October 21, 2025 • 32 mins
On The Andy Riesmeyer Show, car chases and Chipotle collide. Andy breaks down the latest freeway madness in L.A., takes listener calls on life-or-death food decisions (Denny’s vs. Shogun in La Verne, anyone?), and investigates the perks of celebrity fast food cards
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Episode Transcript
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Speaker 1 (00:00):
You're listening to KFI AM six forty on demand.
Speaker 2 (00:07):
IM six forty. I'm Andy Reesmeyer. I'm gonna bring you
back to Mount Washington. The termination is pursuit a suspect
who was being chased by LAPD's Newton Division had stolen
a van allegedly, we're accused of stealing a van. Was
in pursuit northbound on the one ten Freeway from downtown
(00:31):
going towards Pasadena, got out of the stop stop, the
van got out of the van, hopped over the center
divider into the southbound lanes, and then was struck, according
to KTLA dot com, at least by two motorists. We're
looking at some footage now, I gotta tell you, you know,
obviously we don't know the condition officially, but we did
(00:54):
see the fire department arrive with an ambulance. Northbound and
southbound lanes the one ten are shut down, and it
looks like an absolute nightmare. And I'm sure they're working
very quickly to try to clear those lanes and get
the one ten back open there. But if you are
in downtown Los Angeles and you're thinking about going to Pasadena,
take the five.
Speaker 3 (01:14):
Okay, what I'm seeing now is that the driver of
the van who was being chased by a cops was
hit by another car after he got out of his van.
Speaker 2 (01:22):
Yeah, so he got out of the van, then he
hopped over the center divider and at least two vehicles.
I think is is what it appeared to be like.
And like I said that the ambulance first responders were there.
They brought out the white sheet, LAPD requested a tent
looking like people are trying to get off the freeway
(01:43):
there north and southbound, and so, like I said, if
you're in Pasadena and you're head and south, or you're
in Highland Park and you want to go south towards
Mount Washington, towards downtown LA, try to find a different
route because this looks like an absolute nightmare. And I
guess I'll go even further and say, if you're sitting
in that backup in your Avenue forty three in the
southbound lanes, you're more than welcome to give us a
(02:06):
call and give us a sit rep on what's happening
down there. I feel terrible for these people, I mean, everybody,
This is not the end of a pursuit that you
ever want to see. You want to see the pursuit
end safely, and you want to see justice served and
the criminal will be taken in. You obviously never want
to see something like this happen tough out there on
the roads, for sure. And then you also got to
(02:28):
wonder for the person who was behind the wheel of
that car, if that ends up being that two motorists
did strike him, if there are any injuries there, if
that person is okay, I mean emotionally mentally, that's got
to be a really horrifying thing to experience as well.
Speaker 4 (02:45):
So, yeah, they're going to have nightmares absolute a long time.
That's what PTSD gets made from.
Speaker 2 (02:52):
Yeah, you know, and it goes it goes to say
the same there for the family of the victim or
rather the suspect who then eventually became a or you know,
we obviously we don't know as condition at this point,
but it's really doesn't doesn't look good for getting hit
by two cars there. All right, We'll bring any updates
as soon as we have them. But both sides of
(03:13):
the one ten freeway, like I said, near Avenue one
forty three closed while police try to deal with whatever
is happening down there. Do we have Pedro Marino at
all is he Is he available to talk? I don't
think he has this, got it? Okay, I'm just looking
at the dumb Google Maps, and it looks like the
backup at least goes all the way to Avenue sixty
(03:35):
on the southbound side there, and it looks like it
is shut down all the way into let's see parts
of Mount Washington, parts of as as you would might
might know at Lincoln Heights, Cypress Park, Heritage Square, and
then the northbound lanes are backed up all the way
to the five one ten interchange there La all right,
(04:01):
any updates will bring them to you when they become available.
On the show, we've been talking about restaurants. We had
some callers earlier that we were not able to get
to because we had that breaking news with the pursuit.
If you do want to call back, I'll put you
on the AAR eight hundred five two zero one five
three four one eight hundred and five two zero one
five three four that's eight hundred five two zero one KFI.
We're talking about places that you might want to eat forever,
(04:25):
if you could eat it. Just one place, we said, Sizzler,
and boy, oh boy, were we wrong about Sizzler being
closed because it is apparently I don't know if it's
doing better than ever, but it's really doing well. You know,
Golden Corral maybe has less locations than Sizzler, which, judging
by how many people talk about Golden Corral, that's crazy
to me, at least in southern California.
Speaker 3 (04:47):
Can you compare the two, because I've never been to
a Golden Corral.
Speaker 2 (04:50):
I think Golden Corral is more specifically a buffet, okay experience.
I think Sizzler has the buffet as part of everything.
But I you know, again, I haven't been to the Sizzler
since like nineteen ninety five. I was looking at their website.
There appears to be a cutlet of sorts with some
French fries on a plate, a photo of one of
the meals, and it looks crusted, looks very good. But
(05:12):
then on top of that, and this is maybe culturally,
I don't maybe this is something that we didn't have
in the Midwest. Maybe this is something else that exists
out there. Looks like a piece of turkey folded over
the cutlet, the breaded cutlet with a piece of Swiss
cheese melted on top of that. Have you ever seen
such a thing?
Speaker 5 (05:31):
No, it sounds obscene.
Speaker 2 (05:34):
Yeah, I don't know that I need the cold cut
on top of the chicken breast, the breaded chicken with
the cheese melted on top. I'm not a huge fan
of food shoved into or wrapped up in other food
like the tur duck.
Speaker 5 (05:46):
Yeah, you're not a turd duck and guy nah, oh,
I've made a turn duck in several times and how
and it went well for you? Fantastic. Really, you have
to make sure that you did. It's easy to undercook
because yeah, go figure out if well.
Speaker 4 (05:59):
No, because if you follow the directions sometimes it does
come out a little bit under cooked. But if you
give it a little extra and you cook it at
a little bit lower temperature, it comes out amazing.
Speaker 2 (06:09):
Now I know that the phrase tur duck in is
turkey duck chicken. Obviously that's how it goes, but it
actually goes anatomically turkey chicken duck, right, or does the
chicken go in?
Speaker 5 (06:23):
The duck is in is the inner realm? Right?
Speaker 4 (06:25):
The chicken is in the middle and the turkey's on
the outside.
Speaker 5 (06:29):
So the name is sort of a best guess at this.
Speaker 4 (06:33):
Yeah, but you can tell the difference between the meats
really good stuff.
Speaker 5 (06:37):
I love that.
Speaker 2 (06:37):
Okay, Well, we have a caller online here, Steve's calling
from somewhere out there in the south Land.
Speaker 5 (06:45):
How's it going, Steve? Do we have Steve? Mister Steve,
how you doing?
Speaker 6 (06:51):
Buddy greetings. I had to let you know you're talking
about Sizzler, which always maintains a great place in my
heart for my child a Sir, we were all sad
when Supplantation slash Cherry to me As went bankrupt a
few years ago. Well, there's a group of people who
have reopened.
Speaker 5 (07:10):
Them that's excited. The sup plantation is.
Speaker 6 (07:13):
Very related to them. It's not supplantation. It is called
Soup and Fresh and one of them's out in Ontario
at uh what Route sixty six and Vineyard. My wife
and I drove out there. It took us an hour
and a half to get there. We waited two and
a half hours to get in. No, and it's just
(07:33):
it's just like supplantation. It's the same furniture and everything.
This place had closed up and stayed mothballed.
Speaker 5 (07:40):
Awesome, that's so great.
Speaker 2 (07:42):
I bet it felt like you were transported back to
two thousand and eight or the eighteen sixties.
Speaker 5 (07:48):
Yeah, they have more suit Plantation. I gotta I gotta
ask you.
Speaker 3 (07:53):
Didn't you feel a little strains going into a place
called Supplantation? Like was there a place next door called
Indentured Sandwich too?
Speaker 5 (08:06):
Yeah? I know they really that's the name.
Speaker 2 (08:09):
Thank god they went out of business in the early
twenty tens because they definitely wouldn't have survived twenty twenty.
Speaker 5 (08:15):
Oh you got him with that, finally, that's nice. What
it took. Took a moment to dig it out. But
I'm glad you got good. Well, you're gonna keep that
on hand, brother.
Speaker 2 (08:23):
Yes, well, I'm glad that you that you got to
go back and relive what I think was probably the
height of recession core restaurants because also the sup Plantation.
Speaker 5 (08:31):
I never went.
Speaker 2 (08:32):
I was a big Panera guy, and I felt like
it was cheating to go to sup Plantation.
Speaker 5 (08:37):
But are you telling me that I'm wrong? Yes?
Speaker 2 (08:41):
Yeah, absolutely, good answer, decisive. Yeah, all right, Well, thank you, Steve.
We'll see you out there. You said in Ontario, right,
soup and.
Speaker 6 (08:51):
Fresh, soup and fresh. There is one Ontario. I heard
there's a second in Chino Hills and a third one opening.
Speaker 2 (08:58):
What a great idea, What a great, great idea. Inspired
by the supplantation concept. It is a family owned restaurant
that is wild. It's a soup plantation, dupe and incredible.
We're gonna keep taking your calls here. We got a
lot of them. Lines are all lit up here. Eight
hundred and five two zero one, five three four. Given
Richie a workout, producer, Richie will screen your call and
(09:18):
we'll put you on the air. I said handle, I
meant Carl Demyo. Carlo Mayo looks just like that guy
in the jetpack fail YouTube video from years ago. You
know the one where it's like hanging out here at
the San Diego Fox five Morning News and it starts
right look over there, and the guy on the jetpack
goes and it starts right yeah, and then he crashes, yeah,
crashes into the longer. He looks just like Carl Demyo.
(09:41):
Carl will be back here tomorrow in for John. I'll
be back on Friday when the uh hotly anticipated World
series starts.
Speaker 5 (09:51):
I don't know who's gonna.
Speaker 2 (09:52):
Be listening, but if you don't care too much for baseball.
That's okay, We'll be here for you. Let me keeping
an eye on it. Speaking of the things, we've been
keeping an eye on breaking news out of Mount Washington.
The pursuit that ended there. Looks like the motorist jumped
(10:14):
out of the vehicle stolen allegedly a stolen van and
then was covered in a sheet by first responders after
KTLA reports that he was struck by two vehicles following
that pursuit.
Speaker 5 (10:29):
Not good.
Speaker 2 (10:30):
Traffic's still a mess, though the helicopter has gone home.
I'm sure we'll get some updates on that momentarily. We've
also been talking about the celebrity Chipotle card was first
given to Ozzy Osbourne. Now it's given to any old rando.
But essentially it allows you to eat somewhere for free
for life. And of course that jumped us into a conversation,
(10:52):
or shoved us rather into a conversation about how we
would like to use one of those cards. Where would
you go if you could eat one place forever? We've
got Ron on the phone from Terminal Island. Ron, thanks
for calling caf I.
Speaker 5 (11:09):
Good evening.
Speaker 2 (11:11):
Hey, how's going I'm so well? Where would you like
to go if you could, or what are you calling about?
Maybe it's not even that Well.
Speaker 7 (11:19):
No, I'm going to watch baseball.
Speaker 6 (11:22):
But uh, I actually.
Speaker 8 (11:26):
Changed my mind.
Speaker 7 (11:27):
There's a place.
Speaker 8 (11:28):
Called Mama's and Lost Alamados, and there's one in Huntington.
Speaker 5 (11:31):
Hey, Mama's.
Speaker 8 (11:34):
Yeah, breakfast and dinner, lunch and dinner.
Speaker 2 (11:37):
But lovely go now, tiny place, great place, Los Alamados.
What would you order on the menu? And does it
change depending on the time that you go?
Speaker 8 (11:47):
It does change, but uh probably and I canna believe
this is one of the better ones for breakfast? Is
like three biscuits covered with scrabble legs and gravy.
Speaker 5 (11:58):
Oh, I believe it, brother, that sounds delicious. Yeah, by
the way, yeah it is. So you're calling from Terminal Island?
Are you? Are you at work right now?
Speaker 7 (12:08):
Yes? I am.
Speaker 8 (12:09):
As a matter of fact.
Speaker 5 (12:10):
What do you do?
Speaker 2 (12:10):
Do you work on to operate the cranes or what's
what brings you to Terminal Island for work?
Speaker 8 (12:16):
Actually, tonight, I'm just a clark out in the yard
with containers telling drivers where to go.
Speaker 2 (12:23):
That's awesome, but not little fires here and there. Yeah,
that's so great. And you're a KFI listener. I take it.
Speaker 8 (12:31):
Oh yeah, for a long time.
Speaker 5 (12:32):
Hey.
Speaker 2 (12:33):
I love Terminal Island, I love San Pedro, I love
Long Beach. Wilmington has a place that I think is
one of the greatest darn places in the whole city,
in the whole Southern California.
Speaker 5 (12:44):
It's called the Chowder Barge. Have you ever been there?
Speaker 7 (12:47):
It's across the street where I'm working.
Speaker 5 (12:49):
Heck, yeah, that's great.
Speaker 2 (12:51):
The Chowder Barge is I think the only floating restaurant
in Southern California. It is quite literally a barge in
the Lee word Marina, right over there by. What is
it like, Uh, it's just just right right before you
hit Terminal Island, right when you're coming down whatever that freeway.
Speaker 5 (13:10):
Henry Ford.
Speaker 8 (13:10):
Yeah, right, Anaheim and Henry Ford and.
Speaker 2 (13:17):
They got a great burger. And it's crazy because it's
when you go on the Chowder Barge. Obviously you're going
to order the chowder, but if you get the burger,
you could sit there too and have a beer at
the bar, and and it lists one side to the
other a little bit as you're sitting there.
Speaker 7 (13:31):
I just thought that was after a couple of beers.
Speaker 2 (13:33):
Maybe that also was what I was experiencing that might
have been a yeah.
Speaker 5 (13:38):
Wow, so that's that's so great.
Speaker 2 (13:39):
How are operations going down there tonight at the at
the Port of Long Beach or the Port of.
Speaker 7 (13:44):
L A really really busy ships are finally rolling in?
Speaker 5 (13:49):
Again? Does does your does your boss know you're calling
on the radio?
Speaker 7 (13:55):
Oh, I'm on lunch. Actually yeah, I'm on lunch.
Speaker 2 (13:59):
I wouldn't mind if you can multitask and you can
do it well, I mean, look, what we're talking about
is in rocket science here at least as far as
being on the radio is concerned.
Speaker 8 (14:07):
We're just talking about getting there.
Speaker 2 (14:10):
You go, there, you go. Well, thank you so much
for calling Ron. We appreciate it.
Speaker 5 (14:15):
Uh.
Speaker 2 (14:15):
We will check out mos in Huntington Beach and then
also in Los Alamados and have a great one. Now,
all right, what time you get off tonight?
Speaker 5 (14:25):
Probably around two in the morning at third shift. That's right.
No traffic, that's right. Well, safe drive home.
Speaker 2 (14:32):
Hopefully you don't have to go all the way up
to Pasadena because the freeway is a nightmare up there.
Speaker 5 (14:38):
I'm a home.
Speaker 2 (14:39):
All right, Well, there you go, there he goes Ron.
Call him from Terminal Island. I want to go to
the chowder bars. Oh man, you gotta go.
Speaker 5 (14:45):
I've been.
Speaker 2 (14:45):
I tried to feature it on KTLA and they didn't
want me to because they were like, every time we
get on TV or on social media, we get flooded
with people and we can't handle it.
Speaker 5 (14:58):
Isn't that wild? They don't want to run on the
chowder barge.
Speaker 2 (15:00):
They don't want you never want the bad chowder if
you got to run on the job.
Speaker 3 (15:07):
Well, the listening from side to side thing got my attention, Like,
do you really want that?
Speaker 2 (15:11):
I thought it was awesome, man, I was. I didn't
know what to expect, and I went down there one day.
Because I luckily through the through the job that I
have at KTL, I've been able to go to all
these little communities in southern California, and sometimes I would
do these segments where I would spend like a week
there and I would just shoot these little pieces about
the life and the culture or whatever. And I swear
San Pedro for whatever reason, is just it like it
(15:32):
got me and and I think about it all the time.
I love going down there. I love the people down there.
It's such an interesting part of the city. It's such
a cool mix of La. It's so very LA, but
it's so very not LA. Also at the same time, Uh,
and chowder barge is very close to that as well
and quite a delightful thing. And also runner, as we said,
San Pedro Fish Market.
Speaker 5 (15:53):
Yeah.
Speaker 3 (15:53):
Also I just like saying chowder barge.
Speaker 2 (15:56):
Yeah, hey, chowder badge. That's what they called me back
in high little shout about. We've got Marshall on the
line from Recieda. Thanks for calling kf I good evening, Marshall.
Speaker 5 (16:09):
Is Marshall.
Speaker 9 (16:11):
I watch your do it live all the time. It's
really cool stow and I even when I get a
chance to watch your drops at eight thirty and ten thirty,
What do you do that on the news? Is kind
of funny.
Speaker 5 (16:20):
Thank you, Thank you Marshall. That's so kind of you.
Speaker 2 (16:22):
I am if nothing if not over exposed to the
media consumers of southern California.
Speaker 9 (16:32):
Yeah, that and your putty humor. Whomember with the chowder
run Now, I don't know what you're.
Speaker 2 (16:38):
Talking about, sir, We were It is a public service announcement.
Speaker 5 (16:42):
This is a family show. So Martin Marshall.
Speaker 2 (16:47):
Marshall, uh, what uh what would you eat if you
could eat the same thing forever, get it for free.
Speaker 5 (16:53):
What would you chance?
Speaker 9 (16:55):
I am a big candy person.
Speaker 5 (16:56):
Okay.
Speaker 9 (16:56):
I actually got two places of that you can do
a twitch between if I could. I don't know if
you ever do you, I'd assume you've been up to
city walking. I don't know if you've ever seen the
candy store called It's Sugar.
Speaker 5 (17:05):
Oh yeah, really cool. It's all candy.
Speaker 9 (17:07):
I am a candy kind of store.
Speaker 6 (17:08):
I love candy.
Speaker 9 (17:09):
Anything you could have candy, okay. And then there's another
one that originally was a new to one of these
kind of candy places, called it Dylan's Candy Bar, and
that was actually started by Dylan Laurn. She's the daughter
of Ralph Laurn.
Speaker 5 (17:21):
Oh cool, and yeah they have that.
Speaker 9 (17:24):
They have one of those at the grove.
Speaker 5 (17:25):
Okay, if you have it's gotta be real fancy then
it sort of.
Speaker 9 (17:30):
They make milkshakes and all kinds of really cool stuff
that sugar doesn't make. And it's really really cool with him.
It's right right when in the grove after the Farmer's
Market finishes off from the front of it and it
starts to get into the grove as you crossed, you know,
the trolley track thing that starts and ends there. Yeah, okay,
it's right at the at the beginning of that before
you cross the track kind of thing.
Speaker 5 (17:51):
Really really Dylan Lauren d Candy bar l.
Speaker 6 (17:56):
Justilling scandy Bar.
Speaker 9 (17:58):
She doesn't go by her last name, okay, but it's
called Dylan's Candy Bar. Ota that the flagship is back
East Times Square. It's in a real big stork and
you've got all kinds of accessories for girls and stuff
like that, you know, and all kinds of serves and paraphernilia.
But they've got all kinds of candy, old school candy
and all that kind of stuff. And it's sugar and
it's so absolutely the greatest.
Speaker 5 (18:17):
Yeah, eat candy all day.
Speaker 2 (18:19):
It sounds like it very very cool. Well, Marshall, we
appreciate you calling so much. We'll check out Dylan's Candy Bar.
I'm sorry, we're up against a break here, got a run,
but if anybody like to call, wellpe we got a
little bit more time in the rest of the show
for some more calls. One one hundred kfi not even close,
one in one hundred and five to zero one KFI
one hundred and five to zero, one five, three, four
(18:40):
or you can of course find us on the iHeartRadio app.
Speaker 1 (18:43):
You're listening to KFI AM six forty on demand.
Speaker 5 (18:49):
KIM six forty. I'm Andy Reesemeyer.
Speaker 2 (18:51):
Thanks for being with us this evening on Monday, October twentieth,
About twenty minutes left in the show here before we
hand it over to mister Jory Organi from Coast to
coast still following that breaking news, We'll bring you any
updates that we get, as far as the lane closures
in the one ten Freeway through Mount Washington near Pasadena
(19:12):
to the south, that's tough. Downtown in La to the
north towards Pasadena, that's also tough. One Ton Freeway. That's
of course after a pursuit. Suspect into the pursuit hopped
over the center divider of the freeway and then was
unfortunately fatally struck by at least two vehicles. We have
been talking about restaurants and great deals that they give
(19:37):
all the famous people and the rich people, where like
you get a card to eat at a restaurant forever
for free, you just show them the cool black card whatever.
Then your Chipotle celebrity card you get a burrito forever.
If you're an Ozzy Osbourne type. We've been taking calls
all night, checking in with Steven, who is calling from
(19:59):
right here in Los Ange, Angelis.
Speaker 5 (20:00):
You're on KFI. Good evening, Good evening.
Speaker 10 (20:05):
So I chose Denny's probably because it's a one lay restaurant,
because it's station wide, it's twenty four hours a day.
They serve breakfast, lunch, and dinner. I don't see how
you could go wrong with that.
Speaker 5 (20:24):
That is a great point. I have to agree with you.
Speaker 2 (20:26):
You know, you have to think about this, not necessarily
in terms of, you know, the coolest hippus restaurant, but Denny's.
It's been around for a while, It'll probably be around
for a while longer. You're right, it's open twenty four
hours a day. You can get three square across the country.
That's a really good answer. Denny's might be the best
answer so far. And I've said that to every caller
who's calling, but I really mean that this.
Speaker 10 (20:47):
Time, especially since you know, if estee a retirement home
or yeah.
Speaker 6 (20:54):
You know something that you know, just go in.
Speaker 10 (20:57):
You want to have a cup of coffee, great, you
want to have a little dessert two hours later?
Speaker 6 (21:03):
Great?
Speaker 5 (21:03):
Yeah, everybody want.
Speaker 10 (21:06):
A dinner. Great, you know, in and out just so
it's a free hal there.
Speaker 2 (21:13):
You go in and out, but not in and out.
We're talking about Denny's. Yes, not at Steven, thank you
so much for Collin. I appreciate you to think. You know,
it's always always great to talk to people. I think
that's a great answer. Denny's is such a good spot.
It's a place that I don't know if you remember,
back in the KTLA Morning News in the early nineteen nineties,
they sent weather man Mark Krisky across the street from
(21:36):
the studio across the sunset to go live from the Denny's.
And it's funny. It's a quaint idea now, but it
was kind of revolutionary at the time.
Speaker 10 (21:46):
I've been to that particular Denny's ready times bore. I
could look across the street see the studio.
Speaker 5 (21:53):
Yeah, isn't it funny?
Speaker 2 (21:55):
Mark will say that that is when they sort of
discovered how the KTLA Morning News should go, which I
think is really cool. So we owe a lot to
that Denny's there on sunset. But Steven, thank you for calling.
Really appreciate you. Have a wonderful night. Please call again
already who else is here. We have Yannie calling from Laverne.
(22:17):
You are on KF I good evening.
Speaker 11 (22:20):
Hi, this is Janine actually oh California.
Speaker 2 (22:24):
Oh right, I don't know. I don't know who who
Yannie is. We had we had we had John Tesha
on last week, who's kind.
Speaker 5 (22:33):
Of like yan Yannie. Oh but anyhow, so tell me
what's what's happening.
Speaker 11 (22:40):
Okay, So I actually grew up on Arcadia, but I'm
from lavern now and I used to go to Shogun
as probably well it started with my mom in like
nineteen eighty two, so she would you go to Shogun
and Pasadena all the time. And then we you know,
grew up in Arcadia and then we you know, would
(23:00):
go to the Pasadena location with my family and my
you know, my kids. Then we would go. Then we
moved to Laverne and they opened up one there, and
I mean it's the best food. They actually like they
it it's happened they you know, cater to you. I
mean when I walk in there, it's you know, how
(23:21):
many are you guys? It's it's home, yeah or great.
The food is like the best. They are their number
one show going to Laverne. They probably have like six
different locations. But if you loves Heppen, that's the place
to go in to celebrate your birthday, anniversary. They will
make it special for you, is what.
Speaker 2 (23:42):
You're like you're talking about. It's sort of like the
original Beni Hannah.
Speaker 11 (23:47):
Yes, yes, it's like the original Beni Hanna's. But I
would say it's just better. It's family. It's just the
place to go. It's a place you want to celebrate.
They make good cocktail. You know you're right by the foothill.
Speaker 5 (24:02):
Yeah.
Speaker 2 (24:03):
Well, I mean if you're looking for the best Asian
food is in the San Gabriel Valley that is.
Speaker 5 (24:08):
I mean it's it's hard. It's hard to beat.
Speaker 11 (24:10):
Well Japanese like Japanese specifically.
Speaker 2 (24:12):
Yeah yeah, and all up and down Valley Boulevard, the
whole thing especially there too.
Speaker 9 (24:18):
Yeah.
Speaker 11 (24:19):
Route sixty six right by Route sixty six the historic.
Speaker 6 (24:22):
Area, that's great.
Speaker 2 (24:23):
And you know what Route sixty six is celebrating. It's
I think one hundred fiftieth anniversary next year or something
like that. Uh so yeah, so so that'd be a
great stop.
Speaker 11 (24:33):
Familiar with that area, like Laverne. Have you of Laverne?
Speaker 2 (24:36):
I have not Sierra Madre is probably the closest that
I've been to Laverne, oh.
Speaker 11 (24:40):
Yeah, which isn't far Yeah yeah, yeah, because Arcadia is
like the area, like in that area.
Speaker 5 (24:46):
But I tell you what I love. I love Claremont.
I love.
Speaker 9 (24:50):
Yeah.
Speaker 2 (24:50):
I'm trying to think of where else I've been. I've been,
I've been yeah, yeah, Laverne. I don't know if I've
been specific. I don't know if I've ever reported a Laverne,
but definitely Claremont and and uh oh.
Speaker 5 (25:02):
Man, I'm blanking here.
Speaker 2 (25:03):
Where is a Covina which is I guess close ish.
Speaker 6 (25:09):
Yeah there in that area.
Speaker 2 (25:10):
Yeah, it's a beautiful I love thank you, real valley,
especially the mountains there along the two ten freeway looking
up north.
Speaker 5 (25:16):
It is some of the most beautiful mountain site that
you can see. Yeah, it's really really something else gorgeous.
Speaker 8 (25:23):
Yeah.
Speaker 11 (25:24):
So if you want to kind of come at the
inland and buy the foothills, you know, the mountains, which
is a place to count to huge.
Speaker 2 (25:32):
Well, thank you so much for colling. Really appreciate you,
and we'll see you out there at Showgun.
Speaker 5 (25:39):
I might have to go check it out Ronert.
Speaker 2 (25:40):
Do you like a little bit of the A little,
a little teppanyaki, put a little bit of that steak
on the on the grill there, whatever that means, build
a little build a little tower out of onion.
Speaker 3 (25:52):
I watched Shogun. I will eat it. Shogun great and
I'm ready for the full full experience? Are you ready
for the full EXPERI it's of Mark Roner and the
KFI twenty four our newsroom coming up in just a
couple of minutes here on KF I am six forty
I Andy Reesmeyer. We'll hand it over to mister George Nori,
who is joining us.
Speaker 5 (26:10):
Now, what's coming up? On Coast to Coast Andy, We're going.
Speaker 9 (26:14):
To talk about how you can use anxiety to make
your life better.
Speaker 6 (26:19):
I'm curious about that. Wow, And later on herbs and
medicinal things on Coast to go.
Speaker 2 (26:26):
There you go, vitamins. George, do you have any anxiety?
I feel like you're not a guy who's anxious.
Speaker 6 (26:32):
I'm under a lot of stress saying it no, not.
Speaker 2 (26:35):
Okay, Oh well, I wish you. I wish you well,
my friend. Good to hear from you. We'll be listening
real soon. Hey, buddy, there he goes a few minutes
here left wonderful calls tonight. Thank you so much to
everybody who gave us a call.
Speaker 5 (26:48):
It was really fun.
Speaker 2 (26:48):
We learned a lot about all different parts of this year.
Southern California. Love listening and learning about new restaurants. Definitely
going to check out Showgun, might get out to Soup
and Fresh out there and Ranch Cuokamonga. Gotta go to
the chowder Barge Ronner.
Speaker 3 (27:04):
Yeah, top on my list, top on I I was
typing showder Barge into Google as you said those words.
I'm obsessed with it now. And of course Sizzler, always sizzling.
I'm going Wednesday, taking the kids.
Speaker 5 (27:16):
Okay, well you know what time we go.
Speaker 4 (27:21):
As soon as I pick up my daughter three forty five,
I'm taking the boy and the girl.
Speaker 5 (27:25):
We're gonna go. Which one we're going to? The one
in Chatsworth. Yeah, okay, I'll see there. It's on by
the way.
Speaker 2 (27:31):
A lot of people these days eating dinner a lot earlier,
particularly gen Zers. Despite what you may have heard about them,
they're acting more like retirees than whatever arewon smoothie, drinking, dancing,
TikTok stuff that they do a lot of gyrating these days.
(27:52):
Five pm dinner is just as much for young professionals.
According to a trend expert, wellness focused dinners and casual
friend group meetups in many cities, in early reservation is
just as desirable as the once covet at eight pm table.
A personal chef named Jennifer Matthews says, dinner time is
five o'clock sharp by the time most people are browsing
menus at eight I'm already in pajamas binge in Netflix.
(28:16):
Do people make fun of her, she asks, Yes, they
do constantly. I've been called everything from an eight year
old to a senior citizen. Eating out early is a bonus.
There's no wait lists, no meltdowns, and you can basically
get a restaurant to yourself. I don't know how many
meltdowns everyone's experience in going out to eat dinner, any
(28:38):
meltdowns in your Like you got to melt Morton's and
see a meltdown.
Speaker 5 (28:42):
Wait, this is not just happy hour, No, this is
a true thing. Yoh so you think so too, Richie?
Oh yeah, absolutely. As our young representative.
Speaker 12 (28:49):
This past August, my niece had just turned well, she
was turning seventeen, and she wanted to go to this steakhouse.
So I call up my boy that works there to
hook us up. Yeah, he's a private little room. I'm
at work. I tell her be ready by six I
get there. We have a reservation at eight. Mind you,
this is mid August. My seventeen year old niece has
(29:10):
a meltdown. We have to cancel the reservation. Why because
her makeup was melting and it was smearing, and we
didn't have time for her to redo it again and
we were gonna make it on time.
Speaker 5 (29:19):
So, yes, they happen. They do happen. Oh my god.
You know how much her name is Courtney Courtney, Okay,
all right, put her on blast.
Speaker 10 (29:28):
Hi.
Speaker 2 (29:29):
You know how much people have survived, like collectively, all
of it, everything that has ever happened in history. We
have survived to this point and to be struck down
at a Morton's at eight pm because of some running
mass scarra.
Speaker 5 (29:49):
Richie. She needs a better setting powder, clearly I didn't.
Oh sure, Well I'm glad you know.
Speaker 2 (30:00):
Oh Yelp also says restaurant bookings, sixty percent of all
of them are made for four pm to seven pm.
Speaker 5 (30:09):
That is up from twenty eighteen.
Speaker 2 (30:13):
Also, Open Table says dinner reservations at five pm are
up eleven percent. I guess because people just want to
go home four pm.
Speaker 5 (30:24):
Or are these Amish people perhaps, Hey, man, the Amish
gotta eat. They're doing a lot of work. Hey, you
raise a barn in the morning, you work up one
hunger that's right.
Speaker 2 (30:33):
By the time, you know, and then you're not like
trying to go to sleep while you're digesting, which I
think is pretty good.
Speaker 10 (30:38):
Yeah.
Speaker 3 (30:38):
They say you're not supposed to eat like two hours
before you go to bed. Therefore I do that constantly. Yeah, awesome,
exact same. My whole thing is like, I've had so
much coffee today.
Speaker 5 (30:49):
I told you.
Speaker 2 (30:50):
I woke up today at like four o'clock in the
morning and I could I the alarm was going off.
Speaker 5 (30:54):
I was dealing with all that. I wanted to go
back to bed. I couldn't.
Speaker 2 (30:56):
I was at work at ktlat like seven thirty. I
was there and eleven ish, went home, did some work
on this show, came back here. Had I've been drinking
coffee like mainline in it to the veins.
Speaker 5 (31:07):
I have no idea. I got to be back at
the stage tomorrow at seven o'clock in the morning. You
might as well just stay up.
Speaker 2 (31:11):
I might as well. The content is better that way,
I think when I'm on the edge. Baby, sometimes when
I'll wake up and I'm real tired, I like I
have to tell myself. I gotta psych myself up.
Speaker 5 (31:21):
I go. I trained for this.
Speaker 3 (31:22):
Yeah, you got to drink coffee until you start sounding
like Dennis Hopper in Apocalypse.
Speaker 5 (31:26):
Now, yeah, can you do it? I can't.
Speaker 2 (31:30):
I can't do Dennis Hopper? Ight now, I got I
got basically got two impressions.
Speaker 5 (31:34):
All right.
Speaker 2 (31:35):
I got Jerry's Heidfeld and uh Glenn Walker KTLA Channel five.
Speaker 5 (31:40):
News and Donald Trump? You did that?
Speaker 2 (31:42):
Th oh I did Donald? I don't do a good Trump.
Maybe we'll well, maybe we'll find out on Friday if
I got any better. It's KFI AM six forty. Thank
you so much for listening. I'm Andy Reesmeyer on behalf
of all of us.
Speaker 5 (31:54):
Good evening. We're live everywhere on the iHeartRadio
Speaker 1 (31:56):
App, KFI AM six forty, on demand and
You're listening to KFI AM six forty on demand.
Speaker 2 (00:07):
IM six forty. I'm Andy Reesmeyer. I'm gonna bring you
back to Mount Washington. The termination is pursuit a suspect
who was being chased by LAPD's Newton Division had stolen
a van allegedly, we're accused of stealing a van. Was
in pursuit northbound on the one ten Freeway from downtown
(00:31):
going towards Pasadena, got out of the stop stop, the
van got out of the van, hopped over the center
divider into the southbound lanes, and then was struck, according
to KTLA dot com, at least by two motorists. We're
looking at some footage now, I gotta tell you, you know,
obviously we don't know the condition officially, but we did
(00:54):
see the fire department arrive with an ambulance. Northbound and
southbound lanes the one ten are shut down, and it
looks like an absolute nightmare. And I'm sure they're working
very quickly to try to clear those lanes and get
the one ten back open there. But if you are
in downtown Los Angeles and you're thinking about going to Pasadena,
take the five.
Speaker 3 (01:14):
Okay, what I'm seeing now is that the driver of
the van who was being chased by a cops was
hit by another car after he got out of his van.
Speaker 2 (01:22):
Yeah, so he got out of the van, then he
hopped over the center divider and at least two vehicles.
I think is is what it appeared to be like.
And like I said that the ambulance first responders were there.
They brought out the white sheet, LAPD requested a tent
looking like people are trying to get off the freeway
(01:43):
there north and southbound, and so, like I said, if
you're in Pasadena and you're head and south, or you're
in Highland Park and you want to go south towards
Mount Washington, towards downtown LA, try to find a different
route because this looks like an absolute nightmare. And I
guess I'll go even further and say, if you're sitting
in that backup in your Avenue forty three in the
southbound lanes, you're more than welcome to give us a
(02:06):
call and give us a sit rep on what's happening
down there. I feel terrible for these people, I mean, everybody,
This is not the end of a pursuit that you
ever want to see. You want to see the pursuit
end safely, and you want to see justice served and
the criminal will be taken in. You obviously never want
to see something like this happen tough out there on
the roads, for sure. And then you also got to
(02:28):
wonder for the person who was behind the wheel of
that car, if that ends up being that two motorists
did strike him, if there are any injuries there, if
that person is okay, I mean emotionally mentally, that's got
to be a really horrifying thing to experience as well.
Speaker 4 (02:45):
So, yeah, they're going to have nightmares absolute a long time.
That's what PTSD gets made from.
Speaker 2 (02:52):
Yeah, you know, and it goes it goes to say
the same there for the family of the victim or
rather the suspect who then eventually became a or you know,
we obviously we don't know as condition at this point,
but it's really doesn't doesn't look good for getting hit
by two cars there. All right, We'll bring any updates
as soon as we have them. But both sides of
(03:13):
the one ten freeway, like I said, near Avenue one
forty three closed while police try to deal with whatever
is happening down there. Do we have Pedro Marino at
all is he Is he available to talk? I don't
think he has this, got it? Okay, I'm just looking
at the dumb Google Maps, and it looks like the
backup at least goes all the way to Avenue sixty
(03:35):
on the southbound side there, and it looks like it
is shut down all the way into let's see parts
of Mount Washington, parts of as as you would might
might know at Lincoln Heights, Cypress Park, Heritage Square, and
then the northbound lanes are backed up all the way
to the five one ten interchange there La all right,
(04:01):
any updates will bring them to you when they become available.
On the show, we've been talking about restaurants. We had
some callers earlier that we were not able to get
to because we had that breaking news with the pursuit.
If you do want to call back, I'll put you
on the AAR eight hundred five two zero one five
three four one eight hundred and five two zero one
five three four that's eight hundred five two zero one KFI.
We're talking about places that you might want to eat forever,
(04:25):
if you could eat it. Just one place, we said, Sizzler,
and boy, oh boy, were we wrong about Sizzler being
closed because it is apparently I don't know if it's
doing better than ever, but it's really doing well. You know,
Golden Corral maybe has less locations than Sizzler, which, judging
by how many people talk about Golden Corral, that's crazy
to me, at least in southern California.
Speaker 3 (04:47):
Can you compare the two, because I've never been to
a Golden Corral.
Speaker 2 (04:50):
I think Golden Corral is more specifically a buffet, okay experience.
I think Sizzler has the buffet as part of everything.
But I you know, again, I haven't been to the Sizzler
since like nineteen ninety five. I was looking at their website.
There appears to be a cutlet of sorts with some
French fries on a plate, a photo of one of
the meals, and it looks crusted, looks very good. But
(05:12):
then on top of that, and this is maybe culturally,
I don't maybe this is something that we didn't have
in the Midwest. Maybe this is something else that exists
out there. Looks like a piece of turkey folded over
the cutlet, the breaded cutlet with a piece of Swiss
cheese melted on top of that. Have you ever seen
such a thing?
Speaker 5 (05:31):
No, it sounds obscene.
Speaker 2 (05:34):
Yeah, I don't know that I need the cold cut
on top of the chicken breast, the breaded chicken with
the cheese melted on top. I'm not a huge fan
of food shoved into or wrapped up in other food
like the tur duck.
Speaker 5 (05:46):
Yeah, you're not a turd duck and guy nah, oh,
I've made a turn duck in several times and how
and it went well for you? Fantastic. Really, you have
to make sure that you did. It's easy to undercook
because yeah, go figure out if well.
Speaker 4 (05:59):
No, because if you follow the directions sometimes it does
come out a little bit under cooked. But if you
give it a little extra and you cook it at
a little bit lower temperature, it comes out amazing.
Speaker 2 (06:09):
Now I know that the phrase tur duck in is
turkey duck chicken. Obviously that's how it goes, but it
actually goes anatomically turkey chicken duck, right, or does the
chicken go in?
Speaker 5 (06:23):
The duck is in is the inner realm? Right?
Speaker 4 (06:25):
The chicken is in the middle and the turkey's on
the outside.
Speaker 5 (06:29):
So the name is sort of a best guess at this.
Speaker 4 (06:33):
Yeah, but you can tell the difference between the meats
really good stuff.
Speaker 5 (06:37):
I love that.
Speaker 2 (06:37):
Okay, Well, we have a caller online here, Steve's calling
from somewhere out there in the south Land.
Speaker 5 (06:45):
How's it going, Steve? Do we have Steve? Mister Steve,
how you doing?
Speaker 6 (06:51):
Buddy greetings. I had to let you know you're talking
about Sizzler, which always maintains a great place in my
heart for my child a Sir, we were all sad
when Supplantation slash Cherry to me As went bankrupt a
few years ago. Well, there's a group of people who
have reopened.
Speaker 5 (07:10):
Them that's excited. The sup plantation is.
Speaker 6 (07:13):
Very related to them. It's not supplantation. It is called
Soup and Fresh and one of them's out in Ontario
at uh what Route sixty six and Vineyard. My wife
and I drove out there. It took us an hour
and a half to get there. We waited two and
a half hours to get in. No, and it's just
(07:33):
it's just like supplantation. It's the same furniture and everything.
This place had closed up and stayed mothballed.
Speaker 5 (07:40):
Awesome, that's so great.
Speaker 2 (07:42):
I bet it felt like you were transported back to
two thousand and eight or the eighteen sixties.
Speaker 5 (07:48):
Yeah, they have more suit Plantation. I gotta I gotta
ask you.
Speaker 3 (07:53):
Didn't you feel a little strains going into a place
called Supplantation? Like was there a place next door called
Indentured Sandwich too?
Speaker 5 (08:06):
Yeah? I know they really that's the name.
Speaker 2 (08:09):
Thank god they went out of business in the early
twenty tens because they definitely wouldn't have survived twenty twenty.
Speaker 5 (08:15):
Oh you got him with that, finally, that's nice. What
it took. Took a moment to dig it out. But
I'm glad you got good. Well, you're gonna keep that
on hand, brother.
Speaker 2 (08:23):
Yes, well, I'm glad that you that you got to
go back and relive what I think was probably the
height of recession core restaurants because also the sup Plantation.
Speaker 5 (08:31):
I never went.
Speaker 2 (08:32):
I was a big Panera guy, and I felt like
it was cheating to go to sup Plantation.
Speaker 5 (08:37):
But are you telling me that I'm wrong? Yes?
Speaker 2 (08:41):
Yeah, absolutely, good answer, decisive. Yeah, all right, Well, thank you, Steve.
We'll see you out there. You said in Ontario, right,
soup and.
Speaker 6 (08:51):
Fresh, soup and fresh. There is one Ontario. I heard
there's a second in Chino Hills and a third one opening.
Speaker 2 (08:58):
What a great idea, What a great, great idea. Inspired
by the supplantation concept. It is a family owned restaurant
that is wild. It's a soup plantation, dupe and incredible.
We're gonna keep taking your calls here. We got a
lot of them. Lines are all lit up here. Eight
hundred and five two zero one, five three four. Given
Richie a workout, producer, Richie will screen your call and
(09:18):
we'll put you on the air. I said handle, I
meant Carl Demyo. Carlo Mayo looks just like that guy
in the jetpack fail YouTube video from years ago. You
know the one where it's like hanging out here at
the San Diego Fox five Morning News and it starts
right look over there, and the guy on the jetpack
goes and it starts right yeah, and then he crashes, yeah,
crashes into the longer. He looks just like Carl Demyo.
(09:41):
Carl will be back here tomorrow in for John. I'll
be back on Friday when the uh hotly anticipated World
series starts.
Speaker 5 (09:51):
I don't know who's gonna.
Speaker 2 (09:52):
Be listening, but if you don't care too much for baseball.
That's okay, We'll be here for you. Let me keeping
an eye on it. Speaking of the things, we've been
keeping an eye on breaking news out of Mount Washington.
The pursuit that ended there. Looks like the motorist jumped
(10:14):
out of the vehicle stolen allegedly a stolen van and
then was covered in a sheet by first responders after
KTLA reports that he was struck by two vehicles following
that pursuit.
Speaker 5 (10:29):
Not good.
Speaker 2 (10:30):
Traffic's still a mess, though the helicopter has gone home.
I'm sure we'll get some updates on that momentarily. We've
also been talking about the celebrity Chipotle card was first
given to Ozzy Osbourne. Now it's given to any old rando.
But essentially it allows you to eat somewhere for free
for life. And of course that jumped us into a conversation,
(10:52):
or shoved us rather into a conversation about how we
would like to use one of those cards. Where would
you go if you could eat one place forever? We've
got Ron on the phone from Terminal Island. Ron, thanks
for calling caf I.
Speaker 5 (11:09):
Good evening.
Speaker 2 (11:11):
Hey, how's going I'm so well? Where would you like
to go if you could, or what are you calling about?
Maybe it's not even that Well.
Speaker 7 (11:19):
No, I'm going to watch baseball.
Speaker 6 (11:22):
But uh, I actually.
Speaker 8 (11:26):
Changed my mind.
Speaker 7 (11:27):
There's a place.
Speaker 8 (11:28):
Called Mama's and Lost Alamados, and there's one in Huntington.
Speaker 5 (11:31):
Hey, Mama's.
Speaker 8 (11:34):
Yeah, breakfast and dinner, lunch and dinner.
Speaker 2 (11:37):
But lovely go now, tiny place, great place, Los Alamados.
What would you order on the menu? And does it
change depending on the time that you go?
Speaker 8 (11:47):
It does change, but uh probably and I canna believe
this is one of the better ones for breakfast? Is
like three biscuits covered with scrabble legs and gravy.
Speaker 5 (11:58):
Oh, I believe it, brother, that sounds delicious. Yeah, by
the way, yeah it is. So you're calling from Terminal Island?
Are you? Are you at work right now?
Speaker 7 (12:08):
Yes? I am.
Speaker 8 (12:09):
As a matter of fact.
Speaker 5 (12:10):
What do you do?
Speaker 2 (12:10):
Do you work on to operate the cranes or what's
what brings you to Terminal Island for work?
Speaker 8 (12:16):
Actually, tonight, I'm just a clark out in the yard
with containers telling drivers where to go.
Speaker 2 (12:23):
That's awesome, but not little fires here and there. Yeah,
that's so great. And you're a KFI listener. I take it.
Speaker 8 (12:31):
Oh yeah, for a long time.
Speaker 5 (12:32):
Hey.
Speaker 2 (12:33):
I love Terminal Island, I love San Pedro, I love
Long Beach. Wilmington has a place that I think is
one of the greatest darn places in the whole city,
in the whole Southern California.
Speaker 5 (12:44):
It's called the Chowder Barge. Have you ever been there?
Speaker 7 (12:47):
It's across the street where I'm working.
Speaker 5 (12:49):
Heck, yeah, that's great.
Speaker 2 (12:51):
The Chowder Barge is I think the only floating restaurant
in Southern California. It is quite literally a barge in
the Lee word Marina, right over there by. What is
it like, Uh, it's just just right right before you
hit Terminal Island, right when you're coming down whatever that freeway.
Speaker 5 (13:10):
Henry Ford.
Speaker 8 (13:10):
Yeah, right, Anaheim and Henry Ford and.
Speaker 2 (13:17):
They got a great burger. And it's crazy because it's
when you go on the Chowder Barge. Obviously you're going
to order the chowder, but if you get the burger,
you could sit there too and have a beer at
the bar, and and it lists one side to the
other a little bit as you're sitting there.
Speaker 7 (13:31):
I just thought that was after a couple of beers.
Speaker 2 (13:33):
Maybe that also was what I was experiencing that might
have been a yeah.
Speaker 5 (13:38):
Wow, so that's that's so great.
Speaker 2 (13:39):
How are operations going down there tonight at the at
the Port of Long Beach or the Port of.
Speaker 7 (13:44):
L A really really busy ships are finally rolling in?
Speaker 5 (13:49):
Again? Does does your does your boss know you're calling
on the radio?
Speaker 7 (13:55):
Oh, I'm on lunch. Actually yeah, I'm on lunch.
Speaker 2 (13:59):
I wouldn't mind if you can multitask and you can
do it well, I mean, look, what we're talking about
is in rocket science here at least as far as
being on the radio is concerned.
Speaker 8 (14:07):
We're just talking about getting there.
Speaker 2 (14:10):
You go, there, you go. Well, thank you so much
for calling Ron. We appreciate it.
Speaker 5 (14:15):
Uh.
Speaker 2 (14:15):
We will check out mos in Huntington Beach and then
also in Los Alamados and have a great one. Now,
all right, what time you get off tonight?
Speaker 5 (14:25):
Probably around two in the morning at third shift. That's right.
No traffic, that's right. Well, safe drive home.
Speaker 2 (14:32):
Hopefully you don't have to go all the way up
to Pasadena because the freeway is a nightmare up there.
Speaker 5 (14:38):
I'm a home.
Speaker 2 (14:39):
All right, Well, there you go, there he goes Ron.
Call him from Terminal Island. I want to go to
the chowder bars. Oh man, you gotta go.
Speaker 5 (14:45):
I've been.
Speaker 2 (14:45):
I tried to feature it on KTLA and they didn't
want me to because they were like, every time we
get on TV or on social media, we get flooded
with people and we can't handle it.
Speaker 5 (14:58):
Isn't that wild? They don't want to run on the
chowder barge.
Speaker 2 (15:00):
They don't want you never want the bad chowder if
you got to run on the job.
Speaker 3 (15:07):
Well, the listening from side to side thing got my attention, Like,
do you really want that?
Speaker 2 (15:11):
I thought it was awesome, man, I was. I didn't
know what to expect, and I went down there one day.
Because I luckily through the through the job that I
have at KTL, I've been able to go to all
these little communities in southern California, and sometimes I would
do these segments where I would spend like a week
there and I would just shoot these little pieces about
the life and the culture or whatever. And I swear
San Pedro for whatever reason, is just it like it
(15:32):
got me and and I think about it all the time.
I love going down there. I love the people down there.
It's such an interesting part of the city. It's such
a cool mix of La. It's so very LA, but
it's so very not LA. Also at the same time, Uh,
and chowder barge is very close to that as well
and quite a delightful thing. And also runner, as we said,
San Pedro Fish Market.
Speaker 5 (15:53):
Yeah.
Speaker 3 (15:53):
Also I just like saying chowder barge.
Speaker 2 (15:56):
Yeah, hey, chowder badge. That's what they called me back
in high little shout about. We've got Marshall on the
line from Recieda. Thanks for calling kf I good evening, Marshall.
Speaker 5 (16:09):
Is Marshall.
Speaker 9 (16:11):
I watch your do it live all the time. It's
really cool stow and I even when I get a
chance to watch your drops at eight thirty and ten thirty,
What do you do that on the news? Is kind
of funny.
Speaker 5 (16:20):
Thank you, Thank you Marshall. That's so kind of you.
Speaker 2 (16:22):
I am if nothing if not over exposed to the
media consumers of southern California.
Speaker 9 (16:32):
Yeah, that and your putty humor. Whomember with the chowder
run Now, I don't know what you're.
Speaker 2 (16:38):
Talking about, sir, We were It is a public service announcement.
Speaker 5 (16:42):
This is a family show. So Martin Marshall.
Speaker 2 (16:47):
Marshall, uh, what uh what would you eat if you
could eat the same thing forever, get it for free.
Speaker 5 (16:53):
What would you chance?
Speaker 9 (16:55):
I am a big candy person.
Speaker 5 (16:56):
Okay.
Speaker 9 (16:56):
I actually got two places of that you can do
a twitch between if I could. I don't know if
you ever do you, I'd assume you've been up to
city walking. I don't know if you've ever seen the
candy store called It's Sugar.
Speaker 5 (17:05):
Oh yeah, really cool. It's all candy.
Speaker 9 (17:07):
I am a candy kind of store.
Speaker 6 (17:08):
I love candy.
Speaker 9 (17:09):
Anything you could have candy, okay. And then there's another
one that originally was a new to one of these
kind of candy places, called it Dylan's Candy Bar, and
that was actually started by Dylan Laurn. She's the daughter
of Ralph Laurn.
Speaker 5 (17:21):
Oh cool, and yeah they have that.
Speaker 9 (17:24):
They have one of those at the grove.
Speaker 5 (17:25):
Okay, if you have it's gotta be real fancy then
it sort of.
Speaker 9 (17:30):
They make milkshakes and all kinds of really cool stuff
that sugar doesn't make. And it's really really cool with him.
It's right right when in the grove after the Farmer's
Market finishes off from the front of it and it
starts to get into the grove as you crossed, you know,
the trolley track thing that starts and ends there. Yeah, okay,
it's right at the at the beginning of that before
you cross the track kind of thing.
Speaker 5 (17:51):
Really really Dylan Lauren d Candy bar l.
Speaker 6 (17:56):
Justilling scandy Bar.
Speaker 9 (17:58):
She doesn't go by her last name, okay, but it's
called Dylan's Candy Bar. Ota that the flagship is back
East Times Square. It's in a real big stork and
you've got all kinds of accessories for girls and stuff
like that, you know, and all kinds of serves and paraphernilia.
But they've got all kinds of candy, old school candy
and all that kind of stuff. And it's sugar and
it's so absolutely the greatest.
Speaker 5 (18:17):
Yeah, eat candy all day.
Speaker 2 (18:19):
It sounds like it very very cool. Well, Marshall, we
appreciate you calling so much. We'll check out Dylan's Candy Bar.
I'm sorry, we're up against a break here, got a run,
but if anybody like to call, wellpe we got a
little bit more time in the rest of the show
for some more calls. One one hundred kfi not even close,
one in one hundred and five to zero one KFI
one hundred and five to zero, one five, three, four
(18:40):
or you can of course find us on the iHeartRadio app.
Speaker 1 (18:43):
You're listening to KFI AM six forty on demand.
Speaker 5 (18:49):
KIM six forty. I'm Andy Reesemeyer.
Speaker 2 (18:51):
Thanks for being with us this evening on Monday, October twentieth,
About twenty minutes left in the show here before we
hand it over to mister Jory Organi from Coast to
coast still following that breaking news, We'll bring you any
updates that we get, as far as the lane closures
in the one ten Freeway through Mount Washington near Pasadena
(19:12):
to the south, that's tough. Downtown in La to the
north towards Pasadena, that's also tough. One Ton Freeway. That's
of course after a pursuit. Suspect into the pursuit hopped
over the center divider of the freeway and then was
unfortunately fatally struck by at least two vehicles. We have
been talking about restaurants and great deals that they give
(19:37):
all the famous people and the rich people, where like
you get a card to eat at a restaurant forever
for free, you just show them the cool black card whatever.
Then your Chipotle celebrity card you get a burrito forever.
If you're an Ozzy Osbourne type. We've been taking calls
all night, checking in with Steven, who is calling from
(19:59):
right here in Los Ange, Angelis.
Speaker 5 (20:00):
You're on KFI. Good evening, Good evening.
Speaker 10 (20:05):
So I chose Denny's probably because it's a one lay restaurant,
because it's station wide, it's twenty four hours a day.
They serve breakfast, lunch, and dinner. I don't see how
you could go wrong with that.
Speaker 5 (20:24):
That is a great point. I have to agree with you.
Speaker 2 (20:26):
You know, you have to think about this, not necessarily
in terms of, you know, the coolest hippus restaurant, but Denny's.
It's been around for a while, It'll probably be around
for a while longer. You're right, it's open twenty four
hours a day. You can get three square across the country.
That's a really good answer. Denny's might be the best
answer so far. And I've said that to every caller
who's calling, but I really mean that this.
Speaker 10 (20:47):
Time, especially since you know, if estee a retirement home
or yeah.
Speaker 6 (20:54):
You know something that you know, just go in.
Speaker 10 (20:57):
You want to have a cup of coffee, great, you
want to have a little dessert two hours later?
Speaker 6 (21:03):
Great?
Speaker 5 (21:03):
Yeah, everybody want.
Speaker 10 (21:06):
A dinner. Great, you know, in and out just so
it's a free hal there.
Speaker 2 (21:13):
You go in and out, but not in and out.
We're talking about Denny's. Yes, not at Steven, thank you
so much for Collin. I appreciate you to think. You know,
it's always always great to talk to people. I think
that's a great answer. Denny's is such a good spot.
It's a place that I don't know if you remember,
back in the KTLA Morning News in the early nineteen nineties,
they sent weather man Mark Krisky across the street from
(21:36):
the studio across the sunset to go live from the Denny's.
And it's funny. It's a quaint idea now, but it
was kind of revolutionary at the time.
Speaker 10 (21:46):
I've been to that particular Denny's ready times bore. I
could look across the street see the studio.
Speaker 5 (21:53):
Yeah, isn't it funny?
Speaker 2 (21:55):
Mark will say that that is when they sort of
discovered how the KTLA Morning News should go, which I
think is really cool. So we owe a lot to
that Denny's there on sunset. But Steven, thank you for calling.
Really appreciate you. Have a wonderful night. Please call again
already who else is here. We have Yannie calling from Laverne.
(22:17):
You are on KF I good evening.
Speaker 11 (22:20):
Hi, this is Janine actually oh California.
Speaker 2 (22:24):
Oh right, I don't know. I don't know who who
Yannie is. We had we had we had John Tesha
on last week, who's kind.
Speaker 5 (22:33):
Of like yan Yannie. Oh but anyhow, so tell me
what's what's happening.
Speaker 11 (22:40):
Okay, So I actually grew up on Arcadia, but I'm
from lavern now and I used to go to Shogun
as probably well it started with my mom in like
nineteen eighty two, so she would you go to Shogun
and Pasadena all the time. And then we you know,
grew up in Arcadia and then we you know, would
(23:00):
go to the Pasadena location with my family and my
you know, my kids. Then we would go. Then we
moved to Laverne and they opened up one there, and
I mean it's the best food. They actually like they
it it's happened they you know, cater to you. I
mean when I walk in there, it's you know, how
(23:21):
many are you guys? It's it's home, yeah or great.
The food is like the best. They are their number
one show going to Laverne. They probably have like six
different locations. But if you loves Heppen, that's the place
to go in to celebrate your birthday, anniversary. They will
make it special for you, is what.
Speaker 2 (23:42):
You're like you're talking about. It's sort of like the
original Beni Hannah.
Speaker 11 (23:47):
Yes, yes, it's like the original Beni Hanna's. But I
would say it's just better. It's family. It's just the
place to go. It's a place you want to celebrate.
They make good cocktail. You know you're right by the foothill.
Speaker 5 (24:02):
Yeah.
Speaker 2 (24:03):
Well, I mean if you're looking for the best Asian
food is in the San Gabriel Valley that is.
Speaker 5 (24:08):
I mean it's it's hard. It's hard to beat.
Speaker 11 (24:10):
Well Japanese like Japanese specifically.
Speaker 2 (24:12):
Yeah yeah, and all up and down Valley Boulevard, the
whole thing especially there too.
Speaker 9 (24:18):
Yeah.
Speaker 11 (24:19):
Route sixty six right by Route sixty six the historic.
Speaker 6 (24:22):
Area, that's great.
Speaker 2 (24:23):
And you know what Route sixty six is celebrating. It's
I think one hundred fiftieth anniversary next year or something
like that. Uh so yeah, so so that'd be a
great stop.
Speaker 11 (24:33):
Familiar with that area, like Laverne. Have you of Laverne?
Speaker 2 (24:36):
I have not Sierra Madre is probably the closest that
I've been to Laverne, oh.
Speaker 11 (24:40):
Yeah, which isn't far Yeah yeah, yeah, because Arcadia is
like the area, like in that area.
Speaker 5 (24:46):
But I tell you what I love. I love Claremont.
I love.
Speaker 9 (24:50):
Yeah.
Speaker 2 (24:50):
I'm trying to think of where else I've been. I've been,
I've been yeah, yeah, Laverne. I don't know if I've
been specific. I don't know if I've ever reported a Laverne,
but definitely Claremont and and uh oh.
Speaker 5 (25:02):
Man, I'm blanking here.
Speaker 2 (25:03):
Where is a Covina which is I guess close ish.
Speaker 6 (25:09):
Yeah there in that area.
Speaker 2 (25:10):
Yeah, it's a beautiful I love thank you, real valley,
especially the mountains there along the two ten freeway looking
up north.
Speaker 5 (25:16):
It is some of the most beautiful mountain site that
you can see. Yeah, it's really really something else gorgeous.
Speaker 8 (25:23):
Yeah.
Speaker 11 (25:24):
So if you want to kind of come at the
inland and buy the foothills, you know, the mountains, which
is a place to count to huge.
Speaker 2 (25:32):
Well, thank you so much for colling. Really appreciate you,
and we'll see you out there at Showgun.
Speaker 5 (25:39):
I might have to go check it out Ronert.
Speaker 2 (25:40):
Do you like a little bit of the A little,
a little teppanyaki, put a little bit of that steak
on the on the grill there, whatever that means, build
a little build a little tower out of onion.
Speaker 3 (25:52):
I watched Shogun. I will eat it. Shogun great and
I'm ready for the full full experience? Are you ready
for the full EXPERI it's of Mark Roner and the
KFI twenty four our newsroom coming up in just a
couple of minutes here on KF I am six forty
I Andy Reesmeyer. We'll hand it over to mister George Nori,
who is joining us.
Speaker 5 (26:10):
Now, what's coming up? On Coast to Coast Andy, We're going.
Speaker 9 (26:14):
To talk about how you can use anxiety to make
your life better.
Speaker 6 (26:19):
I'm curious about that. Wow, And later on herbs and
medicinal things on Coast to go.
Speaker 2 (26:26):
There you go, vitamins. George, do you have any anxiety?
I feel like you're not a guy who's anxious.
Speaker 6 (26:32):
I'm under a lot of stress saying it no, not.
Speaker 2 (26:35):
Okay, Oh well, I wish you. I wish you well,
my friend. Good to hear from you. We'll be listening
real soon. Hey, buddy, there he goes a few minutes
here left wonderful calls tonight. Thank you so much to
everybody who gave us a call.
Speaker 5 (26:48):
It was really fun.
Speaker 2 (26:48):
We learned a lot about all different parts of this year.
Southern California. Love listening and learning about new restaurants. Definitely
going to check out Showgun, might get out to Soup
and Fresh out there and Ranch Cuokamonga. Gotta go to
the chowder Barge Ronner.
Speaker 3 (27:04):
Yeah, top on my list, top on I I was
typing showder Barge into Google as you said those words.
I'm obsessed with it now. And of course Sizzler, always sizzling.
I'm going Wednesday, taking the kids.
Speaker 5 (27:16):
Okay, well you know what time we go.
Speaker 4 (27:21):
As soon as I pick up my daughter three forty five,
I'm taking the boy and the girl.
Speaker 5 (27:25):
We're gonna go. Which one we're going to? The one
in Chatsworth. Yeah, okay, I'll see there. It's on by
the way.
Speaker 2 (27:31):
A lot of people these days eating dinner a lot earlier,
particularly gen Zers. Despite what you may have heard about them,
they're acting more like retirees than whatever arewon smoothie, drinking, dancing,
TikTok stuff that they do a lot of gyrating these days.
(27:52):
Five pm dinner is just as much for young professionals.
According to a trend expert, wellness focused dinners and casual
friend group meetups in many cities, in early reservation is
just as desirable as the once covet at eight pm table.
A personal chef named Jennifer Matthews says, dinner time is
five o'clock sharp by the time most people are browsing
menus at eight I'm already in pajamas binge in Netflix.
(28:16):
Do people make fun of her, she asks, Yes, they
do constantly. I've been called everything from an eight year
old to a senior citizen. Eating out early is a bonus.
There's no wait lists, no meltdowns, and you can basically
get a restaurant to yourself. I don't know how many
meltdowns everyone's experience in going out to eat dinner, any
(28:38):
meltdowns in your Like you got to melt Morton's and
see a meltdown.
Speaker 5 (28:42):
Wait, this is not just happy hour, No, this is
a true thing. Yoh so you think so too, Richie?
Oh yeah, absolutely. As our young representative.
Speaker 12 (28:49):
This past August, my niece had just turned well, she
was turning seventeen, and she wanted to go to this steakhouse.
So I call up my boy that works there to
hook us up. Yeah, he's a private little room. I'm
at work. I tell her be ready by six I
get there. We have a reservation at eight. Mind you,
this is mid August. My seventeen year old niece has
(29:10):
a meltdown. We have to cancel the reservation. Why because
her makeup was melting and it was smearing, and we
didn't have time for her to redo it again and
we were gonna make it on time.
Speaker 5 (29:19):
So, yes, they happen. They do happen. Oh my god.
You know how much her name is Courtney Courtney, Okay,
all right, put her on blast.
Speaker 10 (29:28):
Hi.
Speaker 2 (29:29):
You know how much people have survived, like collectively, all
of it, everything that has ever happened in history. We
have survived to this point and to be struck down
at a Morton's at eight pm because of some running
mass scarra.
Speaker 5 (29:49):
Richie. She needs a better setting powder, clearly I didn't.
Oh sure, Well I'm glad you know.
Speaker 2 (30:00):
Oh Yelp also says restaurant bookings, sixty percent of all
of them are made for four pm to seven pm.
Speaker 5 (30:09):
That is up from twenty eighteen.
Speaker 2 (30:13):
Also, Open Table says dinner reservations at five pm are
up eleven percent. I guess because people just want to
go home four pm.
Speaker 5 (30:24):
Or are these Amish people perhaps, Hey, man, the Amish
gotta eat. They're doing a lot of work. Hey, you
raise a barn in the morning, you work up one
hunger that's right.
Speaker 2 (30:33):
By the time, you know, and then you're not like
trying to go to sleep while you're digesting, which I
think is pretty good.
Speaker 10 (30:38):
Yeah.
Speaker 3 (30:38):
They say you're not supposed to eat like two hours
before you go to bed. Therefore I do that constantly. Yeah, awesome,
exact same. My whole thing is like, I've had so
much coffee today.
Speaker 5 (30:49):
I told you.
Speaker 2 (30:50):
I woke up today at like four o'clock in the
morning and I could I the alarm was going off.
Speaker 5 (30:54):
I was dealing with all that. I wanted to go
back to bed. I couldn't.
Speaker 2 (30:56):
I was at work at ktlat like seven thirty. I
was there and eleven ish, went home, did some work
on this show, came back here. Had I've been drinking
coffee like mainline in it to the veins.
Speaker 5 (31:07):
I have no idea. I got to be back at
the stage tomorrow at seven o'clock in the morning. You
might as well just stay up.
Speaker 2 (31:11):
I might as well. The content is better that way,
I think when I'm on the edge. Baby, sometimes when
I'll wake up and I'm real tired, I like I
have to tell myself. I gotta psych myself up.
Speaker 5 (31:21):
I go. I trained for this.
Speaker 3 (31:22):
Yeah, you got to drink coffee until you start sounding
like Dennis Hopper in Apocalypse.
Speaker 5 (31:26):
Now, yeah, can you do it? I can't.
Speaker 2 (31:30):
I can't do Dennis Hopper? Ight now, I got I
got basically got two impressions.
Speaker 5 (31:34):
All right.
Speaker 2 (31:35):
I got Jerry's Heidfeld and uh Glenn Walker KTLA Channel five.
Speaker 5 (31:40):
News and Donald Trump? You did that?
Speaker 2 (31:42):
Th oh I did Donald? I don't do a good Trump.
Maybe we'll well, maybe we'll find out on Friday if
I got any better. It's KFI AM six forty. Thank
you so much for listening. I'm Andy Reesmeyer on behalf
of all of us.
Speaker 5 (31:54):
Good evening. We're live everywhere on the iHeartRadio
Speaker 1 (31:56):
App, KFI AM six forty, on demand and
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