Speaker 1: Now, so we get to cleanse our palates a little
Speaker 1: bit and enjoy something that's perfect for a day like this,
Speaker 1: and that's gelatto. Just getting back from Italy. You know,
Speaker 1: you get you have these flavors. You taste gelato and
Speaker 1: it's creaminess and density and it's luxury. So I'm excited
Speaker 1: and we'll get into tasting in a moment, but right
Speaker 1: now I want to introduce you to our guests as
Speaker 1: we talk about how long is this fairly new? Have
Speaker 1: you guys been around for a little bit or no?
Speaker 2: We started probably back in August of last year.
Speaker 1: Yeah, so fairly new. And the name of their place
Speaker 1: is Lefty Gelato, and is it Sue Young Park? Soue
Speaker 1: Young Park is the chef and Kevin is here as well.
Speaker 1: And English is not your native language, so you know,
Speaker 1: you as comfortable as you are to speak about something
Speaker 1: you can otherwise. Kevin's here is well, Whye gelato?
Speaker 2: Oh?
Speaker 3: Because I love it.
Speaker 1: I love it too, but I can't make it what
Speaker 1: you know, as a chef and one that is celebrated
Speaker 1: to to shift from something and go very specific mhm,
Speaker 1: what other than its flavor and the fact that you
Speaker 1: love it. Drew you to want to make gelato.
Speaker 3: Oh, sorry about it. I used to be a chef
Speaker 3: at the restaurant. Uh huh at the time. I find
Speaker 3: you gelato shop all the time, and then I fall
Speaker 3: in love gelato, and then I decided, let's make the
Speaker 3: gelatto let's and then I start to make yeah, yeah yeah.
Speaker 1: If you like something, being able to make it. How
Speaker 1: many flavors at Lefties right now?
Speaker 3: How we serve sixth flavor with the one like special Sunday?
Speaker 2: Yeah, totally. You have a total of seven items. But
Speaker 2: every month the Sunday will also change, and then as
Speaker 2: the season's changed, the flavors will also change too.
Speaker 1: Well, of course that's what a chef does, like the
Speaker 1: seasonal stuff. And let's see I want to see up
Speaker 1: on the website and where are you guys located?
Speaker 2: So right now we're operating inside the Style Hotel used
Speaker 2: to be the old Ace Hotel in downtown La uh huh.
Speaker 2: We were fortunate enough to have an opportunity to operate
Speaker 2: out of the hotel, so that's where we're at right now.
Speaker 1: That's awesome and you can find them on Instagram as well.
Speaker 1: Lefty Underscore Gelatterrea Lefty Underscore Geelatterrea, maybe so, maybe so?
Speaker 1: And right now we're talking to the folks from lefty
Speaker 1: lefties gelato Rhea. Where does lefty come from? You both
Speaker 1: have your hands, so we.
Speaker 3: Are both left I'm a lefty.
Speaker 1: Look at that? All right? That means we're creative and
Speaker 1: we're smart and we right horribly. But all of that aside.
Speaker 1: That's very very cool. And so you've got some you've
Speaker 1: got all your flavors here, and there's one that you're
Speaker 1: gonna brulay. So I said, oh no, no wait, and
Speaker 1: so we can hear the torch. You can light it
Speaker 1: right in front of the microphone right there, and we
Speaker 1: can hear you torch that and brew lay it right
Speaker 1: in front of us. Sure, please do look at that man,
Speaker 1: fire fire only Shannon Farren was here, fire fire, Wow
Speaker 1: one more time. Oh she's doing Look at this, Kayla,
Speaker 1: Miss Kayla, look at this. She's she's torching things. It's
Speaker 1: probably not even legal, but we're we run.
Speaker 2: We won't tell anybody.
Speaker 1: Yeah, nobody's listening.
Speaker 3: We're good.
Speaker 1: Look at that, okay, breulet obviously with a torch like
Speaker 1: a crim breulet. You're putting sugar on top of the gelato.
Speaker 1: In this case, and she's torching it and this will
Speaker 1: melt the sugar which will then come together again as
Speaker 1: it cools down in nice crispy crunchy topic exactly, And
Speaker 1: what's the flavor underneath there?
Speaker 2: So underneath the sun? So does this our sweet Potato Sunday.
Speaker 2: So underneath is a base of vanilla gelato that we
Speaker 2: also make in house. And then we have several layers
Speaker 2: of topping, one of them being a pecan crumble that
Speaker 2: we also make it a house. And then there is
Speaker 2: a sweet potato puree, which is also made in house,
Speaker 2: and then on top of it is a layer of
Speaker 2: custard and then we sprinkle sugar on top. And then
Speaker 2: as you.
Speaker 1: Saw, smells so good, right, all right, can you can
Speaker 1: you make me just a little bit of that a
Speaker 1: little taste, so like to taste that one that looks delicious?
Speaker 2: So for the Sunday, Yeah yeah, So we recommend that
Speaker 2: you crack the lay portion of it and then you
Speaker 2: dig deep to get all the layers.
Speaker 1: Oh yeah, okay, and then go from the bottom.
Speaker 2: Yeah yeah, to get all the layers and then.
Speaker 1: Oh my god, oh my goodness.
Speaker 2: Not too bad, right, So we have serving cups for everybody.
Speaker 2: So if you just want to take your portion.
Speaker 1: How lovely is that? Wow? So so decadent, But man,
Speaker 1: those flavors so nicely in that crunch. Oh but I
Speaker 1: will make note of something I've worked with my producer
Speaker 1: Kayla for some time. The first time I've ever seen
Speaker 1: skip in the studio towards the food. Yeah, okay, we're
Speaker 1: up against the clock here, So what other flavors can
Speaker 1: we try?
Speaker 2: So our signature flavor is the date gelatto. So social
Speaker 2: pretended to on top okay, and that's a date puree
Speaker 2: on top, No, so is date flavored gelato. And then
Speaker 2: on top of the topping is a pecan problem. So
Speaker 2: basically what it is, it's just candied pecan grinded into
Speaker 2: a smooth texture. So we recommend that you eat it together.
Speaker 2: But that's that's our signature flavor.
Speaker 1: Oh my god.
Speaker 2: Yeah, so we use Korean dates to produce the gelato.
Speaker 1: Wow. Yeah, holy heck, that is really really good. I
Speaker 1: thought the first one was so great. I'm like, I
Speaker 1: hope it doesn't set, you know, disappointment, but wow, trying
Speaker 1: that one? Wow? Wow. All right, let's see one more here.
Speaker 2: So if you want something more, I guess refreshing. Sure,
Speaker 2: we recommend and the background.
Speaker 1: Okay, let's take this last one before we take our break.
Speaker 1: This is a sorbet.
Speaker 2: Yeah, so what you're eating right now is a mandarin sorbet.
Speaker 2: So we use California grown mandarins. We juice it every
Speaker 2: day at the kitchen, and you know, and then she
Speaker 2: she makes a sorbet out of it, and the same
Speaker 2: thing with the rat is.
Speaker 1: Now the top of my list best sorbet I've ever had.
Speaker 1: This is a fantastic sorbet.
Speaker 2: Thank you.
Speaker 1: That is perfect. It is perfect, The flavor, the sweetness,
Speaker 1: everything is perfect. Wow.
Speaker 3: You know that he all the time.
Speaker 1: The juice, Yeah for me, need some juice? Yeah, done
Speaker 1: and dumb that you should be very proud. This is delicious,
Speaker 1: very very special. All right. Lefty Geelataia, I cannot recommend
Speaker 1: them enough. This is fantastic. Did you try that? Right?
Speaker 1: And then insane? A little crunchiness, that sweetness. Lefty Gelataia.
Speaker 1: You can find them on Instagram Lefty Underscore Gelataia, Lefty
Speaker 1: Underscore Galatarea, and you find out everything about their you know,
Speaker 1: lefty Gelataia dot com, Lefty Gelataia dot com. They're lefties,
Speaker 1: so they're extra special. Thanks for coming on. I appreciate
Speaker 1: that this is really really delicious. How exciting is that?
Speaker 1: Very very fun