December 24, 2025 • 33 mins
This Best of the Tim Conway Jr. Show delivers a mix of jaw-dropping stories, pure nostalgia, and Hollywood insider conversation.Tim shares an unbelievable story about the time his dad unknowingly crossed paths with the Chicago mob, proving some family stories are stranger than fiction. The mood lightens as the crew swaps their favorite candies, while Tim reminisces about childhood summers at the rec center pool, bathing suits, and classic summer memories.Things turn personal when everyone dives into the origins of their names, revealing surprising backstories and a few laughs along the way. The episode wraps with Tim talking to Craig, the owner of Craig’s, about the iconic restaurant, celebrity culture, and how Craig’s became one of LA’s most talked-about dining spots.A perfect blend of true crime-adjacent storytelling, childhood nostalgia, personal revelations, and Hollywood flavor — this Best Of hits all the right notes. 🎙️
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's k IF. I am six forty and you're listening
to the Conway Show on demand on the iHeartRadio app.
How often the sheets on your bed? Well, let's find
out what the rule of thumb is. I would like
to do it every day. We do it definitely once
a week, and I notice if it's more than once
(00:22):
a week, it just feels non. Tim is very good
about it, and I also, I don't always do this,
but I do like to shower before I go to bed.
There's something nice about being clean before you go to bed.
Speaker 2 (00:36):
I'm going to say something to you, and I'd forgotten
about it until just this moment.
Speaker 1 (00:40):
And it's a you're not a vegan.
Speaker 2 (00:42):
It's that when I come in on Tuesdays, I've noticed
something about you.
Speaker 1 (00:49):
You smell clean. No, you do?
Speaker 2 (00:52):
You smell like like some fragrance. What is that? Are
you coming right out of the shower that's right here? Yeah,
it's unreal. It's a consistent feature of who I appreciate that.
Speaker 1 (01:04):
Thank you. It's absolutely true.
Speaker 2 (01:05):
And I made a mental note today to ask you
about it, and I'd forgotten it until you just mentioned
the sheets. And you try to shower before you go
to bed. Well, how many showers then do you take
every day?
Speaker 1 (01:15):
I like to take a minimum of two. But I
also you know, we come in and we rehearse the show,
we write, We talked to the writers, the producers, you know.
At ten o'clock we have a zoom call that goes
on till noon. Then I come in, I put the belly,
and I and stef USh and Krozer we help put
the audio and the show together. And then I go home,
(01:38):
and I shower at three twenty ice, and I leave
at three forty. I'm here by three forty five, and
I like to I don't like to go out of
the house unless I'm clean and shaven. I don't like
to Like once in a while, I go to home
deep with a T shirt on. But I don't like
(01:58):
doing that is mark I, you know, contrary to what
you might think. And this is a town of you know,
movie stars and athletes and politicians and writers and stuff
like that. But I like to have a nice shirt
on and long pants on. If somebody says, hey, dig
(02:19):
dong with you, I don't like to look like a slop.
Yeah you're representing your brand, dad, Hey run that's right,
that's right. I went through a Canes you know that
chicken place, sure, and the lady said, you know, what's
(02:40):
your name when you drive through? I said, oh, Tim,
And she goes and I forgot about it, and I
drive around. My daughter's with me, and I get to
the window where I pick up the chicken, and she goes, Tim,
I go ding dong, and my daughter puts her head
down and goes, oh my god, she goes, She goes Dad.
(03:04):
She just asked your name like five minutes ago, and
they wanted to get the order right. They don't recognize
you at all. I hit her with the ding dogs.
That's very funny. That's very funny. I thought it was
all right. How often should you change your bed sheets?
Let's get into this.
Speaker 3 (03:21):
What about bed sheets?
Speaker 4 (03:23):
Probably once every two weeks?
Speaker 1 (03:25):
Oh my god, yeah, what a pig, once every two weeks,
once every two weeks, got almighty.
Speaker 3 (03:34):
What do you homeless your pillowcases?
Speaker 1 (03:37):
I try to change them at least once a week. Yeah, okay, yeah,
you put your head on that thing for God's sakes
every night.
Speaker 3 (03:43):
Important questions because.
Speaker 5 (03:45):
During the day, your your body's accumulating environmental pollutants.
Speaker 3 (03:50):
Sweat, plus you did skin cells are all nutrients for
bacteria and fungus, and they attract dust mikes.
Speaker 1 (03:56):
Oh my god. You know what sounds horrible when you
dry some thing in the dryer. It's most it's a
lot of it that's caught in that vent is dead skin,
you know. And uh and you gotta get You've got
to be cleaner in life, I think.
Speaker 3 (04:11):
Bard certified dermatologist doctor han Lie says these microbes can
break down your skin's natural barrier.
Speaker 5 (04:17):
That might be a portal of entry for for these
types of bacteria.
Speaker 3 (04:22):
At makeup designery and burbank, artists change and clean towels
and brushes after every single use.
Speaker 1 (04:27):
Okay, I get that. Yeah, that's that's yeah, that's not
a You know what bothered me is the old when
you get your haircut, the combs that come out of
that blue solution.
Speaker 2 (04:37):
Oh sure, Oh my god, I thought, oh how many
hair I thought that blue solutions like a way to
kill all the Germans.
Speaker 1 (04:44):
Yeah, I don't know, but how often they change the
blue solution A.
Speaker 2 (04:47):
Good point I don't know. Covered in the story too.
In addition, tell the sheets, I hope so.
Speaker 6 (04:52):
Oh santitation is number one in beauty.
Speaker 3 (04:54):
Well, doctor Li says, you don't have to be that strict.
There are general rules for bath tells. She recommends changing
them after two to three uses.
Speaker 1 (05:03):
Okay, two to three uses, I might go four to five.
I might go five five maybe, But.
Speaker 3 (05:10):
If your bathroom is so humid your towels, don't try
get a new one.
Speaker 1 (05:14):
Who has a bathroom that's so humid the towels don't dry.
We live in a desert. Are you kidding me? Maybe
this was a national Maybe it is so, Maybe it is.
Maybe it's coming out of DC and the swamp lands Maryland.
Speaker 3 (05:27):
But if your bathroom is so humid your towels, don't.
Speaker 1 (05:30):
Try and get get a construction guy over there to
work that out.
Speaker 3 (05:34):
Get a new one.
Speaker 5 (05:35):
It could be a good environment for mold or bacteria
to linger.
Speaker 1 (05:39):
Always I have noticed that when I went to Florida
to visit a friend. When you put your towel up
on the shower at night. In the morning, it's still wet,
you know, because it's so humid there it doesn't dry,
but here they should dry pretty quickly.
Speaker 6 (05:51):
I always prefer to never wipe myself off with a
wet towel, just because it's like that just doesn't feel sanitary.
Speaker 1 (05:56):
Yeah, like three hundred and thirty other million people in America,
this guy just told us that he doesn't like to
dry off with a wet.
Speaker 7 (06:03):
Towel, to never wipe myself off with a wet towel
just because it's like that just doesn't feel sanitary.
Speaker 1 (06:08):
Yeah, you're nailed it.
Speaker 3 (06:09):
Nailed right, So you have to change it more if
your towels don't dry.
Speaker 4 (06:13):
Basically, what about your bed shoots?
Speaker 5 (06:16):
The general recommendation is about every week, maybe even more
often if it's on your the pillow case.
Speaker 3 (06:24):
That's the general rule. But she says it all depends
if you get night sweat, sleep with a pet, or
with someone else you know, you may I'm.
Speaker 2 (06:31):
Going to step up our sheet changing game as a
result of Yeah, I'm going once a week now, I
really am.
Speaker 1 (06:38):
Okay, Now, who changes them? Will you do that? Or
is that no? We have a lovely lady. Lady comes
in a special sheet changer.
Speaker 2 (06:45):
I mean just like you know you when you pull
into the pits and they do all the tires and stuff.
You don't get out of the car and help them
with the tires. They go in there special tire changing
specialists that's what I have for the sheets.
Speaker 8 (06:55):
You know.
Speaker 1 (06:56):
You know what bothers me is when I watch NASCAR
and they put twenty gallons of gas in four seconds,
and yet we all sit at that pump for ten minutes.
They can't extend that service to us. We've got to
sit there and wait and wait and wait and look
(07:17):
around to see who's gonna wipe you out. That's pretty funny,
shouldn't that. Shouldn't that tech? That technology has been around
for thirty years? Sure in Nascar? Yeah, and they can't
help us out at Arco or Shell.
Speaker 8 (07:28):
No.
Speaker 2 (07:29):
I'm sure they feel like, hey, you know, you're actually
getting it into your car pretty quickly. Believe it or not,
I get it. It's not as quick as Nascar, but
it's pretty quick.
Speaker 1 (07:36):
I want it quicker.
Speaker 3 (07:37):
You may need to change your sheets more frequently.
Speaker 1 (07:40):
Oh all right, here we go.
Speaker 3 (07:41):
It's a lot of laundry to keep linens fresh. Doctor
Li says, go to bed clean, and that means washing
your face or showering every nighth.
Speaker 1 (07:50):
There you go ding dong with these showers and.
Speaker 5 (07:54):
Look for breathable materials like National Hotton linen, bamboo sheets
to have a little bit of an antimicrobial property to it.
Speaker 1 (08:03):
What kind of sheets?
Speaker 4 (08:04):
Bamboo sheets?
Speaker 1 (08:05):
Who has bamboo sheets?
Speaker 2 (08:07):
I think that's the thing. Yeah, she had served me
on Instagram and stuff. Yeah, isn't that hard or no?
I mean, I guess it's you know it's made from
now I say.
Speaker 3 (08:16):
Them, but they're not, doctor Li says when in doubt,
change it out, Denistador, ABC seven.
Speaker 1 (08:22):
It was local. Steckler used to say he bought these
really cheap sheets. I think he said the thread count
was nine and it was like sleeping on tennis nets.
It's it's a funny reference.
Speaker 9 (08:37):
You're listening to Tim Conway Junior on demand from KFI.
Speaker 8 (08:41):
A M.
Speaker 1 (08:41):
Six forty is Bellio with us. Yeah, hey, belly, how
are you great? Eating?
Speaker 4 (08:49):
Not right now?
Speaker 1 (08:51):
All right? Do most your calories come from work?
Speaker 4 (08:54):
From Jesus?
Speaker 10 (08:55):
Cheese?
Speaker 1 (08:56):
Its okay? How's that going?
Speaker 4 (08:59):
Pretty good?
Speaker 1 (08:59):
Yeah? Did you get the burnt cheese? Its toasting extra toasty.
You know I saw them last night in Walmart and
I swore.
Speaker 4 (09:08):
You were going to bring us in some but no,
those aren't.
Speaker 10 (09:11):
In the community. Been here in the building.
Speaker 1 (09:12):
No, you have got to go off campus.
Speaker 4 (09:16):
There are cheese its. I'll show you that.
Speaker 5 (09:18):
Well.
Speaker 11 (09:18):
You just open up a bag of cheese. It's and
some of them look like they're double toasted. Yeah, that's
what we're talking about. Yeah, the whole thing is double.
Speaker 4 (09:26):
Toasted, so delicious.
Speaker 1 (09:27):
I'll bring some, But I bring food in every once
in a while.
Speaker 11 (09:30):
Yeah, like expired, stale junk you don't like. He's laughing,
because that's you make it.
Speaker 1 (09:37):
Well, I'm not laughing, it's crosier. It's laughing. So thanks
for tracking the show. But I do bring in stuff
that I don't like.
Speaker 11 (09:48):
I'll give you that and expired, done it stale, I've
done that and gross.
Speaker 1 (09:53):
No, I don't think gross. If I buy something at
at Costco and I don't like it, I bring it in.
Or if I buy something Costco that expires after I've
had it in the house for six months to a
year or something, I bring it in.
Speaker 4 (10:08):
But yet you bring it off. We're standing in front
of a display.
Speaker 1 (10:13):
That was me laughing, Bell that.
Speaker 4 (10:18):
You were standing in front of a display.
Speaker 11 (10:20):
You took a photo and sent it to us of
you standing in front of extra toasted cheese.
Speaker 1 (10:24):
It's right.
Speaker 4 (10:26):
And then I didn't even think to think of it.
Speaker 1 (10:28):
Never thought of it to buy a box and bring
it in. Never thought of it.
Speaker 4 (10:32):
Why you'll bring us your the junk?
Speaker 1 (10:35):
You don't, I never thought. I was in Walmart last night.
I saw a box of extra toasted cheese. As I
took a picture of it, sent a bellio, and until
she just mentioned it now, never thought of bringing it in.
Speaker 4 (10:44):
Why is that?
Speaker 1 (10:45):
I don't know. It's a roadblock. Yeah, I don't know.
It's some kind of weird block. I don't know what
it is. It's not that rude. It's right, it's not.
It's true. Maybe, well maybe I think that you know,
you you've got to, you know, take take your foot
off the accelerated with the you know. Oh, I see
you're really thinking of her. I'm not saying that she's
gaining weight. I'm just saying that most of her calories
(11:06):
are coming from Cheesas.
Speaker 4 (11:07):
She was talking, you were just eating cheetos and TUTSI.
Speaker 2 (11:11):
Rolls, right, Is that right? You were eating TUTSI rolls
out Such a throwback.
Speaker 1 (11:15):
Yeah, I had like nine TOTSI rolls. They bawled up
my stomach.
Speaker 2 (11:18):
Now what happened? Would you get those like I'm from
Halloween candies.
Speaker 1 (11:21):
Or free in the in the the snackyard. I see. Yeah,
TUTSI roll is the only thing you can only eat
for free. You'd never go to a seven eleven and
get one. Yeah, especially the longer ones that look like
a turd, the bigger ones.
Speaker 2 (11:35):
It reminds It reminds me of of being a Halloween
trigger trader because they would just throw those little mini
touch of roles.
Speaker 1 (11:43):
Right, but it's candy that you only eat when it's free.
And yet to improve the sales of it, they made
them bigger and looked like dog turds. Who thought of that? Well,
I think that who thought of that? I want to say,
the mounds bar looks more like a like a turd, like, yeah,
(12:03):
baby Ruth, Wait, you mean Joy looks like a turn mom?
Enjoy doesn't because it's you can see the almond. Well, well,
oh baby Ruth. Yeah, you throw baby Ruth in the pool.
They're going to drain it exactly. Yeah. Have ever done that?
We used to. I used to kids used to do
(12:25):
at the public pool and and the you know, the
lifeguards were onto them. So lifeguards would just go in
and grab and go guys, you're idiots. And then and
then and then the kids are like, wait, those kids
aren't here today before Caddyshack.
Speaker 10 (12:47):
Yeah, oh yeah, I remember that.
Speaker 1 (12:48):
Yeah, No, I was, I was like eight or nine
in Ohio because we used we went to the rec center.
My grandparents were broke and my dad, I don't know,
I don't think he laid enough money on them for
the summer to take care of us. So they would
take us to every day to the rec center and
it was it was a public pool, and we used
(13:09):
to go every day. It was the highlight of our day.
And I remember back then, you know, you had to
sew a tag on your on your swimsuit and that's
your your tag to get in. And for six kids
and two adults for the entire summer to go to
this public pool, I think was like twenty eight dollars,
you know, a sweet deal. And we spent seven eight
hours a day there. You know, that was every day
(13:29):
we get up and go to the pool. But this
is what this is what's remarkable, the difference between now
and then. My brothers and my sister, we wore one
bathing suit for June, July, and August one and my grandparents,
my grandmother didn't do the wash every day, so we'd
(13:53):
come home come home from the pool, take a shower,
go to bed, whatever. Wake up the next day to
go to the pool. Swimsuits are still wet. Put on
your wet suit, and you know what it's like putting
on a wet suit, especially a onesie, a one piece
they call hi onesies or one piece, one piece angel
one piece. But when you put on a wet one piece,
it's like lightning hit hitting you. Well, you weren't wearing
(14:15):
a one piece.
Speaker 10 (14:16):
I hope he was wearing.
Speaker 1 (14:19):
I'm not wearing one now. I'm not wearing a bathing
suit all right now, But I didn't wear one. I
wore one piece. What you had, you had it two?
Speaker 2 (14:27):
No, you don't need you don't need a bathing suit.
It's just it's like shorts, one piece trunks.
Speaker 11 (14:33):
No, he's mark is referring to like a woman's one
piece of bathing suit.
Speaker 2 (14:38):
Yeah, or like the old school now, the old school men's.
Remember the old school men's they had an old shoulder.
Shoulder that's what I made it.
Speaker 1 (14:45):
How snutly is that? I don't know. You're the one
who said one piece. I'm thinking, oh my god, yea,
how sexy is that? When you're twelve you know, Hey,
he's the real skinny guy with the onesie. That's a
Conway you like baby ruths. I don't know, let's give
him this one.
Speaker 9 (15:02):
You're listening to Tim conwaytun you're on demand from kf
I A M six forty.
Speaker 1 (15:10):
Sharon Belly.
Speaker 4 (15:14):
Yeah, yeah, she's with Sharon with Sharon with a knee.
Speaker 1 (15:18):
Hey, can you tell everybody how you got your name?
I think that's a great story.
Speaker 11 (15:22):
So my mother's name is Sheila, and my father's name
was Ronald. And my mother said to my dad when
I was born, let's take the first three letters of
your name and the first three letters of my name,
and my dad said Ronchi, and so it's spelled s.
Speaker 1 (15:39):
H E R O N Great Ronchie. I could just
see your dad coming back from the dog track going
great Ronchi No, something like sometimes that's good. You know
my dad, my dad's best bodies, you know, for most
of his life were ron and Sheila Clark.
Speaker 4 (16:01):
Is that right? That's sweet?
Speaker 1 (16:04):
And they have a they had a daughter named Jennifer Clark,
which is my wife's maiden name. Ah, that's yeah. What
was that?
Speaker 4 (16:15):
Krozer said, that was creepy. I don't know. Why that's creepy.
Speaker 1 (16:18):
I don't either. Hey, Krozer, is he on a mic? Yeah,
he's on a mic. Krozer. How did you get your name?
Speaker 10 (16:24):
How did I get? Oh?
Speaker 12 (16:26):
I was almost Marshall Allen Krozer the third, but my
dad said no, So my mom said, all right, I'll
name him after my slow brother Michael. So that's how
I got the name Marshall Allen. Yeah, it was almost
Marshall Allen.
Speaker 1 (16:43):
You know that sounds like remember that commercial or that
PSA where a guy was calling up to see if
the apartment was for rent and he'd have like a
you know, like a Southern accent, like no apartments rented,
and then he had like a you know, a Spanish accent,
No Parton Parton's rented. And then the guy who called
me goes, my name is Marshall Ellen Krozer. Oh it's available.
(17:08):
You're that old PSA. That sounds like one of those names.
Marshall Ellen Krozier.
Speaker 8 (17:13):
Yeah.
Speaker 1 (17:14):
I love.
Speaker 12 (17:15):
I grew to love the full name of my dad
being a marshall En Kroscher the third, and I kind
of wish that would have been cool, but they went
with my slow uncle.
Speaker 10 (17:23):
But they kept Alan, So I am Alan Krozer.
Speaker 1 (17:26):
The third you know, I like, uh, Michael better than Marshall.
Speaker 10 (17:32):
Damn.
Speaker 1 (17:32):
Yeah, I think Marshall's it's just not you.
Speaker 10 (17:36):
Yeah, I don't.
Speaker 8 (17:37):
I don't.
Speaker 10 (17:37):
Yeah, I think I've gotten that before. You don't look
like a Marshall ham.
Speaker 1 (17:40):
I had asked my mom and dad. I don't know.
I was like twenty or so, and somebody said, uh, oh,
you named after your dad. I said, yeah, I think so,
And then I asked my mom and dad. I said,
my mind named after dad, and my mom's like, oh.
Speaker 4 (17:57):
That's right.
Speaker 1 (17:58):
No, no, you're actually I'm not because my dad's real
name is Tom Thomas Daniel Conway.
Speaker 4 (18:03):
That's right.
Speaker 1 (18:04):
So I said to my mom, I said, oh, then,
how am I Tim Conway? And she said well I
had a brother named Tim, And like, oh, I got
an uncle Tim, and she goes, well, not so fast.
He died when he was six months old. I said, oh, okay,
(18:25):
so I'm named after your dead brother. Yeah, yes you are, Tim,
all right, appreciate.
Speaker 4 (18:34):
That, But then how can you be a June I'm not.
Speaker 1 (18:37):
That's why Junior is not on any documents that any
legal documents said really, yeah, it's nowhere. It's my full name,
Timothy Chapazna plump Bresdna hand the third. You know, Doug
Steckler had his name changed. I don't know if you
know that. No, Yeah, Doug Steckler was born my old partner,
(18:58):
very funny man, funny, smartest guy ever my life. He
was born. His last name was really was really Steckler,
but his first and middle name he hated, so he
changed it when he was older. His first and middle
name it was eight off bad Sex. Is that a
(19:19):
horrible name? Yeah, horrible like Adolf, Like you know, you
think Adolf Hitler and then why would you want to
put bad Sex?
Speaker 4 (19:26):
Is that a family name?
Speaker 1 (19:28):
I think it was, Yeah, that was I think. I
think he was named after his dad.
Speaker 12 (19:36):
When I was younger, I was I was essentially Mickey
until I was about seven, and all my report cards
had Mickey on there, and I hated it in the
seventies early seventies because it was k e y. And
when my parents got divorced, I was seven and when
we registered for school, I was with my dad. He says, Okay,
you get to choose your name. It doesn't have to
be Mickey anymore. And I was like, oh, thank god,
(19:58):
no more, Mickey, am I c K Y? I said,
I just go with Mike. And that's when the Life
serial commercial come out.
Speaker 1 (20:05):
N I c K.
Speaker 10 (20:06):
White and Mikey likes it.
Speaker 1 (20:07):
Oh my god.
Speaker 13 (20:09):
So and then but but California Governor, I couldn't change
it back at that point. That was the tragedy that
would have been hot.
Speaker 1 (20:27):
What about you, Stephush, where'd you get steph fuche? Well,
that came from you. Where's the name Stephan from? Is
that a family name? No, it's actually named after a
tennis player.
Speaker 7 (20:41):
My dad was really into tennis during the eighties, and
I guess he originally wanted to name me Graham and
he and my mom was adamantly against it. So I
guess there was a player named Stefan Edburgh who is
currently playing and that's where he got the name from.
And so it's also the German spelling as well. Oh
(21:03):
is that right?
Speaker 1 (21:03):
Yeah? So you could have been Pete Sampras. Well yeah,
that was a little later, but yeah, or if you know,
things didn't you know, changed in life? Maybe stephie Graff, Yeah,
it could have been that could have been Richie Richie
word you get that name from Richie's really Richard.
Speaker 6 (21:25):
My brother, Carlos, the eldest, he told my mom that
I look like a Richie, like a rich kid, like Richard,
and then, uh, but my name was actually gonna be Michael,
so Michael Quinto. And then Carlos, my eldest brother, he
was like, nah, that's too so too white. Yeah, so
(21:46):
they were like, that's a white let's call you Richard.
Yeah right, no, yeah, so it's uh, it's Richard, but
Richard sounds like to like proper, so it's always been Richie.
Speaker 1 (21:57):
You know. By the way, I worked with Richie and
Steph Uje for two and a half years before I
knew either one of you were Hispanic. Well I was adopted. Oh,
I didn't know that, and I just made that up. Okay,
I didn't know that. I thought you were just like
two like dopey white guys. I didn't know that either
(22:20):
one of you were Hispanic. Learned something new every day, right, yes, yeah, yeah,
but I didn't know you had the big Argentina connection.
That's kind of cool, yes, sir, Yeah, And uh, all right,
we gonna getta get out of here. I guess right.
We have thirty seconds left. All right, Belly, give us
a thirty.
Speaker 11 (22:36):
Second name to get your name up the Angel of Traffic.
Speaker 1 (22:42):
I love it.
Speaker 4 (22:42):
Oh that's really interesting.
Speaker 3 (22:44):
I was busy take side Streets, your award winning traffic.
Speaker 1 (22:50):
That was one on one busy. Okay, all right, Angel,
please got almighty.
Speaker 9 (22:56):
You're listening to Tim Conway Junior on demand from KFI
A six forty.
Speaker 1 (23:02):
We talk about Craig's restaurant all the time on the air.
I've never been there, but I know Mark Thompson is
a regular. Love it there.
Speaker 2 (23:09):
And and you know the guy who runs it, Greg Susser, Right,
he's terrific. I mean he's the reason that the place
is so popular. All right, Craig is with us.
Speaker 1 (23:15):
Craig how you Wow? How'd you get him? I don't know.
Speaker 8 (23:18):
I mean a gentleman. I am so thrilled to be
on the show. By the way, I was gonna point
out the fact that you've never been there.
Speaker 1 (23:27):
You know, I always bust Alex Michaelson's balls because you
know he's a he's a regular at Craig's. And and
then he said, no, you know he goes to ihop
and Denny's as much as he goes to Craig's and
then at the end of the conversation he said, oh,
but I really loved it Brett at Craigs. I'm like,
I knew it. I knew it.
Speaker 8 (23:46):
Yeah, he's a Craig guy. By the way, I don't
know if you know. It's it's nice to be in
with all of those other brands that you're talking about Craig, right,
and the Brett is specially by.
Speaker 1 (23:57):
The way, I also get John and Ken, so you know,
wh wait, you get John going in there. Of course
I didn't know that. That's fantastic. Hey, how long has
Craig's been around?
Speaker 8 (24:07):
All right, we're going on twelve and a half years,
coming up on thirteen.
Speaker 1 (24:12):
Okay, by the way, I don't know if you know this, Greg,
but it is the Hollywood restaurant. I mean when people
talk about, you know, going to a restaurant where Hollywood
insiders go, it's always Craigs.
Speaker 8 (24:22):
Well, okay, so it's a regular restaurant that happens to
have a lot of Hollywood.
Speaker 1 (24:29):
I've heard it described regulars. I've heard it described by
many people as the modern day Chasings. Is that true
or false?
Speaker 8 (24:38):
I will take that compliment every day.
Speaker 1 (24:40):
Huge compliment. Refer to it, Yeah, huge compliment.
Speaker 8 (24:43):
I mean, I mean, if you're looking to start a restaurant,
you have no higher goal in Los Angeles than being
compared to a place like Chasing. Wow.
Speaker 1 (24:53):
Okay, so are you old enough to remember going to
Chasin's like with your parents? No.
Speaker 8 (25:00):
I was a young waiter and we had heard the
Chasins was closing and we wanted to go, and so
we got all dressed up, we got in suits and ties,
you know, grabbed our dates, and we had some money
because we were young waiters, and we went and it
was an interesting experience because we were like, wow, it
(25:21):
feels like it's stuck thirty years ago. And they weren't.
They were like nice to us, but you know, we
were young, and you know whereas it taught me a
valuable lesson in that I want the older crowd, the
middle aged crowd, and the younger crowd, and I want
all of them to feel just as special as the
people that I've known for twelve years or the old
(25:43):
people like Mark.
Speaker 2 (25:44):
That is thank you, I heard it. I do think
there's quite a cross section. Tim You've got these young
like Instagram influencers who are excited to be at Craigs.
And you also have the sort of the people who
are been around for a long time, I mean the
older kids.
Speaker 1 (26:01):
It's a really good little cross checktion. I all thought
of it that way. It's great. It's it's a great
restaurant for really rich people and a great restaurant for
really really rich.
Speaker 8 (26:10):
People, and also for people. You know what, I'm just
gonna you.
Speaker 1 (26:17):
Got you gotta take that. If you're gonna deliver the
punches you gotta do.
Speaker 8 (26:22):
Hey, you know you can come in, split a dish,
have a beer at a part warrior port ball and
knock it off.
Speaker 1 (26:28):
Split it. That's great. Hey Craig. When you go out
to eat, where do you go?
Speaker 8 (26:34):
Uh? You know, we we love As a matter of fact,
last night my wife and I Lisa, we went to
Osenebo uh Japanese restaurant on Ventura in in in the Valley.
I do try to go to all the new restaurants
and show my support because I'm a big believer in
all of us in the restaurant business need to stick together.
And I think we learned that during COVID. So go
(26:55):
to catch catch steak. We just went to Funky a
little while ago that opened up in Beverly Hills. We've
been the mother wolf. We try to hit everything and
then we put it up on our social media to
support That's right. It's not a zero sum game, right.
It's not I win, you lose. It's people are going
out eating and they can't eat at the same place
(27:16):
every time.
Speaker 1 (27:17):
That's right, buddy, I think that's terrific. I love that.
You know, the people that I know that go to Craigs,
they they love it. Like Alex Michaelson talks about the bread,
Mark talks about the vegan dishes, but nobody has I've
never heard anyone said, you know, I went there and
I had a bad experience. And that's unusual for a restaurant,
because you know, somebody waiter us a bad night, or
(27:38):
somebody drops something. There's always an opportunity for a bad time.
But nobody, nobody really expresses that. So you must really
be hands on.
Speaker 8 (27:46):
Thanks if it's how, it's how you recover the errors.
It's not that anybody doesn't make sure right and then
and then also, I think we learned during COVID that
that social moment that happens when you walk in a
room and you say hello to a few friends, and
we're in a room full of eighty ninety one hundred people.
That's the stuff we missed during COVID. That's the thing
we can't get from our phone or by watching something
(28:08):
on TV. And that's what happens in our restaurant.
Speaker 2 (28:10):
That's you know, it's funny, Tim, I was just gonna say.
The thing is beyond the food. There's an energy to
the place. It's really special. And that energy you only
have there, you know, And that's got nothing to do
with what your order on the menu.
Speaker 1 (28:23):
It's got to do with other stuff. Craig, what was
the restaurant that was there before you open?
Speaker 8 (28:27):
H God, it was I think it was called Melrose
Bar and Grill, Okay, then it was Yeah, and then
it was doug Orangos, and then I think it was
a place called Alberto's from nineteen sixty five to two thousand.
I mean, the thing that I think we all are
now realizing in the restaurant business is, yes, it's food
and service, but it's also hospitality. It's also taking care
(28:48):
of people and remembering special things and making sure that
people feel comfortable. And my kids who are ten feel
just as comfortable there and other kids as you know,
the older set, And so it's it's finding out what's
going on in their lives and actively being a participant
in it.
Speaker 1 (29:05):
When you say kids, do you have twins?
Speaker 8 (29:07):
I do we have? We have ten and a half
year old twins, Gemma and Adrian.
Speaker 1 (29:11):
And and you know, I can't tell mind the names
boys or girls, but one in one oh, one and
one okay, so they're not identical, all.
Speaker 8 (29:21):
Right, Tim, But can be surprised on how many people
ask that question.
Speaker 1 (29:26):
That's great, Hey, you know what, you're running a high
end place when every time I've ever driven by Craigs,
there's always paparazzi out there. Always.
Speaker 8 (29:36):
Yeah, I mean that's a blessing and a curse. Whether
I wish there was something that we could do a
little bit about that, and we spend a lot of
time protecting people. So yes, it is good in that
it gives a place publicity, but it is unfortunate when
somebody's just looking to have dinner sure and go home.
Speaker 1 (29:52):
Hey, and without without naming names, have you had to
throw a throw an aidless celebrity out of your restaurant?
Speaker 8 (29:59):
Uh? Have I ever Yes, no, have I ever wanted to?
Speaker 1 (30:06):
What else are you working on? You got your are
your opening up anything else?
Speaker 8 (30:09):
Yeah? So we you know, we've got a whole brand
of cashew based vegan ice creams that we sell in
local supermarkets at Bristol and Gelson's, Mark's a big fan
of and it's a nationwide and then we're going to
be opening up a second restaurant in Nashville.
Speaker 1 (30:25):
Oh that's cool, okay.
Speaker 8 (30:26):
Yeah, So it's just it's time to kind of expand
and and and grow the brand. And and you.
Speaker 1 (30:32):
Know what time do you open?
Speaker 8 (30:33):
Every day? We open at five o'clock and the kitchen
stays open till eleven eleven pm?
Speaker 1 (30:38):
Okay, all right? And and do you do you need reservations?
How far in advance?
Speaker 8 (30:44):
Reservations are taking two weeks out? I would take the
early side of the late side, until you know, obviously
people get to know you and then you know, you
start to become a regular, and that's really that's it. Okay, Well,
not that difficult.
Speaker 1 (30:56):
If I came there with my wife and my my
beautiful wife, my beautiful daughter, could I could I tape?
Could I tip the waiter or waitress or may er
d Like, I don't know fifty bucks to not have
paparazzi and people bother me.
Speaker 8 (31:12):
Let's just say I could work that out for you,
But the problem is I'd have to give you marks tables.
Speaker 1 (31:18):
Wait, are there celebrities tables? Are? Is there a Tom
Hanks table?
Speaker 8 (31:22):
No? No, there are people that have particular preferences, like inside, outside,
I know where certain people like to sit.
Speaker 1 (31:29):
But right, because in Chasin's, they in Chasin's used the
booths named after people.
Speaker 8 (31:34):
Yeah, we tried to stay away from that because what
happens if the two people call and they both have.
Speaker 1 (31:38):
Their name on the booth, and what happens when a
person dies? Do you take the name off the booth?
Speaker 8 (31:43):
I don't know exactly. Like, I'm not looking to cause
any issues, that's right.
Speaker 1 (31:47):
How big is the restaurant? What's the max capacity?
Speaker 8 (31:49):
Uh? Inside seats ninety outside of the back patio of
seats eighty five?
Speaker 1 (31:53):
Wow, that's huge.
Speaker 8 (31:55):
Yeah, John, it's gotten, it's gotten. It's gotten really big.
And the nice thing about the back patio is COVID
was kind of a blessing and the curse we lived
through it. We didn't lay anybody off and we ended
up with this big, beautiful paty on the outside.
Speaker 1 (32:08):
Good for you, buddy, appreciate you. Coming on, I'll drag
Conway and I gotta get out there.
Speaker 8 (32:13):
Do you guys have please?
Speaker 1 (32:15):
But I gotta ask the question one way, I really,
you know, try a restaurant. Initially is go through the
drive through, but you don't have.
Speaker 8 (32:20):
One but a drive by. I'll throw food.
Speaker 1 (32:26):
All right, buddy, you're the best. You got a great
sense of humor for you know us, busting your balls.
You got a very successful restaurant. I hope the the
twins still love you.
Speaker 8 (32:34):
You know, I love it. I appreciate it. Thanks for
your time. Mark, I'll see Tim. I better see you
all right, all right.
Speaker 1 (32:40):
Thanks Greg, really appreciate it.
Speaker 8 (32:41):
All right.
Speaker 1 (32:42):
Craig Craig Susser, who owns Craig the biggest restaurant, the
most popular US. I've tried to get you there several times.
Reason why I say this because age ten is when
kids start going to the room and closing the door
and it you know, you know, I hope that doesn't happens.
Speaker 2 (32:57):
I'm just judging on social media. A great relationship with
his kids. Betty beautiful family.
Speaker 1 (33:01):
But he's established, right, I think he's thirty five sixty five.
He's in my wheelhouse. Yeah, he's established.
Speaker 10 (33:06):
Tim.
Speaker 12 (33:06):
I will go with you and split a aluminum foil
wrapped baked potato.
Speaker 1 (33:12):
Wow, you know, maybe I shouldn't drag eat it in
the car. All right, let's go to Craigs. We're live
on KFI AM six forty Conway Show on demand on
the iHeartRadio app. Now you can always hear us live
on KFI AM six forty four to seven pm Monday
through Friday, and anytime on demand on the iHeart Radio app.
It's k IF. I am six forty and you're listening
to the Conway Show on demand on the iHeartRadio app.
How often the sheets on your bed? Well, let's find
out what the rule of thumb is. I would like
to do it every day. We do it definitely once
a week, and I notice if it's more than once
(00:22):
a week, it just feels non. Tim is very good
about it, and I also, I don't always do this,
but I do like to shower before I go to bed.
There's something nice about being clean before you go to bed.
Speaker 2 (00:36):
I'm going to say something to you, and I'd forgotten
about it until just this moment.
Speaker 1 (00:40):
And it's a you're not a vegan.
Speaker 2 (00:42):
It's that when I come in on Tuesdays, I've noticed
something about you.
Speaker 1 (00:49):
You smell clean. No, you do?
Speaker 2 (00:52):
You smell like like some fragrance. What is that? Are
you coming right out of the shower that's right here? Yeah,
it's unreal. It's a consistent feature of who I appreciate that.
Speaker 1 (01:04):
Thank you. It's absolutely true.
Speaker 2 (01:05):
And I made a mental note today to ask you
about it, and I'd forgotten it until you just mentioned
the sheets. And you try to shower before you go
to bed. Well, how many showers then do you take
every day?
Speaker 1 (01:15):
I like to take a minimum of two. But I
also you know, we come in and we rehearse the show,
we write, We talked to the writers, the producers, you know.
At ten o'clock we have a zoom call that goes
on till noon. Then I come in, I put the belly,
and I and stef USh and Krozer we help put
the audio and the show together. And then I go home,
(01:38):
and I shower at three twenty ice, and I leave
at three forty. I'm here by three forty five, and
I like to I don't like to go out of
the house unless I'm clean and shaven. I don't like
to Like once in a while, I go to home
deep with a T shirt on. But I don't like
(01:58):
doing that is mark I, you know, contrary to what
you might think. And this is a town of you know,
movie stars and athletes and politicians and writers and stuff
like that. But I like to have a nice shirt
on and long pants on. If somebody says, hey, dig
(02:19):
dong with you, I don't like to look like a slop.
Yeah you're representing your brand, dad, Hey run that's right,
that's right. I went through a Canes you know that
chicken place, sure, and the lady said, you know, what's
(02:40):
your name when you drive through? I said, oh, Tim,
And she goes and I forgot about it, and I
drive around. My daughter's with me, and I get to
the window where I pick up the chicken, and she goes, Tim,
I go ding dong, and my daughter puts her head
down and goes, oh my god, she goes, She goes Dad.
(03:04):
She just asked your name like five minutes ago, and
they wanted to get the order right. They don't recognize
you at all. I hit her with the ding dogs.
That's very funny. That's very funny. I thought it was
all right. How often should you change your bed sheets?
Let's get into this.
Speaker 3 (03:21):
What about bed sheets?
Speaker 4 (03:23):
Probably once every two weeks?
Speaker 1 (03:25):
Oh my god, yeah, what a pig, once every two weeks,
once every two weeks, got almighty.
Speaker 3 (03:34):
What do you homeless your pillowcases?
Speaker 1 (03:37):
I try to change them at least once a week. Yeah, okay, yeah,
you put your head on that thing for God's sakes
every night.
Speaker 3 (03:43):
Important questions because.
Speaker 5 (03:45):
During the day, your your body's accumulating environmental pollutants.
Speaker 3 (03:50):
Sweat, plus you did skin cells are all nutrients for
bacteria and fungus, and they attract dust mikes.
Speaker 1 (03:56):
Oh my god. You know what sounds horrible when you
dry some thing in the dryer. It's most it's a
lot of it that's caught in that vent is dead skin,
you know. And uh and you gotta get You've got
to be cleaner in life, I think.
Speaker 3 (04:11):
Bard certified dermatologist doctor han Lie says these microbes can
break down your skin's natural barrier.
Speaker 5 (04:17):
That might be a portal of entry for for these
types of bacteria.
Speaker 3 (04:22):
At makeup designery and burbank, artists change and clean towels
and brushes after every single use.
Speaker 1 (04:27):
Okay, I get that. Yeah, that's that's yeah, that's not
a You know what bothered me is the old when
you get your haircut, the combs that come out of
that blue solution.
Speaker 2 (04:37):
Oh sure, Oh my god, I thought, oh how many
hair I thought that blue solutions like a way to
kill all the Germans.
Speaker 1 (04:44):
Yeah, I don't know, but how often they change the
blue solution A.
Speaker 2 (04:47):
Good point I don't know. Covered in the story too.
In addition, tell the sheets, I hope so.
Speaker 6 (04:52):
Oh santitation is number one in beauty.
Speaker 3 (04:54):
Well, doctor Li says, you don't have to be that strict.
There are general rules for bath tells. She recommends changing
them after two to three uses.
Speaker 1 (05:03):
Okay, two to three uses, I might go four to five.
I might go five five maybe, But.
Speaker 3 (05:10):
If your bathroom is so humid your towels, don't try
get a new one.
Speaker 1 (05:14):
Who has a bathroom that's so humid the towels don't dry.
We live in a desert. Are you kidding me? Maybe
this was a national Maybe it is so, Maybe it is.
Maybe it's coming out of DC and the swamp lands Maryland.
Speaker 3 (05:27):
But if your bathroom is so humid your towels, don't.
Speaker 1 (05:30):
Try and get get a construction guy over there to
work that out.
Speaker 3 (05:34):
Get a new one.
Speaker 5 (05:35):
It could be a good environment for mold or bacteria
to linger.
Speaker 1 (05:39):
Always I have noticed that when I went to Florida
to visit a friend. When you put your towel up
on the shower at night. In the morning, it's still wet,
you know, because it's so humid there it doesn't dry,
but here they should dry pretty quickly.
Speaker 6 (05:51):
I always prefer to never wipe myself off with a
wet towel, just because it's like that just doesn't feel sanitary.
Speaker 1 (05:56):
Yeah, like three hundred and thirty other million people in America,
this guy just told us that he doesn't like to
dry off with a wet.
Speaker 7 (06:03):
Towel, to never wipe myself off with a wet towel
just because it's like that just doesn't feel sanitary.
Speaker 1 (06:08):
Yeah, you're nailed it.
Speaker 3 (06:09):
Nailed right, So you have to change it more if
your towels don't dry.
Speaker 4 (06:13):
Basically, what about your bed shoots?
Speaker 5 (06:16):
The general recommendation is about every week, maybe even more
often if it's on your the pillow case.
Speaker 3 (06:24):
That's the general rule. But she says it all depends
if you get night sweat, sleep with a pet, or
with someone else you know, you may I'm.
Speaker 2 (06:31):
Going to step up our sheet changing game as a
result of Yeah, I'm going once a week now, I
really am.
Speaker 1 (06:38):
Okay, Now, who changes them? Will you do that? Or
is that no? We have a lovely lady. Lady comes
in a special sheet changer.
Speaker 2 (06:45):
I mean just like you know you when you pull
into the pits and they do all the tires and stuff.
You don't get out of the car and help them
with the tires. They go in there special tire changing
specialists that's what I have for the sheets.
Speaker 8 (06:55):
You know.
Speaker 1 (06:56):
You know what bothers me is when I watch NASCAR
and they put twenty gallons of gas in four seconds,
and yet we all sit at that pump for ten minutes.
They can't extend that service to us. We've got to
sit there and wait and wait and wait and look
(07:17):
around to see who's gonna wipe you out. That's pretty funny,
shouldn't that. Shouldn't that tech? That technology has been around
for thirty years? Sure in Nascar? Yeah, and they can't
help us out at Arco or Shell.
Speaker 8 (07:28):
No.
Speaker 2 (07:29):
I'm sure they feel like, hey, you know, you're actually
getting it into your car pretty quickly. Believe it or not,
I get it. It's not as quick as Nascar, but
it's pretty quick.
Speaker 1 (07:36):
I want it quicker.
Speaker 3 (07:37):
You may need to change your sheets more frequently.
Speaker 1 (07:40):
Oh all right, here we go.
Speaker 3 (07:41):
It's a lot of laundry to keep linens fresh. Doctor
Li says, go to bed clean, and that means washing
your face or showering every nighth.
Speaker 1 (07:50):
There you go ding dong with these showers and.
Speaker 5 (07:54):
Look for breathable materials like National Hotton linen, bamboo sheets
to have a little bit of an antimicrobial property to it.
Speaker 1 (08:03):
What kind of sheets?
Speaker 4 (08:04):
Bamboo sheets?
Speaker 1 (08:05):
Who has bamboo sheets?
Speaker 2 (08:07):
I think that's the thing. Yeah, she had served me
on Instagram and stuff. Yeah, isn't that hard or no?
I mean, I guess it's you know it's made from
now I say.
Speaker 3 (08:16):
Them, but they're not, doctor Li says when in doubt,
change it out, Denistador, ABC seven.
Speaker 1 (08:22):
It was local. Steckler used to say he bought these
really cheap sheets. I think he said the thread count
was nine and it was like sleeping on tennis nets.
It's it's a funny reference.
Speaker 9 (08:37):
You're listening to Tim Conway Junior on demand from KFI.
Speaker 8 (08:41):
A M.
Speaker 1 (08:41):
Six forty is Bellio with us. Yeah, hey, belly, how
are you great? Eating?
Speaker 4 (08:49):
Not right now?
Speaker 1 (08:51):
All right? Do most your calories come from work?
Speaker 4 (08:54):
From Jesus?
Speaker 10 (08:55):
Cheese?
Speaker 1 (08:56):
Its okay? How's that going?
Speaker 4 (08:59):
Pretty good?
Speaker 1 (08:59):
Yeah? Did you get the burnt cheese? Its toasting extra toasty.
You know I saw them last night in Walmart and
I swore.
Speaker 4 (09:08):
You were going to bring us in some but no,
those aren't.
Speaker 10 (09:11):
In the community. Been here in the building.
Speaker 1 (09:12):
No, you have got to go off campus.
Speaker 4 (09:16):
There are cheese its. I'll show you that.
Speaker 5 (09:18):
Well.
Speaker 11 (09:18):
You just open up a bag of cheese. It's and
some of them look like they're double toasted. Yeah, that's
what we're talking about. Yeah, the whole thing is double.
Speaker 4 (09:26):
Toasted, so delicious.
Speaker 1 (09:27):
I'll bring some, But I bring food in every once
in a while.
Speaker 11 (09:30):
Yeah, like expired, stale junk you don't like. He's laughing,
because that's you make it.
Speaker 1 (09:37):
Well, I'm not laughing, it's crosier. It's laughing. So thanks
for tracking the show. But I do bring in stuff
that I don't like.
Speaker 11 (09:48):
I'll give you that and expired, done it stale, I've
done that and gross.
Speaker 1 (09:53):
No, I don't think gross. If I buy something at
at Costco and I don't like it, I bring it in.
Or if I buy something Costco that expires after I've
had it in the house for six months to a
year or something, I bring it in.
Speaker 4 (10:08):
But yet you bring it off. We're standing in front
of a display.
Speaker 1 (10:13):
That was me laughing, Bell that.
Speaker 4 (10:18):
You were standing in front of a display.
Speaker 11 (10:20):
You took a photo and sent it to us of
you standing in front of extra toasted cheese.
Speaker 1 (10:24):
It's right.
Speaker 4 (10:26):
And then I didn't even think to think of it.
Speaker 1 (10:28):
Never thought of it to buy a box and bring
it in. Never thought of it.
Speaker 4 (10:32):
Why you'll bring us your the junk?
Speaker 1 (10:35):
You don't, I never thought. I was in Walmart last night.
I saw a box of extra toasted cheese. As I
took a picture of it, sent a bellio, and until
she just mentioned it now, never thought of bringing it in.
Speaker 4 (10:44):
Why is that?
Speaker 1 (10:45):
I don't know. It's a roadblock. Yeah, I don't know.
It's some kind of weird block. I don't know what
it is. It's not that rude. It's right, it's not.
It's true. Maybe, well maybe I think that you know,
you you've got to, you know, take take your foot
off the accelerated with the you know. Oh, I see
you're really thinking of her. I'm not saying that she's
gaining weight. I'm just saying that most of her calories
(11:06):
are coming from Cheesas.
Speaker 4 (11:07):
She was talking, you were just eating cheetos and TUTSI.
Speaker 2 (11:11):
Rolls, right, Is that right? You were eating TUTSI rolls
out Such a throwback.
Speaker 1 (11:15):
Yeah, I had like nine TOTSI rolls. They bawled up
my stomach.
Speaker 2 (11:18):
Now what happened? Would you get those like I'm from
Halloween candies.
Speaker 1 (11:21):
Or free in the in the the snackyard. I see. Yeah,
TUTSI roll is the only thing you can only eat
for free. You'd never go to a seven eleven and
get one. Yeah, especially the longer ones that look like
a turd, the bigger ones.
Speaker 2 (11:35):
It reminds It reminds me of of being a Halloween
trigger trader because they would just throw those little mini
touch of roles.
Speaker 1 (11:43):
Right, but it's candy that you only eat when it's free.
And yet to improve the sales of it, they made
them bigger and looked like dog turds. Who thought of that? Well,
I think that who thought of that? I want to say,
the mounds bar looks more like a like a turd, like, yeah,
(12:03):
baby Ruth, Wait, you mean Joy looks like a turn mom?
Enjoy doesn't because it's you can see the almond. Well, well,
oh baby Ruth. Yeah, you throw baby Ruth in the pool.
They're going to drain it exactly. Yeah. Have ever done that?
We used to. I used to kids used to do
(12:25):
at the public pool and and the you know, the
lifeguards were onto them. So lifeguards would just go in
and grab and go guys, you're idiots. And then and
then and then the kids are like, wait, those kids
aren't here today before Caddyshack.
Speaker 10 (12:47):
Yeah, oh yeah, I remember that.
Speaker 1 (12:48):
Yeah, No, I was, I was like eight or nine
in Ohio because we used we went to the rec center.
My grandparents were broke and my dad, I don't know,
I don't think he laid enough money on them for
the summer to take care of us. So they would
take us to every day to the rec center and
it was it was a public pool, and we used
(13:09):
to go every day. It was the highlight of our day.
And I remember back then, you know, you had to
sew a tag on your on your swimsuit and that's
your your tag to get in. And for six kids
and two adults for the entire summer to go to
this public pool, I think was like twenty eight dollars,
you know, a sweet deal. And we spent seven eight
hours a day there. You know, that was every day
(13:29):
we get up and go to the pool. But this
is what this is what's remarkable, the difference between now
and then. My brothers and my sister, we wore one
bathing suit for June, July, and August one and my grandparents,
my grandmother didn't do the wash every day, so we'd
(13:53):
come home come home from the pool, take a shower,
go to bed, whatever. Wake up the next day to
go to the pool. Swimsuits are still wet. Put on
your wet suit, and you know what it's like putting
on a wet suit, especially a onesie, a one piece
they call hi onesies or one piece, one piece angel
one piece. But when you put on a wet one piece,
it's like lightning hit hitting you. Well, you weren't wearing
(14:15):
a one piece.
Speaker 10 (14:16):
I hope he was wearing.
Speaker 1 (14:19):
I'm not wearing one now. I'm not wearing a bathing
suit all right now, But I didn't wear one. I
wore one piece. What you had, you had it two?
Speaker 2 (14:27):
No, you don't need you don't need a bathing suit.
It's just it's like shorts, one piece trunks.
Speaker 11 (14:33):
No, he's mark is referring to like a woman's one
piece of bathing suit.
Speaker 2 (14:38):
Yeah, or like the old school now, the old school men's.
Remember the old school men's they had an old shoulder.
Shoulder that's what I made it.
Speaker 1 (14:45):
How snutly is that? I don't know. You're the one
who said one piece. I'm thinking, oh my god, yea,
how sexy is that? When you're twelve you know, Hey,
he's the real skinny guy with the onesie. That's a
Conway you like baby ruths. I don't know, let's give
him this one.
Speaker 9 (15:02):
You're listening to Tim conwaytun you're on demand from kf
I A M six forty.
Speaker 1 (15:10):
Sharon Belly.
Speaker 4 (15:14):
Yeah, yeah, she's with Sharon with Sharon with a knee.
Speaker 1 (15:18):
Hey, can you tell everybody how you got your name?
I think that's a great story.
Speaker 11 (15:22):
So my mother's name is Sheila, and my father's name
was Ronald. And my mother said to my dad when
I was born, let's take the first three letters of
your name and the first three letters of my name,
and my dad said Ronchi, and so it's spelled s.
Speaker 1 (15:39):
H E R O N Great Ronchie. I could just
see your dad coming back from the dog track going
great Ronchi No, something like sometimes that's good. You know
my dad, my dad's best bodies, you know, for most
of his life were ron and Sheila Clark.
Speaker 4 (16:01):
Is that right? That's sweet?
Speaker 1 (16:04):
And they have a they had a daughter named Jennifer Clark,
which is my wife's maiden name. Ah, that's yeah. What
was that?
Speaker 4 (16:15):
Krozer said, that was creepy. I don't know. Why that's creepy.
Speaker 1 (16:18):
I don't either. Hey, Krozer, is he on a mic? Yeah,
he's on a mic. Krozer. How did you get your name?
Speaker 10 (16:24):
How did I get? Oh?
Speaker 12 (16:26):
I was almost Marshall Allen Krozer the third, but my
dad said no, So my mom said, all right, I'll
name him after my slow brother Michael. So that's how
I got the name Marshall Allen. Yeah, it was almost
Marshall Allen.
Speaker 1 (16:43):
You know that sounds like remember that commercial or that
PSA where a guy was calling up to see if
the apartment was for rent and he'd have like a
you know, like a Southern accent, like no apartments rented,
and then he had like a you know, a Spanish accent,
No Parton Parton's rented. And then the guy who called
me goes, my name is Marshall Ellen Krozer. Oh it's available.
(17:08):
You're that old PSA. That sounds like one of those names.
Marshall Ellen Krozier.
Speaker 8 (17:13):
Yeah.
Speaker 1 (17:14):
I love.
Speaker 12 (17:15):
I grew to love the full name of my dad
being a marshall En Kroscher the third, and I kind
of wish that would have been cool, but they went
with my slow uncle.
Speaker 10 (17:23):
But they kept Alan, So I am Alan Krozer.
Speaker 1 (17:26):
The third you know, I like, uh, Michael better than Marshall.
Speaker 10 (17:32):
Damn.
Speaker 1 (17:32):
Yeah, I think Marshall's it's just not you.
Speaker 10 (17:36):
Yeah, I don't.
Speaker 8 (17:37):
I don't.
Speaker 10 (17:37):
Yeah, I think I've gotten that before. You don't look
like a Marshall ham.
Speaker 1 (17:40):
I had asked my mom and dad. I don't know.
I was like twenty or so, and somebody said, uh, oh,
you named after your dad. I said, yeah, I think so,
And then I asked my mom and dad. I said,
my mind named after dad, and my mom's like, oh.
Speaker 4 (17:57):
That's right.
Speaker 1 (17:58):
No, no, you're actually I'm not because my dad's real
name is Tom Thomas Daniel Conway.
Speaker 4 (18:03):
That's right.
Speaker 1 (18:04):
So I said to my mom, I said, oh, then,
how am I Tim Conway? And she said well I
had a brother named Tim, And like, oh, I got
an uncle Tim, and she goes, well, not so fast.
He died when he was six months old. I said, oh, okay,
(18:25):
so I'm named after your dead brother. Yeah, yes you are, Tim,
all right, appreciate.
Speaker 4 (18:34):
That, But then how can you be a June I'm not.
Speaker 1 (18:37):
That's why Junior is not on any documents that any
legal documents said really, yeah, it's nowhere. It's my full name,
Timothy Chapazna plump Bresdna hand the third. You know, Doug
Steckler had his name changed. I don't know if you
know that. No, Yeah, Doug Steckler was born my old partner,
(18:58):
very funny man, funny, smartest guy ever my life. He
was born. His last name was really was really Steckler,
but his first and middle name he hated, so he
changed it when he was older. His first and middle
name it was eight off bad Sex. Is that a
(19:19):
horrible name? Yeah, horrible like Adolf, Like you know, you
think Adolf Hitler and then why would you want to
put bad Sex?
Speaker 4 (19:26):
Is that a family name?
Speaker 1 (19:28):
I think it was, Yeah, that was I think. I
think he was named after his dad.
Speaker 12 (19:36):
When I was younger, I was I was essentially Mickey
until I was about seven, and all my report cards
had Mickey on there, and I hated it in the
seventies early seventies because it was k e y. And
when my parents got divorced, I was seven and when
we registered for school, I was with my dad. He says, Okay,
you get to choose your name. It doesn't have to
be Mickey anymore. And I was like, oh, thank god,
(19:58):
no more, Mickey, am I c K Y? I said,
I just go with Mike. And that's when the Life
serial commercial come out.
Speaker 1 (20:05):
N I c K.
Speaker 10 (20:06):
White and Mikey likes it.
Speaker 1 (20:07):
Oh my god.
Speaker 13 (20:09):
So and then but but California Governor, I couldn't change
it back at that point. That was the tragedy that
would have been hot.
Speaker 1 (20:27):
What about you, Stephush, where'd you get steph fuche? Well,
that came from you. Where's the name Stephan from? Is
that a family name? No, it's actually named after a
tennis player.
Speaker 7 (20:41):
My dad was really into tennis during the eighties, and
I guess he originally wanted to name me Graham and
he and my mom was adamantly against it. So I
guess there was a player named Stefan Edburgh who is
currently playing and that's where he got the name from.
And so it's also the German spelling as well. Oh
(21:03):
is that right?
Speaker 1 (21:03):
Yeah? So you could have been Pete Sampras. Well yeah,
that was a little later, but yeah, or if you know,
things didn't you know, changed in life? Maybe stephie Graff, Yeah,
it could have been that could have been Richie Richie
word you get that name from Richie's really Richard.
Speaker 6 (21:25):
My brother, Carlos, the eldest, he told my mom that
I look like a Richie, like a rich kid, like Richard,
and then, uh, but my name was actually gonna be Michael,
so Michael Quinto. And then Carlos, my eldest brother, he
was like, nah, that's too so too white. Yeah, so
(21:46):
they were like, that's a white let's call you Richard.
Yeah right, no, yeah, so it's uh, it's Richard, but
Richard sounds like to like proper, so it's always been Richie.
Speaker 1 (21:57):
You know. By the way, I worked with Richie and
Steph Uje for two and a half years before I
knew either one of you were Hispanic. Well I was adopted. Oh,
I didn't know that, and I just made that up. Okay,
I didn't know that. I thought you were just like
two like dopey white guys. I didn't know that either
(22:20):
one of you were Hispanic. Learned something new every day, right, yes, yeah, yeah,
but I didn't know you had the big Argentina connection.
That's kind of cool, yes, sir, Yeah, And uh, all right,
we gonna getta get out of here. I guess right.
We have thirty seconds left. All right, Belly, give us
a thirty.
Speaker 11 (22:36):
Second name to get your name up the Angel of Traffic.
Speaker 1 (22:42):
I love it.
Speaker 4 (22:42):
Oh that's really interesting.
Speaker 3 (22:44):
I was busy take side Streets, your award winning traffic.
Speaker 1 (22:50):
That was one on one busy. Okay, all right, Angel,
please got almighty.
Speaker 9 (22:56):
You're listening to Tim Conway Junior on demand from KFI
A six forty.
Speaker 1 (23:02):
We talk about Craig's restaurant all the time on the air.
I've never been there, but I know Mark Thompson is
a regular. Love it there.
Speaker 2 (23:09):
And and you know the guy who runs it, Greg Susser, Right,
he's terrific. I mean he's the reason that the place
is so popular. All right, Craig is with us.
Speaker 1 (23:15):
Craig how you Wow? How'd you get him? I don't know.
Speaker 8 (23:18):
I mean a gentleman. I am so thrilled to be
on the show. By the way, I was gonna point
out the fact that you've never been there.
Speaker 1 (23:27):
You know, I always bust Alex Michaelson's balls because you
know he's a he's a regular at Craig's. And and
then he said, no, you know he goes to ihop
and Denny's as much as he goes to Craig's and
then at the end of the conversation he said, oh,
but I really loved it Brett at Craigs. I'm like,
I knew it. I knew it.
Speaker 8 (23:46):
Yeah, he's a Craig guy. By the way, I don't
know if you know. It's it's nice to be in
with all of those other brands that you're talking about Craig, right,
and the Brett is specially by.
Speaker 1 (23:57):
The way, I also get John and Ken, so you know,
wh wait, you get John going in there. Of course
I didn't know that. That's fantastic. Hey, how long has
Craig's been around?
Speaker 8 (24:07):
All right, we're going on twelve and a half years,
coming up on thirteen.
Speaker 1 (24:12):
Okay, by the way, I don't know if you know this, Greg,
but it is the Hollywood restaurant. I mean when people
talk about, you know, going to a restaurant where Hollywood
insiders go, it's always Craigs.
Speaker 8 (24:22):
Well, okay, so it's a regular restaurant that happens to
have a lot of Hollywood.
Speaker 1 (24:29):
I've heard it described regulars. I've heard it described by
many people as the modern day Chasings. Is that true
or false?
Speaker 8 (24:38):
I will take that compliment every day.
Speaker 1 (24:40):
Huge compliment. Refer to it, Yeah, huge compliment.
Speaker 8 (24:43):
I mean, I mean, if you're looking to start a restaurant,
you have no higher goal in Los Angeles than being
compared to a place like Chasing. Wow.
Speaker 1 (24:53):
Okay, so are you old enough to remember going to
Chasin's like with your parents? No.
Speaker 8 (25:00):
I was a young waiter and we had heard the
Chasins was closing and we wanted to go, and so
we got all dressed up, we got in suits and ties,
you know, grabbed our dates, and we had some money
because we were young waiters, and we went and it
was an interesting experience because we were like, wow, it
(25:21):
feels like it's stuck thirty years ago. And they weren't.
They were like nice to us, but you know, we
were young, and you know whereas it taught me a
valuable lesson in that I want the older crowd, the
middle aged crowd, and the younger crowd, and I want
all of them to feel just as special as the
people that I've known for twelve years or the old
(25:43):
people like Mark.
Speaker 2 (25:44):
That is thank you, I heard it. I do think
there's quite a cross section. Tim You've got these young
like Instagram influencers who are excited to be at Craigs.
And you also have the sort of the people who
are been around for a long time, I mean the
older kids.
Speaker 1 (26:01):
It's a really good little cross checktion. I all thought
of it that way. It's great. It's it's a great
restaurant for really rich people and a great restaurant for
really really rich.
Speaker 8 (26:10):
People, and also for people. You know what, I'm just
gonna you.
Speaker 1 (26:17):
Got you gotta take that. If you're gonna deliver the
punches you gotta do.
Speaker 8 (26:22):
Hey, you know you can come in, split a dish,
have a beer at a part warrior port ball and
knock it off.
Speaker 1 (26:28):
Split it. That's great. Hey Craig. When you go out
to eat, where do you go?
Speaker 8 (26:34):
Uh? You know, we we love As a matter of fact,
last night my wife and I Lisa, we went to
Osenebo uh Japanese restaurant on Ventura in in in the Valley.
I do try to go to all the new restaurants
and show my support because I'm a big believer in
all of us in the restaurant business need to stick together.
And I think we learned that during COVID. So go
(26:55):
to catch catch steak. We just went to Funky a
little while ago that opened up in Beverly Hills. We've
been the mother wolf. We try to hit everything and
then we put it up on our social media to
support That's right. It's not a zero sum game, right.
It's not I win, you lose. It's people are going
out eating and they can't eat at the same place
(27:16):
every time.
Speaker 1 (27:17):
That's right, buddy, I think that's terrific. I love that.
You know, the people that I know that go to Craigs,
they they love it. Like Alex Michaelson talks about the bread,
Mark talks about the vegan dishes, but nobody has I've
never heard anyone said, you know, I went there and
I had a bad experience. And that's unusual for a restaurant,
because you know, somebody waiter us a bad night, or
(27:38):
somebody drops something. There's always an opportunity for a bad time.
But nobody, nobody really expresses that. So you must really
be hands on.
Speaker 8 (27:46):
Thanks if it's how, it's how you recover the errors.
It's not that anybody doesn't make sure right and then
and then also, I think we learned during COVID that
that social moment that happens when you walk in a
room and you say hello to a few friends, and
we're in a room full of eighty ninety one hundred people.
That's the stuff we missed during COVID. That's the thing
we can't get from our phone or by watching something
(28:08):
on TV. And that's what happens in our restaurant.
Speaker 2 (28:10):
That's you know, it's funny, Tim, I was just gonna say.
The thing is beyond the food. There's an energy to
the place. It's really special. And that energy you only
have there, you know, And that's got nothing to do
with what your order on the menu.
Speaker 1 (28:23):
It's got to do with other stuff. Craig, what was
the restaurant that was there before you open?
Speaker 8 (28:27):
H God, it was I think it was called Melrose
Bar and Grill, Okay, then it was Yeah, and then
it was doug Orangos, and then I think it was
a place called Alberto's from nineteen sixty five to two thousand.
I mean, the thing that I think we all are
now realizing in the restaurant business is, yes, it's food
and service, but it's also hospitality. It's also taking care
(28:48):
of people and remembering special things and making sure that
people feel comfortable. And my kids who are ten feel
just as comfortable there and other kids as you know,
the older set, And so it's it's finding out what's
going on in their lives and actively being a participant
in it.
Speaker 1 (29:05):
When you say kids, do you have twins?
Speaker 8 (29:07):
I do we have? We have ten and a half
year old twins, Gemma and Adrian.
Speaker 1 (29:11):
And and you know, I can't tell mind the names
boys or girls, but one in one oh, one and
one okay, so they're not identical, all.
Speaker 8 (29:21):
Right, Tim, But can be surprised on how many people
ask that question.
Speaker 1 (29:26):
That's great, Hey, you know what, you're running a high
end place when every time I've ever driven by Craigs,
there's always paparazzi out there. Always.
Speaker 8 (29:36):
Yeah, I mean that's a blessing and a curse. Whether
I wish there was something that we could do a
little bit about that, and we spend a lot of
time protecting people. So yes, it is good in that
it gives a place publicity, but it is unfortunate when
somebody's just looking to have dinner sure and go home.
Speaker 1 (29:52):
Hey, and without without naming names, have you had to
throw a throw an aidless celebrity out of your restaurant?
Speaker 8 (29:59):
Uh? Have I ever Yes, no, have I ever wanted to?
Speaker 1 (30:06):
What else are you working on? You got your are
your opening up anything else?
Speaker 8 (30:09):
Yeah? So we you know, we've got a whole brand
of cashew based vegan ice creams that we sell in
local supermarkets at Bristol and Gelson's, Mark's a big fan
of and it's a nationwide and then we're going to
be opening up a second restaurant in Nashville.
Speaker 1 (30:25):
Oh that's cool, okay.
Speaker 8 (30:26):
Yeah, So it's just it's time to kind of expand
and and and grow the brand. And and you.
Speaker 1 (30:32):
Know what time do you open?
Speaker 8 (30:33):
Every day? We open at five o'clock and the kitchen
stays open till eleven eleven pm?
Speaker 1 (30:38):
Okay, all right? And and do you do you need reservations?
How far in advance?
Speaker 8 (30:44):
Reservations are taking two weeks out? I would take the
early side of the late side, until you know, obviously
people get to know you and then you know, you
start to become a regular, and that's really that's it. Okay, Well,
not that difficult.
Speaker 1 (30:56):
If I came there with my wife and my my
beautiful wife, my beautiful daughter, could I could I tape?
Could I tip the waiter or waitress or may er
d Like, I don't know fifty bucks to not have
paparazzi and people bother me.
Speaker 8 (31:12):
Let's just say I could work that out for you,
But the problem is I'd have to give you marks tables.
Speaker 1 (31:18):
Wait, are there celebrities tables? Are? Is there a Tom
Hanks table?
Speaker 8 (31:22):
No? No, there are people that have particular preferences, like inside, outside,
I know where certain people like to sit.
Speaker 1 (31:29):
But right, because in Chasin's, they in Chasin's used the
booths named after people.
Speaker 8 (31:34):
Yeah, we tried to stay away from that because what
happens if the two people call and they both have.
Speaker 1 (31:38):
Their name on the booth, and what happens when a
person dies? Do you take the name off the booth?
Speaker 8 (31:43):
I don't know exactly. Like, I'm not looking to cause
any issues, that's right.
Speaker 1 (31:47):
How big is the restaurant? What's the max capacity?
Speaker 8 (31:49):
Uh? Inside seats ninety outside of the back patio of
seats eighty five?
Speaker 1 (31:53):
Wow, that's huge.
Speaker 8 (31:55):
Yeah, John, it's gotten, it's gotten. It's gotten really big.
And the nice thing about the back patio is COVID
was kind of a blessing and the curse we lived
through it. We didn't lay anybody off and we ended
up with this big, beautiful paty on the outside.
Speaker 1 (32:08):
Good for you, buddy, appreciate you. Coming on, I'll drag
Conway and I gotta get out there.
Speaker 8 (32:13):
Do you guys have please?
Speaker 1 (32:15):
But I gotta ask the question one way, I really,
you know, try a restaurant. Initially is go through the
drive through, but you don't have.
Speaker 8 (32:20):
One but a drive by. I'll throw food.
Speaker 1 (32:26):
All right, buddy, you're the best. You got a great
sense of humor for you know us, busting your balls.
You got a very successful restaurant. I hope the the
twins still love you.
Speaker 8 (32:34):
You know, I love it. I appreciate it. Thanks for
your time. Mark, I'll see Tim. I better see you
all right, all right.
Speaker 1 (32:40):
Thanks Greg, really appreciate it.
Speaker 8 (32:41):
All right.
Speaker 1 (32:42):
Craig Craig Susser, who owns Craig the biggest restaurant, the
most popular US. I've tried to get you there several times.
Reason why I say this because age ten is when
kids start going to the room and closing the door
and it you know, you know, I hope that doesn't happens.
Speaker 2 (32:57):
I'm just judging on social media. A great relationship with
his kids. Betty beautiful family.
Speaker 1 (33:01):
But he's established, right, I think he's thirty five sixty five.
He's in my wheelhouse. Yeah, he's established.
Speaker 10 (33:06):
Tim.
Speaker 12 (33:06):
I will go with you and split a aluminum foil
wrapped baked potato.
Speaker 1 (33:12):
Wow, you know, maybe I shouldn't drag eat it in
the car. All right, let's go to Craigs. We're live
on KFI AM six forty Conway Show on demand on
the iHeartRadio app. Now you can always hear us live
on KFI AM six forty four to seven pm Monday
through Friday, and anytime on demand on the iHeart Radio app.
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The Burden
The Burden is a documentary series that takes listeners into the hidden places where justice is done (and undone). It dives deep into the lives of heroes and villains. And it focuses a spotlight on those who triumph even when the odds are against them. Season 5 - The Burden: Death & Deceit in Alliance On April Fools Day 1999, 26-year-old Yvonne Layne was found murdered in her Alliance, Ohio home. David Thorne, her ex-boyfriend and father of one of her children, was instantly a suspect. Another young man admitted to the murder, and David breathed a sigh of relief, until the confessed murderer fingered David; “He paid me to do it.” David was sentenced to life without parole. Two decades later, Pulitzer winner and podcast host, Maggie Freleng (Bone Valley Season 3: Graves County, Wrongful Conviction, Suave) launched a “live” investigation into David's conviction alongside Jason Baldwin (himself wrongfully convicted as a member of the West Memphis Three). Maggie had come to believe that the entire investigation of David was botched by the tiny local police department, or worse, covered up the real killer. Was Maggie correct? Was David’s claim of innocence credible? In Death and Deceit in Alliance, Maggie recounts the case that launched her career, and ultimately, “broke” her.” The results will shock the listener and reduce Maggie to tears and self-doubt. This is not your typical wrongful conviction story. In fact, it turns the genre on its head. It asks the question: What if our champions are foolish? Season 4 - The Burden: Get the Money and Run “Trying to murder my father, this was the thing that put me on the path.” That’s Joe Loya and that path was bank robbery. Bank, bank, bank, bank, bank. In season 4 of The Burden: Get the Money and Run, we hear from Joe who was once the most prolific bank robber in Southern California, and beyond. He used disguises, body doubles, proxies. He leaped over counters, grabbed the money and ran. Even as the FBI was closing in. It was a showdown between a daring bank robber, and a patient FBI agent. Joe was no ordinary bank robber. He was bright, articulate, charismatic, and driven by a dark rage that he summoned up at will. In seven episodes, Joe tells all: the what, the how… and the why. Including why he tried to murder his father. Season 3 - The Burden: Avenger Miriam Lewin is one of Argentina’s leading journalists today. At 19 years old, she was kidnapped off the streets of Buenos Aires for her political activism and thrown into a concentration camp. Thousands of her fellow inmates were executed, tossed alive from a cargo plane into the ocean. Miriam, along with a handful of others, will survive the camp. Then as a journalist, she will wage a decades long campaign to bring her tormentors to justice. Avenger is about one woman’s triumphant battle against unbelievable odds to survive torture, claim justice for the crimes done against her and others like her, and change the future of her country. Season 2 - The Burden: Empire on Blood Empire on Blood is set in the Bronx, NY, in the early 90s, when two young drug dealers ruled an intersection known as “The Corner on Blood.” The boss, Calvin Buari, lived large. He and a protege swore they would build an empire on blood. Then the relationship frayed and the protege accused Calvin of a double homicide which he claimed he didn’t do. But did he? Award-winning journalist Steve Fishman spent seven years to answer that question. This is the story of one man’s last chance to overturn his life sentence. He may prevail, but someone’s gotta pay. The Burden: Empire on Blood is the director’s cut of the true crime classic which reached #1 on the charts when it was first released half a dozen years ago. Season 1 - The Burden In the 1990s, Detective Louis N. Scarcella was legendary. In a city overrun by violent crime, he cracked the toughest cases and put away the worst criminals. “The Hulk” was his nickname. Then the story changed. Scarcella ran into a group of convicted murderers who all say they are innocent. They turned themselves into jailhouse-lawyers and in prison founded a lway firm. When they realized Scarcella helped put many of them away, they set their sights on taking him down. And with the help of a NY Times reporter they have a chance. For years, Scarcella insisted he did nothing wrong. But that’s all he’d say. Until we tracked Scarcella to a sauna in a Russian bathhouse, where he started to talk..and talk and talk. “The guilty have gone free,” he whispered. And then agreed to take us into the belly of the beast. Welcome to The Burden.