Joey Camasta

I could be a, you know what I'd be good at? Like, you know, give it like a consultant, like a restaurant consultant.

Yeah. I think we need a critique on this menu. I think we need like, you know, maybe something with cilantro or, you know, a spicy margarita.

Yeah. I think we need a critique on this menu. I think we need like, you know, maybe something with cilantro or, you know, a spicy margarita.

Yeah. I think we need a critique on this menu. I think we need like, you know, maybe something with cilantro or, you know, a spicy margarita.

Yeah, so I'm good at telling people what they should be doing.

Yeah, so I'm good at telling people what they should be doing.

Yeah, so I'm good at telling people what they should be doing.

But I don't have the gusto to start it myself.

But I don't have the gusto to start it myself.

But I don't have the gusto to start it myself.

Yeah, we can make it.

Yeah, we can make it.

Yeah, we can make it.

That would be the best job ever because I can go to all different restaurants and just be like, you know, I think this is what you should be doing. And then watch the fruits of my benefit. The benefits of my fruit.

That would be the best job ever because I can go to all different restaurants and just be like, you know, I think this is what you should be doing. And then watch the fruits of my benefit. The benefits of my fruit.

That would be the best job ever because I can go to all different restaurants and just be like, you know, I think this is what you should be doing. And then watch the fruits of my benefit. The benefits of my fruit.

Fruits of my labor grow.

Fruits of my labor grow.

Fruits of my labor grow.

Monkey Bar is one of my favorites. Have you been?