11/26/24
with Caleb Hicks and Mohan Selvamoorthy
with our Guest Star...
This was an interesting excursion as we met for the Food conversation tonight. Today we met with Chris Temple of The National Investor at Black Molly, a popular local seafood restaurant.
We met early tonight after trying to set a reservation. Unfortunately this restaurant didn’t allow for reservations, and this meant that we ended up waiting for 70 minutes for a table! It was quite busy for sure.
Caleb and Chris hit it off really well since they were both from New York, and lots of stories of fishing were shared. Mohan met up with us while we waited for a table and Rachel came along with me for the festivities.
First Impressions
The restaurant reminded me of the Ice Plant downtown with it’s semi industrial appearance inside and rather simple exterior. I’ve noticed that semi upscsale places often have this kind of decoration and presentation. I enjoyed seeing the local art on the walls and the consistent fish imagery throughout the restaurant. While we waited for our table, we sat at a wooden bench outside that had a back shaped like a fish. Very cute!
There was ample parking despite how busy it was inside, and I enjoyed the little lake outside with a sign warning people about the potential danger of alligators and snakes. A perfect Florida vista!
The Establishment
Inside the lighting was clear but moody with a bit of warmth to it. The ceiling had a prominent ducting system visible and this had a nice grey color to it like it was anodized or powder coated rather than galvanized. The ceiling above was black and featured a grid like pattern of steel girders that were also black. The walls of the restaurant was a beige color with a large cream colored stone tile that served as wainscotting. There was no music to be heard but the din of the conversations in the background kept the air alive.
The restrooms were very clean and presentable. There was a pleasant fruity aroma when I entered. The walls were blue with a white tile wainscotting. and the stalls were dark grey. There was no music in here either.
I took a few minutes to speak with the staff to get to know the Black Molly Grill a little better.
– How did they get the name?
They used to have a small aquarium with the black molly fishes. But they no longer have them when they moved from their original location.
– The artist who made the various artworks in the establishment goes by Wen
– They have been in business for 13 years, and they’re turning 14 this year.
– Thankfully, I confirmed with them that this is not a franchise, this is the only location.
– Jason and Ryan own the restaurant, however I did not get their last names at the time. The owners are here every day. They don’t own any other businesses in town.
– The seating in the restaurant has grown since they moved, as they have only grown more popular since. They see hundreds of patrons every evening.
I’ve known Chris a while and he’s long been overdue a seat at the table. He was quick to join in the conversation, and he had many stories about local restaurants and experiences he had been a part of.
His big news to deliver us was that his company, The National Investor will be reaching its 30 year anniversary next year. The original Your Money Today, which was a radio show he used to host, is also reaching it’s 11 year anniversary this year.
The Menu
The menu was very succinct and only consisted of one page front and back. There were some pictures but nothing of the dishes themselves. These were mostly focused on delivering the theme of seafood rather than explaining the intricacies of the dish. The prices were notable as being slightly higher than the usual fare that we had been a part of in the past.
We talked about the offerings at the restaurant and made note of the kids menu and how it had a strong age restriction. Chris told us about a friend of his who would always order off the kids menu in order to get smaller portions, so this is probably why they do not let everyone order from there. I’ve found that the kids menu at many establishments often have frozen items making it notably lower quality than the regular menu. I’m not sure if this the case here.
First Course - Appetizers
The sides here are interesting compared to other places. I was a fan of the variety of offerings. Interesting salads like the pear and beet salad and broccoli salad. It was a nice change of pace from the usual fare of mashed potatoes and fries, although they had those as well!
I liked that they had a section for the fresh catch of the day.
The appetizers came out pretty quickly despite their being busy. The portions were decent in size, and the quality seemed to be quite good.
Hummus
The pita had a little bit of char which added a lot of flavor. The hummus itself was a bit of a smaller portion than expected. These came with grilled eggplant , red pepper, and zucchini. The eggplant was prepared pretty well and that’s not easy to do – Chris.
The eggplant was substantial and had a lot of spice which gave it a good flavor. The pepper was also well cooked and provided a lot to the dish. Still a bit disappointed at the hummus itself however, it was overpowered by the pita that it was served with.
Stuffed Mushrooms
Delicious – Caleb
Silky with a hint of umami. Very cheesy and a touch of crab meat flavor. These were quite enjoyable but not too filling. I think that these were my favorite among thee appetizers that were served.
Shrimp Snaps
Not as spicy as expected – Caleb.
The sauce gave these a bit of a sweet and spicy quality which combined with the sweet meat of the shrimp made for a delightful experience. The restaurnt is more known for this one. These were lightly fried and coated in a light orange sauce.
We were given table bread AFTER we received our appetizers which felt a little odd. Really notable how fast the food was coming out despite how busy the place was.
Second Course - Entrees
Chris had more stories of other great local places for us to check out.
He recounted a story about an interview he had with a woman in Vancouver.
He told us about Wahoo, a type of fish he had with a friend up north. This was like swordfish, inspired by Mohan’s dish. I found the name to be outlandish but perhaps it’s named after what fishermen say once they catch one!
Flounder with Garlic Mashed Potatoes and Broccoli Salad (Michael)
Stuffed with our signature crab cake mix. Baked and topped with our lemon butter sauce and toasted breadcrumbs.
Flaky and well cooked. This had a prominent note of butter and lemon. There was a bit of a fishy flavor to the meat but it tore apart so easily and was very pleasant to eat. The signature crab mix that was contained within was very herbaceous and sweet as well. A pleasurable dish to say the least.
Broccoli salad – There are almonds in this and the comes in much more prominently than you may expect. This was a strong change from my entree, and I don’t know if it was the best pairing. Otherwise the vegetables were cooked well, next time I’d get something else.
Rainbow Trout with Beet and Pear Salad (Caleb)
Almond crusted filet, grilled and topped with lemon butter and toasted almonds.
Very thin meat despite the wide appearance of the slab. This did represent a large portion of fish though. Very well cooked, with little bit of sear and crust but the fish is still light, flaky and soft. This had a good blend of flavor with the tasty sauce and the toasted almonds. These added just enough to pair with the dish. The skin was served on the meat, which was a notable quality as well.
Beet and Pear Salad – This likely consisted of both red and golden beets. Lightly pickled, this has toasted almonds within it as well. Great flavor, not overly acidic. Well worth a try. Mohan didn’t notice very much pear flavor in the salad. The pear was overpowered by everything else. I couldn’t help but feel like they overuse the toasted almonds at times.
Mediterranean Salad w Sheepshead (Chris)
Fresh artisan greens with artichoke hearts. grape tomatoes. toasted almonds. a mix of feta cheese, olives, pepperoncini, roasted red bell peppers, and sundried tomatoes. Dressed with balsamic glaze and olive oil.
Very good. Sheepshead is a nice, stout fish. Not overly strong in flavor. A staple fish for the region. Barely scored on either side but not overcooked. Just the slightest char, but the inside is still moist. The salad is incredible. The peppers are sauteed and not raw, the combination of flavors is what makes it. Two types of tomatoes, peppers, and greens. Very big portion of fish to go with the salad.
Minorcan clam chowder (Chris)
For a soup, this was not watery, and quite chunky in consistency. It carried a respectable amount of clams in it which also suggested higher quality. This was among the better chowders that he had enjoyed. Noted how it has just a little bit of a kick but it isn’t overpowering. Doesn’t have the diced potatoes like so many do, and tastes like the ingredients were cooked together rather than being cooked separately and added together.
Note that this soup was not on the regular menu and was only mentioned on the chalkboard by the door.
Fish Abaco (Mohan)
Pan-seared in our coconut rum cream sauce with pineapple, fresh basil, and bell peppers over jasmine rice.
Swordfish was the main meat of this dish, this wasn’t immediately clear from the menu. Mohan found this ocean meat to be delicious and added how the sauce really brings out a greater harmony to the dish. There was really only a little bit of pineapple present, but the flavor was notable. This paired really well with the lemon butter. The meat wasn’t too soft or too hard and was easier to eat than the large size would suggest. Mohan was quite pleased and found the dish to be very right with him.
Fresh Caught Salmon w Atlantico Sauce and Broccoli (Rachel)
Roasted red bell peppers and grilled sweet onions mixed into a savory relish with fresh basil, lemon, sundried tomatoes, and balsamic glaze.
Really good. Crispy on the outside, very flavorful. The sauce pairing worked really well. Spicy but not hot. The broccoli was pretty good but needed a little seasoning. She reasoned that iit was probably intention so you could add your own seasoning. Served with skin on. This made it better.
Third Course - Desserts
By the time we were done with the entrees most everyone was quite full but Mohan, Rachel, and I were able to continue our meal and so we ordered a couple of the options they provided. Everyone continued to chat and we spent plenty of time taking in the ambience of the Black Molly Grill while we waited for our final course.
Creme Brulee
I shared this with Rachel. The crust was perfect. This was my first time having Creme brulee and I’ve always wanted to try it. Very aromatic sugar, and the cream/custard underneath was chilled and smooth. Piercing the first portion of the hard sugar shell was satisfying and the flavor was potent yet not overwhelming. This was a lovely dessert.
Apple and Cinnamon Cheesecake (Mohan)
Mohan can never deny his sweet tooth! Very strong, potent apple flavor. The apple and cinnamon worked together to create a delightfully hearty dessert while remaining sweet and delicious. The cheesecake itself had a good consistency to it and while there was some disappointment with the size of the portion it was satisfying in terms of the flavor.
Guest Star Special! - Chris Temple
What brought you to Florida?
Chris was interested in the local fishing on ST johns river, and magazines and family that were there which made him want to move here. He’s lived in Florida for 11 years now.
What’s next for The National Investor?
Going to be transitioning to an even more elite service. For what he offers, he believes that he is priced too low. More hands on trading to help people do more directional trading. Something he hasn’t been good at is getting more of what he’s worth.
There’s two kinds of investment newsletters. Old ones like him, and then the new ones which are glorified boiler room generated content trying to undersell everyone else. Most of the content is hype and not unique and not serious enough. Chris’s content is very serious. He always fact checks, and never misrepresents facts. As a result, he’s built a reputation among serious investors. His job is dispensing knowledge and doing it in a way that’s is better and usable for the average person.
Your Money Today
For a long time Chris has been on everyone else’s podcast. For years he had been meaning to do his own. So Your Money Today was reborn as a podcast.
What’s different between the two?
YMMT is more of a podcast and is free. It’s an educational tool and is a loss leader. if they want more then they can pay for the National Investor.
Chris is given some freedom in expression about brands and stocks and politics through this. He tries to be apolitical while being honest, talking good and bad things about the current president, for example.
How did you go from the original YMT to the new one?
“I did freelance articles and spoke at conferences. Sent the newletters to different people and influencers. it came to the attention of a gentlemen in Washington DC. This partnership broke down and left me with all the remaining subscribers.
I persevered and kept it together and still kept to it to this day. The company is still making new moves.”
His motto is you can get information anywhere, but here you get knowledge.
His entire adult life he has been involved in finance in one way or another. He started selling mutual funds, but he always wanted to educate people instead. Stayed in the retail financial planning business such as insurance and annuities for a few years while doing The National Investor on the side.
Discover more from Chris Temple!
Final Thoughts
Black Molly Grill is a popular local spot for a reason. The food here is worth coming for especially if you’re in town to visit. It’s perfectly situated on Anastasia Island and there’s a lot of great choices on the menu. The price is a little higher but I think it’s probably worth it good fish isn’t always easy to come by. Bring along your friends and enjoy the fresh catch of the day.
Until next time friends, this has been a great chapter of our Food Conversation!
