December 12, 2024 • 31 mins
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Speaker 1 (00:00):
The Michael Berry Show.
Speaker 2 (00:01):
Oh can you play something nice? That's Italian? I posted
the other day, and people thought I was joking. I said,
of Tilman Fritita's many accomplishments in his life. He's the
(00:22):
largest private restaurant owner.
Speaker 3 (00:26):
That is a non public company. He took his company
back private.
Speaker 4 (00:29):
He's the largest private.
Speaker 3 (00:30):
Restaurant company owner in America. He owns multiple casino, multiple hotels,
way more hotels than you.
Speaker 4 (00:41):
Whatever it is, that's your Italian.
Speaker 3 (00:43):
That's what you're using for Italian. That's not even it's
not even distinctly Italian. Hey, we got to play Tracy
Chapman and Pavarotti in that duet at that open air
concert at some point, not right now. That one gets
(01:05):
me every time. Tracy Chapman's just sitting there being so cool,
but she's going, man, is this really happening? And Paver
Rody he doesn't even move. He's got his whole body
is an instrument, and he just stands there and it
just this comes out of him.
Speaker 5 (01:20):
Man.
Speaker 4 (01:22):
Oh, it's glorious.
Speaker 3 (01:23):
Glorious anyway, So I said, the largest restaurant owner run
a private restaurant owner in America.
Speaker 4 (01:31):
That's a big deal.
Speaker 3 (01:33):
On many casinos, many hotels, high end hotels all over
the country. And oh, by the way, paid two point
two billion dollars to have an NBA franchise. That's not
an easy thing to do, you know, the King of
Galas and this guy's had a lot of accomplishments, but
of course, the most people know him for the pinnacle
(01:56):
of his career success, which was recently becoming a Michael
Berry Show sponsor. Tillman's one of those guys that I've
known for twenty five years. In those guys, you know,
always feel like they're too big to quote unquote advertise,
and I don't ask them to do it, but then
everybody they talk to is like, man, you know, Michael
mentioned you on the air, and eventually they realize we
(02:18):
should be partnering and supporting the show. So he did,
and it's his career pinnacle until it leaked out two
days ago that Donald Trump is naming him ambassador to Italy.
It is true, supposedly, yeah, it is.
Speaker 4 (02:38):
Yeah. How cool is that?
Speaker 3 (02:41):
How cool is that he'll open a restaurant in Florence
within within the month.
Speaker 4 (02:46):
I mean, it's just it's just what he's going to do.
Speaker 1 (02:49):
Huh.
Speaker 3 (02:50):
It will not be a Joe's crapshack, I assure you,
and and he'll he'll set out to make it the
best damn restaurant in all of Roma or Milan, or
maybe all of them. Maybe you just never I love it.
Bubba Gump is not a ramon. Now you're making Tillman jokes.
And if he hears about this, he's gonna think I'm
making jokes at this expense. And I love Tilman. We
(03:12):
have a good friendship. But it's like Trump. You don't
make jokes about it. That's it's not that kind of relationship.
So I gave Emily the task of tracking down the
owner of vincentto this this restaurant, and we have him
on the line.
Speaker 4 (03:28):
Is it Ricardo or Richardo?
Speaker 1 (03:32):
It's a Ricardo.
Speaker 4 (03:34):
But why do we need two seas?
Speaker 1 (03:38):
Because wise I'm thinking I'm a Spanish guy, but I'm
Italian and I did don't change my name when I
came to America in Riqui or Rico. My name is Ricardo.
My I'm gonna called me in this way, So Riccardo,
two seas.
Speaker 3 (03:55):
You and I have a lot in common because my
mother named me Michael. She never wanted me called Mike.
So to this day, I don't let anybody call me
Mike unless they're black, because blacks naturally call me Mike,
and I don't think they can help it, and I
just I answer to it. But nobody else do I
allow to call me Mike. So in that sense, I'm
from Orange, Texas and you're from where Palermo.
Speaker 1 (04:19):
No, No, Palermo is a ccily is Peruja Puja, central
part of Italy. It is just in the heart of Italy.
It's very close to Florence and very close to a
Cisi in the town of San Francis.
Speaker 4 (04:35):
Yes, of course St.
Speaker 3 (04:36):
Francis of ASSISI so you do a good Italian accent,
really you do?
Speaker 1 (04:44):
I mean I'm not faking it.
Speaker 3 (04:45):
Well, that's real action.
Speaker 1 (04:48):
Yes. When I moved here he had thirteen I mean
I couldn't speak any word in English. And yeah, I
mean I don't change.
Speaker 3 (04:57):
Will I will tell you what I told my youngest son, Crockett. Crockett,
never change.
Speaker 4 (05:03):
It's a great accent. It's it's an asset here. People
love it.
Speaker 3 (05:07):
Of all the accents in the world, Ramone ranked the
accents of the world that we would most you.
Speaker 4 (05:13):
Would put Spanish before Italian.
Speaker 1 (05:18):
Girls.
Speaker 4 (05:18):
I'm talking about a dude. He's a dude. He's a
dude just for dudes. Huh.
Speaker 3 (05:23):
You put friends above Italian, not me. I think this
right here, I like, well, like what this guy's working
right here?
Speaker 4 (05:29):
Yeah? Does he ham it up a little? Maybe? You
know what? I hope he does.
Speaker 3 (05:32):
I like to think he does. It's a smart business. No,
he's not going to say a rividertcy.
Speaker 4 (05:37):
I'm sorry.
Speaker 3 (05:37):
I have a producer named Ramon and he sometimes interrupts
the show. So how did you start, Vincento.
Speaker 1 (05:45):
At the basic? Yeah, Vincanto is, we started two years
ago and basically I was a gentleman manager in an
other place and another went back. I was making a
happy the owner, so I decided why not to open
my own wine bar. But I created an LLC with
(06:09):
six different partners, and I'm the co owner together with
these guys and also co manager together with Georgio the
main investor, together with me. So basically we open this
wine bar, shopper, little shopper. We are selling a niche
wines and also we have the kitchen and my consult antony, Hey,
(06:33):
look you better to cook a well line in that
area of a Houston because the people they are pretending
that good food. In fact, I mean the kitchen is
doing pretty well. We have two amazing cooks from Argentina,
husband and wife. I'm also one of the chefs together
(06:54):
with the Stephanie the other investors. So it's kind of
very unique and very versatile, eclectic space. And yeah, we
are not inventing the wheel, and for us, it's important
they approach that we have with the with customers because
we are not making a lot of volumes, but we
(07:18):
are hoping that the customers that they're coming back and
we wanted to treat them well. So but everybody, everybody
at the same level.
Speaker 3 (07:31):
So I don't know if I like that everybody at
the same level, because I want to come in and
get just a little bit better than everybody else.
Speaker 4 (07:39):
Not a lot better.
Speaker 3 (07:40):
I just want to feel like I'm getting a little bit. Ricardo,
does your wife work there with you?
Speaker 1 (07:46):
My wife she's a successful attorney on the oil and
GASA and but basically she's helping me. She's giving me
advice and uh, basically, uh, she's she's solving a lot
of problems for me because I'm doing a lot of accounting,
(08:10):
a lot of back office, and then with her experience,
basically she can help me in something that is pretty
easy for her.
Speaker 3 (08:22):
All right, hold on, hold on, he's Ricardo Guri Guerri
and it's vincanto v I n essay into hold on.
Speaker 4 (08:32):
That's why I had my guitar probably out of tune.
Speaker 1 (08:36):
Now you might have to edit that.
Speaker 4 (08:38):
This is Mark Chestnut enjoy Bizaar of Talk radio.
Speaker 3 (08:45):
That is on YouTube and about once a year I
go back and and watch it. And it's an outdoor
concert and it is the most powerful thing in the world.
We hear on The Michael Berry Show live in caricatures,
So you know, if you're going to Japan, we think of,
(09:06):
you know, World War two and sushi and sumo wrestling.
We kind of keep everything very simple, very simple. Everything
is a caricature. So when Ricardo came on, we immediately
thought about, you know, Pavaratti and that concert and Charcuteri Ricardo.
When my assistant Emily came in and needed a rushed
(09:27):
charcuterie board, do you remember this, Yeah?
Speaker 1 (09:33):
I remember. She was in Russia for something important.
Speaker 3 (09:39):
And everything I do is important, whether it's important or not.
Speaker 4 (09:43):
Did you notice how many tattoos she had?
Speaker 1 (09:47):
Uh, yes, I know it is she's a she's a
I like her tattoos. Do you have tattoos? I don't
know what. And no. And I just because I'm older.
I'm forty three, a three heater, so I think that
when the people are younger, they are better on my
(10:08):
young people.
Speaker 4 (10:10):
Well, she's in her thirties. You wouldn't guess it, but
she's in her thirties.
Speaker 1 (10:14):
I was thinking twenty one, twenty two.
Speaker 3 (10:16):
Yeah, no, she looks very young, but she's she worked
for me ten years ago. You can believe that.
Speaker 4 (10:23):
I have to tell you.
Speaker 3 (10:24):
So, Ramona and I had the charcoteri and it was fantastic,
Thank you.
Speaker 1 (10:31):
Thank you. Yeah, we are trying to have a Italian
cheese and meat. We have a local supplier, so it's
a select food and yeah, because we wanted to offer
something that is different.
Speaker 4 (10:48):
From So that was my question.
Speaker 3 (10:50):
Do you have do you do you struggle to get
anything from Italy that you would really like to have
or are you able to get everything?
Speaker 5 (11:00):
Not?
Speaker 1 (11:00):
Not really so my mama sometimes when she's flying to
the United States, she's trying to smuggle some meat. But
last time in October, she got busted by the little
dog at the custom patroller and she was crying because saying,
come on, this is for my son. She needs he
(11:20):
needs met the charcuter but they de sized everything from her.
So not easy, not easy and very expensive, especially for
the cheese because Regiano Granda Padano this is a specialty cheeser.
Here you have a higher taxes and for a meter
(11:45):
is not allowed, especially for the good ones like for example,
the panchette salami similar that, especially because it's related to
the FDA, and I don't want to have a diseasy
inside the meet that can of spread out here in
(12:06):
the United States. So they are very stricter and not
easy to find the good quality price ratio. So if
we wanted the original staff, we have to pay a premium.
So for this reason, our Squity board, I mean it's
not expensive, it's part of the market, but for us
(12:27):
it is important the presentation. So I want to give
you the board and everything just to present in a
different way because in it to go boxes.
Speaker 3 (12:38):
It's kind of sad, yeah, no it is, but the
fact that you gave her the board and trusted her
to bring the board back now you weren't there yesterday
when she brought it back. But my wife's no thank
you to her for having rushed it was please take
the boards back and will buy your meal there.
Speaker 4 (12:58):
So I asked her what she had, and I made
a note.
Speaker 3 (13:02):
She went in yesterday and she had a calamari and
vincanto salad and she said it was delicious, and she
had a glass of wine and she was So I
would like to think that people will reward such gestures
because in a world of big box stores and multinational corporations,
(13:23):
you know, this guy chasing his passion in his little
vincanto you know, Italian market wine shop. That's the kind
of businesses we want to keep in business.
Speaker 4 (13:36):
Ricardo, you mentioned the FDA.
Speaker 3 (13:38):
So my kids are from Ethiopia, and when we have
friends who.
Speaker 4 (13:41):
Are Ethiopian who go to Ethiopia.
Speaker 3 (13:43):
And come back, they have to smuggle certain Ethiopian food
products that we want back into the country that you
can't get here. My wife's from India, yes, so we
have to have food products smuggled in from India. The
FDA is not here to protect people. I have a
friend who owns a place called Laboucherie and He's Italian.
(14:06):
French came to Spring twenty years ago and they do
these stuffed meats and things like that. And beef tallow,
which has been Robert F. Kennedy's big push, was very natural.
Beef tallot has so many benefits and nobody does it anymore.
I said, Jason, if I can get you a market
for beef tallow. So I called a friend of mine
(14:27):
that owns Federal American Grill not far from you, and
I said, Hey, would you be willing to use beef
tallow if I can get you, I can get it
provide will you buy from Laboucherie. I'd like to build
up his restaurant business and bring back beef tallow And
he said, I would love to. It's hard to get.
You know, women put it on their skin. It has
all these benefits. And he said, well, Michael, I started
the process based on our call. He has an FDA
(14:49):
inspector full time because he is a meat processing plant
for all these things. But so much of what is
supposed to protect us in this country, Ricardo is actually
just protecting something that a lobbyist interest from red dye
in the in the foods is terrible for kids or
the fake sugars. Hold on just a second, Riccardinal lifestyles
are not so rich and famous are as.
Speaker 1 (15:11):
I call it the Michael Berry Joe.
Speaker 4 (15:15):
Ricardo pronounced your last name for me. Please.
Speaker 5 (15:19):
It's a Guerieri translate GUERRIERI so translated that means warriors basically,
And I know it's difficult.
Speaker 4 (15:34):
No, it's Gueri Edi.
Speaker 5 (15:35):
I got it.
Speaker 3 (15:36):
I just needed to know.
Speaker 1 (15:39):
The problem is that we did. The teachers when over
my my kids, they can't pronounce it, so they're calling
just for the first name.
Speaker 3 (15:49):
All right, Ricardo, I'm gonna I'm gonna read your menu
to you so people notice. And there are things that
I noticed that are I don't want to say missing,
but that a lot of people when you kind of
have an idea of what you're walking into, and I
want you to tell me, you know, we're these space limitations.
Speaker 4 (16:06):
Was this trying to cross you?
Speaker 1 (16:08):
You know?
Speaker 3 (16:08):
Because proper use of your kitchen I've come to learn
from people like Russell Lebara and Johnny Caraba and Tony
Vallone and Tilman Fertita. That's that's how you get food
out on time, consistently, properly. You can't serve everything all
the time, so your appetizers don't my glasses. Let me
(16:28):
move my mic olive mix, which is mixed olives and
kalamado olives, popcorn patatas critas. That's French fries for you,
ramon calamari, free tea fried fried goat cheeseballs. Then your
share a boles are anchovy crostinos, preshido, proscheto, crostinos, antipasto, skewers,
(16:52):
bruschetta tre color or tricolore, sarsana ro which is six
rolls composed of cucumbers, rakota, smoked salmon, avocado, salt and pepper, balsamic,
vinegar and sesame seeds. Salads are ponzanea, caprice, caprece, vincanto
(17:14):
and avocado savice, which sounds delicious. And then your boards
is what we got are the basic charcuterie, the cheese,
the crostini, and then the grand board. I have to
tell you we make our charcuterie at home. My wife
prides herself on a big, elaborate charcuterie. A lot of
times in the afternoon I do a morning show and
(17:35):
then an evening show, and in the early afternoon I'll
have someone over and maybe a show sponsor. It may
be a politician, it may be a writer, professor, somebody
that I'm interested in. And my wife will make this
big charcuterie board and she takes pride in that, but
occasionally we have to buy one. And she remarked that
your prices are very good. It was twenty two dollars
(17:58):
for a charcuterie board and thirty six dollars for the
grand board, which is grande board, which is the three cheeses,
three meats by get mustard, cornish, honey, fruit and nuts.
I mean, some people I think that's expensive, but in
on the West side of Houston, with that level, with
(18:19):
that quality of ingredients, that's a pretty good price.
Speaker 1 (18:23):
Yeah. And especially we are okay to cut a little
bit maca on food because at the end of the day,
all the food, all these menu that we created, it's
something to pare well with wine because at the end
of the day we are a wine shopper. And then
(18:44):
I'm prouder to tell you that the selection of food
is pretty big to be a wine bar. So but
it's it's what Italians are good to do to pare
food and wine.
Speaker 4 (18:59):
And I'm I'm happy, Ricardo.
Speaker 3 (19:02):
I will tell you that many is the day that
I don't eat a traditional entree. My wife and I
will have a charcuterie board and a glass of wine
and that is our dinner. And I can do proteins.
I can stay away from carbs. I don't feel full.
It's a little bit lighter and it's great flavors, so
(19:25):
I get it. But I'm gonna ask you a question.
And I'm not trying to tell you to change it, obviously,
because you're doing what you're doing well. But I would
ask you if you were going to add one thing,
especially because the marketplace has this idea of you know,
what Italian food is, even though you're a wine bar.
Would it be a lasagna? I'm thinking of something you
(19:47):
could make in bulk, right, you can make before people
got there and then carve out.
Speaker 4 (19:52):
Have you ever thought about that?
Speaker 1 (19:54):
Yes, sir, And thanks for tell you about death, because
we did a weddinger and we did a special dinner
for some Japanese executive for a chemical company, and basically
we prepare homemade lasagna on Christmas. I have already a
(20:19):
customer that they are super nice, Ken Rosanna, that they
asked me, Hey, can you do homemade lasagna for us?
We are paying whatever is necessary to pay, but instided
to go to Olive Garden. We prefer to buy from you.
Speaker 3 (20:37):
Oh I'm flattered, but Ricardo, let me ask you a question.
I think if you were honest about it. So we
ated a little French restaurant the other day, not far
from you, called.
Speaker 4 (20:48):
Bistro five five five.
Speaker 3 (20:50):
It used to be yeah, and so we just wanted
to taste last night. We just wanted a taste of dessert.
And they have a tiny little kitchen and a tiny
little space. They had to lean over our table to
get to wine bottles, and we love that. Right, you
feel like you're in Paris at this moment. And so
when we ordered the dessert, it was pistachio ice cream,
(21:12):
but it was in a like a glass. And clearly
what they do is during the off times they prepare
this and they put it in the freezer. And I
was telling my wife, this is brilliant because now any server,
not just your server, but anybody from the kitchen can
go grab that, bring it to the table and put
it down, and you're saving time and you're saving space.
(21:32):
I think if you were to call it, you know,
Ricardo's Mama's lasagna, and you made it, and even if
you made one per day, and when it's gone, it's gone.
And you cut up the pieces and they're already placed,
and you warm it and bring it up. I think
if you were honest about that, I wouldn't mind, because
I don't mind lasagna being warmed. I don't need it
cooked to order, If that makes sense. Hold on a second, Ricardo,
(21:55):
we're redoing the menu here, ring on.
Speaker 1 (21:57):
That's what we do time, like cup Eri. Shall you
know if.
Speaker 3 (22:13):
If you worked at Papasito's, as I did in the
early nineties, you would get tired of the mambo kings.
And if you work at a lot of restaurants, you
get tired of was it Jose Feliciano, Police Navidad?
Speaker 4 (22:33):
Or people get tired of all I want for Christmas?
Right about this time?
Speaker 3 (22:39):
About the first time you hear it, you go, that's
good enough. It's always funny when you when you work
at an ethnic restaurant and they have songs that they
clearly have on loop because they're lazy, and the staff
is singing along to the song, but they don't speak
English well they've heard that song a lot of times.
If I owned Ben Santo, we just have Barbaratti on
(23:04):
loop just the whole time, and you think, well, that
would get tiresome only for the staff, because you're only
in there long enough to go, Wow, great song, list
great song.
Speaker 4 (23:14):
Do you program the music?
Speaker 3 (23:15):
Ricardo?
Speaker 1 (23:18):
Yeah, mainly me and Aaron. He don't sound Italian, Aaron
Fader is. He's a great guy working together.
Speaker 4 (23:31):
Yeah, but he's not Italian.
Speaker 1 (23:34):
No, No, he's not Italian. But he did plays. But
sometimes I'm playing, he.
Speaker 4 (23:40):
Might try to slip the erasure in there. Hold on.
Speaker 3 (23:42):
I got an email from a fellow named Arturo Barrera
and he says, Zar, enjoy your show. Listen every chance
I get. You're talking to Ricardo right now.
Speaker 4 (23:51):
Great guests. You mentioned Laboucherie. I know Jason and Barrett.
That's the lab people.
Speaker 3 (23:56):
Oh yes, I am one of the daily government inspectors there.
But please clarify it's us D, a food safety inspection
service that is there daily, not the FDA. God bless
fair enough. Okay, So I got one segment with you recarded.
I got a bunch of questions I need you to
answer fast. Okay, yes, and I want you to add
(24:17):
to the end of every world.
Speaker 1 (24:18):
Okay, okay, okay.
Speaker 4 (24:23):
What is the hardest part.
Speaker 3 (24:25):
About running a small business that people would not expect?
Speaker 1 (24:31):
Back office doing quick books, doing payrolls and heavy controller
on everything.
Speaker 4 (24:41):
Okay, and you're having to do that yourself.
Speaker 1 (24:45):
Mostly yeah, mostly by myself. The other manager, Georgio, he's
doing other stuff, but mostly me. And when you don't
tell nobody that's alting you the day, maybe you have
to clean out so the flora.
Speaker 4 (25:02):
Yeah, that's part of it. I get that.
Speaker 3 (25:04):
But did you have any background in that?
Speaker 5 (25:09):
Uh?
Speaker 1 (25:10):
Yeah, I mean for four years I was a general
manager in another wine wine shopper, which and I started,
yeah with Vinology, that is Vinology that is located on Westill, Okay.
And it's a great place for me to to grow.
Speaker 4 (25:26):
Okay.
Speaker 1 (25:27):
But yeah, my back my background is completely different. In Italy,
I was I was a policeman.
Speaker 4 (25:33):
So oh wow, Okay.
Speaker 3 (25:35):
What is what is the biggest challenge financially.
Speaker 1 (25:39):
To what you do?
Speaker 3 (25:40):
What is the biggest challenge with regard to the money?
Speaker 1 (25:43):
The biggest The biggest challenge is to of course make
a profit, because in this business is a matter of
volume or profitability. So make sure that what you are buying,
you are reselling with a healthy margin that can sustain
(26:07):
your employees and give a more uh distribution to the
other business partner.
Speaker 3 (26:16):
All right, Riccardo, I'm gonna ask you a question, and
you have you have to pick one or the other.
You can't say both, Okay, Which one would help your
business more? Having more people walk in the door or
being able to keep your costs down better?
Speaker 4 (26:29):
Which one of those is more.
Speaker 3 (26:30):
Important right now?
Speaker 1 (26:33):
Volume? Having more people?
Speaker 3 (26:35):
Yeah, and so for your lunch and dinner or your
because your wine, bard, I mean, how do you do during.
Speaker 1 (26:41):
Branch lanche and dinner and also private event? And we
are open to do whatever the castomer are asking.
Speaker 3 (26:52):
So Emily, my assistant was very impressed. She said that
you don't charge any fees for a private event. You
just have minimum because you have to staff that. And
she said, I don't know why they don't get more
private events. Does that seem like good a good strategy.
Speaker 1 (27:08):
I don't want to overcharge and the competition is tough.
I'm not reinventing the wheel. There are beautiful places around us.
We are just a small player that we want to
make happy. People, and yeah, I mean, if you're coming,
(27:29):
I give you the entire space. The important thing is
I can make at least the same money without you.
So for that reason, there is a minimum. Yeah, that
is all about the food.
Speaker 3 (27:43):
Okay, wine, you think we can do that lasagna thing
we talked about.
Speaker 1 (27:49):
Of course, I mean I did it for the Japanese guys.
I can do for you.
Speaker 3 (27:53):
Tell me no, no, But here's what I'm saying, just
let's just try this out.
Speaker 4 (27:57):
Let's just try this out.
Speaker 3 (27:59):
So we just put on the menu Mama's lasagnya and
then you explain because if you explain to people when
they ordered, hey we make it in Balked and then
we heat it when you bring it out. Said okay,
and you could sell it at cost because that gives
people a dinner option. Because truth be told, and I
have to admit this. We're still going to come back.
(28:20):
But we needed dinner last night, my wife and I
and we weren't and I only eat once a day,
so if I'm in the mood for a hearty meal,
so we tried Bistro five five five. We'll be back
when we're on that side of town. But I think
just one kind of heavier entree. That's easy that you
don't have to have a running kitchen because the cost
of a kitchen.
Speaker 4 (28:38):
Just think on it, think on Ricardo.
Speaker 1 (28:40):
Yes, yes, yes, I can get it. Is a great idea. Okay,
it's then the thanks for their death life.
Speaker 4 (28:47):
Okay.
Speaker 3 (28:47):
How much time do you need in advance for people
that are calling for a charcuterie plate?
Speaker 1 (28:53):
Uh, I mean same as any you need twenty minutes.
And the Luciana or Pablo, they they are doing right
on time.
Speaker 3 (29:03):
Oh, I thought, yeah, okay, all right, Well I'm less
impressed if you'll just do it on the spot.
Speaker 4 (29:08):
I thought you did it for us like as a who.
Speaker 1 (29:11):
Yeah, of course on the spot. Ten minus if you
have if you're calling me twenty minutes if you are
over there, yeah, ten minutes is going to be.
Speaker 3 (29:22):
Okay, explain very quickly where Vincanto is located. You had
twenty seconds.
Speaker 1 (29:29):
Vincanto is located in the west part of Houston on
Memorial and Gas never inside the belt eight eight and
we are in a Memorial area, and we are a
wine bar, wine shop and bistro.
Speaker 4 (29:47):
Okay, quickly, twenty seconds. In Italian go.
Speaker 1 (29:52):
And Italiano ceric okay, Vincanto and your posto the you
know Borno in Chibo.
Speaker 3 (30:04):
So notice how much more succinct he was in Itian.
Speaker 4 (30:08):
It was like, oh, I went right into it. Hold
with me for just a moment. If you would record,
I would to talk to you allf air. Well done.
Speaker 1 (30:16):
Thanks.
Speaker 3 (30:17):
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(30:38):
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Speaker 4 (30:46):
The Michael Berry Show and Podcast is produced by Ramon Roeblis,
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Speaker 3 (30:53):
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Speaker 4 (31:00):
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Speaker 3 (31:03):
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into our production. Where possible, we give credit, where not,
(31:26):
we take all the credit for ourselves. God bless the
memory of Rush Limbaugh.
Speaker 4 (31:31):
Long live Elvis, be a simple.
Speaker 3 (31:35):
Man like Leonard Skinnard told you, and God bless America. Finally,
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Hope at eight seven seven seven one seven PTSD and
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The Michael Berry Show.
Speaker 2 (00:01):
Oh can you play something nice? That's Italian? I posted
the other day, and people thought I was joking. I said,
of Tilman Fritita's many accomplishments in his life. He's the
(00:22):
largest private restaurant owner.
Speaker 3 (00:26):
That is a non public company. He took his company
back private.
Speaker 4 (00:29):
He's the largest private.
Speaker 3 (00:30):
Restaurant company owner in America. He owns multiple casino, multiple hotels,
way more hotels than you.
Speaker 4 (00:41):
Whatever it is, that's your Italian.
Speaker 3 (00:43):
That's what you're using for Italian. That's not even it's
not even distinctly Italian. Hey, we got to play Tracy
Chapman and Pavarotti in that duet at that open air
concert at some point, not right now. That one gets
(01:05):
me every time. Tracy Chapman's just sitting there being so cool,
but she's going, man, is this really happening? And Paver
Rody he doesn't even move. He's got his whole body
is an instrument, and he just stands there and it
just this comes out of him.
Speaker 5 (01:20):
Man.
Speaker 4 (01:22):
Oh, it's glorious.
Speaker 3 (01:23):
Glorious anyway, So I said, the largest restaurant owner run
a private restaurant owner in America.
Speaker 4 (01:31):
That's a big deal.
Speaker 3 (01:33):
On many casinos, many hotels, high end hotels all over
the country. And oh, by the way, paid two point
two billion dollars to have an NBA franchise. That's not
an easy thing to do, you know, the King of
Galas and this guy's had a lot of accomplishments, but
of course, the most people know him for the pinnacle
(01:56):
of his career success, which was recently becoming a Michael
Berry Show sponsor. Tillman's one of those guys that I've
known for twenty five years. In those guys, you know,
always feel like they're too big to quote unquote advertise,
and I don't ask them to do it, but then
everybody they talk to is like, man, you know, Michael
mentioned you on the air, and eventually they realize we
(02:18):
should be partnering and supporting the show. So he did,
and it's his career pinnacle until it leaked out two
days ago that Donald Trump is naming him ambassador to Italy.
It is true, supposedly, yeah, it is.
Speaker 4 (02:38):
Yeah. How cool is that?
Speaker 3 (02:41):
How cool is that he'll open a restaurant in Florence
within within the month.
Speaker 4 (02:46):
I mean, it's just it's just what he's going to do.
Speaker 1 (02:49):
Huh.
Speaker 3 (02:50):
It will not be a Joe's crapshack, I assure you,
and and he'll he'll set out to make it the
best damn restaurant in all of Roma or Milan, or
maybe all of them. Maybe you just never I love it.
Bubba Gump is not a ramon. Now you're making Tillman jokes.
And if he hears about this, he's gonna think I'm
making jokes at this expense. And I love Tilman. We
(03:12):
have a good friendship. But it's like Trump. You don't
make jokes about it. That's it's not that kind of relationship.
So I gave Emily the task of tracking down the
owner of vincentto this this restaurant, and we have him
on the line.
Speaker 4 (03:28):
Is it Ricardo or Richardo?
Speaker 1 (03:32):
It's a Ricardo.
Speaker 4 (03:34):
But why do we need two seas?
Speaker 1 (03:38):
Because wise I'm thinking I'm a Spanish guy, but I'm
Italian and I did don't change my name when I
came to America in Riqui or Rico. My name is Ricardo.
My I'm gonna called me in this way, So Riccardo,
two seas.
Speaker 3 (03:55):
You and I have a lot in common because my
mother named me Michael. She never wanted me called Mike.
So to this day, I don't let anybody call me
Mike unless they're black, because blacks naturally call me Mike,
and I don't think they can help it, and I
just I answer to it. But nobody else do I
allow to call me Mike. So in that sense, I'm
from Orange, Texas and you're from where Palermo.
Speaker 1 (04:19):
No, No, Palermo is a ccily is Peruja Puja, central
part of Italy. It is just in the heart of Italy.
It's very close to Florence and very close to a
Cisi in the town of San Francis.
Speaker 4 (04:35):
Yes, of course St.
Speaker 3 (04:36):
Francis of ASSISI so you do a good Italian accent,
really you do?
Speaker 1 (04:44):
I mean I'm not faking it.
Speaker 3 (04:45):
Well, that's real action.
Speaker 1 (04:48):
Yes. When I moved here he had thirteen I mean
I couldn't speak any word in English. And yeah, I
mean I don't change.
Speaker 3 (04:57):
Will I will tell you what I told my youngest son, Crockett. Crockett,
never change.
Speaker 4 (05:03):
It's a great accent. It's it's an asset here. People
love it.
Speaker 3 (05:07):
Of all the accents in the world, Ramone ranked the
accents of the world that we would most you.
Speaker 4 (05:13):
Would put Spanish before Italian.
Speaker 1 (05:18):
Girls.
Speaker 4 (05:18):
I'm talking about a dude. He's a dude. He's a
dude just for dudes. Huh.
Speaker 3 (05:23):
You put friends above Italian, not me. I think this
right here, I like, well, like what this guy's working
right here?
Speaker 4 (05:29):
Yeah? Does he ham it up a little? Maybe? You
know what? I hope he does.
Speaker 3 (05:32):
I like to think he does. It's a smart business. No,
he's not going to say a rividertcy.
Speaker 4 (05:37):
I'm sorry.
Speaker 3 (05:37):
I have a producer named Ramon and he sometimes interrupts
the show. So how did you start, Vincento.
Speaker 1 (05:45):
At the basic? Yeah, Vincanto is, we started two years
ago and basically I was a gentleman manager in an
other place and another went back. I was making a
happy the owner, so I decided why not to open
my own wine bar. But I created an LLC with
(06:09):
six different partners, and I'm the co owner together with
these guys and also co manager together with Georgio the
main investor, together with me. So basically we open this
wine bar, shopper, little shopper. We are selling a niche
wines and also we have the kitchen and my consult antony, Hey,
(06:33):
look you better to cook a well line in that
area of a Houston because the people they are pretending
that good food. In fact, I mean the kitchen is
doing pretty well. We have two amazing cooks from Argentina,
husband and wife. I'm also one of the chefs together
(06:54):
with the Stephanie the other investors. So it's kind of
very unique and very versatile, eclectic space. And yeah, we
are not inventing the wheel, and for us, it's important
they approach that we have with the with customers because
we are not making a lot of volumes, but we
(07:18):
are hoping that the customers that they're coming back and
we wanted to treat them well. So but everybody, everybody
at the same level.
Speaker 3 (07:31):
So I don't know if I like that everybody at
the same level, because I want to come in and
get just a little bit better than everybody else.
Speaker 4 (07:39):
Not a lot better.
Speaker 3 (07:40):
I just want to feel like I'm getting a little bit. Ricardo,
does your wife work there with you?
Speaker 1 (07:46):
My wife she's a successful attorney on the oil and
GASA and but basically she's helping me. She's giving me
advice and uh, basically, uh, she's she's solving a lot
of problems for me because I'm doing a lot of accounting,
(08:10):
a lot of back office, and then with her experience,
basically she can help me in something that is pretty
easy for her.
Speaker 3 (08:22):
All right, hold on, hold on, he's Ricardo Guri Guerri
and it's vincanto v I n essay into hold on.
Speaker 4 (08:32):
That's why I had my guitar probably out of tune.
Speaker 1 (08:36):
Now you might have to edit that.
Speaker 4 (08:38):
This is Mark Chestnut enjoy Bizaar of Talk radio.
Speaker 3 (08:45):
That is on YouTube and about once a year I
go back and and watch it. And it's an outdoor
concert and it is the most powerful thing in the world.
We hear on The Michael Berry Show live in caricatures,
So you know, if you're going to Japan, we think of,
(09:06):
you know, World War two and sushi and sumo wrestling.
We kind of keep everything very simple, very simple. Everything
is a caricature. So when Ricardo came on, we immediately
thought about, you know, Pavaratti and that concert and Charcuteri Ricardo.
When my assistant Emily came in and needed a rushed
(09:27):
charcuterie board, do you remember this, Yeah?
Speaker 1 (09:33):
I remember. She was in Russia for something important.
Speaker 3 (09:39):
And everything I do is important, whether it's important or not.
Speaker 4 (09:43):
Did you notice how many tattoos she had?
Speaker 1 (09:47):
Uh, yes, I know it is she's a she's a
I like her tattoos. Do you have tattoos? I don't
know what. And no. And I just because I'm older.
I'm forty three, a three heater, so I think that
when the people are younger, they are better on my
(10:08):
young people.
Speaker 4 (10:10):
Well, she's in her thirties. You wouldn't guess it, but
she's in her thirties.
Speaker 1 (10:14):
I was thinking twenty one, twenty two.
Speaker 3 (10:16):
Yeah, no, she looks very young, but she's she worked
for me ten years ago. You can believe that.
Speaker 4 (10:23):
I have to tell you.
Speaker 3 (10:24):
So, Ramona and I had the charcoteri and it was fantastic,
Thank you.
Speaker 1 (10:31):
Thank you. Yeah, we are trying to have a Italian
cheese and meat. We have a local supplier, so it's
a select food and yeah, because we wanted to offer
something that is different.
Speaker 4 (10:48):
From So that was my question.
Speaker 3 (10:50):
Do you have do you do you struggle to get
anything from Italy that you would really like to have
or are you able to get everything?
Speaker 5 (11:00):
Not?
Speaker 1 (11:00):
Not really so my mama sometimes when she's flying to
the United States, she's trying to smuggle some meat. But
last time in October, she got busted by the little
dog at the custom patroller and she was crying because saying,
come on, this is for my son. She needs he
(11:20):
needs met the charcuter but they de sized everything from her.
So not easy, not easy and very expensive, especially for
the cheese because Regiano Granda Padano this is a specialty cheeser.
Here you have a higher taxes and for a meter
(11:45):
is not allowed, especially for the good ones like for example,
the panchette salami similar that, especially because it's related to
the FDA, and I don't want to have a diseasy
inside the meet that can of spread out here in
(12:06):
the United States. So they are very stricter and not
easy to find the good quality price ratio. So if
we wanted the original staff, we have to pay a premium.
So for this reason, our Squity board, I mean it's
not expensive, it's part of the market, but for us
(12:27):
it is important the presentation. So I want to give
you the board and everything just to present in a
different way because in it to go boxes.
Speaker 3 (12:38):
It's kind of sad, yeah, no it is, but the
fact that you gave her the board and trusted her
to bring the board back now you weren't there yesterday
when she brought it back. But my wife's no thank
you to her for having rushed it was please take
the boards back and will buy your meal there.
Speaker 4 (12:58):
So I asked her what she had, and I made
a note.
Speaker 3 (13:02):
She went in yesterday and she had a calamari and
vincanto salad and she said it was delicious, and she
had a glass of wine and she was So I
would like to think that people will reward such gestures
because in a world of big box stores and multinational corporations,
(13:23):
you know, this guy chasing his passion in his little
vincanto you know, Italian market wine shop. That's the kind
of businesses we want to keep in business.
Speaker 4 (13:36):
Ricardo, you mentioned the FDA.
Speaker 3 (13:38):
So my kids are from Ethiopia, and when we have
friends who.
Speaker 4 (13:41):
Are Ethiopian who go to Ethiopia.
Speaker 3 (13:43):
And come back, they have to smuggle certain Ethiopian food
products that we want back into the country that you
can't get here. My wife's from India, yes, so we
have to have food products smuggled in from India. The
FDA is not here to protect people. I have a
friend who owns a place called Laboucherie and He's Italian.
(14:06):
French came to Spring twenty years ago and they do
these stuffed meats and things like that. And beef tallow,
which has been Robert F. Kennedy's big push, was very natural.
Beef tallot has so many benefits and nobody does it anymore.
I said, Jason, if I can get you a market
for beef tallow. So I called a friend of mine
(14:27):
that owns Federal American Grill not far from you, and
I said, Hey, would you be willing to use beef
tallow if I can get you, I can get it
provide will you buy from Laboucherie. I'd like to build
up his restaurant business and bring back beef tallow And
he said, I would love to. It's hard to get.
You know, women put it on their skin. It has
all these benefits. And he said, well, Michael, I started
the process based on our call. He has an FDA
(14:49):
inspector full time because he is a meat processing plant
for all these things. But so much of what is
supposed to protect us in this country, Ricardo is actually
just protecting something that a lobbyist interest from red dye
in the in the foods is terrible for kids or
the fake sugars. Hold on just a second, Riccardinal lifestyles
are not so rich and famous are as.
Speaker 1 (15:11):
I call it the Michael Berry Joe.
Speaker 4 (15:15):
Ricardo pronounced your last name for me. Please.
Speaker 5 (15:19):
It's a Guerieri translate GUERRIERI so translated that means warriors basically,
And I know it's difficult.
Speaker 4 (15:34):
No, it's Gueri Edi.
Speaker 5 (15:35):
I got it.
Speaker 3 (15:36):
I just needed to know.
Speaker 1 (15:39):
The problem is that we did. The teachers when over
my my kids, they can't pronounce it, so they're calling
just for the first name.
Speaker 3 (15:49):
All right, Ricardo, I'm gonna I'm gonna read your menu
to you so people notice. And there are things that
I noticed that are I don't want to say missing,
but that a lot of people when you kind of
have an idea of what you're walking into, and I
want you to tell me, you know, we're these space limitations.
Speaker 4 (16:06):
Was this trying to cross you?
Speaker 1 (16:08):
You know?
Speaker 3 (16:08):
Because proper use of your kitchen I've come to learn
from people like Russell Lebara and Johnny Caraba and Tony
Vallone and Tilman Fertita. That's that's how you get food
out on time, consistently, properly. You can't serve everything all
the time, so your appetizers don't my glasses. Let me
(16:28):
move my mic olive mix, which is mixed olives and
kalamado olives, popcorn patatas critas. That's French fries for you,
ramon calamari, free tea fried fried goat cheeseballs. Then your
share a boles are anchovy crostinos, preshido, proscheto, crostinos, antipasto, skewers,
(16:52):
bruschetta tre color or tricolore, sarsana ro which is six
rolls composed of cucumbers, rakota, smoked salmon, avocado, salt and pepper, balsamic,
vinegar and sesame seeds. Salads are ponzanea, caprice, caprece, vincanto
(17:14):
and avocado savice, which sounds delicious. And then your boards
is what we got are the basic charcuterie, the cheese,
the crostini, and then the grand board. I have to
tell you we make our charcuterie at home. My wife
prides herself on a big, elaborate charcuterie. A lot of
times in the afternoon I do a morning show and
(17:35):
then an evening show, and in the early afternoon I'll
have someone over and maybe a show sponsor. It may
be a politician, it may be a writer, professor, somebody
that I'm interested in. And my wife will make this
big charcuterie board and she takes pride in that, but
occasionally we have to buy one. And she remarked that
your prices are very good. It was twenty two dollars
(17:58):
for a charcuterie board and thirty six dollars for the
grand board, which is grande board, which is the three cheeses,
three meats by get mustard, cornish, honey, fruit and nuts.
I mean, some people I think that's expensive, but in
on the West side of Houston, with that level, with
(18:19):
that quality of ingredients, that's a pretty good price.
Speaker 1 (18:23):
Yeah. And especially we are okay to cut a little
bit maca on food because at the end of the day,
all the food, all these menu that we created, it's
something to pare well with wine because at the end
of the day we are a wine shopper. And then
(18:44):
I'm prouder to tell you that the selection of food
is pretty big to be a wine bar. So but
it's it's what Italians are good to do to pare
food and wine.
Speaker 4 (18:59):
And I'm I'm happy, Ricardo.
Speaker 3 (19:02):
I will tell you that many is the day that
I don't eat a traditional entree. My wife and I
will have a charcuterie board and a glass of wine
and that is our dinner. And I can do proteins.
I can stay away from carbs. I don't feel full.
It's a little bit lighter and it's great flavors, so
(19:25):
I get it. But I'm gonna ask you a question.
And I'm not trying to tell you to change it, obviously,
because you're doing what you're doing well. But I would
ask you if you were going to add one thing,
especially because the marketplace has this idea of you know,
what Italian food is, even though you're a wine bar.
Would it be a lasagna? I'm thinking of something you
(19:47):
could make in bulk, right, you can make before people
got there and then carve out.
Speaker 4 (19:52):
Have you ever thought about that?
Speaker 1 (19:54):
Yes, sir, And thanks for tell you about death, because
we did a weddinger and we did a special dinner
for some Japanese executive for a chemical company, and basically
we prepare homemade lasagna on Christmas. I have already a
(20:19):
customer that they are super nice, Ken Rosanna, that they
asked me, Hey, can you do homemade lasagna for us?
We are paying whatever is necessary to pay, but instided
to go to Olive Garden. We prefer to buy from you.
Speaker 3 (20:37):
Oh I'm flattered, but Ricardo, let me ask you a question.
I think if you were honest about it. So we
ated a little French restaurant the other day, not far
from you, called.
Speaker 4 (20:48):
Bistro five five five.
Speaker 3 (20:50):
It used to be yeah, and so we just wanted
to taste last night. We just wanted a taste of dessert.
And they have a tiny little kitchen and a tiny
little space. They had to lean over our table to
get to wine bottles, and we love that. Right, you
feel like you're in Paris at this moment. And so
when we ordered the dessert, it was pistachio ice cream,
(21:12):
but it was in a like a glass. And clearly
what they do is during the off times they prepare
this and they put it in the freezer. And I
was telling my wife, this is brilliant because now any server,
not just your server, but anybody from the kitchen can
go grab that, bring it to the table and put
it down, and you're saving time and you're saving space.
(21:32):
I think if you were to call it, you know,
Ricardo's Mama's lasagna, and you made it, and even if
you made one per day, and when it's gone, it's gone.
And you cut up the pieces and they're already placed,
and you warm it and bring it up. I think
if you were honest about that, I wouldn't mind, because
I don't mind lasagna being warmed. I don't need it
cooked to order, If that makes sense. Hold on a second, Ricardo,
(21:55):
we're redoing the menu here, ring on.
Speaker 1 (21:57):
That's what we do time, like cup Eri. Shall you
know if.
Speaker 3 (22:13):
If you worked at Papasito's, as I did in the
early nineties, you would get tired of the mambo kings.
And if you work at a lot of restaurants, you
get tired of was it Jose Feliciano, Police Navidad?
Speaker 4 (22:33):
Or people get tired of all I want for Christmas?
Right about this time?
Speaker 3 (22:39):
About the first time you hear it, you go, that's
good enough. It's always funny when you when you work
at an ethnic restaurant and they have songs that they
clearly have on loop because they're lazy, and the staff
is singing along to the song, but they don't speak
English well they've heard that song a lot of times.
If I owned Ben Santo, we just have Barbaratti on
(23:04):
loop just the whole time, and you think, well, that
would get tiresome only for the staff, because you're only
in there long enough to go, Wow, great song, list
great song.
Speaker 4 (23:14):
Do you program the music?
Speaker 3 (23:15):
Ricardo?
Speaker 1 (23:18):
Yeah, mainly me and Aaron. He don't sound Italian, Aaron
Fader is. He's a great guy working together.
Speaker 4 (23:31):
Yeah, but he's not Italian.
Speaker 1 (23:34):
No, No, he's not Italian. But he did plays. But
sometimes I'm playing, he.
Speaker 4 (23:40):
Might try to slip the erasure in there. Hold on.
Speaker 3 (23:42):
I got an email from a fellow named Arturo Barrera
and he says, Zar, enjoy your show. Listen every chance
I get. You're talking to Ricardo right now.
Speaker 4 (23:51):
Great guests. You mentioned Laboucherie. I know Jason and Barrett.
That's the lab people.
Speaker 3 (23:56):
Oh yes, I am one of the daily government inspectors there.
But please clarify it's us D, a food safety inspection
service that is there daily, not the FDA. God bless
fair enough. Okay, So I got one segment with you recarded.
I got a bunch of questions I need you to
answer fast. Okay, yes, and I want you to add
(24:17):
to the end of every world.
Speaker 1 (24:18):
Okay, okay, okay.
Speaker 4 (24:23):
What is the hardest part.
Speaker 3 (24:25):
About running a small business that people would not expect?
Speaker 1 (24:31):
Back office doing quick books, doing payrolls and heavy controller
on everything.
Speaker 4 (24:41):
Okay, and you're having to do that yourself.
Speaker 1 (24:45):
Mostly yeah, mostly by myself. The other manager, Georgio, he's
doing other stuff, but mostly me. And when you don't
tell nobody that's alting you the day, maybe you have
to clean out so the flora.
Speaker 4 (25:02):
Yeah, that's part of it. I get that.
Speaker 3 (25:04):
But did you have any background in that?
Speaker 5 (25:09):
Uh?
Speaker 1 (25:10):
Yeah, I mean for four years I was a general
manager in another wine wine shopper, which and I started,
yeah with Vinology, that is Vinology that is located on Westill, Okay.
And it's a great place for me to to grow.
Speaker 4 (25:26):
Okay.
Speaker 1 (25:27):
But yeah, my back my background is completely different. In Italy,
I was I was a policeman.
Speaker 4 (25:33):
So oh wow, Okay.
Speaker 3 (25:35):
What is what is the biggest challenge financially.
Speaker 1 (25:39):
To what you do?
Speaker 3 (25:40):
What is the biggest challenge with regard to the money?
Speaker 1 (25:43):
The biggest The biggest challenge is to of course make
a profit, because in this business is a matter of
volume or profitability. So make sure that what you are buying,
you are reselling with a healthy margin that can sustain
(26:07):
your employees and give a more uh distribution to the
other business partner.
Speaker 3 (26:16):
All right, Riccardo, I'm gonna ask you a question, and
you have you have to pick one or the other.
You can't say both, Okay, Which one would help your
business more? Having more people walk in the door or
being able to keep your costs down better?
Speaker 4 (26:29):
Which one of those is more.
Speaker 3 (26:30):
Important right now?
Speaker 1 (26:33):
Volume? Having more people?
Speaker 3 (26:35):
Yeah, and so for your lunch and dinner or your
because your wine, bard, I mean, how do you do during.
Speaker 1 (26:41):
Branch lanche and dinner and also private event? And we
are open to do whatever the castomer are asking.
Speaker 3 (26:52):
So Emily, my assistant was very impressed. She said that
you don't charge any fees for a private event. You
just have minimum because you have to staff that. And
she said, I don't know why they don't get more
private events. Does that seem like good a good strategy.
Speaker 1 (27:08):
I don't want to overcharge and the competition is tough.
I'm not reinventing the wheel. There are beautiful places around us.
We are just a small player that we want to
make happy. People, and yeah, I mean, if you're coming,
(27:29):
I give you the entire space. The important thing is
I can make at least the same money without you.
So for that reason, there is a minimum. Yeah, that
is all about the food.
Speaker 3 (27:43):
Okay, wine, you think we can do that lasagna thing
we talked about.
Speaker 1 (27:49):
Of course, I mean I did it for the Japanese guys.
I can do for you.
Speaker 3 (27:53):
Tell me no, no, But here's what I'm saying, just
let's just try this out.
Speaker 4 (27:57):
Let's just try this out.
Speaker 3 (27:59):
So we just put on the menu Mama's lasagnya and
then you explain because if you explain to people when
they ordered, hey we make it in Balked and then
we heat it when you bring it out. Said okay,
and you could sell it at cost because that gives
people a dinner option. Because truth be told, and I
have to admit this. We're still going to come back.
(28:20):
But we needed dinner last night, my wife and I
and we weren't and I only eat once a day,
so if I'm in the mood for a hearty meal,
so we tried Bistro five five five. We'll be back
when we're on that side of town. But I think
just one kind of heavier entree. That's easy that you
don't have to have a running kitchen because the cost
of a kitchen.
Speaker 4 (28:38):
Just think on it, think on Ricardo.
Speaker 1 (28:40):
Yes, yes, yes, I can get it. Is a great idea. Okay,
it's then the thanks for their death life.
Speaker 4 (28:47):
Okay.
Speaker 3 (28:47):
How much time do you need in advance for people
that are calling for a charcuterie plate?
Speaker 1 (28:53):
Uh, I mean same as any you need twenty minutes.
And the Luciana or Pablo, they they are doing right
on time.
Speaker 3 (29:03):
Oh, I thought, yeah, okay, all right, Well I'm less
impressed if you'll just do it on the spot.
Speaker 4 (29:08):
I thought you did it for us like as a who.
Speaker 1 (29:11):
Yeah, of course on the spot. Ten minus if you
have if you're calling me twenty minutes if you are
over there, yeah, ten minutes is going to be.
Speaker 3 (29:22):
Okay, explain very quickly where Vincanto is located. You had
twenty seconds.
Speaker 1 (29:29):
Vincanto is located in the west part of Houston on
Memorial and Gas never inside the belt eight eight and
we are in a Memorial area, and we are a
wine bar, wine shop and bistro.
Speaker 4 (29:47):
Okay, quickly, twenty seconds. In Italian go.
Speaker 1 (29:52):
And Italiano ceric okay, Vincanto and your posto the you
know Borno in Chibo.
Speaker 3 (30:04):
So notice how much more succinct he was in Itian.
Speaker 4 (30:08):
It was like, oh, I went right into it. Hold
with me for just a moment. If you would record,
I would to talk to you allf air. Well done.
Speaker 1 (30:16):
Thanks.
Speaker 3 (30:17):
If you like the Michael Berry Show and Podcast, please
tell one friend, and if you're so inclined, write a
nice review of our podcast. Comments, suggestions, questions, and interest
in being a corporate sponsor and partner can be communicated
directly to the show at our email address, Michael at
(30:38):
Michael Berryshow dot com, or simply by clicking on our website,
Michael Berryshow dot com.
Speaker 4 (30:46):
The Michael Berry Show and Podcast is produced by Ramon Roeblis,
the King of Ding.
Speaker 3 (30:53):
Executive producer is Chad Knakanishi.
Speaker 4 (31:00):
Jim Mudd is the creative director.
Speaker 3 (31:03):
Voices Jingles, Tomfoolery and Shenanigans are provided by Chance mc lean.
Director of Research is Sandy Peterson. Emily Bull is our
assistant listener and superfan. Contributions are appreciated and often incorporated
into our production. Where possible, we give credit, where not,
(31:26):
we take all the credit for ourselves. God bless the
memory of Rush Limbaugh.
Speaker 4 (31:31):
Long live Elvis, be a simple.
Speaker 3 (31:35):
Man like Leonard Skinnard told you, and God bless America. Finally,
if you know a veteran suffering from PTSD, call Camp
Hope at eight seven seven seven one seven PTSD and
a combat veteran will answer the phone to provide free counseling.
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