0:11

Welcome to Vegas Circle Podcast with your hosts

0:13

, Paki and Chris . We are people who are

0:15

passionate about business , success and culture

0:17

and this is our platform to showcase to people in

0:19

our city who make it happen . On today's podcast

0:21

, we're going to be delving into the culinary journey

0:23

, through success and challenges , of building a family-owned

0:26

restaurant . We're welcoming to the Soaker , the owner of

0:29

Via Brazil Steakhouse . We've got Adam Gomez

0:31

, so welcome to the Soaker brother .

0:32

Welcome . Thank you for having me .

0:33

Good to finally meet you in person . I've actually been to your restaurant

0:35

. Big fan of your restaurant in Summerlin . You guys

0:37

have been there , I think , for about 15 years now , from my understanding

0:40

, which which is extremely hard

0:42

to do in this restaurant business , especially what

0:44

we've been able to deal with over the last couple of years with the pandemic

0:46

and everything . But we just want to kind of jump in . So you've got

0:48

a 15-year legacy . What inspired you

0:50

and Anna , your wife , to get into the restaurant

0:53

business or open your own restaurant business .

0:55

I've been in the restaurant business a very long time

0:57

. I'm originally out of New York . Been in the family

1:00

business , basically for many

1:02

, many , many years ?

1:03

Okay , new York City or upstate New York , new York

1:05

City . Yes , okay , I'll be there in a few weeks . Did

1:08

you actually have your own restaurant in New York City

1:10

, or did you work in like for a family business ? Or

1:12

how did you actually do it in New York ?

1:14

I worked in our family owned restaurant , so

1:16

the original Via Brazil has been around since

1:18

1978 . Oh , wow

1:21

, okay , wow . I was working there for many

1:23

years before moving out to Vegas , okay

1:25

, and opened a space out here . We

1:27

were looking to open another restaurant

1:29

, okay , and just

1:32

a series of events just fell

1:34

in place and this location just

1:36

kind of appeared , yeah , it

1:38

just all worked out timing-wise and

1:40

we ended up opening Via Brazil out

1:42

in Vegas .

1:43

Is this an extension of the brand

1:45

that's out of New York , or is that one still there , or

1:47

is it strictly only in Vegas ?

1:49

at this point , the Via Brazil here in Vegas

1:51

. It's a Brazilian steakhouse so it's an all-you-can-eat

1:53

experience . It's a little different than

1:55

the Via Brazil in New York . So the Via Brazil in New York is

1:58

a traditional a la carte restaurant Got

2:00

it . But we also have another

2:02

Brazilian steakhouse in New York called

2:04

Plataforma . It's one of the top Brazilian steakhouses

2:07

in the United States Excellent . So when

2:09

we look to expand and do something

2:11

outside of New York , we took the Via Brazil

2:13

name because obviously a longstanding… .

2:15

Makes sense , yeah , brand recognition and everything , yeah

2:17

. So how long have you actually been out here now in

2:19

Vegas ?

2:20

Me personally . I've been out for about 16

2:23

years .

2:23

Okay , so you jumped right in , man , moved

2:25

out and then had the plan .

2:33

It's like this kind of a different , you know , that little area that you're in . You

2:35

know , 15 years ago , I'm assuming it was vastly different

2:37

than it is now and I think there's a lot more competition that's moved into that location

2:40

but also a lot more people moved into the area .

2:48

Do you think that's something that's benefited you or do you think it's something that , um , you know it's kind of hindered the experience of , you know , be a brazilian at location ? It's probably a little of both , I guess . Obviously there's

2:50

a lot more competition now . You have downtown summerlin there , which wasn't

2:52

there before in the village and other uh restaurants

2:54

that open locally and at the time we

2:56

were opening , timing wise wasn't the best . Obviously

2:58

we were just heading into a recession , I bet

3:01

yeah and , uh , you know places were closing

3:03

left and right . so , um , definitely

3:05

different struggles

3:07

to deal with depending on the

3:10

times , but

3:13

there's a good following that we've built

3:15

up a lot of regular customers , a lot

3:17

of regular clientele . We have good name recognition

3:19

around Las Vegas now . So

3:21

I'd say a little of both .

3:23

Because that location is fantastic and I think you got there

3:26

, like you said , you prime time , when you got

3:28

it 15 years ago , but I'm sure the real

3:30

estate has probably gone through the roof because that location

3:32

is just absolutely fantastic .

3:34

It's a good spot .

3:35

How did you determine at that point in time , 15

3:37

years ago , that that was the location you wanted to move

3:39

into , instead of being on a strip restaurant

3:42

or a strip restaurant or , you know

3:44

, a Summerlin restaurant , if ?

3:45

you go back to when we were opening , there wasn't

3:48

a lot of competition , like you mentioned , around that area

3:50

. It was a unique concept

3:52

for the area . At that time . There wasn't

3:54

any other Brazilian steakhouses

3:56

at the scale that we were looking to do it in

3:58

Las Vegas , and it's just location

4:01

wise it was a good area . The restaurants that

4:03

were around there were doing well at the time , yeah

4:05

, um , and it just looked like it was a good opportunity

4:07

in that space .

4:08

The restaurant industry I'm seeing is like it's

4:10

such a challenge . We've had a lot of owners on you know the

4:13

competitors of yours , of course , to you know

4:15

being in the steakhouse business . But

4:17

and I

4:19

was restaurants close after like their first

4:21

year and I think 80% of them close I

4:24

think after four years , is what some of the

4:26

new you know statistics that came out . But you

4:28

guys must have a secret , right , secret recipe

4:31

. You know 15 years is extremely hard . You went

4:33

through , you know , the

4:38

first kind of issue in kind of 2008 , when we had those challenges

4:40

. Then we went through the pandemic . What kept it together ? What was the glue that

4:42

kept it together for you guys to keep your doors open and keep it going , because it's

4:44

really hard . You guys got a great story and a great

4:46

legacy to be able to do that .

4:48

As an owner of the restaurant . I don't just own

4:50

the restaurant and delegate

4:52

for other people to do everything . I'm there , my

4:54

wife is there , we're there on a regular basis . So

4:57

we keep that authenticity , we keep

4:59

that quality , we keep our standard

5:01

and I think that when

5:04

you kind of farm that out for for other people

5:06

to do for you , you're not going to get that same

5:08

result . So I think that's

5:10

what helped us really continue

5:13

to expand in our in our local community

5:15

and really

5:17

ingratiated people to to

5:20

what we were doing , you know , and

5:22

helped us to build our regular clientele

5:24

and honestly , that was the biggest thing . When

5:26

we came out of the pandemic we didn't know what to expect

5:28

, but a lot of the locals

5:31

, a lot of our regular clientele , was

5:33

coming to the restaurant two , three

5:35

times every couple of weeks and

5:37

really keeping the restaurant busy at

5:40

that time when we were just getting back on our feet

5:42

, I actually went to your restaurant during the pandemic

5:44

.

5:44

I was so excited to get some really good food and then you guys

5:46

added like a brunch option . Right , that

5:50

wasn't the original idea , right ? You guys started doing these parties for Sunday brunch

5:52

and things like that right .

5:53

Yeah , we do a Saturday and a Sunday brunch . It's

5:57

really unique . There's no other place doing anything

5:59

like that . So what we're doing

6:01

is we basically come around , we do the full

6:03

meat service . We carve the meats table side but

6:06

we got the chef's omelet waffle station going

6:08

on as well and then we have our full salad

6:10

bar . We put some breakfast options out there as well

6:12

. So it's really it's

6:14

a unique experience . You know , you get the all

6:16

you can eat . You get the brunch experience , you get the meats

6:18

.

6:20

What do you see is happening ? Right Because you come from New York City

6:22

? Right is happening right because you come from new york city ? Right , it's like the mecca for a lot of the restaurants . I'm

6:24

really from chicago and chris is from from detroit , but I love new york

6:26

city's . Got you know the

6:28

top of the top right , and it seems like now Vegas

6:31

is that now right ? I feel like this is

6:33

the transition that we're going to , where you

6:35

got all the top chefs that are here . You got you

6:38

know you guys bringing a different culture and a different

6:40

spin , which is just absolutely awesome . But

6:42

are you excited about seeing what's

6:44

happening with these changes , with a lot of these restaurants and

6:46

all the culture that's happening here

6:48

and the growth ?

6:49

Oh , yeah , absolutely yeah . I remember

6:52

when we first opened , you had a lot of national

6:54

chains yes , and

6:56

now you're seeing a lot of concepts

6:58

that were chef-driven yes

7:01

, something that I'm more used to coming from New York

7:03

, sure . So , yeah , it's definitely exciting

7:06

to see that out here .

7:07

Yeah , how do you maintain that innovativeness

7:09

? Because I know adding

7:11

in a brunch , right ? I think Vegas is a city that always seems like people are jumping

7:14

to the next new thing , right ? What ? I think Vegas is a city that always

7:16

seems like people are jumping to the next new thing , right ? What is it right now

7:18

, what's hip , what's in ? And you know , as things become more established , you still

7:20

have that brand loyalty that people recognize with

7:22

. But

7:25

how do you capture that new clientele by being , you know , more innovative . Is that

7:27

something you put effort and thought into , or is it you kind of stick with the tried and true

7:29

?

7:29

That's the thing we try to keep things fresh . So you

7:32

know our restaurant . It's

7:34

very important to us that we're

7:36

always adapting with the times , that we're not staying

7:38

stale . And you know , and I think that's a

7:40

lot of the problems that longstanding

7:43

traditional restaurants sometimes have is

7:45

they just kind of stay set in what they've been doing

7:47

for year after year after year and

7:52

they don't improve and they don't add and they don't stay current . And we're always doing that

7:54

. You know whether it's adding something new to

7:56

our salad bar or new to

7:59

doing the meats that we're bringing out , instead of just bringing

8:01

the same meats every day . Sometimes we'll

8:03

bring out specialty cuts , things like that , the

8:05

craft cocktails that we do at the bar and

8:08

then different kind of events that we like to do to keep

8:10

things fresh . So we're always

8:12

trying to see what the next thing is

8:14

and see how it works with our concept

8:17

and if it's something that our clientele

8:19

is going to enjoy .

8:20

I remember years ago you guys did something that was like

8:22

obviously it's a Brazilian setup

8:24

, but it was almost like a Mardi Gras setup

8:26

that you guys had . I remember going there weekend and you guys

8:28

had the performers and everything that

8:30

was in the restaurant . It was amazing . So I'm like

8:32

man , are they going to do this all the time ? It was literally

8:35

like a Cirque du Soleil show , you know in

8:37

Suburban . So it was pretty cool yeah yeah

8:39

. That's the Brazilian Carnival . Brazilian Carnival

8:42

Okay , I couldn't think of the name .

8:43

Okay , awesome , oh yeah , carnival , carnival

8:45

, yeah .

8:49

I couldn't think of it . My mind was going blank for a Brazil

8:51

then .

8:51

Or my family's from Brazil , but I'm

8:54

in New York .

8:54

Awesome man , talk a little bit about , you

8:56

know , being in business with family , right

8:59

? I know that's extremely hard to tie

9:01

, as everybody's got their different perspective , right . Some people

9:03

think that it's bad , some people think that

9:05

it's good . What's your perspective

9:07

on that ? Because you've been doing this , like

9:09

you mentioned in 1978 , is , you know , your

9:12

family restaurant and you guys have had it for 15 years

9:14

now here locally and you're partnering with

9:16

your wife . What would you say ? Is it good or bad

9:18

?

9:18

I guess it just depends on your family dynamic

9:20

. For me it's been a positive thing

9:23

always . I mean , like I

9:25

said , I grew up in the restaurant business so I learned

9:27

a lot of what I know from my father watching

9:29

what he was doing . And I picked

9:31

up a lot of what he was doing when I moved out here . So

9:33

and I picked up a lot of what he was doing when I moved out here . So we're really kind of

9:35

on the same page when we discuss

9:38

what we're doing with the business . He

9:40

has a lot of trust in what I'm doing and

9:42

there's not that kind of conflict where

9:45

I've been doing it longer . So I see it this way

9:47

we just always kind of come

9:49

to a good agreement . And my

9:51

wife , when she started with us , we

9:54

opened a place together from the beginning , so

9:56

we kind of had that same vision from the start

9:58

. So

10:01

I think we've all just been on the same page . And the family aspect

10:03

is that we know

10:06

we can trust the people that we're partnered

10:08

with and because we don't have

10:10

that kind of constant conflict , we

10:12

have that constant support .

10:14

So it's worked well for us . Yeah , that's powerful

10:16

.

10:17

Kind of considering , like the current economic climate

10:19

right , we all know restaurants seem to me to be one

10:21

of the most impacted by what we're currently

10:23

situated with Cost of labor , cost

10:25

of goods , inflation , you know all of these

10:27

different things that are happening right now

10:30

in just the overall , you know

10:32

country . You know how has these things impacted you

10:34

and how do you prepare for that . Because , being

10:36

at that kind of higher end restaurant experience

10:38

, it's harder to keep pushing that bridge

10:40

right , to go from a $50 experience

10:43

to $100 . It's not like McDonald's can

10:45

raise their price a dollar and they're at 100% increase

10:47

right , it's a very different experience . How do you

10:49

manage that part of the restaurant business

10:52

? It's pretty complicated to work through

10:54

that .

10:57

Honestly , that's probably the most difficult thing right now , with the inflation and

10:59

labor costs going up . You

11:02

know we are a all-you-can-eat

11:05

steakhouse experience , so

11:07

we're not like an a la carte restaurant where you can

11:09

kind of pass those costs on a little at a

11:11

time to different items on the menu

11:13

. So we really have to

11:15

be very structured in the way

11:17

that we do things . We've got to make

11:19

sure that we're working efficiently as a team

11:22

, that we're getting the most out of our

11:24

employees and just

11:26

making sure that we're controlling our waste , which

11:29

is one of the biggest issues with this kind of content

11:31

.

11:31

I was going to ask you about that . Yeah , I was very curious about that

11:33

.

11:33

Yeah , so that's really where

11:35

we kind of try to tighten up the most so

11:37

that we don't have to increase our prices

11:39

to a point where you know inflation

11:41

is going . You

11:44

know it's quite a bit of difference compared to

11:46

where we want to be priced at . So

11:48

you know we try to make those cost controls

11:50

as much as possible so we don't have to increase

11:53

our price and put it on the consumer .

11:55

And how important is it to have that vendor relation

11:57

? I know you've been doing it for a long time . I'm sure your relations

11:59

are pretty pre-established . But initially

12:02

, when you're getting the restaurant kicked off the ground , how do you

12:04

work that dynamic to identify who those vendors

12:06

are going to be ? How are you getting the best quality

12:08

food , the best prices , and how often

12:10

do you reevaluate those relationships

12:12

?

12:13

I mean , at the beginning you're comparing a

12:15

bunch of different vendors . Usually they'll

12:17

start you off with some product samples

12:19

, try things out . It's kind of getting a feel

12:21

for who the rep is

12:23

going to be taking care of you to . That's a key part

12:26

of it , you know , because throughout

12:28

the year you're going to have issues , you know there's going

12:30

to be problems and that rep

12:32

is there to really help you when you need it . You

12:34

know , and that rep is

12:36

there to really help you when you need it . And the

12:38

places that over the years haven't had a customer

12:41

response that we needed . That's kind

12:43

of where we've drifted away from some of

12:45

those companies and stay closer to

12:47

some of those vendors , that they're there for us

12:49

when we need them . And especially after

12:51

the pandemic , that was a really key thing .

12:54

Who decides what's on the menu ? Is that kind of like a

12:56

collaboration between you and anna ? Or you

12:58

guys battle it out to figure out what's gonna

13:00

win , or you know how do you guys make that determination

13:03

? No , no , we don't really

13:05

battle it out .

13:06

I'd say , for the most part , we , um

13:08

, we usually we come to a

13:10

consensus and , and you know , maybe

13:13

one has an idea and the other one has an idea

13:15

and we kind of compromise and see what makes

13:17

sense . But

13:20

yeah , we haven't really had much issue with

13:22

that . That's awesome , do you ?

13:23

test it out , so you just throw on some ideas

13:25

, have your chefs cook it up and see how

13:27

it tastes ? Are you constantly trying out new things

13:29

and seem to roll it out , or do you

13:31

put a lot of effort into it and you just know what you want to do ahead of time

13:33

? Sometimes , do you ?

13:34

put a lot of effort into it and you just know what you want to do ahead of time . Sometimes

13:36

the idea just kind of comes to you and then we'll kind of play it out

13:38

beforehand , try it out in the kitchen

13:40

or , if it's a specialty cocktail , taste

13:43

the staff on it , for example on the bar

13:45

, and get input from everybody . So

13:48

that's kind of generally how we'll

13:50

add something new . We'll get the feedback

13:52

from the staff , we'll

13:55

take the input and see what makes sense and again , we're doing

13:57

it for our customers , right . So we want to make sure

14:00

it's something our customers are going to enjoy . So

14:02

it's not something that I personally like

14:04

, or maybe my wife Anna personally likes

14:06

. We may have an idea , but once

14:09

we kind of try it out and see kind of what our

14:11

consensus is for the staff and for us , what

14:13

our consensus is for the staff and for us , we can then kind of put

14:15

it in perspective and start thinking , you know , is this

14:17

something that's going to be , you know

14:19

, really interesting for our guests ? Is this

14:21

something they're going to enjoy , or is this something

14:23

maybe we should pass on and look at something else

14:25

?

14:28

And do you have like the nimbleness to be able to make that happen fairly

14:30

quickly , or is it something that you know a couple months like ? Are you

14:32

from idea to execution .

14:34

It kind of depends on what the concept is at

14:37

the point . But I mean , we've come

14:39

up with an idea one

14:41

day and then the next day already put it on the menu

14:43

, so we have that kind of nimbleness

14:45

, like you're saying . It just

14:47

depends on what it is , how complicated

14:50

the idea is , if it's something that's like an immediate

14:52

hit , where we don't have to tweak it at all and

14:54

it's like okay , I got this idea , let's

14:56

try it out , see how it goes , everybody

14:58

wow , this is great . Yeah , on the

15:00

menu the next day .

15:01

Yeah , what's your favorite thing on the menu ?

15:06

Like , if you were to eat tonight , what would you eat there ? Are you putting

15:08

me on the spot ?

15:10

Yeah , I'm curious because I want to know what to get next

15:12

time .

15:15

I mean , you got to go with the picanha . That's

15:19

the signature cut in Brazil , so

15:21

you got to go with that . But if I'm going

15:23

away from the meats and I'm thinking about more

15:25

, some of the stuff that we have on our bar menu , it's

15:29

going to be one of the empanadas the empanadas

15:31

that we do at the bar . Everything

15:34

is made fresh and they're handmade

15:36

from scratch . I'm disappointed . I never tried

15:39

your empanadas .

15:39

I didn't even know you had empanadas there . I'm really

15:41

mad at myself , because I love empanadas .

15:43

Okay , yeah , I'm pretty proud

15:45

of those . Okay , I worked

15:47

together with the chefs for probably

15:50

about a month putting those all together

15:52

and it utilizes a lot of stuff that

15:54

we use in our , in our dining room , you

15:56

know , in our , in our full service . But

15:58

then we kind of mix it with a lot of different unique

16:00

flavors . So you're not getting like your

16:02

typical empanada when you try the empanadas at

16:04

a restaurant , um , you're getting like a really

16:06

interesting , really unique sauce , um

16:09

, and the fillings inside , I mean it's it's

16:11

just packed with a lot of flavor .

16:12

it's really good okay , don't forget the specialty

16:15

cocktail . What's one of your ?

16:16

favorite .

16:16

Yes , he's talking to me , I'm gonna eat the drink

16:18

, yeah

16:21

well , uh , we were just talking about

16:23

, um , going from putting something on

16:25

the menu after having considered it just for

16:27

a short period of time or a longer period of time . Yeah

16:29

, so , like we said , the empanadas probably was about

16:31

a month . Working on those , okay , um

16:33

, but one of the more popular

16:35

cocktails at the bar right now is we do a hot

16:37

honey margarita okay and yeah

16:39

, that was something that just came to me . One day I

16:42

mentioned it to my wife . She's oh , I've never even heard of that before

16:44

yeah okay , we tried it with the

16:47

staff the next day and we put it on that night already

16:49

on the menu .

16:49

So I think the only thing I ever drink , and I

16:52

don't know . I think I had it first of all at at a Brazilian steakhouse

16:54

, all you could eat was a caipirinha , the caipirinha

16:56

national cocktail of Brazil .

16:58

What is that ? What's a caipirinha ? I was like

17:00

sangria while I'm there .

17:01

What is that ? So it's made with a Brazilian

17:04

sugar cane rum and

17:06

fresh fruit , so it's fresh muddled fruits

17:08

. Now , the traditional one is with lime

17:10

, a little bit of sugar and a sugar cane

17:12

rum . That's it . We do it with

17:14

a bunch of different flavors , though , so basically

17:16

any fruit we have in-house we can make into a caipirinha

17:19

.

17:19

Sounds smooth yeah , yeah .

17:21

So we do with kiwi , we do with

17:23

strawberry , we do with the

17:25

lime , of course , and then my personal

17:27

favorite one is we do with grapes .

17:29

Oh , that sounds amazing . I'm going to try that out .

17:31

I'm definitely going to check . You make me hungry . That's like the best summer

17:33

drink you ever had .

17:34

That's what's up , man In the summertime , it's so

17:36

light and refreshing .

17:37

You do a commercial . He just did the full commercial for you

17:39

. That sounds amazing . I'm always drinking sangria

17:41

. I always do the same I love sangria

17:43

.

17:44

I got caperinha . Yeah , caperinha is great . I

17:47

got a caperinha flight to the menu so I could try all

17:49

the flavors at once .

17:51

So when you start obviously us being a business podcast

17:53

, right , we focus on business and culture and kind of

17:55

how everybody's growing , Like you've been doing this for a while

17:57

, right ? So what's the one thing that you

17:59

would probably recommend ? Or

18:02

maybe you made a mistake on that . You would probably

18:04

tweak if you were to start today . What

18:06

would that be ?

18:07

That's a tough question . It's really kind

18:09

of hard to think back on that Sure . Like

18:11

I said when we first opened Different

18:13

times . Yeah

18:17

, we were opening right , heading into a recession , and places were closing left and

18:19

right , and I'd say

18:21

that one of the things that

18:23

I didn't do , that I should have done at the beginning , was

18:25

I should have adapted to that faster . I

18:29

think I came in more with the

18:31

mindset of this is what our concept is

18:33

, this is what we're doing . We had it all

18:35

planned out . We know how to execute it . Um

18:38

, we had our price point . Um

18:40

, that was pretty much set and it

18:42

was lower , obviously , than what our price point

18:44

was going to be . Um

18:46

, and I think I should have adapted

18:49

a little bit sooner and realized what was going

18:51

on around , sure , and and

18:53

maybe , maybe , adjust some of the things that

18:55

we were looking to do and maybe roll some of those things out

18:57

later , rather than do everything all at once

18:59

.

19:00

Yeah , that's great . I appreciate the honesty

19:02

, because that's hard to do , especially when you're trying to

19:04

scale . So it makes a lot of sense . What

19:06

would you say ? With us being Vegas Circle ? It

19:09

seems like your dad has been a huge impact for you

19:11

as far as being in your circle and mentorship and

19:13

teaching you the the business and in the ropes of

19:15

everything . But who else is in your circle

19:17

that maybe was able to speak in your life or

19:19

give you some nuggets or things along those lines to

19:21

be able to help you maybe go to the next level or

19:23

keep everything together in a way ? What

19:26

would you say ? That would be Dr .

19:27

Again , we're a family business . So I

19:30

have that support from my family , which has

19:32

been big . So I'd say you know

19:34

it's my family you know my father

19:36

, my mother , my brother , you

19:38

know we're all in the industry

19:41

. My brother is open restaurants doing

19:43

consulting as well . So you know

19:45

, when I have questions on something or

19:47

have some ideas that I like to get a fresh perspective

19:50

, sometimes I'll talk with him about it and

19:52

then my wife comes from a completely different

19:54

angle . So you know , I really get

19:57

a lot of different perspectives just from inside the

19:59

family , which helps a lot .

20:00

Yeah , what's one lesson you learned from your

20:02

father ?

20:03

That's tough , because I learned a lot .

20:05

Like I said .

20:06

I learned a lot growing up in the restaurant

20:08

business . I'd say one of the

20:10

biggest lessons that I learned is not

20:12

to make myself bigger than what the business

20:14

is .

20:15

Okay .

20:17

And I think that's what's helped us a lot with longevity

20:19

in this business and my father

20:21

for so long in New York . That's powerful

20:23

.

20:24

Yeah , what's the plans for via

20:26

Brazil Would you cause ? Right now , it's obviously probably

20:28

probably on this , not franchise or anything like that

20:30

. Is the plan to open up other

20:32

restaurants in Vegas with all the growth that we've been

20:34

having happening , or continue

20:36

to keep strategizing on the current , you know , location

20:39

?

20:40

You know we're going to keep obviously working

20:43

on the space that we have . You know , like I said

20:45

, we're always , you know , adding things , always adapting

20:47

, yeah , but we definitely have interest

20:49

in expanding out to other ideas , other concepts

20:52

. Sure , like I said , we've been working on with the

20:54

empanadas at the bar . You know

20:56

things like that that we'd like to get

20:58

into some different spaces .

21:00

That's awesome . Yeah , yeah , I definitely got to check this

21:02

drink out there . That you said out there . That sounds amazing

21:04

. It seems like definitely to get in that space .

21:05

I'm going to try to go make one tonight . Yeah , that sounds wild

21:08

man .

21:15

He's got to get in business for yourself and even take the leap

21:17

A lot of the times . What's one nugget you would

21:19

leave for one of our listeners that , um , you

21:22

know , maybe they're thinking about opening a restaurant , but they

21:24

think about getting into business for themselves . What

21:26

would you share with them of maybe that would

21:28

help them ? You know , jump in and actually do

21:30

it .

21:30

Say . The first thing is you got to believe

21:32

in yourself . You have to have the confidence

21:35

and believe that your idea , whatever

21:37

it is , is going to be a success . And

21:39

then you got to work hard to make it that and

21:42

, like I said , it starts with that belief . If you really believe

21:44

it , you keep pushing and you keep trying until

21:47

you get where you want to go . But

21:49

at the same point you got to realize that you don't

21:51

know everything and

21:55

you got to take advice from other people and you got to realize what other people have to say

21:57

or what you could learn from them that could help you

21:59

along your way .

22:00

I agree , we always ask all of our guests about

22:02

restaurants in general , so I'm

22:04

curious for you so when you're not eating at your restaurant

22:07

, where , where do you eat at ? Could you give us one

22:09

, one gem of a restaurant , maybe a hole in

22:11

the wall or something that you and your and Anna like

22:13

?

22:14

coming from New York , I'm very

22:16

big on Italian restaurants , so when

22:18

I go out , I don't want to eat steak . Okay , I

22:21

stay away from steak houses . Yeah

22:24

, um , I'll usually opt towards

22:26

going to an Italian restaurant . Okay , um

22:28

, one of my favorite Italian restaurants we've

22:30

been going to for quite a while was a Scarpetta

22:33

at the at the cosmopolitan

22:35

Awesome .

22:36

Okay , I don't think we've ever been to Scott

22:38

Scarpetta before , so I got to definitely check that . I don't think anybody's

22:40

mentioned that before . So shout out to Scott

22:42

I love Italian food . I think I was Italian in another life man

22:45

, so I love , love Italian food . So that's

22:47

great . What else do you want to leave us ? Leave us on

22:49

anything we forgot to ask you at all that you

22:51

want to share .

22:52

Well , you had mentioned about different

22:54

things that we're doing and how we adapt and add

22:56

things . So we actually have a

22:58

event coming up soon . On

23:00

March 5th , we're doing a paint

23:03

and sip kind of event . So

23:07

since we mentioned a couple of things , I might as well

23:09

throw that in there . We're going to

23:11

be teaching people how to make the traditional Brazilian

23:13

drink , the caperinha .

23:14

Oh nice . Oh , that's awesome . We'd

23:16

rather show up for that . We'd rather show up for

23:18

that . For sure , that sounds amazing .

23:22

So we're going to have the customers come in . We're going to show them how to make

23:24

that drink .

23:25

That's excellent .

23:26

We're going to include some food from the salad bar

23:28

as well . Okay , and

23:35

then we have a well-known professional local painter named .

23:36

Alexander Franco is going to be there teaching people how to do some painting after that . You know

23:39

that's actually a great concept to do . We did

23:41

that recently and I

23:43

actually really enjoyed it . It kind of gets your

23:45

mind off of , you know , the stress of

23:47

life and the noise and everything . So that's a hell

23:49

of an idea . It actually makes you proud too , Like when you could

23:51

finish it yeah it does

23:53

, man and I'm not not just saying I actually really want to do that again

23:55

is uh , it's amazing that you guys are doing at your restaurant and

23:57

you guys got a big space . Man , I forgot to ask you how

24:00

big is your square footage there , because you got banquet

24:02

space and the whole nine , so how

24:04

big is the square footage ?

24:06

yeah , we have a large place , it's uh just

24:08

under 10 000 square feet . Oh , it is that big

24:10

okay I didn't realize it was that big . Okay , we have , uh

24:12

, we have two private dining spaces

24:14

there , okay , so we can hold up to 150

24:17

people just in the private dining area , wow

24:19

, okay .

24:20

Well , pay attention to these guys . But I'm definitely going to

24:22

have to check out that March 5th event that you do . So you said it's

24:24

a paint and sip event and you guys are going to start marketing it

24:26

pretty soon , absolutely Okay .

24:29

Awesome man . So we'll be doing that at 5 o'clock

24:31

, march 5th . Okay , it's $60

24:33

a person . It's going to include , like I said , it's going

24:35

to include the drink class , that's not bad

24:37

Get those caipirinhas started get the liquid courage

24:40

working and help with that painting

24:42

.

24:43

That makes it right , man . That's awesome , man . Well

24:45

, we appreciate you hanging out with us , man .

24:49

What's the social handle for Via Brazil , brazil or

24:51

Vegas , brazil or ?

24:51

Vegas . Check them out , excellent food

24:53

, and I appreciate you , adam , for coming on . Man , you can check us out

24:56

at VegasCircuitcom , so subscribe with us , man . So we appreciate

24:58

your time , man . Thank you very much .

24:59

Thank you . Thank you for having me .

25:00

Awesome , good stuff .