Chef Josh Capon

I expect you guys or anybody out there to come on down.

I would say the sleeper dish on the menu right now is 100%.

The Duroc pork chop, fennel crusted with spicy vinegar peppers, it is a freaking 10.

And by the way, when you're talking about value too, beef prices, beef prices are at an all-time high.

You're talking $30, $40 a pound for some of these steaks that I'm serving.

It's no joke.

Pork is $10, $12, $8 a pound.

So you get a real bang for the buck.

And I think pork is an underrated, very, very high-quality, clean steak.

You know, I know I grew up in a kosher house.

A lot of people don't eat pork.

It was considered a dirty meat.

I'm telling you, pigs are cleaner than most animals.

They get a bad rap just because they roll around in the mud.

I like to roll around in the mud a little bit.

Doesn't mean I'm not a clean guy.

Take a shower.

Dave, I got to tell you, speaking my language, listen, you're talking bacon, you're talking pork chops, you're talking ribs.

You want to live a life without ribs?

Who wants to live a life without ribs?