We have the privilege of going all over town with our Maryland Crab Cake Tour but nothing takes it back to the old neighborhood like an afternoon at Koco’s Pub in Lauraville and doing the show between the kitchen and the bar with Marcella Knight, who has been celebrating 40 years of local business by making even more of her mother’s elevated and amazing crab cakes.

Nestor Aparicio and Marcella Knight, proprietor of Koco’s Pub, discuss the pub’s 40-year history and its renowned crab cakes. Nestor shares his experiences, including ordering ribs, Greek salad, and coconut shrimp. They talk about the pub’s popularity, with customers from various states and even celebrities like Marvin Lewis and Bill Belichick. Marcella mentions the staff’s dedication, including Liz’s move to real estate and Kate’s 20-year anniversary. They also discuss the pub’s unique atmosphere and the importance of customer service. Nestor promotes local businesses and upcoming events, emphasizing the personal connections and quality service that make Koco’s a special place.

• [ ] @Nestor Aparicio – Invite Marty Bass to visit Koco’s and arrange for him to do a crab cake–focused segment there before he retires.
• [ ] @Nestor Aparicio – Take a photo of Nestor and Marcella together and send it to Marty Bass as a memento before he retires.
• [ ] @Nestor Aparicio – Discuss GBMC’s DNA program for sexual assault cases on the show and have President Perry join in a segment in the next couple of weeks.

Koco’s Pub and Marcella Knight’s Background

• Nestor Aparicio introduces Marcella Knight, proprietor of Koco’s Pub, and mentions the 40-year anniversary of the pub.
• Nestor shares his experience of visiting Koco’s Pub and ordering ribs, coleslaw, and a Greek salad.
• Nestor humorously renames the ribs “Def Leppard ribs” due to their hot, sticky, and sweet flavor.
• Marcella and Nestor discuss the challenge of deciding what to order when visiting a restaurant.

Nestor’s Visit to Koco’s Pub and His Ordering Habits

• Nestor recounts his recent visit to Koco’s Pub, where he ordered a Greek salad, cream of crab soup, and coconut shrimp.
• Marcella and Nestor discuss the difficulty of narrowing down food choices when dining out.
• Nestor mentions his use of a travel seat to alleviate back pain during long radio shows.
• Marcella shares a tip from her husband about maintaining a straight posture while working or eating.

Koco’s Pub’s Popularity and Customer Experiences

• Nestor shares a story about a visitor from Cincinnati who traveled to Baltimore specifically for Koco’s crab cakes.
• Marcella mentions that many out-of-town customers visit Koco’s, especially on Saturdays.
• Nestor talks about how Koco’s crab cakes have gained a reputation through word of mouth and social media.
• Marcella and Nestor discuss the importance of good customer service and the personal touch at Koco’s Pub.

Nestor’s Relationship with Koco’s Pub and Local Businesses

• Nestor shares a personal story about his long-standing relationship with Marty Bass and his family.
• Nestor expresses his admiration for the staff at Koco’s Pub and other local businesses he frequents.
• Marcella and Nestor discuss the unique atmosphere and charm of Koco’s Pub, which makes it a special place for locals and visitors alike.
• Nestor mentions his upcoming visit to the Emerald Tavern, where he first met Marcella and her mother.

Koco’s Pub’s Menu and Specials

• Nestor and Marcella discuss the various items on Koco’s Pub’s menu, including wings, steam shrimp, and crab dip.
• Nestor praises the quality of Koco’s crab cakes and cream of crab soup, comparing them favorably to other places.
• Marcella shares that their crab dip is unique because it contains real crab meat and a bit of sherry.
• Nestor and Marcella discuss the different types of crab cakes and the various ways customers enjoy them.

Koco’s Pub’s History and Evolution

• Marcella explains that her mother started making crab cakes at the Olympic Lounge on Greenmount Avenue.
• Nestor and Marcella discuss the evolution of Koco’s Pub from a neighborhood bar to a popular restaurant.
• Marcella shares that her mother worked at the Olympic Lounge before opening Koco’s Pub.
• Nestor reminisces about the old-school crab houses and the simple crab cakes his mother used to make.

Koco’s Pub’s Staff and Customer Service

• Nestor praises the staff at Koco’s Pub for their dedication and excellent customer service.
• Marcella mentions that good reviews about the staff are important to her.
• Nestor shares his experience of ordering from local businesses and the importance of personal connections.
• Marcella and Nestor discuss the unique atmosphere and charm of Koco’s Pub, which makes it a special place for locals and visitors alike.

Nestor’s Personal Stories and Connections

• Nestor shares a story about his mother-in-law, Mildred, who enjoyed a Koco’s crab cake for Mother’s Day.
• Nestor mentions his upcoming checkup at GBMC and the importance of regular health screenings.
• Nestor shares a personal story about a plumbing issue he had and the quick response from Fernand Dermer.
• Nestor discusses his recent travels and the impact of his wife’s trip to Italy on her health.

Upcoming Events and Promotions at Koco’s Pub

• Marcella mentions that Koco’s Pub will be busy in May with Mother’s Day, Preakness, and graduations.
• Nestor and Marcella discuss the importance of making reservations during these busy times.
• Marcella shares that Koco’s Pub offers a variety of specials and menu items, including a recent special with mussels.
• Nestor and Marcella discuss the popularity of burger nights and the challenges of keeping up with customer demand.

Final Thoughts and Farewell

• Nestor and Marcella discuss the importance of supporting local businesses and the unique experiences they offer.
• Nestor shares his appreciation for the staff at Koco’s Pub and the personal connections he has made over the years.
• Marcella and Nestor discuss the upcoming events and promotions at Koco’s Pub, encouraging listeners to visit and try their famous crab cakes.
• Nestor wraps up the segment by promoting local sponsors and upcoming events, including the American Diabetes Association’s fun walk and GBMC’s awareness initiatives.

SUMMARY KEYWORDS

Koco’s Pub, crab cakes, food review, local experience, ribs, coconut shrimp, cream of crab soup, customer service, Baltimore, 40th anniversary, staff, specials, word of mouth, social media, local business.

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SPEAKERS

Marcella Knight, Speaker 1, Speaker 2, Nestor Aparicio

Nestor Aparicio  00:00

Welcome home. We are W, N, S, T. Am 1570 tasks in Baltimore. We’re Baltimore positive. I am wrapping things up. This be our final segment here at Koco’s, because when Marcella comes on, it means it’s time for me to eat. Marcella Knight is here. She is the proprietor, along with her mom at Koco’s Pub. They’ve been having this place so many years when you’re 40, that’s right, I get the glass last time I was here. Yeah, so 1986

00:27

big 40 year anniversary.

Nestor Aparicio  00:29

8

Well, I’m gonna take home one of everything. And yeah, so I stopped in here two weeks ago. I had done the show downtown, and I was really jonesing some ribs. My wife is out of town, and I’m like, I’m gonna get your ribs, I’m gonna get your coleslaw. I’m not getting a crab cake. I’m not gonna get coconut shrimp. I think I did get a salad. I think I got a Greek salad to go, because that goes with everything. And I went home, and, you know, I take your ribs off the bone, and I take your coleslaw, and I get me some Hawaiian rolls, some Kings Hawaiian rolls, and I take your I’m gonna come up with a new name for your ribs. You ready? They’re the Def Leppard ribs. You know why they’re Def Leppard? They’re hot, sticky and sweet. They’re hot, sticky and sweet. They are hot sticky that’s why you can’t hear me. Headset was back. You’re fine. I fixed Joe so they’re hot, sticky and sweet. From there down to their feet. Yeah, that’s what I do. So people say crab cakes, and I’m gonna take one home tonight. I’m gonna get my Bayesian English muffin. I’ll do it all up, but you put a burger up last week that I wanted, and I came in, I did my yoga class. I’m soaking wet. It was like 820 I got off the mat, and I’m like, can I get there by like, 848 45 because I’m like, How late Could I get here? Even if I know you, if I show up at 8:51am I going to be able to order? Do you order or not? Yes, you can order so long as I’m in here by nine. Yes, sir. Because I was, I mean, I was, yeah. I mean, one, 842, I sat down, the Orioles were on, yeah? And I’m like, do I have to hurry? Do I have to worry? And they’re like, Come on, dude, chill out. Just get what you want. And I’m like, I’m here for Burger night. And then I I chickened out. I got I got a Greek salad, I got a cup of cream of crab soup, and I got coconut shrimp, because that’s what I get when

Marcella Knight  02:18

I’m here. It’s so hard when you go out because you want everything, and you have to narrow it down, and you go in with something in your mind, and then you get there and

02:27

you change it. I drove down here. I do it all the time. I ate like

Nestor Aparicio  02:30

a proper breakfast this morning, blueberries. Ate about 830 and I came here about 1111, 30, and Dr Steve was my first guest. And I have, I have props. You know how your chairs hurt my butt, right? You know that the first time I was here, you gave me a sweatshirt to sit on, and I go right from her to chiropractor. So my chiropractor came here today at noon. This is the magic wand here. This is, this is a travel seat called a cabo that I got, and I left it on the plane in Lima Peru last month, and my wife got herself one for Italy.

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03:06

I’ve been sitting in this seat. Did you use it on the airplane?

Nestor Aparicio  03:09

Listen, I sat down here at 11,

03:11

just when you were there 40.

Nestor Aparicio  03:13

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It is now 450 you know, I’ve only got up to pee. I haven’t eaten anything, I haven’t drank anything. I’ve done five straight hours of radio, and I feel good

03:23

as new, wow. And that’s a blow up. It’s you blow it

03:27

up, not all the way repeated or anything.

Nestor Aparicio  03:29

No, it’s just velvety on the outside. It literally is like a pool thing. It’s like a pool wedgie. It’s just, you just blow it up right here. Got the little thing and let a little bit of air out here. Now, you don’t want to put too much in it, because you put and you’ll be bouncy, yeah, then you get real bouncy. Now, my wife liked it, but her feet are shorter than mine, so she got herself a thing. So now, when I’m with you, when I do the show pizza John’s next Friday, it’s like sitting down. Then when I do show Lexington market phase, I stand up. I prefer to stand up,

8

04:05

but I stand all the time.

Nestor Aparicio  04:07

This has been a game changer for me. Yeah, and I’m gonna have a car. I have it in my office now. I have it in my chair. It allows me to adjust my back.

Marcella Knight  04:16

I gotta tell you something my husband taught me. This okay faster, because you know you’ll find yourself swamping over or you’re eating, you’re working at your desk. He said, take your fingers and go like this out, no, yeah, and look, it just makes you completely straight, and you can do it when you’re walking.

Nestor Aparicio  04:33

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Yeah. Oh, that feels good.

Marcella Knight  04:35

And I’m like a different person when I said,

Nestor Aparicio  04:37

better man, you make slinging crab cakes here. Look easy, but how many crab

Marcella Knight  04:44

cakes you really sell? It is my neck, my shoulders. Everybody that does them like our backs, our feet. You do?

8

Nestor Aparicio  04:54

I see like I you know, I’ve seen everybody’s got like, a technique about. It. But it is a repetitive, AI, is not

Speaker 1  05:03

I end up, you know, going home with how long you

Nestor Aparicio  05:06

go, 30 minutes, half an hour, 45 minutes before you take a break.

Marcella Knight  05:11

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You gotta take a break. I mean, like there’s some days we make them for eight hours straight, multiple people making them eight hours straight. It is. It’s like, God,

Nestor Aparicio  05:21

people love your crab cakes. When I came in, I ran in here a couple Fridays ago because I was coming from fayley’s, and I got your food to go home, and I didn’t pay you for it’s a long story. And I came back in on Tuesday night, and I sat here to watch the game, and there was a fellow at the bar he was playing with his Uber. And he clearly wasn’t from around you. He really was talking to people at the bar. He’s been real, super friendly. He’s from Cincinnati. And he said to me, I got to get an Uber. And I’m like, where are you going to say I’m downtown, at a hotel. I said, How’d you get it to Koco’s? He’s like, Well, you know, I did a search, and I’m in Baltimore for four days, and I thought every night I’m going to go to different place for a crab cake. And he said to me, I wanted to nix you down at the harbor the other night. And everybody said, KOCO. So I came up here, and he said, What a lovely place. And all I’ve done is met nice people, but everybody hears like from here. He’s like, I feel like a tourist here. And I’m thinking, you people all the time.

Marcella Knight  06:21

Oh my gosh. We have so many people from out of town that come in. Normally, it’s on a Saturday, because a lot of people travel on Saturdays. Some people will drive to Baltimore just to come here to get a crab cake from New York, New Jersey, Virginia. We get people

Nestor Aparicio  06:38

Delaware, place. You’re not at the harbor, not in any weird tourist thing like Koco’s, when I have Marvin Lewis on, he plugs you, yeah, he’s like, I ordered our crap. I know he has because he tells me orders your crab cakes. The reason he orders your crab cakes is because Dave petroma, yes, had your crab cakes and that whole lacrosse Bill Belichick, Petra Mila’s mafia gets her crab cakes

8

Marcella Knight  07:04

from you. Yes, I gotta get him on a show. Get him over. That would be great. He used to come in all the time. Haven’t seen him in a long time.

Nestor Aparicio  07:11

Well, he ain’t coached here in a while, so I got to get him back, yeah, but I know

07:15

you would love it, yeah.

Nestor Aparicio  07:17

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But I mean the reputation of what your mother did here with a pool table to where you are 40 years later, where I just say your name and it’s synonymous with crab cakes, like, you know, like all the people have been doing longer than you were doing, and certainly in more touristy areas, or Phillips, or the places people have heard of you’ve built a reputation through like, legitimate people coming at your crab cakes, and they’re blown away, and they want to tell other people about your crap. That’s the truth. Well, before

Marcella Knight  07:45

social media, our only form of advertising was was word of mouth. And I guess with social media, it still is word of mouth, it’s just really exploded. Well, the mayor

Nestor Aparicio  07:54

wants your crab cake. So he Yes. Well, he was a president. Come here for a crap game.

Marcella Knight  08:01

We don’t advertise, you know, except for me, except for you. Smoke occasionally. We’ve done more magazine ads.

8

Nestor Aparicio  08:10

You know, you won the Best of of the when the bay did their event. Yeah. Now listen, I’m not gonna throw Marty bass under the bus, but I’m gonna throw Marty bass under the bus. People don’t know Marty and I are real close in the real world, like Marty. And one night, my mother was on her deathbed and went up living another 13 years. Mother was in the hospital at Bay View that 2005 2006 and it was a night before Thanksgiving, and my wife and I were out having Thai food, and we ran into Marty and Sharon, who I’ve always been friendly with, Marty. Marty said, you’re coming to my house tomorrow for Thanksgiving. I’m not gonna let you. And then for the next 12 years, we had Thanksgiving in Marty’s house, and Marty would insist that my mother come, because Sharon’s mother was Southern and alive at the time, and probably her mother was probably in her 80s at the time. My mother was in her 90s at the time. So Marty bass and Sharon made me and my wife and my mother Thanksgiving every year for a decade till my mother passed. Oh yeah. So Marty and I are close, so Marty’s never really, Marty, you’re leaving. I’m going to tell the true story. Marty worked for my competitor because of 1057 the fan, he was never allowed to come on. And then he had a relationship with 93 with the famous woman, de Young, Laurie de young. He was always her person. So Marty’s hasn’t been on my radio show since last century. Marty’s to do my show in the 90s. So, so Marty’s retiring now, and it’s Where’s baz Where’s Marty and all that. And Marty’s been saying to me for like, a year that he’s never been to Koco’s, and he’s dying to come to Koco’s, and he hears me talk about it all the time, right? And today was the day. Invite Marty here, except he’s on his anniversary vacation. So when Marty gets back, the next time I do the show here, maybe June, whatever Marty you owe me, Marty’s coming to doing the crab cake tour with me here, because he hasn’t been here, and I think he should come in and do his own segment here with you before he ends his run at 13. I think, yeah, I couldn’t believe Marty’s never been here, yeah?

10:22

Because you’re like, an institution, yeah, and

Nestor Aparicio  10:25

he’s in it. I know he’s told me I’ve been here, so I’m gonna take a picture you and me send it to him and take a chance over here before you retire. That’s right, it’s higher off to Alabama and all that. Who am I gonna blame for the bad weather? Now the Marty’s no weather anymore, because, you know, when the weather’s bad, I blame him. Okay, Marty’s fault, yeah, but the weather goes bad. You tired. You’re right. I’m fine. Why? Let me do all the talking.

10:49

8

You always do all the talking.

10:52

What do you get me for lunch today? What would you like?

Marcella Knight  10:55

I think you’re gonna have a crab cake. Yes, maybe some ribs to go with it.

Nestor Aparicio  11:03

I did that two weeks ago. I’m trying to be different. You know what I saw come by earlier, and I’ve been jonesing. You make really good wings. Here we do make and you do steam shrimp. I saw somebody had just like regular steam shrimp. I’ve never, I don’t say I haven’t seen it on your menu, but I pass it by, okay? And I’ve been trying to do things crab different.

8

Marcella Knight  11:23

Really good too. I don’t know if you’ve had the crab dip our crap in it, like a lot of places, don’t, don’t. That’s why I don’t get it right. Ours actually has crab

Nestor Aparicio  11:33

crab dip. Give me a vat of friggin mayonnaise and

Marcella Knight  11:37

give me bread to stick it. No, ours is really good, and it’s got a little Sherry in it too. So that’s, well, your cream of

Nestor Aparicio  11:42

8

crab soup is the best. I have not had any better. If anybody wants to argue with me on any of these points, bring me a better coconut shrimp and I will say it’s better than Koco’s. Bring me a better bowl of cream of crab soup, and I’ll say it’s better than Koco’s. I won’t now in a crab cake thing, I get too many arguments with people, and your crab cakes are different than all every crab cakes different. And I tell people, you know, I get them all right, that’s what I tell they’re all good. Order some Koco’s crab cakes right now. Wherever you are, stop by and get them raw here. Take them home. Sit at the bar like I do for an Oreo game from time to time. Ship them the way Marvin does the Scottsdale, North Scottsdale. You do whatever you want,

Marcella Knight  12:22

but it’s crazy. People are so passionate about whichever crab cake they

12:27

love, but they should try a new one, right?

12:28

That’s what I have to stick to just one.

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Nestor Aparicio  12:30

And if you’ve had them all, and I have, you would know that when I tell you that if you order crab cakes from here, you will love these crab cakes, but they’re not going to taste the same as somebody the other crab cake you’ve had, because they’re different. That’s all right. Where did your mom get her recipe? Do you even know?

Marcella Knight  12:50

No, no, just working in the business. You know, she worked down at the pump room on North Avenue when I was a kid, where was that? It was on North Avenue. I don’t know.

Nestor Aparicio  13:01

I’ve never heard of the pub I was a kid.

Marcella Knight  13:03

8

It was a crab place. Okay, yeah, so like bud

Nestor Aparicio  13:08

paulinos in Highland town, you know, there’s a lot of old school the Glenmore gardens and brickies and just all these places that sister we were kids, but they were crab houses. Mainly, you weren’t famous for having a crab cake. You just had a crab cake right back in the day. There was no delineation. I always think like crab cake, to me was special crab meat put together with mayonnaise, mustard, some Old Bay my mom with bread crumbs, regular bread, bread crumbs, and she would throw in the pan and pan fry. That was a crab cake and dunked off. Yeah, but your mom did these.

Marcella Knight  13:45

I mean, I grew up with coffee cakes and was happy, right?

Nestor Aparicio  13:48

Fish cakes. My mother, when we didn’t have she would get salmon in the can, mix in some celery. I don’t know what it was. I mean, it tasted pretty good, but it didn’t taste like a crab cake fishing, yeah, to me. But crab cakes? Did your mother serve them at home when you were a kid? Or was it more like no, the business took on its own life.

8

Marcella Knight  14:09

Yeah. She worked at the Olympic lounge over on Green Mountain Avenue, and that’s where she started making crab cakes, because she ran the kitchen over there, Greek joint.

Speaker 2  14:24

You’re a Greek family? Yes, that’s the Koco’s.

Marcella Knight  14:28

Yes. So yeah, that was before she came here and and opened up her own place. And then, like we we had crab cakes here at the beginning, but it was so small, food wasn’t the main thing back then, it was more a neighborhood bar than it was food. We had a very small menu, whatever my mom went to the store and got that day, is what she put on special. We didn’t have a regular menu at all, sure, like you came in, you had no kitchen. No, yeah.

Nestor Aparicio  14:55

8

So ours all the hour toasters that made hot dogs, right? Right? Yeah, hot dog grill, if you’re lucky, somebody in the kitchen whip some up. That’s the famous thing about Frank and Teresa’s buffalo wings and buffalo with the anchor bar. It was literally she had chicken laying around, blue cheese, and the guys were playing cards, yeah? And they’re like, Theresa again, the kitchen make us something here, honey, right? That came back with chicken wings. And that’s what the thing became.

15:23

Chicken wings. Were all eating wings.

Nestor Aparicio  15:24

Yeah, it’s just, hey, the boys in the bar need something to eat. Get him some, right? And then crap was always pretzels and and peanuts, right? And pigs feet.

Marcella Knight  15:35

And behind the bar of the big pickled pickle, pigs feet, Oh, geez.

8

15:41

Remember those, the only

Nestor Aparicio  15:43

thing I knew you had when you had that was a pool table and a jukebox.

Speaker 2  15:46

Probably had bikers out. We had poker machines, jukebox and motorcycle parking. Motorcycle parking.

Nestor Aparicio  15:56

8

Koco’s is really just a Baltimore love institution. And I always say, like, don’t tell the staff that I like them as much as I do. But I always say, like, you got the best people to work here. And I you know, I know that that probably means more or less to you than anything about like, talking about the food, but the people that I always see here that sling it, I always thank the kitchen when they sling me at this coconut shrimp that I love so much

Marcella Knight  16:20

when I get reviews like it is so important to me that when I get reviews about our staff, because everyone knows we have a good crab cake, that’s something that everybody writes about, which is awesome. And you can come in the never gets hard here in the bag, but, but

Nestor Aparicio  16:35

even the people you’re gonna meet here gonna

Marcella Knight  16:36

treat the way that the customers are treated, that it’s it’s amazing when I get those reviews of how much they love the atmosphere and the staff. So I’m

8

Nestor Aparicio  16:47

a guy that orders food from non sponsor locations. I don’t talk about them much, but I did promote all of them, of my tastiness, and I promoted you and your coconut shrimp and your cream of crab soup, all my favorite things that I eat and I do order from a Chinese place. I order from a Thai place. I order from a Vietnamese place, things that you don’t have on your menu, right, and things that I love. And I will say it can be spotty and shoddy about ordering online and checking a box or and I’m old school, like I’m doing the show at Pizza John’s next Friday, when I and I go to Pizza John’s twice a month, and I get pizza cheesesteak, bring it home. They’re my sponsor. The love them. They keep us. They’re the reason we’re here doing we do people like Marcella, people like Damian down to faith. He’s opening a new place in Catonsville. These are Pete at Costas and Nick last night. These are my my friends. When I order from pizza John’s. I call 410-687-7733, I know the number, and I talked to a person, and I say, I’m picking up and I want to give a carry out order. And I know all the women that work at the front counter, they all, they’re afraid of me, they they don’t watch you and me. They think I’m gonna do something. They’re afraid of being on the show. But I want them all on the show, because they’re like, like, your staff. I see them when I get pizza, pizza, John, there are some places when you call and you give an order, sometimes not first language, English. Sometimes they get it wrong. My Chinese place double ordered for me last week. I’m like, why was that $38 and I looked in the bag, it weighed three tons. They gave me two tripping broccoli, so I didn’t you know, and I’m okay with all of that, but there is something about like customer service that has been lost. My wife worked for Verizon. They helped me feed my family. Customer service, not so good. Southwest Airlines call the 800 number. They might call you back in 20 minutes. Now, there really is something about having humans here and the same humans, and that goes for all of my local sponsors and the people. When I’m at Lexington market, I see the same gals that have been working for that family, same guys have been working for that family forever. There’s something about Baltimore, local small business. All the places I work with that you patronize that are different than a chain place, you know? And I think that that’s the glue that holds me when I go to a meat cheese, my friends are there, right? You know, when I go to DiPasquale’s, not only are there there, your husband’s there, right? I meant down there. There really is something about that feeling when Nancy Longo comes and does my show with you, or a deep DiPasquale’s That’s Nancy. We pass her place at Pier point, we know where she she is and where they are. And that staff when I see Bob’s behind the bar and he made me a delicious Shirley Temple earlier today. That means something to me, and I think that that’s part

Marcella Knight  19:45

of the charmer Koco’s, right? Yeah, absolutely. It’s, it’s old world Baltimore. You don’t have that everywhere anymore.

Nestor Aparicio  19:52

The guy from Cincinnati that was at the bar recognized that when he was getting his Uber he’s like, Man, I like this a special experience. Come watch. Oriole game, have a Koco’s crab cake in an Uber when you’re staying at the Sheridan downtown. So I talked this guy, but he was flirting with everybody. He wanted to know about Baltimore, where things were, and he was a sports fan. And I say, you know, Memorial Stadium was right? Oh, really, where was Memorial Stadium? So I got the phone out, got my coconut shrimp, I wiped my hands off and I have my phone. I’m like, just right over here by Montebello. You could have walked so, you know, there’s a history lesson for people here at Koco’s. People come in, you’re gonna be mobbed here with the graduations, right? Yes, you’re about to go up. She won’t let

Marcella Knight  20:35

8

me show in May, yeah, Mays killer between Mother’s Day, Preakness graduations, yeah, it’ll be nuts. All right, get

Nestor Aparicio  20:43

11 ounces every time ready. 11 ounces every time my shoulders ready. Marcel has been my friend for 34 years, since the Emerald tavern back in the day, but I mean my to my best friends, their band is playing at the Emerald Tavern on Saturday night. So really I’m thinking about going over the cultivated. My buddy ace, who was in my band, is now in the Duran band as well. They’re playing over the Emerald tavern where I met Marcel and her mom many, many years ago. Loved your mom doing okay. She is doing okay, yeah. Well, you got Mother’s Day calling.

Marcella Knight  21:14

I know, looking forward to spending a day

Nestor Aparicio  21:16

with her. I um, I did a Mother’s Day gift turned today that I will end the show with for you, my friend Steve Elliot’s mother is battling some of the issues that your mother’s battling, Mildred. And I’ve known Mildred a million years, up at La chiropractic life. Steve came here today. He’s not gonna have to adjust my back today because I got the right seat, but I wanted to get adjusted with Steve last week, and I said, Dude, you haven’t done the show in like, a year. I’m at Koco’s that he loves, he and Allison love your place. And I said, You got to come do the show. He said, What are you doing? I said, next Thursday, and I know you’re closed in the afternoon because you’re my chiropractor. You don’t work till three o’clock. I said, I’m doing the show. That’s why I hit you. Said, noon to five. He said, All right, all right. He said, about, Listen, man, I’m with my mom that time of day. I’m like, Does your mom like crab cake? She’s like, Oh yeah, she loves crab cake. I’m like, did you answer over here? Do the show? So he was my first guest today. Steve came by today, and his mom had a Koco’s crab cake for lunch today. So I got a guest, and one of my sponsors and friends, Steve Elliot, took your mom

8

22:19

and I didn’t get to meet him.

Nestor Aparicio  22:20

That makes me feel bad. Well, I made sure he took a picture of him and Mildred with the Koco with the crab cake. Okay, Koco’s Pub here for you, here to ship anywhere, and the next couple weeks gonna be a little crowded up in here, so don’t feel guilty about ordering to go online. They will have it at the little green station here waiting for you.

Marcella Knight  22:39

If you need a reservation, we take we take phone calls for our reservations. We don’t do those online.

Nestor Aparicio  22:45

8

Even me, when I go home today and I get the raw crab cake, you’re gonna give it to me in the little container. You give me the little card. It has the parrot on it, and it gives me all the instructions that I don’t listen to because I make crab melts out of your crab cases. That’s the way I love them the most. I like

Marcella Knight  23:03

I like them small too. They’re good when you break them in half and but people are enamored with that

Nestor Aparicio  23:09

big crab. Not me. No, I break it into four little crab cakes. Sometimes I put in a frying pan. I don’t tell you about it. I send you a picture of it, but I do all sorts of creative things with all 11 ounces of that delicious jumbo lump, perfectly seasoned, perfectly slurry, either with your hands or Liz is usually in the back. How many people make crab cakes here?

Marcella Knight  23:30

Plug them all four. There’s four of us. Liz has actually moved on. Oh, really, she took a career in or started a career in real estate. Way to go. Liz, yeah, she left us back in January. All right, already? Yeah, she had been with us, think, 12 years. Wow. Really. Long time.

8

Nestor Aparicio  23:53

Your big 40 year event. I met her husband here at the bar. We had a beverage

Marcella Knight  23:56

together, and that’s Sebastian’s sister. I knew that. Yeah, they grew up in Mayberry. Yeah, they were on your show one time. Maybe it’s Mayfield, yeah. So yes, Liz has has a new career. So we have Kate making crab cakes now, who’s one of our managers aren’t big enough, and Kate just celebrated her 20 year anniversary with us. We had a party, happy hour we threw for her and all the staff on Monday up at El Salto in Perry Hall chips and salsa. Yes. So we have Kate. We have Billy, who’s been with us probably about 15 years. Eric and myself,

Nestor Aparicio  24:39

Eric had the least amount of fun of anybody at your 40th anniversary because he was bougie and out showing off. Yeah, he had this I’m still

Marcella Knight  24:48

8

talking about what he does. That’s what he loves to do. He’s the specials. He loves to entertain. He loves to make specials.

Nestor Aparicio  24:56

Well, if he loves me, he’d make that Barad and red pepper burger. Or that was on the menu Tuesday night, you always run out of burger special.

Speaker 1  25:04

Why didn’t you order it Tuesday when you were here, I came here burger night. Didn’t even order today. What’s wrong

25:09

with you? Because your coconut shrimp are too good?

8

Marcella Knight  25:12

Always get the coconut shrimp. You can’t always get the burger special.

Nestor Aparicio  25:16

Can I say something about why it’s a special? This is little details that restauranteers Think of. I love your saltine crackers that you do with your cream of crab soup. They’re better saltine crackers than any other saltine cracker I get, and it’s something about the salts baked into the cracker. It’s not salt on top of a cracker. It’s salt

Marcella Knight  25:42

in the crack in the cracker. Yeah, it makes it tasters are salty. And, I mean, they have so but they are inside.

Nestor Aparicio  25:50

8

Yeah, these remind me something I would get, like in New England with a clam chowder. And that’s why I love them. But I love your cream of crab soup. Like I told you, I was gonna do a cream of crab soup. Tour, or crab soup tour, I don’t know that I would top your cream of crap. I got to wake me up early in the morning to do better argue Maryland crab because everybody does it different. I like mine with bacon and okra and weird things that some people say that’s not real crab soup or whatever.

26:17

I like it like that too. We do put

Nestor Aparicio  26:18

okra in ours. I like it down and dirty. I want it southern.

Marcella Knight  26:21

Yeah. I like a little little crab meat in it for flavor. I want a little bacon in there. But a lot of people don’t eat pork, so we try to not have that too well.

8

Nestor Aparicio  26:30

They don’t know what’s good. That’s all. I’m getting your damn ribs and taking them out. They’re good. Def, leppard wins.

26:37

You like that leopard with rips.

Nestor Aparicio  26:40

Def, leppard Ricky’s sweet. I’m hot. To your feet, to your feet. That’s it. Are you sure? Jerk? Seasoning spicy?

Marcella Knight  26:51

8

Yes, I’m out there. It’s jerk. Yeah, it’s definitely got some heat.

Nestor Aparicio  26:54

I saw him coming by on the wings, and I smelled it, and I thought it’s got some might be a little too spicy

Marcella Knight  27:01

for me. It’ll eat spicy. So I don’t like really spicy. You would probably just like the basic barbecue.

27:06

Then the barbecue you do obey, wings on you.

8

27:11

We do, honey obey is really that’s what I get.

Nestor Aparicio  27:13

I get the honey obey. They’re really good. They’re hot, sticky and sweet too. Yep, from my head down to my feet and salty. Marcel is here ready to make you crab cakes. She has the crab cake makers, 11 ounces the size of her mom’s hands. You can order them online. You can ship them. Do what I do, come in Oreo game. Get yourself an Orange Crush. Get bad somebody behind the bar to make you something right, and then go off the menu. I mean, like you had Pei muscles in here the other night.

Marcella Knight  27:40

Oh yeah, Eric made a really nice special with those. They were Thai, green curry, mussels.

Nestor Aparicio  27:47

8

The specials are always special. And burger nights, Tuesday night. Don’t come here like me on a Wednesday looking for the Tuesday night burger.

Marcella Knight  27:54

Sometimes you can get it. It depends. Well, that means it wasn’t popular enough. Well, sometimes people can’t get in here, and they come in the next day, and you made you a

Nestor Aparicio  28:04

teriyaki burger about three years ago that had the pineapple on it. Yeah, that was the best burger I’ve had here in this restaurant. Yeah, that was pineapple burger, and it was Abu Danza, is what it was. Even though you’re

Marcella Knight  28:21

green, see, I’m more of a traditionalist. I’d like a basic burger.

8

28:25

You just want cheddar, yeah?

Marcella Knight  28:26

Like, just like my pizza. I want pepperoni, really, yeah, traditionalist.

Nestor Aparicio  28:32

All right. Well, meet me pizza John’s next Friday. I’ll have you on I’ll show you with green pepper and meat sauce and olives onions, even though they don’t agree with me, sausage on there, pepperoni

28:42

8

on Oh, my God.

Nestor Aparicio  28:45

My big thing lately has been the Hawaiian, which is ham and pineapple, but add pepperoni because it gives you that extra spicy pineappley perfectness with the

Marcella Knight  28:56

yeah, see pineapple and pizza. Don’t go for me.

Nestor Aparicio  29:01

Baltimore is what she is. All right, come on out to Koco’s. Everybody I love, by the way, which ticket Do you want? You want the Bay Bridge? Hold on horses and Assateague, we have horses, and as we have, well, you are the crustacean lady. So we have mollusks, crustaceans, Heron and birds. And then this one’s been really, really popular. This is the boardwalk one, because it’s orange and it’s Ocean City. Which one do you like the message?

8

29:28

Horses, animals, but I

Speaker 2  29:30

love the bridge. Crabs. You like the bridge? I’m going for the bridge. You get the bridge.

Nestor Aparicio  29:34

All right. Hold that up. Brought to you by the Maryland lottery. These are the Maryland treasury, real artwork. We have winners. Last year, I am having my first checkup since I was 30 something, and I’m almost 60. I’m going to be a GBMC next week. Cross your fingers. They’re going to take my blood. I’m going to pass out. I’m going to hold my wife’s hand, because I’m a sissy, which is why I haven’t been to GBMC, but they’re trying to keep me alive because I’m getting older, and everyone should have a checkup. Grab your checkup. Our friends at Fernand Dermer, they check up your H back and your AC and your plumbing. Don’t do what I did spring a leak like I did at 6am two weeks ago. My wife’s screaming at me. I’m in Minneapolis. Zach sent Sean. Sean took care of the leak. My wife had a bucket. All is well in the Aparicio household, she’s back. She went to Italy for two weeks, and I went to New York, and I took a picture at Italy. So that’s the closest I got to Italy. So my wife lost weight 15 days, eating her face off in Italy. She lost five pounds. So hats off. My wife running

30:39

8

around, seeing all those all

Nestor Aparicio  30:40

she talked about was steps in churches. Yeah, up steps and down, steps, up, steps, down, steps. I was sitting here at the bar eating coconut shrimp and Koco’s while she was in Italy. So my thanks to Marcella, my thanks to all the guests that came out today. Gary adonado stopped out. Andy Koco’s was here. Former big league player, Casper Wells was at the bar having crab cakes as well. And Steve Elliott, who adjusted me as well as the American Diabetes Association and their big fun walk coming up on May 9 at Harbor Point, they have recruitment weekend. Well, they knew I walked 15 miles to New York the other day. Come on. Come on. Walk a Mile through Baltimore. Gonna get good weather on May 9. And my friends at GBMC had me out last week and walk a mile in their shoes for sexual abuse awareness and assault awareness, very important. And they got this DNA thing now that women who have been sexually assaulted anytime in the last 23 years, there may be some opportunities to catch the person that did this. So I’m going to be talking more about that. I talked to the new president, Perry out at GBMC. He’s going to be joining me in a couple weeks too. So lots of things going on. Ravens are drafting players, Orioles are trying to win games. Luke’s at the ballpark, and I’m back for more. We are Baltimore positive. Am 1570 tasks in Baltimore. Come by. Koco’s get the coconut shrimp and yes, get a crab cake to go. They’re delicious. You.