Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Welcome to the show Man. It is a beautiful Saturday
out there today. We're talking food. We talked about grilling
corn earlier. If you didn't get a chance to hear that,
I invite you to listen to the podcast after the program.
(00:21):
You can find it on iHeartRadio. Just look for the
Fork Report there. I love coorn and the only thing
that makes corn better is thrown it on the grill.
So please get a lot of people. There's multiple ways
to do it, and people are like, you got to
do it this way. I tell you the way I
do it why, and hopefully that will help you out
as well. All Right, we like to introduce you to
(00:43):
people that love food like you do and I do,
and that put their heart into food. And we've got
some folks talk about that right now. Jared and Brandon
from is it Giddy Giddy Tie? Okay, So first of all,
where is Giddy Tie? How can people find it?
Speaker 2 (01:01):
So?
Speaker 3 (01:01):
Giddy Tie is in Windsor Hills, California. The address is
four four two three West Sawston, Avenue, Windsor Hills, nine
Ersero four to three and shout out yes Sawston, Yeah,
it's right, uh Sawston. Overhill is the cross streets, so
it's in between Overhill and Angelus Vista.
Speaker 4 (01:18):
So if people want to go get some really good tay.
Speaker 1 (01:20):
Food, comb through and so what do you gentlemen do?
Speaker 3 (01:24):
So I do a video production and a little bit
of marketing. Brandon here is a restaurant tour. Would you
say or would you?
Speaker 4 (01:32):
Would you? Would you say that?
Speaker 2 (01:33):
I guess at this point I am now, I guess.
Now at this point, I am okay.
Speaker 1 (01:38):
So what got you involved in Giddy Tie? Jared?
Speaker 2 (01:42):
Yeah, so I guess. So let's jump right into it.
So what got me into is this too? No, you're good,
you got round tones.
Speaker 1 (01:51):
You sound better than I do, So put a little
squeak in it so I don't have the competition.
Speaker 4 (01:57):
So we live.
Speaker 2 (01:58):
We live in Ladera and Giddy Tie is in Windsor Hills,
which is directly across from Ladare Right, and Jared here
had been dining at Giddy Tye over the years. The
place has been open for four years. Right, Jared came
to me earlier in the year and He's like, Brandon,
I get I got to get you to come try
this food out. This food is excellent, Like, you got
to come try the place out. They just need some help.
(02:20):
The place is lacking in service, it has they're having
issues with a whole bunch of different things, right. So
JT's like, can you come help them? So by trade,
I consult for the County of La. I consult for
black and brown restaurants. I also own a couple and
I'm opening a few and I'm like, JT, I don't
(02:41):
have time. I don't have the time to do it.
I can't do it right now. He's like, dude, you
just got to come try the food out. So I'm like, okay,
I'll come try the food. We sit down. We sit
down with the older couple. So Giddy Tie was originally
owned by were still owned by a seventy year old couple, right,
and they were losing their restaurant. Food was great. Sit
down talk to him and you can see obviously I
(03:02):
see the deficiencies. I know what's going on in the restaurants.
Soon as I sit down try the food, I'm like,
this is excellent. The food is excellent, but there's no one.
No one knows about it. So the lady Giddy, who's
named after She's like, can you help us? And I'm like,
I can give you some free time by the county
of the county, I help you out. I can offer
(03:22):
some more time. I live here in the community. I'll
give you forty hours, but the county will pay for
my time for twenty hours. I'll give you sixty hours.
I'll give you eighty hours, like I'll come by and
check on you guys. She's like no, she starts crying.
She's like, I need you to be a part of
our business. God told me to tell you this. I said, okay, well.
Speaker 1 (03:42):
Not a whole lot of arguments for that. Yeah. Oh
so she would have let me know directly and exactly.
Speaker 2 (03:52):
So I said, well, let me talk to God about it.
So I went home. I prayed on it. Man, and
it wasn't about doing it for Giddy. It was about
doing it for the community. And you know, originally where
I'm from from South Central, from Watts My family used
to take me to outside of our city to eat
at quality restaurants, and in our community, we just don't
have elevated dining. So I just I told gidya. I say,
(04:14):
if we're gonna do it, we're gonna do it my way,
and we elevated the place and it's booming.
Speaker 1 (04:21):
I love that because more and more as generations pass,
there is a lot of the culinary arts coming out
of south central South Los Angeles has now become, you know,
a beacon of creativity where things that you know all flavor.
(04:43):
Know Greece, I remember going there when it was in
the front of his house.
Speaker 2 (04:48):
Yeah, you know, excellent.
Speaker 1 (04:49):
Yeah, it's absolutely phenomenal. And so these more and more
when people find hey, it's not only my culture, my
experiences I'm going to bring, but I'm going to learn
about different techniques, different and it's blowing my mind as
to what's coming out. And I think that that's it's
always a peak of culture is food. Yes, yeah, you know,
(05:13):
it's hard to hate around food. So that story is
beautiful and I love hearing what causes that. There's we
have chefs coming here all the time, and I say, well,
what's you know put you on this path? Well, grandma,
mom or dad cook. Yes, But I started as a
dishwasher and then all of a sudden, I said, this
is this is interesting and fascinating and it's a good
(05:35):
place for the rebellious too. Sometimes. I've never met a
chef who didn't have a little edge and said this
was the thing that calmed me down right. So food
brings a lot of different attitudes to it, and I
love hearing that story. When we come back, we're going
to find out more about Giddy Tie. The menu will
taste some food before Ashley Johnson comes in here and
starts throwing elbows, and she's gonna.
Speaker 4 (05:58):
Throw some bows. She's like, give me some food.
Speaker 1 (06:01):
Yes, So we'll talk about it with that when we
come back and encourage people to get out there and
experience it themselves. So go know where.
Speaker 5 (06:09):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:15):
How do you do. Happy Saturday to you, gorgeous day outside.
Hope you're enjoying things. And we're talking to two gentlemen
right now that are getting the word out shouting from
the mountaintops about Giddy Tie. Giddy Tie is located at
four four two five West Lawson Avenue and they're in
(06:37):
Windsor Hills area there and g I T I is
the name we're about to jump into the food right now.
And we're chatting with Jared and Brandon and we just
talked about the story because I think the story is
always important to understand why someone's here. And then the food.
(06:59):
So the food is out first impressions. Color is spot on.
You know all those you know, wonderful browns that make
food good right there, browning, uh you see. And then
you pop open the lids and the the aromatics, all
of that fresh herbs and everything that you want when
(07:22):
you talk about tie comes flowing. And I see a
yellow curry here, I see some fried rice. I see
these lovely tie wings. Yeah, so giddy wings. We're gonna
call them giddy with a D. We'll see how that happens.
So tell me about these because they look and smell fantastic.
(07:47):
So what is this? I'm gonna bite in here?
Speaker 2 (07:50):
So the giddy wings, they're good night. The recreation. When
we came in, the gidda wings shee, they initially had
their own recipes, and when I came in, I brought
in a head chef, chef Felicia Excellent. We've had We've
gone through a few chefs trying to make sure that
we had the right person and Felicia and one of
(08:14):
my other chefs out in Portland. I'm also opening a
place in Portland. They both came down and just restructured
the menu a little bit. Elevated the spices.
Speaker 4 (08:24):
That has a.
Speaker 2 (08:24):
Somball and a we took a little bit of the
orange chicken sauce and mix it together with some Thai spices.
Speaker 1 (08:30):
Boom, excellent spot on. I mean, you can't see this listening,
but I'm going to tell you as I bite in,
not only do you get that beautiful those oranges, those yellows,
those reds of that orange sauce and glaze on here,
but as you bite in, you can see as the
(08:50):
marinate just in vibes in that chicken, you get those
same colors going into the flesh. And you're like, that
means that this was paired on point. That heat, that
sweet peppery heat that follows covers the entirety of the
mouth against the sweetness of that glaze. O.
Speaker 4 (09:15):
People get.
Speaker 1 (09:17):
Get mad listening to this show all the time. All
the time. They're like, you made me so I had
to pull off. That's my job. When it's done right,
I'm gonna take a picture of this because it's hard
to explain, but that sweetness dances that whole time with
that peppery ness, so you it's not an overwhelming you know,
(09:39):
tie can get hot, you get Southern tie. I think
it's Southern tie that can get real hot, perfection all
day every day. Those wings right there, those are excellent. Okay,
Now as far as fried rice goes, the first thing
I noticed is traditional tie rice is little more red
(10:00):
and has chunks of tomato. I like it. It's not
always my most favorite style. I noticed this doesn't So
why do we go this path? Because this looks great?
Speaker 2 (10:11):
So one of those containers over there may have they
had to separate it when they packaged it.
Speaker 4 (10:17):
And I think that might be the crab fried rice.
Speaker 1 (10:19):
Oh that's.
Speaker 4 (10:22):
So that's the different one. Wow, yeah, craft fried rice.
Speaker 2 (10:26):
The route to go is if you ever come in
and get crab fried rice and add shrimp to it.
Speaker 4 (10:30):
Yeah, it's the one.
Speaker 1 (10:33):
I don't know that I've ever had this before.
Speaker 4 (10:35):
Yeah really craftfrice? Yeah, oh yeah, Craft, that's that's.
Speaker 1 (10:39):
What I mean. A live eaten in Thailand. This is magic. Yeah,
Like I'm kind of mad that I'm just having it now.
Speaker 4 (10:49):
Yeah, our food is really good.
Speaker 1 (10:51):
Man.
Speaker 3 (10:51):
Like people are very like concerned sometimes when they hear
it's a black owned tie food restaurant, But no, we
not what is that the what is that?
Speaker 4 (11:01):
The wings are good?
Speaker 2 (11:02):
I try to tell people, Wow, you got to remember,
we are the first cooks of this country. You know
what I'm saying. We're the first. We we we talked service.
You know, we were the first chefs around. So I
mean not only that the first cookbooks. First cookbooks for
the same reasons obviously.
Speaker 1 (11:24):
As ugly as the past of slavery as in the
original sin and scar on the United States, you can't
separate the culture that came with it, right food wise.
Speaker 2 (11:37):
Yeah, so a lot of these flavors originally started here
with us anyway, so it's crazy for us to.
Speaker 1 (11:43):
Be able to So this is how this has served
that like that one and you have another one that
has the tradition more traditional time. This is crazy good.
Speaker 2 (11:57):
We just there was we omitted the fried egg on
because we didn't look into if anyone had any specific
allergies or anything like that. So we kind of try
to go across the board.
Speaker 1 (12:07):
Would that add something? Absolutely? Friday, I got something that
you think, does it take away not having it? Nope,
still good. No, this is excellent, perfect. Have you tried
this yet?
Speaker 4 (12:17):
Cala?
Speaker 1 (12:18):
Oh yeah, She laughs, because she usually squirrels away a
couple of things before it gets to me. Did Ashley
get some?
Speaker 6 (12:29):
It's fantastic nice. I really enjoy it. You guys open today?
It off at six? Put in her maps around.
Speaker 1 (12:43):
Yeah, let's talk some more because I feel like I
barely got into this and I'm already very blown away.
And the flavors are great, and I got to tell
you this deserves people knowing about it. Giddy g I
t I tie on slosson. This really is spectacular food.
And this is great. And I'm a little bit of
(13:04):
a snob when it comes to typhood. It's just it's
like it's one of those things that it's hard to
find bad ty food, but it's equally hard to find
exceptional typhood, right you know? So yeah, you can. You
can do the flavors this, that and the other. But
when you punched up like this, very smart, very well
thought out, and I want to get into the yellow
(13:26):
curry and talk more about this for sure.
Speaker 4 (13:28):
We're here, all right, stick around.
Speaker 1 (13:30):
We're talking with the gents from Giddy tie G I
T I in Onsloughson. So stick around, we'll talk more
about it, and it's definitely something you're going to want
to check out. Put it on that that day trip
list if you've got to. Did you just were you
just were you blowing out the heat?
Speaker 4 (13:50):
Had I had to burp? Oh, I didn't know it
was a burp.
Speaker 1 (13:53):
I thought you were just blowing out the heat before
you started.
Speaker 4 (13:56):
I had to burn.
Speaker 1 (13:57):
Learning a lot about you today, Ashley, Like how you scoot?
Speaker 4 (14:02):
He has to throw anything away? Yeah, I'm like disabled
at this point for sure.
Speaker 5 (14:07):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (14:13):
How do you do? Right now? We're talking with Jared
and Brandon from Giddy tie G I TI tie And
if you'd like to check them out, I'm going to
encourage you heavily to do so. Four four two five
West Slawson Avenue there in Windsor Hills, California, nine zero
zero four three. Their phone number is three two three
(14:34):
seven nine to two four five five two. Do you
guys have a website? Am I missing it? The website
is under construction. Touch Okay, do have them, but we're
just working on it. Okay, good because I'm like, I'm
not seeing one quickly, so that's to come. So this
is a makeover that you're working right now. You're really
fine tuning the great things, hyper focusing on the great
things of this place that's been around owned by a
(14:57):
seventy year old couple and uh and you come in
and they ask for help, and they need help otherwise
it's gonna die. So Brandon jumps in. You go and
and are helping them out, doing some consulting, giving your
time of this, and they say, no, we want you
(15:17):
more involved, and you do and you turn it up.
You turn up the the fire on dishes. You are,
you know, partnering with someone who can help with the marketing.
And so this this tusum is coming in with your
connections and you're putting out this is fantastic and it's
(15:37):
not like you know, ty food can be like pizza
in the sense you're not it's very hard to find
bad type food, but it's hard to find great typhood,
unique or special typhood. This is special. This is this
really sets apart. If I if someone just handed this
to me and said eat this. I go, Okay, I
(15:58):
recognize all the dishes, but I'd bite into it. No,
it was special that it's different, and I'm seeing that
in the wings. I mean, I'm seeing this this crab.
You know, I like a good chicken fried rice, just
I like the textures, the combinations, the ratios everything. I
don't think I've ever had a crab fried rice, and
(16:20):
now I feel like I've missed out, you know, So
this really the textures of this and the flavor of
you know. So, right as we're load to that, right
as Jared's about to tell me it's crab, because I'm like,
this looks a little different and I'd bite into it.
Then you get those flavors. That's fantastic. This here, those
(16:42):
the colors that I was talking about on the air.
By the way, are we We're on at fok Reporter
on Instagram Live right now at fork Reporter or Instagram Live.
You're not joining us or haven't followed us, please do so.
That's the one I'm on the most. And it's actually me.
I don't have anybody handling it. Listen, nobody handles me
at this age, not even my wife. Come on, don't
(17:07):
laugh at that. That's cheap, it really quick.
Speaker 2 (17:09):
One thing though, the one thing that gets missed with
this whole story the team members that are actually in
the building as well. We are we have kids from
the community. He loves the food. These are talking. These
are kids from the community that have never been servers before,
never been a bartender, never been cooked chefs. So we're
(17:30):
teaching people in that building how to provide better guest service,
how to actually kids from the community that needed jobs,
and they're they're in there just learning how to become
just literally how to become better, services, better, better in
the community. So a lot of people have been coming
in and support them and support their community, and we're
keeping the dollars in the community as well, which is
(17:51):
really cool.
Speaker 1 (17:52):
That's a must. Yeah, because the beginning of the show
over a decade ago, I said that local economy rises
and falls on hospitality, the food, all of those places
you can say, I need to save money and not
go out. I get that. Put aside something, go support
(18:13):
some place in your community. I mean, people bag on
corporate America and all of that, but the fact is
a lot of even you know, fast food is owned
locally and the franchise whatever, So find that out. You
can find out if they're locally owned, you can find out.
You know, these mom and pop places, they go away
and we're screwed. And we saw that during the pandemic.
(18:36):
You know, regardless of people's political views, it's not about
politics about people. There were bad decisions made and we're
still suffering them. So get out and support these places.
We're up against the clock again. Stay one more segment
if you guys would hang out and we'll finish up
with the gentleman from Giddy Tie G I t I
Tie and you got to check them out. The food
(18:57):
is great. I'm into this yellow curry. It is smooth.
It is smooth. So is this this is made with
with coconut milk.
Speaker 2 (19:10):
So, but any any allergy restrictions we we kind of
try to make sure that we shy away from in
the build, in the freat build.
Speaker 1 (19:18):
Look how thick and luxurious that I'm saying. Look to
the people that are on our Instagram live right now,
look how silky and luxurious that is. And there's no
dairy in that.
Speaker 3 (19:30):
And I tell people all the time, our curry is
not like traditional ty curry like normally curry is like
super sweet. I've been to Tyler and I've tasted it never.
I've never been a big fan of it. So ours
is more savory and spice versus sweet.
Speaker 1 (19:43):
And you know it's sexy as hell. That is really delicious.
That is all right, So stick around. We're going to
talk to these guys some more because that gives me
more excuse to eat. So go know where.
Speaker 5 (19:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (19:57):
Thanks for hanging out today. Man, the day has a
lot that we covered. If you didn't get a chance
to hear it, please go back to the podcast on
the iHeartRadio app. Look for the Fork Report. It should
be up right within an hour of us getting off
the air. Go back to listen about brilling corn. You
can hear the Gentleman with me right now Jared to
Brandon from Giddy Tie on Slows in g I T
(20:21):
I Tie. The question we're getting asked the most from
listeners right now is are you guys open today? Yeah?
You guys are open today? Goody a week? Yeah. So
let's recap a little bit. We've had the tie wings,
we've had the yellow curry. We've had the crab fried rice,
(20:42):
which is probably my newest favorite fried rice ever. These noodles,
the flat noodles here. What do we have here?
Speaker 4 (20:50):
I believe that's the patsu noodle?
Speaker 1 (20:53):
See you two noodles? We see each other and what
do you have? I know you guys are going through
a revamp, and I want to stress this. They are
rebranding and bringing to life a brand that's been around
for a long time. They are changing some of the recipes.
They are really putting a lot of love and detail
(21:14):
into this. If if you go and you have an
experience that's less than your expectation, please let them know
in the kindest way possible, say I really love this.
I really love that. Whatever it is, feedback is important
as long as it comes from a good place. Feedback
(21:35):
is important. I'm going to tell you the dishes I've
had today, I would recommend to anybody and everybody. They
are absolutely fantastic. But I want you to know that
as they're going through this process, they're still ironing things
out with servers that have never served before. You know,
bartenders that have intended bar been behind a stick. These
(21:55):
are things that you have to know when you're going
to a place like this. Anything I've messed, guys, anything
that you want people to know about giddy tie.
Speaker 2 (22:04):
Oh yeah, we've I mean you hit the nail on
the head with a lot outside of again, you know
that the team members that are in the building, the
ones that are training still and where we're creating. We're
finding more working capital through you guys coming in and
supporting the restaurant as we as we as I focus
(22:24):
on profit margins and I try to lower costs and
small ways through training, we're building some more. We're getting
more money to actually like fix the place up, make
it a little bit nicer, like I said, get in Jerome,
we're just basically out of capital. So we we were
literally coming in and saving a restaurant. We had our
first month in the green last month in like three years.
Speaker 1 (22:48):
Nicely done.
Speaker 2 (22:50):
That.
Speaker 1 (22:51):
I love hearing that story. I love hearing Hey listen,
we just want you to come and try our wars.
That's all. That's what's going to build if you like it.
And sorry, I just wolfing down some of this and
the heat. Oh those noodles are just trying to creep
up on my my No, don't be sorry.
Speaker 4 (23:06):
That's what they're there for.
Speaker 1 (23:08):
So as I wipe my running nose from the white
side of my family, I can't handle the heat. But
that is the I know. The noodles have sat, they've
had to come and all this, But that is great.
That fresh the fresh herbs in there up against the lovely,
(23:31):
perfectly cooked noodles. Everything in there is just really tasty.
This has the most heat of the dishes you brought,
but it just is again, it's flavorful, tasty heat, not
just the cap sacan balm that you know some dishes
can have. That's great, all right. We want to make
(23:53):
sure that you give them love. These are the places
that we want to keep the family story the you know,
these gentlemen jumping in as well and and and helping,
because when God says do something, you gotta do it.
Speaker 4 (24:07):
Do it. Giddy tie, g I t I tie.
Speaker 1 (24:11):
You can check them out at four four two five
West Lawson Avenue there in Windsor Hills. They close tonight
at nine pet thirty. Is that right?
Speaker 7 (24:20):
And uh so I have time to make it exactly.
That's what Ashley's concerned. If she could get herself there. Well,
from what I see in your state of pregnancy. Take
a car and you'll do fine. If you try and walk,
I miss it, No, you will miss it.
Speaker 2 (24:36):
And this baby's for sure going to come out if
I walk that far.
Speaker 3 (24:39):
Yeah, ash row in there too, So if you ever
want to deliver it, we can deliver it for you.
Speaker 4 (24:44):
You know, that's right.
Speaker 1 (24:45):
I hope it's in my delivery area, is what I'm
thinking right now. I get selfish.
Speaker 4 (24:48):
We also have ty tacos too.
Speaker 3 (24:50):
We have a Tai Taco Tuesday, so you know, yeah,
we on Tuesday.
Speaker 1 (24:54):
Only on Tuesday. In the news, you know what they
call that, burying the lead right before they go out.
That's good to know. Thanks for coming in, guys. I'm
looking forward to other projects you're doing. And anytime we
can shout out giddy tie G I T I, We're
happy to do.
Speaker 2 (25:09):
So.
Speaker 1 (25:09):
You really brought some fantastic food, but the passion in
the story is just as fantastic. So thank you, Appreciate
you all right, gentlemen, forward to seeing you again. You've
been listening to the Fork Report. You can always hear
us live on kf I AM six forty two to
five pm on Saturday and anytime on demand. On the
iHeartRadio app,
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the Fork Report on demand on the iHeartRadio app.
Welcome to the show Man. It is a beautiful Saturday
out there today. We're talking food. We talked about grilling
corn earlier. If you didn't get a chance to hear that,
I invite you to listen to the podcast after the program.
(00:21):
You can find it on iHeartRadio. Just look for the
Fork Report there. I love coorn and the only thing
that makes corn better is thrown it on the grill.
So please get a lot of people. There's multiple ways
to do it, and people are like, you got to
do it this way. I tell you the way I
do it why, and hopefully that will help you out
as well. All Right, we like to introduce you to
(00:43):
people that love food like you do and I do,
and that put their heart into food. And we've got
some folks talk about that right now. Jared and Brandon
from is it Giddy Giddy Tie? Okay, So first of all,
where is Giddy Tie? How can people find it?
Speaker 2 (01:01):
So?
Speaker 3 (01:01):
Giddy Tie is in Windsor Hills, California. The address is
four four two three West Sawston, Avenue, Windsor Hills, nine
Ersero four to three and shout out yes Sawston, Yeah,
it's right, uh Sawston. Overhill is the cross streets, so
it's in between Overhill and Angelus Vista.
Speaker 4 (01:18):
So if people want to go get some really good tay.
Speaker 1 (01:20):
Food, comb through and so what do you gentlemen do?
Speaker 3 (01:24):
So I do a video production and a little bit
of marketing. Brandon here is a restaurant tour. Would you
say or would you?
Speaker 4 (01:32):
Would you? Would you say that?
Speaker 2 (01:33):
I guess at this point I am now, I guess.
Now at this point, I am okay.
Speaker 1 (01:38):
So what got you involved in Giddy Tie? Jared?
Speaker 2 (01:42):
Yeah, so I guess. So let's jump right into it.
So what got me into is this too? No, you're good,
you got round tones.
Speaker 1 (01:51):
You sound better than I do, So put a little
squeak in it so I don't have the competition.
Speaker 4 (01:57):
So we live.
Speaker 2 (01:58):
We live in Ladera and Giddy Tie is in Windsor Hills,
which is directly across from Ladare Right, and Jared here
had been dining at Giddy Tye over the years. The
place has been open for four years. Right, Jared came
to me earlier in the year and He's like, Brandon,
I get I got to get you to come try
this food out. This food is excellent, Like, you got
to come try the place out. They just need some help.
(02:20):
The place is lacking in service, it has they're having
issues with a whole bunch of different things, right. So
JT's like, can you come help them? So by trade,
I consult for the County of La. I consult for
black and brown restaurants. I also own a couple and
I'm opening a few and I'm like, JT, I don't
(02:41):
have time. I don't have the time to do it.
I can't do it right now. He's like, dude, you
just got to come try the food out. So I'm like, okay,
I'll come try the food. We sit down. We sit
down with the older couple. So Giddy Tie was originally
owned by were still owned by a seventy year old couple, right,
and they were losing their restaurant. Food was great. Sit
down talk to him and you can see obviously I
(03:02):
see the deficiencies. I know what's going on in the restaurants.
Soon as I sit down try the food, I'm like,
this is excellent. The food is excellent, but there's no one.
No one knows about it. So the lady Giddy, who's
named after She's like, can you help us? And I'm like,
I can give you some free time by the county
of the county, I help you out. I can offer
(03:22):
some more time. I live here in the community. I'll
give you forty hours, but the county will pay for
my time for twenty hours. I'll give you sixty hours.
I'll give you eighty hours, like I'll come by and
check on you guys. She's like no, she starts crying.
She's like, I need you to be a part of
our business. God told me to tell you this. I said, okay, well.
Speaker 1 (03:42):
Not a whole lot of arguments for that. Yeah. Oh
so she would have let me know directly and exactly.
Speaker 2 (03:52):
So I said, well, let me talk to God about it.
So I went home. I prayed on it. Man, and
it wasn't about doing it for Giddy. It was about
doing it for the community. And you know, originally where
I'm from from South Central, from Watts My family used
to take me to outside of our city to eat
at quality restaurants, and in our community, we just don't
have elevated dining. So I just I told gidya. I say,
(04:14):
if we're gonna do it, we're gonna do it my way,
and we elevated the place and it's booming.
Speaker 1 (04:21):
I love that because more and more as generations pass,
there is a lot of the culinary arts coming out
of south central South Los Angeles has now become, you know,
a beacon of creativity where things that you know all flavor.
(04:43):
Know Greece, I remember going there when it was in
the front of his house.
Speaker 2 (04:48):
Yeah, you know, excellent.
Speaker 1 (04:49):
Yeah, it's absolutely phenomenal. And so these more and more
when people find hey, it's not only my culture, my
experiences I'm going to bring, but I'm going to learn
about different techniques, different and it's blowing my mind as
to what's coming out. And I think that that's it's
always a peak of culture is food. Yes, yeah, you know,
(05:13):
it's hard to hate around food. So that story is
beautiful and I love hearing what causes that. There's we
have chefs coming here all the time, and I say, well,
what's you know put you on this path? Well, grandma,
mom or dad cook. Yes, But I started as a
dishwasher and then all of a sudden, I said, this
is this is interesting and fascinating and it's a good
(05:35):
place for the rebellious too. Sometimes. I've never met a
chef who didn't have a little edge and said this
was the thing that calmed me down right. So food
brings a lot of different attitudes to it, and I
love hearing that story. When we come back, we're going
to find out more about Giddy Tie. The menu will
taste some food before Ashley Johnson comes in here and
starts throwing elbows, and she's gonna.
Speaker 4 (05:58):
Throw some bows. She's like, give me some food.
Speaker 1 (06:01):
Yes, So we'll talk about it with that when we
come back and encourage people to get out there and
experience it themselves. So go know where.
Speaker 5 (06:09):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:15):
How do you do. Happy Saturday to you, gorgeous day outside.
Hope you're enjoying things. And we're talking to two gentlemen
right now that are getting the word out shouting from
the mountaintops about Giddy Tie. Giddy Tie is located at
four four two five West Lawson Avenue and they're in
(06:37):
Windsor Hills area there and g I T I is
the name we're about to jump into the food right now.
And we're chatting with Jared and Brandon and we just
talked about the story because I think the story is
always important to understand why someone's here. And then the food.
(06:59):
So the food is out first impressions. Color is spot on.
You know all those you know, wonderful browns that make
food good right there, browning, uh you see. And then
you pop open the lids and the the aromatics, all
of that fresh herbs and everything that you want when
(07:22):
you talk about tie comes flowing. And I see a
yellow curry here, I see some fried rice. I see
these lovely tie wings. Yeah, so giddy wings. We're gonna
call them giddy with a D. We'll see how that happens.
So tell me about these because they look and smell fantastic.
(07:47):
So what is this? I'm gonna bite in here?
Speaker 2 (07:50):
So the giddy wings, they're good night. The recreation. When
we came in, the gidda wings shee, they initially had
their own recipes, and when I came in, I brought
in a head chef, chef Felicia Excellent. We've had We've
gone through a few chefs trying to make sure that
we had the right person and Felicia and one of
(08:14):
my other chefs out in Portland. I'm also opening a
place in Portland. They both came down and just restructured
the menu a little bit. Elevated the spices.
Speaker 4 (08:24):
That has a.
Speaker 2 (08:24):
Somball and a we took a little bit of the
orange chicken sauce and mix it together with some Thai spices.
Speaker 1 (08:30):
Boom, excellent spot on. I mean, you can't see this listening,
but I'm going to tell you as I bite in,
not only do you get that beautiful those oranges, those yellows,
those reds of that orange sauce and glaze on here,
but as you bite in, you can see as the
(08:50):
marinate just in vibes in that chicken, you get those
same colors going into the flesh. And you're like, that
means that this was paired on point. That heat, that
sweet peppery heat that follows covers the entirety of the
mouth against the sweetness of that glaze. O.
Speaker 4 (09:15):
People get.
Speaker 1 (09:17):
Get mad listening to this show all the time. All
the time. They're like, you made me so I had
to pull off. That's my job. When it's done right,
I'm gonna take a picture of this because it's hard
to explain, but that sweetness dances that whole time with
that peppery ness, so you it's not an overwhelming you know,
(09:39):
tie can get hot, you get Southern tie. I think
it's Southern tie that can get real hot, perfection all
day every day. Those wings right there, those are excellent. Okay,
Now as far as fried rice goes, the first thing
I noticed is traditional tie rice is little more red
(10:00):
and has chunks of tomato. I like it. It's not
always my most favorite style. I noticed this doesn't So
why do we go this path? Because this looks great?
Speaker 2 (10:11):
So one of those containers over there may have they
had to separate it when they packaged it.
Speaker 4 (10:17):
And I think that might be the crab fried rice.
Speaker 1 (10:19):
Oh that's.
Speaker 4 (10:22):
So that's the different one. Wow, yeah, craft fried rice.
Speaker 2 (10:26):
The route to go is if you ever come in
and get crab fried rice and add shrimp to it.
Speaker 4 (10:30):
Yeah, it's the one.
Speaker 1 (10:33):
I don't know that I've ever had this before.
Speaker 4 (10:35):
Yeah really craftfrice? Yeah, oh yeah, Craft, that's that's.
Speaker 1 (10:39):
What I mean. A live eaten in Thailand. This is magic. Yeah,
Like I'm kind of mad that I'm just having it now.
Speaker 4 (10:49):
Yeah, our food is really good.
Speaker 1 (10:51):
Man.
Speaker 3 (10:51):
Like people are very like concerned sometimes when they hear
it's a black owned tie food restaurant, But no, we
not what is that the what is that?
Speaker 4 (11:01):
The wings are good?
Speaker 2 (11:02):
I try to tell people, Wow, you got to remember,
we are the first cooks of this country. You know
what I'm saying. We're the first. We we we talked service.
You know, we were the first chefs around. So I
mean not only that the first cookbooks. First cookbooks for
the same reasons obviously.
Speaker 1 (11:24):
As ugly as the past of slavery as in the
original sin and scar on the United States, you can't
separate the culture that came with it, right food wise.
Speaker 2 (11:37):
Yeah, so a lot of these flavors originally started here
with us anyway, so it's crazy for us to.
Speaker 1 (11:43):
Be able to So this is how this has served
that like that one and you have another one that
has the tradition more traditional time. This is crazy good.
Speaker 2 (11:57):
We just there was we omitted the fried egg on
because we didn't look into if anyone had any specific
allergies or anything like that. So we kind of try
to go across the board.
Speaker 1 (12:07):
Would that add something? Absolutely? Friday, I got something that
you think, does it take away not having it? Nope,
still good. No, this is excellent, perfect. Have you tried
this yet?
Speaker 4 (12:17):
Cala?
Speaker 1 (12:18):
Oh yeah, She laughs, because she usually squirrels away a
couple of things before it gets to me. Did Ashley
get some?
Speaker 6 (12:29):
It's fantastic nice. I really enjoy it. You guys open today?
It off at six? Put in her maps around.
Speaker 1 (12:43):
Yeah, let's talk some more because I feel like I
barely got into this and I'm already very blown away.
And the flavors are great, and I got to tell
you this deserves people knowing about it. Giddy g I
t I tie on slosson. This really is spectacular food.
And this is great. And I'm a little bit of
(13:04):
a snob when it comes to typhood. It's just it's
like it's one of those things that it's hard to
find bad ty food, but it's equally hard to find
exceptional typhood, right you know? So yeah, you can. You
can do the flavors this, that and the other. But
when you punched up like this, very smart, very well
thought out, and I want to get into the yellow
(13:26):
curry and talk more about this for sure.
Speaker 4 (13:28):
We're here, all right, stick around.
Speaker 1 (13:30):
We're talking with the gents from Giddy tie G I
T I in Onsloughson. So stick around, we'll talk more
about it, and it's definitely something you're going to want
to check out. Put it on that that day trip
list if you've got to. Did you just were you
just were you blowing out the heat?
Speaker 4 (13:50):
Had I had to burp? Oh, I didn't know it
was a burp.
Speaker 1 (13:53):
I thought you were just blowing out the heat before
you started.
Speaker 4 (13:56):
I had to burn.
Speaker 1 (13:57):
Learning a lot about you today, Ashley, Like how you scoot?
Speaker 4 (14:02):
He has to throw anything away? Yeah, I'm like disabled
at this point for sure.
Speaker 5 (14:07):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 1 (14:13):
How do you do? Right now? We're talking with Jared
and Brandon from Giddy tie G I TI tie And
if you'd like to check them out, I'm going to
encourage you heavily to do so. Four four two five
West Slawson Avenue there in Windsor Hills, California, nine zero
zero four three. Their phone number is three two three
(14:34):
seven nine to two four five five two. Do you
guys have a website? Am I missing it? The website
is under construction. Touch Okay, do have them, but we're
just working on it. Okay, good because I'm like, I'm
not seeing one quickly, so that's to come. So this
is a makeover that you're working right now. You're really
fine tuning the great things, hyper focusing on the great
things of this place that's been around owned by a
(14:57):
seventy year old couple and uh and you come in
and they ask for help, and they need help otherwise
it's gonna die. So Brandon jumps in. You go and
and are helping them out, doing some consulting, giving your
time of this, and they say, no, we want you
(15:17):
more involved, and you do and you turn it up.
You turn up the the fire on dishes. You are,
you know, partnering with someone who can help with the marketing.
And so this this tusum is coming in with your
connections and you're putting out this is fantastic and it's
(15:37):
not like you know, ty food can be like pizza
in the sense you're not it's very hard to find
bad type food, but it's hard to find great typhood,
unique or special typhood. This is special. This is this
really sets apart. If I if someone just handed this
to me and said eat this. I go, Okay, I
(15:58):
recognize all the dishes, but I'd bite into it. No,
it was special that it's different, and I'm seeing that
in the wings. I mean, I'm seeing this this crab.
You know, I like a good chicken fried rice, just
I like the textures, the combinations, the ratios everything. I
don't think I've ever had a crab fried rice, and
(16:20):
now I feel like I've missed out, you know, So
this really the textures of this and the flavor of
you know. So, right as we're load to that, right
as Jared's about to tell me it's crab, because I'm like,
this looks a little different and I'd bite into it.
Then you get those flavors. That's fantastic. This here, those
(16:42):
the colors that I was talking about on the air.
By the way, are we We're on at fok Reporter
on Instagram Live right now at fork Reporter or Instagram Live.
You're not joining us or haven't followed us, please do so.
That's the one I'm on the most. And it's actually me.
I don't have anybody handling it. Listen, nobody handles me
at this age, not even my wife. Come on, don't
(17:07):
laugh at that. That's cheap, it really quick.
Speaker 2 (17:09):
One thing though, the one thing that gets missed with
this whole story the team members that are actually in
the building as well. We are we have kids from
the community. He loves the food. These are talking. These
are kids from the community that have never been servers before,
never been a bartender, never been cooked chefs. So we're
(17:30):
teaching people in that building how to provide better guest service,
how to actually kids from the community that needed jobs,
and they're they're in there just learning how to become
just literally how to become better, services, better, better in
the community. So a lot of people have been coming
in and support them and support their community, and we're
keeping the dollars in the community as well, which is
(17:51):
really cool.
Speaker 1 (17:52):
That's a must. Yeah, because the beginning of the show
over a decade ago, I said that local economy rises
and falls on hospitality, the food, all of those places
you can say, I need to save money and not
go out. I get that. Put aside something, go support
(18:13):
some place in your community. I mean, people bag on
corporate America and all of that, but the fact is
a lot of even you know, fast food is owned
locally and the franchise whatever, So find that out. You
can find out if they're locally owned, you can find out.
You know, these mom and pop places, they go away
and we're screwed. And we saw that during the pandemic.
(18:36):
You know, regardless of people's political views, it's not about
politics about people. There were bad decisions made and we're
still suffering them. So get out and support these places.
We're up against the clock again. Stay one more segment
if you guys would hang out and we'll finish up
with the gentleman from Giddy Tie G I t I
Tie and you got to check them out. The food
(18:57):
is great. I'm into this yellow curry. It is smooth.
It is smooth. So is this this is made with
with coconut milk.
Speaker 2 (19:10):
So, but any any allergy restrictions we we kind of
try to make sure that we shy away from in
the build, in the freat build.
Speaker 1 (19:18):
Look how thick and luxurious that I'm saying. Look to
the people that are on our Instagram live right now,
look how silky and luxurious that is. And there's no
dairy in that.
Speaker 3 (19:30):
And I tell people all the time, our curry is
not like traditional ty curry like normally curry is like
super sweet. I've been to Tyler and I've tasted it never.
I've never been a big fan of it. So ours
is more savory and spice versus sweet.
Speaker 1 (19:43):
And you know it's sexy as hell. That is really delicious.
That is all right, So stick around. We're going to
talk to these guys some more because that gives me
more excuse to eat. So go know where.
Speaker 5 (19:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (19:57):
Thanks for hanging out today. Man, the day has a
lot that we covered. If you didn't get a chance
to hear it, please go back to the podcast on
the iHeartRadio app. Look for the Fork Report. It should
be up right within an hour of us getting off
the air. Go back to listen about brilling corn. You
can hear the Gentleman with me right now Jared to
Brandon from Giddy Tie on Slows in g I T
(20:21):
I Tie. The question we're getting asked the most from
listeners right now is are you guys open today? Yeah?
You guys are open today? Goody a week? Yeah. So
let's recap a little bit. We've had the tie wings,
we've had the yellow curry. We've had the crab fried rice,
(20:42):
which is probably my newest favorite fried rice ever. These noodles,
the flat noodles here. What do we have here?
Speaker 4 (20:50):
I believe that's the patsu noodle?
Speaker 1 (20:53):
See you two noodles? We see each other and what
do you have? I know you guys are going through
a revamp, and I want to stress this. They are
rebranding and bringing to life a brand that's been around
for a long time. They are changing some of the recipes.
They are really putting a lot of love and detail
(21:14):
into this. If if you go and you have an
experience that's less than your expectation, please let them know
in the kindest way possible, say I really love this.
I really love that. Whatever it is, feedback is important
as long as it comes from a good place. Feedback
(21:35):
is important. I'm going to tell you the dishes I've
had today, I would recommend to anybody and everybody. They
are absolutely fantastic. But I want you to know that
as they're going through this process, they're still ironing things
out with servers that have never served before. You know,
bartenders that have intended bar been behind a stick. These
(21:55):
are things that you have to know when you're going
to a place like this. Anything I've messed, guys, anything
that you want people to know about giddy tie.
Speaker 2 (22:04):
Oh yeah, we've I mean you hit the nail on
the head with a lot outside of again, you know
that the team members that are in the building, the
ones that are training still and where we're creating. We're
finding more working capital through you guys coming in and
supporting the restaurant as we as we as I focus
(22:24):
on profit margins and I try to lower costs and
small ways through training, we're building some more. We're getting
more money to actually like fix the place up, make
it a little bit nicer, like I said, get in Jerome,
we're just basically out of capital. So we we were
literally coming in and saving a restaurant. We had our
first month in the green last month in like three years.
Speaker 1 (22:48):
Nicely done.
Speaker 2 (22:50):
That.
Speaker 1 (22:51):
I love hearing that story. I love hearing Hey listen,
we just want you to come and try our wars.
That's all. That's what's going to build if you like it.
And sorry, I just wolfing down some of this and
the heat. Oh those noodles are just trying to creep
up on my my No, don't be sorry.
Speaker 4 (23:06):
That's what they're there for.
Speaker 1 (23:08):
So as I wipe my running nose from the white
side of my family, I can't handle the heat. But
that is the I know. The noodles have sat, they've
had to come and all this, But that is great.
That fresh the fresh herbs in there up against the lovely,
(23:31):
perfectly cooked noodles. Everything in there is just really tasty.
This has the most heat of the dishes you brought,
but it just is again, it's flavorful, tasty heat, not
just the cap sacan balm that you know some dishes
can have. That's great, all right. We want to make
(23:53):
sure that you give them love. These are the places
that we want to keep the family story the you know,
these gentlemen jumping in as well and and and helping,
because when God says do something, you gotta do it.
Speaker 4 (24:07):
Do it. Giddy tie, g I t I tie.
Speaker 1 (24:11):
You can check them out at four four two five
West Lawson Avenue there in Windsor Hills. They close tonight
at nine pet thirty. Is that right?
Speaker 7 (24:20):
And uh so I have time to make it exactly.
That's what Ashley's concerned. If she could get herself there. Well,
from what I see in your state of pregnancy. Take
a car and you'll do fine. If you try and walk,
I miss it, No, you will miss it.
Speaker 2 (24:36):
And this baby's for sure going to come out if
I walk that far.
Speaker 3 (24:39):
Yeah, ash row in there too, So if you ever
want to deliver it, we can deliver it for you.
Speaker 4 (24:44):
You know, that's right.
Speaker 1 (24:45):
I hope it's in my delivery area, is what I'm
thinking right now. I get selfish.
Speaker 4 (24:48):
We also have ty tacos too.
Speaker 3 (24:50):
We have a Tai Taco Tuesday, so you know, yeah,
we on Tuesday.
Speaker 1 (24:54):
Only on Tuesday. In the news, you know what they
call that, burying the lead right before they go out.
That's good to know. Thanks for coming in, guys. I'm
looking forward to other projects you're doing. And anytime we
can shout out giddy tie G I T I, We're
happy to do.
Speaker 2 (25:09):
So.
Speaker 1 (25:09):
You really brought some fantastic food, but the passion in
the story is just as fantastic. So thank you, Appreciate
you all right, gentlemen, forward to seeing you again. You've
been listening to the Fork Report. You can always hear
us live on kf I AM six forty two to
five pm on Saturday and anytime on demand. On the
iHeartRadio app,
The Fork Report w Neil Saavedra News
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