Welcome to Young Hollywood. Hey foodies, Jessica here for Young Hollywood at the roof on Wilshire, where we're going to sit down with Chef Eric Greenspan and talk about his new restaurant and his brand new show on A&E, Fix This Kitchen. I want to talk about your new place, the Roof on Wilshire. It's a very interesting, unique layout. It's got, because it's got a pool in the middle of it, which is kind of makes for a strange dining experience.

It's kind of like a hangout, though. Start out at the bar, then grab dinner at the cabana, then perhaps after dinner, they'll go down to the fire pit.

And you could also like maybe like get a little something like and go into the pool and still eat during the day, maybe, perhaps.

Probably cramp. Don't they say you shouldn't swim for like 30 minutes after? I mean, it's only 3 and 1/2 feet deep, so you're probably not swimming anyway. Um, so yeah, you can bring stuff to the pool, I guess. It hasn't happened yet.

Now, you also have a show on A&E. Fix This Kitchen.

Yeah, Fix This Kitchen. Yeah. We still have some work to do.

Well, yeah, yeah. Okay.

They have done a lot of work. It's just there's still a lot left to do. It is definitely moving along. We are still so deep in the weeds that I feel bad telling Josie that we're closed.

What is it like whenever you go to like remodel somebody's kitchen, what's like the one thing that most people are missing?

It's strange. I almost felt like my role on Fix This Kitchen was merely to point out the lack of counter space. And see, because every single kitchen that we went into, there was no room to work. To me, the best part of the show is myself and the person whose kitchen we're fixing, we go down to IKEA and walk around the marketplace and kind of pick out different little kitchen wear, something like that. The kind of stuff that like that really affects the way that they cook.

Do you ever have to like, because they don't have enough space like just in general in their house, are you thinking like, I'll knock out your bathroom to give you?

Oh, we knock down walls, we knock down walls. We once had this like this pony wall in this fireman's house that we were in trouble getting out, and the fireman actually came, like, I feel about all the shows is demo. Like you put a sledge hammer in my hand, then I'm like.

Yeah. So tell me a little bit about the menu.

The menu. The menu. The menu's, it's a little bit different than what I do at the Foundry. The Foundry is my original restaurant. And that restaurant we kind of, there are no boundaries. We do whatever we want to do, however we want to cook. This place puts us in a box a little bit. You don't want to eat a lot of butter while you're hanging out of the pool. So, we have a couple things that are lighter, and everything's got a little bit of a lighter touch.

I love the Foundry. However, you have a major problem with that. The appetizers are so good that I get so filled up with them, I don't even make my way down.

Yeah, yeah. One of the things that actually that we've taken into account here is we have a extensive bar menu. What it allows for is for you to eat an entire experience like that. To have just a bunch of apps from an appetizer.

You're getting ready to have a new place, the Greenspan Grilled Cheese.

Greenspan Grilled Cheese. Yeah.

What is that? Like, oh, I love grilled cheese. Why would this? I mean, you have the grilled cheese, you just store it in the Foundry. I have not had that. I'm just scared of you.

We call it the champ. We call it the champ for a reason. It won the 2008 Grilled Cheese Invitational. Might be the best sandwich you've ever had in your sandwich-making life. And so because of that, we decided to open up an entire kind of chain of quick fast food restaurants based around the grilled cheese. So you got about eight different grilled cheese recipes. We're going to have salt shaker drinks and lac-a-bites and it's going to be a lot of fun.

I made you a pecan pie, and I know, I had we had Chef Rocco Dispirito on the show and he

Rocco Dispirito. He's not a chef anymore, man. It's just a personality I thought.

Either way, he rated my pie.

He used to be a great, he used to be a great chef. I don't want to take that away from him. He used to be, when he ran restaurants, he was a great, great chef. Look, we've got beautiful symmetry. We've got perfectly flaky, brown crust. We've got all the pecans laid out in addition to the to the crumbled pecans inside. Great. It's not overly spicy. It's not cloyingly sweet. The crust tastes like a like a cracker. Oh no. It's more like a pecan cracker. And then here's what makes a pecan pie really great one, when the filling is different from the crust on top. It's ridiculous. It's so good. I'm like, There's nothing wrong with this. I mean, you've made like B-plus.

Okay. I guess I will settle. I have the feeling I like Rocco better now, though. But it was so nice meeting you, Mr.

That's because he's not a chef anymore.

Well, thank you so much for grading me. Delicious. And I'll maybe come to your restaurant, the Roof on Wilshire. A minus. Oh God. Bye.