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Leaha Crawford and Rhonda Nolen are business consultants that discuss the current struggles of small business owners and entrepreneurs. Each episode covers steps necessary for smaller businesses and business owners to grow and prosper.
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This is a que un the studio's original program. The following is a paid program sponsored by Crawford management group and smart time consultants. Please be advised that the voices and opinions you hear do not represent the views of 91.5 Jazz and more the University of Nevada Las Vegas or the Board of Regents of Nevada System of Higher Education.
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Hi, my name is Leah Crawford.
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And I'm Rhonda Nolan and you're listening to the let's talk with Leah and Rhonda show for all the beautiful entrepreneurs
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out there. This is for you. Good morning Las Vegas. Hello, Miss Lea. How are you doing this wonderful Saturday morning Hey, you
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want to know like getting ready for the Superbowl and that's what we do when we get ready. We work now on Avon I started working out late. But we work and now we're getting ready for the Superbowl excited about the Super Bowl any events next week. It's finally here.
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It is finally here. We've been waiting a long time. And we're just about here.
Unknown Speaker 1:06
We just about here and I'm excited to San Francisco 40 Niners and the Kansas City Chiefs this array of Super Bowl runs. It is a rare Super Bowl.
Unknown Speaker 1:17
My team didn't make it so I'm not that I'm not that excited about the game itself because my team didn't make it but okay, good luck to all those out there who will be in the show
Unknown Speaker 1:25
you want to know and this time going for the bay. For Cisco team you look at the 49.9 is getting laggy I'm going for the bay you know, because the Kansas City Chiefs kind of be my Eagles last year understands
Unknown Speaker 1:38
I feel your pain. Yes. In the past I have cheered on Patrick mahomes You know, I liked him he had to he's a nice kid. And so you have in the past but this time I'm not voting for anybody. I'm not sure. Anybody. ticularly Yeah, no.
Unknown Speaker 1:52
You want to know what it is? It's an amazing game. It's going to be amazing time next week in Las Vegas. It's been so A is going to be absolutely amazing. But today we have a new business owner oh what do we have to know Mr. KB McLaren? He is here today. He was interesting vegan tacos. Oh man vegan tacos a V and taco shop in Las Vegas. I love it because you know just a different food options and it's not only its own warm Warm Springs it's also on another side of town so you don't always have to travel across town you know it's different restaurants popping up all over the valley and just want to expose them. So Mr. KB Welcome to our show.
Unknown Speaker 2:34
Thank you for having me. I appreciate it.
Unknown Speaker 2:35
Hey, you want thank you for accepting the invitation wants to say thank you to your brother. Yeah, Kodak. Yeah, yeah, yeah, thank you for your brother because they you know David on here frequently, you know, talking about the fire safety stuff and every time he come talking to me, you know, he talks about fire safety and I'm like, you can stop cussing at me. Because you all my bad you just gonna expose all my bad habits that I really don't know how to handle this. But no, thank you, David for the introduction. And for you know, just having no introducing us to you. I appreciate that. Absolutely. Tell me about KB McLaren. Who are you?
Unknown Speaker 3:10
I'm Big Brother, son. And now a new dad. So
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congratulations. What's her name?
Unknown Speaker 3:20
Her name is Amina Amina. Yeah. Amina ran. Yeah. Oh,
Unknown Speaker 3:25
she is absolutely gorgeous, though. You showed us a picture. Yeah, you ain't gonna get no sleep. But you say Rhonda for next 30 years. Yeah, yeah, it's a wrap. It's a wrap. He's done. Right. Everything's over.
Unknown Speaker 3:35
That's it. I mean, I've waited long enough. And God has blessed me. So two ways. So I can't complain. I'm happy. I'm looking forward to the new challenge in life.
Unknown Speaker 3:44
I love it. I love it. Taking it on head on. Why vegan tacos?
Unknown Speaker 3:48
Um, well, I've been vegan for quite some time. A lot of people don't believe it. Because I was probably vegan before it was cool to be black and vegan. Yeah, it was it was it was a little rough out here. I've been vegan almost 18 years now. Um, so
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me what a vegan is because a lot of people
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between vegetarian and vegan, okay,
Unknown Speaker 4:10
and clean eating? Okay, okay. Yeah, those are most definitely three different majorly different categories. So I can answer the first question. Vegan is anything just plant based? Nothing from animals or insects whatsoever? Anything? So no, honey? No, well, some vegans but if you're strict vegan, it would be no honey. So we kind of Yeah, we use agave a lot for our honey substitute. And it's a little better for you. It just depends on who you ask
Unknown Speaker 4:38
what made you decide what made you decide to become vegan? Because I know a lot of people do the Daniel fast and that's what the Daniel fast is based off of, and it's all plant based. Yes. What made you decide 18 years ago to go to use a vegan diet? Um,
Unknown Speaker 4:51
well, actually, it was me and one of my good friends and mentors. Chuck. We were just got inspired by what we put into our bodies a little bit of 18 years ago, actually 20 Some years ago, and we decided to become pescatarian. That was our first challenge. Fish. Yeah, we just ate fish. So pescetarian that's the fourth option. Yeah. pescatarian. And we were just trying to educate ourselves on food and what organic was because organic was a big trend about 20 years ago, just trying to figure out why the prices are
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more expensive. Every time I see organic, I see more expensive.
Unknown Speaker 5:25
So what we like to do is we like to, you know, do a little research and find out what we invest in money into. And then the biggest thing you can invest into is yourself, especially your health. So we found out that, hey, let's start eating pescetarian. The rule of thumb was just try to eat an animal. Don't eat any animal that's bigger than you. Because it's just easier. It's easier for your eyes more. Yeah, it's your body can digest it easier. That's just the way it
Unknown Speaker 5:52
breaks. No, say that again. Because that's, that's a good one. Yeah, it
Unknown Speaker 5:55
was an easy rule of thumb starting off because it could be challenging. It's a lot of information out there. But the easiest way we decided was just don't eat any animal bigger than you. Because what tends to happen when you eat animals that are larger than you, it your body takes a long time to break it down.
Unknown Speaker 6:12
So what's the lamps on lamb? Lamb is not bigger to me.
Unknown Speaker 6:16
Lamb is not bigger than you. That's why it depends. It can be a way of viewing the lamb and not a sheep. So most lambs would be at least under about 60 pounds.
Unknown Speaker 6:25
Okay, so there you go. I wait, what?
Unknown Speaker 6:28
Goats? It depends. I love all my Jamaican food. I grew up on a lot of curry goat in Maryland, and things like that as I'm traveling. And it all depends. I mean, with GMOs and genetics and steroids, I don't know, it might be some big goats, I see a lot of animals that are the cow. Definitely the cat. Well, red meat is our biggest killer, especially in our our, our culture and our community. And even, it's just, it's just tough, because what happens is your digestive tract is trying to break down the red meat. So it pulls your blood from other areas. And that's why we always feel sleepy, you know, is what we like to call the itis. That's just due to your body just trying to break down food that is super complex to break down. And then that's when it can lead to, you know, different things like colon cancer and things like that, or just other health issues that you you won't be as regular as normal. And that's just due to the food you eat. So I just say, Hey, eat what you want. Find your own journey, everything in moderation. And I just say if you are going to eat a lot of red meat and things like that just counteracted with a lot of hydration and healthy green vegetables.
Unknown Speaker 7:35
So you said something interesting. You said the body, you eat red meat takes about a little bit of time to break down. How long should How long should it take for your body to break down anything you eat? What's what's what's normal?
Unknown Speaker 7:47
Well, I mean, I'm a little biased, because I've been living this life for 18 years. So I'm on a vegetable, plant based diet. So with that, usually my body can break down anything from three to six hours. And then that's usually why you are hungry about three to four times it just depends on your your lifestyle, how late you stay up, and your metabolic clock. So with that, you know, I'm with me about every three hours. Yeah, my wife always says, I'm in the bathroom. It's like my second offense a lot. Because I mean, I don't mean to be graphic, I try to monitor it as much. But I mean, we don't talk about these things enough. And it leads to a lot of health issues, especially after the age of 35. You know, so healthy digestion is good, especially with a lot of us out here that have migraines, a lot of migraines and calls to high caffeine intake and not being regular. So if you can flush yourself out and just introduce fiber to your diet, you might be a happier person every day and it might be a little easier.
Unknown Speaker 8:47
What are some of the natural things that are fiber? I mean, because I used to hear my mother say you got to eat some bread he needs some fiber or eat some corn bread decent fiber, is it? Is it really fiber? Is that really helping you go to the restroom?
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It's a little tricky now because as you see, we go to these grocery stores and we have everything from Walmart to all the way up to Whole Foods. And they offer hundreds of different styles of brands to pick from. And the good thing is we do have smartphones. So it's cool to download a lot of apps or look up things and a lot of blogs and independent websites will tell you what's your better healthy choices. But yes, when your mother was coming up, a lot of wheat bread did have fiber and wheat germ in it. Now that we live in a different society where a lot of things become corporate, we try to make as much money off of anything that we can so a lot of wheat germ is taken out and a lot of fibres taken out of a lot of the breads that we grew up on as children and our parents grew up on so yeah, we bred most of the we pray right now on the shelves that no different from white bread, so it's all sugar and it's very hard to break down and we can become very toxic inside you where it can lead to a lot of gut issues. And so I like to prefer I prefer spelt bread I mean I like to give People alternative because I know people ask me what do I eat? Spell bread, you can usually find it in your major grocery stores most definitely Whole Foods and sprouts and things like that. And even some Albertsons and SMIS is spelt bread and you'll usually find in the frozen food section. Spells spell bread is very good. Yeah, frozen food sucks because it breaks down very easy. So it moves quick. spell the name, spelt, don't hold me to it. S, E L T, I believe, as SP
Unknown Speaker 10:28
and a T. SP and a T. But
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Ezekiel, Ezekiel is the brand and the brand. And they have they have several different styles of healthy bread that they don't strip the grains and the health benefits out of it.
Unknown Speaker 10:41
So one funny thing is that when we were at a conference last year, there was a woman here talking about they make their own bread. Yeah. Yeah. So they, you you have to create a culture, your culture first and then once you have your culture, a healthy culture, you can basically make your own bread. Yeah. And and it was, it was interesting, because that's my next thing. I told you. I wasn't I wasn't in the kitchen. But now I'm um, that's a nice room in the house. Okay, so my next feet I'm gonna let you know when I when I baked this bread. I'm gonna bring you some tasty
Unknown Speaker 11:16
as long as it doesn't have any animal products in it such as milk or egg. I'm in
Unknown Speaker 11:22
milk. You said milk and eggs, right?
Unknown Speaker 11:24
Yeah, but I mean, you still have several other words like 50% of breads don't have milk or egg and got it. So yeah. Now what have
Unknown Speaker 11:30
you used like the almond milk, almond milks and oat milks?
Unknown Speaker 11:35
You can um, I'm not a big Baker. I only know a little bit I'm really big into cooking baking is is a different art, a different art. I'm not patient enough for baking. That's what I say it's very. It's a scale. It is like measurements. I like to kind of cook off a love impulse and imagination. And baking. If you don't put the right levels of ingredients in there yo yo souffle and your pies. They won't rise the cakes will not rise to the occasion. Yes, absolutely. Are you a chef? Yeah, I'm self taught chef. For quite some time. Now I had the opportunity to consult on a few restaurants out here and build some kitchens and some menus out. And God has been good in that area. I started off in graphic design, I mean corporate branding and lead to corporate branding. And yeah, and I kind of retired off of that because it took me out the the state in the country a lot. And I just didn't see that as an ideal job to start a family. I didn't want to see my baby walk through FaceTime. I wanted to be home every night and
Unknown Speaker 12:42
feel and feel the love and energy you want to energy. Yeah,
Unknown Speaker 12:46
absolutely. And with a single mom growing up early in life, I think my chef and skill started about like six or seven when she let me use the stove. I was gonna
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ask you Who taught you how to cook? Well.
Unknown Speaker 12:58
The University of Hard Knocks can because my mom was not a cook. Like I think I skipped a generation. Um, I grew up on Creole food. When I went on my grandfather's house. That's where my family's from is New Orleans. And I grew up on New Orleans bass creole style cooking. And my mom wasn't a big cook because she was busy working two and a half jobs every two and a half. So it was just me and my sisters. And with that, you know, I was playing chop before chop was invented she just let me open up the pantry in the frigerator and as long as I wash the dishes, I cook whatever I want. So as long as you wash the dishes Yeah, so I was over early age so it was cool and self taught and then fell in love with the Food Network at a early age and I was inspired to do more but at the time there were not too many chefs to show like that you can make a living in a career off of this. So I kind of fell into art and graphic design after I got out the military. Got
Unknown Speaker 13:53
it. Got it. So muchos muchos and MI mas gumbo Nellis mi mas gumbo. Okay first of all you listen to the Les Aqua Leah and Rhonda show. I am Lea Crawford.
Unknown Speaker 14:02
I am Rhonda Nolan and we are so happy that you are here with us today telling us about both of your restaurants.
Unknown Speaker 14:09
Thanks again appreciate it bring
Unknown Speaker 14:10
us no gumbo.
Unknown Speaker 14:11
It was early to restaurant doesn't open till 11. But I will but being the fact that you're in or out from back. Going back to the house. I will most definitely make a personal appearance to drop off some All
Unknown Speaker 14:21
right. All right. So I appreciate that. So the gumbo because Gumbo is That's New Orleans. Yeah, that's New Orleans combo. So what types of gumbo to you?
Unknown Speaker 14:31
Okay, currently right now we have our traditional chicken and sausage bass gumbo, and you can add shrimp. We don't cook it with strip because a lot of shellfish allergies that we have done our research on the west coast so we try to make a little bit of something for everybody. And we'll be introducing a seafood gumbo and a vegan gumbo come this spring. Oh come on. Yeah, we gotta evolve with the times we on the west coast. So it's a lot of dietary restrictions. So we want to make sure we have something for everybody. And once a month we usually Carry beef gumbo for those that can't eat pork andouille sausage.
Unknown Speaker 15:04
And I'll tell you do you use beef sauces versus the Undo itself?
Unknown Speaker 15:09
Yes, we do use both. We do have our traditional Gumbo and we also carry a limited edition once a month is our beef gumbo made with Andouille beef
Unknown Speaker 15:18
sausage, and do we be excited? Okay, so where's the restaurant located?
Unknown Speaker 15:22
It is located on Warm Springs and Spencer inside the circle K parking lot. And we're tucked away inside a little place called Christmas place. You'll see the big side Christmas place and we're right inside there.
Unknown Speaker 15:34
It looks like you have other items other than gumbo. I'm looking at your website and it looks like you have poboys and cat fish and fried shrimp. Is that the case? Well
Unknown Speaker 15:42
you can't use a lot of this stuff because you're begging oh
Unknown Speaker 15:46
no no I'm vegan. Good thing is that before I became vegan shrimps did exist and chicken exists. So my memory is pretty good. I haven't lost it yet. So therefore I do remember flavor profiles. So a lot of people call me the blind chef. Because I don't get to buy food Yeah, don't get to tasting my food. So this upright that's why people don't believe I'm vegan once they taste the food okay, but I have a lot of people surrounding him around me with great palettes that I go to when I'm inventing new recipes but you know you got a new person that's me. Okay, well I'm gonna bring it by and then I'm gonna make sure I get to you you don't even have to come to me I will come to you and when you already brought me to you with this opportunity so I have no problem investing a little gas and
Unknown Speaker 16:24
supplies Now trust me I will come to you because I'm gonna sit there I might be irregular because I'll
Unknown Speaker 16:28
see how many jobs you are. You need to be catered to what else? Do you need to break? Me
Unknown Speaker 16:33
mom's Gumbo is open Thursday through Sunday? Yes, correct from 11am to 10pm. This is correct. And then you have something called a happy hour from 1pm to 3pm. Tell me about the happy hour
Unknown Speaker 16:43
happy hour it changes daily. If you come in and pick up items you can get anything on certain days from chicken wings at a discount catfish at a discount whether it's nuggets, and we do carry Falaise also catfish relays we have two options or you can even get a gumbo and a poboy for a special price so every every happy hour day is different but feel free to follow us and you can you know find out what we got going on.
Unknown Speaker 17:08
Nice me mas gumbo if you want to check them out. You know on the on the web. They can be located@memawsgumbo.com Mee mah mee mah Gumby Did
Unknown Speaker 17:25
you call your grandmother me mom? Yeah,
Unknown Speaker 17:27
now my mom has called me my mom is now she's a me mom. So yeah me my means grandmother and the Creole language. Yes is spelt in a lot of different ways. And it has now become a staple of the South. So depends on if you guys my Mima you kind of know it's a dead giveaway some from from some part of South me ma
Unknown Speaker 17:48
yeah okay for how many different places in the United States have you lived in how many different cities um,
Unknown Speaker 17:53
I lived in a been around a little bit due to the Air Force. So I had a great opportunity for your service. Thank you for your friendship, appreciate it. So I had an opportunity to see different places but lived Vegas, California and Maryland have been Frederick moved. Right after I got the military my mom and my sister moved to Frederick Maryland and I've lived out there for some time just to get away from the hustle and bustle and do some different
Unknown Speaker 18:20
so everybody know that? Frederick is part of the DMV
Unknown Speaker 18:25
it was part of the DMV I've never seen so many people was beautiful was Eye Opener especially coming out the military and traveling and seeing so many so many people that look like me have great established businesses and so we're both our graduates Okay, so you already Yes, we partied a lot out there and Howard I'm sure you do. Yeah.
Unknown Speaker 18:45
Yeah, it was great. Like go go Music Oh, I
Unknown Speaker 18:48
learned to love it. I learned to love it Go Go music is high energy. You can't help but feel good when you feel it Yes.
Unknown Speaker 18:55
Because you want to what is the I think it's the the Congo
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is the juice is the drums
Unknown Speaker 19:02
and the Congo it is and then you got to Sugar Bear and yeah, yeah, yeah. Well, she'll say you you put a Google song on and I'll tell him what you know I get the movement and grow Yeah. Oh, it's my thing.
Unknown Speaker 19:15
That was the DJ Go Go and reggae that's all they mix them play down there but they are similar. You can hear the patterns you can hit a drum pattern so yeah, the culture comes to life and that music
Unknown Speaker 19:25
to me is what I love it because it's good music and good. Yes. Oh, most definitely. good music and good food. They go together. That's why I like going to a lot of restaurants. Because one of my favorites. I love it because of the the music that they play. Yeah. And it's a upscale dining restaurant but it's a it's the music. Yeah, music tells a story just like tells a story like tells a story. Absolutely. All right. So muchos tacos and MI mas gumbo. So putting them together. So you have one kitchen you have two separate kitchens.
Unknown Speaker 19:56
We have a one big kitchen is divided into a Okay, so yeah with us with the mucha mucha as I decided I love tacos that was the first thing I got when I became vegan it was like avocado taco. So
Unknown Speaker 20:10
what does the avocado taco talk to me about? So okay, so first of all what type of showed Is it a flour or corn tortilla, the beautiful
Unknown Speaker 20:19
thing is you get to choose All option or you can choose flowers, you can choose corn or spinach or you know you can do whatever you want to do is traditional, we try to keep it traditional to Mexican cuisine. But with that, it's pretty much like a 10. Pour batter, avocado, if you can think so yeah, we use a lot of great delicious avocados, we pick them every day slice them, and we battled them to order. So everything's pretty much made to order to taste the freshness and the ingredients. But yeah, that's just it. It's just a temp pour a battered avocado, which are regular toppings on a little cabbage, some fresh Pico and a little housemate Chipotle ranch, and it's still filling Bud Light, and you'll be hungry. And like
Unknown Speaker 21:03
that sounds so good. And avocado is so good for you.
Unknown Speaker 21:07
Great protein, great. Fish.
Unknown Speaker 21:08
I'm interested in that. I'm excited, because I never thought about did you write the recipe? I don't know. I want him to make it. I want to go to his I want to support him. So I want to go and try this avocado talk. Because I love avocados. I never thought about frying, you know, when he said that? I was like oh
Unknown Speaker 21:27
no. So you know what's interesting, I saw the first person I saw from avocado. She was battling breast cancer. And that was a way for her. I mean, that was part of her diet that they had given her. And I want and now she cut it open and she cut it and then she you know, put some olive oil and some salt and pepper and basically fried it and that's what she ate along with her breakfast. Oh, that was interesting. But you know, when I came home, I couldn't figure out how to cut the avocado. So I was like you want to know what just figured that out? Probably about a month ago. Oh, wow. Yeah. Yeah. Because you got to have a good knife when you cut an avocado.
Unknown Speaker 22:00
Yeah. sharpen knives. Yeah, for safety reasons
Unknown Speaker 22:05
for safety. People for $1 knife. Yeah.
Unknown Speaker 22:09
It's very dangerous. You live in life on edge. Like you might as well cut a steak with a butter knife. Yeah.
Unknown Speaker 22:14
But you might know when you got a real good steak. Because all you got to do was touching it. Just
Unknown Speaker 22:22
like Oh, all right. All right. Yeah. Nice Kobe steak. We'll do that. You can just cut it with a fork. But times is rough. Right now. Gas prices are still high and taxes are more expensive now. So Oh, no, we can all afford that. Kobe steak. Like, you know.
Unknown Speaker 22:39
Your whole family vegan? No,
Unknown Speaker 22:41
I'm the black sheep.
Unknown Speaker 22:43
Okay, yeah, I'm
Unknown Speaker 22:44
not your wife though. So, no, she's, uh,
Unknown Speaker 22:46
she's what I like her. And she she's, she's a food opportunist. So. whatever looks good. She's gonna eat it.
Unknown Speaker 22:54
You know what, that's Rhonda we are food opportunity. We're
Unknown Speaker 22:59
just like her. She likes anything. That's good. And if it smells good and tastes good, she's a fan of it. And that's the beautiful thing. I like people I know wife's name. But Kendra,
Unknown Speaker 23:08
Kendra, Kendra, how you doing this morning? Yeah. Welcome to our food opportunity club. That's what we're gonna call it the food opportunity our food opportunity back whenever you hear me say that in the future like we are.
Unknown Speaker 23:21
I like it. Yeah, when I let her try some she she's my biggest food critic. So if I know it passes the dance test with her. I know it goes on the menu. So that means so if I let her buy something, and she starts to dance, food, very emotional. So once you start dancing once you take a bite off, like Yeah, we got to win our food opportunity.
Unknown Speaker 23:39
Because I get good food. I get the pet and see
Unknown Speaker 23:42
what is emotional. Emotion is why we put a lot of love into it. You can taste it. And you
Unknown Speaker 23:48
can honestly you can someone told me this a long time ago it was like don't cook angry. No, don't cook angry. And you can taste it when somebody is not when it's not coming from a place of love. Yeah, yeah.
Unknown Speaker 23:59
Even though I sometimes I work 18 hour days. And it's always a passion project. Well,
Unknown Speaker 24:04
I didn't say tired. I said angry.
Unknown Speaker 24:09
passion project but angry. Yeah. Because
Unknown Speaker 24:10
passion. If it's your passion, you're still gonna give your all and it's once you won't give your all and you're not going to shortcut you know, we're not going to skimp on this to skimp on that is a good product. Yes. And
Unknown Speaker 24:21
that's why we stay consistent with the restaurants with the flavors we know skim and we try to keep our prices reasonable. So if I get it a good price, my customers get it.
Unknown Speaker 24:29
Nice question for you. What
Unknown Speaker 24:30
made you decide to start your own restaurant?
Unknown Speaker 24:34
Family, family doesn't mean thing I just didn't. I was out of town too much. Like every other week I was in a different city or a different hotel or a different place. And I just couldn't see being a new dad absent and I know God wouldn't send me a woman that just wants financial support. She wants somebody that was spiritual and physical support and emotional. Yeah. So all those things and yeah, so this is the new challenge and And I'm loving every step but I'm no stranger to hard work
Unknown Speaker 25:02
and I mean it's gonna love honey. I mean, it's gonna you just probably eaten already she uh, she don't even know what she said she got daddy wrapped around the fingers around the toe. Yeah,
Unknown Speaker 25:12
I think she knows I think she knows she knows. She knows Yeah, yeah, she knows she's 1313 1313 wants now and yeah, she she has it down. She knows she knows
Unknown Speaker 25:24
the bad guys and stuff like that. And Daddy. Okay.
Unknown Speaker 25:27
Oh, yes. You know, she know.
Unknown Speaker 25:30
Fantastic. Well,
Unknown Speaker 25:31
I want to thank you for coming on our show and talking about the restaurant but one more time. Where's the location again?
Unknown Speaker 25:36
1725 East Warm Springs Road inside a Christmas place. That's where you will find me moss gumbo, and more because they have more than gumbo. And for those people out there who have seafood allergies, they have some special gumbo for you. Professor Campbell
Unknown Speaker 25:55
I'm so excited and you can also get them mucho moochers
Unknown Speaker 25:58
yeah next door.
Unknown Speaker 25:59
The vegan tacos you get the vegan tacos and what days Are you open?
Unknown Speaker 26:05
Oh we are open Thursday through Sunday from 10am until you let I mean my apologies 11am To 10pm
Unknown Speaker 26:15
to 10pm and don't forget to happy hour from 1pm to 3pm This is my be able to get a couple of little treats in there a poboy gumbo or some cat fish and some pub boys or whatever you like.
Unknown Speaker 26:26
Okay, so Rhonda we're gonna we're gonna have to figure out how we can get over there. Yeah, we got to get over it and check it out.
Unknown Speaker 26:31
I want that avocado talk.
Unknown Speaker 26:34
You're gonna write it down. Write that down, write down the avocados. You want know what we got to change our hair appointment? Sometimes we can make it so we can get leading at 11am and on our way down to the restaurant. Alright, so you've been listening to the list talk with Leah and Rhonda show. I am Lee across I
Unknown Speaker 26:50
am Rhonda Dolan and thank you so much for joining us this beautiful Saturday morning the week before the Super Bowl. Oh hey, peace
Unknown Speaker 26:57
and blessings last season blessings. Bye
Transcribed by https://otter.ai