April 12, 2025 • 10 mins
Buns N Roses is a full experiences, blending, bold flavors with an electric vibe straight from the world of music. Chef Adriano a culinary mastermind. Take a listen!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
My guess is Chef Dreno.
Speaker 2 (00:01):
You know that gives me a real vote of confidence
towards towards eating your food with Draino gonna clean me out.
Last name, Costa Es Costo is your my con brother.
Get up on that ye check check.
Speaker 1 (00:13):
Check? What's up, Neil? How you doing? So?
Speaker 2 (00:16):
The name of your place is Buns and Roses, which
I love. And you came up when I was out
at Fanny's to be in March before the Oscars, and
you you said, hey, I've been listening to the show.
I've got this place. I do it different. You obviously
has to have a great vibe. Everything about you is
a little different. But tell us a little bit about
(00:42):
your your joint and Buns and Roses and how it
came about and what you're trying to do.
Speaker 1 (00:46):
Absolutely, so, Buns.
Speaker 3 (00:49):
And Roses is literally me wrapped up in a box, Okay,
because I'm a musician and I came from music, so
I wanted to put music and food together.
Speaker 1 (01:00):
When I was young, right, my mom was like, hey,
if you want to eat, you better learn how to cook.
Speaker 3 (01:05):
So the only book in the house was a Todd
English cookbook, Super Fine Dining Cookbook, oh my yo, I
don't know what I'm doing. I'm going to the store buying
lobster and cab yard and it's like scallops and I'm
spending three four hundred dollars a day on and my
Mom's like, what's going on? I gave you my credit
card to go buy a stake at the store and
you come back with all this And I didn't know anyway.
(01:26):
So I started to get into food, get into food.
I got really good. It was kind of like a
It was just kind of it was a side to
my music, because music was everything for me. I signed
a record, I signed the Capitol Records with my band Wow,
and I just needed, you know, I really had this
slight passion for this.
Speaker 1 (01:43):
I was like, yea, I'm pretty good at this.
Speaker 3 (01:45):
Now I had a kid, and so I had to
make some money, some real money because rock and roll
doesn't make any money, as we all know.
Speaker 1 (01:50):
You know what I'm saying.
Speaker 3 (01:51):
So I really started to take food series and I
got really good at it. Accidentally, it was like I'm
doing it. I'm like, yo, check this ound. My Instagram
blows up. People are like, yo, my god. I make
it from Lion Cook to you know, I'm saying head chef,
to executive chef, to corporate chef, to banquet chef.
Speaker 1 (02:08):
If y'a I'm sure, etcetera. We're not gonna go through
my resume, but anyway I do.
Speaker 3 (02:11):
All these crazy I'm like, I'm becoming like this crazy chef.
Speaker 1 (02:15):
So I was like, I want I A. I have
this idea to do Buns and Roses. What's buns and roses?
This is my record. This is my record sleeve and
inside are my songs. So you're looking at Draino in
a box, which also doesn't sound amphasizing.
Speaker 3 (02:32):
But my real name is Adriano. Everybody out there you
know what I'm saying. I have a real Italian name too.
Speaker 2 (02:39):
But I'm looking at this and what you're talking about
is the packaging and the vibe and the energy that
comes the second you see anything with the logo or
the branding on it, right it speaks about you. And
right now we're talking with chef Dreno Costa. He is
from Buns and Roses. He's brought these beautiful box is.
(03:00):
You know, I have background in marketing, so I love
great marketing.
Speaker 1 (03:06):
Where you located? How can people find you? First? Of all.
Speaker 3 (03:09):
Yeah, I mean you could find me eighty six hundred
West Pico Boulevard. We're on the corner of Holt and Pico,
which is like Losienega Pico and you can find us
on Instagram.
Speaker 1 (03:19):
Buns and roses La. What the hell is this? There
we go? That is here we go? This is what
I came for.
Speaker 2 (03:29):
That is not a burger. That is a whole animal
with a bun on it.
Speaker 1 (03:36):
What is this? You must have the two ribbon dye la? Yes,
right now, I think so. Holy smokes.
Speaker 3 (03:44):
So my burgers are themed and we're punning on all
of my favorite groups. The ribbon dye in LA is
short rib on the bone on top of wagou patty, smoke, cheddar, bacon,
jab and Calabria and chili.
Speaker 1 (04:00):
Is a four hundred dollars burger? Oh my godeventy wow.
Do you just pull the bone out of that thing?
Pull the bone out, pull the bone out like a grenade? Neil.
Oh my god.
Speaker 2 (04:13):
I have seen and I have judged many burger contests,
and wow, that just slid right out.
Speaker 1 (04:22):
There's no joke, man, You're not joking. Look at that.
Speaker 2 (04:25):
Brian, I got Brian Olsen, the CEO of the bug
Man hanging out as.
Speaker 1 (04:29):
My guest taste. Ever seen anything like that? Come on,
come on look at that? Okay?
Speaker 2 (04:34):
And then what do we have over here? Because I'm
I'm now I'm intrigued.
Speaker 1 (04:38):
Okay, I see ooh that smells great, thank you.
Speaker 2 (04:42):
There's bacon, there's eggs. So that's the Beefie Boys, Beefy Boy.
Speaker 1 (04:47):
So what what you want? What you want?
Speaker 2 (04:50):
So all of these obviously tie into your love of
music and absolu.
Speaker 1 (04:55):
That is uh okay.
Speaker 2 (04:57):
This is another one of those rid ones, which is
like the stones I'm grabbing, okay. And this one, well
that looks like brought on you.
Speaker 1 (05:07):
That's that's the Truff McKagan. We gotta have a guns
and roses one.
Speaker 3 (05:10):
Oh my gosh, seriously, Faith, Faith, what do you think
about the Truff?
Speaker 1 (05:16):
The Truff mcgaggan.
Speaker 4 (05:17):
It's one of my favorite burgers personally.
Speaker 1 (05:19):
I love Truff burgers. Oh man.
Speaker 3 (05:21):
So Faith, Faith is my my Faithful, she's my she's runner.
Speaker 1 (05:26):
She's my taster, she's my p my pa. You know
what I'm saying. She's everything for me.
Speaker 3 (05:31):
So Faith came down to hang out with us to today,
and she's going to tell you about the truff mcgaggan.
Speaker 1 (05:35):
I will tell you that these are sexy looking burgers.
I'm going to get it. I love that there's a
glove in this too. Okay, so the gloves ready. The
gloves are called grub gloves, I see.
Speaker 3 (05:48):
Okay, because it cannot patent black gloves, it's already been patent.
Speaker 1 (05:54):
But the idea is that you can get closer to
the food without getting dirty.
Speaker 3 (05:57):
Wow, So everybody gets everybody gets a setup gloves with
their with their dinner.
Speaker 1 (06:01):
Oh my god, on the gloves and get to it.
That is insane.
Speaker 2 (06:04):
So Faith you you are the editor to his writing?
Speaker 1 (06:10):
You are he do? You? Do? You ever go not
something's off.
Speaker 4 (06:13):
Or based off the burgers I have had, I don't
think there's ever anything that I've ever had to change
about it. But one thing I can say is that
sometimes something needs a little bit of hit here, a
little bit of that there. I'm not afraid to tell him.
But from what I've tried, everything's perfect.
Speaker 2 (06:28):
Oh my gosh, Brian, you gotta get in.
Speaker 1 (06:32):
Okay. So the Rack Sabbath, where's that one? The Rack
Sabbath is here? Bro this when I hear this is pickles.
It's wait, why am I starting with pickles? It's uh,
it's uh. It's a uh. It's a bourbon.
Speaker 3 (06:45):
Barbecue sauce on top of a three bone pork rib Careful,
there's bones in there.
Speaker 1 (06:49):
We keep the bones in.
Speaker 3 (06:50):
These are di i y burgers like d y punk
rock broka on top of a wagoo patty with American cheese.
Shut up, I'm trying to you. I'm trying to let
everybody know. This is buns and roses. Just that rib
alone is outstanding.
Speaker 1 (07:07):
Right, Hey, what do you think? Bug man? Absolutely the
best thing I've ever tasted.
Speaker 3 (07:15):
The Bugman is gonna go fighting bugs right now with
with a full stomach of ho. That's the two ribbon
die in l a two ribbon dye, two ribbon dye
and said it to live and die.
Speaker 1 (07:28):
Okay, so oh that's ridiculous, Thank you, thank you.
Speaker 2 (07:34):
No I took a big bike because I had to
dislocate my jaw.
Speaker 1 (07:41):
You get it around, Okay.
Speaker 2 (07:44):
So I love you vibe energy and the fun puns
and everything. Yeah, but that means crap if the food
is junk.
Speaker 1 (07:54):
If the food is junk, right, that patty on itself
is I love it. Thanks.
Speaker 2 (08:02):
Uh, it's not too packed, so it comes apart and
it's nice. But it's packed enough to be a bird patty,
but not so much that you're packing all of that
great flavor out and making it dense. Right that up
against the rib the cheese that you chose. The ratios
are on point, even though they're grandiose.
Speaker 1 (08:24):
I get it, they're supposed to be big. Yeah, it's
a meal, but that is not a that's a meal
for four. It's a meal. Yeah, that's a you gotta
you got a.
Speaker 2 (08:32):
Three bone rib on that a three bone rib on
that one and the other one has a femur and
shout out.
Speaker 3 (08:41):
To Marina from Capital Meats, because wow.
Speaker 1 (08:45):
That's outstanding.
Speaker 2 (08:47):
Those are not only super fun, yeah, they are sexy
and approachable. I mean that you look at the go
I want to eat that right, But they're delicious.
Speaker 3 (08:56):
Just trying to bring I want everybody to know, listen,
don't be afraid to come try something different.
Speaker 1 (09:02):
And I didn't mean to rhyme.
Speaker 3 (09:03):
The truth is, you know these are these are different burgers.
This is this is come for the experience. You're gonna
come experience of just a phenomenal dope burger.
Speaker 1 (09:12):
You know this is like something you're like, yo, I
love that. That was crazy. Let's go to Buns of
Roses and eat. So I'm looking right now.
Speaker 2 (09:21):
Yeah, okay, so the rib and Die in LA is
a thirty seven dollars burger, correct, And I will tell
you that it is worth every penny.
Speaker 1 (09:34):
Thank you absolutely.
Speaker 2 (09:35):
I mean that is that is something fun because you
could share that too, for sure, of course. Yeah. But wow,
Chili idle uh this this smash mouth. Yeah, so somebody
was tell me, okay, you got you know, you know,
you got burgers for twelve bucks too, You've got you
(09:56):
got them all over.
Speaker 3 (09:57):
Those I got, you know, I've got I've got approachable burgers.
You wanted to aproachable bird. You still want to come
from an experience, but.
Speaker 1 (10:01):
You don't want something like, oh my god, I just
ate the whole cow. Come get a cheesy yeah, come
get it to the idol. Yeah.
Speaker 2 (10:08):
And you go and you have those and then you
get one big one for the table to try out.
So that's are different and for your gram that's right. Hey,
what a pleasure man. Thanks for coming in. This is
this is really delicious and I love the fact that
your passion is in the food and they're really fun.
I can't wait to dig in to the remainders as
well at Buns and roses La. Buns and roses Now,
(10:30):
I want to tell you want to check them out,
you can go to see them online. You buns n
the letter n Rosesla dot com, Buns and roses la
dot com and check them out.
Speaker 1 (10:48):
Yeah.
Speaker 2 (10:48):
Absolutely, yo. Thanks Brian, No, thanks you chef. I appreciate
you coming in faith. It was nice to meet you
as well. Just fantastic
My guess is Chef Dreno.
Speaker 2 (00:01):
You know that gives me a real vote of confidence
towards towards eating your food with Draino gonna clean me out.
Last name, Costa Es Costo is your my con brother.
Get up on that ye check check.
Speaker 1 (00:13):
Check? What's up, Neil? How you doing? So?
Speaker 2 (00:16):
The name of your place is Buns and Roses, which
I love. And you came up when I was out
at Fanny's to be in March before the Oscars, and
you you said, hey, I've been listening to the show.
I've got this place. I do it different. You obviously
has to have a great vibe. Everything about you is
a little different. But tell us a little bit about
(00:42):
your your joint and Buns and Roses and how it
came about and what you're trying to do.
Speaker 1 (00:46):
Absolutely, so, Buns.
Speaker 3 (00:49):
And Roses is literally me wrapped up in a box, Okay,
because I'm a musician and I came from music, so
I wanted to put music and food together.
Speaker 1 (01:00):
When I was young, right, my mom was like, hey,
if you want to eat, you better learn how to cook.
Speaker 3 (01:05):
So the only book in the house was a Todd
English cookbook, Super Fine Dining Cookbook, oh my yo, I
don't know what I'm doing. I'm going to the store buying
lobster and cab yard and it's like scallops and I'm
spending three four hundred dollars a day on and my
Mom's like, what's going on? I gave you my credit
card to go buy a stake at the store and
you come back with all this And I didn't know anyway.
(01:26):
So I started to get into food, get into food.
I got really good. It was kind of like a
It was just kind of it was a side to
my music, because music was everything for me. I signed
a record, I signed the Capitol Records with my band Wow,
and I just needed, you know, I really had this
slight passion for this.
Speaker 1 (01:43):
I was like, yea, I'm pretty good at this.
Speaker 3 (01:45):
Now I had a kid, and so I had to
make some money, some real money because rock and roll
doesn't make any money, as we all know.
Speaker 1 (01:50):
You know what I'm saying.
Speaker 3 (01:51):
So I really started to take food series and I
got really good at it. Accidentally, it was like I'm
doing it. I'm like, yo, check this ound. My Instagram
blows up. People are like, yo, my god. I make
it from Lion Cook to you know, I'm saying head chef,
to executive chef, to corporate chef, to banquet chef.
Speaker 1 (02:08):
If y'a I'm sure, etcetera. We're not gonna go through
my resume, but anyway I do.
Speaker 3 (02:11):
All these crazy I'm like, I'm becoming like this crazy chef.
Speaker 1 (02:15):
So I was like, I want I A. I have
this idea to do Buns and Roses. What's buns and roses?
This is my record. This is my record sleeve and
inside are my songs. So you're looking at Draino in
a box, which also doesn't sound amphasizing.
Speaker 3 (02:32):
But my real name is Adriano. Everybody out there you
know what I'm saying. I have a real Italian name too.
Speaker 2 (02:39):
But I'm looking at this and what you're talking about
is the packaging and the vibe and the energy that
comes the second you see anything with the logo or
the branding on it, right it speaks about you. And
right now we're talking with chef Dreno Costa. He is
from Buns and Roses. He's brought these beautiful box is.
(03:00):
You know, I have background in marketing, so I love
great marketing.
Speaker 1 (03:06):
Where you located? How can people find you? First? Of all.
Speaker 3 (03:09):
Yeah, I mean you could find me eighty six hundred
West Pico Boulevard. We're on the corner of Holt and Pico,
which is like Losienega Pico and you can find us
on Instagram.
Speaker 1 (03:19):
Buns and roses La. What the hell is this? There
we go? That is here we go? This is what
I came for.
Speaker 2 (03:29):
That is not a burger. That is a whole animal
with a bun on it.
Speaker 1 (03:36):
What is this? You must have the two ribbon dye la? Yes,
right now, I think so. Holy smokes.
Speaker 3 (03:44):
So my burgers are themed and we're punning on all
of my favorite groups. The ribbon dye in LA is
short rib on the bone on top of wagou patty, smoke, cheddar, bacon,
jab and Calabria and chili.
Speaker 1 (04:00):
Is a four hundred dollars burger? Oh my godeventy wow.
Do you just pull the bone out of that thing?
Pull the bone out, pull the bone out like a grenade? Neil.
Oh my god.
Speaker 2 (04:13):
I have seen and I have judged many burger contests,
and wow, that just slid right out.
Speaker 1 (04:22):
There's no joke, man, You're not joking. Look at that.
Speaker 2 (04:25):
Brian, I got Brian Olsen, the CEO of the bug
Man hanging out as.
Speaker 1 (04:29):
My guest taste. Ever seen anything like that? Come on,
come on look at that? Okay?
Speaker 2 (04:34):
And then what do we have over here? Because I'm
I'm now I'm intrigued.
Speaker 1 (04:38):
Okay, I see ooh that smells great, thank you.
Speaker 2 (04:42):
There's bacon, there's eggs. So that's the Beefie Boys, Beefy Boy.
Speaker 1 (04:47):
So what what you want? What you want?
Speaker 2 (04:50):
So all of these obviously tie into your love of
music and absolu.
Speaker 1 (04:55):
That is uh okay.
Speaker 2 (04:57):
This is another one of those rid ones, which is
like the stones I'm grabbing, okay. And this one, well
that looks like brought on you.
Speaker 1 (05:07):
That's that's the Truff McKagan. We gotta have a guns
and roses one.
Speaker 3 (05:10):
Oh my gosh, seriously, Faith, Faith, what do you think
about the Truff?
Speaker 1 (05:16):
The Truff mcgaggan.
Speaker 4 (05:17):
It's one of my favorite burgers personally.
Speaker 1 (05:19):
I love Truff burgers. Oh man.
Speaker 3 (05:21):
So Faith, Faith is my my Faithful, she's my she's runner.
Speaker 1 (05:26):
She's my taster, she's my p my pa. You know
what I'm saying. She's everything for me.
Speaker 3 (05:31):
So Faith came down to hang out with us to today,
and she's going to tell you about the truff mcgaggan.
Speaker 1 (05:35):
I will tell you that these are sexy looking burgers.
I'm going to get it. I love that there's a
glove in this too. Okay, so the gloves ready. The
gloves are called grub gloves, I see.
Speaker 3 (05:48):
Okay, because it cannot patent black gloves, it's already been patent.
Speaker 1 (05:54):
But the idea is that you can get closer to
the food without getting dirty.
Speaker 3 (05:57):
Wow, So everybody gets everybody gets a setup gloves with
their with their dinner.
Speaker 1 (06:01):
Oh my god, on the gloves and get to it.
That is insane.
Speaker 2 (06:04):
So Faith you you are the editor to his writing?
Speaker 1 (06:10):
You are he do? You? Do? You ever go not
something's off.
Speaker 4 (06:13):
Or based off the burgers I have had, I don't
think there's ever anything that I've ever had to change
about it. But one thing I can say is that
sometimes something needs a little bit of hit here, a
little bit of that there. I'm not afraid to tell him.
But from what I've tried, everything's perfect.
Speaker 2 (06:28):
Oh my gosh, Brian, you gotta get in.
Speaker 1 (06:32):
Okay. So the Rack Sabbath, where's that one? The Rack
Sabbath is here? Bro this when I hear this is pickles.
It's wait, why am I starting with pickles? It's uh,
it's uh. It's a uh. It's a bourbon.
Speaker 3 (06:45):
Barbecue sauce on top of a three bone pork rib Careful,
there's bones in there.
Speaker 1 (06:49):
We keep the bones in.
Speaker 3 (06:50):
These are di i y burgers like d y punk
rock broka on top of a wagoo patty with American cheese.
Shut up, I'm trying to you. I'm trying to let
everybody know. This is buns and roses. Just that rib
alone is outstanding.
Speaker 1 (07:07):
Right, Hey, what do you think? Bug man? Absolutely the
best thing I've ever tasted.
Speaker 3 (07:15):
The Bugman is gonna go fighting bugs right now with
with a full stomach of ho. That's the two ribbon
die in l a two ribbon dye, two ribbon dye
and said it to live and die.
Speaker 1 (07:28):
Okay, so oh that's ridiculous, Thank you, thank you.
Speaker 2 (07:34):
No I took a big bike because I had to
dislocate my jaw.
Speaker 1 (07:41):
You get it around, Okay.
Speaker 2 (07:44):
So I love you vibe energy and the fun puns
and everything. Yeah, but that means crap if the food
is junk.
Speaker 1 (07:54):
If the food is junk, right, that patty on itself
is I love it. Thanks.
Speaker 2 (08:02):
Uh, it's not too packed, so it comes apart and
it's nice. But it's packed enough to be a bird patty,
but not so much that you're packing all of that
great flavor out and making it dense. Right that up
against the rib the cheese that you chose. The ratios
are on point, even though they're grandiose.
Speaker 1 (08:24):
I get it, they're supposed to be big. Yeah, it's
a meal, but that is not a that's a meal
for four. It's a meal. Yeah, that's a you gotta
you got a.
Speaker 2 (08:32):
Three bone rib on that a three bone rib on
that one and the other one has a femur and
shout out.
Speaker 3 (08:41):
To Marina from Capital Meats, because wow.
Speaker 1 (08:45):
That's outstanding.
Speaker 2 (08:47):
Those are not only super fun, yeah, they are sexy
and approachable. I mean that you look at the go
I want to eat that right, But they're delicious.
Speaker 3 (08:56):
Just trying to bring I want everybody to know, listen,
don't be afraid to come try something different.
Speaker 1 (09:02):
And I didn't mean to rhyme.
Speaker 3 (09:03):
The truth is, you know these are these are different burgers.
This is this is come for the experience. You're gonna
come experience of just a phenomenal dope burger.
Speaker 1 (09:12):
You know this is like something you're like, yo, I
love that. That was crazy. Let's go to Buns of
Roses and eat. So I'm looking right now.
Speaker 2 (09:21):
Yeah, okay, so the rib and Die in LA is
a thirty seven dollars burger, correct, And I will tell
you that it is worth every penny.
Speaker 1 (09:34):
Thank you absolutely.
Speaker 2 (09:35):
I mean that is that is something fun because you
could share that too, for sure, of course. Yeah. But wow,
Chili idle uh this this smash mouth. Yeah, so somebody
was tell me, okay, you got you know, you know,
you got burgers for twelve bucks too, You've got you
(09:56):
got them all over.
Speaker 3 (09:57):
Those I got, you know, I've got I've got approachable burgers.
You wanted to aproachable bird. You still want to come
from an experience, but.
Speaker 1 (10:01):
You don't want something like, oh my god, I just
ate the whole cow. Come get a cheesy yeah, come
get it to the idol. Yeah.
Speaker 2 (10:08):
And you go and you have those and then you
get one big one for the table to try out.
So that's are different and for your gram that's right. Hey,
what a pleasure man. Thanks for coming in. This is
this is really delicious and I love the fact that
your passion is in the food and they're really fun.
I can't wait to dig in to the remainders as
well at Buns and roses La. Buns and roses Now,
(10:30):
I want to tell you want to check them out,
you can go to see them online. You buns n
the letter n Rosesla dot com, Buns and roses la
dot com and check them out.
Speaker 1 (10:48):
Yeah.
Speaker 2 (10:48):
Absolutely, yo. Thanks Brian, No, thanks you chef. I appreciate
you coming in faith. It was nice to meet you
as well. Just fantastic
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