Grant Smith

00:00Welcome to Nashville Restaurant Radio, the tastiest hour of talk in Music City. Now here's your host, Brandon Styll. Hello Music City. Welcome to Nashville Restaurant Radio. My name is Brandon Styll and I am your host. We are coming at you live on a Saturday. Tonight is the night that Punk Walk is going to make its debut at the Honey Tree Metery and we are excited to speak with their executive chef, Grant Smith. This interview is a little interesting because we got through about 25 minutes of the interview and the sound was just so bad that we had him switch over to his cell phone and that's where we pick up the interview, right in the middle of a conversation. So hopefully get you caught up.

01:01It's a fun talk. If you don't know who Grant Smith is, this is a good introduction. You can go to our YouTube page or our Facebook page and you can watch the entire video. It's about an hour long, but the first 20-25 minutes you can hear, but it's just not great. So I cut it out from the audio version and hopefully this is a little bit better once we got to the iPhone. I think it's interesting. So I hope that you're able to listen to this and enjoy it. We are excited to be offering on Brandon's Book Club this month, we're going to be talking about Anthony Bourdain and we're going to be talking about his book, Kitchen Confidential. We'd love for you to join the conversation as we continue to talk about everything he discusses in the book. I want to do a Zoom call at the end of August with as many chefs and people as you can who want to give their take on that book. I think it should be a lively discussion based around everything that's been happening in the industry. We're also going to be doing a talking shift one week from today, or one week from tomorrow to Sunday, August the 1st.

02:03We are announcing the guest hosts on Monday, so stay tuned for that. We need to talk to you today. We're going to go back to talking about Charpier's Bakery. No one brand today because we're doing a Saturday show, but Charpier's Bakery, they're celebrating 35 years of delivering fresh baked bread and desserts to your restaurant six days a week. Aaron Mosso over there is making sure that they're delivering the best quality bread. If you want to make your own bread, they'll make it for you and deliver it for you. They also do 130 different types of bread right now. Check them out at charpieres.com, that's C-H-A-R-P-I-E-R-S dot com. You can see pictures, check them out online, see what you want, but fresh baked bread delivered to your restaurant every day is so much better than buying frozen bread from a broadliner. Get your bread, support this local company. Her father started the company. This is the owner's daughter. He passed away a couple years ago, and she has been maintaining this business.

03:05She's an amazing, amazing person, so if you want to support local and you want to have fresh bread, check out Charpier's Bakery. You can contact them at 615-356-0822, or you can follow them, go on Instagram, you can follow them at Charpier's Bakery. They are doing amazing, amazing things. So check out this episode. Hope you enjoy it. We will be back on Monday with a brand new episode with the back of house people. We're going to be talking about technology in restaurants, and this is going to be a fun episode. industry person, Nashville restaurant business radio is coming at you this Monday. You're going to love it. Back of the house. Let's jump in right now with Grant Smith. So we are switching out right now. We're going to have Grant going from his iPhone. We're going to try this again. He's coming back at us here. There we go. Grant, better, worse? Perfect. So much better. All right. I'm going to step outside. It'll be better.

04:06Now you can be free. All right. Is it better out here? Does it sound all right? Yeah. You sound a lot better. Yeah. And we can hear you now. Well, I'm terribly sorry that that's happened. No, it's okay. It's probable. I'm not very savvy with that. So I'm, you know, my fault. It's all good. Computer. I get it. I get it. I get it. You guys want me to buy a Mac? I'll get a Mac. I'm sorry. I don't have a Mac. I don't either, but I do desperately want one. I can't afford one. I'll be honest. Yeah, no. I did just get a new Microsoft Surface Pro and I love it. All right. Something to keep on. Keep in mind, man. Yes. Is that the one you can draw on? Yeah. Costco, man. The bundle. You get a, you get the pen and the whole thing. You know, it's a good deal. All right. Well, I'm all about it. I mean, in my little town, that's all we got. It's a Costco and a Walmart. So I'll head on down. Well, good. Well, hey, now I feel like I can talk to you. This is great. All right. That makes me feel a lot better. I'm really sorry that was going on. I know that's kind of annoying. No. Technology's fault. Not your fault. It's fine. I blame Elon on the board.

05:07Yeah. Elon's at fault for most things. Oh, goodness. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. Oh, goodness. Jen, what do you got for him? Well, so I guess I want to know, like, where you're... Oh, I have two questions. So my husband and I, as well as our business partners, own an Asian restaurant. And my husband is Japanese. And the couple that owned it prior to us are Korean. And so it's like a Korean-Japanese-American fusion place. And like, we got this awful Yelp review of this guy from New York. And he was like, this is an Asian food. You're bastardizing it. How could you do this? You know, and he was like, trying to correct pronunciation through the internet, which was, I mean, ridiculous. Yeah. So anyway, I guess, like, I wonder how you feel about that.

06:10Because I think I love that Asian food is now having, like, a renaissance in the city. I think it's so important. And I think my husband's from Seattle, too. And so when he moved here about 11 years ago, too, he was like, there's nothing. So I think it's so cool that we have all of these options now. But I know inevitably those critics are going to come, right? So what are your thoughts on those critics? My thoughts on those critics are kind of along the same lines as just my thoughts on Americanized Chinese food. I mean, come on, let's not kid ourselves. If you're from here, there's a restaurant near your town or in your town, in your city that you innate at, that you love. And there's nothing wrong with trying new things. There's nothing wrong with expressing yourself, I guess. And there's nothing wrong with taking something and sort of making it your own. I mean, after all, isn't that a recipe? You know what I'm saying? If you love super traditional Cantonese stir fry, add the things that are around you to it.

07:14That's what they would be doing anyway. You know what I'm saying? I just don't hate so much. I worry about the critics I do. And I know they're coming and they're going to eat me alive. But at the very same time, it's just like, hey, man, I'm making food that I like. I don't know what to tell you. And yes, it's going to be different. And yes, sometimes it's not going to be super traditional. And yes, sometimes you're going to look at it and be like, what was that guy thinking? And I might look at that same dish at that same time and think, what was I thinking? But that is growth. That is knowledge. That is, you know, at the end of the day, just providing something for someone. And isn't that why we cook? Isn't that why we put that beer down on the bar? You know what I'm saying? Like we just, we're that type of people. I want to cook. It's the food I like. It's the food I want to eat most days. If I'm hungry sitting at home, I'm like, OK, like, you know, that's what I want to eat. So that's what I want to cook. And why not? And if it changes, it changes. And that's OK. It doesn't have to change everywhere. It's just changing in that one little spot. And if you don't like it, I'm sorry.

08:14But I'm just out here trying to do my thing. Yeah, no, I totally agree. My husband's always like, we're in Brentwood, Tennessee. Like, what are they expecting that like, you know, and, you know, this was also not an Asian person that was complaining. It never is. It never is. Well, it's interesting because in the wine world, you know, one of the things that we have to constantly do as artists and chefs and people in restaurants is we have to constantly innovate and do something different. And we went to Kisser the other night and in the dessert they had cucumber. Yeah. And I was like, I don't know about this, but it was good. Like it was different. It was good. Everybody at the table loved it. And I thought somebody had to think like with this white chocolate and blueberry and sesame, like that they're going to put cucumber in here. And I just love the creativity. And in the wine world, in Italy, in Tuscany, has some of the best soil, the best places to grow grapes. So that's where the San Giovese grape grows.

09:14And that's where you have these Brunella di Montalcino, the Rossi di Montalcino, Chianti's, these big wines. But people, winemakers were starting to grow French varietals. They were growing Cabernet and Cab Franc and Merlot and these different French varietals in Tuscany. And they were blending them with San Giovese's and they were calling them Brunelles or calling them these different wines. And people in Italy were like, no, no, no, you can't do that. So they created the IGT wines and then the super Tuscan was born. So it's these bastardized wines that people in Italy shun. But man, they're some of the best blended wines you'll ever drink. And it's like, who gives a shit? I don't care about tradition. I don't care if you think, oh, that's not from this place. Like, dude, it tastes fucking good. Kiss my ass. There's a point to where you can't care what the critics say. And you go, you can come here and eat my food or don't eat my food. The people that like good flavors and like my creativity are going to come back. And that's the main thing that you need to care about.

10:14I will step down. Sorry. It really is. No, it really, really is. I'm only as good as where I'm from, you know, and like I can read as many books as I want. And I do. And I can test as many recipes as I want. And I do. But I'm not from China. I'm not from Japan. And I have the utmost respect for those chefs and that people and that culture and that way of life. And I love it. Enough to make a living doing it or at least attempt to. So, yeah, fuck it. If it tastes good, come on down. Well, I also think like in the world we're in right now, it's it is a lot less rigid. And like people need to fit into holes or to square pegs and whatnot. Like gender is a construct. Your kid is so cute. You can come on. It's OK. It's OK.

11:14I had my kid on last week. That's all part of this thing, man. Don't worry about it. Gilbert, she's been checking out the other computer by the watches here. Check this out. Watch this. She's been on this screen. Your other computer is still up. She's been looking at that. See, there she is. She's like, what's going on over here, Dad? Can the world see over to you? Yes. Is that your daughter? That's my son. Your son. I'm sorry. It's all right. Like I said, it's all right. Yeah, but yeah, I just feel like the right now everyone. I have no issue with people trying to put themselves into classic dishes and trying to reinvent the way that people eat and the way that we experience food. And I think it's, you know, we're talking about Anthony Bourdain a lot because I'm Brandon's book club. They're reading Kitchen Confidential. And he keeps asking, like, yes, everybody that we've come in contact with for the last week or so, like, hey, what's one food you wouldn't try?

12:14Because he's now saying, like, there's no world in which I'm not going to try something. And I just think that's the attitude I wish people would carry when they go to new places, that it's OK to try something new and not like it, or it's OK to try something new and really love it and find out you like something. And I think we just get stuck in these, like, this is Chinese. It needs to be Chinese. This is Japanese. It needs to be Japanese. My husband is Jewish. I'm Jewish. He's Japanese. We have kids. That's not a combo you see a lot. Our kids are beautiful, you know? And I just think if we all just kind of melt together and just don't put these barriers on each other, the world is going to be so much cooler and tastier and more delicious. And I just, so I like that this is where we're headed in the city. Food needs to be good. It needs to be nourishing. It needs to be approachable. It needs to be nice. It needs to be kind. It needs to smell good. You know what I'm saying? So if you take it too far off the rails, it's no longer something.

13:14It's no longer a meeting place. It's no longer a table where you sit with friends. It's just kind of a weird, sterilized version of something that you like, you know? And so bastardize the recipe. Change things a little bit. Make it out of ingredients you have in your front yard if you're lucky enough. Like, do what you got to do and get it done and just, I don't know. Yeah, let them hate. It's fine. You have food. You have food to make anyway. You know what I'm saying? Exactly. That's my point. You have food to be cooking. Leave that shit at the door. Come on. Let's just have a good time. You know, of all the people that I've interviewed and one of the things I'm passionate about is reviews because for the most part in a city like ours where tourism rules, people look at reviews and it does mean something if you're in an area where tourists go because something big, but like during the middle of a pandemic, people were leaving one star reviews for stupid shit and it's like ridiculous. So I've kind of been exploiting that. But the number one thing that when I ask chefs and restaurateurs and I say, what do you think about reviews?

14:19They go, I don't read them. I don't read them because people that come into the restaurant that have an opinion about my food that I don't care about. It's like if it's for me, if I go somewhere and I call you after the meal and I'm like, hey, man, that was terrible. I didn't like it. Let me tell you why. Maybe you take it with a grain. You maybe maybe you listen to go, hey, I'm gonna make a change to that. But Karen from Skokie, Illinois, who really likes pay way comes into your place and is like, I didn't like y'all didn't make the pad Thai the way I like it. And you're like, I don't care. I'm not gonna make it the way you like it. If you can't fucking you're from Illinois, it was not banging on. I'm just saying you just kind of got to take that shit with a grain of salt, man. Yeah. Pay attention. I've always thought that it was a good idea to pay attention to the realistic bad reviews. Yeah. Degree. You can't you can't stare at them too much and let them consume you because it's just gonna fuck you up.

15:22But if you can pay attention from the constructive criticism that's given to you by somebody else, whether it be on Yelp, which if that went away tomorrow, I would not be fucking mad. And just I don't know, don't let it consume me. But learn from it, I guess. Well, I really respond. I respond to reviews for a living. Like that is literally so much of my job is I respond to reviews, positive, negative, whatever. And there are a lot of great feedback in this. Like if there's service notes like, hey, I wasn't greeted for this long or hey, my drink order, like things like that. I'm like, that's a solvable problem. Like that is a something we can fix. If you just did not care for this dish, that is a personal issue. It is not coming off of the menu just because Betty didn't like it. Sorry, Mary. It's not happening. So I think that people just want everyone just wants to have an opinion on things. And we have this. We have the Internet now that allows everyone to share, you know. I mean, so it's interesting because reviews are helpful as far as people that can fix things.

16:29So a review is really helpful if it's a service issue. But for creative people, people who are creative and need to step outside of the box and take risks, reading reviews from the general public will stifle that creativity. If I'm somebody, if I'm a front of the house manager or a bar manager or a service manager, knowing that a table sat for 15 minutes and didn't get greeted is an issue. And I want to know what's going on in that moment so that I can go back and I can coach the team. I can understand. That's good feedback. That's math. That's how you should get a greet within 15 minutes. You should have your first round of drinks within the first 20 minutes. Food taking an hour. I mean, I probably knew that that was going on. But if I didn't visit the table or manager and visit the table, that's all stuff that yes, that's all like one plus one equals two. I need to work on that. That's a measurable thing. Creativity and just how far you want to step outside the norm is not a measurable thing. That's a general public like versus dislike.

17:29And if you're an incredibly creative person, you don't need to see that shit because it will stifle your creativity. You need to be able to push the boundaries and say, this might be what the norm is, but I'm going to go a step beyond because I want to challenge it. I want people to come in. They're going to go. I never thought that this flavor and this flavor should go together. But holy shit, they do. This chef pulled it off. He fire roasted this and he did this to this and this is sweet. And he mixed them all together. And I've never seen anybody do that. Wow. Or the conventional person would say, you can't do that. Well, I just did. Sorry, dude. You know, here's your bill. Yeah, I think I do think I do think I agree with you basically 100 percent. Although I will say for me personally, I'm a super analytical person, analytical person.

18:30And there definitely is a place to dip your toe in the waters of your reviews and look at them. And like you said very well, if someone wasn't greeted for 15 minutes, that's something that we can do. Get everybody together. Let's do a staff meal. Let's talk about greeting our tables. Let's talk about building a rapport. After all, they are our guests and it's our job to make them feel welcome. But, you know, sometimes someone shitting in your cereal on a review board is going to do a lot for you, even if you are creative mind. And it's important to see that. It's important to look at yourself and be like, OK, this is what I want to do. This is what I want to create. This is what I want to accomplish. But don't get too far away from who you are, what you are, because if you go into it, everyone starts off with the map in their hand and the right way to go. And along the line along the way, you can sort of kind of, you know, move away from that path and do different things.

19:35And you can get super creative. You can find awesome shit. But if you veer too far, it's nice to kind of have that as a resource to reel back in and remind you what's important. You know what I'm saying? Like, OK, like I didn't need I didn't need so many weird gels and foams with my with my food. You know what I'm saying? Like, let's bring it back just a little bit. Let's still make it food. OK, like it's got to look like food. It's got to look like. Well, it's good. It's just good. And that's just one example. And it's quite irrelevant as far as my life and Clay's restaurant is concerned. But it's just good to some people can knock you down a peg and it can be bad. Some people can knock you down a peg and it can be good. So just pay attention to everything that's going around going on around you, you know, make sure you stay humble and and do what you want to do and keep your eye on the prize. I think that's almost like Jerry's final thought. Did you hear that? Like he surmised the whole thing. I love it.

20:35So because we were doing this and I'm going to put this out as a podcast, I'm going to delete the first 20 minutes of our conversation because it's it's you can't. I can't put that in an audio version. So sorry. It's OK. That's so trash of me. My bad, man. No, no, no. It's not you at all. After this, I fucking promise. All right, we're going to take a super quick break to hear from a couple of our sponsors. Guys, we're going to start off and we're going to talk about what chefs want. And the way this company started was they literally wanted to find out what chefs want and then they wanted to do it. And they've continued doing that. And if you don't use what chefs want, I don't know where you've been because literally every restaurant should have what chefs want as a vendor because they carry everything. I just bought from them last week Hawaiian black sea salt, duck breast and squash blossoms and English peas. All of those things for a chef to come in and do a tasting plate.

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23:43They help me so much. I have so many different events that I work with that they bring me different colored linens for there. You know what? They're just amazing. Brett, our driver, I have him on speed dial. He's on my cell phone. He helps us out if we ever miscalculate what we're needing. They're just such a great company. Check them out at Cytex.Corp.com or follow them on LinkedIn. They're looking for people right now. If you want a career in the textiles industry, if you want to start working for Cytex, you can go right now and apply for a job. They pay well. They love hiring women and leadership minorities. They're an equal opportunity employer. They're awesome family owned business. And you should support them through your restaurant. They're based in Kentucky and they're just good people. So Cytex is your company for linens, tablecloths and uniforms. Check them out now. So let's let everybody in that you are the chef at PunkWalk.

24:45And PunkWalk is a new concept by yourself and Chef Clay Greenberg, formerly of Silo, formerly of Virago. So you've been in town 11 years. You started cooking in East Nashville. You're an artist. You have a passion for what you're doing. You were working at Silo under a chef. I'm going to say her name, Kristin Barrington, who's been all over town. She's amazing. I'm a big fan of Kristin. And one of the things that you said was, hey, make it right or make it twice that she was putting out food that had to look good, had to be right. And I think those are fundamentals. That's a fundamental to me that you have to understand. It's like full hands in, full hands out. I'm all about my fundamentals, dude. Yeah. I mean, that's the thing. We can all be crazy, but you have to execute fundamentals to a degree. So you're there and then you guys had the idea. Hey, look, let's do this thing called PunkWalk. It'd be a lot of fun. You're going to do a pop up on March the 2nd at Silo.

25:48Of course, there's a tornado that night for some unforeseen reason. You guys didn't do it. The next day, Silo's gone. Windows blown out. The whole restaurant's just basically trashed. And from there, you guys decided, hey, look, we're going to do this new concept called PunkWalk. It's going to be in Sylvan Supply. You're going to open it in August, hopefully, your actual brick and mortar. But you're doing a pop up this Saturday at the HoneyTree Metery from 6 to 10. Did I catch the listeners up? Yes. Yeah, for the most part, that's exactly right. OK, so this Saturday from 6 to 10, there's going to be live music. You can drink all the mead that you would like to consume. And what are you going to be cooking? What example of PunkWalk are we going to be popping up? I mean, this is just going to be sort of very simple, very approachable. It's Xinjiang lamb skewers, which is like a northern Chinese dish.

26:48It's got a lot of it's very interesting. It's got on one side, it's got special and peppercorns. It's got your stuff that you're used to coming across. And then they throw cumin in there and some other almost Middle Eastern spices. So it's kind of an interesting dish in the sense it's a lot of it's an amalgamation, I guess you could say. And then doing some pretty classic Japanese yakitori. But but awesome. I mean, you know, nothing's wrong with doing something simple, man. Of course. And then we're just kind of going across the board as far as what we like flavor wise, what we would want to eat, man. That's kind of, you know, you're proud of what you're proud of things like that. So that's kind of what we were trying to do Saturday. What's the number one compliment somebody could give you? Somebody is there the night and they say, hey, man, I heard you on national restaurant radio, whatever. What's the number one comment? What means the most to you when people tell you something positive about yourself or your work or whatever?

27:48I think just thanks, man. You know, just, hey, you're here. And that that that's awesome to me. I you know, I don't really quite know how to answer that question. Like I said, this is really honestly my first go around at this. I'm really honored that Clay allowed me to sort of stretch my legs creatively and and and chose me to do this. But I was capable of doing it and stands behind me. And just the fact that people show up is enough. They don't have to. They could be anywhere in the world right now. Not to quote Jay-Z, but they can be anywhere in the world right now. And they're right here with me. You know, so that's kind of just cool in and of itself. I'm fine with that. I don't you know, I don't need I don't need people pat me on the back. You're here and you're smiling and you're eating my food or our food rather. And yeah, that's yeah, I guess that is my answer to the question. Just be here. Just be there and enjoy it and try to have the best time you can, because that's why we do it. You know, cooks are just I don't know, they're kind of psychotic in that way.

28:48They just get off on making people happy with no return. You know what I'm saying? That's kind of the job. So I love that you referenced Jay-Z. And one of my questions for you was also going to be who what music do you listen to? Because punk walk, I assume you listen to. I love punk. Yeah, I love punk. I grew up skateboarding. I'm skateboarding my whole life. And punk is it's a counterculture. At least it was. It's in the Olympics now. But yeah, I love punk music. I love skateboarding. I love hip hop. I used to do graffiti a lot when I was a kid, got in trouble a couple of times. Victoria. So yeah, hip hop and punk, probably. There's nothing I anything. I won't listen to New Country. That's the only music I won't listen to. I hate it. I think that's a fair assessment. I also don't really think it's fucking trash. I mean, listen, I love like Casey Musgraves, but that's not like down home New Country to me.

29:53I mean, I don't know. There's good people out there. But yeah, hip hop and punk. That's probably my favorite. I love hip hop and I love punk. I mean, shit, if you ever do a music podcast, call me up. We can talk about punk and hip hop all day. There's a million of those. That's true. What's your favorite restaurant in Nashville? If you were choosing, you're going out to eat, taking your favorite person. Where are you going? Man, honestly, probably going to two times. I love that place, dude. It's so it's so chill. And like you just sit at the bar and just kind of like just let the calories take you. You know what I mean? You're probably one of the people who have answered that question that way. Just let your fucking eyes roll back. Yeah. 210 Jack, East Nashville, Jess and Trey. That place is so good. Obviously, that needs to be a top 10 list. Because, you know, who knows?

30:54Depending on what I consumed that day, it could be a different answer. I don't know. But right now, it's probably 210. I love that place. And Jess and Trey are really fucking awesome people. So anytime you can support an awesome person doing an awesome thing, I'm all about it. They were my co-hosts two weeks ago on our new podcast, Talk and Shift, which is on Sunday night. The next one is going to be Sunday, August the 1st. I'm still working on my co-hosts because I've got people already in line. I just want to make sure I can announce them and verify everything. But next Sunday night, August the 1st, we'll be doing Talk and Shift again. And Jess and Trey were my co-hosts with Mikey and Brian from Mockingbird. And we had so much fun. Like Jess is everything. I just love her to death. Yeah, they're great, man. They got their heads on straight. Yes, they do. It was really unfortunate to hear about. I mean, there are a lot of people that definitely ended up bolting the shit into the stick during the pandemic.

31:54It was really unfortunate to hear about Green Pheasant. Were you there? Did you work there? Yeah, dude. I got in there early. I actually helped clean the floors and shit while construction was going on. Oh, wow. Yeah, because they had a kitchen staff and not a kitchen to cooking yet. And so they allowed some of us to come in and help the construction crews clean up and stuff. And just like sweep and like clean up trash and things like that. So, I mean, I was OG. Yeah, Green Pheasant, that place is great. It was awesome. Wasn't it beautiful? I got to eat there a couple times. It was fun. The amount of dedication and work that went in there, that went on in there was just, it was awesome. It sucks that it didn't work out. It's a tragedy because that restaurant was amazing. But you know what? For all, everything has a reason. I'm sure something, you know, give them more time to put time into doing something else. And maybe they needed the time off. I don't know, but I think everything happens for a reason. Yeah, man. When life closes the door, it usually opens a window.

32:55They're all good. They'll be fine. They'll do something good. Well, awesome, man. Well, thank you for coming on today. And ruining 20 minutes of the beginning of the fog. You didn't do that at all, man. I stopped it and been like, let's fix this before we move on. I was just trying to bear through it and I was like, this isn't going to happen. So, yeah, we're going to put this out. If you watch it on YouTube or on Facebook, you can see the first 20 minutes and you can get through it if you want. The actual audio podcast will just be the last 30 minutes. Oh, I'm going to go watch it and I'm going to hate myself the entire time. You're going to get from this part and you're going to go. That's who I am. I'm going to go pour up a bowl of Cheerios, watch the first 20 minutes and just shake my head incessantly. That's OK. That's a thing. You know, sometimes you got to do that. It's that bad review I was talking about. I was going to say you might be able to learn from it. Well, man, we look forward to seeing you Saturday night.

33:58I'm going to try and make it out. I don't know if I'll be able to, but I'm going to try. We've got a really busy night at the restaurant, so I'm going to probably be knee deep in parties and fun times. But I'm going to try and make it out if I can, maybe after the shift because I can get out like eight or nine. But thank you so much for joining us. One of the last things that we like to do for every episode is you get to take us out. You get to say the final word. You get to whatever you want to say to the city of Nashville. The chefs and restaurant owners listening right now, the general public, whoever listens to this podcast, whatever you want to say, as long as you want to say it, the floor is yours. Take us out. I'm going to start by saying be nice, be kind, be friendly to people that are around you because that's what we need to do as human beings. Secondly, I'm going to say come Saturday and eat some food because there's a nice human who wants to feed it to you. Thirdly, I'm going to say I can't wait to see you all at Punk Walk. It's going to be a really good time.

35:01There's going to be fun drinks to be had and good food to be eaten. And fourthly and finally, I'm going to say thank you to the both of you for talking to me and allowing me to talk to you. Sorry about the first 20 minutes. I'm going to hate myself forever. And yeah, this is a lot of fun. This is my first time ever doing something like this and you guys really made me feel important and cool. So thanks for that. Everybody likes to feel that way. So and thanks to everybody who tuned in and thanks for everybody who listens. And we hope to see you real soon. Deal. All right, man. Thank you so much. And it's our absolute pleasure to have you. It's so nice to meet you. Pleasure was all mine, I assure you. No, no, the pleasure was all on this side of the table. Thank you, Grant, and thank you to Clay Greenberg, who made this happen. And we're going to we're going to get Clay on the podcast. It's going to happen and we're going to talk about all the things. So thank you all for listening. Sorry about the little differences in the sound and all that stuff.

36:04We're getting it together, but thank you for listening and we hope you're being safe out there. Love you guys. Bye.