#theroundup 10-9-20 LIVE from Otto's

00:00Welcome to Nashville Restaurant Radio, a podcast for and about the people of the Nashville restaurant scene. Now here's your host, the CEO of New Light Hospitality Solutions, Brandon Styll. Hello Music City and welcome to the Nashville Restaurant Radio Roundup. My name is Brandon Styll and I am joined live for the first time ever looking at you, Delia Jo Ramsey. She's the editor of Eater Nashville. How you doing Delia? I'm good. I'm happy to be outside of the apartment like one-on-one in a new space introducing an exciting new space to Nashville. I think like we're not in normal but we're in it's sort of normal and it's exciting to feel sort of back in that, you know. Why don't you tell people where we are? We are at autos in West Nashville Sylvan Park area. West Nashville Sylvan Park Nations area. So we're at 43rd Avenue and Charlotte Avenue right there on the corner. Used to be a like an auto. We have Louisa and James Green who are going to come on and tell us all about it but they're going to open on October the 10th this brand new bar and we are so excited to kind of give you a first look and to be here live talking about it but I need to ask you and the world a question.

01:41When I do an intro, when I talk about the intro and this is something that my wife called me out on the other day and I'd like your opinion and I'd like for you the listener the watcher to let me know what it is. I do an intro and I say hello music city and I kind of have fun with it right city. My wife said I don't like how you say city because you say city you don't say city. So I would like to know from you out there listening do you think the intro should be hello music city or hello music city? Maybe we should bring your wife on and she thinks it is. She will tell you. I know what she thinks it is. City. You think city not city. I don't care. We'd like for you to come in and let us know that you're here. We see that there are people on right now watching. Tell us right there in the comments. Delia Jo Ramsey is going to be manning the comments today so she will reply to your comments. We'll put them up on the screen.

02:45Let us know what you think and that's going to bring us in. We normally would talk about our weeks right now but this is I want to talk about something else. Okay. I want to talk about masks because the first time that we're doing the show wearing masks I am four and a half feet away from you. Yeah. So we're not exactly six feet apart. We are socially distanced I think but we're wearing masks and I was kind of getting ready for this and I thought which mask do I bring? And then I thought I have multiple masks. I don't know which mask to wear. Which one do I sound the best? And then I thought am I the only person who has this issue? Am I the only person who leaves the house and I'm like which mask should I bring? So I brought all of them. I brought all of my masks and I want to talk about masks today because you're wearing one of my masks right now. I still want one of your masks. I'm like I'm of the opinion that I was super stubborn where I was like I don't want to spend money on masks because I don't like this. So I wear the same mask every day and then like now I have mask me and because it's because I wear the same mask every day and I don't want to have a mask wardrobe. You wash the masks right? Not as often as I should probably.

04:00Oh okay. So now that's that's real. That's honest. And now they're drying. So I brought my non-favorite mask with me. Then you were like this mask is great. This mask is actually the best one. All of mine I feel like I can't breathe. I'm like inhaling into my mask. I'm talking with you. This feels like a good mask. Tell me about this mask. That is a 32 cool. Is that what it's called Luisa? First time I've heard on the show with other people in the room. 32 cool. My wife picked these up at Costco and it's like really super soft. It's like a one size fits all. You can hear your voice and that's a great mask. My face is too big because I'm a giant. So that doesn't really fit me. It looks kind of fun. So this is my widespread panic mask. This is a widespread panic mask for those of you who don't see the mask. You see the mask. I think this is Mikey or Jojo, one of the guys in the band. She said it's hard to hear you. I gotta like speak up with my mask on.

05:05Hi Stephanie. Very nice. So here we'll do it like this. She said city. Stephanie said city. Okay that is my sister. Stephanie I'm sorry. I'm gonna I'm gonna speak more directly into the mic because the mask is meeting my already not loud voice. I'm working on it. She is driving down the interstate home coming home from Florida. So this is a good test to see how it sounds in a car. Yes I'll speak closer. So this mask is like it's huge and it covers my entire face and I can speak in it but I have a beard so when I start talking it goes it always comes down comes down. I have to do this 87 times a day. So then I got this one right here. I have yet to even wear it but we're gonna try it on. It is tiny. So this is my Thompson Station strong mask and this was a gift from Brian Stover who is the alderman for the city of Thompson Station. He also works for Cisco. Gary what did you say?

06:11Hey Gary how are you buddy? So we are this this mask is not bad. It kind of covers my whole face. I can breathe. It's good and then we have this company called Masked. M-A-S-Q apostrophe D and this mask right here has an insert. So on the inside it has like one of these little inserts. So this is like the super good. You can take the filter out. Yeah and then you put this guy on and it has this has a metal on the top that you can yeah that you can clasp into the nose but you can't hear when you talk with this thing on. No you can't. That's not a podcast mask. This is not a podcast but if you're on an airplane this is the mask. And then my buddy Chris Krantz everybody calls him Speedy. Uncle Nearest. He gave me some masks and this one's great. I wear this one the most. So I keep the mask on Brandon. I love it. I love it. So my question is so I have like different masks to wear for all different times and I just didn't know if other people did too. So if you're out there and you have a mask that is like amazing that you love that's a different kind of mask or something that's unique or you have a company that makes masks let us know. Put in the comments who that company is and we'll have to check them out. Yeah I just didn't know if I was the only person in the world who has like multiple masks for different scenarios.

07:47I'm working on it. I just I've been stubborn and my prettiest mask my friend got me and it's a beautiful like pink mask with sparkles on it but it doesn't match right now so I didn't bring my pink mask because it clashes with the red shirt. You don't want to clash. I don't want to clash. Because like you say every single week you can still be pretty with the mask on. You can still be pretty with the mask on. I know. So we're gonna start something on Monday. I'm gonna put a post up of us a selfie. Yeah. Pictures of us with masks on and we're gonna do hashtag mask up Monday. You can still be pretty with the mask. You can still be pretty with the mask on. Take picture yourself with a mask on. We'd love to see how you are pretty with the mask on. Absolutely. All right so that was my just initial thing. I want to find out do I need to say hello music city. Stephanie said city. Okay so hello music city. I mean I'm from Alabama so I can hardly like tell someone how they should pronounce something but someone said city versus city.

08:49So I'm just. I love it. So we've got a lot going on in the city right now. The city. Yeah. I don't say city. I say city. We have a lot happening in our town right now and we can't we're gonna get to we've got a great show today. We're gonna speak with the owner of Miele. Seema is gonna come on the show. Really excited as our local legend. We've got a very cool episode of What's the Delia we're going to talk about later. We're going to talk about what's the Delia with non-alcoholic beverages and we're going to talk to James and Louisa here in just a moment. They're going to come on and tell you all about their new bar over here in uh well they're going to talk about kind of what part of town they're in. We don't even know what this is. It is 43rd. They're going to have to eat. They're going to tell us what they're going to drink. It's going to be they're going to tell us everything. Yes. So first steps we actually have beverages too. Yes. I have got a water and a coffee. I went to headquarters which is their other business before I got here. Six blocks. Six blocks. So we're going to bring them in here shortly. But first of all Delia how was your week? My week was good. I'm getting settled into my new place.

10:08Yeah. My cat's getting settled into my new place. I'm tired because my cat is also not getting settled into my new place. But um no it's good. I met uh some kids last weekend. It was an important milestone in a relationship. Oh so you met his children last weekend. Yeah I did. Did it go well? I mean I think it went as well as could be expected. Like I think the important thing for me is like I am not trying to be anyone's mom. I'm just like any additional people that bring good into your life. I'm all about that you know. Yeah. So I think it was I think it was good. That's a new it's a new challenge for you for sure. Any good dining adventures out there? Um I've just been doing pop-ups. I feel like I did like five pop-ups last in the last week. I did um the national jam company pop-up with Brendan Frone. Oh my gosh your hamburger. The truffle burger. One of the most amazing looking things I've ever seen. Yeah the truffle burger. The footlong fries. He like reconstructed potatoes to make them a footlong. Um. They looked like out of control. We got the last order of fries. It was super super cool. Um I went to Julio um. Fernandez. Fernandez pop-up at Chopper for his taco truffle on Sunday.

11:22Good stuff. Very very good. Very excited for him. Um excited to see what comes next from him. So I was I thought I was frequenting the pop-ups last week. So and then today I had the continental opened for takeout and delivery only with Sean Brock and I picked up the first actual takeout order from them. So you were the very first. I was the very first customer. That's exciting. Yeah. And? It was fantastic. I mean it's like gilded takeout plating. It was and this was for lunch. Like it was insane. Like just everything. A sandwich. Like a scrambled egg. Like salad wrapped in an omelet on a sandwich with white truffle mayo. Okay yeah. Insane. Insane. My wife was watching uh Eddie Brock's face or so her Instagram yesterday was like um we have to go to this new restaurant. It looks amazing. The thing is we can't go but the takeout like he's been just so focused. He's such a focused person you know and so for him to have to open takeout only during a pandemic like the takeout plating is immaculate. If you look at his social his caviar presentation looks like a record player. Like I'm dying to have it. It's a caviar presentation.

12:39It looks like a record player and I'm like I can't wait to get dinner. I'm gonna give you something from my buddy. We're gonna try something new. What are we trying? A different mask. Oh you like change masks every time? Yeah. You get your very own Uncle Nearest mask. Not a sponsor but since he hooked us up with masks this one stays on my face really well. I know I just keep pulling them down. Yeah so it's a one size I don't so they might stay on the face a little bit better while you're talking. Yeah yeah yeah. So I feel like you keep having to pull it. I know I always have to go maybe my face moves a weird way when I walk down I go. Well there you go. Well that sounds amazing. So I'm full. I think I've gained also eight pounds since my new relationship and everybody's like you look really happy. I'm like do y'all mean that? I mean I wouldn't even notice. I put on like 10 pounds just because I eat ice cream every night like a fiend. Your week's been good? Mine was amazing. We are just interviewing people like crazy for the show this week. Having the mental skills coach for the Philadelphia Phillies was just awesome. It was so positive having that conversation with Hannah Heusman. Just going through her mindset was really cool. So if you didn't catch that show it was out on Monday and then Fleming Wilt who's the president and CEO at Christie Cookie was so nice talking to him just kind of what it's like to be at the helm of a company that went through a pandemic as well as a tornado which actually tore the roof off. So what do you do that night you get there and you're looking at it like how your brain has to move was really fascinating to talk to him about what that was like. Next week we are going to have BJ Luffback. He's going to be on the show on Monday.

14:40He is the owner of Pinchy's Lobster. I did. I went there that day. I interviewed him and then I went there. I didn't eat the hot lobster roll. I went lobster mac and cheese. It was fantastic. He brought me a lobster stew. It was amazing. It was awesome. He's got a neat little place over there in the factory in Franklin. He's going to be on the show Monday. He was one of the first food trucks here in town with Riff's Fine Street Food. He was the first president of the Food Truck Association. In 2011 he was doing food trucks. He was Funk's soul brother. He's got his Korean fried chicken. It's amazing. Yeah. I've had it like the Iron Fork. He is an interesting guy. He knows all the things. Self taught 40 years old decided hey I'm going to start a food truck in a time when food trucks weren't a thing. So his story is really unique. I can't wait to share that with everybody on Monday. And then I've got Tabor Lucky who is the owner of the Corner Pub.

15:50So not the Corner Pub. All of the Corner Pubs. He's got four Corner Pubs and an esquina cantina. And we talk about the Corner Pub versus the original Corner Pub and what the difference is. He brought his Director of Operations Cory on the show with him. So we had a good conversation. Just kind of got to know all about him and just lots of positivity. Lots of good things going on. I think that when the weather is like 70 degrees and sunny every single day, I don't care what it is. I just am happy. It brings out good vibes. I've been walking four miles a day just because I'm like I just want to be out there. It's nice. It's just nice out right now. I can play football with the kids. We're playing basketball. I'm like doing meetings outside. I know I sound winded right now, but I'm walking because there's no way in hell I'm going to be sitting inside having this conversation. So that's been an absolute thing. So I know that we're going to get to Seema here in just a moment. She's going to come on in the next five minutes, but we are going to go ahead and bring in our hosts, Louisa and James. We're going to do a little bit of shuffling while they get in here and sit down, but Louisa and James Green. You guys will be in the interview with Seema when she gets here, so you can kind of hang out with her and say hi. Hi, I love Seema. She gets to be on screen a little bit longer. So now we are welcoming in Louisa, James Green, who are the owners here at Otto's. Welcome. Thank you. Thanks for having us. I'm going to move the microphone a little closer so that we can all hear. Stephanie will let us know how this sound is. Stephanie, let us know how this sound is while you're out there. So guys, how long you also own headquarters? True.

17:44And then when did you guys open headquarters? We opened it in November of 2012, so we're going to be eight next month. Eight next month. Yeah. And how long has Otto's been in the works? Well, I had a dream when I was probably 19 that I wanted to own a bar someday, so many years. So we're literally sitting in your dream come true. Yeah, I hope so. Were there masks in your dream? No, this wasn't part of the dream. So how did you find this spot? This is an old garage. It's an old garage. So we wanted to be on Charlotte Avenue. We live in Sullivan Park, so we knew that there was a need for kind of a chill place to get a cocktail, because as much as I love the bars around here, they're mostly beer oriented. So we've actually been looking for a couple of years. This location came up. It was the right size. There was lots of parking in the front and the back. Our landlords were willing to work with us, and they were really fair. So it was kind of just across the board, just a really good match. That's awesome. Yeah.

18:56Did you do this yourself? How much of this stuff, James, did you build in here yourself? About everything, except the plumbing and the HVAC. I had my best friend, helper Elijah, Stephanie's husband. Couldn't have done it without him. A little shout out to Elijah Caldwell. Yeah. And my brother-in-law. Yeah. My brother. So crazy. But yeah, pretty much just me and whoever I could trick into helping me. I was going to say that the leather door handles are really cool. I like those. Elijah did the leather. Elijah, that was all him. There you go. I'm talking about. I found out the one thing I didn't do. So what are you going to do with food? What are you feeling as far as tacos and food here? What's the vibe? So we're starting with, I love nachos. It's my favorite food. I know you like some chips, and we're doing chips and queso. James is a really good cook, so we're doing some tacos. Yeah, we're calling them 80s tacos, like the hard shell ones like your mom used to make. Yeah. Like we actually like form the tacos and make them. Yeah. Ground beef. Yeah. The shredded lettuce. Yeah. I mean, those are delicious. Yeah. And they're delicious.

20:19Really good. So that's kind of like the main thing. We're just going to grow from there. We have molitas. That'll be one of the main things we're starting with. Yeah. Yeah. I'm from California and love Mexican food. Yes. So yeah. So like proper California Mexican food. Yeah, totally. What part of California are you from? I'm from Oakland, California, but I lived in Santa Barbara. Yeah. All over. How'd you get here? James and I met. Yeah. James was living in California going to school, and we met. I was his bartender. Really? Yep. Tell us. Wow, he was best friends. Were you a guest at the bar? Really? Yeah. And you like picked up the bartender? Or did you guys work together? We've been together 17 years, which is crazy. Who's guest at the bar? Well, he was best friends with the door guy. The door guy was my roommate, and then he introduced us. Yeah. And then we became roommates, James and I. We went to this cool Max and Bud Light party. That's when we actually really met and hung out. Yeah. They gave us like free tickets to this thing, but the bar was kind of like dirty, and they kind of were like kind of squeezing the tickets as they were handing them over to us, because they were like, we don't want these punk rock weirdos coming to Max and Barty. They were like, yeah.

21:45Yeah. We got like three Bud Lights, and we bounced. Yeah. So you open Saturday, October the 10th. What are you going to be open? Lunch, dinner, all day? What's your, what are your hours going to be? This weekend, we're just doing five to ten, just on Saturday, and we're going to be moving into brunch on Saturdays and Sundays eventually, and so it'll be on all day, Saturday and Sunday thing. Okay. We have like a big screen for football games. The screen's not on there at the moment, but- So it'll be going in that space right there. Yeah, like a projector. In that marquee sign. You guys can't see it, but it's right there. Yeah. It's okay. It's messy. Yeah, so yeah. And then we have a big back patio, which we're hoping for really good weather a lot of the time, so. Yeah. You have these huge doors that open up into the back patio. I love just the whole setting in here. It's got a very local, fun, cozy bar kind of a vibe. Cool. And it used to be an actual garage, right? So this used to be, how long ago was this functioning garage? Right before we took over the lease. Yeah. Yeah. Really? Andy's auto service, and he retired, and then the landlord just said, I don't want to have a garage in here anymore. Let's do something different. And so like there's wood that you have to create like these wooden covers, I guess, that were like the bays where the car would come in and then- Elisha did that too. Elisha did that too. It's a really nice looking here. He's gonna like slash my tires. Elisha, I called him before him and he said, make sure to mention all the things I did.

23:28Nice. That's what it was. No, I just think that was so cool. Did you guys have to like get like, was there the whole car lifting? Like did you get rid of that? Where'd that go? That wasn't here, but there was like an office right behind us. So we completely gutted the space and then James did all the framing and all of the- The framing looks wonderful. Thank you. You really notice the framing when you come in here, don't you? Yes, I noticed the first thing I did. I was like, the framing is out of control. It does look really good. I got complimented on it by the HVAC guys, so I was like, thanks. I would compliment you on every single aspect of this. This is amazing. Yeah, it was fun. I built the doors, me and Elisha pretty much, and then built the bar. There we go. So the bar over the bay, the oil pit was just left over wood from the bar. Oh, nice. Okay. Sweet. So let's talk about your beer and cocktail selection. Specialty cocktails, I assume. I am drinking, so our What's the Delia today is going to be What's the Delia with non-alcoholic beverages. I'm a non-drinker these days and forever going forward. So when I go out to bars, I like to say, I don't want to be left out. So I don't want to be the guy that's like, oh, I'll just have a water. I like a tonic and soda, but I love when somebody has a good mocktail.

25:01And you guys have this. Maypop. This is called Maypop, right? Yes. So Maypop is a local company. The guy who started it, his name is Matt, who's amazing. I think he worked for, I'm not going to say because I don't know, but he worked for a beer company in town. It's delicious. I get it at the farmer's market every week. You have it on draft. We have it on draft. I know. We're really excited. It's really good in Palomas. It's really good with vodka sodas as a substitute. So my go-to cocktail is the vodka soda, and this just kind of elevates it. Yeah. This is like a grapefruit orange flavor. And it's good for me because I can get a pint glass with something. It kind of looks like a white car. But I'm okay with that because it's not just like a water or a tea or a Coke. It's something different. So what else are you doing? I mean, local, I assume, is a big driver. Yeah. So at headquarters, we do a lot of local stuff. We try to keep things really local, and we're going to try to do that here too as much as possible. We have some really great cocktails made with local bourbons, and we're trying to bring in as many local elements as possible.

26:12We're going to grow into, probably next spring, we're going to have farmer's market cocktails. So whatever is totally at the farmer's market, herbs, fruits, we're going to create a daily or a weekly special around that. Yeah. Nice. It's delicious. Now where are you on, you already have an Instagram and a Twitter and all of that stuff going for autos. How can people follow you? Instagram is the best. I actually don't have a Twitter yet. And Facebook, we have a Facebook, but I'm mostly engaged with Instagram right now. It's at autos, O-T-T-O-S. Autos bar. Autos underscore Nashville. Yeah. Okay. So at autos underscore Nashville. It's O-T-T-O-S. The name autos. What is the name autos for? Well, it's because it was an old auto mechanic. So there's that. So it's a kind of plan words. And James and I, our favorite bars have always been somebody's name. George's. Yeah. All the bars that we've always loved have been people's names. Brown's. Brown's. Yeah. Dino's. We love Dino's. Yeah. So I think having a name is kind of like, it's okay for, it's like women can say to another woman, like, let's go to autos. It's not like some super masculine thing and men too. Yeah. It just kind of, everybody feels. Yeah. Short and simple.

27:34I love it. And it's an auto, it was an auto store. I mean, autos. It's complete sense. It's the coolest name ever. And this bar is super cool. I love the chandeliers you have. Will those be considered chandeliers? I think so. Light fixtures? Yeah. Where did you get those? Did you buy those or did you like get those from like an old church? We're hoarders. We really like to go junk collecting. So there was a staging company in town that went out of business and we got those and then we got these little tables, the little ones with the wood tops that came from a dive bar in East Nashville. You can still see the cigarette burns from years and years, these tables over here. Nice. Yeah, those two tops. And we got these booths from International Market when they closed down. So yeah, we tried to incorporate some Nashville history. You know, we got this when they tore down the old Greyhound station. I was working across the street on the roof of this old church and I could see it in the pile of rubble. So I just ran over there and threw it in the back of the truck. And that was like, I don't know, 10 years ago. And this has been in my shed ever since. We got to bring it here. It's perfect. Yeah, it makes complete sense. It's a nice background. So if you're listening to this and it's Friday morning and you're on your way to work, go back and check out the video on Facebook and YouTube and you'll see where we're sitting.

29:02There's a really cool kind of booth that they have. And then behind it is a sign that says maintenance center. And it's kind of an old school particle board sign. Is it a particle board? It's like a plywood and hand painted. It's a really cool kind of piece. It covers an entire wall. It's actually a really nice framing job. Very good. So yeah, what does anybody else need to know? What do you need to know? What does anybody coming here need to know? They need to wear a mask? Yes, definitely. So we're going to be having a mask mandate, of course, unless you're sitting down. And we're going to be at half capacity. So we can only have 45 people at a time. Get here early. Yeah. Yeah. And just be cool. Like no, no, uncool. So speaking of, speaking of, yeah, I mean, you can lead into that for sure. I was tagged in a, I think it was a Reddit post of someone at your coffee shop. Was it yesterday, this week? It was two days ago. Yeah. Of someone that did not want to wear their mask. So speaking of just like being humane and kind. Yeah. Like what happened? Do you? Yeah. So he comes in and he normally doesn't wear a mask. I don't know him, but he has been around and yeah. And he came in and my employee said, you know, I need you to put a mask on. And he just had a meltdown and it was captured by about eight different people. It's out on Reddit and Twitter and yeah, it's out there. Yeah. And then he wouldn't leave. He insisted on staying. James, I actually wasn't there. I had, I got a text from our manager and she was like, Hey, there's a situation down here.

30:54And I was just at home. So it's really close by. So I just ran over and he was just the opposite of cool. He was being really, and he was completely uninformed about the mandate yelling at everyone. Threatening to sue us. Yeah. Saying he had a medical condition, but he also rode there on his bike. So it also smokes. I was like, he just, he was just, he had his camera up too. So he was filming and he just wanted to be like some weird hero guy with the camera that goes viral. And to me, I was just like, don't, just don't be that person. Like on either side, you know what I mean? Just be cool and respect the right. Nobody wants to be like this, but we're on the road to be safe. Yeah. And my stuff is considered essential. You know, it's like, I don't want them to get sick. I don't want anybody to get sick. You have a small space. Totally. You have to wear your like to interact with someone. Yeah. I mean, we have all the, you know, the stuff. Yeah. All of that. But yeah, it's like no good if somebody comes in sick. So yeah. And if he gets anyone in there sick, we have to close. And then, you know, I mean, it's killing people. It's beyond one person at that point. It's, I might need to stand for myself, but then you're potentially like risking other people and business. And if you have to sit down for a while or a long, like it's affecting music. It's such a, it's such a hard thing to see. And I'm like, it's just disheartening. Cause I think if we're all in this together, we all want our city to be back to what it was, even if we don't like wrestler heads and like the BS with it. Like we also want like the city to be economically sound and everyone like the business owners to be profiting and happy and like successful with your reopening. So it's so hard to see things like that. I'm like, I don't want to be the poster child to that. And you don't want to be the poster child to that.

32:43Yeah. It's so negative. Yeah. I wish it had never happened, obviously. But I think people are really fed up with everything and, you know, just, we got to wear our masks right now. And that's sorry. Not sorry. We just have to. Yeah. Yeah. I mean, it's, I think it's the polite and respectful thing to do really everywhere you go right now. And I mean, like this conversation go many different ways and it just gets so frustrated sometimes at the other side of the, the conversation. Yeah. Like it's not that hard. I have, I just showed five different masks that I have to wear at all different times. They're on wash, they're all, they're on cleaning. That, you know, you can wear to be respectful to other people and everything that you do. I mean, just, just wear the damn mask. Yeah. And if you don't want to wear it, stay home. You can wear it for three, it's like I walk in for three seconds. I get my coffee. I go back to my car. I don't have to wear it anymore. Exactly. I can pick up my to go food today. Like I wear it when he brought it to my car and then it was gone. Oh yeah. We got company now.

33:46Yes. We have Seema coming in. You guys want to hang out for Seema's interview? Yeah. I love Seema. All right. We're going to bring in Seema. Okay. Yeah. There she is. All right. Seema. Hey. Hi. How are you? We're great. How are you? Fabulous. Thank you for having me. You are live right now on Nashville Restaurant Radio. And it is myself. We got Delia Jo Ramsey and then James and Louisa Green. Hi Seema. Hey. How are you guys? Good. How are you? Good. I need to come see Otto. Yeah. Come up. You can see it right now. We are here. You are. It is the backdrop. Awesome. The Instagram feed looks great to you guys. Oh, thank you.

34:48Yeah. Good job. Thank you. So we're so excited to have you on today as our local legend brought to you by Mobile Fixture. So we like to highlight people that have been in this business and you are the owner of Miele over here. What do you call the neighborhood that you are in? Are you Nations? Are you Charlotte? Are you Sylvan Park? None. I don't know. I think we're confused. West. West Nashville? We're all of the above and none of the above. We're like on the board. The best. I mean you're right across the street from Hattie B's. Yeah. I think that's probably the best landmark in all of us. The best way to say it. We're next to Hattie B's. We're right there and right behind Bobby's Dairy Dip. Yeah. Off of Charlotte but on Charlotte. So how long have you been open at Miele? So September we celebrated 12 years. So we've been, we were the only light on in this neighborhood when we first opened and it's definitely grown up around us especially in the last five years. That is fantastic. And you are, are you open right now for business? We are. So we are open now, open air only. So we have our barn which was our event facility as well as the patio. Dining, open air, covered, heated and cooled and then we're doing takeout and we're doing delivery. So big changes since COVID hit for Miele. Yeah. So have you changed your menu or what does your menu look like now? So it has changed because a lot of the food that we served before was not very takeout friendly or you know wouldn't be optimal, wouldn't be representing us as well as we'd like to be. So we actually, we have a burger on the menu. We had a steelhead trout sandwich on the menu. Crisp potatoes that are cooked in vinegar and then crisp and fried. So there's some things that are much more casual and a little out of kind of the focus of the concept on the menu but travel great and really speak to a whole family getting dinner for takeout instead of just maybe a couple coming in for dinner. I love that. Yeah, adapt, adapt or die right now, right?

36:55Right, that's what we have to do. Seema has my favorite patio in Olive Nashville. You had a lot of birthday in the barn too. Yep, I had a big birthday at her. I remember eating at Miele and I haven't been there in a little while and I definitely need to go back which is why we want to highlight people like you. If you haven't been to Miele in a little while, they're open. Go check them out. Sit in their open area and then you said you're doing lots of takeout and delivery too, right? Yeah, a ton of takeout. We're doing these Sunday suppers that are designed for like two or four people. So just Sunday dinner taken care of, order in advance and it's a supper. It's not again like super typical Miele food always. It's steak and ale pie or this week it's a chicken tagine. So some fun for the kitchen definitely to do something different but great takeout for like our whole family as well as even just like a couple. So how can people find you? Your website, how do people place these orders? So the website, if you go to MieleRestaurant.com, great. It'll direct you to the ordering page or you can go to TOC which is our reservation site and you get all of your delivery information through TOC as well. Excellent and that's M-I-E-L. Yep.

38:13Restaurant.com. And you, where do people find you on socials? It's Miele Restaurant on Instagram and Facebook and Twitter. Okay. Yeah, easy. I know. Is it possible to walk in and get a table or should you make a reservation? You know, you typically can walk in and get a table but we only take reservations right now for the barn so if it's nice weather that patio is perfect to walk in because you just never know we're not going to reserve it out but on a really nice night like last night where it was beautiful and we had live music in the barn which we have every Wednesday we probably turned I don't know nine ten parties away because it was so nice out but I think that that's rare. You can typically walk in for happy hour Tuesday through Friday 4 30 to 6 o'clock and and get get a table. We've added seating actually. We've taken out landscaping and added more patio seats. Nice. Well, yeah, that's again you've got to do what you got to do right now to add more. I was in California not long ago and they've taken entire parking lots and put up just big tents and taken their entire restaurant and they're serving people outside just because the weather is so nice though they can do that but we got to figure out ways to make it happen.

39:26Yeah, I mean stay tuned and keep an eye out because our patio will be covered soon even more so and and it's it's going to be pretty pretty stunning. I hope if the plans show up the way they're drawn it will it'll be pretty amazing year-round. That is so cool. Cool. Cool. I'm so excited. So last question. Yeah. What's what's your secret to longevity? What's your thing that you do your secret sauce, the secret ingredient to being to hitting 12 years? What's your? I don't know. What is the secret? I think there's a couple of things that I definitely stick to which is quality. Don't ever ever let the quality be sacrificed. So even through all this takeout and how do we how do we manage the quality from the front end so that we are still who we are when they open that box and it's traveled for 20 minutes. So keep keep that level of expectation up and execute and then consistency and really honestly I think one of the most important things as an owner I'm in my business and I think I'm here and I can be attentive to details sometimes micromanage definitely and sometimes just know what's going on so that we can make sure the guest is taken care of. I'm the consistent consistent factor definitely. So you're a true owner operator. I was cleaning the bathrooms earlier and and busing tables all night last night. Yes.

40:56So as we highlight this area over here off Charlotte we're at Charlotte and 43rd right now with the brand new autos. If you're going out to dinner this weekend you're making plans right now. Head over to you do reservations via talk as well. Yes yes. Head over to talk head over to miel.com make your reservations now. I think we're supposed to have some rain this weekend so reservations will probably helpful. We probably won't be walking on the patio for now but locally owned and operated restaurants need your help so bad right now. These are the restaurants. These are the people that have served you. They're the first ones to be there when anything happens and they need your help. Please go out and visit locally owned and operated restaurants. Seema thank you so much for joining our show today. Thank you so much for having me and thanks for highlighting all of us small guys out there trying to trying to stay viable so appreciate it. You got it and I'm going to still I want to do a whole hour with you so we're going to I'm going to set that up. We're going to do a full interview it's going to be fun. Great well look forward to it. All right Seema have a great night.

41:57Bye Seema. She is amazing. I had too much too much respect for her and would do it like this. Nope I don't want that one. Sorry Delia we're moving you out of the program here. This is our first live live show so we're you know we're trying to figure out all of the details. We've never done this before never done an interview while looking at you. I'm so happy I feel so much better like not just my computer my cats like in the background crawling on things. I'm like guess we'll calm down like we're in a place with people. Yeah what do you guys think? Are you guys ready to jump out of here yet? Are you having fun? Yeah I could jump out. Yes. Oh yeah we can move into our I think that's going to encompass like everything that's over here. Permanent seat Gus. We're gonna fix up this up a little bit. What are you doing?

43:12Since we're moving. I got coffee I got may pop water which Matthew Love said may pop is bounty bed that's where I came from. Oh okay. Sweet so now we are at a. Oh Caroline said all our favorite people are on the show. It's not letting me comment back but hi. It's not letting you comment back. No it's not. Caroline Galzin who is right down the street from you guys. Nicky's bagels. Have you had bagels? Oh you do yes. So you can you can buy the Nicky's bagel shop bagels at headquarters? Every day. We're going to have their pizza bagels here from the late night menu. Really? Yeah they're really good. So on the late night menu here at Otto's they will have Nicky's pizza bagels on the menu. Sweet I'm excited. Alright another reason why this bar is going to be amazing. As my son would say it's going to be lit. He's so funny he's like dad it's going to be lit. Okay so we've got 15 minutes. I do want to say that Seema was brought to you by Mobile Fixture who's been an amazing supporter of this show ever since we've got started and yeah Ben Whitlock over at Mobile Fixture and they are the people that you need to be calling if you need to outfit your restaurant with any equipment whatsoever. If you're about to open a restaurant like Otto's here at 43rd and Charlotte if you're going to open a new restaurant you need to be calling Mobile Fixture. They're in Smyrna. They have a showroom. Schedule an appointment. Go there and talk to them. Not only will they sell your equipment they will sit down and have a consultation with you just to kind of help you identify how to streamline your kitchen. They're just amazing people and they have been supporting Nashville restaurants for for many many years and so excited that they are honored to sponsor our local local legend segment Prima from or Seema from Meow today. So with that being said we have some

45:17restaurant news and then we're going to get our what's the deal there. We actually have Jason Ellis from Super Source going to come on the show live. We talk about it every single week but we're actually going to have one here so he's going to be on about 15 minutes so we are going to be we're going to be doing this and now we're in a booth. We can chat. We're in a booth and we're like so I got some cool news. So I've been looking at the Baro Taco space because it's in my neighborhood so I was sad that Baro Taco was closing and I heard for months that a Cajun place was coming right from from New York and I was like oh my god like why is a New York place going to open a Cajun restaurant in Nashville like I don't believe in it but then I called and I did an interview with these guys this week and I saw the number and I was I was actually in another meeting when I saw it and I saw it was from Mobile Alabama and so I'm from North Alabama but I saw this number coming in from like 251 South Alabama and I was like who the hell is that right but then I called back and I was like you're the Cajun like restaurant guy right yeah so then I'm like I was going to be honestly my take on this restaurant was going to be like some bitch thinks they're going to like open a Cajun restaurant in the gulf and they're from New York but then I saw his 251 number and I was like okay like Mardi Gras originated in Mobile Alabama technically so then I see it we spoke we had a great conversation and I'm like actually this is going to be a fantastic Cajun restaurant in my neighborhood so I'm excited what is it gumbo bros gumbo gumbo bros and it's two guys that went to LSU together and they moved to New York and then they were like hey we're missing like the good crawfish the jambalaya the gumbo and so they opened a place in Brooklyn people love it like I was I was looking back at like see what people said about it and it has great reviews people love it and they're coming to the bar otaku space and I believe in it now because I I was I was honestly going to take another approach to it and then I spoke to him and I was like no he he knows what he's doing nice so I'm excited about gumbo bros that's going to be probably early next year like that's the

47:23thing everything I think is looking like spring of next year I think people are being careful as far as openings right now okay um bond me and roll do you know them is it a food truck yes yes I've read about them I think yeah I've read in your article yeah so I've honestly never had their food but they're coming to Hillsborough village with the new street food fast casual concept that I have not had before they're doing bond me's if they're oh I want you to talk about east that yeah I want you to talk about this one if they're half as good as eastside bond me they're going to be amazing but I want you to talk about eastside bond me because yeah everyone's talking about it he said I've gone two or three times now and it's amazing what do you what's your go-to order the bond me so I mean I'm not I've eaten bond me's for but like so um Gracie and Chad are the owners and they've been on the show been on this show and she makes all of the bread right that's crazy every single day so it's scratch bread and then the ingredients um I'm not a big paté like paté guy they do paté right and after like this smashed meat like smashed steak and then they put paté on it and then everyone has like cucumber and carrot and it's like these like strips and um oh my gosh like just all of the flavors together with that fresh bread yeah it's like one of those things that last time I ate there I thought this is the flavor like this is the flavor I love to have in my mouth all of the textures all of the flavors everything happening and I was like this is great and then they have a drink called so they do a tea the milk tea so I don't know if it's a milk tea no they have a they have a limeade of the week right so they make on my last time as there was a cucumber limeade oh cool and so they do like a house made limeade they have a drink called

49:24half and half and it's Vietnamese coffee with rice milk that's the one yeah and they mix it it's a cold coffee so good yeah I got one from my wife person we went and uh she goes oh my god you gotta try this and I tried it and I went back in line and I was like I got one of those half and half things and I went back the second time and I bought one for everybody at the table I was like you all need to have one of these I don't know if you're gonna drink it or not if you don't drink it I'll finish it but you all need to have one of these yeah and uh yeah that happened so I need to get in there super legit so find me and roll is half that yeah they've been a food truck for years and I haven't had them so this is like their second brick and mortar so we'll have to go I'll have to go there when it opens um Bill's sandwich palace so this is exciting I'm super excited about this you know about it oh my god Ryan from TKO Aaron from Kuchina Keller and Aaron Mr. Aaron's good they're all collabing for sandwich shop at TKO on the weekends and it's gonna be like sandwich mecca of Nashville right that's from everything I understand yeah I mean I haven't had one but I feel like it sounds like it all lines up it's all good some legit people putting together some sandwiches like that's our favorite thing to do is make sandwiches we love sandwiches yeah I can I imagine it's not just gonna be like this is a club sandwich there's a peanut butter yeah this is a real cheese like I imagine we're gonna start seeing some innovation as far as sandwiches are concerned and I'm curious to see what they do with the bread like who's making the bread yeah like I mean or if they make the bread or where they're getting their bread because bread to me in a sandwich is everything what's the secret for you for bread um fresh I like fresh I mean it all depends on like what goes in the sandwich but like whether you toast it or don't toast it are you into like crusty bread like a french yes yes I am into the texture okay I don't like just like white bread I like something like a good sourdough

51:30I enjoy a rye like a toasted rye like if I do if I get like a reuben and it comes on like a rye I want it toasted I want like butter and toast and I want it like be able to crunch it when I eat it I don't want like just like a regular raw bread and some people do it that way right um that's not what I like a grilled bread grilled bread yeah yeah I think my favorite is like a good baguette with mussels like the little grilled bread that comes in the mussels and dip it in the mussel like the garlic mussel sauce yes it's like my favorite thing on the planet marigold is a really good one too oh they did I don't know I haven't had it there really good anyway yeah I can talk about that forever we got a lot we know we have so much so also the continental Sean Brock's new space at the Grand Hyatt opens today only for takeout and delivery and room service and I was luckily enough to be the first recipient of a takeout order today the first person first one Sean Brock brought my order out to my car and I was like I'm sorry my car is messy I live in it and I had a fantastic what did he say was he like I'm upset with you by your car he didn't say anything but I was like I feel like he's evaluating this to me I'm like she's a shisho but you know what we can't say that online but we did um we could say that I did say that but the prime rib sandwich and he has this like egg salad he had an egg salad wrapped in omelette on a sandwich egg salad wrapped in an omelette yep on the sandwich and the packaging was like gilded I didn't even know what that is it was like a gold packaging and then then if you look at Sean Brock's Instagram which I haven't I was working on a post I just didn't have the time to post it today he has a caviar setup that looks like a record player okay and I was like this is insane like the attention to packaging because he's so attentive to detail and so having to open takeout only during a pandemic he's so attentive to the takeout packaging and so he has a takeout packaging for this exquisite

53:34like caviar setup that looks like a record player I can't wait to do it my wife was looking at nobody brought Instagram last night that was just like out of control she goes we have to go eat at the continental honestly let's all go yeah I cannot wait yeah let's all do it and maybe they will make the Nashville hot list maybe we had a hotel at Yolanda's are oh wow yeah this makes great radio but look if you go to Sean Brock's Instagram this uh caviar setup looks like a record player and I'm like that's out of control mind-blowing like pandemic it was all worth it if we saw people doing the things they're doing honestly it was worth it because people are doing cool things and they're being inventive and they're making things happen sweet what else we got we got a guest coming out oh yeah just a minute okay you betcha um hns bagels I found the New Jersey guy that's bringing bagels to Nashville bagels are having a moment in this town thanks to Caroline and uh Tony Galzin with their whole buyer bagels and Mr Aaron's goods are making good bagels and now someone tagged me on Instagram so I'm still looking for details there's a guy named Hector Sanchez from New Jersey who's been making bagels for 40 years there he's coming to Nashville for a place called hns bagels and don't know where it's going to be yet but they look legit and I look right up on this guy and he looks like he legit knows how to make bagels good so I'm excited for more bagels I love bagels and locust yes what do we know about locust when is it coming I feel it's very they they're so non-committal about details and I would stay on them about it looks really close I walked by I think I can see like silverware sitting on a table and they're non-committal but I feel it's going to be very soon the dumplings are very soon um I have reached out to Trevor to see if he will

55:36come on the show to do a full interview and he said nobody wants to hear me talk for anyone that's what he said to me and I think that if you are out there and you want to hear an interview chef trevor um more than you should send him a message and say you should go in Nashville restaurant right I think if you got like 50 messages in the next week I think so where people heard that he needs to come on our show then uh maybe we can tip the scales they want your dumplings and your speech yes I'd love to talk to him I just want to he's just such a brilliant guy and I'd love to get more of an insight into what they're doing over there uh kind of a first look I think it's soon I think it's very soon um so last night I went up to zeppelin at the new town place sweets between like Germantown downtown yes we were talking about that um so they have a moonshot coffee place downstairs and upstairs they have this huge space I can't even I don't even know how many square feet it is I think it's probably five thousand square feet on top of this town place sweets hotel is it awesome yeah like they opened up all the windows to outside you can see over the sound stadium which is not like nothing's happening at the sound stadium right now but it was great um scott baird from san francisco is heading up the beverage program he has a great spot and he's yeah that's great huh great night last night yeah yeah that's fantastic I can't wait to go check it out myself yeah I love these rooftop bars all the rooftops all the rooftops season I guess I don't know what they did like in the winter time inside inside yeah but hang out at the town place sweets yeah right I know there's something happening there let's check it out yeah I love the innovation and creativity that everybody's coming with exactly I think once this thing gets back to normal we're going to start seeing some really cool stuff I'm excited for 2021 I mean knock on wood hopefully everything works out well but uh yeah that it for the openings any closings people keep saying um Parsons

57:43chicken and fish is gone but no one has confirmed it but I think it's gone I think so all right we're gonna bring in we do have a guest we have a guest somebody that I have talked about on this show for 16 straight episode think we're on episode this is 17 I think so that's a record we we've talked about this guy for a long time and we've never had him on the show before I got him on here never had him on the show he is talked about he's he's one of the best guys in town his name is Jason Ellis and he is the general manager managing partner for uh super source and he has sponsored the what's the dealia segment since day one he has had faith in Nashville restaurant radio we're so excited to welcome him live hey hey Brandon thanks for having me we're so excited to have you dudes I mean I talk about you all the time is this amazing guy you gotta meet Jason Ellis and I thought how fun would it be just to bring you on the show you watch the show every week you're commenting on the show let's just bring you on the show well I appreciate it no it's great I mean like you said from the very beginning we've been a huge supporter of Nashville restaurant radio we love what you guys are doing we love the podcast we love to be connected to the community um so yeah it's it's great it's great so we're super excited to be a partner with y'all uh and and the feeling is absolutely mutual my friend and so I wanted to you know I talk about you every time I talk about how great it is to have a guy they will come by and work with you your company has no minimums you don't have any contracts you've got a guy like you who's calling on you every single week you're taking care of people

59:43and I know I sound like a broken record but I'm like you guys gotta meet Jason so Jason in your own words man tell us about what you do at super source I mean you you really said it right there I mean it's we're all about building relationships with we don't do the contracts we don't do the minimums as you said um because we believe in just in just doing business right I mean when you do business right you don't have to lock somebody into a contract you don't have to you know keep somebody hostage with that so we we praise that or we preach that we um we just come in and earn your business every single time that we're in there by doing the right thing we charge prices uh that are fantastic for the right products that you need we don't try to oversell you on any things um we don't try to push any sales on you actually we focus more on being a service company than a sales company um just because the service that we bring to your organization and your restaurant and your facility um you'll see the value in what we do that you'll want the products that we have because they work for everything that you'll need a hundred percent and you know what I work with you at a couple restaurants that I work with and what you now said is exactly what he does and that's the cool thing is that I want to put my money where my mouth was uh and really give him a shot because I like him just on the front end but like everybody at both of the restaurants he's at we work with says he comes in every week he explains everything that we're doing he's easy to work with he's every time that we call if we need anything which has only been once but they said we uh we call the answers phone right away he's very responsive who are some of the people that you are working with I mean like if I'm out there and I'm like well I run a restaurant but who does he really work with name name drop a few of your uh clients yeah I mean so a couple a couple of the most notable ones here that a lot of people know in Nashville um we work with Nick and Audra from Pelican and the Pig uh they were actually one of my first clients in Nashville uh we've been working with them for a little over a year now a fantastic couple absolutely love them to death um chef Sam

01:01:49and chef Matt Bolles over at 404 um and that whole Red Pebble hospitality group that did Pemrose and Adele's um you know we're working on picking up their other locations once they open back up um we do all Ford Fries locations here in Nashville as well as in our in our subsidiary cities as well um the Optimus which is obviously one of the big ones you have chef Ryder on um a couple weeks ago um fantastic restaurant as well Super Rica um Oak Oku that's the hotel indigo group um we do urban grub Green Hills Grill Merit Bowl um the fantastic venue so we've got some of the the top places around the city where people want to go eat at because the food is great the quality of service the restaurant everything's perfect and so for that that's why we come into place because they appreciate the service they appreciate the quality products they appreciate appreciate the fact that they don't have to hold a vendor's hand when they're in there and and like you said we do exactly what we say i mean if i tell you i'm going to be there on this day at around this time we're going to be there it's not like okay i'm i'm waiting on this vendor to show up type of deal or i wonder if he's got everything i need today we every day uh that we go out to our clients our trucks are fully stocked we're ready to roll we're making sure that you have everything that you need to be successful and to keep your operation going because that's what it is at the end of the day is just making you guys successful we and we love to just be a partner in that success so i don't ask you that question because i'm vain and i'm like name drop some of your cool restaurants and i always value when people give me um references like that because yeah these are people that run very reputable businesses who have to make decisions for their uh dish machine and chemicals and they chose you these are people that i was impressed with making decisions for very smart restaurateurs who sat down weighed all of their options and chose to go with super source because it was the best option for them and they're

01:03:50continuing to do so every time i talk to me about their dishwasher i hear them say oh man i'm in this contract and they you know they charged me full price throughout the pandemic or they did this or they did that they don't they talk to they every time i hear somebody talk about their dishwasher company it's more of them talking about them as a company and what they did that they like him or this partner with me and it feels like you do that's different is you partner with people you partner with people you genuinely care about their business and you want to learn about their business you support their business which is awesome and it's rare today and that's why we love partnering with you well i appreciate yeah that's kind of like what you said i mean during the whole pandemic we had we had restaurants closed down you know that weren't able to keep open because of whatever circumstances at the time so as a family-owned locally operated business we support locally operated family-owned businesses as well um and so we stopped billing for those leases we didn't charge our customers when they weren't making money why should we make money off of them and it's just not restaurants i mean we've got breweries too we do crazy known brewery over there in east nashville and disconsider brewery so i mean we can help every every gamut from hotels and hospitality to housekeeping to restaurants and everything so it's just wow we try to cover it and we we do a really really good job on that and just like i said delivering what we promise and actually being a partner with the restaurants and not just another vendor you heard it from the man himself if you're wondering who this jason alice guy is you want to see what he looks like head over to youtube head over to facebook if you're not watching this right now you can see him give us a wave jason hi everybody jason's a great guy i appreciate it jim park on facebook nice awesome you're getting positive feedback live right now absolutely that's great that's all we can have right yeah that's right uh thank you so much for joining us today jason and uh i know

01:05:52you're always commenting on the show we appreciate all that you do we're going to jump into the segment which you sponsor also the delia right awesome i love it thanks for having me guys i really appreciate you and i look forward to meeting you delia in person at some point i probably see your truck around my neighborhood when you go to arnold's and i'm like hey that's jason alice i know his truck but i don't know your face so it's good to see your face we'll have arnold one day soon yeah sounds great i would love to thanks jason bye thanks guys all right dude all right love that guy he's the best all right so that's a good lead-in so if you're out there needing a dishwasher i mean call the guy uh go to our website nashville restaurant radio dot com click the sponsors tab and from there you will see a tab that says super source if you click the link and go to his website you will get three free months of dish machine rentals and if you do it today uh i think there's a special offer for you so go in there and tell him say hey look i heard this on national radio what's my special offer and see if he knows what you're talking about if he doesn't well make sense enough you're just kidding uh go to the website click the link and go check out super source as long as adam ever had but i love talking to him just amazing every time i see him he's just so legit it's great he's awesome awesome all right so what's the delia uh delia i heard that we're going to talk about today what is a delia with non-alcoholic beverages in this town so this is something that i think you're like the correspondent on the scene for this right so we're looking for like where do we get non-alcoholic beverages what's good what's what's going on so i just kind of want to hear like your heart about this first off well so i'm you know i'm in that community right so i'm in the community of people who don't drink and i know a lot of people who don't drink because i hang out with those people and i hang out with drinkers but for me going out

01:07:53to eat is a little bit different these days because before i would look at the wine list i'd pick out a white or i'd have a bourbon to start and um and it's just different because i don't drink anymore and sometimes when you go out to eat or you're at a party or you're hanging out anywhere where there's drinks and you say i don't drink you get relegated to this oh there's a cooler over there with water and soda and you know juicy juice right or capri sun and you're like um i'm an adult do you have something that's not like they look at you like no so i went out to dinner and it's a nice place and we sat down and she comes out and says we have this bourbon on special and it's this bourbon and this bourbon is amazing and you should try this bourbon you know i was like okay cool what about the food specials and she went into the food specials and she went into the wine pairing with it which the server is doing a great job and i am all about selling suggestive selling i think every restaurant in the world needs to do that i was very impressed that they were doing that where it turned south was when i said oh my gosh those things sound so good however we don't drink do you have a non-alcoholic option and all of a sudden it turned kind of awkward it kind of went to this um we have water right and i went okay do you have something other than do you have like something fun like a mocktail or i mean i don't i don't even go non-alcoholic beer but like do you have non-alcoholic beer like what do you have and it kind of became like we have sparkling water like sparkling water or like what do you i'll just have a water you know it was this awkward moment where they didn't have it and there's some restaurants you go to we went to folk and i said i don't drink and she's like oh my gosh we've got a couple of mocktails i can make you you know a raspberry mojito mocktail i can make you this i was like yeah let's give it a shot we went to pelican and pig and they did the same thing they were like yes we've got these different mocktails they're really cool and i just feel like people that don't

01:09:55drink it's an increasing trend right now and i feel like coming out of a pandemic where everybody has been like pickled yeah for six months there's gonna be a lot of people detoxing and not drinking and like where are the kombucha's where are the um what is this called again may pop so we're here at autos and on draft at autos they have may pop water which is amazing because i can get a pint glass yeah with this may pop water and i don't feel like a pariah because i don't drink i can say yeah give me one of those may pops and they go over to the draft she pulls the draft draft handle and gives me a pint of water and now i don't feel weird because i don't drink you know whatever the personal choice is but i just love that and so what's the deal here with people not having good options right and i want to you said you have a list of people that kind of do have good options i mean it's a short list but i think it's been something that's been trending in recent years and i think it's more something that there isn't a menu for at places but i think if you ask of our gender they're always well like they're always willing to make you something it's kind of been my experience as far as like people that don't drink sure like i've had great experiences with like pregnant friends and people that are newly sober and people that just you know are detoxing and i've had great experiences like ralph and daughter's folk i think you said um la jackson pinewood social um pearl diver chopper i've seen all those places react really well in situations where people didn't drink like just making something cool like making something pretty because even before i've been like can you just make something pretty so they can take a picture of like something cool and so they put like this like cool like may pop sparkling water and like put a sprig of rosemary and like some splash something pink in it and make it pretty and i think i think maybe people don't put it on their menu because i don't know i don't know how trendy it is but i know a lot of people that don't drink but i i am pretty sure that people are willing to work with it if you ask you know what i mean like i know lots of bartenders that are more than willing to like jump up to the challenge of hey yeah i can make you something

01:11:59that tastes good looks pretty makes you feel like not a pariah and so that's it that's exactly it so there was the dealio with that is on twofold like one of them is for those of you who i think bartenders are fantastic if you're sitting at the bar i love sitting at the bar we haven't been able to sit at the bar and they're so limited right now that if you're at the bar bartenders are typically freaking amazing yeah i will figure something out for you let's do it but if you're sitting at a table and you're a server i think that restaurants need to be more proactive in identifying something that's unique that right i love this alcoholic drink it's a huge profit center right so i mean look we've got kombucha or we've got this um you know mojito mocktail that's gonna have mint in it with the tonic water and it's gonna have something like a lime and it's gonna look cool and it's gonna taste good but it's not it's gonna come out in a frilly glass the whole thing that's pretty yeah it's pretty but it looks interesting yeah charge six dollars for it it costs you 50 cents to make but like you know try to do something with that i think that proactively having a couple of drinks on your menu that are there for people who don't drink yeah is something that restaurants need to be doing a better job at for sure and i some restaurants are killing it yeah and i appreciate that yeah um bastion was another one we had dinner at bastion the sommelier came over and he said hey what are we looking at i said i don't drink he's like i got some do you want something that has more of a this flavor or more of a this flavor and they made some really cool stuff and um i just really appreciated that so yeah i read an article this week where somebody was kind of like hey this needs to be a thing and i thought that doesn't have to be a thing and uh what a great what's the delia topic yeah because uh there's something out there so if you yourself know of a great restaurant if you're out there one of the listeners you know of a great restaurant that has amazing options for non-alcoholic drinkers post it on this feed jump in there and type in exactly where that place is and what it is

01:14:06i'm happy to check them out i'd love to shout them out on my instagram stories so let me know let me know at nashville restaurant radio on facebook as well as on instagram nashville underscore restaurant underscore radio as well as let me know whether or not i should say hello music city or hello music city we're looking for you to let me know if you missed the beginning of the show i had asked people um should i say in my intro hello music city or should i say hello music city i said terribly when i say city i should practice it okay hello music city there you go a little better definitely yeah definitely tell us yes if you're out there we'd love your feedback and then as well the third question we've been asking you today what type of mask do you wear if you're a server and you got to wear a mask for six eight hours at a time what's the most comfortable is it a homemade mask out of a crowned royal bag is it a mask from cosco which you're now a fan of yeah like is it a mask that you got like what is the company that you use that you love let's share it so that other people can learn a bit um and uh yeah that's i think that's all we got today jason ellis said he forgot to mention for today 15 off initial first order he forgot to say it there was a special 15 off initial first orders from super source okay so if you go to nationalrestaurantvideo.com you click the super source tab you contact and say hey i heard you on national restaurant video your first order so you're going to get three months free dishwasher machine rental brand new machine or if you're just buying chemicals your first order 15 off yeah that's the big order the one you load up on everything 15 off could be pretty big that's a big deal awesome thank you jason ellis um thank you

01:16:08everybody out there thank you louisa autos bar and jay ten ten i'm gonna take the i'm gonna take this thing and turn it around i'm gonna take him on a tour right now i don't know if i can do this all right so we uh want to say another big thank you to louisa and james for allowing us to come in and host at autos um if you watch the video if you go to youtube or facebook and watch the video we went through and did a kind of a tour of the restaurant you can see at the very end of the video i did lose sound but at the end of the video uh i did uh jump in for uh delia joe and we reminded you that you can still look pretty with the mask on and stay pretty music city and i also wanted to know and make sure you guys are staying safe i want to let you know we love you guys bye