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Jeremy Jacobowitz: Has Foodie TikTok Gone Too Far?! - CHIT CHAT WEDNESDAY - The JTrain Podcast w Jared Freid
00:35:33
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- [00:00]
Jared Freed
Chit Chat Wednesday for you to listen to. I have a guess who will be your new boo. You're gonna love them too. Chit Chat Wednesday. I hope you're having a good day today. I hope it's gonna be a perfect week too. I hope you have a nice poo. It's a chat Wednesday too. Hello and welcome to the J Train Podcast. It's a Chit Chat Wednesday and today's guest is a returning friend of the podcast, Jeremy Jacobitz. I love what Jeremy does on TikTok and Instagram. He has a great YouTube channel and he is just going across this country and seeing food and he's on top of the trends. I just love talking to them about food and what's going on. And we, we get into it today about TikTok food influencers and what that's kind of done to some of our favorite places. We get into the best pizza in New York and where people should go and underrated food cities. Just a fun food conversation that I thought of him because if you've been following me this past weekend, I was in Rochester and I had the garbage plate. So I have some thoughts on the garbage plate and nostalgia and things of that nature. So just a fun conversation. And then towards the end, we talk about a date he's going on and how he chooses a first date spot, which was very relatable to me because I do a very similar thing. So check it out and enjoy. Welcome to the new J Train podcast. Hello and welcome to the J Train Podcast. This is J Train Jared Freed coming to you live from the West Virginia village, Manhattan. That's right, every Wednesday is a Chit Chat Wednesday where I speak with a friend, a comedian, an expert. Today we have a friend and expert. I'm very excited to have him back on the J Train Podcast. Jeremy Jacobitz. How are you? Great to see you.
- [02:15]
Jeremy Jacobitz
Good, good. I'm excited to finally be back. I'm sad it's not in person, but this works.
- [02:20]
Jared Freed
Listen, we. We've gone from studio. You know, the J Train podcast has been a work in Progress for literally 12 years. We have gone from studios to in person, to out of person, to zoom. And this is like the daily version of this show, so we get to have a nice chitchat. I was thinking about you, actually, and that's why I reached out.
- [02:39]
Jeremy Jacobitz
Okay, I appreciate it.
- [02:42]
Jared Freed
Before I get to the reason I was thinking of you, I do want to ask you. You're our, like, food expert. You're our guy. Okay. What's annoying you in the food world right now, is there one thing that's like, kind of like riding your gears? I just like to hear if. If that's something I've noticed or if people are seeing. You're going to be at the forefront, you're going to see it first. Yeah.
- [03:02]
Jeremy Jacobitz
I mean, I think generally what always annoys me is just this, like, deep FOMO that TikTok gives everybody about everything.
- [03:12]
Jared Freed
Right.
- [03:12]
Jeremy Jacobitz
I don't want. I don't want to wait online. I don't care. I don't have fomo. But people just, like, get it in their head of, like, I got to get this thing now. I got to get this thing now. This is viral. This is our. Like, I love Radio Bakery more than anything in the world. I'm not.
- [03:26]
Jared Freed
Explain Radio Bakery to the people at home. If you're outside of New York, this is the hottest bakery in the city right now.
- [03:34]
Jeremy Jacobitz
It is the hottest. They originally were in or still are in Green. Greenpoint, but they just opened a second location. And, I mean, it is unbelievable. Their savory stuff. They do focaccia sandwiches with smoked salmon. They got a, like, a shakshuka one. All their, like, sweets are just excellent. Like, it is. It is worth it. But I don't want to wait an hour.
- [03:55]
Jared Freed
Right?
- [03:55]
Jeremy Jacobitz
And people are waiting an hour. Not because it. Listen, we have a million great bakeries. People aren't waiting an hour because of that. They're waiting an hour because they feel like if I don't eat this thing, every single person that's on Tick Tock is eating. I am, like, losing at life or something, and it just. It drives me insane.
- [04:10]
Jared Freed
Well, I. I hear you. I guess my pushback would be if you're traveling to New York and you're on this TikTok food talk, you know, New York City, you know, algorithm that you get served because you've been telling everyone, oh, we have a trip to New York coming up and you like food. That's how good the TikTok algorithm is, that it's going to find you. And I do understand where it's like, if I leave here without going on the ride at Disney, did I even go to Disney? You know, like, what are they supposed to do? Do you think it's on the responsibility of the place that they're going to, like, does Radio need to, like, figure out their system differently?
- [04:48]
Jeremy Jacobitz
No, I mean, like, there are. I think in New York, every place generally wants to be as fast as possible. When I travel, that's not always the case. So I don't know if there's anything Radio Bakery should do. Nor is it their fault. It is just. And I don't. Yeah, I guess if you're traveling to New York and you're dying for it, I would recommend that bakery more than others. But like, there are ones especially like both of them aren't super close to other things. You got to go kind of deep in Greenpoint. But those aren't the people waiting online. I see the people waiting online. It's my friends and I'm like, oh my God, this is. Or like, I don't know, it's just, it's, it's too much. It's too much and it's not even about. It becomes less about the food. I think that's what bothers me. Right. It's about.
- [05:23]
Jared Freed
And this is my cloud, whatever the, the picture posting. Well, it's your job and it's, it's someone else's not job. So that's annoying. You know, they don't need to do that. But I, I do. Under, like just now I got a slice at Linda Street Pizza. I am lucky enough that I can walk by it Monday, you know, what time is it now? At 5 o'clock I was walking back, I felt pretty good. I go, no line. I'm popping in. I went in and had two slices of Linda Street Pizza. It is to me the best pizza like in the city. Like it's in that top tier. You know, if I was to group the top groups and I was sitting there going, man, look at me. This is why I live in New York City. I think maybe it's the responsibility of the New Yorkers to go, hey, Radio Bakery. You got to go off hours. You go when you, because you live here, right?
- [06:17]
Jeremy Jacobitz
I mean, that's what I tell everyone. Like when I go to Radio Bakery, I, I will go the second they open at 7 in the morning. And guess what? No one's there.
- [06:23]
Jared Freed
Right? What's a. So I guess for people that are looking to do a bakery moment in New York City, what's your suggestion of like other bakeries? That maybe not radio, but it's going to get you that picture. It's going to give you that clout. It's going to give you that credibility. Can you name a couple?
- [06:38]
Jeremy Jacobitz
I mean, I don't know about like, I guess clout and credibility. I don't, I don't know. But if you just, I mean to me like still Bread's Bakery is, is just amazing. Their locations, Red's Bakery and If you want. I mean, some of the best babka in the city. Arugula. They got savory stuff, too. There's. I mean, maybe there's a line on, like, a Sunday morning or something, but there's enough locations now you could pop in and, like, you're not gonna be disappointed. Like, where I personally bring people to when they come to New York, and they're like, oh, like, let's get a coffee. Let's just get a snack or something. I take them to Bread's Bakery because I also think it's, like, such a representation of New York City also. And I go to run one right off Union Square. It's perfect.
- [07:14]
Jared Freed
Love it. Okay, that. Well, that's a good thing to know. And again, like, the credibility aspect, like, I get, you know, people just want the story. Like, when I go to the Comedy Cellar and, like, someone shows up that's not on the lineup, like, you know, Aziz Ansari shows up, you can tell. People are like, I got my. I got my credibility in my pocket. I have my thing to go home and be like, it happened. I have my story to tell. I have something interesting to say at a dinner party. I haven't been to radio, though, but I've heard about it a lot. Like, I, I. I hear about it. Like, I've seen the Tick Tocks and.
- [07:51]
Jeremy Jacobitz
Like, it's worth it. Like, this isn't say anything bad about the bakery again. It is my favorite bakery in the city. It is just the world that is built up around all this, which is just. And it's my fault. It is my own fault. It is my videos that are one of the reasons. So I understand, like, the irony and hypocrisy of what I'm saying.
- [08:06]
Jared Freed
But, but. But also, I'm sure. And I see your videos. Like, I. You do seem to make an effort of, like, I'm not gonna just go somewhere because someone went. You know, there's a lot of people going places because someone went, and it did well. And they're chasing an algorithm. They're chasing their view. Chasing. I mean, like, I'll give you an example. Like, my parents live in Boca. Vinnies, the. The chicken Caesar salad. Wrap. Wrap. So my dad. It's funny, it shows that, you know, we have this connection because of Tik Tok, you know, where we're like, you know it because you've seen all the videos. This huge chicken Caesar wrap, they fold it in. It's like, almost unwrappable. And then I go to my dad. I go have you heard of this place, Vinny's? He goes, line out the door. He goes, I can't believe it. He goes, I've been going there for. Goes. He goes, I just knew it because it was loud. That was his response. He goes. He goes. Because when you walk in, you hear them chopping salads. He goes, when you go in there, you can't even think it's. He knows that it's the click click place. Like, that's how crazy divided we are. We're living in these silos. My dad knows it as the loud salad place. And I'm like, is it that good? He goes, good. I don't know. It's a chicken Caesar, Rab. He's like, it's nothing.
- [09:26]
Jeremy Jacobitz
It looks good.
- [09:27]
Jared Freed
It looks good. That old part of the tick tock that. What do we do with this? Like, you know what drives me crazy is like, I do want the nuance around the item. Like, so this is the reason I reached out to you and I was thinking about you. I went to Rochester, New York last weekend. Have you been to Rochester?
- [09:48]
Jeremy Jacobitz
I have been.
- [09:49]
Jared Freed
What did you do there?
- [09:50]
Jeremy Jacobitz
I. It was actually the first food show I ever worked on. I was in unpaid PA intern. I drove myself up there, I put myself up and I worked on the episode of Man Verse Food Nation with Adam Richmond on their Rochester episode.
- [10:06]
Jared Freed
And where did they go?
- [10:07]
Jeremy Jacobitz
They went to, I assume where you went to get the garbage plate. Is it like Nick's.
- [10:12]
Jared Freed
Nick Tahoe is the original. I didn't go there because everyone was like, so when you go to Rochester, I was like, you got to have a garbage plate. Okay. So I'm very happy you have a garbage plate experience. I was then told Dogtown was the place to go. I went. So I walked from my hotel to Dogtown and I made videos from it and I had the garbage plate. Now the garbage plate, if you look it up, it's potato. Fried potatoes. Fried potatoes is the way I'm explaining. It's not French fry. It's more of like a home fry. And it had Mac salad, which is not pasta salad, as I've come to learn. Pasta salad is like oil based and like Italian dressing. Mac salad is elbow pasta with mayonnaise based dressing.
- [11:03]
Jeremy Jacobitz
All right, yeah, that makes sense.
- [11:05]
Jared Freed
And then it was a cheeseburger. I got the split plate, a cheeseburger, a hot dog, both on top of it, and then hot meat sauce is spread over it with mustard, onions, and then they give you a side of bread and butter, and that's a Garbage plate. Did you have a similar thing?
- [11:29]
Jeremy Jacobitz
Yes. I mean, this was like 15 years ago, so the exact details might be lost to me, but that sounds a hundred percent like what I remember.
- [11:37]
Jared Freed
So I went and ate it, and it was like, everything on the plate was good. Like, the mix is like a minute where you're like, just don't think about it, eat it. Because, like, the idea of like, chili sauce, like chili on top of a pasta salad is like, just not appetizing. Mayo mixed with chili are two things I would keep away from each other on a plate. I wouldn't mix together. And I ate it, and it was good. Let me just say Dog Town was the place to go. It had everything I wanted. I wish, you know, now looking back, I wish I had gotten a chili dog. I wish I got, like, one of their hot dog things. Because the hot dog in the garbage plate was very good. Like, had a char and all that stuff. The more I get comments on this tick tock from people there, the more I get grossed out by the garbage plate because they're talking about. It's just like, such reverence to something that is like. I really, honestly, like, to me, the garbage plate is a drunk guy's mistake that someone else heard of and had it and said it was good. And it became like a thing they kept repeating because it happened once and they kind of like it. Like, it seems like it happened because that was all that was left in the fridge or someone was hammered. And I'm like, more and more, like, I'm like, man, so many of these people love it just because they grew up with it.
- [13:08]
Jeremy Jacobitz
Oh, yeah.
- [13:09]
Jared Freed
And I was wondering, have you been to a place where you're like, this thing that people speak crazy about is just like, you know, why I don't think it's like. And I'm not trying to talk shit on the garbage plate of the people, Rochester, because I. I agree with nostalgia. I like nostalgia. It makes me feel good, too. But I was like, you know, they don't have it in other cities for a good reason. It's because no one else wants it.
- [13:36]
Jeremy Jacobitz
But I will say, I mean, like, I mean, it's interesting that they're all saying that they like. They're saying they love it, but do these people actually eat it all the time? Like, I can't imagine that Rochester people eat it.
- [13:49]
Jared Freed
I think they eat it or they remember being drunk and having a great night that ended with it.
- [13:55]
Jeremy Jacobitz
Yes.
- [13:55]
Jared Freed
And it's like, almost like the sport of it is what they like and that it. That they have something. Like, I do think if you live in Rochester, what's our personality? What's our thing that only we know? And like, I do think now in a world where we don't even have local commercials anymore and we lose, you know, our local accents more and more every day, like, people are grabbing on more to these things. Like, is there a food that you know that you saw somewhere that you're like, I'm going to do this food trip to see this local thing? And you were like, what is this?
- [14:31]
Jeremy Jacobitz
I don't know if it's been like, what is this? But I will say that, like, that perspective of this is the best because I grew up with it. Like, certainly plays out a lot of places. I mean, I guess like on the real stuff, like, I mean, going to especially a foreign country, you're gonna eat like weird stuff. Like I did in Japan, like a whole like intestines meal where it's just a giant stew of all the intestines and it's where all the flavor is and everything. And like, flavor wise, it was good. Was it my favorite thing in the whole world? No. Do I really want to eat it? It's the chewiness of it. I can't do it. But I was like, okay. But I like appreciate that like in different countries and replaces they had different palettes for flavors and. And texture profiles. But it will say that, like, the thing that came up to mine actually was people are gonna hate this. But in and out, the. I think it's good. I'm not here to say it's bad or anything, but the love and affection California people have for in n out where they cannot ever admit that anything is better than it seems to be a very low. Because I go and I'm like, great burger, right? Cheap price. Yeah, this is definitely like a better version of a fast food thing. But, like, do I really want it? No.
- [15:44]
Jared Freed
Right. And I. And I know the passion you're talking about. Like, I've heard the same opinion that you're. I know exactly. You're right. In and out is a great example because at the end of the day, is five guys like, that much worse than in and out or is it that much better? It's a cheeseburger, right?
- [16:01]
Jeremy Jacobitz
And like that with like, admittedly bad fries you have. And also you have to know how to order to like, get the right food also, which is like a very vocal like, oh, you didn't get the animal sauce. That's why I sucked. You know, we're we're from here, so we know how to do it. It's like, okay, can it just be on the menu? If that's the best, right?
- [16:17]
Jared Freed
It's a. Well, it's like a. It's a chance to dominate someone else. I had this in Spokane. If you. Spokane had all these rules about, you know, you can't. You called it Spokane. What? How could you? It's like, we don't think about you all the time. Like, I, I it. Like, oh, you pronounce it the wrong way. It's like, yeah, I, I know. And then they'll go, you know, it's Gonzaga, not Gonzaga. I'm like, well, maybe you guys just are a little anal here. Like, maybe. Why isn't it on you that you have all these things that you're trying to like, one. Oh, one, one up me on.
- [16:52]
Jeremy Jacobitz
Well, it's also. I always tell people, I'm like, just tell us. Like, the, the worst is San Francisco. I will call it San Fran. I don't know. Locals are like, we know you're not a local.
- [17:02]
Jared Freed
That is.
- [17:03]
Jeremy Jacobitz
No one calls it. We don't call it that. I was like, oh, I mean, like, I don't know why you're yelling at me. Like, you guys got to do better PR than like, tell the rest of the world. Because the rest of the world calls you San Fran. It is only you guys that decide. It's only sf, right?
- [17:15]
Jared Freed
It's not crazy to call it San Fran. It's not like you called it Boston. Like, it's like, like, you know, like the, the idea that this is like a unheard of thing and we to hate it. I don't know, maybe like, I, I think, you know, I am a, I'm a transplant everywhere I've been since 18, you know, so like, I went to Penn State, I moved to New York. I, I kind of understand how to like, I think like growing up in one place, you kind of get a, like the New York bagel. Like, the debate between bagels to me is like crazy. Like, the, the, the LA bagel that's happening right now, the sourdough bagel is absolutely wonderful. That's how I would want a bagel.
- [17:59]
Jeremy Jacobitz
Oh, I think they are wonderful. Specifically, I love Courage in la and I know Apollo's doing their thing here at that same style. I just like making sure people know the difference. And if your preference is that, that's fine. I always just say, like, hey, that's an LA style. As long as we accept that and we tell people that preference is preference.
- [18:17]
Jared Freed
I went to Montreal and I, and I was like, and I was having the bagel there and I'm like, it. This is, I was like, this is great. I don't feel the need to tell someone which one is better. To me they're two different foods. I don't say rye bread is better than white bread. I Right. Or, or a French bread. You know, I, I don't. It gets me. That's what gets me annoyed is this like, I really don't like the rankification of everything I we, you know, like the, and the number one. And it's like we're only doing that because that's what gets people to click on your link. Like five foods.
- [18:53]
Jeremy Jacobitz
I'm guilty of it. Like I have to like that is it. Right? I choose my words very carefully. Where I make it seem like that's what I'm saying. But like it's not really, I'm not really ranking it. Like even I posted a video today. It's like nine musty dishes in a LA or whatever it is.
- [19:07]
Jared Freed
Right?
- [19:07]
Jeremy Jacobitz
And I'm not saying this is the top nine. I'm not saying these are the only nine. I'm just saying here's nine of them. And you could perceive it however you want. But I do make clear, like, hey, give me more suggestions. Hey, I have more videos, more LA stuff Like this is just a listicle. I'm not ranking, I'm not doing anything. But here, at least I know these.
- [19:22]
Jared Freed
Are great on that subject. Dish from la. I had this written down. LA Dish. That's. That stayed with you that you've thought about.
- [19:33]
Jeremy Jacobitz
You know, it's funny. It is the bagel.
- [19:36]
Jared Freed
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- [21:05]
Jeremy Jacobitz
Like, really some of my favorite restaurants are in la and I think there's just like food in LA that's fantastic and they do fantastic things. You get similar stuff to New York, but it's, that's so much more of that, like, vibes and everything else when you're there. Like, I went to river in Venice. It was fantastic. But it was like such an LA spot along with the food. But I have been craving like a courage bagel. And that's why I keep telling her when people don't love Apollo, I'm like, that's wonderful. I don't think there's anything wrong with it at all. But you have got to try courage. Because I don't crave Apollo. But I still think I look, I was looking at Instagram right now. They do just like giant on the burns, everything. They just do the butter, like a slab of butter, right. And I was like, I would kill for that. Right?
- [21:47]
Jared Freed
I to courage bagel. I waited in the line. I got there early. It was great. I loved it. I, I, I love the half bagel order. I think the half bagel order is like, I can't believe it took us this long, like, to be able to order an open face half a bagel. And it's so la, it's so LA to be like, like, it's like the new, it's the new version of a scoop bagel. Like, I want to be able to get two different kinds, you know? Okay, you have a day tonight. Yeah. I want to, I want to ask a couple questions. Won't get into specifics.
- [22:22]
Jeremy Jacobitz
Okay.
- [22:23]
Jared Freed
Where did you meet? Oh, okay. We don't have to answer if that's I don't know.
- [22:31]
Jeremy Jacobitz
I don't know if I'm ready to discuss this because it's going to open up the door to many more questions. I'll tell you.
- [22:39]
Jared Freed
Well, don't tell me now.
- [22:41]
Jeremy Jacobitz
I'm not telling you now.
- [22:42]
Jared Freed
Okay, well, hold on. So what day?
- [22:45]
Jeremy Jacobitz
Something. It's not something insane.
- [22:47]
Jared Freed
No, no, no. It gives away more information. It gives you away more information than you're ready to give. And I respect that.
- [22:54]
Jeremy Jacobitz
I will say, though, it's someone that I know in life and we matched on an app. And. And.
- [23:00]
Jared Freed
Okay. Which is the most normal thing in the world. The app gave you the go ahead, the courage. Courage Bagels. To know that, like, this could be something more. Let's give it a shot.
- [23:11]
Jeremy Jacobitz
Yeah. And I mean, I haven't seen this person years, you know, acquaintance of the world. Not.
- [23:16]
Jared Freed
I get it. This is something that happens and is like in the world of modern dating, of like. Oh, really? Okay, May. And. And it goes both ways. Like, I think that can happen from. Oh, well. Oh, maybe. Let's see what that's like, you know, what date number is.
- [23:33]
Jeremy Jacobitz
What?
- [23:35]
Jared Freed
Where are you going? So this is really where I wanted to go with this. Where. Where are you going? And how did you choose it? Because I think people want to know. You're in the restaurant world. You, you know, how do you come about. And I'm sure you've picked a great spot. So go ahead.
- [23:53]
Jeremy Jacobitz
Let me just actually pull up. I forgot the actual name. Wait one second. We're going to.
- [23:59]
Jared Freed
How did you choose it?
- [24:02]
Jeremy Jacobitz
Oh, God damn thing. Whatever. I forget the name. So basically I. How I chose the spot was I did the math. I was like, hey, you live in Williamsburg, right? Yeah. Oh, I live in Williamsburg. Great. So we're gonna Williamsburg Spot. And then I kind of have like, the spots I'm familiar with, so I know the vibe. It's a Monday night, so some of them are closed, so I kind of had to limit it that way. I don't know where in Williamsburg they are. So I'm like, let me pick like a central location just in case you're north, south, east, west, whatever.
- [24:35]
Jared Freed
Right?
- [24:35]
Jeremy Jacobitz
And just like a cute cocktail bar, usually super, super chill. I've never been in there with more than 10 people so thoughtful to where.
- [24:44]
Jared Freed
They live, first and foremost. That's the rule. Thoughtful to where they are and a place you can talk. That's like the rule. Yes. Okay. Underrated Food town.
- [24:56]
Jeremy Jacobitz
Houston.
- [24:57]
Jared Freed
Houston.
- [24:58]
Jeremy Jacobitz
Houston. I went to Houston last year and the diversity there is unbelievable. And everyone In Houston, I made the video being, like, the most underrated food city in America. And everyone. Houston is like, no, we have amazing food. I was like, listen again. Right, that's great. And I. And I, yes, I agree. But the rest of the world doesn't know that.
- [25:14]
Jared Freed
We're not talking about you. We. You know, my go to for the last, like, 10 years has been Philly, but even now, that's not underrated anymore. Like, people know, like, Philly's.
- [25:23]
Jeremy Jacobitz
Great.
- [25:23]
Jared Freed
Philly's. I. I mean, Philly, I think, to me, I put it with New York, if not better, based on, like, the creativity there. But I would say, what was it in Houston that, like, stuck out and because you go to Houston, you go Tex Mex, you go tacos. Okay, so, yeah.
- [25:39]
Jeremy Jacobitz
Which you should. And barbecue. Like, you should absolutely do those things. But it's one of the most, like, culturally diverse cities probably in the world. They've had huge influxes of different, like, migrants over the years. So you have, like an Indian population, Ethiopian population, Pakistani, endless. And all these, like, little pockets of areas. So I had, for the first time, West African food when I was in Houston. Like, it really is diverse and really interesting and great stuff happening across the board.
- [26:08]
Jared Freed
So also, Houston is one of the biggest cities in the country. Like, so big that you could be in Houston and someone could be an hour and a half away from you. Like, it's like. And the one thing about Houston that annoys me is every time I've gone there and I go to an area, like, people are like, that's the wrong area. You're never in the right area in Houston. You're never. There has never been. There's no central downtown where everyone agrees that's where you hang out, or that's a good neighborhood to go to. It's always. You're in the worst spot you could have ever picked. It's very annoying. Okay, living in New York, two pizzas. Questions, go to pizza. If you live in New York, go to pizza. If you're visiting New York, people are.
- [26:52]
Jeremy Jacobitz
Going to yell at me about this. My answer is the same, basically. Maybe a little bit different. Joe's pizza. So my favorite, if you tell me there's better technical pizza, I'm not going to fight with you. I actually agree with you. I just think that it is the, like, iconic New York City slice. So if you're visiting, you have to try that. Like, try that as your base level. And then you can go up and go to industry afterwards. You get, like, an elevated take A little sourdough, whatever. But get like the real basic first. And I mean, I do crave Joe's pizza, but like, I guess I eat the most of Feeney is great. Sort of again, that kind of.
- [27:24]
Jared Freed
I haven't been there yet.
- [27:26]
Jeremy Jacobitz
The tomato slice. Oh my God. Like that I like drooling crave and their grandma.
- [27:31]
Jared Freed
Okay.
- [27:32]
Jeremy Jacobitz
It's so good.
- [27:33]
Jared Freed
I went to series. Have you been yet?
- [27:37]
Jeremy Jacobitz
No. But like, it's blowing my brain because when I look at it, I'm like, that looks horrible. But every person I've talked to, like real food people are like, that is the best pizza. I've had the best new pizza open in years, blah, blah. So I have to get in there. But like, it doesn't pass the eye test, which is usually I'm pretty good with. But what did you think?
- [27:56]
Jared Freed
I went the tomato. Here's my. It's a beautiful space, first of all, like comfortable to go hang at and have a slice. The cheese was like a better Joe's in the way. Lindustry is like, I can taste that. It's like a better ingredient. Similar to that. The onion and mushroom pizza is worth going for. That's a special slice.
- [28:27]
Jeremy Jacobitz
Is that the expensive one everyone keeps telling me to try?
- [28:29]
Jared Freed
No, this is the mushroom and onion. I had it. I grew up, my family, for whatever reason, we love getting mushroom and onion pizza. So maybe this is a nostalgia play too. But I that mushroom and onion pizza, the one, the expensive one, I think it's like, to me it tasted like a bagel and lox. It was still pretty good.
- [28:49]
Jeremy Jacobitz
Okay.
- [28:49]
Jared Freed
But it tastes like a bagel locks. The mushroom and onion. I was like, this is like the top tier food I've had. Like, I like truly a great slice. And it's the sourdough thing that I like. I like that it's crunchy. Like, I think I'm just a crunch guy. Yeah. Bagel crunchy love Apollo bagel love. But I agree with you. The courage bagel, the what they're doing is a different elevated experience from Apollo's. Like, just more simple.
- [29:19]
Jeremy Jacobitz
It's also just, I think that, you know, part of it is you just can't replicate stuff in LA same way you can in New York. The produce, well, to get in and like, that's what makes those bagels so good. The tomatoes. Oh, like right. Maybe in August you get the tomatoes like that in New York City. But I see everyone posted tomato bagel at Apollo. I'm like, guy, that tomato ruins it.
- [29:39]
Jared Freed
Right? They. Well, you go To Courage. If you go to Courage, Bagels, Instagram, it's artwork. Like, it's, like, legit art. Like, and they're not. It doesn't even look like they took it on a camera that was, like, special. It looked like a phone camera that made.
- [29:56]
Jeremy Jacobitz
Bagels are so beautiful that I want that almond butter jelly thing next time.
- [30:01]
Jared Freed
Okay, Now, I got one more question, then we'll let you go. You got to go on a date. Okay? And everyone go follow Jeremy. He's got a new podcast. Let me tell. Let me tell you why. Is that what you're calling it?
- [30:13]
Jeremy Jacobitz
Yeah, that's, you know, that's all the branding. So love it.
- [30:16]
Jared Freed
Let me tell you why he's got a sub stack. He's writing about food. He's interviewing chefs. Okay. You're at the Delta Sky Club. Okay. What is your dream? Delta Sky Club buffet item. Let's go. Soup. Let's go. Two sides and a main.
- [30:40]
Jeremy Jacobitz
I will break all your rules immediately.
- [30:42]
Jared Freed
Oh, God. Okay.
- [30:43]
Jeremy Jacobitz
Because of two things I prepare for this show, I only fly super early.
- [30:49]
Jared Freed
Okay, that's okay.
- [30:51]
Jeremy Jacobitz
And also, if I'm run. If I'm not, I'm running and praying breakfast is still out there, because that's all I want.
- [30:57]
Jared Freed
If I'm at a breakfast is better, the breakfast is better. And I. That's goes into my answer, but go ahead. Yes.
- [31:03]
Jeremy Jacobitz
So I'm usually grabbing one, like, two egg bites, one egg white, one normal. Throw some potatoes on there, throw some sausage on there. And now I'm happy to say they finally have iced coffee. So I fill up a giant thing of iced coffee, and I'm ready to go.
- [31:18]
Jared Freed
This is my biggest problem with the Delta Sky Club is they're so simple for breakfast, and everyone loves it. I've never heard someone have a complaint about the breakfast. I've never heard someone go, oh, I don't know if I want to go to the Sky Club. They're serving breakfast, but their lunch and dinner, they go off the rails so much that I don't know who the chefs are. I don't think they've ever flown. I don't think a single chef for the Delta Sky Club has ever been in a plane before and thought to themselves, oh, my God, I have to take a dump. Because they're just making literal grenades for you to swallow. Have you ever seen. You're like, wait, who wants penne Alfredo? Who is looking for chicken Alfredo to eat before they fly? Like, what monster is like, oh, yeah, I'll take some chili, extra hot sauce. And chicken Alfredo. And I'll have a milkshake, too. Like, they. And you're like, who came up with these ideas?
- [32:18]
Jeremy Jacobitz
This is why. I mean, my rules for flying are, like, eat as basic and simple as possible. I won't eat on the plane either. Kind of against it, just not. It just. I just don't want it in my body. So, yeah, nice, simple breakfast if I can.
- [32:31]
Jared Freed
I'm with you on the breakfast. I'm with you on the breakfast. Here's my dream soup. Pasta for Joel. Love a pasta visual. They never have it enough. They usually have minestrone, which is, like, pasta Fischer's disappointing cousin. Okay.
- [32:49]
Jeremy Jacobitz
I did say last time I was there. I don't know if this is new or maybe I just was, like, a little later in the morning, but they had an omelet station.
- [32:57]
Jared Freed
Really?
- [32:57]
Jeremy Jacobitz
Yes. I was never seen that the line wrapped around the second she turned that thing on.
- [33:02]
Jared Freed
Everyone lines up for it because all we want is a simple omelet. We don't want lamp, lamb shank in a butter sauce. Like, I really think they go crazy. So pasta visual. And then I would do penne pasta with a tomato sauce. Simple. I would even go to Rao's and get a sponsorship here. Broccoli, steamed, little bit of garlic and salt. Grilled chicken. And then I would have a sauce station for the grilled chicken. Do it yourself.
- [33:41]
Jeremy Jacobitz
Yeah, you do.
- [33:42]
Jared Freed
You boo. Right? Wouldn't that. I just don't understand what we're missing here. I always thought, and they kind of do this now, that the Delta Sky Club should have local chefs.
- [33:52]
Jeremy Jacobitz
They.
- [33:52]
Jared Freed
They did over in la In.
- [33:55]
Jeremy Jacobitz
In New York. They had something. Because I know Edith. Sandwich counter had their iced coffee slushies there for a while. So they had some program with the cup with, like, where you were landing, taking off from. You did have some special thing. But maybe that was just, like, last summer or something.
- [34:09]
Jared Freed
They did, like, restaurants, like, in the corner. There'd be, like, a restaurant thing. But I don't want a restaurant. I want them to go to, like, Johnson and Wales to, like, a culinary school and then pick up a young chef and go, here's your space. It's your kitchen. You get the top chef.
- [34:27]
Jeremy Jacobitz
It.
- [34:28]
Jared Freed
Here are your supply. It's. It's. It's. What's the chef's show from Japan?
- [34:34]
Jeremy Jacobitz
Iron Chef.
- [34:35]
Jared Freed
Iron Chef. Here's your supplies. We get this. You know, this is our budget. Make it your own. Why wouldn't they do that? And then I want a picture of that chef out front so that we can know. And then they're getting hired by, like, every. Oh, they train like it's 11. Madison park has been the story of the series place. Wouldn't that be the talk? Oh, you're Delta. You are the Atlanta room. I've been to your room. They'd be stars.
- [35:01]
Jeremy Jacobitz
They might be nervous that no matter what they do, the food won't be good. And now their name is attached to it, though, right?
- [35:06]
Jared Freed
Well, that's, you know, that's the thing. We need love and hate to be, you know, interesting. Well, listen, Jeremy Jacobitz, thank you so much for coming on. This was great. We wish you the best of luck on this date. I want more of the story once we end taping. Everyone go follow Jeremy at Jeremy Jacobitz on all the platforms. He's got a sub stack and he's got a podcast. You got to go listen to it. Go check it out. I'm Jared Freed. Every Wednesday, Chit chat Wednesday, back next week. Boom.