he calls it the vitolo antonio. so we're both [ bleep ] one day, during the day and next thing you know, my brother comes in and he goes, "yeah, i want you guys to try something." so i'm like what the [ bleep ] is he bringing me? so we got a traditional veal parmesan. and then he does like -- traditional veal parmesan and then puts like a little vodka sauce on there, throws a little prosciutto on there. there's parmesan reggiano cheese, pecorino romano buffalo mozzarella, fresh mozzarella. and he brings it out and he goes, "try this." i'm like, "what the [ bleep ] is that?" [ light laughter ] i'm like what the hell. i was like, okay. we tried it. and he's like, "do you mind if we run it as a special tonight?" i said no problem. we ran it as a special. and 'til this day, that dish has been crushing it. >> seth: god love him. >> yeah. people come by the restaurant. they're like, "yo, let me get the vitolo antonio." and you're like, "oh [ bleep ] they know what -- they know what they're talking about." [ light laughter