WEBVTT

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<v Speaker 1>Today we're going to change that with John Lindquist. He's

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<v Speaker 1>the managing partner at tam O'Shanter in Los Felis. And

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<v Speaker 1>I welcome you to the show, my friend Neil. Thanks

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<v Speaker 1>for having me. It's a pleasure and I appreciate you

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<v Speaker 1>taking the time to come down. I know Saturdays are

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<v Speaker 1>very hard, they're a busy time for restaurants for a

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<v Speaker 1>couple reasons. I do want to talk about tam as

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<v Speaker 1>a whole because it's one of my all time favorite

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<v Speaker 1>places that encapsulates, you know, motion, a vibe, a sense

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<v Speaker 1>of getting away and away from the noise in life.

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<v Speaker 1>Great food, you know, fun servers, people that seem to

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<v Speaker 1>want to want to be there and work there, people

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<v Speaker 1>enjoying themselves, all these things. But I want to start

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<v Speaker 1>out with something you're doing now with Table thirty one,

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<v Speaker 1>a special that you're doing. Why don't you tell people

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<v Speaker 1>about table thirty one please?

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<v Speaker 3>Yeah?

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<v Speaker 2>So Table thirty one is the most requested table in

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<v Speaker 2>the restaurant.

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<v Speaker 3>It actually was Walt Disney's favorite table.

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<v Speaker 1>Wow, did he ever say why it was? Is there

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<v Speaker 1>is the location? I've seen it, I've never sat there,

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<v Speaker 1>But is there some reason that he wanted that.

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<v Speaker 2>It's a foretop, right, Yeah, it's a fore top, mainly

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<v Speaker 2>because it was his back would be up to the wall.

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<v Speaker 2>He could see everybody coming in through the bar area

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<v Speaker 2>was mafia, no, but he would take his meetings there,

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<v Speaker 2>and you got to remember the animators were there too,

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<v Speaker 2>and they always wanted to get stuff in front of him.

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<v Speaker 1>Gotcha.

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<v Speaker 3>He could see him coming fire.

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<v Speaker 1>People were going to show his wares or their wares

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<v Speaker 1>or whatever. And he had his favorites there as well. Right,

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<v Speaker 1>His foods that he liked that he ordered quite often.

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<v Speaker 1>Was he the Taypo ordered the same meal over and over?

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<v Speaker 2>From what you've heard, Yeah, he was pretty much here's

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<v Speaker 2>a meat potatoes kind of guy. Yeah, so chili fried eggs,

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<v Speaker 2>hamburger steaks, real simple.

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<v Speaker 1>Fair Wow, sounds like me without all the genius, but

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<v Speaker 1>the appetites similar, and so there's a lot of I mean,

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<v Speaker 1>the vibe of tam O'Shanter is also whimsical, and it

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<v Speaker 1>wasn't far from the studio at the time, and all

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<v Speaker 1>of those things, so it made sense. Do you know

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<v Speaker 1>of any specific I don't know, deals or ideas that

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<v Speaker 1>were made at table thirty one.

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<v Speaker 2>Well, I mean a lot of things were done at

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<v Speaker 2>Table thirty one. Table thirty one was part of the

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<v Speaker 2>inspiration for some attractions in Disneyland were actually formed right there.

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<v Speaker 2>He sketched him on the back of Tama Shanner napkins,

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<v Speaker 2>which are now in the family Archive in San Francisco.

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<v Speaker 3>Wow, they won't even give us a copy of them,

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<v Speaker 3>but really we did.

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<v Speaker 2>We were able to get what was on those napkins

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<v Speaker 2>and we were able to etch it into the table.

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<v Speaker 3>So you can see the etchings on the table.

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<v Speaker 1>That's cool. Yeah, that's cool and permanent and a really

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<v Speaker 1>neat thing. There are so many people that in Los

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<v Speaker 1>Angeles have touched or experienced or have had an idea

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<v Speaker 1>pop into their head. To be able to, I don't know,

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<v Speaker 1>commemorate that in a way is powerful. Now, you folks

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<v Speaker 1>at tam O'shantern have gone above and beyond with that

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<v Speaker 1>and now offering something that you couldn't get before, and

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<v Speaker 1>that is a lunch and a dinner that's been curated

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<v Speaker 1>around the Walt Disney experience with a historian or somebody.

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<v Speaker 1>So explain about that.

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<v Speaker 2>Yeah, So guests have the opportunity now to book and

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<v Speaker 2>guarantee the table before it was always like a first come,

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<v Speaker 2>first serve, you know, and you never knew if you

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<v Speaker 2>were going to get it. So those who didn't get

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<v Speaker 2>it felt like their day got ruined because they didn't

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<v Speaker 2>get to sit at the table. So now we made

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<v Speaker 2>an experience via open table where people can book it

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<v Speaker 2>out for two hour time slots. So basically how it

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<v Speaker 2>works is they get a four course meal either lunch

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<v Speaker 2>or dinner, and it's some of We've got Wall's favorite

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<v Speaker 2>burger on there, which is the only place in the

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<v Speaker 2>restaurant you can get that burger is at that table.

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<v Speaker 1>Yeah, because it's not on the menu right now, it's not.

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<v Speaker 2>On the menu, and it's it's always been like this

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<v Speaker 2>secret menu item, but it was it's never official. It

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<v Speaker 2>was not officially put on a menu anywhere. So they

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<v Speaker 2>can get they had the opportunity to have that. And

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<v Speaker 2>then throughout the meal, we've got our storytellers there. So

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<v Speaker 2>we've got our historians on staff, our Disney table ambassadors.

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<v Speaker 3>That's so cool to come to the table and they'll

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<v Speaker 3>bring little.

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<v Speaker 2>Tidbits and talk about, you know, the experience that Wald

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<v Speaker 2>had when he was there.

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<v Speaker 1>You know what's funny is I don't have a problem

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<v Speaker 1>eating alone, you know. For what I do, I try

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<v Speaker 1>a lot of places out and go places. My wife

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<v Speaker 1>is not a big foodie, so so you know, I'd

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<v Speaker 1>go occasionally. But Town is one of the few places

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<v Speaker 1>where I just go sit at the bar and have

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<v Speaker 1>a meal there and don't even think about it. Just

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<v Speaker 1>the vibe of the place and talking with whoever's bawding

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<v Speaker 1>the stick and just hanging out is just it just

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<v Speaker 1>puts you in a whole different mindset. How long have

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<v Speaker 1>you been the managing partner.

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<v Speaker 2>I've been running the place for the families for fifteen

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<v Speaker 2>years now.

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<v Speaker 3>Wow.

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<v Speaker 1>Yeah, And you know what brought you there? Had you

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<v Speaker 1>been in that industry before? Had you known the history

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<v Speaker 1>of tam O'Shanter?

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<v Speaker 3>I lucked out, honestly, good for you. So I came

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<v Speaker 3>out of grad school, I went to Vegas.

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<v Speaker 2>I was working in restaurants there, and then I ended

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<v Speaker 2>up in la randomly with the same company that I

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<v Speaker 2>was working in Vegas. They were opening a restaurant out here.

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<v Speaker 2>Didn't do so well, and then I found Lowri's. I

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<v Speaker 2>found Lowri's the primer m. I said, wow, it's an

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<v Speaker 2>interesting restaurant, it's an interesting concept. I think I'll go

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<v Speaker 2>and work for them. So luckily they gave me a job,

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<v Speaker 2>and then you know, the spot at the Tama Shutter

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<v Speaker 2>came out. They said, this would be perfect for you. You know,

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<v Speaker 2>you'd love to do this. It's a real challenge and

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<v Speaker 2>it's a fun place to work and I lucked out,

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<v Speaker 2>you know, fifteen years ago.

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<v Speaker 1>Good for you, I mean, and it is it is.

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<v Speaker 1>I would imagine it's a challenge for a couple of reasons.

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<v Speaker 1>You have new people coming in. You have old people

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<v Speaker 1>who have been there and I mean old who have

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<v Speaker 1>experienced the restaurant through whatever changes or thereof, and things

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<v Speaker 1>like that that want things exactly the way to stay.

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<v Speaker 1>And I always find that heritage places throw that curveball

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<v Speaker 1>where keeping it the same but moving it forward is

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<v Speaker 1>a battle.

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<v Speaker 2>Is that true? That's absolutely true. We have our what

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<v Speaker 2>we refer to as our legacy guests, right.

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<v Speaker 1>Yeah, some of them. I called them old legacy guests

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<v Speaker 1>sounds better.

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<v Speaker 3>So we've been open for one hundred and three years.

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<v Speaker 2>Yeah, we have guests who are one hundred and three

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<v Speaker 2>years old who have been there every year for their

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<v Speaker 2>birthday essentially, which is which is nuts to think about,

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<v Speaker 2>you know, one hundred three years old in the restaurant

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<v Speaker 2>business is crazy. But to have guests who have been

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<v Speaker 2>there for the better part of that century that we've

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<v Speaker 2>been open to balance having to move forward, you know,

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<v Speaker 2>having to put a vegetarian dish on the menu. Yeah,

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<v Speaker 2>I mean that was a scary thing when that was done,

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<v Speaker 2>you know, twenty years ago, and you can imagine the uproar.

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<v Speaker 2>But every every time we change the menu a little bit,

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<v Speaker 2>we do get a lot of pushback from the guests there.

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<v Speaker 3>So, well, where's this dish? Where's that dish? They said.

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<v Speaker 2>We always tell them, Listen, you got to remember that

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<v Speaker 2>that dish you had twenty thirty years ago. It might

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<v Speaker 2>have changed, but that was new twenty and thirty years

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<v Speaker 2>ago when you started like, yeah, so you're gonna find

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<v Speaker 2>something new.

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<v Speaker 1>Yeah, something Yeah, that's a good way of looking at it.

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<v Speaker 1>You know, that's the whole point is. That's why it's

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<v Speaker 1>funny how tam o' shantered has been through, you know,

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<v Speaker 1>all kinds of different things La has been through. But

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<v Speaker 1>the reality is most places that are coming into the

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<v Speaker 1>sea and the food scene now are trying to find

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<v Speaker 1>a vibe, trying to find something that's worth. It's more

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<v Speaker 1>than just the food. Now now people want an atmosphere

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<v Speaker 1>and they want you know, and Tam has had it

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<v Speaker 1>the whole time. So people get to go in there

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<v Speaker 1>enjoy that. And whenever I walk in, I don't care

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<v Speaker 1>what time of the year it is, I always feel,

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<v Speaker 1>you know. Now, the holidays are always fun, and of

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<v Speaker 1>course going in there in March is always a blast.

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<v Speaker 1>But it just has its own energy and speaks to

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<v Speaker 1>an older La and Hollywood that I happen to be

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<v Speaker 1>a fan of. So you're very lucky to do though.

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<v Speaker 1>Right now, my guest is John Lindquist. He is the

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<v Speaker 1>managing partner of Tam o' shanter in Los Felis in

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<v Speaker 1>Los Angeles here right off of the five if you're

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<v Speaker 1>going that way, and it just is a special place.

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<v Speaker 1>It's owned by the Lowry's folks, so you know that

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<v Speaker 1>they The food is already spectacular, but the vibe and

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<v Speaker 1>the history one hundred and three years old, it just

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<v Speaker 1>is an incredibly special place. And so John was talking

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<v Speaker 1>about how Table thirty one is where you know, Walt

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<v Speaker 1>Disney used to sit there with you know, three guests

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<v Speaker 1>and make deals and come up with you know, ideas

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<v Speaker 1>of things, you know, notes on napkins type stuff and

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<v Speaker 1>talk about having a foot in the door of history.

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<v Speaker 1>And we were talking a little bit about how you

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<v Speaker 1>can now get that. You can reserve that table a

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<v Speaker 1>special meal for a special price that I think is fantastic.

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<v Speaker 1>It's basically a four course meal there. You can check

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<v Speaker 1>that out. Do you have to go to the lowry

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<v Speaker 1>site first? You go to Lowry's to find you guys?

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<v Speaker 2>Oh yeah, you can go to Tamil Shadder dot com

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<v Speaker 2>or Lowry's online dot com dot you either.

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<v Speaker 1>Way, and then you can on the open table you

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<v Speaker 1>can reserve and get your reservations there. So what's going

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<v Speaker 1>on with the menu right now? What are the things?

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<v Speaker 1>Prime Rib obviously is going to be on there, but

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<v Speaker 1>what are some things that are the favorites of people

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<v Speaker 1>that come in tam O Shanter.

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<v Speaker 2>So our number one favorite during the daytime lunch service

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<v Speaker 2>is our brisket sandwich. Oh yeah, We've been doing brisket

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<v Speaker 2>for a long long time. It's the most popular and

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<v Speaker 2>I know why because it's the only thing my wife

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<v Speaker 2>asked me to bring home from the restaurant, you know,

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<v Speaker 2>after being there at fifteen years that's the one thing

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<v Speaker 2>she still requests, can.

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<v Speaker 3>You bring me some brisket tonight?

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<v Speaker 1>It is? It is an incredible sandwich. And yeah, brisket's fantastic.

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<v Speaker 2>Yeah, it goes great with our pant coleslaw, beets and

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<v Speaker 2>pickles that we've been doing for at least fifty Wow.

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<v Speaker 1>And what's your jam? What do you go to after

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<v Speaker 1>being there the whole time fifteen years? Yourself?

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<v Speaker 2>I mean, I'm always a sucker for a nice piece

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<v Speaker 2>of prime rib. But that said, you know, I'm a

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<v Speaker 2>pub food kind of guy. Yeah, I love the vibe

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<v Speaker 2>of our pub, so I love our chicken sandwich. It

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<v Speaker 2>cannot be beat. It really is a it's a it's

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<v Speaker 2>an amazing sandwich. And I'm a burger guy too. Yeah,

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<v Speaker 2>but I get mine. I add the extra patty to mine.

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<v Speaker 1>Yeah, look at you. I'm trying to think if it's

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<v Speaker 1>is it served with a knife in the center these days,

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<v Speaker 1>I'm trying to think of it, or if the burger

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<v Speaker 1>just comes as is it's been a long time.

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<v Speaker 2>It comes as okay, it's topped with you know, your

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<v Speaker 2>traditional lettuce tomato.

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<v Speaker 3>Oh my god, it.

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<v Speaker 1>Just that is like the food that brings a smile

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<v Speaker 1>to my face no matter what. And when you don't

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<v Speaker 1>know what you want, you can walk into place like

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<v Speaker 1>tam O Shantern and get something off the menu and

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<v Speaker 1>it's going to bring you that joy that like, oh,

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<v Speaker 1>I didn't even know that I wanted this today, but

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<v Speaker 1>this is what I want. So of course, okay, that's sandwich.

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<v Speaker 1>What about dinner time? What's what's the number one order

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<v Speaker 1>that comes in on the menu.

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<v Speaker 2>I mean, then number one order is you know, I

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<v Speaker 2>mean fifty percent of the guests to order prime rib. Yeah,

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<v Speaker 2>and you know, I mean, obviously we've made it famous

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<v Speaker 2>with Lowry's the Prime Rib, and Lowry's the Prime Rib

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<v Speaker 2>was born at the Tama Shanter. That seasoning salt was

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<v Speaker 2>mixed in our garage at the restaurant in nineteen thirty seven,

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<v Speaker 2>right before we opened in nineteen thirty eight.

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<v Speaker 3>At Lowry's. The Prime Rim still one of my favorites.

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<v Speaker 1>I learned about it from my mom and now it's

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<v Speaker 1>a staple not only in my indoor kitchen, but my

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<v Speaker 1>outdoor kitchen in the backyard has it in sealed drawers

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<v Speaker 1>back there too. It just is one of those things

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<v Speaker 1>that you don't get anywhere else and your side, what's

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<v Speaker 1>your side? Your go to side?

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<v Speaker 2>My side is always the cream spinach. Oh yeah, we

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<v Speaker 2>do it traditionally with the bacon in it, and it's

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<v Speaker 2>you know, it's it's been a staple of that menu

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<v Speaker 2>since nineteen thirty eight.

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<v Speaker 1>Excellent. How's business been?

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<v Speaker 3>Business is great? Actually good?

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<v Speaker 2>You know, I think we had a very challenging start

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<v Speaker 2>to this year, but we've been an anchor in that

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<v Speaker 2>community in Atwater Village for one hundred and three years,

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<v Speaker 2>so we kind of became their go to comfort spot,

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<v Speaker 2>you know, with all the trouble that was happening with

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<v Speaker 2>fires and whatnot. I think people found that sense of

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<v Speaker 2>comfort and sense of home that the time of Shenner

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<v Speaker 2>kind of kind of gives off.

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<v Speaker 1>And it's an interesting vibe there on Los Fieless Boulevard too,

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<v Speaker 1>because you have the new I mean, you have Costco

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<v Speaker 1>across the street, and you have stuff like that, But

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<v Speaker 1>there is that little nook right there on the most gosh,

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<v Speaker 1>what would be that most southern part of trying thing

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<v Speaker 1>where that runs. But how you have this time capsule

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<v Speaker 1>in that building and that it hasn't seemed to change.

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<v Speaker 1>I mean, could look at pictures of it forty years ago.

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<v Speaker 3>It looks the same.

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<v Speaker 1>Yeah. You go into you know, open the door and

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<v Speaker 1>go in there and you see the faux and the history.

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<v Speaker 1>Just the vibe, the the smell of the place is

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<v Speaker 1>just welcoming, everything about it. So I just I can't

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<v Speaker 1>say enough great things about it. Any last words about

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<v Speaker 1>tam O'Shanter that you want people to know or if

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<v Speaker 1>they haven't been in, what they should try.

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<v Speaker 2>Yeah, if you haven't been in. I mean, we've got

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<v Speaker 2>a diverse menu. We're not We're not a one dish

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<v Speaker 2>restaurant like Lowry's the Prime Rim. We've got a little

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<v Speaker 2>bit of everything for everybody.

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<v Speaker 3>You know. We're family friendly. We always have been.

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<v Speaker 2>You know, we see three generations of a family sitting

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<v Speaker 2>around the dining room table and love it. You know,

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<v Speaker 2>dining rooms every night. So you know, it's just it's

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<v Speaker 2>a great place to to get away from the hustle

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<v Speaker 2>and bustle of LA.

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<v Speaker 1>Yeah, and it's friendly and you're always met with friendly.

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<v Speaker 1>It just the whole I can't recommend it enough if

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<v Speaker 1>you if you've never been, and I know we've got

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<v Speaker 1>a massive audience, you know throughout California and beyond even

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<v Speaker 1>Las Vegas and Arizona and everything else. But you know,

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<v Speaker 1>make a day trip. If you're you know south here,

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<v Speaker 1>you're in Orange County, make a day trip or plan

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<v Speaker 1>to come out. And if you're local and haven't been,

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<v Speaker 1>just take yourself out, go and enjoy yourself. It just

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<v Speaker 1>really is a special place and there's good people. So

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<v Speaker 1>it's my first time meeting John Lindquist there, so it

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<v Speaker 1>was a real pleasure.

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<v Speaker 3>Man.

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<v Speaker 1>I appreciate you taking the time to come in.

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<v Speaker 3>Yeah, Neil, thanks for having me, and I really appreciate

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<v Speaker 3>me you.

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<v Speaker 1>It's my pleasure. But I know that Saturdays are busy,

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<v Speaker 1>so you've got to run back and make sure that

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<v Speaker 1>the cats are all where they're supposed to be. But

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<v Speaker 1>good time had by all at tam O'Shanter. Get out

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<v Speaker 1>there and enjoy yourself. And if you have the testecular

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<v Speaker 1>fortitude to go there four in March and enjoy a

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<v Speaker 1>little Saint Patti's Day, good luck to you. It's packed,

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<v Speaker 1>but man, it's like nothing else you've ever experienced.

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<v Speaker 3>As well,