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

Justin Bolois (0:08)

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 were in a league of their own. Felt like we were starting from the same starting line.

Matt Rodbard (0:28)

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 tea. I hope you enjoy this episode.

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

Justin Bolois (1:24)

Very excited to see you. It's been a long time, right? And I was looking at our old e-mail correspondence from when you were writing feature stories for First We Feast, some 10, was it 10 years ago?

Matt Rodbard (1:37)

I would say maybe 1415 era, so a little bit over 10 years.

Like this conversation is going to be really fun for me personally. I really love your work and just what you've done with First We Feast. I mean, I met you before Hot Ones was a Hot One in the Oven, when I knew you.

Justin Bolois (1:58)

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

Matt Rodbard (2:01)

Yeah, you're an editorial site doing text on the page. Doesn't that sound quaint? It really does, text on the page.

So we'll talk a little bit about media and just like founding Hot Ones with Chris and the team and Sean. And 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 (2:25)

I did.

Matt Rodbard (2:26)

Before we get to all that though, my friend, how are you looking with restaurants in New York? Like what's on the hit list? I know you come back and forth a lot, but yeah.

Justin Bolois (2:34)

So, you know, I don't live here, so I'm not able to keep up with them, but I have my spots, right? So First We Feast used to be near Rock Center, right? And so someone put me onto Margon a bunch of years ago. So 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 kind of gruff, or the old ladies will flirt with you. It's fun, you know, and the oxtails are excellent. So that's like check.

And then for pizza, if I'm in Brooklyn, I'm doing L&B.

Matt Rodbard (3:11)

My man, that's the one.

Justin Bolois (3:12)

That's the one.

Matt Rodbard (3:13)

Yeah.

Justin Bolois (3:14)

And then when I'm in this city, I actually like Sal & Carmine's.

Matt Rodbard (3:19)

Okay, cool.

Justin Bolois (3:19)

For like a classic. I love the owner, Luciano. I think he's hilarious. And then Kenji taught me this thing where Patsy's in Spanish Harlem is the only coal oven pizzeria that serves by the slice. And I think that's really great too.

And then burgers, you know, I'm repping JG Melon. So dates bought for my wife and me back in the day. And so fun. Yeah, JG.

Matt Rodbard (3:45)

JG is definitely in my realm. I'm not a burger rancor myself, but I love JG.

Justin Bolois (3:49)

Yeah.

Matt Rodbard (3:50)

Yeah.

Justin Bolois (3:50)

I mean, the last time I was there, I saw someone sitting at the bar. Did you ever see that Netflix series about the woman, like the art thief?

Matt Rodbard (4:00)

Oh, yeah, completely.

Justin Bolois (4:01)

She was at the bar. Oh, that's like that's JG.

Matt Rodbard (4:04)

Yeah. Yeah.

Yeah. Like, like definitely some schemers and criminals and and media personalities.

Justin Bolois (4:10)

Absolutely. Yeah. And then, you know, got to shout out George Moats, Hamburger America. And I love that little corridor, that that triangle corridor, whatever you want to call it, ham bam, Hamburger America, and then Deans and King. I love Deans. I just tried Deans for the first time a few weeks ago.