May 3, 2025 • 20 mins
Cinco De Mayo, Mexican Mother's Day, and American Mother's Day all should be celebrated at Descanso! Their new location in LA on Wilshire is worth a visit! Descanso Restaurant delivers a unique Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest.
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Episode Transcript
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Speaker 1 (00:00):
Rob Ariano from Desconso Restaurant in Coasta Mesa and newly
out here in Los Angeles on Wiltshire in the Miracle
Mile area that's still considered the Miracle Mile area, isn't it.
Speaker 2 (00:15):
Rob Absolutely, Yeah, we're in the heart of it.
Speaker 3 (00:19):
Yeah, that's what I thought.
Speaker 1 (00:20):
I'm like going because it's right right there by the
tar pits, and yeah, it's a beautiful location. Why don't
you start off with that for a second. I know
you've been on the show many times, one of our
favorite guests, and I love the food there and the vibe. Obviously,
otherwise I wouldn't be talking about it. But tell everybody
about the you know, Coast to Mesa we've we've talked
(00:43):
about many times, but Los Angeles is newer. Talk about
the vibe and the experience for people to go out
to the Los Angeles location.
Speaker 2 (00:52):
Yeah, of course, so as you know, I mean, we've
been around in Coast to Mesa for six years with
our initial property there and this location here on Wheelshair
is really our flagship location and it's such a obviously
great area, but it's nine thousand square feet. We've really
taken you know, what We've developed and learned and done
(01:14):
in Costa Mesa and really enhanced all of those main
elements in our build out here. And we built a
huge vaulted back bar in the middle of a thirty
foot ceiling room. And we have planted grills where we
cook at your table, you know, throughout the restaurant as
(01:36):
well as standard dining. We have our taco bar where
our takeato chefs are preparing all our tacos right there
in the open room. You can see them make the
fresh tortilla of them. The comal. It's an open kitchen.
You know. We're all about creating a really sort of
you know, a street style vibe with our you know,
(02:00):
elevated service and environment all collectively bringing you discuss concept
and I couldn't we have to bring on Wheelshir. It's
such a just a great area. We're literally thrown's throw
from the Brave tarpets. I could throw a rock and
hit the tar from where we're at and.
Speaker 3 (02:19):
Uh, yeah, don't don't do that, man, Don't be throwing
rocks at.
Speaker 2 (02:25):
The tar pet.
Speaker 1 (02:26):
Okay, absolutely, people know you're not throwing rocks.
Speaker 2 (02:34):
No, definitely, definitely not.
Speaker 1 (02:38):
It's a beautiful location. It's brick on the outside. Uh
it's you know, well appointed, but it's got a great vibe.
And there's the sociability of hanging out at that plancha
and having uh food cooked right in front of you,
you know, girls night out, guys night out, family time, whatever,
(03:00):
going out for great cocktails, all of those things. It
screams at Desconso we're you know, stoked to have it
here in La because one I'd have to go out
to Coasta Mesa to enjoy it.
Speaker 3 (03:16):
And so this way it's close.
Speaker 1 (03:18):
It's actually a stone's throw a watch, I'm gonna throw
a rocket, so it's close.
Speaker 3 (03:25):
But the reception has been great.
Speaker 2 (03:29):
Yeah, it's been amazing. And again coming into this you
know Los Angeles market and it's colinary singing obviously daunting,
and we've loved the reception. And it's been such a
beautiful opening since January. So we're only a couple of
months in greasing the wheels, of course, but things are great.
Speaker 4 (03:48):
I will say really quick, sorry to interrupt. I walk
there often because that's my area, and that's when me
and my sister don't have plans, we go there. The
bar is so beautiful, is such a vibe the service
is a amazing the staff is so friendly, and their
chicken nachos and espresso martini is literally to die for.
So I'm so grateful that you opened it so close
to my house because I needed a good place like that.
Speaker 3 (04:10):
It's amazing, Jam Jam. I'm there often.
Speaker 2 (04:14):
I lived there that much. I can tell I can.
I can sense, you know, the the national enthusiasm and
your response.
Speaker 1 (04:21):
I love it.
Speaker 2 (04:22):
That's that's what I like to hear.
Speaker 1 (04:24):
No, Kayla speaks truth and truth alone. Trust me, she won't.
Speaker 3 (04:29):
She will.
Speaker 1 (04:30):
She will say anything to you if she believes it
to be true.
Speaker 3 (04:33):
She does not hold back.
Speaker 2 (04:38):
There.
Speaker 3 (04:38):
I don't want to.
Speaker 4 (04:39):
I don't like to, you know, do that too much
because I'm not like oh.
Speaker 3 (04:42):
The producer of the forkal Port.
Speaker 4 (04:43):
Because the people try to do things. I just want
to pay for it, enjoy my food, and joy the
service and go.
Speaker 3 (04:47):
Say hi to them and say, I say that's the service.
Speaker 4 (04:51):
To the bartenders and the servers who are amazing.
Speaker 2 (04:55):
I won't take care of you. Just you know you
can say hi, I won't give you anything for free.
Speaker 3 (05:02):
Do you know what's funny?
Speaker 1 (05:02):
Because I do the same thing, and I always feel
like somebody like like someone's going to assume that I
want something. So what I do is I say on
my way out, yeah paid, and nobody's gonna mistake it
for you know, me being bill handle and wanting something
for free somewhere I'm gonna I'm going.
Speaker 2 (05:24):
To tell you guys something though, as an operator of restaurants, Uh,
there are those people that do come in and they
do you know they are. You can just tell that,
you know that they they want to let you know
that you're there, You know that you're there, and it's
sort of setting you up, you know there. And don't
get me wrong, you know, I have no problem taking
(05:47):
care of my little guests. But that's not the issue.
It's just funny. There are some people that come in
and you can sense that sort of expectation, you know,
by announcing their presence. But part of it, you know,
and again that's what we do. We take care of
people and all the way that they'd like to.
Speaker 1 (06:04):
It's like a woman going, listen, I know you just
looked at my boobs. Don't pretend you're not. And it's like,
don't pretend that you're saying hi when you want free food.
Speaker 2 (06:13):
I actually call them out sometimes it's kind of fun.
Speaker 1 (06:16):
Yeah, why when they talk about they're in an influencer,
Oh yeah, I.
Speaker 3 (06:23):
Know, I don't.
Speaker 1 (06:24):
I usually start with that I'm not expecting anything free.
But I've even done this to you when there's people
going in there a friend, I'd say, listen, don't want
you to do anything except go say hi and tell
them about the concepts, talk about you know, you know,
because that's nice. I think that to make someone feel
extra special is nice, but it doesn't mean you have
(06:44):
to give them anything.
Speaker 2 (06:45):
And honestly being essentially, I'm all about hostility. So any
chance I can, you know, make a connection quickly with
somebody that knows, somebody that I know, or somebody I
know that I can go and talk about the concepts
and the food and make recommendations. You know, I'm all
about it. I live for that.
Speaker 1 (07:00):
Yeah, I like if anything, I'm more about Hey, can
I see the kitchen?
Speaker 3 (07:06):
Can I say hi to the team on the line?
Like that? To me, it's way better than a free
drink or something.
Speaker 1 (07:14):
If you want the Planche experience at disconso here in
Los Angeles.
Speaker 3 (07:19):
They also have a location in Coasta, Mesa, but.
Speaker 1 (07:22):
Here in the Miracle mile on Wilshire by the tar
Pits Labre at Tarpits at five seven seven three Wilshire Boulevard.
You might want to call and make reservations if you
want to experience the planche experience, but it doesn't matter.
All the tables are good tables and cute. Tell us,
(07:42):
we've got Rob with us. Rob Ariano on the phone.
He's been on the show many many times before. Tell
us what's going on for this weekend and tomorrow, tomorrow
and Monday for Sinco de Mayo and Desconzo.
Speaker 2 (08:00):
Well as you can imagine, as a restaurant owner, I love,
especially a Mexican restaurant owner at obviously I love Synco Demayo.
And uh, you know, not for just the fact that
it's a reason, you know too, you know, for guests
to go out and you know, just an excuse, you know,
to go out and celebrate, but you know, it's an
opportunity for us to really sort of shine and and uh,
(08:23):
you know, s feats are really fun and cool elements
with Mexican culture and cuisine, which we are doing all weekend.
All weekend, we're running specials, We're doing sampler platters of
some of our best dishes at both locations. We're offering pictures,
which we don't normally do. You know, we're very crafted
based cocktails and our and our Gotti spirits. But for
the weekend, you know, we're having some fun pictures to
(08:45):
really sort of emphasize, you know, bringing your group down
and uh, you know, having a good time and spreading
out to margaritas throughout the table with our pictures. We're
doing happy hour all day on Monday at both locations
from open to close, and so all of our happy
hour specials, happy hour prices of course, and really sort
(09:09):
of ending the weekend with a big bang, which will
also include live music all day on Monday. Well, we
have it kind of peppered throughout the weekend as well,
and it's made it really festive and have a lot
of fun with it.
Speaker 1 (09:25):
You've brought in, you know, many cocktails and margarita's over
the years to me that are always fantastic. There's one
that I know that you have that is a special,
which is your cucumber and salt.
Speaker 3 (09:37):
Yes, talk to people about some.
Speaker 1 (09:41):
Of your margarita specials and the elevated cocktail style that
you guys have so and I love.
Speaker 2 (09:50):
That you point out the cucumber and saul because this
cocktail is just, I mean, it just it hits people
all across the board. It's so popular. We get so
many requests, uh, you know for something that we would
never take off the menu. It's one of our signature margaritas.
And and rightfully so it's it's just it's a beautiful cocktail.
(10:13):
But the thing with our cocktail program is like our food,
you know, everything's made from scratch. You know, it's made
with you know, fresh fruit and you know juice, fresh fruit,
sweetened with with a gave with you know, all natural
gave sweetener. And you know, we also elevate our spirits.
(10:35):
You know, we're not just you know, going after you know,
price conscious spirits. You know, we you know, we really
do seek after you know, because there are especially in
the Sky region, but in the Tequila region. Although they
do follow the similar formula, there's there's definitely different taste variations,
especially when it comes to the aged uh and and
(10:59):
and all that. So we you know, we really do
take pride in sort of pinpointing the right spirit with
the right juice, and and you know, you know, we
like to add in little sort of kickers of liqueurs
and you know, uh, you know slightly you know, added
flavor punches to profiles and really have fun but not
over complicated.
Speaker 4 (11:19):
You know.
Speaker 2 (11:19):
That's that's a real big thing for us. You know,
it's we want to make sure that you know the
true marguerita flavor. The tequila comes piping through, you know,
and then you know, hints with all the different flavors
that we have on our cocktail program.
Speaker 1 (11:33):
You know what, Rob, can you hang on for one
more segment because we're up against.
Speaker 3 (11:37):
News right now?
Speaker 1 (11:38):
Yeah, no problem, Yeah, stick around because not only do
I want to get into some of the things you've got,
the foods that you've got going for this weekend and
through Monday for sync of Demisle, but also brunch. I
want to talk about brunch as well, So stick around around.
Rob Ariano is with us from Desconzo Restaurant here in
(11:58):
the Miracle Mile in Los Ange, Angelus at five seven
seven to three Woolshire Boulevard, And of course they have
a location in Costa Mesa in Orange County as well
that you need to check out if you haven't. Both
great locations, but we're thrilled to have them now. Here
in Los Angeles. And then of course you've got Sinco
de Mayo weekend going on right now. So we've got
our buddy rob Ariano from Desconzo Restaurant. They of course
(12:20):
have a location there in Costa Mesa in Orange County
for our OC peeps. And then they have a new
location here in Los Angeles, right here in the Miracle
Mile area and right next to Lebrea Tarpits. I mean,
you can't miss that. I don't even need to give
you an address. I just say it's right next door
to the Lebrea tart Pits and go out there and
(12:43):
enjoy yourself. So Rob, in addition to everything that's going
on for Cinco de Mayo, you guys have brush there
as well.
Speaker 2 (12:53):
Yes we do. We brunch one of my personal favorites,
not only not only Mexican brunch, I mean, because it
is that just beautiful excuse to have some fun comfort
breakfast food and you know pilomon with with a mimosa
or margarita. There's there's it's a conscious free sort of
(13:15):
you know, eleven am drinking time and uh, you know,
how can you not like that?
Speaker 3 (13:22):
Yeah, come for the food, stay for getting crap faced.
Speaker 2 (13:27):
I love it well, you know, with the reason right,
let's let's be saying exactly and we practice that too,
you know, even you know we do bottomless mimosas, but
it's you know, very important, you know, we have we
have limitations in terms of, you know, ensuring our guests
are not too skated, but you know, we like to
keep people in the happy zone. So yeah, eleven to
(13:48):
three Saturday and Sunday, both locations. We have great Mexican
brunch dishes that we celebrate. Of course, we do a
unique item which is in terms of a brunch offering,
we cook our brunch on our plant of grill, So
for our Plancha dining, you're getting it cooked at your
table on a flat grill, with our planchero chefs turning
(14:09):
up your tilikuilas right there in front of you. Level franchettos.
We added a new dish which is a chocolate crape
to our menu which has already been a big hit.
And breakfast burrito and just a lot of fun menu items.
Speaker 1 (14:25):
The the Chuo pancakes come on now, deep fried pancakes
dusted with cinnamon sugar and top with delcha de leche.
Whipped cream, strawberries, dried cranberries, and sliced almonds. Shut your face.
Speaker 2 (14:40):
That's a that's a favorite. Yes, that's a So I'm
obviously how can you not be a big fan of
Turro's And I'm a huge fan, So combining them with
a breakfast item pancakes was a no brainer to me.
So you know, and our specialty is off the flat grill,
so if we're gonna, I can get an excuse to
(15:01):
beautiful sweet breakfast dish on the flat grill. There you go,
Chero pancakes were born.
Speaker 1 (15:08):
So I have not been into the new location. How
many planchas do you have?
Speaker 2 (15:15):
So we have four, just like we do in the
venue is much bigger here in La than than Costa Mesa,
so we do have four. But what's what's mainly different
here in the plancha end that we don't have in
Costa Mesa is we have our plancha pravada room. So
technically we have five total on the floor. Our fifth
one is in a private room and that is where
(15:37):
we create an even more elevated dining experience, our Plancha Pravada,
and then we go into above and beyond that in
that room and what we call Ouranza experience, and that
is our trust. Omakassi means trust, so meaning trust is
our play on the Omakasei experience. And that's where our
(15:59):
head chef comes in and prepares a beautiful, real detailed,
dele kated seven course Mexican inspired neo right in front
of you. It's beautiful. Wow.
Speaker 3 (16:11):
So how many people did you say? How many people
for that room?
Speaker 1 (16:16):
No?
Speaker 2 (16:16):
I did not, So we can fit up to ten
in that room, so it's definitely an intimate experience.
Speaker 1 (16:23):
And about the other Plancha experiences, how many seat at.
Speaker 2 (16:27):
Those so they do see the same size, so they
seat up to ten for a single party. They are
communal regularly, so you do sit with other guests, and
we only put eight when it's communal as we don't
want to put strangers too close to each other. And
then we have four tables in that room, so we've
done parties of forty. That's the largest we can fit
at one time in that room, you know, and have
(16:49):
all four chefs cooking them at the same time.
Speaker 1 (16:52):
Wow, super super cool And just because we have you.
And next weekend is going to be Mother's Day, and
you think going special for Mother's Day.
Speaker 2 (17:01):
Absolutely, yeah. Not only are we celebrating Mother's Day, but
we of course are celebrating Mexican Mother's Day, which you know,
if everyone knows, that always lands on the tenth. It's
not the particular Sunday. It's always on the tenth, regardless
of the day, and this year happens to be the
day before on Saturday, so we're doing Saturday and Sunday.
We have a special multi course brunch menu. Have a
(17:24):
standard bunch or brunch menu items available, but of course
we put together a nice fun brunch menu, multi course
brunch special package for U for both locations. That's running
a great deal.
Speaker 1 (17:41):
And for those that haven't experienced Mexican Mother's Day, it's
just like you know, regular white people Mother's Day, except
at the very end, all the kids get slapped with
the chunkla love that.
Speaker 2 (17:54):
You know. It's so's funny you've said that because I
my grandmother. I can't tell you how many times she
came after me and my cousins with that chancola. You're
absolutely right.
Speaker 1 (18:07):
That being a half breed my uh yeah, my dad,
his parents were from Mexico. He was born here, and
my mom's of you know, European stock, Scottish, Irish, English
all that. Well, So she didn't use the chankola. She
used the orange car strips from like the hot wheels.
(18:32):
Oh yeah, oh my gosh. And they had that little
purple tongue to attach them to each other, and that
was on the end you get a little. So I'm
sure she probably used a slipper every now and then,
but not the same way.
Speaker 3 (18:44):
So but they came after us, is what I'm saying.
Speaker 2 (18:48):
We all do, and you know what we learned every
lesson that was uh and you know that was ended
with the chocolate. And my grandma actually had she had
the skill. She could throw it and she could hit
us from distance and oh yeah, yeah.
Speaker 1 (19:02):
Yeah, you've never you've never seen a true chanka thrower
until you see one actually cock it like a pistol,
and you're.
Speaker 3 (19:09):
Like, what the heck is that?
Speaker 2 (19:11):
Sure?
Speaker 3 (19:12):
All right, my friend?
Speaker 1 (19:13):
Always good to talk to you, rob Ariano with us
our guest Disconso Restaurant La dot com.
Speaker 3 (19:19):
Desconso Restaurant, la dot com. Two locations.
Speaker 1 (19:22):
One they're in Costa Mesa in OC and then of
course here in La they have it in the Miracle
mile right by your Leabrea tarpit so you can't miss
it there and uh all weekend into Monday, you've got
single to my On next weekend you've got Mother's Day.
Uh Planchet experience. If you have a family of eight
(19:44):
or so or ten works out perfect there you can
book a table all those things. Just get on it today.
I highly recommend that two one three six seven two
two four four four two one three six seven two
two or for four to make reservations. Always good to
talk to you, buddy.
Speaker 2 (20:03):
Yeah, appreciate you. Thank you.
Speaker 1 (20:05):
Fackwise Yeah yeah, Rob and I were talking about something
we may do this summer. We'll keep you posted as
we get closer. All right, my friend, happy single the mile.
We'll talk soon.
Speaker 2 (20:15):
See you two meals by bye
Rob Ariano from Desconso Restaurant in Coasta Mesa and newly
out here in Los Angeles on Wiltshire in the Miracle
Mile area that's still considered the Miracle Mile area, isn't it.
Speaker 2 (00:15):
Rob Absolutely, Yeah, we're in the heart of it.
Speaker 3 (00:19):
Yeah, that's what I thought.
Speaker 1 (00:20):
I'm like going because it's right right there by the
tar pits, and yeah, it's a beautiful location. Why don't
you start off with that for a second. I know
you've been on the show many times, one of our
favorite guests, and I love the food there and the vibe. Obviously,
otherwise I wouldn't be talking about it. But tell everybody
about the you know, Coast to Mesa we've we've talked
(00:43):
about many times, but Los Angeles is newer. Talk about
the vibe and the experience for people to go out
to the Los Angeles location.
Speaker 2 (00:52):
Yeah, of course, so as you know, I mean, we've
been around in Coast to Mesa for six years with
our initial property there and this location here on Wheelshair
is really our flagship location and it's such a obviously
great area, but it's nine thousand square feet. We've really
taken you know, what We've developed and learned and done
(01:14):
in Costa Mesa and really enhanced all of those main
elements in our build out here. And we built a
huge vaulted back bar in the middle of a thirty
foot ceiling room. And we have planted grills where we
cook at your table, you know, throughout the restaurant as
(01:36):
well as standard dining. We have our taco bar where
our takeato chefs are preparing all our tacos right there
in the open room. You can see them make the
fresh tortilla of them. The comal. It's an open kitchen.
You know. We're all about creating a really sort of
you know, a street style vibe with our you know,
(02:00):
elevated service and environment all collectively bringing you discuss concept
and I couldn't we have to bring on Wheelshir. It's
such a just a great area. We're literally thrown's throw
from the Brave tarpets. I could throw a rock and
hit the tar from where we're at and.
Speaker 3 (02:19):
Uh, yeah, don't don't do that, man, Don't be throwing
rocks at.
Speaker 2 (02:25):
The tar pet.
Speaker 1 (02:26):
Okay, absolutely, people know you're not throwing rocks.
Speaker 2 (02:34):
No, definitely, definitely not.
Speaker 1 (02:38):
It's a beautiful location. It's brick on the outside. Uh
it's you know, well appointed, but it's got a great vibe.
And there's the sociability of hanging out at that plancha
and having uh food cooked right in front of you,
you know, girls night out, guys night out, family time, whatever,
(03:00):
going out for great cocktails, all of those things. It
screams at Desconso we're you know, stoked to have it
here in La because one I'd have to go out
to Coasta Mesa to enjoy it.
Speaker 3 (03:16):
And so this way it's close.
Speaker 1 (03:18):
It's actually a stone's throw a watch, I'm gonna throw
a rocket, so it's close.
Speaker 3 (03:25):
But the reception has been great.
Speaker 2 (03:29):
Yeah, it's been amazing. And again coming into this you
know Los Angeles market and it's colinary singing obviously daunting,
and we've loved the reception. And it's been such a
beautiful opening since January. So we're only a couple of
months in greasing the wheels, of course, but things are great.
Speaker 4 (03:48):
I will say really quick, sorry to interrupt. I walk
there often because that's my area, and that's when me
and my sister don't have plans, we go there. The
bar is so beautiful, is such a vibe the service
is a amazing the staff is so friendly, and their
chicken nachos and espresso martini is literally to die for.
So I'm so grateful that you opened it so close
to my house because I needed a good place like that.
Speaker 3 (04:10):
It's amazing, Jam Jam. I'm there often.
Speaker 2 (04:14):
I lived there that much. I can tell I can.
I can sense, you know, the the national enthusiasm and
your response.
Speaker 1 (04:21):
I love it.
Speaker 2 (04:22):
That's that's what I like to hear.
Speaker 1 (04:24):
No, Kayla speaks truth and truth alone. Trust me, she won't.
Speaker 3 (04:29):
She will.
Speaker 1 (04:30):
She will say anything to you if she believes it
to be true.
Speaker 3 (04:33):
She does not hold back.
Speaker 2 (04:38):
There.
Speaker 3 (04:38):
I don't want to.
Speaker 4 (04:39):
I don't like to, you know, do that too much
because I'm not like oh.
Speaker 3 (04:42):
The producer of the forkal Port.
Speaker 4 (04:43):
Because the people try to do things. I just want
to pay for it, enjoy my food, and joy the
service and go.
Speaker 3 (04:47):
Say hi to them and say, I say that's the service.
Speaker 4 (04:51):
To the bartenders and the servers who are amazing.
Speaker 2 (04:55):
I won't take care of you. Just you know you
can say hi, I won't give you anything for free.
Speaker 3 (05:02):
Do you know what's funny?
Speaker 1 (05:02):
Because I do the same thing, and I always feel
like somebody like like someone's going to assume that I
want something. So what I do is I say on
my way out, yeah paid, and nobody's gonna mistake it
for you know, me being bill handle and wanting something
for free somewhere I'm gonna I'm going.
Speaker 2 (05:24):
To tell you guys something though, as an operator of restaurants, Uh,
there are those people that do come in and they
do you know they are. You can just tell that,
you know that they they want to let you know
that you're there, You know that you're there, and it's
sort of setting you up, you know there. And don't
get me wrong, you know, I have no problem taking
(05:47):
care of my little guests. But that's not the issue.
It's just funny. There are some people that come in
and you can sense that sort of expectation, you know,
by announcing their presence. But part of it, you know,
and again that's what we do. We take care of
people and all the way that they'd like to.
Speaker 1 (06:04):
It's like a woman going, listen, I know you just
looked at my boobs. Don't pretend you're not. And it's like,
don't pretend that you're saying hi when you want free food.
Speaker 2 (06:13):
I actually call them out sometimes it's kind of fun.
Speaker 1 (06:16):
Yeah, why when they talk about they're in an influencer,
Oh yeah, I.
Speaker 3 (06:23):
Know, I don't.
Speaker 1 (06:24):
I usually start with that I'm not expecting anything free.
But I've even done this to you when there's people
going in there a friend, I'd say, listen, don't want
you to do anything except go say hi and tell
them about the concepts, talk about you know, you know,
because that's nice. I think that to make someone feel
extra special is nice, but it doesn't mean you have
(06:44):
to give them anything.
Speaker 2 (06:45):
And honestly being essentially, I'm all about hostility. So any
chance I can, you know, make a connection quickly with
somebody that knows, somebody that I know, or somebody I
know that I can go and talk about the concepts
and the food and make recommendations. You know, I'm all
about it. I live for that.
Speaker 1 (07:00):
Yeah, I like if anything, I'm more about Hey, can
I see the kitchen?
Speaker 3 (07:06):
Can I say hi to the team on the line?
Like that? To me, it's way better than a free
drink or something.
Speaker 1 (07:14):
If you want the Planche experience at disconso here in
Los Angeles.
Speaker 3 (07:19):
They also have a location in Coasta, Mesa, but.
Speaker 1 (07:22):
Here in the Miracle mile on Wilshire by the tar
Pits Labre at Tarpits at five seven seven three Wilshire Boulevard.
You might want to call and make reservations if you
want to experience the planche experience, but it doesn't matter.
All the tables are good tables and cute. Tell us,
(07:42):
we've got Rob with us. Rob Ariano on the phone.
He's been on the show many many times before. Tell
us what's going on for this weekend and tomorrow, tomorrow
and Monday for Sinco de Mayo and Desconzo.
Speaker 2 (08:00):
Well as you can imagine, as a restaurant owner, I love,
especially a Mexican restaurant owner at obviously I love Synco Demayo.
And uh, you know, not for just the fact that
it's a reason, you know too, you know, for guests
to go out and you know, just an excuse, you know,
to go out and celebrate, but you know, it's an
opportunity for us to really sort of shine and and uh,
(08:23):
you know, s feats are really fun and cool elements
with Mexican culture and cuisine, which we are doing all weekend.
All weekend, we're running specials, We're doing sampler platters of
some of our best dishes at both locations. We're offering pictures,
which we don't normally do. You know, we're very crafted
based cocktails and our and our Gotti spirits. But for
the weekend, you know, we're having some fun pictures to
(08:45):
really sort of emphasize, you know, bringing your group down
and uh, you know, having a good time and spreading
out to margaritas throughout the table with our pictures. We're
doing happy hour all day on Monday at both locations
from open to close, and so all of our happy
hour specials, happy hour prices of course, and really sort
(09:09):
of ending the weekend with a big bang, which will
also include live music all day on Monday. Well, we
have it kind of peppered throughout the weekend as well,
and it's made it really festive and have a lot
of fun with it.
Speaker 1 (09:25):
You've brought in, you know, many cocktails and margarita's over
the years to me that are always fantastic. There's one
that I know that you have that is a special,
which is your cucumber and salt.
Speaker 3 (09:37):
Yes, talk to people about some.
Speaker 1 (09:41):
Of your margarita specials and the elevated cocktail style that
you guys have so and I love.
Speaker 2 (09:50):
That you point out the cucumber and saul because this
cocktail is just, I mean, it just it hits people
all across the board. It's so popular. We get so
many requests, uh, you know for something that we would
never take off the menu. It's one of our signature margaritas.
And and rightfully so it's it's just it's a beautiful cocktail.
(10:13):
But the thing with our cocktail program is like our food,
you know, everything's made from scratch. You know, it's made
with you know, fresh fruit and you know juice, fresh fruit,
sweetened with with a gave with you know, all natural
gave sweetener. And you know, we also elevate our spirits.
(10:35):
You know, we're not just you know, going after you know,
price conscious spirits. You know, we you know, we really
do seek after you know, because there are especially in
the Sky region, but in the Tequila region. Although they
do follow the similar formula, there's there's definitely different taste variations,
especially when it comes to the aged uh and and
(10:59):
and all that. So we you know, we really do
take pride in sort of pinpointing the right spirit with
the right juice, and and you know, you know, we
like to add in little sort of kickers of liqueurs
and you know, uh, you know slightly you know, added
flavor punches to profiles and really have fun but not
over complicated.
Speaker 4 (11:19):
You know.
Speaker 2 (11:19):
That's that's a real big thing for us. You know,
it's we want to make sure that you know the
true marguerita flavor. The tequila comes piping through, you know,
and then you know, hints with all the different flavors
that we have on our cocktail program.
Speaker 1 (11:33):
You know what, Rob, can you hang on for one
more segment because we're up against.
Speaker 3 (11:37):
News right now?
Speaker 1 (11:38):
Yeah, no problem, Yeah, stick around because not only do
I want to get into some of the things you've got,
the foods that you've got going for this weekend and
through Monday for sync of Demisle, but also brunch. I
want to talk about brunch as well, So stick around around.
Rob Ariano is with us from Desconzo Restaurant here in
(11:58):
the Miracle Mile in Los Ange, Angelus at five seven
seven to three Woolshire Boulevard, And of course they have
a location in Costa Mesa in Orange County as well
that you need to check out if you haven't. Both
great locations, but we're thrilled to have them now. Here
in Los Angeles. And then of course you've got Sinco
de Mayo weekend going on right now. So we've got
our buddy rob Ariano from Desconzo Restaurant. They of course
(12:20):
have a location there in Costa Mesa in Orange County
for our OC peeps. And then they have a new
location here in Los Angeles, right here in the Miracle
Mile area and right next to Lebrea Tarpits. I mean,
you can't miss that. I don't even need to give
you an address. I just say it's right next door
to the Lebrea tart Pits and go out there and
(12:43):
enjoy yourself. So Rob, in addition to everything that's going
on for Cinco de Mayo, you guys have brush there
as well.
Speaker 2 (12:53):
Yes we do. We brunch one of my personal favorites,
not only not only Mexican brunch, I mean, because it
is that just beautiful excuse to have some fun comfort
breakfast food and you know pilomon with with a mimosa
or margarita. There's there's it's a conscious free sort of
(13:15):
you know, eleven am drinking time and uh, you know,
how can you not like that?
Speaker 3 (13:22):
Yeah, come for the food, stay for getting crap faced.
Speaker 2 (13:27):
I love it well, you know, with the reason right,
let's let's be saying exactly and we practice that too,
you know, even you know we do bottomless mimosas, but
it's you know, very important, you know, we have we
have limitations in terms of, you know, ensuring our guests
are not too skated, but you know, we like to
keep people in the happy zone. So yeah, eleven to
(13:48):
three Saturday and Sunday, both locations. We have great Mexican
brunch dishes that we celebrate. Of course, we do a
unique item which is in terms of a brunch offering,
we cook our brunch on our plant of grill, So
for our Plancha dining, you're getting it cooked at your
table on a flat grill, with our planchero chefs turning
(14:09):
up your tilikuilas right there in front of you. Level franchettos.
We added a new dish which is a chocolate crape
to our menu which has already been a big hit.
And breakfast burrito and just a lot of fun menu items.
Speaker 1 (14:25):
The the Chuo pancakes come on now, deep fried pancakes
dusted with cinnamon sugar and top with delcha de leche.
Whipped cream, strawberries, dried cranberries, and sliced almonds. Shut your face.
Speaker 2 (14:40):
That's a that's a favorite. Yes, that's a So I'm
obviously how can you not be a big fan of
Turro's And I'm a huge fan, So combining them with
a breakfast item pancakes was a no brainer to me.
So you know, and our specialty is off the flat grill,
so if we're gonna, I can get an excuse to
(15:01):
beautiful sweet breakfast dish on the flat grill. There you go,
Chero pancakes were born.
Speaker 1 (15:08):
So I have not been into the new location. How
many planchas do you have?
Speaker 2 (15:15):
So we have four, just like we do in the
venue is much bigger here in La than than Costa Mesa,
so we do have four. But what's what's mainly different
here in the plancha end that we don't have in
Costa Mesa is we have our plancha pravada room. So
technically we have five total on the floor. Our fifth
one is in a private room and that is where
(15:37):
we create an even more elevated dining experience, our Plancha Pravada,
and then we go into above and beyond that in
that room and what we call Ouranza experience, and that
is our trust. Omakassi means trust, so meaning trust is
our play on the Omakasei experience. And that's where our
(15:59):
head chef comes in and prepares a beautiful, real detailed,
dele kated seven course Mexican inspired neo right in front
of you. It's beautiful. Wow.
Speaker 3 (16:11):
So how many people did you say? How many people
for that room?
Speaker 1 (16:16):
No?
Speaker 2 (16:16):
I did not, So we can fit up to ten
in that room, so it's definitely an intimate experience.
Speaker 1 (16:23):
And about the other Plancha experiences, how many seat at.
Speaker 2 (16:27):
Those so they do see the same size, so they
seat up to ten for a single party. They are
communal regularly, so you do sit with other guests, and
we only put eight when it's communal as we don't
want to put strangers too close to each other. And
then we have four tables in that room, so we've
done parties of forty. That's the largest we can fit
at one time in that room, you know, and have
(16:49):
all four chefs cooking them at the same time.
Speaker 1 (16:52):
Wow, super super cool And just because we have you.
And next weekend is going to be Mother's Day, and
you think going special for Mother's Day.
Speaker 2 (17:01):
Absolutely, yeah. Not only are we celebrating Mother's Day, but
we of course are celebrating Mexican Mother's Day, which you know,
if everyone knows, that always lands on the tenth. It's
not the particular Sunday. It's always on the tenth, regardless
of the day, and this year happens to be the
day before on Saturday, so we're doing Saturday and Sunday.
We have a special multi course brunch menu. Have a
(17:24):
standard bunch or brunch menu items available, but of course
we put together a nice fun brunch menu, multi course
brunch special package for U for both locations. That's running
a great deal.
Speaker 1 (17:41):
And for those that haven't experienced Mexican Mother's Day, it's
just like you know, regular white people Mother's Day, except
at the very end, all the kids get slapped with
the chunkla love that.
Speaker 2 (17:54):
You know. It's so's funny you've said that because I
my grandmother. I can't tell you how many times she
came after me and my cousins with that chancola. You're
absolutely right.
Speaker 1 (18:07):
That being a half breed my uh yeah, my dad,
his parents were from Mexico. He was born here, and
my mom's of you know, European stock, Scottish, Irish, English
all that. Well, So she didn't use the chankola. She
used the orange car strips from like the hot wheels.
(18:32):
Oh yeah, oh my gosh. And they had that little
purple tongue to attach them to each other, and that
was on the end you get a little. So I'm
sure she probably used a slipper every now and then,
but not the same way.
Speaker 3 (18:44):
So but they came after us, is what I'm saying.
Speaker 2 (18:48):
We all do, and you know what we learned every
lesson that was uh and you know that was ended
with the chocolate. And my grandma actually had she had
the skill. She could throw it and she could hit
us from distance and oh yeah, yeah.
Speaker 1 (19:02):
Yeah, you've never you've never seen a true chanka thrower
until you see one actually cock it like a pistol,
and you're.
Speaker 3 (19:09):
Like, what the heck is that?
Speaker 2 (19:11):
Sure?
Speaker 3 (19:12):
All right, my friend?
Speaker 1 (19:13):
Always good to talk to you, rob Ariano with us
our guest Disconso Restaurant La dot com.
Speaker 3 (19:19):
Desconso Restaurant, la dot com. Two locations.
Speaker 1 (19:22):
One they're in Costa Mesa in OC and then of
course here in La they have it in the Miracle
mile right by your Leabrea tarpit so you can't miss
it there and uh all weekend into Monday, you've got
single to my On next weekend you've got Mother's Day.
Uh Planchet experience. If you have a family of eight
(19:44):
or so or ten works out perfect there you can
book a table all those things. Just get on it today.
I highly recommend that two one three six seven two
two four four four two one three six seven two
two or for four to make reservations. Always good to
talk to you, buddy.
Speaker 2 (20:03):
Yeah, appreciate you. Thank you.
Speaker 1 (20:05):
Fackwise Yeah yeah, Rob and I were talking about something
we may do this summer. We'll keep you posted as
we get closer. All right, my friend, happy single the mile.
We'll talk soon.
Speaker 2 (20:15):
See you two meals by bye
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