August 2, 2025 • 8 mins
You're invited to Neil's Birthday dinner at Descanso on Wilshire right next to the La Brea Tar Pits. There will be food, drinks, swag, Neil, and Tiffanys Hobbs. Space is limited so be sure to RSVP by emailing RSVP@DescansoRestaurant.com. It's happening Saturday 8/9/25 from 2-7pm. See you all there!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
My buddy Rob Ariano is here online with us to
talk about next week.
Speaker 2 (00:06):
A week from today, we're going to be doing.
Speaker 1 (00:09):
My birthday party of sorts there at Wisconso Restaurant in La.
Speaker 3 (00:15):
How you doing, Rob, I'm doing great, Neil, how are you?
Speaker 2 (00:19):
I'm getting excited. We're a week out so much.
Speaker 3 (00:23):
Had a big pal out with my team yesterday planning
all the bestive elements of the party. So yeah, very excited.
Speaker 1 (00:31):
So and my friend Tiffany, who follows me here at
five o'clock five to seven, is going to join us
as well, so all do my show from two to five,
and then she'll do her show live there as well
from five to seven.
Speaker 2 (00:45):
And she's great.
Speaker 1 (00:46):
She brings her own party, and so it's we're going
to have this great time.
Speaker 2 (00:51):
But it's coming up a week from today.
Speaker 1 (00:55):
And tell tell people some of the things that you
have planned and what they'll be able to experience and enjoy.
And explain a little bit about Disconso you have two locations,
one in Orange County and coast of Mesa, and then
you have the one here in the Miracle Mile right
next to the tar pits. But explain what sets the
(01:16):
restaurant apart.
Speaker 4 (01:17):
First, well, our restaurant has unique fastests. As you know,
our cuisine, the basis of it is originally it's rooted
in the food from the beautiful state of mutual con
more specifically the state or the city of Morelia is
(01:40):
where the inspiration of our foods came. And you're going
to get more specific. It's from the street food of
this particular region and how we really encompass everything that
is the beautiful, natural street food of that region and
elevating it to a full service dining experience. And we
(02:03):
take it a step further.
Speaker 3 (02:04):
We not only have you know, our standard typical dining
experience where you sit and served and a la carte
items are presented and prepared and delivered to you, but
we have what we call our planche dining experience, which
is really the up close dining with your planchero chefs
(02:25):
multi course menu. You go through different courses right there
on the grill. They're cooking it right in front of you,
serving it to order. And couldn't you know food is
just made from the grill to your mouth. There's nothing better.
And oh I got beavers just stand you know in
that process.
Speaker 2 (02:44):
That concept, the plancha, the flat top.
Speaker 1 (02:47):
There is something really lovely about being able to see
that or experience that up front like that, and to
have like you say, grilled the mouth man that is
absolutely on point.
Speaker 2 (02:59):
So this is some the things that you're going to see.
Speaker 1 (03:01):
We will the VIP area will not be in the
plancha setting, but we will have our own space. Tell
us what the listeners can expect if they are s VP,
so to.
Speaker 3 (03:12):
Put it plainly or simply, I should say, they should
expect you, Neil. I mean, it's all about you. We're
going to celebrate you that you.
Speaker 2 (03:23):
Just unsold it. Now, Kayla doesn't even want to go.
Speaker 3 (03:26):
Seriously, well, Cayla is there enough. She's probably she was
going to be there anyway, so this is sort of
works out for her to have. Oh.
Speaker 2 (03:39):
I told her this morning.
Speaker 1 (03:41):
I emailed her and I said, hey, I reached out
to Rob this morning. I wanted to confirm that Tiffany
we could broadcast and goes.
Speaker 3 (03:47):
Oh.
Speaker 2 (03:47):
I saw him last night when I was eating there.
Speaker 1 (03:49):
I'm like, okay, done and done.
Speaker 3 (03:52):
Yeah, we please. We take care of everything at Boots
seven oh one at the restaurant. That's how we do business. Right, Kayla,
sure do.
Speaker 2 (04:01):
You guys are the best.
Speaker 3 (04:03):
I appreciate you and uh, it's great to see you,
and yeah, of course, so we're celebrating you. We're going
to have yeah, that's our Neil VIP section well where
we'll be serving some of our our specialty apps and
some of you know, our you know shop to curate
a especially menu to serve to your guests, and they'll
(04:26):
be obviously drinks available and flowing.
Speaker 2 (04:31):
Yeah, you have some specials. That's very cool.
Speaker 1 (04:35):
Absolutely, And all they need to do is go to
their email of choice and send off an R s
v P to r s v P at Disconso Restaurant
dot com. That's r s v P at Disconso Restaurant
dot com. You provide your full name and number of
(04:55):
guests up to three.
Speaker 2 (04:57):
Uh.
Speaker 1 (04:58):
If there's some unique you're in, just let the folks
know and we'll accommodate everybody we can. This is really
I mentioned it a little bit on social media and
then once or twice on handle this week. But I'm
assuming that we are going to fill up very quickly
(05:18):
because we you know, it's a beautiful and large restaurant,
but we have a special area. So there's limited space
for us and the shows, but I would love to
meet you and have an opportunity to thank you for
the years of listening and the support and you know,
from everything. Gosh, we're going through the birth of my son,
(05:42):
to my marriage, to my father passing and me getting
a kidney, all these things that you folks have been
so supportive and loving through in addition to the fact
that we do the show and you're super kind to listen.
So it's kind of a celebration of what we all
love and that's good food and hanging out with each other.
(06:04):
And Rob has been very kind. We've been talking about
wanting to do a remote for a long time, and
I said, well, why don't we do something big and
fun for listeners to come and really enjoy the restaurant.
So I applaud you Rob and your crew for the
hospitality and allowing us to come in a week from
(06:25):
today and to take over the VIP section.
Speaker 2 (06:29):
So thanks for all you're doing.
Speaker 3 (06:31):
Of course, Neil, and I'm so proud to be able
to host this and I appreciate you everything you do
for our restaurant as well as the dining community as
a whole. You're such a great advocate for small, medium,
and large restaurants and restaurant groups. And I really appreciate you,
and I do, honestly something about your listeners. I absolutely
(06:52):
love them. Every time I'm on the air and you
justend listeners in. They're just great people, such a great community.
And I love the phrase, I want what Neil had
on That is my favorite one. Not even don't want
to look at a menu, just serve me what Neil
was talking about on the air and uh and and
(07:14):
they're smart to do that because you know, you're obviously
just such a great uh you know, messenger of great food.
And uh, I appreciate you.
Speaker 2 (07:26):
Well.
Speaker 1 (07:26):
Brother, It's going to be good fun a long time
in the making. We're gonna have a good time. That's
Rob Ariano, the voice of Rob uh from the from
the phone itself, and we'll be out there a week
from today again. R s v P at Disconso restaurant
dot com. That's an email address, So go to your
email and type in the address R s v P
(07:49):
at Disconso Restaurant dot com. Tell them how many people
up to three If you have a circumstance that's over
than that, just let us know, and we really were.
It's limited space, so if you say you're coming, please
do come as we're trying to make sure that it's
full and we have a good house, but we fit
as many as we can, all right, Thanks again Rob.
(08:11):
We will see you next week.
Speaker 3 (08:14):
Thank you, Neil, appreciate you. See then.
My buddy Rob Ariano is here online with us to
talk about next week.
Speaker 2 (00:06):
A week from today, we're going to be doing.
Speaker 1 (00:09):
My birthday party of sorts there at Wisconso Restaurant in La.
Speaker 3 (00:15):
How you doing, Rob, I'm doing great, Neil, how are you?
Speaker 2 (00:19):
I'm getting excited. We're a week out so much.
Speaker 3 (00:23):
Had a big pal out with my team yesterday planning
all the bestive elements of the party. So yeah, very excited.
Speaker 1 (00:31):
So and my friend Tiffany, who follows me here at
five o'clock five to seven, is going to join us
as well, so all do my show from two to five,
and then she'll do her show live there as well
from five to seven.
Speaker 2 (00:45):
And she's great.
Speaker 1 (00:46):
She brings her own party, and so it's we're going
to have this great time.
Speaker 2 (00:51):
But it's coming up a week from today.
Speaker 1 (00:55):
And tell tell people some of the things that you
have planned and what they'll be able to experience and enjoy.
And explain a little bit about Disconso you have two locations,
one in Orange County and coast of Mesa, and then
you have the one here in the Miracle Mile right
next to the tar pits. But explain what sets the
(01:16):
restaurant apart.
Speaker 4 (01:17):
First, well, our restaurant has unique fastests. As you know,
our cuisine, the basis of it is originally it's rooted
in the food from the beautiful state of mutual con
more specifically the state or the city of Morelia is
(01:40):
where the inspiration of our foods came. And you're going
to get more specific. It's from the street food of
this particular region and how we really encompass everything that
is the beautiful, natural street food of that region and
elevating it to a full service dining experience. And we
(02:03):
take it a step further.
Speaker 3 (02:04):
We not only have you know, our standard typical dining
experience where you sit and served and a la carte
items are presented and prepared and delivered to you, but
we have what we call our planche dining experience, which
is really the up close dining with your planchero chefs
(02:25):
multi course menu. You go through different courses right there
on the grill. They're cooking it right in front of you,
serving it to order. And couldn't you know food is
just made from the grill to your mouth. There's nothing better.
And oh I got beavers just stand you know in
that process.
Speaker 2 (02:44):
That concept, the plancha, the flat top.
Speaker 1 (02:47):
There is something really lovely about being able to see
that or experience that up front like that, and to
have like you say, grilled the mouth man that is
absolutely on point.
Speaker 2 (02:59):
So this is some the things that you're going to see.
Speaker 1 (03:01):
We will the VIP area will not be in the
plancha setting, but we will have our own space. Tell
us what the listeners can expect if they are s VP,
so to.
Speaker 3 (03:12):
Put it plainly or simply, I should say, they should
expect you, Neil. I mean, it's all about you. We're
going to celebrate you that you.
Speaker 2 (03:23):
Just unsold it. Now, Kayla doesn't even want to go.
Speaker 3 (03:26):
Seriously, well, Cayla is there enough. She's probably she was
going to be there anyway, so this is sort of
works out for her to have. Oh.
Speaker 2 (03:39):
I told her this morning.
Speaker 1 (03:41):
I emailed her and I said, hey, I reached out
to Rob this morning. I wanted to confirm that Tiffany
we could broadcast and goes.
Speaker 3 (03:47):
Oh.
Speaker 2 (03:47):
I saw him last night when I was eating there.
Speaker 1 (03:49):
I'm like, okay, done and done.
Speaker 3 (03:52):
Yeah, we please. We take care of everything at Boots
seven oh one at the restaurant. That's how we do business. Right, Kayla,
sure do.
Speaker 2 (04:01):
You guys are the best.
Speaker 3 (04:03):
I appreciate you and uh, it's great to see you,
and yeah, of course, so we're celebrating you. We're going
to have yeah, that's our Neil VIP section well where
we'll be serving some of our our specialty apps and
some of you know, our you know shop to curate
a especially menu to serve to your guests, and they'll
(04:26):
be obviously drinks available and flowing.
Speaker 2 (04:31):
Yeah, you have some specials. That's very cool.
Speaker 1 (04:35):
Absolutely, And all they need to do is go to
their email of choice and send off an R s
v P to r s v P at Disconso Restaurant
dot com. That's r s v P at Disconso Restaurant
dot com. You provide your full name and number of
(04:55):
guests up to three.
Speaker 2 (04:57):
Uh.
Speaker 1 (04:58):
If there's some unique you're in, just let the folks
know and we'll accommodate everybody we can. This is really
I mentioned it a little bit on social media and
then once or twice on handle this week. But I'm
assuming that we are going to fill up very quickly
(05:18):
because we you know, it's a beautiful and large restaurant,
but we have a special area. So there's limited space
for us and the shows, but I would love to
meet you and have an opportunity to thank you for
the years of listening and the support and you know,
from everything. Gosh, we're going through the birth of my son,
(05:42):
to my marriage, to my father passing and me getting
a kidney, all these things that you folks have been
so supportive and loving through in addition to the fact
that we do the show and you're super kind to listen.
So it's kind of a celebration of what we all
love and that's good food and hanging out with each other.
(06:04):
And Rob has been very kind. We've been talking about
wanting to do a remote for a long time, and
I said, well, why don't we do something big and
fun for listeners to come and really enjoy the restaurant.
So I applaud you Rob and your crew for the
hospitality and allowing us to come in a week from
(06:25):
today and to take over the VIP section.
Speaker 2 (06:29):
So thanks for all you're doing.
Speaker 3 (06:31):
Of course, Neil, and I'm so proud to be able
to host this and I appreciate you everything you do
for our restaurant as well as the dining community as
a whole. You're such a great advocate for small, medium,
and large restaurants and restaurant groups. And I really appreciate you,
and I do, honestly something about your listeners. I absolutely
(06:52):
love them. Every time I'm on the air and you
justend listeners in. They're just great people, such a great community.
And I love the phrase, I want what Neil had
on That is my favorite one. Not even don't want
to look at a menu, just serve me what Neil
was talking about on the air and uh and and
(07:14):
they're smart to do that because you know, you're obviously
just such a great uh you know, messenger of great food.
And uh, I appreciate you.
Speaker 2 (07:26):
Well.
Speaker 1 (07:26):
Brother, It's going to be good fun a long time
in the making. We're gonna have a good time. That's
Rob Ariano, the voice of Rob uh from the from
the phone itself, and we'll be out there a week
from today again. R s v P at Disconso restaurant
dot com. That's an email address, So go to your
email and type in the address R s v P
(07:49):
at Disconso Restaurant dot com. Tell them how many people
up to three If you have a circumstance that's over
than that, just let us know, and we really were.
It's limited space, so if you say you're coming, please
do come as we're trying to make sure that it's
full and we have a good house, but we fit
as many as we can, all right, Thanks again Rob.
(08:11):
We will see you next week.
Speaker 3 (08:14):
Thank you, Neil, appreciate you. See then.
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