Speaker 1: Rob Ariano from Desconso Restaurant in Coasta Mesa and newly
Speaker 1: out here in Los Angeles on Wiltshire in the Miracle
Speaker 1: Mile area that's still considered the Miracle Mile area, isn't it.
Speaker 2: Rob Absolutely, Yeah, we're in the heart of it.
Speaker 3: Yeah, that's what I thought.
Speaker 1: I'm like going because it's right right there by the
Speaker 1: tar pits, and yeah, it's a beautiful location. Why don't
Speaker 1: you start off with that for a second. I know
Speaker 1: you've been on the show many times, one of our
Speaker 1: favorite guests, and I love the food there and the vibe. Obviously,
Speaker 1: otherwise I wouldn't be talking about it. But tell everybody
Speaker 1: about the you know, Coast to Mesa we've we've talked
Speaker 1: about many times, but Los Angeles is newer. Talk about
Speaker 1: the vibe and the experience for people to go out
Speaker 1: to the Los Angeles location.
Speaker 2: Yeah, of course, so as you know, I mean, we've
Speaker 2: been around in Coast to Mesa for six years with
Speaker 2: our initial property there and this location here on Wheelshair
Speaker 2: is really our flagship location and it's such a obviously
Speaker 2: great area, but it's nine thousand square feet. We've really
Speaker 2: taken you know, what We've developed and learned and done
Speaker 2: in Costa Mesa and really enhanced all of those main
Speaker 2: elements in our build out here. And we built a
Speaker 2: huge vaulted back bar in the middle of a thirty
Speaker 2: foot ceiling room. And we have planted grills where we
Speaker 2: cook at your table, you know, throughout the restaurant as
Speaker 2: well as standard dining. We have our taco bar where
Speaker 2: our takeato chefs are preparing all our tacos right there
Speaker 2: in the open room. You can see them make the
Speaker 2: fresh tortilla of them. The comal. It's an open kitchen.
Speaker 2: You know. We're all about creating a really sort of
Speaker 2: you know, a street style vibe with our you know,
Speaker 2: elevated service and environment all collectively bringing you discuss concept
Speaker 2: and I couldn't we have to bring on Wheelshir. It's
Speaker 2: such a just a great area. We're literally thrown's throw
Speaker 2: from the Brave tarpets. I could throw a rock and
Speaker 2: hit the tar from where we're at and.
Speaker 3: Uh, yeah, don't don't do that, man, Don't be throwing
Speaker 3: rocks at.
Speaker 2: The tar pet.
Speaker 1: Okay, absolutely, people know you're not throwing rocks.
Speaker 2: No, definitely, definitely not.
Speaker 1: It's a beautiful location. It's brick on the outside. Uh
Speaker 1: it's you know, well appointed, but it's got a great vibe.
Speaker 1: And there's the sociability of hanging out at that plancha
Speaker 1: and having uh food cooked right in front of you,
Speaker 1: you know, girls night out, guys night out, family time, whatever,
Speaker 1: going out for great cocktails, all of those things. It
Speaker 1: screams at Desconso we're you know, stoked to have it
Speaker 1: here in La because one I'd have to go out
Speaker 1: to Coasta Mesa to enjoy it.
Speaker 3: And so this way it's close.
Speaker 1: It's actually a stone's throw a watch, I'm gonna throw
Speaker 1: a rocket, so it's close.
Speaker 3: But the reception has been great.
Speaker 2: Yeah, it's been amazing. And again coming into this you
Speaker 2: know Los Angeles market and it's colinary singing obviously daunting,
Speaker 2: and we've loved the reception. And it's been such a
Speaker 2: beautiful opening since January. So we're only a couple of
Speaker 2: months in greasing the wheels, of course, but things are great.
Speaker 4: I will say really quick, sorry to interrupt. I walk
Speaker 4: there often because that's my area, and that's when me
Speaker 4: and my sister don't have plans, we go there. The
Speaker 4: bar is so beautiful, is such a vibe the service
Speaker 4: is a amazing the staff is so friendly, and their
Speaker 4: chicken nachos and espresso martini is literally to die for.
Speaker 4: So I'm so grateful that you opened it so close
Speaker 4: to my house because I needed a good place like that.
Speaker 3: It's amazing, Jam Jam. I'm there often.
Speaker 2: I lived there that much. I can tell I can.
Speaker 2: I can sense, you know, the the national enthusiasm and
Speaker 2: your response.
Speaker 1: I love it.
Speaker 2: That's that's what I like to hear.
Speaker 1: No, Kayla speaks truth and truth alone. Trust me, she won't.
Speaker 3: She will.
Speaker 1: She will say anything to you if she believes it
Speaker 1: to be true.
Speaker 3: She does not hold back.
Speaker 2: There.
Speaker 3: I don't want to.
Speaker 4: I don't like to, you know, do that too much
Speaker 4: because I'm not like oh.
Speaker 3: The producer of the forkal Port.
Speaker 4: Because the people try to do things. I just want
Speaker 4: to pay for it, enjoy my food, and joy the
Speaker 4: service and go.
Speaker 3: Say hi to them and say, I say that's the service.
Speaker 4: To the bartenders and the servers who are amazing.
Speaker 2: I won't take care of you. Just you know you
Speaker 2: can say hi, I won't give you anything for free.
Speaker 3: Do you know what's funny?
Speaker 1: Because I do the same thing, and I always feel
Speaker 1: like somebody like like someone's going to assume that I
Speaker 1: want something. So what I do is I say on
Speaker 1: my way out, yeah paid, and nobody's gonna mistake it
Speaker 1: for you know, me being bill handle and wanting something
Speaker 1: for free somewhere I'm gonna I'm going.
Speaker 2: To tell you guys something though, as an operator of restaurants, Uh,
Speaker 2: there are those people that do come in and they
Speaker 2: do you know they are. You can just tell that,
Speaker 2: you know that they they want to let you know
Speaker 2: that you're there, You know that you're there, and it's
Speaker 2: sort of setting you up, you know there. And don't
Speaker 2: get me wrong, you know, I have no problem taking
Speaker 2: care of my little guests. But that's not the issue.
Speaker 2: It's just funny. There are some people that come in
Speaker 2: and you can sense that sort of expectation, you know,
Speaker 2: by announcing their presence. But part of it, you know,
Speaker 2: and again that's what we do. We take care of
Speaker 2: people and all the way that they'd like to.
Speaker 1: It's like a woman going, listen, I know you just
Speaker 1: looked at my boobs. Don't pretend you're not. And it's like,
Speaker 1: don't pretend that you're saying hi when you want free food.
Speaker 2: I actually call them out sometimes it's kind of fun.
Speaker 1: Yeah, why when they talk about they're in an influencer,
Speaker 1: Oh yeah, I.
Speaker 3: Know, I don't.
Speaker 1: I usually start with that I'm not expecting anything free.
Speaker 1: But I've even done this to you when there's people
Speaker 1: going in there a friend, I'd say, listen, don't want
Speaker 1: you to do anything except go say hi and tell
Speaker 1: them about the concepts, talk about you know, you know,
Speaker 1: because that's nice. I think that to make someone feel
Speaker 1: extra special is nice, but it doesn't mean you have
Speaker 1: to give them anything.
Speaker 2: And honestly being essentially, I'm all about hostility. So any
Speaker 2: chance I can, you know, make a connection quickly with
Speaker 2: somebody that knows, somebody that I know, or somebody I
Speaker 2: know that I can go and talk about the concepts
Speaker 2: and the food and make recommendations. You know, I'm all
Speaker 2: about it. I live for that.
Speaker 1: Yeah, I like if anything, I'm more about Hey, can
Speaker 1: I see the kitchen?
Speaker 3: Can I say hi to the team on the line?
Speaker 3: Like that? To me, it's way better than a free
Speaker 3: drink or something.
Speaker 1: If you want the Planche experience at disconso here in
Speaker 1: Los Angeles.
Speaker 3: They also have a location in Coasta, Mesa, but.
Speaker 1: Here in the Miracle mile on Wilshire by the tar
Speaker 1: Pits Labre at Tarpits at five seven seven three Wilshire Boulevard.
Speaker 1: You might want to call and make reservations if you
Speaker 1: want to experience the planche experience, but it doesn't matter.
Speaker 1: All the tables are good tables and cute. Tell us,
Speaker 1: we've got Rob with us. Rob Ariano on the phone.
Speaker 1: He's been on the show many many times before. Tell
Speaker 1: us what's going on for this weekend and tomorrow, tomorrow
Speaker 1: and Monday for Sinco de Mayo and Desconzo.
Speaker 2: Well as you can imagine, as a restaurant owner, I love,
Speaker 2: especially a Mexican restaurant owner at obviously I love Synco Demayo.
Speaker 2: And uh, you know, not for just the fact that
Speaker 2: it's a reason, you know too, you know, for guests
Speaker 2: to go out and you know, just an excuse, you know,
Speaker 2: to go out and celebrate, but you know, it's an
Speaker 2: opportunity for us to really sort of shine and and uh,
Speaker 2: you know, s feats are really fun and cool elements
Speaker 2: with Mexican culture and cuisine, which we are doing all weekend.
Speaker 2: All weekend, we're running specials, We're doing sampler platters of
Speaker 2: some of our best dishes at both locations. We're offering pictures,
Speaker 2: which we don't normally do. You know, we're very crafted
Speaker 2: based cocktails and our and our Gotti spirits. But for
Speaker 2: the weekend, you know, we're having some fun pictures to
Speaker 2: really sort of emphasize, you know, bringing your group down
Speaker 2: and uh, you know, having a good time and spreading
Speaker 2: out to margaritas throughout the table with our pictures. We're
Speaker 2: doing happy hour all day on Monday at both locations
Speaker 2: from open to close, and so all of our happy
Speaker 2: hour specials, happy hour prices of course, and really sort
Speaker 2: of ending the weekend with a big bang, which will
Speaker 2: also include live music all day on Monday. Well, we
Speaker 2: have it kind of peppered throughout the weekend as well,
Speaker 2: and it's made it really festive and have a lot
Speaker 2: of fun with it.
Speaker 1: You've brought in, you know, many cocktails and margarita's over
Speaker 1: the years to me that are always fantastic. There's one
Speaker 1: that I know that you have that is a special,
Speaker 1: which is your cucumber and salt.
Speaker 3: Yes, talk to people about some.
Speaker 1: Of your margarita specials and the elevated cocktail style that
Speaker 1: you guys have so and I love.
Speaker 2: That you point out the cucumber and saul because this
Speaker 2: cocktail is just, I mean, it just it hits people
Speaker 2: all across the board. It's so popular. We get so
Speaker 2: many requests, uh, you know for something that we would
Speaker 2: never take off the menu. It's one of our signature margaritas.
Speaker 2: And and rightfully so it's it's just it's a beautiful cocktail.
Speaker 2: But the thing with our cocktail program is like our food,
Speaker 2: you know, everything's made from scratch. You know, it's made
Speaker 2: with you know, fresh fruit and you know juice, fresh fruit,
Speaker 2: sweetened with with a gave with you know, all natural
Speaker 2: gave sweetener. And you know, we also elevate our spirits.
Speaker 2: You know, we're not just you know, going after you know,
Speaker 2: price conscious spirits. You know, we you know, we really
Speaker 2: do seek after you know, because there are especially in
Speaker 2: the Sky region, but in the Tequila region. Although they
Speaker 2: do follow the similar formula, there's there's definitely different taste variations,
Speaker 2: especially when it comes to the aged uh and and
Speaker 2: and all that. So we you know, we really do
Speaker 2: take pride in sort of pinpointing the right spirit with
Speaker 2: the right juice, and and you know, you know, we
Speaker 2: like to add in little sort of kickers of liqueurs
Speaker 2: and you know, uh, you know slightly you know, added
Speaker 2: flavor punches to profiles and really have fun but not
Speaker 2: over complicated.
Speaker 4: You know.
Speaker 2: That's that's a real big thing for us. You know,
Speaker 2: it's we want to make sure that you know the
Speaker 2: true marguerita flavor. The tequila comes piping through, you know,
Speaker 2: and then you know, hints with all the different flavors
Speaker 2: that we have on our cocktail program.
Speaker 1: You know what, Rob, can you hang on for one
Speaker 1: more segment because we're up against.
Speaker 3: News right now?
Speaker 1: Yeah, no problem, Yeah, stick around because not only do
Speaker 1: I want to get into some of the things you've got,
Speaker 1: the foods that you've got going for this weekend and
Speaker 1: through Monday for sync of Demisle, but also brunch. I
Speaker 1: want to talk about brunch as well, So stick around around.
Speaker 1: Rob Ariano is with us from Desconzo Restaurant here in
Speaker 1: the Miracle Mile in Los Ange, Angelus at five seven
Speaker 1: seven to three Woolshire Boulevard, And of course they have
Speaker 1: a location in Costa Mesa in Orange County as well
Speaker 1: that you need to check out if you haven't. Both
Speaker 1: great locations, but we're thrilled to have them now. Here
Speaker 1: in Los Angeles. And then of course you've got Sinco
Speaker 1: de Mayo weekend going on right now. So we've got
Speaker 1: our buddy rob Ariano from Desconzo Restaurant. They of course
Speaker 1: have a location there in Costa Mesa in Orange County
Speaker 1: for our OC peeps. And then they have a new
Speaker 1: location here in Los Angeles, right here in the Miracle
Speaker 1: Mile area and right next to Lebrea Tarpits. I mean,
Speaker 1: you can't miss that. I don't even need to give
Speaker 1: you an address. I just say it's right next door
Speaker 1: to the Lebrea tart Pits and go out there and
Speaker 1: enjoy yourself. So Rob, in addition to everything that's going
Speaker 1: on for Cinco de Mayo, you guys have brush there
Speaker 1: as well.
Speaker 2: Yes we do. We brunch one of my personal favorites,
Speaker 2: not only not only Mexican brunch, I mean, because it
Speaker 2: is that just beautiful excuse to have some fun comfort
Speaker 2: breakfast food and you know pilomon with with a mimosa
Speaker 2: or margarita. There's there's it's a conscious free sort of
Speaker 2: you know, eleven am drinking time and uh, you know,
Speaker 2: how can you not like that?
Speaker 3: Yeah, come for the food, stay for getting crap faced.
Speaker 2: I love it well, you know, with the reason right,
Speaker 2: let's let's be saying exactly and we practice that too,
Speaker 2: you know, even you know we do bottomless mimosas, but
Speaker 2: it's you know, very important, you know, we have we
Speaker 2: have limitations in terms of, you know, ensuring our guests
Speaker 2: are not too skated, but you know, we like to
Speaker 2: keep people in the happy zone. So yeah, eleven to
Speaker 2: three Saturday and Sunday, both locations. We have great Mexican
Speaker 2: brunch dishes that we celebrate. Of course, we do a
Speaker 2: unique item which is in terms of a brunch offering,
Speaker 2: we cook our brunch on our plant of grill, So
Speaker 2: for our Plancha dining, you're getting it cooked at your
Speaker 2: table on a flat grill, with our planchero chefs turning
Speaker 2: up your tilikuilas right there in front of you. Level franchettos.
Speaker 2: We added a new dish which is a chocolate crape
Speaker 2: to our menu which has already been a big hit.
Speaker 2: And breakfast burrito and just a lot of fun menu items.
Speaker 1: The the Chuo pancakes come on now, deep fried pancakes
Speaker 1: dusted with cinnamon sugar and top with delcha de leche.
Speaker 1: Whipped cream, strawberries, dried cranberries, and sliced almonds. Shut your face.
Speaker 2: That's a that's a favorite. Yes, that's a So I'm
Speaker 2: obviously how can you not be a big fan of
Speaker 2: Turro's And I'm a huge fan, So combining them with
Speaker 2: a breakfast item pancakes was a no brainer to me.
Speaker 2: So you know, and our specialty is off the flat grill,
Speaker 2: so if we're gonna, I can get an excuse to
Speaker 2: beautiful sweet breakfast dish on the flat grill. There you go,
Speaker 2: Chero pancakes were born.
Speaker 1: So I have not been into the new location. How
Speaker 1: many planchas do you have?
Speaker 2: So we have four, just like we do in the
Speaker 2: venue is much bigger here in La than than Costa Mesa,
Speaker 2: so we do have four. But what's what's mainly different
Speaker 2: here in the plancha end that we don't have in
Speaker 2: Costa Mesa is we have our plancha pravada room. So
Speaker 2: technically we have five total on the floor. Our fifth
Speaker 2: one is in a private room and that is where
Speaker 2: we create an even more elevated dining experience, our Plancha Pravada,
Speaker 2: and then we go into above and beyond that in
Speaker 2: that room and what we call Ouranza experience, and that
Speaker 2: is our trust. Omakassi means trust, so meaning trust is
Speaker 2: our play on the Omakasei experience. And that's where our
Speaker 2: head chef comes in and prepares a beautiful, real detailed,
Speaker 2: dele kated seven course Mexican inspired neo right in front
Speaker 2: of you. It's beautiful. Wow.
Speaker 3: So how many people did you say? How many people
Speaker 3: for that room?
Speaker 1: No?
Speaker 2: I did not, So we can fit up to ten
Speaker 2: in that room, so it's definitely an intimate experience.
Speaker 1: And about the other Plancha experiences, how many seat at.
Speaker 2: Those so they do see the same size, so they
Speaker 2: seat up to ten for a single party. They are
Speaker 2: communal regularly, so you do sit with other guests, and
Speaker 2: we only put eight when it's communal as we don't
Speaker 2: want to put strangers too close to each other. And
Speaker 2: then we have four tables in that room, so we've
Speaker 2: done parties of forty. That's the largest we can fit
Speaker 2: at one time in that room, you know, and have
Speaker 2: all four chefs cooking them at the same time.
Speaker 1: Wow, super super cool And just because we have you.
Speaker 1: And next weekend is going to be Mother's Day, and
Speaker 1: you think going special for Mother's Day.
Speaker 2: Absolutely, yeah. Not only are we celebrating Mother's Day, but
Speaker 2: we of course are celebrating Mexican Mother's Day, which you know,
Speaker 2: if everyone knows, that always lands on the tenth. It's
Speaker 2: not the particular Sunday. It's always on the tenth, regardless
Speaker 2: of the day, and this year happens to be the
Speaker 2: day before on Saturday, so we're doing Saturday and Sunday.
Speaker 2: We have a special multi course brunch menu. Have a
Speaker 2: standard bunch or brunch menu items available, but of course
Speaker 2: we put together a nice fun brunch menu, multi course
Speaker 2: brunch special package for U for both locations. That's running
Speaker 2: a great deal.
Speaker 1: And for those that haven't experienced Mexican Mother's Day, it's
Speaker 1: just like you know, regular white people Mother's Day, except
Speaker 1: at the very end, all the kids get slapped with
Speaker 1: the chunkla love that.
Speaker 2: You know. It's so's funny you've said that because I
Speaker 2: my grandmother. I can't tell you how many times she
Speaker 2: came after me and my cousins with that chancola. You're
Speaker 2: absolutely right.
Speaker 1: That being a half breed my uh yeah, my dad,
Speaker 1: his parents were from Mexico. He was born here, and
Speaker 1: my mom's of you know, European stock, Scottish, Irish, English
Speaker 1: all that. Well, So she didn't use the chankola. She
Speaker 1: used the orange car strips from like the hot wheels.
Speaker 1: Oh yeah, oh my gosh. And they had that little
Speaker 1: purple tongue to attach them to each other, and that
Speaker 1: was on the end you get a little. So I'm
Speaker 1: sure she probably used a slipper every now and then,
Speaker 1: but not the same way.
Speaker 3: So but they came after us, is what I'm saying.
Speaker 2: We all do, and you know what we learned every
Speaker 2: lesson that was uh and you know that was ended
Speaker 2: with the chocolate. And my grandma actually had she had
Speaker 2: the skill. She could throw it and she could hit
Speaker 2: us from distance and oh yeah, yeah.
Speaker 1: Yeah, you've never you've never seen a true chanka thrower
Speaker 1: until you see one actually cock it like a pistol,
Speaker 1: and you're.
Speaker 3: Like, what the heck is that?
Speaker 2: Sure?
Speaker 3: All right, my friend?
Speaker 1: Always good to talk to you, rob Ariano with us
Speaker 1: our guest Disconso Restaurant La dot com.
Speaker 3: Desconso Restaurant, la dot com. Two locations.
Speaker 1: One they're in Costa Mesa in OC and then of
Speaker 1: course here in La they have it in the Miracle
Speaker 1: mile right by your Leabrea tarpit so you can't miss
Speaker 1: it there and uh all weekend into Monday, you've got
Speaker 1: single to my On next weekend you've got Mother's Day.
Speaker 1: Uh Planchet experience. If you have a family of eight
Speaker 1: or so or ten works out perfect there you can
Speaker 1: book a table all those things. Just get on it today.
Speaker 1: I highly recommend that two one three six seven two
Speaker 1: two four four four two one three six seven two
Speaker 1: two or for four to make reservations. Always good to
Speaker 1: talk to you, buddy.
Speaker 2: Yeah, appreciate you. Thank you.
Speaker 1: Fackwise Yeah yeah, Rob and I were talking about something
Speaker 1: we may do this summer. We'll keep you posted as
Speaker 1: we get closer. All right, my friend, happy single the mile.
Speaker 1: We'll talk soon.
Speaker 2: See you two meals by bye