December 12, 2025 • 15 mins
Still thinking about that pie...
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Speaker 1 (00:12):
Shout out to Four Charles Prime, besides REO's original location,
which is in Harlem, which is the most impossible reservation. Frankly,
you can't count that because it is not a reservation.
Someone has to own a table, so it doesn't count.
It's the hardest seat at a restaurant. The hardest public
dining establishment to dine at in the country is REOs,
(00:35):
because you can't dine at unless you own a table.
So let's put that to the side. Second, I would
say probably in the world used to be French laundry.
I would say in the world maybe, but certainly in
New York, Four Charles Prime is the hardest seat to get.
It is nine tables. Last night we sat at the
largest nicest table because all the tables seem to be
(00:56):
two tops or four tops.
Speaker 2 (00:57):
If you've ever seen or.
Speaker 1 (00:58):
Heard of the waiverly In in New York was like
a famous iconic place where there's Minetta Tavern. There are
these clublike leather booth cozy, dark, moody places in New York,
a little speakeasy ish, a little gangs of New york Ish,
and the po at the Palm D'antana's in La used
to be like a bigger, more commercial version of that,
like but these are like these cozy little places like
(01:21):
the Cozy Cauldron.
Speaker 2 (01:22):
Let's call it okay.
Speaker 1 (01:23):
And so for Charles Prime, I've been wanting to go
to because it's a thing you've seen on social media.
They poke the egg and the egg goes on the burger,
and it seems like there's pomp and circumstance and it's
a whole thing. And so in my mind, I'm thinking
there has to be a level of pretension. Like when
you go to Polo Club, which is the second hardest reservation.
It's as hard, but there are more seats, so by
(01:44):
definition of it's an easier resovution because there's more there's
more real estate, so Polo is more like it's slightly fancy.
They have a burger and they have a rubin, but
it's slightly fancy and it's got a level of Upper
East Side even though it's midtown like pretension.
Speaker 2 (02:04):
But I like it.
Speaker 1 (02:04):
I like it meaning it's like it's special and everyone's nice,
but like you feel like you've arrived at something that
is sort of elite, not snobby, not snobby, but it's
not it's it's what's the word aspirational. It's not really
that accessible attainable once you sit down, it is, but
it's aspirational, but like you sit down and you're like, wow,
(02:25):
this is something we're at something, Okay. So that's what
Polo is, which I love and I love the girls
there and the people there and it's amazing.
Speaker 2 (02:33):
Okay.
Speaker 1 (02:33):
So that's Polo and the and it's a different similar
types of like published type of food for Charles. Prime
is an interesting thing because it's the most coveted reservation
to show up and outside there's like a stoop and
people are actually sitting on it because it was a
spring day. But there's something very New York about it,
very gangs of New York, very the New York that
I grew up in.
Speaker 2 (02:51):
Like a stoop is iconic.
Speaker 1 (02:53):
Okay, So people are sitting on a stoop and there
was like these wrought iron windows and like charming townhouses
you could be in like London, like Nodding Hill or something. Okay,
you could be in London. And then there's and there's
a little table right outside. I don't know if you
can eat at it, but that's so cute right outside,
like it looks almost like it's like a set, just
(03:14):
a table, a two top, right outside the window of
this little, dark, cozy, cavernous townhouse. And like people were
there each time that I when I walked in and
walked out, just two people sitting there. I don't know
if they were having drinks. That's part of the bar.
You can't really eat on the street, I don't know.
Then you see this guy and I hear his accent.
I hear his British accent. I don't know if it
was Cockney or if it was just straight up British
(03:35):
because I didn't speak enough, but you hear this British accent.
And he's wearing a tweed cap, which is again very
like Peaky Blinders, Peaky Blinders, Gangs of New York, very
like Irish. And so he's outside and he's like cast.
I don't know if he wears that hat every day,
but like he's been cast for this role, you know.
So he's like this handsome man outside, very charming, engaging,
(03:57):
and again there's a little bit of like you on
the list.
Speaker 2 (03:59):
Do you not?
Speaker 1 (04:00):
Because by definition, there's a nine table place that's the
hottest place in the United States of America. If not
the globe to get a reservation barring like some micheling
crazy like wild thing Elbouli in Spain, which is like
a hard reservation, but I actually think this is probably
harder or as hard. So now you pass this guy
and you walk in and there are these handsome bartenders
(04:22):
around this like craft cocktail looking bar to the left.
Speaker 2 (04:27):
So Horause used to have like a little bar cart that.
Speaker 1 (04:29):
Came to your room, and it just it feels like moody, sultry,
and like you just picture that they're gonna have like
you know, burnt rosemary that they're rimming a glass with
and like bitters and like you know, like just candied
oranges and ginger. It just looks like that. Okay, So
you have these handsome guys to the bar and they're
like the bar boys, but they're men. And then you
(04:49):
sit down in this cozy booth with of course the
like big menu that's like got the script and it's
the base script and like you know, you're picturing you're there.
You're moody, right, and these little little like four top
booze and two tops and it's a small place. You're
in a living room, but you're private somehow you're in
a living room that's small. I mean, I don't think
it's a thousand feet, No, that a thirteen hundred feet
(05:11):
I no, I think it might be eight hundred feet
right the dining room maybe maybe six fifty eight hundred.
It's small and Edwin the server comes over. He's dressed
impeccably in like the vest and the shirt coming out.
He's dressed immaculately, and you soon realize it's not a uniform,
like they're all just sort of dressed, but there's like
a code like I guess you have to wear like
a black sort of vest suit or something.
Speaker 2 (05:34):
I don't know. But he's got like a gorgeous yellow pocket.
Speaker 1 (05:37):
Square and tie and like he's he's just but he's
friendly and approachable. And this is where it gets interesting.
There's nothing stuffy about this coveted reservation. It's like a chill,
relaxed vibe. It's giving this version the New York like
pub fair, Italian meat steakhouse like REOs, because you get
(05:58):
to Raos and it's super chill, you know, like it's
hard to get there, but you get there, you sit down,
it's super chill. This is slightly more formula because there
is like there is a process to it all, which
I'll get into.
Speaker 2 (06:09):
But it's chill and it's warm, and it's engaging.
Speaker 1 (06:13):
It's approachable and like once you're sitting down, you're like, oh, yeah,
I belong here. I'm good, I feel comfortable. I don't
feel like, ooh, you're here now you need to feel
a certain way.
Speaker 2 (06:20):
And it's pretentious.
Speaker 1 (06:21):
So the service is immaculate, Okay, the people are nice.
So now you get to the food and there's this
salad that's baby Romain and it's just people talk about
(06:41):
it on social media and it's avocado and it's a
basic salad. It's basically like just a basic, nice, fresh,
crispy lemone with a mustard dressing on the side if
you want it. Salad like just very fresh and straightforward.
And a lot of these places that have these coveted
reservations are fresh and straightforward. It's not like you know,
foam beat moose Like, it's not like pretentious where they're
(07:02):
over ambitious. It's just a good, straightforward. Then we get
into the shrimp scampy, which is sizzling, think like escargo sizzling,
but like shrimp, you know, with a big, chunky, crispy
pieces of bread, and that too is very good, but
very straightforward, but like delicious and buttery and amazing. The
star of the universe is the carbonara because not unlike
the Palm chain, which is known as a steakhouse, the
(07:26):
Palm is an Italian restaurant. They have steak with chicken,
parmesan and a lot of Italian dishes. This is a
steakhouse with a heavy Italian influence, so there's carbonara on
the menu, but it is better than any carbonara in Italy,
in any place in Italy that I've ever been, it's
this like I think it's buccatini. It's at the thick
round pasta that is chewy al dente squares of bacon.
(07:49):
I like it more like a sort of like thin
where it melts in, almost panchatta. But people love the
cube bacon and it's the sickest dish ever. I would,
just for my personal taste, give it a quarter of
a point half a point off, because I like a
bacon that like melts in almost the way it does
in like a vodka with onions, you know how it's
like there, but you wouldn't know it's there, but you
taste it, the carbonara is sickening like this carbonara is
(08:12):
as good as carbones, spicy RIGATONI pasta like that. That's
what you need to understand. It's insane. Then we get
and I'm gonna give the shrimp like a good solid
eight and a half, and I'm gonna give this this
carbonar like a nine and a half.
Speaker 2 (08:24):
And then we get to.
Speaker 1 (08:27):
The burger, which is pomp and circumstance and a process
and the oozing of the egg and the whatever.
Speaker 2 (08:31):
It melts.
Speaker 1 (08:32):
It's a double smash burger, but it melts like a
regular burger.
Speaker 2 (08:35):
It just melts. Now, I love it.
Speaker 1 (08:38):
I will not give it the raining title that red
hook has, and I cannot explain why.
Speaker 2 (08:42):
It is Davoon.
Speaker 1 (08:43):
It's just a little more melty where the red hook
is like an actual like some version of a traditional
classic burger. The sag Harbor Tavern burger is the same
as the red hook the Billy makes. But this melts.
This is extraordinary. I mean that's we were splitting hairs.
We're talking nine versus a nine and a half. I mean,
it is a melting, gorgeous, stunning specimen of a burger.
The star is the French dip. It's the kushed of
(09:07):
the French bread. The inside is like melting and chewy
like of the bread and then the meat melts. But
it's that jew that Sausu're dipping it in that has
like a depth of flavor, like it's like got a
depth of like some version of a wine reduction, like
some spice. I don't know what's in there, but it's
like deep. It goes deep. It's got layers like that
(09:28):
is a very serious sauce. It's dipped in, Okay, very
serious prime. We did get the end cut, but you
can see what the normal part of the prime rib
is because there's a pink part. That's not the end cut.
The end cut is like the briskety, chewy like flavory, salty,
pistrami ish corn beefish like briskety end.
Speaker 2 (09:46):
But so that was good. Ironically, it's for Charles. Prime
was good.
Speaker 1 (09:50):
We're gonna call that like an eight, but not like
a ten. And the filet good. These are the things
it's known for. But like, it's good. It's solid, but
I would not say that that's their star. The broccoli,
the charred broccoli. It's like who cares. It's gonna be broccoli,
but it like melted and was lemon and lemony, and
it like look like it was gonna be like just
hard and for the flavorless it like hits.
Speaker 2 (10:10):
It's like tender and devoon. Green beans are We're.
Speaker 1 (10:12):
Actually a fail like I want and I would like
to be honest, so I can't just praise green beans
wear a fail.
Speaker 2 (10:20):
I feel like we have more things.
Speaker 1 (10:22):
Oh, chicken under the brick. I'm gonna give it a
solid eight. I need to tell them this and this
I'm saying emphatically. This is not an opinion.
Speaker 2 (10:28):
This is a fact.
Speaker 1 (10:29):
It comes covered in a sauce that has gorgeous like garlic,
and the sauce is delicious. I was literally mushing my
baked potato. And the sauce sauce needs to be served
on the side because Poyo al matone, which is under
a brick, by definition, it's flat and crispy. That's the
attraction to it. You're like taking an entire chicken and
making it so it's all crisp. So to have the
sauce on top doesn't make any sense because it's like
(10:51):
sad crisp. We need crisp, crisp, and maybe a drizzle
of the sauce or the sauce is like underneath, and
then this is placed on top, but we cannot the
top us to be crispyer and that I'm gonna give
a good like eight because the flavor is there. But here,
oh God, dear God, the dessert, there's nothing to say
to describe. They admit that the coconut cake is from Veniros,
(11:13):
which means that I now have done a review of Veniros,
which is unbelievable, because the coconut cake is extraordinary. It's
a cream cheese frosting. I can tell. It's not one
of those with like the burnt coconut toasted coconut, which
I don't like the toasted. It's like a melty, gorgeous,
gorgeous coconut cake. I have to compare it to Savannahs
and Edgar's and Ina Gardens and the one at Christmas
(11:36):
that Tom Cruise gives out.
Speaker 2 (11:39):
But it's it's it was excellent.
Speaker 1 (11:42):
They have a lemon merangue pie that is like mile high,
like the merangue is like four miles four miles high.
It is such a good cake. I mean such a
good pie. It's out of control. The chocolate cream pie,
the chili cream pie is like a dense, chocolate rich
moose in an Oreo cookie crust. They do crust swell
(12:06):
whoever the crust supervisors. I'd like the cs to get raised.
The crust supervisor at four Charles deserves a fucking a
wax figure made of them. And Madame Tussau is okay
because the lemon meringue pie has a crust as a
kushture of the gram Cracker. There's nothing that's sobbed out
(12:26):
about it. And the chocolate cream pie is Oreo and
the crust is like a wall of crispness. Okay if
you don't it's and it's a rich, chocolate rich sickest
like that was a start half. I mean the Sunday
half Uch Sanday hack and you go wrong. I don't
know about the ice cream that was. There was something else.
There was one more thing that we got that was insane.
Speaker 2 (12:47):
The lemon. I feel like I'm missing some. The dessert
is davuon d'voon.
Speaker 1 (12:55):
I could almost give like tens on the dessert, like
I'm gonna get the desserts. There's a ten for the chocolate.
The rest is like nine and a half. Like it
was like sickening, Like the dessert is disgusting, Like I can't.
Speaker 2 (13:06):
I was like, this is a discuss. I can't. I want,
like I don't have it now.
Speaker 1 (13:09):
I'm gona taste everything, eat nothing I get in, I
get out where I'm like fixated and I'm trying to
be a supermodel. I have something coming up in a
couple of weeks. I'm like sitting at the table, like
I know you're talking to me five other humans at
this Mother's Day dinner, but I really don't give a
shit because I just wan. I'm thinking about my relationship
with that cake over there and is there still more?
And is there not? And can I take it home?
And am I gonna have it tomorrow? Can I sell
myself it's a muffin? And can I say it's for breakfast?
Speaker 2 (13:31):
And what do I do? And how do I have
it next year? And like next week?
Speaker 1 (13:34):
And like I have to leave it, And I was
like thinking about my relationship to this cake, this pie.
Speaker 2 (13:39):
I was like, what am I gonna do? Like I
don't we have to leave each other.
Speaker 1 (13:42):
Now and it's over soon and I just want to
go back and say I want to hug one more time,
but then I'll get upset and I won't be able
to get out. And it was it was psychotic. The
chocolate cake and I need to, like I literally said
at the table, I want to take all you know
how like they have like a turd duck in or
like they mix all the shit together and they take
like a cheesecake and they put like one flavor of
each cheesecake in one round thing, so it's.
Speaker 2 (14:03):
Like a I just wanted to.
Speaker 1 (14:04):
I was like, how do I get all these desserts
in like a little tupperware. There's four compartments, big toperware,
and like put them put each part and like bring
everybody together and go to a hotel room and touch myself.
Speaker 2 (14:14):
Like how do we make that happen?
Speaker 1 (14:16):
I want to go to a hotel room with all
the four Charles Prime rib desserts and touch myself. Is
that weird and awkward and a fetish? I don't know,
but I will not be putting into my dating profile,
or maybe I will. Anyway, the meal was it was
just it was just a lovely experience and the people
were nice and I loved it, but I'm not like,
oh my god, I have to wrap a rubber band
around my arm. I have to be back there tomorrow.
(14:37):
I did it. It was amazing. I can't wait to
go back live for it. And Edwin is my friend.
That's what I got.
Speaker 2 (14:42):
Thank you.
Speaker 1 (15:01):
Tess won to b the back of
Shout out to Four Charles Prime, besides REO's original location,
which is in Harlem, which is the most impossible reservation. Frankly,
you can't count that because it is not a reservation.
Someone has to own a table, so it doesn't count.
It's the hardest seat at a restaurant. The hardest public
dining establishment to dine at in the country is REOs,
(00:35):
because you can't dine at unless you own a table.
So let's put that to the side. Second, I would
say probably in the world used to be French laundry.
I would say in the world maybe, but certainly in
New York, Four Charles Prime is the hardest seat to get.
It is nine tables. Last night we sat at the
largest nicest table because all the tables seem to be
(00:56):
two tops or four tops.
Speaker 2 (00:57):
If you've ever seen or.
Speaker 1 (00:58):
Heard of the waiverly In in New York was like
a famous iconic place where there's Minetta Tavern. There are
these clublike leather booth cozy, dark, moody places in New York,
a little speakeasy ish, a little gangs of New york Ish,
and the po at the Palm D'antana's in La used
to be like a bigger, more commercial version of that,
like but these are like these cozy little places like
(01:21):
the Cozy Cauldron.
Speaker 2 (01:22):
Let's call it okay.
Speaker 1 (01:23):
And so for Charles Prime, I've been wanting to go
to because it's a thing you've seen on social media.
They poke the egg and the egg goes on the burger,
and it seems like there's pomp and circumstance and it's
a whole thing. And so in my mind, I'm thinking
there has to be a level of pretension. Like when
you go to Polo Club, which is the second hardest reservation.
It's as hard, but there are more seats, so by
(01:44):
definition of it's an easier resovution because there's more there's
more real estate, so Polo is more like it's slightly fancy.
They have a burger and they have a rubin, but
it's slightly fancy and it's got a level of Upper
East Side even though it's midtown like pretension.
Speaker 2 (02:04):
But I like it.
Speaker 1 (02:04):
I like it meaning it's like it's special and everyone's nice,
but like you feel like you've arrived at something that
is sort of elite, not snobby, not snobby, but it's
not it's it's what's the word aspirational. It's not really
that accessible attainable once you sit down, it is, but
it's aspirational, but like you sit down and you're like, wow,
(02:25):
this is something we're at something, Okay. So that's what
Polo is, which I love and I love the girls
there and the people there and it's amazing.
Speaker 2 (02:33):
Okay.
Speaker 1 (02:33):
So that's Polo and the and it's a different similar
types of like published type of food for Charles. Prime
is an interesting thing because it's the most coveted reservation
to show up and outside there's like a stoop and
people are actually sitting on it because it was a
spring day. But there's something very New York about it,
very gangs of New York, very the New York that
I grew up in.
Speaker 2 (02:51):
Like a stoop is iconic.
Speaker 1 (02:53):
Okay, So people are sitting on a stoop and there
was like these wrought iron windows and like charming townhouses
you could be in like London, like Nodding Hill or something. Okay,
you could be in London. And then there's and there's
a little table right outside. I don't know if you
can eat at it, but that's so cute right outside,
like it looks almost like it's like a set, just
(03:14):
a table, a two top, right outside the window of
this little, dark, cozy, cavernous townhouse. And like people were
there each time that I when I walked in and
walked out, just two people sitting there. I don't know
if they were having drinks. That's part of the bar.
You can't really eat on the street, I don't know.
Then you see this guy and I hear his accent.
I hear his British accent. I don't know if it
was Cockney or if it was just straight up British
(03:35):
because I didn't speak enough, but you hear this British accent.
And he's wearing a tweed cap, which is again very
like Peaky Blinders, Peaky Blinders, Gangs of New York, very
like Irish. And so he's outside and he's like cast.
I don't know if he wears that hat every day,
but like he's been cast for this role, you know.
So he's like this handsome man outside, very charming, engaging,
(03:57):
and again there's a little bit of like you on
the list.
Speaker 2 (03:59):
Do you not?
Speaker 1 (04:00):
Because by definition, there's a nine table place that's the
hottest place in the United States of America. If not
the globe to get a reservation barring like some micheling
crazy like wild thing Elbouli in Spain, which is like
a hard reservation, but I actually think this is probably
harder or as hard. So now you pass this guy
and you walk in and there are these handsome bartenders
(04:22):
around this like craft cocktail looking bar to the left.
Speaker 2 (04:27):
So Horause used to have like a little bar cart that.
Speaker 1 (04:29):
Came to your room, and it just it feels like moody, sultry,
and like you just picture that they're gonna have like
you know, burnt rosemary that they're rimming a glass with
and like bitters and like you know, like just candied
oranges and ginger. It just looks like that. Okay, So
you have these handsome guys to the bar and they're
like the bar boys, but they're men. And then you
(04:49):
sit down in this cozy booth with of course the
like big menu that's like got the script and it's
the base script and like you know, you're picturing you're there.
You're moody, right, and these little little like four top
booze and two tops and it's a small place. You're
in a living room, but you're private somehow you're in
a living room that's small. I mean, I don't think
it's a thousand feet, No, that a thirteen hundred feet
(05:11):
I no, I think it might be eight hundred feet
right the dining room maybe maybe six fifty eight hundred.
It's small and Edwin the server comes over. He's dressed
impeccably in like the vest and the shirt coming out.
He's dressed immaculately, and you soon realize it's not a uniform,
like they're all just sort of dressed, but there's like
a code like I guess you have to wear like
a black sort of vest suit or something.
Speaker 2 (05:34):
I don't know. But he's got like a gorgeous yellow pocket.
Speaker 1 (05:37):
Square and tie and like he's he's just but he's
friendly and approachable. And this is where it gets interesting.
There's nothing stuffy about this coveted reservation. It's like a chill,
relaxed vibe. It's giving this version the New York like
pub fair, Italian meat steakhouse like REOs, because you get
(05:58):
to Raos and it's super chill, you know, like it's
hard to get there, but you get there, you sit down,
it's super chill. This is slightly more formula because there
is like there is a process to it all, which
I'll get into.
Speaker 2 (06:09):
But it's chill and it's warm, and it's engaging.
Speaker 1 (06:13):
It's approachable and like once you're sitting down, you're like, oh, yeah,
I belong here. I'm good, I feel comfortable. I don't
feel like, ooh, you're here now you need to feel
a certain way.
Speaker 2 (06:20):
And it's pretentious.
Speaker 1 (06:21):
So the service is immaculate, Okay, the people are nice.
So now you get to the food and there's this
salad that's baby Romain and it's just people talk about
(06:41):
it on social media and it's avocado and it's a
basic salad. It's basically like just a basic, nice, fresh,
crispy lemone with a mustard dressing on the side if
you want it. Salad like just very fresh and straightforward.
And a lot of these places that have these coveted
reservations are fresh and straightforward. It's not like you know,
foam beat moose Like, it's not like pretentious where they're
(07:02):
over ambitious. It's just a good, straightforward. Then we get
into the shrimp scampy, which is sizzling, think like escargo sizzling,
but like shrimp, you know, with a big, chunky, crispy
pieces of bread, and that too is very good, but
very straightforward, but like delicious and buttery and amazing. The
star of the universe is the carbonara because not unlike
the Palm chain, which is known as a steakhouse, the
(07:26):
Palm is an Italian restaurant. They have steak with chicken,
parmesan and a lot of Italian dishes. This is a
steakhouse with a heavy Italian influence, so there's carbonara on
the menu, but it is better than any carbonara in Italy,
in any place in Italy that I've ever been, it's
this like I think it's buccatini. It's at the thick
round pasta that is chewy al dente squares of bacon.
(07:49):
I like it more like a sort of like thin
where it melts in, almost panchatta. But people love the
cube bacon and it's the sickest dish ever. I would,
just for my personal taste, give it a quarter of
a point half a point off, because I like a
bacon that like melts in almost the way it does
in like a vodka with onions, you know how it's
like there, but you wouldn't know it's there, but you
taste it, the carbonara is sickening like this carbonara is
(08:12):
as good as carbones, spicy RIGATONI pasta like that. That's
what you need to understand. It's insane. Then we get
and I'm gonna give the shrimp like a good solid
eight and a half, and I'm gonna give this this
carbonar like a nine and a half.
Speaker 2 (08:24):
And then we get to.
Speaker 1 (08:27):
The burger, which is pomp and circumstance and a process
and the oozing of the egg and the whatever.
Speaker 2 (08:31):
It melts.
Speaker 1 (08:32):
It's a double smash burger, but it melts like a
regular burger.
Speaker 2 (08:35):
It just melts. Now, I love it.
Speaker 1 (08:38):
I will not give it the raining title that red
hook has, and I cannot explain why.
Speaker 2 (08:42):
It is Davoon.
Speaker 1 (08:43):
It's just a little more melty where the red hook
is like an actual like some version of a traditional
classic burger. The sag Harbor Tavern burger is the same
as the red hook the Billy makes. But this melts.
This is extraordinary. I mean that's we were splitting hairs.
We're talking nine versus a nine and a half. I mean,
it is a melting, gorgeous, stunning specimen of a burger.
The star is the French dip. It's the kushed of
(09:07):
the French bread. The inside is like melting and chewy
like of the bread and then the meat melts. But
it's that jew that Sausu're dipping it in that has
like a depth of flavor, like it's like got a
depth of like some version of a wine reduction, like
some spice. I don't know what's in there, but it's
like deep. It goes deep. It's got layers like that
(09:28):
is a very serious sauce. It's dipped in, Okay, very
serious prime. We did get the end cut, but you
can see what the normal part of the prime rib
is because there's a pink part. That's not the end cut.
The end cut is like the briskety, chewy like flavory, salty,
pistrami ish corn beefish like briskety end.
Speaker 2 (09:46):
But so that was good. Ironically, it's for Charles. Prime
was good.
Speaker 1 (09:50):
We're gonna call that like an eight, but not like
a ten. And the filet good. These are the things
it's known for. But like, it's good. It's solid, but
I would not say that that's their star. The broccoli,
the charred broccoli. It's like who cares. It's gonna be broccoli,
but it like melted and was lemon and lemony, and
it like look like it was gonna be like just
hard and for the flavorless it like hits.
Speaker 2 (10:10):
It's like tender and devoon. Green beans are We're.
Speaker 1 (10:12):
Actually a fail like I want and I would like
to be honest, so I can't just praise green beans
wear a fail.
Speaker 2 (10:20):
I feel like we have more things.
Speaker 1 (10:22):
Oh, chicken under the brick. I'm gonna give it a
solid eight. I need to tell them this and this
I'm saying emphatically. This is not an opinion.
Speaker 2 (10:28):
This is a fact.
Speaker 1 (10:29):
It comes covered in a sauce that has gorgeous like garlic,
and the sauce is delicious. I was literally mushing my
baked potato. And the sauce sauce needs to be served
on the side because Poyo al matone, which is under
a brick, by definition, it's flat and crispy. That's the
attraction to it. You're like taking an entire chicken and
making it so it's all crisp. So to have the
sauce on top doesn't make any sense because it's like
(10:51):
sad crisp. We need crisp, crisp, and maybe a drizzle
of the sauce or the sauce is like underneath, and
then this is placed on top, but we cannot the
top us to be crispyer and that I'm gonna give
a good like eight because the flavor is there. But here,
oh God, dear God, the dessert, there's nothing to say
to describe. They admit that the coconut cake is from Veniros,
(11:13):
which means that I now have done a review of Veniros,
which is unbelievable, because the coconut cake is extraordinary. It's
a cream cheese frosting. I can tell. It's not one
of those with like the burnt coconut toasted coconut, which
I don't like the toasted. It's like a melty, gorgeous,
gorgeous coconut cake. I have to compare it to Savannahs
and Edgar's and Ina Gardens and the one at Christmas
(11:36):
that Tom Cruise gives out.
Speaker 2 (11:39):
But it's it's it was excellent.
Speaker 1 (11:42):
They have a lemon merangue pie that is like mile high,
like the merangue is like four miles four miles high.
It is such a good cake. I mean such a
good pie. It's out of control. The chocolate cream pie,
the chili cream pie is like a dense, chocolate rich
moose in an Oreo cookie crust. They do crust swell
(12:06):
whoever the crust supervisors. I'd like the cs to get raised.
The crust supervisor at four Charles deserves a fucking a
wax figure made of them. And Madame Tussau is okay
because the lemon meringue pie has a crust as a
kushture of the gram Cracker. There's nothing that's sobbed out
(12:26):
about it. And the chocolate cream pie is Oreo and
the crust is like a wall of crispness. Okay if
you don't it's and it's a rich, chocolate rich sickest
like that was a start half. I mean the Sunday
half Uch Sanday hack and you go wrong. I don't
know about the ice cream that was. There was something else.
There was one more thing that we got that was insane.
Speaker 2 (12:47):
The lemon. I feel like I'm missing some. The dessert
is davuon d'voon.
Speaker 1 (12:55):
I could almost give like tens on the dessert, like
I'm gonna get the desserts. There's a ten for the chocolate.
The rest is like nine and a half. Like it
was like sickening, Like the dessert is disgusting, Like I can't.
Speaker 2 (13:06):
I was like, this is a discuss. I can't. I want,
like I don't have it now.
Speaker 1 (13:09):
I'm gona taste everything, eat nothing I get in, I
get out where I'm like fixated and I'm trying to
be a supermodel. I have something coming up in a
couple of weeks. I'm like sitting at the table, like
I know you're talking to me five other humans at
this Mother's Day dinner, but I really don't give a
shit because I just wan. I'm thinking about my relationship
with that cake over there and is there still more?
And is there not? And can I take it home?
And am I gonna have it tomorrow? Can I sell
myself it's a muffin? And can I say it's for breakfast?
Speaker 2 (13:31):
And what do I do? And how do I have
it next year? And like next week?
Speaker 1 (13:34):
And like I have to leave it, And I was
like thinking about my relationship to this cake, this pie.
Speaker 2 (13:39):
I was like, what am I gonna do? Like I
don't we have to leave each other.
Speaker 1 (13:42):
Now and it's over soon and I just want to
go back and say I want to hug one more time,
but then I'll get upset and I won't be able
to get out. And it was it was psychotic. The
chocolate cake and I need to, like I literally said
at the table, I want to take all you know
how like they have like a turd duck in or
like they mix all the shit together and they take
like a cheesecake and they put like one flavor of
each cheesecake in one round thing, so it's.
Speaker 2 (14:03):
Like a I just wanted to.
Speaker 1 (14:04):
I was like, how do I get all these desserts
in like a little tupperware. There's four compartments, big toperware,
and like put them put each part and like bring
everybody together and go to a hotel room and touch myself.
Speaker 2 (14:14):
Like how do we make that happen?
Speaker 1 (14:16):
I want to go to a hotel room with all
the four Charles Prime rib desserts and touch myself. Is
that weird and awkward and a fetish? I don't know,
but I will not be putting into my dating profile,
or maybe I will. Anyway, the meal was it was
just it was just a lovely experience and the people
were nice and I loved it, but I'm not like,
oh my god, I have to wrap a rubber band
around my arm. I have to be back there tomorrow.
(14:37):
I did it. It was amazing. I can't wait to
go back live for it. And Edwin is my friend.
That's what I got.
Speaker 2 (14:42):
Thank you.
Speaker 1 (15:01):
Tess won to b the back of
Host
Bethenny Frankel
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