Thai Diner, Sunday's Best Cinnamon Rolls with Jimmy V, Lobster Agnolotti with Sophie Flay

Summary

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Bobby on the Beat: Holiday Feasts, Family, and Food Finds

Episode: Thai Diner, Sunday’s Best Cinnamon Rolls with Jimmy V, Lobster Agnolotti with Sophie Flay
Host: Bobby Flay
Co-Host: Sophie Flay
Date: December 22, 2025

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Overview

This festive, family-centric holiday episode of “Bobby on the Beat” welcomes Bobby’s daughter, Sophie Flay, as co-host. Together, they reminisce about food traditions, delve into behind-the-scenes family stories, and explore the best eats in New York City—from homemade lobster pasta to bakery-coveted cinnamon buns and the cult-favorite Thai Diner. With on-location segments from Jimmy V and street reviews, this episode blends thoughtful discussion, nostalgia, and plenty of culinary inspiration.

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Key Discussion Points & Insights

1. Flay Family Catch-Up & Podcasting Journey

• Return to Podcasting [00:00–01:00]:

  • Bobby and Sophie revisit their previous podcast “Always Hungry.” Their easy banter establishes a mix of nostalgia and new beginnings.
  • Quote:

    “This is the next version of our audio video life.” – Bobby [00:53]
    “Bobby on the Beat. Do you like the name?” – Bobby
    “I love the name.” – Sophie [00:58]

• Sophie's New York Return [01:00–01:55]:

  • Sophie shares career updates about joining the national news desk at ABC, working odd hours (2 AM–4 AM), and adjusting her life accordingly.
  • Bobby beams with dad pride, highlighting her achievement.

2. Family Life, Food Traditions, and the Holidays

• Sleep, Social Life, and Family Dinners [01:39–02:36]:

  • Sophie describes managing her upside-down work schedule while maintaining connections—fitting in dinners and social time.
  • They joke about snack preferences at Bobby's house, showing their familial quirks.

• Lobster Pasta Nostalgia & Holiday Cooking [02:59–06:14]:

  • Bobby details making lobster ravioli with Sophie as a child, a formative bonding memory.
  • He presents his updated dish: Lobster Agnolotti with saffron pasta, lobster, ricotta, and a butter sauce with cherry tomatoes.
  • Step-by-step prep walkthrough provided in Bobby’s signature enthusiastic, instructional style.
  • Quote:

    “I make my guests something to eat because…that’s what I do.” – Bobby [03:39]
    “So I decided to make you…my lobster agnolotti.” [03:47]

• Flay Family Food Preferences [06:00–07:26]:

  • A “tarragon freak,” Sophie revels in the unique flavors in the Agnolotti.
  • They discuss their COVID lockdown chicken salad obsession and meal prepping.
  • Bobby hints at launching his own top-shelf chicken salad in response to the upscale trend.

3. Digital Media and Personal Storytelling

• Transition to Podcasting [08:23–09:08]:

  • Bobby credits Sophie’s input for embracing a digital format, opening up more about his personal life than on traditional, highly-produced TV.
  • Sophie likens the medium to a reinvented talk show with intimate, behind-the-scenes content.

• Navigating Public Life [09:44–10:19]:

  • They touch on celebrity gossip, online perceptions, and handling public scrutiny.
  • Memorable Tina Fey quote:

    “If you’re really feeling good about yourself, just read the Internet.” – Bobby recalling Tina Fey [10:19]

4. Sunday Morning Cinnamon Rolls (with Jimmy V) [11:27–14:43]

• On-Site Review Segment:

  • Food critic Jimmy V visits the hot NYC spot, Sunday Morning, and delivers a vivid, emotive review of their cinnamon buns.
  • He highlights the texture, ooey-gooeyness, craveability, and variety of toppings.
  • Quote:

    “I think I found nirvana.” – Jimmy V [12:43]
    “Pack the kids in a car. This thing is worth driving hours…get on a plane.” – Jimmy V [13:30]

  • Pro tip: Go on weekdays to avoid long lines.

• Reflection & Homemade vs. Bakery Buns [14:07–15:13]:

  • Sophie is excited by the segment; Bobby muses on the draw of cinnamon buns—homemade and from legendary bakeries like Tartine’s morning buns.
  • Making them at home is a process: “It took three days.” – Bobby [15:16]

5. Food Media, Influencers, and Finding Restaurants [15:31–16:41]

• How Young Diners Pick Spots:
  • Sophie prefers TikTok and video reviews over photos when choosing restaurants—citing authenticity and vibe.
  • She also values chef backstories and online reviews.
  • They discuss whether Sophie is the “food decider” among friends, and how her legacy as Bobby’s daughter makes her the de facto resource.

6. Flay Family Christmas & New Year Traditions

• Holiday Food Rituals [16:54–18:06]:

  • The conversation turns to beloved dishes—ham with sweet glaze for Christmas (Sophie’s favorite), and signature crispy chicken thighs by Sophie.
  • Bobby compliments Sophie’s growing skills with homemade pasta:

    “Your boyfriend said to me...Sophie’s getting really good at pasta.” – Bobby [16:41]

• Would Sophie Open a Restaurant? [18:47–20:17 ]:

  • Sophie shares she’d enjoy running a restaurant, citing her attention to detail, people skills, and the sense of camaraderie she observes in the industry.
  • Bobby notes many chef’s kids avoid the industry, but Sophie finds the restaurant environment special and generous.

• Behind-the-Scenes Ethics & Restaurant Stories [20:17–21:49]:

  • Bobby recounts declining to hire someone out of loyalty to a friend’s staff.
  • They tell stories of opening Mesa Grill at Atlantis (Bahamas), sparked by childhood enthusiasm.

7. The New York Restaurant Scene: Past, Present & Future

• Wanting a Flay Restaurant Back in NYC [22:08–23:25]:

  • Sophie laments that Bobby no longer has a NY restaurant since she’s moved back.
  • Bobby admits he’s “looking for spaces,” teased by Sophie’s persuasive nostalgia.

• What Should Bobby Open in NYC? [23:34–24:18]:

  • Sophie rattles off ideas for new concepts: marketplace prepared foods, gastropub with “the best cheeseburger,” a neighborhood spot, or the next iteration of Mesa with Southwestern cuisine.
  • Bobby appreciates her versatility and input.

8. Bobby's Insta Review: Thai Diner [24:20–27:31]

• Insta Reviews Segment:

  • Bobby canvasses guests outside Thai Diner for favorites:
    • “Khao Soi short rib, Penang curry” with crab fried rice [25:11]
    • “Green curry clams…blew my mind.”
    • “Larb…big leaves, big cuts.”
    • “Pad Thai with prawns…so good.”
    • “Snapper red prik…one of the hottest things I’ve ever eaten.”
  • Detailed food walkthrough:
    • Lob, sticky rice, Thai breakfast sandwich, green curry clams, crispy chicken Thai “milanese,” and especially coconut curry snapper (“wonderful flavor…my favorite taste of the whole afternoon” – Bobby [26:45])
  • SNL’s James Austin Johnson (who does a Bobby impression) makes a cameo, surprising Bobby.

• Immediate Plans:

  • Sophie’s heading there that night and notes past special occasions (Valentine’s Day at Thai Diner).

9. Wrapping Up: Holiday Wishes & Gift-Giving [28:12–end]

• They exchange Christmas lists—Sophie asks for more lobster pasta.
• Bobby jokes he’s hard to buy for (“When I want something, I just go get it.” [28:22])

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Notable Quotes & Memorable Moments

• On Food & Family:

  • “When I was making the pasta last night, your boyfriend walked into the door, like starving…he’s living the dream. Walks in the door, gets homemade lobster pasta.” – Bobby [05:34]
  • “You are working me so hard right now…your purpose is feeding people and…giving people somewhere to go…” – Sophie [23:13]

• On Restaurant Industry Wisdom:

  • “If you decide to feed people for a living, you have a generous soul.” – Bobby [20:44]
  • “What's better than being at a restaurant that you love?...It's the best environment in the entire world.” – Sophie [19:37]

• On Public Life and Criticism:

  • “If you're really feeling good about yourself, just read the Internet.” – Bobby quoting Tina Fey [10:19]

• On The Spirit of the Show:

  • “This is essentially just the reinvention of a talk show, but stripped away from the big production and the band…” – Sophie [09:08]

• On Thai Diner:

  • “There are so many great flavors here at Thai Diner…Not your ordinary 24/7 diner.” – Bobby [26:45]

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Timestamps

| Segment | Time | |----------------------------------------|-------------| | Flay Family Banter & Podcast Return | 00:00–01:00 | | Sophie’s Career & Schedule | 01:00–02:36 | | Lobster Pasta & Recipe Walkthrough | 02:59–06:14 | | Holiday Meals & Cooking Stories | 06:14–09:08 | | Navigating Media & Public Life | 09:08–11:27 | | Jimmy V’s Cinnamon Bun Review | 11:27–14:43 | | Restaurant Picks & Influencer Culture | 15:31–16:41 | | Holiday Traditions & Home Cooking | 16:41–20:17 | | Restaurant Industry Ethics | 20:17–21:49 | | Sophie’s Restaurant Ambitions | 18:47–20:17 | | Missing a Flay Restaurant in NYC | 22:08–23:25 | | Insta Review: Thai Diner | 24:20–27:31 | | Gift-Giving, Holiday Wrap Up | 28:12–end |

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Tone & Style

The episode is equal parts warm, candid, and playful—mixing professional insights with behind-the-scenes family memories and contemporary food culture. Bobby’s signature teaching moments and pride as a dad shine, while Sophie provides fresh perspective, generational food trends, and honest feedback. The addition of Jimmy V’s field piece and street reviews offer a communal, celebratory feel for the holidays.

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This summary captures the essence, highlights, and heart of Bobby on the Beat’s holiday episode—perfect for anyone wanting an immersive, content-rich guide to the conversation, even if they missed the show itself.

Transcript

[A]

Bobby on the beat hey everybody. Welcome to the next episode. Very, very special one today. You know, it's the holiday season, sort of the Christmas episode. I have my spectacular co host, my daughter Sophie Flay is in the building. What's up, Sophie? Hey, thanks for being here. Make sure you guys subscribe on YouTube if you want to watch Bobby and the Beat podcast. If you want to listen to the audio version. Of course. Wherever you get your favorite podcast, we will be there so you can tune in again. Let us know that you want to keep seeing and listening to this kind of stu because we'll just keep making them. Sophie, this is the first time we've done this in a while. I don't know if a lot of people know that. We used to have our own podcast. It was called Always Hungry. It was so fun. We did it for like a year.

[B]

Yeah, it was the best.

[A]

It was really fun. But then you got really too hard to book because you got too busy for me.

[B]

Please. But I actually, a lot of people to this day tell me that they listen to it.

[A]

Yeah, it's still out there.

[B]

Yeah.

[A]

This is the next version of our audio video. Life.

[B]

Bobby on the Beat.

[A]

Bobby on the Beat. Do you like the name?

[B]

I love the name.

[A]

You do?

[B]

Great name. Yeah.

[A]

All right, so you have a new life. You moved back to New York. Well, don't say like that's a big deal. I mean, just so you understand, as your dad, it's a big deal for me. Cause I let you leave for eight years, but now you're back.

[B]

You let me?

[A]

Oh, I did.

[B]

It was almost more like 11.

[A]

Was it?

[B]

Yeah.

[A]

You have this great new job now. You're on ABC World News now and GMA first look and. Which is so exciting for me as your dad because watching you get to the national desk of ABC News is an amazing thing. And obviously I want you to have a job, so that's really good. Right.

[B]

That helps.

[A]

People say to me all the time that they love seeing your behind the scenes stuff about how you go to work and everything.

[B]

Yeah.

[A]

But the thing I don't think everybody realizes is that you're on at 2 o' clock in the morning.

[B]

Yes.

[A]

Until like 5:30 in the morning or something like that.

[B]

We're on from two to about four.

[A]

Okay. So how has that like changed your life? You're a young person, you're 29 years old, you have a social life. You have a. You have a big social life. Are you missing your friends now because of the schedule?

[B]

No, I mean, I always make time to see my friends. So my sleep sleeping schedule has been flipped upside down, but the rest of it hasn't. And trying to just see my friends when I can, see my family when I can, Making sure I'm. I'm. I've got dinners on the books, dinners on the weekends. You know, like any good thing, you have to work for it. It's worth it.

[A]

But, like, what time do you wake up?

[B]

I wake up around like 5pm and I go to sleep around 10am I'm actually still trying to figure it out. I haven't found the perfect science to it.

[A]

You're training your body.

[B]

Yeah, I have to retrain my body to a different schedule.

[A]

It's almost like you're in the restaurant business. Exact. I mean, it's crazy.

[B]

Yeah.

[A]

But, you know, for me, it's really fun because I get to make you dinner a lot.

[B]

It's the best part.

[A]

You always complain to me that there's not enough snacks in this house, because there's not. What kind of snacks do you want, though?

[B]

I'm a big snack. Like, I love popcorn. I love dried fruit, like dried mango. I love regular fruit, like chips and.

[A]

Stuff that you don't care about.

[B]

I don't. I mean, I know because that's what.

[A]

I think about when I think of snacks.

[B]

Tortilla chips with some salsa. Yeah, you're pretty good at that. You always have tortilla.

[A]

Pretty good at that.

[B]

You're pretty good at.

[A]

Thanks. I'm good at having chips and salsa. So, speaking of food, when you were a baby, you always loved seafood, like mussels, clams, lobsters. Used to like, wave at the lobsters in the lobster tank in the store. It was kind of embarrassing, but whatever. But you love that salty, briny, those oysters, things like that. Always your entire life. One of the first things that I made with you that you loved was lobster ravioli.

[B]

The best. I remember that very vividly, too.

[A]

Yeah. And I remember making, like, making the sauce with the lobster stock and like, making the pasta and the filling.

[B]

Folding the pasta, folding it.

[A]

It was like the classic square ravioli.

[B]

Yeah.

[A]

So, as you know, in a lot of podcasts, people ask you if you want a cup of coffee or something to drink. I make my guests something to eat because the best. That's what I do.

[B]

I know.

[A]

So I decided to make you sort of my more current version of lobster ravioli or like a filled lobster pasta, which is my lobster agnolotti. So I'm going to show you how I made it. Bobby on the beat. All right, cue those pasta beets. We're making lobster agnolotti. First we're going to make the dough. Some flour, some eggs, actually put an extra yolk in there for some richness. And we're going to add some saffron to the dough as well. Gives it that nice perfume, almost like orange colored flavor. We're going to knead the dough for a few minutes and then we're going to put it in the refrigerator, let it rest for about an hour, take it out, cut into pieces, and we're going to make sheets of pasta. At this point, you can use this for lasagna or you can cut into noodles like pappardelli or fettuccine. We're going to make some filled pasta. So first we need the filling. We're going to make a filling of lobster meat that's been cooked, little parmigiano, reggiano for some saltiness, some ricotta cheese and fresh herbs. Put it in the pastry bag, put it on top of the sheets, roll it. And then we're just going to sort of make little parcels, little envelopes of pasta that's filled with this beautiful lobster mixture. And we're going to make the sauce. We have some lobster stock, a little bit of cherry tomatoes. Use some of the pasta water, a little bit of butter. Cook the agnolotti for just a few minutes. Because it's fresh pasta, it goes very fast. Bathe it in that lobster butter sauce and cherry tomatoes, and then we're going to plate it. Make sure you put the herbs at the very end. I like a little parsley and some tarragon and then just a little bit of olive oil at the end. And there you go, lobster agnolotti. Bobby on the beat.

[B]

I'm so excited. Just so everyone knows, it's 10am right.

[A]

Now, and I said, you don't have to eat a lot of this. And you're like, why not?

[B]

Why would I not? It's so good.

[A]

Is it?

[B]

It's so good.

[A]

So when I was making the pasta last night, your boyfriend walked into the door, like starving from some trip. And I was like, you want some pasta? He's like, okay, I can eat.

[B]

By the way, he's living the dream. Walks in the door, gets homemade lobster pasta.

[A]

Yeah, well, I used actually the scraps when I was cooking, cutting the ravioli. I had all this fresh pasta and I had a little bit of lobster left and some sauce. So I just made it for him. I love being able to cook for you guys, it's the thing. It's, like, not a chore for me. It's awesome.

[B]

I love saffron and I love tarragon. Like, I'm kind of like a tarragon freak.

[A]

Not everybody likes tarragon.

[B]

It's because it's a little licorice y.

[A]

Well, it has that sort of niche flavor, I think. Like, tarragon with chicken. Tarragon with lobster is, like, an amazing thing.

[B]

Totally.

[A]

I actually like putting tarragon in my chicken salad. That's another story.

[B]

I like putting tarragon in my regular salads. So my dressings.

[A]

This whole chicken salad flavor phenomenon that's happening.

[B]

Well, you know. Well, I am chicken salad obsessed.

[A]

Covid.

[B]

Because of COVID I know. We were in this, you know, weird, kind of unusual situation, and you were living in la, which I. I mean, I was so. I was so lucky that you were living in la. You were kind of like, quote unquote, stuck there for. For a minute, and you were making all of these different things that could also kind of hold well, too in the fridge and because, you know, we didn't. Every day was different. We didn't know how long this was going to go on for. So you were meal prepping almost in a way that I hadn' really seen.

[A]

Totally.

[B]

You do. I had time because you had time. And also we had a bubble, so all we were kind of doing was, like, I was working, you were working, and you were making a lot of chicken salad. Because I really wanted chicken salad all the time. And then all of a sudden, we just always had chicken salad. And you make the best chicken salad.

[A]

Yeah. There's a crazy phenomenon happening out there about these chicken salads that are prepared in these very expensive stores, especially, like, in places like LA and New York and the Hamptons and all that stuff like that. I'm gonna make my own chicken salad. I'm going toe to toe, I have to say.

[B]

The world needs your chicken salad.

[A]

Oh, okay. I love it. Well, that's gonna happen.

[B]

It's really delicious.

[A]

Yeah. Okay. So what do you think of the ravioli or the agnolotti?

[B]

I should say it's absolutely delicious. You know, like, I was the definition of a restaurant kid growing up because people would be like, what's your favorite food? And I would say, lobster pasta. Lobster ravioli.

[A]

I should let people know that, like, I ask your advice on stuff all the time. Hopefully you ask my advice for some things every once in a while when it comes to, like, the important things in life. But you Know, I check in with you on stuff all the time because I think that you're a great barometer just in general for all kinds of things, for everything. Not just, not just age related things, just in general. Like you have great style, like you know what's going on out there. Like you're on the cusp of things. Like you pay attention to the world's news, but also like to like the world's social character. When I get the okay from you, I feel good about it. Like, I trust your, your sensibility.

[B]

I love that it's true. I love thinking that, that I sign off on something and you're like, yes, no, I do.

[A]

It's totally true. I asked you about doing this show because I've been doing linear television for 30 something years and like the digital like era is here to stay. This is where it's going and it's very different. Like, doing a show like this where I talk about sort of behind the scenes in my personal and professional life is something I've never really done before because all my shows are very formatted and crisp and they are concepts and you don't really see any of that or hear any of that. And also, even though other people like to talk about my personal life, I usually don't talk about my personal life in public. I talk about it with my friends and family, of course, but basically that's the cutoff. But I kind of like doing this. I think you're kind of pro this idea, right?

[B]

Oh, very much so. I mean, actually I was just working on a story about podcasting in the medium that it is. And this is essentially just the reinvention of a talk show, but stripped away from, you know, the big production and the band and all of those things are great and important and there's room for that. But there's also a desire for something like this too. And similar to what you're saying about people liking my behind the scenes videos, this is that version for you, Right. It's just not on Tik Tok format, so to say. So, no, I'm. I'm a big fan of this and I think people are always interested in your life and always speculating about your life.

[A]

How does that make you feel as my daughter?

[B]

I mean, I'm. I'm indifferent about it.

[A]

Like gossip stuff.

[B]

Yeah. I mean, do I ever want anyone saying something not nice about my dad? No. But like, yeah. Yeah. I mean, I also think you've always had a really good head on your shoulders about it and have navigated it in a really respectful way. You always have to remember that, like people online don't. If you only know them from being online, like, you don't know them.

[A]

Of course not.

[B]

So, you know, it's like you just have to be sure of yourself. And also you could choose not to put this stuff out about yourself, but you are. So you're. You always open yourself up to comments that you maybe don't want to hear.

[A]

Yeah, it's okay. I remember Tina Fey saying many, many years ago, if you're really feeling good about yourself, just read the Internet.

[B]

You know, it's so funny, actually, I. When you bring up Tina Fey, like something that she said on a talk show once was, anytime you go on a talk show, you have to kill it. There's no room not to kill it. And I think about that a lot in the work that I do. So it's funny that you like that is. That is a daily reminder in my head. So it's funny that you brought her up.

[A]

Yeah. I love doing things like Jimmy Fallon and stuff like that.

[B]

Like, you're so great at it.

[A]

I thrive in that moment because it's live. It's, you know, it's live. The tape, so to speak. But it feels live and like you don't know what's gonna happen. And you have to keep up with one of the world's best entertainers.

[B]

Right.

[A]

It's no joke.

[B]

Right.

[A]

Like you gotta have a running start when you do something like that.

[B]

Oh my gosh.

[A]

You can't just let it come to you. You gotta go to it.

[B]

But that's like the best part about taping something live, you know, like you never know what's gonna happen.

[A]

Yeah. Anyway, so this is, you know, the holiday month. Christmas. You love Christmas.

[B]

Merry Christmas.

[A]

You love Christmas so much, it's unbelievable. Sophie loves peppermint martinis. Christmas music starts in like October.

[B]

Yes.

[A]

You also like presents. But anyway, so we sent out Jimmy V. You know, your unofficial uncle, to check out this place that does these cinnamon buns called Sunday Morning.

[B]

I've been dying to go here. I'm so excited.

[A]

You know, we sent in the expert, Jimmy V. So let's take a look. Bobby on the beat.

[C]

This is Jimmy V. In front of Sunday Morning. The cinnamon roll place in New York City. It's unbelievable. I've been chasing the cinnamon roll since I was a 7 year old kid when I went to Disneyland. Unbelievable run. This is the place I found it and I'm really excited to go inside and have some. I know they have cream cheese and this and that. I just want a little bit of a glaze on it. That's it. Some things I look for in a perfect cinnamon roll are texture, the softness of it. The ooey gooey part with the cinnamon and sugar that are melting out and just that craveability. I think I found nirvana. Let's go inside. I'm really excited to take this bite. What's better than this? That's what I would like, please. There's all kinds of different toppings. The cream cheese, blueberry, lemon curd. I heard all of these are great. Every time I've come here, I get the same thing. I'm a creature of habit. I know what I like. Look at this freaking thing. That ooey gooey right here. This is going to be a great day. I could tell you that right now. I feel like I'm a kid again at the little guy's table. I know this is gross, but thank you very much. It is the standard. I have very high expectations, and it just blew them out of the water again. Been in search for this my entire life. And this is no doubt. They're three for three. They're consistent. They're excellent. Cinnamony, sugary, deliciousness right there. Pack the kids in a car. This thing is worth driving hours. Get on a plane. Doesn't matter. This is worth it. I mean, no joke. No freaking joke. I'm gonna house this whole thing. I love it. I like sitting like I'm at the little kids table and I have my knees in my freaking mouth. Pro tip, come during the week because otherwise there's gonna be a line around the freaking block. So that is critical as well. Sitting at this table is ridiculous, but it was the only table here. It is still crowded. Nice little espresso. Cheers to me. This is from my friend the cameraman. Time for you to eat it. Really freaking good, isn't it? Jimmy V. America's food critic. See you on the next one.

[A]

Bobby on the beat.

[B]

I love him so much.

[A]

To me, the craziest thing about that entire video is that he was using a fork to eat that cinnamon. Because in real life, so to speak, that would never happen.

[B]

Wait, get on a plane to eat that cinnamon roll?

[A]

No, I mean, first of all, cinnamon buns, cinnamon rolls, whatever you want to call them. There's something about the smell of cinnamon when you. When there's a Cinnabon in the airport, you know where it is, right? Because they just. They just, like, kick out that cinnamon aroma and, like, it draws you to it, you know, but those looked amazing. I haven't been there.

[B]

So good. No, we have to go.

[A]

We have to do that. But to me, that's like a good, you know, Christmas morning or the day after Christmas. Have those in the house.

[B]

The best.

[A]

You have your family, your friends over, whatever. It's a good way to feed them. Also, after they eat that, they're going back to bed for sure.

[B]

Have you made homemade cinnamon rolls?

[A]

A couple of times. It's a process, you know, because they have to proof and rise, and you roll them out and then you cut them, and then you turn them upside down and then you bake them. Have you ever made them?

[B]

No. I can't wait. And I can't wait for you to make them for me on Christmas morning.

[A]

Actually, my favorite sort of bun like that is in a place called Tartine in California, which I believe is one of the best bakeries in America in general. The breads are amazing, but they have these things called morning buns.

[B]

Oh, yeah, you love a morning bun. You go crazy for a morning bun.

[A]

I mean, honestly, I would eat them off the plane in Los Angeles.

[B]

You look sick over them right now.

[A]

But I've made them. I've made them out of the Tartine cookbook. It took three days. No. How do you guys, like, when I say you guys, you and your friends, like, you guys go to restaurants all the time. You go to bars. Like, how do you decide where to go? Where do you get your information?

[B]

I mean, a lot of it is from TikTok more than Instagram, both. But I want a video format because anyone can edit a photo. And of course, anyone can edit a video, too. Especially with AI Now I feel like with the video, you really get a better sense of what the food and the experience actually looks like.

[A]

So that's how you guys decide?

[B]

That's how. That's a lot of how I decide. I mean, I read reviews as well, too. I mean, I want background information about, you know, who the chef is, where they worked before. That stuff is important to me, too, because if I've liked their previous work, I'll. I'm at least interested and will most likely like their new project too. But, yeah, I mean, video helps for me. I'm a visual person, so it's not.

[A]

Like you have, like, somebody in your crowd that, like, is always, like, the person who decides where to go.

[B]

Well, I do in. In New York.

[A]

Is it you?

[B]

No. I mean, I'm. I'm new to the city again. Like, I could. I would Never consider myself an authority in that space.

[A]

Do people look to you for, like, food, like how to cook things and like where to eat just because of your. Your dad?

[B]

Yes.

[A]

Family legacy for sure.

[B]

People ask me cooking advice all the time and I'm like, oh, I'm so sorry. I'm not the go to person for that. I mean, I love to cook and I'm interested in cooking and I'm always interested.

[A]

Is getting a lot better it.

[B]

Thank you.

[A]

In fact, your boyfriend said to me the other night, sophie's getting really good at pasta. Oh, my God, Yes. Just so you know, I have to.

[B]

Give him a high five later. I love that.

[A]

So. But pasta is one of those things that the more you do it, like fresh. Making fresh pasta. First of all, I love making fresh.

[B]

I know.

[A]

The more you do it, the better you get.

[B]

Yeah.

[A]

You know, like, when I think of you for Christmas, I think ham.

[B]

Of course.

[A]

You always want a honey baked ham, by the way.

[B]

Who doesn't want a honey baked ham? I don't know.

[A]

I mean, it's not. It's not on every table.

[B]

I mean, I actually also, I mean, I guess.

[A]

What do you like about it?

[B]

I like the sweet and savory.

[A]

So you like the glaze?

[B]

Yeah, I love the glaze. Love the glaze. I also think it's like, great on a sandwich the next day.

[A]

What about New Year's Eve? How do you feel about that?

[B]

In terms of the food or just in general?

[A]

Like, do you like going out on New Year's Eve?

[B]

I don't really know. I like to go to a house party on New Year's Eve because I don't want to deal with, like, the crazy crowd the lot. Like, New Year's Eve makes me a little nervous. I'm scared someone's going to hurt themselves.

[A]

Right. It's true. New Year's Eve is like, they call it amateur hour for a reason.

[B]

But.

[A]

But I mean, you know, there are ways to celebrate it in a really nice way.

[B]

I also, like, I celebrated New Year's Eve at Horses once in L. A. Just sat at the bar, ate a great dinner, and they stayed up until midnight. We drank champagne and then it was over. And it was so fun. Like, spending. Spending New Year's Eve at a restaurant too is so much fun. I don't want to be at a bar or like a nightclub on New Year's Eve. I want to be either at a restaurant or with my friends at. At a house party.

[A]

Do you have any go to dishes?

[B]

I mean, chicken thighs you know, tell.

[A]

Me about your chicken thighs.

[B]

My chicken thighs? My Sophie's signature chicken thighs. It's really nothing fancy, but.

[A]

Yeah, but those are the best dishes.

[B]

You know, I use a cast iron. Flip it over so the skin gets crispy. 5 ish. 5 ish to 8 minutes. Throw it in the oven, make sure the chicken cooks through. But I'm using a lot of garlic. I'm using a lot of rosemary, a lot of thyme, usually a little bit of lemon, some lemon juice. And it's pretty simple. I mean, I always just serve it right in the cast iron, too, because it's so pretty looking with all the herbs. But my homemade pasta is. People are starting to talk about it.

[A]

People are starting to talk about it. That's right. Maybe you can open a pasta restaurant.

[B]

That would be an insult to two great pasta makers.

[A]

Would you ever open a restaurant?

[B]

I think I would have a lot of fun working in a restaurant and running a restaurant.

[A]

Really?

[B]

Yeah, I do. I think I'm good at creating good energy. I pay attention to detail. I am genuinely curious about people and what they like and feedback. I don't take feedback personally. And I've got. I've gotten to watch the best of the best my entire life do it so well. So I think I would be good at it. Other than the cookie part, you know.

[A]

That'S interesting because a lot of kids of chefs and restaurant owners, they grew up in the business like you did.

[B]

Yeah.

[A]

And a lot of times you'll hear them say, I would never do it. I've watched this my entire life, and they have sort of, you know, mixed feelings about it.

[B]

Yeah.

[A]

What's your feeling as somebody who grew up in it?

[B]

What's better than being at a restaurant that you love being. At least it's the best environment in the entire world, and it's so special. Like, it feels like an occasion always. So, I mean, I would. I would love to be part of the restaurant industry in any way that I could be, to be honest with you. Like, I just think that it's. It's so much fun. It's so. You always say this. It's so generous. Like, the industry is so generous to people in it. People outside of it, too, but people in it especially. There's, like this comradery in even the.

[A]

Competition, so to speak.

[B]

Right, exactly. Actually, I feel that way about news, too. Like, I feel like, you know, people who love it and share that love want to be helpful and gracious and give credit where credit's due.

[A]

Actually, something happened this Weekend where somebody applied to come and work for me in Las Vegas in the kitchen, in a very sort of high powered position. And that person is currently working for somebody who's a friend of mine in the industry.

[B]

Oh.

[A]

And so the answer is. I can't even talk to you.

[B]

Wow. Okay. That's how you feel?

[A]

No, absolutely. Because I never want somebody to do that to me.

[B]

How do you think that that environment was fostered?

[A]

If you decide to feed people for a living? You have a generous soul. I mean, we are. We're serving. We're serving people. I mean, it's. That's the. That's the sort of raw part of who we are, especially as cooks. When you were a kid, you literally made me open a restaurant in the Bahamas.

[B]

Okay, you did. Hold on. The accusations are crazy around here.

[A]

You absolutely did. I took you for the meeting in the Bahamas, and you were. I don't know how old you were. 10 or something, or 12.

[B]

Yeah. I must have been right around that.

[A]

They wined and dined you, so to speak. Yeah, I mean, they were. They rolled out the red carpet to you.

[B]

I've never seen anything like it.

[A]

And then when we got back, I was like. We were like, daddy, you gonna open a restaurant in the Bahamas? I was like, I don't know. And, like, for the next two months, everything you drew was like, the Bahamas and Mesa Grill.

[B]

And I was like, wait, that's crazy.

[A]

No, seriously, like, I did.

[B]

I'm like, dad, picture this.

[A]

No, like, Atlantis. It was Atlantis. And, like, long story short is I opened the restaurant. It was there for 10 years.

[B]

I'm like, drawing. I'm drawing you and me and the lazy river at Atlantis.

[A]

Totally. And sharp. And the dolphins and the who?

[B]

Dolphin friends.

[A]

Like, literally your dolphin friends. One of my favorite stories I tell about you is that when you were a kid, I would take you to the zoo, and you would literally walk up to the. Like, the goats and be like, hey, it's me, Sophie. Like, as if they knew who you were. They did.

[B]

Wait, literally, they did. I still. I still do that. Anytime I see an animal, I'm like.

[A]

Hi, I don't have a restaurant in New York. And now you've moved back to New York. Does that bum you out?

[B]

It makes me so depressed.

[A]

Right?

[B]

Oh, my God. I. It's so. I know it's so much work for you, but it's so fun when you have a restaurant in the city.

[A]

I know. And I listened to you say that to me because you've said that to me a Few times since you've moved back.

[B]

Yeah.

[A]

And I will tell you that it's. It's kind of driving me a little bit crazy.

[B]

Ooh.

[A]

Because I'm looking for, like, spaces and stuff.

[B]

I'm like, wait, what? I'm going to start drawing pictures of you and me in your new restaurant.

[A]

You're going to have to work there on your day off.

[B]

That's fine. I'll do whatever you want.

[A]

You heard it here.

[B]

Yeah, that's been recorded. No, I just think it's. It also. You used to say fresh, that you didn't have a restaurant in the city. You were like, I don't know what to do with myself. I still don't know where to. I don't know where to go.

[A]

No. I just go to other people's restaurants.

[B]

Right. Which, by the way, is so fun. But that also kind of makes me a little sad sometimes. I'm like, are you sad for me? Yeah. Yeah, Yeah. I mean, you must have it so tough. No, but, like. But that is truly, like, your purpose is feeding people and.

[A]

Oh, my God, you are working me so hard right now.

[B]

No. And giving people somewhere to go and experience somewhere that they come can go consistently. I don't know. I think as much work as it is, I think it also brings you a lot of joy.

[A]

Well, let me ask you this question. When you think about that.

[B]

Yeah.

[A]

And you think, oh, maybe he'll open another restaurant in New York. What is it? Not that I'm going to do what you say, but I'm curious to hear what you think.

[B]

Okay. Comment below what you think he should do. Oh, God, I'm 15 restaurants. Really good engagement. I think you could do, like, a few things. Truly. I could see you doing a version of, like, what GA does in. In Venice, like a marketplace counterpar food. Marketplace prepared foods. I could see you doing a version of, like, a pub. For sure. A gastropub. I mean, I. You make the best cheeseburger ever. And I could see you doing a version of that neighborhood restaurant. A neighborhood restaurant. I mean, you talk about the next version of Mesa, too. That's been. That's been your beat.

[A]

Yeah.

[B]

Southwestern food and. But that's what. That's what I could see you doing in New York. Comment below which one your favorite is.

[A]

That's a lot of different concepts.

[B]

I know. Well, you're very versatile.

[A]

Well, speaking of versatility, so I went to a restaurant called Thai Diner.

[B]

I'm going there tonight.

[A]

You are?

[B]

Yes.

[A]

Oh, well, I'm gonna help you out because we do something called Insta Reviews where I go outside.

[B]

Oh, yes.

[A]

Ask people what they think. There was some really cool people that came out of the restaurant. Actually somebody from SNL by accident.

[B]

Wait, so cool.

[A]

Yeah, he actually does impressions of me. He did it on Seth's show. He did it on my show. And be Bobby's life.

[B]

What are the odds?

[A]

And he came out and he was like. He had just. And he gave us great recommendations for Thai diner.

[B]

Oh, I can't wait to hear what he says.

[A]

Let's go check it out. Bobby on the beat outside of Thai diner. Very, very famous Thai restaurant in New York and everybody loves Thai diner. I've never actually been here. I'm looking for like a consensus of people who have had delicious meals here. You know, what, what to order. So I can go in there and just kind of have like the short list. What should I have?

[B]

Okay, 100% the Khao Soi short rib, Penang curry.

[A]

That sounds great.

[B]

And I would skip the white rice and I would just do it with the crab fried rice.

[A]

I just had the tie diner breakfast sandwich. Thought it was really good. And then the green curry clams that blew my mind. I really like those. Yeah, I know, like you spend most of your time doing impressions of me, but that's mostly what I do. Alright, so what should I eat at Thai diner?

[B]

Larb especially.

[A]

They do it a little bit different. The leaves are bigger, the cuts are bigger.

[B]

Love the pad Thai. Can't go wrong. I get it with prawns. It's so good.

[A]

I've gotten like 12 different dishes that everybody loves this place. Like really. It's a good menu and it's deep. It's deep. I haven't had a bad thing. I like that it's deep. Snapper red prick. Here is the. Is one of the hottest things I've ever eaten and I think it's because it makes you finish it. What did you have to drink? The Thai iced tea. That was really good.

[B]

I always get a Thai tea. Yeah, you really can't go wrong with anything here.

[A]

Green curry clam soy bob. I get the lamb because I'm gonna have the coconut chicken. Crispy snapper.

[B]

Nice. Good choice.

[A]

Crab fried rice, pad thai with crunch. You okay with the spice challenge? Give it to us the way we should have it. Okay. This is the breakfast sandwich. It's got that sausage in egg, some kind of greens. That's good. Think about it like a Thai like burrito. Sausage is delicious. Crab fried rice. This is a big favorite here. Big Pieces of crab. These are the green curry clams. This is not what I was expecting, but this is actually even more interesting. It's all really good. They're so different.

[B]

Lamb lob here set. A sticky rice, a cucumber mint, A little romaine down at the bottom.

[A]

So this is the rabe. Basically, like a Thai salad with ground lamb. Fresh and crunchy, very bright. But also tons of flavor. That's good. Crispy, like pounded chicken. It's kind of like Thai version of milonades. This is the snap in it. So this is one of the things that James Austin Johnson totally suggested. Wonderful flavor. Coconut curry. This has wonderful flavor. This might be my favorite taste of the whole afternoon. You have, like, that inherent sweetness of the coconut and all those flavoring spices. Oh, my God. So many great flavors here at Thai diner. I mean, really fantastic. Not your ordinary 247 diner. Bobby on the beat. So that was James Austin Johnson from Saturday Night Live.

[B]

What are the odds? That's so cool.

[A]

Zero. You could tell that he's a regular.

[B]

Totally.

[A]

I mean, all those people are regulars at Thai Diner. They had a restaurant called Uncle Boone's for a long time.

[B]

Yeah.

[A]

And then this is the same. The same ownership. I've ordered in, but I never went, so it was amazing. And you're going tonight?

[B]

I'm going tonight. I've been before, but I almost, like, don't remember what I had. And so that was a really good refresher. The red snapper. Getting it. Coconut curry. Not surprised that that was your favorite. You are coconut obsessed.

[A]

Love it. Cool.

[B]

Actually, I went there for Valentine's Day.

[A]

Okay.

[B]

That's the last time I was there.

[A]

Valentine's Day.

[B]

That's how much I love Thai food.

[A]

Really?

[B]

Yeah.

[A]

Was that your choice?

[B]

Yes.

[A]

Nice. Okay, well, you'll have to report back to us.

[B]

I can't wait.

[A]

We had a great meal. It's so good. I can't wait to go back. For sure. All right. So what do you want for Christmas?

[B]

More lobster pasta?

[A]

You got it. We can definitely make.

[B]

What do you want for Christmas?

[A]

Nothing.

[B]

I know. You're so hard to.

[A]

I know. Everybody says that to me. You know, it's like, you know, the guy that has everything. The problem is that when I want something, I just go get it.

[B]

Must be nice.

[A]

But I don't like. You know, I don't want for. For a lot.

[B]

No, I know. I actually do have some ideas, though.

[A]

You do?

[B]

Yeah, I do.

[A]

Well, you have to tune in next week to see what I got for Christmas from Sophie I can't wait. Anyway, thanks so much for hanging out this morning, this afternoon, whatever it is, at home. Yeah, man, you ate a lot of that.

[B]

Who's not gonna eat the lobster pasta?

[A]

I love that. Well, you're the best. I love you to death, as you know.

[B]

Love ya.

[A]

Thank you for having an amazing job. It's so good, bubba.

[B]

Bobby on the Beat makes me very.

[A]

Happy as a dad. Thanks so much for watching you guys. Make sure that you subscribe on YouTube or, of course, check us out on anywhere you get your podcast. If you're listening to us next week, we're gonna have my good friend from Louisville, Kentucky, Damaris Phillips. Damaris is the most fun, quirky person I know, so who knows what's gonna happen? But we'll see you next Monday. Bobby on the Beat Don't.