Speaker 1: And welcome to Cindy Stumpo Toughest Nails on WBZ, and
Speaker 1: I'm here tonight with Sammy and I'm also here with
Speaker 1: the owner of Wicked Craft Company.
Speaker 2: Right, that's correct.
Speaker 1: What your name?
Speaker 2: My name's Steve, Steve Bisson. I'm the owner and operator,
Speaker 2: so I run Wicked Craft as the general manager as well.
Speaker 1: Okay, what is wicked Craft, Buddy.
Speaker 2: Wicked Craft is it's Kraft Cocktails, craft beer, and all
Speaker 2: the food comes out beautifully presented and crafted. But the
Speaker 2: wicked is everything we do is kind of over the top,
Speaker 2: very big, big day party brunches Saturday and Sunday. All
Speaker 2: the food and all the drinks are presented, and there's
Speaker 2: a lot of lights and energy inside the place, so
Speaker 2: a big atmosphere.
Speaker 1: So what is it a restaurant, bar, restaurant?
Speaker 2: I would call it a lounge. It's definitely a restaurant,
Speaker 2: you know, five to nine and then nine o'clock. Turn
Speaker 2: the week we turned the lights down and the music up.
Speaker 2: And on the weekends Saturday brunch and Sunday brunch, the
Speaker 2: music's up immediately. A lot of energy, but great kind
Speaker 2: of more breakfast style food. So it's kind of a lounge.
Speaker 2: I would call it a little bit of a mix
Speaker 2: between kind of bar and restaurant.
Speaker 1: And the location is we.
Speaker 2: Have fifty four Salem Street, very first restaurant on Salem
Speaker 2: Street in the North End, next to Chase Bank.
Speaker 1: So now let me ask you a question. Did you
Speaker 1: grow up down the North End or do you just
Speaker 1: pick that location?
Speaker 2: I did not grow up in the North End.
Speaker 1: I grew up you know of Italian? Are you telling?
Speaker 2: I'm a little bit of a mix of everything, so
Speaker 2: small percentage Italian, not enough to call myself Italian.
Speaker 1: Though, Okay, so we can't give you enough of that,
Speaker 1: but it's okay.
Speaker 2: I grew up just south of the city Deadam Westwood line.
Speaker 2: But I've been working in the city close to the
Speaker 2: last ten years.
Speaker 1: So you're a dead and Westwood boy on the border.
Speaker 1: So were joined up at school.
Speaker 2: I went to Saverian Brothers.
Speaker 1: Fortunate enough to go Severian and.
Speaker 2: My father went there to forced me to go. He
Speaker 2: said that kind of changed his life, and he was
Speaker 2: adamant that I go, whether I liked it or not,
Speaker 2: so it ultimately I did. I met some of my
Speaker 2: best friends, I learned a lot, and yeah, I can't complain.
Speaker 2: I'm very fortunate to have had the opportunity.
Speaker 1: So okay, and you're how old now?
Speaker 2: I just turned thirty in February.
Speaker 1: Wow, year old and this is your first restaurant.
Speaker 2: It's my first restaurant.
Speaker 1: Yes, and you opened it how long ago?
Speaker 2: December seventh to twenty twenty one. We just celebrated three
Speaker 2: years you.
Speaker 1: Opened the congratulations right, So you opened up right in.
Speaker 2: COVID coming out of it and I time, did I
Speaker 2: think perfectly? We got a couple months of restrictions.
Speaker 1: Oh yeah, yeah, it's still the out you had the
Speaker 1: outdoor seating and all that.
Speaker 2: We got that the first year and they did not
Speaker 2: give that to us again in the north.
Speaker 1: Yeahsho yeah. Christian Silvestri, all those guys, do you have
Speaker 1: a restaurant background.
Speaker 2: It's a funny story. I kind of did everything, you know, reverse,
Speaker 2: instead of getting all the experience first, I got a
Speaker 2: lot of education. Was fortunate enough to get my undergraduate
Speaker 2: degree at Loyal University in PR and advertising. I minored
Speaker 2: in marketing, and then I came back home and I
Speaker 2: wanted to get my master's degree and I went to
Speaker 2: Berkeley's Business program in Valencia, Spain, and got a degree
Speaker 2: in Global Entertainment and music business, so I kind of
Speaker 2: thought I wanted to manage artists. I'm very passionate about
Speaker 2: music and entertaining and bringing people together, and I thought
Speaker 2: that that was kind of where my career path lied.
Speaker 2: But I came back from that and realized that the
Speaker 2: live space is more where my you know, passion lies.
Speaker 2: Growing up, I was always organizing parties in high school
Speaker 2: and college, making sure we had big speakers and a
Speaker 2: good guy to grow ratio and people were going to
Speaker 2: show up. And I really get a lot of enjoyment
Speaker 2: of off of seeing people having fun and enjoying kind
Speaker 2: of an atmosphere together. And so I realized that instead
Speaker 2: of just music, kind of the whole scene of creating
Speaker 2: a space was where my true passion lied. So I
Speaker 2: actually hadn't worked in the restaurant industry until after I
Speaker 2: came back from getting my master's degree, and so my
Speaker 2: first kind of step into the entertainment and nightlife and
Speaker 2: hospitality industry was I took a job in security. Because
Speaker 2: I had no experience, nobody would nobody would hire me.
Speaker 2: So I went to an open house job fair for
Speaker 2: a big night entertainment group at the Grant and I
Speaker 2: went in there looking for a management position. They didn't
Speaker 2: have any available at the time, but I also didn't
Speaker 2: have any experience, so I took a job in security.
Speaker 2: But they said they liked my enthusiasm and they said,
Speaker 2: after six months, you can become eligible for our manager
Speaker 2: and training program. And that's what I intended to do.
Speaker 2: I told him that and I took the job. So
Speaker 2: the one thing about security is that was the first
Speaker 2: kind of step. You do a lot of watching. You're
Speaker 2: looking at people and you're paying attention, and so I
Speaker 2: was there to learn. I watched all the managers. I
Speaker 2: watched you know, the security managers, the nightlife floor managers.
Speaker 2: I was just paying attention to everybody as much as
Speaker 2: I could, and that was kind of a good foundation
Speaker 2: for me. I went on to get more experienced later,
Speaker 2: but that was kind of the first step.
Speaker 3: So, but you threw yourself right in. Yeah, I liked it.
Speaker 1: I learned like that. Yeah, I learned exactly what you
Speaker 1: just explained. That's how I like to learn. Just jump
Speaker 1: in and do it. Yeah, knowledge creates action, Action creates
Speaker 1: more knowledge. Action, knowledge knowledge action. That's what you did.
Speaker 1: So that was my chance so you added. Now my
Speaker 1: son said, Mom, I need you to have Steve on
Speaker 1: your show. You need But by every time he's there,
Speaker 1: he comes back with like, his place is so cool,
Speaker 1: but come with me, Come have dinner with me down there.
Speaker 1: I'm like, yeah, yeah, yeah, yeah, I'm so tired. I'm
Speaker 1: so tired. Right And as you know, we're at a
Speaker 1: studio on a Saturay night many nights, right, So, but
Speaker 1: he loves it. Sam, have you been in there yet?
Speaker 1: I have not, so we need to get Sam in there.
Speaker 1: But Sammy, you not. You don't really go down the
Speaker 1: northing very much, do you not?
Speaker 3: Really?
Speaker 1: Now? Why is that? Being an Italian girl with one
Speaker 1: hundred percent Italian dad?
Speaker 3: Is it?
Speaker 4: Usually because there's never just like three or four of
Speaker 4: us that want to go somewhere. Usually there's ten to
Speaker 4: fifteen of us. So it's not the easiest to get
Speaker 4: for all of us to eat together like that.
Speaker 1: Really. Yeah, even if you call Frankie and say.
Speaker 4: I don't like to do that unless it's someone's birthday
Speaker 4: or something like that, I'm not.
Speaker 3: Going to do that.
Speaker 1: And how many people does your restaurant hold?
Speaker 2: Capacity? Is forty nine? As many restaurants in the North End.
Speaker 2: It's a small, smaller restaurant, but we've done an awful
Speaker 2: lot with it. So it's do.
Speaker 1: You want to make that You want to make the
Speaker 1: restaurant bigger, or you content with that right now in
Speaker 1: that location.
Speaker 2: We're in the process of trying to get the money together.
Speaker 2: I got a small loan, but we're looking for other
Speaker 2: investors to open up a new concept. I have the location.
Speaker 2: I can't tell you too much about exactly where it is,
Speaker 2: but it's a good location. It's a very very good location,
Speaker 2: and looking to do something about two and a half
Speaker 2: times the size. I think going too big is not good,
Speaker 2: but something a little bit bigger. We aut grew the
Speaker 2: forty nine seats pretty quick, so something little.
Speaker 1: Filling those forty nine tables.
Speaker 2: All the time, not all the time. You know, you
Speaker 2: have those nine seats, forty nine seats in the restaurant. Okay,
Speaker 2: I would love forty nine tables, but you know, you
Speaker 2: have your slow days. But you know, for the most part,
Speaker 2: we're we're we're busy. So and I like, what's your food?
Speaker 2: I'll tell you no, Actually, we wanted to be something different.
Speaker 2: So all the other options in the North End are Italian.
Speaker 2: We want to do something opposite, so it's more like
Speaker 2: New American cuisine, big emphasis on the cocktails instead of
Speaker 2: the wine program. And it kind of started as to
Speaker 2: be a kind of a beer garden. That was the first.
Speaker 2: That was the idea. And there's a lot of plants
Speaker 2: in the place, so that was.
Speaker 1: Kind of the word coming for the liquor the food.
Speaker 2: They're coming in for both, absolutely coming in for both.
Speaker 2: But it started as kind of a beer place instead
Speaker 2: of a wine place in the North End, and it
Speaker 2: very quickly had the cocktails come over. That's the most
Speaker 2: popular thing. But we have phenomenal food as well.
Speaker 1: So so give me, like, what what's a dish? Which
Speaker 1: the most popular dish there?
Speaker 2: I mean, we have we have a little bit of everything,
Speaker 2: but the very popular dishes for dinner are we have
Speaker 2: a Tarioki glaze salmon that's very popular, you know, sirloin
Speaker 2: steak for brunch, the chicken and waffles. We only do
Speaker 2: brunch to two times a week, but the chicken and
Speaker 2: waffles outsells all of our dinner items. And we're we're open,
Speaker 2: you know five days.
Speaker 3: You ever had chicken and waffles?
Speaker 2: No, what is so good that was my chef's idea,
Speaker 2: so I got to give him chicken and waffles.
Speaker 4: It's the thing you see more down South than you
Speaker 4: see it up here. But like it's literally like like
Speaker 4: fried chicken on top of waffles.
Speaker 1: It is so good, sounds like crazy, and then you
Speaker 1: put your syrup on top of it. Okay, it sells
Speaker 1: so all right, Well someone will pick it up and
Speaker 1: bring into my house, will be okay.
Speaker 2: That's all weekends, weekends, Saturday and Sunday.
Speaker 1: So now you've got another business plan that you're working
Speaker 1: on and you're trying to raise investors.
Speaker 2: Working on it, the meeting with some people. I'm supposed
Speaker 2: to talk to some people after I leave here today.
Speaker 2: You know, it's been kind of a slow and steady process,
Speaker 2: but we're moving in a good direction. When I open
Speaker 2: Wicked Craft, the entry investment was very low because the
Speaker 2: pandemic was, you know, in full swing, and everybody was
Speaker 2: desperate to sell their liquor licenses. We got a big
Speaker 2: discount on the liquor license. No one wanted to open
Speaker 2: a restaurant, so we negotiated and you know, next to
Speaker 2: free rent and if you ask me, and.
Speaker 1: Now now hold that thought for one minute, I'm Sody
Speaker 1: stumping you listen to Toughest Nails on WBZ News Radio
Speaker 1: ten thirty. It'll be right back and welcome back to
Speaker 1: City Stumbo Toughest Nails on WBZ News Radio ten thirty. Okay,
Speaker 1: let's keep going.
Speaker 2: So the entry you know, the amount of money it
Speaker 2: costs to open a restaurant coming out of the pandemic.
Speaker 2: You know, it's not the same things are back. So
Speaker 2: I was fortunate to have a very low entry cost
Speaker 2: on the first to choose. Then, well, that was my opportunity,
Speaker 2: you know. I saw that, and I spent the pandemic
Speaker 2: kind of getting the money together and looking at locations
Speaker 2: and filling my lack of experience gaps. But I knew
Speaker 2: that that was the right time.
Speaker 1: So I took it. Were your parents behind you?
Speaker 2: My family's very supportive. I mean, the most supportive thing
Speaker 2: that they've done is give me an education and advice
Speaker 2: for the most part. But they've contributed in ways that
Speaker 2: they can. But it's been a lot of people that
Speaker 2: know me supporting me, a lot of you know friends.
Speaker 2: I haven't had anything to show until now, so the
Speaker 2: only people that would invest are people that knew me
Speaker 2: and kind of believed in me, and now we have
Speaker 2: kind of numbers and things that.
Speaker 1: Well, now you can back up exactly exactly now you
Speaker 1: have walked the walk. Yeah, so now you can talk
Speaker 1: the talk. You need that, right, you have to have
Speaker 1: that behind you. So it's an easier for the second
Speaker 1: race on the new place.
Speaker 2: Still still challenging, but we're working. We're working on it.
Speaker 1: It is I mean, we've just had some crazy market
Speaker 1: of course. Yeah, so like it's like everybody's been like
Speaker 1: whoo so when anything starts coming down. But I do
Speaker 1: have a question off the record for both you guys.
Speaker 1: Did I hear that they finally have opened up a
Speaker 1: country music bar in Boston? Is that a story?
Speaker 2: I know they have what's the name of the place,
Speaker 2: Nash Bar downtown, but I don't know if there's another one.
Speaker 1: You're thinking of line dancing and all that.
Speaker 3: So that's in Fenway and it's like a certain night
Speaker 3: of the week maybe Loretto's.
Speaker 1: Yeah, So it's not really like Charlie walk said that
Speaker 1: he just opened up one. I was just wondering if
Speaker 1: Boston not like.
Speaker 4: Well, I mean there's I mean maybe, but I wouldn't
Speaker 4: really consider how about the moon country.
Speaker 2: I try and stay very very on top of what's opening,
Speaker 2: and I take the team to go check any new
Speaker 2: places out and I haven't heard of anything recently, at least.
Speaker 3: How did you build your team?
Speaker 2: How I built my team? I think the most important
Speaker 2: part of it starts with my chef, Danny. His real
Speaker 2: name's Gaetano. He's Italian, but everybody calls him Danny Danny
Speaker 2: de Simoni. And I was very, very fortunate to get
Speaker 2: connected with him. Early on, we were struggling to find
Speaker 2: a legitimate chef. You should have seen the people that
Speaker 2: were coming in for interviews. Who wants to work? You know,
Speaker 2: I'm opening a new restaurant and it's heard of me.
Speaker 2: But I found his resume online and gave him a call,
Speaker 2: and he called me back and he came in, and
Speaker 2: I was very impressed. He owned a restaurant for twenty
Speaker 2: three years, LaVita, Mia and Saugus, and it only closed
Speaker 2: down because of the pandemic. And my only opportunity was
Speaker 2: to open because of the pandemic. And we just connected
Speaker 2: at the right time. And he's been with me since
Speaker 2: day one and still with me now, and he's done
Speaker 2: a lot for me, and I consider him not only
Speaker 2: a talented chef, but a great friend, and he's got
Speaker 2: a lot of ideas beyond just the food. He suggested
Speaker 2: we put the tree. I got a tree in the
Speaker 2: middle of the restaurant and we were trying to think
Speaker 2: of what to do with that space there, and that
Speaker 2: was his idea. So he's been a big, big part
Speaker 2: of the place and had my back through a lot
Speaker 2: of ups and downs and people coming and going. So
Speaker 2: that was the first one. And my bar manager, Katerina Januzzi,
Speaker 2: she was a friend of mine before she came to
Speaker 2: work there, and I try and not have friends work
Speaker 2: for me at all. It's you know, not a good
Speaker 2: thing and it can get complicated. But you know, it
Speaker 2: would have been a mistake not to have her in there.
Speaker 2: She's very, very talented, she's young, she's a smart, you know,
Speaker 2: young female who understands our market. We've got a lot
Speaker 2: of women who come in there, and she's a huge
Speaker 2: asset to the team, and you know, I just decided
Speaker 2: that it would have it would have been more of
Speaker 2: a mistake not to bring her in than to bring
Speaker 2: her in. So really the two of them have kind
Speaker 2: of been the backbone with me of the place, and
Speaker 2: they've been with me. Danny's been with me for almost
Speaker 2: four years and everyone calls her CJ. But Katerina, she's
Speaker 2: been with me, I think for close to three years now.
Speaker 1: You think you got a big personality me, yeah.
Speaker 2: Ah, I like to make it about the business, so
Speaker 2: I don't know. I wouldn't say that I have a
Speaker 2: big personality.
Speaker 1: So when you're in the restaurant and you talking to people,
Speaker 1: you hang in, you stay. You know, I've got friends
Speaker 1: on many restaurants down there, right, and they're very engaged
Speaker 1: with the clients. They've built their clientele, same face as,
Speaker 1: same people. And it's always been like that down the
Speaker 1: North End. Once you have your favorite restaurant, that's where
Speaker 1: you go.
Speaker 2: Yeah.
Speaker 1: It was like that forever and it's still like that.
Speaker 1: So if I like your personality, i'd be in your restaurant.
Speaker 1: I liked your personalit. I went to your restaurant, right, absolutely.
Speaker 1: I didn't like anybody's personally, like the Daily Catch, But
Speaker 1: because I like the fry klamari so good so much,
Speaker 1: I didn't care about anybody's personal because the only place
Speaker 1: I was going to get my fried calamari.
Speaker 2: Right, It's great if you can have both, though, and
Speaker 2: I try and always make it about the business. You know,
Speaker 2: I don't want to especially trying to expand you don't
Speaker 2: want everyone to think, oh, wicked Craft is just Steve
Speaker 2: Steve Steve. I wanted to be able to, you know,
Speaker 2: survive and last after we move on from there. But
Speaker 2: I am always there. The thing is, I'm not hanging
Speaker 2: around drinking. I'm working. I run it as a general manager,
Speaker 2: so I socialize with people, but in between helping people
Speaker 2: clear tables and eating people at the door, I hosted
Speaker 2: for the first year, and I did. I worked security,
Speaker 2: basically checking IDs on the weekend and stuff, just because
Speaker 2: we weren't necessarily busy enough to need anybody else. And
Speaker 2: you know, when you're building it, you want to make
Speaker 2: sure everything goes perfect. So I was the only one
Speaker 2: I trusted to be up there. But as we grew,
Speaker 2: I've hired other people, but I still stay very, very involved.
Speaker 2: Maybe I'll have a drink Sunday Sunday night after brunch,
Speaker 2: you know, that's it.
Speaker 1: But other other than that, you know, opening in the restaurant,
Speaker 1: were you drinking and partying and then did you open
Speaker 1: the restaurant and say I'm not drinking a party. I
Speaker 1: got a business to run.
Speaker 3: Well.
Speaker 2: I touched not to be drinking and partying when I
Speaker 2: even when I would go out when I was when
Speaker 2: I was getting my mat, I would go out to
Speaker 2: check out these clubs and rest get inspired. I'm really
Speaker 2: you know, I love an atmosphere. You have to have
Speaker 2: good for drinks, you have to have good service port
Speaker 2: and that's what people see, That's what people are going
Speaker 2: to see. When so I liked we go to the clubs.
Speaker 2: I was there kind of just checking out the atmosphere,
Speaker 2: and of course I'd have a drink, but I wasn't.
Speaker 2: It wasn't about partying, you know. I just enjoyed being
Speaker 2: in the spaces and I got a lot of you know,
Speaker 2: enjoyment from that. So I never I would never say
Speaker 2: I was, you know, partying, But I love the energy
Speaker 2: and the atmosphere that the clubs and the bars and
Speaker 2: the restaurants create.
Speaker 4: So so, what was it like in your own head?
Speaker 4: Like basically breaking into the North End as like the
Speaker 4: new guy that is an Italian.
Speaker 1: Oh, good question, Sammy, I like that one.
Speaker 2: I came in very respectfully, you know, with my head down.
Speaker 2: I tried to meet as many people as I could.
Speaker 2: We bought the liquor license from Damien, who owns Carmelina's
Speaker 2: on Hanover Street, and so you know, I just always
Speaker 2: was very respectful and came in there to just do
Speaker 2: something that I thought was needed in the North End,
Speaker 2: an alternative, something different. Wasn't really trying to compete with anybody,
Speaker 2: and met no disrespect. But I've always just been focused
Speaker 2: on doing a good job. And a lot of people
Speaker 2: early on might have said, oh, I don't know if
Speaker 2: they're bringing the right crowd in here. We got the
Speaker 2: music up and all that, but we don't have any
Speaker 2: problems over there. I think we've we've shown, you know,
Speaker 2: over the years that so let.
Speaker 1: Me ask this question. Sure was the Frankies and all
Speaker 1: the other guys. Were they welcoming to you guys or
Speaker 1: they were like, okay, we don't know who this kid is.
Speaker 2: They came by and said hello before we open. Whether
Speaker 2: that was a welcome or a warning.
Speaker 1: The warning days of going, but so they did come in,
Speaker 1: they said welcome and what we wish you the best and.
Speaker 2: They stopped They stopped by outside early on, but yeah,
Speaker 2: they never saw it finished. So they're welcome in anytime,
Speaker 2: of course.
Speaker 1: But no one's that the competition hasn't com really come in.
Speaker 2: Well, I've had a lot of different restaurant owners and
Speaker 2: people stop by down from the North End. Yeah yeah,
Speaker 2: but you know, you know Christian from I know Christian. Yeah,
Speaker 2: he's been in a lot. A couple other other people
Speaker 2: have stopped by.
Speaker 1: But that's a good thing. Christian comes in, he says, Hi,
Speaker 1: frank he's so busy down there. He's got how many
Speaker 1: restaurants he's dealing. Frankie's a very very good friend of
Speaker 1: my very close friend. But he's going one hundred miles now.
Speaker 1: He's that guy is just never going to stop. He's
Speaker 1: he's got his big culinary school that he has. He's
Speaker 1: you know, he's just he's he's just unbelievable. Like he said,
Speaker 1: he's going to heaven because he's going to be the
Speaker 1: doormain of heaven and he's going to throw his pockets up.
Speaker 1: That's how he's started as a dormant. And when you
Speaker 1: see that, right, he's that as a club owner, as
Speaker 1: a dormant, as a club owner. Look at where he
Speaker 1: is today, right, very very inspiring. Correct, And that's how
Speaker 1: you should look at a guy like that that, you know,
Speaker 1: if this is your form of what you want to
Speaker 1: do for your living and own restaurants and keep growing them.
Speaker 1: But if this Witchcraft has got this thing to it,
Speaker 1: I'm wicked Witchcraft. I'm sorry, Wicked Craft. Why would you
Speaker 1: stay with that brand and keep opening up more?
Speaker 2: So? That is absolutely the plan. That's the wicked Craft Company.
Speaker 2: I think that we could do more of those. It's
Speaker 2: very New England. But I think what the city of
Speaker 2: Boston needs more urgently is a different concept, and it's
Speaker 2: the idea that I have and that we want to
Speaker 2: open next. It doesn't need another wicked Craft right now.
Speaker 2: We want to do a little bit of step above.
Speaker 2: So Wicked Craft, I tell everybody it's a fun place,
Speaker 2: not a fancy place. We're looking to do something a
Speaker 2: little more high end. I don't want to say too much,
Speaker 2: but something a little more high end. Go after a
Speaker 2: little bit of an older market, you know, thirty to
Speaker 2: sixty five wicket crafts, really you know twenty one to
Speaker 2: forty forty five. Want to do something elevated, and I
Speaker 2: think that the city desperately needs that and needs it.
Speaker 2: It's soon, So I want to do that first, and
Speaker 2: then I'm very open to doing more Wicked Crafts.
Speaker 1: So you want to change your demographics of age, I.
Speaker 2: Think we want to. I think I want to create
Speaker 2: something that we'll have some crossover. But you go to
Speaker 2: certain places, different days for different occasions, right, I think
Speaker 2: we want to do something a little bit higher end,
Speaker 2: lower the music a little bit, and attract an older
Speaker 2: audience in a different part of town.
Speaker 1: Well, that thought we're going to break. I'm city stumping you.
Speaker 1: Listen to Toughest Nails on WBZ News Radio, and welcome
Speaker 1: to Toughest Nails. I'm City Stumpo, and I'm here with
Speaker 1: Sammy and I'm here with.
Speaker 2: Who Steve Bisan.
Speaker 1: Okay, we're gonna put a Sony as your ask name
Speaker 1: on the show.
Speaker 2: To be as in Boston isso n okay, So go
Speaker 2: ahead that in so looking to do something higher end,
Speaker 2: you know, I think people talk about Wicked craft they
Speaker 2: talk about you know, really good places, is feeling like
Speaker 2: it has a Miami vibe or New York vibe. I
Speaker 2: think what they mean when they say that is not
Speaker 2: necessarily Miami or New York, but the level of you know,
Speaker 2: kind of energy, experience and the energy in the atmosphere,
Speaker 2: the level is at a different level. It doesn't feel
Speaker 2: like Boston. There's a lot of great places in Boston.
Speaker 3: There's to be a lot of more great places that
Speaker 3: don't exist.
Speaker 2: Anymore, and I think, and I think they need something
Speaker 2: new and fresh. And you know, Boston's a major city
Speaker 2: for education and healthcare, and I don't know why it's
Speaker 2: not more of a stop for entertainment and dying. And
Speaker 2: I think that needs to change. And I've had a
Speaker 2: lot of opportunities to People have asked me to go
Speaker 2: up in something in Atlanta or Miami, but those places
Speaker 2: don't need more. Boston needs more. And I'd rather be
Speaker 2: here and make a bigger impact. And I'm from here too,
Speaker 2: from from Massachusetts. I'd like to I'd like to see
Speaker 2: good things for the city. So that's that's what we're
Speaker 2: trying to do. And I think I know exactly what
Speaker 2: people want and exactly what the city needs, and that's
Speaker 2: what we want to bring forward.
Speaker 3: Is your goal to have like five, ten twenty restaurants?
Speaker 3: Like what's your overall goal?
Speaker 2: I think I'd like to ultimately get into real estate
Speaker 2: at a certain point, but I do have plans to
Speaker 2: open more restaurants. I filed a national can be one
Speaker 2: and the same. That's why I thought it would be
Speaker 2: a good idea. I filed a national trademark for this
Speaker 2: new concept, and it looks like there aren't any conflicts
Speaker 2: with it. So the plan would be this that this
Speaker 2: concept goes through. I'd like to open the first one
Speaker 2: in Boston, but I think the idea would work very
Speaker 2: well in Las Vegas, So I absolutely am thinking about
Speaker 2: stuff like that. I also think another Wicked Craft in Salem,
Speaker 2: Massachusetts would be would be a big hit. And that's
Speaker 2: a great location. You have the school there and there's
Speaker 2: a lot of tourists and it's by the water. So
Speaker 2: I absolutely time.
Speaker 4: So restaurants get a bad rep where they say it's
Speaker 4: one of the hardest businesses to be successful at what
Speaker 4: do you think.
Speaker 2: I think it's there's a lot of restaurants, and I
Speaker 2: think it's very hard to stand out as a good one.
Speaker 2: But I think that the good ones, you know, can
Speaker 2: do well, and you still have your challenges. You still
Speaker 2: have a lot of people who've never worked a day
Speaker 2: in a restaurant that have no idea what they're talking about,
Speaker 2: that have all these expectations and complaints, but you smile
Speaker 2: through it and you do the best that you can.
Speaker 2: I think the rewards are a lot greater than the negatives.
Speaker 2: You know, if you can do it successful and you
Speaker 2: have a good team around you. It's when you don't
Speaker 2: have a good team that it can be stressful. But
Speaker 2: I think the rewards all the people that you meet,
Speaker 2: getting to celebrate people's birthdays, bachelorette parties. I've had six
Speaker 2: people propose at Wicked Craft, So watching people get engaged,
Speaker 2: you know, that's very rewarding. And you know, I've met
Speaker 2: a lot of athletes and rappers and it's just you know,
Speaker 2: the negatives are there and it's difficult, but if you
Speaker 2: have a good team around you, I think the positives
Speaker 2: outweigh it.
Speaker 3: How long did it take you to start making a profit.
Speaker 2: This past year? The last year, so I mean really
Speaker 2: around the two year mark. But the past year has
Speaker 2: fortunately very good for us, and you're nervous you weren't
Speaker 2: going to there, you know, listen, I think absolutely. I
Speaker 2: remember early on, you know, I was I run it
Speaker 2: as a general manager, so I first and foremost collect
Speaker 2: a salary check. And I remember early on, especially in
Speaker 2: the winters early on, skipping a check if this place
Speaker 2: was going to be successful, and I believe that it's
Speaker 2: what people wanted and it's what I wanted for the city.
Speaker 2: I only opened something that I wish other people at
Speaker 2: open with the parties, the day party brunches, and so
Speaker 2: it's a good.
Speaker 4: Thing they didn't because now you're successful at it.
Speaker 3: So maybe I.
Speaker 2: Believed in it. I believed in it. But until you
Speaker 2: see the place packed, and until you see, you know,
Speaker 2: the place profitable, you you wonder, and you doubt, and
Speaker 2: and you know, not taking a check because you believe
Speaker 2: in the bigger pictures is tough, and you just hope
Speaker 2: that you're going to get there. You hope that you're
Speaker 2: going to get there. And so yeah, I mean the
Speaker 2: last year we've we've we've been doing very well and
Speaker 2: I just renovated the ceiling. We just were always trying
Speaker 2: to keep the place relevant and always upgrading the menu,
Speaker 2: and so I have no plans but to continue with that.
Speaker 2: We got some big things coming. So hopefully you live
Speaker 2: in the North End too. I don't live on the
Speaker 2: North End. I lived downtown by the Boston Common, but
Speaker 2: close enough to be have to be close by.
Speaker 3: What was the challenge that you faced when you started this.
Speaker 2: I'll be honest without saying too much. You know I
Speaker 2: brought in the wrong people. I brought in some of
Speaker 2: the wrong people early on.
Speaker 3: We've all done that, so you're not alone there.
Speaker 2: And you know, listening to listening to other people. You know,
Speaker 2: I hired somebody as kind of a consultant in the
Speaker 2: GM when I first opened, and I ran it as
Speaker 2: the assistant general manager, and I took their lead because
Speaker 2: I'd never opened a restaurant before and I wanted to
Speaker 2: be successful. But you know, they made a lot of
Speaker 2: mistakes and fought me on a lot of things that
Speaker 2: I knew were right, and it really it really hurt
Speaker 2: the place early on when you're trying to build a reputation,
Speaker 2: and if it wasn't for you know, me getting enough
Speaker 2: confidence to say, you know, I'm going to take over
Speaker 2: this now. You know I can do it, and getting
Speaker 2: rid of them and doing what I know needed to
Speaker 2: happen for the for the business. You know, they were
Speaker 2: fighting me on bringing in the plants and having the
Speaker 2: music up, and I as soon as I got as
Speaker 2: soon as I got rid of that person, we started
Speaker 2: to see some success. And the one thing that they
Speaker 2: said to me that I'll never forget is I was
Speaker 2: trying to do the day party Saturday and Sunday, especially,
Speaker 2: turn the music way up. I put club lights in
Speaker 2: and we're popping one hundred dollar bill confetti every bottle
Speaker 2: that goes out, every round of birthday shots. And he said,
Speaker 2: you can't do that. It's the North End and I said,
Speaker 2: I said, that's exactly why we have to do it.
Speaker 2: And Sunday brunch is our most popular day of the week.
Speaker 2: It's booked out, you know, several weeks at a time,
Speaker 2: and that's because we got the music up, the club lights,
Speaker 2: the confetti. So, you know, listening to the wrong people
Speaker 2: when you know better. Sometimes you just got to take
Speaker 2: the leap and do what you feel is right.
Speaker 1: That's right. Don't listen to people. Listen to yourself.
Speaker 2: End the story, right.
Speaker 1: I don't listen to people, never have, never will, I won't.
Speaker 1: I want to do things my way. We're going to
Speaker 1: do things my way, and if I fall down, then
Speaker 1: I only have me to blame. Right, when somebody else
Speaker 1: pushes you down, then you kind of blame that person.
Speaker 1: So but remember you can only we have so many
Speaker 1: hats all day to right, it gets to a point where, okay,
Speaker 1: I need to breathe here, don't make my mistake, Like
Speaker 1: I ran everything right, and eventually you get to a
Speaker 1: point where if you're running everything, you can't scale up.
Speaker 1: So you got to trust other people's.
Speaker 2: That's my mentality behind not being the main face all
Speaker 2: the time at wiki craft. I wanted to be able
Speaker 2: to succeed when I move on. You don't want it
Speaker 2: to just be about you. I have other great people
Speaker 2: there and they can run again.
Speaker 1: And that's true because if you want to sell it
Speaker 1: and you're not just you, well we're buying you. No,
Speaker 1: you're buying the restaurant that has a reputation with good
Speaker 1: help that's running the restaurant. By the way, how hard
Speaker 1: is it to get good help right now?
Speaker 2: People ask me that an awful lot, and it was
Speaker 2: very difficult early on. But now I haven't hired a
Speaker 2: new bartender in over two years. I haven't hired a
Speaker 2: new server in over two years. I have a lot
Speaker 2: of the same kitchen staff for the last you know,
Speaker 2: two three years. My chef's been there since day one.
Speaker 2: You find good people and you make sure you treat
Speaker 2: them as well as possible and keep them close.
Speaker 1: And I mean, you realize that there's just not good
Speaker 1: guys and women on every street corner anymore.
Speaker 2: Right exactly, So when you find somebody you know, treat
Speaker 2: them well. I always tell everybody you know. They say, oh,
Speaker 2: this is my boss. I say, I'm nobody's boss. We
Speaker 2: work together without me, it doesn't work without you, it
Speaker 2: doesn't work. I'm shoulder to shoulder with everybody all the time.
Speaker 3: Time.
Speaker 1: You don't work for me. We work as a group.
Speaker 1: We work as a team and need them to do.
Speaker 1: Don't ever say you work for Sidney Stumble because you
Speaker 1: don't work for Sidney Stumbo, because it is. It's a team.
Speaker 1: But that those days are I'm the employer or the employeer,
Speaker 1: you know what I mean. Like that's my grandfather's generation.
Speaker 1: Like get out of that world, right, just it is
Speaker 1: a team. But I do hear. Look, there's a lot
Speaker 1: of restaurants we walk into. I'm like, well, why can't
Speaker 1: we sit there? There's ten open tables. We don't have
Speaker 1: enough staff to fulfill those tables. I'm like, ah, okay,
Speaker 1: well that makes sense, yeah, so can we sit there? Anyways?
Speaker 1: And like make the way to go over there when
Speaker 1: they have a chance. No, we have to keep that
Speaker 1: part of the restaurant closed. So that's still a big
Speaker 1: problem out there.
Speaker 2: For a lot of people. Absolutely, I have been fortunate
Speaker 2: and having a small restaurant to you know, helps with that.
Speaker 2: But you know, we when you get a good person,
Speaker 2: you grab them and I think the words spread. You know,
Speaker 2: we're busy. There's there's good money to be made there
Speaker 2: and it's a good positive environment and I think people
Speaker 2: are drawn to that. So that's something I really work
Speaker 2: hard to to maintain.
Speaker 1: Now for me, growing up my whole life, I could
Speaker 1: be down the North End and always feel safe down there. Always.
Speaker 1: Everybody still has that feeling down there, Yes.
Speaker 2: I think so. Yeah.
Speaker 1: I think it was a time of girls walking up
Speaker 1: Panova Street drunk. No one's taking advantage of earth. They
Speaker 1: got somebody stepped in and got a home.
Speaker 3: You don't really hear it around there in the city.
Speaker 3: That's not where you hear it. Do you hear it?
Speaker 3: South End?
Speaker 4: Southe What do you mean, like when you hear things
Speaker 4: that are happening, You don't hear anything happening about the
Speaker 4: North End.
Speaker 1: So try to clarify that, Sammy, I mean you don't
Speaker 1: hear bad things happening down the North End, correct, So
Speaker 1: everybody's watching everybody there to make sure.
Speaker 3: There's only somebody outside. That's the difference.
Speaker 4: Like everything in South and South End is so spread
Speaker 4: apart art that you like, there could be a bouncer here,
Speaker 4: but then you're not seeing that one for like another
Speaker 4: six miles.
Speaker 3: Okay, the same, there's.
Speaker 4: Always somebody outside talking somewhere in the North End. That right,
Speaker 4: You always feel like there's some You feel safe because
Speaker 4: everything is still.
Speaker 1: Close, okay, but it's also that people are much more
Speaker 1: weird down there. So what I'm saying to you is
Speaker 1: I've seen over the years, over the years, over the decades,
Speaker 1: a girl your age could be walking down the street
Speaker 1: absolutely drunk, and no one's gonna take advantage of her.
Speaker 1: Some father's gonna step up, one of the older guys
Speaker 1: gonna say, okay, let's get this girl home to safety,
Speaker 1: and okay, let's hold that thought. I'm going to break.
Speaker 1: I'm gonn hold my own thought. How's that I'm Sidney
Speaker 1: stumping you.
Speaker 3: Listen.
Speaker 1: Toughest Nails on WBZ will be right back and welcome back.
Speaker 1: To Toughest Nails on WBZ and I'm Sidney Stumpo and
Speaker 1: I'm here with Samantha and I'm here with Steve. Yeah,
Speaker 1: you're gonna have to keep introducing you.
Speaker 2: So that's fine.
Speaker 1: I like it. Okay, be people want to hear you boys. Okay.
Speaker 1: So with that being said, yes, my whole life, I
Speaker 1: felt safe down there, and I still feel safe down there.
Speaker 1: Is it's still that? So you both say it's still
Speaker 1: the same.
Speaker 2: I think so.
Speaker 1: So let's say somebody walks outday your place to drive. Now,
Speaker 1: that's not thing like you are responsible for people right
Speaker 1: leaving your restaurant, your bar too drunk.
Speaker 2: We're responsible for everybody that comes into the restaurant and
Speaker 2: everybody that leaves for it. So we're very mindful of,
Speaker 2: you know, people's condition. And it's a very female friendly
Speaker 2: place too. I have flowers and plants everywhere. I have
Speaker 2: a guy at the door on Thursday, Friday, Saturday, and
Speaker 2: Sunday for two reasons, only to maintain the capacity, check
Speaker 2: IDs and make sure that there's nobody in there harassing
Speaker 2: any of the girls. We have a lot of groups
Speaker 2: of girls that come in there because they feel safe
Speaker 2: and comfortable and they can hang out, and that's a
Speaker 2: big part of my business and that's something that you know,
Speaker 2: I want to maintain. And we're very conscious of people's
Speaker 2: safety in there and the city. The city will hold
Speaker 2: you accountable for anything as well. But it's just not
Speaker 2: good to have anything happening to people coming from your place.
Speaker 1: It's kind of crazy, like they took away the sidewalk
Speaker 1: summer as you can't have the outdoor seating anymore. And
Speaker 1: it's like one of the the safest place in Boston
Speaker 1: as far as I'm concerned. But you guys all got tortured.
Speaker 1: The other past of the city didn't get tortured, and
Speaker 1: you guys got tortured political and non political in your opinion.
Speaker 2: You know, let me tell you this and then you
Speaker 2: answer the question. Okay, So there's a patio space that
Speaker 2: we were granted, just like the saying the old owner
Speaker 2: was granted in front of Chase Bank. It's a right
Speaker 2: around the corner from us. It's like a five to
Speaker 2: six step walk around the corner and it's not taking
Speaker 2: up any parking spaces and it's not taking up any
Speaker 2: sidewalk space. And they granted that to us the first
Speaker 2: year twenty twenty two, and then never again when they
Speaker 2: took away from everybody else. But there's no reason that
Speaker 2: we shouldn't have a patio space there. Chase Bank likes it,
Speaker 2: the building owner approved it, and we did a beautiful,
Speaker 2: beautiful job with it, had no problems, followed all the
Speaker 2: rules and regulations, and they still won't give it to us.
Speaker 2: So I think it's a lack of common sense for sure.
Speaker 2: If you think it's more than that, then maybe it is.
Speaker 1: Have to them. I'm sorry, but like I don't think.
Speaker 1: I don't think the North End is getting a fair
Speaker 1: play down there. I really don't. And there's no problems
Speaker 1: that come out of the North End, so you can't
Speaker 1: say you never.
Speaker 3: You never hear that the North End pull's a rough crowd.
Speaker 1: Ever never, so it went, it went, It couldn't happen
Speaker 1: down there. There's still some old school values down there
Speaker 1: that you will follow the old school values, but not
Speaker 1: to give the North End when they have no problems
Speaker 1: down there, but you have problems with Seaport, you got
Speaker 1: problems and self that you got problems in other parts
Speaker 1: of the city and they get certain things, which is
Speaker 1: not fair.
Speaker 2: Well, I actually recently met with Josh Kraft, who's running
Speaker 2: for mayor.
Speaker 1: Yes, thank you.
Speaker 2: He came in, came into the restaurant and he was
Speaker 2: just asking, you know, as a as a restaurant owner,
Speaker 2: what are some of the issues that you see and
Speaker 2: what would you like to change? And I just mentioned,
Speaker 2: you know, just common sense stuff. I would just like,
Speaker 2: you know, common sense. Let's let's focus on.
Speaker 1: No common sense isn't so common anymore?
Speaker 2: Absolutely, Okay, I want to make sure it's evident, but
Speaker 2: you know, just we'd like to focus on things that
Speaker 2: people want, not things that people don't want. And there's
Speaker 2: no reason why I shouldn't at least have the opportunity
Speaker 2: to have a patio in a space that's not taking
Speaker 2: up any sidewalk space or any parking spaces, and that
Speaker 2: we did a beautiful job with, you know, in years prior.
Speaker 1: So like a little if we try to look it
Speaker 1: on the flip side, and let's go to Hanover Street.
Speaker 1: Let's stay off of Salem Street for a minute, right,
Speaker 1: because that's a side more of a side street. Right,
Speaker 1: you're coming down Handover. It's pretty tight. It is pretty tight.
Speaker 1: You have cow's going this way and that way. It's
Speaker 1: not a one way street and then people are just
Speaker 1: trying to double park.
Speaker 2: It's tough. Absolutely.
Speaker 4: However, they could do what Newberry Street does in the summer.
Speaker 4: It's like once a month they shut down all of
Speaker 4: Newberry Street and they make it walking only. Why can't
Speaker 4: they do that like twic Why can't they do that?
Speaker 1: In they they could, because you could. We do it
Speaker 1: for the feast, right, we do it for the feast, right,
Speaker 1: And the truth is taking uber down the North End.
Speaker 3: Most people are walking down there anyway. Nobody really wants
Speaker 3: to work. What's called what it is? Nobody really wants
Speaker 3: to park in the North End.
Speaker 1: It correct, it's pain, you know, Seemmy, that's really a
Speaker 1: great idea. I don't know why they don't do that.
Speaker 4: They do open Newberry like once a month in the summer,
Speaker 4: they shut down the entire street and that block many
Speaker 4: different ways.
Speaker 1: Well maybe that's how they see it right now, is
Speaker 1: because of all the weekend feasts and they're already closing
Speaker 1: down streets the whole summer pretty much that they've given.
Speaker 4: Finding they look at as the North ends always busy
Speaker 4: and the rest of the city is not consistently.
Speaker 3: Busy like that.
Speaker 1: So what take away from the North End.
Speaker 4: Maybe if you think it's political. I've never seen the
Speaker 4: North End the weekend dead ever in my life.
Speaker 1: I've never seen the norther It's winter and I'm twenty
Speaker 1: three years older.
Speaker 3: Winter, summer's always busy.
Speaker 2: That's why I picked the location, because.
Speaker 1: It's always busy's pretty busy the holidays, and it does,
Speaker 1: it does.
Speaker 3: And if you can't get to here, you go here,
Speaker 3: go here, you go here, you go here, you go here.
Speaker 1: Yeah, but I have to always think outside the box
Speaker 1: when I'm always thinking about something. Is they do let
Speaker 1: us shut down so many streets for the feast that's
Speaker 1: every Friday, Saturday and Saturady Sunday.
Speaker 4: Open Newbery effects so much more than with the North
Speaker 4: End effects. Why, because you have you have all the
Speaker 4: way from Arlington to what's the end? Gee, what's the
Speaker 4: I'm tired to think about the streets on Newberry, so
Speaker 4: all the intersecting streets. Yeah, get get affected on Open
Speaker 4: Newbery on that Sunday.
Speaker 1: So open Newbray just means we're just gonna open up
Speaker 1: the whole street.
Speaker 4: No park talking only to no cars can go like this,
Speaker 4: So you either have to go mass Ave or you
Speaker 4: have to go to where the commons and.
Speaker 1: When they open up New Rey Street like that, so
Speaker 1: make it really busy down there, and everybody just walk
Speaker 1: into the stores, walk into the restaurants.
Speaker 3: Yep.
Speaker 1: And they do that how many.
Speaker 4: Times I think they do like once or twice a
Speaker 4: month in the summer, like every Sunday. They do it,
Speaker 4: like they do it for like an entire day. You're
Speaker 4: gonna tell me that doesn't affect traffic.
Speaker 3: Problem.
Speaker 1: But it's a Sunday, right, so.
Speaker 3: It's all longer street than what Hannover is.
Speaker 1: Yeah, I don't know. I don't know. You've got to
Speaker 1: make the city. To me, that should be an every
Speaker 1: Sunday thing down down the Very Street and the Hanover
Speaker 1: Street should be just close it down, just close it.
Speaker 1: Let people park on the side streets, let them take
Speaker 1: their ubers, let them come in, and it's a block
Speaker 1: party in the summertime. Look, we got eight weeks in Boston.
Speaker 1: We're lucky, if we're lucky to enjoy ourselves. And then
Speaker 1: the rest of the year we go back into the house.
Speaker 1: We don't come back out right. Let us just tear
Speaker 1: it up.
Speaker 3: You know.
Speaker 1: You go to Miami and people my age are out
Speaker 1: there dancing, having a great time, and you bring me
Speaker 1: back to Boston. It's like, oh my god, so depressing,
Speaker 1: so gray, so this, so that. And then when I'm
Speaker 1: in Florida, I'm like, I'm full of crazy life, right,
Speaker 1: what's that?
Speaker 2: Yah?
Speaker 1: I am, Let's go, let's go. You are so it's
Speaker 1: you want to make it. Give us the eight weeks
Speaker 1: here of all ages to go enjoy themselves.
Speaker 2: There's enough.
Speaker 1: My mom and dad they were in their eighties, you know,
Speaker 1: up until like it was five years.
Speaker 4: It's actually so much fun eating outside when we could
Speaker 4: like that, because you.
Speaker 1: Know what, it's the food. Everything tastes better eating outside
Speaker 1: because you're outside. How's that? It just tastes better. There's
Speaker 1: more fun and you're outside. And I think since COVID,
Speaker 1: we don't really want to be inside. There's a generation
Speaker 1: of people. I don't really want to be around lots
Speaker 1: of people inside anymore. I don't. It's just become it.
Speaker 1: Since COVID, it just became like I'd rather be outside.
Speaker 1: And that's why I love Florida because I can eat out.
Speaker 1: We're always eating outside.
Speaker 2: The atmosphere on the North End outside is beautiful. All
Speaker 2: the old buildings thousand percent. Yeah, I mean it's just
Speaker 2: a shame.
Speaker 1: And the way a great talks, they sound like me,
Speaker 1: if not worse, worse accent than mine.
Speaker 2: Right, authenticity, But I think it should be a little
Speaker 2: bit more case by case. Does this make sense? Does
Speaker 2: this interrupt traffic?
Speaker 3: You know?
Speaker 2: Not every restaurant is on Hanover Street. You know, what
Speaker 2: about these side streets? You know? I mean I think
Speaker 2: chow Roma if you've been there, they have it in
Speaker 2: North Square. They have a beautiful patio. They grant them that.
Speaker 2: I don't know if what the licensing granted. Yeah, and
Speaker 2: it's what's a shame? Is uh? What is it? Mother?
Speaker 2: And is they have the most beautiful patio at the
Speaker 2: top of the street. They just close down. I think
Speaker 2: they're redoing something. I don't I don't want to speak
Speaker 2: about it, uh if it's not supposed to be known,
Speaker 2: but I know that they're they're working on something else.
Speaker 2: But I don't know that it's going to be a restaurant,
Speaker 2: sit down restaurant. But they had the most And.
Speaker 1: Then you got Verano opening up a new restaurant. He's
Speaker 1: opened up a chicken cutlets, but as cutlets.
Speaker 2: That's right next to right next to Straga.
Speaker 4: I think we're one overs are There are a lot
Speaker 4: of Northern restaurants that do brunch or not a lot.
Speaker 3: I know Brico, does I know.
Speaker 2: That Straga definitely does. You know stragas one for sure,
Speaker 2: and they do a good job of the party. You know,
Speaker 2: brunch atmosphere, I know, what is it North Street Grill?
Speaker 2: They don't. I think it's more of like a breakfast
Speaker 2: thing than brunch, but I think a lot of it
Speaker 2: is not. It's not not a brunch area, so that's
Speaker 2: another reason why we wanted to do something different.
Speaker 1: Yeah, it's not a brunch areo, why would that be.
Speaker 1: It's not a brunch area.
Speaker 2: Well, it's a lunch area. But when you think about brunch,
Speaker 2: it's more like, to me, brunch is more like, let's drink,
Speaker 2: let's let's wader out.
Speaker 1: Okay, Oh I see, Oh I'm sorry. Your generation thinks
Speaker 1: brunch is drinking. My generation went to the Marriot and
Speaker 1: thought brunch was eating a bunch of food sausages, eggs, this, that,
Speaker 1: blah blah blah. So now brunch has become.
Speaker 2: With a glass of alcohol, with a glass of champagne.
Speaker 1: Oh no, I never had a glass of alcohol in
Speaker 1: my life. Okay, hold that thought. I'm Sidney Stumpbowing. He
Speaker 1: lists the Toughest Nails in WBZ News Radio ten thirty.
Speaker 1: I'm gonna go get you based, Okay, Welcome back to
Speaker 1: Toughest Nails on WBZ News Radio ten thirty. And I'm
Speaker 1: here with Seaming, I'm here with Steve. Steve tell people
Speaker 1: where the restaurant is, how to make reservations, where they
Speaker 1: do walk in service, blah blah blah.
Speaker 2: Go for absolutely. Wicked Craft located at fifty four Salem
Speaker 2: Street in Boston's Noise first restaurant next to Chase Bank.
Speaker 2: It's a lounge restaurant and we do a phenomenal dinner
Speaker 2: during the week and Saturday night Friday Saturday and brunch
Speaker 2: Saturday Sunday Big Brunch party. You can make reservations on
Speaker 2: our website at wickedcraftco dot com, or you can go
Speaker 2: to our Instagram wicked Craft bos and there's a link
Speaker 2: right in the bio where you can go to Open
Speaker 2: Table make reservations on Open Table as well. I will
Speaker 2: be there. We'd love to see you. Thank you so
Speaker 2: much for having me on today.
Speaker 1: We really gave a pleasure, love having you. Everybody, have
Speaker 1: a great, safe weekend. Try out his restaurant. You've got
Speaker 1: nothing to lose, only something to gain, and we will
Speaker 1: see you next weekend. Ciddy Stopbo Tups Nails on WBZ
Speaker 1: NewsRadio ten thirty