Mario Carbone
speaker
319 appearances
1 recordings
1 series
first heard Apr 2025
last heard Apr 2025
Mario Carbone’s voice in public audio — every appearance, attributed to the second.
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Appearances
That's starting. Yeah, I would only go under 20% if I was unhappy with myself.
But if you are unhappy... He's always unhappy.
This guy is never happy. You might want to start staying home.
That used to be the good spot. But now you're tipping for all sorts of things that don't warrant any sort of tips. Like, what are we talking about here? Like what? I mean, if you're just going to the coffee shop, you're getting a cup of coffee, all of a sudden the screen spins around.
I'm still confused by self-checkout at the airport because people are working those... They understand that you're going to have trouble with this, and there's people that are helping you check out, which is no longer the whole purpose of this experience.
Is that like a strategic move? So the strategy that's implemented there is if you have like one main guy who's like the head porter, right? He's doing the hiring. there's constantly infighting amongst communities. If you start blending communities, there's going to be all sorts of stupid drama that's going to happen because they're fighting with each other.
And it's best to sort of hire one community of people.
And it's just a happier house, right? Everyone gets along. It's all one community. The staff meal's all the same, right? You don't have to deal with Mexicans making pork for the Muslims and they're fighting about it. It's just a happier house.
Incredible chefs. I mean, Mexican cuisine is arguably the most complex food there is, period. Talk that shit. Period. Starting with, like, the Aztecs into the Spanish into the regional Mexican cuisine. Oh, thank you. It's an incredibly difficult... So, if they can cook mole, they can cook whatever else the fuck you want. So, then why... And they work hard. Yeah.
No one asked him about them pyramids. Yeah, he knows. He knows. No one questioned him.
I mean, I'm sure it is. It doesn't affect ours. I mean, we just don't allow illegal immigrants to work in the restaurants, right? I mean, you have to have proper paperwork. We don't fuck with that. It's not worth bringing the house down.
Because I see it looks like... You go to Roosevelt Avenue and you get paperwork made.
Well, we were pretty frugal early on, but we knew that. Why would you bring that up? We knew. We knew we needed help. We were just two chefs who were trying to figure out the rest of it.
Oh, wow. And when we got somebody that was like noteworthy coming in, it was heavy because the room is this big, you know, like Stout would bring Hovind and he'd sit in the corner and you're like, oh, shit. Wow.
Yeah, that's crazy. So early days were kind of crazy when we were getting momentum because that was the room. That was everything. But when we met Jeff, Jeff was one of the kind of early customers. We knew him. We had similar friends in the same business. And he came in and he quickly kind of identified that we had a chance of being something much bigger than we are right now.
And he thought he could bring the rest of it to the table, which... We would have learned. I believe we would have learned, but it would have taken a while.
It's phenomenal. It was an Italian restaurant. Rocco, right? Yeah, Rocco from the 20s. Yeah. I think it was a Genovese family kind of like Stallworth restaurant. Oh, wow. There were a couple of questionable doors in there that were for them, back courtyards and shit. And it finally kind of fell on disrepair. And we found out about it through the guy who owns the space knew Jeff somehow.
And we wind up getting it. It was at the time crazy expensive. Now it's a great deal. But at the time, it was crazy expensive for us.
Like $18,000 a month in 2012, 2013.
When we first opened, there was a big push of... who do you think you are sentiment from sort of the community at large, because we had gone from these kind of lovable guys charging a small amount of money in New York to tuxedos, you know, expensive dishes, table side, um, You know, there was a sentiment of like, don't you know Emilino's down the block? What are you doing?
Showing 101–120 of 319 · page 6 of 16
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