July 9, 2025 • 28 mins
Look Back: Self-made influencer moguls Audrey and Meg on building something OF YOUR OWN.
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Speaker 1 (00:09):
Hi.
Speaker 2 (00:13):
Okay, so hello, how are you guys at Where are
you both?
Speaker 1 (00:17):
We're both in the city right now.
Speaker 2 (00:19):
You're in the city in your respective apartments.
Speaker 1 (00:21):
Yeah, we're both at home.
Speaker 2 (00:23):
Okay. So this is the vip list who I found
on social media, on TikTok in particular, but they have
a smaller presence on Instagram as many TikTokers do, which
we can get into. And they are. Do you mind
my asking how old you girls are?
Speaker 1 (00:38):
We're both twenty six.
Speaker 2 (00:40):
You're both twenty six, and you knew each other since
you're how old?
Speaker 1 (00:43):
Since we were three? We met each other in preschool.
Speaker 2 (00:46):
In what in in like around Philly where Yeah, suburbs
of Philadelphia were from there? Okay? And did you stay
friends the entire time? Did you go to school together,
did you go to college together? Or you just stayed
in touch?
Speaker 3 (00:58):
We went to middle school and high school together. We
went different ways in college. In elementary school, I went
to like a different elementary school. I went to Catholic school.
Speaker 2 (01:07):
And you stayed in touch your whole.
Speaker 1 (01:08):
Life, yeah somehow, Okay.
Speaker 4 (01:11):
Halfway through Meg moved to Boca and I was in
school in Miami, so like we were connected again.
Speaker 1 (01:17):
There, and then I ended up moving to New York.
Speaker 3 (01:19):
Yeah, I went to Penn State, but I hated the
farm life, so I dropped out and then started working instead.
Speaker 2 (01:25):
Oh you did, what did you start working as? So?
Speaker 3 (01:28):
After I dropped out of Penn State, I moved to Florida,
did real estate for a little bit.
Speaker 1 (01:31):
Then I came up to New York and worked in
wealth management.
Speaker 3 (01:34):
And that's why I live in Fidya because I would
commute to work from here. And during the pandemic, when
we were working from home, I was just posting content
and like me and Audrey joined forces and started posting
content from New York and Miami and here we are.
Speaker 1 (01:48):
Somehow we turned it into a full time gig.
Speaker 2 (01:50):
What made you join forces? And what made you get
into the food review space? So the vip list these
are two girls, their friends, lifelong friends. I found them
from doing irreverent, unapologetic, sometimes savage food reviews with a
humorous twist and lingo and like tag phrases like go
(02:12):
cry about it and you're you know? So how did
this get started?
Speaker 1 (02:17):
So basically, Meg posted a video on TikTok.
Speaker 4 (02:20):
We would FaceTime every day because we were both just
so bored during the pandemic, and Meg posted a video
of a review of Marquee and that video got ten
k views, and she calls me. She's like, oh my god,
going viral, Like we need to do something with this.
So I had a bunch of contents and we're like,
oh my god, this is huge, like we're gonna be famous,
(02:40):
like this is everything. So we both had a bunch
of content from before everything shut down.
Speaker 1 (02:46):
So I had a bunch of content from Miami. She
had a bunch from New York.
Speaker 4 (02:49):
And we had both always loved like going out to eat,
and a lot of it was partying to at first,
like we were doing club reviews.
Speaker 1 (02:55):
So we just started posting.
Speaker 4 (02:57):
That content and then once we ran out of that,
we did take out reviews.
Speaker 2 (03:01):
Oh wait, wait, wait, why did you have content? Like
what were you thinking you were doing? Like where was
the content? Just living?
Speaker 3 (03:08):
We were just posting on Snapchat all the time before
the world of lockdown, Like we had so many videos
that we would take.
Speaker 1 (03:13):
At the club or at restaurant.
Speaker 3 (03:15):
I through with interning for Dave Grutman at the time
before everything shut down, so she had you.
Speaker 2 (03:20):
Guys, Dave Grutman owns all the major like hip spots
in Miami. He's like a night club impresario in Miami.
So she was working for Dave Grutman. Okay, so you
had access to the cool places.
Speaker 4 (03:31):
Yeah, so I was part of my internship was taking
content at the restaurants and clubs. So I had so
much saved just in my camera role that we just
were posting. And we also both just loved going out
to eat and were always documenting everything anyways, So I
think the.
Speaker 3 (03:48):
Takeout were usually blew and stuff though, because at the time,
no one was going out to the restaurants that everyone
was ordering in and they didn't know where to order from,
so we would just really we took it upon ourselves
to order it out every single day and just tell
people where eat, where to get their foods.
Speaker 2 (04:01):
Up and is it Are you writing it all off
now when you're ordering, when you're posting about it.
Speaker 1 (04:06):
Oh? Absolutely? Oh yeah, yeah, we have an LLC, so yeah,
everything goes through that.
Speaker 2 (04:10):
Okay, So what popped it off? I think our art
to Choke.
Speaker 3 (04:14):
We we we roasted artichoke pizza during the pandemic. I
got like six million views and we gained like one
hundred thousand followers from that one video.
Speaker 2 (04:22):
You're saying you roasted it was bad arto choke, but
you say, yeah, you said.
Speaker 4 (04:25):
It made it sober unfortunately, and uh, we were like,
I don't know how I ever enjoyed this.
Speaker 2 (04:31):
And it got because it was growing because it was
like slop like cheesus. Oh my god, it was just
straight liquid yeah exactly. Oh and so you roasted that
and then you were like okay, and then you led
with the irreverent yeah.
Speaker 3 (04:43):
And then people started like parodying us, like the way
we spoke, and they were getting a lot of views,
and we're like, okay, like, if they're parroting us and
getting more views, why don't we just start saying the
most unhinged stuff possible and get the views ourselves.
Speaker 1 (04:55):
So we just started doing that, and here we are.
Speaker 2 (04:58):
So who's the saying, go cry about it? Which one
of you?
Speaker 1 (05:03):
We switch off?
Speaker 4 (05:03):
We switch off every video, so like we'll take turns
doing the voiceover and writing the scripts pretty much just
like every other restaurant.
Speaker 2 (05:11):
Wow. Okay, so when did you Who's who bankrolled all
this to begin with? Did you come from money? It
sounds like you come from the suburbs of Philadelphia.
Speaker 1 (05:18):
Oh, no, we do not come from money at all.
Speaker 2 (05:20):
Really, yeah, it's giving, it's giving a little bit of
money on the main line of Philadelphia. I'm excited to
hear that it's not really you don't come.
Speaker 3 (05:29):
To money, not at all, like we honestly, like we
started making more of our parents.
Speaker 1 (05:33):
We first started like no, yeah, like yo.
Speaker 2 (05:36):
Like you had a beat up car in high school.
Speaker 1 (05:38):
I didn't even have a car.
Speaker 2 (05:39):
Oh okay, Well, first of all, people should know that story.
I think I don't feel like I feel like I should.
Somehow in your videos have known that story. I think
that's very uh, you know, because when I see the videos,
you guys seem like two rich girls out like with
a credit card getting meals.
Speaker 1 (05:52):
Oh I know, we really try to make it look
that way.
Speaker 3 (05:55):
But no, we come from nothing, like honestly, we still
like our hustling and making it like to make ends meet,
like we because we pay for all of our reviews.
Speaker 1 (06:04):
So it is a struggle.
Speaker 3 (06:05):
Like for the first year, I was working two jobs
to try to finance the food. And literally everything we
make is put back into the business and put back
into the content.
Speaker 1 (06:14):
Like right now, like we're definitely not rich.
Speaker 2 (06:16):
Yeah wow wow, okay, so you so when did you start?
So how were you financing this? The whole way?
Speaker 1 (06:24):
We literally any money.
Speaker 4 (06:25):
I was working as a hostess in little Italy, but
literally every dollar we made we put back into the business,
like literally into content, into reviews. And then we started
working with brands like pretty early on because we were like,
we like need to figure out a way to make
this work.
Speaker 3 (06:42):
So we started social media management too, like we were
like finding any way to make money.
Speaker 2 (06:47):
Smart.
Speaker 3 (06:48):
Yeah, we managed like three different restaurants social media to
make it work.
Speaker 1 (06:51):
Once I left my job, we did restaurant consulting. Whatever
the I don't know if it allowed us to do that,
to think that we have in that way, you.
Speaker 2 (07:01):
Could, you could, wait, I think you could. You know
your shit. Wait, but you don't do the social media
management anymore.
Speaker 1 (07:08):
You can't.
Speaker 2 (07:08):
You don't have enough time.
Speaker 4 (07:09):
No, it's so time consuming, especially when you're trying to
run your own page as well. It's like we just
did not have the time for it. So we that
ship sailed.
Speaker 2 (07:18):
Okay, So now you're supporting yourselves, each of you can
support yourselves in a good way, in a fine way.
Do you still feel like you're broke, Like what is it?
Speaker 4 (07:29):
I mean, it has its hies and lows for sure,
Like certain seasons like summer is a pretty slow season,
and like the dead of winter is slow too.
Speaker 1 (07:38):
But then you'll get like a huge deal that you.
Speaker 4 (07:41):
Kind of just like have to save up and just
account for the times where you don't have like everything
coming in at once because it's very inconsistent.
Speaker 2 (07:50):
Well, first of all your advice to other people. But
we can get there through what we're talking about. So
you're unapologetic. So you, for example, you started to get
getting more and more bitchy and like go cry about it,
and you're a peasant. If you're a peasant, if you
can't afford truffle carbonara, then you are a peasant and
don't deserve to be in my I mean you really
(08:11):
go all the way and you must have when you
were bridging that Like that arc gotten a lot of hate.
Speaker 1 (08:18):
Oh we still get a lot of hate. Yeah, we
get a lot.
Speaker 3 (08:21):
We get a lot of hate because we have had
a lot of people, like people started making videos with
vi Atine talking Mary Antoinette, like because we're using the
word peasant, Like people get really mad but honestly, it's
a joke and we now like play into it and
try to make people as mad as possible because it's
ups our engagement.
Speaker 2 (08:37):
Yeah, so let's talk about the apps, because for me
the first time in the beginning, you guys, would you
say that you have your primary residence and TikTok and
(08:57):
you have a secondary residence on Instagram like you you
live in TikTok.
Speaker 3 (09:01):
You like what I would say, we make more money
off of Instagram, which is so.
Speaker 2 (09:05):
Weird from viewser from brandials.
Speaker 1 (09:07):
From brand deals.
Speaker 2 (09:08):
Okay, well that is interesting and it's a different person.
We can tell people who the different people are because
I have my opinion in you of yours. I have
a I have a residence that I've had in Instagram
for years. That's a solid residence. But I have like
a big, new money, flashy Cashi house and TikTok and
understand that neighborhood really well, Like I vibe with that
(09:28):
neighborhood very well. And it's my opinion. You guys can
correct me or confirm my opinion is that TikTok is
like really like it's a universe, it's a planet, and
you have to really live in there to understand what
the people are like, and you'll be friends with different
types of aliens like in the Star Wars bar that
like when people wouldn't think you're friends with and you
genuinely respect them and vice versa. And it literally is
(09:51):
a community. Instagram is more of like a department store
that has different departments and different windows, and like you
can really piss people off, and the moms live very
deeply in Instagram and they will come for you for
things that you would get away with on TikTok, having
a sense of humor, Like Instagram is more like network television,
and TikTok is like some you know, cable network that
(10:15):
lets you get away with so much more. What do
you think?
Speaker 3 (10:17):
I totally agree. I think TikTok's for over sharing. People
put all their mental illness, all their unhinged over sharing
stories on there. Where are Instagram It's all like, oh,
I was on this boat the other day, I'm at
this restaurant now, Like you don't really get a lot
of personality from Instagram.
Speaker 1 (10:33):
With reels, it's getting there, but still TikTok.
Speaker 2 (10:35):
Is definitely it's a looney It's a looney man.
Speaker 4 (10:39):
Yeah, we get hate on both though, Like we get
hate in our Instagram dms, we get hate comments every
day on TikTok.
Speaker 3 (10:45):
I think we get more hate on TikTok honestly. Yeah,
Like I feel like for our Instagram following, it's a
little bit like our demographics are a little bit older,
so they understand our humor a little bit more, yeah,
versus like TikTok. Like when we call someone a peasant
or say someone's poor, they get so offended they actually
get really mad.
Speaker 2 (11:01):
Okay, Well, two questions. One don't answer right away, but
one is do brands fully get it? Or do you
turn off some brands because they're scaredy cats? And two,
I would say it takes a lot. It took me.
I'm much older than you, and I realized when I
did the Rachel Levis interview and the views were blowing
up everywhere. I was being trashed on five hundred accounts,
(11:24):
and I didn't know I was in the upside down
because I thought it was bad. But the trolls are good.
There are entire pages about hating me. To your point,
and like, it was a little rocky in my mind
because it's non traditional, like it almost TikTok was the
first place that for me ever confirmed that all press
is good press, including bad, because I used to really
(11:45):
not believe that, but now, because the world has so
much content, if they're hating, they're really watching. And that's
the Howard Stern model. Howard Stern. There was a part
in that movie Private Parts where they were saying that
he's getting their good death threats and the stations want
to shut him down and whatever, but they did, they
got data and the people that hated him were watching
(12:06):
twice as long.
Speaker 1 (12:08):
Exactly. The haters make you famous. That's a fact.
Speaker 2 (12:11):
Okay, so so true.
Speaker 1 (12:12):
We have a lot of those.
Speaker 4 (12:14):
I feel like we have a lot of people who
hate watch our content and who don't even follow us.
Like a lot of people will literally just like see
our videos in comment hete and like they're commenting on
multiple videos, but a lot of them don't follow us.
Speaker 3 (12:27):
And people even meet us in person and they're like,
I hate you, but I still want to say hi.
We're like, okay, well I agree.
Speaker 2 (12:33):
On Housewives, the thing was if you love, if you
love to love and you love to hate, it's good.
If you hate to hate, it's bad because it's like
toxic for you. If you hate to hate something, it's bad.
It's like when when a Housewives show goes like dirty
and bad and it's like you feel gross watching. But
when you love to hate, it's like a good villain.
(12:55):
It's like a good you know, Dynasty villain or some show.
So I think that you guys have captured that, but
you doubled down. And this is where I really saw it.
So you guys talked about a restaurant in the Hampton's
y Mavericks, which is definitely your biggest fame moment that
you've had, like mainstream media fame. Yes. And and because
(13:17):
I know even like you know, my friend Steve co
and his wife alex Uh, you know, they own the
Mets and they're you know, billionaires. And she said to me,
oh yeah about those girls, you know, like she read
about it because it was in the post. So you're
famous in that way. And what I thought was interesting
was you guys are young girls. This is like an
you know, a restaurant, and they took the bait, which
(13:38):
was stupid. They draw drew more attention to it. No
one would have even known. Like they don't need to
make a comment about you two TikTok girls respectfully. They
don't need to make a comment, you know what I mean,
Like even you were with you the next day, Like
we went to Mavericks the night before.
Speaker 3 (13:51):
Remember we told you we had a really expensive dinner
at the DSW.
Speaker 2 (13:56):
Yeah. Then so they took the bait, which is the
dumbest thing, because I'll tell you this is a lesson
in media. So I have a friend who's very famous
and was on and is a very successful person, you know,
made like millions and millions of dollars a year on TV.
And he called me the other day and he goes,
I need your advice and he said, I I'm being
killed for this thing that I said, and it got
(14:17):
a million views on TikTok. I'm like, first of all, it's
not even that meant, don't worry about it. And he's like,
and it's like now everywhere and it was in the post.
I'm like, Okay, where's the story. He's like, so should
I say something? I go, what are you trying? It
didn't even happen. It didn't even happen. Like it didn't happen.
Trust me. It's like poison in the ocean, Like it's
gonna get I go. I've been five things by eight
o'clock this morning, I've literally my date. When I ate
(14:39):
my I'm canceled five things by not literally by eight
o'clock this morning, I could read five articles about myself.
And he goes, well, that's why I called you. I go, yeah,
it didn't happen. I'll watch it. It's a set of waves.
If it turns into a tsunami, i'll let you know.
But like, it didn't happen, And he calls me the
next day he's like, holy shit, it didn't I'm like, yeah,
it didn't happen. But that guy from Mavericks they made
(15:00):
a quote comment about it. They did with this famous actor,
asked my opinion about and they took the bait. But
then you guys got to comment back, and instead of
like you getting nervous, you doubled down. You said go
cry about it?
Speaker 1 (15:14):
Yes, who said that?
Speaker 2 (15:17):
Who said that? Who said go cry about it?
Speaker 3 (15:20):
Because we wrote an official statement because all these tabloids
were reaching out and they were making up lives saying
we blackmailed them. Like first of all, we went with
our very rich friend who was paying for all of us.
We didn't need free food. We didn't ask for ReFood,
We didn't tell them we were there. They said we
poured a seafood tower on ourselves, which why.
Speaker 1 (15:37):
Would we why would we do that?
Speaker 2 (15:38):
Do that right?
Speaker 3 (15:40):
And we just thought that was the best response.
Speaker 4 (15:43):
Yeah, we were like, this is a perfect moment to
use our tagline. And also like once they did that
and went to the press about it, the video went
even more viral, Like we were getting so many comments
of people crying from all the different articles.
Speaker 3 (15:55):
So there were no accountability on their ends, Like, not
once did they take accountability for our bad experience. Just
tried to lie and make up like kind of discredit
our experience.
Speaker 2 (16:04):
That's why you leaned further in. Had they said, you
know what, we're new, We're sorry, they had an unfortunate experience.
We'd like to invite there's a couple of lessons here.
Had they said we're sorry for this unfortunate experience, we'd
like to invite them back in, Yes, and you know
we're so, you would have doubled, you would have backed down.
You had said this is amazing, thank you, it's a
beautiful restaurant. You would have done what you did a
top and rose. You would have done that because you
would have been like yeah, but they doubled down, and
(16:25):
you doubled down.
Speaker 1 (16:26):
Yeah, and they just lied, They blatantly lied.
Speaker 4 (16:29):
So we're like, okay, like pull up their seats, show
us the video and footage of us pushing the tower
and blackmailing the waiter.
Speaker 1 (16:35):
And they never did because it didn't act.
Speaker 2 (16:37):
It's giving Chanel where I. It wasn't about the crime
in the town. Of course, I understand if you want
to give me what you want to say, you need
an appointment. It was the way I was spoken to
at the front door, which made me feel like a peasant.
And I did go cry about it in humor, and
Chanelle tripled down double. You know, now I'm synonymous with
the branch Chanel. Now I'm cutting out seas from other
(16:59):
bags and gluing them on fucking WAFFI at nineteen dollars
DSW bags because now.
Speaker 1 (17:04):
They reach out, they.
Speaker 2 (17:05):
Go, now you can't leave now. But now it's sucking
anybody's game, like literally, like, but I wore a fraud
a bag yesterday. I took a raffia DSW bag from
that event. I took a prad to try and go
glued it on, wore it out with you know, one
hundred thousand dollars in jewelry. Who gives a fuck?
Speaker 1 (17:22):
Now?
Speaker 2 (17:22):
Now you can't leave now Now Now I'm cutting out
seas and putting them on all dough heels. Now I'm
in Steve Madden. Everyone can fuck right off. I can
afford any bag I want. Now I'm using crayons on
my arms bags Like now, it's a fucking free period period. Yeah,
game over the game, the my it's my opinion. The
(17:43):
luxury game is going to take a crash.
Speaker 3 (17:45):
No, it's crazy and the quality has gone down. Like
I got a Chanel bag two years ago and it's
rusted just from wearing it in the rain a few times.
Speaker 2 (17:52):
Like listen, it gets by crazy.
Speaker 1 (17:54):
On Canal Street. Like on Canal Street, through you like
these swarm.
Speaker 2 (18:00):
Find out what it's worth. If it's worth a couple
of hundred dollars, cut those seas at gloom on something else,
color it, make it into something, go cry about it.
Speaker 1 (18:07):
Yeah, yeah, I love it. If the announce series come in,
I'm here and.
Speaker 2 (18:11):
Now can go so worry about it. Do you have
someone who advises you or is it the two of
you advising each other when these things happen.
Speaker 3 (18:30):
So we had our managers, Emily and Elena. They helped
so much right now, Like they helped us write a
whole press release and stuff because like, honestly, us clapping back,
we were gonna say like way more like unhinged things.
Speaker 1 (18:42):
Like we didn't really we want to come for them. No, no, no,
that wasn't the way. Yeah, they they really helped us.
Speaker 2 (18:49):
That's what we call overplaying our hand.
Speaker 3 (18:51):
Yeah, so it was good to have someone in our
corner being like, no, this is what you have to say.
You have some professional and do it right. And I
feel like, honestly the clap back was perfect.
Speaker 2 (19:00):
But did it make you realize that there are always
gonna be wolves at the end of the bed. You
can't drink your own kool aid, can't believe your own bullshit.
You got to like take the temperature. You have to
hold the wheel, not too tight, but not let go
of the wheel when things go sideways, because in any
situation like that, it can go sideways.
Speaker 1 (19:17):
Yeah.
Speaker 4 (19:17):
Absolutely, And I feel like they really helped us just
come up with the perfect like response that made us
sound just like respectable and like not not too unhinged,
but also just like yeah, and.
Speaker 3 (19:29):
People, are you are you not going to roast restaurants anymore?
Like are you canceled now? But I feel like we're
always gonna be honest, Like if we had a bad experience,
we had a bad experience, and I'm not afraid to
say that at any restaurant. Like it's like you're allowed
to speak your mind. And I feel like like nowadays,
people are really scared to say what they think.
Speaker 1 (19:45):
So if we have to do it, we will.
Speaker 3 (19:47):
And yes, to answer your first question, it does affect brands,
like a lot of brands like are scared to work
with us because how unhinged we are. But we also
drive traffic, like well, when we post a restaurant, a
lot of people are going to those restaurants for a recommendation.
People even went to Mavericks to see if yeah we're
hate watching hate yeah, so you know, like we definitely
do have an ROI of some sorts. Just frends need
(20:09):
to start like peeping that.
Speaker 2 (20:11):
So what about top five worst meals, top five best
or top three if it's easy, oh.
Speaker 1 (20:17):
Worst, okay, and Mavericks is number one, And just because
the whole Yeah, the whole experience was horrible, bad Roman,
bad Roman. I wouldn't put Mad Roman number two.
Speaker 3 (20:25):
I put like the Smith at number two, just because
the food was actually inedible.
Speaker 2 (20:28):
Like Smith like s M Y t HG the hotel
or the smith like in West Village.
Speaker 3 (20:32):
Like the smith in Nomad like s M I T
h by the Sackler family.
Speaker 2 (20:38):
The yeah, what was and what was sobod.
Speaker 1 (20:40):
The lotto role came straight out of the Hudson River.
It literally tasted like that.
Speaker 3 (20:44):
The burger was soggy, horrible service, just nothing tasted good.
Speaker 1 (20:49):
Just overall a bad experience.
Speaker 2 (20:51):
And again it's Chanel, So shouldn't they have reached out
and been like, let's like take the take the note.
Let's take the note. I went last week to a
restaurant and you know what, I lost the footage, which
is annoying because the food was crap in the Hampton's
and I was going to just do it, but I
didn't have the footage, and I it was so savage
that I was I don't want to say I was nervous.
(21:12):
I just they were smart. The matre d like reached
out to me because they wanted to give me a
table for this concert days later, and I started to
feel a little guilty because I was like, do I
need to just fucking put this guy in the ground
right now? And it wasn't really him, but nobody was
there minding the restaurant, and aren't we meeting you? And
I for the people, it's about the people coming out
here that want to have an experience and they're going
to go spend their money on this shit meal you
(21:35):
know where if you're saying Mavericks and I'm saying this place.
Speaker 1 (21:37):
Exactly, that's why we do it. But people are like,
don't you feel bad? Yeah? I like, don't you feel
bad roasting a restaurant?
Speaker 3 (21:43):
But it's like I feel bad for our followers who
were pulling up to a meal and paying two thousand
dollars not getting what they want.
Speaker 2 (21:49):
I feel bad for fifty dollars. I feel offended when
I have a bad meal. Offended, Like I get angry.
I'm like, I wasted a meal. It's like wasting an
outfit with a bad date exactly.
Speaker 4 (21:58):
Yeah, And especially for our followers who are like using
our recommendations for that one day a year, like that's
what we're saying when they're going out for a celebration.
Speaker 1 (22:06):
It's like, no, that's why we do it, like for
those people.
Speaker 2 (22:09):
That's what I'm saying. Okay, So so Smith didn't reach
out dumb on them. So you got two what's three bad?
Speaker 1 (22:14):
I hate to say.
Speaker 3 (22:15):
I don't want to hate from the Lady Gaga fan base,
but her family's restaurant was was herans.
Speaker 2 (22:22):
I went there once and I love Gaga, but the
restaurant wasn't good either. It was we went there in
the Housewives. Yeah, well, because it's not her restaurant, it's
and that doesn't mean her restaurant be good either. I
mean it's not her makeup line, she's not invested in.
It's somebody in her family. Yeah, so that you can't
hang in New York City. If you can't hang like,
it's serious there.
Speaker 3 (22:38):
And that's why we also don't feel bad because it's like,
if you're going to be parding, these prices come correct,
Like if you're opening a restaurant in New York City,
it has to be good here else you're not gonna last.
Speaker 2 (22:47):
Like it's not simple, it's the most hard, it's the
most difficult business. And the fact that this Greek place
here in the Hamptons didn't have anybody there that was
grown up, like managing the place.
Speaker 1 (22:56):
Yeah.
Speaker 3 (22:57):
Yeah, because the hospitality can also like make a break
and any experience as well, like if it's like a
horrible time, but they're actually like taking accountability and being nice,
maybe offering like a free dessert or something for your trouble,
like that always helps I feel like.
Speaker 2 (23:12):
Right, okay, so what about I'll tell you it was
annoying that happened to me. I went to a restaurant
out here that I literally raved about. So the owner
sends me some stuff, but they wanted to promote some stuff.
They had like a product line right to my house. Okay,
so now I've got like which I get stuff you
could imagine all the time. So I went back in
there and they were kind of like over being at
(23:35):
my table and talking and doting and like pushing desserts
and all these things. And Britain was like, I feel
like we're working, and I believe that they should have
covered my bill because it didn't feel like a normal meal,
Like I felt like I was like I had to
sift wait for the dessert because I knew I was filming,
like I didn't like the feeling because it was like
I want to come in here as Jen Pop and
just pay for my bill and not have anybody up
my ass. Yeah, or I want you to pay for
(23:57):
my bill and then you're up my ass, Like I
don't want to do a mixture of both make any sense?
Speaker 1 (24:01):
Yeah, totally. Oh so they were on your dick and
getting a combet.
Speaker 2 (24:06):
Right, if you're gonna be on my dick, you're gonna pay.
You're gonna pay me to be on my dick.
Speaker 4 (24:09):
Yeah, totally agree with that because it changes the entire experience.
Speaker 1 (24:14):
I know they're like watching you the whole time.
Speaker 2 (24:15):
On hundred and it was like Kai, and how is
it? It is three people, And it was like leave me
the fuck alone, or pay for my bill. If I'm working,
I'm working. It's like I'm a hooker. I'm a hooker.
If I'm a civilian, I'm a civilian. I really don't
need to like blow you and also pay for my meal. Yeah.
Speaker 3 (24:31):
That's because they'll come around with these things like film
this film and I'm like no, like like it's like,
even if you're giving it for free, you should be
paying me to do this.
Speaker 1 (24:41):
No.
Speaker 2 (24:42):
Ken Restaurants know, a free dessert does not count. We
don't care. Yeah, a free dessert or someone sent over
a drink, I mean out of water that that doesn't count.
You don't. It's not a Maya coopa. You sent me
a drink and you gave me a free dessert. You
want to sleep together, I'd like the whole airme's bag
and the trip and the cart and from I really
don't need. Yeah, I don't need a half fudge Sunday
(25:06):
and I'm gonna like, you're gonna have all my you know,
all my attention.
Speaker 1 (25:10):
Literally, that's so true.
Speaker 2 (25:12):
Right, So that was worse three? What were best three?
And this is New York City? We could do the
Hamptons if you want.
Speaker 3 (25:18):
Yeah, Poor Child is probably my favorite. Pour Child's probably
my favorite restaurant to go to. It's like impossible to
get in, so maybe that affects how how good it taste.
Speaker 1 (25:26):
But it's still the best burger I've ever had.
Speaker 2 (25:28):
Like I need to go, and I have to go
buy it on that reservation site because I always decided
last minute, and I'm gonna I'll go at five o'clock,
but I heard it's open at lunch too.
Speaker 3 (25:36):
No, I don't know if it's open at lunch, but
I do you know that you can get the burger
for takeout?
Speaker 4 (25:41):
Ye?
Speaker 1 (25:42):
Take on that. It was seventy dollars and it honestly
was worth it.
Speaker 2 (25:45):
Wow, all right, I'm doing that next time with Brin.
So that's your number one. What's your number two?
Speaker 1 (25:50):
I would say Terese or Jean George.
Speaker 4 (25:52):
I was gonna say just for the overall experience too,
Like the food is amazing, the hospitality is amazing, and
you can just tell that everyone who works the genuinely
loves their job and like wants to be there, which
makes such a difference because if the staff is miserable,
it just changes the whole vibe.
Speaker 2 (26:07):
You're talking about. I saw you post about there was
like foam and interesting things, and it was on the
Upper East Side. You're talking about like sixties that right outside.
Speaker 1 (26:14):
Yeah, yeah, yeah, the flagship Jean George.
Speaker 2 (26:17):
Okay, So I have news for you. This is a
good business piece of advice and just information for people.
So you're saying that Gen George was good. So the
Jeen George restaurant, you guys posted nicely about Topping Rows,
but I think they saw you coming and Topping Rose
is good. I'm not going to say it's amazing. I'll
say it's a solid seven. It's a New York.
Speaker 3 (26:38):
City Hampton's, though, I feel like it's definitely one of
the top ones.
Speaker 2 (26:42):
I'll tell you the top ones, and it's a Hampton's.
Maybe it's a seven to seventy five for the Hampton's
in New York City be a seven. But John George's
restaurant and Pound Ridge is inedible. It's like bad y, Yeah,
but what's the restaurant. It's called the Inn at Pound
Ridge because it's just got his name stamped on, and
people need to be mindful of name stamped doesn't mean
(27:02):
it's the same as the original. So you could be
in a Vegas version of the New York City one
and it might not be as good in restaurants, so
people have to know the location. So you're talking about
the flagship location of Jean George.
Speaker 1 (27:13):
Yeah, like the original.
Speaker 3 (27:14):
Yeah, like his brother runs the whole like his brother,
his brothers like the whole runs the whole ship there, like,
and he's there a lot too, and every dishes are
like they have the most gorgeous caviar salad. It's like
a lettuce flower and like there's caviar eggs in each crevice,
Like it's crazy.
Speaker 2 (27:31):
Have you done Petrosian yet?
Speaker 3 (27:33):
Well, we've had Petrosian, but I haven't gone.
Speaker 1 (27:35):
I didn't know they have a plow.
Speaker 2 (27:37):
No, you too have to go to the experience and
tell them, I saying you, no, they do like the truck,
they do the truffle scrambled egg and they do this
amazing Like my, they just go there, just go there,
go cry about it. It's really and it's the experience,
and it's the most beautiful restaurant, like if your moms
are in town or if you're doing something girly, like,
it's a beautiful and it's an experience. So it's like
(27:58):
what you're describing me.
Speaker 3 (27:59):
To go that's incredible. And speaking of horrible place, it is.
The Caviar Cassy at the Mark is one of the
worst meals we've got as well.
Speaker 2 (28:05):
That's a good one to say because it's so bad.
Speaker 1 (28:08):
It was like twelve hundred dollars of person and they
served it with wonderbread toast and I.
Speaker 2 (28:13):
Was paying the twelve hundred dollars. When you guys are
going there your brand.
Speaker 3 (28:17):
That week, like we like when when we we get
a really big brand, you'll like we'll splurt just because
like that place had so much type when it opened,
and we're like, Okay, this is worth the envestment because
like it's gonna get this many views because this many.
Speaker 1 (28:29):
People are talking about and did it yeah yeah, yeah,
it got like a million views.
Speaker 2 (28:33):
Yeah okay
Hi.
Speaker 2 (00:13):
Okay, so hello, how are you guys at Where are
you both?
Speaker 1 (00:17):
We're both in the city right now.
Speaker 2 (00:19):
You're in the city in your respective apartments.
Speaker 1 (00:21):
Yeah, we're both at home.
Speaker 2 (00:23):
Okay. So this is the vip list who I found
on social media, on TikTok in particular, but they have
a smaller presence on Instagram as many TikTokers do, which
we can get into. And they are. Do you mind
my asking how old you girls are?
Speaker 1 (00:38):
We're both twenty six.
Speaker 2 (00:40):
You're both twenty six, and you knew each other since
you're how old?
Speaker 1 (00:43):
Since we were three? We met each other in preschool.
Speaker 2 (00:46):
In what in in like around Philly where Yeah, suburbs
of Philadelphia were from there? Okay? And did you stay
friends the entire time? Did you go to school together,
did you go to college together? Or you just stayed
in touch?
Speaker 3 (00:58):
We went to middle school and high school together. We
went different ways in college. In elementary school, I went
to like a different elementary school. I went to Catholic school.
Speaker 2 (01:07):
And you stayed in touch your whole.
Speaker 1 (01:08):
Life, yeah somehow, Okay.
Speaker 4 (01:11):
Halfway through Meg moved to Boca and I was in
school in Miami, so like we were connected again.
Speaker 1 (01:17):
There, and then I ended up moving to New York.
Speaker 3 (01:19):
Yeah, I went to Penn State, but I hated the
farm life, so I dropped out and then started working instead.
Speaker 2 (01:25):
Oh you did, what did you start working as? So?
Speaker 3 (01:28):
After I dropped out of Penn State, I moved to Florida,
did real estate for a little bit.
Speaker 1 (01:31):
Then I came up to New York and worked in
wealth management.
Speaker 3 (01:34):
And that's why I live in Fidya because I would
commute to work from here. And during the pandemic, when
we were working from home, I was just posting content
and like me and Audrey joined forces and started posting
content from New York and Miami and here we are.
Speaker 1 (01:48):
Somehow we turned it into a full time gig.
Speaker 2 (01:50):
What made you join forces? And what made you get
into the food review space? So the vip list these
are two girls, their friends, lifelong friends. I found them
from doing irreverent, unapologetic, sometimes savage food reviews with a
humorous twist and lingo and like tag phrases like go
(02:12):
cry about it and you're you know? So how did
this get started?
Speaker 1 (02:17):
So basically, Meg posted a video on TikTok.
Speaker 4 (02:20):
We would FaceTime every day because we were both just
so bored during the pandemic, and Meg posted a video
of a review of Marquee and that video got ten
k views, and she calls me. She's like, oh my god,
going viral, Like we need to do something with this.
So I had a bunch of contents and we're like,
oh my god, this is huge, like we're gonna be famous,
(02:40):
like this is everything. So we both had a bunch
of content from before everything shut down.
Speaker 1 (02:46):
So I had a bunch of content from Miami. She
had a bunch from New York.
Speaker 4 (02:49):
And we had both always loved like going out to eat,
and a lot of it was partying to at first,
like we were doing club reviews.
Speaker 1 (02:55):
So we just started posting.
Speaker 4 (02:57):
That content and then once we ran out of that,
we did take out reviews.
Speaker 2 (03:01):
Oh wait, wait, wait, why did you have content? Like
what were you thinking you were doing? Like where was
the content? Just living?
Speaker 3 (03:08):
We were just posting on Snapchat all the time before
the world of lockdown, Like we had so many videos
that we would take.
Speaker 1 (03:13):
At the club or at restaurant.
Speaker 3 (03:15):
I through with interning for Dave Grutman at the time
before everything shut down, so she had you.
Speaker 2 (03:20):
Guys, Dave Grutman owns all the major like hip spots
in Miami. He's like a night club impresario in Miami.
So she was working for Dave Grutman. Okay, so you
had access to the cool places.
Speaker 4 (03:31):
Yeah, so I was part of my internship was taking
content at the restaurants and clubs. So I had so
much saved just in my camera role that we just
were posting. And we also both just loved going out
to eat and were always documenting everything anyways, So I
think the.
Speaker 3 (03:48):
Takeout were usually blew and stuff though, because at the time,
no one was going out to the restaurants that everyone
was ordering in and they didn't know where to order from,
so we would just really we took it upon ourselves
to order it out every single day and just tell
people where eat, where to get their foods.
Speaker 2 (04:01):
Up and is it Are you writing it all off
now when you're ordering, when you're posting about it.
Speaker 1 (04:06):
Oh? Absolutely? Oh yeah, yeah, we have an LLC, so yeah,
everything goes through that.
Speaker 2 (04:10):
Okay, So what popped it off? I think our art
to Choke.
Speaker 3 (04:14):
We we we roasted artichoke pizza during the pandemic. I
got like six million views and we gained like one
hundred thousand followers from that one video.
Speaker 2 (04:22):
You're saying you roasted it was bad arto choke, but
you say, yeah, you said.
Speaker 4 (04:25):
It made it sober unfortunately, and uh, we were like,
I don't know how I ever enjoyed this.
Speaker 2 (04:31):
And it got because it was growing because it was
like slop like cheesus. Oh my god, it was just
straight liquid yeah exactly. Oh and so you roasted that
and then you were like okay, and then you led
with the irreverent yeah.
Speaker 3 (04:43):
And then people started like parodying us, like the way
we spoke, and they were getting a lot of views,
and we're like, okay, like, if they're parroting us and
getting more views, why don't we just start saying the
most unhinged stuff possible and get the views ourselves.
Speaker 1 (04:55):
So we just started doing that, and here we are.
Speaker 2 (04:58):
So who's the saying, go cry about it? Which one
of you?
Speaker 1 (05:03):
We switch off?
Speaker 4 (05:03):
We switch off every video, so like we'll take turns
doing the voiceover and writing the scripts pretty much just
like every other restaurant.
Speaker 2 (05:11):
Wow. Okay, so when did you Who's who bankrolled all
this to begin with? Did you come from money? It
sounds like you come from the suburbs of Philadelphia.
Speaker 1 (05:18):
Oh, no, we do not come from money at all.
Speaker 2 (05:20):
Really, yeah, it's giving, it's giving a little bit of
money on the main line of Philadelphia. I'm excited to
hear that it's not really you don't come.
Speaker 3 (05:29):
To money, not at all, like we honestly, like we
started making more of our parents.
Speaker 1 (05:33):
We first started like no, yeah, like yo.
Speaker 2 (05:36):
Like you had a beat up car in high school.
Speaker 1 (05:38):
I didn't even have a car.
Speaker 2 (05:39):
Oh okay, Well, first of all, people should know that story.
I think I don't feel like I feel like I should.
Somehow in your videos have known that story. I think
that's very uh, you know, because when I see the videos,
you guys seem like two rich girls out like with
a credit card getting meals.
Speaker 1 (05:52):
Oh I know, we really try to make it look
that way.
Speaker 3 (05:55):
But no, we come from nothing, like honestly, we still
like our hustling and making it like to make ends meet,
like we because we pay for all of our reviews.
Speaker 1 (06:04):
So it is a struggle.
Speaker 3 (06:05):
Like for the first year, I was working two jobs
to try to finance the food. And literally everything we
make is put back into the business and put back
into the content.
Speaker 1 (06:14):
Like right now, like we're definitely not rich.
Speaker 2 (06:16):
Yeah wow wow, okay, so you so when did you start?
So how were you financing this? The whole way?
Speaker 1 (06:24):
We literally any money.
Speaker 4 (06:25):
I was working as a hostess in little Italy, but
literally every dollar we made we put back into the business,
like literally into content, into reviews. And then we started
working with brands like pretty early on because we were like,
we like need to figure out a way to make
this work.
Speaker 3 (06:42):
So we started social media management too, like we were
like finding any way to make money.
Speaker 2 (06:47):
Smart.
Speaker 3 (06:48):
Yeah, we managed like three different restaurants social media to
make it work.
Speaker 1 (06:51):
Once I left my job, we did restaurant consulting. Whatever
the I don't know if it allowed us to do that,
to think that we have in that way, you.
Speaker 2 (07:01):
Could, you could, wait, I think you could. You know
your shit. Wait, but you don't do the social media
management anymore.
Speaker 1 (07:08):
You can't.
Speaker 2 (07:08):
You don't have enough time.
Speaker 4 (07:09):
No, it's so time consuming, especially when you're trying to
run your own page as well. It's like we just
did not have the time for it. So we that
ship sailed.
Speaker 2 (07:18):
Okay, So now you're supporting yourselves, each of you can
support yourselves in a good way, in a fine way.
Do you still feel like you're broke, Like what is it?
Speaker 4 (07:29):
I mean, it has its hies and lows for sure,
Like certain seasons like summer is a pretty slow season,
and like the dead of winter is slow too.
Speaker 1 (07:38):
But then you'll get like a huge deal that you.
Speaker 4 (07:41):
Kind of just like have to save up and just
account for the times where you don't have like everything
coming in at once because it's very inconsistent.
Speaker 2 (07:50):
Well, first of all your advice to other people. But
we can get there through what we're talking about. So
you're unapologetic. So you, for example, you started to get
getting more and more bitchy and like go cry about it,
and you're a peasant. If you're a peasant, if you
can't afford truffle carbonara, then you are a peasant and
don't deserve to be in my I mean you really
(08:11):
go all the way and you must have when you
were bridging that Like that arc gotten a lot of hate.
Speaker 1 (08:18):
Oh we still get a lot of hate. Yeah, we
get a lot.
Speaker 3 (08:21):
We get a lot of hate because we have had
a lot of people, like people started making videos with
vi Atine talking Mary Antoinette, like because we're using the
word peasant, Like people get really mad but honestly, it's
a joke and we now like play into it and
try to make people as mad as possible because it's
ups our engagement.
Speaker 2 (08:37):
Yeah, so let's talk about the apps, because for me
the first time in the beginning, you guys, would you
say that you have your primary residence and TikTok and
(08:57):
you have a secondary residence on Instagram like you you
live in TikTok.
Speaker 3 (09:01):
You like what I would say, we make more money
off of Instagram, which is so.
Speaker 2 (09:05):
Weird from viewser from brandials.
Speaker 1 (09:07):
From brand deals.
Speaker 2 (09:08):
Okay, well that is interesting and it's a different person.
We can tell people who the different people are because
I have my opinion in you of yours. I have
a I have a residence that I've had in Instagram
for years. That's a solid residence. But I have like
a big, new money, flashy Cashi house and TikTok and
understand that neighborhood really well, Like I vibe with that
(09:28):
neighborhood very well. And it's my opinion. You guys can
correct me or confirm my opinion is that TikTok is
like really like it's a universe, it's a planet, and
you have to really live in there to understand what
the people are like, and you'll be friends with different
types of aliens like in the Star Wars bar that
like when people wouldn't think you're friends with and you
genuinely respect them and vice versa. And it literally is
(09:51):
a community. Instagram is more of like a department store
that has different departments and different windows, and like you
can really piss people off, and the moms live very
deeply in Instagram and they will come for you for
things that you would get away with on TikTok, having
a sense of humor, Like Instagram is more like network television,
and TikTok is like some you know, cable network that
(10:15):
lets you get away with so much more. What do
you think?
Speaker 3 (10:17):
I totally agree. I think TikTok's for over sharing. People
put all their mental illness, all their unhinged over sharing
stories on there. Where are Instagram It's all like, oh,
I was on this boat the other day, I'm at
this restaurant now, Like you don't really get a lot
of personality from Instagram.
Speaker 1 (10:33):
With reels, it's getting there, but still TikTok.
Speaker 2 (10:35):
Is definitely it's a looney It's a looney man.
Speaker 4 (10:39):
Yeah, we get hate on both though, Like we get
hate in our Instagram dms, we get hate comments every
day on TikTok.
Speaker 3 (10:45):
I think we get more hate on TikTok honestly. Yeah,
Like I feel like for our Instagram following, it's a
little bit like our demographics are a little bit older,
so they understand our humor a little bit more, yeah,
versus like TikTok. Like when we call someone a peasant
or say someone's poor, they get so offended they actually
get really mad.
Speaker 2 (11:01):
Okay, Well, two questions. One don't answer right away, but
one is do brands fully get it? Or do you
turn off some brands because they're scaredy cats? And two,
I would say it takes a lot. It took me.
I'm much older than you, and I realized when I
did the Rachel Levis interview and the views were blowing
up everywhere. I was being trashed on five hundred accounts,
(11:24):
and I didn't know I was in the upside down
because I thought it was bad. But the trolls are good.
There are entire pages about hating me. To your point,
and like, it was a little rocky in my mind
because it's non traditional, like it almost TikTok was the
first place that for me ever confirmed that all press
is good press, including bad, because I used to really
(11:45):
not believe that, but now, because the world has so
much content, if they're hating, they're really watching. And that's
the Howard Stern model. Howard Stern. There was a part
in that movie Private Parts where they were saying that
he's getting their good death threats and the stations want
to shut him down and whatever, but they did, they
got data and the people that hated him were watching
(12:06):
twice as long.
Speaker 1 (12:08):
Exactly. The haters make you famous. That's a fact.
Speaker 2 (12:11):
Okay, so so true.
Speaker 1 (12:12):
We have a lot of those.
Speaker 4 (12:14):
I feel like we have a lot of people who
hate watch our content and who don't even follow us.
Like a lot of people will literally just like see
our videos in comment hete and like they're commenting on
multiple videos, but a lot of them don't follow us.
Speaker 3 (12:27):
And people even meet us in person and they're like,
I hate you, but I still want to say hi.
We're like, okay, well I agree.
Speaker 2 (12:33):
On Housewives, the thing was if you love, if you
love to love and you love to hate, it's good.
If you hate to hate, it's bad because it's like
toxic for you. If you hate to hate something, it's bad.
It's like when when a Housewives show goes like dirty
and bad and it's like you feel gross watching. But
when you love to hate, it's like a good villain.
(12:55):
It's like a good you know, Dynasty villain or some show.
So I think that you guys have captured that, but
you doubled down. And this is where I really saw it.
So you guys talked about a restaurant in the Hampton's
y Mavericks, which is definitely your biggest fame moment that
you've had, like mainstream media fame. Yes. And and because
(13:17):
I know even like you know, my friend Steve co
and his wife alex Uh, you know, they own the
Mets and they're you know, billionaires. And she said to me,
oh yeah about those girls, you know, like she read
about it because it was in the post. So you're
famous in that way. And what I thought was interesting
was you guys are young girls. This is like an
you know, a restaurant, and they took the bait, which
(13:38):
was stupid. They draw drew more attention to it. No
one would have even known. Like they don't need to
make a comment about you two TikTok girls respectfully. They
don't need to make a comment, you know what I mean,
Like even you were with you the next day, Like
we went to Mavericks the night before.
Speaker 3 (13:51):
Remember we told you we had a really expensive dinner
at the DSW.
Speaker 2 (13:56):
Yeah. Then so they took the bait, which is the
dumbest thing, because I'll tell you this is a lesson
in media. So I have a friend who's very famous
and was on and is a very successful person, you know,
made like millions and millions of dollars a year on TV.
And he called me the other day and he goes,
I need your advice and he said, I I'm being
killed for this thing that I said, and it got
(14:17):
a million views on TikTok. I'm like, first of all, it's
not even that meant, don't worry about it. And he's like,
and it's like now everywhere and it was in the post.
I'm like, Okay, where's the story. He's like, so should
I say something? I go, what are you trying? It
didn't even happen. It didn't even happen. Like it didn't happen.
Trust me. It's like poison in the ocean, Like it's
gonna get I go. I've been five things by eight
o'clock this morning, I've literally my date. When I ate
(14:39):
my I'm canceled five things by not literally by eight
o'clock this morning, I could read five articles about myself.
And he goes, well, that's why I called you. I go, yeah,
it didn't happen. I'll watch it. It's a set of waves.
If it turns into a tsunami, i'll let you know.
But like, it didn't happen, And he calls me the
next day he's like, holy shit, it didn't I'm like, yeah,
it didn't happen. But that guy from Mavericks they made
(15:00):
a quote comment about it. They did with this famous actor,
asked my opinion about and they took the bait. But
then you guys got to comment back, and instead of
like you getting nervous, you doubled down. You said go
cry about it?
Speaker 1 (15:14):
Yes, who said that?
Speaker 2 (15:17):
Who said that? Who said go cry about it?
Speaker 3 (15:20):
Because we wrote an official statement because all these tabloids
were reaching out and they were making up lives saying
we blackmailed them. Like first of all, we went with
our very rich friend who was paying for all of us.
We didn't need free food. We didn't ask for ReFood,
We didn't tell them we were there. They said we
poured a seafood tower on ourselves, which why.
Speaker 1 (15:37):
Would we why would we do that?
Speaker 2 (15:38):
Do that right?
Speaker 3 (15:40):
And we just thought that was the best response.
Speaker 4 (15:43):
Yeah, we were like, this is a perfect moment to
use our tagline. And also like once they did that
and went to the press about it, the video went
even more viral, Like we were getting so many comments
of people crying from all the different articles.
Speaker 3 (15:55):
So there were no accountability on their ends, Like, not
once did they take accountability for our bad experience. Just
tried to lie and make up like kind of discredit
our experience.
Speaker 2 (16:04):
That's why you leaned further in. Had they said, you
know what, we're new, We're sorry, they had an unfortunate experience.
We'd like to invite there's a couple of lessons here.
Had they said we're sorry for this unfortunate experience, we'd
like to invite them back in, Yes, and you know
we're so, you would have doubled, you would have backed down.
You had said this is amazing, thank you, it's a
beautiful restaurant. You would have done what you did a
top and rose. You would have done that because you
would have been like yeah, but they doubled down, and
(16:25):
you doubled down.
Speaker 1 (16:26):
Yeah, and they just lied, They blatantly lied.
Speaker 4 (16:29):
So we're like, okay, like pull up their seats, show
us the video and footage of us pushing the tower
and blackmailing the waiter.
Speaker 1 (16:35):
And they never did because it didn't act.
Speaker 2 (16:37):
It's giving Chanel where I. It wasn't about the crime
in the town. Of course, I understand if you want
to give me what you want to say, you need
an appointment. It was the way I was spoken to
at the front door, which made me feel like a peasant.
And I did go cry about it in humor, and
Chanelle tripled down double. You know, now I'm synonymous with
the branch Chanel. Now I'm cutting out seas from other
(16:59):
bags and gluing them on fucking WAFFI at nineteen dollars
DSW bags because now.
Speaker 1 (17:04):
They reach out, they.
Speaker 2 (17:05):
Go, now you can't leave now. But now it's sucking
anybody's game, like literally, like, but I wore a fraud
a bag yesterday. I took a raffia DSW bag from
that event. I took a prad to try and go
glued it on, wore it out with you know, one
hundred thousand dollars in jewelry. Who gives a fuck?
Speaker 1 (17:22):
Now?
Speaker 2 (17:22):
Now you can't leave now Now Now I'm cutting out
seas and putting them on all dough heels. Now I'm
in Steve Madden. Everyone can fuck right off. I can
afford any bag I want. Now I'm using crayons on
my arms bags Like now, it's a fucking free period period. Yeah,
game over the game, the my it's my opinion. The
(17:43):
luxury game is going to take a crash.
Speaker 3 (17:45):
No, it's crazy and the quality has gone down. Like
I got a Chanel bag two years ago and it's
rusted just from wearing it in the rain a few times.
Speaker 2 (17:52):
Like listen, it gets by crazy.
Speaker 1 (17:54):
On Canal Street. Like on Canal Street, through you like
these swarm.
Speaker 2 (18:00):
Find out what it's worth. If it's worth a couple
of hundred dollars, cut those seas at gloom on something else,
color it, make it into something, go cry about it.
Speaker 1 (18:07):
Yeah, yeah, I love it. If the announce series come in,
I'm here and.
Speaker 2 (18:11):
Now can go so worry about it. Do you have
someone who advises you or is it the two of
you advising each other when these things happen.
Speaker 3 (18:30):
So we had our managers, Emily and Elena. They helped
so much right now, Like they helped us write a
whole press release and stuff because like, honestly, us clapping back,
we were gonna say like way more like unhinged things.
Speaker 1 (18:42):
Like we didn't really we want to come for them. No, no, no,
that wasn't the way. Yeah, they they really helped us.
Speaker 2 (18:49):
That's what we call overplaying our hand.
Speaker 3 (18:51):
Yeah, so it was good to have someone in our
corner being like, no, this is what you have to say.
You have some professional and do it right. And I
feel like, honestly the clap back was perfect.
Speaker 2 (19:00):
But did it make you realize that there are always
gonna be wolves at the end of the bed. You
can't drink your own kool aid, can't believe your own bullshit.
You got to like take the temperature. You have to
hold the wheel, not too tight, but not let go
of the wheel when things go sideways, because in any
situation like that, it can go sideways.
Speaker 1 (19:17):
Yeah.
Speaker 4 (19:17):
Absolutely, And I feel like they really helped us just
come up with the perfect like response that made us
sound just like respectable and like not not too unhinged,
but also just like yeah, and.
Speaker 3 (19:29):
People, are you are you not going to roast restaurants anymore?
Like are you canceled now? But I feel like we're
always gonna be honest, Like if we had a bad experience,
we had a bad experience, and I'm not afraid to
say that at any restaurant. Like it's like you're allowed
to speak your mind. And I feel like like nowadays,
people are really scared to say what they think.
Speaker 1 (19:45):
So if we have to do it, we will.
Speaker 3 (19:47):
And yes, to answer your first question, it does affect brands,
like a lot of brands like are scared to work
with us because how unhinged we are. But we also
drive traffic, like well, when we post a restaurant, a
lot of people are going to those restaurants for a recommendation.
People even went to Mavericks to see if yeah we're
hate watching hate yeah, so you know, like we definitely
do have an ROI of some sorts. Just frends need
(20:09):
to start like peeping that.
Speaker 2 (20:11):
So what about top five worst meals, top five best
or top three if it's easy, oh.
Speaker 1 (20:17):
Worst, okay, and Mavericks is number one, And just because
the whole Yeah, the whole experience was horrible, bad Roman,
bad Roman. I wouldn't put Mad Roman number two.
Speaker 3 (20:25):
I put like the Smith at number two, just because
the food was actually inedible.
Speaker 2 (20:28):
Like Smith like s M Y t HG the hotel
or the smith like in West Village.
Speaker 3 (20:32):
Like the smith in Nomad like s M I T
h by the Sackler family.
Speaker 2 (20:38):
The yeah, what was and what was sobod.
Speaker 1 (20:40):
The lotto role came straight out of the Hudson River.
It literally tasted like that.
Speaker 3 (20:44):
The burger was soggy, horrible service, just nothing tasted good.
Speaker 1 (20:49):
Just overall a bad experience.
Speaker 2 (20:51):
And again it's Chanel, So shouldn't they have reached out
and been like, let's like take the take the note.
Let's take the note. I went last week to a
restaurant and you know what, I lost the footage, which
is annoying because the food was crap in the Hampton's
and I was going to just do it, but I
didn't have the footage, and I it was so savage
that I was I don't want to say I was nervous.
(21:12):
I just they were smart. The matre d like reached
out to me because they wanted to give me a
table for this concert days later, and I started to
feel a little guilty because I was like, do I
need to just fucking put this guy in the ground
right now? And it wasn't really him, but nobody was
there minding the restaurant, and aren't we meeting you? And
I for the people, it's about the people coming out
here that want to have an experience and they're going
to go spend their money on this shit meal you
(21:35):
know where if you're saying Mavericks and I'm saying this place.
Speaker 1 (21:37):
Exactly, that's why we do it. But people are like,
don't you feel bad? Yeah? I like, don't you feel
bad roasting a restaurant?
Speaker 3 (21:43):
But it's like I feel bad for our followers who
were pulling up to a meal and paying two thousand
dollars not getting what they want.
Speaker 2 (21:49):
I feel bad for fifty dollars. I feel offended when
I have a bad meal. Offended, Like I get angry.
I'm like, I wasted a meal. It's like wasting an
outfit with a bad date exactly.
Speaker 4 (21:58):
Yeah, And especially for our followers who are like using
our recommendations for that one day a year, like that's
what we're saying when they're going out for a celebration.
Speaker 1 (22:06):
It's like, no, that's why we do it, like for
those people.
Speaker 2 (22:09):
That's what I'm saying. Okay, So so Smith didn't reach
out dumb on them. So you got two what's three bad?
Speaker 1 (22:14):
I hate to say.
Speaker 3 (22:15):
I don't want to hate from the Lady Gaga fan base,
but her family's restaurant was was herans.
Speaker 2 (22:22):
I went there once and I love Gaga, but the
restaurant wasn't good either. It was we went there in
the Housewives. Yeah, well, because it's not her restaurant, it's
and that doesn't mean her restaurant be good either. I
mean it's not her makeup line, she's not invested in.
It's somebody in her family. Yeah, so that you can't
hang in New York City. If you can't hang like,
it's serious there.
Speaker 3 (22:38):
And that's why we also don't feel bad because it's like,
if you're going to be parding, these prices come correct,
Like if you're opening a restaurant in New York City,
it has to be good here else you're not gonna last.
Speaker 2 (22:47):
Like it's not simple, it's the most hard, it's the
most difficult business. And the fact that this Greek place
here in the Hamptons didn't have anybody there that was
grown up, like managing the place.
Speaker 1 (22:56):
Yeah.
Speaker 3 (22:57):
Yeah, because the hospitality can also like make a break
and any experience as well, like if it's like a
horrible time, but they're actually like taking accountability and being nice,
maybe offering like a free dessert or something for your trouble,
like that always helps I feel like.
Speaker 2 (23:12):
Right, okay, so what about I'll tell you it was
annoying that happened to me. I went to a restaurant
out here that I literally raved about. So the owner
sends me some stuff, but they wanted to promote some stuff.
They had like a product line right to my house. Okay,
so now I've got like which I get stuff you
could imagine all the time. So I went back in
there and they were kind of like over being at
(23:35):
my table and talking and doting and like pushing desserts
and all these things. And Britain was like, I feel
like we're working, and I believe that they should have
covered my bill because it didn't feel like a normal meal,
Like I felt like I was like I had to
sift wait for the dessert because I knew I was filming,
like I didn't like the feeling because it was like
I want to come in here as Jen Pop and
just pay for my bill and not have anybody up
my ass. Yeah, or I want you to pay for
(23:57):
my bill and then you're up my ass, Like I
don't want to do a mixture of both make any sense?
Speaker 1 (24:01):
Yeah, totally. Oh so they were on your dick and
getting a combet.
Speaker 2 (24:06):
Right, if you're gonna be on my dick, you're gonna pay.
You're gonna pay me to be on my dick.
Speaker 4 (24:09):
Yeah, totally agree with that because it changes the entire experience.
Speaker 1 (24:14):
I know they're like watching you the whole time.
Speaker 2 (24:15):
On hundred and it was like Kai, and how is
it? It is three people, And it was like leave me
the fuck alone, or pay for my bill. If I'm working,
I'm working. It's like I'm a hooker. I'm a hooker.
If I'm a civilian, I'm a civilian. I really don't
need to like blow you and also pay for my meal. Yeah.
Speaker 3 (24:31):
That's because they'll come around with these things like film
this film and I'm like no, like like it's like,
even if you're giving it for free, you should be
paying me to do this.
Speaker 1 (24:41):
No.
Speaker 2 (24:42):
Ken Restaurants know, a free dessert does not count. We
don't care. Yeah, a free dessert or someone sent over
a drink, I mean out of water that that doesn't count.
You don't. It's not a Maya coopa. You sent me
a drink and you gave me a free dessert. You
want to sleep together, I'd like the whole airme's bag
and the trip and the cart and from I really
don't need. Yeah, I don't need a half fudge Sunday
(25:06):
and I'm gonna like, you're gonna have all my you know,
all my attention.
Speaker 1 (25:10):
Literally, that's so true.
Speaker 2 (25:12):
Right, So that was worse three? What were best three?
And this is New York City? We could do the
Hamptons if you want.
Speaker 3 (25:18):
Yeah, Poor Child is probably my favorite. Pour Child's probably
my favorite restaurant to go to. It's like impossible to
get in, so maybe that affects how how good it taste.
Speaker 1 (25:26):
But it's still the best burger I've ever had.
Speaker 2 (25:28):
Like I need to go, and I have to go
buy it on that reservation site because I always decided
last minute, and I'm gonna I'll go at five o'clock,
but I heard it's open at lunch too.
Speaker 3 (25:36):
No, I don't know if it's open at lunch, but
I do you know that you can get the burger
for takeout?
Speaker 4 (25:41):
Ye?
Speaker 1 (25:42):
Take on that. It was seventy dollars and it honestly
was worth it.
Speaker 2 (25:45):
Wow, all right, I'm doing that next time with Brin.
So that's your number one. What's your number two?
Speaker 1 (25:50):
I would say Terese or Jean George.
Speaker 4 (25:52):
I was gonna say just for the overall experience too,
Like the food is amazing, the hospitality is amazing, and
you can just tell that everyone who works the genuinely
loves their job and like wants to be there, which
makes such a difference because if the staff is miserable,
it just changes the whole vibe.
Speaker 2 (26:07):
You're talking about. I saw you post about there was
like foam and interesting things, and it was on the
Upper East Side. You're talking about like sixties that right outside.
Speaker 1 (26:14):
Yeah, yeah, yeah, the flagship Jean George.
Speaker 2 (26:17):
Okay, So I have news for you. This is a
good business piece of advice and just information for people.
So you're saying that Gen George was good. So the
Jeen George restaurant, you guys posted nicely about Topping Rows,
but I think they saw you coming and Topping Rose
is good. I'm not going to say it's amazing. I'll
say it's a solid seven. It's a New York.
Speaker 3 (26:38):
City Hampton's, though, I feel like it's definitely one of
the top ones.
Speaker 2 (26:42):
I'll tell you the top ones, and it's a Hampton's.
Maybe it's a seven to seventy five for the Hampton's
in New York City be a seven. But John George's
restaurant and Pound Ridge is inedible. It's like bad y, Yeah,
but what's the restaurant. It's called the Inn at Pound
Ridge because it's just got his name stamped on, and
people need to be mindful of name stamped doesn't mean
(27:02):
it's the same as the original. So you could be
in a Vegas version of the New York City one
and it might not be as good in restaurants, so
people have to know the location. So you're talking about
the flagship location of Jean George.
Speaker 1 (27:13):
Yeah, like the original.
Speaker 3 (27:14):
Yeah, like his brother runs the whole like his brother,
his brothers like the whole runs the whole ship there, like,
and he's there a lot too, and every dishes are
like they have the most gorgeous caviar salad. It's like
a lettuce flower and like there's caviar eggs in each crevice,
Like it's crazy.
Speaker 2 (27:31):
Have you done Petrosian yet?
Speaker 3 (27:33):
Well, we've had Petrosian, but I haven't gone.
Speaker 1 (27:35):
I didn't know they have a plow.
Speaker 2 (27:37):
No, you too have to go to the experience and
tell them, I saying you, no, they do like the truck,
they do the truffle scrambled egg and they do this
amazing Like my, they just go there, just go there,
go cry about it. It's really and it's the experience,
and it's the most beautiful restaurant, like if your moms
are in town or if you're doing something girly, like,
it's a beautiful and it's an experience. So it's like
(27:58):
what you're describing me.
Speaker 3 (27:59):
To go that's incredible. And speaking of horrible place, it is.
The Caviar Cassy at the Mark is one of the
worst meals we've got as well.
Speaker 2 (28:05):
That's a good one to say because it's so bad.
Speaker 1 (28:08):
It was like twelve hundred dollars of person and they
served it with wonderbread toast and I.
Speaker 2 (28:13):
Was paying the twelve hundred dollars. When you guys are
going there your brand.
Speaker 3 (28:17):
That week, like we like when when we we get
a really big brand, you'll like we'll splurt just because
like that place had so much type when it opened,
and we're like, Okay, this is worth the envestment because
like it's gonna get this many views because this many.
Speaker 1 (28:29):
People are talking about and did it yeah yeah, yeah,
it got like a million views.
Speaker 2 (28:33):
Yeah okay
Host
Bethenny Frankel
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