The Herd with Colin Cowherd - Joe and Jada - Fat Joe & Jadakiss break bread with Mario Carbone & talk food, hip hop & Jada's Italian heritage

Episode Date: March 12, 2026

Fat Joe and Jadakiss pull up to the world-famous Carbone in New York City for a lunch with the man himself, restaurateur Mario Carbone. From President Obama's secret visit to Jay-Z and Elon Musk fighting over the bill, Mario opens up about the legendary moments that have gone down inside these walls. Mario takes the guys through the rich history of the Greenwich Village spot, from its roots as Rocco's in the 1920s, to building one of the most coveted dining empires in the world, with plans to expand into hotels, residential properties, and supermarket shelves. Plus, longtime Carbone fixture Ricky "The Face" serves up a classic Joe Pesci story, a tailor measures Joe and Jada for new suits, and the question on everyone's mind is finally answered: is Jadakiss Italian? Joe and Jada is now STREAMING ON NETFLIX! All lines provided by Hard Rock Bet 2:30 In the kitchen with Mario Carbone 12:00 Obama, Elon & Jay-Z stories 14:30 Meet Ricky "The Face" 17:00 History of the Carbone building 20:45 Mario's origin story 25:00 N.O.R.E.'s John Gotti story 31:00 Did Knicks fans over-celebrate? 42:00 Future of Carbone: Hotels, residences & beyond 47:30 Favorite hip hop songs & LL Cool J appreciation 50:30 Ricky's amazing Joe Pesci story 55:00 Fat Joe got a table before LeBron 59:30 Joe got caught with the glizzy again 1:06:00 Making every guest feel like Henry Hill (Timestamps may vary based on advertisements.)See omnystudio.com/listener for privacy information.

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He got something going on out there where is Jada because of Italian to the point my daughter's asking me, is he really Italian? Are you Italian? Yeah, he's got to ask something to tell you. You got to get the 23 in me. You know, holy shit, man. What are you two doing back here? Mario!

Welcome. You've been here enough, but you never been in the kitchen. And this guy's never anything before. How's that possible? No. Only Miami. You can't get it? You can't get it?

That's the harder reservation. You can't get them? I can't get there. You better stop, man. This guy takes care of me to the ultimate. I feel like I should teach you a couple things, because being that you hear a lot, In case I'm not here, maybe you can't jump in next time.

Are you crazy? I can't make toast, man. Come back here. Uh-oh. Uh-oh. This is chef Pauley? Chef Pauley, what's up? Joe.

Jada. Chef Pauley. He runs the kitchen around here when I'm not around. We're going to do a couple of dishes today. We're going to do a couple of seafood dishes. Okay. Maybe some things you haven't had at Carbono. Brunzino, huh?

No, Doverstole. Doverstole? Doverstole. Doverstole? You want... I like bronzino. Bronsino is good. Obrso is good.

They make it incredible, but that Bronzino clean. It'll fire Bronzino. We'll fire Bronzino after for lunch. That Bronzino, huh? Best Bronzino in the game. Best Bronzino in the game. I'm going to show you how to do this because you maybe never seen it before, and then we're going to do a linguidian clan.

You like linguine clams? I love linguine clams. Yes. Yes. Does that's hungry? Yes. Do a little ricotoni later, too. Wreckettoni.

Spicy regattonton. You know, every restaurant needs a Big Mac. You know, when you go to... Oh, you mean a signature. Yeah. Yeah, you go to McDonald's, you get a Big Mac. You go to Burger King, you get a whopper. I don't think there's a customer that doesn't come to carbone

that don't want the spicy leathertony. It's actually hard to go to an Italian restaurant now and not see a spicy regattonel. Oh, you see it now. Oh, they're shifting. Everybody got a spicy regatoni now. I should be collecting a vig on those restaurants. I said, I'm saying.

They got it. We like spicy? Yeah, right? Yeah, let me ask you, of course, the spicy regatoni. Did they use it? You used to make the regga tony spicy before you or? Vodka sauce was always a New York thing, really. It's not an Italian thing, it's a New York thing.

I played with it a little bit. How I make the noodles. I add a lot of onion to it, so it's kind of sweet, creamy, and then the spice at the end. It was a dish that no one thought a lot of. You know what I love about carbone? Although it's hard to get into, although very upscale, it's still traditional Italian food.

Italian American. Zion American, meaning that you don't got fire coming on in a place. You know, you go to restaurants now. Everybody got fire. You know, you get real food here. I thought it was important to make dishes that you've had before, but just try to make the best one that you've had, right? Things you understand.

Like, I'm not trying to be the chef to impress you with something you never had before and be like, oh, this combination is this and that. And, like, if you don't like it, well, maybe you didn't get it. Like, the artist in me is like, oh, you didn't get it. But like I can't serve you a meatball and be like, oh, he didn't get it. It's probably just not good if he didn't like it. Right? I don't have any net to fall back on.

I got to make the best one. You know what a linguine vongolet is. You know what a meatball is. Like, I don't got anything to hide behind. I got to make it great. Yes. White wine, fresh chilings, a little bit of garlic. Simple food.

It's just simple food. It's a simple Italian-American food. Yeah, but you know how to make it. I got friends. No, no, I got friends. You have the same ingredients. that we'll make it and they don't taste nothing like they make it. They make it.

That stuff's the same in all forms of art, right? Like, I mean, it's not just food, right? Like the same analogy of make a classic better than the next guy's classic. Ours is boys, but the way Jeter gets put it together is different. You can't. You can't do it, right? Like, good luck. All right, we're gonna steam our clams open.

We got linguine cooking. So neither one of you guys cooks at home. No, nothing. Nothing. Nothing? No. What's the last thing you made? I can't make toast, bro.

I'll burn the whole house up. You could make toast. Come on, man. Yo, listen, when I say I suck at cooking, I don't know how to make nothing. I set up a cutting board for you, but I'm a little worried that you're going to walk out of here with nine and a half fingers.

I can't cut something, but I can't cook. These are some clams that I opened earlier and then I marinate them. Fresh oregano, oh, yeah. No, but you got to do, this is. It's like Regis and Kelly, y'all. They take no, Regis and Kelly, this is how I do it. You know how they come out with the dish already?

Hey, this is how they're... And then this is our pan. This is shaped this way for that fish exactly. This pan is made for that fish. Oh, that's damn. They love the dofers, so my family loves some. And then Ricky's gonna show you how to fillet litter up the table. Local clams.

I love clams. You can't... Local clams? What does that mean? Local, local. Local. And New York clams? Yeah, they're from Long Island.

Long Island? That area up there. Because that's almost like if you cross the water, you're in Maine and all that. Yeah, also great. You want cold water for shellfish. The cold of the water, the better of your shellfish. That's why when you go to the Caribbean, the lobster's, like, kind of questionable. Like, that lobster is not as good as New England.

It's a different kind of lobster. It's not as sweet. Like, they need cold water. Hey, listen, I ain't going to lie to you go to Japan. It's the best sushi in the universe. That's a different thing. Why is that? Well, many, many reasons.

They have incredible fish, but that's, only part of it. I mean, a lot of it is kind of the amazing training that they have. Like, they take that training so serious, like way more serious than anybody. Like, it takes, you know, 10 years before you're allowed to even, you know, cut a piece of fish, you know, you got to be an apprentice. You got to learn. You can't, you can't just pick up a knife. You can't, they don't play around like that. How long are not possible, Polly? One minute. So you have the fresh open clams, then I have the marinated clams.

It's important to mix them. This is how we do it around here. Boy, your pants ready for your soul over here. Man, the plans look good. I don't know if you guys have a cooking show in your future. Nah, I don't know. Maybe Jada. Nah.

You know, I'm going to save it for the thing, but they think my daughter thought Jada kiss was really Italian. I also think Jada kiss is Saudi. I operated under that assumption. Yeah, Jada, my daughter was like, your dad, is Jada kiss really Italian? And I said, what the, Of course he is.

I said, what you're talking about? That's strange. She said, yo, it's all over. They say, Jay, they're going to get to try. When you finish the pasta, you leave a good amount of liquid in there. And then the last minute, you turn the fire all the way up, and you let the noodle drink the sauce up. Wow.

You got Marriotton cooking. The ones and two are over here. He's usually just greeting everybody. Y'all was counting the money in the back. They're hanging out with somebody's spice. Hate is coming. Yo, Mario could cook. The hate is coming!

Have they ever seen you cook live in person before? Who they? I mean, the people. Anybody. How do you think I got here? I cook. I've always seen you just socialized. I've never seen you in the kitchen like that.

You were questioning whether I actually wanted to do it. I never did that. I never, I know. You're always the real thing, brother. In this kitchen, you can catch a sunsand in the back of your neck. Yeah, yeah. It's joint right here. We're only cooking for one person.

I got back of my head. I got the down. I got three hundred people coming in here to put. That's a fish. Watch out. I'm going to cook you, plate your linguine here. We don't want no problem. Mario Capone, ah?

Live in person. Thompson, Thompson Street. Italian American neighborhood. Just like, just like. Not only what it feels hungry right now. I'm like looking at this, like, I need that. I mean, no different than my people have been making for 100 years in this neighborhood. He's going to finish this fish.

We're going to go make you a bronzino and some rigatoni and have some lunch. Oh, let's do it. Let's open a ball of wine. So we hear Mario Carbone. You are, table 40. Thank you for taking out the time. You know, last time I sat here, Derek Jeter was there with his wife. Captain.

On the other side, the captain was in here hanging out. He came here. His last game as a professional was a day game in Boston. And they drove straight here and they had an early dinner. I remember him walking in. Everyone kind of got up,

gave him a standing ovation. It was really an amazing moment. He's a cool moment over there. You've had some cool moments in the end. That was one of the many other epic moments? We've had President Obama twice. One says the sitting president. So when you're the sitting president,

there's a whole level. of security. So like, I knew a week in advance that he was coming, but I couldn't tell anybody. I didn't even want to text anybody because I assumed that they were watching my phone. So I was like, I didn't want to tell anybody. So none of the staff knew, no one knew that the president was coming. It was like Friday night or something. And because it wasn't an announced, no one in the dining room knew he was there, knew he was walking in either. So they assumed that everybody's safe because it's not an announced stop. And then as soon as he walks in, they set up protocols outside. So I have, I have secret service in the kitchen. I have secret service at every spot.

downstairs everywhere. Cell phone blockers, like they shut down all the phones and to have him walk in, to see people's faces to have the President of the United States walk in out of nowhere. Wow.

You know, amazing moment, to have the Secret Service back there. That was a crazy man. That was a big night. Hove and Elon ate here once. I remember that. They ate here together. Hov and Elon Musk.

Yeah. And they were fighting over the bill. Jay called me out to the kitchen. And he was like, can you explain to this man that's been taken care of? And I was like, Mr. Musk,

you realize the position I'm in right now, right? Like I... You know, must probably bought the building that night, huh? You know, tell home I bought the building, huh? Got to make sure... Jay, how to make sure he paid? That's right. The world famous spicy Ricketts are regularone.

Laps of buttercream. Ricky Tinelli from Cook Avenue and Yonkers right here. Let me tell you something like that. Wild. This is my guy right here. He's the face. No, no, he's the face. He's the spokesmanly.

He's... I'm surprised we got you. I thought we was coming to Rick. That's why I call him the face. Everyone knows him. Everybody knows him. Wherever you set up shop, this is the guy right here. This is the fish, you carbone guy.

You also got the guy with the blonde hair, right? With the brownish hair. Works here? He's been here with you for years. The little guy with the brown hair. Ricky, a little guy with the brown hair. He's your guy. That guy is not around a little bit more.

He didn't make it? No, I'm not going to. No, you're not going to see him. Slish with the fish. Not going to see him. He was here, but, you know. No, if it says, something happened. He's a nice guy.

He's a nice guy. He's working in a union term by the girl. He's a color-Brize style. I want to try that. You're going to do the Dover for us, right? Absolutely. Sleeps with the pleasures. He sleeps with the fishes.

That is crazy. I asked you earlier off there, but is there any Italian that doesn't love Frank Sinatra? No, it's illegal. There's a police for that. They come to your house. You don't like Frank Sinatra. They check for the photo and they find you. Yo, that Frank Sinatra, the real deal, man.

What a good guy, man. He was a man of morals and principal, man. He was the more and more I looked into Frank Sinatra. He was really a great guy. Chairman of the board. Chairman of the board. So what made you... Before we start having dinner, a little lunch here,

I'm a surprise for both of you. Okay. I thought to live in the Italian-American lifestyle, Shadik knows this because he's in Italian. Living the lifestyle, I thought I would have a little surprise for you. I brought my tailor here. He's going to make you guys a soup each custom made. My boy Dennis from Milan, my boy Dennis from Milan.

I brought him in. He's from Milan. So he looked apart a little bit more. Before you eat at the corner table. Dennis from Milan. Before you eat at the corner table, he looked apart. He looked at him. He's doing.

So he's going to look apart. He's good. One of the time he's going to measure you up for a nice new suit. Beautiful. Thank you so much. You go for him. You brought some nice fabrics, right? Yes. He's going to measure him up. It's nice.

It's a nice thing. Just measured up. Come on, Denny. Joe, Taney don't play. He went to get measured, huh? You know, Milan. I love Milan. The lawn's a great.

What's your favorite city in Italy? Robbie Rome. Love Rome. Rome is beautiful. Ternal city. I love Floreencia. Florence is great. Yeah.

Durenzi. You know, I'm a big olive guy, man. When I eat the olives in Florence, it feels like God has given you the olives. Tuscany is home of the greatest olive in the world. So that is like... That's why, yeah. Florence is the capital. Tuscany.

Tuscany is a home of the olive. That's why you feel that way. The home of the olives, like when I eat olives out there, I feel like, wow. Like, it's just a different... It's a different thing. I like Castellabano Olive. Casalvatrono. Castle Vitrano.

Castle Vitrano. Castle Vitrano. I love those olives. Years ago, before this restaurant was here, so before this rest here. Yeah. So the sign that's outside is the original sign from the restaurant that was here before us, which was called Roccoes. Racco's was open in the 20s.

and this neighborhood was a Genovese neighborhood. This block was Genovese. So Vincent de Chin, this was his block, and he would spend a good amount of time here. Where that wall is, there used to be a secret door. So this sliver of the room was a private room, and they could come from upstairs from the apartment buildings down and get in without going on the street and being seen.

But this was all Genovese family, and this was Rocco's from the 20s. You know, I've been in here before it was Carbone, No. Giuseppe been in here before it was Carbone. That's why I asked you the question to see if you got it right. Hey, I've been in here before it was Carbone. Trust me, that's why I knew the answer to that question.

What's your favorite Italian restaurant that's not Carbone? Well, where do you go? To be honest with you, I love Il Milino. Yep. Right down the bar. Miami, El Gabiano. Gabiano. Same family.

El Gabiiano. is really great. I don't like what they're doing with the new age Italian restaurants where they bring it fire in the stuff and a bunch of sauces

in the stuff. Like, I like, I like it simple, man. I like it like this where we come and we get the real taste. Spicy bread. Now, I'm okay with that one.

But, you know, it's like, you know, I go to a spot in New Jersey. You've probably been there. Grasini. Yeah. Simple Italian food.

It doesn't have to be fancy or nothing like that. He's getting tail it up. He's getting tail it up. Y'all. Dennis got the best fabrics. Oh, man, I'm going to have him tailing me out, too. Dennis, a little double breasted? I need him.

Six by one. Oh, wise guy style. They used to wear the silk suits. They called him shark skin. How about... How about... So the world famous Rayos, right? Yep.

You've been there a million times. You know Joey Cupcake? I know, Nikki Vest. Man. Nicky Vest was a bartender. Nikki Vest was a legend over there. So I went to Joey Cupcakes trial in the Bronx. And they had all those jackets on him in that courier house.

Who's a good? I was a good shot, kidding. Don Carter Gina. Was Louis actually in the Bronx? Louis from Louis from it was a Louis C-Mond all the way up town

and Throisnex neck Remember Joe Nines John Nines You ate at Joe Nina's before My dad My dad told me many stories About that place I've been in Joe Nines

That's not around no more Right? No I think He's resting in peace That's it But he was a good guy And

Traditional was Dominic On Arthur Would he serve you Whatever But you know, I used to have a guy on 116th Street. All the Italians watching, I want you to tell me it was. It was a little spot that was almost like a diner. And it was an old Italian guy there.

And we sit in the table, smoke cigarettes all day. And you go in there, it was like almost empty. He wasn't making a lot of money. But you go over there, it's like around the corner from Rios. You go in there, he just stare at you. And then he'd go in the kitchen. He come out. He threw whatever he wanted to throw on the table.

And it was always good. And this man right here, he had it. The minute he died, his family sold that whole building in one second. But he was old scum. Near Rails, I know it's Patsy's. I know Patsy's is my favorite pizza joint in the whole planet Earth. But there was a spot around the corner, nothing to brag about. Yeah.

It's my guy. But there was a spot on 116th with his old man. would you stare at you. He had an apron and you sit there. Then you're the only customer. He's going to kitchen, come back and play and give you some food that's out of this world. I'm telling you the second that guy died, they sold that building this family. He was the only one keeping it together.

Yeah, he loved it. You could tell he didn't have to do it because he wasn't making no money there. That's the thing about a lot of these old school places is that they're not getting passed down. The next generation doesn't want to do it. And it's understandable. It's hard work. And like, you know, the next, you know, what normally happens, you know, they don't want them anymore. So these old places after 100 years or whatever, they're closing down.

That's why it was important for us when this one closed down that was 100 years old, that we took it and kind of put it back and tried to keep it, keep going, keep this neighborhood going. This was, you know, this was a big Italian neighborhood. You know, even though it's not little Italy because of the church on the corner, like the neighborhoods would be marked by the churches. And then it would be built around it. So you have St. Anthony on the corner here. You have Al-Lady of Pompeii over there. So these churches would, because they were the Roman Catholic churches, the Irish and Italians would migrate around them.

So that's why you have these big pockets. So when you open this original carbone, you knew the history that was here before that. And you had to have that spot. Well, I worked across the street when I was like 19 years old. So you've seen that. So I knew this spot. So as soon as it became available and we heard about it.

I was like, no, we got to, we got to get that. That's got to be it. That's carbon. When you was young, did you visualize having this spot or, you know, owning this original? No, I couldn't have, I didn't see it when I was young. I was, I was a really bad, I was a bad student. And, you know, I knew that, like, educate, like,

the proper, like, university path wasn't for me. A lot of bad students became the most powerful people in the work. I didn't want to say that, but it's the truth, though. But as soon as you start eliminating things, it opens up opportunities for what might be for you. You know, it's like, okay, maybe that, that's not for me, but that door closes what opens, right? And, like, I always had this passion for food. I didn't know that I would, like, start a big company, but it wasn't even about that back then.

It was about, like, okay, do something I really want to do, something I care about, right? Like, my grandparents and my family, it was always a big thing. So I was like, you know, I worked after school and on weekend in Queens. I grew up in Queens. So after school and on weekends, I would work in little restaurants, make a little bit of money. I was like, I like this. This is something. Where are Queens?

On Springfield Boulevard. Springfield Boulevard. Shout out to a coach from Cardoza. He just won the record for the most wins ever. Right behind Cardozo's, but I grew up. You grew up around there where Ronnie Kiff is from. Exactly. Did you grow up together?

No, we didn't know each other. We went to different school. He went to Cardoza. I grew up right next to it, but I went to Holy Cross High School. My wife's from Queens, man. The only other, the only famous Holy Cross graduate is Steve Stout. Ah, yeah. Well, Rich Player graduated from Holy Cross.

My manager, Rich Player. Is that true? But, yes, the fact. He played football for him. But what I was going to tell you is, I used to go to this spot. What was the spot on Northern Boulevard across the street from the courthouse? It was Italian. That's where I learned Pesto sauce for the first time.

In Queens. In Queens, I used to go to Italian restaurant back in the days all the time. We had a lot of them, but like to the conversation. But it was the first place I ever ate pesto sauce. And I would eat pesto sauce for like three years straight. I thought like I invented some shit like nobody knew pestle sauce. The two most famous places in Queens when I was growing up and still maybe today is, was Don Pepps, Don Peps and Parkside.

Parkside was a Goddy hangout in Corona right by Shea Stadium. Parkside, what about the fat guy that used to own it? I think he passed away over there. Well, his name, Tuftony owned it. Tough Tony owned it. That's the spot you talking about? House Parkside, yeah. Man, they make a mean friar Diablo strip.

Great restaurant. Yeah. It's a great restaurant. And across the street is the 11th. He wasn't fat Tony. He was tough Tony. No, it was tough Tony. So I'm being disrespectful calling him fat Tony.

God rest of the soul. All right. He's flaccidder. You mess, he's name. I'm not saying they can't let some media. Tony. You can't call him fat Tony. Q Gardens?

Queens Boulevard. Queens Boulevard. We had an Italian restaurant there, nothing to brag about almost dynastile That's where I learned how to eat Pesto sauce. You know, Norrie got famous. Well, you know, I learned how to eat, you know,

he can't eat post. And the eat Pesto sauce. Guy needs a peanut butter and jelly. He needs help. Yeah, but I thought, like, you know, I really thought that, it was like big time. You know, in the Bronx, we had a time. You took Pesto back to the Bronx?

You were like, like, Columbus. He was Columbus. He discovered it in Queens. No, I thought I blew up. Discovered it in Queens and took it back to. to the VX. Today's show is brought to you by our presenter's sponsor Hard Rock Bet, Florida's Sportsbook. All right.

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I think it was on a call about what we should call it. Oh, we were thinking I'm originally calling it one of the early names of our band. Before Jonas Brothers was... This is how you guys remember it going down? Yes. I have a very different memory of this. We were talking about a thing, a bit for the podcast, where people could call in and say, hey Jonas,

and then I wrote down on my little notepad, Hey Jonas, and offered it up as a potential title for the podcast. But thanks for remembering that, guys. Listen to Hey Jonas on the IHeart Radio app, Apple Podcasts, or wherever you get your podcast. Just listen. We don't care where you hear it. Another podcast from some SNL late night comedy guy, not quite.

Unhumor me with Robert Smigel and friends. Me and hilarious guests from Bob Odenkirk to David Letterman help make you funnier. This week, my guest, SNL's Mikey Day and head writer Streeter Seidel help an a cappella band with their between songs banter. Where does your group perform? We do some retirement homes.

Those people are starving for banter. Listen to humor me with Robert Smigel and Friends on the I-Heart Radio app, Apple Podcasts, or wherever you get your podcasts. The French Open is one of the toughest tests in tennis, and I know firsthand because I competed there myself. I'm Renee Stubbs, and on the Renee Stubbs Tennis podcast, I'm breaking down everything happening at Roland Garris. Every match, every upset, and what it really takes to win on Clay.

Jen she went. I mean, she went down at three to Rabakina, but I'm delighted. She's an outsider to win the French for me. And she likes Clay. Listen, Lerner Rabakina is arguably the best player in the world right now, and I actually can win on any surface. Because if she's serving, well, good luck. Consider this your court side seat to the French Open.

Listen to the Renee Stubbs tennis podcast on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. Presented by Capital One, founding partner of IHeart Women's Sports. Jacob Kingston grew up in an isolated polygamous sect. We were God's chosen kingdom on earth. He felt destined for greatness. So when a swaggering Armenian businessman catapults Jacob into an extraordinary world, he doesn't look back. Ferraris and Lamborghinis, private jets. meeting the president of Turkey.

I'm Michelle McPhee, and this is one of the most shocking criminal conspiracies I've ever come across. When Jacob met Levin, this went to a billion dollar fraud. But with two kings from entirely different worlds, just how long can their empire survive? The largest tax investigation in American history. You need to tell me what you know. Is somebody coming after me?

Jacob told Levan, you're ruining my. my life. Listen to Kingdom of Fraud on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. Norrie got a famous story. He says one day he was you know, he grew up in Lefrat.

So one day he tried to go up in an Italian restaurant out there that he used to go all the time and they told him he can't come in. And when he looked in it was a bunch of guys in there. And then he was like, yo, but I come here all, you know, Norrie. You can imagine a young Norrie before rap and all.

Like, he was thugging his way in, and they was like, boom, it was John Gotti was in there. And John Gotti was like, yo, just give him what he wants. They gave it to him outside. He paid for it and he didn't know he broke out. He said, yo, I seen the man there. Like, the man not the myth in there. Where the original, my first restaurant is on Mulberry, across the street was his club, the Ravenite. That's the same of that?

No, when we, he was good. He was long gone after when we started there. But that was the story that's it. You still drive through there and you know you on that block. Yeah, yeah, yeah. Even if they put a jamba juice, this, a dad, you know how you go through Yonkers and you know that gas station is where the locks used to be? When you go through that block, you know that's John Gotti's block.

And they might put jambahuees and yogurt spot, whatever the case they do. I think it's a shoe store. It's a shoe store. Yeah, the Raven Knight's shoe store. Still filled a mystique. Yeah, because all the movies. we ever seen, every documentary, everything we were us was that block. You can't change the block.

Can't change the block? Can't change history? Yes. That's what we're trying to get. Can I get a plate, swap this out real quick? I want to try this tunit thing over here. Ricky. Ricky, Ricky's the man, bro.

Ricky's from wild. Ricky is still, man. Ricky's from wild. Ricky the face? Yeah. That's what they call them. That's what I call him. That's what I call him.

Ricky the face. Yo, Mario, let me tell you something. Speaking of starting in Queens, you have built an enterprise to say the least. If I go to Texas, I call you, yo, could you get me in? If I go to Vegas, I say, can you get me in? If I'm in Miami, can you get me in? If I'm in New York, can you get me in? Did you ever envision becoming this big?

Can you get you in? Huh? Never not. I never got you in. I never called him. I never called him. I never asked them, though. All these, all these, get in.

If he asked me, I got him in, I had. Norgie, shut out to Nori. You got me in my head. Shanoi stopped it. Nori got you in. Shout out to Noree. I saw a good. Shout out to Noree.

Yeah, yeah, Noree. Yeah, I think I got Noree in. That's how this works. We're passing it through, passing it down. No, we're passing it through. I remember Barry O'Core once I ain't said, man, this guy, like, Noree. Like, Noree, he'll wear something. Like, when he got a hole of carbone, he was in there every.

Like, say, Rayos, right? You know the story behind that, right? It's the hardest restaurant on the planet Earth to get into. It is what it is, right? I can get it. You got into Rios? Yeah, guy, guy. You got the plug.

I do too, right? So, but, but, but I use my, my favorite, why is it? I mean, you know, once a year, twice a week. You know, I don't abuse. That guy's to go every Wednesday and abuse the juice, whatever the sauce is, this, this, that. Norrie's the same way.

One day, I don't know if you remember, you called me up and you was like, yo, this guy's in here every night, yo, he spends much. Yo, Norie ain't cheap. He's blowing the bag. He's blowing a hundred wines. He's spending the money,

but he was like, yo, he just, no other customer could take the back three tables. Nori got the three, the back three tables. I told Norrie, Nori was like, Yo, what made you come up with the ZZZZ concept? So the private club. I'm in the Zizis Club. See, there you go.

Well, you're going to be a big deal around here. That's what I said. In these parts. You don't need me to get in. I'm thinking you got it. You been to Zizis. Yeah. In Miami.

New York. In New York. New York Zizi's. I love you. After Nick game. Kyle Lauer. After Nick. Walk right over.

Tyree, Max. He, Coach, Tim. See. See some nice. Zizis. Zee. started in Miami because we wanted to do this

sort of idea of this members club there. We had all of our top people, VIPs. We wanted to take great care of them. We wanted to open something special for them. And it started there. We had this amazing space in the design district in Miami. We built a beautiful sports bar, a cocktail bar, restaurants. My name would even know was the ZZZ in Miami.

It was one in Miami. It started in Miami. It's crazy. And the food is incredible, phenomenal. And then we did it here in New York. We also had a great space in Hudson Yards, and it was walking distance to the garden. It's a beautiful film. We're there after we won that, well, I'm there all the time. I was there after the Knicks won, and they had a celebration in Zizi's. So everybody, Leon Rose, the whole New York was in there.

We had every jeweler in town, whoever that's it. Do you think we over-selebrated last year? year. We waited 20 years. You think so, Jess? I just, it felt. We won one game. We didn't like, we, I was happy for everybody.

As a Nick fan of New York, I'm happy for it. I just felt like it felt like we were celebrating a little bit too hard for the, for what we were, where we were at. We didn't win since 1973. We've been out here like crackheads. You still have it. We got how many times I went home sick. We know us.

20-point leads we still ain't win. But last year was the first time. You were good with the level of celebration in relation to the victim. They almost do a damn parade. I love that. Every night. Every night was a parade. I wasn't.

I loved it. I loved it. And don't let us win because we burning this bitch down. This shit about to go crazy out here. I loved it. I loved that Dolan was going out there, giving the fans the game ball. I think they like the lesson from that.

That's why they didn't put up the banner from the cup. I'm glad they didn't put the banner out of it. You did. You didn't want the car. I don't want that banner. You want the real shit. Yeah. There's some questionable banners up there anyway.

For real? You last time looked up there. I'd never lick up there. You know, I pray every time to sit down. Every time is six. Some things are just decorations up there. I can't lie. Every time I sit courts out, I look up a deck, because I used to go up a deck, and I pray.

A big prayer. I just like, thank you God for letting me sit here this and now. I used to be up there. You should go up there for old time's sake one time. They used to put me in the coblah clutch up there, no. Macho man, Randy Savage and all that. He can go back up there. There's not enough nostalgia in the world for him going back up there.

That's what a close line you and say, hey, buddy, why you get, they lift you up in the floor after they clothes line you. That was new chalibri. He's praying of the gods of the hardwood to sit on the floor. Man, it's a beautiful thing, you know, like coming from where you come from, you know, cooking in the kitchen. And now you own this big establishment. You got, I've been in supermarkets and sort of sourcing the supermarket. Sources everywhere. I mean, this is huge.

How does your family, how does your family, not meaning your immediate wife, but, you know, your uncles, your aunts, you know. It's amazing because they're so proud. And no matter where they are, they see it in the stores or go to the restaurant. I mean, the family's here all the time. My parents are here all the time. The Italians is big one family.

Yeah. How important is family. It's important. That's why food is so important because that's like, that's where you get together. You know, it's like the fireplace. It's like this is where everyone gathers around. And that's where it's so important.

We put, not just us. I mean, plenty of a. You must have grown up with amazing, you know, big meals with the whole family around. You know, I'm the fakers Italian, you know. Every Sunday I'm eating Italian. You're real Italian to me? Go get your olives. There's people who think.

You're going to get your cats of ultrano. You're not going to lie. You what a cat moment on here, like, probably the only Spanish guy that are. Who everything, Spanish, Italian. Man, I performed the one time. When you call me, when you call me the phone range, Giuseppe Gros. Josephi, you know, listen, I performed

Staten Island one year for a bunch of old Italian men, they still had the mask on with the air. With the pump, yeah. You know who can confirm this story? Bo Dito. Bo Dito was there.

Sounds like he's the one that arranged it. They are on top of the chairs. Sweet Caroline. There ain't no other Puerto Rican have been in that environment like me. You perform. Sweet Caroline in Saddano Island?

I'm just saying, you know, they go, where you go, Boca Raton, you know, all that, right? But what I'm trying to tell you is, trust me. I've been indoors. Spanish people don't get in the Italian community. You know, um... I feel like both you guys have been adopted by the Italian community.

Yeah, we have him. He's the right now. He got facts. He got something going on out there where it's Jada because of Italian to the point my daughter's asking me, is he really Italian? I said, you'll get the fuck out of it. I said, course he was. His grandfather's from Memphis is this.

Like, get out of here. Why are you wasting my time with this? She's like, dead ass. Like, yo, dad, they say he's Italian. I said, are you Italian? Yeah, he's got to ask something to tell you. You got to get the 23 in me. You, holy shit, man.

Yo, where your parents from? Is grandmother's about partisan? Is it? See? Ah, it's Jada, let me see. Is Jada just a tired? I mean? This is crazy.

Get the merch. Get the merch. Yeah, Jada, you're a world or you machine. Boy, this guy making money from all over. We got a restaurant collab working on. Oh. Me and Jada. Let me ask you a question, now.

What does the future look like? What do you think? It's beautiful, man. Yeah, but what do you think it? How yeah. Vegas. You're all ready? It's in the whole life.

Yeah, we're going to continue to grow. I think it's important. We do fun projects. We continue to not just take things for the money. Like, as soon as you start making decisions for the money, it's the beginning of the end. Right? That was the jewel of the day, right? Like, that's the beginning of the end.

You got to keep making decisions as if it was your first spot. Like, why did you get into it? You know, keep first like your last, you know, and stay on it. Don't get distracted by what's going on out there. but what people are offering you is it something that's exciting? Will the team be excited to do it? Will your people be excited to do it?

If the answer is yes, then maybe it's right. Oh, I think I want to switch, Danny. He got the, this is the one I looked at. Yeah, I mean, this that shit. Want to put it on? This fabric. I think, look, he said this one. My son said it.

No, go back. You got my measurements. I did this fabric right on. Go ahead. You should fight on. So I think what, I think we're going to go beyond rest of, I think we're going to open hotels. I think we're going to open, you know, residential buildings and communities.

And, you know, we're going to do the sauce in the stores. I think we're going to keep pushing what beyond what just the restaurants are. That's that. The lifestyle. Yeah, the lifestyle. Yeah, the lifestyle. That's what we're doing today. The lifestyle.

And I think the future is really bright for us. You know, we're still a young company. But we've got some years on our belt. We've got some great people that can do a lot of work. Yo, Ricky, what's up? Ricky, the face, man. You guys enjoying it? Ricky, this face.

Yo, Ricky, let me see that tune over here. Absolutely. I've been like... Yo, Ricky's got a beautiful voice if you ever need anybody to come. Listen, let me tell you something. You need a guy. You ever need a guy.

It's Italian. Let me tell you something. I need a tune for this album. First two times I came to this spot, Carbone, you ain't charged me. They were so mad at me. Steve Stout, Beckas, all of them. They had the biggest thing,

your fat shows. The only guy I ever seen, not charged in Carbone. This is that. He was blasting hip hop on here. Yo, fat Joe's in here. They was flat. It was a movie. Everybody who was a regular already, they was dumb tight.

They was like, yo, how joe got that off? You out there in Dubai, right? Yeah. Dubai. Tell me about it. Last year we opened, at the end of the year, we opened London, Dubai, and we opened another Las Vegas. That's how we closed the year.

You got two Las Vegas. We got two carbones in Las Vegas. We got two carbones in Las Vegas. Vegas is good to us. The Dells is yours as well. Yeah, yeah. Cedell's good to us. My resources.

I didn't, I'm on the rock. You're not using your resources. Yeah, I'm not using my resource. I've been telling you that. I'm trying to get you to open the book up. I got to use the book. You got to use the book. Oh, here's our fish.

Gentlemen, if I may, go out to flail this beautiful Dover Soles. Go ahead, go ahead. How many Dover So's your fillet? Today's the first one, but I think other than that, maybe two, three thousand. Maybe it was for 13 years. I don't know.

Oh, did they got a Bronzino going for Joe? Yes, sure. Okay, great. Absolutely. He requested a Bronzino. So he would do a little certain. 1000. Ricky's day one, day one. 13, over 13 years?

I don't know. Day one. I never lost, you know. But I always enjoy doing it because it's a beautiful fish. The Adobosol, you know, you guys made it cool, right? It's not normally an Italian dish. It's like an old Jewish ladies. It is popular amongst that community, yes.

Yeah, when you go into the diners, it's like an old Jewish lady is like, the Dolvist soul. When they try to shoot that at me up like, yeah, I need that blondzino, you know. They tried the cats delis. Zeezes did a pop-up with cats. Yeah, Miami brought it to Miami. Hundreds of people out there. I think Katz is the best restaurant in New York.

That's dope. Can't beat you. Can't beat it. Can't be it. How many years? They've been over. Shit. 1887 or something like that?

Some crazy. I was there when the owner was fat. I'm going to take the full name now. Because I'll see if this guy works. Let me see. Oh. Wow. That's you.

That's like the. That was like he cliff. The face. I was like he did. I practiced all night. Oh. That was like real life. That was like.

He cliff. Let's do it with the love now. Let's see what the sauce. Oh, yeah, look at this. Foucata style. The only way to do it. Nice. You got capers in there, tomato,

a little bit of butter, the best. Yeah. A little bit of citrus to brighten it up. He's been a vicious. It's beautiful. He did in real life. He did the heat cliff. He did it.

He did it nice. The old thing, like he had the soul while he waits for the Bronzino. Yes, chef. The Bronzino. Where do you need? of your favorite hip-hop songs. I won't corner you into your favorite artists,

but hip-hop songs. The evils? Fire. The evils. Yeah, Mario. No, no, no. Mario know what he's good. You know.

I mean, I remember where I was, like, kind of where I, I remember a moment where I feel like I kind of, I discovered it for the first time. I was, like, maybe 15 years old, 14, 15 years old. I'm in the best. of my, my best friends, older brothers, Lincoln LSC.

A boat of a two-door car. That's that big boy. A boat. That's how I learned. Baby Blue. And baby blue Lincoln LSC. I'm in the backseat. And I hear Big get on the radio for the first time.

And it just just takes you. You know, just like the voice took you. What is that? What is that? Like, it's a moment of discovery. You're just like, yeah, yeah, yeah. This is something different. Branzino.

And then I do, for me, I do believe that like kind of, kind of Frank gave way to Jay to me, like the chairman of the chairman. Like that, that was a thing. And I remember the first time Steve brings Jay in and like, you're just like, oh my God, I have this little tiny restaurant. The guys here. Like the guy, the chairman. Definitely grew up with hip hop. I mean, that was, that was, you know, I remember every, you know, every album of the summer just coming out of every car window. Like, just don't feel it kind of like that anymore.

Absolutely. Usually doesn't move the same. I mean, it moves, but it moves differently. You know, like when you would hear the song of the album of the summer from, you know, in May or June coming out of the cars. I was always LL. Like, L.L is one of my favorite. Whenever they would be on the radio and they'd be like, brand new LL. I don't care what highway I was on.

I just pulled right over. Open the windows, blast the music, and it'd be, you know, this is hard to say. But in the wrong way. And I'd be like, yo. I never, as an L. fan, I never heard a wax song to me. Like, I always felt like, even when they was like, yo, walking with the panthel, whatever, was it it?

Still was it to you. Something like a phenomenon. Whatever nobody liked, I loved. Like, I got it. Like, I was like. Yeah, too many. Nobody in it liked. No, I know.

I used to love the love boy stuff, like lounging, like when he would go real lover boy? Yeah, when you go for the ladies. See, my thing is the way he has, like, Always thought about the ladies. He had smokers, and then he'll come with an all right album and then smoke. Once they doubt him, he'll come back with the fire, platinum shit. Like, he needed that to just motivate him.

You got one more thing. Get your brownsino right here. Get your brownsino for you, sir? I need that. Give him a little veal parmesan. The world famous. Thank you. Yes, yeah.

The world famous. You got a zero win on my man, Ricky, the first. face is swag about you see how he's doing this. This is nothing old. Don't try this at home. Don't try it at home. It's very dangerous. Absolutely.

Would you like some? Ricky, how long have you been in the business? I've been here. Maybe almost 20 years, but I've been here. 13 years, very proud of it. We've only been here 13 years. Man, it seemed like he had a short stint here. You ever served some guys where you got a little nervous,

something, a little Wrigtony might have fell. We try not to get nervous at the restaurant. You know, these guys. Ricky and I made a lasagna for Mr. Scorsese the night that we'll never forget. Wow. Kind of on the fly. He wanted a lasagna. You wanted a lasagna.

What are you going to tell him, Mr. Scorsese, you know? Mr. Scorsese came in and he wanted, he had a chef to slice of the table. We came over, we did the whole thing. It was very nice. It was a very proud moment. the Jonas Brothers, and guess what? We have some big news. What's the news, Nick? Huge news. We created our own podcast called Hey Jonas.

We invented a podcast? Well, we didn't invent it. We just contributed to it. We're the first people to do podcasts. Pretty, yeah, pretty wide range of podcasts. We're starting a trend. But this one's extra special. So how do we actually come up with a name, Hey Jonas, guys? I honestly don't remember.

I think it was on a call about what we should call it. Well, we were thinking I'm originally calling it one of the early, names of our band before Jonas Brothers was... This is how you guys remember it going down? Yes. I have a very different memory of this. We were talking about a thing, a bit for the podcast,

where people could call in and say, hey, Jonas. And then I wrote down on my little notepad, Hey Jonas, and offered it up as a potential title for the podcast. But thanks for remembering that, guys. Listen to Hey Jonas on the IHeart Radio app, Apple Podcasts, or wherever you get your podcast. Just listen. We don't care where you hear it. Another podcast from some essence.

SNL late night comedy guy, not quite. Unhumor me with Robert Smygel and Friends, me and hilarious guests from Bob Odenkirk to David Letterman help make you funnier. This week, my guest, SNL's Mikey Day and head writer, Streeter Seidel, help an a cappella band with their between songs banter. Where does your group perform?

We do some retirement homes. Those people are starving for banter. Listen to humor me with Robert Smigel and Friends on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. The French Open is one of the toughest tests in tennis, and I know firsthand because I competed there myself. I'm Renee Stubbs, and on the Renee Stubbs Tennis podcast,

I'm breaking down everything happening at Roland Garris. Every match, every upset, and what it really takes to win on clay. Jenchian went. I mean, she went down at three to Rabakina, but I'm delighted. She's an outsider to win the French for me. And she likes Clay. Listen, Lerner Rabakina is arguably the best player in the world, right now and I actually can win on any surface.

Because if she's serving, well, good luck. Consider this your court side seat to the French Open. Listen to the Renee Stubbs tennis podcast on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. Presented by Capital One, founding partner of IHeart Women's Sports. Jacob Kingston grew up in an isolated polygamous sect. We were God's chosen kingdom on earth. He felt destined for greatness.

So when a swag, American businessman catapults Jacob into an extraordinary world. He doesn't look back. Ferraris and Lamborghinis, private jets, meeting the president of Turkey. I'm Michelle McPhee, and this is one of the most shocking criminal conspiracies I've ever come across. When Jacob met Levant this plant to a billion dollar fraud. But with two kings from entirely different worlds, just how long can their empire survive? The largest tax investigation in American history.

You need to tell me what you know. Is somebody coming after me? Jacob told Levan, you're ruining my life. Listen to Kingdom of Fraud on the Aihart Radio app, Apple Podcasts, or wherever you get your podcasts. Ricky's got some stories. Yo, Ricky, we want to hear one of these stories. That's what I'm trying to get you to talk about where you keep moving. All right.

Tell us a story. Storytime with Ricky. On Netflix, Ricky, yeah. We want to hear a legendary one. One of my favorite stories, if I may, was when I took care of Mr. Pesci at this table. This same table? Same table.

This is the table. This is the table. By the way, there was a restaurant in the Bronx called the Golden Elephant. The Presci used to go to a... Go eat what are you doing? We're golden elephant. Who's the name?

These places... What the hell are they served there? Yeah, what was they served at the Golden Elephant? What was the signature dish? Listen, bro, that's where them guys used to go at that time. Who guys? She was out. Near Pelham Park.

Yeah. Shout up. Salabatello, his father used to own the joints. What happened to have you when Mr. Pesci? So Mr. Pesci came in and he sat down here. And he said, he was by himself. And I said, you know, I understand you have a few of your friends coming to join you. Is there anything I could bring you?

Why are you waiting for your guests? And he said, you know what? How's your bartender here? I said, I think he's pretty good. So I said, why? what's up? What you need? He goes, I want a martini. But you had to tell him to shake it. Shake it as hard as he could.

Just when he thinks he shook it enough, bring it back and shake it again. So they're just like that. Sure enough, like we brought it over, he took a sip. Ricky, do me favor. Have the bartender shake this again for me. Two hours, please. Two hours? Yeah, three is for Zambuca.

Two is for martinis. That's what he told me. So then, you know, we took it back to him. Shake it for two hours? And he brought it down? Shake it for two hours. No, sorry, two hours. Two hours.

Two hours. Two hours. Yeah, two hours. That was a big olive guy. So he shook it, right? Brut up back. And then he, he, thanking nice and easy. He goes, that was perfect.

Thank you so much. Then he made me take my jacket off because, you know, he said, you guys look a little too fancy. So we did a little, yeah, so we did it out like this, and then we started dancing in the dining room. It was a beautiful thing. Joe's the man. Joe's the man. I remember a night we had just opened and I was in the kitchen right here, busy night, and they come into the kitchen, one of the manager's in the kitchen. one of the managers from the kitchen and said,

Chef, Mr. Pellegrino's at the bar. Frank, Frank Pellegrino from Rios. He said, okay, you tell me the second he sits down because I want to make sure he has a perfect experience. Okay, no problem. A few minutes later, Frank walks from the bar over there into the kitchen. He's not sitting down. He walks right into the kitchen.

He walks right up to me. He says, you, Carbone? I said, yes, sir. I said, how are you, Mr. Pellegrino? Thank you for coming. He goes, the place looks good, kid, and walked up. I remember that, man. He didn't have anything.

He didn't have anything. He walked in. He looked around. He walked into the kitchen. He made sure he met me. He said, the place looks good. And he walked up. Yeah, I remember.

He was at the bar. He was digging. Never to be seen again. He was dancing. How was it? Never came back. I had a friend. That was dead.

I had a friend. He's not my friend anymore. But what happened? His former father-in-law was this rich guy. sell Marble, but I mean like to all the buildings, everything was super rich. He couldn't get in rails. And the guy, who was my friend,

used to tell him all the time, yo, let my guy and fat Joe the rapper get you in rails. He went with the owner of the Nets. They didn't let him in. If you don't come, they turned down Madonna, right? They don't care. He went with some other rich guys. They turned them down.

He finally, eventually got in. And when he sat down in the restaurant, he said, let me ask him. He said, man, he said, you never hear this guy, Fat Joe? He said, Fat Jones, the minute he comes in, we bring a table, we make the table in the middle of the thing for him. Fat Joe gets a table, wherever he wants

some rails, this and that. Oh boy, he called up and son-in-law like, yo, I didn't know your man had the power like that. That's that Henry Hill table. Yeah, they bring the table. I'll tell you something. I'm going to tell you something. I went one time. There's a true story.

But you want me to say, I can't say the name. I can't say the name. No, I can't say the name. I mean, you can't, you can't leave when he's a friend or friend no more. No, no, no. I can't say this. One thing I love doing, although I don't do that with you, I don't play with you, but I love arriving with no reservations any way I go. Fat Joe, I want to see if we can do it, right? You just want to test them? I just love not being reservations. I don't know why. I just, that's my thing. So what is the percentage of that working? All the time. But let me explain, sonny, all the time.

It's 100% I'm in 100% ratio. Don't do that because I be asking you, you know, wherever you're coming through. But I'm a 100%ter. Like, what time? He's like, I'm outside. One day I'm walking the joint. And LeBron James, it's in Miami when he played for Miami.

He's Valentine's Day. LeBron James is there with his wife in the hallway, like, waiting. Right? Not a good time. It's ramp pack. I'm with my wife. She was like, no, it's another spot in Miami. Gabiano.

Gabiano. Right? It's my spot. Shout out Gabiana. So it's beyond sold out. So I walk up there, obviously this girl has no clue who fat Joe is. I go up in there. I go, you said, you got a reservation.

I said, no, I ain't got a reservation. So she says, so she says, oh, it's a four hour wait. Four hours. I said four hours. I'm looking at us at four hours. She looks to the side at LeBron James, the king of Miami. When he was wearing a trip, she said, everybody's waiting. So I sit back and I go like this.

Because there's certain names, you might think I talk a lot, but there's certain names I don't drop no matter what, life, death, nothing I won't. So when I look at, I'm embarrassed, my wife says, I told you. You said, well, you know, such and such, send me. they crack open the champagne. Why didn't you tell us? Come here. They walked me and signed the restaurant.

They pour a champagne right here. And LeBron's still waiting? You still waiting. But the name I dropped was so legendary. It was a name of names. I see, well, you know, Mr. Such is just a... Boom! The champagne and they pop the shit up.

What are you waiting for? Please, come inside. Like, take pot things. They're doing the shit. I see, yo, I had to drop the name. That's like you, too, Tomafel. You go to spot, they're in front of you. Like, yo, fat Joe set me.

They might pop the champagne for you. You know what I'm saying? But I've done a two-time a felon. I've done it too-time a felon. But, yo, Mario, great time with you. Carbone Miami, May 1st to the 3rd. Carbone Beach. Carbone B.

Oh, that's the joint you always throw out there. Yeah, yeah. What's that, F-1 week? F-1 weekend. We got to go out there. You got to get you out there. You got to get out there. You got to do a show from the road?

The new Yala is. We do a show from the road? You know, and Jada, that's a different type of chemistry. You know why I'm fast. You gotta do one when I'm not fast. You fasted me first in the- I'm fast- No, right now.

I think I wouldn't have been a blittering. No, you're showing off right now. You fast and with your, you got that type of-on. Play it's soul. Willpower. With regga-tony in front of you and everything. I'm impressed. I'm not fasting.

Oh, to see. That Bronzino. I see you at this game, too. No, no. Oh, you got a stout. I heard about it. Oh, you, Jay? I ran it.

I ran into Stout in the hallway. I heard about it. He's like, I mentioned this to Joe. Let me tell you. Steve Stout. Steven Stout. Shout out to that. You never brought me a dollar in your life.

You're the richest guy. I go one time for Saudi Arabia with Steve. The minute we land, he got 62 meetings in the lobby of the hotel. Like, Steve Scott just gets money wherever he goes. He got all these Saudis coming in there. I could never get a dollar with him. But one thing I can count on is the second I grabbed the glizzy, he had the camera in my face like this.

Yo, you eating the Glyzie? I see your Steve's style. Maybe you want to bring me a Saudi dollar or something, man. Maybe you want to get me a fragrance or something, man. Try to get some money. He caught me on camera with the Glezy. Steve Joe's open to a fragrance deal. No, I'm just saying.

I stand on brand. Everybody knows I love a Glezy. I went to the game. I got me a Glezy. What's the problem with that? I don't have a problem with it. Seems in line. We don't got a problem with that.

That's what he needed. He need a glizzy endorse. I need a glissie on Oscar Meyer. Oh, we got a flag on the playing carbone. Too much glizzy dialogue. Can't talk glissies that's at the ball. Nah, no, no. Don't even go.

He brought it up. I didn't bring it up. You said I was in... I heard about it, but I didn't bring it up. I wasn't going to say nothing. You brought it up. He was about to say Steve Stoucester. No, he was...

Yo, bring me one of them all... Them jars before we got. Get out of here. Let me one of them Carbone jars so they didn't know what to get in the supermarket.

We got a gift to everybody. We love it. We're in 30,000. $30,000. $30,000. $30,000. $30,000.

It's for the whole family. Look at this. My family uses this. This is amazing. You can try. You could try. This is amazing stuff. Shout out to the lovies.

This is it. My family, the lovies. If you can't get an appointment, at least you can buy something. this in the supermarket. Yes, you can. Carbone at home. You know what I mean? You can do it at home.

Carbon at home. Even you, Joe. Your Mario, do I get a discount for buying a property in your building or something? Whatever you're going to build? Oh, yeah. Yeah, I want a discount. I got a, I got a friends and family rate for you. No, I need it. It's beautiful. It's going to be beautiful. I know it's going to be amazing.

I got you. We got any hints. What area is it? In Miami? It's going to do it in Miami. No, it's being built right now. It's an edge water. It's on the water. It's gorgeous. Being built right now. 20 floors are already built. Beautiful, beautiful.

Follage's condos, Edgewood. I got a friends and family number four. Name some favorite restaurants. Just name two or three that's, I got one in mind. That's why I thought of. That's not Italian that you love going to. Anywhere.

Anywhere? I mean, cats is for sure. Cats is Peter Lugas. I mean, the old New York. Peeleaguers. I went there two days ago with Long Island, Peter Lugas. The one on Great Nuck?

Yeah. Man, them Costa Camby, wasn't it in their contact. Man, they had that steak this month. No reservations. No reservations. Walked it. I just walked up with that beauty face. 100% success.

I was out there. Tell them Fat Joe sent you. Fat Joe came up in there. Costa, what's up, brother? Y'all, what's going on at stake? We're losing that, man. We're losing the traditional, man. Thank God for carbone.

This big, fly is sexy on another level. but we got that real fool, you know. These new places, you know, it's just horrible. You know, it's almost like hip-hop. It's any art. But yeah, hip-a-you-can use a hip-hop as an analogy. Any art, though, you have, you know, you got to keep a certain amount of tradition going.

It's always important that somebody pops off and does something different and new and there's a new style that comes, but it's generally always... It's always rooted in the classic, you know, like it's not going to come overnight, now things are going to come overnight. There's no success

is going to come overnight. What it should happen is you should learn and be based in the class. He'd be a master of the class. How hard is you? Because the other night I went to dinner with a friend of mine, he owns Italian restaurants.

We went to Carbone in Miami two, three days ago. How hard is you, as an restaurant owner, to not criticize other restaurants? Other restaurants in their food and stuff like that. I got the best friend. He's a chef, Chef Mark.

He criticized. I don't give a damn if we went to White Castle. We'd be like, y'all, they don't make the bread like they used to this. How hard is it for you to sit down in a restaurant?

It's harder for me to sit. I'm the biggest critic when I'm sitting in one of my places. If I'm in one of my places, which I think is a very important thing to do, right? I think it's more important for me to be a customer these days

than to be back there with them. I think get your perspective, the perspective of the customer. And when I'm eating in one of my restaurants, I'm a very difficult critic. If I'm at somebody else, I just turn it off. I'm, I'm, I'm, oh, you turn it on.

That's good. It's easy for me to just be like, I don't like that. What my friends did is chef. I'm not, I'm not. It's too hard to be a critic for all of my places. I just want to relax. I just want to be in a, somebody else's spot. You know somebody else's going to be doing.

It's great. That's great. I'm going to give you all your love and all the present. That's great. If it's not great, I'm like you want to mouth. Should I keep moving? Like, all good. Yeah, because I hate that.

I got friends that are all chefs and they own restaurants. They go somewhere. They criticize. that criticize that. I'm just sitting there like, yo, bro, like, just enjoy the moment. You know what I mean?

That's important. Enjoy the people you're with, the table. It's also so much more than just the meal. You know, it's the people you're with. It's where you're at. You know, it's your level of comfort. Like, everything equals the meal. Like, it's all part of it.

All the ingredients of it is not just a food. I have not been to a carbone where the staff is not. not been great, have not greeted you with respect and love. I have not been nowhere near any of your establishments where people ain't happy to see you. They treat your knife. If I walk in Zizi's over here, you got the Dominican girl up front. She's nice. Bring you up. The guys take care of you upstairs. In Miami, you can forget it. They bring you out of the car in. Yeah, they walk you there, man. They walk you. No, they walk you in. You get out the car. They

walking you in like, yo, what's going on? Guys, this, this. You got Ricky here, you know, that's one thing. And the most important thing in the restaurant business, the most important thing in the, it's choke, right? Listen, is feeling

like the restaurant knows you. Whether you're the richest, you could be Derek Jeter over there, you could be the little guy who said, yo, it's my birthday and they got a reservation. They come in here. everybody got to feel special. That's what I always thought about, when I thought about when we first opened this place

and I thought about that front door, I was like, how do I give every person that comes in here the sensation of being Henry Hill walking in the back of Copa Cabana? Right? So like the music's playing. He goes back door. No, I don't wait in line.

Someone, how are you, Mr. Hill? Blah, blah, blah. And like all the way to get into the table, like, how do I treat this place as that movie and give everyone as close to that experience is when the door opens they get hit with the music, the smell of the food.

Someone greets them, it's busy but like I got you and I give everyone that little bit of that cinematic moment. I don't know if you trained your staff how to treat people this is a movie. You cannot get a warmer reception than come in here and let me tell you something because you know I've been

on a real diet. You know fat Joe not so fat anymore, no I know. But them three color cookies you throw on that table at the end of the meal. Yo, Ricky, get them. Don't three-colored cookies. They'll take my diabetes sensor all the way up. You know, the Libre thing.

A new endorsement. Yo, let me tell you some of them. You want to turn your diabetes all in the Libre three. The three-colored cookies, man. I can't resist that thing in the middle of resisting. I can't. We're going to get you some. All the way up.

much Mario Carbone. This ain't that. That ain't this. It's cracking kiss. We hear legendary. This is one of your first bone through your first road games. Live from the back of Carbone.

You know, we went to Callage House. I think that was our first road trip. Yeah, college trip. LA. But nothing like, you know, Carbone's legendary. I know the history of every bone

and literally of this place. So, pause. History of every bull. It's a sick. Oh, man. That was ill.

The cookie. And there's plenty more that came from. What's the real name of this cookie? This has a lot of names. What's the real name? Is it a three-color cookie or so?

All right. I think the names. It's on rainbows. Seven layers. Seven layers. Tri-colors. Tri-colors. Yeah.

You got a lot of names. But that's, that's New York. right there. That's here. This is every Italian bakery, pastry shop. I love it. They got to be Sir Cole. Shout out to my man. Right out of the fruit. Marco from the 40-o bakery. He does it for me,

sugar-free out in Queens, the story of Queens. Why are he making all sugar-free? He's making them sugar-free. I hope he's not lying. No, I'm not. I've seen any breathing. He can't taste like that and it don't got sugar-free. Where's you a place that you want to go out? Shout out, Marco, you're a magician.

Markle. You're a magician. Markle's a good guy. Let's just say, let's sugar add it. If we want to keep it a bubble. Yes, I think that's the thing. That's the perfect. That's the right appreciation of what's happening.

This thing got the Libra 3 going to Libra 6. Yeah. Joe and Jay, the baby, the biggest Netflix. Cabon. Make some noise for a guest. Mario, we appreciate. Mario Calpone. The time of all times, Mario Calponi.

Hey, guys, it's us. The Jonas Brothers, I'm Joe. I'm Kevin. And I'm Nick. And guess what? We created our own podcast called Hey Jonas. We invented a podcast? Well, we didn't invent it. We just contributed to it. We're the first people to do podcasts. We get to ask other people questions because we're sick and tired of being asked questions.

Well, sick and tired is a strong way to put it, but, you know. Tired and sick. Tired and sick. Listen to Hey Jonas on the IHeart Radio app, Apple Podcasts, or wherever you get your podcast. Just listen. We don't care where you hear it. Another podcast from some SNL late-night comedy guy, not quite. Unhumor me with Robert Smygel and Friends. Me and hilarious guests from Bob Odenkirk to David Letterman help make you funnier.

This week, my guest, SNL's Mikey Day and head writer, Streeter Seidel, help an a cappella band with their between songs banter. Where does your group perform? We do some retirement homes. Those people are starving for banter. Listen to humor me with Robert Smigel and Friends on the I-Heart Radio app, Apple podcasts or wherever you get your podcasts. Last night, a blown call changed a game.

This morning, the internet lost its mind, and nobody's telling you exactly what happened. That's where SportsSlice comes in. I'm Timbo, and every episode, we're cutting through the noise, breaking down the biggest moments in sports and giving you the real story behind the headline. And we're going straight to the source, the athletes themselves, their locker room stories, their reactions in the moment, and the stuff nobody gets to hear. Listen to Sports Slice on the Iheart Radio app, Apple Podcasts, or wherever you get your podcast. And for more, follow Timbo Slicelife 12 in the TikTok podcast network on TikTok.

Winning on Clay is an art. The rallies are relentless. And at the French Open, only the toughest survive. I'd know. I competed there for decades. Join me, Renee Stubbs, on the Renee Stubbs tennis podcast for no nonsense breakdowns of the biggest matches, the toughest players, and the moments that define Roland Garris. Jench won. She's an outsider to win the French, mate.

And she likes Clay. Listen, Lerabakina is arguably the best player in the world right now. And I actually can win on any surface. Listen to the Renee Stubbs tennis podcasts on the IHeart Radio app. Apple Podcasts or wherever you get your podcasts. Presented by Capital One, founding partner of IHeart Women's Sports.