Trick Daddy is a lot of things to a lot of people, but when it comes to his food, he’s not exactly humble.
“I’m the top chef,” he says. “I’m ranked number one in the city. I just taste everybody else food, and I know they ain’t on my level.”
He takes the whole thing very seriously. Trick says you are what you eat, and it’s important to him that Miamians are eating well.
“Fast food restaurants are going up on every corner, and that’s not good eating to me,” he says. “People ask me, 'you really cook every day?' I say, you eat everyday?”
To eat a meal prepared by Trick Daddy is a treat. Just don’t let him catch you fuckin’ with his magic.
“When I’m done cooking, I wanna fix your plate,” he says. “I don’t want you digging all in my pots – and before you go to put salt and pepper and all this, taste the food first. You don’t need that.”
Of course, the simplest way to take full control of your food, from preparation to presentation, is to open your own restaurant. That’s a plan Trick Daddy wants to put into action, almost more than anything else he’s got going on in his head. He’s wrangling with permits and all that red tape shit, but he already knows he’d like a spot in north and south Miami, and he has the concept fleshed out rather nicely.
“I would do breakfast up until 2 p.m., because people in Miami, they get up late and it’s never too late for breakfast,” he says. “On Friday and Saturday, I would do barbecue ribs and stuff like that. I’d have menus where you can choose between broccoli and string beans, macaroni and cheese as a side. You’d get rice and mashed potatoes — something real simple. I’d have specials. Like, Monday it might be snapper fest. You might get a whole snapper for the sale price. Tuesday might be steak day. Something that’s reasonable and small that’s making money.”
Honestly, he’s not being greedy. Trick just wants to give Miami a place to gather around the table and eat well for a price that won’t break the bank. He’s traditional in that sense.
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“If I could just pay bills, I don’t have to get rich off a restaurant,” he says. “I just want some place for people to be able to go.”
We want to go, Trick. You just let us know when and where.