November 16, 2025 • 14 mins
Tallyrand is open this Thanksgiving for takeout and dine in.
11am-7pm is when you can get your meal and fast.
It's only $30.95 FOR Thanksgiving turkey or baked ham. Dinner includes mashed potatoes, stuffing with turkey special, yams, sourdough bread and yummy pumpkin pie.
Take a listen.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (00:07):
Happy Saturday to you, Rainy one. Indeed, you are listening
to the Fork Report. We basically just celebrate food every Saturday.
Celebrate food, the people that make it, the culture behind it.
And I'm always happy to be with you. Who am I? Oh,
I'm so glad you asked. I'm your friendly neighborhood Fork
Reporter Nil Savedra. How do you do all right? So
(00:31):
every year we talk about Thanksgiving. Of course, that's kind
of our big day when it comes to food and baking,
the holidays all the way around. And one of the
places that we've had a great relationship with for all
these years has been Tally Ran down the street from
the station in Burbank, and it's been around for a
long time, family owned, and you know, I'm a sucker
(00:52):
for that. I just love when things continue to have
the spirit of connectivity and love and focus that you
get from family owned places like that. The food is
wonderful handle and I just had breakfast there the other day.
And the station we often will send their wonderful plates
(01:13):
for Thanksgiving to the people that are working here at
the station on Thanksgiving as well. So without further ado,
I want to bring back to the program Karen Ross,
owner and wonderful human being and her own right there
at Tallyrand. Karen, how are you.
Speaker 3 (01:28):
I'm good. Now that's quite an entrance. Thank you so much.
You're very gracious. I'm good.
Speaker 2 (01:33):
Oh, we love you. You're so kind and I always
like seeing your smiling face. And you and your husband
were so kind. We're at Handle and I were having
breakfast and the waitress came over and she said, I
got some good news. You guys aren't paying, which was unnecessary,
but very very much.
Speaker 3 (01:52):
You're a dear friend. You're a dear friend to tally Rand.
You've been with us for a long time. You helped
us celebrate our sixtieth anniversary. You know, we love you
and love all people. KFI. I'm just grateful to be
part of the Burvery community.
Speaker 2 (02:05):
You know what's funny, I've been going there for a
bazillion years. I've had so many different things on the menu.
I think it was the first time I had one
year waffles.
Speaker 3 (02:13):
Holy well, oh my good old waffle, you know, yeah,
oh my gosh, Handle and I bit into it.
Speaker 2 (02:21):
We're like, what, how come we don't have this? All
the time I thought about it, I think I dreamed
that night of it. AnyWho, let's talk Thanksgiving. Tell everybody
a little bit about telling Rand if they don't know
a tiny bit of its history, and then let's talk
okay literally turkey, Okay.
Speaker 3 (02:39):
Well, my parents, Allan Doors Thomas open Tally ran in
nineteen fifty nine. They were a very young couple and
both came from parents who had restaurants in Saint Cloud,
Minnesota and Detroit, Michigan. They landed in Burbank and opened
a small little diner and it was literally one room
and a counter, and then through the years they expanded.
(02:59):
We've had a lot of family that's worked there through
the years. We have my brother Mark Thomas, who just
retired this year. He spent fifty two years at the restaurant.
I partnered with him for thirty eight of those years.
And we have a heck of a crew that's been
with us. You know, our bartender, Benji just retired. He
was with us forty seven years. Quite amazing, and so
(03:21):
now we're kind of transitioning a bit. My daughter Katie
just joined me into the business. She joined me in July.
And the full circle moment in that is that I
was twenty six years old when I came in the
family business. So kind of a cool experience that we're
having right at the moment working it together, very special,
and we're gearing out for you know, another hopefully great
(03:44):
Thanksgiving Day and we look forward to serving up a
lot of turkey.
Speaker 2 (03:48):
On many occasions, I've been the one to you know,
volunteer to go pick up for the crew on Thanksgiving
and seeing what it's like there and holy smokes, how
many how many turkeys? How many dishes? How many people
are you serving inside and takeout? On Thanksgiving Day?
Speaker 3 (04:11):
Well, we're probably going to roast up about thirty six
hundred pounds of turkey, about a thousand pounds of potatoes,
gallons and gallons of our homemade turkey, gravy, our homemade stuffing.
It's it's a well oiled machine. At this point. We
have a lot of our staff that has been with
us for a lot of years in the back kitchen,
Mark orchestras an incredible crew that now without his leadership,
(04:34):
is now ready to kind of take the reins and
go on. And you know, it just it's a lot
of prep, but each year we learn a little bit more.
The interesting thing was during COVID, obviously we all went
to take out right that first year, we had a
crazy long line around a business and we did all
take out. Now, equally we do a lot of diyning in,
we'll serve you know, a lot of people dining in,
(04:55):
but equally but probably more, we'll do takeout, and we
a great little system. May come in ordered the front
desk in person, literally within I would say ten minutes,
you are on your way back to your home. It's
you may wait in line for a bit before you
get to us, but once you're at the desk ordering,
you'll be on your way pretty darn quick.
Speaker 2 (05:16):
It is incredibly a well oiled machine.
Speaker 3 (05:20):
You have.
Speaker 2 (05:22):
You have grills and the like in the back too,
or roasters in the back as well.
Speaker 3 (05:26):
Right, we do we do? Yes, you bet we're cooking.
You know, twenty four to seven, those last couple of days,
and you know our cooks are working hard and everybody's
on deck. I mean, it's the week that we need
everybody on the property. We have a full crew.
Speaker 2 (05:40):
Deal.
Speaker 3 (05:40):
I want to work Thanksgiving. It's a great you know,
like our kids have never had Thanksgiving. We've always been
I've always been to the restaurant. So now there. My
son Matt is not in the business in the day
to days, but he joins us every year at Thanksgiving,
and my husband Brett will be there. Katie will be there,
She'll be running the door. I'll be there kind of
just being where I need to be, kind of a
utility player. But we're all in it. And we have
(06:02):
probably about forty five people on our crew that will
that will be their full time and then a handful
of part time ERUs will join us, you know, leading
up to that day. So we're blessed that we have
the people that want to work in and we have,
you know, a recipe that really the turkey dinner dates
back to when my parents open the restaurant. Like who really,
who would be a thing? Yeah, it's on our one
(06:22):
of our the earliest venue I have has turkey on it,
and I think it was like two dollars and twenty
five cents. But it's lasted, you know, all the years.
And then you know, Huelhouser came along in twenty ten
and he stopped by and he loved our hot turkey
sandwich and you know it's an uneasual sandwich. It's really satisfying.
It's big, but it's like this kind of weather, bring
(06:43):
on the turkey, right. People want comfort food and so
we hope they'll you know, Bank Itali ran when they're
making their plans and whether you're a party of two,
five or ten, we're got limited space where reservations left,
but we have lots of room for walking. So the
people that don't have and there's a lot of us
that don't have that traditional thanks think about telling Ryan
we're here for you.
Speaker 2 (07:03):
Yeah, and you also are one of the few places
that serve a traditional Thanksgiving meal all year round.
Speaker 3 (07:10):
Every day, every day we do. Yeah. So I often
thought that people wouldn't have turkey leading up to Thanksgiving.
Very untrue. It's you know, it started about two weeks
ago and it's just our numbers are just people want
to have even though they may have it on November
twenty seven, they wanted on November fifteenth. So turkey has
been our mainstay for gosh, I think all the way
(07:33):
back to the beginning and who knew, right, And it's
become our staple and you know, we're proud of it.
I'm proud of our our group. I'm proud of our crowd.
I'm proud of our you know, the creative Burbrank that
surrounded us with love through those tough years of COVID.
That we're scary at tech and here we are and
we look forward to, you know, doing the best we
can to have another you know, good Thanksgiving for people
(07:54):
that are looking for an option other than the traditional
you know, carving them a turkey at home.
Speaker 2 (08:00):
Absolutely, And you're having people over today, aren't you.
Speaker 3 (08:03):
We are. My son got engaged a couple of weeks
ago and we were having a crowd over here in
a couple hours. So we are prepping and getting ready
and can.
Speaker 2 (08:11):
I squeeze one more segment out of you?
Speaker 3 (08:14):
Sure?
Speaker 2 (08:15):
Okay, we come back. Let's just talk quickly about sides
and things like that for people to get to that
and then how they can order. So go know where
Karen Ross from Tally Ran down the street from KFI
on Olive Avenue. The food is wonderful. A lot of
people refer to it as a diner. It's a restaurant,
but it just has that I think people use diner
(08:36):
because of the fact that it's so welcoming and neighborhoodye,
and food that sticks to your ribs. So we'll come
back and give you all the scoop. But how you
can get food there for Thanksgiving? If you don't want
to cook, that's your place to go. Go nowhere, you're.
Speaker 1 (08:51):
Listening to the Fork Report with Nil Savedra on demand
from KFI AM six.
Speaker 2 (08:56):
Forty Neil save Here. We're day to day. We just
started the show. We got the elevators down at the station,
rain all kinds of chaos. I think I'm coming down
with something as well. So switch to mostly interviews over
the phone today. But we're happy to be with you
on this rainy Saturday right now talking to my friend
(09:19):
Karen Karen Ross over there at tally Ran down the
street from the station. Just a great gem in southern
California to get an honest, wonderful, delicious meal with interesting people.
And of course they do it right for Thanksgiving too.
If you're looking to get sides, if you're looking to
get the bird roasted, if you're looking for any of
(09:40):
these things, they may They even have a couple of
reservations open as well, if you want to eat in Karen,
I know we have you just for a couple of minutes.
You have an event today. Talk about those sides and
explain to everybody what they need to do if they
want to get takeout.
Speaker 3 (09:56):
Okay, so do you want to get take out the
day of Thanksgiving? Me open at eleven am and you
want to just there might be a short line in
front of the restaurant. Our doors open. We have three
different stations doing to go order, so we can process
orders quickly. You walk into the front desk. We have
a limited menu to go specifically, so our system works
well and quick. So we're doing our Turkey dinner of
(10:19):
course that comes with yams and pumpkin pie and all
the fixings, and then at baked ham dinner, and then
along with it they want to get exercise of potatoes
or stuffing. We can do that, but we're pretty limited,
so we can kind of make the system work well. Right.
But they'll come in the front, they'll go to a station,
they'll order. They literally will walk around to the back
(10:39):
of our building and my to go team of Kenneth
and I mean Kevin and Wan just knock it out
of the park and your order will be on your way,
Brett will hand deliver it to you and you'll be
on your way. I would guess within ten to twelve minutes.
So it's a go ahead.
Speaker 2 (10:55):
Well, is this something they pre order or can they
show up day.
Speaker 3 (10:58):
Of No no pre orders, because we couldn't keep it
all together. Just show up, order in person, and literally
in under fifteen minutes, you're going to be on your
way back to where it came from home, the office,
wherever that would be. We don't sell whole trikeys that
we do, get that question. Our birds that we buy
are very large from our meat purveyor. We buy from
the largest purveyor in LA, another great family owned business.
(11:22):
But we don't do small birds, so we don't do
whole birds to go. We just do individual dinners to
go on Thanksgiving Day and they're wonderful.
Speaker 2 (11:30):
You have big fans here at the station that that's
one of the few things they look forward to working
on the holidays is knowing they're going to get that meal.
I know that you have a big day ahead of you,
celebrating an engagement, so I'll let you go off to that, Karen.
But I appreciate you taking the time, Thanks ver much. Yeah,
of course, and the website. Give the website please.
Speaker 3 (11:53):
The website is www dot Tellyran dot com.
Speaker 2 (11:58):
Excellent. Have a wonderful day, my dear, and we'll talk
again soon.
Speaker 3 (12:01):
Thanks so much, my friend. Have a happy Thanksgiving.
Speaker 2 (12:03):
Okay, happy Thanksgiving to you. Karen Ross from tally Ran
down the street there here on Olive by the station,
and really whenever handles in town, you know, when he
comes in and we go to breakfast afterwards after the show,
we go to Talli Rand. He was here last week
(12:25):
and we went and of course went to tally Ran
and we kind of have our same What does he get?
He gets a chili omelet where they put chili and
cheese on top of his omelet. Strangely enough, I know
I'm the fat guy, but I love egg white cheddar
and ham omelets. And they have great potatoes there, breakfast
(12:48):
potatoes there, and we did the Belgian waffle this time.
Holy crut, Kayla, have you ever eaten at telly Rand?
Did she run off? That's all right, I don't need
that kind of attention. I'm fine, But if you haven't
(13:08):
gotten a chance, get out there. Their open face turkey
sandwich is one of my favorites and it just the sides.
It's the only place you can get Thanksgiving year round,
one of the only places you can get Thanksgiving year
round in southern California, and it's just wonderful. So you
get a chance to do that, do that if something
happens Heaven forbid, or you just don't want to cook,
(13:31):
Like Karen said, they do individual platings, but you can
order as many as you want with the sides and
everything like that. They don't sell the whole turkeys, but
they're roasting off a bunch of birds on Thanksgiving Day
and it really is a great way to enjoy the
holiday if you don't want to cook, all right, much
more to get to the folks from Serving Spoon, I
(13:52):
think are going to join us next. It's at another
great established place that you got to know about in
the Southland. So go where this is KFI heard everywhere
on the iHeartRadio app. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
(14:13):
demand on the iHeartRadio app.
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (00:07):
Happy Saturday to you, Rainy one. Indeed, you are listening
to the Fork Report. We basically just celebrate food every Saturday.
Celebrate food, the people that make it, the culture behind it.
And I'm always happy to be with you. Who am I? Oh,
I'm so glad you asked. I'm your friendly neighborhood Fork
Reporter Nil Savedra. How do you do all right? So
(00:31):
every year we talk about Thanksgiving. Of course, that's kind
of our big day when it comes to food and baking,
the holidays all the way around. And one of the
places that we've had a great relationship with for all
these years has been Tally Ran down the street from
the station in Burbank, and it's been around for a
long time, family owned, and you know, I'm a sucker
(00:52):
for that. I just love when things continue to have
the spirit of connectivity and love and focus that you
get from family owned places like that. The food is
wonderful handle and I just had breakfast there the other day.
And the station we often will send their wonderful plates
(01:13):
for Thanksgiving to the people that are working here at
the station on Thanksgiving as well. So without further ado,
I want to bring back to the program Karen Ross,
owner and wonderful human being and her own right there
at Tallyrand. Karen, how are you.
Speaker 3 (01:28):
I'm good. Now that's quite an entrance. Thank you so much.
You're very gracious. I'm good.
Speaker 2 (01:33):
Oh, we love you. You're so kind and I always
like seeing your smiling face. And you and your husband
were so kind. We're at Handle and I were having
breakfast and the waitress came over and she said, I
got some good news. You guys aren't paying, which was unnecessary,
but very very much.
Speaker 3 (01:52):
You're a dear friend. You're a dear friend to tally Rand.
You've been with us for a long time. You helped
us celebrate our sixtieth anniversary. You know, we love you
and love all people. KFI. I'm just grateful to be
part of the Burvery community.
Speaker 2 (02:05):
You know what's funny, I've been going there for a
bazillion years. I've had so many different things on the menu.
I think it was the first time I had one
year waffles.
Speaker 3 (02:13):
Holy well, oh my good old waffle, you know, yeah,
oh my gosh, Handle and I bit into it.
Speaker 2 (02:21):
We're like, what, how come we don't have this? All
the time I thought about it, I think I dreamed
that night of it. AnyWho, let's talk Thanksgiving. Tell everybody
a little bit about telling Rand if they don't know
a tiny bit of its history, and then let's talk
okay literally turkey, Okay.
Speaker 3 (02:39):
Well, my parents, Allan Doors Thomas open Tally ran in
nineteen fifty nine. They were a very young couple and
both came from parents who had restaurants in Saint Cloud,
Minnesota and Detroit, Michigan. They landed in Burbank and opened
a small little diner and it was literally one room
and a counter, and then through the years they expanded.
(02:59):
We've had a lot of family that's worked there through
the years. We have my brother Mark Thomas, who just
retired this year. He spent fifty two years at the restaurant.
I partnered with him for thirty eight of those years.
And we have a heck of a crew that's been
with us. You know, our bartender, Benji just retired. He
was with us forty seven years. Quite amazing, and so
(03:21):
now we're kind of transitioning a bit. My daughter Katie
just joined me into the business. She joined me in July.
And the full circle moment in that is that I
was twenty six years old when I came in the
family business. So kind of a cool experience that we're
having right at the moment working it together, very special,
and we're gearing out for you know, another hopefully great
(03:44):
Thanksgiving Day and we look forward to serving up a
lot of turkey.
Speaker 2 (03:48):
On many occasions, I've been the one to you know,
volunteer to go pick up for the crew on Thanksgiving
and seeing what it's like there and holy smokes, how
many how many turkeys? How many dishes? How many people
are you serving inside and takeout? On Thanksgiving Day?
Speaker 3 (04:11):
Well, we're probably going to roast up about thirty six
hundred pounds of turkey, about a thousand pounds of potatoes,
gallons and gallons of our homemade turkey, gravy, our homemade stuffing.
It's it's a well oiled machine. At this point. We
have a lot of our staff that has been with
us for a lot of years in the back kitchen,
Mark orchestras an incredible crew that now without his leadership,
(04:34):
is now ready to kind of take the reins and
go on. And you know, it just it's a lot
of prep, but each year we learn a little bit more.
The interesting thing was during COVID, obviously we all went
to take out right that first year, we had a
crazy long line around a business and we did all
take out. Now, equally we do a lot of diyning in,
we'll serve you know, a lot of people dining in,
(04:55):
but equally but probably more, we'll do takeout, and we
a great little system. May come in ordered the front
desk in person, literally within I would say ten minutes,
you are on your way back to your home. It's
you may wait in line for a bit before you
get to us, but once you're at the desk ordering,
you'll be on your way pretty darn quick.
Speaker 2 (05:16):
It is incredibly a well oiled machine.
Speaker 3 (05:20):
You have.
Speaker 2 (05:22):
You have grills and the like in the back too,
or roasters in the back as well.
Speaker 3 (05:26):
Right, we do we do? Yes, you bet we're cooking.
You know, twenty four to seven, those last couple of days,
and you know our cooks are working hard and everybody's
on deck. I mean, it's the week that we need
everybody on the property. We have a full crew.
Speaker 2 (05:40):
Deal.
Speaker 3 (05:40):
I want to work Thanksgiving. It's a great you know,
like our kids have never had Thanksgiving. We've always been
I've always been to the restaurant. So now there. My
son Matt is not in the business in the day
to days, but he joins us every year at Thanksgiving,
and my husband Brett will be there. Katie will be there,
She'll be running the door. I'll be there kind of
just being where I need to be, kind of a
utility player. But we're all in it. And we have
(06:02):
probably about forty five people on our crew that will
that will be their full time and then a handful
of part time ERUs will join us, you know, leading
up to that day. So we're blessed that we have
the people that want to work in and we have,
you know, a recipe that really the turkey dinner dates
back to when my parents open the restaurant. Like who really,
who would be a thing? Yeah, it's on our one
(06:22):
of our the earliest venue I have has turkey on it,
and I think it was like two dollars and twenty
five cents. But it's lasted, you know, all the years.
And then you know, Huelhouser came along in twenty ten
and he stopped by and he loved our hot turkey
sandwich and you know it's an uneasual sandwich. It's really satisfying.
It's big, but it's like this kind of weather, bring
(06:43):
on the turkey, right. People want comfort food and so
we hope they'll you know, Bank Itali ran when they're
making their plans and whether you're a party of two,
five or ten, we're got limited space where reservations left,
but we have lots of room for walking. So the
people that don't have and there's a lot of us
that don't have that traditional thanks think about telling Ryan
we're here for you.
Speaker 2 (07:03):
Yeah, and you also are one of the few places
that serve a traditional Thanksgiving meal all year round.
Speaker 3 (07:10):
Every day, every day we do. Yeah. So I often
thought that people wouldn't have turkey leading up to Thanksgiving.
Very untrue. It's you know, it started about two weeks
ago and it's just our numbers are just people want
to have even though they may have it on November
twenty seven, they wanted on November fifteenth. So turkey has
been our mainstay for gosh, I think all the way
(07:33):
back to the beginning and who knew, right, And it's
become our staple and you know, we're proud of it.
I'm proud of our our group. I'm proud of our crowd.
I'm proud of our you know, the creative Burbrank that
surrounded us with love through those tough years of COVID.
That we're scary at tech and here we are and
we look forward to, you know, doing the best we
can to have another you know, good Thanksgiving for people
(07:54):
that are looking for an option other than the traditional
you know, carving them a turkey at home.
Speaker 2 (08:00):
Absolutely, And you're having people over today, aren't you.
Speaker 3 (08:03):
We are. My son got engaged a couple of weeks
ago and we were having a crowd over here in
a couple hours. So we are prepping and getting ready
and can.
Speaker 2 (08:11):
I squeeze one more segment out of you?
Speaker 3 (08:14):
Sure?
Speaker 2 (08:15):
Okay, we come back. Let's just talk quickly about sides
and things like that for people to get to that
and then how they can order. So go know where
Karen Ross from Tally Ran down the street from KFI
on Olive Avenue. The food is wonderful. A lot of
people refer to it as a diner. It's a restaurant,
but it just has that I think people use diner
(08:36):
because of the fact that it's so welcoming and neighborhoodye,
and food that sticks to your ribs. So we'll come
back and give you all the scoop. But how you
can get food there for Thanksgiving? If you don't want
to cook, that's your place to go. Go nowhere, you're.
Speaker 1 (08:51):
Listening to the Fork Report with Nil Savedra on demand
from KFI AM six.
Speaker 2 (08:56):
Forty Neil save Here. We're day to day. We just
started the show. We got the elevators down at the station,
rain all kinds of chaos. I think I'm coming down
with something as well. So switch to mostly interviews over
the phone today. But we're happy to be with you
on this rainy Saturday right now talking to my friend
(09:19):
Karen Karen Ross over there at tally Ran down the
street from the station. Just a great gem in southern
California to get an honest, wonderful, delicious meal with interesting people.
And of course they do it right for Thanksgiving too.
If you're looking to get sides, if you're looking to
get the bird roasted, if you're looking for any of
(09:40):
these things, they may They even have a couple of
reservations open as well, if you want to eat in Karen,
I know we have you just for a couple of minutes.
You have an event today. Talk about those sides and
explain to everybody what they need to do if they
want to get takeout.
Speaker 3 (09:56):
Okay, so do you want to get take out the
day of Thanksgiving? Me open at eleven am and you
want to just there might be a short line in
front of the restaurant. Our doors open. We have three
different stations doing to go order, so we can process
orders quickly. You walk into the front desk. We have
a limited menu to go specifically, so our system works
well and quick. So we're doing our Turkey dinner of
(10:19):
course that comes with yams and pumpkin pie and all
the fixings, and then at baked ham dinner, and then
along with it they want to get exercise of potatoes
or stuffing. We can do that, but we're pretty limited,
so we can kind of make the system work well. Right.
But they'll come in the front, they'll go to a station,
they'll order. They literally will walk around to the back
(10:39):
of our building and my to go team of Kenneth
and I mean Kevin and Wan just knock it out
of the park and your order will be on your way,
Brett will hand deliver it to you and you'll be
on your way. I would guess within ten to twelve minutes.
So it's a go ahead.
Speaker 2 (10:55):
Well, is this something they pre order or can they
show up day.
Speaker 3 (10:58):
Of No no pre orders, because we couldn't keep it
all together. Just show up, order in person, and literally
in under fifteen minutes, you're going to be on your
way back to where it came from home, the office,
wherever that would be. We don't sell whole trikeys that
we do, get that question. Our birds that we buy
are very large from our meat purveyor. We buy from
the largest purveyor in LA, another great family owned business.
(11:22):
But we don't do small birds, so we don't do
whole birds to go. We just do individual dinners to
go on Thanksgiving Day and they're wonderful.
Speaker 2 (11:30):
You have big fans here at the station that that's
one of the few things they look forward to working
on the holidays is knowing they're going to get that meal.
I know that you have a big day ahead of you,
celebrating an engagement, so I'll let you go off to that, Karen.
But I appreciate you taking the time, Thanks ver much. Yeah,
of course, and the website. Give the website please.
Speaker 3 (11:53):
The website is www dot Tellyran dot com.
Speaker 2 (11:58):
Excellent. Have a wonderful day, my dear, and we'll talk
again soon.
Speaker 3 (12:01):
Thanks so much, my friend. Have a happy Thanksgiving.
Speaker 2 (12:03):
Okay, happy Thanksgiving to you. Karen Ross from tally Ran
down the street there here on Olive by the station,
and really whenever handles in town, you know, when he
comes in and we go to breakfast afterwards after the show,
we go to Talli Rand. He was here last week
(12:25):
and we went and of course went to tally Ran
and we kind of have our same What does he get?
He gets a chili omelet where they put chili and
cheese on top of his omelet. Strangely enough, I know
I'm the fat guy, but I love egg white cheddar
and ham omelets. And they have great potatoes there, breakfast
(12:48):
potatoes there, and we did the Belgian waffle this time.
Holy crut, Kayla, have you ever eaten at telly Rand?
Did she run off? That's all right, I don't need
that kind of attention. I'm fine, But if you haven't
(13:08):
gotten a chance, get out there. Their open face turkey
sandwich is one of my favorites and it just the sides.
It's the only place you can get Thanksgiving year round,
one of the only places you can get Thanksgiving year
round in southern California, and it's just wonderful. So you
get a chance to do that, do that if something
happens Heaven forbid, or you just don't want to cook,
(13:31):
Like Karen said, they do individual platings, but you can
order as many as you want with the sides and
everything like that. They don't sell the whole turkeys, but
they're roasting off a bunch of birds on Thanksgiving Day
and it really is a great way to enjoy the
holiday if you don't want to cook, all right, much
more to get to the folks from Serving Spoon, I
(13:52):
think are going to join us next. It's at another
great established place that you got to know about in
the Southland. So go where this is KFI heard everywhere
on the iHeartRadio app. You've been listening to the Fork Report.
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
(14:13):
demand on the iHeartRadio app.
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