405: Rocco DiSpirito

We welcome back into the studio James Harris, one half of Throwing Fits, a very funny podcast, Instagram account, and online community dedicated to all things menswear. TF is not just one of Matt’s favorite podcasts around, it’s a sneaky great look at the NYC food and drink scene, with James bringing big opinions about New York restaurants and nightlife culture. We hope you enjoy this very entertaining episode with one of our favorite guests around.Also on the show, Aliza and Matt are back in the studio together to talk about three things they each are into, including: Pop-ups at Callisto Farm in the Hudson Valley, Thumbody Coffee, strawberry olive oil cake from Julie Saha, Khushbu Shah's terrific book, Amrikan, collectable olive oil with Tacapae, and three great cheeses from the Hudson Valley including Cooperstown, 5 Spoke Creamery, and Jake's Gouda. Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM THROWING FITS:Throwing Fits for Men’s Fashion [NYT]From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They’ve recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM KISMET:In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It’s really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM STEVE ELLS:Steve Ells Is Still Trying to Solve Lunch [NY Mag]Steve Ells raises $36M for new Kernel [Restaurant Business]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues! Gina Marinelli is the chef and partner of La Strega, a coastal Italian restaurant charming Las Vegas’s Summerlin neighborhood. She’s worked in Las Vegas kitchens since 2006 for chefs like Michael Mina at Nobhill Tavern and Scott Conant at D.O.C.G. Enoteca, and now she’s doing Italian food her way. Also on the show, we visit Fontainebleau Las Vegas and check out the growing food and drink options at the new opening.Lastly, it’s our recurring three things segment, where Aliza and Matt discuss the three things they each took away from their exciting week in Las Vegas. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues with a fun conversation with Marc Vetri. We wanted to talk with Marc about opening a restaurant in Las Vegas, Vetri Cucina at Palms. What’s it like to move his Philadelphia-based operation across the country to cook on the 56th floor overlooking the Strip? Not easy. We get into how Marc has settled in and some of the exciting regional Italian dishes he is preparing. Also on the show, Aliza catches up with Josh Smith, executive chef of Delilah, the Art Deco–themed supper club at Wynn Las Vegas. They talk about what it takes to maintain buzz in the desert and how there is only one Las Vegas when it comes to the showmanship of dining out. I hope you enjoy this very special Las Vegas episode of the show.These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues! Penny Chutima is the next generation of Lotus of Siam, an iconic, James Beard Award–winning restaurant serving up regional Northern Thai food in Las Vegas since 1999. The daughter of chef Saipin Chutima, Penny is dedicated to preserving and expanding Lotus of Siam’s legacy, beloved by chefs like Anthony Bourdain and just about everyone else who comes to Vegas. Also on the show, Matt talks with Amanda Signorelli about running the Golden Steer, an iconic Vegas steakhouse founded in 1958, frequented by Elvis Presley and Frank Sinatra, that’s been in her family for years.These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues with a very fun interview with Michael Mina, a legendary Bay Area chef who has deep roots in Las Vegas. We talk about how the city has grown into a world-class culinary destination and get into what he is cooking up at his restaurants there, including Bardot Brasserie, International Smoke, Orla, StripSteak, and his namesake restaurant at Bellagio. This guy has serious range, and we discuss how he sources California produce and seafood and gets it to his Las Vegas restaurants in a snap. We also get a locals-only tour of restaurants off the Strip from the point of view of a world-class chef who also happens to be a local. Also on the show, Aliza and Matt pay a visit to Sphere, the now-legendary Las Vegas performance venue. We attended a recent Dead & Company show and wanted to check in with the food! It’s actually quite good, and we share some highlights from the concession stand, including good pizza, great pretzels, craft beer for days, and a thoughtful approach to modern stadium food. It’s yet another example of how Las Vegas is getting food right. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Influential and esoteric celebrity chef Wolfgang Puck has been operating restaurants in Las Vegas for more than 25 years, earning a following through his creative cuisine and sense of showmanship at restaurants including Caramá, CUT, and Spago. On this entertaining episode, we hear how Wolfgang was initially drawn to Las Vegas when opening Spago, his first restaurant there, in 1992, and how he’s seen the Las Vegas dining scene develop into an internationally acclaimed destination.Also on the show, Aliza and Matt take a tour of Las Vegas’s bustling Chinatown, making visits to some really cool places, including Ping Pang Pong, Gäbi Coffee & Bakery, Shang Artisan Noodle, and the 24-hour cocktail bar Golden Tiki. We also experience Cantonese barbecue nirvana at Win Kee HK BBQ and Noodle and catch up with the restaurant’s owner, Ida Shek. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM DEUKI HONG:Buy: KoreaworldThe Seoul Train of Inspiration Runs Through Los Angeles [Eater]Koreaworld: A Culinary Revolution [NBC Washington]Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

St. Agrestis has had a couple very big years in the competitive nonalcoholic drinks arena, and it’s long overdue to have the brand’s cofounder Louis Catizone on the show. The Phony Negroni is a near-perfect NA cocktail, and on this episode we talk about how it was born and how NA bottled cocktails are appearing in bars and restaurants at record levels. This is a great talk for anybody interested in hearing the story of an emerging brand in the drinks world.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM ST. AGRESTIS:A Nonalcoholic Amaro ‘Falso’ From St. Agrestis [NYT]St. Agrestis Debuts the Phony Mezcal Negroni [Appetito]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.