Welcome to the remote! Live from Descanso's new restaurant in Los Angeles! Deeper Dives - Descanso Restaurant. Interview with owner, Rob Arellano. Neil saavedra & Mo Kelly check in live too! Game - Descanso Trivia pt 2. Audience Participation/closing/thank yous/next 2 shows pre-empted/Filling in for Mo on Friday, 8/22/2025
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Episode Transcript
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Speaker 1 (00:00):
You're listening to KFI AM six forty on demand.
Speaker 2 (00:08):
Saturdays with Tiffany Everybody live right here from the beautiful
Disconso Restaurant on Wiltshire in the Miracle Mile. We are
not at the location in Costa Mesa, but how cool
would it be if you went to the location in
Coasta Mesa at the same time you'll get our show
by proxy. You'll be there, You'll be supporting Disconso Coasta
(00:28):
Mesa location. You can come out here. We still have
some time and you can just continue even if we're
not on air. Come support this beautiful restaurant. We're here
with Saturdays with Tiffany until seven o'clock. And now up
next we're going to talk to the owner of Disconso Restaurant,
Rob Ariano, and we also have Neil Savadra sitting in.
(00:53):
I am in a very good sandwich right now. Ron
on one side, Neil on the other side.
Speaker 3 (00:58):
It's what would this be called?
Speaker 4 (01:00):
I don't know, don't say we.
Speaker 2 (01:06):
Before we get started, Rob and Neil, I'm going to
do a couple more questions for trivia you can answer.
Speaker 3 (01:13):
Both of you are ineligible, so do not try.
Speaker 2 (01:15):
It all right, here's a question what is Disconso inspired by?
This comes directly from the website, kind of the the
tagline what is Disconso inspired by? If you go to
Disconso Restaurant dot com, I believe you can find out
the answer. What is it inspired by? Mitch you will come, Mites, come.
Speaker 5 (01:38):
Upwk Absolutely you can come.
Speaker 3 (01:41):
Get a free gift here from the table.
Speaker 2 (01:44):
All right now, Disconso also has a tagline, does anyone
know what the tagline is? Also on the website there
is a tagline anyone any takers? Not yet, We'll come
back to that. Rob since you're here, what's your tagline?
Speaker 3 (02:05):
Do you know it?
Speaker 5 (02:06):
Well, let's see, it depends what we're pushing. But flavors
of mituacn that is exactly it.
Speaker 3 (02:12):
Well done.
Speaker 2 (02:13):
I would hope that you wouldn't know, of course, bringing
you the flavors of mitya Wa Khan rob Ariano, this
is a beautiful establishment you have here. Like Neil was
saying during the Fork Report, I've passed by when it
was Marie Callenders, I've passed by when there was nothing here.
Always wondered why this location was sitting idly endormant.
Speaker 4 (02:32):
I wondered myself gorgeous.
Speaker 2 (02:34):
So absolutely what you were telling Neil that you passed
by and you just decided to come in, and that's
what really got your attention and made you want to
dedicate yourself to this space.
Speaker 4 (02:43):
What drew you.
Speaker 5 (02:44):
In Initially, I'm the facade, so the character of the
brick archways and facing Wilshire Boulevard right here in this
sort of arts museum district.
Speaker 4 (02:56):
That was my initial poll. Couldn't pass that up.
Speaker 5 (03:00):
Come in and just was wold with the high ceilings
and the big open space, and you could do a
lot with it.
Speaker 2 (03:06):
Now, this was in two thousand and eighteen, twenty nineteen.
Speaker 5 (03:10):
No, No, we started looking at the space around twenty
twenty two.
Speaker 4 (03:14):
Okay, twenty two.
Speaker 3 (03:15):
So this space opened when exactly We.
Speaker 5 (03:18):
Actually just opened in January of twenty twenty five.
Speaker 3 (03:21):
Brand new restaurant.
Speaker 2 (03:22):
Yeah, but your first location in Coasta Mesa twenty eighteen,
that's right before COVID that one. Yes, great timing you
have there.
Speaker 5 (03:29):
Great timing, yes, Okay, So not only did we open,
you know, and we hit COVID in our first spot,
and then we opened here during the fires, so great timing.
That's a string of bad timing, yes, absolutely.
Speaker 2 (03:43):
Now, Neil, before you came on, had you visited this
restaurant before?
Speaker 6 (03:48):
Not this location?
Speaker 3 (03:49):
No, butsa what.
Speaker 7 (03:51):
Whenever he opens a restaurant run for the Hills. Oh yeah,
that's when the disasts happened. Yeah, he's looking at a place.
Speaker 6 (03:58):
I'm like, Oh, here comes COVID.
Speaker 7 (04:00):
I had not been to this location in its current form.
I've been here when it was Marie calendars, of course,
and the thought of knowing what Rob does and putting
it in this architecture, I was very excited. And obviously
it does not disappoint. It's stunning.
Speaker 3 (04:16):
Uh it is.
Speaker 7 (04:17):
You know that that column of booze bottles in the
center in the and the bar in the.
Speaker 5 (04:23):
Right to Yeah, you can tell what we truly value
when you walk in.
Speaker 4 (04:29):
Yes, full of experience.
Speaker 2 (04:31):
Now, I read that from your website because I've done
quite a bit of research and wanted to.
Speaker 3 (04:35):
Prepare you for this.
Speaker 2 (04:37):
You know, this really important time in your day appearing
on Saturdays with Tiffany, that learning and refining were cornerstones
of your establishment. Just coming up with this restaurant, learning
and refining stuff out, What have you learned and what
have you refined?
Speaker 3 (04:54):
Since January?
Speaker 5 (04:56):
Since January. So, you know, that's the thing in this business.
If you're not constantly learning, you're going backwards.
Speaker 6 (05:03):
What have I learned?
Speaker 5 (05:04):
I have learned that I've renewed my love for Mexican
food because every time we kind of develop menu items,
and especially here in La as opposed to what we're
doing coast to me. So we have some different menu items,
we get into the nitty gritty of where they're from,
where the flavors are from. You know, we really try
and you know, search through our Michua Kan food database
(05:27):
and find some of the most you know, inspiring dishes,
whether it's street based or really high end elevated foods
and create our versions of that, so, you know, really
digging into some some of those little culinary cultural aspects.
Speaker 4 (05:42):
So I've learned a lot about that.
Speaker 2 (05:43):
So why did you decide on Mitschua Kan There are
so many countries and regions.
Speaker 5 (05:47):
Why they're because I really love what they're doing there
and how they prepare their sauces, the combination of ingredients
I really like sort of the flavors and textures and
the chilis they use, the marita chili, which is really
a you know, a grilled Serono pepper or Jolapaenno's that's
(06:07):
got that smoky charred flavor, and just the flavors that
coming out of there are just beautiful, and I think
they're really underserved in American cuisine, American Mexican restaurants, and
especially here in La And there's definitely some flavors of it,
but I think that it's it's it's a part of
Mexican food that's you don't see.
Speaker 6 (06:28):
A lot of.
Speaker 2 (06:29):
We're talking with Rob Ariano, the owner of Disconso Restaurant
right here on Wilshire and in Costa Mason. I have
Neil Savadra here as well. The reason, Neil, other than
loving you so much that I have you here right now,
you'll take it, is because you and Rob actually have
something in common. And you might not know, you might
know you both have a musical background.
Speaker 7 (06:51):
Oh, we might have talked about it, yes briefly, but yes,
now both of you say.
Speaker 6 (06:57):
You're both Mexican.
Speaker 4 (06:58):
Yes, correct.
Speaker 2 (07:00):
That was the easiest, long I wanted to go for
something a bit more advanced. You both played musical instruments. Neil,
you played drums, drums and Rob drums.
Speaker 3 (07:09):
Look at you? What kind of drums specific.
Speaker 7 (07:12):
Oh well, I think I played Pearl for a while.
Speaker 6 (07:16):
I played.
Speaker 7 (07:19):
God it's been so long, very young punk rocker. Yeah,
but the just a like a six piece kit.
Speaker 5 (07:29):
Okay, same for you, yeah, basic, Yeah, but I played
a five piece rock kit.
Speaker 6 (07:36):
Brands.
Speaker 5 (07:38):
No, he's got six so I would.
Speaker 6 (07:41):
So like, he'll go and I'll go, okay, and he's.
Speaker 4 (07:49):
Extra head in there.
Speaker 2 (07:50):
The thing about both of you is that you've said
that music was your first love or a first love,
and I'm interested in finding out when we come back,
what made you both pivot into your current iterations. You
into hospitality when you were this amazing drummer, amazing amazing musician,
and you kneel into hosting radio and other things, all
(08:12):
the many things you do. That's what you guys have
in common, this major pivot from both being you know,
playing the drums.
Speaker 3 (08:19):
How ironic is that?
Speaker 6 (08:21):
It's ironical?
Speaker 3 (08:22):
It's ironical.
Speaker 6 (08:23):
It's like rain on your wedding day.
Speaker 3 (08:27):
Two Mexican drummers. You know, when do you ever get that?
Speaker 6 (08:31):
You know?
Speaker 3 (08:31):
Never? Right, So we'll talk about that when we come back.
Stay here. Can we keep you for a little bit longer? Neil?
Can we I know you gotta go. You've been here
all day, are you good?
Speaker 6 (08:38):
Sure?
Speaker 3 (08:39):
Awesome.
Speaker 2 (08:39):
We'll continue the conversation on the other side of the
break with Neil Savadra of The Fork Report and Rob Ariano,
owner of this beautiful restaurant, Disconso Restaurant, right here on Wilshair.
Come out, make sure you're supporting. Give it up for
rob Ariano and Disconzo Restaurant. These beautiful accommodations, wonderful hospitality
that we've been enjoying all day law and we'll continue
(09:01):
the conversation after the break. It's Saturdays with Tiffany, the
Little Show that Could right here on KFI AM six
forty live everywhere on your iHeartRadio app.
Speaker 1 (09:09):
You're listening to KFI AM six forty on demand KFI.
Speaker 2 (09:15):
AM six forty live everywhere on the iHeartRadio app. Tiffany
Hobbs here with you. It's Saturdays with Tiffany and we
are broadcasting live from Desconso Restaurant on Wilshire.
Speaker 8 (09:28):
Oh.
Speaker 2 (09:29):
Yes, we've been having a lovely time. We've been here
all day, starting with The Fork Report. Now we're here
with Saturdays with Tiffany, and it just keeps.
Speaker 3 (09:37):
Going and going. Mister Mo Kelly just walked in.
Speaker 6 (09:41):
Look at that.
Speaker 3 (09:43):
Guys know mo Kelly.
Speaker 2 (09:45):
Later with Moe Kelly and many other things, but later
with mo Kelly Monday through Friday seven to ten.
Speaker 3 (09:50):
We'll have him on. We'll snatch him before he leaves,
because he sneaks in and he's quick, He's sneak right
on out.
Speaker 2 (09:56):
We've gotta get him before he does that. And right
now we're in conversation in with Rob Ariano, the owner
of Desconso Restaurant, both here on the Wiltshire or the
Miracle Mile on Wilshire and in Costa Mesa, and I
am sandwiched in between, uh, these two gentlemen, the second
gentleman being Neil Savandra of the Fork Report and all
of his glory.
Speaker 7 (10:15):
I'm so glad you got to hang out here today,
not only to meet Rob and meet listeners and have
friends and family out here.
Speaker 4 (10:22):
It's a special place.
Speaker 2 (10:23):
It's a really special place, and it one of the
things that's been said is that when it was Marie
Calendar's there kind of was like a community field or
was this.
Speaker 4 (10:31):
Cheers, Yes, I've here.
Speaker 5 (10:33):
I've heard a lot about that, and we're really working
hard to recreate that and yeah, and we feel it
coming back.
Speaker 2 (10:39):
And that's what I was gonna say, That's what it
feels like. It feels every bit like a place you
can come and have familiarity with the staff with you,
You're accessible with your general manager. Everyone has been so graciual.
Speaker 5 (10:51):
I'm glad you feel that way because that's truly what
we're trying to do here today.
Speaker 3 (10:56):
That's that's become slightly yeah or be completely different.
Speaker 5 (11:01):
Everybody out get the radio coming in, put on that
face you know they're.
Speaker 1 (11:05):
Doing a great job.
Speaker 2 (11:06):
Whatever whatever you have are you threaten them in the
back there they have certainly delivered now.
Speaker 4 (11:10):
I appreciate that.
Speaker 3 (11:11):
And talking about you.
Speaker 2 (11:12):
And Neil, Rob and Neil, you both share a musical background,
both drummers. We talked about you both being Mexican. You
said that Neil, not me. But what I'm wondering is
why did you and how did you pivot from music,
which is a love you guys are both good at it,
to what you're doing now hospitality radio.
Speaker 3 (11:33):
So Neil will start with you. How did you.
Speaker 2 (11:36):
Pivot from being a musician and being so musically inclined
and being this, you know, hardcore.
Speaker 7 (11:42):
A little punk rocker, little punker, a little trouble maker. Well,
you know, I didn't do that professionally, although we did
do recordings and things like that. You know, as a
really young person, I was very much into the punk
rock movement. Still am just different. When you're fifty six,
you don't want to go in the pit. You stand
in the back and just enjoy it.
Speaker 3 (11:59):
This is really good shoe.
Speaker 7 (12:02):
But the everything that I've ever done, art, I did, design,
I did, marketing is about communication. Music is about communication.
Art is about communication, and it's just a culmination for
me to get into a place where I could talk
with people and connect with people. To me, I always
thought talk radio was like a you know, whether the
old party lines, you know, where you could just connect
(12:24):
with strangers in a way that seems safe and more
sometimes not so safe. But it just so for me,
it was communication, always been communication. I've said, no matter
what job I've done, it's always the same things. Creativity, connection, artistry,
human interaction. And then it's just different titles.
Speaker 3 (12:44):
From there, okay, multi hyphen its.
Speaker 4 (12:47):
Yeah, it's just it's all the same thing.
Speaker 7 (12:49):
It's just to communicate and you know, connect.
Speaker 3 (12:52):
Where you put it.
Speaker 2 (12:53):
As to you, Rob how did you decide to pivot
from what you could have followed into hospitality.
Speaker 5 (12:58):
Well, at some point point, I had to get a
real job, as they said, in my quest to become
a rock star. But you know, my passor for food
started when I was really young. But I just always
wanted to eat. I'd never really when I was young,
wanted to pursue a career in the food industry. But
as my musical career was coming to this place where
(13:20):
I was trying to make decisions, I started to see
the guys who were producing the shows, you know, and
they were the ones kind of having all the glory
at the end of the day, and I really liked
the process of what they were going through and producing
these concerts and events that we were playing at. And
so I started getting on that side, fell into a
(13:41):
group that had venues and restaurants, and immediately gravitated to
that restaurant aspect in my twenties, and it was over
from there. I just I got out of producing musical
shows and just focused purely on the restaurant side and
was developing for this business and it flourished from there.
Speaker 2 (14:02):
So now we're at a very sensitive time here in
Los Angeles and we're not going to make this a
political conversation.
Speaker 3 (14:09):
By any means.
Speaker 4 (14:10):
I appreciate that definitely.
Speaker 2 (14:12):
But there's a lot going on. You are a Mexican restaurant.
If there was one thing that you could say to
people listening in Los Angeles to encourage, to motivate people
to still patronize your business, to still partake in Mexican culture,
what would that be?
Speaker 4 (14:31):
Oh man, that is a serious question.
Speaker 5 (14:34):
I mean, it's a beautiful culture and it's being threatened,
and I don't understand how you can threaten such a
beautiful culture, not only from the familial values, but the
food and the.
Speaker 4 (14:48):
Music, everything about it.
Speaker 5 (14:50):
And I think if we continue to embrace it, that
power of it doesn't go away and it only gets bigger. So,
you know, making the concerted effort to go out and
embrace everything you know Mexican and Mexican culture would be my,
uh my recommendation.
Speaker 3 (15:07):
Well said.
Speaker 2 (15:07):
Thanks Rob Ariano, owner of Disconso Restaurant, Costa Mesa and
the Miracle Mile where we are now and Neil Savage.
Speaker 3 (15:14):
Rep Reporter extraordinaire. I love you, Neil, I love you too.
Thank you for haying out.
Speaker 2 (15:20):
I appreciate it. We're leaving in our little show, Rob.
We appreciate everything you've done for us today.
Speaker 4 (15:26):
Appreciate you.
Speaker 6 (15:27):
Hope my closure.
Speaker 2 (15:28):
How can people reach you and continue to engage with Desconzo.
Speaker 5 (15:32):
Well, our website Disconso Restaurant dot COM's best way to
kind of see where we're at and all the menus
we have and all the things that we offer and
get all the info.
Speaker 4 (15:42):
Make a reservation, et cetera. Make a reservation for sure, absolute.
Speaker 3 (15:46):
Because this place gets packed quick.
Speaker 4 (15:48):
It definitely helps. Yeah, we you know, we're a big place.
Speaker 5 (15:50):
We do except walkins, but for sure, reservation is a
way to go, especially if you're gonna do our plancha
dining where.
Speaker 4 (15:56):
We cook at your table, you have your own private chef.
Speaker 5 (15:58):
That definitely requires a lot litle bit more advanced planning.
Speaker 3 (16:02):
A little more of that, a little more than.
Speaker 4 (16:04):
A little bit, but worth it.
Speaker 5 (16:06):
Yeah, absolutely, that is our goal and make everything worth it.
Speaker 4 (16:10):
Thank you so much, Thank you appreciate it. When we
come back, we're.
Speaker 2 (16:12):
Gonna pull mo Kelly up here and see what he's
up to, and a little bit of trivia so we
can give some of these giveaways away. Not my clueless
mug here. I have to hi that because people want it.
But on the other side, we'll continue the conversation. It's
k IF I AM six forty Live everywhere on the
iHeartRadio apps.
Speaker 1 (16:31):
You're listening to KFI AM six forty on demand if.
Speaker 2 (16:35):
I AM six forty Live everywhere on the iHeartRadio app.
We are live at the Disconso Restaurant here until seven o'clock.
It's Saturdays with Tiffany and none other than the mister
mo Kelly. Mister mo Kelly is sitting next to me.
Mister mo Kelly. Everybody, it is.
Speaker 8 (16:56):
A pleasure to see you, Tiffany. It's a pleasure to
be here. It warms my heart. Art you are part
of my radio legacy. I mean that respectfully. Your success
is my success, and I'm just overjoyed. I couldn't get
here soon enough. I would have been here earlier, but
there was other stuff going on. But I'm here now.
Speaker 3 (17:14):
The thing that's thank you for saying that and for coming.
Speaker 4 (17:16):
We know you have.
Speaker 2 (17:17):
You may not know Mo has a lot that he
does off air, including being a leader at a it's
not called a dojo, is it.
Speaker 8 (17:26):
Dojo is Japanese Dojong is Korean. I studied Korean martial
art of Hapkito, and Saturdays is what I usually teach
the kids in adults class.
Speaker 3 (17:35):
That's what you came from.
Speaker 8 (17:36):
Now. I did that from nine until noon, and then
I went to Carson to officiate youth basketball from one
pm to about five pm.
Speaker 6 (17:46):
Ran home, took a quick shower and here we are.
Speaker 3 (17:48):
Well you smell good. Thank you for that.
Speaker 6 (17:50):
I spend a little time in the shower.
Speaker 2 (17:52):
It's interesting because now I'm on this side of the microphone,
and usually you are interviewing or questioning me, being that
I'm a part of your radio legacy, and now I
get the pleasure of being able to kind of throw.
Speaker 3 (18:03):
It at you how to speak.
Speaker 2 (18:05):
And one of the things that I'm most interested in
talking to you about right now is what you decided
to do yesterday on your broadcast. You did something for
Stefan Cabeza, Steph the Foushe we love him, Fushi, many nicknames,
but you decided to do something with your broadcast, with
your show that has made an immeasurable impact on Steph's recovery.
Speaker 3 (18:29):
Can you talk about that?
Speaker 8 (18:31):
Sure, everyone knows the story at this point as far
as what happened to Stephan and his automobile accident. Tim
Conway Junior bless his heart, what he was doing off
the air and behind the scenes to help find him,
and Sharon Bellio her efforts to find out what was
going on with him.
Speaker 6 (18:49):
The least I could do is try to.
Speaker 8 (18:51):
Meet the moment with with what I had do. The
best I can write where I was, and that was
in the chair behind the mic. We had a full
show prepared. We thought we would do some ins and
out say hey, this is going on.
Speaker 6 (19:05):
As well, but let's talk about Steph.
Speaker 8 (19:06):
And I texted to Wala and I said, you know what,
we're throwing out the show. This is more important than that.
And there are other things that I live by. I said,
if we have these platforms, if we have these means
of communication, and we don't use him to uplift each other,
then what's the damn point?
Speaker 6 (19:24):
And I knew I had at least one hundred thousand
people who were listening at that point. Why better? Who better?
You know? When better?
Speaker 8 (19:31):
Would there have been an opportunity to maximize the moment
and have everyone's undivided attention to help Stephan Cabeza and
I said, well, it's going to be.
Speaker 2 (19:41):
Now, can you tell us a memory that you have
of Steph? You've worked with him now for four or
five years or so, and we've all gotten closed. This
is a very close radio family, and I'm privileged to
be a part of that as well. But is there
a memory or a fun anecdote that you can share
about stuff?
Speaker 8 (20:00):
I know if it's one, it's a continuing anecdote each
and every night if you hear my show, if there's
something that you like about my show, it.
Speaker 6 (20:07):
Is in large part to what Steph does.
Speaker 8 (20:10):
As far as music cues, as far as if I
make mention of a TV show a commercial, I don't
have to tell him. He just does it, and it
makes everything that I do not only better, but easier
and more enjoyable.
Speaker 6 (20:23):
We have this kind of connection where.
Speaker 8 (20:25):
Even though he may be fifteen twenty years younger than.
Speaker 6 (20:28):
Me, he's an old soul.
Speaker 3 (20:30):
Oh my god.
Speaker 8 (20:31):
He knows the TV shows, he knows the music references,
he knows the cinematic references, and it's almost like there's
a lot of me and him, and so we have
an unspoken language in many ways where I don't have
to say it to him.
Speaker 6 (20:47):
He just does it.
Speaker 8 (20:48):
And I can't think of a one particular, singular memory,
but I can say it's always a pleasure when I
come in and I see him what I say on
the ones and twos. He's the DJ for our show, yes,
and he sets the tone, he sets the mood. And
I've never really seen him in a bad mood ever.
If he was, he hid it, you know, if he
(21:08):
was down, I didn't know it. And I can't say
that about a lot of people because when I'm pissed off, y'all.
Speaker 3 (21:14):
Gonna know, I'm not gonna hide it out of the way.
Speaker 8 (21:17):
And that's the hardest thing about this business because we
have to and you understand this better than anyone now,
we have to have a certain consistency.
Speaker 6 (21:25):
If we have a.
Speaker 8 (21:26):
Bad day we're on the air, the people listening don't
need to know that we had a bad day. We're
here to let other people enjoy their days, not to hear.
Speaker 6 (21:34):
About our bad day. Going back to Stephan, yesterday was.
Speaker 4 (21:38):
That exception, okay, And I was having a bad day.
Speaker 6 (21:42):
Oh, but I was going to help someone else, Yes.
Speaker 2 (21:46):
And you did, and you lent your show and about
your listeners to engage in the GoFundMe and it has
now surpassed seventy thousand, mister eighty since we've been on
eighty thousand dollars collective.
Speaker 6 (22:02):
Watching it as the day is progressed.
Speaker 2 (22:04):
And what has been said is that most of that
and I know you are very humble, you would not
tout this as being an accomplishment of yours, but most
of that money was raised last night on your show.
Speaker 8 (22:17):
Well, it is humbling, and I would rather think that
I had a role to play. And someone told me
a long time ago, you don't have to do everything.
You just need to do the best you can with
what you have right where you are. That's all I
was trying to do.
Speaker 2 (22:32):
One of the things that I enjoy about Sep're talking
with mister mo Kelly. You guys know him from Later
with mo Kelly Monday through Fridays, Monday through Friday from
seven to ten pm.
Speaker 3 (22:40):
Oh, thank you very much.
Speaker 2 (22:41):
And this gentleman here clapping has an anecdote for you
that he'll share off air later. Can't talk about that
right now. You have some fans here, Mo, quite a few.
But one of the things that I really enjoy about
Steph is how engaged he is in your YouTube broadcast.
You have a new format on your show. It's been
about six months now, eight months or so April, so
(23:02):
it's been a while, and you guys go live every
night on YouTube, where that your listeners, your audience can
watch what's happening in the studio. Stuff has become a
huge part of that because he is a very important
factor in your cast of characters. It's a cast, and
he plays his part in thinking about that. What does
(23:25):
going forward look like without Steph there? I know you've
considered it, and it's not to it's not to indict
or say anything. We have a wonderful team behind the boards.
Everyone is talented, but you have a YouTube component.
Speaker 8 (23:39):
Well, everything having to do with me is secondary Tertiary.
Don't care about it at all. His health, his well being,
his recuperation.
Speaker 6 (23:49):
Is everything to me.
Speaker 8 (23:50):
If it means that he can't participate in our show
for some inordinate amount of time, that's okay.
Speaker 3 (23:57):
And take your show to his hospital room.
Speaker 6 (24:00):
If he would invite us in, I would love that.
Speaker 3 (24:03):
Do it right from the hospital bed.
Speaker 8 (24:04):
You know. It's one of those things where I would
just want to see a smiling face. Yeah, you know,
he has an air about him and he has a way.
Speaker 6 (24:13):
Of carrying himself.
Speaker 8 (24:15):
I don't know if he doesn't have a care in
the world, but I feel as if he doesn't have
a care in the world.
Speaker 6 (24:21):
I know that he does, yes.
Speaker 8 (24:22):
But I'm saying I envy him in that regard to
be able to not sweat the small stuff. I sweat
the tiniest of things, and those are things that I'm
envious of him.
Speaker 2 (24:34):
Okay, Mo, going forward next week, what's in store for
your show? What can our listeners hear people who are
tuning in Saturdays with Tiffany, what can they look forward
to coming up on later with Mo Kelly?
Speaker 8 (24:45):
Well, obviously on Monday, we will have an update, and
I think it will be a substance of update on
what's going on with Steph, and hopefully we will be
in direct contact with him or his family, will have
a better sense of where he is in his recuperation
the extent his injuries, just being honest, and then we'll
have an emotional sense of where we are and where
(25:06):
we need to be, And then that's something that we'll
be able to keep people updated as we go. As
far as the world and the news. It changes like
the weather every fifteen minutes. Who knows what's going to happen.
Who knows what's going to happen in politics, or who
knows what's going to happen in sports in that intersection,
because it seems like all the lines are blurred now
or don't exist anymore.
Speaker 6 (25:25):
And so you have people like Stephen A.
Speaker 8 (25:26):
Smith talking about politics, and you have politicians like the
President talking about what's going on in sports, you know,
or what trans athletes can or cannot do. It's all
just one big missmash of information and news. And hopefully
my job is to be honest enough to cut through
some of the noise. And I'm not trying to get
anyone elected. I don't care about that. I have my
(25:47):
personal politics, but I don't try to get other people elected.
I'm not an advocate in that way. But I do
want to have a better signal to noise ratio where
we have more information than disinformation or misinformation. And hopefully
people can listen to me and know that I am
sincere and authentic in what I'm.
Speaker 6 (26:04):
Trying to say.
Speaker 2 (26:05):
And that's what makes you so good at what you
do and why you've been able to do it so
long and so successfully as you have. Mister Mokelly, thank
you so much for coming on with us. I appreciate
you got everybody give it up for mo his busy
schedule and he made it here to our little show
that could.
Speaker 3 (26:24):
I'm proud to have you sitting next to me.
Speaker 6 (26:26):
I'm proud that year here.
Speaker 2 (26:27):
Oh my goodness, look at the tables have turned a
little bit right.
Speaker 6 (26:30):
And that's the best part about it.
Speaker 2 (26:32):
When we come back, we'll get into some more trivia.
Here's a hint, go on the Disconzo website because that's
where the trivia will come from. We have three or
four more questions, some more giveaways here. The Disconzo website
is the key to all the answers that you'll need
for the upcoming trivia about Desconzo Restaurant, where we're broadcasting
(26:53):
live right here on Saturdays with Tiffany until seven o'clock.
Speaker 3 (26:56):
One more segment show went by super Fast on.
Speaker 2 (26:58):
KFI AM six four Party Live everywhere on the iHeartRadio app.
Speaker 1 (27:02):
You're listening to KFI AM sixty on demand.
Speaker 2 (27:06):
KFI I AM six forty Live everywhere on the iHeartRadio app.
Tiffany Hobbs here for one more segment and then Michael
Monks will come up with his wonderful show. Definitely will
keep you informed on some of the major news items
going on, whether it's the federal agents hiding in the
back of the rental truck outside of the home depot
(27:27):
in MacArthur Park in the Westlake District, or the wildfires
raging through southern California. Net Yahoo is planning to occupy
Gaza City. That is a huge, huge story, and I'm
sure Michael will tell us some updates about maybe the
totals for Stefan for Fushi our Fushi Bear as his
(27:48):
goalfundme now soores past the eighty thousand dollars mark, and
we just heard from mister Mo Kelly who sat in
with us and gave us a wonderful update about those
total north of eighty thousand dollars collected for Steph as
he recuperates from that horrific tragedy that he experienced on
(28:09):
Thursday that sent our station and our listeners into a tailspin.
But Foosh is going to be okay. It's going to
be a long road, but he will be okay. And
like I said, we are broadcasting live We've been here
all day, starting with the Fork report, Nail Savedra from
two to five, and then now us from five to seven.
(28:29):
It's coming to a close as we finish here at
Disconso Restaurant.
Speaker 3 (28:35):
I'm got to give you the address because this is
a place you need to visit.
Speaker 2 (28:39):
Is the food good? Everybody out there? Are you enjoying it?
They're enjoying the food. There's lots of options. You know,
there's finger food, there's the you know, bigger meals, there's seafood.
There's the plancha experience in the private room where you
can have your food cooked over and open flame.
Speaker 3 (28:56):
There's an extensive bar.
Speaker 2 (28:58):
This bar is i don't know, twenty feet high, maybe
a twenty foot high bar in the center of the
restaurant that is filled with amazing spirits. A fantastic bartending
crew who have been tending to every need that we
have and anticipating any need that we didn't know we had.
Speaker 3 (29:17):
They're just keeping him coming.
Speaker 2 (29:18):
Give it up for the staff here at Disconso, the
wait staff, the bar staff, they've been absolutely bar none
best staff I've ever experienced. And not just saying that
Rob didn't pay me to say that you're welcome. Rob Ariano,
the owner, gracious. We talked to him at six o'clock.
We found out quite a bit more about rob as
(29:39):
well as you know, some of his past, some of
his history. I dug pretty deeply into who Rob Ariano
is as a person, and we just love him even
more now because of it. So I want to say
thank you, of course to Rob Ariano Disconso as a whole,
and we hope to be back. You can visit this
particular location, five seven seventy three Wilshire Boulevard, right here
(30:03):
in the center of the Miracle Mile across from the
LaBrea Tarpets, right down from Lakma. You can walk to
it from multiple places. Make a day of it, make
a lunch of it, come on out. This location has
been open since January and they need to stay open
for as long as Rob.
Speaker 3 (30:21):
Wants them to stay open.
Speaker 2 (30:22):
We need to be here, we need to support and
if you cannot make it to La you can certainly
visit the location in Coasta Mesa. There is a Desconso
restaurant in coast Ta Mesa. That's the first restaurant that opened.
It did so well that Rob opened a second one
right here in the Miracle mile. I want to say
thank you to everyone here who has attended. Give yourselves
(30:43):
a round of applause. You've been amazing, you've come up here,
you've snatched our giveaways. Our giveaways were overflowing, and now
there are just a few things left. Water bottles filled
with chocolate candles are holding these things up. So seems
like there's time for some trivia. Let's give away the
rest of these giveaways. What you want to do is
(31:05):
you want to go on Disconzo restaurant dot com. That's
where your answers will come from to the following questions.
I'll give you a moment go on Disconzo restaurant dot
com because the questions are going to be derived from
a lot of the literature there. It might be a
menu question, it might be you know where can you
(31:27):
locate a certain place on a map? First question, are
you waving at me?
Speaker 3 (31:33):
You're leaving?
Speaker 2 (31:34):
Why are you leaving? I don't want you to leave.
You're on a lunch break. They don't need to, don't
they don't, They don't know you're even gone. Just stay
five more minutes. We're only on for like four more minutes.
Speaker 3 (31:46):
You can stay. It's okay. Tell them, you know what,
take a.
Speaker 2 (31:48):
Picture and say you were here and then I put
you on air and you couldn't leave. You know, your
boss will have to understand. Thank you very much.
Speaker 3 (31:56):
Okay.
Speaker 2 (31:57):
Also, we passed out some stickers, Kayla did one of
our one of our most beloved segments that we've done
recently has to do with Tarantula Mating Season. We have
wonderful listeners. The feedback was extensive. They loved the Tarantula
Mating Season experience and segment. So a wonderful young creator
(32:21):
made stickers for us.
Speaker 3 (32:23):
And those stickers are where'd.
Speaker 6 (32:24):
You put them?
Speaker 3 (32:25):
Kayla?
Speaker 2 (32:26):
I gave them out and then I put them back. Okay,
So they were given out. You can keep those, put
them wherever you want. That is a gift, a little
free gift from us to you, those Tarantula mating stickers.
And maybe even soon to come that might be mentioned
in the what Kayla weekly promo. We're getting commercials, you guys,
(32:47):
our show is doing.
Speaker 3 (32:48):
Okay, Saturday's it's opening. Okay. If I am six forty,
this is not this is unusual.
Speaker 2 (32:54):
This is and mister m'kelly can tell you if Neil
were here, he would tell you it is unusual for
a Saturday show to have promo throughout the week, but
we have been so blessed to be able to have
such an addition to our program. And it's a testament
to you as listeners. It's a testament to the hard
work that goes on behind the scenes. It's a testament
(33:15):
to Kayla who made this happen. So I appreciate you,
Kayla so much. My right hand gal in my left
hand gal right now, but my right hand gal normally
I love her so lust All right, let's get into
some trivia that gave you plenty of time to go
on the website.
Speaker 3 (33:32):
Raise your hand.
Speaker 2 (33:32):
If you have already won, you may not win again.
When did the first Disconso location open? What year did
it open? I heard the answer, but I don't know
who said who?
Speaker 3 (33:48):
What's the answer?
Speaker 2 (33:50):
Twenty eighteen, twenty nineteen, eighteen ninety Yes, you are correct.
Go ahead and come up and choose a giveaway here
twenty eighteen the Coast and Mesa location opened up. I know,
aren't they cute? We have candles, we have notepads with
our little stickers on them. It's a it's an index card. Nope,
(34:13):
index card, notepad. There's candy, there's all sorts of fun
there's a magnet, there's all sorts of fun stuff.
Speaker 3 (34:20):
Right, okay, take that.
Speaker 2 (34:21):
Congratulations twenty eighteen and then also.
Speaker 3 (34:26):
Deep cut, Deep, Deep Cut. Rob mentioned it.
Speaker 2 (34:30):
Where did the owner, Rob Ariano graduate college from?
Speaker 3 (34:35):
Where did he graduate college from? UCLA?
Speaker 8 (34:39):
Wrong?
Speaker 3 (34:40):
Wrong?
Speaker 2 (34:42):
Anyone any takers us? Brown us?
Speaker 3 (34:45):
No?
Speaker 2 (34:47):
No, it's a cal State school, cal State Channel Islands,
cal State Long Beach.
Speaker 3 (34:53):
Who said that.
Speaker 8 (34:55):
Up?
Speaker 2 (34:56):
Both of you can come up and get a prize?
Cal State Long Beach. It is the answer, cal State
Long Beach. He graduated in two thousand and one. Talking
about disasters, Rob seems to be a harbinger of disaster. Sadly,
his years and the way they align just are just interesting.
(35:17):
And let's see, can anyone show me meet youa kan
on a map? You'll have to bring up your phone,
bring something up, show me meet you wa kan on
a map. We have to do this quickly because we
gotta go. Can anyone show me meet you up? Two
people are running, don't knock us down, and you are correct.
It is in the Central Mexican region of the country.
(35:40):
Meets you wa Kan being the main inspiration for this
beautiful restaurant, I implore you all to come out and
visit again. The address is one excuse me, five seven
seventy three Wilshor Boulevard, right here in the Miracle Mile
Desconzo Restaurant. It has been an absolute blast. Give yourselves
a round of apply and that's gonna do it for
(36:05):
our very first live broadcast.
Speaker 3 (36:08):
We did it.
Speaker 2 (36:09):
We did it Saturdays with Tiffany everybody.
Speaker 3 (36:13):
Oh.
Speaker 2 (36:13):
Programming note, we will not be on next Saturday or
the Saturday after because of the Chargers game. We'll be
pre empted, but make sure you listen to all of
our other programs and I will see you on Friday
August twenty second when I take over Mo Kelly's show
as his fill in co host. So I'll be right
(36:36):
there Friday August twenty second. Check you out next time.
Thank you all for coming. It's been a blast. KFI
AM six forty.
Speaker 3 (36:42):
Live everywhere on the iHeartRadio
Speaker 1 (36:45):
App, KFI AM six forty on demand
You're listening to KFI AM six forty on demand.
Speaker 2 (00:08):
Saturdays with Tiffany Everybody live right here from the beautiful
Disconso Restaurant on Wiltshire in the Miracle Mile. We are
not at the location in Costa Mesa, but how cool
would it be if you went to the location in
Coasta Mesa at the same time you'll get our show
by proxy. You'll be there, You'll be supporting Disconso Coasta
(00:28):
Mesa location. You can come out here. We still have
some time and you can just continue even if we're
not on air. Come support this beautiful restaurant. We're here
with Saturdays with Tiffany until seven o'clock. And now up
next we're going to talk to the owner of Disconso Restaurant,
Rob Ariano, and we also have Neil Savadra sitting in.
(00:53):
I am in a very good sandwich right now. Ron
on one side, Neil on the other side.
Speaker 3 (00:58):
It's what would this be called?
Speaker 4 (01:00):
I don't know, don't say we.
Speaker 2 (01:06):
Before we get started, Rob and Neil, I'm going to
do a couple more questions for trivia you can answer.
Speaker 3 (01:13):
Both of you are ineligible, so do not try.
Speaker 2 (01:15):
It all right, here's a question what is Disconso inspired by?
This comes directly from the website, kind of the the
tagline what is Disconso inspired by? If you go to
Disconso Restaurant dot com, I believe you can find out
the answer. What is it inspired by? Mitch you will come, Mites, come.
Speaker 5 (01:38):
Upwk Absolutely you can come.
Speaker 3 (01:41):
Get a free gift here from the table.
Speaker 2 (01:44):
All right now, Disconso also has a tagline, does anyone
know what the tagline is? Also on the website there
is a tagline anyone any takers? Not yet, We'll come
back to that. Rob since you're here, what's your tagline?
Speaker 3 (02:05):
Do you know it?
Speaker 5 (02:06):
Well, let's see, it depends what we're pushing. But flavors
of mituacn that is exactly it.
Speaker 3 (02:12):
Well done.
Speaker 2 (02:13):
I would hope that you wouldn't know, of course, bringing
you the flavors of mitya Wa Khan rob Ariano, this
is a beautiful establishment you have here. Like Neil was
saying during the Fork Report, I've passed by when it
was Marie Callenders, I've passed by when there was nothing here.
Always wondered why this location was sitting idly endormant.
Speaker 4 (02:32):
I wondered myself gorgeous.
Speaker 2 (02:34):
So absolutely what you were telling Neil that you passed
by and you just decided to come in, and that's
what really got your attention and made you want to
dedicate yourself to this space.
Speaker 4 (02:43):
What drew you.
Speaker 5 (02:44):
In Initially, I'm the facade, so the character of the
brick archways and facing Wilshire Boulevard right here in this
sort of arts museum district.
Speaker 4 (02:56):
That was my initial poll. Couldn't pass that up.
Speaker 5 (03:00):
Come in and just was wold with the high ceilings
and the big open space, and you could do a
lot with it.
Speaker 2 (03:06):
Now, this was in two thousand and eighteen, twenty nineteen.
Speaker 5 (03:10):
No, No, we started looking at the space around twenty
twenty two.
Speaker 4 (03:14):
Okay, twenty two.
Speaker 3 (03:15):
So this space opened when exactly We.
Speaker 5 (03:18):
Actually just opened in January of twenty twenty five.
Speaker 3 (03:21):
Brand new restaurant.
Speaker 2 (03:22):
Yeah, but your first location in Coasta Mesa twenty eighteen,
that's right before COVID that one. Yes, great timing you
have there.
Speaker 5 (03:29):
Great timing, yes, Okay, So not only did we open,
you know, and we hit COVID in our first spot,
and then we opened here during the fires, so great timing.
That's a string of bad timing, yes, absolutely.
Speaker 2 (03:43):
Now, Neil, before you came on, had you visited this
restaurant before?
Speaker 6 (03:48):
Not this location?
Speaker 3 (03:49):
No, butsa what.
Speaker 7 (03:51):
Whenever he opens a restaurant run for the Hills. Oh yeah,
that's when the disasts happened. Yeah, he's looking at a place.
Speaker 6 (03:58):
I'm like, Oh, here comes COVID.
Speaker 7 (04:00):
I had not been to this location in its current form.
I've been here when it was Marie calendars, of course,
and the thought of knowing what Rob does and putting
it in this architecture, I was very excited. And obviously
it does not disappoint. It's stunning.
Speaker 3 (04:16):
Uh it is.
Speaker 7 (04:17):
You know that that column of booze bottles in the
center in the and the bar in the.
Speaker 5 (04:23):
Right to Yeah, you can tell what we truly value
when you walk in.
Speaker 4 (04:29):
Yes, full of experience.
Speaker 2 (04:31):
Now, I read that from your website because I've done
quite a bit of research and wanted to.
Speaker 3 (04:35):
Prepare you for this.
Speaker 2 (04:37):
You know, this really important time in your day appearing
on Saturdays with Tiffany, that learning and refining were cornerstones
of your establishment. Just coming up with this restaurant, learning
and refining stuff out, What have you learned and what
have you refined?
Speaker 3 (04:54):
Since January?
Speaker 5 (04:56):
Since January. So, you know, that's the thing in this business.
If you're not constantly learning, you're going backwards.
Speaker 6 (05:03):
What have I learned?
Speaker 5 (05:04):
I have learned that I've renewed my love for Mexican
food because every time we kind of develop menu items,
and especially here in La as opposed to what we're
doing coast to me. So we have some different menu items,
we get into the nitty gritty of where they're from,
where the flavors are from. You know, we really try
and you know, search through our Michua Kan food database
(05:27):
and find some of the most you know, inspiring dishes,
whether it's street based or really high end elevated foods
and create our versions of that, so, you know, really
digging into some some of those little culinary cultural aspects.
Speaker 4 (05:42):
So I've learned a lot about that.
Speaker 2 (05:43):
So why did you decide on Mitschua Kan There are
so many countries and regions.
Speaker 5 (05:47):
Why they're because I really love what they're doing there
and how they prepare their sauces, the combination of ingredients
I really like sort of the flavors and textures and
the chilis they use, the marita chili, which is really
a you know, a grilled Serono pepper or Jolapaenno's that's
(06:07):
got that smoky charred flavor, and just the flavors that
coming out of there are just beautiful, and I think
they're really underserved in American cuisine, American Mexican restaurants, and
especially here in La And there's definitely some flavors of it,
but I think that it's it's it's a part of
Mexican food that's you don't see.
Speaker 6 (06:28):
A lot of.
Speaker 2 (06:29):
We're talking with Rob Ariano, the owner of Disconso Restaurant
right here on Wilshire and in Costa Mason. I have
Neil Savadra here as well. The reason, Neil, other than
loving you so much that I have you here right now,
you'll take it, is because you and Rob actually have
something in common. And you might not know, you might
know you both have a musical background.
Speaker 7 (06:51):
Oh, we might have talked about it, yes briefly, but yes,
now both of you say.
Speaker 6 (06:57):
You're both Mexican.
Speaker 4 (06:58):
Yes, correct.
Speaker 2 (07:00):
That was the easiest, long I wanted to go for
something a bit more advanced. You both played musical instruments. Neil,
you played drums, drums and Rob drums.
Speaker 3 (07:09):
Look at you? What kind of drums specific.
Speaker 7 (07:12):
Oh well, I think I played Pearl for a while.
Speaker 6 (07:16):
I played.
Speaker 7 (07:19):
God it's been so long, very young punk rocker. Yeah,
but the just a like a six piece kit.
Speaker 5 (07:29):
Okay, same for you, yeah, basic, Yeah, but I played
a five piece rock kit.
Speaker 6 (07:36):
Brands.
Speaker 5 (07:38):
No, he's got six so I would.
Speaker 6 (07:41):
So like, he'll go and I'll go, okay, and he's.
Speaker 4 (07:49):
Extra head in there.
Speaker 2 (07:50):
The thing about both of you is that you've said
that music was your first love or a first love,
and I'm interested in finding out when we come back,
what made you both pivot into your current iterations. You
into hospitality when you were this amazing drummer, amazing amazing musician,
and you kneel into hosting radio and other things, all
(08:12):
the many things you do. That's what you guys have
in common, this major pivot from both being you know,
playing the drums.
Speaker 3 (08:19):
How ironic is that?
Speaker 6 (08:21):
It's ironical?
Speaker 3 (08:22):
It's ironical.
Speaker 6 (08:23):
It's like rain on your wedding day.
Speaker 3 (08:27):
Two Mexican drummers. You know, when do you ever get that?
Speaker 6 (08:31):
You know?
Speaker 3 (08:31):
Never? Right, So we'll talk about that when we come back.
Stay here. Can we keep you for a little bit longer? Neil?
Can we I know you gotta go. You've been here
all day, are you good?
Speaker 6 (08:38):
Sure?
Speaker 3 (08:39):
Awesome.
Speaker 2 (08:39):
We'll continue the conversation on the other side of the
break with Neil Savadra of The Fork Report and Rob Ariano,
owner of this beautiful restaurant, Disconso Restaurant, right here on Wilshair.
Come out, make sure you're supporting. Give it up for
rob Ariano and Disconzo Restaurant. These beautiful accommodations, wonderful hospitality
that we've been enjoying all day law and we'll continue
(09:01):
the conversation after the break. It's Saturdays with Tiffany, the
Little Show that Could right here on KFI AM six
forty live everywhere on your iHeartRadio app.
Speaker 1 (09:09):
You're listening to KFI AM six forty on demand KFI.
Speaker 2 (09:15):
AM six forty live everywhere on the iHeartRadio app. Tiffany
Hobbs here with you. It's Saturdays with Tiffany and we
are broadcasting live from Desconso Restaurant on Wilshire.
Speaker 8 (09:28):
Oh.
Speaker 2 (09:29):
Yes, we've been having a lovely time. We've been here
all day, starting with The Fork Report. Now we're here
with Saturdays with Tiffany, and it just keeps.
Speaker 3 (09:37):
Going and going. Mister Mo Kelly just walked in.
Speaker 6 (09:41):
Look at that.
Speaker 3 (09:43):
Guys know mo Kelly.
Speaker 2 (09:45):
Later with Moe Kelly and many other things, but later
with mo Kelly Monday through Friday seven to ten.
Speaker 3 (09:50):
We'll have him on. We'll snatch him before he leaves,
because he sneaks in and he's quick, He's sneak right
on out.
Speaker 2 (09:56):
We've gotta get him before he does that. And right
now we're in conversation in with Rob Ariano, the owner
of Desconso Restaurant, both here on the Wiltshire or the
Miracle Mile on Wilshire and in Costa Mesa, and I
am sandwiched in between, uh, these two gentlemen, the second
gentleman being Neil Savandra of the Fork Report and all
of his glory.
Speaker 7 (10:15):
I'm so glad you got to hang out here today,
not only to meet Rob and meet listeners and have
friends and family out here.
Speaker 4 (10:22):
It's a special place.
Speaker 2 (10:23):
It's a really special place, and it one of the
things that's been said is that when it was Marie
Calendar's there kind of was like a community field or
was this.
Speaker 4 (10:31):
Cheers, Yes, I've here.
Speaker 5 (10:33):
I've heard a lot about that, and we're really working
hard to recreate that and yeah, and we feel it
coming back.
Speaker 2 (10:39):
And that's what I was gonna say, That's what it
feels like. It feels every bit like a place you
can come and have familiarity with the staff with you,
You're accessible with your general manager. Everyone has been so graciual.
Speaker 5 (10:51):
I'm glad you feel that way because that's truly what
we're trying to do here today.
Speaker 3 (10:56):
That's that's become slightly yeah or be completely different.
Speaker 5 (11:01):
Everybody out get the radio coming in, put on that
face you know they're.
Speaker 1 (11:05):
Doing a great job.
Speaker 2 (11:06):
Whatever whatever you have are you threaten them in the
back there they have certainly delivered now.
Speaker 4 (11:10):
I appreciate that.
Speaker 3 (11:11):
And talking about you.
Speaker 2 (11:12):
And Neil, Rob and Neil, you both share a musical background,
both drummers. We talked about you both being Mexican. You
said that Neil, not me. But what I'm wondering is
why did you and how did you pivot from music,
which is a love you guys are both good at it,
to what you're doing now hospitality radio.
Speaker 3 (11:33):
So Neil will start with you. How did you.
Speaker 2 (11:36):
Pivot from being a musician and being so musically inclined
and being this, you know, hardcore.
Speaker 7 (11:42):
A little punk rocker, little punker, a little trouble maker. Well,
you know, I didn't do that professionally, although we did
do recordings and things like that. You know, as a
really young person, I was very much into the punk
rock movement. Still am just different. When you're fifty six,
you don't want to go in the pit. You stand
in the back and just enjoy it.
Speaker 3 (11:59):
This is really good shoe.
Speaker 7 (12:02):
But the everything that I've ever done, art, I did, design,
I did, marketing is about communication. Music is about communication.
Art is about communication, and it's just a culmination for
me to get into a place where I could talk
with people and connect with people. To me, I always
thought talk radio was like a you know, whether the
old party lines, you know, where you could just connect
(12:24):
with strangers in a way that seems safe and more
sometimes not so safe. But it just so for me,
it was communication, always been communication. I've said, no matter
what job I've done, it's always the same things. Creativity, connection, artistry,
human interaction. And then it's just different titles.
Speaker 3 (12:44):
From there, okay, multi hyphen its.
Speaker 4 (12:47):
Yeah, it's just it's all the same thing.
Speaker 7 (12:49):
It's just to communicate and you know, connect.
Speaker 3 (12:52):
Where you put it.
Speaker 2 (12:53):
As to you, Rob how did you decide to pivot
from what you could have followed into hospitality.
Speaker 5 (12:58):
Well, at some point point, I had to get a
real job, as they said, in my quest to become
a rock star. But you know, my passor for food
started when I was really young. But I just always
wanted to eat. I'd never really when I was young,
wanted to pursue a career in the food industry. But
as my musical career was coming to this place where
(13:20):
I was trying to make decisions, I started to see
the guys who were producing the shows, you know, and
they were the ones kind of having all the glory
at the end of the day, and I really liked
the process of what they were going through and producing
these concerts and events that we were playing at. And
so I started getting on that side, fell into a
(13:41):
group that had venues and restaurants, and immediately gravitated to
that restaurant aspect in my twenties, and it was over
from there. I just I got out of producing musical
shows and just focused purely on the restaurant side and
was developing for this business and it flourished from there.
Speaker 2 (14:02):
So now we're at a very sensitive time here in
Los Angeles and we're not going to make this a
political conversation.
Speaker 3 (14:09):
By any means.
Speaker 4 (14:10):
I appreciate that definitely.
Speaker 2 (14:12):
But there's a lot going on. You are a Mexican restaurant.
If there was one thing that you could say to
people listening in Los Angeles to encourage, to motivate people
to still patronize your business, to still partake in Mexican culture,
what would that be?
Speaker 4 (14:31):
Oh man, that is a serious question.
Speaker 5 (14:34):
I mean, it's a beautiful culture and it's being threatened,
and I don't understand how you can threaten such a
beautiful culture, not only from the familial values, but the
food and the.
Speaker 4 (14:48):
Music, everything about it.
Speaker 5 (14:50):
And I think if we continue to embrace it, that
power of it doesn't go away and it only gets bigger. So,
you know, making the concerted effort to go out and
embrace everything you know Mexican and Mexican culture would be my,
uh my recommendation.
Speaker 3 (15:07):
Well said.
Speaker 2 (15:07):
Thanks Rob Ariano, owner of Disconso Restaurant, Costa Mesa and
the Miracle Mile where we are now and Neil Savage.
Speaker 3 (15:14):
Rep Reporter extraordinaire. I love you, Neil, I love you too.
Thank you for haying out.
Speaker 2 (15:20):
I appreciate it. We're leaving in our little show, Rob.
We appreciate everything you've done for us today.
Speaker 4 (15:26):
Appreciate you.
Speaker 6 (15:27):
Hope my closure.
Speaker 2 (15:28):
How can people reach you and continue to engage with Desconzo.
Speaker 5 (15:32):
Well, our website Disconso Restaurant dot COM's best way to
kind of see where we're at and all the menus
we have and all the things that we offer and
get all the info.
Speaker 4 (15:42):
Make a reservation, et cetera. Make a reservation for sure, absolute.
Speaker 3 (15:46):
Because this place gets packed quick.
Speaker 4 (15:48):
It definitely helps. Yeah, we you know, we're a big place.
Speaker 5 (15:50):
We do except walkins, but for sure, reservation is a
way to go, especially if you're gonna do our plancha
dining where.
Speaker 4 (15:56):
We cook at your table, you have your own private chef.
Speaker 5 (15:58):
That definitely requires a lot litle bit more advanced planning.
Speaker 3 (16:02):
A little more of that, a little more than.
Speaker 4 (16:04):
A little bit, but worth it.
Speaker 5 (16:06):
Yeah, absolutely, that is our goal and make everything worth it.
Speaker 4 (16:10):
Thank you so much, Thank you appreciate it. When we
come back, we're.
Speaker 2 (16:12):
Gonna pull mo Kelly up here and see what he's
up to, and a little bit of trivia so we
can give some of these giveaways away. Not my clueless
mug here. I have to hi that because people want it.
But on the other side, we'll continue the conversation. It's
k IF I AM six forty Live everywhere on the
iHeartRadio apps.
Speaker 1 (16:31):
You're listening to KFI AM six forty on demand if.
Speaker 2 (16:35):
I AM six forty Live everywhere on the iHeartRadio app.
We are live at the Disconso Restaurant here until seven o'clock.
It's Saturdays with Tiffany and none other than the mister
mo Kelly. Mister mo Kelly is sitting next to me.
Mister mo Kelly. Everybody, it is.
Speaker 8 (16:56):
A pleasure to see you, Tiffany. It's a pleasure to
be here. It warms my heart. Art you are part
of my radio legacy. I mean that respectfully. Your success
is my success, and I'm just overjoyed. I couldn't get
here soon enough. I would have been here earlier, but
there was other stuff going on. But I'm here now.
Speaker 3 (17:14):
The thing that's thank you for saying that and for coming.
Speaker 4 (17:16):
We know you have.
Speaker 2 (17:17):
You may not know Mo has a lot that he
does off air, including being a leader at a it's
not called a dojo, is it.
Speaker 8 (17:26):
Dojo is Japanese Dojong is Korean. I studied Korean martial
art of Hapkito, and Saturdays is what I usually teach
the kids in adults class.
Speaker 3 (17:35):
That's what you came from.
Speaker 8 (17:36):
Now. I did that from nine until noon, and then
I went to Carson to officiate youth basketball from one
pm to about five pm.
Speaker 6 (17:46):
Ran home, took a quick shower and here we are.
Speaker 3 (17:48):
Well you smell good. Thank you for that.
Speaker 6 (17:50):
I spend a little time in the shower.
Speaker 2 (17:52):
It's interesting because now I'm on this side of the microphone,
and usually you are interviewing or questioning me, being that
I'm a part of your radio legacy, and now I
get the pleasure of being able to kind of throw.
Speaker 3 (18:03):
It at you how to speak.
Speaker 2 (18:05):
And one of the things that I'm most interested in
talking to you about right now is what you decided
to do yesterday on your broadcast. You did something for
Stefan Cabeza, Steph the Foushe we love him, Fushi, many nicknames,
but you decided to do something with your broadcast, with
your show that has made an immeasurable impact on Steph's recovery.
Speaker 3 (18:29):
Can you talk about that?
Speaker 8 (18:31):
Sure, everyone knows the story at this point as far
as what happened to Stephan and his automobile accident. Tim
Conway Junior bless his heart, what he was doing off
the air and behind the scenes to help find him,
and Sharon Bellio her efforts to find out what was
going on with him.
Speaker 6 (18:49):
The least I could do is try to.
Speaker 8 (18:51):
Meet the moment with with what I had do. The
best I can write where I was, and that was
in the chair behind the mic. We had a full
show prepared. We thought we would do some ins and
out say hey, this is going on.
Speaker 6 (19:05):
As well, but let's talk about Steph.
Speaker 8 (19:06):
And I texted to Wala and I said, you know what,
we're throwing out the show. This is more important than that.
And there are other things that I live by. I said,
if we have these platforms, if we have these means
of communication, and we don't use him to uplift each other,
then what's the damn point?
Speaker 6 (19:24):
And I knew I had at least one hundred thousand
people who were listening at that point. Why better? Who better?
You know? When better?
Speaker 8 (19:31):
Would there have been an opportunity to maximize the moment
and have everyone's undivided attention to help Stephan Cabeza and
I said, well, it's going to be.
Speaker 2 (19:41):
Now, can you tell us a memory that you have
of Steph? You've worked with him now for four or
five years or so, and we've all gotten closed. This
is a very close radio family, and I'm privileged to
be a part of that as well. But is there
a memory or a fun anecdote that you can share
about stuff?
Speaker 8 (20:00):
I know if it's one, it's a continuing anecdote each
and every night if you hear my show, if there's
something that you like about my show, it.
Speaker 6 (20:07):
Is in large part to what Steph does.
Speaker 8 (20:10):
As far as music cues, as far as if I
make mention of a TV show a commercial, I don't
have to tell him. He just does it, and it
makes everything that I do not only better, but easier
and more enjoyable.
Speaker 6 (20:23):
We have this kind of connection where.
Speaker 8 (20:25):
Even though he may be fifteen twenty years younger than.
Speaker 6 (20:28):
Me, he's an old soul.
Speaker 3 (20:30):
Oh my god.
Speaker 8 (20:31):
He knows the TV shows, he knows the music references,
he knows the cinematic references, and it's almost like there's
a lot of me and him, and so we have
an unspoken language in many ways where I don't have
to say it to him.
Speaker 6 (20:47):
He just does it.
Speaker 8 (20:48):
And I can't think of a one particular, singular memory,
but I can say it's always a pleasure when I
come in and I see him what I say on
the ones and twos. He's the DJ for our show, yes,
and he sets the tone, he sets the mood. And
I've never really seen him in a bad mood ever.
If he was, he hid it, you know, if he
(21:08):
was down, I didn't know it. And I can't say
that about a lot of people because when I'm pissed off, y'all.
Speaker 3 (21:14):
Gonna know, I'm not gonna hide it out of the way.
Speaker 8 (21:17):
And that's the hardest thing about this business because we
have to and you understand this better than anyone now,
we have to have a certain consistency.
Speaker 6 (21:25):
If we have a.
Speaker 8 (21:26):
Bad day we're on the air, the people listening don't
need to know that we had a bad day. We're
here to let other people enjoy their days, not to hear.
Speaker 6 (21:34):
About our bad day. Going back to Stephan, yesterday was.
Speaker 4 (21:38):
That exception, okay, And I was having a bad day.
Speaker 6 (21:42):
Oh, but I was going to help someone else, Yes.
Speaker 2 (21:46):
And you did, and you lent your show and about
your listeners to engage in the GoFundMe and it has
now surpassed seventy thousand, mister eighty since we've been on
eighty thousand dollars collective.
Speaker 6 (22:02):
Watching it as the day is progressed.
Speaker 2 (22:04):
And what has been said is that most of that
and I know you are very humble, you would not
tout this as being an accomplishment of yours, but most
of that money was raised last night on your show.
Speaker 8 (22:17):
Well, it is humbling, and I would rather think that
I had a role to play. And someone told me
a long time ago, you don't have to do everything.
You just need to do the best you can with
what you have right where you are. That's all I
was trying to do.
Speaker 2 (22:32):
One of the things that I enjoy about Sep're talking
with mister mo Kelly. You guys know him from Later
with mo Kelly Monday through Fridays, Monday through Friday from
seven to ten pm.
Speaker 3 (22:40):
Oh, thank you very much.
Speaker 2 (22:41):
And this gentleman here clapping has an anecdote for you
that he'll share off air later. Can't talk about that
right now. You have some fans here, Mo, quite a few.
But one of the things that I really enjoy about
Steph is how engaged he is in your YouTube broadcast.
You have a new format on your show. It's been
about six months now, eight months or so April, so
(23:02):
it's been a while, and you guys go live every
night on YouTube, where that your listeners, your audience can
watch what's happening in the studio. Stuff has become a
huge part of that because he is a very important
factor in your cast of characters. It's a cast, and
he plays his part in thinking about that. What does
(23:25):
going forward look like without Steph there? I know you've
considered it, and it's not to it's not to indict
or say anything. We have a wonderful team behind the boards.
Everyone is talented, but you have a YouTube component.
Speaker 8 (23:39):
Well, everything having to do with me is secondary Tertiary.
Don't care about it at all. His health, his well being,
his recuperation.
Speaker 6 (23:49):
Is everything to me.
Speaker 8 (23:50):
If it means that he can't participate in our show
for some inordinate amount of time, that's okay.
Speaker 3 (23:57):
And take your show to his hospital room.
Speaker 6 (24:00):
If he would invite us in, I would love that.
Speaker 3 (24:03):
Do it right from the hospital bed.
Speaker 8 (24:04):
You know. It's one of those things where I would
just want to see a smiling face. Yeah, you know,
he has an air about him and he has a way.
Speaker 6 (24:13):
Of carrying himself.
Speaker 8 (24:15):
I don't know if he doesn't have a care in
the world, but I feel as if he doesn't have
a care in the world.
Speaker 6 (24:21):
I know that he does, yes.
Speaker 8 (24:22):
But I'm saying I envy him in that regard to
be able to not sweat the small stuff. I sweat
the tiniest of things, and those are things that I'm
envious of him.
Speaker 2 (24:34):
Okay, Mo, going forward next week, what's in store for
your show? What can our listeners hear people who are
tuning in Saturdays with Tiffany, what can they look forward
to coming up on later with Mo Kelly?
Speaker 8 (24:45):
Well, obviously on Monday, we will have an update, and
I think it will be a substance of update on
what's going on with Steph, and hopefully we will be
in direct contact with him or his family, will have
a better sense of where he is in his recuperation
the extent his injuries, just being honest, and then we'll
have an emotional sense of where we are and where
(25:06):
we need to be, And then that's something that we'll
be able to keep people updated as we go. As
far as the world and the news. It changes like
the weather every fifteen minutes. Who knows what's going to happen.
Who knows what's going to happen in politics, or who
knows what's going to happen in sports in that intersection,
because it seems like all the lines are blurred now
or don't exist anymore.
Speaker 6 (25:25):
And so you have people like Stephen A.
Speaker 8 (25:26):
Smith talking about politics, and you have politicians like the
President talking about what's going on in sports, you know,
or what trans athletes can or cannot do. It's all
just one big missmash of information and news. And hopefully
my job is to be honest enough to cut through
some of the noise. And I'm not trying to get
anyone elected. I don't care about that. I have my
(25:47):
personal politics, but I don't try to get other people elected.
I'm not an advocate in that way. But I do
want to have a better signal to noise ratio where
we have more information than disinformation or misinformation. And hopefully
people can listen to me and know that I am
sincere and authentic in what I'm.
Speaker 6 (26:04):
Trying to say.
Speaker 2 (26:05):
And that's what makes you so good at what you
do and why you've been able to do it so
long and so successfully as you have. Mister Mokelly, thank
you so much for coming on with us. I appreciate
you got everybody give it up for mo his busy
schedule and he made it here to our little show
that could.
Speaker 3 (26:24):
I'm proud to have you sitting next to me.
Speaker 6 (26:26):
I'm proud that year here.
Speaker 2 (26:27):
Oh my goodness, look at the tables have turned a
little bit right.
Speaker 6 (26:30):
And that's the best part about it.
Speaker 2 (26:32):
When we come back, we'll get into some more trivia.
Here's a hint, go on the Disconzo website because that's
where the trivia will come from. We have three or
four more questions, some more giveaways here. The Disconzo website
is the key to all the answers that you'll need
for the upcoming trivia about Desconzo Restaurant, where we're broadcasting
(26:53):
live right here on Saturdays with Tiffany until seven o'clock.
Speaker 3 (26:56):
One more segment show went by super Fast on.
Speaker 2 (26:58):
KFI AM six four Party Live everywhere on the iHeartRadio app.
Speaker 1 (27:02):
You're listening to KFI AM sixty on demand.
Speaker 2 (27:06):
KFI I AM six forty Live everywhere on the iHeartRadio app.
Tiffany Hobbs here for one more segment and then Michael
Monks will come up with his wonderful show. Definitely will
keep you informed on some of the major news items
going on, whether it's the federal agents hiding in the
back of the rental truck outside of the home depot
(27:27):
in MacArthur Park in the Westlake District, or the wildfires
raging through southern California. Net Yahoo is planning to occupy
Gaza City. That is a huge, huge story, and I'm
sure Michael will tell us some updates about maybe the
totals for Stefan for Fushi our Fushi Bear as his
(27:48):
goalfundme now soores past the eighty thousand dollars mark, and
we just heard from mister Mo Kelly who sat in
with us and gave us a wonderful update about those
total north of eighty thousand dollars collected for Steph as
he recuperates from that horrific tragedy that he experienced on
(28:09):
Thursday that sent our station and our listeners into a tailspin.
But Foosh is going to be okay. It's going to
be a long road, but he will be okay. And
like I said, we are broadcasting live We've been here
all day, starting with the Fork report, Nail Savedra from
two to five, and then now us from five to seven.
(28:29):
It's coming to a close as we finish here at
Disconso Restaurant.
Speaker 3 (28:35):
I'm got to give you the address because this is
a place you need to visit.
Speaker 2 (28:39):
Is the food good? Everybody out there? Are you enjoying it?
They're enjoying the food. There's lots of options. You know,
there's finger food, there's the you know, bigger meals, there's seafood.
There's the plancha experience in the private room where you
can have your food cooked over and open flame.
Speaker 3 (28:56):
There's an extensive bar.
Speaker 2 (28:58):
This bar is i don't know, twenty feet high, maybe
a twenty foot high bar in the center of the
restaurant that is filled with amazing spirits. A fantastic bartending
crew who have been tending to every need that we
have and anticipating any need that we didn't know we had.
Speaker 3 (29:17):
They're just keeping him coming.
Speaker 2 (29:18):
Give it up for the staff here at Disconso, the
wait staff, the bar staff, they've been absolutely bar none
best staff I've ever experienced. And not just saying that
Rob didn't pay me to say that you're welcome. Rob Ariano,
the owner, gracious. We talked to him at six o'clock.
We found out quite a bit more about rob as
(29:39):
well as you know, some of his past, some of
his history. I dug pretty deeply into who Rob Ariano
is as a person, and we just love him even
more now because of it. So I want to say
thank you, of course to Rob Ariano Disconso as a whole,
and we hope to be back. You can visit this
particular location, five seven seventy three Wilshire Boulevard, right here
(30:03):
in the center of the Miracle Mile across from the
LaBrea Tarpets, right down from Lakma. You can walk to
it from multiple places. Make a day of it, make
a lunch of it, come on out. This location has
been open since January and they need to stay open
for as long as Rob.
Speaker 3 (30:21):
Wants them to stay open.
Speaker 2 (30:22):
We need to be here, we need to support and
if you cannot make it to La you can certainly
visit the location in Coasta Mesa. There is a Desconso
restaurant in coast Ta Mesa. That's the first restaurant that opened.
It did so well that Rob opened a second one
right here in the Miracle mile. I want to say
thank you to everyone here who has attended. Give yourselves
(30:43):
a round of applause. You've been amazing, you've come up here,
you've snatched our giveaways. Our giveaways were overflowing, and now
there are just a few things left. Water bottles filled
with chocolate candles are holding these things up. So seems
like there's time for some trivia. Let's give away the
rest of these giveaways. What you want to do is
(31:05):
you want to go on Disconzo restaurant dot com. That's
where your answers will come from to the following questions.
I'll give you a moment go on Disconzo restaurant dot
com because the questions are going to be derived from
a lot of the literature there. It might be a
menu question, it might be you know where can you
(31:27):
locate a certain place on a map? First question, are
you waving at me?
Speaker 3 (31:33):
You're leaving?
Speaker 2 (31:34):
Why are you leaving? I don't want you to leave.
You're on a lunch break. They don't need to, don't
they don't, They don't know you're even gone. Just stay
five more minutes. We're only on for like four more minutes.
Speaker 3 (31:46):
You can stay. It's okay. Tell them, you know what,
take a.
Speaker 2 (31:48):
Picture and say you were here and then I put
you on air and you couldn't leave. You know, your
boss will have to understand. Thank you very much.
Speaker 3 (31:56):
Okay.
Speaker 2 (31:57):
Also, we passed out some stickers, Kayla did one of
our one of our most beloved segments that we've done
recently has to do with Tarantula Mating Season. We have
wonderful listeners. The feedback was extensive. They loved the Tarantula
Mating Season experience and segment. So a wonderful young creator
(32:21):
made stickers for us.
Speaker 3 (32:23):
And those stickers are where'd.
Speaker 6 (32:24):
You put them?
Speaker 3 (32:25):
Kayla?
Speaker 2 (32:26):
I gave them out and then I put them back. Okay,
So they were given out. You can keep those, put
them wherever you want. That is a gift, a little
free gift from us to you, those Tarantula mating stickers.
And maybe even soon to come that might be mentioned
in the what Kayla weekly promo. We're getting commercials, you guys,
(32:47):
our show is doing.
Speaker 3 (32:48):
Okay, Saturday's it's opening. Okay. If I am six forty,
this is not this is unusual.
Speaker 2 (32:54):
This is and mister m'kelly can tell you if Neil
were here, he would tell you it is unusual for
a Saturday show to have promo throughout the week, but
we have been so blessed to be able to have
such an addition to our program. And it's a testament
to you as listeners. It's a testament to the hard
work that goes on behind the scenes. It's a testament
(33:15):
to Kayla who made this happen. So I appreciate you,
Kayla so much. My right hand gal in my left
hand gal right now, but my right hand gal normally
I love her so lust All right, let's get into
some trivia that gave you plenty of time to go
on the website.
Speaker 3 (33:32):
Raise your hand.
Speaker 2 (33:32):
If you have already won, you may not win again.
When did the first Disconso location open? What year did
it open? I heard the answer, but I don't know
who said who?
Speaker 3 (33:48):
What's the answer?
Speaker 2 (33:50):
Twenty eighteen, twenty nineteen, eighteen ninety Yes, you are correct.
Go ahead and come up and choose a giveaway here
twenty eighteen the Coast and Mesa location opened up. I know,
aren't they cute? We have candles, we have notepads with
our little stickers on them. It's a it's an index card. Nope,
(34:13):
index card, notepad. There's candy, there's all sorts of fun
there's a magnet, there's all sorts of fun stuff.
Speaker 3 (34:20):
Right, okay, take that.
Speaker 2 (34:21):
Congratulations twenty eighteen and then also.
Speaker 3 (34:26):
Deep cut, Deep, Deep Cut. Rob mentioned it.
Speaker 2 (34:30):
Where did the owner, Rob Ariano graduate college from?
Speaker 3 (34:35):
Where did he graduate college from? UCLA?
Speaker 8 (34:39):
Wrong?
Speaker 3 (34:40):
Wrong?
Speaker 2 (34:42):
Anyone any takers us? Brown us?
Speaker 3 (34:45):
No?
Speaker 2 (34:47):
No, it's a cal State school, cal State Channel Islands,
cal State Long Beach.
Speaker 3 (34:53):
Who said that.
Speaker 8 (34:55):
Up?
Speaker 2 (34:56):
Both of you can come up and get a prize?
Cal State Long Beach. It is the answer, cal State
Long Beach. He graduated in two thousand and one. Talking
about disasters, Rob seems to be a harbinger of disaster. Sadly,
his years and the way they align just are just interesting.
(35:17):
And let's see, can anyone show me meet youa kan
on a map? You'll have to bring up your phone,
bring something up, show me meet you wa kan on
a map. We have to do this quickly because we
gotta go. Can anyone show me meet you up? Two
people are running, don't knock us down, and you are correct.
It is in the Central Mexican region of the country.
(35:40):
Meets you wa Kan being the main inspiration for this
beautiful restaurant, I implore you all to come out and
visit again. The address is one excuse me, five seven
seventy three Wilshor Boulevard, right here in the Miracle Mile
Desconzo Restaurant. It has been an absolute blast. Give yourselves
a round of apply and that's gonna do it for
(36:05):
our very first live broadcast.
Speaker 3 (36:08):
We did it.
Speaker 2 (36:09):
We did it Saturdays with Tiffany everybody.
Speaker 3 (36:13):
Oh.
Speaker 2 (36:13):
Programming note, we will not be on next Saturday or
the Saturday after because of the Chargers game. We'll be
pre empted, but make sure you listen to all of
our other programs and I will see you on Friday
August twenty second when I take over Mo Kelly's show
as his fill in co host. So I'll be right
(36:36):
there Friday August twenty second. Check you out next time.
Thank you all for coming. It's been a blast. KFI
AM six forty.
Speaker 3 (36:42):
Live everywhere on the iHeartRadio
Speaker 1 (36:45):
App, KFI AM six forty on demand
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