Daniel Humm

So Adam, you're an Austin native, um, but you've spent a fair bit of time, you know, in New York and in restaurants, and some fairly notable restaurants as well.

Um, Daniel Humm, Momofuku Ssam Bar.

Um, what did these kitchens te- teach you about seafood?

Um, I always worked in kinda what's called, like, the fish section, and y- I was always a fisherman as a kid.

Right.

Then, then, like, instead of, like, complimenting, like, Annie's article about Daniel Humm, like-

Yeah

... you know, doing some, some stuff downtown, like [laughs]...

I mean, I wish I could think of all the scoops we've had.

Yeah.

You mentioned Annie's story about, uh, Daniel Humm and his new restaurant, Hum, which I think is opening in the next couple months.

And-

The $90-

Well, that was all Daniel Humm

...

the, the $99 chicken.

So-

Yeah.

Bless Daniel Humm for that one, but, uh, many a time have I had that chicken.

Have you, have you ever watched a hotel become too popular for its own good? Like, can a hotel actually-