Speaker 1: This is the JB and Sandy Show podcast. You can
Speaker 1: listen live every morning on one of three point one
Speaker 1: in Austin, or stream the show on the iHeartRadio app.
Speaker 2: Longtime Austin Restaurants shutting down its last location. We'll tell
Speaker 2: you about that in just a second. But since we're
Speaker 2: talking about food, let's get at checking with JB. Is
Speaker 2: this is day three of your fast? Is that correct?
Speaker 3: Yeah?
Speaker 4: I'm on day three. My plan is to only do
Speaker 4: three days.
Speaker 3: I'm I might extend it one more day and see
Speaker 3: how I feel tomorrow.
Speaker 4: But I'm you know, you're not irritable.
Speaker 3: No, I feel pretty good. My like energy's okay. I
Speaker 3: feel all right, you know, just a little my stomach
Speaker 3: feels a little, a little crampy.
Speaker 4: Yeah, like it's eating itself.
Speaker 3: Oh, but I don't feel bad.
Speaker 4: I'm not dying. Yeah, I'm drinking lots of water.
Speaker 2: That's a question that was asked from one of our listeners.
Speaker 2: Nina sentus a text said, please ask JB what his
Speaker 2: typical fasting routine is. Is it so only water in
Speaker 2: his protein drink all day for three days?
Speaker 4: Yeah? Thanks, I'll tell you.
Speaker 3: One thing I did really look forward to is I've
Speaker 3: told you all before. I like any of my supplements
Speaker 3: I'll take if they're make them in gummy form, I
Speaker 3: will take them in gummy form. It's like a little treat.
Speaker 3: So I've been kind of doubling up on my supplements.
Speaker 4: Something there. Yeah, so it's kind of like eating a
Speaker 4: little sweet treat, right. But yeah, I feel pretty good.
Speaker 3: I think I'm down like again, I don't care about
Speaker 3: what the scale says, but it is like five or
Speaker 3: six pounds right away? What did I And I haven't
Speaker 3: been working out these three days.
Speaker 4: I've been busy.
Speaker 3: When I did this last year, I was still working out,
Speaker 3: and I lost twenty pounds in three weeks after three
Speaker 3: day fast and then and then doing a little car
Speaker 3: What I'm looking forward to is is doing doing what
Speaker 3: I did last year. Is after the three day fast,
Speaker 3: do a few weeks of just like all carnivor diet.
Speaker 3: Sorry if you're a vegetarian and listening to this, but.
Speaker 4: That's what I was going to ask. What are you
Speaker 4: going to break your fast with?
Speaker 3: Like rack of ribs, probably barbecue, probably some browns, barbecue.
Speaker 2: Yeah, just get all in it right both hands.
Speaker 4: You know what I want to try too?
Speaker 3: Because I've got the new hib in my neighborhood, Old
Speaker 3: Twarf in Congress, and they have a hole on the
Speaker 3: first floor, a whole barbecue restaurant like it. Oh yeah,
Speaker 3: it's got to be pretty decent, like h GB. No
Speaker 3: one would tolerate that, right, they put out right like
Speaker 3: everything they do is on point. So I need I
Speaker 3: want to I need to duck in there and grab
Speaker 3: some of that to go and try it.
Speaker 2: Speaking of getting all into your food, quick side note,
Speaker 2: we're going to get to the restaurant that's closing down.
Speaker 2: This guy that is running for mayor of New York.
Speaker 2: Have you seen the video of him eating rice with
Speaker 2: his hands. He's like doing an interview and he's got
Speaker 2: a bull of rice. He's eating it with his hands.
Speaker 5: I think it's a cultural thing. It's not in his culture. Wow,
Speaker 5: I mean culture. I think that's that's why he's doing that.
Speaker 4: What do you mean his culture? He's running for mayor
Speaker 4: of New York?
Speaker 6: I know, but he's isn't he? What is he? Where
Speaker 6: is he?
Speaker 4: Born in Uganda and educated in South Africa? Right?
Speaker 2: I understand we eat with our hands tacos, Hamburger's ribs.
Speaker 4: They don't eat rice with our hands rice? Yeah? Is
Speaker 4: that a cultural thing?
Speaker 2: Like in parts of the world they just shovel it
Speaker 2: in their mouths with their hands.
Speaker 4: Yeah.
Speaker 3: A lot of them use like a flatbread and just
Speaker 3: kind of scoop things up. I mean, he looked like
Speaker 3: a raccoon. It was weird, and he was doing it
Speaker 3: during an interview. Yeah, that's the weird part. Yeah.
Speaker 4: So when and where you do that kind of thing? Yeah,
Speaker 4: call me uncultured. Sorry, I didn't know.
Speaker 2: I thought most humans eight with utensils, at least rice
Speaker 2: with utensils. Speaking of food, Bye bye ze Tejas, bye bye.
Speaker 6: Thirty six years in Austin.
Speaker 2: Yep, their last one they're setting down. Where was their
Speaker 2: last one in Cedar.
Speaker 4: Park, Kyle.
Speaker 6: The last was in Kyle and it closed down on
Speaker 6: June thirtieth. It is done. Their flagship was on West
Speaker 6: sixth Street.
Speaker 3: Wes sixth Street, and it was like one of the
Speaker 3: best margaritios they do, like a spice spicy margarita. Yes,
Speaker 3: and the food was great, but man, that's heritage and
Speaker 3: that was like a hot happy hour kind of place. Yeah.
Speaker 4: Yep.
Speaker 2: I used to stop at the one in the Arboretum.
Speaker 2: I did this for years. You know, the typical dude
Speaker 2: Christmas shopping, do it all in one evening, right like
Speaker 2: three days three days before Christmas, get all your presents.
Speaker 2: And I always went to the one in the arbor,
Speaker 2: eat them and had a drink afterwards.
Speaker 4: That had a big bar and a great cho Yeah.
Speaker 6: The view on that patio was amazing.
Speaker 2: It was, and I remember I ate been there a
Speaker 2: million times. I never ordered. I always ordered the exact
Speaker 2: same thing. When I went. They had a chicken fried
Speaker 2: ribbi that was amazing, so good. I know, first to
Speaker 2: get your attention, right, but it is so good that
Speaker 2: sounds unbelievable.
Speaker 4: I've never had that unbelievable good or bad.
Speaker 3: No, it sounds really good. Yeah, like yeah, because we've
Speaker 3: joked out. Like when I was growing up in Austin,
Speaker 3: everybody had chicken fried everything. M chicken fried steak was
Speaker 3: a standard in Austin.
Speaker 6: You could write anything like chicken that wasn't chicken.
Speaker 4: Yeah, and your veggies were lightly chicken fried.
Speaker 6: I mean everything was lightly chicken.
Speaker 2: So they shut down on June. At the end of June.
Speaker 2: That's in thirty six years. Pretty good, Rod, if you think, yeah,
Speaker 2: the restaurant game pretty good. I want if they just
Speaker 2: got you know that the market got so saturated in
Speaker 2: restaurants because this is not the same restaurant town it
Speaker 2: was in nineteen ninety five.
Speaker 3: Now it's this is a foodie town and people bounce
Speaker 3: around with trends.
Speaker 4: It's the same thing with the bar business.
Speaker 3: You know, we've got friends in the bar business, and
Speaker 3: you know, it's so competitive. And then you know the
Speaker 3: kind of the people that a lot of the people
Speaker 3: that are moving into Austin tend you know, the younger
Speaker 3: people are going to bounce and go where it's trendy.
Speaker 3: Where we had just you know, X number of places
Speaker 3: and they were heritage and you went.
Speaker 4: We all went to the same and full of places.
Speaker 4: It seems I was such a poser.
Speaker 2: Remember I told you guys earlier this week that Landry
Speaker 2: and I went to Butler Pitch and Putt and first
Speaker 2: time to go there, and we played. Got partnered up
Speaker 2: with this husband and wife, young couple, and we're talking
Speaker 2: like so what do you know they were visiting from Atlanta,
Speaker 2: and I was like, well, hell, are you guys in town?
Speaker 4: Which do last night? They go, oh, yeah, we went
Speaker 4: to swear Tee last night.
Speaker 2: And I was like, oh, yeah, I knit greatbe what.
Speaker 4: Swear te was.
Speaker 2: But it was like the place is great. Yeah, yeah,
Speaker 2: I'm glad you that's a good choice. Such a liar
Speaker 2: and post her about it. I had no idea what
Speaker 2: they were talking about.
Speaker 4: None. Where is it? You want to know where? I
Speaker 4: don't even know where it was. Either it's it on
Speaker 4: the East Side probably, I don't know East Austin.
Speaker 3: Yeah, And I know my wife and I were talking
Speaker 3: about we need to get out of our you know,
Speaker 3: like most people, you get in the habits of eating
Speaker 3: at the same three or four places. Yeah, like you
Speaker 3: have your staples, and it's it's hard to break out
Speaker 3: of that. And I'm trying because you read about so
Speaker 3: many cool new places, Like where.
Speaker 2: Was that place we went to? That was kind of
Speaker 2: a New Orleans type of thing. It was two dudes' names,
Speaker 2: Is it Nick?
Speaker 4: And Sam's? Is that in Dallas? Nick? And Sam's? Is
Speaker 4: that in Dallas? That doesn't sound right.
Speaker 6: It was the place in East Foston. Right, there's a
Speaker 6: photo of y'all sitting at the bar.
Speaker 3: Yes, yeah, yeah, yeah it was great because we we
Speaker 3: did that time, we got out of our bubble and
Speaker 3: tried something.
Speaker 4: Different right, and it was really good.
Speaker 6: Sir Day, by the way, is on East sixth Street,
Speaker 6: of course, Thick.
Speaker 4: And Owls, Vick and Owls.
Speaker 2: Yeah, that's a great that's a great place to be.
Speaker 2: You've never been there. Super cool, very is good.
Speaker 3: Oh and you know what another barbecue we were talking
Speaker 3: about barbecue earlier. Another one I want to try because
Speaker 3: it got it got on some list. It's south off
Speaker 3: ben White, just off ben White. Well Ben White's pretty big,
Speaker 3: like near near Banister, I think. And it's called Leroy
Speaker 3: and Lewis. I think it's come up on some lists
Speaker 3: and I want to try it.
Speaker 2: They sound like guys that that hiked the Oregon track.
Speaker 4: I've got a question for you. So tonight, JB.
Speaker 2: We're taking one of our daughter's good friends and classmates
Speaker 2: who just graduated from high school and she leaves for
Speaker 2: Navy boot camp on the seventh, I think. And she's
Speaker 2: a friend and we're taking her out to dinner tonight.
Speaker 2: And the big joke with her is that for it
Speaker 2: was their homecoming or problem. They went to dinner somewhere
Speaker 2: and she was wearing this really nice dress and dress
Speaker 2: and white dress and ordered extra saucy ribs and she
Speaker 2: by the end of the meal had the thing all
Speaker 2: over her, sauce all over her. But my question, she
Speaker 2: wants to go have ribs tonight. Why are we not going?
Speaker 2: Why are we going to Outback and not going.
Speaker 5: To a barby Plus you said Outback has good ribs.
Speaker 4: I do, but at first I threw out. I was like, well,
Speaker 4: let's just go to Rudy's.
Speaker 2: I guess I don't understand why we're going to a
Speaker 2: steak place to get ribs.
Speaker 4: I don't know.
Speaker 5: As I heard you say that Outback has good ribs.
Speaker 5: I really just went the bloomin onion from output.
Speaker 4: Won't never eat one again.
Speaker 6: Here's my stomach cup, just tres the stomach up everything.
Speaker 4: We're back to Chicken fried. We're back to chicken.
Speaker 2: It's the jab And Sandy said, thanks for being with us,
Speaker 2: have a happy Fourth of July. We are taking tomorrow
Speaker 2: off at Austin's eighties station one oh three point one,
Speaker 2: streaming on iHeartRadio app