I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Danny Meyer of the Union Square Hospitality Group on a show today. Hello, sir, how are you?

I'm good. I'm happy to be here. Great to have you here. So tell me, did your dad drink wine?

My dad drank a lot of wine.

Yeah.

What was usually around the house?

His favorite wines were Burgundies, Bozilay, he had a lot of Red Bordeaux. More than anything else I'd say, Bozilay was on the table and he, you know, he and my mom would drink at least half a bottle every night.

And what we would do with the rest of the wine, the... would drink at least half a bottle every night.

And what we would do with the rest of the wine

the next day would be go out and barbecue something.

And if the flames got too high licking the steak,

he'd use the leftover wine to try to douse the flames.

It didn't really help because the alcohol just made more flames.

We called it barbecue and it was really grilling outdoors.

He and I just loved hanging out and grilling stuff together and of course his favorite

dish to make over the stove. There were two things that kind of come to my mind. One was something we called

Egg Saturday and I haven't had it for a lot of years, but it's it's really good. He

would make bacon and drain most of the fat from the bacon, crack several eggs on top of the bacon, top the whole thing with Swiss cheese and paprika, and put the top on.

And so you kind of had, by the time you were done steamed eggs with melted cheese and

bacon and that was eggs Saturday.

And then the thing at dinner time that he loved doing, there wasn't grilling was Ratatoui. He was amazing at making

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