December 18, 2025 • 7 mins
We recap the funniest parts of our holiday luncheon yesterday!
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Episode Transcript
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Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the Morning show.
Speaker 2 (00:05):
Oh my gosh, hey, so can we talk about our
holiday party, our lunch yesterday?
Speaker 3 (00:11):
Good time.
Speaker 2 (00:12):
You know what, even with no rules at all, we
didn't drive it off the rails as far as it
could have gone. Well, it was good.
Speaker 3 (00:18):
They did shut the windows on us, the little window.
Speaker 2 (00:21):
That was your fault.
Speaker 1 (00:22):
It's fault.
Speaker 2 (00:24):
Yeah, I was part of that. Here's the thing. We
went to Limousina, an incredible Mexican restaurant here in New
York City. I'm a partner. Okay, there I said it.
We took our own private room and we just ate
so much food. If you want to see how crazy
it was our table, look at our table of food
(00:46):
and everyone's just kind of having a raunchy time around
the table. Check my stories on Instagram at Elvis Duran.
Thanks to intern Ben he took a photo. It's it
looks crazy, but that's exactly how it looked. We ate
so much fantastic. Wasn't that great? It was so good,
so good.
Speaker 3 (01:02):
I wish I would have been able to take it
home because we're leaving today so I can't. It would
have been useless.
Speaker 2 (01:09):
But oh so much good food.
Speaker 1 (01:11):
I took home everybody's who couldn't take it home today
because we are leaving. And Sheldon had a filet mignon yesterday.
He's got a filet mignon for tonight. He's okay, pretty excited.
Speaker 2 (01:21):
Yes, tell you what, go ahead, Scary, I've never seen
short ribs that big. They just there was a giant
ass bone across.
Speaker 4 (01:29):
A huge plate and there was just like endless meat
on that and I'm like ripping it and it's like beautiful.
Speaker 2 (01:35):
And it's yeah, that was for the tacos. And you
know you had had that beautiful hot little corn tal
tia and you would you would just you could use
your fingers just rip the short ripped meat off the
bone and put it on your tortilla and then dip
it in the bery. Yes you did.
Speaker 1 (01:50):
And what was the little corn thing with the cream
and the d te brulet macaroni.
Speaker 2 (01:57):
That was amazing, Yeah, corn berlat. Anyway, it was awesome.
I know Nate. Nate was down there. Nate was actually
really quiet. He was eating so much. I was like, scary.
Speaker 4 (02:05):
I was driving me nuts because this food he does
and it is very pretty, and I'm starving I starved
myself for this meal.
Speaker 2 (02:15):
And then Scary's like, no, no, no, phone eats first,
don't touch it. I couldn't even have a bite of
food because he has to get his Instagram stories.
Speaker 4 (02:22):
You have to document how beautiful thereat water, the snipper,
the snapper, the whole salt, the big old crunchy fried snapper.
Speaker 2 (02:32):
That was awesome. With the head staring at You're like,
I hate me, Scary slapping my hand the way he's like,
I haven't gotten a picture yet. It was amazing. And uh,
even with the amount of food that we had ordered
and Garrett was talking about this, Scary was still pushing
food on everyone. Yeah, you are the food, Scary. We
were enjoying it too, But scary things, well, unless he
(02:53):
forces you to eat it, you want to enjoy it.
Speaker 3 (02:54):
Well.
Speaker 2 (02:54):
I hate to see food go to waste.
Speaker 4 (02:56):
So so we saw and when we have a long
table like that is always an imbalance of one item.
Speaker 2 (03:02):
So I always am very respectful. If I see things are.
Speaker 4 (03:05):
Running out on the other side and we have a
plethora and outside, I will always get up and say, hey,
you need more of this down there, And turns out
you guys always do.
Speaker 2 (03:13):
What you do and you're looking out for us. Hey,
but the food was awesome. The restaurant is stunningly gorgeous.
We were there during the day. You should see it
at night. It's so sexy at night. Good God. I
can't wait to go back at nine again.
Speaker 1 (03:26):
And we have to say cocktail too. What was that
because I want to name Margarita.
Speaker 2 (03:30):
That was the Limousina cocktail. It was Margarita Spicy one.
They spice it for you because they knew it. They
knew what was up. We have to say thank you
to our friend Steve Joelton. Thanks Steve, thank you. He
showed up. He brought us this massive table full of
jello shots of all things. But the jello shots were
made was like high end tequila. It was really really good.
(03:52):
You should You should have heard the sound that Scotty
Be made when he took that jello shot. Yeah, it was.
It was almost it was a can you recreate that sound?
You may hold on to get it the banana out?
Well I could, I couldn't. The jellow shot was it
was in there so tight, so I was like it
(04:13):
was it was like vibrating the table all the way down.
It was too much. The thing is about jello shots
is you do need The secret is to loosen up
the jello with a spoon or something, and so it
plops in like an oyster. You know what I'm saying.
It's it's there's a technique.
Speaker 3 (04:30):
In other harassing news. Scary loosens it up with his tongue,
which is also wild.
Speaker 2 (04:36):
He was down there and I heard this. I was
trying to have a conversation with Gandhi and way at
the end of the table, I heard this. What's what
is that? It's scary tongueing the jello shot jello shot
in the plastic hard plastic cup.
Speaker 4 (04:51):
You gotta get your tongue under the jello and circle
circulate it and then get from underneath it.
Speaker 1 (04:58):
Od with that statement.
Speaker 2 (05:01):
So Scotty is like Scotti's over here, Scaries over there.
Just make it out with the No, it was, it
was it was so anyway. The food was awesome if
you want to go, it's quite a treat. Limousina. It
is amazing right there at thirty fourth and ninth Avenue
and uh, it's great.
Speaker 1 (05:21):
Oh, that case of fondito was like it wasn't your normal,
Like it had a little different sweet taste to it.
Speaker 2 (05:28):
Right, it did. Yeah. The case they put something on
top and they flame it up so good. They flamed
it up and everything was great. It was all good.
So I'm glad. We had a wonderful time parties over.
The lobster was my favorite lobster. Lobster was amazing. The
pastor and I tell you what, We're gonna gather again
in Miami. I think I'm taking us out for brunch.
(05:49):
We got more to and Lee Schrager's taking us to
uh to Joe Stone Crabs for fried chicken. We got brunches, dinners.
Speaker 3 (05:56):
I mean, don't you feel like I feel like someone's
gonna try to grass Like you're here just stuffing us
with all this food, fatten me up, and it's working.
Speaker 2 (06:05):
We're gonna fatten you up. Baby. We have very seasoned.
I feel like right now I'm like scary. It's like
the top of my underwear is rolling over. Yeah.
Speaker 4 (06:13):
And getting that band vend Yeah, it's not good.
Speaker 2 (06:16):
Yeah, you know the band vent Ben Ben Uh. Can
we talk about Scotty? Did you ever get to ketchup
for your steak? I did, but I was hiding it.
I don't want anyone to see. So Scotty, I've known
him for I've known no longer than all of you guys.
I've known Scotty since in the old days. We would
go up for steak or whatever and he would ask
for ketchup and he was always so embarrassed, and I
(06:38):
always tell him, never ever be embarrassed. I know, if
the chef hates it, if the waiter hates it, who cares.
It's your steak. If you want it that way, get ketchup.
I feel like they had to go to the restaurant
next door to get it, because I don't think there's
anything in there that would have ketchup on it. French fries.
And she's like, no, no, no, I think they did
find it for you. She brought it in a nice
chimney cherry sauce, which I was not the same as ketchup,
(06:59):
but they accommodated because that's what they do now. It
was delicious.
Speaker 1 (07:02):
You could have put that mango sauce on there too.
What was that mango sauce in the little jar, the
shaky jar.
Speaker 2 (07:07):
They got everything, They got everything,
Today's Daily Highlight from Elvis Duran in the Morning show.
Speaker 2 (00:05):
Oh my gosh, hey, so can we talk about our
holiday party, our lunch yesterday?
Speaker 3 (00:11):
Good time.
Speaker 2 (00:12):
You know what, even with no rules at all, we
didn't drive it off the rails as far as it
could have gone. Well, it was good.
Speaker 3 (00:18):
They did shut the windows on us, the little window.
Speaker 2 (00:21):
That was your fault.
Speaker 1 (00:22):
It's fault.
Speaker 2 (00:24):
Yeah, I was part of that. Here's the thing. We
went to Limousina, an incredible Mexican restaurant here in New
York City. I'm a partner. Okay, there I said it.
We took our own private room and we just ate
so much food. If you want to see how crazy
it was our table, look at our table of food
(00:46):
and everyone's just kind of having a raunchy time around
the table. Check my stories on Instagram at Elvis Duran.
Thanks to intern Ben he took a photo. It's it
looks crazy, but that's exactly how it looked. We ate
so much fantastic. Wasn't that great? It was so good,
so good.
Speaker 3 (01:02):
I wish I would have been able to take it
home because we're leaving today so I can't. It would
have been useless.
Speaker 2 (01:09):
But oh so much good food.
Speaker 1 (01:11):
I took home everybody's who couldn't take it home today
because we are leaving. And Sheldon had a filet mignon yesterday.
He's got a filet mignon for tonight. He's okay, pretty excited.
Speaker 2 (01:21):
Yes, tell you what, go ahead, Scary, I've never seen
short ribs that big. They just there was a giant
ass bone across.
Speaker 4 (01:29):
A huge plate and there was just like endless meat
on that and I'm like ripping it and it's like beautiful.
Speaker 2 (01:35):
And it's yeah, that was for the tacos. And you
know you had had that beautiful hot little corn tal
tia and you would you would just you could use
your fingers just rip the short ripped meat off the
bone and put it on your tortilla and then dip
it in the bery. Yes you did.
Speaker 1 (01:50):
And what was the little corn thing with the cream
and the d te brulet macaroni.
Speaker 2 (01:57):
That was amazing, Yeah, corn berlat. Anyway, it was awesome.
I know Nate. Nate was down there. Nate was actually
really quiet. He was eating so much. I was like, scary.
Speaker 4 (02:05):
I was driving me nuts because this food he does
and it is very pretty, and I'm starving I starved
myself for this meal.
Speaker 2 (02:15):
And then Scary's like, no, no, no, phone eats first,
don't touch it. I couldn't even have a bite of
food because he has to get his Instagram stories.
Speaker 4 (02:22):
You have to document how beautiful thereat water, the snipper,
the snapper, the whole salt, the big old crunchy fried snapper.
Speaker 2 (02:32):
That was awesome. With the head staring at You're like,
I hate me, Scary slapping my hand the way he's like,
I haven't gotten a picture yet. It was amazing. And uh,
even with the amount of food that we had ordered
and Garrett was talking about this, Scary was still pushing
food on everyone. Yeah, you are the food, Scary. We
were enjoying it too, But scary things, well, unless he
(02:53):
forces you to eat it, you want to enjoy it.
Speaker 3 (02:54):
Well.
Speaker 2 (02:54):
I hate to see food go to waste.
Speaker 4 (02:56):
So so we saw and when we have a long
table like that is always an imbalance of one item.
Speaker 2 (03:02):
So I always am very respectful. If I see things are.
Speaker 4 (03:05):
Running out on the other side and we have a
plethora and outside, I will always get up and say, hey,
you need more of this down there, And turns out
you guys always do.
Speaker 2 (03:13):
What you do and you're looking out for us. Hey,
but the food was awesome. The restaurant is stunningly gorgeous.
We were there during the day. You should see it
at night. It's so sexy at night. Good God. I
can't wait to go back at nine again.
Speaker 1 (03:26):
And we have to say cocktail too. What was that
because I want to name Margarita.
Speaker 2 (03:30):
That was the Limousina cocktail. It was Margarita Spicy one.
They spice it for you because they knew it. They
knew what was up. We have to say thank you
to our friend Steve Joelton. Thanks Steve, thank you. He
showed up. He brought us this massive table full of
jello shots of all things. But the jello shots were
made was like high end tequila. It was really really good.
(03:52):
You should You should have heard the sound that Scotty
Be made when he took that jello shot. Yeah, it was.
It was almost it was a can you recreate that sound?
You may hold on to get it the banana out?
Well I could, I couldn't. The jellow shot was it
was in there so tight, so I was like it
(04:13):
was it was like vibrating the table all the way down.
It was too much. The thing is about jello shots
is you do need The secret is to loosen up
the jello with a spoon or something, and so it
plops in like an oyster. You know what I'm saying.
It's it's there's a technique.
Speaker 3 (04:30):
In other harassing news. Scary loosens it up with his tongue,
which is also wild.
Speaker 2 (04:36):
He was down there and I heard this. I was
trying to have a conversation with Gandhi and way at
the end of the table, I heard this. What's what
is that? It's scary tongueing the jello shot jello shot
in the plastic hard plastic cup.
Speaker 4 (04:51):
You gotta get your tongue under the jello and circle
circulate it and then get from underneath it.
Speaker 1 (04:58):
Od with that statement.
Speaker 2 (05:01):
So Scotty is like Scotti's over here, Scaries over there.
Just make it out with the No, it was, it
was it was so anyway. The food was awesome if
you want to go, it's quite a treat. Limousina. It
is amazing right there at thirty fourth and ninth Avenue
and uh, it's great.
Speaker 1 (05:21):
Oh, that case of fondito was like it wasn't your normal,
Like it had a little different sweet taste to it.
Speaker 2 (05:28):
Right, it did. Yeah. The case they put something on
top and they flame it up so good. They flamed
it up and everything was great. It was all good.
So I'm glad. We had a wonderful time parties over.
The lobster was my favorite lobster. Lobster was amazing. The
pastor and I tell you what, We're gonna gather again
in Miami. I think I'm taking us out for brunch.
(05:49):
We got more to and Lee Schrager's taking us to
uh to Joe Stone Crabs for fried chicken. We got brunches, dinners.
Speaker 3 (05:56):
I mean, don't you feel like I feel like someone's
gonna try to grass Like you're here just stuffing us
with all this food, fatten me up, and it's working.
Speaker 2 (06:05):
We're gonna fatten you up. Baby. We have very seasoned.
I feel like right now I'm like scary. It's like
the top of my underwear is rolling over. Yeah.
Speaker 4 (06:13):
And getting that band vend Yeah, it's not good.
Speaker 2 (06:16):
Yeah, you know the band vent Ben Ben Uh. Can
we talk about Scotty? Did you ever get to ketchup
for your steak? I did, but I was hiding it.
I don't want anyone to see. So Scotty, I've known
him for I've known no longer than all of you guys.
I've known Scotty since in the old days. We would
go up for steak or whatever and he would ask
for ketchup and he was always so embarrassed, and I
(06:38):
always tell him, never ever be embarrassed. I know, if
the chef hates it, if the waiter hates it, who cares.
It's your steak. If you want it that way, get ketchup.
I feel like they had to go to the restaurant
next door to get it, because I don't think there's
anything in there that would have ketchup on it. French fries.
And she's like, no, no, no, I think they did
find it for you. She brought it in a nice
chimney cherry sauce, which I was not the same as ketchup,
(06:59):
but they accommodated because that's what they do now. It
was delicious.
Speaker 1 (07:02):
You could have put that mango sauce on there too.
What was that mango sauce in the little jar, the
shaky jar.
Speaker 2 (07:07):
They got everything, They got everything,
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