FH Mini 105 - The Flop House Bar & Grill

[0:00] Hey, yeah, that's me, Stuart Wellington, from the Flophouse podcast, and this is an episode

[0:09] of the Flophouse podcast, and I am one of the hosts of the Flophouse podcast, and this

[0:13] is one of the Flophouse mini episodes.

[0:16] That's where we normally watch a bad movie and talk about it, but on one of these minis

[0:19] we're going to be doing something a little bit different.

[0:21] As always, I am joined by my two regular co-hosts, Dan McCoy.

[0:25] Say hello, Dan.

[0:26] Hello, Dan.

[0:27] And my other co-host, Elliot Kalin.

[0:28] Say hello, Elliot.

[0:30] Hello, Elliot.

[0:31] Now, today, instead of doing a, watching a bad movie and talking about it, today we are

[0:35] actually going to be doing a little bit of business.

[0:37] We're going to take our listeners behind the curtain, because this is the first annual,

[0:42] this is the first ever shareholders meeting for the new venture, the Flophouse Bar & Grill.

[0:50] That's right.

[0:51] The Flophouse is moving into branded restaurant territory, so we need to have a meeting so

[0:57] that we can get this business off the ground.

[0:59] And to do that-

[1:00] Interesting to learn about this now.

[1:01] I know.

[1:02] Yeah.

[1:03] You haven't checked your bank account because you've already invested.

[1:05] Unfortunately-

[1:06] What?

[1:07] I know I shouldn't have signed those papers giving Stewart power of attorney over my finances.

[1:10] Yeah.

[1:11] It's too bad.

[1:12] I mean, you're, you're kind of a pay pig in this situation.

[1:16] So to help-

[1:19] To help this-

[1:20] It's a Finn Dom thing, I'm pretty sure.

[1:21] Oh, okay.

[1:22] Then that's fine.

[1:23] Yeah.

[1:24] I have brought in an expert.

[1:28] Okay.

[1:29] Alex, why don't you throw in a, like a bar rescue guitar sting here.

[1:33] For over 30 years in the hospitality business, Charlene Wellington is a legend in her field.

[1:40] In Brooklyn, she is a giant in the industry of bartending and bar owning.

[1:47] For her, running a bar is not just a business, it's a science.

[1:51] Hey, Charlene.

[1:52] How you doing?

[1:53] Hi, I'm doing great.

[1:55] So we brought, we brought you in as an expert to help us with this venture.

[1:59] How do you feel about this?

[2:00] Do you want to introduce yourself?

[2:01] Do you want to give your bona fides other than the bona fides I've already given you?

[2:05] No, I think, I think you did a good job.

[2:08] Okay.

[2:09] That's nice to hear.

[2:10] I guess I have a praise kink today.

[2:14] So we're going to be talking about our restaurant business.

[2:18] Now, if you are interested in movies, well, you're lucky because we're going to talk about

[2:21] movies up front because I feel like the best way to really kick this new venture off the

[2:25] ground is for us to kind of examine popular restaurants and movies.

[2:32] I messed that up already.

[2:34] I'm not good at running meetings here, guys.

[2:37] I know normally you guys have me in the meeting organizer category, but this is a new role

[2:42] for me.

[2:43] So we'll see how I'm doing.

[2:44] So we're going to talk about restaurants and bars that we know from the movies and TV.

[2:49] And obviously, if you guys can think of some examples that I might miss, feel free to chime

[2:54] in.

[2:55] Taco Bell and TimeCop.

[2:56] Okay.

[2:57] All right.

[2:58] So we're going to talk about examples so that we can get an idea of what we think would

[3:03] best serve the Flophouse brand.

[3:07] Okay.

[3:08] So Elliot kicked us off right there.

[3:10] Taco Bell and TimeCop.

[3:11] What are some, what do you, what do you like about it, Elliot?

[3:15] So what I like about Taco Bell, specifically the TimeCop version, is it's fine dining.

[3:19] It's the only restaurant.

[3:21] It's implied that it destroyed all the other restaurants at some point and took them over

[3:25] and conquered them.

[3:26] So the name is kind of malleable.

[3:29] You know, you can, it can mean a number of different things.

[3:31] It's flexible.

[3:32] It's, it can do different types of things.

[3:34] It's not just tacos.

[3:35] I mean, this is a world where they don't even have toilet paper anymore.

[3:38] So who knows what Taco Bell serves you?

[3:40] Certainly not something where you would need a lot of toilet paper because they don't have

[3:42] it anymore.

[3:44] It was unlike current Taco Bell, from my understanding.

[3:46] Yes.

[3:47] No offense to Taco Bell.

[3:48] Well, we all remember their, their ad campaign, Moss Papier de Toilette.

[3:51] I don't remember how.

[3:52] To Banyo.

[3:53] That's what they'll live Moss.

[3:54] Why were you afraid of offending Taco Bell too?

[3:57] I don't understand.

[3:58] Yeah, it was, it was poop moss.

[3:59] That was, that was, yeah.

[4:00] Oh wow.

[4:01] They had to tweak it a little bit.

[4:02] Um, okay.

[4:03] So, uh.

[4:04] Do you like, do you like how mine turned into French almost instantly?

[4:07] I couldn't even, I couldn't even stick with Spanish through one slogan.

[4:10] Yep.

[4:12] Uh, Taco Bell in Demolition Man.

[4:14] Any other thoughts?

[4:15] Oh, sorry.

[4:16] Demolition Man.

[4:17] I said Time Cop earlier.

[4:18] I apologize.

[4:19] I meant Demolition Man.

[4:20] I don't know.

[4:21] You got the Double Deuce and Roadhouse.

[4:22] That's perfect.

[4:23] That was good.

[4:24] That's the first on my list.

[4:25] So in honor of the new Roadhouse.

[4:26] It wasn't Taco Bell in Demolition Man or Time Cop, as I said, a movie where they don't actually

[4:28] go to Taco Bell?

[4:29] No.

[4:30] They, uh, so I think in Time Cop they go to the mall.

[4:33] I think that's.

[4:34] Yeah.

[4:35] They do go to the mall.

[4:36] I would assume there's a Taco Bell there probably.

[4:37] Yeah.

[4:38] And or an Auntie Anne's, right?

[4:39] What's your favorite mall restaurant?

[4:41] Oh, me?

[4:42] I thought you were looking at Charlene.

[4:43] I.

[4:44] I.

[4:45] Any of you.

[4:46] That's the joy of a podcast.

[4:47] It's an improv exercise.

[4:48] I don't remember really eating at the mall a lot.

[4:51] Like.

[4:52] We used to do it a lot.

[4:53] Then I'll talk about this.

[4:54] We used to do it a lot as men.

[4:55] We'd go to Bennigan's.

[4:56] We'd go to Houlihan's.

[4:57] We'd go to Friday's.

[4:58] Yeah.

[4:59] If you were a fictional character that owned a restaurant, we were eating at your restaurant

[5:01] in the mall.

[5:02] What's, uh, wait, what's not, not Fuddruckers.

[5:05] That wasn't in the mall.

[5:06] What's, no, uh, Ruby Tuesday's.

[5:07] You have Ruby Tuesday's?

[5:08] Fuck up a Ruby Tuesday's like lunch, uh, like lunch salad bar.

[5:13] I just, it's too bad that Alan Moore never got to do the League of Extraordinary Gentlemen

[5:16] set in the world of franchise restaurants.

[5:17] Cause to finally see Ruby Tuesday, Houlihan, Bennigan and TGI Friday teaming up together.

[5:22] Oh man.

[5:23] Amazing.

[5:24] And you're only scratching the surface there, buddy.

[5:25] Yeah.

[5:26] I had some of the classic sort of, you know, mall like foods, not like, you know, like

[5:32] a meal.

[5:33] But I, I remember being given an orange Julius as a kid and immediately being like, what

[5:38] is this?

[5:39] I don't care for it.

[5:40] See, that's something I only knew from references and TV shows and movies.

[5:43] I first heard of orange Julius on an episode of The Adventures of Pete and Pete.

[5:46] And I thought it was a made up thing in the world of Pete and Pete.

[5:48] Cause I've never, I've never encountered one in an actual.

[5:51] And you were impressed at how good the branding was that it sounded so real.

[5:54] Yeah.

[5:55] That sounded super real.

[5:56] Orange Julius does sound like an amazing name.

[5:58] Yeah.

[5:59] Like all the Julius's I know in real life aren't orange.

[6:01] So this must be a made up.

[6:03] When I stopped going to the mall with my parents and started going with my friends.

[6:08] When you started to get, when you stopped being phony and started getting real or whatever.

[6:12] Yeah.

[6:13] Um, orange Julius was just something we would walk by and we never like noticed it, but

[6:18] my friends would be like, let's get an orange Julius to wash down the, I'm assuming pack

[6:23] of cigarettes they're smoking.

[6:24] Obviously.

[6:25] Inside the mall.

[6:26] Inside the mall.

[6:27] Yeah.

[6:28] Just take a bite of an Auntie Anne's pretzel.

[6:29] Take a cigarette.

[6:30] You need something to power you up as you go.

[6:33] What roller skating?

[6:34] Did you have an ice skating?

[6:35] No, we didn't.

[6:36] We didn't roller skate.

[6:37] Were you hanging out at Tilt?

[6:38] In the mall.

[6:39] Arcade?

[6:40] Yes.

[6:41] Yes.

[6:42] Tilt was the branded arcade in my mall.

[6:43] The Dalton's?

[6:44] Booksellers?

[6:45] We talked about it when we talked about Joysticks.

[6:46] KB Toys?

[6:47] It was a KB Toys.

[6:48] KB Toys.

[6:49] Yep.

[6:50] So should I mention another restaurant now?

[6:51] What?

[6:52] Sure.

[6:53] How does this work, Stuart?

[6:54] We didn't really talk about the W's.

[6:55] Can you lay down some ground rules to like what we're doing?

[6:56] I feel like that's so confused.

[6:57] Are we deciding if we want to open a roadhouse?

[7:05] So that's what I'm saying.

[7:08] Clearly.

[7:09] I mean, I feel like this premise is fairly clear.

[7:11] So let's talk about the double deuce, the titular roadhouse from the movie Roadhouse.

[7:16] The original.

[7:17] The originals.

[7:18] We're not going to talk about the roadhouse from the Roadhouse, but we can do that too.

[7:22] There's no room.

[7:23] Well, I think the first thing we need to do is hire security.

[7:26] Yes.

[7:27] That's well, I would say that if the Flophouse Bar and Grill is a rowdy roadhouse, I feel

[7:35] like that movie has taught us that we should.

[7:36] Yes.

[7:37] Hire security.

[7:38] Unfortunately, we can't hire the best in the biz, Dalton, because he went on to start that

[7:41] book chain in the mall, B. Dalton's, which is the Bouncer Dalton's booksellers.

[7:45] We can't hire rowdy roadhouse Piper because that's not an actual person.

[7:50] No, not at all.

[7:51] Yeah.

[7:52] But if he was.

[7:53] Now, the thing is that I feel like that Bouncers in general are expensive.

[7:58] I think Char and I are limited experience dealing with Bouncers and door guys.

[8:02] I mean, it depends on what you want.

[8:04] You need to find someone who can bounce and that's not easy to do.

[8:07] They need that gummy bears potion from the cartoon or some flubber.

[8:11] Yeah.

[8:12] Maybe Tigger can be our Bouncer.

[8:14] He can bounce pretty well.

[8:16] I mean, the bottom is made out of rubber and the top is made out of springs.

[8:19] Yeah.

[8:20] So some other things about the Double Deuce.

[8:21] It's rowdy.

[8:22] It's busy.

[8:23] It's popular.

[8:25] You have a house.

[8:26] You have various fans performing.

[8:28] Yeah.

[8:29] In-house music.

[8:30] Yep.

[8:31] And they have a chain link fence to protect them.

[8:33] Expenses.

[8:34] Expenses.

[8:35] Expenses.

[8:36] We're talking all expenses here.

[8:37] Yeah.

[8:38] They seem to be saving their money by making their beer bottles, however, out of the thinnest

[8:43] possible glass.

[8:44] They just shatter.

[8:45] Well, usually bars don't make their own beer bottles is the thing.

[8:49] That's true.

[8:50] And you're not even a professional.

[8:51] Thank you.

[8:52] Yes.

[8:53] Just from my experience, just my limited experience as a patron of a restaurant, I see that normally

[8:55] they don't.

[8:56] Not everything is grown or manufactured in.

[8:58] Maybe they're purchasing from a subpar vendor.

[9:01] Again, you usually buy, I mean, maybe they're buying from the bottler that uses the one,

[9:06] but usually you're buying from the brewery, I assume.

[9:08] Also, it's best to keep the beer inside the bottle than have it be outside the bottle

[9:13] until you want to drink it.

[9:14] In a puddle of broken glass.

[9:15] It's very hard to drink it when it's still in the bottle.

[9:17] Yeah.

[9:18] That's true.

[9:19] It's possible.

[9:20] But you don't want to lick it out of a puddle of broken glass.

[9:21] No, that's true.

[9:23] Not unless you're the character Killer Kane in the movie, what's that, The Ninth Prophecy?

[9:28] The Ninth Configuration.

[9:29] The Configuration with Stacey Keech.

[9:31] Yeah.

[9:32] Where they make him lick the beer off the wood floor of the bar because they have to

[9:37] unleash the killer inside of it.

[9:39] Yeah.

[9:40] And I feel like Stacey Keech gives off the energy that he would do that anyway.

[9:47] So Stacey Keech is our bouncer at this roadhouse.

[9:50] Stacey Keech and Tigger, two entrances.

[9:54] Now there's your movie.

[9:55] The two of them are bouncers, they don't always get along, but they work well together.

[10:00] Yeah, Stacey Keech and Tigger, yeah.

[10:02] And Rabbit has to be involved some way,

[10:05] because he need a fuddy-duddy, right?

[10:06] Rabbit's just a pain in the ass.

[10:08] I guess that's what you look for in a bouncer,

[10:09] is a fuddy-duddy.

[10:11] Well, Rabbit, I assume, is the music booker,

[10:12] and he's always very nervous, yeah.

[10:14] Oh, yeah.

[10:15] Oh, man, he's so stressed out.

[10:16] Okay, okay, so that's Roadhouse.

[10:19] We kind of have an idea of what a Roadhouse is.

[10:21] Okay.

[10:22] I guess so.

[10:23] Okay.

[10:23] Let's move on to the world of television, okay?

[10:28] Cheers.

[10:29] Has anyone seen the show Cheers?

[10:30] Hours above.

[10:31] It might be familiar.

[10:33] Yeah.

[10:34] So who's the best in Cheers?

[10:35] Who's the best Cheers?

[10:36] Who's the best?

[10:37] Who's the best Cheers?

[10:38] Yeah, who's the best Cheers?

[10:39] At what?

[10:39] Yeah, what?

[10:40] At their job, or as a character?

[10:43] I mean, obviously, Coach.

[10:44] The funniest to me is Coach,

[10:46] but I don't want to hire a coach.

[10:47] He's bad at his job.

[10:48] He's bad at his job.

[10:49] Wow, you don't want to hire

[10:50] an older American hard-working guy?

[10:53] I feel like everyone in Cheers was bad at their job.

[10:56] That's, even Carla?

[10:59] Carla was the worst.

[11:00] She builds a pretty unwelcoming atmosphere,

[11:03] and this is the kind of bar where people

[11:04] wear sports jackets when they drink there.

[11:06] That's true.

[11:07] I mean, there's certain bars where you go there,

[11:09] and you're like, I want to get yelled at

[11:10] by the people who work here.

[11:12] I want to be insulted, and that's not,

[11:13] I feel like that's not the crowd for that, you know?

[11:16] So, I feel like at least,

[11:19] if we are going to take lessons away from Cheers,

[11:23] I think the location is lovely,

[11:24] but you're saying that maybe

[11:26] we should train our staff differently.

[11:28] I think if there's a way for the staff

[11:30] to keep that personality without, say,

[11:33] forgetting what people order or insulting them

[11:35] when they deliver their order, I think that'd be great.

[11:37] But the location is great, right in the heart of Austin,

[11:41] underneath a restaurant that people

[11:43] need to wait for their tables.

[11:44] They go down and get a drink.

[11:45] Unhospitable to newcomers.

[11:47] Yeah.

[11:48] Yeah.

[11:49] That's what you're looking for.

[11:50] I think, isn't there a cigar store Indian in the front?

[11:52] I think we lose that.

[11:53] Let's not have that.

[11:54] Yeah, probably cut that one out.

[11:55] That's not something we need, yeah.

[11:57] But I do want a lot of old newspapers on the walls,

[12:00] for sure.

[12:00] Isn't Sam Malone a famous bowler or something?

[12:03] No, he was a professional baseball player.

[12:06] He was a relief pitcher.

[12:08] Yeah.

[12:08] Also, we can't have our bartenders

[12:11] sleeping with all the customers.

[12:12] Well, and here's the other thing.

[12:13] If the face of the bar could be a professional athlete,

[12:17] that'd be great.

[12:18] It brings in the fans.

[12:18] If he could not be in a sexual harassment relationship

[12:21] with both his employees and the patrons,

[12:25] that would be great.

[12:26] That'd be great.

[12:27] Write that down, Stuart.

[12:28] Okay.

[12:29] I mean, this whole episode is TM us,

[12:31] so nobody can steal our heat.

[12:33] And I assume Rabbit could also be a good

[12:35] human resources person,

[12:36] where he's a little nervous

[12:37] about having to call in Sam Malone and talk to him.

[12:39] Yeah, well, Rabbit would be great at that.

[12:41] Oh man, I love it.

[12:42] Okay, so we've learned some stuff from Cheers.

[12:44] Does anyone have a, did anyone,

[12:46] nobody really came up with a definitive answer

[12:48] as to who's the best Cheers, right?

[12:49] Who's the best?

[12:50] Coach, okay.

[12:51] I still don't know.

[12:52] Coach is the best.

[12:53] Coach is the best Cheers.

[12:54] Coach's first name?

[12:56] Ernie.

[12:57] Ernie.

[12:58] Yeah, Ernie Pantuso.

[12:59] That's his last name, Dan.

[13:00] His first name is not Ernie Pantuso.

[13:02] I'm just giving the full name, man.

[13:04] Back to the world of movies.

[13:09] The restaurant from Ratatouille.

[13:11] Okay.

[13:12] Okay, fancy, very fancy.

[13:14] Okay, what can we, what do we like?

[13:16] What are our roses?

[13:18] What are our thorns?

[13:19] I feel like the health inspector is not gonna like

[13:22] that the food is prepared by rats.

[13:24] Probably not.

[13:26] And we never see him wash his hands, do we?

[13:28] The rat?

[13:28] Never.

[13:29] Yeah.

[13:30] I mean, I guess the rat is not handling the food usually.

[13:32] He's pulling the hair of the chef who is then,

[13:35] Yeah.

[13:36] Who's then making the food.

[13:37] But that chef has like a ton of rat poop under his hat.

[13:41] Yeah, I mean, the fact that he has a rat in his hair

[13:43] is a no-go.

[13:44] You don't want that guy working at your restaurant.

[13:45] Yeah.

[13:46] No matter how brilliant the rat is

[13:48] or how good a human puppet he is, you know.

[13:50] Also seems like a very unreliable way to steer any cooking.

[13:54] Like it's, right now it seems to be working great for them.

[13:57] But I, you know, if a rat was pulling on my hair,

[14:01] it wouldn't immediately translate for me into action.

[14:04] Like I wouldn't necessarily know what the rat wants.

[14:05] I mean, the action translated to is brushing your head

[14:07] to get the rat off and probably yelling.

[14:09] Yeah.

[14:10] Although I don't know.

[14:12] Yeah, I don't know.

[14:13] Have you tried having a rat drive you around

[14:15] like a little hand machine?

[14:16] Have I tried it?

[14:17] Yeah, Dan, maybe you should try it.

[14:18] You're not gonna try it.

[14:20] No, I haven't tried it yet.

[14:20] Being driven like a human car with a rat driver.

[14:22] Like Rat Fink.

[14:25] Yeah, no, no.

[14:26] That's a different rat thing.

[14:26] So I think that it is better.

[14:28] It's cleaner and better than in the Muppets Take Manhattan

[14:31] where the rats are just handling the food

[14:33] and also skating on butter pats on a frying pan.

[14:36] You know, they're, what, bicycling in the soup.

[14:39] All that is, yeah, you don't want that either, you know.

[14:42] Okay.

[14:42] So we understand that we probably don't want a restaurant

[14:45] where we rely on animals.

[14:47] Rat employees.

[14:48] Yeah, rat employees.

[14:49] Okay, that's actually a pretty good point.

[14:50] But maybe we're not completely.

[14:52] Tiggers and rabbits are okay.

[14:53] Tiggers and rabbits are okay.

[14:54] Tigger, he's outside the bar.

[14:56] He's at the door.

[14:57] You know, he's not fully outside, but he's at the door.

[14:58] Maybe there's a little entryway that he can be in.

[15:01] And Rabbit, he's just in the back room.

[15:02] He's not handling the food, yeah.

[15:03] So also not the diner from Muppets Take Manhattan then.

[15:06] Exactly, not the diner from Muppets Take Manhattan.

[15:08] Well, is there anything good about the diner

[15:11] from Muppets Take Manhattan?

[15:12] There's a bunch of Muppets in it, so that's fun.

[15:14] Okay, yeah.

[15:15] Maybe our restaurant has Muppets in it.

[15:17] That'd be great.

[15:17] They're patrons there mostly,

[15:19] but I think that'd be great, yeah.

[15:20] If it's a Muppet-friendly restaurant, yeah.

[15:23] But I feel like they're unreliable

[15:24] about paying for things, right?

[15:26] Or am I just casting aspersions on Muppets in general?

[15:30] Yeah, I don't think they're that good with money,

[15:32] and also often they get hit by taxi cabs

[15:34] and lose their memory and have to be found again

[15:37] at the same diner.

[15:38] I mean, often.

[15:39] Like, you know, one out of three.

[15:41] More than zero.

[15:41] More than zero times.

[15:43] Movies of, I don't count the later ones.

[15:46] Oh, wow.

[15:46] So, Stuart, I had a movie I wanted to introduce.

[15:48] Also, as long as we're talking about restaurants

[15:50] in New York specifically,

[15:51] like the Muppets Take Manhattan Diner,

[15:53] is in Gremlins 2, there is a Canadian restaurant

[15:57] that I friend.

[15:57] What I like about it is it knows its concept

[16:00] and it sticks with that concept very closely.

[16:02] It's got a clear core conception of what they serve.

[16:05] The servers dress as Mounties, right?

[16:07] The servers dress as Mounties.

[16:08] There's a lot of stuffed bears and trout on the walls.

[16:11] They serve a chocolate mousse,

[16:12] which is a mousse's head made out of chocolate.

[16:15] They serve Molson beer.

[16:16] It is a, I mean, I have to assume poutine is on the menu,

[16:19] somewhere in there.

[16:20] You have to assume, yeah.

[16:21] Exactly, and the rest of the dessert menu

[16:23] is provided by Tim Hortons, I would imagine.

[16:26] Probably, with a markup.

[16:27] It was harder to get Tim Hortons in New York at the time,

[16:29] yeah.

[16:30] Would a Gremlins restaurant have to close before midnight?

[16:33] That's a good point, Elliot.

[16:34] That's a great question.

[16:35] Often, restaurants do close before midnight,

[16:37] so I think that won't be too big of an issue.

[16:40] Yeah.

[16:41] Yeah, I feel like, in fact,

[16:42] like with the way that restaurants

[16:45] are closing earlier these days,

[16:46] it's doing some work to prevent Gremlin infestations.

[16:51] I have a question about Gremlins.

[16:51] That's why Eric Adams introduced that regulation, yeah.

[16:54] If you can't feed them after midnight,

[16:56] how long is the window until it's the next day

[16:58] and you can feed them?

[16:59] Yeah, that's one of the big concerns.

[17:00] Dan, I think, is an expert on this,

[17:02] so why don't you weigh in?

[17:03] Yeah, Dan, you're a Gremologist.

[17:04] This has been brought up before.

[17:05] What do you say, yeah?

[17:07] Well, it's been brought up, sort of,

[17:09] in a scene in Gremlins 2, the new batch,

[17:11] where they do make fun of the vagueness.

[17:14] Yeah, they talk about it here

[17:15] in an airplane crossing time zones.

[17:17] Does that count?

[17:18] Things like that.

[17:19] I'm asking questions that have been asked before.

[17:21] I'm sorry.

[17:22] No, no, no.

[17:22] I mean, they're important questions.

[17:24] Just because a question hasn't been asked before

[17:25] doesn't mean it's been answered

[17:26] and it needs to be asked again, yeah.

[17:28] Like, who's the best at Cheers?

[17:30] Who's the best at Cheers?

[17:31] Who's the best at Cheers?

[17:35] Okay, so I think we all like some things

[17:40] about the Canadian restaurant and Gremlins.

[17:41] We're gonna keep, this is all gonna be helpful

[17:43] because in the second half of this meeting,

[17:45] we're gonna really hammer in what we're doing,

[17:48] but I think it's best for us to brainstorm a little

[17:50] and get some ideas of inspiration for our own venture.

[17:55] So let's talk about the restaurant from The Bear.

[17:58] Hit, hit show on Hulu coming back soon.

[18:01] The restaurant from The Bear season one or season two?

[18:04] Because they're two very different restaurants.

[18:05] Let's talk about them both.

[18:07] Which one do you think the people

[18:08] of that neighborhood of Chicago are more excited about?

[18:11] A reasonably priced beef restaurant

[18:13] or a very fancy restaurant?

[18:15] Yeah.

[18:16] A legendary sandwich restaurant that you can just stop in

[18:19] and get something for lunch whenever you want?

[18:21] Yeah, or a fancy restaurant where you need a reservation.

[18:24] I'm gonna go with, I did miss that sandwich restaurant

[18:27] in season two.

[18:28] I did not like that turn that they took.

[18:30] On the trailer for this new one,

[18:32] it seems like he's changing up his menu all the time.

[18:36] Look, look, I don't want that as a consumer, you know?

[18:40] I wanna know that there are a few reliable things

[18:43] on the menu that if they're good, they're gonna be good.

[18:46] He's chasing his views all over the place.

[18:49] Yeah, you were saying,

[18:50] because you went to a nice restaurant in London

[18:53] and you said you were mad

[18:54] that they took the chicken nuggies off the menu.

[18:58] With dipping, he wants dipping sauce.

[19:01] They weren't the same shapes anymore.

[19:02] I wanted them star-shaped and they refused.

[19:05] Because you're a star, right?

[19:06] You're like, I want my food to be, congratulations.

[19:10] Yeah.

[19:13] I want the sky to be empty of stars

[19:15] because they're all on my plate deep fried and breaded.

[19:18] Yeah.

[19:19] Now, so Charlene, how likely do you think

[19:23] if somebody were to do that with a classic restaurant,

[19:26] like a classic beef restaurant,

[19:29] turn it from a sandwich shop to a fancy restaurant,

[19:31] how long would it take before one of the old regulars

[19:33] just walks in and spits on the floor?

[19:36] Immediately.

[19:38] Yeah, they would be mad.

[19:39] They would throw something.

[19:40] Yeah, I mean.

[19:42] I will say, the second restaurant

[19:44] seems like it's a lot more pleasant to work in

[19:47] than the first one, though.

[19:48] Like when it was a sandwich shop.

[19:49] I don't know, the fucking ice box broke

[19:50] and he got stuck in the walk-in, right?

[19:52] Well, that's his own mistake.

[19:54] That was him, foolish on his part.

[19:56] That was a plate he didn't keep spinning.

[19:59] Yeah, that's useful.

[20:00] error. As an expert, I feel like that whole second season was a mistake. You had a concept

[20:05] that was working. It was simple. Everybody knew what they were going to get. And then

[20:09] he took it and he turned it around. And now they're like making cherry foam. And nobody

[20:14] wants that. So how long did we spend arguing about how likely it is that you could get

[20:20] stuck in your own walk in like that? I mean, if you're walking, I mean, it should have

[20:26] a safety feature. You should not be able to get stuck in your walk in like that. Even

[20:30] Christopher Walken has a safety feature so you can't get stuck in it. And I've tried.

[20:35] It's the size of his orifices. That's the safety feature. Dan, thanks for taking something

[20:40] that was delightfully surreal and turning it colder. I'd say... I'd say which orifice?

[20:48] Maybe it's his existence port. Yeah, exactly. It could be his ear, you know. So, but Charlene

[20:54] you're saying there should be a safety feature on that walk in freezer. There's a safety

[20:57] feature on most walk in freezers that you would have to lock somebody in on purpose

[21:03] because there's... Maybe that's what happened. Maybe that's what we'll find out in season

[21:06] three. Maybe we will. Or it could have just been really old and the safety feature is

[21:10] broken and they taped it up. Yeah. Do you think they'll go do a deep dive into the safety

[21:15] features and structure of this walk in cooler? Probably. We're going to do a whole episode

[21:19] on that. Next season's all about it. I mean, if ever there was a restaurant that should

[21:21] not have passed its exams, it feels like it's that one. Like that thing was really

[21:26] held together with, with, you know, tape and bailing wire and stuff like that. But so it's

[21:31] probably got something. That's the business, right? Someone got stuck in the walk in on

[21:34] the Brady Bunch once. Made me afraid. Can you explain? Afraid of walk in cooler in the

[21:39] Brady Bunch house? Well, it's Sam's Butcher. He had a walk in cooler. Oh, Sam and Alice

[21:44] went into the freezer to have sex in the middle of the day and they got stuck in there. It's

[21:48] the only cool place. I think it might have been Greg that got stuck in there. Whoa, he

[21:52] was going to have sex with Greg. It was an edgy show. It was a very edgy. Yeah. Okay.

[22:03] And did we did we cover who's the best? The Bear? The Brady Bunch show that took a brave

[22:07] anti-Jesse James stance in one episode. Yeah, that's pretty. I do remember that. So we did

[22:14] we decide who the best of the bear is. The best. The bear. The bear from the movie. The

[22:20] bear probably. Yeah, that's pretty real bear. Yeah. Yeah. I'm a blue guy personally, but

[22:26] that's me. I'm a blue to WDW. Die. Die. Die. Just just drop the call. Oh, man. You guys

[22:33] picked all the best bears. Yeah. You have to pick a lousy. I have to pick a terrible

[22:38] bear. You got a you got Paddington. There's a bear in the movie that bears. Yeah, I don't

[22:47] I didn't see that. All right. I'll take Paddington. But Ballou is kind of my favorite. Yeah. Blue,

[22:51] blue rocks. And are we talking about which is the same guy? He can fly a plane. Yeah.

[22:57] No, I like I like the one that sings Bear Necessities. Yeah. Yeah. Yeah. That's a little

[23:02] on the nose. Ballou has a job, you know, like that. Like the great thing about Jungle Book

[23:07] Ballou is he just floats down the river. Yeah. Yeah. I mean, that's where Dan eventually

[23:11] got to get a job as a jungle. No, the whole. Wow. Yeah. The bare necessities of life come

[23:16] to you. Somebody's been somebody's been a cat or a rock build over here. You know, prickly

[23:20] pear. What is he contributing to society, Dan? We need workers, not bears. I mean, he

[23:25] raised that child. Yeah, that's a that's a full time job. There's only so much you can

[23:31] get knowing that you pick up the pawpaw with the claw and not the paw, Dan. So it's great

[23:36] that we're talking about animated shows. Let's talk about another one. Bob's Burgers

[23:41] Bob's Burgers, a hamburger restaurant. Also, I like the bear in some ways. Yeah. Kind of

[23:47] like the bear in some ways. Do they ever do they ever. And I guess it's a movie, too.

[23:52] They made a movie about it. They did make a movie. Did you hear about this? Did you

[23:55] hear about this? Anybody hear about this? So wait. So do they ever do a fine dining

[23:59] episode where Bob's Burgers became a fine dining restaurant? Probably. I haven't. I don't

[24:05] watch it as regularly as I once I watched it weekly for like eight years and then I

[24:09] haven't watched it as regularly. So maybe. So what do we what do we like about the Bob's

[24:12] Burgers restaurant? You know what I like about Bob's Burgers? They've been they've been at

[24:15] it a long time, but they still manage to put a new special up on the board every week.

[24:21] And it shows that they care. Yeah. I mean, a regular menu stays the same, but they have

[24:25] that new special. That's a nice balance. Yeah. And it's usually timely. Yeah. Yeah. Honey.

[24:30] It's basically just burgers. But Bob clearly really loves burgers. He's focused on his

[24:35] core competencies. And, you know, that's the business. Well, there's passion as opposed

[24:40] to the bear where he has a passion for cooking, but he's trying to change the restaurant and

[24:45] yelling. That's true. Bob has a passion for cooking burgers and also not yelling. He's

[24:50] very quiet, as any John Benjamin voiced character would be is kind of, you know, under underemoting.

[24:57] But also that I feel like, yeah, he's just more comfortable in that space. You know,

[25:00] I'd rather go eat at Bob's Burgers than eat at the bear fancy or the bear beef sandwich

[25:06] or the bear, the animal movie. Yeah. I think Bob's Burgers are better than the original

[25:14] bear's beef. Yeah, I think I think the original beef sandwich is probably better than Bob's

[25:22] Burgers. I think the sandwich is probably better. But I'd rather sit in the Bob's Burgers

[25:25] than sit in the in the Mr. Beef and just hear them screaming at each other. Yeah, you can

[25:30] also sit in your car and get it to go. That's true. Yeah, I just did it. We're just walking

[25:34] down the street. You just walk down the beautiful Chicago street. Yeah. What what neighborhood

[25:40] in Chicago is that? Does that take place in? Grimsblow. You're you're a local. I am from

[25:47] Illinois. I'm from downstate. I've not actually spent a whole heck of a lot of time in Chicago.

[25:53] I do not know. OK. And what's your favorite style of Chicago hot dog? Chicago style. I

[25:58] do not like hot dogs. I'm sorry to the people of my state. Chicago style dog. They put a

[26:04] bunch of vegetables on it. So it's a seeded celery salt. They put celery, salted bun. Yep.

[26:11] Seeded bun is mustard. Is it side or is it top? What? Wait a minute. What I think this

[26:18] is less key to a Chicago dog, the cutting of the bun. I don't know, but it's mostly

[26:23] the toppings as well. I just don't like I don't like those hot dog buns that are cut

[26:26] on the top where you can never quite fit the hot dog all the way in it. Just pry it apart

[26:31] a little more, man. It's not my job to rip my to fit more of it in. And they also feature

[26:38] like sliced cherry tomatoes and a sport pepper sport. Yeah. What's a sport pepper? It's kind

[26:44] of like a pepperoncini. Yeah, it's too much for me. I'm, you know, my adopted home of

[26:50] New York. I prefer the New York style dog with some mustard and then maybe some sauerkraut

[26:56] or onions. Elliot, do you have a hot dog preference? I like I like ketchup and onions, maybe sauerkraut

[27:03] sometimes. I know a lot of people like ketchup on a hot dog. And I'm like, I don't care.

[27:07] You don't have to eat it like that's how I like to do what you want. No, I like ketchup

[27:10] on a hot dog, too. Yeah. Charlene, is that your your hot dog order? Nathan's ketchup.

[27:15] And then there's crinkle fries. Yeah, I feel like I feel like at this point, the hot dog

[27:21] is more of a an excuse to get crinkle fries. Yeah. And a little red fork. Yeah. Yeah. Yeah.

[27:27] Like you're a fucking sketch. Oh, we need that in our restaurant. A little red fork.

[27:30] Lower it. I'm into it. I'm into it. That's a German curry. What the food is that it should

[27:34] have a little plastic table just like inside a pizza box. Yeah. Tiny little table for every

[27:39] time I'd get one as a kid. I'm like, can I paint this for my Warhammer guys to sit

[27:43] around and eat pizza on a Warhammer pizzeria? Yeah. No, that'd be great. OK, let's wait.

[27:49] I know we're brainstorming restaurant concepts in the second half, but Warhammer pizzeria.

[27:53] Let's just put a pain in Warhammer pizzeria. Yeah, let's let's say that. What would the

[27:56] topics be? Well, once again, we're going to save that. Oh, I get too excited. I'm going

[28:02] to forget the rest of this. Probably like Goblin Guts or something. I don't know. So

[28:06] the bar ten forward owned by Guinan on the Star Trek Enterprise. Yeah, I love aliens

[28:14] in there. OK, I like that. If you go there, Guinan's going to give you some sort of, you

[28:19] know, wise counsel. Yeah, yeah. You got to have a good. Yeah, you got to have a good

[28:23] front man, although I feel like it's tough when what if you go there on one of the nights

[28:27] that Guinan's not working? You're going to be so disappointed. You came all the way across

[28:31] space and Guinan's not here. It's like going to Hinterland's on a day that Stuart's not

[28:36] here. Oh, here we go again. Time to roast Stuart. I like the idea that this is coming

[28:43] up because this fantasy Elliot came to Hinterland's looking for Stuart and he wasn't there. I

[28:49] just want to see my good friend Stuart. He flew across the country to try to contact

[28:54] him. In Stuart's defense, our bar is open for 16 hours a day, seven days a week. He

[29:00] can't possibly be there all of those hours. It's I try, you know. Now, so I think I think

[29:10] we're all in agreement. The best Star Trek is. Are we all in agreement? Star Wars? Dan's

[29:18] going to say Riker. Series or person? Because I I made this super clear. I like Star Trek

[29:24] is I like the brave new worlds that has the captain that everyone says has similar

[29:30] hair to you. Yeah, the one that everybody says is Stuart. Yeah, but in space, Anson

[29:35] Mount, I think his name. Yeah, well, I like quark. Sure does like quark. Like, oh, he's

[29:41] got some really interesting ideas for a small business owner. And I politics are real good.

[29:51] Can I choose Q the omnipotent trickster who doesn't really fit into the Star Trek universe

[29:55] at all? But I that I like the idea. I mean, you can obviously choose it. I would say.

[30:00] that uh as dan's shaking his head it means that you're you're incorrect okay what if i choose q

[30:06] the winged serpent is that a star trek okay sure it is a star trek thing you don't yeah it's because

[30:11] uh michael moriarty's in it and he's in star trek what about q from this last season of drag race

[30:18] okay uh i think you probably need to translate that for elliot and dan what's

[30:23] from the james bond movies yeah yeah desmond llewellyn in drag okay now now this this is

[30:31] there's a little outside the box but i think we might be able to get some ideas here

[30:36] central first half of this episode yes central perk from the episode from the show

[30:40] friends central perk what do we like about it now what i like as a patron is you can order

[30:46] one cup of coffee or zero cups of coffee and just hang out all day i don't like that as the owner

[30:51] well i don't know if you can clearly their favorite customers can and they get that same

[30:56] table whenever they want but if i walked into central perk would i would i be able to get a

[31:02] table or are these people just hanging out there yeah they sit on like they sit on that same couch

[31:07] all the time it's got to smell like their asses i mean also they all smell like someone's ass

[31:12] but they lay on their couch like they're in that house that's a public couch yeah but that's the

[31:16] thing is they take up a lot of space i feel like they're taking up way more space than a party of

[31:20] that size really should be at that table how are you five that they knew how to take up exactly the

[31:26] amount of space five people exactly take up just the 10 of us they knew exactly how much space

[31:31] they were going to take up a christian amount um charlene how do you feel about couches in uh

[31:39] public spaces i think they're gross okay interesting you knew that what about like

[31:45] overstuffed ones that have like lots of stuffing they're in like they're comfortable in theory

[31:52] they're kind of awesome like you make this coffee shop feel like a living room but like a bunch of

[31:58] people you don't know or spilling stuff and sitting on this piece of fabric and it's absorbing all the

[32:04] absorbees and yeah and so i i can't imagine that um monica would put her face on this public couch

[32:12] that's true very germaphobic and uh before we before we move on to the next half before we

[32:19] put a pin in this who is the best friends uh lisa kudrow phoebe okay interesting for the best

[32:27] friends yeah i mean i'd have to say i'd also have to say lisa kudrow like there's really no

[32:33] there's really no competition if we're if whether we're talking about the performers

[32:37] or the characters or the yeah or the friend yeah uh charlene do you do i'm partial i'm partial to

[32:43] uh rachel charles or rachel because of the haircut yeah yeah the rachel yeah i'm just

[32:49] partial to the haircut uh okay so we've all decided it's uh right now we're committed to who

[32:56] we will be in the next life who's yours oh uh i'm gonna say joey okay joey's one of them

[33:09] he's one of the friends thumbs up to that guy uh okay he hung out with a chimp

[33:19] in ed right is it ed yes it's a baseball baseball playing champ yeah what ed yeah and

[33:26] that starred matt leblanc as a non chimpanzee well it's not a chimp in friends it's uh

[33:34] chimpanzee a saturday morning cartoon show um but yeah it's like a monkey it's like a capuchin

[33:40] monkey right oh yeah i i don't know that much about monkeys wow and they wrote them why did

[33:46] you come on this podcast i told the guys you were you were gonna be a monkey expert i saw an ad for

[33:53] monkey expert and i was like yeah there's one named davy jones also on the brady bunch yeah

[34:05] which is also the name of a pirate and he was in a pirates of the caribbean with a monkey

[34:13] it all oh wow dan i think you proved the conspiracy

[34:17] uh the dots have been connected uh we're gonna take a brief break for a message from our sponsors

[34:30] people say not to judge a fish by its ability to climb a tree which is why here on just the

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[35:02] fun.org or wherever you get podcasts hey howdy everybody it's me producer alex aka

[35:15] pal dotty um i have a brand new album that drops today june 15th the davis mini is coming out

[35:22] and it will definitely be up right now for a listen and or a download on bandcamp and it's

[35:28] probably up on spotify and apple music it just sometimes it takes a little bit longer to get

[35:32] through their system so i i can't say for sure as i'm making this promo but it's probably up there

[35:38] so the new album is called i need some help and it's got some great tracks on it like this

[35:42] the title track i need some help which sounds like this

[35:45] i'm losing track of all my thoughts and it's too crowded in this world i'm on a sinking ship about

[35:50] a mile from shore and i think i might have parked right by where that tree fell and it's going all

[35:55] the hell man i need some help man i need some help man i need some help i woke up on my rooftop

[36:02] i need some help and there's a nice little bop on it called uh look bad feel bad

[36:16] i feel bad

[36:20] got a nice little groove to it and i got kind of a political anthem on there

[36:24] called netflix should be free

[36:33] there's also a real fun one on there called squirrel house

[36:46] house all that and more howl dotty i need some help available now wherever you get your music at

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[39:09] speaking of offer code flop the flop house is live in boston on july 26 2024 that is july

[39:19] 26 2024 at 7 pm wbur city space that's where we will be in boston july 26 2024 what we'll be

[39:31] talking about a movie a movie of some kind i don't think anyone will be surprised to learn

[39:36] we'll be talking about a movie still still thinking about it though uh but we'll have

[39:41] great presentations ahead of time we'll take some questions uh i think i mentioned before

[39:46] stewart did a presentation about cars in boston that really like i thought i was going to have a

[39:53] heart attack and die i was laughing so hard will that happen again who knows but you got to be

[39:58] there to see so

[40:00] That is, again, on July 26 of this year at 7 p.m. at WBUR City Space.

[40:07] If you want tickets, they are at fluffhousepodcast.com slash events.

[40:14] And we're back! Hooray!

[40:17] So we have done a whirlwind tour through bars and restaurants in movies and television

[40:23] as a way for us to familiarize ourselves with what bars and restaurants are.

[40:27] Oh, thank God.

[40:28] So today, what we're going to be doing, since this is our first meeting...

[40:31] We were figuring out what bars and restaurants are.

[40:35] Yeah, yeah.

[40:36] I think we figured it out.

[40:37] Based on our knowledge.

[40:38] Okay, okay.

[40:39] Obviously, that's how business meetings start.

[40:42] Yep.

[40:43] So what we're first going to do, so we have determined the name of our business,

[40:48] which is, of course, the Flophouse Bar and Grill.

[40:51] What about, like, the Flophouse Tavern?

[40:54] That's too bad, because it's already the Flophouse Bar and Grill.

[40:57] No, well, I guess I should have known it as I said earlier.

[41:01] So the Flophouse Bar and Grill.

[41:04] Now, let's talk about vibe and theme.

[41:08] What are we going for here, guys?

[41:09] What matches the Flophouse brand?

[41:14] What do you like in a restaurant?

[41:16] What do I like in a restaurant?

[41:18] What I like in a restaurant is a lot of dark woods and brass all over the place

[41:23] and newspapers on the wall, but I don't know if that fits the Flophouse theme.

[41:26] I'm an aging person whose hearing is getting worse.

[41:31] What I like in a restaurant often is sound baffling.

[41:34] Oh, yeah.

[41:35] And a lot of tapestries on the walls to absorb the sound.

[41:38] Loud music.

[41:39] Yeah, yeah, yeah.

[41:40] And rushes on the floor to absorb sound.

[41:42] Yeah.

[41:44] I think the two kinds of restaurants I really like are either ones with a lot of dark woods and brass everywhere

[41:49] or ones that are kind of like countertops, like real diner metal chairs, things like that.

[41:57] I don't know if there's a way – I guess I just contain multitudes.

[42:00] But I don't know if either of those is the right for the Flophouse, either a diner or a steakhouse essentially.

[42:03] Charlene, as our expert here, dark woods and brass and stuff, is that in our budget?

[42:10] One or the other, either dark wood or brass.

[42:13] Dark wood or brass.

[42:14] That's too bad.

[42:15] Everything is brass.

[42:17] We're going to be flipping and sliding all over the floor.

[42:20] Brass chairs and brass plates.

[42:21] Can we do like the Rainforest Café and have like fountains?

[42:27] How much money do we have?

[42:29] Yeah, I mean I think we can fund the budget.

[42:32] You're asking him what the budget is.

[42:34] Because I got excited about making a Rainforest Café.

[42:37] Yeah, yeah, yeah.

[42:38] So did you guys ever go to the Rainforest Café?

[42:41] Yes.

[42:42] I have been, yeah.

[42:43] My mother briefly owned stock in the Rainforest Café.

[42:45] Wow.

[42:46] She invested in the company.

[42:47] Did she get out before the crash?

[42:48] I don't think she did.

[42:49] Yeah, was she on the board of directors?

[42:51] Did she?

[42:52] We lost everything and that's why we lived under a bridge for a certain amount of time.

[42:56] Yeah, yeah.

[42:57] I've never been to a...

[42:58] I went to prom wearing a barrel.

[43:01] What's the whole deal there at a Rainforest Café?

[43:06] It's like eating in a rainforest.

[43:07] Just some animatronics.

[43:08] Sounds like rain.

[43:09] Yeah, but are you eating like jungle animals?

[43:11] It's like a mist at one point, right?

[43:12] It's like hamburgers and salad.

[43:13] The same kind of stuff you get in any sort of restaurant that's like...

[43:16] It's not really about the food.

[43:17] It's more about like looking at stuff.

[43:18] Oh, yeah.

[43:19] Okay.

[43:20] It's like a hard rock café.

[43:21] Yeah, like a hard rock.

[43:22] Rainforest instead of rock.

[43:24] I'm really glad that you brought up hard rock café.

[43:26] Or Planet Hollywood instead of movies, it was nature.

[43:28] Yeah.

[43:29] I'm really glad we're talking about Planet Hollywood and hard rock café.

[43:33] Because I really feel like this is where the Flophouse Bar and Grill needs to go.

[43:37] The direction we need to go.

[43:38] We need...

[43:39] We need memorabilia is what you're saying.

[43:41] Memorabilia.

[43:42] Okay.

[43:43] We need like pieces of like the underpants that you guys wore to your last live show.

[43:47] I mean...

[43:48] Yes.

[43:49] Hinterland's Bar already has Flophouse memorabilia on the walls.

[43:53] That's kind of true.

[43:55] Hinterland's has kind of become the Planet Hollywood for the Flophouse.

[43:58] When my parents came to town and we stopped briefly at Hinterland's, I basically just

[44:04] like went around and like pointed to the walls where there were podcast posters.

[44:08] I'm like, look, that's my name.

[44:10] Okay, let's go.

[44:11] And now you don't have to bring them to your apartment.

[44:13] Exactly.

[44:14] See how convenient that is.

[44:15] Dan, was it weird for them to eat...

[44:16] Was it weird for them to have a drink in a bar that was not patronized by a fictional

[44:19] British detective?

[44:21] So some backstory to this.

[44:24] In England, in Oxford, I did a presentation partly about what big Anglophiles my parents

[44:30] are and how my mom, when she was...

[44:33] They go to Oxford all the time.

[44:35] Not all the time, but they've been there several times.

[44:37] And they're like, you should go to this pub.

[44:40] This is where Inspector Morse drinks.

[44:42] I'm like, okay, great.

[44:43] A fictional detective.

[44:44] Yeah, did you see his ass?

[44:46] I did not see a fictional detective, Inspector Morse or Inspector Lewis, for that matter.

[44:50] Neither of them.

[44:51] Were there asses?

[44:52] Yeah.

[44:53] No.

[44:54] Okay, so I think we know we want to do that kind of a thing.

[44:59] That kind of a thing.

[45:02] I swear I was clear about this with my mom.

[45:05] Yes, you were.

[45:06] That thing, that thing, that thing.

[45:09] So cases of memorabilia.

[45:11] It could be flop house memorabilia.

[45:12] It could be bad movie memorabilia.

[45:13] I also want to get...

[45:14] The Theodore Rex costume.

[45:16] This is going to be a little bit...

[45:18] Well, we haven't even done an episode on Theodore Rex, so that would be kind of wild, but that's

[45:22] fine.

[45:23] Then the Browns costume.

[45:24] It's inspirational.

[45:25] Thank you.

[45:26] Well, we would get the fucking bust of John Voight from Bratz.

[45:29] That's the obvious piece of memorabilia.

[45:31] Do we have like a...

[45:33] Oh, I forgot what it's called.

[45:35] A mascot?

[45:36] Like a Grimace?

[45:37] Oh.

[45:38] We have a Grimace, guys.

[45:39] Yeah, I think Grimace is considered the mascot of McDonald's.

[45:42] The Flop House has a mascot.

[45:45] It's called the Flop House House Cat.

[45:46] Okay.

[45:47] So, of course, there would be a guy dressed up as the Flop House House Cat, and he'd be

[45:50] riding on the half pipe inside the restaurant.

[45:53] Cases over, hug little kids.

[45:56] Also give uncomfortably long hugs to any young women that are there.

[46:01] We'll have to tell them to please stop doing that.

[46:04] Or we could have a cat dressed like a man.

[46:10] Okay, I'm actually into this too.

[46:12] Yeah.

[46:13] So like a real cat.

[46:14] Like a real cat, but dressed like a man.

[46:17] So like pants with a hole for his tail to see through?

[46:21] Yeah.

[46:22] And like a shirt?

[46:23] Yes.

[46:24] Like a Hawaiian shirt?

[46:25] With a tie?

[46:26] Yeah.

[46:27] I mean, it depends on what our theme night is.

[46:30] Like if we're having a Hawaiian night.

[46:31] Oh, so he'd change his outfit.

[46:33] So that's our version of the Bob's Burgers specials is what outfit the cat is wearing.

[46:38] Could we have three animatronics?

[46:41] A tie-in.

[46:42] Like one of each of us, and we sing songs like Go Biz Pizza?

[46:45] Yeah, put us on a little show.

[46:46] We're essentially recreating Chuck E. Cheese.

[46:48] This is convergent evolution, but it's just a Flop House version of Chuck E. Cheese.

[46:52] Every ride we're on eventually becomes Chuck E. Cheese.

[46:54] Yeah, that's the thing.

[46:55] That's the way of technology cyclical, right?

[46:59] Yep.

[47:00] Animatronic bands are going to come back in a big way.

[47:03] Ever since they put those animatronic bands into Eleven Madison Park,

[47:06] it just proves that all restaurants eventually become Chuck E. Cheese.

[47:09] Now, I heard that they were doing away with the animatronic stuff from Chuck E. Cheese

[47:13] because they're like, kids just want to look at screens.

[47:15] So does that mean we could get those shits for cheap?

[47:18] Oh, people do, and they like reprogram them.

[47:21] It's like a whole like weird hobby.

[47:23] I mean, I say weird.

[47:25] Very judgy, Dan.

[47:27] For God's sake, if I, you know, heaven knows,

[47:30] if I was the sort of person who had all the money in space,

[47:33] I would have a weird animatronic robot that sang.

[47:38] And Audrey's like, you keep mentioning this friend that I've never met,

[47:42] and Dan's like, uh, me and Chuckie are always hanging out.

[47:46] I can hear the friend talking to you in the other room,

[47:48] but when I open the door, there's just a curtain.

[47:50] I don't understand.

[47:51] You keep saying something about you won't follow its directions to kill,

[47:54] but that can be nervous.

[47:56] Dan, I'm going to set aside the fact that when you said,

[47:58] if I had all the money in space,

[48:00] I thought you said all the money in space.

[48:02] And I wanted to be like, Dan, I hate to break it to you.

[48:04] There's no money in space.

[48:06] There's got to be some minerals out there that are worth something.

[48:08] You have meteors and shit.

[48:10] It's valuable resources, but it's not like you can,

[48:12] you have to mine those, bring them back.

[48:14] Like coins?

[48:15] You just can't crack them open and find change inside.

[48:18] Do coins never fall out of astronauts' pockets while they're zooming around?

[48:22] That's actually a really good point.

[48:24] When they go on the moon, it falls out of their pockets,

[48:27] because the moon is famously full of heavy gravity.

[48:30] Yeah.

[48:31] No, they're just floating around.

[48:33] I'm willing to bet that nobody is carrying small change in space.

[48:37] Okay.

[48:39] Well, you're at the fucking spaceport,

[48:41] and you buy something with your bills.

[48:43] Yeah.

[48:44] And then they give you change back, and you're like,

[48:46] what the fuck am I going to do with this?

[48:48] And you're like, am I going to donate it to troops?

[48:50] I don't know.

[48:51] If it's all, literally all the money in space,

[48:53] you scrounge up a couple of bucks.

[48:55] Okay, but animatronics.

[48:57] Let's get back to that.

[48:58] Okay, we've got all the money in space.

[48:59] We can buy these animatronics.

[49:00] But you're at the spaceport, and they give you your change.

[49:02] And you're like holding on to it.

[49:04] And there is a little cup, and it's like, donate for the troops.

[49:06] And you're like, yeah,

[49:07] but are they really going to give this money to the troops?

[49:09] And also, I guess I approve of the Starship Troopers' fight against the bugs,

[49:14] but I don't appreciate the tactics that they're using.

[49:17] Yeah, they're like a little too Nazi-like for my taste.

[49:20] Yeah, how do I support the troopers without supporting the war?

[49:23] You can't control where your taxes go.

[49:25] That's the thing.

[49:26] Some of us are going to go to the vote.

[49:28] And how mad do you think Guinan would be if to get rid of some of that change,

[49:32] someone tipped in change instead of tipping with bills?

[49:35] Would she be mad about that?

[49:37] Char, what's your experience with getting tipped in change?

[49:39] I do not care for it.

[49:41] Okay.

[49:42] Have you ever been tipped in change before?

[49:45] I mean, if I'm tipped, like, $5.25, that's fine.

[49:51] But if you're giving me, like, the quarter?

[49:53] Uh-huh.

[49:54] Here's a question.

[49:55] Start rolling.

[49:56] If someone's tipping you, would you rather have $5.25?

[50:00] or $5.25?

[50:04] I mean, sure, I'd rather have $5.25.

[50:06] No, I'm just curious.

[50:07] I'm curious if there's a point at which it's just like, I just don't want the coin, you

[50:12] know?

[50:13] Yeah.

[50:14] Now, would you rather be tipped by one duck the size of a horse or by 100 horses the size

[50:18] of ducks?

[50:19] That's actually a good question, Shirley.

[50:20] Oh, man, that is a really good question.

[50:24] I feel like, wait, 100 ducks that look like a horse?

[50:28] Yeah.

[50:29] I mean, you know what?

[50:30] Never mind.

[50:31] Sure.

[50:32] Change for a big time.

[50:33] 100, right?

[50:34] Because it's like 100 people, so like...

[50:35] It's like a dollar a duck.

[50:36] Yeah, exactly.

[50:37] Yeah, but they're just sharing one drink because they're so small.

[50:38] And 100 straws?

[50:39] Yeah.

[50:40] What about the turtles?

[50:41] I'm just assuming that the more patrons, the more tip.

[50:42] Because no matter how big that duck is, like, they're not necessarily going to tip more

[50:43] on the drink.

[50:44] Oh, no.

[50:45] That duck's, like, too scary.

[50:46] But what if it's Scrooge McDuck?

[50:47] He doesn't tip at all.

[50:48] Yeah.

[50:49] Yeah.

[50:50] Yeah.

[50:51] Yeah.

[50:52] Yeah.

[50:53] Yeah.

[50:54] Yeah.

[50:55] Yeah.

[50:56] Yeah.

[50:57] Yeah.

[50:59] Yeah.

[51:00] Yeah.

[51:01] The what?

[51:02] Scrooge McDuck.

[51:04] No.

[51:05] Scrooge McDuck.

[51:06] He would reach into the tip jar while you weren't looking and pull money.

[51:08] Yeah.

[51:09] Yeah.

[51:10] And he would be like, everything's so expensive here.

[51:12] Why are they charging so much?

[51:13] I can make this at home for much less money.

[51:16] Yeah.

[51:17] He'd tip you the moth that comes out of his coin purse.

[51:20] Tell Tigger, don't let in Scrooge McDuck.

[51:22] Yeah, yeah.

[51:23] I'll write that down.

[51:24] I'll write that down.

[51:25] That's good advice.

[51:26] That's good advice.

[51:28] Yeah.

[51:29] Yeah.

[51:30] It says, do not let this duck in.

[51:31] Do not serve.

[51:32] You should have that.

[51:33] You should have that.

[51:34] At either Hinterland's or at Middy's.

[51:35] Do not serve with Scrooge McDuck.

[51:36] Just do not serve with Scrooge McDuck up behind the bar.

[51:37] Yeah.

[51:38] Mm-hmm.

[51:39] So, now that we have a kind of understanding as to what our vibe is going to be like.

[51:48] Sure.

[51:49] Yeah.

[51:50] Definitely.

[51:51] Let's talk cuisine.

[51:52] Okay.

[51:53] Okay.

[51:54] I know we're mainly a bar first.

[51:55] That was my question.

[51:56] Yeah.

[51:57] I mentioned it's bar and grill.

[51:58] And you know what?

[51:59] Every place needs a little bit of food.

[52:00] You need nibbles these days.

[52:01] I'm going to go out on a limb and I'm going to say French fries.

[52:05] Okay.

[52:06] So, we definitely have to eat French fries.

[52:09] So, what kind of food do you like to eat in a restaurant, Charlene?

[52:13] What?

[52:14] Plain.

[52:15] Plain.

[52:16] Oh, yeah.

[52:17] Just regular.

[52:18] Regular.

[52:19] Something plain and regular.

[52:20] Regular.

[52:21] Okay.

[52:22] So, you eat the same way that my five-year-old eats.

[52:23] Uh-huh.

[52:24] Sure.

[52:25] Yeah.

[52:26] I like French fries.

[52:27] I think French fries are great.

[52:28] Except, if we're going to have French cooking, we're going to need a French chef.

[52:29] Oh, French chef.

[52:30] That means having a guy with rat in his hair.

[52:31] Yes.

[52:32] Good point.

[52:33] And I don't want a guy with rat in his hair in the kitchen.

[52:34] French toast.

[52:35] Yeah.

[52:36] Yeah.

[52:37] Yeah.

[52:38] All right.

[52:39] So, it all came around.

[52:40] All right.

[52:41] No French fries.

[52:42] What's the highest profit margin on?

[52:43] Like, I don't know.

[52:44] Yeah.

[52:45] Popcorn?

[52:46] You just sold some saltines or something?

[52:47] Saltines.

[52:48] Like what?

[52:49] Oh, like what's the bar?

[52:50] McSorley's?

[52:51] Oh, that bar that is.

[52:52] Yeah.

[52:53] Where they serve.

[52:54] Saltines and sardines.

[52:55] Yeah.

[52:56] They serve like a sleeve of saltines.

[52:57] Saltines.

[52:58] Sliced onions and some beer cheese.

[52:59] Yeah.

[53:00] Do they have beer cheese?

[53:01] Yeah.

[53:02] Yeah.

[53:03] Yeah.

[53:04] It's like, it's like horseradish, beer, and cheese.

[53:05] Like, blended in a.

[53:06] Their slogan is.

[53:07] Okay.

[53:08] You're going to smell when you leave.

[53:09] Hey, it's been working.

[53:10] They've been open for 160 years or something.

[53:11] Yeah.

[53:12] I mean.

[53:13] They're not wrong.

[53:14] No, wait.

[53:15] Actually, wait.

[53:16] They don't do that.

[53:17] They do slices of cheese, of cheddar cheese, and then they do just their mustard.

[53:18] Right?

[53:19] Their super spicy mustard.

[53:20] Oh.

[53:21] Yeah.

[53:22] I mean.

[53:23] Yeah.

[53:24] It works.

[53:25] They get away with just serving slices of mild cheddar cheese and really upcharging that.

[53:26] That will make a lot of money off of it.

[53:27] Yeah.

[53:28] What about the bathrooms?

[53:29] Okay.

[53:30] We haven't talked about.

[53:31] We've talked about bodies.

[53:32] If we're feeding people only cheese, I feel like we might have a bathroom situation.

[53:33] So, we're going to need a bathroom attendant, right?

[53:34] Oh, yeah.

[53:35] Of course.

[53:36] Okay.

[53:37] I mean, that could be rabbit stuff.

[53:38] And a wiper.

[53:39] That could be.

[53:40] That does feel like rabbit stuff.

[53:41] Yeah.

[53:42] Yeah.

[53:43] Yeah.

[53:44] Yeah.

[53:45] Yeah.

[53:46] Yeah.

[53:47] Yeah.

[53:48] Yeah.

[53:49] Yeah.

[53:50] I mean, I feel like rabbit's job.

[53:51] Yeah.

[53:52] Or Eeyore.

[53:53] Eeyore seems like he would put up with being a bathroom attendant.

[53:54] Yeah.

[53:55] Eeyore.

[53:56] You gotta go.

[53:57] You gotta ice up those urinals.

[53:58] Right?

[53:59] Now, why do they ice up those urinals?

[54:00] Sure.

[54:01] Why do they ice up urinals?

[54:02] I have no idea.

[54:03] I think it's because it looks cool.

[54:04] It definitely.

[54:05] I mean, it is.

[54:06] I can't speak for you guys.

[54:07] Does it help the smell?

[54:08] There is something very satisfying about shooting a hot stream of urine at ice and watching

[54:12] it melt.

[54:13] It is satisfying.

[54:14] It feels like you have some control over the world.

[54:15] I feel like maybe.

[54:16] And power over reality.

[54:17] Yeah.

[54:18] I feel like you're unleashing the basic forces of physics through your penis.

[54:22] My superpower is I can melt things with my urine.

[54:27] I have a theory.

[54:29] I think it's to give you guys something to aim at so that you're not pissing all over

[54:32] the floor.

[54:33] They definitely do that.

[54:34] They put those like fly decals into urinals so you can aim at it.

[54:37] And I don't like that because I don't want to be peeing on a fly.

[54:39] That seems cruel.

[54:40] You know?

[54:41] But it's not a real fly.

[54:42] No, but still.

[54:43] Is it a real fly?

[54:44] They like catch a fly and stick it on the.

[54:45] It's like when you go to a shooting shooting range and they're like, do you want like a

[54:49] blank target to shoot at or this giant fly creature and you're like, give me the blank

[54:54] one.

[54:55] I don't want to shoot this fly.

[54:56] I hurt that innocent fly creature.

[54:57] This Jeff Goldblum fly creature.

[54:59] Yeah.

[55:00] That would be a pretty niche like shooting shooting gallery target.

[55:05] Yeah.

[55:06] I think you would.

[55:08] Not a lot of people are going and asking for the man fly.

[55:10] Although I feel like that's a pretty appropriate like you don't have to feel bad for doing

[55:14] it.

[55:16] He's a monster.

[55:17] Well, I mean, I wouldn't say it's more than he wants to put out of his misery at that

[55:20] point.

[55:21] Yeah, that's true.

[55:23] And you're helping as opposed to the as opposed to the hoodlum targets, which I don't like

[55:28] so much.

[55:29] Yeah.

[55:30] Those or.

[55:31] Yeah.

[55:32] Or former presidents or all the other horrible shit that people.

[55:34] Yeah.

[55:35] Or the one where it's like it's like Lady Liberty holding a baby.

[55:37] I don't want to shoot at that.

[55:38] Don't give me that.

[55:39] In the shooting range.

[55:40] Yeah.

[55:41] That feels weird.

[55:43] I mean, honestly, it's very weird that anyone at a shooting range would pick that one.

[55:47] Yeah.

[55:48] Or that one where that one where Barney Rubble is holding a box cutter to Wilma's neck.

[55:52] And you're like, what the fuck?

[55:53] I got to shoot my best friend.

[55:54] Yeah.

[55:55] It's a tragic situation.

[55:56] I somehow find that more upsetting than if it was porn depicting Barney Rubble.

[56:04] OK, so let's get back to food, everybody.

[56:08] So are we talking are we going to be one of those places that gives you a free pizza every

[56:12] time you order a beer?

[56:13] Every time?

[56:14] Every time.

[56:15] How big is this?

[56:16] Am I made of pizza?

[56:17] Pizza is a loss leader at this point.

[56:18] Heavy loss leader.

[56:19] No.

[56:20] So if it's the Flophouse restaurant, obviously we should throw in some of our favorites.

[56:26] So like Dan's boy bait would be in the dessert.

[56:28] Famous blueberry boy bait.

[56:29] Elliot's fried chicken.

[56:30] Yeah.

[56:31] What would we call Elliot's fried chicken?

[56:33] Would it be like Elliot's finger licking fried chicken dinner?

[56:37] I think you got it.

[56:40] Yeah.

[56:41] Do we offer a prize for whoever can get their bones the cleanest?

[56:47] Yeah.

[56:48] Yeah.

[56:49] What do they actually like?

[56:50] Do they get a free meal?

[56:51] They clean that shit.

[56:52] Yeah.

[56:53] Yeah.

[56:54] You get you call it like Elliot's bone crunching, gristle sucking fried chicken.

[56:57] Yeah.

[56:58] Yeah.

[56:59] And of course, we'll sell Stewart's plastic tubs of nuts and fruit.

[57:04] I mean, you need to have fucking Abbey's, right?

[57:10] A great app when you're out drinking.

[57:13] Just a tub of nuts and fruit.

[57:15] Yeah.

[57:16] Yeah.

[57:17] You want a smoothie outside of the almonds.

[57:18] Drink it out of this takeout container.

[57:21] Yeah.

[57:22] Yeah.

[57:23] Well, yeah.

[57:24] Drink it.

[57:25] Drinking everything.

[57:26] The bear style out of a giant plastic cork container.

[57:27] Dan, I think maybe.

[57:28] Are you bringing fresh baked bread to the restaurant bar?

[57:31] I guess I gotta.

[57:32] Yeah.

[57:33] I guess I'm committed now.

[57:35] Yeah.

[57:36] I mean, I feel like baked goods is a key component.

[57:38] Yeah.

[57:39] What kind of baked goods are you serving?

[57:40] Kind of like what?

[57:41] Parker rolls or something?

[57:42] Or.

[57:43] Oh, those are good.

[57:44] Parker rolls.

[57:45] Peter Parker rolls.

[57:46] Have you made.

[57:47] Have you made.

[57:48] Peter Parker rolls.

[57:49] It's a responsibility.

[57:50] Yeah.

[57:51] Have you made Parker Brothers rolls before?

[57:52] They got a little spinner on the top so you can tell me how many of them you're going to

[57:54] eat.

[57:55] Yeah.

[57:56] I'll sell my famous zucchini bread as eaten by Jon Stewart.

[57:59] And I'll say.

[58:00] Yeah.

[58:01] Wow.

[58:02] Not this piece.

[58:03] Not this piece.

[58:04] Other.

[58:05] Past zucchini bread.

[58:07] This zucchini bread's great grandfather was eaten by Jon Stewart.

[58:10] Yeah.

[58:11] What food am I known for eating?

[58:12] Yeah.

[58:13] What food are you known for eating?

[58:14] I don't think I'm known for eating a food.

[58:15] Outside of bread.

[58:16] Oh, yeah.

[58:17] Bread.

[58:18] Not a lot of people.

[58:19] Plain noodles with a little bit of butter.

[58:20] It has a song already.

[58:21] Yeah.

[58:22] There's already a song.

[58:23] Not a lot of people are known for eating specific foods.

[58:24] I have fried chicken.

[58:25] The Ninja Trolls have pizza.

[58:26] Oh, they're known for eating pizza?

[58:27] Yeah.

[58:28] Yeah.

[58:29] Yeah.

[58:30] Yeah.

[58:31] Yeah.

[58:32] Yeah.

[58:33] Yeah.

[58:34] Yeah.

[58:35] Oh, they're known for eating pizza?

[58:37] But they're turtles.

[58:38] Turtles don't eat pizza.

[58:39] Yeah.

[58:40] They can't process.

[58:41] You must be mistaken.

[58:42] They eat like lettuce.

[58:43] You're right.

[58:44] I forgot.

[58:45] You're right.

[58:46] The Ninja Turtles are famous for eating lettuce.

[58:47] Also, ninjas are not known for eating Italian food, right?

[58:49] I thought.

[58:50] They're also not known for being turtles.

[58:52] Or mutants.

[58:53] This whole thing's unraveling.

[58:54] Or teens for that matter.

[58:55] I mean, some ninjas probably were teens but by and large.

[58:58] You'd have to be the Motown of being a ninja to be that good as a teen.

[59:03] Yeah.

[59:04] You'd have to be Salieri of being a ninja.

[59:05] Yeah.

[59:06] You work hard but you just can't get it done.

[59:07] Yeah.

[59:08] Yeah.

[59:09] But I'm a fucking A-plus hater.

[59:10] So, now that we've decided on the menu, that we finalized our menu, no questions asked.

[59:17] The bear, get the fuck out of here.

[59:19] It's time for us to do one final pass on our cocktail menu.

[59:23] And now normally when, you might think, let's be like super mixologists and sit down and

[59:29] carefully measure everything and come up with some originals.

[59:33] That's bullshit.

[59:34] Let's just do riffs on classics.

[59:35] Okay?

[59:36] Okay.

[59:37] We're going to take some classic cocktails and just rename them.

[59:39] Okay.

[59:40] Dan Hatton.

[59:41] Dan Hatton.

[59:42] Dan Hatton.

[59:43] You already did it.

[59:44] Dan Hatton's even better.

[59:45] I was going to suggest the Dr. Manhattan, which is a Manhattan that Dan dips his penis into.

[59:49] After a mania, it blew.

[59:50] So, like, if we were to put.

[59:51] Yeah.

[59:52] After a mania, your penis blew.

[59:53] Yeah.

[59:54] If we were to put a daiquiri on the menu, what would we call our, the Flophouse official daiquiri?

[1:00:00] The Snackery, and it's got chips in it.

[1:00:02] Okay, that's not bad.

[1:00:07] The Dack Shepherdery, and it's...

[1:00:10] Was Mariel Hemingway ever in one of our bad movies?

[1:00:13] It could be the Mariel Hemingway Dackery, but I don't think we covered any of her work.

[1:00:18] Okay, let's put a pin in Dackery. What about a Bloody Mary?

[1:00:21] What will the Flophouse Bloody Mary be, and what additional garnish will we throw on top of it?

[1:00:27] An entire roast pheasant?

[1:00:30] Probably an entire roast pheasant, yeah, that sounds good.

[1:00:33] I would like to, just to cross-promote, I'd call it the Bloody Harry, as a tie-in with my character Maniac Harry from the Maniac of Maniac.

[1:00:41] You wrote a comic book?

[1:00:43] I did, although if it's called Bloody Harry, people will think it's Debbie Harry as a serial killer, which would be cool, but it's not Flophouse-related.

[1:00:53] And also, you might get worried that people will think there's hair in the cocktail.

[1:00:57] Yeah, Bloody Harry wouldn't sound very good.

[1:00:59] Maybe it's like a long garlic bread just stuffed into it, that's the garnish?

[1:01:05] I was thinking there will be Bloody Mary.

[1:01:09] Oh!

[1:01:10] I know a movie, you guys.

[1:01:12] What about the Bloody Mankey?

[1:01:14] Oh, yeah, that's better.

[1:01:17] What's going to be the garnish in the Bloody Mankey?

[1:01:21] That's a good question, something that is pretending to be much younger than it actually is.

[1:01:26] Like a pickle?

[1:01:29] That's pretty good.

[1:01:32] Okay, we've got a couple more and we're going to wrap this up, since this menu is coming together.

[1:01:38] We have a Dan Hatton, we have a Bloody Mankey.

[1:01:41] What about a Grasshopper?

[1:01:43] Char, can you describe a Grasshopper to Elliot, who's never drank one before?

[1:01:48] Grasshopper is made with white creme de cacao and green creme de menthe.

[1:01:55] Oh, that's where the Grasshopper part comes in.

[1:01:57] Yes, those are the flavors.

[1:01:59] It's minty and sweet and creamy.

[1:02:01] Flavor profile, yes.

[1:02:03] Sweet and creamy, like a Grasshopper.

[1:02:05] Yes, exactly.

[1:02:07] I only know about Grasshoppers from the joke about them, so it is good to know what's actually in it.

[1:02:11] What's the joke?

[1:02:12] That a Grasshopper walks into a bar and the bartender says, we've got a drink here named after you.

[1:02:16] And the Grasshopper goes, really, you've got a drink named Murray?

[1:02:18] Oh, shit.

[1:02:20] It's an old joke, yeah.

[1:02:21] So maybe we'll just call it Murray.

[1:02:24] Okay.

[1:02:26] So we're talking about a minty, creamy cocktail.

[1:02:31] What is minty and creamy and Flophouse related?

[1:02:38] A Househopper?

[1:02:40] Okay.

[1:02:42] A Grasshauser?

[1:02:44] Like a Kermit the Frog or something?

[1:02:47] Kermit the Frog or something.

[1:02:49] He's green and minty.

[1:02:51] He is green and minty.

[1:02:53] I presume.

[1:02:55] You'll have to ask his piggy to find out.

[1:02:58] Yeah.

[1:03:00] And if he has teeth, it would be very alarming because he is a frog.

[1:03:03] That's true.

[1:03:04] They don't have them usually.

[1:03:05] A felt frog.

[1:03:06] Do Grasshoppers have teeth?

[1:03:07] No.

[1:03:08] They're like mandibles or some shit.

[1:03:10] So we've decided it's called the, what, Kermit the Frog?

[1:03:14] Kermit the Frog or something, yeah.

[1:03:18] And our final cocktail, you've got to have a hot cocktail.

[1:03:20] You need a hot drink these days.

[1:03:22] Let's do a play on an Irish coffee.

[1:03:26] Okay.

[1:03:28] So that's a coffee with a shamrock shape poured into it, right?

[1:03:30] Yep, and in this case, I'm going to suggest we tip our hat to a little movie starring Jamie Dornan.

[1:03:37] And we throw a little bit of honey in there.

[1:03:41] Oh, because he was a bee.

[1:03:43] And some thyme.

[1:03:45] And a spring of thyme, and we call it the Wild Mountain Thyme.

[1:03:49] Oh, man, we nailed it.

[1:03:51] Okay, so I feel like this is a pretty good meeting.

[1:03:53] I've already taken money out of your accounts to pay for this meeting.

[1:03:58] I'll be talking to my bank about that.

[1:04:00] And to pay for our bar expert.

[1:04:03] Speaking of bar expert, Charlene, do you have anything you would like to promote?

[1:04:07] Depending on when this comes out, we have our pride party.

[1:04:13] Friday at Minnie's.

[1:04:15] We had our pride party, and it was awesome.

[1:04:20] Yeah, that's what I like to hear.

[1:04:22] But, you know, come to Minnie's, come to Hinterland's.

[1:04:25] Stuart won't be there.

[1:04:27] Maybe.

[1:04:29] Probably not.

[1:04:31] So this has been a Flop Ass Minnie.

[1:04:33] You heard some ideas.

[1:04:34] You cannot steal them.

[1:04:35] They are all legally our ideas.

[1:04:37] We'll be back next week talking about a movie of some type.

[1:04:40] Kind of like what we did today, but more focusing on the movie.

[1:04:44] And less talking about restaurant ideas and mall activities.

[1:04:47] Slightly less completely chaotic.

[1:04:49] Okay.

[1:04:51] I take that as a compliment, Dan.

[1:04:53] So for the Flop House, this is for the Flop House, a podcast on the Maximum Fun Podcast Network,

[1:05:00] where you can hear plenty of other good podcasts.

[1:05:02] And this specific podcast has been produced by Alexander Smith, who does a great job.

[1:05:07] You can find him as HowlDotty on various social media, and I believe he has a new album out.

[1:05:11] But for the Flop House, I've been Stuart Wellington.

[1:05:14] I've been Dan McCoy.

[1:05:16] I've been Elliot Kalin.

[1:05:18] I've been Charlene Wellington.

[1:05:20] Okay, bye.

[1:05:22] Bye.

[1:05:28] Maximum Fun.

[1:05:29] A worker-owned network.

[1:05:31] Of artist-owned shows.

[1:05:32] Supported.

[1:05:33] Directly.

[1:05:34] By you.

FH Mini 105 - The Flop House Bar & Grill

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