speaker 3 (19:43):
Thanks six one seven thirty six one seven nine three
one ten thirty.
Speaker 6 (19:49):
Uh.
Speaker 3 (19:50):
I've I got some open lines here, so let's fill
him up. I'd love to hear from you. Join the conversation.
We're talking about restaurants, and we're talking about are you
are you changing your regimen, changing your strategy? We we
have and I think that most of us have, probably,
(20:12):
and I'd love to know what it is. Maybe there's
a couple of favorite places you go to a little
less often, maybe you change your orders. Maybe when you
go you, as they say, one way that you can
cut down on some of the prices. And I'm not
trying to hurt any restaurants, because the restaurants are great.
But you can have a beer or glass of wine
before you go to the restaurant and have someone maybe
(20:33):
as a designated driver, if you're just you know, having
one glass of wine and as clothes, You're probably are
going to be okay. And then just have water with
your meal, which is better for you in many respects.
You have water with your meal, the food will taste better.
Here's the number six one seven, two, five four ten
thirty six one seven nine three one ten thirty. Love
to stay on this topic for the balance of the
night that will be determined by you coming back on
(20:56):
Night Side with Dan Ray.
Speaker 9 (21:02):
I'm telling you Boston's News Radio.
Speaker 3 (21:05):
Okay, some of you are being shy out there tonight.
Please don't be shy. Six one seven four ten thirty
six one seven nine three thirty. I'm trying to do
a little little off speed pitch here tonight, changing it
up a little bit and talking about people's dining strategies,
(21:29):
how to maybe save money at a period of time
when restaurants are getting a little bit more expensive. I
think the cost of eating out, whether it is a
fast food place like McDonald's, a place like what I like,
Olive Garden, amongst others, or your middle of the road
places like a four Seasons, which is a fine restaurant.
(21:51):
There's a whole bunch of restaurants. What are you doing,
irrespective of what where you choose to eat, what are
you doing to to mitigate the cost? I mean, there
are strategies that we're talking about. As I said, one
of the things is, you know, have a beer of
glass of wine before you go home, and then before
you go to the restaurant, drive carefully or maybe have
(22:13):
a designated driver. You're not gonna be drunk on one
glass of wine or one one beer, honestly, and then
don't drink at the restaurant. You save some money when
you go home. Have a glass of wine after dinner,
glass of wine at home. That's These are all sorts
of things you can do. Let me go to Frankie
(22:34):
in New Bedford. Frankie in New Bedford. How are you, sir?
Speaker 7 (22:38):
How you doing? Say? How you doing that? These are
one of my favorite topics is that I was born
in Boston, but I'm originally from Puerto Rico, so Puerto
Ricans love food and I live in New Bedford. Here
is like I think, I mean maybe because I live
down here? Do think the best restaurants are here in
terms of seafood?
Speaker 9 (22:59):
Yeah?
Speaker 7 (23:00):
Well the water oh yeah, I mean, I mean the
best of the best. But my top, top of the
line restaurant, which I don't go that often. There's a
little price, but maybe once every two months, you know,
the Black Whale. It's like my top notch.
Speaker 3 (23:18):
So what are the what are the entrees there? I
assume they're mostly seafood?
Speaker 9 (23:21):
But what do we do most people?
Speaker 7 (23:24):
They do salmon, they do lobster, they do all types
of fish. They do they they usually change the menu
every week, so it's like something it's all seafood, but
they changed every reserve y every time you go there,
Like if you go every Sunday, it'll be a different
menu altogether. And they own a chain of restaurants. They
have that one they have Cisco Brewery. They have they
(23:47):
have about five of them throughout the Fall River and
the Bedford and Somerset, So it's about five changes of restaurants,
all on by the same guy. And it's just the service,
you know, the food, everything is just it's just amazing.
Speaker 3 (24:00):
What do you what do you talk about the trip?
I'll give you an idea. Is it thirty dollars range
for entrees or more expensive?
Speaker 9 (24:07):
Yeah?
Speaker 7 (24:07):
Like if I go with my wife, you know, about
thirty dollars an entree, you know, including h like I
would say two glasses of wine. At the end of
the day, it'll be like probably like two hundred and
thirty dollars.
Speaker 3 (24:19):
Yeah, oh yeah, that'll that'll start.
Speaker 7 (24:21):
To run including tip, you know, like you're gonna give
a good tip because the service is amazing. But it's
I mean to me, it's well worth it, you know,
because I don't I don't know.
Speaker 3 (24:29):
But you're not you're not doing that. You're not doing
that twice a weekend or every night. You're doing that?
Speaker 7 (24:34):
No, no, no, yeah, yeah, maybe once every two months,
you know, or maybe.
Speaker 3 (24:38):
Exactly yeah, And you admortize that in your own mind.
You say, okay, it's it's maybe it's two hundred and
thirty dollars for this night, but you've you've cooked at
home and you've yeah, exactly, Okay.
Speaker 9 (24:52):
This is perfect.
Speaker 7 (24:53):
But yeah, it's one of the restaurants that I love,
and the service is always great, the food up until
now I've been I've been going there for the past years,
and it had to have them disappointed me. So I mean,
it's amazing, amazing.
Speaker 3 (25:04):
Well, frank I appreciate you your calling as always, and uh,
I assume you're probably going to be celebrating Christmas at
some point.
Speaker 1 (25:12):
Oh.
Speaker 7 (25:12):
Absolutely, Christmas. Merry Christmas all the way.
Speaker 3 (25:14):
Merry Christmas. Merry Christmas to you, and we'll talk. We
may not, hopefully we'll talk before Christmas. And in case
we don't, marry Christmas.
Speaker 9 (25:21):
Okay, same to you, sir.
Speaker 3 (25:22):
Thanks Frankie, appreciate it very much. All right, We're going
to go to Quentin in Grand Rapids, Michigan. Quentin. I
have the book. It arrived today, Uh, and I'm going
to call you tomorrow, uh, and we'll we'll work something
out on this because it's interesting. It's uh, I really
enjoyed this. Uh, don't don't spoil the surprise, but we'll
(25:44):
talk in them sometime tomorrow. Professor, how are you everything good?
Speaker 1 (25:48):
Okay?
Speaker 10 (25:49):
Hey great, great, listen, it's Grant. I'm in Grand Rapids.
I know I can't talk a lot about boss and restaurants,
so they get out there occasionally. But let me tell
you what we do here. My wife and I we're
in our seventies. So we go out once a week
for breakfast to a diner and we go to a
diner that has these three egg omelets with things on
(26:11):
the side, okay, and we eat we each get one,
you know, we do a California omelet, or we do
a three meat omelet, we do something special and we
each get our own and we eat about half of
it because these suckers are big, and then we take
it home and we have another day for breakfast. So
(26:34):
that's once a week, and then once a month we
go out to our favorite restaurant in town, which is
at the Amway Grand Plaza Hotel. Okay, we're talking expense now, man, Okay,
so we yeah, so we go in there and we say, okay,
what are we going to have? And normally it's a steak,
(26:55):
so it runs about ninety five dollars for a whole.
Yeah yeah, yeah, yeah, plus a couple of sides. But
steaks are expensive now, and we get a couple of
sides with it. We don't do any wine or anything
because that really really gets you in terms of cost.
So we we get that and then we split it. Now,
(27:16):
at this particular place that we go, they say, all right,
you want to split, it's going to be ten dollars
more for an extra plate. But we don't care about
that because the steaks are fantastic. They are the best.
We buy steaks all over I grill all the time
all winter long. We can't do anything like it.
Speaker 3 (27:36):
So once you just order the one steak and you
split the steak, yep, I like that. I like that idea. Yeah,
I think that I don't think they should charge you
for the extra plate. But I said, I suppose that
that that they have every right to do that. But
god darn that's well, yeah, that's it. That's an expensive
(28:00):
steak even around here. I can go to top end
restaurants in Boston and the steaks are going to the
top end, you know, fifty five dollars, sixty dollars. That's
an expensive steak here. Ninety eight dollars in Grand Rapids.
That's whoo hey.
Speaker 10 (28:14):
Listen, it's one of the top restaurants in Michigan. And
the steaks are so good and the service is so good.
They don't rush you. They're glad to split it, give
you another plate. So once a month and as I see,
it's a kind of romantic thing. We do it together.
They bring a little candle to the table and they're
so grateful. Yeah. Yeah, they don't feel like we're being cheap,
(28:39):
you know, just because we're dividing it up because it's
a big steak.
Speaker 3 (28:43):
But a lot of that stuff you can't finish, you know.
I mean if it's like too big, uh, and and
you leave half of the you know, why not split it.
There's nothing wrong with that.
Speaker 10 (28:56):
Yeah, nothing wrong. You take it home, you rewarm it.
It's not quite as nice. That's when they bring it
out perfect and tasting perfect, and I.
Speaker 3 (29:06):
Get it, you know. Yeah, yeah, restaurant. I'm a seafood guy.
Speaker 10 (29:12):
Yeah, I am a seafood guy to salmon. But here's
the problem, Dan, I love salmon. I buy salmon fresh
at Costco. I grill it on our back deck all
year long, you know, I shovel off the snow. We
got about six inches of snow right now, and I
grill that out there and I'm really good at it.
(29:35):
So we have people over for salmon and they say
this is fantastic. Now, even buying at Costco, the salmon
is not that inexpensive. But oy oh boy, it is good.
But let me tell you what I did the other day,
which was a disaster. Okay, I said, all right, we're
going to add some goodies to the to this, and
(29:58):
so we got some special vegetables. What are your favorite vegetables?
Speaker 3 (30:03):
I'm kind of Broccoli is great, all of that. I'll actually,
believe it or not. I actually like spinach, believe it
or not, nobody, Yeah, spinach. My ultimate favorite vegetable, to
be honest with you, is tomatoes, really good tomatoes in
the summertime. And and beets.
Speaker 10 (30:25):
Yeah, beets are good. Now, if you were going to
grill something, what would what would it be as a vegetable?
I'm egging you on here.
Speaker 3 (30:33):
Yeah, I'm not a big griller for vegetables. My wife
will she loves peppers, green peppers, red peppers. And if
you're doing a shiska bob, but that's that would be
probably the green peppers, red peppers and onions.
Speaker 10 (30:49):
Yeah, okay, we do all of that on the grill. Man,
I'm really into it. I got these long sticks.
Speaker 3 (30:53):
Yeah no, I'm oh yeah, I hear you.
Speaker 10 (30:56):
Oh it's fantastic. It's fantastic.
Speaker 9 (31:00):
I tell you what I did.
Speaker 10 (31:00):
I got okay, I got a bunch of these things
and I put them on I grilled them and everything else.
And then I got also a bunch of I got
a bunch of sour kraut, which was special sour kraut
at Costco. We're big Costco fans and all the all
the all the for smallies, you know, and Costco for
(31:23):
big quantities. So I got this sour kraut and we
did a bunch of veggies and I grilled them and
I put that out there, and oh man, it was good.
Speaker 9 (31:32):
Well, let me tell you the.
Speaker 10 (31:34):
Next morning it hit me, Holy.
Speaker 3 (31:37):
Cow, whatever you do, you don't.
Speaker 10 (31:41):
Listen, I will not.
Speaker 9 (31:43):
I will not.
Speaker 10 (31:44):
We we'll do that on the other night when we
talk about Jeane Shepherd and his problems. But I'll tell you,
oh man, too many veggies.
Speaker 3 (31:52):
Them up with my break here. So I'm gonna let
you run, but I owe you call tomorrow.
Speaker 10 (31:56):
We'll talk break it buddy, talk to you later.
Speaker 9 (31:59):
Okay, bye bye, have a great night.
Speaker 3 (32:01):
Okay, gonna take a break. I got a first time
call it coming up, Ted in Derry, New Hampshire. Ted,
You're gonna be here right after the break, and I
got some room, so folks, if you'd like to jump
in six one, seven, two, five, four, ten thirty six
one seven, nine, three, one ten thirty. I feel like
I'm pulling teeth, which I never like to do. We'll
be back on Nightside after this. I'm not a dentist.
Speaker 4 (32:22):
You're on night Side with Dan Ray on w B
Boston's news radio.
Speaker 3 (32:28):
H let me go up north to Ted, first time
caller from Derry, New Hampshire. Hey, Ted, welcome to Nightside.
How are you hi? Dan?
Speaker 9 (32:37):
It is a pleasure to talk to you and hear
you voice after all these years.
Speaker 3 (32:41):
Well come on, Yeah, it took a while, but we
finally got you. Gotta give you a ride of applause
here from our digital studio audience.
Speaker 9 (32:48):
I wish I had a round of the clause every
time they played a song when I play out. But
but but anyway, what I have seen and you might
want to ask me some of these questions. I've been
playing out as a musician for so many years, and.
Speaker 3 (33:03):
You're a guy who's a professional musician. You listen to
us coming home from your gigs, and you've listened to
us for a while. What what instrument do you play?
Or tell us a little bit about yourself.
Speaker 9 (33:15):
Oh, I'm not guitar player. And I've been around for
so many years. I've been one time that knows me
on the North Show. And I moved up to New
Hampshire and Maine, and and so that's one of the
best moves I've ever made.
Speaker 3 (33:30):
And what what sort of what sort of music? Seriously?
I you know, I always like to know a little
bit about my musician friends.
Speaker 9 (33:38):
I write a lot of my own music and and
uh and the thing has opened up with bon Jovi's
and things people you know, people like that and and
I but I go out and play the hits.
Speaker 2 (33:48):
You know.
Speaker 3 (33:49):
Wow, So you've opened for bon Jovi. That's a good
that's big.
Speaker 9 (33:53):
Oh yeah. One of the best people I've ever been
met in my life.
Speaker 3 (33:57):
I ever bumping in my friend James Montgomery, who's out there.
Speaker 9 (34:00):
Oh yes, yes, yes, I wrote it. I played in
Nasma Resort every every year up in Laconia, and and
James Monstgomery is always there the day I play, and
we have two different shows. But he's the nicest guy,
and he is fantastic. If he if he's servant, if
he's saving us. Now he's he knows there he is.
Speaker 3 (34:22):
Finally, Well, I gotta tell you James is is a
listener always and if he's out on the road, uh,
you know, believe me he's listening because he says to me,
Michael Pilot coming home some night, so tell us about
we're talking about restaurants. But I'm always interested in what
people do, and particularly people who are in the entertainment field,
(34:44):
which you clearly are.
Speaker 9 (34:46):
Yeah, I see it all when I'm not playing playing
the guitar, you know, I do solose now more than
anything in the duo. No on bands, too much work.
I just turned seven in but I see everything that's
going on in the crowds and and what I really see,
especially since the pandemic. And I you know, I moved
from sal Lamassi in two thousand and one, but in
(35:09):
Boston I noticed that everything is still late at night.
But as soon as I come up to New Hampshire
twenty fifteen. Everything is is a happy hour up here
and used to be eight to eleven to play gigs
up here. Now it's six to nine, maybe five to eight,
and a couple of seven to tens. But everyone is
(35:32):
since the pandemic is all the places are. Since the
pandemic is going, they're leaving the places. Every place is
closing at ten. And it really takes a toll on
the the food industry up here.
Speaker 3 (35:47):
Sure it does, yeah, but guess what they got to
survive and that's the problem.
Speaker 9 (35:51):
Oh yeah, yeah, yeah, and it's kind of ten. Today
went out with a friend of mine who's a drama
from from saying, I mean Massachusetts, and he's up here too,
and we go shopping together up in Londonderry. And the
funniest thing he says today, and it made me really
call you tonight, is that he, you know, he's got
(36:15):
a lot of money and I'm the guy that goes
into the reduced sections, you know, and the Shaws too,
has a great fifty percent off of meat sometimes up here.
I don't know about Massachusetts, but he went across seeing
all the meats there and it was forty dollars for
a steak. And what he actually said today which really
made me call you, is that he can go out
(36:37):
and get a steak and a dinner for that forty dollars.
And it made me think about that, and I'm wondering
what's going on at the supermarkets, if it's really as
bad that they say, or what's happening.
Speaker 3 (36:51):
I don't know. It's to me like there must be
a reason for that. I can't imagine paying forty dollars
for a steak in a supermarket because.
Speaker 9 (37:01):
Exactly, yeah, you would get that at.
Speaker 3 (37:03):
At forty bucks. You probably get a pretty good steak.
Oh yeah, most restaurants, if not all restaurants.
Speaker 9 (37:09):
And every last Wednesday of the month, I play a
place in Derry. I don't want to say the names
or anything, but the thing is he goes there and
spends you know, at least forty dollars for drinks and
you know, and the steak, and we have a table
that we have and this Greek restaurant and Derry and
(37:31):
I bring a lot of people there the last Wednesday
very month. And I'm not calling you to advertise that,
but the thing.
Speaker 3 (37:37):
Is, I have no problem with that. Where are you
playing this weekend? So if people want to go hear you,
where are you pay?
Speaker 9 (37:42):
Oh God, you're going to laugh about somehow. I'm playing
at cand of Bunkport, the Colony Hotel. It's outside. It's
an outdoor concert and I'm actually very very worried about
it because I don't care how many how many outdoor
heater is I have next to me. I'm going to
need about twelve more.
Speaker 3 (38:00):
Yeah, I gotta worry about the audience. Ted, do me
a favorite call back. I got one more call over
who I want to accommodate. But please call back some
night and I love to talk and we'll get some
We'll get some folks coming out to see you. I
mean that seriously, I'd love to do.
Speaker 9 (38:14):
Oh, I know that. I know that I've been.
Speaker 3 (38:18):
Dan.
Speaker 9 (38:18):
I listened to almost every night I don't play, and
I'm always dan. What I'm gonna what I'm gonna do,
What I'm gonna do it. So I'm gonna do it.
Speaker 3 (38:24):
So please look it forward to it. You a great call,
and I'll look forward to call number two from Ted
and Derry, New Hampshire and we'll do exactly what I said.
Thank you about my.
Speaker 9 (38:34):
Friend, and it was a pleasure to talk to you
right back at.
Speaker 3 (38:36):
You say hi, to say ahead of James when you
see him.
Speaker 9 (38:39):
Okay, thanks, I probably won't see him the next summer, Bob,
but we're always there, all right.
Speaker 3 (38:43):
Thanks so much to talk to you later. Let me
go to Pete north Ender of a Pete. You're gonna
put a rap on this for us, go right ahead.
Speaker 6 (38:49):
Yeah, Dan, I don't think anybody else mentioned it, but
I just happened the last Friday night. I finally got
back to Kyle Loons in Saugust, first time I've been
there like thirty years, and it is excellent. The service,
the fluid, everything was top quality.
Speaker 3 (39:06):
Great. You know, we love the restaurants that do a
good job. And when someone like you can, there'll be
a bunch of people now who will listen to what
you have to say and they will head and they
will head to Kowloon.
Speaker 2 (39:19):
They Yeah, don't.
Speaker 9 (39:19):
I don't think it can.
Speaker 3 (39:21):
Yeah, I think that they go ahead. They're shrinking the restaurant,
but they're also doing some condominiums there and all of
that be aware that the capacity of the restaurant. I
think they've got some plans underway to reduce the size
of the restaurant.
Speaker 6 (39:35):
I know it's unfortunate, and it's got an expiration date
coming up. Yeah, I know, but it was excellent and
I had enough left over for Sunday night even after
having three plates Friday night.
Speaker 3 (39:47):
All right, sounds great. Hey, look, thanks for calling in.
You put a good wrap in the ribbon on the show.
Thank you, Pete. We'll talk soon, okay, thank you for
having me.
Speaker 9 (39:55):
Yeah, we'll see you.
Speaker 3 (39:56):
Right back at you. Merry Christmas. Okay, if we don't talk, thanks.
Speaker 9 (40:00):
Merry Christmas to you too. Thank you.
Speaker 3 (40:02):
All right, well, thank you so much.
Speaker 2 (40:03):
Bye bye, bye bye.
Speaker 3 (40:04):
What are we looking at? A time? Here? Rob one minute? Okay,
here's we're going to do. I am going to surprise
all of you maybe tomorrow night, and I'm going to
ask I'm thinking of this for your favorite weekly television program.
I have one, and I'm going to tell you what
(40:24):
mine is, and then next week I'm going to ask
you to have watched it. I got a plan for tomorrow.
We'll talk to you tomorrow. We're going to talk about
high school hockey for girls who don't have high school
hockey teams, amongst other things. We got a good show
lined up tomorrow night. Thanks to all the calls, thanks
to all the listeners. All dogs, all cats, all pets
go to heaven. That's my pal Charlie ray Is, who
(40:46):
passed fifteen years ago in February. That's what all your
pets are who are passed. They love you when you
love them. I do believe you'll see them again. Rob Brooks,
great job. Thank you very much. Marita our producer, and
I will be on night Side with Day on Facebook
and about a minute and a half. Be there or
be square. Thanks so much, have a great Friday, Stay
(41:06):
warm everyone, see tomorrow night.
It's Nights with Dan Ray.
Speaker 2 (00:03):
I'm telling you Boston's News Radio.
Speaker 3 (00:07):
Rob, We're gonna change it up here. I'll hold off
on those sound bites. We are talking about your your
restaurant habits and have you changed the way in which
you go out and dine and so feel free to
let us know. The James Rojas of the WVZ News
(00:30):
department has filed a couple of stories in the last
day or so. Apparently there are folks now who are
looking They want to continue to go out, but they
feel that maybe restaurant prices have drifted upwards as a
consequence of COVID and inflation and all everything. And you
can throw Donald Trump's tariffs in there is what whoever
(00:52):
you want to blame. Rices have gone up. So this
was a second report that James Rojas filed, just to
give you a sense of what we're doing. This is
cut b Rob, Munch play cut down.
Speaker 4 (01:03):
The cost of eating out is getting more expensive, which
looks to be the reason why more people are passing
on full entrees for appetizers and bundles.
Speaker 3 (01:11):
I think appetizers you can get more bang for your buck.
Speaker 4 (01:14):
A recent study you showed appetizer sales went up twenty
percent nationwide this year. Ian and Michael at South Street
Diners say, there's a bit more strategy when going out now,
and then we.
Speaker 3 (01:23):
Get in the whole discussion of like, hey, are we
going out for drinks only versus like some food or not?
And then I mean you might.
Speaker 4 (01:31):
You might only get appetizers before going out, you know,
So where do you go to the nice restaurant and
you you get something small and finish off with McDonald's
you know?
Speaker 3 (01:40):
Oh so yeah?
Speaker 4 (01:41):
At South Street Diner James Rojas w b Z, Boston's
News Radio.
Speaker 3 (01:47):
That's some flexibility right there. Thank you, James Rojas. Let's
get back to the calls. Have you changed your your
dining practice again? Some people love restaurants and find themselves
at restaurants three four days a week. Some people say,
I'm rather cook at home, save some money. But there's
different There's there's interim strategies that you can employ. Let
(02:09):
me go next to Joel and Native Kay. Joel, welcome back.
How are you?
Speaker 5 (02:14):
I'm fine?
Speaker 6 (02:14):
Dan?
Speaker 5 (02:14):
How are you doing good?
Speaker 3 (02:16):
What's what's your I know you like restaurants, go right ahead.
Speaker 5 (02:20):
The problem is then it's so cold to go out
to us. You don't know what they have to heat on.
Speaker 3 (02:24):
And he gets that, well that's another problem. But that's yeah.
And I think it's going to be really cold this weekend,
so maybe a lot of people will be eating in.
You're that's a factor. Who wants to go out and
battle the cold when you can sit it home? But
guess what, you still got to battle the cold to
go to the grocery store. So I don't know which
one's worse.
Speaker 5 (02:44):
The bof the same. And so's so easy to do
is we offer takeout and it's cheap of that way
because taking out you don't have to leave a tip
because they're not servicing you at a table.
Speaker 3 (02:58):
Yep, No, that's a although I sometimes will always saw
a couple of bucks to the person who has retrieved
my food, just to be a decent person, you know.
But I understand what you say. But also you don't
have to get your wine or beer or whatever you're drinking.
If you're drinking just dyet pepsi, it's going to be
five bucks.
Speaker 5 (03:18):
Yeah you say that by having a pepsi at home
already and the wine waiting for you.
Speaker 3 (03:24):
Yes, absolutely, it tastes better at home because you know
that you bought it yourself, and per glass, it's going
to be three or four dollars at home or out
at the restaurant. The same bottle, the same wine is
going to be sixteen or eighteen dollars a glass.
Speaker 5 (03:42):
So let me get to the restaurants. Yeah, so the
deal deal is you go, well, the restaurant has a
deal for lunch. For instance, shut In High Tokyo and
Nadick they have lunch and specials till three o'clock. So
you buy it before three o'clock. You take it home
and you heat it up for supping, and with the
meal they have there, it cost you twenty bucks. And
(04:03):
the food, the amount of foods you have it, it's
good for two days. You get two meals.
Speaker 7 (04:06):
Out of it.
Speaker 5 (04:07):
Number one, Now you're talking number two. Number two, it's
to pattle. Now, my wife and I we have britle bowls.
You you haven't had a burritle bowl?
Speaker 3 (04:16):
No I haven't. I've go to I go to a
place where you get like harvest bowls and stuff. It's
a I forget even the name. It's a salad place.
And you go in and they give you so much
stuff it's expensive. It's sixteen bucks. But I take half
of it one night and I saved the half the
other half the next night. So it cost me eight
dollars a night.
Speaker 5 (04:37):
Okay, So the berritle bowls, we get two burritle bowls
that twenty dollars total and filled with so much food
that takes the two days to face the whole burritle bowl.
Speaker 3 (04:47):
Same thing that. Yep, they had. They had a tough
run there. Chipotle, right, is the one you're talking about?
Speaker 5 (04:57):
Yeah, yeah, exactly.
Speaker 3 (04:58):
They had a tough run. They had some problems and
then they bounce back. Uh, and I'm told they're pretty
good restaurant. I don't think I've ever been to a Chipotle.
If if I'm pronouncing it correctly. The McDonald's is easy
to pronounce, but or Papa Gino's. But Chipotle, you gotta,
you know, you gotta kind of work on that a
little bit at least.
Speaker 5 (05:18):
I know. I think the close one with being Natick,
I think that's the closest one to you.
Speaker 3 (05:24):
Yeah, probably, but I'm not going to drive that far. Yeah.
The the the the the salad place is called Sweet Greens,
and they do a very nice job on the salad
uh you know, again not cheap, but it's a good
salad for the amount of money you pay for it.
And that's not bad, not bad.
Speaker 5 (05:47):
If you go to if you go to Mexico, there's
one of the firmahem called Aztec and with an encelada
dish uh leburna, and I can finish off in two
days because there's so much. It's such a big platum.
You get three enchiladas and you get rice, you get beans,
and you get a salad now and it's so big,
(06:08):
it's a two days. It's a two day deal. And
I talk about twenty bucks on So I still I.
Speaker 3 (06:13):
Still, as you know, impartial to Olive Garden. We were
there a couple of weeks ago with our grandson and
you can't beat their salad. You want more salad, here
you go and it's good quality and the and the
roles are great as well.
Speaker 5 (06:27):
And you want more soup, you can get more soup.
Speaker 3 (06:30):
Oh, I didn't realize that. I'll have to think about
that next time. Okay, Hey Joe, great, great to talk
with you. Have a happy Honukah, great holidays, great new year.
Always great to talk to you, my friend. Thank you
so much.
Speaker 5 (06:44):
Merry Christmas. Merry Christmas.
Speaker 3 (06:46):
Appreciate very much, my friend. Talk to you soon. Good night.
All right, let me go to Ali in Connecticut. Ali, Hi, Ali, Hi, Allie.
Speaker 1 (06:57):
Thank you.
Speaker 8 (06:59):
I have discovered that Longhorn Steakhouse has great luncheons.
Speaker 3 (07:05):
Yeah, I've been to Long Han. There was a long
there still was one, I think down on Brookline Avenue
in Boston.
Speaker 8 (07:11):
Well, I'm in Connecticut, yep, and they're well, they're everywhere. Now.
What happened was a couple of years ago, my husband
and I we went to McDonald's. He wanted some big
Mac special. I haven't eaten McDonald's in years. And we
got two big Macs and a French fry to share.
And it was twenty two dollars. That was without a drink.
(07:33):
And I said to him, what I said, we could do,
you know better. And that's when we discovered the Long
Harn And we got giant cheeseburgers. I got a salad
side salad. He gets French fries and it was and
he gets a drink. It was twenty six dollars. Not
much of a difference, not no, And we got waited
on and right and the lower dad quality.
Speaker 3 (07:56):
Where a Connecticut are you? Are you down in the
southwest corner? Where are you?
Speaker 8 (08:01):
I'm in Cheshire, Connecticut, in between new Haven and Haffen.
But I'm a Chelsea girl. I'm a Chelsea massed girl.
I'm a Chelsea girl. To Cheshia, Connecticut. Yep, well the.
Speaker 3 (08:13):
Name is close, but I think Cheshire's probably maybe a
step up.
Speaker 8 (08:18):
It's a few steps up.
Speaker 1 (08:20):
Yeah, but I do. I miss I missed Chelsea.
Speaker 8 (08:22):
And you know what I really miss is the Hilltop Steakhouse.
Speaker 3 (08:26):
Yea for four for Kansas City. That was it.
Speaker 9 (08:30):
Oh my god.
Speaker 8 (08:31):
They had the best lunch and specials.
Speaker 3 (08:33):
They did, and they had great salad there.
Speaker 5 (08:35):
They had great everything.
Speaker 3 (08:39):
We're going to talk next to a friend of mine
that that manages a restaurant in Malden, which is a
great restaurant. Well, if you want to have a great restaurant,
if you ever up in this neck of the woods.
Speaker 8 (08:51):
Okay, Oh I come up, Yes, I come up a lot.
Speaker 1 (08:53):
Yep, I come home.
Speaker 8 (08:55):
I call it.
Speaker 1 (08:55):
I call it.
Speaker 3 (08:56):
Right after the break, we're going to talk to my
friend Paul, who uh uh, Well, I'll explain exactly where
it is and what it's like. But it's a great restaurant.
Speaker 1 (09:07):
So thank you for.
Speaker 3 (09:09):
Listening down there in Connecticut. I need you to call
more off And how come.
Speaker 1 (09:13):
I know I get I listen every night.
Speaker 3 (09:15):
I know you do, and and I'm it's like, Alie,
come on, it's easy, give me a call.
Speaker 8 (09:20):
And you know it's always will, I will, and I
know my aunt and Wilmington is lying in a bed
listening to you right now.
Speaker 3 (09:26):
What's your add's first name. Let's we'll do a shout
out to it.
Speaker 5 (09:30):
Joyce.
Speaker 3 (09:31):
Joyce. Joyce.
Speaker 8 (09:32):
You're the one that he's the one that told me
to call you twenty five years ago.
Speaker 3 (09:38):
She's a wise woman.
Speaker 1 (09:42):
Thank you, thank you, and you are too.
Speaker 3 (09:44):
Thank you so much. What do you celebrate? You celebrate Christmas? Honica?
Speaker 8 (09:48):
What you celebrate Christmas? I'm having a happy Christmas. Yeah,
and Merry Christmas.
Speaker 3 (09:53):
Merry Christmas to you and yours Alley as well. Okay,
we'll talk.
Speaker 1 (09:56):
To me too.
Speaker 8 (09:57):
Thanks you have a great night your voice.
Speaker 3 (09:59):
Thanks you to you, Thank you very much. All Right,
I've got to take a break and we come back
on a talk with a good friend. Uh, and we
got a couple of hoping lines. Let's let's talk food.
Come on six, one, seven, two, five, four, ten thirty
six one seven, nine, three, one ten thirty back on
night Side. Right after this, It's Night Side with Dan
(10:20):
Ray on.
Speaker 4 (10:22):
Boston's news Radio.
Speaker 3 (10:25):
My next guest is Paul from Malden.
Speaker 2 (10:29):
Paul Solona, how are you, Dan, Hawaiian Tonight?
Speaker 3 (10:33):
I'm doing great. You guys want to talk about a
great restaurant in Maldon. Check out Pearl Street Station. I
haven't been there in a while, Paul, I hope that
the the Turkey Tips are still as good as ever.
Speaker 2 (10:46):
They They certainly are, and we miss you.
Speaker 1 (10:48):
Dan.
Speaker 2 (10:48):
You have to come on out for a visit real
soon when you have a meeting, out a message.
Speaker 3 (10:52):
I will. I've owed you a phone call for about
uh since I since I saw you at the the
Joey Fund Joey Fun fundraiser.
Speaker 2 (11:00):
Know absolutely world wool chat soon. It was a great time,
wasn't it? Wasn't that a great great event?
Speaker 3 (11:07):
We had a great We had a quick conversation with
Jackie or what you your beautiful wife and next thing
I saw you, next thing you were gone. So, uh
you run a restaurant? Have you noticed people are ordering differently? Paul?
Or no?
Speaker 2 (11:22):
Kind of sort of it sort of depends on the
day of the week. And even with the with the
special we have we have a special during the football games,
during the NFL football games where we have seventy five
cent wings and we have a dollar fifty slices of
cheese pizza. And then then people may may get the
barbecue or whatever, but they're they're there for really the
(11:46):
the NFL action, but really across the board because our
menu is so varied from the barbecue to the seafoods
of the pizza calzone, people are in fact down going
across the board. We are kind of sort of seeing
maybe people aren't having that appetizer, but they are saving
room for the fried ice cream dessert.
Speaker 3 (12:04):
Well, I'll tell you it's a great restaurant, a great location,
and the variety of food is amazing. Sometimes I sit
there and I look at the menu and say, oh,
that's what I want. No, but I think I'll try that.
What about that? Yeah, Now that's that's one of my
favorite restaurants. When we were when I was working out
of the Midford office, Uh, it was easy to get there.
But now I work all day and I and I
(12:28):
work at home trying to set the show up. Paul.
That's uh, it's not as easy. I've been up to
Midford very rarely, and I got to make got to
make a trip up there in the next month or so.
I promise I'll call you in advance.
Speaker 2 (12:41):
Okay, that's fabulous, Dan, thank you, and also too, I
just want to comment on James's report on the South
Street down on the pardy pans and all we are
a fact, and I know Saul and I was general
manager there quite a few years ago, and I'm friends
with Saul, and I had sexted Saul right out. I
heard James's report yesterday. I believe it was and it
(13:04):
really is is true. A lot of people are in
fact doing the party pans for those for those luncheon gatherings,
for those staff gatherings, instead of the individual lent trades.
We are seeing that. I know Saul has also seen
that and shut out for those those chicken fingers at
selstrie Dinads. They are just absolutely spectacular the way that
they prepare them.
Speaker 3 (13:24):
So what what are companies doing when most of the companies,
a lot of companies have cut out the holiday parties.
What did you say they were doing now they there
was a word you used that that went right by
I mean, what was the word?
Speaker 2 (13:41):
Oh, the party pans. The plot is instead of ordering
the individual entrees off the menu, they're they're they're sharing
and they're being more more communal where they're all hanging
around the buffet, in the in the office and and
just just hanging out. And it's it's a little bit
more and more affordable for some some budget.
Speaker 3 (14:03):
No particular smaller companies that want to do the right thing.
Have you noticed that that there's a lot of companies
that maybe used to do something like that during the
holiday season, but they're back and off that. I've I
seem to have noticed that, and I don't we have.
Speaker 2 (14:22):
Maybe if it's in the budget the companies, especially out
in the Malden method area, Like we have a huge
party pan order for for local CPA firm tomorrow and
we have quite a few next week and all. So
we really haven't seen much of a tailoff. Yeah, which
is good. We'll take that.
Speaker 3 (14:43):
Oh absolutely, Paul, Merry Christmas. Do you please Merry Christmas
my friend for me and we will we'll see each other.
Hopefully that'll be a new Year's resolution.
Speaker 2 (14:53):
Okay, look forward to my friend Besta Genie and the family,
and be well. Merry Christmas, my friend, catch you. Thanks boy,
thanks for the time. Now be well you all right?
Speaker 3 (15:03):
Let me go next. Let me go to Lee in Mendon, Massachusetts. Hey, Lee,
how are you tonight?
Speaker 5 (15:08):
Hi?
Speaker 1 (15:09):
Dann Hawaii. Nice talking to you. I don't call much,
but I listened a lot.
Speaker 3 (15:13):
Well. It's always important because I try to do here's
the here's the thing which and I'm going to tell
you what what I'm doing here. I cannot do politics
five nights a week, four hours a night. I love politics.
I love current events and political issues. And I'm not
just talking about you know, Democrat Republican. Last night we
(15:34):
did the arrival of uh Cafe, marijuana Cafes whatever you
want to call them, cannabis cafe, and people were off
the wall. We had people in favor and oppose, which
was wonderful because Mike's my job easier when people are
calling about a subject they're interested in. But like that night,
(15:55):
I wanted to do this tonight and and I'm so
glad that some people are too into it, because look,
if I do the same show every night, why listen?
Speaker 5 (16:05):
Right, God, bless you.
Speaker 3 (16:08):
Thank you. Are you changing your restaurant habits or no.
Speaker 1 (16:14):
A little bit, a little bit, But to go out
and on a high scale restaurant, I like to go
to New England Steak and Seafood and Mendon. It's a
family run restaurant and we go there and we go there,
my friend and myself. We go there, and what I
(16:38):
do is I usually get an entree, which is in
the twenties, and then she and I will share a
dessert and I usually I don't usually get an alcoholic beverage,
and most of the time I get ice water and
lemon and it kind of holds my price down. That's
that's I go to special restaurrestaurant. And then I like
(17:02):
to get takeout from a place called Nanas and Cape
Road and Men. Then they have great food there.
Speaker 3 (17:11):
I'm guess that's an Italian restaurant. Yeah, oh yeah, absolutely.
Speaker 1 (17:18):
They have pizza and pastor and salads and stuff. So
I get takeout there. And then sometimes I go to
Wolves Restaurant on Route and the Little's Restaurant. That's that's
that's like midway between Nana's and the steakhouse. But they
(17:40):
have good food there too.
Speaker 3 (17:42):
Yeah, yeah, if you can find a place that's like
the Over and Denim on the West Roxbury Line Midway Cafe.
I know that Morgan talks about that a lot, but
that's a great restaurant.
Speaker 1 (17:52):
It is a great that's where he does his that's
where he does his trivia, right.
Speaker 3 (17:56):
But the food is fabulous there.
Speaker 1 (17:58):
Okay, okay, yeah, that's what I too.
Speaker 3 (18:00):
Yeah, yeah, they just uh they knock it out of
the park and there's great makings with a variety of
things they and it's it's all home cooked. I don't
get over there as much as I should because it's
a little bit out of out of the way, if
you will, but it is. It is a great and
the owners a great.
Speaker 1 (18:22):
What I like is when I go to a restaurant,
I ask if they have specials to day and that
kind of helps out too, and all the different they.
Speaker 3 (18:29):
Have absolutely lee great to hear your voice.
Speaker 1 (18:33):
Thinks, I hope, I hope you have a nice Christmas
with your family.
Speaker 3 (18:39):
Christmas, if you celebrate Christmas, Merry Christmas you I do.
I keep saying to people. I like to wish people
a happy honeker or merry Christmas or uh you a
bounty filled Kwanza or whatever whatever. People celebrate happy.
Speaker 2 (18:54):
Yeah, this is fine.
Speaker 3 (18:55):
I know it's a kind of everybody falls into the
happy all the days.
Speaker 1 (19:00):
By Yeah, but my idea is, marry, how did.
Speaker 3 (19:03):
We celebrate it. Let's talk about celebrating that's yeah, thanks, I.
Speaker 1 (19:07):
Want I want to say one more thing. A couple
of weeks ago, call her go as Dolly called, and
I hadn't heard her. I hadn't heard her in a while.
It was nice to hear her.
Speaker 3 (19:18):
Boy, Dolly's doing great, Dolly and Medford.
Speaker 1 (19:21):
Yeah, Medford, med Fitz, Yeah, doing great.
Speaker 3 (19:24):
She hit a very special birthday last October thirty first.
Uh wow, a big, big, big number. Okay, yeah, she's yeah,
she's very doing very well, doing very well.
Speaker 1 (19:36):
It was nice to hear Dan YouTube.
Speaker 3 (19:40):
Don't be a stranger.
Speaker 9 (19:41):
Bye bye, I well, bye bye.
Speaker 3 (19:43):
Thanks six one seven thirty six one seven nine three
one ten thirty.
Speaker 6 (19:49):
Uh.
Speaker 3 (19:50):
I've I got some open lines here, so let's fill
him up. I'd love to hear from you. Join the conversation.
We're talking about restaurants, and we're talking about are you
are you changing your regimen, changing your strategy? We we
have and I think that most of us have, probably,
(20:12):
and I'd love to know what it is. Maybe there's
a couple of favorite places you go to a little
less often, maybe you change your orders. Maybe when you
go you, as they say, one way that you can
cut down on some of the prices. And I'm not
trying to hurt any restaurants, because the restaurants are great.
But you can have a beer or glass of wine
before you go to the restaurant and have someone maybe
(20:33):
as a designated driver, if you're just you know, having
one glass of wine and as clothes, You're probably are
going to be okay. And then just have water with
your meal, which is better for you in many respects.
You have water with your meal, the food will taste better.
Here's the number six one seven, two, five four ten
thirty six one seven nine three one ten thirty. Love
to stay on this topic for the balance of the
night that will be determined by you coming back on
(20:56):
Night Side with Dan Ray.
Speaker 9 (21:02):
I'm telling you Boston's News Radio.
Speaker 3 (21:05):
Okay, some of you are being shy out there tonight.
Please don't be shy. Six one seven four ten thirty
six one seven nine three thirty. I'm trying to do
a little little off speed pitch here tonight, changing it
up a little bit and talking about people's dining strategies,
(21:29):
how to maybe save money at a period of time
when restaurants are getting a little bit more expensive. I
think the cost of eating out, whether it is a
fast food place like McDonald's, a place like what I like,
Olive Garden, amongst others, or your middle of the road
places like a four Seasons, which is a fine restaurant.
(21:51):
There's a whole bunch of restaurants. What are you doing,
irrespective of what where you choose to eat, what are
you doing to to mitigate the cost? I mean, there
are strategies that we're talking about. As I said, one
of the things is, you know, have a beer of
glass of wine before you go home, and then before
you go to the restaurant, drive carefully or maybe have
(22:13):
a designated driver. You're not gonna be drunk on one
glass of wine or one one beer, honestly, and then
don't drink at the restaurant. You save some money when
you go home. Have a glass of wine after dinner,
glass of wine at home. That's These are all sorts
of things you can do. Let me go to Frankie
(22:34):
in New Bedford. Frankie in New Bedford. How are you, sir?
Speaker 7 (22:38):
How you doing? Say? How you doing that? These are
one of my favorite topics is that I was born
in Boston, but I'm originally from Puerto Rico, so Puerto
Ricans love food and I live in New Bedford. Here
is like I think, I mean maybe because I live
down here? Do think the best restaurants are here in
terms of seafood?
Speaker 9 (22:59):
Yeah?
Speaker 7 (23:00):
Well the water oh yeah, I mean, I mean the
best of the best. But my top, top of the
line restaurant, which I don't go that often. There's a
little price, but maybe once every two months, you know,
the Black Whale. It's like my top notch.
Speaker 3 (23:18):
So what are the what are the entrees there? I
assume they're mostly seafood?
Speaker 9 (23:21):
But what do we do most people?
Speaker 7 (23:24):
They do salmon, they do lobster, they do all types
of fish. They do they they usually change the menu
every week, so it's like something it's all seafood, but
they changed every reserve y every time you go there,
Like if you go every Sunday, it'll be a different
menu altogether. And they own a chain of restaurants. They
have that one they have Cisco Brewery. They have they
(23:47):
have about five of them throughout the Fall River and
the Bedford and Somerset, So it's about five changes of restaurants,
all on by the same guy. And it's just the service,
you know, the food, everything is just it's just amazing.
Speaker 3 (24:00):
What do you what do you talk about the trip?
I'll give you an idea. Is it thirty dollars range
for entrees or more expensive?
Speaker 9 (24:07):
Yeah?
Speaker 7 (24:07):
Like if I go with my wife, you know, about
thirty dollars an entree, you know, including h like I
would say two glasses of wine. At the end of
the day, it'll be like probably like two hundred and
thirty dollars.
Speaker 3 (24:19):
Yeah, oh yeah, that'll that'll start.
Speaker 7 (24:21):
To run including tip, you know, like you're gonna give
a good tip because the service is amazing. But it's
I mean to me, it's well worth it, you know,
because I don't I don't know.
Speaker 3 (24:29):
But you're not you're not doing that. You're not doing
that twice a weekend or every night. You're doing that?
Speaker 7 (24:34):
No, no, no, yeah, yeah, maybe once every two months,
you know, or maybe.
Speaker 3 (24:38):
Exactly yeah, And you admortize that in your own mind.
You say, okay, it's it's maybe it's two hundred and
thirty dollars for this night, but you've you've cooked at
home and you've yeah, exactly, Okay.
Speaker 9 (24:52):
This is perfect.
Speaker 7 (24:53):
But yeah, it's one of the restaurants that I love,
and the service is always great, the food up until
now I've been I've been going there for the past years,
and it had to have them disappointed me. So I mean,
it's amazing, amazing.
Speaker 3 (25:04):
Well, frank I appreciate you your calling as always, and uh,
I assume you're probably going to be celebrating Christmas at
some point.
Speaker 1 (25:12):
Oh.
Speaker 7 (25:12):
Absolutely, Christmas. Merry Christmas all the way.
Speaker 3 (25:14):
Merry Christmas. Merry Christmas to you, and we'll talk. We
may not, hopefully we'll talk before Christmas. And in case
we don't, marry Christmas.
Speaker 9 (25:21):
Okay, same to you, sir.
Speaker 3 (25:22):
Thanks Frankie, appreciate it very much. All right, We're going
to go to Quentin in Grand Rapids, Michigan. Quentin. I
have the book. It arrived today, Uh, and I'm going
to call you tomorrow, uh, and we'll we'll work something
out on this because it's interesting. It's uh, I really
enjoyed this. Uh, don't don't spoil the surprise, but we'll
(25:44):
talk in them sometime tomorrow. Professor, how are you everything good?
Speaker 1 (25:48):
Okay?
Speaker 10 (25:49):
Hey great, great, listen, it's Grant. I'm in Grand Rapids.
I know I can't talk a lot about boss and restaurants,
so they get out there occasionally. But let me tell
you what we do here. My wife and I we're
in our seventies. So we go out once a week
for breakfast to a diner and we go to a
diner that has these three egg omelets with things on
(26:11):
the side, okay, and we eat we each get one,
you know, we do a California omelet, or we do
a three meat omelet, we do something special and we
each get our own and we eat about half of
it because these suckers are big, and then we take
it home and we have another day for breakfast. So
(26:34):
that's once a week, and then once a month we
go out to our favorite restaurant in town, which is
at the Amway Grand Plaza Hotel. Okay, we're talking expense now, man, Okay,
so we yeah, so we go in there and we say, okay,
what are we going to have? And normally it's a steak,
(26:55):
so it runs about ninety five dollars for a whole.
Yeah yeah, yeah, yeah, plus a couple of sides. But
steaks are expensive now, and we get a couple of
sides with it. We don't do any wine or anything
because that really really gets you in terms of cost.
So we we get that and then we split it. Now,
(27:16):
at this particular place that we go, they say, all right,
you want to split, it's going to be ten dollars
more for an extra plate. But we don't care about
that because the steaks are fantastic. They are the best.
We buy steaks all over I grill all the time
all winter long. We can't do anything like it.
Speaker 3 (27:36):
So once you just order the one steak and you
split the steak, yep, I like that. I like that idea. Yeah,
I think that I don't think they should charge you
for the extra plate. But I said, I suppose that
that that they have every right to do that. But
god darn that's well, yeah, that's it. That's an expensive
(28:00):
steak even around here. I can go to top end
restaurants in Boston and the steaks are going to the
top end, you know, fifty five dollars, sixty dollars. That's
an expensive steak here. Ninety eight dollars in Grand Rapids.
That's whoo hey.
Speaker 10 (28:14):
Listen, it's one of the top restaurants in Michigan. And
the steaks are so good and the service is so good.
They don't rush you. They're glad to split it, give
you another plate. So once a month and as I see,
it's a kind of romantic thing. We do it together.
They bring a little candle to the table and they're
so grateful. Yeah. Yeah, they don't feel like we're being cheap,
(28:39):
you know, just because we're dividing it up because it's
a big steak.
Speaker 3 (28:43):
But a lot of that stuff you can't finish, you know.
I mean if it's like too big, uh, and and
you leave half of the you know, why not split it.
There's nothing wrong with that.
Speaker 10 (28:56):
Yeah, nothing wrong. You take it home, you rewarm it.
It's not quite as nice. That's when they bring it
out perfect and tasting perfect, and I.
Speaker 3 (29:06):
Get it, you know. Yeah, yeah, restaurant. I'm a seafood guy.
Speaker 10 (29:12):
Yeah, I am a seafood guy to salmon. But here's
the problem, Dan, I love salmon. I buy salmon fresh
at Costco. I grill it on our back deck all
year long, you know, I shovel off the snow. We
got about six inches of snow right now, and I
grill that out there and I'm really good at it.
(29:35):
So we have people over for salmon and they say
this is fantastic. Now, even buying at Costco, the salmon
is not that inexpensive. But oy oh boy, it is good.
But let me tell you what I did the other day,
which was a disaster. Okay, I said, all right, we're
going to add some goodies to the to this, and
(29:58):
so we got some special vegetables. What are your favorite vegetables?
Speaker 3 (30:03):
I'm kind of Broccoli is great, all of that. I'll actually,
believe it or not. I actually like spinach, believe it
or not, nobody, Yeah, spinach. My ultimate favorite vegetable, to
be honest with you, is tomatoes, really good tomatoes in
the summertime. And and beets.
Speaker 10 (30:25):
Yeah, beets are good. Now, if you were going to
grill something, what would what would it be as a vegetable?
I'm egging you on here.
Speaker 3 (30:33):
Yeah, I'm not a big griller for vegetables. My wife
will she loves peppers, green peppers, red peppers. And if
you're doing a shiska bob, but that's that would be
probably the green peppers, red peppers and onions.
Speaker 10 (30:49):
Yeah, okay, we do all of that on the grill. Man,
I'm really into it. I got these long sticks.
Speaker 3 (30:53):
Yeah no, I'm oh yeah, I hear you.
Speaker 10 (30:56):
Oh it's fantastic. It's fantastic.
Speaker 9 (31:00):
I tell you what I did.
Speaker 10 (31:00):
I got okay, I got a bunch of these things
and I put them on I grilled them and everything else.
And then I got also a bunch of I got
a bunch of sour kraut, which was special sour kraut
at Costco. We're big Costco fans and all the all
the all the for smallies, you know, and Costco for
(31:23):
big quantities. So I got this sour kraut and we
did a bunch of veggies and I grilled them and
I put that out there, and oh man, it was good.
Speaker 9 (31:32):
Well, let me tell you the.
Speaker 10 (31:34):
Next morning it hit me, Holy.
Speaker 3 (31:37):
Cow, whatever you do, you don't.
Speaker 10 (31:41):
Listen, I will not.
Speaker 9 (31:43):
I will not.
Speaker 10 (31:44):
We we'll do that on the other night when we
talk about Jeane Shepherd and his problems. But I'll tell you,
oh man, too many veggies.
Speaker 3 (31:52):
Them up with my break here. So I'm gonna let
you run, but I owe you call tomorrow.
Speaker 10 (31:56):
We'll talk break it buddy, talk to you later.
Speaker 9 (31:59):
Okay, bye bye, have a great night.
Speaker 3 (32:01):
Okay, gonna take a break. I got a first time
call it coming up, Ted in Derry, New Hampshire. Ted,
You're gonna be here right after the break, and I
got some room, so folks, if you'd like to jump
in six one, seven, two, five, four, ten thirty six
one seven, nine, three, one ten thirty. I feel like
I'm pulling teeth, which I never like to do. We'll
be back on Nightside after this. I'm not a dentist.
Speaker 4 (32:22):
You're on night Side with Dan Ray on w B
Boston's news radio.
Speaker 3 (32:28):
H let me go up north to Ted, first time
caller from Derry, New Hampshire. Hey, Ted, welcome to Nightside.
How are you hi? Dan?
Speaker 9 (32:37):
It is a pleasure to talk to you and hear
you voice after all these years.
Speaker 3 (32:41):
Well come on, Yeah, it took a while, but we
finally got you. Gotta give you a ride of applause
here from our digital studio audience.
Speaker 9 (32:48):
I wish I had a round of the clause every
time they played a song when I play out. But
but but anyway, what I have seen and you might
want to ask me some of these questions. I've been
playing out as a musician for so many years, and.
Speaker 3 (33:03):
You're a guy who's a professional musician. You listen to
us coming home from your gigs, and you've listened to
us for a while. What what instrument do you play?
Or tell us a little bit about yourself.
Speaker 9 (33:15):
Oh, I'm not guitar player. And I've been around for
so many years. I've been one time that knows me
on the North Show. And I moved up to New
Hampshire and Maine, and and so that's one of the
best moves I've ever made.
Speaker 3 (33:30):
And what what sort of what sort of music? Seriously?
I you know, I always like to know a little
bit about my musician friends.
Speaker 9 (33:38):
I write a lot of my own music and and
uh and the thing has opened up with bon Jovi's
and things people you know, people like that and and
I but I go out and play the hits.
Speaker 2 (33:48):
You know.
Speaker 3 (33:49):
Wow, So you've opened for bon Jovi. That's a good
that's big.
Speaker 9 (33:53):
Oh yeah. One of the best people I've ever been
met in my life.
Speaker 3 (33:57):
I ever bumping in my friend James Montgomery, who's out there.
Speaker 9 (34:00):
Oh yes, yes, yes, I wrote it. I played in
Nasma Resort every every year up in Laconia, and and
James Monstgomery is always there the day I play, and
we have two different shows. But he's the nicest guy,
and he is fantastic. If he if he's servant, if
he's saving us. Now he's he knows there he is.
Speaker 3 (34:22):
Finally, Well, I gotta tell you James is is a
listener always and if he's out on the road, uh,
you know, believe me he's listening because he says to me,
Michael Pilot coming home some night, so tell us about
we're talking about restaurants. But I'm always interested in what
people do, and particularly people who are in the entertainment field,
(34:44):
which you clearly are.
Speaker 9 (34:46):
Yeah, I see it all when I'm not playing playing
the guitar, you know, I do solose now more than
anything in the duo. No on bands, too much work.
I just turned seven in but I see everything that's
going on in the crowds and and what I really see,
especially since the pandemic. And I you know, I moved
from sal Lamassi in two thousand and one, but in
(35:09):
Boston I noticed that everything is still late at night.
But as soon as I come up to New Hampshire
twenty fifteen. Everything is is a happy hour up here
and used to be eight to eleven to play gigs
up here. Now it's six to nine, maybe five to eight,
and a couple of seven to tens. But everyone is
(35:32):
since the pandemic is all the places are. Since the
pandemic is going, they're leaving the places. Every place is
closing at ten. And it really takes a toll on
the the food industry up here.
Speaker 3 (35:47):
Sure it does, yeah, but guess what they got to
survive and that's the problem.
Speaker 9 (35:51):
Oh yeah, yeah, yeah, and it's kind of ten. Today
went out with a friend of mine who's a drama
from from saying, I mean Massachusetts, and he's up here too,
and we go shopping together up in Londonderry. And the
funniest thing he says today, and it made me really
call you tonight, is that he, you know, he's got
(36:15):
a lot of money and I'm the guy that goes
into the reduced sections, you know, and the Shaws too,
has a great fifty percent off of meat sometimes up here.
I don't know about Massachusetts, but he went across seeing
all the meats there and it was forty dollars for
a steak. And what he actually said today which really
made me call you, is that he can go out
(36:37):
and get a steak and a dinner for that forty dollars.
And it made me think about that, and I'm wondering
what's going on at the supermarkets, if it's really as
bad that they say, or what's happening.
Speaker 3 (36:51):
I don't know. It's to me like there must be
a reason for that. I can't imagine paying forty dollars
for a steak in a supermarket because.
Speaker 9 (37:01):
Exactly, yeah, you would get that at.
Speaker 3 (37:03):
At forty bucks. You probably get a pretty good steak.
Oh yeah, most restaurants, if not all restaurants.
Speaker 9 (37:09):
And every last Wednesday of the month, I play a
place in Derry. I don't want to say the names
or anything, but the thing is he goes there and
spends you know, at least forty dollars for drinks and
you know, and the steak, and we have a table
that we have and this Greek restaurant and Derry and
(37:31):
I bring a lot of people there the last Wednesday
very month. And I'm not calling you to advertise that,
but the thing.
Speaker 3 (37:37):
Is, I have no problem with that. Where are you
playing this weekend? So if people want to go hear you,
where are you pay?
Speaker 9 (37:42):
Oh God, you're going to laugh about somehow. I'm playing
at cand of Bunkport, the Colony Hotel. It's outside. It's
an outdoor concert and I'm actually very very worried about
it because I don't care how many how many outdoor
heater is I have next to me. I'm going to
need about twelve more.
Speaker 3 (38:00):
Yeah, I gotta worry about the audience. Ted, do me
a favorite call back. I got one more call over
who I want to accommodate. But please call back some
night and I love to talk and we'll get some
We'll get some folks coming out to see you. I
mean that seriously, I'd love to do.
Speaker 9 (38:14):
Oh, I know that. I know that I've been.
Speaker 3 (38:18):
Dan.
Speaker 9 (38:18):
I listened to almost every night I don't play, and
I'm always dan. What I'm gonna what I'm gonna do,
What I'm gonna do it. So I'm gonna do it.
Speaker 3 (38:24):
So please look it forward to it. You a great call,
and I'll look forward to call number two from Ted
and Derry, New Hampshire and we'll do exactly what I said.
Thank you about my.
Speaker 9 (38:34):
Friend, and it was a pleasure to talk to you
right back at.
Speaker 3 (38:36):
You say hi, to say ahead of James when you
see him.
Speaker 9 (38:39):
Okay, thanks, I probably won't see him the next summer, Bob,
but we're always there, all right.
Speaker 3 (38:43):
Thanks so much to talk to you later. Let me
go to Pete north Ender of a Pete. You're gonna
put a rap on this for us, go right ahead.
Speaker 6 (38:49):
Yeah, Dan, I don't think anybody else mentioned it, but
I just happened the last Friday night. I finally got
back to Kyle Loons in Saugust, first time I've been
there like thirty years, and it is excellent. The service,
the fluid, everything was top quality.
Speaker 3 (39:06):
Great. You know, we love the restaurants that do a
good job. And when someone like you can, there'll be
a bunch of people now who will listen to what
you have to say and they will head and they
will head to Kowloon.
Speaker 2 (39:19):
They Yeah, don't.
Speaker 9 (39:19):
I don't think it can.
Speaker 3 (39:21):
Yeah, I think that they go ahead. They're shrinking the restaurant,
but they're also doing some condominiums there and all of
that be aware that the capacity of the restaurant. I
think they've got some plans underway to reduce the size
of the restaurant.
Speaker 6 (39:35):
I know it's unfortunate, and it's got an expiration date
coming up. Yeah, I know, but it was excellent and
I had enough left over for Sunday night even after
having three plates Friday night.
Speaker 3 (39:47):
All right, sounds great. Hey, look, thanks for calling in.
You put a good wrap in the ribbon on the show.
Thank you, Pete. We'll talk soon, okay, thank you for
having me.
Speaker 9 (39:55):
Yeah, we'll see you.
Speaker 3 (39:56):
Right back at you. Merry Christmas. Okay, if we don't talk, thanks.
Speaker 9 (40:00):
Merry Christmas to you too. Thank you.
Speaker 3 (40:02):
All right, well, thank you so much.
Speaker 2 (40:03):
Bye bye, bye bye.
Speaker 3 (40:04):
What are we looking at? A time? Here? Rob one minute? Okay,
here's we're going to do. I am going to surprise
all of you maybe tomorrow night, and I'm going to
ask I'm thinking of this for your favorite weekly television program.
I have one, and I'm going to tell you what
(40:24):
mine is, and then next week I'm going to ask
you to have watched it. I got a plan for tomorrow.
We'll talk to you tomorrow. We're going to talk about
high school hockey for girls who don't have high school
hockey teams, amongst other things. We got a good show
lined up tomorrow night. Thanks to all the calls, thanks
to all the listeners. All dogs, all cats, all pets
go to heaven. That's my pal Charlie ray Is, who
(40:46):
passed fifteen years ago in February. That's what all your
pets are who are passed. They love you when you
love them. I do believe you'll see them again. Rob Brooks,
great job. Thank you very much. Marita our producer, and
I will be on night Side with Day on Facebook
and about a minute and a half. Be there or
be square. Thanks so much, have a great Friday, Stay
(41:06):
warm everyone, see tomorrow night.
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