KCAA: Let's Dine Out with Allan Borgen (Sat, 12 Jul, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 12 Jul, 2025

Episode Transcript

Speaker 1 (00:00):
Pure of working families Cheamster nineteen thirty two dot org.

Speaker 2 (00:08):
You're listening to an encore presentation of this program k
c AA The Inland Talk, Express.

Speaker 3 (00:15):
Food, Glorious Food. We're anxious to try.

Speaker 4 (00:23):
Frank with Saday, our favorite diet.

Speaker 5 (00:28):
Just picture own men at steak Ride, broad Litter.

Speaker 4 (00:32):
Stay, wonderful coach so Flumby.

Speaker 5 (00:49):
Made from.

Speaker 4 (01:05):
Welcome to another delicious edition of them. Let's sign out
show good critic Allenborgan here, And it was always hungry.
You and I are It seems like the Golby do
z e.

Speaker 5 (01:16):
Yeah, so hungry, some working, but mostly eating and hot
now and hot, always hot.

Speaker 4 (01:20):
It could be worse. I mean, we were just in
Arizona and uh the high it wasn't too bad. The
high was one hundred and nineteen at nighttime it was
about one hundred and fifteen fourteen. But we're inside the
hotel room, we're inside work, so it worked out.

Speaker 5 (01:35):
Okay, My work is like beat locker cold, so it's good.

Speaker 4 (01:38):
Oh my room, I didn't tell you the restaurant next
door to us. They actually came to my room and
wanted to hang meat. It was so I set the
temperature down to lowis who could be. I think it
was ninety sixty three. Sixty three, yes, but I think
that was where it stopped. But you know, I think
over being hot is overweight rated. I think you know
this humid hot and hot hot hot hot. To me,

(02:01):
that's no big deal because you're you know, you're inside
and anything. But when it's humid, even if you're off
for five ten minutes, it really gets you. That's my opinion.
I don't know. I remember Florida. I remember in Michigan.
I remember Jamaica. It was killer. It was like, oh
my god.

Speaker 5 (02:15):
Yeah. But in the like dry heat, you're drying up
like a prune, so you don't know you're dehydrating.

Speaker 4 (02:22):
I look like a prune.

Speaker 5 (02:23):
You're like pruning up.

Speaker 4 (02:24):
I'm a three hundred pound prune right, well, not yet
get there. Actually I'm losing weight.

Speaker 5 (02:29):
So I'm doing keep this heat up.

Speaker 4 (02:31):
It might be well by drinking. I drink a lot
of water, so you so it's good. So and we
went to a neat restaurant in Redlands yesterday. There's about
six of them, I think five or six. They're all
over the Empire, and I heard rumors they're building, they're
looking at let's see another one in Fontana and another
one and one in Paris, but it's called September's Let's

(02:51):
see tap Room and eatery. This one is located in Redlands.
It's five fifteen Orange Street in Redlands and it's a
really deep places large. As you walk inside, it's kind
of industrial looking metal panels and stuff, and it's a bar,
but it's also a big eating room. Basically got tap
room and very nice so they play all kinds of
different music in there.

Speaker 5 (03:13):
The service, there's like three hundred screens around. You can
whatever you want to watch.

Speaker 4 (03:17):
Just on yeah, really, and there's just a lot of
nice The servers are very nice. We came late, but
they were very nice to accommodate us, and the menu
was very eclectic. They have a little bit of everything
from salads, a lot of sharebol dishes, burgers, they have
main entrees like salmon and steaks and stuff. So we
had a good time. It was a little late for
us to eat, so we decided to have something kind

(03:38):
of smaller in terms of filling and lighter. But let's
talk about the first one was a poky dish and
it came with one time.

Speaker 5 (03:46):
Yeah, it's some toki nachos, but the nacho's part is
the one ton chips one times right, yeah, oh no,
Actually it's a poky savice, that's what's called. So it's
a cross between Cevich and poke.

Speaker 4 (03:57):
So it had salmon, he's two a number of small pieces.
It had shrimp.

Speaker 5 (04:02):
It had cucumbers and celery celery tomatoes. There's onions. It's
all dice very finely, so it's very actually very tasty.
It wasn't overly seasoned, so that was nice. So for
people that don't like things very citrusy, this one actually
wasn't very citrusy because usually I like it very.

Speaker 4 (04:22):
Kind of puckery to you know, real cevich.

Speaker 5 (04:26):
Yeah, but I think this is for people that don't
like that very sour flavor. So I think this is
more mainstream lemon to put over it.

Speaker 6 (04:33):
That help.

Speaker 5 (04:34):
Yeah, that did. They have two wedges of lemon. So
if you want more more lemon, I'm sure you can.

Speaker 4 (04:37):
Just ask for that.

Speaker 5 (04:39):
I liked it. It was very refreshing, especially being a hot,
you know day and evening, that was very refreshing. It's light.
The one time chips were really like crunchy and light
and fluffy. So that was really pleasant. I think so too. Yeah, definitely,
and it feels lighter when you're eating it, right because
it's really airy.

Speaker 4 (04:59):
And for us can't get enough for a tuna. So
we also had that ah tuna entree, sir.

Speaker 5 (05:04):
It's around eighteen.

Speaker 4 (05:05):
Dollars something like that, yep, and it was about one
two about seven eight pieces nicely slice that two different
types of sesame.

Speaker 5 (05:12):
C's coded coated, Yeah, coated.

Speaker 4 (05:15):
And it was a real real christy on the outside.
Just a few second, a few minutes he did on.
So it's nicely rare on the inside, which the way
ahi should be. It was on a bed of lettuce
with a cucumber and it came with.

Speaker 5 (05:25):
A nice massabib and a soy sauce and soy sauce yeah,
and then drizzled with a spicy it's is tariaki, but
it's more like a spicy I don't know what it is,
but it's a sice. It's like a sweet and spicy brown.

Speaker 4 (05:40):
But a warning, be careful with the masabi. It's really
really hot.

Speaker 5 (05:44):
It very strong. Yeah, it literally got me. I was like, oh,
usually missabi is kind of like yeah, you know, so
I put a little bit on my ahi and literally
I was crying. But it was really good, so I
really liked it. It was great for something late night
dining because you know, it's almost like.

Speaker 4 (06:04):
Felve o'clock and it's in Redlands. This is the first
time I've seen restaurants about five or six that are
open till twelve. A couple of them are open till two.

Speaker 5 (06:12):
Yeah, but the last call for food's about eleven, so
you know, definitely, you know, get in early so you
can get your food and enjoy it.

Speaker 4 (06:19):
And without night dining. It's kind of like in Vegas.
Oh my god, nothing worse than your starving and nowhere
to go, and at least in Vegas there's tons of stuff.

Speaker 5 (06:26):
Yeah, but anyway, I was thankful to find that open
and have a good meal.

Speaker 4 (06:32):
Actually, now, the owner, Mike Toles, I've known him for
got twenty twenty five years, and he used to own
Glassy Mansion. He's one with the big pancakes and everything.
He also owns Chucky. I'm not Chucky, what's called chucky, quirky,
Chucky whatever, But Mike Tolls is a really good guy,
very very on the edge. You know, he does a
lot of neat stuff, a lot of fusion stuff, and

(06:54):
everything he does is quality.

Speaker 5 (06:55):
Well, it's a family owned so you know, even though
the names all sound very his grandmother commercial, but that's
you know, his family owned is a family business. So
it's neat that I see them, you know, we see them.
It's a local you know, success story basically that's growing and.

Speaker 4 (07:11):
It's really really neat with the community. I remember when
eggs were just outrageously priced, he would actually sow eggs
from his store at a much lower price, which is
really really nice, and especially during the pandemic, he did
a lot of stuff for the community. He's a good guy.
We're gonna him on one day.

Speaker 5 (07:27):
Yeah, and he's you know, all his he really concentrates
on the Inland Empire, which you know, we are kind
of a void when it comes to dining. So it's
nice to have all these different options that he's offering.
You know that that yeah, not just you have to
drive the Orange County or you have to drive to
La County to get that.

Speaker 4 (07:47):
So I mean, if you have to eat somewhere really
late at night or you know, one o'clock in the morning,
go to Corky's rather than Denny's, that's for sure. I
hate Denny's.

Speaker 5 (07:53):
I know Porky's actually really good omelets.

Speaker 4 (07:55):
And good salads too, So okay, speaking of good, we
went to a restaurant in Scottsdale. We were in Glendale, Scottsdale.
In the past, we've been in the Phoenix, but this
is the first one we went to in Scottsdale. Now
this has a chain, I think it's around six or
seven restaurants they own, but we were wild. It's called
Pastino pas pos t I n O. This one's called

(08:17):
Pastino Highland. They're all a little different and it's located
at four A two one North Scottsdale Road in Scottsdale.
Scottsdale's a neat place. It's a very upscale location in
the whole city there.

Speaker 1 (08:30):
Hip.

Speaker 4 (08:31):
Yeah, the people there are very they're young. It's a
nice vibe. You walk into this restaurant and it's first
of all, it's loud and noisy, which is like a
Wolfgang Puck restaurant.

Speaker 3 (08:41):
You know.

Speaker 4 (08:41):
It's really really neat, lively, very lively, very very nice servers.
Everyone's so from it that.

Speaker 5 (08:48):
Even the hostess was so nice. He was young guy,
but he was really nice. It's very pleasant.

Speaker 4 (08:54):
He took our names at the front, then he went
out to get us instead of calling us. Then he
fills up water. He does a little bit of everything,
but very very nice. But the food is what we
want to talk about. This is a great, great concept.
If you're thinking about opening for a restaurant, maybe we
can join you. This would be the tighty one. They
have salads, they have some sandwiches, I think, some burgers

(09:14):
and stuff.

Speaker 5 (09:15):
Panini.

Speaker 4 (09:15):
Yeah, paninis is what they focus on.

Speaker 5 (09:17):
Two things, panini, burushetta. They have small plates like appetizers
and then some I think there's a burger. I think
you're right, but it really more like small dishes. They
do have a huge drink menu, huge bar, wines, you
can do like the wine club there. So it's it's

(09:38):
a little bit of everything that offers to everybody, you know,
for all ages.

Speaker 4 (09:42):
Yeah, they call us snacky things. They do things like
a bunch of olives and delicious olives by the way,
crispy cali cauliflower spaghetti, and goach I mean meatballs and
goat cheese, shrimp, scampy, omg grilled cheese, skewers, smoked salmon,
mozzarella and tomato, sweet potato wedges. I mean that's you know,
that's just appetizers and small things. Then they have something

(10:03):
which we had besides anyway. It's called the boards B O, A,
R D S. And there's different types of priscuettas and
they have all kinds of differ ones like bree apple
and fig spread, fresh mozzarella and tomato and basil Pershutto
di parma, fig and marscapone, warm martichoke spread, smoked salmon

(10:23):
and pesto, sweet and spicy pepper jam with goat cheesem barada, bacon,
arugula and tomato, ricotta, dates and pistachio, almond, new hummus
and chopped tomatoes, mushrooms and mars capone, salami and pesto.
Then they had seasonal ones and they had about six
of them.

Speaker 5 (10:44):
Yeah, they have a battle of these seasonal ones. They're
going to see who people can vote on which one
they want permanently on their menu. The one we tried
because there was two up for you know, you know,
like for that week. I think every weekend they vote
on it.

Speaker 4 (10:59):
Which I wanted to vote on The ones that has
the most vote to put on the menu.

Speaker 5 (11:01):
Yeah. So we did a Mexican street corn run. Oh mg,
I've never had brisketta with Mexican street street corn. And
it was so limeed, like tangy and spicy and got
a kick and then cheesy at the same time. Oh
my gosh, I was like out of this world.

Speaker 1 (11:21):
Yeah.

Speaker 4 (11:21):
Then we ordered a board with like I think it
was three different types of boards.

Speaker 5 (11:27):
We had have a vegetarian, they have some with meat.

Speaker 4 (11:31):
So no, no, we're talking about the board. Oh the
board we had one was that. Then we had the
salmon one, the salmon smoked salmon going, and we had
was it brought up bacon and tomato.

Speaker 5 (11:44):
Yeah, that's the one. Yeah, and then that was amazing.

Speaker 4 (11:46):
Else I think that was it.

Speaker 5 (11:49):
No, we got four Mexican street corn. The smoked salmon
was amazing with the pesto sauce on the bottom, with
these fried capers on top. They have the the one
with the barrata with the tomatoes and fresh basil, and
it was so so good. And then we also have
another one which is no, it was a proshudo with

(12:13):
fig It's a.

Speaker 4 (12:18):
Palma with fig and marsk coponi. Yeah, unbelievable. What's nice
is the bread they give was it was a nice
crispy Christini and they sliced up in like one, two, three,
four slices.

Speaker 5 (12:27):
But it wasn't too hard because sometimes Christina can be
really hard and you can't bite.

Speaker 4 (12:32):
In just outside. It was bread basically just the outside.

Speaker 5 (12:34):
Yeah, but they toasted just enough. But then they cut
in force each one. The Christina was cutting forth, so
it literally like if you have four of those on
the board, you have sixteen pieces already cut up. So
things are not flying off everything because I find it brishda.
That's the thing when you're eating it, when the minute

(12:55):
you bite into it, things are falling off it, and
then you get a naked one. Right this way, at
least it's all sliced up, so it's like each bite
has like it's sufficient like toppings and spreads and everything.

Speaker 4 (13:06):
We're entertaining. This is what I'm gonna do for now.

Speaker 7 (13:08):
One.

Speaker 4 (13:08):
This is a great idea to entertain. And it's not
that it's very cost effective, it's not that much, but
really really really good sandwiches. Well, it was nice about
it was it had great texture, great flavors, It had
a little bit of everything. Every bite, you got something,
and it was just so simple but absolutely fantastic, I think.

Speaker 5 (13:27):
Because it's sliced in the force, and really that really
was the key caring. So they were like kind of
little fingers almost. So it really was like, if you
like the crust, then you get the crust. If you
don't like the crust, you can get the middle part.
So it's a little bit for everybody to pick from.
I think that's a great idea. I never thought I
would say, oh, I like it in force, So I

(13:49):
think if I ever was to do a brishetta, I
would cut them in force and then top them because
that is amazing. It's just I really like how you
can get a little word it flavors this way right.

Speaker 4 (14:01):
It was great, unbelievable, very filling. But we had to
get two things, of course. So next we had the
chef's charta. This was like eighteen ninety five. I mean,
you can't beat it. This was pershudo deparmam Spanish chariso
salami whipped feta. Let's see, it was chef's cheese pick.
We forgot to ask what kind of cheese.

Speaker 5 (14:20):
But I think it was it was a Spanish. It
was a.

Speaker 4 (14:24):
Yeah, I thought, olive, spicy almonds, hummus, charred arted chokes,
blistered sweet peppers, christini and lavish and unbelievable. I mean lash.

Speaker 5 (14:40):
Lavish. It was lavish.

Speaker 4 (14:42):
It was a lavish dish, but just a fantastic dish.
I liked it because you take a little bit of everything.
If you want to add things and mix that you can,
But by itself, it was just so filly. You know,
you've seen it like it go to entertaining. We always
entertain using that. But what a great combination of things.
They had a little of everything.

Speaker 5 (14:58):
Well in every flavor I've never had. They actually did
blister the sweet peppers. It wasn't the regular peppers, so
it's actually those many sweet peppers you can buy in
a bag. They blister that. So like you get the salty,
the sweet, the tart, you know, the the tangy, like
the whip feta. They put dyl in it, so it's

(15:20):
like I got a little like kicked flavor to it.
And the hummus wasn't just plain o hummus. It's actually
a pepper pepper hummus. So it has a little like
the roasted pepper smell to it, right taste to it.
It was really good, and I think I really like
how the olives was a mix of olives, so it's
a little bit of like Kalamada and there's a green,

(15:41):
there's like Spanish, and.

Speaker 4 (15:42):
They weren't over Brian, so it's almost like just fresh
a little bit you know, Brian, but not much.

Speaker 5 (15:47):
Yeah, it's Brian, but I think they must have done
something to let that saltiness like kind of dissipate a
little bit, so it wasn't so salty.

Speaker 4 (15:57):
We had a little crunch, a little bite to each
one of them, little meati and fantastic.

Speaker 5 (16:02):
Yeah, and the spicy almonds, Holy moly, they got to kick.
I've never had like CHRK Cucheri with the spicy almonds.
They usually just tossed some almonds on there and it's
there's no flavors. Usually it's kind of boring, but this
one's amazing. And then also the salami, and then even
the churizo, I mean like it was totally different from

(16:23):
texture from each other. They didn't have a kick. And
then the proshoodo was so thinly slice it was almost transparent,
so it's so easy to put it on your you know,
on your gosh, you know, just the it's literally that
like the flatbread that's literally crunchy, so like it's like
a cracker. It's so good. I mean, it's like it
was so nothing was like so tough where you have

(16:44):
to like chuck out deck tuck at it and nothing
like getting a bunch of stuff like that and then
you're sitting at a party and you look like you're
a caveman trying to chew on something.

Speaker 8 (16:53):
Right.

Speaker 5 (16:56):
Yeah, I really like the way they plated it. It
came out beautiful. Love the variety of tastes and textures.

Speaker 4 (17:03):
It's all shaable. Everything there is, Yeah, and.

Speaker 5 (17:05):
Every bite is basically custom to what your flavors are, right,
so literally everybody could be totally different than the next
flight because it depends what you put on it.

Speaker 4 (17:15):
Plus they you know, tons of drinks everything you want,
a full bar, a lot of specialty cocktails and stuff.

Speaker 5 (17:20):
So and they do have non alcoholic which you know,
I can't drink any alcohol because I'm allergic. So they
do have lemonade's different flavor, but lemonades which is really interesting.
But I got a prickly pair of lemonade, so really
interesting flavor, right, It was tangy. Its tart, and the
lemonade doesn't taste like something out of bottle. It tastes
like something They actually freshly screened those.

Speaker 4 (17:42):
Plus you have the server, their recommendations and they really
know food. They tell you the truth and I choose great.
The one we had.

Speaker 5 (17:48):
Carlie tell Carly, hi if you ever go by there.

Speaker 4 (17:51):
So again it's called pastino. But right before I tell
you give the information out again. Right next to us,
while we're kind of close to the wall, one of
the walls and decorations. I Isy was like, oh my god,
I couldn't tell what it was.

Speaker 5 (18:04):
But match boxes if you guys are like watch books
old like me, Like you know that's been around. People
used to collect match matches, right and you go different
places like high end places you want to get a
match box or a book. You know that flaps open. Well,
they had this entire wall We've covered with different ones

(18:28):
right from all over. You can see like little it.
You can tell some of those probably came with cigarettes,
or some of them were actually from restaurants. It was
you know, famous. So it was the entire wall covered
with it, and some of the flaps were still open.
So it was so so so neat. I was like,
oh my gosh, I totally want to do a wall

(18:49):
like that. I don't know if I have enough match books.
I did save some matchbooks. I didn't toss them all
out because I don't you know, I did collect them
when I was younger. So it's really ingenious idea to
do that, I mean, really neat, And.

Speaker 4 (19:00):
It just gives we can't go back to all the
ones we've used to go.

Speaker 5 (19:03):
To, I know, I know, and then grab some more
matchbooks exactly because nobody has them anymore.

Speaker 4 (19:08):
Especially so again, the name of the restaurant is Pastino
pos Ti n O. There's quite a few of them
that I think. There's one in well, there's a couple
in Arizona, but the one in Scott Sale is one
we went to. And the address is a four A
two to one North Scottsdale Road. It's scott Seel, Arizona.
And again go on the website Postino pos t I

(19:28):
and O and you'll see all the different ones. They're
in Houston. They're all over the place.

Speaker 5 (19:32):
Really, Yeah, we've never seen them before and this is
the first time and come across them. And this one's
called Pastino Highland, and they do have indoor and outdoor seat.
It's really quite a lovely place, and the outdoor dining
area is dog friendly. It did say that, so it's
really neat.

Speaker 7 (19:48):
I like that.

Speaker 4 (19:48):
It's one of the few restaurants I can actually say
all the thousands I've eaten that that it's very memorable.
I don't know why, but it was like, oh my goodness,
it's so different than anything we've had.

Speaker 5 (19:58):
Yeah, I think because it was like small bites, but
it was a filling small bites, and all the small bites.
Each bite is a different flavor, and it was so
different and different textures. I think that's why we.

Speaker 4 (20:10):
Can't wait to go back again. Threw our way through
the menu. So you're listening to the Let's Sign Out
Show right here on AM ten fifty and one o
six point five FM. The station to Leave No List
is behind and so Let's Sign Out Show, and we're
talking food and especially now it's summer, people are traveling,
so we want to let people know about some of
the great restaurants we've been to in the hot weather.

(20:30):
You know, one of the things sometimes you don't feel
like eating, but you want to feel like you want
something cold and freezing. I mean, I could live with
snow cones. But right across from the hotel was a
restaurant creamery that it's all over now, it's gone crazy.

Speaker 5 (20:45):
It's here in southern California, I believe, Cucamonga. Well, yeah,
we found one in Torrents and that's a little too
far to go for ice cream. But these are like
not their generic like store bots.

Speaker 4 (20:59):
Like handles if you've never been the handles in Montclair.
They're very, very good. But it's called Brewsters b r
U S t e r S. And they make the
ice creams right then and there. They do some really
unusual ones. On a hot day. We're talking one hundred
and eighteen one hundred and nineteen during the day. Night
time it was about what eight o'clock it was one
hundred and thirteen degrees in Glenda, Arizona.

Speaker 5 (21:22):
Eleven was like one oh nine, I think, but we're.

Speaker 4 (21:24):
Inside, so who cares. But Bruces is very good. It's
I think it's just as good as handles. If you
have a chance to try it, I would definitely would.
But it was a real treat, especially with the you know,
with the.

Speaker 5 (21:35):
Well I think they're, you know, really going after the
artists in ice cream kind of movement, just like anything else.
So they have some really unique flavors. They have keelime pie.
We would really like the salted caramel one and I
usually not a big salted caramels with toffee.

Speaker 4 (21:52):
Yeah, with chunks of toffee.

Speaker 5 (21:54):
Chunks of like toffee bits that's crunched up, you know,
the toffee candy bar.

Speaker 4 (22:01):
I don't know what it's called toffee heath.

Speaker 5 (22:03):
Heath, Yeah, that's it. I was like, what's the name
of that? But anyways, I don't eat candy bar, so
I don't know. But it's chunks of that in it.
So it has different textures and it's creamy at the
same time. It's very satisfying. I wouldn't say their ice
cream is overly sweet because I don't like overly sweet
ice cream. I think all you taste is sugar, then
it's not interesting anymore. But there is just very creamy.

(22:26):
It's I like it because it gives you all these
unique flavors.

Speaker 4 (22:31):
Really, and they have a special loyalty given your phone
number and stuff, and every time you go you get
points and you get money off your purchases.

Speaker 5 (22:38):
Yeah, and then they have like banana pudding, like banana
pudding with like nillaway first ice cream. I mean, if
you can imagine it, probably have it on the menu.
And they also have it so they switch out different
flavors all the time, so it don't have all the generic.
They won't always have the same flavors, so you do
have to check out the location to find out what
they're making that day.

Speaker 4 (22:59):
So yeah, okay. Then we had another restaurant. We like
ethnic food a lot, unusual little hull you know, not
mainstream restaurants. Unfortunately, we went to one of them, but
this one was an Indian restaurant. We were in a
craving for Indian food, and you talk about in the
middle of nowhere. It's a little shopping center with nothing.

(23:19):
There was like one car there, and we were like,
it was really.

Speaker 5 (23:24):
Not off. It's really off the beaten path. The shopping
center wasn't a fully live Yeah, it wasn't like fully
hopping place. Definitely wasn't.

Speaker 4 (23:36):
Yeah, it was was a barred off of was a
viping room or something.

Speaker 5 (23:41):
No, No, it's like a liquor store or something like that,
like a We.

Speaker 4 (23:44):
Were like, oh, should we go or not. Yeah, so
we decided, well we're givers, let's do it. So we
went inside. There's a small little place. They had a
little bit of air conditioning, which is nice. Sparsley the guy,
no menus, really, they.

Speaker 5 (23:57):
You have to your coat and all that they have
is a name with the dish, so you're like, what
the heck is that we picked?

Speaker 4 (24:03):
Because there's the Indian to one of the employees there,
it's kind of a regional Indian restaurant. They had from
all the different regions of India, which really really we welcomed.
I mean that was great, yeah, very neat.

Speaker 5 (24:19):
It was really eye opening because there's different spices they
put in there that have never seen They even like
there's one dish we got has like cimon bark and
it has like these leaves in it that it's for
this region, right, so it's like different regions in India
that we've never heard of, and even the names we've
never heard of. And it was really delicious. Definitely a

(24:42):
hole in the wall. He even said, our dining room
just got open, so nobody dined in, Like we're the
turney people. Everybody like basically his takeout and then you
can tell all local people that order from there, So
you know, if you're just want to do a takeout,
you know to your hotel, this is a good place
to do that because they have really good I think

(25:04):
their their items are reheatable and it's very the best.

Speaker 4 (25:08):
I mean, everything was for a minutes just perfect and
had a little bite to it. It was we asked
for kind of mildish and.

Speaker 5 (25:14):
It was, oh, it was not mild. No, They're mild,
which is my hot because I'm a like a wimpo here.
Thank god, they do have mangolossi and it wasn't for that,
I think I would have died. But the mangoslossy was amazing.
So every bite it was so good and I can

(25:34):
actually have a sip up mangolossity which temper it down
the heat.

Speaker 4 (25:38):
It was great. So one dish we had, we had goat.
It was a goat curry basically.

Speaker 5 (25:43):
What is it called?

Speaker 4 (25:46):
We couldn't even pronounce the nes we wanted to. But
it had a little bit of everything fenel, It had cardamoin, garlic, onion, ginger,
had a little bit of everything, unbelievable flavors to it.
It had a leaf to it, I'm not sure what
kind of leaf it was. They mentioned and I couldn't.

Speaker 5 (26:00):
Remember, so, yeah, someto like a bay leaf. But it's
actually cooked in So it's really interesting because we never,
like I said, I've never seen this type of curry.
I want to say, like start with the sea. I'm
not sure sure, I'm trying to figure it out. Let
me see if I can find it. But anyways, keep
talking Alan.

Speaker 4 (26:19):
Well, anyway, that was the one with goat. The other
curry we had it was a chicken curry, very very
different than anything we had. Both these dishes we've never
seen anywhere. And again I can't really it's hard to
describe it because they couldn't tell us themselves in English
what it was. But this is a restaurant that for
people who love excitement, this is the place to go.

(26:41):
Then they specialize in berrianni. Berrianni is a dish made
with bosbani rice. It's usually baked with different things in it,
just delicious saffron in it. And the one we had
was a two chicken berryanni. This came with two whole
pieces of a thigh and a leg of chicken. It
was seasoned and and I think seared and cooked, and

(27:02):
then they had kind of like a breaded chicken. It
was like a chicken tika, but it wasn't didn't have
the sauce, but I had one. We had it. It
was bread a little bit so I had a little
crunch to it and just incredible.

Speaker 5 (27:14):
The dishes kick on that one.

Speaker 4 (27:16):
Yeah that was a little spicy, but you mix it
all together with the rice and big portions and delicious rice.
I mean, this is a delicious dish. I had it
for what two lunches, I think when you were at work,
So a lot of good food. They also had to
rytea which is a yogurt little cup they give you
like a dressing, and some kind of tamer and dish.

(27:36):
They didn't have any chutney unfortunately. But bottom line is
this is a restaurant that if you like Indian food,
this is the one I would just recommend. If you
like mild, that's for it, real mild. I think what
you weak?

Speaker 5 (27:48):
We said no, I said, we said mile.

Speaker 4 (27:52):
But it was delicious food. It's probably it was the
best Indian food I've ever had. And again I applaud
their efforts for having regional Indian food. I've never seen
that anywhere. It's called Paradise Indian cuisine or they also
go buyuh what it's another name? I take up one second,
took a picture of it. I can't find, oh Paradise,

(28:12):
I need cuisine. I guess our Paradise Berrianni point two
different names so much here? Which one they go buy?
But Paradise Berriani b I r ya and I point
is on there and I think that's the name of it,
so I highly recommend it. You think we should go
for commercial.

Speaker 5 (28:28):
I think we need a break. After talking about all
that food, I'm getting hungry.

Speaker 4 (28:32):
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(31:25):
show Food critic Alien Borgan here and is he bussy?

Speaker 5 (31:29):
Sorry? I was looking at I know, thinking about it. Well,
I did find the name of the curry dishes. We
got one. It's called chittend c h E T T
I n A D And we did the chittenenad mutton
or goat curry and it really has really a unique

(31:50):
flavor that I've never you know, heard of before. They like,
you know, they put a little bit of everything in it.
That that's the one that has coriander, fennel, cum in,
human black peppercorn, some sort of red chili, cinnamon stick,
garlic paste, ginger paste, yogurt, all purple slour, onions, stuice, spices,

(32:16):
lamb you know, and then vegetaboil, salt, chili and red
chili powder. And that's how they make this particular curry up.
So it's full of flavor, like it's just you know,
and it's all cooked in. It was so good. And
then the other one is called Gungura g o and

(32:38):
g u r A and gongur. We had the chicken
I think that we got. And my wife remember this
because I looked through my history and while I looked up,
So that's how I figured out what I was looking at.
Oh my gosh. So the Goangura chicken basically is a
it's it got gongura leaves or sorel leaves with chicken,

(33:02):
and that's what the leaves are. And it's the Southern
Indian dish. It's in in the n Andra and and
Haa in a n d h r a region of
the southern India. And so and chicken was so so good.
It totally had all the flavors. And with dark meats,

(33:24):
thank god, because I really like a dark meat. I
think it just makes it soaked up the flavor so
much better and so much moisture. But it's gongre chicken,
and that's what we got. It was really really good.

Speaker 4 (33:38):
Okay, next restaurant. Now, this one's a little confusing that
they have different names. I believe it's called I'm looking
here Dylan's Buy You at Pleasant Harbor in Peoria, but
it's also Casey Barbecues. I'm not sure exactly.

Speaker 5 (33:52):
I think they they're Their thing is Dylan's. But their
style of barbecue is a case style. Ye, so Kansas
City style, which means Kansas City. It's usually got burnt ins.
They have a tangy sauce. That's what you know. Kansas
City known for the tangy thicker sauce. So I think

(34:13):
that's what the there's like double name. But this place,
when you walk in, you have no ideas a barbecue restaurant.
It looks like a sports bar, and you know tons
of locals. They have multiple locations. Locations, yeah, one in
the like some some like Marina area. Okay, you're not

(34:33):
looking at the list, okay, But anyways, we went there
and was pleasantly surprised. Of course, late at night before
they closed again. And you know, this is what happens
when you can.

Speaker 4 (34:45):
Be bad, because a lot of times they're cleaning up,
they're throwing stuff together. Not here, boy, we were just
blown away with another good news. You know, people ask me,
don't you dislike anything I go, Yeah, if it's bad,
we do. But I'm telling you we've been on a
really good street hit in some great restaurants. Anyway, It's
called Dylan's Casey Barbecue and it's in Peoria, Arizona, and

(35:08):
we were the two things and this was incredible. It
was a chili bowl with beans which normally be like
very few beans, big chunks of brisket ends.

Speaker 5 (35:17):
No, no, it's burnt ends. It's a burnt and chili
which I've never heard of that before ever.

Speaker 4 (35:22):
Cheese on top, and then onions if you want it,
and it's got chili's green pepper onions. Incredible, absolutely delicious,
big chunks of meat too, a brisket and I know
I loved it and you did too. Even with the beans.
It wasn't interfering with it. It was very different than
we've had.

Speaker 5 (35:39):
Yeah, I mean, you know, if you're picky about your meat, yeah,
because it's been cooking for a while and it's burnt ends.
First they burnt the ends, then they put it in
a chili, so you gotta remember it's a little more
chewier than normal. But it's not like so chili where
it's gonna smack you in the face, because sometimes chili
can really like so much spices that can be overwhelming

(36:01):
for some people. But this one's actually on the milder side.
It wasn't spicy. I really liked it just because there
wasn't a lot of beans, and the little mound beans
wasn't like intracoppable. It breaks up the texture a little bit.
But I find it very very pleasant.

Speaker 4 (36:18):
And the portion was huge. It was huge.

Speaker 5 (36:20):
It wasn't expensive at all. Yeah, so that was really good.
What a pleasant surprise.

Speaker 4 (36:25):
Now the next dish this is this is a platter.
You get your choice of two one meat.

Speaker 5 (36:29):
Too, one platter, one platter. Just remember this, Okay.

Speaker 4 (36:33):
It was like twenty three dollars something like that. It
was very inexpensive. We ordered to course three meats to
try different things, but two sides with two sides. For sides,
we had a potato salad which will get into and
then coleslop. There was a little roll with it. I'm
not sure what kind of role it was. It's like
rol really good.

Speaker 5 (36:50):
And they whipped their own cinnamon butter, honey cinnamon butter.

Speaker 4 (36:53):
Now, the main entrees first was burn In's. You can't
get more burn in brisket burn Ins. Then they had
brisket cut of light brisket and barbecue sauce on the
side we asked for, and then turkey smoke turkey all
I can say is, my god, this isn't this is
a dream come true for people like barbecue.

Speaker 1 (37:11):
Now.

Speaker 4 (37:12):
My only complaint because I'm really into heavy smoke, you know,
like hickory and stuff. They use pecan wood, so it's
a lot milder. But nonetheless, the meats were perfect. The
brisket was just moist. You can see the little smoke.

Speaker 5 (37:25):
Ring on it, but it was not fatty, because brisket
can be very fatty, but this was very lean. There
was not like a you know, a big chunk of
fat or in like totally marble through. I know people
like that, but personally, okay, I'm trying to eat a
little bit healthier. So if I was to eat barbecue,
I'd rather go the less faty side. So that's what

(37:47):
I got. I mean, that's what we get in that plate.
It was platter and literally this one platter really could
have fed four people.

Speaker 4 (37:54):
We had two three meals from it, lunches and stuff.
So amazing. Then there was a burn ends I love,
and again my only complaint was usually it's burned a
little bit more. This was a little bit under but
they're you know, point these but very good. I mean,
I have no complaints whatsoever. Had excuse me, a different
flavor than the regular brisket, but very nice. It just
need a little bit more bark to it, I think.

Speaker 5 (38:15):
Yeah. And then the the interesting thing is like if
you have like barbecue in Kansas City, usually it's lathered
with barbecue sauce. These guys are naked, so if you
don't like barbecue sauce, you don't have to put it
on there. You can adjust how much barbecue sauce you
want to get on it and not if you come
with it.

Speaker 4 (38:32):
But we want it on side.

Speaker 5 (38:33):
We put it on the side. Their regular one was sweet.
There's three different ones, sweet and spicy. I think there
was really spicy one, and then there was one that
was like yeah, original nice sauces, very good. We did
mix two of them together, very spicy one and the
sweet and spicy one together, and that was really good.
It's tangy, it was sweet. She hasn't like the meat

(38:56):
really flavorful. It wasn't really really thick, but thick enough.

Speaker 4 (38:59):
On the turk breast, I wasn't sure if we wanted
to get that, but with smoked turkey breast that was spectacular.
It came kind of like swirled around each other. The
instead of laying on the ground, laying there like normal turkey.
And what they do they use a chicken breasts, the
large chicken breast, and they smoke it turkey breasts and
they smoke it. So it's not a whole turkey breast.
I mean, it's a little turkey breast. The smoke absolutely delicious,

(39:20):
tender as can.

Speaker 5 (39:21):
Be, moist, moist. It's so moist like you overcooked the turkey.
It is so moist. It's so pure white meat. It's
nicely slice so it's not too thick, get too thick.
I think it's too it gets too dry feeling. But

(39:42):
there is a nicely sliced, good, good portion. I really
liked everything about it.

Speaker 4 (39:48):
And the potato salad. Again, you're not a big potatoes person.
Potato sala, you love this. Everything was fresh to the
Coastala was fresh. The potato salad was fresh. It had
a little onion to it. It had celery, some big
chunks as well as some mashed potatoes. It was excellent.

Speaker 5 (40:05):
I mean it's actually like a baked potato potato salad.
So you said there's cheese, there's like shredded cheese. There's
actually bacon bits.

Speaker 7 (40:15):
It was.

Speaker 5 (40:15):
Yeah, it was like really, it actually tastes like there's
a bit of sour cream in it because it's really creamy.
And it was just very unique. I mean, I don't
think I had a potato salad that tasted like this before,
with all these different textures and crunches. And I really
enjoyed it, actually, yeah, because I usually I don't like

(40:37):
anything with onions in it. Raw onions.

Speaker 4 (40:39):
Again, portions are huge me It's enough for two three
feet meals.

Speaker 5 (40:42):
Of course. I had two bites of that potato salad
now and ate all of it, including the cold slot.
One bite of coat slat.

Speaker 4 (40:49):
That's all I had, getting full. That's what I did.
But no excellent meals called Dylan's again, and another restaurant
we went to this was another incredible experiences called House
Bystrel h a U S House, No Hot sa'son Kelms House,
Murphy h a U S m U R p H
Y plus Hi S. It's on in Glendale, Arizona, five

(41:13):
seven three nine West Glendale Avenue.

Speaker 5 (41:15):
It's in the old Town Glendale, which is really neat
little place.

Speaker 4 (41:18):
It's kind of a long, narrow, kind of a neat
drinking hole, German pub basically, and you've been to Germany,
so did it kind of remind you like a lot
of different areas like this.

Speaker 5 (41:29):
Yeah, it's just really neat. I thought it was. You know,
their menu definitely was very tailored to just German type meal.
So it's like, you know, get the spetzel, you get
the you get the what else. We had the purple cabbage.
It was like really good sweet and sour flavor. They

(41:51):
gave you a ham. It was a hamsteak. I mean,
if people remember, like when I was a little remember
eating ham steak, that's what the smoke pork was. I
think they call them smoke pork or something like that.
But it tastes like basically a hamsteak and it's huge.
And then we also had the potato pancakes, which tastes
like like to me, it tastes like fresh mate hash

(42:13):
brown patties that somebody made at home. That's what tastes
like because they treaded their own potato and make their
little hash brown patties. I came with the you know,
apple sauce and the sour cream too.

Speaker 4 (42:24):
It came with broadworst, It came with everything a schnitzel
that was a size of your car, or the biggest
schitzel I've ever seen. German schitzel. You can have a
chicken or you can have it pork, and they do.

Speaker 5 (42:36):
Portions are huge, and of course they have all the
German beers. It's like a what is it called, like
a brow house? Is that what they call?

Speaker 4 (42:45):
Lots and lots of German beers and desserts and stuff.
And I mean a lot of shots at yagermeisters and
I can't even name them, so many of them.

Speaker 5 (42:55):
Yeah, but the food was really good for the price,
you know, literally that one one item was it like
forts thirty five things.

Speaker 4 (43:05):
Like thretey fight dollars? Easy enough for three four people?

Speaker 5 (43:07):
Oh no, no, definitely more than four people. Like yeah,
the whole family can eat off this one meal.

Speaker 4 (43:13):
Probably two food critics House, well, it took.

Speaker 5 (43:16):
Us like four meals to finish that thing. It was huge.
It was just so much food.

Speaker 4 (43:21):
Yeah, it was excellent and it's something I'd go back
to over and over again.

Speaker 5 (43:25):
And the German potatoes out it was really good there too.

Speaker 4 (43:29):
So it's called house h A U S. Murphy m
u r Phy pus fs it's in Glendale, Arizona. Now Glendale, Scottsdale,
and even Phoenix are all kind of close to each
other within forty.

Speaker 5 (43:41):
They have our forty five minutes. I think Glendale's a
little farther out. Scott Sales on the other side of
this you know city, So Scottsdale's a little on the
other side of like where Sky Harbor is closer to that.
Glendale's a little further out from the airport, about forty
five minutes drive Peorias right next to Glendale, and then

(44:04):
where else do we go? I think that's it?

Speaker 4 (44:08):
Okay, So, but Arizona's a hopping place. My only complain
of if there was one, is like where we stayed
in Glendale, the area we're in, it's kind of the
hip place, a shopping place. They have a little malls
or everything. They have every large chain restaurant there and
almost more chains and single you know than privately owned restaurants,

(44:28):
which kind of bothered me because it was like, you know,
when you go to a city, most people they want
to try what the locals try, some new fun things.
At least we do, and I think most people do that.
Why travel and eat McDonald's when you're somewhere that you
got the same food on and overall, we were lucky,
you know. We take the time to look and do
some research, and that's what I would do. I would

(44:49):
ask around there, you know, if you have Facebook, ask people.
We've got some of the restaurants by asking people on Facebook.
By the way, if you're trying to get a hold
of me and you can go to Let's Dine now
show on her Facebook or Ellen Borgan either one. But anyway,
it's just a lot of food. Arizona's kind of a
neat place.

Speaker 5 (45:07):
I think I really liked the div You really can
find a little bit of everything there, you know, and
there's a lot of land land, you know, everywhere, so
we really have you know, you can have a little
bit of everything. I think there's room to grow. Really.
I did to have another place called Peta Jungle. It's

(45:27):
introduced to me by a colleague. What the people I
was working with, and they're like, Okay, you don't have
this in California. It's their local chain. But the Mediterranean
food is amazing and oh my god, their hummus was
like green color and it was tangy and a full flavor.
Literally you can sit there in a bowl of it
because it's so good. And then I had like a

(45:51):
I had a keto kind of friendly meal where some
slight thing of mahi mahi cooked on a bed and
they give you a whole thing a hummus this tangy
I mean hummus, and then it came with like little
micro greens on top. I literally like lap that thing up.
It was so good, it was so tasty. So if

(46:13):
you were to want to try a quick, inexpensive place,
it's called peter Jungle.

Speaker 4 (46:19):
Now you were nice enough to bring one bite small,
like a two inch bite of mahi mahi with about
a quart of a sea spoon miss.

Speaker 5 (46:27):
Because weren't paid for that, So that was my bite
that left over.

Speaker 4 (46:30):
Well you say for me, and I appreciate it. It
was very good. It was really Again I like places
like that, and you know, I really encourage people to
try new restaurants. Some are hit, some are missus. But
if you do some research, you can't always follow you know,
low ratings. Like with me when I go to ethnic restaurants.
Sometimes I'm really worried about people who do you know,

(46:51):
radium because they you know, they think panda express is
real in the real Chinese food, and then they go
to another restaurant that's that's real authentic and they get disappointed.
So the ratings are usually usually lower, but you have
to be careful with that, but you have to use
your own instinct. But a lot of times it's some
things look terrible, but boy, on the outside. You can't

(47:12):
judge a book by cover. We can't judge the outside
by a restaurant, even the insiding. But the food, we
were just really lucky. Yeah.

Speaker 5 (47:19):
We also tried out Jewish Deli, remember that, and they had,
oh my god, so good. The like the soccro was
so sour though, but their ruben sandwich was out of
this world. And they're actually been around for a long time.
I think the original location was in Scottsdale, and then
they grew to a little different locations and like if

(47:40):
you look on the walls, they have all these like
famous people that's been there because they this Jewish Deli
has been around for a long long time. And I
think it's like I want to say, like the theme
is like New York City theme to it, so that
it not sure sure, I can't remember.

Speaker 4 (48:01):
I think it was called Goldman's.

Speaker 5 (48:02):
Okay, let me look here.

Speaker 4 (48:04):
Oh no Chompy with jumpings, Choppy c h O M
p I E. Restaurant, deli and bakery. And it's located.
The one we went to was located at the mall.

Speaker 5 (48:14):
It was totally like threw me off.

Speaker 4 (48:16):
It was a big mall. It's in three two one
two East Cactus Road in Phoenix, and uh, it was
a huge restaurant. They have a bakery that's really nice.
I had a lot of you know, Rugula's and a
lot of Jewish pastries and stuff, and you know, we
weren't expecting it going into the mall. But again it
was very very nice.

Speaker 5 (48:35):
Yeah, I good food in the paste. I mean, there's
a whole bakery.

Speaker 4 (48:39):
And the prices I mean for the kind of food
you know, usually Jewish delis tend to be expensive because
meters are expensive. It was about three four dollars cheaper
than anywhere else that we've been to, you know, for
pastrami or corn beef sandwich.

Speaker 5 (48:51):
And it was a huge I mean we shared one
because couldn't you finish it. That's how sad it was,
because it's so big and it couldn't even like save
room for dessert because it was just like I said,
it was so big, but it was very filling. They
did have an excellent rye bread, so I was very
very happy about it and shrub right, Yeah, definitely. Yeah.

Speaker 4 (49:12):
So anyway, that's that's Arizona trip to Arizona coming up.
We're going to do some a lot of eating in Lagon,
in the Gundy Hills, the Goonda Beach and all of
those areas around there. So we'll have some other when
the next week we have someone and hopefully we'll have
some new local ones too. We went to a place
called Fancho is h u I n c h o
s in this one in Redlands and one I believe

(49:35):
in Loma Linda right near there.

Speaker 5 (49:36):
Yeah, I think that's so.

Speaker 4 (49:38):
I reviewed them when they first opened up and we
were very very happy with that too, so I want
to have them on and talk will review them really good. Yeah.

Speaker 5 (49:45):
And also we found a local coffee place. I'm sure
it's not a secret because lots of people have been
going there, but I literally just stumble up across them
and they have artists and coffee roasted coffee. It's called
Coffee Coffee Bloom.

Speaker 4 (50:00):
Yeah, coffee bloom c O F f e e b
B l O O M. And it's kind of like
a what's it called a it's a lot of different
I think.

Speaker 5 (50:11):
It's they call it co ops.

Speaker 4 (50:14):
Trying to think. Yeah, so there are a lot of
different people involved with it. It's always packed and inside
you can sit down and air condition and drink.

Speaker 5 (50:23):
There still outdoor patio.

Speaker 4 (50:24):
Which is which is what? How if coffee you know,
got started Starbucks? The whole idea of it and great
coffee is and the.

Speaker 5 (50:30):
One you got, the one I got is like crack is.
I can't stop drinking it and I literally if I
drink a whole vat, I probably won't sleep for a week.
But it's actually the Colpro, but they mix it with
tamar tamarin and sweet tamarin and also with lemonade. And
it's in a slush, so just imagine it's tangy, you

(50:52):
got a caramely flavor, and then it's it's it's sweet
and sour, I mean in the slush in the middle
like one hundred degrees heat. Oh, it's so satisfying. Literally,
like I can probably get a leader of that and
suck it down in heartbeat.

Speaker 4 (51:06):
Well, you like to so much you trying to say, Alan,
can you try to make it? So we're gonna try to,
you know, duplicate it. And that's kind of the fun
thing is going home and experimenting and trying it. And
you know, as you get to know restaurants, they get
to know you, they'll they'll tell your recipes because they
feel like they you know, they realize you're not gonna
go home and make it. Most people aren't.

Speaker 5 (51:23):
Yeah, I like to try, like see if I match
a flavor on my own and you know, guess the ingredients.
I mean, that's a fun part about eating out. You
taste something you like, you go what's in it? You
try to figure out what the spices.

Speaker 4 (51:35):
In the faces of the people when you mentioned it's
got this, it's got this, they look at you like, wow, how.

Speaker 6 (51:39):
Do you know?

Speaker 5 (51:40):
And I like that. I think it's almost like a puzzle,
you know, like solving a mystery, right and then try
to copy it and make it. I think that's really
fun for me, you know. I think now there's actually
cooking shows that actually do that. Like people will like
taste something and they have to duplicate it or replicate
it somehow. In their own way to figure out what

(52:02):
those ingredients.

Speaker 4 (52:03):
You know, I always thought I'd pride myself on being
able to do that. You are the Queen. You are
the absolute best of doing that, and it's just really
neat to do that, and it's very satisfying when you
feel like wow and people you know, you come home
entertained and people love it it. So anyway, you listen
to Let's Sign Out Show. We're on every Saturday from
four to five right here one on AM ten fifty

(52:24):
and one oh six point five FM, the station to
leave notice behind. On the internet. We're available on Facebook,
on Instagram.

Speaker 5 (52:32):
Call Alan. He loves to chat with you.

Speaker 4 (52:35):
I'll give you my number nine or nine. But again
look on Facebook, coming, you know, join us and we're
you know, people do travel. Some people have asked me
why do you eat so many restaurants outside of the
Inland Empire? Because people do travel, and you know, if
you don't, then I'm sorry. But the whole idea is
to turn people onto food and culture, and that's one
of the joys of traveling, is experimenting and trying new things.

(52:56):
In November, we're gonna be going to the Orient. I
can't wait.

Speaker 5 (52:59):
To report from that, so well, hopefully he will upload
some live videos of us exploring through learning to.

Speaker 4 (53:06):
Do that, so we'll be doing that. So anyway, I
really appreciate you listening to our show again, and so
let's find our show every Saturday from four to five.
Food critic Allenborgan here and is he bussy, beauty wadbag?
Don't want to food you hate too. You won't get
noticedert till you clean up your plates, so eat it.

Speaker 5 (53:26):
Don't you tell me your fool.

Speaker 3 (53:31):
Missed something today, yesterday, last week. Check out our podcasts
at www KCAA radio dot com. We leave no listener behind.

Speaker 7 (53:48):
This segment sponsored by our friends at the All News.
Sammy's Restaurant. Sammy's is now open in Kala Mesa at
Exit eighty eight off the ten Freeway, next to the
Jack in the Box in the former Bob's Big Boy Restaurant.
Not to dame up, but Sammy's in the former Bob's
is a lot like Norms. It has an extensive menu
with multiple restaurants in Royalto in places like Upland and Ranchukumonga.

(54:08):
Sammy's is a great place to dine. Their menu is
very similar with their American trio of delicious steak, shrimp
and chicken and an expansive menu. You won't go hungry
and you won't go broke. At Sammy's you can come
meet Sammy and his family. Sammy was a chief cook
for Norms for years and it shows in his menu.
Sammy's is a great place to meet the family, friends
or have a community meeting. You can ask about their

(54:30):
private meeting room, available for parties of fifteen or more
on a first come, first serve basis. Sammy's is now
opened from six am to nine pm every day at
five point forty Sandal would drive off of XIT eighty
eight at the ten Freeway in Kalamesa. Looked for the
Big Boy statue. It's still there. We thank Sammy for
returning to this station as a loyal sponsor. You can
find more info about Sammy's at Sammy'scafe dot Net. At

(54:52):
Sammy'scafe dot net well, you can also find discount coupons
to save money. And by the way, Sammy's has free
Wi Fi too. Sammy's and kalame Ray Alto but one
of their other locations are ready to serve you. Sammy's
is now open in Kalamesa. This program sponsored in part
by Absolute Custom Painting. Custom Painting you can trust. It's

(55:15):
time to clean up and spiff up your home and
add some curb appeal to your life. Absolute Custom Painting
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of color. No job is too small and perfection is
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(55:36):
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where you can save money. They're proud to make our
world in communities more bright, colorful and clean. Absolute Custom
Painting with painters you can trust, licensed, bonded and assured
California contractor number eight zero eight nine three one.

Speaker 2 (56:06):
Rescue Residence reminds area employers that too often our veterans
and their spouses have trouble finding jobs. If you're an employer,
join in on supporting our transitioning military servicemen and women.
Bring elite skills, agility, admission dedication to your organization, Hire
smart and higher vets. That's from Rescue Residents in twenty
nine Palms where they are on the air supporting our veterans,

(56:29):
those currently serving, and all military families. For more information,
visit Rescueresidents dot org.

Speaker 9 (56:37):
The Redlands Theater Festival presents their fifty third season located
in the Beautiful Prospect Park with five productions in rotating repertory.
This year's lineup includes Young Frankenstein, Radio Gals, The Spit
by Your Grill, You Can't Take It with You and
The Thanksgiving Play. Step away from your devices and get
outdoors under the stars. For tickets, go to wwwdt rtfseason

(57:01):
dot com org nine oh nine seven ninety two zero
five six y two.

Speaker 3 (57:08):
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
from restaurants like Corkies, to fund times at sb Raceway,

(57:32):
and much much more. If you're not currently at Teamster
and you want access to these local business discounts. Contact
Jennifer at nine oh nine eight eight nine eight three
seven seven Extension two twenty four. Give her a call.
That number again is nine oh nine eight eight nine

(57:52):
eight three seven seven Extension two twenty four.

Speaker 4 (58:00):
NBC News Radio.

Speaker 10 (58:02):
I'm Rob Bartier. The European Union and Mexico are signaling
they are open to trade talks after President Trump announced
new tariffs on imported goods.

Speaker 8 (58:11):
Lisa Carton reports in letters to the EU and Mexico
on Saturday, Trump said his administration will place a thirty
percent tariff on imports from Mexico and the European Union
starting August first. Mexican President Claudia Scheinbaum noted that leaders
from her country have already been meeting with US negotiators
to discuss issues of immigration, security and border management. European

(58:34):
Commission President Ursula vonder Lean said the EU remains committed
to a negotiated solution with the US before the latest deadline.
I'm Lisa Carton.

Speaker 10 (58:43):
Federal officials say a Texas man was arrested Thursday after
threatening President Trump on Facebook. The US Attorney's Office for
the Western District of Texas announced Robert Herrera is charged
with making threats against the presidents. The Department of Justice
said Herrera, using the name Robert her allegedly posted the
phrase I won't miss under a picture of Trump surrounded

(59:04):
by Secret Service agents after last year's assassination attempt in Pennsylvania.
Democratic lawmakers touring Florida's Alligator Alcatraz detention facility today say
the conditions are inhumane. There are three tiny toilets that
are toilet units that have a sink attached to it.
Florida twenty fifth District Representative Debbie Wasserman Schultz says detainees

(59:27):
are packed into cages and there are thirty two detainees
per cage. City leaders in Fayetteville, North Carolina, are rolling
out a new curfew in an effort to stop youth violence.
The new ordinance prohibits kids under sixteen years old from
being in any public space between eleven PM and six am.
Parents and business owners who are responsible for youths involved
in curfew violations may face a class three misdemeanor charge

(59:51):
and a maximum five of five hundred dollars. Rob Bartier,
NBC News Radio.

Speaker 1 (59:58):
NBC News on CACA a Lomoloda sponsored by Teamsters Local
nineteen thirty two. Protecting the Future of working Families Teamsters
nineteen thirty two, dot org