you know if you want great food you come to bobby batten on simple park south and it's just across from central park the most incredible landmark and their view is spectacular people passing the traffic and then they stop in bobby bad for the best you specialize in here well primarily a steakhouse but we actually chef season does a fabulous job with all the other items the seafood chicken all those other items and great topknot because that's what people expect that they expect the prime try aged beef and also the quality of seafront to back it up you know it's interesting because i was going to ask you whether you age your beef and you just answer that so that's really good absolutely twenty days let's be spectacular it is don't even need a knife it just melts in your mouth so you know that's the best guide you know and where to get you six from mestre purveyors in the bronx wow that's fantastic so it's all local we're only five years yeah that's fantastic and you've been in the restaurant business for how long my whole life really open a business and not at sixteen like that restaurant really where was that out in long island rockville center wow so you really have a sense of all this and no absolute and a passion you have to it's not just a job it's not a career  a club on the other side i mean this is just after the one about when you come in you've got a wonderful bar right we have a great or we have great seating here in the front and we also have some outdoor seating as well inside that is fabulous it's not a rush setting it at this location went out of business call part of it you know i mean i can hire i can hire anybody to be a waiter and i can i can even teach you to be a professional way but i can't teach what people come here for people come here for a little bit of personality as well and it starts at the front and  sixteen ounce new york cuts early and people actually eat all of that yes they do wow that's really amazing it's become like a salvatore or a reward for yourself and i think people really enjoy it that's most important again you have browns creamed spinach of course mashed potatoes we have the greens we have spinach broccoli brussel sprouts we have them all it's the side actually complements it and then tell me about your seafood seafood is great we have sea chilean sea bass we have tuna we have scallops we have shrimp we have lobster we have crab we have all the things that are one essential as far as a steakhouse then we have seasonal specials like right now we're running a bronzino we have halibut so we have to do the specials that are needed to point to keep everybody at the specially for regulars and all locals that live here in central and south so is it seasonal you have a seasonal menu no not really just have that now yeah you know so those are the things that come about season so you have a lot of repeat clients that kind of hit all of the patients but this one does it's very neighborhood ish and tell me how many locations you have we have six here in manhattan  forever and he's been making people feel welcome after five minutes and his his will get to know what you like to drink and he can make anything and do people just come from just to the bottle and in time and then they decide they want to have dinner we force them to eat park avenue in forty six street we also have to in times square and one down a broad street that is fantastic unbelievable i'm going to have a wonderful sip of history because it just looks so refreshing and so we toast absolute  ass or it's not what you're thinking it's all about my travel all around the world i have interspersed photos and recipes to whet your appetite and allow you to dream and discover and rediscover these faraway destinations the title ass well into tain you and sars are so it's a celebration of life you have to live every moment as if it's your last my world is your world so remember get up get out and robbo this the taste of new york and with the seas a due time and he is the best chef in the world i think you're preparing all these wonderful steaks all these wonderful dishes that everybody comes in so talk about your preparation how you came about being a chef all being a ship and my but to make a little room they will started with this little mike which i we're going to add a little more on the couple oil right on top until next week i'm john haggans taste of new york so long for now