Meeting the founder of Fish Grill from Los Angeles! What makes his stores so special?

Guys, look who I met at the Fish Grill, the founder himself. The father of all the Fish Grills. Rabbi I'm from originally from originally live you live in the >> Los Angeles. >> You live in Los Angeles? >> Los Angeles. Back and forth here, but I'm >> He came to visit in his Lakewood location, his most favorite location. Because I'm here. Guys, I'm going to show what's happening in the 9 days. Look what's going on. Look at this charcoal grill. This is the heat. >> The grill is a good size. It's it's set up you know, I built this place from scratch. I leveled it up. I even brought in a designer from LA to make it look like like you know, bold and you know, a real thing. The key thing to to the restaurant is the grill. >> Absolutely. >> You know, and the and we use live charcoal, which they call lump charcoal, which it is really the uh hardwood charcoal that they the way they do this is they take hardwood and they light on fire and they bury it in sand just where it burns out all the impurities and and it it makes a beautiful fire. >> And you brought it from where? >> The charcoal in in California is mostly from Mexico. It gives mesquite, which burns very hot. Very very so it it's it's gives it a tremendous time. So I actually bring in the charcoal from LA because here it's all oak trees. Gives a little bit different time. >> Wow. >> The more expensive, but as you can see, it burns at 1,000 degrees and it it it gives it such a good flavor. >> Absolutely. Yeah, yeah. A lot of people do fish, but what Fish Grill is doing is unbelievable. >> Sorry. >> What's going on? What's this? Is it fish and chips? >> That's fish and chips, breaded cod. I I fly that in from Boston myself off the boats. >> What? >> You know, I have a supplier that that buys it off the boats and we just bring it You know. About a thousand pounds a week all the locations. We make pastas here. Here this is our our pasta station. There's a fry station and a grill. We try to keep it simple. That's the key. Make it simple. >> Simple and good and tasty. >> And even a french fries. I don't use frozen. I use a special potato. We cut them. It gives it such a good time instead of you know the frozen. It's a world of difference. >> Wow. Look at the fish that you're using. >> And the salmon. I use premium Atlantic salmon. Not Chilean not Chinese. It's That's the key. Fresh and I move it. >> It's all good. How many locations do you have now? >> I have That's a good question. >> American Dream Mall in Flatbush. >> And in Lakewood. >> Lakewood. >> And and there's going to be another one in in in the Five Towns and two in Los Angeles. >> It's all good. All right. Thank you so much. It's all good.