i go to a show or somethin i go to the century parking garage and park and just start walking and probably every fourth door is a little boutique restaurant i don't care if it's the enemies or jamaican i love triang little a table boutique restaurants and i'm always supplies in amaze on the qualities of to come out of them and i'm also amazed how all these places i mean one block on all said street there might be just seen restaurants and all you know how they all make about those little boutique restaurants dave the defining issue is that the owners are there on the premises the owners love what they're doing and they're out there making it happen that's when you can you can you can see them there either working in the kitchen or the run in working tables and it's right that's what i love your proximity is less than twenty feet from the kitchen and you can see everyone and you do you get a lot better service to dave i got a question for you yes right now you're g dinner on friday night and you got to pick a restaurant in chicago top three right now for me personally wow there's a little nothing against mexican there's far as i'm concerned man thanks a lot and you know did you told me that you wanted me to be brutal and brutally honest and stuff and i don't really like saying bad things about restaurants it's a tough business and you know like i said sometimes i have a bad day but i will say as i i shy away from the commercial places shy away from the like the big box restaurants there's nothing wrong with it you know you know a special occasion you go up there you go to i mean like a chili's or anyone else kind of places but i tend to shy away i  pricey but really nice wine selection nice cheese cheese re the pumphrey char made out of meat frighted duck fat they do a lot of little things that really make a difference in a restaurant and then that night dave talked about regional lake george in hobart you could sit out in the back deck and look at the waterfall really tiny little place but but then i think the only one open like thursday friday saturday but just amazing the chef is really creative he makes things happen in a really really puts puts flavors together so so that's a good one you know keith's right here in whiting is really nice you know for a special event again i think open our own little bit for dinner on the weekends but he's got a really good barbecue ribs good steaks pastas nice a little bar too so too and i need four five eleven hundred so you have a whole bunch of stuff written down that what that is what it was so i talked to some of that stuff if you ask me where i went in and you know i don't want to just i don't want to bad mouth anybody that's just not what we're about but what makes a good restaurant well service food price for value right funny thing is what's more important service or food it's a toss up that you know  i will bet you that you can go to a restaurant and their server you enjoy wings and they treat you like you don't have the calling to pay for the bill you never go back but you go to a restaurant where they treat you like you're the owner do you get treated like royalty and they make a mistake hundred thing or you  quite right but they treat you well and they make it right for you that's going to be the place you as a service trumps food all the time every time every time i mean just think about a restaurant there was a mistake made but they treated you like royalty like like like you deserve you know you got to pay the bill you know you want to be satisfied right otherwise you know like like what is the movie in scarface where they were working at the little greasy spoon and he says i see what a sandwich man wrong with it but not for me yeah i'll give you a couple for me i like going to cafe beyond never been there so no cafe beyond is the reason is is that if you come up and you get off  at twenty second street and then you hang it's right there in the twenty second and clark i believe it's very it's probably on the most south and they can be maybe it's twenty first in clark and it is  a tie in place and you can valet in the front but they also have parking around the back if you get somebody pull it out or some you can actually park and i pay and it's is a nice bar brass rail bar and then they have a bunch of tables around the bar but we have tables in back and then they have a party room that is sometimes a rant or if it's real crowded the opened it up you really if you're going to go up on a date tom you don't want to sit in the back you want to sit in the bar area and there's three tables along a bar and there's probably ten or twelve going to be behind a divider in the bar area and we like to go up there because it's on the south and you can get in and you can eat have a full chicago meal full i mean it feels like oh i like a mob around place or something but of course it's not but they have that feeling you get about you know two or three you know kind of mean look and tell you dude standing at the door and pushing everybody around the rolls are great i'll give you another  as you go there for lunch and it's about half the cost of what is going to prison as yeah you know where is that it's i believe on either clark or some around ohio i will agree with the reminder that of wildfires overrated i had a slab or ribs there right before christmas at a party very dry i didn't really care for any of them ok it's just my opinion and what's your third and my across from the steppenwolf so again easy to get you get off at north come into the city on north get a holstered street turn turn left going going north again and they have valet parking it's a really small store front big windows in a front little almost always there the door nice cocktails really nice food good very fresh beautifully everything's beautifully made right on the premises social yeah that's lucky beyond ok what was the third one was going to be i remember the