February 27, 2025 • 16 mins
Fig owner Clare Watson Bartolomei unveils the menu for this special NewsRadio 1110 KFAB Gourmet Club event, which includes admission to the Kiewit Luminarium!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Scott Vorgies, It is now time for the announcement of
the next news radio eleven to ten kfab Gourmet Club.
If you're not familiar with our event, the Gourmet Club
is always comprised of whomever it is that's willing and
able to get a reservation for that event. If you've
been at our gourmet clubs in the past, there's no
guarantee you'll get a chance to be a part of
(00:21):
this one. If you've never been to one, it's like, well,
I'm not part of the club. Yeah you are. You
make a reservation, You're in the Gourmet Club. It is
as simple as that. And I know that this one
is going to entice you not just with what we're
going to dine upon two weeks from to night Thursday,
March thirteenth, but also the extra experience that this event
(00:42):
will provide you. This is a place, These are places
I should say I've been meaning to get to. Before
we reveal the restaurant and the location and the number
to call for reservations, let's tell you the most important
part what we're going to eat that evening. So before
we even say or name or the name of the restaurant,
(01:03):
what shadowy owner of restaurant, and we'll say, owner X,
what are we going to start with two weeks from
the night on the thirteenth.
Speaker 2 (01:13):
Well, we are going to start with charcuterie, meats, cheeses,
housemade pickles, peanuts, mixed nuts, dried fruit, mustard, jam, sourdough bread.
We'll be filling our charcuterie boards. And then we'll have
salad with goat cheese, poached pear, walnuts, and then for our.
Speaker 1 (01:34):
Entrees, hold on, hold on, hey a right, So the
meat and cheese, the sharcuterie there is that part of
the special cocktail hour we're doing to start.
Speaker 2 (01:44):
It will be it will be a spread laid out
for that cocktail hour, and we will have a signature
cocktail included in the ticket.
Speaker 1 (01:53):
Okay, So the start time of the cocktail hour is
five thirty five thirty, Okay. So if you're like, wait
a second, I get off work at five, I gotta
go get my wife, I gotta get cleaned up and
down there, that's that's fine. You get there when you
get there. But we're gonna eat at six six thirty,
which is the usual start time of our event. So
that's perfect if you can Let's say you're already working
(02:15):
in the area around this location, this pop over after
work and start the cocktail hour. Cocktail is kind of
a big thing for you guys, isn't it.
Speaker 2 (02:25):
We do do all of the cocktails, craft made cocktails.
We have wine and beer also a full service.
Speaker 1 (02:33):
Give me an idea of one of the special craft
cocktails that I might be able to partake of at
this event. It's you. You're sorry, Signature, Yeah, you're You're
the owner of the location. And I said, like, all right,
how much do you get in there and start mixing
drinks and making food like they want me out of that.
Speaker 2 (02:53):
They want me out of it.
Speaker 1 (02:53):
But there are Signature craft cocktails. There's a variety of selections,
and it's not like thanks for coming, here's what you're drinking.
You get to pick right.
Speaker 2 (03:04):
Absolutely, Okay, it's a full menu. We usually craft the
cocktail for the evening and the special events based on
what we're eating, what the weather is outside, what day
of the week it is.
Speaker 1 (03:16):
I know, I just mentioned the cocktails because the sales
associate who set all this up, she was very excited
about the cocktails because like most of our sales Associates
functional alcoholic you know. But speaking out of turn there anyway.
So it's something that I know people really enjoy that
you guys are able to provide down there. But it's
(03:39):
special because this is not a location that is regularly
open for dinner, right, so this is an experience that
most people just don't get a chance to have. We'll
add that as well. So you went through the charcuterie,
then we got a little solid that'll be very nice here.
The entree has already got my mouth watering. All I've
(03:59):
had today is a grit nola bon. There's going to
be a growling on my stomach when you announced the
entree that you're gonna hear from out our space.
Speaker 2 (04:06):
Black ingish short rib with a house demiglade topped with chives,
served with roasted baby potatoes with garlic and herb de
Provence butter. We'll have roasted root vegetables with parsnip puree
and hazelnuts, and then a brown butter spatzil with local
(04:28):
butternut squash and kale. All of this is served with
sourdough bread from our bakery with a cultured butter with Maldon.
Speaker 1 (04:40):
Flake salt, black angus short rib. Oh my gosh, it's
it's going to be just melting your mouth incredible. Absolutely,
my goodness, what a great entree. We've been doing these
news radio eleven kfab gourmet clubs for fifteen years. I
(05:01):
think this is the first time that our andre has
been the short rib. They've done like a little bit
of it as part of like maybe a second course
or something. And every time we've done that, everyone said,
I want more of that. So we're gonna get more
of that. That is our main course, absolutely, the black
angus short rib. And this isn't like the way that
(05:22):
you serve. It is not like on the bone, put
on a bib and sit there and tear into it.
It's not it's not ribs. Tell me about the short rib.
Speaker 2 (05:30):
So short ribs are there, they're seared, and then they
are slow cooked so exactly like melt in your mouth.
You can eat it with a spoon.
Speaker 1 (05:41):
You are killing me. I'm so hungry right now, all right,
so I can't wait for this. What were you what
were you going to say there at the end there
before I started?
Speaker 2 (05:49):
The short rib is a perfect you know, cooler weather,
early spring entree to have it is rich and savory
and delicious.
Speaker 1 (06:04):
Yeah, I don't know that there's a bad time they
have the short rib, whether it's through the year, through
the day, whatever. And then this dessert sounds fantastic as well.
Speaker 2 (06:14):
So Boudino is an Italian moose with vanilla whip and
chocolate shavings on top.
Speaker 1 (06:24):
Boudino. I'm not familiar with that phrase.
Speaker 2 (06:27):
Boutino. Yep, it's an Italian Italian word for moose, usually chocolate,
but it can be a variety of flavors.
Speaker 1 (06:34):
All right, So this is all happening two weeks from tonight, Thursday,
March thirteenth, and this is a brand new location for
the news radio eleven ten kfab Gourmet Club. We have
a cocktail hour starts at five point thirty with signature cocktails, beer, wine,
and then the charcuterie. There. Your price per person includes
(06:57):
the charcuterie, the salad, the black Angus short rib entree,
the Boudino dessert. Whatever you want to drink is on you, right,
I mean you're like, but I don't want a craft cocktail,
But you don't have to have one. You don't have
to pay for it. You know, there have been some
of these we've done, like and we're gonna do wine
tastes and you're gonna get a million different wines, like
but I don't want that. Well, it's it's included, so
(07:18):
you better drink it. I mean this one the price
per person, we've we've got that excluding alcohol. So that's
I wanted to point that out. Now. When we mentioned
the price per person, which is seventy five dollars per person,
you're thinking that's I mean, that's that's that's pretty good.
But what else do I get? So what else do
(07:40):
they get with that?
Speaker 2 (07:41):
So you will also get a ticket into the Omaha's
Hands On Science Museum.
Speaker 1 (07:52):
Yes, you're being very careful not to give everything away here.
But if now you're like, wait a second, I'm I'm
eating I'm going to a museum. What I think it's
time to explain here where we're doing this. Two weeks
from the night the restaurant. We're talking here with the
owner of this restaurant, Claire Watson. Bartolomey is with us
(08:15):
here from from FIG FIG F I G FIG Figomaha
dot com as the website, and you guys are right
down there on the riverfront.
Speaker 2 (08:26):
That's right. We are the only restaurant and event venue
in downtown on the downtown Omaha Riverfront.
Speaker 1 (08:34):
And you're there right there, kind of in connection.
Speaker 2 (08:36):
With the Keywit Luminarium, Omaha's science and Discovery hands on
science and discovery museum.
Speaker 1 (08:44):
See, they opened the lumar Luminarium. See, I haven't been there.
I can't. I'm not allowed to go until I could
pronounce it correctly on the first try. But I've heard
from people who have been there because I thought, like,
all right, I saw some of the things about it.
I wish kids were younger so I could take them there.
I thought this was a place for like little kids,
And everyone who's been there said, it's a great place
(09:07):
for little kids, but not just for little kids. Tell
me more about the Luminarium.
Speaker 2 (09:11):
So the Luminarium is, it's an extremely impressive museum with
hands on science exhibits that is perfect for kids. It's
perfect for older kids.
Speaker 1 (09:29):
High school kids.
Speaker 2 (09:30):
Really love it and also adults love to come and play.
And on select Thursdays they have what is called night Lights,
which is an adult only evening where you can see
the exhibits, play with the exhibits, all while exploring with
(09:54):
a cocktail in hands and adults.
Speaker 1 (09:57):
Only everyone I've talk to you about the Luminarium have
been adults, and they said, I had a blast there.
You get to play with everything there where Whereas like
when I go to the Joslin and start touching things,
I get kicked out. At the Luminarium, it's encouraged. And
so I'm walking around, I'm playing with various science and
(10:19):
visual experiences. I've got a cocktail in my hand, and
we're also eating there. So what is the flow of
the evening there in terms of when we eat, when
we can see the museum, and how's all that going
to work?
Speaker 2 (10:32):
So night Lights starts at seven pm, and so we
host our dinner before that. Night Lights goes until ten,
So it sort of choose your own adventure, go at
your own pace. The door's open at seven, but there's
plenty of time throughout the evening to explore. It will
(10:55):
be the launch of their new experience series call called Grow,
so perfect for springtime, and they'll have special featured exhibits
and new installations around that Grow Experience series.
Speaker 1 (11:14):
Very cool. I hesitate to unveil too much of what
goes into the conversations before this event, but we were
and the account executive. I slandered a moment ago who
I was just joking about. We worked really hard with
you and you were working there right with us to
make sure that the price per person was such that
(11:36):
we wanted it to be a great value for our listeners.
And the price per person for just the dinner really
is seventy five dollars a person. We got luminarium entrance,
which is an additional cost. We got that as part
of this experience. So this is a This is a
really great unique opportunity for you to be able to
(11:58):
try out fig Go Maha for dinner. You guys occasionally
have supper club events, but not every single night, so
this is very very unique, and you get the luminarium
as part of your evening. You can go through there
for an hour, you can go through there for a
few hours. It's really up to you that night and
the kind of time you want to spend there. This
is all happening two weeks from the night Thursday, March thirteenth,
(12:20):
Cocktail Hour at five point thirty, Dinner with the Black
Angus Short Rib at six thirty, Luminarium at your leisure afterwards.
It's all there at three forty five river Front Drive,
where you'll find Fig and the Kiwit Luminarium. Seventy five
dollars A person gets you in here, but you have
to make a reservation right now. Here is the number
to call to make a reservation. Call right now five
(12:41):
to three one nine nine nine twelve eighty four five
three one nine nine one two eight four. You get
a busy signal. Keep calling back. Leaving a message does
not guarantee you a spot at the gourmet Club five
to three to one nine nine nine one two eight four.
Another moment here with Claire Watson Bartolemey, owner of Fig.
(13:06):
So we mentioned here a bunch of things about your
restaurant that on a day to day basis you can't
experience what can we experience at Fig on just a
regular day for you?
Speaker 2 (13:15):
So Fig is a daytime cafe, like I mentioned, the
only place to eat or drink on the downtown Omaha Riverfront.
Has exceptional views of the river and the new Riverfront Park,
in addition to being in close proximity to the wonderful museum.
We make everything from scratch, source locally. We have something
(13:37):
on the menu for everyone fantastic cheeseburger, fried chicken, sandwich,
caesar salad. We have a breakfast sandwich that is amazing.
Speaker 1 (13:50):
Tell me about the break I like a good breakfast Salweich's.
Speaker 2 (13:53):
It's modeled after New York City Deli breakfast sandwich. You know, eggs, cheese, bacon.
Speaker 1 (13:59):
All of it. All of it's hanging off the sides
of the role. It's dripping all over the place, just
like hanging out at the Delhi in New York.
Speaker 2 (14:06):
Cool, that's right. And all of our bread comes from
Lola's Bakery, which is a sourdough bakery in Dundee and
our partner restaurants and so our burgers are made on
a sourdough pondome bread, which is a French white bread,
and they are exceptional. The food is great and quite
(14:30):
a lovely surprise attached to a museum. You don't usually
get this kind of menu available to you. It's really
got something from everyone. We have kids meals on there
as well.
Speaker 1 (14:42):
Yeah, this is going to be so much fun. And
thank you so much for working with us, putting up
with us going no, no, we want to do this,
we want to do that, and you've been like, of course,
let's get this done. I look forward to having a
bunch of kfab listeners and this is a unique experience.
It's also not a huge one. We can't put you know,
one hundred people in there. So if you're thinking, like
(15:04):
I'll talk to my spouse later and maybe i'll call later,
we're capping this at only like what fifty fifty people. Yep,
so that's twenty five couples. I'll do the math for you.
I'm a public school graduate in this town. Call five
three one ninety nine nine one two eight four five
three one nine nine nine twelve eighty four to make
(15:26):
a reservation seventy five dollars a person two weeks from
to night Thursday March thirteenth. If you're thinking, what about basketball, Nope,
that's the next week. I think basketball start that night. Anyway,
don't even worry about it. We're doing this two weeks
from to night Thursday, March thirteenth at FIG three forty
(15:46):
five river Front Drive, and that gets you the great
meal and entrance to the special night light edition of
the Keywit Lubnarium on that Thursday night. Claire Watson, Bartolome,
owner a FIG, thank you so much for doing this.
Thanks a lot for coming in here. And helping us
launch the next score Mat Club. Thank you, Scott, we'll
see you in two weeks. Scotties double checked. Everyone calmed down.
(16:11):
March madness doesn't start until the next week. Scotties Mornings
nine to eleven, Our News Radio eleven ten Kfab
Scott Vorgies, It is now time for the announcement of
the next news radio eleven to ten kfab Gourmet Club.
If you're not familiar with our event, the Gourmet Club
is always comprised of whomever it is that's willing and
able to get a reservation for that event. If you've
been at our gourmet clubs in the past, there's no
guarantee you'll get a chance to be a part of
(00:21):
this one. If you've never been to one, it's like, well,
I'm not part of the club. Yeah you are. You
make a reservation, You're in the Gourmet Club. It is
as simple as that. And I know that this one
is going to entice you not just with what we're
going to dine upon two weeks from to night Thursday,
March thirteenth, but also the extra experience that this event
(00:42):
will provide you. This is a place, These are places
I should say I've been meaning to get to. Before
we reveal the restaurant and the location and the number
to call for reservations, let's tell you the most important
part what we're going to eat that evening. So before
we even say or name or the name of the restaurant,
(01:03):
what shadowy owner of restaurant, and we'll say, owner X,
what are we going to start with two weeks from
the night on the thirteenth.
Speaker 2 (01:13):
Well, we are going to start with charcuterie, meats, cheeses,
housemade pickles, peanuts, mixed nuts, dried fruit, mustard, jam, sourdough bread.
We'll be filling our charcuterie boards. And then we'll have
salad with goat cheese, poached pear, walnuts, and then for our.
Speaker 1 (01:34):
Entrees, hold on, hold on, hey a right, So the
meat and cheese, the sharcuterie there is that part of
the special cocktail hour we're doing to start.
Speaker 2 (01:44):
It will be it will be a spread laid out
for that cocktail hour, and we will have a signature
cocktail included in the ticket.
Speaker 1 (01:53):
Okay, So the start time of the cocktail hour is
five thirty five thirty, Okay. So if you're like, wait
a second, I get off work at five, I gotta
go get my wife, I gotta get cleaned up and
down there, that's that's fine. You get there when you
get there. But we're gonna eat at six six thirty,
which is the usual start time of our event. So
that's perfect if you can Let's say you're already working
(02:15):
in the area around this location, this pop over after
work and start the cocktail hour. Cocktail is kind of
a big thing for you guys, isn't it.
Speaker 2 (02:25):
We do do all of the cocktails, craft made cocktails.
We have wine and beer also a full service.
Speaker 1 (02:33):
Give me an idea of one of the special craft
cocktails that I might be able to partake of at
this event. It's you. You're sorry, Signature, Yeah, you're You're
the owner of the location. And I said, like, all right,
how much do you get in there and start mixing
drinks and making food like they want me out of that.
Speaker 2 (02:53):
They want me out of it.
Speaker 1 (02:53):
But there are Signature craft cocktails. There's a variety of selections,
and it's not like thanks for coming, here's what you're drinking.
You get to pick right.
Speaker 2 (03:04):
Absolutely, Okay, it's a full menu. We usually craft the
cocktail for the evening and the special events based on
what we're eating, what the weather is outside, what day
of the week it is.
Speaker 1 (03:16):
I know, I just mentioned the cocktails because the sales
associate who set all this up, she was very excited
about the cocktails because like most of our sales Associates
functional alcoholic you know. But speaking out of turn there anyway.
So it's something that I know people really enjoy that
you guys are able to provide down there. But it's
(03:39):
special because this is not a location that is regularly
open for dinner, right, so this is an experience that
most people just don't get a chance to have. We'll
add that as well. So you went through the charcuterie,
then we got a little solid that'll be very nice here.
The entree has already got my mouth watering. All I've
(03:59):
had today is a grit nola bon. There's going to
be a growling on my stomach when you announced the
entree that you're gonna hear from out our space.
Speaker 2 (04:06):
Black ingish short rib with a house demiglade topped with chives,
served with roasted baby potatoes with garlic and herb de
Provence butter. We'll have roasted root vegetables with parsnip puree
and hazelnuts, and then a brown butter spatzil with local
(04:28):
butternut squash and kale. All of this is served with
sourdough bread from our bakery with a cultured butter with Maldon.
Speaker 1 (04:40):
Flake salt, black angus short rib. Oh my gosh, it's
it's going to be just melting your mouth incredible. Absolutely,
my goodness, what a great entree. We've been doing these
news radio eleven kfab gourmet clubs for fifteen years. I
(05:01):
think this is the first time that our andre has
been the short rib. They've done like a little bit
of it as part of like maybe a second course
or something. And every time we've done that, everyone said,
I want more of that. So we're gonna get more
of that. That is our main course, absolutely, the black
angus short rib. And this isn't like the way that
(05:22):
you serve. It is not like on the bone, put
on a bib and sit there and tear into it.
It's not it's not ribs. Tell me about the short rib.
Speaker 2 (05:30):
So short ribs are there, they're seared, and then they
are slow cooked so exactly like melt in your mouth.
You can eat it with a spoon.
Speaker 1 (05:41):
You are killing me. I'm so hungry right now, all right,
so I can't wait for this. What were you what
were you going to say there at the end there
before I started?
Speaker 2 (05:49):
The short rib is a perfect you know, cooler weather,
early spring entree to have it is rich and savory
and delicious.
Speaker 1 (06:04):
Yeah, I don't know that there's a bad time they
have the short rib, whether it's through the year, through
the day, whatever. And then this dessert sounds fantastic as well.
Speaker 2 (06:14):
So Boudino is an Italian moose with vanilla whip and
chocolate shavings on top.
Speaker 1 (06:24):
Boudino. I'm not familiar with that phrase.
Speaker 2 (06:27):
Boutino. Yep, it's an Italian Italian word for moose, usually chocolate,
but it can be a variety of flavors.
Speaker 1 (06:34):
All right, So this is all happening two weeks from tonight, Thursday,
March thirteenth, and this is a brand new location for
the news radio eleven ten kfab Gourmet Club. We have
a cocktail hour starts at five point thirty with signature cocktails, beer, wine,
and then the charcuterie. There. Your price per person includes
(06:57):
the charcuterie, the salad, the black Angus short rib entree,
the Boudino dessert. Whatever you want to drink is on you, right,
I mean you're like, but I don't want a craft cocktail,
But you don't have to have one. You don't have
to pay for it. You know, there have been some
of these we've done, like and we're gonna do wine
tastes and you're gonna get a million different wines, like
but I don't want that. Well, it's it's included, so
(07:18):
you better drink it. I mean this one the price
per person, we've we've got that excluding alcohol. So that's
I wanted to point that out. Now. When we mentioned
the price per person, which is seventy five dollars per person,
you're thinking that's I mean, that's that's that's pretty good.
But what else do I get? So what else do
(07:40):
they get with that?
Speaker 2 (07:41):
So you will also get a ticket into the Omaha's
Hands On Science Museum.
Speaker 1 (07:52):
Yes, you're being very careful not to give everything away here.
But if now you're like, wait a second, I'm I'm
eating I'm going to a museum. What I think it's
time to explain here where we're doing this. Two weeks
from the night the restaurant. We're talking here with the
owner of this restaurant, Claire Watson. Bartolomey is with us
(08:15):
here from from FIG FIG F I G FIG Figomaha
dot com as the website, and you guys are right
down there on the riverfront.
Speaker 2 (08:26):
That's right. We are the only restaurant and event venue
in downtown on the downtown Omaha Riverfront.
Speaker 1 (08:34):
And you're there right there, kind of in connection.
Speaker 2 (08:36):
With the Keywit Luminarium, Omaha's science and Discovery hands on
science and discovery museum.
Speaker 1 (08:44):
See, they opened the lumar Luminarium. See, I haven't been there.
I can't. I'm not allowed to go until I could
pronounce it correctly on the first try. But I've heard
from people who have been there because I thought, like,
all right, I saw some of the things about it.
I wish kids were younger so I could take them there.
I thought this was a place for like little kids,
And everyone who's been there said, it's a great place
(09:07):
for little kids, but not just for little kids. Tell
me more about the Luminarium.
Speaker 2 (09:11):
So the Luminarium is, it's an extremely impressive museum with
hands on science exhibits that is perfect for kids. It's
perfect for older kids.
Speaker 1 (09:29):
High school kids.
Speaker 2 (09:30):
Really love it and also adults love to come and play.
And on select Thursdays they have what is called night Lights,
which is an adult only evening where you can see
the exhibits, play with the exhibits, all while exploring with
(09:54):
a cocktail in hands and adults.
Speaker 1 (09:57):
Only everyone I've talk to you about the Luminarium have
been adults, and they said, I had a blast there.
You get to play with everything there where Whereas like
when I go to the Joslin and start touching things,
I get kicked out. At the Luminarium, it's encouraged. And
so I'm walking around, I'm playing with various science and
(10:19):
visual experiences. I've got a cocktail in my hand, and
we're also eating there. So what is the flow of
the evening there in terms of when we eat, when
we can see the museum, and how's all that going
to work?
Speaker 2 (10:32):
So night Lights starts at seven pm, and so we
host our dinner before that. Night Lights goes until ten,
So it sort of choose your own adventure, go at
your own pace. The door's open at seven, but there's
plenty of time throughout the evening to explore. It will
(10:55):
be the launch of their new experience series call called Grow,
so perfect for springtime, and they'll have special featured exhibits
and new installations around that Grow Experience series.
Speaker 1 (11:14):
Very cool. I hesitate to unveil too much of what
goes into the conversations before this event, but we were
and the account executive. I slandered a moment ago who
I was just joking about. We worked really hard with
you and you were working there right with us to
make sure that the price per person was such that
(11:36):
we wanted it to be a great value for our listeners.
And the price per person for just the dinner really
is seventy five dollars a person. We got luminarium entrance,
which is an additional cost. We got that as part
of this experience. So this is a This is a
really great unique opportunity for you to be able to
(11:58):
try out fig Go Maha for dinner. You guys occasionally
have supper club events, but not every single night, so
this is very very unique, and you get the luminarium
as part of your evening. You can go through there
for an hour, you can go through there for a
few hours. It's really up to you that night and
the kind of time you want to spend there. This
is all happening two weeks from the night Thursday, March thirteenth,
(12:20):
Cocktail Hour at five point thirty, Dinner with the Black
Angus Short Rib at six thirty, Luminarium at your leisure afterwards.
It's all there at three forty five river Front Drive,
where you'll find Fig and the Kiwit Luminarium. Seventy five
dollars A person gets you in here, but you have
to make a reservation right now. Here is the number
to call to make a reservation. Call right now five
(12:41):
to three one nine nine nine twelve eighty four five
three one nine nine one two eight four. You get
a busy signal. Keep calling back. Leaving a message does
not guarantee you a spot at the gourmet Club five
to three to one nine nine nine one two eight four.
Another moment here with Claire Watson Bartolemey, owner of Fig.
(13:06):
So we mentioned here a bunch of things about your
restaurant that on a day to day basis you can't
experience what can we experience at Fig on just a
regular day for you?
Speaker 2 (13:15):
So Fig is a daytime cafe, like I mentioned, the
only place to eat or drink on the downtown Omaha Riverfront.
Has exceptional views of the river and the new Riverfront Park,
in addition to being in close proximity to the wonderful museum.
We make everything from scratch, source locally. We have something
(13:37):
on the menu for everyone fantastic cheeseburger, fried chicken, sandwich,
caesar salad. We have a breakfast sandwich that is amazing.
Speaker 1 (13:50):
Tell me about the break I like a good breakfast Salweich's.
Speaker 2 (13:53):
It's modeled after New York City Deli breakfast sandwich. You know, eggs, cheese, bacon.
Speaker 1 (13:59):
All of it. All of it's hanging off the sides
of the role. It's dripping all over the place, just
like hanging out at the Delhi in New York.
Speaker 2 (14:06):
Cool, that's right. And all of our bread comes from
Lola's Bakery, which is a sourdough bakery in Dundee and
our partner restaurants and so our burgers are made on
a sourdough pondome bread, which is a French white bread,
and they are exceptional. The food is great and quite
(14:30):
a lovely surprise attached to a museum. You don't usually
get this kind of menu available to you. It's really
got something from everyone. We have kids meals on there
as well.
Speaker 1 (14:42):
Yeah, this is going to be so much fun. And
thank you so much for working with us, putting up
with us going no, no, we want to do this,
we want to do that, and you've been like, of course,
let's get this done. I look forward to having a
bunch of kfab listeners and this is a unique experience.
It's also not a huge one. We can't put you know,
one hundred people in there. So if you're thinking, like
(15:04):
I'll talk to my spouse later and maybe i'll call later,
we're capping this at only like what fifty fifty people. Yep,
so that's twenty five couples. I'll do the math for you.
I'm a public school graduate in this town. Call five
three one ninety nine nine one two eight four five
three one nine nine nine twelve eighty four to make
(15:26):
a reservation seventy five dollars a person two weeks from
to night Thursday March thirteenth. If you're thinking, what about basketball, Nope,
that's the next week. I think basketball start that night. Anyway,
don't even worry about it. We're doing this two weeks
from to night Thursday, March thirteenth at FIG three forty
(15:46):
five river Front Drive, and that gets you the great
meal and entrance to the special night light edition of
the Keywit Lubnarium on that Thursday night. Claire Watson, Bartolome,
owner a FIG, thank you so much for doing this.
Thanks a lot for coming in here. And helping us
launch the next score Mat Club. Thank you, Scott, we'll
see you in two weeks. Scotties double checked. Everyone calmed down.
(16:11):
March madness doesn't start until the next week. Scotties Mornings
nine to eleven, Our News Radio eleven ten Kfab
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