November 30, 2023 • 16 mins
We have The VIP Girls (@thevipgirlsnyc), Meaghan and Audrey, come in to talk about their viral fame online, getting in to some of New York's most exclusive restaurants, daddy's and zaddy's and how they started their page.
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Episode Transcript
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Speaker 1 (00:02):
Live from the Mercedes's interview lounge.
Speaker 2 (00:05):
So you know what, you know, what's so wild? So
they originally from Philly and listen to us on Q
and O two and now you're in New York, but
you're on Q and O two right now?
Speaker 3 (00:15):
Is this is a full circle moment.
Speaker 4 (00:18):
This is insane.
Speaker 1 (00:19):
I just showed you a photo in twenty twelve. I
waited outside Q and O two total why to meet
one direction?
Speaker 5 (00:27):
It was like a regular morning thing for us, like
the phone taps, everything obsess, we get up.
Speaker 1 (00:32):
Phone taps stands. If you ever need a guest for
the phone.
Speaker 2 (00:34):
Taps, we got something tells me you can you could
challenge us. You can call it phone taps. Okay, So look,
you know every in this root room, as you can tell,
we're but we love food, right so yeah, and there
are a million and one places to go online for
food porn and you know, and Brian can't stop eating
as one of our favorites. I mean, there's staring him.
But when it comes to the VIP girls, it's a
(00:55):
total totally different level. I mean, and I know you
guys started out viewing nightclubs.
Speaker 3 (01:01):
Yes, yes, thank god we made that transition I.
Speaker 2 (01:04):
Mean you eventually you're gonna run out of nightclubs, and
eventually they're going to run you out the door if
you give them bad reviews.
Speaker 5 (01:10):
And in New York, we got options, We got thousands
of restaurants, and she's from this.
Speaker 1 (01:14):
Is the best city to be in for food reviews.
But are people scared when they see you coming?
Speaker 3 (01:18):
Like, are like a no, nope, nope.
Speaker 5 (01:20):
Recently, like we've been getting recognized at restaurants and owners.
Speaker 3 (01:23):
Yeah, just try to like cump some things, little gifts.
Speaker 1 (01:26):
Like here's our book, our coffee table book take home.
Speaker 2 (01:30):
But what you guys do, which is beyond one of
the many things you do. This beyond is you also
talk about the best restaurants to go meet a sugar daddy.
I'll give you an example, Demonicon Delmonico's is arguably the
oldest uh Olt cuisine restaurant in America.
Speaker 3 (01:48):
Yes, it was the.
Speaker 1 (01:49):
First fine dining restaurant in New York.
Speaker 3 (01:51):
The O G Daddy's, Abe Lincoln and Mark Twain dine there.
Speaker 2 (01:53):
Okay, you don't don't spoil. So here here they are
talking about delmonico.
Speaker 1 (02:00):
Starting off with the og daddy hunting spot Zelmonico's opened
in the eighteen hundreds. This place was the blueprint Abraham Lincoln,
Mark Twain, every historical daddy ever frequented this place, and
three hundred years later they still pull up. We bout
down to this institution.
Speaker 2 (02:20):
A men, there you go, And recently Domonico's bought new people.
The food's actually pretty good.
Speaker 3 (02:26):
It's incredible. It's better than when it closed.
Speaker 2 (02:29):
Well, you know, keep in mind the first dishes they
sold there, because I'm the original daddy from from the
eighteen hundreds, it was turtle soup made with real turtles oysters.
I mean, those are the dishes that were Those were like,
if you're wealthy, you can buy those things at Domonico's.
Now they serve you know, the stuff.
Speaker 4 (02:44):
We wait, real turtles.
Speaker 3 (02:46):
Yeah, yeah, thank god they took that off.
Speaker 2 (02:48):
The turtle soup. F's. I love the line. Few years
they got a restaurant star because it tasted like an
old tire of these we wrote these for you.
Speaker 4 (03:06):
Oh my god.
Speaker 2 (03:07):
The pie was as krusty as a seventy year old
sugar daddy. The food was saltier than Cardib's Instagram. The
thing is is when you review restaurants, you're some people
are going to disagree with what you say, but that's
what reviewing is about many people.
Speaker 3 (03:24):
And also we pay for everything so we can say
whatever we want.
Speaker 2 (03:27):
So okay, that's my nice question. I'm sure you've been
asked all the time. You go to some of the
most expensive restaurants in New York City and beyond, where
where's the money coming from?
Speaker 5 (03:36):
So we do brand yeals and we also have the
ip list Experiences, which are prefixed packages at our favorite restaurants,
and we earned commissions.
Speaker 1 (03:43):
From Okay, gop list experiences dot com.
Speaker 2 (03:47):
You know, because I'll be your sugar Daddy, I'll help him.
Speaker 3 (03:50):
Oh wow, absolui, thank you our honor.
Speaker 2 (03:55):
So offering the list of like the top five restaurants
to go find to sugar Daddy, Oh.
Speaker 5 (04:01):
Easy money, the whole Ritz Carlton Building, Jose and dresses
every restaurant there at ten out of ten, immaculate Daddy Hunting.
Speaker 1 (04:07):
The Centurion Lounge, Black Card access only, our age.
Speaker 5 (04:12):
Guesthouse right across the street from ap You see someone
walking out of there, you bring them in.
Speaker 1 (04:17):
Okay, I mean Dalmonico's even though we just said it,
it's an institution. The og Daddy Hunting spot.
Speaker 4 (04:22):
Yeah.
Speaker 2 (04:22):
So if I'm a young woman and I need a
sugar daddy, obviously I'm not going to be able to
afford anything in there on my own, So I need
to slither up to the bar and kind of hang
out and just you.
Speaker 3 (04:31):
Gotta come correct.
Speaker 2 (04:33):
Okay, scope the room.
Speaker 5 (04:36):
Yeah, you gotta dress correct, look good.
Speaker 1 (04:39):
Maybe order a juice at the bar, whatever you can.
Speaker 5 (04:41):
Yeah, make some eyes that the old men sitting across
from you.
Speaker 4 (04:47):
Are there places you, guys are no longer allowed to
go because you reviewed it terribly.
Speaker 5 (04:51):
I mean, we just anytime we roast a restaurant, we
walk away like we are never coming back here.
Speaker 3 (04:56):
We're okay with that, We've made our piece.
Speaker 1 (04:58):
They're never stepping.
Speaker 4 (04:59):
Foot in this just scorching New York City.
Speaker 2 (05:02):
But on the other hand, I'm assuming if you give
them a glowing review, they would just welcome you with
open arms. Girls are here, open it up.
Speaker 1 (05:10):
And that's one of the best parts, because it's like
the places we genuinely.
Speaker 6 (05:13):
Do love, like we love going back to. Okay, Okay, okay,
well let's reverse it. Let's not let's not talk about
looking for sugar daddies. What about guys who are looking
for wealthy women. I mean, I guess the cougar.
Speaker 3 (05:26):
A little lavenue at sax moment post shopping.
Speaker 2 (05:36):
Okay, yeah, sugar, sugar mommy, where are they? Yeah, we
can't get it. How did you get in?
Speaker 3 (05:44):
I mean we know some people, sugar daddies.
Speaker 2 (05:47):
You know, it's so crazy. Okay. So as far as
food goes, I've seen you review things in restaurants that
are not the most expensive and you glow over those
as well. And so there are restaurants in Philly and
in New York City and Miami where you go a
lot that aren't all that crazy expensive and you can
get in, and you're always fast to point those out
(06:07):
as well. Why is their on line at this restaurant?
Everyone should go it is not that expensive. So you
cover all everything across the spectrum.
Speaker 5 (06:14):
Yeah, because the thing with social media is like so
many restaurants get all this hype and so much build up,
and there's so many great places to choose from, like
Amelia's Bilato is one of our favorite restaurants in New
York City, and just line up to go some of
the best Italian.
Speaker 2 (06:26):
Food and some of the restaurants where there's a line,
get there early, just have a four thirty dinner in you.
I love a million. That's one of my favorites. So great,
but you have also bashed like my good friend Mario Carbone.
Oh okay, so wrong.
Speaker 3 (06:39):
I love Carbone idea.
Speaker 2 (06:41):
But your question was why would someone wait eight months?
Nine months? What is this a pregnancy? Yeah?
Speaker 1 (06:46):
Right, I mean even when we first went to Carbone,
we waited that long for a reservation. So we're kind
of coming for ourselves as well with that. Right. The
food is incredible.
Speaker 2 (06:55):
It is Teresa here in New York City.
Speaker 5 (06:57):
Teresy is one of our favorites. Like bow down to that.
I got better than Carbone honestly.
Speaker 2 (07:01):
Okay, but you have made fun of my my almost daily.
Speaker 4 (07:06):
Hont don't know what you did. I cannot believe you're
in here.
Speaker 1 (07:10):
I know.
Speaker 2 (07:12):
We didn't well look as a reviewer, you were everyone's
entitled her to their opinion. But I go to Odeon
for many reasons. First of all, I know them all,
we're all friends. I eat there. Of course, we eat
the same things every single time.
Speaker 4 (07:24):
Have you had the corn there?
Speaker 1 (07:26):
No, my god, we have to go back.
Speaker 2 (07:32):
I love corn, the cor.
Speaker 3 (07:37):
Why about it?
Speaker 2 (07:40):
But yeah, but Mario Carbone. I'm sure. I'm sure he
even he appreciates your candid commitment to telling what's on
your mind.
Speaker 5 (07:48):
Yeah, we just want to keep it real because I
don't know a lot of people get free meals and
just post that everything's good. And we showed up to
places that a food blogger recommended, were like, what the
hell is this?
Speaker 1 (07:56):
Yeah, I'm just spilling the real tea. We're making sure
our followers don't spend the money that at the wrong place. Yeah.
Speaker 2 (08:03):
Okay, So you also have said that you know that
there are people out there who don't appreciate your style
of interview or your style of review.
Speaker 3 (08:10):
Yes, absolutely, and because you.
Speaker 2 (08:12):
Go cry because you do. You do have a whole
different tone of voice when you do your reviews, which
I think I'm a huge fan of. So you said
if people have a problem with you, actually kind of
like hearing that feedback.
Speaker 3 (08:23):
Oh I love it. Bring up the engagement.
Speaker 1 (08:25):
Yeah, we love the haters.
Speaker 2 (08:28):
Okay, what do we hear any haters on the text messages?
Speaker 7 (08:30):
Well not just yet, so they haven't been on long enough.
I just wouldn't let you know because I was a
troll at first. I was a hate follower.
Speaker 3 (08:37):
No way anyone. Yeah, the truth comes out, but truth
be told.
Speaker 1 (08:41):
You know.
Speaker 7 (08:41):
Now, you guys have won me over. But my question is,
how do you handle the hate? There's so many people
going through hate on social media, bullying and things like that.
How do you guys deal with it? Because you guys
seem to embrace you totally.
Speaker 2 (08:53):
Your thinks getting through this thing. It doesn't bother you
at all.
Speaker 5 (08:55):
It's easy that like we have each other for this,
like we're going through it together. It's not like someone's
coming up, Oh, this one's ugly, Like we we just
eat the hate together.
Speaker 1 (09:04):
And when it comes down to us, when it comes
down to it, they don't know us personally, so it's
like it's not even really not offensive. Right.
Speaker 2 (09:11):
See. I don't want to say that you're playing a
character when you're doing your reviews, because I have a
feeling that's really truly a definite, definite part of who
you truly are.
Speaker 3 (09:19):
Exactly exaggerated. It's our alter ego.
Speaker 2 (09:22):
Okay, Gandhi Indian food we gotta get do you guys?
Are you if you're reviting a green body body?
Speaker 3 (09:30):
And then also Son was really good. I haven't been
back since preancle left, but it was great when I went.
Speaker 2 (09:35):
We gotta go.
Speaker 4 (09:36):
Yeah, we do. We love. We are always trying to
get Indian food. We have a place we like. I
don't want to tell you because I don't want you.
Speaker 3 (09:41):
Guys to e scure.
Speaker 4 (09:42):
No, it's so good, Tamarin.
Speaker 2 (09:47):
I've heard. Okay, we have to check that Outga nice.
Speaker 4 (09:52):
I mean, how many times a week do you actually
go to different establishments.
Speaker 3 (09:55):
Like four to five restaurants? It definitely takes a.
Speaker 2 (09:57):
Toll, yes, cover.
Speaker 4 (10:03):
Bring it on.
Speaker 2 (10:04):
Oh my god, their dumb valley girl accents are enough
to not make me watch them go cry about it.
Speaker 3 (10:11):
Let them know.
Speaker 2 (10:12):
God, I can't see what.
Speaker 1 (10:15):
So are you?
Speaker 3 (10:16):
Are you actually looking for daddies yourselves?
Speaker 2 (10:18):
And what's the difference between a daddy and his zadd.
Speaker 3 (10:20):
Yes, we are single. We are looking for daddies.
Speaker 5 (10:22):
And the difference between daddy and zaddie is not all
daddies are hot, but as zaddy is a ten and
looks at a ten in the bank.
Speaker 2 (10:28):
Account, Okay, yeah. And then they take you into the
apartment and they open the freezer and show you what
they have. And of course, Danielle, they love uncrustables.
Speaker 4 (10:38):
Oh I love oh my gosh, I buy which ones?
Speaker 1 (10:40):
Do you like?
Speaker 3 (10:40):
The grape one?
Speaker 2 (10:42):
Hail them?
Speaker 4 (10:43):
Okay, see, I know the grape is my favorite.
Speaker 1 (10:45):
They're both incredible. The best peanut butter jelly to ever be.
I love it.
Speaker 3 (10:48):
Yeah, at least five getting eaten in one cent, Yeah,
you can't eat one.
Speaker 2 (10:52):
They go down like water.
Speaker 4 (10:55):
So what qualifies you guys to be food critiques?
Speaker 3 (10:58):
So critics. We've into over two thousand restaurants now, we've
been doing this for four years.
Speaker 5 (11:03):
So it's just trying that many different kinds of food,
different kinds of chefs.
Speaker 1 (11:07):
Like yeah, and we also both just grew up loving food,
Like I always loved going to restaurants, so did Meg,
So we've always had an appreciation.
Speaker 4 (11:15):
Do real food critics like come for you guys?
Speaker 5 (11:18):
Oh yeah, of course. I just feel like they think
that what we do is illegitimate. But I mean we're
getting the views.
Speaker 2 (11:24):
So yes, we come in hitting her until fart jokes
and we get raided. So I'm like, okay, well we
get the rate exactly, laughing fart jokes all you want.
And so we've seen you in the glamorous restaurants of
New York in Miami. But then you show up at
a barbecue place in Houston.
Speaker 1 (11:42):
Yes, I was visiting my sister for Thanksgiving.
Speaker 2 (11:44):
Okay, and so you were there like not all the makeup,
just like Texas.
Speaker 1 (11:49):
Down right, yes, and in my Texas element.
Speaker 2 (11:52):
And you know what, You went to this barbecue place
that I've never heard of, and I'm from Texas, but
it did. The brisket looked gray and.
Speaker 1 (12:00):
It was tragic. It was tragic, a disgrace to barbecue.
Speaker 2 (12:05):
Okay, here's some lines you can take. Let's see, their
steak has nothing but bone. If I wanted a big bone,
I'd stuck with my ex boyfriend.
Speaker 3 (12:13):
Oh my god, it's a little too real.
Speaker 2 (12:21):
I would rather have eaten in a prison food court
than this place. This dish was so bougie. I didn't
know whether to eat or to sell it on Poshmark.
Speaker 3 (12:31):
You take things, No, that would be.
Speaker 2 (12:36):
Well, look, I I want you to continue doing what
you're doing.
Speaker 4 (12:38):
I think it's what But that would have been perfect
for George's daddy.
Speaker 1 (12:46):
Daddy, Jean, George, we love you.
Speaker 2 (12:48):
We go to restaurants and sometimes you know, the food
comes out and you're like, what the hell are they
trying to do here? You mentioned the name of a
restaurant earlier, or maybe we did we played with reviews.
I'm not going to say the name because I know
that I know the owners. But the food is just
so what But the place is fun, you know, and.
Speaker 3 (13:07):
So I need to know the place.
Speaker 2 (13:09):
I'll tell you as soon as we say thank you,
good eye, I know. But a part of the experience
does It isn't always about the food. It's about the
vibe you get when you walk in, when the room
is rocking and you're like, okay.
Speaker 1 (13:21):
So important. It really makes or breaks the vibe with
the restaurant.
Speaker 5 (13:24):
Because also so many there's so many New York restaurants
with great food, and like at the end of the
day like that like on Beyonce, and hospitality is going
to take it to the next level, you know what
I'm saying. Yeah, at some point, all the Italian food
tastes the same. Like We've gone to like five hundred
Italian restaurants countless, and we remember the ones that like
have the hospitality as well the ambiyonce and the food.
Speaker 1 (13:42):
Yeah, the full experience is what really makes the restaurant memorable.
Speaker 2 (13:45):
Okay, And keeping in mind a lot of our cities
that are listening are not New York and not Miami.
We're talking. We're going out to Iowa, We're going out
to the Midwest. We're going everywhere.
Speaker 3 (13:53):
National Radio, Big Well in the Good News.
Speaker 2 (13:56):
And by the way, even if you never ever plan
on coming to New York to try any of these restaurants,
you have to follow. You have to follow the VIP
List'll be around.
Speaker 3 (14:05):
We can take a trip to Ohio.
Speaker 4 (14:08):
Ohio has a lot of great food.
Speaker 3 (14:09):
I'm here for a lot.
Speaker 4 (14:12):
Oho.
Speaker 2 (14:12):
You got to get a Midwestern corn fed daddy corn anyway,
So I want you to follow them as soon as
possible on TikTok of course, the vip list. If you're
on Instagram, it's the vip list NYC. And uh you
know what, you may not get through some of the
reviews without going cringe. I love each and every one
(14:34):
of them because I think I'm so in love with
you guys.
Speaker 3 (14:36):
I mean so much. You've been listening to you since
you were kids, So like we are to be here.
Speaker 2 (14:40):
Anyone in Philly. Is there a restaurant in Philly that
you just love when you go back.
Speaker 3 (14:44):
I love Park.
Speaker 1 (14:45):
Park is my favorite restaurant in Philly. It's incredible.
Speaker 5 (14:47):
Barklay Primes, the hob Yeah, the hob is also got
to get that one hundred twenty dollars Wagoo cheese, take
up Barclay.
Speaker 3 (14:54):
Gods pricey.
Speaker 2 (14:56):
Yeah, let's see. We got Zaddi. We got a Zaddy
Scotti be in the next room. He's wealthy and.
Speaker 3 (15:02):
Singles a single.
Speaker 2 (15:05):
Yeah. I love their honesty. I like this. They're like there.
I love their honesty. They're like my seventy year old Karen,
like mother at restaurants.
Speaker 3 (15:15):
I need to get more botox.
Speaker 2 (15:21):
Oh my god, thank you for so much for coming.
Speaker 5 (15:24):
In, Thank you for having so much, for having any time.
Speaker 2 (15:28):
And you know what, if you want to raise money
for a great institution whatever, you should auction off dinner
with the VIP girls.
Speaker 1 (15:35):
I love that you're down.
Speaker 4 (15:36):
O can I the selfish question?
Speaker 2 (15:38):
I ask all the questions you want.
Speaker 5 (15:39):
Do you guys have the hook up on reservations? No,
we go so ga like everyone else. Read the alert
notifications because we like to go anonymously. So if the
restaurants don't know, that's how big of you.
Speaker 6 (15:50):
Okay, well, thank you guys for coming in, you so
much again, and you know we'll post it.
Speaker 2 (15:57):
We'll post it everywhere but vip list ny se you
on Instagram and the Vipulist on TikTok. Megan Audreie, thank
you for coming in to thank you.
Speaker 1 (16:06):
Go more from the Mercedes Benz Interview Lounge.
Speaker 2 (16:11):
I don't even know where to start with the DNA
Intel drama Queen is the album You and your sister
have a children's book. It's The Gentlemini of Me, a
children's book and then a gay disco album. The Molly
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(16:32):
The vehicle is all electric, the feeling is all Mercedes.
Learn more at mbusa dot com.
Speaker 6 (16:38):
Slash EQS Elvis Duran in the Morning Show
Live from the Mercedes's interview lounge.
Speaker 2 (00:05):
So you know what, you know, what's so wild? So
they originally from Philly and listen to us on Q
and O two and now you're in New York, but
you're on Q and O two right now?
Speaker 3 (00:15):
Is this is a full circle moment.
Speaker 4 (00:18):
This is insane.
Speaker 1 (00:19):
I just showed you a photo in twenty twelve. I
waited outside Q and O two total why to meet
one direction?
Speaker 5 (00:27):
It was like a regular morning thing for us, like
the phone taps, everything obsess, we get up.
Speaker 1 (00:32):
Phone taps stands. If you ever need a guest for
the phone.
Speaker 2 (00:34):
Taps, we got something tells me you can you could
challenge us. You can call it phone taps. Okay, So look,
you know every in this root room, as you can tell,
we're but we love food, right so yeah, and there
are a million and one places to go online for
food porn and you know, and Brian can't stop eating
as one of our favorites. I mean, there's staring him.
But when it comes to the VIP girls, it's a
(00:55):
total totally different level. I mean, and I know you
guys started out viewing nightclubs.
Speaker 3 (01:01):
Yes, yes, thank god we made that transition I.
Speaker 2 (01:04):
Mean you eventually you're gonna run out of nightclubs, and
eventually they're going to run you out the door if
you give them bad reviews.
Speaker 5 (01:10):
And in New York, we got options, We got thousands
of restaurants, and she's from this.
Speaker 1 (01:14):
Is the best city to be in for food reviews.
But are people scared when they see you coming?
Speaker 3 (01:18):
Like, are like a no, nope, nope.
Speaker 5 (01:20):
Recently, like we've been getting recognized at restaurants and owners.
Speaker 3 (01:23):
Yeah, just try to like cump some things, little gifts.
Speaker 1 (01:26):
Like here's our book, our coffee table book take home.
Speaker 2 (01:30):
But what you guys do, which is beyond one of
the many things you do. This beyond is you also
talk about the best restaurants to go meet a sugar daddy.
I'll give you an example, Demonicon Delmonico's is arguably the
oldest uh Olt cuisine restaurant in America.
Speaker 3 (01:48):
Yes, it was the.
Speaker 1 (01:49):
First fine dining restaurant in New York.
Speaker 3 (01:51):
The O G Daddy's, Abe Lincoln and Mark Twain dine there.
Speaker 2 (01:53):
Okay, you don't don't spoil. So here here they are
talking about delmonico.
Speaker 1 (02:00):
Starting off with the og daddy hunting spot Zelmonico's opened
in the eighteen hundreds. This place was the blueprint Abraham Lincoln,
Mark Twain, every historical daddy ever frequented this place, and
three hundred years later they still pull up. We bout
down to this institution.
Speaker 2 (02:20):
A men, there you go, And recently Domonico's bought new people.
The food's actually pretty good.
Speaker 3 (02:26):
It's incredible. It's better than when it closed.
Speaker 2 (02:29):
Well, you know, keep in mind the first dishes they
sold there, because I'm the original daddy from from the
eighteen hundreds, it was turtle soup made with real turtles oysters.
I mean, those are the dishes that were Those were like,
if you're wealthy, you can buy those things at Domonico's.
Now they serve you know, the stuff.
Speaker 4 (02:44):
We wait, real turtles.
Speaker 3 (02:46):
Yeah, yeah, thank god they took that off.
Speaker 2 (02:48):
The turtle soup. F's. I love the line. Few years
they got a restaurant star because it tasted like an
old tire of these we wrote these for you.
Speaker 4 (03:06):
Oh my god.
Speaker 2 (03:07):
The pie was as krusty as a seventy year old
sugar daddy. The food was saltier than Cardib's Instagram. The
thing is is when you review restaurants, you're some people
are going to disagree with what you say, but that's
what reviewing is about many people.
Speaker 3 (03:24):
And also we pay for everything so we can say
whatever we want.
Speaker 2 (03:27):
So okay, that's my nice question. I'm sure you've been
asked all the time. You go to some of the
most expensive restaurants in New York City and beyond, where
where's the money coming from?
Speaker 5 (03:36):
So we do brand yeals and we also have the
ip list Experiences, which are prefixed packages at our favorite restaurants,
and we earned commissions.
Speaker 1 (03:43):
From Okay, gop list experiences dot com.
Speaker 2 (03:47):
You know, because I'll be your sugar Daddy, I'll help him.
Speaker 3 (03:50):
Oh wow, absolui, thank you our honor.
Speaker 2 (03:55):
So offering the list of like the top five restaurants
to go find to sugar Daddy, Oh.
Speaker 5 (04:01):
Easy money, the whole Ritz Carlton Building, Jose and dresses
every restaurant there at ten out of ten, immaculate Daddy Hunting.
Speaker 1 (04:07):
The Centurion Lounge, Black Card access only, our age.
Speaker 5 (04:12):
Guesthouse right across the street from ap You see someone
walking out of there, you bring them in.
Speaker 1 (04:17):
Okay, I mean Dalmonico's even though we just said it,
it's an institution. The og Daddy Hunting spot.
Speaker 4 (04:22):
Yeah.
Speaker 2 (04:22):
So if I'm a young woman and I need a
sugar daddy, obviously I'm not going to be able to
afford anything in there on my own, So I need
to slither up to the bar and kind of hang
out and just you.
Speaker 3 (04:31):
Gotta come correct.
Speaker 2 (04:33):
Okay, scope the room.
Speaker 5 (04:36):
Yeah, you gotta dress correct, look good.
Speaker 1 (04:39):
Maybe order a juice at the bar, whatever you can.
Speaker 5 (04:41):
Yeah, make some eyes that the old men sitting across
from you.
Speaker 4 (04:47):
Are there places you, guys are no longer allowed to
go because you reviewed it terribly.
Speaker 5 (04:51):
I mean, we just anytime we roast a restaurant, we
walk away like we are never coming back here.
Speaker 3 (04:56):
We're okay with that, We've made our piece.
Speaker 1 (04:58):
They're never stepping.
Speaker 4 (04:59):
Foot in this just scorching New York City.
Speaker 2 (05:02):
But on the other hand, I'm assuming if you give
them a glowing review, they would just welcome you with
open arms. Girls are here, open it up.
Speaker 1 (05:10):
And that's one of the best parts, because it's like
the places we genuinely.
Speaker 6 (05:13):
Do love, like we love going back to. Okay, Okay, okay,
well let's reverse it. Let's not let's not talk about
looking for sugar daddies. What about guys who are looking
for wealthy women. I mean, I guess the cougar.
Speaker 3 (05:26):
A little lavenue at sax moment post shopping.
Speaker 2 (05:36):
Okay, yeah, sugar, sugar mommy, where are they? Yeah, we
can't get it. How did you get in?
Speaker 3 (05:44):
I mean we know some people, sugar daddies.
Speaker 2 (05:47):
You know, it's so crazy. Okay. So as far as
food goes, I've seen you review things in restaurants that
are not the most expensive and you glow over those
as well. And so there are restaurants in Philly and
in New York City and Miami where you go a
lot that aren't all that crazy expensive and you can
get in, and you're always fast to point those out
(06:07):
as well. Why is their on line at this restaurant?
Everyone should go it is not that expensive. So you
cover all everything across the spectrum.
Speaker 5 (06:14):
Yeah, because the thing with social media is like so
many restaurants get all this hype and so much build up,
and there's so many great places to choose from, like
Amelia's Bilato is one of our favorite restaurants in New
York City, and just line up to go some of
the best Italian.
Speaker 2 (06:26):
Food and some of the restaurants where there's a line,
get there early, just have a four thirty dinner in you.
I love a million. That's one of my favorites. So great,
but you have also bashed like my good friend Mario Carbone.
Oh okay, so wrong.
Speaker 3 (06:39):
I love Carbone idea.
Speaker 2 (06:41):
But your question was why would someone wait eight months?
Nine months? What is this a pregnancy? Yeah?
Speaker 1 (06:46):
Right, I mean even when we first went to Carbone,
we waited that long for a reservation. So we're kind
of coming for ourselves as well with that. Right. The
food is incredible.
Speaker 2 (06:55):
It is Teresa here in New York City.
Speaker 5 (06:57):
Teresy is one of our favorites. Like bow down to that.
I got better than Carbone honestly.
Speaker 2 (07:01):
Okay, but you have made fun of my my almost daily.
Speaker 4 (07:06):
Hont don't know what you did. I cannot believe you're
in here.
Speaker 1 (07:10):
I know.
Speaker 2 (07:12):
We didn't well look as a reviewer, you were everyone's
entitled her to their opinion. But I go to Odeon
for many reasons. First of all, I know them all,
we're all friends. I eat there. Of course, we eat
the same things every single time.
Speaker 4 (07:24):
Have you had the corn there?
Speaker 1 (07:26):
No, my god, we have to go back.
Speaker 2 (07:32):
I love corn, the cor.
Speaker 3 (07:37):
Why about it?
Speaker 2 (07:40):
But yeah, but Mario Carbone. I'm sure. I'm sure he
even he appreciates your candid commitment to telling what's on
your mind.
Speaker 5 (07:48):
Yeah, we just want to keep it real because I
don't know a lot of people get free meals and
just post that everything's good. And we showed up to
places that a food blogger recommended, were like, what the
hell is this?
Speaker 1 (07:56):
Yeah, I'm just spilling the real tea. We're making sure
our followers don't spend the money that at the wrong place. Yeah.
Speaker 2 (08:03):
Okay, So you also have said that you know that
there are people out there who don't appreciate your style
of interview or your style of review.
Speaker 3 (08:10):
Yes, absolutely, and because you.
Speaker 2 (08:12):
Go cry because you do. You do have a whole
different tone of voice when you do your reviews, which
I think I'm a huge fan of. So you said
if people have a problem with you, actually kind of
like hearing that feedback.
Speaker 3 (08:23):
Oh I love it. Bring up the engagement.
Speaker 1 (08:25):
Yeah, we love the haters.
Speaker 2 (08:28):
Okay, what do we hear any haters on the text messages?
Speaker 7 (08:30):
Well not just yet, so they haven't been on long enough.
I just wouldn't let you know because I was a
troll at first. I was a hate follower.
Speaker 3 (08:37):
No way anyone. Yeah, the truth comes out, but truth
be told.
Speaker 1 (08:41):
You know.
Speaker 7 (08:41):
Now, you guys have won me over. But my question is,
how do you handle the hate? There's so many people
going through hate on social media, bullying and things like that.
How do you guys deal with it? Because you guys
seem to embrace you totally.
Speaker 2 (08:53):
Your thinks getting through this thing. It doesn't bother you
at all.
Speaker 5 (08:55):
It's easy that like we have each other for this,
like we're going through it together. It's not like someone's
coming up, Oh, this one's ugly, Like we we just
eat the hate together.
Speaker 1 (09:04):
And when it comes down to us, when it comes
down to it, they don't know us personally, so it's
like it's not even really not offensive. Right.
Speaker 2 (09:11):
See. I don't want to say that you're playing a
character when you're doing your reviews, because I have a
feeling that's really truly a definite, definite part of who
you truly are.
Speaker 3 (09:19):
Exactly exaggerated. It's our alter ego.
Speaker 2 (09:22):
Okay, Gandhi Indian food we gotta get do you guys?
Are you if you're reviting a green body body?
Speaker 3 (09:30):
And then also Son was really good. I haven't been
back since preancle left, but it was great when I went.
Speaker 2 (09:35):
We gotta go.
Speaker 4 (09:36):
Yeah, we do. We love. We are always trying to
get Indian food. We have a place we like. I
don't want to tell you because I don't want you.
Speaker 3 (09:41):
Guys to e scure.
Speaker 4 (09:42):
No, it's so good, Tamarin.
Speaker 2 (09:47):
I've heard. Okay, we have to check that Outga nice.
Speaker 4 (09:52):
I mean, how many times a week do you actually
go to different establishments.
Speaker 3 (09:55):
Like four to five restaurants? It definitely takes a.
Speaker 2 (09:57):
Toll, yes, cover.
Speaker 4 (10:03):
Bring it on.
Speaker 2 (10:04):
Oh my god, their dumb valley girl accents are enough
to not make me watch them go cry about it.
Speaker 3 (10:11):
Let them know.
Speaker 2 (10:12):
God, I can't see what.
Speaker 1 (10:15):
So are you?
Speaker 3 (10:16):
Are you actually looking for daddies yourselves?
Speaker 2 (10:18):
And what's the difference between a daddy and his zadd.
Speaker 3 (10:20):
Yes, we are single. We are looking for daddies.
Speaker 5 (10:22):
And the difference between daddy and zaddie is not all
daddies are hot, but as zaddy is a ten and
looks at a ten in the bank.
Speaker 2 (10:28):
Account, Okay, yeah. And then they take you into the
apartment and they open the freezer and show you what
they have. And of course, Danielle, they love uncrustables.
Speaker 4 (10:38):
Oh I love oh my gosh, I buy which ones?
Speaker 1 (10:40):
Do you like?
Speaker 3 (10:40):
The grape one?
Speaker 2 (10:42):
Hail them?
Speaker 4 (10:43):
Okay, see, I know the grape is my favorite.
Speaker 1 (10:45):
They're both incredible. The best peanut butter jelly to ever be.
I love it.
Speaker 3 (10:48):
Yeah, at least five getting eaten in one cent, Yeah,
you can't eat one.
Speaker 2 (10:52):
They go down like water.
Speaker 4 (10:55):
So what qualifies you guys to be food critiques?
Speaker 3 (10:58):
So critics. We've into over two thousand restaurants now, we've
been doing this for four years.
Speaker 5 (11:03):
So it's just trying that many different kinds of food,
different kinds of chefs.
Speaker 1 (11:07):
Like yeah, and we also both just grew up loving food,
Like I always loved going to restaurants, so did Meg,
So we've always had an appreciation.
Speaker 4 (11:15):
Do real food critics like come for you guys?
Speaker 5 (11:18):
Oh yeah, of course. I just feel like they think
that what we do is illegitimate. But I mean we're
getting the views.
Speaker 2 (11:24):
So yes, we come in hitting her until fart jokes
and we get raided. So I'm like, okay, well we
get the rate exactly, laughing fart jokes all you want.
And so we've seen you in the glamorous restaurants of
New York in Miami. But then you show up at
a barbecue place in Houston.
Speaker 1 (11:42):
Yes, I was visiting my sister for Thanksgiving.
Speaker 2 (11:44):
Okay, and so you were there like not all the makeup,
just like Texas.
Speaker 1 (11:49):
Down right, yes, and in my Texas element.
Speaker 2 (11:52):
And you know what, You went to this barbecue place
that I've never heard of, and I'm from Texas, but
it did. The brisket looked gray and.
Speaker 1 (12:00):
It was tragic. It was tragic, a disgrace to barbecue.
Speaker 2 (12:05):
Okay, here's some lines you can take. Let's see, their
steak has nothing but bone. If I wanted a big bone,
I'd stuck with my ex boyfriend.
Speaker 3 (12:13):
Oh my god, it's a little too real.
Speaker 2 (12:21):
I would rather have eaten in a prison food court
than this place. This dish was so bougie. I didn't
know whether to eat or to sell it on Poshmark.
Speaker 3 (12:31):
You take things, No, that would be.
Speaker 2 (12:36):
Well, look, I I want you to continue doing what
you're doing.
Speaker 4 (12:38):
I think it's what But that would have been perfect
for George's daddy.
Speaker 1 (12:46):
Daddy, Jean, George, we love you.
Speaker 2 (12:48):
We go to restaurants and sometimes you know, the food
comes out and you're like, what the hell are they
trying to do here? You mentioned the name of a
restaurant earlier, or maybe we did we played with reviews.
I'm not going to say the name because I know
that I know the owners. But the food is just
so what But the place is fun, you know, and.
Speaker 3 (13:07):
So I need to know the place.
Speaker 2 (13:09):
I'll tell you as soon as we say thank you,
good eye, I know. But a part of the experience
does It isn't always about the food. It's about the
vibe you get when you walk in, when the room
is rocking and you're like, okay.
Speaker 1 (13:21):
So important. It really makes or breaks the vibe with
the restaurant.
Speaker 5 (13:24):
Because also so many there's so many New York restaurants
with great food, and like at the end of the
day like that like on Beyonce, and hospitality is going
to take it to the next level, you know what
I'm saying. Yeah, at some point, all the Italian food
tastes the same. Like We've gone to like five hundred
Italian restaurants countless, and we remember the ones that like
have the hospitality as well the ambiyonce and the food.
Speaker 1 (13:42):
Yeah, the full experience is what really makes the restaurant memorable.
Speaker 2 (13:45):
Okay, And keeping in mind a lot of our cities
that are listening are not New York and not Miami.
We're talking. We're going out to Iowa, We're going out
to the Midwest. We're going everywhere.
Speaker 3 (13:53):
National Radio, Big Well in the Good News.
Speaker 2 (13:56):
And by the way, even if you never ever plan
on coming to New York to try any of these restaurants,
you have to follow. You have to follow the VIP
List'll be around.
Speaker 3 (14:05):
We can take a trip to Ohio.
Speaker 4 (14:08):
Ohio has a lot of great food.
Speaker 3 (14:09):
I'm here for a lot.
Speaker 4 (14:12):
Oho.
Speaker 2 (14:12):
You got to get a Midwestern corn fed daddy corn anyway,
So I want you to follow them as soon as
possible on TikTok of course, the vip list. If you're
on Instagram, it's the vip list NYC. And uh you
know what, you may not get through some of the
reviews without going cringe. I love each and every one
(14:34):
of them because I think I'm so in love with
you guys.
Speaker 3 (14:36):
I mean so much. You've been listening to you since
you were kids, So like we are to be here.
Speaker 2 (14:40):
Anyone in Philly. Is there a restaurant in Philly that
you just love when you go back.
Speaker 3 (14:44):
I love Park.
Speaker 1 (14:45):
Park is my favorite restaurant in Philly. It's incredible.
Speaker 5 (14:47):
Barklay Primes, the hob Yeah, the hob is also got
to get that one hundred twenty dollars Wagoo cheese, take
up Barclay.
Speaker 3 (14:54):
Gods pricey.
Speaker 2 (14:56):
Yeah, let's see. We got Zaddi. We got a Zaddy
Scotti be in the next room. He's wealthy and.
Speaker 3 (15:02):
Singles a single.
Speaker 2 (15:05):
Yeah. I love their honesty. I like this. They're like there.
I love their honesty. They're like my seventy year old Karen,
like mother at restaurants.
Speaker 3 (15:15):
I need to get more botox.
Speaker 2 (15:21):
Oh my god, thank you for so much for coming.
Speaker 5 (15:24):
In, Thank you for having so much, for having any time.
Speaker 2 (15:28):
And you know what, if you want to raise money
for a great institution whatever, you should auction off dinner
with the VIP girls.
Speaker 1 (15:35):
I love that you're down.
Speaker 4 (15:36):
O can I the selfish question?
Speaker 2 (15:38):
I ask all the questions you want.
Speaker 5 (15:39):
Do you guys have the hook up on reservations? No,
we go so ga like everyone else. Read the alert
notifications because we like to go anonymously. So if the
restaurants don't know, that's how big of you.
Speaker 6 (15:50):
Okay, well, thank you guys for coming in, you so
much again, and you know we'll post it.
Speaker 2 (15:57):
We'll post it everywhere but vip list ny se you
on Instagram and the Vipulist on TikTok. Megan Audreie, thank
you for coming in to thank you.
Speaker 1 (16:06):
Go more from the Mercedes Benz Interview Lounge.
Speaker 2 (16:11):
I don't even know where to start with the DNA
Intel drama Queen is the album You and your sister
have a children's book. It's The Gentlemini of Me, a
children's book and then a gay disco album. The Molly
Electric EQS Sedan from Mercedes Benz is innovation on a
magnificent scale. Available with the fifty six inch touch sensitive hyperscreen.
(16:32):
The vehicle is all electric, the feeling is all Mercedes.
Learn more at mbusa dot com.
Speaker 6 (16:38):
Slash EQS Elvis Duran in the Morning Show
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