April 30, 2025 • 31 mins
Rick Caruso, Businessman & Philanthropist and Steadfast LA Chairman --Steadfast L.A. is a bold nonprofit coalition driving LA’s rebuild & transformation.
Governor Newsom announced launch of new AI tool to supercharge the approval of building permits and speed recovery from Los Angeles Fires. The software, created by Archistar, will be provided free of charge to the local governments and to users through a partnership between the state and philanthropic partners including LA Rises and Steadfast LA with contributions from Autodesk and Amazon. // News Whip, Honda Center Billion-dollar facelift, // Chef Noah Clark, Chef Noah Clark and Co-Founder Reiko Clark (Noah’s Mother)
Bringing BOX Chicken home to L.A. introducing their revolutionary new fast casual experience with Japanese American Chicken Tendie. A delicious fusion of Japanese & American flavors that redefines the Chicken Tender.
Governor Newsom announced launch of new AI tool to supercharge the approval of building permits and speed recovery from Los Angeles Fires. The software, created by Archistar, will be provided free of charge to the local governments and to users through a partnership between the state and philanthropic partners including LA Rises and Steadfast LA with contributions from Autodesk and Amazon. // News Whip, Honda Center Billion-dollar facelift, // Chef Noah Clark, Chef Noah Clark and Co-Founder Reiko Clark (Noah’s Mother)
Bringing BOX Chicken home to L.A. introducing their revolutionary new fast casual experience with Japanese American Chicken Tendie. A delicious fusion of Japanese & American flavors that redefines the Chicken Tender.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's KFI AM six forty and you're listening to the
Conway Show on demand on the iHeartRadio app. Who's got
a Rick Caruso who ran for mayor in the city
of Los Angelesten. You have to think how different la
would have been if maybe he won, and we should
ask him sometimes, Oh, I know when we can ask him.
Speaker 2 (00:24):
How about like.
Speaker 1 (00:24):
Right now he's out with us, Rick Caruso, you're on KFI.
Speaker 3 (00:28):
How you bub.
Speaker 2 (00:31):
You there?
Speaker 4 (00:36):
Sounds little choppy, little choppy.
Speaker 3 (00:40):
We're gonna try to reconnect with Rick Caruso.
Speaker 1 (00:42):
Here guys worth eight billion dollars and a forty dollars phone.
Speaker 4 (00:48):
Sports illustrated shoe phone.
Speaker 1 (00:50):
Yeah, Jay Leonard the same way, I think, although I
think Jay got a new phone because he sounded better
last time he had done.
Speaker 3 (00:55):
Yeah, yeah, yeah.
Speaker 1 (00:57):
But you know, when you buy a new phone, you
go up on the priority to priority list at the
cell company. So every time you buy a new phone,
you're gonna have great service for like a year or two,
and then as you keep that phone, you go down
and down and down and down and down. So got
to get a new phone, especially when you do a
(01:18):
lot of business.
Speaker 2 (01:19):
On your phone.
Speaker 3 (01:20):
Got to get that new.
Speaker 1 (01:21):
Phone, because the technology in these newer phones is better
than the old phones. And that's why Apple is a
three almost four trillion dollar company. They've got all of
our money Apple, They're worth almost four trillion dollars. That's wild.
(01:42):
All right, we're gonna try to get Rick Caruso on.
He ran for mayor against Karen Bass. He lost, and
he doesn't seem to be that bitter about it. Maybe
he's like relieved that he didn't win.
Speaker 3 (01:56):
I don't know. I don't know. Those guys are usually,
you know, motivated by being busy.
Speaker 5 (02:03):
He's one of those guys that it seems like he's
always got a lot of things in the podcast.
Speaker 1 (02:06):
Yes, that's right. Let's see if he's with us here,
Rick rus you're on KFI?
Speaker 3 (02:10):
How you ma'am?
Speaker 6 (02:12):
I'm doing great? How are you doing it? Yeah?
Speaker 1 (02:15):
We got a better connection here, man. I appreciate you calling.
We got so many things to talk about. Can we
get right into it.
Speaker 6 (02:24):
Yeah, jump in, let's do it.
Speaker 3 (02:25):
Okay.
Speaker 1 (02:25):
First of all, La County man, they are in a
lot of trouble here. They have no money left. How
would you as a as a businessman, what would you
recommend for La County how to get out of this mess?
Speaker 6 (02:38):
You know, it's like any business. La County, La City
is the same.
Speaker 3 (02:42):
Yeah, La City is.
Speaker 6 (02:43):
Under underwater by a billion dollars. Listen, you gotta cut
the budget. You got to. You just have to cut
the budget and the budget, but you got to drive revenue.
You can't solve all of your problems by just cutting
a budget, like in any company. And they got to
drive revenues. And the problem is more and more businesses
(03:04):
and people are leading Los Angeles, and when people leave
Los Angeles, revenues go down. And what they've got to
realize is creating businesses in La that creates jobs, that
creates a tax base, that allows the county and the
city to have more money to do more things, to
have a better county and a better city. It's it's
(03:26):
just not complicated. It's obviously complicated for the people re
elected that it really in the real world is not complicated.
Speaker 3 (03:34):
Right.
Speaker 1 (03:35):
What about the the idea of bankruptcy? Is that is
that a possibility for La County?
Speaker 6 (03:42):
You know, obviously legally it's a it's a it's an
option for him. I I would hope that God doesn't
get to that because that has a whole bunch of
unintended consequences to it, and I wouldn't I wouldn't support
that unless you've had absolutely But you have massive budgets
in the county, in the city, I mean, cut out
the waste, streamline some departments, you know, stop spending money
(04:07):
on things that aren't making people's lives better, safer, communities cleaner,
all those important things that people care about. That's where
you spend the money. Shit everything else. And you know,
they gave everybody a whole bunch of raises and now
it's coming back to hauntum. So again, it's really not
(04:28):
rocket science. It takes some political courage and backbone. But
if you don't have the political courage in backpone, you
shouldn't be in office anyway.
Speaker 3 (04:37):
Rick cruises with us.
Speaker 1 (04:39):
Rick, I know you have a lot of friends of
the entertainment business and they are all hurting right now.
There are people who haven't worked in a year, two years,
who are very good at what they do. How do
you keep entertainment and how do you sort of revamp
it and revive it here in.
Speaker 6 (04:54):
La Again, I think it's very simple, and you're right,
I mean production is leaving Los Angeles and leaving California.
We've got to be competitive. I mean, this is the
home to entertainment and the fact that we've got production
going on in Canada, We've got Atlanta, we got New Jersey,
(05:15):
you know, all over places. Why don't we look at
what they're doing and copy it and be competitive. I
don't think anybody in the entertainment industry wants to move
to New Jersey for a couple months to do a production, right.
We want to go home at night.
Speaker 3 (05:31):
That's right.
Speaker 6 (05:32):
You don't even have to be one hundred percent competitive. Competitive.
It starts with the state and it starts with the city.
Key people here.
Speaker 3 (05:42):
That's right.
Speaker 1 (05:43):
Okay, Now, Steadfast la Is it's that nonprofit you have
and man, you've been very instrumental in transformation and rebuilding
this city.
Speaker 6 (05:53):
I love my team. God bless the set Fast team.
We have a team of full time people, super smart
and committed, and a whole bunch of people that are
donating their time, Like what creative is AI model that
got announced today and we're just leaning in and they're
doing a great job, just a great job. We're going
(06:15):
to get these areas rebuilt. No doubt in my mind,
what is.
Speaker 1 (06:18):
The time frame where we no longer see any burned
out buildings? Are we a couple of years, two, three,
four years from there?
Speaker 6 (06:27):
I think you're going to see a lot of progress
in a year. I think by the end of within
twelve months, a lot of building going on. I think
within three to five years you're going to have a
remarkable transformation. Now, I say that if the city and
the county continue to cut the red tape and continue
(06:47):
to listen to the private sector to help them get
things moving, not just step best. There's other people, a
lot of people that are leaning in and doing great work,
but we've got to get the deureacracy out a way
and allow people to rebuild quickly and safely.
Speaker 3 (07:04):
I'm with you.
Speaker 1 (07:05):
I was surprised, actually not surprised. Probably it was, you know,
following suit here with LA but I was a little
surprised that they didn't put a huge office in the
middle of the palisades, in the middle of Altadena and
send a lot of the you know, the inspectors out there,
to have them located right in the palisades and right
(07:26):
in Alta Dinah to help with these permits.
Speaker 6 (07:31):
That would wait, that would make way too much sense.
That just come on hold of yourself, what are you
thinking about? Of course they should do that. Of course
they should do that. And now you've got plan check
at the city of La taking like twelve to eighteen months.
(07:51):
It's insanity. That's why this AI model is so incredible
because it's going to plant check people's home plans in
a matter of hours versus months. Good and we donated
it to the city. We raised two million dollars around it.
It's not even going to cost the city a dime
to adopt it, but it's gonna it's gonna help thousands
(08:14):
of people get back into their home clicker.
Speaker 1 (08:16):
Are you talking about the software that was created by
is it Archistar.
Speaker 6 (08:21):
Arkasa along with a gentleman named Mike Hopkins of Amazon.
Is who I went to that do you think you
could create something like this? And God bless him. He's
a member of the Stepfast team, right that's donating his
time and he's the one that reached out got Arkasar
worked with the Amazon folks developed this model that's going
(08:44):
to be automatically doing the plan check approvals. It's being
used in Austin, Texas, it has a track record. It's
not something that's made up and doesn't have a track
record of success. But it's a game change. It's going
to say people and thousands and thousands of dollars of
sitting around waiting for a plan check to happen.
Speaker 3 (09:06):
Rick Rosso's with us.
Speaker 1 (09:08):
I found it very typical of you when you ran
into Karen Bass in a public area that you are
very cordial with her and wanted to be a partner
with her to help rebuild the city. There's a lot
of people have run against each other in politics that
can't stand one of each other personally. I thought that's
(09:29):
what the city needed.
Speaker 6 (09:32):
Listen. I was raised to be a gentleman, and we
have our differences, but this is bigger than politics, right
and so I don't care who gets the credit and
who gets the win. Let's get these communities rebuilt and
then everybody's a winner. That's my goal.
Speaker 3 (09:50):
Amen. That is great, buddy.
Speaker 1 (09:51):
I would love to check in with you every once
in a while, like we're doing right now, and get
a progress report.
Speaker 3 (09:56):
I think people need to hear the good news.
Speaker 6 (09:59):
I would love it anytime. I'm telling you though, we're
coming back excellent. I happened. Thank you for the time.
Speaker 3 (10:05):
Thank you.
Speaker 1 (10:06):
I appreciate it. Rick Caruso, that guy is great. I
don't know what this city would be like without him.
Speaker 4 (10:11):
I really wanted to know if he was driving his
own car right then?
Speaker 3 (10:13):
Oh yeah, but he does. He's like one of those guys,
you know.
Speaker 4 (10:16):
That's what I was thinking.
Speaker 1 (10:17):
He came in here a couple of years ago when
he was running for marrit So I guess a year
and a half ago, with nobody, it was just him.
Speaker 5 (10:25):
Would you if you had the kind of money he had,
would you drive your own car? Oh you're in La.
Speaker 2 (10:30):
Oh yeah.
Speaker 1 (10:31):
I can't stand being driven by anybody. I can't stand not.
Speaker 5 (10:35):
In La traffic for me. I'm like, nope, somebody else
do that. Please be sitting in the back enjoying your Yeah,
do something else. Let's see what I didn't want to
do this when he was on the phone. But see
what he's worth here.
Speaker 4 (10:47):
A little more than Wayne redskin is prime.
Speaker 3 (10:50):
Yes? Yes, yes, yes, yes, wow?
Speaker 1 (10:52):
All right yeah wow yeah six billion dollars A.
Speaker 7 (11:00):
Yeah.
Speaker 3 (11:00):
That guy put it together. Huh why couldn't we do that?
What did he do that we didn't do?
Speaker 6 (11:06):
Well?
Speaker 4 (11:06):
If we pull our money.
Speaker 3 (11:08):
Oh no, wait, I'm sorry, I'm wrong.
Speaker 1 (11:10):
Eight billion, eight billion dollars, eight billion dollars.
Speaker 3 (11:18):
Wow, all right, well there you go.
Speaker 1 (11:21):
Last year he had six point nine, this year seven
point nine, So we made a billion dollars last year.
Sixty five years old. Listen Brentwood and his source of
wealth is the track. How about that guy hit a
couple of ponies horses at the track. That's so he
made his money. Oh wait, no, it says your real estate.
So that's why I screwed up.
Speaker 8 (11:44):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (11:50):
I got a very nice email from somebody, a guy
named David. He said, when I was a youngster many
decades ago, one of the things my parents always look
forward to was watching your father make the entire cast
of the Cara Burnette Show cry with laughter. That's a
very nice gentleman. Whether it was Missus Wiggins skit or
(12:13):
the world famous Elephant skit, we were always hoping to
see miss Burnett, Harvey Korman and Vicky Lawrence just bust
up in laughter. One thing I remember my mother telling
me was that she and Missus Burnett Carol Burnette had
a class together, and she told me that they took
(12:36):
a class vote and Carol Burnett was voted most likely
to succeed in television, and the class voted unanimously, everybody
for Carol Burnett. But it says here I don't recall
if it was Hollywood High School or UCLA. My mother
attended both schools at the same time as Soda Carol Burnett. Sadly,
(13:00):
my mother passed away in twenty sixteen at the age
of eighty two. I recently read that Carol Burnett turned
ninety and if my mother were still here, she would
be the same age.
Speaker 3 (13:10):
Am I bothering you?
Speaker 2 (13:12):
Huh?
Speaker 3 (13:14):
Okay? Do you have to clean up now? I spilled something?
Speaker 1 (13:20):
Okay, all right, I'm reading this very nice letter from
this gentleman, and you're vacuuming yet, okay, all right, okay, no, no, no,
you're you're okay, You're okay. I was hoping that maybe
some of our listeners could confirm if the class was
Hollywood High or UCLA. Who knows, But anyway, if you could,
(13:44):
if you would know that, or if you could find out,
absolutely appreciate it.
Speaker 3 (13:49):
So I don't know. I don't know the answer.
Speaker 6 (13:51):
To that.
Speaker 1 (13:51):
I felt bad, so I sent them a documentary that
Carol Burnette did, which is pretty good, pretty good.
Speaker 3 (13:58):
But I just don't know the answer. I don't know,
and the en.
Speaker 1 (14:03):
If I did know, I would certainly tell him, but
I'm like you where I have to go to Google
to find stuff out, and so I just don't know.
I don't know, and I felt bad that I didn't
know the answer, and I would never you know, I
don't even think I could call Carabernett. I don't know renumber,
(14:23):
and I would feel kind of silly saying, hey, this
is uh Tim, Tim's kid back in high school? Or
was it UCLA that you were voted most likely to succeed?
Maybe I will. We'll see and we'll see how that goes.
Maybe it will all right. When we come back, we
have the world's greatest food. A chef named Noah Clark
(14:48):
will be here. And we don't normally do this, but
Bellio said, this is the best chicken in the world.
It's called box Chicken. Home to Los Angeles introduce in
the revolutionary new casual experience with Japanese American chicken tenders.
Oh I love the chicken tenders and especially with Is
(15:10):
it Panco or pank Punko or Panco Panco all the best.
We'll come back and talk a little lud chicken food, Yeah,
a little chicken deals. Well, chicken food here. It's uh,
it's start. Yeah, it's a good start. Uh. Box Chicken
is the name of the place. Box Chicken.
Speaker 8 (15:31):
You're listening to Tim Conway Junior on demand from KFI
Am sixty.
Speaker 1 (15:37):
My favorite chicken in the world is Japanese style. I
think it's katsu or Panco chicken. And he used to
I used to get it at thirty five eighty Wilshri
Bolevard across the street, and I get it every day
and I never got tired of it. And one day
that restaurant was closed and I didn't know.
Speaker 2 (15:53):
What to do.
Speaker 1 (15:54):
And now I found a replacement restaurant about twenty years later.
Speaker 3 (16:00):
Is great.
Speaker 1 (16:01):
This chicken sitting in front of me is from Chef Noah.
His lovely mom raycos with us as well.
Speaker 8 (16:06):
Chef.
Speaker 3 (16:07):
Welcome to the show.
Speaker 2 (16:07):
How are you. I'm doing great?
Speaker 3 (16:09):
Thanks by so great?
Speaker 2 (16:10):
Thank you.
Speaker 3 (16:11):
Is this an old family recipe?
Speaker 2 (16:12):
It is.
Speaker 9 (16:12):
It's my aunt's recipe she created when she was eighteen
years old.
Speaker 2 (16:16):
Wow.
Speaker 9 (16:17):
Yeah, she's catering it to like Japanese tour buses. When
she was younger, her friends just loved it so much
they convinced her that she needed open a restaurant.
Speaker 1 (16:24):
So, and you have your own restaurant in Westwood, Yes,
and it's called Box Chicken, Box Chicken, all right, that's
a great name.
Speaker 2 (16:31):
Yeah.
Speaker 9 (16:32):
We're currently in a ghost kitchen right now looking for
brick and mortar opportunities. Just we need to find the
right perfect fit. You know, we don't want to rush
into something and it be the wrong situation for us,
but we really want to get into a brick and
mortar just so we can reach more people that way.
Speaker 1 (16:44):
Okay, all right, are you you have how do you
sell it now? I mean, are you waiting a restaurant now?
Speaker 2 (16:50):
Yeah?
Speaker 9 (16:50):
So ghost kitchens, it's like all takeout, so like oh,
our main platforms, uber ET's, door Dash, those kind of things.
Speaker 2 (16:56):
So it's all delivery.
Speaker 9 (16:57):
We do have our website ordering you can pick up
that way, but there's no dining. So it's all takeout
orders right now.
Speaker 1 (17:03):
But you must be very busy because this is the
best chicken I've ever had.
Speaker 9 (17:07):
This is unrail We've gotten busy As of late, catering's
picked up a bunch our our in store sales have
picked up a lot lately, too, so it's it's getting traction.
We've been open for since July of last year, and
we're starting to see a nice little spike lately, which
has been pretty fun.
Speaker 3 (17:20):
In the restaurant world.
Speaker 1 (17:21):
And I'm sure you have a real estate guy looking
for you, you know, for another for a location, where
do people generally look is around colleges, as round office buildings, So.
Speaker 9 (17:32):
I think just high traffic areas is the main thing.
It's funny because I thought colleges would be great. That's
why we picked Westwood. We're close to UCLA and I
was meeting some other business owners around there and they're like,
college students are broke, don't go to college, and I
was like, dang, that kind of makes sense.
Speaker 2 (17:45):
They don't have any money to spend, so.
Speaker 9 (17:49):
Looking for high traffic areas just you know, there's just
a lot of people always, you know, I think that's
what's going to be best for us, just getting in
something like that.
Speaker 1 (17:56):
With parking, parking, I think the USC students said, yeah, yeah.
Speaker 9 (18:01):
You know, I'm an SC fan, so I would love
to get over there.
Speaker 1 (18:04):
Yeah, that's where the money is. You open up a
salad or this, you know, have a box chicken down there. Nope,
it'll take off.
Speaker 3 (18:11):
But you were in Atlanta before here.
Speaker 9 (18:13):
Yeah, so I'm raised in Atlanta. I just moved to
LA two years ago.
Speaker 3 (18:18):
Now, so, oh, you're born and raised in Atlanta.
Speaker 2 (18:19):
I was born in New York, raised Atlanta. Yeah.
Speaker 9 (18:21):
I'm a Georgia boy though and through and Brave fans
Falcons fan unfortunately both right now actually, but my family's
from Los Angeles originally, So I grew up a Lakers
fan and an SC fan because you know, at least
they were good and but yeah, we spent thirty three
years there before my parents decided to move out here,
(18:42):
moved back home pretty much, and then they convinced me
to move out here to open another concept.
Speaker 1 (18:46):
So so wait, you had restaurants in Atlanta. Yeah, and
you were with your partner with somebody else.
Speaker 9 (18:51):
Yes, we were partnering with someone. We sold our stake
in that company to that partner.
Speaker 3 (18:55):
Was it the same style, the.
Speaker 9 (18:56):
Same tender, different menu, very similar? Because this is this
is our baby. So we just sold our steak in
that company to get out of it, and then we
moved out heat or they could miss me move out
here and start it fresh.
Speaker 1 (19:08):
And this chicken is unbelievable. But and I think it's
even better if it was made like ten minutes ago.
Speaker 9 (19:13):
I know, it's so that's the thing. You're you're scarfing
it down, but it holds up pretty well over time. Yeah,
it is definitely better about ten to fifteen minutes, I'll
say that.
Speaker 3 (19:21):
And the rice is done perfectly.
Speaker 1 (19:22):
It's exactly where like a little bit of flavor, a
little bit, you know, it's it's it's a little sticky.
I loved it exactly that way. I could just eat
rice like that all day long.
Speaker 2 (19:33):
Yeah.
Speaker 3 (19:33):
All right, So how do people are You were on
with Neil Sevadra, weren't you?
Speaker 2 (19:37):
Yeah, we were on with Neil a couple weeks ago.
Speaker 3 (19:39):
Yeah. Neil's great.
Speaker 9 (19:40):
His second time having our food though, so he knew
exactly what he was getting into and we walked in.
Speaker 2 (19:44):
He was really excited.
Speaker 1 (19:45):
All right, how do people order this? Especially if you're
in Westwood? How can people get this tonight for dinner?
Speaker 2 (19:51):
Yeah?
Speaker 9 (19:51):
So at our website you can go to eatbox chicken
dot com. You could order direct from there, and then
if you want it delivered, you can go through Ubery.
We prefer uber Eats because they give us a better discount,
and then door dashes another option.
Speaker 3 (20:04):
To what are your pickup hours?
Speaker 9 (20:07):
We're open from eleven to nine pm Monday through Wednesday.
Thursdays extends to midnight, as well as Friday and Saturday
Yaurdays midnight as well Sundays it's shorter day, it's one
to eight.
Speaker 3 (20:18):
So I'm going to be there.
Speaker 9 (20:20):
All our hours are listed on Google and stuff too.
Speaker 3 (20:21):
I'm going to be there a couple times a week.
Speaker 9 (20:23):
We want you, yes, let me know. I'll hook you up.
Are you some cookies or something?
Speaker 2 (20:27):
You know?
Speaker 3 (20:27):
I know I'm buying.
Speaker 1 (20:29):
I'm buying everything because I want you to stay in
business forever and ever. I can't afford another Chicken place
to go out of business on me.
Speaker 3 (20:35):
This is great.
Speaker 1 (20:36):
This is really a terrific And I don't know where
you get that those tenders from, but that is solid
white meat. There's no knuckles in it, there's no craziness
in it. That must be extensive.
Speaker 9 (20:46):
Though it's been a challenge finding a good tender. That
is the biggest struggle. We're having right now is finding
something consistent. Every so chicken's been inflated just from like
just the American diet. I guess, like all these chickens
are huge, so we have trying to find something smaller
because we like that for our tender more than these
these Nashville hot chicken places doing these big tenors and stuff.
(21:06):
So it has been a challenge finding this the perfect
chicken tendor, and we finally got something that we like
right now, but it's not gonna last forever.
Speaker 1 (21:13):
I will say this though, whenever I eat the hot chicken,
and there's a couple of places around here where I go,
I don't feel great after.
Speaker 3 (21:21):
I think it's too greasy. Yeah, you know.
Speaker 9 (21:22):
And this.
Speaker 1 (21:24):
I don't know whether it's the crust on this that
that doesn't absorb the grease or the oil, but it
just seems like a drier, better chicken. I think it's
better for you too.
Speaker 9 (21:33):
I think it's part part of our processes.
Speaker 2 (21:35):
You're right.
Speaker 9 (21:36):
With the breading, we use a Ponco breadcrumb so it's
a little lighter. We also don't cook it for too long,
so it's not sitting in the oil for a long time,
which that means it's taking more fat end and stuff.
And then we do use a better oil. We use
Rice brand oil. There's a little bit more health benefits
to it, and it has just a better lifespan is
you're cooking and stuff.
Speaker 1 (21:55):
So if somebody were to say to me what the
perfect meal is, it's this. It's the these chicken tenders
and that rice with those pickles and that ranch.
Speaker 3 (22:04):
That's what it is.
Speaker 5 (22:05):
And Tom, if Thomson were here, he'd love the fact
that the he's got tofu there. That's right, the same
way that's all vegan.
Speaker 3 (22:10):
Oh, that's right, you got tofu as well.
Speaker 9 (22:12):
Yeah, we do have tofu options for our vegans and vegetarians.
So it's very similar to what we got here. Their
nuggets though. It's just a great substitute for the chicken.
Speaker 3 (22:19):
Right, and nowadays you have to cater to.
Speaker 2 (22:22):
We do we do?
Speaker 9 (22:23):
Yeah, I say, took the words on my mouth. I
see the chicken, man, it's better.
Speaker 3 (22:29):
You know, the chicken is great.
Speaker 2 (22:31):
You know, great, too great.
Speaker 1 (22:37):
Sorry I mean to wipe you out there, but this
is great. I have a feeling you're gonna have a
lot of business because people want People are tired of
crappy tenders. You know, when you go out and you
get fast food tenders or some of these Louisiana hot places.
Two bites into you like, I don't really know, feel great.
It's too oily, it's too spicy. This is the perfect
(22:58):
amount of breading, amount of heat. The rice is perfect,
the pickles are perfect, and the ranch tastes like you
made it ten minutes ago.
Speaker 9 (23:06):
Yeah, the ranch make it pretty much daily. We make
it from scratch. All of our recipes are from scratch,
all our sauces, everything, So there's a lot of carry
that goes into and I think you can kind of
taste Oh.
Speaker 5 (23:16):
Yeah, absolutely, And you got that in and out idea
was just like, your menu ain't that big, so you're
really focusing on the smaller stuff.
Speaker 2 (23:21):
But read absolutely.
Speaker 9 (23:23):
That's a that was a pretty large emphasis for us,
was condensing the menu and just focusing on doing everything right.
Speaker 1 (23:28):
And that's a great idea. So, yeah, that's a great idea.
I have a look, I never Bellier will tell you this.
Whenever we have food in, I never eat because I
got to eat in six minutes and that is too fast,
and I'm in the men's room. But I can't stop
eating that. You know, I'm gonna take this home. I'm
probably gonna go tonight. You're open all nine. I get
(23:49):
off at seven. I think I can slide out there.
This this I don't know if Bellio knows this or not,
but I don't really ever talk about it. But I
would drive thirty miles for this me because this Panco chicken,
this this breading is exactly the way I like it. Yeah,
and I and I found one place in Burbank that
does it. But the problem is the oil. They use
(24:11):
the same oil as they do the fish, and so
when I can taste the fish, yeah, it's a turnoff.
Speaker 9 (24:18):
See, that's why we just stick to chicken and then
occasionally to food.
Speaker 3 (24:21):
Okay, but it's the and what kind of oil again
do you use?
Speaker 9 (24:24):
It's called rice bran oil.
Speaker 3 (24:25):
Rice bran oil. That's got the expensive as well.
Speaker 9 (24:28):
It's a little price here, but it's worth it. You
just get better just quality of food, just there's more
health benefits to it. It just it's been the right
decision for us.
Speaker 3 (24:37):
Since we can you cook it hotter with that oil?
Speaker 9 (24:39):
No, it's on the same temp. The smoke points I
think pretty similar to vegetable oil. But the lifespan is
the big thing, because vegetable oil goes bad pretty quickly,
where rice bran lasts much longer.
Speaker 1 (24:51):
Oh I see, okay, yeah, and then how long will
you without giving away secrets, how long do you cook
one of these tenders?
Speaker 9 (24:56):
Around three minutes? Is that it's a quick cook time. Yeah,
that's why I'll so, I think it stays pretty juicy.
They're not drying it out. It's like I said, it's
not sitting in the oil for five to six minutes,
which a lot of these tender places are doing. Yeah,
and dry chicken that's super oily and stuff.
Speaker 1 (25:09):
So or you go to one of these places and
the chickens already, you know, you go say two, I'll
get three chicken strips and like here are you on?
Speaker 9 (25:16):
Like yeah, what did you make these? And we're also
cooking to order. There's no park cooking on our tender.
It's fresh order, straight from raw. Just yes, I love
this chef.
Speaker 1 (25:27):
If I was starting a restaurant, I would I would
not change anything that you do, thank you, seriously. I
would have the same flyers, the same box, the same name,
this exact same food. This is a life changer for me.
Thank you because because and again we're going to talk
about this business until you're up twenty four hours a
day making because this is I got to keep you
(25:48):
in business. This is my dream. Dish appreciate it coming in.
You much and your mom. Raco, nice to see you.
A big fan of the Carol brend shows. Right, yeah,
thumbs up, Raco. The glasses too. I'm looking into a
pair of those.
Speaker 3 (26:03):
Those I like that. I really appreciate coming in.
Speaker 2 (26:07):
Thank you.
Speaker 1 (26:08):
It's eat box chicken dot com. Yes, correct, Go it's
in Westwood, order it, have it delivered or go pick
it up and you are going to be very satisfied
with your dinner to night. Eat box Chicken dot com.
Let's keep these guys some business.
Speaker 3 (26:23):
Forever and ever.
Speaker 1 (26:25):
And I hope when you when you come to the
Valley for your eight hundred location, I hope you consider Burbank.
Speaker 2 (26:31):
It's on the list.
Speaker 3 (26:33):
All right, Thank you, chef No, I really appreciate.
Speaker 2 (26:35):
Thank you so much.
Speaker 1 (26:36):
All right, eat box Chicken dot com and Raco, nice
to see you.
Speaker 8 (26:41):
You're listening to Tim Conway Junior on demand from KF
I am six forty helly.
Speaker 1 (26:47):
I guess I sold the chicken because we had nineteen
people come in here and.
Speaker 3 (26:54):
Eat this chicken. Yeah, it's all gone. Yeah, they're all
listening to it in the hole.
Speaker 1 (26:57):
And when we have people with the bringing food and
I describe it, sometimes we get two or three people
to come in and eat. But they bombarded this place.
It's it's unbelievable. It's called eatbox Chicken dot com. You
can order it to go. They're ghost Chicken, ghost kitchen
right now where there's nowhere to sit down and eat.
(27:20):
So you got to take it to go, eat it
in your car, or take it back to your dorm room.
At UCLA, and we've got a huge amount of students
listening to the program. We get emails and letters from
them all the time. I think, I don't know. All right,
let's get we got another here. This is we got
(27:41):
a lot more information to get into here. We have
a Metro protection. They're going to try to protect you
people out there. They're taking them metros. So far they've
not been too successful, but they're taking another shot at
it here.
Speaker 10 (27:54):
Today, La Metro will begin screening passengers for concealed weapons
at the Sea Lion nor Walk station. Riders will pass
through a weapons detection system before getting on. Metro says
this is phase two, but it's pilot program. It's part
of the agency's efforts to enhance safety for passengers and employees.
The effectiveness of the technology will be evaluated over the
next year and help determine if the technology should be
(28:17):
used across the entire Metro system.
Speaker 3 (28:19):
There you go, all.
Speaker 1 (28:20):
Right, Lucky Strike Bowling. I know a lot of people
love bowling. Stiller minds of the old days when times
were nicer, crime was down, and people just enjoyed themselves.
Lucky Strike Bowling opens up a brand new location.
Speaker 11 (28:35):
Here we are bowling at the Beverly Center today. That
is very Lucky Strike has a new bowling alley right
here at the Beverly Center. It's really great because you know,
you know me, you can go shopping and then you
can also have a little fun go bowling, but you
can also eat.
Speaker 3 (28:48):
It smells so good over here. I'm here with the
call lit back.
Speaker 11 (28:51):
She's a Lucky Strike to just talk a little bit about.
You know what sets this location a hard because.
Speaker 3 (28:57):
I know he's not a great noise when you're in
mind of your childhood.
Speaker 11 (29:00):
To this location a hard because.
Speaker 3 (29:03):
That Strike or spare all those pins flying around hard.
Speaker 11 (29:06):
Because I know people love Lucky Strike.
Speaker 7 (29:09):
I would say it's just the state of the art lanes,
glow in the dark bowling. If we have a huge arcade,
we have a really great stylish bar and lounge area,
the food and beverage office.
Speaker 1 (29:19):
Strike named after a cigarette manufacturer. I believe, what did
they do? They didn't go with Marlboro Lights. Is the
name of the bowling animal. Virginia slims bowling alley.
Speaker 7 (29:33):
Sins are incredible, great sins are incredible.
Speaker 3 (29:36):
Really, what do we have here?
Speaker 11 (29:37):
Because there's something over here that you like a lot, right.
Speaker 7 (29:40):
The chicken cat SNeW boughs are phenomenal. We have summer
citrus salad. Mike's Hot Honeting Pepperoni pizza is obviously a classic.
Speaker 11 (29:49):
That's a hot honey, okay, because my favorite pizza place
in town does a hot honey pizza, and I was
just like, that's the most amazing thing ever.
Speaker 4 (30:00):
Not do hot honey, now, I know.
Speaker 1 (30:02):
But you know what, I also love the fact that
no matter what kind of business people open, they all
end up talking about the food. Because that's all we're
doing is we're just all exploding.
Speaker 4 (30:13):
It ain't pizza and hot dogs at this place, apparently.
Speaker 1 (30:16):
Yeah, like you remember, like the number one story whenever
Dodgers Stadium opens for a new season, the number one
person that everyone wants to talk to is the guy
who's the new chef. You know, nobody cares who's on
the field or who's pitching, who's batting, who's catching. People
want to know, Hey, how can I eat nine thousand
(30:36):
calories in a nine inning game?
Speaker 3 (30:39):
Like, oh, well, here's what you can do.
Speaker 1 (30:41):
We've got tacos, We've got this new Italian dish, we've
got this Mediterranean dish, new Greek food here. The great
Greek gods are here. Everyone always talks about food. That's
how we are as a country. We're all fat, we're
all getting there. Oh my god. I was watching a
(31:03):
hockey game and I think it was in I think,
oh it was the Edmonton game, and I thought it
was just Americans that were fat. Holy smokes. Really, these
Canadians have blown up too. They're right on the doorstep
with us. I mean, it's a ding dog with these guys.
They're very close. A lot of big, big bone gals,
(31:24):
big Canadians up there watching that game Oose. Oh my god,
it was remarkable how big these people are. But we're
all getting there. We're all gonna explode, and guys, we'll
have fun doing it. I were live on k if
I AM six forty Conway Show on demand on the
iHeart Radio app. Now you can always hear us live
on KFI AM six forty four to seven pm Monday
(31:46):
through Friday, and anytime on demand on the iHeart Radio
app
It's KFI AM six forty and you're listening to the
Conway Show on demand on the iHeartRadio app. Who's got
a Rick Caruso who ran for mayor in the city
of Los Angelesten. You have to think how different la
would have been if maybe he won, and we should
ask him sometimes, Oh, I know when we can ask him.
Speaker 2 (00:24):
How about like.
Speaker 1 (00:24):
Right now he's out with us, Rick Caruso, you're on KFI.
Speaker 3 (00:28):
How you bub.
Speaker 2 (00:31):
You there?
Speaker 4 (00:36):
Sounds little choppy, little choppy.
Speaker 3 (00:40):
We're gonna try to reconnect with Rick Caruso.
Speaker 1 (00:42):
Here guys worth eight billion dollars and a forty dollars phone.
Speaker 4 (00:48):
Sports illustrated shoe phone.
Speaker 1 (00:50):
Yeah, Jay Leonard the same way, I think, although I
think Jay got a new phone because he sounded better
last time he had done.
Speaker 3 (00:55):
Yeah, yeah, yeah.
Speaker 1 (00:57):
But you know, when you buy a new phone, you
go up on the priority to priority list at the
cell company. So every time you buy a new phone,
you're gonna have great service for like a year or two,
and then as you keep that phone, you go down
and down and down and down and down. So got
to get a new phone, especially when you do a
(01:18):
lot of business.
Speaker 2 (01:19):
On your phone.
Speaker 3 (01:20):
Got to get that new.
Speaker 1 (01:21):
Phone, because the technology in these newer phones is better
than the old phones. And that's why Apple is a
three almost four trillion dollar company. They've got all of
our money Apple, They're worth almost four trillion dollars. That's wild.
(01:42):
All right, we're gonna try to get Rick Caruso on.
He ran for mayor against Karen Bass. He lost, and
he doesn't seem to be that bitter about it. Maybe
he's like relieved that he didn't win.
Speaker 3 (01:56):
I don't know. I don't know. Those guys are usually,
you know, motivated by being busy.
Speaker 5 (02:03):
He's one of those guys that it seems like he's
always got a lot of things in the podcast.
Speaker 1 (02:06):
Yes, that's right. Let's see if he's with us here,
Rick rus you're on KFI?
Speaker 3 (02:10):
How you ma'am?
Speaker 6 (02:12):
I'm doing great? How are you doing it? Yeah?
Speaker 1 (02:15):
We got a better connection here, man. I appreciate you calling.
We got so many things to talk about. Can we
get right into it.
Speaker 6 (02:24):
Yeah, jump in, let's do it.
Speaker 3 (02:25):
Okay.
Speaker 1 (02:25):
First of all, La County man, they are in a
lot of trouble here. They have no money left. How
would you as a as a businessman, what would you
recommend for La County how to get out of this mess?
Speaker 6 (02:38):
You know, it's like any business. La County, La City
is the same.
Speaker 3 (02:42):
Yeah, La City is.
Speaker 6 (02:43):
Under underwater by a billion dollars. Listen, you gotta cut
the budget. You got to. You just have to cut
the budget and the budget, but you got to drive revenue.
You can't solve all of your problems by just cutting
a budget, like in any company. And they got to
drive revenues. And the problem is more and more businesses
(03:04):
and people are leading Los Angeles, and when people leave
Los Angeles, revenues go down. And what they've got to
realize is creating businesses in La that creates jobs, that
creates a tax base, that allows the county and the
city to have more money to do more things, to
have a better county and a better city. It's it's
(03:26):
just not complicated. It's obviously complicated for the people re
elected that it really in the real world is not complicated.
Speaker 3 (03:34):
Right.
Speaker 1 (03:35):
What about the the idea of bankruptcy? Is that is
that a possibility for La County?
Speaker 6 (03:42):
You know, obviously legally it's a it's a it's an
option for him. I I would hope that God doesn't
get to that because that has a whole bunch of
unintended consequences to it, and I wouldn't I wouldn't support
that unless you've had absolutely But you have massive budgets
in the county, in the city, I mean, cut out
the waste, streamline some departments, you know, stop spending money
(04:07):
on things that aren't making people's lives better, safer, communities cleaner,
all those important things that people care about. That's where
you spend the money. Shit everything else. And you know,
they gave everybody a whole bunch of raises and now
it's coming back to hauntum. So again, it's really not
(04:28):
rocket science. It takes some political courage and backbone. But
if you don't have the political courage in backpone, you
shouldn't be in office anyway.
Speaker 3 (04:37):
Rick cruises with us.
Speaker 1 (04:39):
Rick, I know you have a lot of friends of
the entertainment business and they are all hurting right now.
There are people who haven't worked in a year, two years,
who are very good at what they do. How do
you keep entertainment and how do you sort of revamp
it and revive it here in.
Speaker 6 (04:54):
La Again, I think it's very simple, and you're right,
I mean production is leaving Los Angeles and leaving California.
We've got to be competitive. I mean, this is the
home to entertainment and the fact that we've got production
going on in Canada, We've got Atlanta, we got New Jersey,
(05:15):
you know, all over places. Why don't we look at
what they're doing and copy it and be competitive. I
don't think anybody in the entertainment industry wants to move
to New Jersey for a couple months to do a production, right.
We want to go home at night.
Speaker 3 (05:31):
That's right.
Speaker 6 (05:32):
You don't even have to be one hundred percent competitive. Competitive.
It starts with the state and it starts with the city.
Key people here.
Speaker 3 (05:42):
That's right.
Speaker 1 (05:43):
Okay, Now, Steadfast la Is it's that nonprofit you have
and man, you've been very instrumental in transformation and rebuilding
this city.
Speaker 6 (05:53):
I love my team. God bless the set Fast team.
We have a team of full time people, super smart
and committed, and a whole bunch of people that are
donating their time, Like what creative is AI model that
got announced today and we're just leaning in and they're
doing a great job, just a great job. We're going
(06:15):
to get these areas rebuilt. No doubt in my mind,
what is.
Speaker 1 (06:18):
The time frame where we no longer see any burned
out buildings? Are we a couple of years, two, three,
four years from there?
Speaker 6 (06:27):
I think you're going to see a lot of progress
in a year. I think by the end of within
twelve months, a lot of building going on. I think
within three to five years you're going to have a
remarkable transformation. Now, I say that if the city and
the county continue to cut the red tape and continue
(06:47):
to listen to the private sector to help them get
things moving, not just step best. There's other people, a
lot of people that are leaning in and doing great work,
but we've got to get the deureacracy out a way
and allow people to rebuild quickly and safely.
Speaker 3 (07:04):
I'm with you.
Speaker 1 (07:05):
I was surprised, actually not surprised. Probably it was, you know,
following suit here with LA but I was a little
surprised that they didn't put a huge office in the
middle of the palisades, in the middle of Altadena and
send a lot of the you know, the inspectors out there,
to have them located right in the palisades and right
(07:26):
in Alta Dinah to help with these permits.
Speaker 6 (07:31):
That would wait, that would make way too much sense.
That just come on hold of yourself, what are you
thinking about? Of course they should do that. Of course
they should do that. And now you've got plan check
at the city of La taking like twelve to eighteen months.
(07:51):
It's insanity. That's why this AI model is so incredible
because it's going to plant check people's home plans in
a matter of hours versus months. Good and we donated
it to the city. We raised two million dollars around it.
It's not even going to cost the city a dime
to adopt it, but it's gonna it's gonna help thousands
(08:14):
of people get back into their home clicker.
Speaker 1 (08:16):
Are you talking about the software that was created by
is it Archistar.
Speaker 6 (08:21):
Arkasa along with a gentleman named Mike Hopkins of Amazon.
Is who I went to that do you think you
could create something like this? And God bless him. He's
a member of the Stepfast team, right that's donating his
time and he's the one that reached out got Arkasar
worked with the Amazon folks developed this model that's going
(08:44):
to be automatically doing the plan check approvals. It's being
used in Austin, Texas, it has a track record. It's
not something that's made up and doesn't have a track
record of success. But it's a game change. It's going
to say people and thousands and thousands of dollars of
sitting around waiting for a plan check to happen.
Speaker 3 (09:06):
Rick Rosso's with us.
Speaker 1 (09:08):
I found it very typical of you when you ran
into Karen Bass in a public area that you are
very cordial with her and wanted to be a partner
with her to help rebuild the city. There's a lot
of people have run against each other in politics that
can't stand one of each other personally. I thought that's
(09:29):
what the city needed.
Speaker 6 (09:32):
Listen. I was raised to be a gentleman, and we
have our differences, but this is bigger than politics, right
and so I don't care who gets the credit and
who gets the win. Let's get these communities rebuilt and
then everybody's a winner. That's my goal.
Speaker 3 (09:50):
Amen. That is great, buddy.
Speaker 1 (09:51):
I would love to check in with you every once
in a while, like we're doing right now, and get
a progress report.
Speaker 3 (09:56):
I think people need to hear the good news.
Speaker 6 (09:59):
I would love it anytime. I'm telling you though, we're
coming back excellent. I happened. Thank you for the time.
Speaker 3 (10:05):
Thank you.
Speaker 1 (10:06):
I appreciate it. Rick Caruso, that guy is great. I
don't know what this city would be like without him.
Speaker 4 (10:11):
I really wanted to know if he was driving his
own car right then?
Speaker 3 (10:13):
Oh yeah, but he does. He's like one of those guys,
you know.
Speaker 4 (10:16):
That's what I was thinking.
Speaker 1 (10:17):
He came in here a couple of years ago when
he was running for marrit So I guess a year
and a half ago, with nobody, it was just him.
Speaker 5 (10:25):
Would you if you had the kind of money he had,
would you drive your own car? Oh you're in La.
Speaker 2 (10:30):
Oh yeah.
Speaker 1 (10:31):
I can't stand being driven by anybody. I can't stand not.
Speaker 5 (10:35):
In La traffic for me. I'm like, nope, somebody else
do that. Please be sitting in the back enjoying your Yeah,
do something else. Let's see what I didn't want to
do this when he was on the phone. But see
what he's worth here.
Speaker 4 (10:47):
A little more than Wayne redskin is prime.
Speaker 3 (10:50):
Yes? Yes, yes, yes, yes, wow?
Speaker 1 (10:52):
All right yeah wow yeah six billion dollars A.
Speaker 7 (11:00):
Yeah.
Speaker 3 (11:00):
That guy put it together. Huh why couldn't we do that?
What did he do that we didn't do?
Speaker 6 (11:06):
Well?
Speaker 4 (11:06):
If we pull our money.
Speaker 3 (11:08):
Oh no, wait, I'm sorry, I'm wrong.
Speaker 1 (11:10):
Eight billion, eight billion dollars, eight billion dollars.
Speaker 3 (11:18):
Wow, all right, well there you go.
Speaker 1 (11:21):
Last year he had six point nine, this year seven
point nine, So we made a billion dollars last year.
Sixty five years old. Listen Brentwood and his source of
wealth is the track. How about that guy hit a
couple of ponies horses at the track. That's so he
made his money. Oh wait, no, it says your real estate.
So that's why I screwed up.
Speaker 8 (11:44):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (11:50):
I got a very nice email from somebody, a guy
named David. He said, when I was a youngster many
decades ago, one of the things my parents always look
forward to was watching your father make the entire cast
of the Cara Burnette Show cry with laughter. That's a
very nice gentleman. Whether it was Missus Wiggins skit or
(12:13):
the world famous Elephant skit, we were always hoping to
see miss Burnett, Harvey Korman and Vicky Lawrence just bust
up in laughter. One thing I remember my mother telling
me was that she and Missus Burnett Carol Burnette had
a class together, and she told me that they took
(12:36):
a class vote and Carol Burnett was voted most likely
to succeed in television, and the class voted unanimously, everybody
for Carol Burnett. But it says here I don't recall
if it was Hollywood High School or UCLA. My mother
attended both schools at the same time as Soda Carol Burnett. Sadly,
(13:00):
my mother passed away in twenty sixteen at the age
of eighty two. I recently read that Carol Burnett turned
ninety and if my mother were still here, she would
be the same age.
Speaker 3 (13:10):
Am I bothering you?
Speaker 2 (13:12):
Huh?
Speaker 3 (13:14):
Okay? Do you have to clean up now? I spilled something?
Speaker 1 (13:20):
Okay, all right, I'm reading this very nice letter from
this gentleman, and you're vacuuming yet, okay, all right, okay, no, no, no,
you're you're okay, You're okay. I was hoping that maybe
some of our listeners could confirm if the class was
Hollywood High or UCLA. Who knows, But anyway, if you could,
(13:44):
if you would know that, or if you could find out,
absolutely appreciate it.
Speaker 3 (13:49):
So I don't know. I don't know the answer.
Speaker 6 (13:51):
To that.
Speaker 1 (13:51):
I felt bad, so I sent them a documentary that
Carol Burnette did, which is pretty good, pretty good.
Speaker 3 (13:58):
But I just don't know the answer. I don't know,
and the en.
Speaker 1 (14:03):
If I did know, I would certainly tell him, but
I'm like you where I have to go to Google
to find stuff out, and so I just don't know.
I don't know, and I felt bad that I didn't
know the answer, and I would never you know, I
don't even think I could call Carabernett. I don't know renumber,
(14:23):
and I would feel kind of silly saying, hey, this
is uh Tim, Tim's kid back in high school? Or
was it UCLA that you were voted most likely to succeed?
Maybe I will. We'll see and we'll see how that goes.
Maybe it will all right. When we come back, we
have the world's greatest food. A chef named Noah Clark
(14:48):
will be here. And we don't normally do this, but
Bellio said, this is the best chicken in the world.
It's called box Chicken. Home to Los Angeles introduce in
the revolutionary new casual experience with Japanese American chicken tenders.
Oh I love the chicken tenders and especially with Is
(15:10):
it Panco or pank Punko or Panco Panco all the best.
We'll come back and talk a little lud chicken food, Yeah,
a little chicken deals. Well, chicken food here. It's uh,
it's start. Yeah, it's a good start. Uh. Box Chicken
is the name of the place. Box Chicken.
Speaker 8 (15:31):
You're listening to Tim Conway Junior on demand from KFI
Am sixty.
Speaker 1 (15:37):
My favorite chicken in the world is Japanese style. I
think it's katsu or Panco chicken. And he used to
I used to get it at thirty five eighty Wilshri
Bolevard across the street, and I get it every day
and I never got tired of it. And one day
that restaurant was closed and I didn't know.
Speaker 2 (15:53):
What to do.
Speaker 1 (15:54):
And now I found a replacement restaurant about twenty years later.
Speaker 3 (16:00):
Is great.
Speaker 1 (16:01):
This chicken sitting in front of me is from Chef Noah.
His lovely mom raycos with us as well.
Speaker 8 (16:06):
Chef.
Speaker 3 (16:07):
Welcome to the show.
Speaker 2 (16:07):
How are you. I'm doing great?
Speaker 3 (16:09):
Thanks by so great?
Speaker 2 (16:10):
Thank you.
Speaker 3 (16:11):
Is this an old family recipe?
Speaker 2 (16:12):
It is.
Speaker 9 (16:12):
It's my aunt's recipe she created when she was eighteen
years old.
Speaker 2 (16:16):
Wow.
Speaker 9 (16:17):
Yeah, she's catering it to like Japanese tour buses. When
she was younger, her friends just loved it so much
they convinced her that she needed open a restaurant.
Speaker 1 (16:24):
So, and you have your own restaurant in Westwood, Yes,
and it's called Box Chicken, Box Chicken, all right, that's
a great name.
Speaker 2 (16:31):
Yeah.
Speaker 9 (16:32):
We're currently in a ghost kitchen right now looking for
brick and mortar opportunities. Just we need to find the
right perfect fit. You know, we don't want to rush
into something and it be the wrong situation for us,
but we really want to get into a brick and
mortar just so we can reach more people that way.
Speaker 1 (16:44):
Okay, all right, are you you have how do you
sell it now? I mean, are you waiting a restaurant now?
Speaker 2 (16:50):
Yeah?
Speaker 9 (16:50):
So ghost kitchens, it's like all takeout, so like oh,
our main platforms, uber ET's, door Dash, those kind of things.
Speaker 2 (16:56):
So it's all delivery.
Speaker 9 (16:57):
We do have our website ordering you can pick up
that way, but there's no dining. So it's all takeout
orders right now.
Speaker 1 (17:03):
But you must be very busy because this is the
best chicken I've ever had.
Speaker 9 (17:07):
This is unrail We've gotten busy As of late, catering's
picked up a bunch our our in store sales have
picked up a lot lately, too, so it's it's getting traction.
We've been open for since July of last year, and
we're starting to see a nice little spike lately, which
has been pretty fun.
Speaker 3 (17:20):
In the restaurant world.
Speaker 1 (17:21):
And I'm sure you have a real estate guy looking
for you, you know, for another for a location, where
do people generally look is around colleges, as round office buildings, So.
Speaker 9 (17:32):
I think just high traffic areas is the main thing.
It's funny because I thought colleges would be great. That's
why we picked Westwood. We're close to UCLA and I
was meeting some other business owners around there and they're like,
college students are broke, don't go to college, and I
was like, dang, that kind of makes sense.
Speaker 2 (17:45):
They don't have any money to spend, so.
Speaker 9 (17:49):
Looking for high traffic areas just you know, there's just
a lot of people always, you know, I think that's
what's going to be best for us, just getting in
something like that.
Speaker 1 (17:56):
With parking, parking, I think the USC students said, yeah, yeah.
Speaker 9 (18:01):
You know, I'm an SC fan, so I would love
to get over there.
Speaker 1 (18:04):
Yeah, that's where the money is. You open up a
salad or this, you know, have a box chicken down there. Nope,
it'll take off.
Speaker 3 (18:11):
But you were in Atlanta before here.
Speaker 9 (18:13):
Yeah, so I'm raised in Atlanta. I just moved to
LA two years ago.
Speaker 3 (18:18):
Now, so, oh, you're born and raised in Atlanta.
Speaker 2 (18:19):
I was born in New York, raised Atlanta. Yeah.
Speaker 9 (18:21):
I'm a Georgia boy though and through and Brave fans
Falcons fan unfortunately both right now actually, but my family's
from Los Angeles originally, So I grew up a Lakers
fan and an SC fan because you know, at least
they were good and but yeah, we spent thirty three
years there before my parents decided to move out here,
(18:42):
moved back home pretty much, and then they convinced me
to move out here to open another concept.
Speaker 1 (18:46):
So so wait, you had restaurants in Atlanta. Yeah, and
you were with your partner with somebody else.
Speaker 9 (18:51):
Yes, we were partnering with someone. We sold our stake
in that company to that partner.
Speaker 3 (18:55):
Was it the same style, the.
Speaker 9 (18:56):
Same tender, different menu, very similar? Because this is this
is our baby. So we just sold our steak in
that company to get out of it, and then we
moved out heat or they could miss me move out
here and start it fresh.
Speaker 1 (19:08):
And this chicken is unbelievable. But and I think it's
even better if it was made like ten minutes ago.
Speaker 9 (19:13):
I know, it's so that's the thing. You're you're scarfing
it down, but it holds up pretty well over time. Yeah,
it is definitely better about ten to fifteen minutes, I'll
say that.
Speaker 3 (19:21):
And the rice is done perfectly.
Speaker 1 (19:22):
It's exactly where like a little bit of flavor, a
little bit, you know, it's it's it's a little sticky.
I loved it exactly that way. I could just eat
rice like that all day long.
Speaker 2 (19:33):
Yeah.
Speaker 3 (19:33):
All right, So how do people are You were on
with Neil Sevadra, weren't you?
Speaker 2 (19:37):
Yeah, we were on with Neil a couple weeks ago.
Speaker 3 (19:39):
Yeah. Neil's great.
Speaker 9 (19:40):
His second time having our food though, so he knew
exactly what he was getting into and we walked in.
Speaker 2 (19:44):
He was really excited.
Speaker 1 (19:45):
All right, how do people order this? Especially if you're
in Westwood? How can people get this tonight for dinner?
Speaker 2 (19:51):
Yeah?
Speaker 9 (19:51):
So at our website you can go to eatbox chicken
dot com. You could order direct from there, and then
if you want it delivered, you can go through Ubery.
We prefer uber Eats because they give us a better discount,
and then door dashes another option.
Speaker 3 (20:04):
To what are your pickup hours?
Speaker 9 (20:07):
We're open from eleven to nine pm Monday through Wednesday.
Thursdays extends to midnight, as well as Friday and Saturday
Yaurdays midnight as well Sundays it's shorter day, it's one
to eight.
Speaker 3 (20:18):
So I'm going to be there.
Speaker 9 (20:20):
All our hours are listed on Google and stuff too.
Speaker 3 (20:21):
I'm going to be there a couple times a week.
Speaker 9 (20:23):
We want you, yes, let me know. I'll hook you up.
Are you some cookies or something?
Speaker 2 (20:27):
You know?
Speaker 3 (20:27):
I know I'm buying.
Speaker 1 (20:29):
I'm buying everything because I want you to stay in
business forever and ever. I can't afford another Chicken place
to go out of business on me.
Speaker 3 (20:35):
This is great.
Speaker 1 (20:36):
This is really a terrific And I don't know where
you get that those tenders from, but that is solid
white meat. There's no knuckles in it, there's no craziness
in it. That must be extensive.
Speaker 9 (20:46):
Though it's been a challenge finding a good tender. That
is the biggest struggle. We're having right now is finding
something consistent. Every so chicken's been inflated just from like
just the American diet. I guess, like all these chickens
are huge, so we have trying to find something smaller
because we like that for our tender more than these
these Nashville hot chicken places doing these big tenors and stuff.
(21:06):
So it has been a challenge finding this the perfect
chicken tendor, and we finally got something that we like
right now, but it's not gonna last forever.
Speaker 1 (21:13):
I will say this though, whenever I eat the hot chicken,
and there's a couple of places around here where I go,
I don't feel great after.
Speaker 3 (21:21):
I think it's too greasy. Yeah, you know.
Speaker 9 (21:22):
And this.
Speaker 1 (21:24):
I don't know whether it's the crust on this that
that doesn't absorb the grease or the oil, but it
just seems like a drier, better chicken. I think it's
better for you too.
Speaker 9 (21:33):
I think it's part part of our processes.
Speaker 2 (21:35):
You're right.
Speaker 9 (21:36):
With the breading, we use a Ponco breadcrumb so it's
a little lighter. We also don't cook it for too long,
so it's not sitting in the oil for a long time,
which that means it's taking more fat end and stuff.
And then we do use a better oil. We use
Rice brand oil. There's a little bit more health benefits
to it, and it has just a better lifespan is
you're cooking and stuff.
Speaker 1 (21:55):
So if somebody were to say to me what the
perfect meal is, it's this. It's the these chicken tenders
and that rice with those pickles and that ranch.
Speaker 3 (22:04):
That's what it is.
Speaker 5 (22:05):
And Tom, if Thomson were here, he'd love the fact
that the he's got tofu there. That's right, the same
way that's all vegan.
Speaker 3 (22:10):
Oh, that's right, you got tofu as well.
Speaker 9 (22:12):
Yeah, we do have tofu options for our vegans and vegetarians.
So it's very similar to what we got here. Their
nuggets though. It's just a great substitute for the chicken.
Speaker 3 (22:19):
Right, and nowadays you have to cater to.
Speaker 2 (22:22):
We do we do?
Speaker 9 (22:23):
Yeah, I say, took the words on my mouth. I
see the chicken, man, it's better.
Speaker 3 (22:29):
You know, the chicken is great.
Speaker 2 (22:31):
You know, great, too great.
Speaker 1 (22:37):
Sorry I mean to wipe you out there, but this
is great. I have a feeling you're gonna have a
lot of business because people want People are tired of
crappy tenders. You know, when you go out and you
get fast food tenders or some of these Louisiana hot places.
Two bites into you like, I don't really know, feel great.
It's too oily, it's too spicy. This is the perfect
(22:58):
amount of breading, amount of heat. The rice is perfect,
the pickles are perfect, and the ranch tastes like you
made it ten minutes ago.
Speaker 9 (23:06):
Yeah, the ranch make it pretty much daily. We make
it from scratch. All of our recipes are from scratch,
all our sauces, everything, So there's a lot of carry
that goes into and I think you can kind of
taste Oh.
Speaker 5 (23:16):
Yeah, absolutely, And you got that in and out idea
was just like, your menu ain't that big, so you're
really focusing on the smaller stuff.
Speaker 2 (23:21):
But read absolutely.
Speaker 9 (23:23):
That's a that was a pretty large emphasis for us,
was condensing the menu and just focusing on doing everything right.
Speaker 1 (23:28):
And that's a great idea. So, yeah, that's a great idea.
I have a look, I never Bellier will tell you this.
Whenever we have food in, I never eat because I
got to eat in six minutes and that is too fast,
and I'm in the men's room. But I can't stop
eating that. You know, I'm gonna take this home. I'm
probably gonna go tonight. You're open all nine. I get
(23:49):
off at seven. I think I can slide out there.
This this I don't know if Bellio knows this or not,
but I don't really ever talk about it. But I
would drive thirty miles for this me because this Panco chicken,
this this breading is exactly the way I like it. Yeah,
and I and I found one place in Burbank that
does it. But the problem is the oil. They use
(24:11):
the same oil as they do the fish, and so
when I can taste the fish, yeah, it's a turnoff.
Speaker 9 (24:18):
See, that's why we just stick to chicken and then
occasionally to food.
Speaker 3 (24:21):
Okay, but it's the and what kind of oil again
do you use?
Speaker 9 (24:24):
It's called rice bran oil.
Speaker 3 (24:25):
Rice bran oil. That's got the expensive as well.
Speaker 9 (24:28):
It's a little price here, but it's worth it. You
just get better just quality of food, just there's more
health benefits to it. It just it's been the right
decision for us.
Speaker 3 (24:37):
Since we can you cook it hotter with that oil?
Speaker 9 (24:39):
No, it's on the same temp. The smoke points I
think pretty similar to vegetable oil. But the lifespan is
the big thing, because vegetable oil goes bad pretty quickly,
where rice bran lasts much longer.
Speaker 1 (24:51):
Oh I see, okay, yeah, and then how long will
you without giving away secrets, how long do you cook
one of these tenders?
Speaker 9 (24:56):
Around three minutes? Is that it's a quick cook time. Yeah,
that's why I'll so, I think it stays pretty juicy.
They're not drying it out. It's like I said, it's
not sitting in the oil for five to six minutes,
which a lot of these tender places are doing. Yeah,
and dry chicken that's super oily and stuff.
Speaker 1 (25:09):
So or you go to one of these places and
the chickens already, you know, you go say two, I'll
get three chicken strips and like here are you on?
Speaker 9 (25:16):
Like yeah, what did you make these? And we're also
cooking to order. There's no park cooking on our tender.
It's fresh order, straight from raw. Just yes, I love
this chef.
Speaker 1 (25:27):
If I was starting a restaurant, I would I would
not change anything that you do, thank you, seriously. I
would have the same flyers, the same box, the same name,
this exact same food. This is a life changer for me.
Thank you because because and again we're going to talk
about this business until you're up twenty four hours a
day making because this is I got to keep you
(25:48):
in business. This is my dream. Dish appreciate it coming in.
You much and your mom. Raco, nice to see you.
A big fan of the Carol brend shows. Right, yeah,
thumbs up, Raco. The glasses too. I'm looking into a
pair of those.
Speaker 3 (26:03):
Those I like that. I really appreciate coming in.
Speaker 2 (26:07):
Thank you.
Speaker 1 (26:08):
It's eat box chicken dot com. Yes, correct, Go it's
in Westwood, order it, have it delivered or go pick
it up and you are going to be very satisfied
with your dinner to night. Eat box Chicken dot com.
Let's keep these guys some business.
Speaker 3 (26:23):
Forever and ever.
Speaker 1 (26:25):
And I hope when you when you come to the
Valley for your eight hundred location, I hope you consider Burbank.
Speaker 2 (26:31):
It's on the list.
Speaker 3 (26:33):
All right, Thank you, chef No, I really appreciate.
Speaker 2 (26:35):
Thank you so much.
Speaker 1 (26:36):
All right, eat box Chicken dot com and Raco, nice
to see you.
Speaker 8 (26:41):
You're listening to Tim Conway Junior on demand from KF
I am six forty helly.
Speaker 1 (26:47):
I guess I sold the chicken because we had nineteen
people come in here and.
Speaker 3 (26:54):
Eat this chicken. Yeah, it's all gone. Yeah, they're all
listening to it in the hole.
Speaker 1 (26:57):
And when we have people with the bringing food and
I describe it, sometimes we get two or three people
to come in and eat. But they bombarded this place.
It's it's unbelievable. It's called eatbox Chicken dot com. You
can order it to go. They're ghost Chicken, ghost kitchen
right now where there's nowhere to sit down and eat.
(27:20):
So you got to take it to go, eat it
in your car, or take it back to your dorm room.
At UCLA, and we've got a huge amount of students
listening to the program. We get emails and letters from
them all the time. I think, I don't know. All right,
let's get we got another here. This is we got
(27:41):
a lot more information to get into here. We have
a Metro protection. They're going to try to protect you
people out there. They're taking them metros. So far they've
not been too successful, but they're taking another shot at
it here.
Speaker 10 (27:54):
Today, La Metro will begin screening passengers for concealed weapons
at the Sea Lion nor Walk station. Riders will pass
through a weapons detection system before getting on. Metro says
this is phase two, but it's pilot program. It's part
of the agency's efforts to enhance safety for passengers and employees.
The effectiveness of the technology will be evaluated over the
next year and help determine if the technology should be
(28:17):
used across the entire Metro system.
Speaker 3 (28:19):
There you go, all.
Speaker 1 (28:20):
Right, Lucky Strike Bowling. I know a lot of people
love bowling. Stiller minds of the old days when times
were nicer, crime was down, and people just enjoyed themselves.
Lucky Strike Bowling opens up a brand new location.
Speaker 11 (28:35):
Here we are bowling at the Beverly Center today. That
is very Lucky Strike has a new bowling alley right
here at the Beverly Center. It's really great because you know,
you know me, you can go shopping and then you
can also have a little fun go bowling, but you
can also eat.
Speaker 3 (28:48):
It smells so good over here. I'm here with the
call lit back.
Speaker 11 (28:51):
She's a Lucky Strike to just talk a little bit about.
You know what sets this location a hard because.
Speaker 3 (28:57):
I know he's not a great noise when you're in
mind of your childhood.
Speaker 11 (29:00):
To this location a hard because.
Speaker 3 (29:03):
That Strike or spare all those pins flying around hard.
Speaker 11 (29:06):
Because I know people love Lucky Strike.
Speaker 7 (29:09):
I would say it's just the state of the art lanes,
glow in the dark bowling. If we have a huge arcade,
we have a really great stylish bar and lounge area,
the food and beverage office.
Speaker 1 (29:19):
Strike named after a cigarette manufacturer. I believe, what did
they do? They didn't go with Marlboro Lights. Is the
name of the bowling animal. Virginia slims bowling alley.
Speaker 7 (29:33):
Sins are incredible, great sins are incredible.
Speaker 3 (29:36):
Really, what do we have here?
Speaker 11 (29:37):
Because there's something over here that you like a lot, right.
Speaker 7 (29:40):
The chicken cat SNeW boughs are phenomenal. We have summer
citrus salad. Mike's Hot Honeting Pepperoni pizza is obviously a classic.
Speaker 11 (29:49):
That's a hot honey, okay, because my favorite pizza place
in town does a hot honey pizza, and I was
just like, that's the most amazing thing ever.
Speaker 4 (30:00):
Not do hot honey, now, I know.
Speaker 1 (30:02):
But you know what, I also love the fact that
no matter what kind of business people open, they all
end up talking about the food. Because that's all we're
doing is we're just all exploding.
Speaker 4 (30:13):
It ain't pizza and hot dogs at this place, apparently.
Speaker 1 (30:16):
Yeah, like you remember, like the number one story whenever
Dodgers Stadium opens for a new season, the number one
person that everyone wants to talk to is the guy
who's the new chef. You know, nobody cares who's on
the field or who's pitching, who's batting, who's catching. People
want to know, Hey, how can I eat nine thousand
(30:36):
calories in a nine inning game?
Speaker 3 (30:39):
Like, oh, well, here's what you can do.
Speaker 1 (30:41):
We've got tacos, We've got this new Italian dish, we've
got this Mediterranean dish, new Greek food here. The great
Greek gods are here. Everyone always talks about food. That's
how we are as a country. We're all fat, we're
all getting there. Oh my god. I was watching a
(31:03):
hockey game and I think it was in I think,
oh it was the Edmonton game, and I thought it
was just Americans that were fat. Holy smokes. Really, these
Canadians have blown up too. They're right on the doorstep
with us. I mean, it's a ding dog with these guys.
They're very close. A lot of big, big bone gals,
(31:24):
big Canadians up there watching that game Oose. Oh my god,
it was remarkable how big these people are. But we're
all getting there. We're all gonna explode, and guys, we'll
have fun doing it. I were live on k if
I AM six forty Conway Show on demand on the
iHeart Radio app. Now you can always hear us live
on KFI AM six forty four to seven pm Monday
(31:46):
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