May 13, 2025 • 36 mins
We're back.. i dont know what's been going on with us, but we're back and sadly we have some shit to talk about.
Over the weekend multiple restaurants were put on blast & rightfully so. Stone Cellar Bistro in Arvada went after mom's on Mothers Day Weekend and the community has come for them. Poor behavior in the restaurant by staff & worse behavior after the fact online... a tutorial on what not to do really.
Then we talk about the second story breaking in the Denver Food Community, Grateful Gnome's ownership has been outed for disgusting behavior towards staff & guests alike. Kip & CB talk about both circumstances before shifting gears to positive food talk & recapping New Haven pizza tour.
If you want to support local restaurants who treat guests & staff properly and kindly.. you should be checking out Annette this weekend as they partner up with Theo Adley & the team from Marigold out of Lyons.
Then before we get out of dodge, we talk about the New Haven pizza tour Kip ran through over the weekend and a conversation about Root Beer, Birch Beer & Cream Soda.. We really touch on everything this episode.
Shoutout to our sponsors of the pod - Meraki Brands Cannabis, Award Winning Flower & Vapes that are taking over the community in Colorado. As well as our sponsors Flower Union Edibles. They're new to the scene and making waves across the state (and country). Check em out!!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Over the weekend multiple restaurants were put on blast & rightfully so. Stone Cellar Bistro in Arvada went after mom's on Mothers Day Weekend and the community has come for them. Poor behavior in the restaurant by staff & worse behavior after the fact online... a tutorial on what not to do really.
Then we talk about the second story breaking in the Denver Food Community, Grateful Gnome's ownership has been outed for disgusting behavior towards staff & guests alike. Kip & CB talk about both circumstances before shifting gears to positive food talk & recapping New Haven pizza tour.
If you want to support local restaurants who treat guests & staff properly and kindly.. you should be checking out Annette this weekend as they partner up with Theo Adley & the team from Marigold out of Lyons.
Then before we get out of dodge, we talk about the New Haven pizza tour Kip ran through over the weekend and a conversation about Root Beer, Birch Beer & Cream Soda.. We really touch on everything this episode.
Shoutout to our sponsors of the pod - Meraki Brands Cannabis, Award Winning Flower & Vapes that are taking over the community in Colorado. As well as our sponsors Flower Union Edibles. They're new to the scene and making waves across the state (and country). Check em out!!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and the pose
is looking behind it are the most important jobs talking ninety.
Speaker 2 (00:19):
Day, the records on marijuana and the Washington and Artonic
Division actually build a small former like this today. They
build a pattern.
Speaker 1 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered. The
pott talking, the trippers, the glass opers, the hip books,
all gathered in secrecy and flying eye.
Speaker 1 (00:47):
As a country.
Speaker 3 (00:52):
All right, Can I do that sound better now?
Speaker 2 (00:55):
Yeah? I think so.
Speaker 1 (00:56):
Al Right, so welcome back, ladies and gentlemen, to another
week of stone down with your host as always, it's
meat Kip and across the way.
Speaker 3 (01:03):
I got CBCB. How are you, brother?
Speaker 2 (01:06):
I can't complain at all. Got outside this weekend with
the beautiful weather, looking forward to these sunny days ahead
and late nights and having some good food outside and
all that jazz.
Speaker 1 (01:18):
Well that makes one of us. I fucking hate it.
It's already ninety degrees. As someone that spends a lot
of time in their car getting back in the saddle
off an East coast run today, I'm miserable. I'm ready
to get to autumn. Give me the football season, get
me to football weather.
Speaker 2 (01:31):
Just got to bust out the Linden Now, and I
mean more exciting is we're like a little over a
month away from our super Bowl.
Speaker 1 (01:40):
Oh Man Aspen Food and Wine, Our Food and Wine
Classic and Assmen is right around the corner. It's gonna
be a doozy, But so is today's episode. I may
have been out of town, but I saw what better
reason to get back in the saddle of the podcast
than some nice little drama in our backyard one of
my you know, we'll talk about all that, and we'll
talk a little Haven style pizza and what's comparable in
(02:02):
Colorado to those institutions on the East Coast.
Speaker 3 (02:06):
But today's episode.
Speaker 1 (02:08):
Is only possible thanks to our friends over at m
Rocky Brands Cannabis. You can find them on the East Coast,
but they're tried and true, made and grown right here
in Colorado. This is their flagship state and location, and
they're doing the Lord's work. Not only have they grown
their strains in genetics by partnering up with folks like
Mighty Melts, their Fat Gram's vape cartridges, are just really
(02:29):
taking over the scene as well. They're doing the Lord's
Work award winning cannabis. Great humans. They're the same folks
that helped us with our Molly Martin fundraiser a couple
of weeks ago. We would not be we would be
remiss if we didn't give a shout out to Mroki
Brands Cannabis. If you're working in the industry, maybe your
(02:50):
boss yelled at some moms while they were dining in
your restaurant this weekend. Maybe your tips are non existent
due to the fact that no one's going to be
back in your rest because of how you treat your staff,
and then they go to Reddit. All of those reasons
and more, you should pick up a product that really
helps you kind of take your mind off things. Muraki
(03:10):
is here for you, no matter if you're in the
hospitality industry. Hell, you could be a fucking banker. Maybe
you're a snow plowman and with this ninety degree weather
you're just bored to tears and you're not going to
take a drug test for a while. Muraki is here
for you. Chris, Where should we start? Where should we start?
Speaker 2 (03:28):
H s We dive right into the thick of it.
For those who have checked out Reddit this afternoon.
Speaker 3 (03:36):
Yeah so, I mean fuck For those that don't know.
Speaker 1 (03:40):
We've talked about this restaurant at Nauseum in years past,
about how it was a flagship location of fine dining
in Arvada, but recently Stone Sellar Bistro has made news
after what a poor timing to just be an awful person.
But at the same time, the ownership group that is
now and I guess maybe we should lay the foundation
(04:02):
for this for those that don't know. In March, about
eighty to ninety percent of the restaurant's staff at Stone
Seller Bistro walked out on Chef Jordan and the ownership
group that runs runs Stone Seller Bistro. They had a
Colorado Hospy Award winner and Jennie in the front of
house manager who was literally the bread and butter of
(04:25):
how that thing ran. On the front of house. Chef
Brandon Kerr, who y'all may have recognized from his time
at Hell's Kitchen, also walked out. We are not the
people to break the news as to why they walked out.
We do have that information, but that's not our place.
What I am doing is saying this now so that
y'all understand that. You know, maybe there were failsafes in
(04:47):
place originally, but when you eighty percent of your all
star crew walk out because of a let's just say,
a difference of opinion on how people should run a business,
I guess is the easiest, our kindness way to say it.
They were left with having to build a new team,
as well as maybe some folks taking on new roles
(05:10):
that are unknown to them. Over the weekend, one of
the members of the ownership group told a lady who
was breastfeeding in the restaurant that they would prefer that
she not do that, that it made the staff uncomfortable.
I don't know who on the staff it made uncomfortable,
but what I do know is that's unbelievably inappropriate to
(05:32):
say to somebody, and especially a mother that is celebrating
Mother's Day, Like Jesus fucking Christ, could you be more
tone deaf? What a fucking oh my god? And then
they doubled down on it. Chris, So obviously the family
that was distraught after the situation. I don't know how
it technically unfolded after the confrontation at the table, but
(05:56):
what we know is that the family took to the
internet to tell their story of what happened at the restaurant,
and they just fucking went after them again, like hey,
shut up and know that you were wrong Jesus.
Speaker 2 (06:10):
So I've got a couple of points here.
Speaker 3 (06:13):
One.
Speaker 2 (06:14):
Yeah, number one, like nobody in the restaurant was made
to feel uncomfortable, Like this has been going on in
Colorado for years, and I can't remember when the actual
law went to effect that allows mothers to breastfeed, so regardless,
like it doesn't matter. And then number two, like, if
you've ever been in a restaurant or some kind of
(06:37):
establishment where a woman is breastfeeding, you may see it,
but then like what does that do to you? It
does nothing. You aren't gonna look again because that's like
just weird and creepy. So I mean, just go about
your business and you don't even pay any attention to it.
And then number three, I think writing reviews like that
is completely acceptable, Like you know, like sometimes we harp
(07:02):
on people who go on to yelp and do things
like that and write stupid reviews for things that don't
even matter but just have a negative impact on the business.
This is something that people should be aware of, especially
today when you know, like if you're going out, you've
made a decision to spend money, and you want to
spend that wisely and going into an environment where like
(07:25):
this kind of shit happens. I think people should be aware.
So I don't have any problems with the review or
anything like that, and I know a lot of people don't,
but I just wanted to emphasize, like, those types of
reviews are completely acceptable, because who wants to go and
spend their money out of place where you're you know,
you're treated poorly.
Speaker 3 (07:46):
I couldn't agree more.
Speaker 1 (07:47):
This isn't a discussion of Oh, I asked for my
burger medium and it came out medium well, and I'm
mad at the fucking server or whatever. This is exactly
what those platforms are used for. And then also the
exact reason fucking PR firms are there, like learning how
to deal with you know, like social mediums or you know,
marketing and backlash, Like they handled this from the jump
(08:10):
in the worst fucking way possible, Like it's baffling how
badly they handled this, and then to double triple down
on it is just it's mind blowing and you know,
I thought, you know, when they had to take a
week long break to hire new staff in March, I
thought that was possibly going to be the end of
what was once one of our favorite restaurants in Colorado,
(08:31):
because they lost you know, pivotal, you know, key pieces
of their staff and their team, and it kind of
showed in this and how they handled this its instance.
Speaker 3 (08:41):
But then it showed.
Speaker 1 (08:42):
Once more when they started calling out people saying that
they were going to try and have them arrested or
filow up a claim of harassment. Like they handled this
from the jump as horribly as possible, and they showed,
you know, their true self in some capacity. Whomever the
person was. I don't know if I know the owner
(09:02):
that was doing the replies online. I don't know if
chef Jordan had to say in this, but from my understanding,
no one could actually complain in the restaurant. It was
totally the owner or the woman who spoke to the
mother that took umbradge with the what was going on,
you know, at that table, and she just totally fucked
everything up, like she made every matter worse. You know,
(09:26):
I cannot express how fucking terrible of a move this was,
and then to continue to compound on it even a
following day later.
Speaker 2 (09:35):
Yeah, dude, I mean the only thing, like, the only
responsible response would have been to number one, apologize and
admit that you made a mistake and that your actions
were out of line, and then you would invite the
person back in and be like, hey, we would love
for you to come back and we'll you know, cover
your meal, so.
Speaker 3 (09:56):
Your whole family.
Speaker 2 (09:57):
That's yeah, that's that's how you somewhat make a correction
to those errors.
Speaker 1 (10:03):
Yeah, you have to find a way to mitigate it.
But instead she doubled down. And then I think one
post she replied to or he replied to whomever it was,
said something to the tune of like we fucking hate kids,
and you know I'm speaking metaphorically or a little bit
with a hyperverly No, that was the gist of it, Yeah,
pretty much, And then it caught wind. Obviously, you know
(10:24):
that posted caught wind on things like the Denver Food Reddit.
I think the sub of the header on the Denver
Food read it was the end of Stone Cellar Bistro,
And realistically I thought that was the case. In March
when Brendan or Brandon you know, when Genie and when
an eighty percent of the restaurant staff had walked out,
but they kind of regrouped and tried to reevaluate.
Speaker 3 (10:46):
But now I.
Speaker 1 (10:47):
Feel like their public persona here is shot to shit.
Speaker 3 (10:51):
Good. Yeah, gracious, what.
Speaker 2 (10:54):
A bummer for you. But that's not all the dirt
that was flying around in the restaurant industry this past weekend.
Speaker 1 (11:01):
Yeah, your neighborhood had a little hubbub as well. And
I think you know a lot of this also stemmed
from the food Reddit. And so we have to use
the term allegedly because we don't know what is factual.
We didn't see it, you know, play out in our
own you know, eyes or things of that nature.
Speaker 3 (11:17):
But Chris, why don't you give everybody else a little
recap of that shit storm?
Speaker 2 (11:22):
I mean apparently like it's just the fact that the
owner is allegedly just a racist kind of douchebag. I guess,
I mean, like Love's where who? What the end at
the grateful known So for those of you that don't know,
(11:42):
it's actually I mean, like the sandwiches are good, it's
not a bad spot, But I mean, after hearing what
allegedly the owner or whoever Dan is there, how he
treats his employees, and how he talks just openly to
people at the establishment. It doesn't sound like that great
of an environment.
Speaker 3 (12:02):
No, it sounds actually terrible. And then what he tried
to do was docs.
Speaker 1 (12:06):
The employee, our former employee when she was just voicing
her you know, disgrunt or you know, complaint with like
hey in the community. And then other folks came to
bat for her, other former employees, like this is the
exact environment. This is the reason I went to find
another job. And oftentimes some of these you know, employees,
(12:27):
they don't have the luxury of just jumping ship to
a new location. You know, maybe they're not flush with cash,
and they have to keep the job longer than they
want to. So it's not the well, why did you
stick it out after being you know, facing this abuse
verbally or emotionally things of that nature.
Speaker 3 (12:43):
But what came to light in terms of that discussion.
Speaker 1 (12:46):
Was he got online and started making posts and started
getting his friends to come out there and try to
stick up for them. And it sounds like it is
as toxic as the day is. Young Jesus fucking Christ,
Like we're starting between that and then all the other
you know, we just spoke about stone Seller, We've spoken
about AJ's in the past couple of weeks as well.
Speaker 3 (13:08):
You know, like there's all sorts.
Speaker 1 (13:09):
Of business owners in this and then honestly, everyone talks
about one padra like it's just a slimy time fuck no.
Speaker 2 (13:18):
And you know for people who are like, well, why
don't people just quit and leave? And like, I don't
think if for those of you who don't know the
facts of like trying to go from one server job
to a next, like there's it's a bit of a process,
and you typically lose money because when you start that
new job, you're doing the training and stuff, so you
(13:39):
aren't really getting tips and things like that. So like
a lot of people, like you said, don't necessarily have
kind of that financial backing to be like, oh I
hate this place, I hate my boss. I need to
find another job. And it's not that easy because you
may lose like three to five hundred dollars there in
that span of a couple of weeks, you know, and
(14:01):
that I mean that's covering rints sometimes.
Speaker 1 (14:04):
No, one hundred percent, and it's you know, it's the
small things like oh well, you know when someone says,
why didn't you just get a new job, it's not
that easy either. Someone's like, so you're jumping ship from
one to another, and then like it becomes a little
bit more of a difficult process, you know. And so
our heart goes out to the girl who made the
post and shout out to those that stuck up for her,
(14:27):
like that had worked in that environment and you know,
vouched for her claims, but also for those in the
community that spoke up and stuck up for when the uh,
the owner was trying to bully her online. And it
seems like that's a trend that you know, went beyond
just the keyboard cowboy community, but also like in person
talking about it, like you said, like with guests and
(14:47):
things of that nature. It's just brutally off putting and
it's it's gross to hear. And I'm we he won't
be getting any more of our money or our publicity
in the future months or years.
Speaker 2 (14:58):
Dude, And that's what's crazy. Like I remember, you know,
working in the restaurant industry. I remember like the most
successful restaurants I worked at, they always instilled that sense
of like, you know, when somebody comes in the door,
be nice, greet them, do those things. It's like you
do the little things to make people feel good and
feel like they're welcomed.
Speaker 3 (15:19):
Then like.
Speaker 2 (15:21):
A not so great meal cannot like be detrimental because
people will leave there being like, ah, I mean I
wish that would have been better. But man, was I
treated like a king? Like the staff were nice, they
were attentive. They made me feel welcomed. Like those people
will come back and try it again. But if you
aren't feeling welcomed, even if you have a great meal,
(15:44):
you may be like, ah, I may not come back.
Speaker 1 (15:47):
Yeah, what employee would we want to have a good,
you know, positive vibe about the work, you know, the
shift if the work environment's toxic as hell, you know. Yeah,
it's different than being like, oh I got to open
and close. Oh I got to work brunch every week
and I haven't had a Saturday off. You know, those
are different arguments. Then I literally hate going to this
job because of the mean things and the racist things,
(16:10):
the xenophobic things, like it's just terrible and it breaks
my heart that, you know, folks are constantly going through
with it. All Right, We've spoken enough about the negativity
in the community. We would be remiss if we didn't
talk about some of the positives and the good people
in the hostility industry in Colorado. So from here on out,
we're shifting gears into positive vibes.
Speaker 2 (16:29):
Before you get into your adventures, though, I will say
though we are gonna go, We've got an awesome dinner
plan this weekend, a head at that is not toxic.
I'm so excited.
Speaker 1 (16:42):
Yeah, So for those that don't know, you'll probably seen
us pump the tires, the theo Adley and uh marygold
a restaurant up in Lions right there on the main drag,
just being creative. You know, you can kind of tell
him that he has fun and he cooks with passion,
and that's something that we love to see out of restaurants,
you know, seeing the staff enjoy themselves in their work environment.
Speaker 3 (17:02):
And so as we shift.
Speaker 1 (17:03):
Gears from the negative to the positive, we would be
remiss if we didn't give a shout out to Caroline
Glover and the family over at a NET. As you're
listening to this, they actually do all day happy hour
on Tuesdays. But if you're one of the lucky ones,
they're doing a course dinner on Sunday night with the
team from Mayorgold. So a great collab between two great
restaurant teams, you know, institutions in the community and award
(17:26):
winners in their own right. So that is gonna be
a fucking doozy. And Chris, I think we'd be remiss
if we didn't give a shout out to you because
you've got the Colfax Marathon this weekend.
Speaker 2 (17:36):
Yeah, buddy, not the full on the half. I'm doing
the half. I'm not that brave to conquer a full
one yet, but that would be on Sunday, and then
follow that up by this dinner. I'm absolutely stoked.
Speaker 3 (17:48):
We have a good time.
Speaker 2 (17:49):
I'm gonna eat my face off. I wonder I don't
know if there's tickets or reservation still available, but if
you're interested in it, it's a pretty good bargain. I
check it out.
Speaker 3 (17:59):
Yeah.
Speaker 1 (17:59):
I mean, oftentimes we see those kind of plated dinners
or collab dinners.
Speaker 3 (18:03):
We'll kind of get up there and call spit.
Speaker 1 (18:05):
On a Sunday night, maybe we keep it a little casual,
you know, maybe one wine pairing of the two, but
not both, so that one of us is able to
drive home. But all the same, it's gonna be a
good time. I'm really fucking fired up about it. Back
to back we eat weekends of eating. Well, I'm pretty stoked.
Speaker 2 (18:22):
Okay, So let's dive into this, your pizza escapades in Connecticut, dude.
Speaker 1 (18:28):
Okay, So we were up at Hartford, Well, to be exact,
we were in Manchester and Glastonbury or Glastonbury, Connecticut, which
is just fucking north of new Haven, which is the
pizza capital of America by about an hour.
Speaker 3 (18:43):
So I took the train down to new.
Speaker 1 (18:45):
Haven, home of the Yale Bulldogs, as well as a
lot of people that smoke math on sidewalks not too
different than downtown Denver but at the same time, Ivy
League School, as well as a litany of old world
pizza institutions restaurants that have been around since the nineteen
twenties or thirties. And I'll tell you what for everybody
(19:07):
that says this or that, you know, like, I know
that a lot of folks have said that they've always
had great pizza, But it was folks like Dave Portnoy
with the one byte reviews giving out scores out of
ten that kind of really helped put them on the
map by saying, like Frank Pepe's, Sally's Zoo Parties or whatever.
There's a bunch of these locations, all heavily concentrated within
(19:32):
a five minute drive of one another. And so I
took the train down. I met up with a buddy
of mine that drove over from Bridgeport, and we had
three hours to kill before the wedding. I ate four pizzas,
had a couple of birch beers, which is similar to
a root beer that's minted.
Speaker 2 (19:50):
Good.
Speaker 1 (19:51):
Yeah, So we started at a place called Modern Abeats.
Abats is how they say it, not a pizza, it's
abeats that had been around since like nineteen twenty nine.
They open at ten thirty in the morning, so we
got there to try to clip that one quick fast
in or hurry before they open, so we were the
first one's there. We just got a basic cheese pizza,
(20:13):
great undercarriage. It's almost like salty and like the bread
and then the cheese is that one had a good
amount of cheese but a quality red sauce. And so
we kind of kept a plane Jane for some of
these because we wanted to let the ingredients speak for themselves,
and just see how hard these pizzas. Fuck, Chris, it
was so goddamn good. And a large pie or whatever
(20:34):
it comes out kind of like in the thinly slice,
like as if you're at a kid's birthday party or
you're you know, you just hit your sales quota for
the month where your boss gets it and then cuts
it up so everybody gets a little bit.
Speaker 3 (20:47):
It was like.
Speaker 1 (20:47):
Twenty fucking dollars. It was fuck, it was awesome. A
couple of beers, a couple of birch beers, and then
we hit the road. So Sally's abeats and Frank Pepe's
abeats both are like one in one out from a
iven o one throughout the day, especially when it's like
busy season like Yale's graduation or I don't know, the
(21:08):
Frozen four, whatever the fuck's going on in New Haven.
I don't know the Mets smoking contests.
Speaker 2 (21:12):
Do they do they serve them by the slice or
just like full pies.
Speaker 1 (21:16):
We just got them by the pies. If they did
have them by the slice, that's unbeknownst to me. But
Frank Pepees and for Sally's, we did to go orders
the day before, so they would be ready right when
they opened, so that we didn't have to fight the crowd,
and we could double dip because I had such a
small window. So quite literally, we got the boxes and
they were piping hot, like steam coming out when you
(21:38):
opened it. Sally's Abetz is home of the tomato pie
since like nineteen twenty two.
Speaker 2 (21:45):
That one looked good.
Speaker 1 (21:46):
It was amazing, Chris. That was one of the best
pizzas I've ever had in my life. I've never been
to Italy. When I get married, we've debated going to
Italy for a honeymoon. That's like a conversation point, would
you want to go? I would love to go to
Italy for pasta, pizza, all the breads. Try it out
from the old world, Old World, but for the ogs
(22:09):
in America, I get it. It was fucking awesome. It's
I did the Johns on Bleaker, I did Prince Street,
I did what was at Lambrusco's in New York. That's
also like two hundred million years old. I've done them all.
Sally's is top tier to tier.
Speaker 2 (22:27):
With the tomato pies. There a little bit of cheese underneath.
Speaker 3 (22:30):
Yeah, get it. You can get it. With or without.
Speaker 1 (22:33):
You can get it with like just the tomato pie
with anchovies, tomato pie with sausage, where it can almost
come with next to no cheese. Like we saw people
that just were raw dog and no chess, but theirs
was fucking delicious. Their pizza was so goddamn good. It
had like the perfect texture under and it almost had
(22:54):
like a char a little bit of bubble, but proper
amount of char to where it was crispy when you've
been into it, but not overwhelmingly crispy, where it tasted
like it was cardboarder lost it. It's like oomph and like,
I guess deck Stity's not the proper word. But it
still had a little give, like you could bend it
like you were doing the fold.
Speaker 3 (23:12):
You had this little motion. Yeah.
Speaker 1 (23:15):
And then we did the Frank pepez and you know,
maybe maybe it was just you know, they were busy
as a bee, which they were, but that one came
out a little bit under and a little over cheesy.
Speaker 3 (23:25):
It reminded me a little bit of what we consider.
Speaker 1 (23:27):
Like a party pizza, where it was kind of doe
underneath and the cheese pool kind of commandeered a lot
of the flavor, so you didn't get much of that
oomph or the flavor from the red sauce or the
dough as much. But you know, different strokes for different folks.
Everybody has a different style of pie they like, which
is why, you know, some folks say blue pants, some
folks say car drivers, some folks say Louis, some folks
(23:50):
say anybody that says a time of cowboys the rest
pizza is fucking lying. And the guy that eats in
his car that said his favorite pizzas this weekend, that
guy's lying.
Speaker 3 (23:58):
Those were paid for. They had to be.
Speaker 1 (24:00):
But so the Frank Pepez did not do it for me,
but to each their own, to each their own. The
last spot we treated ourselves, Chris. They bring it out
kind of on you know, that little that like kind
of that rack that opens up and has the bands
in the middle of it, like they used to have
them in hotels where you could put your luggage on
(24:20):
top of it and open it up. They have that
with sheet pans, and so they bring out the kind
of like the folding tray next to your table, and
then they bring out a sheet pan with what I
consider it was like cracker thin crust and this is
at a place.
Speaker 3 (24:34):
Called Bar New Haven.
Speaker 1 (24:36):
They've got a brewery on the inside, and they've got
this pizza oven that looks like it's two hundred, three
hundred years old. I mean, it's like it's the back wall.
It is the whole back wall, and they're just fucking
sliding in the sheets of pizza and it's like it's
thinner than my weeder. It is so thin. And it
was so perfect because even with and on this pizza,
(24:59):
we got it. Everyone told us you got to get
the mashed potato on the pizza. You gotta get the
mashed potato. And so I was like, all right, we're
gonna get this mashed potato pizza after getting tomato pies
and cheese pizzas and et cetera.
Speaker 3 (25:13):
Chris, it was awesome. It was so good.
Speaker 1 (25:17):
We have to try to recreate it on the Gosny
for Sunday Suppers this week or this month. It's like
they rolled it out perfectly. It was like shout out
to the new Pope guys an American, but like it
was like wafer thin, Catholic, wafer thin.
Speaker 3 (25:32):
But it had enough oomph to hold all the.
Speaker 1 (25:35):
Integrity of the slices and if the tongue did dip
a little bit, the mash potato is like congealed to
the shell of the pie and whatever the base was. Chris,
it was so good. I was like, oh my god.
And that was my fourth pizza in three hours. I
still ate four slices and a medium's eighteen bucks. And
(25:56):
it's a fucking sheet pan like one that we use
and kitchens like for speed racks. It was that big
of a pizza, eighteen dollars and they're doing it the
Lord's fucking work. It was I had a blast.
Speaker 2 (26:10):
So we're I mean, like, I guess what. They just
whip up like huge batches and mashed potatoes and then
lightly like cover the top of the pizza and then
bacon off.
Speaker 1 (26:21):
Yeah, they do like tater cheese, and then if you
wanted like a meaty topping, we added bacon.
Speaker 3 (26:26):
And it reminds me a little bit back in the day.
Speaker 1 (26:29):
Hops and Pie on Tennyson Street, not to be confused
with other restaurants on Tennison Street that we will no
longer support. Hops and Pie is one we definitely support.
They're doing the Lord's work over there, and they're good
people's They did a baked potato pie a couple of
years ago, and they did it more like dollops, like
almost like a whipped ricata would be where you'd see
these little pockets of sunshine, like when you bite it,
(26:50):
you know you're getting it. This almost was like hiding
under the cheese and was like the base of the pizza.
Speaker 3 (26:57):
Chris.
Speaker 1 (26:58):
It was so fucking good. And it was a little
thinner of a mash tater So I don't know if
they're using like rubischon potato because it was like it
literally like you could slather it on, you know how,
like that's yeah up pertato like consistency.
Speaker 3 (27:13):
It was fucking great. It was so good. I get it.
Speaker 1 (27:18):
A New Haven deserves to be considered and called the
pizza capital of America. I fox with it and the
varietals of pies and the flavors. We did not get
the clam pizza at any of the locations, but that
just means I have to go back for that and
for Lewis's lunch, because New Haven, while has some interesting characters,
(27:38):
not just in Ivy League school like town there is
it's a hotbed of Italian dankness and in their little
it's all Wooster Street is their little Italy. We were
walking down going to this deli to grab Canoli's or whatever,
and we just walked by some wise guys in track suits,
smoking cigarettes and fold out chairs. I wanted to take
(28:01):
a picture so bad, but I thought they were gonna
take my phone and be like, no fucking pictures. It
was so it was awesome the highlight of the weekend.
I mean, the wedding was gorgeous, but eating pizzas with
a buddy I hadn't seen in eight years was.
Speaker 3 (28:15):
Really high up on the list.
Speaker 1 (28:16):
The wedding was fucking gorgeous, though the location was second
to none.
Speaker 2 (28:21):
Man, think I think my first if I were able
to eat what you had, I think I would first
go the tomato pie because that one looked really good,
and then I would have to go with that mashed
potato pie.
Speaker 3 (28:35):
Yeah.
Speaker 1 (28:35):
I mean, I think if you're like not an adventurous eater,
or if you're like a Kevin McAllister, modern a pizza
would have been like your forte And I loved that
one too, because it looked like it looked in the
videos a little too cheesy, but it wasn't especially like
when if some of it got left on the tray
(28:56):
as you pulled out your slice for the pension pull.
Speaker 3 (29:00):
That was okay.
Speaker 1 (29:00):
So that first bite of the tongue you almost get
a little less cheese, and then as you work into
more of the depth of the crunch of the cross,
excuse me, there's a little bit more of everything going on.
Speaker 3 (29:11):
But all of those.
Speaker 1 (29:12):
Ingredients were simple enough and spoke eloquently on their own volition.
I mean, if you were someone that was worried about Greece,
you'd be doing the dab for like six hours.
Speaker 3 (29:22):
O love that.
Speaker 1 (29:23):
Yeah, it was I had a blast crass and I
hate that I came back to such turmoil in the
food community of Colorado.
Speaker 3 (29:32):
But I had a big time on the East coast.
Speaker 1 (29:35):
And if we need to, we'll have to reach out
to Portnoi and or maybe download this app, which I
doubt we really will, but we may need to start
tackling some more because I know, you know the lay
of the land of New York.
Speaker 3 (29:46):
I've done a beats tour of New York.
Speaker 1 (29:49):
We maybe need to do Chicago for the beards, or
maybe we can see if Aspen, you know, has a
good pizza crew up there.
Speaker 3 (29:57):
We'll we'll have to.
Speaker 1 (29:58):
Do it the next time we do a vacation. Other
just face fuck the shit out of pizza.
Speaker 2 (30:03):
I'm there for it, dude, And you.
Speaker 1 (30:05):
Know I would be remiss if I didn't give a
shout out to our friends over at Flower Union, the
edibles that I flew up there with me hiding in
plain sight, mixing me in with a little sour patch kid.
I popped ten twenty milligrams. They hit you in like
fifteen minutes eight them when we were sitting outside of
Modern Beets, and when they opened the doors, I could
feel it.
Speaker 3 (30:25):
In my toes.
Speaker 1 (30:26):
I was like, Oh, let's go, and then paired it
with a birch beer. Like you don't even have to
get drunk or drink with these pizzas. You just want
to eat the pizzas. And I would have had I
had water for two of the pizzas.
Speaker 3 (30:37):
It was that good. I loved it. Pizza and beer
is great. Pizza and birch beer may be better. I
said it. I fucking said it.
Speaker 2 (30:44):
Yeah, you don't see with it, like Boilin's makes a
good birch beer, but you don't see it around that much.
But goddamn is it up there. It's up there with
those like fun soft drinks you can grab at places
like cheer wine. Oh yeah, you know, whenever you see
it on a spot like that, it's just kind of
like cam Gatorade. If you see it at a place,
you're gonna snag it.
Speaker 1 (31:06):
Those are Doctor Brown's cream soda, Yeah, Dad's root beer
and Baton Rouge.
Speaker 2 (31:11):
Where do you? Where do you? Are you more root
beer or cream soda?
Speaker 1 (31:15):
I was team cream soda growing up, but it was
probably because I had a flavor profile of a fucking child. Nowadays,
when you can get a good rooty, and we grew
up with barks so great. If I get a Barx
everminds me rut beer floats growing up at Mister was
it flat top frost top down in Baton Rouge in
New Orleans, those were always great. But I grew up
(31:37):
cream soda now and now, if I go to a
Jewish Deli, I'm team cream soda.
Speaker 3 (31:42):
Otherwise I'll go.
Speaker 1 (31:44):
Root beer if I see it, like if I see
a Barx and a fountain machine, I'm giving it a go.
Speaker 3 (31:49):
At least for round one.
Speaker 2 (31:51):
I will say, Barks out of the can is the
best cold. Oh Jesus Christ. But yeah, you know that's funny. Like,
growing up, I was a teen root beer from the
get go. I really didn't like cream soda. My dad
was a big cream soda fan, so there would always
be like at the beach, we would always have like
a six pack of cream soda and a six pack.
Speaker 3 (32:11):
Of root beer.
Speaker 2 (32:12):
But I think, like, as I've gotten older, I can
enjoy I can enjoy a cream soda, but root beer.
Root beer is my.
Speaker 3 (32:19):
Go to love.
Speaker 1 (32:20):
And Barks had the red cream sodas. You remember those,
the red can cream sodas. You may have to look them.
You were a root beer kid, so you probably weren't
hunting the cream sodas. But I loved those. And then
there was a and W had a pretty solid root beer,
and then Dads and then if you drink.
Speaker 3 (32:38):
Mugs, you just need to be put in prison.
Speaker 1 (32:40):
That's a true crime level or what's called pre crime level,
that's right there.
Speaker 3 (32:46):
That's a minority.
Speaker 2 (32:48):
I mean, doctor thunder and stuff is better than mugs.
Speaker 1 (32:51):
Oh for those that were on chips and things of
that nature growing up, uh snap, all of those Doctor
thun was a staple for the Kroger knockoffs. Of Doctor
Pepper's and then I don't even remember what the root
beers were, but Doctor thunder Hit.
Speaker 2 (33:09):
I remember what was that sports drink that used to
slad tink.
Speaker 1 (33:13):
Kay had like almost like a little carbon nation like
pinot noir the tongue and you're like, no way, this
is good for you. It was like Sonny DEAs to
orange juice, tin k was to anything. They were like, yeah,
it's just high corn shir RFK is going to get
(33:35):
rid of all of that. By the next time we
get out of town and get back, we won't have
any artificial ingredients in anything, so that'll be cool.
Speaker 2 (33:42):
Yeah it sucks.
Speaker 3 (33:43):
Yeah, well, Chris, you know what.
Speaker 1 (33:45):
It also sucks to see restaurants treat guests poorly and
their staff poorly. So we send our hearts out to
those that had a rough weekend or have had a
rough couple of months. We think we're thinking of you.
And as we said, many many we speak with our wallets.
So let's make sure that we practice what we preach.
It'll be hard to you won't find us promoting stone
(34:07):
cellar be show a grateful nome anytime fucking soon unless
there's changes at the head and for anybody that was
in our dms asking questions. Reminder that Chef Brandon is
no longer there, so he is not responsible or accountable
for this. I think I had like twenty dms asking
about that. They're like the guy from Hell's Kitchen. No,
(34:27):
not that guy. Just want to make that a PSA.
He is no longer affiliated with seller, so we send
him our love as well.
Speaker 2 (34:35):
Oh, next week, I think we need to do some
TV show recaps. Dude, yeah out there.
Speaker 1 (34:42):
I've had to take a break from Last of Us,
so I'm two weeks off. I need you to start
mob Land. I need you to start. It's a guy
Richie meets Sopranos with a kick ass crew with Hele Miren,
Tom Hardy, Pierce Brosnan. It's a doozy and as somebody
that used to go to school in England, Chris, I
think you'll really appreciate the verbiage they use in their
(35:04):
everyday conversations and their derogatory terms for idiots.
Speaker 2 (35:10):
Okay, well you know one thing we're we're watching tonight.
We're gonna watch that movie Nana's that just came out
on Netflix. I don't know my mom and sister texted
me about it, said it was it was really heartwarming.
Have you heard about this?
Speaker 3 (35:27):
I have not.
Speaker 2 (35:28):
It's I think it's I think it's based on a
true story. Vince Vaughan's leading it, and I guess, uh
like kind of the background of it is he lost
his mother and then he decides to open up an
Italian restaurant that just brings in different nanas to cook.
Speaker 3 (35:47):
I've heard, I've seen that on social media.
Speaker 2 (35:50):
Yeah, so, I mean, my mom said she cried, So
I don't think I'll cry tonight.
Speaker 3 (35:54):
But I'm gonna give it be was always a crier.
Speaker 2 (35:57):
I'm gonna give it a show and watch that tonight,
so maybe you guys, I'll back next week.
Speaker 1 (36:04):
Next week we'll do TV video recap and hopefully we
don't have to address any more restaurants that we formerly
support and their antics in.
Speaker 3 (36:12):
The dining room.
Speaker 2 (36:14):
Yeah, let's hope not.
Speaker 3 (36:15):
Until next episode. You'll stay high, stay hungry.
Speaker 2 (36:20):
Do good. Cheers, Cheers,
The suppression of the use of marijuana and the pose
is looking behind it are the most important jobs talking ninety.
Speaker 2 (00:19):
Day, the records on marijuana and the Washington and Artonic
Division actually build a small former like this today. They
build a pattern.
Speaker 1 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered. The
pott talking, the trippers, the glass opers, the hip books,
all gathered in secrecy and flying eye.
Speaker 1 (00:47):
As a country.
Speaker 3 (00:52):
All right, Can I do that sound better now?
Speaker 2 (00:55):
Yeah? I think so.
Speaker 1 (00:56):
Al Right, so welcome back, ladies and gentlemen, to another
week of stone down with your host as always, it's
meat Kip and across the way.
Speaker 3 (01:03):
I got CBCB. How are you, brother?
Speaker 2 (01:06):
I can't complain at all. Got outside this weekend with
the beautiful weather, looking forward to these sunny days ahead
and late nights and having some good food outside and
all that jazz.
Speaker 1 (01:18):
Well that makes one of us. I fucking hate it.
It's already ninety degrees. As someone that spends a lot
of time in their car getting back in the saddle
off an East coast run today, I'm miserable. I'm ready
to get to autumn. Give me the football season, get
me to football weather.
Speaker 2 (01:31):
Just got to bust out the Linden Now, and I
mean more exciting is we're like a little over a
month away from our super Bowl.
Speaker 1 (01:40):
Oh Man Aspen Food and Wine, Our Food and Wine
Classic and Assmen is right around the corner. It's gonna
be a doozy, But so is today's episode. I may
have been out of town, but I saw what better
reason to get back in the saddle of the podcast
than some nice little drama in our backyard one of
my you know, we'll talk about all that, and we'll
talk a little Haven style pizza and what's comparable in
(02:02):
Colorado to those institutions on the East Coast.
Speaker 3 (02:06):
But today's episode.
Speaker 1 (02:08):
Is only possible thanks to our friends over at m
Rocky Brands Cannabis. You can find them on the East Coast,
but they're tried and true, made and grown right here
in Colorado. This is their flagship state and location, and
they're doing the Lord's work. Not only have they grown
their strains in genetics by partnering up with folks like
Mighty Melts, their Fat Gram's vape cartridges, are just really
(02:29):
taking over the scene as well. They're doing the Lord's
Work award winning cannabis. Great humans. They're the same folks
that helped us with our Molly Martin fundraiser a couple
of weeks ago. We would not be we would be
remiss if we didn't give a shout out to Mroki
Brands Cannabis. If you're working in the industry, maybe your
(02:50):
boss yelled at some moms while they were dining in
your restaurant this weekend. Maybe your tips are non existent
due to the fact that no one's going to be
back in your rest because of how you treat your staff,
and then they go to Reddit. All of those reasons
and more, you should pick up a product that really
helps you kind of take your mind off things. Muraki
(03:10):
is here for you, no matter if you're in the
hospitality industry. Hell, you could be a fucking banker. Maybe
you're a snow plowman and with this ninety degree weather
you're just bored to tears and you're not going to
take a drug test for a while. Muraki is here
for you. Chris, Where should we start? Where should we start?
Speaker 2 (03:28):
H s We dive right into the thick of it.
For those who have checked out Reddit this afternoon.
Speaker 3 (03:36):
Yeah so, I mean fuck For those that don't know.
Speaker 1 (03:40):
We've talked about this restaurant at Nauseum in years past,
about how it was a flagship location of fine dining
in Arvada, but recently Stone Sellar Bistro has made news
after what a poor timing to just be an awful person.
But at the same time, the ownership group that is
now and I guess maybe we should lay the foundation
(04:02):
for this for those that don't know. In March, about
eighty to ninety percent of the restaurant's staff at Stone
Seller Bistro walked out on Chef Jordan and the ownership
group that runs runs Stone Seller Bistro. They had a
Colorado Hospy Award winner and Jennie in the front of
house manager who was literally the bread and butter of
(04:25):
how that thing ran. On the front of house. Chef
Brandon Kerr, who y'all may have recognized from his time
at Hell's Kitchen, also walked out. We are not the
people to break the news as to why they walked out.
We do have that information, but that's not our place.
What I am doing is saying this now so that
y'all understand that. You know, maybe there were failsafes in
(04:47):
place originally, but when you eighty percent of your all
star crew walk out because of a let's just say,
a difference of opinion on how people should run a business,
I guess is the easiest, our kindness way to say it.
They were left with having to build a new team,
as well as maybe some folks taking on new roles
(05:10):
that are unknown to them. Over the weekend, one of
the members of the ownership group told a lady who
was breastfeeding in the restaurant that they would prefer that
she not do that, that it made the staff uncomfortable.
I don't know who on the staff it made uncomfortable,
but what I do know is that's unbelievably inappropriate to
(05:32):
say to somebody, and especially a mother that is celebrating
Mother's Day, Like Jesus fucking Christ, could you be more
tone deaf? What a fucking oh my god? And then
they doubled down on it. Chris, So obviously the family
that was distraught after the situation. I don't know how
it technically unfolded after the confrontation at the table, but
(05:56):
what we know is that the family took to the
internet to tell their story of what happened at the restaurant,
and they just fucking went after them again, like hey,
shut up and know that you were wrong Jesus.
Speaker 2 (06:10):
So I've got a couple of points here.
Speaker 3 (06:13):
One.
Speaker 2 (06:14):
Yeah, number one, like nobody in the restaurant was made
to feel uncomfortable, Like this has been going on in
Colorado for years, and I can't remember when the actual
law went to effect that allows mothers to breastfeed, so regardless,
like it doesn't matter. And then number two, like, if
you've ever been in a restaurant or some kind of
(06:37):
establishment where a woman is breastfeeding, you may see it,
but then like what does that do to you? It
does nothing. You aren't gonna look again because that's like
just weird and creepy. So I mean, just go about
your business and you don't even pay any attention to it.
And then number three, I think writing reviews like that
is completely acceptable, Like you know, like sometimes we harp
(07:02):
on people who go on to yelp and do things
like that and write stupid reviews for things that don't
even matter but just have a negative impact on the business.
This is something that people should be aware of, especially
today when you know, like if you're going out, you've
made a decision to spend money, and you want to
spend that wisely and going into an environment where like
(07:25):
this kind of shit happens. I think people should be aware.
So I don't have any problems with the review or
anything like that, and I know a lot of people don't,
but I just wanted to emphasize, like, those types of
reviews are completely acceptable, because who wants to go and
spend their money out of place where you're you know,
you're treated poorly.
Speaker 3 (07:46):
I couldn't agree more.
Speaker 1 (07:47):
This isn't a discussion of Oh, I asked for my
burger medium and it came out medium well, and I'm
mad at the fucking server or whatever. This is exactly
what those platforms are used for. And then also the
exact reason fucking PR firms are there, like learning how
to deal with you know, like social mediums or you know,
marketing and backlash, Like they handled this from the jump
(08:10):
in the worst fucking way possible, Like it's baffling how
badly they handled this, and then to double triple down
on it is just it's mind blowing and you know,
I thought, you know, when they had to take a
week long break to hire new staff in March, I
thought that was possibly going to be the end of
what was once one of our favorite restaurants in Colorado,
(08:31):
because they lost you know, pivotal, you know, key pieces
of their staff and their team, and it kind of
showed in this and how they handled this its instance.
Speaker 3 (08:41):
But then it showed.
Speaker 1 (08:42):
Once more when they started calling out people saying that
they were going to try and have them arrested or
filow up a claim of harassment. Like they handled this
from the jump as horribly as possible, and they showed,
you know, their true self in some capacity. Whomever the
person was. I don't know if I know the owner
(09:02):
that was doing the replies online. I don't know if
chef Jordan had to say in this, but from my understanding,
no one could actually complain in the restaurant. It was
totally the owner or the woman who spoke to the
mother that took umbradge with the what was going on,
you know, at that table, and she just totally fucked
everything up, like she made every matter worse. You know,
(09:26):
I cannot express how fucking terrible of a move this was,
and then to continue to compound on it even a
following day later.
Speaker 2 (09:35):
Yeah, dude, I mean the only thing, like, the only
responsible response would have been to number one, apologize and
admit that you made a mistake and that your actions
were out of line, and then you would invite the
person back in and be like, hey, we would love
for you to come back and we'll you know, cover
your meal, so.
Speaker 3 (09:56):
Your whole family.
Speaker 2 (09:57):
That's yeah, that's that's how you somewhat make a correction
to those errors.
Speaker 1 (10:03):
Yeah, you have to find a way to mitigate it.
But instead she doubled down. And then I think one
post she replied to or he replied to whomever it was,
said something to the tune of like we fucking hate kids,
and you know I'm speaking metaphorically or a little bit
with a hyperverly No, that was the gist of it, Yeah,
pretty much, And then it caught wind. Obviously, you know
(10:24):
that posted caught wind on things like the Denver Food Reddit.
I think the sub of the header on the Denver
Food read it was the end of Stone Cellar Bistro,
And realistically I thought that was the case. In March
when Brendan or Brandon you know, when Genie and when
an eighty percent of the restaurant staff had walked out,
but they kind of regrouped and tried to reevaluate.
Speaker 3 (10:46):
But now I.
Speaker 1 (10:47):
Feel like their public persona here is shot to shit.
Speaker 3 (10:51):
Good. Yeah, gracious, what.
Speaker 2 (10:54):
A bummer for you. But that's not all the dirt
that was flying around in the restaurant industry this past weekend.
Speaker 1 (11:01):
Yeah, your neighborhood had a little hubbub as well. And
I think you know a lot of this also stemmed
from the food Reddit. And so we have to use
the term allegedly because we don't know what is factual.
We didn't see it, you know, play out in our
own you know, eyes or things of that nature.
Speaker 3 (11:17):
But Chris, why don't you give everybody else a little
recap of that shit storm?
Speaker 2 (11:22):
I mean apparently like it's just the fact that the
owner is allegedly just a racist kind of douchebag. I guess,
I mean, like Love's where who? What the end at
the grateful known So for those of you that don't know,
(11:42):
it's actually I mean, like the sandwiches are good, it's
not a bad spot, But I mean, after hearing what
allegedly the owner or whoever Dan is there, how he
treats his employees, and how he talks just openly to
people at the establishment. It doesn't sound like that great
of an environment.
Speaker 3 (12:02):
No, it sounds actually terrible. And then what he tried
to do was docs.
Speaker 1 (12:06):
The employee, our former employee when she was just voicing
her you know, disgrunt or you know, complaint with like
hey in the community. And then other folks came to
bat for her, other former employees, like this is the
exact environment. This is the reason I went to find
another job. And oftentimes some of these you know, employees,
(12:27):
they don't have the luxury of just jumping ship to
a new location. You know, maybe they're not flush with cash,
and they have to keep the job longer than they
want to. So it's not the well, why did you
stick it out after being you know, facing this abuse
verbally or emotionally things of that nature.
Speaker 3 (12:43):
But what came to light in terms of that discussion.
Speaker 1 (12:46):
Was he got online and started making posts and started
getting his friends to come out there and try to
stick up for them. And it sounds like it is
as toxic as the day is. Young Jesus fucking Christ,
Like we're starting between that and then all the other
you know, we just spoke about stone Seller, We've spoken
about AJ's in the past couple of weeks as well.
Speaker 3 (13:08):
You know, like there's all sorts.
Speaker 1 (13:09):
Of business owners in this and then honestly, everyone talks
about one padra like it's just a slimy time fuck no.
Speaker 2 (13:18):
And you know for people who are like, well, why
don't people just quit and leave? And like, I don't
think if for those of you who don't know the
facts of like trying to go from one server job
to a next, like there's it's a bit of a process,
and you typically lose money because when you start that
new job, you're doing the training and stuff, so you
(13:39):
aren't really getting tips and things like that. So like
a lot of people, like you said, don't necessarily have
kind of that financial backing to be like, oh I
hate this place, I hate my boss. I need to
find another job. And it's not that easy because you
may lose like three to five hundred dollars there in
that span of a couple of weeks, you know, and
(14:01):
that I mean that's covering rints sometimes.
Speaker 1 (14:04):
No, one hundred percent, and it's you know, it's the
small things like oh well, you know when someone says,
why didn't you just get a new job, it's not
that easy either. Someone's like, so you're jumping ship from
one to another, and then like it becomes a little
bit more of a difficult process, you know. And so
our heart goes out to the girl who made the
post and shout out to those that stuck up for her,
(14:27):
like that had worked in that environment and you know,
vouched for her claims, but also for those in the
community that spoke up and stuck up for when the uh,
the owner was trying to bully her online. And it
seems like that's a trend that you know, went beyond
just the keyboard cowboy community, but also like in person
talking about it, like you said, like with guests and
(14:47):
things of that nature. It's just brutally off putting and
it's it's gross to hear. And I'm we he won't
be getting any more of our money or our publicity
in the future months or years.
Speaker 2 (14:58):
Dude, And that's what's crazy. Like I remember, you know,
working in the restaurant industry. I remember like the most
successful restaurants I worked at, they always instilled that sense
of like, you know, when somebody comes in the door,
be nice, greet them, do those things. It's like you
do the little things to make people feel good and
feel like they're welcomed.
Speaker 3 (15:19):
Then like.
Speaker 2 (15:21):
A not so great meal cannot like be detrimental because
people will leave there being like, ah, I mean I
wish that would have been better. But man, was I
treated like a king? Like the staff were nice, they
were attentive. They made me feel welcomed. Like those people
will come back and try it again. But if you
aren't feeling welcomed, even if you have a great meal,
(15:44):
you may be like, ah, I may not come back.
Speaker 1 (15:47):
Yeah, what employee would we want to have a good,
you know, positive vibe about the work, you know, the
shift if the work environment's toxic as hell, you know. Yeah,
it's different than being like, oh I got to open
and close. Oh I got to work brunch every week
and I haven't had a Saturday off. You know, those
are different arguments. Then I literally hate going to this
job because of the mean things and the racist things,
(16:10):
the xenophobic things, like it's just terrible and it breaks
my heart that, you know, folks are constantly going through
with it. All Right, We've spoken enough about the negativity
in the community. We would be remiss if we didn't
talk about some of the positives and the good people
in the hostility industry in Colorado. So from here on out,
we're shifting gears into positive vibes.
Speaker 2 (16:29):
Before you get into your adventures, though, I will say
though we are gonna go, We've got an awesome dinner
plan this weekend, a head at that is not toxic.
I'm so excited.
Speaker 1 (16:42):
Yeah, So for those that don't know, you'll probably seen
us pump the tires, the theo Adley and uh marygold
a restaurant up in Lions right there on the main drag,
just being creative. You know, you can kind of tell
him that he has fun and he cooks with passion,
and that's something that we love to see out of restaurants,
you know, seeing the staff enjoy themselves in their work environment.
Speaker 3 (17:02):
And so as we shift.
Speaker 1 (17:03):
Gears from the negative to the positive, we would be
remiss if we didn't give a shout out to Caroline
Glover and the family over at a NET. As you're
listening to this, they actually do all day happy hour
on Tuesdays. But if you're one of the lucky ones,
they're doing a course dinner on Sunday night with the
team from Mayorgold. So a great collab between two great
restaurant teams, you know, institutions in the community and award
(17:26):
winners in their own right. So that is gonna be
a fucking doozy. And Chris, I think we'd be remiss
if we didn't give a shout out to you because
you've got the Colfax Marathon this weekend.
Speaker 2 (17:36):
Yeah, buddy, not the full on the half. I'm doing
the half. I'm not that brave to conquer a full
one yet, but that would be on Sunday, and then
follow that up by this dinner. I'm absolutely stoked.
Speaker 3 (17:48):
We have a good time.
Speaker 2 (17:49):
I'm gonna eat my face off. I wonder I don't
know if there's tickets or reservation still available, but if
you're interested in it, it's a pretty good bargain. I
check it out.
Speaker 3 (17:59):
Yeah.
Speaker 1 (17:59):
I mean, oftentimes we see those kind of plated dinners
or collab dinners.
Speaker 3 (18:03):
We'll kind of get up there and call spit.
Speaker 1 (18:05):
On a Sunday night, maybe we keep it a little casual,
you know, maybe one wine pairing of the two, but
not both, so that one of us is able to
drive home. But all the same, it's gonna be a
good time. I'm really fucking fired up about it. Back
to back we eat weekends of eating. Well, I'm pretty stoked.
Speaker 2 (18:22):
Okay, So let's dive into this, your pizza escapades in Connecticut, dude.
Speaker 1 (18:28):
Okay, So we were up at Hartford, Well, to be exact,
we were in Manchester and Glastonbury or Glastonbury, Connecticut, which
is just fucking north of new Haven, which is the
pizza capital of America by about an hour.
Speaker 3 (18:43):
So I took the train down to new.
Speaker 1 (18:45):
Haven, home of the Yale Bulldogs, as well as a
lot of people that smoke math on sidewalks not too
different than downtown Denver but at the same time, Ivy
League School, as well as a litany of old world
pizza institutions restaurants that have been around since the nineteen
twenties or thirties. And I'll tell you what for everybody
(19:07):
that says this or that, you know, like, I know
that a lot of folks have said that they've always
had great pizza, But it was folks like Dave Portnoy
with the one byte reviews giving out scores out of
ten that kind of really helped put them on the
map by saying, like Frank Pepe's, Sally's Zoo Parties or whatever.
There's a bunch of these locations, all heavily concentrated within
(19:32):
a five minute drive of one another. And so I
took the train down. I met up with a buddy
of mine that drove over from Bridgeport, and we had
three hours to kill before the wedding. I ate four pizzas,
had a couple of birch beers, which is similar to
a root beer that's minted.
Speaker 2 (19:50):
Good.
Speaker 1 (19:51):
Yeah, So we started at a place called Modern Abeats.
Abats is how they say it, not a pizza, it's
abeats that had been around since like nineteen twenty nine.
They open at ten thirty in the morning, so we
got there to try to clip that one quick fast
in or hurry before they open, so we were the
first one's there. We just got a basic cheese pizza,
(20:13):
great undercarriage. It's almost like salty and like the bread
and then the cheese is that one had a good
amount of cheese but a quality red sauce. And so
we kind of kept a plane Jane for some of
these because we wanted to let the ingredients speak for themselves,
and just see how hard these pizzas. Fuck, Chris, it
was so goddamn good. And a large pie or whatever
(20:34):
it comes out kind of like in the thinly slice,
like as if you're at a kid's birthday party or
you're you know, you just hit your sales quota for
the month where your boss gets it and then cuts
it up so everybody gets a little bit.
Speaker 3 (20:47):
It was like.
Speaker 1 (20:47):
Twenty fucking dollars. It was fuck, it was awesome. A
couple of beers, a couple of birch beers, and then
we hit the road. So Sally's abeats and Frank Pepe's
abeats both are like one in one out from a
iven o one throughout the day, especially when it's like
busy season like Yale's graduation or I don't know, the
(21:08):
Frozen four, whatever the fuck's going on in New Haven.
I don't know the Mets smoking contests.
Speaker 2 (21:12):
Do they do they serve them by the slice or
just like full pies.
Speaker 1 (21:16):
We just got them by the pies. If they did
have them by the slice, that's unbeknownst to me. But
Frank Pepees and for Sally's, we did to go orders
the day before, so they would be ready right when
they opened, so that we didn't have to fight the crowd,
and we could double dip because I had such a
small window. So quite literally, we got the boxes and
they were piping hot, like steam coming out when you
(21:38):
opened it. Sally's Abetz is home of the tomato pie
since like nineteen twenty two.
Speaker 2 (21:45):
That one looked good.
Speaker 1 (21:46):
It was amazing, Chris. That was one of the best
pizzas I've ever had in my life. I've never been
to Italy. When I get married, we've debated going to
Italy for a honeymoon. That's like a conversation point, would
you want to go? I would love to go to
Italy for pasta, pizza, all the breads. Try it out
from the old world, Old World, but for the ogs
(22:09):
in America, I get it. It was fucking awesome. It's
I did the Johns on Bleaker, I did Prince Street,
I did what was at Lambrusco's in New York. That's
also like two hundred million years old. I've done them all.
Sally's is top tier to tier.
Speaker 2 (22:27):
With the tomato pies. There a little bit of cheese underneath.
Speaker 3 (22:30):
Yeah, get it. You can get it. With or without.
Speaker 1 (22:33):
You can get it with like just the tomato pie
with anchovies, tomato pie with sausage, where it can almost
come with next to no cheese. Like we saw people
that just were raw dog and no chess, but theirs
was fucking delicious. Their pizza was so goddamn good. It
had like the perfect texture under and it almost had
(22:54):
like a char a little bit of bubble, but proper
amount of char to where it was crispy when you've
been into it, but not overwhelmingly crispy, where it tasted
like it was cardboarder lost it. It's like oomph and like,
I guess deck Stity's not the proper word. But it
still had a little give, like you could bend it
like you were doing the fold.
Speaker 3 (23:12):
You had this little motion. Yeah.
Speaker 1 (23:15):
And then we did the Frank pepez and you know,
maybe maybe it was just you know, they were busy
as a bee, which they were, but that one came
out a little bit under and a little over cheesy.
Speaker 3 (23:25):
It reminded me a little bit of what we consider.
Speaker 1 (23:27):
Like a party pizza, where it was kind of doe
underneath and the cheese pool kind of commandeered a lot
of the flavor, so you didn't get much of that
oomph or the flavor from the red sauce or the
dough as much. But you know, different strokes for different folks.
Everybody has a different style of pie they like, which
is why, you know, some folks say blue pants, some
folks say car drivers, some folks say Louis, some folks
(23:50):
say anybody that says a time of cowboys the rest
pizza is fucking lying. And the guy that eats in
his car that said his favorite pizzas this weekend, that
guy's lying.
Speaker 3 (23:58):
Those were paid for. They had to be.
Speaker 1 (24:00):
But so the Frank Pepez did not do it for me,
but to each their own, to each their own. The
last spot we treated ourselves, Chris. They bring it out
kind of on you know, that little that like kind
of that rack that opens up and has the bands
in the middle of it, like they used to have
them in hotels where you could put your luggage on
(24:20):
top of it and open it up. They have that
with sheet pans, and so they bring out the kind
of like the folding tray next to your table, and
then they bring out a sheet pan with what I
consider it was like cracker thin crust and this is
at a place.
Speaker 3 (24:34):
Called Bar New Haven.
Speaker 1 (24:36):
They've got a brewery on the inside, and they've got
this pizza oven that looks like it's two hundred, three
hundred years old. I mean, it's like it's the back wall.
It is the whole back wall, and they're just fucking
sliding in the sheets of pizza and it's like it's
thinner than my weeder. It is so thin. And it
was so perfect because even with and on this pizza,
(24:59):
we got it. Everyone told us you got to get
the mashed potato on the pizza. You gotta get the
mashed potato. And so I was like, all right, we're
gonna get this mashed potato pizza after getting tomato pies
and cheese pizzas and et cetera.
Speaker 3 (25:13):
Chris, it was awesome. It was so good.
Speaker 1 (25:17):
We have to try to recreate it on the Gosny
for Sunday Suppers this week or this month. It's like
they rolled it out perfectly. It was like shout out
to the new Pope guys an American, but like it
was like wafer thin, Catholic, wafer thin.
Speaker 3 (25:32):
But it had enough oomph to hold all the.
Speaker 1 (25:35):
Integrity of the slices and if the tongue did dip
a little bit, the mash potato is like congealed to
the shell of the pie and whatever the base was. Chris,
it was so good. I was like, oh my god.
And that was my fourth pizza in three hours. I
still ate four slices and a medium's eighteen bucks. And
(25:56):
it's a fucking sheet pan like one that we use
and kitchens like for speed racks. It was that big
of a pizza, eighteen dollars and they're doing it the
Lord's fucking work. It was I had a blast.
Speaker 2 (26:10):
So we're I mean, like, I guess what. They just
whip up like huge batches and mashed potatoes and then
lightly like cover the top of the pizza and then
bacon off.
Speaker 1 (26:21):
Yeah, they do like tater cheese, and then if you
wanted like a meaty topping, we added bacon.
Speaker 3 (26:26):
And it reminds me a little bit back in the day.
Speaker 1 (26:29):
Hops and Pie on Tennyson Street, not to be confused
with other restaurants on Tennison Street that we will no
longer support. Hops and Pie is one we definitely support.
They're doing the Lord's work over there, and they're good
people's They did a baked potato pie a couple of
years ago, and they did it more like dollops, like
almost like a whipped ricata would be where you'd see
these little pockets of sunshine, like when you bite it,
(26:50):
you know you're getting it. This almost was like hiding
under the cheese and was like the base of the pizza.
Speaker 3 (26:57):
Chris.
Speaker 1 (26:58):
It was so fucking good. And it was a little
thinner of a mash tater So I don't know if
they're using like rubischon potato because it was like it
literally like you could slather it on, you know how,
like that's yeah up pertato like consistency.
Speaker 3 (27:13):
It was fucking great. It was so good. I get it.
Speaker 1 (27:18):
A New Haven deserves to be considered and called the
pizza capital of America. I fox with it and the
varietals of pies and the flavors. We did not get
the clam pizza at any of the locations, but that
just means I have to go back for that and
for Lewis's lunch, because New Haven, while has some interesting characters,
(27:38):
not just in Ivy League school like town there is
it's a hotbed of Italian dankness and in their little
it's all Wooster Street is their little Italy. We were
walking down going to this deli to grab Canoli's or whatever,
and we just walked by some wise guys in track suits,
smoking cigarettes and fold out chairs. I wanted to take
(28:01):
a picture so bad, but I thought they were gonna
take my phone and be like, no fucking pictures. It
was so it was awesome the highlight of the weekend.
I mean, the wedding was gorgeous, but eating pizzas with
a buddy I hadn't seen in eight years was.
Speaker 3 (28:15):
Really high up on the list.
Speaker 1 (28:16):
The wedding was fucking gorgeous, though the location was second
to none.
Speaker 2 (28:21):
Man, think I think my first if I were able
to eat what you had, I think I would first
go the tomato pie because that one looked really good,
and then I would have to go with that mashed
potato pie.
Speaker 3 (28:35):
Yeah.
Speaker 1 (28:35):
I mean, I think if you're like not an adventurous eater,
or if you're like a Kevin McAllister, modern a pizza
would have been like your forte And I loved that
one too, because it looked like it looked in the
videos a little too cheesy, but it wasn't especially like
when if some of it got left on the tray
(28:56):
as you pulled out your slice for the pension pull.
Speaker 3 (29:00):
That was okay.
Speaker 1 (29:00):
So that first bite of the tongue you almost get
a little less cheese, and then as you work into
more of the depth of the crunch of the cross,
excuse me, there's a little bit more of everything going on.
Speaker 3 (29:11):
But all of those.
Speaker 1 (29:12):
Ingredients were simple enough and spoke eloquently on their own volition.
I mean, if you were someone that was worried about Greece,
you'd be doing the dab for like six hours.
Speaker 3 (29:22):
O love that.
Speaker 1 (29:23):
Yeah, it was I had a blast crass and I
hate that I came back to such turmoil in the
food community of Colorado.
Speaker 3 (29:32):
But I had a big time on the East coast.
Speaker 1 (29:35):
And if we need to, we'll have to reach out
to Portnoi and or maybe download this app, which I
doubt we really will, but we may need to start
tackling some more because I know, you know the lay
of the land of New York.
Speaker 3 (29:46):
I've done a beats tour of New York.
Speaker 1 (29:49):
We maybe need to do Chicago for the beards, or
maybe we can see if Aspen, you know, has a
good pizza crew up there.
Speaker 3 (29:57):
We'll we'll have to.
Speaker 1 (29:58):
Do it the next time we do a vacation. Other
just face fuck the shit out of pizza.
Speaker 2 (30:03):
I'm there for it, dude, And you.
Speaker 1 (30:05):
Know I would be remiss if I didn't give a
shout out to our friends over at Flower Union, the
edibles that I flew up there with me hiding in
plain sight, mixing me in with a little sour patch kid.
I popped ten twenty milligrams. They hit you in like
fifteen minutes eight them when we were sitting outside of
Modern Beets, and when they opened the doors, I could
feel it.
Speaker 3 (30:25):
In my toes.
Speaker 1 (30:26):
I was like, Oh, let's go, and then paired it
with a birch beer. Like you don't even have to
get drunk or drink with these pizzas. You just want
to eat the pizzas. And I would have had I
had water for two of the pizzas.
Speaker 3 (30:37):
It was that good. I loved it. Pizza and beer
is great. Pizza and birch beer may be better. I
said it. I fucking said it.
Speaker 2 (30:44):
Yeah, you don't see with it, like Boilin's makes a
good birch beer, but you don't see it around that much.
But goddamn is it up there. It's up there with
those like fun soft drinks you can grab at places
like cheer wine. Oh yeah, you know, whenever you see
it on a spot like that, it's just kind of
like cam Gatorade. If you see it at a place,
you're gonna snag it.
Speaker 1 (31:06):
Those are Doctor Brown's cream soda, Yeah, Dad's root beer
and Baton Rouge.
Speaker 2 (31:11):
Where do you? Where do you? Are you more root
beer or cream soda?
Speaker 1 (31:15):
I was team cream soda growing up, but it was
probably because I had a flavor profile of a fucking child. Nowadays,
when you can get a good rooty, and we grew
up with barks so great. If I get a Barx
everminds me rut beer floats growing up at Mister was
it flat top frost top down in Baton Rouge in
New Orleans, those were always great. But I grew up
(31:37):
cream soda now and now, if I go to a
Jewish Deli, I'm team cream soda.
Speaker 3 (31:42):
Otherwise I'll go.
Speaker 1 (31:44):
Root beer if I see it, like if I see
a Barx and a fountain machine, I'm giving it a go.
Speaker 3 (31:49):
At least for round one.
Speaker 2 (31:51):
I will say, Barks out of the can is the
best cold. Oh Jesus Christ. But yeah, you know that's funny. Like,
growing up, I was a teen root beer from the
get go. I really didn't like cream soda. My dad
was a big cream soda fan, so there would always
be like at the beach, we would always have like
a six pack of cream soda and a six pack.
Speaker 3 (32:11):
Of root beer.
Speaker 2 (32:12):
But I think, like, as I've gotten older, I can
enjoy I can enjoy a cream soda, but root beer.
Root beer is my.
Speaker 3 (32:19):
Go to love.
Speaker 1 (32:20):
And Barks had the red cream sodas. You remember those,
the red can cream sodas. You may have to look them.
You were a root beer kid, so you probably weren't
hunting the cream sodas. But I loved those. And then
there was a and W had a pretty solid root beer,
and then Dads and then if you drink.
Speaker 3 (32:38):
Mugs, you just need to be put in prison.
Speaker 1 (32:40):
That's a true crime level or what's called pre crime level,
that's right there.
Speaker 3 (32:46):
That's a minority.
Speaker 2 (32:48):
I mean, doctor thunder and stuff is better than mugs.
Speaker 1 (32:51):
Oh for those that were on chips and things of
that nature growing up, uh snap, all of those Doctor
thun was a staple for the Kroger knockoffs. Of Doctor
Pepper's and then I don't even remember what the root
beers were, but Doctor thunder Hit.
Speaker 2 (33:09):
I remember what was that sports drink that used to
slad tink.
Speaker 1 (33:13):
Kay had like almost like a little carbon nation like
pinot noir the tongue and you're like, no way, this
is good for you. It was like Sonny DEAs to
orange juice, tin k was to anything. They were like, yeah,
it's just high corn shir RFK is going to get
(33:35):
rid of all of that. By the next time we
get out of town and get back, we won't have
any artificial ingredients in anything, so that'll be cool.
Speaker 2 (33:42):
Yeah it sucks.
Speaker 3 (33:43):
Yeah, well, Chris, you know what.
Speaker 1 (33:45):
It also sucks to see restaurants treat guests poorly and
their staff poorly. So we send our hearts out to
those that had a rough weekend or have had a
rough couple of months. We think we're thinking of you.
And as we said, many many we speak with our wallets.
So let's make sure that we practice what we preach.
It'll be hard to you won't find us promoting stone
(34:07):
cellar be show a grateful nome anytime fucking soon unless
there's changes at the head and for anybody that was
in our dms asking questions. Reminder that Chef Brandon is
no longer there, so he is not responsible or accountable
for this. I think I had like twenty dms asking
about that. They're like the guy from Hell's Kitchen. No,
(34:27):
not that guy. Just want to make that a PSA.
He is no longer affiliated with seller, so we send
him our love as well.
Speaker 2 (34:35):
Oh, next week, I think we need to do some
TV show recaps. Dude, yeah out there.
Speaker 1 (34:42):
I've had to take a break from Last of Us,
so I'm two weeks off. I need you to start
mob Land. I need you to start. It's a guy
Richie meets Sopranos with a kick ass crew with Hele Miren,
Tom Hardy, Pierce Brosnan. It's a doozy and as somebody
that used to go to school in England, Chris, I
think you'll really appreciate the verbiage they use in their
(35:04):
everyday conversations and their derogatory terms for idiots.
Speaker 2 (35:10):
Okay, well you know one thing we're we're watching tonight.
We're gonna watch that movie Nana's that just came out
on Netflix. I don't know my mom and sister texted
me about it, said it was it was really heartwarming.
Have you heard about this?
Speaker 3 (35:27):
I have not.
Speaker 2 (35:28):
It's I think it's I think it's based on a
true story. Vince Vaughan's leading it, and I guess, uh
like kind of the background of it is he lost
his mother and then he decides to open up an
Italian restaurant that just brings in different nanas to cook.
Speaker 3 (35:47):
I've heard, I've seen that on social media.
Speaker 2 (35:50):
Yeah, so, I mean, my mom said she cried, So
I don't think I'll cry tonight.
Speaker 3 (35:54):
But I'm gonna give it be was always a crier.
Speaker 2 (35:57):
I'm gonna give it a show and watch that tonight,
so maybe you guys, I'll back next week.
Speaker 1 (36:04):
Next week we'll do TV video recap and hopefully we
don't have to address any more restaurants that we formerly
support and their antics in.
Speaker 3 (36:12):
The dining room.
Speaker 2 (36:14):
Yeah, let's hope not.
Speaker 3 (36:15):
Until next episode. You'll stay high, stay hungry.
Speaker 2 (36:20):
Do good. Cheers, Cheers,
Popular Podcasts
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Clay Travis and Buck Sexton Show
The Clay Travis and Buck Sexton Show. Clay Travis and Buck Sexton tackle the biggest stories in news, politics and current events with intelligence and humor. From the border crisis, to the madness of cancel culture and far-left missteps, Clay and Buck guide listeners through the latest headlines and hot topics with fun and entertaining conversations and opinions.