Scarlett Johansson Today Show, Toastieland with Jimmy V, Bacon Crunchburger with Damaris Phillips

Summary

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Bobby on the Beat: Scarlett Johansson Today Show, Toastieland with Jimmy V, Bacon Crunchburger with Damaris Phillips

Host: Bobby Flay
Co-Host: Damaris Phillips
Date: December 29, 2025

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Episode Overview

In this lively episode, Bobby Flay welcomes chef and Food Network star Damaris Phillips as his co-host. Together, they offer listeners a blend of behind-the-scenes culinary stories, reflections on their careers and the modern food scene, along with plenty of laughs and personal anecdotes. The episode features a recount of Bobby’s recent Today Show cooking segment with Scarlett Johansson, a field review of Toastieland’s grilled cheeses by Jimmy V, and an in-depth look at Bobby’s signature Bacon Crunchburger. The conversation touches on food as comfort and connection, the evolution of restaurant culture, social media in food, and navigating personal and professional changes.

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Key Discussion Points & Insights

Damaris Phillips: Food Network Journey & Personality

• Origin Story & Unique Energy

  • Damaris discusses her beginnings on Food Network, her playful, quirky persona, and growing up in a funeral home, which shaped her perspective on comfort and food.
  • “You get one shot at this life. And then I also learned through the funeral home that food comforts people. And so for me, it was easy to combine all of those things—to be like, I just want to bring comfort to humans and I want people to have fun.” (Damaris, 02:26)

• On Being a Self-Starter and Fitting Into Modern Media

  • Bobby praises Damaris’s self-starting attitude and her ability to adapt with original ideas.
  • “You're a very good self-starter. You always have original ideas, which I love...Which separates you from the rest in many ways.” (Bobby, 01:39)

• View on Fancy Food

  • “I don't actually like to go to Michelin starred restaurants. I find them boring...Food can be delicious, but also very sort of attainable.” (Damaris & Bobby, 03:00–03:17)
  • Both agree that delicious, comforting, and accessible food trumps formality.

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Kentucky Derby Traditions & Party Planning

• Annual Kentucky Derby Breakfast

  • Bobby and Damaris share their long-running tradition of making early morning breakfast for 120–130 people on Derby Day, focusing on Southern flavors and community.
  • “You have your crew of people that you bring every year, which is so wonderful...I like the bourbon, I like the food, I like the people, I like the horses. I like the Maris Phillips.” (Bobby, 03:52–04:13)

• New Year’s Eve Party Theme Planning

  • Damaris insists on a fancy, vintage-themed black tie event, painting an “Old New York, 1955” vibe and dismissing casualwear for the occasion.
  • “You're going to have a casual New Year's Eve party? Gross. No...Can you imagine how sexy everybody would look in, like, tuxedos? Old New York, New York, 1955.” (Damaris, 04:53–05:12)

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Bobby’s Today Show with Scarlett Johansson: Behind the Scenes

• Scarlett’s Involvement & Menu Inspiration

  • Scarlett Johansson specifically requested hors d’oeuvres instead of a main course, inspiring Bobby to create playful, elegant appetizers.
  • “Scarlett Johansson texted me...asked me to be on the show to cook...She’s like, ‘I want tasty hors d’oeuvres.’” (Bobby, 05:25–05:44)

• Menu Details:

  • Crab Meatball Fra Diavolo with Calabrian chilies
  • Goat cheese & bacon croquette with piquillo pepper hot sauce
  • Deviled eggs with smoked salmon and honey mustard horseradish sauce
  • Red curry chicken wings (for Scarlett)
  • “Deviled eggs kind of dressed up. Deviled eggs are a cool holiday thing. And if you know, you know, Scarlet loves chick...we made some red curry chicken wings for Scarlet.” (Bobby, 05:56–06:58)

• Appetizer Discussion and Preferences

  • Damaris and Bobby talk air fryers, party snacks, and their mutual love for snacking and caviar for New Year’s Eve.
  • “I love to only snack.” (Damaris, 08:29)

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Personal Sides: Cats, Family, and Food at Home

• Damaris’s Cat Family

  • Damaris humorously lists her six cats by their elaborate names, poking fun at Bobby’s simpler-named pets.
  • “So we'll start with Cleo Pearl. Mr. Burt Fancy Wallace...Troubalina Poppyseed and Abracadaniel Striped Tiger.” (Damaris, 09:10)

• Blending Diets at Home

  • Damaris talks about her vegetarian husband, and how she developed “Southern Girl Meets Vegetarian Boy” to celebrate their differences at the table.
  • “He genuinely loves animals so much that it pains him. But the truth of meat, what we're really searching for is the fat...Nobody wants just plain vegetables...Now, you're like, yeah, when they're super fatty and fried, and they have like a sticky sweet sauce...” (Damaris, 12:48–13:13)

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Signature Recipes & Food Critiques

Bacon Crunchburger Demo

• Step-by-Step with Bobby (10:53–11:13)
  • Homemade chipotle-roasted red pepper mayo (“fry sauce”)
  • Juicy griddled patties, American cheese, crispy bacon, brioche bun
  • “Some thin, crisp potato chips. That’s what makes it crunchified.”
  • “Oh, yes. We're making my favorite, the Bacon Crunch burger. Yes, it is trademarked...Some of that sauce. Put the burger on top. A couple of slices of very crispy bacon and some thin, crisp potato chips. That's what makes it crunchified. And there you go. Bacon crunch burger. It's satisfying.” (Bobby, 10:53–11:13)

Toastieland Grilled Cheese Review with Jimmy V (13:49–16:34)

• On-Site Review Vibes

  • “Bryant Park and the holidays. It's complete insanity...We found it. Here it is. Toasty Land. Thank God.” (Jimmy V, 13:49)
  • Orders the famous “rainbow grilled cheese,” a pepperoni grilled cheese, and a mac-&-cheese version.

• Reaction Summary

  • “Here we go. Try this one out first. I don’t know about the blue grilled cheese...Pretty good. I think it has like a butter garlicky taste. Maybe on the bread. The colors give no flavor at all...The pepperoni was a good bite...Not my jam at all [on the drink]...The pepperoni would be my number one.” (Jimmy V, 15:36–16:25)

• Conclusion:

  • Fun, colorful, suitable for the location and crowd, but maybe not worth the long wait for him.
  • “I don't know if this is gonna make any list of mine, but it's a good grilled cheese sandwich. Pretty cool concept...am I standing in line to have a grilled cheese? Maybe not. However, these are really good and the people are super nice.” (Jimmy V, 16:34)

• Damaris’s Take:

  • “I think we should start sending Jimmy out a little drunk...knowing him, I think he was like, meh, it's okay.” (Damaris, 17:08)

Grilled Cheese Tips

• Technique:
  • Both Bobby and Damaris use mayonnaise instead of butter on the exterior of their grilled cheese:
  • “Mayonnaise.” (Bobby, 17:36)
  • “Yes. Yes. You do. Bobby Flay, do you? I put mayonnaise. I'm not crazy.” (Damaris, 17:37–17:42)
  • “People are like, how does that work? I'm like, it's mayonnaise.” (Bobby, 17:42)

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Social Media, Thrift Store Appliances, and Community

• Damaris’ Social Media Approach:
  • Finds quirky gadgets at thrift stores and incorporates them into quick, accessible content, building community through relatability and playfulness.
  • “People want to be part of a community and they want to be able to...to play along.” (Damaris, 17:56–18:25)

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Reflections & Aspirations

New Year’s Resolutions

• Damaris’s Ritual:

  • Writes 13 intentions for the year, burns one nightly, and carries the last as her focus for the coming year.
  • “Yes, on the solstice, I write 13 intentions to the world, and I write them as though they've already happened. And then every day between now and New Year's Day, I burn one...on the last day, I'll open it, and that will be the intention that I have to work for.” (Damaris, 18:29–18:51)

• Bobby’s Goal:

  • Singular focus: “I want to open a restaurant in New York City.” (Bobby, 19:14–19:16)

• Damaris’s Pitch:

  • Concept for Bobby: one-seating, 1950s social club–style supper club with dinner and entertainment.
  • “I think it's time for you to bring back the 1950s, like, social club, dinner and entertainment, Coca Cabana kind of vibe...There's nothing more heartbreaking than being at a restaurant and watching people be on their phones. So how about you give them something that takes them away from their phone so when they leave, they talk about the food, but they also are like, I just had an experience. I was alive.” (Damaris, 19:49–20:32)

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Notable Quotes & Memorable Moments

• “You get one shot at this life...I just want to bring comfort to humans and I want people to have fun.” — Damaris Phillips (02:26)
• “You're a very good self-starter...Which separates you from the rest in many ways.” — Bobby Flay (01:39)
• “I don't actually like to go to Michelin starred restaurants. I find them boring.” — Damaris Phillips (03:00)
• “You're going to have a casual New Year's Eve party? Gross. No.” — Damaris Phillips (04:53)
• “Scarlett Johansson texted me...She’s like, ‘I want tasty hors d’oeuvres.’” — Bobby Flay (05:25)
• “Grilled cheese is a masterpiece of a sandwich.” — Damaris Phillips (13:27)
• “People want to be part of a community...[social media] is a way that people can play along.” — Damaris Phillips (17:56)
• “I want to open a restaurant in New York City.” — Bobby Flay (19:14)

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Segment Timestamps

• Damaris Phillips’s career journey & Food Network reflections: 00:36–02:19
• Food as comfort/role of upbringing: 02:19–02:49
• Thoughts on fancy food & inclusivity: 03:00–03:38
• Derby Day breakfast & Kentucky traditions: 03:41–04:23
• New Year's Eve party planning: 04:32–05:25
• Today Show segment with Scarlett Johansson: 05:25–06:58
• Appetizers, air fryers, caviar, black eyed peas: 07:11–09:04
• Cats and family anecdotes: 09:07–09:49
• Bacon Crunchburger demo: 10:53–11:13
• Navigating family meals with a vegetarian spouse: 11:31–13:24
• Grilled cheeses & Toastieland review with Jimmy V: 13:49–16:34
• Grilled cheese techniques (mayonnaise vs butter): 17:36–17:45
• Damaris's social media philosophy: 17:56–18:25
• New Year’s resolutions and aspirations: 18:25–20:38
• Finding/contacting Damaris, podcasts, and wrap-up: 21:04–21:24

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Where to Find Damaris

• Instagram: @chefDPhillips
• YouTube
• Podcast: “That’s Fun” with Nikki Dinky

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Tone & Style

The episode maintains a friendly, irreverent, and often comical tone, replicating the lively banter between old friends. Bobby’s more straightforward, matter-of-fact style is matched by Damaris’s whimsical and energetic presence. The episode mixes heartfelt insights with lighthearted debates, making it approachable and relatable to a broad audience.

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Transcript

[A]

Bobby on the Beat. Hey everybody. Welcome to Bobby on the Beat. We are podcasting away here. If you like this show, please subscribe. Even if you don't like it, subscribe. We don't care. Every Monday about 8 o' clock in the morning, Eastern time, there is a brand new podcast, Working Hard. We're having so much fun. So thank you so much for subscribing and liking and watching and listening and all those good things. Today my co host is one of my favorite people, Damaris Phillips from Louisville, Kentucky. You probably know Damaris from the Food Network. Welcome to Maris.

[B]

Thank you for having me.

[A]

You're the best.

[B]

I feel like I am.

[A]

Thank you. You are. And you came all the way from Louisville, Kentucky to be here. The very first day I met you was on the set of Next Food Network Star. And I looked at Alton and Giada and I was like, who is this crazy person?

[B]

I know because.

[A]

And I met that in a really nice way because your energy was different than everybody else's.

[B]

Yeah. I mean, describe your energy. You know, it's hard to be playful and it's hard to like, be goofy as an adult. Like, we all have to be serious. So I try to bring and model that energy.

[A]

And you do. So you've been on the network for like 12 or 13 years now. That's amazing.

[B]

I know. I keep thinking like, please don't fire me.

[A]

How do you feel about your journey there?

[B]

I. I would like it to be more like a meteor, like rise to the top.

[A]

You want to do more?

[B]

I would like to be the biggest star that there's ever been.

[A]

Okay, well, we can make that happen, but can we?

[B]

It's a different time and there's so many talents, you know, and it's not the same as, like, I came up watching Food Network. I used to watch 30 Minute Meals.

[A]

Yeah.

[B]

Um, and that's just not the way the network works anymore. And it's been exciting to get to have some ownership in that.

[A]

I think that you've done a very good job of self starting, let's put it that way, and that, and that's really key in any profession, but especially in this profession as, as the world of media changes. You're a very good self starter. You always have original ideas, which I love. And the thing about them is that there are always ideas that make sense for you. I mean, you, let's face it, you have this like, fun quirkiness about you that is like, you know, you come from off the beaten path. Let's, you know, it's like it is what it is. Which, which, which separates you from the rest of in many ways. And that's why you want Food Network star, because you separate yourself. Combined with the fact that you had a lot of skill and talent. You weren't afraid to be in front of the camera.

[B]

Yeah, I think that I. So I grew up in a funeral home. I know.

[C]

What.

[B]

Yes, I grew up in a funeral home. I don't know if you know that about me.

[A]

I don't.

[B]

It makes you such a weird person. Like there's just no way to be a 10 year old surrounded by death all of the time and not have who you're going to be. I learned early on that like we get one shot at this life. And then I also learned through the funeral home that food comforts people. And so for me, it was easy to combine all of those things to, to be like, I just want to bring comfort to humans and I want people to have fun. That's it.

[A]

When you walked into my apartment today, like you took over the entire place. I think sometimes on the network your personality overshows your skills.

[B]

I know.

[A]

Because your skills are significant.

[B]

I personally don't love super fancy food. Like I don't actually like to go to Michelin starred restaurants. I find them boring. Like I go and I'm like, everybody's less stuffy. Nobody knows how to be in this space. Yeah. And everybody feels like they're pretending to be a grown up.

[A]

I don't think I could be happy doing a restaurant where it all depended on how many Michelin stars you had. I want my friends to come to my restaurant every night. You know, I don't want everybody, I don't want people worrying about like what they're wearing and, you know, how they're acting. Food can be delicious, but also, you know, very sort of attainable.

[B]

Exactly. It should be a thing that connects people and welcomes everybody in. I think that's what you do.

[A]

I love cooking with you.

[B]

Thanks.

[A]

And we get to do it sometimes. You know, every year we cook this breakfast at the Kentucky Derby.

[B]

It's so early on Derby morning.

[A]

Very early. I'm in the kitchen. What, five o' clock in the morning? Something like that.

[B]

Yes.

[A]

You have your crew of people that you bring every year, which is so wonderful. Like what, 120, 130 people and we make breakfast. But it's most of the time it's very sort of. I try to make it Southern, little Kentucky focused because I love that cuisine. I like the bourbon I like the food. I like the people. I like the horses. I like all those. I like the Maris Phillips.

[B]

Everybody loves you in Louisville, too.

[A]

All those things in Kentucky are amazing. So do you like doing that thing with me every year? Yeah, because you show up every year. Every year I'm like, this is gonna be the last year she showed up.

[B]

No, I could go up. I would never. I have turned down doing other. Because I'm like, I'm really sorry. I have a hard. I have a heart. Are you not doing it this year?

[A]

No, I am.

[B]

Okay, good. New Year's Eve. Listen, I've got some. I've got some ideas for New Year's Eve.

[A]

Okay. You're coming to my New Year's Eve party?

[B]

Yes.

[A]

Okay.

[B]

What is the theme? Attire wise?

[A]

Why do you have an idea?

[B]

Well, I think that we should. We should invite people to have an attire so people know kind of what they're expecting.

[A]

I know. People are saying to me, is it dressy?

[B]

Absolutely.

[A]

Okay.

[B]

You would never. What? What are you even talking about? You're going to have a casual New Year's Eve party. Gross. No.

[A]

Absolutely not.

[B]

No. You should say black tie.

[A]

Really?

[B]

Yes. I almost cussed, y'. All. Absolutely. Can you imagine how sexy everybody would look in, like, tuxedos? Old New York, New York, 1955.

[A]

Okay.

[B]

I like that, right?

[A]

I like. I like. I like period pieces.

[B]

Oh, I. I love to get super fancy. And now everybody wears sweat clothes, which I love a good soft outfit, but come on, not on New Year's. That's so, so sad.

[A]

Okay, so I'm gonna show you a clip. I did the Today show, which I do from time to time, over. Over all the time over the last three decades. And interestingly enough, Scarlett Johansson texted me and said to me, what are you making? Because she asked me to be on the show to cook.

[B]

Oh.

[A]

Because since she's gonna co host.

[B]

Yeah.

[A]

And I said, I think I'm gonna make, like, a holiday pork chop. And she's like, I don't want that. So let's take a look. Bobby on the beat. So we're at the Today show. It's a very special day today. So Scarlett Johansson is guest co hosting with Jenna Bush on Jenna's show. Of course, Scarlet requested that I. Come on. We've been friends for a bunch of years, so we're doing some holiday things. I actually texted her and I was like, what do you want me to cook? I was thinking about making, like, a pork chop for the holiday. She's like, no. Literally said, to me. I want tasty hors d'. Oeuvres. So we're doing three hors d'. Oeuvres. This one is a. A crab meatball. Fra diablo, like, tomato sauce. It's like a tomato sauce. It's got, like, garlic and some Calabrian chilies in there as well. That's really good. A croquette. We were just in Spain, so I got inspired to make a goat cheese and bacon croquette with a pill pepper hot sauce. We're gonna make deviled eggs garnished with smoked salmon and some dill, like a drizzle of, like, a honey mustard horseradish sauce to go on top of that. I think deviled eggs kind of dressed up. Deviled eggs are a cool holiday thing. And if, you know, you know, Scarlet loves chick. I wanted to make chicken wings. The Today show asked me not to make baked chicken wings, but we made some red curry chicken wings for Scarlet just because.

[B]

We are back with chef, restaurant owner, cookbook author, and culinary superstar Bobby Lay. Curry superstar. He is showing us three easy verdure for your next holiday party.

[A]

Yes, you could air fryer. Oh, I like an air fryer. Are you an air fryer person?

[B]

I just got an air fryer me how to use it.

[A]

Okay.

[B]

It's not that I don't know how to use it.

[A]

Okay.

[B]

I like it.

[A]

Do you like it?

[B]

Yes, I like it. Delicious.

[A]

What happens if you don't like something? Do you say it?

[B]

You spit it out in your nap.

[A]

We've had. We've had. Really?

[B]

Okay, cool.

[A]

Which is your favorite? Mine first was the ball.

[B]

What's yours? I love that ball. That ball. That ball is bomb.

[A]

Grab an egg. Everybody eat that ball again. Grab an egg. All right. This is what I decided. That was insane.

[B]

What's up, man?

[A]

How you been?

[C]

Good.

[A]

How are you doing? Well, thank you. Thank you very much. Thanks, everybo. Bobby on the beat.

[B]

Well, Bob, speak.

[A]

Speak your mind.

[B]

Here's a couple of things I have to say. Scarlett Johansson, very pretty.

[A]

Also, not shocking. Like, she's really into food. That's why when she asked me to be on, I was like, what do you want? Cause she really cares.

[B]

Doesn't that feel, like, too broad for you? That's horrible for me. If somebody's like, give me tasty appetizers. You're like, you mean of the million that there are?

[A]

Well, that's the thing. I did have a hard time deciding what to make.

[B]

Yeah, it's too broad. If she was like, I want you to give me, you know, deviled eggs. Then you can get creative. I can't just get creative with like, just make me an elegant dinner.

[A]

Anyway, so that was really fun. I mean, hors d' oeuvres are one of those things that. Do you like hors d'? Oeuvres?

[B]

I love to only snack.

[A]

What would be some New Year's Eve hors d' oeuvres we can make? Okay, so I think there's gotta be CAVIAR involved, right?

[B]

100%. So I think like little, you know, pancakes and creme fraiche and caviar. 100%. Those will be great. Yeah. And we could. Those can be made ahead. So for me, I'm always thinking, how do we do something so that we're not stuck in the kitchen? We can be part of the party.

[A]

So we just make dips.

[B]

Rip it and dip it. You have to have black eyed peas on New Year's Eve. You have to.

[A]

That's a. That's sort of a tradition. Right.

[B]

In the south you have.

[A]

What's that about?

[B]

It's about prosperity.

[A]

One of my other favorite subjects about you, which is how many cats do you have now?

[B]

Six cats.

[A]

Name them.

[B]

So we'll start with Cleo Pearl. Mr. Burt Fancy Wallace. Cleo's full name is Cleopatra Bovier.

[A]

Of course.

[B]

And then there's Troubalina Poppy seed and Abracadaniel Striped tiger.

[A]

I need to. I need to up my game on the naming. Stella and Canelo are just. It just seems very like plain.

[B]

Yeah, but what are their middle names?

[A]

They don't have middle names. They're like Cher.

[B]

We can change that.

[A]

And Madonna.

[B]

Well, their last name is Flay. Their last name is Flay.

[A]

Their last name is Flay. Especially when they go to the vet. You know what Canelo means?

[B]

Little chip?

[A]

No. It means cinnamon.

[B]

Oh, does it?

[A]

Yeah.

[B]

What's your middle name?

[A]

Robert William Flay.

[B]

William Billy. Bobby Billy.

[A]

Exactly.

[B]

Rob Bob.

[A]

No, keep thinking about New Year's Eve because this is gonna be important. But I made you a snack. I made you one of my favorites, a bacon crunch burger. Let me show you how I made it. Bobby on the beat. Oh, yes. We're making my favorite, the Bacon Crunch burger. Yes, it is trademarked with. Going to start off by making some homemade mayonnaise, egg yolks, little avocado oil, salt and pepper. You know, all the good things you can use. Store bought mayonnaise if you'd like. Make sure you use the best brand. But we're going to add to our mayonnaise some chipotle Peppers and some roasted red peppers. Some smoky, some fieriness and some Louisian flavor. We call this fry sauce for Bobby's Burgers, but we're going to put it on a burger today. Okay, so now we're going to make our patties. Don't overwork them. Put a little well in the middle so they actually have a really, really perfect shape. You can cook them on the grill, but I like to cook them on top of a flat top, or in this case, a cast iron pan. You see how that crust is? That's what you really want. Two slices of American cheese. Because American cheese is the best on a burger. A little bit of a splash of water to melt the cheese completely. Yes, it makes a difference. Okay, A little brioche bun, nicely toasted. Some of that sauce. Put the burger on top. A couple of slices of very crispy bacon, and some thin, crisp potato chips. That's what makes it crunchified. And there you go. Bacon crunch burger. It's satisfying. Bobby on the beat, man.

[B]

It's so good, man. You make that such a sick burger. I ate burgers every single Saturday night growing up. My dad made them every Saturday night. We never didn't have burgers on Saturday night.

[A]

So Saturday night was burger night.

[B]

He was like one of those humans that ate the same food every single night of the week. He wouldn't deviate from it.

[A]

Okay, so you have the loveliest husband, and he's one of the most thoughtful people I've ever met in my life, period. I'm not just saying that. Derek is amazing.

[B]

He is a unicorn of a human. But don't do it. No, but he's vegetarian.

[A]

He's vegetarian, which is not a big. I'm not saying there's anything wrong with it.

[B]

No.

[A]

But how does that change the way that you function at home?

[B]

So that's why I wrote Southern Girl Meats Vegetarian Boy, because I wanted to share with him all those foods that I had growing up and that are traditionally Southern. But I wanted them to feel like the foods that I had before him. When I would, like, try to holler at a honey, it was all like.

[A]

Holler at a honey?

[B]

Yeah. That was my, like, go to. Because I'm, like, pretty funny, and then I can cook pretty well. So I'd be like, oh, you know, like, if I wanted to do delightful.

[A]

Hold on. Go back. This was saying, what is that? What is holler at a honey?

[B]

What do you mean? You've heard that term?

[A]

I've never heard this term.

[B]

You know, when you're trying to, like, spit game.

[A]

Hollering at the honey.

[B]

Yeah. When I was hollering at a guy, okay. If you're, like, medium, attractive and kind of funny and you make sick short ribs, they. It's like, panties off, you know? So when I met Derek and we were at a wedding, we were dancing. He was like, what do you do for a living? And I was like, I'm a chef. And he was like, oh. He's like, I love to cook. And I was like, oh, that's so great. And then he goes, I'm actually vegetarian. And I got. I was like, this.

[A]

Ugh.

[B]

For real? And then I was like, oh, it was going so well. Like, I really genuinely. We had to have so many discussions around it because he's ethical. Like, he genuinely loves animals so much that it pains him. But the truth of meat, what we're really searching for is the fat. And we're searching for that vessel that kind of carries the flavor.

[A]

What about, like, smoked chilies? Like Chipotle's and stuff like that?

[B]

100%. Those are great. Nobody wants just plain vegetables. That's why everybody likes vegetables. Now. You're like, yeah, when they're super fatty and fried and they have, like, a sticky sweet sauce and then lavna underneath it, you're like, wow, these Brussels sprouts are great.

[A]

Exactly, right? Oh, totally. Do you like grilled cheese?

[B]

Grilled cheese is a masterpiece of a sandwich.

[A]

All right, well, I sent out my man Jimmy V. You mean my man Jimmy V. Jimmy V is the. Is the man of the people. He's America's food critic. And if you're not sure, he'll make sure you know it. And so he went to a place called Toasty Land, which I have not been to, which, like, does all these grilled cheeses. Let's see. Let's see what Jimmy V thought about this place.

[C]

Bobby on the Beat Bryant park and the holidays. It's complete insanity. I mean, it's packed. It's unbelievable. I don't know. 30 minutes, I'm building up an appetite trying to find this freaking place. It's really taxing on the mind, body and soul. Just like the holidays would be. We found it. Here it is. Toasty Land. Thank God. What'd you get? That's the rainbow. The rainbow, yeah. Nice. Lollipops and rainbows. Here we go. Let's start a restaurant. Call it Toasty Land. Jimmy V. America's food critic. We're outside of Toasty Land in Bryant Park. This is one of several locations in the city. They're usually pop ups. I think there's something in Hudson Yards and in Smorgage Vorg Land or wherever the hell that might be. There's apparently a rainbow grilled cheese that they're famous for. I don't know. Multiple colors of cheese, I'm assuming. I hope they're ooey gooey. A grilled cheese should be good. Crunch a lot of butter on the outside and go from there. Heard they're rainbow toasty is something I'm supposed to get, but I don't know why. It's like a pack of Skittles, but it's cheese. I like it.

[A]

How are you?

[B]

I'm Gabby. Nice to meet you.

[C]

Nice to meet you, Gabby. I guess the rainbow grilled cheese.

[B]

I personally like the Mac and cheese.

[A]

The meat pie.

[C]

We'll do one of those and we'll do one of those and we'll do a pizza one.

[A]

How's that?

[C]

And the one thing I don't want to do is piss off everybody else in the line. So we should pay and get out of here. Look at the little rainbow. Toasty. It's toasty land. I love it. That's macaroni inside of it with a grilled cheese meat. Grilled cheese. Got it. My man over there said the pepperoni one was banging. So this is what we're going to be going after. This is the rainbow. Oh, look at that. Here we go. Try this one out first. I don't know about the blue grilled cheese.

[A]

Pretty good.

[C]

I think it has like a butter garlicky taste. Maybe on the bread. The colors give no flavor at all. We'll go with the pepperoni. There's definitely some herbs, maybe garlic pepperoni. It must be mozzarella. I'm not sure. Pepperoni was a good bite. Kind of almost like garlic toast. I like that. Hold on. We're going around the horn here. This would be similar to a patty melt. This is okay. I like the pepperoni so far the best. I might need to take a sip of this whatever drink we're having here. I forgot what we ordered. Not my jam at all. Yeah, I'm gonna pass on the drink the next time. Here's the carb loader. Mac and cheese. Grilled cheese. As I said, it's just extra carb. The pepperoni would be my number one. The rainbow just because the meat and then the Mac and cheese.

[A]

My friend.

[C]

What's your name?

[A]

Charlie.

[C]

You gotta go with the little rainbow. Rip that thing in half and see if you got a pull left. All right, nice pull. Give it a rip.

[A]

Badass.

[C]

Badass. I like that. I don't know if this is gonna make any list of mine, but it's a good grilled cheese sandwich. And, you know, obviously, look at the line. It's insane. Pretty cool concept, but again, it's grilled cheeses. Am I standing in line to have a grilled cheese? Maybe not. However, these are really good and the people are super nice. Toastylands Bryant Park Jimmy V. America's food critic. I gotta wash my hands.

[A]

Bobby on the beat. Did he like it?

[B]

No, he didn't like it at all. I think we should start sending Jimmy out a little drunk. Really knowing him, I think he was like, meh, it's okay.

[A]

I mean, we try to be a no hater zone around here because there's so much negativity in the world, but, you know, we want to know what he really thinks.

[B]

Yeah, I think that everybody likes a grilled cheese. There's not a real way to make it bad. What do you put on the outside of your bread for everybody out there when you're making a grilled cheese?

[A]

Mayonnaise.

[B]

Yes. Yes. You do. Bobby Flay, do you? I put mayonnaise. I'm not crazy.

[A]

People are like, how does that work? I'm like, it's mayonnaise.

[B]

It's so good.

[A]

Yeah. I want to talk a little bit about your digital presence, because don't you go and find, like, gadgets and stuff like that that's nobody knows how to use.

[B]

So I have thrift store fans that I would. A while ago, I started realizing, like, we're going to have to continue to make content. Right. Like it is now part of our life, and you have to be able to make it fast, and you have to be able to make it something that would actually be part of your life. So I just happen to like to go rooting through people's cast off stuff. What I've realized about social is that people want to be part of a community and they want to be able to. To play along. And it's a way that people can play along so.

[A]

Well, speaking of New Year's, do you have a New Year's resolution? Have you thought about that yet?

[B]

So I am a human that does the yule. Like, happy yule. So, yes, on the solstice. On the solstice, I write 13 intentions to the world, and I write them as though they've already happened. And then every day between now and New Year's Day, I burn one of those intentions without looking at it. And then on the last day, I'll open it, and that will be the intention that I have to work for. For the year.

[A]

Wow, that's a lot of effort.

[B]

No, I think sometimes you get busy and you, like, disconnect or you stop listening to, like, really that voice inside of you of, like, what is the truth for me? And so I've been working really, really hard to, like, figure out for 2026, how can I be a little more in tune with myself so that it allows me to show up for other people.

[A]

I just have one goal at a time.

[B]

What is yours for 2026?

[A]

I want to open a restaurant in New York City.

[B]

Okay, well, good that you brought that up, because I've been listening to your podcast and I've listened to every episode and you bring it up. So I have a pitch for you. Truly, Gato was magical, but it is a different space since COVID and people need a little bit more from a restaurant. And I think that you were actually the right person to help people see the evolution of restaurants. I think it's time for you to bring back the 1950s, like, social club, dinner and entertainment, Coca cabana kind of vibe. Think like, white Christmas. God, hear me out.

[A]

This is a lot of effort.

[B]

I know, I know. But one seating a night. One seating, right. They come in, there's cocktail hour, there's mingling.

[A]

Sounds like a huge production.

[B]

I will help. I can help with the theme nights.

[A]

You're gonna have to do every one of them.

[B]

Well, it's just not enough. Like, people are wanting. They're using food as entertainment now. It's people's main source of entertainment, but there's no entertaining happening. It's just food. And you see people. And there's nothing more heartbreaking than being at a restaurant and watching people be on their phones. So how about you give them something that takes them away from their phone so when they leave, they talk about the food, but they also are like, I just had an experience. I was alive.

[A]

All right, well, I have to take that in consideration.

[B]

I'm send you some mock ups that I have of this. I really think you could do it well.

[A]

Okay. All right. So where can everybody find you?

[B]

I am in Louisville, Kentucky.

[A]

You're going to give me your address.

[B]

You've never been to my house, do you know that? I realize you haven't invited me. I have invited you.

[A]

No, you have not.

[B]

Really?

[A]

You've never said, I'd like you to come on July 18th to my house ever.

[B]

For Derby.

[A]

You've been to my house many times.

[B]

I'm going to invite you over when you're in town for derby.

[A]

You. You give the greatest invitations to be invited. Like, social. Come on.

[B]

So Chef D. Phillips on Instagram, we're on YouTube. We also have a podcast, Nikki Dinky and I do podcast called that's Fun, where we are literally just trying to make life more fun. In your 40s.

[A]

All right, well, thanks for hanging out with me. Thanks for trying my burger. Oh, thanks for drinking some wine.

[B]

The burger's almost gone.

[A]

Thanks for the laughs. Thanks for the quirkiness.

[B]

Thanks. You're the best.

[A]

All you do. Damaris, you're the best. All right. Thanks, you guys. Thanks for watching. Please subscribe. I'm sure that now that you've watched Damaris, you're going to want to subscribe over and over, so please do. And then next week, we have a good friend of mine, also a chef, Esther Choi, and we're going to talk about her career as well, which is, you know, constantly on the rise. I feel like Esther's been rising and rising for years, and she just never stops. We'll see you next week. Bobby on the beat.