WEBVTT

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<v Speaker 1>Rob Ariano from Desconso Restaurant in Coasta Mesa and newly

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<v Speaker 1>out here in Los Angeles on Wiltshire in the Miracle

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<v Speaker 1>Mile area that's still considered the Miracle Mile area, isn't it.

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<v Speaker 2>Rob Absolutely, Yeah, we're in the heart of it.

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<v Speaker 3>Yeah, that's what I thought.

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<v Speaker 1>I'm like going because it's right right there by the

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<v Speaker 1>tar pits, and yeah, it's a beautiful location. Why don't

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<v Speaker 1>you start off with that for a second. I know

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<v Speaker 1>you've been on the show many times, one of our

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<v Speaker 1>favorite guests, and I love the food there and the vibe. Obviously,

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<v Speaker 1>otherwise I wouldn't be talking about it. But tell everybody

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<v Speaker 1>about the you know, Coast to Mesa we've we've talked

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<v Speaker 1>about many times, but Los Angeles is newer. Talk about

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<v Speaker 1>the vibe and the experience for people to go out

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<v Speaker 1>to the Los Angeles location.

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<v Speaker 2>Yeah, of course, so as you know, I mean, we've

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<v Speaker 2>been around in Coast to Mesa for six years with

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<v Speaker 2>our initial property there and this location here on Wheelshair

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<v Speaker 2>is really our flagship location and it's such a obviously

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<v Speaker 2>great area, but it's nine thousand square feet. We've really

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<v Speaker 2>taken you know, what We've developed and learned and done

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<v Speaker 2>in Costa Mesa and really enhanced all of those main

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<v Speaker 2>elements in our build out here. And we built a

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<v Speaker 2>huge vaulted back bar in the middle of a thirty

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<v Speaker 2>foot ceiling room. And we have planted grills where we

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<v Speaker 2>cook at your table, you know, throughout the restaurant as

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<v Speaker 2>well as standard dining. We have our taco bar where

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<v Speaker 2>our takeato chefs are preparing all our tacos right there

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<v Speaker 2>in the open room. You can see them make the

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<v Speaker 2>fresh tortilla of them. The comal. It's an open kitchen.

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<v Speaker 2>You know. We're all about creating a really sort of

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<v Speaker 2>you know, a street style vibe with our you know,

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<v Speaker 2>elevated service and environment all collectively bringing you discuss concept

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<v Speaker 2>and I couldn't we have to bring on Wheelshir. It's

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<v Speaker 2>such a just a great area. We're literally thrown's throw

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<v Speaker 2>from the Brave tarpets. I could throw a rock and

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<v Speaker 2>hit the tar from where we're at and.

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<v Speaker 3>Uh, yeah, don't don't do that, man, Don't be throwing

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<v Speaker 3>rocks at.

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<v Speaker 2>The tar pet.

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<v Speaker 1>Okay, absolutely, people know you're not throwing rocks.

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<v Speaker 2>No, definitely, definitely not.

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<v Speaker 1>It's a beautiful location. It's brick on the outside. Uh

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<v Speaker 1>it's you know, well appointed, but it's got a great vibe.

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<v Speaker 1>And there's the sociability of hanging out at that plancha

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<v Speaker 1>and having uh food cooked right in front of you,

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<v Speaker 1>you know, girls night out, guys night out, family time, whatever,

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<v Speaker 1>going out for great cocktails, all of those things. It

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<v Speaker 1>screams at Desconso we're you know, stoked to have it

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<v Speaker 1>here in La because one I'd have to go out

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<v Speaker 1>to Coasta Mesa to enjoy it.

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<v Speaker 3>And so this way it's close.

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<v Speaker 1>It's actually a stone's throw a watch, I'm gonna throw

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<v Speaker 1>a rocket, so it's close.

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<v Speaker 3>But the reception has been great.

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<v Speaker 2>Yeah, it's been amazing. And again coming into this you

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<v Speaker 2>know Los Angeles market and it's colinary singing obviously daunting,

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<v Speaker 2>and we've loved the reception. And it's been such a

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<v Speaker 2>beautiful opening since January. So we're only a couple of

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<v Speaker 2>months in greasing the wheels, of course, but things are great.

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<v Speaker 4>I will say really quick, sorry to interrupt. I walk

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<v Speaker 4>there often because that's my area, and that's when me

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<v Speaker 4>and my sister don't have plans, we go there. The

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<v Speaker 4>bar is so beautiful, is such a vibe the service

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<v Speaker 4>is a amazing the staff is so friendly, and their

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<v Speaker 4>chicken nachos and espresso martini is literally to die for.

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<v Speaker 4>So I'm so grateful that you opened it so close

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<v Speaker 4>to my house because I needed a good place like that.

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<v Speaker 3>It's amazing, Jam Jam. I'm there often.

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<v Speaker 2>I lived there that much. I can tell I can.

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<v Speaker 2>I can sense, you know, the the national enthusiasm and

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<v Speaker 2>your response.

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<v Speaker 1>I love it.

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<v Speaker 2>That's that's what I like to hear.

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<v Speaker 1>No, Kayla speaks truth and truth alone. Trust me, she won't.

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<v Speaker 3>She will.

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<v Speaker 1>She will say anything to you if she believes it

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<v Speaker 1>to be true.

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<v Speaker 3>She does not hold back.

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<v Speaker 2>There.

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<v Speaker 3>I don't want to.

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<v Speaker 4>I don't like to, you know, do that too much

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<v Speaker 4>because I'm not like oh.

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<v Speaker 3>The producer of the forkal Port.

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<v Speaker 4>Because the people try to do things. I just want

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<v Speaker 4>to pay for it, enjoy my food, and joy the

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<v Speaker 4>service and go.

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<v Speaker 3>Say hi to them and say, I say that's the service.

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<v Speaker 4>To the bartenders and the servers who are amazing.

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<v Speaker 2>I won't take care of you. Just you know you

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<v Speaker 2>can say hi, I won't give you anything for free.

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<v Speaker 3>Do you know what's funny?

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<v Speaker 1>Because I do the same thing, and I always feel

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<v Speaker 1>like somebody like like someone's going to assume that I

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<v Speaker 1>want something. So what I do is I say on

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<v Speaker 1>my way out, yeah paid, and nobody's gonna mistake it

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<v Speaker 1>for you know, me being bill handle and wanting something

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<v Speaker 1>for free somewhere I'm gonna I'm going.

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<v Speaker 2>To tell you guys something though, as an operator of restaurants, Uh,

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<v Speaker 2>there are those people that do come in and they

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<v Speaker 2>do you know they are. You can just tell that,

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<v Speaker 2>you know that they they want to let you know

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<v Speaker 2>that you're there, You know that you're there, and it's

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<v Speaker 2>sort of setting you up, you know there. And don't

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<v Speaker 2>get me wrong, you know, I have no problem taking

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<v Speaker 2>care of my little guests. But that's not the issue.

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<v Speaker 2>It's just funny. There are some people that come in

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<v Speaker 2>and you can sense that sort of expectation, you know,

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<v Speaker 2>by announcing their presence. But part of it, you know,

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<v Speaker 2>and again that's what we do. We take care of

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<v Speaker 2>people and all the way that they'd like to.

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<v Speaker 1>It's like a woman going, listen, I know you just

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<v Speaker 1>looked at my boobs. Don't pretend you're not. And it's like,

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<v Speaker 1>don't pretend that you're saying hi when you want free food.

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<v Speaker 2>I actually call them out sometimes it's kind of fun.

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<v Speaker 1>Yeah, why when they talk about they're in an influencer,

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<v Speaker 1>Oh yeah, I.

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<v Speaker 3>Know, I don't.

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<v Speaker 1>I usually start with that I'm not expecting anything free.

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<v Speaker 1>But I've even done this to you when there's people

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<v Speaker 1>going in there a friend, I'd say, listen, don't want

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<v Speaker 1>you to do anything except go say hi and tell

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<v Speaker 1>them about the concepts, talk about you know, you know,

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<v Speaker 1>because that's nice. I think that to make someone feel

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<v Speaker 1>extra special is nice, but it doesn't mean you have

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<v Speaker 1>to give them anything.

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<v Speaker 2>And honestly being essentially, I'm all about hostility. So any

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<v Speaker 2>chance I can, you know, make a connection quickly with

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<v Speaker 2>somebody that knows, somebody that I know, or somebody I

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<v Speaker 2>know that I can go and talk about the concepts

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<v Speaker 2>and the food and make recommendations. You know, I'm all

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<v Speaker 2>about it. I live for that.

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<v Speaker 1>Yeah, I like if anything, I'm more about Hey, can

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<v Speaker 1>I see the kitchen?

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<v Speaker 3>Can I say hi to the team on the line?

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<v Speaker 3>Like that? To me, it's way better than a free

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<v Speaker 3>drink or something.

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<v Speaker 1>If you want the Planche experience at disconso here in

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<v Speaker 1>Los Angeles.

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<v Speaker 3>They also have a location in Coasta, Mesa, but.

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<v Speaker 1>Here in the Miracle mile on Wilshire by the tar

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<v Speaker 1>Pits Labre at Tarpits at five seven seven three Wilshire Boulevard.

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<v Speaker 1>You might want to call and make reservations if you

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<v Speaker 1>want to experience the planche experience, but it doesn't matter.

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<v Speaker 1>All the tables are good tables and cute. Tell us,

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<v Speaker 1>we've got Rob with us. Rob Ariano on the phone.

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<v Speaker 1>He's been on the show many many times before. Tell

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<v Speaker 1>us what's going on for this weekend and tomorrow, tomorrow

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<v Speaker 1>and Monday for Sinco de Mayo and Desconzo.

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<v Speaker 2>Well as you can imagine, as a restaurant owner, I love,

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<v Speaker 2>especially a Mexican restaurant owner at obviously I love Synco Demayo.

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<v Speaker 2>And uh, you know, not for just the fact that

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<v Speaker 2>it's a reason, you know too, you know, for guests

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<v Speaker 2>to go out and you know, just an excuse, you know,

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<v Speaker 2>to go out and celebrate, but you know, it's an

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<v Speaker 2>opportunity for us to really sort of shine and and uh,

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<v Speaker 2>you know, s feats are really fun and cool elements

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<v Speaker 2>with Mexican culture and cuisine, which we are doing all weekend.

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<v Speaker 2>All weekend, we're running specials, We're doing sampler platters of

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<v Speaker 2>some of our best dishes at both locations. We're offering pictures,

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<v Speaker 2>which we don't normally do. You know, we're very crafted

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<v Speaker 2>based cocktails and our and our Gotti spirits. But for

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<v Speaker 2>the weekend, you know, we're having some fun pictures to

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<v Speaker 2>really sort of emphasize, you know, bringing your group down

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<v Speaker 2>and uh, you know, having a good time and spreading

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<v Speaker 2>out to margaritas throughout the table with our pictures. We're

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<v Speaker 2>doing happy hour all day on Monday at both locations

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<v Speaker 2>from open to close, and so all of our happy

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<v Speaker 2>hour specials, happy hour prices of course, and really sort

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<v Speaker 2>of ending the weekend with a big bang, which will

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<v Speaker 2>also include live music all day on Monday. Well, we

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<v Speaker 2>have it kind of peppered throughout the weekend as well,

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<v Speaker 2>and it's made it really festive and have a lot

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<v Speaker 2>of fun with it.

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<v Speaker 1>You've brought in, you know, many cocktails and margarita's over

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<v Speaker 1>the years to me that are always fantastic. There's one

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<v Speaker 1>that I know that you have that is a special,

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<v Speaker 1>which is your cucumber and salt.

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<v Speaker 3>Yes, talk to people about some.

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<v Speaker 1>Of your margarita specials and the elevated cocktail style that

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<v Speaker 1>you guys have so and I love.

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<v Speaker 2>That you point out the cucumber and saul because this

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<v Speaker 2>cocktail is just, I mean, it just it hits people

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<v Speaker 2>all across the board. It's so popular. We get so

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<v Speaker 2>many requests, uh, you know for something that we would

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<v Speaker 2>never take off the menu. It's one of our signature margaritas.

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<v Speaker 2>And and rightfully so it's it's just it's a beautiful cocktail.

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<v Speaker 2>But the thing with our cocktail program is like our food,

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<v Speaker 2>you know, everything's made from scratch. You know, it's made

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<v Speaker 2>with you know, fresh fruit and you know juice, fresh fruit,

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<v Speaker 2>sweetened with with a gave with you know, all natural

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<v Speaker 2>gave sweetener. And you know, we also elevate our spirits.

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<v Speaker 2>You know, we're not just you know, going after you know,

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<v Speaker 2>price conscious spirits. You know, we you know, we really

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<v Speaker 2>do seek after you know, because there are especially in

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<v Speaker 2>the Sky region, but in the Tequila region. Although they

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<v Speaker 2>do follow the similar formula, there's there's definitely different taste variations,

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<v Speaker 2>especially when it comes to the aged uh and and

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<v Speaker 2>and all that. So we you know, we really do

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<v Speaker 2>take pride in sort of pinpointing the right spirit with

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<v Speaker 2>the right juice, and and you know, you know, we

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<v Speaker 2>like to add in little sort of kickers of liqueurs

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<v Speaker 2>and you know, uh, you know slightly you know, added

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<v Speaker 2>flavor punches to profiles and really have fun but not

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<v Speaker 2>over complicated.

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<v Speaker 4>You know.

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<v Speaker 2>That's that's a real big thing for us. You know,

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<v Speaker 2>it's we want to make sure that you know the

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<v Speaker 2>true marguerita flavor. The tequila comes piping through, you know,

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<v Speaker 2>and then you know, hints with all the different flavors

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<v Speaker 2>that we have on our cocktail program.

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<v Speaker 1>You know what, Rob, can you hang on for one

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<v Speaker 1>more segment because we're up against.

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<v Speaker 3>News right now?

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<v Speaker 1>Yeah, no problem, Yeah, stick around because not only do

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<v Speaker 1>I want to get into some of the things you've got,

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<v Speaker 1>the foods that you've got going for this weekend and

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<v Speaker 1>through Monday for sync of Demisle, but also brunch. I

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<v Speaker 1>want to talk about brunch as well, So stick around around.

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<v Speaker 1>Rob Ariano is with us from Desconzo Restaurant here in

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<v Speaker 1>the Miracle Mile in Los Ange, Angelus at five seven

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<v Speaker 1>seven to three Woolshire Boulevard, And of course they have

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<v Speaker 1>a location in Costa Mesa in Orange County as well

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<v Speaker 1>that you need to check out if you haven't. Both

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<v Speaker 1>great locations, but we're thrilled to have them now. Here

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<v Speaker 1>in Los Angeles. And then of course you've got Sinco

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<v Speaker 1>de Mayo weekend going on right now. So we've got

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<v Speaker 1>our buddy rob Ariano from Desconzo Restaurant. They of course

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<v Speaker 1>have a location there in Costa Mesa in Orange County

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<v Speaker 1>for our OC peeps. And then they have a new

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<v Speaker 1>location here in Los Angeles, right here in the Miracle

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<v Speaker 1>Mile area and right next to Lebrea Tarpits. I mean,

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<v Speaker 1>you can't miss that. I don't even need to give

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<v Speaker 1>you an address. I just say it's right next door

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<v Speaker 1>to the Lebrea tart Pits and go out there and

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<v Speaker 1>enjoy yourself. So Rob, in addition to everything that's going

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<v Speaker 1>on for Cinco de Mayo, you guys have brush there

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<v Speaker 1>as well.

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<v Speaker 2>Yes we do. We brunch one of my personal favorites,

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<v Speaker 2>not only not only Mexican brunch, I mean, because it

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<v Speaker 2>is that just beautiful excuse to have some fun comfort

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<v Speaker 2>breakfast food and you know pilomon with with a mimosa

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<v Speaker 2>or margarita. There's there's it's a conscious free sort of

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<v Speaker 2>you know, eleven am drinking time and uh, you know,

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<v Speaker 2>how can you not like that?

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<v Speaker 3>Yeah, come for the food, stay for getting crap faced.

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<v Speaker 2>I love it well, you know, with the reason right,

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<v Speaker 2>let's let's be saying exactly and we practice that too,

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<v Speaker 2>you know, even you know we do bottomless mimosas, but

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<v Speaker 2>it's you know, very important, you know, we have we

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<v Speaker 2>have limitations in terms of, you know, ensuring our guests

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<v Speaker 2>are not too skated, but you know, we like to

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<v Speaker 2>keep people in the happy zone. So yeah, eleven to

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<v Speaker 2>three Saturday and Sunday, both locations. We have great Mexican

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<v Speaker 2>brunch dishes that we celebrate. Of course, we do a

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<v Speaker 2>unique item which is in terms of a brunch offering,

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<v Speaker 2>we cook our brunch on our plant of grill, So

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<v Speaker 2>for our Plancha dining, you're getting it cooked at your

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<v Speaker 2>table on a flat grill, with our planchero chefs turning

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<v Speaker 2>up your tilikuilas right there in front of you. Level franchettos.

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<v Speaker 2>We added a new dish which is a chocolate crape

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<v Speaker 2>to our menu which has already been a big hit.

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<v Speaker 2>And breakfast burrito and just a lot of fun menu items.

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<v Speaker 1>The the Chuo pancakes come on now, deep fried pancakes

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<v Speaker 1>dusted with cinnamon sugar and top with delcha de leche.

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<v Speaker 1>Whipped cream, strawberries, dried cranberries, and sliced almonds. Shut your face.

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<v Speaker 2>That's a that's a favorite. Yes, that's a So I'm

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<v Speaker 2>obviously how can you not be a big fan of

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<v Speaker 2>Turro's And I'm a huge fan, So combining them with

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<v Speaker 2>a breakfast item pancakes was a no brainer to me.

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<v Speaker 2>So you know, and our specialty is off the flat grill,

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<v Speaker 2>so if we're gonna, I can get an excuse to

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<v Speaker 2>beautiful sweet breakfast dish on the flat grill. There you go,

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<v Speaker 2>Chero pancakes were born.

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<v Speaker 1>So I have not been into the new location. How

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<v Speaker 1>many planchas do you have?

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<v Speaker 2>So we have four, just like we do in the

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<v Speaker 2>venue is much bigger here in La than than Costa Mesa,

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<v Speaker 2>so we do have four. But what's what's mainly different

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<v Speaker 2>here in the plancha end that we don't have in

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<v Speaker 2>Costa Mesa is we have our plancha pravada room. So

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<v Speaker 2>technically we have five total on the floor. Our fifth

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<v Speaker 2>one is in a private room and that is where

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<v Speaker 2>we create an even more elevated dining experience, our Plancha Pravada,

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<v Speaker 2>and then we go into above and beyond that in

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<v Speaker 2>that room and what we call Ouranza experience, and that

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<v Speaker 2>is our trust. Omakassi means trust, so meaning trust is

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<v Speaker 2>our play on the Omakasei experience. And that's where our

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<v Speaker 2>head chef comes in and prepares a beautiful, real detailed,

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<v Speaker 2>dele kated seven course Mexican inspired neo right in front

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<v Speaker 2>of you. It's beautiful. Wow.

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<v Speaker 3>So how many people did you say? How many people

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<v Speaker 3>for that room?

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<v Speaker 1>No?

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<v Speaker 2>I did not, So we can fit up to ten

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<v Speaker 2>in that room, so it's definitely an intimate experience.

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<v Speaker 1>And about the other Plancha experiences, how many seat at.

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<v Speaker 2>Those so they do see the same size, so they

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<v Speaker 2>seat up to ten for a single party. They are

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<v Speaker 2>communal regularly, so you do sit with other guests, and

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<v Speaker 2>we only put eight when it's communal as we don't

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<v Speaker 2>want to put strangers too close to each other. And

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<v Speaker 2>then we have four tables in that room, so we've

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<v Speaker 2>done parties of forty. That's the largest we can fit

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<v Speaker 2>at one time in that room, you know, and have

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<v Speaker 2>all four chefs cooking them at the same time.

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<v Speaker 1>Wow, super super cool And just because we have you.

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<v Speaker 1>And next weekend is going to be Mother's Day, and

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<v Speaker 1>you think going special for Mother's Day.

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<v Speaker 2>Absolutely, yeah. Not only are we celebrating Mother's Day, but

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<v Speaker 2>we of course are celebrating Mexican Mother's Day, which you know,

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<v Speaker 2>if everyone knows, that always lands on the tenth. It's

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<v Speaker 2>not the particular Sunday. It's always on the tenth, regardless

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<v Speaker 2>of the day, and this year happens to be the

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<v Speaker 2>day before on Saturday, so we're doing Saturday and Sunday.

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<v Speaker 2>We have a special multi course brunch menu. Have a

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<v Speaker 2>standard bunch or brunch menu items available, but of course

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<v Speaker 2>we put together a nice fun brunch menu, multi course

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<v Speaker 2>brunch special package for U for both locations. That's running

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<v Speaker 2>a great deal.

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<v Speaker 1>And for those that haven't experienced Mexican Mother's Day, it's

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<v Speaker 1>just like you know, regular white people Mother's Day, except

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<v Speaker 1>at the very end, all the kids get slapped with

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<v Speaker 1>the chunkla love that.

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<v Speaker 2>You know. It's so's funny you've said that because I

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<v Speaker 2>my grandmother. I can't tell you how many times she

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<v Speaker 2>came after me and my cousins with that chancola. You're

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<v Speaker 2>absolutely right.

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<v Speaker 1>That being a half breed my uh yeah, my dad,

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<v Speaker 1>his parents were from Mexico. He was born here, and

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<v Speaker 1>my mom's of you know, European stock, Scottish, Irish, English

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<v Speaker 1>all that. Well, So she didn't use the chankola. She

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<v Speaker 1>used the orange car strips from like the hot wheels.

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<v Speaker 1>Oh yeah, oh my gosh. And they had that little

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<v Speaker 1>purple tongue to attach them to each other, and that

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<v Speaker 1>was on the end you get a little. So I'm

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<v Speaker 1>sure she probably used a slipper every now and then,

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<v Speaker 1>but not the same way.

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<v Speaker 3>So but they came after us, is what I'm saying.

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<v Speaker 2>We all do, and you know what we learned every

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<v Speaker 2>lesson that was uh and you know that was ended

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<v Speaker 2>with the chocolate. And my grandma actually had she had

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<v Speaker 2>the skill. She could throw it and she could hit

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<v Speaker 2>us from distance and oh yeah, yeah.

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<v Speaker 1>Yeah, you've never you've never seen a true chanka thrower

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<v Speaker 1>until you see one actually cock it like a pistol,

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<v Speaker 1>and you're.

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<v Speaker 3>Like, what the heck is that?

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<v Speaker 2>Sure?

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<v Speaker 3>All right, my friend?

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<v Speaker 1>Always good to talk to you, rob Ariano with us

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<v Speaker 1>our guest Disconso Restaurant La dot com.

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<v Speaker 3>Desconso Restaurant, la dot com. Two locations.

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<v Speaker 1>One they're in Costa Mesa in OC and then of

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<v Speaker 1>course here in La they have it in the Miracle

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<v Speaker 1>mile right by your Leabrea tarpit so you can't miss

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<v Speaker 1>it there and uh all weekend into Monday, you've got

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<v Speaker 1>single to my On next weekend you've got Mother's Day.

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<v Speaker 1>Uh Planchet experience. If you have a family of eight

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<v Speaker 1>or so or ten works out perfect there you can

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<v Speaker 1>book a table all those things. Just get on it today.

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<v Speaker 1>I highly recommend that two one three six seven two

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<v Speaker 1>two four four four two one three six seven two

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<v Speaker 1>two or for four to make reservations. Always good to

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<v Speaker 1>talk to you, buddy.

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<v Speaker 2>Yeah, appreciate you. Thank you.

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<v Speaker 1>Fackwise Yeah yeah, Rob and I were talking about something

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<v Speaker 1>we may do this summer. We'll keep you posted as

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<v Speaker 1>we get closer. All right, my friend, happy single the mile.

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<v Speaker 1>We'll talk soon.

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<v Speaker 2>See you two meals by bye