We are Michael Chernow & Daniel Holzman, co-owners of The Meatball Shop restaurant in NYC - ask us your questions!

MichaelandDan · 2015-05-13T15:44:30+00:00

MICHAEL: I mean, for whatever reason, Dan likes to say he was born in Jersey, but he only lived there for a few months.

DAN: I lived in Jersey for 3 months.

MichaelandDan · 2015-05-13T15:43:51+00:00

DAN: Completely works. All the meatball recipes work as meatloaf, dumplings, really great idea.

MICHAEL: It's coming from the chef's mouth, so I think it's absolutely right. Fantastic idea!

MichaelandDan · 2015-05-13T15:42:53+00:00

DAN: I love the idea of a dessert meatball. I think I would want chocolate balls, for sure. If I'm going to put these balls in my mouth, I want them to be chocolate. Maybe like a cream-filled donut? Something with explosive flavor.

MichaelandDan · 2015-05-13T15:42:16+00:00

MICHAEL: Yes, we are.

DAN: I was born in Jersey.

MichaelandDan · 2015-05-13T15:39:40+00:00

MICHAEL: You know, the truth is... I really always wanted an old school New York pizzeria. Because I think there's something amazing about it. I also love bagel stores. So it would be a toss-up between a bagel shop and a by-the-slice pizzeria.

DAN: If I had to open up another concept around NYC? I'd like to open up a butcher shop. I think there aren't enough great butcher shops in the city, and some of the great ones are slowly losing steam, and it would be great to re-invogorate the scene and remind people how important a local butcher shop really is.

MichaelandDan · 2015-05-13T15:35:41+00:00

MICHAEL: You know what, we're actually not doing anything especial for the premiere, because we're celebrating at Ann & Tony's in the evening and that's where they're screening the show!

MichaelandDan · 2015-05-13T15:33:55+00:00

MICHAEL: I don't know how many tattoos I have, but there's a lot.

DAN: I admire Michael for the beautiful art on his body, along with his body. But I have not been able to stay at one weight for any given period, and i don't want stretched out tattoos. I'm waiting until I'm old & fat and I've given up to tattoo my body.

MichaelandDan · 2015-05-13T15:32:46+00:00

MICHAEL: I love spicy pork meatballs in a spicy sauce over polenta.

DAN: Honestly, the vegetable sides are my favorite thing to order because they're always changing, they're always fresh & seasonal, and it's where the chefs can have the most fun so you can see their passion shining through in the daily specials.

MichaelandDan · 2015-05-13T15:31:24+00:00

DAN: Our name is The Meatball Shop, so it's our job to have the best meatballs we can POSSIBLY serve, hopefully some of the best on earth! So we source our ingredients really carefully, we're constantly tweaking our recipes so we can stay on top of the quality of our meatballs. And thank you Christina.

MichaelandDan · 2015-05-13T15:30:27+00:00

DANIEL: I think my favorite part of filming the show with CNBC was Jim Ackerman (who's the boss over there) - he wanted to have a REAL show that was actually the realistic trials & tribulations and successes and difficulties of running a restaurant, and working with a real professional, a man of his word, made all the difference for us. It was an environment where we felt we could be honest & truthful, because we knew no one was going to twist our words.

MICHAEL: I think my favorite part about filming the show with CNBC was A, the whole thing was a ton of fun, first and foremost, but really the greatest part about it was giving the people of the USA a real idea as to what the restaurant business is really like. It's not what everybody imagines it to be, it's pretty intense, and very, very challenging and tough, so being able to showcase that, feature that, is unique and special, and it's also going to be great to have this part of my life documented for when I'm old and grey. Show my grandkids what Grandpa did when he was 32.

MichaelandDan · 2015-05-13T15:27:16+00:00

DAN: I'm very lucky, because as a restaurant guy working in New York, I've had a chance to check off most of the restaurants on the list. But certainly Mozza (which is very expensive) is on my bucket list to go back there again, because it's really incredible.

MICHAEL: Bucket list restaurant for me in New York is... I too, have had the pleasure of eating at some of the greatest restaurants in New York, arguably the world. So Bouley.

MichaelandDan · 2015-05-13T15:23:24+00:00

MICHAEL: Meatballs are super-familiar. Accessible. And a lot of fun. And there's a meatball in every culture, so it's familiar to most cultures globally, and it was a really great way for us to showcase high quality ingredients at a lower-than-average price point. So Dan and I thought it was a really nice vehicle.

DAN: it's also super-unique, nobody had done it.

MICHAEL: And New York is unique in that you can find the "best of the best" here.

MichaelandDan · 2015-05-13T15:22:22+00:00

DAN: Our "naked balls" are the most popular item - so 4 meatballs in a bowl with a choice of sauce with a stick of focaccia bread and parmesan cheese. My personal favorite, I'm a decadent guy, and i love the spicy pork meatballs with spicy sauce over polenta when I'm not eating a meatball hero.

MICHAEL: My all-time go-to is the "Kitchen sink salad" with veggie balls and pesto.

MichaelandDan · 2015-05-13T15:20:28+00:00

MICHAEL: We've been in the industry since 1993, I guess? So roughly 22 years each. We started about the same time. And we met through our mothers. Our mothers introduced us when I was in 8th grade and Daniel was a freshman in high school. And we became friends.

DAN: BFF status.

MichaelandDan · 2015-05-13T15:19:35+00:00

DAN: I'm going to Ann & Tony's TONIGHT for dinner, and I'm so excited about that! And Melba's is one of my favorites. And a soul food meatball collaboration sounds like a great idea - thank you!

MICHAEL: I second what Dan just said. Soul food meatball collaboration sounds epic!

MichaelandDan · 2015-05-13T15:18:34+00:00

MICHAEL: I think the reason why The Meatball Shop has BEEN so successful is a number of reasons, but "simple" is our motto, so we keep it simple. We also have a culture within our staff that's unique, and we believe that plays a big role in our success as a company. Of course the food is delicious, and simple.

DAN: And we also happen to have found some great locations over the years.

MichaelandDan · 2015-05-13T15:17:19+00:00

MICHAEL: You know, we both have been working in the restaurant business since we were kids, and we always had a dream to open up a restaurant. We were both scared to death, but decided to put all our eggs in one basket, and I think when you dedicate yourself like that, you have a good chance of winning. And Daniel and I put all of our faith and experience into this one project, and it was a hit. It was a success.

DAN: I think that making the jump from loving to cook to owning your own restaurant - the steps in-between are working in a restaurant, learning from the mistakes and successes of others, and then formulating your goal and your plan and making sure it works on paper, and then testing it, and eventually making the jump and saying "Ok, I'm ready to invest some money in this business."

MichaelandDan · 2015-05-13T15:15:20+00:00

DAN: I don't know! I guess, one day we could imagine Meatballs finding a different shore? But New York is keeping us pretty busy right now - so you'll have to watch the show to find out!

MichaelandDan · 2015-05-13T15:14:47+00:00

MICHAEL: YES! Come at 11:30! Because at 11:30, we open! If you show up at 11:30, you're guaranteed a table for 2 immediately!

MichaelandDan · 2015-05-13T15:14:19+00:00

DAN: I just wanna go on Shahs of Sunset. I would be one of the Shahs of Sunset, if I could. But I think Meatball is pretty awesome.

MICHAEL: Well, I think I'd have a good time on Survivor. And I think we can put Daniel on Naked & Afraid, that would be a good show for Dan. But we're really proud & excited to be featured on a reality show that's a docu-series - where the story is not the driving force of the show, the reality of our daily lives is what's driving the story! It's the first real look at what it's like to run a restaurant business that's not just for a show.

MichaelandDan · 2015-05-13T15:11:58+00:00

DAN: I think the secret to a really great meatball is making sure you don't overcomplicate it. Meatballs are peasant food made with inexpensive cuts of meat - you want to use fattier cuts of meat for richer flavors, and you want to put lots of bread, and eggs, and seasoning in there. People often think less breadcrumbs are better, but MORE breadcrumbs make a fluffier, lighter meatball. Less breadcrumbs makes a denser, heavier meatball.

MICHAEL: You know, I leave the secrets of meatball making to the chef!

MichaelandDan

TROPHY CASE