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Speaker 1: Hey, it's Niels Adre.

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Speaker 2: You're listening to kfi EM six forty the four Report

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Speaker 2: on demand on the iHeartRadio app. Hey, happy Saturday to you.

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Speaker 2: It's gorgeous outside. It is.

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Speaker 1: Very hot, very hot outside.

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Speaker 2: Which gives you another excuse to get out and go

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Speaker 2: to a restaurant with air conditioning, get some good food

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Speaker 2: and have other people heat up their own kitchens with

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Speaker 2: their ovens, and your house days cool. And I've spoken

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Speaker 2: about these folks in this place for a long time.

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Speaker 2: Another gem is that you can't really know the flavors

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Speaker 2: and tastes of Los Angeles unless you've ever been to

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Speaker 2: the Serving Spone. And Jessica Bain is here today and

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Speaker 2: we're going to talk about the Serving Spone.

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Speaker 1: How are you.

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Speaker 3: I'm doing great.

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Speaker 1: It's nice to see you you too. I mean, point

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Speaker 1: out where I'm lying.

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Speaker 2: The Serving Spoon is a special place, yes, and it

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Speaker 2: has been recognized, you know, of course we're the day

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Speaker 2: before the Oscars. It's been recognized not only by those

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Speaker 2: celebrities that love good eats, but by politicians that love

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Speaker 2: good eats.

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Speaker 3: That's like, have a few of those.

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Speaker 4: Yeah, So off the top of your head, what's some

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Speaker 4: people of note that when they want great food, they

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Speaker 4: make sure to find their way to the Serving Spoon

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Speaker 4: in Englewood.

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Speaker 3: I would say Queen Latifa never heard of her, Wesley Night,

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Speaker 3: Loretta Devine.

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Speaker 1: Oh man.

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Speaker 3: We have some singers and rappers and a lot of

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Speaker 3: basketball players. Yeah, for sure, football players. I'm terrible with names.

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Speaker 1: Yeah, well, it's hard to remember when they're coming through.

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Speaker 3: Yeah, my staff knows more of them than I do.

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Speaker 1: Yeah. Yeah, you're working all of us though. What about politicians?

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Speaker 3: We've had Bill Clinton, Kiaren Bed, Maxine Waters. Yeah, those

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Speaker 3: are some of our Well, I won't say Bill is

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Speaker 3: one of our regulars, but we do have him.

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Speaker 1: He would be if he lived closer.

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Speaker 3: Would I believe it? Yeah, I believe it for sure.

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Speaker 2: That's so amazing. I mean there's got to be great

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Speaker 2: pride when you have a place. How long has the

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Speaker 2: Serving Spoon been around?

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Speaker 3: We have been around since nineteen eighty three, so the

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Speaker 3: early eighties. Yep. It started with our grandfather, and then

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Speaker 3: in the early two thousands he sold it to our parents,

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Speaker 3: and in twenty twenty two, Justin and I bought it

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Speaker 3: from our parents.

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Speaker 2: Well, you know what's funny is I know people of

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Speaker 2: my age, like oh eighty three, that's not that old.

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Speaker 2: Carry the one, oh man that's been around for a

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Speaker 2: long time, because it is. It's an institution now right,

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Speaker 2: And it's another one of those places we talk about

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Speaker 2: that just need to be protected. You can't these places

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Speaker 2: have to stay around. They' are part of the heart

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Speaker 2: and soul of Los Angeles. Talk about what makes the

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Speaker 2: Serving Spoon so special.

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Speaker 3: One of the things that I am proud to say

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Speaker 3: is that every person that walks through there, our goal

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Speaker 3: and mission is to make sure they leave better than

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Speaker 3: when they came. And it doesn't matter what position socioeconomic

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Speaker 3: background they come from. So the same person who is,

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Speaker 3: you know, a rising star in the life of the

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Speaker 3: world is equally treated as the person who's from around

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Speaker 3: the corner might be homeless or houseless or going through

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Speaker 3: a hard time.

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Speaker 2: I love that because I have often said that if

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Speaker 2: you treat everybody like a king or queen, you're never

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Speaker 2: going to be wrong. You know, when you start trying

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Speaker 2: to make somebody this or somebody that, if you treat

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Speaker 2: them the best you could ever treat anybody, then everybody's

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Speaker 2: treated properly.

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Speaker 3: The kindness is key.

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Speaker 2: I had a back when I used to do management

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Speaker 2: here at the station, I had somebody that worked under

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Speaker 2: my supervision not know. Someone in the elevator was the

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Speaker 2: boss's boss's boss's boss's boss's.

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Speaker 1: Boss, Lisa, and I didn't know. I said, well, why

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Speaker 1: would you treat anybody different?

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Speaker 3: Right?

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Speaker 5: Right?

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Speaker 3: Different? In that moment, Yeah.

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Speaker 1: You don't have to. You just treat everybody great. You

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Speaker 1: don't have to know who people are because it shouldn't matter.

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Speaker 3: Yeah, it's much easier to get around that way too.

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Speaker 1: What's the uh, what's the menu?

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Speaker 4: Like?

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Speaker 3: Oh, the menu is so good.

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Speaker 1: I love that.

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Speaker 2: Response from people that are around it all the time.

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Speaker 2: They're like, still that responsive, man, I love.

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Speaker 3: Yeah. I would say one of the one of my

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Speaker 3: favorite things is that the things that we serve are

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Speaker 3: all things that you can have in your house. Right

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Speaker 3: So people are like, what do you put in? I'm like,

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Speaker 3: we really have the same ingredients that you have in

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Speaker 3: your cabinet. Right now. We just had a little bit

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Speaker 3: of extra love and so with that, we have chicken wings,

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Speaker 3: French toast, catfish grits. We have some breakfast burritos coming

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Speaker 3: for you guys soon.

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Speaker 1: Oh my gosh.

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Speaker 3: Yeah, Justin has don't worry he's coming. Now.

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Speaker 2: Keep in mind, this will be our second meal of

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Speaker 2: the show. And she already she looked like she was

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Speaker 2: gonna shed tears. Oh, bring that burrito.

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Speaker 3: Yeah, I just want to know where Justin is with

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Speaker 3: the burritos. Yes, Justin chicken, sausage in there, some bacon,

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Speaker 3: and then I think I did a pork patty one.

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Speaker 2: You know, I've noticed as a father how crazy it

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Speaker 2: is when you have a kid. How when they're younger,

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Speaker 2: they can pick up on your vibe, your mood, you know,

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Speaker 2: if you've had a rough day and that type of thing.

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Speaker 2: So when you say that you put love in it.

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Speaker 2: I believe that.

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Speaker 3: In a thousand I believe that, like, are you having

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Speaker 3: a rough day, Let's step back.

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Speaker 2: But you know what I'm saying, It's like you can

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Speaker 2: you can taste when somebody's smiling.

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Speaker 1: They do this in radio all the time.

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Speaker 2: You remember, Kayla, that's like smile when you talk and

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Speaker 2: you feel stupid at first, but man, when you hear it, people, Yeah,

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Speaker 2: people need to know that you're you're enjoying yourself, you know.

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Speaker 2: So I find that to be a very important part

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Speaker 2: of making food. If you if you love it, like

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Speaker 2: watching you do you watch people that maybe came for

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Speaker 2: their first time.

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Speaker 3: Oh, I get super geeked when I see somebody like

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Speaker 3: take that first bite and they're like dancing, and I'm like,

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Speaker 3: you better get.

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Speaker 1: It, like food dancing?

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Speaker 3: Oh yes, the food. And then the kids when the

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Speaker 3: kids are really the true litmus tests, our children and

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Speaker 3: our senior citizens. They will let us know how it

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Speaker 3: is without any filter. They will they will let us

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Speaker 3: know how it is without any filter whatsoever. And so

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Speaker 3: I'm like, tell it to me, what what? How was it?

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Speaker 5: You know?

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Speaker 3: And if I see them do a dance, I'm like, oh,

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Speaker 3: you got it, I'm glad. Or you know, if I'd

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Speaker 3: be like it wasn't what you expected. You know, that

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Speaker 3: does happen on occasion. But of course we try to

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Speaker 3: make them happy, and you know, we try to just

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Speaker 3: do it right.

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Speaker 2: Okay, So it's Saturday, Yes, how many how many people

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Speaker 2: are you putting through the serving spoon on a Saturday?

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Speaker 2: I can tell you, oh, wow, she picks up, she's going,

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Speaker 2: she's going to new technology.

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Speaker 3: I can tell you today we had it looks like

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Speaker 3: we had over two.

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Speaker 2: Hundred guests just on a Saturday.

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Speaker 3: Yeah, we had over two hundred guests, and that's not

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Speaker 3: including our to go orders in terms of you know,

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Speaker 3: how many people ordered for their families and whether it's

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Speaker 3: a tailgate, a show, or you know, they just want

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Speaker 3: to have brunch and don't want to sit inside with

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Speaker 3: us today. But yeah, wow, guests.

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Speaker 1: And I'll be similar or more tomorrow.

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Speaker 3: Probably more tomorrow, especially with you know, the events happening.

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Speaker 3: Sure tomorrow, a lot of people come into town. And

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Speaker 3: then also Sundays are really really really busy days, Like

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Speaker 3: eight o'clock we open, we close it too, and at

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Speaker 3: seven point fifty they will be at the door.

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Speaker 1: Wow.

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Speaker 2: We're like, wait, yeah, all right, we'll come back. We'll

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Speaker 2: talk more with Jessica Bain. Justin Johnson is on his

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Speaker 2: way with burritos. We're told she may be a liar.

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Speaker 2: We don't know.

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Speaker 1: He may make you a liar. He's sitting in the

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Speaker 1: car somewhere enjoying them by himself.

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Speaker 5: Right.

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Speaker 2: Yeah, Faith from the Serving Spoon in Inglewood, been around

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Speaker 2: since eighty three, feeding people, making smiles. And we'll tell

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Speaker 2: you more when we come back about the menu and

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Speaker 2: things that work and things that don't work.

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Speaker 1: So go nowhere.

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Speaker 5: You're listening to The Fork Report with Nil Savedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 2: Another haunt in the La Area that celebrities love on

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Speaker 2: this day before the Oscars is the Serving Spoon. We've

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Speaker 2: been talking with Jessica Bain her husband Justin Johnson got here. Brother,

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Speaker 2: Sorry than not.

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Speaker 1: The first one. You're a handsome man. I'm going to

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Speaker 1: assume you're everybody's husband. Why don't like that? Well, she's

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Speaker 1: not listening.

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Speaker 2: They own the restaurant and he's very important to Kayla

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Speaker 2: because he brought the food. And Kayla was sitting here

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Speaker 2: going looking at her watch that I don't even think

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Speaker 2: she has. She's looking at the back of her hand, going,

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Speaker 2: he's going to get here, He's going to get here.

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Speaker 2: And they brought one of their best sellers, which is

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Speaker 2: their breakfast burritos.

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Speaker 1: We were just talking justin about.

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Speaker 2: Putting love in the food and how that means, like

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Speaker 2: you can taste when people care about what they're doing.

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Speaker 2: And Jessica said that young you know, young kids and

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Speaker 2: old people will tell you if something's not right. Have you,

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Speaker 2: guys ever missed the mark on something or changed a

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Speaker 2: recipe because someone said this just there's something off or whatever,

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Speaker 2: because yes, if you're not missing the mark, you're not

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Speaker 2: trying right, you're not experimenting. Oh yeah, So what's something

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Speaker 2: that just didn't land right or that you felt that

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Speaker 2: didn't have the magic of the rest of the serving

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Speaker 2: spoon menu?

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Speaker 3: Well, more so because we did some experience mining and

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Speaker 3: also because of like logistics, so salmon croquettes, we're also

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Speaker 3: really god and our salmon croquettes are really a labor

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Speaker 3: of love because it takes a lot to do them.

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Speaker 3: It's not like a quick fix. We're not just like, oh,

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Speaker 3: slap it together. Sure, we are there for a while.

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Speaker 3: And so the vendor that we use change something in

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Speaker 3: their own recipe, and with that being the case, we

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Speaker 3: had to then alter it back to what our customers knew.

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Speaker 2: It as Oh, I could see, I can see that.

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Speaker 2: Because there's some things you have control over our and

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Speaker 2: then there's some things in the chain of ingredients that

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Speaker 2: you don't right and some things that you know, I've

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Speaker 2: heard of companies going out of business that only did

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Speaker 2: this one thing or had this one ingredient, and restaurants

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Speaker 2: were like, well, how do we replicate that?

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Speaker 3: Right now?

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Speaker 1: That's got to be rough.

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Speaker 6: And you'll be surprised how we think it may not

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Speaker 6: be a big deal to us, but the customers that

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Speaker 6: come regularly, they.

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Speaker 3: Know, they know, and it means something. Right, Like the

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Speaker 3: one guy in particular with the Samon croquette, I'll never

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Speaker 3: forget them. He was like, I used to come here

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Speaker 3: with my mom and this was her favorite thing, and

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Speaker 3: you guys are the only ones that make it like her.

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Speaker 3: And she's not here anymore. I need you to fix it.

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Speaker 3: And I was like, oh, I'm sorry.

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Speaker 1: How about a hug and a firm handshait.

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Speaker 3: And thank you? And we let them know like we

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Speaker 3: do appreciate the feedback because we need to get better.

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Speaker 3: We want to get better. We're not just taking it

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Speaker 3: for you know. Oh, it's just you want to complain. No,

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Speaker 3: we want to make sure we're getting it right. If

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Speaker 3: we didn't get it right the first.

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Speaker 1: Time, of course. Yeah.

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Speaker 2: And that's who you're certain, that's your audience. You've got

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Speaker 2: to know your audience, all right. When we come back,

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Speaker 2: we'll taste some of the food, we'll talk about the

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Speaker 2: menu and more as we talk with the folks from

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Speaker 2: the serving spoon. Just a Campaign and Justin Johnson, not

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Speaker 2: her husband, but her brother and how dare you imply

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Speaker 2: such a thing.

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Speaker 1: It used to.

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Speaker 2: All that probably made things worse, that confused everybody, but

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Speaker 2: nowadays and.

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Speaker 1: People don't always have the same last names anyways.

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Speaker 2: So we'll come back talk more about the Serving Spoon,

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Speaker 2: yet another gem in southern California, and that we are

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Speaker 2: blessed to have in the LA area. That you should

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Speaker 2: get out to there in Inglewood and get a smile

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Speaker 2: upon your face on a Saturday or Sunday morning when

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Speaker 2: you get that opportunity is always a nice I don't know,

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Speaker 2: there's something about the vibe and the attitude that goes

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Speaker 2: with the food stick around. We got more to come.

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Speaker 5: You're listening to the Fork Report with Nil Savedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 2: The day before the Oscars. I know we've had some

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Speaker 2: rain on the Oscars and stuff like that in the past,

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Speaker 2: but I don't know what's worse. Is it worse to

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Speaker 2: be sweating when you're on the red carpet?

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Speaker 1: I have no idea.

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Speaker 2: I probably will never be on the red carpet unless

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Speaker 2: I'm cleaning it. So we shall see. Jessica Bain and

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Speaker 2: Justin Johnson is here from the Serving Spoon if you

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Speaker 2: haven't been out to Eaglewood, to the Serving Spoon, another place.

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Speaker 2: I know many of you listen throughout southern California and beyond.

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Speaker 2: If you have that list, and I know you tell

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Speaker 2: me about them all the time, of places you want

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Speaker 2: to do a day trip, if you're out in Orange

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Speaker 2: County or what have you. This is the place that

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Speaker 2: you want to go to. These are the places that

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Speaker 2: you want to go, and you want to enjoy the

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Speaker 2: food in the atmosphere and everything else is going on.

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Speaker 2: And Justin brought these breakfast burritos. Tell me about what's

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Speaker 2: in this beauty right here.

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Speaker 6: Yeah, so there you have a bacon breakfast burrito. So

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Speaker 6: you have some bacon, some homestock potatoes with bell peppers

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Speaker 6: and onions, eggs of course, and some cheese. And then

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Speaker 6: somewhere in that bag over there we have some sausa

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Speaker 6: as well as some house that we make in house.

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Speaker 1: So I don't think you don't have any sauce on.

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Speaker 2: No, no, no, start always pure. I want I want

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Speaker 2: to taste everything. And that is Kayla can't even be seen.

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Speaker 2: That means she's probably deep, yeah, deep in one one

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Speaker 2: of the you know areas back there China prison style

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Speaker 2: with her arms over and elbows out. That is, she's

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Speaker 2: not stupid. She knows how this show works. She's very

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Speaker 2: good at that. She's probably scrolled away some in her

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Speaker 2: purse already. No, her purse is right there. H but

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Speaker 2: this is uh, walk out, go to the elevator, take

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Speaker 2: it downstairs, walk to Alive Avenue, and slap a stranger.

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Speaker 1: In the fence.

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Speaker 2: That is, that's the smokiness and the flavor, perfectly seasoned,

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Speaker 2: you know, because you can make this a salt bomb

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Speaker 2: so easy with all those You've got the bacon in there,

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Speaker 2: You've got the home fries, you got all of these

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Speaker 2: elements that could over make this a salt bomb. And

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Speaker 2: I wouldn't be mad at that. But I'm just saying,

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Speaker 2: this is perfectly seasoned. Great tortilla window painting where you

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Speaker 2: can see the insides a little bit through those tortillas

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Speaker 2: because they have the proper fat in them.

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Speaker 6: You know. Oh, I.

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Speaker 1: Look and I see this is People go like, how

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Speaker 1: do you know? I see?

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Speaker 2: You can tell by the smell, the textures, even the layering,

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Speaker 2: so they're cut in half and you can see how

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Speaker 2: the layers of you know, and ratios. Ratios are king right.

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Speaker 2: You can have the same ingredients, same seasoning, but out

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Speaker 2: of ratio too much potato, too much egg, too much bacon,

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Speaker 2: which I don't even know everybody that means and this

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Speaker 2: is just put together perfectly. But that that slight doingess

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Speaker 2: to that tortilla because the fat gives you that chew.

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Speaker 2: But also you just you look at that it's not dry.

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Speaker 1: It's just no. Because I'll tell you, I like.

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Speaker 2: To be able to describe everything. And sometimes when you

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Speaker 2: when you get the salsa on there, you do all

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Speaker 2: those things, that becomes more forward and it's like I

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Speaker 2: start like this. And I also one time dipped my

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Speaker 2: fork in the hottest sauce salsa during a break, popped.

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Speaker 1: It in my mouth and they're like no, no, and

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Speaker 1: then it hit.

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Speaker 2: My uvula like a heavyweight boxer and I'm like, oh no,

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Speaker 2: I'm out.

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Speaker 1: I Oh that smells good.

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Speaker 2: Okay, you don't have to give me everything in there,

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Speaker 2: but you just give a little bit so of some

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Speaker 2: of the ingredients in there, so they know what's going

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Speaker 2: in my mouth right now in sauce.

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Speaker 3: So the sauce is how a Chipotle a only vegan

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Speaker 3: free soy free, egg free dip that is made by

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Speaker 3: our lovely mother. Again, he's given you.

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Speaker 2: That that fatty it's got it almost has that mao smell,

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Speaker 2: like a you know, like an emulsion.

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Speaker 1: I'm expecting this to be vegan. So is it made

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Speaker 1: from vegans?

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Speaker 3: It is made from vegans. Yeah, she's not a vegan anymore.

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Speaker 1: No, I'm just saying, like, did you put vegans in there?

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Speaker 2: Because that's right, that's unctious, like that is what you

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Speaker 2: expect from the It's like girl Scout cookies.

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Speaker 1: You ever don't want to buy them when they.

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Speaker 2: Say girl Scout cookies, ask if they're made with real

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Speaker 2: girl scouts.

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Speaker 1: That man, that's smell.

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Speaker 3: Yeah, also made with lots of love.

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Speaker 1: Sorry, go ahead.

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Speaker 2: I almost did that instinctually, and I thought maybe I

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Speaker 2: should explain.

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Speaker 1: I'm gonna take I'm gonna tasted by yourself. I could

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Speaker 1: eat that on anything.

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Speaker 3: It's called debt dip.

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Speaker 1: Hey, do you have that dip hair? Yes?

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Speaker 3: That is that is Mama sauce.

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Speaker 1: Oh my gosh, yeah, that is magic. I know, right,

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Speaker 1: Is she a witch?

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Speaker 3: No?

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Speaker 2: Okay, I was curious like that because that is pure magic.

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Speaker 3: Yeah, it goes great with a lot of things.

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Speaker 1: Have you ever thought of bottling that and selling it.

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Speaker 3: Yes, we're trying to figure it out with her.

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Speaker 6: Yeah, yeah, because it goes, it goes great with everything.

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Speaker 6: The only thing is it's not entirely shelf stable.

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Speaker 2: That's what I explained to people, Because they go, why

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Speaker 2: aren't people doing that? I said, because in order to

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Speaker 2: do that, you have to bastardize it somehow to make

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Speaker 2: it shelf stable.

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Speaker 1: Otherwise, you know, if.

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Speaker 3: We don't want to compromise that experience.

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Speaker 2: And that's why I explain to people, that's why it's

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Speaker 2: hard to get those flavors in a bottle.

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Speaker 3: Yeah, just serving spoon. You know, we have it on here.

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Speaker 2: Man, that's magic. It'd be worth it. Hell, I don't

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Speaker 2: care if it's not shelf stable. I'll get sick off

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Speaker 2: of that. That'd be okay. Have you thought about bottling

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Speaker 2: up your mom?

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Speaker 3: I idea got a down packed for sure.

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Speaker 2: Well tell everybody the address and where they can find

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Speaker 2: you on socials and everything like that.

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Speaker 1: The serving spoon in Inglewood.

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Speaker 3: Our address is one for zero three Sintinella Avenue, Inglewood, California,

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Speaker 3: nine zero three zero two, and our Instagram handle and

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Speaker 3: TikTok handle would be the Serving Spoon and Facebook is

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Speaker 3: the Serving Spoon restaurant just outstanding. Thank you, and we're

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Speaker 3: open from eight to two every single day.

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Speaker 1: Thanks for bringing your smile.

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Speaker 2: I know all the weekends it gets you know, uber

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Speaker 2: busy people coming in there and enjoying breakfast in the light,

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Speaker 2: good time. But thanks for coming in, Thanks for sticking

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Speaker 2: with it.

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Speaker 1: Thanks.

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Speaker 2: I know it's hard when things are passed down that

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Speaker 2: it's like, ah, but I wanted to do this or

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Speaker 2: I want to Keeping that legacy alive is important.

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Speaker 3: Thank you.

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Speaker 1: La At the award.

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Speaker 3: No, we didn't talk about it.

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Speaker 1: What award. I'm sorry, I get this stuff, but then

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Speaker 1: they come in here. I get the notes, but they

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Speaker 1: come in here and I get oh yeah, yeah, we

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Speaker 1: gotta tell them about the award. So we'll stick around.

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Speaker 5: You're listening to the Fork Report with Nil Sevadra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 3: An award, an award, who got an awards.

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Speaker 2: Got an award and what was it for? We buried

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Speaker 2: the lead today talking about all the good food we did.

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Speaker 6: So it's called a James Beard Award, of course, which

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Speaker 6: is the highest honor you could receive in the restaurant business.

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Speaker 6: In the US and we were. The category we got

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Speaker 6: was called America's Classics. So it fits right into everything

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Speaker 6: that we do. I love it, who we are, the

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Speaker 6: food that you're eating. We and it wasn't a situation

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Speaker 6: where we didn't apply for it or we weren't nominated.

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Speaker 6: We first of all, we won the award, which is

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Speaker 6: really cool, and we it was a complete of It's huge.

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Speaker 2: Yeah, anybody in that loves food knows the James Beard

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Speaker 2: Award and the prestige that comes with it. So congratulations. Yeah,

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Speaker 2: thank you. You're doing it right and you're keeping the

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Speaker 2: love in there and passing that along through the food

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Speaker 2: in a way that separates it from anywhere else.

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Speaker 1: So keep doing that.

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Speaker 2: Long live the places that have been in the heart

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Speaker 2: of Los Angeles for a long time and made the

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Speaker 2: new ones learn a thing or two from the ones

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Speaker 2: that have been around. Thanks so much for coming on you.

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Speaker 2: It means a lot that you guys made the trek

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Speaker 2: out here. Anytime you have to go by the four

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Speaker 2: or five, it's huge. You know, that means a lot for.

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Speaker 1: Us at the heart. You take the time.

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Speaker 2: Yeah, absolutely, but thanks so much for coming by. Get

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Speaker 2: out there to the serving Spoon another place to put

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Speaker 2: on your list you've been listening to The Fork Report.

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Speaker 2: You can always hear us live on KFI AM six

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Speaker 2: forty two to five pm on Saturday, and anytime on

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Speaker 2: demand on the iHeartRadio app