846: The Birth of 'Hot Ones' and a Garage Full of Dead Restaurant Shirts with Justin Bolois

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Justin Bolois (1:38)

2015, we all know the pivot to video, right?

That is like a key juncture. The big pivot meant that suddenly the playing field was even again with all of these legacy brands that, you know, were in a league of their own. Felt like we were starting from the same starting line.

Matt Rodbard (1:58)

This is TASTE. I'm your host, Matt Rodbard.

Justin Bolois has spent over a decade helping build the iconic First We Feast media company. From features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con Todo and Hot Ones within the media empire. Off the clock though, he's chasing something equally as cool. Vintage restaurant staff shirts, forgotten diner ephemera and the last physical traces of beloved restaurants that no longer exist. This is Restaurant Relics, his part museum, part store side project that I absolutely love. On this episode, I speak with Justin about working on Hot Ones to the virtues of a well-worn JG Melon team. I hope you enjoy this episode.

Justin Bolois, welcome to This Is TASTE. How are you, my friend?

Justin Bolois (2:54)

Very excited to see you. It's been a long time.

Matt Rodbard (2:57)

Right?

Justin Bolois (2:58)

And I was looking at our old email correspondence from when you were writing feature stories for First We Feast. Yeah. Some 10 years ago.

Matt Rodbard (3:07)

I would say maybe 14, 15 era, so a little bit over 10 years.

Justin Bolois (3:11)

Yeah.

Matt Rodbard (3:13)

Like this conversation is going to be really fun for me personally. I really love your work.

Justin Bolois (3:18)

Thank you.

Matt Rodbard (3:19)

Just to what you've done with First We Feast. I mean, I met you before Hot Ones was, it was a hot one in the oven when I knew you.

Justin Bolois (3:29)

I mean, yeah, we were just, we were editorial site.

Matt Rodbard (3:32)

Yeah, you were editorial site doing text on the page.

Justin Bolois (3:33)

Doesn't that sound quaint?

Matt Rodbard (3:34)

It really does. Text on the page. So we'll talk a little bit about media and just founding Hot Ones with Chris and the team and Sean. Then talk about Restaurant Relics, which is an amazing Instagram account and retail shop selling some of the coolest vintage restaurant gear around, and you brought a bunch to share.

Justin Bolois (3:55)

I did.

Matt Rodbard (3:56)

Before we get to all that though, my friend, how are you looking with restaurants in New York? What's on the hill? I know you come back and forth a lot, but- Yeah.

Justin Bolois (4:05)

I don't live here, so I'm not able to keep up all the time, but I have my spots. First We Feast used to be near Rock Center.

Someone put me on to Margon a bunch of years ago. When I come to New York, I go to Margon, I love the cafeteria style tray service, and I love the oxtails. I think the oxtails are incredible. You go up, the service is gruff, or the old ladies will flirt with you. It's fun, and the oxtails are excellent, so that's like check. And then for pizza, if I'm in Brooklyn, I'm doing L&B.