KCAA: Let's Dine Out with Allan Borgen (Sat, 7 Jun, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 7 Jun, 2025

Episode Transcript

Speaker 1 (00:04):
You're listening to an encore presentation of this program k
C a A.

Speaker 2 (00:09):
The Inland Talk.

Speaker 3 (00:10):
Express, Glorious Food.

Speaker 4 (00:14):
We're anxious to try Frank.

Speaker 2 (00:18):
Wit again, our favorite diet.

Speaker 5 (00:24):
Just take your own man at Steak Ribe.

Speaker 6 (00:27):
Both are still.

Speaker 1 (00:30):
Wonderful, coach some so flamby.

Speaker 2 (00:44):
Made from.

Speaker 1 (00:49):
Why we.

Speaker 2 (01:00):
Welcome to a delicious edition of the Let's Sign Out Show.
Food critic Alan Morgan here, and is he bussy?

Speaker 7 (01:06):
And I just got back from Tijuana and I got
new teeth.

Speaker 5 (01:12):
Oh it's blinding, it's blinding. Turn off the flashlight.

Speaker 7 (01:15):
I found a wonderful Dennis there, and all I can
say it's about seven thousand dollars cheaper, eight thousand dollars
cheaper than one's here. So for those of you who
have extensive dental work that needs to be done, I
would definitely go there.

Speaker 2 (01:30):
I've got a great dentist.

Speaker 7 (01:31):
So text me at Alan at or mister FOODI one
at outlook dot com. I'll give you her address and
everything and highly recommend her and really really nice. And
I was really surprised. Well, first of all, I'll introduce yourself,
is he yes?

Speaker 2 (01:46):
Did you did you say introduce yourself?

Speaker 1 (01:48):
No?

Speaker 5 (01:48):
I did not.

Speaker 2 (01:49):
I was so happy with my teeth. And who are you?
I have never seen you before.

Speaker 5 (01:55):
Did that drill just went through your head or something?

Speaker 2 (01:58):
Did you introduce yourself? I did, Oh it did. Okay,
I didn't hear it. Okay, it was my teeth.

Speaker 5 (02:04):
He's blinded by his own light.

Speaker 7 (02:06):
Okay, Tim, want to really impress me in terms of
the food. The last time I was there, God, was
about twenty years ago probably if not longer. It was
a dump. I really didn't like it. You know, kids
running around selling chicklets and that's all I remember. It
was like, I just nothing for me to go back to.
But now it's really an interesting city. I mean there's
some bad spots there, but anywhere you go there's bad spots,
but lots of restaurants, really fine dining restaurants. So the

(02:28):
next couple of times we go there, I want to
start eating a little bit more there. And I was
really surprised.

Speaker 5 (02:32):
Now that you have tea.

Speaker 2 (02:35):
So anyway, a lot of stuff going on.

Speaker 7 (02:38):
Super Bowl was last week and we have a special
guest on who was busy doing some stuff there, and
we had him on about two weeks ago.

Speaker 2 (02:46):
And if you missed the first one.

Speaker 7 (02:47):
You can go to our website, the Let's Sign Out
Show on Facebook and you'll hear be able to hear
all the repeats of shows as well as I go
to kseyaa radio dot com look under past shows in
the weekend shows Let's Sign Out Show and you can
hear all our shows again. So let's go right into
our our guests. One of my favorite cities to go

(03:08):
to A it's close by b. It's it's exciting, not
just for the gambling and all.

Speaker 2 (03:14):
The other stuff.

Speaker 7 (03:14):
I mean, there's tons of casinos around us, but because
of the food scene, and to me, it's it's kind
of like a major city now in terms of a
lot of restaurants are going there and really good ones too,
not just on the strip. And uh, we were lucky
enough to find one restaurant that we just fell in
love with and after talking with the chef there and
going to a second restaurant was like, oh my goodness,

(03:36):
we got to have them on more. So, Uh, it's
our honor to talk to introduce our chef who we
really admire, Chef James Trees. Welcome to Let's Sign Out
Show and chef.

Speaker 5 (03:47):
Yeah, how you doing.

Speaker 3 (03:51):
I'm doing good.

Speaker 2 (03:53):
Have you recovered from the Super Bowl?

Speaker 3 (03:56):
Oh? You know what, We had a really good time
doing castes of the NFL. And I actually went to
a buddy in mine's house for Super Bowl and we
just kicked back and watched the game and they really
enjoyed it.

Speaker 2 (04:07):
Was the city. Did it go crazier than it normally is?

Speaker 3 (04:12):
Uh? You know what the city was at It had
a buzz to it, for sure. There was definitely a
different vibe to the Strip. Everyone was having a great time.
There were lots of new people in town, and I
would say that, you know, that was fantastic for us
in the Arts district and in Summerland. It was more

(04:34):
of just our regulars who just wanted to enjoy themselves
and taking the sites and see all the extra things
of the NFL.

Speaker 7 (04:42):
Bro Vegas seems to be a real sports city now
now that you know that the Golden Knights won last
year the Stanley Cup, and now you're getting a baseball
team and eventually you'll get a got football, eventually basketball.
But it really seems like a buzz city. People really
really follow their team and really support them.

Speaker 3 (05:02):
I know a lot of people who really support the Knights,
because of all the community efforts that they put in
and in twenty seventeen and when they started, you know,
when they started with us here in Vegas, and I
know that obviously with the one October shooting and the
way that they were a huge outpouring to the support

(05:23):
of the community, that was a huge part of them
being successful and endearing themselves to the city. And I
think that is definitely paid off for them over and
over again. And they you know, we have a lot
of Golden Knights to our regulars up at Al Fulda
Posto because a lot of them live in Summerlane because
they train out there, and you know a time, you know,

(05:47):
Zach why Cloud or wild Bill or Mark Stone come
into the restaurant. You know, it's really great because they're
just such good community people and great family men. And
it's good to see, like, you know, athletes to that
level who still are enjouring themselves to this community. And that's huge.
With the Raiders, they've done a lot of good work

(06:08):
as well. And obviously, you know, some of our favorites
are the Aces. You know, we love having all the
Aces come out to Esther's and also the post so
and adas I know Chelsea Plumb. She loves coming to

(06:28):
have lunch at Ester's kitchen and her favorite thing is
the kel salads. We we love when she comes back.

Speaker 2 (06:35):
That's cool.

Speaker 7 (06:36):
Let's talk about real quick on Vegas in terms of
being a restaurant seeing in the past, you've had some
great restaurants and then they kind of died off, and
then you got new ones and they stay for a
little bit, some stay, some leave. Now they seem to
be staying a little longer and they're really getting away
from the strip. That's the thing that really impresses me.
And the quality of restaurants seems to be just enormous.

(06:57):
I mean, you got Chinatown, you got a lot of
ethnic communities now popping up. And what's your your take
on the whole restaurant scene in Vegas.

Speaker 3 (07:06):
Well, I mean, so coming I came back to Vegas
after being in LA for ten years, and you know,
one of my favorite places in Los Angeles was the
San Gabriel Valley and so going to eat all these
different ethnic Chinese food restaurants and learning about ethnic Chinese
food and the different regions of China, that was a

(07:27):
huge part of it. And then obviously we have you know,
all of Southeast Asia kind of covered in what we
call our Chinatown. There's amazing Vietnamese restaurants like Yen, and
then you have amazing you know, traditional Chinese like Shanghai Taste.
Those are fantastic, great Korean with eight Ounce, which is

(07:48):
my favorite. And this place called Captain six sixty six
that is another Korean jo a lot. You know, if
I'm gonna grab just regular noodles, there's a little spot
next to that just does really good bowls of like
noodles and broth and dumplings and things like that. And

(08:08):
I love trying to count for why it is downtown.
I mean, like I think we have a little bit
more eclectic scene when it comes to the restaurants. And
then you know the strip I believe is basically out
of ideas. So you see, like they'll come up with
a new idea or they'll import a new idea, and

(08:30):
then basically they'll do five different less good renditions of
that one idea, right right, I mean like look at like,
you know, not to trash anybody, but you know, I
look at like restaurants like Delilah, which are something that
came from Los Angeles and everybody thought it was this
great thing. Well that's a great supper club, right. They

(08:50):
do an amazing job. Shi Josh Smith is the best
in the city. That being said, then they get copied
at like by Mayfair and now it's bolds Hair, right,
And I mean the charges that these restaurants are putting
out are just astronomical, right. I saw I saw a
bill that was in the that was in the news
for two tops from Voltaire with seven hundred and thirty

(09:13):
four dollars. Wow, to watch, to watch the show and
to have dinner. I mean, like it's ridiculous the things
that like I'm seeing, and I mean like that just
makes you know what we do at Esther's and Olsledo
and a US which are you know, We're not trying
to price gouge anybody. We want you to come back
once a week, not once a month, right, And so

(09:35):
it just makes a different vibe for us. I see
a lot of growth and Henderson and the Southwest area
has just been blowing up obviously with the Sundry Amari
and all In keikov Nio over across from Duringo, Chef
Mark's Actuy put in the pierroll Apasta bar, there our

(09:56):
new our neighbors Yuromi Sushi are and there's Well and
of course our great neighbor Jared Vesta has two outlets Durango.
I mean like we're seeing expansion, and what we're really seeing,
which I love, is I see the expansion of local brands.
And that's a huge turning point for Las Vegas, where

(10:18):
we stop importing all of our talent and start building
it from the middle out right.

Speaker 7 (10:24):
Well, speaking of which, let's start with your restaurants. And
I got a question later on, I'll ask you about
your favorite restaurants, but in terms of your restaurants, let's
start with I think your flagship would be the Esthers.
Let's start with that one and talk about the exciting
news you're gonna be on twenty ninth. You're gonna be
moving into your new location right next door. It's a
whole bunch of bigger Let's get talking about that a
little bit.

Speaker 3 (10:45):
Yeah, you know, we thought it was gonna be the
twenty ninth, but unfortunately Nevada Power put a little bit
of a damper on that.

Speaker 2 (10:51):
Of course, because of the week of rain that we had.

Speaker 3 (10:53):
Apparently they can't work in the rain. Something about electricity
and water does that doesn't th right? So we ended
up moving it a week and we'll be opening on March. Case,
which is you know, it's an inconvenience, but at the
same time, maybe it just gives us more time to
prepare and more time to be ready, and I think

(11:15):
that's a good thing. Yeah, no stress on that. But
for sure Esther's is the first, but it is the flagship.
I mean, I've been offered many different opportunities to expand
the Ester's brands, but I tell people all the time
that Esther's is not a brand. Estra's is a singular
restaurant will only be a singular restaurant. It doesn't make

(11:37):
a lot of sense to me to take all the
passion and everything that we have there and then to
try to replicate that because Esther's is such a special place.
You know, Aidas is a wine bar that does beautiful
seasonal food and changes things all the time, and chef
Jackson and kat Over there are just signing. They really

(12:01):
are a dynamic hero of people who help run that restaurant,
and they do, you know, the nuts and bolts that
they stay there, and their teams are amazing and then
you have Afflido Posto, and Alflido Posto is the biggest
restaurant currently that we have. It's deeps to total of
about two hundred and twenty five people. However, I would

(12:22):
say that it's not the flagship because Esther's is more
of the personal expression of the food that I want
to be cooking, and Alflito is the foods for people.
You know, It's really like we have a great you know,
Papa Deli bolognes on the menu. We have an amazing soloy.
You know, we like those kinds of things that like
you would expect to have an Italian style uh steakhouse

(12:46):
or chop house, and you know we you know, we
are indeedels on here for six months, like those are
the things that we really put a lot of love
and effort into and because of that, you know, I
would say that the between all the restaurants also that
is the one most likely to be replicated. And then
Estra's is something that I just don't want to replicate.

(13:07):
I just feel like with the amount of changes that
we make, it would take sense.

Speaker 7 (13:12):
What makes us just so different in terms of your food?
I mean, you mentioned it's your passion what makes it
so different, so unique? I mean we've been there three
times already, and every time it's been a different experience,
everything differently except your wonderful bread, but everything else we've
tried differently, and it's hard to explain.

Speaker 2 (13:31):
It's just it's just so unique, is he. You might
have a take on it, you know, it's you know putting.

Speaker 3 (13:38):
Italian food can be born, it can be very one note,
it can be repetitive by you know, and and it's
the food of immigrants. So when you think of Italian
American food where you're talking about very large portions of
pasta because it was cheap carb, you know, that was
something that that was always kind of like a highlight.
And that's like, you know, you saw that kind of

(13:59):
run down the field. Using keys won't produce and using
seasonal products. You really have to work with the seasons
and be able to change that menu at any time.
One of the things about Esthers is I tell people
all the time, like our goal is to take your
favorite dish off the menu. You know that is something
that I really do. You know, like as soon as

(14:19):
you love something, I'm gonna take it away.

Speaker 2 (14:22):
There's such a tease aren't you.

Speaker 3 (14:24):
You know, I've been called worse.

Speaker 2 (14:27):
Yeah.

Speaker 7 (14:30):
Okay, So it's basically, is it what you feel like making?
Is what I mean? How do you choose your menu?
How do you come up with some.

Speaker 3 (14:39):
Who It's involving the whole team. The cool thing about
Esthers is it's such a collaboration between all the chefs,
the cook I mean, we think even the prep cooks,
you know, everybody comes to work with the idea. I
tell people all the time, I'm like, do you get
tired of cooking something, Let's change it, you know, like,

(14:59):
and that's really really important to me that the cooks
feel like they're a part of the restaurant because when
they're bringing ideas, the creative onus is not only on
me or on my chefs, but the entire team. And
then we all work together to accomplish the goal of
being able to, you know, create this menu that has

(15:21):
harmony and at the same time is highlighting the best
seasonal product, really good technique and doing all the things
that we want to do as a team and showing
that off as well. I mean, I really do believe
that we have the most unique Italian food in all

(15:41):
of Las Vegas. You know, and at the same time,
everything is recognizable in some way, and everything has a
little bit of not only technique and flair, but also
a little bit of comfort to it. Those are the
things that you have to balance all of that, and
it's it's not as easy as as we make it look.

Speaker 2 (16:02):
Sometimes how often do you change your menus?

Speaker 3 (16:06):
But I mean we'll make a change to one of
the menus at least once a week, okay, So like
you know, I mean sometimes we'll sometimes we'll change a
dish three times before it even stays on the menu
for a good amount of time. So we'll put something
on the menu and we'll think, oh, this is a
really good idea, and then someone will eat it and
they'll chime in. I remember that we did a strawberry

(16:30):
pancake with bable syrup, and someone said, you know what,
I really wish this had a creamy element to it.
So we went back and took some of our strawberry
jam that we make and then we whipped it into
most our pone and then we did a big canalo
thatt on top. And that was because the first person

(16:50):
who tried the dish said, oh man, this should really
have a creamium element. And one of the things about
getting guest feedback is that these are the people who
want you to see. These are the people who are
in the dining room. And getting that feedback sometimes, like
as a chef, you just have like a hole in
your uh, in your you know, line of sights, and

(17:13):
you missed something right and it was an instantanious Oh yeah,
we should do that.

Speaker 2 (17:18):
It makes sense.

Speaker 3 (17:18):
We did, it made the right.

Speaker 7 (17:21):
Speaking of your teamwork, we were supposed to have Stacy On,
one of your servers who served us last time we
were there, who was unbelievable. She was such a doll
and just so professional and friendly and her whole family
her and she and the whole family six so they
couldn't be on. But she's We were talking to her
a little bit about you working with you, and she's
been with you for about five six years and spoke

(17:41):
so highly of you and just all the team and
just of esther is how special it was she worked
in other restaurants and why she likes it there, and
it's all because you all work together and it's and
it's you and it's just a fun place to work at.
And again, you don't hear that too often about any job.
But I've heard that over and over and over from

(18:01):
people I've talked to, not just employees, but other professionals.
Aaron Panell, who's the food and beverage director from Palestation,
I mean he just said you. You know, he loves
your restaurant. He's the one that tolds about you, and
that's why we we're here now with you. But a
lot of people, you know, among other professionals, you're looked
upon as someone who has not only helped the whole

(18:23):
culinary district, especially the art district.

Speaker 2 (18:25):
I mean, you made it, what is You made a
name for.

Speaker 7 (18:27):
Yourself there and now other restaurants you go there, except
for parking, which sometimes can be a little body that's
the only negative thing. But you look around, there's so
many restaurants and really small little ones and really really
good ones and it's all because you. And you again,
you seem like I know, I keep saying, I'm not
here to be gushing over you, but you impress me

(18:48):
because you're always looking to be better. And that's something
like with the pizzola is from the Pizza Expo that
I look forward to and next few weeks I'll be
a judge her again. Everyone there, they strive and strive
to get to a point. They get to that point,
then they want to get higher, and they want to
get higher. They want to They never just sit in
their laurels and and like I said, replicate what they
got and that's it. They're always trying things new and

(19:10):
is just shaking her head, and she definitely agree.

Speaker 2 (19:12):
We talk about that all the time. We just don't
see it very often.

Speaker 5 (19:15):
Yeah, we're so inspired by you. And I think all
the people that works for you feels the same way.
They look at you as a mentor and they feel,
you know, from your passion. I think it speaks through
it and everybody feels it around you. You know, your
whole team is like that.

Speaker 3 (19:32):
You know, I'm going to disagree with you a little
bit on that. I think they inspire me every day
because if they're showing up, that gives me the reason
to do the work to allow them to be successful
and give them the tools they need to be successful.
I think you know a lot of people see like
all the people who've come out of my kitchen and
gone to open up their own restaurants, and the simple

(19:53):
facts of the matter is they see how stupid I am,
and then they figure, hey, that's time you can do it.
I can no, no, no, there you go done. You know.
I mean, like you know, I'm you know, I'm not.
I'm just a cog in the wheel like everybody else,
you know. Like I tell people all the time that
you know, when you're your job as a chef is

(20:15):
to And I actually learned this from my buddy Brian Howard.
He said, you know, don't create your own prison, right
And so my goal is could not be attached every
single day where I have to be on the path
and expediting service. But for the first year, that's what
it was, every single day to services. A day I
was on the path. When the restaurant was closed, I

(20:37):
was in there prepping or clean the hoods, are doing
whatever it took. And I think, you know, one of
the things that I tell my staff, and one of
the things I all my teammates here, I tell him this,
which is like, don't tell me we can't do something.
There's no rule that says that we can't do something.
So do what's awesome. Do something that you've always warned to,

(21:02):
you know, and and you know the other thing that
I tell them is something that that Michael Mean has
told me, and that is very simply that a restaurant
gets better worth every single day, you know. And that's
the thing is, like we were, we are not the
well oiled machine that we are now. Where we were

(21:22):
six years ago, we just weren't. We're not right, and
then you know, we just decided that we weren't going
to be okay with where we were. And all these
little things that we've been working on for five years,
you know, they're all incremental improvements, you know, small small,
small increments, but over thousands of days, that is the

(21:46):
way that you get better, and you can also get
worse for thousands of days, you know. I mean, like
I always say that, Like you know, when you have
a restaurant, like in a hotel where the corporate team
comes in and for the first two it's everyone on deck.
If everyone dies up and everyone's caring about the details,
you know, that's the best that restaurant.

Speaker 2 (22:08):
Is ever gonna be as soon as they leave.

Speaker 3 (22:09):
Them, and then it just starts to split one day
at a time, and then you look at that restaurant
ten fifteen years later and it's just not the level
of quality. It's not the level of care, but not
the moble service, and because of that, it will never
be great. It was it may had the opportunity to
be great, but it takes a lot of time and

(22:33):
efforts and understanding to get to the point where you're
able to run the restaurant day to day and make
it improve itself. Right.

Speaker 2 (22:41):
It takes a lot of work.

Speaker 7 (22:42):
You're listening to Let's sign out you right here on
KCAA ten fifty am and one of six point five FM,
the station to leave know Lige behind, and we're talking
to chef James Trees, who was Chef of the Year
in Las Vegas last year this year, I guess, and
he's a mentor to me.

Speaker 2 (22:58):
Even though I don't work for I would love to
work for you. Number one. I wish I wouldn't knowing
you twenty years ago because when.

Speaker 7 (23:04):
I was getting when I was thinking about getting into
the restaurant business, I worked with some really bad people.
I mean just they didn't care. I mean I worked
at a place that you know, the state was a steakhouse.
They dropped the steak on the floor. I picked it up,
put it back on a fire and put it back
on a plate and served it. I mean, I was like,
I was appalled. But and that was a major place too,
it wasn't just a small place. So but I really

(23:25):
admire that. And you know, also, I think it's not
just you and the staff, but it's also dealing with
the public now because now it's social media, it's changed
an awful lot. You got people out there who think
they're food critics, you know, being of food critics. It's
kind of a wonderful job. They have no idea what
it's like to be a real food critic. Most of
them don't know food. That's why I don't look at

(23:46):
like yelp and stuff, and you know, they it's easy
to criticize, but they can't tell you what how to,
how to make a suggestion to make it better. And
at least when I review a restaurant, if it's something
I didn't like, I would say I was disappointed. However,
if they this or this or this, it would be
a lot better. And you know, that's the way it
should be a reviews. It should be positive. But you

(24:07):
know a little twist. If it's bad, it's bad. I mean,
if the service is bad, but you know, if something
everyone's sick and there's only one server there, you got
to realize that and you can't take it out on
the restaurant. But I think that's a whole new thing too,
isn't it. I mean, how has it affected you, the
whole social media thing?

Speaker 3 (24:22):
Well, I mean, like I use social media a lot.
I use to say stuck in Instagram a lot. Obviously,
Eric is the guru behind the social media and he
has a really good strategy and a plan for the
way that we approach our social media on the outbound side.
On the inbound side where people are giving us reviews

(24:45):
on Yelps and whatnot. I've been known to voice my
opinion about the reviews I didn't.

Speaker 2 (24:53):
Feel work there, which you should.

Speaker 3 (24:56):
Yeah, and you know I will. I will tell people
that they're wrong, and I don't care if they ever
come back to the restaurant.

Speaker 2 (25:04):
That's fine, you know.

Speaker 3 (25:05):
And that's the thing is as an independent business or
I'm not beholding to some corporate entity, right. You know.
One of the best things that I've ever done was
like reach out on Yelp and say, hey, you're wrong
and you don't know what you're talking about. But then
I also you Yelp specifically as a barometer. Yelp will
tell you how your services are going, you know, like

(25:28):
one of the things that we've known. And it's also
the time of year, which I know is really really
weird to say, but having watched our Yelp reviews over
like the last six years and we have three two
hundred or twenty one hundred Yelp reviews, it's a lot
of yell reviews. So we're able to use it as
like a if someone says something one time, it could

(25:52):
be a choice, So I'll look at their profile and
then I'll judge that person and off of their other
yell reviews. So if we get a one star upper
view and the person has thirty six reviews and all
of them are one stars or three coursm were one stars,
well then guess what, You're just a terrible person. You're
not trying to help anybody, You're just being frud so.

Speaker 2 (26:12):
You wouldn't hire them.

Speaker 3 (26:13):
In other words, well, the thing is like, you know
what I will do is I will fire customers, you know,
if someone's like a bad customer a restaurant. I and
this is something I do believe as well, and This
is one of the things I sold safety and a
lot of the other people in the founder out at
my restaurant. Like a restaurant chooses his customers. The customers

(26:34):
do not choose the restaurant, right because like, at the
end of the day, like if we wanted to serve
less people, we would serve different food. If we wanted
to have a higher price point, we would have less guests.
So like creating the balance between the price point, the quality,
the service, the bars, and creating of value quot do

(27:00):
that that would be the right way to like look
at it, right, Like I don't know about you, but
like you know, if we're going to charge me three
hundred dollars for a meal, I want perfect service, perfect food,
all these different things, right. I want everything to be
dialed in. I want I don't want us to be
thinking about anything. I want everything anticipated for me. You know,

(27:21):
Now we can take some of that and put that
into esters and empower our service to make sure that
you know that the goal of vesters is like I
tell my services every day, I'm like, it's not the food,
it's not the drink, it's not the service, it's not
the room. But it's something to every single person that

(27:44):
comes in that makes them love this restaurant. And your
only goal is to make someone say that this is
my favorite restaurant. And luckily enough, we have a lot
of people who love Esters and want to continue supporting it.
And as we find more and more people who want

(28:04):
to for this restaurant, you know, obviously we had to
expand outside of our current, our.

Speaker 2 (28:10):
Current you know, four wall, now, go ahead, I'm sorry, No,
that's all. That's how many people do you serve? How
many people do you serve?

Speaker 3 (28:18):
Now? So we did the numbers for last year and
we averaged three hundred and ninety one guests per day.

Speaker 2 (28:27):
Wow, now, how many seats you have? It's not that many.
Fifty eight Oh my goodness, that's a lot.

Speaker 7 (28:34):
Now you're a new restaurant which will be in about
three weeks, four weeks, how many?

Speaker 2 (28:39):
How much bigger would that be?

Speaker 3 (28:41):
We're stripling our seating capacity, But our goal is not
to striple the number of suburbs that we do. Our
goal is to be able to allow someone to like
as even more like right now, like you come in
at five o'clock and we rush, well, they gets a

(29:02):
very high tempo restaurant. We want to kind of slow
down the service slightly extend the time that someone can
sit and enjoy themselves, right like our turntime on a
tooth office an hour and thirty minutes at dinner. Like
that's like like, hey, you guys have ninety minutes, so

(29:22):
let's go right.

Speaker 4 (29:24):
You know.

Speaker 3 (29:24):
So we think them on this real world where the
foods and foods, and then we're like, okay, get out there.
People need to go.

Speaker 7 (29:31):
Yeah, We've been in situations where you're still eating and
they give you the bill and you want to don't
even ask if you want dessert.

Speaker 2 (29:37):
They just want you out of there. I mean, is
he gonna tell you stories after stories that we did
that Alan, Like, I.

Speaker 3 (29:43):
Will admit that I remember that we were Uh it
was probably two or three years into the restaurant. Hamilton's
came to town at the Smith Center and we were
fully committed for like to the point where we had
like one hundred and ten reservations in the first two

(30:04):
hours of the restaurant and with the DAC That seems
a little crazy, and it was, and we were literally
like people are finishing and we wouldn't even give much dessert.
Venue we would just drop the check and be like, guys,
thank you so much. People bind you away from the table, right,
you know. Yeah, and that's the thing, is like, we
don't want to do that. So like the things that

(30:25):
we're adding for the menu, you know, spanding our pizza sections,
we can just show at the bar, grab a pizza
and drink and hang out. We're adding the cop cele lounge,
so if you just want to drink and hang out,
you don't feel like you're in the way of the
bartenders of people who want to die. Right. And then
in the dining room we're adding you know, we're adding
s cappuccinos and lasses and espressos and you know, a

(30:49):
coffee service part of the game that we've never had.
You know. I remember someone, someone who is Italian, came in.
He's like, I'll have an espresso and we're like, we
don't have espressoup. And he had a wonderful meal, and
he got curiously angry at us because he's like, how
are you an Italian restaurant that doesn't serve espresso? And
I just looked. I pointed behind the bar, and I said,

(31:12):
where would we put the machine?

Speaker 7 (31:14):
Yeah, exactly. However, you do listen to your staff. I
know one of your posts you Tierramy Sue. A lot
of people were asking for it and you didn't have it,
and now you got it and you have it. Not
just again, when you do something, it's not just Teremy
Sue is Teremy Sue. I mean you went out of
your way.

Speaker 2 (31:28):
I showed a picture of Izzie and she chooses her
jaws as dropped us. Oh my goodness, you know.

Speaker 1 (31:32):
I mean that's that's you.

Speaker 2 (31:34):
That's something like, yeah, let's do it. It makes sense. However,
let's do it differently.

Speaker 3 (31:39):
Yeah, I mean like so so our tear missu. People
have obviously been asking us because we're an Italian restaurant
for six years, and I were like, okay, cool, all right.
Eventually it became time. But I don't like heer Massu
in its regular form because I like texture, I love
picture and so like for me, if you get the

(32:02):
same bite over and over and over again, I'm not
interested in that at all. So what we did is
we made a coffee publova. We had a pufflovo on
the menu, and rather than take it off, we just
modified it to Uh.

Speaker 2 (32:18):
Once you explain, once you explain what is UH so.

Speaker 3 (32:24):
Is basically a baked meringue, but it still has a
little bit of chewiness to it. And the way you
do that is by adding acid to the UH to
the shelves. So basically, you make a meringue and then
you pipe it and then you bake it at two
hundred and fifty degrees for about two hours, and then

(32:47):
you let it cool down and then that sugar fluidifies.
It gets crunchy on the outside. It's chewy on the
inside and it's like a think about like a crunchy
marshmallow almost. So you take that and then we fill
it with UH. It's kind of funny because it looks
like a giant dessert, but it's all air. So we

(33:08):
take the logo, which is the shell, We hallow out
the inside a little bit, and we fill it up
with marscapone, amaretto, and egg yolk. Yeah. We take We
take yeah, emeretto, egg yoke and UH and we whipped
those over a double boiler until they look like Collen

(33:29):
Day sauce. And then rather than adding butter to it,
we whipped moscapone into it to make a move. Yes,
we put that in the bottom. Then we take the
lady fingers. We still come in an espresso syrup using
Mario's Hard Espresso liquor. We use that, put that in there,
then we do more of the and then on top

(33:52):
of that, there's usually just a bunch of whip cream.
And so what we did is we use whipped cream.
We have used cream with coffee, and then we chill
it and then we whip it. But then we make
a chantilly of we make a fan pilli stream of
a coffee and then we pipe that on top of it,

(34:13):
and then we do an espresso lace cookie and some
chocolate chocolate. Okay, we're gonna go that dish has layers
of texture and the flavors all here.

Speaker 7 (34:24):
We're gonna go to Denny's and see if they have
it there. I think I saw it on their menu.
Is he you want to say something? You're just gonna
be these faces?

Speaker 5 (34:30):
No, is he describing it. I'm just imagining the flavor
and the texture, And I'm just like, oh.

Speaker 2 (34:38):
Okay, that's what we want. That's what every I want
to exactly. So wow, everything you do, do you do anything? Simple?

Speaker 3 (34:47):
Yeah? Absolutely? I mean right, Okay, you know at the
vend of the day. We're still an Italian restaurant. Higher
selling items, you know, outside of the bread which is
twenty one simple steps, meat balls and caesar salad. Wow,
Like you know, if you can't do those things right,
why are you serving? It's science food right, like you know,

(35:11):
and so from there, you know, we we have found
But if you're someone who's not an adventurous signer, you know,
it is one hundred percent okay to come to the
restaurant and order the spaghetti because it's the best spaghetti
you'll ever have. That's it. And the story like like
our goal. And we were constantly even updating that, like

(35:32):
we just like four months ago, change the actual recipe
for the noodle for the spaghetti, you know, and I know,
and I know that sounds like we should have his
own loss, but like we're always asking ourselves if we
can improve something. You know, the day that you are
fine with one thing and you're you think something's good enough,

(35:52):
that's the big take it off the menu and do
something else.

Speaker 7 (35:56):
Next time we come there, we're going to give you.
We found this pasta. I don't know the name of it.
We found it, we fell in love with it. It
was kind of thick, and it's well, anyway, I'll bring
it to you. It's unbelievab. We've never seen it anywhere,
and it was in a package and is he was
just like, oh my god, this is amazing. And it
didn't look that good, but when you eat it it
it looked you know, I had to chew to it
and all the sauces wrapped around it.

Speaker 2 (36:17):
It was so good. But I'll get that to you.

Speaker 7 (36:19):
I'm sure you'll make it that what was the name
of the I'll find out. Well, i'll text it to you.
I'll take a picture of it.

Speaker 2 (36:24):
But it's amazing.

Speaker 3 (36:25):
I mean, we make all the pasta for us as
in house every day. Of course, that's one of the
things that like, you know, it was a little bit
different and it was something that no one else in
Vegas was really doing when we opened. They weren't doing
it at a regular pace of like of making pasa

(36:46):
every single day from scratch. And it's something that we,
you know, we take a lot of pride in is
like using really good ingredients and creating very simple food, right,
you know, that's you know, that's that's gotta be the goal.
Like any that's the Italian ethos, right, the simplicity right now,
we can do all these things, but we can and

(37:08):
we can dress things up however we want. But at
the other day, they have to be simple.

Speaker 7 (37:12):
But it's got it's got the James Trees flair to it.
Everything is not normal. I mean, you know, sour dough bread, Yeah,
sour dough bread. Sour dough bread. However, when you've got
eight different spreads are so different and unique, and you're
charged for it and people buy it, it's like again,
that's that's the way you think. It's like, let's give
them something worth buying that's gonna be different. You know,

(37:35):
why should they come here? That's the first question I
always ask restaurants, Why should they come here?

Speaker 2 (37:39):
Our food's great?

Speaker 7 (37:40):
McDonald says that, you know, everyone says that, and you
know some people they don't. They don't know the difference.

Speaker 2 (37:45):
And I agree.

Speaker 7 (37:46):
You know, you're a restaurantoft for everybody, and not that
it's out of the price range or anything. But you know,
they're happy with just the basic, basic, basic, you know,
just the Cisco foods.

Speaker 3 (37:56):
If you if you want to basic you like most
people think that when you go to an Italian restaurant,
the only two dishes you should order is caesar salad
and spaghetti and meatballs. And we don't want to we
don't want to alienate those people. We want them to
come and say, these guys have the best spaghetti and meatballs, right,
these guys have the best caesar salad. Like that's harder

(38:19):
to do because everyone The hardest thing about Italian food
is everyone has a gauge for it. Everyone has you know,
a nonah or everyone has like a family recipe. And
I can't tell you how many times people have come
into essers and told me they're like, I tell my
grandma she makes this spaghetti and meatballs, and now I

(38:42):
can't say that is.

Speaker 2 (38:45):
Oh right, I piss off Grandma is now great?

Speaker 3 (38:47):
It's like, you know, and I tell people all the time,
like what you grew up with H for Italian foods
is probably a not even Italian food, and then B
is probably not even that good. You know, there's very few,
you know, there are very few like families who you know, cook.

Speaker 2 (39:07):
All day all day.

Speaker 3 (39:09):
Yeah, you know that was a normal thing.

Speaker 2 (39:11):
Yeah, can you imagine Grandma's being like him?

Speaker 7 (39:13):
Is he?

Speaker 3 (39:16):
But the other thing is that like it's not all me, like.

Speaker 2 (39:18):
It really is.

Speaker 3 (39:19):
It really is the team, It really is everybody who's
involved with the restaurant, because you know, like right now
it's Saturday, at four thirty, our restaurant will be five.
I'm not even in the restaurant because I know that
my team's got me covered, and I know that they're
going to be good, and I know that everyone shows

(39:40):
up on time and I know they can't. And and
that's the things that you have to do in order
to work it.

Speaker 7 (39:46):
As you've earned it, you've earned it because most owners
they don't show up.

Speaker 2 (39:50):
But this crap.

Speaker 7 (39:51):
You know, when they're there, it's great, But when they're
not there, I mean very few times have I seen
a restaurant or not there and it's perfect. I mean
I can almost how on three fingers how many perfect
dinners I've had? And all three were yours? Well okay,
five fingers, well three were yours as the three year restaurants.
But what about your pizzas. Let's get into that real quick. Okay,

(40:11):
that's one thing we haven't had.

Speaker 5 (40:12):
Yeah, we haven't tried that.

Speaker 7 (40:13):
We'll have to, especially going you know, to the pizza expo.
What do you plan on you plan on like I say,
uplifting your pizzas or what what type of what kind
of pieces you can do.

Speaker 3 (40:26):
You know, it's weird. We actually got named by time
Out or y'all my name yelp, and time Out it
was yea, yeah, we got named the number thirty six
pizza in America.

Speaker 2 (40:37):
Wow.

Speaker 3 (40:37):
And I just had to laugh at that tuckle because
I think, you know, when you look at people like
John Arena and Tony GEMIONI right, I mean we we
don't even play in the same strategy as those guys.
We don't even try. Like you know, we we do
a three day naturally rise uh you know, fermented dough.

(40:59):
We use you know, Bianco DiNapoli tomatoes, and we use
local mozzarella from northern Nevada, and we use a combination
of uh you know, drier, lower moisture mozzarella and fresh mozzarella.
We also use some other kind of fun cheesas, some
smoked mozzarella, some fontina, and you know, we don't always

(41:22):
use tomato sauce bases. So we like to take our
our our seasonal cooking and kind of like infuse that
into the pizza that we do. So like, right, now
it's winter time. So we have a potato and Brussels
sprout pizza with a trouffle pana as a base and

(41:43):
a little bit of mozzarella and fontina cheese. I mean,
like something like that.

Speaker 8 (41:48):
For us.

Speaker 3 (41:49):
You wouldn't think a brustle sprout pizza would be, you know, great,
but it's one of our top selling pizzas because people
love you know, the potato and the Brussels sprouts on it,
and you yeah, a little bit just a little bit
of trouble paste in the in the mouscar phone crema
that we put on the base. Take a little bit
of garlic. Yeah, like you know, like that's what we're

(42:12):
doing when we move over to the news space. We're
going to take that same approach, except for where you
have a wood fired oven, and that's going to be
a huge upgrade to the pizza. And you know a
lot of times like people think like, oh, you're going
with fire, therefore you need to keep the oven at
around eight hundred degrees and get all the blistery edges

(42:33):
and the neapolisamosile vibe. And the answer to that is
absolutely not. We take more of a draw from Ostia
Mozza and what Nancy silver Sin is known for. We're
going to cook the pizzas a little bit lower, around
six hundred and fifty degrees, allow them a little more time.

(42:54):
Because people in Italy and have been enables, they love soggy,
chewy pizza Americans, you know. So do you do the
traditional style and give somebody a products they don't really want,
or do you use your intuition as a baker and

(43:15):
as a chef, change your dough, be able to cook
it at a lower temperature, be able to you know,
control the fire a little bit better, and actually be
able to put out a frog. That's special. And that's
what we're going to be going for at the new restaurant.
To really elevate a pizza game is basically to add

(43:38):
the wood fire without burning the pizzas, you know, without
you know, giving them crispiness, lightness and the right amount
of chew without it being a chewy doughy Mas.

Speaker 7 (43:50):
Right now, if the only Detroit style pizza, I'd be
I'm flying there right now, I'd walk there.

Speaker 2 (43:55):
That's our favorite.

Speaker 7 (43:57):
Being a judge, I'll never forget the first time we
ever had all the judges. We just say one word
we just looked at Sean, who's the late Sean brought
it to us or we were judging it and we
were the finals, and we just looked at each other
and it was like, oh, my goodness, the first time
we had it, and now it's it's booming. It's like
one of the biggest rages and everything. But it's so good.

Speaker 2 (44:17):
But h and yours is like that too, But we'll
try your pizzas next time for sure.

Speaker 3 (44:21):
So my actually, my buddy, one of my great friends,
Ryan Osassi, has a place in West Hollywood called Detown
Pizzeria and he's won twice in the pan division at
uh at the at the Pizza at the Pizzax though yeah,

(44:41):
because you know, we we He's one of my great friends.
He was a chef with me for years and years
and years, and then he just decided to start making
Detroit pizza. And this is before anybody knew anything about
Detroit pizza. So I mean, like, he's from Detroit and
he grew up on it. It's one of those things

(45:01):
where he was able to take his acumen as a
chef and take this very date like what people think
is Little Caesars Pizza, right, which is what Detroit style is, right,
and turned it into something that was better than the
proc that he grew up with.

Speaker 2 (45:17):
Well, burnt cheese is what does it? Yeah, she's crossing.
Oh yeah, it's fantastic.

Speaker 7 (45:22):
So you mentioned at the beginning of the interview again
you're listening to Let's Sign Out show right here on
AM ten fifty and one or six point five FM,
the stations that leave no listener behind. And with us
is chef James Trees, and we're talking about Vegas, his
restaurants and also the whole restaurants seen in Vegas. But
I want to get a little personal with you. Now,

(45:43):
what if you you got ten dollars and you're hungry,
where would you.

Speaker 2 (45:47):
Go to in Vegas?

Speaker 3 (45:49):
Shang Artist and Noodle?

Speaker 2 (45:51):
Oh that's when we were Yeah, we went there. Didn't
they expand they've got bigger? Did they? They moved?

Speaker 3 (45:57):
They did? Yeah, Okay, it's so funny, Like I remember
where I stopped going there for a while because I
would be able to just walk in and gra right. Yeah,
the pork belly noodle there with the handful noodle is
one of the best dishes in Las Vegas. I'll put
that up against anybody and also real undercover. Their chicken

(46:19):
chow man with knife shave noodles is fantastic.

Speaker 9 (46:26):
Try that?

Speaker 3 (46:27):
Yeah, okay, crazy Like it's one of those things you
wouldn't even think about ordering. It's so good.

Speaker 7 (46:34):
Okay, what else? Let's say, uh, let's say, uh, fast food.
You're in a hurry, you can't sit down, you have
to go through a drive through. Is there any one
place you'd like to go to, whether it's a chain
or a small place.

Speaker 3 (46:45):
You know, I I don't really eat I don't. I
don't eat fast food.

Speaker 2 (46:50):
Okay, but that.

Speaker 3 (46:51):
Being said, if I had to, I think my only
stop would be in an outburger. Everyone says that, yeah,
because an out burger's names. Yeah, I have to try wa.

Speaker 2 (47:03):
Okay, yeah in town now, yeah I did just move there.

Speaker 3 (47:07):
Yeah. Yeah.

Speaker 5 (47:07):
I grew up in Texas. So Water Burger is the place.

Speaker 2 (47:11):
We were hungry. We got there late. It was like
two o'clock in the morning.

Speaker 7 (47:14):
We were starving, and unfortunately where we are, there's nothing
around us except you know, McDonald's or whatever for where.
So he went there and it was like, oh, my goodness,
was like the best burger and it was really good.
So uh, okay, Chinese food.

Speaker 3 (47:26):
How do you know doctor pepper shake?

Speaker 5 (47:28):
And yeah, the doctor pepper shake is amazing.

Speaker 2 (47:31):
That's good.

Speaker 5 (47:32):
Yeah.

Speaker 3 (47:33):
I had one time I flew into I flew into
uh South Fort Worth and my uh outgoing flight was
at love Field, so I had to take a long, long,
long uber and uh and yeah, and I ended up
stopping a water burger and buying my uh my Uber

(47:53):
driver water burger. But I gotta yeah, that was the
best thing. I was like, oh, doctor pepper shake he
ordered and I was like, I'm.

Speaker 7 (48:00):
Yeah, that was really good. Okay, what about Chinese restaurant.
We went to the Hong Kong Cafe. We went to
the Chinese restaurant in at the Real, which is actually
pretty good, Big real, big on that was very good.

Speaker 2 (48:12):
We went to uh was it barbecue with what? And
Aaron took us to barbecue something.

Speaker 3 (48:19):
So my favorite, my favorite. I was like four of
my favorite Chinese restaurants. My four, like like number one
is ul Asia Barbecue. That's kind of like my go cub.

Speaker 2 (48:31):
Yeah that's what we went to.

Speaker 3 (48:32):
Yeah, yeah, that place is that place just knows exactly
what they do, they do it well and they do
this like seafood uh fried noodle, seafood nest that's kind
of on the menu, not gim some that's really great.
Uh every time I go there, I get a half
of a roof duck no matter what. That's amazing. And
all their standard dim sum is fantastic. So is that

(48:54):
Shanghai case, which is just the best shy lung balad
blanks that you can find uh in Vegas. Just really fantastic.
I love the uh, the traditional shylom bow there they have.
They have this really cool dish called Kaifu, which is
a brave wheat gluten in sweet toy with starr inis.

(49:17):
Chef Jimmy Lee over there is just amazing and Joe
who runs the place, is just the best. And then
obviously Shang would be in there. And then my fourth
go to which is kind of like hidden off to
the side, and that's that little place I was telling
you next to Edo in that really crazy shopping center,
and it's just a place where all go and get

(49:38):
like some you know, barbecue roast pork and some can't
new style pork and then get a bowl of noodle
once on noodle soup and it's just fantastic and that
place is called Hong Kong Noodle.

Speaker 2 (49:50):
I think, okay, how about China Mama.

Speaker 7 (49:52):
Have you been there?

Speaker 3 (49:53):
I love Mama is great and in fact that like
when they're in that same shopping center, they were my
second favorite restaurant there and now they're my second favorite
Chinese restaurant chang Hai Plaza. But we went there for
for Christmas. And you know the things that they do
on that menu at China Mama that are a little
bit off the wall but are very traditional. There's a

(50:16):
Stephanie big mouth pork pocket. I think if you most
people haven't had that dish. I say, get that dish.
It's really great. The puffed egg yolk cured shrimp another one,
really great. Obviously they do they do a taiwan Ees
style beef rolls with the beef cucumber, the lancero and

(50:38):
hoiston inside of the scallayon pancakes. That dish is out
of control good and they have the best Christy beef
in the city. I don't know what they're doing to it,
but somehow it is magically perfect.

Speaker 2 (50:52):
Everyone. What's that coastre one we went to is the
Chish Yeah, funny story. We went to Chingli. She was
a kosher Chinese restaurant, like one. We didn't know that.

Speaker 7 (51:05):
So he went on the small side, which was the
kosher side, and all these rabbis are walking in there, like, I.

Speaker 5 (51:09):
Don't think this is they gave me aware, like they
give you why.

Speaker 2 (51:13):
I said, I don't think this We made reservations. I
don't think this is it.

Speaker 7 (51:16):
So we went next door and it was like which
I came back. He was so happy I came here
because I felt so out of place. And they have
great duck there.

Speaker 2 (51:23):
It was very good too.

Speaker 3 (51:25):
Yeah, they have a really good brisk stock and the heck,
who are the people who own it on that restaurant
are doing some really good stuff out there. They have
a really good restaurant, and the wine program there is
also very good as well. And you know, the duck
there is really good. They make everything in the house.
I think like it's uh. I believe her name is

(51:47):
Kitty is the lady who runs it, and her father
is a chef, and it's great. I think they do
a really good show.

Speaker 7 (51:55):
We just got back from a big trip to Hong Kong, Mical, Singapore,
Vietnam and Thailand, so we ate some incredible dishes and
uh oh, and you're going when we go to Every
time we go to Vegas, we always stop one of
the restaurants in Chinatown. We find something new and we
love it. So uh well, chef, we got to run
pretty soon. But anyway, any parting words, anything you'd like
to tell our audience.

Speaker 3 (52:16):
Uh no, I thank you very much for having me on.
I do have one more recommendation for Chinatown. Yeah, which
is something that my so, my one of my general managers, Dave.
He he's just spent like years and years and years
living in China. He speaks all the dialects. He took
us to. Was it, uh the garden place Shaton something

(52:44):
gardens and I gotta find I'll find.

Speaker 2 (52:46):
You the place, Okay, I'll mention to Okay, we'll definitely
go and I'll mention it on social media.

Speaker 3 (52:53):
So yeah, i'll text your well at it?

Speaker 7 (52:56):
Yeah great, well, chef, thank you so much for joining us.
We're gonna be coming to Vegas next week. We're not
gonna bother you because you're busy with yourself two weeks,
I guess. But congratulations on your new restaurant. You can't
wait for it to open and Uh, be well, be
safe and good luck on your keto diet.

Speaker 2 (53:09):
How you doing on that killing it?

Speaker 3 (53:14):
Wait?

Speaker 7 (53:15):
Well I got new teeth and you're skinnier, so this
would be fun. So anyway, take you take care, be well?

Speaker 3 (53:21):
All right?

Speaker 2 (53:21):
Thanks? Oh wow, what a neat guy.

Speaker 7 (53:24):
So anyway, we're short on time, so uh anyway, hopefully
you enjoyed it. And again nixt We're on every Saturday
from four to five. Let's sign out.

Speaker 2 (53:32):
Show food critic Alien Borgan here and is he bussy
hop beating everybody?

Speaker 3 (53:35):
You will get not till you clean your plate.

Speaker 8 (53:41):
Eat it.

Speaker 10 (53:43):
The most diversified radio station on the dial. Casey A A.

Speaker 9 (53:48):
You've eaten lots of great food and lots of great
food at restaurants. Cowboy Burgers in Fontana and now on
Arlington and Riverside will fast become one of your favorites
with they're delicious, mouth watering burgers and breakfast burritos. Cowboy
Burgers and Barbecue also serves fantastic smoke barbecue, baby back ribs,
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(54:09):
and dinner plates. Everything is made from scratch, including their
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and much much more. Check out their rich, decad it
chocolate brownies.

Speaker 3 (54:19):
Hi.

Speaker 7 (54:20):
I'm food critic Allen Borgan and you can dine in,
take food out, or have them cater.

Speaker 2 (54:24):
Your next special event. I highly recommend.

Speaker 7 (54:27):
Cowboy Burgers and Barbecue at their new location at five
five seven three Arlington Avenue in the Riverside.

Speaker 2 (54:34):
Just look them up on the Internet.

Speaker 7 (54:35):
That's Cowboy Burgers and Barbecue, happy eating and.

Speaker 9 (54:39):
Perfect for the holidays. Cowboy Burgers and Barbecue is also
available for catering. That's Cowboy Burgers and Barbecue in Fontana
and now in Riverside on Arlington. This program sponsored in
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Speaker 4 (57:07):
One of the best ways to build a healthier local
economy is by shopping locally. Teamster Advantage is a shop
local program started by Teamster Local nineteen thirty two that
is brought together hundreds of locally owned businesses to provide
discounts for residents who make shopping locally their priority, everything
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(57:31):
and much much more. If you're not currently a Teamster
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Speaker 2 (58:00):
Thanks Radio.

Speaker 8 (58:00):
I'm Chris Gragio. Police are using tear gas and flash
bang grenades to control anti ICE protesters for a second
day near Los Angeles. Crowds took to the streets in
the town of Paramount in Los Angeles County following another
immigration ray this morning. The Los Angeles County Sheriff's Department
told local media the deputies who are at the scene
are not assisting the federal authorities and are only there

(58:20):
to provide traffic control in general public safety. The Trump
administration is asking the Supreme Court to allow the dismantling
of the Department of Education. The request comes after a
lower court blocked the administration's attempts. The administration was ordered
by a federal judge last month to reinstate almost fourteen
hundred workers who had been laid off. Solicitor General d

(58:41):
John Sower said in the new application, each day this
preliminary injunction remains in effect subjects the Executive branch to
judicial micromanagement of its day to day operations. A Maryland
resident who was mistakenly deported to L. Salvador's facing criminal
charges after being returned to the United States, Attorney General
Pam Bondi said Kilmar Brego Garcia will be charged with

(59:03):
human trafficking. He was sent to a prison in l.
Salvador from Maryland on what the Trump administration originally said
was an administrative error, but later claimed that Abrego Garcia
was a member of a gang. The World Pride Parade
began today in Washington, d C. The National Park Service
in DC Mayor Muriel Bowser announced the decision this morning
to take down the barricades and reopened DuPont Circle Park

(59:25):
for this weekend's World Pride events. The news came a
day after the Park Service said it would temporarily close
the park, which is known for its large LGBDQ neighborhood.
The flip flop comes as Washington hosts World Pride events
for the first time, and Sovereignty won the two Triple
Crown races that he raced in Today. The horse ridden
by jockey Junior Alvarado won the one hundred and fifty

(59:46):
seventh Belmont Stakes. Sovereignty sat out the Preakness Stakes after
winning the Kentucky Derby last month. I'm Chris Caragio, NBC
News Radio, NBC News

Speaker 9 (59:58):
On KCAA Lomlada sponsored by Teamsters Local nineteen thirty two
protecting the Future of Working Families Teamsters nineteen thirty two,
dot org