June 15, 2024 • 27 mins
Chef Moaz- Fathers Day Brunch at Melrose. Food deals for dad. Dad’s Day restaurant ideas in OC.
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(00:00):
Hey, it's Neil Savedra. You'relistening to KFI EM six forty the fore
Purport on demand on the iHeartRadio app. Hey, everybody, it is the
Fore Report. I'm Neil Savedra KFIhere on a Saturday enjoying a beautiful sunny
day. We didn't have the hazetoday, or at least not as much
on this Father's Day weekend. Alot of things going on in the Southland
(00:23):
for Father's Day. We'll bring youup to speed on the food related ones
coming up in just a little bit. Right now, we wanted to get
you up to speed on a foodrelated one here in Los Angeles. Will
cover some Orange County ones coming upjust a little bit. So this Father's
Day marks the launch of brunch serviceI believe at Carmel or Carmel if you
(00:48):
please. Melrose's exciting new Mediterranean restaurant. Now. The thing that I dig
about this is they have this menuthat's inspired by Tel Aviv, among other
locations in the Mediterranean, and Ijust think that that's fascinating and the food,
if you've ever been, is terrific. So let's bring upon the show
(01:10):
right now, Chef Moz to talkmore about their Father's Day brunch. Welcome
to the forkal Port. Hey,hey, how are you doing? I
am well, chef, how areyou? I'm good? Thank you for
having us. Are you from telAviv? Yeah? I grew up in
tel Aviv most of my adult life. I was cooking in tel Aviv.
(01:34):
And yeah, very new in Lajust arrived a few months ago just to
open a carmel Melwold. Yeah,very exciting. So was it strange growing
up where there's no ugly people?For those good question for those that have
(01:57):
ever been to tel Aviv, nojoke is it is ridiculous? It is.
You know, you think here insouthern California around Hollywood and all,
there's a lot of beautiful people,but man, go to tel Aviv and
we're all three tops. So,uh, the what are you excited about
with not only the brunch, theFather's Day brunch, We'll get into that,
(02:21):
but what are you excited about theflavors of that region that you are
now bringing here to uh, SouthernCalifornia, specifically Melrose here in Los Angeles
from the Mediterranean. I feel likethe food in tel Aviv is such a
(02:45):
so exciting in so many ways.If it's the produce we're using and and
the variety and the technique that we'reus in the Middle East, basically bringing
all of that together. Two Meilrows, it's it's just an you know,
(03:07):
unusual experience and bringing the atmosphere,not just the food and the flavors,
bringing the television atmosphere. Two Melrows, it's it's it works. You know.
I feel like we're doing a kindof market vibe. That's the name
(03:28):
of the restaurant. Carmel is basedon the biggest market in tel Avision.
We wanted to bring this market feelingof community, of togetherness, of flavors
and smells and all together into thislocation. So that's what we're doing.
(03:49):
And there is this again, ifyou've never eaten, I've talked about this
early in the program about Mediterranean foodand how doctors and scientists every years say
this is the best and most healthfulfood that you can eat. And of
course there's in any location there arefood that are less nutritious, but a
(04:11):
Mediterranean diet is healthful because there's amix of colors and vibrancy and spices and
really everything you eat just it hasthis wow power to it with tomorrow being
Father's Day, putting together a brunchfor fathers that's hearty but healthful. What
(04:36):
are some of the things on themenu that you were excited about? Yeah,
absolutely, we got the best weekendto launch the brunch menu. Honestly,
I think the best, the mostexciting dish would be the humus.
(04:57):
I truly believe that we're going tohave the best food in La. We're
gonna do a limited quantities of that. It's taking an old recipe using new
techniques. It's about three days threedays process to make it using our homemade
(05:17):
Frenna dough Freenda bread. So Ibelieve that's going to be a must in
every table. We also do ourversion of bureca with shaw rib and poached
eggs, and yeah, I thinkthose two are would be definitely the most
(05:41):
two best sellers items. We haveone more dish actually that I want to
mention. That's a dish that everysingle person that's ever been to the Carmel
Market probably tried in his life.We're doing a Fisherman sandwich and I believe
we are the first and only onesin La doing something like that. So
(06:05):
it's ever available tomorrow. That's Ithink what is involved in that, Chef,
what is in the Fisherman sandwich.So we're working with uh Faur Bakery,
which is a good friend and veryvery talented baker. He's making for
us a very specific bread that it'scrispy on one hand, but very soft
(06:35):
on the inside. We're doing Bronzinophile, using a little bit spices on top.
It's very nice and crunchy, saffronaoli. We're making a very spicy
salsa vere and some fresh lettuce andtomatoes, wrapping everything up, serving it
(06:58):
with a little bit cerey and leaveson the side. And that's really if
you're on your way to the beachor just on your way back from the
beach, that would be our perfectbite. Wow, you ain't kidding,
Okay. Coming up next, we'regonna talk to Chef a little bit,
maybe even get into the humas orwhat we call in La humus we come
(07:25):
back, and why it is sucha thrill and why it has been so
popular and I think it's going tobe equally as popular here. And then
Chef, I'd like to ask youa couple of questions about Mediterranean dishes and
spices in general for people that maybewant to try experimenting and cooking at home
(07:45):
with these things. As we talkabout gosh, I think it's just back
from May Carmel on Melrose here.They're launching their brunch tomorrow, their runch
service this weekend. Rather, Father'sDay is going to mark the launch of
that, and we'll talk more aboutwhat that menu is going to be up
next. So go nowhere. You'relistening to The Fork Report with Neil Savedra
(08:11):
on demand from KFI AM six forty. Hey everybody, it's the Fork Report.
Happy Father's Day weekend. I amyour friendly neighborhood Fork reporter Neil Saveadra.
How do you do on this Father'sDay weekend? Happy to hang out
with you. A little breezy today, but that sun is sure shining down
heavy and hot, which is nicebecause we've been dealing with that June gloom
(08:35):
lately. So thanks for hanging out. Coming up a little bit later,
we will get into food deals forDad, obviously Dad's Day restaurant ideas if
you're in Orange County, whoa,oh, and other stuff. So stick
around is what I'm saying. Don'tgo anywhere. And then you've got twelve
sharp coming up at five with theSoul Cayle Saturdays and of course Unsolved with
(09:01):
Steve Gregory. So go know where. Right now, we're talking with Chef
Moas from Carmel and on Melrose herein Los Angeles. This Father's Day tomorrow
marks the launch of brunch service there. They've been around May, so they're
very new. But this menu.Man cruising and doing a little mind tasting
(09:26):
of this menu today, it promisesto be a pretty intense culinary journey.
Chef welcome back. Looking through themenu, you have an interesting little shuffled
deck of flavors and cultures. Isee a lot of Mexican culture creeping in
(09:48):
to your menu here. Explain thatwe don't have a lot of Mexican Honestly,
we have a lot of Italian influenceditems our menu. Myself, I
grew up in Israel, but I'mhalf Syrian and half Italian, so it
(10:11):
was very important to me to involvesome of some of the dishes I grew
up on in the flavors I grewup on the menu. Basically, our
menu is changing constantly, almost ona daily basis, recording what's in season.
(10:31):
We're working with all the local farmers. If it's from fruits and vegetables
to eggs, to meat that we'regetting from Santa Coroa Farms in Central California.
All the seafood and fish that we'regetting our seasonal as well and local
(10:52):
as well. So whatever the fishermanhas to offer and whatever vegetables that are
in season, that's what's gonna you'regonna you're gonna find on our menu.
So that's a big part of howwe're building the menu. Of course,
whatever is in season. Yeah,I see these things including the Mexican prawns
(11:16):
and the savice on here as wellas those home handmade pastas. Bringing handmade
pasta, you feel that that's amust when you're bringing pasta to a restaurant
these days. Absolutely absolutely everything ishomemade. We're standing so much, you
know, past the labor of love. We have three people that's coming here
(11:39):
every morning and working all day longfolding the tortellini one by one. We're
not using any expensive machineries and stufflike that, really, and you can
feel it once you take a biteout of the Jerus and Lamardi shock tortellini,
you can feel it. It's somethingthat something like you never had anywhere
(12:03):
else, people that have been goingto the best restaurant in La in the
best Italian restaurant in La saying thatthat's one of the best totaling they ever
had. And you know, weput a lot of time and effort and
care and love in all of ouradditions, so it's definitely a must.
(12:26):
It's definitely a must items. Ohjust thinking about that, because tortellini,
what what a perfect vessel for handmadepasta. I mean, you couldn't ask
for a better way to display orshow your pasta off being handmade than a
lovely tortellini. So what about thecocktail program as well? Chef, what
(12:50):
kind of flavors are you bringing tothe table with your drink program and the
menu itself. Yeah, that's agreat question. So the cocktails are the
bar program is very much similar tothe food program, changing constantly. We're
(13:11):
using a lot of Mediterranean spices likeschumac and zata and baharad and rass and
fanut, which all of our spiceswe get from a dear, dear friend
in New York that's your studiosie andis literally delivering delivering us from New York
once a week. We are theonly one in a lake that's using those
(13:33):
spices because he's getting is making thosespices the same level as you would find
in the best markets in television.So we're using a lot of those spices
in the cocktails, such as Arak, which is very big part of our
(13:56):
entire experience, ourrac whether's uh,whether we don't know, it's like a
licorice spirit that it's very common inthe Middle East. Each country has its
own Anis drink. In Israel,it's a rat. We're serving it as
(14:20):
a complimentary shot for all of theguests once they sit down and were making
sure that they're having at least wantingto shot before they're living, just to
make sure they had the best timeof their life. So Alac, for
sure, it's something. It's unusual. It's not a very it takes time
(14:43):
to love it. But once youget to know displavor, you definitely you
can get enough well that it justsounds like you're doing it right there,
Chef. I know we had originallyset up to talk in person today.
I want to make sure that wedo that in the future. Sit down,
try some of your food, talkabout those very spices. It doesn't
(15:05):
surprise me that you have a connectionthere in New York, being that we
have stolen you from the East Coastand now have you here. We're lucky
to have you and thrilled about that. Chef and I look forward to our
next conversation. Of course, youcan find out more by going to Carmel
Melrose dot com. Carmel C AR M E. L. Melrose dot
(15:31):
com. Go straight to that menuand just start mind tasting because it just
looks wonderful. Thanks for taking thetime, Chef, and I wish you
more success, and with tomorrow's Father'sDay brunch being the launch, I can't
wait to hear what a success itwas. Thanks for taking the time.
Thank you so much for having us. Yeah, thank you. Happy Father's
(15:54):
Day and to you, my friend, thanks for coming on all right up
next, why you need to lookup some deals for Dad because they're all
over the place in Orange County.Then Dad's Day or in La County,
and then Dad's Day restaurant ideas inOC as well, so go know where
(16:15):
you're listening to The Fork Report withNil Savedra on demand from KFI AM six
forting Nil Svadra with you and theFork Report celebrating food everywhere here in the
Southland, and of course it's Father'sDay this weekend. Happy Father's Day to
you fathers who know that it takesmore to be a dad than just you
(16:37):
know, supplying the you know andbeing around and loving and learning and guiding.
And to those of you that aredoing it alone, and to those
of you women out there who havetaken on both roles, we salute all.
Whatever the modern situation is, thosethat are willing to stand by their
(16:57):
children and raise them is always agood thing. We've talked about a lot
today, so if you missed anything, please go back to the iHeartRadio app
and listen on demand to the forkerport whenever you choose, including a recipe
for shakshuka and that's our version ofsteak and eggs. Is what we talked
(17:19):
about for Technique of the Week forFather's Day, and you can do that
at sar Leisure. All right,moving on to deals for dad. Father's
Day is tomorrow. Restaurants of courseare pulling out all the stops to treat
dads and their families, of coursewith some awesome deals. Now, I
know a lot of guys are likedads don't brunch come on, Brunch is
(17:42):
one of my favorite things in theentire world. I know we're gonna probably
be grilling. I know there's gonnabe all kinds of fun in the sun,
all of those things, but brunch, brunch is one of the best
meals ever. So look at this. Let me just break it down to
the dads that may or may notget it. Okay, it is all
(18:06):
the great foods of breakfast meeting allthe great foods of lunch. And you
get to wake up late. Howis that not for us? Like brunch
should not be for ladies. They'dbe up early, they'd get have it
all done, everything would be efficient. For us, it's lazy, go
(18:27):
later. And you know what,I don't know what I want to eat.
I kind of want some breakfast food. I kind of want some lunch
food. Brunch is for dudes.It makes sense. So if you're going
out a lot of deals everything fromjuicy steaks, there's all kinds of freebies,
discount cards and the lot. Sofor Father's Day you're thinking about going
(18:47):
out, these are some of theplaces that are doing things big and small.
Bjay's Restaurant and brew house. Talkingabout this would handle yesterday on the
Bill Handles Show. Is that youknow, be go out there for that
thick pizza? How about a pazuki? You know, Bill handle was yesterday
years old when you found out thata pazuki is actually the combination of pizza
(19:12):
cookie. That's what a pazuki is. Did you just find that out too?
K That sounds amazing by the lookat your face? Did you just
did you just learn that too?A kazuki? Is it you too,
Jackie ray I had no idea.Yeah, like what a pazuki is?
A cookie is a cookie pizza,That's what a pazuki is. So BJ's
(19:36):
Restaurant brew House given dads twenty percentoff on their VIP card and cool specialty
pint glass when they buy a fiftydollars gift card June fifteenth and sixteenth.
So getting that Duck Donuts, ifyou've got one that near you, you
can snag a dad a dozen ora half dozen. Until June sixteenth.
They got flavors like macon, maple, bacon, bourbon, caramel, rizzle,
(20:00):
sweet and savory. So these aresome things that your dad is going
to dig. Flemings Prime Steakhouse andwine Bar. Love me some Flemings offering
a fancy three course meal from Junefourteenth through the seventeenth. Still plenty of
time for that, featuring options likepetite filet mignon, whopping thirty five ounce
(20:23):
Tomahawk's Steak. That's what I thinkI might grill tomorrow. Is a Tomawks
steak splurge worth considering for your dadif he's into the meetzes like me.
Marco's Pizza got a great deal toten percent off their egift cards and loaded
meal combo for just nineteen ninety nine. You can use the code mega Meal
(20:45):
until June sixteenth. I have pizza, cheesy bread. They got all kinds
stuff. Mountain Mike's Pizza come onnow, getting creative with heart shaped pizzas
from June thirteenth to sixteenth, becausenothing says I Love you, Dad like
a pizza in the shape of yourpumper. Panda Express giving away a free
(21:07):
pandabowl with a thirty dollars gift cardpurchase on their website until June sixteenth.
Piology's got some stuff going down,including two free perks with any pizza,
salad and cal zone purchase from Junesixteenth through eighteenth. Dad gets more for
less. That's always going to bea win. Red Robbins got some deals.
(21:27):
Smash Burger has some deals as well. By a sixty dollars e gift
card online by June sixteenth, andyou get an extra fifteen dollars coupon to
use later. And if you haven'thad a smash Burger or smash Burger as,
you're missing out. Wahoo's Fish Tacosjust was texting with my buddy Wing,
(21:47):
co owner of Wahoo's Fish Tacos,earlier today about something completely unrelated to
this, but they're celebrating with abuy one, get one half off deal
on entrees on June sixteenth plus ninetynine cent PACIFICA or MODELO beer after five
pm. So that's pretty awesome tocheck that out as well. All right,
(22:07):
stick around and we'll run through acouple of Dad's Day restaurant ideas in
Orange County coming up next. You'relistening to The Fork Report with Nil Savedra
on demand from KFI AM six forty. Hey everybody, it is the Fork
Report. Happy Saturday to you.You've got Neil Savandra, your I don't
(22:29):
know your tour guide of this foodscene here in southern California. Whatever you
want to call me. Well,actually I shouldn't broaden that so much.
You might come up with some newchoice names that I don't like. But
thanks for hanging out. We're withyou until five o'clock. We hand things
over to Tuualla Sharp, who willhand them over to Steve Gregory at seven
(22:49):
with unsolved So go nowhere. Sowhile moms usually get brunch, you know,
dad's often barbecuing, celebrating with gradsand the like. We get combined
there. That happens. But youknow, it doesn't mean that we don't
like to go out, doesn't likedoesn't mean that we don't like to be
treated nicely. I do like togrill, though, I do like on
(23:12):
a Father's day, a sunny day, just hang out by the pool or
in the backyard, lounging, grilling. But there's plenty to do, plenty,
And here's some ideas out for ourbeloved there in Orange County Tavern and
(23:33):
Bowl. You can head to Tavernand Bowl in coast of Masa's Triangles Square.
They've got ten lanes, forty beerson tap. You know what that
means? Little friendly competition with dad. Yeah, Dad's not too competitive,
right, So get out there dothat. Doors open from ten am to
eight pm on Father's Day, andthey got all kinds of things going up
(23:56):
there too, including their tavern burgers, wings, pizzas, options for vegetarians
and vegans and gluten free folks.So whatever you want to do, you
got it there. Just I recommendbooking a lane in advance. Starts at
nine to ninety five for up tosix players, so you can check them
(24:17):
out at Tavern Bowl dot com TavernBowl dot com. Top of the V
how about some of that. TakeDad to the top of the V at
the viv Hotel in Anaheim for aspecial Father's Day brunch. It's on the
twelfth floor, so you got agreat view, stunning. They got tons
of Spanish style dishes. They've gotFrench toast and payea. I don't know
(24:41):
why French toast would be Spanish style, but that p payea certainly is always
good and delicious. Live music goingon there. Dean Anbar is the guitarist
that will be playing brunches fifty fivedollars per person. I gotta tell you
for a good brunch that is notbad. These days, you go to
(25:03):
a really good brunch and they cancost you. You can add bottomless beer
or Mimosa's for twenty five bucks.That's excellent. So you can book your
table through Open Table. That isa great service. By the way,
top of the v For Father's Day, Balboa Bay Restaurant, they have a
(25:23):
big car show and barbecue going on. If you haven't been there, cool
place, barbecue Bay. So alldads that love cars, you got a
place to go. Head out toBalboa Bay Restaurant. It's there at Newport
Beach seventeenth annual Luxury car Show onJune sixteenth, Tomorrow, Father's Day,
(25:44):
eleven am to two pm. Classiccustom cars you know the drill, plus
barbecue and cocktails for sale going onthroughout the day. Also hosting a seafood
brunch from ten am to two pm. One hundred and fifteen per person reservations
again on open table dot com forthe Ballabu. My mouth is starting to
(26:07):
be broken. Balboa Bay Restaurant.There car show for tomorrow. Dana Wharf
sport fishing if you're into that.I used to love fishing. I don't
do it much these days. Iused to go out in the ocean do
it there. It's really really wonderful. But if you're looking for something different,
treat dad to a Father's Day dinnercruise aboard the Dana Pride. They're
(26:30):
in Dana Point Harbor. You getbarbecue, buffet, dinner, beer tasting,
live music while cruising past Laguna Beach. Tickets are ninety nine bucks for
adult, sixty seven dollars for kids. You can go to Dana Wharf dot
com Danawarf dot com to go aheadand book there. So just a couple
(26:52):
of things ways to make Father's Daya little more memorable, a little different
in Orange County this year. Soget on that and make sure that you
treat the father in your life ina way that will be appreciated. All
right, Coming up next, Gosh, there are developments in the Rubios closing
(27:14):
what that might mean for other restaurants, because we talked about Rubios last week.
A bunch of things going on thatwe will get to coming up next.
So go know where you've been listeningto the Fork Report. You can
always hear us live on KFI AMsix forty two to five pm on Saturday
and anytime on demand on the iHeartRadioapp
Hey, it's Neil Savedra. You'relistening to KFI EM six forty the fore
Purport on demand on the iHeartRadio app. Hey, everybody, it is the
Fore Report. I'm Neil Savedra KFIhere on a Saturday enjoying a beautiful sunny
day. We didn't have the hazetoday, or at least not as much
on this Father's Day weekend. Alot of things going on in the Southland
(00:23):
for Father's Day. We'll bring youup to speed on the food related ones
coming up in just a little bit. Right now, we wanted to get
you up to speed on a foodrelated one here in Los Angeles. Will
cover some Orange County ones coming upjust a little bit. So this Father's
Day marks the launch of brunch serviceI believe at Carmel or Carmel if you
(00:48):
please. Melrose's exciting new Mediterranean restaurant. Now. The thing that I dig
about this is they have this menuthat's inspired by Tel Aviv, among other
locations in the Mediterranean, and Ijust think that that's fascinating and the food,
if you've ever been, is terrific. So let's bring upon the show
(01:10):
right now, Chef Moz to talkmore about their Father's Day brunch. Welcome
to the forkal Port. Hey,hey, how are you doing? I
am well, chef, how areyou? I'm good? Thank you for
having us. Are you from telAviv? Yeah? I grew up in
tel Aviv most of my adult life. I was cooking in tel Aviv.
(01:34):
And yeah, very new in Lajust arrived a few months ago just to
open a carmel Melwold. Yeah,very exciting. So was it strange growing
up where there's no ugly people?For those good question for those that have
(01:57):
ever been to tel Aviv, nojoke is it is ridiculous? It is.
You know, you think here insouthern California around Hollywood and all,
there's a lot of beautiful people,but man, go to tel Aviv and
we're all three tops. So,uh, the what are you excited about
with not only the brunch, theFather's Day brunch, We'll get into that,
(02:21):
but what are you excited about theflavors of that region that you are
now bringing here to uh, SouthernCalifornia, specifically Melrose here in Los Angeles
from the Mediterranean. I feel likethe food in tel Aviv is such a
(02:45):
so exciting in so many ways.If it's the produce we're using and and
the variety and the technique that we'reus in the Middle East, basically bringing
all of that together. Two Meilrows, it's it's just an you know,
(03:07):
unusual experience and bringing the atmosphere,not just the food and the flavors,
bringing the television atmosphere. Two Melrows, it's it's it works. You know.
I feel like we're doing a kindof market vibe. That's the name
(03:28):
of the restaurant. Carmel is basedon the biggest market in tel Avision.
We wanted to bring this market feelingof community, of togetherness, of flavors
and smells and all together into thislocation. So that's what we're doing.
(03:49):
And there is this again, ifyou've never eaten, I've talked about this
early in the program about Mediterranean foodand how doctors and scientists every years say
this is the best and most healthfulfood that you can eat. And of
course there's in any location there arefood that are less nutritious, but a
(04:11):
Mediterranean diet is healthful because there's amix of colors and vibrancy and spices and
really everything you eat just it hasthis wow power to it with tomorrow being
Father's Day, putting together a brunchfor fathers that's hearty but healthful. What
(04:36):
are some of the things on themenu that you were excited about? Yeah,
absolutely, we got the best weekendto launch the brunch menu. Honestly,
I think the best, the mostexciting dish would be the humus.
(04:57):
I truly believe that we're going tohave the best food in La. We're
gonna do a limited quantities of that. It's taking an old recipe using new
techniques. It's about three days threedays process to make it using our homemade
(05:17):
Frenna dough Freenda bread. So Ibelieve that's going to be a must in
every table. We also do ourversion of bureca with shaw rib and poached
eggs, and yeah, I thinkthose two are would be definitely the most
(05:41):
two best sellers items. We haveone more dish actually that I want to
mention. That's a dish that everysingle person that's ever been to the Carmel
Market probably tried in his life.We're doing a Fisherman sandwich and I believe
we are the first and only onesin La doing something like that. So
(06:05):
it's ever available tomorrow. That's Ithink what is involved in that, Chef,
what is in the Fisherman sandwich.So we're working with uh Faur Bakery,
which is a good friend and veryvery talented baker. He's making for
us a very specific bread that it'scrispy on one hand, but very soft
(06:35):
on the inside. We're doing Bronzinophile, using a little bit spices on top.
It's very nice and crunchy, saffronaoli. We're making a very spicy
salsa vere and some fresh lettuce andtomatoes, wrapping everything up, serving it
(06:58):
with a little bit cerey and leaveson the side. And that's really if
you're on your way to the beachor just on your way back from the
beach, that would be our perfectbite. Wow, you ain't kidding,
Okay. Coming up next, we'regonna talk to Chef a little bit,
maybe even get into the humas orwhat we call in La humus we come
(07:25):
back, and why it is sucha thrill and why it has been so
popular and I think it's going tobe equally as popular here. And then
Chef, I'd like to ask youa couple of questions about Mediterranean dishes and
spices in general for people that maybewant to try experimenting and cooking at home
(07:45):
with these things. As we talkabout gosh, I think it's just back
from May Carmel on Melrose here.They're launching their brunch tomorrow, their runch
service this weekend. Rather, Father'sDay is going to mark the launch of
that, and we'll talk more aboutwhat that menu is going to be up
next. So go nowhere. You'relistening to The Fork Report with Neil Savedra
(08:11):
on demand from KFI AM six forty. Hey everybody, it's the Fork Report.
Happy Father's Day weekend. I amyour friendly neighborhood Fork reporter Neil Saveadra.
How do you do on this Father'sDay weekend? Happy to hang out
with you. A little breezy today, but that sun is sure shining down
heavy and hot, which is nicebecause we've been dealing with that June gloom
(08:35):
lately. So thanks for hanging out. Coming up a little bit later,
we will get into food deals forDad, obviously Dad's Day restaurant ideas if
you're in Orange County, whoa,oh, and other stuff. So stick
around is what I'm saying. Don'tgo anywhere. And then you've got twelve
sharp coming up at five with theSoul Cayle Saturdays and of course Unsolved with
(09:01):
Steve Gregory. So go know where. Right now, we're talking with Chef
Moas from Carmel and on Melrose herein Los Angeles. This Father's Day tomorrow
marks the launch of brunch service there. They've been around May, so they're
very new. But this menu.Man cruising and doing a little mind tasting
(09:26):
of this menu today, it promisesto be a pretty intense culinary journey.
Chef welcome back. Looking through themenu, you have an interesting little shuffled
deck of flavors and cultures. Isee a lot of Mexican culture creeping in
(09:48):
to your menu here. Explain thatwe don't have a lot of Mexican Honestly,
we have a lot of Italian influenceditems our menu. Myself, I
grew up in Israel, but I'mhalf Syrian and half Italian, so it
(10:11):
was very important to me to involvesome of some of the dishes I grew
up on in the flavors I grewup on the menu. Basically, our
menu is changing constantly, almost ona daily basis, recording what's in season.
(10:31):
We're working with all the local farmers. If it's from fruits and vegetables
to eggs, to meat that we'regetting from Santa Coroa Farms in Central California.
All the seafood and fish that we'regetting our seasonal as well and local
(10:52):
as well. So whatever the fishermanhas to offer and whatever vegetables that are
in season, that's what's gonna you'regonna you're gonna find on our menu.
So that's a big part of howwe're building the menu. Of course,
whatever is in season. Yeah,I see these things including the Mexican prawns
(11:16):
and the savice on here as wellas those home handmade pastas. Bringing handmade
pasta, you feel that that's amust when you're bringing pasta to a restaurant
these days. Absolutely absolutely everything ishomemade. We're standing so much, you
know, past the labor of love. We have three people that's coming here
(11:39):
every morning and working all day longfolding the tortellini one by one. We're
not using any expensive machineries and stufflike that, really, and you can
feel it once you take a biteout of the Jerus and Lamardi shock tortellini,
you can feel it. It's somethingthat something like you never had anywhere
(12:03):
else, people that have been goingto the best restaurant in La in the
best Italian restaurant in La saying thatthat's one of the best totaling they ever
had. And you know, weput a lot of time and effort and
care and love in all of ouradditions, so it's definitely a must.
(12:26):
It's definitely a must items. Ohjust thinking about that, because tortellini,
what what a perfect vessel for handmadepasta. I mean, you couldn't ask
for a better way to display orshow your pasta off being handmade than a
lovely tortellini. So what about thecocktail program as well? Chef, what
(12:50):
kind of flavors are you bringing tothe table with your drink program and the
menu itself. Yeah, that's agreat question. So the cocktails are the
bar program is very much similar tothe food program, changing constantly. We're
(13:11):
using a lot of Mediterranean spices likeschumac and zata and baharad and rass and
fanut, which all of our spiceswe get from a dear, dear friend
in New York that's your studiosie andis literally delivering delivering us from New York
once a week. We are theonly one in a lake that's using those
(13:33):
spices because he's getting is making thosespices the same level as you would find
in the best markets in television.So we're using a lot of those spices
in the cocktails, such as Arak, which is very big part of our
(13:56):
entire experience, ourrac whether's uh,whether we don't know, it's like a
licorice spirit that it's very common inthe Middle East. Each country has its
own Anis drink. In Israel,it's a rat. We're serving it as
(14:20):
a complimentary shot for all of theguests once they sit down and were making
sure that they're having at least wantingto shot before they're living, just to
make sure they had the best timeof their life. So Alac, for
sure, it's something. It's unusual. It's not a very it takes time
(14:43):
to love it. But once youget to know displavor, you definitely you
can get enough well that it justsounds like you're doing it right there,
Chef. I know we had originallyset up to talk in person today.
I want to make sure that wedo that in the future. Sit down,
try some of your food, talkabout those very spices. It doesn't
(15:05):
surprise me that you have a connectionthere in New York, being that we
have stolen you from the East Coastand now have you here. We're lucky
to have you and thrilled about that. Chef and I look forward to our
next conversation. Of course, youcan find out more by going to Carmel
Melrose dot com. Carmel C AR M E. L. Melrose dot
(15:31):
com. Go straight to that menuand just start mind tasting because it just
looks wonderful. Thanks for taking thetime, Chef, and I wish you
more success, and with tomorrow's Father'sDay brunch being the launch, I can't
wait to hear what a success itwas. Thanks for taking the time.
Thank you so much for having us. Yeah, thank you. Happy Father's
(15:54):
Day and to you, my friend, thanks for coming on all right up
next, why you need to lookup some deals for Dad because they're all
over the place in Orange County.Then Dad's Day or in La County,
and then Dad's Day restaurant ideas inOC as well, so go know where
(16:15):
you're listening to The Fork Report withNil Savedra on demand from KFI AM six
forting Nil Svadra with you and theFork Report celebrating food everywhere here in the
Southland, and of course it's Father'sDay this weekend. Happy Father's Day to
you fathers who know that it takesmore to be a dad than just you
(16:37):
know, supplying the you know andbeing around and loving and learning and guiding.
And to those of you that aredoing it alone, and to those
of you women out there who havetaken on both roles, we salute all.
Whatever the modern situation is, thosethat are willing to stand by their
(16:57):
children and raise them is always agood thing. We've talked about a lot
today, so if you missed anything, please go back to the iHeartRadio app
and listen on demand to the forkerport whenever you choose, including a recipe
for shakshuka and that's our version ofsteak and eggs. Is what we talked
(17:19):
about for Technique of the Week forFather's Day, and you can do that
at sar Leisure. All right,moving on to deals for dad. Father's
Day is tomorrow. Restaurants of courseare pulling out all the stops to treat
dads and their families, of coursewith some awesome deals. Now, I
know a lot of guys are likedads don't brunch come on, Brunch is
(17:42):
one of my favorite things in theentire world. I know we're gonna probably
be grilling. I know there's gonnabe all kinds of fun in the sun,
all of those things, but brunch, brunch is one of the best
meals ever. So look at this. Let me just break it down to
the dads that may or may notget it. Okay, it is all
(18:06):
the great foods of breakfast meeting allthe great foods of lunch. And you
get to wake up late. Howis that not for us? Like brunch
should not be for ladies. They'dbe up early, they'd get have it
all done, everything would be efficient. For us, it's lazy, go
(18:27):
later. And you know what,I don't know what I want to eat.
I kind of want some breakfast food. I kind of want some lunch
food. Brunch is for dudes.It makes sense. So if you're going
out a lot of deals everything fromjuicy steaks, there's all kinds of freebies,
discount cards and the lot. Sofor Father's Day you're thinking about going
(18:47):
out, these are some of theplaces that are doing things big and small.
Bjay's Restaurant and brew house. Talkingabout this would handle yesterday on the
Bill Handles Show. Is that youknow, be go out there for that
thick pizza? How about a pazuki? You know, Bill handle was yesterday
years old when you found out thata pazuki is actually the combination of pizza
(19:12):
cookie. That's what a pazuki is. Did you just find that out too?
K That sounds amazing by the lookat your face? Did you just
did you just learn that too?A kazuki? Is it you too,
Jackie ray I had no idea.Yeah, like what a pazuki is?
A cookie is a cookie pizza,That's what a pazuki is. So BJ's
(19:36):
Restaurant brew House given dads twenty percentoff on their VIP card and cool specialty
pint glass when they buy a fiftydollars gift card June fifteenth and sixteenth.
So getting that Duck Donuts, ifyou've got one that near you, you
can snag a dad a dozen ora half dozen. Until June sixteenth.
They got flavors like macon, maple, bacon, bourbon, caramel, rizzle,
(20:00):
sweet and savory. So these aresome things that your dad is going
to dig. Flemings Prime Steakhouse andwine Bar. Love me some Flemings offering
a fancy three course meal from Junefourteenth through the seventeenth. Still plenty of
time for that, featuring options likepetite filet mignon, whopping thirty five ounce
(20:23):
Tomahawk's Steak. That's what I thinkI might grill tomorrow. Is a Tomawks
steak splurge worth considering for your dadif he's into the meetzes like me.
Marco's Pizza got a great deal toten percent off their egift cards and loaded
meal combo for just nineteen ninety nine. You can use the code mega Meal
(20:45):
until June sixteenth. I have pizza, cheesy bread. They got all kinds
stuff. Mountain Mike's Pizza come onnow, getting creative with heart shaped pizzas
from June thirteenth to sixteenth, becausenothing says I Love you, Dad like
a pizza in the shape of yourpumper. Panda Express giving away a free
(21:07):
pandabowl with a thirty dollars gift cardpurchase on their website until June sixteenth.
Piology's got some stuff going down,including two free perks with any pizza,
salad and cal zone purchase from Junesixteenth through eighteenth. Dad gets more for
less. That's always going to bea win. Red Robbins got some deals.
(21:27):
Smash Burger has some deals as well. By a sixty dollars e gift
card online by June sixteenth, andyou get an extra fifteen dollars coupon to
use later. And if you haven'thad a smash Burger or smash Burger as,
you're missing out. Wahoo's Fish Tacosjust was texting with my buddy Wing,
(21:47):
co owner of Wahoo's Fish Tacos,earlier today about something completely unrelated to
this, but they're celebrating with abuy one, get one half off deal
on entrees on June sixteenth plus ninetynine cent PACIFICA or MODELO beer after five
pm. So that's pretty awesome tocheck that out as well. All right,
(22:07):
stick around and we'll run through acouple of Dad's Day restaurant ideas in
Orange County coming up next. You'relistening to The Fork Report with Nil Savedra
on demand from KFI AM six forty. Hey everybody, it is the Fork
Report. Happy Saturday to you.You've got Neil Savandra, your I don't
(22:29):
know your tour guide of this foodscene here in southern California. Whatever you
want to call me. Well,actually I shouldn't broaden that so much.
You might come up with some newchoice names that I don't like. But
thanks for hanging out. We're withyou until five o'clock. We hand things
over to Tuualla Sharp, who willhand them over to Steve Gregory at seven
(22:49):
with unsolved So go nowhere. Sowhile moms usually get brunch, you know,
dad's often barbecuing, celebrating with gradsand the like. We get combined
there. That happens. But youknow, it doesn't mean that we don't
like to go out, doesn't likedoesn't mean that we don't like to be
treated nicely. I do like togrill, though, I do like on
(23:12):
a Father's day, a sunny day, just hang out by the pool or
in the backyard, lounging, grilling. But there's plenty to do, plenty,
And here's some ideas out for ourbeloved there in Orange County Tavern and
(23:33):
Bowl. You can head to Tavernand Bowl in coast of Masa's Triangles Square.
They've got ten lanes, forty beerson tap. You know what that
means? Little friendly competition with dad. Yeah, Dad's not too competitive,
right, So get out there dothat. Doors open from ten am to
eight pm on Father's Day, andthey got all kinds of things going up
(23:56):
there too, including their tavern burgers, wings, pizzas, options for vegetarians
and vegans and gluten free folks.So whatever you want to do, you
got it there. Just I recommendbooking a lane in advance. Starts at
nine to ninety five for up tosix players, so you can check them
(24:17):
out at Tavern Bowl dot com TavernBowl dot com. Top of the V
how about some of that. TakeDad to the top of the V at
the viv Hotel in Anaheim for aspecial Father's Day brunch. It's on the
twelfth floor, so you got agreat view, stunning. They got tons
of Spanish style dishes. They've gotFrench toast and payea. I don't know
(24:41):
why French toast would be Spanish style, but that p payea certainly is always
good and delicious. Live music goingon there. Dean Anbar is the guitarist
that will be playing brunches fifty fivedollars per person. I gotta tell you
for a good brunch that is notbad. These days, you go to
(25:03):
a really good brunch and they cancost you. You can add bottomless beer
or Mimosa's for twenty five bucks.That's excellent. So you can book your
table through Open Table. That isa great service. By the way,
top of the v For Father's Day, Balboa Bay Restaurant, they have a
(25:23):
big car show and barbecue going on. If you haven't been there, cool
place, barbecue Bay. So alldads that love cars, you got a
place to go. Head out toBalboa Bay Restaurant. It's there at Newport
Beach seventeenth annual Luxury car Show onJune sixteenth, Tomorrow, Father's Day,
(25:44):
eleven am to two pm. Classiccustom cars you know the drill, plus
barbecue and cocktails for sale going onthroughout the day. Also hosting a seafood
brunch from ten am to two pm. One hundred and fifteen per person reservations
again on open table dot com forthe Ballabu. My mouth is starting to
(26:07):
be broken. Balboa Bay Restaurant.There car show for tomorrow. Dana Wharf
sport fishing if you're into that.I used to love fishing. I don't
do it much these days. Iused to go out in the ocean do
it there. It's really really wonderful. But if you're looking for something different,
treat dad to a Father's Day dinnercruise aboard the Dana Pride. They're
(26:30):
in Dana Point Harbor. You getbarbecue, buffet, dinner, beer tasting,
live music while cruising past Laguna Beach. Tickets are ninety nine bucks for
adult, sixty seven dollars for kids. You can go to Dana Wharf dot
com Danawarf dot com to go aheadand book there. So just a couple
(26:52):
of things ways to make Father's Daya little more memorable, a little different
in Orange County this year. Soget on that and make sure that you
treat the father in your life ina way that will be appreciated. All
right, Coming up next, Gosh, there are developments in the Rubios closing
(27:14):
what that might mean for other restaurants, because we talked about Rubios last week.
A bunch of things going on thatwe will get to coming up next.
So go know where you've been listeningto the Fork Report. You can
always hear us live on KFI AMsix forty two to five pm on Saturday
and anytime on demand on the iHeartRadioapp
The Fork Report w Neil Saavedra News
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