No Laying Up - Golf Podcast - 943: A TGL beat down, "Food on Tour" with Keith Mitchell

Starting point is 00:00:00 Be the right club. Be the right club today. Johnny, that's better than most. How about him? That is better than most. Better than most! Expect anything different? better than most. Expect anything different. Ladies and gentlemen, welcome back to another episode of the No Laying Up podcast.

Starting point is 00:00:32 Solly here, got my guy DJ Pye here. We are going to briefly recap TGL Night 2 before we get to the main course of tonight's episode. Pymann, how are you tonight? Names that come to mind on a night like this, Kobe Bryant, magic Johnson, Kendrick Lamar, Anthony Kiedis, Justin Rose, just a great night for LA, a great night for golf. And you know, not such a great night for you. After you have forsaken New York golf club for Jupiter links, you're just going to have to bask in this ass beating that my beloved LA GC just laid on you. I had juke leagues plus 10 and a half as well. They kind of rushed through that last hole.

Starting point is 00:01:12 Max did not really invest a whole lot of energy into that one and ended up losing by 11. So you should blow them up on Twitter, man. Get this DMS. Hey, you, man, you, you screwed up my, my DFS, you know, for TGL, it's just, it's brutal. It can't be having that. I might have to do that. All right. We promise some more info on the 2025 Pro V1 and Pro V1X on this past Sunday's part. We can officially spill the beans on what's new with this generation.

Starting point is 00:01:35 So the big story here, the new 2025 Pro V1 and Pro V1X golf balls, they're going to give you more speed off the tee, more control with the irons and more spin with the wedges. I do not know of a single golfer that would not benefit greatly. That's something you might be interested in. How do they do it? The big change for this generation is a faster high gradient core. The engineers completely reformulated the cores of both the Pro V1 and the Pro V1X to maintain that low long game spin, get that ball speed up while adding some

Starting point is 00:02:02 spin on shots into and around the green. That's exactly what we've been hearing from people like Ludwig, Wills Althorst, more than 60 players who have already teed up the new models in the PGA Tour. It's more speed and more control. And again, if you need a quick refresher, Pro V1 gives you the greatest combination of speed, spin, and feel in the game with mid-flight trajectory, low long game spin, maximum short game spin, and soft feel. Compared to Pro V1, Pro V1X will fly higher,

Starting point is 00:02:27 spin more on full swing shots and have a firmer feel. 2025 Pro V1 and Pro V1X will be available in golf shops worldwide on January 25th. Head to Titleist.com to learn more and find out which model is right for you. As mentioned, we're gonna talk a little TGL, react to the beat down that just happened but the back half, the main course of this episode, both DJ and TC talked with Keith

Starting point is 00:02:48 Mitchell for how long? Two hours, long, long time. It's a long one. Tell us what's coming here later in the episode. Good idea by TC. We just wanted to, you know, it's always fun to get guys passionate, get them talking about things that they're passionate about. And when that's golf, great. But when it's not golf, it's almost, almost can be more fun in a way and Keith I don't think I'm overselling this was the most prepared podcast guest I've ever seen it was unbelievable man he comes in it's just tour de force is it going to be for everybody maybe not you know I don't know did you say this I don't remember oh I'm sorry maybe I didn't even mention

Starting point is 00:03:20 that we're talking about food on the PGA tour and that could whatever that means. That could be food that the players eat at tournaments. There's one tournament in particular that he might not be getting the warmest welcome from after this podcast goes up and all the way down to, you know, what restaurants do you eat at? Who brings a chef? What does it look like for players to kind of find sustenance out on the PGA tour? And Keith is like, is a complete menace recommendations in every city that the PJ tour goes to. So that's where I'm kind of like, listen, for PJ tour players,

Starting point is 00:03:53 this is like gonna be a Holy grail of recommendations, but for normal business travelers, for people who frequent these cities, I think it'll be kind of fun too. So something different and it's January, we don't need to be breaking down all the birdies and bogies all the time. So it's something different for, and a shout out to Keith for, for hopping on. Joel Damon was also supposed to hop on equally passionate about food and he had a conflict that popped up like an hour beforehand. So hope to get him on and maybe we'll do a

Starting point is 00:04:20 part two if, if it's not a total disaster. So if you want a lot of birdies and bogies, we don't have a lot of birdies to talk about tonight from my beloved Jupe links team. But listen, famously you, you abandoned one of the worst teams and franchises, uh, in, you know, really in sports, uh, this with the Chicago white Sox. My first question to you, at what point do I, do I, uh, abandon, what, what do you give me permission to abandon Jubilee links golf club? Because, uh, guys, I'm, I'm, I'm feeling about as low as I have about this franchise in a long time. Speaker 0.(1h 10m 15s): I wasn't feeling great as from the walkout, you know, with it, when they paused and they're putting tiger and all that red smoke. And you know, I just, I,

Starting point is 00:04:56 you had to have a pit in your stomach. Even, even then, you know, he's, he's hobbling out, he's yelling at people. Adults are trying to give him high fives. I mean, it was just a, quite a scene as, as he's coming out. And then, the golf just didn't match up. My guy Kiz just cannot get through the ball. Can't crack 160 ball speed out there. It was just a comedy of errors. And to make a very unserious point somewhat seriously. Tonight just like underscored to me, like I feel almost pretty validated by tonight in that, yo, this is not a serious campy competition. And the more serious you take it, the more absurd and like cringy it's going to get. I have a comp for this.

Starting point is 00:05:37 Can I, can I, can I? It's a fun TV show and tonight was super fun. I have literally never seen Tiger Woods laugh harder. I've never seen him look more like a human being who's just like having a great time than he did tonight as he's down, you know, 10 to one against something called LA. He's got to be fuming watching this just because his team game demolished and they're just hamming it up, laughing it up out there like they don't even care. Can I give you my comp for what this might be?

Starting point is 00:06:04 NBA All-Star game. it's like, hey, most of it is just like run and gun and show off. And then like at the very end, this might get a little competitive. Like I could see that, but look in week two, are we gonna pretend like this is competitive? They got a long way to go in the competitive front after the first two weeks.

Starting point is 00:06:19 Of course, but I think there are enough moments that offer glimpses, which again, like if you isolate any of these bites, it's gonna make it sound like I'm thinking this is the greatest idea in the history of entertainment, which it's not. But there are enough moments where it's like, oh shit, I wonder if he's gonna make this part.

Starting point is 00:06:37 You know? You know, that if it got close, here's what I'll say, both of these weeks have been absolute ass kickings, and they've been mostly entertaining. Does the second hour really, really, really drag? Do you really start to be aware of like, man, there's a lot of ads in this thing, and this is starting to move slow? How does it go long?

Starting point is 00:06:57 It's a made for TV. If it went 20 minutes long. I do not know, but the first hour's electric, and I think that if it was close, I think it actually would be pretty fun. So I remain bullish. I kind of had quite a curve, like an excitement curve this week where we're all in the garage drinking high Noons last week and laughing about it together. I was like, okay, well, that's not going to be the experience every week. So maybe we over blew it.

Starting point is 00:07:22 Maybe it's not going to be quite as good. And I was a little worried tonight not going to be quite as good. And I was a little, a little worried tonight was going to be even more cringy, which in spots it was my guy, Justin Rose coming out, doing the LA fingers. Not great. You know, that's tough. That's tough. City's already going through a lot, man. We don't, we don't fucking need that. Yeah. That, that was, that was tough. I don't know. I still, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm't tell if I like it because of like the memes and what it's actually done to Golf Twitter. It's like reactivated Golf Twitter, which is pretty much, you know, not there anymore, but everyone is online making cracking jokes about it. Like it's almost just a meme of itself. So none of my three kids wanted to go to sleep tonight. So I was in and out of the whole

Starting point is 00:08:21 thing. And every time I had to leave the room, I felt like I was missing something. I was like, what if something happens while I'm out? I'm like, man, that might be kind of out of the whole thing. And every time I had to leave the room, I felt like I was missing something. I was like, ah, man, what if something happens while I'm out? I'm like, man, that might be kind of one of the strongest, weirdest endorsements I could possibly have for it, other than like, you know, Alabama, it's like a Alabama, Western Kentucky matchup out there and my boys just got steamrolled. I had to go give my, bathe my young son as well.

Starting point is 00:08:42 Yeah, when I came back, I got a slack from you. Hey, can you put crying Jordan face on Tiger's mom? Like, Whoa, what did I, what did I miss? This was not turned out great. I made one and it did not turn. It was not publishable. But I mean, just like the cut to the, the, the, the jukeblades get their brains beat in. They cut to his mom, just like embarrassed over there. It's just like, what has happened to my son? This is the same guy that did the 2000 majors, one, three or four majors that year. It just, it feels like the, the ass beating also just kind of allowed everybody to exhale a little bit too though, you know, where it's like, I felt like the commentators were taking

Starting point is 00:09:18 it less seriously. It felt like the players like, I mean, you could hear max and kids and all those guys are just like yucking it up about how bad they're playing, which again, from a, uh, we're, we're going to create very serious billion dollar, uh, sports properties and franchises here. Perspective probably not great, but from a, just like I'm sitting back here, uh, you know, on my couch watching and having a good time, like it made it really fun. So it's yeah, man, I don't know. I look forward to tuning in next week. Hate Atlanta drive. You know, I've always

Starting point is 00:09:48 hated Atlanta drive. So I, you know, I need New York to bounce back. Uh, it's, it's, it's, you know, a lot of the line next week. I've already gone through 33% of the teams. I don't know if I can get all the way over to, to halfway in the league. The West coast is set up a wall out there. I mean, and then, you know, a lot of, a lot is made usually of NFL teams when they travel from the West coast over to the East coast, but both Bay area and LA have had no problem with the time zone change.

Starting point is 00:10:14 Well, and especially coming into a hostile environment, you know, a home game for Jupiter, right? I mean, they travel, they traveled really well. It seems pretty, I don't know, maybe there's just so many mics open that you can't really do much, but not a lot of juice from the crowd in there. I feel like I could take some of those boos, you know, when guys are hitting bad shots,

Starting point is 00:10:37 maybe pot those up a little bit. I like some of the cheering for the bad shots. Like, who's headed for the water? Like one of six kids' balls is headed for the water. I could win one of six kids's ball kids. This ball is headed for the water. Like the anticipation of it going in there. Also, they were tried really, really, really hard not to rip on the tech. It did something seemed like it was maybe not calibrated right tonight. What did tiger have like 107 yards? And he didn't have flight. It was the best iron player in the history of the world.

Starting point is 00:11:03 It was like yards he gunned it wrong Max hits one on the last hole is just like yo, I did not pull that Come on, it's good 50 yards left into the bottom of this 200 foot Canyon I mean, it's just like it's great. I've Shane Ryan was saying that on Twitter though, too I think he's like that's like a I mean, that's a feature like Predictable like two thumbs up and I'm in on that Max also hit one of the worst putts I've ever seen I don't know if those things are hard to read or what but if that would look quite ugly Yeah, not good. Not good. It was fun You could hear them like kind of reading the putt before beforehand as well

Starting point is 00:11:40 Does it does it matter that kids is is this bad? Like is that is it is it a problem? Yeah, it's it's you know, part of like the delay in this the roster staying the same a year later is kind of like, it's a unique snapshot in time. I don't know if he was fully retired at the time that they started this. But yeah, there's gonna be who are the guys that made the Ryder Cup team after 9-11? Well, it's like Mark Cal of Vecchia or somebody like lost his game completely. Uh, it, it, by the time 2002 rider cup rolled around, I've looked this up before actually, but I forget who, uh, Curtis strange. I think it was the captain, but yeah, the, the world ranking, uh, yeah. House Sutton had fallen to 125th in the world and he was 20 when he

Starting point is 00:12:22 teed it up at the 2002, uh 2002 rider cup. That's, that's the name. Calcutt lost his game as well. Stewart sink had fallen backwards. It's a little bit, but some of this, yeah. I mean, it was, it was interesting to see tiger come out and, and kind of that whole scene. Look, I w I wouldn't call Serena's booth appearance, you know, something I would, I would run back. They cut some DJ Khaled. That was a pretty clutch move. He made one appearance. Yeah, no interview. That was that's a that's an appropriate amount of DJ Khaled, I think.

Starting point is 00:12:50 Yeah, I don't think anyone was asking asking for more. You know, one of the one of the highlights of the night, I think was the the for me at least was the Twitter going on of different ways of tanking for for draft picks that we can see for dupe links. shooting for sergeant was out there. That one got me going on of different ways of tanking for, for draft picks that we could see for duplinks. Shitting for Sergeant was out there. That one got me pretty good. Especially since some of these holes are like 900 yards long,

Starting point is 00:13:11 you know, get some, get some firepower in the squad. I was really feeling up-chucking for Charlie. That one didn't really get the, the, kind of the, the run that I was hoping for. And then getting the spear, watching guys blow it right past the bottleneck of the spear, it just broke my heart. Spears are irrelevant.

Starting point is 00:13:28 The spears are irrelevant. I think it's time for that conversation. It was once a great hole, and now it's just the game's passed it by. It's really, it's a shame. The governing bodies need to do something about that. Or two unsolicited builds for this thing. I feel like we're kind of building the plane as we're flying it here.

Starting point is 00:13:46 And I don't think this is a very serious league. The single stinks. It's not good. It can't hold a candle to the triples, which is just fast moving. There's always shit going on. I think get rid of the singles. It's not doing anything for me. 12 holes seems like enough to 12 holes seems like enough. So I'll actually add a third. I co sign that.

Starting point is 00:14:06 The third thing would be like if we're going to have these blowouts, I was texting a buddy about this. Why doesn't each team just start with like a pot of points? Like, say each team starts with 5000 points or 10000 points or whatever, and you can just bet on anything, right? It's like, I bet you're going to miss that putt. I bet I'm going to out drive you here. I bet we're going to hit it close. Let's do close to the pin here. Let's play this hole for 1000. Let's play this hole for 10,000. And then your standings in the league just becomes, you know, whatever your kind of stack is, right? I was going to say almost like fantasy baseball scoring where like they should, the record this week should be 12 to one and jubilee should be one and 12, like count all the holes up and all the points up and how that'd be a running total.

Starting point is 00:14:49 No, I think it's just win or loss. It's a tiebreaker. Yeah. They don't. I thought I misunderstood that last week. Yeah. It just, it feels like there should be a way to, to make it a little more, a little more dynamic. Like if somebody gets, you know, gets totally blown out like that, it's like, hopefully you should, you should be able to have some big, big, big swings where you're kind of, you know, mortgaging the rest of the season

Starting point is 00:15:12 if they don't come through. Well, and it also seems like people still are not really fully understanding the hammer or how it works is kind of, it's kind of weird in that if you get into a really advantageous situation, it doesn't make sense to throw the hammer because they can concede and then the other team gets the hammer back.

Starting point is 00:15:28 So the hammer's just not quite working. I don't think the way they may be anticipated, but again, that's something that can all really be tweaked. Well, listen, if it's a one or a zero, it remains a one. It's still a one. Oh, for sure. It's not in my book. I enjoyed it. I look forward to watching it. It's funny. It's like legitimately funny.

Starting point is 00:15:43 It looks like the guys are still having fun. That was a big carryover from last, last go round. Um, and yeah, I just, I got to really throw some question marks at the roster construction of juke links. Um, and I just don't know where they go from here. I know you don't want to hear this little like Tom Kim, poofing it around out there is not going to help your squad either. The way that some of these holes, I mean, it's just, you got to carry the ball three 15, three 20 to, to be a contender out there. Tom Kim doesn't have that in the tank.

Starting point is 00:16:10 Legitimate question. Does kids want to keep doing this or Kenny DFA himself? And then can they bring in like, what if they just brought in Scotty? Exactly. What have they just Hovland, you know, Luke Clanton, you know, get it signed's a lot of, I think it's a lot of, I think it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of,

Starting point is 00:16:38 it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of, it's a lot of Michael Jordan GM vibes. How did you start a golf league and you ended up with this team? Literally you could have put anyone on your team, everyone. But like, yeah, I mean, sure. Tiger gets to get, he could have put a computer generated player on his team. Uh, like literally one of the tiger woods from his tiger woods video games that could, that could do all the spin and everyone be like, that's totally fair.

Starting point is 00:16:59 That's totally fair for the cat. Speaking of just ridiculous things like it still continues to remain funny to me that there's just empty grandstands on these holes. These are imaginary holes. We don't need anything. We don't need fake empty grandstands out there. It's just- I don't know why the routing was the same too.

Starting point is 00:17:19 Yeah, stinky. I don't know. As the last time. I'm gonna feel like- Pettidive ballots maybe. Yeah, anyways. So, all right, well, let's get to the main course. Before we do that, you can see it on us.

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Starting point is 00:18:26 That's 20% off all jackets, Q-zips, hoodies, and more with code N-L-U. Play us out, Dej. Without further delay, here is our conversation with the one, the only, the very eclectic Keith Mitchell. All right, joined now by the man of the hour, Keith Mitchell. Cashmere Keith. I think he's wearing cashmere at the moment. Uh, are you?

Starting point is 00:18:49 Oh yeah. Come on. So we, of course it's a weekday TC. Do I, do I, do I say what I said before you started recording? I mean, that's, that's just your MO. Where do we find you today? Are you at home? I went home. Okay. Um, we just We just, actually I just did some driver fitting. Shocker, I'm back in my same shaft I've always used forever. So no surprise. How many of those, how many of those you have laying around?

Starting point is 00:19:15 All of them. All of them. No, it's seven years old, so I need a lot of them. That's great. Are you participating in the opening drive? I don't even know what that means. What does that mean? What are we talking about? So it's January 2nd.

Starting point is 00:19:31 Kapaluo starts today. Are you flying this to Hawaii next week for Sunday? I'm leaving on Sunday. So three days. On Sunday. Okay. How's the off season been? Lots of food and drink. I think I've put on at least 10 since RSM.

Starting point is 00:19:49 Has that all been at home or has that been traveling? Both, both. I've been home the last three weeks and it's ramped up a little bit. The off season is kind of interesting. I was thinking about this the other day for you guys where during the season, obviously you guys have a lot of workout programs and all that stuff that I'm sure kind of stays stays going during the off season But also just like playing golf you're walking six miles a day Six days a week, you know that kind of goes away when you're when you're especially in the summer

Starting point is 00:20:17 right, especially in the summer, I've ever been at Wyndham and I felt like I was as light as a feather and You know we were sweating out I don't know how many how much water weight out of sweat and then eating healthy trying to get ready the next day. Obviously well I don't drink really during the during the week especially during the tournament because it just doesn't do you any good and then all of a sudden you get into offseason it's just the opposite. You just go straight up. You're not walking, you're riding in carts, you're eating three meals a day, and you have a couple beers or a glass of wine a night.

Starting point is 00:20:53 Among my questions is how do you plan out a tournament week? Does your eating and drinking change drastically? Not even close. It's crazy. It's as healthy as I can possibly be, which compared to some I mean, it's usually two meals, two and a half meals a day. If I play early, you know, have breakfast in the morning and then to have like an early dinner. And then if I play late, I have a late breakfast and then dinner just because you're out of the golf course for six hours. So I'm not going to be able to eat that much. I'm not going to be able to eat that much.

Starting point is 00:21:19 I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. I'm not going to be able to eat that much. early, you know, have breakfast in the morning and then have like an early dinner. And then if I play late, I have a late breakfast and then dinner just because you're out of the golf course for six days.

Starting point is 00:21:30 I mean, obviously eat on the golf course, eat some bars and stuff to kind of keep up. And that's it. But during the week, I always try to have a fun dinner on a Monday or Tuesday night. Always. Whether that's usually my favorite place or a place that takes longer than usual. Like you don't want to go to the steakhouse Thursday after a late round and tee off early Friday. Like this is not feasible. So I try to hit those early in the week and then I try to do takeout when I have the late early split and then I'll try to go somewhere fun

Starting point is 00:21:59 when I have the opposite on the early late and then Sunday night, depending on travel, you know, if you stay, if you don't leave that night, we'll go somewhere fun. Yeah. Unless you have an early, early flight the next day or we'll go somewhere Monday. Do you typically leave Sunday night or Monday morning? What's your preference? It's, it's just all depends on where you're going. If I'm coming home, I try to leave Sunday night.

Starting point is 00:22:22 If you're going to a tournament the next day, you know, sometimes flights are easier on Monday. You don't really have a rush to get there. Depends on when your tea time is, Sunday. It's all on flux, but if I'm going home, I always want to leave Sunday. You've been on tour for quite a few years now. How has that relationship to food changed? When did you realize, have you always been a healthy eater? Did you realize I'm not doing myself any favors? Did you bite off a little more than you could chew? What was that evolution like for you? I kind of just judge timing and how I feel. Again, if it's time crunch, I'll eat lighter. And then if I don't have time, I'll try to get a few more bites in only because I like them, not out of like health regiment. I feel like I can eat a little more because I got more time

Starting point is 00:23:08 to digest for it to y'all. I wouldn't say that I've had any sort of like strict regiment nutritionist, any sort of that. I love food. I'm a foodie and I'll eat as much as I can when I can. But it's just, it's common sense when you're about to go work out, you're not going to be able to do that. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. I'm going to be able to do it. It's not much different. It's similar. It's truly just

Starting point is 00:23:49 like learning when to eat and how much to eat is the biggest thing because I used to not eat that much on a golf course. That was a mistake. It's crazy how much how many times you hear that from people. I never really did. I never really thought about it. But then you start looking at some trends of how you play on the back nine and a hot day and you haven't drinking anything but the Dasani water. And you know, which is, which is, which is true. Right. That was me saying that. And you haven't had anything but lunch,

Starting point is 00:24:16 which was two hours before you teed off and you'd been on the course for three hours. You haven't eaten anything for five hours and you're sweating and you're wondering why you're getting pissed off when you hit the middle of the green, right? It's just, you know, so now I got hydrations. I tell my caddy exactly when I need it. So I don't forget. Cause of course, like if I'm just cruising or talking, like I'll forget to do it. So I tell them when I want my hydrations and when he needs to hand me a bar and I just take it because I know it's what I need to do.

Starting point is 00:24:40 What's, uh, what's your favorite cuisine? All of them. I mean, if I have to choose one, I would say good Mexican can go throughout the day. You can have good Mexican breakfast, lunch, and a nice dinner. And I'm not talking refried beans and like rice. I'm talking good huevos rancheros in the morning with avocado. And then you have, you can get light tacos or fajitas at lunch. And then you can get like a steak with chimichurri at night. I mean,

Starting point is 00:25:12 you can crush Mexican, you can get ceviche. I mean, just the range of Mexican food, I would say is the biggest. And that's not your typical, you know, down the street enchilada Mexican restaurant. I'm'm talking real good, high quality, authentic Mexican. Anything that you don't like? No, I like everything. The only thing I don't like is nuts in my dessert. I think they're just, they're ruins of dessert.

Starting point is 00:25:37 That's done. If you're a guy that likes peanuts in your brownies, they're like, we're not friends. Oh, I know we're gonna get into some of the more, you know, the fun spots around, but before we do, I kind of want to drill into like, you know, what does it look like when you are, when you're not going out to dinner and you're at an event?

Starting point is 00:25:52 Are you, are you, you know, let's team up and get a chef with a couple guys type of guy at the house or are you, you know, making meals at home? What do you, what's it look like? I love to go out and venture out. That's like my escape on tour is finding good restaurants and getting out and separating yourself from golf. That's probably my biggest thing. So I always go out to eat. I will eat in if we're staying in a house.

Starting point is 00:26:19 If we rented a house, I'll definitely cook in, whether that's myself or my wife or whoever else we're staying with. If my caddy is a good cook, I'll try to eat in occasionally. If not, we're just taking a takeout on the quick turns, but I'm a go out to eat kind of guy. What's your go to as far as researching and figuring out a lay of the land in whatever city you're in? If it's a big city, eater never lets you down and they update it a lot. So Eater always heat map.

Starting point is 00:26:50 The heat. Yeah. Oh yeah. And then the essential 38 and they even break it down per category, but you know, a lot of that's big cities, right? Yeah. So I would say I've never really been let down on the open table rating. I feel like open table ratings are pretty good.

Starting point is 00:27:08 You can see how many people have rated it and how, and what they've rated it. When you see something over a thousand ratings and it's over four or five, it's going to be good. Like you just can't, you can't fake over a thousand ratings over four and a half. And the other part's just, I would say, people being out there before me telling me what's good and then occasionally finding something, seeing something and whipping in. Who are those people? Who else gives you insights and gives you the treasure map?

Starting point is 00:27:39 Davis was really good when I was first out there. He's a big food guy. He's local St. Simon, so I knew him going out. He would kind of have some hotspots. A lot of times I use local people that I know in the city and not tour guys. Because the tour guys tend to stick with like a certain few restaurants that kind of go around the locker room. A lot of times I would talk to people that I would know in the city. And so the locals know exactly where to go. Plus you're trying to get away from golf. You don't want to see your colleagues out there.

Starting point is 00:28:06 There are a few tour hotspots that live up to the hype. Don't get me wrong. Like I think the locals will tell you the same thing, but yes, there is plenty of restaurants where you go in and there is at least four other foursomes. There was a, well, I remember vividly during the players one time, I went out to dinner with Max Homa and we're sitting there and Keith walks in and first of all, Max is like, oh good This must be a good spot

Starting point is 00:28:27 Like if Keith is here like that's great and the look on your face when you saw Max you're like What the hell are you guys do it? Like you guys aren't supposed to be here It's supposed to be this was me my place. Like what do you guys where was this? Is that two dudes? See, oh, yeah Yeah, exactly. You're like, well, how'd you guys find out about this dude Dude, I've lived here for 10 years. Like I, how'd you find out about this spot? Exactly. I found it from a local, not from the tour. Same as Max. Who else on tour like at the current moment is, is a big foodie. Luke list is up. Luke listen, I, he's my go-to,

Starting point is 00:29:02 like a nice restaurant that's not going to be in and out. Like if we're going to sit there for an hour and a half, like he's always the probably one of my top calls. Okay. Joel was supposed to be on with us today. I know he's a big food guy as well. Scheduling conflict at the last minute. Scheduling conflict. It'd be a good test. Maybe he's not allowed to see this. He gives his responses. We can see what match and what don't.

Starting point is 00:29:25 I think that's right. Yeah. Joel rebuttal episode might need to be on the, on the horizon. I mean, how about the, how about the like two hour before text? Like, come on, this has been planned for a long time. Crazy, crazy. Any, anybody like really good chef out there? I've heard, oh, this is going to kill me.

Starting point is 00:29:44 What's Tyson Alexander's scatty's name? Is it, is it, I think this is gonna kill me. What's Tyson Alexander Scatti's name? Is it, I think it starts with an A. I've heard he's an amazing chef. He's never cooked for me, but I've heard he's like the real deal. I wouldn't call myself a chef, but I would call myself efficient in the kitchen. You know what you're looking for, right? Yeah. I mean, there was this funny meme that I saw the other day that said, I don't offer

Starting point is 00:30:05 to cook because I'm nice, I offer to cook because I want the food to be good. And I know what I want. Right. What's your go-to dish? You know, I love cooking steak because I like steak. I've really gotten into some chicken parm lately. I got this new pasta sauce char, char sauce. That's, that's not even in the U S yet. You got to import it in and Italian.

Starting point is 00:30:33 It comes in a box of these sweaters. It's one thing to, to make your own tomato sauce. It's, it's a labor of love, you know, it takes three, four hours, but this one it's, it's equally as good. It's a labor of love, you know, it takes three, four hours. But this one, it's equally as good. I just throw it in there, warm it up, and then I kind of get on my way. I've been doing a lot of that lately. So I would stick those two in the,

Starting point is 00:30:55 I mean, I've been in the winter, so I'm kind of in some more comfort food kind of modes. Yeah. Talk to me about the onsite food situation. You know, you finished, you have a 8 a.m. tea time and you come in, you know, well, I guess on BJTor, you come in about 3, 3.30 at that point, but what's it like in the locker room for food

Starting point is 00:31:14 and kind of options you guys got there? Or is it better to get offsite? Well, Dej, that's a loaded question. Yeah, I mean, I'm supposed to say- Is he planning a signature event? Well, that's what we're trying to get into. Yeah, I am. You have line-caught salmon, you have grass fed beef.

Starting point is 00:31:26 Yeah. And we know that this high pH water now, I mean, we're getting, you know, we're getting into it. TPCs always have a smoothie bar, which- All of them. Like every TPC. Yeah, usually every TPC sets up a smoothie bar. Okay. And that's great in the mornings when you have a super early tea time,

Starting point is 00:31:47 just get a smoothie, get some, some oatmeal or something. You don't feel like you're eating eggs and bacon and cheese and whatever. You get that you've roll, come back and have a nice line. TPCs are usually health forward, like very, very healthy kind of places. A few, a new Orleans is last couple of couple of years has had a sushi chef come in. Like that's very awesome. And so we will, I don't even look at the rest of the food. I just go straight to the sushi bar and hit that.

Starting point is 00:32:15 I mean, Memorial's always been a step above because Jack does it right. So it has nothing really to do with the signature of it. Milkshakes overrated, underrated. Correctly rated. I think that's right. Yeah. Correctly rated. How many do you have that week? Two to three. Cause they had them at castle pines for BMW. I guess that's the same,

Starting point is 00:32:42 same deal, same recipe. I wasn't right for three or four days, man. Like I was just it was like it was like it was hung over How many do you have? One I think I had two I think I had two in one day. Yeah, wow, that'll do it to you. It's it's what it's like It's heavy cream that they use for it. No, I don't know. I don't know what they use. Probably best not to watch Yeah, I mean I i'm a rices guy though. I'm big rices like if i'm doing a milkshake I want r's in there. It's interesting from the guy that was just bitching about nuts and his desserts. Peanut butter is not nuts. It's a texture thing. Okay, let's be real.

Starting point is 00:33:13 Interesting. Just power rank then, you know, you're looking at the tour schedule. What are the top five events on tour all in full week, whether it's food on site, food off site, restaurants around town, what do you look forward to the most? That's hard because they're very different. Yeah. The caddy dining and the non sushi bar in New Orleans is pretty shit during the week,

Starting point is 00:33:42 but the food off the course is unbelievable. Don't they always have at New Orleans, like the big, is it oysters out of the range? They always have like some crazy thing out of the range, right? The Pro-Am's got great food. I mean, New Orleans is just, it's all over the place. Yeah. I would say if you put New Orleans, Napa and Vegas, those three are by far the best off the golf course.

Starting point is 00:34:04 You cannot compare a normal town, those three are by far the best off the golf course. You cannot compare a normal town to those three places. I mean, Thomas Keller runs Napa and Yontville. I mean, you got the best restaurants on earth there. Vegas is a combination of every great restaurant in any big city that's made a name for itself goes to Vegas. And then New Orleans is New Orleans.

Starting point is 00:34:23 So like those three off the course, by far the best, I would say, and I'm breaking it. You asked all in, I'm breaking them up because I just feel like it's just not, not a, it's an equitable question. But on like at the golf course, the old CJ cup and Jeju Island hands down, number one, hands down, they had like Tomahawk steaks on the grill, full sushi bar, they had a full Korean setup. It was unreal, unreal. And yeah, we don't, we unfortunately don't get to go back.

Starting point is 00:34:58 Are you a big, big Korean food guy? You like kimchi and all the- Well, Sungjae, we played the US Open in LACC and Sungjae took me to a Korean food place and ordered everything and just, I loved every second of it. Not only his company, but the food was awesome. And so I would say current setup, the players, the players has done right. And we have day of dinner for us. We can go into the locker room after the late round and have dinner in the locker room. You don't see that any other tournament. People like Dej and I talk about this a lot. Just the clubhouse at TPC Sawgrass, great

Starting point is 00:35:32 restaurant in there. They do a great lunch deal. They got happy hour. They got this great duck dish that they always do for dinner and one of the best wine lists in all of Jacksonville. It's kind of sick because I think everybody in Jacksonville thinks it's private. So you know, nobody goes there. So you roll in and there's open tables. You're giving up the seat. Yeah. That's okay. You know, I don't live there anymore. So that's all right. All right. Well, I would say, I would say that we would eat dinner at the golf course if the clubhouse food was served their normal food, I would say. And we wouldn't mind it.

Starting point is 00:36:05 We're gonna have to pay for it somewhere else. So like, oh, it's too expensive. Whatever, like we'll pay for dinner. We understand breakfast and lunch is taken care of, but we will pay for dinner. I think a lot of people would take that up considering the food's good. ValSpar, no chance.

Starting point is 00:36:19 That is the- Tough spot. Worst food ever. I swear there's like four people that eat lunch the whole week. I mean, it is, I've heard some quotes in there. There's nothing else good around there either. Right? No, there's a few, there's a few good places. There's a few good places, but I'm not kidding you. Some of the quotes that people have said walking out of there, I was like prison

Starting point is 00:36:43 food, whatever kind of is just, and I'm sorry. I love that golf tournament. I played great for three rounds this year. It was my first PGA Tour event I ever played in when I Monday qualified and finished 11th. Special place in my heart. Best coffee shop of the year outside at the fix. But the player food is everything but unedible. That's tough. That best coffee shop of the year. Yeah. A lot packed in there. Yeah. And that's a Bo Hossler. I asked Bo, I was like,

Starting point is 00:37:13 Bo's the coffee guy on tour. I mean, insane. I mean, you can go to his Instagram. He has like pictures of all the coffees he's had on tour and I put the fix up there in my list and he does too. So we decided that we're going with the fix. Man, I love it. Any other coffee standouts? And also what's your coffee kind of handicap?

Starting point is 00:37:35 You know, what are you, are you super deep into it? What are you ordering when you're rolling to? Well, you can always, you always know a good coffee shop when they have the sizes correct on their, yeah, on, on their board. Like a cappuccino is eight ounces, a Cortana is four ounces, a flat white, six ounces, a latte can be 10, 12, 16, whatever. But if you ask what size cappuccino or what size flat white you want, just walk out the door. It's just not, it's not for me. And then the worst is when you watch them steam the milk

Starting point is 00:38:05 and they like spin the cup instead of like putting it in where it spins the milk itself and you hear this, like I would rather walk back there and do it myself. It's- Do you have a proper setup in your own house? Oh yeah. Okay. Oh yeah.

Starting point is 00:38:23 I mean, proper is not, I don't have like a La Marzocco, but I have a nice Breville and a ratio for regular coffee and a grinder and a weir. So yeah, I'm not a pro, but I'm definitely like a, you know, high level amateur. Sure. It's not embarrassing to yourself out there. You can get some shots.

Starting point is 00:38:41 Yeah. Yeah. Other standout coffee shops on tour. Kona Coffee Preveyor and Sony. Okay. Yeah. Other standout coffee shops on tour. Kona coffee purveyors and Sony. Okay. Unbelievable. Kona coffee. In my opinion is the best period. You can't really find pure Kona coffee very many places because it's so expensive because there's so little of it. It's the real deal. Their pastries are good. Their coffee's good. I had in my first espresso tonic there, which I don't know if you've had those.

Starting point is 00:39:05 They're awesome. I tried to make it at home and just poured the tonic straight on the espresso and it exploded. It's like a chemistry project to get it to mix without losing the carbonation. It's a real deal and great afternoon beverage when you don't want milk, you don't want something heavy, but you want some espresso. Espres something, it's espresso tonics are fantastic. I've also done them with Coke, espresso Coke. We call it Americola instead of Americana.

Starting point is 00:39:32 Do that this afternoon. Takes you to the moon though. Like you gotta be, you gotta be really down or have a high caffeine tolerance because if you do one of those and you need to do anything like putt or chip, you got a problem big problem Well, that's a question. I've got for you is how do you how do you plan out or manage your your caffeine regimen? I just I'm just one in the morning

Starting point is 00:39:53 I'm just one in the morning Unless I and I'll have one in the afternoon if I play really early and I don't want and I need to stay up before I go to bed. That's the only time I have one in the afternoon. So I'm one a day I'll do I don't I'll crush a decaf in the afternoon if I got, you know, if I want to go to sleep or don't want to caffeine problems. Um, but I mean, that's kind of like cheating. What's a, what's your go-to restaurant at Sony? That's a weird spot. That whole YKK vibe is, is very strange to me.

Starting point is 00:40:21 And I mean, what way it's just, it's like a big shopping mall in a lot of spots and it's just kind of, a lot of, well that's where I'm curious. I don like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, I'm like, Mostly the locker room's great. They have this fried rice. I remember that. They let us eat in player dining that week. Real nice. And the Colby steak in the afternoon. Real nice. And what's the juice they had? Don't they have some sort of specific drink? Yeah. Plantation tea. Plantation tea. So good.

Starting point is 00:41:17 Plantation tea. I mean, I don't know how much sugar's in that thing, but you've got to be careful. You have to be real careful. I mean, I would say Waikiki similar to Vegas, it's a lot of restaurants from around that just opened up a shop there. And Michael Mina has a steakhouse there, strip steak that's really good. Pokey Bullet Moana Surf Riders, real nice. There's a high, I think it's called High's Steakhouse out of Toronto that opened up something there. Really good. Mitch's Seafood has a great sushi spot there. A lot of the, I think they have a caddy party there

Starting point is 00:41:54 at the beginning of the week. It's real nice. Let's see, there's a Morimoto there. I mean, that's pretty, I mean, that's good anywhere. That's good in New York, Vegas, LA. Like, how you gonna tell me there's, it's a weird scene. That's good in New York, Vegas, LA. Like how can you even tell me there's it's a weird, it's a weird scene under $7. Yes. Pay your people more. How many times have you played Kapaluw?

Starting point is 00:42:15 Once. Once. How was that week? God, that was so long. I played in 2020. So it wasn't the, the, the regular scene or I guess it was probably before. Yeah. Yeah. Yeah. Yeah. It was like deer writing, you know, I probably sure there was definitely COVID there. We just didn't know it. I don't really remember a capital that well. I remember I had Marlin just see me there and I felt a little felt wrong because

Starting point is 00:42:44 you know, Marlin's too beautiful of an animal. Right. Yeah. And like I understand it if you know, somebody's in the, you know, 200 years ago and they caught a Marlin hand lining off of a canoe and you fed the village for, you know, three weeks. Like you did not do your said. Right. And so, but I'm seeing it, it's already on the menu, so like it's already dead. Like I need it to be, I don't want it to go to waste. Oh, interesting. I tried Marlin. Your hands were tied. Marlin, you see me?

Starting point is 00:43:13 Yeah. No they weren't, no they weren't. I'm justifying my decisions. And I really liked it, and so I was like, gah. But I would never, if I went Marlin fishing, I would throw it back every time, but it is good. What about AmEx down in the desert? Lavender Lavender is a good spot. Okay. Arnold Palmer's is good.

Starting point is 00:43:33 They have an awesome picture of Arnie, like a portrait painted in there of him with this like baby blue cardigan. And you know, right when you walk in, it just makes you feel like I, you can tell that Arnie used to eat there and yuck it up for probably much too much time in there and drinking some kettle ones but it's a it's a good spot and I think Limoncello is the other spot that's pretty good. Speaking of Mr. Palmer what's what's the scene at Bay Hill because that's another one Orlando I would say not my favorite there. There's a bar taco there and there's a Morton steakhouse and both in the same

Starting point is 00:44:09 strip mall that are pretty good. Um, I've actually gone to downtown Disney to SDK a couple of times. It's nice. Kind of hall. I was staying kind of that direction. So, but Dr. Phillips, that, that, is that what I think it's Dr. Phillips? They have some decent spots. So but dr. Phillips that that is that what I think it's dr. Phillips. They have some decent spots like red Yeah Bartaka is easy to what's that good fast at? Like so I've never been to Palm Springs before or anywhere out in the desert like that. Isn't there a place?

Starting point is 00:44:38 Yeah, that's not you. That's not your scene. It's like the ultimate like cougar den out there like oh the It's like the ultimate like cougar den out there like a bow the neck rose nester You're not the crow's nest. I think it's the nest. All right, the crow's nest is a guzzle That's not a cougar den Yeah, maybe I'm thinking of a different thing. Okay, I'm pretty sure it's the nest. That's right Wasn't Randy was there a couple years ago, wasn't he? Oh Yeah, yeah, I don't yeah, I don't know. I've just heard that place is legendary. I've never been. I've never been. Hold that against me or hold that for me. I'm not sure. Corey Pines. Any standouts?

Starting point is 00:45:17 Piatty's good. The little Italian place in the Holy Shores is real nice. There's kind of like a cold war of the sushi places there between Kins and Hamitsu. Hamitsu is really small. There's kind of like a Cold War of the sushi places there between Kins and Himitsu. Himitsu is really small. It's only got like probably eight tables and then a sushi bar. And if you sit at the sushi bar, they'll do like an amakase for you. And they had this fried, or it's not fried,

Starting point is 00:45:37 it's called katsu. So they have a katsu ribeye sandwich. It's like wagyu ribeye on like wonder bread, like white, white bread, crust cut off. Unbelievable. And it's like this ponzu dipping sauce. So I'm a Hamitsu guy, but there's some people that swear by Kins. I've never been to Kins, so I'm not a fair judge, but it's definitely a Hamitsu Kins kind of vibe down there. Yeah. That sounds like homework for you this year. That's true. Yeah, I would love a taste test between the two. Yeah. That sounds like homework for you this year. That's true.

Starting point is 00:46:05 The Kin's report. Yeah. I would love a taste test between the two. Yeah. And then you got to pick one. Okay. I got to play tour first. That's true. I might not play. Pebble. Taproom is equally rated. I was going to ask. It's rated very high. Leave the taproom. Their wine list is, I mean, it's expensive, but it has got everything. You go with the right people. There's a couple of guys out there that are, I've gotten to know well, they're overly generous and they'll have a table every day at 7 30, right in the middle of the restaurant, fly in one night with them, have a great time,

Starting point is 00:46:39 laugh, drink some nice wine. It is, it's, it's legendary. You get the right crew and those servers there, they all remember you. I've been there. I don't know. I guess I've played seven years in a row and probably eating there three nights a week. So maybe they just remember me because I'm not frequent, but it's great. The ribeye chilies lives up to it. The, the steaks are live up to it. They have a salt tray that comes with it and You can get all these different salts to put on. I mean, just next level kind of stuff.

Starting point is 00:47:08 The Cashmere Keith thing is kind of a bit, obviously, but do you just love the Pro-Am vibe of that week? I mean, what's your takeaway from that week? I love it, but I've also been so lucky to have great partners. I've never had a bad experience because I've never had a bad group because I've never had a bad group. And when you have a good group, it's so much fun.

Starting point is 00:47:28 It's because it's way less intense. You have somebody to just have fun with. I'm a big fan of it. I really truthfully think that they should have the AMS play the weekend because I'm sorry, I don't care how good we are at golf. People want to see Tom Brady. People want to see, you know, the antics of whoever,

Starting point is 00:47:51 Ray Romano, Bill Murray, you know, or any other new comedian, Nate Borgatsky. Like that is like good television. Like, I'm sorry, like us hitting shots is only entertaining so long. And if you have, I play with Larry the Cable Guy. I mean, he had more crowd interactions. You know, you pick up after two or three shots when he's out of the hole,

Starting point is 00:48:09 he would just walk up down the crowd, do some funny stuff. Blade one, shank one, almost hit somebody. Like it's good entertainment. That's what it is. I'm, I feel like they missed the mark on that tournament. But again, I've had good people. I play with great people. And I mean, people want to see, there's no way people wouldn't come out to watch Tom Brady and Josh Allen play golf more than they would watch me and Joel. I mean, let's be real. Well, it feels like it's stuck in the middle too, because we talked about this a lot last year too. But if you're going to go to Pebble and you're going to say, all right, we're making it all about the golf, we're making it all about the golf course, we're making it all about, you know, the golf experience. Just make it a US Open. It doesn't need to be an AT&T.

Starting point is 00:48:45 Yeah, just don't go there in like February. Right. Or make it the tour championship. Or make it later in the year where the weather's perfect. They just need to let the Ams play the weekend. And cut. Obviously cut it to 20. We're not talking about,

Starting point is 00:48:58 and you don't have to show them the whole time, but a few, the fans that are on site, the fans that are on site would so much rather see some of these superstars than just me and Joel walking around once a year. It's once a year, like come on. Yeah. What, any other standout spots in Cornwall?

Starting point is 00:49:16 Need a coffee spot there. We're gonna be there in a couple of weeks. We need to file away some coffee ideas. I went, I've been to a couple of places in Pebble that are, I mean there's a lot of really good, like kind of low key Italian spots, like Biciclette. It's good. I mean, it's good.

Starting point is 00:49:32 There's one, God, there's one, it might be like the Patio or the Porc. It's really good. I mean, I feel like the Italian food's creepily good out there. Casanova's good. Go over to the Sardine Factory. Grazing. Grazing is good. I've always stayed in the Carmel by the sea kind of area.

Starting point is 00:49:51 I ate at Chez Noir last year. Yeah. Very good. I think it got a Michelin star. There's a chicken place there that apparently everybody loves. Davis, I can't remember what it is. It's like a hole in the wall chicken place. I mean, Dej, you can tell the folks about my tap room order. What did you get? That's right. I remember, I think I blocked it out of my mind.

Starting point is 00:50:16 That's right. Yeah, TC, we go into the tap room and they're like, he's like, what's the soup of the day? And she lists off three. He's like, yeah, I mean, they just, I think I'm gonna have to get all three. Let's go. I've never seen someone order three soups before. Did you get anything else?

Starting point is 00:50:29 No, I think I just got, it was like chili and then the two soups of the day. Like they had like a French onion and something else. I'm a big soup guy. It's only in the winter though. I mean, I'm a gazpacho guy in the summer, but it's hard to find good gazpacho. It's really hard to find good gazpacho.

Starting point is 00:50:42 But I'm with you on the soups. I'm a big chili guy, big, I mean, Brunswick stew down here, all of it's good. Pebble is the definition of soup weather. Soup weather, yeah. For sure. I mean, figuratively and literally, it is soupy out there.

Starting point is 00:50:58 Phoenix, Scottsdale. One of the best margaritas at the mission. Get the mission mark, but make it with Mezcal. If you're a mezcal guy is fine. It's just as good with tequila if you're tequila, but they have an egg white in their game changer. Absolutely. Go sour guy. So yeah.

Starting point is 00:51:16 So if you're an egg white cocktail guy, here's the I got a funny story. I won't mention the name. A buddy of mine orders this to house marg house mark has a white in it But who reads when it when it says house marg you just order a house mark He's like this is the best margaret ever had or another one now I know this guy's picky and I was like, you know what's in that margaret, right? He goes what tequila? I was like egg whites Put it down didn't have another step. Really actually don't like it. Yeah, I was like, that's not fair. You loved it until I told you what was in it. And then you didn't like it. That would be like, Sally,

Starting point is 00:51:45 if we told him there's lettuce in it, you'd be like, Oh, you don't like it. He would know. He'd know right away. He could see it coming. It's I'm a big try it. And if you like it, who cares, right? Like don't, don't have a mental precedent of things.

Starting point is 00:51:58 You think you don't, you think you wouldn't like when you just tried it blindly and love it. And their house Margo, I don't know if you've ever seen you think you wouldn't like when you just tried it blindly and loved it. Their house marg, egg white, out of this world. How did you get into food? Were you always like this?

Starting point is 00:52:15 I swear it's hereditary. My mom cooked all the time. That's kind of what I was going to get at. I feel like some of this is just mental blocks that people throw up. Oh yeah, I agree. My mom, she never gave us the option to not eat. She just made dinner and that's what it was. I remember she didn't like eggplant for some reason.

Starting point is 00:52:31 My sister and I grew up thinking we didn't like eggplant until we had it. We're like, what the hell, mom? This is great. She's like, sorry, I just didn't like it. Therefore, I said y'all wouldn't like it kind of thing. We never had it. I really think, and I'm not a parent and so I I'm only going off my experience, but I grew up with my mom not liking eggplant. So therefore I thought I didn't like it

Starting point is 00:52:53 But I liked everything else. My dad made his own homemade Caesar salad dressing My grandmother had like a cookbook that she had both grandmothers My grandfather made the best ribs in the world that would always give me his recipe. So I truly think it's hereditary, but it's also, if you try it and you like it, you should continue like it. If you haven't tried it, that's the worst mentality to say I'm not gonna like that.

Starting point is 00:53:16 Because I did that with some things that my parents didn't like, and therefore I assumed until I tried it. Now you can get deeper into Middle Eastern food. Yeah, let that be a lesson. It's a zeki. Yeah. I love it. What any like any fast food or anything out there where, you know, a Chipotle or a

Starting point is 00:53:38 Cava or like Jersey Pikes, something that you seek out if you're in a pinch. You named both of my late early spots, Chipotle, Cava. If I can get where you order in line, pick it up and go, or you can, you know, just order on your app. I'll, when I'll finish around, I'll go get some PT. My wife's on it. She leaves 18, goes and picks it up, picks me back up. I'm home and eating. It's the most efficient thing we got going. It's amazing. She is an angel for doing it. But when you're done at, you know, five 36 or seven 38 in the summer, and then you get PT and you're eight 30, I mean,

Starting point is 00:54:13 you're eating light and quick and fast so you can get to bed game changer. What, uh, what else does she get into? Well, does she out walking every day? Is she out going on adventures? What, you know, always curious by that. They always, uh then she, she walks most of the time, depends on the golf course, depends on the weather, but you know, all things considered she's, she's out there. RIV slash. I feel like this is like Santa Monica. Yeah. Santa Monica is big. You Ovo. I don't know. I don't know. I don't know. I don't know.

Starting point is 00:54:40 I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't know. I don't. RIV. Slash. I feel like this is like a, Santa Monica. Yeah, Santa Monica's big. UOVO. I knew UOVO was good when I saw Francesco Molinari in there. I knew it.

Starting point is 00:54:54 I just like, Max to me was me to Francesco in a Italian restaurant. It is a, Especially he lives in LA, doesn't he? Or he did? I think he's, he was in LA. No, he was LA. Yeah, he was, I think he said he was in LA. He was LA Yeah, he was I don't know where he is. This guy. I think he moved to LA instead, right?

Starting point is 00:55:09 I'm saying he's probably done is he's gone through his paces He knows it's a pasta bar like you sit at the bar like you would a cocktail bar or a sushi bar But it's a pasta bar. Yeah, and you just rip through it is so good. So good Sugar fish is quick and good sushi. It's so good. So good. Sugar fish is quick and good sushi. It's not like your Amakase like crazy high expensive, but it's quick and good. Elefante is a fun cocktail atmosphere. You know what? I went there this year by myself.

Starting point is 00:55:36 Weird spot to go by yourself. I was just kinda, I was out there. Just put another vine? Yeah, no, I was staying in Santa Monica. Like I flew in late, stayed in Santa Monica for the night. And I was like,, I was out there. Just put another vine? Yeah, no, I was staying in Santa Monica. Like I flew in late, staying in Santa Monica for the night. And I was like, man, this is, this is an interesting, interesting spot.

Starting point is 00:55:50 The people watching were spectacular. Some of the best people watching of the year, for sure. Yeah, they had a really good pasta though. I'm trying to think what it was, but Palm Beach. Also, did you have a victory meal in Palm Beach? I mean, this one's near and far. We ordered pizza. We ordered pizza. We ordered pizza.

Starting point is 00:56:05 Good pizza or? Yeah. I mean, I can't remember. The story about the food after was Aaron Fleener, UK's for Postman. They asked him what we wanted in the locker room and he said pizza and Tito's and they thought he said pizza and Cheetos. So we had Cheetos everywhere. We're like, what? What?

Starting point is 00:56:30 Cheetos? And anyway, we got some beers and some Cheetos and we had a great time. But I think it might be Limoncello is a little, it's a Italian place, had a great lasagna. There was like seven layers of lasagna. And I had a good year there last year. I think I finished top 10.

Starting point is 00:56:48 And we stayed that night to leave the next day and I got a bottle of Sassicaia. So I remember that lasagna and that Sassicaia is next level. I was down there a couple months ago. Somebody took me to, my friend Nico took me to the place that they have the place upstairs at like the Palm Beach part of three But they've got a pizza place and kind of like this old-school. I kind of write, you know, right

Starting point is 00:57:10 Downtown Palm Beach and it's it was spectacular. It was awesome. There's a there's a fish place That's just north of Seminole and Juno Beach and everybody goes to all those guys go to Okay, and it's like the menus like food, food shack is the name of the. No. I'll have to remember it's it's I can't remember, but it's a great spot. I've been there a few times. Yeah. I mean, Palm Beach Gardens is decent. It's interesting. Yeah, it's a lot of strip, a lot of strip restaurants there.

Starting point is 00:57:43 Like, again, not bad, but a lot of you know, it's a lot of strip, a lot of strip restaurants there. Like again, not bad, but a lot of, you know, there's a capital grill there that I've been to a couple times, which you just can't go wrong with. Um, but it's not like out of the ordinary, but the limoncello place with that seven layer lasagna and sasakai is next level. A quick break in our restaurant tour here to tell you that this podcast is brought to you by whoop. It is 2025 and there's no better product to help us kick off a new year of the process than whoop. We have all been wearing whoop for a few years, but if you are not

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Starting point is 00:59:12 you can send it back. No questions asked. If you already have a whoop, join our whoop group with code com dash nlu.nlu. Let's get back to talking about food. I feel like we kind of talked like I'm curious, power rank for me when we go to Texas, Houston, San Antonio, Dallas, Fort Worth. What's your, what's your Houston one. Dallas used to be two when we stayed downtown, but now we're up in McKinney. It's strip mall central. So Dallas is, yeah, Dallas is no point. Oh, unless you want to drive 45 minutes. I mean, it's strip mall central. But Dallas is, yeah, Dallas is no point O. Unless you want to drive 45 minutes. I mean, it's legit 45 minutes with all the traffic

Starting point is 00:59:51 on the toll road to get south. But Houston's by far number one. San Antonio is good, but you have to drive. Like there's not that much. I mean, we are in the middle of nowhere at that JW Marriott. There's some, you know, the food's decent there, but when you're staying on site, when you want we are in the middle of nowhere at that, at that JW Marriott. There's some D any of the foods decent there, but when you're staying on site, you want to get in the car and you want to drive somewhere else and then drive back, it's just kind of a pain. I'll,

Starting point is 01:00:12 a lot of times I'll pick where I stay that week cause I'll pick it near the restaurants and drive to the course and home and so staying at the course and feeling like I'm done and then get in the car and drive. Right. It's kind of like the reverse. What's your go-to in Fort Worth? Double Eagle is great. Double, uh, Del Frisco's double Eagles. Great. Chain Mica scene is good too. They got a great coffee shop. Oh God. It's it's like in, it's like in hipster Ville down there. I mean, it's like, it looks like things aren't even,

Starting point is 01:00:43 it's like warehouses and like middle of nowhere pulling in. There's a coffee shop right there. It's like, it looks like things aren't even, it's like warehouses and like middle of nowhere pull in. There's a coffee shop right there. It's amazing. Um, but double Eagles, great double Eagles. It's right from the Omni there's a Bob's in the Omni. So you go downstairs at Bob's where you walk down the street to double Eagle, a me casino up there, which is it's a chain, but it's, it's still good. There's a little speakeasy bar called the library. That's pretty cool. But you don't drink during. I mean, I'll have, I mean, maybe on Monday I'll go by and have a,

Starting point is 01:01:12 I have a cocktail, but that's it. But you're right. I do not. I mean, any Wednesday on I'm kind of, I'm kind of dry. Houston. What's the, what's the go-to there? Papa's bros is probably the best steakhouse of the year. One on Westheimer, not the one downtown. Important distinction. Yes, and LT Impa, best tacos, fajitas. I mean, we can get into a debate about tacos and fajitas, but a fajita is a taco.

Starting point is 01:01:39 I agree with you. No need to debate it. No debate, close the case. I mean with that. No need to debate it. No debate. I mean, definitely LTMPO. I have a, that's funny. I have a food list, food discoveries hall of fame list in my phone. I've had it for six years and the green salsa from LTMPO that they bring out to you made that list. There's probably, there's probably. Any travel, anywhere, any place. I mean, I kind of want to hear some more highlights from the list.

Starting point is 01:02:08 Like, what are you looking for in a Caesar salad? Yeah. Are you an anchovies guy? A big anchovies guy, but I don't discriminate. Like I'm not, like if you're a big anchovy guy, you're not going to be a big anchovy guy. I'm not going to be a big anchovy guy. I'm not going to be a big anchovy guy. I'm not going to be a Caesar salad? Yeah. Are you an anchovies guy? A big anchovies guy, but I don't discriminate like I'm not like if you're the person that says no anchovies, then how do you? That's not a Caesar Caesar's.

Starting point is 01:02:34 It's it's like in. And by the way, do we know what ethnicity? I don't know if that's the right word. What makes it where Caesar's out? Oh, yeah, it's a Mexican food. When people say they don't like Mexican food, but they like Caesar salad. It's like, I don't know. Everybody says Italy for some reason because they're all in Italian restaurants and steak houses, but it's Mexican food. T1

Starting point is 01:02:52 or Mexico. I mean, what are your, what are your standout dressing to dressing to lettuce ratio? Big, big crouton or non crouton. I do not have a preference, but bad croutons out like real hard, crunchy, like break your tooth croutons. Nope. No bueno. Looking a little, little crispy on the outside, a little bit of softness on the inside. I've even had some that have like the cornbread kind of, I'm not a big fan of those. I've added Caesar salad that instead of using anchovies, they use capers.

Starting point is 01:03:24 Not bad play. Not a bad play. That's kind of reaching across the aisle. It is. It's for, you know, those people say no anchovies, but still want a Caesar salad, then I can get behind it. You get behind you when you say that. What about like a crisp or something instead of a crouton? You know, you see those sometimes kind of the big long crisps on them. That's okay. But you feel like you got to like break it up. You got to do a bunch of work.

Starting point is 01:03:44 I'm not a knife and fork Caesar guy. Like I want it done. That's well said. I'm not going to discriminate. You know, when you grill a Caesar, it needs to stay that way. If you know, they get the big long and remain and they grill it, I'm a totally fine with you keeping it that way because you put extra into it. But if you just put the lettuce down and you were too lazy to cut it for no apparent reason other than aesthetics out, if it's grilled, I'll give you the buy on keeping it without chopping it up. You get down with the wedge salad or no? Yeah. I can't.

Starting point is 01:04:17 I'm trying to get back to my Caesar lens here. So if you want it, I feel like you're sidetracked. Yeah. Like, damn it. Um, I have a Delilah in Vegas, the most interesting Caesar I've ever had. It's not. It's almost like you come in, you know those noodles that are like filled, whether it's like manicotti or something. It's like the Caesar had a bunch of those. It was really cool. The local place in St. Simon'sber that has the, um, the caper Caesar. Big fan of the, of that, um, Allegro mission in Scottsdale has a good Caesar. Have that down KR steak bar in Atlanta, the Sagamore Pendry and at the BMW and Baltimore hands down the best Caesar, big snowflake parmesan guy.

Starting point is 01:05:02 Remember that? I had like five just snowed on your salad. Flower child for a chain with the avocado. It's, it's nice. It's nice. And then carbon. I mean, but everybody's there. What do you have categories in this hall of fame list or is it just, Oh yeah. What it was, it was a, it was a, it was a, it was a, it was a, it was a, it was a gonna say that. What do you have categories in this hall of fame list or is it just, Oh yeah. What are the categories we got? Well, I guess not. No, I just, no, just see. Yeah.

Starting point is 01:05:35 Caesar's the Caesar's it. Everything else is just like a, I only have one dessert in here too. Only one dessert. I'm not a big sweets guy, but I was, it was in my Kova where, you know, RIP was, it was orange ice cream inside a sugared croissant. Wow. It was awesome. She joined live. He built it. No, I don't even think they played it. RIP twice. It died twice. I don't even think they played it. Yeah.

Starting point is 01:06:01 RIP twice. It's died twice. Oh damn man. That's tough. What are any tournaments that you hope you're not playing that tournament, but you're bummed that you don't get to go to it like a puta. Napa was, Napa, Napa was, I've played Napa my rookie year

Starting point is 01:06:19 and I played this year. So there was a five year window that I did not play Napa and I love wine and I love food and it's the best of both. So I went this year, I was like, you know what? I'm having fun. I'm going out to dinner. My caddy got engaged. We went to the French Laundry. We were there for like three and a half hours, went to Bouchon, whatever. And I finished 12th. I was like, what? I mean, what? And Pebble's the same way. Like I just, I'm not as strict at Pebble because it's, it's fun. A lot of my sponsors are there. I'm not as strict at Pebble because it's fun. A lot of my sponsors are there.

Starting point is 01:06:47 I'm doing cocktail parties and I have played great. So it's not sustainable, but it's not obviously once or twice a year, like whatever. What's your go-to wine? What's your palate like? I'm white burgundy and Bordeaux. Those are my two. There's a couple of Italians I like.

Starting point is 01:07:05 A Medio Pepe was probably my epiphany wine. I had one, I had a 2012 Medio Pepe the other night. That slight effervescence in there. It's so fucking good. The older the better with that one too. The older the better. I mean, they do everything by hand there. Have you seen?

Starting point is 01:07:22 Do you follow? It is on everything by hand. They, they do everything by hand there. Have you seen, do you follow? It is on everything by hand. They, they're the, and foot, they're the ones like in their feet doing this. No, that technology stuff, nothing. It is old school as it gets. And I had one, I got one on wide bid the other day. It was a 2001 and I opened it and then the cork said, 2023. And I was like, oh my God, uh-oh, I just got ripped off on this auction, I'm screwed. And then I looked again and said decanted in 2023. So I looked up, what they'll do is they'll hold

Starting point is 01:07:52 all the 2001s that they didn't sell or that they didn't purposely sell, whatever, in the seller at the vineyard. And then when they're ready to release it, they pour them all out To get the sediment out pour them back in the bottle and then take however many bottles it takes left and then top Each bottle off so they probably let's say I'm totally making these numbers up. Well, let's say they have a thousand bottles They probably leave with nine

Starting point is 01:08:22 50 because they took 50 to top off the rest after they decant the sediment. So then I opened up a 2001 that was decanted and recleaned whatever in 2023 and it was like brand new old wine. It was so cool. We weren't worried about the cork. You weren't worried about the sediment at the bottom and you weren't worried about it being bad because they threw the bad bottles out. There you go. They have. They do it right there.

Starting point is 01:08:48 Really cool wine. Yeah. I'm not taking notes. It's hard to find, but it's my boy rider gave me two bottles pulling into the RSM this year. My man's directing traffic out there at 5 a.m. and 30 degree weather and just hands me two bottles of Medio Pepe. And I was just, I mean, I think I shot five, six under that day. It was, I mean, just first thing Thursday morning,

Starting point is 01:09:12 6 a.m., two bottles in the backseat, let's go. Love that. But I would say Medio Pepe was my first big one. I like old wines, like stinky, musty, dirty. You know, I'm also a mess guy. See that big red burgundy guy Cuz that I mean that's them that's the old shoes forest floor feeling like you're you're rolling around and some funk some barnyard funk I had a

Starting point is 01:09:38 1990 Armand Rousseau with a friend at pebble and I was playing the Monterey Peninsula pro member a couple weeks ago. We opened up a 59 Patreuse, a 86 Mouton, a 1990 Armand Rousseau. I think it's either Armand or Armando Rousseau. And then another Reeseburg Burgundy from 1990. And I'm like shaking. Like what is going on? I just whirled over to his house and these are just opened. And if you're not a wine guy,

Starting point is 01:10:11 it's just four bottles of wine. No big deal, whatever, call them crazy. If you appreciate what those bottles are, it's like a golf guy walking on the first tee at Augusta for the first time. You're like, what is this? If you don't play golf, you're like, it's just another golf course.

Starting point is 01:10:28 If you're a wine guy and you see somebody open a 59 Petrus, you don't know what's about to happen. Truly anything in Hilton head. You go to the bogey grill. That's where we were for strapped. Go to the salty dog. They closed the, the, the, uh, I don't have much. I don't have much in Hilton head. I, uh, I don't have much. I don't, I don't, let me, there's a place called truffles. That's always been decent outside the gates.

Starting point is 01:10:56 Oh, there's a Java burritos. Good. It's like a local, I mean, I say it's local. It's the only one I've ever seen, but it's like a Chipotle kind of, kind of vibe. Um, which is, which is nice Java burrito. Okay. Yeah. I got nothing on Hilton head. Not even my wife. I even made my wife go through all of her open table reservations and mark them down and send them to me before this call. I was prepared. What's your go-to in New Orleans? Like you were... Clancy's number one hands down, not even close. I want my ashes spread on the grill there. I mean is on...

Starting point is 01:11:24 What do you order there? What are you getting? Cold smoked soft shell crab, fried soft shell crab for an appetizer, veal enunciation for dinner. Oysters, brie and shrimp ramalade. You have gout. Do you have gout? I prepared a statement right there.

Starting point is 01:11:41 You ever had a gout issue? I haven't, I haven't. I've had some Pepto Bismol emergencies on the golf course though. Have you ever had a gout issue? I have. I have. I've had some Pepto-Bismol emergencies on the golf course though. New Orleans week. But I mean, galatois too, if you put galatois and Clancy's, I mean, those are two of my top five and they're the same weight. I don't even order entrees at galatois.

Starting point is 01:12:02 If I do, I'll get the pappano with crab on it. But I mean, you stick with the appetizers for the whole meal. You get the potato souffle, fried eggplant with powdered sugar with Tabasco. And the potato souffle comes with Bernays, by the way. So this is where I started my French fries, Bernays kick. So if you ever order French fries at a decent place, order a side of Bernays and just dip the fries in Bernays. Trust me, it'll change your life.

Starting point is 01:12:27 And it's a good signal of if that place is actually good or not. Right. Exactly. Very simple, but it's like simple, but not easy kind of thing. You know, it, I would, I would say Galatoise with the, with the crab, Maison, shrimp, Ramalide and crawfish, I guess it's crawfish, Maison too, whatever. They have a salad with like all three of those. I'm going gotta go off the grid for some food or I've only played twice and I stayed at the Shinola Hotel and they have an unbelievable bar downstairs as a hot dog and fried blue cheese olives and so I've gotten a martini

Starting point is 01:13:19 when I miss the cut blue cheese olives with the side of fried blue cheese olives and a hot dog what's your martini what your, what's your go-to? Uh, Bombay, Sapphire up extra shake and blue cheese olives with a vermouth rinse. And you know, a good martini, that's what my dad always ordered. So I got to give that, give him credit there, but you know, a good martini when they the glass comes out cold it's filled halfway up and they bring you a carafe that's on ice

Starting point is 01:13:52 next to it so because the first half your martini is usually nice and cold but the second half it's kind of like like thank god you've already had half a martini or the next half will be really hard to get down but when you have a carafe next to you that's on ice and you can pour it on, then it's equally as cold in both parts. That's how you know a good martini. So if you ever wear a martini and they bring you out an apparatus on the side,

Starting point is 01:14:17 it's almost like a seafood tower, but of the rest of your martini in there, that's how you know these people know what they're doing. Anything to call out up in Columbus, Dublin? The Pearl, fantastic. Found that place when I was on the corn fairy tour. That place is fine. It's not.

Starting point is 01:14:37 Shut up, let me finish. Let me finish. Finish. 10 years ago on High Street in the corn fairy tour, when I'm 23 years old and I can walk in there and get jalapeno or cornbread and chicken wings, game changer, okay? They had this steak with over kimchi fried rice with an egg. Unbelievable, right? They opened up a second one up near the golf course, which is not, it's not the same.

Starting point is 01:15:00 Yeah, it's good, not the same. Two cheese is good. Two cheese is good. I'm not going to say it's making my top 10, but it is definitely good. It's called Marcello's down kind of short north area. It's really good. Really good Italian food down there. Charlotte, anything good in Charlotte? Oku is really good in Charlotte. Good sushi pot. They have one in Jack's Peach. You know what I'm talking about. I was just going to ask if that's the same thing.

Starting point is 01:15:24 Yeah, it's exactly the same thing. That just kind of blew my mind last time I was there. And they have an oak steak, which is the same owner, but of a steakhouse in Charlotte too, which is nice. I think they have a steak 48, which is the same as Scottsdale out there. You know one skipping ahead that I'm kind of dying to ask about is Scotland. I'm kind of dying to ask about is Scotland. Like in your trips to Scotland, what have you come across? St. Andrews is a different breed because it's so international. There's a lot of good places,

Starting point is 01:15:54 College Town, a lot of good tourists. I mean, a tourist town, I should say. So St. Andrews is good. You can get some good food in St. Andrews. North Barracks. That's very good. Yeah. Right there. I don't know if I went there.

Starting point is 01:16:07 North Berwick's decent. You can go around North Berwick and have some good food. I wouldn't say I'm good in Scottish terms means it's doable in American terms where you don't feel like you're eating whatever. But outside of that, I mean, Port Rush isn't Scotland, but Port Rush, they got a couple of good restaurants there. But I mean, those are the kind of places, if you're going for a major and you rent a house with the boys and you bring a chef over,

Starting point is 01:16:31 I know a lot of guys do that. I've never done it. No, I did it, I did it at Port Rush. I did it, I think, it's starting to become a thing. Like guys are starting to bunk up in houses and get it, bring a guy out and then them cook. I mean, it's real. I mean, it's it's real. I mean, it's I'm not gonna say it's it's definitely convenience in time a

Starting point is 01:16:49 Huge convenience in time a decent amount of convenience if you're like a true health freak But it's expensive Health over there just generally No Guinness is better over there period No, Guinness is better over there. Period. It's not a myth. It's not a myth. And bellhaven in Scotland is, is like a light beer Guinness. I don't know if you've had a bellhaven's best. Yeah. Like that to me is like, people like, Oh, I don't like Guinness cause it's dark. Like first of all, you don't want to talk about it. Second of all, order a order bellhaven and it,

Starting point is 01:17:19 and it, you can't go wrong. You make coffee at the house when you're over there. The hotel had it. Yeah. I mean, I don't bring, I don't bring a coffee machine. Is that what you're asking? Some people bring like a French press or yeah, Curtis travels with a little kid. I know Max Rotloff. Hey, give me some. Those are big coffee guys. Yeah. That's the one thing I cannot find. There's a good bougie coffee place like right up the road from the Dunby. St. Andrews. Yeah. Well,

Starting point is 01:17:53 it's like a, it's like a home goods place that has like a machine up top. It's, it's epic. It's great. Yeah. It's right next to the store popping in company. My buddy by like a Cortado and like some paintings and like a, like an armchair. There's a good, there's a, um, there's a good one in North Barrett. It's like steam, something steam, the one that's in like the shipping containers or whatever. Just like kind of just outside. That's just outside town. That's down. Like, I mean, this is going to freaking kill me. It's really good.

Starting point is 01:18:24 It's worth writing home about. Um, don't, don't, I will, I will defend the Scots as far as their food goes. Granted, you do have to seek it out. Like you can end up eating a lot of bad bar food there. Some of the best seafood I've ever had has been on the west coast of Scotland. Colin skinks. Yeah. Things of that nature. Just, I mean, just, you know, lobster and oysters and crab and all that stuff, langoustines, but there's some really good restaurants in and around Edinburgh as well.

Starting point is 01:18:49 I will give the lobster, it's a steampunk, steampunk coffee, North Baric. I'll give the lobster a, a, a plus in Scotland because they catch them right there and you're good. Let's see. Hartford anything? There's a Turnbull kitchen's okay. Max downtown's okay. Hartford anything? There's a Turnbull kitchen's okay. Max downtown's okay.

Starting point is 01:19:09 I mean, it's all, it's all okay. John Deere. Duck City, probably the best of the season. And that might be mainstream. So come at me for saying that's mainstream. Duck City. And it is because you look at the, you look at Davenport, you have Quad Cities, right? I think I share with the franchise and Freddie.

Starting point is 01:19:29 We're, we, we're putting their relative food scale on about a two or three to where we travel and Duck City is like a nine or a 10. And so relative to its competitors, out of control good. And when you're asking me like, what's a great restaurant? It's like asking what's your favorite course. Like, are we just talking tea to green? Are we just talking what's on our plate? Are we talking the atmosphere? We talking the service?

Starting point is 01:19:56 You know, are we talking the whole shebang? Duck City, they mean they bring in waitresses and waiters just for the week from like Atlanta and all these other places just so they can, their service is tip top. And one year Harry Higgs and I, we ate there, I think we ate there five nights in a row together. And I kept getting a side of the onion straws that came on the ribeye as an appetizer because they were so good. So we would just sit down and there would just be a plate of onion straws and we would sit down. So much so that the next year, Jeremy the chef

Starting point is 01:20:29 on the appetizer list had onion straws as an appetizer. I think I had a pork chop there. Oh yeah. We kept recommending that. The duck is great. But all in all, you have the chef, he has his whole shebang when you walk in. you know, he does this ridiculous. I mean it's ridiculous. It's over-the-top It's outrageous, but it's pretty it's pretty impressive. Like he is putting on a show that's in all the entrees Davenport Yeah, but all the entrees out has one made he literally makes one and puts it out of Each and puts it out and then you have the traditional menu of each and puts it out. And then you have the traditional menu, the short on the wine list, but like, come on, we're in Davin's here.

Starting point is 01:21:13 Like it's, I don't blame them there, but the food, the service, the experience that I love just that tournament in general. I went up a couple of years ago. We stayed, stayed in downtown Davenport. We went to the minor league baseball game. They're eight in town, two or three nights in a row. It was fantastic. Davenport's the play. You gotta stay in Davenport. We stayed at the Blackhawk, it's right across the street.

Starting point is 01:21:31 It's the play, for sure. Twin cities, Wyndham. Twin cities, Sneaky Good, downtown Minneapolis. Kana No Masse is like an Amakase sushi spot. Okay. And it has like an Italian place downstairs. It's great. Are you a Juicy Lucy guy?

Starting point is 01:21:50 Oh, is that the burger? Yeah. The cheese in the middle. I've had it. I haven't had any up there. Bar La Grassa, one of my top, probably top 10 of the year, is at Minneapolis. They have the toast, they have a toast menu at dinner

Starting point is 01:22:04 and they have a soft scrambled and lobster toast. Then they have one with like anchovies and they have one with avocado. Like they have a separate toast menu for dinner. And their meatball, I swear, is this big. You get, instead of ordering like spaghetti and meatballs, like you're ordering a meatball and it's like ordering a 12 ounce ribeye. Unbelievable. Windham. Green, Southern Southern roots. Southern roots is vegetable plate at Southern roots. It's called me crazy, but you get like six or seven vegetables. You get tomato pie, onion pie, okra, zucchini, just,

Starting point is 01:22:41 oh the tomatoes and cucumbers just ripped through that. And then black powder barbecue right off the street. They have cheer wine, chicken thick. I mean, so good. Uh, what else are we kind of getting to the bottom here? Memphis Memphis. Memphis Southern social people from Memphis are going to be livid if we don't talk about their food. That's true. Southern Southern social, which is by the golf course, which is good. I've done the rendezvous thing. It's fantastic.

Starting point is 01:23:06 I've had the commissary. It's good. But Southern Social, which is right by the golf course, is great. It's good every time. I think I ate there two or three times at least. So one of the close family friend was there with me and he ordered the chicken and he whispered to the waitress, he goes, is this male or female chicken? Do you know?

Starting point is 01:23:31 And he was totally messing with her. And she was like, I'm not sure. I'll be right back. And she like runs back and like you can see her like talking to the manager and the manager just starts cracking up. And she goes back and you're like, are you kidding me? He's like, are you kidding me? And he's like, yes, I was completely kidding.

Starting point is 01:23:47 I'd never heard that line before. It was pretty funny. But he's cooler. Poor thing. Southern Social, those few. Oh, there's an Italian place here that's really good. God, it's going to kill me the name. They opened one up in Nashville too.

Starting point is 01:24:02 And then the Grey Canary, it's like Mary Catherine's maybe. Memphis is such a blind spot. Those two, Grey Canary and it's sister restaurant, awesome. Places where the BMW has been in recent memory. Wilmington. Caves Valley, Caves Valley food itself at the club. Unreal, unreal. Probably the best, it's not even player dining

Starting point is 01:24:23 because it's like you're eating at a five star restaurant in the locker room. Unbelievable. Baltimore, Sagamore, Pendry, great. Wilmington, there's a great steakhouse. Yeah. God, I can't remember what it was, but they had these crazy cuts. And then I have a video on my phone. The chef in the back has one of those, I don't know what the right term is for the grill, but it's, you know, the fire's down here and you can raise it up and down with like the wheel. And so he has these stakes on there and he's raising them all up and down going like this. There's flames everywhere. It was intense. It was not just like put it on skillet, put a meat thermometer in there. This guy's going by feel off of height, off the flame.

Starting point is 01:25:01 That's good stuff. Last one, Atlanta. Last one, are we leaving out the fall? We're not leaving out the fall. We won't leave off the flame. That's good stuff. Last one, Atlanta. Last one. Are we leaving out the fall? We're not leaving out the fall. We won't leave out the fall. Last one on the regular seat or the FedEx cup. So to be fair, to be fair, I've never made the tour of championship. I think I finished, I finished in the thirties before, but I've never made the tour of championship. However, you know,

Starting point is 01:25:23 I went to, I'm from Chattanooga, I went to Athens. I've been made the tour championship. However, you know, I went to, I'm from Chattanooga, went to Athens, I've been to Atlanta a ton. Hard to beat KR Steak Bar, one of my favorite spots. Great vibe, great menu, great speakeasy in the back, great chef, Kevin Rathbun, unbelievable. Bones is like the old school steakhouse that's great. But number one in Atlanta, not even close hands down is Warhorse, Warhorse Investments. If you haven't heard of Warhorse Investments, my buddy is a member, Chris Hall. I got to know Chris Hall. He's the restaurateur, founder, head chef, whatever you want to call it. We actually went to rival high schools in Chattanooga. So we had this big bet about Baylor versus McCauley. And we've played in the state championship the last two years and McCauley's beaten this

Starting point is 01:26:09 twice and he has given me so much shit about it. But it's a private restaurant that's named War Horse Investments. It's in an office building and you walk in and on the sign it says War Horse Investments. So my buddy got there before me. He said, hey, meet me at War Horse. So I typed in my phone, nothing showing up, nothing showing up. He just says, go to this office building. You'll see it in the main floor. I walk in and I just see the sign says Warhorse Investments and it's just a small office with a secretary like in there. And I'm like walking around the building and like, fine. I'm sorry, I'm looking

Starting point is 01:26:40 for the restaurant. And she goes, who are you looking for? And I told him his name and she goes one second and like radios in he's here and then the file cabinets just go like this and you walk in through the file cabinets and then it's just huge bar that goes all the way down the side and then these cool boosts, massive fireplace, and then more seats in the back. The coolest place I've ever been so much so I've played in the member guest. They have a member guest at a restaurant and we played East Lake. So the only time I've played East Lake is not the tour championship. It's at a restaurant's member guest.

Starting point is 01:27:17 Where is it at? It's off North side. You know where OK Cafe is? Yeah. Yeah. And that Houston's up there. Yeah. I ride on I 75. It's it's it's right there it is on Unbelievable, I haven't joined but also haven't been asked to join So I don't know if it's one of those like, you know, don't if you ask things won't be discussed, right? You know, it's like if you say you want to join Augusta you are done How about that have you ever eat it?

Starting point is 01:27:41 You're done. How about that? Have you ever eaten at a Lagerata in Atlanta? No, it's a, it's like in the basement of one of those like 1960s condo buildings right on. Yes. I know exactly what you're talking about. It's on West base. No, it's on Piedmont, right?

Starting point is 01:27:59 Or some P it's like, yeah, you know, like Christ the king is it's like right there. I know exactly what you're talking about. And you go down to the basement and it's like this big square room with all these, you know, booths around and it feels like going back in time and they got, it's the food is great, but it's this, it's just the whole spectacle. It's, it's awesome. It's Atlanta. I mean, Ford fries done a great job in Atlanta. Let's be real. He's got 25 restaurants that are awesome. Um, and I spent some Sid Mashburn's up there.

Starting point is 01:28:31 So I spent some time doing some stuff with them and they had a Ford fry restaurant that was JCT, but they also have Marcel right next door. Marcel is as good as it gets to. It's a great steak house. Bacchanal right there. Yeah, it's Atlanta's I mean, but when you get to a city that big, you just, you can't fake it. Right. You just cannot. And then you got Beaufort highway and all this stuff, you know, all the Vietnamese and Korean.

Starting point is 01:28:56 It's why Sungjae moved there. Sungjae lives in, in Duluth. And he doesn't even have to speak English. The only place he speaks English is the golf course. We talked about Napa, Sanderson, Jackson, Mississippi. The most underrated food town of the year, period. Food is incredible there. And there is a steakhouse there called Kessler Prime. And you talk about the best wine list on earth. I swear, like I'm not

Starting point is 01:29:27 trying to ruin something good, but I've had some bottles of wine there. I had a 19, I think it was a 1975 cheval blanc there. That was the price of what some people charge for Caymus. I mean, a cheval Blanc alone is over a thousand dollars. And this was like a price of Caymus. I go there every year. I go try to go with Luke or somebody that appreciates wine. And it's our one spoil of the year that we'll get a nice bottle of wine in the beginning of the week, because you, it's like, you couldn't find these wines at auction that cheap. And I am,

Starting point is 01:30:03 if I feel like I'm ruining, I feel like I'm right. If at all, I feel like I'm ruining something good, but I, this is more of a compliment that this guy doesn't absolutely wrench you on wine at a restaurant and their food is unbelievable. Kessel Prime is great. Char's great. Salteen, fantastic. I actually went on probably the first date with my wife at Salteen. Not probably the first date, but like definitely the first date with my wife at Saltine. Not probably the first date, but like definitely the first date at Saltine. It's like in an old elementary school.

Starting point is 01:30:30 Awesome. Man, wasn't expecting that. That's great. Yeah, we got, you know, CJ Cupp and the old CJ Cupp and Sanderson of like, you know, kind of fighting for top billing here. Japan, you played the Zozo or whatever. The first, I played the first year at Zozo and the food was horrible. It was like they tried to make American

Starting point is 01:30:52 food for us in the line. I remember being with Pat Perez and laughing so hard listening to him talk about the food. Similar to how he talks about Valspar. Some of the funniest commentary I've ever heard in my entire life. Him, Gary Woodland, Daniel Berger, Pat Perez, never laughed so hard in my life with those four guys talking about the food. And now it is potentially some of the best player dining of the year.

Starting point is 01:31:17 They have a Wagyu station there, they have sushi there. They have these, I don't know if you've seen how those Japanese do like their omelets, where they like fold and fold and fold the egg. So it's almost like a, it looks like a deep disc pizza. And then I'll get a, I'll get a big cup of rice, get that their sweet egg omelet, whatever it is, put two of those on there, get some green onions and soy sauce. Had it for breakfast every day. Unbelievable.

Starting point is 01:31:40 I was almost came home and bought a rice cooker. At the course. I almost came home and bought a rice cooker so I could make scrambled eggs of rice and make this little thing until I realized Their eggs that they made are not scrambled eggs. Like they are it's an art how they make their eggs Yeah on that trip. Did you stay in Tokyo on the front end of the back end? or did you just go it I stayed one night in Tokyo on the back end. And I went to a decent place. I don't remember the name of it, but it was good. We didn't have a restaurant or anything.

Starting point is 01:32:10 I want to go to Tokyo so bad and just do it right. I want to go to those bars, like the Golden Guy bars. Yeah, I want to do that. I want to get some real amakase sushi. I want to get some real beef sake. I want to do the whole deal. But I usually can't go. I don't know if I haven't gone early or late. I can't remember what it is, but I stayed two years ago. Their flight was the next day at eight o'clock in the morning and it landed at like eight o'clock the next, you know, the same day in Houston. So I remember we all went down Tokyo to like 4 a.m. at a karaoke bar and then went back

Starting point is 01:32:51 to the hotel, watched football, showered, had breakfast and went to the airport and slept 12 hours on the plane and woke up and it was 8 a.m. in the morning. That's the dream. It was the most justification of staying up all night. Yeah, exactly. It's like, oh, I'm supposed to because now I'm going to get back on time. What else we got in the fall? Cabo? I mean, my Acovas, I got a lot of my Acovas made the rock shrimp, agave azul, the ribeye tacos

Starting point is 01:33:18 at the beach are so good at the Rosewood. That food's so good. And then now at Nobu, I mean, it's Nobu. It's great. It's you're, you're, it's an arm and a leg, right? I mean, it is so, so expensive. I mean, you're spending 250 at lunch at the, at the hotel. Butterfield you played in that one. I played once they had a great Indian restaurant that Sepp Straca took me to. He's a big Indian food guy. I love Indian food. I don't know much about Indian food and he took me to. He's a big Indian food guy. I love Indian food. I don't know much about Indian food. And he took me to an Indian food restaurant and it was really nice. The other place that, going back to Atlanta, the other place that people are going to

Starting point is 01:33:54 lambastas if we don't shout out, used to be Tamarind down Nhan, the Thai place. tie plays. I, um, um, history lesson. I played with Ian Woosnum on his last two rounds ever at Augusta and he didn't tell anybody cause he didn't want a big thing about it. He, you know, he played Thursday and Friday and he missed cut and walked off and that was it. And then they announced it on Saturday. That was his last one. He didn't want all the, you know, whatever the, they do all the short films and then everybody cheers. He's like,

Starting point is 01:34:27 I want to blow key. It's not about me, which was, I respected it. But I remember like walking up 18 and being like, I should probably step back because like, you know, he's walking up and I'm glad I did because it was his last time and I just remember like walking up with him. I don't think I like let him go, but point was I asked him while we were playing, what was the best champions dinner you've ever had? Cause he wanted like 92 and he said VJ. Yeah.

Starting point is 01:35:00 I don't think we talked about Augusta. Which is non, which is non by the way, But we didn't connect those dots. The VJ, the VJ, Augusta dinner they brought in. Yeah. No, that was like, that was the first like great Thai food I've ever had of like, that was, that was an institution in Atlanta. And like we used to go there for special occasions and stuff. We didn't talk Augusta at all. What's your, what's your play there? Frog Hollow. Frog Hollow is actually the, the Josh Allen story about the tattoo on his back. Have you heard this story? So we, I have a buddy in town at Augusta and he got

Starting point is 01:35:36 us a table, put us in the back, told the general manager or whatever we needed to walk in the back and sit at the back table. Um, because I mean, I've been out with Josh a couple of times. I mean, he, it's insane. Everyone, everyone on earth knows who he is and he's the best with people in the world, but he's also like, just like being out with Joel. Exactly. Times 50. I'm not kidding. Joel thinks he's famous. He's nothing compared to Josh. And so anyway, we sit dinner, my buddy's coming to meet us and he's like, Hey, you know, we got to, he gets there early. He's like,

Starting point is 01:36:10 we got a reservation for Mitchell. Well, it's not under Mitchell. And he got a reservation for Allen's like Allen who he's like Josh Allen. And the person's like, uh, he's like, do you have like a table for six at seven 30 that might be in the back? And they're like, Oh yeah. And it was under the, the, the guy, the God's reservation. So we sit down and he can tell the ladies like, wait, what's going on. So we sit there and we have dinner hour and a half, two hours later, our waiter and the general manager, the general manager goes, sorry guys.

Starting point is 01:36:39 You know, I same was fritz. Fritz has been really keeping it cool tonight. He's a, but he's's a big Buffalo fan and like, okay, like, cool. You know, can I have a picture with Josh or whatever? And pulls up his shirt and he has uniform sized tattoo of 17 on his back. Uniform sized tattoo. Takes his shirt off as a waiter in the restaurant, turns around and Josh is like smiling, taking a picture with him. Josh signs his menu. The guy gets his signature tattooed on the top of the Jersey. So takes the menu into the tattoo shop of Josh's signature and

Starting point is 01:37:22 gets that tattooed on his back. next year, there's a big article because he's walking through the airport flying to the Buffalo game with the hoodie on with it cut out in his back of 17 tattooed and then Josh's signature tattooed on his back. And this is my first interaction with any of Bill's Mafia. These guys are insane. And then I went up to a game last year and I did the whole thing of victory and

Starting point is 01:37:47 got the wings, went to all the little garage pregame tailgating bars, jumped through a table. I did everything. But okay, God, that's good. Anyway, frog hollow. Okay. As for that's great waiter, Josh's tattoo. Whole throated recommendation there. And that week, do you get a house with anybody else? Or do you know I get two houses one for me. I mean, I've played twice.

Starting point is 01:38:14 So let's be real. I got a house for me and a house for my crew. I've stayed with the Knox family in their guest house. When I got in late a couple years ago, when I got this top one top 50 world ranking and I got in whenever that couple of years ago, um, when I got the top one, our top 50 world ranking and I got in whenever that cutoff was like two weeks before. So I stayed with them, but I try to keep it. I try to keep it simple that week. If not, we go to dinner real early. And that's why people are still at the golf course. It's, it's tough.

Starting point is 01:38:39 That week's tough. There's not enough restaurants for the amount of people that are in town. Real quick. What about the-site food at Augusta? Any thoughts? Great. I mean, you can order off the menu just like a regular, like you're there regularly or they have all the master's sandwiches, whatever, in a cooler in the locker room. It's exactly what it always is, which is good.

Starting point is 01:38:59 It's great. Hearing the stories of people freaking out about like the no menu thing, sitting down for lunch and just like, what, what would you like? You know, it's like, well, yeah, what do you have? Like, no, literally anything, whatever you want. And people just freaking out and being like, I'll get like a chicken sandwich or something. It is. It is. When you see people panic at menus at a restaurant,

Starting point is 01:39:19 imagine not giving them in you and seeing what they do. Wait, any, any, you're telling me anything is possible? Anything, anything's possible. Yeah, it's good. What's your favorite sandwich there, Augusta? On course. Pimento cheese. Pimento, I'm an egg salad guy, personally.

Starting point is 01:39:35 I like their egg salad would be number two for me. Their chicken sandwich is fine. But pimento cheese, egg salad, I think it's import beer. I think it's, I don't know what it is, but rumor has it, it might be Estella. I don't know what it is, but rumor has it. It might be Estella. I don't know. It could be something else, but I remember the rumor when I was enjoying myself as patrons was import beers, pimento cheese, egg salad once every hour. Just right to every hour.

Starting point is 01:40:02 Any other majors you want to call out? We got US Open. US Open in LA was pretty epic. Pinehurst, you go to the Pinecrest Inn. I love that place. Pebble, I'll play that one. PGA, it was decent if you went into town. They had a Jeff Ruby's, which was good. Trying to think what the other PGA's, Harding Park, mid COVID, nothing was open. We had two chefs from a great Italian restaurant that was right down the street. And the restaurant's closed.

Starting point is 01:40:37 And so they were looking for business. So Luke, Liss, Sepp, Straka and I, and a buddy Dykes Harbin stayed together. I think Luke might have just come over for dinner. Anyway, we just paid almost like $100 a head a night and they would come to the house and just cook the most unbelievable food. I have like recipes from pictures from everything. It was so good. That was the sneaky luckiest week ever because they weren't working and we needed food. It was just the perfect combination

Starting point is 01:41:05 of we get these amazing chefs that no way we ever would have been able to have if it wasn't for that situation. And, you know, paid them to do a completely fair price. It was unbelievable. There you go. That's great. Let's bring it home with Sea Island.

Starting point is 01:41:20 Where do you eat when you're home? So the resort has an amazing situation. You have Colton Allison, Oak Room, Southern Tide, Georgian Room, Tabla, River Bar, rolling through those restaurants. Every single one of them is fantastic. Service is great. Anyway, so if you eliminate Sea Island and you just go local, Delaney's is by far the best food.

Starting point is 01:41:47 Dorothy's is the best all around. Crab Daddy's, Fiddler's is the best vibe local like hangout spot. And then Southern Soul, obviously, but it's so good that it's so packed. I have to either sit on the outdoor bar outside or call it in. I mean, it's a, it's a compliment to how, how good it is. They're so busy that you can't just be like at 11 30, be like, Hey, let's go, let's go get some barbecue and a beer. Like you're going to be in line for 45. What do you order? What's your,

Starting point is 01:42:17 whatever the specials are specials on Monday or Marley Monday, which is, I'll get that Tuesday's pork chop. I'm 50 50 there.-50 there. Wednesday's burger, I don't usually get the burger. Not because it's not good, I'm just not a big burger lunch guy. Thursday's pastrami, best of the best. Friday's ribeye, prime rib, excuse me, which is on the sandwich or grilled, either one. Saturday's wings, if they have the Alabama white wings,

Starting point is 01:42:40 crush those. Honey, excuse me, honey sriracha, pure wine or lemon pepper. All the above are good, but they also serve the wings seven days naked. Then you make your own sauce at home. Equally as good. Sunday's fried chicken. Okay. Jeez. I'll tell you what my go-to is. It's one of my favorite dishes anywhere in the country. The,

Starting point is 01:43:04 I just get a big thing of Brunswick stew and the BLT. BLT is unbelievable. Have you had it with, have you just had the soul mater, which is without the less than tomato and the tomatoes are this high. It looks like you use four tomatoes, a whole jar of mayonnaise and then a whole package of mold and salt on white bread. God, you're making me want to drive up there like right now I've driven me down this time of year. I've driven to st. Simon's before just to eat at Southern soul There there's soulmate and also another sneaky one is the brisket chili and a grilled cheese, okay?

Starting point is 01:43:38 Everyone talks about the Brunswick soup, but brisket chili grilled cheese combos equally as good There there's a Korean place in Brunswick What I'm talking about. I've had some people I trust tell me that that's one of the best Korean restaurants I don't know it. There's a couple spots in Brunswick, but I don't know Willie's weenie wagon old-school Like staple hot dog the bulldog hot dog. God, speaking trans language. Yeah, there's a place hot dog hut here. Compare that to the hot dog hut Steve's snap and dog.

Starting point is 01:44:14 We have to talk hot dogs, boiled hot dog, crap compared to a grilled hot dog. Like it's just not even close. I don't even care a griddle hot dog. If you, you know, cut some lines into it or cut it down the middle and butterfly it. But a boiled hot dog, just no, it's not a hot dog. I don't know what it is, but it's not a hot dog. Kind of like the burger dog. Burger dog is not a hot dog. It's a sandwich.

Starting point is 01:44:39 Yeah, it's like a compacted Philly. It's like not a chopped up Philly. They're delicious. Are we, are we smash burgers or thick burger guys? I'm a smash burger guy. I've become a smash burger guy. I think I used to be a thick burger guy, but I've, I've aged into the smash burgers. I'm wondering is if gourmet burgers use, people used to think thick burgers were like fancy and nice and better and all the crap, you know, all the crap.

Starting point is 01:45:06 Fast food restaurants just did it because it was cheaper, whatever. And now they've taken the smash burger gourmet style. Where I feel like that's like where the tables have turned where it used to be a perception that anything thin was cheap. Now it's like not the case. There was a place in Atlanta,

Starting point is 01:45:23 I don't even think they're open anymore, Holman and Finch. And I used to eat there all the time because they were open till one or two AM and I would get off work late and go eat there, you know, 11 midnight, only place I can get a decent meal. I'll go there or Thomas, and then Bourdain went there, but they did 24 burgers at 10 PM every night. And then Bourdain went there. And then I couldn't even get my regular bar seat or whatever. You were, you know, ruined it for me. Um, that was, they started serving those burgers at the Braves games too, back. I don't know if they've got them now, but back when they were at Turner field. So I don't know if they've got them now, but back when they were at Turner Field. So. I don't know.

Starting point is 01:46:05 I'm not sure what I am, a Smashburger or a Big. Because I think done right, both are good. Yeah. Sure. You got to have good bread. That's the key for me. That's true. Well, it's the best burger on tour.

Starting point is 01:46:17 I'm going to pin you down to some specifics here. I mean, I hate to say it's Dorothy's here on the island. It's local, it's home, but it's also tour. So I'll do that. So I'm going to have to say that out of an emotional bias, but also because I don't know how many burgers I usually, I eat out there. What about tacos? Best tacos? LT info, fajita situation. I'm trying to think what pizza, best pizza. pizza Wow We haven't talked much pizza. We haven't we have that's how my boy Christian Hayford and I hit it off He was telling me sidebar. He was telling me that when he was like in a pizza craze He was using different waters to see if it actually made a difference

Starting point is 01:46:59 Like Evian versus tap water versus whatever to see if the dough made a difference. And I was like, this is your mic. That's the whole New York thing, right? Yeah. Yeah. He was like trying to do his own test to see how accurate that was. And I was like, I like you. We're going to be friends.

Starting point is 01:47:16 But all he's posted on Instagram is how busy he is. He doesn't know that busy. He tested all these pizza waters. He's doing too much testing. Yeah. He does this all the time. He does this all the time. And I give him such a hard time. He does. And he's doing too much testing. Yeah. I'm like, you come off as the most bitter, unappreciative person I know,

Starting point is 01:47:31 and you are so far from that. It's like he only vids on Instagram, and then when you're in person, he's the man. It's hilarious. It's great. It's like I'm in a bad mood so I'm gonna post on Instagram. Hey, get it out, you know?

Starting point is 01:47:44 Are you a Detroit style pizza guy? I've kind of come around on Detroit style pizza. It's a revelation. I'll tell you what, I get confused. Like obviously no Chicago style. They claim New York's a certain style. They claim Detroit's different. Then you have the Napoli kind of pizza and then you have the other kind, the Italian kinds of pizza. I get so confused and you know criticize me for calling myself a foodie and not knowing the difference in all the pizza things but I like all pizza and I haven't found a pizza that I like way

Starting point is 01:48:18 more than another so I just roll and I don't care if I put I'm not a just a pepperoni guy. I'm an anything I'm like if you have a specialty pizza, I'll try it. I don't care what's on it true citizen of the world. I love it Stamp I'm stamping the passport man. I'll tell go wherever you want wherever you want to go any wrecks in Chattanooga Town yes, I'm speaking of burgers, I usually wreck Main Street Meats or Tremont Tavern burgers. Both are- I think I've been with Rob Collins to Tremont Tavern a couple times.

Starting point is 01:48:50 Yeah, Tremont's where you'll find Crunchy Pete on the weekends or the weeknights. If you want to run into Crunchy Pete, go to Tremont. They have some good fried pickles, good Buffalo chicken tenders and regular, and a great burger. I usually get the Havarti burger. So I love Tremont, I love Main Street Meats.

Starting point is 01:49:08 Those are probably my two go-tos. And then like upscale, Alia is really good, downtown, El Primo. Like my mom lives right up by El Primo, so I can walk to Tremont and walk to El Primo. Between those two places, I don't need to go, I don't need to go anywhere else. Athens, when you're back in Athens. I haven't been back in a while. Roadhouse has the best

Starting point is 01:49:37 beer to eat. If you want to eat a lot of beer, go to Roadhouse. If you want to eat some shots, go to Roadhouse. When I was there, Amici had great wings in pizza. When you're in college, even me, I'm not going out and eating nice food. I obviously wanted to, but I'm in college. So Amici was great. Tacorilla del Sol was good at the time. The nice restaurant was last resort when we were there. I'm pretty sure it still holds the candle

Starting point is 01:50:06 of being a great spot. Those were kind of the staples. We had a little barbecue place called Butt Hut that was so just fine, but fun. And this Italian place, Papino's, which was the opposite way of campus, but towards the golf, like if you were at the golf course, like campus is over here

Starting point is 01:50:25 and Bufinos is over here. So it was farther from the, from the campus. So not, there was like really no students. It was like the real locals. And so we would crush pizza there. They have it. I think there's going to be so many people listening to this. Just, you know, a lot of thankful business travelers, I feel like listening to this podcast. And also I want to be proven wrong. Like I want somebody to say that place isn't that good. This place is better. Because if I already think this place is this good

Starting point is 01:50:53 and you think a place is better, great, I wanna go. I'll go try it. It gives you. So criticize me, give me something better. Like I'm all for it. I don't care if you tell me a place is terrible. Tell me a place terrible because there's a better place. Give me an alternative. I'll go for it. I don't care if you tell me a place is terrible. Tell me a place terrible because there's a better place. Give me an alternative.

Starting point is 01:51:06 I'll go try it. Yeah. I guess, all right, last question for real. Why are we, we're just getting started, baby. Oh wait, we can find this up for an app. I got my lunch sitting downstairs. This has been torture. I'm totally kidding.

Starting point is 01:51:19 I got notes that I haven't even looked at over here. Airport, favorite airport restaurant. Oh, good question. One flu south in Atlanta. It's not as good as it used here. Airport, favorite airport restaurant. Oh, good question. One flu South in Atlanta. It's not as good as it used to be, not even close. It's okay, for airport food, it's still way better than every place. It's tough to get a table there these days.

Starting point is 01:51:35 I know, I know, one flu South though. I hate to say it, that's the only place I really fly through. I mean, we either fly direct out of Jacksonville or Brunswick to Atlanta and wherever. Yeah. That's it. I mean, I don't, I don't need, I don't really, that's it. There was this place in the Houston airport. Uh, they, these taught these breakfast tacos.

Starting point is 01:51:58 Are we chasing that dragon? Wow. You know what, you know how everybody rips on like airport sushi? One flu south is great sushi. And that reminds me of this place in Scottsdale, like strip mall sushi. They have this purple rice. It's near the golf course. It's always easy to get a table, completely reasonable. And it is top notch sushi.

Starting point is 01:52:19 I mean, top notch. And it's going to kill me to remember the name, but they have purple rice near the golf course in a strip mall next to like a party city or like a hobby lobby or something. I go there every year, hands down. That's almost even better. That's a treasure hunt for people to go figure out. Yeah. And it takes- You got all the clues to figure it out. It takes a brave soul to go try strip mall sushi, but I think-

Starting point is 01:52:42 Especially in a strange city that you're not even familiar with. Yeah, like Scottsdale. They're not like catching that right outside the door and reel it in. Like, I mean that thing is flown in or drove in or whatever, but I think this is where the, it was that rating to the amount of ratings was like awkwardly high, like two, it was like 4.8 for like 1500 for strip mall sushi. I'm like, there's something's up here. Like there's no way these numbers match. And then you go and boy, did it match.

Starting point is 01:53:14 That's great. Well, this has been a pleasure. I'm, I'm, I'm starving. It's really, you are, I'm trying to think. Yeah. I'm looking through my, Oh, you didn't bring up Reno. Full belly deli. Best sandwich of the year. Oh, really? Not even trucking. That's another one where you're trying not to play in that tournament, right? Yeah, I've played it twice and I've flown straight from the Scottish Open

Starting point is 01:53:37 after missing the cut all the way to Reno. You talk about a fun trip. Because I can promise you United or Delta or whatever airline I was on for their food when you're in the plane for 20 hours You get in there and you're you cannot wait to get to full belly belly cannot wait Yeah, there's a place called the full belly deli down the street from my house here in Milwaukee. You gotta be you gotta be unrelated But I'm gonna learn maybe maybe so interesting. Are you playing Valspar this year? I mean, I would assume so. Okay. Well, you might not get the warmest welcome down there.

Starting point is 01:54:15 Or he's enacting change. What do they call it? The mortar? What do they call that person? The martyr. Yeah. Exactly. He's nailing his 95 95 PCs up on the door of the industry resort. If you find a player that disagrees with me, question them. Your voice of the people. I appreciate you speaking out. It's terrible.

Starting point is 01:54:39 But there's a great Casa Ludovici. I can't remember the name of it, but we went there a couple nights, and I went there after I shot eight trillion on Sunday and had a great dinner. It's a good coffee in that place in a cava. You get those three, you can make it through the week. Just fine. What more do you need?

Starting point is 01:54:59 There you go. There you go. A couple questions for the crowd. Veal parm, chicken parm? you can even throw eggplant parm in there But like nobody's gonna take that I Love veal, but I normally do veal marsala or veal piccata or a la salt and bokeh and I normally do chicken parm I almost would echo that word-for-word TC. That's that's really I've been on a salt and bokeh kick myself So but I that's what the prosciutto and the mozzarella.

Starting point is 01:55:25 Yeah. Yeah. Spinach I think. Yeah. Steak, ribeye, filet, strip, or get fancy and name something else. Depends. I'm a big filet guy, personally.

Starting point is 01:55:39 Like I think, you know, strips are great. I make a lot of, you know, cast iron stuff, or I'll sous vide and then do like a little reverse sear kind of thing. But, but I I make a lot of cast iron stuff, raw sous vide and then do like a little reverse sear kind of thing. But from a, I just, I love a good, a good filet. I don't know, I don't know what, what it is about it. There's a, Howls in Atlanta has a really good barrel cut filet there.

Starting point is 01:56:02 Yeah. And then you know what? I'm a big tri tip guy. Love it. You got to cook that well though. Like you got to cut it right and cook it right. And you got to marinate it and season it right. Like I do these kind of this espresso rub on it. Oh yeah. With a little ancho chili and a little cayenne. When you, when you put espresso rub on a steak, you know you're there because Capital Grill does that on their cone of ribeye.

Starting point is 01:56:20 There you go. Dej, what's your cut of choice? Yeah, I'm similar. I'm a filet guy. I think I Yeah, I'm similar. I'm a filet guy I would say for the most part a lot of I don't love you know Usually you're eating steaks and I don't love like laying down and feel like my heart's gonna stop in the middle of the night You know have some giant cut of meat going to bed. So that's unfortunate For me. Yeah, it is. So I would lean towards the filet, I would say. What about you?

Starting point is 01:56:48 I mean, I may, if I'm being real picky, spinelis, which is the capital of the pie, which is probably the fattiest piece of meat you can find on Earth, as far as the end of filet. But I enjoy, I really like cooking the big ones. You can get either tenderloin,

Starting point is 01:57:04 a prime rib or, you know, rib roast, whatever you call it. And then supposedly a New York strip, one phrase for the whole thing is called a Manhattan roast. I would like to somebody to comment on that if that's correct. But I heard that it's like you have New York strip and the big things called the Manhattan. I did one of those for Christmas, which was fantastic. So I like cooking the big ones. I'm a roast kind of guy. Okay. I love that.

Starting point is 01:57:30 What else you got for us? I'm trying to think. We were talking super earlier. Are you Manhattan or New England, Clem Chowder? No preference. I like them both. I mean, I think I'm gonna go New England just because you can find it more often. You know, most places have New England. It's rare to find Manhattan anymore.

Starting point is 01:57:51 Like most people go white. But I do love gazpacho, sour cream included. Call me a hater, but I put the sour cream in there. I make gazpacho and I put a few olives in it too. Black olives or green olives? Salty umami. Typically black olives. So have you had the olives that are like cast of the little.

Starting point is 01:58:10 Calistro. Yes, those are like green olives that taste closer to black and if you make your blue cheese, I'll make some, I usually use Gorgonzola because it's not as strong as blue cheese. But if you put Gorgonzola in those olives for your martini, absolute game changer, absolute game changer. And then one cocktail learning if you really want to get on it. How did you, are you a martini guy, Tron?

Starting point is 01:58:31 Yeah. I mean, I love martinis, but I also, I love martinis so I don't drink them very often if you know what I mean. So I'm a shake. I like vodka martini up. I like, I like dirty too. I like a good, like filthy, filthy. I like vodka martini up. I like, I like dirty too. I like a good, like filthy, filthy. I just like a dirty martini. She's dirty. I've heard all bartender jokes. It's like how dirty it is. With a couple of good blue cheese olives is great. And your blue cheese olives guy. I like that big time.

Starting point is 01:58:59 That's a, that's yeah. My wife tends to, tends to steer towards that one. I leave the martinis alone. That feels like a dark path for me to go down I don't know if I can handle it. Are you a Bloody Mary guy? Yeah, but I also don't drink really in the mornings. I don't drink on the golf course, but maybe three three times a year I don't know why but I just you know, I'm not I mean some guys I mean if Joel's on here, he'd laugh at me for that But I just I'm not and if I'm day, if I'm doing the day, I'm potentially either high noon's or like a Mexican beer on a boat. I'm 50 50 on those.

Starting point is 01:59:33 I don't have much beer in my fridge. I have too much wine, but not enough beer. And then are you a brown liquor guy as well? Not really. I have, I enjoy it. I'm kind of a sucker for the game of like collecting it kind of thing. I've probably bought into that, that stupid hunt game way too much. So I have a decent bourbon collection and it's usually my friends that come over and I pour them a glass. I grace and say, I always play with him when he comes over.

Starting point is 02:00:06 I'll pour him two different ones, not tell him what it is. And he has to guess the proof of it and then guess. And I'll give him sometimes like a Scotch or like a Japanese whiskey or something. I mean, the guys nails it every time. Not trained palette, not a trained palette at all. Just for some reason can just just knows it. And I think he's he was it's hereditary Then his bourbon instincts

Starting point is 02:00:30 About that. It's pretty cool. It's pretty crazy. It's pretty crazy. Well with that I gotta I gotta hit it I gotta go watch my I saw So I gotta leave Boys pleasure pleasure Keith. Thanks for hopping on man

No Laying Up - Golf Podcast - 943: A TGL beat down, "Food on Tour" with Keith Mitchell

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