1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty The four Purport on demand on the iHeartRadio app. 3 00:00:21,160 --> 00:00:25,200 Speaker 2: Let me did you had it? Let me teach you 4 00:00:25,239 --> 00:00:31,880 Speaker 2: had it? Dam Nathan, Let me teach you at it. 5 00:00:33,880 --> 00:00:34,879 Speaker 3: It's it's a calling near. 6 00:00:37,080 --> 00:00:40,839 Speaker 2: Let me teach you at it. Let me die you 7 00:00:41,000 --> 00:00:42,160 Speaker 2: out of sand. 8 00:00:42,280 --> 00:00:42,520 Speaker 4: Bye. 9 00:00:43,680 --> 00:00:46,680 Speaker 1: It's forty live everywhere on the iHeartRadio app. Hey everybody, 10 00:00:46,680 --> 00:00:49,400 Speaker 1: it's The four Report, all Things food, beverage and beyond. 11 00:00:49,640 --> 00:00:51,960 Speaker 1: I am your well fed host, Neil Savedra. How do 12 00:00:52,080 --> 00:00:54,440 Speaker 1: you do? Thanks for hanging out with us on this 13 00:00:55,000 --> 00:00:59,920 Speaker 1: gorgeous It's just so beautiful today Saturday afternoon. Don't forget 14 00:01:00,120 --> 00:01:03,080 Speaker 1: You've got Tim Conway Junior coming up with The Crest 15 00:01:03,080 --> 00:01:06,199 Speaker 1: Report at five o'clock, and then at six o'clock you've 16 00:01:06,200 --> 00:01:09,520 Speaker 1: got Saturdays with Tiffany Hobbes, and then after that you 17 00:01:09,560 --> 00:01:14,800 Speaker 1: got Michael Monks. So go know where stick around right here. 18 00:01:15,120 --> 00:01:17,000 Speaker 1: Also want to invite you to hang out with me 19 00:01:17,160 --> 00:01:20,040 Speaker 1: on social media. I would love that. If you don't already, 20 00:01:20,080 --> 00:01:23,320 Speaker 1: you can. On the food side of things, you can 21 00:01:23,400 --> 00:01:27,320 Speaker 1: find me at Fork Reporter. At Fork Reporter is where 22 00:01:27,360 --> 00:01:30,280 Speaker 1: you can find me and that has food memes and 23 00:01:30,360 --> 00:01:33,560 Speaker 1: food stuffs and some life stuff things like that on there. 24 00:01:34,000 --> 00:01:38,040 Speaker 1: And then my newest Instagram account is about my creativity, 25 00:01:38,720 --> 00:01:42,040 Speaker 1: whether it's building, making things, my love of movie props, 26 00:01:42,240 --> 00:01:45,720 Speaker 1: the art, all kinds of things. So if you like 27 00:01:45,760 --> 00:01:48,960 Speaker 1: those things, or you work with your hands, or photographer 28 00:01:49,080 --> 00:01:51,760 Speaker 1: or a musician, or just like people like that being 29 00:01:51,800 --> 00:01:54,200 Speaker 1: around them and looking at meat things, you can follow 30 00:01:54,240 --> 00:01:58,960 Speaker 1: me on my other Instagram, which is Savco Industries Savco 31 00:01:59,160 --> 00:02:06,920 Speaker 1: Industries SAA v COO Industries, and I'm going to be 32 00:02:07,040 --> 00:02:12,760 Speaker 1: starting a YouTube channel soon that is just about creative stuff, 33 00:02:13,200 --> 00:02:16,040 Speaker 1: so that'll help you stick with that and just you know, 34 00:02:16,120 --> 00:02:21,640 Speaker 1: talking about tools, usage off for tools, paints, blues, everything, 35 00:02:21,680 --> 00:02:25,200 Speaker 1: making stuff, all kinds stuff. So that's its Savco Industries 36 00:02:25,760 --> 00:02:28,040 Speaker 1: on Instagram. All right, we're going to bring a buddy 37 00:02:28,040 --> 00:02:32,320 Speaker 1: of mine back. You've you've heard him on the show before, 38 00:02:32,360 --> 00:02:35,680 Speaker 1: and of course we've broadcast there from his Los Angeles 39 00:02:35,760 --> 00:02:40,520 Speaker 1: location of Disconso restaurant. Rob Ariano is with us. How 40 00:02:40,520 --> 00:02:42,440 Speaker 1: you doing, Rob, I'm doing. 41 00:02:42,320 --> 00:02:44,040 Speaker 4: All right, Neil. How are you good? To talk to you? 42 00:02:44,400 --> 00:02:47,079 Speaker 1: Quite good? Always good to hear your voice. You are 43 00:02:47,680 --> 00:02:51,920 Speaker 1: celebrating your one year anniversary of the Los Angeles location 44 00:02:52,960 --> 00:02:55,799 Speaker 1: in the Miracle Mile there right next to the tar 45 00:02:55,919 --> 00:03:01,000 Speaker 1: pits on Wilshire. So congratulations, thank you. 46 00:03:01,240 --> 00:03:04,920 Speaker 4: Yeah, the one year the milestones of milestones in the 47 00:03:04,960 --> 00:03:09,679 Speaker 4: restaurant industry. So we're pretty proud. And you missed a 48 00:03:09,680 --> 00:03:10,120 Speaker 4: good party. 49 00:03:10,160 --> 00:03:10,360 Speaker 2: It was. 50 00:03:10,440 --> 00:03:11,079 Speaker 4: It was amazing. 51 00:03:11,520 --> 00:03:14,560 Speaker 1: I have no doubt, my friend. I love the food 52 00:03:14,720 --> 00:03:18,880 Speaker 1: I've made. You know no secret of you know, my 53 00:03:19,000 --> 00:03:21,160 Speaker 1: love for you as a human. You're a good guy. 54 00:03:21,320 --> 00:03:23,480 Speaker 1: You care about the people that work with you and 55 00:03:23,600 --> 00:03:27,560 Speaker 1: partner with you. You care about your heritage and your 56 00:03:27,600 --> 00:03:31,040 Speaker 1: love for Michoa Khan and the food that comes from 57 00:03:31,480 --> 00:03:35,000 Speaker 1: that and other regions of Mexico. And you do a 58 00:03:35,040 --> 00:03:37,760 Speaker 1: great job. I mean, you really are looking to make 59 00:03:37,800 --> 00:03:43,280 Speaker 1: a special location. And the one in Los Angeles and 60 00:03:43,320 --> 00:03:46,560 Speaker 1: the one in Orange County both state that. So one 61 00:03:46,640 --> 00:03:51,280 Speaker 1: year the state the state of the steak, if it were. 62 00:03:52,080 --> 00:03:52,920 Speaker 1: How's things going? 63 00:03:54,280 --> 00:03:57,000 Speaker 4: Things are great? Things are great, and you know it 64 00:03:57,040 --> 00:03:59,160 Speaker 4: just keeps getting better, which is always good. And I 65 00:03:59,240 --> 00:04:03,480 Speaker 4: understand that's your big you know kind of metric is 66 00:04:03,480 --> 00:04:07,040 Speaker 4: is going in a positive direction, right, So the year's 67 00:04:07,080 --> 00:04:10,280 Speaker 4: been graved in that sense, and really happy. We did 68 00:04:10,320 --> 00:04:13,000 Speaker 4: some really cool stuff. On our one year, we turned 69 00:04:13,000 --> 00:04:17,600 Speaker 4: our plante room, which obviously you're familiar, has the the 70 00:04:18,080 --> 00:04:22,279 Speaker 4: flack grill setups and typically where we do a multi 71 00:04:22,279 --> 00:04:24,000 Speaker 4: course meal where we cook in front of you at 72 00:04:24,000 --> 00:04:26,440 Speaker 4: the plant of grills. On this particular night, it was great. 73 00:04:26,880 --> 00:04:30,240 Speaker 4: We turned it into walk up taco stands, put four 74 00:04:30,360 --> 00:04:33,520 Speaker 4: chefs behind all four plant of grills, and each grill 75 00:04:33,760 --> 00:04:37,160 Speaker 4: had different unique tacos, and we even went off our 76 00:04:37,200 --> 00:04:40,760 Speaker 4: menu and pulled in proteins like lingua and suadero, and 77 00:04:41,200 --> 00:04:41,880 Speaker 4: it was really good. 78 00:04:41,920 --> 00:04:45,480 Speaker 1: People raved about it, all right. They had their tongues 79 00:04:45,520 --> 00:04:48,280 Speaker 1: wagging about the languid did they You know. 80 00:04:48,880 --> 00:04:52,080 Speaker 4: It's usually one of those like people are that's a 81 00:04:52,080 --> 00:04:55,560 Speaker 4: good one. I like that, but they're hesitant. But once 82 00:04:56,240 --> 00:04:58,320 Speaker 4: I was auditioning them out and you know, getting people 83 00:04:58,320 --> 00:05:01,400 Speaker 4: to eat, because once you eat it realize tongue is 84 00:05:01,440 --> 00:05:03,240 Speaker 4: a tasty protein done right. 85 00:05:03,680 --> 00:05:06,640 Speaker 1: Yes, the protein that tastes back it is uh. It 86 00:05:06,680 --> 00:05:13,880 Speaker 1: is such a great uh meat and uh it is 87 00:05:13,920 --> 00:05:15,960 Speaker 1: one of those things that yeah, you get in your 88 00:05:16,000 --> 00:05:18,640 Speaker 1: you can get in your head about but in tacos 89 00:05:18,760 --> 00:05:21,480 Speaker 1: is a great way to have it, a great way 90 00:05:21,520 --> 00:05:24,880 Speaker 1: for it to be your first taste of it. I think, uh, 91 00:05:24,960 --> 00:05:26,200 Speaker 1: it makes it a little more impressed. 92 00:05:26,200 --> 00:05:30,279 Speaker 4: I agree, because because it's nice, you know, to have it, 93 00:05:30,279 --> 00:05:32,480 Speaker 4: it comes much better when it's accompanied in your bite. 94 00:05:32,560 --> 00:05:35,919 Speaker 4: You know, just this filinga by itself. You know, it 95 00:05:35,960 --> 00:05:39,120 Speaker 4: does have its kind of gamey components, but it with 96 00:05:39,720 --> 00:05:43,000 Speaker 4: you know, obviously season riding with you know, things mixed 97 00:05:43,120 --> 00:05:46,159 Speaker 4: into our taco that we I mean, it's the flavors 98 00:05:46,200 --> 00:05:47,839 Speaker 4: compliment and and go so a lot together. 99 00:05:48,400 --> 00:05:50,320 Speaker 1: Yeah, and you know, and I'm a big fan of 100 00:05:50,640 --> 00:05:53,760 Speaker 1: using the whole animal as most as much she can, 101 00:05:54,240 --> 00:05:57,039 Speaker 1: uh yeah, you know, in the situation to be able 102 00:05:57,040 --> 00:06:00,160 Speaker 1: to use the whole animal as kind of an honor 103 00:06:00,279 --> 00:06:04,240 Speaker 1: if you will, to the animal's life itself. But I 104 00:06:04,279 --> 00:06:08,200 Speaker 1: think that's always great. Plus, I think understanding different cultures 105 00:06:08,200 --> 00:06:10,800 Speaker 1: and the different foods, it's very easy here in the 106 00:06:10,920 --> 00:06:15,800 Speaker 1: United States. We're incredibly blessed to have such a mixture 107 00:06:15,880 --> 00:06:20,040 Speaker 1: of cultures and foods. But sometimes it's very easy to 108 00:06:21,640 --> 00:06:24,599 Speaker 1: you know, culture shame. Certainly, it's like you eat what 109 00:06:25,480 --> 00:06:27,839 Speaker 1: and it's kind of it's kind it's kind of hard 110 00:06:28,760 --> 00:06:31,120 Speaker 1: not to do that sometimes. But it's also important to 111 00:06:31,600 --> 00:06:34,080 Speaker 1: learn new tastes and the like and it's it's cool 112 00:06:34,080 --> 00:06:37,880 Speaker 1: that you bring that to your guests that come in. 113 00:06:38,480 --> 00:06:38,600 Speaker 4: Uh. 114 00:06:38,920 --> 00:06:41,960 Speaker 1: Being around a year, like you said, is no small task. 115 00:06:42,120 --> 00:06:46,520 Speaker 1: I mean that's four times longer than most marriages in Hollywood. 116 00:06:46,600 --> 00:06:50,600 Speaker 1: So to have a restaurant, you know, that's that's a 117 00:06:51,200 --> 00:06:55,919 Speaker 1: big mark of Uh. That's the first success you need 118 00:06:56,600 --> 00:07:00,680 Speaker 1: in any restaurant. And what are you doing to continue 119 00:07:00,720 --> 00:07:03,000 Speaker 1: to get the word out or you know, hold on, 120 00:07:03,040 --> 00:07:04,360 Speaker 1: we're going to come back. I want you to answer 121 00:07:04,440 --> 00:07:06,320 Speaker 1: this about what you're doing to get the word out 122 00:07:06,360 --> 00:07:10,680 Speaker 1: and remind people because La forgets easy, they move on 123 00:07:10,720 --> 00:07:13,400 Speaker 1: to whatever the next new thing is. And we'll talk 124 00:07:13,440 --> 00:07:16,960 Speaker 1: a little bit about that. The menu items you're excited about, 125 00:07:17,440 --> 00:07:20,200 Speaker 1: catering of course, and if anybody wants to do parties there, 126 00:07:20,920 --> 00:07:23,760 Speaker 1: you've got special rooms and the like. But I know 127 00:07:23,800 --> 00:07:26,160 Speaker 1: there's big games coming up and all those things. If 128 00:07:26,160 --> 00:07:30,760 Speaker 1: people want takeout or food to go or what have you, 129 00:07:30,760 --> 00:07:33,720 Speaker 1: we'll talk about that as well with Rob Ariano from 130 00:07:33,840 --> 00:07:40,120 Speaker 1: Disconso Restaurant both in Orange County and here in you 131 00:07:40,640 --> 00:07:44,360 Speaker 1: the Miracle Mile there on Wilshire here in Los Angeles, 132 00:07:44,360 --> 00:07:45,960 Speaker 1: so go know where. 133 00:07:46,200 --> 00:07:49,160 Speaker 3: You're listening to The Fork Report with Nil Savedra on 134 00:07:49,280 --> 00:07:51,760 Speaker 3: demand from KFI AM six forty. 135 00:07:53,480 --> 00:07:56,800 Speaker 1: Right now on the phone with us is by Buddy 136 00:07:56,840 --> 00:08:00,840 Speaker 1: rob Ariano from Desconzo Restaurant to locate one in Orange 137 00:08:00,920 --> 00:08:04,560 Speaker 1: County there in Costa Mesa, and then the one here 138 00:08:04,680 --> 00:08:09,320 Speaker 1: in the Miracle Mile right next to the tarpits there, 139 00:08:09,360 --> 00:08:15,360 Speaker 1: so easy to find, gorgeous location, you know, brick and mortar, 140 00:08:15,520 --> 00:08:22,280 Speaker 1: truly across the board, a stunning display of bottle the 141 00:08:22,320 --> 00:08:25,560 Speaker 1: bottles there and there be bar in the round rather 142 00:08:25,640 --> 00:08:28,200 Speaker 1: when you walk right in there. And they've got private 143 00:08:28,280 --> 00:08:31,280 Speaker 1: rooms as well. But a great place to go and 144 00:08:31,600 --> 00:08:37,560 Speaker 1: unique with the plancha style cooking service as well as 145 00:08:37,640 --> 00:08:40,280 Speaker 1: regular booths and tables and the like for you to 146 00:08:40,480 --> 00:08:44,320 Speaker 1: enjoy as well. When we were lost together moments ago 147 00:08:44,760 --> 00:08:47,000 Speaker 1: we talked with Rob. I asked him a question about 148 00:08:47,440 --> 00:08:50,959 Speaker 1: it's there one year anniversary at this new location here 149 00:08:51,000 --> 00:08:55,360 Speaker 1: in La, about how do you keep things fresh? People 150 00:08:55,400 --> 00:08:58,680 Speaker 1: get distracted super easy these days as it is, and 151 00:08:58,760 --> 00:09:02,520 Speaker 1: probably five times we're distracted here in La. What do 152 00:09:02,559 --> 00:09:05,520 Speaker 1: you do to keep on, you know, top of mind 153 00:09:06,640 --> 00:09:11,559 Speaker 1: about the food and the great experience there at Disconso Restaurant. 154 00:09:12,720 --> 00:09:16,040 Speaker 4: Well, my main thing is is talking to influential people 155 00:09:16,120 --> 00:09:22,000 Speaker 4: like yourself, Neil. That gets the word out into the 156 00:09:22,000 --> 00:09:24,320 Speaker 4: people's heads and keeps them reminded of what we do. 157 00:09:24,480 --> 00:09:27,679 Speaker 4: So I appreciate as you know, oh no. 158 00:09:27,720 --> 00:09:30,439 Speaker 1: My pleasure. It's it's really the easiest thing to do 159 00:09:31,440 --> 00:09:35,280 Speaker 1: is to talk about things that are good totally. You know. 160 00:09:35,400 --> 00:09:37,599 Speaker 1: It's like when you really like something, it's about the 161 00:09:37,640 --> 00:09:39,959 Speaker 1: easiest job in the world to say, hey, you got 162 00:09:40,000 --> 00:09:43,199 Speaker 1: to try this and and to go experience it. 163 00:09:44,240 --> 00:09:46,040 Speaker 4: And that's kind of that's kind of what we do 164 00:09:46,120 --> 00:09:48,920 Speaker 4: with you know, are the way we approach getting the 165 00:09:48,960 --> 00:09:52,400 Speaker 4: word out is essentially that. So we love talking about 166 00:09:52,440 --> 00:09:55,200 Speaker 4: what we do because it is unique. We're very you know, 167 00:09:55,200 --> 00:09:59,640 Speaker 4: we're bringing something unique, not Mexican food that's not unique 168 00:09:59,760 --> 00:10:02,840 Speaker 4: to bringing that southern California, but you know, we're very regional. 169 00:10:02,960 --> 00:10:07,120 Speaker 4: We're inspired by a very specific central West coast part 170 00:10:07,160 --> 00:10:10,600 Speaker 4: of Mexico, the state of Metuacon and bring a lot 171 00:10:10,640 --> 00:10:16,120 Speaker 4: of the very authentic flavors and recipes from that region. 172 00:10:16,640 --> 00:10:18,439 Speaker 4: And you know, and then we're always talking about our 173 00:10:18,559 --> 00:10:22,480 Speaker 4: plancha dining and describing that to people, and so it's 174 00:10:22,480 --> 00:10:24,520 Speaker 4: really fun for us to talk about the unique things 175 00:10:24,559 --> 00:10:27,600 Speaker 4: we're doing. And why we do plancha dining. We're celebrating 176 00:10:27,640 --> 00:10:29,960 Speaker 4: you know, the street food and the street vendor and 177 00:10:30,000 --> 00:10:32,760 Speaker 4: being able to sit there and eat at a table 178 00:10:32,880 --> 00:10:35,640 Speaker 4: while your plancha chef is cooking for you and eating 179 00:10:35,880 --> 00:10:38,040 Speaker 4: right off the grill, and there's nothing like it. So 180 00:10:38,840 --> 00:10:42,720 Speaker 4: having all these great unique items is really what we do. 181 00:10:42,760 --> 00:10:46,079 Speaker 4: We like, we like to tell our story anyone who 182 00:10:46,080 --> 00:10:50,040 Speaker 4: comes to Tequilas you know, we went down to Jalisco 183 00:10:50,160 --> 00:10:54,400 Speaker 4: and picked out our own tequila and you know we 184 00:10:54,400 --> 00:10:55,839 Speaker 4: we have since gone through the bottle, so we need 185 00:10:55,840 --> 00:10:57,840 Speaker 4: to go back. But for us, it's all about the 186 00:10:57,880 --> 00:11:03,080 Speaker 4: story and bringing you know, those those those gems from 187 00:11:03,120 --> 00:11:05,800 Speaker 4: that particular region to our restaurants. 188 00:11:06,360 --> 00:11:13,160 Speaker 1: And you and chef Sergio Lopez, you guys work close 189 00:11:13,200 --> 00:11:17,360 Speaker 1: together as to the flavors and the textures and stuff 190 00:11:17,360 --> 00:11:20,440 Speaker 1: that you want people to experience there. Are you adding 191 00:11:20,480 --> 00:11:23,079 Speaker 1: new things to the menu all the time or is 192 00:11:23,160 --> 00:11:26,319 Speaker 1: something that works in Orange County doesn't work in La 193 00:11:26,440 --> 00:11:27,400 Speaker 1: How do you work that out? 194 00:11:28,320 --> 00:11:28,520 Speaker 3: Yeah? 195 00:11:28,559 --> 00:11:33,240 Speaker 4: There definitely is different interests, different approach to certain dishes 196 00:11:33,280 --> 00:11:37,440 Speaker 4: when it comes to La Orange County, and Sergio is 197 00:11:37,520 --> 00:11:40,319 Speaker 4: great to work with in that aspect, you know, he's 198 00:11:40,520 --> 00:11:43,000 Speaker 4: every time I'm in the building, he's always you know, 199 00:11:43,120 --> 00:11:46,800 Speaker 4: he's a mad scientist concocting something. And you know, we've 200 00:11:46,840 --> 00:11:51,000 Speaker 4: had so many discussions and so many sessions, you know, 201 00:11:51,040 --> 00:11:53,080 Speaker 4: even behind the grill where you know he's cooking for 202 00:11:53,200 --> 00:11:55,760 Speaker 4: us to both understand the kind of direction, you know. 203 00:11:55,880 --> 00:11:59,040 Speaker 4: So we really do want to remain true to the 204 00:11:59,080 --> 00:12:02,880 Speaker 4: authentic recipe of that particular region, but we also want 205 00:12:02,920 --> 00:12:05,840 Speaker 4: to add not only our creativity, but you know, other 206 00:12:06,240 --> 00:12:09,000 Speaker 4: types of cuisine influences. So you know, we have a 207 00:12:09,080 --> 00:12:11,679 Speaker 4: lot of discussions. We meet weekly, and so we do 208 00:12:11,760 --> 00:12:18,520 Speaker 4: specials quite often to keep the you know, the menu 209 00:12:18,760 --> 00:12:23,680 Speaker 4: creative and fresh and you know, keep our guests you know, uh, 210 00:12:23,880 --> 00:12:26,480 Speaker 4: you know, trying new dishes. And of course the plant 211 00:12:26,559 --> 00:12:29,240 Speaker 4: experience really lends itself because it's such this kind of 212 00:12:29,280 --> 00:12:33,800 Speaker 4: intimate experience where we can you know, be creative and 213 00:12:34,000 --> 00:12:37,840 Speaker 4: come up with with with new items to offer, where 214 00:12:37,840 --> 00:12:39,839 Speaker 4: the shots cooking in front of you. So it's it's 215 00:12:39,880 --> 00:12:41,600 Speaker 4: a great relationship and you've got to have that because 216 00:12:41,600 --> 00:12:44,560 Speaker 4: if you don't and you don't understand each other's vision, 217 00:12:45,040 --> 00:12:48,120 Speaker 4: it's really difficult to put that on a plate the 218 00:12:48,200 --> 00:12:48,600 Speaker 4: right way. 219 00:12:49,200 --> 00:12:52,120 Speaker 1: I can only imagine. Hey, I know saturdays are busy 220 00:12:52,200 --> 00:12:55,920 Speaker 1: for you. Can you stick around? All right, start around 221 00:12:55,960 --> 00:13:00,160 Speaker 1: and we'll talk some more. It's the one year anniversary 222 00:13:00,280 --> 00:13:04,240 Speaker 1: of Desconzo Restaurant here in Los Angeles. They have an 223 00:13:04,280 --> 00:13:08,480 Speaker 1: older location in Orange County, but we're lucky to have 224 00:13:08,559 --> 00:13:13,079 Speaker 1: a location here in the Miracle Mile right there on Wilshire, 225 00:13:13,800 --> 00:13:18,400 Speaker 1: right next to right near the the tar pits there, 226 00:13:18,440 --> 00:13:20,679 Speaker 1: so we're real lucky to have it. Really is gorgeous. 227 00:13:20,720 --> 00:13:24,160 Speaker 1: We did my birthday event there last year because I 228 00:13:24,320 --> 00:13:28,920 Speaker 1: just it's a real gem. But man, to keep something 229 00:13:29,000 --> 00:13:31,120 Speaker 1: like this in La, people got to go. It's just 230 00:13:31,320 --> 00:13:34,400 Speaker 1: sizeable and it has great vibes. So we'll talk more 231 00:13:34,400 --> 00:13:37,240 Speaker 1: with rob Ariana when we come back in Desconzo Restaurant 232 00:13:37,280 --> 00:13:40,600 Speaker 1: there on the Miracle Mile. We'll get into the menu. 233 00:13:40,800 --> 00:13:41,640 Speaker 1: So go nowhere. 234 00:13:42,120 --> 00:13:45,640 Speaker 3: You're listening to the Fork Report with Nilsavadra on demand 235 00:13:45,720 --> 00:13:47,679 Speaker 3: from KFI AM six forty. 236 00:13:48,760 --> 00:13:52,480 Speaker 1: Rob Ariano from Desconzo Restaurant here in Los Angeles and 237 00:13:52,520 --> 00:13:56,400 Speaker 1: the Miracle on the Miracle Mile and also in Orange County, 238 00:13:57,160 --> 00:13:59,520 Speaker 1: talk about the one year anniversary of the La location. 239 00:13:59,679 --> 00:14:02,840 Speaker 1: I mean, it went by so quick. It is a 240 00:14:03,040 --> 00:14:06,280 Speaker 1: huge milestone for restaurants. I see a lot of them 241 00:14:06,320 --> 00:14:09,360 Speaker 1: come and go. I know, you know this better than 242 00:14:09,960 --> 00:14:13,600 Speaker 1: most talking about some of the things that you've been 243 00:14:13,640 --> 00:14:18,719 Speaker 1: excited about and that you're bringing to people here in 244 00:14:18,800 --> 00:14:23,520 Speaker 1: Los Angeles. The food obviously goes hand in hand with 245 00:14:23,800 --> 00:14:29,720 Speaker 1: the atmosphere and the ambience. But the food. I love 246 00:14:29,960 --> 00:14:33,040 Speaker 1: the food that you serve at Disconso. It just has 247 00:14:33,160 --> 00:14:39,760 Speaker 1: this bright, fresh the balance of any spices and the 248 00:14:39,760 --> 00:14:44,040 Speaker 1: combination of you know, the great proteins and the veggies 249 00:14:44,080 --> 00:14:47,160 Speaker 1: and the sauces and everything that come together. So well, 250 00:14:47,280 --> 00:14:49,960 Speaker 1: I'm a huge fan. As you know, what are some 251 00:14:50,040 --> 00:14:52,640 Speaker 1: things that you're excited about for people to try when 252 00:14:52,640 --> 00:14:54,880 Speaker 1: they get in there to Disconso restaurant? 253 00:14:56,520 --> 00:14:59,440 Speaker 4: Well, how can I just narrow it down to one thing? 254 00:14:59,560 --> 00:15:03,480 Speaker 4: That's artist part, But I am excited. We have a 255 00:15:03,520 --> 00:15:09,960 Speaker 4: couple of really cool menus coming up. For example, for 256 00:15:10,120 --> 00:15:15,200 Speaker 4: Valentine's Weekend, we are doing Thursday the twelveth through February fifteenth. 257 00:15:15,760 --> 00:15:19,160 Speaker 4: I always wanted to do this. We were doing a 258 00:15:19,200 --> 00:15:24,680 Speaker 4: play on the infamous Mocha at the Dish, which I 259 00:15:24,720 --> 00:15:27,880 Speaker 4: love because I'm a variety type of eater, as I'm 260 00:15:27,920 --> 00:15:29,840 Speaker 4: sure you are. Like you know, I like to have 261 00:15:29,920 --> 00:15:33,960 Speaker 4: variety on my plate, and so we're making a shareable, 262 00:15:34,280 --> 00:15:36,600 Speaker 4: mixed our version of wolke At that we're not putting 263 00:15:36,640 --> 00:15:41,400 Speaker 4: it in the stone, the traditional stone for this particular promotion, 264 00:15:41,640 --> 00:15:44,480 Speaker 4: but it is like our version of it. We're calling 265 00:15:44,520 --> 00:15:47,840 Speaker 4: it our mixedto platter, and you know, comes with grilled shrimp, 266 00:15:48,040 --> 00:15:52,800 Speaker 4: mccardaia sadas and no falas and a variety of different dishes. 267 00:15:52,840 --> 00:15:56,240 Speaker 4: And we're only offering that through the Valentine's weekend. 268 00:15:56,800 --> 00:15:59,080 Speaker 1: Oh that's great. And I love the fact that it's 269 00:15:59,160 --> 00:16:04,400 Speaker 1: not just Valentine's Day because, as you know, God bless 270 00:16:04,440 --> 00:16:07,080 Speaker 1: anybody who wants to go out, but it can be 271 00:16:07,080 --> 00:16:10,360 Speaker 1: a hard day to go. I love when restaurants extend 272 00:16:10,400 --> 00:16:13,720 Speaker 1: that period and give people the option to go, yeah, 273 00:16:13,920 --> 00:16:17,040 Speaker 1: day before, day after, do it whatever it is, to 274 00:16:17,080 --> 00:16:21,440 Speaker 1: spend more time and give the restaurants some breathing room 275 00:16:21,640 --> 00:16:25,440 Speaker 1: as well. Also, you've got you know, anybody doing a 276 00:16:25,440 --> 00:16:28,320 Speaker 1: Super Bowl party or any game or event or anything, 277 00:16:28,400 --> 00:16:31,880 Speaker 1: they you've got a catering line as well. 278 00:16:31,720 --> 00:16:35,480 Speaker 4: Right, absolutely, yeah, Well, and most people don't know because 279 00:16:35,480 --> 00:16:40,000 Speaker 4: we're very experience experiential dying in type of establishment. But 280 00:16:40,080 --> 00:16:42,600 Speaker 4: We do fride a lot of work in our catering 281 00:16:42,640 --> 00:16:45,720 Speaker 4: menu and we're featuring it for the Super Bowl and 282 00:16:45,800 --> 00:16:48,960 Speaker 4: doing a special. So we have these what we call 283 00:16:48,960 --> 00:16:52,000 Speaker 4: our Taco bar trays and it comes with all the 284 00:16:52,040 --> 00:16:55,520 Speaker 4: fixings and you choose your proteins to you know, basically 285 00:16:55,680 --> 00:16:59,840 Speaker 4: ready to go buffet tray. And with each one you 286 00:16:59,840 --> 00:17:05,239 Speaker 4: purchase for a group of ten, they come in, you know, 287 00:17:05,840 --> 00:17:08,480 Speaker 4: trays that serve ten gas. For each of those you purchase. 288 00:17:08,680 --> 00:17:12,480 Speaker 4: We're actually throwing in in the lote asado tray, which 289 00:17:12,520 --> 00:17:15,080 Speaker 4: is one of our most popular dishes. Are a lote 290 00:17:15,200 --> 00:17:18,960 Speaker 4: is off the It's very flavorful and it's a whole 291 00:17:19,000 --> 00:17:21,800 Speaker 4: tray for ten people. You get that complimentary if you 292 00:17:21,800 --> 00:17:25,320 Speaker 4: get a taco dish for Super Bowl Sunday, for the 293 00:17:25,359 --> 00:17:27,080 Speaker 4: big game, you know. So it's kind of a fun 294 00:17:27,160 --> 00:17:29,760 Speaker 4: promotion that we're doing and people already getting pretty excited 295 00:17:29,760 --> 00:17:30,159 Speaker 4: about it. 296 00:17:30,560 --> 00:17:35,600 Speaker 1: No, that sounds fantastic. And that's for both locations in 297 00:17:35,920 --> 00:17:37,400 Speaker 1: one in Orange County and the one here in. 298 00:17:37,440 --> 00:17:40,040 Speaker 4: La correct Yes, both participating. 299 00:17:40,960 --> 00:17:46,679 Speaker 1: Excellent. So what's the in Los Angeles, what's the the 300 00:17:48,000 --> 00:17:50,920 Speaker 1: the item the dish that's moving the most, and what's 301 00:17:50,960 --> 00:17:53,080 Speaker 1: the one that moves the most in Orange County. If 302 00:17:53,080 --> 00:17:55,280 Speaker 1: you know, you know. 303 00:17:55,800 --> 00:18:01,560 Speaker 4: It's it's all always seems to really go drive towards 304 00:18:01,640 --> 00:18:06,359 Speaker 4: our steak dishes. So our carneasada is just, I mean, 305 00:18:06,480 --> 00:18:11,320 Speaker 4: so flavorful and juicy and people it's a from a 306 00:18:11,359 --> 00:18:13,680 Speaker 4: you know, a number standpoint. It is definitely our most 307 00:18:13,800 --> 00:18:17,119 Speaker 4: ordered dish dish at both locations, whether it's in our 308 00:18:17,160 --> 00:18:20,920 Speaker 4: taco or our carneada dish. And then on the plancha, 309 00:18:21,440 --> 00:18:25,480 Speaker 4: we have a ribi that people just love and that's 310 00:18:25,960 --> 00:18:28,480 Speaker 4: something that gets ordered a lot. But when it comes 311 00:18:28,480 --> 00:18:30,959 Speaker 4: to more of our unique items, like something that's super 312 00:18:31,000 --> 00:18:36,040 Speaker 4: popular is like our lote sado or our which I 313 00:18:36,080 --> 00:18:39,240 Speaker 4: think is one of our best dishes. We it's our 314 00:18:39,320 --> 00:18:43,080 Speaker 4: play on a chili riano. It's a ryano taco and 315 00:18:43,119 --> 00:18:45,800 Speaker 4: it's not deep fried. It's grilled on the flat top, 316 00:18:45,920 --> 00:18:49,400 Speaker 4: since that's really our main specialty. Most dishes are champions 317 00:18:49,400 --> 00:18:53,200 Speaker 4: from the flat top which he stuffed in and a 318 00:18:53,320 --> 00:18:56,560 Speaker 4: variety of vegetables and then wrapped in a tortilla. It's 319 00:18:56,560 --> 00:18:59,640 Speaker 4: an incredible taco and it's one of our most popular. 320 00:18:59,680 --> 00:19:02,680 Speaker 4: People come from all over come back just to get 321 00:19:02,680 --> 00:19:03,240 Speaker 4: that taco. 322 00:19:04,400 --> 00:19:08,320 Speaker 1: You know, I'm a big fan, and you mentioned this. Yes, 323 00:19:08,400 --> 00:19:14,600 Speaker 1: you're known for experiential dining, from the gorgeous interior to 324 00:19:14,680 --> 00:19:18,600 Speaker 1: the attitude of the people that work there. They just 325 00:19:18,920 --> 00:19:20,520 Speaker 1: you can tell they want to be there. They have 326 00:19:20,560 --> 00:19:23,960 Speaker 1: the right attitude. But the layers of experience as well. 327 00:19:24,119 --> 00:19:25,920 Speaker 1: You don't have to break the bank if you want 328 00:19:25,920 --> 00:19:29,040 Speaker 1: to just sit down and have a great meal. But 329 00:19:29,160 --> 00:19:35,960 Speaker 1: there's also private dining there. You have a private spirit 330 00:19:36,040 --> 00:19:41,679 Speaker 1: Locker club membership, you have events tell us about. As 331 00:19:41,720 --> 00:19:43,200 Speaker 1: a matter of fact, you know what, can I pull 332 00:19:43,240 --> 00:19:44,280 Speaker 1: you over one more segment? 333 00:19:45,040 --> 00:19:45,240 Speaker 4: Yeah? 334 00:19:45,280 --> 00:19:48,600 Speaker 1: Absolutely, Okay, so hang tight, we'll get some news here 335 00:19:49,200 --> 00:19:51,639 Speaker 1: and then we'll come back and go over those the 336 00:19:51,720 --> 00:19:56,920 Speaker 1: extended I'll call them the extended experience of Disconso Restaurant. 337 00:19:57,000 --> 00:19:58,440 Speaker 1: So if you want to find out more on your 338 00:19:58,440 --> 00:20:03,080 Speaker 1: own as well, go to Disconso Restaurant La dot com. 339 00:20:03,160 --> 00:20:06,840 Speaker 1: Disconso Restaurant La dot com. You also can just go 340 00:20:06,840 --> 00:20:09,320 Speaker 1: to Desconzo Restaurant dot com. I think that takes you, 341 00:20:09,359 --> 00:20:10,960 Speaker 1: and then you can split off to whether you want 342 00:20:10,960 --> 00:20:14,200 Speaker 1: to know about Orange County or the LA location, which 343 00:20:14,240 --> 00:20:18,399 Speaker 1: is on the Miracle Mile right near the tar Pits. 344 00:20:18,400 --> 00:20:22,920 Speaker 1: It's great location wise, because you can go to museums. 345 00:20:23,040 --> 00:20:25,520 Speaker 1: You could you know, whether it's the Peterson, whether it's 346 00:20:25,840 --> 00:20:30,280 Speaker 1: you know, Moco, whether it's the Tar Pit, whether you're 347 00:20:30,320 --> 00:20:33,240 Speaker 1: going to hang out and do some shopping for the 348 00:20:33,359 --> 00:20:35,560 Speaker 1: day there at the Grove or whatever. There's a lot 349 00:20:35,600 --> 00:20:37,720 Speaker 1: to do. Even if you're from Orange County, want to 350 00:20:37,720 --> 00:20:39,840 Speaker 1: come out here for a day of shopping and checking 351 00:20:39,880 --> 00:20:43,159 Speaker 1: out museums and then have a special dinner or something. 352 00:20:43,800 --> 00:20:46,600 Speaker 1: It's just a perfect location for all of those things. 353 00:20:47,240 --> 00:20:49,960 Speaker 1: So check that out as well. We'll come back and 354 00:20:50,000 --> 00:20:53,680 Speaker 1: doctor Rob some more from Disconso Restaurant here in La 355 00:20:53,840 --> 00:20:56,959 Speaker 1: celebrating their one year anniversary, and then of course in 356 00:20:57,359 --> 00:20:59,840 Speaker 1: Orange County as well, So go know where. 357 00:21:00,640 --> 00:21:03,639 Speaker 3: You're listening to The Fork Report with Nil Savadra on 358 00:21:03,760 --> 00:21:06,240 Speaker 3: demand from KFI AM six forty. 359 00:21:07,960 --> 00:21:10,000 Speaker 1: I am your well fed host, Neil Savadra. How do 360 00:21:10,040 --> 00:21:14,160 Speaker 1: you do' a reminder for you to hang out on 361 00:21:14,960 --> 00:21:17,360 Speaker 1: social media? I would love for you to hang out 362 00:21:17,359 --> 00:21:20,439 Speaker 1: with me their Fork Reporter at fork Reporter is the 363 00:21:20,440 --> 00:21:22,399 Speaker 1: one for the program and some bunch of stuff that 364 00:21:22,400 --> 00:21:25,000 Speaker 1: I do hear, and then my newest one is for 365 00:21:25,160 --> 00:21:28,040 Speaker 1: my creative outlets. You know, So whatever you do, and 366 00:21:28,080 --> 00:21:30,200 Speaker 1: I'll follow you if you If you are an artist 367 00:21:30,359 --> 00:21:33,080 Speaker 1: or something like that and you share your stuff on 368 00:21:33,200 --> 00:21:35,199 Speaker 1: your Instagram, I want to see it too because I 369 00:21:35,200 --> 00:21:37,800 Speaker 1: get inspired by people. And if you just like seeing 370 00:21:38,000 --> 00:21:42,160 Speaker 1: really cool things, you can follow me at Savco Industries. 371 00:21:42,840 --> 00:21:49,120 Speaker 1: Savco Industries on Instagram saa v COO Industries, and I'm 372 00:21:49,160 --> 00:21:52,040 Speaker 1: thinking a toy in with starting a YouTube channel just 373 00:21:52,960 --> 00:21:54,720 Speaker 1: to help people be creative, to show some of the 374 00:21:54,760 --> 00:21:58,200 Speaker 1: stuff that I do, tips and tricks with different materials 375 00:21:58,520 --> 00:22:02,120 Speaker 1: and paints and all kinds of things. So you can 376 00:22:02,119 --> 00:22:07,120 Speaker 1: find out more their Savco Industries on Instagram. All right, 377 00:22:07,480 --> 00:22:12,399 Speaker 1: talking to my buddy Rob from Desconzo Restaurant in Orange 378 00:22:12,440 --> 00:22:15,480 Speaker 1: County and here in Los Angeles. We're celebrating the one 379 00:22:15,520 --> 00:22:19,639 Speaker 1: year anniversary of the location. Here in LA. It's on 380 00:22:19,720 --> 00:22:23,960 Speaker 1: the Miracle Mile there on Wilshure It is right by 381 00:22:24,760 --> 00:22:27,200 Speaker 1: the tar Pits. If you want to find out more, 382 00:22:27,359 --> 00:22:32,680 Speaker 1: very easy, you just go to Disconso Restaurant LA dot com. 383 00:22:32,760 --> 00:22:36,000 Speaker 1: Disconso Restaurant LA dot com and you find out about 384 00:22:36,000 --> 00:22:38,919 Speaker 1: their Orange County location as well, but you check out 385 00:22:38,960 --> 00:22:44,600 Speaker 1: their menus everything, get reservations. The Plancha Dining experience. But 386 00:22:44,680 --> 00:22:46,600 Speaker 1: you've got so much going on there, rob like the 387 00:22:46,640 --> 00:22:50,160 Speaker 1: private dining, You've got the club there, the Spirit Club, 388 00:22:50,240 --> 00:22:54,040 Speaker 1: You've got events and things. Walk us through some of 389 00:22:54,080 --> 00:22:58,520 Speaker 1: the extra offerings there at Disconso restaurant. So people, you know, no, 390 00:22:58,680 --> 00:23:02,080 Speaker 1: maybe they have a business right there in Wilshure or 391 00:23:02,560 --> 00:23:04,800 Speaker 1: nearby and they're going to they want to have a 392 00:23:04,840 --> 00:23:09,520 Speaker 1: meeting or a private room or there's you know, people 393 00:23:09,560 --> 00:23:12,639 Speaker 1: who want to use that Spirit loves the different tequilas, 394 00:23:12,720 --> 00:23:17,360 Speaker 1: whatever it is. How do they learn more about these offerings? 395 00:23:17,640 --> 00:23:20,639 Speaker 4: For sure? Well, obviously our website has all the information. 396 00:23:20,880 --> 00:23:25,000 Speaker 4: And one of the experiences that I definitely wanted to 397 00:23:25,040 --> 00:23:28,480 Speaker 4: point out, which encompasses a few things you just mentioned, 398 00:23:29,119 --> 00:23:32,680 Speaker 4: is our Pravada Room. It's our plant of Pravada room. 399 00:23:32,720 --> 00:23:34,920 Speaker 4: So we have a plant of grill in a private 400 00:23:35,040 --> 00:23:39,119 Speaker 4: room that has a grill that can hold up to 401 00:23:39,200 --> 00:23:43,360 Speaker 4: ten guests. The room is bigger and have smaller receptions, 402 00:23:43,960 --> 00:23:47,760 Speaker 4: but the grill itself is set up similar to a 403 00:23:47,960 --> 00:23:51,880 Speaker 4: chef's table experience, but the kitchen is in the chef 404 00:23:51,920 --> 00:23:54,320 Speaker 4: table room. The chef comes in there gives you a 405 00:23:54,400 --> 00:23:58,480 Speaker 4: private experience. It's very cool and becoming very popular, which 406 00:23:58,520 --> 00:24:01,560 Speaker 4: is great. It's really starting to catch on and so 407 00:24:01,880 --> 00:24:05,199 Speaker 4: encourage you know, people to look into it for reservations 408 00:24:05,640 --> 00:24:08,440 Speaker 4: for that you know, special occasion or just a you know, 409 00:24:08,480 --> 00:24:11,280 Speaker 4: a fun night out, maybe a business dinner, a birthday 410 00:24:11,280 --> 00:24:14,119 Speaker 4: of course, and one of the cool things we do 411 00:24:14,240 --> 00:24:17,280 Speaker 4: in there. We do have our standard Plunch of Provada experience, 412 00:24:17,320 --> 00:24:21,040 Speaker 4: which is got a few extra bells and whistles from 413 00:24:21,080 --> 00:24:26,040 Speaker 4: our standard plunch of dining experience, but we also have 414 00:24:26,480 --> 00:24:30,680 Speaker 4: our Confianza, and the con Fianza is great. As you know, 415 00:24:30,760 --> 00:24:35,320 Speaker 4: Copianza means trust, similar to Omacassei, sort of our version 416 00:24:35,400 --> 00:24:39,320 Speaker 4: of an Omacasei dining experience where our head chef actually 417 00:24:39,720 --> 00:24:45,280 Speaker 4: cooks a uh, you know, a seven course menu that 418 00:24:45,520 --> 00:24:50,800 Speaker 4: is catered specifically to the guests recommendations and things that 419 00:24:50,840 --> 00:24:54,639 Speaker 4: they love, and he puts together a dining experience that 420 00:24:55,200 --> 00:24:58,040 Speaker 4: exclusive for you. And you know, we've been having a 421 00:24:58,080 --> 00:24:59,800 Speaker 4: lot of fun with those and Chef's been having a 422 00:24:59,800 --> 00:25:02,919 Speaker 4: lot fun with those experiences. And then of course our 423 00:25:02,960 --> 00:25:06,000 Speaker 4: Caseettle Club, which is our spirit club, is also the 424 00:25:06,040 --> 00:25:08,040 Speaker 4: lockers are also located in that room, so its a 425 00:25:08,040 --> 00:25:10,680 Speaker 4: really special place. It's got a lot of you know, uh, 426 00:25:10,960 --> 00:25:15,880 Speaker 4: just fun, customizable elements for any type of occasion, and 427 00:25:16,119 --> 00:25:19,280 Speaker 4: we really encourage people to to book that and it's 428 00:25:19,320 --> 00:25:21,199 Speaker 4: it's getting booked up, you've got to jump on it. 429 00:25:21,840 --> 00:25:24,520 Speaker 1: So as far as the private experience of the planche, 430 00:25:24,640 --> 00:25:27,680 Speaker 1: is that a per person or per head type uh, 431 00:25:28,040 --> 00:25:31,760 Speaker 1: you know, prefixed situation or is there a range of cost? 432 00:25:32,160 --> 00:25:33,040 Speaker 1: How does that work out? 433 00:25:33,800 --> 00:25:36,800 Speaker 4: It's a range so well. For the comfiond experiences, there's 434 00:25:36,800 --> 00:25:40,600 Speaker 4: a one set price, but our Stancha dining experience is 435 00:25:40,640 --> 00:25:44,760 Speaker 4: a range based on what protein you order and you 436 00:25:44,880 --> 00:25:48,840 Speaker 4: have choices in the other courses of options to choose from, 437 00:25:48,840 --> 00:25:52,479 Speaker 4: but the price really does come from that protein. So 438 00:25:52,520 --> 00:25:57,480 Speaker 4: anywhere from you know, a are just our traditional carnisada 439 00:25:57,600 --> 00:26:00,800 Speaker 4: to a rabbi, obviously there's there's a range there that 440 00:26:00,920 --> 00:26:01,840 Speaker 4: indicates your price. 441 00:26:02,680 --> 00:26:05,040 Speaker 1: Wow, that's so great, you know. And the cool thing 442 00:26:05,200 --> 00:26:10,000 Speaker 1: is Rob is you're out thinking these things before you 443 00:26:10,160 --> 00:26:14,280 Speaker 1: even build out the location. So you're thinking about the 444 00:26:14,320 --> 00:26:18,000 Speaker 1: different experiences that people can have there at Disconso Restaurant 445 00:26:18,000 --> 00:26:21,800 Speaker 1: And I dig that again. Disconzo Restaurant La dot com. 446 00:26:21,880 --> 00:26:25,920 Speaker 1: Disconso Restaurant La dot com on the Miracle Mile, great 447 00:26:25,920 --> 00:26:30,560 Speaker 1: place to have a cocktail, fantastic place to have food, 448 00:26:30,920 --> 00:26:34,520 Speaker 1: going with friends there, It's kind of hard to explain 449 00:26:34,600 --> 00:26:37,919 Speaker 1: every different vibe because the rooms are the way they're 450 00:26:38,200 --> 00:26:41,000 Speaker 1: kind of laid out. You can have different experiences depending 451 00:26:41,000 --> 00:26:44,040 Speaker 1: on what your mood is. So check it out, go 452 00:26:44,200 --> 00:26:47,160 Speaker 1: and ask, go in and ask questions if you want. 453 00:26:47,720 --> 00:26:50,280 Speaker 1: But really, a great, great location. 454 00:26:50,640 --> 00:26:54,240 Speaker 4: What's that We encourage it. We love inquisitive people and 455 00:26:54,280 --> 00:26:56,119 Speaker 4: want to talk about what we're doing in our food 456 00:26:56,160 --> 00:27:00,080 Speaker 4: and what we offer. So please, yeah, it's. 457 00:27:00,000 --> 00:27:01,879 Speaker 1: It's not something you're really going to. You kind of 458 00:27:01,920 --> 00:27:03,960 Speaker 1: have to take it in. I mean, I'm used to 459 00:27:04,400 --> 00:27:08,320 Speaker 1: all kinds of different places, and I was pretty overwhelmed 460 00:27:08,359 --> 00:27:10,879 Speaker 1: by walking into the LA location and just kind of 461 00:27:10,880 --> 00:27:14,120 Speaker 1: taking in the different vibes and how much I experienced 462 00:27:14,160 --> 00:27:17,080 Speaker 1: just by moving another ten feet in this direction or 463 00:27:17,119 --> 00:27:20,960 Speaker 1: that direction. So I applaud you brother. You know, I'm 464 00:27:21,040 --> 00:27:23,800 Speaker 1: rooting for you on the sidelines all the time. I 465 00:27:23,840 --> 00:27:26,480 Speaker 1: think you're a great guy. You have a great team there, 466 00:27:26,560 --> 00:27:29,600 Speaker 1: and I'm thrilled that you experienced and got to celebrate 467 00:27:29,640 --> 00:27:32,520 Speaker 1: your one year anniversary in LA that's huge, and that 468 00:27:32,560 --> 00:27:35,600 Speaker 1: you continued the success in the twenty twenty six. 469 00:27:35,640 --> 00:27:39,359 Speaker 4: Here sounds good, Neil, I always appreciate you. Thank you 470 00:27:39,400 --> 00:27:39,840 Speaker 4: so much. 471 00:27:40,080 --> 00:27:43,119 Speaker 1: All right, buddy, have a wonderful Saturday. We'll talk again soon. 472 00:27:43,520 --> 00:27:47,880 Speaker 1: Of course. That is our friend Rob Ariotto from Desconso Restaurant, 473 00:27:47,920 --> 00:27:50,879 Speaker 1: both in Orange County and just celebrating their one year 474 00:27:50,880 --> 00:27:52,960 Speaker 1: anniversary here in LA. And I'm thrilled to hear that. 475 00:27:53,320 --> 00:27:55,480 Speaker 1: This is someone who's in it for the long haul 476 00:27:55,640 --> 00:27:58,399 Speaker 1: and didn't like, go, hey, we're going to light this fire. 477 00:27:58,440 --> 00:28:00,920 Speaker 1: It's going to start immediately and every it's This is 478 00:28:00,960 --> 00:28:03,000 Speaker 1: someone who says, we believe in this, we believe in 479 00:28:03,160 --> 00:28:04,359 Speaker 1: La and we want to be a part of the 480 00:28:04,440 --> 00:28:07,879 Speaker 1: landscape and the people. So this is one of the 481 00:28:07,880 --> 00:28:11,480 Speaker 1: places we root for all the time. Go celebrate there, goes, 482 00:28:11,880 --> 00:28:14,480 Speaker 1: Tell them you heard it here. They're not a sponsor 483 00:28:14,520 --> 00:28:16,600 Speaker 1: or anything like that. They've just been good, good friends 484 00:28:16,600 --> 00:28:18,760 Speaker 1: to the show for a long time and we're rooting 485 00:28:18,800 --> 00:28:20,760 Speaker 1: for them. All right, stick around. More to come on 486 00:28:20,840 --> 00:28:23,760 Speaker 1: The Fork Report. I'm Neil Savadra. This is KFI heard 487 00:28:23,800 --> 00:28:28,359 Speaker 1: everywhere on the iHeartRadio app. You've been listening to the 488 00:28:28,400 --> 00:28:31,000 Speaker 1: Fork Report. You can always hear us live on KFI 489 00:28:31,119 --> 00:28:34,080 Speaker 1: AM six forty two to five pm on Saturday, and 490 00:28:34,320 --> 00:28:37,320 Speaker 1: anytime on demand on the iHeartRadio app.