Okay this
Okay this is impressive. A great morning to be outside in the Publix
kitchen because we have a
spread you know in the book
this segment. We thought it
just really chilly and we’d be
out here shivering and we’re
going to be enjoying the
warm Robin. Well, the weather
is warm but the rock is still
so we are talking with
our friend, Jack’s restaurant
reviews. We have Gerri waterson
a local blogger a foodie
really well known in the
community at and shipped Levi
from her eye Robin on a beach
Boulevard. And we’re going to
get to Gerri first to tell us
why we have Jeff Levi.
>> So we drove the entire city
tried every relevant Robin
place and raked the 5 best
raman spot subjects
okay and chef we will have to
be number one.
>> They go top dog has so you
went to 11 different places.
Yes, tough task right and it’s
bad
for you to kind of the
restaurants
are great. There’s so many
amazing offerings when it comes
to Robin.
to Robin. >> There are some in our Ron it seems really grow dramatically.
In the last 5 years or so we’ve
gone from a couple are on the
spots the now probably morning.
>> A double that’s
impressive. So let’s talk to
you how to join in to rob.
May like. I was more important
now I just know we’re going to be for a long start when I was
continued it then always working Rahman but about 7 years ago. I started going
around and it was they love the
I just enjoy.
That type of work and we’ve
seen like a renaissance with
its began really get back in
the old days, you know the
around and apparently Michael
has faith in by
this is not the case right here
this is an art form tell me
what
we have we have microwavable
want Rahman a so with that.
ends up here. We have
all the way over here is that
on them that one has a slice
been sliced pork shoulder.
A little bit of black pepper it
stay clean.
The next one over here is going
to show you around the show you
around in it.
Let me show you what we’ve got
get to it’s got the
pork belly. So the pork belly
is actually up.
is very strong Mommy bomb is
what and no doubt right in the
right. We have a town called
her on it closer up.
We’ve all worked on for a long
time get a nice and creamy I
spoke with Taylor. Yeah
show you the rent is 3 I got to
eat that over as he set the
scene to help.
Over here. We do this I’m a
little different that
is 30 and he’s very sorry, I
The Japanese. The real strong.
Potatoes care if you like me to do. That’s that’s where you got a
hearty and that we do have cold
weather coming up that’s a good
news for the riser and so we’re
looking here that is literally
pop meat is popping off what we
have here. Jeff, this is our
crime beef we use this far our
number one it’s spicy
sauteed garlic onion E
and that was the last one I
didn’t actually make a plan
making it for you take a bow
and to do. So if we have time
for that I love to do it.
We can come back to sort this
out right have all kinds of
foods and then of course the
egg Yang the icing on the cake
that is yes so we do it a
little different than other
places are iag is done suit in.
So it comes out is it’s almost
like
a custody. Texture instead of
like I softball they read the
outside and then they soft
inside. So it’s actually creamy
all the way through instead of
Jess.
I love it says here that want
to
come out and tasted those feel
guilty sure that we get a bit
Jerry and I get to taste it,
but there’s people who want to
come out and see where you’re
located we’re on a beach and
San
Pablo Bay right next to Church
of 11.11 22 chair today flags
that you’re exactly right there
right there man. So.
It Waters are you so much begin to and people can find you guys all social media,
don’t just
be Robin.
>> You know we write about all
the stuff that’s under the fire
the radar or maybe the best in
town and everything in between
all right here we go let’s
do it. I love
it here that much of what he
thinks for having us out here
that is so delicious million of
them are cooking up more.
>> We’ll see if we can come
back to this love to let the
value that last night. The so
good we’ll be right back guys.