The sign on the door says: ONLY NICE PEOPLE ALLOWED! And somehow Marcella Knight and the awesome folks at Koco’s Pub were still nice enough to allow us to celebrate their 40th Anniversary that required some #TastyNes Koconut Shrimp along on the Maryland Crab Cake Tour from the heart of Lauraville with tales of our favorite things to eat in Baltimore along with our favorite Ko-Host, sports cartoonist Ricig.
Nestor Aparicio celebrates Koco’s Pub’s 40th anniversary and his own 27 years on the radio. He shares personal anecdotes, including breaking a glass at Pizza John’s and replacing it with a Koco’s Pub glass. Marcella Knight and Mike Ricigliano discuss the pub’s history, its evolution from a neighborhood bar to a foodie destination, and the impact of COVID-19 on their business. They highlight the popularity of their crab cakes, which account for nearly 90% of sales, and the success of their coconut shrimp and cream of crab soup. The conversation also touches on the community’s affection for the pub and its role in Baltimore’s culinary scene. Nestor Aparicio and Mike Ricigliano discuss the 40-year history of Koco’s Pub, highlighting its famous crab cakes, coconut shrimp, and cream of crab soup. Nestor shares his fondness for the pub’s gumbo and coleslaw, noting the unique flavors and quality. Marcella Knight, co-owner, mentions the popularity of their ribs and parrot head chicken. Nestor recounts his creative use of Koco’s products at home, such as making a pulled pork sandwich with their coleslaw. They also discuss the pub’s 40th anniversary and a special citation from Senator Cory McCray, celebrating Koco’s contribution to Baltimore’s culinary scene.
- •Nestor Aparicio introduces the segment, mentioning the 40th anniversary of Koco’s Pub and his own 27 years of hosting the show.
•Nestor shares a personal anecdote about breaking a glass at Pizza John’s and replacing it with a Koco’s Pub glass.
•Marcella Knight and Mike Ricigliano join the conversation, discussing the recent 40th anniversary party at Koco’s Pub.
•Nestor and Marcella reminisce about the early days of Koco’s Pub, including Marcella’s role in the family business and the evolution of the menu.Memories and Evolution of Koco’s Pub
8
- •Marcella shares memories of her parents opening the bar in 1985 and her early involvement in tending bar.
•Nestor and Marcella discuss the changes in the bar over the years, including the addition of a kitchen and the development of the famous crab cakes.
•Mike Ricigliano joins the conversation, sharing his own memories of moving to the area in 1985 and discovering Koco’s Pub.
•The conversation touches on the bar’s reputation and the community’s affection for K oco’s Pub over the years. Koco’s Pub’s Signature Dishes
- •Nestor highlights the popularity of Koco’s Pub crab cakes, noting that they are a staple for many patrons.
•Marcella and Mike discuss the development of other popular dishes at Koco’s Pub, including the coconut shrimp and the raspberry jalapeno sauce.
•Nestor shares his personal preference for the coconut shrimp and the effort involved in making it in-house.
8•The conversation shifts to the impact of COVID-19 on the restaurant industry and how Koco’s Pub adapted to carry-out service.Community Impact and Personal Reflections
- •Marcella reflects on the community’s response to the 40th anniversary party, including stories from long-time patrons.
•Nestor and Marcella discuss the importance of community involvement and the impact of Koco’s Pub on the neighborhood.
•The conversation touches on the challenges of running a local business and the importance of adapting to changing circumstances.
•Nestor shares his appreciation for the local community and the role of Koco’s Pub in providing a gathering place for residents.
Community Impact and Personal Reflections
- Marcella reflects on the community’s response to the 40th anniversary party, including stories from long-time patrons.
- Nestor and Marcella discuss the importance of community involvement and the impact of Koco’s Pub on the neighborhood.
- The conversation touches on the challenges of running a local business and the importance of adapting to changing circumstances.
- Nestor shares his appreciation for the local community and the role of Coco’s Pub in providing a gathering place for residents.
Nestor’s Maryland Crab Cake Tour
- Nestor introduces the Maryland crab cake tour, a series of segments featuring different crab cakes from around the state.
- He shares his personal favorites from the tour, including the crab cakes at Pizza John’s and Kooper’s.
- Nestor discusses the criteria for selecting the top crab cakes and the importance of showcasing local favorites.
- The conversation highlights the variety of crab cakes available and the unique aspects of each one.
Nestor’s Personal Food Preferences
- Nestor shares his least favorite foods, including venison and liver, and his preference for vegetables.
- He discusses his love for Thai food and the importance of having a variety of dishes that hold up well as leftovers.
- Nestor highlights the importance of trying new foods and exploring different cuisines.
- The conversation touches on the role of food in his personal life and the impact of his diet on his overall health.
Nestor’s Upcoming Plans
- Nestor announces the upcoming resumption of the Maryland crab cake tour on September 16th at the Beaumont in Catonsville.
- He shares his excitement for the tour and the opportunity to feature more local favorites.
- Nestor discusses the importance of supporting local businesses and the impact of his show on the community.
- The conversation concludes with Nestor expressing his gratitude for the support and community involvement in his show.
Koco’s Pub and the Unforgettable Gumbo
- Nestor Aparicio recounts his first experience with Koco’s Pub’s gumbo, which was offered to him by a bartender named Cherry.
- Nestor describes the gumbo as exceptional and mentions that he now orders it occasionally, especially when in the mood for it.
- Mike Ricigliano agrees that once you find something you love, you stick to it, and Nestor adds that people are very loyal to Koco’s crab cakes.
- Nestor humorously compares the loyalty to crab cakes to the loyalty to specific chocolate chip cookies, emphasizing that people have their preferences.
The Allure of Koco’s Crab Cakes
- Nestor discusses the popularity of Koco’s crab cakes, noting that people are hesitant to try other crab cakes after experiencing Koco’s.
- Nestor mentions his favorite local bakery, Woodley Bakery, and its unique chocolate chip cookies, which he can only get there.
- Marcella Knight and Mike Ricigliano join the conversation, with Marcella expressing her love for Koco’s ribs and chicken dishes.
- Nestor shares a story about his second guest, Bill Henry, who loved the parrot head chicken at Koco’s.
Favorite Foods and Ballpark Memories
- Nestor talks about his favorite ballpark food, which is corn on the cob with various toppings, inspired by his experiences in South Chicago.
- Marcella mentions that her favorite ballpark food is hot dogs, and Nestor humorously admits to modifying Koco’s crab cakes and ribs at home.
- Nestor describes his creative use of Koco’s ribs, coleslaw, and brioche buns to make a unique sandwich, which he enjoys at home.
- Marcella shares that Koco’s coleslaw is made from scratch using her mother’s recipe, and Nestor praises its quality.
Celebrating 40 Years of Koco’s Pub
- Nestor highlights the 40th anniversary of Koco’s Pub, mentioning the famous crab cakes, coconut shrimp, and cream of crab soup.
- Marcella and Mike discuss the various dishes at Koco’s, including the popular parrot head chicken and the delicious ribs.
- Nestor reminisces about his long-standing relationship with Marcella and Koco’s Pub, noting that he has known her for 34 years.
- The conversation shifts to the Maryland Lottery and other sponsors, with Nestor thanking them for their support.
Special Recognition and Closing Remarks
- Nestor reads a special citation from Senator Cory McCray, congratulating Koco’s Pub on its 40th anniversary and recognizing its contribution to Baltimore.
- Marcella and Mike express their gratitude for the recognition and share their appreciation for the support from the community.
- Nestor wraps up the conversation by thanking everyone involved and expressing his love for Koco’s Pub and its delicious offerings.
- The segment ends with Nestor and his co-hosts reflecting on their favorite memories and experiences at Koco’s Pub.
Marcella Knight and Ricig disc…crab cakes matter in Baltimore
8Thu, Aug 28, 2025 3:08AM • 1:12:45
SUMMARY KEYWORDS
Coco’s Pub, 40th anniversary, crab cakes, Baltimore, Maryland crab cake tour, party favors, family business, coconut shrimp, raspberry jalapeno sauce, carry out, COVID-19 impact, local bar, neighborhood, food innovation, community., Koco’s Pub, crab cakes, gumbo, coconut shrimp, cream of crab soup, coleslaw, ribs, ballpark food, Maryland lottery, 40th anniversary, Baltimore, Woodley Bakery, chocolate chip cookies, parrot head chicken, Senator Cory McCray.
SPEAKERS
Nestor Aparicio, Mike Ricigliano, Speaker 1, Marcella Knight, Speaker 2
Nestor Aparicio 00:00
Morning, welcome home. We are W, N, S, T am 15 70,000 Baltimore. I would hold up my Maryland lottery tickets, but I think I gave them all out. I’m gonna have to root through the bottom of my bag. We’re at Coco’s pub. They are celebrating 40 years. We’re celebrating 27 years of tastiness. This is the segment where I get to finally Christen number five on the list, on the countdown. It is our final segment of the Maryland craft cake tour for the summer. We get ravens football ahead, college football ahead. Pumpkin Spice is going to be legal as of like Monday or Tuesday, because September right. Microsigliana was here. He is my co host, okay? And Marcella Knight is here. She is Marsh of all things. 40 years at Coco’s pub, celebration, celebration. Listen, I got this glass and Marsh, I want to tell you. I came for the party on Sunday, and I saw Nick the Greek, and I saw your inner family workings, and I met Liz’s husband, I met people’s children around here, and when I went to leave, you were giving these party favors out. And I really want to thank you because I did the show at Pizza John’s on Friday, and I didn’t tell Brett. I didn’t he didn’t do the show. He’s too busy. But I’m making a pizza. I don’t have time for this, so I had a pizza John’s glass just like this, and I like a frosted mug. So inside the freezer, I keep them upside down, right? I have one from Chesapeake. My buddy owns Chesapeake computer company. He gave me a glass 20 years ago, pizza John’s. I probably had it 15 years really old, black and white. And about three weeks ago, my dear friend Dave hochrone from deep Eddy. Deep Eddy, Dave gave me a big bottle of orange vodka. Deep Eddy, and I had oranges, and I had the all the stuff to make an Orange Crush, and I took the glass out of the freezer, frozen, oh, and I put the ice in it and the vodka, and then a little bit of orange, you know, I did it up, right? And it was still frozen with all the stuff, and I have granite counters,
8Marcella Knight 02:03
yeah, went sliding worse. I put it down. They travel.
Nestor Aparicio 02:09
It didn’t travel. It got fractured, like the two, like the right, and I picked it sorry, and it wouldn’t move. And I’m like, damn you. And I moved it, and when I moved it up, it shot down. It shattered all
Marcella Knight 02:30
over the place. The one you have, I
Nestor Aparicio 02:35
8didn’t tell him. I did the show there Friday. And by the way, get the cheese steak. It was number eight, so I broke a glass in my hand. It didn’t I didn’t get caught. My God, I screamed because, like, it was just orange juice and vodka everywhere. And my wife came over, and I was, I was traumatized, because I thought it was going to be bleeding, and there’s glass everywhere, and a cat orange juice and vodka all over the counter. And Chen comes over kind of calmly for her has a towel. She’s cleaning up all the glass, and she says, I’ll make you another one. I’m like, Ah, I’m traumatized. I’m not having anything. So when I saw this on Sunday, on the way out, they were lined up. I’m like, I’m going to replace my glass. I took your Coco’s glass home, and I showed it to my wife. She got home last night and I said, I got a new glass, and it’s sitting now in color in my freezer. So you’re gonna be my beer glass from now, because I I get my Moosehead or my beer I do it in the frosted mug, and I have the glass when I got home, Jen’s like, You only brought one. So I told her I would get her another 40th anniversary, 40 years and that party is through on Sunday, we’re seeing no offense. I hope you enjoyed your wine out in the county. You totally I’ll make sure that you can hear your son. Now you can hear yourself, all right,
Marcella Knight 03:59
yeah, you can hear yourself now I can hear my
Nestor Aparicio 04:02
better. Now. How was your party from your perspective and put your mom’s?
Marcella Knight 04:08
It was so beautiful. It was, it was amazing, saying faces and friends all in one place,
8Nestor Aparicio 04:15
like your all star team. Greatest package.
Marcella Knight 04:19
Yes, it was really, really nice. My parents were over the moon. They just couldn’t believe it. They couldn’t my mom, she was so funny. She came in and, you know, I got my family here, my parents here early, before everybody else. And she sat down and she looked around, and she goes, Wow. This place is so big. Wow. It was so cute, because she hasn’t been here in so long. Yeah, you know to see it through her eyes.
Nestor Aparicio 04:49
So your mom and you, your mom’s battling being older at this point, and you’re here and you’re trying to throw the celebration. What does the I don’t know. It’s 40. Years ago, you must have been two years old. What was it like when you walked in here in 1985 and what do you remember as a little girl, young girl, of walking in and thinking that this business would be here 40 years later, that this would be your life, yeah, your family’s life. And like, I think that that’s the thing. Like, if anybody walked in here right now, they would recognize me talking to her SIG about sports, but they wouldn’t recognize the cleaned up version of me. How you get older and you want to do things differently, and I want to save the city, and I want to talk to business owners more than kiss the Orioles bots. But you get older through all of this, and you really gain an appreciation for a 27th anniversary or 35th anniversary on the radio, or 40th anniversary own a place. But I think sometimes you forget the roots even the first time you came in, because it’s so long ago and you can’t you. It’s a dream you didn’t even know you had, and you lived it right, like, right? It’s your life, right? You don’t go into 1985 saying, I’ll still have this place in 2025 and I’ll have the greatest crab cakes. It evolves into that, doesn’t
Marcella Knight 06:08
8it? Just it morphed right into it. Well, what did you
Nestor Aparicio 06:10
think when your mother said, Mars, we’re buying a bar on Harford road? Right? Like, literally, right?
Marcella Knight 06:15
Yeah. I mean, I was 19, okay, by the way, when my parents opened the place. And I did, used to tend bar here, you know,
Nestor Aparicio 06:24
back to your mom buys a bar. That’s kind of, yeah, yeah. It was just
8Marcella Knight 06:29
fun. It was, you know, it was a place to hang out, place to come eat, come see my mom. Or
Nestor Aparicio 06:35
you lived here in 85 are you in cocky school in 85
Mike Ricigliano 06:38
just moved here in 85 we moved here from Cockeysville in 1985 Yeah. So we didn’t get here till, you know, a year or so later that we discovered Coco’s. But we, I’m an 85 too, you know,
Nestor Aparicio 06:50
8yeah, for something you were here was a pool table and all that you remember. I mean, I certainly
Mike Ricigliano 06:55
remember that, of course, but I’m just saying I wasn’t there initially. Was probably, I bet you, Nick was there right from the beginning. You know,
Marcella Knight 07:03
I do remember my parents always saying that that St Francis was, like, the original gang of people that came in here and really, right, really, like, put us on the map.
Nestor Aparicio 07:14
Ryan Dorsey came a couple hours ago your way up in Mayfair. He grew up with your boys, and he was, he spoke passionately about how the neighbors called it cuckoos. They didn’t know how to pronounce it. So I started having some fun, cuckoos, right? And you said it was cuckoo in
8Marcella Knight 07:28
here. It was, it was, it was, like my mom called it the wild, wild west. It was, it was a crowd. It was, you know, it was your typical northeast Baltimore, northeast Baltimore bar, yes, there’s a neighborhood bar, dark neighborhood bar, pool tables, shuffle bowl tables, paper, machines,
Nestor Aparicio 07:48
right? Machines?
Marcella Knight 07:50
Pay? Do you take
Nestor Aparicio 07:51
8pay? No, absolutely not. They didn’t paint Harvey’s neither. I met Marcy at a bar. Now, you know, I met her at the Emerald tavern 1992 rake. I didn’t realize my radio career began in December 91 and in 92 I learned about I needed sponsors, right? I went to Harvey at the Emerald tavern, who was afraid friend, right? He had put the satellite dish on my parents house in Dundalk. In 85 he was in a satellite business. Harvey won Harvey’s and bars and whatever. And I went to the Emerald tavern, and Harvey had a sports bar, and I was an oiler fan. And I wanted to watch Wars games. I wanted to watch Oilers games. And he had to satellite dish and promise me put the oiler game on. And then, all right, you’re nasty Nestor from the radio, you know. And then I became that that’s pretty good. Harvey, and Susan will appreciate that, so will Greg and Marcy and her mom, on Sundays would sit at the far end of the bar I DJ on the other end, they’re right by the bathroom. Her mom can Marcy. Marcy was a couple years older than me, but not by a lot, but too old for me then, because I was probably 23 and she was like a gross like, 26 she was like a woman, yeah? What I mean, like, and she’s beautiful, yes, look over and I had no shot. She was older than me. She had her mom, whether they were having it. But Harvey would always, hey, Marcy and her mom. There you ever been to Coco’s the best crab take in town?
Marcella Knight 09:18
That’s pretty kind of cool history.
Nestor Aparicio 09:20
So I would always tell me, I gotta get down and get her get a crab cake. And so he knew about your crab cake in 1992 93 do you remember the first crab cake? Because this place didn’t serve food, right? Like when your mom got it, there was no way to make
Marcella Knight 09:38
a crab cake, right? There was no kitchen. There was so she said,
8Nestor Aparicio 09:41
we’re gonna have a kitchen and we’re gonna make a menu, right? I mean, literally, because a lot of these recipes are your mother’s right, yes.
Marcella Knight 09:48
And they’ve evolved over time. I mean, the recipes that used to just be like a, you know, like a little chalkboard, or one of those little white boards, and she would go to the, literally, she would go to the grocery. Store and buy a couple items and come in here, and that’s what she served that day. That’s how it all see. He’s a
Nestor Aparicio 10:06
buffalo guy. I think the anchor bar was the same way the anchor bar as I know it, Frank and Teresa’s famous anchor bar was a corner bar. Have you ever been there? Certainly plays the role that it’s an embolic challenge, very iconic, like Coco, yeah, yeah, very and that city, yeah. And as the understanding is, they had poker games. Were playing friends. It was a neighborhood bar, right? People. And frankly, Theresa had chicken wings. And nobody who ever wanted to eat a chicken wing in 1965 That’s right. And she fried him up and put some dirty sauce on him and threw some blue cheese out, yeah. And the next thing you know, that was bar food. That was the birth 1985 and I can promise you, because I’m old enough, you’re all rolled up when you say it was a little dark corner bar. Those bars had potato chips sometimes.
Marcella Knight 10:51
8Oh yeah, we have racks behind. Have a hot dog’s feet and pickled pickled eggs
Nestor Aparicio 10:59
in a jar, in a jar, yeah? So
Mike Ricigliano 11:01
if you had, if you had maintained that arc, you would not be the success you are.
Nestor Aparicio 11:09
Every bar in town that was a bar, bar had popcorn or peanuts that they would serve you, but when you went to a bar, you didn’t expect to eat, yeah, you really did like some chips, some nuts. I went to so many even when I started doing radio in the 90s, I would go into little bars. And I knew they weren’t a great sponsor locations, but they didn’t have food, right? I mean, you evolved into becoming, I mean, honestly, a foodie destination based on your crab cake. And I ain’t even gonna talk about your crab cakes, I bet that. I mean, everybody else talks about it. I else talks about it. I’m going to talk about this. Is, this, is, this is the part where I’m going to feature number five. Number five. I mean, I’ve offended somebody sponsoring your number 987, my top four aren’t even sponsors. Two of them I’ve never mentioned on the radio,
8Marcella Knight 11:58
or they are you? These are your favorite. Are they
Mike Ricigliano 12:01
in Oh, so 5/5. Favorite in order. I
Nestor Aparicio 12:05
just wrong. I tried to put them in order. See, everybody’s mad at me if they’re not number one. I mean number one is nobody’s gone
Marcella Knight 12:13
8alphabetically.
Mike Ricigliano 12:15
You know how I did tell me what number one is, because I have not no, okay, all right,
Nestor Aparicio 12:19
so, oh, or we’re going backwards. Well, I didn’t want to offend my friends at the Beaumont and Catonsville, but I needed to do shows all month, so I made their fried lobster, like in the 20s, but I said I had dinner. I had a steak there last night, like it’s a top five restaurant that we go to. I’ve only been eating there a couple years. My number one item, I’ve been eating for 20 years. My number two item, I’ve only been eating for maybe 10 years, because it didn’t exist. My number three item is a place that I’m famous for. I’m known for this place, okay, but the item on the menu, they did not even serve meatballs 10 years ago, right? Like, literally didn’t have a meatball on their menu. They were an Italian restaurant without a meatball. I’m not telling anybody
Speaker 1 13:00
very mysterious.
8Nestor Aparicio 13:01
I know nothing. I’m like Schultz. I know nothing, right? I want to do in this segment, and we’re gonna do Africa, and I want to do more, but this to me, and I don’t know why I even ordered it when I came in here years ago, and I fell in love, and I love your crap, because, you know, I love your your cream of crap. I already had a bowl of cream of crab soup today. I was gonna feature that as part of the cream. I was gonna do cream and Maryland crab soup every day for a month, and then at some point in spring, I’m like, I love the pretzel at the Philly pretzel factory. I love Indian food. I want to feature it. I love my Thai place, but it’s not a place that’s a sponsor. Fuji San. I’ve never put a picture up. I made it number 19. You know, many times I’ve ordered Chinese food from happy China and Hartford. I get it once a week. I love it so much, but it’s not like something. I feature my shrimp and broccoli there. I just wanted one time to take care of all my sponsors and feature something at Costas. I featured their oysters, Rockefeller, because they’re cream spinach is to beat the band. It’s phenomenal. And nobody people go to Costas for crabs or crab cake, or they get this or that, or they got their thing, or whatever. People come here and every I’m looking I got Marie, every person gets a crab cake in here without it? Is it 80% tables, 75% get a crab cake. People come in here.
Marcella Knight 14:26
I would say that crab cakes are probably close to 90% of our sales.
Nestor Aparicio 14:33
Six people at a table, five get a crab cake. Yes, and that’s what I see when I’m physically
Marcella Knight 14:38
8now, locals will get something else, because they come in multiple times a week. And you can’t eat a crab cake all the time. Your crab cakes too big. I can’t eat anything else. It’s the locals that come in for the burgers and the wings. My wife loves your Wednesday night specials that Eric does, you know. And
Nestor Aparicio 14:56
the specials are great, I mean, but this where. Does this emanate from? Because you have told me about this three or four times. Once a year, we talk about this, and I eat it because I just think, like so many places you go and get fried shrimp or shrimp, it’s a Cisco breaded thing. And Margaritaville was made in a factory and somewhere in Kansas, and it’s been frozen for three months, and it it’s good, it’s fine. And then it give you some mango sticky sauce or some cocktail. It’s fine. This is a labor of love for your business. It’s not a huge it’s a huge food cost thing. You probably don’t make a fortune on it, but it is unprecedented, number five on my list, and when you hear the top four, you know, I got other sponsors mad at me because it’s number five, but I love your coconut shrimp, and I just don’t know anywhere else where I get coconut shrimp, another place we’re gonna be frozen. It’s not going to be ready. And I had you came up with it, or thought about it, or why you even keep it on the menu when it’s such a pain in the butt, but it’s just so delicious. We
Marcella Knight 15:57
used to have the frozen breaded shrimp, and it was
Nestor Aparicio 16:03
good, you talk.
8Marcella Knight 16:05
Then at some point, the quality of it went down, and we weren’t happy with it. And so Eric decided he was going to do his own so we thought, because we’re tropical, kind of, you know, this is because, really,
Nestor Aparicio 16:23
literally, that you have coconut shrimp.
Marcella Knight 16:24
Okay, so we started doing our own and the rest is history. And then the raspberry jalapeno sauce is one of our wing sauces, so we didn’t want to do the typical orange marmalade that most places sell with it, so we decided to use our Raspberry
Nestor Aparicio 16:42
8jalapeno sauce. Does anybody complain about the raspberry or do people eat it? Say I’ve not. I’ve never eaten a shrimp like this in my life, which is one of this is raspberry jalapeno sauce. This is a very similar sauce to what they do on the chicken and waffles at State Fair, one of my other great clients over in Catonsville. So they do literally rat. It’s a little more jalapeno, a little more spicy than your sauce. We waffles.
Marcella Knight 17:06
It literally. Do you know what we do to make the sauce? We roast our own jalapenos. First nice. We put them on the grill and cook them down. We do literally everything from scratch, from that sauce. When the peppers are cooking, it smells so good in
Mike Ricigliano 17:22
here. Let me just say that five being the fifth, number five. Five is a good number in this town. Nestor Brooks, Joe Flacco, you know, five is a great number. So you know, you’ve given her. Great given her. I’m gonna
Nestor Aparicio 17:36
be honest with you. The only reason you’re number five is because you were closed couple weeks ago. I could do the show here,
8Mike Ricigliano 17:43
and you knocked it down two numbers
Nestor Aparicio 17:46
was feature my my clients and friends in the top 10, because I, I mean, you all have one thing that I love, right? So I did the show last week, a Thursday. I did the short fade least, and I featured fried oysters. I’d never had a fried oyster in my life. Oh, my God, Flash fries. These with great. I mean, they’re outrageously delicious. So I featured that at her place. Friday I was at Pizza John’s. I did not feature the pizza, although the pizza is unbelievable. And you know that I featured their Cheesesteak? You
Marcella Knight 18:17
know, I haven’t had their cheesesteak in a really long it is delicious. When you get it to go, do they wrap it in paper? Or do they stick it in a
Marcella Knight 18:24
8box? They wrap it in paper? Oh, I love that.
Marcella Knight 18:27
That makes such a difference. I recently got a cheese steak from somewhere for my crew here, and it didn’t get melty it, yeah, it was just in a regular carry out container. And I grew up with the old school sub shops that wrapped it up, wrapped it in the paper, right? And something about that just, I don’t know if it makes it taste better or it’s just a memory that I have, but it it’s well, they make
Nestor Aparicio 18:53
better scratch kitchen. You have so little space here. Pizza, John’s, when I tried to explain, I explained this to JP Jennings the other day, Wendy bronfon from curio wellness, who’s really underwriting the 27th anniversary. I sent her home with pizzas and cheesesteaks for her family. She doesn’t eat meat, but her husband does, so I sent him home with all food, and I said to her, this is like a scratch kitchen, and she’s an operator. She runs farm daughter and curio, she’s a Brand Officer at Pizza Johns. They have a television right above the counter that runs 24 hours a day, a like 12 minute feature on them making their bread, their dough there, which shows them making, cutting the potatoes, like it’s a video showing their operation. Nobody knows that, because you go to Pizza Johns, you don’t stare at it. Wendy sat there. She’s like, I could watch this all day. Loves operations. Brian billets like that too. When I really over to pizza, John, this thing, Mr. John over there took him through the kitchen 15 years ago, when Brian was with me all the time. Yes, and Brian just is like, never seen operation like this. You know Brian? You know. Yeah, so on Friday, I did that. Monday I was at Costas, I did Oysters Rockefeller, which they’re just phenomenal. I also love their crab Imperial. Don’t tell anybody that makes crab cakes this Mars. I love crab Imperial, and I am partial crab Imperial in some weird way that like, if I get crab Imperial, I like that more than I like crab cake, even though it’s wet and sort of different. But I love crab Imperial, and I did the mushroom with that yesterday. I did slashing Cooper’s gumbo. Have you ever had
Marcella Knight 20:32
their gum? I have, I have, it’s very good.
8Nestor Aparicio 20:35
So I’m just doing my favorite, and they’re known for their burgers, right? I mean, their burger place, right? Yeah, and they have a great fish taco. So the things that like the crab cake is your signature thing, the 11 ounce. Her mom’s hands were 11 ounces. I got to get that in here as well. But these other items that you put on your menu, a lot of other places don’t take their side. Yeah, we do pizza, we do crab cakes, is all we do. I think that the amount of love you put into the other things on the menu here, and specials, that’s what does make people stop by. Because everybody knows about the crab cakes here, and I’m bougie with you. You know this, I never eat your crab cake in here. I take
Marcella Knight 21:12
it home. You take it home. Make a Burke’s muffin out of it. Well, you know
Mike Ricigliano 21:15
why? Oh, that’s right, I was here with
Nestor Aparicio 21:18
8you. I when I’m here, I get I love your Greek salad. I love it. I love your coconut shrimp, and I love your cream of crab soup. And now I have just admitted that probably the last six times I’ve been in here, I’ve gotten the exact same thing every time. And I take your crab cake home with me, and I do exactly what you know I’m gonna do to it. By the way. Since we got together last time, I was up at Cooper’s and Timonium, they have a growls next door supermarket, yep. And I went in there, and they have my beige English muffins. I knew about the regular English muffins, and I knew about the sourdough they do a brioche. Oh, a brioche. My next Coco’s crab cake to go, as everyone should come over here and get them to go, English muffin. Brioche. A brioche. English muffin. They were on sale, and I didn’t buy them. Two weeks ago, I went to Cooper’s. I told you I was there last night eating a gumbo. I walked in at 658 grouse closes at seven o’clock. I screwed myself. I didn’t wind up getting the brioche. I’m hoping Safeway has them. So I want to get I will leave here today I am getting brioche Bay. Oh, the bay.
Marcella Knight 22:35
I’ll supply the crab cake, and it’ll be fantastic.
Nestor Aparicio 22:40
I saw Liz making it fresh over there. Um, but your your coconut shrimp. So was this mom’s or yours
Marcella Knight 22:47
or no, this is Eric,
8Nestor Aparicio 22:50
yeah, my dude, you know, like, this
Mike Ricigliano 22:53
is just, how long has Eric been here as a chef?
Marcella Knight 22:57
Eric has been here? Well, he started very young. His mom came in here as a customer. He’s still young, and he’s still young, and he used to come in as a teenager, though, and help take out trash and, wow, do things. You know, that’s a cool
Marcella Knight 23:13
8evolution, yeah. And now he’s made the number five,
Marcella Knight 23:17
yeah, I would say he’s been with us 10 years. I haven’t looked lately
Mike Ricigliano 23:24
back and some of your stuff that you are big sellers for, your are his innovations.
Marcella Knight 23:30
Yeah, yeah, he’s he has added a lot to her. There he is. Added a lot to our menu. Come on. No, I know he’s he’s a shy guy. Well, he loves to make people happy through food, though,
8Nestor Aparicio 23:47
by all means, if you’ve ever had a Coco’s crab cake, you know about it? You’ll be back. Get the coconut shrimp. Get the cream of crab soup when you come in. Get a gin and tonic for Marcy. But don’t get the tonic because she didn’t like care for the tonic so much. She passed. So much. And good these coconut shrimp. But get get crab cakes to go. We’re here. You’re to go business. I always like the business a little bit when, because as I sit here, I’m eight feet away, I can literally right, throw a quarter over and hit people come in. I see people here when I do the show who have no intention of eating in here at all. They’ve called ahead. I see their bags over there right now waiting for them. I have done this on the app myself, ordered ahead, come in. It’s waiting for you. My wife’s waiting the car.
Marcella Knight 24:36
And all that developed during covid, right, right?
Nestor Aparicio 24:40
I’m I was with you during that period of time, and it felt like a curse. I called you and you’re closed. You’re boarded up right open the city. It was Brandon’s fault. It’s Johnny, Oh’s fault. It’s Larry. Everybody’s mad. Everybody’s upset. PPP, God, can I keep my employees? Everybody went through that. You. Yeah, because it winds up five years later, winds up being this crazy blessing for you in some weird way, right?
Mike Ricigliano 25:04
8Yeah. I mean, it allowed you to do more things, you know?
Marcella Knight 25:08
Yeah, absolutely it. It made us pivot and and start serving carry out because we we couldn’t do carry out before, because we didn’t have any kind of storage space. We didn’t, we didn’t have the ability to those
Nestor Aparicio 25:20
restaurants didn’t know how to do carry out the right way. I mean, Chili’s in those kind of places were set up for it back in the day, out back to go. There was all of that way before. But most restaurants just didn’t, weren’t
Marcella Knight 25:33
good at it. We had customers that would come up, literally, you, you would stick your head out the door, and there would be like 100 P was like a sea of people out there waiting to pick their food up. It was crazy. And then, you know, we just, we developed a system, and people couldn’t believe how efficient we were during that time. It was, it was really, it’s crazy to think back about everybody.
8Nestor Aparicio 25:56
I mean, you’re humble about it. Everybody here is and, you know, you’re kind of quiet and unassuming about it, but you’ve done, you made a lot of right decisions here, as a business owner, as a Baltimorean, as someone local, like no one else, has a Cocos. You know, it’s like a uniquely
Mike Ricigliano 26:14
and also, if I may add, she has a heart of gold too. So, you know, like for the community and for other people,
Nestor Aparicio 26:22
food, sock, no one will call. I know that.
Marcella Knight 26:28
8Drink, beer, I’m giving it as an extra,
Mike Ricigliano 26:32
extra that,
Nestor Aparicio 26:35
running the work. I mean, there’s no question about
Marcella Knight 26:37
how, straight from mom, you know that?
8Mike Ricigliano 26:39
Yeah, whatever. Yeah, my sons aren’t as good as me. You know,
Nestor Aparicio 26:46
as much as everybody thinks we’re sick. You read the Internet, everybody hates me, right? I mean, you see that all day, but then you, but you find out that they still fall along.
Marcella Knight 26:56
You know what? I mean, not everybody’s gonna like you. It’s just talent is but you felt the
Nestor Aparicio 27:01
8love here after 40 years. And I know six months ago you were saying to me, Hey, our 40th anniversary is in August. I’m like, hey, my 27th in August, maybe we’ll do something here. And you threw this party, and it just wound up being like, I guess, a validation of everything that your mom did, everything you’ve built. It’s a great time to reflect on all the things you’ve done. Well, yeah,
Marcella Knight 27:22
sure, yeah. We had so many people come in telling us about how, you know, they, they, they, it was making them reminisce about how they first came in here, when they first came in here, how they brought their families here, celebrated all their birthdays, all their anniversaries. Now their kids are in college, and, you know, so it’s, yeah, really neat to hear everybody’s stories. All right. Well, now we’ve made a difference in their life. I’m
Nestor Aparicio 27:47
gonna fight everybody to Lara Ville. The neighborhood’s great too. I mean, you have been a part of that chameleon cafe was on the other end for a period of time. And Magnus, yeah, we love the street. I was in here the other day. Ever sick you, you’ve lived in two blocks from here for 40 years just to see that this enclave has been what it’s been. And Ryan Dorsey came by, grew up in this neighborhood, I think anybody that’s down on Baltimore City, like, like, like, Schindler, like, you know, dictator, yes, that if, if, if Wes Moore were to bring dictator to Baltimore and want to walk him someplace that isn’t downtown, walk to this neighborhood. Sure, walk around here and see black and white, young and old college two blocks away, well within the city. Nothing to do with the suburbs here, except that everybody in the suburbs wants to come here and get a crab cake, sit at your bar, make a dinner, make a night down. I mean,
Mike Ricigliano 28:46
not to, I mean, there’s been a lot of restaurants here that haven’t survived at all. And so that’s the other thing about Cocos, is that and some place like Zeke’s, you know, but especially Coco’s, which has been here so long to kind of endure a lot of roller coaster, endure covid, two for one. I mean, a lot of places went by the wayside that way, but just making it on this block is not an easy thing to do. It’s just you have to have, you have to have a product that will bring in people from outside of this neighborhood to really survive in this neighborhood, I think you can’t just rely on on local
8Nestor Aparicio 29:27
locals. You know, this was explained to me, and I want both of you as constituents of Ryan Dorsey. I had never met Ryan. I know you know Ryan a little bit, if you’ve listened to him speak at length. I did 56 minutes with him here, and he carried on and on about density of population, how big the houses are in this neighborhood, and you’re not legally allowed to have two families and split the dwellings, and the houses are so big, and there’s just less people that live in this density of the area. And I had Zack Blanchard. I. From my old Council downtown, where everything goes up, there’s more humans that live there that can walk and support a cheer. It’s interesting a local bar and this neighborhood does have that challenge that it hurts businesses. There were more businesses along Harford road than there were humans who lived in houses in these bigger houses over here to support a Zeke’s, a Coco’s a magazine, and I didn’t understand that from a density thing, but the more I understand that’s why I said to Ryan, it’s one of the reasons I try to put smart people on is because he, he taught me a lot in an hour, not just about the neighborhood, but about the city, and about the history of all of it. And you’ve taught me about the history of your place in 40 years. Your crab cake has it. It’s not changed at all. Mother’s original recipe for the early 90s when she decided we’re gonna have a crab cake at
Marcella Knight 30:46
Coco’s. That’s not changed. Same shame
Nestor Aparicio 30:50
one that Harvey told me about. I told you you’d like that crab cake down there, 11 ounces. Stop by and get now. You did do the little ones for the 40th anniversary. And you do do a lunchtime thing too, sometimes, right?
Marcella Knight 31:00
8We do? We do a six ounce at lunch during the week. Okay, yes. Am I leaving anything out today? The little ones were, are very there. That was a specialty item. It literally, it’s, it takes three times. It took me three times to make the same amount of crab cakes, the same, you know,
Nestor Aparicio 31:20
like full make one big ball or three little balls. Gonna take longer to make little ones, right? It,
Marcella Knight 31:25
and it’s really hard to make them that small. So
Mike Ricigliano 31:28
celebrities, celebrities that have been here over the 40 years,
8Nestor Aparicio 31:31
by the way, great celebrity that receive used to drink with here all the time,
Mike Ricigliano 31:37
not all the time, but I used to run into Tom Matty here everyone’s gonna roll at your bar. Yeah,
Nestor Aparicio 31:42
we lost Tom a couple years ago. Yeah, I love hearing the Tommy here. Yeah, I forgot all about Raspberry Alabama sauce right on my shirt.
Mike Ricigliano 31:51
8You wear it. Well, you can’t
Marcella Knight 31:53
really tell it’s gonna come out. Mary Lou Hannah here, Mary Lou Henner, and I know she remember. She remembers everything.
Nestor Aparicio 32:01
Well, when I meet Mary Lou Henner, I’m gonna ask her about this. Yeah, cuz she remember wild,
Marcella Knight 32:07
isn’t it, though, to
8Mike Ricigliano 32:08
have a memory Nice. That’s a nice celebrity. Yes,
Nestor Aparicio 32:11
that’s a stain of love. That’s what that is. Oh gosh,
Marcella Knight 32:17
what you do? Comedian, Comedian Jim, his brother, Belushi blue evolution business now, yeah, he was here. We’ve got some nice photos on our digital frame up there. Well, I’m gonna get the mayor to call me. He has threatened to join me here. Oh, the mayor’s here all the time, right? Yeah, he did miss our party, which we were really sad about. Well, but I’m sure he had something.
Nestor Aparicio 32:40
8Listen, I say this about all of my sponsors, and I say that you’re all incredibly nice people, but you’re territorial to some degree. People say you always crab cakes. He sat at fade leaves when he was city council president and talked about how much he loved your
Marcella Knight 32:53
crab cake. Ah, that’s a good man. They
Nestor Aparicio 32:58
still voted for six years ago. But you know, it is funny that when you have your spot, you know your place,
Marcella Knight 33:06
like it’s us. And he loves Frank’s for pizza. Okay, there
8Marcella Knight 33:11
you go. And they do have,
Nestor Aparicio 33:15
like, going down to the city for pizza, you know, get down to the city, come down to lauroville and visit you have a beautiful
Marcella Knight 33:21
neighborhood. And then this week, we’re doing, what are we doing with this celebrate our 40th anniversary with everyone else that that wasn’t able to attend our party while they last? Unfortunately, you know, we’re a little tiny place. But anyway, we are offering pint glasses, a commemorative Coco’s pint glass, to everyone that comes in and dines with us this week. So, all right, reservation. Why do you call yourself a
Nestor Aparicio 33:44
8little tiny place? We are a little while on me, I think we’re a little tiny place. You can see the whole place here.
Marcella Knight 33:50
We’re not as small as ekibon,
Mike Ricigliano 33:53
no, but people talk about ECU bond too. So yeah, they
Nestor Aparicio 33:59
did you look at my list?
8Marcella Knight 34:01
No, it is, I know he loves that broccoli there. Oh, that is a spoiler.
Mike Ricigliano 34:11
We’re just guessing
Nestor Aparicio 34:12
I made, you know, five be happy.
Speaker 2 34:15
8Reason you’re
Nestor Aparicio 34:17
really number five, she went up at the of all my live shows, I did five live shows in a row, Thursday, Friday, Monday, Tuesday, Wednesday, you were last one. You were on vacation before I decided that that’s why I was going to do it, and that’s that. And you’re not even open on Monday, so I couldn’t make you number seven. Okay,
Marcella Knight 34:37
what is our number going from one to how many places are we doing? 2727 Yeah, because 27 years though, that’s
Nestor Aparicio 34:51
it. Yes. Admins, you know why they were 28
8Mike Ricigliano 34:56
oh, they didn’t crack the 27 Yeah, 27 was that a hard call? I end What do you know? Like the red Raven roster customers today
Nestor Aparicio 35:08
Mars, I’m not doing these based on, like, favorite places or whatever. It’s just like literally dishes. I’m doing the things that I love to eat. My these are literally, but aren’t we literally my 27
Marcella Knight 35:21
you say where you’re also all your sponsors, not all, oh, not all
Nestor Aparicio 35:26
827 putting them in
Marcella Knight 35:28
order from one to 2727 to one. Okay, you’re doing backwards.
Mike Ricigliano 35:34
So you’re high. You’re high.
Nestor Aparicio 35:36
Tomorrow. I’m doing number I’m not high yet. But we are sponsored by cure number four.
8Marcella Knight 35:41
We don’t know who number four, which
Nestor Aparicio 35:44
is you already gave away number two.
Marcella Knight 35:52
All right, I almost went broccoli there yesterday Am I can I bet it’s great. That’s great.
Nestor Aparicio 36:01
8That’s great. You had never had it, so I told you or you had had it.
Marcella Knight 36:04
I had not had it. You kept raving about it, so I went there and got it. And it’s amazing.
Mike Ricigliano 36:10
My wife won’t eat it because it’s not so let me ask
Nestor Aparicio 36:13
you right now, that company ask you right now, yes, is the broccoli temporary better or worse than the shrimp, coconut shrimp at Cocos.
8Mike Ricigliano 36:24
I mean, can I taste the coconut shrimp? I thought I was waiting for my coconut shrimp.
Nestor Aparicio 36:30
Don’t wear it like I did. Have some sauce
Marcella Knight 36:34
now,
Nestor Aparicio 36:35
8they’re delicious. Can I get some tonic water for my shirt.
Marcella Knight 36:42
You can’t even tell, but you can’t see it here. I
Nestor Aparicio 36:47
want to give us the badge. I gotta give
Mike Ricigliano 36:49
it to the coconut shrimp. Honestly, I gotta give it to the coconut truck, just because, and also that sauce, which is great. Look.
8Nestor Aparicio 36:57
You are my sponsor. Let me kiss your ass a little bit. The only reason you’re not number one because I didn’t want to come back. I didn’t want to come back show on Sunday. All right, right,
Marcella Knight 37:06
you would have made me come on Sunday. All right,
Nestor Aparicio 37:14
she’s number five with a bullet. All right. They’re all great, yeah, any better than any the other? Yeah? They’re really good. All right. Well, I just got you guys to pimp out the broccoli.
Mike Ricigliano 37:29
8That’s really good too. I mean, it’s really good. So
Nestor Aparicio 37:32
my number one, though, don’t spoil it. My number one is so number one to me, steam
Mike Ricigliano 37:41
crab somewhere that
Nestor Aparicio 37:42
about a year and a half ago I brought, was it number one in the number two business, I brought the number one item on the list here as a gift to You.
8Nestor Aparicio 37:59
Now, is that better than your coconut shrimp?
Marcella Knight 38:03
No, I know. It’s not
Nestor Aparicio 38:06
better than your crab cakes. I’m not gonna ask that. Coco’s giving some love to Marcel. It’s been 40 years here at Coco’s pub. You can order online. You can order them to go. You can order them raw. You can order them coke. Can’t really get your glass. Can’t order them fry, but you can get to you can get to you can get the coconut shrimp fried, and they are fresh, and they are delicious and, and if you balk at shrimp, like my wife, she’s not a shrimp person, I would say, get the cream of crap soup here. If there’s getting something, it’s not the crap Yeah, get cream crab soup here. Yeah, I’ve already had, they tried to give me a bowl of
Marcella Knight 38:39
8it, but I and that’s another, another recreation that Eric did change the because the same exact thing happened. The product was not the same that we were getting, that we used as our base. And so we contacted them. They swore they didn’t change it. Turns out they did change it. Came back to us later and said, you know, now we’ve changed it back. Do you still? Do you want to start using it again? And Eric’s like, No, we already control, you know, we we’ve already come up with our own recipe. And so
Nestor Aparicio 39:09
it’s pretty Sherry, is it a touch? He
Marcella Knight 39:11
does have some sharing, but yeah, so we because something wasn’t as good. Eric came up with his own recipe for that, and it now it’s kind of viral.
Nestor Aparicio 39:27
All right, I got, I got some coconut shrimp. We’re coconut we’ve been giving away. I’m gonna find some lottery tickets give away. We’re gonna have Raven scratch off. We’re gonna resume the Maryland crab cake tour on the 16th. Just learned this 16th of September, we’re going to be at the Beaumont Catonsville. They’re not mad at me for being number 25 for the fried lobster. My you know, who’s mad at me? My wife. I made a shot of video last night. I picked her up at the airport. She’s been gone a couple weeks, and I picked her up and we were going to go to the number you. Six, nine place on the list. We didn’t we had some ideas last night, and I picked her up, and I’m like, let’s just go over to Beaumont. And I went over, and we sat down, and she’s pissed at me. She’s like, you didn’t feature the lamb chops. These lamb chops just a lot better than than that fried lob chili lobster. So she got the lamb chops, and they do their lamb chops over there with, with, with a special peach sauce. Oh, like you do the special raspberry they do a peach sauce. They do a pork chop over there. Talk
8Marcella Knight 40:32
about this place before the Beaumont. I’ll take you to, where is it?
Nestor Aparicio 40:35
It’s in Catonsville, right on, yes, it’s Beaumont. And Frederick Road, Beaumont. It’s the Beaumont. I don’t feel like I often. I don’t think I screwed up, because they’re they do a fried lobster tail. There are a whole lot of places that do that. And I call it a chicken fried lobster. They don’t love that because it sounds like chicken, but it’s like a breaded right? It’s breaded in their fried chicken wedding, and they
Marcella Knight 41:01
do everything’s
Nestor Aparicio 41:02
8good fried. So it’s a fried lobster tail, and it’s, I mean, it’s decadent, it’s bougie, it’s not inexpensive, but it’s delicious. And I featured it. And my wife’s like, you should have featured the lamb chops and lamb chops. And last time we got the lamb chops, and damn it, they’re not good. I mean, they come with peach. The thing about your coconut shrimp? Is it served with the raspberry? I liked things that I can’t get anywhere else,
Mike Ricigliano 41:26
right? Well, I mean, I’ve never gotten into an argument with my wife about food. Nestor, so that’s the first for me to hear, guys, we’re going at, you know, going at it
Nestor Aparicio 41:35
about pictures or lamb chops.
Marcella Knight 41:39
I get it. He’s passionate about his food, right? Yes, he really
8Nestor Aparicio 41:42
is. But the problem is, I get passionate about and I come in and I want to get in the same thing all the time. So many people do that. One of the things with Coco is, just
Marcella Knight 41:50
like so many people will come in and get the crab cake over and over and over again, and then we finally get them to try something else, and they’re like, Oh, my God, no. Oh, you have other good food.
Nestor Aparicio 41:59
People go to pizza. John’s. What do they get? Pizza? That’s why I featured the cheesesteak. You know, Cooper’s, the chow helm burger. Get the gumbo. You know what? I mean, that’s sorry, that’s what I’m trying to tell people, because I love all of my sponsors, and so does everybody else watch places packed all the time.
Mike Ricigliano 42:13
8Let me ask you. Let me ask you something, because you’re talking about food I’m gonna eat. What is your least favorite food? Yes, what food would be the well, bottom of the list, I
Nestor Aparicio 42:25
don’t like I don’t like baby stuff. So I’m not a fan of venison. I’m not a fan of like liver at all. I love vegetables, you know, like the number one food item on my list is a vegetable. Okay, my number one overall item is, is sweet?
Mike Ricigliano 42:51
Does that jibe with you? So it is a vegetable that he presented
Speaker 2 42:56
everything.
8Nestor Aparicio 42:59
Look, I did this before you came on the number one food. Bill Henry. Bill Henry asked me, since we’re doing the segment on food, and this is the end of the tour, right? Like, literally, it’s probably the last time I’m gonna talk about some of this stuff, and I’m not gonna let you see the list, okay? Or the two snakes I got out of the basement yesterday I heard about, yeah, I didn’t think I was gonna rank one snake. I did two in the same day. Not sure what the same little bastard, but I put him out in the field. I don’t think he came back. So here are the foods that I’m doing. This is the list I’m only gonna do to 1615 because I haven’t revealed the last 14, right? I’m doing the reveal the week of the buffalo Flacco game. Okay? We’re not gonna get to number one till middle September, right? Number 27 Philly pretzel factory, their pretzel. Okay, it’s a Philly pretzel. I love it. This is you asked me why.
Mike Ricigliano 43:49
Where is that located? I gotta go
Nestor Aparicio 43:51
north of John Carroll in Bel Air. It’s in the Greenbrier shop, except there’s a safe way in there. All right? Philly pretzel factory, okay, it’s chain the bacon Philly in Jersey, right? It’s the water. It’s the water.
Mike Ricigliano 44:04
8I’ve been to it, and I agree with you that those pretzels are amazing. Yeah,
Nestor Aparicio 44:11
oh yeah, I love this is a legitimate This is the pretzel I got in the parking lot. This isn’t, no, no, no. This is, this is, this is an oven bake, like a real pretzel. Like, did you ever get two guys and get the pretzels outside when you went to this is a Philly press, right? So I featured that because, when I’m in Bel Air, hell, when I’m in Jarrettsville, when I’m in Aberdeen, I’ll go out of my way, my wife thinks I’m nuts. Like, I’m like, Hey, we’re going to Philly tonight. Let’s drive through Bel Air so I can get pretzels on the way, and I good. And they’re three for five bucks. Yeah, they’re amazing. This list was not about, let’s do lobster and filet mignon. Let’s do the expensive crab cake. This is a these are my favorite things, and they become my favorite things to eat when I get obsessed and I’m like, I’m going to Bel Air Tuesday. I’m getting a pretzel. You know what? I’m. Mean, like, literally, right? Silver, 26 to Pittsburgh. First thing, I love Jamaican food. Love lovely brown stew chickens, one of my favorite things on earth. They do it right at the jerk hut eatery in Towson. It’s right across the Towson library. I mean, small, my God, it’s a it’s a little carry out two little seats in there. Legit Jamaican folks get the brown stew chicken. But you can get anything. The curries are great, oxtail stew number 25 patisserie
Marcella Knight 45:29
Poupon. Oh, we’ve been getting treats from there, all
Nestor Aparicio 45:33
right. So I get this thing that they have beautiful sweetie sweets and Napoleon and all that. I get this thing called the Breton. It is a it’s a cookie that’s this big, or a cookie that’s this big. So the one like this is about nine bucks. The one like there’s about 15 bucks. They sold out in the cheaper once I got a cookie, I was eating it for a month. It tastes like wedding cake, or like a really, really a butter cookie, like a pound cake cookie. It’s called a Breton.
8Marcella Knight 46:04
Was ordering, um, some some items from there for the staff. Every once while, you know, I love patisserie, a whole bunch of stuff on Saturday and treat everybody.
Nestor Aparicio 46:15
Number 24 is the Beaumont for the fried lobster tail. My wife thinks I’m wrong, and it should have been the lamb chops, and it should have been higher, right? And she’s right. Number 22 clean cuisine. Clean cuisine is a catering carry it you cannot eat in there. It is a storefront. It’s next door. Steve’s deli used to be in the krondahl village shopping center, up by MPT, up by Stevenson and Owings Mills, Owings Mills, Boulevard clean cuisine. The item is the Aaron’s award winning. I was part of the award butter, not squash lasagna. So they take the squash and cut it real thin, like lasagna. They use a turkey meat with a fennel. They use sweet, roasted red peppers, red sauce and mozzarella on top. That bakes off good. So it is a, not a veggie lasagna, because it has meat, but it’s Turkey, right? All right, wow. That’s what you want to get. A clean cuisine, number 2221 old salties. Don’t be mad at me, but I featured a crab cake. It’s 300 miles from here. It’s in Hooper’s Island, and the reason you want to go there is the crab cakes, delicious. It’s fresh out of the water. I mean, we’re right, but Hooper’s Island is as close to like Smith Island as you can drive to. If you want to drive to Cambridge, you want to make a right turn, you want to go through Blackwater refuge, which is the most beautiful place in the state. You’ve never done it. Do it. That’s the real the real gift. Here is a trip I’m taking you on. Not necessarily that’s great. Restaurant’s great, remodeled Baltimore. People own it, but Hooper’s Island is a special it’s like being in Smith Island. Just drive. It’s 30 minutes from Cambridge. So if you go on Ocean City, leave an hour or two early, have a beautiful drive. Get a sandwich, get whatever you want there, and then get back on the road Ocean City and drive the Harriet Tubman trail shit was trying to get rid of this right now, right? Yeah, the felling King trying to get rid of this Black Heritage Cheryl, where slavery ended, right, right, right. F him, yeah, and go get the crab cake at Old Salt. I didn’t say that. I agree. Number 20 is the ugly pie. Okay, it is a just what it is, man. It’s a pie joint. It is a bakery. It is 20 feet off of 50 in East Salisbury, so you got to go through downtown Salisbury, or just bypass the on the way home from the beach. Go another mile instead of the bypass. It’s on your left. Grab some pie. Get the death by coconut.
Mike Ricigliano 48:41
Oh, I love coconut, like I just, you’re killing me. So
Nestor Aparicio 48:45
8this is like a coconut ganache, a coconut cream, a coconut coconut into a coconut
Mike Ricigliano 48:51
thing, all right, so
Nestor Aparicio 48:53
number that was number 20, number 19. Fuji San, not Japanese. I get the Thai. Fuji san is at Cranbrook in New York, and your old neighborhood, right? It’s in the plaza next to the cold stone. It was behind what used to be the old IHOP, the iconic IHOP, yes, right? It’s right in the parking lot Fuji sun. And there’s two things you want to get there, just like the website, you want to get the Pad Thai. I get the chicken Pad Thai, right? I get the beef Drunken Noodles, little spicy or delicious. Best Drunken Noodles, best Pad Thai I’ve ever had. We’ve been looking for a good Thai place. Okay, all right. Number 18, I know you guys have been the Blue Moon for the captain talking about it, you would agree that belongs on this list of the greatest things you’ve ever had in your life, right? Never
Mike Ricigliano 49:40
eaten it, but I know I was admiring it on your Facebook page. Yeah, there
8Nestor Aparicio 49:45
are two of them. The first blue moon. It’s a little place like Marcellus. Actually the Blue Moon shoes about this big, right? The original blue Moon’s really tiny, right? Yeah, so you got to get there early, but get there early, yeah, um, that’s number 18. You. Number 17 snowball, my favorite snowball east side. I see delights. Get whatever you want, but I get the egg custard. You know, right? I’m not a marshmallow guy, but I wanted to feature a snowball place. That’s my snowball.
Marcella Knight 50:13
Okay, yeah, marshmallow is the best part. Six
Nestor Aparicio 50:15
different locations over there, but you get a snowball anywhere. I see the lights are flavors the way they do their snow. It’s more of a snow, more of a Hawaiian style. Okay, holds up better.
Mike Ricigliano 50:25
8The one up here on Walter, it’s pretty good, and it’s been it’s the very first one, icy
Nestor Aparicio 50:29
lights. Yeah, I see lights. You can go to any of them. There’s one Parkville and the Knights of tall cedars parking lot. There’s one in Middlesex shopping center. The prime location is on wise Avenue, the wrong side of Dundalk. It’s Patapsco side. But I go over there to get a snowball because I’m, you know, Dundalk guys don’t go to Patapsco, icy delicious, and they have a whole kitchen there where they do ice cream and different tastes. A lot of them are just straight up snowball stands phenomenal. And take advantage of it while they’re open, because it’s summertime. Number 16, clobble. You’ve been the clobble for tacos.
Marcella Knight 51:06
I heard it’s really yes, good happy hour too. Yeah. I heard it’s really
Nestor Aparicio 51:09
Clavel tacos. Man, get the people cochinita Get, get the fish taco, the luchador all I don’t have a taco there, right? And I don’t drink. And he’s big into their in the Mezcal. I don’t love mezcal, so I don’t ever drink there, right? I’m a tequila guy, right? I know you’re jingle, but go to clobb, get anything.
8Mike Ricigliano 51:29
Can’t get on board with that stuff, either. Mezcal like, you
Marcella Knight 51:32
know, I like Mezcal when it’s mixed in a cocktail, but it to have it straight. Oh, is fire water. It tastes like band aids to me. Tastes like licorice to me, but yeah, it tastes like band aids.
Marcella Knight 51:46
Smell band aids, interesting. Maybe
Marcella Knight 51:54
8it’s really good in a margarita. It kind of counteracts, right? Okay, yeah, it’s really good. Like I do like it, so you have to have it in a cocktail, right? But not never by itself. I’m sure we have mezcal,
Nestor Aparicio 52:10
yeah? Okay, you do Okay, number 15. And I’m gonna stop after 14, because I’m gonna, I’m gonna do a giveaway on 14. I haven’t nobody. It’s not public. What 14 is 15? It is a public either 50 to be public tomorrow, but I’ll give it to you. Happy China, very close to here. It is a block from the Emerald tavern. Okay, so I’ve had a whole Chinese I love Chinese food. Like, like, reminds me my mother, my mother, my maternal mother, who had a lot of off the field issues, she sent me to the white rice in down on Park Avenue, just north of the arena our China, what used to be our Chinatown here, when I was a little boy. Was a little boy, and she get the wontons. You get the egg drop soup, the white pepper, and, you know, oh, white pepper. So good. Chicken chow mein, she loved. I get the shrimp and broccoli dinner that comes with a little thing of egg drop soup. And then you get an egg roll with that. I get a shrimp egg roll, and I get some wontons. And when you see it on the platter, when you see the video out of tastiness, follow this AT T, A, S, T, Y, N, E, S, you’ll see how fresh it is. It’s just always so fresh. I would tell you, as much as I love you and I love all of my sponsors. Since I’ve moved to Towson and I do yoga four nights a week. I eat that meal more than any other meal that I eat. I get it once a week, at 830 at night. I’m I’m a sweaty mess. It’s easy on my stomach, you know, just I sleep well when I eat it, it’s broccoli, it’s rice, it’s egg, it’s delicious. And here’s another thing about Thai food, and not so much your coconut shrimp, but definitely your crab cake. Things that could sit in my refrigerator for a day or two or three. Go further for me, leftovers that taste good, like leftover pizza, not so much. You know, there’s some leftover things, french fries, not so much, right? Right? So things that that hold over Thai food that are noodles, rice, things that are Asian. I love those foods more because when you buy them, they they become three meals. Yeah, you hold on for a day or two, of course. So I give extra stock to some of those things in my list. But I wanted to have an Indian, a Chinese, a Thai, all of the foods that I love so much to feature. This is my Thai place. This is my
Mike Ricigliano 54:25
job. Thank you. Spent on this list. It must have been like six months. Yes,
Nestor Aparicio 54:29
what was inspired, kind of by you and one of my other sponsors, because I was gonna do crab soups, I was gonna do cream and Marilyn and I thought I would wear out on that, like doing 27 days and nothing but moving around to do it. Yeah, it would get because they all are going to be different. And I sort of, I know what I like, you know, I know what I like in a cream of crab in a Maryland, and I’m going to be moving toward that so doing all these different foods. This is a wide variety, you would admit. So day 14. Dessert, and I’m going to stop at 14. Yeah, because the top 12, I already give you six or seven. I’ve done the show with faith leaves at Pizza Johns and CASAS and Coopers and Coco. So I’ve given you the places that I’m doing these. Um, number 14 is it not, not a sponsor. A lot of a lot of the rest of them I’m not mentioning are not sponsors. They’re just places that I love. This is a little place that I don’t know if anybody knows about it. It’s in York Road. I think it’s a chain, but I’m not even sure. It’s called RISE biscuits. I’ve heard you talk about. It’s a chicken and biscuit place. It is, again, a order with a kiosk you could stand in and eat. It’s a sort of stand and go place. It’s where the Meritage jewelers is. It’s in the parking lot where Watson’s, yeah, a home. And we’re talking just north of York Road tomorrow area, and they do at breakfast time. Bojangles does a bo berry biscuit. It’s a really sweet blueberry biscuit. They do a biscuit at this rise that is just appropriate. It’s lemony, but not too lemony. It’s got fresh, delicious blueberries in it, and they do just that little bit of icing glaze on the top. Not it’s not like a Dunkin duh, is it? This is something. When I go I get two of them and I eat them for like three days, I warm them up on my toaster with my coffee at four in the morning, I like a little sweet knick knack, a little cookie. I might even be going to Woodley for some chocolate chip cookies. When I leave here,
8Marcella Knight 56:21
I we
Marcella Knight 56:30
were talking about that before the show. I need to start.
Mike Ricigliano 56:35
Mr. Skinny guy, I’m going to yoga tonight, but at a brewery, you know
Marcella Knight 56:41
8goats, what do
Mike Ricigliano 56:46
you that’s over at Peabody? No, we’re going to Peabody. Peabody heights, right? So you do yoga and then drink yoga, and then we drink a beer afterwards. Yeah, that’s cool. Nice. Yeah, that is really nice. I
Nestor Aparicio 56:56
do yoga and eat healthy Chinese food. That’s why I look the way I look.
Mike Ricigliano 56:58
Beer. One
8Nestor Aparicio 56:59
beer. Hydrate appropriately. One beer is there water in that beer? It’s acceptable. Mars is here, sick is here. We’re Coco’s pub, and I’m trying to entertain the truth. Thank you. And, um, thanks for letting me list my list, because I haven’t really
Marcella Knight 57:14
done that
Nestor Aparicio 57:18
website. There’s videos, there’s words, there’s me talking about it, showing it,
Marcella Knight 57:23
8right anyway we wanted, without having
Nestor Aparicio 57:28
September 12, when all of its out, okay? And opposed to list, I’ll have the whole list, okay, but the idea is to try mornings up. Listen, I have a friend of mine
Marcella Knight 57:37
like, you know when Baltimore magazine does like we have Nestor face. That’s
Nestor Aparicio 57:43
all I have. A friend of mine whom I love dearly, and I took her for crabs about three weeks ago. We’re over Costas. We eat these big ass crabs, and we’re talking. And she’s like, all right, I need the whole list right now. And I’m like, giving you the list. You follow along. She’s like, Oh, come on, it’s me, and I’m like, no Shannon, I give you a list. And then about four days into it, she’s like, Oh, this is fun. I’m following every day. That’s the whole idea. Well,
8Mike Ricigliano 58:11
I mean, I’ve been following it, but I still, I just wanted organized. You know, congratulations, my little rate. He
Nestor Aparicio 58:20
knows that they said it wouldn’t go to work. I mean, what did they you walked into the radio so you one of the first guests in the history of the radio station. You came in that day, August 3, 1998 you came. We had food in the basement. We had a whole thing, right? It was like your Christmas party on Sunday. It was all friends and family come by, get some food. Remember it? Right? Yeah. I was 28 years old, yeah, and here I am, all these years later, crazy. It’s beautiful, crazy. And
Mike Ricigliano 58:46
his move was very, you know, like it was a leap, because he was already in newspapers. No one had ever done sports radio.
Marcella Knight 58:53
8It would work when you were at Emerald.
Nestor Aparicio 58:57
I was nasty Nestor on AM 15 or am, I was doing afternoon sports radio, five to seven, okay? 9394 95 and I was DJ on weekends for money. Okay? Yep, I DJ weddings parties, Critics Choice. DJ my partner, Howard Sher, joined me Monday, when we were up at Costas, and did an hour with me because he was my ballpark reporter.
Marcella Knight 59:16
That’s fun, yeah, that’s really, you know, so like
Nestor Aparicio 59:18
this. This has been and being able to share my so many people I know in the world, I love Coco’s crab cakes. I get the crab. Get the get the shrimp. Try the shrimp. They’re delicious, you know. So I’m just
8Marcella Knight 59:31
for people to deviate, though, like you say, you get the same thing at the same place all the time. It’s hard for people to change, because they know what they like. They don’t get that all they want to get what? You know, we’re creatures much like that, so it’s good, so we
Speaker 1 59:45
get it, you know? Well,
Nestor Aparicio 59:46
I’ll give a love to one of my other sponsors, Terry Beck, up at Cooper’s. Cooper’s two time cancer survivor, too. Good man. About two years ago, maybe three years ago, my wife and I went and we go. There on for the corned beef on st Patty’s day, they do a special. It’s really sweet corned beef. It’s really different, weird corned beef, Dr Lou’s corned beef. And we would go to Cooper’s north to get that. And I was just a customer. I’ve known Patrick Russell for years, but he was never a sponsor, and I’ve known him. And I would go in once or twice a year to get this or that, and I went in and cherry sees me at the bar, and nasty Nestor, you know which? And he’s like, never had our gumbo. And I’m like, Well, you know, I like gumbo, you know. He’s like, I’m gonna bring you some. And I’m like, I don’t even know if I want it, but you know, all right, I’ll be polite. And he brought me out a little Dixie cup of the gumbo not two and a half years ago, and I had never had it. I took one bite of it, I’m like, oh my god, this is unbelievable, right? And I’m ordering burgers in there, ordering chicken wings, what, you know, whatever, in a bar. And it’s so somebody offers you the crack you don’t know, right? Like, literally. So now, you know, fortunately for you, he’s number six, not number five on the list, but that gumbo, like, I don’t get it every time I go, because it got to kind of be in the mood for but I wouldn’t. I wouldn’t get gumbo anywhere else. I wouldn’t get coconut I don’t go anywhere and order coconut shrimp. It’s not gonna
Mike Ricigliano 1:01:12
8be this good. That’s it. Right, nowhere to go. Yeah? I mean, once you get
Nestor Aparicio 1:01:15
something, you love people love your crab cakes so much that they won’t even try the other crap. They won’t. They won’t try them other places. And I’m that, and people are like that. With other crab cakes, I’m like, no, no, no. Go try them all. People say to me, they’re all good. I love babies. I’ve never heard of cook it. Well, go eat it. You’ll love it. It’s gonna be different. They’re all different. They’re all different. That’s what makes it so beautiful, because I can say chocolate chip cookies or i They’re all different. I like what I like. And the Woodley chocolate chip cookies, the Woodley bakery, they’re my next door neighbor’s recipe. I love them, and I can only get them there, and I don’t know how to hell to
Mike Ricigliano 1:01:56
make them. So right near there, Nestor, drop by
Marcella Knight 1:01:59
all right on your way, both you know that happy anniversary,
8Nestor Aparicio 1:02:03
40 years of Cocos, 40 years of huge crab cakes, about 10 years of really good coconut shrimp and some cream of crab soup you got to get when you come in here too, I want to make sure I need
Marcella Knight 1:02:13
one feature, one you got it? Yeah, you can’t have my wife.
Mike Ricigliano 1:02:16
She’s not taking yours. She already mad at me about the lamb checks. And I want to
Nestor Aparicio 1:02:20
8give you a little bit love. Take some out of here tonight, because you know you’re gonna give me a crab cake for the brioche. Thing that I do in extra sharp cheddar cheese. We love your ribs.
Marcella Knight 1:02:30
I was gonna ask you, we tried our we take your ribs are so good. Have you tried our ribs?
Mike Ricigliano 1:02:35
Okay, no, but I have tried your chicken, the
Marcella Knight 1:02:38
parrot head. Yeah, he
8Nestor Aparicio 1:02:41
loves that. My my second guest. So it was, wasn’t Ryan, who was my second guest? Bill Henry. Bill Henry,
Marcella Knight 1:02:50
yeah, the chicken told me that’s all. Then
Nestor Aparicio 1:02:53
he talks about that, yeah, he said it was so good. That’s his thing at your
Marcella Knight 1:02:57
8place. I tried to treat him to lunch today for being on the show, and he’s like, I gotta get to work. I’ll come back another time. He’s sitting he said, but I’ve had your parrot head, and it is amazing.
Nestor Aparicio 1:03:07
See? No offense, I don’t that’s not my favorite thing on your menu, right? My wife loves that. Yeah, you know. So it’s a palette thing. That’s why this month, for 27 years, I just wanted to feature my favorite things at all the places I love with the people I love doing it with so and it’s a little weird, and I gave you the list, they’re all wildly different foods.
Mike Ricigliano 1:03:29
Favorite ballpark food NES in locally, locally, either stadium, I don’t
Nestor Aparicio 1:03:35
buy I don’t give either one of them any money. I mean, I think you know that, so I don’t go to either one of them. Okay, my favorite ballpark food in America. Okay? And this will be for Eric. Is he still here?
8Marcella Knight 1:03:45
He’s there, all right, I’m gonna,
Nestor Aparicio 1:03:49
I think you know people that own the place and run the place, Marsh. I’m gonna give you this, the corn that you served here on your 40th anniversary. I went up five times to get it. I told Eric three times how good. I told Aaron Dante from no Pittsburgh, he just walked in here. I was, I couldn’t stop getting the corn. So as good as your crab cakes were, they were free, you know, for family and friends on right?
Marcella Knight 1:04:11
I because you like vegetables. Yeah, you’re a veggie guy,
Nestor Aparicio 1:04:14
8that corn needs to be on your menu.
Marcella Knight 1:04:17
The chicken. Everyone was raving about the chicken. The chicken to taste, yes, okay, they were freaking out over that. The
Nestor Aparicio 1:04:25
reason I bring corn on, really sorry, is the reason that his corn was so good in the little cup is it’s exactly my favorite ballpark food on the south side of Chicago, not because I’m an Aparicio when it’s a White Sox, right? All the ballpark South Chicago has a heavy latin community that are White Sox fans, not necessarily because of my cousin 1956 just a lot of my people that live in South Chicago believed freezing their ass off. A lot of Puerto Ricans Dominicans set in Chicago because it could get work there, right? So there’s a huge Hispanic population there. Right? And the Hispanic thing to do at a ballpark is to take corn on the cob and roll it so they have stands there, stands that you would think about with a little umbrella, right? And they pull the corn on the cob up. And what they do is they cut it into into a little boat, a little paper boat, right? And they cut it into the paper boat. And then you can add lime butter, special butter, paprika, cream, white cheese, creamy white cheese. There’s different cheeses, salt and pepper. And you take and you you doctor up your corn, yeah, and what you wind up with is a big bowl of doctored up corn with something, something something minute that’s cut off the cob. And that’s exactly what you served here in little cups. Very nice. So my favorite ballpark food is what was made here as a side menu. Reason I was gonna bring this
Marcella Knight 1:06:01
up, he knocked it out of the park. I make you I like hot dogs at the ballpark.
8Nestor Aparicio 1:06:09
Doesn’t make you mad, because you love me, but I take your crab cake out of here. Do things to it. You don’t want me to know that I do
Marcella Knight 1:06:18
not what the Vice
Nestor Aparicio 1:06:19
President does. The couches with his eyeliner. But I take your crab cake home and I divide it up. I conquer, divide I fry. I fried them. You hate that. I broil them with a what I do with your your ribs? And this just started last month, all right, I went home with your ribs, and you gave me too many. I had, like, couple racks. And Jen’s like, What the hell are we gonna do with all this? I’m like, we’re gonna eat it for a couple days. You have the best coleslaw in the city. I didn’t mention that, but I just
Marcella Knight 1:06:49
8did. Our coleslaw is amazing. Is my mom’s recipe that is, that is,
Nestor Aparicio 1:06:54
I can’t feature your freaking coleslaw. Favorite Things I’ve ever had in my life. I don’t like coleslaw that much to make it top 28 but your coleslaw is, it isn’t a top 20
Marcella Knight 1:07:06
the best. So, and that’s another thing we do from complete scratch here. So, you know, we get the cabbage. We cut it. It’s not, you know, we’re
Nestor Aparicio 1:07:13
getting raspberry seeds in my teeth. That’s when you know it’s good.
8Marcella Knight 1:07:16
You ought to try chia seeds. See, there’s
Nestor Aparicio 1:07:20
I get. That’s why she sees my breakfast every day. Yeah, I eat it almost every day. So I took your ribs home, and we had too many of them. I’m like, eating three or four of them. I put them away the next day because I had stolen a crab cake and was making my crab melts. I always get extra coleslaw because the coleslaw tastes right with the crab milk, because that’s the way they served it at Brooks. We’ve explained this. And your coleslaw is very similar. It’s delicious. I love me a dirty southern pork sandwich. Dirty southern is you pork your sauce and that slaw right on that puppy, right? Yeah, when I went home, my wife had had two extra brioche buns, regular brioche buns. She had made some burgers. And you know, when you get the buns, you get six of them. So we made four burgers, and I got two buns left over, and they were there. And, you know, they got preservatives, I guess they’ve been there a week, and they weren’t green or anything. They were good. And I looked at the ribs, and I looked at the coleslaw, and I looked at the bun, and then I started thinking a chopped episode, and I’m like, Give me those ribs, sweetie. Give me about four of those. And I cut all the meat off, and I piled it all up, and I toasted that bun in my oyster oaster, and I heated up all your meat in a pile. And then I took the coleslaw coal, and I put it all together, and I made a pork a Coco’s sweet barbecue pulled pork coleslaw, Southern lauroville sandwich.
Marcella Knight 1:08:52
Man, I don’t know about you, but I’m getting hungry, very hungry.
Nestor Aparicio 1:08:59
8So that’s what I’m doing with your
Marcella Knight 1:09:00
ribs. Any offense
Mike Ricigliano 1:09:01
to any of these kind of bastardizations of
Nestor Aparicio 1:09:08
all good, okay, even the way my mama would eat them. She’s from South Carolina.
8Marcella Knight 1:09:13
I prefer them like they are with french fries and coleslaw, but right, nice, hot, but I salted fry.
Mike Ricigliano 1:09:19
I appreciate your creativity on that. Sound
Marcella Knight 1:09:22
good, talking about every leftover ribs, right? Yeah, because what else are you going to do with leftovers our
Nestor Aparicio 1:09:30
8here talking to you about everything but your crab cake.
Marcella Knight 1:09:36
Just crab cake. 90%
Nestor Aparicio 1:09:38
of the people are still going to come in here. Everybody’s getting a crab cake shrimp. Make sure you get the coleslaw. You’re missing out. Get some cream of crab soup to go and a lottery ticket. Ras, here is my co host with a K. We’re gonna fight over these two. Oh, it’s all you, man. I had mine now, right now I’m going home with some leftovers, and I’m taking the ribs out of here, some coleslaw. Here making myself hungry 40 years. Cheers. Appreciate you. Appreciate I’ve almost known her 40 years. Been 34 years I’ve known Mars. So we’re out here with Coco’s in Laravel all the brought to you by the Maryland lottery. Get out support curio wellness. Our friends from foreign daughter, Wendy, came by last week. Wendy had me at the BMW championship, and her kids were out there, and all we did was talk about the bananas. People love the bananas. The baseball team.
Marcella Knight 1:10:25
Oh, that was so much.
8Nestor Aparicio 1:10:29
Six year old boy about the bananas was just, yeah, I
Mike Ricigliano 1:10:34
was I didn’t make it out, but I one of my customers, yeah,
Nestor Aparicio 1:10:38
so Wendy went. So we had that conversation to be on the air for Pete Johns last week. Thanks all my sponsors. Thanks to everybody making this happen. GBMC stepping up to sponsor us. Jiffy lubes coming on in a football season, which is starts right now, right? Yeah, not
Mike Ricigliano 1:10:50
8this. Well, it starts this Thursday. No, it doesn’t start
Nestor Aparicio 1:10:55
this Bills fans say something mean to him. Come on. Started.
Marcella Knight 1:10:59
I can’t say we all you
Mike Ricigliano 1:11:01
build. You
8Nestor Aparicio 1:11:05
I dropped the mic with this with my friend from his
Marcella Knight 1:11:13
favorite this is actually Senator Cory McCray. Please do the
Nestor Aparicio 1:11:23
Maryland General Assembly official citation got a lot of weight to it, be it here by, let me read it, Harvey’s voice, or Peter Angelus. I’ll read it. Peter angelos, his voice. Okay, yeah, I like that. Being here by all that voice congratulations are offered to my Greek friends at Coco’s pop. Did you
Marcella Knight 1:11:48
8say Greek or great Greek?
Nestor Aparicio 1:11:51
He was Greek in recognition of this special milestone, I extend my I can’t read it as Peter. It doesn’t sound heartfelt. I extend my heartfelt thanks to your 40 years of outstanding service to Baltimore, Baltimore City, and for blessing Baltimore with the world’s best crap case. Here’s the many more years of continued success presented on the 24th day of August 2025 by Senator Cory McCray, who’s been here many times, a good man and a good representative Baltimore City legislative district 45 it’s even got Brandon’s little seal on it here for you. So you know it’s official.
Mike Ricigliano 1:12:26
That’s a really cool right? Yeah,
Marcella Knight 1:12:28
very good. We’re honored.
8Nestor Aparicio 1:12:30
All right. All right. I am Nestor. We are wnsta of 1570 Towson, Baltimore, and for receiving everybody that thinks the wrong way. Scott Norwood,
Marcella Knight 1:12:42
all right, stay with us. You.
