We welcome back into the studio James Harris, one half of Throwing Fits, a very funny podcast, Instagram account, and online community dedicated to all things menswear. TF is not just one of Matt’s favorite podcasts around, it’s a sneaky great look at the NYC food and drink scene, with James bringing big opinions about New York restaurants and nightlife culture. We hope you enjoy this very entertaining episode with one of our favorite guests around.

Also on the show, Aliza and Matt are back in the studio together to talk about three things they each are into, including: Pop-ups at Callisto Farm in the Hudson Valley, Thumbody Coffee, strawberry olive oil cake from Julie Saha, Khushbu Shah's terrific book, Amrikan, collectable olive oil with Tacapae, and three great cheeses from the Hudson Valley including Cooperstown, 5 Spoke Creamery, and Jake's Gouda.

Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!

MORE FROM THROWING FITS:

• Throwing Fits for Men’s Fashion [NYT]
• From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]

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Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They’ve recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, and more.

Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!

MORE FROM KISMET:

• In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]
• At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]
• How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]

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Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It’s really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.

Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!

MORE FROM STEVE ELLS:

• Steve Ells Is Still Trying to Solve Lunch [NY Mag]
• Steve Ells raises $36M for new Kernel [Restaurant Business]

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