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Speaker 1: Hey, it's Neil Savedra. You're listening to KFI EM six

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Speaker 1: forty The fore Report on demand on the iHeartRadio app.

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Speaker 2: Let me have it.

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Speaker 1: KFI AM sixty live everywhere on the iHeartRadio app. Hey everybody,

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Speaker 1: it's the four Report, all Things Food, beverage and beyond.

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Speaker 1: I am your well fed host, Neil Savandra. How do

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Speaker 1: you do? Happy New Year to you? A week two

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Speaker 1: of the new year, look at us and we're I

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Speaker 1: think I lost some weight. No I didn't, but I

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Speaker 1: can think that. That's what I'm doing. I'm trying to

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Speaker 1: be more positive in the new year. So I'm thinking

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Speaker 1: I lost way. Was that, Kayla? Was that an eye roll?

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Speaker 1: It looked like an I roll from here? From here? No?

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Speaker 3: Uh, I let him do that.

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Speaker 1: Don't laugh at that. Do you want to see thirty three?

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Speaker 1: Do you want to see thirty three?

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Speaker 3: Yes?

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Speaker 1: Or no? Tomorrow?

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Speaker 3: You know by my life choices right now?

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Speaker 1: Okay, Mario turns thirty three tomorrow.

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Speaker 3: Happy double digits, way birthday, Maria.

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Speaker 1: Double digits over there?

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Speaker 3: All right.

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Speaker 1: We've been trying to put this together for some months now.

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Speaker 1: Great things happening at a fantastic place, Philly's best cheese steaks.

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Speaker 1: If you haven't been, shame on you. Just just a

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Speaker 1: great eat. And it's the authentic nature of this place.

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Speaker 1: It keeps me coming back time and time again. You

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Speaker 1: got to get in there. And I want to introduce

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Speaker 1: you to Bob Levy if you haven't had the chance

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Speaker 1: to hear him on the show before. He's in here

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Speaker 1: today with some exciting news about cheese because you know

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Speaker 1: I love the details and just talk about the new year.

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Speaker 1: Bring that mike to your pie hole there, sir.

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Speaker 3: Thank you very much, good to see you. Happy new Year,

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Speaker 3: Happy new year to you.

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Speaker 2: Great.

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Speaker 1: How can you eat this stuff and look like that.

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Speaker 3: I'm running around all over the place trying to feed

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Speaker 3: everybody your yoked. You look great, Thank you very much.

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Speaker 3: I just try to keep going little moderation here and are.

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Speaker 1: Moderate to you with a cheese steak. It's not moderation.

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Speaker 3: Well you know what, you know, my wife and I

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Speaker 3: are from Philadelphia, so we go back five six times

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Speaker 3: a year. You know, always what is the new craze

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Speaker 3: in Philadelphia? Well, we brought it and we brought it

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Speaker 3: here Southern California, and that is it's on a new

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Speaker 3: seated roll from Philadelphia. And also the Cooper Sharp White

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Speaker 3: American cheese which is taking Philadelphia by store.

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Speaker 1: So this is the this is the cheese to have

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Speaker 1: on your Philly cheese.

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Speaker 3: It's the one taking over the Wiz and the regular

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Speaker 3: white American. It's the Cooper brand white American cheese. It's creamier,

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Speaker 3: it's bolder. If you're a cheese lover, that's the way

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Speaker 3: to go. Especially the new Philadelphia seated rolls. They brought

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Speaker 3: him out years ago. But now this is the new

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Speaker 3: thing and we're able to secure that and bring it

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Speaker 3: to southern California. So yourself and everyone, all the big

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Speaker 3: Philly cheese steak fans can really enjoy the new stage

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Speaker 3: of Philly cheese.

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Speaker 1: Wa Wow, that's great. And you always how important is

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Speaker 1: it to you to make sure the authenticity not over

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Speaker 1: not only the cheese steaks themselves, the ingredients themselves, but

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Speaker 1: the the sodas, the chips, the all everything.

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Speaker 3: Everything, it all comes together. And I think that's what

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Speaker 3: makes the Philly cheese steak so authentic is about you know,

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Speaker 3: it's the right quality steak. It's the cheese. You have

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Speaker 3: to have, the Philadelphia sodas, the black cherry Wishniact the

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Speaker 3: orange cream, the Pennsylvania Dutch Birch beer. We also have

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Speaker 3: Tasty Cakes and hers Chips. So if you're in Philadelphia

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Speaker 3: or even the Tri State area there you go into

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Speaker 3: any of your local sandwich shops, that's what they have.

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Speaker 3: And we're able. My wife and I brought this nice,

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Speaker 3: great products to California for everyone to enjoy and to

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Speaker 3: see why what makes Philadelphia cheesesteak so famous and this

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Speaker 3: is why the Cooper Bran cheese, the new seated roles

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Speaker 3: that have taken Philadelphia over within the last five to

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Speaker 3: eight years. And we're just excited to bring it and

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Speaker 3: I'm really excited for you to try it because I

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Speaker 3: know how much of a food you are.

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Speaker 1: Oh and you know, and we've been trying to get

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Speaker 1: together for a while. I mean, I prefer that you

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Speaker 1: come once a year at least so we can sit

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Speaker 1: down eat your food. The excitement that you have for

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Speaker 1: what you do and what you bring to the food

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Speaker 1: scene with Philly's best cheese steak, thank you, is that's

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Speaker 1: what I want to see. If you're excited, your team's

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Speaker 1: going to be excitedly and that food is gonna We're

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Speaker 1: going to taste that excitement in that passion.

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Speaker 3: Well, that's what makes it great. Our franchise partners that

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Speaker 3: we have are wonderful people like Irencino. They're very much

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Speaker 3: ingrained in their community there. You know, they own apartment

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Speaker 3: buildings and stuff, but they're very much involved with their

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Speaker 3: sandwich shop. Same with Burbank. The owner their Mike, very

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Speaker 3: much ingrained in the community. So when you walk in,

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Speaker 3: it's like a family shop. And we're very fortunate to

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Speaker 3: have our franchise partners be able to take what Andrew

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Speaker 3: and I brought to California and extend that to everyone else.

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Speaker 3: You walk in, we don't give you a number, say hey,

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Speaker 3: number sixty nine, you're ready, We ask your name, you know,

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Speaker 3: And that's the way we want it. We want it

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Speaker 3: to be. When you walk in, it's like, you know, hey, hey,

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Speaker 3: hey Bill, Hey Tom, how's everything going, you know, And

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Speaker 3: that's what we try to bring here.

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Speaker 1: I usually get fat head, you don want to wait,

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Speaker 1: it's ready, But yeah, obviously the one here in Burbank

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Speaker 1: is the closest one to me and one that I've

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Speaker 1: eaten at probably the most.

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Speaker 3: Mike is a great owner there, does a phenomenal job

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Speaker 3: in the community. Everyone loves them, so it's really a

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Speaker 3: good combination.

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Speaker 1: That community note is important because you're taking something that

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Speaker 1: from one community that was very community driven, like the

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Speaker 1: cheese steak Philly, you're bringing it to another community. You

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Speaker 1: want the authenticity of where it came from in that

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Speaker 1: culture to be appreciated by the culture. So you have

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Speaker 1: to understand both where it came from and where it

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Speaker 1: is to get people to have exactly.

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Speaker 3: And one of the nice things about Los Angeles in

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Speaker 3: California in general is everyone's looking for authentic food, no

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Speaker 3: matter where it's from. So that's why when Andrew and

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Speaker 3: I decided to do this, we were like, no, we

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Speaker 3: can't cut corners. It has to be what has to be.

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Speaker 3: We're using rolls from Philadelphia, the cheese from Back East,

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Speaker 3: our steak is from back East. We use our same

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Speaker 3: suppliers that I've used from day one. We don't change

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Speaker 3: the quality stays. We know prices of going up sometimes

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Speaker 3: with things, but guess what, we did not change our product.

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Speaker 3: We kept it the same. We fought our vendors, we

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Speaker 3: kept prices very reasonable, and I think that's what helps

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Speaker 3: us sustain us here in California is that we did

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Speaker 3: not diminish our quality.

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Speaker 1: That is absolutely key, and to me, that's value no cost.

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Speaker 1: No costs may go up, but if the value stays

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Speaker 1: exactly then you're golden. To me, that's all I care about.

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Speaker 1: Don't try and make me believe that it's the same sandwich.

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Speaker 1: If it's not the same sandwich exactly, you know, just

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Speaker 1: keep it the same all understand the pricing and because

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Speaker 1: that's what I want.

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Speaker 3: Oh sure, and you'll know like when you come in, Hey, Neil,

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Speaker 3: how are you doing today, and you get the same sandwich,

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Speaker 3: and every time it's great, and that's what you like.

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Speaker 3: And I think that's what makes our steak shop so

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Speaker 3: wonderful out here is that it is a neighborhood place

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Speaker 3: to go. You know, we try to get your name

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Speaker 3: and know it and you know you're going to come

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Speaker 3: in and get an authentic Philadelphia cheese steak. Is seven

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Speaker 3: half of the fly three thousand miles. We have it

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Speaker 3: right out here.

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Speaker 1: Bob Levy is the voice you're hearing now, founder of

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Speaker 1: Philly's Best cheese Steaks, which I absolutely love. I've said

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Speaker 1: at a bazillion times on the air. It's a fantastic

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Speaker 1: cheese steak and It's one of my go to when

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Speaker 1: I personally have had some bad cheese steaks before. I

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Speaker 1: think we all have. But the funny thing is all

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Speaker 1: you have to do is walk out and start talking.

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Speaker 1: They'll go, all right, it's authentic, I get it, all right, geez,

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Speaker 1: you sure you only go there five six times a

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Speaker 1: year or it sounds more like you live there and

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Speaker 1: come here on occasion pretty much.

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Speaker 3: I mean, most of our suppliers are back there, and

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Speaker 3: my wife comes from a big Italian family, so we

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Speaker 3: have to go back five six times a year. And

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Speaker 3: while we're there, we want to see what is the

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Speaker 3: new thing in Philadelphia and the surrounding area. And this

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Speaker 3: so happens to be the new staple cheese steak, and

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Speaker 3: we're so excited to bring it here with our enthusiasm,

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Speaker 3: and our franchise partners love it so and since we

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Speaker 3: rolled it out, the customers are really getting some good

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Speaker 3: feedback to us.

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Speaker 1: This is fantastic. Bob Bob Levy is with us, founder

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Speaker 1: of Philly's Best cheese Steaks. No pride issues there, right,

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Speaker 1: it's right in the name. We come back, We're going

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Speaker 1: to taste some of these goodies and talk more about

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Speaker 1: the ingredients and beyond on the Fork Report.

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Speaker 2: You're listening to The Fork Report with Nil Savedra on

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Speaker 2: demand from KFI AM six forty.

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Speaker 1: Happy Saturday to you Report on Neil Savedra, We're hanging

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Speaker 1: out talking Philly cheese steaks, of course with the man himself,

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Speaker 1: Bob Levy. He's the co founder of Philly's Best Cheese Steaks.

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Speaker 1: They have one right down the street from the studio

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Speaker 1: here in Burbank. And I'm a huge fan, always have been,

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Speaker 1: and not the only one, by the way here on KFI.

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Speaker 1: I know that our buddy Conway and like loves so

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Speaker 1: we've got the Cooper w right here.

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Speaker 3: Yet the Cooper with I had a new seeded roll

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Speaker 3: right from Philadelphia.

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Speaker 1: Oh man, look that's not that that is stunning. So

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Speaker 1: this is a newer, not a fad, but it's a

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Speaker 1: newer part of the ongoing tradition of a Philly new

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Speaker 1: cheese steak.

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Speaker 3: Is the seeded is the new seeded role correct? I

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Speaker 3: would say about the last five to eight years that's

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Speaker 3: been coming out there in Philadelphia, and most of the

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Speaker 3: best of is now with a seated roll. It is

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Speaker 3: should be cutting hand and also so and also we

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Speaker 3: increase these steak size. We went from six ounces up

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Speaker 3: to eight ounces.

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Speaker 2: Wow.

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Speaker 1: Yeah, this is a heavy beat. It is.

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Speaker 3: It's awesome. That's the way they are in Philly and

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Speaker 3: that's what we want to do here in California. Perfect,

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Speaker 3: doesn't it?

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Speaker 1: Just those onions. Everything comes together in that glorified on

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Speaker 1: that And it's another thing that I love going into

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Speaker 1: a Philly's best is to watch watching them make it

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Speaker 1: right there.

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Speaker 3: Everything's made in front of you. If if you want

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Speaker 3: something special, if you like to have like sliced hot

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Speaker 3: cherry peppers mixed in, just to ask them, they'll do

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Speaker 3: that so you could have it a special way. You

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Speaker 3: feel like you want to add a little mayonnaise to it,

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Speaker 3: you can. But right there is the traditional Cooper classic

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Speaker 3: cheese steak and that's with Cooper cheese grilled onions mixed

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Speaker 3: in on our famous seeded roll.

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Speaker 1: Oh man, that is great.

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Speaker 3: Isn't that great?

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Speaker 1: Okay? All those great flavors that you want in a

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Speaker 1: cheese steak. The caramelized you know, mayard reaction on that

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Speaker 1: meat and then that those caramelized onions. That cheese is spectacular.

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Speaker 1: It is just a little bit more pronounced than I remember, yes,

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Speaker 1: and uh, the nuttiness that comes from the seated top

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Speaker 1: just gives a little hint of that extra nuttiness flavor

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Speaker 1: that and a little more toothsome.

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Speaker 3: Well, yeah, the role definitely has some more you know,

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Speaker 3: substance to it. Yeah, that's what's great. It's very hearty.

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Speaker 3: Wait until you try our Cooper Classic Italian HOGI. That's

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Speaker 3: gonna blow your mind. If you like cold sandwiches, that's

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Speaker 3: really something.

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Speaker 1: And you know, you know, as it's had a little

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Speaker 1: nipping air lately, a little that's perfect. Sandwich is perfect.

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Speaker 1: It's got a great bite, You've got the corn meal

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Speaker 1: on the bottom that you know, all that stuff comes together.

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Speaker 3: It's it's a pomen we're very very little baby, right.

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Speaker 3: Oh yeah, we're so excited to bring this out here.

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Speaker 1: Uh.

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Speaker 3: You know, it took us a while to do, and

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Speaker 3: we kept going back to Philly like we have to

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Speaker 3: bring this role out here along with this cheese. And

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Speaker 3: it was not an easy task, I got to tell you,

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Speaker 3: but we were able to secure it. You know, you

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Speaker 3: have to get with the vendors because there's certain ways

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Speaker 3: you could buy the product, and we went directly to

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Speaker 3: the vendor and you know, we want to bring it

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Speaker 3: out here, and so it wasn't something that happened overnight.

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Speaker 3: They got to be able to make the product to

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Speaker 3: make sure we can get it out here the way

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Speaker 3: we needed it, and we were able to do it.

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Speaker 3: So it took some trying here and there, but we're

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Speaker 3: sure it.

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Speaker 1: How's business been?

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Speaker 3: This has been okay, especially with the new seated roll

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Speaker 3: starting to launch, you know, you know January is, as

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Speaker 3: you know, generally a little bit slower, but I think

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Speaker 3: people are excited about this sandwich. They want to come

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Speaker 3: in and try it, and we're very excited.

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Speaker 1: I mean the warm, warm sandwich that cheese steak on

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Speaker 1: a cold you know, it's been cold for Socow.

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Speaker 3: And this is the perfect scene.

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Speaker 1: Yes that it may not be the same as being

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Speaker 1: in Philly, but it gets cold here.

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Speaker 3: Well you know, Philly cheese steaks are sought all over, right,

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Speaker 3: but there's so many not so authentic ones out there,

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Speaker 3: and we are very proudly to bring this to Southern California.

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Speaker 3: As you know, we we believe we are the best

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Speaker 3: cheese steak in Southern California, especially with this new version.

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Speaker 3: We definitely think that. Now we know we are I

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Speaker 3: love that pride.

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Speaker 1: You got to have it, thank you, you know, because

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Speaker 1: there's when you hear Philly's cheese steak, there's a promise made, yes,

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Speaker 1: when you hear those words. And we were talking about

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Speaker 1: this during the break, but so many times that promise

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Speaker 1: has not been fulfilled. When I've had a cheese steak.

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Speaker 1: Oh yeah, you know what in Philly too?

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Speaker 3: Oh sure it is. And when we first opened our

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Speaker 3: Fountain Valley store, I would literally have family members sit

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Speaker 3: in a car. They'll send one person in and they'll,

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Speaker 3: you know, say, you're the rest of the family coming.

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Speaker 3: Oh no, I'm here to try it first, and because

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Speaker 3: we're not spending all this money and it's not going

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Speaker 3: to be good. So literally I remember that sitting there.

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Speaker 3: They take one bite and you know you don't have

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Speaker 3: to swallow it. You know, that's an authentic cheese, and

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Speaker 3: then you see and wave everyone else. So the whole

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Speaker 3: car load will come in. And you know, I take

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Speaker 3: pride in that because when someone says I'm from Philly,

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Speaker 3: my question, my answer to them is, I'm going to

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Speaker 3: find out where you're from in Philly. Okay, I'll see

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Speaker 3: if you're from Philly, because I know how authentic this

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Speaker 3: product is? Wow, you know, because you know people think, well,

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Speaker 3: it automatically comes with peppers or this, and that it doesn't.

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Speaker 3: An authentic cheese steak is a cheese steak. Okay. Now

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Speaker 3: we do have different versions. If you want to add

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Speaker 3: sweet peppers to it, you can or mushrooms and our

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Speaker 3: sweet peppers come from the East Coast as well, like

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Speaker 3: everything we sell. But traditionally that is a cheese steak,

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Speaker 3: you know. And people, oh, it just comes with provolooned

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Speaker 3: cheese or whiz not anymore. This is it?

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Speaker 1: Yeah, because it's it's a growing tradition and culture like

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Speaker 1: any other it is culture or tradition.

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Speaker 3: You know what exactly. And it's just like Philadelphia people.

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Speaker 3: We love our Philadelphia Eagles and you know, go birds,

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Speaker 3: and you got to have a cheese steak for tomorrow, right, uh.

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Speaker 3: You know, it's it's tradition and that's.

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Speaker 1: Bring to remember the pork roll for me. I do

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Speaker 1: love a good pork roll, brother, I really do. Or

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Speaker 1: a Taylor's.

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Speaker 3: Taylorham or where you're from.

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Speaker 1: Where you are from, but that's great and the tasty

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Speaker 1: cakes and hers chips and everything, the genuine Hanks. It

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Speaker 1: just it really it sets you in that headspace to

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Speaker 1: enjoy an authentic cheese steak.

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Speaker 3: It does. And I got to tell you when I'm

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Speaker 3: in the steak shops and even while with Andrew, when

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Speaker 3: we're in there, when we start talking to people, it's great.

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Speaker 3: You know, all of a sudden, so where are you from?

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Speaker 3: And like, well, we're from South Area, Well where And

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Speaker 3: they'll say something like, uh, you know, I'm from Circlarville.

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Speaker 3: Oh are you kidding me? I always from Washington Township

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Speaker 3: right next door. They're like no, what. So it's nice

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Speaker 3: that that happens because since we go back so much

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Speaker 3: and that's where we're from, when people say I'm from

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Speaker 3: this neighborhood or that neighborhood, we know those neighborhoods and

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Speaker 3: we could talk about those neighborhoods and that's what brings.

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Speaker 3: And then you'll see people standing next to them who

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Speaker 3: aren't from the East Coast and they're they're like, wow,

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Speaker 3: this is such a great thing to listen to.

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Speaker 1: Yeah, because in southern California, if you're anywhere and someone

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Speaker 1: says where you're from, you go la, yeah exactly. You

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Speaker 1: don't say your area, you know, you go I'm from

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Speaker 1: La exactly. I mean even San Diego people say I'm

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Speaker 1: from LA. I'm kidding a kid. I don't want your emails.

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Speaker 1: But it's kind of a like no one says they're

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Speaker 1: specific where they're from, the same way it is. I

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Speaker 1: love that.

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Speaker 3: It's exciting when people come in and we've talked to

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Speaker 3: about you know, where they are from, or what high

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Speaker 3: school they went to, what grade school? You know, we

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Speaker 3: all know, and it's great.

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Speaker 1: That's cool. Bob Levy has been with us co founder

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Speaker 1: of Philly's Best Cheese Steaks. I've been trying to get

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Speaker 1: them in partnership to bring in the new year because

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Speaker 1: we just love they They're beloved here in our building.

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Speaker 1: You know, we've got one right down the street. But

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Speaker 1: you're always a great guest, and you're always lively and

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Speaker 1: impact by what you do. And there's nothing better to

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Speaker 1: me than that.

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Speaker 3: Thanks well, coming on, Thank you so much, Thank you

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Speaker 3: for the invitation. I'd love to come back again and again.

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Speaker 3: I really appreciate your excitement about it, and we're happy

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Speaker 3: to be here. Thank you so much.

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Speaker 1: Now my pleasure. You're welcome here anytime. Food is always

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Speaker 1: spectacular in your your generosity for what you brought for

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Speaker 1: the crew is always spectacular.

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Speaker 3: Our pleasure anytime.

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Speaker 1: Thanks my friend. All right, thank you Moore to come

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Speaker 1: go nowhere.

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Speaker 2: You're listening to The Fork Report with Nil Savedra on

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Speaker 2: demand from KFI AM six forty