Success in the restaurant business.

0:00 Speaker 1 Well restaurant tour extraordinaire from the Hamptons and well in New York. This time of year, everybody goes to the Hamptons. We have Zach Urdham born a Turkish citizen from erzy Khan, Turkey, the son of a sheep herding family and came to America and became well successful extraordinaire. Well Zach, welcome to WABC and we love your food. Tell us about your restaurants.

0:37 You have seventy five Main and you have Bloomoar in Southampton. Tell us about it.

0:45 Speaker 2 Ah, John, as you know, I’m a big fan of you and your family, and I’ve been serving it since from Newl’s in the city. I remember you and your daughter a j. You were holding her hand and walking down to Madison Avenue. Back then, I was your big fan, and now I’m your favorite restauranteur. I’m so excited to

1:05 be in your radio now. And I listened very often too as well as you said that very clear. I’m from Turkey, very closer with all my Greek friends and most of the hamp since two thousand and two and work with Nallos and twenty ten upon my own restaurants.

1:24 First one was seventy five million, which I was a dishwasher. Then I took over the Nallo space, which was one thirty six Main Street now actually it turned to Fulmart. Then we changed Rocco. You probably know everyone knows Rocco.

1:39 Speaker 1 Well, you just made an extraordinary deal with Rocco. Tell us about Rotto, and let’s talk to Rotto too.

1:47 Speaker 2 Yes, Rocco is next to me. As you know, I was a big fan of his name. And when he came to my attention and tried his food and every di she made it, it was basically the food that iverked beast foot I ever had. And I was like, let’s make a deal with this guy. And I was

2:04 god so lucky and he was easy to work. Usually there’s five star chef, celebrity chefs are not easy, but the Rocco made everything easy and smooth. We create the best tim in the Hampton’s. We have the best looking restaurant, best location. You’re probably gonna have the best food in your life. I hope that it’s going to be very

2:22 successful so we can open up in NYC and most other places around the world. Rocco is next to me, and he wants to say some words, Rocco. I’m going to pass on to him, John for having.

2:31 Speaker 1 Me desperate and he’s a James Beard of a winning chef and he’s a chef extraordinary and Raco, tell us more about yourself.

2:46 Speaker 3 Hey, John, So happy to be here through to be on the show with Zach. I’m also a big fan if I know you first of your Merrill run in New York City. Any any chance you’re going to throw in the hat again?

2:56 Speaker 1 Well, I always said, I always said I have one more race left. But I’m starting to get.

3:01 Speaker 3 Old, aren’t we all? Aren’t we all? But no time? Like the President. Thanks for having me me on your show. I’m thrilled to be out here in the Hamptons again, reprising my residency from last summer. As you know, Zach and I worked together last summer and are thrilled to be doing it again. You know what’s amazing about being

3:21 out here is that you have access to extraordinary product, extraordinary people. Literally the most perfect location on the entire East End. And I’m a lucky guys.

3:33 Speaker 1 Well, I can be a witness because me and Margo eight their last week and well you know, seventy five mail.

3:45 Speaker 3 It was a pleasure to serve you.

3:47 Speaker 1 Seventy five Man is a great restaurant. But Blue mar Withold You being the chef, that’s a great restaurant too, And we really enjoyed both restaurants.

3:58 Speaker 3 I appreciate that we’re calling it Pop Up by Rocco currently, and the menu is a completely new menu, new team, new look. We’re anxious to make sure we get our new food onto the plates of everyone who is out here for the summer and even the year round local residents.

4:17 We think that the menu serves both audiences. You know, it’s coastal Italy meets Hampton vibes and really the best of both worlds. And as you know, John of Benichef in New York for you know, twenty plus years starting with the Union Pacific in New York City, my three star New York Times restaurant, and many many others. And

4:38 you probably know I’ve written a few cookbooks. I think we’re up to fifteen at this point, and I’ll have to get you a copy of that. But a lot of the menu of Pop Up by Rocco comes from my last book, every Day Delicious, where I created ten ingredients thirty minute meals. So I think people will find

4:55 that the food is you know, delicious but approachable.

4:59 Speaker 1 Well, I look forward to having many more meals with you and and Zach.

5:04 Speaker 3 I enjoy when you said so, where is the highlight when you come?

5:08 Speaker 1 Thank you and Jack. I we enjoy having the Saturday morning breakfast with father Alex.

5:15 Speaker 2 We love that. John, It’s our new thing all summer long. We’re doing every Saturday. John Keats met his breakfast buddy. So it’s been all the pleasure to serve in you and hopeful to you know, do those all more. And also John, as you know, I have a couple other restaurants I want to mentione your audience. It’s in Greenport, Norfolk.

5:33 I opened the restaurant calls them. And also I have a beautiful hotel called Zay Hotel. And I do have small bakery as well. So I like to serve all the way in the East Danton. If people need a hotel, I have it, restaurant, I have it, my club, I have it. Actually the best restaurant I will say with

5:52 rock Cod.

5:52 Speaker 1 Zach, you know we’re from the same part of the world, even though you’re from across the water in Turkey and hours from the island of Nicidos. We have the same blood and we both worked.

6:03 Speaker 2 I know we’re all same, John, We’re all same.

6:06 Speaker 1 Thank you so much. I see you this weekend.

6:09 Speaker 2 Yes, John, thanks for having me. Thank you.