HATTIE: Ah. Is it that easy?

MARC: It is for me. I'm going to be good at something I like. And I can't really force myself to be good at something I don't like.

HATTIE: You started--we started to talk about `Katz's Never Kloses' and when that phrase became a part of your life. I mean, you say, `Hi, my name is Marc Katz, Katz's Never Kloses.' It's like one sentence.

MARC: I came to the awareness that OK, we're getting busy enough to where we're cooking around the clock because we had to prep around the clock to keep the restaurant going. So as long as people are here, why don't we just stick a waiter in the front? As long as the chef's here and somebody comes in for a corned beef sandwich--`Hey, chef, give me a corned beef sandwich'--all it costs me is the lights.

Well, before we knew it--but 4 AM was a big deal anyway in this town, to be open till 4 AM. We were the only restaurant open till 4 AM.

HATTIE: Nobody else was.

MARC: Nobody else was open.

HATTIE: And you really brought that from New York.

MARC: And we rocked.

HATTIE: Don't you think you brought that from New York?

MARC: Delis is where people go after they've been drinking in New York. I assumed, we're downtown, we got a deli, the bars are here; let's open. And it worked right away. I thought life began at midnight.