Doughboys - Rockdoughberfest: Cabo Wabo Cantina with Julie Brister

Episode Date: October 8, 2015

Actress and comedian Julie Brister (Review, The Onion) joins Mitch and Nick to discuss former Van Halen frontman Sammy Hagar's south of the border restaurant chain, Cabo Wabo Cantina. Plus, the inaugural edition of Food Court.Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

Farrell Audio Father's Day, 1996. A dispute over songs they were set to record for the twister soundtrack ends with Van Halen firing frontman Sammy Hagar, ending his tumultuous 10-year tenure as David Lee Roth's replacement. Fortunately for him, the man dubbed the Red Rocker had a backup plan. A Cabo San Lucas nightclub and restaurant he'd launched in 1990 after a vacation in Baja, California, sir, made him fall in love with the beachy, local Mexican culture. Sammy's remarkable business instincts had already been established.

While a member of Van Halen, he opened a travel agency and had co-founded the second largest fire sprinkler company in America. After buying out the shares of his now-former bandmates, Sammy's Cantina, purportedly named after an inebriated Cabo resident who wobbled as he walked, exploded in popularity, growing into a mecca for American tourists. Soon there were locations north of the border in Lake Tahoe, Las Vegas, and Hollywood. Meanwhile, the incredible success of Hagar's affiliated premium tequila brand of the same name proved him a pioneer in the now-massive field of celebrity-branded spirits.

In 2006, Hagar sold 80% of his brand to Grupo Campari in exchange for $80 million, a windfall that dwarfed the money he made as a rock star. And his cantinas continued to prosper with adults who grew up on his rebellious music and later settled into the comforts of domesticity in middle age. This week on Doughboys, we kick off Rock Dauberfest 2015 with Sammy Hagar's Cabo Wobble Cantina. Welcome to Doughboys, the podcast about chain restaurants. I'm Nick Weigar, alongside my co-host, Mike Mitchell, the Spoon Man.

How you doing, Spoon Man? Doing pretty well. Want to say, uh... How the hell? To Spoon Nation. All right. We'll run right past that. We also want to give a shout out to the Monster Squad, which is us.

Oh, we are the Monster Squad. Yeah, yeah, yeah. But I know the Monster Squad is out there. I feel like we established that like three episodes ago and then we're just going to kind of ignore it, but you're just bringing it back. The Monster Squad is strong during the Halloween season, which it is. Oh, you're right. In addition to being Rock Dauberfest, which is the Doughboys' celebration of the world

of rock-themed restaurants, well, we're going to hit all month long. We're going to be going to chain restaurants that are affiliated with some sort of rock and roll property, and we're kicking it off this week with Sammy Hagar's restaurant. But in addition to being Rock Dauberfest, it's also the spooky month of Halloween. So yeah, maybe the Monster Squad deserves to...should be in action right now. Oh, 100%. And I heard...well, I got a couple of funny...I got a couple...not funny, but I got a couple of things to say to you.

One, I found out last night that you're so afraid of scary stuff. Yeah, I'm not into spooky shit. I had no idea. You were in my bag. You are a little kind of a coward, I guess is the best way to say it, but you're really afraid of scary skeletons, ghouls, goosebumps books, like anything...pretty much everything scares you. Yeah, I would say I'm...things that are intended to scare, I'm just not a fan of.

Like if there's like a Frankenstein or something, like get that out of here. Like I don't want anything to do with that. Or if it's like a...you know, I can handle a scary movie, although I almost walked out of the conjuring. It got pretty spooky. But like a spooky experience, like a scary video game or a haunted house, like I don't want any part of that. Really?

I'll leave that for other people. That's...yeah, that's...pathetic, I guess. It surprised me. I thought you would be a guy who said, you know, I thought you were a I don't believe in no ghosts sort of guy. Yeah. I mean, like we all have our fears, like Mitch, for instance, you're afraid of intimacy, success, you know, we all have our own phobias.

And you're afraid of the boogie woogie man and so on. Also, I was thinking what you got your dad for Father's Day 1996. It just made me think of a young, a little wiger. Well, I wasn't that young. Little little wiger. I wasn't that young. I had my learner's permit by that point. Yeah, I don't...

It was cool. Yeah. I was driving my dad's Ford Explorer to school and he was yelling at me for not using my turn signals. Yeah, no, I don't remember specifically what I would have gotten my father for that 19-year-old holiday at this point. What about yourself? Not sure.

My dad's passed away, though, so it kind of upsets me that you brought it up. I apologize. I'm just kidding. That's the thing that guys whose parents have passed away can use. It's a little prank you can pull. It's a little prank you can pull. No one likes. Yeah, all in good fun.

Make everyone feel horrible. Did bullies used to bully you and get rides from you and stuff? Did bullies bully me and get rides? What are you talking about? What's going on in Quincy, Massachusetts? Never mind. We can move on from that. It's like a grand theft auto in real life culture of people opening your car doors and

demanding rides. Sometimes. Wow. Wait, also, shouldn't there be a little sting for Rocktoberfest? Maybe we'll get one. Yeah, I think we're going to make one. I think there'll be a little sting right here. We're recording this and then we're going to, we'll probably drop in a little Rocktoberfest

sting. Yeah. What was that? Was that your... Yeah, I was going to do one. Yeah, go for it. Rocktober or something like that. I don't know.

I think that's great. I think we should just go with that. I was going to say we could contact Michael Cassidy who made our wonderful theme song to maybe put together a little drop, but I think your little... I don't know. We'll get that together and we'll put it right over what I just did. Let's introduce our guests. We are so, so happy that she has made time for our podcast.

One of the greats. One of the greats. From Review on Comedy Central, from many, many appearances on the Onion News Network, Upright Citizens Brigade, from my favorite one-person show of all-time fat parts, the incredibly funny Julie Brister is here. Hi, Julie. How are you? Great.

Thank you, guys. I'm ridiculously excited to be here. We're excited to have you. Yeah. This is... You know, we were talking a little bit before this where there's some guests that come on and the Spoon Man, myself. Yeah.

Oh, yeah. I know who the Spoon Man is. She's up to date on all the Doughboys. I've been on this train from the beginning. She's been digging deep on the Doughboys Wikipedia where I, you know, I keep myself in check and I very much respect you. She was my teacher and coach for a period of time and she's great, so I'll be on my best Spoon Man behavior.

Oh, this feeling is mutual. Lots of love and adoration all around this room. Well, good. I'm glad we're in good spirits for this discussion. I still don't like Wagger that much, but that's okay. We have an uneasy alliance. It's like two warring families that have, like, married off a couple of people so they're not going to have, you know, so they can end a battle.

That's kind of what this podcast Dough was like. It's like a detente. Yeah. Exactly. Exactly. I feel like if you took some Mitchell blood and you extracted Mitchell blood from me and extracted Wagger blood from you, it would be very much like if you put it in one cup, it would be like oil and water.

I feel like it would have mixed together. Yeah. I think it would be like in Die Hard with a Vengeance when they've got that bomb that works with the two liquid chemicals and then when they mix, you know, it like blows up a school. So our blood would blow up a school, you're saying? I shouldn't have said. In the movie, there's a beat of them trying to blow up a school.

Oh, that's right. Okay. Sorry. No, I wasn't trying to make some sort of grim reference. Okay, all right. Good. Thank God. Well, I'll get this out.

So, Julie, you're originally from Texas. Is that correct? I am. I'm from Lubbock, Texas. So what specifically, because Texas is a big unknown state, like I've been to the airport, like a one airport once. That's my Texas experience as a lifelong Californian. So like what?

It's the tip of the iceberg. Yeah. So what specifically could one expect in Lubbock, Texas, as opposed to Texas at large? Okay, in Lubbock, Lubbock is in West Texas. So you're going to, you should expect, if you go any time from like late winter throughout the spring into early summer, you're going to expect dust storms. Gotcha. So lots of dust.

It's very flat. Lubbock and Amarillo, Amarillo is 120 miles north and Midland is 120 miles south. So they're all in a line and they're all very remote. So the next big city from Lubbock is Dallas, which is a good seven hour drive away. So it's, they're all kind of a similar size and there's not a lot to do. In Lubbock, you either go to church or you party. And sometimes you do both, but like that's, my experience was that's, that was par for the course.

We're like a religious kid that's such like a, like you're just choosing between Christ and the devil. Oh, constantly. That is the battle, you know, all the, all the time when you're, when you live there. So I, this is, I think you're the first Texan we've had, the first native Texan we've had on the podcast. And I think I'm always curious about people from Texas is how does the Mexican food compare in Texas versus California?

Okay. It's, it is different. Like Tex-Mex is a different, is a different thing. And I, I like, I like it all, but I, I like the Mexican food here. Tex-Mex is queso, not like what we had today, not queso fundito, but like queso, which is like a Velveeta or it's a quality cheese that they've made like a melted down to like a bechamel sauce. Sure.

With chilies. And that is ubiquitous. And then beef in the Mexican food. So like ground beef on nachos, fajitas are a Texas thing. I'm sure that they started in Northern, Northern Mexico, but were made popular. I remember when fajitas were new. Oh, really? In the seventies.

Oh, wow. Like what, what, you're going to go to, you're going to go to El Chico and get some, some fajitas? Like when it was a big deal, I was like a little kid. But I remember like fajitas being new because it was exciting because they'd sizzle across the restaurant. Oh yeah. That doesn't, that doesn't seem too, that doesn't seem too crazy for me as a, as a child

of the eighties. And I feel like, like I felt like fajitas were later on, they became commonplace. But like earlier on in my life, they, like, it was like, ooh, fajitas, look at that. It's sizzling. And it was kind of, it was a big, it was a bigger deal than it, than it is now. Right. Because it was a presentation. Yes.

And that's a, that's the weirdest thing too. Because we, because we've talked about this with like buffalo wings and stuff before. I'm like, oh, buffalo wings. Wow. Buffalo wings. And it was like a crazy thing to have buffalo wings at a restaurant. And I feel the same way with, with fajitas and everything else. Like a, it, it, it's just so, it's hard to explain that to anyone when they're like,

they can understand like, oh yeah, before computers and iPads and iPhones, like they're like, okay, I get it. There was none of that before. But they're like, what? There wasn't. No. There was a time before fajitas. Fajitas weren't normal.

When you just get, you would just get like, like enchiladas with yellow cheese, which is also a Tex-Mex thing. The nation was reeling from Nixon's resignation. It needed something to, to, to soothe that wound. Enter fajitas. Thank God we have fajitas here to overcome our woe. I, I, I feel like the most exotic thing for my family eating when I was growing up was, I mean, definitely it was Mexican, but before Mexican was, it was Chinese food.

And when we would go to Chinese restaurants, it felt like, ooh, this is really exotic and, and different. And now, now I feel like that's the most, one of the most Americanized Chinese, Chinese food is one of the most Americanized foods that, that you can get. Like a, like a, an orange chicken is like a big Mac or something. Right. You're not going to get orange chicken in, in San Gabriel. Yeah.

Yes. Yeah. And I would say like, you can't, you really have to go out of your way to get like authentic Chinese food. Like you have to go to like a, like a little pocket of, you know, whatever your city's Chinatown is to, to, to actually get like what, what, because the, what you're saying, the Americanized food is like what everyone knows and it's what everyone expects when they go to a Chinese restaurant.

Exactly. Yeah. So like, so talking about growing up in, in Texas, at what point did you, at what point did you move away to a greener pastures, if you will? I moved after I graduated from high school. I moved to Austin or I moved, I went to a college at a school called Southwestern University, which is in Georgetown, Texas. Gotcha.

I moved north of Austin, but I was in Austin a lot. And then I was there until 1988 and I moved to New York City to do an internship. And then I, that, that was the last semester of college and I just ended up staying in New York. So you were in New York for a while then. You were probably 15 years maybe? Like, like 17. 17 years.

Wow. And like, so basically also too, because my brother has a friend who lived in New York and he taught, he lived in New York before Giuliani and then like kind of, like that, that sort of shift seemed like a very dramatic thing when. Very dramatic. Like when I moved to New York, Koch was still mayor. Wow. So I'm like, I'm aging myself, but like Mayor Koch was, was still the mayor.

So I was there for his administration, Dinkins, Giuliani and part of Bloomberg. Wow. That's crazy. So I have a question as far as, as food in the city goes, just because, you know, like people talk about the dis, dignification of Times Square and stuff like that. And it's, I don't, I'd never lived in New York, but I visited and stuff like that. But there was a time where it was, it felt, it was, it felt dangerous. It wasn't as fun.

It was like that when I moved there, like I lived in Times Square when I moved to New York. Oh wow. I lived in what, what is now the, it's the Times Square Hotel, which is now like a residential treatment center type hotel. But when I lived there, it was a youth hostel and welfare hotel. Oh wow. So it was a crazy, crazy experience.

So like, okay. So let's say you're, you're in New York City. You're living in a youth hostel in the late 1980s, early 1990s, like what, this is Times Square. Nowadays, there's a Sparrow there. There's a TGI Fridays. But what does the food landscape look like then? There was a, it wasn't called Benignans, but there, it was like Barragans and not Barragans

like the Mexican food restaurant here in LA, but it was like another Irish name, but it wasn't Benignans. It was more expensive than Benignans. And that was where we would go when we're like, we have a little bit of money and we would go eat there. I ate at Sparrow a lot. So there was a Sparrow there then. There was a Sparrow.

There was a Rays right around the corner, which I think Rays are, I think all of those Rays are gone. All those Rays pizzas. Yeah. The original. Yeah. Yeah. That's the, the best slice or whatever in New York.

Yeah. I think those are gone. And then at lunch, we would go, there were so many Irish bars that would have a, like a corned beef, like a weird lunch buffet. And I would like, we would do that at lunch because it was super cheap. I've never heard of an Irish pub with a lunch buffet that seems like such a specific thing. That was gross. But it would be like, like you could, they would have a lunch special.

It would be like 4.95 a beer and whatever they had on their lunch buffet. Well, it can't be that. Yeah. It was amazing. I will say when I visited Ireland, cause I had always heard of bad Irish food and then you know, I have boiled dinner and stuff here, which I like. I enjoy boiled dinner, which is corned beef and cabbage and potatoes. Oh sure.

I can't, I do too. Oh yeah. When I went to Ireland, I was surprised that the food was better than I thought it would be. A lot of fried stuff and, and you know, like, but they, they, they toasties, which is like a kind of like a ham and cheese and tomato toasted, like, I guess that's like kind of like a common lunch thing, like a, like a maybe more so than like a burger or cheese burger or something.

Toasties. I think, yeah. I think it's called a toasty. If I'm wrong, tweet at us. But I think, I think, which I use that way too much. I just am always wrong and I say, if we're wrong, tweet at us and people always have to correct me. But I think it's called to, I think they were called toasties.

I don't know if we have any Irish or English listeners who would know, but that was kind of like their, and it was just a nice light thing. But besides that, I feel like, yeah, Irish, they're, they're not known for, especially in New York City for a lunch buffet. It's not going to be great. No, it would just be like, like a couple of chafing dishes. Sure. Yeah.

With, sometimes they'd have chicken. Sometimes it would be like corned beef and it was just, it was close to where I lived. I was, I was interning for a company that had a house in Times Square and they were opening up a new dorm and it wasn't ready yet. So that's why I ended up living at a welfare hotel. Gotcha. Oh man. That must have been an exciting, crazy time.

Oh, I'm so grateful for it. Yeah. The notion of the lunch buffet is such like a, an interesting thing that I really didn't discover until I was like working a square job, when I was working like an office job and then just like, like, I got to get something to eat. Well, is this place with a lunch buffet? And then you kind of go and you can kind of indulge and like fill up for not too much. But the place I remember going a lot when I was working a video game job is there was

a, one of those old school pizza huts within walking distance. You know those ones, those pizza huts that are still actual restaurants? Yeah. They're mostly been, they've mostly been torn down. Oh, those were great. Yeah. Yeah. But they were, it was like a big old, you know, it was like a big square building with

like a lot of square footage. And then for their lunch menu, they would have like a pizza buffet where they'd have like, like a bunch of pizza slices you could have a bunch of salad. But then they'd also have weird oddball items like just like green beans and corn niblets. Just sort of like, you know, cheap foods that they could use to fill out the buffet. I love that. Oh, what you've described as almost shakies. Yeah.

It's very akin to a shakies lunch buffet, like the same sort of thing you might experience at a shakies lunch buffet where they'll have that fried chicken, those mojo potatoes, those pizza by the slice, that salad, and yeah, just like some random like cafeteria vegetables for you to put onto your plates. I loved pizza hut buffet was one of my go, I loved it when I was younger. So you also had pizza hut buffet. I never heard of it. Oh man.

It was so great. Like the football team when I was on the football team was terrible, but we'd all go to like we go to pizza hut buffet sometimes before like, I think it was like the night before the night before the game or something like that. And then, yeah, my friends actually like, my friends would skip school and my mom worked at my school. So then I would go with them, but they'd always like sneak out by my mom's door to try to get me in trouble because they liked to see me squirm.

I've been the same man for 30 years and they, and yeah, we would go over to pizza hut buffet. So I got dumber and heavier and just skipped one to the buffet and didn't learn and I was an idiot. And funnier, Mitch. Yes, yeah. Funnier and funnier. But it holds a place in my heart, but I was going to say in New York, I feel like it's all about the deli situation, right?

Oh, sure. Yeah. Like I'm not a deli sandwich fetishist, like some people like, especially some people who move here from the East Coast are really, like really, really miss that kind of sandwich, that kind of deli sandwich. And that's never been my thing, but there's a lot of that there. I mean, it's like, it's easy. Going to a deli that's also like a shitty little convenience store, like that kind of

deli and getting a sandwich, which is something I used to do at lunch all the time when I had a square job is something that like, I wonder if that even exists anymore. I've heard people long for that though. To go to a bodega or whatever and get like a sandwich, like they miss that part of New York. Yeah, yeah. Because you build a relationship with the people. I remember I worked for a long time in Lincoln Center and there was a deli that I would go

to around the corner there. But I was never, like it was never like, oh, that's what I have to have. And when I moved, it wasn't, I wasn't wistful about that kind of thing. I was more wistful about my neighborhood Chinese restaurant. Okay. That's, well, I do miss, I'd say if there is a thing that the East Coast does better, it is Chinese food, but it's kind of certain Chinese food. I feel like there's like, there's East Coast Chinese food and then there's West Coast Chinese

food. Chinese food can be good, but I really miss East Coast, Boston and New York Chinese food. Slightly Americanized, accessible Chinese food that's in like, Chinatown's great. But I'm talking about, I just read online that my neighborhood Chinese restaurant closed. And I like, it really made me so sad. It was like, Charlie mom, not Charlie mom. I knew all of those delivery guys, even though I'm sure those guys weren't there, haven't been there for like the years that I haven't been there.

It was just like, oh, New York changing. I do that a lot with my hometown in Quincy. They're like, so Brigham's was this ice cream place. Oh, right. You've mentioned that. Yeah. Yeah. I've maybe talked about it, some would say too much, probably.

And yeah, they were purchased by Hood and the guy who owned the Brigham's deeter. He still runs the ice cream shop in Quincy. Is that when Amy Poehler worked? She worked at an ice cream, at a local ice cream place. Oh man, I wonder if she worked at Brigham's. She mentions it in her book. She mentions like the ice cream place that she worked at. Oh man, I hope it was at Brigham's.

It could have been her friendlies too, because friendlies are- No, it wasn't friendly. It wasn't okay. Mitch, you could find this out, but that would involve you reading a book. Or you could listen to it. Yeah, you could listen to it. It's a great one to listen to. I actually did listen to that audiobook, because it's very entertaining.

God damn you fucking wiger. But they had such great stuff there. And by the way, I have read a book. Mario Kart 64 strategy guide. I'm going to read, trying not to punch your podcast partners in. The Brigham's, which now the ice cream shop, they have like stuff like raspberry lime rickies, raspberry lime rickies, and mocha fraps and stuff, and like mocha ice cream sodas and stuff like that.

Like the cherry coax and the vanilla coax, but they do it like the old fashioned way. And it just makes me sad to be like, oh no, that might not exist someday. And there's other places in Quincy too. I just use that as an example. And I'm like, I'll always shake my fist and be like, go support local businesses. Yeah. Have you guys been to Fosselman's? No.

No. What is that? Oh, yes, I've heard of it. It's in Alhambra. It's an ice cream place in Alhambra, but it's like an old fashioned ice cream parlor. But then they have like some fun, funky flavors, but it's just really, the ice cream is great. It's all teenagers working behind, working the scooper. And you just really feel like, oh, I have stepped back into the past.

Yeah. Soda fountain sort of place. Well, that one is just strictly ice cream. They might have other things that you can get Sundays and stuff there. Oh, okay. But then like in South Pass and South Pasadena, there's like a drugstore slash a soda fountain place where they serve Fosselman's. And that has what you're talking about.

Oh, okay. All right. Maybe that's what I've heard of. Yeah, it's fun. Yeah, there's something about the 1950s diner scene. I don't know why it seems like such a cozy, yeah. Yeah. What are the 1950s appeals so much to Mike Mitchell, a man from Quincy, Massachusetts?

Oh my God. What? We're saying there's racial undertones with this. Fuck you, Nick. That's not right. Oh. I hate whatever race you are the most. I will say that I'm like just talking about ice cream.

I'm like, I just love ice cream and I think ice cream is flat out the best dessert. Like I feel like ice cream is like, I could have that anytime. Like maybe it could have a piece of pie like once a week, but I can have ice cream every day. Oh, easily. And then also ice cream, like I feel like enhances so many desserts. It's like, it's like it's its own dessert, but then you can also like, you can make it into a Sunday, you can make it into a milkshake, you can make a pie a la mode, you can add

it to like a, you can have an ice cream cake, you know, it just, it's so versatile and also just so good on its own. I have such an ice cream problem. I love it so much. I was at a party last year and somebody brought, got a Baskin Robbins mud pie, like, which is the pie that you always had at parties when you're like 10. Yeah, sure. And I hadn't had it since I was probably 12 and it was like, like eating this mud pie

being like, I'm like eating an adult, just want this, this mud pie all the time. My wife used to get this thing before we were married and I don't know if Baskin Robbins even has it anymore, but they had a thing called the polar pizza, which was like, it was just, it was basically an ice cream cake in the shape of a, in the shape of a pizza that was like layered with ice cream and then like, you know, uh, you know, some sort of whipped cream and then a bunch of just toppings like Heath bar bits and like chocolate syrup and it was just so fucking good. And you just start eating that and you need like one piece and then you'd want to eat

the whole thing. Um, yeah, the, like the ice cream based dessert family is just so, there's just so many ways to play it and it's just always just so sad as it just always delivers. I think I like ice cream cake more than regular cake. I think I'll stand by that. I know that's a crazy thing to throw it down, but I, although real cake with ice cream is oh yeah, that's good. That's really good too.

Well, you know, Nick is a guy that I see him text pictures of ice cream at least two to three times a week. He gets a big cone of ice cream and he, he texts a picture of it to me. I'd say at least, it feels like it's three times a week. Yeah. Well, it's like, it's fun because I like, I get to like, oh, I know that I'm going to enjoy this ice cream. I get to share it with you, but I also get to like taunt you a little bit because I know

you're on a very strict diet. Oh yeah. Oh, that's what that was. Oh, that's another reason to fucking hate you. I follow, I follow Nick's wife on Instagram and I know that there are many trips to sweet rose cream. Oh yeah. It's a gourmet ice cream parlor in Los Angeles, a few different locations, sweet rose cream

is a delight. And we go, we go there, we go there once a week. It's very, very satisfying. Yeah. I can't wait for that Instagram she posts of signing the divorce papers. She's going to Instagram it? I hope so. I wonder if that's been done, if people have Instagramed signing their divorce papers.

I thought, I thought you were, I thought you were going to say my tombstone. That's it. You went in the less dark direction. Nick Wilder. 2016. Around there? Yeah. Yeah.

I got about, I got about six, four months in. And she's in a wedding dress and I'm in a tux next to her. You son of a bitch. On that note, let's get into this week's restaurant. So we just ate there. And you know, I mentioned it in my intro, but we all, we all met for a meal and we came to the studio and we went straight into recording with our producer Dustin, Sammy Hagar's Cabo Wabo Cantina.

I'm a long time fan of Sammy Hagar. Like I, I just like the man and I, I enjoy his music. I like that he's just for a rockin' good time. You know, it's, it's not like a, I don't feel like there's a big message behind it. I guess you could say that right now Van Halen hit kind of had a little bit of a message behind it, but even that was just about like, you know, right now things are messed up, but hey man, you got a party. You know what I mean?

Like I kind of just like that sort of vibe. And he created this huge empire of, you know, his Cabo Wabo Tequila and then also his affiliated Cabo Wabo Cantina restaurants, of which there are, there are now several, the Tequila brand is huge, just an absolutely massive premium Tequila brand. But I'd never actually eaten here. Had you guys ever been to a Cabo Wabo Cantina prior to this visit? Never. No.

Never. I had also never been there. I really didn't know what to expect. Probably going in kind of had maybe an ironic sort of appreciation for it. And maybe in the end might have left with a little bit more of a genuine appreciation for it. Like I kind of was going into like, all right, this will be kind of, this will be kind of hilarious.

You know, Sammy Hagar's restaurant. I'm sure this will be a little, you know, a little silly. And then, you know, I thought we sat down there. We had some, you know, we had some excellent service and, you know, I was impressed by the drinks and the meal overall and I feel like I kind of left with like, oh, you know what this place ain't bad. Yeah. I mean, go on.

I know. I kind of felt the same way. I, I, I didn't, you know, I don't know if I loved it as much as, as you did. But I... Why didn't say I loved it? I was just saying... It's not my favorite restaurant. Like it's your favorite restaurant.

I, I too like Sammy Hagar and it's funny to me because I don't look, I like a couple Van Halen songs, but I don't really love Van Halen as a band. Sure. I'm just, they're fine or whatever. Like, uh, he's like a guy who I like, like usually if I don't like a band, I'm like, oh, I don't really care about anyone in the band, but I like Sammy Hagar for whatever reason. I don't know why.

I'm like, yeah, he seems funny. He reminds me of like your dad's funny friend or something who comes in wearing a Hawaiian shirt. Yeah, yeah. Or, you know, like... Or dad's like, fuck up brother. Yes, exactly. Yeah.

Yeah. But there's also like a good time and like, we'll like give you beer. Like it will be like, here's a 12 pack or whatever, you know, like, uh... He's the kind, like, he's the kind of rock star that I feel like there's no like, younger equivalent. I feel like he's of a certain time. Yes. And there's no, there's no like, 22 year old dude in a band who has currently, who like,

has that kind of fame, who has that kind of personality or aesthetic. I think Guy Fieri tries to be that. Right. Guy Fieri is the Sammy Hagar of restaurant reviewers, a crispy haired, like, bloated red faced guy who just wants to have a good time. Guy Fieri is like, if God was like, okay, I made Sammy Hagar, now what if Sammy Hagar was a chef? It's like, he's that close to him.

They have to be friends. They are. Actually, they are friends. I saw like, I saw a photo of the two of them together. It's like, of course, this makes more sense than anything I've ever seen. That makes a lot of sense. Yes. I get it.

Um, yeah, I mean, but, but like, you're right that the kind of rock and roll and maybe this kind of speaks to where rock is gone in general, just like it went from this like crazy counterculture is not the right word, but it was like this rebellious sort of music that like, you know, they're turned this down and now just because of the age of rockers and kind of the age of the genre, it's become this very sort of safe sort of corporatized thing to the point where now there are so many chain restaurants affiliated with different rock acts. And it's interesting that a guy like Sammy Hagar is like, yeah, he doesn't have a modern equivalent.

There isn't like, oh, that guy from Imagine Dragons, yeah, that guy's a party animal who just, you know, wants to serve you some tequila and wear some flip flops on the beach. It's just, it's just not the same thing at all. Oh, yeah. Like, I feel like it's kind of an old fashioned thing. Yeah. And it's very evocative of like, like my like high school experience because Sammy was huge then.

Well, you said, and you mentioned this at dinner, but you saw Sammy Hagar in concert with with ZZ Top. Is that correct? ZZ Top was the headliner, I think. And then Sammy Hagar opened and then opening for Sammy Hagar was Night Ranger. And I went to the show, even though it was not my kind of music, none of it was my kind of music, but I went with my friend Stacy because she really loved Night Ranger. Sister Christian, right?

Is that their big single? Yeah. Okay. But we stayed like, I think we left before ZZ Top was over and this was like when ZZ Top was at the, like doing legs and Sharp Dress Man, it was like that era. That would be my favorite of the bunch, I think. Did Night Ranger play Sister Christian? Yeah, because it was, this was like 83, it must have been like 83, 84.

Yeah, they did, I think that they did play it. I would suppose that they didn't play it, that people would boo them. Go crazy. I've heard this before about that band. I don't, it's either called Europe or Asia, but the band that does the final countdown. Isn't that Asia? I think it's Asia, yeah. So they're a continent, but if you go to see Asia, apparently they open and close with

the final countdown. Oh, yeah. Which is like, of course they have to. That's the only reason anyone's going there, I'm fine with that. Yeah, you would expect it. Yeah. That's really funny. I saw Cab Callaway, like with my parents when I was a kid and he opened and closed

with Minnie the Moocher. Oh, that's great. That's amazing. Like he sang Minnie the Moocher and then he said, everybody give a hand for my daughter, Chris Callaway. His daughter came out and like sang five songs and then he came out again and did Minnie the Moocher. Wow.

That's amazing. Yeah. You got to see Minnie the Moocher a lot of times. I'm 65 years old. Well, I'm not far behind you. So let's get into our food a little bit at the Cabo Wabo Cantina. So let's start with drinks. I know that I've had Cabo Wabo Tequila before and I know it's a pretty good tequila.

Our friend, Jordan Morris, who was on the podcast previously, the TGI Fridays episode, he's made the observation that all celebrity liquors are good. And I think that's pretty much true. I feel like if you had like, you know, I've had like Diddy's liquor, Syroc, you know, if you have, I'm trying to think of other ones, but the Crystal Skull, the Danakaroid vodka, it's not bad. It's like everything, like it's all pretty good. And I think, you know, Sammy Hagar's tequila is maybe on the higher end of the bunch because

it was a thing that I think he really had some personal investment and affection for and really grew it into a brand before the idea of a celebrity just grafting their persona onto a, you know, onto some liquor that Seagrams was making and needed some sort of marketing angle for. It kind of predated that. He was like really kind of growing this brand from the ground up. And so, you know, we got some cocktails. I got the Wabo Rita, which was kind of a, it was a Margarita made with some Cabo Wabo

tequila, the Rapalzato, and a little bit of Blue Curacao, so I had a blue tinge to it. I thought it was pretty good, you know, it was on the sweet end for a Margarita, but I really enjoyed it. And I was like, it wasn't like, sometimes you'll get that cocktail at a chain restaurant, it'll be like punishingly sweet, like a little too much. This wasn't that. It was like, oh, it had a little bit of sweetness. If you like a sweet Margarita, I think you'll enjoy that.

How about you guys? I had the Cabo, the Jalapeno Cabo Kiss, which was the Jalapeno Margarita. And it was also surprisingly good and generous, like a generous pour. Yeah, nice pour in those. Really, like I was, I was impressed by that and was not overly sweet, which I hate and which, which I would also, I think I would, I would tend to think that it would be like some cloyingly sweet thing. Sure.

But it was just right. I liked it. I was very impressed. Yeah. A little bit of heat. I had a little taste of yours. A little bit of heat to it too, which is, which is, you know, if you like a spicy drink, you know, I think it'll deliver there.

Go for it, Mitch. I had the Can't Drive 55. But based off of one of Hagar's famous solo act singles. Yep. And that had five different spirits, five different juices in one very happy cocktail. I'm just reading this description. I shouldn't have read the description. I should have just put this into my own words, but featuring Sammy's Beach Rum, Cabo Abo

Bianco, Tequila, Focca, Gin, and Amaretto, Amaretto, sorry, Orange, Pineapple, Grapefruit, Cranberry, Fresh Lime Juice, and a splash of grenadine. And it was pretty. Yeah. Very pretty. Yeah, it was. The guy made a joke about, he was like, I almost put a cherry there on top. Even though I liked our service a lot, but I was also like, I wish I had that cherry.

Yeah. Well, he was like trying to be like, I think he was doing it in a way of like, I know you're a real man, so you wouldn't want that cherry, but like. Oh, he's wrong. You wouldn't want that cherry. I want my little cherry. Some leathery, maraschino cherry. That is, that's a good point.

It probably was wrinkled from sitting in juice for so long, but I enjoyed it. Yeah, it was kind of like, it was a little bit like a Long Island iced tea, but a little lighter and kind of fruity. It was good. Yeah. Like I had a taste of it. I feel like it was, yeah, it was very drinkable. Did you feel like it was too much booze?

Because it seemed like there was a lot in there. It was boozy. Yeah. I had just, it took me like an hour to drive less than five miles, so I. You needed it. I didn't even think I'd realized booze was in it. A Durand Durand concert got out at the Hollywood Bowl and I got stuck in traffic. So I honestly, you know what, now that I'm thinking about it, I'm like, oh yeah, it was

boozy, but I didn't care. I just took it down. You'd lost the will to live at that point for spending an hour in the freeway. It was really bad. Yeah, so it was an interesting night because the traffic was absolutely abysmal. It was just like so bad, it took us so long for us to get to Hollywood and Highland, which is where this is located. It's a very touristy area, kind of like with the, at one end of the Hollywood Boulevard

Walk of Fame, if you're not an Angelino, just to give you some context. And just a little bit north on Highland is the Hollywood Bowl where they were having a Durand Durand concert tonight. So just like traffic was crazy backed up on this main artery, which was our route to the restaurant. So we were dealing with that. And then also our server was pointing out, he was like, he assumed we were there for Durand Durand because I guess that's every party that night had been stopping by Sammy

Hagar's Cabo Wobble Cantina and then going over to see Durand Durand. To the shuttle. Yeah, exactly. And he was just saying it was just like absolutely crazy. It was just like madness in there in terms of how much business they were getting for people going to this Durand Durand concert. Well, when I got there, I got there before you guys and I was waiting like next to the host, the hostess station and there were people leaving on their way to catch the shuttle.

And there were lots and lots of ladies in their fifties with like butterfly shoulder tattoos that were like groups of them on their way to see Durand Durand. And I got a little like, oh, that would have been fun. Yeah. We should have just skipped out on this podcast and all gone and seen Durand Durand. Oh no, that's okay. I've seen Durand Durand too. I don't need to do it again.

I couldn't tell if we're saying that we should all get a butterfly back tattoo that we should all go see. Oh, shoulder. Oh, shoulder. Sorry. Sorry. That feels like very much of a time too to get a butterfly shoulder tattoo. Very interesting thing he mentioned also our server.

Oh yeah. We didn't catch his name. Did anyone catch his name? No. He was a very, you know what? He was a kind of thing. He was great. He did a really great job.

He was an actor. He seemed like an actor. He was a very handsome guy, obviously very, very fit. He was the kind of guy who made me be like, man, maybe I misjudged Bros. Because like, he was such a Bro, but he was so friendly and he was so just like, want to make sure you have a guy that has a good time. He was giving us honest recommendations, steering us in the right direction. He was like, I'll set you up with some share plates.

Sorry about that. You know, like, that just like kind of, he kind of had just such a great positive attitude that. Maybe he's not a Bro. You can't judge. You think so? Well, but I mean, there are good Bros. That's what I was going to say.

Like maybe he's like a good Bro. I feel like he was Bro adjacent. Yeah. Maybe that's it. Yeah. Like he's not as Bro-y. He's like, I think Bros. I think of like upside down visors and I think more Guy Fieri.

Yeah. Well, I think of a Bro. I think of a guy who wants to fight you in the parking lot. Yeah. I think of a guy on a motorcycle, like on one of those Ninja motorcycles and flip flops. Sure. Yeah. Like in the parking lot.

So every man, pretty much. Yeah. The fighting guy. Yeah. Guys that want to fight. Yeah. I didn't feel like this guy was going to start shit. I feel like he was going to like calm you down and be like, oh, man, it's cool.

You know, like, like, oh, no worries. You know, like he kind of had that vibe. Well, we can read some of your fan fiction about him on the next episode of Go Boys. No, he was a really, really nice guy and I think he might have been Bro adjacent, but he was, he was extremely nice. I don't know. You know what? Because, because I, I, maybe now I'm thinking, oh, maybe I had the same thing too.

I was like, I don't know what this guy would be like if he was not at his job. Maybe he'd be more Bro-y or something. But why am I saying that? He could have been, he did a great job for us. Yeah. And he was really, really nice. I think a really good fit for the atmosphere too of the Sammy Hagar, because it is just sort of like a big sort of party in there.

You know, they've got a lot of very cheesy sort of Sammy Hagar memorabilia on the walls. There's a nice mural of Sammy Hagar that was just behind our booth. Yeah. There was a big old, there was just the number 55 within like an X through it. I don't know if you saw that, just symbolizing his famous single. So yeah, I mean, there's a lot of that sort of stuff and, and I thought it was just like sort of a good, good party time inside. But I was, I wanted to quickly say, wasn't, isn't, isn't Van Halen playing at the Hollywood

Bowl tomorrow night? Yes. That's what I was going to get to. So like our server mentioned that Van Halen is going to play tomorrow and then, and that business is going to be crazy. But what's crazy is like, it's the Van Halen with David Lee Roth, which is just like such an interesting dynamic of people are going to Sammy Hagar's restaurant and then they're going to go see the band that David Lee Roth is fronting instead of Sammy Hagar, that Sammy

Hagar is once a part. Like what's the psychology of that and how does Sammy Hagar feel about all this business he's getting? Yeah. That's great. He loves it. I'm sure he loves all that money. He's just like, I win.

I'm, I'm the one, I'm the guy who won in the end. I had more money than anyone. I'm just like, you know, I don't need to still be playing these shows. Cause they're not, they're not friendly, right? Yeah. I think they've got like a, their whole everything collapsed with the Van Hagar era and then eventually they patched things up with David Lee Roth, the original front man. Oh, interesting.

Okay. Yeah. I wonder maybe David Lee Roth should start a restaurant, like a competing restaurant. Yeah. I don't know. Yeah. Why not? I don't know.

I feel like. No one, no one liked that. No one liked that. I don't know. I don't know. David Lee Roth worked at the radio station. When Howard Stern left WCBS radio and went to Sirius, Roth had, Roth worked, Roth had a show there.

Like he was the replacement. Oh yeah. I remember. Yeah. And I knew people who had a show there then and he was a nightmare. Oh boy. Like I think he's the kind of person that's just difficult to manage. That's funny.

Cause, cause he might be a part of the reason why I don't love Van Halen as much. Like I like David, I'm sorry, I like Sammy Hagar. I don't like David Lee Roth. Like that guy annoys me. But I'm sure that Hagar enjoys all that business. That must be great. I think, yeah. I think he loves it.

His Sammy Hagar's book to, I think it's called My Life in Red. I can't remember what it is, or Red, My Life in Rock, something like that. The word red is in the title of his autobiography. I read it a couple of years ago. And there's a thing he mentions, which is talking about the Van Halen brothers, which are Eddie and Alex. Yeah. Yeah.

Eddie and Alex and how they just like fight all the, like getting fist fights like all the time. And then also talked about how Eddie has such a serious drinking problem, like would just have like a, like a bottle of red wine in his hand and just be drinking from it all day. His teeth were just purple from all the wine he was drinking. Dear God. At one point the band was like, you got to stop drinking and he was like, like, I left my family over this shit.

You think I'm going to leave it for like, I'm, you think I'm going to give this up for you? You know, it's just like, it's like, I can't imagine having to deal with that kind of drama and then for Hagar to come out of it and just sort of like, you know, kind of squeaky clean in the end. I don't know. I think that's a, another notch in that man's favor. Right.

If you had to spend a weekend with anybody in that band, you'd want to spend it with Sammy. I think so. Yeah. I would not want to spend any time, any more time than I would need to with Eddie Van Halen. He's like a really nasty man. Yeah.

Absolutely. I toss on a Hawaiian shirt and you're partying and having fun. It feels like, it feels like a. You know, he's going to be traveling. He'll totally on your weekend away. He's totally going to bring some Cabo Wobble with him. He's going to bring some games. Sammy's going to be fun.

He's going to make the house fun. It reminds me, it being there tonight did remind me a lot of when I went to Key West. It reminded me a lot of like a. What'd you go to Key West for? I went with my mom and dad and I don't know if my sister was there and my godparents family and their daughter and yeah, it was a lot and like it just reminded me of like walking around Key West and there's like all those kind of fun open bars. I went swimming with dolphins.

Oh, that's so cool. Yeah. It was actually kind of weird. The dolphins, I don't know if I should tell this story. The dolphins were like attracted to me. Yeah. I've heard that's like a common thing. Yeah.

Yeah. So I was like. Tried to rape you? Yes, they did. I was 12 or 13 and they definitely did. I had this like, my mom bought me this new bathing suit. It was really bright and I remember being like, this is like a really bright bathing suit but whatever.

I'm going to wear it and I always wanted to swim with dolphins. I thought that would be so cool and then like I was in there and like all of a sudden I was like, you know, like, oh, look at this dolphin is like liking me and it's swimming by me. But then like more and more dolphins started coming and like then there was like six dolphins around me and like I was snorkeling but like they were pulling me under kind of and they threw me like a floaty. So I was kind of like holding on with this floaty but it was the most weird experience

and I was like 13. So I don't like, I knew a little bit of what sex was even though it would be years and years until I really, until the wiger told me all about it. But I remember it and being like, oh, this is like weird and sexual but I didn't really talk to my family that much about it. And then like a few years back before my father passed away, he brought up, he was like, remember all the dolphins wanted to have sex with Mike and I was like, yeah, oh weird. You guys knew that that was happening to me like a and like the people down there were

just like interested that the dolphins wanted to have sex with me. Like they were like, they were like writing down stuff about like my bathing suit and stuff like that. Like they just like took notes about it. They didn't stop them. Like to put in the brochure. There was like scientists had to try to figure out how anything could be sexually attracted to Mitch.

And Mitch, look at you now, you've overcome it. I also, I was abused by those dolphins and then they pushed me into fire coral, which is like burns your arm and stuff too. Yeah, it was really fucked up. Why do you hate dolphins now? Yeah. Yeah. I mean, I just wanted to be all extinct.

I know, you know what, weirdly, I have a weird dolphin fetish now after all those years. But yeah, no, they slapped around by dolphins. Yeah. The dolphins are, yeah, they really, they really try to have sex. Anyways, that was my Key West experience. But besides that, the Kaba Wabo kind of had like a fun Key West vibe. The outside of Kaba Wabo was pure Gilligan's Island. Oh yeah.

Yeah. A hundred percent. I love that. I love like Tiki stuff. I love stuff that like, it turns out like doesn't really exist and like it's like kind of like made up stuff like Hawaii isn't really like that. And I guess like, if you want to get that experience, maybe you have to go to like whatever islands. I can't even remember what they are, the Tahitian Islands.

Yeah, like to get that, it's not in, it's like not a normal thing to really, to find. It's like a Disney Southern California creation. Yeah. But I love it. I love that. And I love like rum and clenters, punch and all that sort of stuff. Have you been to TT? Oh, I love it.

I love it. So great. In LA. Yeah. Yeah. So that's, so Kaba Wabo has that going for it immediately off the bat, I feel like. Yeah. I definitely like it.

If you like that sort of beachy vibe, I think you'll be right at home in there. Let's talk about our food a little bit. So we got into the apps and we started with a, we got an order of guacamole. How'd you guys feel about the guacamole? I thought it was okay. It was too much pico de gallo. Oh yeah. The guacamole.

Like a big, a big heaping scoop. Which also watered it down a little bit. Yeah. Kind of the watery substance from the pico de gallo kind of watered the guacamole down. I kind of felt the way about the guacamole like I did about almost everything there, but I'll save that for a little bit, but it wasn't bad, but it wasn't great. It didn't. It certainly is not.

Yeah. It certainly, there's much, much better guacamole you can get if there's an area. If you're in an area that has any, any kind of, you know, Mexican restaurants at all. Um, yeah, I agree that it was, it was very strange that they gave you P, like some guacamole, like a heaping portion of guacamole and then kind of like a scoop of pico de gallo, like a big scoop of pico de gallo on top of it that just sort of like got, yeah, like you were saying just sort of watered down and, and, and diluted soupy. Yeah.

It really kind of messed with the texture and the flavor of the guacamole. It was just like a very odd presentation that felt like a little bit of a misfire, especially because the chips themselves, I don't think were particularly good. I think they were stale. They were kind of stale. They weren't warm. They were just sort of like, you know, room temperature chips that felt like they'd come out of a bag.

Um, which I was actually okay on the chips, but I'm surprised. That's fair. They weren't as good as other places, but I love restaurant tortilla chips. Like if they're done well, especially I do like, these weren't warm. Like you said there, sometimes you'll get them warm and they'll just be like the perfect crunch and thinness and, and just, and like, like, uh, they can be just perfect if you go to the right Mexican restaurant. El compadre.

Oh yeah. Oh boy. Get it now. They have, they have, they have great chips over there. Excellent chips. Yeah. And, and, and these, these weren't too bad for me, but they, yeah, they weren't the best. And I felt like the salsa was kind of similar or, or, you know, like, uh, I also feel like

a great, uh, restaurant salsa is kind of like light and doesn't have that like sweet or, or kind of, uh, like the tomato flavor isn't too sweet or sugary or ketchup-y. And I thought this was kind of like in between like a tostido salsa and like a really great restaurant salsa. I felt it was like right in the middle of the two. Yeah. It was totally inoffensive. Yes.

You know, like not too, not too mild, not too, not too spicy. Yes. So it was very middle of the road. Um, I will say they, because I requested some hot sauce and he brought out a bottle of churrula, but also some house hot salsa and that hot, hot salsa, I don't know if you guys chased me, but it had some genuine heat to it. So I tried it. That was good.

If you want something spicy, you can, you can request it. It's there at the Cabo Abo Cantina. Um, go for it. And like, it like shot, it was one of those things where you put the sauce in your mouth and it shot, like immediately shot your sensors like you're like, oh my God, this is spicy. Yeah. That's like, that's a really, if you're caught off guard by heat, that's a really unpleasant feeling.

Like I've had that just sort of like ruin my meal before. I've just like, I wasn't expecting this to be that spicy and it just kind of like hit me in the back of the throat or something and then it's just, it's just so disrupting. So yeah, it's, it's, it's good to know. He warned us. Again, our server did a, our Broly server, our handsome tone to a tan server did a very nice job. We're calling Jake.

Yeah. Jake. What's calling Jake. I think Jake, you told me that Jake liked me and I think that probably bothered Wiger. Jake had a deep connection with me. For sure. I can mess, I can mess around with the frat bros if I need to. Oh, you fit, you fit right into that world.

I can wear a lot of different hats. I feel like. You can see yourself like something of like kind of a dork bitch, but like you're such a hulking man. Like you just like. Mitch, you're a shape shifter. Yeah. You sort of, you do fit very much into kind of like a bro like, oh, this is the big, this

is big Mitch. You know, this is big Mike who hangs out with the Kappa alphas, you know, like, like you totally. Ooh, the Kappa alphas. I mean. Those are the Southern gentlemen. They're, they're a rough, a rough group. Is that a real frat?

Yeah. Oh, wow. They are the, yeah, they're a Southern frat. So. I was just throwing. That's all I'll say about that. Throwing Greek letters together. Oh, okay.

I got you. Read you a lot. Mitch would fit right in. God damn it. You're the one who brought them up. Your favorite frat. They didn't, they didn't accept you because you were too, you were too, you were too strict on your rules.

You were too racist is what I was trying to say. I'm sick of him calling me racist this whole podcast. I, I, yeah, I feel like I can, I can, I can, I can mix it up with the frat guys, but I, I feel ultimately a lot like a ogre from a revenge of the nerds who joins the nerds. Sure. And I, but I always had joined the nerds for the longest time because when you're a big guy, the big, you know, the big, the big ogre is not supposed to have any feelings or, or, or like Mario Kart or anything like that.

You know, he's supposed to be just a big hulking guy. Yeah. He's a big nerd crushing machine. Yeah. Exactly. Do you really love, do you just love Mario Kart? I mean, like, I like all video games. Okay.

It was like a lot. I like it. We've mentioned it a couple of times. That's why I'm bringing it up. A big part of my, my, my earlier life was, was video games. Spending time in Moo, Moo, Moo Meadows. Oh, Moo, Moo Meadows, I loved. Wow.

I, I, points to you. I give you a golden spoon for that reference. Uh, uh, yeah, early on, you know, it's always weird to me because I, I, uh, I feel like video games when I was younger was kind of, we're kind of, and I'm sure you can agree to this wager was seen kind of as a more of a nerdy thing. Sure. And my friends were like, Oh, Mitch loves like Nintendo and stuff. And he loves playing video games and doesn't like leaving the house or whatever.

And, and, uh, which I did, I, there, there was definitely a cutoff. I think like in like, like fourth or fifth grade, I had like bright blonde hair and I went down one summer with a bag of Doritos and then I came back up looking like I do now. It was pretty much like a, it was one transformation summer. But, but, but I, but I, I feel like, I feel like, uh, so many people just kind of thought it was a dorky weird thing to do. And now it's the most common, every young kid loves video, even when I went to college,

like, uh, kids were like, Oh, that's cool and stuff. But they didn't really own it as much. It's still kind of, uh, a smaller group of people. Yeah. Now it's just like a mainstream thing. Now a guy, a very cool, handsome, hunky guy, like our server, Jake would have, um, you know, what is the kind of guy who plays video games. But there was a time I remember in school where like people called Nintendo, which was a

dominant system at the time, no friend. Oh, really? Oh, you play video games? You play no friendo? Cause you're, you know, like, and it's weird to think of like, Oh, there was a time you were an outcast or you kind of had to hide. I remember hiding that I played Super Nintendo in the same way I hid that I was in Boy Scouts. Like it was like a thing, like a trusted circle of friends could know this about me.

But in general, like this could never get out to the gen, the middle school population. I'm glad that you still participate in both of those. How long were you in scouting? Um, I was in Boy Scouts. I was in Cub Scouts. And then I went into Boy Scouts and I probably stopped around age 16. Uh, I made it up to Life Scout, which is one step below Eagle Scout. Eagle Scout, yeah.

And that's just, that's kind of typical of me of just like almost doing something and then bailing entirely. Um, so yeah, I almost got to Eagle Scout and was just like, ah, fuck this and walked away. Yeah. I was in campfire girls until I was like 15. Oh, wow. How, how high did you get in the ranks? That, I got to be in, what were they called, an Indian girl.

Okay. And, uh, uh, and then I quit and I always felt guilty about quitting. But I also, I stayed, I was in it for a long time, but I was, it was embarrassing. Yeah. But now I'm mad at myself for quitting because I think it's a cool organization. There was like a few years ago when the boy, there was a big protest about the Boy Scouts like excising all their gay leaders and not letting gay scouts serve openly. Um, there was like a thing where Boy Scouts were sending their, their, you know, as a

protest, they were sending their Eagle Scout badges and medals to like the, the Boy Scouts of America being like, I'm, I renounced my Eagle Scout because you're homophobic. And that was when I was like, ah, man, I wish I was like, had been an Eagle Scout because that'd be a cool thing I could do. And then it could like feel good about myself for doing this symbolic act, even though I've really done no good for the world. I've been a drain off of its resources and giving nothing back, but that could have been a moment where I could have felt good about myself.

So you'd finally cut ties with something you already should have cut ties with. Yeah. Yeah. I feel like Nintendo or video games now is like, I feel like there's guys who like to like will be like, have a date come over and they'll play video games. Sure. And I played video games because there were no dates and Mario and Yoshi were my dates for the night.

And you know what? They were fine dates. They never let me down. Um, let's, uh, let's get into the food a little bit more. So we had the, uh, we had the guacamole. We talked about the, uh, the sauce, the hot sauce, the chips. Um, we got these. So I believe, and I didn't actually check our receipt, but I believe that we received

the wrong app because we ordered the taquitos, but I think what we received were chimichangas. Yeah. I agree with that. Yeah. I think we all around are, are on board with that, which your, your bro. We know he's not so great anymore. That bro. We sort of messed it up.

You shut up. Although they're, they're pretty good. Yeah, they were good. They were really good. I was not upset by this, by the switcheroo. Um, yeah, those chimichangas were pretty tasty. You know, they, I think we had one chicken, one beef it felt like. Um, and, uh, they had like a nice little sort of sour cream, uh, derivative sauce that

was a drizzle on top of it. Um, yeah, they had a nice Christmas to them. The meat inside was good and hot. They were big and thick. They were, yeah, they were, they, they, they were, they were big. I mean, they weren't long, but they were nice little beefy guys. I liked them. Yeah.

I think for like, you know, for sharing purposes, I think we were, I think it was $9 for an order and we, you get two of them. And you know, you can cut them in half and split them, but I feel like for a party of four, it's maybe a little bit, I don't know, I'd rather have like, if you're going to share in a party of three or four, like we were, it's a little awkward and I feel like I would have liked to have more than two of those for that price point. I agree with that. Yeah.

Yeah. But they, but they weren't, they weren't bad, especially if you're, if you're splitting with just one other person, that would be a perfect appetizer. Yeah, totally. And then we, what was our other appetizer we had? Case of Vanito. Oh, the case of Vanito. That's right.

Which I kind of pushed. We almost didn't get it, but I pushed it a little bit. Well, what did you think, Mitch? It was, it was your call to get that. What did you think? I loved it. It was maybe my favorite of the appetizers because I don't think you can do go too wrong with fried cheese.

I am for sure a flour tortilla man and I know that I think you might fall in the corn tortilla. Yeah, I'm a corn boy. And I know that just like a lot of other things, we're different on that one, but, but I like eating Vanito with flour tortilla. It just tastes better to me. The corn one is just a little bit more crumbly and has a different texture and I, I don't like it as much.

And they're smaller. So it's kind of like a pain to get, if you want to get a lot of cheese in there. But I thought, I thought the case of Vanito was delicious. I thought it was good. And a lot of what I was doing, what I alluded to before was, was like, I was just kind of comparing because we're, we're in, you know, like we've said before on this podcast, one of the best states in the country to get Mexican food. Yeah.

And, and I was kind of comparing a lot and I've had some good Vanito and, and, and this, this was good. This was, this was up there. What did you think? Yeah, I think it was good. It's like, it's like a white cheddar based queso Vanito it felt like it was like in this area. Jack cheese.

Yeah. Kind of Jack. Yeah. It had, it looked like, you know, kind of look like a, kind of like what, what you might like the top layer of a deep dish pizza was just like this, this white cheese with some sort of a crisp edges. But yeah, very tasty, nice to scoop it into a tortilla, kind of eat it as a, as a makeshift quesadilla.

Yeah. Very tasty. How about yourself, Julie? What do you think? Yeah, I liked it. I thought it was like very good, simple case of Vanito. I liked it a lot. Yeah.

It was really good. Yeah. Very satisfying. I like those burnt edges. Oh, those are great. Those are the best. Yum. What do you fall on the corn versus flour tortilla debate?

I like a really good flour tortilla, but like a corn, I like corn tortillas because they're like a little healthier. Yeah, sure. And I like them like a homemade, like a homemade corn tortilla. These were not homemade. And that's, that's like Tex-Mex, right? It uses a lot of. They actually, Tex-Mex is more flour, you see more flour, you'll inch a lot with corn

tortillas, but you'll see more flour tortilla things there. Like breakfast, I always think breakfast tacos. Yeah. Or like a flour tortilla and not corn tortilla. So if it's just a general tortilla, you want a flour, but if it's a nice, fancy homemade one, you're thinking corn. Yeah, yeah, yeah. Got it.

That's really good. Cool. Let's get to our mains a little bit. So I got the, on the recommendation of the man we're calling Jake, our server, I got the carnitas platter. It was pretty good. I'd say, you know, like a nice portion, I'd say probably like an overly abundant portion of, of just like, you know, smoky, ropey, carnitas.

It was very well seasoned. I'm not sure if that was the best quality meat, but the seasoning was there and, you know, made it very edible. The thing is it was just like such a huge pile of meat. I just had like, I felt like I was eating like, you know, a dog food, like a bowl of dog food's worth of meat. It was just like such a huge pile on top of like a little bit of lettuce. And Jake also put it on the floor and Nick ate it.

And they asked him if I was a good boy and he scratched my belly. I loved every second. Yeah, no, and it came with some, some, you know, standard sort of your standard Mexican Spanish rice, you'll get in a Mexican restaurant, which I thought was nothing special and some black beans that were pretty good. Yeah, I'd say overall it was a pretty good dish. I'm not sure if it, I'm not sure if it blew my mind, but very, a very capable competent dish and I understood why he recommended it.

Go for it. I just found a receipt in my pocket and our server's name was Adam. Oh, Adam. Oh, I can see it now. To Nick's Eve. Adam did a great job. Adam did do a great job. He's great.

Let's talk about your guys' mains. I had the fish tacos and they were okay. They were like the fish, they were like fish logs, like one fish log per tortilla. They were a little over fried, but all in all it was totally fine and it came with a serving of rice and black beans, Spanish rice and black beans and I thought those beans were good. Those were good beans. Those were good black beans.

They were really well, well-prepared and my tacos, they were fine. They weren't like, the tortillas were just a little dry and ... Yeah, the tortillas all around weren't the best part of Cabo Lago. No. Let's say that much. I don't know if it was a problem with where they get the tortillas from, if they're not homemade or if these were older tortillas or what it was, they just weren't the best quality.

They're not very fresh. There used to be, there's so many places in LA in particular where you get fresh tasting tortillas or freshly made tortillas. There used to be this place, Tijuana is on the west side of Los Angeles that eventually shut down and was bulldozed and now there's a giant sports chalet. But it was one of those charming little tiny shacks that was on a lot that was too big for it. They had, you would go in there and you could see just right in the front, there were people

just fresh-making the tortillas and putting them on a hot grill and then it'd be warm and they'd bring it out to you and those were so good and that's so at the opposite end of what you'd get at the Cabo Lago Cantino where it feels like they've got a lot of that, just a big bag that they ordered from a food service company that they're taking them out of and warming them up on the grill or in the microwave. Have you ever been to La Super Rica in Santa Barbara? No, I haven't. That's a Mexican, it was Julia Child's favorite Mexican place.

Oh wow, okay. It's in Santa Barbara, it's really good. Oh man, I gotta go. The corn tortillas there are the best I've ever had in my life, they're just like pillows. Oh man, I gotta try, I gotta try, because if I have a good corn tortilla, I'm not against it. I really enjoy it, but I'm usually a flour guy and I got a burrito, by the way, I got a...

Yours looked really good. Yeah, it looked very good. Yeah, it was definitely a nice presentation for sure. It was a carne asada burrito and our server Adam recommended that I get a wet style. I don't usually like wet style, it doesn't sound appealing, like it's like, do you want that like wet? It's like, I don't want my burrito wet or whatever, it sounds weird and gross, it sounds like a soggy burrito.

I call it mojado style. Yeah, mojado style is much, I like that a lot more, instead it just sounds like a soggy burrito and I don't like that, and then I don't love the sauce on... It sounds dirty. Yeah. That too, yeah. Wet burrito, give me your wet burrito. And that's, and I will admit that's how I ordered it.

But I don't love the kind of the taco sauce that they put on my burritos, but I will say I really enjoyed the burrito wet, like it wasn't the best burrito overall, the steak was okay, it was okay. And then there were a lot of big kind of chunks of vegetables in there, but it had a nice little lineup of pico de gallo, sour cream, guacamole, and... Vegetables, that would make me mad. Yeah. There were a lot of thick like peppers and onions within the burrito, and that kind of

did annoy me, but they kind of cooked the top of the way that, you know, when they make it wet or whatever. Sure. Mojito, when they... Oh, what is it? Mojado. I think that's what they called it. I've heard he called that, yeah.

When they make it mojado style, they just did a nice job, the cheese was nicely melted and it looked really good, it was just a lot of big vegetables, and the rice and beans were good, like you guys said, and the steak was just okay, but I enjoyed it. All right, it's hard in this city because I'm just comparing it to eat, like with you with your fish tacos, it's like, well, then we have the best fish tacos, and that's neat. Ricky's fish, yeah, Ricky's fish taco, it was not as good as Ricky's, it wasn't as bad as Del Taco.

Yes. Oh no. Let's not say anything negative about Del Taco. Oh no, Julie, oh no. No, I love Del Taco, but like their fish tacos are fine, but they're not like Ricky's, I got you, I got you, yeah, I'm not gonna stump for Del Taco's fish tacos, that wouldn't be my top choice there either. I like Del Taco.

Del Taco's great. Yeah. Thank God you said that. I really liked Del Taco. Niko's gonna go home and put like a knife in his arms tonight. No, into my head shot. No, no, no, no, no, no. Let's get to our verdicts on Cabo Abo Cantina, so Julie, you know how this works, we'll

go around, sort of give our summation, our closing argument, and then give it a rating from one to five forks. So we'll start with you. I enjoyed, I enjoyed my experience. I thought that our server Adam was great. I liked my cocktail, a few like slight misses were very, very slight. If I am, somebody has a gun to my head and makes me go to do something at Hollywood and Island or nearby, I would totally go to Cabo Abo Cantina beforehand and give it

four, four forks. Nice. Wow. Four forks from Julie Brister. Go ahead, Mitch. Cabo Abo is fun and the, the food there, Mexican food, I feel like is in the middle. But for me, it's like, there's like a lot of stuff out here that I'm like, queso fundito or the guacamole and it's not as good as some of the stuff that I'll get authentic or some

of the best places, but it's not the worst and it is a decent quality. It gives you the idea of that food and it's not fun and the drinks are fun. Adam was a great guy, Nick fell in love with him and it's a beautiful story. Sorry, Natalie. But yeah, there was just a sense of fun about that place. I, before I get my verdict, Quincy is a very progressive place and I'm a progressive man and neither are racist and fuck Nick Weigart. And finally, I'm going to give it three and a half forks for a good middle of the road

fun Mexican food. It's not bad. It's not the best you'll have, but you're going to go in there and have a good time. It's like Sammy Hagar himself, I feel like. Wait, is there a scale five forks or four forks? Okay. Four forks. Four forks.

Yeah. Yeah, Sammy. It reminds me of Sammy Hagar, the man, like, hey, he's fun and but I don't really love Sammy Hagar and I like, you know, like the location is also what is a huge downside just because I never, that complex for people who know Hollywood and this individual location and probably any Sammy Hagar's Kabulwabu Cantina you're going to go to is going to be in a location that's center targeted towards tourists. So that's the thing to keep in mind.

If you can tolerate the tourists in Lake Tahoe or Las Vegas or Hollywood Boulevard, you know, that's the thing you're going to have to endure. Three and a half forks for Mike Mitchell speaking for myself, talking about Sammy Hagar, I'd like to begin my argument with a quote from him, Kabulwabu is a lifestyle, something that requires only a willingness to enjoy your life and embrace all that makes you happy. That's the reason the Cantina was created. I feel like that spirit and that philosophy carries through to the dining experience of the Kabulwabu Cantina.

It's just like it's a good, it's good, clean fun. You're having a good time. Those cocktails were a highlight. They were, they were just, they're very good Kabulwabu tequila I'm a defender of. I think it's a good spirit. I think the cocktails they make with it are high quality and, you know, they're, they're fun to drink. They're boozy.

They're a thing you can enjoy with a, with a party of, of, of fun loving folks. The food is totally adequate. It's not great. It's not going to blow your mind. It may be, you know, probably in Vegas, you can, you can probably find better Mexican food. Lake Tahoe, you can find better Mexican food, I'm sure. Certainly in the Mexican location, the one south of the border, the original one, you

can find better Mexican food, more authentic Mexican food, but it's pretty good. It's fine for what it is. And I think the whole experience is great. Adam, you were an all star. God bless you. I'm glad. I'm glad you found this job and I'm glad you found our table. You made the experience all the richer and my verdict is 3.5 forks for Cabo Cabo Cantino.

All right. All right. We did it. Yeah. But no golden fork club. No, no, it's not not quite in the, not quite in the golden spoon club, but it's a golden plate club, I think. Golden plate club.

Is it? Right. Yes. I should know. You should. You should definitely know. I should be familiar with the. You should definitely not even know and the fact that she was even close to it is nice.

Yeah. Closer than me probably. I've listened to all of them. It's the golden plate club. It's the golden plate club. Golden plate club. All right. Man.

Okay, great. Monster Squad's gonna get you for that one. That'll do it for our evaluation of Cabo Cabo Cantino. It's time for a new segment. We're going to settle some long standing debates in the world of food. Food court is now in session. Judge Weigar presiding. So this is how this is going to work.

Mitch, Julie, I'm going to give you a series of food based topics with two different positions. I want you to argue your real stances. If you agree, that's fine. If you disagree, that's great. And then after you make your arguments, I will issue a ruling. Make sense? Ah, that totally does. All right, great.

Let's get into it. Okay. First debate. Hamburger buns. Toasted versus untoasted. Julie, go ahead. A toasted hamburger bun just takes your burger to the next level. A little toasting, maybe a little bit of buttering.

It makes your burger feel expensive. And I'm all for toasting a bun. Even if you're at a barbecue and you have time to put your burger bun on the grill to give a little toast, so much more enjoyable than like a cold, squishy, too soft hamburger bun. Spoon man, go ahead. Pro toasting. Now, I'm just a simple, we joked around that I was going to do a Southern voice and I already

got sick of it halfway through. Keep going. You bailed on that immediately. Keep going. It came out of my mouth and I hated myself so much. I think a toasted bun really does add to a burger, but you can't toast it too much. It's got to be the right amount. I almost like to heat the bun a little bit more than I want to even toasted a little

butter and just a little bit of heat. It's not as important to me as it is on a hot dog or something like that. I want a hot dog bun toasted for sure. And a burger bun. It's nice. That toasting adds an X level, but sometimes it depends on the burger. You want a nice, soft texture sometimes and sometimes the crisp will be a little bit too much.

I rest my case. That's not like Forrest Gump, man. Well your IQ's match. Fuck it. Dear God, there's going to be a long post show today. I'm going to issue my verdict. Burger buns, to quote Jesse Jackson to paraphrase him, in all things, including moderation, a lightly toasted hamburger bun is the way to go.

Just a little bit of toast on that thing. Next topic. So who, did anyone really win? No one win. I'm dishewing a verdict. You guys are arguing. I'm dishewing a verdict. We all win.

We all win with a lightly toasted bun. All right. Next up. Ice cream. Cup versus cone. You first, Mitch. Now, I would like to say a cone is where it's all at, baby. I know that it gets a little sloppy and a little drippy, but it gets you eating the

ice cream. You got a little challenge for yourself and then there's nothing like that bite. When you bite into like a waffle cone and you get a piece of that ice cream, man, that combo is just perfect. If I'm getting an ice cream, I want it in a cone. I don't want to spoon it out of a cup. What do you do with a cup when you're done? I love spoons.

Don't get me wrong. I am the spoon man, and now I have to go back on this a little bit. I love to eat things with spoons. You know what? Give me an ice cream in a cone with a spoon and I'll eat some of that ice cream off the top of the spoon and I will then lick and eat the rest of the ice cream and I get a combination of the waffle and the ice cream. Are you worried that Spoon Nation is going to think it's a betrayal because you aren't

advocating the utensil of the spoon? I don't think there's any betrayal because I'm not cup man, I'm spoon man. Okay. All right. And I said that I love spoons even with a cone of ice cream. Julie Brister, your thoughts? I am pro cone. I am a cone lady.

Even when it's maybe not like the most convenient, you know, if I immediately have to leave and drive somewhere, I will still like get a cone, but I will say one of the most enjoyable experiences where you can have the best of both worlds is a cup with a cone of ice cream in the cup. And then like that helps with the mess. And I have to say that's very, very enjoyable. Sometimes they'll give you a cup anyway. Everybody should really check out Fossilman's and they'll hum, they'll take that for you.

I'd like to object. What's your objection? Unless it's a Sunday, I want it in a cup or a big bowl. Well, yeah, you're not going to have a Sunday on a cone we're talking about. You could get a Sunday cone. Not going to get a banana split in a cone. I've seen it done. All right.

You might as well say I don't want a steak in a cone, but it's not even an option. I'm with Julie on this one. A cup plus cone, best of both worlds. You have a little bit of a hedge against the mess, but you also get to enjoy that cone texture. This is not fair. This is like if Leslie Nielsen was the judge for OJ or something. Of course you're going to side with, I'm saying that he would side with OJ.

Actually, that was a weird example to use. What? Wait, Leslie, because Leslie Nielsen acted in the naked gun movies alongside OJ Simpson, that would bias him in a court case if he was in Judge Edo's role in the real life OJ Simpson trial. Yes. That's exactly what I'm saying. That's what you're hypothesizing.

Yes. You're going to side with Julie because you hate me. No. That's not true. I'm an impartial juror, whatever you say. All right. Next topic. Eating your car, depressing versus efficient.

Mitch, we'll start with you again. Eating in your car. I thought you said eating your car first. Eating in your car. Got it. Now, there's some times when you need to do it and as a man who some may categorize as sad, I've eaten in my car quite a lot. Here's what I do.

If you're going to a fast food place and you're going to bring home some fast food and you're really hungry, get yourself a 99 cent chicken sandwich and then you eat that in the car and then you have some stuff for a home too. You kind of do both. Julie, your thoughts on this topic. As a middle-aged fat woman, eating in your car is depressing. My verdict, it is in fact depressing, but sometimes a necessary depressing thing you're going to do.

I've done it quite a bit. Me too. I've pulled over to the side of the road and eaten it. I will try to park to eat in my car because I think driving is just so hazardous. Oh, driving is very bad. Yeah, but I will park and eat it, eat Jack in the Box or McDonald's in my park car. Final topic, cupcakes. Are they cake or are they pie?

We'll start with you, Julie. Cupcakes are cake. Cupcakes are cake. Cupcakes are cake. That's it. Right, right. It's that simple, right? Let's start this topic up.

This is bullshit. I was in a text message conversation with Mike Mitchell and a few of our friends, and Mitch brought his argument that cupcakes are not cake, but pie. Let me repeat that because it's so insane that even if you're one of his allies in Spoon Nation, you may have trouble processing this thought. Oh, so this is what this is about. You want to try to separate me from Spoon Nation. Oh, divide and conquer.

Mitch thinks that cupcakes, the cake-like frosted substance that has cake in the name, are not cakes at all, but pies. Mitch, explain that position. All right, first of all, some stuff is meant to be private between friends. Second of all, I said, because we were arguing pie versus cake, and I said, as I've gotten older, become an adult, unlike Nick. I go to a pie site. Actually, you feel the same way.

Yeah, I like pie more than cake. You like pie more than cake. I was agreeing with you, and then you lost me. And then people said, what about cupcakes? And I said, cupcakes don't really count to me. And I said, yeah, you know what? Maybe I said they steal some elements from pie, and I'll stand behind it, because you'll get like a little cherry cobbler like cupcake that'll be filled with fruit.

And I feel like that doesn't normally happen with cake as much. Like they really- I've never had that, but I want it. There's a bunch of cupcakes, like artisan cupcakes, that steal a lot of pie features. And there's like hand pies and mini pies. Yeah, like small pies already exist. Yeah, you know what? I think that they should rename them cup pies.

Do you like pie by the slice or pie in a jar? Oh, man, I like both. And you know what? I really like cake. I should make that clear. I love cake. I'm a huge fan of it, but I like pie in a jar, and I like a full slice or a full pie. I feel like there's just so many options with-

I know there's a lot of different cake, but there's so many options with pie. You can have a million different slices of pie, and I love chocolate cake. Chocolate cake is way, way up there for me, and a molten lava chocolate cake is unbelievable. But I don't think you can categorize the cupcakes. They're different than cake. Spoon Nation, get my back on this one. You're out of your mind. My verdict.

Cake. Cake. End of story. They're definitely not pie. Wow, this is fucked up. Alright, that's it for food court. Just like a restaurant, we value your feedback. Let's open up the feedback.

Today's email comes to us from Jeremiah McGuire. Jeremiah writes, It feels like the appetizer menu at any chain restaurant pales in comparison to the main courses. Is there a chain where the apps outshine the rest of the menu and you order strictly from there? Personally, my frugality takes over a lot at chains, and for example, during happy hours, I will eat strictly from the apps section and be satisfied. Thanks for your email, Jeremiah.

You know, I'll give my two cents real quick, which is if I'm going to name one chain restaurant that I think delivers really quality, high quality apps, I would say TGI Fridays. I feel like that's a place where you can go and like just every app works there, there, you know, their fried apps are good. Their wings are very solid. There's just a lot of good app options there. So if that's what you're looking for, those chain restaurant style apps, I think you could do a lot worse than a TGI Fridays.

I'm personally not a man who will make a meal from an appetizer sampler platter. I just feel like I need something with a little bit more substance and protein. I feel like I'm just eating a bunch of that fried, largely fried items that are on an appetizer portion of the menu. I just feel like it's too much for that to just be a meal. How about you guys? Do you want to go first? I love Red Lobster appetizers.

Oh, yeah. They're really good. What in particular from Red Lobster do you fancy? Oh, I don't like they're scampy necessarily, but like they always have specials. Sure. They always have like the special of the month or like something that's like fried and terrible but delicious. Don't they have like those little buns or something?

Oh, the Cheddar Bay Biscuits. Yeah, Cheddar Bay Biscuits are outstanding to die for. I've never been to a Red Lobster. It's a little... Oh, you're from Quincy. You're from the land of, you're from like the land which Red Lobster bases their aesthetic. Yeah, I think we get there's too much of the real deal around there. I'd rather have the real deal.

Yeah. Yeah, I feel like you don't get, like there weren't a lot of Red Lobster's growing up or anything like that. They're not around. I want to try it though. I do want to try it. I like Chili's and TGI Fridays for as far as appetizers go. I'm trying to think of another great app place and not, one's not coming to me but tweet

at us because I want to hear some answers from great... Cheesecake Factory. Cheesecake Factory is a great call. A lot of good stuff at Cheesecake Factory. Yeah, that's a great call. Also too, if we're talking an individual app and we're, this is another restaurant we've reviewed previously but that Blumen Onion at an Outback Steakhouse, that's just a great individual appetizer.

I think they got some good stuff on that menu overall but... Cheesecake Factory has a lot of great appetizers. It's a place that we'll hit up soon and actually, I'll give it a little sneak peek, a place where this podcast was actually invented. That's true, yes. Make some, get some lore behind this. Really? The meeting that we convened a meeting to try to come up with a podcast concept for the

two of us and this is where we settled on the, not the name but the idea of a Doe Boyz... Oh, it should be your year anniversary show. Oh, that's not a bad idea. That's a great idea. We're not going to last that long at all. Either I will get frustrated and quit or Mitch will just stop showing up because he's a lazy piece of shit. One of those two is inevitable.

That is not going to happen. Too many people. Too many people. Too many fans. Too many fans. You're the high and mighty one in both scenarios. Yeah. What if you run away with Adam or something?

That's... I hope that happens. I'll be dreaming of that today. So my stance on it is Cheesecake Factory is a great one that we'd be pulling. I think those have some high quality apps. Yeah, there's some good apps there. Chilies, TGI Fridays are good. I'm also not a guy who just will go all apps.

In fact, I don't know if it's more of a mental thing, but it's a thing where I need some sort of a meal. I can't just do all apps or chicken fingers or something like that, or if I get chicken fingers, I need a side. It can't be just mozzarella sticks or an appetizer platter, but that's where I stand on it. Great. Thanks for the question, again, Jeremiah.

If you out there have a question or comment about the World Chain restaurants, you can email us at doboyspodguess at gmail.com. As always, follow us on Twitter at doboyspod. Check out our Facebook fan page, Just Do Boyz. Julie Brister, thank you so much for joining us. Oh my God, thank you. I had so much fun. You're the best.

You'll have to come back sometime and spend some time with us again. Is there anything you would like to plug while you're here? Oh, sure. I'm on Scandal tonight, but that will have already aired. DVR, look at the on-demand. But you'll blink and you'll miss me. And then you can follow me on Twitter at BristaSolja. I'm at BristaSolja, B-R-I-S-T-A-H-S-O-U-L-J-A-H.

And I'm doing Magnificent Moms on the 15th of October at UCB Franklin. Awesome. That's the Upright Citizens Brigade Theater here in Los Angeles on Franklin Avenue. You can check that out. This was truly a pleasure. And also, Jeremiah McGuire was a nice, rhyming name. I just wanted to point that out. Yeah, very nice name.

Nick isn't a rush, by the way. I'm trying to hold him here as much as possible. So we have a little bit of a scheduling thing where both me and myself and Dustin need to get out of here. So we're rushing to the end of this podcast. But that'll do it for this episode of Doe Boys. And until next time, for Mike Mitchell, The Spoon Man, I'm Nick Weiger. Happy eating.

See ya. Thank you. Serial audio.