KCAA: Let's Dine Out with Allan Borgen (Mon, 29 Sep, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 29 Sep, 2025

Episode Transcript

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

Speaker 2 (00:09):
The following program on Casey A is pre recorded say
our favorite diet, just take your own man at stake,
Bride both Litter, stay, wonderful.

Speaker 3 (00:36):
Coaches, Solundie, who Welcome to another delicious edition of the

(00:59):
Let's Dine Out Show.

Speaker 4 (01:00):
Critic Allen Borg in here and and.

Speaker 2 (01:04):
Okay, we just got in here, so we're a little
scrambling here with we have actually two restaurants that we
went to today and sam Borandino so really hidden on
gym's really and uh, anyway, how are you doing this?
Tired tired of eating?

Speaker 4 (01:18):
Well, I'm a little tangled up in wires right now.

Speaker 2 (01:21):
And I know you're stress. Goes. You got a little
bit of stain on your shirt? Is he like being
stained those shirts?

Speaker 4 (01:29):
I'm used to it, but as he's laughing at me.

Speaker 2 (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 K.

(01:57):
See my mouth, 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, so we Actually

(02:21):
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 a disorganized day.
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 not your typical restaurants.

(02:44):
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 (02:50):
Owners on yeah, and the burger place is mate to order,
so you know, just expect a little bit of wait,
but I think it's well worth it.

Speaker 2 (03:00):
Yeah, but uh 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

(03:20):
Texas Barbecue. An incredible uh, really interesting gentleman. I was
really glad that we're 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

(03:41):
a restaurant that's it's the old site of the Mug
restaurant 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 I know you're interested the whole idea of

(04:02):
his Central Texas barbecue. But you've never really this is
the first time into the restaurant business. And let's talk
about yourself a little bit. How you got into it
in Why Texas?

Speaker 5 (04:14):
Well, I can barely, very barely hear you. So that's
why I you. I don't know how we can fix
that right now?

Speaker 2 (04:20):
Okay, Joe, he's having here.

Speaker 5 (04:25):
I hear you.

Speaker 2 (04:26):
Okay, Okay, yeah, try turning intulf a little bit. Let's see. Okay,
try talking a little bit, talk a little bit so
I don't Oh yeah, okay, I'll tell you what, Santos.
We're going to talk about your restaurant now, and we're

(04:47):
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.

Speaker 6 (04:57):
Bornantino, my Central Texas.

Speaker 2 (04:59):
Yeah, how'd you get into that?

Speaker 5 (05:01):
Okay? So there is a severe shortage of decent barbeca
in California. So we're not known for having h decent barbecue, right.
We have the we changed like little seedles, the famous
age and all those, but out of Central Texas, cal
barbie in California is not It's not so common, so
uh so definitely. I mean I I started spoking with

(05:24):
twenty years ago after getting uh. I used to live
in Englewood, and you know, barbecause at the time, man,
you know what time I got sick and I'm like,
wait a second, how typically is to make decent uh
spare riffs? And I started making my own. At the end,
it's just about recognizing that Central Texas has to me

(05:44):
the best barbeque in the country when it comes to
the standards overall. And and so h give me one
thank there there.

Speaker 4 (06:01):
While we're waiting, I'm gonna mention where the restaurant is
is gone on fifteen eighty eight. The Spirit Texas Restaurant
is Lookay in fifteen eighty eight West Highland Avenue and
San Berdino. The phone number is nine zero nine four

(06:23):
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 nine four.

Speaker 2 (06:36):
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. A you there, okay, yeah, we can.

Speaker 5 (06:48):
Hear you now, Yeah, you know what, Now I can
finally hear you.

Speaker 2 (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 restaurant. 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 back

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

Speaker 5 (07:26):
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, sadly,
historically here in California, you know, people have been buying

(07:46):
like third rate meat, you know, Select 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 to meat and to side 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

(08:29):
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. 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 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

(09:10):
have a pound or how much is a pound? They
want to see the weight. They want to see the
relationship of the people of the weight.

Speaker 2 (09:17):
And people could buy a quarter pounds. They can you know,
if you tell them 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
selection is 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 you
don't see bee fribs very often.

Speaker 6 (09:56):
Or done right.

Speaker 4 (09:57):
Usually get beef ribs. Others too tough, too fatty, or
not done right.

Speaker 2 (10:02):
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 that they chitchen quarters. You have
pork belly, and then you have brisket burnt ends, and
then you have this sweet one that you're telling me
in the car, this sweet.

Speaker 4 (10:22):
I think it's a beef belly.

Speaker 2 (10:24):
Oh, 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.

(10:44):
I mean, 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 5 (10:56):
So so initially, you know, my first passion is grilly,
and I went to Brazil in Argentina, uh to 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,

(11:19):
and I had cashed out a 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

(11:40):
I do? You know, and she's like, well, you like
to barn, 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 7 (11:52):
Uh.

Speaker 5 (11:52):
And that was like immediately, uh, I, you know, I
contacted a Texakonda Texakonda Barbecue text As. He's 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

(12:14):
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,
we instead of taking classes, why don't you hook me
up with a restaurant that needs help and I'll learn there,
you know, twenty four seven, like Barbicue in Arlington. He's like,

(12:38):
he's he needs you right now. I'm like, great, I'll
fly 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 2 (12:50):
Yeah, it's amazing. It's amazing. And you know, out here
in the empire right southern California, but he's an at
empire especially. There's a few other ones that we grew
up with there, you know, like Mill Creek, it'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

(13:11):
them manage 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.

Speaker 4 (13:26):
You must five 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 6 (13:41):
It's beautiful.

Speaker 2 (13:42):
And although bark, the bark is the coating. It should
be burnt a little bit, not burnt burnt in 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 5 (13:59):
Well, they hang me in Texas if I boil my life,
my niece, let me tell you and my friends over there,
you know, because I mean, it's the beautiful thing about
Texas that Texas barbecue seen 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 goodbyes, they said, hey, man, don't go to California

(14:20):
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. You know,

(14:41):
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 restaurants, you say, 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 how I was studying Texas too.
So also little details matter, the wood, the equipment, high

(15:03):
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 2 (15:14):
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 chef, and you can
see the twinkle in his eye. And the other one

(15:34):
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 5 (15:55):
Well, thank you so much.

Speaker 2 (15:57):
I think it's it's fantastic. I wish all owners had that,
but I think they maybe they had it 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. It's not dry as moist, it's so
you know, literally melts in your mouth.

Speaker 6 (16:31):
And the ribs are perfect bark.

Speaker 4 (16:34):
But it's tender inside still, so it's not tough or anything.
Beef ribs port as the spare ribs, and your beef ribs.

Speaker 6 (16:42):
Are huge, the prime prime rib basically and on to
feed someone.

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

Speaker 6 (16:54):
It has a different textastnse.

Speaker 2 (16:56):
It's coarse, and yeah, it's very you can.

Speaker 4 (16:58):
Tell it's homemade because the texture and has good flavor.
I mean, 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 halapino 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 prefer the more tangy sauce,

(17:22):
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 Barbiecae sauce a little sweeter. It
has full of flavors. I think it's it's lovely, but
you know, just everybody preferences difference when it comes to sauces.

Speaker 2 (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
First of all, the service is fantastic. Everyone's very friendly
and they'll give you free samples. So if you're gonna

(18:05):
be like me, I'll go there and just have samples.
I'd 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.

Speaker 6 (18:15):
Yeah, it's really good.

Speaker 2 (18:16):
Two kinds of mac and cheese. You had a regular
mac and cheese, very cheesy. You also had a Hala
penio mac and cheese, which I really liked, got the
kick to it. You had a really good potato salad,
sweet yams. I love that beans texti beans. I liked
it has meat, and there really good garlic potatoes kind
of roasted.

Speaker 4 (18:33):
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.

Speaker 6 (18:40):
Go, oh, there's garlic. But it's really lovely.

Speaker 4 (18:42):
Compliments your meat really well because it doesn't overwhelm in flavor.

Speaker 2 (18:46):
Yeah, you had coleslaw, and you've got a mac salad
mac mac, and I.

Speaker 4 (18:51):
Normally don't like macaroni salad, but actually it's really good.

Speaker 6 (18:55):
That's a good flavor.

Speaker 2 (18:56):
Kind of chockra I didn't expect to see it at
the restaurant like that. Then you have have off for
a dessert banana pudding, which is really good. Is he
never doesn't like putting, but she ate that up real quick.

Speaker 4 (19:05):
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 or it's just flavor. Yeah, and
there's kind of bland. This one is fluffy. It actually

(19:26):
has a lot of texture, big chunks of bananas in it.
I think people would not be disappointed.

Speaker 2 (19:31):
I would highly recommend it.

Speaker 1 (19:32):
Then.

Speaker 2 (19:32):
Yeah. The only the only one that we had kind
of a disagreement on Will actually agreed upon that we
didn't like as much was a cool slot. Needed a
little bit something. I don't know whether a little vinegar
or it just needs a little more flavor. That's the
only thing that we thought. It was very fresh, nothing wrong.

Speaker 6 (19:46):
Oh yeah, it's really good.

Speaker 4 (19:47):
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 2 (19:57):
I'm not sure. Yeah, maybe a lit vinegar with whatever.
But other than that, I really you've done a really
good job. How long has the restaurant been open there?

Speaker 5 (20:06):
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

(20:28):
twenty nine pounds pun strains rivers like San Diego. Customer
tells me, you know, because I make beefers 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 bigod place in San Diego that sells him too,
and and he's like, do you think I will be

(20:50):
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 year and about three
months now and yeah, I'm hoping to open in downtown
Riverside in the coming months. I don't know when that.

Speaker 2 (21:08):
Was in the restaurant. What was caught again the wood fire.

Speaker 5 (21:11):
Right, the wood fire?

Speaker 3 (21:13):
Yeah?

Speaker 4 (21:14):
Yeah, we actually did a show there.

Speaker 2 (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 eight
eight eighty. Yeah, one five eight eight West Highland Avenue
in San bornd You know, phone number is nine O
nine four seven four nine five nine four. And again

(21:39):
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 looking for new things. Are there
any other new products that you're working on at your restaurant?

Speaker 5 (21:54):
So we seem grilling. 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 weight 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 man, It's just you're gonna have to call us
when you have it.

Speaker 2 (22:34):
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 5 (22:44):
We do We do both full takeout catering, or we
do on site. One really important thing for people to
know here in California, which is really uh, I'm still
ticking 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

(23:09):
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 RiPPs, we're out
of wings and uh, and we're like, but but why

(23:33):
don't you make more? And I'm like, because it needs
to be fresh every single day. We don't keep stuff overnight.
So a good barbecue texts 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.

Speaker 2 (23:53):
Come for lunch, right, what else is he?

Speaker 4 (23:56):
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, 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 and whatever you can ask for,
but their sauces are just very, very lovely, very and

(24:20):
they really does you can still taste the meat when
you put it on.

Speaker 2 (24:23):
So also the sodas that you have, yeah.

Speaker 4 (24:27):
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. So

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

Speaker 2 (25:00):
Lime Nsbury, You've got to Shirley Tempo you've got to
dive cola yay, and you have Rigo cola.

Speaker 4 (25:04):
So yeah, I've never seen the Sherty temple. I've never
seen that.

Speaker 5 (25:08):
So so the important thing about those soda 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 Hotel, 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

(25:31):
I'm offering. So craft soda with Craft Barbieque goes well
for sure.

Speaker 2 (25:36):
Right and again, the name of the restaurant, Spirit of
Texas Barbecue. It's one five eight eight West Tiland Avenue
in San Bornandino. 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
we highly recommend to come early and everything. And again

(25:57):
you're listening to a let's sign outcho right here on
AM ten fifty and one.

Speaker 6 (26:01):
Oh six point five yeah, FM.

Speaker 2 (26:04):
And the stations that we've known this behind. We're talking
to a wonderful man who was really just really shocked
at me. He was very impressive on this. 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

(26:24):
the money. It's about making the best product and turning
people on to some good food and basically educating into
educating 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 educate people.

Speaker 5 (26:43):
Yeah, absolutely that. I think that it's just important. I mean,
and believe it or not 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 I mean, it's not difficult. I've had
customers in the old timer senior citizen They're like, this

(27:06):
is a service the way it used to be in
the nineteen fifties and 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 sell barbecue. I sell an experience, a complete

(27:27):
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 your money. YELP is not gonna take

(27:49):
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 doing a minute.
I'll be there dead minute. You take that's what we do.

Speaker 2 (27:59):
Yeah, you take a 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 5 (28:27):
Yeah, we rarely get a customer that is there as well.

Speaker 2 (28:31):
I'll tell you one thing that I 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
coast salon 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

(28:52):
he 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 suggestions.

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

Speaker 2 (29:02):
Yeah, but uh, I just know 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 barbecue, 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 2 (29:37):
Right, So Losanto's I know you're on your way to
La so I'll let you go. But 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 Christmas time

(29:58):
if you want to do your employees and.

Speaker 4 (29:59):
Everything I can can. I accommodate ten fifteen people on
a bench. You know, if you 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 ninety four

(30:20):
is nine zero nine four seven four nine five nine four.

Speaker 2 (30:23):
And 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 5 (30:35):
Oh, thank you for having me. I appreciate it that.
I have so much fun with you guys right now.

Speaker 2 (30:40):
We were looking at the food right now too. It's
right behind us, so yeah, I know. 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 5 (30:50):
Call me and I will set up for Pekanya. I
tried this forward.

Speaker 2 (30:54):
That sounds good.

Speaker 6 (30:55):
You take care of my friend, great, Thank you, take
care by you.

Speaker 2 (30:59):
What a night man?

Speaker 4 (31:01):
Oh? I know, and I love this passion. I mean
his eyes just light up when you're talking to him.

Speaker 2 (31:07):
It's really you can hear it, but it's really true.

Speaker 6 (31:09):
I know.

Speaker 4 (31:10):
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 pile, 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 that are
working there have a smile on their face. And you know,

(31:30):
customer service it is, you know, part of the dining experience.
You know, dining out, that's what you want, not only
good food, but good you know, nice customers.

Speaker 2 (31:39):
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 oh hey, 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 normal, no normal and less done out style.

Speaker 6 (32:10):
That's what we do.

Speaker 2 (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.

(32:33):
That's bow L e R and Bowler. It's Toby and
Sean Boehler, father and son. They've been in business for
over fifty years I believe forty nine something 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 were recommended to me by two women who
didn't know each other who both lost their husbands. Use
them Buller and Bowler and one. Now that's a compliment.
If the referrals came from two people who who lost lost.

Speaker 4 (33:10):
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 2 (33:25):
They work with you. 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
b O W L E R and Bowler dot com.

(33:46):
And they're 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 of everything with families.

Speaker 6 (34:00):
Same sex marriage, you know. Yeah.

Speaker 4 (34:02):
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.

Speaker 2 (34:23):
Com 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

(34:44):
owner personally, 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 an Oorkel, they're in Fontana, they're in Riverside,
and then we're No Valley and very very professional. It's
all paint. Go look at the website. I don't have

(35:07):
an all right, I think it's all Paint dot com.
I believe anyway there it's full service. Even if you're
not an accident, but your butt, 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

(35:28):
is he pointing to it once you give it.

Speaker 4 (35:30):
It's all Magic Auto dot com. Is w W W
A L L M A G I C A U
t O dot com.

Speaker 2 (35:40):
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.

Speaker 8 (35:50):
No.

Speaker 2 (35:51):
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 to ten different places to
get one that you can do everything right there there.
So and they'll help you out as much as they can.
And 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.

(36:13):
So it's all Magic Auto and Paint and you'll find
them all Magic Auto and Paint autos dot.

Speaker 4 (36:19):
Com all Magic Auto dot com.

Speaker 2 (36:22):
Perfect, So okay. And then another real quick sponsor. And
then we got a great another burger and fries place
that you're gonna 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.

Speaker 4 (36:43):
Is there at the end of the.

Speaker 2 (36:46):
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 funkier I call it funk your type food,
more authentic food, then they have that too. It's not
your ordinary place, but they.

Speaker 4 (37:06):
It's a 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.

Speaker 6 (37:19):
When you order it.

Speaker 4 (37:19):
That's when they cook it so and they make their
own first, their own dumplings, they make their own goizas.
And their address 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 is nine zero nine

(37:41):
three three five six seven seven zero once again, it's
nine zero nine three three five six seven seven zero
and their website is ray r Ui S Shanghai s
h A n g h A I Bistro bi S
two ro dot net. Good Stuff Raised Shanghai Bistro dot net.

Speaker 2 (38:04):
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

(38:27):
gas station on the side and it's called Smacked SMA
c k Ed 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

(38:47):
eleven to 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. We're kind
of it took a longer to me.

Speaker 4 (39:01):
It was 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 to wait for your food and you
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 ready to go go when you

(39:23):
get it. So and the portions are huge, like.

Speaker 2 (39:28):
Huge, bigger than me, and to me.

Speaker 4 (39:31):
It's like a Texas Sise burger Texas Sise fries.

Speaker 2 (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 it's really
really good.

Speaker 6 (39:43):
It's still good.

Speaker 4 (39:44):
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 2 (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. Should say you get
that a little bit extra. But the order they have

(40:21):
about hmm, i'd say about ten different burgers, different ones.

Speaker 4 (40:26):
Plus you can put you on to us, of course, right.

Speaker 2 (40:28):
And the one we had was called the Smac 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

(40:50):
of all, it's hard to eat.

Speaker 4 (40:52):
It's on a brioche bun. 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 6 (41:03):
It's amazing, but it.

Speaker 2 (41:04):
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.

Speaker 4 (41:10):
You here 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.

Speaker 6 (41:23):
And then you know, yeah, but for like.

Speaker 2 (41:26):
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.

Speaker 4 (41:33):
I mean he cuts them right there, yeah, real fries skins.
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 2 (41:54):
Chili freeze fries, Chili cheese fries.

Speaker 4 (41:57):
Yep, it's it's called I think 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.

(42:18):
I think it's an Aoli sauce. And this thing is.

Speaker 2 (42:22):
Colossaluces and a lot of cheese.

Speaker 4 (42:25):
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.

Speaker 6 (42:41):
So it's so good.

Speaker 2 (42:43):
He's a really nice guy, a young guy, just really passionate.
Very I mean we were just like to say, we
hit two passionate people. You really care. His customers were
lined up, you know. It did take a little while
to get the food out, so.

Speaker 6 (42:55):
He has regulars.

Speaker 4 (42:56):
They say, hey, that's what I usually get, and they
came and pick it up.

Speaker 2 (42:59):
Yes, it's one man operation right now. You know, sometimes
it's hard to find staff and anything. But like I said,
it's just completely takeout only. But you won't be won't
be disappointed at all.

Speaker 4 (43:10):
Really can just bring your patients and your appetite both.

Speaker 2 (43:13):
Definitely, definitely, So.

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

Speaker 2 (43:19):
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 (43:29):
It's it's on the side of the seven six gas station.

Speaker 2 (43:32):
Seven nine to nine West Baseline in San Berndino. And
the phone number is nine O nine four five three
zero five four to one zero one. What I say,
four zero one? S about that?

Speaker 4 (43:45):
So nine O nine four five three zero five zero
one once again nine O nine four five three zero
five zero one.

Speaker 2 (43:54):
Anyway, so two really good restaurants here, and it's nice
when you get surprised with some like this.

Speaker 6 (43:59):
Uh oh, wasn't it expecting anything?

Speaker 4 (44:01):
Really, I wasn't expecting wow, or there was no expectation
walking in.

Speaker 2 (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 (44:12):
I mean, you know, it's to the point.

Speaker 6 (44:14):
Good food. That's it.

Speaker 2 (44:15):
You're paying for the food, nothing else.

Speaker 6 (44:17):
Yeah, exactly.

Speaker 4 (44:18):
And you know he was really nice, you know, so
I think, you know, you'd be pleasantly surprised to come
visit him.

Speaker 2 (44:24):
Yeah, what 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
buffe I think it's called Serano Buffet.

Speaker 6 (44:38):
And it's all you can eat buffet.

Speaker 2 (44:40):
And it's like forty nine forty nine dollars something 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, lots of salads and tons and

(45:02):
tons of desserts.

Speaker 4 (45:03):
Of course we went one night. That is not a
special night. So remember there are certain nights that I
think they do, like lobster not whatever.

Speaker 2 (45:10):
Friday, Saturday and Sunday I believe is when they have
lobster and it's a little bit more.

Speaker 4 (45:14):
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 make sure you have the plan ahead.

Speaker 2 (45:31):
Yeah, make a reservation and they text you and saying okay,
were you ready make your way onto the restaurant. So
staff are very nice. To certain the waiters and servers,
and servers were 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

(45:51):
Golden Corral, 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 the orange
chicken and stuff with you know, 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.

(46:15):
We're gonna be going actually buy one going free.

Speaker 4 (46:18):
We try it the lobster, right, 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

(46:38):
eat buffet, that's unrealistic expectation. So it's a it's a
wrong way of comparing it.

Speaker 2 (46:44):
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
going to 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 6 (47:05):
Totally pleasantly surprised.

Speaker 2 (47:07):
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 2 (47:52):
Wood fired pizzas. Very good we had, and then we
had you had a actually.

Speaker 4 (47:57):
It's called Good Times Cafe.

Speaker 2 (48:00):
You had fahitas and boys, it comes flaming too, a
smelling Oh.

Speaker 6 (48:05):
It's amazing.

Speaker 4 (48:06):
And the corn tortillas are not like the store bought
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 tortillas, and that you know,
good guacamole, the.

Speaker 2 (48:23):
Bell peppers and onions and grilled.

Speaker 6 (48:25):
Grilled and caramelized.

Speaker 2 (48:27):
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 (48:32):
You just sizzling through the restaurant smell.

Speaker 2 (48:36):
Oh my god, very tender meat. It was like twenty
fight hollars 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 2 (48:57):
The pizzas were decent too. I was really surprised with
that too.

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

Speaker 6 (49:06):
But I was pleasantly surprised.

Speaker 2 (49:08):
Right now, very nice servers.

Speaker 4 (49:10):
And yeah, yeah, so so highly recommend dropping in and
try that one without an actually reservation called Good Times Cafe.

Speaker 2 (49:18):
Yeah. We One of the problems with is He 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 (49:24):
And what I, yeah, what I really like to eat
and what Alan thinks is good.

Speaker 6 (49:30):
Sometimes it's two different things.

Speaker 2 (49:32):
So you know, sometimes I'll pull over and I'll have
is He grades on the lawn. There have some simple
and it really because I really I'm very easy, I
really am. And I just like good food. I think
that's a lot of people watch you ask me what's
my favorite? My favorite is just good food. I mean
I like flavors and why to eat something if it
has no flavor? And that's that's how I judge.

Speaker 4 (49:54):
Well, it's full of flavor today, definitely, And both restaurants
are amazing. When you and 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.

Speaker 2 (50:08):
If you want to get a hold of us, I'm
on Facebook and Instagram and this Alan Borgan, Alan dot
org on Instagram and Facebook, Alan borg or.

Speaker 6 (50:19):
Let's sign out show or let's sign out.

Speaker 2 (50:21):
Yeah, any of those. 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,

(50:43):
her email.

Speaker 4 (50:44):
Is ms dot foody 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,
suggestions to play for us to go try or you
know there's a new restaurant you're curious what it's like, Hey,

(51:05):
maybe send us over there. We can we can go
try it out.

Speaker 2 (51:08):
Especially new ones. And I'm looking I googled, you know,
new restaurants and Fontana and new restaurants, and I thought Sambornandino,
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 2 (51:27):
Now. The one issue I'm going to put on on
on Facebook Dutch Brothers Coffee. I don't understand. They're opening
one up in sanm Bordino by the way on Hospitalitia Lane.

Speaker 4 (51:37):
It's a new fane dangle thing.

Speaker 2 (51:39):
I mean the one in New Kaipa. It's every day
we walked every time we try it by there.

Speaker 6 (51:44):
It's packed well.

Speaker 4 (51:46):
Because Dutch Brothers is such a new concept in California.

Speaker 6 (51:50):
People have never heard of coffee.

Speaker 4 (51:52):
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 a new new idea new type of establishment.

(52:14):
So people wanted to try it, you.

Speaker 2 (52:15):
Know, right, Yeah, we went to it once. So I
went to it once in Bakersfield, and you know, it's fru.
I guess they have a server that comes out to
the cars, so.

Speaker 4 (52:26):
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, 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 don't have,

(52:48):
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 2 (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 their restaurants, So stay tuned.
We've got lots of food to talk about.

Speaker 2 (53:21):
We've been there once. I was there and we ate
something there.

Speaker 6 (53:24):
We loved it, and we ate a the cafe once again.

Speaker 2 (53:26):
Simple cafe, but it's excellent food.

Speaker 6 (53:29):
Yeah.

Speaker 2 (53:29):
And then the one I really want, it's called the
Oyster Bar.

Speaker 4 (53:32):
There's a line at three or two am.

Speaker 2 (53:35):
In the one twenty four seven.

Speaker 4 (53:36):
Twenty four seven, there's a line. The line is an
hour long, I think at minimum.

Speaker 2 (53:41):
And the food it's all seafood.

Speaker 4 (53:42):
It's cooked in front of you fresh yep. Ran for me,
it's like a bar.

Speaker 2 (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 the 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 listener 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

(54:05):
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 off.

Speaker 4 (54:12):
I was just me and Joe was just waiting for
you to go. What he's gonna say now at the station.

Speaker 2 (54:20):
Joe, by the way, he's vegan, so uh, he's probably
dying here looking at.

Speaker 4 (54:24):
Yeah, you walk by, looked at us his head. Oh
my goodness there.

Speaker 2 (54:32):
So I really appreciate you listening to us.

Speaker 9 (54:35):
And uh.

Speaker 2 (54:35):
Until next Saturday from four to five, it's food critic
Allenborg and Betsy Happy Eating Everybody Happy travels.

Speaker 1 (54:43):
Just eat it, he digits. Lock them in for more information,
recreation and guaranteed fun. Casey AA ten fifty.

Speaker 10 (54:53):
A m.

Speaker 4 (54:59):
Hi.

Speaker 7 (55:00):
This is Pastor Adrian McClellan with Jesus is the way ministries?
Are you now ready to understand the Word of God
in truth instead of by uninformed and misinformed people. Tune
in on Sundays at one pm for the truth. You
will be very grateful that you did see you there.

Speaker 10 (55:20):
There's never been a better time for men to be
whoever they want to be, yet it's never been less
clear who men really are. Guys Guy Radio, starring author
Robert Manny, is on CASEYAA every Wednesday at eight pm.
Whether it's relationships, sex, wellness, or spirituality, join Robert as

(55:42):
he interviews the experts about how men and women can
be at their best. Guys Guy Radio, Better Men, Better World,
and Now.

Speaker 2 (55:52):
The Voices of CACAA was an exciting announcement. Want to
hear NBC News or KCAA anywhere you go while Now
there's a nap for that. CACAA is celebrating twenty five
years in our silver anniversary with a brand new app.

Speaker 4 (56:06):
The new KCAA App is now available on your smart device,
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Speaker 7 (56:13):
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Speaker 11 (56:17):
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Bluetooth device, Android Auto or Apple Car Play.

Speaker 2 (56:22):
Catch the KCAA buzz in your earbuds or on the streets.

Speaker 3 (56:25):
Celebrating twenty five years of talk news and excellence with
our new KCAA app.

Speaker 2 (56:30):
Just do it and download it.

Speaker 7 (56:32):
KCAA celebrating twenty five years.

Speaker 11 (56:38):
How you doing this is Gary Garver. In today's society,
the majority of people are not getting enough sleep.

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I know I'm not.

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Speaker 5 (57:38):
NBC News on CACAA Lomolada, sponsored by Teamsters Local nineteen
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Speaker 9 (57:48):
Org, NBC News Radio. I'm Rob Martyr. Please say. Two
people are dead and eight others wounded after a shooting
at a Michigan church. Grand Blank Township Police Chief William
Rennie said law enforcement made it to the scene quickly.

Speaker 8 (58:08):
That call came out at ten twenty five am and
fifty seven or twenty thirty two seconds. We had officers
on scene at ten twenty five and fifty seven seconds.
The suspect was neutralized at ten thirty three forty four
and the parking lant of Dead Church.

Speaker 9 (58:30):
The gunman, identified as Thomas Jacob Sanford, trove his vehicle
through the front doors of the church and fired multiple
rounds once inside. Please say the suspect also set the
church on fire. Israeli Prime Minister Benjamin Netanyahu on Monday
will visit the White House for a meeting with President Trump.
Nettan Yahoo addressed the United Nations General Assembly in New
York on Friday. The Israeli Prime Minister said they are

(58:51):
not done yet when it comes to fighting Hamas in Gaza.
With about five weeks left to go until election day,
the field of candidates for New York City mayor is
now down to three. Larry Kofski reports.

Speaker 12 (59:03):
Mayor Adams announced his decision to quit the race in
a video released on social media.

Speaker 7 (59:08):
Despite all we've achieved, I cannot continue my re election campaign.

Speaker 12 (59:14):
In his statement, Adams said his campaign was undermined by
constant media speculation about his future. His departure leaves Democratic
front runners Oraan Mamdani, former Governor Andrew Cuomo, who's running
as an independent, and Republican Curtis Sleiwa.

Speaker 9 (59:28):
Four people have received organs from a queen's boy who
was shot in the head last week outside at Duncan Donuts.
A thirteen year old received the heart of san Jay Samuel,
a fifteen year old received his liver, and two adults
received his lungs, pancreas, and a kidney. The Daily News
reports the recipients live in New York, Ohio, and Washington, DC.
Rob Bartier, NBC News radiops.

Speaker 1 (59:52):
Hey you yeah, you do? You know where you are? Well,
you've done it. Now you're listening to Casey AAA Loma Linda,
your CNBC news station. So expect the unexpected.