Tasting Tradition: The Art of Authentic Italian with Chef Terry Tarantino - Little Italy, Cleveland

This episode explores the essence of Italian culinary traditions through insightful dialogue with Chef/Owner Terry Tarantino at his resturaurant La Dolce Vita Bistro in the heart of Little Italy in Cleveland, OH.

By emphasizing quality ingredients, cooking techniques, and the importance of heritage, listeners gain a deeper understanding of what makes authentic Italian cuisine truly special. This was a raw, on the go podcast episode with Chef Tony that captures the true heart of Italian cooking.

We go in on the following topics and how we deal with them:

• Exploring the significance of heritage in Italian cooking
- What NOT to do to your tomatoes
• The role of quality ingredients in authentic Italian dishes
• Understanding the impact of cooking methods on flavor
• Why salt quality matters in Italian cuisine
• The cultural importance of water in dining experiences
• Addressing gluten-free concerns in Italian cooking
• The evolving trends in American dining and healthy eating
• Insights into the challenges facing independent restaurants
• Encouragement for young chefs to focus on simplicity and quality

Connect and support Chef Terry at https://ladolcevitacle.com in Cleveland, OH and on social media at https://www.instagram.com/ladolcevitacleveland/

Welcome to the show! Burnt Hands Perspective

Chapters

• 0:00 Italian Heritage in American Cooking
• 5:55 European Water Varieties and Tomato Storage
• 9:32 Italian-American Food Trends and Ingredients
• 17:27 Italian Cuisine and Quality Ingredients

Transcript

Speaker 1: 0:24

All right guys sitting here with Terry Tarantino. What's up, brother? Nice to have you, cleveland's finest one of them right, thank you, or the worst, which one?

Speaker 2: 0:34

I'm in between, you're in between. I fluctuate, that's a mess.

Speaker 1: 0:37

I fluctuate, you fluctuate. So I'm sitting here in Little Italy of Cleveland, one of my favorite spots and a really gem and a jewel when it comes to little Italy's. Around the country, you'll see these places everywhere you go in which I find I actually look for them, whether it be Federal Hill in Providence, whether it be New York City, whether it be wherever you may be. We're going to go and we're going to do these things all over the place. But anyway, terry, what I want to talk to you about real quick is this podcast is about the industry on all different facets.

Speaker 1: 1:03

Man, we go from one bullshit to the other, right, and what we don't talk enough about, though, is the heritage, my heritage, the Italian heritage. Everybody knows I'm an Italian chef, everybody knows me from my areas, lucia and Lucia second, oh, and what I bring to the area, as far as that, but let's talk about I love this topic, bro, because I do a lot of work. Your family and I, my family are from the same region they're very close lots, you lots, exactly from Ocean, civitavecchia and where you're from.

Speaker 1: 1:32

We have a lot of the same background and it shows in your cooking and it shows in your influence in the restaurant. It shows in your hangover today that you got me trying to get me drunk on last night. Bro, he comes in last night. We're having a great fucking time. I'm sitting there minding my own business and you gotta go downstairs and get me.

Speaker 1: 1:48

What A nice bottle of tea and yellow Tea and yellow, but not a nice one, a 2000. Yeah, Highly rated, delicious. I think it put us both in the mix. Well, here's to that. I'm gonna take a sip. While I'm sipping, bro, tell me what is your take on today's? Is it hard staying with your traditions of Italian chef, Italian restaurateur, right, Trying to keep up with the demands of the traditional Italian, the American Italian, but also wanting to dip into the fucking the other areas of the regions of Italy? Where are you at with it? Where's your style?

Speaker 2: 2:18

Well, what I try to do. Ingredients are so important, as you know, tony, and I like to keep it raw here, and when I say by keeping it raw, I'm not into balsamic drizzles on stuff. What is balsamic In America? It's basically caramelized sugar and vinegar, and who needs to put that on their food to?

Speaker 1: 2:43

make the food better. Someone who can't cook, that's who? Yeah, usually.

Speaker 2: 2:47

Usually, or someone that can't design how to cook, but I keep it simple. I like using olive oil. I have to have great tomatoes and I have to have great olive oil and I have to have, of course, good garlic and good onions and everything else. After that, you need three to five ingredients for every dish. When you start throwing all kinds of different cheeses and four different cheeses and three different vegetables and two different meats, it gets ridiculous and you become the Olive Garden.

Speaker 1: 3:23

Do you have a hard time purveying that or relaying that to your staff? If you get a new kitchen guy or your kitchen guy must be working for you for a long time how long does it take them to understand what you're trying to say and stop fucking trying to do what they're trying to do and present to you? Do you have a problem with that?

Speaker 2: 3:39

man, that's a huge point. Most non-Italian chefs, or even educated chefs, they don't cook like Italians. They don't understand how to put pasta water in. They don't understand less is more.

Speaker 1: 3:54

Salt in the water, the al dente? What cut goes with what? What pasta comes?

Speaker 2: 3:58

from where Even the salt? How important is sea salt versus the other salts in the market?

Speaker 1: 4:02

Oh, it's 100% important, bro Look.

Speaker 2: 4:04

Italians know that.

Speaker 1: 4:05

Iodized white salt is what you put outside in Cleveland, right here when you want a mouth of snow, so your guests don't fucking fall right. Me, I don't use that for anything. Maybe I'll put it in my pasta water so I don't have to spend the money on the sea salt. Salt at that point is the salt we want that pasta to really absorb that salt in the water, so that salt is for that. But as far as garnishing your plate, putting it on the final or actually even seasoning your food with it, you're selling yourself short, people. You're selling yourself short in the salt game.

Speaker 1: 4:31

There is so much salt out there that you should be experiencing, and it doesn't have to be Italian either. We got Icelandic, himalayan, fucking lava, black, white, any sea you want. Everybody's creating salt all over the place. I mean you can get salt from deep into caves, all the way up to mountaintops, from the ocean to the damn Midwest. So people are making salt everywhere and it's all delicious, man, and it's one of those fucking ingredients that just hits your tongue and does what your tongue is supposed to do and that's open up, so go ahead.

Speaker 2: 4:59

I'm sorry to cut you off there, but you talked salt. That's a salt thing, but you hit it right on the head and you can go on and on about salt and I had a great discussion with you yesterday about all the different waters you have on your oh dude, water's a whole nother level man but.

Speaker 2: 5:15

But you took it to a whole new level and and I need to understand to add a couple more waters. We try to have good italian water here. We have some good local water, good, good water from us, but water is so important.

Speaker 1: 5:31

So what I think about water, terry, is when I go to Europe. Right, you don't get tap water. People don't understand that unless they travel to Europe. And then it becomes a little thing. If you look on Instagram and TikTok, everybody's giving you advice on don't get the tap water. They won't give it to you. It's fairly true. You can't drink a lot of it. It's not filtered like it is here in most places in Europe. It's just not the same different thing. And even when it's filtered here it's bad for you but they just know it so they don't give it to you. Here they give it to you.

Speaker 1: 5:52

Anyway, water is very important. So each part of the world has their own variation or perception of what sparkling water should be, and it's the size of the bubbles to the solidity, to the ground, to where it's filtered, the filtration systems Everybody, the ground to where it's filtered, the filtration systems everybody has. If you go to Germany, you're getting different from Austria. If you go to Austria, you're getting different from Italia. If you go to Italy, you're getting northern Italy's different water from southern Italy. You know we hit that San Berretto or the San Pellegrino. Those are the basic most waters that everybody knows on the market. They cornered it right, but when it comes to, when it comes to actual waters, my list at Luce Secondo and Luce Norfolk I find it very important if I'm going to really purvey the experience of Europe, I want to make sure that everyone has the ultimate options of Europe and that's just not the food in this I want you to experience as if you're walking down the street in Europe.

Speaker 1: 6:41

I want you to have, if you've been to Germany but yet you're an Italian restaurant, but you remember that Germany, you're still in a Europe mindset, a Europe state of mind, that Euro food, the ingredients, as you were talking about, these are all fucking key, dude, and without them and without our knowledge of them or us being left with the gray hairs to be able to make sure we're quality control. You know, that's what I'm really worried about. As far as the I'm so worried about people are more worried about the art of chefing, the tweezers, the leather aprons, that's all great man, that all has its place, but I'm more worried about them focusing on that and making less exception for the actual quality of the food. If I can get a shitty lobster that was farm-raised just so I can use my tweezers, I'm more worried about that person than I am about the person who's not wearing tweezers or using tweezers. Rather, am I wrong in this tea? Amen.

Speaker 2: 7:30

Yeah, absolutely.

Speaker 1: 7:32

When you guys on Cleveland, this is a really, really proud Italian neighborhood. It's proud. Every fucking Italian flag is on every house up and down the street. There's a lot more pride in this town than I've seen in a lot of little Italys. And I'm not talking about the business perspective. Everybody in every little Italy is gonna use the best of their ability to make up a business out of this. So they're gonna. They're gonna propagate, they're gonna do that right. But I'm talking about the civilians. Man you walk into down the street, right here there's Italian flags and everybody's house. Yeah, right, how long you been here in this town?

Speaker 2: 8:03

my whole life so you have a restaurant, you've been a restaurant, or, yes, I've been a restaurateur 35 years, right here.

Speaker 1: 8:10

Yep In this spot. Yep. You've owned this joint 35 years? Holy shit, that's what I'm saying. So you don't come out with the chef coat, the big fucking glitz and glamour. You're past all that. You're tried and true.

Speaker 2: 8:30

Your place is full every night. Well, let, talking about ingredients, nine out of ten restaurants put their tomatoes in the cooler. A tomato in the cooler tastes like the cooler, not like a tomato Right. A tomato has to be stored room temperature.

Speaker 1: 8:40

Well, it's going to retard the cooling and the cool air is going to actually retard its residual sugars and its ripening and everything we're going to get out of the tomato. And those acidic acids typically overpower the sugar. We get a little sour, they get tart. So absolutely you're right. You shouldn't have a tomato in your restaurant long enough to have it go bad anyway. Am I right or wrong? That's absolutely correct. So if you're putting your shit in your refrigerator because you're holding on to life, get rid of it. Don't do it, man. There's certain tomatoes we put in our fridge because we chop them for sauté, so I want them to hold that al dente that's different.

Speaker 1: 9:10

But if we're going for a fresh tomato, they have to be at room temperature. We have local people in our area indigenously growing heirloom strands, so we get some really nice tomatoes, especially in the summer. But here we come in the fucking winter, bro, and now we're tomato-less.

Speaker 2: 9:25

We are for about a month, until we get some good stuff from Florida. We are for about a month until we can get some good stuff from Florida.

Speaker 1: 9:31

There are some good vine ripes in Florida. Sure, what are you doing for tomatoes, as far as canned, when you make your salsa, your pomodoro, your marinara, all that stuff? What kind of cans do you like? I like the Alta Cucinas, that's all. It is. Stanislaus. Alta Cucina is the best. It's American, it's Italian American out of Stanislaus, california. One of the best brands. Plug, plug, hint, hint. No, I'm just kidding. I actually use them because they're delicious. No, fail every time. My second one that I use Mutti. Mutti's unbelievable. Yeah, mutti's a great tomato.

Speaker 1: 10:00

You open up that can. You see less water. You see more passata on top floating. That's where we want to be folks, okay. So when you're opening up your cans of tomatoes at home, if you're gonna go get the tootaroso or anything like that from your grocery store, they're okay if you're at home and you need to get by. But when you open up your can, you want to look for that liquid on top. If you're seeing a lot of liquid with no viscosity and a lot of water in there, throw that tomato to the side and try another brand. All right, go for you, try it, trust us here.

Speaker 2: 10:28

Moti has a freshness about it that is exceptional.

Speaker 1: 10:32

They're also packed in Italy and they come from the Italian soil and they come from the actual Europe standard, which is huge. And I've had some people tell me if you don't like it here, move, I'm not going to move, I'm not going to fucking move. So don't tell me to move. The problem is stop buying that shit. You know what I mean and that's the problem we're dealing with. When it comes to these ingredients, whether you're in Cleveland, virginia, new York, it doesn't matter where you are. If you're buying those ingredients, they're all coming from three or four places Period, no matter where. You are Right, and the more we buy that and the more we accept it. I don't have to fucking move. How about the gluten-free world? My man, let's talk about that. Because you're Italian, I'm Italian, how's that treating?

Speaker 2: 11:14

you Well you know, the gluten-free people are growing faster than anybody and I mean, I have to be honest with you. I think the biggest problem with Americans is they eat too much pasta. Their dishes are too big. Problem with Americans is they eat too much pasta, their dishes are too big. And white flour and all that gluten it's not healthy. It's not healthy to eat anything and the amount people are eating it in, I think if you cut down your portion size, I think it helps a lot. But there are people that are celiac and there are people that are bothered by the sugars from the gluten and the problems with that, especially people that are on borderline diabetics. So I understand that the gluten-free, the whole deal. Italians are really embracing it a lot more than they, than I thought they well, they are, and, I think, italian Americans.

Speaker 1: 12:09

Now, I've said this comes up a lot in my podcast because it's a really hot topic, man, and I like asking different point of views of it, because I like to make sure that my thinking is along the same line and I'm not. I'm not blinded, okay, but I still remain on the same track of how I'm thinking. It's the American standard of how they're growing the wheat is the problem. It it's not so much the gluten, it's what they're making the gluten out of the chemicals going into the gluten, and it's a false, fake gluten. Our body was not produced or has not produced an antibody to. That's the problem. So I don't really believe it's gluten. I believe it's how our gluten is produced here.

Speaker 1: 12:41

My semolina comes from Italy, comes from Europe. I won't buy it anywhere else. And I don't have issues when it comes to people, of course, with all due respect to the celiac and the diabetics and things like that who actually need it. Come around, we want you, but it's really hard sometimes. And when you come to the portion control, like you said, that's another subject, man. Well, Tony.

Speaker 2: 12:59

Proof in what you're saying about using Italian wheat, italian semolina, is look at the Italians. They all are in shape. Their life expectancy is 10 years higher. The highest life expectancy in the world is in Italy, number one country. Okay, so they're eating all that, but if you've been to Italy, the portions of their pasta are a lot smaller than ours.

Speaker 1: 13:24

Different times of day. We're eating it during the day, not at night. To me, when I do a portion, terry, I'm basing it off the proteins, whether it be a lobster or whether it be scallops, whatever it may be inside that dish, the lamb or beef or the chuck or whatever it may be Chingale or guanciale, whatever it may be I'm not basing it off the pasta. So a four ounce pasta is basically it. So if my price on a dish is $45, it's because you have $45 of actual ingredient product. It's not really about the pasta, right? So some people will say, okay, I'm going to pay $45, but it's such a small amount. Well, I could always just add more pasta for you and make you feel like you're getting more, but nothing's changing elsewhere. We didn't price it on the pasta. So that's the biggest thing is the visual eye. You eat with our eyes. So the visual look of that is where we go wrong in America and we're working on it. It's coming around. I think that a lot of people are coming around the whole.

Speaker 1: 14:18

What do you think about the whole trend of food? Anyway, vice? Let's say you're here 35 years, right? So what about when you were here 10 years from that each 10-year decade, that's three decades of difference, going back to the baked Alaskas, the big Parmesanas, the big fucking eggplant parms, to now. What do you see different? What are you thinking?

Speaker 2: 14:36

in the trends. People are eating smarter, healthier. In my restaurant and in Italy there's not so much cream. In the whole country of Italy Italians aren't into cream. They use very little butter Over here. People over butter over cream and over cheese. Italian food and Italian food is much lighter and the trend that I see is people are eating less dairy products with their food. People are eating smarter as far as pure vegetables and, like you said, great seafood, quality seafood, the farm-raised seafood. I don't serve farm-raised salmon. I don't serve all my halibut, all my salmon, all my grouper is wild caught and that's the way I believe.

Speaker 1: 15:34

That's the way it should be. It should be so. Farm-raised foods are farm-raised. We already know what that means. It's made for the masses, it's not made for us who do it.

Speaker 1: 15:41

Now to touch base on that. Going back to what you said about the over-cheesing, the over-saucing, the over-smothering, the smoldering shit Right, that is definitely true when it comes to the creams and everything else, the extractions of food and ingredients. Now the trend of eating healthy eating, clean the residual sugars, using the acids that come through properly. I'm liking the new trend of clean eating because it's allowing me to have a new look or a new way of cooking, and that's using the ingredient instead of using everything else to create something that everyone thinks the palate used to like.

Speaker 1: 16:16

Right Now, I can use a piece of halibut and I can slowly sear it. I can use ingredients around it, like escarole. I can use guanciale in the escarole to just bring out those flavors and a little bit of lemon zest. You know what I mean. I can touch it at the end. If I can do a Wagyu or Australian Wagyu or a really high rated Wagyu, I can just pan, sear that quick on both sides and get a really high end olive oil Drizzled over that and that olive oil is gonna be the flavor Absolutely touching on that steak and that steak is gonna touch the olive oil. And then when you go with that sea salt on top we were talking about my own, I'm, listen to me.

Speaker 2: 16:50

Oh yeah. Well, Tony, that that's exactly the way trends are, but people are. People want it when you. If somebody goes to your restaurant and they have a great meal and they wake up the next morning and they feel like crap, okay, it's your fault, they're going to blame you.

Speaker 1: 17:08

It's your fault. They want to eat 17 pounds of Alfredo cheese or whatever that is, and they're going to blame you.

Speaker 2: 17:15

But I have to tell you, when they wake up feeling strong and clean and good, they're going to go back. They're going to think the next time they go to eat, they're going to go back. They're going to think. The next time they go to eat, they're going to go to your restaurant because they remembered how they woke up.

Speaker 1: 17:27

Do you know how hard it is for some people to try and create a beautiful Italian dish, right? And I could blow them away with three ingredients salt, olive oil, arugula. You know what I mean? And their taste buds are going to do things that they didn't realize was happening. They're going to go out, they're going to have a great time, they're not going to fart on their first date. They're going to be lovely. Life is beautiful, right?

Speaker 2: 17:49

That is all you need.

Speaker 1: 17:50

That's all you need.

Speaker 2: 17:51

No one has ever had arugula. When it first comes up in the spring with a little bit of salt and good olive oil, it it is magic. You don't even know what you're eating. It's so good, it's so tender, but you hit it right on the head.

Speaker 1: 18:05

When I came up here this summer and we sat outside on the patio, you made me something I'll never forget. I loved it, man, and it was so simple and it's something that I haven't had in a while. The way you prepared it and it was just thin sliced eggplant, lightly fried in a pan, and you put the nice sauce over the top and just some fresh mozzarella and melted it, Almost like a teaser intro to an eggplant parm or something. But it was just a really nice appetizer. I was drinking some sparkling rosé. I had that.

Speaker 1: 18:30

Outside the patio, the Frank Sinatra was playing. It was really nostalgic, a lot of fun. We had people outside on the street, we had motorcycles all over the fucking place and we were here, we were getting it on and it and we were here, we were getting it on and it was all around food. Yeah, it was all around food. And the best thing I like about you, terry, is 35 years you've been doing this and you're not stuck into a routine to where you are just doing the same redundant stuff. Your menu is bright, it's educated, to the times, you're trying to accommodate and please the people that have been coming for 35 years, but yet you're also bringing in. Last night this place was packed with all young new age type diners. Yeah, just sparkle of your sprinkle of old heads in here as well, your blue hairs and stuff who come in and hold it down.

Speaker 2: 19:13

Yeah, but then you know, once I walked in and looked around, I'm like, yeah, that's the first telltale sign is looking at the age of the demographic here and when I'm walking up the street, other places don't even have people in them, let alone young ones well, I'm very fortunate that the people understand what I've been doing and how I do it, and people really appreciate it, and and that that's the key is to attract people and and for the people to understand what you're trying to do, and it's difficult because we have all these crappy franchises that are pulling people in all different directions and trying to educate them in the wrong ways about food quality and about calories and processed sauces that are not good for you and are the wrong salts. Let's just say that the wrong salts, all that processed food is the wrong salt.

Speaker 1: 20:13

So everything that you're talking about is I'm happy you start seeing Red Lobsters closed down, chili's All these things are starting to close down People like the restaurant industry. What's happening? What's happening? It's fucking. Finally, it's about time these corporate conglomerate shitholes are starting to close down because people are getting wise to what it is they're eating and they're starting to go and search for people like us, like you, like myself and like my team and my chefs as well, because they're tired of the garbage man. Absolutely, when you go to the Olive Garden and you're paying a little bit less than what you're paying for something fine here at a white tablecloth for garbage, people are catching on to this shit. They're catching on and I'm all for it.

Speaker 2: 20:53

It's even like wine. We had tea and yellow last night. You can't expect people to order tea and yellow every night or whatever, but you get what you pay for for wine and anybody that buys the cheapest wine on any menu in any restaurant. If you spend an extra $20 more, you're getting a wine that's a lot more quality and it's the same thing with food, especially with Italian wines, man and French as well.

Speaker 1: 21:20

Everybody. People are now making wines in that $30 to $50 price range that are very tasty. Yeah, they're very good, they're clean.

Speaker 2: 21:29

And they're highly rated by wine enthusiasts and by wine spectators Sure and on Vivino, or whatever wine app Sure. Those wines are so much higher rated and it's another $10 or $20 or $30 more than buying a cheap wine.

Speaker 1: 21:45

And again, the winemakers are getting smarter. The winemakers are producing more. The winemakers are producing much more clean and ethical. They're understanding. The organicness of it all really doesn't even have to be advertised anymore, because a lot of people are just naturally doing it that way, because they're finding out that the product they're getting is coming out. The yield might be smaller, but the juice is so much better. You know, I'm saying absolutely and that's what we're here to do. That's what I'm saying in my restaurant. Our yield might be smaller, but the product is much better and that works all the way around.

Speaker 2: 22:15

You know me tony, that's, that's that's why you're hitting it on on on every level, and that's why you are successful, because you understand that Right on.

Speaker 1: 22:26

I appreciate that and, like I said, terry, listen, we can sit here and chop it up all day. I say that at the end of every meeting because at the end of every meeting, it's true, we start talking. Chefs start talking, restaurant guys start talking. What is it you'd like to see happen in the industry? Man, if you were to tell a young person coming in the industry who's going to start up their own Italian restaurant across the street which I know you wouldn't be worried about what advice would you give them? Or lack of?

Speaker 2: 22:52

Well, like you know, my football coach used to say you can't make chicken salad from chicken shit. And if you want a good place, you have to have good ingredients and you have to have good employees and you have to employ basic, good cooking techniques. And and that's that's how you start. From there, you learn how to manage and you learn how to make sure your lease is good. If you're opening a new restaurant, I mean there are business, very important business decisions to make too. But if it's all about food, make it all about food. The simpler the better. You can always add on, you can always expand your menu. I say start with a simple menu and and keep it simple and and always buy quality ingredients. You have to compare apples to apples when it comes to ingredients or you're in trouble.

Speaker 1: 23:56

Thank you, bro. That's very important. Where can people find you? I'm on the road, so podcast, typically in a nice setting with a beautiful thing. My partner, kristin, is not here on this trip. So I'm I'm on the road, so podcast, typically in a nice setting with a beautiful thing. My partner, kristen, is not here on this trip.

Speaker 1: 24:06

So I'm doing this on the road, impromptu, with a very small network very thing. But the purpose of this is to be able to go and have a conversation with chefs and worry more about the words and the conversation we're having than the big production, right? So you're going to hear the phones, the rings, the dings, the employees in the background, the whistling, the sweeping, the ice bucket dumping, the refrigerators running, the friends in the background breathing heavy, wanting lunch because they're hungry. Won't mention any names. You know I'm just saying, but you know the purpose of doing this is to be able to get out, experiment, use the social media platform, where it doesn't always have to be this big production. So I appreciate everybody watching, I appreciate everybody listening to this man. Where can we find you when people come to Cleveland, ohio, where can they find you?

Speaker 2: 24:54

man, we're on the very corner of Mayfield and Murray Hill.

Speaker 1: 24:59

Say it for the people in the back louder. La Dolce Vita, the sweet life, the sweet life, baby, that's all day. La Dolce Vita, cleecom. And that's why I know Terry's a fucking pimp, because all he cares about is the food. You don't even know his website, brother. I don't know my website. I love this. This is mint. I had to have help. I love it. Wwwladolcevitaclevecom. Is there a Facebook Instagram?

Speaker 2: 25:27

Yes, hit it.

Speaker 1: 25:29

La Dolce Vita Cleve. C-l-a Cleve. La Dolce Vita, cleve. Check it out on Facebook, insta-scam, all that shit. Go on it, check us out. Thanks for watching Live opera. Monday night shit. Go on it, check us out. Thanks for watching live opera monday night twice a month all year, right here. Yes, sir, in the place.

Speaker 2: 25:46

Yes, sir a live opera 31 years we've been doing live opera and what the hell is it still the same opera singer?

Speaker 1: 25:51

no, it's in medicine.

Speaker 2: 25:53

No, I, we have a. We have a beautiful girl from ukraine that's been with us for eight years now I didn't know this.

Speaker 1: 25:59

Yeah, yeah, yeah.

Speaker 2: 26:00

When is that we do it on on Monday nights. Ah, fuck, 31 years and it is not this really stifling difficult opera. Music this is musical theater. This is opera, italian opera, we do some German opera, we do some Ukrainian opera. We do songs from all over the world and it's not boring. There's four sets. There are 12 minutes a set. In between each set there's two courses of food. It's $60 a person.

Speaker 1: 26:35

Holy shit, my gears are grinding right now bro my gears are grinding. I think it's Luce Secundo Opera Night coming up.

Speaker 2: 26:42

I gotta tell you We'll do a live broadcast back and forth. No, we'll come down there and we'll do one for you. We'll show you what it's like.

Speaker 1: 26:49

Hey, listen, ciao for now. Thanks for looking, thanks for watching. Keep supporting small businesses, small restaurants. La Vita Dolce.

Speaker 2: 26:57

Thank you, Tony, for everything.