June 20, 2024 • 24 mins
Can family traditions and community spirit fuel a thriving business for decades? Join me, Lee Aloni, as I sit down with Stephen Suriani, the heart and soul behind Antonio's Pizza, to uncover the journey of this beloved family-owned restaurant that has become a culinary gem in Hollywood and Dania, Florida. Stephen shares the heartfelt history of how his parents started Antonio's in 1978, nurturing it from a small pizzeria into a multiple-location success story. We reflect on the deep family connections that have sustained Antonio's, celebrate South Florida's rich cultural scene, and even reminisce about our own family histories.
From the secret behind Antonio's mouth-watering dishes to their innovative holiday specials, Stephen reveals the importance of high-quality ingredients and culinary creativity. We discuss the impact of pizza aficionado David Portnoy from Barstool Sports and dive into the fascinating overlap of Italian and Jewish cultural traditions in Southern Italy. Stephen also gives us a glimpse of what’s on the horizon for Antonio's, sharing exciting expansion plans and potential new ventures. This episode is a tribute to the values of family, community, and the joy of good food, all wrapped up with some delightful anecdotes and a touch of humor. Don’t miss out on this flavorful conversation!
For more information visit https://leealoni.com/ or give me a call (754) 244-3352.
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Episode Transcript
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Speaker 1 (00:05):
welcome to real life with lee.
Powered by leolone southflorida real estate at g and e
realty group.
The show where lee and herguests talk about everything
south florida 24 7 365, and whyyou should make it your home,
sweet home.
Lee is a realtor, a SouthFlorida resident since the age
of five, devoted wife and momand a dedicated community
(00:28):
volunteer.
Now, without further ado,here's your host, lee Ohlone.
Speaker 2 (00:42):
Good morning or good evening or whatever time you're
watching this wonderful podcast.
We are here.
Hi everyone, I'm Lea Loney,south Florida Real Estate at our
family-owned G&E Realty Group,and today you're joining me on
my podcast called Real Life withLea in South Florida, 24-7, 365
(01:04):
.
Called Real Life with Leigh inSouth Florida, 24-7, 365.
So before I introduce our guesttoday, I'll just give you a few
little tidbits about the wordreal.
So, of course, I'm a realtor.
Yes, I am.
I love doing South Florida realestate, selling, helping my
clients, what have you?
But aside from real estate,real has a real meaning, and the
(01:25):
real meaning of real.
For me it's an acronym.
R stands for relatable.
I'm relatable, I love to relateto you.
I love sharing informationabout wonderful South Florida
with my clients, my family, myfriends, my guests.
E is for energy.
(01:46):
Yes, I have lots of energy andit's only one cup of coffee so
far today.
It's all about positive energy,if you haven't guessed it yet,
and A ask Asking questions.
It's so important.
That's how we learn, we learnfrom each other and L live, love
, laugh and make sure you do itlocally in South Florida.
So, without further ado, I'mgoing to introduce you to my
(02:14):
guest today, stephen SurianoSuriani oh, my Lord, family
names.
Speaker 3 (02:17):
Too much coffee already only one cup?
Speaker 2 (02:18):
No, it's only one cup .
I swear, I swear.
Speaker 3 (02:21):
Listen, I only had one too.
Speaker 2 (02:23):
Okay, steven Suriani, owner manager of Antonio's
Pizza in Hollywood, florida andDania, florida.
Hello Steven.
Speaker 3 (02:35):
Hello, good morning.
Speaker 2 (02:36):
Good morning.
Speaker 3 (02:37):
I feel the energy, I feel the excitement already.
Speaker 2 (02:40):
Okay good, I'm so happy that you joined me here
today.
We have been trying to gettogether to do this podcast for
a couple of months now andbetween our schedules it finally
worked out.
It's all for shared.
That's right, it's meant to be,that's right.
So, stephen, why don't you goahead and tell us a little bit
(03:00):
about you?
Speaker 3 (03:02):
Okay, well, of course , as you know, I was born and
raised here in the South Floridaarea and I love South Florida.
I think it's such a phenomenalplace.
You know great food, goodpeople and it's such a mixture,
I think, of a lot of people,which I think is beautiful.
It's a nice, I would say, likea melting pot of variety.
So, born and raised here inFlorida, I have most of my
(03:24):
family here.
My family and I own Antonio'sRestaurant.
As Lee said, my parents startedit in 1978, started in Dania
Beach, the great city of Dania,and we've done thus, expanded
since then the last five yearsto Griffin Road, which is also
Dania, fort Lauderdale,hollywood, now the last couple
(03:44):
of years, and we're actuallyexpanding a little bit more down
the road.
We have a couple more placescoming up actually close to
where we started, thank God.
And so, and my family and I, mybrother and I, were partners
together, also my brother Daniel, he's a big part of my life in
the restaurant and, of course,my mom and dad are very much
(04:05):
still involved and alwayskeeping them busy, keeping my
dad doing what he does best withpeople, and my mom also.
She just has a huge heart,sweet, hard worker, dedicated,
and so I'm just, I'm reallyblessed just for family number
one, of course, god and justhaving integrity as we do, with
(04:26):
just a good, honest business,good food, good staff and great
customers.
I mean love.
All of our customers arefantastic.
Speaker 2 (04:33):
Yeah, definitely Okay .
So I'm going to bring it back alittle bit to the beginning
there.
You had said that Antonio's hadstarted in 1978 in Dania Beach.
Speaker 3 (04:41):
I remember.
Speaker 2 (04:42):
Okay, I'm going to go back a little further.
We have a connection, stephenand I, we are family.
This is my little cousin,stephen.
He's my second cousin.
He's the same age as our olderson, our oldest son, roz.
He's 30.
And so I remember the gosh, myparents and your grandparents.
(05:06):
You know, it's my mother'sbrother.
Yeah, and yeah, yeah, so anyway.
So they started the restaurantin 1978.
But there was a location yourparents met at a restaurant on
441 in Hollywood.
Speaker 3 (05:24):
That's right, dino's Pizza.
Speaker 2 (05:27):
Dino's Pizza.
That's where it started, that'show I remember everything.
And then, in 1978, they movedto the location where, in Dania,
Federal.
Highway, federal Highway, andthen that was, and then after
that they moved to.
Speaker 3 (05:41):
Dania Beach Boulevard .
Speaker 2 (05:42):
Dania Beach Boulevard .
Speaker 3 (05:43):
Yep.
And then and then HollywoodBoulevard and Griffin Road.
Now, yes, simultaneous, andit's going to come back near
home soon, again where westarted.
Speaker 2 (05:52):
That's right, that's right.
So do you have that menu?
Do you have?
Speaker 3 (05:58):
a menu.
Speaker 2 (06:00):
We've got to show it because I family.
I don't know if you can seethis picture.
There's a picture in the middle.
Speaker 3 (06:06):
Right there.
See the black and white onewith the three couples yeah,
yeah, yeah.
I think that's your mom and dadright here.
Speaker 2 (06:15):
Uh-huh in the middle.
Speaker 3 (06:16):
That's my grandpa's sister and her husband, and this
is my grandpa and grandma righthere.
Speaker 2 (06:21):
That's right, Dorothy and Vince and Ida and.
Speaker 3 (06:23):
Jim.
Speaker 2 (06:23):
I don't remember your other family members' names,
but yeah, it made me so happywhen you created that menu a
couple of years ago.
Wow, it made my heart so happyand my mom too my 91 year old
mother very happy that's.
Speaker 3 (06:38):
You know what that's exactly.
Like I said, what it's about.
It's really about family and,uh, that really does take a
family, it takes a team to makesomething happen, and that's why
, without any of these amazingpeople on here, we couldn't't
make this happen, what we havetoday.
Speaker 2 (06:52):
So that's the family.
That's absolutely right.
So why don't you tell me alittle bit about your favorite
Italian food?
What's your favorite Italiandish at Antonio's?
Speaker 3 (07:03):
Well, that's tough, because I like a lot of things.
Speaker 2 (07:05):
I knew you were going to say that.
Speaker 3 (07:12):
Actually one of my favorites, I think, on our menu.
I love our eggplant parmesanand you can have it a couple
different ways either eggplantrollatini, which is the same
style eggplant we roll it withricotta cheese and spinach, bake
it in the oven with that nicefresh red tomato sauce and fresh
mozzarella cheese and it getsnice and crispy on top and you
get a nice side of pasta.
Or maybe a nice vegetable withgarlic a lot of garlic on my
(07:33):
broccoli, I'm hungry I likepizza.
I'm like I like more.
I'm a classic cheese kind ofguy.
I like classic cheese pizza,well done, new york style.
And I also like mushroom on mypizza too, as as a topping.
So that's kind of my favorite,I would say.
My favorite items is theeggplant, parm, the pizza and,
uh, I would say probably chicken.
(07:54):
Marsala too is delicious with anice marsala wine yeah, my
husband loves that.
Speaker 2 (07:59):
Oh, my gosh favorites there and we love the fish it's
not just pasta.
The fish is the best, that'sright fresh caught snapper.
Speaker 3 (08:05):
I mean, it's uh, it comes in fresh every day.
Actually, it comes in fresh.
We get about probably three tofour pounds a day gets delivered
fresh from a company nearby anduh, you go through that on one
day for lunch, for dinner, andthen we have another fresh batch
coming in the next day.
Speaker 2 (08:20):
So it's uh, it's really fresh and that's kind of
love and I love the mushroompizza for the record that's my
favorite and of course thegarlic rolls.
But you know, the desserts, thedesserts.
Speaker 3 (08:31):
That's bad trouble.
Speaker 2 (08:33):
Oh, my goodness you.
You gave me some kind of breadpudding or something.
Speaker 3 (08:38):
Oh yeah, that stuff is trouble.
Speaker 2 (08:42):
Oh, my scale did not like you that week.
Man, I could I you're likeshare it with?
Speaker 3 (08:47):
your mother.
My scale goes like this all thetime Okay, yeah, week, and I
could, I you're like share itwith you.
My, my smell going like goeslike this all the time okay yeah
, comes with the territory.
Speaker 2 (08:54):
You can't see but Italian thighs, you know.
Speaker 3 (08:56):
Yeah, I try has our heads here yes, my health coach.
Speaker 2 (09:02):
She needs to.
Speaker 3 (09:03):
You know, cover your ears yeah, right, and actually
we have great.
The cauliflower crust is goodtoo, for if people are doing
keto or maybe they're glutenintolerant, we have the
cauliflower crust.
Like myself, I don't reallyhave gluten issues, but I was
trying to watch the carbs when Ican, as much as I can, and the
cauliflower crust is just.
It's phenomenal, whether it's awhite pizza with cheese and any
(09:26):
toppings on it it's great,really good yes, definitely so.
Speaker 2 (09:30):
Um, speaking about foods, let's see, I have a
little few questions here foryou.
Um, is there a special kind offood that you make for holidays?
Speaker 3 (09:44):
actually, yes, uh, we do, um, something, uh that we
do.
Of course, especially if it'sduring the holiday season, like
in the wintertime, we'll do moreitems with seafood, more
because it seems to be more of anorthern thing, italian thing,
that a lot of Italians do.
That also like Mediterraneancooking with a lot of different
(10:06):
fishes Mediterranean, yeah, witha lot of different fishes.
There's a traditional Italianfish called bacala, which is
similar to like, uh, in theflounder family, it's like a
white flaky fish and that'spopular.
Usually it's like flouredbreaded, it's fried.
That's a pretty popular dishand also something that we've
done.
Talking about holidays, uh, thispast year for Passover, uh, we
(10:27):
actually did a Passover pizzawhich I did a little variety.
We had matzah pizza which, ofcourse, with regular matzah, and
I also did made a special batchof dough that had, you know,
special flour.
It had no, no rising agent, noyeast at all, for for the
holiday of Passover, and thatwas actually our first time
doing it and I didn't reallypublicize it and we actually
(10:50):
sold out the whole week.
And I made matzo lasagna, whichsold out as well.
And next year I'm going to domore of a planned menu and have
meatballs made with matzo meal.
And of course, there we alwaysmake our meatballs only beef, we
don't mix anything else.
So matzo meal.
I'm going to make matzotiramisu.
Next year, instead of theladyfingers I'm going to use
(11:11):
matzo, that's a magical word.
Maybe do a cheesecake, do somekind of a cheesecake and use
matzo for a crust.
That's going to be something mybrother's going to work on,
because he's the chef.
He knows how to make that stuffhappen.
So that's just a little bit,you know, of course.
Then you have easter andthere's, uh, we do a lot of lamb
, and even actually duringpassover, since they're close,
(11:32):
uh, we do a lot of lamb duringthat time too and uh, like land
chop specials and it's actuallystayed on the menu on our
special menu lamb chops and it'suh, it's pretty, pretty hot
seller, especially at ourhollywood store.
Speaker 2 (11:43):
It's been really good yeah, I haven't tried that,
yeah my roasted potatoes andnice broccoli with extra garlic.
Speaker 3 (11:51):
It's a lot.
I have to wait my salivationhold on so all right.
Speaker 2 (12:01):
So I have a question also and a random question.
Speaker 3 (12:03):
Another random question um David Portnoy have
you heard of the man, the pizzaman oh, you do know about him,
he's very uh.
He's very high esteemed in ourpizza world is he, do tell he's
very interesting.
He uh actually started off whichhe still does with sports.
I know he has a company, uh uh,barstool Sports, I believe,
(12:26):
which is known all over theinternet and, um, it's a pretty,
it's a large corporation, uh,but somehow he got started with
he likes pizza and he juststarted going around.
I think he started in hishometown I forgot exactly where
he's from.
Yeah, maybe connecticut, Ithink, boston, or boston yeah, I
think boston, and he startedjust trying pizza because of his
(12:46):
following people.
Just you know, they would logon and watch him and it caught
on and now they call him like ElPresidente, I think, on
Facebook.
Speaker 2 (12:55):
Yeah.
Speaker 3 (12:55):
And he really has a good record and actually he
likes, has, he calls it a goodundercarriage and he doesn't
like a flop.
It's got.
The crust has to stand likethis you have, yeah, ok, and so
he actually he's come very closeto our stores in Florida.
I think he moved down heresomewhere, I don't want to say
where, but I think he movedsomewhere near South Florida
(13:18):
also.
So hopefully one day he comesby and tries our pizza.
Speaker 2 (13:23):
Yeah, what do you think he'd give you, what kind
of rating from one to 10?
What are you thinking which?
What do you think he'd give youwhat kind of rating from?
Speaker 3 (13:30):
1 to 10?
What are you thinking?
Which pizza would you present?
Well, I think he likes aclassic cheese.
That's what he likes.
He always has a classic cheesepizza.
He likes light on the cheese,light on the sauce, likes a
crust.
I would say, based on our pizzastyle, I would hope he would
give at least maybe a 7.5 orbetween a 7 and an 8.
If we get at least maybe a 7.5or 8 between a 7 and 8.
Speaker 2 (13:52):
If we get at least that, we'll be very happy.
Speaker 3 (13:53):
Yeah, oh, that's big on his scale, because he's only
given, you know, maybe a dozenor so places, like a nine out of
all the states you know.
So he's really particular, buthe knows pizza, he knows good
pizza.
Speaker 2 (14:02):
So David Portnoy, you're listening, that's right.
Speaker 3 (14:06):
David, come on, get out there, come down here for us
.
I got a meatball for him andcheesecake too.
Speaker 2 (14:11):
Yeah, I'll get him on this podcast too, there you go,
exactly there you go.
Okay, so, having talked aboutratings of 1 to 10 for pizzas,
there is a contest going onlocally.
Speaker 3 (14:23):
That's right.
Speaker 2 (14:23):
You want to talk about that?
Speaker 3 (14:25):
Absolutely, talk about that, absolutely.
So the Sun Sentinel had a postgo out the last couple weeks
about rating the best pizza inSouth Florida.
So thankfully thankfully to ouramazing customers and our
family that we were actuallynominated as one of five in
South Florida.
And it's actually happening nowuntil midnight Sunday, this
(14:48):
Sunday the 23rd and so peoplegot to get out there and vote
for Antonio's Pizza and that'sgreat.
And of course, there's a lot ofgreat places out there.
There's a lot of goodrestaurants, you know.
But we just we're so thankfulthat our people, especially in
Florida and even probably upnorth too, they get the paper,
(15:09):
they see it online that aresnowbirds and they vote for us
too because they reallyappreciate us and love our food.
You know, you can't go wrongwhen it's fresh food, good
people, good atmosphere.
What else can you ask for?
You know?
Speaker 2 (15:22):
That's right, that's right.
Speaker 3 (15:23):
Vote for Antonio's.
Speaker 2 (15:24):
Vote for Antonio's number one.
I voted already.
How many times can you vote?
Do you know?
Speaker 3 (15:32):
Yeah, yeah.
Speaker 2 (15:33):
That's right and they track your email.
Speaker 3 (15:36):
I think they track your email and your IP address.
So even if you put like I wastrying to help my grandmother,
she doesn't know how to reallydo that.
So from my computer I put heremail and it says only one vote
allowed per user.
So they must track your record.
But as many people can vote,vote Antonio's Pizza and share
it with your friends.
Speaker 2 (15:56):
This is a good kid over there, Stephen Suriani.
Speaker 3 (16:00):
Thank you, my second cousin.
This is an amazing wait thisway.
This is an amazing woman overhere, Lee, Amazing wife, mom,
real estate agent, everything.
She's a fantastic person.
She really is.
She's real, like she says.
Speaker 2 (16:13):
Real, I am real.
Speaker 3 (16:15):
Yeah 100%.
Speaker 2 (16:18):
Oh, famiglia.
Hey, we have a friend here, soI have a friend, wait Famiglia
and Mishpocha, it's both.
Mishpocha yeah.
Speaker 3 (16:26):
Mishpocha, there you go.
Speaker 2 (16:28):
We also have a kind of a thing, an interesting
connection here.
Recently, stephen learned thathe has Jewish heritage in his
background, which is quiteamazing.
Something like 54 percentJewish on your grandma's side,
something like that.
Speaker 3 (16:43):
Yeah, it's very, very interesting because, of course,
growing up, you know, I alwaysknow my grandma was Lithuanian,
which is in Europe, and ofcourse my grandfather, my dad's
side, being Italian, and so itwas very interesting that you
know some of the foods that shewould make, of course, is very
Eastern European some items.
But I asked her one day I waslike, oh, it's interesting, like
(17:06):
you're making potato latkes andshe'll make different styles of
potato kugel, you know, likeborscht soup and all these
different items.
So it kind of was relating alittle bit.
So I asked her some questionsand she goes like borscht soup
and all these different items.
So it kind of was relating alittle bit.
So I asked her some questionsand, uh, she goes.
Well, I don't really remember ahundred percent, but I know that
when, uh, we my mom was inlithuania, her mother, uh, that
(17:27):
they had to leave because it was, uh, it was really bad times,
there was something happeningand they had to leave and then
came to chicago and uh, but shedoesn't really remember much,
you know, before that and I knowshe has one sister left, uh,
but uh, so I want to try tocontact her one day and see if
she knows any stories or ifanything sounds familiar Um and
(17:49):
I actually had a teacher when Iwas in high school, uh, at a
local school here in Hollywood,uh, who was, uh, he was Jewish
Orthodox, and so I was talkingto him one day and, uh, he
actually encouraged me.
Also.
He goes oh, that's great, youknow, he says especially, uh,
italians and jewish families areso similar and actually even in
italy and southern italy, likerome and certain parts of
(18:11):
southern italy, had a hugeportion of jewish culture years
ago, you know, back when thedifferent empires came through
and when the Jews were movingaround.
So it was very interesting thatI found that out and I always
felt, you know, I feel nodifferent.
I feel like I'm a matzahmeatball, you know.
Speaker 2 (18:32):
That's right, me too, so my story is a little bit
different.
You know I won't go into it toolong, but my maiden name is
Idstein and that's german, butgrowing up everyone thought it's
dean.
They thought I was jewish.
So I went to germany when I wasa travel agent.
That's why I'm I love doingthis, talking about south
florida, um and my maiden name.
There's a little town north offrankfurt and oh, wow called
(18:53):
idstein itchstein.
My maiden and I went into thelittle city hall and it looks
like Hansel and Gretel.
You want to take a shudder andjust eat it?
You know, I don't know.
Anyway, I walked in and thefirst thing I saw was Itstein
Catholic on the wall on one sideand Itstein Jewish on the other
.
Speaker 3 (19:08):
Wow.
Speaker 2 (19:09):
Blew my mind, and then I had just met my future
husband from Israel, gal he wasan amazing man.
Yeah, so my journey has beenreally enchanting, adventurous
for years and, wow, it hasenriched my life so much.
And that's another.
You know what?
Speaker 3 (19:26):
There's something there on, I think, on your mom's
side, of something's got to bethere, because I know you're Ida
.
Speaker 2 (19:33):
My mother's, ida.
I think it's amazing.
I don't understand it.
There's something there.
I know it's Italian, jewish,that's it.
We're just all.
Speaker 3 (19:44):
That's what we are Absolutely yeah and I love it.
I wouldn't change anything fora minute, for anything.
Speaker 2 (19:50):
Me neither.
Definitely we love ourcommunity here.
So I'm going to kind of wrap itup here, but I want you to tell
me again about the expansion ofthe business and any other type
of information you want toshare.
Speaker 3 (20:05):
So, as of now, like I said, we have an active
location on Griffin Road, whichis Dania, fort Lauderdale, an
active location on HollywoodBoulevard and 46 in Hollywood,
and we're in the process now ofopening two more locations in
the South Florida area.
And so it's it's there'sdefinitely a lot of expansion
(20:26):
happening.
It's exciting, you know, it's ahealthy, a healthy fear of
making sure things go the rightway and, thank God, we have good
people by our side.
I mean we have, uh, like I said, I'm I'm very grateful, as I
was raised, really just aboutthe people around you that
surround you.
Yeah, like with the great cpa,fantastic, uh, different
(20:48):
attorneys with with whether it'swith with lease attorneys and,
uh, general law, you know, andgreat friends that really
surround you and give you reallygood counsel on certain things
and you meet just fantasticpeople along the way.
And the expansion, you know,down the road, you never know,
be open, maybe if somebody wantsto do a partnership or maybe a
(21:08):
managing partner or maybeinvestors, that's something that
could happen down the road.
Yeah, you know we've never donethat before, but it's something
that obviously could happendown the road.
Yeah, you know we've never donethat before, but it's something
that obviously could happen.
Yeah, um and uh.
Franchise and uh.
A franchise not like mostpeople would think, where it's
fast food, it's frozen cuz.
Franchise just means you'reyou're keeping that same style,
the same name, same brand, samefood, same concept and making it
(21:33):
, keeping it fresh, you know.
So there's so much on thehorizon that, so many
possibilities that we have, andwe're just really beyond blessed
and thankful to God number onefor allowing this lot in our
life to happen and for fantasticpeople that are right next to
us.
So we're really grateful.
Speaker 2 (21:52):
Yeah, we have a wonderful community you have.
We have a beautiful familytogether.
I'm so glad you joined me.
I've said that.
Speaker 3 (21:59):
Thank you, I appreciate it.
I love that.
Speaker 2 (22:01):
Yeah, I have one of those.
Speaker 3 (22:03):
I have one of those out front.
I should have brought it backhere.
Speaker 2 (22:06):
Do you know what it says?
Do you see what it says?
Speaker 3 (22:07):
It says no, this kitchen will be closed today
because of illness.
I'm sick of cooking.
Speaker 2 (22:12):
Yeah, you know where I'm going, right For dinner.
Speaker 3 (22:15):
I yeah, so you know where I'm going, right for
dinner, I do.
Speaker 2 (22:16):
I think I do yeah.
I'll see you soon.
Speaker 3 (22:19):
There you go, I'll be waiting for you.
I like that, my uncle God.
Speaker 2 (22:23):
Rest his soul.
He reminds me of Uncle Joe.
Speaker 3 (22:26):
He was a great cook, I know.
I heard stories about him.
Speaker 2 (22:29):
Okay, we got to wrap this up.
Speaker 3 (22:30):
I don't want to get any exciting here.
We should have a part two.
Speaker 2 (22:33):
Huh.
Speaker 3 (22:34):
We should have a part two.
Speaker 2 (22:35):
We will, we definitely will I like it.
Yes, encore.
So Antonio's Pizza Hollywood,dania Beach, long-time business,
local business, south Floridabusiness expanding.
Great vision, great family,great food, great everything.
Speaker 1 (22:53):
Thank you.
Speaker 2 (22:53):
So happy, you joined me Thank you very much.
Watch for this podcast again.
I'm.
I hopefully won't be as twistedand tongue twisted, but you
know I'm kidding, I'm real, I'mreal.
Speaker 3 (23:06):
Exactly.
You know what I think that'simportant.
Like you said, relatable, goodenergy, attitude, ask questions
and live, love and laugh.
I think all that sumseverything up.
I think it's beautiful Amen,amen.
Speaker 2 (23:19):
All right, my dear cousin Antonio Pizza.
Extraordinaire real estate LeeOhlone.
Speaker 3 (23:27):
South Florida real estate we're out of here.
Speaker 2 (23:29):
Have a blessed day, everyone.
All right, see you later.
Love you, thank you, love youtoo.
Speaker 1 (23:33):
Bye.
Thanks for joining us on RealLife with Leigh.
If you love the show and it'shelped you in any way, please
subscribe and leave us yourcomments.
We're all about helping eachother in the community and we're
so appreciative of you.
You're invited to share thisepisode on social media and with
someone you know.
(23:54):
Tune in next time to learn moreabout life in South Florida and
real life with Lee.
welcome to real life with lee.
Powered by leolone southflorida real estate at g and e
realty group.
The show where lee and herguests talk about everything
south florida 24 7 365, and whyyou should make it your home,
sweet home.
Lee is a realtor, a SouthFlorida resident since the age
of five, devoted wife and momand a dedicated community
(00:28):
volunteer.
Now, without further ado,here's your host, lee Ohlone.
Speaker 2 (00:42):
Good morning or good evening or whatever time you're
watching this wonderful podcast.
We are here.
Hi everyone, I'm Lea Loney,south Florida Real Estate at our
family-owned G&E Realty Group,and today you're joining me on
my podcast called Real Life withLea in South Florida, 24-7, 365
(01:04):
.
Called Real Life with Leigh inSouth Florida, 24-7, 365.
So before I introduce our guesttoday, I'll just give you a few
little tidbits about the wordreal.
So, of course, I'm a realtor.
Yes, I am.
I love doing South Florida realestate, selling, helping my
clients, what have you?
But aside from real estate,real has a real meaning, and the
(01:25):
real meaning of real.
For me it's an acronym.
R stands for relatable.
I'm relatable, I love to relateto you.
I love sharing informationabout wonderful South Florida
with my clients, my family, myfriends, my guests.
E is for energy.
(01:46):
Yes, I have lots of energy andit's only one cup of coffee so
far today.
It's all about positive energy,if you haven't guessed it yet,
and A ask Asking questions.
It's so important.
That's how we learn, we learnfrom each other and L live, love
, laugh and make sure you do itlocally in South Florida.
So, without further ado, I'mgoing to introduce you to my
(02:14):
guest today, stephen SurianoSuriani oh, my Lord, family
names.
Speaker 3 (02:17):
Too much coffee already only one cup?
Speaker 2 (02:18):
No, it's only one cup .
I swear, I swear.
Speaker 3 (02:21):
Listen, I only had one too.
Speaker 2 (02:23):
Okay, steven Suriani, owner manager of Antonio's
Pizza in Hollywood, florida andDania, florida.
Hello Steven.
Speaker 3 (02:35):
Hello, good morning.
Speaker 2 (02:36):
Good morning.
Speaker 3 (02:37):
I feel the energy, I feel the excitement already.
Speaker 2 (02:40):
Okay good, I'm so happy that you joined me here
today.
We have been trying to gettogether to do this podcast for
a couple of months now andbetween our schedules it finally
worked out.
It's all for shared.
That's right, it's meant to be,that's right.
So, stephen, why don't you goahead and tell us a little bit
(03:00):
about you?
Speaker 3 (03:02):
Okay, well, of course , as you know, I was born and
raised here in the South Floridaarea and I love South Florida.
I think it's such a phenomenalplace.
You know great food, goodpeople and it's such a mixture,
I think, of a lot of people,which I think is beautiful.
It's a nice, I would say, likea melting pot of variety.
So, born and raised here inFlorida, I have most of my
(03:24):
family here.
My family and I own Antonio'sRestaurant.
As Lee said, my parents startedit in 1978, started in Dania
Beach, the great city of Dania,and we've done thus, expanded
since then the last five yearsto Griffin Road, which is also
Dania, fort Lauderdale,hollywood, now the last couple
(03:44):
of years, and we're actuallyexpanding a little bit more down
the road.
We have a couple more placescoming up actually close to
where we started, thank God.
And so, and my family and I, mybrother and I, were partners
together, also my brother Daniel, he's a big part of my life in
the restaurant and, of course,my mom and dad are very much
(04:05):
still involved and alwayskeeping them busy, keeping my
dad doing what he does best withpeople, and my mom also.
She just has a huge heart,sweet, hard worker, dedicated,
and so I'm just, I'm reallyblessed just for family number
one, of course, god and justhaving integrity as we do, with
(04:26):
just a good, honest business,good food, good staff and great
customers.
I mean love.
All of our customers arefantastic.
Speaker 2 (04:33):
Yeah, definitely Okay .
So I'm going to bring it back alittle bit to the beginning
there.
You had said that Antonio's hadstarted in 1978 in Dania Beach.
Speaker 3 (04:41):
I remember.
Speaker 2 (04:42):
Okay, I'm going to go back a little further.
We have a connection, stephenand I, we are family.
This is my little cousin,stephen.
He's my second cousin.
He's the same age as our olderson, our oldest son, roz.
He's 30.
And so I remember the gosh, myparents and your grandparents.
(05:06):
You know, it's my mother'sbrother.
Yeah, and yeah, yeah, so anyway.
So they started the restaurantin 1978.
But there was a location yourparents met at a restaurant on
441 in Hollywood.
Speaker 3 (05:24):
That's right, dino's Pizza.
Speaker 2 (05:27):
Dino's Pizza.
That's where it started, that'show I remember everything.
And then, in 1978, they movedto the location where, in Dania,
Federal.
Highway, federal Highway, andthen that was, and then after
that they moved to.
Speaker 3 (05:41):
Dania Beach Boulevard .
Speaker 2 (05:42):
Dania Beach Boulevard .
Speaker 3 (05:43):
Yep.
And then and then HollywoodBoulevard and Griffin Road.
Now, yes, simultaneous, andit's going to come back near
home soon, again where westarted.
Speaker 2 (05:52):
That's right, that's right.
So do you have that menu?
Do you have?
Speaker 3 (05:58):
a menu.
Speaker 2 (06:00):
We've got to show it because I family.
I don't know if you can seethis picture.
There's a picture in the middle.
Speaker 3 (06:06):
Right there.
See the black and white onewith the three couples yeah,
yeah, yeah.
I think that's your mom and dadright here.
Speaker 2 (06:15):
Uh-huh in the middle.
Speaker 3 (06:16):
That's my grandpa's sister and her husband, and this
is my grandpa and grandma righthere.
Speaker 2 (06:21):
That's right, Dorothy and Vince and Ida and.
Speaker 3 (06:23):
Jim.
Speaker 2 (06:23):
I don't remember your other family members' names,
but yeah, it made me so happywhen you created that menu a
couple of years ago.
Wow, it made my heart so happyand my mom too my 91 year old
mother very happy that's.
Speaker 3 (06:38):
You know what that's exactly.
Like I said, what it's about.
It's really about family and,uh, that really does take a
family, it takes a team to makesomething happen, and that's why
, without any of these amazingpeople on here, we couldn't't
make this happen, what we havetoday.
Speaker 2 (06:52):
So that's the family.
That's absolutely right.
So why don't you tell me alittle bit about your favorite
Italian food?
What's your favorite Italiandish at Antonio's?
Speaker 3 (07:03):
Well, that's tough, because I like a lot of things.
Speaker 2 (07:05):
I knew you were going to say that.
Speaker 3 (07:12):
Actually one of my favorites, I think, on our menu.
I love our eggplant parmesanand you can have it a couple
different ways either eggplantrollatini, which is the same
style eggplant we roll it withricotta cheese and spinach, bake
it in the oven with that nicefresh red tomato sauce and fresh
mozzarella cheese and it getsnice and crispy on top and you
get a nice side of pasta.
Or maybe a nice vegetable withgarlic a lot of garlic on my
(07:33):
broccoli, I'm hungry I likepizza.
I'm like I like more.
I'm a classic cheese kind ofguy.
I like classic cheese pizza,well done, new york style.
And I also like mushroom on mypizza too, as as a topping.
So that's kind of my favorite,I would say.
My favorite items is theeggplant, parm, the pizza and,
uh, I would say probably chicken.
(07:54):
Marsala too is delicious with anice marsala wine yeah, my
husband loves that.
Speaker 2 (07:59):
Oh, my gosh favorites there and we love the fish it's
not just pasta.
The fish is the best, that'sright fresh caught snapper.
Speaker 3 (08:05):
I mean, it's uh, it comes in fresh every day.
Actually, it comes in fresh.
We get about probably three tofour pounds a day gets delivered
fresh from a company nearby anduh, you go through that on one
day for lunch, for dinner, andthen we have another fresh batch
coming in the next day.
Speaker 2 (08:20):
So it's uh, it's really fresh and that's kind of
love and I love the mushroompizza for the record that's my
favorite and of course thegarlic rolls.
But you know, the desserts, thedesserts.
Speaker 3 (08:31):
That's bad trouble.
Speaker 2 (08:33):
Oh, my goodness you.
You gave me some kind of breadpudding or something.
Speaker 3 (08:38):
Oh yeah, that stuff is trouble.
Speaker 2 (08:42):
Oh, my scale did not like you that week.
Man, I could I you're likeshare it with?
Speaker 3 (08:47):
your mother.
My scale goes like this all thetime Okay, yeah, week, and I
could, I you're like share itwith you.
My, my smell going like goeslike this all the time okay yeah
, comes with the territory.
Speaker 2 (08:54):
You can't see but Italian thighs, you know.
Speaker 3 (08:56):
Yeah, I try has our heads here yes, my health coach.
Speaker 2 (09:02):
She needs to.
Speaker 3 (09:03):
You know, cover your ears yeah, right, and actually
we have great.
The cauliflower crust is goodtoo, for if people are doing
keto or maybe they're glutenintolerant, we have the
cauliflower crust.
Like myself, I don't reallyhave gluten issues, but I was
trying to watch the carbs when Ican, as much as I can, and the
cauliflower crust is just.
It's phenomenal, whether it's awhite pizza with cheese and any
(09:26):
toppings on it it's great,really good yes, definitely so.
Speaker 2 (09:30):
Um, speaking about foods, let's see, I have a
little few questions here foryou.
Um, is there a special kind offood that you make for holidays?
Speaker 3 (09:44):
actually, yes, uh, we do, um, something, uh that we
do.
Of course, especially if it'sduring the holiday season, like
in the wintertime, we'll do moreitems with seafood, more
because it seems to be more of anorthern thing, italian thing,
that a lot of Italians do.
That also like Mediterraneancooking with a lot of different
(10:06):
fishes Mediterranean, yeah, witha lot of different fishes.
There's a traditional Italianfish called bacala, which is
similar to like, uh, in theflounder family, it's like a
white flaky fish and that'spopular.
Usually it's like flouredbreaded, it's fried.
That's a pretty popular dishand also something that we've
done.
Talking about holidays, uh, thispast year for Passover, uh, we
(10:27):
actually did a Passover pizzawhich I did a little variety.
We had matzah pizza which, ofcourse, with regular matzah, and
I also did made a special batchof dough that had, you know,
special flour.
It had no, no rising agent, noyeast at all, for for the
holiday of Passover, and thatwas actually our first time
doing it and I didn't reallypublicize it and we actually
(10:50):
sold out the whole week.
And I made matzo lasagna, whichsold out as well.
And next year I'm going to domore of a planned menu and have
meatballs made with matzo meal.
And of course, there we alwaysmake our meatballs only beef, we
don't mix anything else.
So matzo meal.
I'm going to make matzotiramisu.
Next year, instead of theladyfingers I'm going to use
(11:11):
matzo, that's a magical word.
Maybe do a cheesecake, do somekind of a cheesecake and use
matzo for a crust.
That's going to be something mybrother's going to work on,
because he's the chef.
He knows how to make that stuffhappen.
So that's just a little bit,you know, of course.
Then you have easter andthere's, uh, we do a lot of lamb
, and even actually duringpassover, since they're close,
(11:32):
uh, we do a lot of lamb duringthat time too and uh, like land
chop specials and it's actuallystayed on the menu on our
special menu lamb chops and it'suh, it's pretty, pretty hot
seller, especially at ourhollywood store.
Speaker 2 (11:43):
It's been really good yeah, I haven't tried that,
yeah my roasted potatoes andnice broccoli with extra garlic.
Speaker 3 (11:51):
It's a lot.
I have to wait my salivationhold on so all right.
Speaker 2 (12:01):
So I have a question also and a random question.
Speaker 3 (12:03):
Another random question um David Portnoy have
you heard of the man, the pizzaman oh, you do know about him,
he's very uh.
He's very high esteemed in ourpizza world is he, do tell he's
very interesting.
He uh actually started off whichhe still does with sports.
I know he has a company, uh uh,barstool Sports, I believe,
(12:26):
which is known all over theinternet and, um, it's a pretty,
it's a large corporation, uh,but somehow he got started with
he likes pizza and he juststarted going around.
I think he started in hishometown I forgot exactly where
he's from.
Yeah, maybe connecticut, Ithink, boston, or boston yeah, I
think boston, and he startedjust trying pizza because of his
(12:46):
following people.
Just you know, they would logon and watch him and it caught
on and now they call him like ElPresidente, I think, on
Facebook.
Speaker 2 (12:55):
Yeah.
Speaker 3 (12:55):
And he really has a good record and actually he
likes, has, he calls it a goodundercarriage and he doesn't
like a flop.
It's got.
The crust has to stand likethis you have, yeah, ok, and so
he actually he's come very closeto our stores in Florida.
I think he moved down heresomewhere, I don't want to say
where, but I think he movedsomewhere near South Florida
(13:18):
also.
So hopefully one day he comesby and tries our pizza.
Speaker 2 (13:23):
Yeah, what do you think he'd give you, what kind
of rating from one to 10?
What are you thinking which?
What do you think he'd give youwhat kind of rating from?
Speaker 3 (13:30):
1 to 10?
What are you thinking?
Which pizza would you present?
Well, I think he likes aclassic cheese.
That's what he likes.
He always has a classic cheesepizza.
He likes light on the cheese,light on the sauce, likes a
crust.
I would say, based on our pizzastyle, I would hope he would
give at least maybe a 7.5 orbetween a 7 and an 8.
If we get at least maybe a 7.5or 8 between a 7 and 8.
Speaker 2 (13:52):
If we get at least that, we'll be very happy.
Speaker 3 (13:53):
Yeah, oh, that's big on his scale, because he's only
given, you know, maybe a dozenor so places, like a nine out of
all the states you know.
So he's really particular, buthe knows pizza, he knows good
pizza.
Speaker 2 (14:02):
So David Portnoy, you're listening, that's right.
Speaker 3 (14:06):
David, come on, get out there, come down here for us
.
I got a meatball for him andcheesecake too.
Speaker 2 (14:11):
Yeah, I'll get him on this podcast too, there you go,
exactly there you go.
Okay, so, having talked aboutratings of 1 to 10 for pizzas,
there is a contest going onlocally.
Speaker 3 (14:23):
That's right.
Speaker 2 (14:23):
You want to talk about that?
Speaker 3 (14:25):
Absolutely, talk about that, absolutely.
So the Sun Sentinel had a postgo out the last couple weeks
about rating the best pizza inSouth Florida.
So thankfully thankfully to ouramazing customers and our
family that we were actuallynominated as one of five in
South Florida.
And it's actually happening nowuntil midnight Sunday, this
(14:48):
Sunday the 23rd and so peoplegot to get out there and vote
for Antonio's Pizza and that'sgreat.
And of course, there's a lot ofgreat places out there.
There's a lot of goodrestaurants, you know.
But we just we're so thankfulthat our people, especially in
Florida and even probably upnorth too, they get the paper,
(15:09):
they see it online that aresnowbirds and they vote for us
too because they reallyappreciate us and love our food.
You know, you can't go wrongwhen it's fresh food, good
people, good atmosphere.
What else can you ask for?
You know?
Speaker 2 (15:22):
That's right, that's right.
Speaker 3 (15:23):
Vote for Antonio's.
Speaker 2 (15:24):
Vote for Antonio's number one.
I voted already.
How many times can you vote?
Do you know?
Speaker 3 (15:32):
Yeah, yeah.
Speaker 2 (15:33):
That's right and they track your email.
Speaker 3 (15:36):
I think they track your email and your IP address.
So even if you put like I wastrying to help my grandmother,
she doesn't know how to reallydo that.
So from my computer I put heremail and it says only one vote
allowed per user.
So they must track your record.
But as many people can vote,vote Antonio's Pizza and share
it with your friends.
Speaker 2 (15:56):
This is a good kid over there, Stephen Suriani.
Speaker 3 (16:00):
Thank you, my second cousin.
This is an amazing wait thisway.
This is an amazing woman overhere, Lee, Amazing wife, mom,
real estate agent, everything.
She's a fantastic person.
She really is.
She's real, like she says.
Speaker 2 (16:13):
Real, I am real.
Speaker 3 (16:15):
Yeah 100%.
Speaker 2 (16:18):
Oh, famiglia.
Hey, we have a friend here, soI have a friend, wait Famiglia
and Mishpocha, it's both.
Mishpocha yeah.
Speaker 3 (16:26):
Mishpocha, there you go.
Speaker 2 (16:28):
We also have a kind of a thing, an interesting
connection here.
Recently, stephen learned thathe has Jewish heritage in his
background, which is quiteamazing.
Something like 54 percentJewish on your grandma's side,
something like that.
Speaker 3 (16:43):
Yeah, it's very, very interesting because, of course,
growing up, you know, I alwaysknow my grandma was Lithuanian,
which is in Europe, and ofcourse my grandfather, my dad's
side, being Italian, and so itwas very interesting that you
know some of the foods that shewould make, of course, is very
Eastern European some items.
But I asked her one day I waslike, oh, it's interesting, like
(17:06):
you're making potato latkes andshe'll make different styles of
potato kugel, you know, likeborscht soup and all these
different items.
So it kind of was relating alittle bit.
So I asked her some questionsand she goes like borscht soup
and all these different items.
So it kind of was relating alittle bit.
So I asked her some questionsand, uh, she goes.
Well, I don't really remember ahundred percent, but I know that
when, uh, we my mom was inlithuania, her mother, uh, that
(17:27):
they had to leave because it was, uh, it was really bad times,
there was something happeningand they had to leave and then
came to chicago and uh, but shedoesn't really remember much,
you know, before that and I knowshe has one sister left, uh,
but uh, so I want to try tocontact her one day and see if
she knows any stories or ifanything sounds familiar Um and
(17:49):
I actually had a teacher when Iwas in high school, uh, at a
local school here in Hollywood,uh, who was, uh, he was Jewish
Orthodox, and so I was talkingto him one day and, uh, he
actually encouraged me.
Also.
He goes oh, that's great, youknow, he says especially, uh,
italians and jewish families areso similar and actually even in
italy and southern italy, likerome and certain parts of
(18:11):
southern italy, had a hugeportion of jewish culture years
ago, you know, back when thedifferent empires came through
and when the Jews were movingaround.
So it was very interesting thatI found that out and I always
felt, you know, I feel nodifferent.
I feel like I'm a matzahmeatball, you know.
Speaker 2 (18:32):
That's right, me too, so my story is a little bit
different.
You know I won't go into it toolong, but my maiden name is
Idstein and that's german, butgrowing up everyone thought it's
dean.
They thought I was jewish.
So I went to germany when I wasa travel agent.
That's why I'm I love doingthis, talking about south
florida, um and my maiden name.
There's a little town north offrankfurt and oh, wow called
(18:53):
idstein itchstein.
My maiden and I went into thelittle city hall and it looks
like Hansel and Gretel.
You want to take a shudder andjust eat it?
You know, I don't know.
Anyway, I walked in and thefirst thing I saw was Itstein
Catholic on the wall on one sideand Itstein Jewish on the other
.
Speaker 3 (19:08):
Wow.
Speaker 2 (19:09):
Blew my mind, and then I had just met my future
husband from Israel, gal he wasan amazing man.
Yeah, so my journey has beenreally enchanting, adventurous
for years and, wow, it hasenriched my life so much.
And that's another.
You know what?
Speaker 3 (19:26):
There's something there on, I think, on your mom's
side, of something's got to bethere, because I know you're Ida
.
Speaker 2 (19:33):
My mother's, ida.
I think it's amazing.
I don't understand it.
There's something there.
I know it's Italian, jewish,that's it.
We're just all.
Speaker 3 (19:44):
That's what we are Absolutely yeah and I love it.
I wouldn't change anything fora minute, for anything.
Speaker 2 (19:50):
Me neither.
Definitely we love ourcommunity here.
So I'm going to kind of wrap itup here, but I want you to tell
me again about the expansion ofthe business and any other type
of information you want toshare.
Speaker 3 (20:05):
So, as of now, like I said, we have an active
location on Griffin Road, whichis Dania, fort Lauderdale, an
active location on HollywoodBoulevard and 46 in Hollywood,
and we're in the process now ofopening two more locations in
the South Florida area.
And so it's it's there'sdefinitely a lot of expansion
(20:26):
happening.
It's exciting, you know, it's ahealthy, a healthy fear of
making sure things go the rightway and, thank God, we have good
people by our side.
I mean we have, uh, like I said, I'm I'm very grateful, as I
was raised, really just aboutthe people around you that
surround you.
Yeah, like with the great cpa,fantastic, uh, different
(20:48):
attorneys with with whether it'swith with lease attorneys and,
uh, general law, you know, andgreat friends that really
surround you and give you reallygood counsel on certain things
and you meet just fantasticpeople along the way.
And the expansion, you know,down the road, you never know,
be open, maybe if somebody wantsto do a partnership or maybe a
(21:08):
managing partner or maybeinvestors, that's something that
could happen down the road.
Yeah, you know we've never donethat before, but it's something
that obviously could happendown the road.
Yeah, you know we've never donethat before, but it's something
that obviously could happen.
Yeah, um and uh.
Franchise and uh.
A franchise not like mostpeople would think, where it's
fast food, it's frozen cuz.
Franchise just means you'reyou're keeping that same style,
the same name, same brand, samefood, same concept and making it
(21:33):
, keeping it fresh, you know.
So there's so much on thehorizon that, so many
possibilities that we have, andwe're just really beyond blessed
and thankful to God number onefor allowing this lot in our
life to happen and for fantasticpeople that are right next to
us.
So we're really grateful.
Speaker 2 (21:52):
Yeah, we have a wonderful community you have.
We have a beautiful familytogether.
I'm so glad you joined me.
I've said that.
Speaker 3 (21:59):
Thank you, I appreciate it.
I love that.
Speaker 2 (22:01):
Yeah, I have one of those.
Speaker 3 (22:03):
I have one of those out front.
I should have brought it backhere.
Speaker 2 (22:06):
Do you know what it says?
Do you see what it says?
Speaker 3 (22:07):
It says no, this kitchen will be closed today
because of illness.
I'm sick of cooking.
Speaker 2 (22:12):
Yeah, you know where I'm going, right For dinner.
Speaker 3 (22:15):
I yeah, so you know where I'm going, right for
dinner, I do.
Speaker 2 (22:16):
I think I do yeah.
I'll see you soon.
Speaker 3 (22:19):
There you go, I'll be waiting for you.
I like that, my uncle God.
Speaker 2 (22:23):
Rest his soul.
He reminds me of Uncle Joe.
Speaker 3 (22:26):
He was a great cook, I know.
I heard stories about him.
Speaker 2 (22:29):
Okay, we got to wrap this up.
Speaker 3 (22:30):
I don't want to get any exciting here.
We should have a part two.
Speaker 2 (22:33):
Huh.
Speaker 3 (22:34):
We should have a part two.
Speaker 2 (22:35):
We will, we definitely will I like it.
Yes, encore.
So Antonio's Pizza Hollywood,dania Beach, long-time business,
local business, south Floridabusiness expanding.
Great vision, great family,great food, great everything.
Speaker 1 (22:53):
Thank you.
Speaker 2 (22:53):
So happy, you joined me Thank you very much.
Watch for this podcast again.
I'm.
I hopefully won't be as twistedand tongue twisted, but you
know I'm kidding, I'm real, I'mreal.
Speaker 3 (23:06):
Exactly.
You know what I think that'simportant.
Like you said, relatable, goodenergy, attitude, ask questions
and live, love and laugh.
I think all that sumseverything up.
I think it's beautiful Amen,amen.
Speaker 2 (23:19):
All right, my dear cousin Antonio Pizza.
Extraordinaire real estate LeeOhlone.
Speaker 3 (23:27):
South Florida real estate we're out of here.
Speaker 2 (23:29):
Have a blessed day, everyone.
All right, see you later.
Love you, thank you, love youtoo.
Speaker 1 (23:33):
Bye.
Thanks for joining us on RealLife with Leigh.
If you love the show and it'shelped you in any way, please
subscribe and leave us yourcomments.
We're all about helping eachother in the community and we're
so appreciative of you.
You're invited to share thisepisode on social media and with
someone you know.
(23:54):
Tune in next time to learn moreabout life in South Florida and
real life with Lee.
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