April 3, 2025 • 8 mins
Kaelin asks Fred what restaurants he keeps on rotation on his lineup!
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Episode Transcript
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Speaker 1 (00:00):
How many spots would you say, like, are in your
because I was trying to name them yesterday to myself,
in your rotation of spots that you frequent that you
would prefer to go to.
Speaker 2 (00:10):
I know two for sure, three or four.
Speaker 3 (00:14):
But yeah, I live in a city, Like we live
in a city.
Speaker 4 (00:20):
Can I finish the sentence before you left?
Speaker 3 (00:23):
We live in a city where where it was getting
to the where I was, it was a complete sentence.
Speaker 2 (00:28):
I live in a city.
Speaker 4 (00:29):
You pause.
Speaker 3 (00:29):
I live in a city, period. I know, thanks for listening.
There was the content right there. We live in a
city with thousand, literally thousands of restaurants, right and some
of the best restaurants in the country and in the world,
and they keep opening up and the whole thing.
Speaker 4 (00:42):
And what do I do. I go to the same
four or five places.
Speaker 3 (00:45):
It's why because I know the people, because I can
get in that's right, Because I don't really have to
mess around with a reservation like eight months ahead of time.
I don't have to go on that auction website to
get in to eat at the place. Yeah, you know,
so I just go to what I know because I'm
not much of a planner. So like, there are certain
places where if I text them now UNTIM coming tonight,
they go, no problem, and they make it happen, you know.
(01:07):
But I don't have that many places like that, So yeah,
it's a small rotation.
Speaker 2 (01:10):
Yeah, but no, I see why you go.
Speaker 3 (01:12):
But then I think, like, what am I missing out on?
Because you know, there's all kinds of new Olive Garden.
You know, there's a new Chilis, you know. I mean
these places are opening up left and right, these new places, man,
and and you know there's a new White Castle. I
haven't checked it out yet. I don't know if it's
like the other White Castles. But my thing is if
(01:32):
I go to a new restaurant that's all fatty and
cool or whatever, and then I don't like it, but
I still had to pay a lot of money to
eat the food because you know, it's expensive to go
out and eat these days. But then I'm going to
be disappointed and mad I should just go to the
place I knew. Yeah.
Speaker 1 (01:48):
No, I was just trying to name what your rotation was,
and see how well I knew you.
Speaker 2 (01:51):
But I only knew two.
Speaker 3 (01:52):
Of them, at least three maybe more. Yeah, do you
have the same thing or do you. I know, Cam
when you go at all liked the forty twenty new places.
Speaker 2 (02:02):
She's mis trendy, yeah, all that stuff.
Speaker 5 (02:05):
Nobod, you're like good at picking them out, because I
would end up going and then not liking it and
then regretting it and then being hungry after it's a
whole thing and it's just not worth it.
Speaker 3 (02:12):
All I've done that, I've got to spend all this
money because oh this is a new, hot, hot miss
you gotta go there, the hottest new nightclub, and you
go there, yeah, and then you spend all this money
and then it's like, well that was okay, and then
you find yourself forty five minutes later door n Ashley
McDonald's for eighty seven dollars on top of it to
add insult injury, and it's like, come on, yeah.
Speaker 2 (02:32):
That's why. Stick to your your what you know, stick
to what you know.
Speaker 3 (02:35):
And then you can pointed this out. But last night
we had a show dinner. Dennis Clark the suit took
us to dinner, and you pointed this out apparently, and
I kind of noticed this, but I didn't say anything.
A bunch of different appetizers were ordered, and you guys
were eating food Jason and Paulina that you wouldn't normally eat.
Speaker 4 (02:52):
Is that true? Yeah? I think I eat something raw.
I don't even know what it was.
Speaker 2 (02:57):
The tuna, Yeah it was it tuna.
Speaker 4 (02:59):
Did you like it? If I had no idea what
I was eating? Yeah, it was good.
Speaker 3 (03:03):
See now there you go. Now that's what there was.
He was tunay. It was brought around. There was a
crab cake there was, but I think you ate some,
didn't you?
Speaker 2 (03:14):
Crab cake?
Speaker 5 (03:14):
No? Our our waiter, Elvis was spoon feeding us basically
Takiki too, like opening her mouth and doing the airplane
thing never because he was like making us eat like
the shrimp, and I didn't want any of it, but
I pretended like I did.
Speaker 2 (03:26):
Yeah, I know you don't like cold seafood.
Speaker 3 (03:29):
There was a shrimp cocktail items cold for me floating
around was ice, so I.
Speaker 2 (03:37):
Forgot you didn't even like cold shrimp.
Speaker 5 (03:38):
Yeah.
Speaker 1 (03:38):
So I was just watching everyone like, I know, like
Keeki doesn't love red wine.
Speaker 2 (03:43):
And I was like Kiki, like you can get a
highlight or drink, but I you know.
Speaker 1 (03:46):
I tried to not be my normal self and say anything,
but it was my skin was crawling, so.
Speaker 2 (03:50):
I was like, I know, they don't like this. They
don't have to have.
Speaker 3 (03:53):
Yeah, they got your hypnotic and Hennessy, and.
Speaker 4 (03:57):
You know, the guys in a nice margarita hypnotic highlighter green,
isn't it?
Speaker 3 (04:01):
It's blue. If there's a highlighter colored drink, Kik, you
will order it.
Speaker 1 (04:07):
That's the first thing that made me sick hypnotic. I
used to think I was a rapper. Oh really, yeah,
first thing I ever got sick on. You ever had Madori?
No Madori sour. It's a lemon liqueur or no, see me,
a melon liqueur, but it's bright green. And it was
like the only kid growing up if we snuck booze,
it was beer.
Speaker 4 (04:26):
Okay.
Speaker 3 (04:27):
So then I went to I went to a summer
semester of college before college started, and this girl was
trying to teach me, teach me quote unquote about hard alcohol,
and she thought Madori was hard alcohol. It's a bright green,
it's in your highlighter drinks. It has to be the
color of it. I mean, the color of it is.
You know, it's a green highlighter. And so Madori sours.
(04:49):
I guess it was that and like sweet and sour
mix or something that we were drinking. I was terrible,
but I didn't know anything about really, I don't know
what vodka was, and so I didn't know how to
order like a mixed drink though I didn't and it
was se ten years old. So my parents then come
to town and move me into the dorm officially, and
like school's about to start, my parents at the hotel.
My dad's like, let's go down to the bar and
(05:09):
let's have a drink as you know, a toast to
you as we leave you here on this adventure of
college or whatever. So you get out of this bar
and this nice hotel and it's like, you know, wooden
library themed, like all woods up, pan old and dark,
and my dad orders is, you know, Scotch or whatever,
and he's like, and son, And the only thing I
knew to order him was a Madori sour and so
(05:32):
over they come with my dad's brown liquor on an ice,
you know, and set it down and then here's mine
and it's bright green with a floral arrangement coming out
the top of it. My dad looked at me, it
was like, you have something to tell me, Like that's
that's what you that's what you drink. Has no one
taught you anything, like I'm leaving you at college and
you're ordering crap like this.
Speaker 4 (05:52):
But it was kind of.
Speaker 3 (05:53):
Embarrassing because it was, you know, very much not I
think the manly, you know, independent man rink that he
was expecting me to order.
Speaker 4 (06:01):
But hey, people like what they like.
Speaker 1 (06:03):
I'm looking at the recipe Midori vodka, lemon juice, lime juice,
and madori is like a Japanese.
Speaker 4 (06:11):
It's a musk melon.
Speaker 3 (06:13):
It's a melon liqueur, okay, but it looks, it looks
it tastes good like it actually tasted good. The drink
is not bad tasting, but it's a color that throws
everyone off. And the fact that it was obviously not
intended to be ordered by a six foot four man.
I think the floral arrangement and literally it was literally
like there were flowers like orchids, and I don't know
where the hell we were, but it was like a
very fancy drink.
Speaker 2 (06:34):
Yeah.
Speaker 4 (06:34):
The only time I used I was a bartender. The
only time I ever touched that bottle was for like
a water melon tini.
Speaker 3 (06:40):
Because you would like whatever anything that ends with teeny
unless it's Journey Martini, then you know you're welcome to
question me if it ends in teeny.
Speaker 5 (06:51):
Those cocktails are like deceiving though, because I went to
a steakhouse here with my husband like three years ago
and he ordered, like I think it was like Hennessy,
a Hennessy cocktail, which really good, but when they brought
it out it had.
Speaker 2 (07:02):
The whole production. He's like, I don't think this is
for me.
Speaker 5 (07:04):
And I was like, I'll I mean, I'll take it,
but like, yeah, he was like, I don't understand. I
don't I don't get how to order cocktails either. I'm
still bad at it and I'm older.
Speaker 3 (07:12):
Well, with Kiki, there's any kind of umbrella fireworks, little
arrangements that if anything's popping off the top of it,
then she's ordering that day.
Speaker 4 (07:20):
Like if it's a big straw that comes off of it.
Speaker 3 (07:22):
You know.
Speaker 1 (07:23):
I love it, though, because those drinks are so pretty,
I just can't drink them because I feel like they
make me a little sick.
Speaker 2 (07:27):
That's so good.
Speaker 4 (07:28):
Well, those colors aren't found in nature.
Speaker 2 (07:30):
So you know, red wine, and now I'm hurting. Man
I had his balance.
Speaker 4 (07:36):
Yeah, I can't drink a lot of I like it,
but I can't drink a lot of it.
Speaker 2 (07:38):
I should have just got my highlighter.
Speaker 3 (07:40):
But shout out to Chris over there. Shout out to
Elvis and Greg and the whole crew. Nice people. Gibson
So they hooked U up last night. And if you
ever in Chicago, go to Gibson's. So it's just everyone knows.
That's what everyone knows. That's my place.
Speaker 2 (07:52):
That's your place.
Speaker 4 (07:53):
Everyone knows.
Speaker 3 (07:54):
And everyone's like, oh, because's got They treat you nice
in there. I'm like, they think you're famous. I'm like,
first of all, they don't think. They think I'm an idiot,
and they've seen things of me in the last fifteen
years that are unrepeatable. Right, I'm safe. I'm safe in there.
I can get away with whatever I want and and no,
I just I don't have to make a reservation. That's
the nicest part. I can just show up. That's one
of the few places I have any pull, Like if
(08:16):
I need to impress someone. The problem is if I
impressed you once there, then it's over. Like it's a
one I can pull that card one time. You know, Oh,
you wanted to get in there, oh, of course I can.
Of course I can. Of course I can take care
of that. And then you're like, yeah, and also this place,
in that place, in that place. Then I'm like, hey, Caitlyn,
I ask your boyfriend if you can get me into
that place, in that place, in that place.
Speaker 4 (08:35):
I don't know. I never go to the I never go.
Speaker 3 (08:39):
I'm not waiting. I don't know what I want to
eat for lunch. I'm not making a reservation. Six months
from now, I could be dead. Oh no, I could
be married and divorced by then.
Speaker 2 (08:49):
That's true.
Speaker 4 (08:50):
You know, Let's do headlines next, right,
How many spots would you say, like, are in your
because I was trying to name them yesterday to myself,
in your rotation of spots that you frequent that you
would prefer to go to.
Speaker 2 (00:10):
I know two for sure, three or four.
Speaker 3 (00:14):
But yeah, I live in a city, Like we live
in a city.
Speaker 4 (00:20):
Can I finish the sentence before you left?
Speaker 3 (00:23):
We live in a city where where it was getting
to the where I was, it was a complete sentence.
Speaker 2 (00:28):
I live in a city.
Speaker 4 (00:29):
You pause.
Speaker 3 (00:29):
I live in a city, period. I know, thanks for listening.
There was the content right there. We live in a
city with thousand, literally thousands of restaurants, right and some
of the best restaurants in the country and in the world,
and they keep opening up and the whole thing.
Speaker 4 (00:42):
And what do I do. I go to the same
four or five places.
Speaker 3 (00:45):
It's why because I know the people, because I can
get in that's right, Because I don't really have to
mess around with a reservation like eight months ahead of time.
I don't have to go on that auction website to
get in to eat at the place. Yeah, you know,
so I just go to what I know because I'm
not much of a planner. So like, there are certain
places where if I text them now UNTIM coming tonight,
they go, no problem, and they make it happen, you know.
(01:07):
But I don't have that many places like that, So yeah,
it's a small rotation.
Speaker 2 (01:10):
Yeah, but no, I see why you go.
Speaker 3 (01:12):
But then I think, like, what am I missing out on?
Because you know, there's all kinds of new Olive Garden.
You know, there's a new Chilis, you know. I mean
these places are opening up left and right, these new places, man,
and and you know there's a new White Castle. I
haven't checked it out yet. I don't know if it's
like the other White Castles. But my thing is if
(01:32):
I go to a new restaurant that's all fatty and
cool or whatever, and then I don't like it, but
I still had to pay a lot of money to
eat the food because you know, it's expensive to go
out and eat these days. But then I'm going to
be disappointed and mad I should just go to the
place I knew. Yeah.
Speaker 1 (01:48):
No, I was just trying to name what your rotation was,
and see how well I knew you.
Speaker 2 (01:51):
But I only knew two.
Speaker 3 (01:52):
Of them, at least three maybe more. Yeah, do you
have the same thing or do you. I know, Cam
when you go at all liked the forty twenty new places.
Speaker 2 (02:02):
She's mis trendy, yeah, all that stuff.
Speaker 5 (02:05):
Nobod, you're like good at picking them out, because I
would end up going and then not liking it and
then regretting it and then being hungry after it's a
whole thing and it's just not worth it.
Speaker 3 (02:12):
All I've done that, I've got to spend all this
money because oh this is a new, hot, hot miss
you gotta go there, the hottest new nightclub, and you
go there, yeah, and then you spend all this money
and then it's like, well that was okay, and then
you find yourself forty five minutes later door n Ashley
McDonald's for eighty seven dollars on top of it to
add insult injury, and it's like, come on, yeah.
Speaker 2 (02:32):
That's why. Stick to your your what you know, stick
to what you know.
Speaker 3 (02:35):
And then you can pointed this out. But last night
we had a show dinner. Dennis Clark the suit took
us to dinner, and you pointed this out apparently, and
I kind of noticed this, but I didn't say anything.
A bunch of different appetizers were ordered, and you guys
were eating food Jason and Paulina that you wouldn't normally eat.
Speaker 4 (02:52):
Is that true? Yeah? I think I eat something raw.
I don't even know what it was.
Speaker 2 (02:57):
The tuna, Yeah it was it tuna.
Speaker 4 (02:59):
Did you like it? If I had no idea what
I was eating? Yeah, it was good.
Speaker 3 (03:03):
See now there you go. Now that's what there was.
He was tunay. It was brought around. There was a
crab cake there was, but I think you ate some,
didn't you?
Speaker 2 (03:14):
Crab cake?
Speaker 5 (03:14):
No? Our our waiter, Elvis was spoon feeding us basically
Takiki too, like opening her mouth and doing the airplane
thing never because he was like making us eat like
the shrimp, and I didn't want any of it, but
I pretended like I did.
Speaker 2 (03:26):
Yeah, I know you don't like cold seafood.
Speaker 3 (03:29):
There was a shrimp cocktail items cold for me floating
around was ice, so I.
Speaker 2 (03:37):
Forgot you didn't even like cold shrimp.
Speaker 5 (03:38):
Yeah.
Speaker 1 (03:38):
So I was just watching everyone like, I know, like
Keeki doesn't love red wine.
Speaker 2 (03:43):
And I was like Kiki, like you can get a
highlight or drink, but I you know.
Speaker 1 (03:46):
I tried to not be my normal self and say anything,
but it was my skin was crawling, so.
Speaker 2 (03:50):
I was like, I know, they don't like this. They
don't have to have.
Speaker 3 (03:53):
Yeah, they got your hypnotic and Hennessy, and.
Speaker 4 (03:57):
You know, the guys in a nice margarita hypnotic highlighter green,
isn't it?
Speaker 3 (04:01):
It's blue. If there's a highlighter colored drink, Kik, you
will order it.
Speaker 1 (04:07):
That's the first thing that made me sick hypnotic. I
used to think I was a rapper. Oh really, yeah,
first thing I ever got sick on. You ever had Madori?
No Madori sour. It's a lemon liqueur or no, see me,
a melon liqueur, but it's bright green. And it was
like the only kid growing up if we snuck booze,
it was beer.
Speaker 4 (04:26):
Okay.
Speaker 3 (04:27):
So then I went to I went to a summer
semester of college before college started, and this girl was
trying to teach me, teach me quote unquote about hard alcohol,
and she thought Madori was hard alcohol. It's a bright green,
it's in your highlighter drinks. It has to be the
color of it. I mean, the color of it is.
You know, it's a green highlighter. And so Madori sours.
(04:49):
I guess it was that and like sweet and sour
mix or something that we were drinking. I was terrible,
but I didn't know anything about really, I don't know
what vodka was, and so I didn't know how to
order like a mixed drink though I didn't and it
was se ten years old. So my parents then come
to town and move me into the dorm officially, and
like school's about to start, my parents at the hotel.
My dad's like, let's go down to the bar and
(05:09):
let's have a drink as you know, a toast to
you as we leave you here on this adventure of
college or whatever. So you get out of this bar
and this nice hotel and it's like, you know, wooden
library themed, like all woods up, pan old and dark,
and my dad orders is, you know, Scotch or whatever,
and he's like, and son, And the only thing I
knew to order him was a Madori sour and so
(05:32):
over they come with my dad's brown liquor on an ice,
you know, and set it down and then here's mine
and it's bright green with a floral arrangement coming out
the top of it. My dad looked at me, it
was like, you have something to tell me, Like that's
that's what you that's what you drink. Has no one
taught you anything, like I'm leaving you at college and
you're ordering crap like this.
Speaker 4 (05:52):
But it was kind of.
Speaker 3 (05:53):
Embarrassing because it was, you know, very much not I
think the manly, you know, independent man rink that he
was expecting me to order.
Speaker 4 (06:01):
But hey, people like what they like.
Speaker 1 (06:03):
I'm looking at the recipe Midori vodka, lemon juice, lime juice,
and madori is like a Japanese.
Speaker 4 (06:11):
It's a musk melon.
Speaker 3 (06:13):
It's a melon liqueur, okay, but it looks, it looks
it tastes good like it actually tasted good. The drink
is not bad tasting, but it's a color that throws
everyone off. And the fact that it was obviously not
intended to be ordered by a six foot four man.
I think the floral arrangement and literally it was literally
like there were flowers like orchids, and I don't know
where the hell we were, but it was like a
very fancy drink.
Speaker 2 (06:34):
Yeah.
Speaker 4 (06:34):
The only time I used I was a bartender. The
only time I ever touched that bottle was for like
a water melon tini.
Speaker 3 (06:40):
Because you would like whatever anything that ends with teeny
unless it's Journey Martini, then you know you're welcome to
question me if it ends in teeny.
Speaker 5 (06:51):
Those cocktails are like deceiving though, because I went to
a steakhouse here with my husband like three years ago
and he ordered, like I think it was like Hennessy,
a Hennessy cocktail, which really good, but when they brought
it out it had.
Speaker 2 (07:02):
The whole production. He's like, I don't think this is
for me.
Speaker 5 (07:04):
And I was like, I'll I mean, I'll take it,
but like, yeah, he was like, I don't understand. I
don't I don't get how to order cocktails either. I'm
still bad at it and I'm older.
Speaker 3 (07:12):
Well, with Kiki, there's any kind of umbrella fireworks, little
arrangements that if anything's popping off the top of it,
then she's ordering that day.
Speaker 4 (07:20):
Like if it's a big straw that comes off of it.
Speaker 3 (07:22):
You know.
Speaker 1 (07:23):
I love it, though, because those drinks are so pretty,
I just can't drink them because I feel like they
make me a little sick.
Speaker 2 (07:27):
That's so good.
Speaker 4 (07:28):
Well, those colors aren't found in nature.
Speaker 2 (07:30):
So you know, red wine, and now I'm hurting. Man
I had his balance.
Speaker 4 (07:36):
Yeah, I can't drink a lot of I like it,
but I can't drink a lot of it.
Speaker 2 (07:38):
I should have just got my highlighter.
Speaker 3 (07:40):
But shout out to Chris over there. Shout out to
Elvis and Greg and the whole crew. Nice people. Gibson
So they hooked U up last night. And if you
ever in Chicago, go to Gibson's. So it's just everyone knows.
That's what everyone knows. That's my place.
Speaker 2 (07:52):
That's your place.
Speaker 4 (07:53):
Everyone knows.
Speaker 3 (07:54):
And everyone's like, oh, because's got They treat you nice
in there. I'm like, they think you're famous. I'm like,
first of all, they don't think. They think I'm an idiot,
and they've seen things of me in the last fifteen
years that are unrepeatable. Right, I'm safe. I'm safe in there.
I can get away with whatever I want and and no,
I just I don't have to make a reservation. That's
the nicest part. I can just show up. That's one
of the few places I have any pull, Like if
(08:16):
I need to impress someone. The problem is if I
impressed you once there, then it's over. Like it's a
one I can pull that card one time. You know, Oh,
you wanted to get in there, oh, of course I can.
Of course I can. Of course I can take care
of that. And then you're like, yeah, and also this place,
in that place, in that place. Then I'm like, hey, Caitlyn,
I ask your boyfriend if you can get me into
that place, in that place, in that place.
Speaker 4 (08:35):
I don't know. I never go to the I never go.
Speaker 3 (08:39):
I'm not waiting. I don't know what I want to
eat for lunch. I'm not making a reservation. Six months
from now, I could be dead. Oh no, I could
be married and divorced by then.
Speaker 2 (08:49):
That's true.
Speaker 4 (08:50):
You know, Let's do headlines next, right,
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