Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre. You're listening to kfi EM six
forty The Fore Report on demand on the iHeartRadio app. Hey, everybody,
it's the Fork Report All Things Food, Beverage and beyond,
and welcome to the show Man. It is a beautiful Saturday.
I invite you to listen to the podcast after the program.
(00:20):
You can find it on iHeartRadio. Just look for the
Fork Report there. All right, we like to introduce you
to people that are 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
(00:43):
people find it?
Speaker 2 (00:44):
So?
Speaker 3 (00:44):
Giddy Tie is in Windsor Hills, California. The address is
four four two three West Sawson Avenue, Windsor Hills, Ninersero
four to three and shout out to Lawson, Yes, Sawston, Yeah,
it's right, uh Sawston. Overhill is the cross Streets. So
it's in between Overhill and Angelas Vista. So if people
want to go get some really good Thai food, comb
through and so what do you gentlemen, do, so I
(01:08):
do a video production and a little bit of marketing. Brandon,
here is a restaurant tour. Would you say or would you?
Would you? Would you say that?
Speaker 2 (01:16):
I guess At this point I am now, I guess.
Now at this point I am okay.
Speaker 1 (01:22):
So what got you involved in Giddy Tie?
Speaker 4 (01:25):
Jared?
Speaker 2 (01:26):
Yeah, so I guess. So let's jump right into it.
So what got me into is this tool?
Speaker 4 (01:32):
No, you're good.
Speaker 1 (01:33):
You got round tones. You sound better than I do.
So you put a little squeak in it, so I
don't have the competition.
Speaker 4 (01:40):
So we live.
Speaker 2 (01:41):
We live in Ladera and Giddy Tie is in Windsor Hills,
which is directly across from Ladera. Right, and Jared here
had been dining at Giddy Tie over the years.
Speaker 4 (01:50):
The place has been open for four years. Right.
Speaker 2 (01:53):
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 just excellent, Like, you got
to come try the place out. They just need some help.
The place is lacking in services 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,
(02:15):
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
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,
(02:39):
and they were losing their restaurant.
Speaker 4 (02:41):
Food is great.
Speaker 2 (02:42):
Sit down, talk to them and you can see obviously,
I 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, you know, some
free time by the county, the county, I help you out.
(03:05):
I can offer 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. So I said, okay, Well.
Speaker 1 (03:25):
Not a whole lot of arguments for that.
Speaker 4 (03:27):
Yeah.
Speaker 2 (03:28):
Oh, she would have let me know directly and exactly.
Speaker 4 (03:35):
So I said, well, let me talk to God about it.
So I went home.
Speaker 2 (03:39):
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 Southston and
Trump 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 Giddy. I said, we're gonna do it.
We're gonna do it my way, and we elevated the
(04:01):
place and it's booming.
Speaker 4 (04:03):
YEP.
Speaker 1 (04:04):
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 uh,
you know, a beacon of creativity where things that you
(04:24):
know all flavor, no grease. I remember going there when
it was in the front.
Speaker 4 (04:30):
Of his house.
Speaker 1 (04:31):
Yeah, you know, excellent. Yeah, it's absolutely phenomenal. And so
these more and more when people find hate, it's not
only my culture, my experiences I'm going to bring, but
I'm going to learn about different techniques, different things. And
it's blowing my mind as to what's coming out. And
(04:51):
I think that that's it's always a peak of culture
is food. You know, it's hard to hate around food.
So that's the 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,
(05:12):
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 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
(05:32):
Giddy Tie. The menu will taste some food before Ashley
Johnson comes in here and starts throwing elbows and she's
gonna throw some bows. She's like, give me some food. Yes,
So we'll talk about it with that when come back
and encourage people to get out there and experience it
themselves or go know where.
Speaker 5 (05:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (05:59):
How do you do Saturday?
Speaker 4 (06:00):
To you?
Speaker 1 (06:00):
Gorgeous day outside. I 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 Windsor Hills area there and g
(06:23):
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. So the food is
out first impressions, color is spot on, you know all
(06:49):
those you know wonderful browns that make food good. Right,
that browning you see, and then you pop open the
lids and the the aromatics, all of that fresh herbs
and everything that you want. When you talk about tie
comes flowing and I see a yellow curry. Here, I
(07:12):
see some fried rice. I see these lovely tie wings 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. So what is this?
I'm going to bite in here?
Speaker 2 (07:33):
So the gidda wings, they're good night.
Speaker 4 (07:38):
The guinea into a recreation.
Speaker 2 (07:40):
When we came in the guinea wings, 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
my other chefs out in Portland also opening a place
(08:00):
in Portland.
Speaker 4 (08:02):
They both came down and just.
Speaker 2 (08:04):
Restructured the menu a little bit, elevated the spices. That
has a somball and a we took a little bit
of the orange chicken sauce and mix it together with
some thie spices.
Speaker 4 (08:13):
Boom, excellent spot on.
Speaker 1 (08:15):
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 that beautiful those oranges, those yellows, those
reds of that that orange sauce and glaze on here,
but as you bite in, you can see as the
marinate just in bibes in that chicken, you get those
(08:38):
same colors going into the flesh, and you're like, that
means that this was prepared on point. That heat, that
sweet peppery heat that follows covers the entirety of the
mouth against the sweetness of that glaze. Right, people get
(09:00):
people get mad listening to this show all the time.
All the time. They're like, you made me so I
had to pull off.
Speaker 4 (09:06):
That's my job.
Speaker 1 (09:08):
When it's done right, I'm gotta take a picture of
this because it's hard to explain, but that sweetness dances
that whole time with that peppery ness, so it's not
an overwhelming You know, 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,
(09:32):
Those are excellent. Okay, Now as far as fried rice go,
the first thing I notice is traditional tie rice is
little more red and has chunks of tomato.
Speaker 4 (09:46):
I like it.
Speaker 1 (09:46):
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 (09:54):
So one of those containers over there may have they
had to separate it when they backaged it.
Speaker 4 (10:00):
And I think that might be the crab fried rice.
Speaker 1 (10:02):
Oh that's the crap.
Speaker 4 (10:04):
Right, so that's the different one. Wow, yeah, craft fried rice.
Speaker 2 (10:09):
The route to go is if you ever to come
in and get crab fried rice and add shrimp to it.
Speaker 4 (10:13):
Yeah, that's the one.
Speaker 1 (10:16):
I don't know that I've ever had this before, really
craft rice.
Speaker 3 (10:21):
Yeah yeah, craft, that's.
Speaker 4 (10:22):
That's what I live.
Speaker 1 (10:23):
Even in Thailand. This is magic.
Speaker 4 (10:28):
Yeah.
Speaker 1 (10:29):
Like I'm kind of mad that I'm just having it now.
Speaker 4 (10:32):
Yeah.
Speaker 3 (10:33):
Our food is really good, man. Like, people are very
like concerned sometimes when they're here. It's a black owned
tie food restaurant. But no, we don't how to we
know how to do it?
Speaker 5 (10:43):
What is that?
Speaker 4 (10:43):
The what is that?
Speaker 1 (10:44):
The wing? The wings are good.
Speaker 2 (10:46):
I try to tell people, Wow, you got to remember
we are the first cooks of this country.
Speaker 4 (10:52):
You know what I'm saying. We're the first.
Speaker 2 (10:53):
We we we taught service, you know, we were the
first chefs around.
Speaker 4 (10:58):
So I mean not only that for cookbooks.
Speaker 1 (11:01):
First cookbooks for the same reasons. Obviously 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 (11:20):
Yeah, So a lot of these flavors originally started here
with us anyway, so it's crazy for us to.
Speaker 1 (11:26):
Be able to So this is how this has served
that like that one and made you have another one
that has the tradition, more traditional type. This is crazy good.
Speaker 2 (11:40):
We just there was We omitted the fried egg on
top because we we didn't look into if anyone had
any specific allergies or anything like that, so we just
kind of try to go across the board.
Speaker 1 (11:50):
Would that add something? Absolutely? Friday adds something to anything.
Does it take away not having it? Nope? Still good? No,
this is excellent, perfect.
Speaker 4 (11:59):
Have you tried this yet, Cayler?
Speaker 1 (12:01):
Oh yeah, she laughs because she usually squirrels away a
couple of things before it gets to me. Did Ashley
get some.
Speaker 4 (12:13):
It's fantastic. Nice, I really enjoy it.
Speaker 1 (12:16):
You guys open today, lay.
Speaker 4 (12:20):
It off at six.
Speaker 1 (12:22):
She put it in her maps. Come around. 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
(12:46):
is great And I'm a little bit of 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
type food, but it's equally hard to find exceptional typhood,
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
(13:07):
I want to get into the Yellow Curry and talk
more about this for sure. We're here, all right. Stick around.
We're talking with the gents from Giddy tie G, I
T I in On Slosson, 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 day trip list.
If you've got to.
Speaker 5 (13:27):
You're listening to the Fork Report with Neil Savedra on
demand from kf I AM six forty.
Speaker 1 (13:32):
I am your well fed host, Neil Savedra.
Speaker 4 (13:34):
How do you do?
Speaker 1 (13:36):
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 seven nine to two
(13:57):
four five five two. Do you guys have a website?
Am I missing it?
Speaker 3 (14:01):
The website is under construction. Touch okay to have them,
but we're just working on it.
Speaker 1 (14:05):
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 seventy year old couple. And
you come in and they ask for help, and they
(14:28):
need help otherwise it's going to 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 more involved, and you do and you turn
it up. You turn up the fire on dishes. You are,
you know, partnering with someone who can help with the marketing,
(14:51):
and so this tusom is coming in with your connections
and you're putting out this is fantastic and it's not
like I, you know, type food can be like pizza
in the sense you're not it's very hard to find
bad typhood, but it's hard to find great typhood, unique
or special typhood. This is special. This is this really
(15:14):
sets apart. If I if someone just handed this to
me and said eat this, I'd go, Okay, I 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
(15:35):
the textures, the combinations, the ratios everything. I don't think
I've ever had a crab fried rice and now I
feel like I've missed out, you know, So this really
the textures of this and the flavor, you know, so
right as We're loaded that right as Jared's about to
tell me it's crab, because I'm like, this looks a
(15:57):
little different and I'd bite into it. Then you get
those flavors. That's fantastic. This here those the colors that
I was talking about on the air. By the way,
are we We're on at fok Reporter on Instagram right
now at fork Reporter Instagram. 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
(16:19):
anybody handling it. Listen, Nobody handles me at this age,
not even my wife. That's a joe. Come on, don't
laugh at that. You've been listening to the Fork Report.
You can always hear us live on KFI Am six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Thanks for hanging out today, man,
(16:41):
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.
You can hear the gentleman with me right now Jared
Brandon from Giddy Tye on Slows and g I T
(17:02):
I Tie. The question we're getting asked the most from
listeners right now is are.
Speaker 4 (17:07):
You guys open today? Yeah?
Speaker 1 (17:09):
You guys are open today.
Speaker 4 (17:10):
Good days a week. Yeah.
Speaker 1 (17:12):
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,
which is probably my newest favorite fried rice ever. These noodles,
the flat noodles here, what do we have here?
Speaker 4 (17:31):
I believe that's the Patcu noodle.
Speaker 1 (17:34):
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
(17:55):
into this. If you have 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. The
feedback is important as long as it comes from a
good place. Feedback is important. I'm going to tell you
(18:17):
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 or been behind
a stick. These are things that you have to know
(18:38):
when you're going to a place like this. Anything I've missed, guys,
anything that you want people to know about Giddy Tie.
Speaker 4 (18:45):
Oh yeah, we've I mean you hit the nail on
the head with a lot.
Speaker 2 (18:48):
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 on profit margins and I
try to lower costs in small ways through training, we're
(19:11):
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 4 (19:29):
Nicely done.
Speaker 2 (19:31):
That.
Speaker 1 (19:32):
I love hearing that story. I love hearing Hey listen,
we just want you to come and try our wares.
Speaker 4 (19:37):
That's all.
Speaker 1 (19:37):
That's what's going to build if you like it. I'm sorry,
I'm just wolfing down some of this in the heat.
All those noodles are just trying to creep up on
my Sorry, myla. No sorry, that's what they're there for.
So as I wipe my running nose from the white
side of my family, I can't handle the heat. But
(19:58):
that is 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,
perfectly cooked noodles. Everything in there is just really tasty.
This has the most heat of the dishes you brought, Yeah,
(20:21):
for sure, but it just is again, it's flavorful, tasty heat,
not just the cap sasan balmb that you know some
dishes can have. That's great, all right. We want to
make sure that you give them love. These are the
places that we want to keep the family story. You know,
these gentlemen jumping in as well and and helping because
(20:45):
when God says do something you've got to do it,
do it? Giddy tie G I T I tie. You
can check them out at four four two five West
Lawson Avenue there in Windsor Hills. They close tonight at
nine point thirty. Is that right? And uh so I
have time to make it exactly yeah, Uber, Yeah, ash.
Speaker 3 (21:07):
Row there too, so if you ever want to deliver it,
we can deliver it for you.
Speaker 1 (21:10):
You know, that's right. I hope it's in my delivery area,
is what I'm thinking right now. I get selfish.
Speaker 4 (21:15):
We also have Tai tacos too.
Speaker 3 (21:16):
We have a Tay Taco Tuesday, so you know, yeah,
we on Tuesday.
Speaker 4 (21:21):
Only on Tuesday.
Speaker 1 (21:22):
In the news, you know what they call that, burying
the lead right before they go off. 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 4 (21:36):
So.
Speaker 1 (21:36):
You really brought some fantastic food, but the passion in
the story is just as fantastic. Thank you. Appreciate you
all right, gentlemen. Before to seeing you guin
Speaker 5 (21:45):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty
Hey, it's Neil Savedre. You're listening to kfi EM six
forty The Fore Report on demand on the iHeartRadio app. Hey, everybody,
it's the Fork Report All Things Food, Beverage and beyond,
and welcome to the show Man. It is a beautiful Saturday.
I invite you to listen to the podcast after the program.
(00:20):
You can find it on iHeartRadio. Just look for the
Fork Report there. All right, we like to introduce you
to people that are 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
(00:43):
people find it?
Speaker 2 (00:44):
So?
Speaker 3 (00:44):
Giddy Tie is in Windsor Hills, California. The address is
four four two three West Sawson Avenue, Windsor Hills, Ninersero
four to three and shout out to Lawson, Yes, Sawston, Yeah,
it's right, uh Sawston. Overhill is the cross Streets. So
it's in between Overhill and Angelas Vista. So if people
want to go get some really good Thai food, comb
through and so what do you gentlemen, do, so I
(01:08):
do a video production and a little bit of marketing. Brandon,
here is a restaurant tour. Would you say or would you?
Would you? Would you say that?
Speaker 2 (01:16):
I guess At this point I am now, I guess.
Now at this point I am okay.
Speaker 1 (01:22):
So what got you involved in Giddy Tie?
Speaker 4 (01:25):
Jared?
Speaker 2 (01:26):
Yeah, so I guess. So let's jump right into it.
So what got me into is this tool?
Speaker 4 (01:32):
No, you're good.
Speaker 1 (01:33):
You got round tones. You sound better than I do.
So you put a little squeak in it, so I
don't have the competition.
Speaker 4 (01:40):
So we live.
Speaker 2 (01:41):
We live in Ladera and Giddy Tie is in Windsor Hills,
which is directly across from Ladera. Right, and Jared here
had been dining at Giddy Tie over the years.
Speaker 4 (01:50):
The place has been open for four years. Right.
Speaker 2 (01:53):
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 just excellent, Like, you got
to come try the place out. They just need some help.
The place is lacking in services 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,
(02:15):
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
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,
(02:39):
and they were losing their restaurant.
Speaker 4 (02:41):
Food is great.
Speaker 2 (02:42):
Sit down, talk to them and you can see obviously,
I 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, you know, some
free time by the county, the county, I help you out.
(03:05):
I can offer 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. So I said, okay, Well.
Speaker 1 (03:25):
Not a whole lot of arguments for that.
Speaker 4 (03:27):
Yeah.
Speaker 2 (03:28):
Oh, she would have let me know directly and exactly.
Speaker 4 (03:35):
So I said, well, let me talk to God about it.
So I went home.
Speaker 2 (03:39):
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 Southston and
Trump 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 Giddy. I said, we're gonna do it.
We're gonna do it my way, and we elevated the
(04:01):
place and it's booming.
Speaker 4 (04:03):
YEP.
Speaker 1 (04:04):
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 uh,
you know, a beacon of creativity where things that you
(04:24):
know all flavor, no grease. I remember going there when
it was in the front.
Speaker 4 (04:30):
Of his house.
Speaker 1 (04:31):
Yeah, you know, excellent. Yeah, it's absolutely phenomenal. And so
these more and more when people find hate, it's not
only my culture, my experiences I'm going to bring, but
I'm going to learn about different techniques, different things. And
it's blowing my mind as to what's coming out. And
(04:51):
I think that that's it's always a peak of culture
is food. You know, it's hard to hate around food.
So that's the 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,
(05:12):
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 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
(05:32):
Giddy Tie. The menu will taste some food before Ashley
Johnson comes in here and starts throwing elbows and she's
gonna throw some bows. She's like, give me some food. Yes,
So we'll talk about it with that when come back
and encourage people to get out there and experience it
themselves or go know where.
Speaker 5 (05:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (05:59):
How do you do Saturday?
Speaker 4 (06:00):
To you?
Speaker 1 (06:00):
Gorgeous day outside. I 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 Windsor Hills area there and g
(06:23):
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. So the food is
out first impressions, color is spot on, you know all
(06:49):
those you know wonderful browns that make food good. Right,
that browning you see, and then you pop open the
lids and the the aromatics, all of that fresh herbs
and everything that you want. When you talk about tie
comes flowing and I see a yellow curry. Here, I
(07:12):
see some fried rice. I see these lovely tie wings 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. So what is this?
I'm going to bite in here?
Speaker 2 (07:33):
So the gidda wings, they're good night.
Speaker 4 (07:38):
The guinea into a recreation.
Speaker 2 (07:40):
When we came in the guinea wings, 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
my other chefs out in Portland also opening a place
(08:00):
in Portland.
Speaker 4 (08:02):
They both came down and just.
Speaker 2 (08:04):
Restructured the menu a little bit, elevated the spices. That
has a somball and a we took a little bit
of the orange chicken sauce and mix it together with
some thie spices.
Speaker 4 (08:13):
Boom, excellent spot on.
Speaker 1 (08:15):
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 that beautiful those oranges, those yellows, those
reds of that that orange sauce and glaze on here,
but as you bite in, you can see as the
marinate just in bibes in that chicken, you get those
(08:38):
same colors going into the flesh, and you're like, that
means that this was prepared on point. That heat, that
sweet peppery heat that follows covers the entirety of the
mouth against the sweetness of that glaze. Right, people get
(09:00):
people get mad listening to this show all the time.
All the time. They're like, you made me so I
had to pull off.
Speaker 4 (09:06):
That's my job.
Speaker 1 (09:08):
When it's done right, I'm gotta take a picture of
this because it's hard to explain, but that sweetness dances
that whole time with that peppery ness, so it's not
an overwhelming You know, 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,
(09:32):
Those are excellent. Okay, Now as far as fried rice go,
the first thing I notice is traditional tie rice is
little more red and has chunks of tomato.
Speaker 4 (09:46):
I like it.
Speaker 1 (09:46):
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 (09:54):
So one of those containers over there may have they
had to separate it when they backaged it.
Speaker 4 (10:00):
And I think that might be the crab fried rice.
Speaker 1 (10:02):
Oh that's the crap.
Speaker 4 (10:04):
Right, so that's the different one. Wow, yeah, craft fried rice.
Speaker 2 (10:09):
The route to go is if you ever to come
in and get crab fried rice and add shrimp to it.
Speaker 4 (10:13):
Yeah, that's the one.
Speaker 1 (10:16):
I don't know that I've ever had this before, really
craft rice.
Speaker 3 (10:21):
Yeah yeah, craft, that's.
Speaker 4 (10:22):
That's what I live.
Speaker 1 (10:23):
Even in Thailand. This is magic.
Speaker 4 (10:28):
Yeah.
Speaker 1 (10:29):
Like I'm kind of mad that I'm just having it now.
Speaker 4 (10:32):
Yeah.
Speaker 3 (10:33):
Our food is really good, man. Like, people are very
like concerned sometimes when they're here. It's a black owned
tie food restaurant. But no, we don't how to we
know how to do it?
Speaker 5 (10:43):
What is that?
Speaker 4 (10:43):
The what is that?
Speaker 1 (10:44):
The wing? The wings are good.
Speaker 2 (10:46):
I try to tell people, Wow, you got to remember
we are the first cooks of this country.
Speaker 4 (10:52):
You know what I'm saying. We're the first.
Speaker 2 (10:53):
We we we taught service, you know, we were the
first chefs around.
Speaker 4 (10:58):
So I mean not only that for cookbooks.
Speaker 1 (11:01):
First cookbooks for the same reasons. Obviously 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 (11:20):
Yeah, So a lot of these flavors originally started here
with us anyway, so it's crazy for us to.
Speaker 1 (11:26):
Be able to So this is how this has served
that like that one and made you have another one
that has the tradition, more traditional type. This is crazy good.
Speaker 2 (11:40):
We just there was We omitted the fried egg on
top because we we didn't look into if anyone had
any specific allergies or anything like that, so we just
kind of try to go across the board.
Speaker 1 (11:50):
Would that add something? Absolutely? Friday adds something to anything.
Does it take away not having it? Nope? Still good? No,
this is excellent, perfect.
Speaker 4 (11:59):
Have you tried this yet, Cayler?
Speaker 1 (12:01):
Oh yeah, she laughs because she usually squirrels away a
couple of things before it gets to me. Did Ashley
get some.
Speaker 4 (12:13):
It's fantastic. Nice, I really enjoy it.
Speaker 1 (12:16):
You guys open today, lay.
Speaker 4 (12:20):
It off at six.
Speaker 1 (12:22):
She put it in her maps. Come around. 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
(12:46):
is great And I'm a little bit of 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
type food, but it's equally hard to find exceptional typhood,
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
(13:07):
I want to get into the Yellow Curry and talk
more about this for sure. We're here, all right. Stick around.
We're talking with the gents from Giddy tie G, I
T I in On Slosson, 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 day trip list.
If you've got to.
Speaker 5 (13:27):
You're listening to the Fork Report with Neil Savedra on
demand from kf I AM six forty.
Speaker 1 (13:32):
I am your well fed host, Neil Savedra.
Speaker 4 (13:34):
How do you do?
Speaker 1 (13:36):
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 seven nine to two
(13:57):
four five five two. Do you guys have a website?
Am I missing it?
Speaker 3 (14:01):
The website is under construction. Touch okay to have them,
but we're just working on it.
Speaker 1 (14:05):
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 seventy year old couple. And
you come in and they ask for help, and they
(14:28):
need help otherwise it's going to 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 more involved, and you do and you turn
it up. You turn up the fire on dishes. You are,
you know, partnering with someone who can help with the marketing,
(14:51):
and so this tusom is coming in with your connections
and you're putting out this is fantastic and it's not
like I, you know, type food can be like pizza
in the sense you're not it's very hard to find
bad typhood, but it's hard to find great typhood, unique
or special typhood. This is special. This is this really
(15:14):
sets apart. If I if someone just handed this to
me and said eat this, I'd go, Okay, I 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
(15:35):
the textures, the combinations, the ratios everything. I don't think
I've ever had a crab fried rice and now I
feel like I've missed out, you know, So this really
the textures of this and the flavor, you know, so
right as We're loaded that right as Jared's about to
tell me it's crab, because I'm like, this looks a
(15:57):
little different and I'd bite into it. Then you get
those flavors. That's fantastic. This here those the colors that
I was talking about on the air. By the way,
are we We're on at fok Reporter on Instagram right
now at fork Reporter Instagram. 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
(16:19):
anybody handling it. Listen, Nobody handles me at this age,
not even my wife. That's a joe. Come on, don't
laugh at that. You've been listening to the Fork Report.
You can always hear us live on KFI Am six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app. Thanks for hanging out today, man,
(16:41):
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.
You can hear the gentleman with me right now Jared
Brandon from Giddy Tye on Slows and g I T
(17:02):
I Tie. The question we're getting asked the most from
listeners right now is are.
Speaker 4 (17:07):
You guys open today? Yeah?
Speaker 1 (17:09):
You guys are open today.
Speaker 4 (17:10):
Good days a week. Yeah.
Speaker 1 (17:12):
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,
which is probably my newest favorite fried rice ever. These noodles,
the flat noodles here, what do we have here?
Speaker 4 (17:31):
I believe that's the Patcu noodle.
Speaker 1 (17:34):
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
(17:55):
into this. If you have 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. The
feedback is important as long as it comes from a
good place. Feedback is important. I'm going to tell you
(18:17):
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 or been behind
a stick. These are things that you have to know
(18:38):
when you're going to a place like this. Anything I've missed, guys,
anything that you want people to know about Giddy Tie.
Speaker 4 (18:45):
Oh yeah, we've I mean you hit the nail on
the head with a lot.
Speaker 2 (18:48):
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 on profit margins and I
try to lower costs in small ways through training, we're
(19:11):
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 4 (19:29):
Nicely done.
Speaker 2 (19:31):
That.
Speaker 1 (19:32):
I love hearing that story. I love hearing Hey listen,
we just want you to come and try our wares.
Speaker 4 (19:37):
That's all.
Speaker 1 (19:37):
That's what's going to build if you like it. I'm sorry,
I'm just wolfing down some of this in the heat.
All those noodles are just trying to creep up on
my Sorry, myla. No sorry, that's what they're there for.
So as I wipe my running nose from the white
side of my family, I can't handle the heat. But
(19:58):
that is 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,
perfectly cooked noodles. Everything in there is just really tasty.
This has the most heat of the dishes you brought, Yeah,
(20:21):
for sure, but it just is again, it's flavorful, tasty heat,
not just the cap sasan balmb that you know some
dishes can have. That's great, all right. We want to
make sure that you give them love. These are the
places that we want to keep the family story. You know,
these gentlemen jumping in as well and and helping because
(20:45):
when God says do something you've got to do it,
do it? Giddy tie G I T I tie. You
can check them out at four four two five West
Lawson Avenue there in Windsor Hills. They close tonight at
nine point thirty. Is that right? And uh so I
have time to make it exactly yeah, Uber, Yeah, ash.
Speaker 3 (21:07):
Row there too, so if you ever want to deliver it,
we can deliver it for you.
Speaker 1 (21:10):
You know, that's right. I hope it's in my delivery area,
is what I'm thinking right now. I get selfish.
Speaker 4 (21:15):
We also have Tai tacos too.
Speaker 3 (21:16):
We have a Tay Taco Tuesday, so you know, yeah,
we on Tuesday.
Speaker 4 (21:21):
Only on Tuesday.
Speaker 1 (21:22):
In the news, you know what they call that, burying
the lead right before they go off. 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 4 (21:36):
So.
Speaker 1 (21:36):
You really brought some fantastic food, but the passion in
the story is just as fantastic. Thank you. Appreciate you
all right, gentlemen. Before to seeing you guin
Speaker 5 (21:45):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty
The Fork Report w Neil Saavedra News
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