Exploring Cadillac Cove: A New Era of Dining and Entertainment

Join us on an exhilarating culinary and entertainment journey as we step into an all-new dining experience, Cadillac Cove, with Steven and Sabrina as our guides. Steven returns to the restaurant industry with a riveting tale of the challenges faced while maintaining beach-side businesses. Meanwhile, Sabrina unveils the beautiful vision behind their modern, smoke-free bar concept that also pays tribute to the charm of the old Cove. Get ready to sway to the tunes of live music on not one, but two stages that Cadillac Cove proudly hosts.

Hang tight as we spill the beans on the Grand Opening weekend of Cadillac Cove. Our jam-packed schedule is loaded with performances by Lil Lin and DJ Hunter, exciting contests, and a divine food tasting session. Can you resist the allure of Bloody Marys, biscuits and gravy, and jalapeno cornbread waffles? We didn't think so! Plus, we let you in on some juicy future plans for Cadillac Cove, hinting at venue renovations, upcoming events, and even a pink Cadillac in the parking lot. Don't miss out on this exciting journey as we serve up delectable dishes and toe-tapping tunes at Satellite Beach's newest hangout spot, Cadillac Cove.

Transcript

Speaker 1 0:04

Welcome back once again. Space Coase Eats Space Coase Eats the delicious podcast where we discover all kinds of dining cuisine. We talk, events and everything else here on the Space Coast regarding the things we love to do the most Eat, drink and have a great time right. So I am super excited for this episode. We have a Cadillac Cove it's a new concept in Satellite Beach and I have both Sabrina and Steven in the studio. We are going to talk both the bar concept, the food concept and the live music concept, because it has what One stage outside, another stage inside, tons of dining space, tons of tiki bar outside on the deck space and listen the history of the building alone. I think everybody knows it as one of the landmarks in Satellite Beach and so we are going to discover all kinds of things. And firstly, steven, welcome. Thank you so much for joining me again, man. It's been a minute since we've hung out and talked in the studio.

Speaker 3 1:08

It's been a while. Thanks for having me in.

Speaker 1 1:10

Man, 100%, and you brought the bar with you. I thought we were just going to talk food and now we have Sabrina with the bar.

Speaker 1 1:18

She's going to talk about that concept and I think we have a lot to explore, so we are going to get started again. Thank you so much for tuning in. As always, we ask that you share, you give us a like and of course, we are always down for answering your questions and comments. So make sure you just ask away and we will always be happy to go ahead and address those concerns, comments, anything else you have going on we always look for as well. Anything that you know about that we should cover. So just get in touch. We'd love to hear from you. So, cadillac Cove, did you plan on getting back in the restaurant business?

Speaker 3 1:57

It's always there. It's always there. It's always there. You know, I grew up in it, started when I was 12. And so when I got out of it for a while to teach, it's just always there, and it's what's the best opportunity. What's going to make me leave something else that I love to do and the opportunities that I had there, what's going to be grand enough for me to jump.

Speaker 1 2:22

It takes a lot because come out of retirement as somebody who has done that and I've had to think twice about getting even. You know I've spent a lot of time. I talk about it on the show all the time. I spent a lot of time in management behind the bar, front of house, back of house, and there's I don't think there's anything I haven't done in a restaurant.

Speaker 1 2:40

So I know, for me I mean it'd have to be like one heck of a good offer you know, or like complete control, like I don't want anybody like I'm making decisions because I just feel like I know how to run a dining room and that's all I would really do. You know, like the major D, that you know that kind of person who just welcomes you in, gets you the perfect table, gets you the perfect server, highlights some of our specials and, you know, really puts just a good vibe right. Good, you know, sense of like wow, I belong here, I'm welcomed here and I'm ready to have a good time you know, spend some money.

Speaker 3 3:15

That's what it's all about, right? I think you just got our slogan for us, oh yeah.

Speaker 1 3:20

Completely. I do that too. I do some marketing. Now, first and foremost, though, why the name Cadillac Cove it was known like when I bartended there. Long story short, it was a Cove and it was like it had been the Cove for so many. It was a landmark Right, so why the Cadillac Cove?

Speaker 3 3:41

Well, we did want to, you know, play into the history a bit Little homage, a little homage. Yeah, sabrina, you want to talk a little more on it Same.

Speaker 2 3:50

We are bringing back the old Cove, just with a twist, our own way, nice.

Speaker 3 3:54

Right, it's, you know, you go, you get your. You know what is it? Cadillac, margarita, cadillac. You know, this is the Cadillac Cove.

Speaker 2 4:01

It's the.

Speaker 3 4:02

Cove that you've always wanted. You were remembering, you wanted it to come back, but you know it's Cadillac. Now we're bringing it up a little bit, bringing it back to 2023. And I like that, you know. Hopefully we can meet the needs of those that remember the Cove but also introduce, you know, that type of feeling to the younger generation coming up.

Speaker 1 4:26

I was going to say it's not your grandparents' Cove.

Speaker 3 4:28

Yeah.

Speaker 1 4:29

It's not the Cove that they grew up with, they, you know just one of the biggest changes is it's smoke-free inside and with those smoking ordinances, back in the day the Cove will used to be a hop in place, but then them and a couple other ones Dove and a couple other ones. They were known for their lounge and bar atmosphere, but that smoking just kind of you know, I mean there's a lot of people that just didn't return and then there was a little bit of you know little demise. Hurricanes come, you know worship changes. Some people were able to resurrect and take care and be good stewards of the property. Others kind of let it fall into this repair. Restaurants always have that kind of cycle where they're hot and then they kind of get it and then it's up to somebody else to kind of re-imagine what that space can be.

Speaker 3 5:19

Well, and you brought up the elements and that's beachside. That's a big struggle with any space over there is, if you have old and beachside, you're dealing with a level of always having to be on every aspect of you, have to keep track of your systems, your electric, all that because in a day it could all go up.

Speaker 1 5:44

And being across the street from the beach you're susceptible to that salt air.

Speaker 2 5:49

Salt is brutal, basically your refrigeration always getting compromised.

Speaker 1 5:53

That's always something, and all those lines, and again, this is something that industry people would know. So that's kind of who I'm talking to. But yeah, that stuff is brutal on all those systems. Let's talk more about the Tiki Hut, is that thatch?

Speaker 3 6:08

It is, yeah, the Tiki Hut. Yeah, it's a thatch. It's actually a design from Alaska.

Speaker 1 6:15

The guy that Because it's super tall. It's like the tallest Tiki in Brevard County. Yes, it is.

Speaker 3 6:19

Yeah, the guy that put it together spent time in Alaska building those with indigenous people out there, and when he got his own opportunity for a building, he's like I'm doing it.

Speaker 1 6:31

That's awesome.

Speaker 3 6:32

And we benefit.

Speaker 1 6:33

Big time, 100%, because it just elevated that whole concept. Because I remember the deck it wasn't like a featured area. We had a bar outside but it wasn't a place where you heard the music. All the party was inside. And I feel like now it's like you're bringing kind of an equal amount of attention to both the features the inside feature and the outside feature.

Speaker 3 6:58

Well, you brought up the satellite PD and the idea of driving out to the beach for a bar. A couple things I like to think about is if we're throwing the right party, if we have the right food, if we have the right atmosphere, number one you will Uber there. You'll want to be a part of that party, so that responsibility is on us. The other part is we want people to be safe.

Speaker 2 7:23

Safe is a huge priority to us.

Speaker 3 7:25

We don't want the idea that people are coming to our place to get all messed up and then throwing them to satellite PD.

Speaker 1 7:37

That's not how you keep a good returning customer base.

Speaker 2 7:41

We'll gladly pay for an Uber if somebody needs it.

Speaker 3 7:45

And then selfishly, we're in North satellite beach. We're barely in satellite. Come and see us. I like that.

Speaker 1 7:55

So what was it about you getting into the kitchen that people should know? What do you bring special? Because I know you've had an illustrious time in different kitchens. We don't have to disclose, but I know you always have a good imagination and you love food.

Speaker 3 8:11

I say all of it, yeah, thank you, I do, but you know, what I love almost as much as I love creating and being a part of putting together a menu is team building, and something that I've been lucky enough to do throughout my career is develop relationships, and that's what's been. A big part of being able to put together this kitchen is that the relationships that I put together has brought me someone that I've worked with in the past, and at a high level, and he has his own relationships. Alex Ewing has his own relationship, so he was able to bring a couple people with him and he understands the systems. He's a hot head, but that's part of what I like about him. But so the team building atmosphere, because when you're thinking about any grand culinary experience, there's a lot that goes into it, from thought to prep to execution, and anybody that says that they're doing it by themselves is a complete asshole no kidding.

Speaker 3 9:20

So yeah, I love cooking. I have dinner parties. I have through. The whole time I was teaching, I'd invite people over and we'd have dinner parties and have a good time, and everyone would say, steve, when are you getting back into restaurants? But you're only as successful as your team. So I just want to throw it out to them.

Speaker 1 9:38

No, I do commend you for mentioning that, because most people don't really take the credit Like I'm the executive chef and even my sous and even everybody around me, I lead them, but I don't give them credit. Like at the end of the day, it's my name on the menu, my name on the restaurant and it's like well, your staff is everything Without a dishwasher. You're not cooking anything.

Speaker 2 9:58

Correct.

Speaker 1 9:59

You need new pots and pans to cook. You're not disposable pots and pans.

Speaker 3 10:04

Like just don't throw them away and get a new one.

Speaker 1 10:07

So everybody has a duty and each of those duties requires respect. Nobody needs to feel like a superior complex over anybody else, because at the end of the day I've seen a lot of dishwashers become some very good chefs.

Speaker 3 10:21

And it's just a matter of time. I've seen a lot of dishwashers become great chefs and I've seen a lot of educated great chefs not be able to work in a kitchen. Sure, they can cook their brains out On paper. They probably should move somewhere else Like and be a part of those types of systems. But around here we're not trying to be full of ourself. We want the neighborhood. We want high fives and hugs when people come in.

Speaker 2 10:55

Feel like home. Yeah, absolutely.

Speaker 3 10:57

So and that comes from us, so that we can bring that to our team, and then our team can bring that to them 100%.

Speaker 2 11:06

To go further on that, though his menu is all original. You can't get what he has on his food menu anywhere else. It's epic.

Speaker 1 11:14

Yeah, what inspires you as far as some of the creations you've made?

Speaker 3 11:20

The food that I have on hand. To start with, when I got there, we had this smoker and we had these smoked meats and it's like, ok, what I have right now. Let's investigate this and see what we can do with it. And our smoked brisket cheese steak is a very high seller right now. It is amazing, but I like to think about what does feel like home. So we brought in a and I'm from North Chicago, so we do a lot of Italian beefs and stuff like that up there but I wanted to think what is our version of that? Everyone wants a French dip or a beef, something like that. So I brought in pot roast. Then we do a great pot roast sandwich. We also do a pot roast poutine and that's a high seller right now. So it's really more about what do we have, what is the audience we're looking at and how can we feel like a part of it, not rise above it, but be within it, and that's what I'm looking at when I'm looking at the food.

Speaker 1 12:27

Excellent. Well, the menu is incredible. We're going to go and transition to the bar. Welcome and tell us what is your imagination. Is there a theme for the bar? What is your main ambition for your service?

Speaker 2 12:42

Well being. As we have that huge, wonderful tiki bar, it makes it easy to come up with a creative cocktail menu, which I'm actually launching this weekend for a grand opening. The new cocktail menu has a lot of different cocktails that you can't get anywhere else. I made them all up myself. They're interesting. When you read it it sounds weird, but it works with your palate. I'm going Tikiway, so they're fun, creative. The umbrellas, the colorful straws, the frozen drinks, ducks in your drink, little plastic ones, fun things like that.

Speaker 1 13:18

That sounds exciting. Now, is there any kind of I mean because you guys seem to be like pretty good partners Are you guys looking at the menu for your drinks? Are you looking at the drinks for your menu Like, are you guys doing any kind of claps?

Speaker 2 13:30

We work hand in hand very well with everything I mean based off of barbecue. It's kind of difficult to make a beverage with that. But we also support a lot of local businesses. So on my cocktail menu some of them are named after specific businesses or specific bands. Fun In that way.

Speaker 1 13:49

Well, we all know that Steven has a big reputation when it comes to music. Yes, and we do know that the Cove, throughout all of its different whatever was named or whatever management was through, it always seemed to have a stage, a sound system, good lights, and people came there for music. What could people expect from the music routine Like are you guys going to have like a band that comes like all the time, like kind of like a resident band, are you?

Speaker 2 14:15

guys going to keep rotating. We're rotating, but currently we have Wednesday night is acoustic like an acoustic jam night from seven to 10, hosted by Catty and Anders, and then Friday, saturday Sunday is our main focus on the bigger bands. So we have bands Friday and Saturday. Sunday is more of an afternoon Sunday fun day type thing from two to six.

Upcoming Events and Venue Renovations

Speaker 3 14:35

Gotcha Right after brunch, so brunch goes right into music outside on the Tiki Bar, catty and Anders. You guys may know from Catty Shack back in the day or ever. For sure Everywhere. We also have Tommy Tuesdays, which is kind of a punk rock night. You can come in and hang out with the two toms and listen to some punk rock we are.

Speaker 3 15:00

We've been really focusing on getting the place built to where we want to be and we're still working on that. We have a great entertainment room and you will see some future tastings in that room between cocktails and food being paired. So we do have some things like that coming up for future. But right now we're looking at grand opening our initial setup and then we're going to start getting into a whole lot more specials and drinks and entertainment. We're hoping for our service industry night getting into an open jam or something like that.

Speaker 1 15:38

I think a sin night is always something that's.

Speaker 2 15:40

We have that. It's Monday nights, monday nights, well that's smart.

Speaker 3 15:44

Oh, it's a night, Yep oh so we'll see you there.

Speaker 2 15:46

Yes.

Speaker 1 15:50

So, of course, we've waited until we got news that you guys were having a grand opening before we shed light on this new concept. So if you guys would like to share what's going to be happening this weekend at your grand opening, let's dive in. What could people expect?

Speaker 2 16:07

Well, you want to take it, Steve, or you want me to?

Speaker 3 16:09

So Friday we have our 80s prom night party. We're starting on the deck with Lil Lin. Lil Lin from five to nine.

Speaker 2 16:20

Five 30 to nine, 30.

Speaker 3 16:21

Five 30 to nine 30. And then we have DJ.

Speaker 2 16:26

Hunter the DJ from nine to one yeah. So with the 80s prom, we would like people to come dressed up. We are holding a best dressed contest and an 80s dance move contest I'm expecting with the new movie to see a bunch of Barbies out there. Oh yeah, for sure.

Speaker 3 16:45

And that's Friday night. That's Friday night. We had the Melbourne Chambers coming out to do a ribbon cutting.

Speaker 1 16:51

Also Friday. Yeah, on Friday what? 5.30 or so.

Speaker 3 16:56

They'll be there around 6.30. 6.30, okay.

Speaker 1 16:59

Yeah, well, because people look forward to those things Right. So we want to make sure and can people expect like little samples or anything else going on?

Speaker 2 17:06

I do. I have some promos going on. I have Jameson and Malibu that will be there passing out samples for everybody. Yes, and that'll be an all night thing.

Speaker 1 17:15

There's a Malibu Barbie, so that may tie in right into the 80s thing.

Speaker 2 17:18

Maybe I can get her to dress up as Malibu.

Speaker 3 17:20

Barbie. It's all coming together right now.

Speaker 2 17:23

Yeah, right now. That was a great idea.

Speaker 1 17:26

So Malibu, jameson, the Melbourne Chamber, and that's going to kick off about 6.30 and then it just rolls right into the prom.

Speaker 2 17:33

Yep all night long.

Speaker 1 17:34

Very cool. Of course we know what 80s is going to sound like, but what about the DJ? Is he going to kind of continue with like remixes of 80s or just like other style house hip hop?

Speaker 2 17:48

I believe that he's going to go more with 80s mashup type thing.

Speaker 1 17:52

Fun, okay, yeah.

Speaker 2 17:54

But if that's not happening, we will make it happen throughout the evening.

Speaker 1 17:56

However, we need to Exactly exactly what about Saturday.

Speaker 3 18:01

Saturday we have a local band Switch Fun yeah.

Speaker 2 18:06

From 8 to 12 and then, during the day we have G-Man out on the Tiki Deck from 2 to 6.

Speaker 1 18:12

Man, you guys really are just creating a lot of it.

Speaker 2 18:14

Grand opening.

Speaker 1 18:16

Yeah, that's awesome. I mean is there anything more left over for Sunday?

Speaker 2 18:19

Sunday.

Speaker 1 18:20

Yeah.

Speaker 2 18:21

We have Lights Out Project, which they're huge Love, lop, huge LOP.

Speaker 1 18:24

It was my voice. Yes, they're amazing.

Speaker 2 18:26

They're awesome.

Speaker 3 18:30

So again, we'll run our brunch right into Lights Out Project.

Speaker 1 18:33

I think I know where I'll see everybody Sunday morning Probably hungover from Saturday night.

Speaker 2 18:38

Yes, and that's fine. We've got Bloody Marys to fix you right up.

Speaker 1 18:41

Really you promise? Oh yes, because I like mine extra spicy with horseradish Tabasco pepperoncini. We have all the fun stuff Like good, spicy, old Bay Rim, the best biscuits and gravy you'll have. I've heard about these biscuits and gravy from people and that's a little more southern for me. I'm more of a sweeter breakfast kind of guy, Like I want my stack of pancakes or that French toast or something.

Speaker 2 19:05

We got French toast Ditto and he's got jalapeno waffles, jalapeno.

Speaker 1 19:09

Which shocking Are those, the cornbread waffles I've heard about.

Speaker 3 19:12

Yeah, the jalapeno cornbread waffle, oh they're so good.

Speaker 1 19:14

It makes you so good. It makes you so good. Candy bacon Yep, yeah, that sounds amazing. What a busy weekend, though.

Speaker 2 19:21

Yes.

Speaker 1 19:22

So when do you guys sleep?

Speaker 2 19:23

We don't. We barely had time for this.

Speaker 1 19:28

Right.

Speaker 2 19:29

We don't leave the building often.

Speaker 1 19:30

No, no. So it sounds like you're inviting all kinds of people, like parents, their children, I mean, it's a family.

Speaker 2 19:40

Oh yeah, we want to cater to everybody.

Speaker 3 19:43

Yeah, and you bring up a good point. There was a lot of people that have been in that said that they weren't comfortable bringing their kids to the previous establishment. But the way that things are changing around they're feeling much more comfortable, like it's a family neighborhood atmosphere.

Speaker 1 19:58

That's awesome. Yep, that's awesome. Is there going to be a pink Cadillac in the parking lot this weekend?

Speaker 2 20:04

We're working on Cadillac situation currently. Hopefully we'll have one there this weekend.

Speaker 3 20:10

There will be my red Monte Carlo Nice, but that's not Cadillac.

Speaker 1 20:17

So back to the music program. I mean, steven, I think most people recognize you from the Space Quest Music Fest. Are there going to be like out of town acts Can we expect like, or is it just going to be like a concert rotation of similar people that are just gonna be, like, you know, kind of on a regular circuit or Well?

Speaker 3 20:33

right now we're looking into everything, really, Especially Friday nights. Right now are we're looking to bring in Smashing Pixies. You know some of the tribute stuff is pretty fun. Was just talking with Rob over at 518.

Speaker 3 20:49

He said he'd love to bring in, like Lenny Lashley and stuff, do some acoustic punk type stuff. You know, no drums, just acoustic stuff and that's some old school feeling and a lot of people might not know. But all of Melbourne, palm Bay, but Beachside has a pretty strong punk rock history, Of course. So Rob wants, kind of wants to be a part of that. He's kind of the godfather around here, yeah, yeah, so he's hoping that we can work something out there. But Saturdays we're looking for those big, you know fun beach cover bands. Same with Sundays. You know. Really we just want to throw the party. Yeah, you know, whatever's gonna bring the party.

Speaker 2 21:37

Exactly.

Speaker 3 21:38

And safe and fun and all that, but whatever's gonna bring the party Right?

Speaker 1 21:43

Well, you guys definitely have.

Speaker 3 21:44

So that's kind of a call to action. Yeah, you know a bit.

Speaker 1 21:46

I like that.

Speaker 3 21:48

You know, to those out there you know, local or not, that want to play.

Speaker 2 21:52

Reach out.

Speaker 3 21:53

Reach out and also bring it. I mean, you know, bring the crowd, bring it we. You know we want to support it. Right, and anyone that knows me knows what that means. You know that I'm pretty heavy into wanting to support local original music.

Speaker 2 22:13

Right.

Speaker 3 22:14

So if we can do anything that's going to be fun, let's do it.

Speaker 1 22:19

Well, the I mean you guys have a pretty good house system. Oh yes, we have an amazing house Amazing. Right, and I remember the stage the previous concepts were like was located in the back, but has it been relocated? We'd like to talk about, like, what people expect when they walk in and how different it is.

Speaker 3 22:39

Yeah, stage right when you walk in and you want to talk to them.

Speaker 2 22:43

Yeah, the stage is when you walk in the front of the building, but rather than before it was, in the back of the building. So you walk in, the dance floor is there, you see all the people dancing, you go get comfortable in the back or at the bar and you still have all the entertainment right in front of your face. So whether you want to dance on the dance floor or not, you have plenty of room and you can still be comfortable Enjoy yourself.

Speaker 1 23:05

Yeah, one thing I've always enjoyed about the location is also just tons of parking. Like there's like it's like probably one of the most generous parking and, again, it does have a lot of square footage. And I know there was talk of like having like a little separate thing in the back, because there's always been that back entrance. Is that room going to be utilized for something?

Speaker 2 23:25

Yes, so we got a bunch of games that were back there out Gotcha and we're going to take down the wall Okay. To open it up more. Put some booths in the back. We're kind of throwing around ideas currently, but I'm thinking putting another bar back there so that you have options everywhere you go in the building.

Speaker 1 23:40

Yeah.

Speaker 2 23:41

There's also another bar in what we're calling our VIP lounge. Okay, so I'm currently booking parties for that. Okay, it's a separate room, very private, comfortable, right Separated from the normal bar.

Speaker 1 23:54

Right right.

Speaker 2 23:55

So it's a lot going on.

Speaker 1 23:57

No, I can tell you guys have like lots of plans going on.

Speaker 3 23:59

Yes, and those listening out there. You may not think it's too close, but Christmas parties are right around. Yep, Very true. Let us know how we can help.

Speaker 1 24:09

Yeah, because everybody nowadays like that's just the easiest thing, instead of, like, passing around gifts or trying to host it at the office, which is not built to have a party.

Speaker 3 24:20

Right.

Speaker 1 24:21

And then you have to hire the music, you have to hire the catering, whereas if you just book, where everything, all those things already exist you know, it makes all that you don't have to clean up. You know afterwards like it solves a lot of problems.

Speaker 3 24:35

It does, and the room has its own bar. It has its own steam table set up so we can do food catering. It's definitely a spot for you to have your own event without it bleeding into what everything else is going on.

Speaker 1 24:52

And this sounds exciting. I'm really excited about some of these new cocktails that you're thinking of. They're a lot of fun, yeah.

Speaker 2 25:00

You will see a lot of photos of them because they are going to be that. We want to take a picture of the way it looks because you don't see it anywhere else in this town.

Speaker 1 25:08

Right, it's exciting. No, I really enjoy it, and it sounds like between both of you, with all the experience that you guys have, this is just the beginning.

Speaker 3 25:17

Yep, oh this, yeah, it's very much just the beginning, right. We had the benefit, the opportunity to take over a great space that came with a decent amount of regulars, right, and we've been taking care of those regulars and we love doing that. But we are starting to make the turn to really bring us to where we want to be, along with them, but where we want to be. So we brought out some stuff that was familiar. Even the menu reflects some stuff that was familiar, right, and we're going to keep making that transition to where we want our standards, our levels, our cuisine to be.

Speaker 1 25:57

I like this a lot. This has been a good conversation. And any parting words before you guys.

Speaker 2 26:02

I mean, like he said before, bring it.

Speaker 1 26:05

Bring it Bring it, we're ready.

Speaker 3 26:07

I like that, and so let's remind everybody Friday party starts at 5.30 with Lil Lin on the deck and we're going to transition right into our ribbon cutting and our 80s party inside with Hunter the DJ.

Speaker 2 26:25

All night until 1 o'clock.

Speaker 1 26:28

And then Saturday Morphin Sunday brunch lights out project. Closing it out.

Speaker 3 26:34

Yep switch on Saturday, Lights out project on Sunday.

Speaker 1 26:40

It should be a good time For those people that are curious. Is it smoking vape friendly on the Tiki deck?

Speaker 2 26:46

We have a full smoking section in the back with three tables set up. The gas trays are out there. It's separated from the rest. It's right behind the stage, that is, on the Tiki deck.

Speaker 1 26:56

OK. So if you like a cigar, if you like a cigarette, there's plenty of places to enjoy it. Because it is a large deck, I mean there's enough space to spread out and so forth. And again, family friendly booster seats, everything else is accommodated for. So there's a children's menu and all that right.

Speaker 2 27:14

Yep.

Speaker 1 27:14

Well, there you go. I think you guys answered all of my questions on my list, but no, really, thank you so much for coming in this has been a delight. Thank you for having us, I appreciate it Well, you're going to have me all weekend.

Speaker 2 27:25

Yes.

Speaker 1 27:26

We're going to party big time. All right, guys until next time this has been a delicious podcast. Thank you, guys. So much from Cadillac Cove. We'll see you this weekend. Parties, parties, parties. I can't wait, all right, until next time. Take care.