Bobby on the Beat. Hey everybody, welcome to Bobby on the Beat. But before we get going, make sure you hit subscribe. We have a fabulous guest today, Antonia Lofaso, chef extraordinaire. You see her all over the Food Network, and she's got an amazing story. Antonia, thanks for being here. You and I went to the same culinary school. We did. French Culinary Institute. I actually... Not the same year though. No. I was in the very first class. That's... 1984. I don't know if I've ever told you this story. I... You were the draw on the phone, And it wasn't because of Food Network or television, but because I had come from the West Coast. And I understood what you were doing in food for the East Coast in a way that I was really proud of. Like this idea of bringing Mexican flavors, like chili, all these things that the East Coast didn't really ever. Right. There was no Southwestern food at all. None. And you were also doing it in a way that wasn't like your local shop on the corner that had this sort of dish that you got for $4. It was a restaurant. It was contemporary. Exactly. And where people got dressed and had wine. And you didn't see, even on the West Coast, we didn't always see that style of restaurant adored. It just kind of falls into very, very casual. Right. And so it wasn't so much like when they called or when I did the cold call and they were like, Bobby Flay went here. I was like, it was more like he put mangoes and salsa for the very first time. Your favorite. So I mean, wait a second. So how come I feel like you're from Long Island? I am. I'm from the East Coast. So I was born in Long Island. My parents moved to Las Vegas. We lived there for a couple years. Then we moved back to Long Island. Lived there until I was 11. And then I lived in Los Angeles. But when did you start cooking in restaurants and stuff like that? Like 2001. 2001. Because my daughter was just a year old. Okay. I want to talk about your daughter. Because, you know, it's like, it's X-E-A, right? X-E-A. Not even a real name. Zaya. What does it mean? It means that her, myself and her father did no real research on like how like names are actually spelled. Right. We need to get the obvious out of the way, which was that your daughter's dad was Heavy D. I actually have never talked about this, which is, I've never asked about it. You never asked about it? I've never asked about it. How? This is the first time that someone's actually in a public forum. He was a groundbreaking rapper. I agree. We just, I never talk about that part of me. I think there's always like this assumption that like because we weren't married, even though we spent 10 years together, like raising a child, et cetera. Do you know what I mean? That it's just this sort of like, you know, you were just his, this woman that he had a child with. I mean, it's such a big part of your story. Huge. You know, you have this child with him and he dies suddenly at such a young age. Yeah. He was more instrumental in my life in the way of teaching me that how big someone could actually be in life. I was at the very beginning of my career. Like I was working for Wolfgang. I was making $7 an hour. And he was very instrumental in being like, you keep saying that you want to do this thing. Just go do it. Which is what he did. Exactly. Yeah. At a very young age and had no pause. I was basically in the presence of someone who had this greatness about them of no pause. You just go do the thing. Like, who cares if you're scared? None of that matters. What do you want? Be the best at it. And I was like almost overwhelmed by that kind of talk at such a young age. And he used to say to me all the time, you know, like, you could be all over television. One day you're going to. And I was like, I'm literally in Garmage 3 making Greek salads. Like, what are you talking about? He saw it in you. He saw it in me and he also said, why don't you see it in you? And also, why aren't you working towards that every single day? So he pushed you. Pushed me in a way that almost, it started arguments between us. Because in my mind, I was like, why are you being so critical of me? And he's like, I am your best friend. I'm your biggest advocate. I see the potential, go do it. Correct. And I was like, this is frustrating me. I think also though too, in my mind, I was like, as a chef, and as you know, being around the greatest chefs, there's a level of progress that needs to happen before all of a sudden you become the greatest chef on the planet. I think in his mind, he also was someone who was like, tomorrow. Why didn't this happen yesterday? So you were with him in the early 2000s, in the height of his career? Oh my god, 1998. Okay. Yeah, this was like... Right, and then the early 2000s. Early 2000s. So what was it like being around his aura at that point? He was someone that when he walked into the room, all the air left the room. Of course. Yeah, when he said something to you, it was to the deepest parts of you, what you might have been thinking, what you might have wanted to ask. Like he knew how to zone in immediately like on whomever it was that he chose in that moment and say something either magical or like cut you off at your knees. In the moment, it felt like I was losing myself, but weirdly enough, now that I look back on it as a full grown adult female, actually what I was doing in that moment was just kind of absorbing everything around me, being confused a little bit by it, but also remembering all of it and then using it sort of later in life. And so Zaya's how old now? She's 26 today. Unbelievable. I know. And she's in music, right? So she wants to, she's used a lot of his stuff, like all of his old tracks and stuff like that to rebuild songs that she's working with with artists in Atlanta. Oh, they're sampling her dad's stuff. They're sampling his stuff. That's amazing. Yeah, they're sampling his stuff and also sampling, Zaya's like really into all different kinds of music. And that's what I love about her. And he was the same exact way. Like if you ever saw his list of music, it was like Joni Mitchell. And Frank Sinatra. Everything. Right. It was anything and everything that you could possibly imagine. It was obviously hip hop, but it was everything. And then through all of this, you stayed the course you wanted to be cooking. I wanted to be cooking. One of the things that we used to argue about all the time is that he always felt like everything that I fixated on was very petty. He was like, you're young, and the truth is you fixate on these things because you've never lost anyone at a young age that sort of changes the way that you think and the way that you look at life. And I was so offended by that. I was like, so someone I love has to die in order for me to understand how life works. And he was like, yeah. And he ended up being that for me, which was like the most ironic, wild thought. What was that, like 2011 or something? He died in 2011. 2011. Yeah. But listen, I mean, when you say you don't really talk about it often, it's such a huge part of your life. It is. It always will be. I mean, I was reading like some of your chronological life. And so in 2012, you come out with this cookbook. Oh, God. Yes. Wait, but the funny part about the whole thing is- You're picking up some really good things to do. No, no, but when you listen- Oh my God. You listen to stories like this, and we, like, from your past- Yeah, you're like, what? You're like, what? And also, like, who you are today- Totally. The Busy Mom's Cookbook is not what I would have named it. 100%. I mean, what are you, like, living in Connecticut, like- Can I just say- On a farm somewhere? I mean, give me a break. I'm gonna tell you something really quickly. You have the same exact thing that I just spoke about. You find the little thing or the big thing right in someone conversation and something they said something that you read about them and like it the poignant thing that you find and you ask about. And I knew coming here like this conversation was going to be this. No, I'm just saying, you have the same exact thing. And it's what I love about you. I'm not a professional interviewer. I mean, what I do is I read stuff and then I want to have a conversation. And wherever it goes, it goes. Like the one thing I never want to do is make anybody uncomfortable about what they're talking about. No. we have to talk about this. It just kind of happens. You're very disheartening, in the greatest of way. Thank you. No, this was a compliment in the way that you ask very, like, questions that are going to make people very transparent, like, in the best way. And actually, these are two of the things that I actually always bring up the cookbook as an example to people that you are the director of your own life. Sure. And that you are the ones that make the decisions, regardless of how many people are in the room thinking that they know better than you do. And that was my moment, was that book. Because I had no, that is not at all what I wanted that book to be. Everyone who has ever met me, if you actually see the original cover of the book, I'm in a weird, like, bangled necklace, do you know what I mean? Stirring a pot of sauce with like, the perfect side eye, do you know what I mean? And I was like, everyone who knows me is like, that doesn't even look like you. It doesn't even represent any part of you. Well, I have a lot to talk to you about. And so I made you a snack. That's not a snack. That's a burger. One of the things I do know about you, because we are friends, is that you like your burgers cooked more than most people. I do. Which I'm all for. We can talk about that. So I made it kind of medium well-ish. Thank you. Well, now it's been resting, so it's exactly where I want it now. Okay, perfect. Take a bite. Thank you. Let me show you how we made it. Bobby on the beat. All right, we're going to make a burger from my French restaurant in Vegas, Brasserie B. This is the Brasserie B burger. So first, let's make some sauce. mayonnaise, Dijon mustard, ketchup, some chipotle puree. Mix it all up with some salt and pepper. We'll save that for later. Then we're gonna start with the meat. 80-20, 80% beef, 20% fat, lots of salt and pepper. Make a little well in the middle of it. Cast iron pan so you want that good crustiness on the outside. Then we're gonna get all the garnish ready. Some red onions, some tomatoes, iceberg lettuce, the only lettuce for a burger in my opinion. Get that nice crust on the outside of the burger. Then two kinds of cheese, Gruyere and American. It's a French-American restaurant. Hit that steam magic, a little bit of water in the pan, cover it, and look at that cheese melt. Mmm. It's everything. A couple of slices of crispy bacon. Then we just shellac it with the red onion, the tomato, and the lettuce. Toothpick or skewer on top, and there you go. Brasserie B. Bobby on the beat. Perfect burger. I mean, I've eaten it at Brasserie B. Yes, you have. I've watched it. So you're the first person I'm eating with on this podcast. Really? All my friends were yelling at me like, why are you letting people eat by themselves? And it makes sense. Well, and also you love a burger. I do love a burger. So I was like, all right, I'll have a burger with Antonio. Two things I want to talk to you about in terms of like food, which is that I always say that I want my burgers and my steaks cooked medium. The first time I said it out loud, it created havoc. And what I'm learning now is that a lot of chefs agree with me because you have to let the fat start to melt. Correct. Otherwise, there's no flavor and it's just raw. Imagine a tomahawk or a ribeye, right? And a thick cut, right? We're talking about like 24, you know, 28 ounces. And fine, even if you let it sit out, right? Because that's what we do in the restaurants. You know, you let them sit like on a sheet tray so they're temping. Even that doesn't matter. If someone orders it rare, it's not going to get the fat where you need it to be and then make it rare at the same exact time. It's just not going to happen. It doesn't happen. Yeah. But now... Now chefs like I are coming out of the woodwork. They're like, I agree with you, Bobby. I'm like, I know, but I had to say it and take it on the head. But what about iceberg lettuce? Do you like or don't like? I'm not an ingredient snob. I think that there's a time and a place. Like, I want a wedge for my burger. I want iceberg for my BLT. Do I want iceberg with shaved Parmesan Reggiano and balsamic on it? No. No, I want arugula for that. I get it. So there's a time and a place for the ingredients. But you're not like, I will not eat iceberg lettuce. Absolutely not. There's a couple things that I'm like, I will not eat. Like what? Also, your girlfriend thinks the same exact thing. What? I hate Kewpie mayo. I don't like it either. I don't like sweet mayonnaise. I don't like it either. It reminds me of Miracle Whip. Sorry for whoever loves it. I totally agree. I don't like it. I don't like foie gras. I don't like organ meats. I'm not a big liver. Ofal. Ofal. The smell of, I don't know what it is, the metallic smell and flavor. It makes me want to throw up. I like uni as an ingredient. I don't like it as, like, I don't want it just on something. I don't want it on. So you don't eat it. You don't order it in sushi restaurants. I mean, I don't order it. I mean, I will eat it if I have to, to, like, be respectful of whoever's given it to me. Yeah. But I like it whipped in butter and, like, drowned in pasta. You know, I like the salinity and, like, the ocean flavor of that. But I don't like it raw. Anchovies? I don't love anchovies. I love them as an ingredient. I love them in salsa verdes. I love them. Dressings. I love your food. And the thing I love about your food is that it comes from you specifically. Like you're very proud of your like Italian-American heritage and all that. And that food's amazing. Yes. And you're like, this is the kind of Italian food that I cook. Yes. I'm not going around Italy, going to small little villages and trying to be authentic from that particular place. I'm authentic from Long Island, New York. Yes, exactly. And your food is always delicious. I think the reason why Scopa is just like a perennial favorite of people because I crave that kind of food all the time. 100%. It's incredibly comforting. There's certain things that you know you're going to get. You're going to get acidity from tomato sauce. You're going to get like crunchy things that are fried like squid and stuff like that. And it's an incredibly satisfying meal and you deliver on it plus. Like I think about your squid ink fried squid all the time. It's so cool to kind of look at it and then you taste it and you're like, this is delicious. How does it start when you're doing menu items? For the most part, it's all very straightforward. You know what I mean? That's how my, you know, where I'm like, I'm going to make a chicken parm, but it's going to be the greatest chicken parm you've ever had because I know that in the mix, like I'm going to use more locatelli cheese than anyone ever should. And like all the small little things, specifically with the squid ink, I was having this whole thing about like a chicken and an egg, right? It's like when people have, you know, it's like the thing and the thing, right? And so. Love that. I actually don't love like squid ink pasta. That's the, you know what I mean? And it's not one of the dishes that I gravitate towards for whatever. I love the idea of the use of the ink. So when I started thinking about, well, if you put it in pasta, into a dough, why wouldn't we just put it into a batter? And so it's just those kinds of, you lay up. I mean, I don't know how much you sleep. I don't sleep at all. Exactly. So I wake up in the middle of the night, and I'm like. Yeah, Brooke's the worst. She does not sleep. I've texted her in the middle of the night. We DM each other weird videos in the middle of the night. Every time I turn over to see if she's doing it, she's like staring at me. It's so weird, you know? That is the funniest thing I heard all day It so good It true You and Brooke are like such great friends And I mean now that she my person I love that you in her life because you are you rational. You really are a rational person. And she, and she. She's very rational. If she goes down the rabbit hole on something like we all can do, I feel like you're her backstop. Oh, yeah. You know what I mean? Yes. She can be like, am I overthinking this? She does that for me though, too. Okay, well then you guys have each other, which is really nice. When Brooke and I started out as friends, obviously we met years and years ago. And at some point, I'm sure she was like, I'm interested in dating this guy. Yeah, yeah, yeah. What was your take on it? When she said it, I immediately, to be in full honesty about it, I already knew that you guys were going to be the perfect match. Really? Yeah, I did. Why? I did because very few times in our lives, I think a when two people get older there's this very sort of like real thing that happens and you really actually know what you want in a partner and Just everything that I know about you as a person and professionally I was like I think what would be the greatest thing for him I already know what's the greatest thing for you is to have somebody who is like your best friend who you can sit there and talk Food with but at the same time and also have this like great career that she does but also want to come home and like take care of you And I do think that there is like that version of her that does both. Do you know what I mean? That can like, yeah, that can like be out in the streets with you and have the real dialogue because she knows all the things because of her own history in this business that you don't always get to have. Or you sit there and sort of explain to somebody. Or they get to see it over the course of many many years spent where she's like, I already got the Cliff Notes. And so you get that at the same time. She is so like maternal and is so like loving and so like I want to take care of people, do you know what I mean? Which I think would be wonderful for you. So you were pro? I was pro the entire time. Well, thank you very much. Like, pro the entire time and also. I like that. Yeah, it's been great. You're like, ah. No, thank you. Thank you for having my back. All right, so what about restaurants? How are you feeling about the restaurant world these days? You have three restaurants right now, right? I have three in Los Angeles. You're building more? We actually just signed a deal, and I can talk about it, oh, thank goodness, Texas. So we, I have Austin, I think I told you that. Summer of next year, possibly sooner. Like my partners build quickly. Scopa? Scopa. We're gonna take Scopa out on the road. Like, Dom is great and I love it to death. Black Market is amazing, I love it to death. Describe the differences. So Black Market, we opened in 2011. It's, I call it like American Eclectic. It's a small bar, seats about, originally 100 people, now it's like 150 people. It wasn't supposed to be food focused, it was supposed to be more be like liquor with bites. Full fledged restaurant, but it has everything. I do everything from Korean chicken wings to spaghetti and meatballs where people are like- Stuff you wanna eat. Everything that you wanna eat. And so, then we opened Scopa two years later, which is American Italian. Oh, Black Market was first? Black Market was first. Black Market was first. I bet a lot of people don't know that. They don't, a lot of people don't know that. Because Scopa gets a lot more attention. Scopa gets all the attention. Yeah. And everyone also puts me in the Italian chef. Sure. And I'm like, I had Black Market where I'm doing Korean chicken wings and a version of hamachi and crispy. Like very Asian, very Mexican, very Spanish. There's a mixture of everything. And then in 2018, we opened Dama. And Dama I actually wanted to open before I opened Scopa. All right. Smash burgers or pub-style burgers? I would both. I want to show you a clip that I did that Jimmy V, America's food critic. He went to a very popular place, so let's check it out. Bobby on the beat. Hey, it's Jimmy V, America's food critic. At Hamburger America, this place has been hyped all over the world, so I don't know what to expect. I don't know if they're big burgers, little burgers, smash burgers. I want that craveability in it, so it has to be salty. It has to have a little bit of the greasy, but not too greasy. Just a good bite that maybe drips down your arm when you're eating it. Let's go inside and check this place out. Pretty cool, gives you that old time vibe. They're smashed burgers, so I have high expectation for a real good, greasy, tasty burger. But it definitely gives you that old-school vibe where maybe there's some milkshakes involved. Onion burgers are the best. Is that the standard? I think that's the go-to. So they really smash them. Single onion sounds like the winner. And what about a drink? Is there something that will cause me to think about this in the middle of the night and say, holy crap, I got to go back there and have it? I love a corner coffee soda. That's perfect, the coffee soda. I'll have some fries. They just put a ton of stuff on there, on the onions and mash it all in. Generally I would think that I'd have a fried onion already fried on the side, but this is the technique that they're using. It seems like a lot of onion, but I'm sure it'll be pretty good. A coffee with seltzer. How good is that? That's excellent. So Chester. Oh. You have to try it. Is it grilled cheese with a burger in the middle? It's kind of like a patty melt, right? Yes, it's an off-menu special. All righty. I guess for the people that know, they know. grilled cheese with the burger inside of it. It's exactly what you would think. Crunchy, buttery, meat, onion. The fries are like that perfect nostalgic McDonald's fries from the 70s, so I'm showing my age. Would you like some fries? Jump in. Thank you so much. Share and share alike. Hey man, how are you? How you doing? Jimmy, this is the first time I've ever been here. Okay. Are you the mad scientist behind this whole thing? What about mad scientist? We don't do anything that's too extraordinary we just we're here to recreate or create authentic American hamburgers we don't try to reinvent the wheel we're just here to preserve history and make sure that you would you take a bite of that burger you're about to right now it tastes exactly the way it should here we go it's really freaking good bud it's a good review no no George seriously fun is nice and squishy but there's a little texture to it it brings you back to that and the start with that's What you were trying to achieve, you hit it. Bullseye. Yeah, we'd like to say it's the burger that you remember. Especially in New York City, people are trying to do too much. Put crazy stuff on top. We're just trying to make sure that you're eating a burger that you're going to want to eat tomorrow. Hey, George, great job, man. Really appreciate it. Thanks, and I'll be back. I'll see you tomorrow. Yeah, thank you, man. Wow, that was really good. The burger, the bun, it was exactly the texture that I was anticipating. Next time though, I would definitely do a double burger. Not because of McGavone, but because it just needed a little bit more meat. It's a smash burger, which is not my favorite burger, candidly. I do like a regular sized burger that's greasy and gooey and chewy with the blood coming out of it. I shouldn't have probably said that. I could see why it's so popular. Excellent. Bobby on the beat. I feel like the moment of the smash burger has had its moment. It's time. Like a burger that has, that is just smashed, is just about crust. That's kind of what I like about it. But what that was was too smashed. I like the idea of like a smash so that you get the crust, especially like the crunchies on the side And I like when they put the raw onion into it like into it and kind of like still gets a little Yeah they do that there That was too much onion Okay That was like more onion than it was beef Right I don't like really thick cut round because you already know, like I have like a texture thing with, you know, so, so when people are like, this is a one and a half pound beef burger that's this big. You don't want that. I don't want that. I can't get my mouth around it. B, like it starts to like disrupt the condiments that I want. You want more like a pub burger that has, it's sort of in the middle. Right, exactly. That's what I think you do. Something to bite into, yeah. Like yours is like right in the middle. It's not smashed. It's not too thin. You don't need two patties. There's just enough like in the center, but you get that kind of crunch on the outside. Well, it tastes like beef and it's still juicy to me. All that's really important. Listen, it is what it is. Everybody wants a burger. But not all burgers are created equal. That's the other one. I totally agree. Top Chef. Oh, God. How well did you do on Top Chef? I finale'd twice. Finale'd twice. I mean, you did not quite win it all. No. Brooke likes to bring it to me. You call it finale? Yeah, you finale. You finale. Okay. Would that be in like, Brooke likes to bring it up because she won once. She's the most competitive person in the world. Yeah, I know. But also what you don't know, and we've told you 9,000 times, is that we have a very rare case of like chef competition PTSD. And any person who did- And that came from Top Chef. A hundred percent that came from Top Chef. We have, it doesn't happen. Any person that you work with who's done Top Chef has the same psychotic conversation, need to win. If we don't, our lives are over. Like there's just something that switches on. That's like, this will be the worst thing ever if we don't win. There's an incredible amount of crossover now between people that have been on Top Chef and the Food Network. It's a puppy mill. Literal puppy mill. Well, what's happened is Bravo doesn't have a lineup of food shows. Nope. So they have this very popular show where lots of people go on and compete. And if you do well, good things can happen to you there. Food Network has obviously an entire lineup of food shows. And those shows need to be filled by people that are good at this job. Look at everyone who's won anything big on your shows. You know what I mean? Or any of the biggest competitions. There's a lot of Top Chef. Even on Triple Threat. I have Brooke. I have Michael Voltaggio. Aisha never did Top Chef. She's the anomaly. Yeah. She's an anomaly. And I never did it either. Well, you're... I couldn't. Well, but also you are... No, no, but... Yeah, I know what you're saying. But I'm saying like there is something called exclusivity. Right. You know, so I have a contract with the Food Network. Doesn't allow me to go do Top Chef on Bravo. But my point is that your, you know, hundreds of years of competition, the reps that you have, is the same thing that we see come out of Top Chef in a very short period of time. But they're looking for people on the sort of up and coming more than anything else on Top Chef. That's what makes it fun because also you guys are willing to basically do whatever it takes to win. The mind kind of jumble that Top Chef did to you was if the only thing I can compare it to is like the bachelor or the bachelorette, right? Because you're you've been pulled out of your life. You have no contact with your family. So the human response like we shut down very quickly and we're like the only way out of here to get back to our families is to win this thing. And then I get my life back, right? I was asking to go to the bathroom to like random, like I was doing an event and I was like, can I use the bathroom? They're like, go pee. Well, but meaning like I was so conditioned to like ask someone to get up to go somewhere, to ask someone to go use the restroom, that it was like this weird thing that happened to me weeks after I got home. And so they conditioned you to really believe that this is the most important thing that you will ever do in your life. All right, the last thing I want to talk to you about is like your your life now. Yes. Right? I love it. You love it. What do you love about it? So many things. I feel like for the- Isn't that nice to let you in a place where you can say right now you love your life? It's like the most freeing statement. It's like the most relaxing statement. I mean, here's the thing. I've always loved versions of my life. I've always loved different things that have happened in different decades, right? All the different decades that we all live. Right now, I don't know. Just everything that feels- What is it? What do you think of first? My relationship- With Greg. With Greg. Such a great guy. It's just like everything that is comforting to me. My home, do you know what I mean? My parents, my siblings, my daughter, you know what I mean? Like all of my family, my daughter, like my friends. Like I said this to you, right? When it's like, you know, I have the greatest life. Like I get to go and do food television in a way that some people only dream about. Imagine being tired to your bones from the life that you've prayed for, and that you've never thought in a million years. It goes back to the beginning part of our conversations, when I was a young 20-year-old listening to one of the greatest musical minds that has ever been gifted to us. Tell me why move, move, go, go. And I could not understand it, and now I'm living it. I find you to be an insanely great talent. Thank you. Because the first thing I look for is the word genuine. And also, I like people who can do what we do, which is cook for a living, really well. Yes. And you do that. You have, to me, you have the basics of all the things that I want. And then everything else is all about you. It's like you have this amazing ability to get excited, get other people excited, make people feel good, make people feel pressured, and make people to do their best. That's why you're a wonderful mentor. And I kind of feel like just recently, you've really kind of hit your stride on the network. And I think like, I don't know how long you want to be on the network or how long the network wants you to be on it. None of us know that. But none of that matters. What matters is like, you've hit this stride where you're going to be a commodity for this industry, period. That is the nicest compliment that I've ever received. I do feel like for the first time, you asked me why I'm so happy now, it's the first time my stride is mine. And all the things that come up, I'm willing to say yes, no. If you don't like me, I'm probably not your cup of tea. And that's actually okay with me right now. If you don't want me to do your thing, it's probably because we see things differently and I'm good with that right now. And I've never felt that before. It's actually a full circle conversation from what we started just earlier, which is that you talked about being able to narrate your own story. And now you're doing it. And it feels the greatest it's ever felt. And also, I also live in the scarcity, which is like, and it can all go away tomorrow. Yeah. And when it does, I'll still be fine. All right. Well, I love talking to you today. Thank you. My only request is the next time I'm in the doghouse with Brooke, you have my back. I do. She will tell you. Just don't get in the doghouse. That's fair. Antonio, I want to thank you so much. This has been so fun. If you liked today's episode, make sure you hit subscribe. Really appreciate all the engagement and it continues to grow and grow and grow. The more you like it, the more we'll keep doing it. So have a great day. We'll see you next week. Bobby on the Beat.
