1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savidra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty The four Report on demand on the iHeartRadio app. 3 00:00:21,920 --> 00:00:25,880 Speaker 1: Let me teach you had it. Let me teach you 4 00:00:25,960 --> 00:00:34,640 Speaker 1: had it, Adam Marron Nathan, Let me teach you had it. 5 00:00:34,640 --> 00:00:38,760 Speaker 1: It's it's a calling marriage. Let me teach you how 6 00:00:38,800 --> 00:00:45,640 Speaker 1: to Let me teach you Goodbye. Six forty live everywhere 7 00:00:45,680 --> 00:00:48,320 Speaker 1: on the iHeartRadio app. Hey everybody, it's The Four Report, 8 00:00:48,320 --> 00:00:51,159 Speaker 1: all Things food, beverage and beyond. I am your well 9 00:00:51,200 --> 00:00:54,000 Speaker 1: fed host, Neil Savedra. How do you do? Thanks for 10 00:00:54,000 --> 00:00:57,320 Speaker 1: hanging out with us on this gorgeous it's just so 11 00:00:57,480 --> 00:01:01,720 Speaker 1: beautiful out today Saturday afternoon. Don't forget You've got Tim 12 00:01:01,760 --> 00:01:05,560 Speaker 1: Conway Junior coming up with The Crest Report at five o'clock, 13 00:01:05,600 --> 00:01:09,160 Speaker 1: and then at six o'clock you've got Saturdays with Tiffany Hobbes, 14 00:01:09,600 --> 00:01:11,760 Speaker 1: and then after that you got Michael Munks. So go 15 00:01:12,680 --> 00:01:16,759 Speaker 1: know where stick around right here. Also want to invite 16 00:01:16,800 --> 00:01:18,959 Speaker 1: you to hang out with me on social media. I 17 00:01:18,959 --> 00:01:21,920 Speaker 1: would love that. If you don't already, you can on 18 00:01:22,000 --> 00:01:24,960 Speaker 1: the food side of things, you can find me at 19 00:01:25,200 --> 00:01:28,680 Speaker 1: Fork Reporter. At Fork Reporter is where you can find 20 00:01:28,720 --> 00:01:32,240 Speaker 1: me and that has food memes and food stuffs and 21 00:01:32,319 --> 00:01:35,080 Speaker 1: some life stuff things like that on there. And then 22 00:01:35,200 --> 00:01:40,280 Speaker 1: my newest Instagram account is about my creativity, whether it's building, 23 00:01:40,360 --> 00:01:45,000 Speaker 1: making things, my love of movie props, the art, all 24 00:01:45,080 --> 00:01:47,200 Speaker 1: kinds of things. So if you like those things, or 25 00:01:47,240 --> 00:01:50,520 Speaker 1: you work with your hands, or photographer or a musician, 26 00:01:50,600 --> 00:01:53,280 Speaker 1: or just like people like that being around them and 27 00:01:53,320 --> 00:01:56,240 Speaker 1: looking at eat things, you can follow me on my 28 00:01:56,280 --> 00:02:02,000 Speaker 1: other Instagram, which is Savco Industries Savco Industries SAA v 29 00:02:03,320 --> 00:02:09,560 Speaker 1: COO Industries, and I'm going to be starting a YouTube 30 00:02:09,639 --> 00:02:14,480 Speaker 1: channel soon that is just about creative stuff, so that'll 31 00:02:14,480 --> 00:02:17,160 Speaker 1: help you stick with that and just you know, talking 32 00:02:17,200 --> 00:02:23,000 Speaker 1: about tools, usage of for tools, paints, glues, everything, making stuff, 33 00:02:23,000 --> 00:02:27,480 Speaker 1: all kinds of stuff. So that's its Savco Industries on Instagram. 34 00:02:27,520 --> 00:02:29,280 Speaker 1: All right, we're going to bring a buddy of mine back. 35 00:02:29,400 --> 00:02:33,400 Speaker 1: You've you've heard them on the show before, and of 36 00:02:33,400 --> 00:02:37,120 Speaker 1: course we've broadcast there from his Los Angeles location of 37 00:02:37,160 --> 00:02:41,120 Speaker 1: Disconso restaurant. Rob Ariano is with us. 38 00:02:41,120 --> 00:02:43,800 Speaker 2: How you doing, Rob, I'm doing all right, Neil. How 39 00:02:43,800 --> 00:02:44,800 Speaker 2: are you talk to you? 40 00:02:45,160 --> 00:02:47,839 Speaker 1: Quite good? Always good to hear your voice. You are 41 00:02:48,440 --> 00:02:52,720 Speaker 1: celebrating your one year anniversary of the Los Angeles location 42 00:02:53,720 --> 00:02:56,560 Speaker 1: in the Miracle Mile there right next to the tar 43 00:02:56,639 --> 00:03:01,760 Speaker 1: pits on Wiltshire. So Congress, thank you. 44 00:03:01,960 --> 00:03:05,640 Speaker 2: Yeah, the one year the milestones of milestones in the 45 00:03:05,720 --> 00:03:10,440 Speaker 2: restaurant industry. So we're pretty proud. And you missed a 46 00:03:10,440 --> 00:03:11,800 Speaker 2: good party. It was amazing. 47 00:03:12,280 --> 00:03:15,280 Speaker 1: I have no doubt, my friend. I love the food 48 00:03:15,480 --> 00:03:19,640 Speaker 1: I've made. You know no secret of you know, my 49 00:03:19,720 --> 00:03:21,919 Speaker 1: love for you as a human. You're a good guy. 50 00:03:22,040 --> 00:03:24,240 Speaker 1: You care about the people that work with you and 51 00:03:24,320 --> 00:03:28,280 Speaker 1: partner with you. You care about your heritage and your 52 00:03:28,320 --> 00:03:31,560 Speaker 1: love for Michoa Khan and the food that comes from 53 00:03:32,200 --> 00:03:35,760 Speaker 1: that and other regions of Mexico. And you do a 54 00:03:35,760 --> 00:03:38,480 Speaker 1: great job. I mean you really are looking to make 55 00:03:38,520 --> 00:03:44,000 Speaker 1: a special location. And the one in Los Angeles and 56 00:03:44,080 --> 00:03:47,320 Speaker 1: the one in Orange County both state that. So one 57 00:03:47,400 --> 00:03:52,000 Speaker 1: year the state the state of the steak, if it were. 58 00:03:52,840 --> 00:03:53,680 Speaker 1: How's things going? 59 00:03:55,000 --> 00:03:57,760 Speaker 2: Things are great, Things are great, and you know, it 60 00:03:57,760 --> 00:04:00,320 Speaker 2: just keeps getting better, which is always good in our industry. 61 00:04:00,360 --> 00:04:04,320 Speaker 2: That's your biggest you know kind of metric is is 62 00:04:04,400 --> 00:04:07,960 Speaker 2: going in a positive direction. Right, So the year's been 63 00:04:07,960 --> 00:04:11,200 Speaker 2: great in that sense and really happy. We did some 64 00:04:11,280 --> 00:04:13,880 Speaker 2: really cool stuff. On our one year, we turned our 65 00:04:13,880 --> 00:04:19,119 Speaker 2: plante room, which obviously you're familiar, has the the flack 66 00:04:19,160 --> 00:04:23,240 Speaker 2: girl setups and typically where we do a multi course 67 00:04:23,279 --> 00:04:24,800 Speaker 2: meal where we cook in front of you at the 68 00:04:24,800 --> 00:04:27,200 Speaker 2: plant of grills. On this particular night, it was great. 69 00:04:27,640 --> 00:04:31,000 Speaker 2: We turned it into walk up taco stands, put four 70 00:04:31,120 --> 00:04:34,280 Speaker 2: chefs behind all four plantch of grills, and each grill 71 00:04:34,520 --> 00:04:37,880 Speaker 2: had different unique tacos, and we even went off our 72 00:04:37,960 --> 00:04:41,520 Speaker 2: menu and pulled in proteins like lingua and suadero, and 73 00:04:41,960 --> 00:04:44,760 Speaker 2: it was really good. People raved about it, all right. 74 00:04:44,880 --> 00:04:47,760 Speaker 1: They had their tongues wagging about the languid, did. 75 00:04:47,600 --> 00:04:51,719 Speaker 2: They You know, it's usually one of those like people 76 00:04:51,760 --> 00:04:55,320 Speaker 2: are that's a good one. I like that, but they're hesitant. 77 00:04:55,440 --> 00:04:58,520 Speaker 2: But once I was a dishing amount and you know, 78 00:04:58,560 --> 00:05:00,719 Speaker 2: getting people to eat because once you eat that, you 79 00:05:00,800 --> 00:05:04,000 Speaker 2: realize tongue is a tasty protein done right. 80 00:05:04,440 --> 00:05:07,360 Speaker 1: Yes, the protein that tastes back it is uh. It 81 00:05:07,440 --> 00:05:14,640 Speaker 1: is such a great uh meat and uh it is 82 00:05:14,680 --> 00:05:16,720 Speaker 1: one of those things that yeah, you get in your 83 00:05:16,760 --> 00:05:19,400 Speaker 1: you can get in your head about but in tacos 84 00:05:19,480 --> 00:05:22,200 Speaker 1: is a great way to have it, a great way 85 00:05:22,279 --> 00:05:24,360 Speaker 1: for it to be your first taste of it. 86 00:05:24,480 --> 00:05:27,279 Speaker 2: I think, uh, it makes it a little more impress agree, 87 00:05:27,360 --> 00:05:31,120 Speaker 2: because because it's nice, you know, to have it, it 88 00:05:31,160 --> 00:05:33,520 Speaker 2: comes much better when it's accompanied in your bite, you know, 89 00:05:33,800 --> 00:05:36,960 Speaker 2: just dis filinga by itself. You know, it does have 90 00:05:37,040 --> 00:05:40,640 Speaker 2: its kind of gamy components, but it with you know, 91 00:05:40,720 --> 00:05:44,320 Speaker 2: obviously season riding with you know, things mixed into our 92 00:05:44,360 --> 00:05:47,599 Speaker 2: taco that we I mean, it's the flavors, compliment and 93 00:05:47,600 --> 00:05:48,559 Speaker 2: and go so a lot together. 94 00:05:49,160 --> 00:05:51,080 Speaker 1: Yeah, and you know, and I'm a big fan of 95 00:05:51,360 --> 00:05:54,239 Speaker 1: using the whole animal as most as much she can. 96 00:05:55,000 --> 00:05:57,800 Speaker 1: Uh yeah, you know, in the situation to be able 97 00:05:57,800 --> 00:06:00,800 Speaker 1: to use the whole animal is kind of a an honor, 98 00:06:01,000 --> 00:06:05,000 Speaker 1: if you will, to the animal's life itself. But I 99 00:06:05,040 --> 00:06:08,920 Speaker 1: think that's always great. Plus, I think understanding different cultures 100 00:06:08,960 --> 00:06:11,560 Speaker 1: and the different foods, it's very easy here in the 101 00:06:11,680 --> 00:06:16,520 Speaker 1: United States. We're incredibly blessed to have such a mixture 102 00:06:16,640 --> 00:06:20,800 Speaker 1: of cultures and foods. But sometimes it's very easy to 103 00:06:22,400 --> 00:06:25,359 Speaker 1: you know, culture shame. Certainly, it's like you eat what 104 00:06:26,200 --> 00:06:28,559 Speaker 1: and it's kind of it's kind it's kind of hard 105 00:06:29,520 --> 00:06:32,159 Speaker 1: not to do that sometimes. But it's also important to 106 00:06:32,160 --> 00:06:34,320 Speaker 1: to learn a new tastes and the like, and it's 107 00:06:34,360 --> 00:06:38,120 Speaker 1: it's cool that you bring that to your guests that 108 00:06:38,160 --> 00:06:41,440 Speaker 1: come in. Uh. Being around a year, like you said, 109 00:06:41,560 --> 00:06:44,760 Speaker 1: is no small task. I mean that's four times longer 110 00:06:44,800 --> 00:06:48,960 Speaker 1: than most marriages in Hollywood. So to have a restaurant, 111 00:06:49,920 --> 00:06:55,200 Speaker 1: you know, that's that's a big mark of Uh. That's 112 00:06:55,200 --> 00:06:58,760 Speaker 1: the first success you need, uh in in restaurant. And 113 00:06:59,160 --> 00:07:01,760 Speaker 1: UH what are you doing to get continue to get 114 00:07:01,760 --> 00:07:04,039 Speaker 1: the word out or you know, hold on, We're going 115 00:07:04,120 --> 00:07:05,680 Speaker 1: to come back and want you to answer this about 116 00:07:05,680 --> 00:07:07,719 Speaker 1: what you're doing to get the word out and remind 117 00:07:07,839 --> 00:07:11,920 Speaker 1: people because la forgets easy. They move on to whatever 118 00:07:11,920 --> 00:07:14,480 Speaker 1: the next new thing is. And we'll talk a little 119 00:07:14,480 --> 00:07:18,720 Speaker 1: bit about that. The menu items. You're excited about, catering 120 00:07:18,800 --> 00:07:20,920 Speaker 1: of course, and if anybody wants to do parties there, 121 00:07:21,680 --> 00:07:24,480 Speaker 1: you've got special rooms and the like. But I know 122 00:07:24,560 --> 00:07:26,920 Speaker 1: there's big games coming up and all those things. If 123 00:07:26,920 --> 00:07:31,480 Speaker 1: people want takeout or food to go or what have you, 124 00:07:31,520 --> 00:07:34,480 Speaker 1: we'll talk about that as well with Rob Ariano from 125 00:07:34,600 --> 00:07:41,480 Speaker 1: Disconso Restaurant, both in Orange County and here in the 126 00:07:41,720 --> 00:07:45,280 Speaker 1: Miracle Mile there on Wilshire here in Los Angeles, So 127 00:07:45,320 --> 00:07:46,640 Speaker 1: go know where. 128 00:07:47,040 --> 00:07:50,000 Speaker 3: You're listening to the Fork Report with Nil Savedra on 129 00:07:50,120 --> 00:07:52,600 Speaker 3: demand from KFI AM six forty. 130 00:07:54,560 --> 00:07:57,880 Speaker 1: Right now on the phone with us is by Buddy 131 00:07:57,960 --> 00:08:02,000 Speaker 1: rob Ariano from Disconzo Restaurant, two locations, one in Orange 132 00:08:02,000 --> 00:08:05,680 Speaker 1: County there in Costa Mesa and then the one here 133 00:08:05,760 --> 00:08:10,400 Speaker 1: in the Miracle Mile right next to the tarpits there, 134 00:08:10,440 --> 00:08:16,440 Speaker 1: so easy to find, gorgeous location, you know, brick and mortar, 135 00:08:16,600 --> 00:08:23,400 Speaker 1: truly across the board, a stunning display of bottle the 136 00:08:23,400 --> 00:08:26,640 Speaker 1: bottles there, and there be bar in the round rather 137 00:08:26,720 --> 00:08:29,280 Speaker 1: when you walk right in there. And they've got private 138 00:08:29,360 --> 00:08:32,400 Speaker 1: rooms as well. But a great place to go and 139 00:08:32,679 --> 00:08:38,640 Speaker 1: unique with the plancha style cooking service as well as 140 00:08:38,760 --> 00:08:41,400 Speaker 1: regular booths and tables and the like for you to 141 00:08:41,559 --> 00:08:45,440 Speaker 1: enjoy as well. When we were lost together moments ago 142 00:08:45,880 --> 00:08:48,120 Speaker 1: we talked with Rob. I asked him a question about 143 00:08:48,520 --> 00:08:52,040 Speaker 1: it's there one year anniversary at this new location here 144 00:08:52,080 --> 00:08:56,480 Speaker 1: in La, about how do you keep things fresh? People 145 00:08:56,520 --> 00:08:59,679 Speaker 1: get distracted super easy these days as it is, and 146 00:08:59,720 --> 00:09:03,640 Speaker 1: probablyably five times more distracted here in La. What do 147 00:09:03,679 --> 00:09:06,600 Speaker 1: you do to keep on, you know, top of mind 148 00:09:07,720 --> 00:09:13,080 Speaker 1: about the food and the great experience there at Disconso Restaurant. 149 00:09:13,800 --> 00:09:17,160 Speaker 2: Well, my main thing is is talking to influential people 150 00:09:17,200 --> 00:09:22,760 Speaker 2: like yourself, Neil, that gets that gets the word out 151 00:09:22,800 --> 00:09:25,120 Speaker 2: in the people's heads and keeps them reminded of what 152 00:09:25,160 --> 00:09:28,760 Speaker 2: we do. So I appreciate as you know, oh no. 153 00:09:28,800 --> 00:09:31,520 Speaker 1: My pleasure. It's it's really the easiest thing to do 154 00:09:32,520 --> 00:09:36,400 Speaker 1: is to talk about things that are good totally. You know. 155 00:09:36,520 --> 00:09:38,720 Speaker 1: It's like when you really like something, it's about the 156 00:09:38,720 --> 00:09:41,120 Speaker 1: easiest job in the world to say, hey, you got 157 00:09:41,120 --> 00:09:44,280 Speaker 1: to try this and and to go experience it. 158 00:09:45,320 --> 00:09:47,160 Speaker 2: And that's kind of that's kind of what we do 159 00:09:47,240 --> 00:09:50,040 Speaker 2: with you know, are the way we approach getting the 160 00:09:50,040 --> 00:09:53,520 Speaker 2: word out is essentially that. So we love talking about 161 00:09:53,520 --> 00:09:56,280 Speaker 2: what we do because it is unique. We're very you know, 162 00:09:56,320 --> 00:10:01,360 Speaker 2: we're bringing something unique, not Mexican food, not unique, bringing 163 00:10:01,360 --> 00:10:04,880 Speaker 2: that southern California, but you know, we're very regional. We're 164 00:10:04,880 --> 00:10:08,760 Speaker 2: inspired by a very specific central West Coast part of Mexico, 165 00:10:09,000 --> 00:10:13,439 Speaker 2: the state of Metuocon and bring a lot of the 166 00:10:13,600 --> 00:10:18,040 Speaker 2: very authentic flavors and recipes from that region. And you know, 167 00:10:18,080 --> 00:10:20,840 Speaker 2: and then we're always talking about our planch of dining 168 00:10:20,960 --> 00:10:24,080 Speaker 2: and describing that to people, and so it's really fun 169 00:10:24,080 --> 00:10:26,160 Speaker 2: for us to talk about the unique things we're doing 170 00:10:26,200 --> 00:10:28,920 Speaker 2: and why we do plancha dining. We're celebrating you know, 171 00:10:28,960 --> 00:10:31,480 Speaker 2: the street food and the street vendor and being able 172 00:10:31,559 --> 00:10:34,520 Speaker 2: to sit there and eat at a table while your 173 00:10:34,679 --> 00:10:37,360 Speaker 2: planche chef is cooking for you and eating right off 174 00:10:37,400 --> 00:10:40,960 Speaker 2: the grill, and there's nothing like it. So having all 175 00:10:40,960 --> 00:10:44,120 Speaker 2: these great unique items is really what we do. We like, 176 00:10:44,240 --> 00:10:47,360 Speaker 2: we like to tell our story any when it comes 177 00:10:47,360 --> 00:10:51,119 Speaker 2: to tequila, as you know, we went down to Jalisco 178 00:10:51,240 --> 00:10:55,240 Speaker 2: and picked out our own tequila and you know we 179 00:10:55,280 --> 00:10:56,760 Speaker 2: have we have since gone through the bottle, so we 180 00:10:56,800 --> 00:10:58,880 Speaker 2: need to go back. But for us, it's all about 181 00:10:58,880 --> 00:11:03,440 Speaker 2: the story and bringing you know, those those those gems 182 00:11:03,920 --> 00:11:06,920 Speaker 2: from that particular region to our restaurants. 183 00:11:07,440 --> 00:11:14,240 Speaker 1: And you and chef Sergio Lopez, you guys work close 184 00:11:14,280 --> 00:11:18,440 Speaker 1: together as to the flavors and the textures and stuff 185 00:11:18,480 --> 00:11:21,520 Speaker 1: that you want people to experience there. Are you adding 186 00:11:21,559 --> 00:11:24,200 Speaker 1: new things to the menu all the time or is 187 00:11:24,240 --> 00:11:27,439 Speaker 1: something that works in Orange County doesn't work in La 188 00:11:27,520 --> 00:11:28,480 Speaker 1: How do you work that out? 189 00:11:29,440 --> 00:11:33,959 Speaker 2: Yeah? There definitely is different interests, different approach to certain 190 00:11:33,960 --> 00:11:38,199 Speaker 2: dishes when it comes to La Orange County, and Sergio 191 00:11:38,440 --> 00:11:41,240 Speaker 2: is great to work with in that aspect. You know, 192 00:11:41,280 --> 00:11:44,080 Speaker 2: he's every time I'm in the building, he's always you know, 193 00:11:44,240 --> 00:11:47,920 Speaker 2: he's a mad scientist concocting something. And you know, we've 194 00:11:47,920 --> 00:11:52,120 Speaker 2: had so many discussions and so many sessions, you know, 195 00:11:52,160 --> 00:11:54,200 Speaker 2: even behind the grill where you know he's cooking for 196 00:11:54,280 --> 00:11:57,160 Speaker 2: us to both understand the kind of direction. So we 197 00:11:57,240 --> 00:12:01,240 Speaker 2: really do want to remain true to the authentic recipes 198 00:12:01,280 --> 00:12:04,560 Speaker 2: of that particular region, but we also want to add 199 00:12:04,760 --> 00:12:07,800 Speaker 2: not only our creativity, but you know, other types of 200 00:12:07,880 --> 00:12:10,920 Speaker 2: cuisine influences. So you know, we have a lot of discussions. 201 00:12:10,960 --> 00:12:15,720 Speaker 2: We meet weekly, and so we do specials quite often 202 00:12:16,240 --> 00:12:20,880 Speaker 2: to keep the you know, the menu creative and fresh 203 00:12:20,960 --> 00:12:25,200 Speaker 2: and you know, keep our guests you know, uh, you know, 204 00:12:25,600 --> 00:12:28,280 Speaker 2: trying new dishes. And of course the plant experience really 205 00:12:28,360 --> 00:12:31,400 Speaker 2: lends itself because it's such this kind of intimate experience 206 00:12:32,520 --> 00:12:35,520 Speaker 2: where we can you know, be creative and come up 207 00:12:35,559 --> 00:12:39,360 Speaker 2: with with with new items to offer where the ship's 208 00:12:39,400 --> 00:12:41,760 Speaker 2: precare maternt of you. So it's it's a great relationship 209 00:12:41,800 --> 00:12:43,200 Speaker 2: and you've got to have that because if you don't 210 00:12:44,040 --> 00:12:47,120 Speaker 2: and you don't understand each other's vision, it's really difficult 211 00:12:47,160 --> 00:12:49,720 Speaker 2: to put that on a plate the right way. 212 00:12:50,320 --> 00:12:53,280 Speaker 1: I can only imagine. Hey, I know saturdays are busy 213 00:12:53,320 --> 00:12:57,040 Speaker 1: for you. Can you stick around? All right, start around 214 00:12:57,040 --> 00:13:00,920 Speaker 1: and we'll talk some more. It's the one year anniversary 215 00:13:01,360 --> 00:13:05,400 Speaker 1: of Desconzo Restaurant here in Los Angeles. They have an 216 00:13:05,400 --> 00:13:09,600 Speaker 1: older location in Orange County, but we're lucky to have 217 00:13:09,640 --> 00:13:14,280 Speaker 1: a location here in the Miracle Mile right there on Wilshire, 218 00:13:14,920 --> 00:13:19,520 Speaker 1: right next to right near the the tar pits there, 219 00:13:19,559 --> 00:13:21,800 Speaker 1: so we're real lucky to have. It really is gorgeous. 220 00:13:21,800 --> 00:13:25,280 Speaker 1: We did my birthday event there last year because I 221 00:13:25,440 --> 00:13:30,000 Speaker 1: just it's a real gem. But man, to keep something 222 00:13:30,080 --> 00:13:32,200 Speaker 1: like this in La, people got to go. It's just 223 00:13:32,440 --> 00:13:35,520 Speaker 1: sizable and it has great vibes. So we'll talk more 224 00:13:35,520 --> 00:13:38,360 Speaker 1: with rob Ariana when we come back in Desconzo Restaurant 225 00:13:38,360 --> 00:13:41,720 Speaker 1: there on the Miracle Mile. We'll get into the menu. 226 00:13:41,880 --> 00:13:42,760 Speaker 1: So go nowhere. 227 00:13:43,480 --> 00:13:46,480 Speaker 3: You're listening to the Fork Report with Nil Savedra on 228 00:13:46,600 --> 00:13:49,319 Speaker 3: demand from KFI AM six forty. 229 00:13:50,880 --> 00:13:54,559 Speaker 1: Rob Ariano from Desconzo Restaurant here in Los Angeles and 230 00:13:54,600 --> 00:13:58,480 Speaker 1: the Miracle on the Miracle Mile and also in Orange County. 231 00:13:59,240 --> 00:14:01,600 Speaker 1: Talk about the one your anniversary of the LA location. 232 00:14:01,800 --> 00:14:04,920 Speaker 1: I mean, it went by so quick. It is a 233 00:14:05,120 --> 00:14:08,360 Speaker 1: huge milestone for restaurants. I see a lot of them 234 00:14:08,400 --> 00:14:11,480 Speaker 1: come and go. I know, you know this better than 235 00:14:12,080 --> 00:14:15,679 Speaker 1: most talking about some of the things that you've been 236 00:14:15,720 --> 00:14:20,800 Speaker 1: excited about and that you're bringing to people here in 237 00:14:20,880 --> 00:14:25,600 Speaker 1: Los Angeles. The food obviously goes hand in hand with 238 00:14:25,920 --> 00:14:31,800 Speaker 1: the atmosphere and the ambience, but the food. I love 239 00:14:32,080 --> 00:14:35,120 Speaker 1: the food that you serve at Desconzo. It just has 240 00:14:35,240 --> 00:14:41,840 Speaker 1: this bright, fresh the balance of any spices and the 241 00:14:41,880 --> 00:14:46,120 Speaker 1: combination of you know, the great proteins and the veggies 242 00:14:46,160 --> 00:14:49,280 Speaker 1: and the sauces and everything that come together. So well, 243 00:14:49,360 --> 00:14:52,040 Speaker 1: I'm a huge fan. As you know, what are some 244 00:14:52,160 --> 00:14:54,720 Speaker 1: things that you're excited about for people to try when 245 00:14:54,760 --> 00:14:57,440 Speaker 1: they get in there? To disconso restaurant. 246 00:14:58,600 --> 00:15:01,560 Speaker 2: Well, how can I just narrow it down to one thing? 247 00:15:01,720 --> 00:15:05,400 Speaker 2: That's the hardest part, But I am excited. We have 248 00:15:05,440 --> 00:15:09,960 Speaker 2: a couple of really cool menus coming up. For example, 249 00:15:11,960 --> 00:15:16,160 Speaker 2: for Valentine's Weekend, we are doing Thursday the twelfth through 250 00:15:16,200 --> 00:15:20,960 Speaker 2: February fifteenth. I always wanted to do this. We were 251 00:15:21,000 --> 00:15:26,760 Speaker 2: doing a play on the infamous Mokahete dish, which I 252 00:15:26,840 --> 00:15:30,000 Speaker 2: love because I'm a variety type of eater. As I'm 253 00:15:30,040 --> 00:15:31,960 Speaker 2: sure you are like, you know, I like to have 254 00:15:32,040 --> 00:15:36,040 Speaker 2: variety on my plate, and so we're making a shareable, 255 00:15:36,400 --> 00:15:38,760 Speaker 2: mixed our version of walk at that. We're not putting 256 00:15:38,760 --> 00:15:43,480 Speaker 2: it in the stone, the traditional stone for this particular promotion, 257 00:15:43,760 --> 00:15:46,600 Speaker 2: but it is like our version of it. We're calling 258 00:15:46,640 --> 00:15:49,040 Speaker 2: it our mixed dough platter, and you know, comes with 259 00:15:49,200 --> 00:15:54,200 Speaker 2: grilled shrimp, mccardamia salas and nopalas and a variety of 260 00:15:54,200 --> 00:15:58,280 Speaker 2: different dishes. And we're only offering that through the Valentine's weekend. 261 00:15:58,880 --> 00:16:01,160 Speaker 1: Oh that's great. And I love the fact that it's 262 00:16:01,240 --> 00:16:06,520 Speaker 1: not just Valentine's Day because, as you know, God bless 263 00:16:06,520 --> 00:16:09,160 Speaker 1: anybody who wants to go out, but it can be 264 00:16:09,200 --> 00:16:12,440 Speaker 1: a hard day to go. I love when restaurants extend 265 00:16:12,480 --> 00:16:15,840 Speaker 1: that period and give people the option to go, yeah, 266 00:16:16,000 --> 00:16:19,120 Speaker 1: day before, day after, do it whatever it is, to 267 00:16:19,160 --> 00:16:23,560 Speaker 1: spend more time and give the restaurants some breathing room 268 00:16:23,720 --> 00:16:27,520 Speaker 1: as well. Also, you've got you know, anybody doing a 269 00:16:27,560 --> 00:16:30,400 Speaker 1: Super Bowl party or any game or event or anything, 270 00:16:30,520 --> 00:16:33,960 Speaker 1: they you've got a catering line as well. 271 00:16:33,800 --> 00:16:37,560 Speaker 2: Right, absolutely, yeah, Well, and most people don't know because 272 00:16:37,560 --> 00:16:42,280 Speaker 2: we're very experiential, dying in type of establishment, but we 273 00:16:42,480 --> 00:16:45,040 Speaker 2: do Frite a lot of work in our catering menu 274 00:16:45,560 --> 00:16:48,120 Speaker 2: and we're featuring it for the Super Bowl and doing 275 00:16:48,160 --> 00:16:51,160 Speaker 2: a special. So we have these what we call our 276 00:16:51,200 --> 00:16:54,640 Speaker 2: Taco bar trays and it comes with all the fixings 277 00:16:54,640 --> 00:16:57,640 Speaker 2: and you choose your proteins to you know, to basically 278 00:16:57,760 --> 00:17:02,000 Speaker 2: ready to go buffet tray. And with each one you 279 00:17:02,040 --> 00:17:07,320 Speaker 2: purchase for a group of ten, they come in, you know, 280 00:17:07,960 --> 00:17:10,560 Speaker 2: trays that serve ten gas. For each of those you purchase, 281 00:17:10,760 --> 00:17:14,600 Speaker 2: we're actually throwing in in the lote Asado tray, which 282 00:17:14,640 --> 00:17:17,159 Speaker 2: is one of our most popular dishes. Are a lode 283 00:17:17,400 --> 00:17:21,320 Speaker 2: off the it's very flavorful and it's a whole tray 284 00:17:21,440 --> 00:17:24,040 Speaker 2: for ten people. You get that complimentary if you get 285 00:17:24,040 --> 00:17:27,840 Speaker 2: a taco dish for Super Bowl Sunday, for the big game, 286 00:17:27,920 --> 00:17:29,800 Speaker 2: you know. So it's kind of a fun promotion that 287 00:17:29,840 --> 00:17:32,280 Speaker 2: we're doing and people already getting pretty excited about it. 288 00:17:32,680 --> 00:17:37,600 Speaker 1: No, that sounds fantastic. And and that's for both locations 289 00:17:37,600 --> 00:17:39,520 Speaker 1: in one in Orange County and the one here in. 290 00:17:39,520 --> 00:17:43,560 Speaker 2: La correct Yes, both participating excellent. 291 00:17:43,720 --> 00:17:50,720 Speaker 1: So what's the in Los Angeles, what's the the item 292 00:17:50,920 --> 00:17:53,360 Speaker 1: the dish that's moving the most, and what's the one 293 00:17:53,359 --> 00:17:55,000 Speaker 1: that moves the most in Orange County. 294 00:17:55,040 --> 00:18:01,919 Speaker 2: If you know, you know it's it's all always seems 295 00:18:01,960 --> 00:18:05,000 Speaker 2: to really go drive towards our steak dishes. So our 296 00:18:05,040 --> 00:18:10,320 Speaker 2: carneasada is just, I mean, so flavorful and juicy and 297 00:18:10,720 --> 00:18:14,680 Speaker 2: people it's a from a you know, a number standpoint. 298 00:18:14,720 --> 00:18:18,480 Speaker 2: It is definitely our most ordered dish dish at both locations, 299 00:18:18,600 --> 00:18:22,199 Speaker 2: whether it's in our taco or our carnea dish. And 300 00:18:22,200 --> 00:18:26,480 Speaker 2: then on the plancha, we have a ribi that people 301 00:18:26,560 --> 00:18:29,520 Speaker 2: just love and that's something that gets ordered a lot. 302 00:18:29,640 --> 00:18:32,080 Speaker 2: But when it comes to more of our unique items, 303 00:18:32,080 --> 00:18:35,080 Speaker 2: like something that's super popular is like our lote sado 304 00:18:35,320 --> 00:18:39,760 Speaker 2: or our which I think is one of our best dishes. 305 00:18:40,600 --> 00:18:44,000 Speaker 2: We it's our play on a chili riano. It's a 306 00:18:44,080 --> 00:18:47,199 Speaker 2: rayano taco and it's not deep fried. It's grilled on 307 00:18:47,240 --> 00:18:50,480 Speaker 2: the flat top, since that's really our main specialty. Most 308 00:18:50,520 --> 00:18:54,120 Speaker 2: dishes are champions from the flat top which he stuffed 309 00:18:54,160 --> 00:18:57,600 Speaker 2: in and a variety of vegetables and then wrapped in 310 00:18:57,640 --> 00:19:00,920 Speaker 2: a tortilla. It's an incredible taco and it's one of 311 00:19:01,000 --> 00:19:04,320 Speaker 2: our most popular. People come from all over come back 312 00:19:04,400 --> 00:19:04,879 Speaker 2: just to get that. 313 00:19:05,000 --> 00:19:10,440 Speaker 1: Taco, you know, I'm a big fan, and you mentioned this. Yes, 314 00:19:10,520 --> 00:19:16,720 Speaker 1: you're known for experiential dining, from the gorgeous interior to 315 00:19:16,800 --> 00:19:20,719 Speaker 1: the attitude of the people that work there. They just 316 00:19:21,040 --> 00:19:22,600 Speaker 1: you can tell they want to be there. They have 317 00:19:22,640 --> 00:19:26,080 Speaker 1: the right attitude. But the layers of experience as well. 318 00:19:26,200 --> 00:19:28,000 Speaker 1: You don't have to break the bank if you want 319 00:19:28,040 --> 00:19:31,119 Speaker 1: to just sit down and have a great meal. But 320 00:19:31,280 --> 00:19:38,520 Speaker 1: there's also private dining. You have a private Spirit Locker 321 00:19:39,400 --> 00:19:43,919 Speaker 1: club membership, you have events tell us about. As a 322 00:19:43,920 --> 00:19:45,399 Speaker 1: matter of fact, you know what, can I pull you 323 00:19:45,440 --> 00:19:46,399 Speaker 1: over one more segment? 324 00:19:47,160 --> 00:19:47,360 Speaker 2: Yeah? 325 00:19:47,359 --> 00:19:50,720 Speaker 1: Absolutely, Okay, so hang tight, we'll get some news here 326 00:19:51,320 --> 00:19:53,720 Speaker 1: and then we'll come back and go over those the 327 00:19:53,800 --> 00:19:59,080 Speaker 1: extended I'll call them the extended experience of Disconso Restaurants. 328 00:19:59,080 --> 00:20:00,520 Speaker 1: So if you want to find out more on your 329 00:20:00,560 --> 00:20:05,199 Speaker 1: own as well, go to Disconso Restaurant La dot com. 330 00:20:05,280 --> 00:20:08,919 Speaker 1: Disconso Restaurant La dot com. You also can just go 331 00:20:08,960 --> 00:20:11,439 Speaker 1: to Disconso Restaurant dot com. I think that takes you 332 00:20:11,480 --> 00:20:13,080 Speaker 1: and then you can split off to whether you want 333 00:20:13,080 --> 00:20:16,320 Speaker 1: to know about Orange County or the LA location, which 334 00:20:16,320 --> 00:20:20,480 Speaker 1: is on the Miracle Mile right near the tar Pits. 335 00:20:20,520 --> 00:20:25,000 Speaker 1: It's great location wise, because you can go to museums. 336 00:20:25,160 --> 00:20:27,640 Speaker 1: You could. You know, whether it's the Peterson, whether it's 337 00:20:27,960 --> 00:20:32,400 Speaker 1: you know, Moco, whether it's the Guitar Pit, whether you're 338 00:20:32,400 --> 00:20:35,359 Speaker 1: going to hang out and do some shopping for the 339 00:20:35,440 --> 00:20:37,680 Speaker 1: day there at the Grove or whatever. There's a lot 340 00:20:37,720 --> 00:20:39,720 Speaker 1: to do, even if you're from Orange County. I want 341 00:20:39,760 --> 00:20:41,600 Speaker 1: to come out here for a day of shopping and 342 00:20:41,680 --> 00:20:45,280 Speaker 1: checking out museums and then have a special dinner or something. 343 00:20:45,880 --> 00:20:48,720 Speaker 1: It's just a perfect location for all of those things. 344 00:20:49,359 --> 00:20:52,040 Speaker 1: So check that out as well. We'll come back and 345 00:20:52,119 --> 00:20:56,440 Speaker 1: Doctor robson more from Disconso Restaurant here in La celebrating 346 00:20:56,480 --> 00:20:59,720 Speaker 1: their one year anniversary, and then of course in Orange 347 00:20:59,760 --> 00:21:02,200 Speaker 1: County as well, So go know where. 348 00:21:03,160 --> 00:21:06,159 Speaker 3: You're listening to The Fork Report with Nil Savedra on 349 00:21:06,280 --> 00:21:10,680 Speaker 3: demand from KFI AM six forty. 350 00:21:11,400 --> 00:21:14,640 Speaker 1: It's the fork Port all things food, beverage and beyond. 351 00:21:15,520 --> 00:21:17,600 Speaker 1: I am your well fed host, Neil Savadra. How do 352 00:21:17,640 --> 00:21:20,440 Speaker 1: you do? Don't forget. We're going to be given a 353 00:21:20,440 --> 00:21:24,359 Speaker 1: away a pair of three day general admission passes to 354 00:21:24,400 --> 00:21:28,680 Speaker 1: the Beach Festival or Beach Life Festival rather happening in 355 00:21:29,200 --> 00:21:34,160 Speaker 1: Redondo Beach May first through the third. Just a killer 356 00:21:34,280 --> 00:21:39,000 Speaker 1: concert and food experience. Beach Life Festival features performances this 357 00:21:39,080 --> 00:21:43,399 Speaker 1: year by Duran, Duran, The Offspring, You've Got Fortunate Youth, 358 00:21:43,840 --> 00:21:48,520 Speaker 1: Cheryl Crowe, You've got Joan Jet. It's just on a beach. 359 00:21:48,680 --> 00:21:54,560 Speaker 1: It's gorgeous, It's it just is a killer So Cal 360 00:21:54,840 --> 00:21:59,440 Speaker 1: only style experience. So you can go to Beachliffestival dot 361 00:21:59,480 --> 00:22:03,720 Speaker 1: com for it, gets an information course. Iheartradios KFI AM 362 00:22:03,760 --> 00:22:07,000 Speaker 1: six forty. That's us as the official audio partner for 363 00:22:07,080 --> 00:22:11,320 Speaker 1: the Beach Life Festival. I'm excited because we're going to 364 00:22:11,359 --> 00:22:14,480 Speaker 1: be given away a pair of three day passes coming 365 00:22:14,560 --> 00:22:17,959 Speaker 1: up in the last hour. Also a reminder for you 366 00:22:18,160 --> 00:22:23,040 Speaker 1: to hang out on social media. I would love for 367 00:22:23,080 --> 00:22:25,720 Speaker 1: you to hang out with me. Their fork Reporter at 368 00:22:25,760 --> 00:22:27,960 Speaker 1: fork Reporter is the one for the program and a 369 00:22:28,040 --> 00:22:29,879 Speaker 1: bunch of stuff that I do hear. And then my 370 00:22:29,960 --> 00:22:33,679 Speaker 1: newest one is for my creative outlets. You know, so 371 00:22:33,760 --> 00:22:35,959 Speaker 1: whatever you do and I'll follow you. If you are 372 00:22:36,000 --> 00:22:38,639 Speaker 1: an artist or something like that and you share your 373 00:22:38,640 --> 00:22:41,159 Speaker 1: stuff on your Instagram, I want to see it too 374 00:22:41,160 --> 00:22:43,520 Speaker 1: because I get inspired by people. And if you just 375 00:22:43,600 --> 00:22:46,520 Speaker 1: like seeing really cool things, you can follow me at 376 00:22:46,840 --> 00:22:54,600 Speaker 1: savco Industries Savco Industries on Instagram saa v COO Industries, 377 00:22:55,040 --> 00:22:57,520 Speaker 1: and I'm thinking a toy in with starting a YouTube 378 00:22:57,600 --> 00:23:00,879 Speaker 1: channel just to help people be creative, to show some 379 00:23:00,880 --> 00:23:03,320 Speaker 1: of the stuff that I do, tips and tricks with 380 00:23:03,359 --> 00:23:07,320 Speaker 1: different materials and paints and all kinds of things. So 381 00:23:08,080 --> 00:23:12,720 Speaker 1: you can find out more their Savco Industries on Instagram. 382 00:23:12,960 --> 00:23:17,520 Speaker 1: All right, talking to my buddy Rob from Desconzo Restaurant 383 00:23:17,920 --> 00:23:21,440 Speaker 1: in Orange County and here in Los Angeles, we're celebrating 384 00:23:21,440 --> 00:23:25,640 Speaker 1: the one year anniversary of the location. Here in LA. 385 00:23:25,680 --> 00:23:29,439 Speaker 1: It's on the Miracle Mile there on Wilshure. It is 386 00:23:29,680 --> 00:23:32,960 Speaker 1: right by the tar Pits. If you want to find 387 00:23:32,960 --> 00:23:37,360 Speaker 1: out more, very easy, you just go to Disconso Restaurant 388 00:23:37,560 --> 00:23:41,600 Speaker 1: LA dot com Desconso Restaurant la dot com and you 389 00:23:41,720 --> 00:23:44,679 Speaker 1: find out about their Orange County location as well. But 390 00:23:44,760 --> 00:23:48,920 Speaker 1: you check out their menus everything, get reservations, the plancha 391 00:23:49,240 --> 00:23:52,600 Speaker 1: dining experience. But you've got so much going on there, Rob, 392 00:23:52,720 --> 00:23:55,840 Speaker 1: like the private dining. You've got the club there, the 393 00:23:55,840 --> 00:23:59,880 Speaker 1: Spirit Club, You've got events and things. Walk us through 394 00:24:00,119 --> 00:24:03,800 Speaker 1: some of the extra offerings there at Desconso Restaurant. So people, 395 00:24:04,440 --> 00:24:07,280 Speaker 1: you know, no, maybe they have a business right there 396 00:24:07,320 --> 00:24:10,520 Speaker 1: in Wilshire or nearby and they're going to they want 397 00:24:10,680 --> 00:24:14,119 Speaker 1: to have a meeting or a private room or there's 398 00:24:14,520 --> 00:24:17,760 Speaker 1: you know, people who want to use that spirit loves 399 00:24:18,000 --> 00:24:21,080 Speaker 1: the different tequilas, whatever it is. How do they learn 400 00:24:21,119 --> 00:24:23,600 Speaker 1: more about these offerings? 401 00:24:23,920 --> 00:24:26,920 Speaker 2: For sure? Well, obviously our website has all the information. 402 00:24:27,160 --> 00:24:31,280 Speaker 2: And one of the experiences that I definitely want to 403 00:24:31,320 --> 00:24:34,760 Speaker 2: point out, which encompasses a few things you just mentioned, 404 00:24:35,400 --> 00:24:38,960 Speaker 2: is our Pravada Room. It's our plant of Privada room. 405 00:24:39,000 --> 00:24:41,240 Speaker 2: So we have a plant of grill in a private 406 00:24:41,320 --> 00:24:45,399 Speaker 2: room that has a grill that can hold up to 407 00:24:45,480 --> 00:24:49,640 Speaker 2: ten guests. The room is bigger and can have smaller receptions, 408 00:24:50,240 --> 00:24:54,040 Speaker 2: but the grill itself is set up similar to a 409 00:24:54,240 --> 00:24:58,160 Speaker 2: chef's table experience, but the kitchen is in the chef 410 00:24:58,200 --> 00:25:00,679 Speaker 2: table room. The chef comes in there gives you a 411 00:25:00,680 --> 00:25:04,760 Speaker 2: private experience. It's very cool and becoming very popular, which 412 00:25:04,800 --> 00:25:07,840 Speaker 2: is great. It's really starting to catch on and so 413 00:25:08,200 --> 00:25:11,480 Speaker 2: encourage you know, people to look into it for reservations 414 00:25:11,920 --> 00:25:14,720 Speaker 2: for that you know, special occasion or just a you know, 415 00:25:14,720 --> 00:25:18,120 Speaker 2: a fun night out, maybe a business dinner, birthday of course, 416 00:25:18,880 --> 00:25:20,880 Speaker 2: and one of the cool things we do in there. 417 00:25:21,000 --> 00:25:23,560 Speaker 2: We do have our our standard plannche of provider experience, 418 00:25:23,600 --> 00:25:27,320 Speaker 2: which is got a few extra bells and whistles from 419 00:25:27,359 --> 00:25:32,320 Speaker 2: our standard Planche of dining experience, but we also have 420 00:25:32,760 --> 00:25:36,800 Speaker 2: our con Fianza and the cone Fianza is great. As 421 00:25:36,800 --> 00:25:40,919 Speaker 2: you know, Copianza means trust, similar to omacassei sort of 422 00:25:40,960 --> 00:25:44,760 Speaker 2: our version of an omakase dining experience where our head 423 00:25:44,840 --> 00:25:49,400 Speaker 2: chef actually cooks a uh, you know, a seven course 424 00:25:49,920 --> 00:25:56,639 Speaker 2: menu that is catered specifically to the guests recommendations and 425 00:25:56,720 --> 00:25:59,879 Speaker 2: things that they love, and he puts together a dining 426 00:26:00,080 --> 00:26:04,080 Speaker 2: experience that inclusive for you. And you know, we've been 427 00:26:04,119 --> 00:26:05,880 Speaker 2: having a lot of fun with those and Chef's been 428 00:26:05,880 --> 00:26:08,640 Speaker 2: having a lot of fun with those experiences. And then 429 00:26:08,640 --> 00:26:11,320 Speaker 2: of course our Cassetto Club, which is our spirit club, 430 00:26:11,520 --> 00:26:14,000 Speaker 2: is also the lockers are also located in that room. 431 00:26:14,040 --> 00:26:15,840 Speaker 2: So the a really special place. It's got a lot 432 00:26:15,840 --> 00:26:20,880 Speaker 2: of you know, just fun, customizable elements for any type 433 00:26:20,880 --> 00:26:25,040 Speaker 2: of occasion, and we really encourage people to to book 434 00:26:25,080 --> 00:26:26,920 Speaker 2: that and it's it's getting booked up, you've got to 435 00:26:27,000 --> 00:26:27,479 Speaker 2: jump on it. 436 00:26:28,119 --> 00:26:30,800 Speaker 1: So as far as the private experience of the Planche 437 00:26:30,920 --> 00:26:34,520 Speaker 1: is that a per person or per head type you know, 438 00:26:34,640 --> 00:26:38,560 Speaker 1: prefixed situation or is there a range of cost? How 439 00:26:38,600 --> 00:26:39,320 Speaker 1: does that work out? 440 00:26:40,080 --> 00:26:43,080 Speaker 2: It's a range so well. For the comfiond experiences, there's 441 00:26:43,080 --> 00:26:46,879 Speaker 2: a one set price, but our Stancha dining experience is 442 00:26:46,920 --> 00:26:51,040 Speaker 2: a range based on what protein you order, and you 443 00:26:51,160 --> 00:26:55,119 Speaker 2: have choices in the other courses of options to choose from, 444 00:26:55,160 --> 00:26:58,760 Speaker 2: but the price really does come from that protein. So 445 00:26:58,800 --> 00:27:03,960 Speaker 2: anywhere from you know, are just our traditional carnisada to 446 00:27:04,040 --> 00:27:07,720 Speaker 2: a rabbi, obviously, there's there's a range there that indicates 447 00:27:07,720 --> 00:27:08,159 Speaker 2: your price. 448 00:27:08,960 --> 00:27:11,120 Speaker 1: Wow, that's so great, you know. And and the cool 449 00:27:11,119 --> 00:27:15,800 Speaker 1: thing is rob is you're you're out thinking these things 450 00:27:15,840 --> 00:27:19,679 Speaker 1: before you even build out the location. So you're thinking 451 00:27:19,720 --> 00:27:23,239 Speaker 1: about the different experiences that people can have there at 452 00:27:23,280 --> 00:27:27,360 Speaker 1: Disconso Restaurant and I dig that again. Disconso Restaurant La 453 00:27:27,560 --> 00:27:31,760 Speaker 1: dot com. Disconso Restaurant La dot Com on the Miracle Mile. 454 00:27:31,920 --> 00:27:36,840 Speaker 1: Great place to have a cocktail, fantastic place to have food. 455 00:27:37,200 --> 00:27:40,800 Speaker 1: Going with friends there. It's kind of hard to explain 456 00:27:40,880 --> 00:27:44,200 Speaker 1: every different vibe because the rooms are the way they're 457 00:27:44,480 --> 00:27:47,280 Speaker 1: kind of laid out. You can have different experiences depending 458 00:27:47,320 --> 00:27:50,320 Speaker 1: on what your mood is, so check it out, go 459 00:27:50,480 --> 00:27:53,440 Speaker 1: and ask go in and ask questions, uh, if you want. 460 00:27:54,000 --> 00:27:56,560 Speaker 1: But really a great, great location. 461 00:27:56,920 --> 00:28:00,520 Speaker 2: What's that We encourage it. We love inquit people and 462 00:28:00,560 --> 00:28:02,400 Speaker 2: want to talk about what we're doing in our food 463 00:28:02,720 --> 00:28:03,440 Speaker 2: and what we offer. 464 00:28:03,560 --> 00:28:07,480 Speaker 1: So please, Yeah, it's not something you're really going to. 465 00:28:07,760 --> 00:28:09,440 Speaker 1: You kind of have to take it in. I mean, 466 00:28:09,720 --> 00:28:12,760 Speaker 1: I'm used to all kinds of different places, and I 467 00:28:13,000 --> 00:28:16,679 Speaker 1: was pretty overwhelmed by walking into the LA location and 468 00:28:16,800 --> 00:28:19,199 Speaker 1: just kind of taking in the different vibes and how 469 00:28:19,280 --> 00:28:22,119 Speaker 1: much I experienced just by moving another ten feet in 470 00:28:22,119 --> 00:28:26,760 Speaker 1: this direction or that direction. So I applaud you, brother. 471 00:28:26,800 --> 00:28:29,479 Speaker 1: You know, I'm rooting for you on the sidelines all 472 00:28:29,520 --> 00:28:31,679 Speaker 1: the time. I think you're a great guy. You have 473 00:28:31,720 --> 00:28:34,840 Speaker 1: a great team there, and I'm thrilled that you experienced 474 00:28:34,880 --> 00:28:37,520 Speaker 1: and got to celebrate your one year anniversary in LA. 475 00:28:37,560 --> 00:28:41,000 Speaker 1: That's huge, and that you continued the success in the 476 00:28:41,080 --> 00:28:42,280 Speaker 1: twenty twenty six here. 477 00:28:43,240 --> 00:28:46,160 Speaker 2: Sounds good, Neil. I always appreciate you. Thank you so much. 478 00:28:46,360 --> 00:28:48,720 Speaker 1: All right, buddy, you have a wonderful Saturday. We'll talk 479 00:28:48,760 --> 00:28:52,720 Speaker 1: again soon. Of course. That is our friend Rob Ariatto 480 00:28:52,800 --> 00:28:56,680 Speaker 1: from Desconso Restaurant, both in Orange County and just celebrating 481 00:28:56,720 --> 00:28:58,760 Speaker 1: their one year anniversary here in LA and I'm thrilled 482 00:28:58,760 --> 00:29:01,000 Speaker 1: to hear that this is someone who's in it for 483 00:29:01,040 --> 00:29:03,640 Speaker 1: the long haul and didn't like, go, hey, we're gonna 484 00:29:03,960 --> 00:29:06,600 Speaker 1: light this fire. It's going to start immediately and everybody 485 00:29:06,600 --> 00:29:08,680 Speaker 1: it's this is someone who says, we believe in this, 486 00:29:08,720 --> 00:29:10,320 Speaker 1: We believe in La and we want to be a 487 00:29:10,320 --> 00:29:13,840 Speaker 1: part of the landscape and the people. So this is 488 00:29:13,880 --> 00:29:15,720 Speaker 1: one of the places we root for all the time. 489 00:29:16,080 --> 00:29:19,080 Speaker 1: Go celebrate there, goes, tell them you heard it here. 490 00:29:19,400 --> 00:29:21,800 Speaker 1: They're not a sponsor or anything like that. They've just 491 00:29:21,840 --> 00:29:23,800 Speaker 1: been good, good friends to the show for a long 492 00:29:23,840 --> 00:29:26,440 Speaker 1: time and we're rooting for them. All right, stick around. 493 00:29:26,440 --> 00:29:28,960 Speaker 1: More to come on The Fork Report. I'm Neil Savadra. 494 00:29:29,040 --> 00:29:33,840 Speaker 1: This is KFI heard everywhere on the iHeartRadio app. You've 495 00:29:33,840 --> 00:29:36,120 Speaker 1: been listening to the Fork Report. You can always hear 496 00:29:36,200 --> 00:29:38,920 Speaker 1: us live on KFI AM six forty two to five 497 00:29:39,000 --> 00:29:43,520 Speaker 1: pm on Saturday and anytime on demand on the iHeartRadio app.