KCAA: Let's Dine Out with Allan Borgen (Mon, 22 Sep, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 22 Sep, 2025

Episode Transcript

Speaker 1 (00:00):
Casey A A is your CNBC News affiliate where the
station that gets down to business.

Speaker 2 (00:10):
The following program on Casey A is pre recorded.

Speaker 3 (00:14):
Frank say, our favorite diet just takes your own man
at stake.

Speaker 4 (00:22):
Bribe Foster, stay.

Speaker 5 (00:26):
Wonderful.

Speaker 6 (00:37):
How so, Flundie, why should welcome to another delicious edition

(00:59):
of Let's start out show?

Speaker 7 (01:01):
If critic Allen Borg in here and and okay, we
just got in here, so we're a little scrambling here
with we have actually two restaurants till we went to
today and Sam Bordino so really hidden.

Speaker 5 (01:13):
On Gym's really and uh, anyway, how are you doing this?
Tired tired of eating?

Speaker 4 (01:19):
Well, I'm a little tangled up in wires right now.

Speaker 5 (01:22):
And I know you're stress. Be Goes. You've got a
little bit of stain on your shirt. Is he like
being stained in those shirts? I'm used to it.

Speaker 4 (01:31):
But as he's laughing at me.

Speaker 5 (01:33):
But we have a really good show today, And like
I said, you have some great, great uh restaurants we've
been talking about. One's a brand new one. It used
to be it's in the same location as the Mug,
the old Mug and sanm Bordino and it's called the
Spirit of Texas Barbecue, and the second one is called
the Stacked Burgers Smack smacked. I'm sorry, m A c

(01:57):
k D. See my mouth tumbled up when I'm meeting Matt.
And it's of all places, a Union Oil seventy six
gas station on the side, but really interesting place. So anyway,
so we got a lot of good stuff to talk about,
and let me get my notes together here. I hope
everybody's doing well today. Beautiful weather. We had our backyard landscape,

(02:20):
so we Actually it's nice to staying outside now. In
the past, I didn't want to go outside. It was
afraid to look outside. But now it's a little easier.
So anyway, Joe, you can call them now. Okay, sorry,
by we're at disorganized say but anyway, what else is new?
Just a lot of restaurants are opening up. The ones
we went to these two today. What's interesting is they're

(02:43):
not your typical restaurants. There's a lot of burger places
out there, but this one's very unique. And the Texas one, well,
i'll wait till the.

Speaker 4 (02:51):
Owners on yeah, and the burger place is mate to order,
so you know, just expect a little bit of wait
but I think as well, we're thing yep.

Speaker 5 (03:02):
But yeah, if you're if you're hungry and you're looking
for good grub, this is definitely that restaurants to go to.
And we have him on now go great, okay, on
there on our phone. He's on our way to La
So if there's a little connection problem, just uh, you
can blame it on us. But his name is Santos
of Elis and he's the owner of Spirit of Texas Barbecue.

(03:22):
An incredible uh, really interesting gentleman. I was really glad
that we were able to talk to him today and
welcome to let's sign out show Santos the oh my pleasures.
So anyway, again he's on on his card phone. His
wife is busily driving, so if it's broken up a
little bit, you understand, folks. But now this is a
restaurant that's it's the old site of the Mug restaurant

(03:45):
that's been around forever in San Bernardino, and I just
saw it today. I never heard about this restaurant, so
this is and I went there this morning and uh wow,
we were just really shocked, I mean just really really impressed.
And let's talk about your restaurant in terms of of
I know you're interested the whole idea of his Central
Texas Barbecue, but you've never really this is the first

(04:08):
time into the restaurant business. And let's talk about yourself
a little bit. How you got into it in Why Texas?

Speaker 8 (04:14):
Well, let me, I can barely, very barely hear you.
So that's why you I don't know how we can
fix that right now?

Speaker 5 (04:21):
Okay, job, he's having I hear you. Okay, Okay, yeah,
try turning it into a little bit. Let's see. Okay,
try talking a little bit. Talk a little bit.

Speaker 8 (04:39):
So I oh.

Speaker 5 (04:41):
Yeah, okay, I'll tell you what, Tontos. We're going to
talk about your restaurant now and we're going to have
you on when you're back here, so you don't have
to worry about this. Okay, Like I said, we'll work
with you. So okay, So why Texas Barbecue here in
San Borantino, my central Yeah, how'd you get into that?

Speaker 8 (05:02):
Okay? So there is a severe shortage of decent barbiica
in California, so we're not known for having h decent barbeque, right,
we have the we changed like luciles and famous days
and all those. But out of the Central Texas. Coyle
barbiice in California is not It's not so common. So
uh so definitely. I mean I I started spoking with

(05:25):
twenty years ago after getting uh. I used to live
in Englewood, and you know, barbecause at the time, man,
you know, one time I got sick and I'm like,
wait a second, how typically is to make decent uh
spare rifts? And I started making my own. At the end,
it's just about recognizing that Central Texas has to me

(05:45):
the best barbikue in the country when it comes to
the standards overall. And and so uh give me one.

Speaker 9 (05:54):
Thank you there.

Speaker 5 (06:00):
Still there.

Speaker 4 (06:01):
While we're waiting, I'm gonna mention where the restaurant is
is gone on fifteen eighty eight.

Speaker 10 (06:08):
I'm happy, Okay, The Spirit Texas Restaurant is looking in
fifteen eighty eight West Highland Avenue and San Berdino.

Speaker 4 (06:20):
The phone number is nine zero nine four seven four
nine five nine four. Once again, it's fifteen eighty eight
West Highland Avenue, San Berdino, phone number nine zero nine
four seven four nine five niney four.

Speaker 5 (06:37):
I's open Wednesday through Sunday eleven to six and if
they run out, they run out. That's the way good
barbecue should be. You there, Okay, yeah, we can hear
you now.

Speaker 8 (06:50):
Yeah, you know what, Now I can finally hear you.

Speaker 5 (06:53):
Okay. Cool. So basically you've done this, You've you've smoked barbecue,
beat you know, your own meats for a while, and
you basically decided to there's nothing good around here, so
I'm going to make my own restaurants. So and again,
the mug restaurant's been around forever, so a lot of people,
I think know what it is. Now. Your restaurant is
very unique in that, at least in California, is in

(07:15):
back you know, back in Texas they usually sell by
the pound, and here it's you get you know, pre
ranged plates and everything, but you sell your food by
the pounds. So let's talk about that a little bit.

Speaker 8 (07:27):
So one of the biggest challenges here is educating people that,
you know, I buy meat by the pound, uh, and
so I have to sell it by the pound to
understand margins and to stay in the right margins. Right.
So it's sadly historically here in California, you know, people
have been buying like third rate meat, you know, select

(07:49):
instead of prime, you know, instead of upp to first choice,
you get select brisket, and then the interior quality on
the meat, and they will put up a plate and say, oh,
you know what, two meat and two sides for a
twelve ninety nine, right, and people got used to eating
like that and they expect that to be the case.

(08:09):
But anywhere you go in Central Texas that pretty much
anywhere you go is a meat by weight, and that's
some more. And we're not selling it at the raw price.
We're selling the meat at a cook price or the
smoke price, which you know, to give you an idea,
a pound of brisket, say you buy it for five

(08:30):
dollars prime, the best prime five dollars, but after you
spoke it you trim it, your yield is less than
half of the original weight. So there your price went
up to ten to eleven dollars a pound. And then
on top of that you had all the overhead. And
then your margins on a pound of brisket is maybe

(08:50):
two three four dollars if you're doing really well. So
so then to stay in business, we have to sell
meat by weight, which is how we buy it, right
and so and so that's been a challenge here in California,
trying to educate people say, what do you mean you're
you're selling brisket by the pound? Uh? And uh how
much you you have a pound? Or how much is

(09:12):
a pound? They want to see the weight, they want
to see the relationship of the people of the weight.

Speaker 5 (09:17):
And people could buy a quarter pound. They can, you know,
if you tell them, Mama, you want to spend that's
how much to cut you. So everything is cut made,
you know, fresh to the air, which is really nice.
And the selections walk out me. For someone who hasn't
been in the restaurant business, you really got some incredible products.
So let's talk about we have brisket. We have fatty briskets.

(09:37):
So we have two different types of briskets. You've got
jalapeno cheese sausage and you have a spicy hot link
and they're both made on premises there, which is very impressive.
We have the pork ribs. We have beef ribs. These
are like dinosaur beef ribs are huge. Again, you don't
see bee fribs very often or done right.

Speaker 4 (09:58):
Usually get beef ribs. Others too tough, too fatty, or
not done right.

Speaker 5 (10:03):
Yeah, So that's that. That pulled pork. They have let's see,
barbecue chicken wings. They have also they have chicken, you
have chicken quarters or the chicken quarters. You have pork belly,
and then you have brisket burnt ends, and then you
have the sweet one that you're telling me in the
car this sweet.

Speaker 4 (10:23):
I think it's a beef belly.

Speaker 5 (10:25):
Beef belly, Okay, that's right. So so that alone is incredible.
The selection and again it's all uh, you know, smoked
over white oak wood, so uh, which is a really
good way. It burns quickly and it's got a nice flavor.
So how'd you come up with this? I mean, was
this something you You've done a lot of investigation. I mean,

(10:45):
after you told your wife you're going to do this,
you're like you said, you're you're on a plane boom
going to Texas. So you put a lot of effort,
in a lot of education into this.

Speaker 8 (10:56):
So so initially, you know, my first passion is brilliant,
and I went to Brazil in Argentina uh to learn
the techniques and the cuts in those countries, which are phenomenal.
And so that's been my passion. And along with it,
it was barbecuing about you know, twenty years ago I
started you know, barbecuing and doing my own my own meat.
So but yeah, I was retired, you know, and I

(11:20):
had cashed out of real data you know for five
years and then uh, and then I was anxious to
do something. I felt like I needed to do something
and uh and I just couldn't do it for them
for the money. You know, you can't and especially a restaurant.
You're not gonna open some money because it's gonna it's
gonna burn you out in six months. So so then
I told my wife, well, what should I do, you know,

(11:42):
and she's like, well, you like to burn but Bud,
you you instantly take over the grill or you take
you know, the smoke meats that you make, and you
you don't charge for them.

Speaker 6 (11:52):
Uh.

Speaker 8 (11:53):
And that was like immediately, uh, I you know, I
contacted u Texakana Texakonda Barbecue textas. He's an Italian chef
that had worked at Franklins Barbecue and he teaches classes
and I told him, hey, man, I want to take
some classes with you to perfect my techniques. And so
I didn't go to Texas. He came to San Diego.
We uh, we spent a whole day. He was doing

(12:15):
a consultation, barbecue consulting, and so I spent a whole
day with him, and they said and then I told him, hey, man,
I want to go to Austin and take classes with
you over there. And then it occurred to me, I'm like, hey, well,
instead of taking classes, why don't you hook me up
with a restaurant that needs help and I will learn there,
you know, twenty four seven like all Barbicue in Arlington.

(12:38):
He's like, he's he needs you right now. I was like, great,
I'll buy over there. So within two weeks I was
in in uh in Arlington training with some of the
best fit masters in Texas. I mean, those guys are awesome.
I learned so much.

Speaker 5 (12:51):
Yeah, it's amazing. It's amazing, and you know out here
in the Empire or southern California. But he's an umpire.
Especially there's a few other ones that we grew up
with there, you know, like Creek that's a good bad
Lands is Okay, there's you know, there's quite a few
good ones, but there's also a lot of few bad
ones that it's just you know, barbecues kind of hard
to screw up. But they a lot of them manage

(13:13):
to do it. They's either real tough or real fatty
and no flavor anything. And one thing about yours, I
can honestly say your meats were really really good. Your
brisket was tender and juicy. The beef ribs would just
fell off the bone. Must yeah, five.

Speaker 4 (13:28):
Days so good because you know when you get the
beef ribs to fall off the bones. A lot of
times people boil it first, and you can tell they
weren't boiled first because they're full of flavor, and you
know it's just the bit the meat just kind of
shred off.

Speaker 5 (13:41):
It's beautiful and although bark, the bark is the coating.
It should be burnt a little bit, not burnt burnt,
bad flavor. But all the ingredients get caramelized into it,
into the meats, and your meats had that. And again
everything's cut to order, so when you order it, that's
when they cut all the meats.

Speaker 8 (14:00):
Well, they would hang me in Texas if I boil
my life. I mean, let me tell you and my
friends over there, you know, because I mean it's the
beautiful thing about Texas that Texas barbecue seeing overall, is
that they welcome you and they make you part of
the family instantly, and I really appreciated that. But but
when we said our goodbyees, they said, hey, man, don't

(14:20):
go to California and make it look bad that nothing
did ask me. And I said, man, I'm gonna honor
that and trust me because you learn the standards and
the high standards in Texas, and people have the palate
for distinguishing the different kinds of words. That was amazing
to me. And and and just the overall knowledge in Texas.

(14:41):
You know, in Central Texas for their barbecue, and I'm like, wow,
that's amazing. So I cannot cut corners here. You know,
people come to the restaurant, you's like, hey, where can
I buy the sausage, And I'm like, right here, because
I make it here. He said, I wouldn't have it
any other way. And that's what I was studying Texas too,
So all those little details matter. The wood, the equipment,

(15:03):
high quality meats, and not just playing brisket. I've done
through ten different brands of brisket, and I used the
very best of the best and that's it. And I
don't cut corners for that. That makes a huge difference.
On the product.

Speaker 5 (15:15):
I've been a food critic for what twenty nine years,
probably twenty eight twenty nine years, and you're one of
the few people that I by just watching you, You've
got so much passion. The last time I saw passion
like that was a chef, Gary Palm from the Missione
and he was a French trained cheft and you can
see the twinkle in his eye. And the other one

(15:35):
was Wolfgang Puck. I went to one of his cooking
demos and he, you know, that's a night time he
fed everybody, and the twinkle in his eyes too, the passion.
And that's one thing about you. It's all about passion
and that really really impressed us. And I want to
let you know I really appreciate that. That's that's probably
the most important thing, is passion, and you definitely have
it now.

Speaker 8 (15:55):
Well, thank you so much.

Speaker 5 (15:58):
I think it's fantastic. Say wish all owners had that,
but I think they maybe they had at one time,
but after a while they they don't care. Or who knows,
but Izz he's from Texas and Izzy knows barbecue very well.
She's all her life when she lived in Texas, they
eating barbecue. Let's hear it a little takes from her.

Speaker 4 (16:16):
I think the meats are cooked perfectly. The brisket are
exactly what the Texas barbecue brisket should be. It's tender,
it falls apart.

Speaker 11 (16:25):
It's not dry.

Speaker 4 (16:26):
As moist, it's so you know, literally melts in your mouth.
And the ribs are perfect bark, but it's tender inside still,
so it's not tough or anything. Beef ribs port as
the spare ribs, and your beef ribs are huge. They're
prime prime rib basically.

Speaker 5 (16:47):
And one enough to feed someone.

Speaker 4 (16:48):
Yeah, literally, And you can tell the sausage is homemade
because it just can tell. It has a different textusure.

Speaker 5 (16:56):
Dense, it's coarse, and yeah, it's very you.

Speaker 4 (16:59):
Can tell it's home because of the texture, and has
good flavor. I mean you get a spicy version, you
can get a normal, you know, regular version, so you
really get to have that pick, you know, a spicy
or a halapenno cheese one. I mean a really really
unique I really like it. I you know, from Texas,
there's different regions and everybody has different sauces, but I

(17:21):
prefer the more tangy sauce, like more a little bit
more vinegary molasses. Kind of this is a little sweeter,
but it's for the taste of Californians. I think it's
just regional. You know, you go Kentucky, same thing. The
sauce is a little bit sweeter. So it's just the
barbier because sauce a little sweeter, it has full of flavors.
I think it's it's lovely, but you know, just everybody

(17:43):
preferences difference when it comes to sauces.

Speaker 5 (17:44):
Now there's a it's a down restaurant or you can
take home, and they also do catering. But when you
get there, basically the menus on the board, menus on
the board in front, and you order by the you know,
by the pound, by the weight, and you order what
you want. Then you go down the line and after
get First of all, the service is fantastic. Everyone's very
friendly and they'll give you free samples. So if you're

(18:05):
gonna be like me, I'll go there and just have samples.
I'll be like Costco. Just kidding, just kidding. But the
other impressive thing was your size. I mean, you've got
green beans that are excellent, little meat in there. Yeah,
it's really two kinds of mac and cheese. You had
a regular mac and cheese, very cheesy. You also had
a halapenio mac and cheese, which I really liked, gotta
kick to it. You had a really good potato salad,

(18:26):
sweet yams. I love that beans, taxis beans. I liked it.
Has meat, and there really good garlic potatoes kind of roasted.

Speaker 4 (18:34):
They're like baked potatoes, but tender with a tint of garlic,
so it's not like, oh, in your face garlic, but
just enough you go, oh, there's garlic, but it's really lovely.
Compliments your meat really well because it doesn't overwhelm in flavor.

Speaker 5 (18:46):
Yeah, you had coleslaw, and you've got a mac salad
mac mac.

Speaker 4 (18:51):
And I normally don't like macaroni salad, but actually it's
really good. That's a good flavor.

Speaker 5 (18:57):
Kind of shockra I didn't expect to see it at
the restaurant like that. Then you have off of a
dessert banana pudding, which is really good. Is he never
doesn't like putty, but she ate that up real quick.

Speaker 4 (19:06):
Yeah, it was really good. Yeah, I'm not a pudding person.
I would be a first tell you if you say pudding,
I'm like, I don't take it. But it's actually tastes
very nice. It has a good fluffy texture. It's not watery,
you know, sometimes you see banana pulling. Sometimes it's a
little bit more liquidy.

Speaker 5 (19:22):
It's just in flavor.

Speaker 4 (19:24):
Yeah, and there's kind of bland. This one is fluffy.
It actually has a lot of texture, big chunks of
bananas in it. I think people would not be disappointed.

Speaker 5 (19:32):
I would high recommend it then. Yeah. The only the
only one that we had kind of a disagreement on
wire actually agreed upon that we didn't like as much
was a cool slot. Needed a little bit of something.
I don't know whether a little vinegar or I just
need a little more flavor. That's the only thing that
we thought. It was very fresh, nothing wrong.

Speaker 4 (19:46):
Oh yeah, it's really good. I mean it was nicely
thinly sliced, so it's like the fine slot purple yeah,
purple cabbage. So it's really ice. Texture wise, it might
need just a little bit more flavtab.

Speaker 5 (19:58):
I'm not sure. Yeah, maybe a litle vinegar with whatever.
But other than that, I really you've done a really
good job. Now, how long has the restaurant been open there?

Speaker 8 (20:07):
We opened last We opened last June mid pandemic. That
was the insanity on my side, but it took off
from day one, and uh, yeah, the the reception has
been so so good. I mean, people remember the mug
and they're coming from everywhere now, you know, Victorville and

(20:29):
twenty nine pounds pun Springs, Rivers like San Diego. Customer
tells me, you know, because I make beef ris daily
and they sell out daily and uh and then people
come just for the beefers and you're the only one
that has him, and uh and I thought, well, well,
there's this might be a place in San Diego that
sells him too, and and he's like, do you think

(20:50):
I will be driving three hours of San Diego to you?
Those other beefers were any good? And so and so. Yeah,
but yeah, the beefers are huge, and yeah a year
and about three months now and yeah, I'm hoping to
open in downtown Riverside in the coming months.

Speaker 5 (21:07):
I don't know when that was in the restaurant what
was called again, the wood Fire.

Speaker 8 (21:11):
Right, the wood Fire.

Speaker 4 (21:13):
Yeah, Yeah, we actually did a show there.

Speaker 5 (21:16):
Yeah, that was on the first one we put on TV.
That was one of is these first shows, I think
one of them. So now again. Spirit of Texas Barbecue
is located at one five let's see one five.

Speaker 4 (21:27):
Eight eight eighty.

Speaker 5 (21:30):
Yeah, one five eight eight West Highland Avenue in San Borndino.
Phone number is nine O nine four seven four nine
five nine four And again if you go on the website,
you can find it. With the website for it, it's
just Spirit of Texas Barbecue. Now, what are the plans
do you have? I know you're always listening to your
clients and everything, and you you travel around the country

(21:51):
looking for new things. Are there any other new products
that you're working on at your restaurant?

Speaker 8 (21:55):
So we seem brilling. It is my passion, you know.
I do pecanya and I do try to you know
now yeah, right, no, so right now I'm actually all
my way to a catering event and all they requested
was pekanya tried to and beef back ribs that I

(22:17):
grilled in Argentina style. So so so yeah, when I
have the time, I make it and we put it
on the vadis like a special of today and we
have this and we have had the Pekanya is incredible.
Try it, man, It's just you're gonna have to.

Speaker 5 (22:33):
Call us when you have it, you call us definitely
want to try. And now, in terms of catering, you
do full catering and you do you just drop the
food off or do you do you do you manage
or how do you handle that?

Speaker 8 (22:45):
We do we do both full takeout catering or we
do on site. One really important thing for people know
here in California, which is really uh, I'm still teaching
people this is the idea that we do sell out,
and we sell out in our case pretty often. So
so uh, when yes, come for lunch if you want

(23:10):
all the meat, or or towards the later in the afternoon,
the customers already know the tradition in Texas. They come
in and they go, what do you have left? Yeah,
but don't come in after three or four o'clock, like
it's happened right now. It's happening right now because we're
about to sell out. And and people were disappointed that
we're out of perris, we're out of ripped, we're out
of wings and uh, and we're like, but but why

(23:33):
don't you make more? And I was like, because it
needs to be fresh every single day. We don't keep
stuff overnight. So a good barbecue textas sells out daily
or or or near sellout, which is what we always want.
Near sellouts daily, so that's important. So if you want
to a variety of all the meat come for lunch.

Speaker 5 (23:54):
Right, what else is he?

Speaker 4 (23:57):
I was really impressed the sauces. You know, there's a
regular and a spicy sauce, and both of them are
really nice. The spicy wasn't too spicy. It just hasn't
looked really compliment The meat is not so spicy where
you cannot taste your food. So if you need a
little bit more spice, I'm sure they have hot sauce
on whatever you can ask for. But their sauces are

(24:18):
just very, very lovely, very and they really does you
can still taste the meat when you put it on.

Speaker 5 (24:23):
So also the sodas that you have.

Speaker 4 (24:27):
Yeah, they have craft sodas, which is really unique that
you have like a Shirley Temple. You have the traditional
root beer. You gotta have root beer with Texas barbecue.
And then there's the batch like Cola Diet Cola. And
then there's another one I think Alan took a picture
of and I can't remember exactly the name Nosberry that's it.

(24:52):
So I mean you really have a special blend, because
I've never seen those many those choices at other places ever.

Speaker 5 (25:00):
Ruperir Lemon lime, Notsbury. You've got to Shirley Tempo, you've
got to Dive cola, yeah, and you riger cola so yeah.

Speaker 4 (25:06):
I've never seen the Sherty temple. I've never seen that.

Speaker 8 (25:09):
So so the important thing about those sodas that I
felt is the Craft soda. There's may there may be
small badgers in San Diego, but it's real King Sugar.
So so in Texas at Hoteo, that's what he was offering.
It was a different brand, but he was real King Sugar.
And when I tried it, I'm like, this is the
way soda used to be and uh, and that's what

(25:32):
I'm offering. So craft soda with craft Barbieque goes well
for sure.

Speaker 5 (25:36):
Right And again the name of the restaurant, Spirit of
Texas Barbecue. It's one five eight eight West Tailand Avenue
in San Bernardino. They're open Wednesday through Sunday eleven to six.
They do catering. And again, you know, come later or
call and find out what they have or don't have
before you go. That way, you won't be disappointed, but
I highly recommend to come early and everything. And again

(25:58):
you're listening to a let's sign outcho right here on
ten fifty and one.

Speaker 4 (26:02):
Oh six point five Yeah FM and.

Speaker 5 (26:05):
The stations that we've known. Listen behind. We're talking to
a wonderful man who was really just really shocked at me.
He was very impressive on put that way. All the
way home, we're talking about you and the Santo Savilis
and just very very proud of you for what you've done.
And you know, it's really nice to see that the
passionate you have. It's not about the money. It's about

(26:26):
making the best product and turning people on to some good.

Speaker 11 (26:29):
Food and basically educating into educating.

Speaker 5 (26:33):
People what Texas, what Central Texas food is. And again
a lot of people don't do that. They just here
it is. If you like it, great, If not, that's it.
But you really want to.

Speaker 8 (26:41):
Educate people, Yeah, absolutely that. I think that it's just important.
And I mean, and believe it or not, it's putting
out a decent product. Is that that difficult? I mean, uh,
you know, caring for your customers is not difficult. Saying welcome, hi, goodbye,
thank you for coming it's not difficult. I'd have customers

(27:04):
in the old timer, senior citizen. They're like, this is
a service the way it used to be in the
nineteen fifties, and they're surprised by it and glad you know.
But yeah, so as good as the food may be,
the customer service has to be right on top as
well in a clean restaurant. So before we open, the
day before we open, I told my employees, I don't

(27:24):
sell barbecue. I sell an experience, a complete experience that
includes very good barbecue with good side, not just the meat,
and then impeccable customer service. We go out of our
way to please customers, and if we make a mistake,
the only thing that we ask is to be given
a chance to fix it. YELP is not gonna refund

(27:47):
your money. YELP is not gonna take food to your
house if we make a mistake. But I will. You know,
if we forgot something and you call us, guess what,
I'll be there twenty minutes. I'll be there a dead minutes.
That's what we do.

Speaker 5 (27:59):
Yeah, you take it very personally, and again, that's where
the passion is, and that's where the commitment is, and
that's where it's inside you. I mean, you just don't
learn it. That's part of you. And I just admire
you for that, and I I just wish you a
lot of luck. To one in the riverside when that
opens up, give us a call. I would love to
put you on the air with that one too. And
now your wife, we haven't met her, had the opportunity,

(28:20):
but she's not vegan or anything, is she. No, she
likes me, right, Okay, guys want to make sure.

Speaker 8 (28:28):
Yeah, we rarely get a customer that is be good
there as well.

Speaker 5 (28:32):
I'll tell you one thing that a lot of my
friends are vegan vegetarians. And I tried smoking tofu and
I cut it. I cut it up in tofu and
made a burger like a barbecue burger with some coastalon
and stuff, and it turned out really good. Smoked tofu
turned out really good. I got the firm one, so
it's got a little tough and everything. And is he

(28:53):
tried it and she really liked it too. So but
I've got a bunch of ideas. I'm very good with
other people's money. So I'll be called I'll be dropping by.
There's a couple of little.

Speaker 4 (29:00):
Suggestions he's catering to the meat eaters.

Speaker 5 (29:03):
Yeah, but uh, I just you. I want to I
want to see you survive and and just kill everybody.
And that's you know, the bad restaurants. I just I
don't you know, I don't admire people who just put
who just there for business and count the money. And
that's it, you know, and people like you is what
the restaurant business should be like.

Speaker 4 (29:20):
Well, and a lot of owners were like, okay, well
we're selling barbecues, so we just stabbed some slides up there,
you know, like the sides weren't like a like afterthought.
But your sides are all very very good, and you know,
really high quality. And I really think you know, it's
a it's a full package.

Speaker 5 (29:38):
Right, So Los Santo's I know you're on your way
to La so I'll let you go. But uh again,
the name of the restaurant is called Spirit of Texas
and it's one five eight eight West Highland Avenue and
San Bernardino. It's the old side of the Mug, so
for those of you that remember the Mug, that's where
it is. They also have two dining rooms there and
it's a great place to have a party or around

(29:58):
Christmas time if you want to do your employ and.

Speaker 4 (30:00):
Everything, I can call my accommodate ten fifteen people on
a bench. You know, if you don't want to take
your family there, have a little celebration or whatever. And
the facility is really clean, so you know, known for
the germ phobic me, but you know, even the bottles
are very clean. So I was very impressed. And the
phone number is nine zero nine four seven four nine
five ninety four is nine zero nine four seven four

(30:23):
nine five nine four And.

Speaker 5 (30:24):
Again they're open Wednesday through Sunday eleven to six, and Santos.
I really appreciate your time. I know this is a
very last minute thing for you, but I'll definitely be
in contact with you. Anything you can do to help
you let us know.

Speaker 8 (30:35):
Oh, thank you for having me. I appreciate it that
I have so much fun with you guys right now.

Speaker 5 (30:41):
We were looking at the food right now too. It's
right behind us, so yeah, I know. Wait, so anyway,
thank you so much. Have a good safe trip and
we'll be called. I'll be calling you next week some time.
Maybe we can meet again.

Speaker 8 (30:51):
Call me and I will set up for Pekanya. I
tried it forward.

Speaker 5 (30:55):
That sounds good.

Speaker 11 (30:56):
You take care of my friend, great, thank you, take
care bye?

Speaker 8 (30:58):
You.

Speaker 5 (31:00):
Oh what a nice man.

Speaker 4 (31:02):
Oh, I know, and I love this passion. I mean
his eyes just light up when you're talking to him.

Speaker 5 (31:07):
It's really you can hear it, but it's really true.

Speaker 11 (31:10):
I know.

Speaker 4 (31:11):
And it's just I think that's what makes it such
a you know, pleasant experience too, because sometimes you get
to the barbecue place sell by the Pine, and I've
been to the ones in Texas a lot of time,
it's like, okay, it's just like moving down the line,
moving down the line. But actually they didn't rush you,
and they were very pleasant even with people are working
there have a smile on their face, and you know,

(31:31):
customer service. It is, you know, part of the dining experience,
you know, dining out, that's what you want, not any
good food, but good you know, nice customers.

Speaker 5 (31:40):
Those of those who live in Texas they know how
to eat. These people, I mean there's so many restaurants
it's not even funny, and they know how to eat.
We've been I've been in Texas maybe ten times now,
and it's like, oh my god. Everywhere, whether it's Houston
or Dallas or for Worth or San Antonio. They can
eat so okay, well, the way to listen to a
couple of sponsors real quick. And then there's another restaurant

(32:00):
that we ate that we ate. The first one was
the barbecue restaurant that we went to.

Speaker 4 (32:04):
This one a normal, no normal, less done out style.
That's what we do.

Speaker 5 (32:11):
Givers for givers. So I want to let you know
about an unpleasant subject is if you're going through a divorce,
have a family problem, anything to do with you know, separations,
kids and all that good stuff. Family law. There's a
law firm that's here in Redlands that came highly recommended
to me and I really really have a lot of
respect for them too. And it's called Bowler and Bowler.

(32:34):
That's bow L e R. And Bowler. It's Toby and
Sean Bohler, father and son. They've been in business for
over fifty years. I believe forty nine is like that.
And what's nice about them is they sit down and
they take your time to listen to you, and they
really care about your your plight, what you're going through,
and very empathetic and they're there for you. They're you know,

(32:55):
these guys are recommended to me by two women who
didn't know each other who both lost their husbands, used
them Bowler and Bowler and one. Now that's a compliment.
If the referrals came from two people who who lost.

Speaker 4 (33:10):
Lost they're their opposing attorneys. But they love that. They
were so ethical and they did, you know, what they're
supposed to for their client, right. But yet it wasn't
like they were trying to be you know, sneaky or
you know.

Speaker 5 (33:26):
They work with you know, things are delayed a little bit,
and they work with you. That's the bottom line. Their
staff are very friendly and very professional. They says they'll
call you back. Guess what they call you back? So
I mean you can't get any better. Again, it's called
Bowler and Bowler and the website is Bowler and Bowler
bow L e R and Bowler dot com. And they're

(33:47):
in on Center Office, Center Street in Redlands. But you'll
find them very very nice. And again if you have
anything to do with you know, partner, you know, I'm
trying to think now what they do a little bit
everything you do with family.

Speaker 4 (34:01):
Same sex marriage, you know. Yeah, So their phone number
actually the location is six one five Brookside Avenue six
one five Brookside Avenue Center, yep on in Redlands and
if you need to reach them, look them up on
Bowler and Bowler so bo w L E R and
A and D Bowler bow l e R dot com.

Speaker 5 (34:24):
Sounds good, okay. Now, another part that's not as fun
as talking food is if you get into a car
accident or if something happens to your car and you
need repair, you need you know, body paint. Now that
you could be taken for a lot. I've been screwed
many times by different companies. But this is one company
that they have four locations and I know the owner personally,

(34:45):
and he takes his soul personally. He really cares about
you and he cares about the quality of his work.
And it's called All Magic Body and Paint. And they're
in Anarkyl, they're in Fontana, they're in Riverside and then
Marino Valley and very very professional. It's all paint. Go

(35:07):
look at the website.

Speaker 11 (35:08):
Don't have all right, I.

Speaker 5 (35:11):
Think it's all Paint dot com. I believe anyway there
it's full service. Even if you're not an accident, but
your but your your car needs repairs or stuff like that.
They do that too, and any kind of paint jobs
and stuff. They're very ethical. They don't try to oversell you.
If you don't need something, they'll tell you, hey, you
really don't need it, and is he pointing to it
when you give it.

Speaker 4 (35:31):
It's all Magic Auto dot com. Is W W W
A L L M A G I C A U
T O dot.

Speaker 5 (35:41):
Com All Magic Auto dot com. Cool. And again if
I'm you know, mentioned Alan Borgan sent you there and
I don't know what they'll do, but they'll do something nice.
But they're all very friendly. That's what I like about them. No.
Other good things too is if you need a loaner car,
they arrange it for you and they give it to
at the dealer so you know at the location there,
so you don't have to go to ten different places

(36:01):
to get one. That you can do everything right there
there so and they'll help you out as much as
they can, even if for deductibles if you really can't
pay it, they may even help you out with that.
So they're really there for you. And I can't say
enough about them. So it's all Magic Auto and Paint
and you'll find them all Magic Auto and Paint autos dot.

Speaker 4 (36:20):
Com Allmagic Auto dot com perfect.

Speaker 5 (36:23):
So okay, and then another real Quick sponsor. And then
we got a great another burger and fries place that
you can go crazy over. It's called Raise Shanghai Bistro.
Now this is on the Gonya in Redlands, right near DMV,
and they have probably the bit They do have actually
the best Chinese food I've had. What's nice about that

(36:44):
is there at the end of the fire for sure,
and everything's made fresh. The owners is the main cook there.
And what's nice is it's consistent and they have everything
that you want, whether it's traditional or even non traditional stuff.
That's if you want a little more funky I call
it funk here type food, more authentic food, then they
have that too. It's not your ordinary place, but they.

Speaker 4 (37:06):
Gets their no frills typical Chinese restaurant, but they do
offer very authentic, very good fresh ingredients and cook to
order so you know it's not been sitting there under
some heat lamp. When you order it. That's when they
cook it so and they make their own first, their
own dumplings, they make their own goizas. And their address

(37:27):
is one seven one one West Lagonia Avenue, Sweet one
zero one, Redlands once again one seven one one West
Lagonia Avenue. It's Sweet one oh one, and you want
to order contact them as nine zero nine three three
five six seven seven zero. Once again It's nine zero
nine three three five six seven seven zero And their

(37:50):
website is Ray r Ui S Shanghai s h A
n g h A I Bistro b I t ro
o dot net. Good Stuff Raised Shanghai Bistro dot net.

Speaker 5 (38:05):
Good good good, Okay, speaking of good, this is another
restaurant that I never heard of. And after we had
the barbecue at the Spirit of Texas Barbecue, we jaunted
down another maybe two miles away, a mile and a
half away, and this is a simple takeout pretty much
takeout only restaurant. And it's located in a seventy six

(38:28):
gas station on the side and it's called Smacked sma
Cked Burger Chack. It's located at seven nine to nine
West Baseline Street in San Bornandino and it's right off
the freeway, so you really can't miss it. And the
number is nine O nine four or five three oh
five oh one. They're open every day from eleven to

(38:50):
nine or they're closed on Monday. That's it. But we
ordered two items here and it's kind of fun because
we tried eating it driving here. They're kind of it
took a little longer.

Speaker 11 (39:01):
To me, it was.

Speaker 4 (39:02):
Really challenging because number one, it was made to order
so fresh. If you're in a hurry, I would say
call it in first so they can go pick it up.
If you are not, I would you know, if you
want wait for your food and order on the spot.
Don't be in a hurry because you know the owners
cooking your food right there, made to order, hot and

(39:22):
ready to go go when you get it. So and
the portions are huge, like huge, bigger than me, and
to me, it's like a Texasise burger Texasise fries.

Speaker 5 (39:35):
And you know, something's been about forty five minutes since
we got it here, and I'm even then kind of
nibbling on and doing our first interview, and that's really
really good.

Speaker 4 (39:44):
It's still good. I mean it's still good sitting here,
and usually fries or burger has been sitting it's not
so good because it gets soggy and it it dries out.
And actually I just took a bite of the burger
and it's amazing. Even the bun is still nice and fluffy.

Speaker 5 (40:01):
Christy too. It's nice as they have a lot of
add on so if you want pineapple or a fried
egg or different aolis, if you want you know, sour cream, guacamole,
chili peppers, hot sauce, fresh cut fries, chili fries, fri doles.
They have rather chili cheese friedles. You say, you get
that's a little bit extra. But the order they have

(40:22):
about hmm, i'd say about ten different burgers, different ones.

Speaker 4 (40:27):
Plus you can put you on to us of course, right.

Speaker 5 (40:29):
And the one we had was called the Smack a
Lossus Burger. It was twelve dollars and it consists of
an eight ounce all beef patty, beef patty with cheese, bacon,
a ton of pastrami really good pastrami too, really yeah,
chili lettuce, tomato, tomato pickle, and onions. And wow, first

(40:51):
of all, it's hard to eat.

Speaker 4 (40:53):
It's on a brioche brun. People, it's not a regular
hamburger bun. It's nice and fluffy. I mean, like I said,
it's been sitting there for thirty thirty minutes, still fluffy,
not soggy.

Speaker 5 (41:03):
It's amazing but it really it tastes good. And again
it's really a treat. I mean it's very filling, and
I think three dollars let's see you here.

Speaker 4 (41:11):
And the prices have changed just because he has to
adjust for inflation, and you know, their their prices on
the menu might be a little bit different than what's
being charged because he said whenever he gets the stuff,
it costs a little bit more and then you know.

Speaker 5 (41:25):
More, Yeah, but for like three dollars more. I think
it's three to fifty more. You get a soft drink
and then you can get to pick with fries on
it too. And the fries are real fresh cut fries.
I mean he cuts them right there.

Speaker 4 (41:35):
Yeah, real fries, skins and all. Yeah, it's amazing. He
literally fries it fresh when you order it, and it
hadn't been sitting there crusting or getting all old and soggy.
And you know, oh my gosh, we had the chili, right.
I think it's a Philly cheese right yeah.

Speaker 5 (41:55):
Chili freeze fries, Chili cheese fries.

Speaker 4 (41:57):
Yep, it's it's called I think it lost it, okay,
just called it smacked Philly Cheese steak fries and has chicken,
no steak, you can pick one of the two. Oh,
I think he did away with chicken. Sorry, it's a
Philly cheese steak, sweet peppers, provolone cheese. And he topped
it with a sauce. I think it's Aoli sauce. And

(42:21):
this thing is.

Speaker 5 (42:22):
Colossal sauces and a lot of cheese.

Speaker 4 (42:26):
Yeah, and it's amazing. And the meat is lean. I
mean he's not fatty whatsoever. It's chopped up just right.
And I've been to Philly and then this this is
amazing flavors white on even the you know the like
I said, the potatoes are fried fresh. So it's so good.

Speaker 5 (42:44):
He's a really nice guy, a young guy, just really passionate.
Very I mean, we were just lucky to say we
hit two passionate people. You really care. His customers are
lined up, you know. It did take a little while
to get the food out, so.

Speaker 4 (42:55):
He has regulars. They say, hey, that's what I usually get,
and they came and pick it up.

Speaker 5 (43:00):
It's a one man operation right now. You know, sometimes
its hard to find staff and everything. But like I said,
it's just completely takeout only. But you won't be won't
be disappointed at all.

Speaker 4 (43:11):
Really, I can't just bring your patients and your appetite both.

Speaker 5 (43:14):
Definitely, definitely, so.

Speaker 4 (43:15):
It's worth really worth the wait. I mean, his food
is really worth the way.

Speaker 5 (43:20):
And they're open until nine tonight. So it's called Smacked
s m a c K E D Burger Shack s
H A c K. It's in the seventy six gas station.

Speaker 4 (43:30):
It's it's on the side of the seven six gas station.

Speaker 5 (43:33):
Seven nine to nine West Baseline in San Bernandino. And
the phone number is nine O nine four five three
zero five four.

Speaker 4 (43:42):
To one zero one.

Speaker 5 (43:44):
What I say four zero one about that?

Speaker 4 (43:46):
So nine O nine four five three zero five zero
one once again nine O nine four five three zero
five zero one.

Speaker 5 (43:55):
Anyway, so two really good restaurants here, and it's nice
when you get surprised with some like this.

Speaker 4 (44:00):
I wasn't expecting anything, really, I wasn't expecting wow, or
there was no expectation walking in.

Speaker 5 (44:06):
So when you walk in there, it's a little bit cluttered,
it's nothing fancy, no table, very very simple.

Speaker 4 (44:13):
I mean, you know, it's to the point, good food,
that's it.

Speaker 5 (44:16):
You're paying for the food, nothing else.

Speaker 4 (44:17):
Yeah, exactly, And you know he was really nice. You know,
so I think, you know, you'd be pleasantly surprised to
go visit him.

Speaker 5 (44:24):
Yeah, my passion. So and then another restaurant wants to
talk about. We went to Jamava, which is salmon Will,
the old salmon Will, and we went to their uh
buffet I think it's called Serano Buffet and.

Speaker 4 (44:39):
It's all you can eat buffet.

Speaker 5 (44:40):
And it's like forty nine forty nine dollars like that
they raise the price and first of all, it's a
nice in size, very clean inside. They have a lot
of different stations. They have a whole Asian section, they
have a Hispanic Mexican section, they have Italian section, they
have a carving station, and lots of salads and tons

(45:02):
and tons of desserts.

Speaker 4 (45:04):
Of course, we went one night that is not a
special night. So I remember there are certain nights that
I think they do, like lobster and not whatever.

Speaker 5 (45:11):
Friday, Saturday and Sunday, I believe is when they have
lobster and it's a little bit more.

Speaker 4 (45:15):
Yeah, you have to look it up on their website
to look for Yamava. It's a Serrano buffet. You do
have to make in reservation before you go because they
cannot just take you as you go in, so that's
something you know, you'd make sure you have the plan
had yeah.

Speaker 5 (45:31):
Make a resilition. They text you and say, okayre you
ready make your way onto the restaurant. So staff are
very nice to certain the waiters and servers and servers
are very nice. I really like them. Not everything was
up to my part. I mean, some of it was
just you know, it's made for the masses, so it
is what it is. But it wasn't like Golden Corral,

(45:53):
which I think is horrendous. They have some good quality
of food there, just some of the stuff like some
of the Chinese, you know, stuff orange chicken and stuff
with you know, when it sits there for a while.
Nothing like it's freshly made. But there's just a few
things that were missing, I think. But it was crowded
and a lot of people liked it, so I thought
that's a good thing. And we have a coupon. We're

(46:16):
gonna be going actually buy one going free.

Speaker 4 (46:18):
We try it the Labster night, so we can actually
tell you what that is about. But that I overall,
it's what you expected. All you can eat buffet. That's
what I have to say. Because you know, if you
have an expectation of a steakhouse or you know, this
high end restaurant and then you go all you can

(46:39):
eat buffet, that's unrealistic expectation. So it's a it's a
wrong way of comparing it.

Speaker 5 (46:45):
But they have quite a few restaurants there, and the
Pines is a great, very good steakhouse. I've eaten there.
The Cafe Cafe was excellent. We went there. We heard
some people saying, but it was really good. So we're
gonna have them on and we want to talk about
their other restaurants. The other place is Morongol. We went
there and we actually were.

Speaker 4 (47:06):
Totally pleasantly surprised.

Speaker 5 (47:08):
Yeah, both casinos are really both, you know, very very
nice places. There is a very unique experience. It's like
five or six different kind of different restaurants in there,
but you go to each one of them. It's called
the Marketplace and you basically it's like a buffet, but
they making individual stuff for you.

Speaker 4 (47:26):
Yeah, so the Marketplace was once again is uh, you
have to have reservation before you go in, so it's
not something you can show up and just expect to
be taken in. That's something you have to plan ahead. Unfortunately,
this kind of wing it kind of day didn't have
happened to reserve. So we actually went to their cafe

(47:48):
mm hm. And actually that was pleasantly surprised.

Speaker 5 (47:53):
Wood fired pizzas, very good we had. And then we
had you had a actually.

Speaker 4 (47:58):
It's called Good Times Cafe.

Speaker 5 (48:01):
You had fahitas and boys, it comes flaming too, a smelling.

Speaker 4 (48:05):
Oh, it's amazing. And the corn tortillas are not like
the store boughts stacco corn tortillas. It's you can tell
it's freshly mate, uh that you know, it's nice. It's
a firmer texture when you get fresh corn to tillas
and that you know, good guacamole.

Speaker 5 (48:23):
The bell peppers and onions and grilled.

Speaker 4 (48:26):
Grilled and caramelized.

Speaker 5 (48:27):
The pot they put it on there, it's it's you know,
they stick it in the in the oven. They get
really really hot, so it comes to.

Speaker 4 (48:33):
You just sizzling through the restaurant smell.

Speaker 5 (48:37):
Oh my god, very tender meat. It was like twenty
fight hours something like that, but well worth it.

Speaker 4 (48:41):
Oh, two people got plenty of food can eat off
one item entree. I mean we both ordered our own
just so we can test it out and mine was huge.
I mean I can barely you can get like a
couple of pieces, and I ate like three tacos and
I was done.

Speaker 5 (48:57):
The pizzas were decent too. I was really surprised with
that too.

Speaker 4 (49:00):
Yeah, because we weren't expecting anything, because sometimes when you
go to some cafe you're like, you don't know cafe food.
But I was pleasantly surprised.

Speaker 5 (49:08):
Right, very nice servers and yeah.

Speaker 4 (49:11):
Yeah, so so highly recommend dropping in and try that
one without an actually reservation called Good Times Cafe.

Speaker 5 (49:19):
Yeah. We One of the problems with Izzy and I
is like, what do you want to eat? I don't
know what do you want to eat? I don't know
what do you want to And it's like.

Speaker 4 (49:25):
And what Yeah, what I really like to eat and
what Alan thinks is good. Sometimes it's two different things.

Speaker 5 (49:32):
So you know, so sometimes I'll pull over and I'll
have eusy grades on the lawn there have simple simple
and it really bepaends. I really I'm very easy, I
really am. And I just like good food. I think
that's a lot of people wat you ask me what's
my favorite? My favorite is just good food. I mean
I like flavors and why eat something if it has
no flavor? And that's that's how I judge.

Speaker 4 (49:55):
It's full of flavor today, definitely, And both restaurants are amazing.
One you can sit down the both casual, and the
other ones a takeout. But I'm pleasantly still very surprised
how good it is so right now, if you.

Speaker 5 (50:09):
Want to get ahold of us, I'm on Facebook and
Instagram and this Alan.

Speaker 4 (50:14):
Borgan, Alan dot Borg.

Speaker 5 (50:17):
On Instagram and Facebook, or Alan Borgan or let's sign out.

Speaker 4 (50:20):
Show or let's sign out, Yeah, any of those.

Speaker 5 (50:23):
So I've got like three different ones. But uh, you know,
if you have any suggestions, if you want to get
a hold of me personally, you can just go to
mister m r Foody f O O D I E
the number one at outlook dot com. So it's mister
m r Foody one at outlook dot com. And if
you want to get a hold of Isy, her email.

Speaker 4 (50:45):
Is MS dot FOODI met out Miss Foody at Outlook
dot com. So ms dot Foody f O d I
E at outlook dot com. And if you have, you know,
suggestion to places for us to go try or you
know there's a new restaurant. You're curious what it's like. Hey,

(51:06):
maybe send us over there. We can we can go
try it out.

Speaker 5 (51:09):
Especially new ones. And I'm looking. I googled, you know,
new restaurants and Fontana and new restaurants, and I thought Samborndino,
and I was like, whoa, there's quite a few new
ones out here.

Speaker 4 (51:19):
So we're going to start exploring some more local, new,
newer restaurants that we haven't heard of. I haven't tasted,
So stay tuned.

Speaker 5 (51:28):
Now. The one issue I'm going to put on my
on Facebook Dutch Brothers Coffee. I don't understand. They're opening
one up in sanm Bordino by the way on Hospitalia Lane.

Speaker 4 (51:38):
It's a new fane dangle thing.

Speaker 5 (51:40):
I mean the one in New Kaipa. It's every day
we walked. Every time we try it by there.

Speaker 11 (51:44):
It's packed well.

Speaker 4 (51:46):
Because Dutch Brothers is such a new concept in California,
people have never heard of the coffee. I've seen them
twenty twenty something years ago in Oregon, Washington State and
Oregon that's where they're at. That's where they started. And
you know that was was no Starbucks. Dutch Brothers was
their chain. So you know, it's just a different it's

(52:09):
a new new idea new type of establishment. So people
wanted to try it, you.

Speaker 5 (52:16):
Know, right, Yah, we went to it once. So I
went to it once in Bakersfield, and you know, it's true.
I guess they have a server that comes out to
the cars, so.

Speaker 4 (52:27):
We're like in and out when they busy. They come
out to your car take your order so that when
you drive out the window, you can actually get your drink.
So I mean, really, customer service is amazing, very nice,
very good customer service. They do have two lines when
you get into lower lines, but personally, if the line's
that long, I don't like to send lines if I

(52:48):
don't have especially for coffee, because if I need coffee
means I need it right now, not like three, you know,
twenty minutes later. So but I you know, their coffee
is a coffee, so you know, that's how I feel.

Speaker 5 (53:01):
But yeah, So anyway, there's a lot of eating to
be done over the next week, and I've got a
high school reunion next week and then I also we'll
be going to Vegas and we're gonna do a host
show on this It's called Palace Station in Vegas.

Speaker 4 (53:15):
And dine out at all the restaurants, so stay tuned.
We got lots of food to talk about.

Speaker 5 (53:22):
We've been there once. I was there and we eat
something there.

Speaker 4 (53:24):
We loved it, and we ate a the cafe once again.

Speaker 5 (53:27):
Simple cafe, but it's excellent food.

Speaker 4 (53:29):
Yeah.

Speaker 5 (53:30):
And then the one I really want. It's called the
Oyster Bar.

Speaker 4 (53:33):
There's a line at three or two am in the
one twenty four seven, twenty four seven, there's a line.
The line is an hour long, I think at minimum.

Speaker 5 (53:41):
And the food it's all seafood. It's cooked in.

Speaker 4 (53:43):
Front of you fresh, yep. Right for me, it's like
a bar.

Speaker 5 (53:45):
Yeah, So I can't wait. We're gonna be going there,
so it should be fun. But again, we're listening to
you know, you're listening to Let's Sign Now show. We're
on every Saturday from four to five right here on
a AM ten fifty one of six point five FM.
And there are stations that leave no listening behind. And uh,
we're all about food and travel and just a good life,
just having fun. And you know, we have enough stress

(54:06):
in our lives, so hopefully we can you know, especially
when I screw up, you can make fun of me.
That I'm all for it to bring it on.

Speaker 4 (54:13):
I was just me and Joe is just waiting for
you to go. What he's gonna say now at the station.

Speaker 5 (54:20):
Joe, by the way, he's vegan, so uh, he's probably
dying here looking at.

Speaker 4 (54:25):
You walk by, looked at us and his head. Oh
my goodness there.

Speaker 5 (54:33):
So I really appreciate you listening to us, and uh.
Until next Saturday from four to five, it's food critic
Allan Borg and Betsy Happy Eating Everybody Happy Travels.

Speaker 8 (54:46):
A journey of a thousand words begins here. Casey a A.

Speaker 1 (54:51):
You're listening to k C A A your good neighbor
along the way.

Speaker 9 (54:56):
Hi, this is Pastor Adrian McClellan with Jesus is the
Way ministries? Are you now ready to understand the Word
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Tune in on Sundays at one pm for the truth.
You will be very grateful that you did see you there.

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NBC News on CACAA Lomolada sponsored by Teamsters Local nineteen
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Speaker 2 (57:45):
Org, NBC News Radio. I'm Rob Bartier. Erica Kirk says
Charlie Kirk dedicated his life to doing God's will. Speaking
at her husband's memorial in Arizona, Kirk said after he
was assassinated, there were no riots or revolution, but there

(58:07):
was revival. Kirk spoke about the day her husband died.
I saw the.

Speaker 5 (58:12):
Wound that ended his life.

Speaker 3 (58:15):
I felt everything you would expect to feel.

Speaker 5 (58:19):
I felt shock, I felt poor.

Speaker 2 (58:23):
Kirk said she was told Charlie did not suffer, and
when she last saw him, he had a half smile
on his face. The thirty one year old conservative activist
was shot and killed earlier this month while speaking at
a rally in Utah. Authority say the gun used to
kill Kirk maybe a decades old, untraceable rifle. Prosecutors identified
the gun as a Mouser Model ninety eight bolt action rifle,

(58:46):
a type originally manufactured in Germany for military use during
both World Wars. The rifle may predate US laws and
acted in nineteen sixty eight following the assassination of President
John F. Kennedy, which required firearms to carry Syria numbers
or other identifying marks. Authority said the firearm belonged to
the grandfather of Tyler Robinson, the twenty two year old

(59:07):
Utah man accused of assassinating Kirk. Borders Our Tom Homan
is denying allegations of bribery. Details from Lisa.

Speaker 3 (59:14):
Carton MSNBC reported Saturday that Homan accepted fifty thousand dollars
in cash last year from undercover FBI agents posing as
business people after he indicated that he could help them
get government contracts. Sources told the network the case was
closed after Trump won the election. In an interview on
News Nation Saturday, Homan denied the reports. I'm Lisa Carton.

Speaker 2 (59:37):
The latest college football Coaches poll has been released. Ohio State,
Penn State, Georgia, LSU, and Oregon are once again the
top five teams in the nation. Rob Martyr, NBC News radiops.

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Hey you yeah, you do? You know where you are? Well,
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M HM