tv [untitled] January 28, 2014 11:00pm-11:31pm EST
today larry now come a very innovators the only way you're able to connect with a guest in surprise and i think is with how the food actually tastes and how you make them feel when they're in a rush on what made michael voltaggio what made you think it's work ethic and i think that's what makes any person who succeeds in their profession well i heard your fan lox and bagels as you'll call in this bagels and watch my mother has fainted plus the mean bald guys what makes a great meatball right here it's grandma's recipe compared with these hands there's a ball handler all next on larry king now.
our special guest today on larry king now is michael voltaggio he is the award winning chef and restaurant tori was recently named one of food and wine magazine's best new chefs of twenty third team in one of the top chef show back in twenty zero nine and he did his brother in that show and he's the owner of this incredible restaurant in one of the wildly successful restaurants here in los angeles he's got another place right down the street called and said why did you name it inc inc well everyone's first idea i think is that it was a tattoo reference and it's the furthest thing away from that as you can or black and white fountain pen that's actually closer to the real meaning we couldn't think of the name of the company we're trying to start our corporation it's something i and see period we couldn't think of something that made sense for us so we're sitting around and we're like inc inc inc inc inc something in can they were like why not just call it nk inc and it was kind of a joke and then we were like if we put a k. on the end instead of a c then anything that's in ink is permanent so the idea was that we would start
a company that would hopefully be around for a while is this your first resort it is well the same a shop open first but what made you decide to go on your own i think eventually you know you need to figure out if you can do it your own way if you can succeed yourself without anyone else telling you how to do it and i think. it comes back full circle when you work for somebody else you're kind of doing it through their vision and you're executing their vision and then when you start managing other people it comes back again because you start realizing that you're taking influence from their vision to make your vision stronger and i think that it was out of arrogance at first but now i learned a big lesson that i need. to take that same influence that is to take from the people that i work for and apply it to the people that work for me what is most gastronomy that term doesn't sound like food i think that term was created for people to try and understand
a food movement that was happening ten years ago or so where chefs were taking things that were done in a laboratory and applying that to cooking in a kitchen. for me it's we're not taking food down to like a molecular level we're just we're taking advantage of technology today and using that as a way to improve how we cook our food or in some cases not improve how we cook our food depending on how it comes out i was worried is the jewish home and i'm old school i want my meat well done you know i like to basics what i enjoy nk. i think we could find something on the menu. to search you know we've converted vegetarians in this restaurant so i think it's it's a matter of taste restaurants today with the internet and technology and everything like that you see everything before you ever go inside of it so the only way are allowed to the only way you're able to connect with the guests and surprise them i think is with how the food actually taste and how you make them feel when they're in your restaurant g.q.
magazine called this the best new restaurant in two thousand and eleven in the country. was in good from the start we were. we were i think busier than i wanted to be because i didn't feel like we were doing we were doing our best work when we first opened when g.q. called. jim nelson called from the magazine and you know i asked him i said that's great but why why why did you pick us you know and i was surprised that he'd chosen us because a lot of great restaurants are open that year and he said you know honestly it wasn't it wasn't the most perfect experience war or whatever i just remember he couldn't really say what it was specifically about the experience he said that he just liked it and for me that was good enough there there didn't need to be an explanation it didn't need to be measured by how pressed the knot kins were or how clean the dining room was which we take a lot of pride in all of those things it's a fact that when he was here he felt good when he left he couldn't touch one thing that made him feel that way what we did what do you think you put
a stamp on what made michael of all taj what made you. it was a dish was of a concept i think its work ethic and i think that's what makes any person who succeeds in their profession is the idea that you're going to work hard. and you know how long have you been doing what you're doing now fifty seven years in every single day that you wake up to do this it's as if you were doing it fifty seven years ago and i think you have to go into it that same i do that same discipline for yourself so that that i mean hopefully in fifty seven years i'm still going to get to go stand behind the stove and hopefully call my septic was ian is still here and we were still cooking food for people is your brother your brother he's a very good chef is he had his own restaurant too he's got four he just opened one that's like twelve thousand square feet which is it's in d.c. and he had an effect on you he did my first job was working in a kitchen where he was the sushi up so he was in charge he was the first person
under the chef and i was just the cook and we hadn't gotten past that it was that that's when i had to learn the professional relationship between. a leader in an employee or a boss an employee and in my situation my brother was my boss so i had to learn really quickly that you know you're not allowed to fistfight in the kitchen you're not allowed to scream at your boss and do you enjoy fame. the that's a that's a hard way to you know that probably hard to get into this place where it's difficult i mean we've got we're like any other restaurant and we have our slow nights you know we treat it like a business it's not it's not a circus and you know when our review came out from the l.a. times i remember that the writer had written something like voltaggio stands at the kitchen like a carnival barker telling the ladies to step right up and come and it wasn't it's never even been about that for us it was that i feel like people wanted to say
that's what we're about as opposed to coming in and appreciating that we're the complete opposite of that i hear there's another restaurant concept coming we're looking at other restaurant concept opportunities for sure we definitely want to do you know i think for me now i want to stay here in the you me and as the what time a concept it would be i don't know there's that hint i chinese deadly not chinese but that you know it's it will be whatever we conceive with each other here in the restaurant i mean we'll talk about it we'll figure out what the next thing is one of the. there's a famous restaurant in miami beach called joe's stone crabs and i still have my movies and they have a guy had to use them critters his only job is to look at the food before they bring it to the table how important is the way something looks it's the first sense it's touching a dish lands in front of you so your eyes see it and then you smell it and then you start to taste it so i think that visually that's one of the most important things
because that's the first impression that you have when you said addition friends that's a big part of your concept absolutely you know we just see what we saw see you let's go michael what are you going to make for me walk well i heard your fan of lox and bagels is that yes i am ok i was raised a mobs and but so this is this is what we refer to as the belly exam and so when you make a smoked salmon usually do the whole side this is smoked salmon made just from the center lines of the best part of the fish just going to do a couple little slices of it and and this is a dinner dish this is a dish for larry this is larry's dish on this actually i've never done this dish before so it's either going to be really good or it's going to be really bad without we on their menu it could be well it depends you wouldn't call the bagels and lox what would you call it on the increment call in larry's bagels and lox larrys berries and also lots of other way. i want this on the menu and i will start to flag this voice that i mean you just made a reservation i'm going to make ours
a vision somebody write that down well as the wife when everything's going to hear him will you give him you have an unlisted number. so this letter this is is fully dressed we put it into a bag and vacuum packed it so that the dressing if you're at a salad you start eating at the top of it tastes really good but then you start digging around the bottom of it and it's dry and there's no lettuce that because they saturate the top of the salad before they send it out a lot of restaurants will toss everything together so what we do is we put the dressing in the bag we vacuum pack it so it sucks all the dressing right into the lettuce and you get the same bite every time you got it so that's just lemon lemon been a great so that's a lemon part of it for the caper part of it without caper powder would be appropriate you need capers with bagels and lox these are capers that have been hydrated and then blended into a powder so this is caper powder if you want to sprinkle some of that you want me to do this how many how much capers do you like that you're going to eat i'm not going to i'm not a big kid i'm not think a little all right and like right there on the sun to share ok somebody in
cambridge out for a little mess here with the two and then red onions so this is a red onion gel basically these things rather than the things you like things of the things of the things i guess that are my goal that i did was go so this is a red onion. well just put some of that i'm a threat and you like the good that's good that's it ok. we've got. our big and so on it's not really a big oh it's i like anchovies so does this is this is a duo that we made out of anchovy i like it and i like i like pork rinds but pork rinds aren't very kosher so they're not kosher months not yeah i learned that when i moved to l.a. so we were making the same thing out of anchovies so this is basically anchovy dough that when we fry it or look like a pork rind it taste like anchovies it was a piece of. it ok so the job that he did out of oil and wait for it to flow to the top once it floats to the top of the wall or for the right off it goes
from this to this look at that so that's our big go now or in jovi pork rind if you will with no pork obviously and then we've got over here some of gravity or sea grass it's like a little sea grass a little weed like this is going to be carney yes garnish carney will just dress is a little bit of olive oil a little bit sea salt and will place a couple pieces of that right on top of the. let is there one we've got going jeez i like cream cheese perfect so this is cream cheese snow with just a little bit of horseradish in it ok this is like no dish i've ever seen so we're going to dust it a little bit of cream cheese and horseradish no because you're calling this big ozone watch my mother is fainting ok well the idea is that it's all taste the same when you get into it and it will take her in show the bakers all over crispy cracker thing and just sit in there like that and so that's larry's but we're
gonna be able to. dig into the future if you don't like i just said you do know i was here watching so i tell you it's weird first of all we will say this it looks different so i would not call it if we're going to serve this is a dish ok and i would not call it lars bagels and lox we're going to call it. loudly in like two hours and i got to figure that out before even the menu larry locks swap larry's locks aswat perfect l o x a as a i can i could write that down ok locks us was i was was as well. got it. all were there you go perfect good thank you. and so i can put it on anything. we're on the menu now would you want to use this in the evening but we don't open till six so it
isn't even edition i guess the needed six sometimes we get all three rolls. we don't serve rolls and you serve bread now it's all a everybody is gluten free. and he's losing the next time you come dating if you get in. ask him for larry's walked off so slow. if they don't have a strong out. is very good thank you thank you and honest you make this a regular this disc it's swirled through the city they would come from culver city for the ls kind of larry's the heart of the lenses and the larry's locks aswat you have a disagreement voice and it's been a lot of fun and i can't wait to bring the why don't you larry appreciate my cold call to joe and i think it's very. beautiful.
impartial and financial reporting commentary interviews and much much. only on the bus and only on the. time of the new alert animation scripts scare me a little. there is breaking news tonight and we are continuing to follow the breaking news many. alexander's family cry tears of joy great things out there that there had to be adequate regard for
a wall around online is a story made for the movies playing out in real life. the meatball guys are here they are daniel holzman my culture and i'll do obama and a wildly successful chain of restaurants in new york city called the meat ball shop we don't have a kitchen in our studio but the guys were kind enough to whip up some of the signature meatballs for me i will taste one and then get into the end of. oh she was borders a source a classic tomato sauce very simple burger and with this is cheese little cheese keep it kosher. a jewel of a nice little spicy touch a little kick. in for comfort and. how did this all happen for you we we both
worked in restaurants and for kids actually together we screwed got our first restaurant get together when we were thirteen fourteen years old and we're delivering vegan food on the upper east side ironically the handle cafe delicious if you are a vegetable who wants to be i've been so so you know we we had decided that you know about four and a half years ago that we were going to open up a restaurant together we couldn't figure out a concept that we both wanted to do we really were having a very very hard time. i knew that dan ultimately wanted to do the only one for him feeling that it was not good. and so he had worked in fancy restaurants his whole life really after our little stint at the beacon restaurant he went straight into the into four star restaurant. and you don't want to do fancy food anymore and. so we found this restaurant we still didn't know all we wanted to do the restaurant had a little side window the side window was right next to a very busy bar we thought it bleaker and broadway bleecker and lafayette lower
east side bleecker and bowery and we go back between bearing the nodal and so. there was a bunch of people hanging outside of this bar smoking cigarettes and doing whatever they do on bar we both rode over there and and we saw. we saw an audience we needed to feed them but we didn't want them necessarily to come into the restaurant cause they were drunk in latin whatever so we set that aside one of their we're going to serve something out that side window i worked at an italian restaurant for a long time i would always eat meat balls by themselves he would order he would order spaghetti meatballs hold the pasta because he's a healthy guy and even want to eat the carbs late at night late and then he would order a side of a side of spinach a side of broccoli would dip it into the sauce and would eat it and i would bust his chops because you know you guys hold the positive month and i would be eating my rigatoni reglued was delicious and he told me at the time i was a little bit heavier so so he stayed in called the meat ball just so we basically said you know let's do meatballs nobody's actually executed a meatball concept what makes a great meatball. right here you're staring at him these hands these hands it's
gramma's reza be compared with these hands this man is a ball handler so when you have five of them who's doing the others where are you guys we have you know actually recently we just brought all the meatball production into one place so we actually have the five guys that started with us almost three years ago now three and a half years ago now and all of them work together making the meatballs everything should come up with a story that we should not every morning all the same day got it up there this and then we and we and we hit him up with everything all the all the chefs are incredible that work at the restaurants but one chef would have a little heavy handed assault you know we taste you know and the so we wanted to make sure that the meatballs were consistent from store to store to store and that was the main motivation for what they say these are the best and also tips that really. i wouldn't kids i would tell you to good while i want you to know that last night at. ten o'clock last night i went to the market i bought i bought the i bought the meat and all the ingredients and we started making these meatballs and i thought i hope these new polls are good because you know i mean this is this is not
this kind of being most of you know fifteen minutes with mr king could run downhill if he was the only growing national these you know we wouldn't have a we don't have a plan to go national we certainly know that meatballs are liked all over the world specifically in new york right now we had a pop up actually in venice and l.a. in l.a. in los angeles and you know a thousand people showed up in four hours it's pretty incredible for us to see that she wouldn't open here most likely not for them. we would love to open here but you know when new york and there's still neighborhoods in new york city that are are begging for the balls to the restaurants we have about one hundred seats in our biggest store and forty seats in our small center still seven out of the window absolutely not you know. the window but i can't believe i'm so so sad that this we made this for you this is this is a brooklyn. her big will those. are storm and this is
a big pizza sim but this is seven thousand dollars and not only that but it is as close as it gets can add weight to this because you know you have a little money i will give even i do is this room look good more to big old you know old guard or you're going to get an older one hundred three he'd take a bike ride or die or to make up i actually stuck by a broken water bagel the other day his goal was good that it's alleged was pretty good you know good and you know that i hope you enjoyed his photos we. do you miss five star restaurants i do i do i love working in the environment i miss mostly i just miss the camaraderie of working in the kitchen but you know we had a man in the kitchen a couple of days ago i mean i'm told everybody knew it but you guys like to use my on my big voice when i'm indoors neda's in the kitchen with us and the secret is to maintain consistency so i was annoyed as you just said i would say that the secret is to maintain consistency in our industry but but the real secret the real secret
in the biz because it's such a tough business is to make sure that your staff is excited to be there and that is that that is at the end by far and away the most important piece of the puzzle making sure that your staff is taken care of because everything speaks to that what does this had signify what is this symbol that is our that's our grinder it's a symbol of our brand you know we we really fell in love with the grinders we use grinders in the de corridor at our restaurants and people sort of know that now walking down the streets in new york running around me you know we're always on the grind grind grind when we grind our own meat and began to fans write beginning fans on the defend we're brooklyn dodger fans will l.a. dodgers to our live a group at the dodgers a group with the brooklyn dodgers when i was a duke snider mania new jackie robinson i was at his first game really is it true you hire homocysteine this guy right here a couple of years ago. he started a foundation the amazing. where you know he's able to actually change change
people's lives and take people that haven't had a great opportunity and give them give them what what they need in life to actually succeed it's pretty special you know we started something called me ball heroes you know and as a restaurant in new york city we always get asked by so many different charities to participate and we always do participate and then about a year and a half ago i said you know we participate in so many different charities would be really nice to sort of focus on something that we feel is personal touch to and so the covenant house in new york city is a shelter where they where they housed homeless youth and body works there and he took me there and we walked through and i was really touched by the experience and i thought what better way to give back to the city that i grew up in than to offer an opportunity to some some kids that really want to work and they just didn't have it they don't have it i don't know chantelle fishley some of our best some of our best employees have grown who are chefs have actually come through the program so i mean they've been with us for over
a year and it's and ledge them in new york and i want to come by the meatballs hopes and be very nice but to be sure i'm not even going to tell you i'm coming all right we will be there waiting a papa are let you know i'm seventy seven been sucked in right this is that's it in there that's a newer shop the biggest on the newest we want a week little game called if you only knew what your favorite meatball pork meatball. get a slice of courtney voltz god it's god's gift you know most of that pork is the forbidden fruit god made the apple taste so great and then told the jews not heeded that is the pick what do you approve you call actually not a meatball vegetarian bowl so we do an amazing veggie of all the restaurant and i eat it every single day was worse image lentils mushrooms on the ends carrots celery parsley a lot of that it will taste just like a meatball guilty pleasure. ladies food you can't stand. i'm not a lamb guy that's is favored you know my lot and you come into this show i hate
eggs that's what we heard it was he was going to make you a meatball egg and cheese sandwich and they were like it was referred with my favorite food we have chocolate. who's your favorite. i love dan barber where's he at the blue helstone bar it's no favorite chef you know favorite. dish you know but never change and i'm sure a cook good dish you've never mastered souffle. everything you're not a cook i'm a cook but i'm definitely not a chef and i don't master just was doing cooking shit a guy that likes to cook and a chef is a guy who actually knows what he's doing is a chef that tells the other people what to do. like over or under cooked absolutely . i'm an under curfew i don't know who i prefer very or a well done man i'm a well a jew if the usa air it is not a world and i like it it's i think i'm going to add there can't even handle it i just can't can you explain it to me just a second we just have to take
a second i hate red meat what is what is the thing with because my mother if there if there's a speck of light in that meat carette over there what's what is it what is that a lot of like over because it tells you too much it's like blood as would already is and i don't want to eat that but you're eating the thing anyway i know but it did the thought of the rich as just you know i recall that would take its bite of a living cow for you i mean i would just first of all it resonates fully to me and doesn't know with how many times have you tasted it while here sometimes just so there are some restaurants where they won't do it well done and so i'll say medium well then they can blame oh i hate that but it would be do that to me one or six words of i was in the french restaurant in new york it was lunch i don't eat eggs so i sit down with the menu didn't understand one thing on the menu anything so i said ok i'll have a cheese omelet but i want to burnt burnt and i want extra cheese and maybe one egg
you know but i don't want to taste you wanted cheese you want to cheese on my son the eggs right sort of like meat boy i didn't know i'm going to get their chef comes out with table of six six guys who was going order does with them get out all like like the soup nazi oh i get out he says me or you my job or you leave i will not make this omelet and when he said i left. yeah i would leave too by the way you're not going to find any rare meat balls in the middle of nowhere no rare ball no very well as those are saying is a rib you know our balls are fully fully cooked well really you can't make a real meat but i mean you could but i wouldn't have shared. a sushi no possible way around a sushi man because no sushi period zero ever never can't do it could make my wife loves it always dinners my wife the other night she had. he's going to say no to my kona tutor tart char oh. well she is adventurous. but we have
to talk to our bad guys are regular guys. working on a different generation i mean there's not as many or expand for me we have already ration and give me ten years of dough ten years from about what's happening i want to be both stores i mean are now many posters will probably have around you know. fifteen all in new york i won't even know about it i'll just be on a yacht somewhere and only have a yacht all in new york you don't really know what will probably mean you know what i mean all i know is it will be out in new york at some point but you know for right now in new york as is our market we love new york or hardcore new yorkers and but chicago i would love us chicago jersey definitely jersey so expansive jersey is going to happen and we were expensive my entrepreneur sent love man why did you guys go portland oregon absolutely not they have to go to cali first i would have to hit los angeles first up like ok you guys are terrific thank you so much ok don't forget the maple shop affair in new york thanks to my guest daniel holes on
michael turtle these are the best meatballs i ever had one more information go to w.w.w. dot the meatball shop to look up the locations and we could find me on twitter at kings things she is next time make it well. know c.n.n. the m s m b c news have taken some not slightly but the fact is i admire their commitment to cover all sides of the story just in case one of them happens to be accurate. that was funny but it's close and for the truth from the right thing. it's because one full attention in the mainstream media works side by side with joe actually on here. at our team we
have a different price. because the news of the world just is not this funny i'm not laughing dammit i'm not hi. i'm. you guys sent to the jets i will hand over the stuff that i got. oh there i'm marinating this is boom bust and these are the stories that we're tracking for you today. first job words are going to trip across the pond with
a heavy u.k. lineup on today's show the first of many of us many of us we struggle to keep up with our financial house and keep it all in order and the queen of england is no exception i'll tell you all about it coming on up and former banker and financial blogger francis coppola joined me earlier today from our london studio to discuss fiscal policy interest rates and the over all you care john media won't want to miss that interview and finally a big big player in the big coin world was arrested on monday so what does this mean for the cryptocurrency community ed harris and i discuss this in today's big deal it all starts right now.