0:00 All right, Phil. Based off of all your experience going to different restaurants and stuff like that, if we were to open up a restaurant, which one would you be like, "Okay, as a business, do this. ████ all the actual quality of whatever. This is the best restaurant business. And then don't do these businesses." >> At this point in 2026, don't Even though the margins are phenomenal, don't open a coffee shop. >> Oh. >> point. I think there's just too way too many in town now. It's really thinned out the whole thing. I mean, way back when, you know, I think coffee was the way to go. Or boba would be the way to go. >> Oh. >> Yeah. Uh perhaps maybe open a boba restaurant. Opening a boba restaurant will still be profitable because there will always be 15-year-olds that want that ████ you know, for the rest of their lives. So. >> How about matcha? >> I mean, matcha is having a moment right now, for sure. I don't get it, though.
0:52 Yeah, I think for me, I like my matcha as grassy, straight-up, you know, and people are ████ putting bananas in it or or cheese salt or whatever the >> Oh, yeah, I don't like that, either. The cheese salt, ugh. >> Cream cheese. >> Cream cheese? I might as well. That's going to be the next level. >> They're doing the Philadelphia roll version of matchas now. >> And it's like and people are judging the matcha based on all this ████ they put in. That's ████ >> That's true. >> so, I think for me, at this time, you need to have, you know, the best restaurants are the ones you can identify even before going there what what they offer. Like, you drive by a place, "Oh, this place has this. This place has this." Have an identity and, you know, give some reason for somebody to break out the phone to show off something that
1:42 they had there. I think that's the most important thing, specifically in Vegas. Um either do some sort of table-side thing or something that >> Oh, like like Xpot. >> Or Xpot. >> Like when that ████ comes out and everybody's like, "Oh, I got to film this giant." >> Wait, what what what? what's that? there? >> At Xpot? It's it's basically like the the probably most bougie chic like hot pot in Vegas. And they have like this golden ████ five layer tray thing that comes out with all your different cuts of meat. With dry ice and smoke and stuff that like goes there. And so they bring this wagyu giant rolled out thing. And they even still have like the Hidalgos style noodle guy doing dances at the same time, too. So you're like, "Whoa." >> whole experience. >> Yeah, you got to give all these moments to people to to, you know, just break out their phone and and show it off. And that I think that's the most important thing these days, unfortunately, uh to get people through the door. >> Damn, that makes a lot I didn't even
2:32 think about that. >> Yeah, something to show. >> Cuz to me, I'm like, "Dude, I feel I worked at a shabu-shabu restaurant when I was younger, and I was like, this is the This is a scam." >> Why? Why what? >> I love it. >> What was scammy? >> Because when I was working at a shabu-shabu restaurant, at any given time This is a small one, but we were doing so much money. It's called Mizu 212 in Culver City, right? Like the writers of like How I Met Your Mother would always go there. Like we It would just be a really >> Oh, the with the gay staff. >> Yeah, yeah, the gay staff. >> Yeah, yeah, the gay staff. The one Asian gay Chinese guy. >> I believe the gay staff, though. What were you doing all the way out in Culver City? >> Gay staff and gay hats, I believe. That's where the gays were. No, I mean, it was just It was a My buddies My buddy recommended You know when you like a friend of a friend like, "Oh, come just apply here and work here." >> Uh so it's easier to get hired. >> The tips are really, really good. So that's kind of how I got into that. I remember working there, and there was
3:22 just It was the two servers that would be in the front. And then there was one Mexican guy in the back. That's it. >> That's the whole thing. >> That's the whole thing. That's all you need, baby. >> Oh my god, dude. >> He's just shredding meat, bro. He's just slicing All you do is you prep the vegetable plates that people order, and then there's the one guy is just slicing the meat cut. And then and then people are paying this premium thing to make your own sauce, make your own cook yourself. >> Oh, yeah. >> And so from the from the back end, I'll be like, "We don't even have to cook anything." >> Bro, it's the best. >> It's like it's just >> You just refill soup? >> Yeah. >> The quality is hella good though. >> Yeah, but like but and they're paying so much. So that's why shabu shabu is always just like I look at that as a business I'm like this. I want this. >> I feel like that's the only restaurants that are open still. Like the ones that have a lot of people that show up all the time. >> Shabu? >> With the best value. At least in LA. I
4:13 feel like those restaurants are where all the Asian people go. >> Except all the OG's gone. >> Yeah. Oh yeah. >> Remember? >> RIP. >> But just the idea of people paying premium to go cook it themselves. >> Yeah. >> I'm like yeah, that's sick. And you don't even flavor the meat. >> Yeah. >> It's not even >> That's true. >> You you just just the meat. >> Don't drizzle I thought you drizzle like a little jizz on it, no? >> Not for shabu shabu. Not for shabu. >> You dip it in a little bit of ponzu after. >> You do it yourself. >> Oh yeah, yeah, yeah. >> So if you complain it's your fault, right? >> Yeah, yeah. >> Right. >> I mean you made it. You customize everything yourself, yeah. You can't complain. >> Well well look at the ████ you made. >> Yeah. >> That's what I'm saying. From a worker's point of view, you don't even need a chef. >> Oh yeah. >> You don't need a cook. >> You're right. Yeah, it's true. Is that a good business then? That type of restaurant right now? >> That to me that's what I'm saying like >> You put out raw vegetables, you cook them. >> If it doesn't have the thing that is
5:03 worth people pulling out their phones, like the way you got to present the meat maybe is like it's got to be phone worthy. >> You know who's going to be the next gazillionaire? Whoever thinks of the white people Erewhon version of that. >> Ooh. >> Like you make your own smoothie right there? >> Table side smoothies. You bring your blender out. Here's some dragon fruit and pitaya for you. >> Lululemon version of that. Like for all whites in Brentwood. >> But I feel like whites in Brentwood don't eat though. >> I think that'd be the smoothie rave. The smoothie daytime rave where you just have like table side ████ >> Yeah, yeah. >> run clubs. >> Diplo smoothies. >> Yeah. >> Diplo's >> Diplo's for $55, yeah. People would buy that ████ in Erewhon. >> It has sea moss in it. Don't worry. It's healthy for you. >> Spirulina. >> Yeah. I blew it. A lot of Diplo's thumb. >> Do you think a lot of the coffee shops right now are going to are kind of like
5:53 in trouble? Are they like going to close? >> Yeah, I think there's way too many choices now and I think they're in a lot of trouble. >> I really hope my favorite ones don't go. >> Oh, which are your favorites? >> I like Aspire up in up top in Sky Canyon. I really I actually really like Gabi. I I don't I like Gabi. I like hanging out there. >> Oh oh, you mean the the hole in the wall like when you go inside it's like, "Woah, why is this all whimsical?" >> Right next to Holbox, yeah. >> Yeah, yeah, yeah, yeah. >> Yeah, that was an OG place to make it like fancy atmosphere to like hang out. >> That was It's cool cool to hang out there, get a little cappuccino, but >> those like niche fancy ones are going to be going? >> Well, no, cuz they have Instagram moments there. >> Yeah, yeah. >> They have reasons to go. >> Do you feel like that's that's even more important than like the quality >> I think a lot of Yeah, I mean, the coffee these days. >> Yeah, the space is a big part, you know, if you're if you're meeting someone for coffee, why don't you stay in a nicer atmosphere
6:44 than a place that doesn't >> I feel like True Matcha right next to where um uh Petrolhead and and all that stuff in that little plaza by Shibuya, I think that's going to go. I'm predicting it cuz every time I go in there, they just don't give a ████ They got the kind of workers that'll give you the wrong thing and then you're like, "It's the wrong thing." and they go, "Oh." And then they turn around and >> It's like that. It's near Shibuya. It's called True Matcha. >> Maybe it's a front. >> Oh, do you know why why District One went out of business? That was like such a big hot The place where you could get the lobster rolls. >> I don't know if they went out of business. I think they got sold it. >> Oh, they sold it? The place that you would have like lobster rolls and stuff. >> information on that. I ran their social media for the last year before they decided to flip the switch. >> Oh. >> So, I don't know how much I can say.
7:34 >> You don't have to say anything. You don't have to say anything. >> But, they had a plan post District One. It didn't go through, so they had to pivot >> Oh. >> immediately and very quickly to what became Nisei. Um and I definitely have my opinions on Nisei. I love Winston Matsushita and Omakase Kiyara, but um that's all I can kind of say. >> I see. >> The plan was not the plan. >> Cuz District One was so popular before I moved to Vegas. I remember even seeing their content. >> Yeah. >> So I was like even before someone I moved here, I was like, "Oh, it's got to be one of the first places I try." And then it was good. Everything's good there. >> Yeah, it was always solid. And what's interesting what I found with District One is that 80% of their audience of their crowd was always out of town. >> Yeah. >> You'd have a group of 12 from Houston. >> So how are they hearing about it? It's pretty good.
8:24 >> Cuz of you. >> Yeah, or cuz of anyone. Yeah, but sure, Fukum Long was probably too too long of a wait and they don't have enough space to to host a big group. So they would go to District One, but >> You get lobster for that's crazy. That's a big deal. >> But Fukum Long is such a good name, dude. Fukum Long. >> But the locals, I don't know why they wouldn't go to Jones and Spring more often. It was kind of crazy. >> Do you like broken coffee? >> So I don't neces- I like black coffee only, so I don't pay for coffee. >> Oh, all the other like fancy or >> Yeah, I just I'm good with I'm good with my Nespresso. >> Uh are you would you get espresso at a place or no? Or you would just get it at home? >> If I have to pay for coffee, I'll just going to get a cold brew if I can or nitro cold brew, but I don't >> Yeah, same. Me too. Yeah, yeah. >> Yeah, I'm not the one to pay for coffee.
9:15 >> Try to all be like cool like him. >> Yeah, black coffee guy. I'm always like >> Yeah, when you say like black, me too. Yeah. >> Just let me be cool like him by myself. You'll never be Las Vegas aunt, I'm Las Vegas aunt. >> I have different palettes for coffee, too. >> Okay. >> What's your categories? >> I just drink black. >> There's categories. >> Stop trying to be cool, Bart. >> I have one where it's like I want to be a fancy ████ and then I'll get like some fancy ████ coffee. >> Like a mocha frappuccino. >> Yeah, give me an example of a fancy ████ coffee. >> So >> Double mocha Frappuccino. >> I like the What is it? The some the cafe brûlée at Finn Smith. >> Oh, I like that. >> they where they torch the top? >> Oh, Finn Smith. Okay. >> I like that one. I like a broken coffee. I forgot which one it was. I I like is it like a something de leche one? I like that one there. >> Dulce de leche. >> Or the Nola at Blue Bottle. ████ like that. >> Dude, these are >> order them ahead, right? >> Blue Bottle is >> It's grand. >> You pick up, right? >> ask them to make it in mints? >> Yeah.
10:05 >> No, they don't. They just come out like this. And then I'll get What's that other one on Sahara? Is it called >> Oh, Coffee Class? >> Oh, Coffee Class. >> But they take ████ forever. >> They do take a long time. >> Oh my god, ████ no. They They Yeah, that place is crazy. They >> They do take a long time. >> make the coffee. I mean, they're trying to make the coffee and then like I swear there's only two people online. But then there's like 40 coffees that keep coming out. I'm like, what the ████ >> what it is though? Like for at least for me >> People DoorDashing? >> Yeah, probably. >> Coffee shops feel almost 80% social. Like if they're not nice to you you really aren't losing anything by never going there again. >> Yeah, that's true. >> what I mean? >> That's so true. >> Cuz Coffee Class it takes forever, but they are very friendly. So I'm like, yeah, I'll come back. >> And the pastries are definitely unique and different from other places. I know those Pop-Tarts sell. >> Yeah, dude. The margins on those? >> Oh, yeah. >> The one thing I do like about Finn Smith
10:56 and that makes that makes you feel really cared for is you know, before they before you get your drink, they always go like taste it. Let me know if it's perfect. If not, I'm going to replace it right away. And you're like, "Oh." Yeah, that's a big deal. >> like that. >> don't like that? >> No. >> You know why? Because I don't have the guts to say it's wrong. That's probably why they do it. They're probably like 90% people don't have the guts anyway. ████ >> At least they leave that option open. >> You get the blame cuz I'm they'll be like they want to look at you taste it. And I'm just like, "Oh god, here's my moment." It's great. Oh, it's so good. You play it up? >> Oh, yeah. That was real good. >> You never sent dishes back at a restaurant? >> have Well, very rarely, dude. Yeah. Cuz usually I'm with someone I don't like to be unpleasant, but if I'm by myself, I should have done that at this one
11:46 katsu place like the other day. I just didn't have the guts, either. >> Really? What What was wrong with the katsu? >> Well, first they were like it was some place in Spring Mountain. Um I can't remember what it was, but it was like they they were uh >> I think I know the one you're talking about. >> Yeah, all I did was >> I asked I asked uh what uh I was like they have the beef katsu, the chicken katsu, and I was like what kind what cut of beef is the beef katsu? I just asked like in a polite way. And then she the server was like and she like went to the cook to ask. And I guess she asked in a like she was like what kind of beef? And then the it was a Mexican guy and he goes, "It's cow." And I was like >> Oh. >> What the ████ dude? >> Yeah, and then like all this stuff came out. It was just really like not great. And I didn't know how to Well, I I I my palate sucks. I don't know what to change about it. I I I can't go uh please add some more whatever oregano. I
12:38 don't know I don't know what it is. I don't know. So, I'm just like >> bread crumbs. >> Yeah, it just sucked and I was like oh god. And I spilled it all over my shirt. And I didn't know why she I didn't know why I spilled it. My shirt was covered in ████ the Pangea of curry, and I was just like oh well um she just kept coming back going here's some more napkins, here's some more napkins. I was like why do you keep giving me napkins? After I left I was like oh ████ >> That's hilarious. >> I don't have the guts to do that though. >> you need to be able to identify what you didn't like about it. >> Yeah, I can't. >> If you just didn't like it overall, it might be >> I would be like curry bad. >> Yeah, it looked like an angle. >> Curry got on my shirt. >> My wife will go ham on a coffee for that. >> Send it back? >> She'll send coffee back, yeah. Because that's the thing and I get her now that
13:29 I've had to hear her complain about it like 400 times. >> she knows what to change about it, she could send it back. >> sure. >> Well, that's the problem. It's always and I get it. It's It's like a "Hey, if I asked for extra ice or if I asked for only two pumps of this or if I asked" You know what I mean? It's like it's pretty specific. >> It's objective, yeah. >> Yeah, and then if you mess that in one drink, the whole flavor is different, you know? But then she always has this thing where she's got to walk away, complain to me about like "They didn't do it. They messed it up." And then wait for me to be like "You should send it back." And she's like "Oh, okay." You know what I mean? Cuz it's like you It's got to be It's got to be like I told her to send it back. >> Aren't you You're not afraid of getting ass juice on the next round though? Like >> It's always a risk. >> Like at a Starbucks where you can see them making it. >> I'm afraid of that. When you can see them making it, it's different, you know? >> Yeah. >> I don't know, man. She She also be like
14:20 one of her biggest pet peeves in the world is when you get a dome lid and you don't need one. >> Oh, okay. >> Like a ████ slurpy lid. >> Yeah. >> You know, it's like dude, >> it's I It's ice drink. It goes right here. You put a dome lid on it. What the ████ was that for? I'm like I didn't realize you were going to be angry about that. >> a thin straw for boba. So, you're just going >> And every time it goes through, she's like "It's okay. I'll deal with it." >> You send dishes back pretty often? >> Not often, but I have no problem sending dishes back if I can clearly identify why I didn't like it and explain it to them. >> What's a reason you've done like to send dishes back? >> A lot of times a steak is cooked improperly. >> That I will. That I will. >> That one will. That yes, so. >> That's You got to bring your own thermometer though. >> You have to do that. You're paying 200 plus for a tomahawk or 200 dollars set I'm sending it back. >> Usually because it's over or under? >> Usually cuz it's over. >> Yeah. Yeah, cuz under's easy. >> Under's easier to send it back.
15:11 >> Yeah. >> Because like cook it a little longer, you know what I mean? But when it's over, you still send it back, but it hurts more. >> Dry aged for too many days. >> I mean, I feel a little worse, but I'll still send it back. >> I don't have the balls to do that though, but yes. >> But, I mean, you're paying customer. You should get what you want. >> Which steak I will. >> Especially for premium stuff like steak like that. I think it's different. >> I think I'm more in Ryan's boat where I'm like if it's premium I don't know if I'd know what to change about it. I suck. >> But, you know what's You know what's cool? I'm probably We're all probably the same. I I'll be very like grace about it. I'll be like, "I'll eat this piece of ████ cuz I don't want to complain." But, if my wife has a problem, I am the biggest ████ about it like if I have to be. You know what I mean? I'll like send the whole ████ back for her, but for me I'll just be like >> More rocks in my steak, please. >> That's a good husband though. I like
16:01 that.
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