Welcome to the family with Mike Stretch Gellfan.

And Andy Bram Bernard.

Magnificent. All right, we got a million things to talk about. There's no question about that.

At least one, apparently.

Well, no, I got a couple, too.

What could be more important than Motsie Ball soup? Nothing, because I have been a fan of Motsieball soup since Plitman's Deli

on Plymouth Avenue. Yeah, yep, and I have since, well, since my dad walked me up to Cecil's

one day when I was like five years old. But, you know, my main source of Mazzabal soup is the crossroads.

But now I don't know what to expect here because the crossroads has been sold.

What?

They've been sold.

And Kevin, I talked to Kevin. I was over there the other day, and Kevin, you know, of course, people don't know this, but he's been running the place for 27 years. And, you know, that's the key to any great restaurant. You got to have a guy who's there like 16 hours a day. And Kevin, he came over, he said, hello, and he said, this is my last day here.

Now, because the place has been sold. And so, you know, we don't know what to expect now.

He is one of the most pleasant people to deal with. I have ever dealt with. I love crossroads.

Every time I go there, Tom, great to see you back.

We've been missing you.

He's just a wonderful guy.

Yeah, yeah.

Perfect for the job.

And I'm really happy for him because he probably is, you know, it's almost like being in radio, you know.

You're there 25 years.

And eventually you think,

...