and this concept came to be really out of an opportunity to take over a big beautiful space in a neighborhood we felt comfortable with and felt like it was missing something really iconic and authentic and old new york so we boisterous as well as other new england oysters it was just from the west coast a killer burger some beautiful steaks and really it's just a nice well rounded approach a bold menu at elevated dining and really comfortable like you said john there's something for everybody but you're also not going to sit here flipping through a fifty page menu trying to make up your mind for half an hour and it's a nice simple menu and it's comfortable stuff it's a great burger and states it's called bar it's familiar but it's elevated and the quality speaks for itself everything is above and beyond here well that's amazing you know when we were up stairs you did this incredible irish guinness cheese which i was in awe of and i never saw that but i think you know everywhere i go a long time friend to talk about this new venture of the tricks of my family's fourteen restaurants this is the first one that is my you know it's kind of my baby my my ground up concept it's brand new for us it's a brand new menu all the procedures are brand new and it's our first venture into the rahbar business which is an absolute blast and i'm proud to say we're moving almost fourteen hundred oysters a week oh my god and they've been super well received and i'm trying to join the ranks with all the famous oyster bars in new york but this is fantastic and maybe i mean this is your baby it's fantastic i've known you since before you were born so this is really a real and credible time blossoming i think in terms of just you come into the industry into families have for many many years and now you have your own restaurant patricks which was named after you dog i think you're my right so the namesake patricks was after my mother's late dog growing up a beautiful make a beautiful collie dog and unfortunately i was i never got to meet this great dog bite as a family we're all very much into dogs i have a beautiful rescue dog at home my parents have a big kind of a rescue dog at their home is a good dog but we all love dogs to do it we do a few different dog charity related things here and it's a nice little theme in motif for the restaurant and so that's where the logo and the name kind of came to be best to mention the name patrick's energetic service it's kind of just a new take on the old school and it should feel like it's been here one hundred years and quite frankly there should have always been something like this here in midtown and what's amazing to me is  irish hospitality italian restaurants italian culture jewish immigrants multicultural multicultural and that the vibe here is very much representing that and so to say we are not inspired by irish bars an me second generation member of our company his father worked for us for thirty years and he kind of grew up working with us and we became good friends these guys behind us he's making a few orders of the patrick's burger this is the cheese we use on the patrick's burger it's  guinness cheese that actually has stopped here in the making process it comes from ireland and it's organic chatter absolutely amazing it's go this big bold funky flavor and when it melts on the burger it is just like unbelievably delicious patrick's burger you are one inch thick patty melt the guinness cheese irish bacon going on our custom pretzel roll slice of beef steak tomato i'm going to make our montauk grilled tuna a nice toasted english muffin the irish bacon goes on the burger taste what are some of the ladies who have drawn that's arm and clam chowder one of the anchors of the many and one of the first things we decided we needed to sell here and it's made up with a couple different types of clams chop sea clams cherry stones  remember my world is your world so get up get out and travel so john up the stairs in the kitchen earlier we're looking at our signature patrick's burger so one inch thick half pound patty complained of brisket short rib and truck and it's  a slice of this beautiful marble guinness cheese from ireland irish bacon which is very unique to our restaurant and a little bit of texas kettle sauce which is a horseradish mayonnaise and a slice of beef steak tomato i put it up against to something well done and it's just like shoe leather but you do it in such a perfect way short of being a one inch thick had a really gives us the opportunity to cook pepper her beautiful a temperature exactly one of our signatures here and one of the first things we put on the menu is our grilled montauk tuna sandwich special little opens your nose it's really kind of wonderful good luck in the choices but again you don't have a huge menu as you see it which i think is important you know and also there's so much activity here and forty second street so people always popping in they go to movies they go see it or they come from port record energy and so many new yorkers you know they love to talk down in times square i love times square i spend a lot of time here and it's a very important part of my family in my business and so this restaurant is just a great experience when out west saw early mcdonald's had his vision design a beautiful little hamburger shop and had quite a success story as the times changed and people's tastes change a little bit and a big deciding factor  change was that he had luncheonette drive ins with no dining room and mcdonald's had a dining room which was a big competitive edge and the rest is kind of history my family has grown out of fourteen restaurants all through the seventy's and eighty's my grandfather and later my father had tested different concepts and kind of tried to find what would work for them and out of that came dallas b b q which is our main business and quite frankly my day job we have eleven locations and we're all through new york where four out of the five boroughs of the stores in the bronx two in queens and two in brooklyn and our flagship dallas b b q which sits seven hundred eighty it's actually our neighbor here to patrick's in the same building on forty second street it's fabulous wonderful and you can always it's consistent that's what's really good when you go in you know what you're going to get and i think that's very important with any restaurant you know you can't you know dilute the menu or the loop the food if you have the consistency people know exactly what you're going to get and that's perfect consistency is a huge part of our business and one of the most important things of any restaurant absolutely well this is so much fun that i can't wait to taste something what are we going to have right so i ordered a few oysters were sitting down here in our oyster bar area and i do all the oyster purchasing myself i'm kind of a nerd about it i have a big complicated excel spreadsheet with notes of different oysters that i like in their prices and where they come from and actually design this crazy excel thing that stood my was to sh every day based on what we were right and where do we come from long island or we buy from up and down the east coast as far south as virginia really mostly long island massachusetts connecticut m and today i would have for us a prince edward island oysters from canada as well as some west coast oysters from washington state a wonderful you know i didn't know there was a difference in the worst news because they have different names was it something and they have three different types of oysters and i thought wow that's amazing yes and today we have six types of oysters right now it's wednesday so i'll keep it a little smaller as we grow for the weekend friday saturday usually eight to ten varieties and we change them every day so it keeps the staff really energetic and enthusiastic about the different types of oysters it guarantees that we have fresh product in and i try to source the stuff directly from the farms where i know it was in the water less than forty and fantastic and how did you get into city i've always been a big consumer of oysters i love them it's one of my favorite foods it's very good it's a very free pleasure as they're healthy and loaded with vitamins and pretty well in calories and one of my good friends downtown in  manhattan as it was the bar that i frequent once every couple weeks and he kind of passed the torch with a lot of good knowledge to me over the years and taught me a lot of what i know about oysters and introduced me to some of the players and the producers and so it gave me the confidence to say new restaurant we need to be the very best at something and i'm going to hang my hat on the streets fantastic that is really one i'm so proud of you i mean i've known you only a life this is really a wonderful growth and you continuing the tradition of the family and i think that's wonderful you know often the children of the family they go off somewhere else and you know they forget about the family but this is all and your sister is also involved as well and i think the whole family unit you know understanding the restaurant training from you parents  grandparents and all of that gels together and you really have all this wonderful knowledge about the business and i think it's very fortunate i think it's great thank you you know my sister is involved as well and she spends most of her time at our italian restaurant tony's tenafly and she helped me open those are coming from prince edward island they should be really sweet slightly brining here due to these bottom points from maine ok you just came in new to us really should be beautiful open ocean oyster for me and really salty briny delicious yes they feed on a different type of kelp and they they live in the pacific and they're actually a different species of oyster and you could tell the difference because they have a curly shell instead of a flat shell or launch your they they tend to go a little smaller but they vary in size that had some long island and a long island and a couple of these main jonah crabs which are really a beautiful product every day all the way and i mean jonah crab is very closely related to the stone crabs that you've probably heard of or had in miami and they eat very similar to that right and they're out and that's how they order don so here we have a little robot platter i put together three types of oysters here we got our summer love our clyde in points from maine and these are our cranberry creek from washington state couple little neck clams our jonah crabs and our homemade trim cocktail john we have three condiments here on the roll bar platter our house made me at sauce which is a slightly sweet red wine vinegar this is a horseradish manage the same sauce we put on the patrick's burger i recommend that for the crab claws and the without any further ado we have our patrick's burger so one inch thick burger with which has a blend of truck short ribs brisket custom for us half a pound and it's finished with a little bit of marble guinness cheese from ireland and  place for people who would turn to the new that's the whole point of the thing to do thank you i mean so many people have been here already once have been back to three times if not more and we're getting a lot of great return people booking parties which is a huge part of my  a couple broadway shows of them parties here already and it's atmosphere this five it just it's so fun and casual and perfect for a get together of any sort really and you've got the space which is and yeah you know when i walked  this city and you know in this day and age i don't know how i don't think there are nearly appreciative enough not only for the obvious things like their service in nine eleven and building up the city and getting the streets so safe and city so up but there are a huge part of the economy of this city the social aspect of the city i mean you're talking about a demographic that's hundreds of thousands of people that work for the city and you know maybe sacrifice a little bit of their career potential to serve the city and so and of course risking their lives every day so we love those guys we walk in those guys and dedicating a few party room just just scratching the