August 22, 2025 • 8 mins
Let's dive into our favorite restaurant foods and what we love the most! NYC has so many restaurants, and Ken and Andrew go over which ones may spark your interest. Andrew works on the financial side of how some of the restaurants operate in NYC.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You know. Andrew Ridgie is the executive director of New
York City Hospitality Alliance. He's also the host of Hospitality
and Politics, powered by the New York City Hospitality Alliance.
You can find it on YouTube, Apple Podcasts, and Spotify.
And he joins us on the phone this morning. Good
morning to you, Andrew, Good morning, good morning.
Speaker 2 (00:18):
How were you.
Speaker 1 (00:19):
I'm great. I was so excited to know that you
were going to be on because I'm a foodie. I
was raising in the food business my dad had when
I was growing up. At different times, he had an
ice cream parlor, a delicatess, and a pizzeria, a luncheonet.
I worked in all of them. Well, not the ice
cream parlor. I wasn't born yet, I'm sorry, but I
worked in pretty much all of them. And I got
that taste of the food industry and it's a lot.
(00:40):
And then I worked as a waiter for years. It's
a very difficult industry. But once you're bitten by the bug,
forget it.
Speaker 2 (00:47):
You know, you sad just like me. So I grew
up in the industry, going back to my great grandparents,
we had bakeries and cafes, and just like you said,
it is a tough business. But when it is just
in your blood, it's just it is part of food
or in your DNA, it's a great industry as well.
Speaker 1 (01:02):
One hundred percent. Well, listen, I know that you you
have your your podcast. Let's talk about this. In a
recent episode, you had the New York City Sandwich Expert
revealing all about where you need to eat next. It's
so exciting in New York because the five Burroughs offer
so much diversity in food. You could just literally spend
(01:23):
an entire year going from burrow to burrow and from
genre to genre of food and never get bored and
never go to the same place twice.
Speaker 2 (01:31):
It is so true. And what's fun about the podcast?
Who would have a conversation where it comes to like
sandwiches and bagels and pizza is people, as you know,
have very very strong opinions. So I was like, even
looking at the social media and people are debating, you know,
is a hot dog a sandwich? I don't know which,
you know, meat in between two pieces of bread essentially,
(01:52):
So it's fun and it's funny and you know it
tastes good.
Speaker 1 (01:56):
Here's how I could I could solve that debate right
there when you when you have sausage and pepper, Hero,
isn't that a sandwich? Hero is a sandwich, right? And
what is hot dog but a sausage? Ahh, there you go.
Speaker 2 (02:09):
That's exactly, you know, Like I call a hamburger a hamburger.
I've never thought about it as a sandwich, but if
you start getting very technical, maybe it is. I don't know.
But it's good stuff to just, you know, debate about.
And it's even better when you go to one of
our great you know, local restaurants and eat it and debates,
you know. And that's what they're doing on these sandwich tours.
Speaker 1 (02:28):
Heck yeah, I love how we go in in cycles.
Two years ago, everybody wanted the thick, juicy, inch thick burger.
Then we got the smash burger. Right. The whole idea
is smashing it down so you get the caramelized crust
on the top and the bottom. But then it's like,
I guess that came about too when when we had
to cook our meat higher because we had the issues
with you know, bacteria in the undercooked ground beef and stuff.
(02:53):
So but when you smash the burger and it's cooked
all the way through. You don't have to worry about that.
So it's funny, do you prefer the smash burger the big, thick,
juicy one.
Speaker 2 (03:00):
You know, I like a good burger, so a nice thick,
juicy burger. But I got to say smash bigger burgers
are pretty good too. And there's some great restaurants you
know that are doing I think Seventh Street Burger was
one of the places that came up in my discussion
with the food ex sandwich food tour expert Ben Goland,
(03:21):
so that was, you know great, There's just there's so
much food. The good thing about New York City too,
is like we have people from all around the world
where we have every different type of sandwich, everything you
could want to eat in different neighborhoods. So it gives
you a lot to chew on and a lot to debate.
Speaker 1 (03:40):
Absolutely, just for everybody in case they're wondering this isken Rizzotto,
I'm in for Larry MENTI today. Larry taking a nice
day off. He deserves that. And we're speaking with Andrew Ridgie,
executive director of New York City Hospitality Alliance here in
seven to ten wo r Let's talk about how important
in the h hospitality industry and how important this industry
(04:02):
is to New York City right now, especially with our economy,
and this is Isn't this one of the main reasons
why so many people come in, especially on the weekend.
If you come in from the suburbs, you got to
find a great place to eat.
Speaker 2 (04:14):
Absolutely. I always say that the restaurant industry is vital
to the economic foundation of New York City, but also
the social and cultural fabric. We have nearly thirty thousand
eating and drinking establishments across the five Borrows, employing about
three hundred thousand people from all walks of life. It's
the streetscape, you know, and it's what people see and
(04:36):
where people come together, not just to buy something and
enjoy a great meal, but be together friends, families, people
doing business deals. So we need our government officials in
particular to support our industry. We need New Yorkers and
visitors to go out and support these small businesses because
without restaurants, and without our amazing restaurants, New York City
(04:58):
is not New York City.
Speaker 1 (04:59):
I agree with you one hundred percent. Talk about the
District Dining Guide, which you guys just released.
Speaker 2 (05:05):
Yeah, this lets us cross both worlds, you know. So
at the New York City Hospitality Aligned, we're an association
that represents restaurants. So sometimes we're fighting against government against
bad policies, and then we're also working with them advocating
for good policies to support our restaurants. So we said,
you know what, let's do something less political, although maybe
it's political in its own right. Go ask city council
(05:27):
members and other elected officials across the city not for
a favorite because you know, a city council member can't
say they have a favorite restaurant of their district, but
a place that they love that they go to. So
we got almost fifty submission from elected officials who, you know,
many of them grew up in their neighborhoods, know their
neighborhoods to make a recommendation of a restaurant and a
(05:48):
dish to order, and it's a lot of fun. We
actually launched it on live TV. We were on a
New York one at Manny's Restaurant on the Upper West Side,
and Gail Brower, who's a local council member, recommended a
great neighborhood bestro called Manny's bestro. And guess who walks
off the street into the restaurant that morning. Tony Danza
(06:10):
loved walks it. He loves the restaurant. He sits down,
you know, he's talking about why he loves it. Uh.
You know, there's never a brown leaf in the salad.
Everything's fresh. So you get places that not only local
officials love, but people like Tony Danzel who live in
the different neighborhoods go to. You know, it's not always
the big famous place, it's just the neighborhood joint.
Speaker 1 (06:31):
Tony. Tony's a friend of mine. By the way, we
used to work together at that Chattel seven. He's He's
a hood I'll tell it Tony danzas story later.
Speaker 2 (06:37):
Yeah, but I want I want to man's bestro totally.
Speaker 1 (06:41):
Totally and he and he will not hold back Tony
Tony doesn't flower anything. He'll be quite honest. Indeed, we
got about a minute left. I want to talk about
some of the people, some of the guests that are
included on the podcast. You had My good buddy Rosenna Scatto.
Speaker 2 (06:55):
Well, listen, I got to turn the microphone on her.
I'm usually on her show and answering questions. I was
talking to her about the news, but more importantly, her
family's restaurant, right and go by Scotto talking about what
it's like to run a local family restaurant.
Speaker 1 (07:11):
It was fantastic and she is still you know what's amazing.
I worked with her Channel five. I used to be
one of the anchors for Good Day. I was on
Good Day wake Up, and then I would sometimes fill
in on Good Day New York from seven to nine,
and I would work with her back when she did
the mornings. And I remember the first time I first
came to the station. I came up from Florida, even
though from New York. Originally I had worked in Florida.
(07:31):
Came up. They literally put me on the air of
the day I got there, and I didn't know I
was going to be on the air. I was only
coming up to interview, and so all I had was
like a light outfit. And it was snowing that day.
It was November of two thousand and two, and Rosanna
Scotta was anchoring. We were getting a blizzard, and she
said this is the way. She tossed to me, hello,
my little snow bunny, look at you outside, and all
(07:52):
that snow, You're gonna get a cold. And I've loved
her ever since.
Speaker 2 (07:56):
I think she is amazing.
Speaker 1 (07:57):
She is the best. She is a true day i'mond
in New York. I just want to remind.
Speaker 2 (08:01):
Everybody as she is the New York City treasure.
Speaker 1 (08:04):
And the family and Presco Biscatto is a treasure as well.
Andrew Ridgie, executive director of New York City Hospitality Alliance,
And also you could check out the podcast and definitely
this District Dining Guide which was just released. It is
so good to have you on. Thanks so much for
being here today.
You know. Andrew Ridgie is the executive director of New
York City Hospitality Alliance. He's also the host of Hospitality
and Politics, powered by the New York City Hospitality Alliance.
You can find it on YouTube, Apple Podcasts, and Spotify.
And he joins us on the phone this morning. Good
morning to you, Andrew, Good morning, good morning.
Speaker 2 (00:18):
How were you.
Speaker 1 (00:19):
I'm great. I was so excited to know that you
were going to be on because I'm a foodie. I
was raising in the food business my dad had when
I was growing up. At different times, he had an
ice cream parlor, a delicatess, and a pizzeria, a luncheonet.
I worked in all of them. Well, not the ice
cream parlor. I wasn't born yet, I'm sorry, but I
worked in pretty much all of them. And I got
that taste of the food industry and it's a lot.
(00:40):
And then I worked as a waiter for years. It's
a very difficult industry. But once you're bitten by the bug,
forget it.
Speaker 2 (00:47):
You know, you sad just like me. So I grew
up in the industry, going back to my great grandparents,
we had bakeries and cafes, and just like you said,
it is a tough business. But when it is just
in your blood, it's just it is part of food
or in your DNA, it's a great industry as well.
Speaker 1 (01:02):
One hundred percent. Well, listen, I know that you you
have your your podcast. Let's talk about this. In a
recent episode, you had the New York City Sandwich Expert
revealing all about where you need to eat next. It's
so exciting in New York because the five Burroughs offer
so much diversity in food. You could just literally spend
(01:23):
an entire year going from burrow to burrow and from
genre to genre of food and never get bored and
never go to the same place twice.
Speaker 2 (01:31):
It is so true. And what's fun about the podcast?
Who would have a conversation where it comes to like
sandwiches and bagels and pizza is people, as you know,
have very very strong opinions. So I was like, even
looking at the social media and people are debating, you know,
is a hot dog a sandwich? I don't know which,
you know, meat in between two pieces of bread essentially,
(01:52):
So it's fun and it's funny and you know it
tastes good.
Speaker 1 (01:56):
Here's how I could I could solve that debate right
there when you when you have sausage and pepper, Hero,
isn't that a sandwich? Hero is a sandwich, right? And
what is hot dog but a sausage? Ahh, there you go.
Speaker 2 (02:09):
That's exactly, you know, Like I call a hamburger a hamburger.
I've never thought about it as a sandwich, but if
you start getting very technical, maybe it is. I don't know.
But it's good stuff to just, you know, debate about.
And it's even better when you go to one of
our great you know, local restaurants and eat it and debates,
you know. And that's what they're doing on these sandwich tours.
Speaker 1 (02:28):
Heck yeah, I love how we go in in cycles.
Two years ago, everybody wanted the thick, juicy, inch thick burger.
Then we got the smash burger. Right. The whole idea
is smashing it down so you get the caramelized crust
on the top and the bottom. But then it's like,
I guess that came about too when when we had
to cook our meat higher because we had the issues
with you know, bacteria in the undercooked ground beef and stuff.
(02:53):
So but when you smash the burger and it's cooked
all the way through. You don't have to worry about that.
So it's funny, do you prefer the smash burger the big, thick,
juicy one.
Speaker 2 (03:00):
You know, I like a good burger, so a nice thick,
juicy burger. But I got to say smash bigger burgers
are pretty good too. And there's some great restaurants you
know that are doing I think Seventh Street Burger was
one of the places that came up in my discussion
with the food ex sandwich food tour expert Ben Goland,
(03:21):
so that was, you know great, There's just there's so
much food. The good thing about New York City too,
is like we have people from all around the world
where we have every different type of sandwich, everything you
could want to eat in different neighborhoods. So it gives
you a lot to chew on and a lot to debate.
Speaker 1 (03:40):
Absolutely, just for everybody in case they're wondering this isken Rizzotto,
I'm in for Larry MENTI today. Larry taking a nice
day off. He deserves that. And we're speaking with Andrew Ridgie,
executive director of New York City Hospitality Alliance here in
seven to ten wo r Let's talk about how important
in the h hospitality industry and how important this industry
(04:02):
is to New York City right now, especially with our economy,
and this is Isn't this one of the main reasons
why so many people come in, especially on the weekend.
If you come in from the suburbs, you got to
find a great place to eat.
Speaker 2 (04:14):
Absolutely. I always say that the restaurant industry is vital
to the economic foundation of New York City, but also
the social and cultural fabric. We have nearly thirty thousand
eating and drinking establishments across the five Borrows, employing about
three hundred thousand people from all walks of life. It's
the streetscape, you know, and it's what people see and
(04:36):
where people come together, not just to buy something and
enjoy a great meal, but be together friends, families, people
doing business deals. So we need our government officials in
particular to support our industry. We need New Yorkers and
visitors to go out and support these small businesses because
without restaurants, and without our amazing restaurants, New York City
(04:58):
is not New York City.
Speaker 1 (04:59):
I agree with you one hundred percent. Talk about the
District Dining Guide, which you guys just released.
Speaker 2 (05:05):
Yeah, this lets us cross both worlds, you know. So
at the New York City Hospitality Aligned, we're an association
that represents restaurants. So sometimes we're fighting against government against
bad policies, and then we're also working with them advocating
for good policies to support our restaurants. So we said,
you know what, let's do something less political, although maybe
it's political in its own right. Go ask city council
(05:27):
members and other elected officials across the city not for
a favorite because you know, a city council member can't
say they have a favorite restaurant of their district, but
a place that they love that they go to. So
we got almost fifty submission from elected officials who, you know,
many of them grew up in their neighborhoods, know their
neighborhoods to make a recommendation of a restaurant and a
(05:48):
dish to order, and it's a lot of fun. We
actually launched it on live TV. We were on a
New York one at Manny's Restaurant on the Upper West Side,
and Gail Brower, who's a local council member, recommended a
great neighborhood bestro called Manny's bestro. And guess who walks
off the street into the restaurant that morning. Tony Danza
(06:10):
loved walks it. He loves the restaurant. He sits down,
you know, he's talking about why he loves it. Uh.
You know, there's never a brown leaf in the salad.
Everything's fresh. So you get places that not only local
officials love, but people like Tony Danzel who live in
the different neighborhoods go to. You know, it's not always
the big famous place, it's just the neighborhood joint.
Speaker 1 (06:31):
Tony. Tony's a friend of mine. By the way, we
used to work together at that Chattel seven. He's He's
a hood I'll tell it Tony danzas story later.
Speaker 2 (06:37):
Yeah, but I want I want to man's bestro totally.
Speaker 1 (06:41):
Totally and he and he will not hold back Tony
Tony doesn't flower anything. He'll be quite honest. Indeed, we
got about a minute left. I want to talk about
some of the people, some of the guests that are
included on the podcast. You had My good buddy Rosenna Scatto.
Speaker 2 (06:55):
Well, listen, I got to turn the microphone on her.
I'm usually on her show and answering questions. I was
talking to her about the news, but more importantly, her
family's restaurant, right and go by Scotto talking about what
it's like to run a local family restaurant.
Speaker 1 (07:11):
It was fantastic and she is still you know what's amazing.
I worked with her Channel five. I used to be
one of the anchors for Good Day. I was on
Good Day wake Up, and then I would sometimes fill
in on Good Day New York from seven to nine,
and I would work with her back when she did
the mornings. And I remember the first time I first
came to the station. I came up from Florida, even
though from New York. Originally I had worked in Florida.
(07:31):
Came up. They literally put me on the air of
the day I got there, and I didn't know I
was going to be on the air. I was only
coming up to interview, and so all I had was
like a light outfit. And it was snowing that day.
It was November of two thousand and two, and Rosanna
Scotta was anchoring. We were getting a blizzard, and she
said this is the way. She tossed to me, hello,
my little snow bunny, look at you outside, and all
(07:52):
that snow, You're gonna get a cold. And I've loved
her ever since.
Speaker 2 (07:56):
I think she is amazing.
Speaker 1 (07:57):
She is the best. She is a true day i'mond
in New York. I just want to remind.
Speaker 2 (08:01):
Everybody as she is the New York City treasure.
Speaker 1 (08:04):
And the family and Presco Biscatto is a treasure as well.
Andrew Ridgie, executive director of New York City Hospitality Alliance,
And also you could check out the podcast and definitely
this District Dining Guide which was just released. It is
so good to have you on. Thanks so much for
being here today.
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