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Speaker 1: Hey, it's Neil Savedra.

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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.

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Speaker 1: Let me teach you a len, Me teach you had it, Condam,

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Speaker 1: Marron Natan, Let me teach you at it. It's it's

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Speaker 1: a calm arge. Let me teach you had.

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Speaker 2: Let me out of KFI AM six forty alive everywhere

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Speaker 2: on the iHeartRadio app. Hey, everybody, it's the four Report,

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Speaker 2: all Things Food, beverage and beyond. I am your friendly

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Speaker 2: neighborhood Fork reporter Neil Savedra. How do you do? Happy

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Speaker 2: Saturday to you. It's a beautiful day today. Possibility of

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Speaker 2: some rain maybe on Wednesday or so, but things have

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Speaker 2: been really, really lovely after that last storm. I hope

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Speaker 2: you're enjoying the day because we get together here every

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Speaker 2: single Saturday for three hours just to celebrate food, the

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Speaker 2: people that make it, the culture behind it, of course,

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Speaker 2: cooking at home, going out to eat, and celebrating food

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Speaker 2: every chance you get. I want to remind you the

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Speaker 2: fifteenth annual KFI Pastathon is here and you can donate

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Speaker 2: at any time at KFIAM six forty dot com slash Pastathon.

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Speaker 2: Now you can donate different ways. You can just straight

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Speaker 2: donate there at the website. You can also donate at

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Speaker 2: places like Wild Fork Foods a location near you. There's

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Speaker 2: eleven locations here in southern California. When you go in,

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Speaker 2: just say KFI Pastathon at checkout. Fifteen percent off your

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Speaker 2: purchase will be donated to the KFI Pastathon. That's huge,

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Speaker 2: smart and final. You can donate any amount at any

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Speaker 2: store in California, Arizona, and Nevada until the seventh of December, Wendy's,

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Speaker 2: any so col Wendy's location through the seventh of December

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Speaker 2: as well, including if you give five dollars or more,

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Speaker 2: they'll give you a coupon book for free food. I

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Speaker 2: mean it's worth more than the five bucks you're donating.

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Speaker 2: And also don't forget that Handle and I are doing

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Speaker 2: a special auction item that you can bid on. It

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Speaker 2: is a backyard barbecue.

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Speaker 3: Well.

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Speaker 2: I will be broadcasting live on a Saturday, I think

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Speaker 2: in March at Bill Handel's home and you can get

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Speaker 2: an invite if you're the highest bidder for you plus

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Speaker 2: one and we'll have food catered from Anaheim White House,

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Speaker 2: including some pitmasters and some chefs making food there really

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Speaker 2: a once in a lifetime thing. When's last time Handle

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Speaker 2: invited anybody he liked, let alone a perfect stranger to

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Speaker 2: his home. So very cool opportunity. You can do that

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Speaker 2: at KFIM six to forty dot Comla Pastathon as well.

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Speaker 1: Well.

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Speaker 2: This chef has I've not seen for some time, and

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Speaker 2: he hasn't been on the show for a while. But

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Speaker 2: we're gonna catch up with Francisco Zimone. How are you,

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Speaker 2: my friend. It's nice to see you, hi, Neil. It's

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Speaker 2: been a minute, you know, and it's good to see

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Speaker 2: you as well. You know, you leave a great impression

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Speaker 2: because you have this wonderful passion for food and the

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Speaker 2: restaurant industry and hospitality. And you're quintessentially the type of

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Speaker 2: person I think about when I think of a good

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Speaker 2: restaurant tour because of that passion.

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Speaker 1: So it's really nice to see you.

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Speaker 3: I mean, it's really an honor, what an introduction. I

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Speaker 3: feel extremely happy to have made such impression on you.

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Speaker 3: Oh yes, you know, for me, it's you know Italian

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Speaker 3: diabey simple.

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Speaker 1: You know, we when.

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Speaker 3: We go to dinner lunch and we just sit down

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Speaker 3: and we're enjoying food and a few minutes later bite

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Speaker 3: that has changed our life. We start talking about what

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Speaker 3: we're having the day after. Oh, yes, so that's all

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Speaker 3: we live for. We live for food. So and it's

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Speaker 3: easy because you know, in US you have this big

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Speaker 3: thing about family, and in the town like Los Angeles,

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Speaker 3: it's not that easy to you know, it's different from

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Speaker 3: New York. Well, you walk around, you meet people. Here,

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Speaker 3: you go, you get in your car, you go from

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Speaker 3: point A to point B. You call people to make appointments,

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Speaker 3: and then you meet them at the Russians. So restaurants

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Speaker 3: are really a place that has become an extension of

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Speaker 3: your house.

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Speaker 1: And I leave it exactly like that.

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Speaker 2: Yeah, and it shows, you know. It's funny. We were

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Speaker 2: in March. We were in Italy and when it went

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Speaker 2: to visit some friends outside of Milan, and it was

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Speaker 2: the first time we had been in their home and

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Speaker 2: had food with them, and they cooked for us. We've

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Speaker 2: been to restaurants together. They come visit us here, we

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Speaker 2: visit them there, and it was that really big. They're like,

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Speaker 2: I can't believe we're all together having a meal in

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Speaker 2: our home.

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Speaker 1: And it does.

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Speaker 2: It's a power there's something so connective about food. We're

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Speaker 2: you know, we're gonna take some news right here. We

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Speaker 2: come back, let's talk about what you're doing now, exciting news,

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Speaker 2: what you've got going on, and how the restaurants are

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Speaker 2: doing and all of that.

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Speaker 1: When we return. Go nowhere, you're.

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Speaker 4: Listening to The Fork Report with Nil Savedra on demand

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Speaker 4: from KFI Am six forty.

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Speaker 2: Hey, everybody, it's the Fork Report, all things food, beverage

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Speaker 2: and beyond. I'm your well Fed host, Neil Savadra.

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Speaker 1: How do you do?

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Speaker 2: Just catching up with Chef Francisco zimon A many restaurants now,

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Speaker 2: you came originally brought your world famous pizza to Los Angeles,

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Speaker 2: to Hollywood, and you keep growing with new locations. So

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Speaker 2: bring us up to speed with your different properties now

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Speaker 2: and your most recent one.

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Speaker 1: At the hotel. Yes, so okay.

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Speaker 3: So after the first ressent in Holliwood in twenty nineteen,

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Speaker 3: then we opened in Santa Barbara and New York and

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Speaker 3: Long Beach on Belmont Shore, we made a few antiquavieteria

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Speaker 3: and then last year twenty twenty four, at the end

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Speaker 3: of twenty four I opened the first osteria on Beverly

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Speaker 3: Boulevard Beverly and sweetser called Florence So Stadium and Piano Bar,

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Speaker 3: so you can listen to.

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Speaker 1: Live jazz music while leading great atmosphere, wonderful food, the

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Speaker 1: meatballs that I just brought to you.

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Speaker 3: And then we opened a small one because we wanted

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Speaker 3: to try a different kind of scenario where like, you know,

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Speaker 3: more forty fifty seats so you can grab and go,

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Speaker 3: just sit down quaint like a little apartment. You know,

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Speaker 3: My restaurants are all pretty big, and just to see

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Speaker 3: how things are. But of course this year for Los

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Speaker 3: Angeles has been so difficult. We're keeping it as a family.

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Speaker 3: We're keeping it very tight, and we're expecting to open

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Speaker 3: another Florence So Steady downtown in the Hotel Figaroa, which

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Speaker 3: is right across from the Crypto Arena and the great location,

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Speaker 3: super brand new hotel, one hundred years old hotel that

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Speaker 3: has been renovated six years ago.

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Speaker 1: And I got to.

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Speaker 3: Become the operator for Hotail, and we're launching a Florence

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Speaker 3: by the water right above the pool. And then we're

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Speaker 3: looking at the Japanese my first Japanese restaurant.

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Speaker 1: Wow. Obviously I'm not the chef.

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Speaker 2: But that's exciting to oversee that kind of thing with

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Speaker 2: the different cultures and insights there. That's got to be

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Speaker 2: fun as someone who loves to cook, to see how that,

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Speaker 2: you know, bringing something new there.

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Speaker 3: The idea, I mean Italians and Japanese from you know,

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Speaker 3: Nepolitans like us. We love crudo, we love fruit. And

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Speaker 3: Los Angeles he's a town where flavors are really so good,

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Speaker 3: from Korea to absolutely every kind of cuisine, and I

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Speaker 3: think the Japanese one has always had a pretty big

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Speaker 3: in flux on me, and I've always felt like them.

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Speaker 1: I spent all this money for sushi. I she don't

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Speaker 1: want That makes it a little bit easier. Best passion

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Speaker 1: is I want this.

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Speaker 3: I can go once a week, twice a week and

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Speaker 3: get a discount, and you know.

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Speaker 1: That is the best reason above it. Oh my god,

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Speaker 1: how about you.

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Speaker 2: We're talking about your meatballs. What makes a great meatball?

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Speaker 2: Because that that that is something that is simple.

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Speaker 1: Not easy. You know they're easy not I don't.

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Speaker 3: Know that that's having very interesting because the one that

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Speaker 3: we brought to the one that we do with Florence

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Speaker 3: are without tomato sauce. So this is a big deal.

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Speaker 3: So Normally kids don't like meat bowls and a tomato sauce.

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Speaker 3: I didn't, so I wanted my mom to always make

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Speaker 3: me meat bowls with just grated cheese, fried, fried, and

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Speaker 3: then and then in the other that's.

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Speaker 1: Where that comes. So it looks like a burger, but

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Speaker 1: it's around okay.

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Speaker 3: And and what we did is we do it with

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Speaker 3: a wagyu meat so you can taste it.

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Speaker 1: Oh, yes, there's no tomato sauce.

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Speaker 3: Then we add mozzarellagiano charlottes and a little bit of

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Speaker 3: salt and pepper, extravaginallyve oil. We fry them and then

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Speaker 3: we put it in the oven to get to get

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Speaker 3: the oil out, and then it gets served the medium. Well,

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Speaker 3: so tiny little bit uncooked. Tiny damn, it's so good.

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Speaker 2: I bet you people just drove off the road listening

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Speaker 2: to you describe that.

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Speaker 1: That is just an insane you know.

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Speaker 3: It's like imagine what imagine if you have you know,

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Speaker 3: like it's a meatball, is a one bite two bites

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Speaker 3: or if if you want right, and you know, it's

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Speaker 3: these got the sapidity of a burger, but it's got

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Speaker 3: all these flavors of the cheese that we put inside.

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Speaker 3: I'm telling you, if you go on Google and say

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Speaker 3: Florence osteria, the first thing that comes after that is

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Speaker 3: Florenzo Stadia meat balls.

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Speaker 1: It's just like good. That's the bit. That's the thing

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Speaker 1: when you make, when you make.

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Speaker 2: Food for yourself a passion your elf. First, it's gonna

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Speaker 2: translate to people because the look on your face, Yeah,

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Speaker 2: talking about that, you know it's like you in describing

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Speaker 2: it is there gonna be people that want to go

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Speaker 2: there to get the meat.

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Speaker 3: I'm gonna tell you a couple of things that you're

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Speaker 3: gonna flip. It's gonna be so cool. Right, So you

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Speaker 3: know that we never put tomato sauce next to the calamie, right,

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Speaker 3: Americans love to put their calamari into a spicy tomato sauce.

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Speaker 3: We only put a lemon two reasons. The first reason

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Speaker 3: is because it's fish with lemon is amazing. But even

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Speaker 3: before that, the lemon is put there so that you

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Speaker 3: can actually see the difference in color from the fried

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Speaker 3: and the lemon. If what you're frying and what you're

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Speaker 3: eating is dark, that oil has not been cleaned, you

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Speaker 3: should never eat any calamira. And if anything that is

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Speaker 3: fried that is not blue. Now, if you get meat

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Speaker 3: balls in a restaurant, tomato meatballs, they're being cooked a

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Speaker 3: long time before, and if you don't eat it, we'll

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Speaker 3: put it in the fridge and then tomorrow we'll warm

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Speaker 3: it up again. And then if you don't need it,

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Speaker 3: we'll put it in the fridge and then we'll warm

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Speaker 3: it up again when we do the meatballs of Florence

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Speaker 3: done damn moment. If you will go to a Russian

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Speaker 3: then you want a lasagna, don't take it. If you

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Speaker 3: want to go to a Russian to get an egg

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Speaker 3: plant permegena, do not get it. When you see something

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Speaker 3: that is cut in a square that basically means has

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Speaker 3: been done in a big pan, then whatever is salt,

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Speaker 3: you sell it and use it. Whatever is no salt,

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Speaker 3: because in the fridge we warm it up. Tomorrow we

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Speaker 3: warm itt up again. So you want to have fresh food.

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Speaker 3: And that's what I do. That's why I love what

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Speaker 3: I do, is because there's so many restaurants. You got

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Speaker 3: so much choice. You know.

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Speaker 1: My choice is that I have a four year old child.

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Speaker 1: I heats there every night, and I want to make

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Speaker 1: sure it's free. You know, it's our life.

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Speaker 2: Chef where can people find out what you're doing and

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Speaker 2: how to get their hands on that fresh, fresh food.

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Speaker 3: I mean they can come and eat and time they want,

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Speaker 3: and they can just say that they hurt you exactly.

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Speaker 3: But you know, of course we have all the social

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Speaker 3: media possible. We're doing Christmas Eve, we're doing a New

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Speaker 3: Year's Eve party, and we're just really taking it easy.

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Speaker 3: We want people to fill no stress, there's no hour

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Speaker 3: and a half, just coming and gout.

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Speaker 1: Wow, so much going on.

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Speaker 2: You can find out more Francesco Zimone on Instagram and

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Speaker 2: of course so I'm looking at These are all for

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Speaker 2: your different plate places for but for Florenceosaria dot com.

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Speaker 2: You can find out more there and see those gorgeous

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Speaker 2: meatballs for yourself.

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Speaker 1: But we should try and now that's.

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Speaker 2: What I want, now, more meatballs. Good to see you,

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Speaker 2: my friends. Always bring this great energy about you and

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Speaker 2: your passion for food. And who doesn't love an Italian

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Speaker 2: accent to boot.

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Speaker 3: I mean I loved your voice walking in. I was like, okay, guy,

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Speaker 3: well why he does his job, thank you, But it's

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Speaker 3: attached to this face. Your voice is attached to that face.

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Speaker 3: Look at that man.

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Speaker 1: Let's take you. We will poor people be next to you?

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Speaker 1: Thank you so much. Good to see you in the

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Speaker 1: in the new year.

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Speaker 2: Let's get together again and talk about some more about

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Speaker 2: the food in the restaurant.

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Speaker 1: I would really I'd love to have you guys that.

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Speaker 3: You know we're gonna launch the new restaurant at the

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Speaker 3: figure out I in February.

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Speaker 1: Well, let's have you back.

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Speaker 2: Let's make stick hook that up with Kayla and we'll

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Speaker 2: have you back to talk about that the.

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Speaker 1: Launch of that. I love you great, Thank you so much.

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Speaker 1: Nice to see you, my friend. Happy holidays. It is

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Speaker 1: the Fork Report. I'm Neil Savedra.

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Speaker 4: You're listening to The Fork Report with Neil Savedra on

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Speaker 4: demand from KFI a M six forty