BJ Novak on Vegas, Catalina, Membership Clubs, Cereal, and Chain's New Mall Food Court

The fellas talk their recent time together in Las Vegas, LA Indian food options, Max possibly being a white devil, the famous punim effect, more Japanese vs. American toilet debating, Rick Caruso dream projects, consuming inside yurts, Jordan's Michael Jackson story, maybe there is pod tension, and all the new menu items at Chain's Westfield Topanga pop-up.

Jordan recounts a hellish caloric day where the daughter had a birthday party, his GLP-1 wore off, and way too much sushi, pizza, candy, and cake was in sight. Plus, marone vs. madone, Max finally ate a Dubai bar but never goes full chubby, disappointed nurses, and way too many pills.

Marée is the newest bistro from Michelin starred chef Marcus Jernmark, whose ode to French cuisine and California is now open on Pico Blvd., where Jordan and Max sit down with Marcus to experience the food and beverage game before talking it all.

The Q&A returns with Bar Sawa vs. Shunji, homemade ice cream thoughts, Pizzeria Sei bar pies and NY slices, a Catalina discussion, an Israel trip, Alphabet in the Palisades, movie theater soda drinking, a diabolical FMK, Rosh Hashanah meal highlights, 3 Michelin Star bug rules, and are Jordan and Max feeling tension?

Jordan and Max answer audience questions covering Enclos, what pairs best with ramen, fish bloodline thoughts, wine bags, DTLA's possible return, Saint James Iced Tea vindication, paying for bread baskets, dropping the check speed, real estate rivals, waiter behavior, more bidet talk, an ungodly pour of scotch, and the good, the bad, and the ugly of Infatuation LA's recent work.

This year's LA Chef Conference will feature Providence's Michael Cimarusti and Jordo is participating again with a shrimpy collab to feast on, so the Mad Food fellas travel to Hancock Park to talk kitchen leadership, hot vs. cold lobster rolls, clam bellies vs. strips, Michelin ketchup and cocktail sauce, disrespectful nicknames, love for Max, throwing Jordo a bone, the worst and most difficult fish to cook, Michael's at home eating, and reaching and maintaining mountaintop status. Purchase tickets to LA Chef Conference (October 5th) to hear Michael speak and taste Jordan's newest shrimp creation with Santa Monica Seafood ⁠HERE

Is Jordan the Joe Pesci of the show? Are toilets with bidets and seat warmers better? Is Max officially a Dark Triad after a text with the all-star formerly known as Netflix Andy? Plus, what's the Pasjoli schlep meter, will Max start shooting up with Reta, and is the closest thing to an Alice Waters restaurant in LA any good?

Sushi Nakazawa has landed on Robertson, and the boys saddled up to the bar for a Michelin level night of service, "the best sake list in America," wild glassware for the pours, and the only question was: would Jordan be challenged or is it pure pleasure? But first, Max headed down to Del Mar with Hector to celebrate Addison's two decade anniversary and reports on the rice and egg and food media stink eye scene.

And more Q&A covering French food in LA and the new old name on the scene, everyone calm down about ai, Jordo watered the head without Max and has no sense of fashion, Not No Bar rambunctiousness, Westlake Village food crawl with PHD’s wallet, Benjamin x Chubby Fish, a bad nickname idea, the Leopardo space will be filled soon probably, a rare restaurant Jordan thinks Max would like, the Culver’s order, red Burgundy advice by Bubbles, hanging with food writers, Summer treats to beat the heat, the most famous chef isn’t even known for LA roots for some reason, and did Max lie about peeing in a Vegas pool?

Max's secret from his recent San Francisco trip is exposed, LA restaurants that are making the best of Summer ingredients, a short farmer's market report, Mei Lin and more at Chain's new mall pop-up, Vin Folk's tasting menu, 80s music, bad restaurants to enjoy, living in Venice, Jordo's comfort food, "annihilating" podcasters Jonah Hill style, Saint James instructions, reservation apps, Sphere talk, more hot dog toppings, and the best new dish at Matū Kai is probably going away.